Great Grandma Kennedys Buttermilk Candy Recipes

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BUTTERMILK CANDY

Make and share this Buttermilk Candy recipe from Food.com.

Provided by Sharon123

Categories     Candy

Time 55m

Yield 2 cups

Number Of Ingredients 7



Buttermilk Candy image

Steps:

  • Put all ingredients except vanilla and nuts into pan and cook, stirring constantly until soft ball forms when dropped in cold water.
  • Add vanilla and nuts and beat till creamy.
  • When cool, cut into squares.
  • Also makes good frosting for spice cake.

Nutrition Facts : Calories 1440.8, Fat 59.3, SaturatedFat 20, Cholesterol 65.9, Sodium 1379.7, Carbohydrate 224.5, Fiber 6.2, Sugar 209.4, Protein 16.1

1 cup buttermilk
1/8 lb butter (1/2 stick)
2 cups sugar
1/2 teaspoon corn syrup
1 teaspoon baking soda
1 cup nuts
1/2 teaspoon vanilla

GREAT GRANDMA'S PIONEER TRAIL BISCUITS

My Great-Grandmother Kennedy use to make these biscuits and passed the recipe down, it became modernized with the use of an indoor oven. My Grandmother Mabel Kennedy Sullivan use to make these for us and taught my mother and I to make them. Grandma Mabel is the one who switched to Crisco or Margarine... Margarine wasn't...

Provided by Colleen Sowa

Categories     Biscuits

Time 30m

Number Of Ingredients 7



Great Grandma's Pioneer Trail Biscuits image

Steps:

  • 1. Place all dry ingredients into a large bowl. Cut in the lard, until mixture looks like meal. Stir in buttermilk. If dough is not pliable, add just enough buttermilk to make a soft, puffy dough that is easy to roll out. Knead dough on lightly floured board about one to two minutes or 25 to 30 times. Roll out dough to about 3/4 inch thick. Cut with floured biscuit cutter, or use a glass of the right size. Place on greased baking sheet. Bake in a 450 degree oven for 10 to 12 minutes.
  • 2. *** I don't use LARD. I use either Butter Flavored Crisco or Margarine. The Pioneers cooked them a bit differntly as there were no modern ovens on the trail... They made make-shift ovens that were sitting on coals of the campfire and more coals on top to get a hot oven effect. They also spent a lot of time baking as the ovens were small. They also sometimes made them in a skillet or a heavy pot with a lid (Dutch Oven)with coals under and about 12 - 15 on top.

3 c flour
2 1/2 Tbsp baking powder
1/2 tsp ground nutmeg
1 Tbsp salt
3 Tbsp sugar
1 c lard
1 c buttermilk

GRANDMA'S BUTTERMILK PANCAKES

"I always knew my grandmother's buttermilk pancakes were special," says Christopher Hirsheimer. "I loved them, and I loved to help her in the kitchen. My first job was to separate the eggs for her. Then I'd whip up the whites into thick, billowy mounds. Finally, she would start heating the griddle and would test it by flicking water on it, and when little beads danced across the hot metal, it was time to begin. Standing at her post at the stove, she flipped batch after batch until our big hungry family was fed."

Provided by Canal House

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Grandma's Buttermilk Pancakes image

Steps:

  • Lightly grease a cast-iron pan or griddle with vegetable oil, wiping off excess with a paper towel. In a medium mixing bowl, whisk the egg yolks into the buttermilk, then whisk in the butter. In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt, then sift these dry ingredients into the buttermilk mixture. Lightly whisk together until the batter is just mixed (a few lumps won't hurt). In a clean mixing bowl, beat the egg whites with a whisk until soft peaks form. Use a rubber spatula to fold them into the batter. Don't overwork the batter; keep it light and fluffy.
  • Heat the griddle over medium-high heat until hot. (To test, flick a bit of water onto the pan; it'll bead up and dance if it's hot enough.) Pour about 1/4 cup of batter onto the griddle. Cook until little holes appear on the surface and the cooked side of the pancake is golden brown (lift the edge to check), about 1 minute on each side. Don't worry if the first one or two don't turn out well-that's normal. Continue making pancakes, regreasing the pan as needed. Stack pancakes on a plate, slather generously with butter, and pour on a few good glugs of real maple syrup. Makes 4 batches of 3 pancakes (4" in diameter).

2 large eggs, separated
1 cup buttermilk
2 tablespoons melted butter, plus more butter for serving
1 cup cake flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
vegetable oil
Maple syrup, for serving

BUTTERMILK CANDY GLAZE

Make and share this Buttermilk Candy Glaze recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 25m

Yield 2 cups

Number Of Ingredients 6



Buttermilk Candy Glaze image

Steps:

  • Combine all ingredients in saucepan, mix well.
  • Bring to a boil, stirring until sugar is dissolved.
  • Cook to 236* on candy thermometer.
  • Do not stir.
  • Pour over cake.

Nutrition Facts : Calories 652.1, Fat 23.6, SaturatedFat 14.9, Cholesterol 63.5, Sodium 549.4, Carbohydrate 111.6, Sugar 106.1, Protein 2.3

1/4 cup butter, softened
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon light corn syrup

GRANDMA'S BUTTERMILK PANCAKES

These are the best buttermilk pancakes. This recipe is handed down from my grandmother.

Provided by Daniel Roberts

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 20

Number Of Ingredients 7



Grandma's Buttermilk Pancakes image

Steps:

  • Preheat a griddle to 400 degrees F (200 degrees C) according to manufacturer's instructions.
  • Combine flour, sugar, salt, and baking soda in a mixing bowl; mix thoroughly. Add 3 cups buttermilk, vegetable oil, and eggs; mix thoroughly by hand with a spoon. Add more buttermilk to adjust consistency if needed. Batter should be slightly lumpy but not too thick; pancakes will be flat if batter is overmixed.
  • Working in batches, spoon batter onto the hot griddle. Cook until the bubbles that form on the top surface begin to pop, 3 to 4 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.7 g, Cholesterol 20.1 mg, Fat 6.5 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 225.2 mg, Sugar 2.5 g

3 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon baking soda
3 cups buttermilk, or more as needed
½ cup vegetable oil
2 large eggs

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