Many times I want to make something and it calls for buttermilk and it’s not something I keep on hand.  Some of my friends say they make their own.  I tried it and it works. No matter which you choose to substitute,  stir in the ingredients and let it sit for 15 minutes or so.

I’ve researched and found several ways to use other ingredients.
Another substitution for buttermilk is plain or vanilla unsweetened yogurt. Used in equal measurement. It may be necessary to thin the yogurt with water or milk first (especially if the batter you’re making is relatively thin).
OR
1 TBLS white vinegar mixed with 1 cup of whole milk
OR
1 TBLS  lemon juice mixed with 1 cup of whole milk
OR
2 TSP cream of tartar mixed with 1 cup of milk

These Baking powder – buttermilk biscuits are a breakfast classic.

Using a food processor is easy but you can also use a mixer.
Served with your favorite jam, so light and tasty!
They only take a few minutes to put together.

Ingredients;
2 cups all purpose flour, unbleached preferred
3 TSP baking powder
1/2 TSP salt
1/2 cup Crisco shortening  OR  make it 1/4 each unsalted butter
1 cup cold buttermilk (see my “making buttermilk” recipe to make your own)

Directions;
Preheat oven to 450.
In a food processor place all the dry ingredients.  Pulse a few times to mix.  Then add the shortening mixing until the mixture looks like large crumbs.
Slowly add the milk into the processor until the dough forms a ball.
Roll out dough on a floured surface about 1/2″ thick.
Cut 2″ round biscuits and place them on a cookie sheet, preferably lined with parchment paper.
Bake for 10-12 minutes until lightly brown and serve warm.

Makes about 12 biscuits.

This apple cinnamon rolls recipe is half store bought.
You can easily put this together for a luscious dessert or a
weekend brunch served at home or as a great take a long.
The smell of them baking makes your mouth water!!

INGREDIENTS;
1 can Pillsbury Grands Cinnamon Rolls, cream cheese icing style
1 apple, any kind, peeled and cut into a large dice
2 TBLS golden raisins
3 TBLS melted butter
1/2 cup pecan pieces are optional

DIRECTIONS;
Preheat the oven to 350.
Release the rolls out of the can in one piece.
Unroll them on a piece of wax paper.
Brush lightly with some of the butter leaving
some to coat the baking dish.
Sprinkle with the raisins and diced apple.
Add pecans if you wish.
Roll them back up and cut into the rolls using the
dough perforations, there should be 5 rolls.
Grease a baking dish with the leftover butter.
Be sure the dish is large enough to fit the rolls next
to each other with a little room to expand.
Place the rolls in the baking dish.
Bake for 20-30 mins. until puffed and bubbling.
Let cool for 15 minutes then ice with the package cream cheese icing.

This citrus loaf is a great summer time dessert to easily
accompany a scoop of sherbet or ice cream.
So fresh in its flavor and moist.

Ingredients;
2 cups unbleached flour
3/4 cup sugar
1/2 TSP salt
1/2 TSP baking soda
1 beaten egg
1 TBLS finely shredded orange peel
3/4 cup orange juice
1 TSP finely shredded lemon peel
2 TBLS lemon juice
2 TBLS canola oil

Directions;
Preheat oven to 350.
Mix together the flour, sugar, salt, baking soda, set aside. Mix together the balance of ingredients and add them to the flour mixture. Beat until just mixed. Pour into a greased 8x4x2 loaf pan. Bake for about 50-60 minutes until a pick comes out clean.

These blueberry scones are delicious and freeze well. Great for a brunch gathering. You can easily change the flavor by using unsweetened dried fruit such as cranberries, fig pieces, cherries, etc…

Ingredients;
2 cups all-purpose unbleached flour
3 TBLS sugar
1 TBLS course granulated sugar for sprinkling tops
1 TBLS baking powder
3/4 TSP salt
6 TBLS cold unsalted butter, cut into pieces
1 cup fresh blueberries, small size is best or dried as stated above
1 TSP grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Preheat oven to 400.
In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives or pulse a few times in a food processor, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.
Using a fork, whisk together cream and egg in a small bowl. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Place onto a lightly floured surface, and knead a few times to mix well.
Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. You can also use a large round biscuit cutter. Place on a baking sheet lined with parchment paper. Brush tops with cream, and sprinkle with course sugar. Bake until golden brown, 20 to 22 minutes.

This Zucchini bread or muffin recipe is so moist and flavorful. This time of year we have an abundance of squash and this is a perfect way to use them. This bread freezes well too.

Ingredients;
3 eggs
2 cups sugar
1 cup canola oil, can be part olive oil
2 cups grated raw zucchini, with skin
3 TSP vanilla
3 cups unbleached flour
1 TSP salt
1 TSP baking soda
1/2 TSP baking powder
3 TSP ground cinnamon
1 cup coarsely chopped walnuts

Preheat the oven to 350.
Beat the eggs until light and fluffy. Add the sugar, oil, zucchini and vanilla, mix for 1 minute. Combine the flour, salt, baking soda, baking powder and cinnamon. Add to the egg mixture and mix until combined.  Add the nuts.
Pour mixture into two greased 9x5x3″ loaf pans.
Bake for 50-60 minutes until toothpick comes out clean.

This basic muffin can be changed by adding fresh chopped fruit or preserves stirred into the batter or on the top or in the center.

Ingredients;
2 cups unbleached all purpose flour
1 TBLS baking powder
1/2 TSP salt
3 TBLS sugar (if you want a sweeter muffin and you are not adding fruit, increase sugar to 4 TBLS)
Mix together and set aside.
Preheat oven to 375.

Combine the below;
2 eggs
1 cup milk
4 TBLS butter, melted

Add to the dry mixture. Only mix until combined.
DO NOT over mix, the batter should be lumpy.
Makes 12 muffins, use cupcake liners and fill 2/3. Bake for 20 minutes, or until center is done.

This buttermilk cornbread recipe is easy and so moist and tasty.
Love it warm with lots of butter and preserves.
Make it as muffins, pictured, or in an 8 or 9 inch pan.

Ingredients;
1/2 cup butter, melted
1/4 cup sugar
2 eggs
1 cup buttermilk, I use whole milk (see my “making buttermilk” recipe to make your own)
1 cup yellow corn meal
1 cup all purpose unbleached flour
1 TSP salt
1 TSP baking powder
1/2 TSP baking soda

Directions;
Preheat oven to 400. Line muffin cup pan with paper liners or brush pan with some of the melted butter. Mix the balance of butter with the milk and eggs. Set aside. Mix the dry ingredients and add to the milk-egg mixture. Only mix until blended, some lumps are ok. Do not over mix. Pour into buttered pan or fill muffin cups 2/3 full. Bake for 20-30 minutes, once tooth pick comes out clean.

This Pumpkin muffins recipe can be made into loaves or any size muffin. Just adjust the baking time accordingly. Done when a toothpick comes out clean. Very moist and rich.

Ingredients:
3 1/3 cups all purpose unbleached flour
1/2 TSP baking powder
2 TSP baking soda
1 1/2 TSP salt
1 TSP cinnamon
1/2 TSP ground cloves
2/3 cup chopped pecans
2/3 cups golden raisins
2 cups sugar
2/3 cups unsalted butter, at room temp
4 eggs
2 cups canned pumpkin(you can make up to 1/2 cup of this cooked mashed sweet potato)
2/3 cup water

Directions:
Preheat oven to 350.
Sift the flour with all the dry ingredients except the sugar. Set aside.
Cream butter and sugar and then add one egg at a time until fluffy. Add pumpkin and water. Slowly add in flour mixture and beat for 2 minutes. Stir in raisins and nuts. Pour into loaf pans or muffin pans. A full size loaf takes about 1 hour, mini muffins take about 15 minutes.

This banana bread recipe is soft and moist. Be sure the banana’s are nearly rotten for the best flavor.

Ingredients:
1 3/4 cups unbleached flour
1 1/4 TSP baking powder
3/4 TSP salt
1/2 TSP baking soda
2/3 cup sugar
1/3 cup unsalted butter, room temp
2 eggs
2 TBLS milk
1 cup mashed ripe bananas, about 3 med size
dash of nutmeg
1 TSP vanilla
1/2 cup chopped pecans or walnuts is optional

Directions:
Preheat oven to 350.
Stir together flour, nutmeg, salt, baking soda and powder. Set aside. Cream sugar with butter and then add eggs one at a time and beat until fluffy. Add milk and vanilla. Add mashed banana and flour mixture alternating into the butter mixture. Beat well. Add nuts if you like or place them on top of the loaf. Lightly grease a 8x4x2 loaf pan or line 12 muffin cups. Bake for about 30 minutes for muffins and 60 minutes for a loaf or until a toothpick inserted comes out clean.

I got the original recipe from a B&B in Bar Harbor Maine over 20 yrs ago. You can make either muffins or a cake. This is my version.

1 1/2 cups unbleached all purpose flour
1 TSP baking powder
1/2 TSP salt
1/2 cup unsalted butter, softened
1 1/2 cups fresh blueberries tossed with 1 TBL flour
2 X-Lrg eggs
1/3 cup milk
1 TSP vanilla
1 cup sugar

Directions:
Preheat oven to 350.
Blend together butter, sugar, eggs and vanilla until fluffy. Blend together all dry ingredients. Add flour mixture alternating with milk into the butter mixture. Mix just until combined. Fold in blueberries. Fill muffins cups 2/3 full.
Bake for 30-40 minutes until lightly browned and tester comes out clean.
Makes 6 jumbo or 12 reg muffins.
For a blueberry cake spread the batter into a 8×8 pan.

My friend Jack makes this cornbread and its easy and so tasty. Feel free to change the cheese and peppers to what you like.

Recipe Ingredients:
3 pkg (8.5oz each) cornbread mix (Jiffy is preferred)
2 cups whole milk
½ cup veggie oil
3 X-Lrg eggs, beaten
1 med onion, diced and sautéed until soft
½ cup Jalapeno pepper, chopped and sauteed until soft (you can use a sweet pepper if you don’t like spice)
½ TSP garlic powder (not salt)
1 cup cream style corn
2 TBLS sugar
1 cup of shredded cheddar cheese

Recipe Directions:
Preheat oven 350.
After you saute the onion and peppers drain them on a paper towel to absorb the moisture. Mix the wet ingredients well and then add the dry and mix just until combined. Bake in a 9×13 pan for about 30-40 mins until tester come out dry and light golden brown.

Recipe Ingredients:
8 oz chopped dates
2 1/2 cups unbleached flour
2 tsp. baking soda
1 tsp. baking powder
1  1/2 cups boiling water
pinch of salt
1 cup sugar
1 TBL melted butter
1/3 cup unsweetened applesauce
1 egg
1/2 cup walnuts
1 tsp. Vanilla
Recipe Directions:
Remove boiling water from stove and add dates & baking soda, let soak. Mix all other wet ingredients. Add date mixture then dry ingredients. Add the walnuts last after mixing thoroughly. Bake 350 for 45 mins.

Recipe Ingredients:

1 ¼ cups flour
¼ cup wheat bran
¼ tsp salt
1/4 tsp baking powder
½ tsp baking soda
2 tsp cinnamon
dash nutmeg
1/3 cup canolia oil
¼ cup unsweet applesauce
1 tsp butter extract (optional)
1 tsp vanilla extract
1/3 cup honey or sugar or maple syrup
2 lrg eggs
½ cup grated carrots (1 med)
½ cup grated zucchini (1 med)
½ cup white raisins
3 heaping tablespoons non fat greek yogurt

Recipe Directions:

Measure dry ingredients together. Mix wet ingredients and then add dry just until mixed. Over mixing will make tough muffins. Bake 350 for 20 mins or until toothpick test comes up dry

Recipe Ingredients:
4 cups unbleached all purpose flour + a little extra for currants
5 TBLS sugar
1 TSP baking soda
1 1/2 TSP kosher salt
4 TBLS (1/2 stick) unsalted butter, cold and diced
1 3/4 cups cold whole buttermilk, shaken
1 X-large or jumbo egg, beaten
1 TSP grated orange zest
1 cup dried currants
1/2 TSP caraway seeds

Recipe Directions:
Preheat oven 375 & line a sheet pan with parchment paper.
Combine the all dry ingredients (not the currants).
Mix the butter into the dry ingredients.
Mix the currants with 1 TBLS of flour.
Combine all the wet ingredients. Then add the wet ingredients into the dry slowly. Add the currants. The mixture will be very wet.
Place the dough on a well floured surface and knead a few times. Either keep whole for one large loaf or cut dough in half for two loaves. Shape into a ball and cut 1/2 deep slice X on the top.
Bake 40-55 mins depending on the size loaf you choose or until a tester comes out clean .
Serve slightly warm or cool completely before wrapping.
Serve with butter or apple butter for an extra treat.