(ARA) - When it comes to whipping up holiday treats, butter is definitely better. You're gearing up for the season and will be spending lots of quality time with the herd. Spend time with your own family in the kitchen this holiday season and bake up special memories.
Found in almost every pantry, butter's unique flavor, melting and cooking properties make it a great ingredient for cake and cookie recipes, frostings, candies and more.
Butter has been used for cooking for centuries - according to legend, it originated when a traveler somewhere transported a container of fresh milk and unwittingly churned the cream to butter with each step. As you begin to break out the baking sheets and cookie cutters for the holiday season, here are some tips to ensure your goodies look and taste fabulous straight from the oven:
Baking with butter tips from California happy cows Janice and Diane:
* Most baking recipes call for unsalted butter (also referred to as sweet butter). However, salted and unsalted butter can be substituted for each other if necessary.
* It's best to use unsalted butter when baking - you will have more control over the flavor since the amount of salt in salted butter varies among brands.
* Many recipes call for a greased pan. Rubbing a stick of butter along the sides and bottom of your baking dish or baking sheet will ensure nothing sticks during removal.
* Read recipes carefully to know what temperature the butter should be for baking. Some recipes call for softened butter or melted butter, while recipes for dough usually call for cold or hard butter for a flakier texture.
* Use only sticks of butter when baking to ensure even measurements. Measuring is easy using the printed measurement on the wrapper:
1/4 pound = 1 stick = 1/2 cup
1 pound = 4 sticks = 2 cups
* Some butter packaging is stamped with a "best used by" date, intended to tell how long the product will be at top eating quality. It can be kept at room temperature for short periods of time, but should be refrigerated to maintain peak flavor.
Did you know that California produces more butter than any other state in the U.S. and exported 555 million pounds in 2008? Look for the Real California Milk seal on packages of butter, which certifies it's made exclusively with milk produced on California dairy farms.
Cupcakes are one of our favorite treats, and a popular baking trend that has inspired both pastry chefs and home bakers alike. Here is a perfect recipe featuring traditional flavors that everyone is sure to love.
Gingerbread Cupcakes
Yield: 12 cupcakes
Ingredients:
For cupcakes:
1/2 cup molasses
3/4 cup very hot water
1/2 teaspoon baking soda
4 tablespoons unsalted California butter, softened
1/2 cup firmly packed brown sugar
1 large egg
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/3 cups all purpose flour
1 1/2 teaspoons baking powder
For frosting:
8 ounces cream cheese, room temperature
2 tablespoons unsalted California butter, room temperature
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
12 small gingerbread-man cookies
Directions:
Cupcakes:
Preheat oven to 350 F. Grease and flour insides of 12 muffin cups or insert paper liners. Mix molasses, hot water and baking soda together in a large bowl. Cool to room temperature. With an electric mixer, cream butter and brown sugar until fluffy. Beat in egg. In a large bowl, sift together salt, ginger, cinnamon, flour and baking powder. In three additions, alternately add dry ingredients and molasses mixture to butter mixture. Mix thoroughly after each addition to make sure there are no lumps.
Evenly divide batter between cupcake molds. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Cool for 15 minutes. Remove the cupcakes from the pans. Cool completely before frosting
Frosting:
With an electric mixer, beat cream cheese until smooth. Add butter, sugar and vanilla extract. Beat until smooth. If cream cheese is very soft, refrigerate for 30 minutes. With a piping bag, swirl cream cheese frosting on top of each cupcake. (You can also frost them with a table knife or small spatula.) Place a gingerbread-man cookie on top of frosting or wedge the cookie into each cupcake.
For more recipes, visit www.realcaliforniamilk.com.
Courtesy of ARAcontent
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Showing posts with label butter. Show all posts
Showing posts with label butter. Show all posts
Tuesday, November 3, 2009
Thursday, October 29, 2009
'The Ultimate Simple Holiday Cookie' Recipe!
/PRNewswire/ -- "The Ultimate Simple Holiday Cookie" recipe was unveiled today by Stone-Buhr Flour -- the nation's leading producer of sustainable flour. "This mouth-watering butter cookie was developed by one of America's top chefs, Chef Thierry Rautureau," announced Josh Dorf, the CEO of Stone-Buhr. Rautureau is the acclaimed owner of Seattle's four star restaurant Rover's, cookbook author and frequent guest on radio and TV. Under Dorf's leadership, Stone-Buhr has become the first flour company to distribute and promote "sustainable" flour. "We think of this as the ultimate 'green' holiday cookie. It's good for farmers, for the land and perfect way to spread the joy and good will of the season," Dorf added.
Stone-Buhr's All Purpose Flour is from wheat grown and certified as sustainable under the strict guidelines of the nonprofit The Food Alliance. Working with a small group of wheat farmers in the Pacific Northwest (Shepherds Grain) the wheat in Stone-Buhr's "Washington White All-Purpose Flour" is grown in an environmentally and socially responsible manner. Through their use of "no-till" practices, these farmers have been able to dramatically reduce soil erosion and enhance water retention as no-till farming requires less fossil fuel and preserves the soil's ability to trap and keep carbon out of the atmosphere.
"By following this simple recipe you'll be making both the planet and your stomach happy," said Chef Rautureau.
The Ultimate Simple Holiday Cookie
1 cup finely ground, toasted hazelnuts (You can substitute toasted and ground almonds or pecans.)
1/2 cup unsalted butter, at room temperature
1/3 cup sugar
1 1/4 cups Stone-Buhr All Purpose flour
Combine the nuts, butter, and sugar in the bowl of a stand mixer fitted with the paddle attachment and mix at medium speed until well blended. Gradually add the flour to the dough, with the mixer at medium-low speed. Blend until the mixture forms a smooth dough.
Form the dough into 2 flat disks and wrap each in plastic wrap. Refrigerate until firm, at least 30 minutes.
Preheat the oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.
Set 1 of the dough disks on a lightly floured work surface and let sit for a few minutes to soften slightly. Roll out the dough to a thickness of about 1/16 inch. Using a small knife or cookie cutter, cut the dough into preferred shapes. Arrange the cookies on the prepared baking sheets with an inch between them. Bake until the cookies are firm and lightly browned around the edges, 8 to 10 minutes. Let the cookies sit on the baking sheets for a few minutes, then carefully transfer to a wire rack to cool completely. Continue with any remaining dough.
Decorate with your own festive and creative toppings!
Makes 2 to 4 dozen (depending on the size and shape).
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Stone-Buhr's All Purpose Flour is from wheat grown and certified as sustainable under the strict guidelines of the nonprofit The Food Alliance. Working with a small group of wheat farmers in the Pacific Northwest (Shepherds Grain) the wheat in Stone-Buhr's "Washington White All-Purpose Flour" is grown in an environmentally and socially responsible manner. Through their use of "no-till" practices, these farmers have been able to dramatically reduce soil erosion and enhance water retention as no-till farming requires less fossil fuel and preserves the soil's ability to trap and keep carbon out of the atmosphere.
"By following this simple recipe you'll be making both the planet and your stomach happy," said Chef Rautureau.
The Ultimate Simple Holiday Cookie
1 cup finely ground, toasted hazelnuts (You can substitute toasted and ground almonds or pecans.)
1/2 cup unsalted butter, at room temperature
1/3 cup sugar
1 1/4 cups Stone-Buhr All Purpose flour
Combine the nuts, butter, and sugar in the bowl of a stand mixer fitted with the paddle attachment and mix at medium speed until well blended. Gradually add the flour to the dough, with the mixer at medium-low speed. Blend until the mixture forms a smooth dough.
Form the dough into 2 flat disks and wrap each in plastic wrap. Refrigerate until firm, at least 30 minutes.
Preheat the oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.
Set 1 of the dough disks on a lightly floured work surface and let sit for a few minutes to soften slightly. Roll out the dough to a thickness of about 1/16 inch. Using a small knife or cookie cutter, cut the dough into preferred shapes. Arrange the cookies on the prepared baking sheets with an inch between them. Bake until the cookies are firm and lightly browned around the edges, 8 to 10 minutes. Let the cookies sit on the baking sheets for a few minutes, then carefully transfer to a wire rack to cool completely. Continue with any remaining dough.
Decorate with your own festive and creative toppings!
Makes 2 to 4 dozen (depending on the size and shape).
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Thursday, April 16, 2009
Great Dinners Start on the Grill
(ARA) - Dinnertime is a lot more fun as the grilling season gets under way and aromas of sizzling food fill the air. In fact, there’s a good case to make for cooking the whole dinner on the grill.
This time of year, supersweet corn from Florida ranks high on the list of delectable grillables -- and, like grilling, corn on the cob is just plain fun.
Ready for the Grate
Some cooks grill corn ears in their husks. But Cheryl and Bill Jamison, authors of "The Big Book of Outdoor Cooking and Entertaining," prefer to “flame sear” ears stripped of their husks. “You get a much deeper taste,” they say. Their basic recipe calls for basting the ears with melted butter as they grill over a medium fire. At the end comes a sprinkle of flaky sea salt. While the corn is cooking, throw chicken breasts, steak, pork tenderloin or sausages on the fire. Everything will be done at about the same time.
One easy idea from Diane Morgan, author of "Dressed to Grill: "Rub corn ears with a basting sauce like her zesty Hotlips Chili Butter (recipe below) and grill them alongside skewered chicken and bell pepper chunks. Then relax and chat while dinner takes care of itself.
Dual-use Rubs and Marinades
There’s no end to the marinades, slathers, basting sauces and rubs that make corn and other meal components taste fabulous. For instance, whip up a Greek-style marinade of olive oil, fresh lemon juice, garlic and oregano -- brush the mixture on skewers of pork chunks, corn rounds and zucchini that very conveniently add up to a meal.
For a great chicken and corn dinner, coat cutlets and ears with melted butter, olive oil or nonstick cooking spray. Sprinkle with a Southwest seasoning blend (or salt, pepper cumin and oregano) and head for the grill.
Many marinades and rubs are added before grilling so that the foods and flavorings will really bond. But freshly chopped herbs such as parsley or basil are best added after grilling the corn with just a light coating of oil -- that way, they’ll stay fresh and green. When a marinade like barbecue sauce might burn, basting at the halfway point is the right choice.
Grill Once, Eat Twice
As long as you’re grilling, why not cook extra? Serve corn on the cob tonight and refrigerate the leftover ears. The next night, scrape off the nicely caramelized kernels and toss with a few other ingredients for a distinctive salsa to go with your leftover grilled chicken, pork or other protein.
The Jamisons suggest combining the grilled kernels with diced red bell pepper, red onion and a bit of corn oil. They flavor the salsa with lime juice and salt and, just before serving, fold in diced avocado.
Grilled corn kernels can be used in lots of other ways. Sprinkle them into salads or soups, or add to shrimp or chicken salad destined for a wrap.
Supersweet Corn Care
Supersweet corn from Florida is in markets until June. Today, you may find corn in or out of the husk with kernels of yellow, white or both (bi-color) -- all of it has the same deliciously sweet flavor. Make sure you store the corn in your refrigerator to keep it fresh and sweet. For information on how to keep your corn fresh, visit FreshSuperSweetCorn.com/storage.
Grilled Corn with Hotlips Chili Butter
Serves six
1/4 cup butter, softened
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon sugar
Pinch ground red pepper
6 ears fresh supersweet corn, husked
Preheat outdoor grill or broiler. In a small bowl, combine butter, cilantro, salt, chili powder, sugar and red pepper. Brush corn lightly with mixture; grill, turning occasionally, until some kernels turn golden brown, 10 to 12 minutes. Remove to platter; brush with remaining chili butter. Serve with grilled chicken and red pepper kabobs, if desired.
Corn and Pork Skewers
Serves four
3 ears fresh supersweet corn, husked
12 ounces pork tenderloin or boneless, cooked chicken breasts
2 small zucchini
2 small sweet red bell peppers
1/4 cup olive oil
2 tablespoons lemon juice
4 teaspoons oregano
2 teaspoons chopped garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
Preheat grill or broiler. With a large, sharp knife, cut corn in 2-inch pieces and the pork, zucchini and bell peppers in 1-inch pieces. In a large bowl, combine oil, lemon juice, oregano, garlic, salt and pepper. Add pork and vegetables; toss to coat. Let stand for 10 minutes at room temperature. On eight (10- to 12-inch) metal skewers, loosely thread pork and vegetables. Grill or broil, turning occasionally, until meat is cooked through, eight to 10 minutes. If desired, serve with salad greens. Pork and vegetables can also be cooked “unskewered” on a grill rack or broiler pan, for eight to 10 minutes, turning often.
For more delicious grilled corn recipes, visit www.FreshSuperSweetCorn.com/recipes.
Courtesy of ARAcontent
-----
www.fayettefrontpage.com
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www.georgiafrontpage.com
Georgia Front Page
This time of year, supersweet corn from Florida ranks high on the list of delectable grillables -- and, like grilling, corn on the cob is just plain fun.
Ready for the Grate
Some cooks grill corn ears in their husks. But Cheryl and Bill Jamison, authors of "The Big Book of Outdoor Cooking and Entertaining," prefer to “flame sear” ears stripped of their husks. “You get a much deeper taste,” they say. Their basic recipe calls for basting the ears with melted butter as they grill over a medium fire. At the end comes a sprinkle of flaky sea salt. While the corn is cooking, throw chicken breasts, steak, pork tenderloin or sausages on the fire. Everything will be done at about the same time.
One easy idea from Diane Morgan, author of "Dressed to Grill: "Rub corn ears with a basting sauce like her zesty Hotlips Chili Butter (recipe below) and grill them alongside skewered chicken and bell pepper chunks. Then relax and chat while dinner takes care of itself.
Dual-use Rubs and Marinades
There’s no end to the marinades, slathers, basting sauces and rubs that make corn and other meal components taste fabulous. For instance, whip up a Greek-style marinade of olive oil, fresh lemon juice, garlic and oregano -- brush the mixture on skewers of pork chunks, corn rounds and zucchini that very conveniently add up to a meal.
For a great chicken and corn dinner, coat cutlets and ears with melted butter, olive oil or nonstick cooking spray. Sprinkle with a Southwest seasoning blend (or salt, pepper cumin and oregano) and head for the grill.
Many marinades and rubs are added before grilling so that the foods and flavorings will really bond. But freshly chopped herbs such as parsley or basil are best added after grilling the corn with just a light coating of oil -- that way, they’ll stay fresh and green. When a marinade like barbecue sauce might burn, basting at the halfway point is the right choice.
Grill Once, Eat Twice
As long as you’re grilling, why not cook extra? Serve corn on the cob tonight and refrigerate the leftover ears. The next night, scrape off the nicely caramelized kernels and toss with a few other ingredients for a distinctive salsa to go with your leftover grilled chicken, pork or other protein.
The Jamisons suggest combining the grilled kernels with diced red bell pepper, red onion and a bit of corn oil. They flavor the salsa with lime juice and salt and, just before serving, fold in diced avocado.
Grilled corn kernels can be used in lots of other ways. Sprinkle them into salads or soups, or add to shrimp or chicken salad destined for a wrap.
Supersweet Corn Care
Supersweet corn from Florida is in markets until June. Today, you may find corn in or out of the husk with kernels of yellow, white or both (bi-color) -- all of it has the same deliciously sweet flavor. Make sure you store the corn in your refrigerator to keep it fresh and sweet. For information on how to keep your corn fresh, visit FreshSuperSweetCorn.com/storage.
Grilled Corn with Hotlips Chili Butter
Serves six
1/4 cup butter, softened
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon sugar
Pinch ground red pepper
6 ears fresh supersweet corn, husked
Preheat outdoor grill or broiler. In a small bowl, combine butter, cilantro, salt, chili powder, sugar and red pepper. Brush corn lightly with mixture; grill, turning occasionally, until some kernels turn golden brown, 10 to 12 minutes. Remove to platter; brush with remaining chili butter. Serve with grilled chicken and red pepper kabobs, if desired.
Corn and Pork Skewers
Serves four
3 ears fresh supersweet corn, husked
12 ounces pork tenderloin or boneless, cooked chicken breasts
2 small zucchini
2 small sweet red bell peppers
1/4 cup olive oil
2 tablespoons lemon juice
4 teaspoons oregano
2 teaspoons chopped garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
Preheat grill or broiler. With a large, sharp knife, cut corn in 2-inch pieces and the pork, zucchini and bell peppers in 1-inch pieces. In a large bowl, combine oil, lemon juice, oregano, garlic, salt and pepper. Add pork and vegetables; toss to coat. Let stand for 10 minutes at room temperature. On eight (10- to 12-inch) metal skewers, loosely thread pork and vegetables. Grill or broil, turning occasionally, until meat is cooked through, eight to 10 minutes. If desired, serve with salad greens. Pork and vegetables can also be cooked “unskewered” on a grill rack or broiler pan, for eight to 10 minutes, turning often.
For more delicious grilled corn recipes, visit www.FreshSuperSweetCorn.com/recipes.
Courtesy of ARAcontent
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Saturday, February 28, 2009
Best Blueberry Bagels
I love blueberry bagels as my hips can attest! I have been on a quest for the perfect blueberry bagel in recent months and, after trying every brand available in the Atlanta area (aside from private bakeries) I have found MY winner.
It's the Kroger brand. They have more blueberries, more taste and they have a very nice texture or consistency (can't think of the perfect word). By consistency I mean they aren't too dry, they stay nice and blueberryish when toasted.
It's the only one I can eat without having to add butter, which is a miracle in my book much as I love to slather butter on everything.
Another nice part of finding these to be my favorite on the blueberry bagel quest is that they're also the least expensive.
Nice.
It's the Kroger brand. They have more blueberries, more taste and they have a very nice texture or consistency (can't think of the perfect word). By consistency I mean they aren't too dry, they stay nice and blueberryish
It's the only one I can eat without having to add butter, which is a miracle in my book much as I love to slather butter on everything.
Another nice part of finding these to be my favorite on the blueberry bagel quest is that they're also the least expensive.
Nice.
Tuesday, January 1, 2008
Onion Pie
I enjoyed reading about Pascal's Bistro. I haven't been there in quite some time and had let it slip from my mind. I'm definitely going to have to visit soon as I love the pasta buffet! I was reminded of another restaurant I love while reading the Fayette Front Page. There is an ad for the Village Cafe. I ran over and picked up a couple of gift certificates for Christmas presents. Everyone loved them! I wish I'd had the foresight to save one for myself.
The following recipe was given to me by a gentleman I used to work with. He said it is, and I quote, "best when served with cold beer." I believe I would prefer a nice salad and possibly some homemade tomato or vegetable soup. To each their own!
Art's Onion Pie
1 frozen pie shell
2 lbs. onions, sliced
3 eggs, beaten
1 stick butter
1 cup sour cream
Tabasco sauce to taste
salt and pepper to taste
grated Parmesan cheese to taste
Saute the onion in butter. Combine eggs and sour cream. Add to onion (if you opt to cut back on the butter, this is the perfect time to do so!). Season with Tabasco, salt and pepper to taste. Pour in pie shell. Bake at 450 degrees for 20 minutes. Reduce heat and bake at 325 degrees for 20 minutes. Add grated cheese to top for the last 5 - 10 minutes to melt.
You may want to add some other items including cooked spinach or broccoli, sauteed mushrooms, cheddar cheese, celery, grated carrots, sausage, hamburger or other meats. The variations are many.
You may want to try cooking at 350 degrees for 35 - 40 minutes rather than trying to change the temperature mid-stream. The important thing is to ensure that your eggs are cooked thoroughly.
- Cindy B.
The following recipe was given to me by a gentleman I used to work with. He said it is, and I quote, "best when served with cold beer." I believe I would prefer a nice salad and possibly some homemade tomato or vegetable soup. To each their own!
Art's Onion Pie
1 frozen pie shell
2 lbs. onions, sliced
3 eggs, beaten
1 stick butter
1 cup sour cream
Tabasco sauce to taste
salt and pepper to taste
grated Parmesan cheese to taste
Saute the onion in butter. Combine eggs and sour cream. Add to onion (if you opt to cut back on the butter, this is the perfect time to do so!). Season with Tabasco, salt and pepper to taste. Pour in pie shell. Bake at 450 degrees for 20 minutes. Reduce heat and bake at 325 degrees for 20 minutes. Add grated cheese to top for the last 5 - 10 minutes to melt.
You may want to add some other items including cooked spinach or broccoli, sauteed mushrooms, cheddar cheese, celery, grated carrots, sausage, hamburger or other meats. The variations are many.
You may want to try cooking at 350 degrees for 35 - 40 minutes rather than trying to change the temperature mid-stream. The important thing is to ensure that your eggs are cooked thoroughly.
- Cindy B.
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