BUTTER COOKIES, BUTTER RICE KRISPIE ICE CREAM SANDWICH, BUTTERMILK TRUCK BISCUITS, and BUTTERY GARLIC BREAD
The following ingredients are required to make the butter cookies that yield approximately thirty cookies;
a cup of flour, a quarter teaspoon of salt, an eighth teaspoon of baking powder, one stick of butter, softened, Half a cup of sugar, one large egg, and half a teaspoon of vanilla extract.
STEP 1: Sift the flour, salt, and baking powder together in a bowl before using. In a separate bowl, using an electric mixer, cream the butter until it reaches the desired consistency.
STEP 2: While continuing to beat, gradually add sugar until the mixture reaches a light and airy consistency.
STEP 3: After adding the egg and vanilla extract, continue to whisk the mixture until it is thoroughly blended. While continuing to beat, gradually add the flour mixture until the mixture just about forms a dough.
STEP 4: Place the dough on a sheet of waxed paper and shape it into a log that is 8 inches long and 2 inches wide. Wax paper should be used to roll up the log, and then it should be placed in the refrigerator for at least two hours and up to five days. (The dough can be stored in the freezer for up to two months if it is first wrapped in foil.)
STEP 5: Keep the dough in the refrigerator between batches, and allow it to come to room temperature before cutting it.
STEP 6: Butter a baking sheet lightly and preheat the oven to 350 degrees Fahrenheit. Slice the dough to a thickness of 14 inches and lay the slices on the baking sheet at a distance of approximately 12 inches. Cookies should be baked in batches in the middle of the oven for 10 to 12 minutes, or until golden around the edges. Cookies should then be moved with a metal spatula to a rack to cool. The shelf life of cookies is five days when stored in an airtight container at room temperature.
To make this recipe, you need the following ingredients;
1 stick of unsalted butter, 1 bag of micro marshmallows, 10 ounces total weight, one teaspoon of genuine vanilla essence, one-fourth teaspoon of salt, six cups of rice cereal, two tablespoons of rainbow sprinkles, and one-and-one-half quarts of strawberry ice cream
STEP 1: Use parchment paper to line a metal pan that is 8 inches by 8 inches. Transfer the appropriate amount of rice cereal to a large bowl.
STEP 2: Bring a large saucepan full of butter to a simmer over medium heat. After it melts, it will turn a light brown colour and have a nutty smell. After that, it will foam. After it has reached the desired brown colour, remove it from the fire and stir in the marshmallows, vanilla essence, and salt. Keep stirring the mixture until the marshmallows are completely melted.
STEP 3: Add the rice cereal to the saucepan and stir it constantly until it is completely incorporated. After adding the sprinkles, give the mixture a good swirl. After being mixed with the marshmallows, half of the mixture should be transferred to the baking dish that has been previously prepared. When pressing down on the mixture to create an equal coating, use parchment paper that has been sprayed with nonstick spray.
STEP 4: Place a scoop of ice cream on top of the layer, then use a rubber spatula to spread it out evenly.
STEP 5: Working quickly, add the remainder of the rice cereal mixture, and press it down with the parchment paper once more to create an even and smooth layer.
STEP 6: Put in the freezer for at least six hours, or until the mixture is firm.
STEP 7: The Rice Krispies treats come out of the pan and set them aside. Position the cutting board, then make 9 equal squares using a long, sharp knife to make the cuts.
To make the buttermilk truck famous biscuit, the following ingredients are needed;
8 ounces of all-purpose flour, which is equivalent to around 1 1/2 cups, 1 tablespoon of sugar, 1 tablespoon of baking powder, 1/4 teaspoon baking soda, 3/4 teaspoon salt, 8 tbsp cold unsalted butter sliced into chunks measuring half an inch, A very small amount of garlic powder, Three-quarters of a cup of Real California buttermilk and Two tablespoons of butter that has been melted.
STEP 1: Preheat the oven to 400 degrees. In a bowl designated for mixing, use a fork to combine all of the dry ingredients.
STEP 2: Cut the chilled butter into the dry ingredients with a pastry blender until the mixture resembles coarse crumbs. Create a well in the middle of the mixture, then pour in the buttermilk.
STEP 3: In a short amount of time, using either your hands or a rubber spatula, swiftly combine the dry ingredients and the buttermilk into a sticky dough.
STEP 4: After turning out the dough onto a floured surface, roll it out to a thickness of about 3/4 inch. Cut the dough into rounds using a biscuit cutter that is three inches in diameter. Place on a sheet pan and brush with the melted butter after it has been transferred. Bake for approximately 15 minutes, or until the top is golden brown.
STEP 5: Makes 6 biscuits. A helpful hint: the well-known Buttermilk Brick breakfast sandwich from Buttermilk Truck is made with these biscuits. Place two buttermilk biscuits on a bed of hash-brown potatoes, then top with two eggs cooked however you like, and finish with chorizo gravy. You can make this dish at home. Upon request, shredded Real California Cheddar cheese can be placed on top.
This recipe is brought to you by Buttermilk Truck, located in Los Angeles, California.
The following Ingredients are needed to make this recipe:
one-half cup of olive oil, one-half teaspoon of black pepper, one-quarter teaspoon of dried oregano, two loaves of sweet French bread, four cloves of garlic, cut, three tablespoons of finely chopped fresh parsley, and one cup of ten.
STEP 1: Melt the butter in a small pot and then stir in the olive oil and garlic. Warm for one minute over a heat source of medium intensity.
STEP 2: Add black pepper and oregano. Brush the garlic butter mixture on both halves of the bread that have been cut in half lengthwise.
STEP 3: Toast the bread with some chopped parsley on top on a grill or under the broiler until it reaches a golden brown colour. Immediately serve after cooking.
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