BUTTERMILK BARS
One of my absolute favorite treats when I was a child. They have a maple flavor to them and are best enjoyed with a glass of cold iced tea.
Provided by Temperance
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Cream 1/2 cup butter, 1 cup brown sugar and 1 tsp vanilla.
- Add egg, beat well.
- Sift flour and baking soda together and add alternately with buttermilk to egg mixture.
- Add nuts.
- Bake 20-25 minutes at 350 in a 9x13 pan.
- For the topping: Bring topping ingredients to a boil (1/4 cup butter, 1/4 cup sugar, 1/4 cup brown sugar, 1/8 cup milk and 1/2 tsp vanilla). Boil 2 minutes. Add 1 cup powdered sugar and mix well.
- Spread on cooled bars.
Nutrition Facts : Calories 174.4, Fat 7.8, SaturatedFat 4, Cholesterol 24.6, Sodium 112.3, Carbohydrate 25.1, Fiber 0.4, Sugar 18.6, Protein 1.7
BUTTERMILK CINNAMON BARS
These are from Sally Grosserode. Very old recipe. They have coconut and nuts too. I have made this recipe. It is wicked good. The batter is loose when you put it over the pressed mixture. It is very rich, almost candy bar like. Try this recipe; you will like it.
Provided by Dienia B.
Categories Bar Cookie
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cream butter, sugar and brown sugar.
- Add flour. Divide in 1/2.
- To the first half add nuts and coconut.
- Press into the bottom of a 9x13 pan; set aside.
- Combine egg, salt, cinnamon, baking powder, buttermilk, and vanilla.
- Spread over first layer.
- Bake in 350 degree Fahrenheit oven for 45 minutes.
- While still warm frost with thin icing.
BAKED BUTTERMILK DONUTS
Finally a recipe for a baked buttermilk doughnut that is crispy on the outside and light and airy on the inside! You won't think you're eating a donut-shaped muffin with this one! You could also toss the donuts in a cinnamon-sugar mix, glaze them with a powdered sugar-water icing, or frost them with chocolate frosting.
Provided by brownie
Categories Bread Quick Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Adjust an oven rack to upper-middle position. Spray a donut pan with cooking spray.
- Sift flour, sugar, cornstarch, baking powder, nutmeg, and salt together in a large mixing bowl.
- Whisk buttermilk, eggs, baking soda, and vanilla extract together in a smaller bowl.
- Pour melted and cooled shortening into flour mixture and stir until absorbed. Add buttermilk mixture and mix well. Let batter rest for 10 to 15 minutes.
- Pour a scant tablespoon of batter into the well of each donut cup in the prepared pan. Use the back of a spoon to distribute batter evenly across the bottom of each; you won't use up all of the batter in this batch.
- Bake in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Remove from the oven; let cool in the pan for 2 to 3 minutes before removing onto a wire rack.
- Place powdered sugar into a small paper bag. Toss warm doughnuts in powdered sugar to coat.
- Spray the donut pan with cooking spray again. Spoon batter in tablespoonfuls into the hot pan for the next batch.
- Bake donuts in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Let cool for 2 to 3 minutes before removing from the pan and toss in powdered sugar.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 45.5 g, Cholesterol 31.8 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 276.2 mg, Sugar 28.1 g
STRAWBERRY OATMEAL BREAKFAST BARS
I'm always on the lookout for easy and delicious things to make for breakfast that are on the one hand, relatively healthy and good for you, while on the other hand, not too good for you. I think these really do fit the bill. These are normally made with strawberry preserves, but here we're using fresh strawberries for a little lighter and lower-sugar approach. For best results, refrigerate before serving.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x12-inch baking dish.
- Remove the green tops from strawberries using the tip of small, sharp knife or strawberry huller. Place the berries cut-side down on a work surface and cut in half. Slice each half lengthwise 3 to 5 times before turning and cutting across in a nice, uniform dice.
- Combine diced strawberries, lemon juice, sugar, and cornstarch in a mixing bowl and stir until thoroughly combined and the cornstarch disappears. Set aside until needed.
- Combine oats, all-purpose flour, whole wheat flour, brown sugar, salt, and ginger in a mixing bowl. Pour in melted butter and stir thoroughly until dry ingredients are evenly coated.
- Transfer 60% of the oatmeal mixture into the prepared baking dish and spread out into an even layer. Press the mixture down with the back of a spoon or spatula to compress slightly.
- Place strawberries over the top using a slotted spoon. Do not press down. Reserve any accumulated juices in the bowl. Top with remaining oatmeal mixture and press down lightly with the back of a spoon or spatula. Drizzle reserved juices on top.
- Bake in the preheated oven until the top is golden brown, about 45 minutes. Press the top down with a spatula to compress slightly. Let cool completely, about 1 hour. Cut into bars and serve.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 43.5 g, Cholesterol 30.5 mg, Fat 12.9 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 7.5 g, Sodium 127.5 mg, Sugar 19.5 g
BUTTERMILK BARS
Make and share this Buttermilk Bars recipe from Food.com.
Provided by Chris Reynolds
Categories Bar Cookie
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Beat butter and sugar in a large bowl at medium speed until creamy. Add flour and salt; mix on low until blended. Spread evenly in bottom of greased 8"x8" baking pan. Bake 15 to 20 minutes until crust is golden.
- For filling: Beat eggs and sugar in bowl at medium speed. Add in butter, corn syrup, flour, buttermilk, vanilla, and lemon peel, if using; beat until smooth. Pour filling over baked crust.
- Bake 20-25 minutes until edges just begin to brown and filling is set. Cool completely. Sprinkle with powdered sugar and cut into 12 bars.
Nutrition Facts : Calories 178.3, Fat 8.7, SaturatedFat 5.2, Cholesterol 51.8, Sodium 190.8, Carbohydrate 23.6, Fiber 0.2, Sugar 14.5, Protein 2.3
SUPERFETTI BUTTERMILK CAKE BARS AS MADE BY HEATHER WONG RECIPE BY TASTY
Celebrate any occasion with Flouring LA's founder, Heather Wong's, popular superfetti buttermilk cake bars. Sweet, fluffy, and colorful cake meets creamy, decadent buttercream frosting making this recipe a fan favorite.
Provided by Heather Wong
Categories Desserts
Time 1h38m
Yield 16 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (180°C). Grease a 13 x 18-inch (33 x 45 cm) rimmed baking sheet with nonstick spray and line with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt until combined.
- Add the butter and granulated sugar to a large bowl and cream with an electric hand mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium and beat in the eggs, 1 at a time, scraping down the sides of the bowl as needed. Add the vanilla and beat until incorporated.
- Add a third of the dry ingredients, followed by half of the buttermilk, another third of the dry ingredients, remaining buttermilk, and remaining dry ingredients, beating well after each addition. Fold in the rainbow sprinkles.
- Pour the batter onto the prepared baking sheet and use an offset spatula to spread evenly.
- Bake until the cake is light golden on top and a toothpick inserted in the center comes out clean, 18-22 minutes. Set the baking sheet on a wire rack and let the cake cool completely before frosting.
- While the cake is cooling, make the buttercream frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), beat the butter on medium-high speed until creamy, about 2 minutes. Add the powdered sugar and beat on low speed for 30 seconds to incorporate. Increase the mixer speed to medium-high and beat for 3 minutes, stopping as necessary to scrape down the sides of the bowl, until fluffy. Add the heavy cream, vanilla, and salt and beat on medium speed for another 2 minutes, or until the buttercream is no longer grainy. If desired, continue mixing for another 1-2 minutes for a fluffier consistency.
- Assemble the cake: Use the parchment to lift the cake from the pan onto a flat surface. Using a sharp knife, cut the cake in half crosswise. Spread about half of the buttercream across one half of the cake. Place the other cake half on top of the buttercream, top down, and gently press down to adhere. Peel off the parchment lining. Spread the remaining buttercream evenly over the top layer of cake, reserving some buttercream for coloring, if desired. Decorate with colored buttercream, more sprinkles, or edible flowers as desired.
- Chill the cake in the refrigerator for at least 30 minutes, or until the buttercream is firm. Using a very sharp knife, trim the edges of the sheet cake for clean lines. Slice crosswise into 8 strips, then slice in half vertically for 16 bars, running the knife under warm water and drying between cuts if desired for cleaner lines.
- Store the cake bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 weeks.
- Enjoy!
Nutrition Facts : Calories 452 calories, Carbohydrate 51 grams, Fat 26 grams, Fiber 0 grams, Protein 3 grams, Sugar 37 grams
CHOCOLATE BUTTERMILK SQUARES
Every time I take a pan of these to a picnic, it comes back clean! At home, they disappear as fast as I can stir them. -Clarice Baker, Stromsburg, Nebraska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, bring butter, cocoa and water just to a boil. Cool. , Meanwhile, preheat oven to 350°. In a large bowl, combine the flour, sugar, baking soda and salt. Add cocoa mixture and buttermilk; mix well. Beat in the eggs, vanilla and, if desired, food coloring. Pour into a greased and floured 15x10x1-in. baking pan. , Bake until set, 20 minutes. For frosting, melt butter with cocoa and buttermilk. Stir in the confectioners' sugar, vanilla and salt. Spread over warm cake. Garnish with nuts if desired.
Nutrition Facts : Calories 466 calories, Fat 19g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 380mg sodium, Carbohydrate 72g carbohydrate (55g sugars, Fiber 1g fiber), Protein 4g protein.
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OLD-FASHIONED BUTTERMILK BAR DONUTS RECIPE | KITCHN
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Estimated Reading Time 6 mins
- Make the donuts: Place 4 tablespoons unsalted butter in a small microwave-safe bowl. Microwave on HIGH until melted. Set aside to cool slightly.
- Place 3 1/2 cups cake flour, 2 3/4 teaspoons baking powder, 1/4 teaspoon baking soda, 1 1/2 teaspoons kosher salt and 3/4 teaspoon ground nutmeg in a medium bowl and whisk to combine.
- Place the melted butter, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, and 1 tablespoon vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use a large bowl and electric handheld mixer.) Beat on medium speed until fluffy, scraping the bowl with a rubber spatula as needed, about 2 minutes.
- Reduce the speed to low. Add 1 large egg and 3 large egg yolks one at a time, stopping and scraping down the bowl as needed. Add 3/4 cup buttermilk and mix until combined.
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