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Dolci frutta

Dolci frutta FANCY FINISHES

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Dolci frutta FANCY FINISHES
 
Ingredients
  • 1 8oz pkg chocolate or creamy white Dolci frutta
Instructions
  1. Decorative Writing Spoon melted Dolci frutta into a dry pastry bag or waxed paper cone with a ⅛” round tip.
  2. Write directly onto whatever is being decorated; however, you may choose to write on waxed paper, let the message cool, repeat with a second layer for added strength and cool again.
  3. Handling with care, peel waxed paper from message and place upon cake.
  4. For an easy pattern, write the message on plain paper and slip it under the waxed paper to use as a guide.
  5. Garnishing Curls It’s quick and simple to make fancy curls with a common kitchen tool; the potato peeler.
  6. On a large sheet of waxed paper, spread ⅓ cup melted Dolci frutta out to a ½” layer.
  7. Allow to set.
  8. When it is hardened, turn it on its side.
  9. Using a peeler, shave off small curls.
  10. Can be used to decorate puddings, mousse, cakes, and cream pies.
  11. Lift carefully with toothpick to transfer shavings to dessert.

 

Dolci frutta

Dolci frutta DECORATIVE LEAVES

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Dolci frutta DECORATIVE LEAVES
 
Ingredients
  • 1 8oz pkg chocolate or creamy white Dolci frutta non-toxic leaves
Instructions
  1. Several hours in advance, wash and dry non-toxic lemon leaves (available at florists) or rose leaves work well, allowing to air dry on paper towels until ready to coat.
  2. Line cookie sheet with waxed paper.
  3. Generously paint underside with melted Dolci frutta.
  4. Do not allow the coating to overflow onto the front of the leaf.
  5. Set aside on waxed paper, and briefly place in refrigerator, allowing to cool until set.
  6. Starting at the stem, gently pull leaf away.
  7. Careful - if you do not tear the leaf, it can be reused! Keep the decorative leaves cool until needed. Use to garnish ice cream, berries, and fruit platters.
  8. When using leaves from your garden make certain they are non-toxic and have not been sprayed.* *NOTE: Although many leaves are harmless, any leaf can be potentially toxic if treated with sprays or systemic insecticides.
  9. If in any doubt of a leaf’s safety, do not use it.
  10. Some safe leaves: Rose, Lemon, Gardenia, Magnolia, Grape Ivy. Some toxic leaves: Poinsettia, English Ivy, Lily of the Valley, Mistletoe, Dieffenbachia, Oleander, Delphinium (Larkspur), Laurel, Azalea, Caladium, Hydraegea, Amaryllis, Jonquil, Daffodil, Narcissus, Holly, Rhododendron, Poppy.

 

Dolci frutta

Dolci frutta DECORATING HINTS

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Dolci frutta DECORATING HINTS
 
Ingredients
  • 1 8oz pkg chocolate or creamy white Dolci frutta
Instructions
  1. Dolci Dazzle To decorate frosted cakes or cream pies with fanciful shapes, spread melted Dolci frutta thinly onto waxed paper.
  2. Allow to partially set and cut with assorted cookie or canape cutters.
  3. Allow to harden completely.
  4. Lift with spatula and transfer to dessert.
  5. It’s a Pisa Cake Drizzle melted Dolci frutta around top edge of frosted cake allowing it to run down the sides in pretty ‘ribbons’.
  6. Cap Cakes Dip chocolate cupcake tops in melted Dolci frutta. Rolly Coneoli Before adding ice cream, dip the top rim of an inverted ice cream cone in melted Dolci frutta for a fancy look.
  7. Bona Fortuna Dress up a fortune cookie by dipping half in delicious melted Dolci frutta.

 

Dolci frutta

Dolci frutta CREAMY BERRY BASKETS

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Dolci frutta CREAMY BERRY BASKETS
 
Ingredients
  • 1 custard cup
  • 4 8-inch lengths of foil, each folded in half to make
  • 4” double-thick squares vegetable cooking spray
  • 1 8oz pkg chocolate or creamy white Dolci frutta
  • 1 pint strawberries
  • 1 Tbsp sugar or orange liqueur
  • 1 cup heavy cream
Instructions
  1. Reserve 4 best strawberries. Wash, drain, and slice the rest and set aside. Using an inverted custard cup as a mold, press a double-thick square of foil over top and down sides, curving foil back slightly at base. Remove from mold. Repeat to make 3 more foil cups. Spray the outside of each foil mold lightly with vegetable cooking spray. Melt Dolci frutta according to package directions. Dip 4 reserved berries for garnish and set aside on waxed paper. Fill a pastry bag, parchment, or waxed paper cone with remaining melted Dolci frutta.* Using or cutting a 1/16” tip, pipe or drizzle melted Dolci frutta in a circle around base of mold then up over the sides in a lacy basket pattern. Refrigerate 30 minutes to set.
  2. Drizzle a second layer to form almost solid bottom and strengthen sides.
  3. Re-cool 30 minutes until set.
  4. With cool, dry hands, carefully separate foil from finished ‘basket’.
  5. Hold basket lightly to prevent breakage; place each on a cool dessert plate.
  6. Fill baskets with sliced, drained berries.
  7. Top with sweetened** whipped cream.
  8. Garnish with reserved Dolci frutta-dipped berries.
  9. Serves 4.
  10. *If Dolci frutta cools, simply put parchment or waxed paper decorating cone back in microwave for a few moments to re-soften.
  11. If using pastry bag, remove any metal tips or rings before microwaving.
  12. **Use your choice of sugar or sweet liqueur to sweeten cream after whipping.
  13. Mix in well.

 

Dolci frutta

Dolci frutta A FUN TWIST on popcorn

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Dolci frutta A FUN TWIST on popcorn
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 8oz pkg chocolate or creamy white Dolci frutta popcorn
Instructions
  1. sweet n salty snack - chocolate drizzle popcorn.
  2. Spread salted popcorn on waxed paper.
  3. Prepare dulci frutta according to the directions on the package.
  4. Drizzle the salted popcorn with melted dolci frutta.
  5. Toss gently to mix, and allow chocolate to harden before enjoying

 

Buttermilk

Dilled Shrimp & Mushroom Chowder

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Dilled Shrimp & Mushroom Chowder
Serves: 4 servings
 
Ingredients
  • 1 cup fresh mushrooms, sliced
  • ¼ cup celery, chopped
  • ¼ cup green onion, sliced
  • 2 Tbsp butter
  • ¼ cup all-purpose flour
  • 1½ cup milk
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 1½ cups water
  • 12 oz shrimp, precooked and cleaned
  • 1 tsp fresh dill, snipped
Instructions
  1. In a 3 quart saucepan saute mushrooms, celery, and green onion in butter, until vegetables are tender.
  2. Stir in flour.
  3. Add milk and cream all at once.
  4. Whisk together Cultured Buttermilk Blend and water and add to pan.
  5. Cook and stir over medium heat until mixture is thick and bubbly.
  6. Stir in potatoes, shrimp and dill.  Heat through, stirring occasionally.
  7. Ladle into soup bowls.
  8. Garnish with additional fresh dill, if desired.
Nutrition Information
Calories: 252 Fat: 8g Saturated fat: 5g Trans fat: 0g Carbohydrates: 17g Sugar: 5g Sodium: 342mg Fiber: 1g Protein: 26g Cholesterol: 191mg

 

Buttermilk Premium Cocoa

Decadent Dark Chocolate Cake

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Decadent Dark Chocolate Cake
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • Cake
  • 1 cup all-purpose flour
  • ½ cup SACO Premium Cocoa
  • ½ tsp salt
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup water, room temperature
  • 2 tsp instant espresso coffee powder
  • 1 tsp vanilla
  • 10 unsalted butter, softened
  • 1⅓ cups granulated sugar
  • 3 eggs, beaten, room temperature
  • Glaze
  • 3 Tbsp unsalted butter
  • ⅓ cup whipping cream
  • ⅓ cup sugar
  • ⅓ cup SACO Premium Cocoa pinch salt
  • ½ tsp vanilla
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Spray a 6 cup bundt pan with nonstick cooking spray.
  4. In large bowl, sift flour, cocoa, salt, baking powder, baking soda and Buttermilk Blend.
  5. Set aside.
  6. In medium bowl, combine water, coffee powder, and vanilla; stir until coffee is dissolved.
  7. In large bowl, beat butter at medium speed until creamy.
  8. Slowly add sugar.
  9. Increase speed to medium-high; beat 4 to 5 minutes or until light and fluffy.
  10. Reduce speed to medium.
  11. Slowly add eggs to butter mixture, beating constantly.
  12. Alternately add flour mixture and coffee mixture, beginning and ending with flour mixture, beating at low speed only enough to combine ingredients after each addition, scraping bowl as necessary. Spread batter evenly in pan.
  13. Bake 45-55 minutes or until toothpick inserted in center comes out clean.
  14. Cool cake in pan on wire rack 10 minutes.
  15. Invert cake onto wire rack; cool completely.
  16. Glaze
  17. Melt butter in medium saucepan.
  18. Add cream, sugar, Cocoa and dash salt; mix well.
  19. Cook over medium heat until mixture is smooth and hot, do not boiling.
  20. Whisk constantly.
  21. Remove from heat; stir in vanilla.
  22. Refrigerate 15-20 minutes or until slightly thickened.
  23. Place cooled cake on rack over baking sheet.
  24. Pour glaze over cake.
  25. Let stand until firm.
Nutrition Information
Calories: 303 Fat: 16g Saturated fat: 6g Trans fat: 0g Carbohydrates: 41g Sugar: 28g Sodium: 161mg Fiber: 2g Protein: 4g Cholesterol: 65mg

 

Chocolate Chunks Premium Cocoa

Death by Chocolate Cookies

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Death by Chocolate Cookies
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • 1½ cups butter
  • 2 cups sugar
  • 2 cups brown sugar
  • 3 eggs
  • 3 tsp vanilla
  • ⅔ cup SACO Premium Cocoa
  • 3 cups flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 3½ cups oatmeal
  • 3 oz white chocolate, grated
  • 1 cup SACO Chocolate CHUNKS
  • 1 cup milk chocolate chips
Instructions
  1. Preheat oven to 375°F.
  2. Mix sugar, brown sugar, and butter until well blended.
  3. Add eggs and vanilla, beat well.
  4. Blend in Saco Premium Baking Cocoa, then add flour, salt, baking powder, baking soda and mix well.
  5. Stir in oatmeal and grated white chocolate.
  6. Add Saco Chocolate Chunks and chocolate chips, mix in.
  7. Roll into balls or drop by spoonful onto greased cookie sheets.
  8. Bake for 10-12 minutes.
  9. Decorate if desired.

 

Buttermilk

Date Filled Cookies

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Date Filled Cookies
Cook time: 
Total time: 
Serves: 4 dozen cookies
 
Ingredients
  • Filling
  • 2 cups dates, finely chopped
  • ¾ cup sugar
  • ¾ cup water
  • ½ cup nuts, chopped
  • Cookies
  • 1 cup shortening or margarine, softened
  • 2 cups brown sugar
  • 2 eggs
  • ½ cup water
  • 1 tsp vanilla
  • 3½ cups flour
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ tsp cinnamon
Instructions
  1. Filling
  2. Cook ingredients for filling slowly, stirring constantly until thickened.
  3. Set aside.
  4. Cookies
  5. Preheat oven to 400°F.
  6. Mix margarine, brown sugar and eggs well.
  7. Stir in the water and vanilla. Sift together the flour, Saco Cultured Buttermilk Blend, salt, baking soda and cinnamon.
  8. Combine will the creamed mixture.
  9. Drop by teaspoon onto ungreased baking sheet.
  10. Place ½ tsp of date filling on dough.
  11. Cover with ½ tsp of dough.
  12. Bake for 10 to 12 minutes or until lightly browned.
Nutrition Information
Calories: 83 Fat: 6g Saturated fat: 1g Trans fat: 1g Carbohydrates: 8g Sugar: 7g Sodium: 54mg Fiber: 1g Protein: 1g Cholesterol: 8mg

 

Mix’n Drink

Date and Cherry Jumbles

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Date and Cherry Jumbles
Cook time: 
Total time: 
 
Ingredients
  • 2½ cups flour, sifted
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 Tbsp SACO Mix’n Drink Instant Skim Milk
  • 1 cup nuts, chopped
  • 1 cup dates, chopped
  • ⅓ cup maraschino cherries, chopped
  • 2½ cups corn flakes, crushed
Instructions
  1. Preheat oven to 350°F.
  2. Sift flour, baking soda, baking powder and salt in a mixing bowl; blend well.
  3. In a separate bowl combine the shortening, sugar, eggs, vanilla and Saco Mix’n Drink.
  4. Add flour mixture and mix well.
  5. Stir in nuts, dates and cherries.
  6. Shape dough into small balls.
  7. Roll in crushed corn flakes.
  8. Place on cookie sheet and bake for 10 minutes.
  9. While warm, top each cookie with a ½ maraschino cherry.

 

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