buttermilk - Annette's Sweet Treats

Melon and Chicken Pasta Salad

September 12, 2015 Leave a Comment

Melon and Chicken Pasta Salad

This recipe, Melon and Chicken Pasta Salad. (As of September 9, 2015 – there is still cantaloupe in the supermarket.) Melon, prosciutto and dried cranberries pair well together in this chicken pasta salad recipe. Fresh grilled chicken breast is best, but you can save time by using roasted or grilled chicken from the supermarket. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving.

Melon and Chicken Pasta Salad Recipe

Melon and Chicken Pasta Salad

1 clove garlic, minced

¼ tsp. salt

½ cup buttermilk

¼ cup low-fat mayonnaise

3 Tbsp. chopped fresh tarragon or 1 Tbsp. dried tarragon

1 Tbsp. distilled white vinegar

8 oz. (about 3 cups) whole-wheat bowtie pasta

2 cups cubed cantaloupe or honeydew melon

2 cups thinly sliced baby spinach

2 cups cubed or shredded cooked chicken

¼ cup dried cranberries

¼ cup chopped prosciutto (about 3 oz.)

Freshly ground pepper to taste

To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, tarragon and vinegar; whisk until combined.

To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add melon, spinach, chicken, cranberries, prosciutto, pepper and the dressing: toss to coat. 6 servings

(Recipe for Melon and Chicken Pasta Salad, Diabetic Connect, 2015)

Filed Under: Savory Tagged With: baby spinach, buttermilk, chopped prosciutto, cooked chicken, cubed cantaloupe, distilled white vinegar, dried cranberries, dried tarragon, garlic clove, low-fat mayonnaise

Dark Chocolate and Pumpkin Swirl Cake

November 15, 2014 Leave a Comment

Dark Chocolate and Pumpkin Swirl Cake

This recipe, Dark Chocolate and Pumpkin Swirl Cake, was in the November issue of Better Homes and Gardens. With Thanksgiving only weeks away, it might be something that you will add to your dessert table.

Dark Chocolate and Pumpkin Swirl Cake Recipe

Dark Chocolate and Pumpkin Swirl Cake

1 ¾ cups flour

2 tsp. pumpkin pie spice

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

2 large eggs

1 ¼ cups sugar

½ cup unsalted butter, melted

½ cup buttermilk

2 tsp. vanilla

1 cup canned pumpkin

3 oz. dark chocolate, melted

2 Tbsp. unsweetened cocoa powder

1 ½ cups powdered sugar

1 tsp. finely shredded orange peel

2 to 3 Tbsp. milk or orange juice

Preheat oven to 350 F. Coat a 9×5 inch pan with nonstick cooking spray. Line pan with parchment; coat with nonstick cooking spray; set aside.

In a large bowl whisk together flour, spice, baking powder, baking soda and salt; set aside.

In a medium bowl, whisk together eggs and sugar. Add butter, buttermilk and vanilla. Whisk until combined. Fold in pumpkin.

Add wet ingredients to dry ingredients all at once; whisk just until no lumps remain.

Divide batter in half. Add melted chocolate and cocoa powder to half to batter; stir to combine.

Alternately add batters to pan. Using a knife, swirl through batter. Bake 55 to 65 minutes until cake has risen and cracked, and a toothpick inserted near center comes out clean. Remove; let cool 20 minutes. Invert onto wire rack; cool completely.

For orange glaze, in a small bowl stir together powdered sugar, orange peel and orange juice. Spoon over cooled cake. 12 servings

(Recipe for Dark Chocolate and Pumpkin Swirl Cake was in www.tasteofhome.com, 2014)

Filed Under: Cake Recipes Tagged With: buttermilk, canned pumpkin, dark chocolate, orange juice, pumpkin pie spice, shredded orange peel, unsalted butter, unsweetened cocoa powder

Buffalo Chicken Wraps

June 18, 2014 Leave a Comment

Buffalo Chicken Wraps

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

www.tasteofhome.com

Blue cheese dressing and hot pepper sauce enhance these yummy tortilla wraps. Filled with chicken, cheese, lettuce and tomato, they’re colorful, fun to eat…and tote-able, too!

Athena Russell South Carolina

Buffalo Chicken Wraps Recipe

Buffalo Chicken Wraps

1 cup flour

1 tsp. salt

¼ tsp. pepper

½ cup buttermilk

4 boneless skinless chicken breast halves (4 oz. each)

1 cup canola oil

½ cup hot pepper sauce

¼ cup butter, melted

4 spinach tortillas (10 inches)

1 cup shredded lettuce

1 cup (4 oz.) shredded cheddar cheese

2/3 cup chopped tomatoes

½ cup blue cheese salad dressing

In a shallow bowl, combine the flour, salt and pepper. Place buttermilk in another shallow bowl. Dip chicken in buttermilk, and then roll in flour mixture.

In a large skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170 F. Drain on paper towels; cut into strips.

In a small bowl, combine hot pepper sauce and butter. Dip chicken strips into mixture, coating both sides. Place chicken in the center of each tortilla. Layer with lettuce, cheese, cheese and tomatoes; drizzle with salad dressing. Fold ends of each tortilla over filling; secure with toothpicks if desired.

4 servings

(Recipe for Buffalo Chicken Wraps was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: blue cheese salad dressing, boneless skinless chicken breast halves, buttermilk, hot pepper sauce, shredded cheddar cheese, spinach tortillas

Monkey Bread

April 13, 2014 Leave a Comment

Monkey Bread

Is it called Monkey Bread because it is more fun than a barrel of monkeys? Or because it is picked apart the way monkeys pick at things? Or because it looks like monkey brains? Whatever the reason is…one thing for sure, it’s delicious!! Make your own, and you’ll agree!!

Lauren Chattman

Monkey Bread Recipe

Monkey Bread

For the Topping:   ½ cup (1 stick) unsalted butter, melted and cooled

¾ cup light brown sugar

1 tsp. pure vanilla

¼ tsp. salt

For the Cake:   ½ cup granulated sugar

1 tsp. cinnamon

9 Tbsp. unsalted butter, chilled

3 cups unbleached all-purpose flour

1 Tbsp. baking powder

¾ tsp. baking soda

¾ tsp. salt

1 cup plus 2 Tbsp. buttermilk (plus more if necessary)

½ cup chopped pecan

Preheat the oven to 350 F. Grease a nonstick 12 cup Bundt pan and dust with flour. Make the topping: whisk together the melted butter, light brown sugar, vanilla and salt. Set aside.

Make the cake: Combine the granulated sugar and cinnamon in a zipper-locked bag. Dice the butter into ¼ inch pieces. Place the butter in a small bowl and set it in the freezer while you gather the rest of the cake ingredients.

Combine the flour, baking powder, baking soda and salt in a large mixing bowl. Add the chilled butter pieces and, with an electric mixer, mix on low until the mixture resembles coarse meal. Stir in the buttermilk until the mixture just comes together, adding a little extra if it seems too dry.

Use a small ice cream scoop or spoon to scoop up balls of dough and transfer them to the zipper-lock bag. Shake the bag to coat the balls with cinnamon sugar.

Place the coated balls of dough in the prepared pan, sprinkling pecans over them as you go. Pour the melted butter mixture over the cake. Bake until the cake is firm and well risen and the caramel is melted, 35 to 40 minutes. Let the cake cool 10 minutes. Invert onto a serving platter and serve immediately.        8-10 servings

(Recipe for Monkey Bread was in Newsday, Thursday, March 27, 2014)

Filed Under: Bread Recipes Tagged With: buttermilk, chopped pecans, cinnamon, light brown sugar, pure vanilla extract, unbleached all-purpose flour, unsalted butter

Ginger Pear Muffins

March 3, 2014 Leave a Comment

Ginger Pear Muffins

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

This wonderful recipe has been in my files for years. The chunks of fresh pear make each bite moist and delicious. This recipe is Diabetic.

Lorraine Caland Thunder Bay, Ontario

Ginger Pear Muffins Recipe

Ginger Pear Muffins

¾ cup packed brown sugar

1/3 cup canola oil

1 egg

1 cup buttermilk

2 ½ cups flour

1 tsp. baking soda

1 tsp. ground ginger

½ tsp. salt

½ tsp. ground cinnamon

2 cups chopped peeled fresh pears

Topping: 1/3 cup packed brown sugar

¼ ground ginger

2 tsp. butter, melted

In a small bowl, beat the brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine the flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill paper-lined muffin cups two-thirds full.

For topping, combine sugar and ginger. Stir in butter until crumbly. Sprinkle over batter.

Bake at 350 F. for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. 1 ½ dozen

(Recipe for Ginger Pear Muffins was on www.tasteofhome.com, 2014)

Filed Under: Cupcake Recipes Tagged With: buttermilk, fresh pears, ginger

Best Coconut Chocolate Cake

February 10, 2014 Leave a Comment

Best Coconut Chocolate Cake

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

www.tasteofhome.com

I hope other families enjoy this coconut chocolate cake as much as my family does.

Dorothy West Nacogdoches, Texas

Best Coconut Chocolate Cake Recipe

Best Coconut Chocolate Cake

2 cups flour

2 cups sugar

1 tsp. baking soda

½ tsp. salt

1 cup butter, cubed

1 cup water

¼ cup baking cocoa

2 eggs

½ cup buttermilk

1 tsp. vanilla

Topping: 1 can (12 oz.) evaporated milk, divided

1 ¼ cups sugar, divided

20 large marshmallows

1 package (14 oz.) coconut

2 cups slivered almonds, toasted, divided

½ cup butter, cubed

1 cup semi-sweet chocolate chips

In a large bowl, combine the flour, sugar, baking soda and salt. In a small saucepan, combine the butter, water, cocoa. Cook and stir until butter is melted; add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well.

Pour into a greased 15×10 inch baking pan. Bake at 350 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, in a large saucepan, combine 1 cup evaporated milk, ¾ cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from heat; stir in coconut. Immediately sprinkle I cup almonds over cake. Spread coconut mixture over top. Sprinkle with remaining almonds (pan will be full).

In a small saucepan, combine butter with remaining milk and sugar. Cook and stir until butter is melted. Remove from the heat; stir in chocolate chips until melted. Drizzle over almonds. Cool on a wire rack.

35 servings

(Recipe for Best Coconut Chocolate Cake was on www.tasteofhome.com, 2014)

Filed Under: Cake Recipes Tagged With: baking cocoa, buttermilk, coconut, evaporated milk, large marshmallows, semi-sweet chocolate chips, silvered almonds

Blueberries ‘N’ Cheese Coffee Cake

August 31, 2013 Leave a Comment

Blueberries ‘N’ Cheese Coffee Cake

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

www.tasteofhome.com

This is favorite coffee cake. It is prepared often for guests. (This recipe is Diabetic Friendly!)

Taste of Home Test Kitchen Greendale, Wisconsin

Blueberries ‘N’ Cheese Coffee Cake Recipe

Blueberries ‘N’ Cheese Coffee Cake

2 Tbsp. butter, softened

¾ cup sugar

1 egg

2 egg whites

¼ cup unsweetened applesauce

2 Tbsp. canola oil

1 tsp. grated lemon peel

2 ¼ cups flour, divided

1 ¼ tsp. baking powder

1 tsp. salt

½ tsp. baking soda

1 cup buttermilk

2 cups fresh or frozen blueberries

1 package (8 oz.) reduced-fat cream cheese, diced

Topping: ¼ cup flour

¼ cup sugar

1 tsp. grated lemon peel

2 Tbsp. cold butter

In a large bowl, beat the butter and sugar until crumbly. Beat in the egg, egg whites, applesauce, oil and lemon peel. Combine 2 cups flour, baking powder, salt and baking soda; add to the sugar mixture alternately with buttermilk, beating well after each addition.

In a bowl, toss blueberries with remaining flour; fold into batter along with cream cheese. Pour into a 13×9 inch baking dish coated with cooking spray.

For topping, combine the flour, sugar and lemon peel in a bowl; cut in butter until mixture is crumbly. Sprinkle over butter.

Bake at 375 F. for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. 15 servings

(Recipe for Blueberries ‘N’ Cheese Coffee Cake was in tasteofhome.com)

Filed Under: Cake Recipes Tagged With: blueberries, buttermilk, egg, egg whites, grated lemon peel, reduced fat cream cheese, unsweetened applesauce

Peachy Buttermilk Shakes

August 29, 2013 Leave a Comment

Peachy Buttermilk Shakes

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

www.tasteofhome.com

The tang of buttermilk blended with sweet peaches prompts frequent requests for this shake from my husband and grandchildren.

Anna Mayer Fort Branch, Indiana

Peachy Buttermilk Shakes Recipe

Peachy Buttermilk Shakes

1 cup buttermilk

3 cups fresh or frozen unsweetened sliced peaches, thawed

1 cup vanilla ice cream, softened

¼ cup sugar

¾ tsp. cinnamon

Place all ingredients in a blender; cover and process until smooth. Pour into chilled glasses; serve immediately. 3 servings

(Recipe for Peachy Buttermilk Shakes was in tasteofhome.com)

Filed Under: No-Bake Recipes Tagged With: buttermilk, unsweetened sliced peaches, vanilla ice cream

Nut-Topped Strawberry Rhubarb Muffins

July 5, 2013 Leave a Comment

Nut-Topped Strawberry Rhubarb Muffins

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

www.tasteofhome.com

A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They’re perfect for a bunch or a grab-and-go-breakfast.

Audrey Stallsmith Hadley, Pennsylvania

Nut-Topped Strawberry Rhubarb Muffins Recipe

Nut-Topped Strawberry Rhubarb Muffins

2 ¾ cups flour

1 1/3 cups brown sugar

2 ½ tsp. baking powder

½ tsp. baking soda

½ tsp. cinnamon

¼ tsp. salt

1 egg

1 cup buttermilk

½ cup canola oil

2 tsp. vanilla

1 cup fresh chopped strawberries

¾ cup diced fresh or frozen rhubarb

Topping: ½ cup chopped pecans

1/3 cup packed brown sugar

½ tsp. cinnamon

1 Tbsp. cold butter

In a large bowl, combine the first six (6) ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper lined muffin cups two-thirds full.

In a small, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 400 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. 1 ½ dozen

(Recipe for Nut-Topped Strawberry Rhubarb Muffins was in tasteofhome.com)

Filed Under: Cupcake Recipes Tagged With: buttermilk, chopped pecans, packed brown sugar, rhubarb, strawberries

Melon and Chicken Pasta Salad

Dark Chocolate and Pumpkin Swirl Cake

Buffalo Chicken Wraps

Monkey Bread

Ginger Pear Muffins

Best Coconut Chocolate Cake

Blueberries ‘N’ Cheese Coffee Cake

Peachy Buttermilk Shakes

Nut-Topped Strawberry Rhubarb Muffins

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