SacoFoods

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Pina Colada ‘n’ Berries – Ole

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Pina Colada ‘n’ Berries - Ole
Serves: 8 servings
 
Ingredients
  • Soup
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 8 oz strawberry yogurt
  • 8 oz crushed pineapple, drained with juice reserved
  • 1 cup cold water
  • ¼ cup cream of coconut
  • ¼ cup light rum
  • ⅓ cup pineapple juice
  • ½ cup heavy cream pinch cinnamon pinch parsley pinch fresh basil salt & pepper to taste
Instructions
  1. Soup
  2. In large bowl, stir together the Saco Cultured Buttermilk Blend, yogurt and pineapple.
  3. Add water and beat slowly to blend.
  4. Add remaining soup ingredients and blend well.
  5. Chill until ready to serve.
  6. Garnish with strawberries and basil leaves.
Nutrition Information
Calories: 195 Fat: 5g Saturated fat: 3g Trans fat: 0g Carbohydrates: 12g Sugar: 11g Sodium: 36mg Fiber: 0g Protein: 3g Cholesterol: 15mg

 

Pesto Picnic

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Pesto Picnic
Serves: 12 servings (1lb loaf)
 
Ingredients
  • 1lb loaf
  • ¾ cup water
  • ¼ cup basil pesto
  • ½ tsp black pepper
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • *2 2 Tbsp granulated sugar
  • 1 tsp salt
  • 3 sun-dried tomato halves
  • * 2 cups bread flour
  • 2¼ tsp Red Star® Active Dry Yeast
  • 1.5lb loaf
  • 1 cup water
  • 6 Tbsp basil pesto
  • ¾ tsp black pepper
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • *2 3 Tbsp granulated sugar
  • 1½ tsp salt
  • 5 sun-dried tomato halves*
  • 3 cups bread flour
  • 1 Tbsp Red Star® Active Dry Yeast
Instructions
  1. *Rehydrate in 1⁄4 cup water for 24 hours before using.
  2. Drain thoroughly.
  3. Add ingredients in the order suggested by your bread machine manual.
  4. Use Basic Medium setting.
  5. *1 The water used should be about 80°F.
  6. Since your body temperature is higher than 80°F, this will feel cool (not cold) to you.
  7. Using water too warm will inhibit the yeast from working at its full potential, as will water that is too cold.
  8. *2 For a 1½ Lb. loaf use 3 Tbsp. of SACO cultured Buttermilk Blend, or entire contents of one 0.8 ounce envelope.
  9. 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: 112 Fat: 2g Saturated fat: 0g Trans fat: 0g Carbohydrates: 19g Sugar: 3g Sodium: 252mg Fiber: 1g Protein: 3g Cholesterol: 0mg

 

Pecan Rolls

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Pecan Rolls
Cook time: 
Total time: 
Serves: 15 servings
 
Ingredients
  • ⅓ Classic Sweet Dough recipe*
  • ½ cup butter or margarine, melted
  • ½ cup brown sugar
  • ½ cup pecan halves
  • ¼ cup granulated sugar
  • 1½ tsp ground cinnamon Soft butter
Instructions
  1. Pour melted butter into one 13 x 9 inch baking pan.
  2. Sprinkle brown sugar and pecan halves over melted butter.
  3. Roll dough into 15 x 9-inch rectangle.
  4. In cup mix sugar and cinnamon together.
  5. Spread rectangle with soft butter and sprinkle with cinnamon-sugar mixture.
  6. Roll up, starting at wide side.
  7. Pinch long edge of dough into roll and seal well.
  8. Stretch roll to make even.
  9. Cut roll into 15 slices.
  10. Place slightly apart in prepared pan.
  11. Cover and let rise until doubled (about 45 minutes).
  12. Bake in preheated 375°F oven for 25 to 30 minutes.
  13. Immediately turn pan upside down on wire rack over cookie sheet.
  14. Let pan remain a minute so pecan topping drizzles down over rolls.
  15. *Refers to recipe for Classic Sweet Dough.
  16. *Classic Sweet Dough recipe can be found by searching this database.
Nutrition Information
Calories: 245 Fat: 11g Saturated fat: 6g Trans fat: 0g Carbohydrates: 33g Sugar: 14g Sodium: 174mg Fiber: 1g Protein: 4g Cholesterol: 31mg

 

Pecan Premium Cocoa Drops

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Pecan Premium Cocoa Drops
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • Cookies
  • 1 cup sugar
  • ½ cup SACO Premium Cocoa
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ⅔ cup vegetable oil
  • 1 egg
  • 2¼ cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup water
  • 1 tsp vanilla
  • ½ cup pecans, chopped
  • Frosting
  • 1 Tbsp butter, softened
  • 1 cup confectioners sugar
  • 1 Tbsp SACO Premium Cocoa
  • 3 Tbsp hot brewed coffee or hot water pinch salt pecan halves
Instructions
  1. Cookies
  2. Preheat oven to 400°F.
  3. Combine sugar, Saco Premium Baking Cocoa, Saco Cultured Buttermilk Blend, oil and egg.
  4. Mix well.
  5. In a separate bowl, combine dry ingredients.
  6. Add to creamed mixture alternating with the water.
  7. Mix until blended.
  8. Add vanilla and pecans.
  9. Drop by rounded teaspoons onto greased baking sheet.
  10. Bake for 8-10 minutes or until tops dent slightly when pressed.
  11. Cool on wire racks.
  12. Frosting
  13. Combine all ingredients.
  14. Frost and top each cookie with a pecan half after frosting.
Nutrition Information
Calories: 156 Fat: 8g Saturated fat: 1g Trans fat: 0g Carbohydrates: 20g Sugar: 11g Sodium: 102mg Fiber: 1g Protein: 2g Cholesterol: 8mg

 

Pecan and Chunk Pound Cake

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Pecan and Chunk Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 1 cup butter
  • 2¼ cups brown sugar
  • 1 cup sugar
  • 2 tsp vanilla
  • ½ tsp salt
  • 5 eggs
  • 3 cups flour
  • ½ tsp baking powder 4 Tbsp SACO Cultured Buttermilk Blend 1 cup water 1 cup SACO Chocolate CHUNKS 1 cup pecans, chopped - See more at: http://www.sacofoods.com/recipes/view/pecan-and-chunk-pound-cake#sthash.xXpZaKzm.dpuf) 2. glaze (1/4 cup SACO Chocolate CHUNKS)
Instructions
  1. Preheat oven to 325°F.
  2. In a medium mixing bowl cream butter, sugars, vanilla and salt.
  3. Add eggs individually, mixing well after each egg.
  4. Add flour, baking powder, Buttermilk Blend and water.
  5. Stir in Saco Chocolate Chunks and Pecans.
  6. Pour batter into a 10-inch greased and floured bundt pan or angel food pan.
  7. Bake for 1½ hours or until done.
  8. Cool in pan for 10 minutes before removing.
  9. Place bottom side up on serving platter and drizzle with melted Saco Chocolate Chunks.
Nutrition Information
Calories: 490 Fat: 22g Saturated fat: 11g Trans fat: 0g Carbohydrates: 71g Sugar: 51g Sodium: 208mg Fiber: 2g Protein: 6g Cholesterol: 90mg

 

Peanut Butter Honey Spread

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Peanut Butter Honey Spread
Serves: 24 servings
 
Ingredients
  • ½ cup peanut butter
  • ½ Tbsp SACO Mix’n Drink Instant Skim Milk
  • ½ cup honey
  • ½ cup raisins
Instructions
  1. Blend all ingredients together and use as spread on any bread desired.
Nutrition Information
Calories: 64 Fat: 3g Saturated fat: 1g Trans fat: 0g Carbohydrates: 10g Sugar: 8g Sodium: 26mg Fiber: 0g Protein: 2g Cholesterol: 0mg

 

Peanut Butter Fudge Pinwheel Cookies

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Peanut Butter Fudge Pinwheel Cookies
Cook time: 
Total time: 
Serves: 2 dozen cookies
 
Ingredients
  • Cookie
  • ½ cup margarine
  • ½ cup brown sugar, firmly packed
  • ½ cup granulated sugar
  • ½ cup smooth peanut butter
  • 1 egg
  • 2 cups flour
  • ½ tsp salt
  • ½ tsp baking soda
  • Filling
  • 12oz bag SACO Chocolate CHUNKS
  • 1 Tbsp butter
Instructions
  1. Cookie
  2. Beat margarine, sugars, peanut butter and egg until light and fluffy.
  3. In a separate bowl combine the dry ingredients.
  4. Add to creamed mixture and mix well.
  5. Roll out into a rectangle on a piece of plastic wrap.
  6. Cover with a second piece of plastic wrap while you prepare the filling.
  7. Filling
  8. Heat Saco Chocolate Chunks and butter in a double boiler, stirring until chocolate is melted. Uncover the cookie dough you previously rolled out and spread chocolate mixture over the surface. Beginning at the longest edge, roll up like a jelly roll.
  9. Wrap in plastic wrap or wax paper and refrigerate several hours or over night. Bake in 375°F preheated oven.
  10. Cut roll into ¼ inch slices and place on ungreased baking sheet.
  11. Bake for 10-12 minutes or until lightly browned.
  12. Remove from baking sheet immediately and cool on wire racks.
Nutrition Information
Calories: 178 Fat: 8g Saturated fat: 3g Trans fat: 0g Carbohydrates: 27g Sugar: 17g Sodium: 109mg Fiber: 1g Protein: 3g Cholesterol: 9mg

 

Peanut Butter Chocolate Chunk Cookies With Glazed Peanuts

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Peanut Butter Chocolate Chunk Cookies With Glazed Peanuts
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • Cookies
  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1½ cups peanut butter
  • 1 egg
  • 2 tsp vanilla extract
  • ⅛ tsp salt
  • 1½ cups all-purpose flour
  • 12 oz SACO Chocolate CHUNKS
  • Glazed Peanuts
  • ½ cup granulated sugar
  • ¼ cup water
  • 1 Tbsp light corn syrup
  • 1 Tbsp butter or margarine
  • 1 tsp vanilla extract
  • ½ cup salted peanuts
Instructions
  1. Cookies
  2. Preheat oven to 350°F.
  3. Lightly grease cookie sheet.
  4. In large mixing bowl, cream butter.
  5. Beat in sugars and continue beating until fluffy.
  6. Add peanut butter, beating until well-blended.
  7. Beat in egg, vanilla and salt.
  8. Using rubber spatula, fold in flour until well-mixed.
  9. Then fold in CHUNKS and Glazed Peanut pieces until evenly distributed throughout batter.
  10. For each cookie, mound 3 tablespoons of dough onto cookie sheet, then flatten to 4-inch rounds. Bake until golden, 14 to 16 minutes.
  11. Glazed Peanuts
  12. Line baking sheet with foil; brush lightly with oil.
  13. In medium saucepan combine sugar, water and corn syrup.
  14. Over low heat cook until sugar dissolves.
  15. Increase heat to high and boil until amber in color.
  16. Take off heat and immediately stir in butter, vanilla and peanuts.
  17. Spread mixture on baking sheet.
  18. Let harden.
  19. Once hard, break into coarsely chopped pieces with knife for fork (do not use food processor because it will grind the pieces too small).
  20. Add to cookie batter as directed.
Nutrition Information
Calories: 283 Fat: 18g Saturated fat: 6g Trans fat: 0g Carbohydrates: 29g Sugar: 21g Sodium: 90mg Fiber: 2g Protein: 5g Cholesterol: 14mg

 

Peaches N’ Cream Pie

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Peaches N’ Cream Pie
Serves: 8 servings
 
Ingredients
  • Pie Filling
  • 1 8-9 inch pie crust, prepared
  • 2½ cups water
  • 10 Tbsp SACO Cultured Buttermilk Blend
  • 1 egg, beaten
  • ½ cup sugar
  • ¼ cup vanilla cooked pudding mix
  • 1½ tsp vanilla extract
  • ¼ tsp lemon juice
  • ¼ cup corn starch
  • Peach Glaze Topping
  • ¾ cup sugar
  • 2 Tbsp cornstarch
  • 1 cup peach nectar
  • 2 Tbsp lemon juice
  • ¼ tsp ground cinnamon
  • 4 cups peaches, sliced
Instructions
  1. Pie Filling
  2. Mix all of the ingredients in a pan.
  3. Cook on high til starts to boil, turn down to medium.
  4. Heat and continue to stir until it boils again.
  5. Let cool for 10 minutes then pour into prepared pie crust.
  6. Chill for 1 hour or until firm and set.
  7. Peach Glaze Topping
  8. Mix sugar and cornstarch together in pan; add peach nectar, lemon juice and cinnamon.
  9. Stir until dissolved and mixed well.
  10. Cook on medium.
  11. Heat until it starts to bubble and turn clear and thicken.
  12. Set aside and let cool.
  13. Fold sliced peaches into glaze and pour on top of cream pie.
Nutrition Information
Calories: 401 Fat: 8g Saturated fat: 3g Trans fat: 0g Carbohydrates: 79g Sugar: 44g Sodium: 217mg Fiber: 2g Protein: 5g Cholesterol: 29mg

 

Peach Shortcakes with Bourbon Brown Sugar Cream

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Peach Shortcakes with Bourbon Brown Sugar Cream
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Shortcake
  • 2½ cups all purpose flour
  • 6 Tbsp sugar
  • 4 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • 1 stick unsalted butter, chilled and cut into
  • ½ inch pieces
  • ½ cup solid vegetable shortening, frozen and cut into
  • ½ inch pieces
  • ⅔ cup water, chilled
  • 1 egg, separated
  • ¼ cup heavy whipping cream
  • ¾ cup pecans, finely chopped
  • 1 cup chilled whipping cream
  • 2 Tbsp brown sugar, packed
  • 1½ Tbsp bourbon
  • Brown sugar peaches
  • 3 lbs fresh peaches, prepared
  • ½ cup brown sugar, packed
  • 2 Tbsp fresh lemon juice
Instructions
  1. shortcake (Preheat oven to 425°F. Combine flour, sugar, baking powder, salt, baking soda and Saco Cultured Buttermilk Blend in a medium bowl to blend. Add butter and shortening and rub in with fingertips until coarse meal forms. Whisk chilled water and 1 egg to blend in a small bowl. Add to flour mixture and stir until moist clumps form. Gather dough together; turn out onto floured work surface and knead gently just until dough holds together, about 5 turns (dough will be moist). Pat dough into 9 x 6 inch rectangle; cut into six 3 inch squares. Transfer squares to heavy ungreased baking sheet, spacing apart. Whisk egg white in small bowl until foamy. Add pecans and stir to blend. Spread pecan mixture over top of biscuits, dividing equally. Sprinkle squares with sugar. Bake biscuits until puffed and light golden, about 18 minutes. Cool biscuits for 10 minutes. Meanwhile, beat whipping cream, brown sugar and bourbon in medium bowl until soft peaks form. Using a serrated knife, cut warm biscuits horizontally in half.
  2. Place bottom half on each of 6 plates.
  3. Top with Brown Sugar Peaches.
  4. Spoon dollop of bourbon whipped cream on top of each shortcake, then cover with biscuit tops. Garnish each with dollop of bourbon whipped cream and 1 strawberry.
  5. Serve immediately.
  6. Brown Sugar Peaches
  7. Peel and pit the peaches.
  8. Slice lengthwise, then cut crosswise in half.
  9. Gently toss sliced peaches, brown sugar and lemon juice in large bowl to blend.
  10. Let stand at room temperature until juices form, tossing occasionally, about 2 hours.
Nutrition Information
Calories: 869 Fat: 48g Saturated fat: 18g Trans fat: 2g Carbohydrates: 103g Sugar: 57g Sodium: 613mg Fiber: 6g Protein: 11g Cholesterol: 88mg