Amish Buttermilk Cookies Food

BUTTERMILK PIE

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
• Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
• Bake for 40 to 60 minutes, or until center is firm.

25 BEST OLD-FASHIONED AMISH RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Amish dish in 30 minutes or less!

AMISH BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with parchment paper and spray with nonstick cooking spray. Set aside.
• Mix flour, baking powder, baking soda, salt, and sugar in a large bowl. Cut in cold butter. Add buttermilk and stir until just combined. Do not overmix.
• Place on a floured surface and pat into a circle about 1-inch thick. Cut biscuits using a 3.5-inch biscuit cutter. Arrange 6 biscuits in a circle, 1 in the center, edges touching.
• Bake in the preheated oven until bottoms are browned and tops are starting to brown, 11 to 14 minutes.

AMISH BUTTERMILK CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Melt butter, stir in brown sugar, flour and oats.
• Press into 9 or 10 inch spring form pan.
• Beat cream cheese, and brown sugar in a bowl until smooth.
• Beat in the buttermilk, flour and soda until smooth.
• Beat in two large eggs until mixed, add in vanilla, dont overbeat.
• Spoon into prepared crust lined pan.
• Sprinkle the top with the crushed macarrons.
• Bake in oven for 70 minutes or until set.
• This tends to be jiggly for a long time, so dont over cook, but keep centre semi jiggily. If desired turn heat off and let cool with door ajar.
• This also puffs up to the top of pan, top browns, and when cooled does fall in the centre area.
• Cool before cutting.
• Serve with raspberry sauce and fresh raspberries.

AMISH BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 475 degrees Fahrenheit.
• Combine the dry ingredients together in a bowl.
• Cut in the butter until the mixture is crumbly. If you feel the flour with your hands, you should feel the butter chunks in it. That's the texture you want so don't over mix it at this point.
• Add the buttermilk and mix just until combined. The dough will be slightly sticky.
• Turn the dough out onto a floured pastry mat and pat it into a horizontal rectangle that is about 1 1/2 inches thick. Fold the left side of the rectangle over the right side and pat it out into a vertical rectangle. Fold the bottom half up to the top and press it out into a horizontal rectangle again. Repeat the steps above 3 times for a total of 6 folds. Be careful not to overwork the dough while you are doing this. The folding is what creates the pretty layers. Sprinkle a little flour on the layers if the dough starts getting sticky, but just pat gently and handle the dough lightly.
• After 6 folds, gently pat the dough into a rectangle that is about 1 inch thick. Use a sharp circle biscuit cutter and press down through the dough, then lift up. Do not twist the cookie cutter or shuffle it around. Just push down, then pull straight up.
• Place biscuit on a silicone baking mat.
• Brush the tops of the biscuits with melted butter.
• Bake at 475 degrees Fahrenheit for 5 minutes, then reduce the heat to 425 degrees Fahrenheit (without opening the oven) and bake for an additional 8-10 minutes.
• Allow the biscuits to sit for 2-3 minutes before serving.
• Serve warm.

AMISH BUTTERMILK PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine sugar and lemon zest in a bowl. Using your hands, rub zest into sugar to release the natural oils of the zest. Add flour and mix well.
• Whip in buttermilk, lemon juice, eggs, butter, and lemon extract. Pour batter into pie crust.
• Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until center is slightly jiggly in center, 50 to 65 minutes. Custard will continue to set as pie cools.

AMISH BUTTERMILK COOKIES RECIPE

Steps:

• Preheat the oven to 350°.
• Cream the softened butter and sugar for a couple of minutes until fluffy.
• Add the eggs and mix.
• Add buttermilk and vanilla. Mix to combine.
• In a separate bowl, mix the flour, baking powder, soda, and salt. Add to the creamed mixture and mix until everything is incorporated.
• Drop onto parchment-lined cookie sheets and bake for 10 - 11 minutes.
• Allow the cookies to rest on the tray for a minute before removing to a wire cooling rack.
• Cool completely then drizzle or spread with glaze.