SacoFoods

Chocolate Chunks

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

 

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 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

 

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

 

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

 

Mexican Brownies

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Mexican Brownies
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 1 cup SACO Chocolate CHUNKS
  • 5 Tbsp unsalted butter or margarine
  • 2 tsp instant coffee or espresso
  • * 2 eggs
  • ¾ cup brown sugar
  • 2 Tbsp coffee liqueur
  • ⅔ cup all-purpose flour
  • 2 Tbsp SACO Premium Cocoa
  • ¾ tsp ground cinnamon
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup pecan pieces
  • ¾ cup white chocolate chips
Instructions
  1. Preheat oven to 325°F.
  2. Grease one 9-inch square cake pan.
  3. Melt CHUNKS, butter and coffee powder together in double boiler or in microwave; set aside.
  4. In large mixing bowl, on medium speed, beat together eggs and brown sugar for 1 minute.
  5. Stir in coffee liqueur and chocolate-butter mixture.
  6. In medium mixing bowl sift together flour, cocoa, cinnamon, baking powder and salt.
  7. Stir into chocolate until well-blended.
  8. Add pecan pieces and white chocolate chips, stirring to combine.
  9. Spread into prepared pan.
  10. Bake 30 - 35 minutes.
  11. *Note: Instant expresso powder is available in larger supermarkets or specialty coffee shops.
Nutrition Information
Calories: 211 Fat: 12g Saturated fat: 5g Trans fat: 0g Carbohydrates: 27g Sugar: 21g Sodium: 71mg Fiber: 1g Protein: 2g Cholesterol: 6mg

 

Malted Milk Ball Bars

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Malted Milk Ball Bars
Cook time: 
Total time: 
Serves: 32 bars
 
Ingredients
  • ⅔ cup solid shortening
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • ⅔ cup water
  • 1 tsp baking soda
  • 1 egg
  • 2½ cups all-purpose flour
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • ½ cup malted milk powder
  • ½ tsp salt
  • 1½ cups malted milk balls, crushed
  • ¾ cup SACO Chocolate CHUNKS, divided
  • ¼ cup vanilla chips
Instructions
  1. Preheat oven to 350°F.
  2. Grease one 13 x 9 cake pan.
  3. In large mixing bowl blend together shortening, sugars and vanilla.
  4. Add water, baking soda and egg.
  5. Beat until smooth.
  6. Add flour, Buttermilk Blend, malted milk powder and salt.
  7. Mix well.
  8. Fold in crushed malted milk balls and ½ cup of the CHUNKS.
  9. Pour into prepared pan.
  10. Sprinkle remaining CHUNKS and the vanilla chips onto batter.
  11. Bake 25 to 30 minutes.
  12. Enjoy!

 

Lemon Marble Pound Cake with Brandied Glaze

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Lemon Marble Pound Cake with Brandied Glaze
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Pound Cake
  • 4 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ cup SACO Cultured Buttermilk Blend
  • 1 cup unsalted butter, softened
  • 4 eggs
  • 2 cups water
  • 1 Tbsp lemon extract
  • 1 cup SACO Premium Cocoa, sifted
  • 1 cup SACO Chocolate CHUNKS, chopped
  • Glaze
  • 1 cup SACO Chocolate CHUNKS
  • ½ cup unsalted butter
  • ⅓ cup light corn syrup
  • ⅓ cup brandy
Instructions
  1. Pound Cake
  2. Preheat oven to 350°F.
  3. Grease and flour bundt pan.
  4. Sift together flour, baking soda, baking powder, salt and Saco Cultured Buttermilk Blend.
  5. Set aside.
  6. With electric mixer and medium speed, beat the butter, gradually pour in the sugar, and beat until fluffy.
  7. Add the eggs one at a time, beating just to combine.
  8. With mixer at low speed, add the flour mixture alternately with the water and lemon extract.
  9. Starting and ending with the flour.
  10. Scrape two-thirds of the batter into the prepared pan.
  11. Add the sifted Saco Premium Baking Cocoa to the remaining batter in the bowl, and beat until well blended.
  12. Fold in the chopped Saco Chocolate Chunks.
  13. Drop large spoonfuls of the chocolate mixture over the batter in the bundt pan and swirl through the batter with a small spatula to make a marbled effect.
  14. Bake until a cake tester inserted into the center of the cake comes out clean, about 70 minutes.
  15. Set on rack to cool for 20 minutes, remove from pan and cool completely.
  16. Glaze
  17. Melt the chocolate and butter in microwave set at half power for two minutes; stir.
  18. Add more time if necessary.
  19. Whisk in the corn syrup and the brandy stirring until smooth.
  20. While glaze is still warm, spoon over cake.
Nutrition Information
Calories: 442 Fat: 26g Saturated fat: 10g Trans fat: 0g Carbohydrates: 48g Sugar: 16g Sodium: 408mg Fiber: 4g Protein: 8g Cholesterol: 68mg

 

Hazelnut-Chunk Buttermilk Pancakes

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Hazelnut-Chunk Buttermilk Pancakes
Serves: 10, 4-inch pancakes
 
Ingredients
  • 1 cup unbleached all-purpose flour
  • 1¼ tsp baking powder
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 cup water
  • 3 Tbsp light brown sugar
  • 2 Tbsp unsalted butter, melted
  • 1 egg
  • 1 tsp vanilla extract
  • ½ tsp grated lemon zest
  • ¼ cup hazelnuts, chopped
  • ¼ cup SACO Chocolate CHUNKS, chopped
Instructions
  1. In medium mixing bowl stir together flour, baking powder, cinnamon, nutmeg, salt and Buttermilk Blend.
  2. In large mixing bowl stir together water, brown sugar, butter, egg, vanilla and lemon zest.
  3. Add to flour mixture, stirring until nearly smooth.
  4. Fold in the hazelnuts and CHUNKS.
  5. Cook on lightly-greased griddle until bubbles form on top and bottom is nicely browned.
  6. Flip and cook the other side.
  7. Sprinkle with powdered sugar and serve with Orange Butter (see recipe in Sauces/Spreads).
Nutrition Information
Calories: 202 Fat: 6g Saturated fat: 2g Trans fat: 0g Carbohydrates: 36g Sugar: 25g Sodium: 162mg Fiber: 1g Protein: 3g Cholesterol: 8mg

 

Gramma’s Coconut Balls

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Gramma’s Coconut Balls
Serves: 48 balls
 
Ingredients
  • 2 cups shredded coconut
  • 2 cups walnuts, finely chopped
  • 1 cup butter, melted
  • 1 8oz pkg cream cheese
  • 1 tsp vanilla
  • 2 Tbsp powdered sugar
  • 1 bar paraffin wax
  • 12 oz SACO Chocolate CHUNKS
Instructions
  1. In bowl, mix coconut and chopped nuts, set aside.
  2. In another bowl, blend melted butter and cream cheese.
  3. Add vanilla.
  4. Slowly add powdered sugar to mixture.
  5. Add nuts and coconut to mixture, hand blend well.
  6. Form into round balls and refrigerate for 2 hours.
  7. In double boiler, heat paraffin wax and SACO Chocolate Chunks.
  8. When melted and mixed, use toothpick to dip coconut balls into chocolate.
  9. Set on waxed paper to cool.
  10. Add sprinkles if desired.
Nutrition Information
Calories: 89 Fat: 9g Saturated fat: 4g Trans fat: 0g Carbohydrates: 3g Sugar: 2g Sodium: 39mg Fiber: 1g Protein: 1g Cholesterol: 11mg