Sparingly butter one side of the bread slices,
then place them butter side down on a pre-heated medium flattop / griddle.
Not exact matches
Then make the banana cream layer by simply
placing the bananas and almond
butter in the processor and blending until smooth.
Drizzle peanut
butter evenly over frozen yogurt coated bananas
then place on the baking sheet to freeze once last time.
Gather the edges of the chicken around the
butter,
then wrap it in the clingfilm and
place in the freezer for 45 minutes.
In a medium size bowl
place butter and sugars
then beat until light, creamy and well combined.
Frost the bottom of one cookie with the marshmallow frosting
then place the second peanut
butter cookie on top.
Place about 1/3 cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or
butter to keep sugar from sticking),
then close the iron and cook according to your iron's directions.
Let the apple
butter cool,
then place it in your blender for a second puree.
Place on a baking sheet, top with a second
buttered layer of filo,
then repeat with another two filo sheets, brushing as you go, to make a stack of four layers.
Use 1/8 cup of cinnamon sugar,
place at the bottom of the pan,
then rotate the pan around so that the cinnamon sugar sticks to where the
butter is.
-- For the cookie dough, beat together
butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and
then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and
then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes,
placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!
I used applesauce in
place of
butter to ensure these could be dairy free so my dad could eat them, but if dairy isn't a concern for you
then feel free to switch out the applesauce for an equal amount of melted
butter.
1) Sift self - raising flour into a large mixing bowl 2) Cut the
butter into small cubes and mix it with the flour, using two knives to mix the
butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7)
Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh c
Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture,
then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh c
place a couple of slices of ham and cheese on top,
then top with more cream cheese mixture and finally sprinkle with fresh chives
Place two sticks of salted
butter in a small pot and
then roll your orange and limes.
1) Put flour, salt, sugar and melted
butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and
place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized,
then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and
then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
Meanwhile,
place the
butter in a heavy bottomed pot over medium heat till it starts to simmer,
then add the sage and cook until the sage is very fragrant and crisp.
Using oven mitts to handle it, very carefully
place the
butter into the cast - iron skillet (or the baking dish if not using cast iron), and
then slide it into your preheated oven until the
butter is melted and bubbly, 5 minutes or so.
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.
Cube the
butter,
then place into a bain marie, with the chocolate.
Place potatoes in medium - sized bowl
then add Truvia, eggs, evaporated milk,
butter, vanilla extract and salt.
If buttercream is too runny, the
butter was possibly too soft —
place into the refrigerator for about 15 minutes,
then beat again.
Gently saute» apples in
butter, topped with cardamom, cinnamon, nutmeg, and a touch of maple syrup,
then place them on top of the crepes.
The steak is quickly BBQ'd (or you can use a grill pan, if you like),
then left to rest with a dollop of Parmesan
butter placed to melt on top.
I take canning jars,
place them in boiling water, take them out,
place a funnel over the jar, ladle the hot apple
butter into funnels until to fill the jars (leaving 1/4 - 1/2 inch gap),
place canning lids on the jars (making sure the rim of the jar is clean and no apple
butter has gotten on it which will prevent it from sealing) and
then tighten the bands over it.
Add 1/4 cup baby spinach leaves,
then place 1 piece of gouda on top, and
place the remaining slice of bread on top (spinach pesto side down,
butter side up).
Heat a frying pan to medium - hot, smear a little
butter into the pan with a paper towel,
then once hot,
place four scones in the pan and fry about 3 - 4 minutes each side, until golden brown.
Place a stick of
butter in a saucepan over medium - low heat, and
then babysit it.
Fill each muffin cup half full with batter and
then place two small dollops of almond
butter on top and
then top with more batter.
Crumble 4 Tablespoons worth of the
butter into the flour mixture by
placing portions of the
butter in between your fingers and thumb,
then move your thumb across your fingers.
Then remove the lid from your coconut
butter, and
place it in the oven until soft.
Place the melted
butter in a medium sized bowl and coat each piece of salmon with the
butter,
then dredge in the parmesan pecan mixture.
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted
butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula,
then season lightly with sea salt 7) Bake for 15 minutes,
then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes,
then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and
place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.
Place each biscuit into the prepared skillet, right side down, and
then flip right side up to coat both sides with
butter.
The mixture will be a little crumbly (unless your
butter was tooooo soft like me
then it might be a little too soft so about 5 minutes in the fridge will fix that) dump the dough onto the counter, bring it together, and
place half in the fridge while you roll out the other half.
Brush the top of the potatoes with melted
butter,
then place under the broiler 2 - 3 minutes until browned.
Then, in a heatproof bowl,
placed over a saucepan of simmering water, melt the chocolate and shortening (or
butter).
Directions:
Place potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat l
Place potatoes in a shallow baking dish, lightly oiled or
buttered / Mix melted
butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture /
Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or
place in a clean, ovenproof dish and reheat l
place in a clean, ovenproof dish and reheat later.
Place biscuits around the edges of a
buttered 9 1/2 ″ to 10 ″ cast iron skillet,
then add others in the middle.
I have some raw sprouted pumpkin seed
butter in the fridge that would be perfect for making these, however I don't do well with rolled grains as I prefer being able to soak my grains first and
then make them into homemade flours in my ever - so - well - used Vita - mix — what could I used in
place of the rolled oats in this recipe (it sounds way to lovely to pass up making so I'm hoping you have a suggestion!)?
Place 1 tablespoon of filling in the bottom right corner of the phyllo and
then begin to gently roll up like a football, brushing with
butter between each roll.
That nut
butter looks mighty dreamy < 3 unfortunately I STILL don't have a food processor — moving in to the new
place was expensive enough for now... but I'll invest in one some day and
then make this!
Place the dough into the
buttered loaf pan top side down and
then flip it over.
Working with 1 at a time, dip balls into melted
butter,
then roll in cinnamon sugar and
place in pie plate.
Melt
butter into mixture,
then pour into medium bowl and set aside for 30 minutes to cool (or
place bowl in a bed of ice to speed cooling)
Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in
place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao
butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew
butter,
then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!
Then separate the cookie dough yogurt mixture amongst the 4 popsicle molds,
placing it on top of the nut
butter.
it requires
placing pie crust over the apple,
then pouring a wet mixture of water,
butter n spices over it
then baking.
I plan to make a peanut - free version of this sometime this season for those of you who can't have peanut
butter for allergy reasons, but if you like, you can use almond or cashew
butter in
place of the peanut
butter for a peanut - free option until
then.
I love slathering the hot, golden brown toast with
butter, sprinkling on the cinnamon sugar, and
then placing it under the oven's broiler, impatiently waiting for the sugar to melt and bubble.
You could gently melt the strawberry truffles back down (I would
place them in a bowl and
place that bowl in another bowl of warm water, making sure to not get the truffles wet) and
then stir in some more coconut
butter to firm them up.