Sunday, March 20, 2011

Dessert ingredients: Butter

"As for butter versus margarine, I trust cows more than chemists." Joan Gussow

Beurre au lait cru
Flickr/Christoph Kirschbaum
Butter made from raw milk using a wooden butter churn and molded by hand

Click this link for more posts and recipes using butter.
Posted by Joy @ Joy Of Desserts

3 comments:

  1. RonnaSunday, March 20, 2011 at 3:33:00 PM PDT

    I couldn't agree more! I am an avid baker and would never use margarine. Actually, I don't buy margarine, never would, and use butter exclusively. Love the quote about the chemist!

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  2. Lisa @ Two Bears FarmMonday, March 21, 2011 at 4:20:00 AM PDT

    The only time I buy margarine now is when I make something for my neighbors, who are vegan. Then I buy the soy based margarine. But otherwise, we're 100% butter in our house.

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  3. Joy @ Joy Of DessertsMonday, March 21, 2011 at 10:42:00 AM PDT

    Ronna and Lisa: Thank you for your comments. When we use the best ingredients, we are rewarded with the best tasting results and nutrition.

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