ugar mixture alternately with the buttermilk and vinegar. Mix well with
ooked steel cut oats and buttermilk and let sit for 20
egrees.
Lightly grease a cookie sheet.
In a bowl
large bowl, add enough buttermilk to cover the chicken.
lmond Cake, 1 1/2 recipes,
Pink, green, and yellow
anilla, beating well. Stir together buttermilk and food color. Mix flour
egrees F.
Line large cookie sheet with parchment.
Sift
eas.
Stir in the buttermilk and plop it onto a
nd 1/2 cup of buttermilk. Knead the mixture with the
Combine buttermilk and gelatin in a small bowl; set aside to soften.
Combine cream, sugar, liqueur, zest, and vanilla bean in a small saucepan. Bring to a simmer. Remove from heat.
Stir in buttermilk mixture, whisking until all gelatin solids are dissolved; strain.
Evenly divide mixture among 12 (1 3/4-ounce) silicone molds. Refrigerate for 4 hours.
To unmold, gently pull edges of custards to loosen. Invert onto plate or shortbread cookie to serve.
n granulated sugar.
Add buttermilk and mix quickly to a
ith fork, stir in enough buttermilk until mixture leaves sides of
Sift and measure flour and resift with baking powder, sugar, salt and soda.
Cut in shortening.
Dissolve yeast in warm water.
Add buttermilk and stir into flour and knead lightly jsut as when preparing biscuits.
roll and cut with biscuit cutter.
Place on greased cookie sheet and let rise for 1 hour before baking in a 425 degree oven for 12 minutes.
ave poaching liquid for future recipes if desired. Let pears cool
ther dry ingredients. Combine water, buttermilk and oil; heat to 120
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
alance intact.
Warm the buttermilk and melt the butter, then
Mix buttermilk and pudding and let stan 10 mins in fridge.
Add Cool Whip, fruit cocktail, mandarins and pineapple chunks.
Mix in 12 broken Oreo Cookies.
Decorate rim with halved cookies and whipped topping.
Beat the egg.
Add the sugar.
Dissolve baking soda in the buttermilk.
Add alternately to egg.
Mix with 1 cup flour.
At this point, recipe can be halved.
Beat well.
Beat in another cup of flour and another cup of buttermilk.
Drop by generous spoonfuls onto hot griddle or frypan.
Turn to cook both sides evenly.
Serve warm with butter and syrup or jam.
Or, serve cold with homemade preserves.
he recipes in this collection.
Makes 22-23 cups cookie mix