Hi Sylvia,
the recipe uses unsalted butter.
Not exact matches
Great
recipes aside, they won't be great if you
use artificial vanilla, margarine instead of superb, pure,
unsalted butter and chlorinated flour (always
used unbleached).
If you substitute salted
butter for the
unsalted called for; if you
use margarine instead of
butter; if you
use something weird instead of eggs; if you
use an artificial sweetener instead of sugar; if you decide to be healthy and
use whole wheat flour... please don't send me an email to let me know this is an awful
recipe.
Salt must be
used to bring out the flavor and sweetness of these cookies (especially since the
recipe calls for
unsalted butter).
4 ounces coconut oil (original
recipes uses 1 stick
unsalted butter — I was actually out of
butter (gasp), but loved how this turned out with the coconut oil
2 cups all - purpose flour 1 tablespoon pumpkin - pie spice - I didn't have any, so I
used this
recipe to make a substitute 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks)
unsalted butter, room temperature 1 1/4 cups sugar 1 large egg 2 teaspoons vanilla extract 1 cup canned pumpkin puree 1 package (12 ounces) white chocolate chips
Your
recipe needs to state whether to
use salted or
unsalted butter, it does make a difference!
Dairy - free: I
used to make this
recipe with a mixture of
unsalted butter and oil, but over the years I've swapped out the
butter for oil and found that I liked the cake even better.
Otherwise, I followed your
recipe exactly
using 4.5 T.
unsalted butter and only beef stock, no cream.
;) Cocoa - marzipan pound cake slightly adapted from here 1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4 cup (200g / 7 ounces) almond paste — I
used homemade,
recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks)
unsalted butter, at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons
unsalted butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or
use almonds as the original
recipes calls for Preheat the oven to 180 °C / 350 °F.
I followed the
recipe exactly and I'm not a novice baker lol Do you
use salted or
unsalted butter in your icing?
They get rave reviews every time - The main change in the
recipe is
use only 1/2 C sugar and 1 C
unsalted butter.
Ingredients: 2T
unsalted butter at room temperature / 1 T miso — I
used white, her
recipe calls for yellow / 1/4 t sriracha, to taste.
With madeleines I have finally found a
recipe where
using unsalted butter and precisely measuring the salt absolutely matters.
The
recipe turned out perfectly, and I love the oat flour - although one suggestion is to be sure to
use unsalted butter!
The three things I love about this
recipe are, # 1 You get to
use sel gris, french grey sea salt, in a cookie dough with
unsalted butter, # 2 You get to pound the dough with your rolling pin and # 3 You don't have to be neat, oh and one more, Accuracy doesn't count!!!!! I played -LSB-...]
A few changes I made to the original - I
used salted
butter (the
recipe called for
unsalted); I
used 2 % milk (the original called for whole milk).
If you are
using unsalted peanut
butter, I would add an additional 1/4 tsp of salt to the
recipe, on top of the salt that is already listed in the ingredients Happy baking!
And the
recipe calls for
unsalted butter, so please
use that!
for the frosting: 113 grams (8 tablespoons)
unsalted butter, soft pinch of kosher salt 2 ounces bittersweet chocolate, melted and cooled 3 tablespoons caramel sauce (I
used this
recipe) 3 cups powdered sugar, sifted 2 tablespoons heavy cream
Although you can
use salted sweet
butter for this homemade pie crust
recipe, I
use unsalted butter as it allows me to control the salt content so it's more exact.
Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons
unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try
using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I
used less vanilla extract than the original
recipe so it wouldn't compete with the lemon oil.)
Dairy - free: I have successfully made this
recipe dairy - free by
using Earth Balance buttery sticks in place of
unsalted butter (just reduce the salt by half) and non-dairy plain yogurt in place of yogurt.
1 cup packed light - brown sugar 1 cup granulated sugar 2 sticks
unsalted butter, room temperature 2 large eggs, room temperature 1 teaspoon pure vanilla extract 2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 2 cups old - fashioned rolled oats 1 1/2 cups finely grated carrots, (about 3 large carrots - I chopped and
used a mini processor) 1 cup raisins (I
used 1/2 golden raisins and 1/2 currants) Cream cheese filling (
recipe below)
Candida Diet, Sugar - Free Ice Cream (gluten - free, candida - diet)(altered from a
recipe found at Healing Naturally by Bee) 12 eggs 1 1/2 c. coconut oil 1 1/2 sticks
unsalted butter 1 t. vanilla extract stevia, to taste 1 T. raw cacao powder, optional for layered ice cream (or
use 3 T. to make the whole batch chocolate flavored)
Although I have heard about toffee separating, I didn't know what the big deal was until I
used unsalted butter in my
recipe without adding any salt.
* 3 1/2 pounds (about 10 cups, diced) mixed winter squash / root vegetables (I
used a combination of butternut squash, carrots, turnips and parsnips), peeled and diced * 3 tablespoons olive oil * course salt * 2 tablespoons
unsalted butter, preferably organic * 3 tablespoons maple syrup generous pinch of red pepper flakes or cayenne pepper * 5 cardamom seeds / pods (the original
recipe calls for 1/8 tsp.
2 pounds head - on large shrimp (or one pound headless 21 / 25 shrimp; 10 shrimp per person) 2 tablespoons Creole or Cajun seasoning (see
recipe below) 1 pound
unsalted butter, divided 1 cup finely chopped yellow onion (about 1/2 medium onion) 6 cloves garlic, peeled and minced (about 2 tablespoons) 1/2 cup finely chopped celery (about one rib) 1/4 cup minced fresh parsley 1 tablespoon ground cayenne chile 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 2 teaspoons coarse kosher salt 1 tablespoon freshly cracked black pepper (
use a large grind) 2 tablespoons Worcestershire sauce 2 teaspoons hot sauce 2 teaspoons fresh lemon juice Lemon wedges, for serving Crusty bread, for serving 4 green onions, chopped, for garnish
I
used salted
butter in this
recipe, but if you only have
unsalted sweet
butter, add a generous pinch of salt to the cookie dough.
Use unsalted butter + the salt called for in the
recipe.
2 tsp flour 2 tsp
unsalted butter 6 fl oz (3/4 cup) low sodium or homemade chicken broth 2 tsp applesauce (
use our
recipe above) 6 oz (3/4 cup) sweet potatoes (cooked) pinch ground ginger (optional) pinch ground cinnamon (optional) 4 fl oz (1/2 cup) milk (
use breast milk or formula if you prefer)
1 plaice fillet, skinned 2 tomatoes, skinned, seeded and chopped (if your baby is sensitive to tomatoes, you may wish to
use this
recipe later in your baby's first year) 1/2 tsp
unsalted butter 4 fl oz (1/2 cup) milk (you can
use breast milk or formula) 1 bay leaf 1 potato
The
use of
unsalted butter and low - sodium broth make this
recipe perfect for those watching their salt intake.
But I detest coconut and coconut is a big part of your Fatbombs book — my question is where you have coconut
butter in
recipes, can I
use ghee or
unsalted butter instead??
In the original
recipe, it is suggested that you
use unsalted grassfed
butter.
unsalted butter cut into small cubes (You can try a vegan version of this
recipe using olive - oil based «
butter» such as Smart Balance.