Karen AKA Kajikit wrote:
> We bought a big bottle of it today to make pancakes with... it's
> sell-by date is next weekend so I can't see any way to use it all
> before it goes off... that's if it DOES go off - I've never used
> buttermilk before, but I know it's supposed to make great pancakes. Is
> there anything else you can do with it? Can I freeze some of it for
> later use? Or else does somebody have some great buttermilk recipes I
> can try this week? And lastly, do you use it just the same as regular
> milk for pancake making?
One of these should use up the rest of what you have; I am particularly fond
of the buttermilk pie.
* Exported from MasterCook *
BUTTERMILK CHEESECAKE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole graham cracker crumb pie crust
FILLINGS:
1 pound Ricotta cheese
1/2 cup buttermilk
2 whole eggs
1/2 cup sugar
1 teaspoon. vanilla extract
1 tablespoon all-purpose flour
TOPPING:
1 3/4 cup plain yogurt
Preheat oven to 325 degrees F (165 C). Grease an 8-inch springform pan.
To prepare filling, beat Ricotta cheese and 1/4 cup of buttermilk in large
bowl. Add remaining 1/4 cup of buttermilk and beat until smooth. Beat in
eggs, sugar, vanilla and flour. Spoon filling into prepared crust. Bake in
preheated oven 50 minutes or until set.
Yield:
"1 slice"
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Per Serving (excluding unknown items): 357 Calories; 18g Fat (44.9% calories
from fat); 12g Protein; 38g Carbohydrate; trace Dietary Fiber; 89mg
Cholesterol; 277mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2
Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Buttermilk Chocolate Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
2 cups flour
2 cups sugar
1/2 cup butter
1/4 cup cocoa
1 cup cold water
1/2 cup lowfat buttermilk
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking soda
2 large eggs
Icing:
1/2 cup butter
1/4 cup cocoa
5 tablespoons buttermilk
4 cups confectioner's sugar
1 teaspoon vanilla
Cake:
Preheat oven to 400 degrees F. In a large bowl combine the flour and sugar.
In a small saucepan, or in a microwave dish, combine the butter, cocoa and
water. Heat to boiling. Pour over the flour mixture and mix well.
Add buttermilk, vanilla, cinnamon, salt, baking soda and eggs. Mix well.
Pour batter into a greased jelly roll pan. Bake for 20 minutes.
Icing:
5 minutes before the cake is done, combine butter, cocoa and buttermilk in a
medium saucepan. Bring to a boil.
Remove from heat, beat in icing sugar and vanilla. Beat until smooth. Remove
cake from oven and spread icing while the cake is hot.
Source:
"This recipe is from Now....you're cooking!
http://www.donogh.com/cooking/"
Yield:
"1 slice"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 394 Calories; 13g Fat (28.4% calories
from fat); 3g Protein; 69g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol;
253mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2
1/2 Fat; 3 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Buttermilk Custard Pie New Perry Hotel
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pie crust (9 inch)
1 stick butter -- at room temperature
2 1/2 cups granulated sugar
4 whole eggs -- lightly beaten
1 Tablespoon flour
1 teaspoon vanilla extract
1 cup buttermilk
Preheat oven to 325 or 350 Degrees F.
Cream sugar and butter well. Slowly add and mix in eggs, flour, vanilla and
lastly the buttermilk. Pour into unbaked pie shell.
Place in center of preheated oven and bake at 325 to 350 Degrees F. for
about 45 minutes or until lightly browned. Pie will puff up while baking but
will settle when cut.
Source:
"Recipes from the New Perry Hotel by Bobbe Nelson, Perry GA"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3986 Calories; 163g Fat (36.2%
calories from fat); 46g Protein; 601g Carbohydrate; 4g Dietary Fiber; 1105mg
Cholesterol; 2645mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 1
Non-Fat Milk; 30 Fat; 33 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Buttermilk Pie
Recipe By :Monita Olive
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups sugar
3/4 stick butter
2 tablespoons flour
3 eggs
1/2 cup buttermilk
2 teaspoons vanilla
1 can coconut (3-1/2 oz)
Mix all ingredients and pour into an unbaked pie shell. Bake at 350 degrees
until set (about 45 minutes).
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 290 Calories; 11g Fat (32.6% calories
from fat); 3g Protein; 46g Carbohydrate; trace Dietary Fiber; 103mg
Cholesterol; 131mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 2 Fat; 3 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Buttermilk Raisin Pie
Recipe By :Woman's Day
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups raisins (15-oz. box)
3 egg yolks -- beaten
1 cup buttermilk
1 tbsp vinegar
3/4 cup sugar
2 tbsp flour
1 tbsp grated orange rind
1/2 tsp salt
Pastry for 2-crust pie
1 egg beaten with 1 tbsp. water
Plump raisins by placing in bowl and covering with boiling water; let stand.
With fork, beat together yolks, buttermilk and vinegar; add sugar, flour,
orange rind and salt and mix well. Drain raisins and stir into egg mixture.
Spoon into pastry-lined 9-inch piepan, adjust top crust and seal and flute
edge. Cut vents in crust and brush with egg-water mixture. Bake in
preheated 375-deg. oven 50 minutes. Cool on wire rack.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 115 Calories; 2g Fat (16.9% calories
from fat); 2g Protein; 22g Carbohydrate; trace Dietary Fiber; 81mg
Cholesterol; 168mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Buttermilk-Lemon Pie
Recipe By :Jo Anne Merrill
Serving Size : 6 Preparation Time :0:40
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups sugar
3 Tablespoons all-purpose flour
1/4 Teaspoon nutmeg
1/2 Cup margarine -- melted
1 Cup buttermilk
3 large eggs
1 lemon
1 9 inch pie crust -- unbaked
* Use juice and rind of lemon. Grate the lemon with a lemon zester.
1. Blend sugar, flour and nutmeg. Add melted butter and beat until
creamy. Add eggs, one at a time. beating well after each. Mix in the
milk and lemon. 2. Pour into unbaked 9-inch pie crust. Bake at 400
degrees for 10 minutes. Lower temperature to 325 degrees and continue
baking for 30 minutes longer. Serve warm or cold.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 533 Calories; 26g Fat (43.5% calories
from fat); 7g Protein; 70g Carbohydrate; 1g Dietary Fiber; 107mg
Cholesterol; 451mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 5 Fat; 3 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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