SacoFoods

Buttermilk

Buttermilk Spice Doughnuts (Cake Type)

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Buttermilk Spice Doughnuts (Cake Type)
Serves: 1.5 dozen
 
Ingredients
  • 3¼ cups all-purpose flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅔ cup granulated sugar
  • 4 Tbsp butter or margarine, softened
  • 2 large eggs, at room temperature
  • ⅔ cup water
  • ½ cup powdered sugar
Instructions
  1. In medium mixing bowl sift together flour, Buttermilk Blend, baking powder, baking soda, salt, cinnamon and nutmeg.
  2. Set aside.
  3. In large mixing bowl cream together granulated sugar and butter.
  4. Beat in eggs, one at a time.
  5. Alternately add flour mixture and water to sugar mixture, until well-blended.
  6. Chill.
  7. Using a pastry cloth and lightly-floured hands (not rolling pin), pat out dough ½ inch thick, using as little flour as possible to avoid sticking.
  8. Cut with doughnut cutter and let rest 15 minutes.
  9. In deep frying pan, heat 2 to 3 inches of oil to 375°F.
  10. Gently place doughnuts onto oil-coated spatula and slide them into oil.
  11. Turn over as they rise to surface.
  12. Deep fry until brown.
  13. Drain on paper towel.
  14. Cool.
  15. Place powdered sugar in paper bag.
  16. Add a few doughnuts at a time and shake to coat.

 

Buttermilk Spice Cake

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Buttermilk Spice Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 2½ cups all-purpose flour
  • 1 cup granulated sugar
  • ¾ cup brown sugar
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • 5 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp salt
  • ¾ tsp ground cinnamon
  • ¾ tsp ground allspice
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • 1⅓ cups water
  • ½ cup solid vegetable shortening
  • 3 eggs
  • Caramel Frosting
  • ½ cup butter or margarine
  • 1 cup dark brown sugar
  • ¼ tsp salt
  • ¼ tsp milk
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • 2 cups powdered sugar Milk, as needed
Instructions
  1. Cake
  2. Have ingredients at room temperature.
  3. Preheat oven to 350°F.
  4. Grease and flour one 13 x 9 inch baking pan, or two 8 or 9-inch round layer pans.
  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 prepared pan(s).
  9. Bake oblong pan 45 minutes, layer pans 40 to 45 minutes, or until wooden pick tests done.
  10. Cool.
  11. Frost with Caramel Frosting.
  12. Caramel Frosting
  13. Melt butter in a saucepan over low heat, but do not let it brown.
  14. Stir in brown sugar and salt.
  15. Bring to a boil over medium heat and boil hard 2 minutes, stirring constantly.
  16. Remove from heat.
  17. Add milk and SACO Buttermilk Blend; stir vigorously.
  18. Return pan to heat and bring mixture to a full boil.
  19. Remove from heat at once and set aside to cool to lukewarm (about 20 minutes).
  20. Stir powdered sugar into the lukewarm mixture and beat until smooth.
  21. If frosting hardens too much to spread, beat in a few drops of milk.
  22. Makes enough to fill and frost two 9-inch layers, or one oblong cake.
Nutrition Information
Calories: 203 Fat: 7g Saturated fat: 3g Trans fat: 0g Carbohydrates: 34g Sugar: 26g Sodium: 175mg Fiber: 0g Protein: 2g Cholesterol: 26mg

 

Buttermilk Scones

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Buttermilk Scones
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup butter, room temperature
  • 6 Tbsp granulated sugar
  • 3 large eggs
  • ⅓ cup water
Instructions
  1. In medium mixing bowl stir together flour, baking powder and Buttermilk Blend.
  2. In the large bowl of an electric mixer, beat butter until creamy.
  3. Add sugar and beat 3 to 5 minutes until pale and fluffy.
  4. Add eggs, one at a time, beating after each addition.
  5. Scrape sides of bowl; reduce speed to low.
  6. Add flour mixture and mix just until blended.
  7. Scrape sides.
  8. Add water and mix just until blended.
  9. Remove bowl from machine.
  10. Scoop ⅓ cup cupfuls of dough onto an ungreased cookie sheet, placing mounds about 2 inches apart. (An ice cream scoop speeds scooping.)
  11. Loosely cover dough with plastic wrap and refrigerate about 45 minutes (or freeze and, when hard, remove to a plastic bag and freeze for up to 6 weeks).
  12. Preheat oven to 350°F.
  13. Uncover scones and bake 15 minutes.
  14. Reduce heat to 325°F and bake an additional 13 minutes, or until pale golden brown.
  15. Cool, uncovered, on a wire rack.Variations: Once dough is mixed, you can fold in things such as SACO Chocolate CHUNKS, flavored chips, nuts, raisins, dried cranberries, coconut, dried fruit, or whatever your taste buds desire! Note:
  16. If you do not have a large electric mixer, simply use a sturdy bowl and a hand electric mixer to make dough.
Nutrition Information
Calories: 279 Fat: 16g Saturated fat: 10g Trans fat: 0g Carbohydrates: 30g Sugar: 6g Sodium: 245mg Fiber: 1g Protein: 4g Cholesterol: 41mg

 

Buttermilk Rolls

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Buttermilk Rolls
Cook time: 
Total time: 
Serves: 12 large rolls
 
Ingredients
  • 4 cups all-purpose flour
  • 2 pkgs active dry yeast
  • 3 Tbsp granulated sugar
  • 1 tsp salt
  • ½ tsp baking soda
  • 5 Tbsp SACO Cultured Buttermilk Blend
  • 1¼ cups water
  • ½ cup solid vegetable shortening
Instructions
  1. Preheat oven to 400°F.
  2. Grease large glass mixing bowl; set aside.
  3. In separate large mixing bowl combine 1½ cups flour, yeast, sugar, salt, baking soda and Buttermilk Blend.
  4. In small saucepan heat water and shortening until warm (120°F).
  5. Add warm water mixture to flour mixture and beat at high speed for 3 minutes.
  6. Add additional flour, up to another 2½ cups, kneading until soft, smooth dough ball forms.
  7. Place in prepared bowl, turning to grease all sides.
  8. Cover and let rise 35 minutes.
  9. Punch down and shape into 12 large (18 medium) rolls.
  10. Place rolls close together on greased cookie sheet, or in greased square baking dish, and let rise again until double in size.
  11. Bake 15 minutes, or until golden brown.
Nutrition Information
Calories: 253 Fat: 9g Saturated fat: 2g Trans fat: 1g Carbohydrates: 37g Sugar: 4g Sodium: 261mg Fiber: 1g Protein: 6g Cholesterol: 2mg

 

Buttermilk Raspberry Rum Crepes

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Buttermilk Raspberry Rum Crepes
Cook time: 
Total time: 
Serves: 10 servings
 
Ingredients
  • Crepes
  • 2 eggs
  • 1 cup cold water
  • ½ tsp vanilla extract
  • ¾ cup all-purpose flour
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • ½ tsp salt
  • 2 Tbsp granulated sugar
  • ¼ cup almonds, chopped
  • Raspberry Rum Filling
  • 1 cup red raspberry jam
  • 2 Tbsp spiced rum
Instructions
  1. Crepes
  2. In medium mixing bowl beat eggs.
  3. Add water and vanilla.
  4. In large mixing bowl combine flour, Buttermilk Blend, salt and sugar.
  5. Gradually add liquid ingredients to dry ingredients, beating until batter is free from lumps.
  6. Heat small frying pan.
  7. Melt small amount of butter in pan, swirling to cover bottom and up sides of skillet, or use non-stick cooking spray.
  8. Swirling immediately upon addition, pour enough of the batter into pan to provide thin coating on bottom and slightly up sides of pan.
  9. Cook over medium heat 2 minutes, turn crepe, cook an additional 30 seconds.
  10. Remove from pan and spread with Raspberry Rum Filling.
  11. Repeat with remaining batter, using same amount of batter for each crepe.
  12. Roll up crepes like a jelly roll and place on serving platter.
  13. Top with almonds.
  14. Raspberry Rum Filling
  15. In small mixing bowl combine both ingredients.
  16. Spread over crepes as directed.
Nutrition Information
Calories: 167 Fat: 2g Saturated fat: 0g Trans fat: 0g Carbohydrates: 33g Sugar: 19g Sodium: 147mg Fiber: 1g Protein: 3g Cholesterol: 38mg

 

Buttermilk Quick Mix

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Buttermilk Quick Mix
Serves: 6 cups
 
Ingredients
  • 4 cups all-purpose flour
  • 4 tsp baking powder
  • 1 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: 557 Fat: 27g Saturated fat: 7g Trans fat: 3g Carbohydrates: 68g Sugar: 3g Sodium: 1238mg Fiber: 2g Protein: 11g Cholesterol: 4mg

 

Buttermilk Pralines

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Buttermilk Pralines
Serves: 24 servings
 
Ingredients
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • ⅛ tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 cup water
  • 2 Tbsp butter or margarine
  • 1½ cups pecan halves
  • 1 tsp vanilla extract
Instructions
  1. In large 3-quart saucepan combine sugar, baking soda, salt and Buttermilk Blend.
  2. Stir in water.
  3. Bring to a boil over high heat, stirring constantly until mixture reaches 210°F on candy thermometer.  Stir in butter and pecans.
  4. Cook over medium heat, stirring often, until mixture reaches 230°F (syrup will cling together but flatten out when dropped in cold water).
  5. Remove from heat and add vanilla.
  6. Allow to stand 5 minutes.
  7. Beat with wooden spoon 5 to 8 minutes.
  8. Drop in mounds on waxed paper.
  9. Allow to cool.

 

Buttermilk Pound Cake with Chocolate & Almonds

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Buttermilk Pound Cake with Chocolate & Almonds
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • Cake
  • 2¾ cup sugar
  • 1½ cup butter, softened
  • 1 tsp vanilla
  • 7 eggs
  • 3 cups flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • ½ tsp almond extract
  • ½ cup SACO Chocolate CHUNKS
  • Garnish
  • 1 cup SACO Chocolate CHUNKS, melted
  • ½ cup cream
  • ½ cup almonds, sliced
Instructions
  1. Cake
  2. combine sugar and butter.
  3. Add vanilla and eggs, one at a time, beat well.
  4. In a separate bowl combine flour, baking powder, salt, Saco Cultured Buttermilk.
  5. Combine with the creamed mixture, add water, almond extract and Saco Chocolate Chunks.
  6. Mix well and pour into prepared pan.
  7. Bake for 55-65 minutes.
  8. Garnish when cooled.
  9. Garnish
  10. Combine all ingredients in a mixing bowl.
Nutrition Information
Calories: 681 Fat: 36g Saturated fat: 21g Trans fat: 0g Carbohydrates: 85g Sugar: 59g Sodium: 332mg Fiber: 3g Protein: 9g Cholesterol: 178mg

 

Buttermilk Pound Cake

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Buttermilk Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 3 cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¾ tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 cup butter or margarine, softened
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • 1 cup water
Instructions
  1. Preheat oven to 350°F.
  2. Grease and flour one bundt pan.
  3. In large mixing bowl sift together flour, baking soda, baking powder, salt and SACO Buttermilk Blend; set aside.
  4. In a separate mixing bowl cream together butter and sugar.
  5. Add eggs, one at a time.
  6. Beat at medium speed with electric mixer 2½ minutes.
  7. Add vanilla and lemon extract.
  8. Add dry ingredients to creamed mixture alternately with water, beginning and ending with dry ingredients.
  9. Do not over-beat.
  10. Place in prepared pan.
  11. Bake 50 to 60 minutes, or until wooden toothpick tests done.
  12. Let cake cool in pan 10 minutes, then turn it out on a rack to cool completely.
  13. Serve unfrosted, or sift a little powdered sugar over the top and sides of the cake before serving.
Nutrition Information
Calories: 297 Fat: 12g Saturated fat: 7g Trans fat: 0g Carbohydrates: 44g Sugar: 26g Sodium: 268mg Fiber: 1g Protein: 4g Cholesterol: 32mg

 

Buttermilk Popovers

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Buttermilk Popovers
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 cup all-purpose flour
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • ½ tsp salt
  • 2 eggs
  • 1 cup water
Instructions
  1. Preheat oven to 450°F.
  2. Grease 6 deep custard cups. (The deeper the better, as a shallow cup will not pop well.  A 6 ounce Pyrex custard cup is the best.)
  3. In large mixing bowl sift together the flour, Buttermilk Blend and salt.
  4. In small mixing bowl beat eggs with a hand beater until fluffy.
  5. Add water and eggs to the flour mixture.
  6. Beat just until smooth.
  7. Do not overbeat.
  8. Pour batter into prepared cups, filling only about ⅓ full.
  9. Bake 20 minutes at 450°F, then reduce heat to 350°F and bake an additional 20 minutes.
  10. Remove at once from cups.
  11. Serve hot and with butter.
Nutrition Information
Calories: 85 Fat: 0g Saturated fat: 0g Trans fat: 0g Carbohydrates: 17g Sugar: 1g Sodium: 218mg Fiber: 1g Protein: 4g Cholesterol: 1mg