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1/2 cup butter. 1/2 cup all-purpose flour. 3 cups turkey stock. ground black pepper to taste. Directions. ... Melt the butter in a large, high-sided pot or Dutch oven over medium heat.
1 / 2 cup unsalted butter, softened; In a medium bowl at medium speed, mix filling ingredients until light and fluffy. ... Melt the chocolate and shortening in the microwave at 50 percent power ...
7 cups French bread, cut into 1 1/2 inch cubes. 1/2 cup melted butter. 4 large eggs. 1 cup granulated sugar. 1/4 cup light brown sugar. 1 teaspoon ground cinnamon. 2 teaspoon vanilla extract.
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. Transfer the batter to a large glass measuring cup with a spout (or a bowl that’s large enough to easily dip a 1/4 cup/60 ml measuring cup into).
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.
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, ...
Remove the lid, pour in the melted butter, cover, and whiz until combined, 10 seconds more. ... whisk in up to 1/2 cup/120 ml more of the remaining milk. ... spread about 1/2 tsp of butter around ...
2 cups sugar. 1 1/4 cups milk, warmed. 8 tablespoons (1 stick) salted butter, melted and cooled, plus softened butter for the dough and pans. 2 large eggs, beaten. 1 teaspoon kosher salt.