Re: [CnD] BUTTERMILK BISCUITS, COOKING LESSON
Yes, I have tried this recipe and I do like it. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Tuesday, September 1, 2020 1:22 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] BUTTERMILK BISCUITS, COOKING LESSON These sound good, and the variations sound intriguing. Have you tried them? Karen At 08:38 AM 9/1/2020, you wrote: >BUTTERMILK BISCUITS, COOKING LESSON > > > >2 cups all purpose flour > >2 1/4 teaspoons baking powder > >1/4 teaspoon baking soda > >1 teaspoon salt > >2 tablespoons sugar > >6 tablespoons cold butter > >1/2 cup buttermilk > >1/4 cup light cream > >Preheat oven to 425°F. > >In a bowl, whisk together baking powder, baking soda and salt until >well combined. > >Stir in flour and sugar; mix thoroughly. > >Slice cold butter into chunks and work into flour mixture using a >pastry blender, > >a large tined fork or two knives. The butter may be worked in with your >fingers (using > >a guitar strumming motion) but do not allow the butter to melt. A good >trick is to > >soak your fingers in ice water for a minute before beginning. > >To achieve tender, flaky biscuits, the object is to rub the butter into >the flour > >in order to coat it with flour while not allowing the butter to mix in >or become > >greasy. So, keep things cold. It also helps to freeze the cut up butter >for >20 minutes > >before starting. This is known as the biscuit method of mixing; it is >the same method > >used for making flaky pie crusts and scones. > >In a measuring cup, stir together the buttermilk and cream. > >After the butter has been worked into the flour (there should still be >chunks of > >butter the size of large peas), quickly stir in the cold buttermilk and >cream mixture. > >Stir together using a wooden spoon, until the batter forms a mass. Turn >out onto > >a clean work surface which has been dusted lightly with flour to keep >from sticking. > >It helps to have a large spatula or dough scraper to pick up the batter >and turn > >it; dust with a little more flour on top and turn several times, being >careful not > >to use too much flour. > >To avoid toughening the biscuits, do not over knead. Knead (mix) by >turning over > >the batter 10 times and folding it onto itself. Pat or roll into >1/2-3/4 inch thickness, > >then cut with a biscuit cutter which has been dusted with flour, or >slice into pie > >wedge shapes or squares. > >Place the biscuits on a buttered baking sheet and brush with cream or milk. > >Bake at 425°F for about 12 minutes or until lightly golden. > >Variation: 1/2 cup golden raisins or currants can be added. Soak them >in warm water > >or rum for 15 minutes before using to rehydrate. > >Cooks Note: Flaky separating biscuits can be made by rolling the dough >thinly, brushing > >with melted butter and then stacking the layers before cutting. The >biscuits will > >be easily separated in the centers where the butter is. > >Note: Non-fat dry buttermilk powder may be used when reconstituted >according to the > >label on the package. Buttermilk is a healthful ingredient made by a >culturing process > >similar to the method which is used for making yogurt and sour cream. >Buttermilk > >does not actually contain butter. Enjoy. > > > >2 cups all purpose flour > >2 1/4 teaspoons baking powder > >1/4 teaspoon baking soda > >1 teaspoon salt > >2 tablespoons sugar > >6 tablespoons cold butter > >1/2 cup buttermilk > >1/4 cup light cream > >Preheat oven to 425°F. > >In a bowl, whisk together baking powder, baking soda and salt until >well combined. > >Stir in flour and sugar; mix thoroughly. > >Slice cold butter into chunks and work into flour mixture using a >pastry blender, > >a large tined fork or two knives. The butter may be worked in with your >fingers (using > >a guitar strumming motion) but do not allow the butter to melt. A good >trick is to > >soak your fingers in ice water for a minute before beginning. > >To achieve tender, flaky biscuits, the object is to rub the butter into >the flour > >in order to coat it with flour while not allowing the butter to mix in >or become > >greasy. So, keep things cold. It also helps to freeze the cut up butter >for >20 minutes > >before starting. This is known as the biscuit method of mixing; it is >the same method > >used for making flaky pie crusts and scones. > >In a measuring cup, stir together the buttermilk and cream. > >After the butter
Re: [CnD] BUTTERMILK BISCUITS, COOKING LESSON
These sound good, and the variations sound intriguing. Have you tried them? Karen At 08:38 AM 9/1/2020, you wrote: BUTTERMILK BISCUITS, COOKING LESSON 2 cups all purpose flour 2 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 2 tablespoons sugar 6 tablespoons cold butter 1/2 cup buttermilk 1/4 cup light cream Preheat oven to 425°F. In a bowl, whisk together baking powder, baking soda and salt until well combined. Stir in flour and sugar; mix thoroughly. Slice cold butter into chunks and work into flour mixture using a pastry blender, a large tined fork or two knives. The butter may be worked in with your fingers (using a guitar strumming motion) but do not allow the butter to melt. A good trick is to soak your fingers in ice water for a minute before beginning. To achieve tender, flaky biscuits, the object is to rub the butter into the flour in order to coat it with flour while not allowing the butter to mix in or become greasy. So, keep things cold. It also helps to freeze the cut up butter for 20 minutes before starting. This is known as the biscuit method of mixing; it is the same method used for making flaky pie crusts and scones. In a measuring cup, stir together the buttermilk and cream. After the butter has been worked into the flour (there should still be chunks of butter the size of large peas), quickly stir in the cold buttermilk and cream mixture. Stir together using a wooden spoon, until the batter forms a mass. Turn out onto a clean work surface which has been dusted lightly with flour to keep from sticking. It helps to have a large spatula or dough scraper to pick up the batter and turn it; dust with a little more flour on top and turn several times, being careful not to use too much flour. To avoid toughening the biscuits, do not over knead. Knead (mix) by turning over the batter 10 times and folding it onto itself. Pat or roll into 1/2-3/4 inch thickness, then cut with a biscuit cutter which has been dusted with flour, or slice into pie wedge shapes or squares. Place the biscuits on a buttered baking sheet and brush with cream or milk. Bake at 425°F for about 12 minutes or until lightly golden. Variation: 1/2 cup golden raisins or currants can be added. Soak them in warm water or rum for 15 minutes before using to rehydrate. Cooks Note: Flaky separating biscuits can be made by rolling the dough thinly, brushing with melted butter and then stacking the layers before cutting. The biscuits will be easily separated in the centers where the butter is. Note: Non-fat dry buttermilk powder may be used when reconstituted according to the label on the package. Buttermilk is a healthful ingredient made by a culturing process similar to the method which is used for making yogurt and sour cream. Buttermilk does not actually contain butter. Enjoy. 2 cups all purpose flour 2 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 2 tablespoons sugar 6 tablespoons cold butter 1/2 cup buttermilk 1/4 cup light cream Preheat oven to 425°F. In a bowl, whisk together baking powder, baking soda and salt until well combined. Stir in flour and sugar; mix thoroughly. Slice cold butter into chunks and work into flour mixture using a pastry blender, a large tined fork or two knives. The butter may be worked in with your fingers (using a guitar strumming motion) but do not allow the butter to melt. A good trick is to soak your fingers in ice water for a minute before beginning. To achieve tender, flaky biscuits, the object is to rub the butter into the flour in order to coat it with flour while not allowing the butter to mix in or become greasy. So, keep things cold. It also helps to freeze the cut up butter for 20 minutes before starting. This is known as the biscuit method of mixing; it is the same method used for making flaky pie crusts and scones. In a measuring cup, stir together the buttermilk and cream. After the butter has been worked into the flour (there should still be chunks of butter the size of large peas), quickly stir in the cold buttermilk and cream mixture. Stir together using a wooden spoon, until the batter forms a mass. Turn out onto a clean work surface which has been dusted lightly with flour to keep from sticking. It helps to have a large spatula or dough scraper to pick up the batter and turn it; dust with a little more flour on top and turn several times, being careful not to use too much flour. To avoid toughening the biscuits, do not over knead. Knead (mix) by turning over the batter 10 times and folding it onto itself. Pat or roll into 1/2-3/4 inch thickness, then cut with a biscuit cutter which has been dusted with flour, or slice into pie wedge shapes or squares. Place the biscuits on a buttered baking sheet and brush with cream or milk. Bake at 425°F for about 12 minutes or until lightly golden. Variation: 1/2 cup golden raisins or currants can be added. Soak them
[CnD] BUTTERMILK BISCUITS, COOKING LESSON
BUTTERMILK BISCUITS, COOKING LESSON 2 cups all purpose flour 2 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 2 tablespoons sugar 6 tablespoons cold butter 1/2 cup buttermilk 1/4 cup light cream Preheat oven to 425°F. In a bowl, whisk together baking powder, baking soda and salt until well combined. Stir in flour and sugar; mix thoroughly. Slice cold butter into chunks and work into flour mixture using a pastry blender, a large tined fork or two knives. The butter may be worked in with your fingers (using a guitar strumming motion) but do not allow the butter to melt. A good trick is to soak your fingers in ice water for a minute before beginning. To achieve tender, flaky biscuits, the object is to rub the butter into the flour in order to coat it with flour while not allowing the butter to mix in or become greasy. So, keep things cold. It also helps to freeze the cut up butter for 20 minutes before starting. This is known as the biscuit method of mixing; it is the same method used for making flaky pie crusts and scones. In a measuring cup, stir together the buttermilk and cream. After the butter has been worked into the flour (there should still be chunks of butter the size of large peas), quickly stir in the cold buttermilk and cream mixture. Stir together using a wooden spoon, until the batter forms a mass. Turn out onto a clean work surface which has been dusted lightly with flour to keep from sticking. It helps to have a large spatula or dough scraper to pick up the batter and turn it; dust with a little more flour on top and turn several times, being careful not to use too much flour. To avoid toughening the biscuits, do not over knead. Knead (mix) by turning over the batter 10 times and folding it onto itself. Pat or roll into 1/2-3/4 inch thickness, then cut with a biscuit cutter which has been dusted with flour, or slice into pie wedge shapes or squares. Place the biscuits on a buttered baking sheet and brush with cream or milk. Bake at 425°F for about 12 minutes or until lightly golden. Variation: 1/2 cup golden raisins or currants can be added. Soak them in warm water or rum for 15 minutes before using to rehydrate. Cooks Note: Flaky separating biscuits can be made by rolling the dough thinly, brushing with melted butter and then stacking the layers before cutting. The biscuits will be easily separated in the centers where the butter is. Note: Non-fat dry buttermilk powder may be used when reconstituted according to the label on the package. Buttermilk is a healthful ingredient made by a culturing process similar to the method which is used for making yogurt and sour cream. Buttermilk does not actually contain butter. Enjoy. 2 cups all purpose flour 2 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 2 tablespoons sugar 6 tablespoons cold butter 1/2 cup buttermilk 1/4 cup light cream Preheat oven to 425°F. In a bowl, whisk together baking powder, baking soda and salt until well combined. Stir in flour and sugar; mix thoroughly. Slice cold butter into chunks and work into flour mixture using a pastry blender, a large tined fork or two knives. The butter may be worked in with your fingers (using a guitar strumming motion) but do not allow the butter to melt. A good trick is to soak your fingers in ice water for a minute before beginning. To achieve tender, flaky biscuits, the object is to rub the butter into the flour in order to coat it with flour while not allowing the butter to mix in or become greasy. So, keep things cold. It also helps to freeze the cut up butter for 20 minutes before starting. This is known as the biscuit method of mixing; it is the same method used for making flaky pie crusts and scones. In a measuring cup, stir together the buttermilk and cream. After the butter has been worked into the flour (there should still be chunks of butter the size of large peas), quickly stir in the cold buttermilk and cream mixture. Stir together using a wooden spoon, until the batter forms a mass. Turn out onto a clean work surface which has been dusted lightly with flour to keep from sticking. It helps to have a large spatula or dough scraper to pick up the batter and turn it; dust with a little more flour on top and turn several times, being careful not to use too much flour. To avoid toughening the biscuits, do not over knead. Knead (mix) by turning over the batter 10 times and folding it onto itself. Pat or roll into 1/2-3/4 inch thickness, then cut with a biscuit cutter which has been dusted with flour, or slice into pie wedge shapes or squares. Place the biscuits on a buttered baking sheet and brush with cream or milk. Bake at 425°F for about 12 minutes or until lightly golden. Variation: 1/2 cup golden raisins or currants can be added. Soak them in warm water or rum for 15 minutes before using to rehydrate. Cooks Note: Flaky separating biscuits can be made by
Re: [CnD] Buttermilk
Yes. Just omit the powdered buttermilk, and add the buttermilk in place of the water. At 03:53 AM 4/14/2020, you wrote: A bread machine recipe calls for 4 Tbsp. powder buttermilk & 1 cup water. The water is the 3rd ingredient & the buttermilk is the 5th ingredient. If I use 1 cup fresh buttermilk, will the bread still turn out in the machine? Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buttermilk
A bread machine recipe calls for 4 Tbsp. powder buttermilk & 1 cup water. The water is the 3rd ingredient & the buttermilk is the 5th ingredient. If I use 1 cup fresh buttermilk, will the bread still turn out in the machine? Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buttermilk
Buttermilk is used not only in baking. It is a major ingredient in some recipes for marinating meat or fish, it is used in salad dressings such as ranch, it is used in fritters, in cold soups, etc. And while powdered buttermilk may be an emergency substitute in baking and perhaps some other recipes, it would result in inferior quality substitution. -Original Message- From: Cookinginthedark On Behalf Of Penny Reeder via Cookinginthedark Sent: Monday, April 13, 2020 12:40 PM To: cookinginthedark@acbradio.org Cc: Penny Reeder Subject: Re: [CnD] Buttermilk You can buy powdered buttermilk from Amazon.com or from most supermarkets. Reconstituted or blended with the dry ingredients in most baking recipes along with an equivalent amount of water, it works perfectly and stores easily and seemingly indefinitely. Sent from my iPhone > On Apr 12, 2020, at 7:27 PM, Immigrant via Cookinginthedark > wrote: > > No, sour milk and buttermilk is not the same, but you are absolutely > right when you say sour milk is whole milk that is too far gone to > drink. Too many people think that sour milk is whole milk with vinegar > added. And if you want to simulate buttermilk, take sour cream and > dilute it with whole milk, this will represent buttermilk much better than > adding vinegar to milk. > > -Original Message- > From: Cookinginthedark On > Behalf Of Jeanne Donovan via Cookinginthedark > Sent: Sunday, April 12, 2020 6:28 PM > To: cookinginthedark@acbradio.org > Cc: Jeanne Donovan > Subject: [CnD] Buttermilk > > Sour milk is not the same as buttermilk, but I have used whole milk > with a little lemon juice or vinegar to simulate buttermilk. The taste > isn't wonderful, but it really does work well in recipes calling for > buttermilk. > Sour milk is a wonderful additive in chocolate cake and it's a good way to > use up milk that is too far gone to drink, but helps keep chocolate cake > moist. > > Jeanne D. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buttermilk
I always use the dry buttermilk powder when I make bread. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Apr 13, 2020 10:26 AM, "diane.fann7--- via Cookinginthedark" wrote: > > In all this milk discussion, I remembered using powdered buttermilk in the > past. I agree with Penny. It works well and keeps for an extended time. > > -Original Message- > From: Cookinginthedark On Behalf Of > Penny Reeder via Cookinginthedark > Sent: Monday, April 13, 2020 12:40 PM > To: cookinginthedark@acbradio.org > Cc: Penny Reeder > Subject: Re: [CnD] Buttermilk > > You can buy powdered buttermilk from Amazon.com or from most supermarkets. > Reconstituted or blended with the dry ingredients in most baking recipes > along with an equivalent amount of water, it works perfectly and stores > easily and seemingly indefinitely. > > Sent from my iPhone > > > On Apr 12, 2020, at 7:27 PM, Immigrant via Cookinginthedark > > wrote: > > > > No, sour milk and buttermilk is not the same, but you are absolutely > > right when you say sour milk is whole milk that is too far gone to > > drink. Too many people think that sour milk is whole milk with vinegar > > added. And if you want to simulate buttermilk, take sour cream and > > dilute it with whole milk, this will represent buttermilk much better than > > adding vinegar to milk. > > > > -Original Message- > > From: Cookinginthedark On > > Behalf Of Jeanne Donovan via Cookinginthedark > > Sent: Sunday, April 12, 2020 6:28 PM > > To: cookinginthedark@acbradio.org > > Cc: Jeanne Donovan > > Subject: [CnD] Buttermilk > > > > Sour milk is not the same as buttermilk, but I have used whole milk > > with a little lemon juice or vinegar to simulate buttermilk. The taste > > isn't wonderful, but it really does work well in recipes calling for > > buttermilk. > > Sour milk is a wonderful additive in chocolate cake and it's a good way to > > use up milk that is too far gone to drink, but helps keep chocolate cake > > moist. > > > > Jeanne D. > > > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > -- > This email has been checked for viruses by AVG. > https://www.avg.com > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buttermilk
In all this milk discussion, I remembered using powdered buttermilk in the past. I agree with Penny. It works well and keeps for an extended time. -Original Message- From: Cookinginthedark On Behalf Of Penny Reeder via Cookinginthedark Sent: Monday, April 13, 2020 12:40 PM To: cookinginthedark@acbradio.org Cc: Penny Reeder Subject: Re: [CnD] Buttermilk You can buy powdered buttermilk from Amazon.com or from most supermarkets. Reconstituted or blended with the dry ingredients in most baking recipes along with an equivalent amount of water, it works perfectly and stores easily and seemingly indefinitely. Sent from my iPhone > On Apr 12, 2020, at 7:27 PM, Immigrant via Cookinginthedark > wrote: > > No, sour milk and buttermilk is not the same, but you are absolutely > right when you say sour milk is whole milk that is too far gone to > drink. Too many people think that sour milk is whole milk with vinegar > added. And if you want to simulate buttermilk, take sour cream and > dilute it with whole milk, this will represent buttermilk much better than > adding vinegar to milk. > > -Original Message- > From: Cookinginthedark On > Behalf Of Jeanne Donovan via Cookinginthedark > Sent: Sunday, April 12, 2020 6:28 PM > To: cookinginthedark@acbradio.org > Cc: Jeanne Donovan > Subject: [CnD] Buttermilk > > Sour milk is not the same as buttermilk, but I have used whole milk > with a little lemon juice or vinegar to simulate buttermilk. The taste > isn't wonderful, but it really does work well in recipes calling for > buttermilk. > Sour milk is a wonderful additive in chocolate cake and it's a good way to > use up milk that is too far gone to drink, but helps keep chocolate cake > moist. > > Jeanne D. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buttermilk
You can buy powdered buttermilk from Amazon.com or from most supermarkets. Reconstituted or blended with the dry ingredients in most baking recipes along with an equivalent amount of water, it works perfectly and stores easily and seemingly indefinitely. Sent from my iPhone > On Apr 12, 2020, at 7:27 PM, Immigrant via Cookinginthedark > wrote: > > No, sour milk and buttermilk is not the same, but you are absolutely right > when you say sour milk is whole milk that is too far gone to drink. Too many > people think that sour milk is whole milk with vinegar added. And if you > want to simulate buttermilk, take sour cream and dilute it with whole milk, > this will represent buttermilk much better than adding vinegar to milk. > > -Original Message- > From: Cookinginthedark On Behalf Of > Jeanne Donovan via Cookinginthedark > Sent: Sunday, April 12, 2020 6:28 PM > To: cookinginthedark@acbradio.org > Cc: Jeanne Donovan > Subject: [CnD] Buttermilk > > Sour milk is not the same as buttermilk, but I have used whole milk with a > little lemon juice or vinegar to simulate buttermilk. The taste isn't > wonderful, but it really does work well in recipes calling for buttermilk. > Sour milk is a wonderful additive in chocolate cake and it's a good way to > use up milk that is too far gone to drink, but helps keep chocolate cake > moist. > > Jeanne D. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buttermilk
No, sour milk and buttermilk is not the same, but you are absolutely right when you say sour milk is whole milk that is too far gone to drink. Too many people think that sour milk is whole milk with vinegar added. And if you want to simulate buttermilk, take sour cream and dilute it with whole milk, this will represent buttermilk much better than adding vinegar to milk. -Original Message- From: Cookinginthedark On Behalf Of Jeanne Donovan via Cookinginthedark Sent: Sunday, April 12, 2020 6:28 PM To: cookinginthedark@acbradio.org Cc: Jeanne Donovan Subject: [CnD] Buttermilk Sour milk is not the same as buttermilk, but I have used whole milk with a little lemon juice or vinegar to simulate buttermilk. The taste isn't wonderful, but it really does work well in recipes calling for buttermilk. Sour milk is a wonderful additive in chocolate cake and it's a good way to use up milk that is too far gone to drink, but helps keep chocolate cake moist. Jeanne D. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buttermilk
If you don't like rancid American milk, there's always mayonaise for those cake recipes. On Sun, 12 Apr 2020, Jeanne Donovan via Cookinginthedark wrote: > Date: Sun, 12 Apr 2020 18:27:41 > From: Jeanne Donovan via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Jeanne Donovan > Subject: [CnD] Buttermilk > > Sour milk is not the same as buttermilk, but I have used whole milk with a > little lemon juice or vinegar to simulate buttermilk. The taste isn't > wonderful, but it really does work well in recipes calling for buttermilk. > Sour milk is a wonderful additive in chocolate cake and it's a good way to > use up milk that is too far gone to drink, but helps keep chocolate cake > moist. > > Jeanne D. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buttermilk
Sour milk is not the same as buttermilk, but I have used whole milk with a little lemon juice or vinegar to simulate buttermilk. The taste isn't wonderful, but it really does work well in recipes calling for buttermilk. Sour milk is a wonderful additive in chocolate cake and it's a good way to use up milk that is too far gone to drink, but helps keep chocolate cake moist. Jeanne D. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buttermilk Pie
Any leftovers must be refrigerated. Glad it was a success. What did you serve with it? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buttermilk Pie
Greetings, I made the Buttermilk Pie for Easter and it was a big hit. We were wondering if it should be refrigerated or not. I did, but hope for the future it is not necessary because it takes up needed refrigeration space. Thanks for sharing the recipe and to those that offered tips. Irene ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] buttermilk pie recipe
looking for a buttermilk pie recipe. Steve Stewart CnD Moderator email; cookda...@suddenlink.net ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] BUTTERMILK PIE
BUTTERMILK PIE 1/2 cup buttermilk 1 1/2 cups sugar 2 large eggs 3 TBSP. flour pinch of salt 1 stick of butter (melted) 1 tsp. vanilla nutmeg if desired Preheat oven to 400 degrees mix everything together and pour into an unbaked 9 in. pie crust. Sprinkle the top with nutmeg. Bake 15 min. the reduce heat to 350 degrees Bake 45 minutes. Cool to allow filling to set. (notation) the original recipe calls for 1 3/4 cup sugar, but I think that is a little too sweet. ‘Faith is seeing light with your heart when all your eyes see is darkness.’ ~Blessed, Sugar -Original Message- From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, November 28, 2015 4:03 AM To: cookinginthedark Subject: [CnD] buttermilk pie recipe looking for a buttermilk pie recipe. Steve Stewart CnD Moderator email; cookda...@suddenlink.net ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buttermilk Pie
Buttermilk Pie 3 cups sugar 3/4 cup butter, softened 1/2 cup all-purpose flour 8 eggs 1/2 teaspoon salt 2 cups buttermilk 2 teaspoons vanilla Mix all ingredients. Pour into 2 unbaked pie shells. Bake in preheated oven at 275 degrees for about 45 minutes, or until light brown on top. ‘Faith is seeing light with your heart when all your eyes see is darkness.’ ~Blessed, Sugar -Original Message- From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, November 28, 2015 4:03 AM To: cookinginthedark Subject: [CnD] buttermilk pie recipe looking for a buttermilk pie recipe. Steve Stewart CnD Moderator email; cookda...@suddenlink.net ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buttermilk Banana Bread
Buttermilk Banana Bread Ingredients 1 1/4 cups Flour, all purpose, unbleached, enriched 1/2 teaspoon baking soda 1/4 teaspoon salt 1 large egg 1/3 cup honey or Splenda 2 tablespoons canola oil 1/4 cup low fat buttermilk 1 cup Banana, mashed 1/4 cup dried currants (or raisins) 1/4 cup chopped walnuts cooking spray Directions 1 Preheat your oven to 350 degrees. 2 In a small bowl, combine the flour, baking soda, and salt. 3 Using an electric mixer beat together the honey or Splenda, egg and oil in a large bowl until it is smooth. Add half of the flour mixture and continue to mix on medium speed. Beat in the buttermilk, and then add the remaining flour mixture. Blend well, and then add the mashed banana. Add the currants OR raisins and the walnuts, and then stir well until combined. 4 Pour the batter into a cooking spray coated 9x5 pan and bake for about 50 minutes, or until a toothpick inserted into the loaf comes out clean. 5 Turn the pan out onto a rack to cool completely before slicing and serving. Nutrition Facts: Makes 16 servings Amount Per Serving Calories79.3, Total Carbs11.2g, Dietary Fiber0.6g, Sugars3.2g, Total Fat3.3g, Saturated Fat0.4g, Unsaturated Fat2.9g, Potassium51.9mg, Protein1.9g, Sodium83.9mg ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buttermilk Chess Pie Recipe?
Looking for a buttermilk chess pie recipe, preferably one you've made. Also would like a butter chess pie recipe, again preferring ones you've made. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buttermilk Baked Chicken
Hi Nancy. I'm glad it's not just me then. I really wish it was easier to use, because there ae so many recipes on there I would love to try. Especially some of Paula Deans recipes. Now her son has his own show as well. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin Sent: Monday, January 07, 2013 5:59 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Buttermilk Baked Chicken I find that site difficult at the best of times. Nancy - Original Message - From: Jeri Milton jjmil...@cox.net To: cookinginthedark@acbradio.org Sent: Monday, January 07, 2013 11:51 AM Subject: Re: [CnD] Buttermilk Baked Chicken Hi there. She use to be on early Saturday mornings, but now I've been catching her on early Sonday mornings. I have trouble navigating the Food Network site. I wish I could use it, because there sure are some good recipes going on there. I don't know if it's just me or their web site. Anyway, I know her show is called Trisha's Southern Kitchen or Trisha's Southern Cooking. She cooks a lot like my grandmother did as well. She made a coconut cake one day that sounded mouth watering. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kimberly Qualls Sent: Monday, January 07, 2013 10:43 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Buttermilk Baked Chicken Jeri, can you let me know if you find the recipe...I never seem to catch Trisha's show...She used to be on Saturday mornings, and I love her recipes...She cooks like my grandmother did, and I never know when she's on now...Anyway, if you do find it, I'd appreciate it bunches...Happy Monday...(smile) On 1/7/13, Jeri Milton jjmil...@cox.net wrote: Just so happens I was watching the Food Network yesterday and Trisha Yearwood was making Buttermilk Corn Flake Chicken. I'm not able to track it down on line, but this is what I know. She used three cups of corn flakes, crushed with a rolling pin in a large bag. Seporately, two cups of Buttermlk with a couple dashes of hot sauce init, or to your personal liking. She dredged the chicken brests in the Buttermilk and then shook them in the bag of crushed corn flakes. Then layed them on a baking dish and baked them at 350 until tender. I think it sounds yummy, just wish I could find the recipe on line. I know, I remembered the basics, but I'm hoping I didn't forget something. Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buttermilk Noodle Bake
Have you tried this one? It sounds very good, but very similar to other beef and noodle bakes. I'm just curious what affect the buttermilk has on the dish. I'm not a big buttermilk fan, but it is good for cooking with. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Anna Sent: Sunday, January 06, 2013 11:27 AM To: cookinginthedark@acbradio.org Subject: [CnD] Buttermilk Noodle Bake Buttermilk Noodle Bake SERVINGS: 6 Ingredients: 1-1/2 pounds ground beef 1 large onion, finely chopped 1/4 cup butter or margarine 1/4 cup all-purpose flour 2-1/2 teaspoons salt Dash pepper 2 cups buttermilk 1 can (4 ounces) mushroom stems and pieces, undrained 1/3 cup ketchup 1 tablespoon Worcestershire sauce 8 ounces medium egg noodles, cooked and drained Directions: 1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. 2. In a large saucepan, melt butter. 3. Stir in flour, salt and pepper until smooth. 4. Gradually add buttermilk. 5. Stir in mushrooms, ketchup and Worcestershire sauce. 6. Bring to a boil; cook and stir for 2 minutes or until thickened. 7. Add noodles and beef mixture; mix well. 8. Transfer to a greased 2-1/2-qt. baking dish. 9. Bake, uncovered, at 350 degrees for 45 minutes or until heated through. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buttermilk Baked Chicken
Just so happens I was watching the Food Network yesterday and Trisha Yearwood was making Buttermilk Corn Flake Chicken. I'm not able to track it down on line, but this is what I know. She used three cups of corn flakes, crushed with a rolling pin in a large bag. Seporately, two cups of Buttermlk with a couple dashes of hot sauce init, or to your personal liking. She dredged the chicken brests in the Buttermilk and then shook them in the bag of crushed corn flakes. Then layed them on a baking dish and baked them at 350 until tender. I think it sounds yummy, just wish I could find the recipe on line. I know, I remembered the basics, but I'm hoping I didn't forget something. Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buttermilk Baked Chicken
Jeri, can you let me know if you find the recipe...I never seem to catch Trisha's show...She used to be on Saturday mornings, and I love her recipes...She cooks like my grandmother did, and I never know when she's on now...Anyway, if you do find it, I'd appreciate it bunches...Happy Monday...(smile) On 1/7/13, Jeri Milton jjmil...@cox.net wrote: Just so happens I was watching the Food Network yesterday and Trisha Yearwood was making Buttermilk Corn Flake Chicken. I'm not able to track it down on line, but this is what I know. She used three cups of corn flakes, crushed with a rolling pin in a large bag. Seporately, two cups of Buttermlk with a couple dashes of hot sauce init, or to your personal liking. She dredged the chicken brests in the Buttermilk and then shook them in the bag of crushed corn flakes. Then layed them on a baking dish and baked them at 350 until tender. I think it sounds yummy, just wish I could find the recipe on line. I know, I remembered the basics, but I'm hoping I didn't forget something. Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buttermilk Baked Chicken
Hi there. She use to be on early Saturday mornings, but now I've been catching her on early Sonday mornings. I have trouble navigating the Food Network site. I wish I could use it, because there sure are some good recipes going on there. I don't know if it's just me or their web site. Anyway, I know her show is called Trisha's Southern Kitchen or Trisha's Southern Cooking. She cooks a lot like my grandmother did as well. She made a coconut cake one day that sounded mouth watering. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kimberly Qualls Sent: Monday, January 07, 2013 10:43 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Buttermilk Baked Chicken Jeri, can you let me know if you find the recipe...I never seem to catch Trisha's show...She used to be on Saturday mornings, and I love her recipes...She cooks like my grandmother did, and I never know when she's on now...Anyway, if you do find it, I'd appreciate it bunches...Happy Monday...(smile) On 1/7/13, Jeri Milton jjmil...@cox.net wrote: Just so happens I was watching the Food Network yesterday and Trisha Yearwood was making Buttermilk Corn Flake Chicken. I'm not able to track it down on line, but this is what I know. She used three cups of corn flakes, crushed with a rolling pin in a large bag. Seporately, two cups of Buttermlk with a couple dashes of hot sauce init, or to your personal liking. She dredged the chicken brests in the Buttermilk and then shook them in the bag of crushed corn flakes. Then layed them on a baking dish and baked them at 350 until tender. I think it sounds yummy, just wish I could find the recipe on line. I know, I remembered the basics, but I'm hoping I didn't forget something. Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buttermilk Noodle Bake
Hi, no I haven't tried it. Anna - Original Message - From: Jeri Milton jjmil...@cox.net To: cookinginthedark@acbradio.org Sent: Monday, January 07, 2013 11:28 AM Subject: Re: [CnD] Buttermilk Noodle Bake Have you tried this one? It sounds very good, but very similar to other beef and noodle bakes. I'm just curious what affect the buttermilk has on the dish. I'm not a big buttermilk fan, but it is good for cooking with. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Anna Sent: Sunday, January 06, 2013 11:27 AM To: cookinginthedark@acbradio.org Subject: [CnD] Buttermilk Noodle Bake Buttermilk Noodle Bake SERVINGS: 6 Ingredients: 1-1/2 pounds ground beef 1 large onion, finely chopped 1/4 cup butter or margarine 1/4 cup all-purpose flour 2-1/2 teaspoons salt Dash pepper 2 cups buttermilk 1 can (4 ounces) mushroom stems and pieces, undrained 1/3 cup ketchup 1 tablespoon Worcestershire sauce 8 ounces medium egg noodles, cooked and drained Directions: 1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. 2. In a large saucepan, melt butter. 3. Stir in flour, salt and pepper until smooth. 4. Gradually add buttermilk. 5. Stir in mushrooms, ketchup and Worcestershire sauce. 6. Bring to a boil; cook and stir for 2 minutes or until thickened. 7. Add noodles and beef mixture; mix well. 8. Transfer to a greased 2-1/2-qt. baking dish. 9. Bake, uncovered, at 350 degrees for 45 minutes or until heated through. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buttermilk Baked Chicken
Do you think she might have a cookbook out? You never know! lol -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Monday, January 07, 2013 10:36 AM To: cookinginthedark@acbradio.org Subject: [CnD] Buttermilk Baked Chicken Just so happens I was watching the Food Network yesterday and Trisha Yearwood was making Buttermilk Corn Flake Chicken. I'm not able to track it down on line, but this is what I know. She used three cups of corn flakes, crushed with a rolling pin in a large bag. Seporately, two cups of Buttermlk with a couple dashes of hot sauce init, or to your personal liking. She dredged the chicken brests in the Buttermilk and then shook them in the bag of crushed corn flakes. Then layed them on a baking dish and baked them at 350 until tender. I think it sounds yummy, just wish I could find the recipe on line. I know, I remembered the basics, but I'm hoping I didn't forget something. Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buttermilk Baked Chicken
Trisha has at least 2 cookbooks out. The first is on NLS. Denise Millette On Jan 7, 2013, at 6:15 PM, Teresa Mullen teresamulle...@gmail.com wrote: Do you think she might have a cookbook out? You never know! lol -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Monday, January 07, 2013 10:36 AM To: cookinginthedark@acbradio.org Subject: [CnD] Buttermilk Baked Chicken Just so happens I was watching the Food Network yesterday and Trisha Yearwood was making Buttermilk Corn Flake Chicken. I'm not able to track it down on line, but this is what I know. She used three cups of corn flakes, crushed with a rolling pin in a large bag. Seporately, two cups of Buttermlk with a couple dashes of hot sauce init, or to your personal liking. She dredged the chicken brests in the Buttermilk and then shook them in the bag of crushed corn flakes. Then layed them on a baking dish and baked them at 350 until tender. I think it sounds yummy, just wish I could find the recipe on line. I know, I remembered the basics, but I'm hoping I didn't forget something. Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buttermilk Baked Chicken
I find that site difficult at the best of times. Nancy - Original Message - From: Jeri Milton jjmil...@cox.net To: cookinginthedark@acbradio.org Sent: Monday, January 07, 2013 11:51 AM Subject: Re: [CnD] Buttermilk Baked Chicken Hi there. She use to be on early Saturday mornings, but now I've been catching her on early Sonday mornings. I have trouble navigating the Food Network site. I wish I could use it, because there sure are some good recipes going on there. I don't know if it's just me or their web site. Anyway, I know her show is called Trisha's Southern Kitchen or Trisha's Southern Cooking. She cooks a lot like my grandmother did as well. She made a coconut cake one day that sounded mouth watering. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kimberly Qualls Sent: Monday, January 07, 2013 10:43 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Buttermilk Baked Chicken Jeri, can you let me know if you find the recipe...I never seem to catch Trisha's show...She used to be on Saturday mornings, and I love her recipes...She cooks like my grandmother did, and I never know when she's on now...Anyway, if you do find it, I'd appreciate it bunches...Happy Monday...(smile) On 1/7/13, Jeri Milton jjmil...@cox.net wrote: Just so happens I was watching the Food Network yesterday and Trisha Yearwood was making Buttermilk Corn Flake Chicken. I'm not able to track it down on line, but this is what I know. She used three cups of corn flakes, crushed with a rolling pin in a large bag. Seporately, two cups of Buttermlk with a couple dashes of hot sauce init, or to your personal liking. She dredged the chicken brests in the Buttermilk and then shook them in the bag of crushed corn flakes. Then layed them on a baking dish and baked them at 350 until tender. I think it sounds yummy, just wish I could find the recipe on line. I know, I remembered the basics, but I'm hoping I didn't forget something. Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buttermilk Baked Chicken
I just downloaded that book, and in it is a recipe for chicken with cornflakes. This could be the one! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Denise Millette Sent: Monday, January 07, 2013 6:22 PM To: cookinginthedark@acbradio.org Cc: cookinginthedark@acbradio.org Subject: Re: [CnD] Buttermilk Baked Chicken Trisha has at least 2 cookbooks out. The first is on NLS. Denise Millette On Jan 7, 2013, at 6:15 PM, Teresa Mullen teresamulle...@gmail.com wrote: Do you think she might have a cookbook out? You never know! lol -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Monday, January 07, 2013 10:36 AM To: cookinginthedark@acbradio.org Subject: [CnD] Buttermilk Baked Chicken Just so happens I was watching the Food Network yesterday and Trisha Yearwood was making Buttermilk Corn Flake Chicken. I'm not able to track it down on line, but this is what I know. She used three cups of corn flakes, crushed with a rolling pin in a large bag. Seporately, two cups of Buttermlk with a couple dashes of hot sauce init, or to your personal liking. She dredged the chicken brests in the Buttermilk and then shook them in the bag of crushed corn flakes. Then layed them on a baking dish and baked them at 350 until tender. I think it sounds yummy, just wish I could find the recipe on line. I know, I remembered the basics, but I'm hoping I didn't forget something. Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buttermilk Banana Bars
Buttermilk Banana Bars Ingredients 2-1/2 cups all-purpose flour 1-1/2 cups sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup butter, melted 2/3 cup buttermilk or sour milk* 1-1/4 cups mashed ripe banana 2 eggs 2/3 cup chopped walnuts 1 recipe Cream Cheese Frosting (see recipe below) Directions 1. In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. 2. Make a well in the center of the dry ingredients. 3. In a medium bowl stir together the butter, buttermilk, mashed banana, and eggs. 4. Add to dry ingredients. 5. Stir just until combined. 6. Fold in walnuts. 7. Spread in a greased 15x10x1-inch baking pan. 8. Bake in a 350 degree oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. 9. Cool completely. 10. Prepare Cream Cheese Frosting. 11. Spread over the cooled bars. 12. Cut into bars. 13. Store in refrigerator. 14. Makes 48 bars. Cream Cheese Frosting: 1. In a medium mixing bowl, beat together one 8-ounce package cream cheese, softened; 1/2 cup butter or margarine; and 1 tablespoon vanilla with an electric mixer on low speed until smooth. 2. Sift one 1-pound package powdered sugar; gradually add to butter mixture, beating on medium speed until light and fluffy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buttermilk Biscuits
Buttermilk Biscuits 2 cups flour 2 Tsps. Baking powder 2 tsps. Salt 1/4 tsp. Soda 1/2 cup Crisco shortening 1 cup buttermilk Method 1. Sift dry ingredients together. 2. Add Crisco and blend well, until like fine meal. 3. Add buttermilk and mix. 4. Roll out thin, and cut out into desired sized biscuits. 5. Bake in greased pan at 450 degrees until golden brown. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buttermilk Pecan Pie
BUTTERMILK PECAN PIE 1/2 cButter 2 cSugar 2 ts Vanilla 3Eggs 3 tb Flour 1/4 ts Salt 1 cButtermilk 1Pie shell, 9? unbaked 1/2 cPecans, chopped Method 1. Preheat oven to 300 degrees. 2. Cream butter and sugar until light and fluffy, adding 1/2 cup sugar at a time. 3. Blend in vanilla. 4. Add eggs, one at a time. 5. Combine flour and salt; add small amount at a time. 6. Add buttermilk. 7. Sprinkle pecans in bottom of pie crust; pour custard mix over the pecans and bake 1 hour 30 minutes at 300 degrees. 8. The top browns as it cooks. 9. Best served at room temperature. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buttermilk Fried Chicken
Buttermilk Fried Chicken 4 (2 pounds) large chicken thighs 3/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup flour 2 tablespoons vegetable oil. divided 1 1/4 cups buttermilk 4 bunches green onions, cut into 3 Method 1. Combine chicken, salt, pepper, and the flour on large plate; toss lightly to coat. 2. Heat 1 tablespoon oil in large skillet over high heat. 3. Add chicken and cook until golden on all sides, 5 to 8 minutes. 4. Remove chicken, discarding excess oil. 5. Return skillet to heat and add buttermilk, scraping pan with wooden spoon to loosen any brown bits. 6. Add chicken, skin side up. 7. Reduce heat, cover, and simmer until chicken is tender and juices run clear, 15 to 20 minutes. 8. Meanwhile, heat remaining oil in another skillet over high heat. 9. Add green onions and toss to coat. 10. Cook until golden, 2 to 3 minutes. 11. Season to taste. 12. Transfer chicken and green onions to warm serving platter. 13. Pour remaining juices into blender and pulse until smooth. 14. Serve with chicken. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buttermilk Noodle Bake
Buttermilk Noodle Bake SERVINGS: 6 Ingredients: 1-1/2 pounds ground beef 1 large onion, finely chopped 1/4 cup butter or margarine 1/4 cup all-purpose flour 2-1/2 teaspoons salt Dash pepper 2 cups buttermilk 1 can (4 ounces) mushroom stems and pieces, undrained 1/3 cup ketchup 1 tablespoon Worcestershire sauce 8 ounces medium egg noodles, cooked and drained Directions: 1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. 2. In a large saucepan, melt butter. 3. Stir in flour, salt and pepper until smooth. 4. Gradually add buttermilk. 5. Stir in mushrooms, ketchup and Worcestershire sauce. 6. Bring to a boil; cook and stir for 2 minutes or until thickened. 7. Add noodles and beef mixture; mix well. 8. Transfer to a greased 2-1/2-qt. baking dish. 9. Bake, uncovered, at 350 degrees for 45 minutes or until heated through. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buttermilk-Dill Dressing
Buttermilk-Dill Dressing 1/4 cup Mayonnaise 1/2 cup Buttermilk 1 tablespoon Minced Onion 2 teaspoons Dill 1 teaspoon Basil 1 tablespoon Parsley 1/4 teaspoon Garlic Powder pinch- Cayenne Combine ingredients in a blender or food processor and process until smooth. Refrigerate several hours before serving to allow flavor to develop. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buttermilk Pancakes from Scratch
Buttermilk Pancakes 1 cup flour (scant) 1 tsp baking powder ½ tsp baking soda ¼ tsp salt 2 to 3 eggs 1 tbsp oil 1 cup buttermilk Mix dry ingredients. Add milk and oil to eggs. Combine mixtures; stir until smooth. Bake on hot griddle. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] buttermilk
That's a good tip, but buttermilk is also a very nice drink. Just pore some into a glass and drink it. Goes well with breakfast. :) Sisi - Original Message - From: marilyn deweese mldeweese15...@frontier.com To: cookinginthedark@acbradio.org Sent: Tuesday, August 07, 2012 3:51 PM Subject: Re: [CnD] buttermilk A BUTTERMILK TIP FROM RUSSIE! NEVER WASTE BUTTERMILK AGAIN After baking you are left with extra buttermilk. To save it, pour 1/2 cup portions into disposable cups, then place them on a tray and freeze until solid. Once frozen, toss the cups into a zip top freezer bag. Next time you need buttermilk, thaw the cups in the refrigerator and use as normal... - Original Message - From: melissa lissa1...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, August 06, 2012 11:27 PM Subject: [CnD] buttermilk I see lots of butter milk being used in many recipes. Is there a way to make buttermilk. I would hate to buy a half gallon of buttermilk and I only need one cup or less. Many blessings Melissa and Pj You think your pain and your heartbreak are unprecedented in the history of the world, but then you read. James Baldwin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7370 (20120809) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] buttermilk
I have bought buttermilk in quart containers and used it for pancakes and a chocolate layer cake; I found out through my friend, Jeannette about the availability of powdered buttermilk Let two! grins! grow! where one! grouch! was before! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin Sent: Tuesday, August 07, 2012 2:54 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] buttermilk Hi, I believe you can buy a quart of buttermilk. Don't they make a powdered buttermilk similar to dry milk powder? Nancy - Original Message - From: melissa lissa1...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, August 06, 2012 11:27 PM Subject: [CnD] buttermilk I see lots of butter milk being used in many recipes. Is there a way to make buttermilk. I would hate to buy a half gallon of buttermilk and I only need one cup or less. Many blessings Melissa and Pj You think your pain and your heartbreak are unprecedented in the history of the world, but then you read. James Baldwin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] buttermilk
I have used the powdered stuff it worked well for me. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] buttermilk
You can add a small amout (I think it is one tbsp.) of lemon juice or vinegar to one cup of regular milk; it makes the milk curdle making a substitute for buttermilk. Becky -Original Message- From: melissa Sent: Tuesday, August 07, 2012 12:27 AM To: cookinginthedark@acbradio.org Subject: [CnD] buttermilk I see lots of butter milk being used in many recipes. Is there a way to make buttermilk. I would hate to buy a half gallon of buttermilk and I only need one cup or less. Many blessings Melissa and Pj You think your pain and your heartbreak are unprecedented in the history of the world, but then you read. James Baldwin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] buttermilk
Hi, I believe you can buy a quart of buttermilk. Don't they make a powdered buttermilk similar to dry milk powder? Nancy - Original Message - From: melissa lissa1...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, August 06, 2012 11:27 PM Subject: [CnD] buttermilk I see lots of butter milk being used in many recipes. Is there a way to make buttermilk. I would hate to buy a half gallon of buttermilk and I only need one cup or less. Many blessings Melissa and Pj You think your pain and your heartbreak are unprecedented in the history of the world, but then you read. James Baldwin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] buttermilk
A BUTTERMILK TIP FROM RUSSIE! NEVER WASTE BUTTERMILK AGAIN After baking you are left with extra buttermilk. To save it, pour 1/2 cup portions into disposable cups, then place them on a tray and freeze until solid. Once frozen, toss the cups into a zip top freezer bag. Next time you need buttermilk, thaw the cups in the refrigerator and use as normal... - Original Message - From: melissa lissa1...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, August 06, 2012 11:27 PM Subject: [CnD] buttermilk I see lots of butter milk being used in many recipes. Is there a way to make buttermilk. I would hate to buy a half gallon of buttermilk and I only need one cup or less. Many blessings Melissa and Pj You think your pain and your heartbreak are unprecedented in the history of the world, but then you read. James Baldwin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] buttermilk
There is a powdered buttermilk; also, in a pinch, I have soured milk and replaced the buttermilk in a recipe. This isn't as great, but it does work. - Original Message - From: Nancy Martin nancyam1...@att.net To: cookinginthedark@acbradio.org Sent: Tuesday, August 07, 2012 3:53 AM Subject: Re: [CnD] buttermilk Hi, I believe you can buy a quart of buttermilk. Don't they make a powdered buttermilk similar to dry milk powder? Nancy - Original Message - From: melissa lissa1...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, August 06, 2012 11:27 PM Subject: [CnD] buttermilk I see lots of butter milk being used in many recipes. Is there a way to make buttermilk. I would hate to buy a half gallon of buttermilk and I only need one cup or less. Many blessings Melissa and Pj You think your pain and your heartbreak are unprecedented in the history of the world, but then you read. James Baldwin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] buttermilk
That is a good idea. - Original Message - From: marilyn deweese mldeweese15...@frontier.com To: cookinginthedark@acbradio.org Sent: Tuesday, August 07, 2012 8:51 AM Subject: Re: [CnD] buttermilk A BUTTERMILK TIP FROM RUSSIE! NEVER WASTE BUTTERMILK AGAIN After baking you are left with extra buttermilk. To save it, pour 1/2 cup portions into disposable cups, then place them on a tray and freeze until solid. Once frozen, toss the cups into a zip top freezer bag. Next time you need buttermilk, thaw the cups in the refrigerator and use as normal... - Original Message - From: melissa lissa1...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, August 06, 2012 11:27 PM Subject: [CnD] buttermilk I see lots of butter milk being used in many recipes. Is there a way to make buttermilk. I would hate to buy a half gallon of buttermilk and I only need one cup or less. Many blessings Melissa and Pj You think your pain and your heartbreak are unprecedented in the history of the world, but then you read. James Baldwin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] buttermilk
I think this would be a great money-saver, but I heard that freezing kills the active culture. Does anyone know if this is true and what effect it would have on baking products. Thank you. Carol On 8/7/2012 8:51 AM, marilyn deweese wrote: A BUTTERMILK TIP FROM RUSSIE! NEVER WASTE BUTTERMILK AGAIN After baking you are left with extra buttermilk. To save it, pour 1/2 cup portions into disposable cups, then place them on a tray and freeze until solid. Once frozen, toss the cups into a zip top freezer bag. Next time you need buttermilk, thaw the cups in the refrigerator and use as normal... - Original Message - From: melissa lissa1...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, August 06, 2012 11:27 PM Subject: [CnD] buttermilk I see lots of butter milk being used in many recipes. Is there a way to make buttermilk. I would hate to buy a half gallon of buttermilk and I only need one cup or less. Many blessings Melissa and Pj You think your pain and your heartbreak are unprecedented in the history of the world, but then you read. James Baldwin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] buttermilk
Hi Nancy and All, Yes. There is a powdered or instant version of buttermilk and that's what I always buy because I hate to waste perfectly good stuff, and I can never use up a whole carton of buttermilk! Desi On Aug 7, 2012, at 12:53 AM, Nancy Martin wrote: Hi, I believe you can buy a quart of buttermilk. Don't they make a powdered buttermilk similar to dry milk powder? Nancy - Original Message - From: melissa lissa1...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, August 06, 2012 11:27 PM Subject: [CnD] buttermilk I see lots of butter milk being used in many recipes. Is there a way to make buttermilk. I would hate to buy a half gallon of buttermilk and I only need one cup or less. Many blessings Melissa and Pj You think your pain and your heartbreak are unprecedented in the history of the world, but then you read. James Baldwin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] buttermilk
Hi Desi, here is what you can put in regular milk to make it be used as buttermilk. Hope this helps. I will be sending out some more substitutions list for other thing. smile Katie It follows. 1 cup buttermilk (in baking) 1 tablespoon lemon juice OR vinegar, mixed with 1 cup milk Jesus Christ is the same yesterday, today, and forever. - Original Message - From: Desi Noller desiandca...@q.com To: cookinginthedark@acbradio.org Sent: Tuesday, August 07, 2012 11:02 AM Subject: Re: [CnD] buttermilk Hi Nancy and All, Yes. There is a powdered or instant version of buttermilk and that's what I always buy because I hate to waste perfectly good stuff, and I can never use up a whole carton of buttermilk! Desi On Aug 7, 2012, at 12:53 AM, Nancy Martin wrote: Hi, I believe you can buy a quart of buttermilk. Don't they make a powdered buttermilk similar to dry milk powder? Nancy - Original Message - From: melissa lissa1...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, August 06, 2012 11:27 PM Subject: [CnD] buttermilk I see lots of butter milk being used in many recipes. Is there a way to make buttermilk. I would hate to buy a half gallon of buttermilk and I only need one cup or less. Many blessings Melissa and Pj You think your pain and your heartbreak are unprecedented in the history of the world, but then you read. James Baldwin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] buttermilk pancake experiment
Buttermilk Oven Pancakes « Laurie's Recipe Box Ingredients: 2 C. flour 4 T. sugar 1 t. baking soda 1 t. baking powder 1/4 t. salt 1 lg. egg, beaten 1 1/2 C. buttermilk 2 T. vegetable oil 1. Preheat oven to 350 degrees 2. Spray 9 x 13 pan set aside. In a mixing bowl, sift together flour, sugar, baking soda, baking powder salt. In another bowl, mix together the egg, buttermilk, oil; add to dry ingred. mix well. 3. Spread batter evenly in the baking pan. May bake immediately or cover refrig. overnight. Bake until top is lightly browned around the edges 20-25 min. or about 25-30 if refrigerated first. Cut pancakes into squares and serve w/ maple syrup or fruit topping I tried to make this recipe. When I did it came out the consistancy of bread dough kneading consistancy. I baked them and they came out pretty dry cake like. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buttermilk biscuit recipe search...
Hi Genefer, for the buttermilk bisqitts, and you don't want buttermilk or sour, milk, You half to take out the baking soda. No Soda in basic bisqits. s -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Chambers Sent: February-08-11 12:06 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Buttermilk biscuit recipe search... Yes, Linda, you can substitute buttermilk for regular milk. It will simply make them taste better. Smile. For those who want to use buttermilk, but don't have any on-hand, as was suggested above, add 1 tablespoon lemon juice to 1 cup milk, and let stand five minutes before adding to the recipe. Jennifer On 2/7/11, Lovette Yewchan lyewc...@telus.net wrote: If you don't like buttermilk you could add 1 tbsp lemon juice to 1 c milk. At 12:59 PM 2/7/2011, you wrote: Hello Everyone: Can anyone tell me if I can just substitute buttermilk for regular milk in a basic biscuit recipe? If it's not as straight forward as a simple substitution, does anyone have a tried and tested recipe for buttermilk biscuits? Thank you in advance. Linda ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buttermilk biscuit recipe search...
Hi Barbara, I may have misunderstood Linda's question. If so, Linda, I apologize. I thought you said, Linda, that you would like to use buttermilk in a regular biscuit recipe, instead of regular milk. I have used buttermilk instead of regular milk, and it has worked just fine. Your mileage may vary. Smile. Jennifer On 2/8/11, Barbara Dahm dahm4...@rogers.com wrote: Hi Genefer, for the buttermilk bisqitts, and you don't want buttermilk or sour, milk, You half to take out the baking soda. No Soda in basic bisqits. s -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Chambers Sent: February-08-11 12:06 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Buttermilk biscuit recipe search... Yes, Linda, you can substitute buttermilk for regular milk. It will simply make them taste better. Smile. For those who want to use buttermilk, but don't have any on-hand, as was suggested above, add 1 tablespoon lemon juice to 1 cup milk, and let stand five minutes before adding to the recipe. Jennifer On 2/7/11, Lovette Yewchan lyewc...@telus.net wrote: If you don't like buttermilk you could add 1 tbsp lemon juice to 1 c milk. At 12:59 PM 2/7/2011, you wrote: Hello Everyone: Can anyone tell me if I can just substitute buttermilk for regular milk in a basic biscuit recipe? If it's not as straight forward as a simple substitution, does anyone have a tried and tested recipe for buttermilk biscuits? Thank you in advance. Linda ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buttermilk biscuit recipe search...
Hello Everyone: Can anyone tell me if I can just substitute buttermilk for regular milk in a basic biscuit recipe? If it's not as straight forward as a simple substitution, does anyone have a tried and tested recipe for buttermilk biscuits? Thank you in advance. Linda ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buttermilk biscuit recipe search...
i am looking for easy biscuit recipes. want to make some. please send the one that you have tried. smiles. At 02:59 PM 2/7/2011, you wrote: Hello Everyone: Can anyone tell me if I can just substitute buttermilk for regular milk in a basic biscuit recipe? If it's not as straight forward as a simple substitution, does anyone have a tried and tested recipe for buttermilk biscuits? Thank you in advance. Linda ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET Smart Security, version of virus signature database 5854 (20110207) __ The message was checked by ESET Smart Security. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buttermilk bran muffins
BUTTERMILK BRAN MUFFINS 4 c. bran cereal over which you pour 2 c. boiling water and set aside 2 c. bran over which you pour a quart of buttermilk and set aside 4 eggs 2 1/2 c. sugar 1 c. butter Set aside. 5 c. flour 5 tsp. baking soda 1 tsp. salt Method 1. In large bowl mix everything together and add 1/2 jar of orange rind. 2. Fill muffin tins about 2/3 full. 3. Bake at 400 degrees for 20 minutes or until done. Notes: 1. Batter can be kept in a plastic container in refrigerator for 2 months. 2. If desired, you can add raisins or dates just prior to baking, about 1 cup for entire batter. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buttermilk Biscuits - 3 ways
Buttermilk Biscuits - 3 ways These tender, old-fashioned biscuits are low in fat and flavored with buttermilk, butter, and a bit of honey. Yield: 14 servings (serving size: 1 biscuit) 2 cups approximately of flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 5 tablespoons chilled butter, cut into small pieces 3/4 cup fat-free buttermilk 3 tablespoons honey Preheat oven to 400°. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm. Spiced Pumpkin Biscuits: Add 1 1/4 teaspoons pumpkin pie spice to flour mixture. Decrease buttermilk to 1/3 cup; add 3/4 cup canned pumpkin to buttermilk mixture. Bake at 400° for 14 minutes. Yield: 14 servings Parmesan-Pepper Biscuits: Add 1 teaspoon freshly ground black pepper to flour mixture. Decrease butter to 1/4 cup. Add 1/2 cup (2 ounces) grated fresh Parmesan cheese to buttermilk mixture. Bake at 400° for 13 minutes. Yield: 14 servings ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] BUTTERMILK SWEET POTATO CASSEROLE
BUTTERMILK SWEET POTATO CASSEROLE 7 med. sweet potatoes 2 sticks butter 2 eggs 1 tsp. baking powder 1 tsp. vanilla 2 tsp. cinnamon 1 c. sugar 3/4 c. buttermilk 1 1/2 c. pecans, chopped Miniature marshmallows Cook potatoes, peel and put in mixer bowl. Add all of the ingredients except marshmallows and mix well. Put mixture into casserole dish and bake at 350 degrees for 20 minutes. Top with miniature marshmallows. Bake 10 minutes more. Serves 12. ~~ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buttermilk Pancakes
-- Recipe via Meal-Master (tm) v8.05 Title: Buttermilk Pancakes Categories: Brunch, Dairy, Breads Yield: 4 Servings 1 c Flour; sifted 1 tb Salt 1 tb Baking soda 1Egg 2 tb Butter; melted 1 c Buttermilk; plus 2 tb Buttermilk MAKES 16 TO 18 CAKES SIFT FLOUR WITH SALT AND BAKING SODA. ADD BEATEN EGG, BUTTERMILK AND BUTTER. STIR ONLY UNTIL FLOUR IS MOISTENED AND BATTER IS STILL LUMPY. BAKE ON LIGHTLY GREASED GRIDDLE , TURNING ONCE, UNTIL BROWN ON BOTH SIDES. - From www.recipesource.com -- Julie Morales Email: mercy...@windstream.net Windows Live Messenger: inlovewithchr...@lljfm.net Twitter: www.twitter.com/luvlabguidedogs Make failure your teacher, not your undertaker. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buttermilk Oatmeal Muffins
Sorry about that I was sending this to a friend. - Original Message - From: Shannon Hannah hanna...@mts.net To: Cooking In The Dark cookinginthedark@acbradio.org Sent: Monday, April 12, 2010 9:57 PM Subject: [CnD] Buttermilk Oatmeal Muffins Chris, made these muffins this morning. They aren't real sweet but very good. I only soaked the oatmeal for about 15 minutes. Thought you might like the recipe. Buttermilk Oatmeal Muffins 1 cup rolled oats 1 cup flour 1 cup buttermilk 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 1/3 cup oil 1/4 cup warm honey Soak oats in buttermilk for 12 hours, put egg into oat mixture add honey and mix well. Stir together flour, salt and soda. Stir into first mixture, add oil and mix until blended. Bake at 425° for 15 to 20 minutes. From: the Walnut Creek Valley Cookbook submitted by Sarah Ann Kaufman ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buttermilk Oatmeal Muffins
Chris, made these muffins this morning. They aren't real sweet but very good. I only soaked the oatmeal for about 15 minutes. Thought you might like the recipe. Buttermilk Oatmeal Muffins 1 cup rolled oats 1 cup flour 1 cup buttermilk 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 1/3 cup oil 1/4 cup warm honey Soak oats in buttermilk for 12 hours, put egg into oat mixture add honey and mix well. Stir together flour, salt and soda. Stir into first mixture, add oil and mix until blended. Bake at 425° for 15 to 20 minutes. From: the Walnut Creek Valley Cookbook submitted by Sarah Ann Kaufman ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] BUTTERMILK BRAN MUFFINS
BUTTERMILK BRAN MUFFINS 4 c. bran cereal over which you pour 2 c. boiling water and set aside 2 c. bran over which you pour a quart of buttermilk and set aside 4 eggs 2 1/2 c. sugar 1 c. butter Set aside. 5 c. flour 5 tsp. baking soda 1 tsp. salt In large bowl mix everything together and add 1/2 jar of orange rind. Fill muffin tins about 2/3 full. Bake at 400 degrees for 20 minutes or until done. Batter can be kept in a plastic container in refrigerator for 2 months. If desired, you can add raisins or dates just prior to baking, about 1 cup for entire batter. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buttermilk Mashed Potatoes
Buttermilk Mashed Potatoes rec.food.cooking/Richard Cody/1998 Serves 6 These are lighter and airier than potatoes mashed with cream and they have a suitably down-home flavor to go with the roast ham. Offer sauteed bitter greens -- such as escarole, broccoli rabe or mustard greens -- along with the ham and potatoes. 4 large baking potatoes, peeled and cubed 2 tablespoons butter 3/4 to 1 cup buttermilk Salt and pepper to taste Drop the potatoes into a large pot of cold salted water and bring to a boil. Reduce heat and simmer, uncovered, until the potatoes are tender when pierced with a knife, about 25 minutes. Drain. Put the butter and 3/4 cup buttermilk in the pot and add the drained potatoes. Place over very low heat and mash with a potato masher, adding more buttermilk as needed. Season well with salt and pepper. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] BUTTERMILK BISCUITS
* Exported from MasterCook *
BUTTERMILK BISCUITS
Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories: Breads Cookies
Amount Measure Ingredient -- Preparation Method
4 cFlour
2 tb Baking powder
1 tBaking soda
3/4 ts Salt
1/2 tb Sugar
2/3 cButter, softened
1 1/2 cButtermilk
1/4 cButter
Sift flour with baking powder, soda, salt, and sugar.
Cut in 2/3 cup butter until mixture resembles coarse
meal. Add buttermilk, stirring until dry ingredients
are moistened. Turn dough out onto a lightly floured
surface; knead lightly 4 or 5 times. Roll dough to
1/2 inch thickness; cut with a 2 1/2 inch biscuit
cutter. Place biscuits on a lightly greased baking
sheet. Brush tops with 1/4 inch melted butter. Bake
at 450 F for 8 minutes or until golden brown.
Note: When cutting biscuits, never twist the cutter;
that will seal the edges and prevent proper rising.
If the cutter is not cutting all the way, consider a
new cutter.
From “TRADITIONS” by Houston AM University Mother's
Club.
Contributed by Wesley Pitts 11/7/93
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[CnD] BUTTERMILK SWEET POTATO CASSEROLE
BUTTERMILK SWEET POTATO CASSEROLE 7 med. sweet potatoes 2 sticks butter 2 eggs 1 tsp. baking powder 1 tsp. vanilla 2 tsp. cinnamon 1 c. sugar 3/4 c. buttermilk 1 1/2 c. pecans, chopped Miniature marshmallows Cook potatoes, peel and put in mixer bowl. Add all of the ingredients except marshmallows and mix well. Put mixture into casserole dish and bake at 350 degrees for 20 minutes. Top with miniature marshmallows. Bake 10 minutes more. Serves 12. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
