Fried Chicken Salad with Basil-Buttermilk Dressing

1 c. chopped fresh basil

1/2 c. mayonnaise 

1/3 c. whole buttermilk 

1 medium garlic clove, coarsely chopped (1 t.) 

1/2 t. granulated sugar

1/2 t. onion powder

1 t. kosher salt, divided

6 c. (8 oz.) packed mixed greens

8 oz. fried chicken tenders, cooled and cut into 1-1/2" pieces (about 2-1/2 c.)

2 oz. extra-sharp Cheddar cheese, shredded (about 1/2 c.)

Optional: tomatoes, cucumbers, carrots, and corn kernels

Place basil, mayonnaise, buttermilk, garlic, sugar, onion powder, and 3/4 t. salt in a food processor. Process until completely combined and smooth, 15-30 seconds. Transfer to a small bowl; set aside.

Place greens, fried chicken, cheese, additional vegetables if using, and remaining 1/4 t. salt in a large bowl. Drizzle 1/2 c. dressing over mixture; gently toss to coat. Divide evenly among 4 plates; drizzle with remaining 1/2 c. dressing.

Serves 4.

Adapted from Southern Living magazine, May 2021, p. 113.

Brown Bread

1 c. raisins

1 c. cornmeal

1-1/2 c. wheat flour

1/2 c. all-purpose flour

1/2 c. sugar

1 t. baking powder

1 t. salt

2-1/2 t. baking soda

2 c. buttermilk

1/2 c. molasses

1 egg, lightly beaten

Butter or cream cheese, for serving

Preheat oven to 350 degrees. Grease or spray two 9 x 4 x 4" or 11 x 4 x 2" loaf pans. 

Place raisins in a medium bowl and cover with boiling water. Soak for 10 minutes. Drain and set aside.

In a large bowl, combine cornmeal, wheat flour, all-purpose flour, sugar, baking powder, and salt.

In a separate bowl, whisk together baking soda and buttermilk. Stir in molasses and egg.

Fold wet ingredients into dry ingredients, mixing until just incorporated. Then fold in raisins. 

Pour the batter into the loaf pans, dividing evenly, filling each pan two-thirds full.

Bake for 35-40 minutes, until a cake tester in the center comes out clean and the bread is nicely browned. Remove from oven and place on a cooling rack. When the pans are cool enough to handle, remove the loaves and let them cool completely.

Serve warm with butter or cream cheese, or to accompany baked beans.

Makes 2 loaves.

Adapted from New Hampshire Home magazine, March/April 2021, p. 34. 

Cakey Strawberry Cobbler

2 qts. (about 2 lbs.) fresh strawberries, hulled and halved (cut larger ones into quarters)
1 T. lemon zest
2 T. fresh lemon juice
1 c. granulated sugar, divided
1/2 c. butter
1 c. all-purpose flour
1-1/2 t. baking powder
1/2 t. kosher salt
1/4 t. baking soda
1 c. whole buttermilk
1 t. vanilla
Whipped cream or vanilla ice cream

Preheat oven to 350 degrees.

Gently stir strawberries, lemon zest, lemon juice, and 1/4 c. of the sugar in a large bowl until combined. Let mixture stand, stirring occasionally, until juicy, about 15 minutes.

Place butter in a 13 x 9" baking dish. Place dish in oven until butter melts, 8-10 minutes. Remove dish.

Whisk together flour, baking powder, salt, baking soda, and remaining 3/4 c. sugar in a medium bowl until combined. Whisk together buttermilk and vanilla in a glass measuring cup. Whisk buttermilk mixture into flour mixture, until smooth. Pour mixture evenly over butter in prepared dish. Do not stir.

Using a slotted spoon, scatter strawberry mixture evenly over batter. Drizzle 3 T. of the strawberry juice over the strawberries. Discard any remaining juice or reserve for another use.

Bake until batter is puffed and slightly golden in the center and dark golden brown around the edges, 40-45 minutes. Cool on a wire rack at least 15 minutes. Serve warm with whipped cream or ice cream.

Serves 6.

Adapted from Southern Living magazine, May 2020, p. 88.

Chocolate Cola Pound Cake

1 12-oz. can cola
6 T. unsweetened cocoa powder
1 c. unsalted butter, softened
2 c. sugar
4 large eggs
3 c. all-purpose flour
1 t. baking soda
1/2 t. kosher salt
2/3 c. whole buttermilk
2 t. vanilla
Chocolate Glaze

Glaze:

1-1/3 T. salted butter
3 T. unsweetened cocoa powder
2 c. confectioners' sugar
1/4 c. whole milk

To make cake:

In a small saucepan, whisk together cola and cocoa. Bring to a boil over medium-high heat. Remove from heat; let cool completely.

Preheat oven to 350 degrees. Spray a 15-cup Bundt pan with baking spray with flour.

In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3-4 minutes, scraping bowl often. Add eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together flour, baking soda, and salt. In a small bowl, stir together cooled cola mixture, buttermilk, and vanilla. With mixer on low speed, gradually add flour mixture to butter mixture alternately with cola mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter in prepared pan.

Bake until a wooden pick inserted in the center comes out clean, 50-55 minutes. Let cool in pan for 20 minutes. Remove from pan and let cool completely on a wire rack. Pour chocolate glaze over top of cooled cake, and let set before serving.

Makes 1 cake.

To make glaze:

In the top of a double boiler, heat butter over simmering water until melted. Add cocoa, whisking until a smooth paste forms. Add confectioners' sugar and milk; cook, whisking constantly, until glaze is creamy, smooth, and pourable. Let cool for 5 minutes before using.

Makes about 1-1/2 c. 

Adapted from Taste of the South magazine, May/June 2019, p. 68.

Marbled Maple-Butter Cornbread

Maple-Butter Swirl

1/2 c. pure maple syrup
1/2 stick (4 T.) unsalted butter, melted
2 T. dark brown sugar
3/4 t. kosher salt
1/2 c. all-purpose flour

Cornbread

1-1/4 c. all-purpose flour
1-1/4 c. stone-ground cornmeal (not coarse)
1 T. baking powder
1 T. sugar
1 t. kosher salt
1/2 t. baking soda
3 large eggs
1-1/2 c. buttermilk
2 T. unsalted butter, melted, plus more for dish
1 T. pure maple syrup

Preheat oven to 400 degrees. Lightly coat an 8"-square baking dish with butter.

Make the swirl: Whisk syrup, butter, sugar, and salt in a medium bowl until combined. Gradually whisk in flour until incorporated.

Make the cornbread: Whisk flour, cornmeal, baking powder, sugar, salt, and baking soda in a large bowl. Whisk eggs, buttermilk, butter, and syrup in a separatel large bowl until evenly combined. Gradually whisk wet mixture into dry mixture until evenly incorporated.

Transfer batter to prepared dish and smooth the top. Dollop swirl all over the top of the batter and with the tip of a knife (not to deepyly) swirl to create a marbled effect. Bake until golden brown and a toothpick inserted in the center comes out clean, about 35-40 minutes. Let cool for at least 10 minutes before serving.

Serves 8.

Adapted from Real Simple magazine, Nov. 2018, p. 115.  

Butter Pecan Bread

2-1/4 c. sifted flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1 c. brown sugar
1 c. chopped pecans
1 slightly beaten egg
1 c. buttermilk
2 T. melted butter
Cream cheese for serving

Grease at 9 x 5 x 3" loaf pan.

Sift together flour, baking powder, soda, salt, and spices; stir in sugar and nuts.

Combine egg, buttermilk, and melted butter. Add to flour mixture, stirring only until moistened. Bake at 350 degrees for 45 minutes or until done. Cool slightly before removing from pan.

Serve spread with cream cheese.

Adapted from The Pecan Cookbook, p. 61.

Apple Cheese Nut Bread

3 c. sifted flour
1 t. baking powder
1-1/2 t. baking soda
1 t. salt
1 c. chopped pecans
3/4 c. grated cheese
1 c. brown sugar
2 well beaten eggs
3/4 c. buttermilk
1 c. unpeeled apple, grated with juice

Grease a 9 x 5 x 3" loaf pan.

Sift together flour, baking powder, baking soda, and salt. Toss with pecans and cheese.

Gradually add brown sugar to eggs, beating until light and fluffy. Stir in buttermilk and apple. Mix with dry ingredients until flour is moistened. Spread batter in prepared pan. Bake at 350 degrees for 1 hour. Remove from pan and cool.

Adapted from The Pecan Cookbook, p. 59.

Sweet Potato Bread with Buttermilk-Lime Icing

Salted butter, for greasing pan
1-3/4 c. self-rising flour
1-1/2 t. cinnamon
1/2 t. nutmeg
1/2 t. ginger
1/2 t. baking powder
1/8 t. cloves
1/2 t. kosher salt
1-1/3 c. packed light brown sugar
1 c. mashed roasted sweet potato
3/4 c. vegetable oil
1 t. vanilla
3 large eggs, at room temperature

Icing:
2-1/2 c. (about 8-1/2 oz.) sifted powdered sugar
2 T. buttermilk
1 T. fresh lime juice
1/2 t. vanilla extract
Pinch of kosher salt

Preheat oven to 350 degrees. Grease a 9" loaf pan with butter and set aside.

Combine flour, cinnamon, nutmeg, ginger, baking powder, cloves, and salt in a large bowl. In a separate bowl, whisk together brown sugar, sweet potato, oil, and vanilla until well blended. Add eggs, 1 at a time, to brown sugar mixture, whisking to combine after each addition. Slowly add brown sugar mixture to flour mixture, whisking until well combined.

Transfer batter to prepared loaf pan. Bake on middle rack in oven until a wood pick inserted in the center comes out clean, about 1 hour. Remove bread from oven; cool in pan on a wire rack for 15 minutes.

Meanwhile, whisk together powdered sugar, buttermilk, lime juice, vanilla, and salt in a medium bowl until smooth. Remove bread from pan and cool on a wire rack. Drizzle bread with icing while bread is still warm.

Serves 16.

Adapted from Southern Living magazine, Nov. 2016, p. 126. 

Apple-Cardamom Coffee Cake

1-3/4 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. ground cardamom
1/2 t. salt
1/8 t. ground cloves
4 T. unsalted butter, softened
1/2 c. light brown sugar
1 egg
2/3 c. buttermilk
2 c. Gala apple, peeled and diced into 1/2" cubes
3/4 c. all-purpose flour
1/4 c. light brown sugar
3 T. cold unsalted butter, cubed
1/2 t. ground cardamom
1/4 t. salt

Heat oven to 375 degrees. Coat an 8" square baking dish with nonstick cooking spray; dust with flour on the bottom and sides.

Whisk flour, baking powder, baking soda, cardamom, salt, and cloves together; set aside.

In a separate bowl, beat butter and brown sugar with a hand mixed for 2 minutes. Beat in egg and buttermilk. Slowly add flour mixture, beating until just combined. Fold in apple. Transfer to prepared baking dish, spreading into an even layer.

In another bowl, combine flour, sugar, butter, cardamom, and salt, with hands, breaking up butter into smaller pieces. Scatter over batter. bake 35-40 minutes, until browned and a toothpick inserted in the center comes out clean.

Makes 1 cake.

Adapted from Family Circle magazine, Sept. 2016, p. 83. 

Orzo Salad with Spicy Buttermilk Dressing

1 c. uncooked orzo
1 c. frozen whole-kernel corn, thawed and drained
12 cherry tomatoes, quartered
3 green onions, sliced
1 15-oz. can black beans, drained and rinsed
1/4 c. low-fat buttermilk
3 T. fresh lime juice
2 T. light sour cream
2 T. canola mayonnaise
1 t. chili powder
1/2 t. kosher salt
1/4 t. black pepper
1/4 t. ground red pepper
2 garlic cloves, crushed
3 T. chopped fresh cilantro
1 peeled avocado, cut into 8 wedges
1 T. chopped fresh flat-leaf parsley

Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Toss together orzo, corn, tomatoes, green onions, and black beans in a large bowl.

Whisk together buttermilk, lime juice, sour cream, mayonnaise, chili powder, salt, pepper, red pepper, garlic, and 2 T. cilantro in a small bowl. Drizzle over orzo mixture; toss. Top with avocado, parsley, and remaining cilantro.

Serves 4.

Southern Living magazine, July 2015, p. 125.   

Cheddar-Tarragon Cornbread

1 cup all-purpose flour
1 cup yellow cornmeal
2-1/2 tsp. baking powder
1/2 tsp. salt
3 T. sugar
1 stick unsalted butter
1 cup buttermilk
2 large eggs
4 ounces sharp Cheddar, grated
1 tsp. chopped fresh tarragon

Preheat oven to 425 degrees. In a medium bowl, combine flour, cornmeal, baking powder, salt, and sugar; set aside.

Place butter in a 9-inch cast-iron skillet; set in oven until butter melts and begins to brown. In a medium bowl, whisk together buttermilk and eggs. Remove skillet from oven and pour melted butter into buttermilk mixture; whisk to combine and add in Cheddar and tarragon.

Stir buttermilk mixture into dry ingredients until just combined. Pour into hot skillet and return to oven. Bake until skewer inserted into center tests clean, about 20 minutes.

Serves 6.

Sorry, source unknown.