SacoFoods

Buttermilk

Garden Variety Baking Powder Biscuits

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Garden Variety Baking Powder Biscuits
Cook time: 
Total time: 
Serves: 12 biscuits
 
Ingredients
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • ¼ tsp baking soda
  • 2 Tbsp granulated sugar
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ⅓ cup shortening or unsalted butter
  • 1 cup sour cream
  • 1.4 oz vegetable soup and dip mix
  • 2 Tbsp water
  • 2 Tbsp butter, melted
Instructions
  1. Preheat oven to 450°F.
  2. In a large mixing bowl, combine dry ingredients (except for soup/dip mix)
  3. Cut in shortening with pastry blender until mixture resembles coarse crumbs.
  4. Combine vegetable mix with sour cream and water; cover and let stand in refrigerator for one hour or overnight.
  5. Add sour cream mixture to dry ingredients; mix just to combine, do not over mix.
  6. Turn dough out onto lightly floured surface.
  7. Knead gently 8-12 times.
  8. Roll out dough to about ½ inch thickness.
  9. Cut out biscuits with floured cutter; bake one inch apart on ungreased baking sheet for approximately 8-10 minutes or until nicely golden in color.
  10. Remove from oven and brush with melted butter.

 

Garden Variety Baking Powder Biscuits

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Garden Variety Baking Powder Biscuits
Cook time: 
Total time: 
Serves: 12 biscuits
 
Ingredients
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • ¼ tsp baking soda
  • 2 Tbsp granulated sugar
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ⅓ cup shortening or unsalted butter
  • 1 cup sour cream
  • 1.4 oz vegetable soup and dip mix
  • 2 Tbsp water
  • 2 Tbsp butter, melted
Instructions
  1. Preheat oven to 450°F.
  2. In a large mixing bowl, combine dry ingredients (except for soup/dip mix) Cut in shortening with pastry blender until mixture resembles coarse crumbs.
  3. Combine vegetable mix with sour cream and water; cover and let stand in refrigerator for one hour or overnight.
  4. Add sour cream mixture to dry ingredients; mix just to combine, do not over mix.
  5. Turn dough out onto lightly floured surface.
  6. Knead gently 8-12 times.
  7. Roll out dough to about ½ inch thickness.
  8. Cut out biscuits with floured cutter; bake one inch apart on ungreased baking sheet for approximately 8-10 minutes or until nicely golden in color.
  9. Remove from oven and brush with melted butter.

 

Fudgy Buttermilk Cake

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Fudgy Buttermilk Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • ¾ cup butter
  • 2 cups sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1 cup mashed potatoes
  • 1 cup water
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup SACO Premium Cocoa
  • 1⅔ cups cup all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt (omit if potatoes have been salted)
  • Frosting
  • 1 stick butter or margarine
  • ¼ cup SACO Premium Cocoa
  • ⅓ cup water
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • 3¼ cups powdered sugar
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Allow butter and eggs to rest at room temperature for 30 minutes.
  4. Grease and flour one 13 x 9-inch baking pan.
  5. In mixing bowl beat butter with electric mixer on medium speed for 30 seconds.
  6. Gradually add sugar and beat until well combined, about 3 minutes.
  7. Add eggs one at a time, beating after each egg.
  8. Beat in vanilla.
  9. Add mashed potatoes, water, Saco Cultured Buttermilk Blend, Saco Premium Cocoa, flour, soda and salt.
  10. Beat on low speed until combined, scrape sides of bowl.
  11. Beat on medium speed for 20 seconds more.
  12. Spread batter evenly into the prepared pans. Bake for 30 to 35 minutes or until wooden tooth pick inserted in center comes out clean.
  13. Cool cake layers in pans for 10 minutes then remove.
  14. Peel off wax paper. Cool thoroughly.
  15. Frosting
  16. On low heat melt butter; add cocoa, water and Saco Cultured Buttermilk Blend until bubbles appear. Remove from heat and cool 5 minutes; add powdered sugar.
  17. Place one cake layer on serving plate.
  18. Spread with buttermilk frosting.
  19. Top with second cake layer, frost sides and cake top.
  20. Top off cake with chocolate leaves or shavings made with Saco Chocolate Chunks.
Nutrition Information
Calories: 203 Fat: 8g Saturated fat: 5g Trans fat: 0g Carbohydrates: 32g Sugar: 25g Sodium: 157mg Fiber: 1g Protein: 2g Cholesterol: 37mg

 

Fruit Coffee Cake

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Fruit Coffee Cake
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • Coffee Cake
  • 2 ripe pears
  • 1½ cups flour
  • ½ cup sugar
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup water
  • ¼ cup oil
  • 1 egg
  • Topping
  • ⅓ cup brown sugar, packed
  • ¼ cup flour
  • 3 Tbsp margarine
  • ¼ cup almonds, finely chopped
Instructions
  1. Coffee Cake
  2. Preheat oven to 375°F.
  3. Spray the bottom of an 8 or 9 inch square cake pan with cooking spray.
  4. Peel, core and cut the pears into small pieces.
  5. Spread evenly in the bottom of the prepared pan.
  6. In a large mixing bowl, blend dry ingredients.
  7. Stir in the water, oil and egg until well blended.
  8. Pour over pears in pan.
  9. Cover with topping.
  10. Bake for 30-35 minutes or until a toothpick comes out clean when inserted in the middle of the cake. Serve warm with whip cream if desired.
  11. Topping
  12. Use a pastry blender to mix sugar, flour and margarine until crumbly.
  13. Stir in nuts.
  14. Sprinkle on top of cake batter.
Nutrition Information
Calories: 435 Fat: 18g Saturated fat: 3g Trans fat: 1g Carbohydrates: 64g Sugar: 33g Sodium: 453mg Fiber: 3g Protein: 7g Cholesterol: 33mg

 

Frosted Brownies

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Frosted Brownies
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Brownies
  • 1 cup butter
  • 1 cup water
  • 4 Tbsp SACO Premium Cocoa
  • 2 cups sugar
  • 2 cups flour
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 tsp soda
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2 eggs
  • ½ cup water
  • Frosting
  • 1 stick butter
  • 4 Tbsp SACO Premium Cocoa
  • 6 Tbsp milk
  • 1 pkg powdered sugar
  • 1 tsp vanilla
  • 1 cup nuts, chopped (optional)
Instructions
  1. Brownies
  2. Preheat oven to 350°F.
  3. In a saucepan bring to a boil the butter, water and Saco Premium Baking Cocoa.
  4. In a large mixing bowl combine the sugar, flour, cinnamon, salt, soda and Cultured Buttermilk Blend. Pour chocolate mixture from saucepan into the mixing bowl.
  5. Stir well and add eggs and water.
  6. Pour into an ungreased 13 x 9 pan and bake for 30 minutes or until done.
  7. Frosting
  8. In a saucepan bring to a boil the butter, Saco Premium Baking Cocoa and milk.
  9. In a separate bowl combine the powdered sugar, vanilla and nuts.
  10. Add chocolate mixture to the sugar mixture and mix well
Nutrition Information
Calories: 236 Fat: 9g Saturated fat: 6g Trans fat: 0g Carbohydrates: 38g Sugar: 31g Sodium: 144mg Fiber: 1g Protein: 2g Cholesterol: 35mg

 

French Onion Bread

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French Onion Bread
Serves: 12 servings (in 1lb loaf)
 
Ingredients
  • 1lb Loaf
  • 10 Tbsp. water
  • 2 Tbsp olive oil
  • ⅓ cup fresh onion, diced
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • *2 2 Tbsp granulated sugar
  • 1 tsp salt
  • 2 cups bread flour
  • 2¼ tsp Red Star® Active Dry Yeast
  • 1.5lb Loaf
  • 11 Tbsp. water
  • 3 Tbsp olive oil
  • ½ cup fresh onion, diced
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • *2 3 Tbsp granulated sugar
  • 1½ tsp salt
  • 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. *1 The water used should be about 80°F.
  3. Since your body temperature is higher than 80°F, this will feel cool (not cold) to you.
  4. Using water too warm will inhibit the yeast from working at its full potential, as will water that is too cold.
  5. *2 For a 1½ Lb. loaf use 3 Tbsp. of SACO cultured Buttermilk Blend, or entire contents of one 0.8 ounce envelope.
  6. For a 1 Lb. loaf use 2 Tbsp. of SACO cultured Buttermilk Blend, or approximately ⅔ of a 0.8 ounce envelope.
Nutrition Information
Calories: 111 Fat: 3g Saturated fat: 0g Trans fat: 0g Carbohydrates: 19g Sugar: 3g Sodium: 202mg Fiber: 1g Protein: 3g Cholesterol: 0mg

 

Fair Maiden Cookies

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Fair Maiden Cookies
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • Cookies
  • 2 eggs
  • 1 cup butter
  • 2 cups brown sugar
  • 1 tsp vanilla
  • 2 tsp soda
  • 2 tsp baking powder
  • 3¼ cup flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • Frosting
  • ½ cup butter
  • 1 cup brown sugar
  • ¼ tsp salt
  • ¼ cup milk powdered sugar
Instructions
  1. Cookies
  2. Preheat oven to 350°F.
  3. Cream together the eggs and butter and sugar.
  4. Add vanilla.
  5. In a separate bowl combine the soda, baking powder, flour and Saco Cultured Buttermilk Blend. Add dry mixture to creamed, alternating with water, and beat until well-blended.
  6. Drop by teaspoonful on to greased cookie sheet and bake 7 - 10 minutes, or until cookies puff then begin to flatten again.
  7. Remove from cookie sheet on to cooling racks to cool completely.
  8. Frost when completely cool.
  9. Frosting
  10. Stir butter and sugar over low heat until melted.
  11. Add salt and milk; bring to a boil.
  12. Boil for one minute.
  13. Cool.
  14. Add powdered sugar to desired consistency.
Nutrition Information
Calories: 270 Fat: 10g Saturated fat: 6g Trans fat: 0g Carbohydrates: 45g Sugar: 34g Sodium: 215mg Fiber: 0g Protein: 2g Cholesterol: 38mg

 

English Toffee Cappicino Muffins with Walnuts & Strusel Topping

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English Toffee Cappicino Muffins with Walnuts & Strusel Topping
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • Muffins
  • 2 cups flour
  • ¾ cup sugar
  • 2½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 3 Tbsp English toffee cappuccino mix
  • 8oz pkg cream cheese, softened
  • ½ cup butter, softened
  • ½ cup water
  • 1 Tbsp oil
  • 2 eggs
  • 1½ cups nuts, chopped
  • Streusel
  • ¼ cup flour
  • ½ cup brown sugar
  • 2 Tbsp butter, softened
  • ½ cup walnuts, chopped
Instructions
  1. Muffins
  2. Preheat oven for 350°F.
  3. In a large bowl mix flour, sugar, baking powder, cinnamon, salt, Buttermilk Blend and cappuccino mix together.
  4. Mix in softened cream cheese and butter.
  5. Add water, oil, and eggs.
  6. Fold in nuts.
  7. Spray muffin tin with a non-stick coating spray.
  8. Fill muffin cups ¾ full and cover with streusel.
  9. Bake for 20-25 minutes.
  10. Streusel
  11. Combine flour, sugar and butter.
  12. Add nuts.
Nutrition Information
Calories: 523 Fat: 31g Saturated fat: 12g Trans fat: 0g Carbohydrates: 55g Sugar: 32g Sodium: 367mg Fiber: 2g Protein: 8g Cholesterol: 77mg

 

English Muffins

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English Muffins
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 1 pkg active dry yeast
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 1 Tbsp granulated sugar
  • ½ tsp baking soda
  • 1½ tsp salt
  • 3 Tbsp solid vegetable shortening
  • 5½ cups all-purpose flour
  • 2 cups very warm water (120°-130°F) Cornmeal
Instructions
  1. In large mixing bowl thoroughly mix together yeast, Buttermilk Blend, sugar, baking soda, salt, shortening and 2 cups of flour.
  2. Gradually blend in warm water and beat on low speed until moistened.
  3. Beat on medium speed for 2 minutes.
  4. By hand, add enough remaining flour (2½ to 3½ cups) to make a moderately stiff dough.
  5. Cover and let rise until double (about 1 hour).
  6. Turn dough out onto well-floured surface and knead 3 or 4 times.
  7. Let rest 5 minutes.
  8. Lightly roll about ½ inch thick.
  9. Cut into 3-inch rounds with floured cutter.
  10. Carefully place on cookie sheet that is lightly covered with cornmeal.
  11. Cover and let rise 30 minutes.
  12. Heat griddle over medium heat (electric griddle 350°F).
  13. Sprinkle with cornmeal.
  14. Carefully transfer muffins to griddle.
  15. Cook 7 to 10 minutes.
  16. Turn, cook additional 7 to 10 minutes.
  17. To serve, split horizontally with fork.
  18. Toast and serve with butter and jam.
Nutrition Information
Calories: 191 Fat: 3g Saturated fat: 1g Trans fat: 0g Carbohydrates: 35g Sugar: 2g Sodium: 270mg Fiber: 1g Protein: 5g Cholesterol: 2mg

 

English Muffin Loaves

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English Muffin Loaves
Cook time: 
Total time: 
Serves: 3 loaves
 
Ingredients
  • 6 cups all-purpose flour
  • 2 pkgs active dry yeast
  • 1 Tbsp granulated sugar
  • 2 tsp salt
  • ½ cup SACO Cultured Buttermilk Blend
  • ¼ tsp baking soda
  • 2½ cups very warm water (120°-130°F) Cornmeal
Instructions
  1. In large mixing bowl combine 3 cups flour, the yeast, sugar, salt, Buttermilk Blend and baking soda.  Add warm water to dry ingredients and beat at low speed until blended.
  2. Beat on medium speed for 2 minutes.
  3. By hand, add enough remaining flour (2½ to 3 cups), one cup at a time, to make a stiff dough.  Divide dough into thirds.
  4. Place in three 1-pound coffee cans that have been greased and sprinkled with cornmeal.
  5. Sprinkle tops of dough with cornmeal.
  6. Cover, let rise in warm place for 30 minutes.
  7. Bake in preheated 400°F oven 25 minutes.
  8. Bake on bottom rack of oven.
  9. Immediately remove from cans and cool.
  10. To serve, slice thick and toast.
Nutrition Information
Calories: 67 Fat: 0g Saturated fat: 0g Trans fat: 0g Carbohydrates: 14g Sugar: 1g Sodium: 111mg Fiber: 1g Protein: 2g Cholesterol: 1mg