SINGLE STICK OF BUTTER RECIPES

Name: Butter Pastry for Single Crust 9-inch Pie
Prep time: 40 min
Cook time: 10 min
Yield: One 9-inch pie shell
Ingredients: ½ cup (1 stick) Challenge European Style Butter (Salted); 1 ¼ cups all-purpose flour; ¼ teaspoon salt; 3 to 4 Tablespoons very cold water

BUTTER PASTRY FOR SINGLE CRUST 9-INCH PIE

Butter Pastry for Single Crust 9-inch Pie image

The foundation of any pie is its crust. This recipe produces a sturdy yet flaky pie pastry specifically for single crust pies. It's crisp, light, and won't crumble apart when cutting.

Provided by Challenge Home Economist

Prep Time 40 minutes

Cook Time 10 minutes

Yield One 9-inch pie shell

Number Of Ingredients 4

Ingredients

½ cup (1 stick) Challenge European Style Butter (Salted)
1 ¼ cups all-purpose flour
¼ teaspoon salt
3 to 4 Tablespoons very cold water

Steps:

Directions
To bake empty pastry shell:

BUTTER CAKE RECIPE | ALLRECIPES

Butter Cake Recipe | Allrecipes image

This cake is practical and can be for many uses. You can also add fruit in it if you wish.

Provided by Carol

Categories Desserts Cakes Yellow Cake Recipes

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 1 8-inch square cake

Number Of Ingredients 8

Ingredients

1?½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ cup butter, room temperature
1 cup white sugar
2 eggs, room temperature
1 teaspoon vanilla extract
¾ cup milk, room temperature

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
Sift together the flour, salt, and baking powder.
Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

Nutrition Facts : Calories 210.2 calories, CarbohydrateContent 29.6 g, CholesterolContent 52.6 mg, FatContent 9 g, FiberContent 0.4 g, ProteinContent 3.2 g, SaturatedFatContent 5.3 g, SodiumContent 250.9 mg, SugarContent 17.5 g

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