SacoFoods

Buttermilk

Celebration Cake

By No Comments

Celebration Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 1½ cups flour
  • 2 tsp baking powder
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • ¼ tsp salt
  • 3 eggs, separated
  • 1 cup coconut extract
  • ½ cup water
  • Cream Filling
  • ¼ cup butter, softened
  • 8oz pkg cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp coconut extract
  • 1 tsp vanilla extract
  • ½ cup coconut, toasted
  • 1 cup whipped cream
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease a 9 inch spring form pan.
  4. In a small bowl combine flour, baking powder, Saco Cultured Buttermilk Blend and salt, set aside. Separate egg yolks and whites then in a medium bowl, beat egg yolks until thick and lemon colored.
  5. Add sugar and continue beating until fluffy.
  6. Beat in coconut extract and water until well blended.
  7. Gradually fold in flour mixture until thoroughly combined.
  8. In a separate bowl - beat egg whites until stiff.
  9. Fold beaten egg whites into shortcake mixture.
  10. Pour mixture into prepared pan.
  11. Bake on center rack 40 minutes or until toothpick inserted into center comes out clean.
  12. Remove from oven and cool on wire rack about 10 minutes.
  13. Carefully remove sides of spring form pan and cool completely on wire rack.
  14. Cream Filling
  15. In a medium bowl beat butter, cream cheese, powdered sugar and extracts until light and creamy.
  16. Fold in whipped cream.
  17. When cake has completely cooled, remove cake from pan and place on a serving plate.
  18. Cut cake in half horizontally, using serrated knife, to make two layers.
  19. Carefully lift top half and set aside.
  20. Spread bottom layer of shortcake evenly with ¾ of cream filling.
  21. Top filling with toasted coconut.
  22. Place top half of shortcake on top of filling and evenly distribute remaining cream filling and whipped cream.
  23. Refrigerate until ready to serve.
Nutrition Information
Calories: 214 Fat: 10g Saturated fat: 6g Trans fat: 0g Carbohydrates: 27g Sugar: 17g Sodium: 190mg Fiber: 0g Protein: 4g Cholesterol: 61mg

 

Carrot Cake with Pineapple

By No Comments

Carrot Cake with Pineapple
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2½ cups flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1¾ cup sugar
  • 1½ cup vegetable oil
  • 4 eggs
  • ½ cup water
  • 1 tsp vanilla
  • 3 carrots (peeled and grated)
  • 8 oz crushed pineapple
  • ½ cup walnuts, chopped
  • Cream Cheese Icing
  • 1 lb cream cheese, softened
  • ½ cup butter
  • 1 tsp vanilla
  • 3½ cups powdered sugar
  • ½ cup walnuts, chopped
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Spray 2- 9 inch round cake pans with nonstick spray.
  4. Line bottom of pan with waxed paper.
  5. Spray with nonstick spray again.
  6. In a large bowl combine all dry ingredients and mix well.
  7. In a separate bowl beat sugar, oil, eggs, water and vanilla.
  8. Gradually add carrots, pineapple and nuts.
  9. Combine with flour mixture.
  10. Divide batter evenly into prepared pans.
  11. Bake for 40-45 minutes.
  12. Cool cakes on racks for 30 minutes before removing.
  13. When cool; ice and layer with cream cheese icing.
  14. Cream Cheese Icing
  15. Cream all ingredients until smooth and spread on cooled cakes.
  16. Sprinkle chopped walnuts on top.
Nutrition Information
Calories: 665 Fat: 42g Saturated fat: 13g Trans fat: 0g Carbohydrates: 69g Sugar: 51g Sodium: 458mg Fiber: 2g Protein: 7g Cholesterol: 93mg

 

Carrot Cake

By No Comments

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

By No Comments

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

By No Comments

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 Apple Shortcake

By No Comments

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

By No Comments

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

By No Comments

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

By No Comments

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

By No Comments

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.