Buttermilk Desserts

These are as easy to make as mix, drop and bake. In a large bowl combine 2 cups sugar, 1 cup shortening, 2 eggs, 1 tsp. baking soda, 1 cup buttermilk, 2 tsp. vanilla extract and 4 cups flour. When fully mixed, drop batter by teaspoon on greased cookie sheet. Leave at least 2 inches of space between cookies to accommodate expansion. Place in 375 degree F preheated oven for 10 to 12 minutes. Allow cookies to cool for 2 minutes before serving.

Buttermilk and berries combine well to fill tarts with sweet creaminess. Using a blender or food processor, thoroughly blend together 1 cup buttermilk, 3 large eggs yolks, 1/2 cup sugar, 1/4 cup cooled melted unsalted butter, 1 tsp. vanilla, 1/2 tsp. salt, 2 tbsp. all-purpose flour, and 1 tbsp. each of lemon zest and lemon juice. Line prebaked tart crust with the freshest berries available and pour the mixture over the top. Leave 1/8-inch space at the top of crust to prevent spills. Bake in a preheated 350 degree F oven for around 30 minutes or until the filling is firm.

A tasty chilled gelatin dessert can be made with buttermilk and a few more items you may already have. Start by bringing one 20-ounce can of crushed pineapple in juice to a boil in a medium saucepan. Remove the pan from heat and stir in one large (8-serving package) of sugar-free orange gelatin. Pour into a large mixing bowl and allow it to cool at room temperature for about 20 minutes. Stir in 2 cups of nonfat buttermilk and 1 tub of whipped topping. Pour into an oblong deep dish pan and chill it into the fridge until firm. Sprinkle chopped pecans on top right before serving to add a crunch.

Buttermilk can be used to make a delicious and versatile ice cream base. Using a large saucepan, bring 2 cups heavy cream and 1 cup sugar to a simmer.
In a large mixing bowl whisk together a dozen egg yolks and a 1/4 cup of sugar. Slowly drizzle the heavy cream into the egg mixture as you continue to whisk briskly until they are fully combined. Dump this mix back into the saucepan and cook over low heat, stirring continuously, until it becomes just thick enough to coat the back of a spoon. Remove the pan from the heat and add 2 cups of buttermilk, 2 tsp. of vanilla extract and a pinch of salt. Allow this mixture to cool in the refrigerator for an hour or more before using it in your favorite ice cream making machine.

Buttermilk coffeecake is a sweet treat you can make and enjoy for breakfast or anytime. Start by mixing 2 cups sifted flour with 2 tightly packed cups of light brown sugar in a large mixing bowl. Cut half a cup of chilled butter into the dry mixture until it resembles stone ground cornmeal. Set 1/2 cup of this combination aside to be used later as a topping. Next stir in 1/3 cup more of flour and 1 tsp. each of baking soda and cinnamon. Add 1 egg, 1 cup buttermilk and 1 tsp. vanilla extract into dry mixture and bring them together with a spoon. Pour the batter into a 9 by 9 pan that is at least 2 inches deep and bake in a preheated 350 degree F oven for 30 minutes. Sprinkle the 1/2 cup of topping over the surface of the cake. Replace the pan into the oven and bake for another 20 to 25 minutes.