I'm making Paula Deen's Ooey Gooey Butter Bars (also known as Ooey Gooey Butter Cake) for holiday goodie baskets. I'm having trouble getting the top to be flaky
I have some butter with sea salt crystals in, which I keep in the bread bin, unrefrigerated. I have noticed that it seems to be getting wet, with small amounts
I was looking at this question: How do I butter popcorn without making it soggy? And it got me wondering: is there any instance, either using melted butter fo
A few of the chocolate cake recipes I read always start with the step - mix butter and sugar until creamy. I've tried a couple of times but failed to create any
You have sauces like hollandaise and béarnaise, which are made with egg yolks and clarified butter. You also have mayonaise, that is made with an egg yol
Tonight I tried to make some butter from some raw cows milk. I followed the instructions here, and let the cream I skimmed off a gallon of milk sit for about 2
I've been making cupcakes for a while now and I use butter icing. They come out pretty and taste nice, but they melt so quickly. Sometimes it's impossible to pi
While I was cooking a very simple Alfredo sauce today for my lunch, I had already started my sauce before I realized I was out of butter. If this happens agai
I am preparing for a cake decorating party for some 8-year-olds and was testing a simple butter cake recipe. I made a small-ish batch of batter (just over a
I have: but even with the whisk on the stand mixer, it seems to take for ages compared to when I was a kid and used a: I'm using room temp butter and mix
Is there something that I can use as a substitute for vegetable oil in a recipe? I'm actually making cornbread (I think it matters), and normally the recipe cal
I am accustomed to creaming sugar and butter, but the recipes I have used until now had more butter than sugar. This time, I tried a cookie recipe which had 180
I'm planning on making a Swiss roll. This is a sponge cake, baked in your baking sheet (so it's thin) and you roll it up, mostly with a filling. While looking
I was making a pie the other day -- a mock apple pie*, to be exact, which is unusual enough. But I came up short on butter and don't keep any shortening stocked
I made Brioche for the first time tonight using the Rich Man's Brioche recipe from Reinhart's Bread Baker's Apprentice. The recipe basically leaves out the but
When making chocolate chip cookies, I forgot to add white sugar while I was creaming the butter and brown sugar. I creamed the butter and brown sugar, had just
I don't get it. Do they have some chemical leaveners in them or something? I just had a slice tonight and upon complementing the chef on its lightness, was to
In another question I ask about the ideal flour, sugar, butter ratio to use in crumble. It appears that the amount of sugar people add in their recipes depends
It seems to be common knowledge among bakers that salted butter has a higher water content than unsalted*. How much higher? And if there's a different amount o
I bought fresh ground peanut butter, and it's great and all, and I really like it for peanut sauces, but I really just want a peanut butter and jelly sandwich a