Not exact matches
Blueberry Crostata from BetterBaking.Com Test Kitchen Blueberry Crostata from the BetterBaking.Com Test Kitchen World's Best Deep Dish Apple Cake Buttermilk Cinnamon Coffeecake Muffins Greek Scones Classic Buttery Vanilla Cupcakes Tollhouse Cookie
Sticks Van Gogh's Apple Strudel Bundt Cake Sara - Lee Style
Butter Pound Cake Double Apple Old Time Country Apple Pie La Motta Little Italy Big Chocolate Cake Apple Cider Chicken Rainforest Cafe Safari Soup My Favorite Cream
of Leek Soup Pizza Hut Buffet Rotini or Who Cares Pasta X * #!!!! Pizza Hut Style Pizza Dough Bistro Style Zucchini Lasagna Primavera Whole Wheat French Country Bread Brined Deli Style Garlic Dill Pickles New Year's Special Brisket in Red Wine Gravy Twisted Honey Cake Fresh Yeast New Year's Sweet Challah Walnut Cinnamon Pan Style Mandelbrot (Biscotti) Sticky Chewy Cherry Compote (Oven Baked) Rosh Hashanah Baked Apples with Rhubarb, Cranberries and....?
«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.»
1 tablespoon unsalted
butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon
stick Salt and freshly ground black pepper 1
pound butternut squash, large dice 3/4
pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
Vanilla Buttercream: 1
pound (4
sticks) unsalted
butter, softened to room temperature 2
pounds confectioner's sugar pinch
of Kosher or sea salt 2 tablespoons pure vanilla extract 15 - 20 drops liquid green food coloring 5 - 8 tablespoons heavy cream
2 ounces (1/2
stick) unsalted
butter, softened — plus more for greasing pan 3 ounces all purpose flour (this is a little shy
of 3/4 cup) 1/2 cup light brown sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (about 1
pound) blueberries, rinsed and picked through 3 medium peaches (about 1
pound), peeled and sliced about 1/2 inch thick 1/4 cup sugar 3 tablespoons cornstarch 1/8 teaspoon ground nutmeg
4 cups plus 1 tablespoon all - purpose flour 2 tbsp sugar plus 2 tbsp for sprinkling 2 tbsp baking powder 1 tsp vanilla 1/4 tsp lemon zest 2 tsp salt 3/4
pound (3
sticks of butter) cold unsalted
butter, diced 4 large eggs, lightly beaten 1 cup cold heavy cream 2 cups blueberries 1 egg beaten for egg wash
They're fabulous, but they have two
sticks of butter for an 8 serving cake... plus a half
pound of cream cheese, white flour... and a whole
pound of confectioner's sugar!
Cake 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4
pound (1
stick) unsalted
butter (at room temperature) 1 cup granulated sugar 1 teaspoon vanilla extract 2 eggs, separated 1/2 cup whole milk 1/4 teaspoon cream
of tartar
4 lemons at room temperature 1 1/2 Cups sugar 1/4
pound of 1
stick unsalted
butter at room temperature 4 extra large eggs at room temperature 1/8 teaspoon salt 1/2 Cup fresh squeezed lemon juice Zest
of 4 lemons 6 packets
of True Lemon 1 package
of unsweetened pudding (one that requires cooking) I used Dr. Oetker
1/3 cup golden raisins Zest and juice
of 1 orange 2
pounds ripe Fuyu persimmons 1 cup breadcrumbs 1/2 cup sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 4 ounces (1
stick) unsalted
butter, melted 5 sheets phyllo dough, thawed Confectioner's sugar for dusting
Ingredients 1/2
pound (2
sticks) unsalted
butter, softened $ 1/3 cup granulated sugar 1/3 (packed) cup brown sugar Pinch
of salt 1/2 teaspoon vanilla extract 2 cups flour 3/4 cups mini chocolate chips 2 cups mini chocolate chips (melted)
(You'll need only about one tablespoon chopped per quarter -
pound stick of softened
butter unless you like your
butter especially herbaceous.)
1 teaspoon vegetable oil 1
pound chicken breasts, bone - in, skin - on, trimmed
of excess fat and skin salt and pepper 4 tablespoons (1
stick) unsalted
butter 8 ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)
«Pare off some
of the crust
of the manchet - bread, and grate off half as much
of the rest as there is
of the root, which must also be grated: then take half a pint
of fresh cream or new milk, half a
pound of fresh
butter, six new laid eggs (taking out three
of the whites) mash and mingle them well with the cream and
butter: then put in the grated bread and carrot with near half a
pound of sugar, and a little salt, some grated nutmeg and beaten spice; and pour all into a convenient dish or pan,
butter'd, to keep the ingredients from
sticking and burning; set it in a quick oven for about an hour, and so have you a composition for any root - pudding.»
Hi, Ayelet, A
stick of butter is 1/4
pound (or 4 ounces).
Hi Lara, This recipe only uses 1 cup
of butter (2
sticks of butter, a 1/2
pound).
Davis Chocolate produces dark, milk and white chocolate bars; chocolate bars with inclusions such as almond, peanut
butter, and cranberries; raw and powdered cocoa nibs and chocolate and peanut
butter chips for baking; wine
sticks for wine and chocolate pairing; wave
sticks for yogurt, ice cream, cakes, and just plain eating; liquid chocolate; truffles; and chocolate products packaged for others, creating custom orders ranging from as little as 20
pounds to hundreds
of times that amount.
1 lb wide egg noodles, cooked and drained (I used whole wheat) 1 cup (2
sticks)
butter, melted (I used only about 2 - 3 tablespons
of Brummel & Brown) 1
pound cottage cheese (I used reduced fat) 2 cups light sour cream 1 tsp ground cinnamon 1 cup sugar (I used only a tiny bit, a few tablespoons) 2 tsp vanilla extract 6 eggs, beaten 1/2 cup golden raisins 1 8oz can crushed pineapple, drained
How much liquid would be added to a
stick, or
pound of butter for the right consistency?
When you get home from the store, put on a big pot
of water to come to a boil, take out a half
stick of unsalted
butter to warm up, and dry that
pound of halibut cut into four pieces.
1 whole chicken, about 4
pounds 1 large onion, roughly diced 3 cloves fresh garlic, crushed (or pressed) 3 stalks
of celery, chopped 3 large carrots chopped 1 can sweet corn 1 can green beans 2 sprigs fresh rosemary 1 tablespoon fresh thyme 2 bay leaves water salt and pepper chicken stock / broth 1
stick of unsalted
butter about 1/4 cup
of flour 1 cup fresh grated Parmesan cheese (not that dust from the green can) 1 1/2 cups
of bow - tie pasta or cheese tortellini (uncooked) About a cup
of heavy cream Canola oil
1/2
pound (2
sticks) unsalted
butter at room temperature 3/4 cup granulated sugar 1 egg yolk Juice and zest
of 1 lemon plus more zest for decorating Juice and zest
of 1 lime plus more zest for decorating 1-1/2 cups all - purpose flour plus more for dusting 1/2 cup cornstarch 1/2 teaspoon salt
I have lost 100
pounds... that's 10 bags
of 10
pounds of potatoes... that's 400
sticks of butter!!!
I was ripping through
pounds of straight coconut sugar, or eaten with a
stick of butter (yes sometimes a
stick of butter in one hand and a sugar spoon in the other!)
My mission is to make dessert healthy in all aspects — free from the
sticks of butter, void
of the
pounds of sugar, sans the refined ingredients.
My mission is to make dessert healthy in all aspects — free from the
sticks of butter, void
of the
pounds of sugar, sans the refined ingredients.
Pound Cakes 1 cup -LCB- 2
sticks -RCB- unsalted
butter, room temperature, plus more for pan 3 cups all - purpose flour, plus more for pan 3/4 cup low - fat buttermilk finely grated zest
of 2 lemons 1/3 cup fresh lemon juice 1 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 cups sugar 5 large eggs