SacoFoods

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Blue Ribbon Vegetable Dip

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Blue Ribbon Vegetable Dip
Serves: 8 servings
 
Ingredients
  • 1 egg
  • 3 Tbsp white vinegar
  • 3 tsp Dijon mustard
  • 1 cube chicken bouillon
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • ½ tsp dried basil*
  • ½ tsp dried oregano*
  • ½ tsp dried dill*
  • ½ tsp dried parsley*
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup vegetable oil
  • 1 Tbsp water
Instructions
  1. Place egg, vinegar, mustard, chicken bouillon, SACO Buttermilk Blend, herbs, salt and pepper in food processor or blender.
  2. Mix 15 seconds.
  3. Rest 1 minute.
  4. Pour oil slowly into processor, pulsing on and off to mix, until all oil is used.
  5. Add water to thin, if desired.
  6. Serve with assorted fresh garden vegetables for dipping.
  7. *To use fresh herbs, substitute 1½ tsp. fresh, chopped basil, oregano, dill, and parsley.
Nutrition Information
Calories: 287 Fat: 30g Saturated fat: 4g Trans fat: 0g Carbohydrates: 3g Sugar: 2g Sodium: 219mg Fiber: 0g Protein: 2g Cholesterol: 27mg

 

Blue Ribbon Buttermilk Waffles

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Blue Ribbon Buttermilk Waffles
Serves: 9 waffles
 
Ingredients
  • 1¾ cups all-purpose flour
  • ½ cup SACO Cultured Buttermilk Blend
  • 4 tsp baking powder
  • ½ tsp salt
  • 2 Tbsp granulated sugar
  • 1½ cups water
  • 4 eggs
  • ½ cup vegetable oil
Instructions
  1. In medium mixing bowl combine flour, Buttermilk Blend, baking powder, salt and sugar.
  2. In small mixing bowl combine water, eggs and oil together.
  3. Add egg mixture to dry ingredients, mixing only until moistened.
  4. Preheat waffle iron.
  5. When hot, brush cooking surface lightly with shortening or oil.
  6. Pour ½ to ¾ cup of batter into waffle iron and cook until golden brown.
  7. Serve immediately.
  8. Variations: Substitute up to ¾ cup whole wheat flour, rye flour, buckwheat flour, oatbran flour, or cornmeal for ¾ cup all-purpose flour
Nutrition Information
Calories: 401 Fat: 13g Saturated fat: 2g Trans fat: 0g Carbohydrates: 67g Sugar: 48g Sodium: 400mg Fiber: 1g Protein: 6g Cholesterol: 5mg

 

Blossom Bonnet Cake

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Blossom Bonnet Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 2 cups zucchini squash, unpeeled & sliced
  • 1 cup water, divided
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ cup SACO Premium Cocoa
  • 3 eggs
  • 1 tsp vanilla
  • 1½ cups sugar
  • ¼ cup vegetable oil
  • ¼ cup unsweetened applesauce
Instructions
  1. Cook squash in 3 Tbsp water for 8-10 minutes in a covered pan.
  2. Puree in blender with ¾ cup water.
  3. Set aside.
  4. In a separate bowl combine the next 8 ingredients.
  5. In a large mixing bowl, beat eggs, add vanilla, sugar, oil and applesauce.
  6. Mix together and add dry ingredients and squash mixture alternately, beating well.
  7. Pour into well-greased angel food cake pan.
  8. Bake at 350°F for 40-45 minutes or until a toothpick comes out clean.
  9. Frost with your favorite frosting and enjoy!
  10. *The secret to this cake is the zucchini squash in it and you’d never know!
  11. Also, we have replaced ½ of the oil with unsweetened applesauce making it a healthier choice.

 

Black Forest Crepes

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Black Forest Crepes
Cook time: 
Total time: 
Serves: 10 servings
 
Ingredients
  • Crepe
  • 1½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup SACO Premium Cocoa
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 cup milk
  • 1 cup water
  • 2 Tbsp butter or margarine, melted
  • ½ tsp rum
  • 2 eggs
  • 21 oz cherry pie filling sweetened whipped cream
  • Filling
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • ½ tsp vanilla extract
Instructions
  1. Crepe
  2. In large mixing bowl combine flour, sugar, baking powder, salt, cocoa and Buttermilk Blend.
  3. Add milk, water, melted butter, rum and eggs; whisk until well-blended.
  4. Heat 8-inch frying pan over medium heat.
  5. Spray with non-stick cooking spray.
  6. Pour scant ⅛ cup of the batter into pan, swirling immediately to coat bottom and slightly up sides of pan.
  7. Cook over medium heat approximately 1 minute, turn crepe, cook an additional 30 seconds. Remove to warm plate, keeping crepes covered.
  8. Repeat with remaining batter, using same amount of batter for each crepe.
  9. Place 1 Tbsp Filling in center of each crepe, spreading down center to create a row.
  10. Roll up so filling is in middle.
  11. Top with generous portion of cherry pie filling and dollop of sweetened whipped cream.
  12. Serve.
  13. Filling
  14. In medium mixing bowl blend together all ingredients until smooth.
  15. Place in crepe as directed.
Nutrition Information
Calories: 385 Fat: 13g Saturated fat: 8g Trans fat: 0g Carbohydrates: 61g Sugar: 38g Sodium: 312mg Fiber: 3g Protein: 8g Cholesterol: 76mg

 

Biscuits Supreme

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Biscuits Supreme
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 3 cups flour
  • 5 Tbsp SACO Cultured Buttermilk Blend
  • 4 tsp baking powder
  • 1 Tbsp sugar
  • 1 tsp salt
  • ¾ tsp cream of tarter
  • ¾ cup butter
  • 1¼ cup water
Instructions
  1. Preheat oven to 450°F.
  2. In a large bowl stir together the flour, Saco Cultured Buttermilk Blend, baking powder, sugar, salt and cream of tarter.
  3. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
  4. Make a well in the center of the flour mixture.
  5. Add water all at once. Using a fork, stir just until moistened.
  6. Turn dough out onto a lightly floured surface.
  7. Knead dough by folding and gently pressing dough for about 4 to 6 strokes or just until dough holds together.
  8. Pat or lightly roll dough until ¾ inches thick.
  9. Cut the dough with a floured 2½ inch biscuit cutter.
  10. Place biscuits one inch apart on an ungreased baking sheet.
  11. Bake for 10-12 minutes or until golden brown.

 

Big Island Pound Cake

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Big Island Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • ½ cup butter
  • ¾ cup sugar
  • 2 eggs
  • ¾ cup canned coconut milk
  • ½ tsp vanilla extract
  • ¾ cup crushed pineapple, well drained-save juice
  • ¼ cup pineapple juice
  • 3 cups flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1½ cups flaked coconut
  • ½ cup macadamia nuts, chopped
  • Glaze
  • Tbsp butter, softened
  • 1 Tbsp lime juice
  • 1 cup confectioners sugar coconut milk for consistency
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour bundt pan.
  4. Melt butter in saucepan over low heat.
  5. Let cool, then in a medium bowl mix the melted butter, sugar and eggs at high speed until well blended and fluffy.
  6. Add coconut milk, vanilla, pineapple and pineapple juice; mix well.
  7. In a separate bowl combine the remaining ingredients.
  8. Add to the creamed mixture.
  9. Mix well for about 3 minutes.
  10. Pour into prepared pan.
  11. Smooth batter evenly. Bake for 45 - 50 minutes.
  12. Remove from pan and allow to cool. Glaze when still slightly warm.
  13. Glaze
  14. Combine all ingredients and enough coconut milk for desired consistency.
Nutrition Information
Calories: 327 Fat: 16g Saturated fat: 10g Trans fat: 0g Carbohydrates: 42g Sugar: 23g Sodium: 248mg Fiber: 1g Protein: 4g Cholesterol: 43mg

 

Best Ever Fudge

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Best Ever Fudge
Serves: 32 servings
 
Ingredients
  • 15 oz milk chocolate candy bars
  • 1 cup butter
  • 12 oz SACO Chocolate CHUNKS
  • 4 cups sugar
  • 1 can evaporated milk
  • 10 oz miniature marshmallows
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • ¼ cup water
  • 1 tsp vanilla
  • 1 tsp almond flavoring
  • 2 cups pecan halves, slightly broken
  • 1 toffee candy bar, finely chopped
Instructions
  1. Into a large mixing bowl break the milk chocolate bars, cut butter into chunks and add the chocolate chips.
  2. Set aside.
  3. In a large saucepan mix sugar, evaporated milk, marshmallows, Saco Cultured Buttermilk Blend and water.
  4. Bring to a boil and cook for 6 to 7 minutes, stirring constantly.
  5. Pour over the chocolate bars, butter and chocolate chip mixture.
  6. Beat by hand until smooth and starting to thicken.
  7. Stir in vanilla and almond flavoring, continue stirring until well blended.
  8. Add pecans.
  9. Pour into a buttered 13 x 9-inch baking pan.
  10. Sprinkle top with finely chopped Toffee bar.
  11. Let cool and cut into squares.

 

Best Ever Cake

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Best Ever Cake
Cook time: 
Total time: 
Serves: 24 servings
 
Ingredients
  • Cake
  • 2 sticks butter
  • 5 Tbsp SACO Premium Cocoa
  • 1 cup water
  • 2 cups sugar
  • 2 cups flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2 eggs, well beaten
  • ½ cup water
  • Icing
  • 1 stick butter
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • ¼ cup water
  • 5 Tbsp SACO Premium Cocoa
  • 1 tsp vanilla
  • 1 lb powdered sugar
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. In a microwave safe bowl combine butter, Saco Premium Baking Cocoa and water.
  4. Heat until just boiling, about 2 minutes.
  5. Add sugar, flour, baking soda, salt and Saco Cultured Buttermilk Blend.
  6. Mix well.
  7. Add eggs and water and mix thoroughly.
  8. Bake for 20-25 minutes on a 11 x 7 inch cookie sheet.
  9. Icing
  10. Combine first 5 ingredients in a microwave safe bowl and heat until boiling.
  11. Stir well and add the powdered sugar.
  12. Whip with mixer.
  13. Pour over very warm cake.
Nutrition Information
Calories: 296 Fat: 12g Saturated fat: 8g Trans fat: 0g Carbohydrates: 46g Sugar: 36g Sodium: 174mg Fiber: 1g Protein: 3g Cholesterol: 47mg

 

Best Ever Banana Bread

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Best Ever Banana Bread
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • 1¾ cups all-purpose flour
  • 1½ cups sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 4 tsp SACO Cultured Buttermilk Blend
  • 2 eggs
  • 1 cup bananas, mashed (2-3 medium)
  • ½ cup vegetable oil
  • 5 Tbsp water
  • 1 tsp vanilla extract
  • 1 cup walnuts, chopped
Instructions
  1. Preheat oven to 325°F.
  2. Grease a 9-inch loaf pan.
  3. In a large bowl, stir together flour, sugar, baking soda, salt and Buttermilk Blend.
  4. In another bowl, combine eggs, bananas, oil, water and vanilla.
  5. Add to flour mixture, stirring just until moistened.
  6. Fold in nuts. Pour into prepared pan.
  7. Bake for 1 hour and 20 minutes or until bread tests done.
  8. Cool for 10 minutes before removing from the pan to a wire rack.
  9. Can substitute ½ cup applesauce for vegetable oil and use only 1 cup sugar.
  10. Bread is little more course but good and less calories.

 

Best Buttermilk Pancakes

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Best Buttermilk Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 10 pancakes
 
Ingredients
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 cup all-purpose flour
  • 1 Tbsp granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 egg
  • 1 cup water
  • 2 Tbsp vegetable oil
Instructions
  1. In medium mixing bowl combine Buttermilk Blend, flour, sugar, baking powder, baking soda and salt.
  2. In small mixing bowl whisk together egg, water and oil; mix into dry ingredients.
  3. Stir 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.
  8. Follow general cooking instructions. Variations:
  9. Substitute up to ½ cup whole wheat flour, buckwheat flour, or oat bran flour for ½ cup all-purpose flour.
  10. Add ½ cup chopped nuts or shredded coconut to batter before mixing. Cook as directed.
Nutrition Information
Calories: 87 Fat: 3g Saturated fat: 0g Trans fat: 0g Carbohydrates: 12g Sugar: 3g Sodium: 189mg Fiber: 0g Protein: 3g Cholesterol: 2mg