666043 Tue Nov 10 07:56:32 -0800 2009 7 31 Home Cooking 0 5169830 What is your favorite butter for baking during this holiday season? http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/12/13/FDGASMT5PD1.DTL Tue Nov 10 07:56:32 -0800 2009 13519 Cynsa 1 5170010 Land O'Lakes unsalted, but in a pinch I will use the store brand unsalted. Tue Nov 10 08:58:31 -0800 2009 5169830 149592 iluvcookies 2 5170073 here's a link from our poster, wolfe http://www.forkandbottle.com/pantry/butter/index.htm Tue Nov 10 09:16:32 -0800 2009 5170010 13519 Cynsa 1 5170161 cabot, unsalted, but it depends what i'm making. i may use kate's or plugra. Tue Nov 10 09:44:21 -0800 2009 5169830 30273 hotoynoodle 1 5170191 I recently discovered whey butter. It's got a real cheesiness to it, and is quite distinctive so not always suitable, but I love, love, love it. Tue Nov 10 09:53:54 -0800 2009 5169830 20140 Olivia 1 5170223 Whatever's on sale! I use 8 or 9 lbs at least, and start stocking up Labor Day. I don't see it around much, but Cabot makes an 83% sweet butter specifically for baking, which is 1% higher than Plugra. It's good like all their butters and high end cheeses. Never was crazy about Plugra anyway, maybe they used to be good years ago but not now. Tue Nov 10 10:05:51 -0800 2009 5169830 11097 coll 1 5171622 For applications where a rich butter is a boon, I like Straus Organic European Style unsalted, which is 85% butterfat and regularly available here in Northern Caifornia. Tue Nov 10 19:18:15 -0800 2009 5169830 10074 Caitlin McGrath 1 5171795 1. French butters--There are three brands of Norman butter you can find quite easily here in supermarket chains and specialty markets. I like them because Norman butter is sweet, not salty, but has the slightest tang, a little yogurty, underlying the sweet. Its especially good on vegetables. President is the brand you can find everywhere here and its the least expensive of the three; the other two brand names slip my mind right now. 2. Land O'Lakes, unsalted. 3. Kerry (Irish). 4. Cabot, unsalted. I'll use the French butter or Kerry from Ireland to make a special pie or cake, but if I'm doing dozens of cookies, I prefer to use LO'L. Cabot I don't like quite as much, but it's better than most national brands, IMO. I stock up on either LO'L or Cabot, whichever one is on sale (and one of them always is), and part of the reason I buy Cabot is to support New England based businesses. Tue Nov 10 20:58:09 -0800 2009 5169830 1104013 Normandie