SacoFoods

Buttermilk

Broccoli Noodle Soup

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Broccoli Noodle Soup
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 12 oz egg noodles
  • 3 heads broccoli, cut up, discard stems
  • 2 cups water
  • 8 Tbsp SACO Cultured Buttermilk Blend
  • 14 oz chicken broth
  • 16 oz Velveeta cheese, cubed
Instructions
  1. Cook noodles according to package directions.
  2. Set aside.
  3. Steam broccoli until tender, 8 to 9 minutes.
  4. Set aside.
  5. Combine Saco Cultured Buttermilk Blend with the water and chicken broth; mixed well until no lumps remain.
  6. Add cheese.
  7. Cook the liquid mixture in a saucepan until the cheese melts.
  8. Add noodles and broccoli and simmer until mixture heats thoroughly.

 

Breakfast Shortcake

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Breakfast Shortcake
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • Shortcake
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 1 pkg Jiffy Corn Muffin Mix
  • 1 pkg Jiffy Golden Yellow Cake Mix
  • 2 eggs, beaten lightly
  • ¾ cup water
  • Topping
  • ¾ cup onion, diced
  • ¼ cup green pepper, diced
  • 1 Tbsp oil
  • 2 cups ham, fully cooked and diced
  • 5 eggs, beaten
  • ¾ cup cheddar cheese, shredded
  • 1 cup sour cream
  • 6 wedges of fresh tomato or salsa
Instructions
  1. Shortcake
  2. Preheat oven to 350°F.
  3. Use cooking spray to generously grease a six-cup shortcake pan or muffin cups.
  4. If a shortcake pan is unavailable, make large muffins, slice open and serve toppings over them.
  5. Stir together first three ingredients with a wire whisk.
  6. Add eggs and water, and whisk until smooth.
  7. Fill pan half full with batter.
  8. Bake 15-20 minutes until golden.
  9. Remove from pan and add shortcake toppings, serve immediately.
  10. Topping
  11. Saute onion and pepper in oil until tender, add ham and cook until warmed through.
  12. Add eggs and stir until done, stir in cheese.
  13. Divide mixture evenly over the shortcakes, top with a spoonful of sour cream, and a wedge of fresh tomato or spoonful of salsa.
Nutrition Information
Calories: 345 Fat: 17g Saturated fat: 6g Trans fat: 0g Carbohydrates: 34g Sugar: 16g Sodium: 861mg Fiber: 2g Protein: 14g Cholesterol: 142mg

 

Breakfast Poppyseed Coffeecake

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Breakfast Poppyseed Coffeecake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Coffee Cake
  • 1 cup water
  • 1 Tbsp poppy seeds
  • 1 cup shortening
  • 3 cups sugar
  • 6 eggs
  • 3 cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla
  • 1 tsp almond flavoring
  • Icing
  • ½ cup orange juice
  • 1½ cups powdered sugar
  • 1 tsp almond flavoring
  • 1 tsp vanilla
Instructions
  1. Coffee Cake
  2. Soak the poppy seeds in the water overnight.
  3. Preheat oven to 350°F.
  4. Cream together the shortening and sugar.
  5. Add eggs one at a time, mixing well after each.
  6. In a separate bowl combine the flour, Saco Cultured Buttermilk Blend, soda and salt.
  7. Mix alternately the flour mixture and the poppy seed mixture into the creamed mixture.
  8. Add vanilla and almond flavoring.
  9. Mix well. Pour into prepared pan and bake for 1 hour.
  10. Remove cake from pan and brush with icing while icing and cake are hot.
  11. Icing
  12. combine all ingredients in a saucepan and bring just to a boil
Nutrition Information
Calories: 427 Fat: 15 Saturated fat: 4g Trans fat: 2g Carbohydrates: 69g Sugar: 50g Sodium: 125mg Fiber: 1g Protein: 5g Cholesterol: 71mg

 

Bran Muffins

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Bran Muffins
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 1 cup boiling water
  • 1 cup golden raisins
  • 2¾ tsp baking soda
  • ½ cup margarine
  • 1 cup granulated sugar
  • 2 eggs, beaten
  • 2 cups water
  • 8 Tbsp SACO Cultured Buttermilk Blend
  • 2¾ cups all-purpose flour
  • 1 cup bran flakes
  • 2 cups all-bran cereal
  • ½ tsp salt
  • ½ cup nuts, chopped
Instructions
  1. In a small bowl, combine the boiling water, golden raisins and baking soda.
  2. Set aside.
  3. In a large bowl, cream sugar and margarine.
  4. In a separate bowl, combine beaten eggs and water.
  5. In a third bowl, mix the Buttermilk Blend, flour, cereals, salt and nuts.
  6. Alternately, add dry and wet ingredients to creamed mixture until just moistened.
  7. Stir raisin mixture last.
  8. Store batter in the refrigerator until you want to bake fresh muffins.
  9. The batter will last for six weeks.
  10. When ready to bake, preheat oven to 375°F.
  11. Fill greased muffin tins ¾ full and bake for 25 to 30 minutes.
Nutrition Information
Calories: 357 Fat: 12g Saturated fat: 2g Trans fat: 1g Carbohydrates: 57g Sugar: 28g Sodium: 548mg Fiber: 3g Protein: 7g Cholesterol: 34mg

 

Braided Buttermilk Bread

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Braided Buttermilk Bread
Cook time: 
Total time: 
Serves: 48 servings
 
Ingredients
  • 2 pkgs active dry yeast
  • ½ cup warm water (105°-115°F)
  • 6 Tbsp solid vegetable shortening
  • 2 Tbsp granulated sugar
  • 2 tsp salt
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 1½ cups water
  • 3 eggs, set aside one yolk
  • 7 cups all-purpose flour Poppy seeds
Instructions
  1. Have all ingredients (except warm water) at room temperature.
  2. In a small bowl dissolve the yeast in warm water and add a pinch of sugar.
  3. Do not stir.
  4. Let stand for 10 minutes.
  5. Meanwhile, in a large mixing bowl combine shortening, sugar, salt, Buttermilk Blend, water, eggs (reserving one yolk), and 3½ cups of the flour.
  6. Stir in the activated yeast and mix well.
  7. Add enough of remaining flour to make dough soft and easy to handle (dough should pull away from sides of bowl).
  8. For kneading, turn dough out onto lightly-floured board or counter top.
  9. Knead 5 to 10 minutes, or until dough is smooth and elastic.
  10. Cover and set dough in a warm place to rise.
  11. When dough has doubled in bulk (about 1½ hours), punch down and divide into 3 parts.
  12. Divide each part into 3 additional parts, rolling each piece into a long strand.
  13. Braid into 3 loaves, pinching strands together at each end of loaf.
  14. Place each braided loaf onto cookie sheet.
  15. In small cup mix reserved egg yolk with 1 Tbsp cold water and brush over the loaves.
  16. Sprinkle with poppy seeds.
  17. Cover and set in warm place to rise until each loaf has doubled in bulk (about 1 hour).
  18. Bake in preheated 375°F oven for 40 minutes, or until golden brown.
  19. Watch bread carefully.
  20. If bread is browning too fast, loosely cover with aluminum foil.
Nutrition Information
Calories: 87 Fat: 2g Saturated fat: 0g Trans fat: 0g Carbohydrates: 15g Sugar: 1g Sodium: 105mg Fiber: 1g Protein: 2g Cholesterol: 1mg

 

Blueberry Coffee Cake

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Blueberry Coffee Cake
Serves: 12 servings
 
Ingredients
  • Cake
  • 2 cups flour
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup butter, softened
  • ¾ cup granulated sugar
  • 1 egg ½ cup water
  • 1 tsp vanilla
  • 2½ cups fresh blueberries
  • Streussel Topping
  • ¼ cup brown sugar ¼ cup granulated sugar ½ cup flour ½ tsp cinnamon ¼ cup butter, softened
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Lightly butter an 11 x 7 baking pan.
  4. In a medium bowl whisk together flour, Saco Cultured Buttermilk Blend, baking powder and salt; set aside.
  5. In a large mixing bowl beat butter and sugar until creamy.
  6. Add egg, water and vanilla; mix well.
  7. Gradually add flour mixture into the butter mixture until well mixed.
  8. Fold blueberries into the batter and pour into prepared pan.
  9. Sprinkle streusel topping over top.
  10. Bake for 55-60 minutes.
  11. Streussel Topping
  12. In a small bowl, whisk dry ingredients together and then with a fork, cut butter into the mixture until crumbly

 

Blue Ribbon Vegetable Dip

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Blue Ribbon Vegetable Dip
Serves: 8 servings
 
Ingredients
  • 1 egg
  • 3 Tbsp white vinegar
  • 3 tsp Dijon mustard
  • 1 cube chicken bouillon
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • ½ tsp dried basil*
  • ½ tsp dried oregano*
  • ½ tsp dried dill*
  • ½ tsp dried parsley*
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup vegetable oil
  • 1 Tbsp water
Instructions
  1. Place egg, vinegar, mustard, chicken bouillon, SACO Buttermilk Blend, herbs, salt and pepper in food processor or blender.
  2. Mix 15 seconds.
  3. Rest 1 minute.
  4. Pour oil slowly into processor, pulsing on and off to mix, until all oil is used.
  5. Add water to thin, if desired.
  6. Serve with assorted fresh garden vegetables for dipping.
  7. *To use fresh herbs, substitute 1½ tsp. fresh, chopped basil, oregano, dill, and parsley.
Nutrition Information
Calories: 287 Fat: 30g Saturated fat: 4g Trans fat: 0g Carbohydrates: 3g Sugar: 2g Sodium: 219mg Fiber: 0g Protein: 2g Cholesterol: 27mg

 

Blue Ribbon Buttermilk Waffles

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Blue Ribbon Buttermilk Waffles
Serves: 9 waffles
 
Ingredients
  • 1¾ cups all-purpose flour
  • ½ cup SACO Cultured Buttermilk Blend
  • 4 tsp baking powder
  • ½ tsp salt
  • 2 Tbsp granulated sugar
  • 1½ cups water
  • 4 eggs
  • ½ cup vegetable oil
Instructions
  1. In medium mixing bowl combine flour, Buttermilk Blend, baking powder, salt and sugar.
  2. In small mixing bowl combine water, eggs and oil together.
  3. Add egg mixture to dry ingredients, mixing only until moistened.
  4. Preheat waffle iron.
  5. When hot, brush cooking surface lightly with shortening or oil.
  6. Pour ½ to ¾ cup of batter into waffle iron and cook until golden brown.
  7. Serve immediately.
  8. Variations: Substitute up to ¾ cup whole wheat flour, rye flour, buckwheat flour, oatbran flour, or cornmeal for ¾ cup all-purpose flour
Nutrition Information
Calories: 401 Fat: 13g Saturated fat: 2g Trans fat: 0g Carbohydrates: 67g Sugar: 48g Sodium: 400mg Fiber: 1g Protein: 6g Cholesterol: 5mg

 

Blossom Bonnet Cake

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Blossom Bonnet Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 2 cups zucchini squash, unpeeled & sliced
  • 1 cup water, divided
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ cup SACO Premium Cocoa
  • 3 eggs
  • 1 tsp vanilla
  • 1½ cups sugar
  • ¼ cup vegetable oil
  • ¼ cup unsweetened applesauce
Instructions
  1. Cook squash in 3 Tbsp water for 8-10 minutes in a covered pan.
  2. Puree in blender with ¾ cup water.
  3. Set aside.
  4. In a separate bowl combine the next 8 ingredients.
  5. In a large mixing bowl, beat eggs, add vanilla, sugar, oil and applesauce.
  6. Mix together and add dry ingredients and squash mixture alternately, beating well.
  7. Pour into well-greased angel food cake pan.
  8. Bake at 350°F for 40-45 minutes or until a toothpick comes out clean.
  9. Frost with your favorite frosting and enjoy!
  10. *The secret to this cake is the zucchini squash in it and you’d never know!
  11. Also, we have replaced ½ of the oil with unsweetened applesauce making it a healthier choice.

 

Black Forest Crepes

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Black Forest Crepes
Cook time: 
Total time: 
Serves: 10 servings
 
Ingredients
  • Crepe
  • 1½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup SACO Premium Cocoa
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 cup milk
  • 1 cup water
  • 2 Tbsp butter or margarine, melted
  • ½ tsp rum
  • 2 eggs
  • 21 oz cherry pie filling sweetened whipped cream
  • Filling
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • ½ tsp vanilla extract
Instructions
  1. Crepe
  2. In large mixing bowl combine flour, sugar, baking powder, salt, cocoa and Buttermilk Blend.
  3. Add milk, water, melted butter, rum and eggs; whisk until well-blended.
  4. Heat 8-inch frying pan over medium heat.
  5. Spray with non-stick cooking spray.
  6. Pour scant ⅛ cup of the batter into pan, swirling immediately to coat bottom and slightly up sides of pan.
  7. Cook over medium heat approximately 1 minute, turn crepe, cook an additional 30 seconds. Remove to warm plate, keeping crepes covered.
  8. Repeat with remaining batter, using same amount of batter for each crepe.
  9. Place 1 Tbsp Filling in center of each crepe, spreading down center to create a row.
  10. Roll up so filling is in middle.
  11. Top with generous portion of cherry pie filling and dollop of sweetened whipped cream.
  12. Serve.
  13. Filling
  14. In medium mixing bowl blend together all ingredients until smooth.
  15. Place in crepe as directed.
Nutrition Information
Calories: 385 Fat: 13g Saturated fat: 8g Trans fat: 0g Carbohydrates: 61g Sugar: 38g Sodium: 312mg Fiber: 3g Protein: 8g Cholesterol: 76mg