Salty Butter Break-Ups

Salty Butter Break-Ups

on October 14, 2010
Recipe #439450

This is essentially a giant butter cookie, flavored with salt for an amazing salty-sweet experience. With so few ingredients, you must use the best quality products you can; a premium French butter would be ideal. The original recipe calls for gray salt (a moist, large-crystal French salt), but any kosher or coarse salt will do. (Try to avoid iodized salt; the simplicity will just pull up the iodine flavor.) Adapted from a post by Caroline Russock at Serious Eats (which she adapted from _Around My French Table_ by Dorie Greenspan). http://bit.ly/b9Iz1M

Serving Size: 1 (135 g)

Servings Per Recipe: 4

Amount Per Serving% Daily ValueCalories 569.5 Calories from Fat 24743%Total Fat 27.4 g42%Saturated Fat 16.8 g84%Monounsaturated Fat 7.2 g36%Polyunsaturated Fat 1.3 g6%Trans Fat 0.0 g0%Cholesterol 115.8 mg38%Sodium 333.6 mg13%Potassium 71.0 mg2%Magnesium 12.9 mg0%Total Carbohydrate 75.2 g25%Dietary Fiber 1.4 g5%Sugars 33.5 g134%Protein 6.5 g13%

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Dessert Pies: Peanut Butter Pie XIX | Submitted By: Andrew

1 (8 ounce) package cream cheese, softened3/4 cup white sugar1 1/2 cups peanut butter2 (8 ounce) containers frozen whipped topping, thawed1 (9 inch) pie shell, bakedIn a large bowl, beat cream cheese and sugar until smooth. Beat in the peanut butter. Fold in 1 container of whipped topping. Spread filling in baked pie shell. Chill for 1 hour. Spread top with remaining container of whipped topping. Refrigerate 1 hour before serving. Amount Per Serving  Calories: 751 | Total Fat: 56.1g | Cholesterol: 31mg

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Favourite Apple Butter

Favourite Apple Butter

on October 01, 2010
Recipe #438544

This is an easy recipe that I adapted to the crockpot. I do preparations the night before and let it cook on low through the night and through most of the next day. Love the smell of it as it simmers all evening and all day, almost as much as I enjoy the finished product on bagels, toast, waffles, pancakes or even better, morning oatmeal! It can also be used in my recipe for gingerbread cake. If you reduce or skip the cinnamon in the recipe it is fabulous on toast and cheese!

Serving Size: 1 (2635 g)

Servings Per Recipe: 1

Amount Per Serving% Daily ValueCalories 428.7 Calories from Fat 323%Total Fat 0.4 g0%Saturated Fat 0.0 g0%Monounsaturated Fat 0.0 g0%Polyunsaturated Fat 0.1 g0%Trans Fat 0.0 g0%Cholesterol 0.0 mg0%Sodium 18.9 mg0%Potassium 418.2 mg11%Magnesium 25.2 mg1%Total Carbohydrate 112.0 g37%Dietary Fiber 6.1 g24%Sugars 101.8 g407%Protein 0.7 g1%

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Sugar-Free Recipes: Butter Flaky Pie Crust | Submitted By: Dana

1 1/4 cups all-purpose flour1/4 teaspoon salt1/2 cup butter, chilled and diced1/4 cup ice waterIn a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Amount Per Serving  Calories: 173 | Total Fat: 11.7g | Cholesterol: 31mg

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Excellent crust! I've made this crust many times, and I finally mastered the techniques to make it flaky (not recipe's fault but b/c inexperience). Previously, I over-worked the dough, used too much water, and/or didn't keep the dough cold enough, which made the crust tough and soggy. Tips: keep it cold & work it sparingly. Chill water in the freezer until ice crystals begin to form. Cut very cold UNSALTED butter into cubes & cut it in the flour & salt with a pastry blender (or pulse in food processor) until it resembles coarse crumbs. Transfer to large bowl & gently toss water into crumbs 1 tsp at a time with a fork. Do not use food processor to incorporate water - it's too easy to overwork the dough. The dough should have small bits of butter - this makes the crust flaky. Cool off hands under cold water, pat dry, gather the crumbs into a flattened ball, wrap in plastic, and refrigerate. Refrigeration is necessary b/c it allows the gluten to relax and prevent shrinkage. You may need to roll out the dough twice. First roll out is usually crumbly, uneven, and has large breaks. Gently gather in edges to form another ball, flip it smooth side up, and roll out again. Smooth, round, even crust should be easier the second roll out. See pics of the process. Was this review helpful? [ YES ]
1067 users found this review helpful Excellent crust! I've made this crust many times, and I finally mastered the techniques to... This is THE tastiest crust ever!!! I used to be a dedicated shortening user, but because since moving to Finland from the USA, I have been unable to find it anywhere. I am no longer lamenting my misfortunes, though! This is the best butter crust I've ever tasted, and the only recipe for such that I have ever enjoyed perfect results and consistent success with. Every time I make this it turns out beautifully... I have made just simple pie crusts with it, as well as have used it to do more intricately decorated ones; braided and woven top crusts, have made flowers, fruits and leaves to garnish tarts with, etc., and the pie dough NEVER looses it's shape, even with the most intricate of sculpted details: No melting in the oven. Yippy! I have been using this crust religiously for nigh on a year, and even if I could get Crisco here, I wouldn't even bother using it for pie crusts because this is my crust recipe for all eternity. Oh, I thought I would mention, too, that in a pinch this morning I had to use baking margarine, as I didn't have enough butter for a double-crust, and it still turned out great... ofcourse not as divinely rich and yummy, but still as flaky and tender as always. Thanks for posting the absolute best pie recipe on earth! :P Was this review helpful? [ YES ]
214 users found this review helpful This is THE tastiest crust ever!!! I used to be a dedicated shortening user, but because since...

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Dessert Pies: Peanut Butter Pie XIX | Submitted By: Andrew

1 (8 ounce) package cream cheese, softened3/4 cup white sugar1 1/2 cups peanut butter2 (8 ounce) containers frozen whipped topping, thawed1 (9 inch) pie shell, bakedIn a large bowl, beat cream cheese and sugar until smooth. Beat in the peanut butter. Fold in 1 container of whipped topping. Spread filling in baked pie shell. Chill for 1 hour. Spread top with remaining container of whipped topping. Refrigerate 1 hour before serving. Amount Per Serving  Calories: 751 | Total Fat: 56.1g | Cholesterol: 31mg

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Easter Recipes: Butter Pound Cake | Submitted By: Diana Moore

1 cup butter6 eggs3 cups white sugar3 cups all-purpose flour1 pint heavy whipping cream1 tablespoon vanilla extract2 teaspoons lemon extractPreheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan. With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well. Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well. Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool. Amount Per Serving  Calories: 532 | Total Fat: 28.1g | Cholesterol: 172mg

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