SacoFoods

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Buttermilk Crepes with Currant Pork Filling

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Buttermilk Crepes with Currant Pork Filling
Serves: 6 servings
 
Ingredients
  • Crepes
  • ¾ cup all-purpose flour
  • ⅓ cup SACO Cultured Buttermilk Blend
  • ¼ tsp salt ⅔ cup water
  • ½ cup milk
  • 2 eggs
  • 1 Tbsp cooking oil
  • Filling
  • ½ lb ground pork, seasoned to taste
  • 3 green onions
  • 1 tsp garlic, minced
  • 2 cups cabbage, grated
  • 2 Tbsp vinegar
  • ⅓ cup currants
  • ¼ cup carrots, finely grated
  • 2 Tbsp Dijon Honey Mustard
Instructions
  1. Crepes
  2. In a medium mixing beat all ingredients together with rotary beater until blended.
  3. Heat crepe skillet and 1 Tbsp. cooking oil, remove from heat.
  4. Spoon in 2 Tbsp. batter.
  5. Roll skillet to spread batter, return to heat; brown one side only.
  6. Filling
  7. In a skillet brown pork, onions and garlic.
  8. Add cabbage, vinegar, currants and carrots.
  9. Cover with lid and boil down.
  10. Add mustard.
  11. Fill crepes with 2 Tbsp filling.
  12. Roll up and spoon hollandaise sauce or gravy on top.
Nutrition Information
Calories: 249 Fat: 13g Saturated fat: 4g Trans fat: 0g Carbohydrates: 20g Sugar: 5g Sodium: 252mg Fiber: 2g Protein: 14g Cholesterol: 95mg

 

Buttermilk Cranberry Bars

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Buttermilk Cranberry Bars
Cook time: 
Total time: 
Serves: 48 servings
 
Ingredients
  • Bars
  • 3 cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • ½ cup butter or margarine, softened
  • 1 cup granulated sugar
  • ¾ cup brown sugar
  • ¼ cup water
  • 2 Tbsp orange juice
  • 1 egg
  • 1 cup walnuts, chopped
  • 2½ cups cranberries, coarsely chopped
  • 1 tsp orange zest
  • Cream Cheese Frosting
  • 3 oz cream cheese
  • 1 Tbsp milk
  • 2½ cups powdered sugar, sifted
  • 1 tsp vanilla extract
Instructions
  1. Bars
  2. Preheat oven to 350°F.
  3. Grease one 15 x 10 inch pan.
  4. In medium mixing bowl sift together flour, baking powder, baking soda, salt and Buttermilk Blend; set aside.
  5. In large mixing bowl beat together butter and sugars until smooth.
  6. Stir in water, orange juice and egg.
  7. Beat in dry ingredients until dough is smooth.
  8. Do not overbeat.
  9. Fold in nuts, cranberries and orange zest.
  10. Dough will be stiff.
  11. Pour into prepared pan.
  12. Bake 25 to 30 minutes.
  13. Cool then frost with Cream Cheese Frosting.
  14. Cream Cheese Frosting
  15. Blend cream cheese with milk.
  16. Add powdered sugar and enough milk to make a frosting of spreading consistency.
  17. Add vanilla and beat until smooth.
  18. Spread on cooled bars.
Nutrition Information
Calories: 114 Fat: 3g Saturated fat: 2g Trans fat: 0g Carbohydrates: 21g Sugar: 14g Sodium: 94mg Fiber: 0g Protein: 1g Cholesterol: 12mg

 

Buttermilk Cornbread

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Buttermilk Cornbread
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 1 cup all-purpose flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 Tbsp granulated sugar
  • 1 tsp salt
  • 1 cup corn meal
  • 2 Tbsp solid shortening
  • 1 egg, slightly beaten
  • 1 cup water
Instructions
  1. Preheat oven to 425°F.
  2. Grease one 8-inch square baking pan.
  3. In large mixing bowl sift together flour, Buttermilk Blend, baking powder, baking soda, sugar and salt.
  4. Add corn meal.
  5. Cut in shortening with fork or pastry blender until mixture is fine textured.
  6. Combine eggs and water and add to dry ingredients.
  7. Stir just enough to moisten dry ingredients.
  8. Do not beat.
  9. Pour into prepared pan.
  10. Bake 25 to 30 minutes.
  11. Serve hot. Note:
  12. For a crumbly, flakier cornbread use 1¾ cups corn meal and only ¼ cup of all-purpose flour. Proceed as instructed above.

 

Buttermilk Coffee Cake

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Buttermilk Coffee Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 1½ cups all-purpose flour
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ¾ cup granulated sugar
  • ¼ cup solid vegetable shortening
  • 1 egg
  • ¾ cup water
  • Topping
  • ⅓ cup brown sugar
  • ½ tsp cinnamon
  • 3 Tbsp butter or margarine, softened
  • ¼ cup all-purpose flour
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease one 9-inch square cake pan.
  4. Place all ingredients in large mixing bowl.
  5. Beat on low speed 30 seconds.
  6. Scrape bowl then beat, on medium speed, an additional 1½ minutes, scraping bowl occasionally. Do not over beat.
  7. Spread half the batter into prepared pan and sprinkle with half the topping.
  8. Top with remaining batter; sprinkle with remaining topping.
  9. Bake 30 to 35 minutes, or until wooden toothpick tests done.
  10. Topping
  11. In small mixing bowl cut all ingredients together until well-blended.
  12. Sprinkle between layers of batter and over top of cake as directed.
Nutrition Information
Calories: 145 Fat: 6g Saturated fat: 2g Trans fat: 0g Carbohydrates: 19g Sugar: 8g Sodium: 181mg Fiber: 0g Protein: 4g Cholesterol: 11mg

 

Buttermilk Clam Chowder

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Buttermilk Clam Chowder
Serves: 4 servings
 
Ingredients
  • ½ cup butter
  • 1 medium onion, chopped
  • 1 lb bacon
  • 14 oz canned clam juice, divided
  • 1 cup flour
  • ½ cup SACO Cultured Buttermilk Blend
  • ½ cup mashed potato flakes
  • 3 cups canned, chopped clams (in juice)
  • 3 medium white potatoes, diced
  • 1 cup light cream
  • ¼ tsp pepper Parsley flakes for garnish
Instructions
  1. In a skillet, melt butter, add onions and bacon.
  2. Cook until onions are transparent and soft.
  3. Drain off fat.
  4. Puree bacon/onion mixture in blender until smooth.
  5. Transfer to a large soup pot.
  6. Pour ½ can clam juice over mixture, and the other half into blender with flour, Saco Buttermilk Blend and mashed potato flakes.
  7. Pulse until lump free.
  8. Add to bacon mixture in pan and mix well. Stir in clams, potatoes, cream and pepper.
  9. Cook until thickened, reduce heat & simmer on low until potatoes are tender.
Nutrition Information
Calories: 356 Saturated fat: 5g Trans fat: 0g Carbohydrates: 53g Sugar: 11g Sodium: 878mg Fiber: 4g Protein: 16g Cholesterol: 40mg

 

Buttermilk Clam & Corn Chowder

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Buttermilk Clam & Corn Chowder
Serves: 6 servings
 
Ingredients
  • 2 Tbsp butter
  • 1 medium onion, chopped
  • 8 slices bacon
  • ¾ cup SACO Cultured Buttermilk Blend
  • ½ cup instant potato flakes
  • ½ cup flour
  • ¼ tsp pepper
  • 4 cups clam juice
  • 3 cups clams, chopped
  • 4 cups potatoes, cooked and cubed
  • 15 oz sweet whole kernel corn, undrained
  • 1 cup
  • 2% milk
  • 1 Tbsp parsley flakes
Instructions
  1. In a skillet sauté butter, onion, and bacon until onion is tender.
  2. Transfer mixture to blender.
  3. Add Saco Buttermilk Blend powder, potato flakes, flour, pepper and clam juice to blender.
  4. Blend until smooth and lump free.
  5. Pour mixture into a large soup pot.
  6. Add clams, potatoes, corn, milk and parsley.
  7. Cook and stir over medium-high heat until thickened and bubbly.
  8. Reduce heat to low and simmer for 15 minutes.

 

Buttermilk Cinnamon Bars

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Buttermilk Cinnamon Bars
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Bars
  • ½ cup granulated sugar
  • ¾ cup brown sugar
  • 2 cups all-purpose flour
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ cup SACO Cultured Buttermilk Blend
  • ½ cup butter or margarine, softened
  • 1 egg
  • 1 cup water
  • 1 tsp vanilla extract
  • 1 cup coconut, flaked
  • ½ cup nuts, chopped
  • Vanilla Butter Frosting
  • ⅓ cup butter or margarine, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 Tbsp milk
Instructions
  1. Bars
  2. Preheat oven to 350°F.
  3. Grease one 13 x 9 inch pan.
  4. Measure all ingredients into large mixing bowl, except coconut and nuts.
  5. Blend ½ minute on low speed, scraping bowl constantly.
  6. Beat 3 minutes on high speed, scraping bowl occasionally.
  7. Stir in coconut and nuts.
  8. Pour into prepared pan.
  9. Bake 35 to 40 minutes, or until wooden toothpick tests done.
  10. Cool.
  11. Frost cooled bars with Vanilla Butter Frosting.
  12. Vanilla butter frosting
  13. In large mixing bowl blend together butter and sugar.
  14. Stir in vanilla and enough milk to obtain desired consistency.
  15. Beat until frosting is smooth.
  16. Spread on cooled bars.
Nutrition Information
Calories: 165 Fat: 7g Saturated fat: 4g Trans fat: 0g Carbohydrates: 24g Sugar: 14g Sodium: 121mg Fiber: 1g Protein: 2g Cholesterol: 19mg

 

Buttermilk Chive Dip

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Buttermilk Chive Dip
Serves: 8 servings
 
Ingredients
  • 1 cup plain lowfat yogurt
  • ¼ cup SACO Cultured Buttermilk Blend
  • 2 Tbsp chives, snipped
  • 1 tsp lemon juice Salt and pepper to taste
Instructions
  1. In small mixing bowl whisk together yogurt and Buttermilk Blend.
  2. Add chives and lemon juice; mix well.
  3. Add salt and pepper.
  4. Refrigerate for use as a vegetable dip.
Nutrition Information
Calories: 46 Fat: 1g Saturated fat: 1g Trans fat: 0g Carbohydrates: 5g Sugar: 5g Sodium: 54mg Fiber: 0g Protein: 4g Cholesterol: 6mg

 

Buttermilk Cheese Bread

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Buttermilk Cheese Bread
Cook time: 
Total time: 
Serves: 24 servings
 
Ingredients
  • 2¼ cups warm water, divided
  • 2 Tbsp butter or margarine
  • 3 Tbsp honey
  • 2 pkgs active dry yeast
  • 7 Tbsp SACO Cultured Buttermilk Blend
  • 6½-7 cups all-purpose flour
  • 2½ tsp salt
  • 1¼ cups cheddar cheese, shredded
  • 1¼ cups mozzarella cheese, shredded
Instructions
  1. In small mixing bowl combine 1¾ cups warm water, butter and honey.
  2. Let cool.
  3. In large mixing bowl dissolve yeast in ½ cup warm water.
  4. Add honey water mixture to yeast water.
  5. In another separate bowl combine Buttermilk Blend with 3 cups of the flour.
  6. Stir salt into water mixture, then add the flour mixture.
  7. Beat until smooth.
  8. Incorporate 1 more cup of flour into dough.
  9. Fold in cheese.
  10. Gradually add remaining flour.
  11. Turn out onto floured surface and knead 6 to 8 minutes.
  12. Place in greased bowl, then turn dough once.
  13. Cover and let rise until double in size.
  14. Punch down dough.
  15. Shape into 2 loaves.
  16. Place in greased bread pans.
  17. Let rise until double.
  18. Bake in preheated 375°F oven for 25 to 30 minutes.
  19. Remove from pans and place on wire racks.
  20. Brush warm loaves with melted butter.
  21. Cool completely
Nutrition Information
Calories: 200 Fat: 5g Saturated fat: 3g Trans fat: 0g Carbohydrates: 31g Sugar: 3g Sodium: 328mg Fiber: 1g Protein: 8g Cholesterol: 13mg

 

Buttermilk Cake-Style Brownies

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Buttermilk Cake-Style Brownies
Cook time: 
Total time: 
Serves: 48 bars
 
Ingredients
  • Brownies
  • 2 cups all-purpose flour
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 2 cups granulated sugar
  • 1 cup butter or margarine, softened
  • 3 Tbsp SACO Premium Cocoa
  • 1½ cups water
  • 2 eggs
  • 1 tsp vanilla extract
  • Chocolate Buttermilk Icing
  • ½ cup butter or margarine
  • 3 Tbsp SACO Premium Cocoa
  • ⅓ cup water
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 3½ cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 cup nuts, chopped
Instructions
  1. Brownies
  2. Preheat oven to 350°F.
  3. Grease one 15 x 10 inch pan.
  4. In medium mixing bowl sift together flour, Buttermilk Blend, baking soda and salt.
  5. Mix in sugar and set aside.
  6. Melt butter in saucepan; add cocoa and water to butter and mix well.
  7. Add cocoa mixture to dry ingredients and beat just until moistened.
  8. Do not overbeat.
  9. Add eggs, one at a time, and beat until smooth.
  10. Add vanilla.
  11. Batter will be very runny.
  12. Pour batter into prepared pan.
  13. Bake 25 to 30 minutes.
  14. Frost with Chocolate Buttermilk Icing while still slightly warm.
  15. Chocolate Buttermilk Icing
  16. In medium saucepan melt butter.
  17. Add cocoa and water and mix well.
  18. Stir in Buttermilk Blend and bring to a rapid boil.
  19. Remove from heat and add powdered sugar, vanilla and nuts.
  20. Beat until consistency is smooth.
  21. Spread frosting on slightly warm cake.
Nutrition Information
Calories: 161 Fat: 8g Saturated fat: 4g Trans fat: 0g Carbohydrates: 22g Sugar: 18g Sodium: 81mg Fiber: 0g Protein: 2g Cholesterol: 24mg