SacoFoods

Buttermilk Blend

Root Beer Cookies

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Root Beer Cookies
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • Cookies
  • 1 cup butter
  • 2 cups brown sugar
  • 2 eggs
  • ½ cup water
  • ¾ tsp root beer extract
  • 4 cups flour
  • 1 tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp baking soda
  • 1½ cups pecans, chopped
  • Frosting
  • 3½ cups powdered sugar
  • 3 Tbsp water
  • ¾ cup butter
  • 1¼ tsp root beer extract
Instructions
  1. Cookies
  2. Preheat oven to 375°F.
  3. In a mixing bowl, cream butter and brown sugar.
  4. Add eggs, one at a time; beating well after each addition.
  5. Add water and root beer extract, mix well.
  6. In a separate bowl combine the flour, salt, Saco Cultured Buttermilk Blend and baking soda; gradually add to creamed mixture.
  7. Stir in pecans.
  8. Drop by tablespoons onto ungreased cookie sheets.
  9. Bake 10 to 12 minutes.
  10. Frosting
  11. In a mixing bowl, combine frosting ingredients; beat until smooth.
  12. Frost cooled cookies.
Nutrition Information
Calories: 310 Fat: 15g Saturated fat: 7g Trans fat: 0g Carbohydrates: 42g Sugar: 28g Sodium: 206mg Fiber: 1g Protein: 3g Cholesterol: 41mg

 

Roasted Garlic Cheddar Buttermilk Biscuits

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Roasted Garlic Cheddar Buttermilk Biscuits
Cook time: 
Total time: 
Serves: 12 biscuits
 
Ingredients
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • 2 cups flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 Tbsp sugar
  • ⅓ cup vegetable shortening
  • 2 cups sharp cheddar cheese, shredded
  • 1 Tbsp roasted garlic, minced
  • ⅔ cup water
  • 1 Tbsp butter, melted
Instructions
  1. Heat oven to 450°F.
  2. In large mixing bowl, sift together dry ingredients.
  3. Cut in shortening until mixture resembles coarse crumbs.
  4. Stir in cheese and garlic.
  5. Add water and mix until dough leaves sides of bowl.
  6. Turn out onto lightly floured surface and kneed 10-12 times.
  7. Roll dough to ½ inch thickness.
  8. Cut with floured biscuit cutter.
  9. Place on ungreased baking sheet, and bake for 10-12 minutes or until golden brown.
  10. Brush with melted butter on tops.

 

Rich Cinnamon Raisin Bread

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Rich Cinnamon Raisin Bread
Serves: 12 servings (in 1lb loaf)
 
Ingredients
  • 1lb loaf
  • ¾ cup water
  • 2 Tbsp vegetable oil
  • ⅓ cup raisins
  • ¼ tsp ground nutmeg
  • 1½ tsp ground cinnamon
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2 Tbsp granulated sugar
  • ¾ tsp salt
  • 2 cups bread flour
  • 2¼ tsp Red Star® Active Dry Yeast
  • 1.5lb loaf
  • 1 cup water
  • 3 Tbsp vegetable oil
  • ½ cup raisins
  • ½ tsp ground nutmeg
  • 2 tsp ground cinnamon
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • *2 3 Tbsp granulated sugar
  • 1 tsp salt
  • 3 cups bread flour
  • 1 Tbsp Red Star® Active Dry Yeast
Instructions
  1. Add ingredients in the order suggested by your bread machine manual.
  2. Use Basic Medium setting.
  3. *1 The water used should be about 80°F.
  4. Since your body temperature is higher than 80°F, this will feel cool (not cold) to you.
  5. Using water too warm will inhibit the yeast from working at its full potential, as will water that is too cold.
  6. *2 For a 1½ Lb. loaf use 3 Tbsp. of SACO cultured Buttermilk Blend, or entire contents of one 0.8 ounce envelope.
  7. 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: 124 Fat: 3g Saturated fat: 0g Trans fat: 0g Carbohydrates: 23g Sugar: 5g Sodium: 154mg Fiber: 1g Protein: 3g Cholesterol: 0mg

 

Rhubarb Muffins

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Rhubarb Muffins
Cook time: 
Total time: 
Serves: 18 muffins
 
Ingredients
  • 2½ cups unsifted all-purpose flour
  • ⅓ cup SACO Cultured Buttermilk Blend
  • ½ cup walnuts or pecans, chopped
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • 1 cup brown sugar
  • 1¼ cups water
  • ½ cup vegetable oil
  • 1 large egg
  • 2 tsp vanilla extract
  • 2½ cups fresh rhubarb, cut in
  • ½-inch
Instructions
  1. Preheat oven to 375°F.
  2. Grease or paper line 18 muffin cups.
  3. In large mixing bowl combine flour, Buttermilk Blend, nuts, baking powder, baking soda, salt and nutmeg.
  4. In small mixing bowl beat together brown sugar, water, oil, egg and vanilla.
  5. Stir into flour mixture just until moistened (batter will be lumpy).
  6. Fold rhubarb into batter.
  7. Spoon batter evenly into prepared muffin cups.
  8. Bake 18 to 20 minutes, or until wooden toothpick tests done.
  9. Cool in pans for 5 minutes.
  10. Place on wire rack to cool completely.
Nutrition Information
Calories: 199 Fat: 9g Saturated fat: 1g Trans fat: 0g Carbohydrates: 28g Sugar: 13g Sodium: 178mg Fiber: 1g Protein: 3g Cholesterol: 2mg

 

Rhubarb Cake

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Rhubarb Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • ½ cup solid vegetable shortening
  • 1½ cups brown sugar
  • 1 egg
  • 1 cup water
  • 1 tsp vanilla extract
  • 3 cups rhubarb, diced
  • Cinnamon Topping
  • 1 tsp ground cinnamon
  • ½ cup walnuts, chopped
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
Instructions
  1. Cake
  2. Preheat oven to 375°F.
  3. Grease one 13 x 9 inch pan.
  4. In medium mixing bowl sift together flour, baking soda, salt and SACO Buttermilk Blend; set aside. In large mixing bowl cream together shortening and sugar.
  5. Add egg and beat well.
  6. Stir in water.
  7. Add dry ingredients to creamed mixture and stir until well-blended.
  8. Do not overbeat.
  9. Fold in vanilla and rhubarb.
  10. Pour into pan.
  11. In small mixing bowl stir together all Cinnamon Topping ingredients.
  12. Sprinkle on topping before baking for 35 to 40 minutes, or until inserted wooden toothpick comes out clean.
  13. Cinnamon Topping
  14. in a medium mixing bowl combine all topping ingredients
Nutrition Information
Calories: 129 Fat: 5g Saturated fat: 1g Trans fat: 0g Carbohydrates: 21g Sugar: 14g Sodium: 122mg Fiber: 1g Protein: 2g Cholesterol: 6mg

 

Rhubarb Bread

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Rhubarb Bread
Cook time: 
Total time: 
Serves: 20 servings
 
Ingredients
  • Bread
  • 1½ cups brown sugar
  • ⅔ cup vegetable oil
  • 1 cup water
  • 1 egg
  • 2½ cups all-purpose flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1½ cups rhubarb, diced
  • ½ cup nuts, chopped (optional)
  • Topping
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
Instructions
  1. Bread
  2. Preheat oven to 325°F.
  3. Grease two loaf pans, or one Bundt pan.
  4. In large mixing bowl beat together brown sugar, oil, water and egg.
  5. In medium mixing bowl combine flour, SACO Cultured Buttermilk Blend, baking soda and salt; add to brown sugar mixture.
  6. Mix in vanilla.
  7. Stir in rhubarb and nuts; blend well.
  8. Pour into prepared pan(s). - See more at: http://www.sacofoods.com/recipes/view/rhubarb-bread#sthash.gEcgggZT.dpuf) 2. topping (In large cup stir together topping ingredients. Sprinkle evenly over batter. Bake 45 to 60 minutes, or until wooden toothpick tests done.
Nutrition Information
Calories: 172 Fat: 7g Saturated fat: 1g Trans fat: 0g Carbohydrates: 24g Sugar: 12g Sodium: 192mg Fiber: 1g Protein: 2g Cholesterol: 1mg

 

Refrigerator Bran Muffins

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Refrigerator Bran Muffins
Cook time: 
Total time: 
Serves: 24 muffins
 
Ingredients
  • 2½ cups all-purpose flour
  • ½ cup SACO Cultured Buttermilk Blend
  • 2½ tsp baking soda
  • ½ tsp salt
  • 1 cup boiling water
  • 3 cups all-bran cereal
  • 2 cups water
  • ½ cup vegetable oil
  • 1½ cups granulated sugar
  • 2 eggs
Instructions
  1. In medium mixing bowl sift together flour, Buttermilk Blend, baking soda and salt; set aside.
  2. In separate medium mixing bowl pour 1 cup boiling water over bran cereal; let stand until cereal has absorbed all the water.
  3. Cool.
  4. Stir in 2 additional cups water.
  5. In large mixing bowl thoroughly mix together oil and sugar.
  6. Add eggs, one at a time, beating well after each addition.
  7. Stir cooled bran into oil and sugar mixture.
  8. Add dry ingredients and stir just until mixed.
  9. Do not overbeat.
  10. Either use immediately or refrigerate batter, covered, up to five weeks.
  11. When ready to use, dip batter from container (without stirring) into greased muffin tins or cupcake liners.
  12. Bake in preheated 400°F oven for 20 to 25 minutes.
Nutrition Information
Calories: 167 Fat: 5g Saturated fat: 1g Trans fat: 0g Carbohydrates: 29g Sugar: 15g Sodium: 136mg Fiber: 3g Protein: 4g Cholesterol: 2mg

 

Red, White and Moo Pineapple Surprise Cookies

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Red, White and Moo Pineapple Surprise Cookies
Cook time: 
Total time: 
Serves: 4 dozen cookies
 
Ingredients
  • Cookies
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • ½ tsp vanilla
  • ½ cup crushed pineapple, drained
  • ¼ cup water
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • 3½ cups flour
  • 1 tsp baking soda
  • ¾ tsp ground cinnamon
  • ½ tsp salt ¼ tsp ground nutmeg
  • 1 cup chopped pecans
  • 1⅔ cups vanilla milk chips
  • Frosting
  • 4 Tbsp cream cheese, softened
  • 2 cups powdered sugar
  • 1½ tsp SACO Cultured Buttermilk Blend
  • 2 Tbsp water
  • ½ tsp vanilla
  • ⅛ tsp salt food coloring, optional
Instructions
  1. Cookies
  2. Preheat oven to 350°F.
  3. In large mixing bowl, beat butter and sugar until well blended.
  4. Add eggs and vanilla; blend thoroughly.
  5. Blend in pineapple and water; mix well.
  6. In a small bowl combine the Saco Cultured Buttermilk, flour, baking soda, cinnamon, salt and nutmeg.
  7. Gradually add to butter mixture, mixing well.
  8. Stir in pecans and vanilla milk chips.
  9. Drop by tablespoonfuls onto lightly greased cookie sheets.
  10. Bake 10 to 12 minutes or until lightly browned around edges.
  11. Remove from cookie sheet to wire rack.
  12. Cool completely.
  13. Frost and decorate if desired.
Nutrition Information
Calories: 160 Fat: 8g Saturated fat: 4g Trans fat: 0g Carbohydrates: 20g Sugar: 13g Sodium: 96mg Fiber: 1g Protein: 2g Cholesterol: 21mg

 

Red Velvet Sheet Cake

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Red Velvet Sheet Cake
Prep time: 
Cook time: 
Total time: 
Serves: 48 servings
 
Ingredients
  • Cake
  • 2¼ cups all-purpose flour, sifted
  • 1 tsp salt
  • 2 Tbsp SACO Premium Cocoa
  • 2 oz red food coloring
  • ½ cup shortening or butter
  • 1½ cups sugar
  • 2 large eggs
  • 1 cup water
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp vanilla extract
  • 1 tsp Kahlua Liqueur (optional)
  • 1½ tsp white vinegar
  • 1 tsp baking soda
  • Fluffy White Frosting
  • 1 cup milk
  • ¼ cup flour
  • 2 sticks butter
  • 1 cup sugar
  • 2 tsp vanilla extract
  • ½ cup coconut (for topping)
Instructions
  1. Cake
  2. Preheat oven to 350°F Prepare 11 x 17 sheet cake pan with shortening and flour or baking spray. Combine the sifted flour and salt.
  3. Set aside.
  4. In a separate bowl combine the cocoa and food coloring, stirring until smooth.
  5. Set aside.
  6. Cream together the shortening and sugar, beating for 4-5 minutes at medium speed, until fluffy. Add the eggs, one at a time, beating for at least 30 seconds after each addition.
  7. Add the cocoa/food coloring mixture.
  8. Mixing until color is somewhat uniform.
  9. Combine water, Saco Buttermilk Blend, vanilla, and Kahlua.
  10. At low speed, alternately add the flour mixture and the buttermilk mixture to the sugar mixture.
  11. Do not overbeat.
  12. In a small bowl, mix the vinegar with the baking soda.
  13. Stir briefly to mix.
  14. Add to the cake batter.
  15. Fold into the batter to blend well.
  16. Do not beat.
  17. Pour batter into prepared cake pan.
  18. Bake for 20 minutes or until cake tester comes out clean.
  19. Allow cake to cool before frosting.
  20. Fluffy White Frosting
  21. Cook the milk and flour in a heavy saucepan until very thick.
  22. Cool, covered, in refrigerator until very cold.
  23. Beat 2 sticks butter and 1 cup sugar for 8 minutes.
  24. Add the chilled milk/flour paste and beat for another 4 minutes.
  25. Add the vanilla in the last beating.
  26. Frost Red Velvet Sheet cake when cooled.
  27. Toast coconut on cookie sheet at 350°F for 5-7 minutes.
  28. Top cake with toasted coconut.
  29. Chill.
Nutrition Information
Calories: 132 Fat: 7g Saturated fat: 4g Trans fat: 0g Carbohydrates: 18g Sugar: 11g Sodium: 126mg Fiber: 1g Protein: 2g Cholesterol: 24mg

 

Red Velvet Pound Cake

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Red Velvet Pound Cake
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • Cake
  • 1 cup butter, softened
  • ½ cup shortening
  • 3 cups sugar
  • 7 eggs
  • 1 oz red food coloring
  • 2 tsp vanilla
  • 3 cups cake flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ¼ tsp salt
  • 1 cup milk
  • Frosting
  • 6 oz cream cheese, softened
  • 1 tsp vanilla
  • 1 lb confectioners sugar milk, if necessary
Instructions
  1. Cake
  2. Preheat oven to 325°F.
  3. Grease and flour a tube pan.
  4. Cream butter, shortening and sugar until fluffy.
  5. Add eggs one at a time, beat well after each.
  6. Stir in food coloring and vanilla.
  7. Mix flour, Saco Cultured Buttermilk Blend and salt; add to creamed mixture alternately with milk, beating well.
  8. Pour into prepared pan.
  9. Bake for 1 hour and 20 minutes.
  10. Cool in pan for 10 minutes, remove from pan and cool completely on rack before frosting.
  11. Frosting Combine cream cheese and butter, blend until smooth.
  12. Stir in vanilla, mix well.
  13. Gradually add in sugar, beat until creamy.
  14. Add milk if necessary for desired consistency.
Nutrition Information
Calories: 781 Fat: 32g Saturated fat: 16g Trans fat: 1g Carbohydrates: 117g Sugar: 90g Sodium: 260mg Fiber: 1g Protein: 8g Cholesterol: 168mg