SacoFoods

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Parmesan Herb Muffins

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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

 

Orange Pecan Chocolate Chunk Cookies

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Orange Pecan Chocolate Chunk Cookies
Cook time: 
Total time: 
Serves: 1.5 dozen cookies
 
Ingredients
  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup butter or margarine, softened
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 Tbsp orange zest
  • 1 tsp vanilla extract
  • 1 tsp orange-flavored liqueur
  • 1 egg
  • 12 oz SACO Chocolate CHUNKS
  • ¾ cup pecans, chopped
Instructions
  1. Preheat oven to 350°F.
  2. Lightly grease cookie sheets.
  3. In medium mixing bowl sift together the flour, baking soda and salt; set aside.
  4. In large mixing bowl cream together butter, sugars, orange zest, vanilla and orange liqueur.
  5. Beat in egg.
  6. Gradually add flour mixture and beat until well-blended.
  7. Stir in CHUNKS and nuts.
  8. Drop by heaping tablespoons onto prepared baking sheets.
  9. Bake 10 to 12 minutes.
  10. Transfer cookies to wire racks to cool.
  11. Variation: For a lemon cookie, substitute lemon peel for orange peel, and lemon extract for orange-flavored liqueur.
Nutrition Information
Calories: 227 Fat: 14g Saturated fat: 7g Trans fat: 0g Carbohydrates: 26g Sugar: 19g Sodium: 141mg Fiber: 2g Protein: 2g Cholesterol: 14mg

 

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

 

Orange Chocolate Brownies

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Orange Chocolate Brownies
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Brownies
  • 12 Tbsp SACO Premium Cocoa
  • 4 Tbsp vegetable oil
  • ¾ cup butter
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • Topping
  • 1 cup SACO Chocolate CHUNKS
  • ½ cup water
  • 2 Tbsp butter
  • 1½ tsp orange extract
  • 1 cup whipping cream, whipped until stiff
Instructions
  1. Brownies
  2. Preheat oven to 350°F.
  3. Line a 13 x 9 inch baking pan with foil and grease the foil.
  4. In a double boiler melt Saco Premium Cocoa, vegetable oil and butter; cool.
  5. Add sugar and mix well.
  6. Stir in eggs and vanilla.
  7. Add flour; mix well.
  8. Pour into prepared pan and bake for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs.
  9. Do not overbake.
  10. Topping
  11. In a double boiler melt the Saco Chocolate Chunks, water, butter and orange extract.
  12. Stir until smooth.
  13. Cool to room temperature.
  14. Fold in whipped cream.
  15. Spread over brownies.
  16. Chill before cutting.
  17. Store leftovers in the refrigerator.
Nutrition Information
Calories: 171 Fat: 10g Saturated fat: 6g Trans fat: 0g Carbohydrates: 20g Sugar: 15g Sodium: 44mg Fiber: 1g Protein: 2g Cholesterol: 36mg

 

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 Hot Chocolate

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Old-Fashioned Hot Chocolate
Serves: 5, 8oz servings
 
Ingredients
  • ½ cup water
  • ½ cup granulated sugar
  • ½ cup SACO Premium Cocoa
  • ¼ tsp salt
  • 4 cups milk
  • ¾ tsp vanilla extract
Instructions
  1. In medium saucepan simmer together water, sugar, cocoa and salt, over moderate heat, stirring until lumps are dissolved (about 3 minutes).
  2. Add milk, stir and bring slowly to simmer (about 5 minutes-DO NOT BOIL).
  3. To enhance flavor, stir in vanilla just before serving.
Nutrition Information
Calories: 193 Fat: 3g Saturated fat: 2g Trans fat: 0g Carbohydrates: 36g Sugar: 20g Sodium: 232mg Fiber: 3g Protein: 9g Cholesterol: 8mg