SacoFoods

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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

 

Brown Cow Molasses Cutouts

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Brown Cow Molasses Cutouts
Cook time: 
Total time: 
Serves: 2 dozen cookies
 
Ingredients
  • ⅔ cup shortening
  • 1¼ cups sugar
  • 2 eggs
  • 2 Tbsp water
  • 2 Tbsp molasses
  • 3½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp ground cloves
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp baking powder
  • 1 tsp ground ginger
Instructions
  1. Cream shortening and sugar.
  2. Add eggs, one at a time, beating well after each addition.
  3. Beat in water and molasses.
  4. Combine dry ingredients.
  5. Gradually add to creamed mixture and mix well.
  6. Chill for several hours.
  7. Preheat oven to 375°F.
  8. On lightly floured surface, roll dough to ⅛ inch thickness.
  9. Cut with cookie cutter dipped in flour.
  10. Place 2 inches apart on greased baking sheets.
  11. Bake for 8-10 minutes or until edges begin to brown.
  12. Cool on wire racks.

 

Broccoli Noodle Soup

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Broccoli Noodle Soup
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 12 oz egg noodles
  • 3 heads broccoli, cut up, discard stems
  • 2 cups water
  • 8 Tbsp SACO Cultured Buttermilk Blend
  • 14 oz chicken broth
  • 16 oz Velveeta cheese, cubed
Instructions
  1. Cook noodles according to package directions.
  2. Set aside.
  3. Steam broccoli until tender, 8 to 9 minutes.
  4. Set aside.
  5. Combine Saco Cultured Buttermilk Blend with the water and chicken broth; mixed well until no lumps remain.
  6. Add cheese.
  7. Cook the liquid mixture in a saucepan until the cheese melts.
  8. Add noodles and broccoli and simmer until mixture heats thoroughly.

 

Breakfast Shortcake

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Breakfast Shortcake
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • Shortcake
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 1 pkg Jiffy Corn Muffin Mix
  • 1 pkg Jiffy Golden Yellow Cake Mix
  • 2 eggs, beaten lightly
  • ¾ cup water
  • Topping
  • ¾ cup onion, diced
  • ¼ cup green pepper, diced
  • 1 Tbsp oil
  • 2 cups ham, fully cooked and diced
  • 5 eggs, beaten
  • ¾ cup cheddar cheese, shredded
  • 1 cup sour cream
  • 6 wedges of fresh tomato or salsa
Instructions
  1. Shortcake
  2. Preheat oven to 350°F.
  3. Use cooking spray to generously grease a six-cup shortcake pan or muffin cups.
  4. If a shortcake pan is unavailable, make large muffins, slice open and serve toppings over them.
  5. Stir together first three ingredients with a wire whisk.
  6. Add eggs and water, and whisk until smooth.
  7. Fill pan half full with batter.
  8. Bake 15-20 minutes until golden.
  9. Remove from pan and add shortcake toppings, serve immediately.
  10. Topping
  11. Saute onion and pepper in oil until tender, add ham and cook until warmed through.
  12. Add eggs and stir until done, stir in cheese.
  13. Divide mixture evenly over the shortcakes, top with a spoonful of sour cream, and a wedge of fresh tomato or spoonful of salsa.
Nutrition Information
Calories: 345 Fat: 17g Saturated fat: 6g Trans fat: 0g Carbohydrates: 34g Sugar: 16g Sodium: 861mg Fiber: 2g Protein: 14g Cholesterol: 142mg

 

Breakfast Poppyseed Coffeecake

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Breakfast Poppyseed Coffeecake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Coffee Cake
  • 1 cup water
  • 1 Tbsp poppy seeds
  • 1 cup shortening
  • 3 cups sugar
  • 6 eggs
  • 3 cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla
  • 1 tsp almond flavoring
  • Icing
  • ½ cup orange juice
  • 1½ cups powdered sugar
  • 1 tsp almond flavoring
  • 1 tsp vanilla
Instructions
  1. Coffee Cake
  2. Soak the poppy seeds in the water overnight.
  3. Preheat oven to 350°F.
  4. Cream together the shortening and sugar.
  5. Add eggs one at a time, mixing well after each.
  6. In a separate bowl combine the flour, Saco Cultured Buttermilk Blend, soda and salt.
  7. Mix alternately the flour mixture and the poppy seed mixture into the creamed mixture.
  8. Add vanilla and almond flavoring.
  9. Mix well. Pour into prepared pan and bake for 1 hour.
  10. Remove cake from pan and brush with icing while icing and cake are hot.
  11. Icing
  12. combine all ingredients in a saucepan and bring just to a boil
Nutrition Information
Calories: 427 Fat: 15 Saturated fat: 4g Trans fat: 2g Carbohydrates: 69g Sugar: 50g Sodium: 125mg Fiber: 1g Protein: 5g Cholesterol: 71mg

 

Bran Muffins

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Bran Muffins
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 1 cup boiling water
  • 1 cup golden raisins
  • 2¾ tsp baking soda
  • ½ cup margarine
  • 1 cup granulated sugar
  • 2 eggs, beaten
  • 2 cups water
  • 8 Tbsp SACO Cultured Buttermilk Blend
  • 2¾ cups all-purpose flour
  • 1 cup bran flakes
  • 2 cups all-bran cereal
  • ½ tsp salt
  • ½ cup nuts, chopped
Instructions
  1. In a small bowl, combine the boiling water, golden raisins and baking soda.
  2. Set aside.
  3. In a large bowl, cream sugar and margarine.
  4. In a separate bowl, combine beaten eggs and water.
  5. In a third bowl, mix the Buttermilk Blend, flour, cereals, salt and nuts.
  6. Alternately, add dry and wet ingredients to creamed mixture until just moistened.
  7. Stir raisin mixture last.
  8. Store batter in the refrigerator until you want to bake fresh muffins.
  9. The batter will last for six weeks.
  10. When ready to bake, preheat oven to 375°F.
  11. Fill greased muffin tins ¾ full and bake for 25 to 30 minutes.
Nutrition Information
Calories: 357 Fat: 12g Saturated fat: 2g Trans fat: 1g Carbohydrates: 57g Sugar: 28g Sodium: 548mg Fiber: 3g Protein: 7g Cholesterol: 34mg

 

Braided Buttermilk Bread

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Braided Buttermilk Bread
Cook time: 
Total time: 
Serves: 48 servings
 
Ingredients
  • 2 pkgs active dry yeast
  • ½ cup warm water (105°-115°F)
  • 6 Tbsp solid vegetable shortening
  • 2 Tbsp granulated sugar
  • 2 tsp salt
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 1½ cups water
  • 3 eggs, set aside one yolk
  • 7 cups all-purpose flour Poppy seeds
Instructions
  1. Have all ingredients (except warm water) at room temperature.
  2. In a small bowl dissolve the yeast in warm water and add a pinch of sugar.
  3. Do not stir.
  4. Let stand for 10 minutes.
  5. Meanwhile, in a large mixing bowl combine shortening, sugar, salt, Buttermilk Blend, water, eggs (reserving one yolk), and 3½ cups of the flour.
  6. Stir in the activated yeast and mix well.
  7. Add enough of remaining flour to make dough soft and easy to handle (dough should pull away from sides of bowl).
  8. For kneading, turn dough out onto lightly-floured board or counter top.
  9. Knead 5 to 10 minutes, or until dough is smooth and elastic.
  10. Cover and set dough in a warm place to rise.
  11. When dough has doubled in bulk (about 1½ hours), punch down and divide into 3 parts.
  12. Divide each part into 3 additional parts, rolling each piece into a long strand.
  13. Braid into 3 loaves, pinching strands together at each end of loaf.
  14. Place each braided loaf onto cookie sheet.
  15. In small cup mix reserved egg yolk with 1 Tbsp cold water and brush over the loaves.
  16. Sprinkle with poppy seeds.
  17. Cover and set in warm place to rise until each loaf has doubled in bulk (about 1 hour).
  18. Bake in preheated 375°F oven for 40 minutes, or until golden brown.
  19. Watch bread carefully.
  20. If bread is browning too fast, loosely cover with aluminum foil.
Nutrition Information
Calories: 87 Fat: 2g Saturated fat: 0g Trans fat: 0g Carbohydrates: 15g Sugar: 1g Sodium: 105mg Fiber: 1g Protein: 2g Cholesterol: 1mg

 

Blueberry Coffee Cake

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Blueberry Coffee Cake
Serves: 12 servings
 
Ingredients
  • Cake
  • 2 cups flour
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup butter, softened
  • ¾ cup granulated sugar
  • 1 egg ½ cup water
  • 1 tsp vanilla
  • 2½ cups fresh blueberries
  • Streussel Topping
  • ¼ cup brown sugar ¼ cup granulated sugar ½ cup flour ½ tsp cinnamon ¼ cup butter, softened
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Lightly butter an 11 x 7 baking pan.
  4. In a medium bowl whisk together flour, Saco Cultured Buttermilk Blend, baking powder and salt; set aside.
  5. In a large mixing bowl beat butter and sugar until creamy.
  6. Add egg, water and vanilla; mix well.
  7. Gradually add flour mixture into the butter mixture until well mixed.
  8. Fold blueberries into the batter and pour into prepared pan.
  9. Sprinkle streusel topping over top.
  10. Bake for 55-60 minutes.
  11. Streussel Topping
  12. In a small bowl, whisk dry ingredients together and then with a fork, cut butter into the mixture until crumbly