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Entries from Talk tagged with 'butter'
Almond Butter-- what to do?
I have a jar of delicious organic almond butter hangin' around.
What should I do with it?
I'm mostly on the look out for
low-fat recipes that don't use much in the way of eggs and dairy,
or recipes in which you can easily make substitutions (because
not only are eggs and milk a little expensive for a poor college student
but also because I'm lactose intolerant and dieting). I know
that I could substitute it in for some other nut butter, but I figured
Serious Eaters out there might know some recipes whose flavors
play well with almond. :)
Butter Flavored Shortening
I have a recipe for molasses cookies that calls for 3 cups of butter-flavored shortening. I don't want to use that (actually, I don't have any; I never buy the stuff). Can I substitute 24 ounces of room-temperature unsalted butter? I hate to waste my recent gift of molasses in a runny, burnt cookie. Thanks for the advice.
Butter Substitutes
I am looking for an alternative to butter. I don't use it often but when I do I would like to use one of the healthier versions that are all over the shelves these days. The one I am thinking about is SmartButter. Any thoughts on this product or any other suggestions? It is mostly for toast or pasta.
Butter is best ____.
Butter that versatile creamy, delicious fat that we all love so much. What is your absolute favourite way to consume it?
I can't get enough of buttered crackers. Triscuits or saltines are the best. Smear 'em with a bit of room temperature salted butter. Enjoy. Pure guilty pleasure.
Also, when I worked at a patisserie there were these enormous 20something pound cubes of creamy unsalted butter in the walk-in. For breakfast we would take the fresh out of the oven baguettes, chisel some butter onto them... bliss.
Recently, I acquired a taste for _____
Acquired taste...an appreciation for a food or beverage that is unlikely to be enjoyed by a pesron who has not had substantial exposure to it. Believe it or not, for me that food is butter! Growing-up, butter (or even margarine) was never on the table except for holiday dinners. Even for toast, we just used grape jelly. In the past few years, I have discovered how that spread of butter makes foods taste sooo much better---especially warm breads.
What food or beverage have you acquired a taste for? Cuisine? Spice or herb? Entire food group like vegetables? Why or how did it you decide to keep sampling the taste?
Cranberry Butter recipe needed
Years ago I had a recipe for making (canning) Cranberry Butter. This is not the stuff made with butter...but a fruit spread. It was made with cranberries and apple juice...i cant find the recipe anywhere...anyone???
Special garlic butter recipe wanted!
I would LOVE to make the garlic butter served at Lebonese restaurants. It seems to be just raw garlic, maybe with just a hint of oil? It is really silky and smooth with the texture of soft, whipped butter. It is not bitter and since the color is almost white, I don't think the garlic is roasted. I would really appreciate if someone can share a recipe! Not only is it heaven with warm bread, but would make a killer rub for meat.
