Re: [CnD] Irish butter

2017-03-20 Thread gail johnson via Cookinginthedark 

I have never heard of self rising butter. Did you mean self rising flour?
Regarding Irish Butter I have a friend who since finding it won't use 
any other type.

She claims it is superior in flavour to anything else.
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Re: [CnD] Irish butter

2017-03-20 Thread Gary Patterson via Cookinginthedark 
If you use self rising butter, don't add salt.

Gary Patterson

-Original Message-
From: Sugar lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, March 19, 2017 7:27 PM
To: cookinginthedark@acbradio.org
Cc: Sugar lopez
Subject: Re: [CnD] Irish butter

Hello Ilene
In this case I believe so since it is a much creamier and thicker butter than 
the regular butter out there.
In saying this if you are watching calories or "way of eating" I would go very 
sparce with this.
Then again a nice creamy treat is not bad from time to time.
I hope I have helped you.
sugar
I'm in my own little world, but thats ok everybody knows me here Sugar


-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, March 19, 2017 4:52 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD] Irish butter

Hi Sugar,

Does this recipe really use salted butter? Its always been my understanding 
that in baking one should use unsalted butter.  Even though its not specified I 
thought it was always understood that you should just used unsalted butter.  
Just want to make sure in case your cookie recipe does intend to use the salted 
variety.

Thanks.

Eileen


From: Sugar lopez via Cookinginthedark
Sent: Sunday, March 19, 2017 5:58 PM
To: cookinginthedark@acbradio.org
Cc: Sugar lopez
Subject: Re: [CnD] Irish butter

I don't see why not. Jere is a cookie recipe for you Irish Butter Cookies

Yield: about 4 to 5 dozen cookies

Cookies
1 cup (2 sticks) Challenge European Style
Butter (salted), softened
3/4 cup sugar
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Buttercream Icing
1/4 cup (1/2 stick) Challenge European Style
Butter (salted), softened
1 cup powdered sugar
1 tablespoon whiskey*
2 2 drops green food color
green cake decorating crystals
Method
Cookies: Preheat oven to 375°F. Cream butter and sugar until light and fluffy. 
Beat in egg. Whisk together flour, baking soda and salt. Gradually add flour 
mixture into butter mixture. Mix until well blended. Divide dough in half. Roll 
out half of dough at a time on a lightly floured surface to an approximately 
12-inch circle). Cut into shamrock shapes with floured cookie cutter. Place 1/2 
inch apart on parchment lined or unbuttered cookie sheets.
Bake 8 minutes or until lightly browned. Transfer cookies to wire racks; cool 
completely. Spread tops of cookies with buttercream icing and sprinkle with 
green cake decorating crystals. Store in airtight container.
Buttercream Icing: Cream butter. Add powdered sugar and blend well. Stir in 
whiskey and beat well. Blend in food color. Add additional sugar or whiskey if 
necessary for spreading consistency. Makes 1/2 cup icing.
*1/2 teaspoon of vanilla plus 2 1/2 teaspoons water could be substituted for 
whisky.
Recipe  courtesy of Challenge Dairy.
I'm in my own little world, but thats ok everybody knows me here Sugar


-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, March 19, 2017 1:50 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re: [CnD] Irish butter

Can you use this in baking, as in shortbread cookies, or just on toast or say, 
in mashed potatoes?


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Sugar lopez via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, March 18, 2017 7:58 PM
To: cookinginthedark@acbradio.org
Cc: Sugar lopez
Subject: Re: [CnD] Irish butter

2 Irish Butter:

3 cups (40% butterfat) cream
1/2 - 1 teaspoon sea salt

Churn in a butter churn or shake in a large ice cold jar for about 15 minutes. 
(You can use an ice cream machine or a hand mixer too). Strain this thick 
mixture into a cheese cloth covered bowl to separate the butterfat from the 
whey. then pour off the buttermilk-whey and drink it or save it for a recipe.

Knead the butter until the color darkens and the liquid comes out of it. At 
this point you can add sea salt if you like... to taste... 1/2 tsp or more if 
you like.

*** Irish butter is richer than American butter. American butter is only 30%
- 35% butter fat.

You can find Irish butter in some stores.

I'm in my own little world, but thats ok everybody knows me here Sugar


-Original Message-
From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, March 18, 2017 5:35 PM
To: cookinginthedark@acbradio.org
Cc: Wendy
Subject: [CnD] Irish butter

Yesterday was St. Patrick's Day, & in the grocery store flyer was advertised 
Irish Butter, about $4 for half a pound. I decided to treat myself. The butter 
is richer in flavor, like the butter I ate when a child. Seems the butter today 
is watered down.
Wendy

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Re: [CnD] Irish butter

2017-03-20 Thread Eileen Scrivani via Cookinginthedark 
Sorry, my message should have said, “Hi Sugar,”.  I was thinking backwards 
!

Eileen


From: Eileen Scrivani via Cookinginthedark
Sent: Monday, March 20, 2017 8:33 AM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD] Irish butter

Hi Lopez,

While I do watch what I eat, in this case it has nothing to do with my diet. It 
is just an unspoken rule of baking cakes, cookies and I suppose other pastry 
type desserts. If your recipe specifically stated salted butter then it may 
well be one of those recipes that in fact requires salted butter. If I know I’m 
going to be baking I make sure to get unsalted butter in the house. And it 
doesn’t have anything to do with the creaminess or thickness either.  My local 
grocery store also carries the Irish butter that is very good.

I’m not sure why, but while salted butter may not ruin a baked good, it might 
alter the taste enough that it just doesn’t come out with the flavor you’d get 
using unsalted. So if your dessert items aren’t tasting the way you were 
anticipated, try using the unsalted butter and see if it makes a difference.

Eileen


From: Sugar lopez via Cookinginthedark
Sent: Sunday, March 19, 2017 8:26 PM
To: cookinginthedark@acbradio.org
Cc: Sugar lopez
Subject: Re: [CnD] Irish butter

Hello Ilene
In this case I believe so since it is a much creamier and thicker butter than 
the regular butter out there.
In saying this if you are watching calories or "way of eating" I would go very 
sparce with this.
Then again a nice creamy treat is not bad from time to time.
I hope I have helped you.
sugar
I'm in my own little world, but thats ok everybody knows me here
Sugar


-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, March 19, 2017 4:52 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD] Irish butter

Hi Sugar,

Does this recipe really use salted butter? Its always been my understanding 
that in baking one should use unsalted butter.  Even though its not specified I 
thought it was always understood that you should just used unsalted butter.  
Just want to make sure in case your cookie recipe does intend to use the salted 
variety.

Thanks.

Eileen


From: Sugar lopez via Cookinginthedark
Sent: Sunday, March 19, 2017 5:58 PM
To: cookinginthedark@acbradio.org
Cc: Sugar lopez
Subject: Re: [CnD] Irish butter

I don't see why not. Jere is a cookie recipe for you Irish Butter Cookies

Yield: about 4 to 5 dozen cookies

Cookies
1 cup (2 sticks) Challenge European Style
Butter (salted), softened
3/4 cup sugar
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Buttercream Icing
1/4 cup (1/2 stick) Challenge European Style
Butter (salted), softened
1 cup powdered sugar
1 tablespoon whiskey*
2 2 drops green food color
green cake decorating crystals
Method
Cookies: Preheat oven to 375°F. Cream butter and sugar until light and fluffy. 
Beat in egg. Whisk together flour, baking soda and salt. Gradually add flour 
mixture into butter mixture. Mix until well blended. Divide dough in half. Roll 
out half of dough at a time on a lightly floured surface to an approximately 
12-inch circle). Cut into shamrock shapes with floured cookie cutter. Place 1/2 
inch apart on parchment lined or unbuttered cookie sheets.
Bake 8 minutes or until lightly browned. Transfer cookies to wire racks; cool 
completely. Spread tops of cookies with buttercream icing and sprinkle with 
green cake decorating crystals. Store in airtight container.
Buttercream Icing: Cream butter. Add powdered sugar and blend well. Stir in 
whiskey and beat well. Blend in food color. Add additional sugar or whiskey if 
necessary for spreading consistency. Makes 1/2 cup icing.
*1/2 teaspoon of vanilla plus 2 1/2 teaspoons water could be substituted for 
whisky.
Recipe  courtesy of Challenge Dairy.
I'm in my own little world, but thats ok everybody knows me here Sugar


-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, March 19, 2017 1:50 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re: [CnD] Irish butter

Can you use this in baking, as in shortbread cookies, or just on toast or say, 
in mashed potatoes?


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Sugar lopez via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, March 18, 2017 7:58 PM
To: cookinginthedark@acbradio.org
Cc: Sugar lopez
Subject: Re: [CnD] Irish butter

2 Irish Butter:

3 cups (40% butterfat) cream
1/2 - 1 teaspoon sea salt

Churn in a butter churn or shake in a large ice cold jar for about 15 minutes. 
(You can use an ice cream machine or a hand mixer too). Strain this thick 
mixture into a cheese cloth covered bowl to separate the butterfat from the 
whey. then pour off the buttermilk-whey and drink it or save it for a recipe.

Knead the bu

Re: [CnD] Irish butter

2017-03-20 Thread Eileen Scrivani via Cookinginthedark 
Hi Lopez,

While I do watch what I eat, in this case it has nothing to do with my diet. It 
is just an unspoken rule of baking cakes, cookies and I suppose other pastry 
type desserts. If your recipe specifically stated salted butter then it may 
well be one of those recipes that in fact requires salted butter. If I know I’m 
going to be baking I make sure to get unsalted butter in the house. And it 
doesn’t have anything to do with the creaminess or thickness either.  My local 
grocery store also carries the Irish butter that is very good.

I’m not sure why, but while salted butter may not ruin a baked good, it might 
alter the taste enough that it just doesn’t come out with the flavor you’d get 
using unsalted. So if your dessert items aren’t tasting the way you were 
anticipated, try using the unsalted butter and see if it makes a difference.

Eileen


From: Sugar lopez via Cookinginthedark
Sent: Sunday, March 19, 2017 8:26 PM
To: cookinginthedark@acbradio.org
Cc: Sugar lopez
Subject: Re: [CnD] Irish butter

Hello Ilene
In this case I believe so since it is a much creamier and thicker butter than 
the regular butter out there.
In saying this if you are watching calories or "way of eating" I would go very 
sparce with this.
Then again a nice creamy treat is not bad from time to time.
I hope I have helped you.
sugar
I'm in my own little world, but thats ok everybody knows me here
Sugar


-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, March 19, 2017 4:52 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD] Irish butter

Hi Sugar,

Does this recipe really use salted butter? Its always been my understanding 
that in baking one should use unsalted butter.  Even though its not specified I 
thought it was always understood that you should just used unsalted butter.  
Just want to make sure in case your cookie recipe does intend to use the salted 
variety.

Thanks.

Eileen


From: Sugar lopez via Cookinginthedark
Sent: Sunday, March 19, 2017 5:58 PM
To: cookinginthedark@acbradio.org
Cc: Sugar lopez
Subject: Re: [CnD] Irish butter

I don't see why not. Jere is a cookie recipe for you Irish Butter Cookies

Yield: about 4 to 5 dozen cookies

Cookies
1 cup (2 sticks) Challenge European Style
Butter (salted), softened
3/4 cup sugar
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Buttercream Icing
1/4 cup (1/2 stick) Challenge European Style
Butter (salted), softened
1 cup powdered sugar
1 tablespoon whiskey*
2 2 drops green food color
green cake decorating crystals
Method
Cookies: Preheat oven to 375°F. Cream butter and sugar until light and fluffy. 
Beat in egg. Whisk together flour, baking soda and salt. Gradually add flour 
mixture into butter mixture. Mix until well blended. Divide dough in half. Roll 
out half of dough at a time on a lightly floured surface to an approximately 
12-inch circle). Cut into shamrock shapes with floured cookie cutter. Place 1/2 
inch apart on parchment lined or unbuttered cookie sheets.
Bake 8 minutes or until lightly browned. Transfer cookies to wire racks; cool 
completely. Spread tops of cookies with buttercream icing and sprinkle with 
green cake decorating crystals. Store in airtight container.
Buttercream Icing: Cream butter. Add powdered sugar and blend well. Stir in 
whiskey and beat well. Blend in food color. Add additional sugar or whiskey if 
necessary for spreading consistency. Makes 1/2 cup icing.
*1/2 teaspoon of vanilla plus 2 1/2 teaspoons water could be substituted for 
whisky.
Recipe  courtesy of Challenge Dairy.
I'm in my own little world, but thats ok everybody knows me here Sugar


-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, March 19, 2017 1:50 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re: [CnD] Irish butter

Can you use this in baking, as in shortbread cookies, or just on toast or say, 
in mashed potatoes?


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Sugar lopez via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, March 18, 2017 7:58 PM
To: cookinginthedark@acbradio.org
Cc: Sugar lopez
Subject: Re: [CnD] Irish butter

2 Irish Butter:

3 cups (40% butterfat) cream
1/2 - 1 teaspoon sea salt

Churn in a butter churn or shake in a large ice cold jar for about 15 minutes. 
(You can use an ice cream machine or a hand mixer too). Strain this thick 
mixture into a cheese cloth covered bowl to separate the butterfat from the 
whey. then pour off the buttermilk-whey and drink it or save it for a recipe.

Knead the butter until the color darkens and the liquid comes out of it. At 
this point you can add sea salt if you like... to taste... 1/2 tsp or more if 
you like.

*** Irish butter is richer than American butter. American butter is only 30%
- 35% butter fat.

You can

Re: [CnD] Irish butter

2017-03-19 Thread desi noller via Cookinginthedark 
I don't know about these particular cookies, but I have always used salted 
butter in all of my baking, and nobody has ever turned it down, and always come 
back for more!


Desi







- Original Message -
From: Eileen Scrivani via Cookinginthedark  <cookinginthedark@acbradio.org>
To: cookinginthedark@acbradio.org
Date: Sunday, March 19, 2017 4:51 pm
Subject: Re: [CnD] Irish butter

>
>
> Hi Sugar,
> 
> Does this recipe really use salted butter? Its always been my understanding 
> that in baking one should use unsalted butter.  Even though its not specified 
> I thought it was always understood that you should just used unsalted butter. 
>  Just want to make sure in case your cookie recipe does intend to use the 
> salted variety.
> 
> Thanks.
> 
> Eileen
> 
> 
> From: Sugar lopez via Cookinginthedark 
> Sent: Sunday, March 19, 2017 5:58 PM
> To: cookinginthedark@acbradio.org 
> Cc: Sugar lopez 
> Subject: Re: [CnD] Irish butter
> 
> I don't see why not. Jere is a cookie recipe for you
> Irish Butter Cookies
> 
> Yield: about 4 to 5 dozen cookies
> 
> Cookies
> 1 cup (2 sticks) Challenge European Style
> Butter (salted), softened
> 3/4 cup sugar
> 1 egg
> 2 1/2 cups all-purpose flour
> 1 teaspoon baking soda
> 1/4 teaspoon salt 
> Buttercream Icing
> 1/4 cup (1/2 stick) Challenge European Style
> Butter (salted), softened
> 1 cup powdered sugar
> 1 tablespoon whiskey*
> 2 2 drops green food color
> green cake decorating crystals
> Method
> Cookies: Preheat oven to 375dgF. Cream butter and sugar until light and 
> fluffy. Beat in egg. Whisk together flour, baking soda and salt. Gradually 
> add flour mixture into butter mixture. Mix until well blended. Divide dough 
> in half. Roll out half of dough at a time on a lightly floured surface to an 
> approximately 12-inch circle). Cut into shamrock shapes with floured cookie 
> cutter. Place 1/2 inch apart on parchment lined or unbuttered cookie sheets.
> Bake 8 minutes or until lightly browned. Transfer cookies to wire racks; cool 
> completely. Spread tops of cookies with buttercream icing and sprinkle with 
> green cake decorating crystals. Store in airtight container.
> Buttercream Icing: Cream butter. Add powdered sugar and blend well. Stir in 
> whiskey and beat well. Blend in food color. Add additional sugar or whiskey 
> if necessary for spreading consistency. Makes 1/2 cup icing.
> *1/2 teaspoon of vanilla plus 2 1/2 teaspoons water could be substituted for 
> whisky.
> Recipe  courtesy of Challenge Dairy.
> I'm in my own little world, but thats ok everybody knows me here
> Sugar
> 
> 
> -Original Message-----
> From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Sunday, March 19, 2017 1:50 AM
> To: cookinginthedark@acbradio.org
> Cc: Sandy
> Subject: Re: [CnD] Irish butter
> 
> Can you use this in baking, as in shortbread cookies, or just on toast or 
> say, in mashed potatoes? 
> 
> 
> Fear is just excitement in need of an attitude adjustment! 
> -----Original Message-
> From: Sugar lopez via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, March 18, 2017 7:58 PM
> To: cookinginthedark@acbradio.org
> Cc: Sugar lopez
> Subject: Re: [CnD] Irish butter
> 
> 2 Irish Butter:
> 
> 3 cups (40% butterfat) cream
> 1/2 - 1 teaspoon sea salt
> 
> Churn in a butter churn or shake in a large ice cold jar for about 15 
> minutes. (You can use an ice cream machine or a hand mixer too). Strain this 
> thick mixture into a cheese cloth covered bowl to separate the butterfat from 
> the whey. then pour off the buttermilk-whey and drink it or save it for a 
> recipe.
> 
> Knead the butter until the color darkens and the liquid comes out of it. At 
> this point you can add sea salt if you like... to taste... 1/2 tsp or more if 
> you like.
> 
> *** Irish butter is richer than American butter. American butter is only 30%
> - 35% butter fat.
> 
> You can find Irish butter in some stores.
> 
> I'm in my own little world, but thats ok everybody knows me here Sugar
> 
> 
> -Original Message-
> From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, March 18, 2017 5:35 PM
> To: cookinginthedark@acbradio.org
> Cc: Wendy
> Subject: [CnD] Irish butter
> 
> Yesterday was St. Patrick's Day, & in the grocery store flyer was advertised 
> Irish Butter, about $4 for half a pound. I decided to treat myself. The 
> butter is richer in flavor, like the butter I ate when a child. Seems the 
> butter today is watered down.
> Wendy
> 
> ___
> Cookingintheda

Re: [CnD] Irish butter

2017-03-19 Thread desi noller via Cookinginthedark 
It definitely makes home baking spectacular!  Remember, each cube is half a 
pound.  It's a little more expensive, but definitely worth it, and you can get 
3 half-pound cubes in a box at Costco for $7.00.

Desi


the

- Original Message -
From: Wendy via Cookinginthedark  <cookinginthedark@acbradio.org>
To: cookinginthedark@acbradio.org
Date: Sunday, March 19, 2017 1:56 pm
Subject: Re: [CnD] Irish butter

>
>
> I have noticed home baking has not been as tasty as in my Mom's days, & I 
> wonder if the butter, like Irish butter, makes all the difference. Too bad it 
> is so pricy.
> Wendy
> 
> -Original Message-
> From: desi noller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Sunday, March 19, 2017 3:22 PM
> To: cookinginthedark@acbradio.org
> Cc: desi noller <desiandca...@q.com>
> Subject: Re: [CnD] Irish butter
> 
> You can use it any way you would use regular storebought butter!  It is 
> butter after all.  It's just that it's grass-fed instead of coming from 
> factory farmed cows!  It is more expensive than regular butter that comes in 
> a 4-cube 1 pound box, but in my opinion, the incredible taste and 
> healthfulness are most definitely worth it!  I made my Christmas Marshmallow 
> Cream Fudge with it, and oh my goodness!  Yum!
> 
> Desi
> 
> 
> 
> 
> - Original Message -
> From: Sandy via Cookinginthedark  <cookinginthedark@acbradio.org>
> To: cookinginthedark@acbradio.org
> Date: Sunday, March 19, 2017 1:50 am
> Subject: Re: [CnD] Irish butter
> 
> >
> >
> > Can you use this in baking, as in shortbread cookies, or just on toast 
> > or say, in mashed potatoes?
> > 
> > 
> > Fear is just excitement in need of an attitude adjustment! 
> > -Original Message-
> > From: Sugar lopez via Cookinginthedark 
> > [mailto:cookinginthedark@acbradio.org]
> > Sent: Saturday, March 18, 2017 7:58 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Sugar lopez
> > Subject: Re: [CnD] Irish butter
> > 
> > 2 Irish Butter:
> > 
> > 3 cups (40% butterfat) cream
> > 1/2 - 1 teaspoon sea salt
> > 
> > Churn in a butter churn or shake in a large ice cold jar for about 15 
> > minutes. (You can use an ice cream machine or a hand mixer too). 
> > Strain this thick mixture into a cheese cloth covered bowl to separate 
> > the butterfat from the whey. then pour off the buttermilk-whey and 
> > drink it or save it for a recipe.
> > 
> > Knead the butter until the color darkens and the liquid comes out of 
> > it. At this point you can add sea salt if you like... to taste... 1/2 
> > tsp or more if you like.
> > 
> > *** Irish butter is richer than American butter. American butter is 
> > only 30%
> > - 35% butter fat.
> > 
> > You can find Irish butter in some stores.
> > 
> > I'm in my own little world, but thats ok everybody knows me here Sugar
> > 
> > 
> > -Original Message-
> > From: Wendy via Cookinginthedark 
> > [mailto:cookinginthedark@acbradio.org]
> > Sent: Saturday, March 18, 2017 5:35 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Wendy
> > Subject: [CnD] Irish butter
> > 
> > Yesterday was St. Patrick's Day, & in the grocery store flyer was 
> > advertised Irish Butter, about $4 for half a pound. I decided to treat 
> > myself. The butter is richer in flavor, like the butter I ate when a 
> > child. Seems the butter today is watered down.
> > Wendy
> > 
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> > 
> > 
> > ---
> > This email has been checked for viruses by Avast antivirus software.
> > https://www.avast.com/antivirus
> > 
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> > 
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
> ___
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Re: [CnD] Irish butter

2017-03-19 Thread Sugar lopez via Cookinginthedark 
Hello Ilene
In this case I believe so since it is a much creamier and thicker butter than 
the regular butter out there.
In saying this if you are watching calories or "way of eating" I would go very 
sparce with this.
Then again a nice creamy treat is not bad from time to time.
I hope I have helped you.
sugar
I'm in my own little world, but thats ok everybody knows me here
Sugar


-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, March 19, 2017 4:52 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD] Irish butter

Hi Sugar,

Does this recipe really use salted butter? Its always been my understanding 
that in baking one should use unsalted butter.  Even though its not specified I 
thought it was always understood that you should just used unsalted butter.  
Just want to make sure in case your cookie recipe does intend to use the salted 
variety.

Thanks.

Eileen


From: Sugar lopez via Cookinginthedark
Sent: Sunday, March 19, 2017 5:58 PM
To: cookinginthedark@acbradio.org
Cc: Sugar lopez
Subject: Re: [CnD] Irish butter

I don't see why not. Jere is a cookie recipe for you Irish Butter Cookies

Yield: about 4 to 5 dozen cookies

Cookies
1 cup (2 sticks) Challenge European Style
Butter (salted), softened
3/4 cup sugar
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Buttercream Icing
1/4 cup (1/2 stick) Challenge European Style
Butter (salted), softened
1 cup powdered sugar
1 tablespoon whiskey*
2 2 drops green food color
green cake decorating crystals
Method
Cookies: Preheat oven to 375°F. Cream butter and sugar until light and fluffy. 
Beat in egg. Whisk together flour, baking soda and salt. Gradually add flour 
mixture into butter mixture. Mix until well blended. Divide dough in half. Roll 
out half of dough at a time on a lightly floured surface to an approximately 
12-inch circle). Cut into shamrock shapes with floured cookie cutter. Place 1/2 
inch apart on parchment lined or unbuttered cookie sheets.
Bake 8 minutes or until lightly browned. Transfer cookies to wire racks; cool 
completely. Spread tops of cookies with buttercream icing and sprinkle with 
green cake decorating crystals. Store in airtight container.
Buttercream Icing: Cream butter. Add powdered sugar and blend well. Stir in 
whiskey and beat well. Blend in food color. Add additional sugar or whiskey if 
necessary for spreading consistency. Makes 1/2 cup icing.
*1/2 teaspoon of vanilla plus 2 1/2 teaspoons water could be substituted for 
whisky.
Recipe  courtesy of Challenge Dairy.
I'm in my own little world, but thats ok everybody knows me here Sugar


-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, March 19, 2017 1:50 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re: [CnD] Irish butter

Can you use this in baking, as in shortbread cookies, or just on toast or say, 
in mashed potatoes?


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Sugar lopez via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, March 18, 2017 7:58 PM
To: cookinginthedark@acbradio.org
Cc: Sugar lopez
Subject: Re: [CnD] Irish butter

2 Irish Butter:

3 cups (40% butterfat) cream
1/2 - 1 teaspoon sea salt

Churn in a butter churn or shake in a large ice cold jar for about 15 minutes. 
(You can use an ice cream machine or a hand mixer too). Strain this thick 
mixture into a cheese cloth covered bowl to separate the butterfat from the 
whey. then pour off the buttermilk-whey and drink it or save it for a recipe.

Knead the butter until the color darkens and the liquid comes out of it. At 
this point you can add sea salt if you like... to taste... 1/2 tsp or more if 
you like.

*** Irish butter is richer than American butter. American butter is only 30%
- 35% butter fat.

You can find Irish butter in some stores.

I'm in my own little world, but thats ok everybody knows me here Sugar


-Original Message-
From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, March 18, 2017 5:35 PM
To: cookinginthedark@acbradio.org
Cc: Wendy
Subject: [CnD] Irish butter

Yesterday was St. Patrick's Day, & in the grocery store flyer was advertised 
Irish Butter, about $4 for half a pound. I decided to treat myself. The butter 
is richer in flavor, like the butter I ate when a child. Seems the butter today 
is watered down.
Wendy

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Re: [CnD] Irish butter

2017-03-19 Thread Eileen Scrivani via Cookinginthedark 
Hi Sugar,

Does this recipe really use salted butter? Its always been my understanding 
that in baking one should use unsalted butter.  Even though its not specified I 
thought it was always understood that you should just used unsalted butter.  
Just want to make sure in case your cookie recipe does intend to use the salted 
variety.

Thanks.

Eileen


From: Sugar lopez via Cookinginthedark
Sent: Sunday, March 19, 2017 5:58 PM
To: cookinginthedark@acbradio.org
Cc: Sugar lopez
Subject: Re: [CnD] Irish butter

I don't see why not. Jere is a cookie recipe for you
Irish Butter Cookies

Yield: about 4 to 5 dozen cookies

Cookies
1 cup (2 sticks) Challenge European Style
Butter (salted), softened
3/4 cup sugar
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Buttercream Icing
1/4 cup (1/2 stick) Challenge European Style
Butter (salted), softened
1 cup powdered sugar
1 tablespoon whiskey*
2 2 drops green food color
green cake decorating crystals
Method
Cookies: Preheat oven to 375°F. Cream butter and sugar until light and fluffy. 
Beat in egg. Whisk together flour, baking soda and salt. Gradually add flour 
mixture into butter mixture. Mix until well blended. Divide dough in half. Roll 
out half of dough at a time on a lightly floured surface to an approximately 
12-inch circle). Cut into shamrock shapes with floured cookie cutter. Place 1/2 
inch apart on parchment lined or unbuttered cookie sheets.
Bake 8 minutes or until lightly browned. Transfer cookies to wire racks; cool 
completely. Spread tops of cookies with buttercream icing and sprinkle with 
green cake decorating crystals. Store in airtight container.
Buttercream Icing: Cream butter. Add powdered sugar and blend well. Stir in 
whiskey and beat well. Blend in food color. Add additional sugar or whiskey if 
necessary for spreading consistency. Makes 1/2 cup icing.
*1/2 teaspoon of vanilla plus 2 1/2 teaspoons water could be substituted for 
whisky.
Recipe  courtesy of Challenge Dairy.
I'm in my own little world, but thats ok everybody knows me here
Sugar


-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, March 19, 2017 1:50 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re: [CnD] Irish butter

Can you use this in baking, as in shortbread cookies, or just on toast or say, 
in mashed potatoes?


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Sugar lopez via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, March 18, 2017 7:58 PM
To: cookinginthedark@acbradio.org
Cc: Sugar lopez
Subject: Re: [CnD] Irish butter

2 Irish Butter:

3 cups (40% butterfat) cream
1/2 - 1 teaspoon sea salt

Churn in a butter churn or shake in a large ice cold jar for about 15 minutes. 
(You can use an ice cream machine or a hand mixer too). Strain this thick 
mixture into a cheese cloth covered bowl to separate the butterfat from the 
whey. then pour off the buttermilk-whey and drink it or save it for a recipe.

Knead the butter until the color darkens and the liquid comes out of it. At 
this point you can add sea salt if you like... to taste... 1/2 tsp or more if 
you like.

*** Irish butter is richer than American butter. American butter is only 30%
- 35% butter fat.

You can find Irish butter in some stores.

I'm in my own little world, but thats ok everybody knows me here Sugar


-Original Message-
From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, March 18, 2017 5:35 PM
To: cookinginthedark@acbradio.org
Cc: Wendy
Subject: [CnD] Irish butter

Yesterday was St. Patrick's Day, & in the grocery store flyer was advertised 
Irish Butter, about $4 for half a pound. I decided to treat myself. The butter 
is richer in flavor, like the butter I ate when a child. Seems the butter today 
is watered down.
Wendy

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Re: [CnD] Irish butter

2017-03-19 Thread Sugar lopez via Cookinginthedark 
I don't see why not. Jere is a cookie recipe for you
Irish Butter Cookies

Yield: about 4 to 5 dozen cookies

Cookies
1 cup (2 sticks) Challenge European Style
Butter (salted), softened
3/4 cup sugar
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Buttercream Icing
1/4 cup (1/2 stick) Challenge European Style
Butter (salted), softened
1 cup powdered sugar
1 tablespoon whiskey*
2 2 drops green food color
green cake decorating crystals
Method
Cookies: Preheat oven to 375°F. Cream butter and sugar until light and fluffy. 
Beat in egg. Whisk together flour, baking soda and salt. Gradually add flour 
mixture into butter mixture. Mix until well blended. Divide dough in half. Roll 
out half of dough at a time on a lightly floured surface to an approximately 
12-inch circle). Cut into shamrock shapes with floured cookie cutter. Place 1/2 
inch apart on parchment lined or unbuttered cookie sheets.
Bake 8 minutes or until lightly browned. Transfer cookies to wire racks; cool 
completely. Spread tops of cookies with buttercream icing and sprinkle with 
green cake decorating crystals. Store in airtight container.
Buttercream Icing: Cream butter. Add powdered sugar and blend well. Stir in 
whiskey and beat well. Blend in food color. Add additional sugar or whiskey if 
necessary for spreading consistency. Makes 1/2 cup icing.
*1/2 teaspoon of vanilla plus 2 1/2 teaspoons water could be substituted for 
whisky.
Recipe  courtesy of Challenge Dairy.
I'm in my own little world, but thats ok everybody knows me here
Sugar


-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, March 19, 2017 1:50 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re: [CnD] Irish butter

Can you use this in baking, as in shortbread cookies, or just on toast or say, 
in mashed potatoes?


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Sugar lopez via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, March 18, 2017 7:58 PM
To: cookinginthedark@acbradio.org
Cc: Sugar lopez
Subject: Re: [CnD] Irish butter

2 Irish Butter:

3 cups (40% butterfat) cream
1/2 - 1 teaspoon sea salt

Churn in a butter churn or shake in a large ice cold jar for about 15 minutes. 
(You can use an ice cream machine or a hand mixer too). Strain this thick 
mixture into a cheese cloth covered bowl to separate the butterfat from the 
whey. then pour off the buttermilk-whey and drink it or save it for a recipe.

Knead the butter until the color darkens and the liquid comes out of it. At 
this point you can add sea salt if you like... to taste... 1/2 tsp or more if 
you like.

*** Irish butter is richer than American butter. American butter is only 30%
- 35% butter fat.

You can find Irish butter in some stores.

I'm in my own little world, but thats ok everybody knows me here Sugar


-Original Message-
From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, March 18, 2017 5:35 PM
To: cookinginthedark@acbradio.org
Cc: Wendy
Subject: [CnD] Irish butter

Yesterday was St. Patrick's Day, & in the grocery store flyer was advertised 
Irish Butter, about $4 for half a pound. I decided to treat myself. The butter 
is richer in flavor, like the butter I ate when a child. Seems the butter today 
is watered down.
Wendy

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Re: [CnD] Irish butter

2017-03-19 Thread Danielle Ledet via Cookinginthedark 
Aww thanks! I wondered about this. Thanks for the recipe and where to
buy and when.

On 3/19/17, Sandy via Cookinginthedark <cookinginthedark@acbradio.org> wrote:
> Can you use this in baking, as in shortbread cookies, or just on toast or
> say, in mashed potatoes?
>
>
> Fear is just excitement in need of an attitude adjustment!
> -Original Message-
> From: Sugar lopez via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, March 18, 2017 7:58 PM
> To: cookinginthedark@acbradio.org
> Cc: Sugar lopez
> Subject: Re: [CnD] Irish butter
>
> 2 Irish Butter:
>
> 3 cups (40% butterfat) cream
> 1/2 - 1 teaspoon sea salt
>
> Churn in a butter churn or shake in a large ice cold jar for about 15
> minutes. (You can use an ice cream machine or a hand mixer too). Strain
> this
> thick mixture into a cheese cloth covered bowl to separate the butterfat
> from the whey. then pour off the buttermilk-whey and drink it or save it
> for
> a recipe.
>
> Knead the butter until the color darkens and the liquid comes out of it. At
> this point you can add sea salt if you like... to taste... 1/2 tsp or more
> if you like.
>
> *** Irish butter is richer than American butter. American butter is only
> 30%
> - 35% butter fat.
>
> You can find Irish butter in some stores.
>
> I'm in my own little world, but thats ok everybody knows me here Sugar
>
>
> -Original Message-
> From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, March 18, 2017 5:35 PM
> To: cookinginthedark@acbradio.org
> Cc: Wendy
> Subject: [CnD] Irish butter
>
> Yesterday was St. Patrick's Day, & in the grocery store flyer was
> advertised
> Irish Butter, about $4 for half a pound. I decided to treat myself. The
> butter is richer in flavor, like the butter I ate when a child. Seems the
> butter today is watered down.
> Wendy
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
>
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>
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>


-- 
How far you go in life depends on your being tender with the young,
compassionate with the aged, sympathetic with the striving and
tolerant of the weak and strong. Because someday in your life you will
have been all of these.
George Washington Carver
Email: singingmywa...@gmail.com
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Re: [CnD] Irish butter

2017-03-19 Thread desi noller via Cookinginthedark 
You can use it any way you would use regular storebought butter!  It is butter 
after all.  It's just that it's grass-fed instead of coming from factory farmed 
cows!  It is more expensive than regular butter that comes in a 4-cube 1 pound 
box, but in my opinion, the incredible taste and healthfulness are most 
definitely worth it!  I made my Christmas Marshmallow Cream Fudge with it, and 
oh my goodness!  Yum!

Desi




- Original Message -
From: Sandy via Cookinginthedark  <cookinginthedark@acbradio.org>
To: cookinginthedark@acbradio.org
Date: Sunday, March 19, 2017 1:50 am
Subject: Re: [CnD] Irish butter

>
>
> Can you use this in baking, as in shortbread cookies, or just on toast or
> say, in mashed potatoes? 
> 
> 
> Fear is just excitement in need of an attitude adjustment! 
> -Original Message-
> From: Sugar lopez via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Saturday, March 18, 2017 7:58 PM
> To: cookinginthedark@acbradio.org
> Cc: Sugar lopez
> Subject: Re: [CnD] Irish butter
> 
> 2 Irish Butter:
> 
> 3 cups (40% butterfat) cream
> 1/2 - 1 teaspoon sea salt
> 
> Churn in a butter churn or shake in a large ice cold jar for about 15
> minutes. (You can use an ice cream machine or a hand mixer too). Strain this
> thick mixture into a cheese cloth covered bowl to separate the butterfat
> from the whey. then pour off the buttermilk-whey and drink it or save it for
> a recipe.
> 
> Knead the butter until the color darkens and the liquid comes out of it. At
> this point you can add sea salt if you like... to taste... 1/2 tsp or more
> if you like.
> 
> *** Irish butter is richer than American butter. American butter is only 30%
> - 35% butter fat.
> 
> You can find Irish butter in some stores.
> 
> I'm in my own little world, but thats ok everybody knows me here Sugar
> 
> 
> -Original Message-
> From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, March 18, 2017 5:35 PM
> To: cookinginthedark@acbradio.org
> Cc: Wendy
> Subject: [CnD] Irish butter
> 
> Yesterday was St. Patrick's Day, & in the grocery store flyer was advertised
> Irish Butter, about $4 for half a pound. I decided to treat myself. The
> butter is richer in flavor, like the butter I ate when a child. Seems the
> butter today is watered down.
> Wendy
> 
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
> 
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
> 
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
> ___
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Re: [CnD] Irish butter

2017-03-19 Thread Sandy via Cookinginthedark 
Can you use this in baking, as in shortbread cookies, or just on toast or
say, in mashed potatoes? 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Sugar lopez via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, March 18, 2017 7:58 PM
To: cookinginthedark@acbradio.org
Cc: Sugar lopez
Subject: Re: [CnD] Irish butter

2 Irish Butter:

3 cups (40% butterfat) cream
1/2 - 1 teaspoon sea salt

Churn in a butter churn or shake in a large ice cold jar for about 15
minutes. (You can use an ice cream machine or a hand mixer too). Strain this
thick mixture into a cheese cloth covered bowl to separate the butterfat
from the whey. then pour off the buttermilk-whey and drink it or save it for
a recipe.

Knead the butter until the color darkens and the liquid comes out of it. At
this point you can add sea salt if you like... to taste... 1/2 tsp or more
if you like.

*** Irish butter is richer than American butter. American butter is only 30%
- 35% butter fat.

You can find Irish butter in some stores.

I'm in my own little world, but thats ok everybody knows me here Sugar


-Original Message-
From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, March 18, 2017 5:35 PM
To: cookinginthedark@acbradio.org
Cc: Wendy
Subject: [CnD] Irish butter

Yesterday was St. Patrick's Day, & in the grocery store flyer was advertised
Irish Butter, about $4 for half a pound. I decided to treat myself. The
butter is richer in flavor, like the butter I ate when a child. Seems the
butter today is watered down.
Wendy

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Re: [CnD] Irish butter

2017-03-18 Thread desi noller via Cookinginthedark 
We use Kerry Gold Irish Butter exclusively now!  We buy ours at Costco.  There 
are 3 half-pound cubes in a box.  Not only is it delicious, but I like the fact 
that it's grass fed! Healthy fats are extremely good for us!  Much much better 
than Margarine!

Desi




- Original Message -
From: Wendy via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: Saturday, March 18, 2017 5:35 pm
Subject: [CnD] Irish butter

>
>
> Yesterday was St. Patrick's Day, & in the grocery store flyer was advertised 
> Irish Butter, about $4 for half a pound. I decided to treat myself. The 
> butter is richer in flavor, like the butter I ate when a child. Seems the 
> butter today is watered down.
> Wendy
> 
> ___
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