salt 2 eggs 1/2 cup unsweetened applesauce 1/3 cup sugar (the original recipe calls for 2/3 cup but I found 1/3 cup to be plenty sweet) 1/2
cup buttermilk zest and juice of 1 lemon 1 cup zucchini, grated
Not exact matches
3/4
cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment 2 1/3
cups cake flour, plus more for pan 2 1/2
cups (10 ounces) fresh cherries, pitted and halved 1/4
cup plus 1 1/3
cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon
zest 1
cup well - shaken
buttermilk Powdered sugar 1/4
cup sliced almonds, toasted
2
cups all purpose flour 1 1/2
cups white sugar 2 teaspoons baking powder 1/2 teaspoon salt
zest and juice of 1 lime 10 tablespoons butter, softened and cubed up 1 - ish
cup of
buttermilk 2 eggs 2
cups diced rhubarb, about 1/2 a pound
1/2
cup (1 stick) unsalted butter plus more for pan 3/4
cup all - purpose flour plus more for pan 1/2
cup golden raisins 3/4
cup whole wheat flour 1 tsp baking soda 1 tsp kosher salt 1 tsp ground cinnamon 2 large persimmons 1/3
cup buttermilk 2 tbsp finely grated orange
zest 1/2 sugar
cup sugar 2 large eggs
Add the butter, lemon
zest and 1
cup of the
buttermilk to the flour mixture.
Lemon - poppy seed cake with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3
cups (420g) cake flour * 2
cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1
cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated
zest and juice of 1 large lemon 1 1/4
cups (300 ml)
buttermilk 5 egg whites 1/3
cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5
cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1
cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.
Prep Time: 15 mins Total Time: 45 mins Makes about 2
cups 1
cup mayo 1/2
cup sour cream 1/2
cup buttermilk plus more as needed 1 tablespoon Dijon mustard 2 tsp lemon juice, plus
zest 1 teaspoon celery seed 1 small shallot, minced 1 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black pepper 1/4
cup finely chopped mixed herbs (such as dill, tarragon, parsley, basil)
1/4
cup plus 2 tablespoon (60 g) quinoa flour 2 tablespoon plus 2 teaspoon (36 g) yellow corn meal 1/4
cup plus 2 tablespoon (60 g) corn starch 1/4
cup plus 2 tablespoon (60g) potato starch (not potato flour) 2 tablespoon plus 2 teaspoon (30 g) oat flour (make sure they are certified gluten free) 2 teaspoon baking soda 1 teaspoon salt
zest from two lemons 1
cup buttermilk 2 tablespoons lemon juice 2 large eggs 4 tablespoon (1/2 stick) unsalted butter, melted 1 teaspoon vanilla 2 tablespoons honey 1/4
cup (30 g) golden flax meal
Let's start baking... Blueberry Muffins Yields: 14 Large muffins Ingredients: 3
cups all purpose flour 3 tsp baking powder 1 tsp salt 2/3
cup vegetable oil 1 & 1/2
cups granulated sugar 2 eggs 2/3
cup buttermilk 2 tsp pure vanilla extract 2 & 1/2
cups fresh blueberries, washed and dried well 2 lemons,
zested Streusel Topping Ingredients: 2/3
cup packed brown sugar 1/4
cup all purpose flour 1/2 tsp cinnamon 2 tbsp room temperature salted butter 1/4
cup instant oats Directions: 1.
1 1/2
cups AP flour or Gluten Free flour blend (we used Pamela's GF Artisan Blend) 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons unsalted butter, softened 3/4
cup granulated sugar, plus 1 tablespoon 1 large egg 2/3
cup buttermilk 2 teaspoons vanilla extract 3 teaspoons grated lemon
zest, divided (orange is ok if you prefer) 1/2
cup each raspberries and blueberries
Muffins 1 1/2
cups (6 ounces) King Arthur Traditional Whole Wheat Flour or King Arthur 100 % White Whole Wheat Flour 3/4
cup (2 5/8 ounces) quick - cooking oats 1/4
cup (1 3/4 ounces)
buttermilk powder or nonfat dry milk 2/3
cup (4 5/8 ounces) sugar 2 teaspoons baking powder 1/2 teaspoon salt 1
cup fresh or frozen cranberries, * chopped 1/2
cup (2 ounces) chopped pecans or walnuts (optional) 1 tablespoon orange
zest (finely grated orange peel) 2 large eggs 3/4
cup (6 ounces) milk 1/3
cup (2 1/4 ounces) vegetable oil or melted butter Glaze 2 tablespoons (1 ounce) orange juice 3 tablespoons (1 1/4 ounces) sugar or 1
cup (4 ounces) confectioners» sugar, sifted
ingredients CHRISTMAS HAM: 1 7 - 9 pound smoked boneless ham 1
cup molasses 2 oranges (1
zested, both juiced) 3 tablespoons Dijon mustard (divided) FLAKY
BUTTERMILK BISCUITS: nonstick cooking spray 1 sweet potato (peeled, grated) 2 and 1/2 cups all - purpose flour (plus more for dusting) 1 tablespoon baking powder 1 and 1/2 teaspoons Kosher salt 1/2 teaspoon baking soda 1 teaspoon honey 2 tablespoons vegetable shortening 8 tablespoons unsalted butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon K
BUTTERMILK BISCUITS: nonstick cooking spray 1 sweet potato (peeled, grated) 2 and 1/2
cups all - purpose flour (plus more for dusting) 1 tablespoon baking powder 1 and 1/2 teaspoons Kosher salt 1/2 teaspoon baking soda 1 teaspoon honey 2 tablespoons vegetable shortening 8 tablespoons unsalted butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4
cups lowfat
buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon K
buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher salt
ingredients ORANGE CURD: 1 whole orange (
zest only) 1/2
cup orange juice (freshly squeezed) 1/4
cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1
cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2
cups cake flour (sifted) 1/2
cup cocoa powder (sifted) 1 1/3
cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3
cup molasses 2 teaspoons vanilla extract 1/3
cup hot water 1/2
cup buttermilk 1/3
cup canola oil 8 ounces cream cheese (softened)
:D Lemon ginger cake slightly adapted from the always great Baking by Flavor Cake: 2 3/4
cups (385g) all purpose flour 1/3
cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1
cup (226g / 2 sticks) unsalted butter, softened 2
cups (400g) superfine sugar finely grated
zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1
cup minus 2 tablespoons
buttermilk **, well shaken heaping 1/3
cup finely chopped crystallized ginger *** Syrup: 1/2
cup (120 ml) freshly squeezed lemon juice 1/2
cup (100g) superfine sugar Preheat the oven to 180 °C / 350 °F.
Ingredients: 1
cup all purpose flour 1
cup whole wheat flour 1 teaspoon baking soda 1/2 teaspoon salt 1 large egg, preferably at room temperature 3/4
cup granulated sugar 1/4
cup dark brown sugar 1
cup buttermilk (I made mine using vinegar and milk) 1/3
cup canola oil 2 teaspoons vanilla extract 1 teaspoon grated lemon
zest 1 and 1/2
cups fresh strawberries, rinsed and diced into 1/4 inch cubes 1 tablespoon flour
Grated
zest and juice of 1 orange 3/4
cup buttermilk 2 large eggs 3 Tbsp honey 1 stick (8 Tbsp) unsalted butter, melted and cooled 1/3
cup apple sauce 2
cups all - purpose flour 2-1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1
cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3
cup sliced almonds, for topping (optional)
The Cake: 2 1/2
cups (325 g) all purpose flour 1 3/4
cups (350 g) white granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2/3
cup (170 ml) vegetable oil 1/2
cup (130 ml)
buttermilk 1/4
cup (60 ml) lime juice 3 large eggs 2 tablespoons lime
zest, from 2 large lemons 2 tablespoons poppy seeds
Whisk 1
cup buttermilk,
zest, and vanilla in a small bowl.
3
cups all - purpose flour plus more for surface 3/4
cup granulated sugar 1 tablespoon baking powder 1 teaspoon dried lavender buds 1 teaspoon kosher salt 1/2 teaspoon baking soda 3/4
cup (1 1/2 sticks) chilled unsalted butter, cut into 1 / 4 - inch cubes 1
cup plus 2 tablespoons
buttermilk 2 teaspoons finely grated lemon
zest 1 teaspoon vanilla extract 2 tablespoons sanding or granulated sugar
1 1/2
cups whole wheat pastry flour 1
cup cake and pastry flour 1 tablespoon baking powder 1/2
cup light brown sugar 1/2 teaspoon salt 2 large eggs 1
cup buttermilk 1/4
cup butter, melted and cooled slightly
zest of 2 lemons 1
cup of berries (I used strawberries) 3 tablespoons large grain raw sugar 1 teaspoon large grain salt (I used Kosher salt)
Citrus Southwestern Salad Dressing Ingredients 1
cup mayo 1
cup buttermilk Few dashes of hot sauce 1/2 bunch cilantro 2 scallions, chopped
Zest of 1 orange 2 garlic cloves -LSB-...]
1
Cup All - purpose Flour 1
Cup Whole Wheat Pastry Flour 1/2
Cup Sugar 1 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1/4
Cup Organic Virgin Coconut Oil 1 1/4 Cups Low - fat
Buttermilk 1 Large Egg 1/2 Teaspoon Fiori di Sicilia Extract (or 1/2 Teaspoon Lemon Extract) 1 Tablespoon Grated Lemon
Zest 1
Cup Fresh or Frozen Blueberries Topping: 1/3
Cup Sugar Rubbed With 1 Teaspoon Grated Lemon
Zest
1
cup all - purpose flour 1/2
cup yellow cornmeal 1/4
cup sugar 1 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 1/4
cups buttermilk 4 tablespoons unsalted butter, melted 2 large egg yolks 1 1/2 teaspoons grated lemon
zest 2 large egg whites 1
cup + fresh or frozen blueberries
Ingredients: • 1/4
cup all - purpose flour • 1
cup sugar • 4 tablespoons unsalted butter, melted • 1/2
cup fresh lemon juice • 1 tablespoon grated lemon
zest • 1/2 teaspoon almond extract • 3 large eggs, separated • 1 1/2
cups buttermilk • Blackberry Sauce or Blueberry Sauce (optional)
ingredients ROASTED APPLE BASE: 4 Granny Smith apples (peeled, cored, sliced) 1
cup large golden raisins 1 tablespoon lemon juice 1/2 teaspoon vanilla extract 4 tablespoons unsalted butter (melted) 1/4
cup light brown sugar 1 tablespoon cornstarch 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon Kosher salt 1
cup apple cider CORNMEAL DUMPLINGS: 1/2
cup yellow cornmeal 1/2
cup all - purpose flour 2 teaspoons baking powder 1 tablespoon granulated sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon Kosher salt 1 lemon (
zested) 2 tablespoons unsalted butter (melted) 1 large egg (beaten) 1/2
cup buttermilk SOUR CREAM WHIPPED CREAM: 1/2
cup heavy cream 1/4
cup sour cream powdered sugar (for garnish)
4
cups all - purpose flour, plus extra for currants (I used 2 1/2 whole wheat 1 1/2 unbleached) 4 tablespoons sugar 1 teaspoon baking soda 1 1/2 teaspoons kosher salt 4 tablespoons cold unsalted butter, cut into 1 / 2 - inch dice 1 3/4
cups cold
buttermilk, shaken 1 extra-large egg, lightly beaten 1 teaspoon grated orange
zest 1
cup dried currants
1 1/2
cups unbleached all - purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 6 tablespoons unsalted butter, softened 3/4
cup granulated sugar, plus 1 tablespoon 1 large egg 1/2
cup buttermilk 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 2 teaspoons finely grated lemon
zest, divided 1 pound strawberries, halved — or quartered if very large
1
cup oats 3/4
cup almond flour 1/4
cup chickpea flour 2/3
cup brown rice flour 2 tablespoons arrowroot starch (cornstarch gets the job done too) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon allspice 1/2 black pepper 1/2 teaspoon sea salt 6 dried prunes 1 large carrot 1/2 green apple 2 very ripe bananas 2/3
cup buttermilk or plain yogurt
zest of 1 orange 1/3
cup olive or melted coconut oil 3 eggs
1 teaspoon kosher salt 1/2 teaspoon baking soda 3/4
cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4 ″ cubes 1
cup plus 2 tablespoons
buttermilk 2 teaspoons finely grated lemon
zest 1 teaspoon vanilla extract 2 tablespoons sanding or granulated sugar
Pound Cakes 1
cup -LCB- 2 sticks -RCB- unsalted butter, room temperature, plus more for pan 3
cups all - purpose flour, plus more for pan 3/4
cup low - fat
buttermilk finely grated
zest of 2 lemons 1/3
cup fresh lemon juice 1 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2
cups sugar 5 large eggs