of salt For the Topping: 1 package of yellow butter cake mix 1 cup of chopped pecans 2 sticks (1 cup) of
melted unsalted butter Whipped cream for garnish Directions: 1.
Not exact matches
Ingredients: 4 cups Fresh corn kernels (canned is ok if fresh is unavailable) 1 each Yellow onion large dice 2 each Garlic cloves minced 1 each Celery stalk chopped 2 cups Heavy
whipping cream 2 cups Water or chicken broth 1 Tablespoon NW Elixirs # 1 Hott Sauce Salt to taste 2 Tablespoons
unsalted butter Instructions: In stock pot heat
butter until
melted, add onions and sweat until translucent.
ingredients ROASTED APPLE BASE: 4 Granny Smith apples (peeled, cored, sliced) 1 cup large golden raisins 1 tablespoon lemon juice 1/2 teaspoon vanilla extract 4 tablespoons
unsalted butter (
melted) 1/4 cup light brown sugar 1 tablespoon cornstarch 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon Kosher salt 1 cup apple cider CORNMEAL DUMPLINGS: 1/2 cup yellow cornmeal 1/2 cup all - purpose flour 2 teaspoons baking powder 1 tablespoon granulated sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon Kosher salt 1 lemon (zested) 2 tablespoons
unsalted butter (
melted) 1 large egg (beaten) 1/2 cup buttermilk SOUR CREAM
WHIPPED CREAM: 1/2 cup heavy cream 1/4 cup sour cream powdered sugar (for garnish)
MAKES ABOUT 1 CUP PREP: 15 MINUTES TOTAL: 15 MINUTES Recipe by Lori Longbotham October 2010 INGREDIENTS 1/4 cup (1/2 stick)
unsalted butter 1/2 cup maple sugar 3/4 cup heavy
whipping cream 1/8 teaspoon coarse kosher salt 5 to 6 drops imitation maple extract PREPARATION
Melt butter in heavy medium saucepan over medium heat.
Non-stick cooking spray 2 cups all - purpose flour 1/2 cup granulated sugar 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 1 cup buttermilk 1 large egg 1/4 cup
unsalted butter,
melted and cooled For serving:
whipped cream, berries, stone fruit, basil, mint