Browsing Archive: January, 2016

Oatmeal Chocolate Cake Large

Posted by Penny Moline on Wednesday, January 20, 2016, In : Cakes 
Water boiling 3 1/2 cups
Oats 2 cups
Brown sugar 2 cups
sugar 2 cups
butter 1 cup

eggs 4 each
flour AP 3 1/2 cups
Cocoa 2 T
Soda 2 t
salt 1 t
chocolate chips 2 pounds ( more if desired)


Combine oats and water and let stand
cream sugar, butter eggs


add flour, cocoa, soda and salt mix together

Mix cream mixture and dry mixture
Add oats and 1/2 the chocolate chips to combine

Pour batter in greased pan
Add the remaining chips to top of cake
bake at 350 for 40 minutes or until done

I like to add additional chips aft...
Continue reading ...
 

Beef and Broccoli Stir Fry

Posted by Penny Moline on Wednesday, January 20, 2016, In : Beef 
Cut beef into strips 11 pounds
Ginger root diced 6 tablespoons
garlic 6 tablespoons
onion diced 2 cups
soy sauce 1 cup
broccoli 5 pounds
celery bias cut 4 pounds
peppers red 1 pound
peppers green 1 pound
green onions 2 pounds
beef stock 2 quarts
cornstarch slurry 1 quart
soy sauce 1 cup

Combine beef with ginger, garlic and onion
Let set overnight in the refrigerator covered

Add soy sauce and mix
Cut broccoli into bite size pieces
Shock broccoli for 1 1/2 minutes in steamer or in boiling water then into ice wa...
Continue reading ...
 

Cream Pie

Posted by Penny Moline on Wednesday, January 20, 2016, In : Pies 
Cornstarch 6 ounces
Sugar 1 pound
salt 1/2 tsp
cold milk 3 quarts
eggs, beaten 10 each
vanilla 2 tsp

Mix cornstarch, sugar and salt.  Add to cold milk and mix until smooth
Cook this mixture over water or in a heavy bottom sauce pan until thick and comes to a boil
Turn off heat
Add a little bit of your hot pudding mixture to the eggs, mix well then add another quart of the hot pudding mixture
add the remaining hot mixture all the while stirring well.
Return this mixture to heat and cook stirring constant...
Continue reading ...
 

Lemon Chiffon Pie

Posted by Penny Moline on Wednesday, January 20, 2016, In : Pies 
Water 1 pound 8 ounces
Sugar 8 ounces
Egg yolks 12 ounces
Cold water 4 ounces
Cornstarch 3 ounces
Sugar 8 ounces
Grated lemon zest 1/2 ounce
Gelatin 1 ounce
Cold water 8 ounces
Lemon juice 16 ounces
Egg whites 16 ounces
Sugar 16 ounces


Dissolve 8 ounces of sugar in 1 pound 8 ounces of water and bring to a boil
Beat egg yolks, cold water, 8 ounces of sugar and lemon zest until smooth
Gradually beat boiling syrup into the egg mixture
Return to heat, bring to a boil, beating constantly with a whip
Bloom 1 ounce...
Continue reading ...
 

Rice Pudding

Posted by Penny Moline on Wednesday, January 20, 2016, In : Desserts 
Rice long or medium grain 8 ounces
Milk 3 pounds
vanilla .33 ounce
salt .08 ounce
Egg yolks 3 ounce
sugar 8 ounce
light cream or half and half 8 ounce

Combine rice, milk vanilla and salt in a heavy sauce pan, cover and let simmer over low heat until the rice is tender.
Stir occasionally to be sure mixture doesn't scorch.  Remove from heat when cooked
Combine egg yolks, sugar, and cream in a mixing bowl, mix until well combined
Add some of the hot mixture to the egg mixture and stir constantly, then add...
Continue reading ...
 

Cannoli

Posted by Penny Moline on Wednesday, January 20, 2016, In : Desserts 
Flour 2 cups
Sugar, granulated 2 Tablespoons
Cinnamon 1/4 teaspoon
Wine 1/4 cup
shortening 3 Tablespoons
Egg, slightly beaten 1 each
 
Vegetable oil for frying as needed
Beaten egg white or milk as needed

Cut shortening into flour until the mixture resembles coarse crumbs
fold in sugar and cinnamon
gradually add wine; a few drops at a time
add slightly beaten egg
form into a ball, cover and let rest in a cool place one to two hours
divide into quarters

On a slightly floured surface, roll out dough as thin a...
Continue reading ...
 

Philly Steak Sandwiches

Posted by Penny Moline on Wednesday, January 20, 2016, In : Beef 
Break apart steak ( or sirloin or other flavorful steak meat, sliced thin(

Meat 12 pounds
Onions julienne 1 pound
Red pepper julienne 1 pound
Green Pepper julienne 1 pound
mushrooms sliced 1 pound
Swiss cheese as needed for sandwiches

Saute meat and reserve
saute onions, peppers and mushrooms
combine meat with vegetables
Season with salt and pepper and a dash of Worcestershire sauce
portion in appropriate size for a hoagie bun
Cover with cheese and allow to melt
Serve on a hoagie



Continue reading ...
 

Baked custard large

Posted by Penny Moline on Wednesday, January 20, 2016, In : Desserts 


Eggs 1 pound
Sugar 1/2 pound
salt 1/2 teaspoon
vanilla 1/2 ounce
Milk 2.5 pounds

Combine the eggs, sugar, salt and vanilla in a mixing bowl.  Mix until thoroughly blended but do not whip.
Scald the milk in a double boiler or in a sauce pan over low heat
Gradually pour the milk into the egg mixture, stirring constantly
Skim off all foam from the surface of the liquid
Arrange custard cups in a shallow baking pan
butter the insides of the cups if the custards are to be unmolded
carefully pour the custard m...
Continue reading ...
 

Old Fashion Baked Custard

Posted by Penny Moline on Wednesday, January 20, 2016, In : Desserts 
Half and half 2 cups
Sugar 4 ounces
4 eggs plus one yolk

Lightly mix eggs and add sugar, add half and half strain into custard cups and bake in a water bath at 350 degrees, making sure that the internal temperature does not exceed 185 degrees
bake until set


Variation
3/4 cup granulated sugar
In a heavy pan cook sugar until caramel state
cover the bottom of cup with caramel then add the custard

** can be made with 2 cups of milk instead of half and half
Continue reading ...
 

Potato Seasoning

Posted by Penny Moline on Friday, January 8, 2016, In : Marinades and Rubs 
Salt 1 cup
Black pepper 1/4 cup
paprika 1/4 cup
onion powder 2 Tablespoons
Garlic powder 2 Tablespoons

Mix together
Continue reading ...
 

Cassata Frosting

Posted by Penny Moline on Friday, January 8, 2016, In : Frostings, Icings, and dessert sauces 
Semi sweet chocolate cut into small pieces 12 ounces
Strong black coffee 3/4 cup
butter cut into 1/2 inch pieces and fully chilled

Melt the chocolate with the coffee in a heavy sauce pan over low heat
Remove from pan and beat in chilled butter 1 piece at a time

Continue to beat mixture until smooth
chill until it thickens to a spreading consistency
Spread on cake swirling it as decoratively as you can
Place in the refrigerator and let the cassata ripen for at least 24 hours
Continue reading ...
 

Baked Apples with Streusel topping

Posted by Penny Moline on Friday, January 8, 2016, In : Desserts 
Slice 4 apples in half scoop out seeds with a melon baller
Place in water with a tablespoon of lemon juice

Mix together
 1/4 cup butter softened
1/2 cup oats
1/2 cup flour
1/2 cup brown sugar
1 tsp cinnamon
pinch of ginger
pinch of salt

Place apples on a baking sheet
Preheat oven to 350
Fill the top apple haves with the mixture
bake until golden brown and apples are tender


Continue reading ...
 

Honey Granola

Posted by Penny Moline on Friday, January 8, 2016, In : Breakfast 
3 cups old fashion oats ( not instant)
1/2 cup almonds
1/2 cup pumpkin seeds
1/2 cup sunflower seed
1/4 cup sesame seeds
1/2 tablespoon wheat germ ( optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup water
1/4 cup oil
1/2 cup honey
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 cup dried fruit, cranberries, cherries, apricots, dates, figs, or raisins

Preheat oven to 325
Combine oats, nuts, seeds, wheat germ, cinnamon and salt in a large bowl

In a small saucepan bring to a boil, water,...
Continue reading ...
 

Apple Raisin filling

Posted by Penny Moline on Friday, January 8, 2016, In : Desserts 
Apples 3 pounds
Raisins 4 ounces
Lemon juice 1 ounce
sugar 8 ounces
Mix apples, raisins, lemon and sugar and let macerate.  Drain liquid

sugar 8 ounces
cinnamon to taste
grated lemon zest to taste
walnuts ( optional) 4 ounces

Combine sugar, walnuts, and add to drained apples
Add lemon zest and cinnamon
Use in pastries and strudel
Continue reading ...
 

Shortcake

Posted by Penny Moline on Friday, January 8, 2016, In : Cookies 
butter 12 ounces
sugar 8 ounces
salt 3/4 teaspoon
almond extract 1 teaspoon
egg yolks 4 ounces
pastry flour 1 pound

cream butter, sugar, salt, almond flavoring with eggs
Add flour to combine
portion and bake
Continue reading ...
 

Fruit glaze

Posted by Penny Moline on Friday, January 8, 2016, In : Frostings, Icings, and dessert sauces 
Water 1 quart
Sugar 1 pound 8 ounces

corn starch 4 ounces ( add water for slurry)
corn syrup 4 ounces
lemon juice 1 ounce
fruit puree 1 pint

Bring water and sugar to a boil
dissolve starch in water and stir into sugar mixture.  cook until thick and clear
add corn syrup, lemon juice, and fruit puree
return to a simmer
adjust color if necessary with puree and coloring
Continue reading ...
 

Melba Sauce

Posted by Penny Moline on Friday, January 8, 2016, In : Frostings, Icings, and dessert sauces 
Raspberries 1 pound 8 ounces
red current jelly 8 ounces
sugar 4 ounces

Puree raspberries and put through a sieve
combine ingredients and simmer to thicken as desired
Continue reading ...
 

Lemon sauce #2

Posted by Penny Moline on Friday, January 8, 2016, In : Frostings, Icings, and dessert sauces 
Sugar 1 pound
Water 1 1/2 pint

cornstarch slurry 3 tablespoon

Lemon juice 4 ounces
Lemon rind 2 teaspoons
Nutmeg 1/4 teaspoon
salt 1/4 teaspoon
butter 2 ounces

Bring sugar and water to a boil
Add cornstarch and cook 5 minutes
Remove from heat and add lemon juice, rind, nutmeg and salt
incorporate the butter in small pieces until combined and smooth
Continue reading ...
 

Lemon sauce

Posted by Penny Moline on Friday, January 8, 2016, In : Frostings, Icings, and dessert sauces 
Sugar granulated 1 pound
cornstarch 1.5 ounce
salt 1/4 teaspoon

water boiling 1 quart

lemon juice 1/3 cup
butter 1/2 ounce

Mix dry ingredients
Add boiling water to dry ingredients and cook until clear
Add lemon juice and butter
mix until smooth
Continue reading ...
 

Clear Quick Glaze

Posted by Penny Moline on Friday, January 8, 2016, In : Frostings, Icings, and dessert sauces 
Water 1 pint
corn syrup 1 quart
combine until smooth
Continue reading ...
 

Chocolate Sauce

Posted by Penny Moline on Friday, January 8, 2016, In : Frostings, Icings, and dessert sauces 
Sugar, granulated 12 ounces
cornstarch 2 ounces
salt 1 teaspoon
cocoa 3 ounces
water cold 1 cup
water boiling hot 3 1/2 cup
butter 6 ounces
vanilla 1 teaspoon

Mix dry ingredients 
Add cold water gradually to form a smooth paste
Add boiling water slowly while stirring.  Boil 5 minute or until thick 
Remove from heat
Add butter combine until smooth
Continue reading ...
 

Basic Granola Recipe

Posted by Penny Moline on Friday, January 8, 2016, In : Breakfast 
3 cups rolled oats, use old fashioned not instant
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup small diced fruit, such as dried cranberries, raisins etc
1/2 cup nuts like sunflower seeds, pecans, walnuts pumpkin seed etc

Heat oven to 350
Place oats, brown sugar, cinnamon and salt in a large bowl, combine
place oil, hone and vanilla and mix together then pour over the oat mixture
spread to a thin laye...
Continue reading ...
 

Basic Granola Recipe

Posted by Penny Moline on Friday, January 8, 2016, In : Breakfast 
3 cups rolled oats ( do not use instant use old fashion)
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup honey
1/4 vegetable oil
1 teaspoon vanilla extract
1/2 cup dried fruit, dried cranberries, raisins, any dried fruit
1/2 cup chopped nuts, sunflower seeds, pumpkin seeds, pecans, what ever you have on hand

Heat oven to 350 
Place oats, brown sugar, cinnamon and salt in a large bowl stir to combine and set aside
in a small bowl place honey, oil and vanilla mix we...
Continue reading ...
 

Pumpkin Spice Mix

Posted by Penny Moline on Friday, January 8, 2016, In : Spice and Seasoning savory and sweet 
1/3 cup ground cinnamon
1 Tablespoon ground ginger
1 Tablespoon ground nutmeg or mace
1 1/2 teaspoon ground cloves
1 1/2 teaspoon ground alspice
Continue reading ...
 

Italian Cream Cheese Frosting

Posted by Penny Moline on Friday, January 8, 2016, In : Frostings, Icings, and dessert sauces 
Cream Cheese 1 pound
Butter 8 ounces
Powdered sugar 2 pounds
Vanilla 2 teaspoons
Almond flavoring 2 teaspoons
Lemon peel 2 Tablespoons
Orange Peel 1 Tablespoon
Chocolate 4 ounces chopped or use chocolate chips

This is great over a yellow cake or white cake.  You could even use it on a Chocolate cake.  Enjoy
Continue reading ...
 

test

Posted by Penny Moline on Thursday, January 7, 2016,
test
Continue reading ...
 
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Browsing Archive: January, 2016

Oatmeal Chocolate Cake Large

Posted by Penny Moline on Wednesday, January 20, 2016, In : Cakes 
Water boiling 3 1/2 cups
Oats 2 cups
Brown sugar 2 cups
sugar 2 cups
butter 1 cup

eggs 4 each
flour AP 3 1/2 cups
Cocoa 2 T
Soda 2 t
salt 1 t
chocolate chips 2 pounds ( more if desired)


Combine oats and water and let stand
cream sugar, butter eggs


add flour, cocoa, soda and salt mix together

Mix cream mixture and dry mixture
Add oats and 1/2 the chocolate chips to combine

Pour batter in greased pan
Add the remaining chips to top of cake
bake at 350 for 40 minutes or until done

I like to add additional chips aft...
Continue reading ...
 

Beef and Broccoli Stir Fry

Posted by Penny Moline on Wednesday, January 20, 2016, In : Beef 
Cut beef into strips 11 pounds
Ginger root diced 6 tablespoons
garlic 6 tablespoons
onion diced 2 cups
soy sauce 1 cup
broccoli 5 pounds
celery bias cut 4 pounds
peppers red 1 pound
peppers green 1 pound
green onions 2 pounds
beef stock 2 quarts
cornstarch slurry 1 quart
soy sauce 1 cup

Combine beef with ginger, garlic and onion
Let set overnight in the refrigerator covered

Add soy sauce and mix
Cut broccoli into bite size pieces
Shock broccoli for 1 1/2 minutes in steamer or in boiling water then into ice wa...
Continue reading ...
 

Cream Pie

Posted by Penny Moline on Wednesday, January 20, 2016, In : Pies 
Cornstarch 6 ounces
Sugar 1 pound
salt 1/2 tsp
cold milk 3 quarts
eggs, beaten 10 each
vanilla 2 tsp

Mix cornstarch, sugar and salt.  Add to cold milk and mix until smooth
Cook this mixture over water or in a heavy bottom sauce pan until thick and comes to a boil
Turn off heat
Add a little bit of your hot pudding mixture to the eggs, mix well then add another quart of the hot pudding mixture
add the remaining hot mixture all the while stirring well.
Return this mixture to heat and cook stirring constant...
Continue reading ...
 

Lemon Chiffon Pie

Posted by Penny Moline on Wednesday, January 20, 2016, In : Pies 
Water 1 pound 8 ounces
Sugar 8 ounces
Egg yolks 12 ounces
Cold water 4 ounces
Cornstarch 3 ounces
Sugar 8 ounces
Grated lemon zest 1/2 ounce
Gelatin 1 ounce
Cold water 8 ounces
Lemon juice 16 ounces
Egg whites 16 ounces
Sugar 16 ounces


Dissolve 8 ounces of sugar in 1 pound 8 ounces of water and bring to a boil
Beat egg yolks, cold water, 8 ounces of sugar and lemon zest until smooth
Gradually beat boiling syrup into the egg mixture
Return to heat, bring to a boil, beating constantly with a whip
Bloom 1 ounce...
Continue reading ...
 

Rice Pudding

Posted by Penny Moline on Wednesday, January 20, 2016, In : Desserts 
Rice long or medium grain 8 ounces
Milk 3 pounds
vanilla .33 ounce
salt .08 ounce
Egg yolks 3 ounce
sugar 8 ounce
light cream or half and half 8 ounce

Combine rice, milk vanilla and salt in a heavy sauce pan, cover and let simmer over low heat until the rice is tender.
Stir occasionally to be sure mixture doesn't scorch.  Remove from heat when cooked
Combine egg yolks, sugar, and cream in a mixing bowl, mix until well combined
Add some of the hot mixture to the egg mixture and stir constantly, then add...
Continue reading ...
 

Cannoli

Posted by Penny Moline on Wednesday, January 20, 2016, In : Desserts 
Flour 2 cups
Sugar, granulated 2 Tablespoons
Cinnamon 1/4 teaspoon
Wine 1/4 cup
shortening 3 Tablespoons
Egg, slightly beaten 1 each
 
Vegetable oil for frying as needed
Beaten egg white or milk as needed

Cut shortening into flour until the mixture resembles coarse crumbs
fold in sugar and cinnamon
gradually add wine; a few drops at a time
add slightly beaten egg
form into a ball, cover and let rest in a cool place one to two hours
divide into quarters

On a slightly floured surface, roll out dough as thin a...
Continue reading ...
 

Philly Steak Sandwiches

Posted by Penny Moline on Wednesday, January 20, 2016, In : Beef 
Break apart steak ( or sirloin or other flavorful steak meat, sliced thin(

Meat 12 pounds
Onions julienne 1 pound
Red pepper julienne 1 pound
Green Pepper julienne 1 pound
mushrooms sliced 1 pound
Swiss cheese as needed for sandwiches

Saute meat and reserve
saute onions, peppers and mushrooms
combine meat with vegetables
Season with salt and pepper and a dash of Worcestershire sauce
portion in appropriate size for a hoagie bun
Cover with cheese and allow to melt
Serve on a hoagie



Continue reading ...
 

Baked custard large

Posted by Penny Moline on Wednesday, January 20, 2016, In : Desserts 


Eggs 1 pound
Sugar 1/2 pound
salt 1/2 teaspoon
vanilla 1/2 ounce
Milk 2.5 pounds

Combine the eggs, sugar, salt and vanilla in a mixing bowl.  Mix until thoroughly blended but do not whip.
Scald the milk in a double boiler or in a sauce pan over low heat
Gradually pour the milk into the egg mixture, stirring constantly
Skim off all foam from the surface of the liquid
Arrange custard cups in a shallow baking pan
butter the insides of the cups if the custards are to be unmolded
carefully pour the custard m...
Continue reading ...
 

Old Fashion Baked Custard

Posted by Penny Moline on Wednesday, January 20, 2016, In : Desserts 
Half and half 2 cups
Sugar 4 ounces
4 eggs plus one yolk

Lightly mix eggs and add sugar, add half and half strain into custard cups and bake in a water bath at 350 degrees, making sure that the internal temperature does not exceed 185 degrees
bake until set


Variation
3/4 cup granulated sugar
In a heavy pan cook sugar until caramel state
cover the bottom of cup with caramel then add the custard

** can be made with 2 cups of milk instead of half and half
Continue reading ...
 

Potato Seasoning

Posted by Penny Moline on Friday, January 8, 2016, In : Marinades and Rubs 
Salt 1 cup
Black pepper 1/4 cup
paprika 1/4 cup
onion powder 2 Tablespoons
Garlic powder 2 Tablespoons

Mix together
Continue reading ...
 

Cassata Frosting

Posted by Penny Moline on Friday, January 8, 2016, In : Frostings, Icings, and dessert sauces 
Semi sweet chocolate cut into small pieces 12 ounces
Strong black coffee 3/4 cup
butter cut into 1/2 inch pieces and fully chilled

Melt the chocolate with the coffee in a heavy sauce pan over low heat
Remove from pan and beat in chilled butter 1 piece at a time

Continue to beat mixture until smooth
chill until it thickens to a spreading consistency
Spread on cake swirling it as decoratively as you can
Place in the refrigerator and let the cassata ripen for at least 24 hours
Continue reading ...
 

Baked Apples with Streusel topping

Posted by Penny Moline on Friday, January 8, 2016, In : Desserts 
Slice 4 apples in half scoop out seeds with a melon baller
Place in water with a tablespoon of lemon juice

Mix together
 1/4 cup butter softened
1/2 cup oats
1/2 cup flour
1/2 cup brown sugar
1 tsp cinnamon
pinch of ginger
pinch of salt

Place apples on a baking sheet
Preheat oven to 350
Fill the top apple haves with the mixture
bake until golden brown and apples are tender


Continue reading ...
 

Honey Granola

Posted by Penny Moline on Friday, January 8, 2016, In : Breakfast 
3 cups old fashion oats ( not instant)
1/2 cup almonds
1/2 cup pumpkin seeds
1/2 cup sunflower seed
1/4 cup sesame seeds
1/2 tablespoon wheat germ ( optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup water
1/4 cup oil
1/2 cup honey
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 cup dried fruit, cranberries, cherries, apricots, dates, figs, or raisins

Preheat oven to 325
Combine oats, nuts, seeds, wheat germ, cinnamon and salt in a large bowl

In a small saucepan bring to a boil, water,...
Continue reading ...
 

Apple Raisin filling

Posted by Penny Moline on Friday, January 8, 2016, In : Desserts 
Apples 3 pounds
Raisins 4 ounces
Lemon juice 1 ounce
sugar 8 ounces
Mix apples, raisins, lemon and sugar and let macerate.  Drain liquid

sugar 8 ounces
cinnamon to taste
grated lemon zest to taste
walnuts ( optional) 4 ounces

Combine sugar, walnuts, and add to drained apples
Add lemon zest and cinnamon
Use in pastries and strudel
Continue reading ...
 

Shortcake

Posted by Penny Moline on Friday, January 8, 2016, In : Cookies 
butter 12 ounces
sugar 8 ounces
salt 3/4 teaspoon
almond extract 1 teaspoon
egg yolks 4 ounces
pastry flour 1 pound

cream butter, sugar, salt, almond flavoring with eggs
Add flour to combine
portion and bake
Continue reading ...
 

Fruit glaze

Posted by Penny Moline on Friday, January 8, 2016, In : Frostings, Icings, and dessert sauces 
Water 1 quart
Sugar 1 pound 8 ounces

corn starch 4 ounces ( add water for slurry)
corn syrup 4 ounces
lemon juice 1 ounce
fruit puree 1 pint

Bring water and sugar to a boil
dissolve starch in water and stir into sugar mixture.  cook until thick and clear
add corn syrup, lemon juice, and fruit puree
return to a simmer
adjust color if necessary with puree and coloring
Continue reading ...
 

Melba Sauce

Posted by Penny Moline on Friday, January 8, 2016, In : Frostings, Icings, and dessert sauces 
Raspberries 1 pound 8 ounces
red current jelly 8 ounces
sugar 4 ounces

Puree raspberries and put through a sieve
combine ingredients and simmer to thicken as desired
Continue reading ...
 

Lemon sauce #2

Posted by Penny Moline on Friday, January 8, 2016, In : Frostings, Icings, and dessert sauces 
Sugar 1 pound
Water 1 1/2 pint

cornstarch slurry 3 tablespoon

Lemon juice 4 ounces
Lemon rind 2 teaspoons
Nutmeg 1/4 teaspoon
salt 1/4 teaspoon
butter 2 ounces

Bring sugar and water to a boil
Add cornstarch and cook 5 minutes
Remove from heat and add lemon juice, rind, nutmeg and salt
incorporate the butter in small pieces until combined and smooth
Continue reading ...
 

Lemon sauce

Posted by Penny Moline on Friday, January 8, 2016, In : Frostings, Icings, and dessert sauces 
Sugar granulated 1 pound
cornstarch 1.5 ounce
salt 1/4 teaspoon

water boiling 1 quart

lemon juice 1/3 cup
butter 1/2 ounce

Mix dry ingredients
Add boiling water to dry ingredients and cook until clear
Add lemon juice and butter
mix until smooth
Continue reading ...
 

Clear Quick Glaze

Posted by Penny Moline on Friday, January 8, 2016, In : Frostings, Icings, and dessert sauces 
Water 1 pint
corn syrup 1 quart
combine until smooth
Continue reading ...
 

Chocolate Sauce

Posted by Penny Moline on Friday, January 8, 2016, In : Frostings, Icings, and dessert sauces 
Sugar, granulated 12 ounces
cornstarch 2 ounces
salt 1 teaspoon
cocoa 3 ounces
water cold 1 cup
water boiling hot 3 1/2 cup
butter 6 ounces
vanilla 1 teaspoon

Mix dry ingredients 
Add cold water gradually to form a smooth paste
Add boiling water slowly while stirring.  Boil 5 minute or until thick 
Remove from heat
Add butter combine until smooth
Continue reading ...
 

Basic Granola Recipe

Posted by Penny Moline on Friday, January 8, 2016, In : Breakfast 
3 cups rolled oats, use old fashioned not instant
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup small diced fruit, such as dried cranberries, raisins etc
1/2 cup nuts like sunflower seeds, pecans, walnuts pumpkin seed etc

Heat oven to 350
Place oats, brown sugar, cinnamon and salt in a large bowl, combine
place oil, hone and vanilla and mix together then pour over the oat mixture
spread to a thin laye...
Continue reading ...
 

Basic Granola Recipe

Posted by Penny Moline on Friday, January 8, 2016, In : Breakfast 
3 cups rolled oats ( do not use instant use old fashion)
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup honey
1/4 vegetable oil
1 teaspoon vanilla extract
1/2 cup dried fruit, dried cranberries, raisins, any dried fruit
1/2 cup chopped nuts, sunflower seeds, pumpkin seeds, pecans, what ever you have on hand

Heat oven to 350 
Place oats, brown sugar, cinnamon and salt in a large bowl stir to combine and set aside
in a small bowl place honey, oil and vanilla mix we...
Continue reading ...
 

Pumpkin Spice Mix

Posted by Penny Moline on Friday, January 8, 2016, In : Spice and Seasoning savory and sweet 
1/3 cup ground cinnamon
1 Tablespoon ground ginger
1 Tablespoon ground nutmeg or mace
1 1/2 teaspoon ground cloves
1 1/2 teaspoon ground alspice
Continue reading ...
 

Italian Cream Cheese Frosting

Posted by Penny Moline on Friday, January 8, 2016, In : Frostings, Icings, and dessert sauces 
Cream Cheese 1 pound
Butter 8 ounces
Powdered sugar 2 pounds
Vanilla 2 teaspoons
Almond flavoring 2 teaspoons
Lemon peel 2 Tablespoons
Orange Peel 1 Tablespoon
Chocolate 4 ounces chopped or use chocolate chips

This is great over a yellow cake or white cake.  You could even use it on a Chocolate cake.  Enjoy
Continue reading ...
 

test

Posted by Penny Moline on Thursday, January 7, 2016,
test
Continue reading ...
 
« Back to posts
 

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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