*Empty Jars*

There is something very satisfying about seeing empty jars accumulating on the cupboard waiting to be taken to the basement.

 

Each time that a jar is emptied it was one less item that we had to buy from the store and

I know how the food was grown and processed.

Saturday for the first time I made buttermilk.

Now that I have a source for fresh cows milk I am able to try a few things.

The buttermilk was so easy to make.  I did buy cultured buttermilk for my starter, but saved out a cup from 

my butter milk for the next batch.  All I did was put a cup of the cultured buttermilk into a sterilized quart

mason jar and fill up the jar with the fresh milk.  Set it on the counter for 24 hours.  So Simple!

Next I plan on making sour cream.

Which will be very good in my Sour Cream Coffee Cake recipe.

Made one this morning to use up the sour cream that I had from the store.  Wasn't quite a cupful left so I added some buttermilk.  Turned out fine.

Sour Cream Coffee Cake

This cake has been submitted to: Sweets for a Saturday at Sweet as Sugar Cookies

2 c. Flour
1~1/4 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. salt.

• Sift these ingredients together and set aside.

1/2 c. Butter
1 c. Sugar
2 Eggs
1 tsp. Vanilla
1 c. Sour Cream

1. Beat butter until fluffy
2. Gradually add sugar, beating until fluffy
3. Add eggs one at a time and beat
4. Add vanilla
5. Alternately add flour and sour cream to wet ingredients and beat until mixed.

Topping
1/3 c. Brown Sugar
1/4 c. White Sugar
1 c. Chopped Walnuts
1 tsp. Cinnamon

1. Preheat oven to 350F
2. Put half the cake batter in a 9 inch greased pan
3. Add half the topping over batter.
4. Add rest of the batter and sprinkle on rest of the topping.
5. Bake 45 minutes or until a toothpick comes out clean.

When my dh gets home from work we will enjoy a piece of coffee cake  together. He has an early lunch break so he is hungry after work.  I look forward to this time together each day!