You could describe this delicious Farmhouse Buttermilk Cake, topped with a wonderful brown sugar topping, as a snack cake or even a coffee cake. It’s a casual kind of cake—not too fancy, but full of sweet down-home goodness! It’s exactly the kind of cake that’s right at home served in a farmhouse kitchen or enjoyed on a large farmhouse porch. I adapted my version of this cake from a recipe I found at King Arthur Baking, and they describe it as an “old-fashioned brown sugar cake.”Continue reading
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 a little longer.Continue reading
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.Continue reading