Food goodness

Trying to use up an entire gallon buttermilk... these were good, although I might do half oil and half butter next time. I also substituted white whole wheat flour for the AP, and I would do at least half and half next time. 2 1⁄2 cups flour 1 1⁄2 teaspoons baking powder 1⁄2 teaspoon baking soda 3⁄4 cup sugar 1⁄4 teaspoon salt 2 eggs, beaten 1 cup buttermilk 4 ounces butter or 1⁄2 cup canola oil 1 1⁄2 cups blueberries 1 teaspoon vanilla (optional) Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake till golden brown. Bake at 400 F for 20 -30 minutes.

This is THE BEST pancake recipe ever. From Allrecipes . (Also, this makes a ton; for the three of us, I halve it and there are still usually a few left over.) 3 cups all-purpose flour 3 tablespoons white sugar 3 teaspoons baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon salt 3 cups buttermilk  1/2 cup milk  3 eggs  1/3 cup butter, melted  In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready! Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on bot...

From: Weelicious I made these pancakes for Piper this week.  She loves them.  I tried to get SJ to eat them, too, by telling her they were Hulk pancakes, but she was having none of it.  I ate a few, too.  :) Ingredients 1 cup packed fresh spinach 1 cup buttermilk 1 large egg 1 tablespoon oil 1 cup white whole wheat flour 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Preparation 1. In a blender, combine the spinach, buttermilk, egg, and oil and blend until smooth.   2. In a separate bowl, whisk together the remaining ingredients.   3. Whisk the wet ingredients into the dry ingredients until just combined.   4. Heat a large pan or griddle over medium heat and grease with butter or oil.   5. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.   6. Flip the pancakes and cook for one minute longer ...

From: Alton Brown I totally flubbed something when I made this, but it was still good.  I doubled the recipe, but as I was making it I added 4 qts of stock instead of 2.  I didn't realize my mistake until the very end when I went to add the dairy and thought it already looked pretty thin, so I went back to the recipe and realized my mistake.  So..... I still added the correct amount of cream, and I just left out the buttermilk completely.  My soup may have been missing a bit of the tang the buttermilk would have provided, but it was still tasty and I went back for seconds.  Also, I used chicken stock instead of veggie because that's what I had on hand. 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium 3 tablespoons unsalted butter Heavy pinch kosher salt, plus additional for seasoning 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small 1 quart vegetable broth ( I used chicken stock) 1 cup heav...

Smitten Kitchen gets it right again. This is yum, particularly with that baked spinach that I've made three times in like two weeks. 2 cups buttermilk 5 garlic cloves, peeled and smashed 1 tablespoon table salt [there is much more explanation on her website about what kind of salt, etc.] 1 tablespoon granulated sugar 1 T paprika, plus extra for sprinkling Lots of freshly ground black pepper 2 1/2 to 3 pounds chicken parts [I used three boneless skinless breasts] Drizzle of olive oil Flaked or coarse sea salt, to finish To make the brine, whisk buttermilk with all ingredients up to the chicken in a bowl. Place chicken parts in a gallon-sized freezer bag [I used a lidded glass bowl] and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours. When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil. Remove chicken from buttermilk brine and arrange i...

And by biscuits I don't mean the kind that comes in a can. Not that my mom didn't do that growing up but they don't taste the same. Not bad, just different. And if your grandma is anything like mine, she's been making this "recipe" for like, 60 years and doesn't follow a recipe. She does it by feel. And that, my friends, is why it has taken so long for me to post this. I have watched her many times and taken notes and then gone home and tried it myself and...well, let's just say it took me a while to get it just right. Now that I have I happily share it with you. Admittedly, I did adapt the biscuit recipe slightly but otherwise, this is as close to replicating Grandma's recipe as I'm going to get. This is not a low-fat dish (duh) and I really only make it about 3 times a year. But it is so good that you'll be thinking about biscuits for the rest of the day. For the biscuits: 2 C self-rising flour (I happen to keep a sack in the fr...

Adapted from KAF Whole Grain Baking and Cooking Light . I made the full fat/sugar version from KAF for Michael's friends to eat during their "Man Summit" this weekend and decided to tweak it a bit for a less caloric version. 1 3/4 C (about 7 oz) whole wheat pastry flour 1/2 C packed dark brown sugar 1 t baking powder 1 t baking soda 1/2 t salt 1 1/4 C low-fat buttermilk 1/2 C peanut butter of your choice (I used chunky-style natural pb) 2 large eggs 2 T butter, melted 1 t vanilla extract Cooking spray 1/4 cup strawberry all-fruit (or jam of your choice) Preheat oven to 400 and place muffin liners in a muffin tin. Super helpful hint from KAF: spray the muffin liners with cooking spray and your muffins/cupcakes will not stick to the liner. Set aside. In a large bowl, combine all dry ingredients including sugar and whisk to combine. In a separate bowl, combine wet ingredients except jam and mix well. Pour wet into dry and fold gently until just combined. Just make s...

Adapted from Kellog's website of all places. I never even thought to go to a cereal website and it turns out they have a ton of stuff on there. Anyway, you an use whatever cereal you like but I used bran flakes. And not K's bran flakes but ones from Whole Foods. Doesn't matter; use what you like here. 1 C AP flour 2 T sugar 1 T baking powder 3/4 tsp salt 1 egg 2 C low-fat buttermilk plus extra on hand for later 2 T canola oil 1 C cereal of your choice (bran flakes really are good here) 1/2 C rolled oats The night before, pour 2 C butter milk, cereal and oats into a bowl and stir well. Cover and refrigerate overnight. The next morning, whisk egg and oil together and mix with the cereal mixture. Add about 1/4 to 1/2 C buttermilk. Mixture will be thick. In a separate bowl, combine remaining ingredients and stir well. Add to cereal mixture and stir just to combine. Allow to rest for 10 minutes before cooking. Cook pancakes on a hot greased griddle until golden brow...

From: Closet Cooking Ok, I have some comments/suggestions for this recipe. I will definitely make this recipe again, which is why I am posting it here, but I would make some adjustments to improve the flavor. The texture was great - very moist and fluffy, but the flavor was a little bland. I think you could adjust this by increasing the salt a bit, maybe adding some black pepper or jalapeno, try honey instead of sugar, maybe stirring some cheddar cheese into the batter or sprinkling on top, try using full-fat ingredients instead of the FF cottage cheese I used, etc, etc. I used canola oil in the batter, but perhaps melted butter would help improve the flavor instead of the neutral taste of the canola. Overall, not a bad recipe, but you'll want to tweak the flavor a bit. I have included the recipe below as it was written, without the tweaks, because this is the way I tried it and this way you can make the adaptations you want. Ingredients: 1 cup cornmeal 1 cup flour 2 teaspoons ...

from Always in the Kitchen 1 1/4 cups rolled oats 1/4 cup wheat bran 3/4 cup stoneground whole wheat flour 2 teaspoons baking powder 3/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon powdered ginger 1/2 teaspoon kosher salt 3/4 cup finely grated carrot 1 1/4 cups low fat buttermilk 1 tablespoon finely grated fresh ginger root 1 egg, beaten 1/4 cup (scant) honey 2 tablespoons canola oil Soak the oatmeal and the bran in one cup of the buttermilk. Let stand for 1/2 hour to let the oatmeal soften. The mixture will get very thick and a bit stiff. Preheat oven to 375 F. Lightly spritz a muffin pan with canola oil. Add the grated carrot and grated ginger to the oats. Beat the egg, honey and canola oil separately, then add to the oat mixture. Stir well. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon and ground ginger. If you want to add raisins or dried cranberries, go ahead and add a handful of them now. Add the remaining 1/4 cup of buttermilk to th...

Adapted from epicurious.com . So fresh tasting and delicious. As with any fro-yo or ice cream recipe, this is best made the day before you want to serve it. Also, depending on what kind of ice cream maker you have, make your preparations now. I have a Kitchen Aid ice cream maker attachment that requires freezing for a minimum of 24 hours prior to use. 3/4 cup water 3/4 cup sugar 1/4 cup light corn syrup 2-3 strips of lemon peel (be sure to just get peel and not pith) 1 cup plain nonfat yogurt (use Greek here) 1 cup low-fat buttermilk (I only had a half cup so I added a half cup of skim) 1/4 cup fresh lemon juice 1 teaspoon finely grated lemon peel Bring water, sugar, light corn syrup, and lemon peel strips to a boil in a medium saucepan, stirring until sugar dissolves. Boil 2 minutes. Remove strips of peel and pour into a medium bowl and chill until cool. Whisk in yogurt, buttermilk, lemon juice, and lemon grated peel. Allow to chill overnight. Process in ice cream maker accordin...

Since both of these recipes were adapted from their original sources by Annie and Deb, respectively, and I didn't do my own adaptations, I'll just post the links. Brazilian Shrimp Soup Ina's Lemon Cake Okay, I lied. I made a tiny adaptation to the soup. I had some leftover Thai jasmine rice in my freezer and I added that at the end of cooking instead of in the middle since, well, it was already cooked. Also, I thought it would go well with the tropical tone set by the coconut milk. Additionally, I used raw, shells-on shrimp and poached them in the soup until pink and then fished them out. I like the extra shrimpy flavor you get by using the shells. So, I let them cool, shelled them, cut them up into bite-sized pieces and then threw them back in to warm up. This soup was very good. I used lite coconut milk by Thai Kitchen, btw. Makes about 6 servings. I served with a mixed greens salad and whole wheat sourdough bread. As for the cake, I made it as Deb presented it. ...

Barely adapted from Cooking in Season (thanks, Alissa!) These were a nice alternative to regular pancakes and it's a good way to use up milk that's languishing in the fridge. And it's low-fat to boot. 2 C rolled (old fashioned) oats 2 C buttermilk or plain yogurt (I used skim milk and added a glug or two of vinegar to sour it) 2 eggs lightly beaten 2 T canola oil 1/2 C flour (I used whole wheat pastry flour and AP flour) 2 T sugar 1 t baking powder 1 t baking soda 1/2 t cinnamon (I used a smidge more than that) 1/4 t salt The night before, mix together the milk and oats and put in the fridge. While you're at it, mix together the dry ingredients. In the morning, preheat your griddle and whisk together the eggs and oil and add to the oat mixture. Stir in the dry ingredients and make your pancakes. I served mine with chunky apple butter but served with butter and syrup would be tasty as well. Serves 3-4.

In the oven now, smelling amazing. From Coconut & Lime . 1 cup whole wheat flour 2 cups flour (I did more like half and half with the flour and added 2T ground flaxseed, which had better not make it gross or I will be annoyed with all this healthy living crap; Kelly, I'm looking at you.) 1 1/2 cups buttermilk 3/4 cup cubed apple (she recommends Cripps? I've never heard of them and used some old sad apple from the fridge) 3 tablespoons light brown sugar 2 tablespoons olive oil 1 tablespoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon (I added more) 1/2 teaspoon ground ginger 1/2 teaspoon allspice (I substituted cloves and more cinnamon) 1 egg Preheat oven to 350. Grease and flour one standard loaf pan. In a large bowl, whisk together the flours, brown sugar, salt, allspice, cinnamon, ginger and baking soda. Then mix in the egg, buttermilk, and oil. Stir until a thick batter forms. Fold in the apple. Pour into the prepared pan and bake about 30 minutes or until a tooth...