87. Sticks of Butter
Everything’s a little better (a lot better) when it’s cooked with butter.
I’m positive that butter is very, very good for you. It tastes so good, it comes out of a cow – what could be bad?
Here I’m offering two different and great uses for butter.
Nestle Toll House Chocolate Chip Cookies, right off the package.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
(1 cup chopped nuts) <– I leave those out.
PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
If you really follow the directions, it’s super super easy to make these guys, and they’re way more delicious than the break-and-bake variety. I used to make them for bake sales in high school and we would make tons of money with these super buttery treats.
Wilted Spinach, Pine Nuts and Raisins
A handful of pine nuts
A small handful of raisins
A large bag of spinach – much more than you think you’ll need, it really cooks down.
Start by toasting pine nuts in a toaster oven or a small pan. Coat them with some olive oil and then watch until they’re brown. Don’t let them burn, or they’ll be gross. It should just take a few minutes.
Take a shallow saucepan and pour in spinach. Sprinkle a bit of water over the leaves. Cover the pan with a lid and allow spinach to wilt over low heat. This should also take a few minutes.
Once spinach is wilted, drain the water out of the pan. Put spinach, toasted pine nuts and raisins in a bowl with a tablespoon or two of butter. Toss so the butter melts and coats all ingredients. Eat.
This is a great side dish or small lunch. I love spinach in any form (creamed, fresh, wilted), so I’ll eat it with anything.