buttermilk - 2/2 - Annette's Sweet Treats

Oatmeal Pancakes

June 2, 2013 Leave a Comment

Oatmeal Pancakes

These delicious oatmeal pancakes are from Donna Whalen. They are especially wonderful with fresh fruit.

Oatmeal Pancakes Recipe

Oatmeal Pancakes

¾ cup oat flour (1 cup whole oats (not “instant”) in a food processor)

1 cup flour

2 Tbsp. sugar

1 ½ tsp. baking powder

¼ tsp. baking soda

½ tsp. CINNAMON

Pinch of freshly NUTMEG

¾ tsp. KOSHER FLAKE SALT

3 Tbsp. butter, melted and cooled slightly (plus 1-2 tsp. extra for the pan)

1 ¼ cups buttermilk

1 cup cooked oatmeal, not “instant” (see Note)

1 Tbsp. honey

2 large eggs

¼ cup finely chopped pecans

Mix together the oat flour, flour, sugar, baking powder, baking soda, CINNAMON, NUTMEG and salt in a large bowl. In a smaller bowl, stir the melted cooled butter, buttermilk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients only until combined. Fold in the pecans. Do not over mix; the batter will have a uniform appearance.

Heat a griddle over medium-high heat until water sizzles when dripped onto the pan. Lightly coat the pan with 1 tsp. melted butter. Drop batter into the pan in ¼ cup mounds. Flip the pancakes when bubbles begin to form around the edges and cook until the bottom is dark golden brown, about 5 minutes total. Wipe the pan with a cloth before continuing with the next round of pancakes. Add a bit more butter if needed. You may keep the pancakes warm in a 200 F. oven, if needed, until all are completed. It takes 5 minutes per batch. 24 or so pancakes

Note: To make oatmeal; bring 2 cups of water, 1 cup of whole rolled oats and a pinch of salt to a boil and simmer on low for 5 minutes. Let cool.

(Recipe for Oatmeal Pancakes came from Penzeys Spices)

Filed Under: Savory Tagged With: buttermilk, cooked oatmeal, flour, honey, oat flour

Lemonade Layer Cake

March 24, 2013 Leave a Comment

Lemonade Layer Cake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

Lemonade concentrate gives both the cake and frosting fantastic flavor. I like to garnish this dessert with lemon slices and mint leaves.

Jana Randich Phoenix, Arizona

Lemonade Layer Cake Recipe

Lemonade Layer Cake

6 Tbsp. butter, softened

1 1/3 cups sugar

3 Tbsp. thawed lemonade concentrate

2 Tbsp. grated lemon peel

2 tsp. vanilla

2 eggs

2 egg whites

2 cups flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 ¼ cups buttermilk

Frosting: 1 package (8 oz.) reduced-fat cream cheese

2 Tbsp. butter, softened

2 Tbsp. grated lemon peel

2 tsp. thawed lemonade concentrate

1 tsp. vanilla

3 ½ cups confectioners’ sugar

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add the lemonade concentrate, lemon peel and vanilla; mix well. Add eggs and egg whites, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt. Add to the butter mixture alternately with buttermilk, beating well after each addition.

Coat two 9- inch round baking pans coated with cooking spray and dusted with flour. Pour batter into prepared pans.

Bake at 350 F. for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire rack to cool completely.

For frosting: in small bowl, combine cream cheese and butter until smooth. Add the lemon peel, lemonade concentrate and vanilla; mix well. Gradually beat in confectioners’ sugar until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate for at least hour before serving. Refrigerate leftovers. 16 servings

(Recipe for Lemonade Layer Cake was on www.tasteofhome.com)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Cake Recipes Tagged With: buttermilk, confectioners' sugar, egg whites, lemon peel, lemonade concentrate, reduced fat cream cheese

Irish Soda Bread

March 7, 2013 Leave a Comment

Irish Soda Bread

My husband, Mike, brought home a recipe from work for Irish Soda Bread about 8 years ago. It’s so goooood that I make it every year.

Irish Soda Bread Recipe

Irish Soda Bread

4 cups flour

½ cup sugar

1 tsp. baking powder

1 tsp. salt

1 stick butter or margarine, softened

1 cup raisins

2 eggs

1 tsp. baking soda

1 1/3 cup buttermilk

Heat oven to 350 F. Grease casserole dish/pan.

Combine the flour, sugar, baking powder and salt; mix together.

Add butter and raisins; mix well.

In another dish beat one egg, then add baking soda and buttermilk.

Mix into dry ingredients until they are moistened and then shape dough into a ball and turn onto floured surface.

Shape and place in greased casserole dish/pan.

Cut a cross in center and beat remaining egg; brush across top.

Bake on 350 F. for 1 hour.

(Recipe for Irish Soda Bread was given to Mike from his work place)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Bread Recipes Tagged With: buttermilk, raisins

Buttermilk Bread with Parmesan, Olives and Thyme

February 24, 2013 Leave a Comment

Buttermilk Bread with Parmesan, Olives and Thyme

I found this recipe in Newsday, January 3, 2013…hope you enjoy it.

Recently, I served this bread with bowl of cream of tomato soup. It also would be good with osso buco or breaded and pan-fried chicken breast

Buttermilk Bread with Parmesan, Olives and Thyme Recipe

Buttermilk Bread with Parmesan, Olive and Thyme

2 ¼ cups unbleached flour

1 Tbsp. sugar

2 tsp. baking powder

½ tsp. baking soda

1 tsp. salt

½ tsp. dry mustard

2 eggs

¼ cup olive oil

1 ¼ cup buttermilk

1 ½ cups grated Parmesan

½ cup green olives, pitted and coarsely chopped

2 tsp. finely chopped fresh thyme leaves

Preheat oven to 350 F. Spray a 9×5 inch loaf pan with nonstick cooking spray.

Whisk together flour, sugar, baking powder, baking soda, salt, and dry mustard in a large bowl. Whisk together eggs, oil and buttermilk in a large glass measuring cup.

Pour egg mixture into flour mixture. Add cheese, olives and thyme. Use a rubber spatula to mix until just moistened. Do not over mix.

Scrape into prepared pan and bake until golden on top and a toothpick inserted into center of bread comes out dry, about 45 minutes. Let stand in pan on wire rack for 15 minutes before turning over, reinverting and letting cool completely. Makes 6 to 8 serving

(Recipe for Buttermilk Bread with Parmesan, Olives and Thyme was is Newsday, January 3, 2013.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Bread Recipes Tagged With: buttermilk, dry mustard, fresh thyme, green oliver, Parmesan cheese

Red Velvet Cheesecake

January 8, 2013 Leave a Comment

Red Velvet Cheesecake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.

Festive and oh-so-good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, and topped with cream cheese frosting, and baked in a chocolate cookie crumb crust.

Karen Dively Chapin, South Carolina

Red Velvet Cheesecake Recipe

Red Velvet Cheesecake

17 chocolate cream-filled chocolate sandwich cookies, crushed

¼ cup butter, melted

1 Tbsp. sugar

Filling:   3 package (8 oz. each) cream cheese, softened

1 ½ cups sugar

1 cup (8 oz.) sour cream

½ cup buttermilk

3 Tbsp. baking cocoa

2 tsp. vanilla

4 eggs, lightly beaten

1 bottle (1 oz.) red food coloring

Frosting:    1 pkg. (3 oz.) cream cheese, softened

¼ butter, softened

2 cups confectioners’ sugar

1 tsp. vanilla

Place a greased 9- inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap in foil around pan.

In a small bowl, combine the cookie crumbs, butter and sugar. Press onto bottom of prepared pan.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, buttermilk, cocoa and vanilla. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1-inch of hot water to larger pan.

Bake at 325 F. for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.    16 servings

(Recipe for Red Velvet Cheesecake was on tasteofhome.com/Recipes – 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe. I would like to know what you think of the recipes.

Filed Under: Cake Recipes Tagged With: bottle of red food coloring, buttermilk, cream cheese, cream-filled chocolate sandwich cookies, sour cream

Wooly Spider Whoopie Pies Recipe

October 9, 2012 Leave a Comment

Wooly Spider Whoopie Pies

These whoopies pies you should make them before Halloween. I made them in 2010 for my husband’s office…the Wooly Spider Whoopies Pies, everyone seemed to like them.

Wooly Spider Whoopie Pies Recipe

Wooly Spider Whoopie Pies

2 cups flour

½ cup plus 2 Tbsp. coco powdered, divided

1 ¼ baking soda

1 tsp. salt

1 cup (2 sticks) butter, softened, divided

1 cup packed brown sugar

1 egg

2 tsp. vanilla, divided

1 cup buttermilk

1 ¼ cups powdered sugar

2 cup marshmallow crème

1/3 cup chocolate sprinkles

1 cup semi-sweet chocolate chips

12 candy coated chocolate pieces

12 black twists, sliced in half

Preheat oven to 350 F. Spray two cookie sheets with nonstick cooking spray.

Sift flour, ½ cup cocoa, baking soda and salt in medium bowl. Beat ½ cup butter, brown sugar, egg and 1 teaspoon vanilla in large bowl with electric mixer at medium speed until blended. Alternately add flour mixture and buttermilk, beating at low speed after each addition until smooth and well blended. Spoon scant ¼ cupful 2 inches apart onto prepared cookie sheets.

Bake 12 minutes or until puffed and tops spring back when lightly touched. Cool on cookie sheets 10 minutes. Remove to wire racks; cool completely.

Meanwhile, beat remaining 2 tablespoons cocoa, ½ cup butter, 1 teaspoon vanilla, powdered sugar and marshmallow crème in large bowl with electric mixer at medium speed until smooth.

Spread rounded side of six cakes with melted chocolate. Dip in sprinkles; place candy-coated pieces on top to create eyes. Cool completely.

Spread bottom of remaining six cakes with cream filling; lay four licorice stripes across middle. Top with dipped cake halves. Makes 6 pies

(Recipe for Wooly Spider Whoopie Pies was in Halloween…Food, Fun & Crafts, October 25, 2011)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Hope you enjoyed the Wooly Spider Whoopie Pies, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cookie Recipes Tagged With: black licorice twists, buttermilk, candy-coated chocolate pieces, marshmallow cream, packed brown sugar, powdered sugar, semi-sweet chocolate chips

Original German Sweet Chocolate Cake Recipe

August 26, 2012 Leave a Comment

Original German Sweet Chocolate Cake

I love coconut and pecans, so for me having a piece of German Chocolate Cake, would be a “To Dye For” moment.

Original German Sweet Chocolate Cake Recipe

Original German Sweet Chocolate Cake

1 pkg. (4 oz.) Baker’s German’s Sweet Chocolate

½ cup boiling water

1 cup (2 sticks) butter or margarine

2 cups sugar

4 eggs, separated

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

½ tsp. salt

1 cup buttermilk

coconut-pecan frosting

Melt chocolate in boiling water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Set aside.

Mix flour, soda and salt. Beat in flour mixture, alternately with buttermilk.

Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 (three) 9 inch layer pans, lined on bottoms with wax paper. Bake at 35 F. for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove and cool on rack. Spread frosting between layers and over top of cake.

Coconut-Pecan Frosting

Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, ½ cup butter or margarine and 1 tsp. vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in 1 1/3 cups Baker’s Angel Food Coconut and 1 cup pecans. Cool until thick enough to spread.

Makes 2 ½ cups

(Recipe for the Original German Sweet Chocolate Cake was in the coupons section of the Sunday Newspaper; 1989, General Foods Corporation)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe; on the right side…it will tell you to leave a comment. I would like to know your thoughts on the RECIPE.

Hope you enjoyed making the Original German Sweet Chocolate Cake recipe, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cake Recipes Tagged With: buttermilk, cake recipe, coconut-pecan frosting, German Sweet Chocolate

Sweet Potato Muffins Recipe

August 6, 2012 Leave a Comment

Sweet Potato Muffins

I just love sweet potatoes…so when I found this recipe, I knew I had to put it into my blog. If you had to pick between sweet or white potatoes…which would you choose? Well, why don’t you try the Sweet Potatoes Muffins…I’m sure they will be GOOOOD!

Sweet Potato Muffins Recipe

Sweet Potato Muffins

1½ cups flour

½ cup firmly packed brown sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. pumpkin pie spice

½ tsp. salt

2 tsp. grated orange peel

1 cup mashed canned sweet potatoes (drained, if necessary)

½ cup buttermilk*

1 Tbsp. molasses

2 eggs

Topping: 1 Tbsp. sugar

¼ tsp. cinnamon

Preheat oven to 375F. Spray 12 muffin cups with nonstick cooking spray, or line with paper baking cups and lightly spray paper cups. In large bowl, combine flour, brown sugar, baking powder, baking soda, pumpkin pie spice, salt and orange peel; blend well.

In medium bowl, combine remaining muffin ingredients; blend well. Add to dry ingredients; stir just until dry ingredients are moistened. Divide batter evenly among spray-coated muffin cups.

In small bowl, combine sugar and cinnamon; mix well. Sprinkle over batter in muffin cups.

Bake at 375F. for 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pam. Serve warm. 12 muffins.

* To substitute for buttermilk, use 1 ½ tsp. vinegar plus milk to make ½ cup.

HIGH ALTITUDE – Above 3500 feet: Increase flour to 1 ½ cups plus 2 Tbsp., bake as directed.

(Pumpkin pie spice can either be purchased or made at home. To make your own: 4 tsp. cinnamon, 1 tsp. ginger, ½ tsp. allspice, ½ tsp. nutmeg and ½ tsp. cloves. Store spices in tightly sealed containers in a cool, dark place).

(Recipe for the Sweet Potato Muffins was in Pillsbury Classic Cookbook, Real Home Baking, November 1994)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of recipe. I would like to know what you think of the recipes.

Hope you enjoyed making the Sweet Potato Muffins recipe, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Muffin Recipes Tagged With: buttermilk, grated orange peel, molasses, muffin recipe, pumpkin pie spice, sweet potatoes

Oatmeal Pancakes

Lemonade Layer Cake

Irish Soda Bread

Buttermilk Bread with Parmesan, Olives and Thyme

Red Velvet Cheesecake

Original German Sweet Chocolate Cake Recipe

Sweet Potato Muffins Recipe

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