SacoFoods

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Steakhouse Biscuits

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Steakhouse Biscuits
Cook time: 
Total time: 
Serves: 12 biscuits
 
Ingredients
  • 2 cups flour, sifted
  • 1 Tbsp baking powder
  • ¼ tsp baking soda
  • 2 Tbsp granulated sugar
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ⅓ cup shortening
  • 1 Tbsp steak grilling seasoning
  • 2 Tbsp ice water
  • 1 cup sour cream
  • 2 Tbsp butter, melted
Instructions
  1. Preheat oven to 450°F.
  2. Sift dry ingredients together in large mixing bowl.
  3. Cut in shortening until mixture resembles coarse crumbs.
  4. Stir in seasoning mix.
  5. In a separate bowl, combine water and sour cream; add to dry ingredients.
  6. Mix just to combine ingredients.
  7. Turn out dough onto lightly floured surface; knead 8-12 times. Roll out to ½ inch thickness.
  8. Cut out biscuits with floured biscuit cutter.
  9. Cut straight down; do not twist cutter.
  10. Brush biscuits with melted butter.
  11. On ungreased baking sheet, bake for 10-12 minutes.
  12. Remove biscuits from oven and brush again with melted butter.

 

Spiced Pumpkin Pear Crunch Bread

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Spiced Pumpkin Pear Crunch Bread
Cook time: 
Total time: 
Serves: 20 servings
 
Ingredients
  • Bread
  • ⅔ cup oil
  • 3 cups sugar
  • 4 eggs
  • 2 cups pumpkin
  • ⅔ cup water
  • 2 tsp vanilla
  • 3 cups flour
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • ½ tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • ½ tsp cloves
  • ½ tsp pumpkin spice
  • 1 large ripe pear, diced
  • Crunch Topping
  • ¼ cup flour
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • ¼ cup pecans, chopped
  • 2 Tbsp butter, melted
Instructions
  1. Bread
  2. Preheat oven to 350°F.
  3. Lightly grease two 9 x 5 inch loaf pans.
  4. In a large bowl, whisk together the oil and sugar.
  5. Whisk in eggs, pumpkin, water and vanilla.
  6. In a medium bowl combine flour, Saco Cultured Buttermilk Blend, baking powder, baking soda, salt, cinnamon, cloves and pumpkin spice.
  7. Add dry mixture to large bowl and stir to blend.
  8. Fold in diced pear.
  9. Spoon batter into prepared pans.
  10. Cover with topping.
  11. Bake for one hour or until cake tester inserted in the center comes out clean.
  12. Remove the bread from the oven and cool it on a rack for 10 minutes before turning it out of the pan to finish cooling.
  13. Crunch Topping
  14. Mix together the flour, brown sugar, cinnamon, and pecans in a small bowl.
  15. Add melted butter and mix until topping is crumbly.
  16. Sprinkle on top of each loaf.
Nutrition Information
Calories: 326 Fat: 11g Saturated fat: 2g Trans fat: 0g Carbohydrates: 55g Sugar: 38g Sodium: 337mg Fiber: 2g Protein: 4g Cholesterol: 41mg

 

Spiced Applesauce

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Spiced Applesauce
Serves: 4 servings
 
Ingredients
  • 2 cups unsweetened applesauce
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
Instructions
  1. Combine all ingredients, heat if desired, and serve on pancakes with syrup, or as a topping for ice cream.
Nutrition Information
Calories: 52 Fat: 0g Saturated fat: 0g Trans fat: 0g Carbohydrates: 14g Sugar: 11g Sodium: 2mg Fiber: 1g Protein: 0g Cholesterol: 0mg

 

Spice Cake With Brown Butter Icing

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Spice Cake With Brown Butter Icing
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2½ cups all-purpose flour
  • 1 cup sugar
  • ¾ cup brown sugar, packed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 5 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp ground cinnamon
  • ¾ tsp ground allspice
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • 1⅓ cup water
  • ½ cup solid vegetable shortening
  • 3 eggs
  • ¼ cup pecans, chopped and toasted*
  • Brown Butter Frosting
  • ⅓ cup butter or margarine
  • ⅓ cup solid vegetable shortening
  • 4 cups powdered sugar
  • ¼ tsp vanilla extract
  • 3 Tbsp water
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour two 8-inch round cake pans.
  4. In large mixing bowl combine all ingredients.
  5. Beat 30 seconds on low speed to moisten.
  6. Beat at high speed for 3 minutes.
  7. Pour batter into prepared pans.
  8. Bake 40 to 45 minutes, or until wooden toothpick tests clean.
  9. Cool on racks.
  10. To assemble cake, split cake layers in half horizontally, so that you have 4 layers.
  11. Place one layer on serving plate, top side down, and spread with thin layer of Brown Butter Icing. Repeat for next 2 layers.
  12. Put top cake on, spread with remaining icing, then sprinkle with chopped, toasted pecans.
  13. *Pecan Preparation:
  14. Chop ¼ cup pecans.
  15. Place in shallow baking pan on center rack of oven.
  16. Bake in preheated 350°F oven until lightly browned (about 5 minutes).
  17. Sprinkle on cake as directed. (Note: Photo shown uses whole pecans for decoration.)
  18. Brown Butter Frosting
  19. In small saucepan heat butter until light golden brown.
  20. Cool slightly.
  21. In separate mixing bowl cream together shortening and 1 cup powdered sugar.
  22. Add melted butter, remaining powdered sugar, vanilla and enough water to make icing creamy.
Nutrition Information
Calories: 436 Fat: 17g Saturated fat: 6g Trans fat: 1g Carbohydrates: 69g Sugar: 53g Sodium: 305mg Fiber: 1g Protein: 4g Cholesterol: 46mg

 

Southwest Corn Chowder

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Southwest Corn Chowder
Serves: 4 servings
 
Ingredients
  • 2 green onions, thinly sliced
  • ½ cup green pepper, chopped
  • ½ cup red pepper, chopped
  • 1 stalk celery, chopped
  • 4 Tbsp butter
  • 1½ tsp salt
  • ½ tsp red pepper
  • 6 Tbsp flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup water
  • 6 ears of corn, parboiled and cut off cob
  • 4 cups water
  • 1 egg, slightly beaten
  • 2-3 links hot sausage, cooked and sliced hot pepper sauce
Instructions
  1. Place onions, peppers and celery in stock pot.
  2. Add butter and saute vegetables until slightly tender Add salt and pepper.
  3. Slowly stir in flour and Saco Cultured Buttermilk Blend; mix well.
  4. Slowly add water and mix while removed from heat.
  5. Return to heat and add corn kernels and water; heat until boiling and cook 2 minutes, stirring often. Remove 1 cup of hot soup and slowly mix with egg.
  6. Add egg mixture back to stock pot.
  7. Add sausage and cook 2 minutes longer, without bringing to a boil.
  8. Add hot pepper sauce to taste.
  9. To serve, garnish with shredded cheddar cheese, seasoned fried tortilla strips and sour cream.

 

Southwest Chicken Chowder

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Southwest Chicken Chowder
Serves: 4 servings
 
Ingredients
  • 1 lb chicken breast, boneless and skinless
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 medium onion, diced
  • 1 medium green pepper, diced
  • 1 medium red pepper, diced
  • 1 medium jalapeno pepper, diced
  • 3 cloves garlic, chopped
  • 1 Tbsp cumin
  • ½ tsp cayenne pepper
  • ½ cup flour
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 1½ cups water
  • 1½ cups chicken broth
  • ½ cup heavy cream
  • 8 oz corn, frozen
  • 4 flour tortillas
  • ½ cup cheddar cheese, shredded Cilantro
Instructions
  1. Cook the chicken in the olive oil and butter, in a medium sauce pan.
  2. Add the onion, peppers, garlic, cumin and cayenne pepper.
  3. Saute the vegetables.
  4. Add the flour and cook until browned.
  5. Add the Saco Cultured Buttermilk Blend, water, chicken broth, cream and corn.
  6. Cook over medium heat until boiling, cover and let simmer for 10-15 minutes.
  7. While the soup in simmering, spray the tortillas with cooking spray, and warm individually on a skillet, leave them on long enough to be able to be shaped, do not let them crisp.
  8. Place the tortillas over a small bowl and shape into the bowl shape.
  9. Bake the tortillas in a 400°F oven for 10-12 minutes or until golden.
  10. Serve the soup in the tortilla bowl.
  11. Top with shredded cheese and cilantro.

 

Southwest Chicken & Rice Soup

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Southwest Chicken & Rice Soup
Serves: 6 servings
 
Ingredients
  • 2 cups chicken broth
  • ½ cup onion, chopped
  • ¼ cup green pepper, chopped
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • 2 Tbsp flour
  • 1.5 oz taco seasoning
  • 13 oz canned chicken breast in water
  • 1 Tbsp butter
  • ¼ cup instant rice
Instructions
  1. In a stock pot, combine broth along with onion and green pepper.
  2. Cook over medium heat until vegetables are slightly tender.
  3. In a bowl, whisk together the Saco Cultured Buttermilk Blend, water, flour and taco seasoning mix. Mix until smooth.
  4. Pour into broth and mix well.
  5. Add chicken, butter and rice.
  6. Increase heat and bring to a boil.
  7. Cover and simmer for about 5 minutes.
  8. Serve hot.
  9. Garnish each serving with a sprinkle of cheddar cheese, a dollop of sour cream and a few tortilla chips if desired.

 

Southern Sunrise Soup

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Southern Sunrise Soup
Serves: 6 servings
 
Ingredients
  • 8 large peaches, peeled and pitted
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 2 large mangos, peeled and pitted Fruit Fresh, according to directions
  • 1 cup water
  • ½ tsp nutmeg
  • 1 oz mango rum
Instructions
  1. In blender liquefy enough peaches to make 6 cups.
  2. Add Buttermilk Blend and set aside.
  3. With blender, liquefy enough mangos to make 4½ cups.
  4. In a medium bowl combine peaches, mangos and all remaining ingredients.
  5. Blend well.
  6. Chill before serving.
  7. Top soup with fresh mint leave to serve.

 

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