buttermilk | Not Just Sunday Dinner

Red Velvet Cake

It’s easy for me to plan meat and sides for my family during the holidays or just a family dinner. I know what they like. Even though everything I prepare will not please everyone at the table, I know I have enough of what each individual wants so they do not leave my table hungry!

However, I like to have a dessert or two when it comes to a holiday meal. This is not the case in other family meals. Anytime my family is together, it’s a special time. Holiday meals need to be a little extra special, though.

I always need help with this. Since I do not plan to have an array of desserts, I have to choose something spectacular enough for the occasion, but it has to please everyone.

Layer cakes are a leap for me. If I bake a cake, it’s typically a pound cake. Not because I do not like them. Layer cakes intimidate me! I can follow all directions, and my layer cakes always look like the Leaning Tower of Pisa. Until this cake!

Red velvet cakes are one of the only desserts everyone likes. Here’s a funny fact: Wes called it a Roosevelt cake when he was small. Because it’s a one-and-done dessert, I will definitely serve this during the holiday season. And since I found this recipe in an old church cookbook a few years ago, it is my go-to for layer cakes.

With my dad being a pastor for years, I have a few old church cookbooks that I love. The pages have browned over the years and have splash stains here and there, but I know they are recipes I can trust. The old cooks who penned those recipes were the best!

Here are a few tips from this not-so-experienced layer cake baker:

Baker’s Joy works well for greasing and flouring the pan.
Make sure your layers are even. Rather than pouring, I use a large scoop and scoop my batter into the pans.
Cut off rounded tops to make your stacking easier!
Take your time and cool the cake layers completely!

So whether you are like me and have “layer-cake anxiety,” or you are a layer-cake pro. You will love this dessert. It’s beautiful and delicious, and it checks off all the boxes for my family’s holiday meals!

Red Velvet Cake with Cream Cheese Frosting

Course Dessert

Author Amye Melton

Ingredients

Cake
1 1/2 cups granulated sugar
2 sticks unsalted butter softened
2 large eggs room temperature
2 ounces red food coloring
2 1/4 cups sifted cake flour
2 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon white vinegar
2 teaspoons vanilla extract
Cream Cheese Frosting
1 stick unsalted butter softened
8 ounces cream cheese softened
1 teaspoon vanilla extract
1 pound powdered sugar
1-2 tablespoons milk
1 cup chopped pecans

Instructions

Preheat oven to 350 degrees.
Grease and flour two 8-inch cake pans, set aside.
In a medium bowl combine flour, cocoa powder, salt and baking soda, set aside.
In another bowl combine buttermilk, vinegar, and vanilla extract, set aside.
Beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Adjust mixer speed to low and carefully add the red food coloring.
Add dry and wet ingredients alternately, beginning and ending with dry ingredients, stopping to scrape the bottom and sides of the bowl a time of two. Mix until combined, but do not overmix.
Pour the batter into the prepared cake pans.
Bake at 350℉ for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan, on a cooling rack for 10 - 15 minutes. Turn out on cooling rack and allow to cool completely.
While the cake is cooling prepare the frosting. Combine butter and cream cheese in a mixing bowl. Add vanilla and powdered sugar, beating until combined. Add enough milk to reach spreading consistency. Stir in pecans.
Place one cake layer on serving plate. Spread frosting over the top of cake.
Place second layer on top of first. Frost top and sides of cake.
Store in refrigerator.

Apple Bran Muffins

My parents’ newfound freedom after we kids moved out led them on a culinary adventure. My mom cooked delicious home-cooked meals for most of my childhood. But, with no kids, they started going out to eat…a lot! They had their favorites and knew the specials on any given day. The kids and I would visit them often during the fall while Greg was hunting. So, we ate with them at these favorite establishments, too.

One of their favorite breakfast spots had a wonderful apple muffin for breakfast. I have not been there in years. My dad passed away 20 years ago, and I’m not sure my mom and I ever returned.

I’m no a scientist, but I believe food and scents are linked to our memories and emotions. When I smell the sweet scent of gardenias, I immediately think of my grandmother. When I eat homemade ice cream, I remember the many ice cream gatherings at my grandparent’s house when my cousins and I would run around catching lightning bugs. And for some reason, I needed to find this muffin recipe, if only to feel close to my mom and dad again for a while.

After buying apples a few weeks ago, I aimed to figure out how to make the muffins. I researched to see what the ratio should be for muffins and came up with a recipe. I used my apple butter, and the muffins were okay, not great, though.

I needed to find a new recipe fast to use my North Georgia apples. This time, I searched all of my cookbooks, and I have a lot, and the internet. I finally ran across a recipe that sounded like the old muffins I remembered, and they are delicious! So moist, flavorful, and delicious with my homemade apple butter and cream cheese. At first taste, the memories of having breakfast with my parents flooded my mind, and they were right there with me for a few minutes, even if it was just in my memories.

They have shredded apples and raisins that I plumped before adding to the batter. Chopped pecans would also work great in this recipe. Wheat bran is an ingredient in one of my favorite bran muffins, so I knew I wanted it in these muffins. It adds a slightly nutty taste and is an excellent source of fiber. You will most likely not find wheat bran on the cereal aisle in most stores. I ordered a big bag from Amazon, but you can also find it in many whole food stores.

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Apple Bran Muffins

Course Breads

Author Amye Melton

Ingredients

1 cup brown sugar packed
1 large egg room temperature
1 cup buttermilk
6 tablespoons melted butter
2 tablespoons molasses
1 tablespoon honey
1 1/2 cup wheat bran
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup shredded apple
3/4 cup raisins plumped

Instructions

Preheat oven to 400℉. Line a 12-cup muffin tin with silicone or paper liners; set aside.
Heat some water in the microwave. Add raisins to a bowl and pour water over. Let stand while you prepare other ingredients.
In a large bowl, combine brown sugar, egg, buttermilk, melted butter, molasses and honey; set aside.
In another bowl, add wheat bran, flour, baking soda, baking powder and salt; give it a stir.
Add dry ingredients to the wet ingredients and mix. Drain the raisins well. Stir apple and raisins into bran mixture.
Scoop batter into liners, almost filling. Bake for 17 to 23 minutes or until a toothpick inserted in center comes out clean. Do not overtake!

Avocado Lime Ranch Dressing AND Spicy Salsa Ranch Dressing

Have you ever found a recipe that, from the moment you taste it, you just know it will be your new best friend? Oh my word, that is precisely how I feel about today’s recipes. The combination of these two dressings takes this salad over the top! However, each dressing alone has so much potential. Independently, they could be great dips for chicken fingers, on tacos, or so much more.

Using a popular chicken sandwich restaurant as inspiration, we made our salad with lettuce, black beans, tomatoes, shredded cheese, red onion, sliced black olives, grilled chicken, and grilled steak and topped with fried tortilla strips. I used the Cilantro Lime marinade I recently posted to marinate the chicken and steak for two hours each.

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Avocado Lime Ranch Dressing

Course Salad

Author Amye Melton

Ingredients

2 ripe Haas avocados pulp scooped out
1/2 cup mayonnaise
1/4 cup white vinegar
1/4 cup buttermilk
1/4 cup freshly squeezed lime juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
3/4 teaspoon dried dill
1/2 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil
1 tablespoon water to thin a bit

Instructions

You may use a food processor or blender. Start by placing the avocado pulp, mayonnaise, vinegar, buttermilk, lime juice, garlic powder, onion powder, cumin, dill, sugar, salt and pepper in container of the blending device you will be using.
Blend until smooth, scrapping down the sides occasionally with a spatula.
With lid on and blender running, slowly drizzle in the olive oil.
Then is the dressing needs to be thinned a bit, using the same process, drizzle in water 1 tablespoon at a time until you have reached the desired consistency.
Taste and adjust salt and pepper or any other seasonings, if desired.

Notes

Store in a jar in the refrigerator for an hour or two before serving.

Will keep up to 5 days in the refrigerator.

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Spicy Salsa Ranch Dressing

Course Salad

Author Amye Melton

Ingredients

1 (1-ounce) packet Hidden Valley Spicy Ranch Salad Dressing Mix
1 cup mayonnaise
1/2 cup buttermilk
1/2 cup jarred salsa

Instructions

Combine dressing mix, mayonnaise, buttermilk, and salsa in a bowl. Whisk to combine. Cover and refrigerate at least 30 minutes before serving. Keep refrigerated.

Banana Oat Pecan Waffles

My mother is an amazing lady. All of my life, she has mostly been a very joyful person, loving life and laughter. That does not mean her life has not had its share of heartbreak.

She grew up one of seven children in the household of a poor farmer. She lost two brothers before she graduated high school. She met the love of her life (my dad) and married him at 17 years old. Before she was 24 years old, she carried two babies to almost full-term. When they were born, each of them lived two days.

Her life has been littered with stories like this. She has had more sorrow in her life than I have ever faced. Yet, after the sunset, her choice was always joy.

Mama thinks I have always been a daddy’s girl. In some ways, she is right. Mama is the one I call when I need a shoulder to cry on or a friend to talk to. She is the one I have called for advice. Sure, daddy was my hero, but mama has been my role model and my biggest supporter. She loves me unconditionally and has prayed for me since before I took my first breath. I am thankful beyond words for this God-loving woman that I have been able to love my whole life.

Mother’s Day is the most popular day of the year in the United States to dine out at a restaurant. Aren’t crowds what we avoid these days? Pamper mom at home with breakfast in bed. These Banana Oat Pecan Waffles are not your everyday wimpy waffles. They are substantial and seriously filling. Pair them with fresh fruit and bacon for a tasty breakfast treat.

Listen up, dads out there; kids love to help in the kitchen! Make this an extra special treat for mom by getting the kiddos involved. She will love it, but please, remember the clean the kitchen!

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5 from 1 vote

Banana Oat Pecan Waffles

Makes 8 waffles

Course Breakfast

Servings 4 people

Author Amye Melton

Ingredients

1 cup all-purpose flour
1/2 cup old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon optional
2 brown bananas peeled and mashed
2 teaspoon vanilla
1/2 - 3/4 cup buttermilk
1 large egg
1/3 cup chopped pecans

Instructions

In a large bowl whisk the flour, oats, baking powder, salt and cinnamon together. Set aside.
In another bowl whick together the mashed bananas, vanilla, buttermilk, and egg.
Pour the wet ingredients in the dry ingredients and stir to combine, just until combined, but do not overmix.
Stir in pecans.
Heat the waffle iron according to manufacturers directions. Spray with nonstick cooking spray when the waffle iron is ready. Drop batter onto iron, close lid and cook until waffles are golden brown.
Serve warm with butter and maple syrup.

Notes

For an extra-special treat sprinkle top of cooked waffles with powdered sugar and ground cinnamon.

Syrup Sweet Bread

I have heard stories of my daddy’s homemade doughnuts all of my life. He was a cook in the Army before he met my mom. After they married, he would make doughnuts at my grandmother’s house on the weekends for the entire family to enjoy. Apparently, he was tired of making doughnuts by the time I came along because the only doughnut memories I have are Krispy Kreme.

Syrup Sweet Bread is another legend in our family. My mother, aunts, and uncles rave about my grandmother making it. As the story goes, my grandmother would leave the fields in the afternoon and go to the house to make Syrup Sweet Bread. When it was done and still warm, she would take it back to everyone working in the fields. I can imagine that this was a wonderful treat and a welcome break.

I loved my grandmother’s cooking, but I never had the privilege of trying her Syrup Sweet Bread. I think there are a few versions of her recipe, but here’s mine. My version is slightly sweet, and I like to serve it for breakfast. My favorite ways to serve this are warm with a pat of butter and homemade apple butter or simply drizzled with a little syrup over the top for extra richness.

Like all recipes, I’m sure this recipe will not appeal to everyone. I think that maybe you have to acquire a taste for sorghum and cane syrup. My kids don’t care for it, and my friends that were not raised eating it don’t seem to like it. I think my first solid food may have been biscuits with syrup. Greg and I both consider it a treat, and we love this old recipe. I hope you do too.

Syrup Sweet Bread

Author:

Amye

Ingredients

2 c. all-purpose flour
2 tsp. baking soda
¼ tsp. salt
½ c. granulated sugar
1 tsp. ground cinnamon
¾ c. syrup (sorghum or cane)
2 eggs
1 stick butter, melted
¾ c. buttermilk
1 tsp. vanilla extract

Instructions

Preheat oven to 350°. Grease a 10-inch cast iron skillet and set aside. (8 x 8 baking dish will work also.)
In a large bowl combine the flour, baking soda, salt, sugar and cinnamon, set aside.
In another bowl combine the syrup, eggs, melted butter, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and stir to combine.
Pour into the prepared skillet. Bake for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and sprinkle with powdered sugar if desired.