I used the caramel
from the Salted Butter Tart on this site, and it was perfect.
France: Madelenes, Sables Sables Bretons — classic French butter cookies from Brittany, which get their particular taste
from salted butter.
Not exact matches
From 2007 - 2017, the inflation rate for all - purpose flour is 44 %; white rice +31 %; sugar +21 %; pasta +45 %; wheat bread +16 %;
salted butter +10 %; red delicious apples +15 %; seedless grapes +28 %; dried beans +45 %; sliced bacon +58 %; and the list goes on and on.
But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me
from going right ahead and whisking together some flour, sugar, and
salt, cutting in two sticks of
butter, adding some water, and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.
«We now have a line of
butters ranging
from our two - pound rolls, quarter sticks and eight - ounce rolls that are unsalted,
salted and flavor - infused to be distributed nationwide.»
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
Remove
from heat; mix in
butter, chocolate, vanilla, and
salt until smooth.
The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit
from high heat / Either way,
salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T
butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.
They are perfect drenched in
salted Kerrygold
butter (one of my must - have staples
from Trader Joe's) and a cup of tea.
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
Add a pinch of
salt and pull out the onion at the end, and you're left with a bright, velvety tomato sauce with a rich roundness
from the
butter.
* 1 tablespoon olive oil * 1 tablespoon organic
butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice
from 1/2 lemon * pinch or two of red pepper flakes * course sea
salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed
from the cobs (or 2 cups of frozen corn) 2 tbsp
salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery
salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder
salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley
The creaminess
from the almond
butter goes perfectly with the hard chocolate shell, while the pinch of sea
salt sprinkled on top becomes a great contrast to the sweet, nutty flavor.
I cut the
butter in the icing down to 2 TBSP and I use a high quality chocolate
from a specialty baking and cooking store (Gygi's is great if you're in the
Salt Lake City, UT area!).
Ingredients (Adapted
from Joy of Baking): 1/2 cup (1 stick) unsalted
butter, room temp 3/4 cup creamy peanut
butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon
salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes
Remove
from the oven, brush the crackers with the melted
butter and sprinkle with extra
salt.
salmon 1/2 small onion 1T
butter 1 small potato, peeled 1 small beaten egg
salt & pepper vegetable oil for frying Remove bones and skin
from salmon and chop finely until it is almost ground Chop the onion finely and cook lightly in the
butter.
1 tablespoon coconut oil 1/2 cup popcorn kernels 1 tablespoon
butter 1/4 cup honey 1 - 2 tablespoons Sriracha Zest
from 1 lime
Salt, to taste
Banana & Coconut Bread Recipe Adapted
from Exclusively Food — Banana Cake Recipe 100g Unsalted
Butter 1/2 Cup Rapadura Sugar (where to find rapadura) 1 Cup Mashed Bananas (2 Medium Sized Bananas) 1 teaspoon vanilla extract (where to find vanilla extract) 2 Eggs 160 ml Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of
Salt
Vanilla
butter rounds slightly adapted
from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon
salt 1 1/2 cups (340g / 3 sticks) unsalted
butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and
salt into a medium bowl and set aside.
for the cornbread layer Adapted
from Life Made Simple Bakes 1 stick (8 tbsp) unsalted
butter, melted 1/2 cup granulated sugar 1/4 cup honey 2 large eggs, room temperature 1 cup buttermilk, room temperature 1 cup all purpose flour 1 cup cornmeal (I used Bob's Red Mill medium grind cornmeal, which gave the cornbread a great gritty texture) 1/2 tsp
salt 1/2 tsp baking soda
A little ball of dough made
from a small amount of
butter, a tiny bit of sugar, a pinch of
salt, one egg and a little flour and baking powder is then rolled out and cut into funky shapes and then deep fried.
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from your favorite food sites whole milk, powdered sugar, unsalted
butter, cream cheese,
salt and 1 MORE B 6 ingredients
-- toasted pecans, cream cheese,
salted caramel (
from my book) and
salted treacle
butter.
it's a delicious thing to know how to whip up if only so you can eat it warm
from the oven, slathered with
salted butter.
Ingredients:
Butter Cake 1 1/3 cups all - purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt Whites from 3 large eggs, at room temperature 1/2 cup sugar 1/4 cup (4 tablespoons) butter, at room temperature 2/3 cup milk 2 teaspoons vanilla e
Butter Cake 1 1/3 cups all - purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon
salt Whites
from 3 large eggs, at room temperature 1/2 cup sugar 1/4 cup (4 tablespoons)
butter, at room temperature 2/3 cup milk 2 teaspoons vanilla e
butter, at room temperature 2/3 cup milk 2 teaspoons vanilla extract
1/2 cup (100 grams) granulated sugar 1 tablespoon ground cinnamon 16 slices (
from a 1 - pound or 450 gram loaf) white sandwich bread 1 stick (4 ounces or 113 grams) unsalted
butter, softened 3 cups (710 ml) whole milk 6 large eggs 1/4 teaspoon table
salt 2 teaspoons (10 ml) vanilla extract
The key to browning mushrooms is to heat the oil or
butter before adding the mushrooms to the pan and refraining
from adding
salt until the end of the cooking process.
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.
:D Milky Way and chocolate chip cookies slightly adapted
from the oh, so delicious A Passion for Baking 185g unsalted
butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of
salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
;) Cocoa - marzipan pound cake slightly adapted
from here 1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process cocoa powder 1 teaspoon baking powder 1/4 teaspoon table
salt 3/4 cup (200g / 7 ounces) almond paste — I used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted
butter, at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted
from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour
salt and freshly ground black pepper 1 tablespoon unsalted
butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
:D Ginger and milk chocolate cookies slightly adapted
from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon
salt 3/4 cup (1 1/2 sticks / 170g) unsalted
butter, at room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and
salt and set aside.
:D Pine nut and Marsala biscotti adapted
from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table
salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted
butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
Salted Peanut
Butter Cookies Barely adapted, just a bunch of extra notes,
from the Ovenly cookbook
Then remove
from the heat and stir in the cream, golden syrup,
butter and
salt.
Lemon and lavender loaf cake slightly adapted
from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch of
salt 125g granulated sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest of 2 lemons 100g unsalted
butter, melted and cooled 1 teaspoon vanilla extract Drizzle: juice of 2 lemons, strained 1/4 cup (50g) granulated sugar Preheat your oven to 180 °C / 350 °F.
Rolls: 4 tablespoons
butter, divided 8 ounces sage sausage or breakfast sausage, removed
from casings 1 small onion, finely chopped (about 3/4 cup) 1 stalk celery, finely chopped (about 1/2 cup) 4 medium cloves garlic, finely chopped 1/4 cup minced fresh sage leaves 1/4 cup minced fresh parsley leaves Kosher
salt and freshly ground black pepper
;) Port cake slightly adapted
from the always wonderful Delicious UK 225g all purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda pinch of
salt 125g unsalted
butter, softened 125g granulated sugar 2 eggs 1 teaspoon vanilla extract 200 ml Ruby Port wine Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.
Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t
salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted
butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away
from sides of the pan.
ADD the
butter, stirring gently until it melts, then season well with Maldon
salt and remove
from the heat.
Once the
butter has melted, add the onion,
salt, and pepper, and cook for 3 - 4 minutes, or until the onion begins to soften, scraping up any of the bits that may remain
from coking the bacon.
Really simple brownies slightly adapted
from here 150g dark chocolate, finely chopped or in chips — I used one with 53 % cocoa solids 3/4 cup (170g) unsalted
butter, room temperature and chopped 1 3/4 cups (350g) granulated sugar 3 large eggs 1 teaspoon vanilla 1 cup (140g) all purpose flour 1 tablespoon (10g) unsweetened cocoa powder, sifted 1/4 teaspoon table
salt Preheat the oven to 180 °C / 350 °F.
Honey bee cake slightly adapted
from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table
salt 3/4 cup + 2 tablespoons (200g) unsalted
butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted
butter, room temperature 1/4 teaspoon vanilla extract pinch of
salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
2 fresh corn cobs, corn sliced off before cooking 4 cups fresh kale with stem removed (tear leaves away
from the center stem) 1 tablespoon olive oil 1/4 cup garlic
butter (see below) Sea
salt and fresh ground black pepper
;) Orange berry financiers adapted
from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour pinch of
salt 5 egg whites 100g unsalted
butter, melted and cooled 1 teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.
Remove
from heat, and stir in
butter, vanilla, and
salt until melted.
Cinnamon - chocolate fruit mince tarts slightly adapted
from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted
butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted
butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of
salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
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.