SacoFoods

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Sour Cream Pound Cake with Coconut Icing

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Sour Cream Pound Cake with Coconut Icing
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • Cake
  • ½ lb butter
  • 3 cups sugar
  • 6 eggs
  • 3 cups cake flour
  • ¼ tsp baking soda
  • 1 cup sour cream
  • 4 tsp almond extract
  • Icing
  • 1 cup sugar
  • ½ cup butter
  • ½ cup water
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp vanilla
  • ½ cup sweetened coconut
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour a tube pan.
  4. In a medium mixing bowl, cream together butter and sugar.
  5. Add eggs, one at a time and beat.
  6. Add dry ingredients alternately with sour cream; mix well.
  7. Add almond extract.
  8. Pour into prepared tube pan and bake for 1½ hours.
  9. Icing
  10. Bring sugar, butter, water, Saco Cultured Buttermilk Blend and vanilla to a boil.
  11. Fold in coconut.
  12. Pour over cake and serve.
Nutrition Information
Calories: 818 Fat: 46 Saturated fat: 28g Trans fat: 0g Carbohydrates: 97g Sugar: 70g Sodium: 361mg Fiber: 1g Protein: 7g Cholesterol: 205mg

 

Snickers Butter Cookies

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Snickers Butter Cookies
Cook time: 
Total time: 
Serves: 3 dozen cookies
 
Ingredients
  • Cookies
  • ½ cup butter
  • ½ cup shortening
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 2 tsp vanilla
  • ½ tsp almond extract
  • 3 Tbsp milk
  • 1 tsp salt
  • 3 cups flour
  • ½ tsp baking soda
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • Topping
  • Butter Fingers candy bar, crumbled Snickers candy bar, chopped
Instructions
  1. Whip butter and shortening together.
  2. Add sugars and continue to whip.
  3. Add egg, vanilla, almond extract and milk.
  4. Blend well.
  5. Sift together all dry ingredients.
  6. Add dry ingredients to butter mixture.
  7. Place in refrigerator for 2 or 3 hours.
  8. Roll out dough to ¼ inch thickness and cut 3 inch circles.
  9. Place on baking sheet.
  10. Sprinkle cookies with crumbled Butter Fingers candy bar.
  11. Bake in 375°F preheated oven for 8 to 10 minutes.
  12. Cool one or two minutes, then push pieces of chopped Snicker bars down into cookies.
Nutrition Information
Calories: 105 Fat: 4g Saturated fat: 2g Trans fat: 0g Carbohydrates: 16g Sugar: 8g Sodium: 112mg Fiber: 0g Protein: 2g Cholesterol: 12mg

 

Simple Creamy Ranchero Salsa Soup

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Simple Creamy Ranchero Salsa Soup
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 3 Tbsp vegetable oil
  • 1 lb sirloin beef
  • 12 Tbsp SACO Cultured Buttermilk Blend
  • 3 cups chicken broth
  • 32 oz chunky salsa (medium hot)
  • 15 oz garbanzo beans, drained
  • 15 oz black beans, divided
  • 2 Tbsp mild chili peppers, dried
Instructions
  1. In a large cooking pot on high heat; heat the oil and brown the beef.
  2. In a medium bowl combine the Saco Cultured Buttermilk Blend and the chicken broth.
  3. Add to beef and bring to a boil.
  4. Add all remaining ingredients and bring back to a boil.
  5. Serve hot.
  6. Total cooking time approximately 30 minutes.

 

Sensational Sour Cream Buttermilk Pancakes

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Sensational Sour Cream Buttermilk Pancakes
Cook time: 
Total time: 
Serves: 18 pancakes
 
Ingredients
  • 1½ cups flour
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 1 Tbsp baking powder
  • 1 Tbsp granulated sugar
  • ¼ tsp salt
  • 1 cup milk
  • 2 eggs
  • ½ cup sour cream
  • 2 Tbsp vegetable oil
  • 2 Tbsp water
Instructions
  1. In medium mixing bowl combine flour, Buttermilk Blend, baking powder, sugar and salt.
  2. In small mixing bowl combine milk, eggs, sour cream, oil, and whisking until smooth.
  3. Add egg mixture to dry ingredients, mixing just until combined.
  4. Heat skillet or griddle until a drop of water dances on it, then lightly grease skillet.
  5. Drop 2 to 3 Tbsp of batter for each pancake onto skillet.
  6. When small bubbles break the surface, turn pancakes over and cook for 1 minute, or until bottom is lightly browned.
  7. Serve immediately.
Nutrition Information
Calories: 148 Fat: 14g Saturated fat: 2g Trans fat: 0g Carbohydrates: 5g Sugar: 2g Sodium: 142mg Fiber: 0g Protein: 2g Cholesterol: 5mg

 

Seafood Artichoke Chowder

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Seafood Artichoke Chowder
Serves: 4 servings
 
Ingredients
  • 4 slices bacon, chopped
  • ¾ cup onion, chopped
  • 1½ cups potatoes, peeled & diced
  • ½ cup red pepper, diced
  • ½ cup celery, diced
  • 1 bay leaf
  • 2 cups water
  • 2 tsp seafood seasoning
  • 1 Tbsp fresh thyme, chopped
  • 2 Tbsp chicken soup base
  • 8 Tbsp SACO Cultured Buttermilk Blend
  • 2 Tbsp flour
  • 1 cup chicken broth
  • 14 oz artichoke hearts, drained & chopped
  • 1 cup frozen corn
  • 12 oz lump crab meat, drained
  • 4 oz tiny shrimp, drained
  • 1½ cups half & half or cream
  • ¼ cup chives, snipped
Instructions
  1. In a dutch oven cook bacon until crisp.
  2. Drain on paper toweling; set aside.
  3. Remove all bacon drippings except for 2 Tbsp.
  4. Over medium heat add onion, potatoes, pepper, celery, bay leaf and water.
  5. Cook until vegetables are just tender.
  6. Stir in seasoning, thyme, soup base, Saco Cultured Buttermilk Blend, flour and broth.
  7. Add artichoke hearts, corn, crab meat, shrimp and cream.
  8. Heat until hot.
  9. Ladle into bowls and garnish with bacon and chives.

 

Scrumptious Smoothie

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Scrumptious Smoothie
Serves: 2 servings
 
Ingredients
  • 1 cup frozen vanilla yogurt
  • ½ cup orange juice
  • ¼ cup fruit of choice
  • ¼ cup SACO Mix’n Drink Instant Ski
Instructions
  1. Blend all ingredients together to desired consistency and pour into a large glass.
  2. For delicious variations add:  granola, wheat germ or nuts, chocolate chips, coconut, or select different flavors of yogurt or juice.
  3. This makes a wonderful addition to break or brunch; a terrific after-school snack, or a warm-weather pick-me-up.
Nutrition Information
Calories: 186 Fat: 4g Saturated fat: 3g Trans fat: 0g Carbohydrates: 31g Sugar: 24g Sodium: 110mg Fiber: 0g Protein: 6g Cholesterol: 3mg

 

Scandinavian Carrot Dill Bread

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Scandinavian Carrot Dill Bread
Serves: 12 servings
 
Ingredients
  • 1lb Loaf
  • ⅔ cup water
  • 1 Tbsp olive oil
  • 1 tsp dried dill weed
  • ⅔ cup carrots, shredded
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • *2 2 Tbsp granulated sugar
  • 1 tsp salt
  • 2 cups bread flour
  • 2¼ tsp Red Star® Active Dry Yeast
  • 1.5lb Loaf
  • ⅞ cup water
  • 1 Tbsp olive oil
  • 1½ tsp dried dill weed
  • 1 cup carrots, shredded
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • *2 3 Tbsp granulated sugar
  • 1½ 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: 102 Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 20g Sugar: 3g Sodium: 206mg Fiber: 1g Protein: 3g Cholesterol: 0mg

 

Scalloped Potatoes and Ham

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Scalloped Potatoes and Ham
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 6 medium potatoes
  • 1 medium onion, sliced thin
  • 3 Tbsp butter or margarine
  • 3 Tbsp all-purpose flour
  • 1 tsp salt
  • ⅛ tsp black pepper
  • 1 cup SACO Mix’n Drink Instant Skim Milk
  • 2 cups water
  • 1 Tbsp butter or margarine
  • 1½ cups finely chopped ham
Instructions
  1. Preheat oven to 350°F.
  2. Grease one 2-quart casserole dish.
  3. Pare and thinly slice potatoes.
  4. Melt 3 Tbsp butter over low heat.
  5. Blend in flour, salt and pepper.
  6. Cook until mixture is smooth and bubbly; remove from heat.
  7. Stir in SACO Mix’n Drink powder and water.
  8. Heat to boiling, stirring constantly.
  9. Arrange ⅓ potatoes in prepared casserole dish.
  10. Sprinkle ½ the onion and ham over potatoes.
  11. Pour ⅓ of the milk mixture over all.
  12. Repeat layers.
  13. Dot top with 1 Tbsp butter.
  14. Cover and bake 30 minutes.
  15. Uncover and bake until potatoes are tender, 60 to 70 minutes longer.
  16. Let stand 5 to 10 minutes before serving.
  17. Variations: Adding ham, chopped into cubes, and/or shredded cheese makes this a delicious main dish. Note: This dish can be prepared ahead of time and reheated with delicious results.
Nutrition Information
Calories: 349 Fat: 11g Saturated fat: 6g Trans fat: 0g Carbohydrates: 48g Sugar: 8g Sodium: 1042mg Fiber: 5g Protein: 17g Cholesterol: 43mg

 

Sauerkraut Soup

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Sauerkraut Soup
Serves: 8 servings
 
Ingredients
  • 4 medium potatoes, cut into
  • ½” cubes
  • ¾ cup onions, diced
  • ¾ lb kielbasa, sliced and quartered
  • 2 cups chicken broth, reduced sodium
  • 1 bay leaf
  • 16 oz sauerkraut
  • 1½ Tbsp fresh dill, minced
  • 1 Tbsp dried yellow mustard
  • 1 Tbsp black pepper
  • 3 cups water
  • 1½ Tbsp parsley, chopped
  • 1 cup sour cream
  • 2½ Tbsp all-purpose flour
  • ¾ cup SACO Cultured Buttermilk Blend Fresh Dill
Instructions
  1. In a large saucepan combine the potatoes, onions, Kielbasa, chicken broth and bay leaf in 2 quarts of water; boil until the vegetables are tender.
  2. Rinse and drain the sauerkraut in a colander.
  3. Add the sauerkraut, dill, yellow mustard, pepper, and water to the soup.
  4. Mix well.
  5. Simmer for 30 minutes.
  6. Add the parsley.
  7. In a separate bowl combine the sour cream, flour and Saco Cultured Buttermilk Blend with ½ cup liquid from the soup.
  8. Add this mixture to the soup.
  9. Simmer until thickened, but do not boil.
  10. Spoon into soup bowls and garnish with fresh dill.
  11. Serve with toasted French Rounds if desired.
Nutrition Information
Calories: 304 Fat: 14g Saturated fat: 6g Trans fat: 0g Carbohydrates: 34g Sugar: 8g Sodium: 1177mg Fiber: 5g Protein: 13g Cholesterol: 51mg

 

Salmon Crepes

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Salmon Crepes
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Salmon Crepes Filling
  • Prepare Basic Crepes
  • 1 lb can salmon, drained and flaked
  • 3 oz can mushrooms, chopped
  • 3 hard cooked eggs, chopped
  • ¼ cup onion, finely chopped
  • ¼ tsp salt dash pepper
  • ¼ cup SACO Cultured Buttermilk Blend
  • ¾ cup milk
  • ¼ cup celery, chopped
  • 1½ tsp lemon juice
  • Cheddar Cheese Sauce
  • ¼ cup butter or margarine
  • ¼ cup flour
  • 2 cups water
  • ½ cup SACO Cultured Buttermilk Blend
  • 3 oz sharp Cheddar cheese, cubed
  • 1 tsp salt
  • ½ tsp white pepper
Instructions
  1. Salmon Crepes Filling
  2. Preheat oven to 400°F.
  3. Place all ingredients in large mixing bowl and blend well.
  4. Put about 2 Tbsp of filling on each crepe, roll up, and put in well-buttered shallow baking dish. Pour cheese sauce over crepes and bake for 15 to 20 minutes, or until hot and bubbly.
  5. Makes enough filling for about 16 crepes.
  6. Cheddar Cheese Sauce
  7. Melt butter and blend in flour.
  8. Gradually stir in water.
  9. Add Buttermilk Blend and blend with wire whisk.
  10. Cook over medium heat, stirring constantly until thickened.
  11. Add cheese and stir over low heat until melted.
  12. Season to taste.