Butter Vs. Margarine in Baking

When you bake is there a difference between using butter and using margarine.

Yes, there is.

Most recipes call for unsalted butter. Margarine has salt so if you plan to use margarine you should remove 1/4 teaspoon salt from the recipe or just eliminate it entirely.

Another thing to remember is that butter will get hard fairly quickly so if you are making cookie dough that needs to be chilled you can stick it in the freezer for quicker chilling only if you plan to use margarine and NOT butter.

If you use butter, the butter will cause the dough to be too solid to shape. It won't be frozen solid but it will not shape or roll without it being allowed to soften. And that kinda negates the whole chilling for easier rolling.

Cookies made with butter will have a crispier outside than cookies made with margarine.

Butter will melt at a lower temperature than margarine so cookies may spread more when using butter.

One thing to remember is that butter contains 80% fat and the amount in margarine can range from 100% fat to less than 50%.

Having a higher fat content is important when baking. So try not to use low fat margarine or tub margarine.

But, when making candy, you should always use real butter for the best quality. That is due to the fat content.

I always use butter over margarine when cooking. I also use cooking oil and shortening.

But when it comes done to it, it is whatever you prefer to use.

Just remember that one is not exactly the same as the other.

Coconut Diamonds

If you love coconut and nuts, this is a bar that was just made for you.
It is a 2-step bar. That means you partially bake the crust and add another layer and finish baking.

Preheat your oven to 350 degree F.
You will need a 9x9 square pan.

Ingredients:

CRUST-
6 Tablespoons butter
1/4 cup sugar
1/4 teaspoon salt
1 cup flour

TOP LAYER-
2 eggs
1 teaspoon vanilla
1 cup brown sugar
2 Tablespoons flour
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup coarsely chopped walnuts

Cream together butter,1/4 cup sugar, and 1/4 teaspoon salt. Stir in 1 cup flour and pat into your baking pan. Bake for 15 minutes til lightly browned.
While the crust is baking, mix the top layer.
Beat the eggs lightly and add the vanilla and brown sugar. Blend well. Add the 2 Tablespoons flour and 1/2 teaspoon salt. Stir in the coconut and walnuts.
When the baked layer is done, pour the coconut mixture over the top.
Bake for 20 more minutes or til toothpick comes out clean when inserted into the middle.
Cool and cut into diamonds.

Raisin Bread

This raisin bread recipe is an old family recipe.

Bake in a preheated 350 degree F oven.
3 greased 8"x4" loaf pans

Ingredients:

2 cups warm milk
1 Tablespoon dry yeast
1 cup sugar
1 teaspoon salt
1/2 cup margarine or butter
2 eggs
5 teaspoon cinnamon
3 cups raisins
Approximately 6 cups flour

Proof yeast in bowl with warm milk. Let stand 5-10 minutes til frothy.
Mix sugar, butter, eggs salt, and cinnamon in separate bowl and than pour into yeast mix. Stir well. Add raisins and flour. I like to mix the raisins with about 3 cups of flour and add it together. Stir that and gradually add the rest of the flour. When it gets to thick to stir, now it it time to knead the dough. Add flour as needed. Do not add too much flour over 6 cups even if it seems to take it. It will not bake right. Knead for about 5 minutes. Put in greased bowl and cover. Let rise for an hour or two. Punch down and make loaves. Put in pans and let rise again. The second rise takes about 45 minutes.
Bake for 25-30 minutes. If you like you can bake for 35 minutes, but no longer.
Turn out of pans immediately.

Lemon Cookies

These are really good. You can bake them a little longer to make them crispy, or take out sooner for softer cookies.

Preheat oven to 375 degree F.
ungreased cookie sheet

Ingredients:

1 cup butter, shortening, or a mix of the two
1-1/2 cups sugar
2 eggs
1-1/2 teaspoon lemon extract
3 cups flour
1 Tablespoon baking powder

Cream the butter and sugar. Mix in eggs and lemon extract. Gradually stir in flour and baking powder.
The dough will be stiff.
Roll into balls, put on cookie sheet and bake for 8-10 minutes.
You should get about 3 dozen.

Chocolate Drop Cookies

These are very soft and fluffy cookies. My husband says they are like little chocolate cakes.
You can frost them, but I never do. I will include the frosting recipe if you do want to frost them.

Preheat oven to 400 degrees F.
Cookie sheets, ungreased

Ingredients:

1 cup sugar
2/3 cup margarine or butter
1/3 cup water
1 teaspoon vanilla
1 egg
1/2 cup cocoa powder
1-3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Mix sugar, margarine, water, vanilla, egg, and cocoa powder. Stir in flour, baking soda and salt.
Using a teaspoon or cookie scoop, drop dough onto cookie sheets.
Bake for 8-10 minutes until almost no indentation remains when you touch a cookie. Remove from cookie sheet right away and let cool before frosting, if you are doing so.

Rhubarb Shortcake

We are in the depths of rhubarb season. It is not easy finding rhubarb recipes, so I thought I'd share one today.
My mom has made this every year for as long as I can remember.

Preheat oven to 350 degrees F.
Grease an 8" or 9" square pan.

Ingredients:

1 cup sugar
2 cups flour
1 cup sour milk or buttermilk
1 teaspoon baking soda
A pinch of salt
A dash of nutmeg
2 cups rhubarb

Mix sugar and sour milk. Add baking soda and salt. Stir. Add flour and rhubarb and mix well. Pour into prepared pan. Sprinkle with the nutmeg.
Bake for 30 minutes, until it tests done with a toothpick inserted in the middle.

Cinnamon Bread

 
This is a very simple quick bread to make. The great taste of cinnamon is swirled throughout.

Preheat oven to 350 degrees F.
Grease an 8"x4" loaf pan.

Ingredients:

1 cup sugar
1/4 cup oil
1 egg
1 cup buttermilk or sour milk
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

1 Tablespoon cinnamon
1/2 cup sugar

Mix the 1/2 cup sugar and 1 Tablespoon cinnamon in a small bowl. Set aside.
Mix the rest of the ingredients in a large bowl.
Alternate batter and cinnamon/sugar mixture in loaf pan. Make a few layers.
Bake for 50-60 minutes. Test for donenes with a toothpick inserted in the middle.
Let it rest for 5 minutes in the pan before loosening and turning out.

Caramel Corn

Caramel corn is a great sweet treat.
This is an old family recipe. It makes a lot.

Preheat your oven to 200 degrees F.

Ingredients:
7-1/2 quarts popped corn- If you use an air popper 2-3 batches will give you the amount you need.
2 cups brown sugar
1 cup butter
1/2 cup light corn syrup
1 teaspoon salt
1 teaspoon baking soda

In a large pan or dutch oven combine the brown sugar, butter, corn syrup, and salt. Bring to a boil, and let it continue to boil for 5 minutes. Remove from the heat and stir in the baking soda quickly.
Pour the brown sugar mixture over the popcorn and mix well.
Divide the popcorn among 3-4 large baking pans. Put in the oven and stir every 15 minutes. After an hour take it out of the oven and let it cool.

Dutch Apple Bread

This is my grandma's recipe for Dutch Apple Bread.

Preheat oven to 350 degrees F.
Grease an 8"x4" loaf pan

Ingredients:

1 Tablespoon sour milk
1/2 cup shortening
1 cup sugar
2 eggs
1 cup chopped apples
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon orange extract 
1 teaspoon vanilla extract

Topping- 1 teaspoon sugar and 1 teaspoon cinnamon

Mix topping in small bowl and set aside. Cream the shortening and sugar. Add eggs and extracts and blend. Add flour, baking soda, and salt. When
you have it all mixed well, add the apples.
Scrap into the prepared pan and sprinkle with the topping.
Bake for 50-60 minutes or til a toothpick inserted in the middle comes out clean.
Let rest for 5 minutes before loosening and turning out of the pan.

Blueberry - Banana Bread

If you love banana bread and you love blueberries, here is a delicious combo for you.
Preheat oven to 350 degrees F
Grease the bottom only of 8"x4" or 9"x"5 loaf pan
Ingredients:

1 cup sugar
1/3 cup margarine or butter, softened
2 eggs
1-1/2 cups mashed ripe bananas( 3-4 medium)
1/3 cup water
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup fresh or frozen blueberries

Mix sugar and margarine in a large mixing bowl. Add eggs and blend. Add the bananas and water and beat well. Stir in the remaining ingredients. Add the blueberries.
Pour into pan and bake until toothpick comes out clean. An 8" loaf will take about 75 minutes and a 9" loaf will take about 55-60 minutes.
Let cool in the pan for 5 minutes. Loosen sides of loaf from pan an turn out to cool.

The Best Brownies Ever!

These brownies have everything you'd ever want in a pan of brownies.They are chocolaty, moist, and a mix of cake like and fudgy.

Preheat your oven to 325 degrees F.
Grease a 9-inch square pan.


Ingredients:

3/4 cup all-purpose flour
1/4 teaspoon baking soda
2 Tablespoons water
3/4 cup sugar
1/3 cup butter or margarine
1- 12 ounce package semi-sweet chocolate chips
1 teaspoon vanilla extract
2 large eggs
1/2 cup chopped pecans- optional

Combine sugar, butter, and water in a sauce pan. Bring it to a boil and remove from heat. You can also use a microwave to bring it to a boil. It will take about 2 minutes on high if you choose that method.
Put half the chocolate chips in a bowl with the vanilla extract. Pour the hot sugar/butter/water mixture over the chips and vanilla. Stir until smooth.
Let that mixture cool. While you are waiting: mix the flour and baking soda in a small bowl.
After the mixture has cooled, add your eggs one at a time. Beat well after each one.
Add the flour mixture and stir until smooth.
Now, you add the remaining chocolate chips and the nuts, if you are using them.
Pour the batter into the prepared pan.
Put into the preheated oven and bake for 30-35 minutes until a toothpick comes out clean when you stick it in the middle.

These will come out of the pan best if you cool completely before cutting.
If you cannot wait til the batter is cooled before adding the eggs and rest of the ingredients, they will still taste good. But the chocolate chips may melt into the rest of the batter.

I hope you enjoy these brownies as much as my family and I do.