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Keep butter at table temperature — ceramic cover protects and presents
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
German V-blade slicer — safer than flat mandoline, multiple inserts
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Keep butter at table temperature — ceramic cover protects and presents
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
German V-blade slicer — safer than flat mandoline, multiple inserts
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preheat oven to 350 degrees f. in a mixing bowl, cream butter, shortening, and sugars. add eggs, one at a time, beating well after each addition. add vanilla; mix well. combine flour, salt, and baking soda in a separate bowl; add to creamed mixture. stir in chocolate chips. drop by generously rounded tablespoons (i use a medium scooper, probably more like 2-3 tablespoons) onto ungreased baking sheets. bake for at 350 degrees f 10-12 minutes (or 13-15 minutes for the big ones) or until golden brown. cool on wire rack.