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SEPTEMBER 1999
September
is Butter Month!!
 September
is Butter Month, so get out the butter and start cooking
some of this month's delicious dessert recipes. But
before you do that, read the following tips on storing
and using butter, courtesy of the California Milk
Advisory Board. And for even more information on butter,
be sure to check out the butterisbest.com
web site.
Tips
on Storing and Using Butter
Marion Cunningham's
Apple Cobbler
David Lebovitz' Buttery
Almond Pound Cake
Carolyn
Weil's Bourbon Pecan Pie With Butter Crust Pie Dough
Click
here for a list of past recipes from Dairy Cuisine
Tips
on Storing and Using Butter
Butter can
be frozen in its original wrapper for up to several
months. In fact, butter is best when kept frozen until
ready to use. For longer storage, it is best to wrap
the butter in foil or plastic as it can be kept frozen
that way for up to one year at 0°F.
Unopened,
wrapped butter can also be kept refrigerated for up
to four months. To ensure butter keeps its fresh flavor,
the California Milk Advisory Board recommends that
opened butter be kept in a covered dish in the refrigerator's
butter compartment.
When softening
refrigerated or frozen butter or melting it for use
in a recipe, microwave ovens can prove very useful.
To soften butter, microwave one stick on "warm"
or the lowest heat setting for approximately one-and-one-half
minutes. (Check at 30-second intervals as microwave
strength will vary.) To melt butter, place it in a
microwave-safe glass or cup and microwave on "high"
approximately one minute for a single stick (1/2 cup).
(Check at 30-second intervals as microwave strength
will vary.)
Leftover compound
or seasoned butter can be preserved by placing it
on waxed paper and rolling it into a cylinder approximately
3/4-inch in diameter. When placed in a freezer-style
plastic bag and tightly sealed, the butter can be
frozen for up to one month. To use, simply cut 1/4-inch
slices as needed.
Information
provided by the California Milk Advisory Board.
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Marion
Cunningham's Apple Cobbler
Makes
6 servings
Baker's Dozen charter
member Marion Cunningham is one of the most respected
cookbook authors. Her passion is simple, home-cooked
recipes. In addition to her latest book, "Learning
to Cook With Marion Cunningham," she is the author
of two revisions of "The Fannie Farmer Cookbook"
as well as "Cooking with Children," "The
Supper Book," and "The Fannie Farmer Baking
Book." She travels frequently throughout the
country giving cooking demonstrations and writes a
syndicated column for the San Francisco Chronicle
and the Los Angeles Times.
3/4 cup California butter
(1 1/2 sticks; divided)
3 cups tart apples, peeled and sliced
3/4 teaspoon salt (divided)
3/4 cup granulated sugar (divided)
1/2 cup milk
1 egg
1 1/2 cups all-purpose flour
2 teaspoons baking powder
whipped cream or vanilla ice cream
Preheat oven to 375º.
Melt 4 tablespoons (1/4
cup) of the butter and pour into 8-inch square cake
pan. Spread evenly and arrange apples over it. Mix
1/2 teaspoon salt and 1/4 cup sugar and sprinkle evenly
over apples; set aside.
Melt remaining 8 tablespoons
(1/2 cup) butter in small pan. Remove from heat, add
milk and egg, beat well. Mix flour, baking powder,
remaining 1/2 cup sugar and remaining 1/4 teaspoon
salt in bowl. Stir in milk and egg mixture and beat
until smooth. Pour over apples and bake 30 minutes,
or until toothpick comes out clean. Serve from pan
in squares, fruit side up. Serve plain or with whipped
cream or vanilla ice cream.
Per Serving: 472 calories;
6 g protein; 94 mg cholesterol; 57 g carbohydrate;
396 mg sodium; 24 g total fat.
Recipe from the "Fannie
Farmer Cookbook" edited by Marion Cunningham
Recipe provided courtesy of the California Milk Advisory
Board
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David
Lebovitz' Buttery Almond Pound Cake
Makes
1, 8-inch cake
Baker's Dozen member,
David Lebovitz, was named one of the "Top Five
Pastry Chefs in the Bay Area" by the San Francisco
Chronicle. Formerly a pastry chef at Chez Panisse,
David currently is teaching at a variety of cooking
schools and has just completed a book entitled "Room
for Dessert" to be published this fall.
2/3 cup granulated sugar
1/3 cup (about 2 3/4 ounces) almond paste
5 ounces unsalted California butter, at room temperature
1/2 teaspoon vanilla extract
3 large eggs, at room temperature
3/4 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
Butter an 8-inch loaf
pan. Preheat the oven to 350º and adjust the rack
to the middle of the oven. In the bowl of an electric
mixer, beat together the sugar and almond paste until
the paste is completely broken up. Add the butter
and vanilla and continue to beat for 3 minutes, until
light and creamy.
Add the eggs one at a
time, stopping the mixer, as necessary, to scrape
down the sides of the bowl. Sift together the dry
ingredients and stir them into the creamed butter
mixture.
Transfer the batter into
the prepared loaf pan and bake for 45 minutes, until
a toothpick inserted into the center comes out clean.
Cool for 30 minutes,
then remove the cake from the pan and cool completely
on a rack.
Per Serving: 283 calories;
7 g protein; 80 mg cholesterol; 35 g carbohydrate;
98 mg sodium; 13 g total fat.
Recipe property of
David Lebovitz
Recipe provided courtesy of the California Milk Advisory
Board
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Carolyn
Weil's Bourbon Pecan Pie with Butter Crust Pie
Dough
Makes
1, 9-inch pie; serves 10
 Carolyn
Weil is a founding member of the Baker's Dozen. She
was a former pastry chef at Jeramiah Tower's San Francisco
restaurant Stars and owner of her own bakery in Berkeley,
California for ten years. She currently is a baking
instructor at cooking schools and gourmet food and
kitchenware stores. Her philosophy is all-American
home baking and her specialty is pies.
1/2 cup light brown sugar
1 cup dark Karo syrup
Pinch of salt
3 large eggs
1 tablespoon Bourbon
1 teaspoon vanilla
1/2 oz. melted California butter
1 1/2 cups pecan pieces
Mix eggs and brown sugar
together, add corn syrup and mix. Add salt, vanilla,
Bourbon, butter and mix together. Into a pre-baked
pie shell spread around pecan pieces. Pour mixture
over all. Bake at 350° for 35-45 minutes.
Carolyn
Weil's Butter Crust Pie Dough
Makes
1, 11-inch circle, for a 9-inch crust pie
1 1/4 cup all-purpose
unbleached flour
1/2 cup (4 ounces) cold, unsalted California butter
2 tablespoons sugar
1/4 teaspoon salt
2-3 tablespoons cold water
Cut the butter into 1/4"
cubes. Combine the flour, sugar and salt together.
Cut the butter cubes into the flour until the mixture
is crumbly and pieces are "pea" size. Sprinkle
water evenly over mixture and mix until dough pulls
together. Pat the mixture into a flattened ball. On
a lightly floured surface, roll out dough into a large
circle two inches larger that your pie tin. Flute
the edges to give the pie shell some height and freeze
for 15 minutes. Preheat the oven to 350º. Remove the
shell from the freezer and line with foil and fill
with pie weights. (I usually fill the shell to the
top with rice that's used only for this purpose).
Bake at 350º 18-20 minutes
then remove weights and foil bake until lightly golden
another 5-10 minutes for a partially baked crust.
Per Serving: 427 calories;
5 g protein; 110 mg cholesterol; 53 g carbohydrate;
372 mg sodium; 23 g total fat.
Recipe property of
Carolyn Weil
Recipe provided courtesy of the California Milk Advisory
Board
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