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3 1 / 2 cup self-rising flour; 1 1 / 3 cup 1 cup salted butter plus 5 tablespoon leaf lard, or 1 1/4 cup plus 1 tablespoon salted butter; 1 1 / 4 cup heavy cream, plain yogurt, milk, buttermilk ...
For one cup of cream, whisk together 2/3 cup of half-and-half and 1/3 cup of melted butter. Full-fat Greek yogurt and milk. For a protein-packed substitute for heavy cream, ...
3/4 cup (7 ounces) creamy peanut or almond butter. 1/2 cup (2.4 ounces) almond flour or ground flax seed. 2 tablespoons (1 ounce) maple syrup or honey. 1/2 cup small mix-ins like mini chocolate ...
Put 1 3/4 cups/420 ml of the milk, the eggs, and salt into a blender. Whiz for a few seconds to blend everything together. Remove the lid and add the flour. Cover and blend until very smooth, about 20 seconds. Remove the lid, pour in the melted butter, cover, and whiz until combined, 10 seconds more.
2 cups all purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 3/4 cup butter. 3/4 cup granulated sugar. 3/4 cup brown sugar. 1 large egg. 2 teaspoons vanilla extract. 1 cup chocolate chips ...
Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining COOL WHIP onto center of pie. REFRIGERATE 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.
1 cup butter, room temperature; 3 / 4 cup packed dark brown sugar; 3 / 4 cup granulated sugar; 4 egg yolk, ... Divide half of the cookies/biscuits between the 2 prepared baking sheet/trays ...
Serves 1. 2 tablespoons butter. 3 egg whites, beaten. 1 tablespoon olive or canola oil. 1/4 cup mushrooms, sliced* ... 1/2 cup water. 3/4 cup milk. 3 tablespoons butter, melted. 1 teaspoon vanilla.