Tag Archives: buttermilk

Bakery Miscellaneous

Brown Sugar Cookies with Buttermilk Glaze

First up, on Tuesday, nibbles of dark brown sugar cookies with plenty of chewy texture glazed with buttermilk and powdered sugar. The dough is a basic sugar cookie recipe made with dark sugar.  With the buttermilk in the glaze, this is a cookie of contrasts. Their soft centers balance with the crisp edges, their chewy texture pairs opposite the smoothness of the glaze, and brown sugar answers the  tang of  the buttermilk .  Contrast and complements all in one cookie.

Soften your butter early on then cream it with the sugar and an egg. Add in dry ingredients gradually, then bake and you’re all pau except for the glaze. Flavored with cinnamon and allspice, rich with butter, they bake quickly; just eight minutes was fine.  Let them cool completely before drizzling on the glaze

I found these tasted even better on Wednesday after sitting, airtight, overnight. Their mellowing set the most magnificent aroma wafting  when I opened the container, so be ready for that! The recipe made 3 dozen.  When you next have time, why not declare a cookie day and bake these, make a pot of fresh coffee, and sit down with your book?  Sweet nibbling!

Brown Sugar Cookies w/Buttermilk Glaze

Ingredients

2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
12 T. unsalted butter, at room temperature
1-1/4 cups dark brown sugar
1 large egg, at room temperature

Directions

Preheat the oven to 375 degrees F. Prepare baking sheets with parchment paper. In a medium bowl, whisk together flour, salt, and spices. Set aside.

Beat butter and sugar until smooth and creamy. Add the egg and beat well. Add flour mixture and beat until well incorporated, scraping sides of bowl as you go.

Drop by large tablespoonfuls of dough onto prepared baking sheets, about 2 inches apart. Bake for about 8-10 minutes until edges are browned. Cool on the sheet for a nice crisp outside and a soft inside. Cool completely before glazing. Yields 3 dozen cookies.

Buttermilk Glaze

1-1/2 cups powdered sugar
3 tablespoons well-shaken buttermilk
1/2 tsp pure vanilla extract

Use a whisk to blend all ingredients until smooth.  Drizzle over cooled cookies with a fork.

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Recipes - Breads & Biscuits

Skillet Cornbread

Whether an accompaniment to a hearty bowl of homemade soup or stew, a big pot of ham-n-beans, or perhaps just because you are craving a  good slice of cornbread and a glass of buttermilk (and lots of people do!), there is nothing as satisfying as a skillet full of this delicious Southern staple. I have nothing against using Jiffy Mix to make cornbread if you want something quick, and that product does work great especially for corn muffins, but if you want a real treat, there is nothing as good as ‘from-scratch’ cornbread with a crispy crust and a moist center.

Definitely use your cast iron skillet and do put it in the oven with a little bacon drippings so the grease is already hot before pouring your batter in; doing so will make for a browned and crunchy crust on your cornbread; remember to also sprinkle some of your dry cornmeal in the skillet before adding your batter to help develop that crispy crust.  I use Martha White self-rising corn meal, stone ground, for a robust grainy texture and then slather the top with real butter when it comes from the oven. Nothing else will do. This recipe also calls for self-rising flour, not all-purpose.  Bake it up just before the rest of your meal finishes cooking and serve hot.

At my house, cornbread is good any time but it is especially desirable with a pot of beef stew! Enjoy both mightily!

Skillet Cornbread

Ingredients

1 T. bacon drippings
3/4 cup Martha White self-rising enriched white corn meal mix
1/4 cup Martha White self-rising flour
1 T. sugar
1 cup buttermilk
3 T. Crisco vegetable oil
1 large egg, beaten
Extra corn meal mix for preparing pan

Directions Preheat oven to 450°F. Grease an 8-inch cast iron skillet with bacon drippings; place in oven to heat. Combine corn meal mix, flour and sugar in large bowl; mix well. Add buttermilk, oil and egg; blend well. Sprinkle small amount of extra corn meal mix into hot skillet and pour batter over corn meal in hot skillet. Bake 12-15 minutes or until golden brown.  Cut into wedges for serving.

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