Posts Tagged With: Milk

Home Made Buttermilk and Heavy Cream

Today is leftover day, so I thought I would share a couple of substitute recipes.  Have you ever wanted to make a certain dish only to find that you don’t have an ingredient?  Or, you want to make a certain recipe but don’t want to spend the extra money on a certain ingredient?  I am very frugal since we are a family of 6 with a single income that seems to shrink yearly.  I will share the two recipes I use most often.  They are buttermilk and heavy cream recipes.  I was quite amazed at how easy they are and only 2 ingredients each!  They work too!   Please check out my Pinterest page for more recipes!  It’s under Shelly Boynton.

Heavy Cream:

Ingredients:

  • 3/4 cup milk
  • 1/3 cup butter

Preparation:

1. Melt the butter.

2. Pour it into the milk, and stir.

3. Use in place of one cup of heavy cream.

Note: This substitute while not whip.

Tip: If you use low-fat milk, add a tablespoon of flour to the mixture to thicken.

Buttermillk:

Ingredients
  • – 1 cup of milk
  • – 1 Tablespoon of lemon juice or vinegar
Instructions
  1. Mix the two together – chill for 5 minutes.
  2. Use as buttermilk

Have a great day!

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Chocolate Cake

Yesterday was my daughter’s twelfth birthday. Where does time go? Way too fast! She wanted my home made chocolate cake for her birthday, so that is what I made. It is a very easy recipe! Two things I would change in the recipe is lessen the amount of sugar (it’s very sweet) and double up the frosting recipe so it spreads thicker on the cake. I melted a piece of 80% Lindt dark chocolate and mixed it in with the icing to lessen the sweetness. Doesn’t it also make the cake more healthful? Isn’t dark chocolate good for you? This is my excuse to have two pieces!

Here is the recipe:

Ingredients
2 cups sugar
1 3/4 cups flour
3/4 cup Hershey’s cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Notes / Directions

For the frosting:
1 stick (1/2 cup) butter or margarine
2/3 cup Hershey’s cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

1. Heat oven to 350°. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. 10 to 12 servings.

4. For the frosting, melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.

Enjoy!

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