SacoFoods

Buttermilk

Pina Colada ‘n’ Berries – Ole

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Pina Colada ‘n’ Berries - Ole
Serves: 8 servings
 
Ingredients
  • Soup
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 8 oz strawberry yogurt
  • 8 oz crushed pineapple, drained with juice reserved
  • 1 cup cold water
  • ¼ cup cream of coconut
  • ¼ cup light rum
  • ⅓ cup pineapple juice
  • ½ cup heavy cream pinch cinnamon pinch parsley pinch fresh basil salt & pepper to taste
Instructions
  1. Soup
  2. In large bowl, stir together the Saco Cultured Buttermilk Blend, yogurt and pineapple.
  3. Add water and beat slowly to blend.
  4. Add remaining soup ingredients and blend well.
  5. Chill until ready to serve.
  6. Garnish with strawberries and basil leaves.
Nutrition Information
Calories: 195 Fat: 5g Saturated fat: 3g Trans fat: 0g Carbohydrates: 12g Sugar: 11g Sodium: 36mg Fiber: 0g Protein: 3g Cholesterol: 15mg

 

Pesto Picnic

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Pesto Picnic
Serves: 12 servings (1lb loaf)
 
Ingredients
  • 1lb loaf
  • ¾ cup water
  • ¼ cup basil pesto
  • ½ tsp black pepper
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • *2 2 Tbsp granulated sugar
  • 1 tsp salt
  • 3 sun-dried tomato halves
  • * 2 cups bread flour
  • 2¼ tsp Red Star® Active Dry Yeast
  • 1.5lb loaf
  • 1 cup water
  • 6 Tbsp basil pesto
  • ¾ tsp black pepper
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • *2 3 Tbsp granulated sugar
  • 1½ tsp salt
  • 5 sun-dried tomato halves*
  • 3 cups bread flour
  • 1 Tbsp Red Star® Active Dry Yeast
Instructions
  1. *Rehydrate in 1⁄4 cup water for 24 hours before using.
  2. Drain thoroughly.
  3. Add ingredients in the order suggested by your bread machine manual.
  4. Use Basic Medium setting.
  5. *1 The water used should be about 80°F.
  6. Since your body temperature is higher than 80°F, this will feel cool (not cold) to you.
  7. Using water too warm will inhibit the yeast from working at its full potential, as will water that is too cold.
  8. *2 For a 1½ Lb. loaf use 3 Tbsp. of SACO cultured Buttermilk Blend, or entire contents of one 0.8 ounce envelope.
  9. 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: 112 Fat: 2g Saturated fat: 0g Trans fat: 0g Carbohydrates: 19g Sugar: 3g Sodium: 252mg Fiber: 1g Protein: 3g Cholesterol: 0mg

 

Pecan and Chunk Pound Cake

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Pecan and Chunk Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 1 cup butter
  • 2¼ cups brown sugar
  • 1 cup sugar
  • 2 tsp vanilla
  • ½ tsp salt
  • 5 eggs
  • 3 cups flour
  • ½ tsp baking powder 4 Tbsp SACO Cultured Buttermilk Blend 1 cup water 1 cup SACO Chocolate CHUNKS 1 cup pecans, chopped - See more at: http://www.sacofoods.com/recipes/view/pecan-and-chunk-pound-cake#sthash.xXpZaKzm.dpuf) 2. glaze (1/4 cup SACO Chocolate CHUNKS)
Instructions
  1. Preheat oven to 325°F.
  2. In a medium mixing bowl cream butter, sugars, vanilla and salt.
  3. Add eggs individually, mixing well after each egg.
  4. Add flour, baking powder, Buttermilk Blend and water.
  5. Stir in Saco Chocolate Chunks and Pecans.
  6. Pour batter into a 10-inch greased and floured bundt pan or angel food pan.
  7. Bake for 1½ hours or until done.
  8. Cool in pan for 10 minutes before removing.
  9. Place bottom side up on serving platter and drizzle with melted Saco Chocolate Chunks.
Nutrition Information
Calories: 490 Fat: 22g Saturated fat: 11g Trans fat: 0g Carbohydrates: 71g Sugar: 51g Sodium: 208mg Fiber: 2g Protein: 6g Cholesterol: 90mg

 

Peaches N’ Cream Pie

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Peaches N’ Cream Pie
Serves: 8 servings
 
Ingredients
  • Pie Filling
  • 1 8-9 inch pie crust, prepared
  • 2½ cups water
  • 10 Tbsp SACO Cultured Buttermilk Blend
  • 1 egg, beaten
  • ½ cup sugar
  • ¼ cup vanilla cooked pudding mix
  • 1½ tsp vanilla extract
  • ¼ tsp lemon juice
  • ¼ cup corn starch
  • Peach Glaze Topping
  • ¾ cup sugar
  • 2 Tbsp cornstarch
  • 1 cup peach nectar
  • 2 Tbsp lemon juice
  • ¼ tsp ground cinnamon
  • 4 cups peaches, sliced
Instructions
  1. Pie Filling
  2. Mix all of the ingredients in a pan.
  3. Cook on high til starts to boil, turn down to medium.
  4. Heat and continue to stir until it boils again.
  5. Let cool for 10 minutes then pour into prepared pie crust.
  6. Chill for 1 hour or until firm and set.
  7. Peach Glaze Topping
  8. Mix sugar and cornstarch together in pan; add peach nectar, lemon juice and cinnamon.
  9. Stir until dissolved and mixed well.
  10. Cook on medium.
  11. Heat until it starts to bubble and turn clear and thicken.
  12. Set aside and let cool.
  13. Fold sliced peaches into glaze and pour on top of cream pie.
Nutrition Information
Calories: 401 Fat: 8g Saturated fat: 3g Trans fat: 0g Carbohydrates: 79g Sugar: 44g Sodium: 217mg Fiber: 2g Protein: 5g Cholesterol: 29mg

 

Peach Shortcakes with Bourbon Brown Sugar Cream

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Peach Shortcakes with Bourbon Brown Sugar Cream
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Shortcake
  • 2½ cups all purpose flour
  • 6 Tbsp sugar
  • 4 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • 1 stick unsalted butter, chilled and cut into
  • ½ inch pieces
  • ½ cup solid vegetable shortening, frozen and cut into
  • ½ inch pieces
  • ⅔ cup water, chilled
  • 1 egg, separated
  • ¼ cup heavy whipping cream
  • ¾ cup pecans, finely chopped
  • 1 cup chilled whipping cream
  • 2 Tbsp brown sugar, packed
  • 1½ Tbsp bourbon
  • Brown sugar peaches
  • 3 lbs fresh peaches, prepared
  • ½ cup brown sugar, packed
  • 2 Tbsp fresh lemon juice
Instructions
  1. shortcake (Preheat oven to 425°F. Combine flour, sugar, baking powder, salt, baking soda and Saco Cultured Buttermilk Blend in a medium bowl to blend. Add butter and shortening and rub in with fingertips until coarse meal forms. Whisk chilled water and 1 egg to blend in a small bowl. Add to flour mixture and stir until moist clumps form. Gather dough together; turn out onto floured work surface and knead gently just until dough holds together, about 5 turns (dough will be moist). Pat dough into 9 x 6 inch rectangle; cut into six 3 inch squares. Transfer squares to heavy ungreased baking sheet, spacing apart. Whisk egg white in small bowl until foamy. Add pecans and stir to blend. Spread pecan mixture over top of biscuits, dividing equally. Sprinkle squares with sugar. Bake biscuits until puffed and light golden, about 18 minutes. Cool biscuits for 10 minutes. Meanwhile, beat whipping cream, brown sugar and bourbon in medium bowl until soft peaks form. Using a serrated knife, cut warm biscuits horizontally in half.
  2. Place bottom half on each of 6 plates.
  3. Top with Brown Sugar Peaches.
  4. Spoon dollop of bourbon whipped cream on top of each shortcake, then cover with biscuit tops. Garnish each with dollop of bourbon whipped cream and 1 strawberry.
  5. Serve immediately.
  6. Brown Sugar Peaches
  7. Peel and pit the peaches.
  8. Slice lengthwise, then cut crosswise in half.
  9. Gently toss sliced peaches, brown sugar and lemon juice in large bowl to blend.
  10. Let stand at room temperature until juices form, tossing occasionally, about 2 hours.
Nutrition Information
Calories: 869 Fat: 48g Saturated fat: 18g Trans fat: 2g Carbohydrates: 103g Sugar: 57g Sodium: 613mg Fiber: 6g Protein: 11g Cholesterol: 88mg

 

Peach Praline Shortcake

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Peach Praline Shortcake
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1. shortcake
  • 1½ cups all purpose flour
  • 3 Tbsp baking powder
  • ¼ tsp salt
  • ¼ tsp baking soda
  • ½ cup brown sugar, packed
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • ⅓ cup shortening
  • ½ cup butter
  • ½ cup pecans, chopped
  • 1 egg
  • ¾ cup water
  • 20 oz can peaches or fresh peaches
  • Sour Cream Topping
  • 1 cup sour cream
  • ½ cup brown sugar
Instructions
  1. Shortcake
  2. Preheat oven to 375°F.
  3. Sift flour, baking powder, salt and baking soda into bowl.
  4. Cut in brown sugar and shortening into dry ingredients.
  5. Mix thoroughly.
  6. Add nuts and stir.
  7. Combine egg and water.
  8. Stir into flour mixture and blend.
  9. Pack into an 8-inch greased and floured cake pan.
  10. Bake 25-30 minutes.
  11. Cut in half and put mixed peaches and sour cream mixture in middle.
  12. Sour Cream Topping
  13. in medium mixing bowl combine ingredients and mix well
Nutrition Information
Calories: 515 Fat: 32g Saturated fat: 13g Trans fat: 1g Carbohydrates: 56g Sugar: 29g Sodium: 784mg Fiber: 2g Protein: 6g Cholesterol: 70mg

 

Parsley Potato Biscuits

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Parsley Potato Biscuits
Cook time: 
Total time: 
Serves: 12 biscuits
 
Ingredients
  • 2 cups flour
  • ½ tsp salt
  • ½ tsp onion powder
  • 1 Tbsp baking powder
  • ¼ tsp baking soda
  • 2 Tbsp sugar
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup instant potato flakes
  • 1 Tbsp dried parsley flakes
  • ⅓ cup shortening
  • 1 cup sour cream
  • ¼ cup water
Instructions
  1. Preheat oven to 450°F.
  2. In a large mixing bowl, sift dry ingredients together; stir in potato and parsley flakes.
  3. Cut in shortening until mixture resembles coarse crumbs.
  4. Combine sour cream and water with dry ingredients and mix just until dough follows fork around bowl.
  5. Turn out dough onto lightly floured surface.
  6. Knead 10-12 times.
  7. Roll out dough to ½ inch thickness.
  8. Using floured cutter, cut straight down; do not twist cutter.
  9. Brush tops with milk.
  10. Bake 10-12 minutes on ungreased baking sheet or until golden brown.
  11. Remove from oven and brush with melted butter.
Nutrition Information
Calories: 194 Fat: 10g Saturated fat: 4g Trans fat: 1g Carbohydrates: 24g Sugar: 3g Sodium: 269mg Fiber: 1g Protein: 3g Cholesterol: 11mg

 

Parmesan Herb Muffins

By No Comments

Parmesan Herb Muffins
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 2½ cups flour
  • 1 cup grated parmesan cheese
  • ¾ cup parsley, chopped
  • 2 Tbsp sugar
  • 2 tsp sage, fresh chopped
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp baking soda
  • 5 Tbsp SACO Cultured Buttermilk Blend
  • ⅛ tsp cayenne pepper
  • 2 eggs, large
  • 1¼ cups water
  • ¼ cup vegetable oil
  • ½ tsp worcestershire sauce
Instructions
  1. Preheat oven to 350°F.
  2. Grease 6 cup jumbo muffin pan with cooking spray or 12 small muffin tins.
  3. Combine all the dry ingredients in large mixing bowl, whisk to blend.
  4. In another mixing bowl blend eggs, water, oil and Worcestershire sauce.
  5. Make a deep well in dry ingredients, add water mixture all at once to dry stirring only until moistened.
  6. Spoon into prepared muffin cups.
  7. Bake 25-30 minutes or until top springs back when touched.
  8. If using smaller muffin pan bake 17-20 minutes.
  9. Cool in pan 10 minutes.
  10. Remove to wire rack.
  11. Best served warm.
  12. Can reheat.
Nutrition Information
Calories: 202 Fat: 8g Saturated fat: 6g Trans fat: 0g Carbohydrates: 24g Sugar: 4g Sodium: 306mg Fiber: 1g Protein: 8g Cholesterol: 40mg

 

Oven-Fried Buttermilk Drumsticks

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Oven-Fried Buttermilk Drumsticks
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • ½ cup bread crumbs, finely crushed
  • ¼ cup SACO Cultured Buttermilk Blend
  • ½ tsp dry thyme*
  • ½ tsp oregano leaves*
  • 6 whole chicken legs (drumsticks 3 Tbsp melted butter or margarine salt and pepper
Instructions
  1. Preheat oven to 400°F.
  2. In a bag combine crumbs, SACO Cultured Buttermilk Blend and herbs.
  3. Rinse chicken and shake off most moisture.
  4. Shake legs in bag to coat with crumbs.
  5. Lay legs, skin side up, slightly apart in a greased 10 x 15-inch baking pan.
  6. Drizzle legs with melted butter.
  7. Bake 35 to 45 minutes, or until legs are brown and crisp and meat is no longer pink at bone (cut to test).
  8. Add salt and pepper to taste.
  9. Serve hot or cold.
  10. *May substitute ½ tsp. dry tarragon and ½ tsp. dry basil for thyme and oregano, if preferred.
  11. To use fresh herbs, substitute 1½ tsp. fresh, chopped thyme and oregano (or 1½ tsp. fresh, chopped tarragon and basil).
Nutrition Information
Calories: 476 Fat: 28g Saturated fat: 10g Trans fat: 0g Carbohydrates: 16g Sugar: 10g Sodium: 342mg Fiber: 0g Protein: 38g Cholesterol: 167mg

 

Oregon Salmon Crepes

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Oregon Salmon Crepes
Serves: 12 servings
 
Ingredients
  • Crepes
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • ½ cup flour
  • ½ tsp salt
  • 2 eggs
  • ⅔ cup water
  • 1 Tbsp butter, melted
  • 2 Tbsp fennel tops, finely chopped
  • ½ tsp tobasco sauce
  • Filling
  • ½ cup onion, finely diced
  • 1 fennel bulb; quartered, cored, and sliced
  • ½ cup white grenache wine
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2 Tbsp butter
  • 1½ Tbsp flour
  • 1 cup milk
  • ½ tsp tobasco sauce
  • ½ tsp lavender blossoms
  • ½ lb pepper smoked salmon flaked
  • ½ cup pepper jack cheese, shredded
Instructions
  1. Crepes
  2. In a medium bowl sift together the dry ingredients.
  3. Set aside.
  4. In a medium bowl, whisk together the eggs, water and butter until well mixed.
  5. Add the sifted dry ingredients, chipotle sauce and the fennel.
  6. Mix until smooth.
  7. Cook 2 tablespoons of batter at a time (spread out thinly) in a lightly oiled pan on medium to high heat.
  8. Approximately 1 minute or until browned.
  9. Turn and brown other side.
  10. Cool on towels until ready to fill.
  11. Filling
  12. Cook onions in the wine until translucent, add the fennel and cook until the fennel is tender and wine has reduced to a thick syrup.
  13. Blend together Buttermilk, flour and butter.
  14. Add the milk to the fennel and whisk in the butterButtermilk, flour and butter: mix until thick and creamy.
  15. Add in Tabasco and lavender and gently mix in the smoked salmon and ¼ cup of shredded pepper jack cheese.
  16. Spoon this mixture into the crepes and roll around around the filling.
  17. Sprinkle the remaining ¼ cup of shredded cheese on top of the rolled crepes.
  18. Place under a broiler until cheese is melted and serve.
Nutrition Information
Calories: 195 Fat: 11g Saturated fat: 4g Trans fat: 0g Carbohydrates: 10g Sugar: 2g Sodium: 328mg Fiber: 1g Protein: 12g Cholesterol: 65mg