I doubled the recipe, used 3/4 cup of honey and 1/4 cup maple syrup,
used a stick of butter and about 2 Tbl coconut oil, used about 1 cup of ground flax seed in place of extra ground oats and double the cinnamon.
Not exact matches
But I'd grown overconfident, so the fact that I'd never in my life
used a pastry blender or a rolling pin didn't stop me from going right ahead and whisking together some flour, sugar, and salt, cutting in two
sticks of butter, adding some water, and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.
I counteracted the dryness by drizzling it with the lemon buttercream frosting (but I
used 1
stick of butter & 8 oz cream cheese).
I keep
sticks of butter in my freezer, so that by the time I
use a box grater to grate the cheese, the
butter is still super cold.»
4 ounces coconut oil (original recipes
uses 1
stick unsalted
butter — I was actually out
of butter (gasp), but loved how this turned out with the coconut oil
It combines peanut
butter, honey, oats and grains, but feel free to
use any kind
of nut, grains, seeds or even dried fruit in the mixture — just
stick to the quantities in the recipe, and you'll get a different kind
of energy bars each and every time.
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.
Using a piece
of paper towel or a pastry brush, lightly brush the pan with melted
butter or oil (or spray with a non
stick vegetable spray.)
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.
Swap in 3/4 cup creamy peanut
butter for one stick of the softened butter, and use my Peanut Butter Gr
butter for one
stick of the softened
butter, and use my Peanut Butter Gr
butter, and
use my Peanut
Butter Gr
Butter 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).
I
used only a half
stick of butter but will try with no
butter next time to be just a bit healthier.
If you're planning to double the recipe but only need enough frosting to do a rose swirl on each cupcake, instead
of doubling the frosting recipe you could change the frosting to be
use 1 and 1/4 cup
butter (2 and 1/2
sticks), 4 - 5 cups powdered sugar, and 3 - 4 tablespoons
of whipping cream.
In general, I would recommend googling the precise conversions, but I tried my best with my rarely
used cups and spoons The American measurements: 1.1
stick / 0.55 cup (roughly 1/2 cup)
butter, 3/8 cup + 1 tbsp (roughly 1/3 cup) sugar, 1 tsp vanilla extract, 1 1/4 cup plain flour, pinch
of salt.
To make regular cornbread or cornbread muffins
using the Homemade Cornbread Mix, add 2 cups
of the mix, 1/2
stick (1/4 cup) melted
butter, 1 cup 1 % milk, 2 beaten eggs and 1/4 cup honey to a large mixing bowl and whisk to combine.
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.
Rather than oil,
use a
stick of melted
butter in your brownies for a richer, better flavor.
Truth be told, the vegan
butter I
used probably wasn't even necessary — I just happened to run out
of nut
butter, and the last bits weren't really
sticking together, so that did the trick.
Maybe they melted the
butter instead
of leaving it soft or they only
used 1
stick (1/2 cup) instead
of 2
sticks (which is 1 cup).
When the bread was ready, I'd pretty much
use up half a
stick of butter on two slices!
Use 2
sticks (1 cup total)
of real
butter at room temperature (soft rather than melted).
I
use 1
stick butter and replaced half
stick with 1/4 cup
of pumpkin purée.
Similar to making the Tomato Base, spray the bottom
of a saucepan with 5 sprays
of low fat cooking spray, add the onion and soften it, stirring often,
using boiled water from a kettle if the onions begin to
stick, then once soft add the
butter beans and the vegetable stock.
I make toffee every year so I'm familiar with this process, but just don't feel confident in this outcome as caramel; I also think it tastes more like evaporated milk than caramel... I
used salted
butter and even added a tad
of sea salt at the end to get a more sea salt taste (which didn't come)... do you think
using 2
sticks of butter would work?
Frosting: 1 cup (2
sticks) unsalted
butter, softened to room temperature 2 cups confectioner's sugar 3/4 cup natural unsweetened cocoa powder 1 cup malted milk powder (I
use Carnation) pinch
of Kosher or sea salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons heavy cream
Make the berry
butters: in separate batches, whip 2
sticks of butter at a time on high
using the whisk attachment.
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.
Question on the amount
of butter used... it just says one
stick, but it looks like you have the smaller
sticks of butter pictured, exactly how much
butter is
used?
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.).
The only changes I made were that I
used earth balance non-dairy original
butter sticks, doubled the recipe,
used 3 1/2 cups ground oats and 1 cup
of a gluten free flour blend.
To the above bowl, add 1
stick of cold
butter (cut into small cubes) and
using your fingers break the
butter and incorporate it into the dough.
Use two or three layers
of aluminum foil to make a mini pan that's about 3 inches long, 1 1/2 inches wide, and 1 1/2 inches tall; you can form this around a
stick of butter!
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.
I baked these accordingly except that I
used 1 less egg and only 3/4
stick of butter (1
stick is about 1/2 cup) technically I
used less
of the wet ingredients but my brad came out really moist inside.
Does «softened
butter» mean leave a
stick of butter out so that it is room temperature when
used in baking?
I guess you don't have to
use a whole
stick if you're thinking healthier, but more
butter means lots
of flavor in the case
of this recipe.
I
used the latter and just had no problem with
sticking; just ran a
butter knife along the edge
of the muffin cups.
1 1/4
sticks of butter (10 tablespoons)(I
use salted) 1 teaspoon freshly - ground cardamom seeds 3 eggs 3/4 cup sugar 1 cup flour Up to 1/2 cup cold water, or as needed to thin batter to the right consistency
Butter an 8» or 9» square pan and (optionally) place a line
of parchment paper in the bottom with ends coming up to later
use as handles to lift the whole baked oatmeal and to prevent
sticking.
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1
stick) unsalted
butter, melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts
of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit
of your choice can be
used as an alternative)
I recommend lightly
buttering or oiling your foil if you
use this method, so that it doesn't
stick to the top layer
of potatoes before they shrink down.
I also
used oil in place
of butter because I had one
stick of butter left that I was planning to
use to make cookies!
For the Cake: 3/4 cup bittersweet chocolate, chopped or chips 1
stick plus 3 Tablespoons
butter 6 eggs 1 1/4 cups superfine sugar 1 teaspoon vanilla extract 1 cup almond flour (meal) 1 teaspoon ground cinnamon (I
used Vietnamese cinnamon) pinch
of ground cloves zest
of 1 clementine (I
used 2 teaspoons granulated orange peel) 4 teaspoons instant espresso powder
The one thing that remains the same with every chicken that I make is that I
use a
stick of pastured
butter!
I also
used a half
stick of butter with a little olive oil and never missed it.
I found it helpful to
use the wrapper from the
stick of butter, which I had already dropped into the bowl I would melt it in over the water on the stove, being concerned concerned about making it too hot in the microwave for the recipe, to smear a large pinch
of butter without making a mess
of my fingers or wasting a paper towel and
butter that would be absorbed (probably
used between 1/2 and 3/4 tbsp, but I did not measure).
When I coat my pans for baked goods, especially mini muffins pans which can be a little finicky, I
use a fool - proof tip to help my muffins release right out
of the pan so they don't
stick without dousing them in oil or
butter.
I also
used only 1/2
stick of butter, and the soup was plenty rich and creamy.