Sentences with phrase «instead of the buttermilk»

They call for sour cream and an egg as the binder (instead of the buttermilk used in the blueberry recipe) and I think that's what makes the texture so amazing.

What can I use instead of the buttermilk and the heavy cream?

I use thinned yogurt instead of buttermilk (in India for some reason they are often the same?).

Can I use ordinary powdered milk instead of the buttermilk.

I love its falvour a lot & use it instead of buttermilk in recipes like cakes & muffins!

Using fresh avocado instead of buttermilk and mayonnaise provides all the creaminess we crave, but in a healthier, dairy - free dressing.

You can use a beaten egg (or egg white) instead of the buttermilk.

question as good as these look, would it work and still turn out the same with water instead of buttermilk, saltine crackers instead or ritz, and no chycanne pepper.

I use almond milk with a little apple cider vinegar instead of buttermilk.

you can use curd instead of buttermilk with the same measurement.

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

Your recipe looks much better than the one I culled from an American cooking magazine a couple of years ago, which called for mayonnaise instead of buttermilk.

I made these yesterday and they turned out beautiful.my tiny modifications: I have used plain flour instead of buckwheat, a mixture of milk and plain yoghurt instead of buttermilk and added 1/2 a banana more, I used the olive oil and not the butter.

I made a vegan version of this last night - oil instead of ghee, crispy fried tofu instead of paneer, soy milk curdled with vinegar instead of buttermilk - added some curly kale to the mix - it was delicious!

I'm a vegan, so I'm going to play around with coconut milk for the dressing instead of buttermilk, and I think it will be amazing..

I used semi sweet chocolate instead of milk chocolate and hazelnut milk with melted butter instead of buttermilk and LOVED this cake.

I had to use vanilla yogurt instead of buttermilk (none in the fridge), and they came out perfect.

Over the years, you have written to me, telling me that you made it with granulated sugar instead of honey, milk instead of buttermilk or yogurt, shortening or coconut oil (or even vegetable oil!)

Used cashew milk instead of buttermilk, agar powder instead of Xantham Gum, and used a combination of coconut sugar and maple syrup, rather than regular sugar.

The recipe didn't work because you used milk instead of buttermilk.

• You can use a dairy free yogurt instead of buttermilk and leave out the feta cheese if you prefer it dairy free.

-- instead of light brown sugar, just poured in a significant dab of molasses — used vinegar - soured whole milk instead of buttermilk — used white whole wheat flour instead of AP — used plain ol' Hershey's cocoa — then went a Mexican - inspired route with the additions of ground ancho powder, cinnamon, and ginger

(1) Only because I was out of buttermilk (and I forgot to «create» it in time with lemon), I [as did Song, above] used whole plain yogurt instead of buttermilk.

Used whole plain yogurt instead of buttermilk, since I lacked the latter.

Added 2 tbsp of strong coffee to the batter, and used 1/2 cup yoghurt and 1/2 cup milk instead of the buttermilk.

I made half the receipe with Greek yogurt instead of buttermilk.

Could I use something like coconut or rice milk for these instead of buttermilk — I can't do dairy products.

I used Bob's Red Mill GF all purpose flour only because I didn't have all the flours in your mix on hand (I'm new to GF), coconut milk instead of buttermilk, and vanilla extract.

I minced the apples really finely and used Fage yoghurt plus some milk instead of buttermilk.

Maybe because I used Greek yogurt instead of buttermilk?

Another variation which turned out pretty tasty — Fruits (two peaches and half a banana to approximate volume of «two large apples»), fat free milk with a tablespoon of vinegar from your tips section instead of buttermilk, white sugar and molasses from your tips section again instead of brown sugar, and instead of one tablespoon cinmamon, I used two teaspoons cinnamon and one teaspoon nutmeg.

I used nonfat Greek yogurt instead of the buttermilk and they turned out well (though probably not as rich as they would have with full - fat yogurt or buttermilk).

I used Spring White Wheat flour, our own homegrown apples, and sour cream instead of buttermilk / yogurt.

Just made this and used 450 ml of milk with lemon juice instead of buttermilk.

I baked half quantities and used chopped walnuts instead of oats and soured milk instead of buttermilk and it turned out brilliantly.

I also use it in recipes instead of buttermilk to make pancakes and muffins.

You can simply drink it as a refreshing beverage, or use it instead of buttermilk as a base for soups and stews, or in other recipes in place of sour cream, heavy cream, or yogurt.

Keto diet here, do you think instead of buttermilk i could use almond milk with the vinegar?

Used almond milk with a Tbs of vinegar instead of buttermilk to make it dairy free so the cupcakes are vegan and no one could tell the difference.

Could I use regular milk instead of buttermilk?

Not exact matches

I used buttermilk instead of regular milk, used lemon yogurt instead of plain, added three over-ripe bananas and some flax seeds, and the muffins turned out fabulously!

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.

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.

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.

Thank you for this amazing recipe one question though, I added my buttermilk substitute (milk + lemon juice) and egg mixture until the consistency was like shown in the picture, but was left with about 1/3 -1 / 4 of the wet ingredients... I measured my ingredients on an electric scale, could it be because I used cake flour instead of all - purpose?

I used whole wheat flour instead of regular AP flour and used buttermilk instead of whole milk.

Oookay... so those freakishly perfect grocery store grape tomatoes I just purchased are now going into the oven instead of on top of the salads that I was planning to make to go with the * double * batch of your buttermilk dressing that I just made!

If I normally make mine with buttermilk (instead of regular milk) would I omit that and use something else or put in less?

I took the liberty of swapping out the buttermilk in the cake recipe and the milk in the glaze recipe for eggnog instead.