SacoFoods

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Lazy Daisy Cake

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Lazy Daisy Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 1½ cups Buttermilk Quick Mix* (regular)
  • ½ cup granulated sugar
  • 1 egg
  • ½ cup milk or cold water
  • 2 Tbsp solid vegetable shortening
  • 1 tsp vanilla extract
  • Broiled Topping
  • ½ cup flaked coconut
  • ⅓ cup packed brown sugar
  • ¼ cup nuts, chopped
  • 3 Tbsp butter or margarine, softened
  • 2 Tbsp milk
Instructions
Cake
  1. Preheat oven to 350 degrees.
  2. Grease and flour one 8-inch square baking pan or one 9-inch round pan.
  3. See recipe for Buttermilk Quick Mix
  4. In large mixing bowl, combine Buttermilk Quick Mix, sugar, egg, cold water, shortening and vanilla extract.
  5. Beat on low speed 30 seconds, scraping bowl constantly.
  6. Beat on medium speed 3 minutes, scraping bowl occasionally.
  7. Pour into prepared pan.
  8. Bake 30-35 minutes, or until wooden toothpick tests done.
  9. Cool slightly.
Broiled Topping
  1. In medium mixing bowl, combine all ingredients for Broiled Topping and mix well.
  2. Spread topping over cake.
  3. Set oven control to broil or 550 degrees.
  4. Broil cake with top about 3 inches from heat until topping is golden brown (about 3 minutes).
Nutrition Information
Calories: 163 Fat: 9g Saturated fat: 4g Trans fat: 0g Carbohydrates: 19g Sugar: 12g Sodium: 150mg Fiber: 0g Protein: 2g Cholesterol: 18mg

 

Key Lime Pound Cake

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Key Lime Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Pound Cake
  • 3 cups cake flour
  • 2 cups sugar
  • ½ tsp salt
  • 1 tsp baking powder
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup water
  • 3 sticks butter
  • 5 eggs
  • 2 tsp lemon extract
  • 1 Tbsp grated lime peel
  • Glaze
  • ¼ cup key lime juice
  • ¼ cup sugar powdered sugar
Instructions
  1. Pound Cake
  2. Preheat oven to 350°F.
  3. Grease and flour a 3 quart tube or bundt pan.
  4. Combine flour, sugar, salt, baking powder, and Saco Cultured Buttermilk Blend.
  5. Add water, butter and three eggs.
  6. Beat for two minutes.
  7. Add lemon extract, lime peel and blend well.
  8. Add the remaining two eggs, beating well after each addition.
  9. Pour into prepared pan and bake 50-60 minutes.
  10. Glaze
  11. Mix lime juice and sugar together.
  12. When cake is done, poke several holes in it and pour in one half of the glaze mix.
  13. Cool in the pan for 15 minutes, then invert on a cooling rack.
  14. Brush the top of the cake with the remaining glaze.
  15. Dust with powdered sugar when completely cooled.
Nutrition Information
Calories: 385 Fat: 19g Saturated fat: 11g Trans fat: 0g Carbohydrates: 51g Sugar: 30g Sodium: 249mg Fiber: 0g Protein: 4g Cholesterol: 104mg

 

Jumbo Applesauce Muffins

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Jumbo Applesauce Muffins
Cook time: 
Total time: 
Serves: 6 jumbo muffins
 
Ingredients
  • Muffins
  • 2 eggs
  • 1 cup applesauce
  • ¼ cup butter, melted
  • 1 cup sugar
  • 1 tsp vanilla
  • ⅔ cup water
  • 2½ cups flour
  • 1 tsp salt
  • 1 tsp soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp cloves
  • ½ tsp apple pie spice
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • ½ cup walnuts, chopped (optional)
  • Topping
  • ¼ cup brown sugar, packed
  • ¼ cup walnuts
  • 1 tsp cinnamon
Instructions
  1. Muffins
  2. Preheat oven to 375°F.
  3. Grease bottoms only of jumbo muffin tin or use paper baking cups.
  4. Beat eggs lightly, add applesauce, butter, sugar, vanilla and water.
  5. In a large mixing bowl blend flour, salt, soda, spices and Saco Cultured Buttermilk Blend.
  6. Stir in applesauce mixture just until blended.
  7. Batter will be lumpy.
  8. Stir in nuts, if desired.
  9. Spoon batter into muffin tins.
  10. Sprinkle with topping.
  11. Bake for 18-20 minutes.
  12. Cool 10 minutes before removing from pan.
  13. Topping
  14. Combine all ingredients in a small mixing bowl
Nutrition Information
Calories: 573 Fat: 20g Saturated fat: 7g Trans fat: 0g Carbohydrates: 91g Sugar: 48g Sodium: 687mg Fiber: 3g Protein: 11g Cholesterol: 84mg

 

Jennett’s Very Berry Muffins

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Jennett’s Very Berry Muffins
Cook time: 
Total time: 
Serves: 6 jumbo muffins
 
Ingredients
  • Muffins
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • ½ cup sugar
  • ½ cup quick oats
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 cup water
  • 1 egg
  • ⅓ cup oil
  • 1 tsp almond extract
  • 1 cup dried berry mix
  • ⅔ cup large blackberries, frozen
  • Topping
  • 3 Tbsp butter, melted
  • ¼ cup brown sugar
  • ¼ cup quick oats
  • ¼ cup walnuts, chopped
Instructions
  1. Muffins
  2. Preheat oven to 350°F.
  3. Spray 6 extra large muffin tins with nonstick cooking spray.
  4. In a large bowl combine flours, sugar, oats, baking powder, salt and Saco Cultured Buttermilk Blend.
  5. In a medium bowl combine water, egg, oil and almond extract.
  6. Add to dry ingredients and stir just until moistened.
  7. Add dried berries and stir.
  8. Fill six muffin cups ½ full.
  9. Put three frozen blackberries in the center of each muffin.
  10. Add the rest of the batter to the muffin pans.
  11. Sprinkle muffins with topping.
  12. Bake for 23-25 minutes or until a toothpick comes out clean.
  13. Topping
  14. mix all ingredients together
Nutrition Information
Calories: 523 Fat: 23g Saturated fat: 6g Trans fat: 0g Carbohydrates: 72g Sugar: 31g Sodium: 434mg Fiber: 6g Protein: 10g Cholesterol: 50mg

 

Italian Sausage Vegetable Crepe

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Italian Sausage Vegetable Crepe
Serves: 12 crepes
 
Ingredients
  • Filling
  • 1 cup Ricotta cheese
  • 1 cup frozen chopped spinach
  • 2 cups mushroom spaghetti sauce, divided
  • 1 lb Italian sausage, crumbled
  • 1 cup mixed vegetables
  • 2 cups Mozarella cheese
  • Crepe Batter
  • ¾ cup flour pinch salt
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • 3 eggs
  • 1 egg yolk
  • 3 Tbsp butter, melted
Instructions
  1. Filling
  2. Mix Ricotta cheese and spinach together.
  3. Cook sausage; drain grease.
  4. Add 1 cup spaghetti sauce.
  5. Mix vegetables with the rest of spaghetti sauce.
  6. Filling and sprinkle with Mozzarella cheese, then fold together.
  7. Crepe Batter
  8. Mix all batter ingredients (except cheese) together, oil pan and cook crepes.
  9. Set aside until ready to fill.
Nutrition Information
Calories: 325 Fat: 20g Saturated fat: 10g Trans fat: 0g Carbohydrates: 17g Sugar: 6g Sodium: 461mg Fiber: 3g Protein: 19g Cholesterol: 122mg

 

Italian Cheese Pie

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Italian Cheese Pie
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • Pie Filling
  • 4 oz Pancetta (Italian bacon)
  • ½ cup onion, chopped
  • 1¼ cup Asiago pepper cheese, grated
  • ¼ cup Provolone cheese, grated
  • ¼ cup parmesan cheese, grated
  • 3 Tbsp SACO Cultured Buttermilk Blend (mixed with ¾C. light cream)
  • 1½ cups light cream
  • 3 eggs, beaten
  • ¼ tsp fresh ground pepper Fresh tomato, green pepper, and basil for garnish
  • Pie Crust
  • 1 cup sifted flour
  • ½ tsp salt
  • 1 Tbsp SACO Cultured Buttermilk Blend (1 Tbsp Buttermilk to 3 Tbsp water)
  • ⅓ cup lard
  • 3 Tbsp cold water
Instructions
  1. Pie Filling
  2. Dice Pancetta and fry until crisp.
  3. Add onion and cook until tender, drain.
  4. Place Pancetta, onion, and cheeses in pie shell.
  5. Mix Buttermilk powder and light cream, add to beaten eggs and black pepper.
  6. Pour over mixture in pie shell.
  7. Pie Crust
  8. Preheat oven to 375°F.
  9. Combine flour, salt, and Buttermilk Blend.
  10. Cut in lard.
  11. Add water 1Tbsp at a time, tossing mixture lightly.
  12. Add water each time to driest part of the mixture.
  13. Dough should be moist enough to hold together when pressed gently.
  14. It should not be sticky.
  15. Shape into ball, wrap in wax paper and refrigerate for 30 minutes.
  16. Bake until mixture is firm and lightly browned, about 45 minutes.
  17. When cool, garnish with tomato, green pepper and basil.
Nutrition Information
Calories: 691 Fat: 55g Saturated fat: 22g Trans fat: 0g Carbohydrates: 25g Sugar: 8g Sodium: 861mg Fiber: 1g Protein: 22g Cholesterol: 178mg

 

Irish Soda Bread

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Irish Soda Bread
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • 4½ cups all-purpose flour
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 3 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • ¾ cup butter or margarine
  • 2 eggs, beaten
  • 1½ cups water
Instructions
  1. Preheat oven to 350°F.
  2. Grease one 1½-quart round casserole dish.
  3. In large mixing bowl sift together flour, Buttermilk Blend, sugar, baking powder, salt and baking soda.
  4. Cut in butter until mixture resembles cornmeal.
  5. In cup beat eggs.
  6. Remove 1 Tbsp and reserve.
  7. Stir remaining beaten eggs and water into flour mixture, just until flour is moistened.
  8. Do not overbeat.  (Dough should be sticky.)
  9. Turn dough out onto well-floured surface and knead lightly 15 seconds (about 10 times).
  10. Shape dough into ball and place in prepared casserole dish.
  11. In the center of the ball, cut a 4-inch cross about ¼ inch deep with a sharp knife.
  12. Brush dough with reserved 1 Tbsp. of egg.
  13. Bake 1 hour and 10 minutes, or until wooden toothpick tests done.
  14. Cool in casserole dish 10 minutes, then remove and cool completely on rack.
Nutrition Information
Calories: 225 Fat: 9g Saturated fat: 6g Trans fat: 0g Carbohydrates: 31g Sugar: 4g Sodium: 393mg Fiber: 1g Protein: 5g Cholesterol: 25mg

 

Into the Wild Fruity Fudge

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Into the Wild Fruity Fudge
Serves: 32 servings
 
Ingredients
  • 2 cups sugar
  • 1 cup whipping cream
  • 2 Tbsp SACO Premium Cocoa
  • ½ Tbsp white Karo syrup
  • 2 Tbsp butter
  • ½ cup huckleberries whole cashews
Instructions
  1. Combine all ingredients in medium saucepan and cook to soft ball stage.
  2. Let cool.
  3. Beat until it loses its gloss.
  4. Shape into balls, adding cashews along the edges to look like bear claws.

 

Indian Summer Squash Quiche

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Indian Summer Squash Quiche
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1 unbaked
  • 9-inch pastry shell
  • 1 onion, chopped
  • 1 Tbsp butter
  • 1 medium zucchini or yellow squash
  • 1½ cups Swiss cheese, grated
  • 2 egg yolks
  • 2 whole eggs
  • ¾ cup water
  • ¼ cup SACO Cultured Buttermilk Blend
  • ¼ tsp dried oregano*
  • ½ tsp salt
Instructions
  1. Preheat oven to 375°F.
  2. Sauté onion in butter until tender.
  3. Simmer or steam chosen vegetable in small amount of water, just until tender.
  4. Drain on paper towels, removing as much moisture as possible.
  5. Place onions in pastry shell, arrange squash on top.
  6. Cover with cheese.
  7. In medium mixing bowl beat together egg yolks, whole eggs, water, SACO Buttermilk Blend, oregano and salt.
  8. Pour into crust.
  9. Bake 35 minutes, or until quiche is set.
  10. If crust becomes too brown, cover with foil strips.
  11. Serve warm.
  12. *May substitute ¾ tsp. fresh chopped oregano, chives, parsley, or tarragon.
Nutrition Information
Calories: 263 Fat: 17g Saturated fat: 8g Trans fat: 0g Carbohydrates: 19g Sugar: 3g Sodium: 351mg Fiber: 1g Protein: 10g Cholesterol: 124mg

 

Idaho Potato Cake

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Idaho Potato Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • 2 cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp baking soda
  • ⅛ tsp salt
  • ¼ cup SACO Premium Cocoa
  • 2 cups sugar
  • ⅔ cup Idaho instant potato flakes
  • ⅔ cup nuts
  • 1 cup butter
  • 1 cup water
  • 2 eggs
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350°F.
  2. Grease and flour 13 x 9 baking dish.
  3. Mix first eight ingredients (flour through nuts) together in large mixing bowl.
  4. Combine butter and water in small pan.
  5. Warm on stove, or microwave until butter is melted.
  6. Beat in eggs and vanilla.
  7. Add this mixture to dry mix.
  8. Stir until all ingredients are well blended.
  9. Pour into prepared dish and bake for 40 to 45 minutes.
  10. I converted this recipe from a family recipe using mashed potatoes to using dry potato flakes in order for it to be placed in a canning jar, which I was giving as Christmas gifts.
  11. When asked if I could convert it to a buttermilk recipe as well, I experimented with the Saco Cultured Buttermilk Blend and have had rave reviews on this cake ever since.
  12. The first eight ingredients are layered in order in the jar and a card is attached with the instructions for mixing with the butter, water, eggs and vanilla.
  13. The nuts are optional as to personal preference.
Nutrition Information
Calories: 141 Fat: 6g Saturated fat: 4g Trans fat: 0g Carbohydrates: 20g Sugar: 13g Sodium: 98mg Fiber: 0g Protein: 2g Cholesterol: 27mg