Recipe: Recipes Using Buttermilk

Buttermilk Cookies

1 cup butter
2 cups granulated sugar
3 eggs
1 cup buttermilk
1t.salt
1t. vanilla
1 t. baking soda
4 cups all purpose flour
cream butter and sugar and add eggs one at a time. Add buttermilk and vanilla. Mix dry
ingredients together and add to buttermilk mixture. Drop onto ungreased cookie sheets. Bake at
350 for 12-15 minutes.
when cool frost:
3 oz. soft cream cheese
1/2 cup butter
1t. vanilla
3-4 cups powdered sugar
food coloring if desired.
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Buttermilk pie
3 C Sugar
6 T Flour
6 Eggs
1 C Buttermilk
2 Sticks of margarine, melted
2 t Vanilla extract
Serves 8
Directions:
Combine all ingredients in large bowl. Mix well. Pour into 2 unbaked pie shells. Bake 10
minutes at 400 F. Reduce heat to 325 F and bake for 25 to 30 minutes. Makes 2 pies.
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Buttermilk Chocolate Cake
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk
1 1/2 teaspoons vanilla
Chocolate-Buttermilk Frosting (recipe follows)
Grease a 15X10X1-inch or a 13X9X2-inch baking pan; set aside. Combine flour, sugar, baking
soda, and salt; set aside.
In a medium saucepan combine butter, cocoa powder, and 1 cup water. Bring mixture just to
boiling, stirring constantly. Remove from heat. Add the chocolate mixture to dry mixture and
beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs,
buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
Bake in a 350 oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch
pan or until a wooden toothpick comes out clean when inserted in the center of the cake.
Pour warm Chocolate-Buttermilk Frosting over the warm cake, spreading evenly. Place cake in
pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.
Chocolate-Buttermilk Frosting: In a medium saucepan combine 1/4 cup butter or margarine, 3
tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to boiling. Remove
from heat. Add 2 1/4 cups sifted powdered sugar and 1/2 teaspoon vanilla. Beat until smooth. If
desired, stir in 3/4 cup coarsely chopped pecans.
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Buttermilk Cooffeecake
3 c FLOUR
2 c SUGAR
1 ts CINNAMON
1/4 ts GROUND CLOVES
2 1/2 ts BAKING SODA
1 c BUTTERMILK
1 c RAISINS OR CHOPPED NUTS **
** -- OPTIONAL
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IN A LARGE BOWL COMBINE FLOUR, SUGAR, CINNAMON, CLOVES,
SALT AND BAKING SODA. CUT IN BUTTER UNTIL MIXTURE IS CRUMBLY.
SAVE ONE CUP OF THE MIXTURE FOR TOPPING. STIR IN BUTTERMILK,
MIXING UNTIL WELL COMBINED. ADD RAISINS OR NUTS IF DESIRED.
POUR INTO GREASED PAN ( 9" X 13" ) AND SPRINKLE WITH TOPPING.
BAKE AT 325 DEG F. FOR 1 HOUR OR UNTIL TOOTHPICK COMES OUT
CLEAN. THIS COFFEE CAKE CAN BE MADE AHEAD AND FROZEN. KEEPS
WELL WHEN FROZEN.
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Buttermilk Cheese bread for bread macine
1 package yeast
3 cups bread flour -- * see note
1 teaspoon double-acting baking powder
1 tablespoon sugar
1 cup buttermilk
1/4 cup warm water
1 cup cheddar cheese, shredded -- ** see note
* Use 1/4 cup oats and 1/4 cup cornmeal for 1/2 cup of the flour if
preferred.
** Other cheese can be substituted. Some cheeses have more moisture content
than others -- keep this in mind.
Use this recipe for a 1-1/2 pound loaf of bread baked in an automatic bread
maker.
Put ingredients into bread maker in order as directed by your ABM
instructions, taking care to place the yeast in appropriate order. Select
white bread option.
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Buttermilk Cinnamon Coffee cake
2 1/4 c FLOUR
1 c BROWN SUGAR
3/4 c GRANULATED SUGAR
2 ts CINNAMON
1/2 ts SALT
1/4 ts GINGER
3/4 c VEGETABLE OIL
1 c CHOPPED WALNUTS OR PECANS
1 ts BAKING POWDER
1 ts BAKING SODA
1 c BUTTERMILK
1 ea LARGE EGG
PREHEAT OVEN TO 350 DEG F. LIGHTLY GREASE A 9" X 13" PAN.
MIX FLOUR, SUGARS, 1 ts SPOON CINNAMON, SALT AND GINGER. STIR
IN OIL UNTIL MIXTURE IS CRUMBLY AND EVENLY MOISTENED. FOR
CAKE TOPPING, PUT 3/4 CUP FLOUR MIXTURE INTO A SMALL BOWL.
STIR IN NUTS AND REMAINING CINNAMON. STIR BAKING POWDER AND
SODA INTO REMAINING MIXTURE. BEAT BUTTERMILK AND EGG TO
BLEND. ADD TO FLOUR MIX, STIRRING UNTIL BATTER JUST FORMS.
POUR MIXTURE INTO PREPARED PAN. SPRINKLE TOPPING OVER PAN
EVENLY. BAKE AT 350 DEG F. FOR 40 TO 45 MINUTES OR UNTIL
PICK INSERTED IN THE CENTER COMES OUT CLEAN. COOL COMPLETELY,
IN THE PAN, ON A WIRE RACK. MAKES 12 SERVINGS.
PER SERVING: 398 CALORIES, 4 g PROTEIN, 51 g CARBO, 21 g
FAT, 19 mg CHOL, 228 mg SODIUM. EACH SERVING = 47.8 %
CALORIES FROM FAT.
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Yellow Buttermilk Cake
1 C Crisco
2 C Sugar
4 Eggs (at room temperature)
3 C Flour
1/2 t Baking powder
1/2 t Baking soda
1/2 t Salt
1/4 t Ground mace
1 C Buttermilk
1 t Vanilla extract
Directions:
Preheat oven to 350 F. Grease and flour a 10-inch tube pan.
Sift together the flour, baking powder, baking soda, salt and mace. Set aside.
Cream the shortening and sugar, beating well at medium speed of electric mixer. Add the eggs,
one at a time, beating well after each addition.
Beginning and ending with dry ingredients, add the dry ingredients to creamed mixture
alternately with buttermilk and vanilla. Pour into the prepared 10-inch tube pan.
Bake at 350 F for 1 hour and 10 minutes. Check at 1 hour with wooden pick or cake tester.
Allow to cool for 10 minutes, then invert onto wire rack to finish