1 stick butter = 1/2 cup butter
To put there sperm in or on your vagina
well when the recipe calls for melted butter they mean totally liquid butter where as when they call for soft room temperature they mean they want butter with some substance but not super hard.A great way to acheive this is to stick your butter in the microwave for 30 seconds or so. Happy Baking!
mint luisa mellisa rosemary cinnamon things like that
Sift the all purpose flour before measuring it
"Butter" is a fat that is solid at cold and cool temperatures but melts into a liquid at warm and hot temperatures. It really depends on what you mean by butter. There is two types of butter; Spray butter, and the stick butter. The spray is a liquid, and the stick is a solid.
errrr maybe it means 1 STICK OF BUTTER YOU FOOL! or in more apropriate words it means a clump of butter like the normal sixe butter the whole thing of that I think it means half a cup. I'm not sure either. But i know that the person above was american!
You must mean that you don't want to use butter... you may substitute butter for olive oil, vegetable oil or canola oil.
2 sticks generally refers to butter or margarine purchased in stick form rather than whipped or creamed form. One stick of butter is usually 1/2 cup of creamed or whipped form butter or margarine.
To cream butter means to beat it (with an electric mixer or by hand) to form a smooth creamy texture. This process adds air to the butter and often includes the adding of sugars (brown and/or white) when making cookies and cakes. Please note: I have a recipe that requires you to cream the butter for two minutes before the adding of the sugar and failing to do this step changes the result of the recipe appreciably. If your recipe calls for this process, you will get better results if you do as instructed.
OMIT!?!? no.i mean if you already put it in the cookie no BUT,if you didnt,yes:) you can add something that you want. :_ :) :)
It is understood as a solid unless it is specified as melted.
To cream butter means to beat it (with an electric mixer or by hand) to form a smooth creamy texture. This process adds air to the butter and often includes the adding of sugars (brown and/or white) when making cookies and cakes. Please note: I have a recipe that requires you to cream the butter for two minutes before the adding of the sugar and failing to do this step changes the result of the recipe appreciably. If your recipe calls for this process, you will get better results if you do as instructed.