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Easy Red Velvet Cake
Dessert American

Easy Red Velvet Cake

4.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.
  3. 3 Pour into cake pan(s) and bake according to package directions.

By Andrea

Creamy Cookie Salad
Dessert American

Creamy Cookie Salad

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Break 2/3 of the fudge stripe cookies into quarters.
  2. 2 Beat buttermilk and pudding mix together in a large bowl until slightly thickened. Stir quartered cookies into pudding. Fold bananas, whipped topping, and oranges into pudding mixture. Top with remaining whole cookies.

By JBrent Petrie

Strawberry Cake I
Dessert American

Strawberry Cake I

4.4

Prep
Cook
Total

Instructions

  1. 1 Thaw and drain the frozen strawberries.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease on 9x13 inch cake pan.
  3. 3 Combine the white cake mix, strawberry gelatin, oil, eggs, flour, thawed strawberries, and buttermilk and mix until just combined. Pour batter into prepared pan.
  4. 4 Bake at 350 degrees F (175 degrees C) for about 25 to 35 minutes or until a toothpick inserted in the center comes out clean.

By Mary Jo

Buttermilk Chess Pie
Dessert American

Buttermilk Chess Pie

4.6

Prep
30 min
Cook
45 min
Total
135 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C.)
  2. 2 In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.
  3. 3 Bake in the preheated oven until filling is set, about 45 minutes.

By babyface

Buttermilk-Molasses Ice Cream
Dessert American

Buttermilk-Molasses Ice Cream

4.7

Prep
10 min
Cook
15 min
Total
525 min

Instructions

  1. 1 Whisk together eggs and molasses in a medium bowl until combined. Set aside.
  2. 2 Combine cream, buttermilk, brown sugar, vanilla, salt, and cinnamon in a medium saucepan over medium heat. Cook, stirring frequently, until sugar is dissolved and mixture begins to bubble around the edges, about 5 minutes.
  3. 3 Add 1/2 of the hot cream mixture very slowly into egg-molasses mixture, whisking constantly. Pour tempered egg mixture back into the saucepan with remaining hot cream mixture. Reduce heat to medium-low and continue to cook until custard is slightly thickened and coats the back of a spoon, about 8 minutes.
  4. 4 Strain custard through a fine-mesh sieve into a medium bowl. Cover with plastic wrap touching the top of custard to avoid forming a skin. Cool completely in the refrigerator, 4 hours to overnight.
  5. 5 Pour custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Kim

Best Buttermilk Pie
Dessert American

Best Buttermilk Pie

4.7

Prep
10 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Beat sugar and butter together in a large bowl until smooth. Mix in buttermilk, eggs, flour, and vanilla. Pour filling into pie shell. Sprinkle top with nutmeg.
  3. 3 Bake in the preheated oven until golden brown, about 1 hour.

By Linda

Lori's White Cake
Dessert American

Lori's White Cake

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
  2. 2 Cream sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
  3. 3 Sift flour, baking soda, and salt together in a medium bowl. Add to shortening mixture; beat until combined. Beat in buttermilk and vanilla. Pour batter into the prepared Bundt pan.
  4. 4 Bake in the preheated oven until the top is golden and a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack to cool completely.

By Tiffany R Coffman

The Best Panna Cotta You Will Ever Have
Dessert American

The Best Panna Cotta You Will Ever Have

4.3

Prep
35 min
Cook
25 min
Total
470 min

Instructions

  1. 1 Place sixteen 4-ounce ramekins on a rimmed baking sheet.
  2. 2 For the custard: Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife.
  3. 3 Fill a large saucepan halfway with water and bring to a simmer over medium heat.
  4. 4 Combine vanilla pods, scraped beans, heavy cream, and sugar in a large bowl that fits snugly over the pot without touching water. Whisk thoroughly to mix. Place bowl over simmering water. Whisk until sugar dissolves, about 5 minutes.
  5. 5 Remove the bowl from the heat and strain cream mixture through a fine-mesh strainer. Discard the water in the pot.
  6. 6 Sprinkle gelatin over 1/2 cup water in a small bowl and stir until granules separate. Pour gelatin into cream mixture and whisk to combine. Let sit until slightly cool, about 20 minutes.
  7. 7 Whisk buttermilk into cream mixture. Pour into ramekins. Cover with plastic wrap and chill until set, at least 6 hours and preferably overnight.
  8. 8 For the blueberry topping: Place blueberries in a large saucepan over medium heat. Cook until they start releasing their juices, about 5 minutes. Stir in orange juice and sugar. Bring to a simmer and cook until mixture is reduced by half, about 10 minutes. Remove from heat and let cool until thickened and syrupy, about 30 minutes.
  9. 9 Run a thin knife around the edges of each ramekin. Invert panna cotta onto serving plates. Serve topped with blueberry topping.

By TheDoorMatt

Mississippi Tea Cakes
Dessert American

Mississippi Tea Cakes

4.5

Prep
15 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a medium bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Combine flour, baking powder, and baking soda; beat into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto prepared cookie sheets.
  3. 3 Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

By prissycat

Amish Buttermilk Pie
Dessert American

Amish Buttermilk Pie

4.8

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine sugar and lemon zest in a bowl. Using your hands, rub zest into sugar to release the natural oils of the zest. Add flour and mix well.
  3. 3 Whip in buttermilk, lemon juice, eggs, butter, and lemon extract. Pour batter into pie crust.
  4. 4 Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until center is slightly jiggly in center, 50 to 65 minutes. Custard will continue to set as pie cools.

By Yoly

Poppy Seed Buttermilk Bundt Cake
Dessert American

Poppy Seed Buttermilk Bundt Cake

4.3

Prep
30 min
Cook
60 min
Total
115 min

Instructions

  1. 1 Combine buttermilk and poppy seeds in a small bowl. Soak for 10 to 30 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube or Bundt pan.
  3. 3 Separate egg yolks and whites into 2 separate bowls (use a glass, metal, or ceramic bowl for whites). Sift together flour, baking powder, baking soda, and salt in a third bowl.
  4. 4 Beat together sugar and butter in a large bowl with an electric mixer until creamy. Add egg yolks; mix until thoroughly combined. Beat in buttermilk-poppy seed mixture and vanilla until well combined. Add 1/2 of the flour mixture and beat thoroughly; repeat with remaining flour mixture.
  5. 5 Beat egg whites in a second large bowl on high speed until there is no clear liquid left, 3 to 5 minutes. Fold into batter until incorporated.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or wire rack to cool completely.

By canner

Heirloom Blueberry Cake
Dessert American

Heirloom Blueberry Cake

4.7

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Combine flour, sugar, blueberries, buttermilk, oil, eggs, baking powder, cinnamon, and salt in a large bowl, stirring after each addition. Pour batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 35 to 45 minutes.

By AuntieJ

Mari's Banana Cupcakes
Dessert American

Mari's Banana Cupcakes

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.
  2. 2 Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners' sugar.

By Mari

Buttermilk Pie
Dessert American

Buttermilk Pie

4.8

Prep
10 min
Cook
40 min
Total
110 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Beat eggs in a large bowl with an electric mixer until frothy.
  3. 3 Add sugar, butter, and flour; beat until smooth.
  4. 4 Stir in buttermilk, lemon juice, vanilla, and nutmeg.
  5. 5 Pour into pie shell.
  6. 6 Bake in the preheated oven until center is firm, 40 to 60 minutes.
  7. 7 Remove from the oven and cool for 1 hour before serving.

By Tracy Mulder

Moist Coconut Cake
Dessert American

Moist Coconut Cake

4.7

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan (see Cook's Note).
  2. 2 Mix flour, baking powder, and salt together in a large bowl; set aside.
  3. 3 Beat butter and sugar together in a separate large bowl with an electric mixer until noticeably lighter in color and fluffy. Add eggs, one at a time, allowing each egg to blend into the beaten butter mixture before adding the next. Mix in coconut extract.
  4. 4 Pour in flour mixture alternately with buttermilk, mixing until just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour cake batter into prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour.
  6. 6 If desired, frost cooled cake with your favorite buttercream frosting and sprinkle with flaked coconut.

By dannis

Cinnamon Honeybun Cake
Dessert American

Cinnamon Honeybun Cake

4.2

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan.
  2. 2 Whisk cake mix, buttermilk, eggs, vegetable oil, and baking soda together in a bowl until thoroughly combined. Pour into the prepared pan.
  3. 3 Stir brown sugar and cinnamon together in another bowl; spoon onto cake batter in several places. Use the spoon to gently swirl cinnamon-sugar mixture into cake batter; do not overmix as you want to have streaks and ribbons showing.
  4. 4 Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from the oven and punch holes all over the cake with a table knife.
  5. 5 Whisk confectioners' sugar, milk, and vanilla together in a bowl to form a smooth, runny icing. Pour icing all over warm cake, allowing it to soak into the holes. Let cool before serving, about 30 minutes.

By LKWEHRUNG922

Six-Week Bran Muffins
Dessert American

Six-Week Bran Muffins

4.6

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 In a large bowl, add boiling water to first 6 cups of bran cereal, cool.
  2. 2 Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in 12 cups of bran cereal. Stir only until moistened.
  3. 3 Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.

By Dee

Buttermilk Pound Cake
Dessert American

Buttermilk Pound Cake

4.6

Prep
15 min
Cook
90 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9- or 10-inch tube pan.
  2. 2 Mix together flour, salt, and baking soda in a medium bowl. Set aside.
  3. 3 Beat together sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs one at time, beating well after each addition. Stir in lemon and vanilla extracts. Add flour mixture in batches, alternating with buttermilk, beating batter briefly after each addition. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until cake begins to pull away from the sides of the pan, about 90 minutes; do not open the oven door until after 1 hour. Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

By Cathy

Old-Fashioned Brown Sugar Cake
Dessert American

Old-Fashioned Brown Sugar Cake

5.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
  2. 2 Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time, mixing well after each addition.
  3. 3 Whisk flour, baking soda, and salt together in a separate bowl. Stir vanilla and almond extract into buttermilk. Add flour and buttermilk mixtures alternately to creamed butter mixture, beating well between additions. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

By kinapela

Harriet Davis's Indiana Persimmon Pudding
Dessert American

Harriet Davis's Indiana Persimmon Pudding

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Combine buttermilk and baking soda in a medium bowl.
  3. 3 Combine flour, baking powder, cinnamon, and salt in a separate bowl.
  4. 4 Mix together persimmon pulp and sugar in a large bowl until well combined. Mix in beaten eggs. Add buttermilk mixture alternately with flour mixture, stirring until combined. Stir in heavy cream and melted butter until incorporated. Pour batter into a 9x13-inch baking dish.
  5. 5 Bake in the preheated oven until edges pull away from the sides of the dish and cracks begin to appear in the center, 25 to 30 minutes. Chill in the refrigerator until serving.

By Amy

Never-Fail Buttermilk-Chocolate Cake
Dessert American

Never-Fail Buttermilk-Chocolate Cake

4.2

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10x15-inch baking pan.
  2. 2 Combine flour, sugar, oil, buttermilk, cocoa, eggs, baking soda, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Add boiling water and mix well. Pour into the prepared baking pan.
  3. 3 Bake in the preheated oven for 15 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted into the center comes out clean, 20 to 25 more minutes.

By Karen B

Grandma Ruby's Buttermilk Pound Cake
Dessert American

Grandma Ruby's Buttermilk Pound Cake

4.3

Prep
15 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt).
  2. 2 Sift flour, salt, and baking soda together into a bowl; repeat sifting twice more.
  3. 3 Beat sugar and shortening together in a bowl until smooth and creamy. Add flour mixture, eggs, buttermilk, lemon extract, vanilla extract, and butter extract; beat until just combined. Pour batter into the prepared tube pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 75 minutes. Cool in the pan on a wire rack for 15 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack to cool completely.

By James Buddy Clower

Sweet Potato Pie VII
Dessert American

Sweet Potato Pie VII

4.8

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix together mashed sweet potatoes, butter or margarine, and eggs. In a separate bowl, mix together sugar, flour, and salt. Mix in spices if desired. Add to sweet potato mixture and stir well.
  3. 3 Mix together buttermilk and baking soda. Add to sweet potato mixture and stir well. Mix in vanilla extract. Pour filling into pastry shell.
  4. 4 Bake in preheated oven for 70 minutes, until set in center.

By kimberly woods

Rhubarb Buttermilk Pudding
Dessert American

Rhubarb Buttermilk Pudding

4.1

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Whisk ½ cup sugar, flour, baking powder, baking soda, and salt together in a medium bowl. Cut in 4 tablespoons butter with a fork; stir in buttermilk until blended. Spread into bottom of the prepared baking dish.
  3. 3 Layer rhubarb over buttermilk batter; sprinkle remaining 1 cup sugar over top and dot with remaining 2 tablespoons butter. Sprinkle with nutmeg; pour boiling water over top.
  4. 4 Bake in the preheated oven until batter is cooked through and rhubarb is tender, 45 minutes. Serve warm or cold.

By NOLA7

A-Number-1 Banana Cake
Dessert American

A-Number-1 Banana Cake

4.7

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round pans.
  2. 2 Whisk together flour, baking soda, and salt in a small bowl; set aside.
  3. 3 Cream white sugar, brown sugar, and butter in a large bowl until light and fluffy. Beat in eggs, one at a time. Mix in mashed bananas. Add flour mixture alternately with buttermilk, mixing well after each addition. Stir in chopped walnuts. Pour batter into the prepared pans.
  4. 4 Bake in the preheated oven until cake springs back when gently pressed, about 30 minutes.
  5. 5 Remove cake layers from the oven and place them on a damp tea towel to cool.

By Kevin Ryan

Hawaiian Roll Bread Pudding
Dessert American

Hawaiian Roll Bread Pudding

4.7

Prep
15 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.
  2. 2 Mix milk, sugar, buttermilk, melted butter, eggs, vanilla, cinnamon, and salt together in a large mixing bowl until well combined.
  3. 3 Tear each roll into six pieces and place into the mixing bowl. Add raisins and mix gently until bread is just moistened. Pinch bits of cream cheese over bread mixture and fold in. Pour into the prepared baking dish.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for at least 30 minutes before serving.

By MA McBridges

Best of the Best Blueberry Muffins
Dessert American

Best of the Best Blueberry Muffins

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Position rack in the middle of the oven. Preheat the oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with nonstick spray, and line with paper liners.
  2. 2 Cream together 1 1/4 cups sugar, butter, and salt in a large bowl until light and fluffy. Beat in eggs one at a time.
  3. 3 Mix together 1 3/4 cups flour and baking powder. Beat in the flour mixture alternately with the buttermilk into egg mixture, mixing just until incorporated.
  4. 4 Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
  5. 5 Bake in the preheated oven until golden brown and tops spring back when lightly tapped, about 30 minutes.

By AUNTLYNNIE