SacoFoods

Chocolate Chunks

Buttermilk Treasure Bars

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Buttermilk Treasure Bars
Cook time: 
Total time: 
Serves: 4 dozen cookies
 
Ingredients
  • Bars
  • ½ cup butter or margarine, softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
  • ¼ cup SACO Cultured Buttermilk Blend
  • ¾ cup water
  • 1 cup maraschino cherries, chopped
  • 1 cup walnuts, chopped
  • 1 cup SACO Chocolate CHUNKS
  • Vanilla Butter Frosting
  • ⅓ cup butter or margarine, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 Tbsp milk
Instructions
  1. Bars
  2. Preheat oven to 325°F.
  3. Grease one 15 x 10 pan.
  4. In large mixing bowl cream together butter and sugars.
  5. Add eggs and vanilla.
  6. In medium mixing bowl sift together flour, baking powder, salt, baking soda and Buttermilk Blend. Add dry ingredients to creamed mixture, alternating with water, stirring just until ingredients are well-mixed.
  7. Do not overbeat.
  8. Stir in cherries, nuts and CHUNKS.
  9. Spread into prepared pan.
  10. Bake 30 minutes, or until wooden toothpick tests done.
  11. Frost with Vanilla Butter Frosting.
  12. Vanilla Butter Frosting
  13. In large mixing bowl blend together butter and sugar.
  14. Stir in vanilla and enough milk to obtain desired consistency.
  15. Beat until frosting is smooth.
  16. Spread on cooled bars.
Nutrition Information
Calories: 92 Fat: 5g Saturated fat: 2g Trans fat: 0g Carbohydrates: 12g Sugar: 7g Sodium: 62mg Fiber: 1g Protein: 1g Cholesterol: 6mg

 

Buttermilk Pound Cake with Chocolate & Almonds

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Buttermilk Pound Cake with Chocolate & Almonds
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • Cake
  • 2¾ cup sugar
  • 1½ cup butter, softened
  • 1 tsp vanilla
  • 7 eggs
  • 3 cups flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • ½ tsp almond extract
  • ½ cup SACO Chocolate CHUNKS
  • Garnish
  • 1 cup SACO Chocolate CHUNKS, melted
  • ½ cup cream
  • ½ cup almonds, sliced
Instructions
  1. Cake
  2. combine sugar and butter.
  3. Add vanilla and eggs, one at a time, beat well.
  4. In a separate bowl combine flour, baking powder, salt, Saco Cultured Buttermilk.
  5. Combine with the creamed mixture, add water, almond extract and Saco Chocolate Chunks.
  6. Mix well and pour into prepared pan.
  7. Bake for 55-65 minutes.
  8. Garnish when cooled.
  9. Garnish
  10. Combine all ingredients in a mixing bowl.
Nutrition Information
Calories: 681 Fat: 36g Saturated fat: 21g Trans fat: 0g Carbohydrates: 85g Sugar: 59g Sodium: 332mg Fiber: 3g Protein: 9g Cholesterol: 178mg

 

Best Ever Fudge

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Best Ever Fudge
Serves: 32 servings
 
Ingredients
  • 15 oz milk chocolate candy bars
  • 1 cup butter
  • 12 oz SACO Chocolate CHUNKS
  • 4 cups sugar
  • 1 can evaporated milk
  • 10 oz miniature marshmallows
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • ¼ cup water
  • 1 tsp vanilla
  • 1 tsp almond flavoring
  • 2 cups pecan halves, slightly broken
  • 1 toffee candy bar, finely chopped
Instructions
  1. Into a large mixing bowl break the milk chocolate bars, cut butter into chunks and add the chocolate chips.
  2. Set aside.
  3. In a large saucepan mix sugar, evaporated milk, marshmallows, Saco Cultured Buttermilk Blend and water.
  4. Bring to a boil and cook for 6 to 7 minutes, stirring constantly.
  5. Pour over the chocolate bars, butter and chocolate chip mixture.
  6. Beat by hand until smooth and starting to thicken.
  7. Stir in vanilla and almond flavoring, continue stirring until well blended.
  8. Add pecans.
  9. Pour into a buttered 13 x 9-inch baking pan.
  10. Sprinkle top with finely chopped Toffee bar.
  11. Let cool and cut into squares.

 

Banana Split Shortcakes

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Banana Split Shortcakes
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Shortcakes
  • 2 cups all-purpose flour
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • ⅓ cup sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ⅓ cup margarine
  • ⅔ cup water
  • 1 egg white, slightly beaten
  • Filling
  • 1 cup strawberries, sliced
  • 1 Tbsp sugar
  • 3.4 oz instant banana pudding
  • 2 cups milk
  • 8 oz can pineapple tidbits
  • ¼ cup roasted almonds, chopped
  • 8 oz Cool Whip
  • 8 Maraschino cherries
  • ½ cup SACO Chocolate CHUNKS, chopped
Instructions
  1. Shortcakes
  2. Preheat oven to 375°F.
  3. Combine flour, Saco Cultured Buttermilk Blend, sugar, baking powder and salt in a medium bowl. Remove ¼ cup of mixture; set aside.
  4. Cut in margarine just until mixture resembles coarse crumbs.
  5. Add water; stir just until dough clings together.
  6. Turn onto cutting board sprinkled with some of the remaining reserved flour mixture.
  7. Knead gently 8-10 times adding remaining flour mixture.
  8. Roll dough to ½ inch thickness.
  9. Cut with flower or any other decorative cutter; brush with egg white.
  10. Bake 17-19 minutes or until golden brown.
  11. Cool completely.
  12. Filling
  13. Toss sliced strawberries in sugar; let stand 30 minutes.
  14. Whisk banana pudding mix with milk for two minutes; set aside.
  15. Add drained pineapple to banana pudding.
  16. Split shortcakes.
  17. Spread half of the banana pudding mixture, add sliced strawberries; then top with remaining banana pudding.
  18. Top with shortcake top.
  19. Add Cool Whip, Saco Foods Chocolate Chunks, roasted almonds and a cherry.
Nutrition Information
Calories: 472 Fat: 20g Saturated fat: 6g Trans fat: 1g Carbohydrates: 66g Sugar: 32g Sodium: 668mg Fiber: 4g Protein: 10g Cholesterol: 12mg

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