Sentences with phrase «good stick butter»
I love the rich flavor and creaminess but if you don't have it, any other good stick butter would do.
http://www.okiedokieartichokie.me/ Not exact matches
Of the dozen or so friends who were online at 9 p.m. the night before Thanksgiving — most of them men — three suggested that I cut the butter into little slivers and stick it through the air slits, which turned out to be a good idea except that my air slits ended up looking more like giant gashes through which butter was bleeding out of my pie.
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Outrageous Brownies These are probably the BEST brownies I have ever made INGREDIENTS 2 sticks (1/2 pound) unsalted butter 8 ounces + 6 ounces semisweet chocolate chips (for Ghiradelli large chocolate chips, that is 1 1/3 cups + 1 cup) 3 ounces unsweetened chocolate, -LSB-...]
Beth's Best Biscuits: 6 cups King Arthur Unbleached All - Purpose Flour 3/4 cup granulated sugar 1/4 cup baking powder 1 1/2 teaspoons salt 1 cup (2 sticks) cold Cabot Salted Butter, cut into pieces 4 ounces Cabot Sharp Cheddar, grated (about 1 cup) 2 cups very cold lowfat (1 %) milk
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment 2 1/3 cups cake flour, plus more for pan 2 1/2 cups (10 ounces) fresh cherries, pitted and halved 1/4 cup plus 1 1/3 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toasted
Would it stick as good as with peanut butter?
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
(though I wonder if it will affect how well the peanut butter sticks).
I would do regular 1:1 gluten free flour next time and increase the peanut butter, so they stick better.
In general, I would recommend googling the precise conversions, but I tried my best with my rarely used cups and spoons The American measurements: 1.1 stick / 0.55 cup (roughly 1/2 cup) butter, 3/8 cup + 1 tbsp (roughly 1/3 cup) sugar, 1 tsp vanilla extract, 1 1/4 cup plain flour, pinch of salt.
Combine hash browns, sour cream, cream of mushroom soup, cheese, milk, onion, salt, pepper, garlic salt, and 1/2 stick of melted butter, then stir well.
3 cups freshly ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2 teaspoons baking powder (buy aluminum - free baking powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons salt (buy unrefined sea salt here) 1 cup (2 sticks) butter, plus more for skillet (buy grass - fed butter here) 2 cups whole cane sugar (buy whole cane sugar here) 2 eggs 2 teaspoons good vanilla (buy organic extracts here) 3/4 cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here) 1 1/2 cups white chocolate chips (see how to make GAPS white chocolate chips here)
Rather than oil, use a stick of melted butter in your brownies for a richer, better flavor.
I just made these, the recipe looked so good and I was so excited... then I realized I only had one stick of butter.
< 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.
1/2 recipe Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled 4 tablespoons (1/2 stick) unsalted butter, melted 3/4 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2 cup full - fat sour cream
For the roasted pears: 3 large firm Bosc pears, peeled, quartered and cored 2 tablespoons butter, cut into small pieces 1/2 cup good quality honey, such as Wildflower, Orange Blossom or even Rosemary Blossom honey 2 large sprigs of rosemary, cut in half 1 cinnamon stick Strips of lemon zest from 1/2 lemon
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 got the recipe from my friend Brett at work, and with two eggs and a stick and a half of butter, I never expected it to veganize as well as it did.
I like to use room temperature butter, because everything seems to stick together better.
Place stick of margarine or butter in 9x13 inch baking pan (glass is best because it cleans easily) and melt in the oven.
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
I don't think butter cream would go well with the flavour, so stick with cream for filling and frosting.
Mince pie cupcakes with brandy butter icing from Delicious Magazine Cupcakes: 1/2 cup (1 stick / 113g) unsalted butter, softened 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 teaspoon vanilla extract 2 large eggs 150g good quality fruit mince 3/4 cup (105g) self raising flour 1 tablespoons corn starch 1/2 teaspoon baking powder pinch of salt Brandy butter icing: 1/3 cup (75g) unsalted butter, room temperature 2 tablespoons whole milk, room temperature 1 teaspoon vanilla extract 1 3/4 cups (245g) icing sugar, sifted 1 tablespoon brandy Start with the cupcakes: preheat the oven to 180 °C / 350 °F.
-LSB-...] popped plain popcorn (about 1/2 cup unpopped) 1/2 cup (1 stick) butter (buy grass - fed butter here, how to make butter here) 1/2 cup coconut sugar (buy coconut or palm sugar here) 1/2 teaspoon good vanilla (buy extracts -LSB-...]
5 ounces semisweet or bittersweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 8 tablespoons (1 stick) unsalted butter, cut into quarters 3 tablespoons cocoa powder (either Dutch - processed or natural cocoa works well in this recipe) 3 large eggs 1 1/4 cups granulated sugar 2 teaspoons vanilla extract 1/2 teaspoon salt 1 cup unbleached all - purpose flour
Snacks should also contain protein — good protein snacks are nut butter on apple wedges, cottage cheese with vegetable sticks, yoghurt and berries, hummus and seeds crackers.
You know, adding Frank's Red Hot sauce with a melted stick of butter sounds so good!
Imagine combining a recipe for brownies with a recipe for chocolate cake (which includes a stick of butter)-- then sprinkling on mini-marshmallows, nuts and chocolate chips — and you'll have a good idea of how good these taste.
Feel free to make a double batch, let cool, and then stick in the freezer for a quick and easy breakfast later — they are so good sandwiched with nut butter in the middle (and convenient for car munching)!
:D Lemon ginger cake slightly adapted from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350 °F.
Well, I only used half a stick of butter and half of the cream and the soup came out great.
2 garlic cloves 1 tablespoon kosher salt 1 tablespoon fresh or 1 tsp dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless pork loin, trimmed and tied if you want (I had a bone in roast in my freezer and it worked fine) 3 small fennel bulbs, tops removed 10 carrots, peeled and thickly sliced diagonally 10 small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter (1/2 stick), melted Salt and freshly ground black pepper
1 cup unrefined sugar 1 cup butter, 2 sticks 1 cup dark chocolate chips, any other will also be good 2 cups pecans, chopped 1 teaspoon vanilla 3 tablespoons honey, or maple syrup 3 tablespoons water
Put cupcake paper in 12 - cup muffin pan (or well greased with melted butter or non stick spray).
I haven't tried, so it might not stick together as well and need a little more almond butter or honey.
And when faced with an armful of peaches, any good Southerner would grab a stick of butter (or 2!)
For the cake: 9 ounces (2 cups) all - purpose flour; more for the pan 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon table salt 8 tablespoons (1 stick) unsalted butter, well softened at room temperature; more for the pan 1 1/3 cups sugar 1 teaspoon vanilla extract 3 large eggs, at room temperature 1 cup plain, low - fat yogurt 1/2 cup fresh cranberries, chopped
I baked it in a round silicone pan that I have, not sure the exact size... and it actually came out better than my cupcakes, which kind of stuck to my pan because I don't have cupcake liners (i thought the sillcone would be good enough, and I greased with some butter...).
Stick your finger or the tip of a butter knife into the slit and wiggle it around to form a small well.
1/2 c almond meal 3/4 c gluten - free flour blend 1/4 c sweet rice flour (white rice will work as well) 1/4 c cornstarch 1/4 tsp sea salt 1/2 tsp xanthan gum 1 1/2 sticks (3/4 cup) unsalted butter, softened 1 cup plus 2 tablespoons organic white sugar 1 large egg 1 1/2 tablespoons freshly grated lemon zest (use a microplane for this)
In fact, I think it's as good as ones made with a whole stick of butter.
I topped some with a light shake of everything bagel topping and it stuck pretty well just to the plain butter glaze.
That's right I said it, this Butter Fried Bread Cheese is better than mozzarella sticks.
4 lbs roasted butternut squash 4 tablespoons olive oil 4 garlic cloves Coarse kosher salt 1 cup heavy whipping cream 4 - 5 sage leaves roughly chopped 1/4 cup (1/2 stick) butter 1 cup of diced onion 7 cups low - salt organic chicken broth, or homemade chicken stock is the best!
I always use 1/2 butter and 1/2 Butter - Flavored Crisco sticks as I find my cookies keep their shape better with that butter and 1/2 Butter - Flavored Crisco sticks as I find my cookies keep their shape better with that Butter - Flavored Crisco sticks as I find my cookies keep their shape better with that combo.
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
2 sticks of butter or one cup of ghee 4 - 5 large onions (most people use yellow, sometimes a mix of yellow and red is good) 2 tsp.
I'll retest in 2 - 3 weeks and if my symptoms are eased stick with the diet longer too... Man that coconut butter is good, I've already eaten at least 1/2 cup!