Type what you have

Ingredients

• ✓ buttermilk
• egg white
• all-purpose flour
• butter
• sugar
• baking powder
• baking soda
• salt
• vegetable oil

Instructions

1. 1 Beat egg whites in a clean glass or metal bowl with an electric mixer on high speed until stiff peaks form. Set aside.
2. 2 Beat egg yolks, buttermilk, flour, melted butter, sugar, baking powder, baking soda, and salt together in a large bowl until well combined. Gently fold in egg whites.
3. 3 Heat an aebleskiver pan over medium heat. Add about 1 tablespoon vegetable oil to the bottom of each cup.
4. 4 Pour about 2 tablespoons batter into each prepared cup. When bubbles appear around edges, quickly flip (Danish cooks use a long knitting needle, but a fork will work). Continue turning the ball to keep it from burning until cooked through.

By Lisa G

Ingredients

• ✓ buttermilk
• all-purpose flour
• white sugar
• baking soda
• butter
• currant
• egg
• salt
• caraway seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Combine flour, sugar, baking soda, salt, and caraway in a mixing bowl. With a pastry blender, cut in butter until mixture resembles coarse meal. Stir in currants.
3. 3 Mix in beaten egg. Pour in buttermilk and mix with a fork to make a soft dough (may need a little more buttermilk).
4. 4 On a floured surface, shape dough into a ball and knead lightly 5 or 6 times. Roll out dough 1/4 inch thick and cut into squares and triangles with a knife. Place cookies on the prepared baking sheets.
5. 5 Bake for 12 to 14 minutes or until slightly browned.

By Laria Tabul

Ingredients

• ✓ buttermilk
• all-purpose flour
• brown sugar
• sugar
• butter
• salt
• egg
• baking soda
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix flour, brown sugar, white sugar, butter, and salt together in a bowl until crumbly. Measure 1 cup mixture and set aside for later use.
3. 3 Stir buttermilk, eggs, and baking soda into crumbly mixture until batter is smooth. Pour batter into the prepared baking dish. Sprinkle reserved crumbly mixture over top of batter; top with cinnamon.
4. 4 Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 45 to 50 minutes.

By Camille

Ingredients

• ✓ buttermilk
• sauerkraut
• butter
• brown sugar
• vanilla extract
• egg
• cocoa powder
• all-purpose flour
• baking powder
• baking soda
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift cocoa, flour, baking powder, baking soda and salt together and set aside. In a separate small bowl, combine buttermilk with sauerkraut and set aside.
2. 2 In a large bowl, cream butter, brown sugar and vanilla until light and fluffy. Add eggs and beat in. Add flour mixture alternately with sauerkraut mixture. Beat only until blended.
3. 3 Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until toothpick inserted into cake comes out clean. Cool cake and frost with your favorite chocolate frosting.

By Jane Hammer

Ingredients

• ✓ buttermilk
• fig
• whole wheat flour
• sugar
• baking powder
• nutmeg
• cinnamon
• salt
• egg
• bread crumb
• butter
• almond
• orange marmalade
• orange zest
• orange-vanilla flavoring

Instructions

1. 1 Gather all ingredients.
2. 2 Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan. Grease one side of a sheet of aluminum foil.
4. 4 Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together into a bowl.
5. 5 Beat eggs in a separate, large bowl with an electric mixer on high speed for 1 minute. Add the cooled fig and buttermilk mixture, bread crumbs, melted butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring; beat on low speed until blended.
6. 6 Gradually mix in the sifted flour mixture until just incorporated.
7. 7 Spoon batter into the prepared pan and cover with the greased foil.
8. 8 Bake in the preheated oven until firm and pulling away from sides of the pan, about 1 hour 15 minutes to 2 hours.
9. 9 Remove from the oven and let cool in the pan for 10 minutes. Turn out onto a wire rack.

By meghanmacrae

Ingredients

• ✓ buttermilk
• maple syrup
• chopstick
• all-purpose flour
• bread crumb
• pecan
• kosher salt
• heavy cream
• egg
• butter
• orange
• bourbon whiskey
• crystallized ginger
• cranberry
• raisin
• currant
• apricot
• medjool date

Instructions

1. 1 Select a heat-proof bowl of any size or shape and generously grease with butter.
2. 2 Combine dates, apricots, currants, raisins, cranberries, ginger, whiskey, orange zest, and orange juice in a mixing bowl. Toss thoroughly to combine.
3. 3 Pour in melted butter and stir until everything is evenly coated. Mix in egg, heavy cream, and buttermilk. Add salt, pecans, bread crumbs, and flour and mix until batter is very thick and sticky.
4. 4 Transfer dough to the prepared bowl and press it down to flatten with a spatula. Place a circle of parchment paper over the top and press down to seal. Stretch 2 pieces of plastic wrap over the bowl, then place the bowl on a third piece of plastic wrap. Bring the ends up and over the bowl and seal tightly. Cover the bowl with 2 pieces of foil, then tie a piece of string around and secure tightly.
5. 5 Pudding can be cooked immediately if need be, but better if left to rest in the refrigerator, 8 hours to overnight.
6. 6 Lay chopsticks in the bottom of a large Dutch oven. Place the wrapped pudding on the chopsticks and fill the Dutch oven halfway with water.
7. 7 Place over high heat, cover, and bring to a boil. As soon as it boils, reduce heat to medium and steam, covered, for 4 hours, checking every hour to see if you need to add more water.
8. 8 Use kitchen towels and carefully lift the pudding out of the Dutch oven. Snip the string, take off the foil, remove the plastic wrap, and peel off the parchment. Place a plate over the bowl and invert the pudding to unmold.
9. 9 Brush maple syrup over top. Cut and serve immediately.

By John Mitzewich

Ingredients

• ✓ buttermilk
• hot fudge topping
• irish cream liqueur
• vanilla pudding mix
• powdered sugar
• instant coffee granules
• heavy cream
• irish cream liqueur
• egg
• vanilla extract
• brown sugar
• butter
• cocoa powder
• coffee
• salt
• baking soda
• all-purpose flour
• dark chocolate
• baking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch round cake pans with parchment paper, then spray with baking spray. Place a large aluminum mixing bowl in the freezer.
2. 2 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and allow to cool.
3. 3 Sift flour, baking soda, and salt together in a bowl. Whisk hot coffee and cocoa together in a separate bowl until smooth; stir in buttermilk.
4. 4 Cream brown sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating briefly after each addition. Mix in cooled chocolate. Add flour mixture in 2 batches, alternating with buttermilk mixture, beating batter briefly after each addition. Divide batter evenly between the prepared cake pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and remove parchment paper. Let cool, about 30 minutes.
6. 6 Flip cakes over and trim the top of each one to make it flat. Drizzle 1/4 cup cream liqueur over each cake and allow to soak in while you make the frosting.
7. 7 Remove aluminum bowl from the freezer; add heavy cream and instant coffee granules. Beat with an electric mixer fitted with a whisk attachment until soft peaks start to form. Add powdered sugar and whisk until medium peaks form. Add pudding mix gradually on low speed. Fold in cream liqueur. Taste and adjust with more powdered sugar, if needed.
8. 8 Place one cake on a serving plate, top with 1/3 of the fudge sauce, and spread a generous layer of coffee frosting on top; repeat with the second layer. Add the remaining cake and top with remaining fudge sauce. Crumb-coat the sides of the cake lightly with frosting.
9. 9 Fit a pastry bag fitted with a large round tip and fill with frosting. Pipe 1 vertical line of dots from the bottom to the top edge of the cake. Place a spoon over the center of each dot and drag to create a petal effect, wiping the spoon clean after each swipe. Pipe another line of dots in the tails of the previous petals and repeat dragging motion. Continue to pipe dots and create petals around the entire cake, finishing with a line of dots.

By Scott Hindley

Ingredients

• ✓ buttermilk
• heavy cream

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

Ingredients

• ✓ buttermilk
• strawberry
• granulated sugar

Instructions

1. 1 Place strawberries and buttermilk into a blender or food processor and puree. Sweeten with sugar to taste, blend and either serve immediately or chill in the refrigerator.

By Elissa

Ingredients

• ✓ buttermilk
• baking soda
• white sugar
• butter
• egg
• all-purpose flour
• cocoa powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
2. 2 Stir buttermilk and baking soda together in a bowl until dissolved and foaming.
3. 3 Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat the first egg into butter mixture until completely blended; beat in the second egg until incorporated.
4. 4 Whisk flour and cocoa powder together in a bowl. Beat flour mixture, alternating with buttermilk mixture, into creamed butter mixture using an electric mixer until batter is smooth. Pour batter into the prepared baking pan.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes. Cool cake for 30 minutes.

By MarkWayne

Ingredients

• ✓ buttermilk
• white sugar
• egg
• baking mix
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
2. 2 Beat together sugar, buttermilk, eggs, baking mix, melted butter, and vanilla in a large bowl until smooth. Pour mixture into the prepared pie plate.
3. 3 Bake in the preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Cool for 5 minutes.

By Jo dw

Ingredients

• ✓ buttermilk
• sugar
• butter
• corn syrup
• baking soda
• vanilla extract

Instructions

1. 1 Mix sugar, buttermilk, butter, corn syrup, and baking soda together in a large pan over medium heat. It will expand because of the baking soda. Bring to a boil; reduce heat and let simmer for 5 minutes. Take off the heat and stir in vanilla extract. Serve warm.

By Chef Rich

Ingredients

• ✓ buttermilk
• pineapple
• sugar
• orange flavored gelatin
• whipped topping

Instructions

1. 1 Mix pineapple and sugar together in a medium saucepan, and bring to a low boil, stirring occasionally. Stir in gelatin until completely dissolved, remove from heat, and cool to room temperature. Add buttermilk, and refrigerate 1 hour, or until partially set.
2. 2 Gently fold in whipped topping. Pour mixture into a lightly oiled gelatin mold. Refrigerate 8 hours, or until completely set.

By SQUEEZIECAKE

Ingredients

• ✓ buttermilk
• white cake mix
• chocolate pudding mix
• red food coloring

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

Ingredients

• ✓ buttermilk
• pastry
• egg
• raisin
• sugar
• salt

Instructions

1. 1 Preheat oven to 450 degrees F (225 degrees C).
2. 2 In a medium bowl, combine egg, raisins, sugar, buttermilk, and salt. Mix thoroughly. Pour mixture into pastry-lined 8 inch pie pan. Cover with second pastry circle. Seal edges and cut steam vents in top.
3. 3 Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 35 to 40 minutes. Serve warm or cold.

By Jim Fulks

Ingredients

• ✓ buttermilk
• egg
• white sugar
• butter
• coconut
• vanilla extract
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C.)
2. 2 In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into 2 - 9 inch pie shells.
3. 3 Bake in the preheated oven for 45 to 50 minutes, or until golden brown.

By Patsy Culbreth

Ingredients

• ✓ buttermilk
• egg
• white sugar
• butter
• vanilla extract
• all-purpose flour
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, beat together the eggs, sugar and butter. Mix in the buttermilk, vanilla and flour. Pour filling into pie crust.
3. 3 Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until toothpick inserted in center comes out clean.

By Donna Lasater

Ingredients

• ✓ buttermilk
• shortening
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Cream together the shortening and the sugar. Stir in the egg, buttermilk and vanilla.
2. 2 Combine the flour, baking soda and salt. Add the flour mixture to the creamed mixture and stir to combine. Chill dough in the refrigerator for 1 hour. Drop mixture by rounded teaspoons 2 inches apart on a lightly greased baking sheet. If desired sprinkle tops of cookies with white sugar before baking.
3. 3 Preheat oven to 400 degrees F (205 degrees C).
4. 4 Bake at 400 degrees F (205 degrees C) for 7 to 9 minutes or until set.

By sgerst52aolcom

Ingredients

• ✓ buttermilk
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.
2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
3. 3 Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Isaiah

Ingredients

• ✓ buttermilk
• lard
• white sugar
• egg
• all-purpose flour
• baking soda
• nutmeg
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the lard and sugar. Beat in the eggs one at a time, then stir in the buttermilk. The mixture will be very runny at this point. Combine the flour, baking soda, nutmeg and salt; stir into the buttermilk mixture by hand using a wooden spoon. Try not to over mix the dough or the cookies will be dense. Drop by spoonfuls onto the prepared cookie sheets. For cut out cookies, the dough should be refrigerated for a couple of hours. Roll out to 1/2 inch thickness and flour your cookie cutter between each cut.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By UPATNINE

Ingredients

• ✓ buttermilk
• all-purpose flour
• white sugar
• baking powder
• baking soda
• butter
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
2. 2 Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs.
3. 3 Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

By Amy

Ingredients

• ✓ buttermilk
• butter
• white sugar
• all-purpose flour
• egg
• vanilla extract
• pie crust
• molasses

Instructions

1. 1 In a large bowl, cream butter until light and fluffy. Gradually add sugar, and beat well. Beat in the eggs. Add flour, buttermilk, and vanilla; beat until smooth
2. 2 Pour filling into pie shell, and bake at 400 degrees F (205 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C); bake for an additional 45 minutes, or until set.
3. 3 Cool at room temperature, then chill. When serving, drizzle individual servings of pie with molasses for that unbeatable combination of flavors!

By Esther Nelson

Ingredients

• ✓ buttermilk
• margarine
• white sugar
• all-purpose flour
• salt
• egg
• vanilla extract
• pie crust

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C.)
2. 2 In a large bowl, cream margarine and sugar. Beat in flour and salt. Blend in the eggs. Stir in the buttermilk and vanilla. Pour into pie shell.
3. 3 Bake in the preheated oven for 15 minutes, then reduce temperature to 325 degrees F (165 degrees C) and bake 45 minutes, or until filling is set.

By Carla Maenius

Ingredients

• ✓ buttermilk
• vanilla pudding mix
• whipped topping
• pineapple chunk
• mandarin orange
• fudge stripe cookie

Instructions

1. 1 Gather the ingredients.
2. 2 Mix pudding mix and buttermilk together in a large bowl; fold in whipped topping. Mix in pineapple chunks and mandarin oranges; cover and chill until ready to serve.
3. 3 Crush cookies and mix in just before serving.

By JT jan

Ingredients

• ✓ buttermilk
• sugar
• lard
• egg
• vanilla extract
• baking powder
• baking soda
• salt
• all-purpose flour

Instructions

1. 1 In a large bowl, cream sugar and lard together. Add eggs and vanilla, mix until smooth. Sift together the flour, baking powder, baking soda and salt. Add the dry ingredients alternately with the buttermilk. Dough should be soft but not soupy. Chill for at least 2 hours.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
3. 3 On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut with cookie cutters and place onto the prepared baking sheets. Bake for 12 to 15 minutes in the preheated oven. Remove cookies to cool on wire racks. Frost with Butter Icing for Cookies.

By Kim

Ingredients

• ✓ buttermilk
• fudge stripe cookie
• vanilla pudding mix
• banana
• whipped topping
• mandarin orange

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

Ingredients

• ✓ buttermilk
• coconut milk
• milk
• water
• egg
• white sugar
• brown sugar
• salt
• vanilla extract
• almond extract
• coconut extract
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine the buttermilk, coconut milk, milk, water, and eggs. Blend with an electric mixer just until smooth. If you over mix, bubbles will form on the surface of the custard. Stir in the white sugar, brown sugar, salt, vanilla extract, coconut extract, and almond extract. Pour into 8 custard cups or ramekins.
3. 3 Place the custard filled dishes onto a baking sheet with tall sides, or in a casserole dish. Place the dish in the oven, and fill with hot water so that it comes halfway up the sides of the custard dishes.
4. 4 Bake for about 40 minutes in the preheated oven, checking the water level occasionally so it doesn't dry out. The custard is done when a knife inserted into the center comes out clean. Remove ramekins from the water bath as soon as they are done, or they will continue to cook. You can leave the water bath in the oven until it cools off for safer removal.

By EMERALDCITYJEWEL

Ingredients

• ✓ buttermilk
• shortening
• peanut butter
• sugar
• brown sugar
• all-purpose flour
• baking powder
• baking soda
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
2. 2 Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully combined.
3. 3 Add the flour, baking powder, baking soda and salt to the peanut butter mixture and mix until well blended.
4. 4 Drop cookies 2 inches apart on lightly greased cookie sheet. Flatten with a fork that has been dipped in flour. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.

By L J Bryan

Ingredients

• ✓ buttermilk
• shortening
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• chocolate syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda and salt. Set aside.
2. 2 In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour half of the batter into prepared pan. Blend chocolate sauce with remaining batter. Pour chocolate mixture over top of other batter and fold in gently with spatula for a marble effect.
3. 3 Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

By Etta Coates

Ingredients

• ✓ buttermilk
• butter
• all-purpose flour
• baking powder
• white sugar
• egg
• coconut flakes
• white sugar
• heavy cream

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.
2. 2 Mix flour and baking powder in a bowl.
3. 3 Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula.
4. 4 Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
5. 5 Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.

By Tinkerbell