SacoFoods

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Oatmeal Drop Biscuits

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Oatmeal Drop Biscuits
Cook time: 
Total time: 
Serves: 16 biscuits
 
Ingredients
  • 1¼ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 3 Tbsp margarine, cut into
  • 3 pieces
  • 1¼ cups quick-cooking oats
  • ½ cup water
  • 3 Tbsp honey
  • 1 egg Non-stick cooking spray
Instructions
  1. Preheat oven to 425°F.
  2. Grease baking sheet(s).
  3. In large mixing bowl cut together the flour, baking powder, salt, Buttermilk Blend and margarine, until mixture resembles coarse meal.
  4. Add oats; mix well.
  5. In small mixing bowl combine water, honey and egg.
  6. Add to flour mixture.
  7. Mix just until dry ingredients are moist.
  8. Drop dough by rounded tablespoons onto prepared baking sheet(s) coated with non-stick cooking spray.
  9. Bake 8 minutes.
  10. Note: Drop Biscuits have rough, uneven tops.
Nutrition Information
Calories: 97 Fat: 3g Saturated fat: 2g Trans fat: 0g Carbohydrates: 15g Sugar: 4g Sodium: 265mg Fiber: 1g Protein: 2g Cholesterol: 18mg

 

Oatmeal Chocolate Chunk Cookies

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Oatmeal Chocolate Chunk Cookies
Cook time: 
Total time: 
Serves: 3.5 dozen cookies
 
Ingredients
  • 1 cup solid shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 Tbsp water
  • 1 tsp vanilla extract
  • 1¼ cups all-purpose flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • ½ tsp baking soda
  • 1 tsp salt
  • 3 cups quick-cooking oatmeal
  • 1 cup SACO Chocolate CHUNKS
Instructions
  1. Preheat oven to 375°F.
  2. Grease cookie sheet.
  3. In large mixing bowl cream together shortening and sugars.
  4. Beat in eggs, water and vanilla.
  5. In medium mixing bowl stir together flour, SACO Buttermilk Blend, baking soda and salt.
  6. Stir flour mixture into creamed mixture.
  7. Add oatmeal and CHUNKS.
  8. Blend well. Drop by rounded teaspoonfuls onto prepared cookie sheet, spacing about 1½ inches apart.
  9. Bake 10 to 12 minutes, or until nicely browned.
  10. Remove to rack and cool.
Nutrition Information
Calories: 159 Fat: 8g Saturated fat: 3g Trans fat: 1g Carbohydrates: 22g Sugar: 15g Sodium: 79mg Fiber: 1g Protein: 2g Cholesterol: 0mg

 

Oatmeal Buttermilk Waffles

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Oatmeal Buttermilk Waffles
Serves: 6 waffles
 
Ingredients
  • 1 cup all-purpose flour
  • ¼ cup white or yellow cornmeal
  • 1 cup quick-cooking oatmeal
  • 2 Tbsp baking powder
  • ½ cup SACO Cultured Buttermilk Blend
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 eggs
  • 2 cups water
  • ½ cup bacon drippings or melted shortening
Instructions
  1. In large mixing bowl stir together flour, cornmeal, oatmeal, baking powder, Buttermilk Blend, baking soda and salt.
  2. In medium mixing bowl whisk together eggs, water and fat.
  3. Pour over dry ingredients and stir until moistened.
  4. Do not overbeat.
  5. Cook in preheated, greased waffle iron, according to manufacturer’s directions.
Nutrition Information
Calories: 344 Fat: 19g Saturated fat: 5g Trans fat: 2g Carbohydrates: 35g Sugar: 5g Sodium: 538mg Fiber: 2g Protein: 10g Cholesterol: 7mg

 

Oatmeal Bread

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Oatmeal Bread
Cook time: 
Total time: 
Serves: 2 loaves
 
Ingredients
  • 2 pkgs active dry yeast
  • 2½ tsp salt
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 4½ cups all-purpose flour
  • ¼ cup solid vegetable shortening
  • ⅓ cup honey or molasses
  • 2 cups very warm water (120°-130°F)
  • 1½ cups quick-cooking oatmeal
Instructions
  1. In large mixing bowl combine yeast, salt, Buttermilk Blend and 2½ cups flour.
  2. Add shortening and honey.
  3. Add warm water and blend at low speed until moistened.
  4. Beat on medium speed 3 minutes.
  5. By hand, stir in oatmeal and enough remaining flour (1½ to 2 cups) to make a soft dough.
  6. Turn out onto lightly-floured board, cover, and let rest 5 minutes.
  7. Knead until smooth and elastic (6 to 8 minutes).
  8. Place in greased bowl, turning to grease all sides.
  9. Cover, let rise in warm place, free from drafts, until double in bulk (about 1 to 1½ hours).
  10. Punch down.
  11. Cover and allow to rest 10 minutes.
  12. Shape into 2 loaves.
  13. Place in 2 greased 8-inch loaf pans.
  14. Let rise until doubled (45 to 60 minutes).
  15. Bake in preheated 375°F oven for 35 - 40 minutes, or until golden brown and loaves sound hollow when tapped.
  16. Remove from pans and cool on racks.
Nutrition Information
Calories: 109 Fat: 2g Saturated fat: 1g Trans fat: 0g Carbohydrates: 20g Sugar: 4g Sodium: 189mg Fiber: 1g Protein: 3g Cholesterol: 1mg

 

Not Your Grandma’s Oatmeal Cookies

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Not Your Grandma’s Oatmeal Cookies
Cook time: 
Total time: 
Serves: 24 cookies
 
Ingredients
  • ½ cup margarine
  • ¾ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • ¾ cup flour
  • ¼ cup SACO Premium Cocoa
  • ½ tsp baking soda dash salt
  • 1½ cups oats
  • ½ cup SACO Chocolate CHUNKS
  • ¼ cup walnuts
Instructions
  1. Preheat oven to 350°F.
  2. Grease cookie sheet.
  3. In a large mixing bowl blend the first five ingredients until creamy.
  4. In a separate bowl combine the dry ingredients, add to the creamed mixture.
  5. Stir in oats, Saco Chocolate Chunks and nuts.
  6. Drop batter, by the tablespoonful, on to prepared cookie sheet and bake 10 - 12 minutes.
  7. Cool on wire racks.

 

No-Bake Cookies

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No-Bake Cookies
Serves: 48 servings
 
Ingredients
  • 2 cups sugar
  • ½ cup margarine
  • ½ cup water
  • 3 cups quick cooking oatmeal
  • 1 cup coconut
  • ½ cup SACO Premium Cocoa
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp salt
  • ½ cup peanuts
  • ½ cup raisins
  • 1 tsp vanilla extract
Instructions
  1. In medium saucepan combine sugar, margarine and water.
  2. Bring to boil and place lid on pan for 30 seconds.
  3. Remove lid and stir while boiling for 1 minute longer.
  4. Reduce heat and simmer for 5 minutes.
  5. Add remaining ingredients and let simmer for another two minutes.
  6. Remove from heat and let set for 5 minutes to let oatmeal absorb some of the liquid.
  7. Drop by rounded teaspoons onto parchment paper.
  8. Let set for 5 minutes and then slightly pat and shape cookies into more uniform rounds.
  9. Let set until fully cooled.
Nutrition Information
Calories: 130 Fat: 6g Saturated fat: 3g Trans fat: 0g Carbohydrates: 18g Sugar: 12g Sodium: 92mg Fiber: 1g Protein: 2g Cholesterol: 7mg

 

No Tricks, Just Treats Cake

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No Tricks, Just Treats Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 2 cups flour
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • ½ cup margarine
  • ½ cup shortening
  • 5 Tbsp SACO Premium Cocoa
  • 1½ cups water
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup SACO Chocolate CHUNKS
  • 3 mini Milky Way, cut in half and dusted with flour
  • 3 mini Snickers, cut in half and dusted with flour
  • 3 mini
  • 3 Muskateers, cut in half and dusted with flour
  • 3 mini Twix, cut in half and dusted with flour
  • Frosting
  • 1 cup SACO Chocolate CHUNKS
  • ½ cup sweetened condensed milk
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease a 13 x 9-inch baking pan.
  4. Combine flour, Saco Cultured Buttermilk Blend, sugar and soda.
  5. Melt margarine and shortening in microwave for 30 seconds.
  6. Whisk in Cocoa until well-blended, then whisk in water.
  7. Pour into flour mixture and add eggs and vanilla.
  8. Fold in Saco Chocolate Chunks and candy bar pieces.
  9. Pour into prepared pan and bake 50-55 minutes.
  10. Cool for 10 minutes before removing from pan.
  11. Frost when completely cooled.
  12. Frosting
  13. Melt together in microwave for 35-40 seconds.
  14. Spread on cake.
  15. Garnish with additional mini candy bars.
Nutrition Information
Calories: 223 Fat: 11g Saturated fat: 4g Trans fat: 1g Carbohydrates: 31g Sugar: 23g Sodium: 101mg Fiber: 1g Protein: 3g Cholesterol: 15mg

 

No Fat Whole Wheat Blueberry Pancakes

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No Fat Whole Wheat Blueberry Pancakes
Cook time: 
Total time: 
Serves: 9, 4-inch pancakes
 
Ingredients
  • ⅔ cup all-purpose flour
  • ⅓ cup whole wheat flour
  • 1¼ tsp baking powder
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • ⅛ tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 Tbsp granulated sugar
  • ½ cup water
  • 2 Tbsp orange juice concentrate, thaw
  • ¼ cup fat-free egg substitute
  • 1 cup fresh or frozen blueberries
Instructions
  1. In medium mixing bowl combine flours, baking powder, cinnamon, nutmeg, salt, Buttermilk Blend and sugar.
  2. In small mixing bowl combine the water, orange juice and egg substitute; stir into the dry ingredients just until moistened.
  3. Heat skillet or griddle until a drop of water dances on it, then lightly grease skillet.
  4. Drop 2 to 3 Tbsp of batter for each pancake onto skillet.
  5. When small bubbles break the surface, scatter blueberries (8 to 10 per pancake) onto pancakes.  Turn pancakes over and cook for 1 minute, or until bottom is lightly browned.
  6. Serve immediately.
Nutrition Information
Calories: 85 Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 17g Sugar: 5g Sodium: 129mg Fiber: 1g Protein: 4g Cholesterol: 12mg

 

New York Rye

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New York Rye
Serves: 12 servings
 
Ingredients
  • 1lb loaf
  • ¾ cup water
  • *1 2 Tbsp vegetable oil
  • 2 Tbsp molasses
  • ¼ tsp fennel seed
  • 1 tsp caraway seed
  • 1 Tbsp SACO Premium Cocoa
  • 1 tsp instant coffee granules
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • *2 1 tsp salt
  • ½ cup rye flour
  • 1½ cups bread flour
  • 2¼ tsp Red Star® Active Dry Yeast
  • 1.5lb loaf
  • 1 cup water
  • *1 3 Tbsp vegetable oil
  • 3 Tbsp molasses
  • ½ tsp fennel seed
  • 1½ tsp caraway seed
  • 1 Tbsp SACO Premium Cocoa
  • 1½ tsp coffee granules
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • *2 1½ tsp salt
  • 1 cup rye flour
  • 2 cups bread flour
  • 1 Tbsp Red Star® Active Dry Yeast
Instructions
  1. Add ingredients in the order suggested by your bread machine manual.
  2. *1 The water used should be about 80°F.
  3. Since your body temperature is higher than 80°F, this will feel cool (not cold) to you.
  4. Using water too warm will inhibit the yeast from working at its full potential, as will water that is too cold.
  5. *2 For a 1½ Lb. loaf use 3 Tbsp. of SACO cultured Buttermilk Blend, or entire contents of one 0.8 ounce envelope.
  6. 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: 255 Fat: 19g Saturated fat: 2g Trans fat: 0g Carbohydrates: 19g Sugar: 2g Sodium: 203mg Fiber: 1g Protein: 3g Cholesterol: 0mg

 

My Best Saco Pound Cake

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My Best Saco Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Pound Cake
  • 1 lb butter
  • 3 cups sugar
  • 9 eggs
  • 4 cups flour
  • ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • Topping Cool Whip
  • Fresh or frozen fruit
Instructions
  1. Preheat oven to 350°F.
  2. Grease and flour a bundt pan.
  3. In a medium mixing bowl cream together butter and sugar until light and fluffy.
  4. Add eggs one at a time, beat well. Sift flour, baking powder, baking soda, salt and Saco Cultured Buttermilk Blend together.
  5. Add to butter mixture alternating with the water.
  6. Spoon into prepared pan and bake for 45-50 minutes or until done.
  7. When cooled, top with Cool Whip and choice of fruit.
Nutrition Information
Calories: 519 Fat: 27g Saturated fat: 16g Trans fat: 0g Carbohydrates: 64g Sugar: 39g Sodium: 449mg Fiber: 1g Protein: 7g Cholesterol: 170mg