On January 15th, we got a quart of buttermilk that was dated January
14th. We didn't have an immediate use for it, so we froze it for
later use. It just occured to me what I can use it for, so I took it
out of the freezer.

I'm wondering if it'll still be good by the time it's completely
thawed in the fridge? I'm thinking it'll take about 3-4 days.

Here's what I want to make (I usually use buttermilk powder). The
original recipe came from Epicurious. I've altered it so much over
time that it's now my recipe, loosely based on the original. To view
the original recipe, go to:
http://www.epicurious.com/recipes/fo...ancakes-101971

Hard to say which someone else would like better, but the version
below is perfect for *our* tastes.


* Exported from MasterCook *

Oatmeal Pancakes

Recipe By :Carol Peterson
Serving Size : 8 Preparation Time :0:00
Categories : Breads-Quick Breakfasts/Brunches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups rolled oats
2/3 cup flour
1/4 cup firmly packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
4 cups buttermilk
2 large eggs
4 tablespoons unsalted butter -- melted
1 teaspoon vanilla extract
additional melted butter -- for skillet

Combine dry ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup
melted butter and vanilla in medium bowl. Add to dry ingredients;
whisk until just barely blended. Let batter stand to thicken, at least
12 hours. Cover batter and refrigerate.

Preheat oven to 250°F. Heat heavy large skillet over medium heat
(325F). Brush skillet with melted butter. Working in batches, ladle
batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are
golden brown and bubbles form on top, about 2 minutes. Turn pancakes
over; cook until bottoms are golden brown, about 2 minutes. Transfer
to baking sheet. Keep warm in oven. Repeat with remaining batter,
brushing skillet with more butter as necessary.

Source:
"adapted from a recipe by the Tres Joli Bakery Cafe, Oakton, VA"
Yield:
"16 pancakes"

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On Sat, 07 Feb 2009 19:59:26 -0600, Damsel in dis Dress
> wrote:

>Hard to say which someone else would like better, but the version
>below is perfect for *our* tastes.
>
>
> * Exported from MasterCook *
>
> Oatmeal Pancakes

Basically, I use the same recipe but throw in a handful of raisins and
maybe pecans if I have any. Those pancakes taste quite a bit like
oatmeal cookies on a plate....yummy.

Damsel in dis Dress wrote:

> On January 15th, we got a quart of buttermilk that was dated January
> 14th. We didn't have an immediate use for it, so we froze it for
> later use. It just occured to me what I can use it for, so I took it
> out of the freezer.
>
> I'm wondering if it'll still be good by the time it's completely
> thawed in the fridge? I'm thinking it'll take about 3-4 days.
>


Buttermilk will last practically forever. Only throw it out if it has green
goop growing on it...

;-)


--
Best
Greg

In article >,
Damsel in dis Dress > wrote:

> On January 15th, we got a quart of buttermilk that was dated January
> 14th. We didn't have an immediate use for it, so we froze it for
> later use. It just occured to me what I can use it for, so I took it
> out of the freezer.
>
> I'm wondering if it'll still be good by the time it's completely
> thawed in the fridge? I'm thinking it'll take about 3-4 days.

Yes. I wouldn't have bothered to freeze it. I just used part of a
half-pint (8 ounce) container with a January expiry for pancakes for
LaTwerp. Probably won't use the rest of it until she visits again. :-)
It'll probably still be good. If I can't see fur on the inside of the
carton, I figure it's fair game for use.

This is a great recipe, one of Rob's favorites. Maybe I'll make it for
Valentine's Day for him.

Kentucky Butter Cake

€ 3 cups all-purpose flour
€ 1 teaspoon baking powder
€ 1 teaspoon salt
€ 1/2 teaspoon baking soda
€ 1 cup unsalted butter, softened
€ 2 cups sugar
€ 4 eggs
€ 1 cup buttermilk
€ 1 teaspoon vanilla extract
€ 1 cup sugar
€ 1/2 cup butter
€ 1/4 cup water
€ 1 tablespoon vanilla extract

Sift dry ingredients. Cream butter, gradually add sugar, creaming well.
Add eggs, one at a time, beating well after each. Combine buttermilk and
vanilla. Alternately add dry ingredients and buttermilk to creamed
mixture, beginning and ending with dry ingredients, blending after each
addition. Pour into 10² greased and floured tube pan or 12-cup Bundt pan
and bake at 325° for 60-65 minutes. After baking, poke lots of holes in
cake with bamboo skewer and slowly pour hot butter sauce over top.

To make butter sauce, combine sugar, butter, and water in saucepan. Heat
until butter is melted. Do not boil. Add vanilla. Pour over
cake in pan. Let sit a few minutes then turn out onto serving plate.

Notes:
Notes:Believe this was a Pillsbury Bake-Off Prizewinner or finalist from
the late 1960s.
*
--
Servings/Yield
*
12-18 servings
* € Start to finish: 1 Hour 30 Minutes


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

On Sun, 08 Feb 2009 19:22:51 -0700, Christine Dabney
> wrote:

>Now wondering if some other flavoring might be good too, other than
>vanilla? Not that I don't like vanilla... But just wondering....

I think almond extract would probably be great, as would a some
toasted almonds on top.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 08 Feb 2009 22:38:47 -0700, Christine Dabney
> wrote:

>I just might make this very, very soon...

It sounds super simple. Report back when you do!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 08 Feb 2009 19:22:51 -0700, Christine Dabney
> wrote:

>On Sun, 08 Feb 2009 20:06:39 -0600, Melba's Jammin'
> wrote:
>
>
>>This is a great recipe, one of Rob's favorites. Maybe I'll make it for
>>Valentine's Day for him.
>>
>>Kentucky Butter Cake
>
>>To make butter sauce, combine sugar, butter, and water in saucepan. Heat
>>until butter is melted. Do not boil. Add vanilla. Pour over
>>cake in pan. Let sit a few minutes then turn out onto serving plate.
>>
>>Notes:
>>Notes:Believe this was a Pillsbury Bake-Off Prizewinner or finalist from
>>the late 1960s.
>>*
>>--
>>Servings/Yield
>>*
>>12-18 servings
>>* € Start to finish: 1 Hour 30 Minutes
>
>This looks great!!!
>
>Now wondering if some other flavoring might be good too, other than
>vanilla? Not that I don't like vanilla... But just wondering....
>
>Might make this soon... I have all the ingredients.
>
>Christine


Here is my older son's favorite cake. In fact we all like it.


* Exported from MasterCook *

Lemon Buttermilk Cake

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
7 1/4 ounces shortening
14 1/8 ounces sugar
13 1/4 ounces flour
4 eggs
1 cup nonfat buttermilk
2 tablespoons lemon extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

ICING
10 5/8 ounces confectioner's sugar
5 tablespoons lemon juice
5 tablespoons orange juice

Put all the ingredients for the cake into bowl and beat 3 minutes.

Bake in greased and floured 10" tube pan at 325° for 1 hour.

Loosen edges while hot and pour icing over cake. Return to oven for 3
minutes.

- - - - - - - - - - - - - - - - -
- -

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

The Cook said...

> On Sun, 08 Feb 2009 19:22:51 -0700, Christine Dabney
> > wrote:
>
>>On Sun, 08 Feb 2009 20:06:39 -0600, Melba's Jammin'
> wrote:
>>
>>
>>>This is a great recipe, one of Rob's favorites. Maybe I'll make it for
>>>Valentine's Day for him.
>>>
>>>Kentucky Butter Cake
>>
>>>To make butter sauce, combine sugar, butter, and water in saucepan. Heat
>>>until butter is melted. Do not boil. Add vanilla. Pour over
>>>cake in pan. Let sit a few minutes then turn out onto serving plate.
>>>
>>>Notes:
>>>Notes:Believe this was a Pillsbury Bake-Off Prizewinner or finalist from
>>>the late 1960s.
>>>*
>>>--
>>>Servings/Yield
>>>*
>>>12-18 servings
>>>* € Start to finish: 1 Hour 30 Minutes
>>
>>This looks great!!!
>>
>>Now wondering if some other flavoring might be good too, other than
>>vanilla? Not that I don't like vanilla... But just wondering....
>>
>>Might make this soon... I have all the ingredients.
>>
>>Christine
>
>
> Here is my older son's favorite cake. In fact we all like it.
>
>
> * Exported from MasterCook *
>
> Lemon Buttermilk Cake
>
> Recipe By :
> Serving Size : 24 Preparation Time :0:00
> Categories : Cakes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> CAKE
> 7 1/4 ounces shortening
> 14 1/8 ounces sugar
> 13 1/4 ounces flour
> 4 eggs
> 1 cup nonfat buttermilk
> 2 tablespoons lemon extract
> 1/2 teaspoon baking soda
> 1/2 teaspoon baking powder
> 1/2 teaspoon salt
>
> ICING
> 10 5/8 ounces confectioner's sugar
> 5 tablespoons lemon juice
> 5 tablespoons orange juice
>
> Put all the ingredients for the cake into bowl and beat 3 minutes.
>
> Bake in greased and floured 10" tube pan at 325° for 1 hour.
>
> Loosen edges while hot and pour icing over cake. Return to oven for 3
> minutes.
>
> - - - - - - - - - - - - - - - - -


Orange Bundt Cake


1 (18.25-ounce) package yellow cake mix
1 (3.9-ounce) package instant lemon pudding
3/4 cup orange juice
1/2 cup vegetable oil
4 eggs
1 teaspoon lemon extract
1/3 cup orange juice
2/3 cup sugar
1/4 cup butter

1. Preheat oven to 325*F (160* C). Grease one bundt pan and set
aside.
2. In large bowl beat together cake mix, pudding mix, 3/4 cup orange
juice, oil, eggs, and lemon extract for 3 minutes. Pour batter into
prepared bundt pan.
3. Bake for 50 to 60 minutes, or until tested done. Cool for 15
minutes and remove from pan.
4. In small saucepan combine 1/3 cup orange juice, sugar, and
butter. Bring to boil, reduce heat and cook for two minutes.
5. Drizzle hot icing over warm cake.

Makes 1 bundt cake.

To release the bundt cake from the bundt pan place a cold sopping wet
kitchen towel in the sink and drop the hot-out-of-the-oven bundt pan onto
the towel. It'll sizzle for a few seconds but it will release. Let sit for
a minute then cover with a platter and turn out (wearing oven mitts!).

Best,

Andy

On Mon, 09 Feb 2009 07:09:09 -0500, The Cook >
wrote:

> Lemon Buttermilk Cake
>
>Recipe By :
>Serving Size : 24 Preparation Time :0:00

Twenty four servings in a single bundt pan?????? Not in our house!!
<VBG>

Christine Dabney > wrote in
:

> On Sun, 08 Feb 2009 21:01:22 -0800, sf > wrote:
>
>>On Sun, 08 Feb 2009 19:22:51 -0700, Christine Dabney
> wrote:
>>
>>>Now wondering if some other flavoring might be good too, other than
>>>vanilla? Not that I don't like vanilla... But just wondering....
>>
>>I think almond extract would probably be great, as would a some
>>toasted almonds on top.
>
>
> That sound you hear is me slapping the side of my head and saying,
> "but of course!"
>
> How could I have not thought of that? LOL.
>
> I was somehow thinking of lemon, and totally forgetting almond. And I
> love almond flavorings, and almost any cake with almonds/almond paste,
> etc.
>
> I just might make this very, very soon...
>
> Christine

Rum or rum extract for a rum and butter taste. Excepting I'd use brown
sugar in the sauce if I used rum. Anise flavoured booze like say galianno
<SP> might be nice as well...Am I going to have to mention kahlua?

I've been drinking sun strokes lately...

--

The beet goes on -Alan

Christine Dabney wrote:
> On Sun, 08 Feb 2009 21:01:22 -0800, sf > wrote:
>
>> On Sun, 08 Feb 2009 19:22:51 -0700, Christine Dabney
>> > wrote:
>>
>>> Now wondering if some other flavoring might be good too, other than
>>> vanilla? Not that I don't like vanilla... But just wondering....
>>
>> I think almond extract would probably be great, as would a some
>> toasted almonds on top.
>
>
> That sound you hear is me slapping the side of my head and saying,
> "but of course!"
>
> How could I have not thought of that? LOL.
>
> I was somehow thinking of lemon, and totally forgetting almond. And I
> love almond flavorings, and almost any cake with almonds/almond paste,
> etc.
>
> I just might make this very, very soon...
>
> Christine
Try the same method with lemon or rum.
Janet

In article >,
Christine Dabney > wrote:

> On Sun, 08 Feb 2009 20:06:39 -0600, Melba's Jammin'
> > wrote:
>
>
> >This is a great recipe, one of Rob's favorites. Maybe I'll make it for
> >Valentine's Day for him.
> >
> >Kentucky Butter Cake
>
> >To make butter sauce, combine sugar, butter, and water in saucepan. Heat
> >until butter is melted. Do not boil. Add vanilla. Pour over
> >cake in pan. Let sit a few minutes then turn out onto serving plate.
> >
> >Notes:
> >Notes:Believe this was a Pillsbury Bake-Off Prizewinner or finalist from
> >the late 1960s.
> >*
> >--
> >Servings/Yield
> >*
> >12-18 servings
> >* € Start to finish: 1 Hour 30 Minutes
>
> This looks great!!!
>
> Now wondering if some other flavoring might be good too, other than
> vanilla? Not that I don't like vanilla... But just wondering....
>
> Might make this soon... I have all the ingredients.
>
> Christine

Well, I've long been of the opinion that a bit of almond extract is most
anything bakes is A Good Thing.
Don't screw around with it until you've made it as posted, although
maybe putting some Grand Marnier in the butter sauce would be nice. I'm
not much of a Frangelico fan. Amaretto might be too sweet. (Not to
mention dark.)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

Melba's Jammin' wrote:

> Well, I've long been of the opinion that a bit of almond extract is most
> anything bakes is A Good Thing.

It always *sounds* like a good thing to me (as does marzipan, etc.), but
I really hate the flavor of almond extract, and even the smallest amount
renders something inedible to me, so my family ends up getting my share.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Christine Dabney wrote:
> On Sun, 08 Feb 2009 20:06:39 -0600, Melba's Jammin'
> > wrote:
>
>
>> This is a great recipe, one of Rob's favorites. Maybe I'll make it for
>> Valentine's Day for him.
>>
>> Kentucky Butter Cake
>
>> To make butter sauce, combine sugar, butter, and water in saucepan. Heat
>> until butter is melted. Do not boil. Add vanilla. Pour over
>> cake in pan. Let sit a few minutes then turn out onto serving plate.
>>
>> Notes:
>> Notes:Believe this was a Pillsbury Bake-Off Prizewinner or finalist from
>> the late 1960s.
>>
>> --
>> Servings/Yield
>>
>> 12-18 servings
>> € Start to finish: 1 Hour 30 Minutes
>
> This looks great!!!
>
> Now wondering if some other flavoring might be good too, other than
> vanilla? Not that I don't like vanilla... But just wondering....
>
> Might make this soon... I have all the ingredients.
>
> Christine

Rum or lemon!

gloria p

On Sun, 8 Feb 2009 18:48:58 -0600, "Gregory Morrow"
> wrote:

>Buttermilk will last practically forever. Only throw it out if it has green
>goop growing on it...

Eeeewwww! I used it as soon as it thawed (took one day), and it was
.... well, it was buttermilk. The pancakes turned out great!

I remember fingerpainting with tinted buttermilk in the first grade.
The smell/scent/aroma/stench always brings me back to a much simpler
time.

We also starched string and wrapped it around balloons. Let the
string dry, pop the balloon, and voila!

And we made butter by passing around a jar of whipping cream and each
taking a shake. Mrs. Foltz served it to us on Ritz crackers.

I can remember all that, but nowadays have no memory, whatsoever, of
having watched a movie previously, even after seeing it for the second
time.

Carol

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