SacoFoods

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Quick Mix Buttermilk Blueberry Cinnamon Muffins

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Quick Mix Buttermilk Blueberry Cinnamon Muffins
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • Muffins
  • 2 cups Buttermilk Quick Mix (regular or Whole Wheat)*
  • 1 egg, beaten
  • ⅓ cup granulated sugar
  • ⅔ cup milk
  • 2 Tbsp vegetable oil
  • 1 cup blueberries, fresh or frozen (thawed and drained)
  • Streusel
  • ⅓ cup brown sugar
  • 2 Tbsp granulated sugar
  • ½ tsp ground cinnamon
Instructions
  1. Muffins
  2. Preheat oven to 400°F.
  3. Grease 12 medium-size muffins cups, or line with paper liners.
  4. In large mixing bowl combine all ingredients, except blueberries, mixing only until moistened.
  5. Gently stir in blueberries.
  6. Divide ½ the batter between prepared muffin cups.
  7. Sprinkle 2 tsp. streusel onto batter in each cup.
  8. Top with remaining batter and sprinkle tops with remaining streusel.
  9. Bake 16 to 18 minutes, or until brown around the edge.
  10. *See recipes for Buttermilk Quick Mix and Buttermilk Whole Wheat Quick Mix.
  11. Streusel
  12. In small mixing bowl combine all three ingredients together and mix well.
  13. Sprinkle over muffins as directed.
Nutrition Information
Calories: 193 Fat: 7g Saturated fat: 2g Trans fat: 0g Carbohydrates: 30g Sugar: 17g Sodium: 221mg Fiber: 1g Protein: 3g Cholesterol: 17mg

 

Quick Mix Buttermilk Biscuits

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Quick Mix Buttermilk Biscuits
Cook time: 
Total time: 
Serves: 8 biscuits
 
Ingredients
  • 2½ cups Buttermilk Quick Mix*
  • ½ cup water
Instructions
  1. Preheat oven to 450°F.
  2. In large mixing bowl combine Quick Mix and ½ cup water, or as much water needed to form soft dough.
  3. Place dough on floured board and knead lightly 15 times.
  4. Pat or roll dough to ½-inch thick and cut with biscuit cutter.
  5. Place biscuits on ungreased cookie sheet.
  6. Bake 10 to 12 minutes or until golden brown.
  7. *See recipes for Buttermilk Quick Mix and Buttermilk Whole Wheat Quick Mix.
Nutrition Information
Calories: 174 Fat: 8g Saturated fat: 2g Trans fat: 1g Carbohydrates: 21g Sugar: 1g Sodium: 387mg Fiber: 1g Protein: 3g Cholesterol: 1mg

 

Quick Buttermilk Rolls

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Quick Buttermilk Rolls
Cook time: 
Total time: 
Serves: 2 dozen rolls
 
Ingredients
  • 4 cups all-purpose flour
  • 2 pkgs dry yeast
  • 3 Tbsp granulated sugar
  • 1 tsp salt
  • 5 Tbsp SACO Cultured Buttermilk Blend
  • ½ tsp baking soda
  • ½ cup solid vegetable shortening
  • 1¾ cups very warm water (120°-130°F)
Instructions
  1. In large mixing bowl combine 1½ cups flour, yeast, sugar, salt, Buttermilk Blend, baking soda and shortening.  Mix well.  Add very warm water to flour mixture.  Blend on low speed until moistened.  Beat 3 minutes on medium speed.
  2. By hand, gradually stir in enough remaining flour to make a firm dough.
  3. Knead on floured surface until smooth and elastic (about 5 minutes).
  4. Place in greased bowl, turning to grease all sides.
  5. Cover; let rise in warm place until doubled (about 20 minutes).
  6. Punch down.
  7. Divide dough into two balls.
  8. Shape each ball into 12-inch rope and cut into 12 pieces.
  9. Form pieces into balls.
  10. Place about ½ inch apart on greased cookie sheet or 15 x 10 inch pan.
  11. Cover; let rise in warm place until almost doubled (about 20 minutes).
  12. Bake in preheated 400°F oven 15 to 20 minutes, until golden brown.
  13. Remove from pan.
  14. Brush with butter, if desired.
  15. Cool on racks.
Nutrition Information
Calories: 124 Fat: 5g Saturated fat: 1g Trans fat: 1g Carbohydrates: 18g Sugar: 2g Sodium: 130mg Fiber: 1g Protein: 3g Cholesterol: 1mg

 

Quick Apple Cake

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Quick Apple Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 1½ cups all-purpose flour
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 cup granulated sugar
  • ¼ cup solid vegetable shortening
  • 1 egg
  • ¾ cup water
  • ½ cup seedless raisins
  • 1 cup apples, peeled and sliced
Instructions
  1. Preheat oven to 350°F.
  2. Grease and flour one 9-inch square baking pan.
  3. In medium mixing bowl sift together flour, SACO Cultured Buttermilk Blend, baking powder, salt and baking soda; set aside.
  4. In large mixing bowl cream together the sugar and shortening until fluffy.
  5. Add egg and beat thoroughly.
  6. Blend in water.
  7. Add the dry ingredients and mix just until smooth.
  8. Do not over beat.
  9. Fold raisins into batter.
  10. Spread batter into prepared pan.
  11. Arrange apple slices in fancy design on top of batter, pressing them slightly into batter.
  12. Sprinkle Topping over apples and bake 35 to 40 minutes, or until wooden toothpick tests done.  Best when served warm.
Nutrition Information
Calories: 153 Fat: 3g Saturated fat: 1g Trans fat: 0g Carbohydrates: 30g Sugar: 19g Sodium: 133mg Fiber: 1g Protein: 2g Cholesterol: 1mg

 

Quick & Easy Strawberry Shortcake

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Quick & Easy Strawberry Shortcake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Shortcake
  • 2 eggs
  • ½ cup evaporated milk
  • 1 tsp vanilla extract
  • 1 cup water
  • 1 cup sugar
  • 1 cup flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 2 tsp baking powder
  • ½ tsp salt
  • Garnish
  • 8 oz strawberry Cool Whip fresh strawberries
Instructions
  1. Preheat oven to 350°F.
  2. Grease a 13 x 9 inch baking dish.
  3. Cream in a large mixing bowl; eggs, evaporated milk and vanilla extract; add water.
  4. Then add sugar, flour, Saco Cultured Buttermilk Blend, baking powder and salt.
  5. Pour ingredients into prepared baking dish.
  6. Bake for 20-25 minutes.
Nutrition Information
Calories: 68 Fat: 2g Saturated fat: 1g Trans fat: 0g Carbohydrates: 12g Sugar: 8g Sodium: 84mg Fiber: 0g Protein: 1g Cholesterol: 12mg

 

Quick (One-Rise) Orange Buttermilk Sweet Rolls

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Quick (One-Rise) Orange Buttermilk Sweet Rolls
Cook time: 
Total time: 
Serves: 2.5 dozen
 
Ingredients
  • Dough
  • 2 pkgs dry yeast
  • ½ cup granulated sugar
  • ½ tsp baking soda
  • 2 tsp salt
  • 5 Tbsp SACO Cultured Buttermilk Blend
  • 5½ cups all-purpose flour
  • ½ cup butter or margarine, softened
  • 2 eggs (room temperature)
  • 1¾ cups very warm water (120-130°F)
  • Orange Filling
  • 6 Tbsp butter or margarine, softened
  • 2 Tbsp orange zest
  • ¼ cup orange juice
  • 3 cups powdered sugar
Instructions
  1. Dough
  2. In large mixing bowl combine yeast, sugar, baking soda, salt, Buttermilk Blend and 2½ cups flour. Add butter and eggs.
  3. Add warm water and beat on low speed until moistened.
  4. Beat on medium speed for 2 minutes.
  5. By hand, add enough remaining flour (3 to 4 cups), one cup at a time, to make a soft dough.
  6. Turn dough out onto lightly floured board, cover and let rest 5 minutes.
  7. Knead until smooth and elastic (5 to 8 minutes).
  8. Divide in thirds.
  9. Roll each third into 12 x 7-inch rectangles.
  10. Spread each rectangle with ⅙ of the Orange Filling.
  11. Roll up, starting with wide side.
  12. Pinch long edge of dough into roll to seal well.
  13. Stretch rolls to make even.
  14. Cut each roll into 10 slices.
  15. Place slightly apart in 3 greased 8 or 9-inch round cake pans (10 rolls per pan).
  16. Cover and let rise until doubled (about 1 hour).
  17. Bake in preheated 375°F oven for 20 to 25 minutes.
  18. While warm, frost each pan with remaining filling.
  19. Orange Filling
  20. In large mixing bowl combine all ingredients.
  21. Beat until smooth and creamy.
  22. Divide into 6 equal parts.
Nutrition Information
Calories: 201 Fat: 6g Saturated fat: 4g Trans fat: 0g Carbohydrates: 34g Sugar: 16g Sodium: 224mg Fiber: 1g Protein: 3g Cholesterol: 27mg

 

Quiche Lorraine

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Quiche Lorraine
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1 pastry for 9-inch pie shell
  • ½ lb bacon
  • ½ onion, sliced thin
  • 4 eggs
  • 7 Tbsp SACO Cultured Buttermilk Blend
  • 1¾ cups milk
  • 1 tsp salt pinch white pepper pinch cayenne
  • ½ lb Swiss cheese, grated
  • 2 oz Gruyere cheese*, grated
Instructions
  1. Preheat oven to 400°F.
  2. Line one 9 or 9½-inch pie plate with pastry.
  3. Flute edges for a standing rim.
  4. Chill while preparing filling.
  5. Cook bacon until crisp.
  6. Drain on paper towel and crumble into small pieces.
  7. In large mixing bowl combine eggs,
  8. Buttermilk Blend, milk, salt, pepper and cayenne and beat thoroughly with rotary beater until foamy. Arrange crumbled bacon and onion in pastry-lined pie plate.
  9. Add Swiss and Gruyere cheese to form next layer.
  10. Pour egg/buttermilk mixture over cheese.
  11. Bake 35 to 40 minutes, or until a knife comes out clean from the center of the mixture.
  12. Remove from oven and allow to cool 10 minutes before serving.
  13. *If Gruyere is unavailable, substitute with sharp aged Swiss cheese.
Nutrition Information
Calories: 446 Fat: 31g Saturated fat: 14g Trans fat: 0g Carbohydrates: 22g Sugar: 6g Sodium: 797mg Fiber: 0g Protein: 19g Cholesterol: 61mg

 

Pumpkin Streusel Muffins

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Pumpkin Streusel Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • Muffins
  • 1¾ cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup sugar
  • 1 Tbsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ tsp nutmeg
  • 1 egg
  • ½ cup water
  • ⅓ cup vegetable oil
  • 1 cup canned pumpkin
  • 8 oz cream cheese, cut into
  • 12 even cubes
  • Streussel
  • ¼ cup brown sugar
  • ¼ cup pecans, chopped
  • 1 tsp cinnamon
  • 1 Tbsp butter
Instructions
  1. Muffins
  2. Preheat oven to 400°F.
  3. In a large mixing bowl combine the first seven ingredients.
  4. In a separate bowl beat the eggs; add water, oil and pumpkin.
  5. Stir into dry ingredients until moistened.
  6. Fill 12 greased muffin cups ⅔ full; place a square of cream cheese in the center of each cup.
  7. Top with remaining batter.
  8. Sprinkle with streusel.
  9. Bake for 18 to 22 minutes or until done.
  10. Streussel
  11. In a small bowl combine brown sugar, pecans and cinnamon in a small bowl.
  12. Cut in butter until crumbly.
  13. Sprinkle over batter.
Nutrition Information
Calories: 283 Fat: 15g Saturated fat: 5g Trans fat: 0g Carbohydrates: 33g Sugar: 16g Sodium: 396mg Fiber: 2g Protein: 5g Cholesterol: 39g

 

Pumpkin Spice Biscuits

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Pumpkin Spice Biscuits
Cook time: 
Total time: 
Serves: 12 biscuits
 
Ingredients
  • 2 cups all-purpose flour
  • 1 Tbsp corn starch
  • 3 Tbsp sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ tsp pumpkin pie spice
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 5 Tbsp cold butter
  • ¾ cup cold water
  • ½ cup canned pumpkin
Instructions
  1. Whisk together all dry ingredients.
  2. Cut in butter with pastry blender or fingertips.
  3. Combine water and pumpkin and add to dry ingredients.
  4. Stir until just moistened.
  5. Turn out onto a floured board.
  6. Knead about 4 times and then pat dough down to a ½ inch thickness.
  7. Cut with a biscuit cutter.
  8. Place on a lightly greased cookie sheet.
  9. Bakes at 450°F for 8-10 minutes.

 

Pumpkin Praline Muffins

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Pumpkin Praline Muffins
Cook time: 
Total time: 
Serves: 6 jumbo muffins
 
Ingredients
  • Muffins
  • 2 cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp nutmeg
  • ⅛ tsp cloves
  • 1 egg, beaten
  • 1 cup water
  • ¾ cup canned pumpkin
  • ⅔ cup brown sugar
  • ⅓ cup butter, melted
  • Topping
  • 3 Tbsp brown sugar
  • 1 Tbsp sour cream
  • ⅓ cup pecans, chopped
Instructions
  1. Muffins
  2. Preheat oven to 400°F.
  3. In a medium bowl stir together flour, Saco Cultured Buttermilk Blend baking powder, cinnamon, baking soda, nutmeg and cloves.
  4. In another bowl stir egg, water, pumpkin, brown sugar and melted butter.
  5. Add all at once to dry mixture and mix until moistened.
  6. Spoon batter into 6 jumbo muffin tins.
  7. Top with pecan topping mixture.
  8. Bake 20 minutes.
  9. Topping
  10. In a small bowl, sift together brown sugar, sour cream and pecans together.
  11. Set aside.
Nutrition Information
Calories: 466 Fat: 16g Saturated fat: 8g Trans fat: 0g Carbohydrates: 74g Sugar: 39g Sodium: 453mg Fiber: 3g Protein: 8g Cholesterol: 62mg