ISO-Buttermilk recipes

[Terri-Lynn2]

Sent DH to the store today to buy a half litre of buttermilk for blueberry buttermilk pancakes and said if they don't have a small one dont worry I have read somewhere how to substitute milk by adding something. Well.........DH brought home a 2 litre carton of buttermilk! AHHHH

I dont want to waste all that buttermilk, so my question is what can I make out of it.

All ideas and recipes are welcome.


Just had another thought..can I freeze the buttermilk thats left in a ziploc bag?

Thanks

Terri

[funnybone]

CL did a section on Buttermilk a few months back (if memory serves me correctly). I'm too lazy to look through the issues, but I am sure you can find it on a search of the board.

[Margie]

There are lots of things that you can make with buttermilk.

Top on the list is mashed potatoes. I substitute buttermilk for the milk and some of the butter. They come out with a taste that is a little like baked potatoes with sour cream, without the calories.

You can also use buttermilk in ranch dressing. And I have a phenominal recipe for Williamsburg Orange cake with buttermilk and golden raisins. It is a three layer cake is looks and tastes like heaven. Not too sweet.

The substitution for buttermilk is regular milk and lemon juice, if you ever get in a pinch.

[KathrynY]

If you're not tired of blueberries, there are a couple of Blueberry Muffin recipes on this thread that use buttermilk: http://www.cookinglight.com/vbb/showthread.php?s=&threadid=8663&highlight=blueberry+muffins . I think the Blueberry Pecan cake from the Aug '01 CL calls for buttermilk too (although I haven't made it myself so my memory might be incorrect).

I also found a recipe for Fresh Basil and Balsamic Low-Fat Salad dressing on the Splendid Table web site that looked tasty: http://www.splendidtable.org/recipes/sauce_balsamic.html . (Look near the bottom to find the "ranch" variation which calls for buttermilk.)

I'll keep watching this thread since I always seem to have leftover fat-free buttermilk that doesn't get used myself.

[greysangel]

there is also the chicken thighs yummy recipe from July with honey mustard buttermilk gravy!

Let me know if you need the recipe.

JeAnne

[Linda in MO]

I'm like Margie and use it in my mashed potatoes. Try the mashed potato recipe in the CL Complete book, but sub. buttermilk for the milk.

I made this once and thought it was good...

* Exported from MasterCook *

Buttermilk-Pecan Chicken

Recipe By :Southern Living 1989
Serving Size : 8 Preparation Time :0:00
Categories : Chicken , Main Dish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup butter
1 cup all-purpose flour
1 cup pecans -- ground
1/4 cup sesame seeds
1 tablespoon paprika
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 egg -- slightly beaten
1 cup buttermilk
8 chicken breast halves -- skinned and boned
1/4 cup coarsely chopped pecans -- optional (I didn't use)

Melt butter in a 13 x 9 x 2-inch baking dish; set aside.

Combine flour and next 5 ingredients.

Combine egg and buttermilk.

Dip chicken in egg mixture, and dredge in flour mixture, coating well.

Place in baking dish, turning once to coat with buttter.

Sprinkle with pecans.

Bake chicken at 350 degrees F for 30 minutes or until done.


Source:
"Net Serf from Recipe Circus"

************************************************

This is an excellent coffee cake...

* Exported from MasterCook *

Buttermilk Spice Coffee Cake

Recipe By :Curtis & Schwartz Cafe Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast , Cake or Pie


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 t. ground cinnamon
1/4 t. ground nutmeg
1/8 t. ground allspice
1 cup buttermilk
1/2 cup butter -- melted
1 beaten large egg
1/2 t. pure vanilla extract
Brown Sugar Glaze:
1/4 cup packed brown sugar
2 T. butter
2 T. honey
2 T. milk
1/4 cup chopped walnuts

Grease a 9x9x2 inch pan or 11.5x8x2 inch pan; set aside.

Preheat oven to 350 degrees.

In a large bowl, stir together flour, sugars, baking powder, soda, salt, and spices; set aside.

In another bowl, combine buttermilk, melted butter, egg, and vanilla.

Add buttermilk mixture to flour mixture, stirring until smooth.

Pour batter into prepared pan.

Bake about 30 minutes or until toothpick inserted in center of cake comes out clean.

In the meantime prepare glaze. In a small saucepan, combine all ingredients except walnuts. Bring to boiling; reduce heat. Simmer glaze, uncovered, for 5 minutes. Remove from heat. Stir in 1/4 cup chopped walnuts.

Pour glaze evenly over hot cake. Bake an additional 5 minutes.

Cool in pan on wire rack. Serve warm or at room temp.

Description:
"This coffee cake was so popular the day the Curtis and Schwartz Cafe
opened in 1986 that it became the restaurant's signature pastry."
Source:
"BGH Hometown Cooking, Feb 2001, pg.12"


NOTES : I used unsalted butter and also increased vanilla to 1 t. This is definitely very good "as is", but I wouldn't hesitate to increase the cinnamon, nutmeg, and allspice if you want to make it "spicier". Also, next time I might try making the cake with 1/4 cup applesauce and 1/4 cup butter just to try and decrease the fat a bit. Or maybe even smashed banana.

************************************************
I've been wanting to try this one...

* Exported from MasterCook *

Buttermilk-Apple Coffee Cake

Recipe By :Cooking Light
Serving Size : 8 Preparation Time :0:00
Categories : Coffee Cake , Low-Fat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
1 1/2 cups thinly sliced peeled Granny Smith apple
3 tablespoons brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup granulated sugar
2 tablespoons butter -- softened
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup low-fat buttermilk
Cooking spray
2 tablespoons sliced almonds
Glaze:
1/4 cup sifted powdered sugar
1 teaspoon low-fat buttermilk
1/4 teaspoon vanilla extract

1. Preheat oven to 350 degrees.

2. To prepare the cake, combine the first 4 ingredients in a small saucepan over medium-high heat. Cook 5 minutes or until syrupy, stirring frequently; cool.

3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt in a small bowl, stirring well with a whisk. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended; add egg and extracts, beating well. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition.

4. Spoon the batter into an 8-inch round cake pan coated with cooking spray. Arrange apple mixture over cake. Sprinkle with almonds. Bake at 350 degrees for 25 minutes or until cake begins to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes.

5. To prepare glaze, combine powdered sugar, 1 teaspoon buttermilk, and 1/4 teaspoon vanilla in a small bowl; stir with a whisk. Drizzle glaze over cake. Serve warm or at room temperature. Yield: 8 servings (serving size: 1 wedge).


CALORIES 185 (24% from fat); FAT 5g (sat 2.3g, mono 1.7g, poly 0.6g); PROTEIN 3.4g; CARB 31.8g; FIBER 1g; CHOL 35mg; IRON 1mg; SODIUM 162mg; CALC 36mg

[Luv to Cook]

You can freeze buttermilk in 1 cup or 1/2 cup proportions in ziploc baggies. Then place in fridge to defrost before you use it. Seems to work just fine.

Anita

[Peeps]

CL did have a buttermilk section, I think back in the April issue, and I actually tried most of those recipes (same problem about using up extra) but wasn't too impressed with any of them. A few I can recommend though are the Mixed Fruit Cobbler from March, the famous Died and Went To Heaven cake, and the Lemon Blackberry Pudding cake.

[Wendy w]

Terry,

Don't forget the Buttermilk apple coffee cake from the April issue!

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=6343&highlight=buttermilk

[Luv to Cook]

woops...double post!

[Terri-Lynn2]

I think I will have to send DH to the store more often all these recipes seem great.

Thanks

Terri

[SusieO]

There's a recipe in one of my Moosewood cookbooks for pineapple-buttermilk sherbet. It doesn't require an ice cream maker, and it's really good. I'd be happy to post it for you if you're interested.

[Jorgan]

Another recipe to use buttermilk in is the Spicy Ranch Chicken Wraps, I just tried them last week and they're yummy!

[kirkbyky]

Hey SusieO:

Please post that recipe! TIA!

Kyle

[SusieO]

This is from Moosewood Restaurant Low-Fat Favorites. It can be made without an ice cream maker, but would probably also work if you used one anyway. Enjoy!

Pineapple-Buttermilk Sherbet

2 cups buttermilk
20 oz. can crushed pineapple, undrained
2/3 cup sugar

In a bowl, stir together the buttermilk, pineapple and sugar until the sugar is dissolved. Cover the bowl with plastic wrap and place it in the freezer. After about an hour, when the mixture has begun to harden, stir it with a fork until it becomes slushy. Cover and return to the freezer for another hour or two, until it is very stiff but not frozen solid. Stir it again with a fork and serve.

If the sherbet has frozen hard, remove it from the freezer to soften for about 30 minutes before serving, or whirl it in a food processor, scraping down the sides several times, for about 2 minutes, until well-blended and smooth.

[ElinorC]

I freeze buttermilk all the time with excellent results. I usually freeze in 1/2 or 1 cup amounts or choose the amount of a recipe you want to try in the future. Saves a lot of buttermilk. :D
Elinor

[Curleytop]

I used to have the "buttermilk dilema" too. Go to the grocery store, and look for SACO BUTTERMILK POWDER. It is usually in the section with canned milk or in the baking isle. It gives directions of how to reconstitute it, just like dried regular milk.
After opening the little canister, you MUST keep it in the fridge, and it will keep forever.
I like to bake and I am also a bread baker, machine or by hand.
Therefore, I use buttermilk a lot, but with the powdered, you always have it on hand!

[Linda in MO]

Another thumbs up for the Spicy Ranch Chicken Wraps!

Here's another excellent coffee cake. It's a bit sweet though, so next time I will cut back on the sugar, probably in the topping part.

* Exported from MasterCook *

Blueberry Buttermilk Coffee cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breakfast , Cake or Pie


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Topping:
2/3 cup sugar
1/2 cup pecans - chopped
2 tablespoons butter - melted
1 1/2 teaspoons cinnamon
Cake:
1 cup buttermilk
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt -- optional
1/2 cup butter - chilled
1 1/2 cups frozen blueberries

Preheat the oven to 350 degrees F. Butter 9x9x2-inch or 8x11-inch baking pan. Dust pan with flour. (I just sprayed with Pam and skipped flouring).

For Topping:
Stir sugar, pecans, butter, and cinnamon in small bowl to blend. Set aside.

For Cake:
Whisk buttermilk, eggs, vanilla in small bowl to blend. Stir flour, sugar, baking powder and salt in large bowl, to blend. Using fingertips (I used a pastry blender), rub butter into dry ingredients until mixture resembles coarse meal. Add buttermilk mixture and stir just until blended. Fold in berries. Transfer batter to prepared pan. Sprinkle topping over. Bake cake until tester inserted into center comes out clean, about 60 to 65 minutes. Cool cake completely in pan on rack.

Calories: 224 Calories From Fat: 32%
Protein: 3g Carbohydrate: 36g
Cholesterol: 43mg Sodium: 164mg

Source:
"http://www.recipearchive.com/recipe1.php3?rid=67"

NOTES : Total Time: 1 hrs. 35 min.
Baking Time: 1 hrs. 5 min.
Preparation Time: 30 min

Notes from the website...
This mouth-watering coffee cake is based upon a reader submitted recipe in the December 1994 issue of Bon Appetit. The ingredients and preparation couldn't be any simpler for such a delicious creation. There's no way anybody is going to be able to settle for their 1 serving portion (we each ate 6 portions within 12 hours- and don't regret it either).

[amcleod]

I had the exact same problem!

I just make the black-and-white cake from the August 2001 issue - it is in the One Bowl feature. It was great! Even my DH loved it and he is not a cake lover.

I'd also do a recipe search on this site - I did that and came up with some lovely sounding recipies!

good luck

[Terri-Lynn2]

Well,

I am just about to print this thread, I will let you know how it turns out.

We did make the pancakes yesterday, they were great!!

Thanks

Terri

[catharine]

What about the (famous) LF banana bread I posted. That's what I do with all of my buttermilk!

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=8489&highlight=banana+bread

Okay - I am done plugging banana bread - for this month at least. ;)

[munchies]

A little off the subject of recipes, but did you know you can make buttermilk yourself? Ok, maybe this doesn't really make buttermilk, but it works as a substitute (I really don't know much about it -- this is what Mom always said!)

Just combine 1 TBSP of vinegar with 1 cup of milk. Stir together and let stand for 5 or 10 minutes.

Maybe a more educated cook can explain this to us!