April 27, 2021
1 cup semi sweet chocolate chips
1/2 cup ( 8 Tablespoons) butter
3/4 cup granulated sugar
1/4 t salt
1 to 2 t espresso powder, optional
1 t vanilla
3 large eggs
1/2 cup cocoa powder
Glaze
1 cup semi sweet chocolate chips
1/2 cup heavy cream
Preheat oven to 375
melt the chocolate and butter a microwave works great or over low heat on top of the stove. Transfer to a mixing bowl
stir in the sugar, salt, espresso powder, and vanilla.
Add eggs beating briefly until smooth. Add Cocoa powder and mix until smooth
Spoon the batter into a prepared pan
bake the cake for 25 minutes the top will have formed a crust. It should be around 200 degrees.
Remove from the oven and cool for 5 minutes
Remove from pan before glazing. To make the glaze place thee chocolate in heat proof bowl. Heat the creme until it is hot and pour over the chocolate. Let rest for 5 minutes. Stir until smooth.
Spoon over the cake and enjoy
Posted by Penny Moline. Posted In : Cakes
April 27, 2021
batter;
1 1/2 pounds butter
6 cups sugar
12 eggs
2 T vanilla
6 cups sour cream
9 cups flour (AP)
2 T baking powder
crumb topping
3 cups sugar
1 t salt
2 cups butter
6 cups flour
4 T cinnamon
Make batter: Cream together butter, sugar, eggs and vanilla. Add sour cream, flour and baking soda.
Crumb topping: Mix together ingredients until crumbly. Do not over mix. Place 1/2 the batter in a greased pan. Top with half of the crumb topping. Top with remaining batter, with a skewer make swirls in the batter with the crumb topping. Top with remaining crumb topping and bake at 325 for about 40 minutes or until a toothpick comes out clean.
Posted by Penny Moline. Posted In : Cakes
April 27, 2021
1 cup water
1 cup chicken broth
2 T lemon juice
2 tsp butter
1 cup long grain rice
1/4 t dried basil
1/8 to 14 t grated lemon zest
1/4 lemon pepper
In a medium sauce pan bring water chicken broth lemon juice and butter to a boil stir in basil and lemon zest. reduce heat. cover and cook until rice is done.
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
April 27, 2021
1 part cornstarch
1 part franks red hot
mix until it isn't lumpy. I use more like 2 parts franks to one part cornstarch
cauliflower drizzle with butter and salt / pepper
don't put too much in fryer at a time. Fry for 1 minute 30 seconds
Recipe from Henry.
Posted by Penny Moline. Posted In : Marinades and Rubs
April 27, 2021
14 cup brown sugar
2 t salt (kosher)
2 t black pepper
2 t smoked paprika
1 t garlic powder
1 t onion powder
1 t ground mustard
1/2 t cinnamon
1/2 t celery salt
1/4 t cayenne pepper
Mix together. Will store in an air tight container for one month.
Posted by Penny Moline. Posted In : Marinades and Rubs
April 27, 2021
1 # 10 can great Northern beans
2 # bacon cut and chopped
1 large onion chopped
1 jalapeno chopped
3/4 cup tomato paste
1 cup dark brown sugar
3/4 cup molasses
chicken stock 10 cups
1/4 tsp cayenne pepper
salt and pepper to taste
cook bacon and onion, add jalapeno and cook until onions are soft.
add beans
add stock
add salt and pepper and place covered in a 250 degree oven for 6 to 8 hours
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
October 3, 2019
Batter:
1/2 cup melted butter
1 cup flour
1 cup sugar
2 T baking powder
1/4 t salt
2/3 cup room temperature milk
1 room temperature egg
Filling
1 28 ounce can sliced peaches drained
1 cup sugar
1 t cinnamon
1/4 t nutmeg
melt butter in a 9 x 13 pan
sift together dry ingredients
stir in milk and egg
pour evenly over melted butter
combine peaches, sugar and spies and spread over batter. DO NOT STIR IN TO THE BATTER
bake 35-45 minutes at 350
Serve warm with ice cream
Posted by Penny Moline. Posted In : Desserts
October 3, 2019
butter 1 lb
salt 1/8 tsp
powdered sugar 5.5 ounces
Flour 1 lb
Mix well and form into a 1/2 sheet pan. Bake 15 minutes and cool.
Sugar 2 lb
Flour 4 ounces
Eggs 1 lb
lemon juice 6 ounces
Combine and pour into cooled crust. Bake for 20 minutes. Cool and decorate with powdered sugar
Powdered sugar to decorate
Posted by Penny Moline. Posted In : Desserts
October 3, 2019
4 cups all purpose flour or 1/2 all purpose and 1/2 whole wheat flour
1 1/2 t baking powder
1 t baking soda
1 T sugar
1/4 c warm water
3/4 t active dry yeast
3/4 cup warm milk
1 cup Greek yogurt or sour cream
melted butter for brushing or use olive oil
Dissolve sugar in warm water. Add dry yeast let sit for 10 minutes
Add flour, baking soda and baking powder
Add milk and yogurt. Pour wet ingredients right in the middle of the dry ingredients and mix cover and let rise
When ready to cook make into equal 8 balls and using a rolling pin roll each dough ball
Cook on either a cast iron pan or on stones in the oven.
Posted by Penny Moline. Posted In : Yeast Bread
October 3, 2019
Large recipe
cream cheese 5 pounds
sugar 2 cups
eggs 8 ea
yolks 6 ea
Cream and combine
pumpkin 2 pounds
Add and cream
Flour 1/4 cup plus 2 Tbsp
Cinnamon 1 T plus 1 t
clove 2 tsp
ginger 2 t
vanilla 2 T
Heavy Cream 1 pint
Add and cream.
Crumb crusted filled pans, bake at 400 for 15 minutes reduce heat to 275 and bake for 45 more minutes
Small recipe
cream cheese 2 lbs 8 ounce
sugar 1 cup
eggs 4 ea
yolk 3 each
pumpkin 1 lb
flour 3 T
Cinnamon 2 t
clove 1 t
ginger 1 t
vanilla 1 T
heavy cream 1 cup
cream cream cheese, sugar, eggs and yolks and combine. Add pumpkin and cream, Add flour and spices and combine
add vanilla and heavy cream. Add to crumb crusted pans. Bake @ 400 for 15 minutes, reduce heat to 275 bake up to 45 minutes longer
Posted by Penny Moline. Posted In : Cakes
October 3, 2019
3 cup flour
1 tsp baking powder
1/4 t salt
2 1/2 cup sugar
1 cup butter
juice and zest of 4 lemons
5 eggs
1 cup milk
2 tsp yellow food coloring optional
Sift dry ingredients together
Cream sugar and butter
add eggs in one at a time mixing until just combined. Add lemon juice and zest, and mix Add milk and mix until just combined Bake at 350 20-30 minutes or until a toothpick comes out clean
Posted by Penny Moline. Posted In : Cakes
October 3, 2019
butter 1/2 cup
brown sugar 1 cup
Pineapple slices 6 to 8 each
Marachino cherries 6 to 8
Egg yolks 3 ea
sugar 1 cup
pineapple juice 5 Tablespoons
Flour 1 cup
Baking powder 1 tsp
Egg whites 3 each
Melt butter in a round deep baking pan, add brown sugar, spreading evenly over bottom of pan
place slices of pineapple in center then arrange around the edges, place a cherry in holes
Beat egg yolks, add sugar and pineapple juice
sift flour and baking powder together and add to the egg mixture
Beat egg white until stiff and fold in to the egg mixture
Pour over pineapple
bake in a preheated oven 350 degrees for 45 to 1 hour
Posted by Penny Moline. Posted In : Cakes
October 2, 2019
2 1/4 cups flour
2 t baking powder
1 8 ounce package of cream cheese softened
2/3 cup butter softened
1 1/2 cups granulated sugar
2 T freshly grated lemon zest
1 1/2 T fresh squeezed lemon juice
1/8 t lemon oil or lemon extract
1 t vanilla extract
1/8 t yellow gel food coloring or a couple of drops of liquid
3/4 t salt
1 large egg plus 1 large egg yolk
1 cup powdered sugar, sifted for rolling and dusting cookies
mix together flour baking powder until well blended
Cream together cream cheese, butter, beat in sugar, lemon zest and juice, vanilla and lemon oil, food coloring and salt
Add egg and yolk beat until creamy and light.
Gradually add four mixture dough will be sticky
measure dough to roll out into 1 inch balls
bake until done
Posted by Penny Moline. Posted In : Cookies
October 2, 2019
water 1 qt
yeast 1 1/2 ounce
salt 1 ounce
sugar 1 ounce
olive oil 1 1/4 ounce
flour 3 pounds 8 ounces
Pizza ball size for personal pizza is 5 ounce
Straight dough method
mix 8-10 minutes
ferment 9-
make up
Roll into 5 ounces each
coat in olive oil
Freeze 10 minutes
refrigerate over night
Posted by Penny Moline. Posted In : Yeast Bread
October 2, 2019
Water 1 pint
Yeast, .75 ounce
salt .5 ounce
sugar .5 ounce
olive oil 1 T
Four 1 pound 12 ounces
Straight dough method
mix 8 to 10 minute
ferment 90 minutes
make up
bake at 423. Steam first 10 minutes
Posted by Penny Moline. Posted In : Yeast Bread
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
