SacoFoods

Premium Cocoa

Orange Chocolate Brownies

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Orange Chocolate Brownies
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Brownies
  • 12 Tbsp SACO Premium Cocoa
  • 4 Tbsp vegetable oil
  • ¾ cup butter
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • Topping
  • 1 cup SACO Chocolate CHUNKS
  • ½ cup water
  • 2 Tbsp butter
  • 1½ tsp orange extract
  • 1 cup whipping cream, whipped until stiff
Instructions
  1. Brownies
  2. Preheat oven to 350°F.
  3. Line a 13 x 9 inch baking pan with foil and grease the foil.
  4. In a double boiler melt Saco Premium Cocoa, vegetable oil and butter; cool.
  5. Add sugar and mix well.
  6. Stir in eggs and vanilla.
  7. Add flour; mix well.
  8. Pour into prepared pan and bake for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs.
  9. Do not overbake.
  10. Topping
  11. In a double boiler melt the Saco Chocolate Chunks, water, butter and orange extract.
  12. Stir until smooth.
  13. Cool to room temperature.
  14. Fold in whipped cream.
  15. Spread over brownies.
  16. Chill before cutting.
  17. Store leftovers in the refrigerator.
Nutrition Information
Calories: 171 Fat: 10g Saturated fat: 6g Trans fat: 0g Carbohydrates: 20g Sugar: 15g Sodium: 44mg Fiber: 1g Protein: 2g Cholesterol: 36mg

 

Old-Fashioned Hot Chocolate

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Old-Fashioned Hot Chocolate
Serves: 5, 8oz servings
 
Ingredients
  • ½ cup water
  • ½ cup granulated sugar
  • ½ cup SACO Premium Cocoa
  • ¼ tsp salt
  • 4 cups milk
  • ¾ tsp vanilla extract
Instructions
  1. In medium saucepan simmer together water, sugar, cocoa and salt, over moderate heat, stirring until lumps are dissolved (about 3 minutes).
  2. Add milk, stir and bring slowly to simmer (about 5 minutes-DO NOT BOIL).
  3. To enhance flavor, stir in vanilla just before serving.
Nutrition Information
Calories: 193 Fat: 3g Saturated fat: 2g Trans fat: 0g Carbohydrates: 36g Sugar: 20g Sodium: 232mg Fiber: 3g Protein: 9g Cholesterol: 8mg

 

Old-Fashioned Chocolate Fudge

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Old-Fashioned Chocolate Fudge
Serves: 1 lb
 
Ingredients
  • 2 cups granulated sugar
  • ⅔ cup milk
  • ⅓ cup SACO Premium Cocoa
  • 2 Tbsp corn syrup
  • ¼ tsp salt
  • 2 Tbsp butter or margarine
  • 1 tsp vanilla extract
  • ½ cup nuts, chopped
Instructions
  1. Grease one 8-inch square baking pan.
  2. In 2-quart saucepan combine sugar, milk, cocoa, corn syrup and salt.
  3. Cook over medium heat, stirring constantly until sugar is dissolved.
  4. Cook, stirring occasionally, to 234°F on candy thermometer (or until small amount of mixture, dropped into very cold water, forms a soft ball which flattens when removed from water).
  5. Remove from heat, add butter.
  6. Cool mixture to 120°F without stirring (bottom of pan will be lukewarm).
  7. Add vanilla, beat vigorously and continuously for 2 minutes with wooden spoon.
  8. Quickly stir in nuts.
  9. Spread mixture evenly into prepared pan.
  10. Cool until firm.  Cut into squares.
Nutrition Information
Calories: 150 Fat: 4g Saturated fat: 1g Trans fat: 0g Carbohydrates: 29g Sugar: 26g Sodium: 51mg Fiber: 1g Protein: 1g Cholesterol: 5mg

 

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

 

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

 

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

 

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

 

Into the Wild Fruity Fudge

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Into the Wild Fruity Fudge
Serves: 32 servings
 
Ingredients
  • 2 cups sugar
  • 1 cup whipping cream
  • 2 Tbsp SACO Premium Cocoa
  • ½ Tbsp white Karo syrup
  • 2 Tbsp butter
  • ½ cup huckleberries whole cashews
Instructions
  1. Combine all ingredients in medium saucepan and cook to soft ball stage.
  2. Let cool.
  3. Beat until it loses its gloss.
  4. Shape into balls, adding cashews along the edges to look like bear claws.