Chef Penny Moline shows you how anyone can cook with passion! Keep it simple, Keep it fresh, Keep it safe. And share it with someone you love!

Butter milk rolls
buttermilk 3 lb
yeast 3 oz
salt 1 1/2 oz
sugar 8 oz
shortening 4 oz
butter 4 oz
flour high gluten 5 lb 4 oz
straight dough method.  mix 8-10 minutes ferment 90 minutes make up proof bake 400

Dill bread
water 2 qt
yeast  2 oz
salt 2 oz
sugar 8 oz
powdered milk 4 oz
shortening 4 oz
cottage cheese 1 lb
dill weed 1 1/2 T
high gluten flour 6 lb 6 oz
straight dough method mixt 8-10 minutes ferment 1 hour make up let rise in muffin tins bake 400 

French bread 2 qt

water 2 qt
yeast 3 oz
salt 2 oz
malt syrup .5 oz
granulated sugar 2 oz
shortening 2 oz
bread flour 7 lb 

French Bread 3 qt

water 3 qt
yeast 4.5 oz
salt 3 oz
sugar 3 oz
olive oil 3.75 oz
flour 10 lbs 5 oz

Straight dough method  develop 8-10 minutes ferment 90 minutes make up bake 425 steam first 10 minutes 

water 3 qt
yeast 4.5 oz
salt 3 oz
sugar 3 oz
olive oil 3.75 oz
flour 10 lbs 5 oz
straight dough method.  mix 8-10 minutes, ferment 90 minutes make up, bake 425.  steam first 10 seconds

water 1 qt
yeast 1.5 oz
salt 2 oz
sugar 3.5 oz
oil 3.5 oz
eggs 3.5 oz
high gluten flour 5 lbs plus 8 oz

straight dough method
develop 10 minutes
ferment 1 hour
make up 
bake at 425.  Steam for 10 seconds

Brioche training size

milk 2 ounces
yeast 1 tsp
bread flour 2 oz
eggs 5 oz
bread flour 8 oz
sugar .5 oz
salt 1 t
butter softened 6 oz
scald milk and cool to luke warm  Dissolve yeast.  add two ounces of flour and make a sponge.  let rise until doubled
gradually mix in egg and then dry ingredients using a paddle attachement to make a soft dough.  beat in butter a little at a time until completely smooth.  dough will be very soft and sticky.  cover with plastic wrap and place in fridge over night.  1 1/2 ounce roll.  egg wash and proof.  bake 400 10-15 minutes

Focaccia training size
water 12 ounce
yeast 1/2 ounce
bread flour 1 lb 4 oz
salt 1 3/4 t
sugar 1/2 t
olive oil 1 oz

olive oil to brush on top
herbs of choice
kosher salt if desired
add yeast to water.  Combine all ingredients in a mixing bowl with the yeast/water.  mix on low speed for 2 minutes
turn to medium speed for 8 minutes  allow to ferment for 1 hour.  oil sheet pan with olive oil .  roll out dough to about 3/4 inch thickness and place in pan. brush with olive oil and press dimples into the dough.  top with herb and salt bake 425 for 20-30 minutes

Croissants
milk 8 oz
yeast 1/2 oz
sugar 1/2 oz
salt 1/4 oz
butter softened 1 1/2 oz.
bread flour 14 oz.
butter 8 oz.

scald milk and cool to luke warm add yeast.  add remaining ingredients except last 8 oz. of butter.  mix to a smooth dough.  do not over mix
all to ferment for 1 hour.  punch down and spread out flat on a pan.  rest for 15 minutes .  Roll last amount of butter gand give three folds.  cut into triangles, egg wash and proof.  bake at 400 degree for 6-10 minutes

Challah
yeast 3 3/4 tsp
sugar 1 T
water 1 3/4 cups
vegetable oil 1/2 cup
eggs 5 each
salt 1 T
flour 8-81/2 cups
poppy seed if desired
dissolve yeast and 1 T sugar in water set aside
add the rest of the ingredients cover with plastic wrap and let rise for 1 hour. punch down and let rise another hour.
made a braid  beat remaining egg and brush it on loaves.  let rise 1 hour.  Sprinkle with poppy seeds and bake at 375 until done

1 package dry active yeast 2 1/4 tsp
1/8 cup warm water
1 -1/3 cup warm water
1/3 cup brown sugar
5 cups flour.

dissolve yeast in 1/8 cup water stir in 1 1/3 cups warm water. brown sugar, and flour.  beat until smooth.  knead until smooth.
heat oven to 475
in a sauce pan measure 2 T baking soda to each cup of water.  place enough to fill saucepan.  boil soda and water
place a twisted pretzel in water for 15 seconds until dough is golden or yellow in color.  then remove pretzel from boiling water and place unto a salt cookie sheet.  salt top of pretzel with course salt
bake pretzel in oven until golden brown about 8-10 minute

milk scaled and cooled 8 oz
yeast 1 oz
bread flour 10 oz
butter 8 oz
sugar 4 oz
salt .25 oz
eggs 5 oz
bread flour 10 oz
make a sponge with the first three ingredients.  cream butter, sugar, and salt until well blended.  blend in eggs. Add the sponge mix to break up sponge add flour and develop the dough.  mixing time about 3 minutes
fermentation 30-40 minutes
make up  scale sweet dought into 20 oz unite or as desired.  on a flourewd bench roll each piece of dough into 9x12 rectangle about 1/4 inch thick.brush off excess flour.

cream  
1 lb butter
1 lb sugar
.5 oz cinnamon
spread butter mixture over dough leave a 1/2 inch border along the top to seal dough
roll like a jelly roll and cut into 1 inch rolls place on a greased muffin tin or greased sheet pan. let rise and bake until golden

water 8 ounces
sugar 1 t
yeast 3 ounces
flour bread 1 lb 8 oz
butter 8 oz
sugar 8 oz
salt 1 T
eggs 6 oz
flour- cake 8 oz
mace 1 t
lemon rind 1 t
mix water, sugar, and yeast to combine.  add bread flour sponge 30 minutes
scald milk.
add butter, sugar, salt and combine cool to 80 degrees
combine eggs, cake flour, mace and lemon rind with milk mixture
combine with sponge
develop 5-7 minute
ferment 1 hour
make up
proof and bak at 400

2 1/2 cups plus 2 T flour
1 1/2 t active dry yeast
2 T sugar
3/4 t salt
1/4 cup cool water
4 large eggs plus 1 yolk for glaze

1 cup (two sticks) cold butter

place 1 1/2 cup of flour, yeast, sugar, salt, water and eggs into a bowl.  beat at medium speed with a dough hook until smooth.  cover and let sit for 45 minutes. 
add remaining cup of flour and knead for 8 to 10 minutes 
sprinkle work service with 2 T flour.  place sticks of butter onto flour.  pound butter with the side of a rolling pin until it has become a rectangle about 1/4 inch thick.  fold it over several times as you pound it making it pliable without becoming to warm or soft.  add butter to the dough and beat until fully incorporated.  Cover and allow to rise for 1 hour.  it will be very soft.
turn dough out onto a floured surface and fold it over several times.  place in a greased bowl, cover and refridgerate for 4 hours.  Remove from refrigerator and form it into a round loaf. and place in loaf pan cover and allow to rise for 2 to 3 hours.  beat egg yolk with 1 T water set aside.  
bake at 375 until it is golden brown.  makes one loaf. 

burger:  1 lb ground beef, 1/4 medium onion finely diced, 2 garlic cloves grated 2 T minced cilantro 1/2 t cumin1/4 t chili powder salt and pepper to taste
toppings
 
toppings
4 small flour tortilla
1 cup shredded mexican cheese mix
1/4 cup corn
1 jalapeno seeded and diced
1 medium tomato
1 avocato

mayo
2 T mayo
salt and pepper to taste
1/2 chipotle chili powder
dash paprika

combine ingredients for burger in a med bowl.  mix well form into two burger patties.  Cook on both sides until reached desired temperate.  Drain fat.  add flour tortilla.  divide cheese among all four tortillas evenly.  Cook over medium high until tortillas are crispy and cheese is melted.  take off heat. 
add corn to two of the tortilla, add burger, and top with tomato avocado and drizzle with chipotle mayo 

1 package dry active yeast 2 1/4 tsp
1/8 cup warm water
1 -1/3 cup warm water
1/3 cup brown sugar
5 cups flour.

dissolve yeast in 1/8 cup water stir in 1 1/3 cups warm water. brown sugar, and flour.  beat until smooth.  knead until smooth.
heat oven to 475
in a sauce pan measure 2 T baking soda to each cup of water.  place enough to fill saucepan.  boil soda and water
place a twisted pretzel in water for 15 seconds until dough is golden or yellow in color.  then remove pretzel from boiling water and place unto a salt cookie sheet.  salt top of pretzel with course salt
bake pretzel in oven until golden brown about 8-10 minute

milk scaled and cooled 8 oz
yeast 1 oz
bread flour 10 oz
butter 8 oz
sugar 4 oz
salt .25 oz
eggs 5 oz
bread flour 10 oz
make a sponge with the first three ingredients.  cream butter, sugar, and salt until well blended.  blend in eggs. Add the sponge mix to break up sponge add flour and develop the dough.  mixing time about 3 minutes
fermentation 30-40 minutes
make up  scale sweet dought into 20 oz unite or as desired.  on a flourewd bench roll each piece of dough into 9x12 rectangle about 1/4 inch thick.brush off excess flour.

cream  
1 lb butter
1 lb sugar
.5 oz cinnamon
spread butter mixture over dough leave a 1/2 inch border along the top to seal dough
roll like a jelly roll and cut into 1 inch rolls place on a greased muffin tin or greased sheet pan. let rise and bake until golden

water 8 ounces
sugar 1 t
yeast 3 ounces
flour bread 1 lb 8 oz
butter 8 oz
sugar 8 oz
salt 1 T
eggs 6 oz
flour- cake 8 oz
mace 1 t
lemon rind 1 t
mix water, sugar, and yeast to combine.  add bread flour sponge 30 minutes
scald milk.
add butter, sugar, salt and combine cool to 80 degrees
combine eggs, cake flour, mace and lemon rind with milk mixture
combine with sponge
develop 5-7 minute
ferment 1 hour
make up
proof and bak at 400

2 1/2 cups plus 2 T flour
1 1/2 t active dry yeast
2 T sugar
3/4 t salt
1/4 cup cool water
4 large eggs plus 1 yolk for glaze

1 cup (two sticks) cold butter

place 1 1/2 cup of flour, yeast, sugar, salt, water and eggs into a bowl.  beat at medium speed with a dough hook until smooth.  cover and let sit for 45 minutes. 
add remaining cup of flour and knead for 8 to 10 minutes 
sprinkle work service with 2 T flour.  place sticks of butter onto flour.  pound butter with the side of a rolling pin until it has become a rectangle about 1/4 inch thick.  fold it over several times as you pound it making it pliable without becoming to warm or soft.  add butter to the dough and beat until fully incorporated.  Cover and allow to rise for 1 hour.  it will be very soft.
turn dough out onto a floured surface and fold it over several times.  place in a greased bowl, cover and refridgerate for 4 hours.  Remove from refrigerator and form it into a round loaf. and place in loaf pan cover and allow to rise for 2 to 3 hours.  beat egg yolk with 1 T water set aside.  
bake at 375 until it is golden brown.  makes one loaf. 

burger:  1 lb ground beef, 1/4 medium onion finely diced, 2 garlic cloves grated 2 T minced cilantro 1/2 t cumin1/4 t chili powder salt and pepper to taste
toppings
 
toppings
4 small flour tortilla
1 cup shredded mexican cheese mix
1/4 cup corn
1 jalapeno seeded and diced
1 medium tomato
1 avocato

mayo
2 T mayo
salt and pepper to taste
1/2 chipotle chili powder
dash paprika

combine ingredients for burger in a med bowl.  mix well form into two burger patties.  Cook on both sides until reached desired temperate.  Drain fat.  add flour tortilla.  divide cheese among all four tortillas evenly.  Cook over medium high until tortillas are crispy and cheese is melted.  take off heat. 
add corn to two of the tortilla, add burger, and top with tomato avocado and drizzle with chipotle mayo 

2 T olive oil
1 ( 3 pound) chicken cut into pieces
1/4 cup flour, seasoned with salt and pepper
1 medium yellow onion small diced
2 carrots, peeled and cut into large dice
2 celery stocks cut into large chunks
1 bay leaf
1 sprig thyme
1/4 t turmeric
salt and pepper to taste
4 cups chicken broth
fresh parsley for garnish

for dumplings
1 1/2 cups flour
2 t baking powder
1/2 cup coarsely ground corn meal
1 T sugar
1 t salt 
1 3/4 cups heavy cream

In a wide heavy pot with a tight lid heat the olive oil
dredge the chicken in seasoned flour then brown in the oil remove and set aside
add onion, add carrots, celery, bay leaf , thyme, turmeric, salt and pepper

stir in the broth.  return chicken and simmer.
meanwhile in a large bowl combine the first 5 dumpling ingredients. add cream and mix until combined
drop about 12 heaping tablespoons on to dumpling mixture cover and simmer
**
Sweat veggies in butter, add flour to make roux add chicken broth.  

1/2 cup Worcestershire
1/3 cup oil
1/4 cup honey
1/4 cup vinegar
1/2 t curry powder
salt and pepper to taste
1/4 cup brown sugar.  use on 1 inch cubes of chicken, or sirloin.  and marinade over night.  place on skeweres that have soaked in water for at least 30 minutes

9 strips bacon
beef tenderloin cut into pieces

horseradish sauce
1/2 cup plain Greek yogurt
1 T prepared horseradish
1 T minced shallots
1/2 t stone ground mustard
1 garlic clove minced
1/4 t honey
salt and pepper to taste
 
preheat grill.  Soak small wooden skewers or wooden toothpicks in water
in a small bowl mix yogurt, horseradish, shallots, mustard, garlic and honey.  season wit salt and pepper
mix and set aside.
To a small bowl add beef tenderloin pieces, season with salt and pepper.  Wrap each tenderloin pice with a small strip of bacon.  place a toothpick through the bacon and tenderloin to hold it in place.  spray a grill and place the bacon and tenderloin piece on the grill and cook until the bacon is crisp.  Serve with sauce.   

2 chicken breast
sliced mozzarella cheese
grape tomatoes, sliced in half
basil leaves
2 t Italian seasoning
salt and pepper to taste
2 t olive oil

place chicken on cutting board.  cut slits across the breast about 3/4 of the way through the chicken being careful not to cut all the way through.  about 6 to 8 slits.  stuff each slit with mozzarella cheese, half a grape tomato and a basil leaf.
place in a greased baking dish and brush with olive oil.  Srinkle with salt and pepper and Italian seasoning.  Bake until chicken is cooked.

I like to marinate the chicken first in a balsamic vinegarette.  Also I reduce balsamic vinegar to drizzle over the top of the chicken right before service

1 t paprika
1/2 t chili powder
1/2 t ground ancho chili powder
1/4 t ground cumin
1/4 t brown sugar
1 t kosher salt
4 (6 ounce) salmon fillets
cooking spry
2 T maple syrup
Combine first 6 ingredients.  rub over salmon fillets.  Sautee, grill,  bake or broil. brush fish with maple syrup and serve. 

Bottom round trimmed 5 lb
bacon chopped 1 lb
ham scraps chopped 1/2 lb
ground beef 1/4 lb
onions chopped and sauteed 5 ounces
eggs beaten 4 each
bread crumbs 1 1/2 pint
parsley chopped 2 T
Sweet pickles strips cut thin 40 each
Seasoned flour for dredging
salt and pepper to taste

sauce;
Brown sauce 2 qts ( espanole)
dry red win 4 ounces
tomato puree 8 ounces
garlic minced 2 each 
garlic cloves whole 3 each

slice beef into 2 ounce pieces 3x4 and pound flat

for filling combine bacon, ham, ground beef, onions, eggs bread crumbs and parsley.  Mix well
put 1 ounce filling and one pickle in each piece of meat.  roll up tuck ends and secure with toothpick
dredge in seasoned flour.  Brown on all sides in hot oil and place in a baking pan
cook sauce until smooth and thickened adjust flavor
pour sauce over rolls and cover tight.  braise at 350 for 1 1/2 hours or until meat is tender.  turn over during brasing.  strain sauce and serve over rouladen.  2 rolls per roll. 

chicken whole 12 each 
seasoned bread flour 1 1/2 lb
salt and pepper to taste

Oil 1 1/2 pints

onions 3 lbs
mushrooms 3 lb
green peppers 2 lb
garlic minced 6 T
tomatoes 3 qts
marsala or madeira wine 1 pint
oregano crushed 1 T
basil 1 T
salt and pepper to taste.

clean and disjoint chicken.  Remove rib bones from breast and dredge chicken pieces in seasoned flour
fry chicken 1/8 inch of oil in a fry pan or heavy skillet until lightly browned on both sides.  place in roast panss.  Separeate white meat and dark meat

Sautee onions green peppers, and garlic in large sauce pot in remainder of oil.  Add mushrooms
cook.  Add tomatoes with juice, wine and seasonings.  blend well, pour over chicken and braise covered for 1 hour.  Serve 1/4 chicken for each portion using both white and dark meat.  Serve with 3 ounces of sauce and garnish .

1 pound sweet italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic minced
1 (28) ounce can crushed tomatoes
2 (6 ) ounce cans tomato paste
2 (6.5) ounce cans tomato sauce
1/2 cup water
2 T white sugar ( if necessary)
1 1/2 t dried basil
1/2 t fennel seeds
1 t Italian seasoning
1 T kosher salt
1/4 t ground black pepper
4 T chopped fresh parsley
16 ounces ricotta or cottage cheese
1 egg
1/2 t salt
1 pound mozzarella cheese
1 cup grated parmesan cheese
Cook sausage, ground beef, onion and garlic until well browned.  Stir in tomato products and water.  Season with basil, fennel and Italian seasoning salt and pepper and 2 T parsley. Cook for about 1 1/2 hours
Bring a large pot of water to a boil and cook noodles until al dente.  
in a mixing bowl add ricotta cheese, egg and remaining parsley season with salt and pepper

Preheat oven to 375.  To assembly spread 1 1/2 cups meat sauce in the bottom of a 9x13 baking dish.  arrange 6 noodles lengthwise over meat sauce.  spread 1/2 the cheese sauce.  Top with mozzarella and parmesan cheese.  Repeat.  
Cover with foil that has been sprayed with pan spray so it doesn't stick to cheese.  bake until bubbly and done.  Take off foil and cook until slighly golden brown .  

small size
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
salt and pepper to taste

Large amount 
1 pint vegetable oil
3/4 cup flour
2 1/2 cup chili powder
5 quarts chicken stock
6.4 pounds tomato paste
3/4 cup ground oregano
3/4 cup cumin 
1/2 cup salt
pepper to taste

In a sauce pan heat oil, add flour and cook until smooth and it has lost the flour/starch taste.  Combine the rest of ingredients and bring to a boil.  turn down heat and cook until thickened .  Adjust seasoning.  Serve with your favorite enchiladas

1 cup feta cheese
2 egg yolks
1 clove garlic minced
1/2 cup chopped green onion
1/3 cup fresh parsley
1/3 cup fresh mint
salt and pepper
4 boneless chicken breast
8 sheet of phyllo pastry
1/3 cup butter melted
in a bowl mash together the feta cheese, egg yolks and garlic.  mix in onions, parsley and mint season with salt and pepper
cut chicken in half almost but not all the way through.  Open like a book.  Spread the feta mixture evenly on 1/2 of each breast and fold over to close.  Place 1 sheet of phyllo on work surface and keep remaining covered with damp towl to prevent drying out. Brush lightly with melted butter top with a second sheet and brush with butter.  Center 1 chicken breast about 2 inched from the short edge and fold long sizes over chicken and roll up.  Repeat with remaining chicken. 
place in a greased baking dish .  Can be refrigerated at this point for up to 8 hours.
bake in a 350 degree oven until crisp and golden about 45 minutes