SacoFoods

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Buttermilk

Dark Rye Bread

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Dark Rye Bread
Cook time: 
Total time: 
Serves: 2 loaves
 
Ingredients
  • 2 pkgs active dry yeast
  • 1½ cups very warm water (120°-130°F)
  • ¼ cup molasses
  • ⅓ cup granulated sugar
  • 1 Tbsp salt
  • 2 Tbsp solid vegetable shortening
  • 2 cups rye flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • 3 cups all-purpose flour
Instructions
  1. In small cup soften yeast in ½ cup of the warm water.
  2. To remaining 1 cup of warm water add molasses, sugar and salt.
  3. Stir in shortening, softened yeast, rye flour and Buttermilk Blend.
  4. Gradually beat in enough white flour to make a stiff dough.
  5. Turn out onto floured surface and knead until smooth (8 to 10 minutes).
  6. Place in greased bowl, turning to grease all sides.
  7. Cover and let rise in warm place, free from drafts, until doubled.
  8. Punch down.
  9. Divide dough into two parts; mold into balls.
  10. Allow to rest, covered with inverted bowl 10 minutes.
  11. Shape into two round loaves.
  12. Place at opposite corners of lightly-greased cookie sheet.
  13. Let rise until doubled.
  14. Bake in preheated 375°F oven for 30 to 40 minutes, or until brown and loaves sound hollow when tapped.
  15. Variations:
  16. Orange Flavored Rye Bread: Add 2 Tbsp orange zest with molasses, sugar and salt.
  17. Caraway Flavored Rye Bread: Add 2 Tbsp caraway seeds with molasses, sugar and salt.
  18. Anise Flavored Rye Bread: Add 1 tsp anise seeds with molasses, sugar and salt.
Nutrition Information
Calories: 96 Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 19g Sugar: 4g Sodium: 224mg Fiber: 2g Protein: 3g Cholesterol: 1mg

 

Chocolate Chunks Premium Cocoa

Crispy Crunchy Brownies

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Crispy Crunchy Brownies
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Brownies
  • 1 cup butter
  • 2 cups sugar
  • 1 tsp vanilla
  • 4 eggs, separated
  • ½ cups SACO Premium Cocoa
  • ¼ tsp salt
  • 1½ cup flour
  • 7 oz marshmallow cream
  • ½ tsp coconut flavoring
  • Top Layer
  • 1 cup chunky peanut butter
  • 1 cup white chocolate chips
  • 1 cup SACO Chocolate CHUNKS
  • 1 cup browned coconut
  • 3 cups Rice Krispies
Instructions
  1. Brownies
  2. Preheat oven to 350°F.
  3. Grease a 13 x 9-inch pan.
  4. Cream butter and sugar and in mixing bowl.
  5. Add vanilla and egg whites.
  6. Add cocoa, salt and flour; blend well.
  7. In another bowl beat egg whites until soft peaks form; fold in to brownie mixture.
  8. Pour into prepared pan and bake for 30 minutes or until toothpick comes out clean.
  9. When cool, mix marshmallow cream and coconut flavoring and spread on brownies.
  10. Top Layer
  11. Place peanut butter, white chocolate chips and Saco Chocolate Chunks in saucepan.
  12. Stirring often, melt completely on low heat.
  13. Stir in Rice Krispies and browned coconut.
  14. Spread on brownies.
  15. Refrigerate until set.
  16. Cut into squares.
Nutrition Information
Calories: 278 Fat: 15g Saturated fat: 7g Trans fat: 0g Carbohydrates: 34g Sugar: 24g Sodium: 148mg Fiber: 2g Protein: 4g Cholesterol: 40mg

 

Buttermilk

Crepes Florentine

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Crepes Florentine
Cook time: 
Total time: 
Serves: 14 crepes
 
Ingredients
  • Prepare Basic Crepe Recipe
  • 2 Tbsp onion, finely chopped
  • ¼ cup butter or margarine
  • ¼ cup all-purpose flour
  • ½ tsp salt
  • ⅛ tsp pepper dash cayenne pepper
  • ¼ tsp ground nutmeg
  • 3 cups water
  • ¾ cup SACO Cultured Buttermilk Blend
  • 2 cups chicken, cooked and finely chopped
  • 10 oz frozen chopped spinach, cooked
  • 1¼ cups Swiss cheese, shredded
  • ½ cup Parmesan cheese, grated
Instructions
  1. In medium saucepan sauté onions in butter until transparent.
  2. Remove from heat.
  3. Stir flour, salt, peppers and nutmeg into butter to make a smooth paste.
  4. Add water, a small amount at a time, stirring constantly until well-blended.
  5. Stir in Buttermilk Blend with wire whisk.
  6. Return to heat; cook until thickened, stirring constantly.
  7. In large mixing bowl combine chicken and spinach.
  8. Add ½ cup of the sauce, or enough to hold mixture together.
  9. Add grated Swiss Cheese to remaining sauce.
  10. Spoon thin layer over bottom of one jelly roll pan.
  11. Place one small spoonful of chicken-spinach mixture in the middle of each crepe and roll up. Arrange rolled crepes close together in baking dish.
  12. Spoon remaining sauce over the top.
  13. Sprinkle with Parmesan Cheese.
  14. Bake in preheated 350°F oven 30 to 40 minutes.
  15. *See recipe for Basic Crepes
Nutrition Information
Calories: 208 Fat: 11g Saturated fat: 7g Trans fat: 0g Carbohydrates: 13g Sugar: 4g Sodium: 307mg Fiber: 1g Protein: 15g Cholesterol: 50mg

 

Buttermilk

Creole Chicken Soup

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Creole Chicken Soup
Serves: 8 servings
 
Ingredients
  • 2 slices turkey bacon, cut into ½” pieces
  • 2 lbs chicken breast, boned, skinned & cut into
  • ½” pieces
  • ¾ tsp salt, divided
  • 1 tsp ground pepper, divided
  • ½ cup all-purpose flour
  • 1 Tbsp olive oil
  • 14 oz tomatoes, diced & undrained
  • 14 oz chicken broth
  • 14 oz diced tomatoes with mild chiles, undrained
  • 1 medium onion, chopped
  • 1 Tbsp sugar
  • 1 large green pepper, chopped
  • 1⅔ cup fresh corn kernels (about 5 small ears)
  • ⅔ cup SACO Cultured Buttermilk Blend
  • ¼ cup fresh basil, chopped
  • ½ tsp cajun seasoning
  • ½ tsp dried oregano
  • ¼ tsp dried thyme
  • ¼ tsp ground red pepper
  • ⅓ cup sour cream
Instructions
  1. Cook bacon over med-low heat, 7 minutes until crisp.
  2. Sprinkle chicken pieces with ¼ tsp.
  3. Salt and ¼ tsp.
  4. Pepper.
  5. Place chicken in a large zip top plastic bag; add flour, seal and shake until chicken is coated. Remove and drain bacon reserving drippings.
  6. Add olive oil to drippings and cook chicken in drippings about 9 minutes or until done, turning occasionally.
  7. Stir in remaining salt and pepper, broth and the remaining ingredients except for the sour cream. Bring to a boil, cover and reduce heat to a simmer, stirring occasionally for 40 minutes.
  8. Remove soup from heat before serving; stir in sour cream.

 

Buttermilk

Creamy Taco Soup

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Creamy Taco Soup
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Soup
  • 5 cups tomato juice
  • 1 lb ground beef
  • ½ tsp garlic powder
  • 2 Tbsp chili powder
  • 2 eggs
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 cups diced tomatoes
  • 5 small hot banana peppers, diced
  • 5 large mild chili peppers, diced
  • 1 large onion, diced
  • 2 cups warm water
  • 8 Tbsp SACO Cultured Buttermilk Blend
  • Toppings
  • 2 cups nacho corn chips, crumbled
  • 2 cups sharp cheddar cheese, shredded
Instructions
  1. In a large sauce pan, bring the tomato juice to a boil.
  2. In a medium bowl combine the ground beef, garlic and chili powder, eggs, salt and pepper.
  3. Mix well and roll into one inch meat balls.
  4. Drop them into the tomato juice.
  5. Add the peppers and onion.
  6. Boil for 15 minutes.
  7. Combine the warm water with Saco Cultured Buttermilk Blend.
  8. Add to soup.
  9. Reduce heat to simmer and stir every 10 minutes for 1½ hours.
  10. Pour into serving bowls and top with crumbled nacho corn chips and cheese.
Nutrition Information
Calories: 402 Fat: 25g Saturated fat: 11g Trans fat: 1g Carbohydrates: 24g Sugar: 14g Sodium: 1323mg Fiber: 4g Protein: 24g Cholesterol: 120mg

 

Buttermilk

Creamy Red & Green Gazpacho

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Creamy Red & Green Gazpacho
Serves: 8 servings
 
Ingredients
  • Gazpacho
  • 3 cups V-8 juice
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp dried basil
  • 1 Tbsp cilantro
  • 1 Tbsp parsley
  • 1 garlic clove
  • ¼ tsp hot green pepper sauce
  • 1 Tbsp olive oil
  • 1 jalapeno pepper, seeded
  • ½ cup green onion, finely chopped
  • ½ cup tomatillo, chopped
  • 3 cups red and partially green tomatoes, chopped
  • ½ cup cucumber, finely chopped
  • Garnish
  • lime wedges lime-flavored tortilla chips
Instructions
  1. Blend V-8 juice, Saco Buttermilk Blend, basil, cilantro, parsley, garlic, pepper sauce, lime juice, olive oil and jalapeno pepper in a food processor or blender until well blended.
  2. Pour in a container with a lid and add green onion, tomatillo, tomatoes and cucumbers.
  3. Cover and refrigerate at least 1 hour.
  4. Spoon into chilled bowls and garnish with lime wedges and lime flavored tortilla chips.
  5. Note: instead of adding water I used the V-8 juice with the Saco Buttermilk Blend.
  6. For a variation to sour cream, try topping the soup with 3 Tbsp Saco Buttermilk Blend reconstituted with ¼ tsp. lime juice and 2 Tbsp water.
Nutrition Information
Calories: 87 Fat: 3g Saturated fat: 1g Trans fat: 0g Carbohydrates: 12g Sugar: 8g Sodium: 224mg Fiber: 2g Protein: 3g Cholesterol: 3mg

 

Buttermilk

Creamy Onion Dressing

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Creamy Onion Dressing
Serves: 12 servings
 
Ingredients
  • 1 cup reduced-fat or nonfat mayonnaise
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 6 Tbsp skim milk
  • 2 green onions, finely chopped
Instructions
  1. In small mixing bowl whisk together mayonnaise, Buttermilk Blend and milk.
  2. Add onions and mix thoroughly.
Nutrition Information
Calories: 44 Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 6g Sugar: 5g Sodium: 67mg Fiber: 0g Protein: 4g Cholesterol: 7mg

 

Buttermilk

Creamy Nacho Ring

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Creamy Nacho Ring
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Crust
  • 2 cups potato flakes
  • ½ cup butter
  • 5 Tbsp SACO Cultured Buttermilk Blend
  • 1⅓ cups water
  • Filling
  • 2 lbs turkey sausage
  • ¼ cup onion, chopped
  • ¼ cup peppers, chopped
  • ¼ cup ketchup
  • 1 tsp mustard
  • 1 cup processed cheddar cheese, melted
  • ¼ cup salsa
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
Instructions
  1. Crust
  2. Preheat oven to 350°F.
  3. Mix together all crust ingredients and form into a dough.
  4. Press up sides and into bottom of a 12 cup Bundt pan
  5. Filling
  6. In a skillet brown turkey sausage; drain.
  7. Stir in remaining filling ingredients; blend well.
  8. Spoon into crust. Bake 40 minutes, let cool in pan 15 minutes.
  9. Invert onto plate and top with cheese and peppers.
Nutrition Information
Calories: 230 Fat: 14g Saturated fat: 7g Trans fat: 0g Carbohydrates: 11g Sugar: 4g Sodium: 740mg Fiber: 1g Protein: 15g Cholesterol: 72mg

 

Dolci frutta Premium Cocoa

Creamy Chocolate Macadamia Tart

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Creamy Chocolate Macadamia Tart
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Tart
  • 1 9 inch pie shell, unbaked
  • 8oz pkg cream cheese, softened
  • 1 egg
  • 1 tsp vanilla
  • ¼ cup sugar
  • 1 cup macadamia nuts, coarsely chopped
  • 6 Tbsp SACO Premium Cocoa
  • 3 Tbsp butter, melted
  • ⅓ cup light Karo syrup
  • 2 eggs, lightly beaten
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • Garnish
  • whipped cream Dolci frutta whole macadamia nuts
Instructions
  1. Tart
  2. Preheat oven to 350°F.
  3. Press pie crust into the bottom and sides of a 10” tart pan.
  4. Combine cream cheese, egg, vanilla, and sugar; blend well.
  5. Pour into the bottom of the pastry lined tart pan.
  6. Sprinkle with chopped macadamia nuts.
  7. Combine the remaining ingredients and pour over the cream cheese and nuts.
  8. Bake for 40 minutes or until knife inserted into the center comes out clean.
  9. Cool and garnish with whipped cream and chocolate dipped macadamia nuts.
  10. Garnish
  11. Prepare Dolci Frutta according to directions on package.
  12. Dip whole macadamia nuts and dry on waxed paper.

 

Buttermilk

Creamy Chicken Tortilla Soup

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Creamy Chicken Tortilla Soup
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • Soup
  • ¼ bunch cilantro, well washed - leaves only
  • 2 garlic cloves
  • ½ onion
  • 1 small can green chilies
  • 14.5 oz can Italian diced tomatoes
  • 6 cups chicken stock or broth
  • ½ cup SACO Cultured Buttermilk Blend
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 2½ cups cooked chicken, cut in bite size pieces
  • Garnish
  • 2 cups Monterey Jack cheese
  • 6 oz seasoned tortilla strips
Instructions
  1. Puree cilantro, garlic, onion, chilies and tomatoes in a blender or food processor.
  2. Mix 2 cups of chicken stock with ½ cup Saco Buttermilk Blend until smooth.
  3. Add back to stock and blend in.
  4. Heat stock mixture, seasoning mix and pureed mixture.
  5. Bring to a boil, reduce heat and simmer 20-30 minutes.
  6. Add chicken to soup during the last 5 minutes of cooking.
  7. Serve hot, garnish soup with tortilla strips and cheese.
Nutrition Information
Calories: 501 Fat: 26g Saturated fat: 11g Trans fat: 0g Carbohydrates: 31g Sugar: 6g Sodium: 1897mg Fiber: 2g Protein: 36g Cholesterol: 101mg

 

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