Archive for the 'Butter' Category

23
Dec
09

Macadamia Honey Shortbread Bars

By msbutterton 10 Comments
Categories: Baked Goodies, Butter and Desserts
Tags: , , , , ,

BTW ~ Merry Christmas Everyone!

This will be my last post until after Christmas, as I have a million tasks to finish, goodies to bake, presents to wrap — yada yada yada.

I made some Macadamia Honey Shortbread Bars this week and want to share my recipe with you.  My husband is crazy for  shortbread..my kids love Macadamia Nuts, so I came up with this recipe a while ago.  It incorporates an all-butter shortbread, topped with crushed Macadamia nuts, swirled in MORE butter and honey.  They’ve become a Christmas tradition here at our house!


Have a safe and happy holiday, everyone!  Peace and Love to all!

:)


:)

:)

Macadamia Honey Shortbread Bars

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Crust

Preheat the oven to 350 degrees

3/4 cup unsalted butter, softened
1/3 cup cup granulated sugar
1 extra-large egg
2 teaspoons Vanilla extract
2 cups all-purpose flour, sifted
1/4 teaspoon baking powder
1/8 teaspoon salt

In a standing mixer, cream the butter and sugar, for 3-4 minutes, until smooth.  Add the egg and Vanilla and continue to mix.  Sift the flour, baking powder, and salt together and slowly pour it into the mixing bowl – on low speed.

Press the dough evenly into the bottom of an ungreased rectangular (9″by13″) baking dish/sheet   Bake for 15 minutes, until the crust is a very light brown.  Remove from the oven and allow the crust to cool.

Topping

2 sticks unsalted butter
1 cup dark brown sugar
1/2 cup honey
1 teaspoon Vanilla extract
1 teaspoon Almond Extract
1/2 teaspoon lemon peel, grated
1/2 teaspoon orange peel, grated
1/4 cup heavy cream
16 ounces (1 pound) Macadamia nuts, chopped coarsely in food processor

In a deep saucepan, melt the butter, honey, brown sugar, and grated lemon and orange peel.  Bring to a slow boil and cook for 2-3 minutes. Remove the pan from the heat. Add the cream, vanilla and crushed Macadamia nuts. While warm, pour the mixture over the crust and spread to edges of the pan.  Return to the oven and bake for 25 minutes.

Remove from the oven and allow to cool completely. Cover the pan with foil and refrigerate until cold. When completely chilled, Cut into squares. Cheers!

:)

17
Dec
09

CocoLopezCake with Raspberry Chambord Sauce

By msbutterton 5 Comments
Categories: Baked Goodies, Butter, Cakes & Cookies and Desserts
Tags: , , , , , ,

It’s pure coincidence that I’m posting the birthday cake I made for our friend’s birthday the other night, on the very day of my blog’s 3 month birthday!

Here is my recipe for Coconut Cake, which I’ve tweaked a bit over the years, until I’m now happy with it – I use Coco Lopez Piña Colada mix, instead of milk and I beat the egg whites in advance, to create sort of an “angel” cake consistency.  I hope you like it – we sure did!

:)

:)

CocoLopez Cake with Raspberry Sauce

Cake

3 cups Cake flour, sifted
4 large eggs, separated
1/4 teaspoon cream of tartar
3 sticks unsalted butter, softened
2 cups granulated sugar
2 teaspoons Vanilla extract
1 teaspoon Coconut extract/flavor (in the spice aisle with the other extracts)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoon Vegetable or Canola oil
1 cup Coco Lopez Piña Colada mix

Preheat oven to 350 degrees.

Spray 2 8-inch round cake pans with cooking spray and line the insides with 2 8-inch round cut-outs of parchment paper.  Spray the pans again and dust them thoroughly with flour.  Discard the extra flour.

In your stand mixer, with the “whisk” attachment, beat the egg whites and cream of tartar to soft peaks.  Pour them in a medium bowl and set aside. Return the mixer bowl to the stand and replace the “whisk” attachment with the “paddle” attachment.  Add the butter, sugar, vanilla and coconut extracts and cream together thoroughly.  Add the milk, oil and Coco Lopez.  Slowly add the egg yolks and continue to mix. (about 5 minutes total)

In a separate large bowl, sift the flour, baking soda, baking powder and salt together.  Slowly add the dry ingredients to the mixing bowl and mix until combined (about 1 minute)

Pour equal amounts of the batter into the prepared cake pans and place on the middle rack of your oven.  Bake for 45-50 minutes, or until golden brown and when a toothpick is inserted, comes out clean.  Remove from the oven and let them cool for at least 30 minutes.  Turn them upside-down, remove the cakes and peel off the parchment paper.  Allow the cakes to cool completely before frosting.

:)

Frosting

1 stick unsalted butter, softened
2 cups powdered (Confectioner’s) sugar
2 8 oz packages softened Philly cream cheese
2 teaspoons Coconut extract
1 teaspoon Vanilla extract
8-ounces shredded, sweetened coconut

On medium-high speed, mix the butter and cream cheese. Slowly add the Coconut and Vanilla extracts.  Slowly sift in the powdered sugar and continue to mix until fluffy. Add the shredded coconut and mix until smooth.

Place the first cake on a cake taker or stand and spread the frosting.  Add the second cake and frost the top and the sides.   Serve with Raspberry sauce.  Cheers!

:)

Raspberry Sauce

1 bag frozen raspberries, thawed completely
2 tablespoons granulated sugar
1 tablespoon Chambord or Grand Marnier Liqueur

:)

29
Nov
09

Orecchiette “Carbonara” with Truffle Butter

By msbutterton 7 Comments
Categories: Butter, Comfort food, Cream Sauce, Entrées, Main Course and Pasta & Noodles
Tags: , , , , , , , ,

:)

Orecchiette Carbonara with Truffle Butter

:)

When we went to the Epicure Imports Sale a couple weeks ago, my husband kept coming back to the cart with different and unexpected goodies – including a container of Truffle Butter. I did a double-take, thinking “does he think that says “Peanut Butter?”

In fact, he had visited one of the tasting tables at Epicure, where they were serving baguette slices with Urbani Truffle Butter spread on top, and he loved them.  So proud of my man – he’s growing up right before my eyes!!!

I decided to make a variation of a “carbonara” recipe I had and added some of the Truffle Butter for kicks – it was deelish!  If you don’t like the taste of Truffles, you can substitute the Truffle Butter with regular butter.

:)

:)

Orecchiette “Carbonara” with Truffle Butter

2 tablespoons Urbani Truffle Butter
3 tablespoons Extra Virgin Olive oil
1 large shallot, diced
1 garlic clove, minced
1 cup frozen or fresh peas (shelled)
7-8 ounces cooked ham, cubed
1 pint heavy cream
1/4 cup shaved or grated Parmesan cheese
1 egg yolk
2 tablespoons unsalted butter
Kosher salt and pepper to taste

1 pound Orecchiette pasta

Bring a large pot of heavily salted water to a boil for the Orecchiette and start preparing the sauce.

Over medium heat, in a deep skillet, saute the shallot and garlic in the Truffle Butter and Olive oil – JUST until translucent.  Add the peas and cook for 3-4 minutes; add the ham and cook for another 2-3 minutes.  Add the cream and salt and pepper. Let the sauce simmer over medium-low heat.

By now the salted water should be boiling – add the Orecchiette and cook according to the package directions.

If the sauce becomes too thick, add some of the “pasta water” to it.  The starch from the water will keep the sauce from thinning too much. Add the Parmesan cheese and stir.

Drain the Orecchiette and return it to the pot.  Add the 2 tablespoons unsalted butter and the egg yolk to the pasta and stir.   Add a ladleful of the boiling sauce to the pasta and mix well to coat the pasta and cook the egg yolk.  Serve in a deep dish or pasta bowl and add another ladleful of sauce with some freshly grated Parmesan cheese.  Cheers!

:)

Orecchiette Carbonara with Truffle Butter

29
Nov
09

Pumpkin “Chess” Pie ~ a little late for Thanksgiving, but in time for Christmas

By msbutterton 8 Comments
Categories: Baked Goodies, Butter, Desserts and Pies
Tags: , , , , , , , ,

:)

“Chess Pie” ~ One folk etymology suggests that it was referred to as “just pie”, which soon shortened to “jus’ pie” or “jess’ pie,” and then corrupted to “chess pie” ~ Wikipedia

I don’t claim to know everything there is to know about “chess pies.”  I only learned about them earlier this year.  I wrote about them in one of my first posts, waaaaay back when I started my blog, 2 1/2 months ago.

What I have been able to glean over the past several months, is that they are prepared like other pies….except you add BUTTER to the filling. If anyone knows differently, feel free to jump right in!  All I can tell you is, I’ve experimented with several different chess pie recipes now — chocolate chess, coconut chess, lemon chess, buttermilk chess and they are DIVINE!

So, when I was preparing the pumpkin pies for Thanksgiving this year, I thought I’d try adding melted butter to my recipe and make “pumpkin chess pies.” One of my guests brought the most delicious and gorgeous Apple Tart, along with individual Chocolate Mousses (is the plural for mousse,  mousses?), so I didn’t get around to eating any of the pumpkin chess until the next day, with our morning coffee.  We flipped at how delicious it was!  Hubby, who fancies himself a pumpkin pie connoisseur, says it’s the best I ever made and the best he’s ever had!  Gotta be the butter, right?

We’re invited to a friend’s house today to watch football, so I’m bringing the second pie – I’ll let you know how everyone likes it!

:)

NOTE: IN MY PICS, I WAS MAKING TWO PIES – THE FOLLOWING RECIPE IS FOR ONE PIE

:)

Pumpkin Chess Pie

(recipe for 1 9-inch pie)

:)

Pie Crust

1 1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon granulated sugar
3/4 cup unsalted butter, chilled and cubed
5-6 tablespoons ice water

Pour flour, salt and sugar in bowl of food processor. Add the butter. Pulse for a few seconds, until mixture becomes “coarse” Add the water very slowly, while pulsing, for approximately 20-30 seconds. Don’t over mix it!

Remove the dough to a lightly floured cutting board and press into a 4-5 inch disk.  Wrap in plastic wrap and refrigerate the pastry dough for at least 1 hour.

Remove the chilled dough from the refrigerator and let it rest for 5-10 minutes.  Lightly flour your cutting board or clean kitchen counter.  Roll the dough in one direction, turning continuously, to keep it from sticking.  I keep a container of Wondra flour nearby to dust with flour as needed.

Place and fit the dough into a 9-inch, glass pie plate and crimp or flute the edges (I’m not good at this part, so I left mine plain this time)

I had extra pastry dough, so I rolled out the rest and used a leaf-shaped cookie cutter to make the “leaves.” I dusted them with cinnamon sugar and baked them on a cookie sheet for about 25 minutes, while I baked the pie, then placed them on top of the cooled pies.

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Preheat oven to 350 degrees

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Pie Filling


1 1/3 cups granulated sugar
2 eggs
1/4 cup heavy cream
6 tablespoons unsalted butter, melted
1 cup canned (or fresh) pumpkin
2 teaspoons vanilla
3 teaspoons cornmeal
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt

Blend all the ingredients together in a standing mixer or hand-held mixer, until smooth.  Pour into prepared pie crust and cook for 50 minutes.  Remove and cool pie on a wire rack. Cheers!

:)

30
Oct
09

By popular demand…making ghee. Bliss, Pammy ~ this one’s for you!

By msbutterton 7 Comments
Categories: Butter and Indian
Tags: , , , , , , ,

finished ghee

I have always made ghee by “clarifying” butter – like one would if you were making drawn butter for lobster and have always discarded the foam that forms on the top, though I’ve read many directions that don’t require doing so.

It’s not difficult to make at all, but I found this recipe on the Ayurvedic Institute’s Website. that explains how, MUCH better than I ever could.  Their site contains the most comprehensive instructions, as well as some great facts about ghee, including the health benefits, etc.

I’ve copied this recipe from the Ayurvedic Institute’s Website. I really encourage you to visit the site and look around. You’ll find helpful information there about Ayurvedic practices, yoga, nutrition and a link to buy Ayurveda lifestyle products (including ghee, if you can’t or don’t want to make it)

http://www.ayurveda.com/products/foods.html

These are some pics of the last time I made ghee.  Cheers….or in this case, Namaste!

:)

Making ghee – from the Ayurvedic Institute’s Website

1 pound unsalted butter

Put the butter in a heavy, medium-sized pan. Turn the heat on to medium until the butter melts.

Turn down the heat until the butter just boils and continue to cook at this heat. Do not cover the pot. The butter will foam and sputter while it cooks. Whitish curds will begin to form on the bottom of the pot. The butter will begin to smell like popcorn after a while and turn a lovely golden color. Keep a close watch on the ghee, as it can easily burn. After a while it will become a clear, golden color. You will have to take a clean, dry spoon to move away some of the foam on top in order to see if the ghee is clear all the way through to the bottom. When it is clear and has stopped sputtering and making noise, then it needs to be taken off the heat. Let it cool until just warm. Pour it through a fine sieve or layers of cheesecloth into a clean, dry glass container with a tight lid. Discard the curds at the bottom of the saucepan. The ghee is burned if it has a nutty smell and is slightly brown.

1 pound of butter takes about 15 minutes of cooking time. The more butter you are using, the more time it will take.

Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration. The medicinal properties are said to improve with age. Don’t ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee.

sealed and stored

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© Sandy Carlson and À la Sandy, 2009. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sandy Carlson and À la Sandy with appropriate and specific direction to the original content.

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