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Buttermilk-Battered Calamari
Appetizer Italian

Buttermilk-Battered Calamari

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
  2. 2 Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour.
  3. 3 Place the coated pieces in the hot oil, and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain, and continue with the rest of the squid. Serve hot.

By Senushi

Deep-Fried Onion Rings
Appetizer

Deep-Fried Onion Rings

4.5

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.
  2. 2 Whisk flour, buttermilk, egg, baking soda, and salt together in a bowl until smooth.
  3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  4. 4 Dip onion rings in batter, working in batches; fry battered onion rings in the hot oil until browned, about 5 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.

By Elle

Baked Buffalo Chicken Strips
Appetizer American

Baked Buffalo Chicken Strips

4.2

Prep
30 min
Cook
25 min
Total
115 min

Instructions

  1. 1 Whisk together the buttermilk and 1/2 cup hot pepper sauce in a bowl, and pour into a resealable plastic bag. Add the chicken breast strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
  2. 2 Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet; set aside. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
  3. 3 Place the panko bread crumbs and egg substitute in separate dishes. Gently press the chicken into the bread crumbs to coat and shake off the excess. Dip into the beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange the breaded chicken on the prepared baking sheet. Spray chicken strips lightly with cooking spray.
  4. 4 Bake in the preheated oven for 10 minutes, then gently flip the chicken strips and spray with cooking spray again. Continue baking the chicken until golden brown and no longer pink in the center, about 10 minutes more. Add a dash more of the hot pepper sauce, a return to oven. Bake until the sauce dries, about 5 minutes.

By Kattygirl

Salmon Dill Biscuits
Appetizer

Salmon Dill Biscuits

3.7

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F. Line a muffin pan with twelve Reynolds® Foil Baking Cups; set aside. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.
  2. 2 Whisk together buttermilk, eggs, butter, and dill in a 2-cup measure. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy). Chop 2 ounces of the smoked salmon. Gently fold in salmon.
  3. 3 Spoon batter into prepared muffin cups, filling each three-fourths full.
  4. 4 Bake for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes.
  5. 5 Split the muffins and spread split sides with cream cheese. Sandwich some of the remaining 2 ounces smoked salmon in between muffin halves. Garnish with additional fresh dill.

By Reynolds KitchensR

Vidalia Onion Straws (Onion Strings)
Appetizer American

Vidalia Onion Straws (Onion Strings)

4.9

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Pour buttermilk into a bowl. Place onion slices into buttermilk, cover the bowl with plastic wrap, and refrigerate for 1 hour.
  2. 2 Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
  3. 3 Whisk flour, cornmeal, salt, black pepper, cayenne pepper, and paprika together in a bowl. Working in batches, remove onions from buttermilk, letting any excess liquid drip off, place onions in flour mixture and toss to coat. Shake any excess flour mixture off onions.
  4. 4 Cook onion rings in the preheated oil until golden brown, 3 to 4 minutes. Transfer rings with a slotted spoon to a paper towel-lined plate to drain.

By lcasad

Fried Pickles
Appetizer American

Fried Pickles

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Line a plate with parchment paper or wax paper; set aside. Combine buttermilk, salt, and black pepper in a shallow dish. Add pickles; set aside.
  2. 2 Place cornmeal, flour, seafood seasoning, and ¼ teaspoon Cajun seasoning in a large, resealable plastic bag; shake to combine. Add pickles, a few at a time, and shake gently to evenly coat with cornmeal mixture. Remove pickles; place on the prepared plate.
  3. 3 Heat oil in a deep fryer or heavy deep skillet to 365 degrees F (180 degrees C).
  4. 4 Lower pickles carefully into the hot oil in batches. Fry until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels. Repeat with remaining pickles.
  5. 5 Combine buttermilk ranch dressing and remaining ½ teaspoon Cajun seasoning in a small bowl. Serve as a dipping sauce for warm fried pickles.

By Mama Smith

Air Fryer Spicy Onion Rings
Appetizer American

Air Fryer Spicy Onion Rings

4.0

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Whisk together buttermilk, egg, flour, chile and lime seasoning, and adobo seasoning for the batter in a shallow bowl. Cover and refrigerate for 30 minutes.
  2. 2 Combine panko, adobo seasoning, and chile and lime seasoning in a shallow dish; mix well. Remove batter from the fridge. Dip onion rings first into the batter, then into bread crumb mixture, turning to coat, and gently shake off excess crumbs. Lightly spritz the onion rings with cooking spray on both sides.
  3. 3 Preheat the air fryer to 340 degrees F (170 degrees C). Line the air fryer basket with a parchment liner or lightly spray with oil.
  4. 4 Place the breaded onion rings into the fryer basket in an even layer, leaving about 1/2-inch space between the slices.
  5. 5 Cook until crisp and lightly browned, flipping halfway through, 10 to 12 minutes. You may have to cook in batches, and cooking time may vary depending on the size and brand of your air fryer.
  6. 6 Remove from the air fryer, transfer to a baking sheet, sprinkle with kosher salt, and place in a 250 degrees F (120 degrees C) oven to keep warm.

By lutzflcat

Buttermilk Hush Puppies
Appetizer American

Buttermilk Hush Puppies

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat 1 quart vegetable oil in a deep fryer or large saucepan to 365 degrees F (185 degrees C).
  2. 2 Preheat the oven to 200 degrees F (95 degrees C).
  3. 3 Whisk buttermilk, eggs, and 1/4 cup vegetable oil together in a bowl.
  4. 4 Whisk cornmeal, flour, sugar, baking soda, and salt together in a separate bowl; fold in buttermilk mixture, green onions, and minced onion until just combined.
  5. 5 Carefully drop batter by tablespoon-sized balls into the hot oil in batches of 6 to 8 balls. Fry until golden brown, flipping to cook evenly, 6 to 10 minutes. Transfer hush puppies with a slotted spoon onto brown paper bags to drain. Repeat with any remaining batter.
  6. 6 Transfer hush puppies to a baking sheet; keep warm in the preheated oven until ready to serve.

By Mama Smith

Fried Green Tomatoes with Shrimp Remoulade
Appetizer

Fried Green Tomatoes with Shrimp Remoulade

4.2

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 In a medium bowl, stir together mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onion. Season with paprika, pepper, cayenne pepper and parsley. Gently stir in the shrimp until evenly distributed. Cover and refrigerate until needed.
  2. 2 In a shallow bowl, whisk together the buttermilk and egg with a fork. Spread the cornmeal out on a plate. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add more if needed to maintain an even coating of oil in the bottom of the skillet.
  3. 3 Dip the tomato slices in the buttermilk and egg, then dip into the cornmeal to coat thoroughly. Fry slices in the hot oil until golden brown on each side, about 5 minutes per side. Transfer to a paper towel-lined plate and continue breading and frying the remaining tomato slices.
  4. 4 To serve, arrange salad greens on six plates. Top each one with two slices of fried green tomato, then spoon some of the shrimp remoulade over the tomatoes and sprinkle with the remaining green onion to garnish.

By Liz Horn Pršic

Super Crunch Oven Cooked Honey Dipped Wings
Appetizer American

Super Crunch Oven Cooked Honey Dipped Wings

4.4

Prep
20 min
Cook
40 min
Total
780 min

Instructions

  1. 1 Whisk buttermilk, hot pepper sauce, 1 teaspoon salt, 1 teaspoon black pepper, onion powder, and garlic powder together in a bowl; pour into a resealable plastic bag. Add chicken wings, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 12 to 24 hours.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Coat 2 baking sheets with cooking spray.
  3. 3 Combine crushed cornflakes, flour, and cornmeal in a bowl; season with salt and black pepper. Remove chicken wings from marinade and shake off excess. Discard remaining marinade.
  4. 4 Press wings into cornflake mixture to coat. Place onto the prepared baking sheets. Coat tops of wings with cooking spray.
  5. 5 Bake in the preheated oven until chicken is no longer pink and meat easily pulls from the bone, 30 to 40 minutes.
  6. 6 While wings are cooking, combine honey and pepper flakes in a small saucepan over medium heat until honey thins; keep warm until wings are ready.
  7. 7 Place wings in a large mixing bowl; drizzle with honey sauce. Toss until evenly coated.

By Boomdog02

Corn and Zucchini Pancakes
Appetizer American

Corn and Zucchini Pancakes

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C).
  2. 2 Whisk buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper together in a medium bowl until smooth. Stir in corn, zucchini, onion, basil, and garlic.
  3. 3 Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter into the pan to make a 3-inch fritter. Repeat to make 3 more fritters in the skillet. Cook until edges are firm and bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.
  4. 4 Transfer cooked pancakes to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes; serve warm.

By Anne Talbot-Kleeman

Mini Bacon-Jalapeno-Onion Corn Muffins
Appetizer American

Mini Bacon-Jalapeno-Onion Corn Muffins

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
  2. 2 Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
  3. 3 Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
  4. 4 Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
  5. 5 Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.

By lutzflcat

Deep Fried Dill Pickles
Appetizer American

Deep Fried Dill Pickles

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
  3. 3 In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
  4. 4 Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C). Dip drained pickles into milk mixture and then dredge them in the flour mixture.
  5. 5 Deep fry until golden brown.
  6. 6 Drain on paper towels. Salt and pepper to taste

By MARBALET

Best Hot Crab Dip
Appetizer American

Best Hot Crab Dip

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x8-inch square baking pan.
  2. 2 In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper, and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning.
  3. 3 Bake in preheated oven until top is crusty, about 15 to 20 minutes.
  4. 4 Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.

By JOELLEFLYNN

Country Fried Ribs with Zesty Buttermilk Ranch Dressing
Appetizer American

Country Fried Ribs with Zesty Buttermilk Ranch Dressing

4.6

Prep
Cook
180 min
Total
240 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Place a wire rack over a shallow baking pan and pour 1 cup water into the pan.
  2. 2 Season ribs with salt and pepper. Place ribs onto the prepared rack, meaty side up.
  3. 3 Roast in the preheated oven until you can gently tear the meat between the bones or an instant-read thermometer inserted into the meat reads 180 degrees F (83 degrees C), 2 1/2 to 3 hours. Remove from the oven and set aside to cool completely.
  4. 4 When ribs are cooled, cut into individual ribs.
  5. 5 Place flour in a shallow bowl. Place beaten eggs in a small bowl. Pulse crackers in a food processor until finely crushed; you should get about 2 cups crumbs. Mix together crumbs, 1 tablespoon coarse black pepper, granulated garlic, and 1 teaspoon kosher salt in a second shallow bowl.
  6. 6 Dredge ribs in flour, dip in eggs, then press in crumb mixture to coat. Set aside.
  7. 7 Heat oil in a deep 9-inch skillet to 350 degrees F (175 degrees C). Place ribs meat-side down into hot oil; ribs should be about 3/4 covered with oil. Working in batches, fry ribs in hot oil until crispy and golden brown, 1 1/2 to 2 minutes. Drain ribs on a paper towel-lined plate.
  8. 8 While ribs are still hot, sprinkle with Cajun seasoning.
  9. 9 Make dressing: Whisk together mayonnaise, buttermilk, chives, cheese, Cajun seasoning, vinegar, and garlic in a bowl until well combined.
  10. 10 Serve ribs with dressing.

By RITZ Crackers

"Let Game Day Begin" Snack Board
Appetizer American

"Let Game Day Begin" Snack Board

Prep
45 min
Cook
60 min
Total
1555 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
  2. 2 Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set beets aside to cool slightly.
  3. 3 Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer roasted golden beet hummus to a covered serving bowl and refrigerate until needed.
  4. 4 Decrease oven temperature to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
  5. 5 Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
  6. 6 Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
  7. 7 Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Transfer from muffin tins to a cooling rack.
  8. 8 Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth.
  9. 9 Fill salami slices with herbed cheese spread, roll, and secure each with a toothpick. Return rolls to the refrigerator until needed.
  10. 10 Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes.
  11. 11 Assemble the snack board by running a row of warm corn muffins diagonally across a large serving platter or cutting board. Pour saucy sriracha franks into a serving bowl and place at the top left of the board. Place mixed olives in a bowl and in the lower left corner of the board. Place pickled eggs and hot peppers next to the olives at the bottom of the board. Place the golden beet hummus to the right of the corn muffins, and place naan bread around the bowl. Fill in empty spots on the board with the salami rolls.

By lutzflcat

Sicilian Homemade Ricotta Cheese
Pantry Italian

Sicilian Homemade Ricotta Cheese

4.8

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
  2. 2 Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
  3. 3 Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.
  4. 4 Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.

By Orcashottie

Chef John's Buttermilk Panna Cotta
Dinner Italian

Chef John's Buttermilk Panna Cotta

4.8

Prep
10 min
Cook
Total
310 min

Instructions

  1. 1 Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery.
  2. 2 Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended.
  3. 3 Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.

By John Mitzewich

Award-Winning Italian Cream Cake
Dessert Italian

Award-Winning Italian Cream Cake

4.8

Prep
30 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
  2. 2 Beat 2 cups white sugar, 1 cup butter, and egg yolks together in a bowl with an electric mixer. Beat in flour, alternating with buttermilk, beating briefly after each addition. Beat in baking soda, then beat in 1 cup walnuts and coconut.
  3. 3 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form; fold into batter. Divide batter evenly among the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool cakes in pans, 5 to 10 minutes, before turning out onto wire racks to cool completely, 25 to 30 minutes.
  5. 5 Meanwhile, beat confectioners' sugar, cream cheese, remaining 1/2 cup butter, and vanilla extract together in a bowl with an electric mixer until smooth and creamy.
  6. 6 Spread frosting onto cooled cake layers. Stack layers; frost sides if desired. Place remaining 1/4 cup walnuts on top cake.

By Chantal

Italian Bread I
Snack Italian

Italian Bread I

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 loaf pan.
  2. 2 Whisk together the oil, egg, and buttermilk in a small bowl.
  3. 3 In a large bowl, whisk together flour, sugar, baking powder, soda, salt, and dried herbs. Stir in cheese and onions. Pour buttermilk mixture into the flour mixture, and stir to combine. Add garlic and tomatoes until evenly distributed. Spread batter into prepared pan. Smooth top, and tap pan on counter to remove bubbles.
  4. 4 Bake for 60 to 65 minutes, until golden. Cool loaf on wire rack.

By Shelley Ross

Italian Creme Layer Cake
Dessert Italian

Italian Creme Layer Cake

4.6

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
  2. 2 In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
  3. 3 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
  4. 4 Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  5. 5 To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

By Barbara

Italian Four-Layer Coconut Cream Cake
Dessert Italian

Italian Four-Layer Coconut Cream Cake

4.5

Prep
35 min
Cook
30 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four 9-inch round cake pans.
  2. 2 Combine sugar, butter, shortening, and egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sifted flour, coconut, buttermilk, walnuts, baking soda, and vanilla extract.
  3. 3 Beat egg whites in a glass, metal, or ceramic bowl just until stiff peaks form. Fold into the cake batter. Divide batter among the prepared cake pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  5. 5 While the cakes are cooling, combine cream cheese, butter, and vanilla extract for the icing in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in powdered sugar until combined.
  6. 6 Spread icing on the top of each cake and sprinkle with coconut. Stack cakes to make four layers, inserting toothpicks or wooden skewers vertically to keep the cake together. Spread remaining icing on the top and sides and sprinkle with more coconut.

By FAYLO

Incredibly Delicious Italian Cream Cake
Dessert Italian

Incredibly Delicious Italian Cream Cake

4.6

Prep
30 min
Cook
30 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
  2. 2 To make the cake: Combine buttermilk and baking soda together in a small bowl; set aside.
  3. 3 Beat butter, shortening, and sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs, buttermilk mixture, vanilla, coconut, baking powder, and flour; stir until just combined. Pour batter into the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool in the pans for 5 minutes; transfer to a wire rack and let cool completely, 20 to 25 minutes.
  5. 5 To make the frosting (while cakes are cooling): Beat cream cheese, butter, vanilla, and confectioners' sugar in a medium bowl with an electric mixer until light and fluffy. Beat in cream, a little at a time, to attain the desired consistency. Stir in walnuts and coconut. Spread frosting between the cake layers and on the top and sides of cooled cake.

By Rory

Best Italian Cream Cake
Dessert Italian

Best Italian Cream Cake

4.7

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
  2. 2 Beat egg whites until they form stiff peaks.
  3. 3 In a large bowl, cream 1/2 cup butter and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
  4. 4 Bake cakes in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 25 to 30 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely, about 1 hour.
  5. 5 Combine cream cheese, 1/2 cup butter, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

By cyndi

Italian Wedding Cake
Dessert Italian

Italian Wedding Cake

4.7

Prep
60 min
Cook
35 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
  2. 2 In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
  3. 3 Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
  4. 4 To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

By BOSQUE

Chocolate Italian Cream Cake
Dessert Italian

Chocolate Italian Cream Cake

4.6

Prep
45 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans.
  2. 2 Make the cake: Cream butter, shortening, and sugar together. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla.
  3. 3 Sift flour, baking soda, and cocoa together. Add flour mixture to butter mixture in batches, alternating with buttermilk, beginning and ending with dry ingredients. Stir in coconut and pecans.
  4. 4 Beat egg whites in a separate bowl until stiff peaks form; fold into the batter. Pour batter into the prepared cake pans.
  5. 5 Bake in the preheated oven for 25 to 30 minutes. Remove from the oven and let cool completely, about 30 mintutes.
  6. 6 While the cakes are cooling, make the frosting: Sift confectioner's sugar and cocoa together.
  7. 7 Beat cream cheese and butter until creamy. Mix in confectioners' sugar mixture, a little at a time, until well-combined. Mix in pecans and vanilla.
  8. 8 Remove cooled cakes from the pans. Frost the top of each layer, then stack and frost the sides.

By MARBALET

Italian Christmas Cream Cake
Dessert Italian

Italian Christmas Cream Cake

4.0

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line with parchment paper.
  2. 2 Spread coconut flakes thinly over a microwave-safe plate. Microwave on high until lightly browned, stirring every 30 seconds, 2 to 3 minutes total.
  3. 3 Place coconut in a blender and grind into a fine powder.
  4. 4 Combine coconut powder, buttermilk, and vanilla extract in a bowl. Combine cake flour, baking powder, salt, and baking soda in a separate bowl.
  5. 5 Beat sugar, butter, and shortening until fluffy.
  6. 6 Add eggs, one at a time.
  7. 7 Add flour mixture alternately with coconut-buttermilk mixture, mixing between additions. Mix in pecans.
  8. 8 Divide batter between the pans.
  9. 9 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 28 to 32 minutes. Cool cakes in pans for 10 minutes.
  10. 10 Remove cakes from pans and cool on wire racks, at least 20 minutes.
  11. 11 Meanwhile, beat powdered sugar and butter until fluffy. Mix in cream of coconut, vanilla extract, and salt. Add cream cheese; beat until well combined.
  12. 12 Place 1 cooled cake on a serving platter and spread frosting all over.
  13. 13 Place the other cake on top; coat with remaining frosting.
  14. 14 Press remaining pecans around and on top of the cake to garnish.

By Yoly

Easy-Made German Quark
Pantry European

Easy-Made German Quark

4.7

Prep
10 min
Cook
135 min
Total
190 min

Instructions

  1. 1 Preheat oven to 200 degrees F (95 degrees C). Line a colander with cheese cloth and place over a large pot in the sink.
  2. 2 Gently mix buttermilk and cream together in a 2-quart ceramic casserole dish.
  3. 3 Cook in the preheated oven for 2 hours and 15 minutes.
  4. 4 Pour buttermilk mixture into the prepared colander; drain for 45 to 60 minutes. Transfer drained cheese to a bowl and beat with an electric hand mixer until smooth and creamy. Store in the refrigerator.

By FrankW

Creme Fraiche
Dessert French

Creme Fraiche

4.4

Prep
Cook
Total

Instructions

  1. 1 Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
  2. 2 Cover and refrigerate for at least 24 hours before serving.

By Donna

Quark (Homemade Cheese)
Pantry European

Quark (Homemade Cheese)

4.4

Prep
5 min
Cook
15 min
Total
980 min

Instructions

  1. 1 Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
  2. 2 Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.

By Darin R Molnar