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Thread: need recipes that uses buttermilk....

  1. #1
    Super Member bluteddi's Avatar
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    need recipes that uses buttermilk....

    I have a lot ( well several but thats alot to me since I do not drink it) of buttermilk eft over from a Veterans Feed my hubby and I put on...... so.. I need to use this up...

    I already make buttermilk pie... ( ppl aren't too open to tring that.. but I love it ) ......

  2. #2
    Super Member Neesie's Avatar
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    You can make buttermilk biscuits and freeze them.
    Neesie


    By all means let's be open-minded, but not so open-minded that our brains drop out.
    ~Richard Dawkins

  3. #3
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    buttermilk pancakes, buttermilk ranch dressing, and German Chocolate cake calls for buttermilk in the recipe also!

  4. #4
    Super Member tesspug's Avatar
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    I put extra buttermilk in ice cube trays and freeze them. Then I bake with it.

  5. #5
    Power Poster QuiltE's Avatar
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    Let google be your friend ... .and you'll soon need to buy more buttermilk!

    Muffins often call for buttermilk
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  6. #6
    Super Member Neesie's Avatar
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    Now I'm craving buttermilk biscuits, buttermilk pancakes, German Chocolate cake, and muffins.
    Neesie


    By all means let's be open-minded, but not so open-minded that our brains drop out.
    ~Richard Dawkins

  7. #7
    Super Member JENNR8R's Avatar
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    I've been making this recipe for 30 years.

    Bran Muffin Batter>>
    >>
    1 cup Oil>>
    1 cup Honey (12 ounces)>>
    6 Eggs>>
    1 quart Buttermilk>>
    1 box (15 oz.) Raisins (2 cups)>>
    2 large Apples, chopped (not too small)>>
    5 cups Whole Wheat Flour>>
    2 tablespoons Baking Soda>>
    2 teaspoons Salt>>
    2 cups Unprocessed Bran>>
    >>
    Mix and store in a LARGE tightly-sealed container in the refrigerator for up to three months. Stir batter and bake in muffin tins that have been sprayed with a cooking spray with flour in a preheated 350 degree oven for 20 to 30 minutes. (Do not cool in the pan.)>>

  8. #8
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by bluteddi View Post
    .........I already make buttermilk pie... ( ppl aren't too open to tring that.. but I love it ) ......
    Would you share your recipe please?
    I'm thinking this is probably like custard pie and if so, I already know I like it!
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  9. #9
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    Go to (Allrecipes.com) and you will find a list of 100 recipes using buttermilk from salad dressing to baked goods. As mentioned on another post ( Allrecipes.com )is my go-to recipe site.....let us know how you make out.....Bea

  10. #10
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    Good idea. I'm alway tossing out buttermilk because of the expiration date. Thanks!

  11. #11
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    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

  12. #12
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    "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"

  13. #13
    Senior Member Pat75's Avatar
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    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.

  14. #14
    Junior Member glassdriller's Avatar
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    I like to marinate my chicken tenders in buttermilk overnight. Keeps them moist and gives them a tangy flavor

  15. #15
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    Your making me hungry! Buttermilk pie is much more delicious than it sounds. I have not made one in years. Thanks for reminding me!

  16. #16
    Power Poster QuiltE's Avatar
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    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!
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  17. #17
    Super Member Slow2Sew's Avatar
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    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!

  18. #18
    Super Member Slow2Sew's Avatar
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    I replace regular milk with buttermilk in the cornbread recipe on the Aunt Jemima self-rising butterimlk corn meal package. YUM!

  19. #19
    Senior Member Ccorazone's Avatar
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    Pecan pralines use buttermilk

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  20. #20
    kso
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    Senior Member kso's Avatar
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    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

  21. #21
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    I bake buttermilk banana bread. It is always a hit when I bring it to potlucks.

  22. #22
    Super Member Neesie's Avatar
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    Quote Originally Posted by akisan View Post
    I bake buttermilk banana bread. It is always a hit when I bring it to potlucks.
    Sounds yummy! Could we talk you into sharing the recipe?
    Neesie


    By all means let's be open-minded, but not so open-minded that our brains drop out.
    ~Richard Dawkins

  23. #23
    Super Member meanmom's Avatar
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    I love buttermilk pie. I never tell people what it is called until after they taste it. I have a recipe for prune cake that uses buttermilk. It is really moist and yummy. I never tell people what it is called either until they taste it. My DH took a prune cake hunting a couple of years ago. I told him not to tell them what it is called. He did, no one ate any until the last day when the other sweets were gone. They all loved it and argued over who go to take the leftovers home. They now request it and a buttermilk pie every year.

  24. #24
    Senior Member skaduzy's Avatar
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    buttermilk cookies

    Buttermilk cookies 375 degrees 8-10 minutes

    1 2/3 C. sugar
    1 C. shortening
    1 C. buttermilk
    3 eggs
    2 tsp baking powder
    2 tsp baking soda
    1 tsp salt
    1 tsp vanilla
    4 C. flour

    Mix with beater till well blended
    Drop by teaspoon on lightly greased cookie sheet

    Frost when cool with favorite cookie frosting or mix together
    2 C powdered sugar, 1 tsp vanilla, 2 T butter (soft), 1-3 T milk. Beat well.
    Sew many Quilts.......so little time!

  25. #25
    Super Member bluteddi's Avatar
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    Here is MY Grandmothers Buttermilk Pie!

    By separating the egg yolks/egg whites it tends to make it a bit fluffier..... but many just toss the whole eggs in and they do fine... I like a fluffy pie so I separate them...
    Thanks for all the recipes!! I'm gonna try a few....( this will be served to our Veterans..... I finially found another name for it ( I know how some ppl are they wont try it because it sounds terrible!!!!I don't even LIKE buttermilk.. only for baking!!( if u think buttermilk sounds bad I have a Vinegar pie that sounds worse.. but is YUMMY!!))
    Being from the South ( Texas) we eat cornbread.. we served cornbread a few weeks ago with chili.. I was shocked at how many ppl here in Minnesota had never heard of cornbread!!! but their plates came back clean! So I figured I'd try a little " Magnolia pie" aka... buttermilk pie... LOL....

    Buttermilk Pie

    1 cup sugar
    3 tablespoons flour
    3 egg yolks
    2 cups buttermilk
    4 tablespoons melted butter
    1/4 teaspoon salt
    3 egg whites

    1 - 10 inch pastry shell


    1. Mix sugar and flour.

    2. Separate eggs and set aside egg whites.

    3. Beat egg yolks. Add buttermilk and melted butter. Stir well.

    4. Mix together flour mixture and buttermilk mixture. Stir well.

    5. In a separate bowl add salt to egg whites. Beat until stiff. Fold egg whites into buttermilk pie mixture.

    6. Pour into pie shell.

    7. Bake at 450 for 10 minutes.

    8. Reduce heat and bake at 350 for 35 minutes.

    9. Let cool for 20 minutes before serving.

    * Everyone loved Grandma's Buttermilk pie!! She liked a scoop of vanilla ice cream with hers, but you can also top with cool whip.

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