SacoFoods

Author: admin

Buttermilk

French Onion Bread

By No Comments

Save Print
French Onion Bread
Serves: 12 servings (in 1lb loaf)
 
Ingredients
  • 1lb Loaf
  • 10 Tbsp. water
  • 2 Tbsp olive oil
  • ⅓ cup fresh onion, diced
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • *2 2 Tbsp granulated sugar
  • 1 tsp salt
  • 2 cups bread flour
  • 2¼ tsp Red Star® Active Dry Yeast
  • 1.5lb Loaf
  • 11 Tbsp. water
  • 3 Tbsp olive oil
  • ½ cup fresh onion, diced
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • *2 3 Tbsp granulated sugar
  • 1½ tsp salt
  • 3 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: 111 Fat: 3g Saturated fat: 0g Trans fat: 0g Carbohydrates: 19g Sugar: 3g Sodium: 202mg Fiber: 1g Protein: 3g Cholesterol: 0mg

 

Mix’n Drink

Fooled Ya’ Zucchini Pie

By No Comments

Save Print
Fooled Ya’ Zucchini Pie
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Crust
  • 2¼ cups flour
  • 1 tsp salt
  • ⅔ cup oil
  • 6 Tbsp ice water
  • Filling
  • 5 cups zucchini, peeled and seeded, chopped
  • ⅓ cup lemon juice
  • 2 Tbsp butter
  • 5 Tbsp cornstarch
  • 2 Tbsp SACO Mix’n Drink Instant Skim Milk
  • 1¼ cups brown sugar
  • 1 tsp pumpkin pie spice
  • ⅛ tsp salt
Instructions
  1. Crust
  2. Combine flour and salt.
  3. Combine water and oil in separate container.
  4. Pour oil mixture over flour.
  5. Mix until barely blended. Roll half of dough out and place in 9” pie pan.
  6. Filling
  7. Preheat oven for 400°F.
  8. Combine zucchini, lemon juice and butter in large saucepan.
  9. Cook for 20 minutes until zucchini is tender.
  10. Combine cornstarch, Saco powdered milk, sugar, spice, and salt.
  11. Add into zucchini mixture and cook until it starts to thicken.
  12. Pour into pie crust.
  13. Roll out other half of dough, cut slits for steam, and place on top of pie.
  14. Bake for 15 minutes.
  15. Serve warm with whipped cream!
Nutrition Information
Calories: 481 Fat: 21g Saturated fat: 4g Trans fat: 0g Carbohydrates: 69g Sugar: 36g Sodium: 373mg Fiber: 2g Protein: 5g Cholesterol: 8mg

 

Premium Cocoa

Favorite Cocoa Cake

By No Comments

Save Print
Favorite Cocoa Cake
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 1 cup butter or margarine
  • 3 cups brown sugar, packed
  • 4 eggs
  • 2 tsp vanilla extract
  • 2⅔ cups all-purpose flour
  • ¾ cup SACO Premium Cocoa
  • 1 Tbsp baking soda
  • ½ tsp salt
  • 1⅓ cup sour cream
  • 1⅓ cup water, boiling
  • Frosting
  • ½ cup butter
  • 3 oz chocolate square, unsweetened
  • 3 oz chocolate square, semisweet
  • 6 cups powdered sugar
  • 1 cup sour cream
  • 2 tsp vanilla extract
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour 2-9 inch round baking pans.
  4. In a large mixing bowl, cream butter and brown sugar.
  5. Add eggs, one at a time, beating well after each addition.
  6. Beat on high speed until light and fluffy.
  7. Blend in vanilla. In a separate bowl combine flour, Saco Premium Baking Cocoa, baking soda and salt; add alternately with sour cream to creamed mixture.
  8. Mix on low speed just until combined.
  9. Stir in water until blended.
  10. Pour into prepared cake pans.
  11. Bake for 30-35 minutes or until inserted toothpick comes out clean.
  12. Frosting
  13. In a medium saucepan, melt butter and chocolate over low heat, stirring often.
  14. Cool slightly. In a mixing bowl, combine powdered sugar, sour cream and vanilla.
  15. Add chocolate mixture and beat until smooth.
  16. Spread frosting on the cooled cake.
Nutrition Information
Calories: 670 Fat: 27g Saturated fat: 16g Trans fat: 0g Carbohydrates: 107g Sugar: 87g Sodium: 482mg Fiber: 2g Protein: 5g Cholesterol: 110mg

 

Chocolate Chunks Premium Cocoa

Fast Chocolate Fudge

By No Comments

Save Print
Fast Chocolate Fudge
Serves: 25 servings
 
Ingredients
  • 1⅓ cups SACO Chocolate CHUNKS
  • ½ cup SACO Premium Cocoa, sifted
  • 2 Tbsp unsalted butter
  • 1¼ cups granulated sugar
  • ¾ cup heavy or whipping cream
  • 1 cup marshmallow cream
  • 2 tsp vanilla extract
  • ¾ cup nuts, coarsely chopped and toasted
Instructions
  1. Grease one 8 or 9-inch baking square pan.
  2. In large mixing bowl combine CHUNKS and cocoa; set aside.
  3. In 2 qt. saucepan bring butter, sugar and cream to a boil.
  4. Cook on low heat for 5 minutes, without stirring.
  5. Pour hot mixture over chocolate and cocoa.
  6. Let stand 1 minute and stir until smooth.
  7. Stir in marshmallow cream and vanilla; spread into prepared pan.
  8. Quickly sprinkle nuts over top of fudge, pressing gently into surface of the fudge.
  9. Chill 1 hour and cut fudge into 1-inch squares.
  10. Store in covered container in refrigerator.
  11. Fudge is soft at room temperature and best if eaten chilled.
  12. **Note: To toast nuts, spread them on a baking sheet and toast briefly in a 350°F oven until lightly browned.
  13. Set aside to cool.
Nutrition Information
Calories: 142 Fat: 7g Saturated fat: 3g Trans fat: 0g Carbohydrates: 20g Sugar: 17g Sodium: 6mg Fiber: 1g Protein: 1g Cholesterol: 6mg

 

Premium Cocoa

Fantastic Coconut Brownies

By No Comments

Save Print
Fantastic Coconut Brownies
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Brownies
  • 1 oz square unsweetened chocolate
  • ⅓ cup butter
  • 3 Tbsp SACO Premium Cocoa
  • 1 Tbsp vegetable oil
  • ⅔ cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 eggs
  • 1 cup sugar
  • 1 tsp vanilla
  • Coconut Filling
  • 2 Tbsp granulated sugar
  • ⅔ cup sweetened condensed milk
  • 1¼ cups coconut, shredded
  • 1 egg
  • ½ tsp vanilla
  • ¼ tsp coconut extract
Instructions
  1. Brownies
  2. Preheat oven to 350°F.
  3. In a double boiler melt chocolate and butter over simmering water.
  4. Add Saco Premium Baking Cocoa and vegetable oil.
  5. In a medium mixing bowl, sift or whisk flour, baking powder and salt.
  6. In a separate bowl, beat eggs and add sugar.
  7. Combine chocolate mixture with the eggs and sugar, add vanilla and mix well.
  8. Add flour mixture.
  9. Spread half of the brownie mixture in the bottom of a greased 8 inch square pan.
  10. Cover with the coconut mixture.
  11. Spread remaining brownie mixture over the top.
  12. Bake about 35 minutes or until a toothpick comes out clean or the center is almost set.
  13. Cool completely.
  14. Sprinkle with powdered sugar, if desired.
  15. Coconut Filling
  16. Stir together sugar, condensed milk, coconut, egg, vanilla and coconut extract.
  17. Set aside.
Nutrition Information
Calories: 216 Fat: 10g Saturated fat: 6g Trans fat: 0g Carbohydrates: 30g Sugar: 24g Sodium: 126mg Fiber: 1g Protein: 3g Cholesterol: 49mg

 

Buttermilk

Fair Maiden Cookies

By No Comments

Save Print
Fair Maiden Cookies
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • Cookies
  • 2 eggs
  • 1 cup butter
  • 2 cups brown sugar
  • 1 tsp vanilla
  • 2 tsp soda
  • 2 tsp baking powder
  • 3¼ cup flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • Frosting
  • ½ cup butter
  • 1 cup brown sugar
  • ¼ tsp salt
  • ¼ cup milk powdered sugar
Instructions
  1. Cookies
  2. Preheat oven to 350°F.
  3. Cream together the eggs and butter and sugar.
  4. Add vanilla.
  5. In a separate bowl combine the soda, baking powder, flour and Saco Cultured Buttermilk Blend. Add dry mixture to creamed, alternating with water, and beat until well-blended.
  6. Drop by teaspoonful on to greased cookie sheet and bake 7 - 10 minutes, or until cookies puff then begin to flatten again.
  7. Remove from cookie sheet on to cooling racks to cool completely.
  8. Frost when completely cool.
  9. Frosting
  10. Stir butter and sugar over low heat until melted.
  11. Add salt and milk; bring to a boil.
  12. Boil for one minute.
  13. Cool.
  14. Add powdered sugar to desired consistency.
Nutrition Information
Calories: 270 Fat: 10g Saturated fat: 6g Trans fat: 0g Carbohydrates: 45g Sugar: 34g Sodium: 215mg Fiber: 0g Protein: 2g Cholesterol: 38mg

 

Buttermilk

English Toffee Cappicino Muffins with Walnuts & Strusel Topping

By No Comments

Save Print
English Toffee Cappicino Muffins with Walnuts & Strusel Topping
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • Muffins
  • 2 cups flour
  • ¾ cup sugar
  • 2½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 3 Tbsp English toffee cappuccino mix
  • 8oz pkg cream cheese, softened
  • ½ cup butter, softened
  • ½ cup water
  • 1 Tbsp oil
  • 2 eggs
  • 1½ cups nuts, chopped
  • Streusel
  • ¼ cup flour
  • ½ cup brown sugar
  • 2 Tbsp butter, softened
  • ½ cup walnuts, chopped
Instructions
  1. Muffins
  2. Preheat oven for 350°F.
  3. In a large bowl mix flour, sugar, baking powder, cinnamon, salt, Buttermilk Blend and cappuccino mix together.
  4. Mix in softened cream cheese and butter.
  5. Add water, oil, and eggs.
  6. Fold in nuts.
  7. Spray muffin tin with a non-stick coating spray.
  8. Fill muffin cups ¾ full and cover with streusel.
  9. Bake for 20-25 minutes.
  10. Streusel
  11. Combine flour, sugar and butter.
  12. Add nuts.
Nutrition Information
Calories: 523 Fat: 31g Saturated fat: 12g Trans fat: 0g Carbohydrates: 55g Sugar: 32g Sodium: 367mg Fiber: 2g Protein: 8g Cholesterol: 77mg

 

Chocolate Chunks Premium Cocoa

English Toffee

By No Comments

Save Print
English Toffee
Serves: 32 servings
 
Ingredients
  • Toffee
  • 1 lb butter
  • 2¼ cups granulated sugar
  • 1 cup almonds, whole or sliced
  • Chocolate Topping
  • 6 Tbsp SACO Premium Cocoa
  • 6 oz SACO Chocolate CHUNKS
  • 7 Tbsp butter
  • 6 Tbsp powdered sugar walnuts, finely chopped (optional)
Instructions
  1. Toffee
  2. Melt butter with sugar on medium heat until it starts to turn brown, stirring constantly until candy thermometer reads 260°F.
  3. Pour out onto Silpat mat to cool.
  4. Break into pieces.
  5. Chocolate Topping
  6. In a medium saucepan combine cocoa, Chunks, butter and powdered sugar.
  7. Heat until butter and Chunks are melted, stirring until smooth.
  8. Remove from heat.
  9. Dip pieces of toffee into chocolate and lay on waxed paper to dry.
  10. Sprinkle with nuts, if desired, and cool (refrigerate if necessary to solidify chocolate).
Nutrition Information
Calories: 198 Fat: 17g Saturated fat: 10g Trans fat: 0g Carbohydrates: 12g Sugar: 11g Sodium: 100mg Fiber: 1g Protein: 1g Cholesterol: 37mg

 

Buttermilk

English Muffins

By No Comments

Save Print
English Muffins
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 1 pkg active dry yeast
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 1 Tbsp granulated sugar
  • ½ tsp baking soda
  • 1½ tsp salt
  • 3 Tbsp solid vegetable shortening
  • 5½ cups all-purpose flour
  • 2 cups very warm water (120°-130°F) Cornmeal
Instructions
  1. In large mixing bowl thoroughly mix together yeast, Buttermilk Blend, sugar, baking soda, salt, shortening and 2 cups of flour.
  2. Gradually blend in warm water and beat on low speed until moistened.
  3. Beat on medium speed for 2 minutes.
  4. By hand, add enough remaining flour (2½ to 3½ cups) to make a moderately stiff dough.
  5. Cover and let rise until double (about 1 hour).
  6. Turn dough out onto well-floured surface and knead 3 or 4 times.
  7. Let rest 5 minutes.
  8. Lightly roll about ½ inch thick.
  9. Cut into 3-inch rounds with floured cutter.
  10. Carefully place on cookie sheet that is lightly covered with cornmeal.
  11. Cover and let rise 30 minutes.
  12. Heat griddle over medium heat (electric griddle 350°F).
  13. Sprinkle with cornmeal.
  14. Carefully transfer muffins to griddle.
  15. Cook 7 to 10 minutes.
  16. Turn, cook additional 7 to 10 minutes.
  17. To serve, split horizontally with fork.
  18. Toast and serve with butter and jam.
Nutrition Information
Calories: 191 Fat: 3g Saturated fat: 1g Trans fat: 0g Carbohydrates: 35g Sugar: 2g Sodium: 270mg Fiber: 1g Protein: 5g Cholesterol: 2mg

 

Buttermilk

English Muffin Loaves

By No Comments

Save Print
English Muffin Loaves
Cook time: 
Total time: 
Serves: 3 loaves
 
Ingredients
  • 6 cups all-purpose flour
  • 2 pkgs active dry yeast
  • 1 Tbsp granulated sugar
  • 2 tsp salt
  • ½ cup SACO Cultured Buttermilk Blend
  • ¼ tsp baking soda
  • 2½ cups very warm water (120°-130°F) Cornmeal
Instructions
  1. In large mixing bowl combine 3 cups flour, the yeast, sugar, salt, Buttermilk Blend and baking soda.  Add warm water to dry ingredients and beat at low speed until blended.
  2. Beat on medium speed for 2 minutes.
  3. By hand, add enough remaining flour (2½ to 3 cups), one cup at a time, to make a stiff dough.  Divide dough into thirds.
  4. Place in three 1-pound coffee cans that have been greased and sprinkled with cornmeal.
  5. Sprinkle tops of dough with cornmeal.
  6. Cover, let rise in warm place for 30 minutes.
  7. Bake in preheated 400°F oven 25 minutes.
  8. Bake on bottom rack of oven.
  9. Immediately remove from cans and cool.
  10. To serve, slice thick and toast.
Nutrition Information
Calories: 67 Fat: 0g Saturated fat: 0g Trans fat: 0g Carbohydrates: 14g Sugar: 1g Sodium: 111mg Fiber: 1g Protein: 2g Cholesterol: 1mg

 

Recent posts

Saco Foods Announces Acquisition of Ancient Harvest and Pamela’s

MIDDLETON, Wis., Aug. 21, 2024 /PRNewswire/ -- Saco Foods ("Saco" or "the Company"), a... more»

Saco Foods Strategic Acquisition of Solo Foods

Middleton, WI Saco Foods, LLC., a branded, niche market-leading food products company,... more»
Instagram Feed

sacopantry