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01 January 2009 @ 07:26 pm
So. Much. Buttermilk.  
The wee alien cupcakes only wanted a quarter cup of buttermilk. Since grocery stores don't sell the stuff in more reasonable portions, I'm stuck with an enormous amount of leftovers. What do I do? I could just do a marinade for fried chicken, but I want new ideas. I'm going to scout about online, but if any of you have kick-ass recipes that call for buttermilk, hit me.





On the kitty front, Zee has to go back to the vet tomorrow. I have no idea what the bloodwork may tell us, but she's in pretty rapid decline. She's still drinking a bit, but will not eat. Her eye looks dreadful. She's doing little but sleep. I have a doctor's appointment first thing tomorrow, so Don will have to take Zee in. I don't want to dwell and I most assuredly don't want to be a doomsayer, but I have such a dark, miserable, stormclouds-are-massing, bad feeling about this.
 
 
I feel: draineddrained
 
 
 
Kel: Nine smilingladyjoust on January 2nd, 2009 01:04 am (UTC)
I adore banana bread type things!


And thank you. I'm a stupid, weeping mess because she's become so frail so quickly and I can't make it better. Here's hoping she makes me feel like an idiot for being so weepy.
Mirandamirmie on January 2nd, 2009 02:34 am (UTC)
Banana Bars
1 cup sugar
1/2 cup butter
1 cup mashed fully ripe bananas
1 egg
1/4 cup buttermilk
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
That's for plain banana bars. I like to add semi sweet chocolate chips and walnuts. Proportions of those depend on how much you're in the mood for.

1. Combine sugar, butter, bananas, egg, and buttermilk in a mixing bowl, beat well.
2. Stir in (don't beat) remaining ingredients into banana mixture.
3. Turn into a buttered 13x9x2 pan.
4. Bake at 350*F 45 to 50 minutes or until a toothpick comes out clean.


I thought of another recipe, too. I'm sorry these are both baked things, that's the sort of food making I enjoy most.

Flat-ish Bread
I modified a flat bread recipe, so now it tastes better, but is kind of puffy.
1 cup all-purpose flour
1 package active dry yeast
1 1/2 teaspoons salt
1 cup hot water (about 125*F)
1/4 cup buttermilk or plain yogurt
1 egg
2 tablespoons vegetable oil
1 tablespoon sugar or honey
2 to 3 more cups flour

1. Combine 1 cup flour, yeast, and salt.
2. Stir in water, buttermilk, egg, oil, and sugar, beat until smooth
3. Stir in enough remaining flour to form a soft, sticky dough
4. Turn onto a floured surface and knead in more flour until smooth and elastic, but still soft (3 to 5 minutes)
5. Place in an oiled bowl and turn it so all sides are oiled. Cover and let rise until doubled (about 45 minutes)
6. Punch dough down (punching the dough is my favorite part :)). Shape into 16 equal balls. Let rest 5 minutes. Roll out each ball into a 1/4-inch-thick round. If you want to you can brush the tops with butter.
7. Bake on baking sheets at 450*F 5 to 8 minutes (they're fairly pale on top, and the first time I made these I thought they weren't done and left them in about 15 minutes, at which point they were black on the bottom, so don't just look at the top and thin they're not done.)