Buttermilk

For a nice variation, try making this one with Napa cabbage. Can be prepared in 45 minutes or less.

The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.

The reader who requested a recipe for buttermilk sherbet the way his mother used to make it was moved by more than nostalgia. This preparation is so light and so refreshing that it deserves a new vogue in the nineties.

"Benne" is the Carolina Low Country word for sesame seeds, which came to the United States from Africa. This biscuit dough is made a day or so ahead, then formed right before baking. Angel biscuits, so called because of their tender, light texture, will not keep well at room temperature once baked

In this pretty dessert, a buttermilk-based lemon custard fills the spiral of a light sponge cake roll.

Great served warm or at room temperature, this moist, delicious steamed bread can be made in a single loaf pan or in two empty, clean 28-ounce food cans. Offer softened butter or cream cheese alongside.

These layered biscuits require a little more effort than the conventional kind, but they're worth it. The recipe calls for White Lily all-purpose flour, which is made from an extra finely ground softer wheat than regular all-purpose flour and results in a lovely, tender texture. Active time: 40 minutes Start to finish: 1 1/4 hours

A cross between spoon bread and tamale pie, this flavorful, colorful side dish is a huge crowd-pleaser. Assemble it at least one hour and up to one day before baking.

Leftovers are great for breakfast.

We've suggested toasted French bread as an accompaniment to this soup, but bear in mind it is not included in our calorie count. Can be prepared in 45 minutes or less.

You can make this tender corn bread a day ahead.

These berry-studded flapjacks are terrific topped with sweet butter and maple syrup and accompanied by bacon, ham or sausages. Big fans of molasses will want to pour a little extra over the pancakes.

Little dumplings that are served in Germany, Austria, Switzerland and Alsace, spaetzle are usually made by pushing the batter through a strainer into boiling water. The batter in this recipe is thicker and can be shaped with a small spoon.

Molasses adds richness to this cake. It has a down-home style that's just right for a more casual turkey dinner.