Buttermilk recipes?

Question

I bought buttermilk to use in a fried chicken recipe a few days back. Anyone have a great recipe to use up the rest of it?

Answer 1

Buttermilk Waffles

Ingredients
2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 3/4 cups buttermilk
2 eggs, separated
4 tablespoons [1/2 stick] butter, melted and cooled
1/2 teaspoon vanilla extract
Vegetable oil for brushing on waffle iron

Possible toppings: Butter, Syrup [pref. Grade B], Superfine Sugar, Whipped Cream, Crème Fraiche, Ice cream, sour cream, fresh fruit [bananas, blueberries, strawberries, papaya, etc.], freshly grated nutmeg; cinnamon sugar; options are endless, really.

Method
Combine flour, sugar, salt, and baking soda [and cinnamon, if using]. Mix together the buttermilk and the egg yolks. Stir in butter and vanilla. Brush the waffle iron lightly with oil and preheat it. Stir the buttermilk mixture into the flour mixture. Beat the egg whites with a wire whisk or electric mixer until they hold soft peaks. Stir them gently into the batter.

Ladle the batter onto the waffle iron and bake until the waffle is golden-brown, usually 3 to 5 minutes. Serve immediately, or keep warm for a few minutes in a low oven.


I have another, from a friend

Chocolate Buttermilk Brownies

One cup unsalted butter
One-quarter cup cocoa
One cup water
Combine in saucepan, bring to a boil, and then cool.

Two cups sugar
Two cups flour
One-half teaspoon salt
One teaspoon baking soda
Sift dry ingredients and then combine with cooled cocoa mixture.

One-half cup buttermilk
Two eggs, beaten
One teaspoon vanilla
Red food coloring, paste or drops (4 drops)
Combine and then add to batter, mix, and pour into cookie sheet. Bake at 350° for 20 minutes.

Frosting
One-half cup butter
One-quarter cup cocoa
One-quarter cup buttermilk
Combine and heat in pan until warm.

One pound powdered sugar
One teaspoon vanilla
Dash salt

Add these ingredients to frosting cocoa mixture and blend. If necessary, add more buttermilk to thin frosting a bit. Spread over warm brownies.

Answer 2

Buttermilk Brownies

1 c butter
1/3 c cocoa
1 c water
1 tsp baking sodaa
1/2 c buttermilk
2 slightly beaten eggs
1 1/2 tsp vanilla
2 c sugar
2 c flour
1/2 tsp salt

In a suacepan combine margarine, water and cocoa. Cook til boiling. Remove and set aside. In bowl, stir flour, sugar, soda and salt. Add buttermilk, eggs and vanilla. Beat til smooth. Stir batter into cocoa mix. By hand beat til well combined. COok at 400 degrees 20 minutes.

FROSTING:

4 tbsp margarine
1/4 c cocoa
1/4 c buttermilk
1 tsp vanilla
2 1/4 c powdered sugar
Bring to a boil. Remove from heat. Stir in vanilla and sugar. Pour over brownies.

Enjoy!!

Answer 3

Buttermilk Doughnuts Recipe

Ingredients
2 cups buttermilk
2 large eggs, beaten
1 cup granulated sugar
5 cups sifted flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp nutmeg
1/4 tsp cinnamon
1/2 cup butter or shortening, melted
Oil for frying

Instructions
Combine the buttermilk, eggs, and sugar. Set aside. Mix together dry ingredients. Add the buttermilk mixture to the dry ingredients and stir. Stir in the melted butter or shortening and knead until a soft dough forms. Roll out dough on a lightly floured surface to approximately 1/4-inch thickness (roll thin for best results). Cut with a 2-1/2-inch or larger doughnut cutter. In a deep-fat fryer or electric skillet, heat oil to 375 degrees F. Fry the doughnuts on each side for approximately 1 min. or until golden brown. Drain on paper towels. Dip in a powdered sugar glaze while hot and decorate with nuts or candy sprinkles if desired.

Glaze
3 cups powdered sugar
1 Tbsp margarine, softened (optional)
1/2 tsp vanilla
milk or water

Combine the powdered sugar, margarine, and vanilla in a mixing bowl. Mix well and add just enough mild or water until glaze is the consistency you desire. (A thinner consistency will produce a thin glaze on the doughnuts or a thicker consistency will be more like a frosting.)

Yield: about 3 dozen

Answer 4

How about buttermilk biscuits? I have had this problem in the past. I now make what amount I need for the dish. 1 teaspoon of vinegar to 1 cup of regular milk. Let it sit 5 minutes and you are good to go.

Answer 5

Herbed Biscuits
1 cup all-purpose flour
1 cup cake flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp table salt
1 Tbsp parsley, thyme or oregano, fresh, chopped
1 Tbsp chives, fresh, chopped
2 Tbsp light cream cheese
2 Tbsp light butter, cut into small pieces
1 slice regular soy cheese, with herbs and garlic, grated
3/4 cup buttermilk
Preheat oven to 400ºF. Coat a baking pan with cooking spray.


Whisk together flour, cake flour, baking powder, baking soda, salt and herbs. Add cream cheese, soy cheese and butter, cutting into flour with a pastry cutter or with two table knives.


Stir in buttermilk.


Turn dough onto a floured surface and roll it out to 1/2-inch thickness. Cut dough into 10 square or rectangular biscuits.


Set biscuits on prepared pan and bake until golden brown on top, 15 to 20 minutes.


You could also make Buttermilk biscuits.

Answer 6

I too replaced into unaware that you'll be able to purchase buttermilk in such tremendous parts. Ive in undemanding words ever gotten it in a unmarried liter jugs. in spite of the undeniable fact that. My recipe may use maximum of each thing you've left, yet will fee you many more beneficial than basically throwing the buttermilk away. you may make pancakes Yorkshire Pudding or maybe drink it, to apply it up. truly you should use it up in any recipe that demands water or milk. (yet per chance no longer custard). inspite of the actuality that my recipe may nicely be kept in a refrigerator for 3 weeks i doubt you may bake all of it off or devour the finished product in spite of in case you probably did bake all of it off. the reason i say it truly is because my recipe is Raisin Bran tarts and calls for 4.25 pounds of raw bran besides as honey, brown sugar, eggs and flour. the finished recipe weight is round thirty pounds. So now you know why i suggested it may be more cost-efficient to throw the left overs away or you would possibly want to provide it to the community cats.

Answer 7

You can blend the buttermilk and some sugar in a blender and make a kind of milkshake. Have it cold

Answer 8

* Exported from MasterCook

ROSIE'S SOUR CREAM AND BUTTERMILK CORNBREAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Cornmeal
1 t Baking soda
1/2 ts Salt
1 1/4 c Buttermilk
1 ct Sour cream (8oz)

Combine the cornmeal, baking soda, and salt, then mix
in the buttermilk and sour cream. Pour into a well
greased 9-inch pie plate or cake pan and bake at 35o
degrees for 40 minutes, or until lightly browned.

Nutritional info per serving: 202 cal; 5g pro, 30g
carb, 7g fat (31%), 1.8g fiber, 14mg chol, 292mg sod

* Exported from MasterCook

APPLE BUTTERMILK LOAVES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Flour
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 c Margarine
1 c Sugar
1 c Brown sugar, packed
3 Eggs
1 t Vanilla
3/4 c Buttermilk
1 1/2 c Apple, peeled and chopped
1/2 c Nuts
1 t Grated orange zest

Combine flour, baking powder, soda and salt. Set
aside. Cream butter and sugars; beat in eggs one at a
time and vanilla. Stir in buttermilk alternately with
flour mixture. Fold in apples, nuts and orange peel.
Pour into two 8 1/2 x 4 1/2 x 2 5/8 inch greased and
floured loaf pans. Bake at 350 degrees 50-60 minutes
or until wooden pick inserted near center comes out
clean. Cool in pan 10 minutes; remove from pan and
cool completely on wire rack. Wrap and let stand
overnight to allow flavors to blend.



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* Exported from MasterCook

New Potato Salad with Buttermilk Dressing

Recipe By : Helen Deacey
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients:
1/2 pound new potatoes (about 7 medium)
1/2 cup sliced radishes
2 each green onions -- chopped
1 medium sweet yellow -- orange, or red
**Dressing** -- pepper diced
1/2 cup buttermilk
1/4 cup lowfat yogurt
2 tablespoons dill -- fresh chopped
-- or 2 tsp. dried
1 tablespoon vinegar
1 tablespoon canola oil
1/2 teaspoon Dijon mustard
salt and pepper -- to taste

Method
Scrub and halve potatoes lengthwise. Bring large pot of salted water to
boil. Add potatoes, cover and return to boil. Cook for 15 minutes or
until fork tender.

Dressing: In large bowl, whisk together ingredients.

Drain potatoes; let cool for 5 to 10 minutes or until no longer
steaming.
Cut potatoes into bite-size pieces; gently stir into dressing along with
radishes, onions and yellow,orange,or red pepper.

Makes 4 servings.


* Exported from MasterCook

ORANGE BUTTERMILK SALAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Crushed pineapple -- 20 oz.
1 package Orange jello -- 6 oz
2 cups Buttermilk
1 can Cool whip; 8 ozs -- thawed

Recipe by: Sue Klapper In a saucepan, bring pineapple to a boil. Remove from
the heat; add gelatin and stir to dissolve. Add buttermilk and mix well. Cool
to room temperature. Fold in whipped topping. Pour into an 11 inch x 7 inch
dish. Refrigerate several hours or overnight. Cut into squares.

Source: Taste of Home; Feb./March 1995.





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