March 23, 2012
10 LB BUTTER
7 1/2 LB SUGAR
42 EGGS
2 1/4 GAL PEANUT BUTTER
10 LB FLOUR
10 LB ROLLED OATS
1/2 CUP SODA
1/4 CUP SALT
1 CUP VANILLA
IF POSSIBLE MIX TOGETHER BUTTER, SUGAR, PEANUT BUTTER AND OATS OVER NIGHT.
WEIGHT INTO 5 LB BUNCHES, PAT INTO FULL SHEET TRAYS, BAKE UNTIL LIGHT GOLDEN BROWN
WHILE STILL WARM, SPREAD WITH 3 3/4 GALLON WHIPPED PEANUT BUTTER
ICE WITH FUDGE ICING
CUT INTO SQUARES
Posted by Penny Moline. Posted In : Cookies
March 23, 2012
1/2 CUP BUTTER SOFTENED
1/2 CUP SHORTENING
1 1/2 CUP WHITE SUGAR
2 EGGS
2 tsp VANILLA
2 3/4 CUP FLOUR
2 tsp CREAM OF TARTAR
1 tsp BAKING SODA
1/4 tsp SALT
2 TBSP WHITE SUGAR
2 tsp CINNAMON
PREHEAT OVEN TO 400
CREAM TOGETHER BUTTER, SHORTENING, 1 1/2 CUP SUGAR, EGGS AND VANILLA
BLEND IN FLOUR, CREAM OF TARTAR, SODA AND SALT
SHAPE DOUGH BY ROUNDED SPOON FULS INTO BALLS
MIX 2 T SUGAR AND 2 tsp CINNAMON
ROLL BALLS OF DOUGH IN SUGAR CINNAMON MIXTURE
BAKE 8 TO 10 MINUTES
Posted by Penny Moline. Posted In : Cookies
March 23, 2012
BREAD FLOUR 8 OZ
CAKE FLOUR 8 OZ
SUGAR 2 OZ
SALT .5 OZ
EGGS 12 OZ
MILK 2 LBS
BUTTER 5 OZ
MIX FLOUR AND SUGAR AND SALT IN A BOWL
ADD EGGS AND ENOUGH MILK TO MAKE SOFT PASTE
MIX UNTIL LUMP FREE
GRADUALLY MIX IN MILK AND OIL
LET BATTER REST 1 HOUR.
Posted by Penny Moline. Posted In : Quick Bread
March 23, 2012
FLOUR 1 LB 4 OZ
SALT 1 t
BAKING POWDER 2 T
EGG YOLKS, BEATEN 6 EA
MILK 1 1/2 PINT
MELTED BUTTER 8 OZ
EGG WHITES 6 EA
SUGAR 2 OZ
SIFT TOGETHER DRY INGREDIENTS
COMBINE LIQUID INGREDIENTS
ADD LIQUID TO DRY INGREDIENTS
MIX UNTIL DRY INGREDIENTS ARE THOROUGHLY MOISTENED
DO NOT OVER MIX
BEAT EGG WHITES TO SOFT PEAKS
ADD SUGAR AND BEAT UNTIL STIFF PEAKS
FOLD EGG WHITES INTO THE BATTER
POUR ENOUGH BATTER ONTO A LIGHLY GREASED PREHEATED WAFFLE IRON
Posted by Penny Moline. Posted In : Quick Bread
March 23, 2012
SMALLER RECIPE IN QUICKBREADS
FLOUR 3 LB 12 OZ
SUGAR 6 OZ
SALT 1 T
BAKING POWDER 2 1/4 OZ
BAKING SODA 1.25 OZ
EGGS BEATEN 12 EA
BUTTERMILK 3 QTS
MELTED BUTTER OR OIL 12 OZ
SIFT TOGETHER DRY INGREDIENTS
COMBINE LIQUID INGREDIENTS TO DRY INGREDIENTS
MIX UNTIL DRY INGREDIENTS ARE THOROUGHLY MOISTENED
DO NOT OVER MIX
GRIDDLE THE PANCAKES UNTIL THE TOPS ARE FULL OF BUBBLES AND BEGIN TO LOOK DRY
AND THE BOTTOMS ARE GOLDEN
TURN AND BROWN ON THE OTHER SIDE
REMOVE FROM THE GRIDDLE AND SERVE
OVER MIXING CAUSES THOUGHNESS BY DEVELOPING THE GLUTEN IN FLOUR
Posted by Penny Moline. Posted In : Breakfast
March 23, 2012
FLOUR 2 LB 8 OZ
SUGAR 4 OZ
SALT 2 t
BAKING POWDER 1 1/4 OZ
BAKING SODA 1 T
EGGS BEATEN 8 EACH
BUTTERMILK 2 QTS
MELTED BUTTER OR OIL 8
SIFT DRY INGREDIENTS TOGETHER
COMBINE LIQUID INGREDIENTS
ADD LIQUID IINGREDIENTS TO DRY INGREDIENTS
MIX UNTIL DRY INGREDIENTS ARE THOROUGHLY MOISTENED
DO NOT OVER MIX
GRIDDLE THE PANCAKES UNTIL THE TOPS ARE FULL OF BUBBLES AND BEGIN TO LOOK DRY AND THE BOTTOMS ARE GOLDEN
TURN AND BROWN ON THE OTHER SIDE
OVER MIXING CAUSES TOUGHNESS BY DEVELOPING THE GLUTEN IN FLOUR.
Posted by Penny Moline. Posted In : Quick Bread
March 23, 2012
RICE FLOUR 1 1/3 CUP
SALT TO TASTE
PEPPER TO TASTE
EGG YOLKS 2 EACH
OIL 1 T
BEER OR WATER 3/4 CUP
EGG WHITES BEAT TO STIFF PEAK 2 EACH
COMBINE DRY INGREDIENTS
ADD YOLKS AND OIL
ADD LIQUID AND COMBINE
ALLOW TO REST
FOLD IN EGG WHITES
Posted by Penny Moline. Posted In : Quick Bread
March 23, 2012
EGG YOLKS 2 EA
MILK 2/3 CUP
BUTTER MELTED 1 T
FLOUR 1 CUP
SALT 1/4 t
SUGAR 1 T
EGG WHITES BEAT UNTIL STIFF
COMBINE EGG YOLKS, MILK AND MELTED BUTTER
SIFT TOGETHER FLOUR, SALT, SUGAR
FOLD IN EGG WHITES
Posted by Penny Moline. Posted In : Quick Bread
March 23, 2012
EGG YOLKS 16 EA
WATER 1/4 CUP
FLOUR 1/2 CUP
SALT 1 t
EGG WHITES 16 EA
MIX YOLKS AND WATER
COMBINE FLOUR AND SALT
MIX FLOUR WITH YOLKS
BEAT EGG WHITE TO STIFF PEAK
FOLD IN WHITES
Posted by Penny Moline. Posted In : Quick Bread
March 23, 2012
FLOUR ALL PURPOSE 4 CUP
SALT 1 T
WHITE PEPPER 1/4 TO 3/4 tsp
OIL 1 T
EGG YOLKS 12 EA
BEER 4 1/2 CUP OR WATER
EGG WHITES 12 EA
SIFT TOGETHER DRY INGREDIENTS
ADD OIL, EGG YOLKS AND BEER.
MIX UNTIL SMOOTH
LET REST 1 HOUR
BEAT EGG WHITES UNTIL STIFF PEAKS
FOLD IN EGG WHITE INTO INGREDIENTS
DIP PRODUCT IN FLOUR, THEN BATTER AND DEEP FRY
GREAT FOR ONION RINGS, VEGETABLES
Posted by Penny Moline. Posted In : Quick Bread
March 23, 2012
PASTRY FLOUR 1 LB 4 OZ
SUGAR 6 OZ
BAKING POWDER 1.25 OZ
SALT .25 OZ
EGGS BEATEN 4 EACH
MILK 1 LB
MELTED BUTTER OR SHORTENING 6 OZ
MIXING MUFFIN METHOD
SCALING AND PANNING; GREASE AND FLOUR MUFFIN TINS OR USE PAPER LINERS
SCALE WITH A #16 OZ SCOOP ( 2 OZ PER UNIT)
BAKE 400 ABOUT 20 MINUTES UNTIL DONE
MAKES 4 1/2 DOZEN
VARIATION: RAISIN SPICE, 8 OZ RAISIN
2 1/2 t CINNAMON
1 t NUTMEG
Posted by Penny Moline. Posted In : Quick Bread
March 23, 2012
FLOUR ALL PURPOSE 2 CUPS
GROUND CINNAMON 1 1/2 t
BAKING SODA 1 t
SALT 1/2 t
WALNUTS 1/2 CUP
PUMPKIN 1 CUP
HONEY 1 CUP
VEGETABLE OIL 1/4 CUP
EGGS LIGHLY BEATEN 2 EACH
BUTTERMILK 1/4 CUP
VANILLA 1 t
SIFT TOGETHER FLOUR, CINNAMON, BAKING SODA AND SALT
STIR IN WALNUTS
IN SEPERATE BOWL, BLEND HONEY, PUMPKIN, OIL, EGGS, BUTTERMILK AND VANILLA UNTIL SMOOTH
POUR PUMKIN MIXTURE OVER DRY INGREDIENTS
STIR UNTIL JUST MIXED
SPOON BATTER INTO PAPER LINED MUFFIN CUPS 3/4 FULL
BAKE 350 FOR ABOUT 25 MINUTES OR UNTIL A TOOTHPICK COMES OUT CLEAN
LET COOL IN PAN FOR 10 MINUTES
REMOVE AND LET COOL ON RACK COMPLETELY
FROST WITH CREAM CHEESE FROSTING
CREAM CHEESE FROSTING
BEAT 8 OZ SOFTENED CREAM CHEESE WITH 1/3 CUP HONEY UNTIL FLUFFY
COVER AND REFRIGERATE UNTIL READY TO USE
Posted by Penny Moline. Posted In : Quick Bread
March 23, 2012
CORN MEAL 3 CUPS
BAKING POWDER 1 TBS
SALT 1 1/2 tsp
ONION MINCED 1/2 CUP
EGGS 3 EACH
MILK 1 1/2 CUP
COMBINE DRY INGREDIENTS
ADD ONION AND STIR TO COMBINE
BEAT TOGETHER MILK AND EGGS AND ADD TO DRY INGREDIENTS
SCOOP OUT INTO DESIRED SIZE (#40 SCOOP)
FRY TO ORDER
Posted by Penny Moline. Posted In : Quick Bread
March 23, 2012
CORN MEAL 1 LB 9 OZ
PASTRY FLOUR 1 LB 5 OZ
SUGAR 6 OZ
BAKING POWDER 1 3/4 OZ
SALT 3/4 OZ
EGGS 8 OZ
MILK 1 LB 6 OZ
SHORTENING MELTED 10 OZ
MIX DRY INGREDIENTS TOGETHER
BEAT EGGS AND MILK
COMBINE MELTED SHORTENING WITH EGG MIXTURE
STIR DRY INTO WET MIXTURE UNTIL JUST DAMPEN
SCOOP INTO MUFFIN TINS
BAKE 400 DEGREES UNTIL LIGHLY GOLDEN ON TOP
Posted by Penny Moline. Posted In : Quick Bread
March 23, 2012
FLOUR 4 CUP
BAKING POWDER 2 TBSP
SALT 1 tsp
CINNAMON 2 tsp
NUTMEG 1 tsp
EGGS 4 EACH
BUTTERMILK 2 CUP
SUGAR 2 1/2 CUP
OIL 1 CUP
VANILLA 3 tsp
BLUEBERRIES 3 CUP
IN BOWL COMINE FLOUR, BAKING POWDER, CINNAMON, NUTMEG AND SALT SET ASIDE
COMBINE IN ANOTHER BOWL, EGGS, BUTTERMILK, SUGAR, OIL AND VANILLA
ADD FLOUR MIXTURE TO EGG MIXTURE UNTIL FLOUR IS MOINTENED. DO NOT OVER MIX
FOLD IN BLUE BERRIES
POUR INTO MUFFIN TINS
BAKE AT 400 DEGREES FOR 15 MINUTES OR UNTIL GOLDEN BROWN
HINT; IF USING FROZEN BLUEBERRIES SO THAT YOUR MUFFIN DOES NOT TURN BLUE, COAT IN FLOUR BEFORE PUTTING INTO MUFFIN BATTER.
Posted by Penny Moline. Posted In : Quick 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
