I always use unsalted butter. You can always add salt, but you can't take it out. I find that recipes (esp. baked goods) made with salted butter are often too salty for my taste.

Because the amount of salt in salt butter far exceeds the amount you would add. Also, unsalted butter has a fresher, more delicious flavor.

Many brands of natural peanut butter have a tendency to separate while baking. The trick is finding a brand that tastes good and can hold up to high heat situations. On the rare occasions I use peanut butter, it is generally Peanut Butter & Co.'s Smooth Operator, which is a natural peanut butter and things turn out fine. Creamy Peter Pan peanut butter is my favorite for baking amoung the non-natural peanut butters.

Indeed, there are some directions for 'canning' butter in circulation on the Internet. Most of what we have seen are not really canning, as they do not have Boiling Water or Pressure Canning processes applied to the filled jar. Jars are preheated, the butter is melted down and poured into the jars, and the lids are put on the jars.

The recipes in the instruction manual have been specially written for the Home Bakery breadmaker. We recommend you use the recipes in the instruction manual whenever possible. However, if you would like to try other recipes, here are some important things to keep in mind: Please be sure that the total amount of ingredients does not exceed the capacity of the Home Bakery breadmaker. If so, the ingredients may overflow and cause damage to the machine, which will not be covered under warranty.

Like olive oil, mayonnaise, butter and vaseline are smothering agents. However, unlike olive oil, these substances are difficult to get out of the hair, particularly in the case of vaseline. Children are often repelled by the smell of butter and mayonnaise and both these substances can turn rancid, and cause problems if children suck on their hair. Olive Oil is the best smothering agent. It has been lab-tested and found to be effective in killing head lice.

Omega Nutrition's Pumpkin Seed Butter is a great source of Omega-6 and Omega-9 EFAs, Vitamins A, E and C, Zinc, and Phytosterols. It is beneficial for circulatory, glandular, and prostate health and is great in improving bladder strength. Omega Nutrition's Pumpkin Seed Butter is all-natural and does not contain sugars, fillers, starch, additives, stabilizers or artificial preservatives.

Yes, provided the margarine is Pareve. Please note that many margarines contain buttermilk, whey or casein, as well as Hydrogenated Fats and Trans Fatty Acids. I have found the best all around substitute is a product called "Earth Balance" Natural Buttery Spread in a tub container or "Earth Balance" Buttery Sticks. These products perform well in both cooking and baking, and do not contain any trans fats or hydrogenated oils, they are gluten-free, dairy-free, and Vegan.

The natural flavor is a starter distillate. Starter distillate is a steam distillate of a culture grown on a skim milk medium which has been fortified with .01% citric acid. The culture could be one of the following: Streptococcus lactis, S. cremoris, S. lactis Subsp, Diactylactis, or Lueconostoc. (These are cultures that can also be found in kefir) According to our butter maker, distillate give the butter an old-fashioned tang, without having to sour the cream to achieve it. [back to top]

Salt & Pepper to taste or other spices/vegetables for flavor (mushrooms, celery, chicken bouillon, etc.) Mix equal parts of butter & flour, stirring into a paste. Freeze in 1 T. balls or in the cubes of an ice tray. To make quick white sauce, simmer 2- T. cubes of the frozen butter & flour mixture w/ milk, then salt& pepper to taste.

You may use pumpkin seeds, sunflower seeds, flaxseeds, or raisins and other dried fruit as substitutions.

For jams, jellies, baked breads, cookies, pies, fruit desserts and puddings, the general rule is 1/3 less fructose than you would sugar. When substituting fructose for sugar in Cakes, the results can vary from recipe to recipe. You may get better results by using a cake recipe that was specifically developed for fructose.

SugarVeil® Icing is a versatile dry powder mix for a variety of confectionery uses. With the simple addition of an ingredient or two, you can create a frozen mousse, a rich buttercream, tuile cookies, and other dessert enhancements. Creative ideas and recipes are available at www.sugarveil.com.

Rejection is a harsh thing and we are kind. If your recipe is not quite in the proper form our editors will work with you to rewrite your recipe. Our mission is to post recipes and we post as many as we can.

We call more than one recipe for the same dish a collection and we mark them in a special way: It should be followed with the word Collection and the number of recipes. An example: We do this since many people do not want collections and kill them unread. If you object to collections, please do not read them. Some newsreaders have limitations on the size of a single post.

These are the "old" USDA recipes which were replaced by USDA in July 2006. There is likely another recipe with the same name, that has "USDA" next to it, and the recipe number starts with a "5". This is the new replacement recipe number. When you run the CD, if it finds an "old" recipe on one of your menus, it keeps it and also adds the new one. You can easily replace old ones with new ones by choosing "Search and Replace Menu Item" from the "Menus" tab.

first we suggest that you keep it simple. Just prepare separate protein, grain, vegetable, fruit, and/or dairy portions. While we are detoxing, it is best to stick with foods that are simple to prepare. Don't worry about recipes until you are well past detox. Again your sponsor will help with this. She/he will suggest different ways to prepare your food and different spices that you can use.

Just click Recipes in the top navigation area. The Recipes section contains our collection of healthy recipes. You can search the Recipes by ingredient, recipe name (view all), keyword, or just browse categories of recipes.

Butter is high in saturated fat, which raises cholesterol. Soft or tub margarine is high in unsaturated fats, which can help in lowering cholesterol. However brick margarine is high in trans fats, which act like saturated fats and can clog the arteries, thus soft margarine is the better option.