Make a cheese sauce by melting a half cup of grated cheddar or Colby - Jack cheese, a half cup of whole milk and 2
teaspoons of butter in a pot.
In fact, there are only three
teaspoons of butter in this airy and light textured panettone.
Cook the eggs: Heat the remaining 1
teaspoon of butter in the skillet.
Warm the tortillas: Heat 1/2
teaspoon of the butter in a large skillet over medium heat.
Place about 1
teaspoon of butter in the center.
Make the jus: Heat 1
teaspoon of the butter in a small saucepan over medium - high heat until it bubbles.
4 Melt 1
teaspoon of the butter in a large frying pan or griddle over medium heat.
Not exact matches
In a pinch, you can make spicy peanut
butter by adding 1/2
teaspoon cayenne powder (or more to taste) to 3/4 cup
of peanut
butter and mixing it well.
10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50 mix is wonderful) 1/2 cube
of unsalted
butter 2 tablespoons Applejack brandy 1
teaspoon nutmeg 1 1/3
teaspoons cinnamon Pinch
of salt 2
teaspoons cornstarch dissolved
in 1/4 cup
of apple juice 1 cup brown sugar
I used coconut oil instead
of vegan
butter in the base, added an extra
teaspoon of vanilla and half a
teaspoon of chia seeds to the filling, and chopped walnuts plus seeds to the topping.
Heat 2
teaspoons of oil or
butter in a skillet or frying pan over medium heat.
I added half the pasta, 1/2 the sausage to the
butter mixture
in the pan, cooked another minute, then plated and sprinkled with a
teaspoon of Parmesan cheese.
ingredients: 1 sheet all -
butter puff pastry, thawed overnight
in the fridge 4 - 6 pieces
of very ripe stone fruit,
of your choice, sliced thinly 1 egg beaten with 1
teaspoon water 3 tablespoons
of sugar 2 tablespoons chopped pistachios crème fraîche or vanilla ice cream or sour cream, for serving
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4
teaspoon kosher salt 16 tablespoons
butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch
of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2
teaspoons sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt
in a large bowl.
1 medium - size spaghetti squash, cut
in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted
Butter 1 1/2 cups chopped broccoli 1/2
teaspoon dried dill 1/4
teaspoon salt Pinch
of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)
3 cups soaked cashews (soaked for 3 hours
in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2
teaspoon packed lime zest 3/4 cup agave or maple syrup 1
teaspoon vanilla A pinch or two
of salt 3 tablespoons lecithin 3/4 cup coconut oil or coconut
butter
Heat 1 tablespoon
of butter in a pan, add 1
teaspoon minced garlic — saute garlic for a few minutes.
ingredients: 3 1/2 pounds ground sirloin (I use the lowest
in fat) 5 tablespoons unsalted
butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2
teaspoons ground cumin 1/2
teaspoon ground, black pepper pinch
of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
Stir
in the remaining 2 tablespoons
of butter (and more if you want to make this dahl a little richer), lemon juice, garam masala and salt (I usually add at least 1
teaspoon of sea salt).
Create a well
in the center
of the dry ingredients and add the
butter, egg white and 2
teaspoons of fresh lemon juice, mixing to combine after each addition.
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).
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
3 - 4 cups water 1/2
teaspoon minced ginger (or 1 inch cube
of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced
in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut
butter or peanut - free substitute (as suggested above) 1
teaspoon soy sauce Wedge
of lemon for garnish
1) 330g
of pizza bread flour (the kind that already come with yeast
in it) 2) 320 ml
of warm water 3) 1
teaspoon of table salt 4) 1/3
teaspoon of sugar 5) 20g
of melted
butter 6) 1 small onion 7) 1 clove
of garlic
In a small sauce pan, combine 1/4 cup each
of butter, sugar, brown sugar and half & half, along with 1/2
teaspoon of cinnamon.
In a small bowl, combine 4 1/2
teaspoons of cold, unsalted
butter that is cut into pieces, 1/4 cup all - purpose flour, 2 tablespoons
of brown sugar, 3/4
teaspoon of cinnamon, a pinch
of salt and 1/3 cup
of finely chopped pecans or walnuts.
2 -
In a medium griddle pan or sauté pan, add the 1
teaspoon of butter over medium - high heat.
If you do not want to temper then simply melt the full one pound (454 grams)
of semi sweet chocolate with 1
teaspoon of shortening, a flavorless oil, or
butter in a heatproof bowl placed over a saucepan
of simmering water.
1 cup
of raw cashews, soaked overnight
in fresh, purified water 1/4 cup coconut
butter (not oil) or maple syrup 1/4 cup
of lemon juice 1
teaspoon of coconut oil, melted 1
teaspoon of vanilla extract Pinch
of pink Himalayan salt Topping: Shredded coconut flakes
Spoon
in two
teaspoons of smooth peanut
butter, fastening the lid on securely.
11 tablespoons unsalted
butter 1 1/4 cups white granulated sugar 3/4 cup cocoa powder 1
teaspoon vanilla extract hefty pinch
of salt 2 large eggs 1/3 cup unbleached all purpose flour heaping cup
of garbage mix -
ins (I used 4 nutty bars that I sliced.
In a small dish, combine the melted
butter, minced garlic and 1/8
teaspoon of the rubbed sage.
Puree the almond
butter, garlic, lime juice, tamari, honey, sesame oil, 1
teaspoon salt, and 1/4 cup water
in the bowl
of a small food processor.
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.
1/3 cup almond flour 1 banana 1/8 cup almond
butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2
teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1
teaspoon pure vanilla extract coconut oil — use for frying
in skillet and instead
of butter to serve raw honey — instead
of syrup raw pecans — shelled
If you want to use coconut puree as a creamer you need to put the brewed coffee plus a
teaspoon of coconut puree / coconut
butter per 8 ounces
of coffee
in a high speed blender and process for about 30 seconds to emulsify the coconut
butter.
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest
of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour pinch
of salt 5 egg whites 100g unsalted
butter, melted and cooled 1
teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting
In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.
1/2 cup unsalted
butter 2 large sprigs
of rosemary, cut
in half 1 1/3 cups powdered sugar, sifted 1/2 cup almond flour or finely ground blanched almonds 1/3 cup finely ground corn flour 1/4
teaspoon salt 4 large egg whites
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted
butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2
teaspoon ground cinnamon 1/4
teaspoon ground cloves 1/4
teaspoon ground ginger 1/4
teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted
butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch
of salt Combine all ingredients except chocolate and demerara sugar
in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
Jam buns from Donna Hay magazine 2
teaspoons active dry yeast 5 tablespoons caster sugar 3/4 cup (180 ml) lukewarm whole milk 2 1/3 cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g) unsalted
butter, melted 1 egg yolk 1/3 cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream icing sugar, for dusting (optional) Place the yeast, 2
teaspoons of the sugar and the milk
in a large bowl and mix to combine.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted
butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2
teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4
teaspoons baking powder generous pinch
of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2
teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean)
in a saucepan over low heat and cook until just comes to a boil.
In a mixing bowl, add in 2 tablespoons of quick or rolled oats, 2 tablespoons of all - purpose flour, 1 tablespoon of dark brown sugar, 1 tablespoon of melted unsalted butter, and ⅛ teaspoon of ground cinnamo
In a mixing bowl, add
in 2 tablespoons of quick or rolled oats, 2 tablespoons of all - purpose flour, 1 tablespoon of dark brown sugar, 1 tablespoon of melted unsalted butter, and ⅛ teaspoon of ground cinnamo
in 2 tablespoons
of quick or rolled oats, 2 tablespoons
of all - purpose flour, 1 tablespoon
of dark brown sugar, 1 tablespoon
of melted unsalted
butter, and ⅛
teaspoon of ground cinnamon.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly
in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons
of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix
in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon
in an inch or so
of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1
teaspoon salt & 1/2
teaspoon pepper / Measure 6 oz.
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted
butter, softened 1 cup (175g) brown sugar, packed 1/4
teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2
teaspoon ground cinnamon 1/4
teaspoon ground ginger pinch
of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat
butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.
Chock - full
of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1
teaspoon baking soda 1/2
teaspoon salt 1/2 cup (113g / 1 stick) unsalted
butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1
teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack
in the middle
of the oven and preheat to 180 °C / 350 °F.
1 cup all - purpose flour 1/4 cup nuts 1/2
teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided
in half 6 tablespoons unsalted
butter, cut
in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons
of milk (if needed) Brown sugar, to taste
Heat a good knob
of butter with a
teaspoon of sunflower oil
in a frying pan.
Bill's cherry tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted
butter, melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch
of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2
teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F;
butter a 24 cm (9 1/2
in) round loose - bottomed tart pan *.
What's
in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch
of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond
butter 1
teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle
of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
1 1/2 cups sugar 1/4 cup gluten - free flour blend
of choice 1
teaspoon cinnamon 6 cups chopped fresh rhubarb (7 to 8 stalks cut into 1/2 - inch pieces) 1 pound fresh strawberries, stemmed, cored and sliced
in half 1
teaspoon lemon juice 2 tablespoons unsalted
butter or dairy - free alternative, melted 2 pie crusts, one partially baked