Mashed Potatoes

Yield: 6

1½ lb potatoes, peeled, quartered, cooked

½ c buttermilk

¼ c milk

2 tbsp butter

Salt and pepper to taste

      Add ingredients, whip potatoes with electric mixer until smooth and fluffy.

Best-Ever Chocolate Sauce

1 c sugar         1 c cocoa

1¼ c buttermilk     optional: (1 tsp)

              vanilla/almond extract

      Stir constantly in saucepan to keep from scorching. Bring to a soft boil. Cook and stir for 2 minutes. Remove from heat. Serve hot or cold.

Buttermilk Ranch Dressing

Yield: 1 gallon

½ gallon buttermilk

½ gallon mayonnaise

3.2 oz pkg dry ranch dressing mix

      Mix together until smooth and creamy. Store in closed container in fridge.

Buttermilk Bread

1 c buttermilk              1 tsp sugar

¼ c butter                ¼ c warm water

3 tbsp sugar                3¼ flour

1 tbsp active dry yeast          ½ tsp salt

¼ tsp baking powder

1 egg yolk with 1 tbs milk for glaze

      In small saucepan, combine buttermilk, butter, 3 tbs sugar, and salt. Stir constantly over low heat until butter milts. Set aside to cool. In large bowl, combine yeast, 1 tsp sugar, and water. Let stand until foamy, 5-10 minutes. Stir buttermilk mixture into yeast mixture. Blend in 2 c flour and baking soda. Stir in enough remaining flour to make a stiff dough. Turn out dough onto a lightly floured surface; knead until dough is smooth and elastic, 8-10 minutes. Clean an grease bowl; place dough in bowl, turning to grease all sides. Let rise in warm place till doubled in size. Grease a 9x5” loaf pan. Punch dough down. Brush top with egg-yolk glaze. Bake 45-50 minutes 375°

Mom’s Jello Salad

 

2 box Jello (lemon&raspberry)

2 c hot water

1 can pinneaple, in juice

1lb cottage cheese

Dissolve jello in water. Add remaining ingredients and chill for several hours or until set.

Cream Wafers

 

2 c flour          1 c butter, softened

⅓ c whipping cream

Filling: 

¾ c powdered sugar    ¼ c butter, softened

1 tsp vanilla

Mix flour, butter, and cream. Cover and refridgerate for 1 hour. Roll about ⅓ of dough at a time. Cut into rounds coating both sides with sugar. Prick each round with a fork four times. Bake at 375° for 7-9 min.

For filling: Beat ingredients until fluffy. Thin with water if needed. Add coloring if desired.

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