178 simple butter powder Recipes

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

cocoa powder (good quality ), sugar, powdered milk, simple syrup (honey or corn syrup ok), unsalted butter, melted, vanilla extract (good quality ), salt

crab cakes, crab cake mix , prepared as directed on the box using a 1 lb can of refrigerated crab meat or fresh picked crab meat from the legs, with the addition of 1 egg to the mix, peanut or canola oil for frying, butter for frying, dipping sauce, mayonnaise, sour cream, tastefully simple fiesta party dip mix, cayenne pepper, red pepper flakes, dry mustard, dried cilantro, dried minced onions, garlic powder

unsalted butter, sugar, cornmeal, flour, baking powder, salt, eggs, egg yolk, milk, simple syrup, butter, peach, sliced into 1 inch slices, blueberries, banana, sliced into 1-inch pieces, pear, sliced into 1-inch slices, caramel sauce, cream in pastry bag, chiffonade of mint, powdered sugar in shaker

canned peaches, sliced (fresh or frozen can be subsituted), flour, cinnamon, vanilla powder (extract can be substituted), granola cereal (i like nature s path flax and pumpkin), instant oatmeal (2 packets quaker simple harvest vanilla almond & honey), brown sugar, all-purpose flour, sliced almonds, cinnamon, vanilla powder, butter (little bit soft)

garlic bread, this goes great with any italian dish , and is simple to make., garlic powder, oregano, basil, dired minced garlic, kosher salt, parmesean cheese, butter, softened, italian bread, preheat oven to 375 degrees. combine spices in a mortar in pestle, and grind until the salt and minced garlic have been broken down and combined. if you don tsp have a mortar and pestle, simply put the spices in a zip loc freezer bag, and beat with the flat side of a meat tenderizer or rolling pin until crushed and combined. slice loaf in half length wise, and spread each half with a half stick of butter. divide the spice mixture in half, and spread each half evenly over each piece of bread. wrap each half in aluminum foil and bake for about 15 minutes. to crisp it up a bit, open the foil up and bake another 5 to 7 minutes.

coconut ice cream, caramel mou, parfait au rhum, nougatine, banana sorbet, macaron chocolat, vernis, stabilizer, sugar, coconut puree, milk, egg yolks, sugar, glucose, heavy cream, vanilla bean, egg yolks, sugar, corn syrup, water, heavy cream, dark rum, glucose, sugar, butter, granulated almonds, toasted, sugar, stabilizer, water, glucose, banana puree, lemon juice, sugar, almond flour, cocoa powder, egg whites (7 ), sugar, butter, melted, apricot glaze, glucose, simple syrup

flour, cocoa powder, eggs, sugar, butter, melted, chocolate buttercream, sugar, egg yolks, butter, cut in cubes, chocolate, melted and cooled, simple syrup, kirsch, chocolate, chopped, chocolate genoise cake (previous recipe), chocolate buttercream frosting (previous recipe)

lemon, juiced, simple syrup, unflavored gelatin, heavy cream, chilled, lemon curd, sponge cake , recipe follows, sweetened whipped cream, fresh mint, lemons, egg yolks, sugar, butter, cold, milk, unsalted butter, eggs, sugar, all-purpose flour, baking powder, salt, pure vanilla extract

eggs, separated, sugar, salt, flour , sifted, baking powder, melted butter, cream filling , recipe follows, cream , recipe follows, simple syrup , recipe follows, raspberry jam, marzipan dome , recipe follows, milk, split vanilla bean, eggs, cornstarch, sugar, salt, heavy cream, sugar

firm fish, cut into 1 1/2 inch chunks (snapper whitefish), a good simple hot sauce (crystal preferred or tabasco, or less), lime , juice of, egg, beaten, flour, cold water, cornstarch, baking powder, good grind black pepper, salt, egg, beaten, flour, melted butter, good malty beer or 1 cup malt liquor, salt

white chocolate , 17 oz, 500 g, cocoa butter , 1.8 oz, 50 g, corn syrup , 5.3 oz, 150 g, simple syrup , 2.6 oz, 75 g, food color paste, cornstarch , for flouring the table, gelatin sheets or 1/2 envelope powdered gelatin, white chocolate, chopped , 8.8 oz, 250 g, heavy cream , 5.25 oz, 150 g

white chocolate , 17 oz, 500 g, cocoa butter , 1.8 oz, 50 g, corn syrup , 5.3 oz, 150 g, simple syrup , 2.6 oz, 75 g, food color paste, cornstarch , for flouring the table, gelatin sheets or 1/2 envelope powdered gelatin, white chocolate, chopped , 8.8 oz, 250 g, heavy cream , 5.25 oz, 150 g

white bread (french or italian simple bread, better if 1 day old), amaretti cookies or 7 oz other dry cookies (bitter almonds macaroons, for example), milk, eggs, bittersweet cocoa powder, amaretto , di saronno originale (optional only if you use other cookies), white sugar, butter, room temperature, raisins, chopped nuts (or almonds), grated lemon , zest of

cupcake, yellow cake mix (i use pillsbury ), mojito mix , i use stirrings simple mix, bacardi light rum, eggs (or per box directions ), vegetable oil, lime , zest of 1, lime , juice of 1, powdered 10x sugar, cream cheese, softened, butter, softened, lime , zest of 1, juice , of 1, bacardi light rum

sugar, oil, vanilla, eggs, flour, zucchini; shredded (2-3 small zucchini), walnuts or pecans; chopped or whole, ground corriander seed (optional), baking powder, salt, hickory syrup or simple syrup of choice, butter, brown sugar, flour, sugar