SacoFoods

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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

 

Hula- Hula Coconut Pound Cake

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Hula- Hula Coconut Pound Cake
Cook time: 
Total time: 
Serves: 20 servings
 
Ingredients
  • Pound Cake
  • 3 cups flour
  • 1 tsp salt
  • ½ tsp baking powder
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 cup butter, softened
  • ½ cup shortening
  • 3 cups sugar
  • 5 eggs
  • 1 cup water
  • 1 tsp almond extract
  • 1 tsp coconut extract
  • 1 cup sweetened coconut, shredded
  • Glaze
  • ½ cup granulated sugar
  • ¼ cup water
  • ½ tsp coconut extract
  • ½ tsp almond extract
Instructions
  1. Pound Cake
  2. Preheat oven to 325°F.
  3. Grease and flour two 9 x 5 inch loaf pans. Sift together flour, salt, baking powder, and Saco Buttermilk Blend.
  4. Set aside. In large bowl, cream butter, shortening and sugar until light and fluffy.
  5. Add eggs one at a time, beat well after each egg added.
  6. In a small bowl place one cup water; stir in almond and coconut extracts.
  7. Add ⅓ of liquid, then ⅓ of the flour mixture, beat well after each addition.
  8. Repeat twice, beating each time until batter is smooth.
  9. Stir in coconut.
  10. Divide batter into two prepared loaf pans.
  11. Bake for 55-65 minutes or until toothpick inserted into middle of cake comes out clean.
  12. Let cool for 10 minutes.
  13. Invert on wire racks to cool completely.
  14. Glaze
  15. In a saucepan, combine sugar and water and bring to boil.
  16. Remove from heat and stir in the extracts.
  17. Use a toothpick to pierce all over the top of each pound cake.
  18. Pour ½ of glaze onto each cake and allow to soak in.
Nutrition Information
Calories: 377 Fat: 17g Saturated fat: 9g Trans fat: 1g Carbohydrates: 52g Sugar: 38g Sodium: 239mg Fiber: 1g Protein: 4g Cholesterol: 72mg

 

Huckleberry Brownies

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Huckleberry Brownies
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • ½ cup butter, melted
  • ½ cup SACO Premium Cocoa
  • 1 cup sugar
  • 2 eggs
  • ½ tsp vanilla
  • ½ cup flour
  • ½ cup huckleberries
Instructions
  1. Preheat oven to 350°F.
  2. Mix butter, Saco Premium Baking Cocoa and sugar.
  3. Add eggs and blend until smooth.
  4. Add vanilla and flour.
  5. Add huckleberries.
  6. Pour into a small greased pie pan or square baking dish.
  7. Bake for 25 minutes or until done.

 

Hot Water Chocolate Cupcakes

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Hot Water Chocolate Cupcakes
Cook time: 
Total time: 
Serves: 30 servings
 
Ingredients
  • Cupcakes
  • 2 cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 2 cups sugar
  • ½ cup SACO Premium Cocoa dash salt
  • 1½ tsp soda
  • 1 cup water
  • 1½ cups oil
  • 3 eggs
  • 2 tsp vanilla
  • 1 cup boiling water
  • Cream Cheese Icing
  • 1 8oz pkg cream cheese
  • 2 Tbsp vanilla
  • 3½ cups powdered sugar
  • ¼ cup butter, softened
Instructions
  1. Preheat oven to 350°F.
  2. Line 30 cupcake tins with cupcake liners.
  3. In a large mixing bowl, mix the first seven ingredients.
  4. Add the eggs, one at a time mixing well after each addition.
  5. Mix in the vanilla, then stir in the hot water.
  6. Stir well.
  7. Pour into a prepared tins and bake for 25 minutes.
  8. Frost when completely cooled.
Nutrition Information
Calories: 286 Fat: 16g Saturated fat: 4g Trans fat: 0g Carbohydrates: 35g Sugar: 28g Sodium: 110mg Fiber: 1g Protein: 2g Cholesterol: 31mg

 

Hot Fudge Sauce (Microwave Recipe)

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Hot Fudge Sauce (Microwave Recipe)
Serves: 8 servings
 
Ingredients
  • ½ cup granulated sugar
  • 3 Tbsp SACO Premium Cocoa
  • 1½ Tbsp cornstarch dash salt
  • ½ cup water, room temperature
  • 2 Tbsp butter or margarine
  • 1 tsp vanilla extract
Nutrition Information
Calories: 85 Fat: 3g Saturated fat: 12g Trans fat: 0g Carbohydrates: 15g Sugar: 13g Sodium: 33mg Fiber: 1g Protein: 0g Cholesterol: 8mg

 

Honeydew Lime Dessert Soup

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Honeydew Lime Dessert Soup
Serves: 4 servings
 
Ingredients
  • 4 cups melon chunks
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • 2 cups cream
  • 1 cup sugar
  • ¼ cup rum
  • ¼ cup lime juice
  • 2 tsp lime zest
  • ½ cup sour cream
Instructions
  1. Puree all ingredients in blender or food processor.
  2. Chill thoroughly.
  3. Garnish with melon and/or lime zest.
  4. Serve very cold.