101096 buttermilk french homemade cinnamon Recipes

chopped rhubarb (1/4-inch pieces), sugar, butter, softened, sugar, eggs, vanilla, unbleached flour, salt, baking powder, baking soda, buttermilk, brown sugar, cinnamon

egg, sugar, buttermilk, vanilla extract, cinnamon, all purpose flour, baking powder, unsalted butter, melted, sugar, for sprinkling

all-purpose flour, baking powder, baking soda, salt, cinnamon, sugar, brown sugar, egg, vegetable oil, vanilla extract, buttermilk, brown sugar, cinnamon

butter, sugar, egg, vanilla, flour, baking soda, baking powder, salt, cinnamon, cardamom, mashed banana (about 3), buttermilk or 2 tbsp plain yogurt, cinnamon, sugar

flour, baking soda, salt, sugar, divided, vegetable oil, eggs, buttermilk, raisins, ground cinnamon

flour, baking powder, baking soda, salt, sugar, shortening or 1/4 cup butter, buttermilk, sugar, ground cinnamon, butter, softened

all-purpose flour, baking soda, salt, sugar, divided, vegetable oil, eggs, buttermilk, raisins, ground cinnamon

pillsbury grands refrigerated buttermilk biscuits, sugar, cinnamon, nutmeg (optional), oil (for frying )

butter, room temperature, maple syrup, ground cinnamon, all-purpose flour, brown sugar, cinnamon maple butter, chopped pecans, all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, ground nutmeg, egg, buttermilk, cinnamon maple butter, melted and cooled, vanilla (or use bean paste), chopped pecans

buttermilk blend powder, dried parsley flakes, dried minced onion, salt, garlic powder, reduced-fat mayonnaise, buttermilk, reduced-fat sour cream

real butter, eggs, salt, soda, vanilla, sugar, flour, baking powder, buttermilk, french butter cream frosting, ingredients and directions below the cake instructions

all-purpose flour, baking soda, baking powder, salt, ice cold butter, buttermilk, cinnamon spiced butter , recipe follows, salt, ground cinnamon, ground allspice, brown sugar, butter, softened

french toast, french pre-sliced bread, butter (enough to cover griddle or bottom of pan), milk (you can also use cream or butter, extra large egg, pure vanilla, ground cinnamon, powdered sugar, cinnamon butter, tub margarine, sugar or powdered, ground cinnamon or to taste, combine the three ingredients and mix thoroughly with a spoon., this will keep well in fridge ., syrup, aunt jemima s syrup, savannah cinnamon (sold at hallmark stores and fine gift shops) or any other liquid cinnamon syrup, heat through till very hot in microwave .

day old bread , sour dough, italian, french, homemade, seasoning salt, granulated garlic powder, beau monde seasoning (optional)

eggs (beaten ), sugar, salt, butter (melted and cooled a bit), buttermilk (but i like more ), baking soda (sometime i add or or -- 1tsp or less baking powder), flour (may require more or less, read whole recipe first), brown sugar, water, butter, real maple syrup, karo corn syrup, crunchy peanut butter (this is the butter-it phase) or 1 -2 tbsp creamy peanut butter, and butter to taste (this is the butter-it phase)

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).

buttermilk breakfast cake, buttermilk replaces sour cream in my twist on not-too-sweet bundt cake ., white cake mix, buttermilk, melted butter, eggs, light brown sugar, ground cinnamon, shortening, granulated sugar, buttermilk-vanilla glaze, powdered sugar, melted butter, vanilla extract, buttermilk, stir together first 3 ingredients and 1 tbsp. buttermilk until smooth, adding additional 1 tbsp. buttermilk, if necessary, for desired consistency.

cinnamon sauce, butter, brown sugar, heavy cream, cinnamon (or to taste), salt, flour, french toast, eggs, sugar, salt, vanilla extract, milk, baking powder, all purpose flour, bread, vegetable oil