BUTTER CAKE WITH RUM SAUCE

2 cups sugar

4 eggs

2 sticks butter, softened

2 teaspoons rum or vanilla flavoring

1 cup buttermilk

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

In a large bowl cream sugar, eggs, butter, and buttermilk together with mixer.  Add flour, salt, baking powder, baking soda, and vanilla or rum and mix.  Pour batter into a well-sprayed bundt pan or pan of your choice.  Bake in a preheated 325 degree oven for 55 to 60 minutes until done.  Let cool in the pan at least 30 minutes before removing. 

Rum Sauce                                                                          

3/4 cup sugar

1/3 cup butter

3 tablespoons water

2 teaspoons rum or vanilla flavoring (can use more rum if you want)

Combine all ingredients in a saucepan and cook over medium heat until fully melted.  Do not boil!   Pour over cake.  (Note:  I take a skewer and poke holes in the cake, then use a turkey baster to put sauce into holes but you can just pour it over the cake)  The cake will soak up the sauce.   YUMMY!   Enjoy!

Turnip Gratin

2 to 10 turnips (depending on the size of your turnips and the size of your pan)
1 1/2 cups grated mozarella cheese
1 can evaporated milk (or 1 1/2 cups heavy cream)
2 Tbsp butter
2 tsp chicken bullion
salt and pepper
1 tsp granulated garlic


Preheat oven to  375º.

Wash turnips thoroughly. Cut off any greens (these can be cooked in another dish if you like). If using store-bought turnips or turnips where the rind has started to harden (from being in storage), you can peel the turnips as you would an apple. However, fresh turnips from the garden do not usually need to be peeled. The outside skin has the most bite, and the inside is more mild, so if you wish to peel them for that reason, go ahead!
Put butter in the bottom of an 11-inch tart pan (or a 9 x 13 inch pan). Put in the oven to melt. After the butter is melted, remove pan from oven, and swirl the pan to coat the bottom of the pan with buter.

Layer the bottom of the dish with a single layer of turnips. Sprinkle with salt, pepper, granualted garlic and a little of the chicken bullion. Pour a small amount of evaporated milk around the top of the turnips. Sprinkle with part of the cheese.

Repeat the steps above, adding more layers of turnips, until your pan is full (about 4 layers). Make sure to have plenty of cheese for the top.

Cook in the oven for 30 minutes, until the cheese is melted and browned.

Homemade Pancake Mix

Dry Ingredients:

    2 cups dry buttermilk powder
    8 cups all-purpose flour
    ½ cups sugar
    8 tsp baking powder
    4 tsp baking soda
    2 tsp salt

Mix all ingredients together and pour into an airtight container. Store in a cool,dry place. Keeps for about 6 months.  If you dont have butter milk powder you can add liquid buttermilk when mixing the wet ingrediants and leave out the water .

Recipe:

    1 ½ cup pancake mix
    1 egg
    2 tbsp oil
    1 cup water

Mix all ingredients. Makes about 10-4”pancakes.

Coleslaw

1 medium head cabbage, chopped very finely
¼ cup shredded carrot
1/3 cup sugar
½ t. pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1 T white vinegar
2 T lemon juice

Put chopped cabbage and shredded carrots in a large bowl. Combine remaining ingredients in a separate bowl. Add this to the cabbage and mix until cabbage is well coated with dressing. Cover and refrigerate for minimum of 2 hours before serving

White Bubble Up Pizza

2 cans (12oz) golden layer buttermilk biscuits (Pillsbury Grands! Jr)
1 jar (15oz) alfredo sauce
2 cups mozzarella cheese
1/2 tsp garlic powder
2 cups chopped chicken (or 1 pound of shrimp)
mushrooms (optional)
cooking spray

Preheat oven to 375 degrees. Cut biscuits into quarters and place in medium bowl. Toss biscuits with alfredo sauce and garlic powder. Add chicken and mushrooms (or shrimp) and half of the cheese. Toss until well blended. Spray a 9x13 pan with cooking spray. Pour biscuit mixture into pan and top with remaining cheese. Bake at 375 for 25-30 minutes, or until biscuits are done.

Buttermilk Biscuit Bubble Pizza

3 (7 ounce) packages refrigerated buttermilk biscuits
1/2 cup green pepper, seeded and finely chopped
1 small onion, chopped
1 cup sliced black olives
1 (10 ounce) can sliced mushrooms, well drained
2 cups favorite pasta sauce
4 cups grated mozzarella cheese (or to taste)
sliced pepperoni (any amount desired)
parmesan cheese

Directions: 1 Set oven to 375 degrees F.
2 Grease a 13 x 9-inch baking dish.
3 In a bowl combine the pasta sauce with the green pepper, onion, olives and mushrooms.
4 Cut EACH biscuit into four even pieces with kitchen shears.
5 Arrange HALF of the biscuit pieces in the greased baking dish (it might not cover all of the dish).
6 Spread HALF of the sauce on top of the biscuits.
7 Top with the full amount of pepperoni.
8 Then sprinkle HALF of the mozza cheese on top of the pepperoni.
9 Repeat the layers (remaining biscuits, then sauce, the remaining mozza cheese on top).
10 Sprinkle with a little grated Parmesan cheese on top of the mozza cheese.
 11 Bake for about 20-25 minutes or until the sides are golden brown.

A-B-C Muffin Master Mix

18 cups all-purpose flour
5 cups granulated sugar*
2 1/4 cups buttermilk blend or nonfat dry milk
6 tablespoons baking powder
2 tablespoons baking soda
2 tablespoons salt
3 tablespoons ground cinnamon
3 teaspoons ground nutmeg
Store in a large airtight container labeled with the date and contents in a cool, dry place.
Shelf life: 6 to 8 months. Makes enough for about 5 batches of 24 muffins each.
If desired, sugar can be omitted then stir in 1 cup honey for every 24 muffins as you make them.
To make 24 regular size muffins:
Heat oven to 400 degrees F.
Coat muffin tins with an oil/lecithin mixture, grease with shortening or butter, or spray with cooking spray.
In a large bowl, beat:
4 eggs
3 teaspoons vanilla extract
2 cups water
1 cup vegetable oil
Stir in 5 1/2 cups muffin mix and any additional ingredients just until moistened. The batter should be lumpy.
Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.
Muffins freeze well. To reheat frozen muffins, microwave on HIGH for 30 seconds per muffin.
These two toppings would go well with almost any of the ABC muffins. Sprinkle mixture atop uncooked muffins before popping them into preheated oven:
Streusel Topping for 24 Muffins:
Mix together:
1 cup granulated sugar
1 teaspoon cinnamon
2/3 cup all-purpose flour
Cut in 1/2 cup cold butter until mixture is crumbly.
Crunchy Topping for 24 muffins:
Mix together:
1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons ground cinnamon
Cut in 1/2 cup softened butter with fork or pastry cutter until crumbly.
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Ingredients to add to mix before baking:
Apple Muffins:
3 cups raw grated apples
1 teaspoon ground cloves
1 cup nuts or raisins
Sprinkle with cinnamon and sugar mixture before baking.
Applesauce Muffins:
1 cup applesauce - omit oil
Apricot Muffins:
1 cup chopped dried apricots
Banana Muffins:
2 mashed bananas
1 cup walnuts (optional)
Blueberry Muffins:
2 cups fresh or frozen rinsed blueberries
Bran Molasses Muffins:
Use only 3 cups of muffin mix.
Stir in:
4 cups bran cereal
1/2 cup molasses
1 cup raisins

Butterscotch Muffins:
2 (12 ounce) bags butterscotch chips
1 cup chopped nuts

Carrot Muffins:
2 cups grated carrots
1 cup raisins
1 1/2 teaspoons allspice

Cashew Muffins:
2 cups unsalted coarsely chopped cashews

Cherry Muffins
2 cups fresh or dried pitted cherries

Chocolate Chip Fudge Muffins:
1 1/2 cups cocoa
1/2 cup granulated sugar
3 cups miniature chocolate chips

Coconut Muffins:
3 cups toasted flaked coconut (reserve some to sprinkle on the top)

Cranberry Orange Muffins:
2 cups chopped fresh or frozen cranberries
1 cup nuts
1/2 cup orange juice
2 tablespoons orange peel

Currant Muffins:
1 1/2 cups currants
1 cup chopped nuts

Date Muffins:
1 cup chopped dates
1 cup chopped nuts

Eggnog Muffins:
4 teaspoons rum extract
2 cups eggnog (omit water from recipe)
Before baking, top with mixture of:
2 tablespoons sugar
1 teaspoon nutmeg
1/2 teaspoon cinnamon

Fig Muffins:
2 cups dried chopped figs
1 cup chopped walnuts

Fruit Muffins:
2 cups dried diced fruit

Garden Fresh Muffins:
1 cup grated carrots
1 cup grated zucchini
1/2 teaspoon ground cloves

Gingerbread Muffins:
2 tablespoons ground ginger
1/2 cup molasses
2 cups raisins

Granola Muffins:
Reduce muffin mix to 4 cups and add:
1 1/2 cups granola
Top with additional granola before baking.

Grapenuts Muffins:
Reduce muffin mix to 4 cups and add:
2 1/2 cups Grapenuts
1 teaspoon allspice

Hazelnut Muffins:
2 teaspoons ground cardamom
2 cups chopped hazelnuts

Incredible Cream Cheese Muffins:
Combine:
2 (8 ounce) packages cream cheese
1/2 cup granulated sugar
2 eggs
Drop this mixture by tablespoon onto top of muffins before baking.

Jam Muffins:
1 1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry)
1 cup chopped nuts (optional)

Kisses and Hugs Muffins:
1 1/2 cups cocoa
1/2 cup granulated sugar
After filling muffin tins 3/4 full, drop one Hershey's kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners' sugar and water glaze.

Lemon Muffins:
Omit 1 cup water and replace with 1 cup lemon juice.
Use 4 eggs.
1/2 cup chopped nuts

Lemon Poppy Seed Muffins:
2 (3.4 ounce) packages instant lemon pudding mix
2 tablespoons poppy seeds
Use 4 eggs.
Omit 1 cup water and replace with 1 cup lemon juice.

Mandarin Muffins:
1 (11 ounce) can mandarin oranges, chopped and undrained
1 1/2 cups shredded carrot
Reduce water to 1 cup

Maple Muffins:
6 tablespoon maple syrup
Reduce water to 1 1/2 cups.

Marmalade Muffins:
1 1/2 cups orange marmalade
1 cup chopped nuts (optional)
1 cup orange juice (omit 1 cup of the water)

Mincemeat Muffins:
1 1/2 cups mincemeat

Oatmeal Muffins:
Reduce muffin mix to 4 cups and add:
1 cup oats
Use 4 eggs and up to 2 cups raisins or grated apples

Orange Muffins:
2 cups sour cream
1 cup nuts or coconut (optional)
2 (11 ounce) cans mandarin oranges, drained
Use 4 eggs.

Peach Muffins:
2 cups fresh or 1 large can (drained) chopped peaches

Peanutty Muffins:
3 cups peanut butter chips
1/2 cup chopped peanuts

Peanut Butter Banana Muffins:
1 cup peanut butter
1/2 cup chopped peanuts
3 mashed bananas

Peanut Butter and Jelly Muffins:
1 cup peanut butter
1/2 cup chopped peanuts
Drop 1 tablespoon jam into each muffin before baking.

Pear Muffins:
2 cups fresh or one large can (drained) chopped pears

Pecan Muffins:
2 cups chopped toasted pecans
1 teaspoon maple extract

Pineapple Carrot Raisin Muffins:
1 cup grated carrots,
1 cup crushed pineapple, drained
1 cup raisins
1 cup walnuts, chopped (optional)

Pineapple Macadamia Muffins:
1 teaspoon ground cloves
1 large can crushed pineapple, drained
1 (7 ounce) jar macadamia nuts, chopped

Plum Muffins:
2 cups fresh or canned plums, chopped

Prune Muffins:
1 to 2 cups chopped prunes
1/3 cup poppy seeds

Pumpkin Muffins:
2 cups or 1 can solid pack pumpkin
1 tablespoon pumpkin pie spice
1/2 cup chopped nuts
1/2 cup raisins

Raspberry Muffins:
2 cups fresh or frozen whole, unsweetened raspberries

Rum Raisin Muffins:
3 teaspoons rum extract or 3 tablespoons rum
Before baking, top with mixture of:
2 teaspoons granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Sesame Seed Muffins:
1 cup toasted sesame seeds
Before baking, top with mixture of:
1/2 cup nuts
4 tablespoons brown sugar
4 tablespoons sesame seeds
2 tablespoons all-purpose flour
1/2 teaspoon each cinnamon
1/2 teaspoon nutmeg

Sour Cream Muffins:
Omit one cup of the water and add:
1 cup sour cream
2 cups nuts
2 teaspoons grated lemon peel (optional)

Squash Muffins:
2 cups mashed squash
1 tablespoon pumpkin pie spice
1/2 cup chopped nuts
1/2 cup raisins

Strawberry Muffins:
2 cups fresh or frozen strawberries, chopped

Sweet Potato Muffins:
1 tablespoon allspice
4 tablespoons dry orange peel
2 (10 ounce) cans sweet potatoes, mashed, well drained (about 2 1/2 cups)

Tropical Treat Muffins:
1 cup dried mango or papaya, chopped
1 cup chopped banana chips or 2 fresh mashed
1 cup macadamia nuts, chopped
1/2 cup coconut
1/2 cup sour cream
2 teaspoons lemon peel, grated

Vanilla Muffins:
2 packages vanilla chips

Walnut Muffins:
1 1/2 cups chopped walnuts

Wheat Germ Muffins:
2 2/3 cups wheat germ
Use 4 eggs and 1/2 cup extra water
Before baking, top muffins with mixture of:
1/2 cup wheat germ
2 tablespoons granulated sugar

Yogurt Muffins:
Reduce water to 1 1/2 cups and add:
2 (8 ounce) cartons yogurt, plain or flavored

Zucchini Muffins:
2 cups grated zucchini
2 tablespoons cinnamon
1 cup chopped nuts (optional)

Buttermilk Ranch Dressing Mix

Homemade Ranch Dressing Mix

1/2 cup Bob's Red Mill Buttermilk Powder

1 T. dried parsley flakes

1 tsp. dill weed

1 tsp. onion powder

1 tsp. dried chives

1 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. pepper, ground 

Combine all ingredients either by hand or in a blender on low speed. Store in an airtight jar in a cool dry place until ready to use.

To make ranch dressing:  

Combine one tablespoon mix with one cup of mayonnaise and one cup milk.

To make ranch dip: 

Combine one tablespoon mix with one cup of mayonnaise and thin with just enough milk to make desired consistency.

For cooking recipes: 

Use one tablespoon mix per envelope of commercial Ranch Dressing.

Hint: For long term storage, seal in a vacuum pac such as a Food Saver or Seal-A-Meal bag.