SacoFoods

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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

 

Monster Muffins

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Monster Muffins
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • Muffins
  • 1 egg
  • ⅓ cup oil
  • ½ cup water
  • ¾ cup brown sugar
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ½ cup wheat flour
  • 1 cup white flour
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 pear, diced
  • ½ cup dried cherries
  • Topping
  • ½ cup sugar
  • ⅓ cup flour
  • ½ tsp cinnamon
  • ¼ cup butter, softened
Instructions
  1. Muffins
  2. Preheat oven to 350°F.
  3. Grease muffin tins.
  4. In a medium mixing bowl combine egg, oil, water and brown sugar.
  5. In a separate bowl sift together the dry ingredients.
  6. Combine the two mixtures; add fruit.
  7. Pour into prepared muffin tins.
  8. Sprinkle with topping.
  9. Bake for 25 minutes or until done. -
Nutrition Information
Calories: 261 Fat: 11g Saturated fat: 3g Trans fat: 0g Carbohydrates: 40g Sugar: 25g Sodium: 191mg Fiber: 2g Protein: 3g Cholesterol: 26mg

 

Moist Glazed Pound Cake

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Moist Glazed Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • ½ cup Crisco
  • 2 sticks butter, softened
  • 1½ cups sugar
  • 1½ cups brown sugar, packed
  • ½ tsp salt
  • 5 eggs
  • 1 cup water
  • 3⅓ cup cake flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 Tbsp Vanilla Butter Nut flavoring
  • 1 Tbsp spiced rum
  • 1 cup pecans, chopped
  • 10 oz maraschino cherries, drained and cut in half
  • Glaze
  • 1 stick butter
  • ¼ cup water
  • 1 cup sugar
  • ½ cup spiced rum
Instructions
  1. Cake
  2. Preheat oven to 325°F.
  3. Cream together Crisco, butter, sugars and salt.
  4. In a separate bowl combine the eggs and water.
  5. In another bowl sift together the flour and Saco Cultured Buttermilk Blend.
  6. Add egg mixture alternately with the flour mixture to the creamed, ending with the flour mixture.
  7. Add flavoring and rum.
  8. Stir in nuts, fold in cherries.
  9. Bake in an angel food cake pan for 90 minutes.
  10. Allow to cool in pan for 10 minutes and then remove from pan.
  11. Glaze
  12. Melt butter in saucepan.
  13. Stir in water and sugar.
  14. Boil for 5 minutes, stirring constantly.
  15. Stir in rum.
  16. Prick top of cake.
  17. Drizzle and brush glaze evenly over top.
Nutrition Information
Calories: 633 Fat: 30g Saturated fat: 13g Trans fat: 1g Carbohydrates: 83g Sugar: 59g Sodium: 230mg Fiber: 2g Protein: 5g Cholesterol: 105mg

 

Mocha Tart

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Mocha Tart
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Tart
  • ¾ cup butter
  • 6 oz SACO Chocolate CHUNKS
  • ⅓ cup SACO Premium Cocoa
  • 1½ Tbsp instant coffee
  • 1 Tbsp hot water pinch salt
  • 3 eggs
  • ¾ cup sugar
  • 1 baked pastry shell
  • Pastry
  • ½ cup butter
  • 1 cup confectioners sugar
  • 1¾ cup flour
  • 2 egg yolks
  • 1 Tbsp water
Instructions
  1. Tart
  2. In a double boiler, slowly melt butter, Saco Chocolate Chunks and Saco Premium Baking Cocoa. After the mixture is melted add the 1½ Tbsp instant coffee mixed well with the hot water.
  3. Set aside to cool slightly.
  4. In another bowl mix salt, eggs and sugar.
  5. Beat till light and fluffy.
  6. Pour cooled chocolate mixture in the egg mixture and blend well.
  7. Pour into baked pastry shell and bake for 40 to 45 minutes in a 300°F oven.
  8. Remove from oven and cool before serving.
  9. Pastry
  10. Mix butter, flour and sugar well then add egg yolks and water to make pastry dough.
  11. Form a ball and refrigerate at least 30 minutes.
  12. Roll out and put in 10 inch tart pan.
  13. Refrigerate another 30 minuets before baking.
  14. Blind bake for 12 minutes at 300°F.
Nutrition Information
Calories: 309 Fat: 19g Saturated fat: 11g Trans fat: 0g Carbohydrates: 43g Sugar: 23g Sodium: 122mg Fiber: 1g Protein: 3g Cholesterol: 99mg