SacoFoods

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Praline Pound Cake

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Praline Pound Cake
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • Cake
  • 3 cups all-purposes flour, sifted
  • 1 tsp baking powder
  • ½ tsp salt
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup butter, softened
  • ½ cup butter flavored shortening
  • 2⅓ cup brown sugar
  • 1 cup granulated sugar
  • 5 eggs at room temperature
  • 1 tsp vanilla
  • 1 cup water
  • 1 cup pecans, finely chopped
  • Fosting
  • 4 Tbsp butter, melted
  • 4 Tbsp brown sugar
  • ¼ tsp vanilla
  • 2 cups powdered sugar
Instructions
  1. Cake
  2. Preheat oven to 325°F.
  3. Grease and flour a 10 inch tube pan.
  4. In a medium mixing bowl combine flour, baking powder, salt and Saco Cultured Buttermilk Blend; set aside.
  5. In a separate bowl cream butter and shortening together until light and fluffy.
  6. Gradually add brown sugar; break up any lumps.
  7. Continue to cream and gradually add granulated sugar.
  8. Beat eggs in one at a time.
  9. Mix vanilla and water.
  10. Add sifted ingredients alternately with the water mixture; begin and end with the dry ingredients. Keep mixer on low to blend.
  11. Fold in pecans.
  12. Pour batter into prepared pan and bake for 1 hour and 30 minutes or until a toothpick inserted comes out clean.
  13. Remove cake and cool on a wire rack for 15 minutes.
  14. Run a thin knife around the sides and central tube to loosen cake.
  15. Invert cake on large round plate and turn out.
  16. Use another plate and turn cake right side up.
  17. Be gentle as cake breaks easily.
  18. Cool thoroughly.
  19. Frosting
  20. In a small saucepan melt the butter and combine with the brown sugar.
  21. Cook and stir until mixture boils and sugar is dissolved.
  22. Cool slightly; beat in powdered sugar until smooth.
  23. Drizzle frosting over cake.
Nutrition Information
Calories: 780 Fat: 37g Saturated fat: 16g Trans fat: 1g Carbohydrates: 109g Sugar: 84g Sodium: 324mg Fiber: 2g Protein: 7g Cholesterol: 130mg

 

Potato-Cheese Soup

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Potato-Cheese Soup
Serves: 9 cups
 
Ingredients
  • 5 cups potatoes, cubed
  • 2½ cups water
  • 2 tsp salt
  • 1 small onion or leek
  • 1 Tbsp vegetable oil
  • 1½ cups SACO Mix’n Drink Instant Skim Milk
  • 5 parsley sprigs
  • 3 cups cold water
  • ¾ cup mozzarella cheese, grated
  • 2 Tbsp butter or margarine
  • ¼ tsp black pepper pinch of garlic powder
Instructions
  1. Cook potatoes in 2½ cups water with salt until tender.
  2. Reserve cooking water.
  3. Sauté onion in oil until soft.
  4. Place onion, some of the potatoes, some potato water, ½ cup SACO Mix’n Drink, and parsley in blender and puree.
  5. Do not fill blender more than half full at any time.
  6. Place potato mixture in large saucepan and repeat until all potatoes and water are pureed.  (Optional: Leave some potatoes whole.)
  7. Heat mixture.
  8. In small pitcher combine 3 cups water and 1 cup Mix’n Drink.
  9. Add to saucepan mixture.
  10. Stirring continuously, add the cheese, butter and seasonings.
  11. Heat until the cheese is melted and soup is hot; do not boil.
Nutrition Information
Calories: 169 Fat: 6g Saturated fat: 3g Trans fat: 0g Carbohydrates: 22g Sugar: 7g Sodium: 652mg Fiber: 2g Protein: 8g Cholesterol: 14mg

 

Potato Rolls

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Potato Rolls
Cook time: 
Total time: 
Serves: 2 dozen rolls
 
Ingredients
  • 1 pkg dry yeast
  • 2 Tbsp granulated sugar
  • 2 tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 cup instant potato flakes
  • 5 cups all-purpose flour
  • ¼ cup butter or margarine, softened
  • 2 eggs, at room temperature
  • 2 cups very warm water (120°-130°F)
Instructions
  1. In large mixing bowl combine yeast, sugar, salt, Buttermilk Blend, potato flakes and 2 cups flour.  Add soft butter and eggs.
  2. Add warm water and beat until moistened.
  3. Beat on medium speed for 2 minutes.
  4. By hand, add enough remaining flour, one cup at a time, to form a stiff dough.
  5. Turn out on floured board and let rest 5 minutes.
  6. Knead until smooth and elastic (5 to 8 minutes).
  7. Put in greased bowl, turning to grease all sides.
  8. Cover, let rise in warm place, free from drafts, until doubled (about 1 hour).
  9. Punch dough down.
  10. Turn out onto lightly-floured board and divide dough in half.
  11. Divide each half into 12 pieces.
  12. Form pieces into smooth balls.
  13. Place in 2 greased 9-inch round cake pans.
  14. Cover, let rise in warm place, free from drafts, until doubled in bulk (about 30 minutes).
  15. Bake in preheated 400°F oven for 20 to 25 minutes, or until golden brown.
  16. Remove from pans and cool on wire racks
Nutrition Information
Calories: 131 Fat: 2g Saturated fat: 1g Trans fat: 0g Carbohydrates: 24g Sugar: 2g Sodium: 222mg Fiber: 1g Protein: 4g Cholesterol: 6mg

 

Potato Doughnuts (Yeast Type)

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Potato Doughnuts (Yeast Type)
Serves: 3.5 dozen
 
Ingredients
  • Doughnuts
  • 1 pkg active dry yeast
  • ¼ cup warm water (105-115°F)
  • ⅓ cup instant potato granules
  • ¼ cup solid vegetable shortening
  • ¼ cup granulated sugar
  • 1 tsp salt
  • 1¾ cups very warm water (130-140°F)
  • 2 eggs (room temperature)
  • 5½ cup all-purpose flour
  • ½ tsp baking soda
  • ¼ cup SACO Cultured Buttermilk Blend
  • Glaze
  • 1 lb powdered sugar
  • 6 Tbsp water
  • 1 Tbsp vanilla extract
Instructions
  1. Doughnuts
  2. In small cup dissolve yeast in warm water.
  3. In large mixing bowl combine potato granules, shortening, sugar, salt and very warm water.
  4. Cool to lukewarm.
  5. Add dissolved yeast and eggs.
  6. Blend in 2 cups flour, baking soda and Buttermilk Blend.
  7. Mix on low speed until blended.
  8. Beat on medium speed 2 minutes.
  9. By hand, stir in enough remaining flour (3 to 4 cups) to form a stiff dough.
  10. Turn out onto floured board and knead until smooth and satiny (5 to 10 minutes).
  11. Place in greased bowl, turning to grease all sides.
  12. Cover and let rise in warm place until doubled (about 1 hour).
  13. Punch down.
  14. Allow to rest 5 minutes.
  15. Roll to ½-inch thickness (no less).
  16. Cut with 3-inch doughnut cutter.
  17. Place on lightly floured cookie sheet.
  18. Cover, let rise until doubled (about 30 minutes).
  19. Prepare Glaze.
  20. Fry doughnuts in deep hot fat (375°F) until golden brown.
  21. (Place doughnuts in fat by using a wide spatula and sliding doughnut gently into fat.)
  22. Dip hot doughnuts into glaze.
  23. Place on cooling racks until glaze is set.
  24. Glaze (In small mixing bowl stir together all ingredients until mixture resembles thick cream.
  25. Dip doughnuts as directed.

 

Potato Corn Soup

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Potato Corn Soup
Serves: 6 servings
 
Ingredients
  • ½ cup onion, chopped
  • ½ cup celery, chopped
  • ⅓ cup red pepper, diced
  • 1 Tbsp bacon drippings
  • 1 cup water, divided
  • 16 oz chicken broth
  • 1½ cups frozen corn
  • 1½ cups frozen hash brown shredded potatoes
  • 8 slices bacon, fried crisp and crumbled
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • 2 Tbsp corn starch
  • 1½ cups shredded cheddar cheese
  • 1 cup half and half cream
  • ¼ tsp black pepper dash cayenne pepper Parsley for garnish
Instructions
  1. In a Dutch oven, cook bacon and set aside leaving 1 Tbsp of drippings in the pan.
  2. In the same pan sauté onion, celery and red pepper in bacon drippings.
  3. Add ½ cup water, chicken broth, corn and hashbrowns.
  4. Whisk together Saco Cultured Buttermilk Blend, cornstarch and ½ cup water.
  5. While stirring, add to the soup mixture.
  6. Bring to a boil to thicken while stirring, then simmer.
  7. Add half of the bacon crumbles, cheese, Half and Half and seasonings.
  8. Simmer 5 minutes.
  9. Garnish with remainder of bacon crumbles and parsley.

 

Pork and Veggie soup

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Pork and Veggie soup
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1 lb mild Italian sausage, ground
  • 1 large white onion, diced
  • 4 slices bacon, thinly sliced into pieces
  • 2 tsp garlic, pressed
  • 32 oz chicken broth
  • 1 large baking potato, peeled and cubed
  • 1 cup carrots, sliced
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • ½ cup cream
  • ¼ tsp crushed red peppers, optional
Instructions
  1. Brown sausage in a Dutch oven or large pot, add onion part way through browning process.
  2. When browned set aside in a bowl.
  3. Drain off most of the grease.
  4. Brown bacon pieces.
  5. Add to bowl of sausage and onions.
  6. Add garlic to bacon grease and saute for 30-45 seconds.
  7. Add to bowl of sausage, onions and bacon.
  8. Drain off most of the grease.
  9. Add bowl of meats, onion and garlic back into pot and add chicken broth.
  10. Bring the contents up to a boil and add potatoes and carrots.
  11. Cook over medium high heat until the carrots and potatoes are done.
  12. Combine the Saco Cultured Buttermilk Blend and water; whisking to remove any lumps.
  13. Add to soup mixture and cook for five minutes.
  14. Add cream and peppers; cook another 3-4 minutes.
  15. Be careful about over seasoning this soup.
  16. Since the sausage, bacon and chicken broth contain sodium, the soup seldom needs salt.
  17. Pass on the crushed red peppers if not added to the soup during cooking.
  18. Serve with hearty breads such as Buttermilk Beer Cheese Bread or olive bread.

 

Pink Cloud Chocolate Cake

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Pink Cloud Chocolate Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 1 cup butter
  • 2 cups granulated sugar
  • 3 Tbsp oil
  • 2 tsp vanilla
  • 3 eggs
  • 2 egg yolks
  • 2¼ cup SACO Premium Cocoa, sifted
  • 1½ tsp baking soda
  • ½ tsp salt
  • ½ cup SACO Cultured Buttermilk Blend
  • 2 cups water
  • Pink Cloud Frosting
  • 1 cup strawberry jelly
  • 2 egg whites, unbeaten dash salt
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour 3- 9” round cake pans.
  4. In large mixer bowl, cream together butter and sugar; beat until light and fluffy.
  5. Blend in oil and vanilla.
  6. Add eggs and egg yolks one at a time, beating well after each.
  7. In a separate bowl sift together the remaining dry ingredients.
  8. Add to creamed mixture alternately with water, beating well after each addition.
  9. Beat at medium speed one minute more.
  10. Bake in prepared pans 20-25 minutes.
  11. Cool for 10 minutes and remove from pans.
  12. Allow to cool completely.
  13. Spread strawberry preserves between layers.
  14. Frost with pink cloud frosting.
  15. Pink Cloud Frosting
  16. Combine all ingredients in a double boiler; cook, beating constantly with electric hand mixer for four minutes.
  17. Remove from heat; continue beating until mixture stands in peaks.
Nutrition Information
Calories: 331 Fat: 17g Saturated fat: 9g Trans fat: 0g Carbohydrates: 48g Sugar: 35g Sodium: 298mg Fiber: 5g Protein: 5g Cholesterol: 92mg

 

Pineapple Pound Cake

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Pineapple Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Pound Cake
  • 1 cup butter, softened
  • ½ cup butter-flavored shortening
  • 3 cups granulated sugar
  • 5 eggs
  • 3 cups flour
  • ½ tsp baking powder
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ¾ cup water 8oz can crushed pineapple, drained
  • ½ cup English walnuts, chopped
  • 1 tsp vanilla
  • 1 tsp pineapple flavoring
  • Glaze
  • 2 Tbsp lemon juice
  • ½ cup pineapple jam
  • 1 cup powdered sugar
Instructions
  1. Pound Cake
  2. Preheat oven to 325°F.
  3. Grease and flour a Bundt pan. In a mixing bowl, cream butter, shortening and sugar until fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. In a separate bowl sift flour, baking powder and Saco Cultured Buttermilk Blend.
  6. Add dry ingredients alternately with water to creamed mixture.
  7. Stir in pineapple, English walnuts and flavorings. Spoon batter into prepared pan.
  8. Bake 90 minutes or until toothpick inserted in middle of cake comes out clean.
  9. Cool cake in pan 10 minutes. Remove from pan and cool completely on a wire rack
  10. Glaze
  11. Combine lemon juice and jam in a small pan.
  12. Cook over low heat stirring constantly.
  13. Cook until jam melts. Stir in powdered sugar.
  14. Spread over top of cake.
  15. Allow to cool completely. S
  16. tore in airtight container.
  17. If desired, garnish with pineapple slices and marachino cherries.
Nutrition Information
Calories: 524 Fat: 22g Saturated fat: 10g Trans fat: 1g Carbohydrates: 75g Sugar: 55g Sodium: 159mg Fiber: 1g Protein: 7g Cholesterol: 94mg

 

Pineapple Banana Shortcake

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Pineapple Banana Shortcake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Shortcake
  • 2⅓ cups Bisquick
  • 3 Tbsp sugar
  • 3 Tbsp butter, melted
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup water
  • 1 Tbsp butter, softened
  • ¼ cup brown sugar
  • ¼ cup almonds, sliced
  • topping
  • 8 oz canned pineapple
  • 8 oz Cool Whip
  • 1 banana
Instructions
  1. Shortcake
  2. Preheat oven to 325°F.
  3. Grease 8 inch round pan.
  4. Mix Bisquick, sugar, melted butter, Saco Cultured Buttermilk Blend and water.
  5. Blend until a soft dough forms.
  6. Spread into prepared pan.
  7. Spread with softened butter, sprinkle with brown sugar and almonds.
  8. Bake 15 - 20 minutes or until golden brown.
  9. Remove from pan and let cool 20 - 30 minutes.
  10. Split into horizontal layers.
  11. Place bottom layer on serving plate and top with half of the pineapple Cool Whip mixtures.
  12. Top with the remaining cake layer.
  13. Spread the remainder of the pineapple and Cool Whip topping. Slice banana and decorate top of cake.
  14. Topping
  15. combine the pineapple and Cool Whip and set aside
Nutrition Information
Calories: 154 Fat: 7g Saturated fat: 3g Trans fat: 0g Carbohydrates: 22g Sugar: 9g Sodium: 240mg Fiber: 1g Protein: 2g Cholesterol: 11mg

 

Pina-Colada Caramel Shortcake

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Pina-Colada Caramel Shortcake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2 cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ⅔ cup coconut milk powder
  • 3 Tbsp sugar
  • 1 stick unsalted butter, cold
  • 1 egg, beaten
  • ⅔ cup water
  • 3 Tbsp toffee bits
  • Filling
  • ½ cup caramel ice cream topping
  • 2 Tbsp dark rum
  • 16 oz pineapple tidbits, drained
  • 1½ cups whipping cream
  • 3 Tbsp sugar
  • 1 tsp vanilla
  • 3 Tbsp. toasted coconut
Instructions
  1. Cake
  2. Preheat oven to 425°F.
  3. Grease 8 inch round cake pan and line with parchment paper.
  4. Place dry ingredients into bowl of food processor, and pulse to combine.
  5. Add cold butter that has been cut into 8 pieces, and pulse till mixture resembles coarse crumbs.
  6. In a separate bowl, mix egg and water and with machine running, pour over flour mixture.
  7. Process only until dough forms.
  8. Spread batter in prepared pan.
  9. Sprinkle with toffee bits.
  10. Bake for 15-20 minutes or until golden brown.
  11. Cool for 10 minutes in pan then remove and finish cooling on wire rack.
  12. Filling
  13. Combine caramel ice cream topping and rum.
  14. Split shortcake horizontally into 2 layers. Spread caramel-rum mixture on bottom cake layer.
  15. Spoon drained pineapple on top.
  16. In medium mixing bowl beat together whipping cream, sugar and vanilla.
  17. Spread most of whipped cream mixture over pineapple, saving about ½ cup for garnish.
  18. Place shortcake top layer and garnish with dollops of whipped cream, sprinkled with toasted coconut.
Nutrition Information
Calories: 180 Fat: 6g Saturated fat: 4g Trans fat: 0g Carbohydrates: 29g Sugar: 9g Sodium: 272mg Fiber: 1g Protein: 3g Cholesterol: 19mg