Sentences with phrase «time for butter»

But is now the time for butter lovers to breathe a sigh of relief?

They are very flavorful and they are the chewiest brownies I've ever made, which I guess is due to the long whipping time for the butter (not melted!)

Not exact matches

At the recently opened La Mercerie cafe in New York, chef Marie - Aude Rose sources her butter from Bordier, a cult French producer who kneads his butter, a process that costs four times more than those for other premium varieties.

At the same time, Peanut Butter is solving a problem that none of those prospective customers would or probably could solve for themselves and their employees.

Tom is also a two - time author, including How Clients Buy: A Practical Guide to Business Development for Consulting and Professional Services (2018) and Bread and Butter, a critically - acclaimed book that describes his work at Great Harvest and how he and his team created a nationally recognized corporate learning community and culture of best practices using collaborative networks.

They make it in time for cereal and I spread peanut butter and jelly onto bread, slice apples, pack my computer, finish the permission slip for the Kindergartener's coming field trip.

Between rifles, permits, ammunition, gas (to drive out of the burbs and into hunting territory) tents, camo gear, food / beer for the hunting trip, extra electricity to run the freezer etc, how can all this truly be cheaper than doing what most poor people in the cities do most of the time — fast food and making do with cheap grocery store food like peanut butter sandwiches.

I have in my time made rosary cakes for the Feast of the Holy Rosary and lavender butter for the Assumption, when herbs have traditionally been blessed; my friend Debbie, mother of Annie the Beekeeper, does things like angel hair pasta for St. Michael and All Angels, and «Untidy St. Josephs,» a.k.a. Sloppy Joes, for any feast involving the Most Chaste Spouse.

Silence was obligatory for most of the day, and a series of signs were used to substitute for the ordinary business of life, asking for the butter at table or enquring what the time was.

I wanted to try it for a long time, but I only had a small foodprocessor and I didn't think it would be strong enough to make nut butters.

As I usually only make one lot of nut butter at a time, I've never had much experience with using the machine for 8 hours straight, although I would suspect that it would overheat during that time!

I used the nut butter I made this morning for the first time and have plenty left for lunch tomorrow (and I have a big appetite!)

I'm sure it was just as delicious with peanut butter too, I think adding extra nut butter and cacao would take away any left over banana taste if you wanted to try that next time Thank you for sharing your success with it, it's always so nice to hear!

Hi Cassy, I love making almond butter but for convenience and time sake I use Meridian almond butter for some of my recipes, both are super delicious!

You do have to really leave the magimix running for a long time, about 15minutes as Ella says in her book — I just made the butter and at first it was breadcrumby but eventually went really smooth.

I've just tried almond butter for the first time and its delicious, does it go with your many pancakes, I wasn't sure and I've just made a batch

These cookies look amazing — I've never baked with almond butter before, so I've got some lost time to make up for!

For the Raspberry Buttercream: Using a stand or hand mixer, beat softened butter on high speed until light and fluffy (about 3 minutes) Add powdered swerve, 1/2 a cup at time, until completely incorporated.

Katherine and Sophie go above and beyond the ordinary cupcake call of duty with innovative recipes, including frozen cupcake pops for summer picnics, baby blue and pink «gender reveal» cupcakes for baby showers, and recipes for non-cupcake treats such as their grandmother's Greek butter cookies and their all - time favorite milk shakes.

Just before it aired for the first time, Phoebe hosted a group of eight to eat the meal from the show: Chicken with Goat Cheese and Sun Dried Tomato, Tagliarelle with Truffle Butter, Roasted Parsnips and Carrots, and Red Berry Trifle.

So next time you're baking up a storm, consider swapping in avocado for butter.

Things I adapted include the cooking level and time for the glaze, using butter instead of margarine, and baking in two loaf pans instead of a tube pan, which of course altered the baking time.

Whether you call them Mexican Wedding Cookies, Sandtarts, Nut Butter Balls or Russian Tea Cakes, these buttery cookies rolled in powdered sugar have been a favorite this time of year for many of us.

Add the egg yolks to the butter mixture one at a time, being sure to beat for 30 seconds for each egg yolk.

don't take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color + the point where it burns is often less than a minute.

To save time, if I wan na buy the cashew base should I be buying cashew butter or cashew cream for this?

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.

Just in time for the holiday season, these Gluten Free Butter Pecan Cookies are perfect for gift giving as well as bringing to all of your parties!

I did sub coconut oil for butter, coconut oil is so easy to sub 1:1 and has so many good bits for you Also, I had no maple syrup on hand so just used the same amount in honey although next time will use maple as I love the flavour of maple in muffins and cakes.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Organic whole eggs with Kerrygold organic butter for breakfast 3 to 4 times a week.

for the eggnog cake (you'll need 1.5 times this recipe, to make 5 8 - inch layers and 4 cupcakes): 2 2/3 cup (260 grams) all - purpose flour 1/3 cup (40 grams) cornstarch 3 1/2 teaspoons baking powder 3/4 cup (170 grams) butter, soft 3/4 teaspoon kosher salt 1 1/3 cups (265 grams) sugar 1/4 teaspoon freshly grated nutmeg 6 large egg yolks (110 grams) 2 tablespoons (30 mL) rum or whiskey 1 tablespoon (15 mL) vanilla extract 1 cup (240 mL) milk

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Apple season has finally arrived, which means it's time for apple pie, apple cider, and a better excuse to eat peanut butter out of the jar (using an apple slice as your spoon makes it healthier, right?)

Last night I changed it up for the first time and tried using olive oil in place of the butter.

I just tried this for the first time and had lots of trouble with the cocoa butter.

How these sweet babies came to be: A looooong time ago, I went on a hunt for a grain - free peanut butter cookie recipe.

I had heard for some time about making your own nut butters and how it is better, cheaper and all this, so of course I had to give it a whirl — literally since you make in a food processor.

next time — will add some powdered sugar to peanut butter for a little sweetness.

I've been savoring these healthy peanut butter cookies for a couple of weeks now because I decided they needed to be tested like 6 times.

The 3rd time I used the mixer for chocolate chips cookies, it was fine while it creamed butter and sugar, but when flour was added it jumped around again.

This is a great recipe for Spicy Apple Butter that we have had in our family for years and it is a winner every time.

This time I switched out the butter for about half the amount of coconut oil and the coconut milk for unsweetened almond milk and ended up tasting basically the same!

If I have time in the morning I'll make a quick nut butter and jelly sandwich and cut it up for Boo to have as a snack later when we are out and about.

I just heard of butter tarts for the first time a few months ago and I have them on my list to try soon.

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)

No workout for the day (weekend is my off workout time) so I kept breakfast simple: over well eggs seasoned with Sunny Herb Seasonings and chipotle pepper, fried in Kerrygold butter..

the second time i swirled peanut butter in the top because he's a pb fanatic:) thanks for the great recipe!

Is there every a wrong time for no churn peanut butter ice cream?