Buttermilk In A Pinch Recipes

BUTTERMILK IN A PINCH

Steps:

• Place the tablespoon of vinegar or lemon juice in the bottom of a (one cup) measuring cup.
• Fill the cup with milk.

HERE'S HOW TO MAKE BUTTERMILK IN A PINCH

Steps:

• Add the vinegar or lemon juice to a liquid measuring cup and fill with milk to reach the 1 cup marker; stir to combine. Let the mixture sit for 5-10 minutes.
• Stir again just before using.

BUTTERMILK FRIED CHICKEN WITH SPICY HONEY DRIZZLE

Steps:

• Remove skin.
• Rinse and pat dry. Salt & pepper pieces.
• Add flour to a plastic bag along with the salt, cayenne, dry mustard, garlic powder, and paprika. Dip pieces of chicken, one at a time, into flour.
• Shake bag to coat chicken.
• Pour buttermilk into a pie plate. Remove chicken from the flour and dip pieces in the buttermilk.
• Then back into the flour and shake bag to coat.
• Remove chicken from bag, shaking off excess flour.
• Put on a plate or wire rack. You can cover and refrigerate for an hour or overnight, but not necessary.
• When the oil is hot place chicken pieces in the skillet, but do not crowd. Oil should be hot but not smoking. Fry chicken at least 12 minutes per SIDE. It will depend on how large the pieces are and dark meat takes longer than the white meat. If the oil is too hot it will burn the outside and not cook the inside.
• When the chicken is fried, drain on paper towels.
• Put in an ovenproof dish and cover with foil. Place in a 250 degree oven to keep warm and also it will keep cooking.
• Yummy drizzle for chicken. Add a few drops of hot sauce in 1/2 cup honey.
• Warm in the microwave.
• Lightly drizzle over pieces of chicken. Finger-lickin' good.

CHOCOLATE BUTTERMILK PIE

Steps:

• Combine sugar and butter and mix until well blended.
• Beat in the eggs, one at a time, and mix well.
• Combine and whisk the flour, cocoa, and salt until mixed. Then add to the butter mixture.
• Add buttermilk and vanilla to the mixture. Stir until well mixed.
• Pour into pie shells and bake at 350 for 45 minutes. Or, as oven temperatures vary, bake as long as it takes for the pie to be firm and not jiggle in the middle.
• Cool completely before cutting. Store leftover pie in the refrigerator.
• Note: I used an electric mixer though this recipe can easily be mixed by hand. Adapted from Karen's Buttermilk Pie My older sister Karen always made the Buttermilk Pie for our Thanksgiving and Christmas dinner, and though I'm not sure where she got her recipe, I am sure that it was the best Buttermilk Pie that anyone in our family ever made. Yes, even better than mine. My beloved sister passed away in 1999 a few days after Christmas. The following year I decided to make her Buttermilk Pie in honor of her. I contacted family members and began a search for her recipe. To my dismay no one had it. My mother said my sister had written down the recipe for her, however, after searching she could not find it either. Each year I make a buttermilk pie from recipes I have found in books and online and none of them tasted the same. I am happy to say that while looking through old recipes of my mother's, after 13 years, I found my sister's handwritten recipe in time to bake it for Thanksgiving and my family got to enjoy a piece of Karen's Buttermilk Pie as we reminisced about her and holidays past.