Bonnies Blue Ribbon Butter Spread 55 Calories Per Tablespoon And Half The Fat Content Recipes

BONNIE'S YEAST BISCUITS (HEALTHIER)

Steps:

• YEAST: Mix the yeast and 2 tablespoons of very warm water, stir. Set aside.
• BUTTERMILK: Mix the buttermilk powder and 2 cups of water, whisk, Set aside.
• MIX THE BISCUITS: In a large mixing bowl, combine all the dry ingredients and cut in the coconut oil. Good luck with that. Never could do it! I always do mine with my fingers! Add the buttermilk and yeast and just stir until moistened. Overmixing makes tough biscuits. So just stir until dough is intact, then dump out onto the bread board. Dust with a little flour and knead for a couple of minutes only. Roll out 1/2 inch thick and cut with a 1/2 inch cookie cutter. Place on parchment paper on cookie sheet. Brush melted butter on the tops prior to baking. This recipe makes 16 large biscuits.
• BAKE THE BISCUITS: Bake in preheated oven at 400 degrees for 15 to 17 minutes until lightly browned, depending on your oven and altitude.
• STORING THE DOUGH: You may store the dough in the refrigerator for several days if it is covered. Be sure to let the dough sit at least one hour and come to room temperature before baking. Enjoy!

BONNIE'S FRENCH BREAD

Steps:

• COOK'S TIP: If your mixing bowl is cold, rinse it out with hot water and dry it before using so it won't cool off your ingredients.
• COMBINE INGREDIENTS: In the mixing bowl, add the water, make sure it is at least 120 degrees. (use a thermometer) Add the sugar, the yeast and whisk until well blended. Let set about 5 minutes. Then add the melted butter, 3 cups of the flour, and the salt and mix. (I use a Kitchen Aid Mixer, but it can be done by hand.) Add just enough flour from the remaining 3 cups until the dough cleans the bowl. Knead with dough hook for 8 minutes.
• LET THE BREAD RISE: Let the dough rest on the counter covered for 15 minutes. Then shape into two long loaves. Place on a greased cookie sheet and place in a warm place to rise for about 30 to 40 minutes. I place mine in the oven with the light on.
• BAKE THE BREAD: Bake in a 350 degree oven for 40 to 50 minutes until light golden brown. Time will depend on your oven and altitude. When the loaves are done, remove from oven to a wire rack to cool. Butter the tops with butter to keep them soft. Enjoy!

BONNIE'S BLUE RIBBON BUTTER SPREAD -- 55 CALORIES PER TABLESPOON, AND HALF THE FAT CONTENT!

Steps:

• I have recently given up margarine, and have gone back to butter to spread on my toast. I wanted that butter to have only half of the calories and half of the fat of real butter with none of the harmful chemicals that margarine contains. The results of our research are in. I got my wish! I want to thank my friends for helping me to tweak these recipes! Disregard any chatter in the posts concerning these recipes. The directions give clear instruction on how to make the three recipes.
• HOW TO MAKE RECIPE 1: Bring your stick of butter to room temperature. The recipe will not work if do not do this. Use salted or unsalted butter. Add 1/2 cup warm water, a little at a time as you beat it with the mixer. The results will be a nice soft whipped butter that can be used immediately. It will harden when refrigerated. The taste and texture is the same as regular butter. Won't separate and can be frozen. Yield: 2 sticks of whipped butter.
• HOW TO MAKE RECIPE 2: 1 pound of salted butter, or unsalted if you prefer. Cut the butter into chunks. Bring the butter to room temperature. Add 2 cups whole milk (i use 2% milk) warmed. It will not work if you do not do this. Add the 4 envelopes (1 box) knox gelatine (unflavored, 4 tablespoons). Stir with a whisk and heat the milk mixture over the lowest heat possible until the Gelatine completely dissolves. (It won't stick to your finger or whisk when dissolved.) The mixture will be hot. When it is dissolved, let it cool slightly. Pour this hot mixture over the chunks of butter, and add salt if you prefer. Take a hand mixer and beat on low until it is thoroughly mixed and smooth. Then pour into 4 tubs and refrigerate. It sets up and is spreadable in about an hour. Gelatine adds proteins that trap air. This method has a thicker texture, hardens quickly, like regular butter. Only 55 calories per tablespoon (if you use whole milk; I use 2%) Yield: 2 pounds of butter.
• HOW TO MAKE RECIPE 3: 1 stick of salted butter, or unsalted if you prefer. Cut the butter into chunks. Bring the butter to room temperature. Add 1/2 cup of whole milk (i use 2% milk) warmed. It will not work if you do not do this. Add 1 teaspoon knox gelatine. Only 55 calories per tablespoon (if you use whole milk; I use 2%) Stir with a whisk and heat the milk mixture over the lowest heat possible until the Gelatine completely dissolves. (It won't stick to your finger or whisk when dissolved.) The mixture will be hot. When it is dissolved, let it cool slightly. Pour this hot mixture over the chunks of butter, and add salt if you prefer. Take a hand mixer and beat on low until it is thoroughly mixed and smooth. Then pour into a tub and refrigerate. It sets up and is spreadable in about an hour. Gelatine adds proteins that trap air. This method has an improved texture with the reduced gelatine, easier to spread recipe. Yield: 2 sticks of butter.