SacoFoods

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S’Mores Cookies

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S’Mores Cookies
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • 1 cup whole wheat flour
  • 1 cup crushed graham crackers
  • ½ cup SACO Premium Cocoa
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup margarine, softened
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1½ cups SACO Chocolate CHUNKS
  • 1 cup mini marshmallows
  • ½ cup coconut
Instructions
  1. Set marshmallows on countertop, uncovered, overnight.
  2. This will help them to keep their shape while baking.
  3. Combine flour, graham crackers, Saco Premium Baking Cocoa, baking powder and salt.
  4. Set aside.
  5. In a medium bowl, cream together margarine and sugars.
  6. Beat in eggs and vanilla.
  7. Slowly add flour mix to cream mixture until well blended.
  8. Stir in Saco Chocolate Chunks, coconut and marshmallows.
  9. Chill in refrigerator for 1½ hours to give the cookies a slight cake like texture.
  10. Preheat oven to 350°F.
  11. Line cookie sheets with parchment paper.
  12. Drop dough by rounded tablespoonfuls onto prepared cookie sheets.
  13. Bake for 12-15 minutes.
  14. Remove from oven and let set on cookie sheet for about 5 minutes.
  15. Move to cooling rack to finish cooling.

 

Rye Bread With Poppy Seed & Caraway

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Rye Bread With Poppy Seed & Caraway
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • 2 pkgs active dry yeast
  • ⅓ cup granulated sugar
  • 1 Tbsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 Tbsp caraway seed
  • 2 cups rye flour
  • ¾ cup whole wheat flour
  • 2 Tbsp solid vegetable shortening
  • ¼ cup molasses
  • 2 cups very warm water (120°-130°F)
  • 3 cups all-purpose flour
  • 1 egg white, slightly beaten Poppy seeds
Instructions
  1. In large mixing bowl combine yeast, sugar, salt, Buttermilk Blend, caraway seeds, rye flour and whole wheat flour.
  2. Add shortening and molasses.
  3. Add warm water and beat on low speed until blended.
  4. Beat on medium speed for 2 minutes.
  5. Stir in enough all-purpose flour (2½ to 3 cups), one cup at a time, to make a stiff dough.
  6. Turn out onto floured board, cover and let rest 5 minutes.
  7. Knead until smooth and elastic (5 to 8 minutes).
  8. Place in greased bowl, turning to grease all sides.
  9. Cover and let rise in warm place, free from drafts, until doubled (about 1 hour).
  10. Punch down and divide dough in half.
  11. Shape each half into round ball and place on opposite corners of cookie sheet.
  12. Cover and let rise 45 minutes.
  13. Just before baking, slash tops of loaves with a sharp knife about 3 times.
  14. Carefully brush loaves with egg white and sprinkle with poppy seeds.
  15. Bake in preheated 375°F oven for 30 to 40 minutes, until brown and loaf sounds hollow when tapped.
  16. If loaves are browning too fast, cover with aluminum foil last 10 minutes of baking.
Nutrition Information
Calories: 209 Fat: 2g Saturated fat: 1g Trans fat: 0g Carbohydrates: 42g Sugar: 8g Sodium: 453mg Fiber: 4g Protein: 6g Cholesterol: 1mg

 

Russian Dressing

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Russian Dressing
Serves: 6 servings
 
Ingredients
  • ½ cup reduced-fat or nonfat mayonnaise
  • ¼ cup chili sauce
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ tsp onion powder
  • 1 tsp lemon juice
Instructions
  1. In small bowl whisk together all ingredients.
Nutrition Information
Calories: 36 Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 6g Sugar: 4g Sodium: 323mg Fiber: 1g Protein: 4g Cholesterol: 4mg

 

Root Beer Cookies

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Root Beer Cookies
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • Cookies
  • 1 cup butter
  • 2 cups brown sugar
  • 2 eggs
  • ½ cup water
  • ¾ tsp root beer extract
  • 4 cups flour
  • 1 tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp baking soda
  • 1½ cups pecans, chopped
  • Frosting
  • 3½ cups powdered sugar
  • 3 Tbsp water
  • ¾ cup butter
  • 1¼ tsp root beer extract
Instructions
  1. Cookies
  2. Preheat oven to 375°F.
  3. In a mixing bowl, cream butter and brown sugar.
  4. Add eggs, one at a time; beating well after each addition.
  5. Add water and root beer extract, mix well.
  6. In a separate bowl combine the flour, salt, Saco Cultured Buttermilk Blend and baking soda; gradually add to creamed mixture.
  7. Stir in pecans.
  8. Drop by tablespoons onto ungreased cookie sheets.
  9. Bake 10 to 12 minutes.
  10. Frosting
  11. In a mixing bowl, combine frosting ingredients; beat until smooth.
  12. Frost cooled cookies.
Nutrition Information
Calories: 310 Fat: 15g Saturated fat: 7g Trans fat: 0g Carbohydrates: 42g Sugar: 28g Sodium: 206mg Fiber: 1g Protein: 3g Cholesterol: 41mg

 

Roasted Garlic Cheddar Buttermilk Biscuits

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Roasted Garlic Cheddar Buttermilk Biscuits
Cook time: 
Total time: 
Serves: 12 biscuits
 
Ingredients
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • 2 cups flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 Tbsp sugar
  • ⅓ cup vegetable shortening
  • 2 cups sharp cheddar cheese, shredded
  • 1 Tbsp roasted garlic, minced
  • ⅔ cup water
  • 1 Tbsp butter, melted
Instructions
  1. Heat oven to 450°F.
  2. In large mixing bowl, sift together dry ingredients.
  3. Cut in shortening until mixture resembles coarse crumbs.
  4. Stir in cheese and garlic.
  5. Add water and mix until dough leaves sides of bowl.
  6. Turn out onto lightly floured surface and kneed 10-12 times.
  7. Roll dough to ½ inch thickness.
  8. Cut with floured biscuit cutter.
  9. Place on ungreased baking sheet, and bake for 10-12 minutes or until golden brown.
  10. Brush with melted butter on tops.

 

Rich Cinnamon Raisin Bread

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Rich Cinnamon Raisin Bread
Serves: 12 servings (in 1lb loaf)
 
Ingredients
  • 1lb loaf
  • ¾ cup water
  • 2 Tbsp vegetable oil
  • ⅓ cup raisins
  • ¼ tsp ground nutmeg
  • 1½ tsp ground cinnamon
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2 Tbsp granulated sugar
  • ¾ tsp salt
  • 2 cups bread flour
  • 2¼ tsp Red Star® Active Dry Yeast
  • 1.5lb loaf
  • 1 cup water
  • 3 Tbsp vegetable oil
  • ½ cup raisins
  • ½ tsp ground nutmeg
  • 2 tsp ground cinnamon
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • *2 3 Tbsp granulated sugar
  • 1 tsp salt
  • 3 cups bread flour
  • 1 Tbsp Red Star® Active Dry Yeast
Instructions
  1. Add ingredients in the order suggested by your bread machine manual.
  2. Use Basic Medium setting.
  3. *1 The water used should be about 80°F.
  4. Since your body temperature is higher than 80°F, this will feel cool (not cold) to you.
  5. Using water too warm will inhibit the yeast from working at its full potential, as will water that is too cold.
  6. *2 For a 1½ Lb. loaf use 3 Tbsp. of SACO cultured Buttermilk Blend, or entire contents of one 0.8 ounce envelope.
  7. For a 1 Lb. loaf use 2 Tbsp. of SACO cultured Buttermilk Blend, or approximately ⅔ of a 0.8 ounce envelope.
Nutrition Information
Calories: 124 Fat: 3g Saturated fat: 0g Trans fat: 0g Carbohydrates: 23g Sugar: 5g Sodium: 154mg Fiber: 1g Protein: 3g Cholesterol: 0mg

 

Rhubarb Muffins

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Rhubarb Muffins
Cook time: 
Total time: 
Serves: 18 muffins
 
Ingredients
  • 2½ cups unsifted all-purpose flour
  • ⅓ cup SACO Cultured Buttermilk Blend
  • ½ cup walnuts or pecans, chopped
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • 1 cup brown sugar
  • 1¼ cups water
  • ½ cup vegetable oil
  • 1 large egg
  • 2 tsp vanilla extract
  • 2½ cups fresh rhubarb, cut in
  • ½-inch
Instructions
  1. Preheat oven to 375°F.
  2. Grease or paper line 18 muffin cups.
  3. In large mixing bowl combine flour, Buttermilk Blend, nuts, baking powder, baking soda, salt and nutmeg.
  4. In small mixing bowl beat together brown sugar, water, oil, egg and vanilla.
  5. Stir into flour mixture just until moistened (batter will be lumpy).
  6. Fold rhubarb into batter.
  7. Spoon batter evenly into prepared muffin cups.
  8. Bake 18 to 20 minutes, or until wooden toothpick tests done.
  9. Cool in pans for 5 minutes.
  10. Place on wire rack to cool completely.
Nutrition Information
Calories: 199 Fat: 9g Saturated fat: 1g Trans fat: 0g Carbohydrates: 28g Sugar: 13g Sodium: 178mg Fiber: 1g Protein: 3g Cholesterol: 2mg

 

Rhubarb Cake

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Rhubarb Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • ½ cup solid vegetable shortening
  • 1½ cups brown sugar
  • 1 egg
  • 1 cup water
  • 1 tsp vanilla extract
  • 3 cups rhubarb, diced
  • Cinnamon Topping
  • 1 tsp ground cinnamon
  • ½ cup walnuts, chopped
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
Instructions
  1. Cake
  2. Preheat oven to 375°F.
  3. Grease one 13 x 9 inch pan.
  4. In medium mixing bowl sift together flour, baking soda, salt and SACO Buttermilk Blend; set aside. In large mixing bowl cream together shortening and sugar.
  5. Add egg and beat well.
  6. Stir in water.
  7. Add dry ingredients to creamed mixture and stir until well-blended.
  8. Do not overbeat.
  9. Fold in vanilla and rhubarb.
  10. Pour into pan.
  11. In small mixing bowl stir together all Cinnamon Topping ingredients.
  12. Sprinkle on topping before baking for 35 to 40 minutes, or until inserted wooden toothpick comes out clean.
  13. Cinnamon Topping
  14. in a medium mixing bowl combine all topping ingredients
Nutrition Information
Calories: 129 Fat: 5g Saturated fat: 1g Trans fat: 0g Carbohydrates: 21g Sugar: 14g Sodium: 122mg Fiber: 1g Protein: 2g Cholesterol: 6mg

 

Rhubarb Bread

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Rhubarb Bread
Cook time: 
Total time: 
Serves: 20 servings
 
Ingredients
  • Bread
  • 1½ cups brown sugar
  • ⅔ cup vegetable oil
  • 1 cup water
  • 1 egg
  • 2½ cups all-purpose flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1½ cups rhubarb, diced
  • ½ cup nuts, chopped (optional)
  • Topping
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
Instructions
  1. Bread
  2. Preheat oven to 325°F.
  3. Grease two loaf pans, or one Bundt pan.
  4. In large mixing bowl beat together brown sugar, oil, water and egg.
  5. In medium mixing bowl combine flour, SACO Cultured Buttermilk Blend, baking soda and salt; add to brown sugar mixture.
  6. Mix in vanilla.
  7. Stir in rhubarb and nuts; blend well.
  8. Pour into prepared pan(s). - See more at: http://www.sacofoods.com/recipes/view/rhubarb-bread#sthash.gEcgggZT.dpuf) 2. topping (In large cup stir together topping ingredients. Sprinkle evenly over batter. Bake 45 to 60 minutes, or until wooden toothpick tests done.
Nutrition Information
Calories: 172 Fat: 7g Saturated fat: 1g Trans fat: 0g Carbohydrates: 24g Sugar: 12g Sodium: 192mg Fiber: 1g Protein: 2g Cholesterol: 1mg

 

Refrigerator Bran Muffins

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Refrigerator Bran Muffins
Cook time: 
Total time: 
Serves: 24 muffins
 
Ingredients
  • 2½ cups all-purpose flour
  • ½ cup SACO Cultured Buttermilk Blend
  • 2½ tsp baking soda
  • ½ tsp salt
  • 1 cup boiling water
  • 3 cups all-bran cereal
  • 2 cups water
  • ½ cup vegetable oil
  • 1½ cups granulated sugar
  • 2 eggs
Instructions
  1. In medium mixing bowl sift together flour, Buttermilk Blend, baking soda and salt; set aside.
  2. In separate medium mixing bowl pour 1 cup boiling water over bran cereal; let stand until cereal has absorbed all the water.
  3. Cool.
  4. Stir in 2 additional cups water.
  5. In large mixing bowl thoroughly mix together oil and sugar.
  6. Add eggs, one at a time, beating well after each addition.
  7. Stir cooled bran into oil and sugar mixture.
  8. Add dry ingredients and stir just until mixed.
  9. Do not overbeat.
  10. Either use immediately or refrigerate batter, covered, up to five weeks.
  11. When ready to use, dip batter from container (without stirring) into greased muffin tins or cupcake liners.
  12. Bake in preheated 400°F oven for 20 to 25 minutes.
Nutrition Information
Calories: 167 Fat: 5g Saturated fat: 1g Trans fat: 0g Carbohydrates: 29g Sugar: 15g Sodium: 136mg Fiber: 3g Protein: 4g Cholesterol: 2mg