SacoFoods

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Caramel Apple Pound Cake

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Caramel Apple Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 2¾ cups sugar
  • 1½ cups butter or margarine
  • 6 eggs
  • 3 cups flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp cloves
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • 1 cup apples, chopped
  • ½ cup caramel topping
Instructions
  1. Heat oven to 350°F.
  2. Grease 10 inch tube pan.
  3. In large bowl, beat sugar and butter until light and fluffy.
  4. Add eggs, one at a time, beating well.
  5. In another bowl, combine all dry ingredients with water, beating well.
  6. Stir in chopped apples.
  7. Pour batter into greased pan.
  8. Bake for 55-65 minutes, or until inserted toothpick comes out clean.
  9. Drizzle cool cake with caramel topping.
Nutrition Information
Calories: 431 Fat: 19g Saturated fat: 12g Trans fat: 0g Carbohydrates: 61g Sugar: 36g Sodium: 293mg Fiber: 1g Protein: 5g Cholesterol: 117mg

 

Caramel Apple Pinwheel Shortcake

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Caramel Apple Pinwheel Shortcake
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1½ cups flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup shortening
  • ½ cup water
  • 1 Tbsp butter, melted
  • ⅓ cup brown sugar, firmly packed
  • 21 oz apple pie filling
  • 16 oz caramel ice cream topping
  • 1 cup heavy whipped cream
  • 3 Tbsp sugar
  • ½ cup salted peanuts, chopped
Instructions
  1. Preheat oven to 450°F.
  2. Combine flour, baking powder, salt and Saco Cultured Buttermilk Blend; cut in shortening with a pastry blender until it resembles coarse meal.
  3. Gradually add enough water to form a soft dough, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface, knead 4 or 5 times; roll dough to an 11 x 8 inch rectangle. Combine butter and brown sugar; spread evenly over dough.
  4. Roll up jellyroll fashion, starting at narrow edge.
  5. Pinch seams together; cut into 1 inch slices.
  6. Place on baking sheet.
  7. Bake for 18 minutes or until lightly browned.
  8. In a separate bowl whip the cream and sugar together.
  9. Top pinwheels with apple pie filling, 2 Tbsp of caramel topping, whipping cream and chopped peanuts.

 

Caramel Apple Fudge

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Caramel Apple Fudge
Serves: 32 servings
 
Ingredients
  • ½ cup margarine or butter
  • ⅓ cup SACO Premium Cocoa
  • ¼ cup brown sugar, packed
  • ¼ cup milk
  • 3½ cups powdered sugar, sifted
  • 1 tsp vanilla
  • 30 vanilla caramels
  • 2 cups unsalted peanuts
  • ½ cup semisweet chocolate chips
  • ½ cup milk chocolate chips
Instructions
  1. Microwave margarine on 100% power for 1-2 minutes until melted.
  2. Stir in cocoa, brown sugar & milk.
  3. Cook on high 2-2½ minutes or until mixture comes to a boil, stirring once.
  4. Stir again.
  5. Cook for 1 minute more.
  6. Stir in powdered sugar and vanilla.
  7. Pour into 9-inch buttered pan and spread evenly.
  8. In glass bowl combine caramels and 1 Tablespoon water.
  9. Cook on 50% power for 4-5 minutes or until melted, stirring once, Stir in nuts and spread over fudge layer.
  10. Microwave all chocolate chips on medium for 2-3 minutes or until melted, stirring once.
  11. Spread on top of caramel layer.
  12. Chill until firm, then cut into squares.
Nutrition Information
Calories: 200 Fat: 10g Saturated fat: 4g Trans fat: 0g Carbohydrates: 28g Sugar: 24g Sodium: 48mg Fiber: 1g Protein: 2g Cholesterol: 9mg

 

Caramel Apple Cookies

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Caramel Apple Cookies
Cook time: 
Total time: 
Serves: 3 dozen cookies
 
Ingredients
  • Cookies
  • 1½ cups brown sugar
  • ¾ cup butter or margarine, softened
  • 2⅓ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 cup water
  • 1 tsp vanilla extract
  • 3 cups quick-cooking oats
  • 2 cups Granny smith apples, chopped
  • 1 cup toffee pieces
  • ½ cup mixed chopped nuts
  • 1 cup caramel ice cream topping
  • Glaze
  • 2 Tbsp SACO Premium Cocoa
  • 2 tsp SACO Cultured Buttermilk Blend
  • 1 Tbsp butter or margarine, softened
  • 1 cup powdered sugar
  • 2 Tbsp water
  • ½ tsp vanilla extract
Instructions
  1. Cookies
  2. Preheat oven to 350°F.
  3. Line two cookie sheets with waxed paper; set aside.
  4. In large mixing bowl beat together sugar and butter until fluffy.
  5. In medium mixing bowl sift together flour, baking soda, cinnamon, salt and Buttermilk Blend.
  6. In cup, combine water and vanilla.
  7. Add sifted dry ingredients to creamed mixture alternately with the water/vanilla mixture.
  8. Beat until well-blended.
  9. Stir in oats, apples and toffee pieces.
  10. Drop by teaspoonful, 2 inches apart, onto prepared cookie sheets.
  11. Sprinkle tops with nuts, pressing in lightly.
  12. Bake 15 minutes, or until bottoms are golden brown.
  13. Cool 1 minute, then remove from cookie sheets and transfer to wire cooling rack.
  14. When ready to eat, drizzle cookies with Ice Cream Topping, then with Glaze.
  15. Glaze
  16. In medium mixing bowl beat together all ingredients.
  17. Drizzle over caramel topping on cookies as directed.

 

Canadian Bacon Cheese Bread

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Canadian Bacon Cheese Bread
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • ¼ cup SACO Mix’n Drink Instant Skim Milk 1¾ cups flour ⅓ cup sugar 2 tsp baking powder ¼ tsp salt ¼ tsp onion powder ½ cup cheddar cheese, shredded ½ cup Canadian bacon, chopped ¾ cup water 1 egg ¼ cup butter, melted
Instructions
  1. Preheat oven to 375°F.
  2. Grease one loaf pan.
  3. Combine dry ingredients.
  4. Add cheese and Canadian bacon.
  5. In a separate bowl, mix wet ingredients.
  6. Combine wet and dry ingredients just until blended.
  7. Pour into prepared pan.
  8. Bake 20 minutes.
  9. Serve warm.

 

California Sunny Wheat Bread

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California Sunny Wheat Bread
Serves: 2 servings (1lb loaf)
 
Ingredients
  • 1lb Loaf
  • ¾ cup water
  • 2 Tbsp vegetable oil
  • 2 Tbsp honey
  • 6 dried fig halves
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp salt
  • ⅔ cup whole wheat flour
  • 1⅓ cups bread flour
  • 2¼ tsp Red Star® Active Dry Yeast
  • 1.5lb loaf
  • 1 cup water
  • *1 3 Tbsp vegetable oil
  • 3 Tbsp honey
  • 8 dried fig halves
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • *2 1½ tsp salt
  • 1 cup whole wheat flour
  • 2¼ cups bread flour
  • 1 Tbsp Red Star® Active Dry Yeast
Instructions
  1. Add ingredients in the order suggested by your bread machine manual.
  2. Use Basic Medium setting.
  3. *1 The water used should be about 80°F.
  4. Since your body temperature is higher than 80°F, this will feel cool (not cold) to you.
  5. Using water too warm will inhibit the yeast from working at its full potential, as will water that is too cold.
  6. *2 For a 1½ Lb. loaf use 3 Tbsp. of SACO cultured Buttermilk Blend, or entire contents of one 0.8 ounce envelope.
  7. For a 1 Lb. loaf use 2 Tbsp. of SACO cultured Buttermilk Blend, or approximately ⅔ of a 0.8 ounce envelope.
Nutrition Information
Calories: 115 Fat: 3g Saturated fat: 0g Trans fat: 0g Carbohydrates: 20g Sugar: 4g Sodium: 202mg Fiber: 2g Protein: 3g Cholesterol: 0mg

 

Caliente Salsa Muffin

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Caliente Salsa Muffin
Cook time: 
Total time: 
Serves: 6 jumbo muffins
 
Ingredients
  • 2½ cups flour
  • 1 cup yellow corn meal
  • 2 Tbsp sugar
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp cayenne pepper
  • 1¼ cups medium spiced salsa
  • 2 large eggs
  • ¼ cup vegetable oil
  • ½ tsp worcestershire sauce
  • ¼ cup cilantro, chopped
  • 2 green onions, chopped Sour Cream Salsa
Instructions
  1. Preheat oven to 350°F.
  2. Grease a jumbo muffin pan with six sections.
  3. In a large bowl mix together dry ingredients.
  4. In another bowl mix salsa, eggs, oil and sauce until blended.
  5. Add green onions and cilantro.
  6. Stir into flour mixture just until moistened.
  7. Spoon into muffin cups. Bake 20-25 minutes.
  8. Cool 10 minutes. Remove from pan.
  9. Serve warm with sour cream and salsa.

 

Cake on a Cloud

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Cake on a Cloud
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • 1 cup butter
  • 1½ cups water, divided
  • ⅓ cup vegetable oil
  • 2 cups flour
  • 2 cups sugar
  • 1 tsp baking soda
  • ¼ tsp salt
  • 5 Tbsp SACO Premium Cocoa
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2 eggs, beaten
Instructions
  1. Preheat oven to 350°F.
  2. Grease a 9 x 13-inch baking pan.
  3. In a small pan melt butter with 1 cup water and vegetable oil.
  4. In a medium bowl mix the flour, sugar, baking soda, salt, Saco Premium Baking Cocoa and Saco Cultured Buttermilk Blend until well blended.
  5. In a separate bowl mix the eggs and ½ cup water, set aside.
  6. Mix the hot mixture with the flour mixture, stirring well.
  7. Add egg mixture and stir again.
  8. Pour into prepared pan and bake 20 minutes or until toothpick, inserted in center, comes out clean.
  9. Frost or drizzle with icing, if desired.

 

Buttery Cinnamon Walnut Coffee Cake

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Buttery Cinnamon Walnut Coffee Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 1 cup flour
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • 2 tsp baking powder
  • 1 egg
  • 2 Tbsp oil
  • 1 tsp vanilla
  • ½ cup sugar pinch salt
  • ⅔ cup water
  • Topping
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • ¾ cup walnuts, chopped
  • ½ cup butter, melted
Instructions
  1. Cake
  2. Preheat oven to 375°F.
  3. Grease and flour 8 inch baking pan.
  4. Combine all ingredients and beat until smooth, then pour into pan.
  5. Combine the topping ingredients and sprinkle over the cake batter.
  6. Bake 20 to 25 minutes.
  7. Remove cake from oven, pour melted butter over the top, and return cake to the oven for 5 minutes. Remove and cool.
  8. Topping
  9. In a mixing bowl combine sugar, cinnamon and walnuts
Nutrition Information
Calories: 189 Fat: 11g Saturated fat: 4g Trans fat: 0g Carbohydrates: 21g Sugar: 14g Sodium: 118mg Fiber: 1g Protein: 2g Cholesterol: 28mg

 

Butterscotch Buttermilk Drop Cookies

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Butterscotch Buttermilk Drop Cookies
Cook time: 
Total time: 
Serves: 48 cookies
 
Ingredients
  • Cookies
  • ½ cup butter or margarine, softened
  • 1½ cups brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2½ cups all-purpose flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup water
  • ⅔ cup walnuts or pecans, chopped
  • Brown Butter Frosting
  • ½ cup butter or margarine, softened
  • 2 cups powdered sugar, sifted
  • 3 Tbsp boiling water
Instructions
  1. Cookies
  2. Preheat oven to 350°F.
  3. Grease cookie sheet.
  4. In large mixing bowl beat butter until light.
  5. Add brown sugar and cream together until mixture is light and fluffy.
  6. Beat in eggs and vanilla and blend thoroughly.
  7. In medium mixing bowl sift together flour, SACO Buttermilk Blend, baking soda, baking powder and salt.
  8. Add water alternately with dry ingredients to creamed mixture and stir just until ingredients are well-mixed.
  9. Do not overbeat.
  10. Stir in nuts.
  11. Drop round tablespoonfuls of dough about 2½ inches apart onto prepared cookie sheet.
  12. Bake 10 to 12 minutes, or until browned and barely firm to touch.
  13. Remove cookies and cool on racks.
  14. Frost with Brown Butter Frosting.
  15. Brown Butter Frosting
  16. Melt butter in small saucepan and cook over medium heat, stirring constantly, until butter stops bubbling and is nut-brown in color.
  17. Combine with sifted powdered sugar and boiling water.
  18. Beat until smooth and of spreading consistency.
  19. Makes enough to frost about 5 dozen cookies.
Nutrition Information
Calories: 122 Fat: 6g Saturated fat: 3g Trans fat: 0g Carbohydrates: 17g Sugar: 12g Sodium: 90mg Fiber: 0g Protein: 1g Cholesterol: 11mg