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To Iowa Sue, thanks for the Buttermilk Salad recipe. My question for you is, does the buttermilk taste very prominent in this salad? I really do not care for buttermilk at all, and would like to know if you can definitely taste it in there before I make it. Dee

Reply: We had this for lunch today. I don't even like buttermilk myself, it's great in this salad. Use the leftovers for Overnight Coffeecake or buttermilk biscuits.

Overnight Coffee Cake
Serving Size : 6

1/3 cup butter
1/2 cup sugar
1/4 cup brown sugar
1 egg -- beaten
1 cup flour, all-purpose
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup buttermilk
1/4 cup brown sugar -- (for topping)
1/4 cup Pecans -- (for topping)
1/4 teaspoon cinnamon -- (for topping)
dash nutmeg -- (for topping)

Cream butter and sugars. Add egg; mix well. Combine flour, baking powder and baking soda and cinnamon and add to creamed mixture alternately with buttermilk. Beat well. Spread into greased 8" square baking pan.

Combine topping ingredients; sprinkle over batter. Cover and refrigerate overnight. Bake uncovered at 350° for 40-45 minutes. Bake right away for 30 minutes at 350°. This is an old, well-known favorite, good for breakfast guests.
IowaSue

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