My first recipe (which I even took off the company website) had
too much butter so there was no design left after baking.
You can experiment with
how much butter to substitute but you could aim for about half of the butter.
Way too
much butter in this recipe - total of 3 sticks within bread, filling, and topping.
You don't want to use too
much butter on each ball, since, after all, you only have two tablespoons of butter.
Adding about half to one teaspoon of any of these substances daily will be sufficient but take care not to feed too
much butter lest your cat gains too much weight.
Yes, I used the word healthier with scones because these are made with oatmeal and not
as much butter as the usual scones.
The best part is my kids love them, they have no refined sugars,
not much butter and are filled with healthy fats from nut butter.
I felt there was a tad
too much butter in them, and then they get fried up in butter.
Since nuts have lots of healthy fat, you don't
need much butter (or coconut oil, if you prefer) in the recipe for a rich, creamy texture.
:D I can never really leave a recipe alone, so I added and changed up some things: 1 / 2c honey -LCB- fresh from a hive upstate -RCB-, a handful of oats, a couple dashes of ground ginger, 1/2 as
much butter -LCB- unsalted -RCB-, with some walnut oil to compensate, and some extra burbon.
, Moroccan orange cake (I need to try this asap), regular vanilla pound cakes (I agree, but TOO
MUCH BUTTER indulgence for teatime), and even a hipster green tea pound cake
Just know it involved me adding wayyy too
much butter at one point and ending up with cookies that tasted as if they had been soaking in butter.
We cook it with
very much butter so when the pot is turned upside down all the rice comes out onto the plate, even the brown and burned part we call tadiq.
I love them best with just butter and salt (we totally won't talk about
how much butter I use), but Winter squashes are also so darn good used in recipes.
I want to offer disclaimers and nuance for everything from my views on hell to how I like to use too
much butter on my bread.
This must be a TYPO... 3/4 of a stick (6 Tbsp) not 3/4 C which is 1 1/2 sticks which would be wayyyy too
much butter for that amount of flour... and this is NOT the nestle recipe which uses baking soda..
I give you permission to consume
as much butter as your little heart desires.
Finally, I used Bestlife 50/50 buttering baking sticks instead of butter — trying to not have as
much butter in my diet.
Hi Kuts — The recipe over on F&W, just at first glance, doesn't look right to me, like it might have
too much butter for that amount of flour.
I have had greasy ones before which tells me that there was too
much butter.
You know exactly how
much butter it takes and how much butter and sugar it takes to make a buttercream frosting.
Everyone you serve it to will love it, just don't tell them how
much butter is in the soup.
You can also vary the amount of butter as much as you like; if company is coming, I'd recommend the full - butter version, but I've tried it with as little as one - third as
much butter and it's still delicious, albeit less luxurious.
Considering it has so
much butter, sugar, extracts, and half a dozen eggs I had high expectations.
Made my someone else, of course, so I don't know how
much butter is in it
Recipe doesn't sound correct for the PB frosting... too
much butter.
I'll be filling in for my wife Melissa; who is currently resigned to sitting in the corner of the room, wearing a cone hat that reads «I shall not use so
much butter.»
They are very rich and definitely have way to
much butter for the nutritionally conscious, but they are spectacular and will only be reserved for special occasions like Easter and Christmas.
I used the tray size given but I could only fit about 3 matzohs in it in a single layer, so maybe that affected how
much butter it could absorb?
It wasn't too bad to clean up since there was so
much butter.
it seemed like too
much butter to me.
it just seemed like there was too
much butter.