SacoFoods

Buttermilk

Buttermilk Pizza

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Buttermilk Pizza
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Crust
  • 2½ cups all-purpose flour
  • 1 pkg dry yeast
  • 1 tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • ½ tsp baking soda
  • 2 Tbsp solid vegetable shortening
  • 1 cup warm water (120-130°F)
  • Toppings
  • 1½ cups prepared pizza sauce
  • 1½ pounds ground beef or sausage, browned
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • ½ cup ripe olives, chopped
  • 4 oz mushrooms
  • 16 oz mozzarella cheese, grated
Instructions
  1. Crust
  2. In medium mixing bowl, combine 1 cup flour, yeast, salt, Buttermilk Blend, baking soda and shortening.
  3. Add warm water and mix by hand until blended.
  4. Gradually stir in remaining flour (1½ cups) to make a firm dough.
  5. Cover and allow to rest 15 minutes.
  6. Prepare toppings.
  7. Divide dough into two parts.
  8. Press into two greased 12 or 14-inch pizza pans or cookie sheets, using well-floured or greased fingers.
  9. Whole Wheat Buttermilk Pizza:
  10. Follow instructions for Buttermilk Pizza except reduce all-purpose flour to 1½ cups and add 1 cup whole wheat flour.
  11. Mix flours together.
  12. Toppings
  13. Divide Toppings in half.
  14. Spread dough with pizza sauce, then browned meat, green pepper, onion, ripe olives, and mushrooms (or you can choose your own favorite toppings).
  15. Top with mozzarella cheese, or your favorite cheese.
  16. Bake at 400°F for 25 to 30 minutes, or until edges are crisp and light golden brown and cheese is melted.
  17. Serve immediately.
Nutrition Information
Calories: 693 Fat: 39g Saturated fat: 16g Trans fat: 0g Carbohydrates: 45g Sugar: 5g Sodium: 1918mg Fiber: 3g Protein: 38g Cholesterol: 82mg

 

Buttermilk Pineapple Upside Down Cake

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Buttermilk Pineapple Upside Down Cake
Cook time: 
Total time: 
Serves: 9 servings
 
Ingredients
  • Cake
  • ½ cup unsalted butter, softened
  • ⅔ cup sugar
  • 2 eggs
  • ⅔ cup water, at room temperature
  • 1 Tbsp maple syrup
  • ½ tsp vanilla extract
  • 1½ cups all-purpose flour
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp cinnamon
  • Topping
  • 9 pineapple rings
  • 4 Tbsp butter
  • 2 Tbsp maple syrup
  • ¾ cup light brown sugar, packed
  • 9 cherries
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. In a mixing bowl, beat the butter with an electric mixer on high speed until fluffy.
  4. Gradually beat in the sugar.
  5. Add the eggs, one at a time, beating well after each addition.
  6. In a separate bowl combine the water, maple syrup and vanilla extract into the same measuring cup. Blend the combined liquids with a spoon.
  7. Pour half of the liquid mixture into the creamed butter and sugar and beat well for 30 seconds.
  8. Sift together the flour, Saco Cultured Buttermilk Blend, salt, baking powder, baking soda, and cinnamon into a mixing bowl.
  9. Stir half of the dry mixture into the creamed ingredients.
  10. Beat briefly, until smooth. Stir in the remaining liquid mixture.
  11. Then add the rest of the dry mixture, beating on medium speed until the batter is evenly combined. Drop heaping spoonfuls of the batter here and there over the pineapple, then smooth the batter with the back of the spoon until it is evenly spread.
  12. Bake the cake on the center oven rack for approximately 35 minutes, until the cake is springy to the touch and a wooden toothpick inserted in the center comes out clean.
  13. Transfer the cake to a wire rack and let it cool in the pan for 15 minutes.
  14. Now it’s time for the exciting part: flipping the cake.
  15. Run a spatula or a butter knife down the sides of the cake to loosen it.
  16. Then cover with a large, flat serving dish.
  17. Use oven mitts to hold the dish and cake pan together and invert the cake in one quick motion.
  18. Tap the pan on the bottom if the cake doesn’t drop right out.
  19. Then slowly lift the pan from the cake.
  20. If some of the fruit sticks to the pan, simply lift it from the pan with a fork and place it back on the cake.
  21. Cool the cake for at least 20 minutes before slicing and serving.
  22. Topping
  23. Line a plate with two layers of paper towels and place nine pineapple rings on top to drain.
  24. Blot the tops with paper towels too, to remove excess juice.
  25. Lightly butter a 9-inch square cake pan and set it aside.
  26. In a small saucepan, heat the butter and maple syrup over medium-low heat.
  27. When the butter has melted, stir in the brown sugar with a long-handled wooden spoon.
  28. Increase the heat slightly.
  29. Stir the mixture until it comes to a gentle boil, then continue cooking it for 30 seconds.
  30. Remove the pan from the heat and immediately scrape the mixture into the buttered cake pan coating evenly.
  31. Using a fork, carefully place the nine pineapple rings in the pan, creating three rows of three.
  32. Place a cherry in the center of each ring, then set the pan aside.
Nutrition Information
Calories: 604 Fat: 32g Saturated fat: 20g Trans fat: 0g Carbohydrates: 78g Sugar: 54g Sodium: 406mg Fiber: 2g Protein: 5g Cholesterol: 124mg

 

Buttermilk Pie

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Buttermilk Pie
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1 9-inch pie shell
  • ¼ cup butter or margarine
  • 1 cup granulated sugar
  • 2 eggs, beaten
  • 2 Tbsp flour
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup water
  • ½ tsp vanilla extract dash ground nutmeg
Instructions
  1. Preheat oven to 350°F.
  2. Mold pie shell into greased pie plate, or remove frozen shell from freezer.
  3. In medium saucepan melt butter, then add sugar and stir together.
  4. Add eggs, one at a time.
  5. In medium mixing bowl stir together flour and SACO Buttermilk Blend.
  6. Add to creamed mixture.
  7. Stir in water, vanilla and nutmeg.
  8. Pour into pie shell.
  9. Bake 45 minutes, or until golden brown and top cracks (not done until top cracks).
  10. If crust is getting done too quickly, loosely mold aluminum foil around edges to prevent further browning.
  11. VARIATION: Top with ground cinnamon and/or whipped topping for a wonderful flavor.
Nutrition Information
Calories: 291 Fat: 13g Saturated fat: 6g Trans fat: 0g Carbohydrates: 42g Sugar: 26g Sodium: 180mg Fiber: 0g Protein: 3g Cholesterol: 16mg

 

Buttermilk Pancakes

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Buttermilk Pancakes
Serves: 10 servings
 
Ingredients
  • 1 cup SACO Cultured Buttermilk Blend
  • 4 cups all-purpose flour
  • ¼ cup granulated sugar
  • 4 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 4 eggs, beaten
  • 4 cups water
  • ½ cup vegetable oil
Instructions
  1. In large mixing bowl combine Buttermilk Blend, flour, sugar, baking powder, baking soda and salt.  Add beaten eggs, water and oil to dry ingredients.
  2. Beat just until batter is smooth.
  3. Do not overbeat.
  4. Drop from a spoon onto a hot greased griddle and cook until top is full of tiny bubbles and the underside is brown.
  5. Turn and brown on other side.
Nutrition Information
Calories: 351 Fat: 12g Saturated fat: 2g Trans fat: 0g Carbohydrates: 50g Sugar: 11g Sodium: 755mg Fiber: 1g Protein: 11g Cholesterol: 8mg

 

Buttermilk Orange Cookies

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Buttermilk Orange Cookies
Cook time: 
Total time: 
Serves: 5 dozen cookies
 
Ingredients
  • Cookies
  • 3 cups all-purpose flour
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ¼ tsp baking soda
  • 1½ tsp baking powder
  • 1 tsp salt
  • ¾ cup solid shortening
  • 1½ cups brown sugar
  • 2 eggs
  • ½ cup water
  • 1 tsp vanilla extract
  • 1½ tsp orange zest, grated
  • ¾ cup nuts, chopped
  • Orange Frosting
  • 1 cup powdered sugar
  • 1½ tsp orange zest orange juice
Instructions
  1. Cookies (
  2. Preheat oven to 375°F.
  3. Grease cookie sheets.
  4. In medium mixing bowl sift together the flour, SACO Buttermilk Blend, baking soda, baking powder and salt; set aside.
  5. In large mixing bowl beat together the shortening and sugar until fluffy.
  6. Add eggs, one at a time, beating well after each addition.
  7. Add the dry ingredients and the water alternately, beginning and ending with the dry ingredients. Mix just until smooth.
  8. Do not overbeat.
  9. Add the vanilla, orange zest and nuts; mix well.
  10. Drop by rounded teaspoonfuls onto prepared cookie sheet, about one inch apart.
  11. Bake 10 to 12 minutes.
  12. Frost with Orange Frosting while still warm.
  13. Orange Frosting
  14. In medium mixing bowl beat together powdered sugar, orange zest and enough orange juice for the frosting to have a fairly thin spreading consistency.
  15. Frost warm cookies.
Nutrition Information
Calories: 107 Fat: 4g Saturated fat: 1g Trans fat: 0g Carbohydrates: 16g Sugar: 9g Sodium: 76mg Fiber: 0g Protein: 1g Cholesterol: 0mg

 

Buttermilk Low Fat Salad Dressing

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Buttermilk Low Fat Salad Dressing
Serves: 16 servings
 
Ingredients
  • ½ cup water
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1¼ cups nonfat mayonnaise
  • 1 cup nonfat sour cream
  • ⅔ cup skim milk
  • 1 Tbsp garlic or onion salt
  • ¼ tsp pepper
  • ¼ cup Parmesan cheese
  • 3 Tbsp white wine vinegar
Instructions
  1. In medium mixing bowl whisk together water and Buttermilk Blend together.
  2. Add all other ingredients to buttermilk mixture and blend well.
  3. Store in refrigerator for up to one month.
Nutrition Information
Calories: 22g Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 4g Sugar: 2g Sodium: 166mg Fiber: 0g Protein: 0g Cholesterol: 1mg

 

Buttermilk Lovelight Banana Cake

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Buttermilk Lovelight Banana Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2 cups cake flour
  • 1⅓ cups granulated sugar, divided
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • ⅓ cup vegetable oil
  • 1 cup bananas, very ripe
  • ⅔ cup water, divided
  • 1 tsp vanilla extract
  • 2 eggs, separated
  • Cinnamon Nutmeg Frosting
  • ¼ cup butter or margarine, softened
  • ¼ cup solid shortening
  • 4 cups powdered sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ cup milk
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease two 8-inch round layer pans.
  4. In medium mixing bowl sift together flour, 1 cup sugar, baking powder, baking soda, salt and Buttermilk Blend.
  5. In separate bowl combine oil, bananas, ⅓ cup water and vanilla.
  6. Add to first mixture and beat on high for 1 minute.
  7. Next, combine the second ⅓ cup of water and the egg yolks.
  8. Add to previous mixture and beat an additional 1 minute.
  9. In separate mixing bowl beat egg whites until frothy and gradually add ⅓ cup sugar; beat to a stiff meringue.
  10. Fold meringue into batter mixture.
  11. Divide dough between two prepared pans.
  12. Bake 35 to 40 minutes, or until wooden toothpick tests done.
  13. Frost cooled cake with Cinnamon Nutmeg Frosting.
  14. Cinnamon Nutmeg Frosting
  15. Blend using mixer.
  16. Adjust amount of milk used if necessary to obtain desired consistency.
Nutrition Information
Calories: 358 Fat: 11g Saturated fat: 3g Trans fat: 0g Carbohydrates: 64g Sugar: 48g Sodium: 288mg Fiber: 1g Protein: 3g Cholesterol: 8mg

 

Buttermilk Golden Layer Cake

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Buttermilk Golden Layer Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 2¼ cups cake flour, sifted
  • 1½ cups granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 tsp salt
  • ½ cup solid vegetable shortening
  • 1 cup water
  • 1½ tsp vanilla extract
  • 2 eggs
  • Fudge frosting
  • ½ cup solid vegetable shortening
  • 2 cups granulated sugar
  • ½ cup SACO Premium Cocoa
  • 3 Tbsp vegetable oil
  • ⅔ cup milk
  • ½ tsp salt
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 2 tsp vanilla extract
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 all 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 40 to 45 minutes, layer pans 30 to 35 minutes, or until wooden toothpick tests done.
  10. Cool.
  11. Frost as desired with Fudge Frosting. * If cake flour is not available, substitute 2 cups sifted all-purpose flour.
  12. Fudge Frosting
  13. Mix all ingredients, except vanilla, in 2½-quart saucepan.
  14. Heat to rolling boil, stirring occasionally.
  15. Boil 1 minute without stirring.
  16. Place pan of frosting in bowl of ice and water.
  17. Beat frosting until smooth and of spreading consistency.
  18. Stir in vanilla.
  19. Makes enough to fill and frost two 9-inch layers or one 13 x 9-inch cake.
Nutrition Information
Calories: 204 Fat: 8g Saturated fat: 2g Trans fat: 1g Carbohydrates: 31g Sugar: 23g Sodium: 159mg Fiber: 1g Protein: 2g Cholesterol: 13mg

 

Buttermilk Gingerbread

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Buttermilk Gingerbread
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 2¼ cups all-purpose flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ cup solid vegetable shortening
  • ½ cup granulated sugar
  • 1 egg
  • ¾ cup molasses
  • 1 cup water Powdered sugar or whipped cream
Instructions
  1. Preheat oven to 350°F.
  2. Grease and flour one 9-inch square baking pan.
  3. In medium mixing bowl sift together the flour, Buttermilk Blend, ginger, cinnamon, salt, baking soda and baking powder; set aside.
  4. In large mixing bowl beat together the shortening and sugar until fluffy.
  5. Add egg and molasses.
  6. Beat thoroughly.
  7. Add the dry ingredients and water alternately, starting and ending with the dry ingredients.
  8. Mix just until smooth.
  9. Do not overbeat.
  10. Pour batter into prepared pan.
  11. Bake 40 minutes, or until wooden toothpick tests done.
  12. Remove from pan and let cool on cake rack.
  13. Sprinkle with powdered sugar, or serve with whipped cream.
  14. Whole Wheat Gingerbread:
  15. Substitute 1 cup whole wheat flour for 1 cup of all-purpose flour.
  16. Decrease sugar to ⅓ cup.
  17. Follow the rest of the Buttermilk Gingerbread recipe exactly.
Nutrition Information
Calories: 200 Fat: 7g Saturated fat: 2g Trans fat: 1g Carbohydrates: 33g Sugar: 16g Sodium: 184mg Fiber: 1g Protein: 3g Cholesterol: 1mg

 

Buttermilk French Bread

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Buttermilk French Bread
Cook time: 
Total time: 
Serves: 2 loaves
 
Ingredients
  • 4¾ cups all-purpose flour
  • 2 pkgs active dry yeast
  • ¼ cup SACO Cultured Buttermilk Blend
  • 2 Tbsp granulated sugar
  • 2½ tsp salt
  • 2 Tbsp solid vegetable shortening
  • 1¾ cups warm water (120°-130°F) Cornmeal
Instructions
  1. In large mixing bowl combine 1¾ cups flour, yeast, Buttermilk Blend, sugar, salt and shortening.  Add warm water to flour mixture and beat on low speed for ½ minute, scraping bowl constantly.  Beat 3 more minutes on high speed.
  2. By hand, stir in enough remaining flour (2½ - 3 cups) to form a soft dough.
  3. Turn out onto lightly-floured board and knead 5 to 10 minutes, until smooth.
  4. Cover dough.
  5. Let rest 20 minutes.
  6. Divide dough into 2 parts.
  7. To shape loaf, roll out 1 part with floured rolling pin to rectangle, about 13 x 5 inches long and ½-inch thick.
  8. Starting from long side, roll up as for jelly roll pan.
  9. Pinch edges and turn seam side down.
  10. Taper ends of loaf by shaping with hands.
  11. Repeat with remaining part.
  12. Place loaves a few inches apart on greased 15 inch baking sheet that has been sprinkled with cornmeal.
  13. Let rise in warm place until almost doubled (about 45 minutes).
  14. Make 3 or 4 diagonal slashes, ¼-inch deep, on top of each loaf.
  15. Brush tops with warm water just before baking.  Bake in preheated 400°F oven for 25 to 30 minutes.
  16. Remove from baking sheet and cool on racks.
Nutrition Information
Calories: 82 Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 16g Sugar: 1g Sodium: 187mg Fiber: 1g Protein: 2g Cholesterol: 1mg