SacoFoods

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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

 

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.