Best Buttermilk Pancakes Ever
* 1 3/4 cups flour
* 2 teaspoons sugar
* 1 teaspoon salt
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 2 eggs, well beaten
* 2 cups buttermilk
* 2 to 4 tablespoons butter, melted
1. Sift flour before measuring; then re sift with sugar, salt, baking powder and soda.
2. Mix eggs with buttermilk.
3. Combine the dry and liquid ingredients with a few quick strokes; then add butter.
4. Mix ingredients well but with as few strokes as possible.
5. Batter will be lumpy.
6. Bake on hot griddle until browned on both sides.
7. Yields about 20 4 inch cakes.
Roben Mounger, Columbia, TN
Blackberry Cheesecake Ice Cream
2 c sugar
1/2 c fresh lemon juice
2 tsp lemon zest
1/8 tsp salt
1 quart buttermilk
Combine sugar, juice, zest, salt and buttermilk in a large bowl and stir until sugar dissolves. Chill thoroughly, then freeze ice cream freezer according to manufacturer's directions. When ready to serve, scoop into parfait glasses and top with fresh blackberries.
Yield: 6-8 servings
Main Ingredients: olive oil, onions
, cumin, coriander, oregano
, diced carrots, red or green pepper, squash
, crushed tomatoes, cooked pinto, kidney or black beans, salt and pepper to taste.Cheddar cheese, cornmeal
, white flour, salt, baking powder, baking soda, egg whites, buttermilk
, canola oil, scallions
, fresh cilantro or herb of choice, sour cream
* 2 teaspoons olive oil
* 1 cup chopped onions
* 3 tablespoons minced garlic
* 1 tablespoon ground cumin
* 2 teaspoons ground coriander
* 1 teaspoon dried oregano
* 1 to 2 tablespoons water
* 1 cup peeled and diced carrots
* 1 cup diced red or green pepper
* 1 cup diced squash
* 1 jalapeno, minced with seeds removed
* 2 cups canned crushed tomatoes (15 ounce can, undrained)
* 1 1/2 cups cooked pinto, kidney or black beans (15 ounce can, drained)
* salt and pepper to taste
* 4 ounces grated Cheddar cheese
* 3/4 cup corneal
* 1 tablespoon unbleached white flour
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 2 egg whites, beaten
* 1/2 cup buttermilk
* 2 teaspoons canola oil
* minced scallions, chopped fresh cilantro or herb of choice
* sour cream
1. Warm the olive oil in a heavy saucepan.
2. Add the onions and garlic, cover and cook for about 10 minutes.
3. Add the cumin, coriander, oregano, and enough water to prevent sticking, and the carrots, cover, and cook for 5 minutes.
4. Add the bell peppers, squash and jalapeno, cover, and cook for another 5 minutes.
5. Stir the tomatoes and beans, cover and simmer for 5 to 10 minutes.
6. Remove from heart and add salt and pepper to taste.
7. Preheat oven to 400.
8. Prepare a 2-quart casserole dish with cooking spray or light oil.
9. Spread the vegetable bean mixture in the bottom of the dish.
10. Sprinkle the cheese on top.
11. Set aside.
12. In a mixing bowl, combine the cornmeal, flour, salt, baking powder and baking soda.
13. In a separate bowl, mix together the beaten egg whites, buttermilk, and oil.
14. Gently fold the wet ingredients into the dry, stirring just until mixed.
15. Pour the batter directly on top of the vegetable-bean mixture, pressing down with the spatula.
16. Bake for 30 minutes, until the top is golden.
17. Garnish with scallions, herbs and sour cream.
Adapted from Moosewood Collective, Roben Mounger