I’m looking forward to blueberry season when I can pick my own berries! Until then, I have to settle for buying them at the store. I prefer using fresh blueberries when I bake, but the two markets I went to were totally out of them! So I had to use frozen, but this muffin recipe works well with either fresh or frozen berries. Continue reading
Homemade salad dressings are so good–I’ve made a few of them, but have never made one of my favorites–Ranch! I usually use low fat dressings on my salads, so I decided to try making a low fat Ranch. I adapted a recipe from Allrecipes.com, adjusting the amounts of some of the ingredients slightly. Since I didn’t have fresh herbs, I used dried–and the taste still turned out great! But I’m sure it would be even better with fresh herbs, which I plan on using when I make another batch.
This dressing is thick and creamy compared to most dressings–it’s hard to tell it’s made with low fat ingredients! And because it’s on the thicker side, it makes a great dip for fresh veggies, too. The only downside is, it’s best the day it’s made–you can store it in the fridge for several days, but the consistency gets thinner and runny.
I love the way it tastes, but it’s an easy recipe to adjust if you want to add a little more or less of any of the herbs and spices. Enjoy this homemade dressing on your favorite salad or as a dip with your favorite raw veggies!
LOW FAT BUTTERMILK RANCH DRESSING AND DIP adapted from Allrecipes
Makes 1 3/4 cups
- 3/4 cup low-fat buttermilk
- 1/2 cup light mayonnaise
- 1/2 cup low fat sour cream or plain Greek yogurt
- 1/2 to 1 teaspoon garlic powder
- 1/2 to 1 teaspoon onion powder
- 2 teaspoons chopped fresh chives or 1/2 teaspoon dried
- 2 teaspoons chopped fresh dill weed or 1/2 teaspoon dried
- 2 teaspoons chopped fresh parsley or 1/2 teaspoon dried
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
In medium size bowl, whisk together the buttermilk, mayonnaise, and sour cream or yogurt. Stir in garlic and onion powders, chives, dill, parsley, salt, and pepper. Cover and refrigerate for at least 30 minutes before serving. You can store any unused dressing in the refrigerator for several days, but the consistency will get thinner and more runny, so it’s best not stored too long.
I think this homemade salad dressing tastes so much better than bottled dressing. It’s worth making your own if you have a little extra time. Do you make your own homemade salad dressings?
Linked to Inspire Me Monday at Create with Joy.
It was just a matter of time before I made this Blackberry Banana Bread, since I love trying different banana bread recipes and blackberry season is in full swing! This recipe makes a nice, full loaf that is dense and moist and full of banana and blackberry flavor. It also has a rich buttery taste and the buttermilk gives it a great taste, too. I think this quick bread works best with fresh blackberries, but if you want to try using frozen, your baking time will be longer.
It’s getting a little hot to bake since we’re right in the middle of summer, but you can make this in the evening or early in the morning when it’s a little cooler. Hope you enjoy this bread!
BLACKBERRY BANANA BREAD by NancyC, adapted from Betty Crocker
Makes one 9 x 5″ loaf
- 1 1/4 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 1/2 cups mashed ripe bananas (3 to 4 medium)
- 1/2 cup buttermilk
- 2 1/2 cups all-purpose unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 to 1 3/4 cups fresh blackberries (if your berries are big, use 1 3/4 cups)
Preheat oven to 350˚F. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, mix sugar, butter, eggs, bananas, and buttermilk until well blended.
Stir in flour, baking soda, and salt and mix just until moistened. Gently fold in blackberries, distributing evenly in batter.
Pour batter into prepared pan and bake for 62 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 to 10 minutes, them remove from pan and cool completely on wire rack.
You can wrap and store the bread at room temp up to 4 days or refrigerate up to 10 days.
I’ve been having fun trying a variety of blackberry recipes–have you been doing much baking with berries?
Linked to Inspire Me Monday.
I mentioned in my last post that I had been picking some blackberries this past week. And this is one of the recipes I made with them–Blackberry Buttermilk Cake. It’s a recipe I’ve had for awhile, clipped from a newspaper and kept in one of my recipe binders. I thought I’d make it again to share on this blog with you, since I had never taken a picture of it before.
This cake is made in a bundt pan and is topped with a creamy buttermilk glaze. It’s not as dense as a pound cake–it’s a little lighter and cakier but the blackberries give it a nice moistness. It’s not overly sweet, which makes it great for a summer breakfast or brunch–it’s kind of like a coffee cake in bundt cake form. 🙂 It rises very nicely and you’ll definitely want to put the Buttermilk Glaze on this!
So keep it in mind for blackberry season! I’ve only made this cake with fresh blackberries–if you want to try substituting frozen berries, your baking time will probably be longer.
BLACKBERRY BUTTERMILK CAKE by NancyC
Makes one 10-inch bundt cake
- 2 cups sugar
- 1 cup butter, softened
- 4 eggs
- 4 3/4 cups all-purpose unbleached flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla
- 3 cups fresh blackberries
- 1 1/2 cups powdered sugar
- 2 1/2 Tablespoons buttermilk
Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan; set aside.
Cream sugar and butter in large bowl, blending until light and fluffy. Add eggs, one at a time, beating after each addition; set aside.
In medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
In small bowl, combine buttermilk and vanilla. Add buttermilk mixture and flour mixture alternately to creamed mixture in large bowl, beating after each addition. Fold in fresh or frozen berries.
Spoon and spread the thick batter evenly in your prepared 10-inch bundt pan and bake at 350 degrees for 60 minutes, or until toothpick inserted in center comes out clean or almost clean (be careful not to overbake, or it will be a little dry).
Cool in pan 10 minutes. Invert cake onto wire rack to cool completely.
While cake is cooling, you can make the glaze–combine powdered sugar and buttermilk in a small bowl; blend well and drizzle over cooled cake.
I’ve stored leftovers of this cake in the refrigerator for several days and I think it actually tastes better when it sits in the fridge a day or two! Not sure why–some recipes are just like that, I guess. But that may be helpful for you to know if you need a cake recipe that can be made ahead of time.
I love picking and using fresh berries in my summer baking! Have you done any berry-picking this summer?
A few posts ago, I told you about a recipe for Cheesy Hash Brown Potatoes, made by Jane Ann for her department lunch. Well, Jane, who is also in that same department, madethis fabulous Texas sheet cake for the dessert. It was super-good…nice and moist, very chocolatey, and topped with a smooth layer of chocolate icing. Jane found the recipe over at The Pioneer Woman, where it’s called The Best Chocolate Sheet Cake. Ever.
Some people call this cake a Texas Sheet Cake because it’s so big…it’s baked in a big 13 x 18″ sheet pan or jelly roll pan, which measures about 10 x 15″. It’s described on The Pioneer Woman website as “…moist beyond imagination, chocolatey and rich like no tomorrow, and 100% of the time, causes moans and groans from anyone who takes a bite.” And as someone who tasted the cake Jane made, I can verify that this is all true! 🙂Continue reading