SacoFoods

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Buttermilk

Saco Green Chili Pig in a Biscuit

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Saco Green Chili Pig in a Biscuit
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 2 cups flour
  • 1 tsp salt
  • 4 tsp baking powder
  • 3½ Tbsp SACO Cultured Buttermilk Blend
  • ¼ cup mayonaise
  • ¾ cup water
  • 1 cup Mexican cheese, shredded & divided
  • 3 garlic cloves, pressed
  • 4 whole mild green chili peppers
  • 6 links pre-cooked sausage
  • 1 egg, beaten for wash
Instructions
  1. Preheat oven to 375°F.
  2. In a large bowl sift flour, salt, baking powder and Saco Cultured Buttermilk Blend.
  3. Stir in mayonnaise and add water.
  4. Add ½ cup shredded cheese and garlic to batter; knead until combined.
  5. Roll dough to ¼ inch thickness.
  6. Lightly flour dough if sticky.
  7. Place one link fully cooked sausage in 1 whole green chili and repeat for the remaining green chili peppers.
  8. Divide dough into 4 equal parts.
  9. Place one stuffed green chili pepper on 1 part of dough and add shredded cheese.
  10. Add an extra link sausage if desired.
  11. Wrap 1 part dough around the entire chili and sausage.
  12. Repeat with remaining divided dough and chilies.
  13. Place on baking sheet or baking stone and brush with egg wash.
  14. Bake in preheated oven for 15-20 minutes or until golden brown and dough is cooked all the way through.

 

Premium Cocoa

Saco Cocoa Fruit Cake with Buttery Cocoa Frosting

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Saco Cocoa Fruit Cake with Buttery Cocoa Frosting
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake.
  • 2 Tbsp butter-flavored shortening
  • 14 Tbsp SACO Premium Cocoa, divided
  • 3 cups unbleached bread flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 Tbsp apple pie spice
  • ¾ cup honey
  • 1¼ sticks unsalted butter, melted and cooled
  • 3 large eggs
  • 2 cups granulated sugar
  • 1¼ cups pecans, chopped
  • 1 cup walnuts, chopped
  • ¾ cup cashews, chopped
  • ½ cup unsalted sunflower nuts
  • 4 cups diced fruits
  • Frosting
  • 2 Tbsp butter
  • 2 Tbsp SACO Premium Cocoa
  • 2 Tbsp water
  • 1 cup powdered sugar
  • ½ tsp vanilla extract halved candied cherries for garnish
Instructions
  1. Cake
  2. Position a rack in the lower third of the oven and preheat to 350°F.
  3. Lightly coat a 10 inch tube pan with the butter-flavored shortening, then dust the pan with 2 Tbsp. Saco Premium Cocoa.
  4. In medium mixing bowl, sift the flour, remaining Cocoa, baking powder, baking soda, salt, and spice; set aside In separate mixing bowl, with a rubber spatula, blend the honey, melted butter, eggs and sugar.
  5. Add the dry mixture to the honey mixture and blend until smooth.
  6. Fold in the nuts and fruits.
  7. Spoon batter into the prepared tube pan and rap the pan sharply on the counter a few times to level the batter.
  8. Bake for 1½ hours, or until a cake tester inserted in the center of the cake comes out dry.
  9. Cool the cake in the pan on a wire rack for 1 hour.
  10. Take cake out of the pan and let cool to room temperature, right side up, on a wire rack.
  11. frosting (Melt butter in a small saucepan over low heat.
  12. Whisk in Saco Cocoa and water, stirring until smooth and slightly thickened.
  13. Do not boil.
  14. Remove from heat, cool slightly.
  15. Gradually add powdered sugar and vanilla, beating with wire whisk until blended.
  16. Frost cooled cake and garnish with candied cherries, if desired
Nutrition Information
Calories: 605 Fat: 28g Saturated fat: 8g Trans fat: 0g Carbohydrates: 87g Sugar: 46g Sodium: 173mg Fiber: 6g Protein: 9g Cholesterol: 58mg

 

Buttermilk

Saco Chocolate Pound Cake

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Saco Chocolate Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 3 cups sugar
  • 1 cup vegetable shortening
  • 4 Tbsp butter, softened
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • .8oz pkg SACO Cultured Buttermilk Blend
  • 3 cups all-purpose flour
  • ½ tsp baking soda
  • 1 tsp salt
  • 12 Tbsp SACO Premium Cocoa
  • Icing
  • 4 Tbsp powdered sugar
  • ½ cup SACO Chocolate CHUNKS
  • 1 Tbsp butter
  • ⅛ cup almond slices
Instructions
  1. Cake
  2. Preheat oven to 300°F.
  3. In a large mixing bowl cream together the sugar, shortening and butter; add eggs and flavorings.
  4. In a separate bowl sift together all dry ingredients.
  5. Add to cream mixture alternating the dry ingredients and the water until well blended.
  6. Pour into a greased and floured bundt pan.
  7. Bake for 1½ - 2 hours or until inserted toothpick comes out clean.
  8. Icing
  9. Sprinkle top with powdered sugar.
  10. Melt Saco Chocolate Chunks with 1 Tbsp butter.
  11. Drizzle on the top and down the sides.
  12. Sprinkle with almond slices for decoration, if desired.
Nutrition Information
Calories: 445 Fat: 20g Saturated fat: 7g Trans fat: 2g Carbohydrates: 64g Sugar: 43g Sodium: 235mg Fiber: 2g Protein: 5g Cholesterol: 57mg

 

Buttermilk

Saco Cheese n’ Herb Biscuits

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Saco Cheese n’ Herb Biscuits
Cook time: 
Total time: 
Serves: 16 biscuits
 
Ingredients
  • 3 cups all-purpose flour
  • 4½ tsp baking powder
  • 2 Tbsp sugar
  • ½ tsp salt
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ¾ cup shredded cheddar cheese
  • 2 tsp oregano flakes
  • ¼ tsp powdered thyme
  • 2 tsp parsley flakes
  • ¼ tsp garlic powder
  • ¾ cup solid butter-flavored shortening
  • 1 egg
  • 1 cup water
Instructions
  1. Preheat oven to 400°F.
  2. In a large bowl combine flour, baking powder, sugar, salt, Saco Cultured Buttermilk Blend, cheese, and herbs.
  3. Using pastry blender, cut shortening into mixture to form coarse crumbs.
  4. Combine egg and water and stir into dry mixture with fork until smooth.
  5. Turn out onto floured surface; knead lightly.
  6. Roll to ½ inch thick. Using floured biscuit cutter, cut into biscuits.
  7. Place on lightly greased baking sheet and bake for 10-12 minutes or until well risen and browned. Cool on rack.
  8. Best served warm.

 

Buttermilk

Saco Cheddar and Pepper Jack Cheese Soup

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Saco Cheddar and Pepper Jack Cheese Soup
Serves: 8 servings
 
Ingredients
  • 1 stick butter
  • 1 cup carrot, chopped
  • 1 cup celery, chopped
  • ⅔ cup onion, chopped
  • ½ cup turnip, chopped
  • 1 cup flour
  • 6 cups chicken broth
  • 2 cups half and half cream
  • ½ cup SACO Cultured Buttermilk Blend
  • 2 cups cheddar cheese, shredded
  • 1 cup pepper jack cheese, shredded
  • 2 cups water Salt to taste
Instructions
  1. Melt butter in 4 quart soup pan and add carrot, celery, onion, and turnip.
  2. Sauté 5 minutes.
  3. Add flour and cook for 5 minutes.
  4. Add 5 cups of chicken broth and stir.
  5. Add half and half.
  6. Put Buttermilk Blend in a bowl and slowly whisk in last cup of broth until no lumps remain and add to pot.
  7. Heat about 10 minutes and add cheeses.
  8. Add water, cook on med. heat about 20 minutes, stirring occasionally.
Nutrition Information
Calories: 452 Fat: 33g Saturated fat: 21g Trans fat: 0g Carbohydrates: 22g Sugar: 6g Sodium: 986mg Fiber: 1g Protein: 18g Cholesterol: 100mg

 

Buttermilk

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.

 

Buttermilk

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

 

Buttermilk

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.

 

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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.

 

Buttermilk

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

 

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