Type what you have

Ingredients

• ✓ buttermilk
• nectarine
• brown sugar

Instructions

1. 1 Place nectarines, buttermilk, and brown sugar in a blender; blend until smooth. Serve immediately.

By Kat G

Ingredients

• ✓ buttermilk
• butter
• cocoa powder
• cola-flavored carbonated beverage
• all-purpose flour
• white sugar
• baking soda
• egg
• vanilla extract
• miniature marshmallow

Instructions

1. 1 Heat to boiling: butter, cocoa and cola drink.
2. 2 Remove from heat and add flour, sugar, baking soda and mix gently. Stir in buttermilk, eggs, vanilla and marshmallows.
3. 3 Pour into greased 13 x 9-inch pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cake can be frosted while warm. Makes 10 to 12 servings.

By Carole Zee

Ingredients

• ✓ buttermilk
• brown sugar
• butter
• egg
• root beer extract
• all-purpose flour
• baking soda
• salt
• confectioners' sugar
• butter
• root beer extract
• water

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 Mix together brown sugar, 1/2 cup butter or margarine, egg, buttermilk, and 1 teaspoon of root beer extract.
3. 3 Add flour, baking soda, and salt; mix well.
4. 4 Drop teaspoon-sized pieces of dough 2 inches apart on greased cookie sheets. Bake for 6 to 8 minutes.
5. 5 To make root beer glaze: Mix together confectioner's sugar, 1/3 cup butter or margarine, 1 1/2 teaspoons of root beer extract, and hot water. Brush on top of hot cookies.

By MB Guba

Ingredients

• ✓ buttermilk
• all-purpose flour
• white sugar
• butter
• cola-flavored carbonated beverage
• cocoa powder
• miniature marshmallow
• egg
• baking soda
• vanilla extract
• butter
• cola-flavored carbonated beverage
• cocoa powder
• confectioners' sugar
• pecan

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 To make the cola cake: Combine flour and sugar in a mixing bowl. Place butter, cola soft drink, and cocoa in a saucepan over medium heat; bring to a boil. Pour over flour mixture; mix well.
3. 3 Stir in marshmallows, buttermilk, eggs, baking soda, and vanilla until well combined; pour cake batter into prepared dish.
4. 4 Bake cake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes.
5. 5 To make the cola frosting: Combine butter, cola soft drink, and cocoa in a saucepan; bring to a boil. Pour over confectioners' sugar in a large bowl; mix well. Stir in chopped nuts.
6. 6 Spread cola frosting over hot cake.

By sassysquirrel

Ingredients

• ✓ buttermilk
• cooking spray
• pepper soda
• butter
• bacon
• all-purpose flour
• white sugar
• cocoa powder
• cinnamon
• salt
• vanilla extract
• baking soda
• milk chocolate chip
• butter
• cocoa powder
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch pan with cooking spray.
2. 2 Combine 1 cup pepper-type soda and 1 cup butter in a saucepan over medium-low heat; heat until butter is melted, 3 to 5 minutes. Remove from heat and let cool.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Drain on paper towels.
4. 4 Mix flour, white sugar, 1/4 cup cocoa powder, cinnamon, and salt together in a large bowl.
5. 5 Whisk buttermilk, vanilla extract, and baking soda together in a small bowl. Pour flour mixture; mix until batter is blended. Add butter mixture, 1/3 of the bacon, and chocolate chips; mix thoroughly. Spread in the prepared pan.
6. 6 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes.
7. 7 Combine 6 tablespoons pepper-type soda, 1/2 cup butter, and 3 tablespoons cocoa powder in a saucepan; bring to a boil. Remove from heat. Add 1/2 of the remaining bacon and confectioners' sugar; whisk until frosting is smooth.
8. 8 Spread frosting over brownies. Garnish with remaining bacon. Cool until frosting sets, about 20 minutes. Cut into squares.

By Gavin Logan Suazo

Ingredients

• ✓ buttermilk
• semisweet chocolate
• kirschwasser
• vanilla extract
• heavy cream
• cherry
• coffee
• salt
• confectioners sugar
• butter
• kirschwasser
• vanilla extract
• egg
• white sugar
• shortening
• salt
• baking soda
• cocoa powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of two 8-inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
2. 2 Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 35 to 40 minutes. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
4. 4 Cream butter in a medium bowl until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
5. 5 Whip cream in a separate clean bowl until stiff peaks form. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

By Valinda

Ingredients

• ✓ buttermilk
• milk
• canola oil

Instructions

1. 1 Pour milk into a large pot and bring to a boil over medium heat; watch carefully to prevent milk from boiling over. When milk begins to boil, pour buttermilk into the pot in a steady stream, stirring constantly. The milk will separate into curds and water.
2. 2 Line a colander with cheesecloth. Pour milk mixture through the cheesecloth, reserving some of the strained liquid. Let milk mixture sit in the colander until curds are settled and dripping stops, about 2 hours.
3. 3 Transfer strained curds to a food processor. Process until smooth and mixture can be formed into a ball. Add some of the reserved liquid and process again if mixture is too dry. The consistency should resemble firm ricotta cheese.
4. 4 Turn cheese out onto a clean surface and knead until smooth. Form into a ball and wrap in plastic. Refrigerate until needed.
5. 5 To cook paneer, heat oil in a large, heavy skillet over medium-high heat. Cut paneer into bite-sized pieces. Fry in hot oil until very pale golden brown, about 1 minute. Drain on a paper towel-lined plate.

By AMIBOULD

Ingredients

• ✓ buttermilk
• tandoori masala powder
• onion powder
• garlic powder
• ginger
• amchur powder
• cayenne pepper
• chicken breast

Instructions

1. 1 Combine tandoori masala, onion powder, garlic powder, ginger, amchur powder, and cayenne pepper in a bowl. Rub mixture onto chicken breasts and coat with buttermilk in a bowl. Cover and let marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Remove chicken from marinade and arrange over a greased or lined sheet pan. Discard any extra marinade.
3. 3 Roast chicken in the preheated oven until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), 25 to 30 minutes.

By vpecchia

Ingredients

• ✓ buttermilk
• water
• basmati rice
• cauliflower
• pork chop
• curry powder
• salt
• black pepper
• olive oil
• all-purpose flour
• chicken broth
• apple chutney
• green onion

Instructions

1. 1 Bring 3 cups water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until just tender, 4 to 5 minutes depending on thickness. Transfer cauliflower to a bowl; set aside.
3. 3 Season pork chops with 1 ½ teaspoons curry powder, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add pork chops; cook until no longer pink in centers, about 3 minutes per side. Transfer pork chops to a platter; cover to keep warm.
4. 4 Sprinkle remaining 2 ½ teaspoons curry powder and flour into the skillet. Whisk in chicken broth, buttermilk, and apple chutney; cook until sauce has thickened.
5. 5 Stir in cauliflower and ½ green onions; cook until heated through.
6. 6 Place ¾ cup cooked rice on each plate; top each with 1 pork chop. Spoon curry-cauliflower sauce over pork chops; sprinkle with remaining ½ green onions.

By Scott Koeneman

Ingredients

• ✓ buttermilk
• vegetable oil
• cinnamon stick
• clove
• cardamom seed
• onion
• garlic
• chicken breast
• salt
• red pepper flakes
• coriander
• cumin
• tomato sauce
• water
• parsley

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add cinnamon sticks, cloves, and cardamom seeds; cook and stir in hot oil for 1 or 2 minutes. Stir in onion and garlic and cook until soft.
2. 2 Add chicken; cook and stir until golden brown, 5 to 7 minutes.
3. 3 Season with salt, red pepper flakes, coriander, and cumin. Stir in tomato sauce and water; simmer over medium-low heat for 10 minutes.
4. 4 Stir in buttermilk until well combined and heated through, about 5 to 8 minutes; stir in cilantro and serve.

By NAJWA

Ingredients

• ✓ buttermilk
• heavy cream

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

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
• milk

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

Ingredients

• ✓ buttermilk
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) until thickened, about 24 hours.
3. 3 Stir mixture, then screw on the lid.
4. 4 Refrigerate for 24 hours before using.

By John Mitzewich

Ingredients

• ✓ buttermilk
• garlic potato flakes
• parmesan cheese
• chicken

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or a 9x13-inch baking pan, or line with aluminum foil.
2. 2 Pour buttermilk into a shallow bowl. Combine potato flakes and Parmesan cheese in a large resealable plastic bag; shake until well mixed. Dip 1 piece of chicken in the buttermilk, then place in the plastic bag. Seal the bag and shake until chicken is coated in the potato flake mixture. Place chicken on the prepared baking sheet. Repeat with remaining chicken.
3. 3 Bake in the preheated oven until chicken is tender and golden brown, 45 to 60 minutes.

By ckh

Ingredients

• ✓ buttermilk
• mayonnaise
• blue cheese
• garlic powder
• black pepper

Instructions

1. 1 Stir the buttermilk, mayonnaise, blue cheese, garlic powder, and black pepper together in a bowl.
2. 2 Cover bowl with plastic wrap and refrigerate overnight before serving.

By Tamasa

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
• bread flour
• salt
• white sugar
• cheddar cheese
• yeast

Instructions

1. 1 Place ingredients in bread machine pan in the order suggested by the manufacturer. Select White Bread setting. Start.
2. 2 To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.

By Alicia

Ingredients

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

Instructions

1. 1 Combine sugar, buttermilk, and butter in a large saucepan over medium heat; cook and stir until melted and smooth, about 4 minutes. Stir in vanilla extract. Add baking soda and stir until syrup is frothy and doubles or triples in volume, about 1 minute.

By charmingsgirl

Ingredients

• ✓ buttermilk
• chicken breast
• taco seasoning mix
• olive oil
• all-purpose flour

Instructions

1. 1 Combine chicken, buttermilk, and 1 packet taco seasoning in a resealable plastic bag. Seal and shake, then let marinate in the refrigerator for 8 hours to overnight.
2. 2 Heat oil in a large skillet over medium-low heat.
3. 3 Mix together flour and remaining packet taco seasoning in a shallow dish or plate. Remove chicken from marinade; discard marinade. Dredge chicken in flour mixture.
4. 4 Fry chicken in hot oil on both sides until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Barbara Edwards

Ingredients

• ✓ buttermilk
• red potato
• butter
• chive
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.
2. 2 Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.

By Barbara

Ingredients

• ✓ buttermilk
• self-rising flour
• butter
• margarine

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet or line it with parchment paper.
2. 2 Cut butter into flour until the size of small peas. Pour in the buttermilk and stir just until combined.
3. 3 Drop by rounded tablespoonfuls on prepared baking sheet. Bake until golden brown, about 10 minutes.

By Debbie Rowe

Ingredients

• ✓ buttermilk
• mayonnaise
• lemon juice
• dill weed

Instructions

1. 1 In a medium bowl, whisk together the mayonnaise, lemon juice, dill and buttermilk. Chill until serving.

By COBRA

Ingredients

• ✓ buttermilk
• sour cream
• horseradish
• hot pepper sauce
• black pepper

Instructions

1. 1 In a medium bowl, stir together the sour cream, buttermilk, horseradish, hot pepper sauce, and pepper. Transfer to a jar, cover, and store in the refrigerator until needed.

By JUSTJULES1106

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
• butter
• white sugar
• salt
• all-purpose flour
• whole wheat flour
• yeast

Instructions

1. 1 Place all ingredients into a bread machine in the order recommended by the manufacturer. Select the Basic White Bread setting, then press Start. If the ingredients do not form a ball after a few minutes, add a splash more buttermilk, or a handful of flour if it is too loose.

By MSACEBAKER

Ingredients

• ✓ buttermilk
• mayonnaise
• roquefort cheese
• worcestershire sauce
• garlic powder

Instructions

1. 1 In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.

By Lawrence Fay

Ingredients

• ✓ buttermilk
• all-purpose flour
• baking powder
• salt
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2. 2 Sift together flour, baking powder, and salt in a large mixing bowl. Add buttermilk and melted butter; stir until a soft dough is formed.
3. 3 Turn dough out onto a lightly floured surface and press into a rectangle, about 3/4-inch thick and 4-inches wide. Cut into 8 equal pieces and place on the prepared baking sheet.
4. 4 Bake in the preheated oven until golden brown, 10 to 15 minutes.

By BEVCHRIS

Ingredients

• ✓ buttermilk
• milk
• white vinegar
• dill pickle juice
• salad dressing
• salt
• black pepper

Instructions

1. 1 Whisk together the buttermilk, milk, vinegar, pickle juice, salad dressing, salt and pepper. Refrigerate until chilled, pour enough over salad to coat and mix well.

By David Turner

Ingredients

• ✓ buttermilk
• vegetable oil
• all-purpose flour
• salt
• black pepper
• scallop

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 400 degrees F (200 degrees C).
2. 2 Pour buttermilk into a bowl. Combine flour, salt, and pepper in a second bowl. Dip 4 or 5 scallops in buttermilk, then roll in flour mixture until thickly coated.
3. 3 Cook coated scallops in hot oil until golden and crispy, 3 to 4 minutes. Drain on a paper towel-lined plate. Repeat coating and frying remaining scallops.

By MBeau