Any suggestions for half a gallon of buttermilk, says the person who CAN'T REMEMBER

Plan on cooking a cut up chicken, and soak it all in buttermilk and tabasco sauce overnight

You will have a nice moist and tasty chicken. I usually use a quart for one 4 lb. chicken.

 
Excellent suggestions. Thanks Roz, I didn't know I could freeze it. And thanks K, chicken sounds

like a winner.

Hey Roz...I STILL use that Starbuck's card you sent. Baristas always comment on how pretty it is and wonder why they don't recognize it!

 
And here's this, uses 1-3/4 Cup buttermilk: REC: Warm Apple-Buttermilk Custard Pie . . .

I have not tried this yet, but it looks pretty tasty, and uses a goodly amount of buttermilk:

Warm Apple-Buttermilk Custard Pie
Crust:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
Streusel:
1/3 cup all purpose flour
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 1/2 tablespoons chilled butter, cut into small pieces
Filling:
5 cups sliced peeled Granny Smith apple (about 2 pounds)
1 cup granulated sugar, divided
1/2 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs
1 3/4 cups fat-free buttermilk
1 teaspoon vanilla extract

Preparation

Preheat oven to 325º.
To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish pie plate coated with cooking spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.
To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.
To prepare the filling, heat a large non-strick skillet coated with cooking spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, stirring mixture occasionally. Spoon the apple mixture into prepared crust.
Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving.

Cooking Light

 
Buttermilk Ranch Dressing, Buttermilk Chess Pie, Buttermilk Mashed Potatoes...

The amazing Sunset Coffee Cake uses buttermilk.

There are several German buttermilk soups as well if you're interested.

Ham bone & Navy beans
Potatoes, several
Cook each of the above separately until done.
Then combine.
May add allspice, ginger and nutmeg to taste.
Thicken with a little flour. Lastly add buttermilk and
heat ... do not boll after the buttermilk is added.


BUTTERMILK RICE SOUP Margaret Spies
3/4 cup rice
6 Tbsp. sugar
1/2 cup raisins (optional)
1 quart buttermilk
1 egg

Cook the rice in salted water. When almost done, add the
raisins (if desired). Set aside. Beat the egg until fluffy
and add the sugar. Put the buttermilk in a kettle and add
the egg-sugar mixture. Heat slowly until sugar dissolves.
Stir constantly until heated but DO NOT BOIL. Remove from heat and add the cooked rice and raisins. More sugar may be added to taste.


BUTTERMILK POTATO SOUP

1 pound raw potatoes
Salt and Pepper
3 strips bacon
1 Tbsp. flour
1 onion
1 quart buttermilk

Peel, cube and cook the potatoes until tender. Chop and brown the bacon. Chop and then saute the onion in the bacon grease.

Drain both the bacon and onion. Combine the flour with the
buttermilk. Add remaining ingredients. Bring almost to a
boil. Serve.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=157231

 
Sunset Cinnamon Streusel Buttermilk Coffeecake (Best Ever IMO)

1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 cups all-purpose flour
1/2 teaspoon ground nutmeg
About 2/3 cups (1/3 lb.) melted butter or margarine
1/2 cup chopped pecans or walnuts
1 teaspoon ground cinnamon
1 large egg, beaten to blend
1 cup buttermilk
2 teaspoons baking powder
1 teaspoon baking soda

Preparation
1. In a large bowl, mix brown sugar, granulated sugar, flour, nutmeg, and 2/3 cup butter.
2. Transfer 1 packed cup of the sugar mixture to a small bowl. Add nuts and cinnamon, mixing well.
3. To the mixture in the large bowl, add egg, buttermilk, baking powder, and baking soda; mix well. Pour batter into a buttered 9-inch cheesecake pan with removable rim. Sprinkle cinnamon-nut mixture evenly over batter.
4. Bake in a 350° oven until toothpick inserted in center comes out clean and cake begins to pull from pan sides, about 40 minutes (about 35 minutes in convection oven).
5. Cool on a rack at least 20 minutes. Remove pan rim. Serve warm or cool.

Note: I've stopped buying the sorry brown sugar at the grocery and sub 1 cup regular sugar with 1-2 Tbls black moleasses for the brown sugar. In this recipe, I use 2, and it gives it a wonderful depth of flavor. I also add an extra tsp. of cinnamon along with the nutmeg in the batter.

 
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