Amish Buttermilk Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and 2 cups sugar until smooth. Stir in the eggs, one at a time, then the vanilla. Combine the flour, baking powder, baking soda, cream of tartar and salt; stir into the creamed mixture alternately with the buttermilk until well blended. Place big heaping tablespoonfuls onto prepared cookie sheets about 3 inches apart. Sprinkle each cookie with some of the remaining sugar.
• Bake for 10 to 12 minutes in the preheated oven, until edges begin to turn golden. Remove from baking sheets to cool on wire racks. When cool, store in an airtight container.

Steps:

• Preheat oven to 350 degrees.
• Melt butter, stir in brown sugar, flour and oats.
• Press into 9 or 10 inch spring form pan.
• Beat cream cheese, and brown sugar in a bowl until smooth.
• Beat in the buttermilk, flour and soda until smooth.
• Beat in two large eggs until mixed, add in vanilla, dont overbeat.
• Spoon into prepared crust lined pan.
• Sprinkle the top with the crushed macarrons.
• Bake in oven for 70 minutes or until set.
• This tends to be jiggly for a long time, so dont over cook, but keep centre semi jiggily. If desired turn heat off and let cool with door ajar.
• This also puffs up to the top of pan, top browns, and when cooled does fall in the centre area.
• Cool before cutting.
• Serve with raspberry sauce and fresh raspberries.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x11-inch cake pan.
• Combine flour, white sugar, brown sugar, butter, and baking soda in a bowl until crumbly. Transfer 1 cup of crumbs to a small bowl and set aside. Add buttermilk and cinnamon to remaining crumbs and mix until batter is just combined and moist. Pour batter into the prepared cake pan and sprinkle reserved crumbs on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine sugar and lemon zest in a bowl. Using your hands, rub zest into sugar to release the natural oils of the zest. Add flour and mix well.
• Whip in buttermilk, lemon juice, eggs, butter, and lemon extract. Pour batter into pie crust.
• Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until center is slightly jiggly in center, 50 to 65 minutes. Custard will continue to set as pie cools.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and set aside.
• Whisk flour, cocoa powder, baking soda, and salt together in a large bowl.
• Cream brown sugar and butter together in a separate large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, until well incorporated. Gradually add buttermilk, followed by vanilla extract, and mix until well combined.
• Add flour mixture to butter mixture in thirds, alternating with hot water, beginning and ending with the dry ingredients, beating just until combined. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove baking dish from the oven and transfer to a wire rack to completely cool.

Steps:

• preheat oven to 425*.in a large bowl, cream together sugar and crisco -- beat in the eggs, one at a time, then stir in the vanilla.combine the flour, baking powder, baking soda and salt.in seperate bowl -- and then add to the creamed mixture alternately with buttermilk.
• drop by rounded tspful 2" apart onto greased sheet.
• bake at 425* for 6-8 minutes.
• allow cookies to cool 5 minutes before removing to rack to cool completely.

Steps:

• Preheat oven to 375 degrees F.and grease and flour bottom of 9x13 pan.
• For cake: cream butter and sugar together until fluffy.
• Blend in buttermilk or sour milk and 2 teaspoons of baking soda, there should be some foaming.
• Add 3 cups flour and mix until blended.
• Add vanilla last.
• Pour batter into prepared pan and Bake 25-30 minutes or until knife inserted comes out clean.
• For topping: blend soft butter, milk, brown sugar and nuts in a small bowl.
• When cake comes out of oven and is still warm, spread with topping mixture and return to oven to bake until bubbly. About 1-2 minutes.
• Remove from oven again and cool.