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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

 

Buttermilk Bran Muffins

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Buttermilk Bran Muffins
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 1¼ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup granulated sugar
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1½ cups all-bran cereal
  • 1¼ cups water
  • 1 egg
  • ⅓ cup vegetable oil
Instructions
  1. Preheat oven to 400°F.
  2. Grease 12 muffin pan cups, or line with paper liners.
  3. In medium mixing bowl sift together flour, baking powder, baking soda, salt, sugar and Buttermilk Blend; set aside.
  4. In large mixing bowl stir together cereal and water.
  5. Let stand 1-2 minutes, or until cereal is softened.
  6. Add egg and oil.
  7. Beat well.
  8. Add dry ingredients to cereal mixture, stirring just until moistened.
  9. Do not overbeat.
  10. Portion batter evenly into prepared muffin cups.
  11. Bake 20 to 25 minutes, or until muffins are golden brown.
Nutrition Information
Calories: 164 Fat: 7g Saturated fat: 1g Trans fat: 0g Carbohydrates: 25g Sugar: 11g Sodium: 224mg Fiber: 3g Protein: 4g Cholesterol: 2mg

 

Buttermilk Blueberry Buckle

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Buttermilk Blueberry Buckle
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2 cups all-purpose flour
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup granulated sugar
  • ¼ cup solid vegetable shortening
  • 1 egg
  • ½ cup water
  • 2 cups blueberries, fresh or frozen
  • Topping
  • ½ cup granulated sugar
  • ⅓ cup all-purpose flour
  • ½ tsp ground cinnamon
  • ¼ cup butter or margarine, softened
Instructions
  1. Cake
  2. Preheat oven to 375°F.
  3. Grease one 9-inch square baking pan.
  4. Sift together the flour, SACO Cultured Buttermilk Blend, baking powder, baking soda and salt; set aside.
  5. In a separate mixing bowl cream together the sugar and shortening until fluffy.
  6. Add egg and beat thoroughly.
  7. Blend in water.
  8. Add the dry ingredients and mix just until smooth.
  9. Do not over beat.
  10. Fold blueberries into batter.
  11. Spread batter in pan.
  12. Sprinkle with topping.
  13. Bake 45 to 50 minutes, or until wooden toothpick tests done.
  14. When using frozen blueberries, add 10 to 12 minutes to the baking time.
  15. Using fork or pastry blender, combine all ingredients well and sprinkle on top of batter, prior to baking, as directed in Cake directions
Nutrition Information
Calories: 208 Fat: 6g Saturated fat: 3g Trans fat: 0g Carbohydrates: 36g Sugar: 21g Sodium: 150mg Fiber: 1g Protein: 3g Cholesterol: 8mg

 

Buttermilk Biscuits

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Buttermilk Biscuits
Cook time: 
Total time: 
Serves: 12 biscuits
 
Ingredients
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • 2 tsp granulated sugar
  • ⅓ cup solid shortening
  • ⅔ cup water -
Instructions
  1. Preheat oven to 450°F.
  2. In large mixing bowl sift together dry ingredients.
  3. Cut in shortening thoroughly until mixture resembles corn meal.
  4. Add water and mix until dough is pliable.
  5. Do not overbeat.
  6. Turn dough onto lightly-floured surface and knead for about 30 seconds (20 to 25 times).
  7. Roll or pat ½ inch thick, no less.
  8. Cut with floured biscuit cutter.
  9. Place close together on ungreased baking sheet.
  10. Bake 10 to 12 minutes, or until golden brown
Nutrition Information
Calories: 90 Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 18g Sugar: 2g Sodium: 336mg Fiber: 1g Protein: 3g Cholesterol: 1mg

 

Buttermilk Batter For Pan-Fried Fish

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Buttermilk Batter For Pan-Fried Fish
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 lbs fish fillets or steaks
  • 1 tsp salt
  • ⅛ tsp pepper
  • 1 egg
  • 1 Tbsp water
  • 1 cup flour, cornmeal, or fine dry bread crumbs
  • 2 Tbsp SACO Cultured Buttermilk Blend Solid vegetable shortening
Instructions
  1. Sprinkle both sides of fish with salt and pepper.
  2. In large mixing bowl, using a wire whisk or rotary beater, beat together egg and water.
  3. In separate large mixing bowl blend together flour (or cornmeal or bread crumbs) and Buttermilk Blend.
  4. Dip fish in egg mixture, then in flour/buttermilk mixture.
  5. Heat shortening (1/8 inch) in skillet until hot.
  6. Fry fish in hot shortening over medium heat, turning carefully until brown on both sides, 8
Nutrition Information
Calories: 324 Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 25g Sugar: 2g Sodium: 777mg Fiber: 2g Protein: 47g Cholesterol: 131mg

 

Buttermilk Banana Cake

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Buttermilk Banana Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 2¼ cups all-purpose flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup cup butter or margarine, softened
  • 1½ cups granulated sugar
  • 2 eggs
  • ½ cup water
  • 1 tsp vanilla extract
  • ¾ cup mashed bananas Powdered sugar or whipped cream Sliced Bananas (optional)
Instructions
  1. Preheat oven to 350°F.
  2. Grease and flour one 9-inch square pan or two 8-inch round pans.
  3. In medium mixing bowl sift together flour, Buttermilk Blend, baking soda, baking powder and salt; set aside.
  4. In large mixing bowl cream together butter and sugar until fluffy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Blend in water, vanilla, and mashed bananas.
  7. Add dry ingredients gradually and mix just until smooth.
  8. Do not overbeat.
  9. Pour into prepared pan(s).
  10. Bake 30 to 40 minutes (30 to 35 minutes for the 8-inch round pans), or until wooden toothpick tests done.
  11. For the round layer cake, spread each layer with sweetened whipped cream with banana slices between layers.
  12. For 9-inch square cake, finish with sweetened whipped cream or powdered sugar.
Nutrition Information
Calories: 134 Fat: 6g Saturated fat: 4g Trans fat: 0g Carbohydrates: 17g Sugar: 2g Sodium: 272mg Fiber: 1g Protein: 3g Cholesterol: 17mg

 

Buttermilk Banana Bread

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Buttermilk Banana Bread
Cook time: 
Total time: 
Serves: 15 servings
 
Ingredients
  • 2½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 5 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 3 Tbsp vegetable oil
  • ⅓ cup water
  • 1 egg
  • 1¼ cups mashed banana
  • 1 cup nuts, chopped (optional)
Instructions
  1. Heat oven to 350°F.
  2. Grease bottom only of one 9-inch loaf pan, or two 8-inch loaf pans.
  3. In large mixing bowl blend all ingredients until well-combined.
  4. DO NOT OVERBEAT.
  5. Pour into prepared pan(s).
  6. Bake 60 to 65 minutes for 9-inch pan, or 55 to 60 minutes for two 8½-inch pans, or until wooden toothpick tests done.
  7. Cool in pan 10 minutes.
  8. Remove from pan and cool completely on wire racks.
Nutrition Information
Calories: 231 Fat: 8g Saturated fat: 1g Trans fat: 0g Carbohydrates: 36g Sugar: 17g Sodium: 246mg Fiber: 2g Protein: 5g Cholesterol: 1mg

 

Buttermilk Bakery Bread

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Buttermilk Bakery Bread
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 1lb loaf
  • ¾ cup water
  • *1 2 Tbsp vegetable oil
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2 Tbsp granulated sugar
  • 1 tsp salt
  • 2 cups bread flour
  • 2¼ tsp Red Star® Active Dry Yeast
  • 1.5lb loaf
  • 1 cup water
  • *1 3 Tbsp vegetable oil
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • *2 3 Tbsp granulated sugar
  • 1½ tsp salt
  • 3 cups bread flour
  • 1 Tbsp Red Star® Active Dry Yeast
Instructions
  1. Add ingredients in the order suggested by your bread machine manual.
  2. Use Basic Medium setting.
  3. *1 The water used should be about 80°F.
  4. Since your body temperature is higher than 80°F, this will feel cool (not cold) to you.
  5. Using water too warm will inhibit the yeast from working at its full potential, as will water that is too cold.
  6. *2 For a 1½ Lb. loaf use 3 Tbsp. of SACO cultured Buttermilk Blend, or entire contents of one 0.8 ounce envelope.
  7. For a 1 Lb. loaf use 2 Tbsp. of SACO cultured Buttermilk Blend, or approximately ⅔ of a 0.8 ounce envelope.
Nutrition Information
Calories: 109 Fat: 3g Saturated fat: 0g Trans fat: 0g Carbohydrates: 19g Sugar: 3g Sodium: 201mg Fiber: 1g Protein: 3g Cholesterol: 0mg

 

Buttermilk Apple Bread

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Buttermilk Apple Bread
Cook time: 
Total time: 
Serves: 2 loaves
 
Ingredients
  • 2¼ cups all-purpose flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • ½ tsp baking soda
  • 1¾ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ cup butter or margarine, softened
  • 1½ cups granulated sugar
  • 2 eggs
  • 1 cup water
  • 2 cups apples, chopped, peeled and cored
  • 1 cup nuts, chopped
Instructions
  1. Preheat oven to 350°F.
  2. Grease two 8-inch loaf pans.
  3. In medium mixing bowl sift together flour, Buttermilk Blend, baking soda, baking powder, salt and cinnamon; set aside.
  4. In large mixing bowl cream together butter and sugar until fluffy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Add the dry ingredients and water alternately, starting and ending with the dry ingredients.
  7. Mix just until smooth.
  8. Do not overbeat.
  9. Fold in apples and nuts.
  10. Pour into prepared pans.
  11. Bake 50 to 55 minutes, or until wooden toothpick tests done.
  12. Let cool for 10 minutes in pans.
  13. Remove from pans and cool completely on rack.
Nutrition Information
Calories: 101 Fat: 5g Saturated fat: 2g Trans fat: 0g Carbohydrates: 13g Sugar: 11g Sodium: 110mg Fiber: 1g Protein: 1g Cholesterol: 8mg