907 sour milk recipes

An old family recipe, from Josephine Bowles Shepard, 1894-1966.

Buttermilk coffee cake with almond extract, swirled with a cinnamon-sugar-nut filling and baked in a tube pan. Tender crumb, crunchy topping, serves 16.

Found the original recipe in foodnetwork magazine "The Chocolate" issue. I changed a few things according to my own taste and this decadent chocolate babka only lasted about half day at our counter.

Bisquick corn bread blends biscuit baking mix with cornmeal, sour milk, and sugar for a tender crumb with a slight golden tang. A 6-ingredient shortcut to homemade-tasting cornbread.

Old-fashioned vinegar chocolate cake with sour milk, melted chocolate, and a vinegar-baking soda fizz for lift. A heritage two-layer recipe with a tender, velvety crumb.

Maine apple bread studded with red apple chunks and walnuts, made with sour milk for a tender crumb. A classic New England quick bread baked in one loaf pan.

No-egg chocolate cake made with cocoa powder, sour milk, and boiling water for a rich, moist crumb. One-bowl mixing, no eggs needed, baked in a tube pan.

Homemade fried elephant ears: sour-cream and buttermilk dough rolled thin, slit, fried golden, then tumbled in cinnamon sugar. State fair pastry made in your own kitchen.

Apple nut bread with brown sugar, cinnamon, sour milk, and a butter-sugar crunch topping. A moist quick bread loaded with diced apples and chopped nuts.

Bran cookies with raisins, cinnamon, and sour milk for a hearty, old-fashioned drop cookie with fiber and a soft, cake-like texture. A wholesome cookie that tastes like a bran muffin in cookie form.

Old-fashioned oatmeal muffins with sour milk-soaked oats for a tender, moist crumb. An overnight soak and simple pantry ingredients make these a rustic breakfast staple.

Rye cakes: old-fashioned fried griddle cakes made from rye meal, sour milk, eggs, and molasses. Hearty whole-grain breakfast from New England tradition.

Low-fat cranberry orange bran muffins with cinnamon and real cranberry sauce. Light, fiber-rich, and endlessly adaptable with banana-date, apple-raisin, and zucchini variations.

This dessert is a favorite on the menus at many Houston, Mexican and South American restaurants.

Easy cream of tomato soup made from scratch with just four ingredients: tomato juice, milk, butter, and flour. A homemade alternative to the canned version, ready in 25 minutes.

Apple bread quick loaf with finely chopped apples folded through the batter and a buttery cinnamon-sugar streusel on top. Made with sour milk for tender crumb and a hint of tang.