European Stars And Stripes (Newspaper) - September 8, 1988, Darmstadt, Hesse J Buttermilk pancakes 2 cups Buttermilk a cup sugar i Teaspoon Salt 2 cups flour 1 Teaspoon baking powder 1 Teaspoon baking soda separate ii jigs putting Hie Yolks in uni Lirt i bowl my the whiles in another. Beat the Yolks until Illey ire Light inh Lemon coloured Ilion stir in thir Buttermilk sugar and Salt. Mix Well. Sill the four powder and bilking soda Minlu the. Bulle milk mixture sir until Woll blended. Reat the egg Whites until they arc stiff and fold Lii a into till Buttermilk Mulure. No lumps of egg while should remain i Leal i griddle or heavy frying pan Over medium , my Brush the surface lightly with butter or vegetable Oil. When the griddle is very hut us ,1 a i up in sure to scoop up some of the Bailer and Pur it slowly onto the griddle forming .1 Pancake about four to five inches in diameter. Cork As Many pancakes atom Linn is the size of the pan or griddle will allow. Cook Xvi r medium Low heat until bubbles form on the top uncooked part of the , Anil until the edges look dry carefully turn the Cook until Ilie Bottoms ire Golden Brown. Serve hut Wilh butter Jam or Maple syrup makes approximately 24 pancakes. Blueberry Buttermilk soup 4 cups fresh blueberries " vhf cups Buttermilk a cup sugar or More to taste 2 Tablespoons fresh Lemon juice Ivi cups Well chilled sparkling water or two 16-Ouncc pack docs of unsweetened fro in Mil the fresh blueberries Lor Ami the men Tuil i. I Uree Ihu berries i Blunder or Snori Pru cursor then press Vliem through .1 Sii i into .1 in flu Glass bowl. Whisk in the Buttermilk sugar Ami Lemon juice. Taste before serving. Self in inc chilled sparkling water. Mix very Weil and Servo immediately in chilled soup bowls. Garnish each serving with a Dollop of sour Cream or Cream fac in and a Light sprinkling of ground cinnamon makes six Servings Buttermilk dip 1 a cups thick Buttermilk 1 Large Clove of garlic pressed 1 Tablespoon chopped fresh Parsley 1 Tablespoon finely chopped Capers 1 Tablespoon Olive Oil juice of one Small Lemon mix All ingredients together thoroughly and let the dip Sil at room to my erasure for half an hour before serving. Use As ,1 dip for raw vegetables or looked Artichoke leaves. Makes l a cups. Buttermilk sherbet 1vi cups granulated White sugar a cup freshly squeezed Lemon juice 1 Teaspoon Vanilla extract 6 cups Buttermilk in a Large Freezer proof bowl tempered Glass or stainless steel not aluminium mix together Well the sugar Lemon juice and Vanilla extract. Sel aside for five minutes. Stir the mixture again and then add the Buttermilk stirring until All the Ingie Dinels Are thoroughly combined. Cover the bowl Wilh aluminium foil and place in in the freezing compartment of the refrigerator until the mixture is fro in 2 inches in from the Sites of the bowl. Working quickly scrape Down the Frozen part incl beat the sherbet with an electric Mier or whisk until the Frozen part is incorporated into the res of the mixture. Repeat this process freezing and beating twice More. After the final beating Transfer the mixture to a two quart plastic Freezer Container and freeze the mixture completely. Serve in slammed glasses or Frozen fruit Shell cups my Garnish with sprigs of fresh mint. Makes eight to 0 Servings. Buttermilk pralines 1 cup Buttermilk 1 Teaspoon baking soda 2v cups granulated White sugar a Teaspoon Salt 3 Tablespoons unsalted butter 1 Teaspoon Vanilla extract 2 cups coarsely chopped pecans important note you Musl use a very Large pan at least four quarts preferably larger for this recipe because the mixture foams up considerably during boiling. Do not iry to double this recipe or you la have an unholy mess All Over the stove. If you want More pralines make two separate batches lightly Butler two Large cookie sheets. Set aside. Lightly butter the sides of a Large heavy cooking pot add the Buttermilk and soda to Irving to dissolve the soda. Stir in the sugar and Salt. Cook Over medium heal stirring constantly until the mixture comes to a boil. Cover the pan Inri took exactly three minutes longer. Uncover the pan and continue to Cook the mixture Over medium heat. Do not stir. The mixture will a ivc bubbled up considerably and will gradually turn Caramel coloured is it boils. Let the mixture boil until in reaches the soft Ball singe i23f f. On a Carly thermometer Aboul irn Indulus from the time you uncover the pan. Remove the pan from Ihu my stir in the Butler. Let the mixture Cool for three to four minutes. Sir in the Mil pecans. Dent the mixture with a Largo Widen spoon. Until the Candy begins to become i hit Mil creamy. Quickly drop in by he Iping tablespoonfuls onto the buttered cookie sheets. Let the pralines Cool completely before removing them with ii . Wrap each one in foil or plastic wrap and keep them stored in an airtight Container in the refrigerator. They can also be Frozen Mokes 24 soft pralines each approximately Ivi inches in diameter Buttermilk pie 1 9-Inch unbaked Pic crust Shell 2 cups sugar 3 heaping Tablespoons flour 1 cup Buttermilk it cup melted butter slightly cooled 1 Teaspoon Vanilla extract preheat the oven io450 f. Have ready a nine Inch unbaked pie cruel in a pan. Cover lie pie crust Wilh plastic wrap and Sot in in the refrigerator while you prepare the pie filling. In a medium size bowl Bent the egg5 Well. In a smaller bowl stir together the sugar and flour until they Are Well mixed and no lumps remain. Add the dry ingredients to the beaten eggs. Stir until the mixture is Well blended. Add the Buttermilk melted Butler and Venill i extract and stir until the ingredients Are thoroughly mixed pour the filling Inlo the unbaked pie Shell. Bake at 450 f. For 10 minutes then without opening the oven reduce the heal to 375 f. And bake for another 35 to 40 menu Les or until the filling is firm and the lop is Brown. Let the pie Cool thoroughly before serving the filling will continue to firm up As the pie cools. Makes one nine Inch pie six to eight Servings. A 1u6 slur on Hud in i of vol i i a a Vvs Ajsa Grarf j 8, is88 trip to mtg Zinc 5
