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Bake your best

Raspberry Butter

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Raspberry Butter
Serves: 20 servings
 
Ingredients
  • 1 cup butter or margarine, softened
  • ½ cup raspberry jam
  • 2 Tbsp powdered sugar
Instructions
  1. In medium mixing bowl beat ingredients together until fluffy and well-blended.
  2. Serve on pancakes, or spread on bread or muffins
Nutrition Information
Calories: 86 Fat: 9g Saturated fat: 6g Trans fat: 0g Carbohydrates: 1g Sugar: 1g Sodium: 66mg Fiber: 0g Protein: 0g Cholesterol: 24mg

 

Premium Cocoa

Raspberry Almond Chocolate Cake

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Raspberry Almond Chocolate Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2 cups all purpose flour
  • ¾ cup SACO Premium Cocoa
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • ½ cup butter, room temperature
  • 2 cups sugar
  • 3 eggs, room temperature
  • 2 tsp almond extract
  • 1½ cups milk, room temperature
  • 1 pint raspberries powdered sugar
  • Chocolate Cream Cheese Frosting
  • 8oz pkg cream cheese, room temperature
  • 1 stick butter, room temperature
  • ½ cup SACO Premium Cocoa
  • 1 tsp almond extract
  • 4 cups powdered sugar
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease 2 9-inch round cake pans.
  4. Line bottom of pans with wax paper.
  5. In a bowl combine flour, premium baking cocoa, baking soda, baking powder and salt.
  6. Set aside.
  7. In another bowl, beat butter with electric mixer for 30 seconds.
  8. Add sugar and eggs until well combined.
  9. Beat in almond extract and milk.
  10. Gradually add flour mixture on low speed and scrape sides of bowl.
  11. Spread batter evenly onto prepared pans.
  12. Bake for 35-40 minutes.
  13. Cool cake in pans for 10 minutes.
  14. Remove cakes from pans, peel off wax paper and let cool thoroughly.
  15. Place cake layer on serving platter.
  16. Spread with thin layer of cream cheese frosting.
  17. Place raspberries on top of layer of frosting.
  18. Place second cake on top, spread frosting over top and sides.
  19. Garnish with fresh raspberries and light dusting of powdered sugar.
  20. Chocolate Cream Cheese Filling
  21. Beat cream cheese and butter with mixer.
  22. Combine with cocoa, almond extract and powdered sugar until frosting is light and fluffy.
Nutrition Information
Calories: 320 Fat: 13g Saturated fat: 7g Trans fat: 0g Carbohydrates: 50g Sugar: 31g Sodium: 267mg Fiber: 4g Protein: 6g Cholesterol: 66mg

 

Buttermilk

Ranch Style Pot Pie

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Ranch Style Pot Pie
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Crust
  • 2½ cups all purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup cold butter or margarine
  • ½ cup water
  • 1 egg
  • 1 Tbsp evaporated milk .
  • Filling
  • 1 lb stew meat
  • ½ cup flour
  • 2 Tbsp shortening
  • 1 onion, chopped
  • 2 10 oz cans beef gravy
  • ½ tsp salt
  • 1 cup baby carrots
  • 1 cup potatoes, chopped
  • ½ cup celery, chopped
  • 1 tsp garlic, minced
  • ¼ tsp tabasco sauce
  • 1 cup frozen peas
  • 15 oz can whole mushrooms
Instructions
  1. Crust
  2. Preheat oven to 400°F.
  3. Combine flour, baking powder, salt and Cultured Buttermilk Blend.
  4. Cut in butter until mixture resembles coarse crumbs.
  5. Stir in water to form soft dough.
  6. Divide dough in half.
  7. Roll out on a well floured surface, to fit a 9 inch pie pan.
  8. Pour meat mixture in and roll out remaining pastry; make a lattice top.
  9. Trim and seal edges.
  10. In a small bowl beat egg and milk and brush over lattice top. Bake for 25 - 30 minutes. =
  11. Filling
  12. Coat stew meat in flour; then brown in shortening.
  13. Place meat in slow cooker along with onion, gravy and salt.
  14. Cook until meat is tender, about 1½ hours.
  15. Add carrots, potatoes, celery, garlic and tabasco sauce; cook until all vegetables are done.
  16. Add peas and mushrooms and set aside.
Nutrition Information
Calories: 601 Fat: 36g Saturated fat: 19g Trans fat: 0g Carbohydrates: 50g Sugar: 3g Sodium: 1075mg Fiber: 4g Protein: 20g Cholesterol: 114mg

 

Buttermilk

Quick Whole Wheat Buttermilk Rolls

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Quick Whole Wheat Buttermilk Rolls
Cook time: 
Total time: 
Serves: 2 dozen rolls
 
Ingredients
  • 1 cup whole wheat flour
  • 3½ cups all-purpose flour
  • 2 pkgs active dry yeast
  • 3 Tbsp brown sugar
  • 1 tsp salt
  • 5 Tbsp SACO Cultured Buttermilk Blend
  • ½ tsp baking soda
  • ½ cup solid vegetable shortening
  • 1¾ cups warm water (120°-130°F)
Instructions
  1. In large mixing bowl combine whole wheat flour, 1 cup all-purpose flour, yeast, sugar, salt, Buttermilk Blend, baking soda and shortening; mix well.
  2. Add warm water to flour mixture.
  3. Blend on low speed until moistened.
  4. Beat 3 minutes on medium speed.
  5. By hand, gradually stir in enough of remaining flour (2 to 2½ cups) to make a firm dough.
  6. Knead on floured surface until smooth and elastic (about 5 minutes).
  7. Place in greased bowl, turning to grease all sides.
  8. Cover; let rise in warm place until doubled (about 20 minutes).
  9. Punch down.
  10. Divide dough into two balls.
  11. Shape each ball into a 12-inch rope and cut into 12 pieces.
  12. Form into balls.
  13. Place about ½ inch apart on greased cookie sheet or 15 x 10 jelly roll pan.
  14. Cover, let rise in warm place until almost doubled (about 20 minutes).
  15. Bake in preheated 400°F oven 15 to 20 minutes, until golden brown.
  16. Remove from pan.
  17. Brush with butter, if desired.
  18. Cool on racks.
Nutrition Information
Calories: 135 Fat: 5g Saturated fat: 1g Trans fat: 1g Carbohydrates: 20g Sugar: 2g Sodium: 131mg Fiber: 1g Protein: 3g Cholesterol: 1mg

 

Premium Cocoa

Quick One-Cup Hot Chocolate

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Quick One-Cup Hot Chocolate
Serves: 1 servings
 
Ingredients
  • ½ tsp SACO Premium Cocoa
  • ½ tsp granulated sugar
  • 1 cup milk
Instructions
  1. Combine all ingredients in one 8 ounce cup.
  2. Microwave on high 1 to 2 minutes, or heat on stovetop until hot; stir well (cocoa will blend in once milk is warm).
Nutrition Information
Calories: 128 Fat: 3g Saturated fat: 2g Trans fat: 0g Carbohydrates: 16g Sugar: 2g Sodium: 143mg Fiber: 0g Protein: 10g Cholesterol: 16mg

 

Buttermilk

Quick Mix Buttermilk Waffles

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Quick Mix Buttermilk Waffles
Serves: 3, 9-inch waffles
 
Ingredients
  • 2 cups Buttermilk Quick Mix*
  • 2 Tbsp vegetable oil
  • 1 egg
  • 1⅓ cups milk
Instructions
  1. In large mixing bowl beat together all ingredients with wire whisk or hand beater until smooth.
  2. Pour batter from cup or pitcher onto center of hot waffle iron.
  3. Bake until steaming stops.
  4. *See recipes for Buttermilk Quick Mix and Buttermilk Whole Wheat Quick Mix.
Nutrition Information
Calories: 524 Fat: 30g Saturated fat: 7g Trans fat: 2g Carbohydrates: 51g Sugar: 2g Sodium: 909mg Fiber: 1g Protein: 13g Cholesterol: 69mg

 

Buttermilk

Quick Mix Buttermilk Shortcakes

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Quick Mix Buttermilk Shortcakes
Cook time: 
Total time: 
Serves: 6 shortcakes
 
Ingredients
  • 2½ cups Buttermilk Quick Mix*
  • 3 Tbsp granulated sugar
  • 3 Tbsp butter or margarine, melted
  • ½ cup milk
Instructions
  1. Heat oven to 425°F.
  2. In large mixing bowl combine all ingredients and blend until soft dough forms.
  3. Gently smooth dough into ball on lightly-floured surface.
  4. Knead 8 to 10 times.
  5. Roll dough ½-inch thick.
  6. Cut with floured 3-inch cutter.
  7. Bake on ungreased cookie sheet until golden brown 10 to 12 minutes.
  8. Split and top with sweetened fruit and whipped cream.
Nutrition Information
Calories: 315 Fat: 17g Saturated fat: 7g Trans fat: 1g Carbohydrates: 35g Sugar: 7g Sodium: 568mg Fiber: 1g Protein: 5g Cholesterol: 18mg

 

Buttermilk

Quick Mix Buttermilk Pancakes

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Quick Mix Buttermilk Pancakes
Serves: 8 servings
 
Ingredients
  • 1¼ cups Buttermilk Quick Mix*
  • 1 egg ¾ cup water
  • 1 Tbsp granulated sugar
Instructions
  1. In large mixing bowl beat together egg and water.
  2. Add Quick Mix and sugar.
  3. Stir just until blended.
  4. DO NOT OVERBEAT.
  5. Drop from a spoon onto hot, greased griddle and cook until top is full of tiny bubbles and underside is brown.
  6. Turn and brown on other side.
Nutrition Information
Calories: 101 Fat: 5g Saturated fat: 1g Trans fat: 0g Carbohydrates: 12g Sugar: 2g Sodium: 201mg Fiber: 0g Protein: 2g Cholesterol: 24mg

 

Buttermilk

Quick Mix Buttermilk Easy Zucchini-Tomato Pie

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Quick Mix Buttermilk Easy Zucchini-Tomato Pie
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • ¾ cups Buttermilk Quick Mix*
  • 2 cups zucchini, chopped
  • 1 cup tomato, chopped
  • ½ cup onion, chopped
  • ½ cup Parmesan cheese, grated
  • 1 cup milk
  • 3 eggs
  • ¾ tsp salt
  • ½ tsp garlic powder
  • ¾ tsp dried basil or
  • 1Tbsp fresh basil
Nutrition Information
Calories: 176 Fat: 9g Saturated fat: 3g Trans fat: 0g Carbohydrates: 16g Sugar: 3g Sodium: 634mg Fiber: 1g Protein: 10g Cholesterol: 103mg

 

Buttermilk

Quick Mix Buttermilk Easy French Apple Pie

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Quick Mix Buttermilk Easy French Apple Pie
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Pie
  • 6 cups tart apples, peeled and sliced
  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 cup granulated sugar
  • ¾ cup milk
  • ½ cup Buttermilk Quick Mix* (regular or whole wheat)
  • 2 eggs
  • 2 Tbsp butter or margarine, softened
  • Streusel
  • 1 cup Buttermilk Quick Mix (regular)*
  • ½ cup nuts, chopped
  • ⅓ cup brown sugar
  • 3 Tbsp cold butter or margarine
Instructions
  1. Pie
  2. Preheat oven to 350°F.
  3. Grease one 10-inch round pie plate.
  4. Slice apples into large mixing bowl.
  5. In small mixing bowl stir together cinnamon, nutmeg and sugar.
  6. Stir into apples.
  7. Pour apple-spice mixture into pie plate.
  8. Beat remaining ingredients until smooth, about 1 minute.
  9. Pour over apple-spice mixture in pie plate.
  10. Sprinkle with Streusel.
  11. Bake 50 to 55 minutes.
  12. Refrigerate any remaining pie.
  13. *See recipe for Buttermilk Quick Mix or Buttermilk Whole Wheat Quick Mix.
  14. Streusel
  15. In medium mixing bowl stir together all ingredients until crumbly.
  16. Sprinkle over pie as directed.
Nutrition Information
Calories: 414 Fat: 18g Saturated fat: 7g Trans fat: 1g Carbohydrates: 60g Sugar: 43g Sodium: 314mg Fiber: 2g Protein: 6g Cholesterol: 67mg

 

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