HOW TO CLARIFY BUTTERHow to clarify butter. The procedure is simple and worth it. Why? Clarified butter does not burn as fast as butter with milk solids in it.
CLARIFYING BUTTER 2 lbs butter, unsalted Cut the unsalted butter into chunks and place in a small saucepan on low heat. As the butter melts white foam will float on the top. Just use a spoon and skim this off. What we keep is the clear yellow butter below the foam. Remove from heat and cool slightly. Pour through a fine sieve into a glass jar. The milky residue stays in the bottom of the pan. Do NOT keep this or pour it into your glass jar. You can store the butter in the refrigerator for 14 days or freeze it for 2 months. Two pounds of regular butter = 3 cups of clarified butter. Only use unsalted butter. |
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FEATURED RECIPE:
HOMEMADE STRAWBERRY MUFFIN RECIPE
2 cups flour
1 cup white sugar
1 TBS baking powder
1/2 tsp salt
2 eggs, slightly beaten
1 cup milk or half-and-half
1/2 cup vegetable oil
1/2 tsp strawberry extract (optional)
1-1/2 cups fresh strawberries, quartered
Top the muffins with my Old-Fashioned Cream Cheese Frosting
(only make half of the recipe)
whole strawberries, halved (garnish)
powdered sugar (garnish)
PREHEAT oven to 400 degrees. Grease or use paper lined muffin tin; set aside.
In a large bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk, oil and strawberry extract. Stir into the dry ingredients and mix JUST until incorporated (there will be lumps). Fold in quartered strawberries.
Spoon into greased muffin tins and sprinkle tops lightly with white sugar. Bake for 18 to 20 minutes or until golden brown.
Sprinkle lightly with powdered sugar and top with a dollop of cream cheese frosting. Nestle a halved strawberry on top and smile. You just created a "good thing."
Strawberry Banana Muffins
add 3/4 cups strawberries and
3/4 cup chopped banana
Strawberry Rhubarb Muffins
add 1 cup strawberries and
1/2 cup chopped rhubarb
photo courtesy of *christine** at flickr.com