SacoFoods

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Red Velvet Peppermint Cake

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Red Velvet Peppermint Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 1 pkg white cake mix (18.25 oz pkg)
  • 3 egg whites
  • 3¼ Tbsp SACO Cultured Buttermilk Blend
  • 1⅓ cup water
  • 2 Tbsp oil
  • 1 pkg yellow cake mix (9 oz pkg)
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup water
  • 1 egg
  • 1½ Tbsp SACO Premium Cocoa
  • ½ tsp baking soda
  • 2 Tbsp red food coloring
  • 1 tsp cider vinegar
  • Peppermint Cream Cheese Frosting
  • 8oz pkg cream cheese, softened
  • 1 cup butter, softened
  • 2 lbs powdered sugar
  • 2 tsp peppermint extract
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour three 9-inch cake pans.
  4. In medium mixing bowl beat together white cake mix, egg whites, 3¼ Tbsp. Saco Buttermilk Blend, 1⅓ cups water and oil.
  5. In separate mixing bowl, beat together yellow cake mix and remaining cake ingredients.
  6. Spoon red batter alternately with white batter into prepared cake pans.
  7. Swirl batter gently with a knife.
  8. Bake for 22 - 25 minutes or until a wooden pick inserted in center comes out clean.
  9. Cool in pans on wire rack for 10 min.
  10. Place 1 layer cake on serving plate and spread peppermint cream cheese frosting on top.
  11. Place 2nd layer cake on top of that and spread top only with peppermint cream cheese frosting. Place final layer cake on top and cover top and sides with remaining frosting.
  12. Cover with coconut and decorate with peppermint candies.
  13. Peppermint Cream Cheese Frosting
  14. Beat cream cheese and butter at low speed.
  15. Add powdered sugar and peppermint.
  16. Beat until smooth.
Nutrition Information
Calories: 608 Fat: 24g Saturated fat: 11g Trans fat: 0g Carbohydrates: 96g Sugar: 81g Sodium: 514mg Fiber: 1g Protein: 5g Cholesterol: 59mg

 

Raspberry-Almond Coffee Cake

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Raspberry-Almond Coffee Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ¼ cup butter, softened
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup water
  • 1 tsp vanilla
  • 8 oz almond paste, crumbled
  • 1 cup raspberries, fresh or frozen, well drained
  • Almond Streussel
  • ¼ cup sugar
  • ⅓ cup all-purpose flour
  • ¼ cup firm butter
  • ⅓ cup slivered almonds
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease 8 inch cake pan with shortening.
  4. Combine first eight ingredients; mix well.
  5. Pour one half of the batter into the prepared pan.
  6. Sprinkle with half of the almond paste, half of the raspberries and half of the streusel.
  7. Pour remaining batter over filling.
  8. Top with remaining almond paste, raspberries and streusel mixture.
  9. Bake for 50 minutes or until toothpick comes out clean.
  10. Glaze if desired.
  11. Almond Streussel
  12. In a mixing bowl, combine flour and sugar.
  13. Cut in butter and stir in almonds.
Nutrition Information
Calories: 226 Fat: 8g Saturated fat: 2g Trans fat: 0g Carbohydrates: 35g Sugar: 19g Sodium: 163mg Fiber: 2g Protein: 4g Cholesterol: 9mg

 

Raspberry Chocolate Cream Coffee Cake

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Raspberry Chocolate Cream Coffee Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ¾ cup butter or margarine, softened
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup SACO Cultured Buttermilk Blend
  • ¼ cup water
  • 1 egg
  • ½ cup SACO Chocolate CHUNKS, melted
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • Filling
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 egg
  • 1 cup SACO Chocolate CHUNKS, divided
  • ½ cup raspberry jam nuts, chopped
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. In large mixing bowl combine flour and sugar.
  4. Cut in butter with fork or pastry blender until mixture is crumbly.
  5. Reserve ½ the mixture for the topping.
  6. To remaining crumb mixture add the baking powder, baking soda, salt and Buttermilk Blend.
  7. Mix well.
  8. Add water, egg, melted CHUNKS, almond extract and vanilla.
  9. Blend well with beater.
  10. Spread over bottom of 9” spring form pan.
  11. Spread batter 1 inch up on sides of pan.
  12. Filling
  13. In small mixing bowl blend together cream cheese, sugar and egg until smooth.
  14. Add ½ cup of CHUNKS then spread over batter in pan.
  15. Spread jam over top of CHUNKS layer, then sprinkle top with 1 cup of reserved flour mixture and rest of CHUNKS.
  16. Sprinkle with nuts if desired.
  17. Bake 55 minutes, or until wooden toothpick tests done.
Nutrition Information
Calories: 352 Fat: 19g Saturated fat: 11g Trans fat: 0g Carbohydrates: 44g Sugar: 25g Sodium: 224mg Fiber: 2g Protein: 5g Cholesterol: 41mg

 

Raspberry Buttermilk Shortcake with Cocoa Cream

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Raspberry Buttermilk Shortcake with Cocoa Cream
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • Shortcake
  • 2 cups flour
  • ¼ cup sugar
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ⅓ cup butter
  • ½ cup water
  • 1 Tbsp lemon peel, grated
  • 2 eggs, divided
  • Cocoa Cream Filling
  • ¼ cup sugar
  • ¼ cup SACO Premium Cocoa
  • ½ Tbsp vanilla
  • 2 cups heavy cream
Instructions
  1. Shortcake
  2. Preheat oven to 350°F.
  3. In a large bowl combine flour, sugar, baking powder, baking soda. salt and Buttermilk Blend.
  4. Cut in butter until mixture resembles coarse meal.
  5. In a small bowl blend water, lemon peel, one whole egg and one egg yolk.
  6. Stir into flour mixture to make a soft dough.
  7. Divide dough into 6 equal portions.
  8. On a floured board pat each into a heart shape or a 3 inch circle.
  9. Place on a greased baking sheet.
  10. Brush generously with remaining egg whites that has been beaten.
  11. Sprinkle generously with sugar.
  12. Bake for 10 - 12 minutes, or shortcakes are golden brown.
  13. Cocoa Cream Filling
  14. In a large mixing bowl combine sugar and Saco Premium Baking Cocoa.
  15. Add vanilla and cream.
  16. Beat with an electric mixer until stiff peaks form.
  17. When the shortcakes are cooled, split in half.
  18. Garnish with raspberries, strawberries or any other berries of choice.
  19. Dollop the cocoa cream on top of berries and then top with remaining biscuit halves or decorate as desired.
Nutrition Information
Calories: 488 Fat: 27g Saturated fat: 17g Trans fat: 0g Carbohydrates: 54g Sugar: 18g Sodium: 661mg Fiber: 2g Protein: 8g Cholesterol: 145mg

 

Raspberry Buttermilk Muffins

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Raspberry Buttermilk Muffins
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 2 cups flour
  • ½ cup sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 6 Tbsp butter or margarine
  • 1 egg
  • 1 cup water
  • 1 cup raspberries, fresh or frozen
  • 1 cup pecans or walnuts, chopped
  • 1 Tbsp lemon or orange zest
Instructions
  1. Preheat oven to 400°F.
  2. Combine flour, sugar, baking powder, salt and buttermilk blend.
  3. Stir together melted butter, egg and water.
  4. Then add to dry mixture.
  5. Gently fold in raspberries.
  6. Fill muffin cups ⅔ full.
  7. Bake for 25 minutes or until slightly browned.
  8. If using frozen raspberries do not completely thaw before adding to batter.
  9. Sprinkle with powdered sugar if desired.
Nutrition Information
Calories: 240 Fat: 13g Saturated fat: 4g Trans fat: 0g Carbohydrates: 28g Sugar: 10g Sodium: 330mg Fiber: 2g Protein: 4g Cholesterol: 32mg

 

Raspberry Butter

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Raspberry Butter
Serves: 20 servings
 
Ingredients
  • 1 cup butter or margarine, softened
  • ½ cup raspberry jam
  • 2 Tbsp powdered sugar
Instructions
  1. In medium mixing bowl beat ingredients together until fluffy and well-blended.
  2. Serve on pancakes, or spread on bread or muffins
Nutrition Information
Calories: 86 Fat: 9g Saturated fat: 6g Trans fat: 0g Carbohydrates: 1g Sugar: 1g Sodium: 66mg Fiber: 0g Protein: 0g Cholesterol: 24mg

 

Raspberry Almond Chocolate Cake

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Raspberry Almond Chocolate Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2 cups all purpose flour
  • ¾ cup SACO Premium Cocoa
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • ½ cup butter, room temperature
  • 2 cups sugar
  • 3 eggs, room temperature
  • 2 tsp almond extract
  • 1½ cups milk, room temperature
  • 1 pint raspberries powdered sugar
  • Chocolate Cream Cheese Frosting
  • 8oz pkg cream cheese, room temperature
  • 1 stick butter, room temperature
  • ½ cup SACO Premium Cocoa
  • 1 tsp almond extract
  • 4 cups powdered sugar
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease 2 9-inch round cake pans.
  4. Line bottom of pans with wax paper.
  5. In a bowl combine flour, premium baking cocoa, baking soda, baking powder and salt.
  6. Set aside.
  7. In another bowl, beat butter with electric mixer for 30 seconds.
  8. Add sugar and eggs until well combined.
  9. Beat in almond extract and milk.
  10. Gradually add flour mixture on low speed and scrape sides of bowl.
  11. Spread batter evenly onto prepared pans.
  12. Bake for 35-40 minutes.
  13. Cool cake in pans for 10 minutes.
  14. Remove cakes from pans, peel off wax paper and let cool thoroughly.
  15. Place cake layer on serving platter.
  16. Spread with thin layer of cream cheese frosting.
  17. Place raspberries on top of layer of frosting.
  18. Place second cake on top, spread frosting over top and sides.
  19. Garnish with fresh raspberries and light dusting of powdered sugar.
  20. Chocolate Cream Cheese Filling
  21. Beat cream cheese and butter with mixer.
  22. Combine with cocoa, almond extract and powdered sugar until frosting is light and fluffy.
Nutrition Information
Calories: 320 Fat: 13g Saturated fat: 7g Trans fat: 0g Carbohydrates: 50g Sugar: 31g Sodium: 267mg Fiber: 4g Protein: 6g Cholesterol: 66mg

 

Ranch Style Pot Pie

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Ranch Style Pot Pie
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Crust
  • 2½ cups all purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup cold butter or margarine
  • ½ cup water
  • 1 egg
  • 1 Tbsp evaporated milk .
  • Filling
  • 1 lb stew meat
  • ½ cup flour
  • 2 Tbsp shortening
  • 1 onion, chopped
  • 2 10 oz cans beef gravy
  • ½ tsp salt
  • 1 cup baby carrots
  • 1 cup potatoes, chopped
  • ½ cup celery, chopped
  • 1 tsp garlic, minced
  • ¼ tsp tabasco sauce
  • 1 cup frozen peas
  • 15 oz can whole mushrooms
Instructions
  1. Crust
  2. Preheat oven to 400°F.
  3. Combine flour, baking powder, salt and Cultured Buttermilk Blend.
  4. Cut in butter until mixture resembles coarse crumbs.
  5. Stir in water to form soft dough.
  6. Divide dough in half.
  7. Roll out on a well floured surface, to fit a 9 inch pie pan.
  8. Pour meat mixture in and roll out remaining pastry; make a lattice top.
  9. Trim and seal edges.
  10. In a small bowl beat egg and milk and brush over lattice top. Bake for 25 - 30 minutes. =
  11. Filling
  12. Coat stew meat in flour; then brown in shortening.
  13. Place meat in slow cooker along with onion, gravy and salt.
  14. Cook until meat is tender, about 1½ hours.
  15. Add carrots, potatoes, celery, garlic and tabasco sauce; cook until all vegetables are done.
  16. Add peas and mushrooms and set aside.
Nutrition Information
Calories: 601 Fat: 36g Saturated fat: 19g Trans fat: 0g Carbohydrates: 50g Sugar: 3g Sodium: 1075mg Fiber: 4g Protein: 20g Cholesterol: 114mg

 

Quick Whole Wheat Buttermilk Rolls

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Quick Whole Wheat Buttermilk Rolls
Cook time: 
Total time: 
Serves: 2 dozen rolls
 
Ingredients
  • 1 cup whole wheat flour
  • 3½ cups all-purpose flour
  • 2 pkgs active dry yeast
  • 3 Tbsp brown sugar
  • 1 tsp salt
  • 5 Tbsp SACO Cultured Buttermilk Blend
  • ½ tsp baking soda
  • ½ cup solid vegetable shortening
  • 1¾ cups warm water (120°-130°F)
Instructions
  1. In large mixing bowl combine whole wheat flour, 1 cup all-purpose flour, yeast, sugar, salt, Buttermilk Blend, baking soda and shortening; mix well.
  2. Add warm water to flour mixture.
  3. Blend on low speed until moistened.
  4. Beat 3 minutes on medium speed.
  5. By hand, gradually stir in enough of remaining flour (2 to 2½ cups) to make a firm dough.
  6. Knead on floured surface until smooth and elastic (about 5 minutes).
  7. Place in greased bowl, turning to grease all sides.
  8. Cover; let rise in warm place until doubled (about 20 minutes).
  9. Punch down.
  10. Divide dough into two balls.
  11. Shape each ball into a 12-inch rope and cut into 12 pieces.
  12. Form into balls.
  13. Place about ½ inch apart on greased cookie sheet or 15 x 10 jelly roll pan.
  14. Cover, let rise in warm place until almost doubled (about 20 minutes).
  15. Bake in preheated 400°F oven 15 to 20 minutes, until golden brown.
  16. Remove from pan.
  17. Brush with butter, if desired.
  18. Cool on racks.
Nutrition Information
Calories: 135 Fat: 5g Saturated fat: 1g Trans fat: 1g Carbohydrates: 20g Sugar: 2g Sodium: 131mg Fiber: 1g Protein: 3g Cholesterol: 1mg

 

Quick One-Cup Hot Chocolate

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Quick One-Cup Hot Chocolate
Serves: 1 servings
 
Ingredients
  • ½ tsp SACO Premium Cocoa
  • ½ tsp granulated sugar
  • 1 cup milk
Instructions
  1. Combine all ingredients in one 8 ounce cup.
  2. Microwave on high 1 to 2 minutes, or heat on stovetop until hot; stir well (cocoa will blend in once milk is warm).
Nutrition Information
Calories: 128 Fat: 3g Saturated fat: 2g Trans fat: 0g Carbohydrates: 16g Sugar: 2g Sodium: 143mg Fiber: 0g Protein: 10g Cholesterol: 16mg