Sentences with phrase «cups of buttermilk»

2 cups of buttermilk (I made my own by adding 4 tablespoons of white vinegar to 2 cups of milk.

Then whip together two cups of buttermilk, two eggs and a quarter cup of canola oil.

.2 cups of buttermilk!!

Make a well in the center and pour in 1-1/2 cups of the buttermilk.

I saw this recipe about twenty minutes ago, and as it turns out, I had * exactly * 1 3/4 cups of buttermilk sitting in my fridge - with 14 January as the expiry date.

Pour in 2 cups of buttermilk and stir using a wooden spoon until just combined.

Hi, sorry but small correction - you need a total of 1 1/2 cups of buttermilk, so if you have already made 1 cup, just add another mix of 1/2 cup milk stirred together with 2 teaspoons of vinegar or lemon juice.

I then added my 3 cups of buttermilk (leftover from making butter a few months back) and let it soak overnight (I did add a little water in the morning since the batter looked too dry).

Want to use a few cups of buttermilk in one go?

* DIY buttermilk: I made 2 cups of buttermilk by putting 2 Tablespoons of vinegar in a measuring cup, then pouring milk up to the 2 - cup mark.

What you need to do is add half a cup of buttermilk (instead of one egg) and follow the same directions as you did for baking regular cakes.

Added a 1/4 cup of buttermilk, because I had it on hand.

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

Add one cup of the buttermilk to a well in the centre of the dry ingredients, reserving the 1/2 cup.

* I added 1/4 cup of buttermilk because of the high protein content of the flours I use (Pillsbury / Gold Medal have low protein, King Arthur and the Stop and Shop brand I use has higher protein), but adjust this amount according to the type of flour you use.

Add the butter, lemon zest and 1 cup of the buttermilk to the flour mixture.

Hello, I make okra fritters just like the one for squash fritters; however, I add 1/4 cup of buttermilk in my okra fritters and they are delicious.

Used minced garlic (yep, the jar stuff) 1/2 of the green chile's, 1 cup of buttermilk ranch dressing, cup of milk, little bit heavy cream (I don't worry about calorie intake, as you can tell) added a can of peas also.

1 cup of buttermilk.

To make 1 cup of buttermilk, add 1 tablespoon of acidic liquid, like white vinegar or lemon juice, to a measuring glass and add milk until it's filled up to the 1 - cup mark.

Usually you're going to use about 1 cup of buttermilk total, but you might need slightly more, or slightly less, depending on the humidity and such.

baking soda 2/3 cup of buttermilk 6 tbsp.

1 cup of buttermilk is wayyy too much.

A better quick replacement for buttermilk is to use about 3/4 cup plain yogurt with 1/4 cup milk for 1 cup of buttermilk.

Instead of the 1 1/2 cups cream, I used 1 cup of buttermilk and 1/2 cup of creme fraiche.

Though hearty in texture, these pancakes rise into tender puffs on the griddle thanks to a cup of buttermilk.

1 rotisserie chicken, meat pulled from bone and cut into bite - sized pieces OR 4 cups cooked chicken, also cut into bite - sized pieces 1 can cream of chicken soup (10 3/4 oz size can) 1 1/2 cups of chicken broth 2 tablespoons of cornstarch 1 1/2 cups of self - rising flour (White Lily preferred) 1 cup of buttermilk 1 stick of melted butter

You'll also need an extra cup of buttermilk.

In slow stream, add broth and 1/2 cup of the buttermilk, stirring constantly until well combined.

Mix in the green onions, bacon, and 1 cup of the buttermilk into the flour - butter mixture.

So that 1/2 cup of buttermilk split 24 ways is 2 calories per muffin.

2 cups of all purpose flour 1 1/2 tablespoon of baking powder 1 tablespoon of sugar 1/2 tablespoon + 1 teaspoons of salt 7 tablespoons of unsalted butter 1 cup of buttermilk

You sure do reserve 3/4 cup of the buttermilk to make biscuits with.

Not exact matches

1 cup whole wheat flour 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes

I usually use lowfat buttermilk instead of milk, and lately, I've discovered almond meal «flour» at Trader Joe's, so I put a cup of that in, instead of half of the wheat flour and 1/2 cup of the wheat bran.

Changes I made (because of what I had on hand)-- used buttermilk instead of milk and vinegar, used pureed squash from my freezer, and used 1 1/4 cups white whole wheat and 3/4 cup ap flour.

1/2 cup dairy - free milk plus 2/3 cup dairy - free yogurt or sour cream will yield 1 cup of dairy - free buttermilk substitute.

Although I use buttermilk in mine and I always substitute a cup of freshly ground wheat flour to give them that nice wheaty bite a little texture and that lovely wheat flecked appearance.

I use 1 1/2 teaspoons of gelatin to 4 cups of cream, or a mix of cream and buttermilk, yogurt, creme fraiche, or sour cream.

* Make your own buttermilk by adding 1 tablespoon white vinegar or lemon juice to a scant 1 1/4 cup of whole milk.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

vanilla extract 1 cup buttermilk 1 to 1 1/2 cup frozen blackberries (even when my berries are fresh I freeze them to work better in my dough) 1/2 cup white chocolate chips Glaze: 1/2 to 3/4 cup powdered sugar 2 T. blackberry puree or can use lemon juice, milk or water Here is a link to my blueberry scones with photos of how I knead in the berries

For buttermilk — Pour 1.5 cup of milk into a bowl.

Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork.

What surprises me the most is that, this recipe uses 1 and 1/4 cup of liquid (sugar water + buttermilk) and still the batter turned thick for you?

Mix together buttermilk, one cup of cream, and sugar in a small saucepan over medium heat.

- 600 grams or 2 1/2 cups buttermilk - 120 grams or 1/2 cup water - 1,125 grams or 7 1/2 cups bread flour - 36 grams or 6 teaspoons salt - As much or little chopped fresh dill as you'd like (I used 3 of the store bought small herb packages)

Buttermilk and Lemon Thyme Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half and half big bunch of lemon thyme or other herb, or use a vanilla pod, split and scraped 3/4 cup plus 2 tablespoons sugar pinch of salt 9 egg yolks 1 cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main wButtermilk and Lemon Thyme Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half and half big bunch of lemon thyme or other herb, or use a vanilla pod, split and scraped 3/4 cup plus 2 tablespoons sugar pinch of salt 9 egg yolks 1 cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main wbuttermilk directions: Strip the lemon thyme by running pinched fingers along the main woody stem.

Mix the flour, sugar, buttermilk, and 1 cup of sourdough starter together.

Or the old standby «fake buttermilk» of placing 1T white vinegar and topping with milk to get a total of 1 cup.