Tag Archives: butter

Buttermilk Blueberry Breakfast Cake

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I made this one at least 7 months ago but haven’t gotten around to posting it; but I remember it because it is a fantastic treat for breakfast. I avoided posting because the pictures (and I took several) didn’t turn out well at all! (Click the link for a more appetizing shot). I sent my camera out a few weeks ago for repairs and it can’t come back soon enough. I’m sure I’ll make this one again soon and take a better picture. Thanks for reading, enjoy!

Buttermilk-Blueberry Breakfast Cake – adapted from Alexandra Cooks

  • ½ cup unsalted butter, room temperature
  • 2 tsp. lemon zest or more — zest from 1 large lemon
  • 3/4 cup sugar (use vanilla sugar if you have it)
  • 1 egg, room temperature
  • 1 1/2 tsp. vanilla
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with lemon zest and sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Fettuccine Alfredo

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My husband prefers decadent cream sauces to my preferred red, but I’m willing to make the sacrifice to make him happy 😉 I’m already planning on going to the gym in the morning! Any exercise after such a fat-filled, dairy-tastic meal has to be better than no exercise at all! This recipe makes about 6-8 servings and sadly, does not reheat well. Thanks for reading, enjoy!

Fettuccine Alfredo – adapted from The Pioneer Woman

  • 1 pound Fettuccine Noodles
  • 1 stick Butter
  • 1 cup Heavy Cream
  • Salt and Pepper, to taste
  • 2 cups Freshly Grated Parmesan Cheese

Directions –

In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.

Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top. Reserve some of the pasta water, then drain pasta and immediately pour it into the bowl.

Toss a couple of times, then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad.

Challah

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I had a hankerin’ for some rich, fluffy French toast, but there is a shortage of bread in my house. I failed miserably (twice) trying to braid the dough, so I baked off two 8×4 loaves instead. The dough held up well to being manipulated more than I intended 😉 With its medium density, and tight crumb it soaks up custard like a sponge without falling apart; and the resulting French toast is creamy and not too sweet. Thanks for reading, enjoy!

Challah – adapted from Williams-Sonoma

  • 2 packages (5 tsp.) active dry yeast
  • 1 cup warm water (105° to 115°F)
  • 1/2 cup sugar (*I used vanilla sugar*)
  • 3 eggs, plus 1 egg, beaten, for glaze
  • 5 cups all-purpose flour (625 grams)
  • 2 tsp. salt
  • 8 Tbs. (1 stick) unsalted butter, at room
    temperature

Directions –

To make the dough with a stand mixer, in the 5-quart bowl of a mixer, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Add the sugar, 3 eggs, 4 1/2 cups of the flour, the salt and butter. Place the bowl on the mixer, attach the dough hook and knead on low speed, working in the remaining flour as necessary to keep the dough from being too sticky, until the dough is smooth and elastic, 5 to 7 minutes. Do not be tempted to add too much flour. The dough should stay soft and will become less sticky with kneading. Remove the dough from the bowl.

Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours.

Line a half-sheet pan or rimless baking sheet with parchment paper. Punch down the dough. Using a plastic pastry scraper, scrape the dough out onto a clean work surface. To make a 4-strand braid, cut the dough into 4 equal pieces with a sharp knife or a bench scraper. Using your palms, and starting in the center and working outward, elongate 1 piece by rolling it gently against the work surface with even pressure until you have formed a rope as long as the prepared pan. Repeat with the remaining 3 pieces.

Line up the 4 strands in front of you horizontally. Cross the strand farthest from you across the other 3 strands so that it is nearest you. Cross the strand that is now next to it across the other 2 strands away from you. Position the outside strands so that they are away from the center ones, and position the center 2 strands perfectly horizontal. Bring the strand nearest you down between the 2 horizontal strands. Bring the strand farthest from you up and across to the opposite side. Again, bring the strand farthest from you down between the 2 straight strands. Bring the strand nearest you up and across to the opposite side. Starting from the strand nearest you, repeat the braiding until you reach the ends of the ropes. Pinch them together at the top and at the bottom, and tuck the strands under at the ends.

Place the braided loaf on the prepared pan, cover with a dry kitchen towel, and let rise again in a warm, draft-free spot until the loaf doubles in size and is spongy to the touch, 45 to 60 minutes.

Position a rack in the lower third of an oven and preheat to 350°F.

Brush the braid gently with the beaten egg and sprinkle with the seeds. Bake the braid until it is nicely browned and sounds hollow when tapped on the bottom, 30 to 35 minutes. Transfer to a wire rack and let cool completely. Makes 1 large braided loaf.

Brined, Roasted Chicken with Herb Butter

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Yum! This was worth the effort and my neighbors, aka The Guinea Pigs, loved it too. It is way better than your average roast chicken and perfect for company. I prepared two, four pound chickens for dinner and we all enjoyed the white meat. It was the most succulent and tender meat I have ever had – like buttah! 😉 I’m going to use the dark meat for chicken noodle soup once I make the chicken stock with the bones. If there is any meat left, then M can have it for his fave chicken salad sandwich. I will make this again for my family when I’m feeling extra generous…or I just want really amazing roast chicken. Thanks for reading, enjoy!

Brined and Roasted Chicken with Herb Butter – heavily adapted from Ad Hoc at Home via Jun-Blog

Brine:

  • 20 cups water, divided
  • 3/4 cup Kosher salt
  • 5 TBSP sugar
  • 1 bunch thyme
  • 1 sprig of rosemary
  • 6 cloves garlic, halved at equator
  • 1 lemon, halved
  • 5 bay leaves
  • 2 TBSP peppercorns
  • 2 whole chickens

Herb Butter:

  • 2 sticks unsalted butter, at room temperature (freeze the leftover herb butter)
  • 1 TBSP fresh, chopped rosemary
  • 1 TBSP fresh, chopped thyme
  • Kosher salt and fresh cracked pepper

*special equipment –

brining bag, or a two gallon Ziploc bag, kitchen string, probe thermometer, roasting pan or half sheet pan

Directions –

Add all the brine ingredients and half the water to a large pot. Bring to boil, and stir to dissolve salt, then remove from heat and chill completely. Once brine is cold, add the remaining water and chicken then refrigerate for 12 hours or overnight.

Meanwhile, prepare the herb butter – in a small bowl, mix together the softened butter and fresh herbs. Season with salt and pepper and set aside.

Preheat oven to 400 degrees. Next, remove the chicken from the brine, rinse and pat dry. If you have time, let chickens dry uncovered in the refrigerator for a few hours. Truss chickens and coat generously with the herb butter, (I only used a few tablespoons per chicken). Add salt and pepper to taste and place in roasting pan, insert probe thermometer into the thickest part of one of the breasts. Roast the chicken until the thermometer reads 160-165 degrees, (about 70-75 minutes with my convection roast setting).

Once the desired temperature is reached, loosely cover with foil and let rest for 15-20 minutes. Carve, serve and enjoy!

Honey Yeast Rolls

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These were a perfect addition to our TG table! They are substantial enough to handle all the leftover ham and turkey sandwiches and tasty enough on their own. The dough is easy to work with and makes a dozen medium-sized rolls. Thanks for reading, enjoy!

rolls

Honey Yeast Rolls – adapted from Cooking with the Big Dogs
  • 2¼ teaspoons instant yeast
  • 1 cup water (105-115 degrees Fahrenheit)
  • ¼ cup honey
  • 3 tablespoons canola oil
  • 1¼ teaspoon salt
  • 1 egg, lightly beaten
  • 4 cups bread flour (508 grams)
  • 1 tablespoons butter, melted
  • 1 tablespoons honey
Directions –
1. In the bowl of an electric mixer fitter with the paddle attachment, stir together the yeast and warm water – let sit for three to five minutes. Add the honey, oil, salt and egg to the yeast mixture and mix well. Add three cups of flour and mix until the dough comes together in a sticky mass. Switch to the dough hook and with the mixer on low, incorporate the remaining 1 cup of flour.
2. Continue kneading on low-speed for 8-10 minutes, until the dough is smooth and elastic. Sometimes, depending on the time of year (during the winter, especially), the dough is a bit drier, and I add in water, a few tablespoons at a time, until the dough is smooth and elastic. The dough should feel soft (not sticky) and pliable when you are finished kneading it.
3. Transfer dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot until it is doubled in bulk, about 2 hours.

honey4. Turn the dough out on a lightly floured work space and knead about 30 seconds. Cover and let the dough rest for another 10 minutes. Punch the dough down and divide it into 10-12 equal sized pieces. Shape each into a smooth ball and place into a greased 9×13 inch dish, spacing evenly. Cover and let rise in a warm, draft-free spot for 20-30 minutes.

5. Preheat oven to 400 degrees Fahrenheit. Mix together melted butter and honey and brush the mixture over top of the unbaked rolls. Bake for 15-20 minutes or until the tops are golden brown and the rolls are baked through. Let cool slightly before serving.

Croutons

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These are so easy to make and dangerously tasty! “Yes, I would like some salad with my croutons” kind of good. I hogged them all tonight, but my husband told me I could have his share – that is real love in action, people! 😉 I need to make more of these ASAP, who knew that it was these croutons that my salads had been missing all along? Thanks for reading, enjoy!

Croutons – adapted from Annie’s Eats

  • 1 baguette or about 4 cups 1/2 – inch bread cubes
  • 1 1/2 TBSP olive oil
  • 1 1/2 TBSP melted butter
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried parsley
  • kosher salt and fresh cracked pepper

Directions – 

Preheat the oven to 300 degrees. Place the bread cubes in a medium mixing bowl. Stir in the melted butter and olive oil and toss to coat. Season to taste with garlic powder, dried parsley, salt and pepper. Toss once more until everything is evenly combined. Spread the croutons in a single layer on a rimmed baking sheet. Bake, stirring once every 10 minutes, until the croutons are light golden and crisp and no chewiness remains. They will bake about 40 – 50 minutes total but the time may vary depending on the size of cubes and type of bread. Remove to a cooling rack and let cool completely. Store in airtight container.

Party Mix

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This is too good! If you’re a fan of salty/sweet combos, this snack is sure to be a new favorite 🙂 Thanks for reading, enjoy!

Party Mix – adapted from Food.com

  • 1 (11 ounce) package pretzels
  • 1 (10 1/2 ounce) package miniature peanut butter filled butter flavor crackers (I use Ritz)
  • 1 cup dry roasted peanuts
  • 1 cup sugar
  • 1/2 cup butter or 1/2 cup margarine
  • 1/2 cup light corn syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 (10 ounce) package M&M’s
  • 1 (18 1/2 ounce) package candy corn

Directions –

1. In a large bowl, combine first 3 ingredients.
2. In a large saucepan, combine sugar, butter and corn syrup.
3. Bring to a boil over medium heat; boil for 5 minutes.
4. Remove from the heat; stir in vanilla and baking soda (mixture will foam).
5. Pour over pretzel mixture and stir until coated.
6. Pour into a greased 15×10 inch baking pan.
7. Bake at 250 degrees for 45 minutes, stirring every 10 minutes.
8. Break apart while warm.
9. Cool completely.
10. Toss with M&M’s and candy corn.
11. Store in airtight container.

Pan Seared Mahi with Lemon Butter Sauce

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This was really good and the lemon butter sauce was an amazing addition to this simple but elegant meal. I will use this sauce recipe again and again because it would compliment vegetables, fish and chicken wonderfully! My husband gave this an “8”, which I agreed with –  but the best compliment was from my picky six-year-old daughter…she ate it all without complaining! 😉 Thanks for reading, enjoy!

Pan Seared Mahi-Mahi –

  • 1 pound Mahi Mahi or other firm, white fish
  • flour to coat
  • 3 TBSP butter
  • salt and pepper to taste
  • 1 TBSP oil

Directions –

Dry the fish fillets well. Dust with flour on one side. Melt 1 tablespoon of the butter and brush the floured side of the fish. Season with salt and pepper. In a large skillet, heat the oil over medium-high heat. Place the fish on the skillet floured-side down and cook for 5 minutes per side, or until it is just cooked through. Remove the fish to a serving plate.

Lemon Butter Sauce – adapted from Food Network 

*This is half the original recipe, and we had more than enough for a pound of fish*

  • 1/2 cup dry white wine
  • 1.5 lemons, peeled and segmented
  • 1 tablespoons minced garlic
  • 1/2 tablespoon minced shallots
  • 1 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1 dash Worcestershire sauce
  • 1 dash Tabasco sauce
  • 1/2 cup heavy cream (*I used half and half*)
  • 1 stick unsalted butter, cut up, at room temperature
  • 1 tablespoon finely chopped fresh parsley

Directions

Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

Sky-High Buttermilk Biscuits

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Thanks to the time change this morning, I was able to get these on the table at a real “breakfast hour” 😉 I knew I wanted to make a batch of biscuits that was large enough to guarantee leftovers for freezing. I was able to make 15 large biscuits because I patted the dough out to about an inch in thickness for most of these. The new biscuit recipe did not disappoint! They are flaky, buttery and have a slight tang from the buttermilk – perfect in my opinion 🙂 Speaking of buttermilk, I haven’t bought it in over a month cause I’m a cheap-skate! I have been making it successfully by following this fool-proof recipe here. You can use any fat content of milk you like, which I appreciate. The fattier the milk, the thicker and creamier the buttermilk will be. Thanks for reading, enjoy!

Buttermilk Biscuits – adapted from Simply So Good

  • 4 cups all-purpose flour (500 grams)
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon plus 1 teaspoon sugar
  • 2/3 cup cold unsalted butter, cut into 1/2-inch cubes
  • 1 1/2 cups buttermilk
  • 1/4 cup melted butter for brushing biscuits (optional)
Directions –
Preheat oven to 450 F (230 C).  Sift the flour with the baking powder, baking soda, salt and sugar in a large bowl.  cut in the chilled butter until the texture of coarse crumbs.  Stir in the buttermilk to form a soft dough.
Transfer the dough onto a floured surface.  Knead briefly and roll or pat to about 1 1/4 inch thick.  Cut into 3-inch rounds and arrange on a baking sheet that has been lightly greased or lined with parchment paper.  Bake for about 25 minutes or until golden.  Remove from oven and brush with melted butter.  Makes about 9 skyscraper tall biscuits.

Buttertop Bread

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I waited too long to blog about this one, so I don’t have much to tell about it 😉 Thanks for stopping by!

Buttertop Bread – adapted from King Arthur Flour

  • 3 cups King Arthur AP flour
  • 1 1/2 teaspoons salt
  • 1/3 cup dry potato flakes
  • 2 tablespoons sugar
  • 2 1/2 teaspoons instant yeast
  • 1 large egg
  • 2 tablespoons soft or melted butter
  • 3/4 cup to 7/8 cup lukewarm milk

Directions –

1) Mix and knead all of the dough ingredients together until you’ve made a smooth, though somewhat sticky dough. If you’re uncertain about the amount of milk to use, start with the lesser amount; you can always add more as you go along.

2) Place the dough in a lightly greased bowl. Cover, and allow the dough to rise for about 90 minutes; it should become quite puffy, though it may not double in bulk.

3) Gently deflate the dough, and shape it into a 9″ log. Place it in a lightly greased- 9×5 inch loaf pan.

4) Using a sharp knife, cut the loaf vertically down the middle from one end of the pan to the other, almost but not quite to the bottom of the pan.

5) Cover the loaf with lightly greased plastic wrap (or a shower cap), and allow it to rise until its top has crowned about 1″ over the rim of the pan, about 45 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.

6) Bake the bread for 35 to 40 minutes, until it’s golden brown. Tent it lightly with aluminum foil after about 15 minutes of baking; because of its somewhat higher sugar content, this bread tends to over-brown if not covered.

7) Remove the bread from the oven, and brush it with melted butter. Cool completely before slicing.

8) Store bread, tightly wrapped, for several days at room temperature; freeze for longer storage.