SacoFoods

Author: admin

Quick (One-Rise) Orange Buttermilk Sweet Rolls

By No Comments

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

By No Comments

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

By No Comments

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

By No Comments

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

By No Comments

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

By No Comments

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

By No Comments

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

By No Comments

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

 

Praline Pound Cake

By No Comments

Praline Pound Cake
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • Cake
  • 3 cups all-purposes flour, sifted
  • 1 tsp baking powder
  • ½ tsp salt
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup butter, softened
  • ½ cup butter flavored shortening
  • 2⅓ cup brown sugar
  • 1 cup granulated sugar
  • 5 eggs at room temperature
  • 1 tsp vanilla
  • 1 cup water
  • 1 cup pecans, finely chopped
  • Fosting
  • 4 Tbsp butter, melted
  • 4 Tbsp brown sugar
  • ¼ tsp vanilla
  • 2 cups powdered sugar
Instructions
  1. Cake
  2. Preheat oven to 325°F.
  3. Grease and flour a 10 inch tube pan.
  4. In a medium mixing bowl combine flour, baking powder, salt and Saco Cultured Buttermilk Blend; set aside.
  5. In a separate bowl cream butter and shortening together until light and fluffy.
  6. Gradually add brown sugar; break up any lumps.
  7. Continue to cream and gradually add granulated sugar.
  8. Beat eggs in one at a time.
  9. Mix vanilla and water.
  10. Add sifted ingredients alternately with the water mixture; begin and end with the dry ingredients. Keep mixer on low to blend.
  11. Fold in pecans.
  12. Pour batter into prepared pan and bake for 1 hour and 30 minutes or until a toothpick inserted comes out clean.
  13. Remove cake and cool on a wire rack for 15 minutes.
  14. Run a thin knife around the sides and central tube to loosen cake.
  15. Invert cake on large round plate and turn out.
  16. Use another plate and turn cake right side up.
  17. Be gentle as cake breaks easily.
  18. Cool thoroughly.
  19. Frosting
  20. In a small saucepan melt the butter and combine with the brown sugar.
  21. Cook and stir until mixture boils and sugar is dissolved.
  22. Cool slightly; beat in powdered sugar until smooth.
  23. Drizzle frosting over cake.
Nutrition Information
Calories: 780 Fat: 37g Saturated fat: 16g Trans fat: 1g Carbohydrates: 109g Sugar: 84g Sodium: 324mg Fiber: 2g Protein: 7g Cholesterol: 130mg

 

Potato-Cheese Soup

By No Comments

Potato-Cheese Soup
Serves: 9 cups
 
Ingredients
  • 5 cups potatoes, cubed
  • 2½ cups water
  • 2 tsp salt
  • 1 small onion or leek
  • 1 Tbsp vegetable oil
  • 1½ cups SACO Mix’n Drink Instant Skim Milk
  • 5 parsley sprigs
  • 3 cups cold water
  • ¾ cup mozzarella cheese, grated
  • 2 Tbsp butter or margarine
  • ¼ tsp black pepper pinch of garlic powder
Instructions
  1. Cook potatoes in 2½ cups water with salt until tender.
  2. Reserve cooking water.
  3. Sauté onion in oil until soft.
  4. Place onion, some of the potatoes, some potato water, ½ cup SACO Mix’n Drink, and parsley in blender and puree.
  5. Do not fill blender more than half full at any time.
  6. Place potato mixture in large saucepan and repeat until all potatoes and water are pureed.  (Optional: Leave some potatoes whole.)
  7. Heat mixture.
  8. In small pitcher combine 3 cups water and 1 cup Mix’n Drink.
  9. Add to saucepan mixture.
  10. Stirring continuously, add the cheese, butter and seasonings.
  11. Heat until the cheese is melted and soup is hot; do not boil.
Nutrition Information
Calories: 169 Fat: 6g Saturated fat: 3g Trans fat: 0g Carbohydrates: 22g Sugar: 7g Sodium: 652mg Fiber: 2g Protein: 8g Cholesterol: 14mg