This is close to the one I make.

Buttermilk Pie

1/2 cup butter or margarine, melted
1 1/2 cups sugar
3 tablespoons flour
3 eggs, beaten
1 pinch salt
1 teaspoon vanilla
1 cup buttermilk
1 deep dish pie shell (either your own recipe or storebought)
Directions
1Preheat oven to 400°F.
2Beat the butter and sugar together until light.
3Add the eggs and beat; then beat in vanilla.
4Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
5Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
6Pie should turn a nice golden brown and a knife inserted should come out clean.

Sour Cream Substitute

It is very simple to make a substitution for sour cream using items already in your kitchen. Either one of these methods can save you an untimely and inconvenient trip to the grocery store.
Difficulty: Easy
Instructions
Things You'll Need:

* Sour milk or buttermilk
* Butter
* Whisk or fork
* Small bowl

Step 1

Before you begin mixing your ingredients, make sure you have enough of the ingredients you need to make a substitution for sour cream.

Step 2

One method for creating a substitution for sour cream is to mix ¾-cup sour milk or buttermilk plus 1/3-cup butter in a small bowl. Use a whisk or fork to mix it together. (See the link below for a method for making your own sour milk.)

Step 3

A second method for making a substitution for sour cream is to mix 7/8-cup sour milk or buttermilk plus 3 Tablespoons of butter in a small bowl. Use a whisk or fork to mix together.

Step 4

Both methods mentioned above yield 1 cup of a sour cream substitution. Add your substitute for sour cream to your recipe as needed.

Sue

Chocolate Cake Made With Sour Milk or Buttermilk

*
1 cup margarine, softened
* 2 cups sugar
* 3 eggs
* 1 teaspoon each vanilla and salt
* 2 teaspoons baking soda
* 1/2 cup unsweetened cocoa
* 2-1/2 cups flour
* 2 cups buttermilk or sour milk

Get out a big bowl. Put the softened margarine (you can soften it in the microwave if you like)and the sugar into a large mixing bowl. Using electric beaters, cream them together until they are light and fluffy. Then add the eggs. Beat the eggs in, all at once. Continue beating the mixture until it is satiny smooth and emulsified. Next add the salt, vanilla, baking soda and cocoa. Beat again, until the cocoa is well mixed into the batter, making it chocolaty and fragrant. Then put the flour and the buttermilk or sour milk into the bowl. If you only have fresh milk, you can sour it with a little vinegar. Probably a tablespoon would be enough. Do it like this, put a tablespoon of vinegar into a two cup measure. Add enough milk to reach the two cup line. Allow the milk to set for a few moments, until you see it curdle. Now the milk is ready to use.

Anyway, beat the flour and milk into the batter with your electric beaters. Beat it really good, for about two full minutes, getting out all of the lumps. Turn the batter into a well oiled 9 by 13-inch rectangular pan, or two 9-inch round pans, or three 8-inch round pans. Bake the cake at 350° for 50 minutes in the large pan, and 35 to 40 minutes in the smaller pans. When the edges pull away from the sides of the pan, and the center springs back when you touch it gently, it is done. Remove from the oven and allow to cool for a long time. When the cake is all the way cool, you can frost it. This recipe makes a very large cake. The batter just barely fits in my 9" cake pans, so if aren't sure if your pans will hold it or not, then place them on a cookie sheet the first time you bake this recipe. That way, if any spills over, it will be easier to clean off of the cookie sheet than the bottom of the oven. Good cake for birthdays and fancy layer cake creations.

Sue

Sue,

Your info. about making sour cream from buttermilk was so helpful. I often find recipes which use s.c. and now I can substitute buttermilk, which I often have. Thanks also for the cake recipe. Can't wait to try it.
Carol

Buttermilk pie is heavenly!!! Even better is when you add pecans to it and have buttermilk pecan pie.

Thanks for responding, Marilyn!
I like it with a dash of nutmeg.

Apple Grunt

1/2 cup sugar
2 tablespoons butter, room temperature
1 egg
1/2 cup milk or buttermilk
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 apples
1/2 teaspoon vanilla extract

Heat the oven to 350 degrees F. Butter or oil a non-reactive 9-inch square baking pan..

Peel, core and slice the apples; set aside.

Cream sugar and butter together in a mixing bowl. Add egg and beat until thoroughly mixed. Add baking soda and milk and mix until smooth. Add flour, salt and baking powder and mix until smooth. Blend in apples and vanilla extract. Place in the prepared baking dish.

Topping:
6 tablespoons brown sugar
1 1/2 teaspoons flour
1/2 teaspoon cinnamon
1 1/2 teaspoons butter, room temperature

Place all topping ingredients in a small mixing bowl. Using a pastry cutter, two knives or your fingers, cut the butter into the mixture until balls begin to form. Sprinkle crumbs on top of the apple mixture.

Bake for about 25 to 30 minutes, until the apples are tender and cake tester comes out clean.

Sue

Buttermilk Biscuits

2 cups sifted all-purpose flour
1/2 teaspoon salt
3 level teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons butter
3/4 cup buttermilk

Sift flour, salt, baking powder and baking soda together. Cut in butter with 2 knives. Add buttermilk and knead lightly. Roll to 3/4 inch thickness and cut with cutter. Dab top with melted butter and bake 12 minutes at 450 degrees F.

Makes 12 to 16 biscuits, depending on size of cutter.

Sue

You're welcome, Glenda. You would never know buttermilk is in it from the taste. I don't drink buttermilk...or any milk, for that matter...but I love to cook with buttermilk. Biscuits and dumplings, especially. Soak onion rings or chicken in it before frying. I've used it for fried shrimp too.

I'll skip the pecans in the buttermilk pie. Like it just as it is.

Here's a wonderful sweetbread:

Rhubarb Bread

Bread:
1 1/2 C Packed Brown Sugar
1/2 C Nuts (optional - I prefer it without nuts)
2/3 C Oil
1 Egg
1 C Sour Milk or (I prefer) Buttermilk
1 t Baking Soda
Pinch of Salt (up to 1 t)
1 t Vanilla
2 1/2 C flour (up to 2 T more)
1 1/2 C Rhubarb

Topping:
1/2 C Sugar (I use Brown Sugar)
1 T Butter
I also add some cinnamon (as much as you like)

Coat the chopped rhubarb with a little sugar to help keep it suspended in the batter. Mix in order given and pour into two well-greased and floured tins. Sprinkle the topping over the top of raw dough. Bake at 350° for 55-60 minutes.

(I also add some cinnamon to the bread mixture too but the recipes didn't call for it. I like cinnamon.)

cynic , I'll take nutmeg over cinnamon

Orange Pineapple Jello Salad
1 20 oz can crushed pineapple
1 6 oz (or 2 3 oz) pkg orange Jello (or any flavor)
2 cups buttermilk
2 cups Cool Whip
In large pan heat pineapple juice and all to boiling. Stir in Jello till dissolved. Cool to room temperature.
When cool, stir in buttermilk and Cool Whip till well blended. Chill till set. Using sugar free, low fat and 'lite' works fine for this.

Every year at Christmas for as long as I can remember, Mom always made Buttermilk Fudge. Very few ingredients and so good!

Buttermilk Fudge
(This will boil/bubble up as it cooks, so use a large pan; we use a 3 quart.)

1 cup buttermilk
1 teaspoon soda

Place these two ingredients in large kettle and let sit for 3 minutes.

Add:
2 tablespoons Karo syrup
2 tablespoons flour
2 cups sugar

Cook slowly to hardball stage, stirring nearly constantly.

Let mixture cool.

Add:
1 teaspoon vanilla
2 tablespoons butter
1 cup nuts (we like pecans)

Beat until creamy. (You can do it by hand if you are strong and tireless. We have used an electric mixer and it turned out fine.) When the fudge begins to lose its gloss, it will get thick very quickly!

Pour into buttered container or onto buttered cookie sheet.

Enjoy!

Glenda, I'm sure nutmeg will work fine, or just leave out the cinnamon. It's great by the original recipe. The sweetness and tartness are such a nice combination.