Pour sourdough starter over the top of the flour (if it's thick, just spread it out as evenly as possible over the flour),
cut softened butter into about 5 chunks and distribute over the top of the starter and flour.
Cut the softened butter into tabs, dropping each into the mixing bowl.
Not exact matches
Once I noticed the recipe called for
cutting in
softened butter, I ended up doing this by hand.
Pumpkin
Cut - out Cookies 1/2 cup
butter (1 stick),
softened 3/4 cup brown sugar 1/4 cup white sugar 1 packet Jell - O Pumpkin Spice pudding mix 2 eggs 1 tsp vanilla extract 2 1/4 cup all - purpose flour 1 tbsp cinnamon 1 tsp baking soda
for the peanut
butter filling: 1/2 stick
butter,
softened and
cut into cubes 1/2 cup smooth peanut
butter 1/2 cup plus 2 tablespoons confectioners» sugar, sifted 1 teaspoon pure vanilla extract
1) Chop onions and garlic 2)
Cut beef livers into small cube - sized pieces 3) Melt 100g of
butter in a pan over medium heat 4) Saute chopped onions until
softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining
butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
Dough: 1 cup (125 grams) unbleached all - purpose flour 1/2 teaspoon (2 grams) sugar 1/8 teaspoon salt 6 tablespoons (3/4 stick or 85 grams) unsalted
butter, just
softened,
cut in 1 / 2 - inch pieces 3 1/2 tablespoons (50 ml) chilled water
ingredients: 113 grams (8 tablespoons)
butter,
softened 150 grams (3/4 cup) sugar 1 teaspoon vanilla extract 2 eggs 120 grams (1 cup) flour 1 teaspoon baking powder 1/2 teaspoon kosher salt 4 very ripe pears, peeled, cored, and
cut into 8ths
Filling 1/4 cup
butter,
softened and
cut into bits 1 to 1 1/2 cup brown sugar 2 to 3 tsp cinnamon 1 1/2 cup walnuts, coarsely chopped 1/2 cup golden raisins 1/2 cup chocolate chips (optional) 1 egg
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.
4 cups (500 grams) of plain flour 1 cup (200 grams) water, or as needed 4 tablespoons (50 grams) of
softened lard or
butter Pinch of salt 10 ounces (300 grams) of a young Pecorino cheese,
cut into cubes Zest of 2 lemons Olive oil for frying 3/4 cup (250 grams) honey
I went for the peaches that desperately needed using, didn't even bother peeling them — just
cut them up, juices dripping off the
cutting board all over my hands, and tossed them into a pan —
softened them up over the heat in some
butter and maple syrup, a little cinnamon / vanilla, and called it good.
Cut the
butter into 2 pieces and set on top of the cornmeal mix to
soften and melt.
Cut the
butter into chunks, and let it stand at room temperature to
soften (nix the microwave idea entirely).
THICK AND CHEWY GINGERBREAD COOKIES from Cooks Illustrated Ingredients: 3 cups all - purpose flour 3/4 cup firmly packed dark brown sugar 1 tablespoon ground cinnamon 1 tablespoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 3/4 teaspoon baking soda 12 tablespoons (1 1/2 sticks) unsalted
butter,
cut into 12 pieces and
softened slightly 3/4 cup unsulphured molasses 2 tablespoons milk Directions: 1.
ingredients CHRISTMAS HAM: 1 7 - 9 pound smoked boneless ham 1 cup molasses 2 oranges (1 zested, both juiced) 3 tablespoons Dijon mustard (divided) FLAKY BUTTERMILK BISCUITS: nonstick cooking spray 1 sweet potato (peeled, grated) 2 and 1/2 cups all - purpose flour (plus more for dusting) 1 tablespoon baking powder 1 and 1/2 teaspoons Kosher salt 1/2 teaspoon baking soda 1 teaspoon honey 2 tablespoons vegetable shortening 8 tablespoons unsalted
butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Koshe
butter (cold,
cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold) HONEY
BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Koshe
BUTTER: 6 tablespoons unsalted
butter (softened) 6 tablespoons honey 1/2 teaspoon Koshe
butter (
softened) 6 tablespoons honey 1/2 teaspoon Kosher salt
In another big bowl, whisk the
softened, room temperature
butter (
cut into cubes) until it is smooth and lightened in color.
If you forget to take it out early enough,
cutting up the
butter into 1/2» pieces helps to
soften it quicker.
For the Salted Caramel Buttercream: 1 1/2 cups (298 grams) granulated sugar 1/3 cup (40 grams) all - purpose flour 1 1/2 cups (340 grams) whole milk 1/3 cup (76 grams) heavy cream 1 1/2 cups (340 grams) unsalted
butter,
softened but still cool,
cut into small pieces 1 teaspoon vanilla extract 1/3 cup (109 grams) salted caramel sauce
In a large bowl sift the flour, add the
soften butter cut on small cubes and mix until crumble - like.
1/2 cup all - purpose flour 1 teaspoon ground cinnamon 1/2 cup firmly packed light brown sugar 4 tablespoons (1/2 stick) unsalted
butter, slightly
softened and
cut into 1 / 2 - inch pieces Double for crumb cake muffins
2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 cup (2 sticks) unsalted
butter,
softened (I used 1 tub of Smart Balance Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet chocolate,
cut into 1 / 4 - inch chunks (I used 1 cup of chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup pecans (3 ounces) Vegetable - oil cooking spray
Ingredients 1/2 cup dark brown sugar, lightly packed 1/4 cup sugar 1 stick unsalted
butter,
softened 2 large eggs 1 teaspoon vanilla extract 1 cup all - purpose flour 1 cup white whole - wheat flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 cup buttermilk 3 medium sizes Bosc pears,
cut into 1/2 ′ cubes
Cake Ingredients 4 large eggs, room temperature 1/2 cup whole milk, room temperature 2 tsp vanilla extract 1 3/4 cups cake flour 1 1/2 cups granulated sugar 2 tsp baking powder 3/4 tsp salt 16 tablespoons (2 sticks) unsalted
butter,
cut into 16 pieces and
softened
Using a fork or your fingers to
cut in the
softened butter until the mixture is crumbly.
The
butter needs to be
softened when making these, but if you should forget to take it out ahead of time, a quick trick it to
cut the
butter into small pieces.
1 stick (1/2 cup or 4 ounces) unsalted
butter,
cut into pieces 3 ounces unsweetened chocolate, chopped 1 cup sugar 2 large eggs 1/2 teaspoon pure vanilla extract 2/3 cup all - purpose flour 8 ounces cream cheese, well
softened 1/3 cup sugar 1 large egg yolk 1/4 teaspoon pure vanilla extract Chocolate chips for sprinkling if desired
Using a fork or your fingers to
cut in the
softened butter until mixture is crumbly.
ingredients BACON LATTICE WRAPPED TURKEY: 1 turkey (12 - 15 pounds) 1 small red onion (peeled, quartered) 1 orange (quartered) 1/2 bunch thyme 3 sprigs sage 2 pounds thick
cut bacon (about 25 slices) 1 and 1/2 cups organic chicken stock (plus more if needed) MAPLE HERB
BUTTER: 1 stick unsalted butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black
BUTTER: 1 stick unsalted
butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black
butter (
softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black pepper
ingredients PUMPKIN CREAM CHEESE CHOCOLATE CHIP BREAD PUDDING cooking spray 8 cups day - old bread (
cut into 1 - inch cubes, toasted) 1/2 block (4 - ounces) cream cheese (
softened) 1/4 cup confectioner's sugar 1 1/4 teaspoons vanilla extract (divided) 3 large eggs 1 cup canned pumpkin 3/4 cup heavy cream 3/4 cup whole milk 1/3 cup dark brown sugar 1/2 cup
butter (melted) 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon Kosher salt 1/2 cup dark chocolate chips Whipped Cream: 1 cup heavy cream 2 teaspoons confectioner's sugar 1 teaspoon vanilla extract
65 grams granulated sugar 4 large eggs (200 grams) 140 grams passion fruit puree ** 20 grams freshly squeezed lemon juice 250 grams unsalted
butter,
softened and
cut into small pieces
ingredients GRILLED CELERY WITH CHEDDAR AND PECANS 1/4 cup pecans (roughly chopped) 1 tablespoon unsalted
butter 1/4 cup cream cheese (
softened) 1/4 cup mayonnaise 1 cup yellow cheddar cheese (grated) 1/4 teaspoon cayenne 8 celery stalks (
cut into 2 - inch pieces) 2 tablespoons olive oil Kosher salt and freshly ground black pepper (to taste)
Next time I will
cut in the
softened butter instead of melting it for a more crumbly topping.
For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted
butter (1 1/2 sticks),
softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted
butter,
cut into tablespoons,
softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.
Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted
butter (1 1/2 sticks),
softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted
butter,
cut into tablespoons,
softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.
unsalted
butter,
cut into 4 pieces and
softened 1-1/2 Tbs.
Ingredients filling 28g blueberries 1 / 2t (2.5 g) unsalted
butter,
softened 1 / 4t (1.1 g) truvia pinch of xanthan gum 1 / 8t (2g) vanilla flavor alcohol - free topping 1T (6g) sliced almond, unsalted & dry roasted, roughly
cut into pieces 1 / 2T (3g) coconut flakes 1 / 2t (2.2 g) Truvia pinch ground cinnamon pinch of nutmeg 1/2 (2.5 g) cold
butter,
cut into small cubes Directions -LSB-...]
INGREDIENTS 4 large russet potatoes 1 stick
softened butter 1 cup warmed milk 2 lbs ground beef 1 cup sliced mushrooms 1 turnip,
cut into cubes 1 cup frozen peas 1 cup frozen corn 1 cup baby carrots,
cut in half 1 onion 7 cloves of garlic 1 tablespoon Worchestershire sauce 2 tablespoons all - purpose flour 2 tablespoons tomato paste 2 tablespoons red wine 1/2 cup beef broth
1/2 cup sugar Zest from 2 meyer lemons (regular lemons will also work) 2 large eggs 1/2 cup freshly squeezed meyer lemon juice 4 tablespoons unsalted
butter,
cut into 1 inch pieces,
softened
1/2 cup
butter or non-hydrogenated margarine (such as Earth Balance Buttery Sticks),
softened,
cut into cubes
1 1/4 sticks (5 oz / 150 g) unsalted
butter,
softened 3/4 cup (5 oz / 150 g) superfine (caster) or granulated sugar 2 eggs 1 1/2 cups (5 oz / 150 g) ground almonds 2 tablespoons all - purpose (plain) flour 12 figs,
cut into quarters 2 tablespoon slivered (flaked) almonds 1 tablespoon demerara or other raw sugar confectioners» (icing) sugar, for dusting
Ingredients 1 egg, lightly beaten 1/4 cup cream cheese,
softened 1/2 cup sour cream 1/2 cup milk 1/4 cup
butter, melted 1 1/2 cups fresh corn
cut of the cob, cobs scraped to release all of the juices, or frozen corn 1/3 cup flour 1/4 cup yellow corn meal 1 1/2 Tbsp sugar 1 1/2 tsp baking powder 1/4 tsp salt 1/4 tsp pepper
3 cups unbleached all - purpose flour 3/4 cup packed dark brown sugar 1 Tbsp ground cinnamon 1 Tbsp ground ginger 1/2 tsp ground cloves 1/2 tsp salt 3/4 tsp baking soda 12 Tbsp unsalted
butter (1 1/2 sticks),
cut into 12 pieces and
softened slightly 3/4 cup unsulphured molasses 2 Tbsp milk
For the cake 1-1/2 cups all - purpose flour 1/4 cup plus 1 tablespoon malted milk powder 2 teaspoons baking powder 1/4 teaspoon salt 7 ounces (1-3/4 sticks) unsalted
butter,
softened,
cut into 1 / 2 - inch cubes 3/4 cups granulated sugar 1/4 cup packed dark brown sugar
2 cups all - purpose flour 1/2 cup confectioner's sugar, plus extra for dusting 1/2 teaspoon kosher salt 1 cup unsalted
butter, slightly
softened but still cool,
cut in cubes
Swiss Chard, Sausage, Apple, and Dried Plum Stuffing: 12 ounces pitted dried California plums, about 20, halved 1/2 cup dry white wine 1 (1 - pound) loaf sourdough bread,
cut into 1 - inch pieces 1/4 cup plus 1 tablespoon olive oil 12 ounces Italian sausage, casings removed, crumbled 2 Granny Smith apples, cored,
cut into 1 / 2 - inch pieces 1 large yellow onion, chopped 8 green Swiss chard leaves, about 12 ounces, ends trimmed, leaves coarsely chopped 4 tablespoons unsalted
butter,
softened 2 tablespoons chopped fresh sage leaves 1 tablespoon chopped fresh thyme 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup chicken stock
Crust: 1 1/2 cups whole rolled oats 1 1/2 cups all - purpose flour 1/2 cup granulated sugar 1/4 cup packed brown sugar 1 teaspoon ground cardamom 3/4 teaspoon baking soda 2 sticks (salted)
butter,
softened and
cut into a few pieces 1 egg Whipped cream, for serving
Tart: 1/2 cup unsalted
butter,
softened,
cut into 4 pieces 1 cup plus 1 tablespoon granulated sugar 6 large Bosc or Anjou pears, peeled, cored, and halved 1 teaspoon ground cardamom 1/4 teaspoon ground nutmeg 1 egg, beaten to blend, for glaze
1 cup
butter,
softened and
cut into bits 2 cups flour 2/3 cup oats 1/2 cup sugar 2 egg yolks Cranberry filling from 8 oz fresh cranberries (recipe below) 1/3 cup chopped walnuts 1/3 cup white chocolate chips
For the brownies: 14 tbsp unsalted
butter 6 oz bittersweet or semi-sweet chocolate, coarsely chopped 1 cup dark unsweetened cocoa powder 2 cups granulated sugar 6 oz cream cheese,
softened and
cut into 1/2 - inch cubes 6 large eggs 2 tsp pure vanilla extract 1/2 tsp salt 1 cup all - purpose flour