Not exact matches
Where can you find women business owners producing
butter cookies, children's clothing, hair care products,
cold - pressed juice, booties
for dogs, soap, fruit - flavored brandy and much more all in one center?
And the best dough
for homemade pies is pâte brisée... Getting the right proportion of
butter to flour is crucial, as is using very
cold ingredients and a light hand.»
GRATE YOUR
BUTTER — instead of cutting your butter in with a pastry cutter or fork, grate cold butter and then freeze for 15 minutes before mixing into the
BUTTER — instead of cutting your
butter in with a pastry cutter or fork, grate cold butter and then freeze for 15 minutes before mixing into the
butter in with a pastry cutter or fork, grate
cold butter and then freeze for 15 minutes before mixing into the
butter and then freeze
for 15 minutes before mixing into the flour.
Put the cubed
butter in the freezer
for a few minutes while measuring other ingredients to get it really
cold again.
My next test is making pound cake by substituting the
butter with
cold coconut oil
for a Coconut Pound Cake
for a tropical and summery twist!
(* My trick
for the
butter - the key to flaky biscuits, pie crusts, etc. is to have super
cold butter.
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 pie
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 pie
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
In large mixing bowl, cream together
cold cubed
butter, brown sugar, and sugar
for 4 minutes or until creamy.
For crust 2-3/4 cups all - purpose flour plus more for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice wa
For crust 2-3/4 cups all - purpose flour plus more
for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice wa
for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons),
cold unsalted
butter, cubed 4 to 6 tablespoons ice water
For the pan sauce: 1/2 cup dry white wine 1/2 cup chicken stock 1 teaspoon chervil leaves, minced 1/2 cup heavy cream (optional) 1 tablespoon brandy (optional) Unsalted cold butter, for mount
For the pan sauce: 1/2 cup dry white wine 1/2 cup chicken stock 1 teaspoon chervil leaves, minced 1/2 cup heavy cream (optional) 1 tablespoon brandy (optional) Unsalted
cold butter,
for mount
for mounting
For the tart dough: 1 1/2 cups flour 2 tablespoons sugar pinch salt 1/2 cup unsalted
butter,
cold and cut into pieces 1 large egg
For short crust pastry: 150 grams all - purpose flour 100 grams
cold butter, cut into cubes 40 grams icing sugar Pinch of salt 1 tsp.
Ingredients 2 cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra
for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85 grams)
cold unsalted
butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy cream
for the cinnamon cream cheese frosting: 12 oz cream cheese,
cold 6 tbsp unsalted
butter, at room temperature 1 tbsp vanilla extract 4 cups powdered sugar 1 tsp cinnamon
* 1/3 cup superfine rice flour, plus extra
for dusting baking pan * 1/3 cup amaranth flour (I usually just grind amaranth seeds in my coffee grinder or Vitamix) * 1/4 cup sorghum flour * 1/4 cup potato starch * 1/4 cup sugar * 1-1/4 teaspoons xanthan gum * 1/8 teaspoon cinnamon * 2 Tablespoons honey * 6 Tablespoons
cold butter, cut into small pieces * 2-1/2 cups high quality chocolate chips * 2 cups mini marshmallows
For the crust: 150 grams all - purpose flour 100 grams
cold butter cut into cubes 50 grams sugar powder Pinch of salt 1/2 tsp.
For coconut cream filling: 100 grams grated coconut 100 grams
cold butter cut into cubes 80 grams sugar 1 tsp.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients:
for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons
butter, cubed and
cold ice water, as needed
for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt
for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
FOR THE BISCUIT CRUST 1 1/3 cups all - purpose flour 1 1/2 teaspoons double - acting baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons
cold unsalted
butter, cut into bits 1/3 cup grated sharp Cheddar 1 large egg 1/3 cup buttermilk
For the Galette: 2 cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course salt 1 1/2 stick
cold, unsalted
butter, diced 1/4 cup ice water 1 - 2 cups of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half
for the frosting: ○ 150g
butter, softened at room temperature ○ 180 — 200g (1 1/4 — 1 1/2 cups) powdered sugar, sifted ○ 200g cream cheese,
cold (or substitute with vegan cream cheese)
ingredients:
for the crust: 450 grams (1 pound)
butter,
cold and diced 630 grams (5 cups) flour 50 grams (1/4 cup) sugar 2 teaspoons kosher salt ice water, as needed (at least 120 mL — 1/2 cup)
for the vanilla peanut
butter frosting: 1 cup sugar 1/4 cup AP flour 1 cup whole milk 1/4 cup heavy cream 2 sticks
butter, cool but not
cold, cut into cubes 1 tablespoon plus 1 teaspoon peanut
butter filling 1 teaspoon pure vanilla extract
Nut
Butter Banana Wrap: If you'd like to have breakfast
for lunch, give this fruit filled healthy
cold lunch idea a try.
1-1/2 cups all purpose flour plus more
for work surface 1/2 teaspoon kosher salt 1/4 cup granulated sugar 1/2 cup (1 stick) unsalted
butter,
cold and cut into cubes 1 egg yolk 1 teaspoon vanilla extract
3/4 cup heavy cream + more
for brushing, very
cold 1/2 scraped vanilla bean 2 teaspoons pure vanilla extract 2 cups all - purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon Kosher or sea salt 1/4 cup (1/2 stick) unsalted
butter, very
cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very
cold, cut into pieces
Days have been
cold here lately — which is something I absolutely love — but that makes it hard
for the
butter to soften in my freezing kitchen, making my morning baking sessions a bit of a challenge.
For whole wheat short crust pastry: 75 grams all - purpose flour 75 grams whole wheat flour 100 grams
cold butter, cut into cubes 1/2 tsp.
Let them cool
for five or ten minutes before serving with
cold butter, jam, and / or honey.
2 large apples, sliced 1/3 cup brown sugar, loosely packed 1 tsp cinnamon 3 tbsp of unsalted
butter,
cold, cut into small pieces 1 sheet of puff pastry 2 - 3 tablespoons apricot jam (optional —
for glazing the top of the baked tart)
3 packages unflavored gelatin 1 cup ice
cold water, divided 1 1/2 cups granulated sugar 1 cup light corn syrup 1/4 tsp salt 1/2 — 1 tsp peppermint extract, to taste * 1/4 cup powdered sugar 1/4 cup cornstarch
butter,
for coating baking dish
For the pie dough:
Butter — 1/2 cup or 1 stick All purpose flour — 2 cups Salt — 3/4 tsp Sugar — 2 tbsp Ice
cold water — 8 to 10 tbsp
Colder days definitely ask
for peanut
butter and chocolate.
For the dough: 280 grams (2 cups) flour 50 grams (1/2 cup) almond meal 200 grams
cold butter, cut into cubes 20 grams (2 tbsp.)
4 cups plus 1 tablespoon all - purpose flour 2 tbsp sugar plus 2 tbsp
for sprinkling 2 tbsp baking powder 1 tsp vanilla 1/4 tsp lemon zest 2 tsp salt 3/4 pound (3 sticks of
butter)
cold unsalted
butter, diced 4 large eggs, lightly beaten 1 cup
cold heavy cream 2 cups blueberries 1 egg beaten
for egg wash
Hot weather can be very difficult
for pastry crusts because it melts the
butter, rather than keeping it in
cold bits throughout the flour.
What You'll Need: 2 Tbsp Star
Butter flavored Olive Oil 4 - 6 pork chops -LCB- I grabbed the boneless variety -RCB- Salt and pepper
for seasoning 1/2 cup orange juice 1 Tbsp mustard 1 Tbsp corn starch 1 Tbsp
cold water Salad 2 Tbsp orange juice 2 Tbsp Dijon mustard 1 Tbsp Star
Butter flavored Olive Oil 1 apple, cored and chopped 1 cup mandarin or regular orange slices 1 fennel bulb, sliced
ingredients:
for the crust: 140 grams (10 tablespoons)
butter, diced and very
cold 210 grams (1 3/4 cups plus 1 tablespoon) flour 1 spoonful (approximately 1 tablespoon) sugar 1/2 teaspoon kosher salt 55 grams (3 tablespoons plus 2 teaspoons) ice water, or as needed
3 cups all - purpose flour, plus more
for work surface (420 gr) 3/4 cup cake flour (105 gr) 1 1/2 teaspoons salt (7 gr) 4 tablespoons unsalted
butter, cut into 1 / 2 - inch pieces, well chilled (60 gr) 1 1/4 cups
cold water (295.5 ml) 1 tablespoon all - purpose flour (14 gr) 1 3/4 cups (3 1/2 sticks) unsalted
butter, well - chilled (405 gr) 1 / Make the dough package: In a large mixing bowl, combine both flours with the salt.
I melt like
cold butter in a warm pan when I see an old couple holding hands, their eyes filled with years of love
for...
Brown
Butter Biscuits: 2 cups all - purpose flour 1 tablespoon baking powder 3 tablespoons light or dark brown sugar, packed 1/2 teaspoon Kosher or sea salt 1/2 cup brown butter, solid, very cold 2/3 -3 / 4 cup half - and - half, very cold, plus more for brushing 1 tablespoon coarse sugar (like turbinado), for spri
Butter Biscuits: 2 cups all - purpose flour 1 tablespoon baking powder 3 tablespoons light or dark brown sugar, packed 1/2 teaspoon Kosher or sea salt 1/2 cup brown
butter, solid, very cold 2/3 -3 / 4 cup half - and - half, very cold, plus more for brushing 1 tablespoon coarse sugar (like turbinado), for spri
butter, solid, very
cold 2/3 -3 / 4 cup half - and - half, very
cold, plus more
for brushing 1 tablespoon coarse sugar (like turbinado),
for sprinkling
For the crust 3/4 cup rice flour 1/3 cup vegan
butter 1/2 teaspoon xanthan gum 1 teaspoon evaporated cane juice (optional)
Cold water, 4 tablespoons In a large bowl, mix together the flour, xanthan gum, salt and sugar.
For the Middle: 3 cups raw cashews, soaked overnight in cold water 3/4 cup (185 ml) coconut oil 1/2 cup raw honey or maple syrup, for pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut but
For the Middle: 3 cups raw cashews, soaked overnight in
cold water 3/4 cup (185 ml) coconut oil 1/2 cup raw honey or maple syrup,
for pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut but
for pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut
butter
For the Streusel: 2 tablespoons flour 2 tablespoons brown sugar 1-1/2 teaspoons
cold butter 2 pinches salt
For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut into 1 - inch squares) 1 lemon, juiced 1 tablespoon brown sugar 1 tablespoon granulated sugar 1 teaspoon ground cinnamon 2 dashes salt 1 tablespoon cold butter, cut into small cubes 1 pie crust dough round 1 egg, beaten (for the egg wash) 3 teaspoons cold water (for the egg wash) 1 tablespoon sanding sugar (or other type of sugar with large crystals) Streu
For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut into 1 - inch squares) 1 lemon, juiced 1 tablespoon brown sugar 1 tablespoon granulated sugar 1 teaspoon ground cinnamon 2 dashes salt 1 tablespoon
cold butter, cut into small cubes 1 pie crust dough round 1 egg, beaten (
for the egg wash) 3 teaspoons cold water (for the egg wash) 1 tablespoon sanding sugar (or other type of sugar with large crystals) Streu
for the egg wash) 3 teaspoons
cold water (
for the egg wash) 1 tablespoon sanding sugar (or other type of sugar with large crystals) Streu
for the egg wash) 1 tablespoon sanding sugar (or other type of sugar with large crystals) Streusel
For topping, place flour,
cold butter, and brown sugar in a deep bowl.
6 tablespoons
butter,
cold (buy grass - fed
butter here) 1 cup coconut flour (buy coconut flour here) 2 fresh eggs 1 teaspoon honey (buy raw honey here) 1/4 teaspoon sea salt (buy unrefined sea salt here) 1/2 cup shredded coconut (buy unsweetened shredded coconut here) water, as needed egg white
for brushing
For almond streusel: 25 grams whole almonds 100 grams all - purpose flour 100 grams
cold butter cut into cubes 80 grams light brown sugar
An incredibly tasty Peanut
Butter Courgette / Zucchini Dip that can also be used as a dressing
for cold pasta salads.
It's drilled into our heads that pastry elements need to be
cold for maximum success, but it's rare that the problem is actually that the
butter has melted into a liquid form (which is the only way that you can't chill it back to life).