Sentences with phrase «enough of the buttermilk»

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.

Not exact matches

One batch of my Lawry's Buttermilk Ranch Dressing is enough to try all three of the recipes below, but have fun coming up with your own fun ways to use it!

Instead of buttermilk, whisk 3/4 cup yogurt with enough water to get 3 cups of liquid and use that instead.

For 1 cup buttermilk: 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup; Or 1 cup milk plus 1 3/4 tablespoons cream of tartar.

Simply thin out plain yogurt or sour cream with enough milk until it is the consistency of buttermilk.

Matcha Whoopie Pies with Sakura Buttercream Filling for the cakes (recipe adapted from King Arthur Flour) 1 C granulated sugar 1/2 C butter or Earth Balance 2 large eggs 1/2 C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2 C liquid total) 1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals)

All summer, I was planning to make a blueberry buttermilk cake, however my family eats through containers of blueberries so quickly, I never had enough to make the cake.

Creamy mushroom Thermomix risotto with parmesan and buttermilk Ok ok — I know we're using buttermilk again... I just can't get enough of the stuff -LSB-...]

50:50 dark brown sugar & light brown sugar (just didn't have enough of either to double them up), and 50:50 red wine & buttermilk (ie 1 cup of each).

But since I've made Martha Stewarts buttermilk pancakes, I can't get enough of them!

And, as if she doesn't have enough on her hands, she throws in the occasional batch of almond or orange - buttermilk scones, too, all baking in the residual warmth of the wood fire.