SacoFoods

Vanilla

Premium Cocoa

Saco Cocoa Fruit Cake with Buttery Cocoa Frosting

By No Comments

Save Print
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

 

Buttermilk

Saco Chocolate Pound Cake

By No Comments

Save Print
Saco Chocolate Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 3 cups sugar
  • 1 cup vegetable shortening
  • 4 Tbsp butter, softened
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • .8oz pkg SACO Cultured Buttermilk Blend
  • 3 cups all-purpose flour
  • ½ tsp baking soda
  • 1 tsp salt
  • 12 Tbsp SACO Premium Cocoa
  • Icing
  • 4 Tbsp powdered sugar
  • ½ cup SACO Chocolate CHUNKS
  • 1 Tbsp butter
  • ⅛ cup almond slices
Instructions
  1. Cake
  2. Preheat oven to 300°F.
  3. In a large mixing bowl cream together the sugar, shortening and butter; add eggs and flavorings.
  4. In a separate bowl sift together all dry ingredients.
  5. Add to cream mixture alternating the dry ingredients and the water until well blended.
  6. Pour into a greased and floured bundt pan.
  7. Bake for 1½ - 2 hours or until inserted toothpick comes out clean.
  8. Icing
  9. Sprinkle top with powdered sugar.
  10. Melt Saco Chocolate Chunks with 1 Tbsp butter.
  11. Drizzle on the top and down the sides.
  12. Sprinkle with almond slices for decoration, if desired.
Nutrition Information
Calories: 445 Fat: 20g Saturated fat: 7g Trans fat: 2g Carbohydrates: 64g Sugar: 43g Sodium: 235mg Fiber: 2g Protein: 5g Cholesterol: 57mg

 

Buttermilk

Saco Cardamon Shortcakes

By No Comments

Save Print
Saco Cardamon Shortcakes
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 3 cups all-purpose flour
  • ½ cup golden brown sugar, packed
  • 3¾ tsp baking powder
  • 2¼ tsp ground cardamon
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ¾ cup unsalted butter, cold and cut into
  • ½” pieces
  • 3 large eggs
  • ½ cup cup water
  • 1½ tsp vanilla extract
  • 1½ Tbsp butter, melted Sugar
Instructions
  1. Preheat oven to 425°F.
  2. Combine first 7 ingredients; mix well.
  3. Add chilled butter and cut in until mixture resembles course meal.
  4. Transfer to large bowl.
  5. Beat eggs and add enough water to make 9 ounces.
  6. Add vanilla.
  7. Add to dry ingredients until dough binds together.
  8. Knead dough on floured surface, about 10 turns.
  9. Form into ball and flatten to 1 inch thick.
  10. Cut into wedges or shapes.
  11. Brush with melted butter, sprinkle with sugar.
  12. Bake on an ungreased sheet until just firm to touch.
  13. Before serving reheat at 350°F for about 5 minutes if desired or serve cold.

 

Premium Cocoa

Saco Brownies

By No Comments

Save Print
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.

 

Chocolate Chunks Premium Cocoa

S’Mores Cookies

By No Comments

Save Print
S’Mores Cookies
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • 1 cup whole wheat flour
  • 1 cup crushed graham crackers
  • ½ cup SACO Premium Cocoa
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup margarine, softened
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1½ cups SACO Chocolate CHUNKS
  • 1 cup mini marshmallows
  • ½ cup coconut
Instructions
  1. Set marshmallows on countertop, uncovered, overnight.
  2. This will help them to keep their shape while baking.
  3. Combine flour, graham crackers, Saco Premium Baking Cocoa, baking powder and salt.
  4. Set aside.
  5. In a medium bowl, cream together margarine and sugars.
  6. Beat in eggs and vanilla.
  7. Slowly add flour mix to cream mixture until well blended.
  8. Stir in Saco Chocolate Chunks, coconut and marshmallows.
  9. Chill in refrigerator for 1½ hours to give the cookies a slight cake like texture.
  10. Preheat oven to 350°F.
  11. Line cookie sheets with parchment paper.
  12. Drop dough by rounded tablespoonfuls onto prepared cookie sheets.
  13. Bake for 12-15 minutes.
  14. Remove from oven and let set on cookie sheet for about 5 minutes.
  15. Move to cooling rack to finish cooling.

 

Buttermilk

Rhubarb Muffins

By No Comments

Save Print
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

Rhubarb Cake

By No Comments

Save Print
Rhubarb Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • ½ cup solid vegetable shortening
  • 1½ cups brown sugar
  • 1 egg
  • 1 cup water
  • 1 tsp vanilla extract
  • 3 cups rhubarb, diced
  • Cinnamon Topping
  • 1 tsp ground cinnamon
  • ½ cup walnuts, chopped
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
Instructions
  1. Cake
  2. Preheat oven to 375°F.
  3. Grease one 13 x 9 inch pan.
  4. In medium mixing bowl sift together flour, baking soda, salt and SACO Buttermilk Blend; set aside. In large mixing bowl cream together shortening and sugar.
  5. Add egg and beat well.
  6. Stir in water.
  7. Add dry ingredients to creamed mixture and stir until well-blended.
  8. Do not overbeat.
  9. Fold in vanilla and rhubarb.
  10. Pour into pan.
  11. In small mixing bowl stir together all Cinnamon Topping ingredients.
  12. Sprinkle on topping before baking for 35 to 40 minutes, or until inserted wooden toothpick comes out clean.
  13. Cinnamon Topping
  14. in a medium mixing bowl combine all topping ingredients
Nutrition Information
Calories: 129 Fat: 5g Saturated fat: 1g Trans fat: 0g Carbohydrates: 21g Sugar: 14g Sodium: 122mg Fiber: 1g Protein: 2g Cholesterol: 6mg

 

Buttermilk

Rhubarb Bread

By No Comments

Save Print
Rhubarb Bread
Cook time: 
Total time: 
Serves: 20 servings
 
Ingredients
  • Bread
  • 1½ cups brown sugar
  • ⅔ cup vegetable oil
  • 1 cup water
  • 1 egg
  • 2½ cups all-purpose flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1½ cups rhubarb, diced
  • ½ cup nuts, chopped (optional)
  • Topping
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
Instructions
  1. Bread
  2. Preheat oven to 325°F.
  3. Grease two loaf pans, or one Bundt pan.
  4. In large mixing bowl beat together brown sugar, oil, water and egg.
  5. In medium mixing bowl combine flour, SACO Cultured Buttermilk Blend, baking soda and salt; add to brown sugar mixture.
  6. Mix in vanilla.
  7. Stir in rhubarb and nuts; blend well.
  8. Pour into prepared pan(s). - See more at: http://www.sacofoods.com/recipes/view/rhubarb-bread#sthash.gEcgggZT.dpuf) 2. topping (In large cup stir together topping ingredients. Sprinkle evenly over batter. Bake 45 to 60 minutes, or until wooden toothpick tests done.
Nutrition Information
Calories: 172 Fat: 7g Saturated fat: 1g Trans fat: 0g Carbohydrates: 24g Sugar: 12g Sodium: 192mg Fiber: 1g Protein: 2g Cholesterol: 1mg

 

Buttermilk

Red, White and Moo Pineapple Surprise Cookies

By No Comments

Save Print
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

 

Buttermilk Premium Cocoa

Red Velvet Sheet Cake

By No Comments

Save Print
Red Velvet Sheet Cake
Prep time: 
Cook time: 
Total time: 
Serves: 48 servings
 
Ingredients
  • Cake
  • 2¼ cups all-purpose flour, sifted
  • 1 tsp salt
  • 2 Tbsp SACO Premium Cocoa
  • 2 oz red food coloring
  • ½ cup shortening or butter
  • 1½ cups sugar
  • 2 large eggs
  • 1 cup water
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp vanilla extract
  • 1 tsp Kahlua Liqueur (optional)
  • 1½ tsp white vinegar
  • 1 tsp baking soda
  • Fluffy White Frosting
  • 1 cup milk
  • ¼ cup flour
  • 2 sticks butter
  • 1 cup sugar
  • 2 tsp vanilla extract
  • ½ cup coconut (for topping)
Instructions
  1. Cake
  2. Preheat oven to 350°F Prepare 11 x 17 sheet cake pan with shortening and flour or baking spray. Combine the sifted flour and salt.
  3. Set aside.
  4. In a separate bowl combine the cocoa and food coloring, stirring until smooth.
  5. Set aside.
  6. Cream together the shortening and sugar, beating for 4-5 minutes at medium speed, until fluffy. Add the eggs, one at a time, beating for at least 30 seconds after each addition.
  7. Add the cocoa/food coloring mixture.
  8. Mixing until color is somewhat uniform.
  9. Combine water, Saco Buttermilk Blend, vanilla, and Kahlua.
  10. At low speed, alternately add the flour mixture and the buttermilk mixture to the sugar mixture.
  11. Do not overbeat.
  12. In a small bowl, mix the vinegar with the baking soda.
  13. Stir briefly to mix.
  14. Add to the cake batter.
  15. Fold into the batter to blend well.
  16. Do not beat.
  17. Pour batter into prepared cake pan.
  18. Bake for 20 minutes or until cake tester comes out clean.
  19. Allow cake to cool before frosting.
  20. Fluffy White Frosting
  21. Cook the milk and flour in a heavy saucepan until very thick.
  22. Cool, covered, in refrigerator until very cold.
  23. Beat 2 sticks butter and 1 cup sugar for 8 minutes.
  24. Add the chilled milk/flour paste and beat for another 4 minutes.
  25. Add the vanilla in the last beating.
  26. Frost Red Velvet Sheet cake when cooled.
  27. Toast coconut on cookie sheet at 350°F for 5-7 minutes.
  28. Top cake with toasted coconut.
  29. Chill.
Nutrition Information
Calories: 132 Fat: 7g Saturated fat: 4g Trans fat: 0g Carbohydrates: 18g Sugar: 11g Sodium: 126mg Fiber: 1g Protein: 2g Cholesterol: 24mg

 

Recent posts

California Sun Dry partners with Galbani Cheese

Middleton, WI California Sun Dry, a leading sun-dried tomato brand, has teamed up with... more»

Powdered Goods in High Demand Due to #QuarantineBaking

Middleton, WI As more and more people are staying put inside their homes in an effort to... more»
Instagram Feed

sacopantry