Any simple recipes that use unsalted butter?

I bought it thinking it was salted and toast is just not the same without the salt.





I have the main basic baking items around the house...flour, sugar, eggs, choc chips, etc...





Thanks!Any simple recipes that use unsalted butter?
I hate when I do that! Most baking recipes call for unsalted butter, so any cookies, cakes, pies, cobblers, should all do well w/ it. A couple ideas:





Butter Pecan Cookies


Yield: 12 cookies





¾ cup pecans


½ cup (1 stick) unsalted butter


1/3 cup granulated sugar, plus more for coating


1 tsp. vanilla


1/8 tsp kosher salt


1 cup A/P flour





Preheat oven to 350ºF. Toast pecans until fragrant, about 6 minutes. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scarping sides down, beating just until dough comes together. Too much beating will make a less tender cookie. Fold in toasted pecans. Divide dough into 12 pieces, rolling each into a ball and then rolling each ball into sugar. Place 3” apart on a baking sheet, and flatten w/ the bottom of a glass. Sprinkle tops with more sugar. Bake until golden brown, rotating baking sheet half-way through, about 15 min. Sprinkle w/ a bit more sugar while hot, remove to wire rack to cool.





--Everyday FOOD


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Peach Cream Tart





Crust:


1 1/4 cups all-purpose flour


1/2 cup (1 stick) unsalted butter, softened


2 tablespoons sour cream





Filling:


About 6 medium peaches, peeled and sliced*, or 1 (28 oz) and 1 (16 oz) can sliced peaches in light syrup, well drained


3 large egg yolks


3/4 cup sour cream


3/4 cup sugar


1/4 cup all-purpose flour





Glaze:


1/2 cup peach preserves or jelly, warmed


1 tablespoon frozen lemonade concentrate





Preheat the oven the 375º F.





To make the crust, place the flour, butter, and sour cream in food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and ½” sides, or a round au gratin dish. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.





Lower the oven temperature to 350º F.





To make the filling, if using fresh peaches, peel and thickly slice the peaches. Arrange the fresh or canned peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will draw up during cooking. Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches.





Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark.





Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan. To make the glaze, combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled.





*Cook's Note: If using fresh peaches, sprinkle with a little lemon juice after slicing.





--Paula Dean


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Italian Cream Cake





1 (18.25-oz) box white cake mix


1 stick unsalted butter, softened


1¼ cups buttermilk


3 egg whites


1 Tbsp. vanilla extract


1/4 tsp almond extract


1 (8-ounce) can crushed pineapple, drained


½ cup sweetened flake coconut


2 cups chopped pecans, divided


2 (16-oz) cans cream cheese frosting





Preheat oven to 350ºF.


Lightly coat 2 (8-inch) cake pans with cooking spray; set aside. In a large bowl, combine cake mix, butter, buttermilk, egg whites, and extracts. Beat with an electric mixer on low speed for 30 seconds, scraping bowl as needed. Beat on medium speed for 2 minutes. Fold in crushed pineapple, coconut, and 1 cup pecans. Divide batter into 2 prepared cake pans. Bake for 31-36 minutes or until tester inserted in middle comes out clean. Cool in pans for 10 minutes then turn out on to wire racks to cool completely.





In a small bowl, stir together remaining 1 cup pecans and frosting. With a serrated knife, cut both cakes horizontally to make 4 layers. Frost the top of each layer with ½ cup of frosting and stack on top of the next layer. Use remaining frosting to frost the entire outside of cake. Slice and serve.





--Sandra LeeAny simple recipes that use unsalted butter?
Most recipes for sweet baking...cookies, cakes, etc call for unsalted.





You can also bring the butter to room temp, and whip in some salt...maybe a half teaspoon per pound. A little and taste until it is familiar for your toast. While you are at it...if you want it to stay spreadable out of the fridge? Add some olive oil or canola oil to it, maybe a quarter cup per pound. Store in a tupperware.
Why don't you add a little salt to whatever you're cooking along with the butter, say sprinkle a little salt on the butter on top of the toast.





Anyway, you can use unsalted butter in noodles and all sorts of stuff, and cookies and cakes and everything else.
Well, I recommend going out and buying some date bread. You can get it at Whole Foods Bread Bakery. It goes great with unsalted butter.
An unsalted butterfinger?