Exploring the world of food and bringing home my finds for you! Lots of chocolate recipes, Italian, comfort food like Louisiana Cajun and food videos.
Showing posts with label buttermilk. Show all posts
Showing posts with label buttermilk. Show all posts
24 March 2009
Recipe: Buttermilk Chocolate Cake
Buttermilk Chocolate Cake
Yield: One 9x13 cake
From: Brenda Caruso, Port Allen, Louisiana
This is one of those really easy cakes that does not require a lot of technical ability or knowledge, perfect for a beginner to get their feet wet in the world of baking and easy enough to do with children. And it’s chocolate! It breaks all the baking world’s rules: no need to properly cream the sugar and butter and no waiting to ice a cake after it is cooled down from the oven. This crazy cake gets iced while hot!
Ingredients for Cake:
2 sticks butter
4 Tablespoons cocoa
1 cup water
2 cups sugar
2 cups all purpose flour
2 eggs
½ cup buttermilk
1 teaspoon baking soda
Ingredients for Frosting:
1 stick butter
6 Tablespoons buttermilk
4 Tablespoons cocoa
1 teaspoon vanilla
1 box confectioners’ sugar
1 cup chopped toasted pecans
Directions for Cake: Bring 2 sticks butter, cocoa and water to boil.
Put sugar in large bowl. Pour the hot cocoa mixture over the sugar. Mix in flour, eggs, buttermilk and baking soda.
Pour the batter into a greased and floured 9x13-inch pan. Bake at 350° F. for about 30 minutes. When cake is done, test with a toothpick and it comes out clean; remove from the oven.
Directions to make Frosting: Melt 1 stick butter and mix with 6 Tablespoons buttermilk, 4 Tablespoons cocoa, vanilla, confectioners’ sugar and pecans to make frosting. Ice the cake while still hot.
Photo by Harris Graber @ flickr
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13 February 2009
Recipe: Graham Cracker Torte & Lemon Buttermilk Ice Cream
Graham Cracker Torte & Lemon Buttermilk Ice Cream
How many times when you had just a few leftover graham crackers languishing in the back of your pantry? What to do with them? Along comes this easy fun recipe to solve the dilemma of frugality that even has some protein in it! The torte combined with the tart ice cream will remind you of lemon meringue pie.
While for February it's too cold in most climates to eat ice cream, just keep this recipe on hand for when the weather does heat up to intolerable and cooling lemon is just wonderful to beat the heat! Right now try out the torte to see how easy it is and enjoy.
Crazy weather this year in Louisiana! Cold below freezing for days then up to pleasant in the 70's for several days and you never know what to expect. You never know when you might want to make some ice cream in February! :)
Yield: 6 – 8 servings
From: Betty Berry
Ingredients:
3 egg whites at room temperature
1 cup sugar, divided
¾ cup fine graham cracker crumbs
1 teaspoon baking powder
2 cups chopped pecans
1 teaspoon vanilla extract
Sweetened whipped cream, optional
Directions: Preheat oven to 300° F. Beat egg whites until stiff; gradually add ½ cup sugar.
Combine remaining sugar, graham cracker crumbs and baking powder. Add to egg whites along with pecans and vanilla. Blend lightly but well.
Pour into a buttered 8-inch pie plate. Bake for 25 – 30 minutes.
Cool, slice into wedges and top with whipped cream or Lemon Buttermilk Ice Cream.
Note: Torte will fall and crack in center when cool, so don’t panic!)
***
Lemon Buttermilk Ice Cream
Yield: 8 (1/2 cup) servings
Ingredients:
2 cups sugar
6 large lemons
1 quart low-fat organic buttermilk
1/8 teaspoon salt
2 teaspoons lemon peel zest
Directions: Place sugar in a medium-size bowl. Grate the zest of 2 – 3 lemons to produce 2 teaspoons of zest. Juice as many lemons as needed to get ½ cup lemon juice. Add zest and juice to sugar. Mix well.
Add buttermilk and salt. Stir until sugar dissolves Chill 4 hours or overnight.
Freeze in an ice cream maker according to manufacturer’s instructions.
Makes 8 (1/2 cup) servings
Nutrition: 243 calories, 1 gram fat, 1 milligram cholesterol and 153 milligrams sodium.
How many times when you had just a few leftover graham crackers languishing in the back of your pantry? What to do with them? Along comes this easy fun recipe to solve the dilemma of frugality that even has some protein in it! The torte combined with the tart ice cream will remind you of lemon meringue pie.
While for February it's too cold in most climates to eat ice cream, just keep this recipe on hand for when the weather does heat up to intolerable and cooling lemon is just wonderful to beat the heat! Right now try out the torte to see how easy it is and enjoy.
Crazy weather this year in Louisiana! Cold below freezing for days then up to pleasant in the 70's for several days and you never know what to expect. You never know when you might want to make some ice cream in February! :)
Yield: 6 – 8 servings
From: Betty Berry
Ingredients:
3 egg whites at room temperature
1 cup sugar, divided
¾ cup fine graham cracker crumbs
1 teaspoon baking powder
2 cups chopped pecans
1 teaspoon vanilla extract
Sweetened whipped cream, optional
Directions: Preheat oven to 300° F. Beat egg whites until stiff; gradually add ½ cup sugar.
Combine remaining sugar, graham cracker crumbs and baking powder. Add to egg whites along with pecans and vanilla. Blend lightly but well.
Pour into a buttered 8-inch pie plate. Bake for 25 – 30 minutes.
Cool, slice into wedges and top with whipped cream or Lemon Buttermilk Ice Cream.
Note: Torte will fall and crack in center when cool, so don’t panic!)
***
Lemon Buttermilk Ice Cream
Yield: 8 (1/2 cup) servings
Ingredients:
2 cups sugar
6 large lemons
1 quart low-fat organic buttermilk
1/8 teaspoon salt
2 teaspoons lemon peel zest
Directions: Place sugar in a medium-size bowl. Grate the zest of 2 – 3 lemons to produce 2 teaspoons of zest. Juice as many lemons as needed to get ½ cup lemon juice. Add zest and juice to sugar. Mix well.
Add buttermilk and salt. Stir until sugar dissolves Chill 4 hours or overnight.
Freeze in an ice cream maker according to manufacturer’s instructions.
Makes 8 (1/2 cup) servings
Nutrition: 243 calories, 1 gram fat, 1 milligram cholesterol and 153 milligrams sodium.
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20 January 2009
Recipe: Dark Chocolate Bundt Cake
This is yet another easy to do chocolate beauty! Great for a dinner party or just a weekend relaxation with friends who happen to drop by for a lounging visit over coffee or tea. During Marti Gras season in Louisiana this little recipe will come in handy for that hectic time when feasting, cooking and baking is at its height just before the Lenten season begins. This will be a bit hit with everyone!
Dark Chocolate Bundt Cake
Yield: 12 servings
Prep Time: 20 minutes, Bake time: 1 hour plus 20 minutes
From: Southern Living
Ingredients:
8 ounces semisweet chocolate, coarsely chopped
1 (16 oz.) can chocolate syrup
1 cup butter, softened (2 sticks)
2 cups sugar
4 large eggs
2 ½ cups all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
Garnishes: Strawberry slices and Wintry-White Icing (recipe follows)
Directions: Melt chocolate in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 ½ minutes total). Stir in chocolate syrup until smooth.
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Sift together flour, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and melted chocolate just until blended. Pour batter into a greased and floured 14-cup Bundt pan.
Bake at 325° F. for 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool. Garnish, if desired.
Wintery-White Icing
Yield: Makes about ¾ cup
Prep time: 5 minutes
Stir together all ingredients until smooth. Drizzle over cooled cake and when ready to serve garnish with beautiful sliced fresh strawberries! Last thing to do? Enjoy at will!
Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana
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16 November 2008
Recipe - Dennys Oatmeal Pancakes with Cherries
Dennys Oatmeal Pancakes with Cherries
Heart-healthy, easy to make and vegetarian!
Here is a wonderful and hearty recipe for cold weather days - and lazy Sundays! This recipe is heart-healthy with lots of oatmeal, cherries for the mineral iron and buttermilk as the American version of yogurt.
Photo by Denny Lyon
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