This was a much more successful pumpkin recipe. Very moist, very flavorful And if you’re creative, you can make it look like a pumpkin. Because I’m at high altitude, I should have remembered to add 2 tbsp extra flour. Next time.
Pumpkin Buttermilk Bundt Cake
- 2-1/4 cup flour
- 2 tsp baking powder
- 1 tsp baking soda
- 4 Tbsp buttermilk powder
- 3 tsp pumpkin spice
- 1 tsp cinnamon
- 1/2 tsp salt
- 15 oz can of pumpkin (not pumpkin pie filling)
- 3/4 cup butter, softened
- 1-1/4 cups sugar
- 3 large eggs
- 1 tsp vanilla
- 3/4 cup water
- 1 -1/2 cups powdered sugar
- 2 tbsp milk (more or less as needed)
- 1 tsp vanilla
bowls, bundt pan
Butter and flour bundt pan generously. In bowl, whisk together dry ingredients. In a large bowl, beat together butter and sugar until fluffy (about 3 minutes), add eggs, beat 1 minute. Add pumpkin and vanilla and beat on low until incorporated, scraping sides frequently. Alternate adding the flour mixture and water until all are incorporated with the pumpkin mixture and batter is smooth.
Spoon into the bundt pan and gently tap pan on the counter to remove any bubbles and even out the batter.
Bake at 350 degrees until a wooden skewer comes out clean, about 45 to 50 minutes. Let cool for 15 minutes, then invert on a plate and remove from bundt pan. Let cool completely before frosting.
Icing: Add vanilla to powdered sugar and then slowly add milk until mixture is smooth. Pour evenly over cooled cake. (I added yellow and red food coloring for some Halloween fun)
This has become a 4th of July favorite.
Fourth of July Buttermilk Pie Recipe
- 4 eggs
- 1 cup white sugar
- 1 teaspoon lemon zest
- 1 Tbsp flour
- 1/4 cup butter, melted (half a stick)
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 9-inch graham cracker crust
- 1 cup cold, heavy whipping cream
- 8- 15 strawberries, halved
- A handful of blueberries (opt)
Preheat oven to 325°F.
In a mixing bowl, beat the eggs, then beat in the sugar and lemon zest until well combined. Beat in the flour and melted butter. Beat in the vanilla and buttermilk.
Pour filling batter into an graham pie shell. Bake at 325°F for approximately 50 minutes, or until the center of the custard has just set (can still be a little wiggly). Remove from oven and let cool. The custard may puff up a bit in the oven; it will deflate as it cools.
Whip the chilled cream until it holds stiff peaks. Once the pie has cooled to room temperature, spread the whipping cream over the top of the pie. Arrange the raspberries and blueberries in a decorative pattern on top of the whipping cream.
Serve immediately or chill until ready to serve.
Makes 8 serving pieces.
We swung by the supermarket deli to pick up some of their fried chicken and a couple of sides – we had been shopping garden centers and were getting hungry with nothing quick to eat in the fridge. We really didn’t want to go to a burger joint or the Chinese buffet. Mrs J picked a pair of cold salads while I grabbed a box of chicken. She opted for a mustard potato salad and something that was labeled as “summer slaw”.
The summer slaw was pretty good, we looked online for a copycat recipe but didn’t find anything that looked close. It had tomato bits, cabbage, and green bits that were sliced green onion tops and something else – green bell pepper or maybe cucumber with the skin on. We went with “both”. The dressing was thin and white and put me in mind of the dressing I use for the copycat KFC slaw dressing.
I whisked a dollop of mayo with buttermilk and rice vinegar, added Splenda to taste, and celery salt with ground white pepper. It may not be what the deli used in theirs but it came out pretty good!
one small head of cabbage, shredded fine
half of an English cucumber, minced
1/4 cup of minced green bell pepper
two small tomatoes, seeded and chopped small
a small bunch of green onions, thinly sliced tops only
1/4 – 1/2 cup mayo
1/4 cup buttermilk
1/4 cup rice vinegar dressing (the flavored stuff)
sugar (Splenda) – go with 1/8 -1/4 cup
celery salt and white pepper to taste
* Just guessing after the fact on the dressing quantities.
Originally published August 2010
As the last hot days of summer descend, thought another cold soup would be nice. Off to the movies and lunch. Oh, yeah and then to the farm stand for ingredients! The fun of this soup is you mix the two colors separately and then swirl them together in individual bowls. Let your artist loose.
Cucumber and Tomato Cold Soup
- ½ bunch cilantro*
- ¼ onion
- ¼ cup limejuice
- ¼ cup buttermilk
- ¼ cup sour cream
- ½ tsp salt
- ½ tsp pepper
- 5 large cucumbers, peeled, halved and seeded
- 1 jalapeno
- 1 large tomato, quartered
- ¼ cup chopped cilantro for garnish
Large serving bowl, blender/food processor
Place all ingredients but jalapeno and tomato into food processor or blender and blend until smooth. Pour into serving bowl. Next blend together tomato and jalapeno. Pour into the center top of cucumber mixture and swirl outward with a knife, to create a decorative effect. Serve with cilantro for garnish.
* if you hate cilantro, omit, substitute parsley or some chives.