SacoFoods

Buttermilk

Sun-Dried Tomato & Parmesan Biscuits

By No Comments

Sun-Dried Tomato & Parmesan Biscuits
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 2 cups flour
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 4 tsp baking powder
  • 2 tsp sugar
  • ½ tsp salt
  • ½ cup shortening
  • ⅜ cup parmesan cheese
  • ¼ cup sun-dried tomatoes in oil, drained
  • ¾ cup water
  • 1 egg, beaten
Instructions
  1. Heat oven to 450°F.
  2. In a large bowl stir together dry ingredients (except cheese).
  3. Cut in shortening with fork until mixture resembles coarse crumbs.
  4. Stir in Parmesan cheese and tomatoes.
  5. Add water and stir just until dough sticks together.
  6. Knead 10-12 strokes on lightly floured hard surface.
  7. Roll out dough to ½ inch thickness.
  8. Cut with biscuit cutter or drinking glass dipped in flour between cuts.
  9. Brush tops with beaten egg.
  10. Bake on ungreased baking sheet for 10-12 minutes or until golden.

 

Summertime Soup Shooters

By No Comments

Summertime Soup Shooters
Serves: 8 servings
 
Ingredients
  • Beverage
  • 3 cups strawberries, hulled and halved
  • 4 cups mixed frozen fruit; mango, pineapple, honeydew and peaches
  • 2 cups water
  • 8 Tbsp SACO Cultured Buttermilk Blend
  • 2 cups vanilla yogurt
  • ½ cup whipping cream
  • ½ cup orange juice
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • Garnish
  • Mint sprigs, if desired
Instructions
  1. Beverage
  2. Place all ingredients in blender and mix until smooth consistency is reached.
  3. Serve chilled in shooter glasses.
  4. Garnish
  5. Garnish with mint sprigs
Nutrition Information
Calories: 237 Fat: 2g Saturated fat: 1g Trans fat: 0g Carbohydrates: 49g Sugar: 15g Sodium: 83mg Fiber: 4g Protein: 8g Cholesterol: 10mg

 

Strawberry Shortcake

By No Comments

Strawberry Shortcake
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1 quart strawberries, sliced and sweetened
  • 2 cups all-purpose flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • 2 Tbsp granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • ⅓ cup solid vegetable shortening
  • 1 cup water
Instructions
  1. Clean and slice strawberries.
  2. Sprinkle with sugar to taste.
  3. Let stand for 1 hour.
  4. Preheat oven to 450°F.
  5. Grease one 8-inch round layer cake pan.
  6. In large mixing bowl sift together flour, SACO Buttermilk Blend, sugar, baking powder, baking soda and salt.
  7. Cut in shortening thoroughly until mixture resembles corn meal.
  8. Stir in water, just until blended.
  9. Pat into pan.
  10. Bake 20 minutes, or until golden brown.
  11. Remove from pan and place on cake rack.
  12. Split shortcake while still warm.
  13. Spread with butter.
  14. Fill and top with sweetened berries.
  15. Serve warm with whipped cream.
Nutrition Information
Calories: 173 Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 36g Sugar: 9g Sodium: 376mg Fiber: 3g Protein: 5g Cholesterol: 3mg

 

Strawberry Lemon Coffee Cake

By No Comments

Strawberry Lemon Coffee Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 3 cups flour
  • 2½ cups sugar
  • ¾ cup butter
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp lemon zest
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • 2 eggs
  • ⅔ cup water
  • ½ cup sour cream
  • ½ cup nuts, finely chopped
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour one 13 x 9-inch cake pan.
  4. In a large bowl mix flour and sugar.
  5. Using a pastry blender cut in the butter until mixture resembles coarse crumbs.
  6. Set aside ½ cup of flour mixture for crumb topping.
  7. Into remaining flour mixture stir in baking powder, baking soda, salt, lemon zest and Saco Cultured Buttermilk Blend.
  8. Make a well in the center of dry mixture.
  9. In a separate bowl, stir together eggs, water and sour cream until smooth.
  10. Add the egg mixture all at once into the well of the dry mixture.
  11. Stir just until moistened.
  12. Spread two thirds of the batter over the bottom and about 1 inch up the sides of the prepared pan. Carefully spread the strawberry filling on top of the batter in pan.
  13. Spoon remaining batter in small mounds on top of the entire surface.
  14. Add the nuts to the reserved flour crumbs and mix.
  15. Sprinkle the crumbs and nuts on top.
  16. Bake for 30-40 minutes or until a toothpick inserted in center comes out clean.
  17. Cool in pan on a rack.
  18. Filling
  19. place all ingredients in a blender, blend and set aside
Nutrition Information
Calories: 176 Fat: 7g Saturated fat: 3g Trans fat: 0g Carbohydrates: 28g Sugar: 18g Sodium: 111mg Fiber: 1g Protein: 2g Cholesterol: 25mg

 

Strawberry Jam Shortcake

By No Comments

Strawberry Jam Shortcake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 2 cups all-purpose flour
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ¼ tsp salt
  • 2 tsp baking powder
  • ½ cup cold butter
  • ¾ cup sugar
  • 1 egg
  • 2 Tbsp lemon juice
  • 1 cup strawberry jam
  • 1 egg white
  • ¼ cup almonds
Instructions
  1. Preheat oven to 350°F.
  2. Butter and flour a 9 inch round cake pan.
  3. Sift flour, Saco Cultured Buttermilk Blend, salt and baking powder into a large bowl.
  4. Cut in the cold butter using a pastry cutter.
  5. Stir in sugar, then egg.
  6. Add the lemon juice mixing until dough is formed.
  7. Wrap in plastic wrap and refrigerate for 30 minutes.
  8. Take ⅔ of the dough and roll out a circle and place in the bottom of the pan.
  9. Spread with the strawberry jam.
  10. Take the remaining dough and roll out to place over jam.
  11. Seal the edges together and brush the top with egg white.
  12. Sprinkle with almonds.
  13. Bake for 40-50 minutes or until golden brown.

 

Strawberry Fruity “Short-Cut” Cake

By No Comments

Strawberry Fruity “Short-Cut” Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 7 oz jar marshmallow cream
  • 2 cups frozen sliced strawberries in syrup, thawed
  • 3oz pkg strawberry jello
  • ½ cup butter
  • 1½ cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2½ cups cake flour
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • ½ cup crushed pineapple, drained
  • Topping
  • 16 oz frozen whipped topping, thawed
  • 10 oz frozen whole strawberries in syrup
  • 3 bananas, sliced
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Generously grease bottom only of 13 x 9 cake pan.
  4. In bottom of pan, evenly spread the marshmallow cream.
  5. In a small mixing bowl, combine strawberries with syrup and jello, mix well and set aside.
  6. In a large mixing bowl blend butter, sugar add eggs and beat well.
  7. Stir in vanilla.
  8. In a separate bowl combine all dry ingredients; add alternately to butter and sugar mixture with the water.
  9. Blend well.
  10. Stir in pineapple.
  11. Pour batter evenly over marshmallow cream, spoon strawberry mixture evenly over batter.
  12. Bake for 50-60 minutes, until golden brown and toothpick comes out clean when inserted in center. Topping
  13. Spread whipped topping over the top, or serve with dollops of whipped topping.
  14. Decorate each serving with sliced bananas and strawberries.
  15. Drizzle with strawberry syrup.
Nutrition Information
Calories: 209 Fat: 7g Saturated fat: 4g Trans fat: 0g Carbohydrates: 36g Sugar: 24g Sodium: 64mg Fiber: 1g Protein: 2g Cholesterol: 36mg

 

Strawberry Crepes

By No Comments

Strawberry Crepes
Serves: 6 servings
 
Ingredients
  • Crepes
  • ½ cup flour, sifted
  • ½ tsp salt
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • 1 Tbsp lemon rind, grated
  • 2 eggs, well beaten
  • ⅔ cup water
  • 1 Tbsp butter, melted
Instructions
  1. Combine flour, salt and Saco Foods Cultured Buttermilk Blend.
  2. In a separate bowl combine the lemon rind, eggs, water and melted butter.
  3. Beat until smooth.
  4. Pour ¼ cup batter into a hot 7 inch griddle or pan.
  5. Tilt to spread thinly.
  6. When lightly browned, turn; brown other side.
  7. To serve place crepe on serving plate, then cover with strawberries and whipped cream.
  8. Place another crepe on top and repeat layer with strawberries and whipped cream.
  9. Layer with one more crepe, also topping with strawberries and whipped cream.
  10. Cut in to wedges if desired.
Nutrition Information
Calories: 143 Fat: 7g Saturated fat: 4g Trans fat: 0g Carbohydrates: 16g Sugar: 5g Sodium: 262mg Fiber: 1g Protein: 5g Cholesterol: 80mg

 

Steakhouse Biscuits

By No Comments

Steakhouse Biscuits
Cook time: 
Total time: 
Serves: 12 biscuits
 
Ingredients
  • 2 cups flour, sifted
  • 1 Tbsp baking powder
  • ¼ tsp baking soda
  • 2 Tbsp granulated sugar
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ⅓ cup shortening
  • 1 Tbsp steak grilling seasoning
  • 2 Tbsp ice water
  • 1 cup sour cream
  • 2 Tbsp butter, melted
Instructions
  1. Preheat oven to 450°F.
  2. Sift dry ingredients together in large mixing bowl.
  3. Cut in shortening until mixture resembles coarse crumbs.
  4. Stir in seasoning mix.
  5. In a separate bowl, combine water and sour cream; add to dry ingredients.
  6. Mix just to combine ingredients.
  7. Turn out dough onto lightly floured surface; knead 8-12 times. Roll out to ½ inch thickness.
  8. Cut out biscuits with floured biscuit cutter.
  9. Cut straight down; do not twist cutter.
  10. Brush biscuits with melted butter.
  11. On ungreased baking sheet, bake for 10-12 minutes.
  12. Remove biscuits from oven and brush again with melted butter.

 

Spiced Pumpkin Pear Crunch Bread

By No Comments

Spiced Pumpkin Pear Crunch Bread
Cook time: 
Total time: 
Serves: 20 servings
 
Ingredients
  • Bread
  • ⅔ cup oil
  • 3 cups sugar
  • 4 eggs
  • 2 cups pumpkin
  • ⅔ cup water
  • 2 tsp vanilla
  • 3 cups flour
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • ½ tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • ½ tsp cloves
  • ½ tsp pumpkin spice
  • 1 large ripe pear, diced
  • Crunch Topping
  • ¼ cup flour
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • ¼ cup pecans, chopped
  • 2 Tbsp butter, melted
Instructions
  1. Bread
  2. Preheat oven to 350°F.
  3. Lightly grease two 9 x 5 inch loaf pans.
  4. In a large bowl, whisk together the oil and sugar.
  5. Whisk in eggs, pumpkin, water and vanilla.
  6. In a medium bowl combine flour, Saco Cultured Buttermilk Blend, baking powder, baking soda, salt, cinnamon, cloves and pumpkin spice.
  7. Add dry mixture to large bowl and stir to blend.
  8. Fold in diced pear.
  9. Spoon batter into prepared pans.
  10. Cover with topping.
  11. Bake for one hour or until cake tester inserted in the center comes out clean.
  12. Remove the bread from the oven and cool it on a rack for 10 minutes before turning it out of the pan to finish cooling.
  13. Crunch Topping
  14. Mix together the flour, brown sugar, cinnamon, and pecans in a small bowl.
  15. Add melted butter and mix until topping is crumbly.
  16. Sprinkle on top of each loaf.
Nutrition Information
Calories: 326 Fat: 11g Saturated fat: 2g Trans fat: 0g Carbohydrates: 55g Sugar: 38g Sodium: 337mg Fiber: 2g Protein: 4g Cholesterol: 41mg

 

Spice Cake With Brown Butter Icing

By No Comments

Spice Cake With Brown Butter Icing
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2½ cups all-purpose flour
  • 1 cup sugar
  • ¾ cup brown sugar, packed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 5 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp ground cinnamon
  • ¾ tsp ground allspice
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • 1⅓ cup water
  • ½ cup solid vegetable shortening
  • 3 eggs
  • ¼ cup pecans, chopped and toasted*
  • Brown Butter Frosting
  • ⅓ cup butter or margarine
  • ⅓ cup solid vegetable shortening
  • 4 cups powdered sugar
  • ¼ tsp vanilla extract
  • 3 Tbsp water
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour two 8-inch round cake pans.
  4. In large mixing bowl combine all ingredients.
  5. Beat 30 seconds on low speed to moisten.
  6. Beat at high speed for 3 minutes.
  7. Pour batter into prepared pans.
  8. Bake 40 to 45 minutes, or until wooden toothpick tests clean.
  9. Cool on racks.
  10. To assemble cake, split cake layers in half horizontally, so that you have 4 layers.
  11. Place one layer on serving plate, top side down, and spread with thin layer of Brown Butter Icing. Repeat for next 2 layers.
  12. Put top cake on, spread with remaining icing, then sprinkle with chopped, toasted pecans.
  13. *Pecan Preparation:
  14. Chop ¼ cup pecans.
  15. Place in shallow baking pan on center rack of oven.
  16. Bake in preheated 350°F oven until lightly browned (about 5 minutes).
  17. Sprinkle on cake as directed. (Note: Photo shown uses whole pecans for decoration.)
  18. Brown Butter Frosting
  19. In small saucepan heat butter until light golden brown.
  20. Cool slightly.
  21. In separate mixing bowl cream together shortening and 1 cup powdered sugar.
  22. Add melted butter, remaining powdered sugar, vanilla and enough water to make icing creamy.
Nutrition Information
Calories: 436 Fat: 17g Saturated fat: 6g Trans fat: 1g Carbohydrates: 69g Sugar: 53g Sodium: 305mg Fiber: 1g Protein: 4g Cholesterol: 46mg