Sentences with phrase «cream butter from»

The high fat content of this sweet - cream butter from upstate New York makes for tender and flaky pastries.

Not exact matches

You knew from her physician that her only hope of recovery was to stuff herself with butter, cream, and meat - the things that millions could only dream about.

Blueberry Crostata from BetterBaking.Com Test Kitchen Blueberry Crostata from the BetterBaking.Com Test Kitchen World's Best Deep Dish Apple Cake Buttermilk Cinnamon Coffeecake Muffins Greek Scones Classic Buttery Vanilla Cupcakes Tollhouse Cookie Sticks Van Gogh's Apple Strudel Bundt Cake Sara - Lee Style Butter Pound Cake Double Apple Old Time Country Apple Pie La Motta Little Italy Big Chocolate Cake Apple Cider Chicken Rainforest Cafe Safari Soup My Favorite Cream of Leek Soup Pizza Hut Buffet Rotini or Who Cares Pasta X * #!!!! Pizza Hut Style Pizza Dough Bistro Style Zucchini Lasagna Primavera Whole Wheat French Country Bread Brined Deli Style Garlic Dill Pickles New Year's Special Brisket in Red Wine Gravy Twisted Honey Cake Fresh Yeast New Year's Sweet Challah Walnut Cinnamon Pan Style Mandelbrot (Biscotti) Sticky Chewy Cherry Compote (Oven Baked) Rosh Hashanah Baked Apples with Rhubarb, Cranberries and....?

Based in Las Vegas, the company produces a variety of bundt cakes from premium ingredients, including fresh eggs, real butter and cream cheese.

I find that the best way to enjoy potato skins is to take all the pulp from the potatoes and mix that up with sour cream, butter, bacon etc, the put it back into the potato «canoe» as I call them before that last bake - basically a potato skin filled with mashed potatoes and topped with chives and sour cream!

-LSB-...] possible (1 cup)-- where to buy butter Vanilla extract, homemade if possible (1 tsp)-- how to make homemade vanilla extract Cream, from grass - fed cows, raw if possible (add until you get the consistency you want)---LSB-...]

From healthy green smoothies and nut butters to delicious ice creams and piping hot soups to fresh mango - avocado skincare treatments, with Blendtec the possibilities are limited only by your imagination.

SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces

2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries

I had a little bit of both chocolate butter cream (from here) and the dulce de leche butter cream (from here) left over, from last weeks creations.

These biscuits get their light, tender texture from buttermilk and baking powder, and their rich flavor from an egg, cream, and lots of butter.

write made blueberry cheesecake macarons Julie from Dinner with Julie made Meyer lemon scones Heather from The Tasty Gardener made Cream Puffs with Caramel Cream and Chocolate Pretzel Top Isabelle from Crumb: A Food Blog made Blackberry Meringue Bars Jennifer from Seasons and Suppers made Baby Blueberry Beignets Christina from Strawberries For Supper made Chocolate Madeleines Aimée from Simple Bites made Roasted Turnip Hummus Jenny from The Brunette Baker made Wild Blueberry Buttermilk Muffins Liliana from My Cookbook Addiction made mini-cupcakes Carole from The Yum Yum Factor made Beet and Blue Cheese Canapes Charmian from The Messy Baker made Piglet Muffins Amy from Family Feedbag made Marmalade Poke Cake Brittany from My Daily Randomness made Caramel + Pumpkin Parfait Meg from Sweet Twist of Blogging made Carrot Apple Loaf Louisa from Living Lou made Maple Walnut Cookies Libby from Libby Roach Photography made Butter Baked Good's Peanut Butter Sandwich cookie Robyn from Planet Byn made Milk & Cookies Shooters

Remove from heat and stir in butter and heavy cream.

Traditionally buttermilk was created from the liquid left over after cream had been churned into butter.

Foods made from milk that have little to no calcium, such as cream cheese, cream, and butter, are not.

Remove plastic wrap from over the ice cream, and spread the Nutter Butter crunch in an even layer over the ice cream.

My feelings on this go two ways: yes, I agree — dessert is not a necessity and we are conditioned to want sweet at certain times regardless of actual hunger but also, we chose to have a small amount of fruit and nut butter — a huge departure from ice cream.

Login to save recipes from your favorite food sites whole milk, powdered sugar, unsalted butter, cream cheese, salt and 1 MORE B 6 ingredients

A simple salad of butter lettuce, cherry tomatoes from our garden, some toasted almonds - which warmed a dollop of goat cheese and I'm in heaven.Dessert is some almond milk ice cream and NUTELLA!

-- toasted pecans, cream cheese, salted caramel (from my book) and salted treacle butter.

Without getting too «sciencey» on you, saturated fats come from (mostly) animal sources and are solid at room temperature (butter, cream, egg, lard, coconut oil, etc.).

Cinnamon Streusel Scones from Killer Bunnies, Inc Fiery Pomelo from My Other City By The Bay Cinnamon Monkey Bread from That Skinny Chick Can Bake Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes Goldilocks and the 3 Asian - Fusion Bars from NinjaBaking.com

Rather than bruleeing the fruit in a sauce made from butter, sugar, and cream, we use coconut oil and coconut sugar.

Sweets from friends: Snickerdoodle Chess Pie by Something Swanky Peanut Butter Pie with White Chocolate Ganache by Wine & Glue Blueberry Crumble Cream Pie by I Wash, You Dry

Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2 cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.

I recently made a Swiss Chard gratin from Epicurious, and it was surprisingly light even though I remember using butter, cream and cheese.

They look so scrumptious and the addition of apple cider and cinnamon butter cream gives this recipe a twist in taste from the traditional flavors.

Course, when you start from suet and lard and move to butter and cream, you're going to need some testing wiggle room.

Then remove from the heat and stir in the cream, golden syrup, butter and salt.

Unfortunately they're very far from being vegan since the main ingredients include eggs, butter and milk / cream.

I did use Organic butter this time and cream from the local dairy... could it be the cream??? Please help... we loved it last time!

They're super tender from the combination of butter, cream cheese, and heavy cream, and the edges are crumbly and nubbly and totally delightful.

I < 3 the peanut butter zig zag flavor from purely decadent, because peanut butter + chocolate + ice cream = bliss.

Using easy - to - find, whole food ingredients that amp up flavors and nutrition, we've created over one hundred recipes that will stock pantry shelves, refrigerators and freezers: vegan milks, ice creams and butters made from a variety of nuts and seeds, home - ground flours, yummy sauces and spreads, snack foods (including a recipe for incredibly delicious vegan Pop Tarts) and an array of artisanal make - them - yourself cheeses.

I just did something very similar based on a recipe from Greens (butter rather than cream) and it was delicious.

Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar.

I'm sorry you can't get away from saturated fat in a dish like alfredo, but 10 grams is very low for a large serving like this (especially since 1 tbsp of butter is 7 grams of saturated fat and alfredo is usually mostly butter and cream!).

3 bananas 1 tin of sweetened condensed milk 2 cups whipping cream 1 package of digestive biscuits or graham crackers1 stick of butter 1 tsp vanilla 1 small bar of chocolate If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely from scratch just for you.

This frosting can be embellished with coconut cream, nut butter, vanilla, mint, and lots of other things but this is the most basic recipe that I start from.

Though I have made whipped cream before, I learned so much from your post; the difference between using heavy or regular whipping cream, the perfect tip for whipped cream swirls, how to make PEANUT BUTTER whipped cream -LRB-!).

Peaches & Cream Cheesecake Adapted from In Good Taste Ingredients For the Crust: 2 cups vanilla cookies (Nilla Wafers) 3 tablespoons butter, melted

Gingerbread caramels adapted from Pure Dessert, flavor idea from here 3/4 cup corn syrup 1/4 cup molasses 2 cups (400g) caster (superfine) sugar 1/4 teaspoon salt 2 cups (480 ml) heavy cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 3 tablespoons (42g) unsalted butter, cut into chunks, softened Line the bottom and sides of a 22 cm (9in) square pan with aluminum foil and grease the foil.

Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster sugar 3/4 cup (180 ml) lukewarm whole milk 2 1/3 cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3 cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream icing sugar, for dusting (optional) Place the yeast, 2 teaspoons of the sugar and the milk in a large bowl and mix to combine.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

Since the filing was a little bit soft from the vegan cream cheese (it's oozier at room temp than regular cream cheese), I added a heaping tablespoon more peanut butter and a little more than a cup more powdered sugar and that did the trick for me!

I decided to follow one of the reviewers from Yonkers by creaming the butter, eggs and sugar together before heating in the pan.

The spiced cookies with salted caramel butter - cream from Swah were as decadent and sugar - high inducing as they look and sound, and the Thanksgiving inspired turkeys from Gucci and Gyoza had to be the most fun creation of the day.

Lemon - poppy seed cake with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.

The recipe of unsweetened chocolate, sugar, eggs, butter, and vanilla (topped with whipped cream and chocolate curls) is not French at all — it's adapted from a chocolate ice box pie recipe that Betty Cooper received from a friend's mother, Hilda Larson, in Holdrege, Nebraska.

For some who abstain from dairy completely, coconut products make a great replacement for creams and butters.