I'd like to share two wonderful Kentucky recipes with you, both made with buttermilk. The first is from a cookbook my sister sent me in 1974 when I lived in Denver. My husband had mentioned his grandmother making buttermilk pies when he was a boy, and I found this recipe in my Out of Kentucky Kitchens cookbook by Marion Flexner, Bramhall House. Here's a photo from last Thanksgiving, along with my daughter's pecan pie.
Make (or buy) a pie crust and place in a 9 inch pie pan. Prick the surface to keep from blistering and bake for 10 minutes at 450 degrees. It should be done but not brown.
3 eggs 3/4 t. vanilla
3/4 C. sugar 3 T. lemon juice
3 T. flour Grated rind of 1 lemon
3 T. melted butter (or substitute 1/2 t. dried lemon peel)
(no substitutes) Cinnamon to dust top
1 1/2 C. buttermilk
This pie is also excellent cold the next morning for breakfast with a hot cup of coffee or tea!
The second recipe is one I made for my daughter's birthday a few weeks ago. This is from allrecipes.com. I baked this cake in a bundt cake pan and it turned out great.
Kentucky Butter Cake
Preheat oven to 325 degrees. Grease and flour (or spray) a 10 inch bundt cake pan.
2 C. sugar 4 eggs
1 t. salt 1 t. baking powder
1/2 t. baking soda 1 C. buttermilk
1 C. (2 sticks) butter
In a large bowl, mix the flour, sugar, salt, baking powder and baking soda. Mix in buttermilk, butter, vanilla and eggs. Beat 3 minutes at medium speed. Pour the batter into the prepared pan.
Bake 60 minutes or until a wooden toothpick inserted into the center comes out clean. Prick holes in the still warm cake. Pour the sauce (recipe follows) over the cake and let it cool before removing it from the pan.
Butter Sauce3/4 C. sugar 1/3 C. butter
2 t. vanilla 3 T. water
Combine all ingredients in a saucepan. Cook over medium heat until fully melted and combined, but DO NOT BOIL.