6 california butter spread Recipes

california raisins, apple juice, honey, ground cinnamon, creamy peanut butter

cake flour (self raising flour), baking powder, salt, baking soda (bicarbonate of soda), cold unsalted butter, sliced california ripe black olives, shredded cheddar cheese, fresh thyme, to taste (about 1 tbsp chopped fresh thyme ), buttermilk, butter , to spread, honey mustard (optional), sliced ham (optional)

butter or 2 tbsp margarine, divided, butter or 1 tsp margarine, divided, all-purpose flour, salt, paprika, half-and-half cream, milk, white wine or 1/4 cup chicken broth, crabmeat, drained, flaked and cartilage removed or 1 (6 oz) can chopped imitation crabmeat, mushroom stems and pieces, drained and chopped, snipped chives, shredded cheddar cheese, dry breadcrumbs, assorted cracker

flemish beef stew, american-style beer is used in this recipe. if you want to try another beer, go for a belgian ale - an imported pilsner might be too bitter., beef chuck, cut into 1- to 1 1/2-inch cubes, salt, black pepper, vegetable oil, unsalted butter, onions (6 to 8 medium), chopped (7 cups), turkish or 1 1/2 california bay leaves, pilsner-style beer such as budweiser, dijon mustard, thick) slices country-style bread, beef dry and sprinkle with pepper and 1/2 tsp salt., heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. transfer to a plate., add onions and remaining 1/4 tsp salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more., add beef along with any juices on plate, bay leaves, and beer and bring to a simmer., meanwhile , spread 1 tbsp mustard on each side of bread slices, then place bread on top of stew. simmer stew, covered, until beef is very tender, about 2 hours., just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. season with salt., stew can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. reheat over moderate heat., makes 6 to 8 main-course servings.