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Country Fried Venison

9 Feb
Venison Steaks 29,80 p/kg @ Baars Poelier, Mar...
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Venison is a staple in many Southern homes. This recipe takes the wild flavor away.

2 pounds venison tenderloin

1/2 cup soy sauce

1/2 cup Worcestershire sauce

1/2 cup butter, melted

2 tsp liquid smoke

1 egg, beaten

1 cup buttermilk

1 cup flour

2 tsp seasoned salt

2 tsp vegetable oil

 

Cut tenderloin into eight steaks. In a large zip loc bag, combine soy sauce, Worcestershire sauce, butter and liquid smoke. Add steaks; seal bag and turn to coat. Refrigerate for 2 hours.

In a shallow bowl, combine egg, and buttermilk. In another bowl, combine flour and seasoned salt. Drain steaks, discard marinade. dip steaks in buttermilk mixture, then into flour mixture. In a large skillet over medium-high heat. cook steaks in oil for 12 to 14 minutes, turning occasionally.

 

Serves 8

 

Fried Okra Salad

8 Feb
Español: Frutos del gombo English: Bucket of r...

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1-1/2 cups self-rising yellow cornmeal

1 tsp salt

1 pound fresh small okra pods

1-1/2 cups buttermilk

Vegetable oil

1 head Bibb lettuce, rough chopped

1 large tomato, chopped

1 medium sweet onion, thinly sliced

1 medium red bell pepper, chopped

Lemon Dressing

3 bacon slices, fried crisp and crumbled

 

Combine cornmeal and salt. Dip okra in butter milk; dredge in cornmeal. Pour vegetable oil to a depth of 2 inches into a Dutch oven or deep cast iron skillet; heat to 375 degrees. Fry okra in batches, 2 minutes or until golden brown, turning once. Drain on a wire rack over paper towel lined baking sheet.

Arrange lettuce on a serving platter; top with tomatoes, onions, and bell peppers. Add Lemon Dressing, tossing to coat. Top with fried okra, and sprinkle with crumbled bacon. Serve immediately.

 

Lemon Dressing:

1/4 cup fresh lemon juice

3 TBSP chopped fresh basil

1 tsp salt

1 tsp paprika

1/2 tsp pepper

1/4 cup olive oil

Combine first 5 ingredients in a bowl. Add oil, whisking until combined.

 

Serves 6

 

 

 

Peanut Butter Cake

16 Jan

1/2 cup peanut butter

1 tsp salt

1 cup water

2 eggs

1 cup butter

1/2 cup buttermilk

2 cups all-purpose flour

1 tsp baking soda

2 cups sugar

 

Preheat oven to 350

In a large bowl mix flour, sugar, salt, and baking soda. In a small bowl mix eggs and buttermilk. Bring peanut butter, water and butter to a rapid boil over medium high heat.. Pour boiling mixture over dry mixture and mix well. Add buttermilk and egg mixture. Pour into greased 13 x 9 baking pan.  Bake for 20 to 25 minutes. Cool completely.

Frosting:

1/2 cup butter

1/2 cup peanut butter

6 TBSP buttermilk

1 tsp vanilla

4 cups powdered sugar

Bring butter, peanut butter and buttermilk to a rapid boil over medium high heat. Remove from heat; Add vanilla. Mix in powdered sugar. Frost cake while frosting is hot.

Italian Cream Cake

12 Jan

1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

5 large eggs, separated

1 TBSP vanilla

2 cups all-purpose flour

1 tsp baking soda

1 cup buttermilk

1 cup sweetened flaked coconut

Coconut Filling

Nutty Cream Cheese Frosting

 

Preheat oven to 350

Beat butter and shortening at medium speed until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beat just until blended. Combine flour and soda; 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 coconut. Beat egg whites until stiff peaks form; fold into batter. Pour into 3 greased and floured 9 inch cake pans. Bake 25 minutes or until toothpick comes out clean. Cool in pans 20 minutes. remove from pans and cool completely. Spread between layers with coconut filling and frost with nutty cream cheese frosting.

Classic Cola Cake

12 Jan

3/4 cup chopped pecans

1 cup cola soft drink

1/2 cup buttermilk

1 cup butter, softened

1-3/4 cups sugar

2 large eggs, lightly beaten

2 tsp vanilla

2 cups all-purpose flour

1/4 cup unsweet cocoa

1 tsp baking soda

1-1/2 cups mini marshmallows

 

Preheat oven to 350

Arrange pecans in a single layer on a shallow baking pan. Bake 8 to 9 minutes or until toasted. Combine cola and buttermilk. Beat butter at low-speed until creamy. Gradually add sugar, beating until blended. Add eggs and vanilla, beat at low-speed just until blended. Combine flour, cocoa, and baking soda. Add to flour mixture alternately with cola mixture, beginning and ending with flour mixture. Beat at low-speed just until blended after each addition. Stir in marshmallows. Pour batter into a greased and floured 13×9 baking dish. Bake for 30 to 35 minutes or until toothpick comes out clean. Remove from oven and cool 10 minutes. Pour frosting over warm cake; sprinkle with toasted pecans.

 

Frosting:

1/2 cup butter

1/3 cup cola soft drink

3 TBSP unsweet cocoa

1 (16 oz) package powdered sugar

1 TBSP vanilla

Bring first 3 ingredients to a boil in a large saucepan over medium heat, stir until butter is melted. Remove from heat; whisk in sugar and vanilla. Use immediately.

Buttermilk Cloverleaf Rolls

6 Jan

½ cup butter, melted

2 cups buttermilk

2 pkgs (.25oz each) active dry yeast

½ teaspoon baking soda

2 tablespoons granulated sugar

2 teaspoons salt

5 to 6 cups all-purpose flour

1 egg, lightly beaten

Heat oven to 400 degrees

In a small saucepan, heat butter and buttermilk until warm test with thermometer, temperature should be 110 degrees. Remove from heat. Stir in yeast. Let sit 3 minutes. Stir until yeast is completely dissolved. In a large bowl combine yeast mixture, baking soda, granulated sugar and salt until blended. Stir in flour, ½ cup at a time, until dough leaves sides of bowl.

On a lightly floured surface, knead dough 10 minutes or until smooth and no longer sticky, adding more flour as needed. Shape into ball. Place into a large buttered bowl, turning to coat dough in butter. Cover with plastic wrap and store in a warm place to rise, about 45 minutes or until doubled in size. Punch dough down

Divide dough into 24 even pieces. Divide each piece into 3 even balls. Place 3 balls each into a well buttered muffin pan. Cover and let rise 30 minutes or until doubled in size. Coat each roll with egg. Bake 15 minutes or until golden brown.

Makes 24 Rolls

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