SacoFoods

Buttermilk

Buttermilk

Grilled Steak Soup with Dumplings

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Grilled Steak Soup with Dumplings
Serves: 8 servings
 
Ingredients
  • Soup
  • ⅔ cup onions, chopped
  • ⅔ cup celery, chopped
  • ⅔ cup carrots. chopped
  • ½ cup margarine
  • 1 cup all purpose flour
  • 1 quart water
  • 1 cup roma tomatoes, chopped
  • 1 tsp Accent dash pepper
  • 1 Tbsp beef base
  • 2 tsp Kitchen Bouquet
  • 1 lb grilled steak, cut into bite size pieces
  • Dumplings
  • 1½ cups all purpose flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 5 Tbsp SACO Cultured Buttermilk Blend
  • 2 eggs, beaten
  • ¾ cup water
  • 3 quarts chicken broth
Instructions
  1. Soup
  2. Partially boil onions, celery and carrots.
  3. Melt margarine in a large heavy saucepan and add the flour, mixing well.
  4. Add water gradually, stirring until thickened.
  5. Add tomatoes, Accent, pepper, and the beef base.
  6. Continue to cook while stirring for 2 minutes.
  7. Add the Kitchen Bouquet and grilled steak.
  8. Cook on medium heat for 30 minutes, stirring occasionally to prevent sticking.
  9. Add the prepared dumplings immediately before serving.
  10. Dumplings
  11. In a medium bowl sift flour, baking powder, salt and SACO Buttermilk Blend powder.
  12. Add the beaten eggs and water, mix until it becomes sticky dough.
  13. Drop by tablespoons into rapidly boiling chicken broth.
  14. Cover and cook about 15 minutes.
Nutrition Information
Calories: 422 Fat: 21g Saturated fat: 11g Trans fat: 0g Carbohydrates: 37g Sugar: 5g Sodium: 1725mg Fiber: 2g Protein: 20g Cholesterol: 106mg

 

Buttermilk

Green Chili Cornmeal Pancakes

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Green Chili Cornmeal Pancakes
Serves: 16, 5-inch pancakes
 
Ingredients
  • 1 cup all-purpose flour
  • ¾ cup cornmeal
  • ¼ tsp salt
  • 2 tsp baking soda
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 1½ cups water
  • 2 eggs
  • ¼ cup vegetable oil
  • 4½ oz can chopped green chilies
  • 1 cup monterey jack cheese, grated
  • 2 Tbsp scallions, finely chopped Prepared salsa Sour cream
Instructions
  1. In medium mixing bowl combine flour, cornmeal, salt, baking soda and Buttermilk Blend.
  2. In small mixing bowl combine the water, eggs and oil; add to the dry ingredients, mixing just until combined.
  3. Stir in the chilies, cheese and scallions.
  4. Heat skillet or griddle until a drop of water dances on it, then lightly grease skillet.
  5. Drop 2 to 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.
  8. Serve with salsa and sour cream. Note:
  9. Batter will be thinner than regular pancakes.
  10. Be sure to allow room in the skillet for additional spreading.
Nutrition Information
Calories: 123 Fat: 6g Saturated fat: 2g Trans fat: 0g Carbohydrates: 12g Sugar: 1g Sodium: 287mg Fiber: 1g Protein: 5g Cholesterol: 9mg

 

Buttermilk

Granola Waffles

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Granola Waffles
Serves: 6, 6-inch waffles
 
Ingredients
  • 1½ cups granola
  • 2 cups water
  • ½ cup SACO Cultured Buttermilk Blend
  • ¼ cup vegetable oil
  • 2 eggs
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
Instructions
  1. In medium mixing bowl combine granola, water and SACO Buttermilk Blend; let stand 5 minutes.  Add oil and eggs; mix well.
  2. In large mixing bowl combine remaining ingredients, then stir in granola mixture.
  3. Preheat waffle iron and cook until golden brown.
  4. Serve immediately.
Nutrition Information
Calories: 382 Fat: 17g Saturated fat: 3g Trans fat: 0g Carbohydrates: 45g Sugar: 11g Sodium: 522mg Fiber: 5g Protein: 13g Cholesterol: 7mg

 

Buttermilk

Good Morning Coffee Cake

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Good Morning Coffee Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 4 eggs
  • 1 cup oleo
  • 2 cups sugar
  • 2 tsp vanilla
  • 2 cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ¼ tsp salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 cup oatmeal
  • 1 cup orange juice
  • 2 Tbsp orange zest
  • Topping
  • ½ cup brown sugar
  • 2 Tbsp butter, melted
  • 2 Tbsp cinnamon
  • 1 Tbsp flour
  • ½ cup nuts, chopped
Instructions
  1. Cake
  2. Preheat oven to 325°F.
  3. Grease a bundt cake pan.
  4. In a bowl blend eggs, oleo, sugar and vanilla.
  5. In a separate bowl mix flour, Saco Cultured Buttermilk Blend, salt, soda, baking powder and oatmeal.
  6. Mix thoroughly.
  7. Combine the two bowls by adding liquid blend to the dry ingredients slowly, using a mixer on low speed.
  8. Slowly add the orange juice and the orange zest.
  9. Pour cake mixture over topping that is in bundt pan.
  10. Bake for one hour.
  11. Let cool before serving.
  12. May also be frosted with a cream cheese icing if desired.
  13. Topping
  14. Combine all of the topping ingredients in a small mixing bowl.
  15. Spoon mixture into prepared bundt pan.
Nutrition Information
Calories: 384 Fat: 18g Saturated fat: 5g Trans fat: 2g Carbohydrates: 52g Sugar: 33g Sodium: 257mg Fiber: 2g Protein: 5g Cholesterol: 51mg

 

Buttermilk

Glazed Pumpkin Muffins

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Glazed Pumpkin Muffins
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • Muffins
  • 2 cups flour
  • ¾ cup sugar
  • ½ tsp baking soda
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 2 eggs
  • ½ cup vegetable oil
  • ¾ cup canned pumpkin
  • ¾ cup water
  • Topping
  • ½ cup pecan pieces
  • 2 Tbsp sour cream
  • 4 Tbsp brown sugar
Instructions
  1. Muffins
  2. Preheat oven to 350°F.
  3. Sift and blend together flour, sugar, baking soda, baking powder, salt, cinnamon, pumpkin pie spice and Buttermilk Blend.
  4. In separate bowl thoroughly mix eggs, oil, pumpkin and water.
  5. Add to dry mixture and stir, just until mixed.
  6. Do not over stir.
  7. Spoon into greased muffin pan.
  8. Topping
  9. Mix in small bowl broken pecan pieces, sour cream and brown sugar for topping.
  10. Place 2 tsp. of topping mix on batter in each muffin cup and bake for 20 minutes or until toothpick comes out clean.
Nutrition Information
Calories: 280 Fat: 14g Saturated fat: 2g Trans fat: 0g Carbohydrates: 36g Sugar: 18g Sodium: 266mg Fiber: 2g Protein: 4g Cholesterol: 33mg

 

Buttermilk

Ginger Orange Cake

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Ginger Orange Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2 sticks butter
  • 2½ cups sugar
  • 4 eggs
  • 3 cups flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 1 tsp ginger powder
  • ⅓ cup orange zest
  • ⅓ cup crystallized ginger, finely chopped
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup orange juice
  • ¾ cup milk
  • 1 tsp vanilla
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Butter a large tube pan, set aside.
  4. Beat the butter and sugar together for 5 minutes, then eggs, one at a time.
  5. In a separate bowl combine the dry ingredients.
  6. Combine the orange juice, milk and the vanilla, add to the creamed mixture alternately with the dry ingredients.
  7. Pour into prepared pan, bake 1 hour.
  8. Glaze
  9. In a saucepan combine the sugar and water.
  10. Heat over low heat and stir until sugar is dissolved.
  11. When cake has cooled, spoon over cake.
  12. Cake may be frosted instead of using the glaze.
Nutrition Information
Calories: 380 Fat: 13g Saturated fat: 8g Trans fat: 0g Carbohydrates: 62g Sugar: 42g Sodium: 312mg Fiber: 1g Protein: 5g Cholesterol: 79mg

 

Buttermilk

German Chocolate Pound Cake

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German Chocolate Pound Cake
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • Cake
  • 1 cup butter
  • 3 cups sugar
  • 1 tsp vanilla
  • 4 eggs
  • 4 oz semi-sweet chocolate, melted
  • 3 cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ¼ tsp baking soda
  • 1 cup water
  • ½ cup coconut
  • ½ cup pecans
  • Topping
  • 2 Tbsp butter, melted
  • ⅓ cup water
  • ⅓ cup brown sugar
  • 1 cup mini marshmallows
  • ¼ cup pecans, chopped
  • ½ cup coconut
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour a 10 inch tube pan, line bottom with waxed paper.
  4. In a mixing bowl, cream butter, sugar,vanilla and eggs.
  5. Stir in German Sweet Chocolate. In a separate bowl combine the flour Saco Buttermilk Blend and soda.
  6. Add to sugar mixture alternately with the water.
  7. Stir in coconut and pecans.
  8. Pour into the prepared pan and bake for 1 hour and 30 minutes or until cake tests done.
  9. Let cool for 10 minutes and remove from pan.
  10. Garnish as desired.
  11. Topping
  12. In a saucepan combine the butter and water.
  13. Stir in the brown sugar and mix well.
  14. Pour into bottom of tube pan.
  15. Sprinkle mixture with mini marshmallows, pecans and coconut.
Nutrition Information
Calories: 657 Fat: 30g Saturated fat: 16g Trans fat: 0g Carbohydrates: 95g Sugar: 68g Sodium: 206mg Fiber: 2g Protein: 7g Cholesterol: 109mg

 

Buttermilk Premium Cocoa

German Chocolate Cake

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German Chocolate Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • ¼ cup SACO Premium Cocoa
  • 2 Tbsp solid vegetable shortening
  • ¼ cup granulated sugar
  • ⅓ cup boiling water
  • 1⅔ cups all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • ⅔ cup butter or margarine, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 egg yolks
  • ⅔ cup water
  • 3 egg whites
  • Coconut-Pecan Frosting
  • ⅔ cup evaporated milk
  • ⅔ cup granulated sugar
  • ¼ cup butter or margarine
  • 1 egg, slightly beaten
  • 1 cup shredded coconut
  • ¾ cup pecans, chopped
  • ½ tsp vanilla extract
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease 13 x 9 inch pan, two 9-inch, or three 8-inch round layer pans.
  4. Place cocoa, shortening and sugar in small bowl and add boiling water.
  5. Stir until blended; cool.
  6. In medium mixing bowl sift together flour, baking soda, salt and SACO Buttermilk Blend; set aside. In large mixing bowl combine butter, 1 cup sugar and vanilla.
  7. Beat until fluffy.
  8. Beat in egg yolks, one at a time.
  9. Gradually add cocoa mixture.
  10. Beating on low speed, alternate the addition of the dry ingredients and water to the cocoa mixture. Mix just until well-blended.
  11. Do not overbeat.
  12. In separate mixing bowl beat egg whites until stiff.
  13. Fold into batter.
  14. Pour into desired baking pan(s).
  15. Bake two 9-inch layer pans 30 to 35 minutes, three 8-inch layer pans 25 to 30 minutes, or rectangular pan 40 to 45 minutes, or until wooden toothpick tests done.
  16. Cool.
  17. Fill and frost top with Coconut-Pecan Frosting.
  18. Coconut-Pecan Frosting
  19. In medium saucepan blend together evaporated milk, sugar, butter and egg.
  20. Cook and stir over medium heat until mixture comes to a full boil.
  21. Boil 2 minutes, stirring constantly.
  22. Cool slightly and add coconut, pecans and vanilla.
  23. Cool until of spreading consistency, stirring occasionally.
Nutrition Information
Calories: 141 Fat: 9g Saturated fat: 5g Trans fat: 0g Carbohydrates: 13g Sugar: 7g Sodium: 128mg Fiber: 1g Protein: 3g Cholesterol: 15mg

 

Buttermilk

German Chocolate Cake

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German Chocolate Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 4 oz German Sweet Chocolate
  • 1½ cups water, divided
  • 2 cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs, separated
  • 1 tsp vanilla
  • Coconut Pecan Frosting:
  • 4 egg yolks
  • 12 oz evaporated milk
  • 1½ tsp vanilla
  • 1½ tsp sugar
  • ¾ cup butter or margarine
  • 1 pkg coconut
  • 1½ cups pecans, chopped
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Cover the bottoms of three 9-inch cake pans with wax paper.
  4. Grease sides of pans.
  5. Microwave chocolate and ½ cup of water in large mixing bowl until chocolate is almost melted, stir until chocolate is completely melted.
  6. Mix flour, Saco Cultured Buttermilk Blend and baking soda and salt together and set aside.
  7. Beat butter and sugar in large bowl with mixer until light and fluffy.
  8. Add egg yolks one at a time.
  9. Blend in the chocolate mixture and the vanilla.
  10. Add flour mixture alternately with the remaining 1 cup of water; mix well.
  11. Beat egg whites in small bowl with mixer until stiff peaks form.
  12. Stir into batter.
  13. Pour into prepared pans.
  14. Bake for 30 minutes or until toothpick comes out clean.
  15. Cool in pans 15 minutes.
  16. Remove waxed paper.
  17. Place first layer on a plate and top with frosting.
  18. Continue with other layers and finish by frosting top and sides.
  19. Coconut Pecan Frosting :
  20. Beat egg yolks, milk and vanilla in large saucepan with wire whisk until blended well.
  21. Add sugar and butter; cook on medium heat until thickened and golden brown stirring constantly. Remove from heat.
  22. Fold in coconut and pecans.
  23. Cool for spreading.
Nutrition Information
Calories: 568 Fat: 29g Saturated fat: 21g Trans fat: 0g Carbohydrates: 52g Sugar: 35g Sodium: 341mg Fiber: 2g Protein: 8g Cholesterol: 160mg

 

Buttermilk

Garlic Dill Cheddar Biscuits

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Garlic Dill Cheddar Biscuits
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp dried dill weed
  • 1 tsp garlic powder
  • ½ tsp baking soda
  • 2 Tbsp granulated sugar
  • ⅓ cup shortening
  • 1 cup sharp cheddar cheese, shredded
  • ⅔ cup water
Instructions
  1. Preheat oven to 450°F.
  2. In large mixing bowl, sift together dry ingredients.
  3. Cut in shortening until mixture resembles corn meal.
  4. Stir in cheese.
  5. Add water and mix until dough is pliable.
  6. Turn dough onto lightly-floured surface and knead 12-15 times.
  7. Roll dough to ½” thickness.
  8. Cut with floured biscuit cutter.
  9. Place close together on ungreased baking sheet, and bake for 10-12 minutes or until golden brown.
Nutrition Information
Calories: 181 Fat: 9g Saturated fat: 4g Trans fat: 1g Carbohydrates: 19g Sugar: 3g Sodium: 356mg Fiber: 1g Protein: 5g Cholesterol: 11mg

 

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