SacoFoods

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Chicken & Spinach Gratin

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Chicken & Spinach Gratin
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 20 oz fresh spinach leaves
  • 1½ Tbsp butter
  • 1½ Tbsp olive oil
  • 1 medium leek, white & pale green, thinly sliced
  • 1 large shallot, chopped
  • 3 garlic cloves, minced
  • 1 small chicken breast half, boiled until tender
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • 4 eggs
  • 1 cup ricotta cheese
  • ½ cup Swiss cheese, grated
  • ½ tsp salt
  • ½ tsp black pepper chive stems
Instructions
  1. Preheat oven to 350°F.
  2. Generously butter a 13 x 9 baking dish or individual dishes if desired.
  3. Heat a large, deep nonstick skillet over medium-high heat.
  4. Working in batches, sauté spinach in dry skillet until bright green and wilted, about 2 minutes per batch.
  5. Transfer spinach to strainer.
  6. Squeeze dry.
  7. In large skillet melt butter with oil over medium heat.
  8. Add leek, shallot and garlic; cook until soft, about 5 minutes.
  9. Shred chicken, set aside.
  10. Whisk Saco Cultured Buttermilk Blend, water and eggs in a large bowl to blend.
  11. Whisk in all cheeses, salt and pepper.
  12. Stir in spinach, chicken and leek mixture to blend.
  13. Bake about 50-60 minutes for a large pan and 30 minutes for individual dishes or until golden brown.
  14. Garnish with chive stems.

 

Cherry Almond Cream Cheese Coffee Cake

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Cherry Almond Cream Cheese Coffee Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 1½ cups fresh cherries, pitted
  • 1 cup water
  • 2 tsp water
  • 1 tsp almond flavoring
  • 1 tsp cornstarch
  • 2 cups flour
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup sugar, divided
  • ½ cup butter, chilled and cut into chunks
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp vanilla
  • 2 eggs, divided
  • 1 8oz pkg cream cheese, softened
  • 6 Tbsp sugar
  • ½ tsp almond flavoring
  • Almond Sauce
  • 5 egg yolks
  • 1 cup sugar
  • ¼ cup flour
  • 1 cup cream
  • 1½ tsp almond extract
  • 3 Tbsp butter
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Butter spring form pan.
  4. In a saucepan bring cherries, ¼ cup water and almond extract to a boil.
  5. Lower heat and cook about 3 minutes.
  6. In a small bowl combine cornstarch and 2 tsp. water together; add to cherry mixture.
  7. Cook until it thickens and let cool.
  8. In a separate bowl mix flour, Saco Cultured Buttermilk Blend and ¾ cup sugar.
  9. Add butter and cut in with pastry blender.
  10. Set aside ½ cup of this mixture for later.
  11. To the remaining flour mixture add the baking powder, baking soda and salt.
  12. In another small mixing bowl combine remaining ¾ cup water, vanilla and 1 egg until blended. Stir into flour mixture until incorporated.
  13. Spread batter in a buttered spring form pan.
  14. In another bowl beat cream cheese, sugar, remaining egg and almond extract until smooth. Spread over batter in pan mainly in center area.
  15. Gently spread cherry mixture over cream cheese.
  16. Stir sliced almonds into reserved flour mixture and sprinkle over cake.
  17. Bake until center barely jiggles, about 40 minutes.
  18. Remove from oven and cool until warm to touch.
  19. Drizzle each piece with Almond Sauce just before serving.
  20. Almond Sauce
  21. Beat yolks, sugar, flour and cream until smooth.
  22. Bring to a boil in a double boiler; remove from heat.
  23. Stir in almond extract and butter.
  24. Chill before serving.
  25. Spoon over cake piece just before serving.
Nutrition Information
Calories: 362 Fat: 17g Saturated fat: 10g Trans fat: 0g Carbohydrates: 47g Sugar: 33g Sodium: 209mg Fiber: 1g Protein: 5g Cholesterol: 136mg

 

Cheesey Chicken & Mushroom Pot Pie

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Cheesey Chicken & Mushroom Pot Pie
Cook time: 
Total time: 
 
Ingredients
  • Filling
  • 2 cups chicken, cooked and cubed
  • 8 oz mushrooms, sliced
  • 1 cup green peas, frozen
  • 1 can cream of mushroom soup
  • 1 tsp fresh thyme leaves
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 cups Monterey Jack cheese, shredded
  • ½ cup milk
  • 2 Tbsp onion, chopped
  • Topping
  • 1 cup flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 2 eggs
  • 1 cup water
  • 1 tsp oil paprika
Instructions
  1. Filling
  2. Preheat oven to 350°F.
  3. In a large mixing bowl combine chicken, mushrooms, peas, soup, thyme, salt, pepper, cheese, milk and onion.
  4. Stir.
  5. Place mixture in 13 x 9 baking dish.
  6. Cover with topping and sprinkle with paprika.
  7. Bake for 30 minutes until golden brown.
  8. topping
  9. cup flour
  10. Tbsp SACO Cultured Buttermilk Blend
  11. eggs
  12. cup water
  13. tsp oil paprika Instructions: In a medium mixing bowl combine flour and Saco Cultured Buttermilk Blend.
  14. Add eggs, water and oil.
  15. Stir.
Nutrition Information
Calories: 103 Fat: 5g Saturated fat: 2g Trans fat: 0g Carbohydrates: 7g Sugar: 1g Sodium: 291mg Fiber: 1g Protein: 8g Cholesterol: 35mg

 

Cheese Tortellini and Corn Chowder

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Cheese Tortellini and Corn Chowder
Serves: 8 servings
 
Ingredients
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • 1½ cup frozen cheese tortellini
  • 1 cup half & half
  • 3 Tbsp flour
  • 1 cup celery, diced
  • 1 cup red bell pepper, chopped
  • 2 cups frozen corn
  • 14 oz chicken broth
  • 10.5 oz cream of onion soup
  • 10.5 oz milk
  • 1 Tbsp butter
  • 1 cup cheddar cheese, grated Salt & white pepper, to taste
Instructions
  1. Mix SACO Buttermilk with water, set aside.
  2. Cook tortellini according to package directions, set aside.
  3. Mix flour with half & half until smooth and set aside.
  4. In a Dutch oven cook celery, pepper and corn in chicken broth until vegetables are tender, but still crunchy.
  5. Stir in cream of onion soup and milk.
  6. Stir in Buttermilk mixture.
  7. Stir and heat thoroughly.
  8. Stir in flour and half & half mixture stirring constantly.
  9. When thickened, add butter, cheese and tortellini.
  10. Season to taste. Heat thoroughly, do not boil.
  11. Serve with crusty bread.
Nutrition Information
Calories: 307 Fat: 14g Saturated fat: 8g Trans fat: 0g Carbohydrates: 33g Sugar: 5g Sodium: 543mg Fiber: 2g Protein: 14g Cholesterol: 48mg

 

Cheery Cherry Breakfast Coffee Cake

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Cheery Cherry Breakfast Coffee Cake
Cook time: 
Total time: 
 
Ingredients
  • Coffee Cake
  • 2½ cups flour, divided
  • ¼ cup sugar
  • 1 tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2 tsp active dry yeast
  • ½ cup warm water
  • ½ cup water
  • 1 Tbsp butter or margarine
  • 2 eggs
  • 1 can cherry pie filling
  • Glaze
  • ½ cup powdered sugar
  • 3 tsp milk
  • ¼ tsp almond extract
Instructions
  1. Coffee Cake
  2. Grease a 13 x 9 pan.
  3. In a large bowl mix 1½ cups of the flour with the sugar, salt and Saco Cultured Buttermilk Blend.
  4. In a separate bowl mix yeast with ½ cup warm water, spoonful of sugar and set aside.
  5. Combine water and butter and heat just long enough to melt the butter.
  6. Pour butter mixture over the flour mix, add eggs and yeast mixing for about 3 minutes.
  7. Gradually add the rest of the flour.
  8. Cover and let rise until double, about 45 minutes.
  9. Spoon about ⅔ of the batter into the greased pan.
  10. Top with fruit filling of your choice.
  11. Spoon the remaining batter by tablespoonfuls over the filling, leaving open areas.
  12. Cover and let rise in a warm place for about 20 minutes.
  13. Preheat oven to 350°F.
  14. Bake for 35 - 40 minutes or until golden brown.
  15. Glaze
  16. Blend all glaze ingredients in a bowl, adding enough liquid for desired consistency.
  17. Drizzle glaze over warm coffee cake.
Nutrition Information
Calories: 80 Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 16g Sugar: 4g Sodium: 85mg Fiber: 0g Protein: 2g Cholesterol: 13mg

 

Cheddar Cheese Dipping Sauce

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Cheddar Cheese Dipping Sauce
Serves: 16 servings
 
Ingredients
  • ¼ cup butter or margarine
  • ¼ cup all-purpose flour
  • 2 cups water
  • ½ cup SACO Cultured Buttermilk Blend
  • 3 oz sharp cheddar cheese, cubed salt to taste white pepper to taste
Instructions
  1. Over medium heat, in saucepan, melt butter.
  2. Blend in flour, being careful not to brown.
  3. Gradually stir in water.
  4. Whisk in Buttermilk Blend until well-blended.
  5. Continue cooking, stirring constantly, until thickened.
  6. Reduce heat to low, add cheese, and stir until cheese is melted and smooth.
  7. Season to taste.
Nutrition Information
Calories: 68 Fat: 5g Saturated fat: 3g Trans fat: 0g Carbohydrates: 3g Sugar: 2g Sodium: 97mg Fiber: 0g Protein: 3g Cholesterol: 16mg

 

Cheddar Biscuits

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Cheddar Biscuits
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 2⅓ cups flour
  • 4 tsp baking powder
  • 1 Tbsp sugar
  • 1 tsp cream of tartar
  • ½ tsp salt
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup vegetable shortening
  • ¾ cup water
  • 1 cup sharp cheddar cheese, grated
Instructions
  1. Preheat oven to 450°F.
  2. In a large bowl stir together first six ingredients.
  3. Cut in shortening with a pastry blender or fork until the mixture is about the size of small peas.
  4. Add water; stir just to mix.
  5. Fold in cheddar cheese.
  6. On a floured surface knead dough 10-12 times.
  7. Cut out biscuits with a floured biscuit cutter.
  8. Bake 10-12 minutes on an ungreased baking sheet.

 

Champagne Rose Soup with Vanilla Cream

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Champagne Rose Soup with Vanilla Cream
Serves: 8 servings
 
Ingredients
  • Soup
  • 1 cup champagne
  • 1 cup strawberries, hulled and sliced
  • ½ cup raspberries
  • ½ cup peaches, thinly sliced peeled & pitted
  • ⅓ cup sugar
  • 2 tsp mulling spices
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup water
  • ⅓ cup cream
  • Garnish
  • fresh berries
  • ½ pint vanilla ice cream
Instructions
  1. Combine champagne, fruit and sugar in a saucepan.
  2. Place spices in a spice ball or wrap in cheesecloth and add to fruit mixture.
  3. Bring to a simmer over medium-high heat.
  4. Reduce heat to medium low and simmer gently until fruit is very tender, about 8-10 minutes. Remove the spices and transfer mixture to blender or food processor and puree until smooth.
  5. Strain the soup through a fine mesh strainer into a small bowl.
  6. Blend the Cultured Buttermilk Blend into the water.
  7. Stir with cream and add to soup.
  8. Place a small scoop of vanilla ice cream in the center of dessert bowls and ladle soup around ice cream.
  9. Garnish with additional fresh berries.
Nutrition Information
Calories: 133 Fat: 4g Saturated fat: 2g Trans fat: 0g Carbohydrates: 19g Sugar: 15g Sodium: 24mg Fiber: 2g Protein: 2g Cholesterol: 15mg

 

Celebration Cake

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Celebration Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 1½ cups flour
  • 2 tsp baking powder
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • ¼ tsp salt
  • 3 eggs, separated
  • 1 cup coconut extract
  • ½ cup water
  • Cream Filling
  • ¼ cup butter, softened
  • 8oz pkg cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp coconut extract
  • 1 tsp vanilla extract
  • ½ cup coconut, toasted
  • 1 cup whipped cream
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease a 9 inch spring form pan.
  4. In a small bowl combine flour, baking powder, Saco Cultured Buttermilk Blend and salt, set aside. Separate egg yolks and whites then in a medium bowl, beat egg yolks until thick and lemon colored.
  5. Add sugar and continue beating until fluffy.
  6. Beat in coconut extract and water until well blended.
  7. Gradually fold in flour mixture until thoroughly combined.
  8. In a separate bowl - beat egg whites until stiff.
  9. Fold beaten egg whites into shortcake mixture.
  10. Pour mixture into prepared pan.
  11. Bake on center rack 40 minutes or until toothpick inserted into center comes out clean.
  12. Remove from oven and cool on wire rack about 10 minutes.
  13. Carefully remove sides of spring form pan and cool completely on wire rack.
  14. Cream Filling
  15. In a medium bowl beat butter, cream cheese, powdered sugar and extracts until light and creamy.
  16. Fold in whipped cream.
  17. When cake has completely cooled, remove cake from pan and place on a serving plate.
  18. Cut cake in half horizontally, using serrated knife, to make two layers.
  19. Carefully lift top half and set aside.
  20. Spread bottom layer of shortcake evenly with ¾ of cream filling.
  21. Top filling with toasted coconut.
  22. Place top half of shortcake on top of filling and evenly distribute remaining cream filling and whipped cream.
  23. Refrigerate until ready to serve.
Nutrition Information
Calories: 214 Fat: 10g Saturated fat: 6g Trans fat: 0g Carbohydrates: 27g Sugar: 17g Sodium: 190mg Fiber: 0g Protein: 4g Cholesterol: 61mg

 

Carrot Cake with Pineapple

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Carrot Cake with Pineapple
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2½ cups flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1¾ cup sugar
  • 1½ cup vegetable oil
  • 4 eggs
  • ½ cup water
  • 1 tsp vanilla
  • 3 carrots (peeled and grated)
  • 8 oz crushed pineapple
  • ½ cup walnuts, chopped
  • Cream Cheese Icing
  • 1 lb cream cheese, softened
  • ½ cup butter
  • 1 tsp vanilla
  • 3½ cups powdered sugar
  • ½ cup walnuts, chopped
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Spray 2- 9 inch round cake pans with nonstick spray.
  4. Line bottom of pan with waxed paper.
  5. Spray with nonstick spray again.
  6. In a large bowl combine all dry ingredients and mix well.
  7. In a separate bowl beat sugar, oil, eggs, water and vanilla.
  8. Gradually add carrots, pineapple and nuts.
  9. Combine with flour mixture.
  10. Divide batter evenly into prepared pans.
  11. Bake for 40-45 minutes.
  12. Cool cakes on racks for 30 minutes before removing.
  13. When cool; ice and layer with cream cheese icing.
  14. Cream Cheese Icing
  15. Cream all ingredients until smooth and spread on cooled cakes.
  16. Sprinkle chopped walnuts on top.
Nutrition Information
Calories: 665 Fat: 42g Saturated fat: 13g Trans fat: 0g Carbohydrates: 69g Sugar: 51g Sodium: 458mg Fiber: 2g Protein: 7g Cholesterol: 93mg