Sentences with phrase «shortening for the butter»

If it is essential for some reason I try to substitute half of the shortening for butter, that usually does the trick.

I like it best with butter, milk and eggs but I have at times substituted: 2 cups almond milk with a tbsp of vinegar for the buttermilk Flax Meal with water for the eggs 1/2 C Coconut Oil + 1/2 C Vegetable Shortening for the butter.

Not exact matches

For the fats, I used a mix of Smart Balance, palm shortening and Tbsp or two of mashed sweet potato to make up for the extra moisture in butter (banana or applesauce would work, or omit) for a total of 20For the fats, I used a mix of Smart Balance, palm shortening and Tbsp or two of mashed sweet potato to make up for the extra moisture in butter (banana or applesauce would work, or omit) for a total of 20for the extra moisture in butter (banana or applesauce would work, or omit) for a total of 20for a total of 207g.

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

for the cake 4 tbsp (1/2 stick) unsalted butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated sugar 3 tbsp light brown sugar, packed 3 eggs 1/2 cup buttermilk 1/3 cup grapeseed oil 2 tsp clear vanilla extract 2 cups cake flour 1 1/2 tsp baking powder 3/4 tsp salt 1/4 cup + 2 tbsp white sprinkles, separated

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, shortening, and sugars on medium - high for 2 - 3 minutes.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, shortening, and cream cheese on medium - high for 2 - 3 minutes until smooth and fluffy.

It has some slight differences — it calls for 1 tsp of cinnamon; more flour, but it's for SIFTED flour so it would be about the same amount of the unsifted this calls for; and 3/4 cup of shortening and no butter.

for the frosting 12 tbsp (1 1/2 sticks) unsalted butter, room temperature 1/4 cup + 2 tbsp vegetable shortening 3 oz.

Nutiva Shortening is my favorite butter replacement for baking.

Update 1/13/17: For an improved recipe, replace the 1/2 cup shortening with 3/4 cup softened unsalted butter.

You can use a few different kinds of fats for pie crust, the most popular being butter, shortening (Crisco), or lard.

In a seperate microwave safe bowl, add the shortening to the peanut butter chips, and microwave for 1 minute.

The gingersnaps have shortening instead of (most of the) butter and less flour, but I added more molasses and spices and cut the sugar based on yours, made a double batch (it almost didn't fit in my big mixing bowl and was too deep for my hand - held electric mixer!)

When making pies or flaky pastries, we recommend using coconut oil in its solid state, just as you would for butter or shortening.

Following the review of equipment, he continues with insights about the ingredients, i.e., why use butter, when to use shortening, which cheese works best for which pie?

These are a slight variation from my regular chocolate chip cookies... I subbed some white chocolate for the milk chocolate chips but stuck with my usual ratio of 50 % butter and 50 % shortening.

Will it be ok to use the green one - unsalted shortening (or yellow one - the «butter one» - with salt though) for this pie?

Quick question: can I use the recipe for your Perfect Pie Crust which contains only butter and no shortening?

Not only is it tasty and low - calorie, pumpkin can replace so many bad - for - you fillers (oil, butter, shortening, cream, etc.) Now that pumpkin - everything season is officially upon us, I decided to whip up my Healthy T Pumpkin Coffee Cake for a football road trip.

The extra effort exerted makes up for the extra shortening, butter and corn syrup, right?)

We substituted Kerry gold butter for shortening and honey we substituted Coconut nectar.

I subbed 4 tbs of grass fed butter in place of the shortening, and only got enough batter for 4 cupcakes exactly (which were delicious!).

Let me know how the substitution of the butter for the shortening worked out.

I recently made Elana's Peanut Butter & Jelly cookies and substituted butter for the vegan shortening with great reButter & Jelly cookies and substituted butter for the vegan shortening with great rebutter for the vegan shortening with great results.

For best results when using vegan (dairy free) butter, look for brands like Miyoko's or ones that aren't made out of palm shortening (which besides being environmentally unfriendly, leave for greasy cookieFor best results when using vegan (dairy free) butter, look for brands like Miyoko's or ones that aren't made out of palm shortening (which besides being environmentally unfriendly, leave for greasy cookiefor brands like Miyoko's or ones that aren't made out of palm shortening (which besides being environmentally unfriendly, leave for greasy cookiefor greasy cookies).

For the crust, palm shortening would be a better replacement for buttFor the crust, palm shortening would be a better replacement for buttfor butter.

I had to cook them for slightly longer and I subbed butter for the palm shortening in the frosting.

I thinkyou should... sub butter for the shortening, sub brown sugar for the corn syrup and add chopped walnuts!

Instead of butter, I whipped up a mixture of palm oil shortening (which you can find here) and refined coconut oil for great texture and neutral flavor.

The clone recipe included here for the crust uses a chilled combination of butter and shortening for the perfect mix of flavor and flakiness.

The recipe calls for 1/2 cup butter plus an additional 1/4 cup butter or shortening.

Brookies Ingredients for chocolate chip cookie dough: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1 package French vanilla dry instant pudding mix 2 eggs 1 tbsp.

In addition to the freezing, the perfect blend of butter and shortening ensure for a puffy and beautiful end result.

Alternatively, replace the butter with 1/4 cup Spectrum Organic Shortening + 2 tablespoons Earth Balance Buttery Sticks (for buttery flavor).

If you decide to substitute butter for the shortening, for a nice chewy cookie, I would chill the cookie dough before cooking to help the cookies keep their plump shape and not flatten out on the cookie sheet.

Alternatively, replace the butter with 1/4 cup Spectrum organic shortening + 1/4 cup Earth Balance Buttery Sticks (for buttery flavor).

Place the shortening / butter, egg, coconut sugar, honey, egg and vanilla in the food processor for about 15 seconds or until smooth and fluffy.

ingredients CHRISTMAS HAM: 1 7 - 9 pound smoked boneless ham 1 cup molasses 2 oranges (1 zested, both juiced) 3 tablespoons Dijon mustard (divided) FLAKY BUTTERMILK BISCUITS: nonstick cooking spray 1 sweet potato (peeled, grated) 2 and 1/2 cups all - purpose flour (plus more for dusting) 1 tablespoon baking powder 1 and 1/2 teaspoons Kosher salt 1/2 teaspoon baking soda 1 teaspoon honey 2 tablespoons vegetable shortening 8 tablespoons unsalted butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Koshebutter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon KosheBUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Koshebutter (softened) 6 tablespoons honey 1/2 teaspoon Kosher salt

My preference is Kodiak Cakes whole grain flapjack mix, 1 stick of butter, 4T shortening, 1 1/4 c bittersweet chocolate, then baked at 350 for about 8 minutes.

First, we're starting with real butter (not margarine or shortening) for the most flavor.

I learned that you can substitute coconut oil in most recipes that call for butter or shortening, and that if you use it to replace butter, you may want to add a little extra vanilla extract.

For this reason, I keep all my fats in the freezer (though I tend to stick with all - butter recipe, when shortening is necessary I use Crisco sticks — you cut them in half to fit in the chute.)

Make the buttercream: clean out the bowl you used for the cake batter and beat the butter and vegetable shortening for 3 minutes, or until pale and fluffy.

Cut the butter, margarine, or shortening into the flour (see below for further instructions).

Since Kori is vegan and cookie dough and chocolate sandwich cookies are easily made animal - free by swapping butter for a vegan shortening (we used this kind), these cookies are just as good vegan or not.

Spray your box grater very lightly with nonstick spray for easier clean up and then grate the frozen shortening and frozen vegan butter into the well.

I doubled the amount of coconut sugar to make up for that bitterness (and use half shortening / half butter and added pecans).

Yep, all that vegetable shortening makes for a fat butter creamy frosting.

For shortening i used butter and organic olive oil.