You may need to soften your coconut oil and
butter over low heat so that they can be mixed in, depending on how cold your house is.
Not exact matches
in a small heavy - duty saucepan (preferably stainless steel
so you can monitor the color of the
butter), melt the
butter over medium -
low heat and cook, watching closely and swirling occasionally, until it is golden brown with brown specks, 6 to 8 minutes.
My son had two neighborhoods brother friends for a sleep -
over last night,
so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a hot
buttered sauté pan, cover and turn down
heat to medium -
low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip
over onto large plate and cut into wedges for serving).
Put the
butter, sugar, syrup, honey and salt into a saucepan and melt
over a
low heat, stirring every minute or
so with a wooden spoon.
Melt the chocolate chips and
butter in a double broiler (or a glass bowl on top of a saucepan
so that bowl doesn't touch water) slowly
over low heat, stirring intermittently and adding
butter 1 T at a time.
In a high - quality, heavy - bottom, large,
low, stainless - steel skillet, using Mazola Corn Oil (it's cholesterol free — and I'm aware of the corn modification situation), and unsalted
butter, a generous sprinkle of crushed dry thyme, a tiny bit of salt and two or three whole garlic cloves (mash them when soft; they become
so very mild)--
over medium
heat, sweat the onions stirring gently
so the mixture glazes, carefully scraping the bottom of the skillet.