SacoFoods

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Buttermilk

Creamy Buttermilk Dressing

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Creamy Buttermilk Dressing
Serves: 8 servings
 
Ingredients
  • ½ cup reduced calorie/low-cholesterol mayonnaise
  • ⅔ cup water
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 2 cloves garlic, crushed
  • 1 Tbsp fresh parsley, chopped
  • 1 Tbsp fresh chives, chopped
Instructions
  1. In a small jar combine all of the dressing ingredients, shake until well-mixed.
  2. Refrigerate until ready to use, shake again before pouring.
  3. Can be made a day in advance, if necessary.
Nutrition Information
Calories: 59 Fat: 5g Saturated fat: 1g Trans fat: 0g Carbohydrates: 2g Sugar: 2g Sodium: 119mg Fiber: 0g Protein: 1g Cholesterol: 2mg

 

Buttermilk Premium Cocoa

Cream Filled Chocolate Cake

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Cream Filled Chocolate Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2½ cups flour
  • 2 cups granulated sugar
  • 1 tsp baking powder
  • ⅓ cup SACO Premium Cocoa
  • ¼ tsp salt
  • 2 eggs
  • 1 cup vegetable oil
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • 1 tsp vanilla extract
  • 1 cup hot water
  • 2 tsp baking soda
  • Filling
  • ½ cup granulated sugar
  • ⅓ cup milk
  • ⅔ cup vegetable shortening
  • ¼ tsp salt
  • 1 Tbsp water
  • 1 tsp vanilla extract ½ cup powdered sugar
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Lightly grease two 9-inch cake pans.
  4. Mix together flour, sugar, baking powder, cocoa and salt until well mixed.
  5. Add eggs, oil, buttermilk, one cup water, vanilla, hot water and baking soda until well mixed.
  6. Pour batter into pans until equally filled.
  7. Bake for 20 minutes or until toothpick inserted into middle of cake comes out clean.
  8. Allow cakes to cool completely.
  9. Spread filling over the top of one cake and set other cake on top.
  10. Filling
  11. Hand mix sugar, milk, shortening, salt, water and vanilla for 5 minutes.
  12. Add powdered sugar, beating for another 5 minutes.
Nutrition Information
Calories: 504 Fat: 32g Saturated fat: 5g Trans fat: 1g Carbohydrates: 52g Sugar: 36g Sodium: 229mg Fiber: 1g Protein: 4g Cholesterol: 25mg

 

Buttermilk

Cranberry Muffins

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Cranberry Muffins
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 2¼ cups flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • 1 cup sugar
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2 Tbsp butter
  • 1 cup walnuts, chopped
  • 1 cup cranberries, chopped
  • ½ cup water
  • ½ cup orange juice
  • 1 Tbsp orange rind
  • 1 egg
Instructions
  1. Preheat oven to 400°F.
  2. Mix the first 6 ingredients together and then cut in butter.
  3. Add walnuts and cranberries.
  4. Mix the liquid ingredients together.
  5. Combine with the dry ingredients and mix until just moistened.
  6. Lightly grease a large muffin tin.
  7. Bake for 23-25 minutes.
  8. If making smaller muffins bake for 17-20 minutes.
Nutrition Information
Calories: 249 Fat: 9g Saturated fat: 2g Trans fat: 0g Carbohydrates: 39g Sugar: 18g Sodium: 355mg Fiber: 2g Protein: 5g Cholesterol: 21mg

 

Buttermilk

Cran-Apple Coffee Cake

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Cran-Apple Coffee Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 2⅓ cups flour
  • ¼ cup brown sugar
  • ½ cup white sugar
  • ¾ cup butter, softened
  • 2 Tbsp almonds, sliced and divided
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 egg
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • ¾ cup water
  • 2½ cups apple pie filling
  • 2 Tbsp Craisins
Instructions
  1. Preheat oven to 350°F.
  2. Spray or grease a 9 inch spring form pan.
  3. In a large mixing bowl combine flour, sugars and butter.
  4. Mix until crumbly (like a pie crust).
  5. To ½ cup of this mixture add almonds and set aside for streusel topping.
  6. Add soda and baking powder to the remainder of the mixture.
  7. Set aside.
  8. In a separate bowl beat egg, Saco Cultured Buttermilk Blend and water.
  9. Mix into remaining dry ingredients until just moistened.
  10. Spread ⅔ of this batter into spring form pan and about one inch of the side.
  11. Mix together pie filling and Craisins.
  12. Spoon over batter in pan.
  13. Drop remaining batter by spoonfuls, over filling.
  14. Then crumble streusel topping over all.
  15. Bake for 1 hour.

 

Buttermilk

Crab Cake Chowder

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Crab Cake Chowder
Serves: 8 servings
 
Ingredients
  • Chowder
  • 4 slices lean bacon
  • ½ cup onion, diced
  • ½ cup celery, diced
  • 3 cups potatoes, diced
  • ¼ cup green pepper, diced
  • ¼ cup red pepper, diced
  • 2 cups chicken stock
  • 8 Tbsp SACO Cultured Buttermilk Blend
  • ¼ cup flour
  • 2 cups water
  • 1½ tsp Old Bay seasoning
  • Crab cakes
  • 12 oz can fancy white crab meat, drained but liquid reserved
  • 1 egg, beaten
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp mustard
  • ½ tsp Old Bay seasoning
  • 1 cup Japanese style bread crumbs
  • ¼ cup shortening
Instructions
  1. Chowder
  2. Cook bacon in a large skillet until crisp.
  3. Remove and drain bacon.
  4. Leave 1 Tbsp Bacon fat in skillet and add onion and celery.
  5. Cook until slightly tender.
  6. In a stock pot, combine potatoes, peppers, stock, reserved liquid from crab meat and cooked vegetables.
  7. Heat over medium-high heat until potatoes are slightly tender.
  8. In a bowl combine the Saco Buttermilk Blend with the flour; add water, mix well.
  9. Add seasoning. Bring to a boil then reduce heat and simmer.
  10. Crab Cakes
  11. In a medium bowl, mix together drained crab meat, egg, Saco Buttermilk Blend, mustard and seasoning.
  12. Stir in bread crumbs.
  13. Roll mixture into small bite-sized balls.
  14. Evenly brown crab meat balls in a large skillet with ¼ cup shortening.
  15. Drain.
  16. Shortly before serving, add crab cakes to chowder and heat thoroughly.
  17. Top chowder with crumbled bacon and serve.
Nutrition Information
Calories: 267 Fat: 10g Saturated fat: 3g Trans fat: 1g Carbohydrates: 29g Sugar: 6g Sodium: 556mg Fiber: 2g Protein: 15g Cholesterol: 60mg

 

Buttermilk

Country Baked Potato & Cheddar Soup

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Country Baked Potato & Cheddar Soup
Serves: 8 servings
 
Ingredients
  • Soup
  • 4 cups chicken broth
  • 1 onion, chopped
  • 6 slices bacon, chopped
  • 1 garlic clove, miced
  • 6 baked potatoes, skinned and cubed
  • 1 cup mashed potatoes
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp white pepper
  • ½ tsp onion powder
  • ¼ tsp dried basil
  • ¼ tsp rubbed sage dash hot pepper sauce
  • 1 stick butter
  • ½ cup flour
  • ½ cup SACO Cultured Buttermilk Blend
  • 2 cups water
  • 1 cup heavy cream
  • 8 oz sharp cheddar cheese, shredded
  • Garnish
  • shredded sharp cheddar crumbled bacon chopped scallions
Instructions
  1. Soup
  2. In a large saucepan, bring chicken broth to a boil.
  3. Meanwhile, in a medium skillet, saute onion and bacon until onion is caramelized and bacon starts to crisp; drain.
  4. Add garlic and briefly saute for 30 seconds more; add mixture to broth and reduce heat to simmer. Stir in all potatoes and seasonings.
  5. Simmer, uncovered, for 5 minutes.
  6. In a small saucepan, melt butter, stir in flour and Saco Cultured Buttermilk Blend until smooth. Gradually add water.
  7. Bring to a boil; cook and stir for two minutes or until thickened.
  8. Stir into potato mixture; add cream and cheese.
  9. Heat through (do not boil).
  10. Discard bay leaf.
  11. Serve hot in a bowl topped with garnish, if desired.
  12. Garnish
  13. Top bowl of soup with shredded sharp cheddar, crumbled bacon and chopped scallions.
Nutrition Information
Calories: 501 Fat: 30g Saturated fat: 18g Trans fat: 0g Carbohydrates: 43g Sugar: 6g Sodium: 1217mg Fiber: 4g Protein: 17g Cholesterol: 93mg

 

Buttermilk

Cornmeal Berry Pockets

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Cornmeal Berry Pockets
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Pockets
  • Nonstick cooking spray 1⅓ cups all purpose flour
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ⅔ cup yellow cornmeal
  • 2 Tbsp granulated sugar
  • 2 Tbsp packed brown sugar
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ⅓ cup cold butter in small cubes
  • ½ cup water
  • 1 egg
  • 1½ tsp finely shredded lime peel
  • 1 cup blueberries
  • 2 tsp cornstarch, divided
  • ½ cup coconut flakes splash of rum
  • 1 cup frozen mixed berries
  • Glaze
  • 2 cups powdered sugar
  • 7 tsp lime juice
  • 3 Tbsp almonds, roasted and chopped
Instructions
  1. Pockets
  2. Preheat oven to 450°F.
  3. Coat pie pan with cooking spray.
  4. In a large bowl combine flour, Saco Cultured Buttermilk Blend, cornmeal, granulated sugar, brown sugar, baking powder, baking soda and salt.
  5. Cut in butter until flour mixture resembles coarse crumbs.
  6. Make a well in center of dough.
  7. Mix the water, egg and lime peel.
  8. Add to the well in dough and stir with a fork just until moistened.
  9. Toss blueberries with 1 tsp. cornstarch to coat; add to flour mixture with coconut and rum.
  10. Stir the flour blend 3 to 5 turns, just until berries are incorporated.
  11. Separate the dough into halves.
  12. Press one half into the pie pan.
  13. Toss the remaining berries with 1 tsp cornstarch and pile in center of the pan.
  14. Press the remaining dough over the top of berries.
  15. Bake 15 minutes or until top is golden brown.
  16. Glaze
  17. In a small bowl whisk lime juice into powdered sugar until drizzling consistency.
  18. Drizzle over warm pocket and sprinkle with nuts.
Nutrition Information
Calories: 243 Fat: 6g Saturated fat: 4g Trans fat: 0g Carbohydrates: 45g Sugar: 21g Sodium: 183mg Fiber: 2g Protein: 3g Cholesterol: 22mg

 

Buttermilk

Corn-On-The-Cob Chowder

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Corn-On-The-Cob Chowder
Serves: 4 servings
 
Ingredients
  • 4 slices bacon
  • ¼ cup onion, diced
  • ½ cup potato, diced
  • 1 Tbsp fresh parsley, chopped
  • ¼ cup green pepper, chopped
  • 2 cups water
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 cup corn, grated
  • 2 Tbsp all-purpose flour
Instructions
  1. slices bacon
  2. /4 cup onion, diced
  3. /2 cup potato, diced
  4. Tbsp fresh parsley, chopped
  5. /4 cup green pepper, chopped
  6. cups water
  7. /4 cup SACO Cultured Buttermilk Blend
  8. cup corn, grated
  9. Tbsp all-purpose flour.
Nutrition Information
Calories: 191 Fat: 10g Saturated fat: 4g Trans fat: 0g Carbohydrates: 18g Sugar: 5g Sodium: 272mg Fiber: 2g Protein: 7g Cholesterol: 19mg

 

Buttermilk

Cool Cucumber Soup

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Cool Cucumber Soup
Serves: 8 servings
 
Ingredients
  • 4 cucumbers, about
  • 6 inches long
  • ½ tsp salt
  • 6 Tbsp cream cheese, softened
  • ¼ cup whipping cream
  • 8 Tbsp SACO Cultured Buttermilk Blend
  • 4 green onions and tops, sliced
  • 2 Tbsp bacon bits
  • ¼ tsp pepper
  • ½ tsp garlic salt
  • 1 tsp vinegar
  • 1 tsp mustard
  • ½ tsp dill weed
  • 2 cups water
  • 2 Tbsp almonds, slivered and toasted
Instructions
  1. Peel cucumbers, cut into thin slices and put into ice water with ½ tsp.
  2. Salt.
  3. Set aside for 30 minutes.
  4. Mix the cream cheese with the whipping cream.
  5. Add the Saco Cultured Buttermilk Blend, onions, bacon bits, and seasonings.
  6. Mix well.
  7. Drain the cucumbers and add to the creamed mixture.
  8. Add the water and stir until all is combined.
  9. Chill at least 1 hour before serving.
  10. Serve with bread sticks and topped with slivered almonds.

 

Buttermilk

Cool As A Cucumber Soup with Saco Buttermilk & Dill

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Cool As A Cucumber Soup with Saco Buttermilk & Dill
Serves: 8 servings
 
Ingredients
  • 3 lbs cucumbers, peeled
  • ¼ cup salt
  • 1 cup SACO Cultured Buttermilk Blend
  • 1 quart water
  • ⅔ cup fresh dill, chopped
  • 3 Tbsp unsalted butter
  • ½ cup white onion, finely minced
  • ½ lb fresh shrimp, peeled and cut into
  • ½” pieces
  • ½ cup razor red tomatoes
  • ½ cup tomatoes, peeled, seeded & chopped pepper dill vinegar or red wine vinegar salt
Instructions
  1. Using a small spoon, or a melon baller, scrape the seeds from the cucumbers.
  2. Cut into ½ “ pieces; toss the cucumbers with the salt and transfer to a colander set over a bowl. Refrigerate 2 to 3 hours or overnight.
  3. Transfer the cucumbers to a blender or food processor, discarding all the exuded juices.
  4. Puree until smooth, pass through a food mill if desired.
  5. Whisk in the buttermilk and dill; set aside.
  6. Melt the butter in a saute pan over medium heat.
  7. When the butter foams, add the white onion and cook for 30 seconds.
  8. Add shrimp and stir over medium heat, 10 to 15 minutes.
  9. Then add to the reserved cucumber soup.
  10. Spread the shrimp and onion mixture on a plate to cool, then refrigerate.
  11. Chill the soup.
  12. To serve adjust the consistency of the soup with more buttermilk, if necessary.
  13. Season with vinegar, salt (added sparingly); and pepper to taste.
  14. Divide the shrimp between the chilled soup plates.
  15. Ladle the soup over the shrimp and garnish with red onions, chopped tomatoes and bits of dill strewn about.
  16. Note: Razor red onions are red onions sliced paper thin and then tossed with a pinch of sugar and enough lemon juice to coat them.
  17. Prepare 1 to 2 hours ahead and toss occasionally, until softened and pink.

 

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