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ISO: ISO favorite ways to use up buttermilk. NT
- Thread starter miainmd
- Start date
In Search Of:
debbie_in_ga
Well-known member
REC: Nebraska Bran Muffins
Hi Mia,
These are good AND good for you! I was making them so often I had measured buttermilk in the freezer and baggies of the dry ingredients for quick baking!
Debbie in GA
============
Nebraska Bran Muffins
1 In a large bowl mix and let stand:
3 cups bran flakes (can substitute part All-Bran cereal)
1 cup boiling water
Beat in medium bowl and add to bran:
2 eggs
1 1/4 cups sugar or 1 cup honey
2 cups buttermilk
1/2 cup corn or other oil
Sift together and fold into bran:
2 cups whole wheat flour
1/2 cup soy flour
2 1/2 teaspoons soda
1/2 teaspoon salt
Bake at 375° F. for 15 minutes in a greased iron muffin tin or use paper cupcake liners but the greased tin is much better.
Description:
"A variation of these muffins was developed for the Nebraska centennial. The addition of soy is quite fitting and increases the protein content and usability."
Source:
"The Good Earth via nlb"
Yield:
"30 muffins"
- - - - - - - - - - - - - - - - - - -
NOTES : I have been making these delicious muffins more than 20 years! This batter can be refrigerated in covered jars several weeks and you can make a few each day. They are very good with a moist, course texture. --nlb
Debbie's Variation #1: Add 2 tablespoons freshly grated ginger
Debbie's Variation #2: Add 1 cup mashed ripe banana, replace water with orange juice
Hi Mia,
These are good AND good for you! I was making them so often I had measured buttermilk in the freezer and baggies of the dry ingredients for quick baking!
Debbie in GA
============
Nebraska Bran Muffins
1 In a large bowl mix and let stand:
3 cups bran flakes (can substitute part All-Bran cereal)
1 cup boiling water
Beat in medium bowl and add to bran:
2 eggs
1 1/4 cups sugar or 1 cup honey
2 cups buttermilk
1/2 cup corn or other oil
Sift together and fold into bran:
2 cups whole wheat flour
1/2 cup soy flour
2 1/2 teaspoons soda
1/2 teaspoon salt
Bake at 375° F. for 15 minutes in a greased iron muffin tin or use paper cupcake liners but the greased tin is much better.
Description:
"A variation of these muffins was developed for the Nebraska centennial. The addition of soy is quite fitting and increases the protein content and usability."
Source:
"The Good Earth via nlb"
Yield:
"30 muffins"
- - - - - - - - - - - - - - - - - - -
NOTES : I have been making these delicious muffins more than 20 years! This batter can be refrigerated in covered jars several weeks and you can make a few each day. They are very good with a moist, course texture. --nlb
Debbie's Variation #1: Add 2 tablespoons freshly grated ginger
Debbie's Variation #2: Add 1 cup mashed ripe banana, replace water with orange juice
I have a lot of great recipes that call for buttermilk, although I usually use a sub. Here are some
of my favorites:
Cinnamon Quick Bread (posted in Favorites)
Orange-Nut Muffins
Cornmeal Muffins
Black Magic Cake
Devil's Food Cake With Fluffy White Frosting
Let me know if you want me to post any of these.
of my favorites:
Cinnamon Quick Bread (posted in Favorites)
Orange-Nut Muffins
Cornmeal Muffins
Black Magic Cake
Devil's Food Cake With Fluffy White Frosting
Let me know if you want me to post any of these.
michael-in-phoenix
Well-known member
Rec: Dad's Buttermilk Waffles. Rich, but very good.
Our favorite waffle recipe. We've tweaked it over the years to suit our taste.
We like them with sliced bananas, sliced fresh strawberries (in season, tossed with a bit of sugar), whipped cream and milk chocolate chips. Wow!
Dad's Buttermilk Waffles
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
4 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons vanilla extract
3 eggs, lightly beaten
1/2 cup melted butter, slightly cooled
Sift together dry ingredients.
Stir vanilla into buttermilk.
Add buttermilk, eggs and the melted butter to the dry ingredients.
Mix well, until no lumps remain. The batter will be thick.
Ladle into pre-heated waffle iron.
Makes 6 to 8 8" round waffles. Great in Belgian waffle makers too.
Enjoy!
Michael
Our favorite waffle recipe. We've tweaked it over the years to suit our taste.
We like them with sliced bananas, sliced fresh strawberries (in season, tossed with a bit of sugar), whipped cream and milk chocolate chips. Wow!
Dad's Buttermilk Waffles
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
4 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons vanilla extract
3 eggs, lightly beaten
1/2 cup melted butter, slightly cooled
Sift together dry ingredients.
Stir vanilla into buttermilk.
Add buttermilk, eggs and the melted butter to the dry ingredients.
Mix well, until no lumps remain. The batter will be thick.
Ladle into pre-heated waffle iron.
Makes 6 to 8 8" round waffles. Great in Belgian waffle makers too.
Enjoy!
Michael
EPI's Spicy Oven-Fried Chicken is pretty tasty, not real crunchy, but uses buttermilk
I always remove the skin before marinating/cooking -- this is a pretty good way to cook chicken.
http://www.epicurious.com/recipes/recipe_views/views/103512
I always remove the skin before marinating/cooking -- this is a pretty good way to cook chicken.
http://www.epicurious.com/recipes/recipe_views/views/103512
REc: Desk Set Oven-Fried Chicken Breasts...
I have several recipes for oven fried chicken using buttermilk. Have made this often when I needed something quick and easy. This recipe came from Cooking Light Magazine. Imo, the given ingredients are only enough for two breasts. I use boneless, skinless chicken breasts and a little less baking time.
Desk Set Oven-Fried Chicken Breasts
Serves 4
1/4 cup dry breadcrumbs
1 tablespoon grated Parmesan cheese
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon garlic salt
1/4 teaspoon ground red pepper
1/3 cup low-fat buttermilk
4 (6-ounce) skinned chicken breast halves
Cooking spray
1 tablespoon stick margarine or butter, melted
Preheat oven to 400°.
Combine first 6 ingredients in a shallow dish. Place buttermilk in a shallow dish. Dip chicken in buttermilk; dredge in breadcrumb mixture. Place chicken, breast sides up, in a jelly-roll pan coated with cooking spray. Drizzle margarine over chicken. Bake at 400° for 40 minutes or until done.
I have several recipes for oven fried chicken using buttermilk. Have made this often when I needed something quick and easy. This recipe came from Cooking Light Magazine. Imo, the given ingredients are only enough for two breasts. I use boneless, skinless chicken breasts and a little less baking time.
Desk Set Oven-Fried Chicken Breasts
Serves 4
1/4 cup dry breadcrumbs
1 tablespoon grated Parmesan cheese
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon garlic salt
1/4 teaspoon ground red pepper
1/3 cup low-fat buttermilk
4 (6-ounce) skinned chicken breast halves
Cooking spray
1 tablespoon stick margarine or butter, melted
Preheat oven to 400°.
Combine first 6 ingredients in a shallow dish. Place buttermilk in a shallow dish. Dip chicken in buttermilk; dredge in breadcrumb mixture. Place chicken, breast sides up, in a jelly-roll pan coated with cooking spray. Drizzle margarine over chicken. Bake at 400° for 40 minutes or until done.
andreaindc
Well-known member
I will often make...
Cafe Beaujolais Coffee Cake or freeze the rest in 1 cup gladware containers (for future coffee cakes!)
Cafe Beaujolais Coffee Cake or freeze the rest in 1 cup gladware containers (for future coffee cakes!)
andreaindc
Well-known member
you will need to shake it up after you defrost it...
but it works well for me, because I never seem to use it all up when I buy a quart!
but it works well for me, because I never seem to use it all up when I buy a quart!
luisa_calif
Well-known member
MIA: did you know you can buy powdered buttermilk?
I just bought my first container last month. Great to have on hand. After you open it, store in fridge.
I just bought my first container last month. Great to have on hand. After you open it, store in fridge.
andreaindc
Well-known member
I have seen it...
and thought about buying it, just because I never do seem to get through a carton. But I never have followed through and bought it since I have never known anyone who uses it. It's good to know that you've had good results. Next time I'm in the baking aisle, I won't hesitate!
Thanks.
and thought about buying it, just because I never do seem to get through a carton. But I never have followed through and bought it since I have never known anyone who uses it. It's good to know that you've had good results. Next time I'm in the baking aisle, I won't hesitate!
Thanks.
Rec: Chocolate Cake Using Buttermilk
1/2 cup margarine (1 stick)
1/2 cup light olive oil
1 cup water
1/4 cup cocoa
Combine and bring to a boil, and sift together:
2 cup flour
2 cup sugar
1/2 cup buttermilk
Add flour/sugar mixture to cocoa mix and mix well.
Pour in buttermilk and then add
1 tsp baking soda
2 eggs
1 tsp vanilla
Pour into buttered and floured 9 x 12 pan. Bake at 400 F for 20 minutes.
1/2 cup margarine (1 stick)
1/2 cup light olive oil
1 cup water
1/4 cup cocoa
Combine and bring to a boil, and sift together:
2 cup flour
2 cup sugar
1/2 cup buttermilk
Add flour/sugar mixture to cocoa mix and mix well.
Pour in buttermilk and then add
1 tsp baking soda
2 eggs
1 tsp vanilla
Pour into buttered and floured 9 x 12 pan. Bake at 400 F for 20 minutes.
I don't like buying buttermilk so I usually substitute this combo
1 tbsp lemon juice to 1 cup milk. It sours it- even curdles it and it makes a very good substitute for buttermilk. I personally don't like the taste of buttermilk and do not like buying a quantity just for 1/4 cup to 1 cup of the stuff so I have leftovers to use up. I do use dried buttermilk when I can find it in the stores here and I keep it in my freezer once it is open.
If I have a recipe calling for more than a cup of buttermilk I buy fresh buttermilk but other than that, either dried or the substitute is the rule here at my house.
1 tbsp lemon juice to 1 cup milk. It sours it- even curdles it and it makes a very good substitute for buttermilk. I personally don't like the taste of buttermilk and do not like buying a quantity just for 1/4 cup to 1 cup of the stuff so I have leftovers to use up. I do use dried buttermilk when I can find it in the stores here and I keep it in my freezer once it is open.
If I have a recipe calling for more than a cup of buttermilk I buy fresh buttermilk but other than that, either dried or the substitute is the rule here at my house.
Another one. Rec: Cottage Cheese Pancakes (lowfat)
1 cup low-fat cottage cheese
1 egg white
1 whole egg
1 cup buttermilk
2 teaspoons honey
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt, if desired
Optional: 2 tablespoons wheat germ
Whisk together all the wet ingredients. Combine dry ingredients, and then add both mixtures together, just enough to blend them.
Fry in med-hot pan sprayed with Pam until done and serve with applesauce or lowfat sour cream.
1 cup low-fat cottage cheese
1 egg white
1 whole egg
1 cup buttermilk
2 teaspoons honey
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt, if desired
Optional: 2 tablespoons wheat germ
Whisk together all the wet ingredients. Combine dry ingredients, and then add both mixtures together, just enough to blend them.
Fry in med-hot pan sprayed with Pam until done and serve with applesauce or lowfat sour cream.