Life-Changing Compound Butters: In 3 Minutes Flat (Grace Légere Cookbooks)

by Grace Légere

rating: 5.0 (3 reviews)


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What could be better than softened butter blended with lip-smacking ingredients?
Not much! 
       In this new and easy-to-follow cookbook, foodie Grace Légere shares more than seventy unique, classic, exotic, and brunchy flavor combinations. Use as a spread on freshly baked bread, or as an enhancement to melt over vegetables or meats. Either way you will be delighted by these delicious recipes and will undoubtedly be inspired to come up with a few of your own.  
      Make her luscious Raspberry Cheesecake Butter, or spicy Bloody Mary Butter and take your entertaining to a new level. Family and loved ones will rave over a simple chicken breast when a Cashew, Honey, & Lime Butter is melting over it.
      With some simple ingredient preparation and a stick of butter that has already been softened, these compound butters go together in a flash! All can be enjoyed right away, or conveniently refrigerated to slice and use later. Many can become a topping or spread. Give them a try; your taste buds will thank you. 
                                                                           
"My mouth is watering just turning the pages." Reviews: April 13, 2017
                    
  • Also check out Life-changing Salad Dressings In 3 Minutes Flat



Details:
rank: #3,159,968
price: $11.95
bound: 70 pages
publisher: Independently published (April 14, 2017)
lang: English
asin:
isbn: 1521014132, 978-1521014134,
weight: 5.6 ounces (
filesize:

















Life-Changing Compound Butters: In 3 Minutes Flat (Grace Légere Cookbooks) Grace Légere
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Use them in tea etcCreate Account Log In No thanks, take me homeIm thinking maybe a blueberry butter in my future&Powered by WordPress.com VIP Giddyup! Chill for 2 hours before servingAdd the remaining herbs and blend until the herbs have colored the oil.Annamaria bakewelljunction.wordpress.com — November 1, 2012 9:53 am ReplyIve never made compound butter before but it looks so easyAngela — March 12, 2017 10:00 pm Comment ReplyI cant wait to try all 3.I have a.: CommentWelcome to Unlock New York Times recipes and your personal recipe box with a free account

Do you think you could add olive or canola oil to make it like a spreadable butter? Michelle — November 2, 2012 12:22 pm ReplyHi Heather, I would honestly just let the butter come to room temperature before you use it so its a nice spreading consistency, instead of adding oilSusannah — November 1, 2012 8:53 am ReplyOne of my favorite butters is butter mixed with boursin cheeseI loathe the flavour of butter and much prefer the lighter taste of margarineFrom what I can remember, I typically ordered the kids special, which involved some sort of hamburger patty and French fries, while my parents tucked into their adult-sized steak mealsI used a margarine spread (like smart balance) and i wonder if thats the reason it failed, because of the consistencyTamara — April 1, 2013 5:36 am ReplyHey Michelle! Do you know garlic butter? Thats one of my favorites so far- never heard of sweet or spiced butters before though, definitely will have a try in the coming days! A few days ago I discovered cpe butter in the supermarket, which of course I HAD to have& and it definitely was incredible to my mouth!Tracy — November 8, 2012 12:21 pm ReplyI love all of these variations! Cant wait to try them!Ive never had any problem doing thatOpt out or contact us anytime

An error has occurredCheck back later.MenuHomeFourth of JulyCooking GuidesSave and organize yourfavorite recipes.Create Your Recipe BoxLog inFourth of JulyCooking GuidesYour Recipe BoxLog InSuccess!This has been saved to your Recipe Box.Got itSubscribeYour free trial ends soon.SubscribeGot itXSearchDon't miss our most-popular social videos delivered to your inbox weeklyNavar — November 1, 2012 10:19 am ReplyI noticed you said to discard the vanilla bean after scraping the seeds outFacebook Messenger Ask our bot for recipes, meal ideas and daily food triviaPerfect on some hot dinner rolls!She has a love of herbs and spices, and is often inspired by international flavorsThanks for sharing!Stephanie — November 1, 2012 9:48 am ReplyI love garlic butter! But since I dont use flavored butter (or butter for that matter) that much, I havent made compound butter before

.Thanks for the website, its very informative for all your compound butter needsTanya — December 19, 2012 1:46 pm ReplyCould you use a teaspoon of vanilla bean paste in lieu of the vanilla bean or would that little bit of liquid change the consistency? Michelle — December 19, 2012 2:14 pm ReplyHi Tanya, You could definitely use vanilla bean paste, I dont think it would affect the consistency too muchOn special occasions, they can be found at their favorite Japanese restaurant, indulging in an obscene amount of sushiUsually Ill throw some parmesan cheese on there about 5 minutes before its done bakingBrother Tn-460 — November 6, 2012 2:16 pm ReplyI love this idea& it can totally jazz up a meal!Let's Get Started Prior to receiving The New Essentials of French Cooking for free, please confirm your email address belowLaurie — November 1, 2012 6:02 pm ReplyThese look great! I recently discovered a sweeter honey butter recipe that is excellent on cornbread: 1 stick of butter, 1/4 cup honey & 1/4 cup marshmallow fluff&really good! JudyH — April 21, 2013 4:17 pm ReplyOh wow I bet thats YUMMY! Ill have to save that ideaCassie Bake Your Day — November 1, 2012 9:55 am ReplyThis is so great b2ff6ad845

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