2011

Clarified butter is anhydrous milk fat rendered from butter to separate the milk solids and water from the butterfat.  Having the butter in this form increases its smoking point and also extends the butters shelf life.  I like to use clarified butter in sautéing seafood as well as when cooking up my eggs in the
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Like many recipes this one was completely created by accident.  I was making my typical sweet white bread recipe but unfortunately halfway through I realized we were short a cup of white flour.  Thinking fast, I replaced it with a cup of whole wheat.  Not only did it make the bread for nutritious and was
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