SacoFoods

Buttermilk

Irish Soda Bread

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Irish Soda Bread
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • 4½ cups all-purpose flour
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 3 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • ¾ cup butter or margarine
  • 2 eggs, beaten
  • 1½ cups water
Instructions
  1. Preheat oven to 350°F.
  2. Grease one 1½-quart round casserole dish.
  3. In large mixing bowl sift together flour, Buttermilk Blend, sugar, baking powder, salt and baking soda.
  4. Cut in butter until mixture resembles cornmeal.
  5. In cup beat eggs.
  6. Remove 1 Tbsp and reserve.
  7. Stir remaining beaten eggs and water into flour mixture, just until flour is moistened.
  8. Do not overbeat.  (Dough should be sticky.)
  9. Turn dough out onto well-floured surface and knead lightly 15 seconds (about 10 times).
  10. Shape dough into ball and place in prepared casserole dish.
  11. In the center of the ball, cut a 4-inch cross about ¼ inch deep with a sharp knife.
  12. Brush dough with reserved 1 Tbsp. of egg.
  13. Bake 1 hour and 10 minutes, or until wooden toothpick tests done.
  14. Cool in casserole dish 10 minutes, then remove and cool completely on rack.
Nutrition Information
Calories: 225 Fat: 9g Saturated fat: 6g Trans fat: 0g Carbohydrates: 31g Sugar: 4g Sodium: 393mg Fiber: 1g Protein: 5g Cholesterol: 25mg

 

Indian Summer Squash Quiche

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Indian Summer Squash Quiche
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1 unbaked
  • 9-inch pastry shell
  • 1 onion, chopped
  • 1 Tbsp butter
  • 1 medium zucchini or yellow squash
  • 1½ cups Swiss cheese, grated
  • 2 egg yolks
  • 2 whole eggs
  • ¾ cup water
  • ¼ cup SACO Cultured Buttermilk Blend
  • ¼ tsp dried oregano*
  • ½ tsp salt
Instructions
  1. Preheat oven to 375°F.
  2. Sauté onion in butter until tender.
  3. Simmer or steam chosen vegetable in small amount of water, just until tender.
  4. Drain on paper towels, removing as much moisture as possible.
  5. Place onions in pastry shell, arrange squash on top.
  6. Cover with cheese.
  7. In medium mixing bowl beat together egg yolks, whole eggs, water, SACO Buttermilk Blend, oregano and salt.
  8. Pour into crust.
  9. Bake 35 minutes, or until quiche is set.
  10. If crust becomes too brown, cover with foil strips.
  11. Serve warm.
  12. *May substitute ¾ tsp. fresh chopped oregano, chives, parsley, or tarragon.
Nutrition Information
Calories: 263 Fat: 17g Saturated fat: 8g Trans fat: 0g Carbohydrates: 19g Sugar: 3g Sodium: 351mg Fiber: 1g Protein: 10g Cholesterol: 124mg

 

Idaho Potato Cake

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Idaho Potato Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • 2 cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp baking soda
  • ⅛ tsp salt
  • ¼ cup SACO Premium Cocoa
  • 2 cups sugar
  • ⅔ cup Idaho instant potato flakes
  • ⅔ cup nuts
  • 1 cup butter
  • 1 cup water
  • 2 eggs
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350°F.
  2. Grease and flour 13 x 9 baking dish.
  3. Mix first eight ingredients (flour through nuts) together in large mixing bowl.
  4. Combine butter and water in small pan.
  5. Warm on stove, or microwave until butter is melted.
  6. Beat in eggs and vanilla.
  7. Add this mixture to dry mix.
  8. Stir until all ingredients are well blended.
  9. Pour into prepared dish and bake for 40 to 45 minutes.
  10. I converted this recipe from a family recipe using mashed potatoes to using dry potato flakes in order for it to be placed in a canning jar, which I was giving as Christmas gifts.
  11. When asked if I could convert it to a buttermilk recipe as well, I experimented with the Saco Cultured Buttermilk Blend and have had rave reviews on this cake ever since.
  12. The first eight ingredients are layered in order in the jar and a card is attached with the instructions for mixing with the butter, water, eggs and vanilla.
  13. The nuts are optional as to personal preference.
Nutrition Information
Calories: 141 Fat: 6g Saturated fat: 4g Trans fat: 0g Carbohydrates: 20g Sugar: 13g Sodium: 98mg Fiber: 0g Protein: 2g Cholesterol: 27mg

 

Hula- Hula Coconut Pound Cake

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Hula- Hula Coconut Pound Cake
Cook time: 
Total time: 
Serves: 20 servings
 
Ingredients
  • Pound Cake
  • 3 cups flour
  • 1 tsp salt
  • ½ tsp baking powder
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 cup butter, softened
  • ½ cup shortening
  • 3 cups sugar
  • 5 eggs
  • 1 cup water
  • 1 tsp almond extract
  • 1 tsp coconut extract
  • 1 cup sweetened coconut, shredded
  • Glaze
  • ½ cup granulated sugar
  • ¼ cup water
  • ½ tsp coconut extract
  • ½ tsp almond extract
Instructions
  1. Pound Cake
  2. Preheat oven to 325°F.
  3. Grease and flour two 9 x 5 inch loaf pans. Sift together flour, salt, baking powder, and Saco Buttermilk Blend.
  4. Set aside. In large bowl, cream butter, shortening and sugar until light and fluffy.
  5. Add eggs one at a time, beat well after each egg added.
  6. In a small bowl place one cup water; stir in almond and coconut extracts.
  7. Add ⅓ of liquid, then ⅓ of the flour mixture, beat well after each addition.
  8. Repeat twice, beating each time until batter is smooth.
  9. Stir in coconut.
  10. Divide batter into two prepared loaf pans.
  11. Bake for 55-65 minutes or until toothpick inserted into middle of cake comes out clean.
  12. Let cool for 10 minutes.
  13. Invert on wire racks to cool completely.
  14. Glaze
  15. In a saucepan, combine sugar and water and bring to boil.
  16. Remove from heat and stir in the extracts.
  17. Use a toothpick to pierce all over the top of each pound cake.
  18. Pour ½ of glaze onto each cake and allow to soak in.
Nutrition Information
Calories: 377 Fat: 17g Saturated fat: 9g Trans fat: 1g Carbohydrates: 52g Sugar: 38g Sodium: 239mg Fiber: 1g Protein: 4g Cholesterol: 72mg

 

Hot Water Chocolate Cupcakes

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Hot Water Chocolate Cupcakes
Cook time: 
Total time: 
Serves: 30 servings
 
Ingredients
  • Cupcakes
  • 2 cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 2 cups sugar
  • ½ cup SACO Premium Cocoa dash salt
  • 1½ tsp soda
  • 1 cup water
  • 1½ cups oil
  • 3 eggs
  • 2 tsp vanilla
  • 1 cup boiling water
  • Cream Cheese Icing
  • 1 8oz pkg cream cheese
  • 2 Tbsp vanilla
  • 3½ cups powdered sugar
  • ¼ cup butter, softened
Instructions
  1. Preheat oven to 350°F.
  2. Line 30 cupcake tins with cupcake liners.
  3. In a large mixing bowl, mix the first seven ingredients.
  4. Add the eggs, one at a time mixing well after each addition.
  5. Mix in the vanilla, then stir in the hot water.
  6. Stir well.
  7. Pour into a prepared tins and bake for 25 minutes.
  8. Frost when completely cooled.
Nutrition Information
Calories: 286 Fat: 16g Saturated fat: 4g Trans fat: 0g Carbohydrates: 35g Sugar: 28g Sodium: 110mg Fiber: 1g Protein: 2g Cholesterol: 31mg

 

Honeydew Lime Dessert Soup

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Honeydew Lime Dessert Soup
Serves: 4 servings
 
Ingredients
  • 4 cups melon chunks
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • 2 cups cream
  • 1 cup sugar
  • ¼ cup rum
  • ¼ cup lime juice
  • 2 tsp lime zest
  • ½ cup sour cream
Instructions
  1. Puree all ingredients in blender or food processor.
  2. Chill thoroughly.
  3. Garnish with melon and/or lime zest.
  4. Serve very cold.

 

Honey Whole Wheat Bread

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Honey Whole Wheat Bread
Cook time: 
Total time: 
Serves: 2 loaves
 
Ingredients
  • 2 pkgs active dry yeast
  • 2¾ cups whole wheat flour
  • 4-4 !/2 cups all-purpose flour
  • 1 Tbsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • ⅓ cup butter or margarine, softened
  • ⅓ cup honey
  • 2¼ cups warm water
Instructions
  1. In large mixing bowl combine yeast, 1 cup whole wheat flour,1 cup all-purpose flour, salt, SACO Buttermilk Blend, butter and honey.
  2. Add very warm (120-130°F) tap water.
  3. Blend at low speed until moistened.
  4. Beat 3 minutes at medium speed.
  5. By hand, gradually stir in remaining 1¾ cups whole wheat flour, and enough of remaining white flour (3 to 3½ cups) to make a soft dough.
  6. Turn out onto lightly floured board and knead until smooth and elastic (8 to 10 minutes).
  7. Place in greased bowl, turning to grease all sides.
  8. Cover; let rise in warm place, free from drafts, until double in bulk (about 1 hour).
  9. Punch down.
  10. Divide dough into two parts.
  11. Mold into balls.
  12. Allow to rest, covered with inverted bowl, 10 minutes.
  13. Shape into loaves.
  14. Place in two greased 8-inch loaf pans or two 9-inch loaf pans.
  15. Let rise until doubled (about 1 hour).
  16. Bake at 400°F for 25 to 30 minutes, or until golden brown and loaves sound hollow when tapped.  Remove from pans and cool on racks.
Nutrition Information
Calories: 128 Fat: 2g Saturated fat: 1g Trans fat: 0g Carbohydrates: 24g Sugar: 3g Sodium: 238mg Fiber: 2g Protein: 4g Cholesterol: 6mg

 

Honey Wheat Germ Bread

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Honey Wheat Germ Bread
Cook time: 
Total time: 
Serves: 3 loaves
 
Ingredients
  • 2 pkgs active dry yeast
  • 1 cup warm water (105°-115°F)
  • 2 cups very warm water (120°-130°F)
  • ½ cup butter or margarine, softened
  • ¼ cup honey
  • 1 Tbsp salt
  • ½ cup instant potato flakes
  • ½ tsp baking soda
  • 1 cup plain wheat germ
  • ½ cup SACO Cultured Buttermilk Blend
  • 6½ cups all-purpose flour
Instructions
  1. Sprinkle yeast over 1 cup warm water in large mixing bowl.
  2. Stir until yeast dissolves.
  3. In medium mixing bowl combine 2 cups very warm water with butter, honey and salt.
  4. Stir until butter is melted.
  5. Stir in potato flakes.
  6. Combine with yeast mixture in large bowl.
  7. Stir in baking soda, wheat germ, Buttermilk Blend and 3 cups flour until smooth.
  8. Beat in enough additional flour to make a soft dough.
  9. Turn out onto lightly-floured surface.
  10. Knead until smooth and elastic (8 to 10 minutes).
  11. Place in greased bowl, turning to grease all sides.
  12. Cover; let rise in warm place, free from drafts, until double (about 1 to 1½ hours).
  13. Punch down.
  14. Turn out onto lightly-floured surface.
  15. Knead a few times.
  16. Allow to rest, covered with inverted bowl, 10 minutes.
  17. Divide dough into thirds and shape into loaves.
  18. Place each loaf in a greased 8-inch pan.
  19. Let rise 30 minutes or until double.
  20. Bake in preheated 375°F oven for 45 minutes, or until loaves sound hollow when tapped.
  21. Loosely cover tops with aluminum foil if tops are browning too fast.
  22. Remove from pans to racks; cool completely.
Nutrition Information
Calories: 100 Fat: 2g Saturated fat: 1g Trans fat: 0g Carbohydrates: 17g Sugar: 2g Sodium: 180mg Fiber: 1g Protein: 3g Cholesterol: 6mg

 

Herbal Sensation Biscuits

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Herbal Sensation Biscuits
Cook time: 
Total time: 
Serves: 15 biscuits
 
Ingredients
  • 4 cups flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1½ tsp salt
  • 2 Tbsp sugar
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 8 Tbsp cold solid shortening
  • 8 Tbsp cold unsalted butter
  • 1 cup cold water
  • 2 Tbsp butter, melted
  • 2 Tbsp chives
  • ¼ tsp garlic
  • ¼ cup Parmesan cheese
Instructions
  1. Preheat oven to 400°F.
  2. Sift flour, baking powder, baking soda, salt, sugar and Saco Cultured Buttermilk Blend into a large bowl.
  3. Put cold shortening and butter into sifted ingredients.
  4. Cut in as for pie crust until it resembles coarse meal.
  5. Add water and mix until all goes together.
  6. Mix in chives, garlic and cheese.
  7. Knead lightly on slightly floured board.
  8. Pat out to ¾ inch thick.
  9. Do not over work dough.
  10. Cut with 2½ inch biscuit cutter or glass.
  11. Put on an ungreased cookie sheet.
  12. Brush with melted butter.
  13. Bake on middle rack for 15-20 minutes or until lightly brown.
  14. Remove to wire rack to cool.

 

Herb Garden Dressing

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Herb Garden Dressing
Serves: 8 servings
 
Ingredients
  • 1 cup nonfat plain yogurt
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1½ tsp fresh basil
  • 1½ tsp fresh chervil
  • 1 large garlic clove, finely minced
  • 1 tsp ground red pepper
  • 1 Tbsp fresh lemon juice
Instructions
  1. In small mixing bowl whisk together yogurt and Buttermilk Blend until smooth.
  2. Add remaining ingredients, whisk until well-blended.
  3. Make in advance of serving and refrigerate at least two hours to blend flavors.
Nutrition Information
Calories: 17 Fat: 0g Saturated fat: 0g Trans fat: 0g Carbohydrates: 2g Sugar: 2g Sodium: 22mg Fiber: 0g Protein: 2g Cholesterol: 2mg