SacoFoods

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Saco Cardamon Shortcakes

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Saco Cardamon Shortcakes
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 3 cups all-purpose flour
  • ½ cup golden brown sugar, packed
  • 3¾ tsp baking powder
  • 2¼ tsp ground cardamon
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ¾ cup unsalted butter, cold and cut into
  • ½” pieces
  • 3 large eggs
  • ½ cup cup water
  • 1½ tsp vanilla extract
  • 1½ Tbsp butter, melted Sugar
Instructions
  1. Preheat oven to 425°F.
  2. Combine first 7 ingredients; mix well.
  3. Add chilled butter and cut in until mixture resembles course meal.
  4. Transfer to large bowl.
  5. Beat eggs and add enough water to make 9 ounces.
  6. Add vanilla.
  7. Add to dry ingredients until dough binds together.
  8. Knead dough on floured surface, about 10 turns.
  9. Form into ball and flatten to 1 inch thick.
  10. Cut into wedges or shapes.
  11. Brush with melted butter, sprinkle with sugar.
  12. Bake on an ungreased sheet until just firm to touch.
  13. Before serving reheat at 350°F for about 5 minutes if desired or serve cold.

 

Saco Buttermilk Blueberry Pancakes

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Saco Buttermilk Blueberry Pancakes
Serves: 24, 3-inch pancakes
 
Ingredients
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 4 tsp granulated sugar
  • ¼ cup SACO Cultured Buttermilk Blend
  • ½ tsp salt
  • 1 egg
  • 1 cup water
  • 1 cup fresh or frozen, unsweetened b
Instructions
  1. In medium mixing bowl sift together flour, baking powder, sugar, Buttermilk Blend and salt.
  2. In small mixing bowl combine egg and water.
  3. Add to dry ingredients, mixing just until dry ingredients are moistened.
  4. Batter will be lumpy.
  5. Fold in berries.
  6. Heat griddle until a drop of water dances on surface.
  7. Drop level tablespoons of batter on lightly-greased grill and cook until bubbles form on top.
  8. Flip and cook until bottom is lightly brown.
  9. Serve with butter and toppings of choice.
Nutrition Information
Calories: 31 Fat: 0g Saturated fat: 0g Trans fat: 0g Carbohydrates: 6g Sugar: 2g Sodium: 97mg Fiber: 0g Protein: 1g Cholesterol: 1mg

 

Saco Buttermilk Biscuits

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Saco Buttermilk Biscuits
Cook time: 
Total time: 
Serves: 20 biscuits
 
Ingredients
  • 3 cups flour
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 3 tsp baking powder
  • 1 tsp soda
  • 1 tsp salt
  • 1 Tbsp sugar
  • 7 Tbsp vegetable shortening
  • 1¼ cups water
  • 2 Tbsp butter, melted
Instructions
  1. Preheat oven to 450°F.
  2. Sift flour, Saco Cultured Buttermilk Blend, baking powder, soda, salt and sugar into a large bowl. Cut in shortening with a pastry blender until mixture is the texture of coarse meal.
  3. Make a well in center of flour mixture and pour in water; mix lightly with a fork, just until dry ingredients are moistened and dough holds together.
  4. Turn out onto lightly floured surface and knead lightly two or three times, then roll out with a floured rolling pin to ½ inch thickness.
  5. Cut in rounds with a floured biscuit cutter.
  6. Place biscuits on an ungreased cookie sheet.
  7. Bake for 10 minutes or until biscuits are puffed and golden brown.
  8. Remove from oven and brush tops of biscuits with melted butter.

 

Saco Brownies

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Saco Brownies
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 8 Tbsp butter
  • 2 Tbsp oil
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup flour
  • ¼ tsp salt
  • 6 Tbsp SACO Premium Cocoa
  • ¾ cup pecans, chopped
Instructions
  1. Preheat oven to 350°F.
  2. Grease 8-inch pan.
  3. Cream butter, oil and sugar.
  4. Add eggs one at a time, mixing well after each.
  5. Add vanilla.
  6. In a separate bowl whisk flour, salt and Saco Premium Baking Cocoa.
  7. Add to butter mixture and mix well.
  8. Add nuts.
  9. Spread in prepared pan and bake for 30 minutes.

 

Saco Beef Pot Pie

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Saco Beef Pot Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Filling
  • 1¼ lb top round beef, cut into bite size pieces
  • ½ cup celery, sliced
  • 1 tsp garlic, minced
  • ¼ tsp pepper
  • ½ tsp salt
  • 1 tsp caraway seed
  • 3 cups water
  • 9 new red potatoes, cut into bite size pieces
  • 1 cup baby carrots, cut into bite size pieces
  • 1 jar pearl onions
  • 1 small can mushrooms
  • 1 tsp basil
  • 2 tsp Kitchen Bouquet (browning and seasoning sauce)
  • ½ cup water
  • ½ cup flour
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • Biscuit Topping
  • ½ cup flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 tsp sugar
  • ¼ tsp baking soda
  • 1 Tbsp baking powder
  • 5 Tbsp shortening
  • 1 cup water
Instructions
  1. Filling
  2. Spray Dutch oven with olive oil and sauté beef and celery until beef is no longer pink and celery is soft.
  3. Add garlic, pepper, salt, caraway and 3 cups of water.
  4. Cook with lid on about 1.5 hours or until beef is tender, adding more water if necessary.
  5. Add potatoes, carrots, onions, mushrooms, basil and Kitchen Bouquet.
  6. Continue to cook until vegetables are almost tender.
  7. Mix flour and Saco Cultured Buttermilk Blend; add ½ cup water and mix paste until smooth.
  8. Bring meat and vegetables to a boil and stir in the paste.
  9. Pour into greased baking dish.
  10. Biscuit Topping
  11. Mix first five ingredients then cut in shortening with pastry blender.
  12. Pour in water and mix.
  13. Knead on a floured surface till workable.
  14. Roll out biscuit dough to slightly larger than baking dish, cut into squares or rectangles and arrange to fit on top of baking dish.
  15. Place on top of pie filling.
  16. Brush top with melted butter.
  17. Preheat oven to 450°F.
  18. Bake for 10 - 12 minutes or until biscuit top is browned.
Nutrition Information
Calories: 499 Fat: 15g Saturated fat: 4g Trans fat: 1g Carbohydrates: 60g Sugar: 8g Sodium: 540mg Fiber: 6g Protein: 33g Cholesterol: 115mg

 

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.