I mentioned yesterday that we would be cooking a lot for the freezer this week as Lauren lost everything in her refrigerator/freezer during the tornado. I have about 2 1/2 gallons of buttermilk in the fridge and will be making lots of goodies with it this week. I also have a new recipe for a buttermilk pound cake that is served with a buttermilk custard that I will be trying out. I will post it if it works out! With the exception of the salad dressing, all of these recipes freeze well.
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)
2 1/4 c. sugar
1 1/2 sticks butter
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 two 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.
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.
Do you have other recipes that use buttermilk? I would love to try them out! Please share in the comments section. Thanks!!