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Pecans

Premium Cocoa

Saco Cocoa Fruit Cake with Buttery Cocoa Frosting

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Saco Cocoa Fruit Cake with Buttery Cocoa Frosting
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake.
  • 2 Tbsp butter-flavored shortening
  • 14 Tbsp SACO Premium Cocoa, divided
  • 3 cups unbleached bread flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 Tbsp apple pie spice
  • ¾ cup honey
  • 1¼ sticks unsalted butter, melted and cooled
  • 3 large eggs
  • 2 cups granulated sugar
  • 1¼ cups pecans, chopped
  • 1 cup walnuts, chopped
  • ¾ cup cashews, chopped
  • ½ cup unsalted sunflower nuts
  • 4 cups diced fruits
  • Frosting
  • 2 Tbsp butter
  • 2 Tbsp SACO Premium Cocoa
  • 2 Tbsp water
  • 1 cup powdered sugar
  • ½ tsp vanilla extract halved candied cherries for garnish
Instructions
  1. Cake
  2. Position a rack in the lower third of the oven and preheat to 350°F.
  3. Lightly coat a 10 inch tube pan with the butter-flavored shortening, then dust the pan with 2 Tbsp. Saco Premium Cocoa.
  4. In medium mixing bowl, sift the flour, remaining Cocoa, baking powder, baking soda, salt, and spice; set aside In separate mixing bowl, with a rubber spatula, blend the honey, melted butter, eggs and sugar.
  5. Add the dry mixture to the honey mixture and blend until smooth.
  6. Fold in the nuts and fruits.
  7. Spoon batter into the prepared tube pan and rap the pan sharply on the counter a few times to level the batter.
  8. Bake for 1½ hours, or until a cake tester inserted in the center of the cake comes out dry.
  9. Cool the cake in the pan on a wire rack for 1 hour.
  10. Take cake out of the pan and let cool to room temperature, right side up, on a wire rack.
  11. frosting (Melt butter in a small saucepan over low heat.
  12. Whisk in Saco Cocoa and water, stirring until smooth and slightly thickened.
  13. Do not boil.
  14. Remove from heat, cool slightly.
  15. Gradually add powdered sugar and vanilla, beating with wire whisk until blended.
  16. Frost cooled cake and garnish with candied cherries, if desired
Nutrition Information
Calories: 605 Fat: 28g Saturated fat: 8g Trans fat: 0g Carbohydrates: 87g Sugar: 46g Sodium: 173mg Fiber: 6g Protein: 9g Cholesterol: 58mg

 

Premium Cocoa

Saco Brownies

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Saco Brownies
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 8 Tbsp butter
  • 2 Tbsp oil
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup flour
  • ¼ tsp salt
  • 6 Tbsp SACO Premium Cocoa
  • ¾ cup pecans, chopped
Instructions
  1. Preheat oven to 350°F.
  2. Grease 8-inch pan.
  3. Cream butter, oil and sugar.
  4. Add eggs one at a time, mixing well after each.
  5. Add vanilla.
  6. In a separate bowl whisk flour, salt and Saco Premium Baking Cocoa.
  7. Add to butter mixture and mix well.
  8. Add nuts.
  9. Spread in prepared pan and bake for 30 minutes.

 

Buttermilk

Rhubarb Muffins

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Rhubarb Muffins
Cook time: 
Total time: 
Serves: 18 muffins
 
Ingredients
  • 2½ cups unsifted all-purpose flour
  • ⅓ cup SACO Cultured Buttermilk Blend
  • ½ cup walnuts or pecans, chopped
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • 1 cup brown sugar
  • 1¼ cups water
  • ½ cup vegetable oil
  • 1 large egg
  • 2 tsp vanilla extract
  • 2½ cups fresh rhubarb, cut in
  • ½-inch
Instructions
  1. Preheat oven to 375°F.
  2. Grease or paper line 18 muffin cups.
  3. In large mixing bowl combine flour, Buttermilk Blend, nuts, baking powder, baking soda, salt and nutmeg.
  4. In small mixing bowl beat together brown sugar, water, oil, egg and vanilla.
  5. Stir into flour mixture just until moistened (batter will be lumpy).
  6. Fold rhubarb into batter.
  7. Spoon batter evenly into prepared muffin cups.
  8. Bake 18 to 20 minutes, or until wooden toothpick tests done.
  9. Cool in pans for 5 minutes.
  10. Place on wire rack to cool completely.
Nutrition Information
Calories: 199 Fat: 9g Saturated fat: 1g Trans fat: 0g Carbohydrates: 28g Sugar: 13g Sodium: 178mg Fiber: 1g Protein: 3g Cholesterol: 2mg

 

Buttermilk

Red, White and Moo Pineapple Surprise Cookies

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Red, White and Moo Pineapple Surprise Cookies
Cook time: 
Total time: 
Serves: 4 dozen cookies
 
Ingredients
  • Cookies
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • ½ tsp vanilla
  • ½ cup crushed pineapple, drained
  • ¼ cup water
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • 3½ cups flour
  • 1 tsp baking soda
  • ¾ tsp ground cinnamon
  • ½ tsp salt ¼ tsp ground nutmeg
  • 1 cup chopped pecans
  • 1⅔ cups vanilla milk chips
  • Frosting
  • 4 Tbsp cream cheese, softened
  • 2 cups powdered sugar
  • 1½ tsp SACO Cultured Buttermilk Blend
  • 2 Tbsp water
  • ½ tsp vanilla
  • ⅛ tsp salt food coloring, optional
Instructions
  1. Cookies
  2. Preheat oven to 350°F.
  3. In large mixing bowl, beat butter and sugar until well blended.
  4. Add eggs and vanilla; blend thoroughly.
  5. Blend in pineapple and water; mix well.
  6. In a small bowl combine the Saco Cultured Buttermilk, flour, baking soda, cinnamon, salt and nutmeg.
  7. Gradually add to butter mixture, mixing well.
  8. Stir in pecans and vanilla milk chips.
  9. Drop by tablespoonfuls onto lightly greased cookie sheets.
  10. Bake 10 to 12 minutes or until lightly browned around edges.
  11. Remove from cookie sheet to wire rack.
  12. Cool completely.
  13. Frost and decorate if desired.
Nutrition Information
Calories: 160 Fat: 8g Saturated fat: 4g Trans fat: 0g Carbohydrates: 20g Sugar: 13g Sodium: 96mg Fiber: 1g Protein: 2g Cholesterol: 21mg

 

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