SacoFoods

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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

 

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