Showing category "Frostings, Icings, and dessert sauces" (Show all posts)

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 ...
 

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 ...
 

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 ...
 

Caramel Sauces.... It's Apple season, here are three wonderful ones

Posted by Penny Moline on Tuesday, August 27, 2013, In : Frostings, Icings, and dessert sauces 

Carmel ... my favorite for carmel popcorn! 
you can cut this recipe down.  It's large, makes enough carmel for you to make gifts of the carmel popcorn.

brown sugar 5 pounds 8 ounces
sweet condensed milk 4 cans
corn syrup 3 pounds 12 ounces
butter 1 pound


Caramel sauce

1 cup sugar
2 Tablespoons light corn syrup
1/4 tsp salt
1/2 cup water
1/2 cup heavy cream
2 Tablespoons unsalted butter
1/2 tsp pure vanilla extract

here is the method for both;

in sauce pan, combine ingredients
cook over medium heat until sug...
Continue reading ...
 

Whipped Cream Cheese Frosting

Posted by Penny Moline on Monday, January 28, 2013, In : Frostings, Icings, and dessert sauces 
16 ounces cream cheese
1 1/2 cup powdered sugar ( more if needed)
1 teaspoon vanilla
1 cup heavy cream

beat the cream cheese until smooth ( be sure you have softened it to room temp first)
add the powedered sugar and combine

in a separate bowl whip the cream until it almost forms stiff peaks

put the whipped cream into the cream cheese bowl and beat together just until incorperated.  DO NOT overmix.
pull the bowl from the mixer and use a spatula to fold in the excess cream cheese from the bottom.

A stu...
Continue reading ...
 

GANACHE I AND GANACHE II

Posted by Penny Moline on Thursday, July 26, 2012, In : Frostings, Icings, and dessert sauces 
GANACHE

DARK CHOCOLATE, MILK CHOCOLATE, SEMI SWEET CHOCOLATE...WHAT EVER FLAVOR YOU LIKE... 7 OUNCES
HEAVY CREAM 9 OUNCES

MELT CHOCOLATE IN A WATER BATH- 
HEAT CREAM AND MIX WITH THE CHOCOLATE...

CHILL...

CAN BE USED AS A FROSTING, FOR TRUFFLES,  IT IS SO GOOD!

GANACHE II

WHITE CHOCOLATE 1 POUND
HEAVY CREAM 4 1/2 OUNCES
CAN ADD FOOD COLORING, TO DESIRED COLOR 

MELT THE WHITE CHOCOLATE IN A WATER BATH
HEAT THE CREAM AND MIX WITH THE CHOCOLATE, ADD A LITTLE FOOD COLORING
CHILL..
Continue reading ...
 

Simple butter cream 8 ounces

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 

butter 8 ounces
Shortening 4 ounces
powdered sugar 1 pound
egg whites 2 ea
lemon juice 1/2 teaspoon
Vanilla 1/2 teaspoon
Water optional

Using a paddle attachment, cream together butter shortening and sugar until well blended
add egg whites, lemon juice and vanilla
blend on medium speed , then mix on high until light and fluffy

may add water for a softer butter cream


Continue reading ...
 

Coconut Pecan Frosting

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 
Evaporated Milk 2 cups
Egg Yolks beaten 6 each ( 4 ounces)
Sugar, granulated 1 pound
butter 8 ounces
Pecan, finely chopped 12 ounce
Coconut 12 ounce
Vanilla 2 tsp

Combine milk, egg yolks, sugar, and butter
Cook in a double broiler over hot water until thickened
add pecans, coconut, and vanilla
cook, then beat well until thick enough to spread
Continue reading ...
 

Cocoa Fudge Icing

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 
Sugar 2 pounds
corn syrup 10 ounces
water 8 ounces
salt 1 teaspoon
salt 1 teaspoon
butter 8 ounces
Powdered sugar 1 pound
cocoa 6 ounces
vanilla .5 ounce
Hot water as needed

Combine the granulated sugar, syrup water, and salt in a saucepan.  Bring to a boil, stirring to dissolve sugar.  Boil mixture, until it reaches 240.
While the sugar is cooling, mix the fat, powdered sugar, and cocoa until evenly combined, using paddle attachment of the mixer.
With machine running at low speed, very slowly pour in th...
Continue reading ...
 

Flat icing

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 
Powdered sugar 2 pounds
Hot water 6 ounces
Corn Syrup 2 ounces
Vanilla 1 teaspoon

Mix together until smooth
Continue reading ...
 

Decorating Icing

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 
powdered sugar 1 pound
egg whites 3 each
cream of tarter 3/4 tsp

Mix all ingredients in a deep bowl.  Beat on high for 5 minutes
Continue reading ...
 

Lemon sauce

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 
sugar granulated 1 pound
Cornstarch 1.5 ounce
Salt 1/4 tsp
Water, boiling 1 quart
lemon juice 1/3 cup
butter 1/2 ounce

Mix dry ingredients
Add to liquid ingredients
Add butter
Continue reading ...
 

Sugar Syrup ( Simple Syrup)

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 
Sugar 18 ounces
Water 10 ounces
lemon juice 2 Tablespoons

In a sauce pan dissolve the sugar in 5 ounces of water over low heat stirring constantly.
When sugar has completely dissolved stir in lemon juice and the rest of the water bring to a boil.
Reduce heat and simmer until the syrup thickens and is reduced to about 10 ounces
Continue reading ...
 

Vanilla Buttercream Frosting

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 
Eggs 4
Sugar 1 cup
vanilla 2 tsp
salt pinch
butter 1 pound

Combine eggs, sugar, vanilla, and salt in a heat proof bowl, place over simmering water.  Wisk gently but constantly, heat mixture until thin an foamy and reaches 160.  Beat egg mixture at medium high speed and whisk until foamy and cooled to room tempature about 5 minutes.  Reduce speed to medium, add butter 1 piece at a time.  Once all butter is added, increase speed to high and beat until light and fluffy.
Continue reading ...
 

Simple butter cream 1 pound

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 

Butter 1 pound
Shortening 8 ounces
Powdered Sugar 2 pounds
Egg Whites 2 1/2 ounces
Lemon juice 1 teaspoon
Vanilla 1 teaspoon
Water optional 2 ounces

Cream butter and shortening with sugar until well blended.
Add egg whites, lemon juice and vanilla
Blend medium speed, then mix on high speed until light and fluffy

For a softer butter cream, blend in water


Continue reading ...
 

peanut butter frosting

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 
Sugar 16 ounces
butter 6 tablespoons
milk 3 to 4 tablespoons
salt dash
vanilla 1 to 2 tsp
peanut butter large scoop to taste

Mix until smooth...
For Cinnamon rolls
Continue reading ...
 

Marshmallow Fondant

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 
Vegetable Shortening (Crisco) 1/4 cup
White mini mashmallows 1 pound
clear vanilla flavoring 1 tsp
Butter flavor 1 tsp
Water 2 T
Powdered sugar 2 pounds

Melt marshmallows iwth crisco, flavorings and water.


Put powdered sugar into a large mixing bowl.  Fit stand mixer with a dough hook, if not using a mixer use a wooden spoon.

Add melted marshmallow mixture to powdered sugar, knead until sugar is fully blended into the marshmallows.
Turn fondant out onto a work surface that has been dusted with equal p...
Continue reading ...
 

Ganache

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 
Heavy Cream 2 pounds
Sweet Chocolate chips 2 pound 8 ounces

Heat Cream
Chop chocolate into small pieces.  Add to cream and mix well to dissolve. 
Continue reading ...
 

Cream Cheese Frosting

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 
This is a small recipe, for the full sheet pan you will need to times this by 5

Cream Cheese 8 ounces
Butter 2 Tablespoons
Powdered Sugar 3 cups
Vanilla 1 tsp

Nuts 1/2 cup these are optional

Cream together cream cheese and butter, add powdered sugar and vanilla
Continue reading ...
 
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Showing category "Frostings, Icings, and dessert sauces" (Show all posts)

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 ...
 

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 ...
 

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 ...
 

Caramel Sauces.... It's Apple season, here are three wonderful ones

Posted by Penny Moline on Tuesday, August 27, 2013, In : Frostings, Icings, and dessert sauces 

Carmel ... my favorite for carmel popcorn! 
you can cut this recipe down.  It's large, makes enough carmel for you to make gifts of the carmel popcorn.

brown sugar 5 pounds 8 ounces
sweet condensed milk 4 cans
corn syrup 3 pounds 12 ounces
butter 1 pound


Caramel sauce

1 cup sugar
2 Tablespoons light corn syrup
1/4 tsp salt
1/2 cup water
1/2 cup heavy cream
2 Tablespoons unsalted butter
1/2 tsp pure vanilla extract

here is the method for both;

in sauce pan, combine ingredients
cook over medium heat until sug...
Continue reading ...
 

Whipped Cream Cheese Frosting

Posted by Penny Moline on Monday, January 28, 2013, In : Frostings, Icings, and dessert sauces 
16 ounces cream cheese
1 1/2 cup powdered sugar ( more if needed)
1 teaspoon vanilla
1 cup heavy cream

beat the cream cheese until smooth ( be sure you have softened it to room temp first)
add the powedered sugar and combine

in a separate bowl whip the cream until it almost forms stiff peaks

put the whipped cream into the cream cheese bowl and beat together just until incorperated.  DO NOT overmix.
pull the bowl from the mixer and use a spatula to fold in the excess cream cheese from the bottom.

A stu...
Continue reading ...
 

GANACHE I AND GANACHE II

Posted by Penny Moline on Thursday, July 26, 2012, In : Frostings, Icings, and dessert sauces 
GANACHE

DARK CHOCOLATE, MILK CHOCOLATE, SEMI SWEET CHOCOLATE...WHAT EVER FLAVOR YOU LIKE... 7 OUNCES
HEAVY CREAM 9 OUNCES

MELT CHOCOLATE IN A WATER BATH- 
HEAT CREAM AND MIX WITH THE CHOCOLATE...

CHILL...

CAN BE USED AS A FROSTING, FOR TRUFFLES,  IT IS SO GOOD!

GANACHE II

WHITE CHOCOLATE 1 POUND
HEAVY CREAM 4 1/2 OUNCES
CAN ADD FOOD COLORING, TO DESIRED COLOR 

MELT THE WHITE CHOCOLATE IN A WATER BATH
HEAT THE CREAM AND MIX WITH THE CHOCOLATE, ADD A LITTLE FOOD COLORING
CHILL..
Continue reading ...
 

Simple butter cream 8 ounces

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 

butter 8 ounces
Shortening 4 ounces
powdered sugar 1 pound
egg whites 2 ea
lemon juice 1/2 teaspoon
Vanilla 1/2 teaspoon
Water optional

Using a paddle attachment, cream together butter shortening and sugar until well blended
add egg whites, lemon juice and vanilla
blend on medium speed , then mix on high until light and fluffy

may add water for a softer butter cream


Continue reading ...
 

Coconut Pecan Frosting

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 
Evaporated Milk 2 cups
Egg Yolks beaten 6 each ( 4 ounces)
Sugar, granulated 1 pound
butter 8 ounces
Pecan, finely chopped 12 ounce
Coconut 12 ounce
Vanilla 2 tsp

Combine milk, egg yolks, sugar, and butter
Cook in a double broiler over hot water until thickened
add pecans, coconut, and vanilla
cook, then beat well until thick enough to spread
Continue reading ...
 

Cocoa Fudge Icing

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 
Sugar 2 pounds
corn syrup 10 ounces
water 8 ounces
salt 1 teaspoon
salt 1 teaspoon
butter 8 ounces
Powdered sugar 1 pound
cocoa 6 ounces
vanilla .5 ounce
Hot water as needed

Combine the granulated sugar, syrup water, and salt in a saucepan.  Bring to a boil, stirring to dissolve sugar.  Boil mixture, until it reaches 240.
While the sugar is cooling, mix the fat, powdered sugar, and cocoa until evenly combined, using paddle attachment of the mixer.
With machine running at low speed, very slowly pour in th...
Continue reading ...
 

Flat icing

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 
Powdered sugar 2 pounds
Hot water 6 ounces
Corn Syrup 2 ounces
Vanilla 1 teaspoon

Mix together until smooth
Continue reading ...
 

Decorating Icing

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 
powdered sugar 1 pound
egg whites 3 each
cream of tarter 3/4 tsp

Mix all ingredients in a deep bowl.  Beat on high for 5 minutes
Continue reading ...
 

Lemon sauce

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 
sugar granulated 1 pound
Cornstarch 1.5 ounce
Salt 1/4 tsp
Water, boiling 1 quart
lemon juice 1/3 cup
butter 1/2 ounce

Mix dry ingredients
Add to liquid ingredients
Add butter
Continue reading ...
 

Sugar Syrup ( Simple Syrup)

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 
Sugar 18 ounces
Water 10 ounces
lemon juice 2 Tablespoons

In a sauce pan dissolve the sugar in 5 ounces of water over low heat stirring constantly.
When sugar has completely dissolved stir in lemon juice and the rest of the water bring to a boil.
Reduce heat and simmer until the syrup thickens and is reduced to about 10 ounces
Continue reading ...
 

Vanilla Buttercream Frosting

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 
Eggs 4
Sugar 1 cup
vanilla 2 tsp
salt pinch
butter 1 pound

Combine eggs, sugar, vanilla, and salt in a heat proof bowl, place over simmering water.  Wisk gently but constantly, heat mixture until thin an foamy and reaches 160.  Beat egg mixture at medium high speed and whisk until foamy and cooled to room tempature about 5 minutes.  Reduce speed to medium, add butter 1 piece at a time.  Once all butter is added, increase speed to high and beat until light and fluffy.
Continue reading ...
 

Simple butter cream 1 pound

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 

Butter 1 pound
Shortening 8 ounces
Powdered Sugar 2 pounds
Egg Whites 2 1/2 ounces
Lemon juice 1 teaspoon
Vanilla 1 teaspoon
Water optional 2 ounces

Cream butter and shortening with sugar until well blended.
Add egg whites, lemon juice and vanilla
Blend medium speed, then mix on high speed until light and fluffy

For a softer butter cream, blend in water


Continue reading ...
 

peanut butter frosting

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 
Sugar 16 ounces
butter 6 tablespoons
milk 3 to 4 tablespoons
salt dash
vanilla 1 to 2 tsp
peanut butter large scoop to taste

Mix until smooth...
For Cinnamon rolls
Continue reading ...
 

Marshmallow Fondant

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 
Vegetable Shortening (Crisco) 1/4 cup
White mini mashmallows 1 pound
clear vanilla flavoring 1 tsp
Butter flavor 1 tsp
Water 2 T
Powdered sugar 2 pounds

Melt marshmallows iwth crisco, flavorings and water.


Put powdered sugar into a large mixing bowl.  Fit stand mixer with a dough hook, if not using a mixer use a wooden spoon.

Add melted marshmallow mixture to powdered sugar, knead until sugar is fully blended into the marshmallows.
Turn fondant out onto a work surface that has been dusted with equal p...
Continue reading ...
 

Ganache

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 
Heavy Cream 2 pounds
Sweet Chocolate chips 2 pound 8 ounces

Heat Cream
Chop chocolate into small pieces.  Add to cream and mix well to dissolve. 
Continue reading ...
 

Cream Cheese Frosting

Posted by Penny Moline on Friday, December 2, 2011, In : Frostings, Icings, and dessert sauces 
This is a small recipe, for the full sheet pan you will need to times this by 5

Cream Cheese 8 ounces
Butter 2 Tablespoons
Powdered Sugar 3 cups
Vanilla 1 tsp

Nuts 1/2 cup these are optional

Cream together cream cheese and butter, add powdered sugar and vanilla
Continue reading ...
 
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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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