SacoFoods

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Old-Fashioned Chocolate Fudge

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Old-Fashioned Chocolate Fudge
Serves: 1 lb
 
Ingredients
  • 2 cups granulated sugar
  • ⅔ cup milk
  • ⅓ cup SACO Premium Cocoa
  • 2 Tbsp corn syrup
  • ¼ tsp salt
  • 2 Tbsp butter or margarine
  • 1 tsp vanilla extract
  • ½ cup nuts, chopped
Instructions
  1. Grease one 8-inch square baking pan.
  2. In 2-quart saucepan combine sugar, milk, cocoa, corn syrup and salt.
  3. Cook over medium heat, stirring constantly until sugar is dissolved.
  4. Cook, stirring occasionally, to 234°F on candy thermometer (or until small amount of mixture, dropped into very cold water, forms a soft ball which flattens when removed from water).
  5. Remove from heat, add butter.
  6. Cool mixture to 120°F without stirring (bottom of pan will be lukewarm).
  7. Add vanilla, beat vigorously and continuously for 2 minutes with wooden spoon.
  8. Quickly stir in nuts.
  9. Spread mixture evenly into prepared pan.
  10. Cool until firm.  Cut into squares.
Nutrition Information
Calories: 150 Fat: 4g Saturated fat: 1g Trans fat: 0g Carbohydrates: 29g Sugar: 26g Sodium: 51mg Fiber: 1g Protein: 1g Cholesterol: 5mg

 

Old-Fashioned Buttermilk Fudge

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Old-Fashioned Buttermilk Fudge
Serves: 1.5 lbs
 
Ingredients
  • 2 cups granulated sugar
  • ½ tsp baking soda
  • ¼ cup SACO Cultured Buttermilk Blend
  • 2 Tbsp light corn syrup
  • 1 cup water
  • ¼ cup butter or margarine
  • 1 cup pecans, chopped
Instructions
  1. In large 3-quart saucepan mix together sugar, baking soda, Buttermilk Blend and corn syrup.
  2. Stir in water.
  3. Bring to a boil, stirring until sugar is dissolved.
  4. Add butter and cook, stirring occasionally, to the soft ball stage (236°F to 238°F).
  5. Mixture will turn a medium brown color.
  6. Remove from heat and cool to lukewarm (110°F).
  7. Beat until mixture loses its gloss and starts to thicken.
  8. Stir in pecans.
  9. Turn into buttered 8-inch square pan.
  10. Cool until firm, then cut into 36 pieces.
Nutrition Information
Calories: 129 Fat: 6g Saturated fat: 2g Trans fat: 0g Carbohydrates: 20g Sugar: 19g Sodium: 49mg Fiber: 0g Protein: 1g Cholesterol: 6mg

 

Oatmeal Raisin Pecan Pancakes

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Oatmeal Raisin Pecan Pancakes
Cook time: 
Total time: 
Serves: 20, 4-inch pancakes
 
Ingredients
  • ⅔ cup rolled oats
  • 1¼ cups water
  • 2 Tbsp vegetable oil
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 2 Tbsp brown sugar
  • 2 eggs
  • ⅔ cup raisins
  • ⅔ cup pecans, chopped
Instructions
  1. In large mixing bowl combine oatmeal and water; let stand for 5 minutes (if using quick-cooking oatmeal, you may omit the standing time).
  2. Mix in eggs and oil.
  3. In medium mixing bowl combine flour, baking soda, salt, Buttermilk Blend and brown sugar.
  4. Pour oatmeal mixture, raisins and pecans into dry ingredients, mixing just until combined.
  5. Heat skillet or griddle until a drop of water dances on it, then lightly grease skillet.
  6. Drop 2 to 3 Tbsp of batter for each pancake onto skillet.
  7. When small bubbles break the surface, turn pancakes over and cook for 1 minute, or until bottom is lightly browned.
  8. Serve immediately.
  9. Top with Spiced Applesauce and/or syrup.
Nutrition Information
Calories: 83 Fat: 4g Saturated fat: 1g Trans fat: 0g Carbohydrates: 10g Sugar: 6g Sodium: 78mg Fiber: 1g Protein: 2g Cholesterol: 1mg

 

Oatmeal Muffins

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Oatmeal Muffins
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 1 egg
  • 1 cup water
  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • ¼ cup SACO Cultured Buttermilk Blend
  • ½ cup brown sugar
  • ⅓ cup vegetable oil
Instructions
  1. Preheat oven to 400°F.
  2. Grease bottoms of 12 muffin cups or use cupcake liners.
  3. In medium mixing bowl beat egg.
  4. Add water and oats.
  5. Let stand 3 to 5 minutes.
  6. In medium mixing bowl sift together flour, baking powder, salt, baking soda and Buttermilk Blend; set aside.
  7. Stir brown sugar and oil into oatmeal mixture.
  8. Mix in dry ingredients just until flour is moistened.
  9. Do not overbeat.
  10. Fill prepared muffin cups ⅔ full and bake 20 to 25 minutes, or until light brown.
  11. Immediately remove from pan.
Nutrition Information
Calories: 163 Fat: 7g Saturated fat: 1g Trans fat: 0g Carbohydrates: 23g Sugar: 10g Sodium: 306mg Fiber: 1g Protein: 3g Cholesterol: 2mg

 

Oatmeal Goblins

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Oatmeal Goblins
Cook time: 
Total time: 
Serves: 3 dozen cookies
 
Ingredients
  • ½ cup margarine or butter, softened
  • ½ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 egg
  • 1½ cup flour
  • ¼ tsp cinnamon
  • ½ tsp baking soda
  • 1 cup rolled oats
  • ¼ cup raisins
  • 2 tsp SACO Cultured Buttermilk Blend
  • 2 Tbsp water
  • ½ tsp vanilla
Instructions
  1. and sugars.
  2. Beat until fluffy.
  3. Beat in egg.
  4. Add dry ingredients gradually.
  5. Stir in rolled oats and raisins.
  6. Add the Saco Cultured Buttermilk Blend, water and vanilla.
  7. Stir until well combined.
  8. Chill for 15-20 minutes.
  9. Drop by rounded teaspoons on lightly greased baking sheet.
  10. Flatten slightly.
  11. Make goblin faces with raisins and red hots.
  12. Bake 8-10 minutes.

 

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.