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Buttermilk bread, rolls, coffee cake
Rhea826
Topic Started Thursday, November 06, 2008

I marinate my soon-to-be-fried chicken overnight in a mixture of buttermilk, garlic and cayenne pepper, before dredging in seasoned flour. The chicken always comes out moist and flavorful. My problem is that my hubby doesn’t really care all that much for fried chicken, so I can’t fix it often. Since the cost difference between a quart of buttermilk and the half gallon is so small, I usually by the half gallon, which means I have a lot left over.

I have collected a bunch of recipes for buttermilk and make whatever catches my fancy at the time. All of the recipes freeze well.

Apple Pecan Coffee Cake
Old-fashioned Coffee Cake
Buttermilk Cinnamon Bread
Lemon Bread
Buttermilk Whole Wheat Rolls (bread machine)
Buttermilk Rolls (bread machine)
Cranberry Scones
Oatmeal Scones
Walnut Orange Muffins
Moist Bran Muffins

Apple Pecan Coffee Cake

CAKE:
1/2 cup vegetable shortening
1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1-3/4 cup buttermilk
2 medium apples, pared and thinly sliced

TOPPING:
1/2 cup flour
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
3 Tablespoons butter
1/2 cup coarsely chopped pecans

Cream shortening and butter in a large bowl. Add sugar gradually, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Spoon half the batter into a greased and floured 13 x 9-inch pan or spook one quarter of the batter into each of two 9-inch round pans. Arrange apple slices over batter; spread with remaining batter. For topping, combine flour, sugar and cinnamon. Cut in the butter, stir in the pecans. Sprinkle topping evenly over the batter. Bake at 350° for 45 minutes or until cake tests done.

Serves 16 to 20

Old Fashioned Coffee Cake

1/2 cup butter, softened
1-1/4 cup sugar, divided
1 egg
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1-1/2 teaspoons ground nutmeg, divided
1 cup buttermilk

In mixing bowl, cream butter and 1 cup sugar until light and fluffy. Beat in the egg. Combine flour, baking soda, baking powder and 1 teaspoon nutmeg; add to creamed mixture alternately with buttermilk. Pour into a greased 9-inch square baking pan (batter will be thick).

Combine remaining 1/4 cup sugar and 1/2 teaspoon nutmeg; sprinkle over batter. Bake at 350° for 30-35 minutes or until toothpick inserted near center comes out clean. Cool on wire rack.


Comments:

Rhea826
Thursday, November 06, 2008
 
Buttermilk Cinnamon Bread 4 cups flour 2 teaspoons baking soda 1 teaspoon salt 1/2 cup vegetable oil 2-1/2 cup sugar, divided 2 cups buttermilk 2 eggs 1 Tablespoon ground cinnamon 1 to 2 Tablespoons finely chopped nuts In a mixing bowl, combine the flour, baking soda and salt. In another bowl, combine the oil and 1-1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill two greased and floured 8-inch x 4-inch or five 5-3/5-inch x 3-inch loaf pans about one third full. Combine cinnamon and remaining 1 cup sugar; sprinkle half over batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes in pans before removing to a wire rack. Cool completely. Lemon Bread BREAD: 1 cup butter 2 cups sugar 4 eggs 1/2 teaspoon salt 1/2 teaspoon baking soda 3 cups flour 1 cup buttermilk Grated rind of 1 lemon 1 cup chopped pecans GLAZE: 1/4 cup lemon juice 1 cup powdered sugar Cream together butter and sugar in mixing bowl. Blend in eggs, one at a time, beating after each addition. In another bowl, combine flour, salt and baking soda; add to creamed mixture alternately with buttermilk. Stir in lemon peel and nuts by hand. Grease and flour one 9-inch x 5-inch loaf pan or TWO 7-inch x 3-inch pans. Line the bottom on the pan(s) with parchment paper or waxed paper. Spoon batter into pan(s) and bake at 300° for 80 minutes or until bread tests done with wooden pick. Let bread cool in pan(s) for 10 minutes. Remove to cooling racks placed over waxed paper. Combine glaze ingredients; punch holes in bread with a toothpick while bread is still warm. Spoon or pour glaze slowly over bread. Cool completely before slicing.

Rhea826
Thursday, November 06, 2008
 
Buttermilk Whole Wheat Rolls Makes 24 rolls 1-1/2 cups warm buttermilk (70° to 80°) 1/4 cup canola or vegetable oil 1 teaspoon lemon juice 2 Tablespoons sugar 1-1/2 teaspoons salt 1/4 teaspoon baking soda 2 cups whole wheat flour 1/2 cup toasted wheat germ (or another 1/2 cup whole wheat flour) 1-1/4 cups bread flour 2 teaspoons dry yeast 2 Tablespoons butter or margarine, melted, optional In bread machine, place first 10 ingredients (buttermilk through yeast) in order suggested by manufacturer. Select dough setting (check after 5 minutes of mixing; add 1 to 2 Tablespoons water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide into 24 pieces; shape each into a ball. Place on greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with melted butter, if desired. Bake at 350° for 12 – 14 minutes or until golden brown. Remove from pan to wire rack to cool. To Freeze: Cool completely and place in freezer bags. Seal, label and freeze. To Serve: Thaw, if frozen. Can be served at room temperature or wrap in foil and bake at 350° for 10 minutes or until warm. Notes: • Warm buttermilk may appear curdled • For hamburger buns, form into 12 balls. Shape and bake as above. • For softer, pull apart rolls, place in a greased 13 x 9-inch pan instead of on a cookie sheet. Buttermilk Rolls Makes 24 rolls 1-1/2 cups plus 2 Tablespoons warm buttermilk (70° to 80°) 1/4 cup canola or vegetable oil 1/4 cup sugar 2 teaspoons salt 3/4 teaspoon baking soda 4 cups bread flour 2-1/4 teaspoons dry yeast 2 Tablespoons butter or margarine, melted, optional In bread machine, place first 7 ingredients (buttermilk through yeast) in order suggested by manufacturer. Select dough setting (check after 5 minutes of mixing; add 1 to 2 Tablespoons water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide into 24 pieces; shape each into a ball. Place on greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with melted butter, if desired. Bake at 350° for 12 – 14 minutes or until golden brown. Remove from pan to wire rack to cool. To Freeze: Cool completely and place in freezer bags. Seal, label and freeze. To Serve: Thaw, if frozen. Can be served at room temperature or wrap in foil and bake at 350° for 10 minutes or until warm. Notes: • Warm buttermilk will appear curdled • For hamburger buns, form into 12 balls. Shape and bake as above. • For softer, pull-apart rolls, place in a greased 13 x 9-inch pan instead of on a cookie sheet.

Rhea826
Thursday, November 06, 2008
 
Last One - - - Walnut Orange Muffins 1 cup butter, softened 1 cup sugar 2 eggs 1 cup buttermilk 4 Tablespoons grated orange peel 2 cups flour 1 teaspoon baking soda 1/4 cup chopped walnuts 1 cup orange juice 1/2 cup packed brown sugar In mixing bowl, cream butter and sugar. Beat in eggs, buttermilk and orange peel. Combine flour and baking soda; add to creamed mixture just until blended. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20 minutes or until a toothpick comes out clean. In a bowl, combine orange juice and brown sugar until dissolved. Spoon over warm muffins. Cool for 5 minutes before removing to a wire rack. Makes 12 muffins *** I know these are called “WALNUT Orange Muffins” but I have used pecans instead Moist Bran Muffins 1 cup butter, softened 2 cups packed brown sugar 2 Tablespoons molasses 2-3/4 cups flour 1-1/2 cups wheat bran 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 2 eggs 2 cups buttermilk 2 cups raisins or chocolate chips In mixing bowl, cream butter and brown sugar. Add molasses; mix well. Combine dry ingredients. Combine eggs and buttermilk; add to creamed mixture alternately with dry ingredients. Stir in raisins or chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool 5 minutes before removing to wire racks. Makes 24 muffins

Rhea826
Thursday, November 06, 2008
 
Cranberry Buttermilk Scones Makes 12 3 cups flour 1/3 cup plus 2 Tablespoons sugar, divided 2-1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3/4 cup cold butter or margarine 1 cup buttermilk 1 cup dried cranberries 1 teaspoon grated orange peel 1 tablespoon milk 1/4 teaspoon ground cinnamon In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter. Stir in the buttermilk just until combined. Fold in the cranberries and orange peel. Turn onto a well floured surface; divide dough in half. Shape each portion into a ball and pat into a 6-inch circle. Cut each circle into 6 wedges. Place in a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining 2 Tablespoons sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown. Notes: • Omit the orange peel and dried cranberries and o Add 1 cup dried blueberries and 1 teaspoon grated lemon peel o Add 1 cup dried cherries (snipped if they are large) o Add 1 cup mini chocolate chips • Use orange flavored dried cranberries (Craisins is one brand) • Without the dried fruit and grated peel, these make a great basic scone Oatmeal Scones 1 cup quick-cooking oats 1-3/4 cup flour 1/3 cup plus 1 Tablespoon sugar, divided 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup cold butter 1 cup chopped pecans 1 egg 2/3 cup buttermilk 1/4 teaspoon ground cinnamon Sprinkle oats on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until lightly browned and toasted; cool. In a bowl, combine the oats, flour, 1/3 cup sugar, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Whisk together the egg and buttermilk; add to dry ingredients just until moistened. Turn out onto a floured surface; knead 10 times. Transfer dough to a greased baking sheet. Pat into an 8-inch circle. Cut into eight wedges, but do not separate. Combine cinnamon and remaining 1 Tablespoon sugar; sprinkle over dough. Bake at 400° for 17-20 minutes or until golden brown. Serve warm. Makes 8 scones

Rhea826
Friday, November 07, 2008
 
Powdered buttermilk is an option - but then I wouldn't be "forced" to make scones and bread and muffins and coffee cake, would I? :))) I also have a great recipe for Buttermilk Cookies that I forgot to add. I'll post them under the Desserts category. They're soft and cake-like, not too sweet.

K. Berg
Friday, November 07, 2008
 
These all sound sooo good. An option for you if you want the fried chicken but not the big baking day to use up the leftover buttermilk is powdered buttermilk. You'll find it in the baking aisle and it keeps very well in the fridge once opened.

Chella
Sunday, November 09, 2008
 
I just wanted to thank you for posting this. I realize it took you a lot of time but you have blessed my family with these recipes. :0)

K. Berg
Friday, November 14, 2008
 
True, true. It's sometimes good to be "forced" to bake things. Can you tell I'm not much of a baker? LOL

suzuka77
Monday, September 14, 2009
 
Rhea, THANK YOU! My favorite coleslaw recipe uses just a few tablespoons of buttermilk, and I always have problems trying to use up the leftover buttermilk. I really appreciate the time and effort you took to share these recipes. I can't wait to get started trying them! Julia in MO

Rebekah
Tuesday, September 15, 2009
 
What a great collection of recipes Rhea, I am always throwing out unused buttermilk. I have heard that you can freeze buttermilk but I have never tried it. Does anyone know if this is true, or have you tried it? Rebekah

Rhea826
Saturday, September 19, 2009
 
I checked a couple web sites and yes, you can freeze buttermillk for a maximum of 3 months. It won't be drinkable, they say, but will be fine for cooking and baking. (Personally, I'm not so sure that buttermilk IS drinkable at any point!!) If my memory is correct (always a debatable fact!!) - I came across a recipe lately for marinated chicken in buttermilk similar to mine that was designed to be frozen and then thawed and fried/baked, whatever. I checked my most recently acquired freezer cooking book and the recipe is not there, so I may have imagined it, but do intend to try the idea next time. Will let y ou know how it turns out. Hope this helps, Rhea

ccinadr
Tuesday, November 17, 2009
 
My mom always has a quart of buttermilk in her freezer. We just thaw it a bit, and use it up for different things. Thanks for all the buttermilk recipes!
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