SacoFoods

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Quick Apple Cake

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Quick Apple Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 1½ cups all-purpose flour
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 cup granulated sugar
  • ¼ cup solid vegetable shortening
  • 1 egg
  • ¾ cup water
  • ½ cup seedless raisins
  • 1 cup apples, peeled and sliced
Instructions
  1. Preheat oven to 350°F.
  2. Grease and flour one 9-inch square baking pan.
  3. In medium mixing bowl sift together flour, SACO Cultured Buttermilk Blend, baking powder, salt and baking soda; set aside.
  4. In large mixing bowl cream together the sugar and shortening until fluffy.
  5. Add egg and beat thoroughly.
  6. Blend in water.
  7. Add the dry ingredients and mix just until smooth.
  8. Do not over beat.
  9. Fold raisins into batter.
  10. Spread batter into prepared pan.
  11. Arrange apple slices in fancy design on top of batter, pressing them slightly into batter.
  12. Sprinkle Topping over apples and bake 35 to 40 minutes, or until wooden toothpick tests done.  Best when served warm.
Nutrition Information
Calories: 153 Fat: 3g Saturated fat: 1g Trans fat: 0g Carbohydrates: 30g Sugar: 19g Sodium: 133mg Fiber: 1g Protein: 2g Cholesterol: 1mg

 

Quick & Easy Strawberry Shortcake

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Quick & Easy Strawberry Shortcake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Shortcake
  • 2 eggs
  • ½ cup evaporated milk
  • 1 tsp vanilla extract
  • 1 cup water
  • 1 cup sugar
  • 1 cup flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 2 tsp baking powder
  • ½ tsp salt
  • Garnish
  • 8 oz strawberry Cool Whip fresh strawberries
Instructions
  1. Preheat oven to 350°F.
  2. Grease a 13 x 9 inch baking dish.
  3. Cream in a large mixing bowl; eggs, evaporated milk and vanilla extract; add water.
  4. Then add sugar, flour, Saco Cultured Buttermilk Blend, baking powder and salt.
  5. Pour ingredients into prepared baking dish.
  6. Bake for 20-25 minutes.
Nutrition Information
Calories: 68 Fat: 2g Saturated fat: 1g Trans fat: 0g Carbohydrates: 12g Sugar: 8g Sodium: 84mg Fiber: 0g Protein: 1g Cholesterol: 12mg

 

Quick (One-Rise) Orange Buttermilk Sweet Rolls

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Quick (One-Rise) Orange Buttermilk Sweet Rolls
Cook time: 
Total time: 
Serves: 2.5 dozen
 
Ingredients
  • Dough
  • 2 pkgs dry yeast
  • ½ cup granulated sugar
  • ½ tsp baking soda
  • 2 tsp salt
  • 5 Tbsp SACO Cultured Buttermilk Blend
  • 5½ cups all-purpose flour
  • ½ cup butter or margarine, softened
  • 2 eggs (room temperature)
  • 1¾ cups very warm water (120-130°F)
  • Orange Filling
  • 6 Tbsp butter or margarine, softened
  • 2 Tbsp orange zest
  • ¼ cup orange juice
  • 3 cups powdered sugar
Instructions
  1. Dough
  2. In large mixing bowl combine yeast, sugar, baking soda, salt, Buttermilk Blend and 2½ cups flour. Add butter and eggs.
  3. Add warm water and beat on low speed until moistened.
  4. Beat on medium speed for 2 minutes.
  5. By hand, add enough remaining flour (3 to 4 cups), one cup at a time, to make a soft dough.
  6. Turn dough out onto lightly floured board, cover and let rest 5 minutes.
  7. Knead until smooth and elastic (5 to 8 minutes).
  8. Divide in thirds.
  9. Roll each third into 12 x 7-inch rectangles.
  10. Spread each rectangle with ⅙ of the Orange Filling.
  11. Roll up, starting with wide side.
  12. Pinch long edge of dough into roll to seal well.
  13. Stretch rolls to make even.
  14. Cut each roll into 10 slices.
  15. Place slightly apart in 3 greased 8 or 9-inch round cake pans (10 rolls per pan).
  16. Cover and let rise until doubled (about 1 hour).
  17. Bake in preheated 375°F oven for 20 to 25 minutes.
  18. While warm, frost each pan with remaining filling.
  19. Orange Filling
  20. In large mixing bowl combine all ingredients.
  21. Beat until smooth and creamy.
  22. Divide into 6 equal parts.
Nutrition Information
Calories: 201 Fat: 6g Saturated fat: 4g Trans fat: 0g Carbohydrates: 34g Sugar: 16g Sodium: 224mg Fiber: 1g Protein: 3g Cholesterol: 27mg

 

Quiche Lorraine

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Quiche Lorraine
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1 pastry for 9-inch pie shell
  • ½ lb bacon
  • ½ onion, sliced thin
  • 4 eggs
  • 7 Tbsp SACO Cultured Buttermilk Blend
  • 1¾ cups milk
  • 1 tsp salt pinch white pepper pinch cayenne
  • ½ lb Swiss cheese, grated
  • 2 oz Gruyere cheese*, grated
Instructions
  1. Preheat oven to 400°F.
  2. Line one 9 or 9½-inch pie plate with pastry.
  3. Flute edges for a standing rim.
  4. Chill while preparing filling.
  5. Cook bacon until crisp.
  6. Drain on paper towel and crumble into small pieces.
  7. In large mixing bowl combine eggs,
  8. Buttermilk Blend, milk, salt, pepper and cayenne and beat thoroughly with rotary beater until foamy. Arrange crumbled bacon and onion in pastry-lined pie plate.
  9. Add Swiss and Gruyere cheese to form next layer.
  10. Pour egg/buttermilk mixture over cheese.
  11. Bake 35 to 40 minutes, or until a knife comes out clean from the center of the mixture.
  12. Remove from oven and allow to cool 10 minutes before serving.
  13. *If Gruyere is unavailable, substitute with sharp aged Swiss cheese.
Nutrition Information
Calories: 446 Fat: 31g Saturated fat: 14g Trans fat: 0g Carbohydrates: 22g Sugar: 6g Sodium: 797mg Fiber: 0g Protein: 19g Cholesterol: 61mg

 

Pumpkin Streusel Muffins

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Pumpkin Streusel Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • Muffins
  • 1¾ cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup sugar
  • 1 Tbsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ tsp nutmeg
  • 1 egg
  • ½ cup water
  • ⅓ cup vegetable oil
  • 1 cup canned pumpkin
  • 8 oz cream cheese, cut into
  • 12 even cubes
  • Streussel
  • ¼ cup brown sugar
  • ¼ cup pecans, chopped
  • 1 tsp cinnamon
  • 1 Tbsp butter
Instructions
  1. Muffins
  2. Preheat oven to 400°F.
  3. In a large mixing bowl combine the first seven ingredients.
  4. In a separate bowl beat the eggs; add water, oil and pumpkin.
  5. Stir into dry ingredients until moistened.
  6. Fill 12 greased muffin cups ⅔ full; place a square of cream cheese in the center of each cup.
  7. Top with remaining batter.
  8. Sprinkle with streusel.
  9. Bake for 18 to 22 minutes or until done.
  10. Streussel
  11. In a small bowl combine brown sugar, pecans and cinnamon in a small bowl.
  12. Cut in butter until crumbly.
  13. Sprinkle over batter.
Nutrition Information
Calories: 283 Fat: 15g Saturated fat: 5g Trans fat: 0g Carbohydrates: 33g Sugar: 16g Sodium: 396mg Fiber: 2g Protein: 5g Cholesterol: 39g

 

Pumpkin Spice Biscuits

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Pumpkin Spice Biscuits
Cook time: 
Total time: 
Serves: 12 biscuits
 
Ingredients
  • 2 cups all-purpose flour
  • 1 Tbsp corn starch
  • 3 Tbsp sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ tsp pumpkin pie spice
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 5 Tbsp cold butter
  • ¾ cup cold water
  • ½ cup canned pumpkin
Instructions
  1. Whisk together all dry ingredients.
  2. Cut in butter with pastry blender or fingertips.
  3. Combine water and pumpkin and add to dry ingredients.
  4. Stir until just moistened.
  5. Turn out onto a floured board.
  6. Knead about 4 times and then pat dough down to a ½ inch thickness.
  7. Cut with a biscuit cutter.
  8. Place on a lightly greased cookie sheet.
  9. Bakes at 450°F for 8-10 minutes.

 

Pumpkin Praline Muffins

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Pumpkin Praline Muffins
Cook time: 
Total time: 
Serves: 6 jumbo muffins
 
Ingredients
  • Muffins
  • 2 cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp nutmeg
  • ⅛ tsp cloves
  • 1 egg, beaten
  • 1 cup water
  • ¾ cup canned pumpkin
  • ⅔ cup brown sugar
  • ⅓ cup butter, melted
  • Topping
  • 3 Tbsp brown sugar
  • 1 Tbsp sour cream
  • ⅓ cup pecans, chopped
Instructions
  1. Muffins
  2. Preheat oven to 400°F.
  3. In a medium bowl stir together flour, Saco Cultured Buttermilk Blend baking powder, cinnamon, baking soda, nutmeg and cloves.
  4. In another bowl stir egg, water, pumpkin, brown sugar and melted butter.
  5. Add all at once to dry mixture and mix until moistened.
  6. Spoon batter into 6 jumbo muffin tins.
  7. Top with pecan topping mixture.
  8. Bake 20 minutes.
  9. Topping
  10. In a small bowl, sift together brown sugar, sour cream and pecans together.
  11. Set aside.
Nutrition Information
Calories: 466 Fat: 16g Saturated fat: 8g Trans fat: 0g Carbohydrates: 74g Sugar: 39g Sodium: 453mg Fiber: 3g Protein: 8g Cholesterol: 62mg

 

Pumpkin Chocolate Chunk Cookies

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Pumpkin Chocolate Chunk Cookies
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • Cookies
  • ¾ cup canned pumpkin
  • 1 cup sugar
  • ½ cup canola oil
  • 1 egg
  • 1 tsp vanilla
  • ¼ cup water
  • 2 cups flour
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 cup SACO Chocolate CHUNKS
  • Frosting
  • 2 cups powdered sugar
  • ½ tsp salt
  • 1 tsp vanilla
  • 2¼ tsp SACO Cultured Buttermilk Blend
  • 3 Tbsp water
  • 2 Tbsp cream cheese
Instructions
  1. Cookies
  2. Preheat oven to 375°F.
  3. Mix together the first six ingredients.
  4. Blend until smooth.
  5. In a separate bowl combine remaining ingredients, except chunks; then combine with pumpkin mixture.
  6. Add Saco Chocolate Chunks.
  7. Drop onto lightly greased cookie sheets in tablespoon sized drops.
  8. Bake for 8-10 minutes.
  9. Frosting
  10. Mix all ingredients and blend well until smooth.
  11. Swirl on top of cookies
Nutrition Information
Calories: 191 Fat: 10g Saturated fat: 2g Trans fat: 0g Carbohydrates: 26g Sugar: 18g Sodium: 175mg Fiber: 1g Protein: 2g Cholesterol: 8mg

 

Prune-Oatmeal Chocolate Chunk Cookies

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Prune-Oatmeal Chocolate Chunk Cookies
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • 2¼ cups all-purpose flour
  • 2 tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp salt
  • 1½ tsp ground cinnamon
  • 1½ tsp ground ginger
  • 1 cup butter or margarine, softened
  • ½ cup granulated sugar
  • 1 cup light brown sugar
  • 1 egg 1 cup rolled oats
  • 1 cup pitted prunes, chopped
  • 1 cup walnuts, coarsely chopped
  • 12 oz SACO Chocolate CHUNKS
Instructions
  1. Preheat to 375°F.
  2. Lightly grease cookie sheets.
  3. In medium mixing bowl sift together the flour, baking powder, baking soda, salt, cinnamon and ginger; set aside.
  4. In large mixing bowl cream the butter.
  5. Add both sugars and beat well.
  6. Beat in the egg.
  7. Add the sifted dry ingredients.
  8. With a large wooden spoon stir in the rolled oats, prunes, nuts and CHUNKS.
  9. Roll a generous tablespoon of dough between your hands for each cookie and place 2 inches apart on prepared baking sheets.
  10. With a fork moistened with water, flatten cookies by pressing first in one direction, and then another; they should flatten to about ½ inch.
  11. Bake 12 to 15 minutes.
  12. Transfer cookies to wire racks to cool.
  13. Variation: Figs or dates can be substituted for the prunes.
Nutrition Information
Calories: 235 Fat: 12g Saturated fat: 6g Trans fat: 0g Carbohydrates: 31g Sugar: 19g Sodium: 189mg Fiber: 2g Protein: 3g Cholesterol: 16mg

 

Provincial Buttermilk Bread

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Provincial Buttermilk Bread
Serves: 12 servings
 
Ingredients
  • 1lb loaf
  • 1⅛ cups water
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • *2 2 Tbsp granulated sugar
  • 1 tsp salt
  • 3 cups bread flour
  • 2¼ tsp Red Star® Active Dry Yeast
  • 1.5lb loaf
  • 1¼ cups water
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • *2 3 Tbsp granulated sugar
  • 1½ tsp salt
  • 4 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 the 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: 125 Fat: 0g Saturated fat: 0g Trans fat: 0g Carbohydrates: 26g Sugar: 3g Sodium: 201mg Fiber: 1g Protein: 3g Cholesterol: 0mg