I am making them today
using unsalted butter as an experiment and I thought I'd leave a very appreciative post in the meantime.
I am making them today
using unsalted butter as an experiment and I thought I'd leave a very appreciative post in the meantime.
Although you can use salted sweet butter for this homemade pie crust recipe,
I use unsalted butter as it allows me to control the salt content so it's more exact.
I used unsalted butter as called for.
Not exact matches
Using the same sauté pan
as for the onions, melt two tablespoons of pork fat (or
unsalted butter) over medium high heat; add flour and cook, stirring constantly, to a blonde roux.
7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size
as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons
unsalted butter pinch of salt (or
use salted
butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons
unsalted butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or
use almonds
as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
As always try to
use a good quality
unsalted butter, and
use extracts that are labeled «pure».
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)
3 Tbs
unsalted butter 2/3 cup packed brown sugar 2 cups half and half (I just couldn't bring myself to
use heavy cream when I knew I would eat a ton of this ice cream) 4 large egg yolks pinch of kosher salt 2 tsp vanilla extract 1 1/2 cups whole milk 1/2 cup mini-chocolate chips — I
used regular chips and a lot less (
as you can tell from the pics) but next time I will definitely
use more
For the
butter layer it's best to
use a high fat
unsalted butter (
butter with 83 % butterfat content)
as it makes a flakier croissant with a more pronounced
butter flavor.
Two things I altered - I
used wheat flour rather than rye - none on hand, and salted sweet cream
butter as again - no
unsalted butter on hand.
I
used unsalted butter and nuts and I did not find the salt overwhelming
as other reviewers did.
1/2 c almond meal 3/4 c gluten - free flour blend 1/4 c sweet rice flour (white rice will work
as well) 1/4 c cornstarch 1/4 tsp sea salt 1/2 tsp xanthan gum 1 1/2 sticks (3/4 cup)
unsalted butter, softened 1 cup plus 2 tablespoons organic white sugar 1 large egg 1 1/2 tablespoons freshly grated lemon zest (
use a microplane for this)
1 teaspoon vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick)
unsalted butter 8 ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade,
use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched
as described here)
Ingredients 175 grams caster sugar 225 grams white self - raising flour 100 grams
unsalted butter (I always
use lightly salted actually) 3 tablespoons fresh milk (I
used fully skimmed
as that's what we buy) 2 large fresh eggs 3 medium sized, very ripe bananas A few drops vanilla essence
I
used unsalted butter so I can control the content of salt I need for the caramel, but if you only have salted you can probably
use that
as well.
ingredients ROASTED RACK OF PORK: 2 tablespoons ground coriander (toasted) 2 tablespoons ground cumin (toasted) 2 tablespoons Kosher salt 1 teaspoon freshly ground black pepper 5 pounds rack of pork (center cut, rack of bones removed to
use as a roasting rack) 2 tablespoons olive oil CHERRY BOURBON SAUCE: 1 cup bourbon 1 orange (juiced, 2 peels reserved) 1/4 cup red wine vinegar 2 tablespoons granulated sugar 3 cups fresh cherries (pitted) 1 tablespoon
unsalted butter Kosher salt and freshly ground black pepper
5 1/3 cups bread flour, divided, plus more for surface (Kindred
uses King Arthur) 1 cup heavy cream 1/3 cup mild honey (such
as wildflower or alfalfa) 3 tablespoons nonfat dry milk powder (such
as Alba) 2 tablespoons active dry yeast (from about 3 envelopes) 3 large eggs 4 tablespoons (1/2 stick)
unsalted butter, cut into pieces, at room temperature Nonstick vegetable oil spray Flaky sea salt (optional, but shouldn't be)
Unsalted grass - fed
butter may be
used as a substitute if you can tolerate dairy.
I also
used salted
butter as I didn't have any
unsalted butter on hand..
I
use salted sweet cream
butter, but you can
use unsalted just
as well.
125g of
unsalted butter or margarine 125g of caster sugar 1/2 teaspoon vanilla essence 2 large eggs 125g of self raising flour sifted 2 tablespoon of milk Food Colouring — I
use sugarFlair Paste colours
as they give a richer colour without any bitter taste
unsalted butter cut into small cubes (You can try a vegan version of this recipe
using olive - oil based «
butter» such
as Smart Balance.