SacoFoods

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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

 

Praline Pound Cake

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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

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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

 

Potato Rolls

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Potato Rolls
Cook time: 
Total time: 
Serves: 2 dozen rolls
 
Ingredients
  • 1 pkg dry yeast
  • 2 Tbsp granulated sugar
  • 2 tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 cup instant potato flakes
  • 5 cups all-purpose flour
  • ¼ cup butter or margarine, softened
  • 2 eggs, at room temperature
  • 2 cups very warm water (120°-130°F)
Instructions
  1. In large mixing bowl combine yeast, sugar, salt, Buttermilk Blend, potato flakes and 2 cups flour.  Add soft butter and eggs.
  2. Add warm water and beat until moistened.
  3. Beat on medium speed for 2 minutes.
  4. By hand, add enough remaining flour, one cup at a time, to form a stiff dough.
  5. Turn out on floured board and let rest 5 minutes.
  6. Knead until smooth and elastic (5 to 8 minutes).
  7. Put in greased bowl, turning to grease all sides.
  8. Cover, let rise in warm place, free from drafts, until doubled (about 1 hour).
  9. Punch dough down.
  10. Turn out onto lightly-floured board and divide dough in half.
  11. Divide each half into 12 pieces.
  12. Form pieces into smooth balls.
  13. Place in 2 greased 9-inch round cake pans.
  14. Cover, let rise in warm place, free from drafts, until doubled in bulk (about 30 minutes).
  15. Bake in preheated 400°F oven for 20 to 25 minutes, or until golden brown.
  16. Remove from pans and cool on wire racks
Nutrition Information
Calories: 131 Fat: 2g Saturated fat: 1g Trans fat: 0g Carbohydrates: 24g Sugar: 2g Sodium: 222mg Fiber: 1g Protein: 4g Cholesterol: 6mg

 

Potato Doughnuts (Yeast Type)

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Potato Doughnuts (Yeast Type)
Serves: 3.5 dozen
 
Ingredients
  • Doughnuts
  • 1 pkg active dry yeast
  • ¼ cup warm water (105-115°F)
  • ⅓ cup instant potato granules
  • ¼ cup solid vegetable shortening
  • ¼ cup granulated sugar
  • 1 tsp salt
  • 1¾ cups very warm water (130-140°F)
  • 2 eggs (room temperature)
  • 5½ cup all-purpose flour
  • ½ tsp baking soda
  • ¼ cup SACO Cultured Buttermilk Blend
  • Glaze
  • 1 lb powdered sugar
  • 6 Tbsp water
  • 1 Tbsp vanilla extract
Instructions
  1. Doughnuts
  2. In small cup dissolve yeast in warm water.
  3. In large mixing bowl combine potato granules, shortening, sugar, salt and very warm water.
  4. Cool to lukewarm.
  5. Add dissolved yeast and eggs.
  6. Blend in 2 cups flour, baking soda and Buttermilk Blend.
  7. Mix on low speed until blended.
  8. Beat on medium speed 2 minutes.
  9. By hand, stir in enough remaining flour (3 to 4 cups) to form a stiff dough.
  10. Turn out onto floured board and knead until smooth and satiny (5 to 10 minutes).
  11. Place in greased bowl, turning to grease all sides.
  12. Cover and let rise in warm place until doubled (about 1 hour).
  13. Punch down.
  14. Allow to rest 5 minutes.
  15. Roll to ½-inch thickness (no less).
  16. Cut with 3-inch doughnut cutter.
  17. Place on lightly floured cookie sheet.
  18. Cover, let rise until doubled (about 30 minutes).
  19. Prepare Glaze.
  20. Fry doughnuts in deep hot fat (375°F) until golden brown.
  21. (Place doughnuts in fat by using a wide spatula and sliding doughnut gently into fat.)
  22. Dip hot doughnuts into glaze.
  23. Place on cooling racks until glaze is set.
  24. Glaze (In small mixing bowl stir together all ingredients until mixture resembles thick cream.
  25. Dip doughnuts as directed.

 

Potato Corn Soup

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Potato Corn Soup
Serves: 6 servings
 
Ingredients
  • ½ cup onion, chopped
  • ½ cup celery, chopped
  • ⅓ cup red pepper, diced
  • 1 Tbsp bacon drippings
  • 1 cup water, divided
  • 16 oz chicken broth
  • 1½ cups frozen corn
  • 1½ cups frozen hash brown shredded potatoes
  • 8 slices bacon, fried crisp and crumbled
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • 2 Tbsp corn starch
  • 1½ cups shredded cheddar cheese
  • 1 cup half and half cream
  • ¼ tsp black pepper dash cayenne pepper Parsley for garnish
Instructions
  1. In a Dutch oven, cook bacon and set aside leaving 1 Tbsp of drippings in the pan.
  2. In the same pan sauté onion, celery and red pepper in bacon drippings.
  3. Add ½ cup water, chicken broth, corn and hashbrowns.
  4. Whisk together Saco Cultured Buttermilk Blend, cornstarch and ½ cup water.
  5. While stirring, add to the soup mixture.
  6. Bring to a boil to thicken while stirring, then simmer.
  7. Add half of the bacon crumbles, cheese, Half and Half and seasonings.
  8. Simmer 5 minutes.
  9. Garnish with remainder of bacon crumbles and parsley.

 

Pork and Veggie soup

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Pork and Veggie soup
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1 lb mild Italian sausage, ground
  • 1 large white onion, diced
  • 4 slices bacon, thinly sliced into pieces
  • 2 tsp garlic, pressed
  • 32 oz chicken broth
  • 1 large baking potato, peeled and cubed
  • 1 cup carrots, sliced
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • ½ cup cream
  • ¼ tsp crushed red peppers, optional
Instructions
  1. Brown sausage in a Dutch oven or large pot, add onion part way through browning process.
  2. When browned set aside in a bowl.
  3. Drain off most of the grease.
  4. Brown bacon pieces.
  5. Add to bowl of sausage and onions.
  6. Add garlic to bacon grease and saute for 30-45 seconds.
  7. Add to bowl of sausage, onions and bacon.
  8. Drain off most of the grease.
  9. Add bowl of meats, onion and garlic back into pot and add chicken broth.
  10. Bring the contents up to a boil and add potatoes and carrots.
  11. Cook over medium high heat until the carrots and potatoes are done.
  12. Combine the Saco Cultured Buttermilk Blend and water; whisking to remove any lumps.
  13. Add to soup mixture and cook for five minutes.
  14. Add cream and peppers; cook another 3-4 minutes.
  15. Be careful about over seasoning this soup.
  16. Since the sausage, bacon and chicken broth contain sodium, the soup seldom needs salt.
  17. Pass on the crushed red peppers if not added to the soup during cooking.
  18. Serve with hearty breads such as Buttermilk Beer Cheese Bread or olive bread.

 

Pink Cloud Chocolate Cake

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Pink Cloud Chocolate Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 1 cup butter
  • 2 cups granulated sugar
  • 3 Tbsp oil
  • 2 tsp vanilla
  • 3 eggs
  • 2 egg yolks
  • 2¼ cup SACO Premium Cocoa, sifted
  • 1½ tsp baking soda
  • ½ tsp salt
  • ½ cup SACO Cultured Buttermilk Blend
  • 2 cups water
  • Pink Cloud Frosting
  • 1 cup strawberry jelly
  • 2 egg whites, unbeaten dash salt
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour 3- 9” round cake pans.
  4. In large mixer bowl, cream together butter and sugar; beat until light and fluffy.
  5. Blend in oil and vanilla.
  6. Add eggs and egg yolks one at a time, beating well after each.
  7. In a separate bowl sift together the remaining dry ingredients.
  8. Add to creamed mixture alternately with water, beating well after each addition.
  9. Beat at medium speed one minute more.
  10. Bake in prepared pans 20-25 minutes.
  11. Cool for 10 minutes and remove from pans.
  12. Allow to cool completely.
  13. Spread strawberry preserves between layers.
  14. Frost with pink cloud frosting.
  15. Pink Cloud Frosting
  16. Combine all ingredients in a double boiler; cook, beating constantly with electric hand mixer for four minutes.
  17. Remove from heat; continue beating until mixture stands in peaks.
Nutrition Information
Calories: 331 Fat: 17g Saturated fat: 9g Trans fat: 0g Carbohydrates: 48g Sugar: 35g Sodium: 298mg Fiber: 5g Protein: 5g Cholesterol: 92mg