Wednesday, March 23, 2016


I have the BUTTERMILK BLUES:  you know, when one must buy a QUART of buttermilk for a recipe and then one is faced with the quandary:  WTH to do with the remainder?

Whatever happened to being able to buy a PINT of buttermilk? Through the years I have tossed numerous containers of leftover buttermilk and please, don't tell me to DRINK it and no, I do not want to use the vinegar/lemon juice addition to real milk as a substitute for buttermilk.

I wanted to make Carla Hall's biscuits and the recipe called for just 3/4 cup of buttermilk.  The biscuits were quite flaky but not as delicious as my mother's biscuits which do not require buttermilk.

A friend sent a recipe for ORANGE BUTTERMILK SALAD:

 1 20-ounce can of crushed pineapple, undrained
 3 tablespoons white sugar
 6 ounces orange gelatin
 2 cups buttermilk
 1 8-ounce container of Cool Whip

Mix pineapple and sugar together in a medium saucepan;  bring to a low boil, stirring occasionally.  Stir in gelatin until completely dissolved;  remove from heat;  let cool to room temperature.  Add buttermilk and mix.  Refrigerate 1 hour or until partially set. Gently fold in Cool Whip.  Pour mixture into a lightly greased gelatin mold or into a lightly greased
8 x 8 glass pan.  Refrigerate 8 hours or until completely set.

I STILL have leftover buttermilk!  I shall FREEZE it to use in Gerald's birthday cake:  German's Sweet Chocolate Cake!

I shall freeze the remainder and save it to use to make Gerald's German's Sweet Chocolate Cake for his birthday!

1 comment:

Anonymous said...

Will you be serving it for dinner anytime soon? ML