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.
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 c. Sugar
2 Eggs
1 tsp. Vanilla
1 c. Sour Cream
- Beat butter until fluffy
- Gradually add sugar, beating until fluffy
- Add eggs one at a time and beat
- Add vanilla
- 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
1/3 c. Brown Sugar
1/4 c. White Sugar
1 c. Chopped Walnuts
1 tsp. Cinnamon
- Preheat oven to 350F
- Put half the cake batter in a 9 inch greased pan
- Add half the topping over batter.
- Add rest of the batter and sprinkle on rest of the topping.
- 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!