5 tbsp Truly Grass Fed Unsalted Butter, room temperature
2 tbsp Truly Grass Fed Unsalted Butter, chilled and diced
1 cup white sugar
2 eggs
1 tbsp vanilla extract
2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
4 apples
Demerara sugar to sprinkle on top
Instructions
Preheat oven to 350°F. Line an 8-inch cake pan with parchment paper.
In a medium bowl, whisk together room temperature butter, sugar, vanilla extract, and eggs.
Add flour, baking powder, and salt. Mix until batter is creamy and smooth.
Pour batter into prepared cake pan and smooth into an even layer.
Without peeling, core and cut each apple into 8 slices. Place all slices on top of the batter with the peeled side on top.
Place chilled butter pieces on top of batter and sprinkle with demerara sugar.
Bake for 35-45 minutes until cake has risen and the sugar has caramelized the apples creating a golden and crispy top. You should be able to insert a toothpick in the middle and have it come out clean.
Remove from oven and allow to cool for 30 minutes before serving.
Prep Time:30 minutes
Cook Time:35 minutes
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8 skewers (if wooden, soak in water for 2 hours to prevent burning)
2 red peppers, roughly chopped
8 chestnut mushrooms, sliced in half
2 red onions, roughly diced
1 1/2 medium zucchinis, thick slices
Rosemary sprigs, to brush and garnish
Glaze:
1/3 cup Truly Grass Fed Salted Butter, melted
2 garlic cloves, finely chopped
2 tsp rosemary, chopped
2 tsp thyme, chopped
1/2 tsp salt
Juice of 2 lemons
Zest of 1 lemon
Dip:
1/2 cup Truly Grass Fed Salted Butter
1/2 cup Truly Grass Fed Sharp Cheddar Cheese
1/3 cup all-purpose flour
1 3/4 cup milk
1/2 tsp Dijon mustard
A pinch of nutmeg
Salt, as needed
Pepper, as needed
Paprika, to garnish
Instructions
Prepare the skewers by threading each skewer with chopped vegetables. Set aside.
Begin preparing the dip by heating butter in a saucepan. Add flour and mix well. Cook for 2 minutes while stirring. Add Dijon mustard, nutmeg, and season with salt and pepper.
Pour in milk while whisking to form a thin sauce. Cook for 2-3 minutes while stirring.
Add cheese and stir until melted. Set aside and keep warm.
Light a grill and bring to medium heat.
Combine all glaze ingredients in a tray and heat on grill until butter is melted. Mix well.
Brush glaze onto skewers with a brush or bunch of rosemary springs. Place skewers on grill to cook, turning occasionally.
Transfer cooked skewers to a platter and garnish with rosemary sprigs.
Transfer cheese dip to a bowl and garnish with a sprinkle of paprika.
Serve skewers with warm cheddar cheese dip.
Nutrition
Serving Size:Makes 8 skewers
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1 cup Truly Grass Fed Ghee Clarified Butter, melted and more to grease pan
2 cups all-purpose flour (or sub for gluten-free all-purpose flour)
1 1/4 cup sugar
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp almond extract
3 eggs, room temperature
1 1/4 cup whole milk, room temperature (or sub for non-dairy milk)
Zest of 2 large oranges
2 tbsp fresh orange juice
4 tsp powdered sugar
Instructions
Preheat oven to 350°F. Grease a 9-inch cake pan with ghee and flour it. Set aside.
Melt ghee in a microwave-safe bowl and set aside.
In a large bowl, add sugar and orange zest. Using your fingers, rub the zest into the sugar until it becomes a wet, sandy mixture and the zest is fragrant.
Add eggs and whisk vigorously until fully incorporated and mixture is thick and smooth.
Slowly add melted ghee while whisking continuously. Add almond extract, milk, and fresh orange juice. Mix well.
Add flour, baking soda, baking powder, and salt. Mix until incorporated, scraping down the sides and bottom of the bowl.
Pour mixture into prepared cake pan. Smooth batter into an even layer using an offset spatula or back of a spoon.
Bake for 45-55 minutes or until top is a deep, golden color. You should be able to insert a toothpick in the middle and have it come out clean.
Remove from oven but allow to cool for 10-15 minutes in the pan, then turn out onto a cooling rack.
Once fully cooled, dust top with powdered sugar. Option to serve with whipped cream and/or fresh berries.
Store at room temperature in an airtight container for up to 4 days, or refrigerated for up to 7 days.
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Bring a large pot of water to boil and salt heavily. Cook orzo to al dente according to box instructions. 3 minutes before pasta finishes, add frozen peas. Reserve ¼ cup of pasta water before draining.
Rinse pasta and peas with cold water to preventing sticking. Set aside.
Add all pesto ingredients to a blender and pulse until smooth. If too thick, add a bit more olive oil. Set aside.
In a large sauce pan, add olive oil over medium heat. Once hot, add shallots. In 2-3 minutes or as shallots soften, add red pepper flakes. Sauté for 1-2 minutes.
Add zucchini and cook for about 5 minutes or until browned, stirring only occasionally. Season with salt and pepper.
Turn heat to low before adding orzo, peas, pesto, and a splash of reserved pasta water to the pan. Gently mix. Allow to simmer until sauce thickens a bit, then mix in crumbled cheddar.
Serve immediately with a squeeze of fresh lemon juice, basil, and more crumbled cheddar.
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1/2 cup Truly Grass Fed Ghee Clarified Butter, melted
3/4 cup brown sugar
2 eggs, room temperature
2 tsp vanilla
1 3/4 cup all-purpose flour (or sub gluten free all-purpose flour)
1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
Cinnamon Sugar:
1/4 cup brown sugar
1 tbsp cinnamon
Instructions
Instructions
Preheat the oven to 350°F. Grease or line a 9×5 loaf pan, set aside.
In a small saucepan or in the microwave, melt the ghee. Once melted, immediately remove from heat and set aside to cool.
In a large mixing bowl add the mashed banana, brown sugar, eggs, and vanilla. Whisk until well combined.
Stirring continually, slowly pour in the melted ghee. Whisk until fully incorporated.
Add the flour, baking soda, salt, and cinnamon. Using a spatula, gently fold together until no clumps of flour remain.
Prep the cinnamon swirl by whisking together the brown sugar and cinnamon in a small bowl.
Transfer half the batter into the loaf pan. Spread into an even layer. Sprinkle half the cinnamon sugar over the top, about 2 tbsp.
Dollop the remaining batter in small scoops over the cinnamon swirl layer. Spread into an even layer. Scatter the remaining cinnamon sugar mix over the top. Using a skewer or toothpick gently swirl the top layer of batter and cinnamon sugar together.
Bake for 55-60 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes, then turn out onto a cooling rack. Slice and top with more ghee, if desired.
Store at room temperature in an airtight container for up to 5 days.
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Toppings: pumpkin seeds, curry powder, basil and hazelnuts.
Instructions
Heat a pot to medium temperature.
Add the butter, onion and curry and cook until onion is translucent.
Add the butternut squash and apples. Increase the temperature and cook until the butternut squash is golden brown.
Add salt and pepper.
Add vegetable stock and cook for 20 minutes.
Remove from heat, let it cool and transfer to a food processor.
Pulse until creamy (if it’s too thick, you can add more stock to your liking, and if it’s too runny for your taste you can bring it back to the pot and cook for a few more minutes until desired thickness).
Serve with pumpkin seeds, curry powder, basil, and hazelnuts.
Keywords: vegetarian, soup, unsalted butter
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