SacoFoods

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Mango Strawberry Shortcake

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Mango Strawberry Shortcake
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • Shortcake [THIS IS MISSING INGREDIENTS ON THE SITE PAGE]
  • Puree
  • 1½ cup plain yogurt
  • ½ cup orange juice
  • 1½ Tbsp sugar
  • 1 Tbsp orange zest
  • 2 mangoes
  • 1½ cups strawberries, hulled and quartered
Instructions
  1. Shortcake
  2. Sift together flour, sugar, baking powder, baking soda and Saco Cultured Buttermilk Blend in a medium bowl.
  3. Cut in butter.
  4. Add water and mix thoroughly.
  5. Form dough into ball and press into a 9 x 5 inch pan and freeze.
  6. When dough hardens, cut into six squares and place onto baking sheet.
  7. Brush with a mixture of 1 tsp egg yolk and 1 tsp water.
  8. When ready to bake, preheat oven to 300°F.
  9. Bake for 20 minutes or until golden brown.
  10. Puree
  11. Combine yogurt, orange juice, sugar and orange zest.
  12. Stir in mangoes and strawberries.
  13. Drizzle puree onto dessert plates.
  14. Cut each shortcake in half horizontally.
  15. Cover the bottom half of each shortcake with ¾ cup of fruit filling mixture and place the other half on top.
Nutrition Information
Calories: 578 Fat: 26g Saturated fat: 16g Trans fat: 0g Carbohydrates: 78g Sugar: 41g Sodium: 512mg Fiber: 3g Protein: 12g Cholesterol: 104mg

 

Mandarin Orange Shortcake

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Mandarin Orange Shortcake
Cook time: 
Total time: 
 
Ingredients
  • Shortcake
  • 2 cups flour
  • ¼ cup sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • 1¼ cups sour cream
  • 3 Tbsp milk
  • ¼ cup butter
  • ⅔ cup water
  • Topping
  • 8oz Cool Whip ; Mandarin oranges
Instructions
  1. Preheat oven to 350°F.
  2. Grease two 9 inch round cake pans.
  3. Combine flour, sugar, baking powder, salt, baking soda and Saco Cultured Buttermilk Blend in a large mixing bowl.
  4. Add sour cream, milk and water all at the same time, mixing all ingredients together.
  5. Pour into prepared pans.
  6. Bake for 30-35 minutes.
  7. Let cool.
  8. Top with Cool Whip and mandarin oranges.
Nutrition Information
Calories: 159 Fat: 8g Saturated fat: 5g Trans fat: 0g Carbohydrates: 19g Sugar: 6g Sodium: 223mg Fiber: 1g Protein: 3g Cholesterol: 24mg

 

Malted Milk Ball Bars

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Malted Milk Ball Bars
Cook time: 
Total time: 
Serves: 32 bars
 
Ingredients
  • ⅔ cup solid shortening
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • ⅔ cup water
  • 1 tsp baking soda
  • 1 egg
  • 2½ cups all-purpose flour
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • ½ cup malted milk powder
  • ½ tsp salt
  • 1½ cups malted milk balls, crushed
  • ¾ cup SACO Chocolate CHUNKS, divided
  • ¼ cup vanilla chips
Instructions
  1. Preheat oven to 350°F.
  2. Grease one 13 x 9 cake pan.
  3. In large mixing bowl blend together shortening, sugars and vanilla.
  4. Add water, baking soda and egg.
  5. Beat until smooth.
  6. Add flour, Buttermilk Blend, malted milk powder and salt.
  7. Mix well.
  8. Fold in crushed malted milk balls and ½ cup of the CHUNKS.
  9. Pour into prepared pan.
  10. Sprinkle remaining CHUNKS and the vanilla chips onto batter.
  11. Bake 25 to 30 minutes.
  12. Enjoy!

 

Maca Ginger Napple Scones

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Maca Ginger Napple Scones
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Scones
  • 2 cups flour
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • ¼ cup sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup butter, softened
  • ⅔ cup water
  • ¾ cup dried pineapple bits
  • ½ cup roasted macadamia halves, divided
  • ¾ cup crystallized ginger, divided
  • Glaze
  • 2 Tbsp pineapple juice
  • ¾ cup powdered sugar
Instructions
  1. Cake
  2. together flour, Saco Cultured Buttermilk Blend, sugar, baking powder, baking soda and salt.
  3. Add butter and stir until you have ¼ inch or smaller crumbs.
  4. Add water, pineapple, macadamia halves and ginger, reserving 1 Tbsp each of the nuts and ginger. Stir just until flour is all incorporated.
  5. Drop dough onto baking sheet to form 8 mounds.
  6. Bake for 15-20 minutes or until browned.
  7. Cool a few minutes, then dip tops in glaze; sprinkle with reserved nuts and ginger.
  8. Glaze
  9. combine ingredients in a small mixing bowl
Nutrition Information
Calories: 421 Fat: 18g Saturated fat: 8g Trans fat: 0g Carbohydrates: 61g Sugar: 34g Sodium: 428mg Fiber: 2g Protein: 5g Cholesterol: 32mg

 

Low-Cal Creamy Cooler Shake

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Low-Cal Creamy Cooler Shake
Serves: 1 servings
 
Ingredients
  • 1 cup diet carbonated beverage, chill
  • 2 Tbsp SACO Mix’n Drink Instant Skim Milk dash ground nutmeg or cinnamon
  • 8 ice cubes Ground nutmeg or cinnamon -
Instructions
  1. Pour your flavor choice of diet soda into blender; add Mix’n Drink, a dash of nutmeg or cinnamon, and several ice cubes.
  2. Mix at medium speed until well-blended.
  3. Serve in a chilled glass with an added sprinkle of nutmeg or cinnamon.
Nutrition Information
Calories: 31 Fat: 0g Saturated fat: 0g Trans fat: 0g Carbohydrates: 5g Sugar: 4g Sodium: 48mg Fiber: 0g Protein: 3g Cholesterol: 2mg

 

Low Fat Banana Bread

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Low Fat Banana Bread
Cook time: 
Total time: 
Serves: 2 loaves
 
Ingredients
  • 1¼ cups sugar
  • ½ cup butter or margarine, softened
  • 2 large eggs
  • 1½ cups bananas, very ripe and mashed
  • ½ cup water
  • 1 tsp vanilla
  • 2½ cups all-purpose flour
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup nuts
Instructions
  1. Move oven rack to low position so that tops of pans will be in center of oven.
  2. Preheat oven to 350°F.
  3. Grease bottoms only of 2, 8-inch loaf pans or 1, 9-inch loaf pan with shortening.
  4. Mix sugar and butter in a large bowl.
  5. Stir in eggs until well blended.
  6. Stir bananas, water and vanilla; beat until smooth.
  7. Stir in flour, Saco Cultured Buttermilk Blend, baking soda and salt just until moistened.
  8. Stir in nuts.
  9. Divide batter evenly between pans.
  10. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 hour 15 minutes, or until toothpick inserted in center comes out clean.
  11. Cool 10 minutes in pans on wire rack.
  12. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.
  13. Cool completely, about 2 hours before slicing.
  14. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.

 

Loaded Baked Potato Soup

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Loaded Baked Potato Soup
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Soup
  • 2 Tbsp butter
  • 1 Tbsp vegetable oil
  • 1 cup yellow onion, diced
  • 2 garlic cloves, minced
  • 1½ celery stalks
  • 2 cups chicken bouillon, divided
  • ½ cup all-purpose flour
  • 2 10 oz cans chicken broth
  • 2 10 oz water
  • 1 tsp basil
  • 1 tsp oregano
  • ¼ tsp sugar
  • 1 tsp salt
  • ⅛ tsp pepper
  • 5 red skin potatoes, peeled and diced
  • 5 Yukon Gold potatoes, peeled, microwaved and mashed
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 1½ cups water
  • ½ cup sour cream
  • Garnishes
  • chopped chives shredded cheddar cheese bacon bits
Instructions
  1. In a soup pot over medium heat, melt butter with oil.
  2. Add onion, garlic and celery and saute until tender, 6-7 minutes.
  3. In a bowl, blend 1 cup bouillon with flour and whisk into vegetables.
  4. Add remaining cup of bouillon, chicken broth and water.
  5. Add basil, oregano, sugar, salt, pepper and red skin potatoes.
  6. Mix well.
  7. Reduce heat to medium-low and simmer, covered until flavors are blended, about 20 minutes.
  8. Add the prepared Yukon Gold potatoes and mix well.
  9. Simmer for 45 minutes.
  10. Combine the Saco Cultured Buttermilk Blend, water and sour cream.
  11. Add to soup mixture. Heat, but do not boil.
  12. Ladle into bowls and garnish with chives, cheese and bacon.
Nutrition Information
Calories: 359 Fat: 9g Saturated fat: 4g Trans fat: 0g Carbohydrates: 62g Sugar: 6g Sodium: 1050mg Fiber: 7g Protein: 12g Cholesterol: 19mg

 

Lightened Butter

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Lightened Butter
Serves: 64 servings
 
Ingredients
  • 3 cups water
  • 3 envelopes gelatin
  • ¼ tsp salt
  • 6 sticks unsalted butter
  • 1 cup SACO Cultured Buttermilk Blend
  • 2 cups sunflower or corn oil
  • 3 capsules lecithin*
Instructions
  1. Pour water into a shallow pan.
  2. Sprinkle gelatin over it’s surface; add the salt.
  3. Heat on medium-low heat, whisking well until the gelatin has completely melted.
  4. Cool until the gelatin feels and looks like raw egg whites.
  5. In large mixing bowl cream the butter until white and fluffy.
  6. Gradually add the Buttermilk Blend, then the oil.
  7. Blend in very gradually the 3 cups of heavy gelatin water and the lecithin, obtained by cutting open the capsules and squeezing them into the mixture.
  8. Store the mixture in one-cup, resealable containers and refrigerate or freeze (because it has no preservatives, this butter should be frozen until used.
  9. Allow to soften for spreading, then keep refrigerated between usage.
  10. *Lecithin is available at most natural food stores, and comes in capsule form.
Nutrition Information
Calories: 147 Fat: 16g Saturated fat: 4g Trans fat: 0g Carbohydrates: 1g Sugar: 1g Sodium: 22mg Fiber: 0g Protein: 1g Cholesterol: 11mg

 

Light Rye Bread

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Light Rye Bread
Cook time: 
Total time: 
Serves: 2 loaves
 
Ingredients
  • 2 pkgs active dry yeast
  • 1 cup rye flour
  • 5 cups all-purpose flour
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 1 Tbsp salt
  • ¼ cup brown sugar
  • ¼ cup solid vegetable shortening
  • 2 cups very warm water (120°-130°F)
Instructions
  1. In large mixing bowl combine yeast, rye flour, 1 cup all-purpose flour, Buttermilk Blend, salt, sugar and shortening.
  2. Add warm water to flour mixture.
  3. Blend at low speed until moistened; beat 3 minutes at medium speed.
  4. By hand, gradually stir in enough of remaining all-purpose flour to make a soft dough.
  5. Turn out on lightly-floured board and knead until smooth and elastic (8 to 10 minutes).
  6. Place in greased bowl, turning to grease all sides.
  7. Cover; let rise in warm place, free from drafts, until double in bulk (about 1 hour).
  8. Punch down.
  9. Divide dough into two parts; mold into balls.
  10. Allow to rest, covered with inverted bowl 10 minutes.
  11. Shape into loaves.
  12. Place in two greased 8-inch pans or two 9-inch pans.
  13. Let rise until doubled (about 1 hour).
  14. Bake in preheated 400°F oven for 25 to 30 minutes, or until brown and loaves sound hollow when tapped.
  15. Remove from pans and cool on racks.
Nutrition Information
Calories: 113 Fat: 2g Saturated fat: 1g Trans fat: 0g Carbohydrates: 20g Sugar: 2g Sodium: 10mg Fiber: 1g Protein: 3g Cholesterol: 2mg

 

Light & Lively Lemon Pie

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Light & Lively Lemon Pie
Serves: 8 servings
 
Ingredients
  • 3⅛ oz pkg vanilla pudding and pie filling
  • 1 envelope unflavored gelatin
  • ¼ cup granulated sugar
  • ¾ cup SACO Mix’n Drink Instant Skim Milk
  • 2 cups water
  • ¼ cup lemon juice
  • ¼ cup lemon zest
  • ⅓ cup SACO Mix’n Drink Instant Skim Milk
  • ⅓ cup ice water
  • 1 Tbsp lemon juice
  • 8-inch graham cracker crust
Instructions
  1. In medium saucepan combine pudding and pie filling mix, gelatin, sugar, ¾ cup Mix’n Drink powder and 2 cups water.
  2. Cook over medium heat, stirring constantly, until mixture comes to a boil.
  3. Chill until mixture mounds from spoon.
  4. Stir in ¼ cup lemon juice and the lemon zest.  (If necessary, beat with rotary beater until smooth.)  In small mixing bowl combine ⅓ cup SACO Mix’n Drink powder and ice water.
  5. Beat, at high speed, until soft peaks form (3 to 4 minutes).
  6. Add 1 Tbsp lemon juice.
  7. Continue beating until stiff peaks form (3 to 4 minutes longer).
  8. Fold whipped Mix’n Drink into pudding mixture.
  9. Spoon into crust.
  10. Chill 2 hours.
  11. Serve with fruit, if desired, or garnish with grated lemon peel or sifted baking cocoa.
Nutrition Information
Calories: 251 Fat: 6g Saturated fat: 1g Trans fat: 0g Carbohydrates: 42g Sugar: 31g Sodium: 371mg Fiber: 0g Protein: 7g Cholesterol: 3mg