Sentences with phrase «sticks of butter for»

Those are like pretty small portions, but still... two sticks of butter for 8 people is a lot.

Paula Deen has a recipe for a Monster Cookie that is full of store - bought candies, brown and white sugars, oats, eggs and of course tons of BUTTER and The Pioneer Woman's recipe has white flour, rice crispy cereal AND two and a half sticks of butter for 18 cookies!

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!

You can of course use 1 full teaspoon for each slice, it would be deliciously rich, but I had a fear it would alienate a lot of home cooks to suggest 2 sticks of butter for one French toast casserole.

This crisp is dairy - free, but you can substitute a stick of butter for the vegetable oil if you'd like.

I accidentally used a whole stick of butter for the cake part, but you'd never know if I never said anything.

The recipes I've tried in the past have used at least one stick of butter for a 9X9 pan of brownies.

Not exact matches

Other noticeable discounts in the New York Whole Foods location included a stick of organic unsalted butter selling for $ 4.49, down from $ 5.29 per 16 ounces.

The cookies call for one stick of butter, which is 1/2 cup.

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)

How can any cake not be super with 2.5 sticks of butter!!!! Of course I'll have to have a salad for the meal so I wouldn't fill so guilty about eating 2 pieces of this cakof butter!!!! Of course I'll have to have a salad for the meal so I wouldn't fill so guilty about eating 2 pieces of this cakOf course I'll have to have a salad for the meal so I wouldn't fill so guilty about eating 2 pieces of this cakof this cake.

Use a dairy - free crunchy cookie crumb (my gluten free graham crackers work great), and Earth Balance buttery sticks in place of the butter, gram for gram.

Ingredients (Adapted from Joy of Baking): 1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes

For the Galette: 2 cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted butter, diced 1/4 cup ice water 1 - 2 cups of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half

Two sticks of butter is a lot for 10 grilled shrimp, but that was by design.

On the recipe it calls for 3 sticks of unsalted butter.

Swap in 3/4 cup creamy peanut butter for one stick of the softened butter, and use my Peanut Butter Grbutter for one stick of the softened butter, and use my Peanut Butter Grbutter, and use my Peanut Butter GrButter Granola!

Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).

You could also swap out half of the honey for some sort of nut butter to help the cereal stick together.

Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped

for the frosting: 3 egg whites 150 grams (3/4 cup) sugar 45 grams (3 tablespoons) water 1/2 teaspoon kosher salt 335 grams (3 sticks, 1 1/2 cups) butter, softened scrapings of 2 vanilla beans few drops pink food coloring

I cut the bread into small cubes and spread them on a cookie sheet, sprayed them with olive oil spray and drizzled 1/2 stick of butter over them, then seasoned generously with Nature's Seasonings and garlic powder (for a richer crouton, could also sprinkle with parmesan cheese).

Rather than oil, use a stick of melted butter in your brownies for a richer, better flavor.

< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.

We would mix, knead, proof, form into a French bread loaf, wait for it to rise, bake and then devour with a stick of butter!!!! Such the fine memory!

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.

Hello, On tastykitcken.com the frosting calls for 2 sticks of butter.

So my carmel never «held» together & I'm sure that's due to me adding the other stick of butter after it he sauce had been cooking for and hour and 1/2 already.

For the roasted pears: 3 large firm Bosc pears, peeled, quartered and cored 2 tablespoons butter, cut into small pieces 1/2 cup good quality honey, such as Wildflower, Orange Blossom or even Rosemary Blossom honey 2 large sprigs of rosemary, cut in half 1 cinnamon stick Strips of lemon zest from 1/2 lemon

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

2 sticks (225 g) unsalted butter 3/4 cup (90 g) powdered sugar, sifted, plus more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1 cup (140 g) superfine brown rice flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1 tablespoon (70 g) amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer, combine the butter, powdered sugar, and vanilla seeds.

For all those British bakers out there who don't know what a cup or a stick of butter is, the unit conversions are as follows:

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

FOR THE LIME CURD 2 large eggs 1/2 cup sugar 3 tablespoons fresh lime juice (juice of about 2 limes) 1/4 cup (1/2 stick) unsalted butter 1 1/2 teaspoons grated lime peel

I followed your measurements even though the tag back recipe called for 2 sticks of butter...

Unfortunately, she's gluten - free, lactose - free and soy - free, can't have nuts of any kind, and has to be very careful about where her animal fats & proteins are sourced (they can't have any wheat in their diet either) so we just stick with Earth Balance Soy - free for a butter choice.

If a recipe calls for one stick of butter, which is a half cup, I use 1/3 cup of oil.

3 bananas 1 tin of sweetened condensed milk 2 cups whipping cream 1 package of digestive biscuits or graham crackers1 stick of butter 1 tsp vanilla 1 small bar of chocolate If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely from scratch just for you.

Although I'm usually happy to bake large quantities and share with others, sometimes I just want to make something small — a recipe that doesn't use several sticks of butter or cups of sugar; one that can be made in one bowl and produces just enough for my family of three to enjoy.

I have used basically the same recipe for a year now except everything is increased by half (1 1/2 stick of butter (smart balance for me), 3/4 cup of each sugar etc.).

I * might * try changing the ratio of sugars or butter, as my original, amazingly wonderful, gluten filled old cookie recipe was like 2 sticks of butter and lots o» sugar, but for now this works!

Cut a stick of butter into small squares and chill until the flour / salt mixture has been in the fridge for 30 minutes.

Once you couple that with the 3 sticks of butter, it was just overly heavy for us.

2/3 cup half - and - half + more for brushing, very cold 2 tablespoons honey zest of 1 lime 2 tablespoons granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut into pieces 6 ounces fresh blackberries

And it's a whole lot more satiating than basically anything I ate for breakfast before the age of 18 (then I went to college and discovered the omelet bar at our dining hall) Since it's made with an egg and has nut butter, it's packed with enough satiating fats and fiber to make it stick.

Imagine combining a recipe for brownies with a recipe for chocolate cake (which includes a stick of butter)-- then sprinkling on mini-marshmallows, nuts and chocolate chips — and you'll have a good idea of how good these taste.

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.

If the mixture looks soupy, you can add a few cubes of chilled butter, or stick the whole bowl in the refrigerator for about 15 minutes and then continue beating.

-LSB-...] stick of butter or vegan butter substitute, softened but not melted 1/4 c. granulated (1 for 1) sugar substitute.

I totally get why the grate would create the perfect sizes of butter flecks for pie dough, but I don't get how you can hold even a frozen stick of butter and for it to not get greasy.