Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!(R) Spread; set aside.
Combine mashed banana, I Can't Believe It's Not Butter!(R) Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients until blended. Spoon into prepared pan.
Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely. If desired, top with Vanilla Glaze.
Stir oil or melted butter, sugar and vanilla together in
ine 48 mini muffin cups with liners.
Empty mix into
9-inch baking dish with foil extending the foil over
50\u00b0.
To make butter:
Remove white papery skin
Cook onion in oil and butter, but do not brown.
Stir in flour (do not brown); add water and tomatoes.
Add pepper and salt and sugar.
Cook slowly until thickened.
When soup is thick, add milk and heat until piping hot (do not boil).
Serve with crackers or cornbread.
/3 cup of the butter in a saucepan over a
8 mini muffin cups with shortening or line with miniature paper baking
quash, 2 tablespoons of olive oil, herbs de Provence, salt,
iplock plastic bag. Combine olive oil, basil, Romano cheese, garlic and
ini muffin pans with paper liners.
Brownie Cups - Melt butter in a
Season steaks. Brush with oil. Cook on a heated oiled grill pan (or the grill) until browned both sides and cooked to desired doneness.
Meanwhile, combine the cheese, butter and onion in a small bowl. Whisk the mustard, honey, 1/4 cup oil and vinegar in a small bowl.
Place the mesclun, pear and mustard dressing in a medium bowl; toss gently to combine. Sprinkle with nuts.
Spread blue-cheese butter on the hot steaks. Serve with the salad.
br>Combine 1 cup water with oil and butter in a medium saucepan
wl, heat milk and butter or oil in microwave ob high
For the cilantro citrus butter, combine butter, cilantro, ginger, orange peel and
ater use).
Brush with olive oil or butter, and bake in single
dd the extra virgin olive oil. Heat for a minute or
To make the herbed butter, beat butter, lemon zest and lemon juice until light and fluffy. Stir in herbs and garlic.
Oil a grill plate and place over medium-high heat. Melt 1/2 the herb butter in a small saucepan. Brush mushrooms with 1/2 the melted butter then grill until tender.
Brush crayfish tails with remaining melted butter and grill until just pink and cooked to your liking.
Serve endive and mushrooms with crayfish tails. Top with remaining herb butter.
In your vessel, heat the oil and butter over moderate heat. (This
cceptable in this recipe.
Heat the butter and oil in a Dutch