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1 cup (2 sticks) unsalted butter, room temperature. 3/4 cup confectioners' sugar. Preparation. Preheat oven to 300 F. Sift flour and salt, mix into bowl and set aside. Mix butter on high speed ...
1/4 cup warm water (105° to 115°F) Two 1/4-ounce packets active dry yeast ... 1 1/4 cups milk, warmed. 8 tablespoons (1 stick) salted butter, melted and cooled, plus softened butter for the ...
(1 stick) salted butter, at room temperature, plus more for the pan. 4 oz. semisweet chocolate chips (about 2/3 cup) 1/4 c. unsweetened cocoa powder. 2 c. granulated sugar. 2 c. all-purpose flour ...
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.
3/4 tsp. kosher salt. Pinch of cayenne pepper. 1/2 c. (1 stick) unsalted butter. Sliced fresh chives, for serving. Directions. Eggs. Preheat oven to 400°. Spray an 8" or 10" ceramic baking dish ...
Preheat the oven to 350° and lightly butter the sides of a 9-by-13-inch glass baking dish. In a medium bowl, whisk the flour with the baking powder and salt. In a standing electric mixer fitted with the paddle, beat 2 sticks of the butter with the granulated sugar at medium speed until very fluffy, 5 minutes.
1/4 cup spinach* Heat the butter in a non-stick skillet over medium heat. Add the egg whites. ... 3/4 cup milk. 3 tablespoons butter, melted. 1 teaspoon vanilla. 1 cup flour. 2 and 1/2 tablespoons ...
Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use. WHISK cream cheese, sugar and 2 tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust. BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer.