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Buttermilk

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

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

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

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

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

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 Premium Cocoa

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

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

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

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

 

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