SacoFoods

Buttermilk

Lightened Butter

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Lightened Butter
Serves: 64 servings
 
Ingredients
  • 3 cups water
  • 3 envelopes gelatin
  • ¼ tsp salt
  • 6 sticks unsalted butter
  • 1 cup SACO Cultured Buttermilk Blend
  • 2 cups sunflower or corn oil
  • 3 capsules lecithin*
Instructions
  1. Pour water into a shallow pan.
  2. Sprinkle gelatin over it’s surface; add the salt.
  3. Heat on medium-low heat, whisking well until the gelatin has completely melted.
  4. Cool until the gelatin feels and looks like raw egg whites.
  5. In large mixing bowl cream the butter until white and fluffy.
  6. Gradually add the Buttermilk Blend, then the oil.
  7. Blend in very gradually the 3 cups of heavy gelatin water and the lecithin, obtained by cutting open the capsules and squeezing them into the mixture.
  8. Store the mixture in one-cup, resealable containers and refrigerate or freeze (because it has no preservatives, this butter should be frozen until used.
  9. Allow to soften for spreading, then keep refrigerated between usage.
  10. *Lecithin is available at most natural food stores, and comes in capsule form.
Nutrition Information
Calories: 147 Fat: 16g Saturated fat: 4g Trans fat: 0g Carbohydrates: 1g Sugar: 1g Sodium: 22mg Fiber: 0g Protein: 1g Cholesterol: 11mg

 

Light Rye Bread

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Light Rye Bread
Cook time: 
Total time: 
Serves: 2 loaves
 
Ingredients
  • 2 pkgs active dry yeast
  • 1 cup rye flour
  • 5 cups all-purpose flour
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 1 Tbsp salt
  • ¼ cup brown sugar
  • ¼ cup solid vegetable shortening
  • 2 cups very warm water (120°-130°F)
Instructions
  1. In large mixing bowl combine yeast, rye flour, 1 cup all-purpose flour, Buttermilk Blend, salt, sugar and shortening.
  2. Add warm water to flour mixture.
  3. Blend at low speed until moistened; beat 3 minutes at medium speed.
  4. By hand, gradually stir in enough of remaining all-purpose flour to make a soft dough.
  5. Turn out on lightly-floured board and knead until smooth and elastic (8 to 10 minutes).
  6. Place in greased bowl, turning to grease all sides.
  7. Cover; let rise in warm place, free from drafts, until double in bulk (about 1 hour).
  8. Punch down.
  9. Divide dough into two parts; mold into balls.
  10. Allow to rest, covered with inverted bowl 10 minutes.
  11. Shape into loaves.
  12. Place in two greased 8-inch pans or two 9-inch pans.
  13. Let rise until doubled (about 1 hour).
  14. Bake in preheated 400°F oven for 25 to 30 minutes, or until brown and loaves sound hollow when tapped.
  15. Remove from pans and cool on racks.
Nutrition Information
Calories: 113 Fat: 2g Saturated fat: 1g Trans fat: 0g Carbohydrates: 20g Sugar: 2g Sodium: 10mg Fiber: 1g Protein: 3g Cholesterol: 2mg

 

Lemon Marble Pound Cake with Brandied Glaze

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Lemon Marble Pound Cake with Brandied Glaze
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Pound Cake
  • 4 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ cup SACO Cultured Buttermilk Blend
  • 1 cup unsalted butter, softened
  • 4 eggs
  • 2 cups water
  • 1 Tbsp lemon extract
  • 1 cup SACO Premium Cocoa, sifted
  • 1 cup SACO Chocolate CHUNKS, chopped
  • Glaze
  • 1 cup SACO Chocolate CHUNKS
  • ½ cup unsalted butter
  • ⅓ cup light corn syrup
  • ⅓ cup brandy
Instructions
  1. Pound Cake
  2. Preheat oven to 350°F.
  3. Grease and flour bundt pan.
  4. Sift together flour, baking soda, baking powder, salt and Saco Cultured Buttermilk Blend.
  5. Set aside.
  6. With electric mixer and medium speed, beat the butter, gradually pour in the sugar, and beat until fluffy.
  7. Add the eggs one at a time, beating just to combine.
  8. With mixer at low speed, add the flour mixture alternately with the water and lemon extract.
  9. Starting and ending with the flour.
  10. Scrape two-thirds of the batter into the prepared pan.
  11. Add the sifted Saco Premium Baking Cocoa to the remaining batter in the bowl, and beat until well blended.
  12. Fold in the chopped Saco Chocolate Chunks.
  13. Drop large spoonfuls of the chocolate mixture over the batter in the bundt pan and swirl through the batter with a small spatula to make a marbled effect.
  14. Bake until a cake tester inserted into the center of the cake comes out clean, about 70 minutes.
  15. Set on rack to cool for 20 minutes, remove from pan and cool completely.
  16. Glaze
  17. Melt the chocolate and butter in microwave set at half power for two minutes; stir.
  18. Add more time if necessary.
  19. Whisk in the corn syrup and the brandy stirring until smooth.
  20. While glaze is still warm, spoon over cake.
Nutrition Information
Calories: 442 Fat: 26g Saturated fat: 10g Trans fat: 0g Carbohydrates: 48g Sugar: 16g Sodium: 408mg Fiber: 4g Protein: 8g Cholesterol: 68mg

 

Lemon Buttermilk Pound Cake

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Lemon Buttermilk Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Pound Cake
  • 3 cups all-purpose flour
  • ¼ tsp baking soda
  • ½ tsp salt
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup butter
  • 3 cups sugar
  • 6 eggs
  • 2 tsp lemon extract
  • 2 tsp vanilla extract
  • 1 cup water
  • Glaze
  • 1 tsp lemon juice
  • 2 tsp water
  • ½ cup powdered sugar
Instructions
  1. Pound Cake
  2. Preheat oven to 325°F.
  3. Grease and flour bundt pan.
  4. Mix together the flour, baking soda, salt and Saco Cultured Buttermilk Blend.
  5. Set aside.
  6. In a large bowl, beat butter and sugar.
  7. Mix in eggs, one at a time, beating well after each addition.
  8. Stir in lemon and vanilla extracts.
  9. Gently mix in flour mixture alternately with the water.
  10. Pour batter into the prepared pan.
  11. Bake for 70 minutes.
  12. When cake begins to pull away from the side of the pan it is done.
  13. Let cool in pan for 10 minutes, then turn out onto a wire cooling rack; cool completely.
  14. Glaze
  15. mix all ingredients together and brush over cake
Nutrition Information
Calories: 118 Fat: 13g Saturated fat: 8g Trans fat: 0g Carbohydrates: 59g Sugar: 41g Sodium: 197mg Fiber: 1g Protein: 5g Cholesterol: 100mg

 

Lazy Daisy Cake

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Lazy Daisy Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 1½ cups Buttermilk Quick Mix* (regular)
  • ½ cup granulated sugar
  • 1 egg
  • ½ cup milk or cold water
  • 2 Tbsp solid vegetable shortening
  • 1 tsp vanilla extract
  • Broiled Topping
  • ½ cup flaked coconut
  • ⅓ cup packed brown sugar
  • ¼ cup nuts, chopped
  • 3 Tbsp butter or margarine, softened
  • 2 Tbsp milk
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour one 8-inch square baking pan, or one 9-inch round pan.
  4. In large mixing bowl place all ingredients.
  5. Beat on low speed 30 seconds, scraping bowl constantly.
  6. Beat on medium speed 3 minutes, scraping bowl occasionally.
  7. Pour into prepared pan.
  8. Bake 30 to 35 minutes, or until wooden pick tests done.
  9. Cool slightly.
  10. Spread Topping over cake.
  11. Set oven control to broil or 550°F.
  12. Broil cake with top about 3 inches from heat until topping is golden brown (about 3 minutes).
  13. *See recipe for Buttermilk Quick Mix.
  14. Broiled Topping
  15. In medium mixing bowl combine all ingredients and mix well.
  16. Spread over cake as directed.
Nutrition Information
Calories: 163 Fat: 9g Saturated fat: 4g Trans fat: 0g Carbohydrates: 19g Sugar: 12g Sodium: 150mg Fiber: 0g Protein: 2g Cholesterol: 18mg

 

Key Lime Pound Cake

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Key Lime Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Pound Cake
  • 3 cups cake flour
  • 2 cups sugar
  • ½ tsp salt
  • 1 tsp baking powder
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup water
  • 3 sticks butter
  • 5 eggs
  • 2 tsp lemon extract
  • 1 Tbsp grated lime peel
  • Glaze
  • ¼ cup key lime juice
  • ¼ cup sugar powdered sugar
Instructions
  1. Pound Cake
  2. Preheat oven to 350°F.
  3. Grease and flour a 3 quart tube or bundt pan.
  4. Combine flour, sugar, salt, baking powder, and Saco Cultured Buttermilk Blend.
  5. Add water, butter and three eggs.
  6. Beat for two minutes.
  7. Add lemon extract, lime peel and blend well.
  8. Add the remaining two eggs, beating well after each addition.
  9. Pour into prepared pan and bake 50-60 minutes.
  10. Glaze
  11. Mix lime juice and sugar together.
  12. When cake is done, poke several holes in it and pour in one half of the glaze mix.
  13. Cool in the pan for 15 minutes, then invert on a cooling rack.
  14. Brush the top of the cake with the remaining glaze.
  15. Dust with powdered sugar when completely cooled.
Nutrition Information
Calories: 385 Fat: 19g Saturated fat: 11g Trans fat: 0g Carbohydrates: 51g Sugar: 30g Sodium: 249mg Fiber: 0g Protein: 4g Cholesterol: 104mg

 

Jumbo Applesauce Muffins

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Jumbo Applesauce Muffins
Cook time: 
Total time: 
Serves: 6 jumbo muffins
 
Ingredients
  • Muffins
  • 2 eggs
  • 1 cup applesauce
  • ¼ cup butter, melted
  • 1 cup sugar
  • 1 tsp vanilla
  • ⅔ cup water
  • 2½ cups flour
  • 1 tsp salt
  • 1 tsp soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp cloves
  • ½ tsp apple pie spice
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • ½ cup walnuts, chopped (optional)
  • Topping
  • ¼ cup brown sugar, packed
  • ¼ cup walnuts
  • 1 tsp cinnamon
Instructions
  1. Muffins
  2. Preheat oven to 375°F.
  3. Grease bottoms only of jumbo muffin tin or use paper baking cups.
  4. Beat eggs lightly, add applesauce, butter, sugar, vanilla and water.
  5. In a large mixing bowl blend flour, salt, soda, spices and Saco Cultured Buttermilk Blend.
  6. Stir in applesauce mixture just until blended.
  7. Batter will be lumpy.
  8. Stir in nuts, if desired.
  9. Spoon batter into muffin tins.
  10. Sprinkle with topping.
  11. Bake for 18-20 minutes.
  12. Cool 10 minutes before removing from pan.
  13. Topping
  14. Combine all ingredients in a small mixing bowl
Nutrition Information
Calories: 573 Fat: 20g Saturated fat: 7g Trans fat: 0g Carbohydrates: 91g Sugar: 48g Sodium: 687mg Fiber: 3g Protein: 11g Cholesterol: 84mg

 

Jennett’s Very Berry Muffins

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Jennett’s Very Berry Muffins
Cook time: 
Total time: 
Serves: 6 jumbo muffins
 
Ingredients
  • Muffins
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • ½ cup sugar
  • ½ cup quick oats
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 cup water
  • 1 egg
  • ⅓ cup oil
  • 1 tsp almond extract
  • 1 cup dried berry mix
  • ⅔ cup large blackberries, frozen
  • Topping
  • 3 Tbsp butter, melted
  • ¼ cup brown sugar
  • ¼ cup quick oats
  • ¼ cup walnuts, chopped
Instructions
  1. Muffins
  2. Preheat oven to 350°F.
  3. Spray 6 extra large muffin tins with nonstick cooking spray.
  4. In a large bowl combine flours, sugar, oats, baking powder, salt and Saco Cultured Buttermilk Blend.
  5. In a medium bowl combine water, egg, oil and almond extract.
  6. Add to dry ingredients and stir just until moistened.
  7. Add dried berries and stir.
  8. Fill six muffin cups ½ full.
  9. Put three frozen blackberries in the center of each muffin.
  10. Add the rest of the batter to the muffin pans.
  11. Sprinkle muffins with topping.
  12. Bake for 23-25 minutes or until a toothpick comes out clean.
  13. Topping
  14. mix all ingredients together
Nutrition Information
Calories: 523 Fat: 23g Saturated fat: 6g Trans fat: 0g Carbohydrates: 72g Sugar: 31g Sodium: 434mg Fiber: 6g Protein: 10g Cholesterol: 50mg

 

Italian Sausage Vegetable Crepe

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Italian Sausage Vegetable Crepe
Serves: 12 crepes
 
Ingredients
  • Filling
  • 1 cup Ricotta cheese
  • 1 cup frozen chopped spinach
  • 2 cups mushroom spaghetti sauce, divided
  • 1 lb Italian sausage, crumbled
  • 1 cup mixed vegetables
  • 2 cups Mozarella cheese
  • Crepe Batter
  • ¾ cup flour pinch salt
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • 3 eggs
  • 1 egg yolk
  • 3 Tbsp butter, melted
Instructions
  1. Filling
  2. Mix Ricotta cheese and spinach together.
  3. Cook sausage; drain grease.
  4. Add 1 cup spaghetti sauce.
  5. Mix vegetables with the rest of spaghetti sauce.
  6. Filling and sprinkle with Mozzarella cheese, then fold together.
  7. Crepe Batter
  8. Mix all batter ingredients (except cheese) together, oil pan and cook crepes.
  9. Set aside until ready to fill.
Nutrition Information
Calories: 325 Fat: 20g Saturated fat: 10g Trans fat: 0g Carbohydrates: 17g Sugar: 6g Sodium: 461mg Fiber: 3g Protein: 19g Cholesterol: 122mg

 

Italian Cheese Pie

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Italian Cheese Pie
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • Pie Filling
  • 4 oz Pancetta (Italian bacon)
  • ½ cup onion, chopped
  • 1¼ cup Asiago pepper cheese, grated
  • ¼ cup Provolone cheese, grated
  • ¼ cup parmesan cheese, grated
  • 3 Tbsp SACO Cultured Buttermilk Blend (mixed with ¾C. light cream)
  • 1½ cups light cream
  • 3 eggs, beaten
  • ¼ tsp fresh ground pepper Fresh tomato, green pepper, and basil for garnish
  • Pie Crust
  • 1 cup sifted flour
  • ½ tsp salt
  • 1 Tbsp SACO Cultured Buttermilk Blend (1 Tbsp Buttermilk to 3 Tbsp water)
  • ⅓ cup lard
  • 3 Tbsp cold water
Instructions
  1. Pie Filling
  2. Dice Pancetta and fry until crisp.
  3. Add onion and cook until tender, drain.
  4. Place Pancetta, onion, and cheeses in pie shell.
  5. Mix Buttermilk powder and light cream, add to beaten eggs and black pepper.
  6. Pour over mixture in pie shell.
  7. Pie Crust
  8. Preheat oven to 375°F.
  9. Combine flour, salt, and Buttermilk Blend.
  10. Cut in lard.
  11. Add water 1Tbsp at a time, tossing mixture lightly.
  12. Add water each time to driest part of the mixture.
  13. Dough should be moist enough to hold together when pressed gently.
  14. It should not be sticky.
  15. Shape into ball, wrap in wax paper and refrigerate for 30 minutes.
  16. Bake until mixture is firm and lightly browned, about 45 minutes.
  17. When cool, garnish with tomato, green pepper and basil.
Nutrition Information
Calories: 691 Fat: 55g Saturated fat: 22g Trans fat: 0g Carbohydrates: 25g Sugar: 8g Sodium: 861mg Fiber: 1g Protein: 22g Cholesterol: 178mg