For example: I needed 64
ounces of buttermilk / sour cream / yogurt for the cupcakes, so I purchased a 64 ounce container of plain yogurt.
Not exact matches
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken
buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice
of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5
ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado,
buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches
of salt and a 1/4 teaspoon black pepper.
Ingredients: • 2 1/2 cups all - purpose flour • 2 tablespoons sugar • 1 tablespoon baking powder • 3/4 teaspoon cream
of tartar • 1/2 teaspoon salt • 1/2 cup (1 stick) unsalted butter, cut into pieces, plus extra for serving • 4
ounces Cheddar cheese (1 cup), grated • 2 tablespoons minced fresh herbs such as parsley, rosemary, and tarragon • 1 large egg • 1 1/4 cups
buttermilk
1 1/2 sticks butter, room temperature (salted or unsalted, the choice is yours although I prefer the taste
of salted butter in all my baked goods) 1 cup sugar 3 large eggs at room temperature 3/4 teaspoon pure vanilla extract 1/2 teaspoons pure almond extract 1 1/2 cups flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 (1/4 if using unsalted butter) teaspoon kosher salt 1/2 cup
buttermilk 7
ounces sweetened, shredded coconut
Ingredients: 2 cups (16
ounces) part - skim ricotta cheese 2 (8 -
ounce) packages cream cheese, softened 4 large eggs 1 cup
buttermilk 1/2 cup granulated sugar 2 tablespoons cornstarch 2 teaspoons vanilla extract 1/4 teaspoon salt Juice and grated rind
of 1 small lemon