Here are a few recipes that I make using Buttermilk. As mentioned above, if you don't have buttermilk just add a little fresh squeezed lemon juice to your milk. Let it sit for a minute or two to thicken. Home Cookin Chapter: Recipes From Thibeault's Table Almond Cake From Albufeira, Portugal ==================================== Bon Appetit, November 1977 1 cup all purpose flour 3/4 cup granulated sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 egg 1/2 cup buttermilk 1/2 teaspoon vanilla extract 1/3 cup melted butter cooled to room Temperature 2/3 cup sliced almonds Hot Almond Syrup (recipe follows) Hot Almond Syrup 3/4 cup granulated sugar 6 tablespoons water 1/2 teaspoon almond extract . Preheat oven to 350* F. Combine flour, sugar, baking powder, baking soda and salt. Set aside. Beat egg, buttermilk and vanilla extract together until smooth. Stir in melted butter. Add flour mixture and mix with spoon until nearly smooth. Turn into a buttered 9" springform pan. Bake until center of cake springs back when lightly touched, about 35 minutes. Remove from oven. While is hot, cover top with sliced almonds. Slowly pour Hot Almond Syrup even over, letting syrup soak into cake. Broil about 6" from heat until almonds are lightly toasted. Cool on rack 15 minutes. Using knife or spatula, loosen sides between pan and cake, then cool completely before releasing springform pan. Almond Syrup In 1-qt saucepan combine sugar and water. Boil until mixture reaches 220* F on candy thermometer*. Remove from heat and stir I almond extract. Edited: January 22nd, 2006 Be careful not to over cook the syrup or it will harden on top of the almonds rather than get absorbed into the cake. I don't use the thermometer. I just bring the syrup to a boil and cook for about one minute. There is so little syrup that it doesn't take long. Home Cookin Chapter: Recipes From Thibeault's Table Oatmeal Pancakes ================ Http://www.elise.com/recipes/archives/001893dees_oat meal_pancakes.php Do you love oatmeal? Do you love pancakes? You should try them when they are one and the same. Seriously. Dee Johnston whipped up her favorite family recipe for a recent gathering of friends and this is now my new favorite pancake. Great smothered with butter and maple syrup (of course) and also leftover strawberries from strawberry shortcake. A little advanced planning is necessary as the oats must soak in buttermilk overnight. Yummmmm.... 2 cups oats (the regular kind - Old Fashioned or Quick, not steel-cut and not instant) 3 cups buttermilk 3 eggs, well beaten 1/2 cup flour 1-1/2 teaspoons baking powder Dash salt 1 tablespoon peanut oil Butter or extra vegetable oil for the griddle Optional A basket of strawberries - stems removed, sliced, and macerated with 2 Tbsp of sugar for an hour, then slightly mashed Maple syrup Butter 1 Put oats into a large bowl, add the buttermilk. Let the oats soak in the buttermilk overnight. 2 Mix in the eggs, flour, baking powder, salt, and peanut oil. Oatmeal-pancakes-1.jpg oatmeal-pancakes-2.jpg Oatmeal-pancakes-3.jpg 3 Then proceed as with any pancake recipe. Heat a flat iron surface - griddle or large pan - to medium high heat. Oil the pan with either a Tbsp of butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size, usually about 5 or 6 inches wide. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. After a minute, peak under one for doneness. When golden or darker golden brown, they are done. Note that cooking the second side takes only about half as long as the first side. And the second side doesn't brown as evenly as the first side. Serve immediately or keep warm in the oven until ready to serve. Serves 4-6. Serve with butter, maple syrup, and macerated strawberries. Country Biscuits ================ 2 cups of flour 1 Tablespoon of baking powder 1/2 teaspoon salt 1/2 cup shortening, lard, Crisco or butter (I use butter) 1 cup of milk (cream) or buttermilk if using buttermilk add 1/2 teaspoon baking soda) Optional. Add a little sugar if you prefer sweet rather than savory. Mix the flour with the baking powder, and salt. Cut in butter/shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Fold over once or twice or even three times if necessary. Do not over-handle. Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450°F. TIP: Using your finger push a little dent into the middle of the biscuit. This helps the biscuit rise straight and prevents it from tipping over as it rises. If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour. Tip: An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter. Options: You can use any favourite cheese. Gorgonzola and other blue cheeses are wonderful with the addition of black pepper. Cheddar cheese is good with chives or green onions. Sometimes I add dry mustard and cayenne pepper. Or bacon or ham.

I made Grandpa Corliss's pancakes this morning. I want to thank everyone for sharing their experiences, it helped me reach success with these wonderful tasting pancakes. I used my Happy Call pan that I use with other pancakes but Grandpa's stuck to the top pan when I flipped. I gradually added more flour but I think it might have been that the dark brown sugar I used caramelized and made it stick. I cooked it a little longer and that worked a bit better. I did have numerous volunteer pancakes but still ended up with a generous number of pancakes to go with my Grade B maple and European Style Sweet Butter. While they were very good, I had better practice again tomorrow ;>) Thanks Beth. Here is a link that might be useful: Flip Pan

Lars, I often substitute water for milk in bread, mostly because I'm out of milk, I don't buy it as often because I only drink one glass for breakfast daily and it's always skim, Ashley likes chocolate milk, whcih might actually be OK in some breads but not most. I've also successfully substituted my homemade yogurt for sour cream and milk in bread and muffins without noticeable problems. If it were me, I'd just substitute water in most bread recipes. Croissants are more tender, so that might not be as good an option for them, I'd probably try to sub something else for the milk in those. Annie

I think it would be PERFECT for carrot cake/bread, lemon or orange bread, banana bread, or any heavy, moist cake or bread. chery2