Welcome to the Quilting Board!

Already a member? Login above
loginabove
OR
To post questions, help other quilters and reduce advertising (like the one on your left), join our quilting community. It's free!

Page 2 of 3 FirstFirst 1 2 3 LastLast
Results 11 to 20 of 30

Thread: need recipes that uses buttermilk....

  1. #11
    Member
    Join Date
    Oct 2012
    Location
    Texas
    Posts
    14
    Here is my Chocolate Cake made with buttermilk. We used this recipe at church and sold them at Thanksgicing and Christmas. Use 2 - 8x8 foil pans to sale or a 9x13 for home.
    Chocolate Cake with icing
    2 sticks butter, 1/2 cup water, 4 Tbls. Cocoa , 2 cups flour, 1 cup buttermilk, 1 tsp. vanilla, 2 cups sugar, 2 beaten eggs, 1 tsp. baking soda
    Melt butter, cocoa and water in small saucepan. Pour over other ingredients. Mix well. It will be watery. That's okay. Spray pan with Pam and dust with sugar. (Not flour) Bake at 350 for 30 min or until it tast done.
    ICING
    melt 1 stick butter, 6 Tbls. Milk, 4 Tbls. Cocoa in same small saucepan used before. Pour over 1 box confectioners sugar, 1 tsp. vanilla,dash salt, 1 cup chopped pecans. Pour over hot cake. (I take cake out of oven, then make icing) Cake is still warm and it cools to be an awesome fudgy moist cake.
    Enjoy,Anna

  2. #12
    Senior Member
    Join Date
    Jul 2010
    Posts
    613
    "grapenut bread" (it has no nuts in it, but is a favorite around here. toasted, for breakfast? to die for!)

    1 cup grapenuts cereal soaked in
    2 cups buttermilk for about 45 minutes.
    add:
    2 cups sugar
    2 eggs, beaten, 2 tsp soda dissolved in a little water
    1 tsp baking powder in
    4 cups flour.

    mix it up --it will be very thick--but try not to overwork the batter.
    divide into 2 loaf pans, bake at 350, for approx. 1 hour. test the center of the loaf for "done-ness" with a cake tester. (i use a large paper clip, unfolded. same one has hung on a little hook for years!)

    let cool for ten minutes when done, turn out of pan. i store it in a large baggie, and find that while it's very tasty when it's warm, it slices easier and thinner (like for company, etc) after it's been in the bag overnight. it freezes well, too, for up to 6 months, when wrapped well.


    it's my aunt jeannette's recipe, and we all love it. good for holidays, for those who can't have nuts in their food!
    Last edited by svenskaflicka1; 10-22-2012 at 06:59 AM.
    "life is a banquet, and most poor fools are out there, starving to death!"--"auntie mame"

  3. #13
    Senior Member Pat75's Avatar
    Join Date
    Nov 2010
    Location
    Phoenix AZ
    Posts
    347
    YOu can make any kind of yeast bread you like Just scald it It will separate that is OKay cool it and use as any milk in the bread or rolls. If it tastes too sour to you after it is cooled add 1/4tsp of baking soda to the bread when adding the flour.
    I'm an obsessive compulsive quilter and batik aholic. I make only king size quilts.

  4. #14
    Member glassdriller's Avatar
    Join Date
    Oct 2010
    Location
    SW Lower Michigan
    Posts
    94
    I like to marinate my chicken tenders in buttermilk overnight. Keeps them moist and gives them a tangy flavor

  5. #15
    Super Member
    Join Date
    Feb 2011
    Location
    Lumby, British Columbia
    Posts
    2,451
    Your making me hungry! Buttermilk pie is much more delicious than it sounds. I have not made one in years. Thanks for reminding me!

  6. #16
    Power Poster QuiltE's Avatar
    Join Date
    Apr 2011
    Location
    Ontario, Canada
    Posts
    13,695
    Quote Originally Posted by My time View Post
    Your making me hungry! Buttermilk pie is much more delicious than it sounds. I have not made one in years. Thanks for reminding me!
    Would you please share the recipe?

    You all have me totally intrigued!!
    THANK YOU!
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    Sew many ideas ... just sew little time!!
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

  7. #17
    Senior Member Slow2Sew's Avatar
    Join Date
    Jan 2010
    Location
    Arkansas
    Posts
    994
    Quote Originally Posted by tesspug View Post
    I put extra buttermilk in ice cube trays and freeze them. Then I bake with it.
    Great idea!

  8. #18
    Senior Member Slow2Sew's Avatar
    Join Date
    Jan 2010
    Location
    Arkansas
    Posts
    994
    I replace regular milk with buttermilk in the cornbread recipe on the Aunt Jemima self-rising butterimlk corn meal package. YUM!

  9. #19
    Senior Member Ccorazone's Avatar
    Join Date
    Mar 2012
    Location
    Midlothian,Texas
    Posts
    721
    Pecan pralines use buttermilk

    "Small deeds done are better than great deeds planned"
    Peter Marshall

    "Life is not measured by the number of breaths we take but by the moments that
    take our breath away". - Hilary Cooper
    http://www.etsy.com/shop/2HartsCreations?ref=si_shop

  10. #20
    kso
    kso is offline
    Senior Member kso's Avatar
    Join Date
    Apr 2010
    Location
    Sierra Vista, AZ
    Posts
    797
    I make a buttermilk bread in my bread machine.
    "God forbid that I should go to any heaven in which there are no horses" -- Robert Bontine Cunninghame-Graham, letter to Theodore Roosevelt, 1890

Page 2 of 3 FirstFirst 1 2 3 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

SEO by vBSEO ©2011, Crawlability, Inc.