Just recently, I began to make cultured and
salted butter for the restaurant and the market.
-- I substituted: vanilla extract for almond extract,
salted butter for unsalted butter, whole cranberries for chopped cranberries (which produced more of a tea cake than a sort of pudding).
And
salted butter for the crust, are you sure??
So go forth and try buying
salted butter for a change.
You should use
salted butter for this step; if you only have unsalted, then add a pinch of salt to the butter.
I used frozen wild blueberries and added five minutes to the baking time, plus used
salted butter for the coconut oil.
While squash is cooking in microwave, sauté the onion and garlic in 1 tablespoon Cabot
Salted Butter for 5 minutes over medium - high heat in a large skillet.
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.
Not exact matches
The Peanut
Butter bar,
for example, contains only five ingredients: dates, egg whites, peanuts, peanut oil, and sea
salt.
From 2007 - 2017, the inflation rate
for all - purpose flour is 44 %; white rice +31 %; sugar +21 %; pasta +45 %; wheat bread +16 %;
salted butter +10 %; red delicious apples +15 %; seedless grapes +28 %; dried beans +45 %; sliced bacon +58 %; and the list goes on and on.
There is also an amazing recipe
for Asian sautéed broccoli with a delicious creamy nutty sauce, plus some really indulgent sweets too — the
salted caramel blondies couldn't be easier to make and the peanut
butter cookie sandwiches are absolute heaven!
Luckily
for us, it's not that hard to get your hands on some amazing shea
butter and sea
salt these days!
2 tablespoons
butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour
for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon
salt Vegetable oil
for frying
1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon
salt 6 tablespoons almond
butter 5 tablespoons pistachio
butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar —
for dusting
Pastry and Assembly: 2 cups flour Pinch of
salt 1/2 teaspoon baking powder 1 tablespoon
butter 1 egg, beaten slightly Water Vegetable oil
for deep - frying
Melt the
butter in a large non-stick pan and add the apples; stir over medium heat
for 2 minutes, then add the brandy, nutmeg, cinnamon,
salt, cornstarch mix, and brown sugar.
Uncover, add the
butter, sugar and a big pinch or two of
salt and continue cooking
for 30 minutes, stirring often.
1 onion, chopped 1/2 cup
butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley)
salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more
for a thinner soup)
I roasted chopped mixed nuts with a little maple syrup and flaky sea
salt, folded some into the brownie batter
for added texture and flavour and then blended the rest into a sweet, salty nut
butter to spread on top.
1 stick unsalted
butter, plus extra
for the pan 1 10 - ounce bag marshmallows heaping 1/4 teaspoon coarse sea
salt 6 cups rice krispies cereal
In a medium bowl whisk together flour, baking powder and
salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla and melted
butter, pour into prepared pan and bake
for approximately 40 - 45 minutes.
7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed milk, look
for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted
butter pinch of
salt (or use
salted butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
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)
For the «crumble» I used a tasty combination of oats, dates, pecans, almond
butter, honey, cinnamon, and
salt, bringing in some healthy fats and more natural sweetness.
I forgot to buy a lemon so pretty much all I did was sprinkle the fish with
salt, dredge it in flour mixed with
salt and pepper pan fry it in 1 - 2 TBS
butter (
for two fillets).
These flourless
butter chocolate chip oatmeal cookies just kicked my nutella - stuffed
salted chocolate chip cookies out of the running
for favorite cookies around the block.
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS
For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pie
For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon
salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more
for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pie
for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted
butter, cold and cut into 1/2 - inch pieces
Ingredients
for Crunchy Chocolate Chip Cookies: Flour Mix (White Rice Flour, Buckwheat Flour, Millet Flour), Chocolate Chips (Evaporated Cane Juice, Chocolate Liquor, Non-Dairy Cocoa
Butter), Palm Oil, Evaporated Cane Juice, Brown Pure Cane Sugar, Natural Flavor,
Salt, Vanilla, Sodium Acid Pyrophosphate, Baking Soda, Xanthan Gum, Rosemary Extract.
In the bowl of a stand mixer fitted with paddle attachment, cream
butter, sugar, and
salt for 1 - 2 minutes, until fluffy.
For crust 2-3/4 cups all - purpose flour plus more for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice wa
For crust 2-3/4 cups all - purpose flour plus more
for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice wa
for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher
salt 2-1/4 sticks (18 tablespoons), cold unsalted
butter, cubed 4 to 6 tablespoons ice water
Salt must be used to bring out the flavor and sweetness of these cookies (especially since the recipe calls
for unsalted
butter).
For the Graham Cracker Crust: 6 tablespoons unsalted
butter 13 1/2 graham crackers (1 1/2 sleeves) 1 tablespoon white granulated sugar 1/4 teaspoon
salt
Ingredients
for Crunchy Double Chocolate Cookies: Flour Mix (White Rice Flour, Buckwheat Flour, Millet Flour), Chocolate Chips (Evaporated Cane Juice, Chocolate Liquor, Non-Dairy Cocoa
Butter), Palm Oil, Brown Pure Cane Sugar, Evaporated Cane Juice, Natural Process Cocoa Powder, Natural Flavors, Vanilla,
Salt, Baking Soda, Sodium Acid Pyrophosphate, Xanthan Gum, Rosemary Extract.
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more
for on top] 2 tbsp • heavy cream 1 tbsp •
butter [
for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste •
salt and pepper
for the cake: 3 overripe bananas, mashed 3/4 cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher
salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted
butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
I made these last night with the following variations — tamari subbed
for soy sauce, almond
butter instead of peanut (I don't like peanuts or their
butter), and I added italian seasoning, garlic
salt, and oregano to taste.
Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted
for the
butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon
salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves
Here's my revamp: 2 tbsp unsalted
butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher
salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary,
for garnish Preheat oven to 400 ° with rack near top.
Garlic Parmesan Bubble Buns Ingredients Dough: 4 cups carbalose flour (a special high - fiber, low carb flour) 2/3 cup vital wheat gluten 1 tsp
salt 1 cup whole milk, lukewarm (about 110F) 1 cup water, lukewarm (abut 110F) 2 packages rapid rise yeast 2 large eggs, lightly beaten Coating: 6 tbsp
butter, melted 3 cloves garlic, minced 2 tbsp dried parsley flakes 1/2 cup grated Parmesan cheese Directions Preheat oven to 200F
for 10 minutes and then turn oven off.
1 cup whole wheat flour 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp
salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps
butter, melted vegetable oil or
butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
For the tart dough: 1 1/2 cups flour 2 tablespoons sugar pinch
salt 1/2 cup unsalted
butter, cold and cut into pieces 1 large egg
French Toast:
butter,
for greasing the pan 4 large eggs, room temperature 1 1/2 cups whole milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea
salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberries
Dough: in a mixer bowl with a kneading attachment, put flour, yeast,
butter, sugar, eggs, cheese, vanilla and
salt and knead
for 10 - 12 minutes until you get a slightly sticky dough.
for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons
butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of
salt
If you don't have a chocolate factory waiting
for you there, it's okay, since this creative recipe uses only a mini cupcake tin and simple ingredients such as almond
butter, maple syrup, raw honey, coconut oil, vanilla, and sea
salt — and that's it!
The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat
for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way,
salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T
butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat
for 3 — 4 minutes per side, halibut at lower heat
for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.
For short crust pastry: 150 grams all - purpose flour 100 grams cold
butter, cut into cubes 40 grams icing sugar Pinch of
salt 1 tsp.
Ingredients 2 cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra
for sprinkling 1 tablespoon baking powder 1/2 teaspoon
salt 6 tablespoons (85 grams) cold unsalted
butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy cream
I have two personal fav's, first the brown
butter, Nutella stuffed chocolate chip cookies sprinkled with sea
salt (TO DIE
FOR).
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted
butter, plus more
for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon
salt 1/3 cup dried cranberries