SacoFoods

Buttermilk

Canadian Bacon Cheese Bread

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Canadian Bacon Cheese Bread
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • ¼ cup SACO Mix’n Drink Instant Skim Milk 1¾ cups flour ⅓ cup sugar 2 tsp baking powder ¼ tsp salt ¼ tsp onion powder ½ cup cheddar cheese, shredded ½ cup Canadian bacon, chopped ¾ cup water 1 egg ¼ cup butter, melted
Instructions
  1. Preheat oven to 375°F.
  2. Grease one loaf pan.
  3. Combine dry ingredients.
  4. Add cheese and Canadian bacon.
  5. In a separate bowl, mix wet ingredients.
  6. Combine wet and dry ingredients just until blended.
  7. Pour into prepared pan.
  8. Bake 20 minutes.
  9. Serve warm.

 

California Sunny Wheat Bread

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California Sunny Wheat Bread
Serves: 2 servings (1lb loaf)
 
Ingredients
  • 1lb Loaf
  • ¾ cup water
  • 2 Tbsp vegetable oil
  • 2 Tbsp honey
  • 6 dried fig halves
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp salt
  • ⅔ cup whole wheat flour
  • 1⅓ cups bread flour
  • 2¼ tsp Red Star® Active Dry Yeast
  • 1.5lb loaf
  • 1 cup water
  • *1 3 Tbsp vegetable oil
  • 3 Tbsp honey
  • 8 dried fig halves
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • *2 1½ tsp salt
  • 1 cup whole wheat flour
  • 2¼ 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 Basic 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.
Nutrition Information
Calories: 115 Fat: 3g Saturated fat: 0g Trans fat: 0g Carbohydrates: 20g Sugar: 4g Sodium: 202mg Fiber: 2g Protein: 3g Cholesterol: 0mg

 

Caliente Salsa Muffin

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Caliente Salsa Muffin
Cook time: 
Total time: 
Serves: 6 jumbo muffins
 
Ingredients
  • 2½ cups flour
  • 1 cup yellow corn meal
  • 2 Tbsp sugar
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp cayenne pepper
  • 1¼ cups medium spiced salsa
  • 2 large eggs
  • ¼ cup vegetable oil
  • ½ tsp worcestershire sauce
  • ¼ cup cilantro, chopped
  • 2 green onions, chopped Sour Cream Salsa
Instructions
  1. Preheat oven to 350°F.
  2. Grease a jumbo muffin pan with six sections.
  3. In a large bowl mix together dry ingredients.
  4. In another bowl mix salsa, eggs, oil and sauce until blended.
  5. Add green onions and cilantro.
  6. Stir into flour mixture just until moistened.
  7. Spoon into muffin cups. Bake 20-25 minutes.
  8. Cool 10 minutes. Remove from pan.
  9. Serve warm with sour cream and salsa.

 

Cake on a Cloud

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Cake on a Cloud
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • 1 cup butter
  • 1½ cups water, divided
  • ⅓ cup vegetable oil
  • 2 cups flour
  • 2 cups sugar
  • 1 tsp baking soda
  • ¼ tsp salt
  • 5 Tbsp SACO Premium Cocoa
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2 eggs, beaten
Instructions
  1. Preheat oven to 350°F.
  2. Grease a 9 x 13-inch baking pan.
  3. In a small pan melt butter with 1 cup water and vegetable oil.
  4. In a medium bowl mix the flour, sugar, baking soda, salt, Saco Premium Baking Cocoa and Saco Cultured Buttermilk Blend until well blended.
  5. In a separate bowl mix the eggs and ½ cup water, set aside.
  6. Mix the hot mixture with the flour mixture, stirring well.
  7. Add egg mixture and stir again.
  8. Pour into prepared pan and bake 20 minutes or until toothpick, inserted in center, comes out clean.
  9. Frost or drizzle with icing, if desired.

 

Buttery Cinnamon Walnut Coffee Cake

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Buttery Cinnamon Walnut Coffee Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 1 cup flour
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • 2 tsp baking powder
  • 1 egg
  • 2 Tbsp oil
  • 1 tsp vanilla
  • ½ cup sugar pinch salt
  • ⅔ cup water
  • Topping
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • ¾ cup walnuts, chopped
  • ½ cup butter, melted
Instructions
  1. Cake
  2. Preheat oven to 375°F.
  3. Grease and flour 8 inch baking pan.
  4. Combine all ingredients and beat until smooth, then pour into pan.
  5. Combine the topping ingredients and sprinkle over the cake batter.
  6. Bake 20 to 25 minutes.
  7. Remove cake from oven, pour melted butter over the top, and return cake to the oven for 5 minutes. Remove and cool.
  8. Topping
  9. In a mixing bowl combine sugar, cinnamon and walnuts
Nutrition Information
Calories: 189 Fat: 11g Saturated fat: 4g Trans fat: 0g Carbohydrates: 21g Sugar: 14g Sodium: 118mg Fiber: 1g Protein: 2g Cholesterol: 28mg

 

Butterscotch Buttermilk Drop Cookies

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Butterscotch Buttermilk Drop Cookies
Cook time: 
Total time: 
Serves: 48 cookies
 
Ingredients
  • Cookies
  • ½ cup butter or margarine, softened
  • 1½ cups brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2½ cups all-purpose flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup water
  • ⅔ cup walnuts or pecans, chopped
  • Brown Butter Frosting
  • ½ cup butter or margarine, softened
  • 2 cups powdered sugar, sifted
  • 3 Tbsp boiling water
Instructions
  1. Cookies
  2. Preheat oven to 350°F.
  3. Grease cookie sheet.
  4. In large mixing bowl beat butter until light.
  5. Add brown sugar and cream together until mixture is light and fluffy.
  6. Beat in eggs and vanilla and blend thoroughly.
  7. In medium mixing bowl sift together flour, SACO Buttermilk Blend, baking soda, baking powder and salt.
  8. Add water alternately with dry ingredients to creamed mixture and stir just until ingredients are well-mixed.
  9. Do not overbeat.
  10. Stir in nuts.
  11. Drop round tablespoonfuls of dough about 2½ inches apart onto prepared cookie sheet.
  12. Bake 10 to 12 minutes, or until browned and barely firm to touch.
  13. Remove cookies and cool on racks.
  14. Frost with Brown Butter Frosting.
  15. Brown Butter Frosting
  16. Melt butter in small saucepan and cook over medium heat, stirring constantly, until butter stops bubbling and is nut-brown in color.
  17. Combine with sifted powdered sugar and boiling water.
  18. Beat until smooth and of spreading consistency.
  19. Makes enough to frost about 5 dozen cookies.
Nutrition Information
Calories: 122 Fat: 6g Saturated fat: 3g Trans fat: 0g Carbohydrates: 17g Sugar: 12g Sodium: 90mg Fiber: 0g Protein: 1g Cholesterol: 11mg

 

Buttermilk Yellow Cake For Two

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Buttermilk Yellow Cake For Two
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 1¼ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • ½ tsp salt
  • ⅓ cup solid vegetable shortening
  • 1 egg
  • 1 tsp vanilla extract
  • ¾ cup water
  • Coconut Broiled Topping
  • 2 Tbsp butter or margarine, softened
  • ⅓ cup brown sugar
  • ¼ cup nuts, chopped
  • ½ cup flaked coconut
  • 1½ Tbsp milk
Instructions
  1. Cake
  2. Have ingredients at room temperature.
  3. Preheat oven to 350°F.
  4. Grease and flour one 8 or 9-inch square baking pan.
  5. In large mixing bowl sift together dry ingredients.
  6. Add remaining ingredients and blend ½ minute on low speed, scraping bowl constantly.
  7. Beat 3 minutes on high speed, scraping bowl occasionally.
  8. Pour into pan.
  9. Bake 30 to 35 minutes, or until wooden toothpick tests done.
  10. Top warm cake with Coconut Broiled Topping and broil as directed.
  11. Coconut Broiled Topping
  12. In medium mixing bowl thoroughly blend together butter, brown sugar, nuts and coconut.
  13. Stir in milk.
  14. Spread mixture evenly over warm cake.
  15. Set oven control at broil or 550°F.
  16. Place cake 5 inches from heat and broil about 3 minutes, or until topping bubbles and browns slightly. (Watch carefully—mixture burns easily.)
  17. Tops one 9-inch square cake.
Nutrition Information
Calories: 153 Fat: 4g Saturated fat: 2g Trans fat: 0g Carbohydrates: 27g Sugar: 19g Sodium: 137mg Fiber: 1g Protein: 2g Cholesterol: 16mg

 

Buttermilk Whole Wheat Quick Mix

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Buttermilk Whole Wheat Quick Mix
Serves: 6 cups
 
Ingredients
  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1¾ tsp salt
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • ¾ cup solid vegetable shortening
Instructions
  1. In large mixing bowl stir together dry ingredients.
  2. Cut in shortening with pastry blender (or fork) until mixture resembles corn meal.
  3. Store in tightly covered container in cool, dry place; refrigeration is the best storage method.
  4. Recipe can easily be doubled.
Nutrition Information
Calories: 539 Fat: 27g Saturated fat: 7g Trans fat: 3g Carbohydrates: 64g Sugar: 3g Sodium: 1126mg Fiber: 6g Protein: 12g Cholesterol: 4mg

 

Buttermilk Waffles

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Buttermilk Waffles
Prep time: 
Cook time: 
Total time: 
Serves: 4 waffles
 
Ingredients
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ cup SACO Cultured Buttermilk Blend
  • ¼ tsp salt
  • 1 tsp granulated sugar
  • 1 egg
  • 1 cup water
  • 3 Tbsp butter or margarine, melted
Instructions
  1. In a large mixing bowl sift together first six ingredients and set aside.
  2. In small mixing bowl beat egg until thick, then beat in water and melted butter.
  3. Add egg mixture to dry ingredients in large bowl and beat until smooth.
  4. Do not overbeat.
  5. Meanwhile, heat waffle iron.
  6. Use either regular or Belgian waffle maker.
  7. Pour batter into waffle iron and bake according to directions of the waffle iron manufacturer.
  8. Serve for breakfast with butter and syrup or for dessert with whipped cream and strawberries.
Nutrition Information
Calories: 226 Fat: 9g Saturated fat: 6g Trans fat: 0g Carbohydrates: 29g Sugar: 5g Sodium: 532mg Fiber: 1g Protein: 7g Cholesterol: 28mg

 

Buttermilk Treasure Bars

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Buttermilk Treasure Bars
Cook time: 
Total time: 
Serves: 4 dozen cookies
 
Ingredients
  • Bars
  • ½ cup butter or margarine, softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
  • ¼ cup SACO Cultured Buttermilk Blend
  • ¾ cup water
  • 1 cup maraschino cherries, chopped
  • 1 cup walnuts, chopped
  • 1 cup SACO Chocolate CHUNKS
  • Vanilla Butter Frosting
  • ⅓ cup butter or margarine, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 Tbsp milk
Instructions
  1. Bars
  2. Preheat oven to 325°F.
  3. Grease one 15 x 10 pan.
  4. In large mixing bowl cream together butter and sugars.
  5. Add eggs and vanilla.
  6. In medium mixing bowl sift together flour, baking powder, salt, baking soda and Buttermilk Blend. Add dry ingredients to creamed mixture, alternating with water, stirring just until ingredients are well-mixed.
  7. Do not overbeat.
  8. Stir in cherries, nuts and CHUNKS.
  9. Spread into prepared pan.
  10. Bake 30 minutes, or until wooden toothpick tests done.
  11. Frost with Vanilla Butter Frosting.
  12. Vanilla Butter Frosting
  13. In large mixing bowl blend together butter and sugar.
  14. Stir in vanilla and enough milk to obtain desired consistency.
  15. Beat until frosting is smooth.
  16. Spread on cooled bars.
Nutrition Information
Calories: 92 Fat: 5g Saturated fat: 2g Trans fat: 0g Carbohydrates: 12g Sugar: 7g Sodium: 62mg Fiber: 1g Protein: 1g Cholesterol: 6mg