SacoFoods

Buttermilk

Mini Meatball with Roasted Corn & Pepper Soup with Buttermilk Crisps

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Mini Meatball with Roasted Corn & Pepper Soup with Buttermilk Crisps
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • Soup
  • ½ lb veal, ground
  • 1 egg yolk
  • 2 tsp SACO Cultured Buttermilk Blend
  • ¼ cup seasoned bread crumbs
  • 1¼ cup onion chopped, divided
  • 3 colored bell peppers, cut up
  • 1 tomato, chopped
  • ¾ cup fresh corn kernels
  • 2 tsp canola oil
  • 2 garlic cloves, minced
  • 3½ cups chicken stock
  • ¼ tsp ground pepper
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 small sweet pepper, thinly sliced
  • ½ cup snipped basil .
  • Buttermilk Crisps
  • 1 tsp canola oil
  • 1 tsp SACO Cultured Buttermilk Blend
  • ½ tsp salt
  • 6 inch flour tortilla
Instructions
  1. Soup
  2. In a small bowl, mix together veal, egg yolk, 2 tsp Saco Cultured Buttermilk Blend, bread crumbs and ¼ cup onion.
  3. Shape into ½ inch meatballs.
  4. Bake 10 minutes at 400 degrees F.
  5. Place peppers, tomato, corn and 1 cup onion on a foil lined baking sheet.
  6. Roast 10 minutes.
  7. Heat oil in a 3 quart saucepan over medium heat.
  8. Add roasted vegetables and garlic; saute 2 minutes.
  9. Add chicken stock, pepper and 2½ Tbsp.
  10. Saco Cultured Buttermilk Blend, simmer 10 minutes.
  11. Add meatballs, sliced peppers and basil.
  12. Cook 2 minutes.
  13. Garnish with Buttermilk Crisps.
  14. Buttermilk Crisps
  15. Preheat oven 400°F.
  16. Mix first three ingredients; brush on tortilla.
  17. Cut into small strips or squares.
  18. Bake 5 minutes.
Nutrition Information
Calories: 194 Fat: 7g Saturated fat: 2g Trans fat: 0g Carbohydrates: 23g Sugar: 8g Sodium: 778mg Fiber: 4g Protein: 11g Cholesterol: 56mg

 

Mexican Cornmeal Crepes

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Mexican Cornmeal Crepes
Cook time: 
Total time: 
Serves: 10 servings
 
Ingredients
  • Cornmeal Crepe
  • ½ cup all-purpose flour
  • ½ cup cornmeal
  • ⅛ tsp salt
  • 5 Tbsp SACO Cultured Buttermilk Blend
  • 1¼ cups water
  • 2 eggs
  • 1 Tbsp butter or margarine, melted
  • Mexican Crepe Filling
  • 2 Tbsp solid vegetable shortening
  • ½ lb ground beef
  • ¼ cup onion, finely chopped
  • ¼ cup green pepper, finely chopped
  • ¼ cup celery, finely chopped
  • ¼ cup mushrooms, chopped
  • 1 clove garlic, chopped fine
  • ¼ cup stuffed green olives, sliced
  • 1 tsp chili powder, or to taste
  • ½ tsp salt
  • ⅛ tsp pepper
  • 1 small can tomato paste
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • ¾ cup water Parmesan Cheese
Instructions
  1. Cornmeal Crepes
  2. In large mixing bowl combine flour, cornmeal, salt and Buttermilk Blend.
  3. Add water, eggs and melted butter.
  4. Mix until smooth.
  5. Heat one 6 or 8-inch fry pan or crepe pan.
  6. Add enough butter to coat pan lightly and evenly.
  7. Butter should not run when pan is tilted.
  8. Add 2 to 3 Tbsp of batter.
  9. Tip pan back and forth so that batter covers bottom.
  10. Cook until top of batter loses its shine and bubbles can be seen forming underneath.
  11. With tip of knife, loosen edges around crepe.
  12. Underside of crepe should be lightly browned.
  13. Invert crepe, browned side up, on paper toweling.
  14. Repeat process for each crepe, adding butter to pan as needed to prevent sticking.
  15. Fill with Mexican Crepe Filling
  16. Mexican Crepe Filling
  17. In large frying pan melt shortening.
  18. Add and sauté together ground beef, onion, green pepper, celery, mushrooms, garlic and olives. Add chili powder, salt, pepper, tomato paste, Buttermilk Blend and water.
  19. Simmer 15 minutes.
  20. Divide evenly among 10 Cornmeal Crepes and roll each.
  21. Arrange filled crepes close together in greased baking dish.
  22. Sprinkle with Parmesan Cheese.
  23. Bake in preheated 400°F oven 30 to 40 minutes, or until lightly browned.
  24. Slide under broiler for browning, if necessary, before removing from oven.
Nutrition Information
Calories: 192 Fat: 9g Saturated fat: 3g Trans fat: 1g Carbohydrates: 16g Sugar: 5g Sodium: 427mg Fiber: 2g Protein: 11g Cholesterol: 65mg

 

Mediterranean Apricot & Pistachio Pound Cake

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Mediterranean Apricot & Pistachio Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 7 oz dried apricots, snipped with scissors
  • 1 cup pistachio nuts, chopped
  • 3 cups flour, divided
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp ginger
  • ¼ tsp baking soda
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup butter, softened
  • 2 cups sugar
  • 6 eggs
  • 1 cup water
  • ¼ cup apricot nectar
  • 2 tsp vanilla extract
  • ¼ cup apricot jam
Instructions
  1. Preheat oven to 350°F.
  2. Grease and lightly flour a 10 inch Bundt pan or any tube pan.
  3. In a medium bowl, toss apricots and pistachios with ¼ cup of the flour.
  4. Set aside.
  5. In a separate bowl combine remaining dry ingredients.
  6. In a large bowl, beat butter, for 30 seconds; gradually add sugar and beat until light and fluffy.
  7. Beat in eggs, one at a time, beating about 1 minute after each addition.
  8. Mix in water, apricot nectar and vanilla.
  9. Add flour mixture, beating until blended.
  10. Stir in nut mixture by hand.
  11. Pour batter in tube or Bundt pan, smoothing the top.
  12. Bake 50-55 minutes or until an inserted toothpick comes out clean.
  13. Let cool in pan 10 minutes.
  14. Loosen from pan and invert onto a plate.
  15. In microwave safe bowl, melt apricot jam until smooth, 20-40 seconds.
  16. Brush warm glaze over cake.
  17. Decorate or garnish as desire.

 

Marylou’s Coffee Cake

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Marylou’s Coffee Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 2½ cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ¾ cup sugar
  • 1 cup brown sugar
  • 1 Tbsp nutmeg
  • 1 tsp salt
  • ¾ cup olive oil
  • 1 cup walnuts, chopped
  • 2 eggs
  • 1 cup water
  • 1 tsp baking soda
  • 1 tsp baking powder Cinnamon for topping
  • Fruit Mixture
  • ¼ cup water
  • 1½ cups apples, peeled and chopped
  • ¼ cup sugar
  • 2 Tbsp corn starch
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. In a mixing bowl combine the flour, Saco Cultured Buttermilk Blend, sugar, brown sugar, nutmeg, salt and olive oil.
  4. Beat until smooth; Take out one cup of mixture and reserve for topping.
  5. Add walnuts.
  6. In a separate bowl mix the eggs, water, baking soda and baking powder.
  7. Combine with the flour mixture and mix well.
  8. Spread half of the cake batter into a 13 x 9 pan.
  9. Spread fruit mixture over batter.
  10. Top with remaining cake batter.
  11. Take the cup of reserved ingredients; crumble and spread over cake.
  12. Sprinkle with cinnamon.
  13. Bake 40-45 minutes or until cake tests done.
  14. Fruit Mixture (In a small saucepan combine water and apples.
  15. Cover and simmer for about 5 minutes.
  16. Combine sugar and corn starch.
  17. Add to apples and cook until thick.
Nutrition Information
Calories: 117 Fat: 2g Saturated fat: 0g Trans fat: 0g Carbohydrates: 23g Sugar: 14g Sodium: 136mg Fiber: 1f Protein: 2g Cholesterol: 12mg

 

Maple Pecan Biscuits

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Maple Pecan Biscuits
Cook time: 
Total time: 
Serves: 12 biscuits
 
Ingredients
  • ¼ cup pecans
  • 3 Tbsp real maple syrup
  • 2 cups flour
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • 4 tsp baking powder
  • ½ tsp cream of tartar
  • ½ tsp salt
  • 10 Tbsp cold butter
  • ⅔ cup ice water
  • 2 Tbsp butter, melted
Instructions
  1. Preheat oven to 350°F.
  2. Lay pecans in one layer on cookie sheet and roast pecans in oven for 5 minutes.
  3. Remove from oven and cool completely.
  4. When cool combine with real maple syrup and grind in a food processor.
  5. Increase oven temperature to 415°F.
  6. In a large bowl, combine flour, Saco Cultured Buttermilk Blend, baking powder, cream of tartar and salt.
  7. Cut in cold butter.
  8. Add ice water.
  9. Stir with fork until well mixed.
  10. Stir in pecans until evenly distributed.
  11. Turn out onto well-floured surface.
  12. Knead for 1-2 minutes until dough is no longer sticky.
  13. Roll or pat out to ½ inch thickness.
  14. Cut with floured 2 inch cutter.
  15. Place on prepared cookie sheet.
  16. Bake for 13-18 minutes or until golden brown.
  17. Brush tops with melted butter.
  18. Serve warm.

 

Mandarin Orange Shortcake

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Mandarin Orange Shortcake
Cook time: 
Total time: 
 
Ingredients
  • Shortcake
  • 2 cups flour
  • ¼ cup sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • 1¼ cups sour cream
  • 3 Tbsp milk
  • ¼ cup butter
  • ⅔ cup water
  • Topping
  • 8oz Cool Whip ; Mandarin oranges
Instructions
  1. Preheat oven to 350°F.
  2. Grease two 9 inch round cake pans.
  3. Combine flour, sugar, baking powder, salt, baking soda and Saco Cultured Buttermilk Blend in a large mixing bowl.
  4. Add sour cream, milk and water all at the same time, mixing all ingredients together.
  5. Pour into prepared pans.
  6. Bake for 30-35 minutes.
  7. Let cool.
  8. Top with Cool Whip and mandarin oranges.
Nutrition Information
Calories: 159 Fat: 8g Saturated fat: 5g Trans fat: 0g Carbohydrates: 19g Sugar: 6g Sodium: 223mg Fiber: 1g Protein: 3g Cholesterol: 24mg

 

Malted Milk Ball Bars

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Malted Milk Ball Bars
Cook time: 
Total time: 
Serves: 32 bars
 
Ingredients
  • ⅔ cup solid shortening
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • ⅔ cup water
  • 1 tsp baking soda
  • 1 egg
  • 2½ cups all-purpose flour
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • ½ cup malted milk powder
  • ½ tsp salt
  • 1½ cups malted milk balls, crushed
  • ¾ cup SACO Chocolate CHUNKS, divided
  • ¼ cup vanilla chips
Instructions
  1. Preheat oven to 350°F.
  2. Grease one 13 x 9 cake pan.
  3. In large mixing bowl blend together shortening, sugars and vanilla.
  4. Add water, baking soda and egg.
  5. Beat until smooth.
  6. Add flour, Buttermilk Blend, malted milk powder and salt.
  7. Mix well.
  8. Fold in crushed malted milk balls and ½ cup of the CHUNKS.
  9. Pour into prepared pan.
  10. Sprinkle remaining CHUNKS and the vanilla chips onto batter.
  11. Bake 25 to 30 minutes.
  12. Enjoy!

 

Maca Ginger Napple Scones

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Maca Ginger Napple Scones
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Scones
  • 2 cups flour
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • ¼ cup sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup butter, softened
  • ⅔ cup water
  • ¾ cup dried pineapple bits
  • ½ cup roasted macadamia halves, divided
  • ¾ cup crystallized ginger, divided
  • Glaze
  • 2 Tbsp pineapple juice
  • ¾ cup powdered sugar
Instructions
  1. Cake
  2. together flour, Saco Cultured Buttermilk Blend, sugar, baking powder, baking soda and salt.
  3. Add butter and stir until you have ¼ inch or smaller crumbs.
  4. Add water, pineapple, macadamia halves and ginger, reserving 1 Tbsp each of the nuts and ginger. Stir just until flour is all incorporated.
  5. Drop dough onto baking sheet to form 8 mounds.
  6. Bake for 15-20 minutes or until browned.
  7. Cool a few minutes, then dip tops in glaze; sprinkle with reserved nuts and ginger.
  8. Glaze
  9. combine ingredients in a small mixing bowl
Nutrition Information
Calories: 421 Fat: 18g Saturated fat: 8g Trans fat: 0g Carbohydrates: 61g Sugar: 34g Sodium: 428mg Fiber: 2g Protein: 5g Cholesterol: 32mg

 

Low Fat Banana Bread

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Low Fat Banana Bread
Cook time: 
Total time: 
Serves: 2 loaves
 
Ingredients
  • 1¼ cups sugar
  • ½ cup butter or margarine, softened
  • 2 large eggs
  • 1½ cups bananas, very ripe and mashed
  • ½ cup water
  • 1 tsp vanilla
  • 2½ cups all-purpose flour
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup nuts
Instructions
  1. Move oven rack to low position so that tops of pans will be in center of oven.
  2. Preheat oven to 350°F.
  3. Grease bottoms only of 2, 8-inch loaf pans or 1, 9-inch loaf pan with shortening.
  4. Mix sugar and butter in a large bowl.
  5. Stir in eggs until well blended.
  6. Stir bananas, water and vanilla; beat until smooth.
  7. Stir in flour, Saco Cultured Buttermilk Blend, baking soda and salt just until moistened.
  8. Stir in nuts.
  9. Divide batter evenly between pans.
  10. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 hour 15 minutes, or until toothpick inserted in center comes out clean.
  11. Cool 10 minutes in pans on wire rack.
  12. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.
  13. Cool completely, about 2 hours before slicing.
  14. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.

 

Loaded Baked Potato Soup

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Loaded Baked Potato Soup
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Soup
  • 2 Tbsp butter
  • 1 Tbsp vegetable oil
  • 1 cup yellow onion, diced
  • 2 garlic cloves, minced
  • 1½ celery stalks
  • 2 cups chicken bouillon, divided
  • ½ cup all-purpose flour
  • 2 10 oz cans chicken broth
  • 2 10 oz water
  • 1 tsp basil
  • 1 tsp oregano
  • ¼ tsp sugar
  • 1 tsp salt
  • ⅛ tsp pepper
  • 5 red skin potatoes, peeled and diced
  • 5 Yukon Gold potatoes, peeled, microwaved and mashed
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 1½ cups water
  • ½ cup sour cream
  • Garnishes
  • chopped chives shredded cheddar cheese bacon bits
Instructions
  1. In a soup pot over medium heat, melt butter with oil.
  2. Add onion, garlic and celery and saute until tender, 6-7 minutes.
  3. In a bowl, blend 1 cup bouillon with flour and whisk into vegetables.
  4. Add remaining cup of bouillon, chicken broth and water.
  5. Add basil, oregano, sugar, salt, pepper and red skin potatoes.
  6. Mix well.
  7. Reduce heat to medium-low and simmer, covered until flavors are blended, about 20 minutes.
  8. Add the prepared Yukon Gold potatoes and mix well.
  9. Simmer for 45 minutes.
  10. Combine the Saco Cultured Buttermilk Blend, water and sour cream.
  11. Add to soup mixture. Heat, but do not boil.
  12. Ladle into bowls and garnish with chives, cheese and bacon.
Nutrition Information
Calories: 359 Fat: 9g Saturated fat: 4g Trans fat: 0g Carbohydrates: 62g Sugar: 6g Sodium: 1050mg Fiber: 7g Protein: 12g Cholesterol: 19mg