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Buttermilk Chocolate Chunks Premium Cocoa

Cocoa Muffin Cups

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Cocoa Muffin Cups
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • ¾ cup SACO Premium Cocoa
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • 1 egg
  • ½ cup melted butter, cooled or vegetable oil
  • 2 tsp vanilla
  • 1 cup SACO Chocolate CHUNKS
Instructions
  1. Preheat oven to 350°F Line muffin cup pan with paper muffin holders.
  2. Whisk dry ingredients in a large bowl.
  3. Whisk wet ingredients in a medium bowl until well blended.
  4. Add together and stir until combined.
  5. Fold in chocolate chunks.
  6. Spoon into prepared muffin tins filling ⅔ full.
  7. Bake for 12-15 minutes.

 

Buttermilk Premium Cocoa

Cocoa Fudge Cake

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Cocoa Fudge Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 1⅔ cups all-purpose flour
  • 1½ cups granulated sugar
  • ⅔ cup SACO Premium Cocoa
  • 1½ tsp baking soda
  • 1 tsp salt
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 1½ cups water
  • ½ cup solid vegetable shortening
  • 2 eggs
  • 1 tsp vanilla extract
  • Fudge Frosting
  • ½ cup solid vegetable shortening
  • 2 cups granulated sugar
  • ½ cup SACO Premium Cocoa
  • 3 Tbsp vegetable oil
  • ⅔ cup milk
  • ½ tsp salt
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 2 tsp vanilla extract
Instructions
  1. cake (Have ingredients at room temperature. Preheat oven to 350°F. Grease and flour one 13 x 9 inch baking pan. In large mixing bowl sift together dry ingredients. Add remaining ingredients. Blend ½ minute on low speed, scraping bowl constantly.
  2. Beat 3 minutes on high speed, scraping bowl occasionally.
  3. Pour into pan(s).
  4. Bake 35 to 40 minutes, or until wooden toothpick tests done.
  5. Cool. (This recipe will also make 24 cupcakes.)
  6. Frost with Fudge Frosting.
  7. Fudge Frosting
  8. Mix all ingredients, except vanilla, in 2½-quart saucepan.
  9. Heat to rolling boil, stirring occasionally.
  10. Boil 1 minute without stirring.
  11. Place pan of frosting in bowl of ice and water.
  12. Beat frosting until smooth and of spreading consistency.
  13. Stir in vanilla.
  14. Makes enough to fill and frost two 9-inch layers or one 13 x 9 inch cake.
Nutrition Information
Calories: 199 Fat: 9g Saturated fat: 2g Trans fat: 1g Carbohydrates: 30g Sugar: 23g Sodium: 185mg Fiber: 1g Protein: 3g Cholesterol: 13mg

 

Premium Cocoa

Cocoa Fudge Bottom Dessert

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Cocoa Fudge Bottom Dessert
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1 cup cake flour
  • ¾ cup granulated sugar
  • 6 Tbsp SACO Premium Cocoa, divided
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup milk
  • 2 Tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1 cup nuts, chopped
  • 1 cup brown sugar
  • 1¾ cups very hot tap water
Instructions
  1. Preheat oven to 350°F.
  2. In large mixing bowl combine flour, sugar, 2 Tbsp cocoa, baking powder and salt.
  3. Add milk, oil, vanilla and nuts; stir well.
  4. Spread into an ungreased 9-inch square baking pan.
  5. In small mixing bowl stir together brown sugar and ¼ cup cocoa.
  6. Sprinkle evenly over batter.
  7. Pour hot water over batter.
  8. Bake 35 to 40 minutes, or until wooden toothpick tests done.
  9. There will be a fudge sauce at the bottom of the pan when cake is cooked.
  10. Cool in pan 10 to 15 minutes.
  11. Spoon some cake and fudge sauce onto dessert plates.
Nutrition Information
Calories: 383 Fat: 14g Saturated fat: 2g Trans fat: 0g Carbohydrates: 65g Sugar: 47g Sodium: 207mg Fiber: 2g Protein: 5g Cholesterol: 1mg

 

Premium Cocoa

Cocoa Crinkles

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Cocoa Crinkles
Cook time: 
Total time: 
Serves: 4 dozen
 
Ingredients
  • ½ cup unsalted butter or margarine, melted
  • ¼ cup vegetable oil
  • ¾ cup SACO Premium Cocoa
  • 2 cups granulated sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup powdered sugar
  • ¾ cup granulated sugar
Instructions
  1. In large mixing bowl beat together butter, oil, cocoa and 2 cups sugar.
  2. Add eggs, mixing well, then stir in vanilla.
  3. In medium mixing bowl combine flour, baking powder and salt.
  4. Stir into cocoa batter.
  5. Refrigerate several hours or overnight.
  6. When ready to make, preheat oven to 350°F.
  7. Place each of the two sugars left into separate bowls.
  8. Drop rounded teaspoonfuls of dough into granulated sugar, roll to coat, then roll in powdered sugar. Place on greased cookie sheet 2 inches apart.
  9. Bake 10 to 12 minutes until cookies are puffed but slightly firm at edges.
  10. Note: Rolling cookies in granulated sugar first prevents dough from absorbing powdered sugar. This step can be omitted, but creates more of a contrast between white sugar and dark brown cookie.
Nutrition Information
Calories: 106 Fat: 4g Saturated fat: 1g Trans fat: 0g Carbohydrates: 18g Sugar: 13g Sodium: 50mg Fiber: 1g Protein: 1g Cholesterol: 18mg

 

Chocolate Chunks Premium Cocoa

Cocoa Creamies

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Cocoa Creamies
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Brownies
  • 1 cup sugar
  • ½ cup SACO Premium Cocoa
  • ¼ tsp salt
  • ½ tsp baking powder
  • 3 Tbsp butter, melted
  • 2 Tbsp applesauce
  • 1 tsp vanilla
  • 2 eggs
  • ¾ cup flour
  • Topping
  • ½ cup cold milk
  • 2 Tbsp flour
  • ¼ cup butter, softened
  • ¼ cup shortening
  • ½ cup sugar
  • ½ cup flaked coconut
  • ¼ tsp coconut extract, optional
  • ½ cup SACO Chocolate CHUNKS
  • ¼ cup heavy whipping cream
Instructions
  1. Brownies
  2. Preheat oven to 350°F.
  3. Grease an 8-inch square pan.
  4. Combine first four ingredients in a medium bowl.
  5. In a separate bowl mix butter, applesauce and vanilla.
  6. Drop in eggs, stir well.
  7. Add flour and and other ingredients and beat until smooth.
  8. Spread into prepared pan.
  9. Bake for 25 minutes or until moist crumbs cling to a toothpick when inserted in center.
  10. Cool.
  11. Topping
  12. Mix milk and flour in a 2 cup microwave bowl.
  13. Cook in microwave for 2 minutes, stirring after 1 minute.
  14. Cool to room temperature.
  15. In medium mixing bowl cream together butter, shortening and sugar.
  16. Beat in to the cooked mixture until well-blended.
  17. Stir in coconut (and coconut extract if desired).
  18. Spread over cooled brownies.
  19. Warm the Saco Chocolate Chunks and heavy cream in the microwave for 30 seconds, stir, cook additional 15 seconds until completely melted and smooth.
  20. Pour over coconut layer.
  21. Store in refrigerator.
  22. Serve cold.
Nutrition Information
Calories: 235 Fat: 13g Saturated fat: 7g Trans fat: 0g Carbohydrates: 31g Sugar: 24g Sodium: 122mg Fiber: 1g Protein: 3g Cholesterol: 40mg

 

Buttermilk

Classic Sweet Dough

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Classic Sweet Dough
Serves: 3 dough portions
 
Ingredients
  • 9 cups all-purpose flour
  • ½ cup SACO Cultured Buttermilk Blend
  • ½ cup granulated sugar
  • 2 tsp salt
  • 2 pkgs active dry yeast
  • ½ cup butter or margarine, softened
  • 2 eggs (room temp.)
  • 2½ cups warm water (120°-130°F)
Instructions
  1. In large mixing bowl combine 3 cups all-purpose flour, Buttermilk Blend, sugar, salt and yeast.
  2. Add butter and eggs.
  3. Add warm water and beat on low speed until blended.
  4. Beat on medium speed 2 minutes.
  5. By hand, add enough remaining flour (5-6 cups), one cup at a time, to make a slightly stiff dough.  Turn dough out onto lightly-floured board, cover and let rest 5 minutes.
  6. Knead until smooth and elastic (5 to 8 minutes).
  7. Put in greased bowl, turning to grease all sides.
  8. Cover and let rise in warm place until doubled (about 1 hour).
  9. Punch down.
  10. Turn onto board and divide into thirds.
  11. Use Classic Sweet Dough to make the Cinnamon Rolls, Cinnamon Bread or Pecan Rolls (recipes in database).
  12. Each of these recipes uses ⅓ of the dough, so you can make one of each, or three of one!
Nutrition Information
Calories: 633 Fat: 13g Saturated fat: 7g Trans fat: 0g Carbohydrates: 110g Sugar: 44g Sodium: 641mg Fiber: 4g Protein: 15g Cholesterol: 73mg

 

Buttermilk Mix’n Drink

Clam Chowder, Manhattan, Montana Style w/ Cheddar & Green Onion Angel Biscuits

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Clam Chowder, Manhattan, Montana Style w/ Cheddar & Green Onion Angel Biscuits
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Chowder
  • 1 lb bacon sliced and cut into
  • ¼” pieces
  • 1 onion, chopped
  • 4 celery stalks, chopped
  • 2 bunches green onions, chopped
  • 32 oz clam juice
  • 36 oz clams in broth, chopped
  • 1¼ cups SACO Cultured Buttermilk Blend
  • ½ cup flour
  • ½ cup butter, melted
  • 3 potatoes, chopped to
  • ½” size
  • 1 tsp garlic powder
  • ½ tsp celery seed
  • 1 tsp rubbed thyme
  • ⅓ cup SACO Mix’n Drink Instant Skim Milk
  • 1 cup water
  • 2 cups whipping cream
  • Angel biscuits
  • ¼ cup warm water
  • 1 pkg dry yeast
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 tsp garlic powder
  • 3 cups flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ cup butter
  • 2 cups cheddar cheese, shredded
  • ½ cup green onions, chopped
  • 1 cup water
Instructions
  1. Chowder
  2. In a large pan cut up bacon in to pieces.
  3. Add onions, celery and green onions.
  4. Saute until limp but not brown, about 4 min.
  5. Stir in clam juice and clams with broth; heat gently.
  6. In a separate pan make roux with the Saco Cultured Buttermilk Blend, flour and melted butter until golden brown over low heat.
  7. Stir 2 cups of heated broth slowly into roux until thickened, then whisk back into soup pot.
  8. Add potatoes, garlic celery seed and thyme.
  9. Combine the Mix’n Drink with the water and whipping cream.
  10. Add to soup mixture.
  11. Heat gently.
  12. Angel Biscuits
  13. Preheat oven to 425°F.
  14. Combine warm water and yeast; set aside.
  15. Combine first six ingredients.
  16. Cut in butter, stir in cheese and green onions.
  17. Add yeast mixture and 1 cup of water.
  18. Stir to soft dough.
  19. Drop biscuits of desired size on greased baking sheet.
  20. Bake for about 15 minutes.

 

Buttermilk Premium Cocoa

Cinnamon Chocolate Swirl Muffins

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Cinnamon Chocolate Swirl Muffins
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • Muffins
  • 1 egg, slightly beaten
  • 1 cup water
  • ¼ cup shortening, melted
  • 2 cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • 1 Tbsp baking soda
  • ½ tsp salt
  • Chocolate Swirl
  • 1 Tbsp flour
  • ¼ cup SACO Premium Cocoa
  • ¼ cup sugar
  • ¼ cup water
Instructions
  1. Muffins
  2. Preheat oven to 400°F.
  3. Prepare muffin pan with paper liners.
  4. Combine all ingredients and stir until blended.
  5. Divide into prepared muffin cups.
  6. Add two tsp of chocolate mixture to each muffin; then with a knife create a swirl pattern by mixing the chocolate into the muffin batter.
  7. Bake for 20 minutes.
  8. Chocolate Swirl
  9. Combine all ingredients in a microwave safe pan.
  10. Cook for one minute, stirring twice.
  11. Set aside.
Nutrition Information
Calories: 149 Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 32g Sugar: 14g Sodium: 235mg Fiber: 1g Protein: 4g Cholesterol: 17mg

 

Buttermilk

Cinnamon Buttermilk Drop Cookies

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Cinnamon Buttermilk Drop Cookies
Cook time: 
Total time: 
Serves: 4 dozen cookies
 
Ingredients
  • Cinnamon Buttermilk Drop Cookies
  • ½ cup solid butter-flavored shortening
  • 1 cup granulated sugar
  • 1 egg
  • ¾ cup water
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • Topping
  • ¼ cup granulated sugar
  • 1 tsp ground cinnamon
Instructions
  1. Cinnamon Buttermilk Drop Cookies
  2. Preheat oven to 400°F.
  3. Lightly grease cookie sheet.
  4. In large mixing bowl blend together shortening, 1 cup sugar and egg thoroughly.
  5. Stir in water and vanilla.
  6. In medium mixing bowl sift together flour, baking soda, salt and SACO Buttermilk Blend.
  7. Blend into creamed mixture.
  8. Do not overbeat.
  9. Chill dough.
  10. Drop rounded teaspoonfuls of dough, about 2 inches apart, onto prepared cookie sheet.
  11. In small mixing bowl, combine Topping ingredients and sprinkle some over each cookie.
  12. Bake 8 to 10 minutes, or until set, but not brown.
Nutrition Information
Calories: 61 Fat: 2g Saturated fat: 1g Trans fat: 0g Carbohydrates: 9g Sugar: 5g Sodium: 41mg Fiber: 0g Protein: 1g Cholesterol: 4mg

 

Bake your best

Cinnamon Bread

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Cinnamon Bread
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • ⅓ Classic Sweet Dough recipe*
  • ¼ cup granulated sugar
  • 1½ tsp ground cinnamon Soft butter
Instructions
  1. Roll dough into a 12 x 7-inch rectangle.
  2. In small cup mix sugar and cinnamon together.
  3. Spread rectangle with soft butter and sprinkle with cinnamon-sugar mixture, saving 1 tablespoon for topping.
  4. Roll up, starting at narrow end.
  5. Pinch long edge of dough into roll to seal well.
  6. Tuck ends under.
  7. Place sealed edge down in greased 8-inch loaf pan.
  8. Brush with soft butter and sprinkle with remaining tablespoon cinnamon-sugar mixture.
  9. Cover and let rise until almost doubled (about 45 minutes).
  10. Bake in preheated 375°F oven for 30 to 35 minutes.
  11. Cover top of loaf with aluminum foil if bread is browning too fast.
  12. *Classic Sweet Dough recipe can be found by searching this database.
Nutrition Information
Calories: 138 Fat: 3g Saturated fat: 2g Trans fat: 0g Carbohydrates: 24g Sugar: 6g Sodium: 125mg Fiber: 1g Protein: 3g Cholesterol: 16mg

 

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