SacoFoods

Buttermilk

Heavenly Lowfat Rhubarb Muffins

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Heavenly Lowfat Rhubarb Muffins
Cook time: 
Total time: 
Serves: 20 muffins
 
Ingredients
  • 1 tsp butter or margarine, melted
  • ⅓ cup granulated sugar
  • 1 tsp ground cinnamon
  • 1¼ cups brown sugar
  • ½ cup canola oil
  • 1 egg
  • 2 tsp vanilla extract
  • 1 cup water
  • 1½ cups rhubarb, finely diced
  • ½ cup walnuts, chopped
  • 2½ tsp all-purpose flour, sifted
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
Instructions
  1. Preheat oven to 400°F.
  2. Grease or paper-line 20 muffin cups.
  3. In small mixing bowl cut together butter, granulated sugar and cinnamon; set aside for topping.
  4. In large mixing bowl combine brown sugar, oil, egg, vanilla and water; beat well.
  5. Stir in rhubarb and walnuts.
  6. In medium mixing bowl sift together the flour, Buttermilk Blend, baking soda, baking powder and salt.
  7. Add to beaten mixture and mix just until blended.
  8. Spoon evenly into prepared muffin cups.
  9. Sprinkle some topping over each muffin, pressing lightly into batter.
  10. Bake 20 to 25 minutes.
Nutrition Information
Calories: 202 Fat: 8g Saturated fat: 1g Trans fat: 0g Carbohydrates: 30g Sugar: 18g Sodium: 218mg Fiber: 1g Protein: 3g Cholesterol: 2mg

 

Hearty Multi-Grain Bread

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Hearty Multi-Grain Bread
Serves: 12 servings (in 1lb loaf)
 
Ingredients
  • 1lb loaf
  • ¾ cup water
  • *1 2 Tbsp vegetable oil
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • *2 2 Tbsp brown sugar
  • 1 tsp salt
  • ¾ cup Mueslix® cereal
  • 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 brown sugar
  • 1½ tsp salt
  • 1 cup Mueslix® cereal
  • 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 Whole Wheat 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.
  8. loaf
Nutrition Information
Calories: 127 Fat: 3g Saturated fat: 0g Trans fat: 0g Carbohydrates: 22g Sugar: 4g Sodium: 216mg Fiber: 1g Protein: 3g Cholesterol: 0mg

 

Hearty Country Flapjacks

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Hearty Country Flapjacks
Cook time: 
Total time: 
Serves: 24, 4-inch pancakes
 
Ingredients
  • ¼ cup wheat bran
  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • ½ cup oat bran flour
  • ¼ cup cornmeal
  • ¾ cup SACO Cultured Buttermilk Blend
  • 2 Tbsp brown sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 cups water
  • 3 eggs
  • ¼ cup vegetable oil
Instructions
  1. In medium mixing bowl combine wheat bran, flours, cornmeal, Buttermilk Blend, brown sugar, baking soda, baking powder and salt.
  2. In small mixing bowl combine water, eggs, and oil.
  3. Add egg mixture to dry ingredients, mixing only until moistened.
  4. Heat skillet or griddle until a drop of water dances on it, then lightly grease skillet.
  5. Drop 2 - 3 Tbsp. of batter for each pancake onto skillet.
  6. When small bubbles break the surface, turn pancakes over and cook for 1 minute, or until bottom is lightly browned.
  7. Serve immediately. Suggestions: Serve with honey butter or apple butter for a tantalizing variation from maple syrup.
Nutrition Information
Calories: 79 Fat: 3g Saturated fat: 0g Trans fat: 0g Carbohydrates: 11g Sugar: 2g Sodium: 167mg Fiber: 1g Protein: 3g Cholesterol: 3mg

 

Hazelnut-Chunk Buttermilk Pancakes

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Hazelnut-Chunk Buttermilk Pancakes
Serves: 10, 4-inch pancakes
 
Ingredients
  • 1 cup unbleached all-purpose flour
  • 1¼ tsp baking powder
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 cup water
  • 3 Tbsp light brown sugar
  • 2 Tbsp unsalted butter, melted
  • 1 egg
  • 1 tsp vanilla extract
  • ½ tsp grated lemon zest
  • ¼ cup hazelnuts, chopped
  • ¼ cup SACO Chocolate CHUNKS, chopped
Instructions
  1. In medium mixing bowl stir together flour, baking powder, cinnamon, nutmeg, salt and Buttermilk Blend.
  2. In large mixing bowl stir together water, brown sugar, butter, egg, vanilla and lemon zest.
  3. Add to flour mixture, stirring until nearly smooth.
  4. Fold in the hazelnuts and CHUNKS.
  5. Cook on lightly-greased griddle until bubbles form on top and bottom is nicely browned.
  6. Flip and cook the other side.
  7. Sprinkle with powdered sugar and serve with Orange Butter (see recipe in Sauces/Spreads).
Nutrition Information
Calories: 202 Fat: 6g Saturated fat: 2g Trans fat: 0g Carbohydrates: 36g Sugar: 25g Sodium: 162mg Fiber: 1g Protein: 3g Cholesterol: 8mg

 

Hazelnut Buttermilk Pancakes

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Hazelnut Buttermilk Pancakes
Serves: 15 pancakes
 
Ingredients
  • 1 pkg active dry yeast
  • ½ cup warm water
  • 2½ cups water
  • 3 eggs
  • 2 cups all-purpose flour
  • ¾ cup SACO Cultured Buttermilk Blend
  • 1 Tbsp baking soda
  • 1 tsp salt
  • ¼ cup hazelnuts, toasted and chopped
Instructions
  1. In large bowl dissolve yeast in warm water.
  2. Let stand 5 minutes.
  3. Stir in 2½ cups water, eggs, flour, Buttermilk Blend, baking soda and salt.
  4. Fold in hazelnuts.
  5. Cover and place in refrigerator overnight.
  6. In the morning, stir in more water if batter becomes too thick.
  7. Cook on lightly-greased griddle until bubbles form on top and bottom is nicely browned.
  8. Flip and cook the other side.
Nutrition Information
Calories: 100 Fat: 2g Saturated fat: 0g Trans fat: 0g Carbohydrates: 16g Sugar: 3g Sodium: 444mg Fiber: 1g Protein: 5g Cholesterol: 4mg

 

Harvest Pumpkin Cookies

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Harvest Pumpkin Cookies
Cook time: 
Total time: 
Serves: 3 dozen cookies
 
Ingredients
  • Cookies
  • 1 stick butter
  • 1 cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 8 oz canned pumpkin
  • 8 oz sweetened condensed milk
  • 1 tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • 4 cups flour
  • 2 Tbsp milk
  • Coating
  • ½ cup sugar
  • 3 Tbsp orange zest
Instructions
  1. Cookies
  2. Mix butter and sugars.
  3. Add eggs, vanilla, pumpkin and sweetened condensed milk; mix well.
  4. Sift together all dry ingredients and add to butter mixture.
  5. Place dough in refrigerator for two hours.
  6. Roll heaping spoonfuls into balls.
  7. Roll balls in coating mixture.
  8. Bake in 375°F preheated oven for 10 minutes.
  9. Coating
  10. In a small bowl combine ingredients
Nutrition Information
Calories: 152 Fat: 4g Saturated fat: 2g Trans fat: 0g Carbohydrates: 27g Sugar: 16g Sodium: 114mg Fiber: 1g Protein: 3g Cholesterol: 20mg

 

Ham and Spinach Pot Pie

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Ham and Spinach Pot Pie
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Crust
  • 2 cups all purpose flour
  • ½ tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 6 Tbsp margarine
  • ½ cup solid shortening
  • ½ cup cold water
  • ½ tsp cider vinegar
  • Filling
  • 10 oz frozen spinach, thawed and squeezed dry
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • ¼ tsp pepper
  • 1 egg white, slightly beaten
  • ½ lb ham, cubed
  • ½ lb Muenster cheese
  • 1½ Tbsp onion and herb seasoning, divided
  • ½ red pepper, sliced
Instructions
  1. Crust
  2. In a medium bowl mix flour, salt and Buttermilk Blend.
  3. Gradually blend in margarine, shortening, water and vinegar.
  4. Divide dough in half to make two pie crusts.
  5. Place first crust in pie plate.
  6. Reserve second crust for top of pie.
  7. Brush bottom crust with egg white to seal.
  8. Filling
  9. Preheat oven to 450°F.
  10. In a medium bowl stir together spinach, buttermilk and pepper, set aside.
  11. Begin with a layer of ham, Muenster cheese, one Tbsp onion and herb seasoning, spinach mixture and red pepper slices.
  12. Repeat layers.
  13. Press the remaining pastry over the top.
  14. Make 5 slits in top of this pastry.
  15. Decorate with pastry cut out if desired.
  16. Brush pastry crust with remaining egg white.
  17. Bake for 10 minutes.
  18. Reduce heat to 400°F and bake for an additional 35 to 40 minutes.
  19. Let stand 10 minutes before serving.
Nutrition Information
Calories: 484 Fat: 33g Saturated fat: 11g Trans fat: 3g Carbohydrates: 29g Sugar: 3g Sodium: 885mg Fiber: 2g Protein: 18g Cholesterol: 67mg

 

Ham & Rice Chowder

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Ham & Rice Chowder
Serves: 8 servings
 
Ingredients
  • Chowder
  • 2 Tbsp butter
  • 1 cup onion, chopped
  • 1 cup baby carrots, thinly sliced
  • ¼ tsp dried garlic, chopped
  • 2 cups chicken broth
  • 1 pkg fast cooking long grain & wild rice mix
  • 3 cups Half and Half
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 can whole kernel corn, drained
  • 1 can condensed cream of potato soup
  • 1 cup ham, chopped
  • ½ cup almonds, toasted
Instructions
  1. Chowder
  2. Melt butter in large heavy pan.
  3. Over medium heat, cook onion, carrots and garlic until tender, about 7 minutes.
  4. Add broth, rice and seasoning packet from rice.
  5. Heat to boiling.
  6. Cover, reduce heat and simmer about 5 minutes or until liquid is absorbed.
  7. Stir in remaining ingredients.
  8. Heat and eat.
  9. Serve with crackers or baked tortilla strips. .
  10. Tortilla Strips
  11. Preheat oven to 400°F.
  12. Cut tortillas in half and then cut each half into 2 inch strips.
  13. Place in single layer on ungreased cookie sheet.
  14. Spray with butter spray and sprinkle with McCormick garlic bread powdered sprinkle.
  15. Bake 8 to 10 minutes or until light brown.
Nutrition Information
Calories: 365 Fat: 20g Saturated fat: 10g Trans fat: 0g Carbohydrates: 36g Sugar: 5g Sodium: 933mg Fiber: 3g Protein: 13g Cholesterol: 56mg

 

Halloween Candy Bar Cake

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Halloween Candy Bar Cake
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 3 Milky Way candy bars, chopped
  • 1 cup butter, at room temperature an
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 3 cups flour
  • ½ tsp baking soda
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 cup water
  • 1 cup toasted pecans
  • 1 cup caramel sauce
Instructions
  1. Preheat oven to 325°F.
  2. Grease and flour a Bundt cake pan.
  3. In a saucepan combine candy bar and ½ cup butter.
  4. Cook over medium heat till melted. Set aside.
  5. In a large mixing bowl beat remaining butter at medium speed until creamy.
  6. Add sugar and beat at medium speed for 5 to 7 minutes.
  7. Add eggs one at a time beating just till yellow disappears.
  8. Stir in vanilla.
  9. In a separate bowl combine flour, soda and Saco Cultured Buttermilk Blend.
  10. Add to creamed mixture alternating with water.
  11. Mix at low speed till blended. Stir in candy bar mixture and pecans.
  12. Pour batter into a prepared pan.
  13. Bake for 1 hour and 25 minutes.
  14. Cool in pan for 15 minutes and remove from pan.
  15. Cool completely on wire rack.
  16. When cool, drizzle caramel sauce on top.

 

Guacamole Bundles

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Guacamole Bundles
Serves: 6 servings
 
Ingredients
  • Crepes
  • 1 cup flour
  • ½ tsp salt
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 1½ cups water
  • 3 eggs
  • 2 Tbsp butter, melted extra butter for frying
  • Filling
  • 4 strips of bacon, fried crisp & crumbled
  • 2 avacodos, pitted, peeled & mashed
  • ½ cup sweet onion, diced
  • 1 garlic clove, mashed
  • 2 chipotle chilies in adobo sauce, minced
  • 1 cup tomatoes, diced
  • ½ cup sour cream
  • 2 Tbsp lime juice
  • ½ tsp salt grated cheese olives small tomatoes
Instructions
  1. Crepes
  2. In a mixing bowl mix dry ingredients.
  3. Add water, eggs and butter.
  4. Beat until batter is smooth.
  5. Cover and refrigerate until ready to use.
  6. Melt 1 teaspoon butter in a 7 inch skillet over medium-high heat.
  7. Pour in ¼ cup batter.
  8. Tilt pan until bottom is covered.
  9. Fry until top of crepe is dry; flip over and cook 15 seconds more.
  10. Turn out on to a plate.
  11. Continue cooking crepes until all of the batter is used.
  12. Approximately 12 crepes.
  13. Filling
  14. Mix all filling ingredients together in a medium size bowl.
  15. Divide mixture into crepes.
  16. Bring crepes up around filling.
  17. Sprinkle with cheese & garnish with olives & small tomatoes.
Nutrition Information
Calories: 402 Fat: 27g Saturated fat: 10g Trans fat: 0g Carbohydrates: 30g Sugar: 7g Sodium: 1000mg Fiber: 6g Protein: 13g Cholesterol: 135mg