Place
into well buttered 8 inch baking pans.
Cows that have been happily munching grass produce richer, sweeter tasting milk and cream — which translates
into better butter.
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.
I would like to know the
best way to incorporate the
butter into the mix without losing its healthy fats.
My favourite nut
butter is almond
butter and I include so many other nuts
into my recipes so don't really feel the need for peanuts as
well as they aren't very high in nutrients.
A food processor works
best for nut
butter as it turns the almost
into a really smooth consistency.
Pecan
butter is also one of my vices, I'm obsessed — there is literally nothing
better than dried apricots dipped
into this sweet, creamy spread!
I tried blending it
into cashew
butter this week and it's hands down one of the
best things I've eaten in a very long time.
If you keep blending the mixture for a
good 10 minutes it will eventually turn
into a really smooth and creamy
butter texture, without any liquid needed.
Scrape the pecan / flaxseed mixture
into a medium sized mixing bowl and add 2 Tbsp
butter, 1 tsp vanilla, and 1 tsp cinnamon, mixing
well until it becomes a thick dough.
They're definitely
well worth every bit of
butter, sugar, and melty chocolate chunks that were immediately shoveled
into my face upon removal from the oven.
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!
I don't know about you, but for me it's been a
good long while since I've had chocolate peanut
butter cups, or another of my favorites, Buckeye candy (basically a mixture of peanut
butter,
butter, and powdered sugar rolled
into balls and coated in chocolate).
Pour
into mixing bowl stir in
butter until
well combinedand allow to cool to 110 degrees.
I like to get as much peanut
butter into my life as possible... so these are pretty much the
best kind of smores I've ever seen!
Add 1 tablespoon water (you may need a touch more if your peanut
butter is very thick or dry) and mix
well until dough softens
into a workable consistency.
Well, these other books had me so convinced this was the way to go, so I was a little scared to gain the weight back when I decided to take your challenge and start incorporating little bits of whole food fats back
into my diet - nuts / nut
butters and seeds and the like, without the oils though.
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
Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt
butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix
well Gradually add 3/4 of the shredded cheese, mixing
well Pour macaroni and cheese
into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted
Cut
into squares with a
well buttered knife, cutting straight down
into them, don't try to «saw» them.
I use them in this incredible waffle recipe I like (http://teresacooks.com/?p=46) that uses chickpeas, almonds, wheatberries and flax and tastes
better than most normal waffles chock full of
butter... yeah, it's pretty easy to put flax
into stuff, I've just been forgetting to do it lately.
Stir the
butter into the popcorn with a large flat spoon and gently stir
well to coat all the popcorn with
butter.
I have a fantastic brownie recipe that is mixed up in a similar fashion, stirring the sugar
into the melted
butter, etc. so I knew these would be
good the minute I read the recipe.
* Make sure that the peanut
butter is
well stirred before adding
into the cookie batter; Warming it for a couple seconds in the microwave before adding it to the batter will make the cookie batter easier to stir.
Stir
into the melted
butter to coat
well, and divide evenly between the cases.
Add
butter and work it
into the flour mixture until
well blended and the topping clumps together.
Roll out one portion of dough on a floured surface, (if is needed add some flour to roll
better) cut
into desired shapes, arrange about 1» apart on
buttered nonstick baking sheet and decorate as desired.
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
a touch of peanut
butter blended
into the slaw might be delicious as
well.
Into this particular batch went a boatload of chocolate chips, because
well... we all know nothing is
better than chocolate and peanut
butter.
1) Put flour, salt, sugar and melted
butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough
into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead
well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
The Gluten Free Alchemist's daughter has talked her
into making Gluten Free Chocolate Peanut
Butter Cup Brownies with a cute Whipped Peanut
Butter Mousse for decoration —
Well done that girl!
Press and knead the frozen
butter into the dough as
best you can.
Remove from heat, stir in the
butter and vanilla until
well combined and then pour
into a bowl, through a fine mesh sieve / strainer.
Once cooled completely take it out of the fridge and give it a
good stir, then whip the whipping cream stiff, but still soft enough to fold
into the custard without turning it to
butter Take about 1/3 cream to begin with and mix it thoroughly
into the vanilla custard.
* 2 tablespoons
butter * 2 tablespoons olive oil * 2 leeks, bottom parts only, cleaned
well and coarsely chopped * 2 fat garlic cloves, peeled and minced * about 6 cups peeled and seeded butternut squash, cut
into 1 - 2 inch cubes * 2 large parsnips, peeled and coarsely chopped (or use carrots) * 1 cup dry white wine (ex.
You
better believe that if I'm going to swirl peanut
butter and nutella
into my banana bread, I'm gonna do it with gusto.
I am still learning how to do the cycling thing
better, but my tips are: a) wear a
good helmet to protect your head; b) ride a comfortable non-cruiser bicycle; c) use a
good lock so your bicycle doesn't get stolen; d) incorporate cycling
into your daily activities; e) padded cycling shorts + chamois
butter are essential for long rides; f) gradually build up distance to cycle the long rides, taking breaks as you need them and g) have no shame in using your granny gear (ie, your lowest possible gear) for the big hills.
It is divided
into three sections: «Intensely Chocolate,» which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; «Essentially Chocolate,» with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown
Butter Blondies; and «A Hint of Chocolate,» with recipes that use chocolate's spicier qualities to their
best effect, like Vegetarian Chili and John's Cocoa Rub.
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
couldn't wait any longer, cut
into one and put vegan
butter on it and OMG the
best ever... Thank you SOOOOOOO MUCH
Hi Brian, The sugar should be
well melted and have turned
into a caramel sauce before you add the
butter.
do you think you could whip olive oil
into a body
butter, I also know olive oil is
good for your skin, just wondering?
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.
Once you are happy with the level of browning, pour the
butter into a large heatproof bowl (make sure you scrape the browned bits at the bottom of the pan
into the bowl as
well).
Pour the liquid ingredients
into the dry and stir with a spoon until thoroughly combined then add melted
butter and continue stirring until
well incorporated.
well then to make it simple — throw the active yeast in with the flour mix all dry ingredients — have
butter and milk at room temperature — or at least ideally not fridge cold — mix it all together
into a nice dough — let rise about 1 1/2 hours — when you poke a finger
into it should feel like a soft memory foam cushion there easy!
And if you are too lazy (like I am) to rub
butter with you fingers, cut it
into little bits with a knife, put it and the flour in the largest bowl you can find and give it a
good whirr with a handmixer.
More than happy with them, great for mixing
into smoothies Goes
Well With: Milk, peanut
butter, hemp, honey, oats
I don't know how
well butter or cream would compliment the flavors, and I doubt nut flours would blend seamlessly
into the sauce; with this one, you're just going for texture alone, and the gums would probably achieve that without compromising flavor or cooking time.