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Buttermilk Creme, as sauce for berries. Recipe rewind because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Sunday April 3, 2011.

It is going to be berry season very soon.

Not just strawberries, all berries.

This sauce is delicious, just right over ripe sweet berries.

Or poached fruit, like rhubarb and plums. 

Buttermilk Creme
by the seat of my pants
see update below: a cooks wisdom

4 oz cream cheese
2 t vanilla
1/3 c sugar
1/2 c fresh buttermilk

even the homemade vanilla extract is ready

Beat cream cheese, vanilla and sugar until fluffy.

Mix in the buttermilk one or two tablespoons at a time, scraping sides of bowl to the center. Continue to mix, until smooth. Drizzle over berries.

makes approximately 1 1/4 cups sauce.

Update:  decrease sugar to 1/4 cup, if using the sauce over berries or other fruits that are even slightly sweetened with sugar.

As always, thank for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post is shared with:
full plate thursday @ miz helen's country cottage
weekend potluck #14 @ the country cook

The Finest Salad Dressing...

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Life is a bit crazy right now, what with 2 houses and jobs and laundry and well you get the picture.

This weekend has been painting and pruning and then tomorrow it is a return to "work" which will be nice, a bit of a rest actually!

But we still must eat and I found this salad dressing recipe in one of my books, it caught my eye because of two ingredients: bay leaves and bitters. I have a fondness for unusual ingredients and bitters really fills that bill. If you have made my version of Penzy's  Bay Leaf Seasoning. you could substitute 1/2 t for the crumbled bay leaves.

The Finest Salad Dressing
adapted from:  The Melting Pot, Food From Many Lands
Height Cooperative Nursery School, November 1961

Combine all ingredients and shake well:

1 c oil
1/4 c vinegar
2 T mayonnaise
1 t sugar
1/2 t salt
1/2 t MSG - I did not use
2 bay leaves gently crushed
1/8 - 1/4 t garlic powder - I used 1/8 t
pinch of oregano
dash of Augostra Bitters

Truth in blogging:  next time I will blend the mayo with a touch of the oil so it is lump free.


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