Not exact matches
In a
large glass measuring cup or another
bowl, whisk together milk,
butter, applesauce, honey and eggs.
While the chanterelles are cooking down, put the remaining 2 tablespoons of
butter and half the cream
in a
large glass or ceramic mixing
bowl.
In a
large glass bowl, mix melted
butter and sugar.
In a
large glass bowl, whip
butter until creamy and fluffy.
In a separate
glass bowl or
large container, weigh out and combine the cocoa and shea
butters.
Melt chocolate and
butter in a
large metal
bowl set over a pan of barely simmering water (or
in a microwave - safe
large glass or ceramic
bowl in a microwave at 50 percent power for 4 — 5 minutes) stirring frequently, then cool completely.
For everyday eating, serve
in a generous see through individual
glass bowl, on a
large dinner plate with a
buttered roll on the side.