Friday, June 11, 2010


While I am not going out and milking my own cow in order to make fresh buttermilk, I have been finding half gallon cartons of it lately at my local Kroger reduced to $1.00.  I have been putting it in the freezer along with the reduced gallons of regular milk that I have also found, but I have been baking with it much more often as well.  I had posted about making buttermilk cookies with Jackson and a few folks wanted the recipe, so I thought I would share several of our recent favorite buttermilk recipes.  We also use the buttermilk to make biscuits and pancakes, but you can easily find recipes for those.  Hope you all enjoy a little taste of home cooking from the Chamblee home!!

Buttermilk Cookies from The Beverly Lewis Amish Heritage Cookbook

1 c. margarine or butter, softened (I use butter)
2 c. sugar
3 eggs, beaten
1/2 t. salt
1 t. baking powder
1/2 t. nutmeg (I was out and used allspice, but just cinnamon would be fine)
4 1/2 cups flour (I used a mix of whole wheat and all-purpose)
1 c. buttermilk

Cream butter and sugar together.  Add beaten eggs to the creamed mixture.  Combine dry ingredients in a separate bowl;  add to creamed mixture alternately with the buttermilk.  Drop dough onto a well-greased cookie sheet and bake at 350 degrees for about 15 minutes.  (I also make an eggless version for Aaron)

Buttermilk Pound Cake

2 sticks butter
2 1/2 cups sugar
4 large eggs
3 c. all purpose flour
1/2 t. baking soda
1/2 t. baking powder
3/4 t. salt
1 t. vanilla
1 c. buttermilk

Cream butter and sugar.  Add eggs, one at a time, beating well.  Mix flour, soda, baking powder and salt.  Add gradually, alternating with buttermilk.  Add vanilla and mix well.  Pour in 2 well greased loaf pans or one Bundt pan.  Bake at 350 for one hour.  About 45 minutes if using loaf pans.  (I always double this recipe and freeze one---It is wonderful spread with cream cheese and  slightly sweetened strawberry puree)

Buttermilk Pie

2 1/4 c. sugar
1 1/2 sticks butter
4 eggs
3 T. flour
3/4 c. buttermilk
1 1/2 t. vanilla

Preheat oven to 400.  Cream sugar and butter, add flour and eggs alternately.  Add vanilla and buttermilk.  Pour into unbaked pie shells.  Turn oven down to 350.  Cook for around one hour or until pie is no longer jiggly. ; )  And, as usual, I double this recipe and freeze.

And, just so you don't think that all we eat around here are sweets, here is a delicious buttermilk dressing for your fresh garden salad.  You won't want to go back to the store bought dressings once you start making your own.

Ranch Dressing

In a bowl, whisk together:

1/2 cup mayonnaise
1/2 cup buttermilk
1 t. dried parsley or 1 T. chopped fresh
1/2 crushed pod of garlic (I never crush 1/2 pod...use the whole thing!!)
1 t. dill weed

I think it tastes better if it sits overnight or several hours in the fridge.  Seems to thicken up as well.


Laura said...

Thank you so much for all the wonderful recipies. I just have to tell you a funny story that happened to us recently. For Memorial day all the cousins got together for their annual tradition of "The Amazing Race." One of the older boy cousins oganizes it every year and every year there is always some nasty, but safe, horrible thing to eat. Last year it was green goo. This year it was edible peanut butter playdough. It sounded fine, but we started seeing lots of "green" faces. We really thought my daughter was going to puke. But she was determined to win it for her team!! LOL Come to find out nephew mistakenly made it with powered buttermilk, instead of powdered milk. Ya, I bet it had a "special" taste to it! LOL

Tami said...

Even though I've lived in OK for years, I will always be a Southern girl, and there is ALWAYS buttermilk in my fridge! Can't beat the stuff!

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