SacoFoods

Buttermilk

Orange Oat-Bran Spice Waffles

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Orange Oat-Bran Spice Waffles
Serves: 6 waffles
 
Ingredients
  • 1 cup whole wheat flour
  • ¼ cup unprocessed oat bran
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cinnamon
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 cup water
  • ¼ cup orange juice
  • 2 Tbsp vegetable oil
  • 1 Egg white Non-stick cooking spray
Instructions
  1. In medium mixing bowl combine flour, bran, baking powder, baking soda, nutmeg, cinnamon and Buttermilk Blend.
  2. Stir well and set aside.
  3. In small mixing bowl combine water, juice, oil and egg white; whisk until well-blended.
  4. Add to dry ingredients, stirring just until moistened.
  5. Coat a waffle iron with non-stick cooking spray.
  6. Allow waffle iron to preheat.
  7. Spoon ½ cup batter per waffle onto hot waffle iron, spreading batter to edges.
  8. Bake 5 minutes or until steaming stops.
  9. Repeat procedure with remaining batter.
  10. Serve topped with sliced fresh fruit or fresh fruit puree.
Nutrition Information
Calories: 145 Fat: 6g Saturated fat: 1g Trans fat: 0g Carbohydrates: 21g Sugar: 3g Sodium: 298mg Fiber: 3g Protein: 6g Cholesterol: 3mg

 

Orange Nut Bread

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Orange Nut Bread
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • ¼ cup SACO Cultured Buttermilk Blend
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 egg, beaten
  • 1 Tbsp orange zest
  • ¾ cup orange juice
  • 2 Tbsp lemon juice
  • 2 Tbsp vegetable oil
  • ½ cup walnuts, coarsely chopped
Instructions
  1. Preheat oven to 350°F.
  2. Grease one 8-inch loaf pan.
  3. In medium mixing bowl sift together flour, sugar, Buttermilk Blend, salt and baking soda; set aside.  In large mixing bowl combine egg, orange zest, orange juice, lemon juice and oil.
  4. Add dry ingredients, stirring just until moistened.
  5. Fold in nuts.
  6. Pour into prepared pan.
  7. Bake 50 to 60 minutes, or until wooden toothpick tests done.
  8. Cool in pan 10 minutes.
  9. Remove from pan and cool thoroughly.
  10. Wrap in foil.
  11. Store overnight before slicing.
Nutrition Information
Calories: 146 Fat: 4g Saturated fat: 1g Trans fat: 0g Carbohydrates: 24g Sugar: 10g Sodium: 125mg Fiber: 1g Protein: 3g Cholesterol: 1mg

 

Onion Soup Dip

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Onion Soup Dip
Serves: 1¼ cups
 
Ingredients
  • 1¼ cups lowfat cottage cheese
  • ¼ cup SACO Cultured Buttermilk Blend
  • ¼ cup lowfat milk
  • 1 tsp lemon juice
  • ½ pkg dry onion soup mix
Instructions
  1. Mix cottage cheese in blender until smooth.
  2. In medium mixing bowl combine blended cottage cheese, Buttermilk Blend, milk and lemon juice.  Whisk together until well-blended.
  3. Add onion soup mix and mix well.
Nutrition Information
Calories: 51 Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 5g Sugar: 3g Sodium: 363mg Fiber: 0g Protein: 6g Cholesterol: 4mg

 

Old-Fashioned Sugar Cookies

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Old-Fashioned Sugar Cookies
Cook time: 
Total time: 
Serves: 2 dozen cookies
 
Ingredients
  • 4½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ½ tsp ground nutmeg
  • 1¼ cups solid shortening
  • 2 cups granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ tsp lemon extract
  • 1 cup water
Instructions
  1. In medium mixing bowl stir together flour, baking powder, baking soda, salt, SACO Buttermilk Blend, and nutmeg.
  2. In large mixing bowl beat shortening for 30 seconds.
  3. Add sugar and beat until fluffy.
  4. Add eggs, vanilla and lemon extract; beat well.
  5. Add flour mixture and water alternately to shortening mixture, beating until well-mixed.
  6. Divide in half.
  7. Cover and chill at least 3 hours, or until easy to handle.
  8. When ready to bake, preheat oven to 375°F.
  9. Roll dough to ½-inch thick.
  10. Cut into rounds with a 3-inch cookie cutter.
  11. Place 2½ inches apart on an ungreased cookie sheet.
  12. Sprinkle with additional sugar.
  13. Bake 10 to 12 minutes or until done.
  14. Remove and cool.
Nutrition Information
Calories: 250 Fat: 11g Saturated fat: 3g Trans fat: 1g Carbohydrates: 35g Sugar: 17g Sodium: 146mg Fiber: 1g Protein: 3g Cholesterol: 1mg

 

Old-Fashioned Buttermilk Fudge

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Old-Fashioned Buttermilk Fudge
Serves: 1.5 lbs
 
Ingredients
  • 2 cups granulated sugar
  • ½ tsp baking soda
  • ¼ cup SACO Cultured Buttermilk Blend
  • 2 Tbsp light corn syrup
  • 1 cup water
  • ¼ cup butter or margarine
  • 1 cup pecans, chopped
Instructions
  1. In large 3-quart saucepan mix together sugar, baking soda, Buttermilk Blend and corn syrup.
  2. Stir in water.
  3. Bring to a boil, stirring until sugar is dissolved.
  4. Add butter and cook, stirring occasionally, to the soft ball stage (236°F to 238°F).
  5. Mixture will turn a medium brown color.
  6. Remove from heat and cool to lukewarm (110°F).
  7. Beat until mixture loses its gloss and starts to thicken.
  8. Stir in pecans.
  9. Turn into buttered 8-inch square pan.
  10. Cool until firm, then cut into 36 pieces.
Nutrition Information
Calories: 129 Fat: 6g Saturated fat: 2g Trans fat: 0g Carbohydrates: 20g Sugar: 19g Sodium: 49mg Fiber: 0g Protein: 1g Cholesterol: 6mg

 

Oatmeal Raisin Pecan Pancakes

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Oatmeal Raisin Pecan Pancakes
Cook time: 
Total time: 
Serves: 20, 4-inch pancakes
 
Ingredients
  • ⅔ cup rolled oats
  • 1¼ cups water
  • 2 Tbsp vegetable oil
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 2 Tbsp brown sugar
  • 2 eggs
  • ⅔ cup raisins
  • ⅔ cup pecans, chopped
Instructions
  1. In large mixing bowl combine oatmeal and water; let stand for 5 minutes (if using quick-cooking oatmeal, you may omit the standing time).
  2. Mix in eggs and oil.
  3. In medium mixing bowl combine flour, baking soda, salt, Buttermilk Blend and brown sugar.
  4. Pour oatmeal mixture, raisins and pecans into dry ingredients, mixing just until combined.
  5. Heat skillet or griddle until a drop of water dances on it, then lightly grease skillet.
  6. Drop 2 to 3 Tbsp of batter for each pancake onto skillet.
  7. When small bubbles break the surface, turn pancakes over and cook for 1 minute, or until bottom is lightly browned.
  8. Serve immediately.
  9. Top with Spiced Applesauce and/or syrup.
Nutrition Information
Calories: 83 Fat: 4g Saturated fat: 1g Trans fat: 0g Carbohydrates: 10g Sugar: 6g Sodium: 78mg Fiber: 1g Protein: 2g Cholesterol: 1mg

 

Oatmeal Muffins

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Oatmeal Muffins
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 1 egg
  • 1 cup water
  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • ¼ cup SACO Cultured Buttermilk Blend
  • ½ cup brown sugar
  • ⅓ cup vegetable oil
Instructions
  1. Preheat oven to 400°F.
  2. Grease bottoms of 12 muffin cups or use cupcake liners.
  3. In medium mixing bowl beat egg.
  4. Add water and oats.
  5. Let stand 3 to 5 minutes.
  6. In medium mixing bowl sift together flour, baking powder, salt, baking soda and Buttermilk Blend; set aside.
  7. Stir brown sugar and oil into oatmeal mixture.
  8. Mix in dry ingredients just until flour is moistened.
  9. Do not overbeat.
  10. Fill prepared muffin cups ⅔ full and bake 20 to 25 minutes, or until light brown.
  11. Immediately remove from pan.
Nutrition Information
Calories: 163 Fat: 7g Saturated fat: 1g Trans fat: 0g Carbohydrates: 23g Sugar: 10g Sodium: 306mg Fiber: 1g Protein: 3g Cholesterol: 2mg

 

Oatmeal Goblins

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Oatmeal Goblins
Cook time: 
Total time: 
Serves: 3 dozen cookies
 
Ingredients
  • ½ cup margarine or butter, softened
  • ½ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 egg
  • 1½ cup flour
  • ¼ tsp cinnamon
  • ½ tsp baking soda
  • 1 cup rolled oats
  • ¼ cup raisins
  • 2 tsp SACO Cultured Buttermilk Blend
  • 2 Tbsp water
  • ½ tsp vanilla
Instructions
  1. and sugars.
  2. Beat until fluffy.
  3. Beat in egg.
  4. Add dry ingredients gradually.
  5. Stir in rolled oats and raisins.
  6. Add the Saco Cultured Buttermilk Blend, water and vanilla.
  7. Stir until well combined.
  8. Chill for 15-20 minutes.
  9. Drop by rounded teaspoons on lightly greased baking sheet.
  10. Flatten slightly.
  11. Make goblin faces with raisins and red hots.
  12. Bake 8-10 minutes.

 

Oatmeal Drop Biscuits

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Oatmeal Drop Biscuits
Cook time: 
Total time: 
Serves: 16 biscuits
 
Ingredients
  • 1¼ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 3 Tbsp margarine, cut into
  • 3 pieces
  • 1¼ cups quick-cooking oats
  • ½ cup water
  • 3 Tbsp honey
  • 1 egg Non-stick cooking spray
Instructions
  1. Preheat oven to 425°F.
  2. Grease baking sheet(s).
  3. In large mixing bowl cut together the flour, baking powder, salt, Buttermilk Blend and margarine, until mixture resembles coarse meal.
  4. Add oats; mix well.
  5. In small mixing bowl combine water, honey and egg.
  6. Add to flour mixture.
  7. Mix just until dry ingredients are moist.
  8. Drop dough by rounded tablespoons onto prepared baking sheet(s) coated with non-stick cooking spray.
  9. Bake 8 minutes.
  10. Note: Drop Biscuits have rough, uneven tops.
Nutrition Information
Calories: 97 Fat: 3g Saturated fat: 2g Trans fat: 0g Carbohydrates: 15g Sugar: 4g Sodium: 265mg Fiber: 1g Protein: 2g Cholesterol: 18mg

 

Oatmeal Chocolate Chunk Cookies

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Oatmeal Chocolate Chunk Cookies
Cook time: 
Total time: 
Serves: 3.5 dozen cookies
 
Ingredients
  • 1 cup solid shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 Tbsp water
  • 1 tsp vanilla extract
  • 1¼ cups all-purpose flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • ½ tsp baking soda
  • 1 tsp salt
  • 3 cups quick-cooking oatmeal
  • 1 cup SACO Chocolate CHUNKS
Instructions
  1. Preheat oven to 375°F.
  2. Grease cookie sheet.
  3. In large mixing bowl cream together shortening and sugars.
  4. Beat in eggs, water and vanilla.
  5. In medium mixing bowl stir together flour, SACO Buttermilk Blend, baking soda and salt.
  6. Stir flour mixture into creamed mixture.
  7. Add oatmeal and CHUNKS.
  8. Blend well. Drop by rounded teaspoonfuls onto prepared cookie sheet, spacing about 1½ inches apart.
  9. Bake 10 to 12 minutes, or until nicely browned.
  10. Remove to rack and cool.
Nutrition Information
Calories: 159 Fat: 8g Saturated fat: 3g Trans fat: 1g Carbohydrates: 22g Sugar: 15g Sodium: 79mg Fiber: 1g Protein: 2g Cholesterol: 0mg