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Buttermilk

Buttermilk Orange Cookies

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Buttermilk Orange Cookies
Cook time: 
Total time: 
Serves: 5 dozen cookies
 
Ingredients
  • Cookies
  • 3 cups all-purpose flour
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ¼ tsp baking soda
  • 1½ tsp baking powder
  • 1 tsp salt
  • ¾ cup solid shortening
  • 1½ cups brown sugar
  • 2 eggs
  • ½ cup water
  • 1 tsp vanilla extract
  • 1½ tsp orange zest, grated
  • ¾ cup nuts, chopped
  • Orange Frosting
  • 1 cup powdered sugar
  • 1½ tsp orange zest orange juice
Instructions
  1. Cookies (
  2. Preheat oven to 375°F.
  3. Grease cookie sheets.
  4. In medium mixing bowl sift together the flour, SACO Buttermilk Blend, baking soda, baking powder and salt; set aside.
  5. In large mixing bowl beat together the shortening and sugar until fluffy.
  6. Add eggs, one at a time, beating well after each addition.
  7. Add the dry ingredients and the water alternately, beginning and ending with the dry ingredients. Mix just until smooth.
  8. Do not overbeat.
  9. Add the vanilla, orange zest and nuts; mix well.
  10. Drop by rounded teaspoonfuls onto prepared cookie sheet, about one inch apart.
  11. Bake 10 to 12 minutes.
  12. Frost with Orange Frosting while still warm.
  13. Orange Frosting
  14. In medium mixing bowl beat together powdered sugar, orange zest and enough orange juice for the frosting to have a fairly thin spreading consistency.
  15. Frost warm cookies.
Nutrition Information
Calories: 107 Fat: 4g Saturated fat: 1g Trans fat: 0g Carbohydrates: 16g Sugar: 9g Sodium: 76mg Fiber: 0g Protein: 1g Cholesterol: 0mg

 

Buttermilk

Buttermilk Low Fat Salad Dressing

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Buttermilk Low Fat Salad Dressing
Serves: 16 servings
 
Ingredients
  • ½ cup water
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1¼ cups nonfat mayonnaise
  • 1 cup nonfat sour cream
  • ⅔ cup skim milk
  • 1 Tbsp garlic or onion salt
  • ¼ tsp pepper
  • ¼ cup Parmesan cheese
  • 3 Tbsp white wine vinegar
Instructions
  1. In medium mixing bowl whisk together water and Buttermilk Blend together.
  2. Add all other ingredients to buttermilk mixture and blend well.
  3. Store in refrigerator for up to one month.
Nutrition Information
Calories: 22g Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 4g Sugar: 2g Sodium: 166mg Fiber: 0g Protein: 0g Cholesterol: 1mg

 

Buttermilk

Buttermilk Lovelight Banana Cake

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Buttermilk Lovelight Banana Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2 cups cake flour
  • 1⅓ cups granulated sugar, divided
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • ⅓ cup vegetable oil
  • 1 cup bananas, very ripe
  • ⅔ cup water, divided
  • 1 tsp vanilla extract
  • 2 eggs, separated
  • Cinnamon Nutmeg Frosting
  • ¼ cup butter or margarine, softened
  • ¼ cup solid shortening
  • 4 cups powdered sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ cup milk
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease two 8-inch round layer pans.
  4. In medium mixing bowl sift together flour, 1 cup sugar, baking powder, baking soda, salt and Buttermilk Blend.
  5. In separate bowl combine oil, bananas, ⅓ cup water and vanilla.
  6. Add to first mixture and beat on high for 1 minute.
  7. Next, combine the second ⅓ cup of water and the egg yolks.
  8. Add to previous mixture and beat an additional 1 minute.
  9. In separate mixing bowl beat egg whites until frothy and gradually add ⅓ cup sugar; beat to a stiff meringue.
  10. Fold meringue into batter mixture.
  11. Divide dough between two prepared pans.
  12. Bake 35 to 40 minutes, or until wooden toothpick tests done.
  13. Frost cooled cake with Cinnamon Nutmeg Frosting.
  14. Cinnamon Nutmeg Frosting
  15. Blend using mixer.
  16. Adjust amount of milk used if necessary to obtain desired consistency.
Nutrition Information
Calories: 358 Fat: 11g Saturated fat: 3g Trans fat: 0g Carbohydrates: 64g Sugar: 48g Sodium: 288mg Fiber: 1g Protein: 3g Cholesterol: 8mg

 

Buttermilk

Buttermilk Golden Layer Cake

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Buttermilk Golden Layer Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 2¼ cups cake flour, sifted
  • 1½ cups granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 tsp salt
  • ½ cup solid vegetable shortening
  • 1 cup water
  • 1½ tsp vanilla extract
  • 2 eggs
  • Fudge frosting
  • ½ cup solid vegetable shortening
  • 2 cups granulated sugar
  • ½ cup SACO Premium Cocoa
  • 3 Tbsp vegetable oil
  • ⅔ cup milk
  • ½ tsp salt
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 2 tsp vanilla extract
Instructions
  1. Cake
  2. Have ingredients at room temperature.
  3. Preheat oven to 350°F.
  4. Grease and flour one 13 x 9 inch baking pan, or two 8 or 9-inch round layer pans.
  5. In large mixing bowl sift together all dry ingredients.
  6. Add remaining ingredients and blend ½ minute on low speed, scraping bowl constantly.
  7. Beat 3 minutes on high speed, scraping bowl occasionally.
  8. Pour into prepared pan(s).
  9. Bake oblong pan 40 to 45 minutes, layer pans 30 to 35 minutes, or until wooden toothpick tests done.
  10. Cool.
  11. Frost as desired with Fudge Frosting. * If cake flour is not available, substitute 2 cups sifted all-purpose flour.
  12. Fudge Frosting
  13. Mix all ingredients, except vanilla, in 2½-quart saucepan.
  14. Heat to rolling boil, stirring occasionally.
  15. Boil 1 minute without stirring.
  16. Place pan of frosting in bowl of ice and water.
  17. Beat frosting until smooth and of spreading consistency.
  18. Stir in vanilla.
  19. Makes enough to fill and frost two 9-inch layers or one 13 x 9-inch cake.
Nutrition Information
Calories: 204 Fat: 8g Saturated fat: 2g Trans fat: 1g Carbohydrates: 31g Sugar: 23g Sodium: 159mg Fiber: 1g Protein: 2g Cholesterol: 13mg

 

Buttermilk

Buttermilk Gingerbread

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Buttermilk Gingerbread
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 2¼ cups all-purpose flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ cup solid vegetable shortening
  • ½ cup granulated sugar
  • 1 egg
  • ¾ cup molasses
  • 1 cup water Powdered sugar or whipped cream
Instructions
  1. Preheat oven to 350°F.
  2. Grease and flour one 9-inch square baking pan.
  3. In medium mixing bowl sift together the flour, Buttermilk Blend, ginger, cinnamon, salt, baking soda and baking powder; set aside.
  4. In large mixing bowl beat together the shortening and sugar until fluffy.
  5. Add egg and molasses.
  6. Beat thoroughly.
  7. Add the dry ingredients and water alternately, starting and ending with the dry ingredients.
  8. Mix just until smooth.
  9. Do not overbeat.
  10. Pour batter into prepared pan.
  11. Bake 40 minutes, or until wooden toothpick tests done.
  12. Remove from pan and let cool on cake rack.
  13. Sprinkle with powdered sugar, or serve with whipped cream.
  14. Whole Wheat Gingerbread:
  15. Substitute 1 cup whole wheat flour for 1 cup of all-purpose flour.
  16. Decrease sugar to ⅓ cup.
  17. Follow the rest of the Buttermilk Gingerbread recipe exactly.
Nutrition Information
Calories: 200 Fat: 7g Saturated fat: 2g Trans fat: 1g Carbohydrates: 33g Sugar: 16g Sodium: 184mg Fiber: 1g Protein: 3g Cholesterol: 1mg

 

Buttermilk

Buttermilk French Bread

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Buttermilk French Bread
Cook time: 
Total time: 
Serves: 2 loaves
 
Ingredients
  • 4¾ cups all-purpose flour
  • 2 pkgs active dry yeast
  • ¼ cup SACO Cultured Buttermilk Blend
  • 2 Tbsp granulated sugar
  • 2½ tsp salt
  • 2 Tbsp solid vegetable shortening
  • 1¾ cups warm water (120°-130°F) Cornmeal
Instructions
  1. In large mixing bowl combine 1¾ cups flour, yeast, Buttermilk Blend, sugar, salt and shortening.  Add warm water to flour mixture and beat on low speed for ½ minute, scraping bowl constantly.  Beat 3 more minutes on high speed.
  2. By hand, stir in enough remaining flour (2½ - 3 cups) to form a soft dough.
  3. Turn out onto lightly-floured board and knead 5 to 10 minutes, until smooth.
  4. Cover dough.
  5. Let rest 20 minutes.
  6. Divide dough into 2 parts.
  7. To shape loaf, roll out 1 part with floured rolling pin to rectangle, about 13 x 5 inches long and ½-inch thick.
  8. Starting from long side, roll up as for jelly roll pan.
  9. Pinch edges and turn seam side down.
  10. Taper ends of loaf by shaping with hands.
  11. Repeat with remaining part.
  12. Place loaves a few inches apart on greased 15 inch baking sheet that has been sprinkled with cornmeal.
  13. Let rise in warm place until almost doubled (about 45 minutes).
  14. Make 3 or 4 diagonal slashes, ¼-inch deep, on top of each loaf.
  15. Brush tops with warm water just before baking.  Bake in preheated 400°F oven for 25 to 30 minutes.
  16. Remove from baking sheet and cool on racks.
Nutrition Information
Calories: 82 Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 16g Sugar: 1g Sodium: 187mg Fiber: 1g Protein: 2g Cholesterol: 1mg

 

Buttermilk

Buttermilk Flax Banana Bread

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Buttermilk Flax Banana Bread
Serves: 2 loaves
 
Ingredients
  • 1¼ cups sugar
  • 1½ cup butter
  • 2 eggs
  • 1½ cup bananas, mashed
  • ½ cup water
  • 2 tsp vanilla
  • ½ tsp almond flavoring
  • 1 cup white flour
  • 1½ cups whole wheat flour
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ¾ cup grated flax seed
  • 1 tsp baking soda
  • 1 tsp salt
Instructions
  1. Heat oven to 350°F.
  2. Grease two 8 or 9 inch loaf pans.
  3. Mix sugar and butter together then add eggs, beat well.
  4. Add bananas, water, vanilla and almond flavorings.
  5. Beat until creamy and smooth.
  6. Stir in flours, Cultured Buttermilk Blend, flax seed, baking soda and salt just until moistened.
  7. Pour into pans.
  8. Bake in prepared pans, one hour for an 8 inch pan and 1¼ hours for 9 inch pan or until toothpick inserted in middle comes out clean.
  9. Cool pans on wire rack for 15 minutes, then remove bread from pans onto wire rack.
  10. When completely cool, wrap tightly.
  11. Can be refrigerated up to 10 days.

 

Buttermilk

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

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

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.

 

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