SacoFoods

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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

 

Mix’n Drink Yogurt

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Mix’n Drink Yogurt
Serves: 12 servings
 
Ingredients
  • 9 cups water
  • 3⅓ cups SACO Mix’n Drink Instant Skim Milk
  • 1 cup brand name plain yogurt
Instructions
  1. Boil water in stainless steel pot.
  2. Remove from heat.
  3. Using wire whisk, blend in Mix’n Drink powder.
  4. Put back on heat and boil for one minute.
  5. Remove from heat.
  6. Use a candy thermometer and cool down to no lower than 110°F.
  7. Place yogurt into large glass mixing bowl.
  8. Add warm milk, one cup at a time.
  9. Whisk until yogurt is thoroughly combined with milk.
  10. Pour in the balance of the milk.
  11. Place a piece of Saran Wrap over top of the bowl.
  12. Take bath towel and layer between the glass bowl and a regular household heating pad.
  13. Turn heating pad on high. Wrap rest of the towel around bowl to keep heat in. Leave for four hours. Yogurt should be of a gelatin consistency at this point.
  14. Cool yogurt completely, remove Saran Wrap, then refrigerate.
  15. You will probably have to drain moisture off before each use.
  16. Great to top baked potatoes, cereal, etc.
  17. TIP: Using a water bath when making this yogurt will help it set up better.
  18. To do this, instead of wrapping the bowl the yogurt is in with the towel and heating pad, simply find a pot that will easily accommodate the bowl that your yogurt is in.
  19. Place enough water in the pan to surround the bowl to its top ledge when it is set inside the pot, without leaking into the yogurt.
  20. Cover with pan’s lid and wrap pan with your towel and heating pad.
  21. Proceed as directed to leave for four hours.

 

Minnesota Sunflower Pound Cake

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Minnesota Sunflower Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 2 cups sugar
  • 1 cup butter, softened
  • 4 eggs
  • 3 cups flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • ¾ cup water
  • 2 Tbsp SACO Chocolate CHUNKS, melted
  • 1 Tbsp golden yellow food coloring
  • 1 tsp orange extract zest one orange
Instructions
  1. Preheat oven to 325°F.
  2. Grease one loaf pan.
  3. Beat sugar and butter in a large mixing bowl until creamy.
  4. Beat in eggs, one at a time until well mixed.
  5. Gradually add flour, baking powder, baking soda, salt and Saco Cultured Buttermilk Blend alternately with the water.
  6. Beat until well mixed.
  7. Remove 3 Tbsp of the batter and mix into the melted Saco Chocolate Chunks.
  8. Fill center of prepared pan with dark batter.
  9. To the original batter, add the food coloring, orange extract and orange zest.
  10. Pour colored batter into pan around the dark center.
  11. Bake for 55 to 65 minutes; or until done.
  12. Cool in pan 10 minutes before removing from pan