Tag Archives: Buttermilk

Pumpkin Spice Beignets

We rarely use a frier but there are some days when you crave a memory and the only way to take you to that special taste is recreating it at home. My husband’s aunt and uncle brought us Cafe Du Monde Beignet mix for Christmas last year. I was cleaning out the cabinet and came across the box and decided to make some beignets for breakfast for old time sake. I still can remember when we went to Cafe Du Monde for the first time. I can remember breathing in the powdered sugar.

The coffee is so delicious there. The special ingredient in Cafe Du Monde coffee is chickory. I add their chickory to every pot of coffee we brew. This batch of beignets goes really well with a hot cup of chickory infused Joe!

I can never leave well enough alone and I thought I’d add some fall flavor to this classic mix. We have pumpkin in abuncance and thought this would do the trick to add some fall flare.

Servings 12 (24 beignets)

Ingredients:

2 cups of dry cafe du monde beignet mix

1 teaspoon pumpkin pie spice

3/4 cup buttermilk

4 Tablespoons pumpkin purée

Canola oil for frying

Cinnamon & sugar blend (optional) [ usually 1/4 cup granulated sugar and 1 Tablespoon of cinnamon]

Directions:

1. Start the oil for beignets and prepare the temperature to 370 degrees by either a electric fryer or using a candy thermometer in a deep skillet. If using a skillet place 1-2 inches deep of oil.

2. While the oil heats. Place the beignet mix and pumpkin spice in a medium bowl and whisk. Add in the buttermilk and puréed pumpkin using a silicone spatula fold ingredients together.

3. Prepare a lightly floured surface and roll the dough out to an 1/8 thickeness and evenly cut the dough into 24 pieces.

4. In 1 to 2 inches of prepared oil, fry the beignets for 8-10 seconds until puffy and golden brown. Make sure to bast continuously. Once beignets are to desired color and pillow shape. Remove from frier and place on wire rack with paper towels below rack and allow excess oil to drip off. Allow to cool slightly.

5. In the meantime; in a paper brown bag place the cinnamon and sugar blend. Give the bag a good few shakes. Add a few donuts at a time and shake to coat the beignets.

6. Remove the Beignets from the brown bag & Enjoy !

Quick Cornbread

I was cleaning out the freezer and came across chili. Yes! This will be perfect for dinner tonight. Which also allowed me to mix up this cornbread for two in a flash. You will find that this cornbread is slightly sweet and very moist.

The secret to good cornbread is buttermilk! Plus a good cast-iron skillet.

My husband and I picked up this beauty of a cast iron at a local flea market.

This recipe uses an 8 inch cast-iron skillet.

This recipe yields 8-10 small slices of cornbread.

Ingredients :

1 tablespoon of canola oil

1/2 cup of low-fat Buttermilk

1 cup of self rising cornmeal mix

1 tsp baking powder

1 large egg (lightly beaten)

1/4 cup honey

Pinch of salt

1. Preheat oven to 450 degrees.

2. Place cornmeal mix and baking powder and salt in a small to medium bowl. Mix with spoon.

3. In the center of the dry ingredients form a well. Place buttermilk, honey, canola oil in center and mix thoroughly with spatula.

4. Spray your cast-iron skillet with cooking spray and pour in the wet batter. Bake on 450 for 12 minutes.

Enjoy!

Banana Bread Scones

I thought about making banana muffins and then it hit me why not make some banana scones. I had a few really ripe bananas and decided I needed to use them fast (or freeze them but where is the fun in that?). This is a very fast breakfast treat and perfect for the weekend !

This recipe yields 16 scones using a # 16 scoop.

Preheat oven to 400 degrees.

Ingredients:

1 1/2 cups whole wheat pastry flour

1 1/2 cup ap flour

1/3 cup of sugar

1/2 tsp kosher salt

1 TB baking powder

2 TB coconut oil

2 TB canola oil

Pinch of nutmeg

1 tsp pure vanilla

1/2 cup buttermilk

1 large egg

3 small bananas (1 heaping cup mashed)

Directions:

1. Whisk in a large bowl both flours, salt, baking powder, nutmeg, and sugar.

2. Add to the flour mix the coconut oil and using hands cut the coconut oil into the flour until evenly distributed. Almost like wet sand. Set aside.

3. In a separate small bowl mix together canola oil, milk, vanilla, and egg.

4. Add the wet batter into the dry ingredients and mix with wooden spoon. Batter will appear dry but not for long. Fold in mashed bananas. Mix until no dry residue remains. Be careful not to over mix.

5. Use a # 16 scoop to portion out on parchment paper lined 1/2 sheet baking pan. Place 6 to a pan.

6. Bake at 400 degrees for 14 to 15 minutes or until lightly golden brown.

7. Remove the scones from pan right away and allow to cool on wire rack or serve warm.

Enjoy!

Pictures below for steps:

Mickey Mouse Buttermilk Wheat Pancakes

We had my nephew over this weekend and we just returned from Disney and thought what better way to celebrate the weekend? Then with Mickey Mouse pancakes! max also loves spiderman and I couldn’t believe we found a Mickey Mouse hat with spiderman.

8 Mickey Mouse pancakes

Ingredients:

1 cup ap flour

1 cup whole wheat pastry flour

2 eggs

1 tsp vanilla extract

1/2 cup dried blueberries

2 cups buttermilk

1/8 cup sugar

1 tsp salt

1 tsp baking soda

3/4 tsp baking powder

Directions:

Mix both flours, salt, soda, baking powder, & sugar in large bowl.

Wearing the Mickey Mouse ears helps.

Set aside.

In a medium size bowl whisk eggs, vanilla, and buttermilk.

Add wet ingredient into dry and mix to incorporate.

Fold in dried blueberries.

Heat griddle pan to medium to medium low temp.

Spray griddle with cooking spray and place pancakes as you desire onto preheated pan.

Allow to heat until you see bubbles form and flip accordingly. The second side does not take as long as the first.

Enjoy!

Pumpkin Long Johns with Cream Cheese Frosting

I have the Wilton Long John Pan and have been trying to think of a good recipe to make to use it. I tend to use the doughnut pan more often when baking a breakfast.

Yields 5 to 6 large long johns

Preheat oven to 350 degrees and spray with canola oil cooking spray your Long John Pan.

Ingredients:
2 Cups of Whole Wheat Pastry Flour
2/3 Cup Sugar
1 tsp pumpkin spice
1/2 tsp good quality Vietnamese cinnamon
1/4 tsp kosher salt
2 1/2 tsp of baking soda
1 cup pumpkin puréed
1 tsp if Mexican Vanilla Extract
1/2 Cup low fat buttermilk
4 TB Canola Oil
1/2 cup Egg Substitute or 4 Egg Whites

Cream Cheese Glaze:
3 oz Reduced Fat (neufchatel) softened
2 tsp butter
1/2 teaspoon Mexican vanilla
1/3 cup powdered sugar
2 TB Skim milk

Toppings:
Walnuts toasted 1/3 cup Chopped (optional)

Directions:
Place all dry ingredients in bowl and whisk together.

In a separate bowl place the wet ingredients.

Whisk together until incorporated.

Add dry ingredients into wet and whisk together well until there are no signs of flour visible.

Now place batter scant amount in 2/3 cup and add to the long john cooking sprayed pan.

Bake for 20 to 22 minutes or until tooth picked inserted into center comes out clean.

Place on wire rack to cool in pan for 5 minutes. Invert & remove from pan and allow to cool on wire rack.

Once cooled completely ice with cream cheese frosting.

For an added touch sprinkle with Walnuts.

Whole Wheat Buttermilk Biscuits

I had to make biscuits to go with yesterday’s homemade apple butter! This recipe was adapted from a Taste of Home recipe

http://www.tasteofhome.com/Recipes/Rolled-Buttermilk-Biscuits. I of course made of few changes to incorporate some whole

grain goodness.

1 cup whole wheat pastry flour
1 cup AP Flour
3 Tsp Baking powder
1/2 tsp baking soda
1/4 tsp salt
3 TB cold butter (unsalted)
1 cup buttermilk
1 TB skim milk

Directions:

1. Preheat oven to 450.

Place both flours, salt, soda, baking power in bowl.