SacoFoods

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Cheddar Cheese Dipping Sauce

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Cheddar Cheese Dipping Sauce
Serves: 16 servings
 
Ingredients
  • ¼ cup butter or margarine
  • ¼ cup all-purpose flour
  • 2 cups water
  • ½ cup SACO Cultured Buttermilk Blend
  • 3 oz sharp cheddar cheese, cubed salt to taste white pepper to taste
Instructions
  1. Over medium heat, in saucepan, melt butter.
  2. Blend in flour, being careful not to brown.
  3. Gradually stir in water.
  4. Whisk in Buttermilk Blend until well-blended.
  5. Continue cooking, stirring constantly, until thickened.
  6. Reduce heat to low, add cheese, and stir until cheese is melted and smooth.
  7. Season to taste.
Nutrition Information
Calories: 68 Fat: 5g Saturated fat: 3g Trans fat: 0g Carbohydrates: 3g Sugar: 2g Sodium: 97mg Fiber: 0g Protein: 3g Cholesterol: 16mg

 

Cheddar Biscuits

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Cheddar Biscuits
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 2⅓ cups flour
  • 4 tsp baking powder
  • 1 Tbsp sugar
  • 1 tsp cream of tartar
  • ½ tsp salt
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup vegetable shortening
  • ¾ cup water
  • 1 cup sharp cheddar cheese, grated
Instructions
  1. Preheat oven to 450°F.
  2. In a large bowl stir together first six ingredients.
  3. Cut in shortening with a pastry blender or fork until the mixture is about the size of small peas.
  4. Add water; stir just to mix.
  5. Fold in cheddar cheese.
  6. On a floured surface knead dough 10-12 times.
  7. Cut out biscuits with a floured biscuit cutter.
  8. Bake 10-12 minutes on an ungreased baking sheet.

 

Champagne Rose Soup with Vanilla Cream

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Champagne Rose Soup with Vanilla Cream
Serves: 8 servings
 
Ingredients
  • Soup
  • 1 cup champagne
  • 1 cup strawberries, hulled and sliced
  • ½ cup raspberries
  • ½ cup peaches, thinly sliced peeled & pitted
  • ⅓ cup sugar
  • 2 tsp mulling spices
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup water
  • ⅓ cup cream
  • Garnish
  • fresh berries
  • ½ pint vanilla ice cream
Instructions
  1. Combine champagne, fruit and sugar in a saucepan.
  2. Place spices in a spice ball or wrap in cheesecloth and add to fruit mixture.
  3. Bring to a simmer over medium-high heat.
  4. Reduce heat to medium low and simmer gently until fruit is very tender, about 8-10 minutes. Remove the spices and transfer mixture to blender or food processor and puree until smooth.
  5. Strain the soup through a fine mesh strainer into a small bowl.
  6. Blend the Cultured Buttermilk Blend into the water.
  7. Stir with cream and add to soup.
  8. Place a small scoop of vanilla ice cream in the center of dessert bowls and ladle soup around ice cream.
  9. Garnish with additional fresh berries.
Nutrition Information
Calories: 133 Fat: 4g Saturated fat: 2g Trans fat: 0g Carbohydrates: 19g Sugar: 15g Sodium: 24mg Fiber: 2g Protein: 2g Cholesterol: 15mg

 

Celebration Cake

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Celebration Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 1½ cups flour
  • 2 tsp baking powder
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • ¼ tsp salt
  • 3 eggs, separated
  • 1 cup coconut extract
  • ½ cup water
  • Cream Filling
  • ¼ cup butter, softened
  • 8oz pkg cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp coconut extract
  • 1 tsp vanilla extract
  • ½ cup coconut, toasted
  • 1 cup whipped cream
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease a 9 inch spring form pan.
  4. In a small bowl combine flour, baking powder, Saco Cultured Buttermilk Blend and salt, set aside. Separate egg yolks and whites then in a medium bowl, beat egg yolks until thick and lemon colored.
  5. Add sugar and continue beating until fluffy.
  6. Beat in coconut extract and water until well blended.
  7. Gradually fold in flour mixture until thoroughly combined.
  8. In a separate bowl - beat egg whites until stiff.
  9. Fold beaten egg whites into shortcake mixture.
  10. Pour mixture into prepared pan.
  11. Bake on center rack 40 minutes or until toothpick inserted into center comes out clean.
  12. Remove from oven and cool on wire rack about 10 minutes.
  13. Carefully remove sides of spring form pan and cool completely on wire rack.
  14. Cream Filling
  15. In a medium bowl beat butter, cream cheese, powdered sugar and extracts until light and creamy.
  16. Fold in whipped cream.
  17. When cake has completely cooled, remove cake from pan and place on a serving plate.
  18. Cut cake in half horizontally, using serrated knife, to make two layers.
  19. Carefully lift top half and set aside.
  20. Spread bottom layer of shortcake evenly with ¾ of cream filling.
  21. Top filling with toasted coconut.
  22. Place top half of shortcake on top of filling and evenly distribute remaining cream filling and whipped cream.
  23. Refrigerate until ready to serve.
Nutrition Information
Calories: 214 Fat: 10g Saturated fat: 6g Trans fat: 0g Carbohydrates: 27g Sugar: 17g Sodium: 190mg Fiber: 0g Protein: 4g Cholesterol: 61mg

 

Carrot Cake with Pineapple

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Carrot Cake with Pineapple
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2½ cups flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1¾ cup sugar
  • 1½ cup vegetable oil
  • 4 eggs
  • ½ cup water
  • 1 tsp vanilla
  • 3 carrots (peeled and grated)
  • 8 oz crushed pineapple
  • ½ cup walnuts, chopped
  • Cream Cheese Icing
  • 1 lb cream cheese, softened
  • ½ cup butter
  • 1 tsp vanilla
  • 3½ cups powdered sugar
  • ½ cup walnuts, chopped
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Spray 2- 9 inch round cake pans with nonstick spray.
  4. Line bottom of pan with waxed paper.
  5. Spray with nonstick spray again.
  6. In a large bowl combine all dry ingredients and mix well.
  7. In a separate bowl beat sugar, oil, eggs, water and vanilla.
  8. Gradually add carrots, pineapple and nuts.
  9. Combine with flour mixture.
  10. Divide batter evenly into prepared pans.
  11. Bake for 40-45 minutes.
  12. Cool cakes on racks for 30 minutes before removing.
  13. When cool; ice and layer with cream cheese icing.
  14. Cream Cheese Icing
  15. Cream all ingredients until smooth and spread on cooled cakes.
  16. Sprinkle chopped walnuts on top.
Nutrition Information
Calories: 665 Fat: 42g Saturated fat: 13g Trans fat: 0g Carbohydrates: 69g Sugar: 51g Sodium: 458mg Fiber: 2g Protein: 7g Cholesterol: 93mg

 

Carrot Cake

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Carrot Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 2 cups all-purpose flour
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 1 tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1½ cups vegetable oil
  • 2 cups granulated sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 cup shredded coconut
  • 2 cups carrots, shredded
  • 1 cup walnuts, chopped
  • 8 oz pineapple, crushed with juice
  • Cream Cheese Frosting
  • 3 oz cream cheese, softened
  • 2½ cups powdered sugar
  • 4 Tbsp butter or margarine, softened
  • ¼ tsp vanilla extract
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease one 13 x 9 inch baking pan.
  4. In medium mixing bowl sift together flour, cinnamon, baking soda, salt and SACO Cultured Buttermilk Blend; set aside.
  5. In separate large mixing bowl combine oil and sugar.
  6. Stir to dissolve sugar as much as possible.
  7. Add eggs and beat well.
  8. Stir in dry ingredients until well-blended.
  9. Do not over beat.
  10. Fold in vanilla, coconut, carrots, nuts and pineapple.
  11. Pour into prepared pan.
  12. Bake 45 minutes, or until wooden toothpick tests done.
  13. When cool, frost with Cream Cheese Frosting.
  14. Cream Cheese Filling
  15. In large mixing bowl beat together all ingredients until very creamy and smooth. Frost cooled cake as directed.
Nutrition Information
Calories: 277 Fat: 16g Saturated fat: 3g Trans fat: 0g Carbohydrates: 32g Sugar: 25g Sodium: 192mg Fiber: 1g Protein: 2g Cholesterol: 7mg

 

Caramel Topped Pumpkin Spice Muffins

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Caramel Topped Pumpkin Spice Muffins
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • Muffins
  • ¼ cup butter, softened
  • ½ cup sugar
  • ¼ cup packed brown sugar
  • ⅔ cup canned pumpkin
  • ½ cup water
  • 2 eggs, lightly beaten
  • 1 Tbsp molasses
  • 1 Tbsp honey
  • 1 tsp vanilla
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp ginger
  • ¼ tsp salt
  • Toppings
  • ⅔ cup all purpose flour
  • 6 Tbsp brown sugar
  • ¼ cup cold butter
Instructions
  1. Muffins
  2. Preheat oven to 375°F.
  3. Grease muffin cups.
  4. In a large mixing bowl, cream butter and sugars until light and fluffy.
  5. Add pumpkin, water, eggs, molasses, honey and vanilla.
  6. Mix well.
  7. In a separate bowl, combine Saco Cultured Buttermilk Blend, flour, baking soda, baking powder, spices and salt.
  8. Gradually add to pumpkin mixture.
  9. Mix just until blended.
  10. Fill muffin cups two thirds full (on top of topping).
  11. Bake 20-25 minutes until toothpick comes out clean.
  12. Cool for 5 minutes before removing from pan to wire rack.
  13. Toppings
  14. Combine flour and brown sugar in a small bowl.
  15. Cut in cold butter until mixture is crumbly.
  16. Press 2 Tbsp of mixture on the bottom of each muffin cup and set aside.
Nutrition Information
Calories: 276 Fat: 9g Saturated fat: 5g Trans fat: 0g Carbohydrates: 45g Sugar: 23g Sodium: 299mg Fiber: 1g Protein: 4g Cholesterol: 52mg

 

Caramel Nut Oat Muffin

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Caramel Nut Oat Muffin
Cook time: 
Total time: 
Serves: 12 jumbo muffins
 
Ingredients
  • Muffins
  • ½ cup margarine
  • 1 cup Quaker quick oats
  • 1½ cups boiling water
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1½ cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp vanilla
  • Topping
  • 1 cup brown sugar
  • 1 cup shredded coconut
  • 1 cup walnuts, coarsely chopped
  • ¼ cup butter, melted
  • 1 egg
  • 3 Tbsp milk
Instructions
  1. Muffins
  2. Preheat oven to 350°F.
  3. Prepare 2 jumbo muffin tins with non-stick spray.
  4. Combine margarine, oats, and water.
  5. Allow margarine to melt.
  6. Add sugars, vanilla, and eggs, combine well.
  7. In a separate bowl, sift together flour, Saco Cultured Buttermilk Blend, cinnamon, nutmeg, soda and salt.
  8. Fold into wet mixture.
  9. Divide into 12 jumbo muffin cups that have been prepared with nonstick cooking spray.
  10. Bake for 22 minutes.
  11. While baking, combine topping ingredients.
  12. Remove muffins from oven, top with 2 Tbsp of topping.
  13. Bake for 9 more minutes.
  14. Cool for 5 minutes, then carefully remove from muffin tins.
  15. Topping
  16. in a medium mixing bowl combine all of the ingredients
Nutrition Information
Calories: 518 Fat: 22g Saturated fat: 7g Trans fat: 1g Carbohydrates: 76g Sugar: 57g Sodium: 327 mg Fiber: 2g Protein: 7g Cholesterol: 58mg

 

Caramel Chocolate Chunk Ecstasies

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Caramel Chocolate Chunk Ecstasies
Cook time: 
Total time: 
Serves: 1.5 dozen cookies
 
Ingredients
  • 2¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter or margarine, softened
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 12 oz SACO Chocolate CHUNKS
  • 1 cup caramels, chopped
  • 1 cup nuts, chopped
Instructions
  1. Preheat oven to 375°F.
  2. Lightly grease cookie sheets.
  3. In medium mixing bowl combine flour, baking soda and salt; set aside.
  4. In large mixing bowl combine butter, sugars, and vanilla; beat until creamy.
  5. Beat in eggs.
  6. Gradually add flour mixture.
  7. With a large wooden spoon, stir in CHUNKS, caramels and nuts.
  8. Stir well.
  9. Drop by heaping tablespoons onto greased cookie sheets.
  10. Bake 10 to 12 minutes. Remove to wire racks and cool completely.
  11. Variation: To make Caramel Chocolate CHUNK Ecstasy Bars, spread dough into a greased 13 x 9 x 2-inch baking pan.
  12. Bake 15 to 20 minutes.
  13. Cool.
  14. Cut into 1½-inch squares.
Nutrition Information
Calories: 332 Fat: 17g Saturated fat: 10g Trans fat: 0g Carbohydrates: 46g Sugar: 32g Sodium: 298mg Fiber: 2g Protein: 3g Cholesterol: 28mg

 

Caramel Apple Shortcake

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Caramel Apple Shortcake
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Shortcake
  • 2 cups flour
  • ½ tsp salt
  • 3 Tbsp baking powder
  • ¼ cup sugar
  • ½ tsp cinnamon
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • ½ cup butter
  • ⅔ cup water
  • 1 egg
  • Filling
  • 6 cups apple slices
  • ½ stick butter
  • ½ cup sugar
  • 2 Tbsp corn starch
  • 1 tsp cinnamon caramel sauce, if desired pecans, if desired
Instructions
  1. Shortcake
  2. Preheat oven to 450°F.
  3. Mix all dry ingredients; cut in butter.
  4. Combine egg and water.
  5. Stir into dry ingredients.
  6. Roll out on a floured surface and cut with cookie cutter.
  7. Place on cookie sheet and bake for 15 minutes.
  8. Split shortcakes in half and pour apple pie filling over bottom halves.
  9. If desired, pour caramel sauce and pecans over apple pie filling and top with other half of shortcake.
  10. Top with whipped cream.
  11. Filling
  12. Combine all ingredients in a sauce pan and cook on low heat for 15 to 20 minutes.
Nutrition Information
Calories: 404 Fat: 18g Saturated fat: 11g Trans fat: 0g Carbohydrates: 58g Sugar: 28g Sodium: 967mg Fiber: 2g Protein: 5g Cholesterol: 70mg