Gramas Buttermilk Hot Cakes Food

GRANDMA'S BUTTERMILK COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix flour, salt, and 1/2 teaspoon of cinnamon into a large mixing bowl. Add sugar and oil and mix on medium speed until well blended and feathery.
• Remove 3/4 cup of this mixture and put in a smaller mixing bowl for the topping. Add walnuts and remainder of cinnamon to the contents of the smaller bowl for the topping, mix well and set aside for later.
• To remaining mixture (not the topping) add baking soda, baking powder, egg and buttermilk. Mix until smooth, this is the coffeecake batter.
• Spoon the cake batter into a buttered 9 x 13 baking dish. Sprinkle the topping over the cake batter and press lightly with fingers. Bake at 350 degrees for 25 - 30 minutes.

GRANDMA'S BUTTERMILK PANCAKES

Steps:

• Lightly grease a cast-iron pan or griddle with vegetable oil, wiping off excess with a paper towel. In a medium mixing bowl, whisk the egg yolks into the buttermilk, then whisk in the butter. In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt, then sift these dry ingredients into the buttermilk mixture. Lightly whisk together until the batter is just mixed (a few lumps won't hurt). In a clean mixing bowl, beat the egg whites with a whisk until soft peaks form. Use a rubber spatula to fold them into the batter. Don't overwork the batter; keep it light and fluffy.
• Heat the griddle over medium-high heat until hot. (To test, flick a bit of water onto the pan; it'll bead up and dance if it's hot enough.) Pour about 1/4 cup of batter onto the griddle. Cook until little holes appear on the surface and the cooked side of the pancake is golden brown (lift the edge to check), about 1 minute on each side. Don't worry if the first one or two don't turn out well-that's normal. Continue making pancakes, regreasing the pan as needed. Stack pancakes on a plate, slather generously with butter, and pour on a few good glugs of real maple syrup. Makes 4 batches of 3 pancakes (4" in diameter).

MOM'S BUTTERMILK CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
• For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.

GRANDMA'S BUTTERMILK SPICE CAKE

Steps:

• Preheat oven to 350°F.
• Grease and lightly flour two 9" round cake pans.
• In a large bowl, cream together shortening, sugar and eggs.
• In a separate bowl, sift together flour, baking powder, salt, nutmeg and cinnamon.
• Add to creamed sugar mixture.
• Beat together and while mixing, add 1 1/2 cups buttermilk and the vanilla.
• Beat on medium until well mixed.
• In a small, separate bowl, mix 1/3 cup buttermilk with 1 teaspoons baking soda.
• With a spatula, gently fold the baking soda and buttermilk mixture to batter.
• Divide the batter into the two 9" round pans and bake at 350 F for 30 minutes or until toothpick comes out clean.
• Let cakes cool.
• Meanwhile, prepare icing by mixing all ingredients in a large mixing bowl.
• Whip hard for 5-10 minutes.
• Place one cake on a cake plate.
• Put approximately 1/3 frosting on top of the cake. Top with the second cake.
• Frost the top of the second cake and the sides of both cakes.
• Enjoy!

GRANDMOTHER'S BUTTERMILK POUND CAKE

Steps:

• Sift together flour and baking soda.
• Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract. (Total beating time: 10 minutes.).
• Add dry ingredients alternately with buttermilk, beating well after each addition. Pour batter into well greased 9 inch tube pan.
• Bake in 350°F oven about 1 hour and 25 minutes or until cake tests done. Cool in pan on rack 15 minutes. Remove from pan; cool on rack.
• Spoon Almond Glaze over top of cake. Let some of glaze drip down sides. Makes 12 servings.
• FOR THE ALMOND GLAZE: Combine 1 1/2 cups sifted confectioners sugar, 2 to 3 Tablespoons milk and 1/2 teaspoons almond extract. Stir until smooth.
• Country Fair Cookbook.

CARROT CAKE WITH BUTTERMILK GLAZE

Steps:

• Preheat oven 350 degrees F. Spray a 13 x 9-inch baking dish with cooking spray (No need to grease - there is oil in the cake batter).
• In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
• In another bowl mix together flour, baking soda, cinnamon, and salt; add to the egg mixture *STIR* with wooden spoon until combined.
• Fold in carrots, drained pineapple, coconut and walnuts; mix with wooden spoon until combined.
• Transfer to prepared baking dish.
• Bake for 30 minutes until golden brown. Cover the pan loosley with foil to prevent excess browning. Continue to cook another 25 minutes.
• Buttermilk glaze:.
• In a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
• Cook for about 2 minutes add 1/2 cup coconut and 1/2 cup finely chopped walnuts.
• continue to cook another 2 minutes or until the mixture is golden brown.
• Remove from heat and stir in vanilla.
• Poke holes in cake (I use a kabob skewer) Pour buttermilk glaze over hot cake.
• BROIL:.
• Return cake to oven and broil until bubbly -- about 1-2 minutes.
• Cool completely before serving.

FAVORITE BUTTERMILK HOTCAKES

Steps:

• Mix flour, sugar, baking soda, and salt together in a large bowl. Mix in buttermilk, eggs, and melted butter. Stir wheat germ into the batter last.
• Heat a lightly buttered griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

GRANDMA RUBY'S BUTTERMILK POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times.
• Beat sugar and shortening together until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until batter is just combined. Pour batter into prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

HEARTY COUNTRY HOT CAKES

Steps:

• Combine buttermilk, flour, sugar, farina, oil, egg, vanilla extract, baking powder, baking soda, and salt in a bowl. Beat using an electric mixer on low until just combined.
• Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until middle is set, about 4 minutes. Flip and cook until golden brown on the other side, 3 to 5 minutes. Repeat with remaining batter.

GRANDMA CADDELL'S HOT CAKES

Steps:

• Mix all dry ingredients in a med. size bowl.
• Then add enough milk and stir until smooth.
• Add eggs.
• Add vanilla.
• Stir again.
• If needed, add more milk. The batter should be a bit on the thin consistency side.
• Let these set for about 5 min, and they will thicken a little.
• Drop batter on either a ungreased griddle, or a non stick fry pan on medium heat. The first pancake is always the test to see if your pan is on the right heat. You can make these any size you want, but grapefruit size is the way grandma always made them.
• This recipe can also be halved. And, these freeze up great! I freeze them for my family for a quick breakfast, or after school snack.

MY GREAT GRANDMOTHER'S BUTTERMILK LEMON COCONUT CAKE

Steps:

• Preheat oven to 300. Grease and flour 3 9" cake pans. Sift together flour and salt.
• Cream shortening and sugar until fluffy.
• Beat in eggs one at a time until combined.
• Add buttermilk, soda, and flavoring.
• Add flour mixture gradually until combined. This is similar to a pound cake batter.
• Pour into cake pans at bake for 40 minutes or until toothpick inserted in cake comes out clean.
• For Icing:.
• Cook sugar, milk, coconut, marshmallows over a double boiler until smooth. Note: as it is hard to find unsweeted coconut, I've used sweeted and reduced the sugar to 1/2 Cup. Fold in almond extract. Icing will be fairly runny--it's supposed to seep into the cake and run off the sides. If you want it to be thicker, add more marshmallows.
• Ice layers and top of cake while still hot. I poke holes in the layers with a toothpick so that the icing seeps down into the cake.
• Cover and refrigerate overnight. No cheating! You MUST serve it after it's been refrigerated, and serve it cold - it's best that way.
• Enjoy!

MICHAEL'S GREAT-GRANDMOTHER'S FRY CAKES

Steps:

• Oil temperature should be at 375 degrees F.
• Add baking soda to the buttermilk. Let set while preparing the next steps.
• In a large bowl mix the sugar, crisco and egg.
• Add the baking powder, ground cinnamon, nutmeg, and salt to the flour in small bowl.
• Mix flour mixture and buttermilk alternately into egg mixture until mixture holds together. Add a little more flour if needed.
• Turn dough onto a floured surface and knead until it springs back when pushed inches.
• Roll out, cut with a doughnut cutter.
• Drop in hot crisco, which has been heated to 375 F for about 3 minutes.
• Turn the doughnuts after they come to the surface of grease (about 1 1/2 minutes) and cook other side (about 1 1/2 minutes).
• Drain on paper towels.

GRANDMA'S EGGLESS, BUTTERLESS, MILKLESS CAKE

Steps:

• In a large bowl, combine all the dry ingredients together.
• Combine all the wet ingredients together in another bowl.
• Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth.
• Pour batter into a greased 9 x 13 inch pan.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Let cool in pan. When cool sprinkle with confectioners' sugar.