SacoFoods

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Red, White and Moo Pineapple Surprise Cookies

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Red, White and Moo Pineapple Surprise Cookies
Cook time: 
Total time: 
Serves: 4 dozen cookies
 
Ingredients
  • Cookies
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • ½ tsp vanilla
  • ½ cup crushed pineapple, drained
  • ¼ cup water
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • 3½ cups flour
  • 1 tsp baking soda
  • ¾ tsp ground cinnamon
  • ½ tsp salt ¼ tsp ground nutmeg
  • 1 cup chopped pecans
  • 1⅔ cups vanilla milk chips
  • Frosting
  • 4 Tbsp cream cheese, softened
  • 2 cups powdered sugar
  • 1½ tsp SACO Cultured Buttermilk Blend
  • 2 Tbsp water
  • ½ tsp vanilla
  • ⅛ tsp salt food coloring, optional
Instructions
  1. Cookies
  2. Preheat oven to 350°F.
  3. In large mixing bowl, beat butter and sugar until well blended.
  4. Add eggs and vanilla; blend thoroughly.
  5. Blend in pineapple and water; mix well.
  6. In a small bowl combine the Saco Cultured Buttermilk, flour, baking soda, cinnamon, salt and nutmeg.
  7. Gradually add to butter mixture, mixing well.
  8. Stir in pecans and vanilla milk chips.
  9. Drop by tablespoonfuls onto lightly greased cookie sheets.
  10. Bake 10 to 12 minutes or until lightly browned around edges.
  11. Remove from cookie sheet to wire rack.
  12. Cool completely.
  13. Frost and decorate if desired.
Nutrition Information
Calories: 160 Fat: 8g Saturated fat: 4g Trans fat: 0g Carbohydrates: 20g Sugar: 13g Sodium: 96mg Fiber: 1g Protein: 2g Cholesterol: 21mg

 

Red Velvet Sheet Cake

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Red Velvet Sheet Cake
Prep time: 
Cook time: 
Total time: 
Serves: 48 servings
 
Ingredients
  • Cake
  • 2¼ cups all-purpose flour, sifted
  • 1 tsp salt
  • 2 Tbsp SACO Premium Cocoa
  • 2 oz red food coloring
  • ½ cup shortening or butter
  • 1½ cups sugar
  • 2 large eggs
  • 1 cup water
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp vanilla extract
  • 1 tsp Kahlua Liqueur (optional)
  • 1½ tsp white vinegar
  • 1 tsp baking soda
  • Fluffy White Frosting
  • 1 cup milk
  • ¼ cup flour
  • 2 sticks butter
  • 1 cup sugar
  • 2 tsp vanilla extract
  • ½ cup coconut (for topping)
Instructions
  1. Cake
  2. Preheat oven to 350°F Prepare 11 x 17 sheet cake pan with shortening and flour or baking spray. Combine the sifted flour and salt.
  3. Set aside.
  4. In a separate bowl combine the cocoa and food coloring, stirring until smooth.
  5. Set aside.
  6. Cream together the shortening and sugar, beating for 4-5 minutes at medium speed, until fluffy. Add the eggs, one at a time, beating for at least 30 seconds after each addition.
  7. Add the cocoa/food coloring mixture.
  8. Mixing until color is somewhat uniform.
  9. Combine water, Saco Buttermilk Blend, vanilla, and Kahlua.
  10. At low speed, alternately add the flour mixture and the buttermilk mixture to the sugar mixture.
  11. Do not overbeat.
  12. In a small bowl, mix the vinegar with the baking soda.
  13. Stir briefly to mix.
  14. Add to the cake batter.
  15. Fold into the batter to blend well.
  16. Do not beat.
  17. Pour batter into prepared cake pan.
  18. Bake for 20 minutes or until cake tester comes out clean.
  19. Allow cake to cool before frosting.
  20. Fluffy White Frosting
  21. Cook the milk and flour in a heavy saucepan until very thick.
  22. Cool, covered, in refrigerator until very cold.
  23. Beat 2 sticks butter and 1 cup sugar for 8 minutes.
  24. Add the chilled milk/flour paste and beat for another 4 minutes.
  25. Add the vanilla in the last beating.
  26. Frost Red Velvet Sheet cake when cooled.
  27. Toast coconut on cookie sheet at 350°F for 5-7 minutes.
  28. Top cake with toasted coconut.
  29. Chill.
Nutrition Information
Calories: 132 Fat: 7g Saturated fat: 4g Trans fat: 0g Carbohydrates: 18g Sugar: 11g Sodium: 126mg Fiber: 1g Protein: 2g Cholesterol: 24mg

 

Red Velvet Pound Cake

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Red Velvet Pound Cake
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • Cake
  • 1 cup butter, softened
  • ½ cup shortening
  • 3 cups sugar
  • 7 eggs
  • 1 oz red food coloring
  • 2 tsp vanilla
  • 3 cups cake flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ¼ tsp salt
  • 1 cup milk
  • Frosting
  • 6 oz cream cheese, softened
  • 1 tsp vanilla
  • 1 lb confectioners sugar milk, if necessary
Instructions
  1. Cake
  2. Preheat oven to 325°F.
  3. Grease and flour a tube pan.
  4. Cream butter, shortening and sugar until fluffy.
  5. Add eggs one at a time, beat well after each.
  6. Stir in food coloring and vanilla.
  7. Mix flour, Saco Cultured Buttermilk Blend and salt; add to creamed mixture alternately with milk, beating well.
  8. Pour into prepared pan.
  9. Bake for 1 hour and 20 minutes.
  10. Cool in pan for 10 minutes, remove from pan and cool completely on rack before frosting.
  11. Frosting Combine cream cheese and butter, blend until smooth.
  12. Stir in vanilla, mix well.
  13. Gradually add in sugar, beat until creamy.
  14. Add milk if necessary for desired consistency.
Nutrition Information
Calories: 781 Fat: 32g Saturated fat: 16g Trans fat: 1g Carbohydrates: 117g Sugar: 90g Sodium: 260mg Fiber: 1g Protein: 8g Cholesterol: 168mg

 

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