October 2, 2019
for a 4 braid small
4 = 4 over 2, 1 over 3, 2 over 3
4/2 1/3 2/3 repeat
5= medium size
1 over 3, 2 over 3, 5 over 2 repeat
6 or Large braid
2 over 6 1 over 3 5 over 1 6 over 4
on the large your first one is over 6. You only do that one time.
Posted by Penny Moline. Posted In : yeast dough
October 2, 2019
3 cups packed brown sugar
2 1/4 cup vegetable oil
3/4 cup molasses
3 eggs
6 cups all purpose flour
6 t baking soda
3/4 t salt
1 1/2 t ground cloves
3 t ground cinnamon
3 t ground ginger
1 cup sugar for decoration
preheat oven to 350
mix together brown sugar, oil, molasses and egg
Combine and sift flour, baking soda, salt, cloves, cinnamon and ginger
Stir into the molasses mixture
Roll dough into 1 1/4 inch balls
roll each into sugar before placing 2 inches apart on a ungreased cookie sheet
bake for 8 to 12 minutes
Posted by Penny Moline. Posted In : Cookies
October 2, 2019
3/4 cup molasses
1/3 cup packed brown sugar
1/3 cup water
1/8 cup butter, soften
3 1/4 cups all purpose flour
1 t baking soda
1/2 t ground all spice
1 t ground ginger
1/2 t ground cloves
1/2 t ground cinnamon
Mix together molasses, brown sugar, water and butter until smooth
Sift together flour, baking soda, all spice, ginger, cloves, and cinnamon. Add to the wet mixture until all the dry is absorbed.
Cover and chill for at least 3 hours or over night
preheat oven to 350 Roll out the dough on a lightly floured service to about 1/4 inch thickness
cut into desired shape
bake for 8 to 10 minutes
Posted by Penny Moline. Posted In : Cookies
October 2, 2019
Brown sugar 1 # 7 ounces
Butter 5 1/2 ounces
Shortening 8 ounces
Eggs 9 ounces
cake flour 7 ounces
Bread flour 7 ounces
baking powder 3/4 tsp
salt 1/4 t
nuts optional 8 ounces
Makes 3 dozen
place brown sugar, butter and shortening in a sauce pot and melt over low heat
mix on slow speed and gradually add eggs
sift flours, baking powder and salt together
add egg mixture and mix until mostly smooth
add nuts if desired
bake at 350 for 30 to 35 minutes or until done
Posted by Penny Moline. Posted In : Desserts
October 2, 2019
water 2 quarts
yeast 3 ounces
salt 2 ounces
sugar 2 ounces
olive oil 2 1/2 ounces
Flour 7 pounds
Topping you can use anything, here are some ideas
pepper 1 T
Coarse salt 1 T
Garlic minced 3 T
Rosemary, Fresh
Basil 3 T
Sundried tomatoes, 1 cup
Straight dough method
mix 7 - 10 minutes on large mixer with dough hook
ferment 90 minutes
Push down, roll out and brush with olive oil and top with your choice of seasonings
Using your three middle finger, make indentations in the dough.
Drizzle with olive oil when it comes out of the oven.
Posted by Penny Moline. Posted In : Yeast Bread
October 2, 2019
These are amazing! Hope you enjoy.
Pumpkin Pie Squares, small
yellow cake mix 3 cups
water 1 cup
evaporated milk 1 1/3 cups
eggs 2 each
pumpkin pie spice 3 t.
salt 1/2 t
sugar 1 cup
Pumpkin Pie Square, large batch
Yellow cake mix 5 lbs
water 2 cups
evaporated milk 3 cups
eggs 10 each
pumpkin canned 6 cups
pumpkin pie spice 1/3 cup
salt 2 1/2 t
sugar 5 cups
Spread half of the dry cake mix into a prepared pan For a small batch 9/13 or a half sheet pan with a cake form for the large it is a full sheet pan 24 x 16 inch pan with a cake form
sprinkle just less than half the water over the dry cake mix.
Place evaporated milk, beaten eggs, pumpkin, spice salt and sugar into a mixer bowl
use the paddle and mix on low speed for 1 minutes
Pour over the top of the cake mix
sprinkle the rest of the dry cake mix over the batter
sprinkle with the remaining water over that
bake for 30 to 40 minutes at 350. Or until a toothpick comes out clean.
Posted by Penny Moline. Posted In : Desserts
September 26, 2019
7 .5 pounds black beans drained
5 T minced garlic
4 T chili powder
4 t red pepper flakes
4 t chipotle chili pepper
2 T plus 2 t ground cumin
1 gal chicken broth
5 pounds canned tomatoes with green chilies or 8 ounces green chilies chopped
5.5 pounds corn
Place half the beans in a blender add garlic , chili powder, red pepper flakes, chipotle chilie pepper, cumin and a dash of salt. Blend well. Add to a stock pot
stir remaining beans, chicken broth, and tomatoes and corn bring to a boil reduce to a simmer
Posted by Penny Moline. Posted In : Soup
September 26, 2019
1 cup rice
2 bell peppers chopped
2 cups chopped yellow onions
4 cloves garlic minced
olive oil as needed
6 cups chicken broth
1 can fire roasted diced tomatoes 14.5 ounces
4 t chili powder
1 T ancho chili powder
1 1/2 t paprika
3/4 t oregano
salt and pepper to taste
1 pound chicken breast cooked and shredded
1 can black beans 14 ounces
1/3 cup chopped cilantro
2 T lime juice
Mexican cheese blend and sour cream for serving
cook rice as per box directions 1 part rice to 2 part water
sweat vegetables
add chicken stock
add the rest of ingredients
simmer until hot
adjust seasonings
salt and pepper
Posted by Penny Moline. Posted In : Soup
September 26, 2019
1 # ground beef
4 cloves galic
2 t chili powder
1 t cumin
1 t salt
1/2 t dried oregano leaves
1/2 t paprika
1/2 t onion powder
1/2 t black pepper
28 ounce can crushed tomatoes undrained
4 ounce can diced green chilies
15 ounce can kidney beans rinsed and drained
15 ounce can black beans rinsed and drained
17 ounce can corn or frozen corn
Garnish with tortilla chips or fritos for topping
sour cream
shredded cheese
green onion, chopped
avocado
hot sauce
fresh cilantro
brown ground been and drain
add remaining ingredients and combine
bring to a boil
simmer and adjust seasonings to taste
Posted by Penny Moline. Posted In : Soup
September 26, 2019
1 # butter
1 # flour
3 medium onions diced
1 garlic clove minced
1 gallon chicken stock
1 qt Cream
6 cups shredded cooked chicken
2 cups finely cubed ham
Dijon to tsat
salt and pepper to taste
2 to 6 cups shredded Swiss
1 # cream cheese
Sweat vegetables in butter
add flour cook roux
add chicken stock
add shredded cooked chicken
add cream
add ham
add swiss
add cream cheese
add mustard
adjust seasoning: salt and pepper, franks red hot, lemon juice or sherry
Posted by Penny Moline. Posted In : Soup
September 26, 2019
12 ounces butter
2 lb onion chopped
1 lb celery chopped
1 lb carrot chopped
12 ounces flour
5 med potatoes
3 each butternut squash cubed
chicken stock 2 gallons
salt and pepper to taste
2 qts tempered heavy cream
Sweat vegetables in butter
add flour for roux
add stock
add potatoes and squash
cook until tender
Puree
add heavy cream
adjust seasoning
Add acid such as sherry, lemon juice, franks red hot
Posted by Penny Moline. Posted In : Soup
September 26, 2019
1 pint mayonnaise
2/3 cup dill pickle relish
2 T white onion minced
1 ounce lemon juice
pickle juice to thin out
Posted by Penny Moline. Posted In : Sauces
September 26, 2019
3 T vegetable oil
1 T flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 t dried oregano
1 t ground cumin
1/2 t salt
heat oil and add flour cook roux
add chili powder
add stock
add tomato paste
add oregano and cumin
bring to a bowl and reduce to low cook for 15 mintues
sauce will thicken and smooth out.
large:
1 pint vegetable oil
3/4 cup flour
2 1/2 cup chili powder
5 qts chicken stock
6.4 lbs tomato paste
3/4 cup oregano
3/4 cup cumin
1/2 cup salt
Posted by Penny Moline. Posted In : Sauces
September 26, 2019
vegetable oil as needed
1 cup diced onion
2 cloves garlic minced
1/2 cup corn flour /masa harina
3 cups chicken stock
2 cups cooked shredded chicken
1 1/4 cup red enchilada sauce
1 (14 ounce) can black beans rinsed and drained
1 (14 ounce) diced tomatoes with juices
1 4 ounce can diced green chilies
1/2 t ground cumin
8 ounces sharp cheddar cheese freshly grated
salt and pepper to taste
Sweat vegetables
Add cumin
add chicken stock
add chicken
add enchilada sauce
add tomatoes, black beans, chilies
Add cheddar cheese
Add salt and pepper to taste
add acid such as lime juice
top with tortilla chips, avocado, grated cheese, sour cream, fresh cilantro, and or pico de gallo
Posted by Penny Moline. Posted In : Soup
September 26, 2019
1 pound onion chopped
1 1/2 pound carrots chopped
2 pounds potatoes cubed
4 gloves garlic mincesd
1 1/2 gal chicken stock or vegetable stock
4 T curry powder
6 cups chickpeas
6 cans coconut milk
salt and pepper to taste
Sweat vegetable
add curry powder
add stock
add potatoes
add chickpeas, coconut milk,
if bitter add sugar
season with salt and pepper
add an acid such as: lemon juice, franks red hot, lime juice
Posted by Penny Moline. Posted In : Soup
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
