SacoFoods

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Peanut Butter Chocolate Chunk Cookies With Glazed Peanuts

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Peanut Butter Chocolate Chunk Cookies With Glazed Peanuts
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • Cookies
  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1½ cups peanut butter
  • 1 egg
  • 2 tsp vanilla extract
  • ⅛ tsp salt
  • 1½ cups all-purpose flour
  • 12 oz SACO Chocolate CHUNKS
  • Glazed Peanuts
  • ½ cup granulated sugar
  • ¼ cup water
  • 1 Tbsp light corn syrup
  • 1 Tbsp butter or margarine
  • 1 tsp vanilla extract
  • ½ cup salted peanuts
Instructions
  1. Cookies
  2. Preheat oven to 350°F.
  3. Lightly grease cookie sheet.
  4. In large mixing bowl, cream butter.
  5. Beat in sugars and continue beating until fluffy.
  6. Add peanut butter, beating until well-blended.
  7. Beat in egg, vanilla and salt.
  8. Using rubber spatula, fold in flour until well-mixed.
  9. Then fold in CHUNKS and Glazed Peanut pieces until evenly distributed throughout batter.
  10. For each cookie, mound 3 tablespoons of dough onto cookie sheet, then flatten to 4-inch rounds. Bake until golden, 14 to 16 minutes.
  11. Glazed Peanuts
  12. Line baking sheet with foil; brush lightly with oil.
  13. In medium saucepan combine sugar, water and corn syrup.
  14. Over low heat cook until sugar dissolves.
  15. Increase heat to high and boil until amber in color.
  16. Take off heat and immediately stir in butter, vanilla and peanuts.
  17. Spread mixture on baking sheet.
  18. Let harden.
  19. Once hard, break into coarsely chopped pieces with knife for fork (do not use food processor because it will grind the pieces too small).
  20. Add to cookie batter as directed.
Nutrition Information
Calories: 283 Fat: 18g Saturated fat: 6g Trans fat: 0g Carbohydrates: 29g Sugar: 21g Sodium: 90mg Fiber: 2g Protein: 5g Cholesterol: 14mg

 

Peaches N’ Cream Pie

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Peaches N’ Cream Pie
Serves: 8 servings
 
Ingredients
  • Pie Filling
  • 1 8-9 inch pie crust, prepared
  • 2½ cups water
  • 10 Tbsp SACO Cultured Buttermilk Blend
  • 1 egg, beaten
  • ½ cup sugar
  • ¼ cup vanilla cooked pudding mix
  • 1½ tsp vanilla extract
  • ¼ tsp lemon juice
  • ¼ cup corn starch
  • Peach Glaze Topping
  • ¾ cup sugar
  • 2 Tbsp cornstarch
  • 1 cup peach nectar
  • 2 Tbsp lemon juice
  • ¼ tsp ground cinnamon
  • 4 cups peaches, sliced
Instructions
  1. Pie Filling
  2. Mix all of the ingredients in a pan.
  3. Cook on high til starts to boil, turn down to medium.
  4. Heat and continue to stir until it boils again.
  5. Let cool for 10 minutes then pour into prepared pie crust.
  6. Chill for 1 hour or until firm and set.
  7. Peach Glaze Topping
  8. Mix sugar and cornstarch together in pan; add peach nectar, lemon juice and cinnamon.
  9. Stir until dissolved and mixed well.
  10. Cook on medium.
  11. Heat until it starts to bubble and turn clear and thicken.
  12. Set aside and let cool.
  13. Fold sliced peaches into glaze and pour on top of cream pie.
Nutrition Information
Calories: 401 Fat: 8g Saturated fat: 3g Trans fat: 0g Carbohydrates: 79g Sugar: 44g Sodium: 217mg Fiber: 2g Protein: 5g Cholesterol: 29mg

 

Peach Shortcakes with Bourbon Brown Sugar Cream

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Peach Shortcakes with Bourbon Brown Sugar Cream
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Shortcake
  • 2½ cups all purpose flour
  • 6 Tbsp sugar
  • 4 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • 1 stick unsalted butter, chilled and cut into
  • ½ inch pieces
  • ½ cup solid vegetable shortening, frozen and cut into
  • ½ inch pieces
  • ⅔ cup water, chilled
  • 1 egg, separated
  • ¼ cup heavy whipping cream
  • ¾ cup pecans, finely chopped
  • 1 cup chilled whipping cream
  • 2 Tbsp brown sugar, packed
  • 1½ Tbsp bourbon
  • Brown sugar peaches
  • 3 lbs fresh peaches, prepared
  • ½ cup brown sugar, packed
  • 2 Tbsp fresh lemon juice
Instructions
  1. shortcake (Preheat oven to 425°F. Combine flour, sugar, baking powder, salt, baking soda and Saco Cultured Buttermilk Blend in a medium bowl to blend. Add butter and shortening and rub in with fingertips until coarse meal forms. Whisk chilled water and 1 egg to blend in a small bowl. Add to flour mixture and stir until moist clumps form. Gather dough together; turn out onto floured work surface and knead gently just until dough holds together, about 5 turns (dough will be moist). Pat dough into 9 x 6 inch rectangle; cut into six 3 inch squares. Transfer squares to heavy ungreased baking sheet, spacing apart. Whisk egg white in small bowl until foamy. Add pecans and stir to blend. Spread pecan mixture over top of biscuits, dividing equally. Sprinkle squares with sugar. Bake biscuits until puffed and light golden, about 18 minutes. Cool biscuits for 10 minutes. Meanwhile, beat whipping cream, brown sugar and bourbon in medium bowl until soft peaks form. Using a serrated knife, cut warm biscuits horizontally in half.
  2. Place bottom half on each of 6 plates.
  3. Top with Brown Sugar Peaches.
  4. Spoon dollop of bourbon whipped cream on top of each shortcake, then cover with biscuit tops. Garnish each with dollop of bourbon whipped cream and 1 strawberry.
  5. Serve immediately.
  6. Brown Sugar Peaches
  7. Peel and pit the peaches.
  8. Slice lengthwise, then cut crosswise in half.
  9. Gently toss sliced peaches, brown sugar and lemon juice in large bowl to blend.
  10. Let stand at room temperature until juices form, tossing occasionally, about 2 hours.
Nutrition Information
Calories: 869 Fat: 48g Saturated fat: 18g Trans fat: 2g Carbohydrates: 103g Sugar: 57g Sodium: 613mg Fiber: 6g Protein: 11g Cholesterol: 88mg

 

Peach Praline Shortcake

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Peach Praline Shortcake
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1. shortcake
  • 1½ cups all purpose flour
  • 3 Tbsp baking powder
  • ¼ tsp salt
  • ¼ tsp baking soda
  • ½ cup brown sugar, packed
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • ⅓ cup shortening
  • ½ cup butter
  • ½ cup pecans, chopped
  • 1 egg
  • ¾ cup water
  • 20 oz can peaches or fresh peaches
  • Sour Cream Topping
  • 1 cup sour cream
  • ½ cup brown sugar
Instructions
  1. Shortcake
  2. Preheat oven to 375°F.
  3. Sift flour, baking powder, salt and baking soda into bowl.
  4. Cut in brown sugar and shortening into dry ingredients.
  5. Mix thoroughly.
  6. Add nuts and stir.
  7. Combine egg and water.
  8. Stir into flour mixture and blend.
  9. Pack into an 8-inch greased and floured cake pan.
  10. Bake 25-30 minutes.
  11. Cut in half and put mixed peaches and sour cream mixture in middle.
  12. Sour Cream Topping
  13. in medium mixing bowl combine ingredients and mix well
Nutrition Information
Calories: 515 Fat: 32g Saturated fat: 13g Trans fat: 1g Carbohydrates: 56g Sugar: 29g Sodium: 784mg Fiber: 2g Protein: 6g Cholesterol: 70mg

 

Parsley Potato Biscuits

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Parsley Potato Biscuits
Cook time: 
Total time: 
Serves: 12 biscuits
 
Ingredients
  • 2 cups flour
  • ½ tsp salt
  • ½ tsp onion powder
  • 1 Tbsp baking powder
  • ¼ tsp baking soda
  • 2 Tbsp sugar
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup instant potato flakes
  • 1 Tbsp dried parsley flakes
  • ⅓ cup shortening
  • 1 cup sour cream
  • ¼ cup water
Instructions
  1. Preheat oven to 450°F.
  2. In a large mixing bowl, sift dry ingredients together; stir in potato and parsley flakes.
  3. Cut in shortening until mixture resembles coarse crumbs.
  4. Combine sour cream and water with dry ingredients and mix just until dough follows fork around bowl.
  5. Turn out dough onto lightly floured surface.
  6. Knead 10-12 times.
  7. Roll out dough to ½ inch thickness.
  8. Using floured cutter, cut straight down; do not twist cutter.
  9. Brush tops with milk.
  10. Bake 10-12 minutes on ungreased baking sheet or until golden brown.
  11. Remove from oven and brush with melted butter.
Nutrition Information
Calories: 194 Fat: 10g Saturated fat: 4g Trans fat: 1g Carbohydrates: 24g Sugar: 3g Sodium: 269mg Fiber: 1g Protein: 3g Cholesterol: 11mg

 

Parmesan Herb Muffins

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Parmesan Herb Muffins
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 2½ cups flour
  • 1 cup grated parmesan cheese
  • ¾ cup parsley, chopped
  • 2 Tbsp sugar
  • 2 tsp sage, fresh chopped
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp baking soda
  • 5 Tbsp SACO Cultured Buttermilk Blend
  • ⅛ tsp cayenne pepper
  • 2 eggs, large
  • 1¼ cups water
  • ¼ cup vegetable oil
  • ½ tsp worcestershire sauce
Instructions
  1. Preheat oven to 350°F.
  2. Grease 6 cup jumbo muffin pan with cooking spray or 12 small muffin tins.
  3. Combine all the dry ingredients in large mixing bowl, whisk to blend.
  4. In another mixing bowl blend eggs, water, oil and Worcestershire sauce.
  5. Make a deep well in dry ingredients, add water mixture all at once to dry stirring only until moistened.
  6. Spoon into prepared muffin cups.
  7. Bake 25-30 minutes or until top springs back when touched.
  8. If using smaller muffin pan bake 17-20 minutes.
  9. Cool in pan 10 minutes.
  10. Remove to wire rack.
  11. Best served warm.
  12. Can reheat.
Nutrition Information
Calories: 202 Fat: 8g Saturated fat: 6g Trans fat: 0g Carbohydrates: 24g Sugar: 4g Sodium: 306mg Fiber: 1g Protein: 8g Cholesterol: 40mg

 

Oven-Fried Buttermilk Drumsticks

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Oven-Fried Buttermilk Drumsticks
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • ½ cup bread crumbs, finely crushed
  • ¼ cup SACO Cultured Buttermilk Blend
  • ½ tsp dry thyme*
  • ½ tsp oregano leaves*
  • 6 whole chicken legs (drumsticks 3 Tbsp melted butter or margarine salt and pepper
Instructions
  1. Preheat oven to 400°F.
  2. In a bag combine crumbs, SACO Cultured Buttermilk Blend and herbs.
  3. Rinse chicken and shake off most moisture.
  4. Shake legs in bag to coat with crumbs.
  5. Lay legs, skin side up, slightly apart in a greased 10 x 15-inch baking pan.
  6. Drizzle legs with melted butter.
  7. Bake 35 to 45 minutes, or until legs are brown and crisp and meat is no longer pink at bone (cut to test).
  8. Add salt and pepper to taste.
  9. Serve hot or cold.
  10. *May substitute ½ tsp. dry tarragon and ½ tsp. dry basil for thyme and oregano, if preferred.
  11. To use fresh herbs, substitute 1½ tsp. fresh, chopped thyme and oregano (or 1½ tsp. fresh, chopped tarragon and basil).
Nutrition Information
Calories: 476 Fat: 28g Saturated fat: 10g Trans fat: 0g Carbohydrates: 16g Sugar: 10g Sodium: 342mg Fiber: 0g Protein: 38g Cholesterol: 167mg

 

Oregon Salmon Crepes

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Oregon Salmon Crepes
Serves: 12 servings
 
Ingredients
  • Crepes
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • ½ cup flour
  • ½ tsp salt
  • 2 eggs
  • ⅔ cup water
  • 1 Tbsp butter, melted
  • 2 Tbsp fennel tops, finely chopped
  • ½ tsp tobasco sauce
  • Filling
  • ½ cup onion, finely diced
  • 1 fennel bulb; quartered, cored, and sliced
  • ½ cup white grenache wine
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2 Tbsp butter
  • 1½ Tbsp flour
  • 1 cup milk
  • ½ tsp tobasco sauce
  • ½ tsp lavender blossoms
  • ½ lb pepper smoked salmon flaked
  • ½ cup pepper jack cheese, shredded
Instructions
  1. Crepes
  2. In a medium bowl sift together the dry ingredients.
  3. Set aside.
  4. In a medium bowl, whisk together the eggs, water and butter until well mixed.
  5. Add the sifted dry ingredients, chipotle sauce and the fennel.
  6. Mix until smooth.
  7. Cook 2 tablespoons of batter at a time (spread out thinly) in a lightly oiled pan on medium to high heat.
  8. Approximately 1 minute or until browned.
  9. Turn and brown other side.
  10. Cool on towels until ready to fill.
  11. Filling
  12. Cook onions in the wine until translucent, add the fennel and cook until the fennel is tender and wine has reduced to a thick syrup.
  13. Blend together Buttermilk, flour and butter.
  14. Add the milk to the fennel and whisk in the butterButtermilk, flour and butter: mix until thick and creamy.
  15. Add in Tabasco and lavender and gently mix in the smoked salmon and ¼ cup of shredded pepper jack cheese.
  16. Spoon this mixture into the crepes and roll around around the filling.
  17. Sprinkle the remaining ¼ cup of shredded cheese on top of the rolled crepes.
  18. Place under a broiler until cheese is melted and serve.
Nutrition Information
Calories: 195 Fat: 11g Saturated fat: 4g Trans fat: 0g Carbohydrates: 10g Sugar: 2g Sodium: 328mg Fiber: 1g Protein: 12g Cholesterol: 65mg

 

Orange Pecan Chocolate Chunk Cookies

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Orange Pecan Chocolate Chunk Cookies
Cook time: 
Total time: 
Serves: 1.5 dozen cookies
 
Ingredients
  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup butter or margarine, softened
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 Tbsp orange zest
  • 1 tsp vanilla extract
  • 1 tsp orange-flavored liqueur
  • 1 egg
  • 12 oz SACO Chocolate CHUNKS
  • ¾ cup pecans, chopped
Instructions
  1. Preheat oven to 350°F.
  2. Lightly grease cookie sheets.
  3. In medium mixing bowl sift together the flour, baking soda and salt; set aside.
  4. In large mixing bowl cream together butter, sugars, orange zest, vanilla and orange liqueur.
  5. Beat in egg.
  6. Gradually add flour mixture and beat until well-blended.
  7. Stir in CHUNKS and nuts.
  8. Drop by heaping tablespoons onto prepared baking sheets.
  9. Bake 10 to 12 minutes.
  10. Transfer cookies to wire racks to cool.
  11. Variation: For a lemon cookie, substitute lemon peel for orange peel, and lemon extract for orange-flavored liqueur.
Nutrition Information
Calories: 227 Fat: 14g Saturated fat: 7g Trans fat: 0g Carbohydrates: 26g Sugar: 19g Sodium: 141mg Fiber: 2g Protein: 2g Cholesterol: 14mg

 

Orange Oat-Bran Spice Waffles

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Orange Oat-Bran Spice Waffles
Serves: 6 waffles
 
Ingredients
  • 1 cup whole wheat flour
  • ¼ cup unprocessed oat bran
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cinnamon
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 cup water
  • ¼ cup orange juice
  • 2 Tbsp vegetable oil
  • 1 Egg white Non-stick cooking spray
Instructions
  1. In medium mixing bowl combine flour, bran, baking powder, baking soda, nutmeg, cinnamon and Buttermilk Blend.
  2. Stir well and set aside.
  3. In small mixing bowl combine water, juice, oil and egg white; whisk until well-blended.
  4. Add to dry ingredients, stirring just until moistened.
  5. Coat a waffle iron with non-stick cooking spray.
  6. Allow waffle iron to preheat.
  7. Spoon ½ cup batter per waffle onto hot waffle iron, spreading batter to edges.
  8. Bake 5 minutes or until steaming stops.
  9. Repeat procedure with remaining batter.
  10. Serve topped with sliced fresh fruit or fresh fruit puree.
Nutrition Information
Calories: 145 Fat: 6g Saturated fat: 1g Trans fat: 0g Carbohydrates: 21g Sugar: 3g Sodium: 298mg Fiber: 3g Protein: 6g Cholesterol: 3mg