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!

yeast 1 1/2 ounce
water 1 quart
sa;t 1 /2 ounce
shortening 6 ounce
powdered milk 3 ounce
brown sugar 5.5 ounce
honey 1/4 cup
molasses 1/4 cup
wheat flour 2 pounds 8 ounces
bread flour 2 pounds 8 ounces

Straight dough method
develop 10 minutes
ferment 90 minutes
make up
let rise again
bake 425

water 1 quart
yeast 1.5 ounce
powdered milk 3 ounces
salt 1 ounce
sugar 4 ounce
shortening 4 ounce
eggs 1/2 cup
high gluten flour 2 lbs 5 ounces
whole wheat flour 12 ounces
multi grain 4 ounces
cracked wheat 4 ounces

straight dough method
develop 8 to 10 minutes
ferment 90 minutes
make up
let rise again
bake 400

water 1 pint
yeast .75 oz
salt .5 ounce
sugar .5 ounce
olive oil 1 T
flour  1 pound 12 ounces

Straight dough method
mix 8 to 10 minutes
let rise 90 minutes
form into desired shapes
bake at 425

unbleached All purpose flour 2 1/2 cups plus 2 T
active dry yeast 1 1/2 tsp
granulated sugar 2 T
salt 3/4 tsp
cool water 1/4 cup
eggs, plus 1 yolk for glaze 4 each


1 cup (2 sticks) unsalted butter

Place 1 1/2 cups of flour, yeast, sugar, salt , water and eggs into the bowl of standmixer beat using the dough hook until smooth.  ( or knead by hand)
Cover mixture and let sit for 45 minutes
bubbles will develop but will not change much due to the thinness of the batter.
Add remaining cup of flour and beat with electric mixer for 8 minutes. 
The dough will clean the sides of the bowl and becomes shiny and elastic
sprinkle your work surface with flour
place the sticks of butter in the center of two sheets of plastic wrap
and pound the butter witht the side of a rolling pin until it's bcome a rectangel about 1/4 inch thick
fold it over several times as you pound making it pliable with out becoming too warm or soft.
Add the butter to the dough and beat until it is fully incorporated.
Cover the dough and allow to rise for 1 hour.
It will be very soft at this point and should have risen by about 1/3
Turn the dough out onto a lightly floured surface and fold over several times.  Place the dough into a greased bowl. cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours, and up to overnight.
The chilled dough will firm up considerably.
Remove the dough from the refrigerator and form it into a round loaf.
place into a 9 inch brioche pan...( if you don't have a brioche pan, then just place it in a loaf pan)
cover the dough and allow to rise for 2 1/2 hour to 3 hours or until doubled.
Beat the egg yolk with 1 tablespoon of water and brush the dough with egg wash
bake in a preheated oven at 375 until golden brown.

Here is just a little zip to the strawberries..instead of just adding sugar...
Add some orange juice and vanilla along with the sugar...to macerate your strawberries...perfect for that angel food cake.or very good with this lemon pound cake.

1 3/4 cup powdered sugar or superfine sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites
1/3 cup warm water
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 teaspoon cream of tarter

preheat oven 350

Combine egg whites and whisk in water, extract(s) and cream of tarter.  Then add to a stand mixer and with the whisk attacment beat the egg whites, slowly add the sugar, beating continuously at medium speed.  Once you have achieved medium peaks, sift 1/3 of the flour mixture over the top.  Gently with a spatula fold in, Contiune until all the flour mixture is incorperated.

Cafefully spoon mixture into a clean angel cake pan.
Bake for about 35 minutes.  check for doneness with a tooth pick, when it comes out clean it is done.
Turn cakes upside down immediatlely upon removing pan from the oven and cool for at least 1 hour


Tip:  room tempature eggs work best, but it is not the safest thing... my trick is to get water at about 75-85 degrees and place the eggs in the warm water for about 10 minutes before seperating them.  Fresh eggs are easier to seperate than older eggs..so use the freshest eggs you can!

My students participated in Skills USA at a state level.... and WOW did they do a great job! 

In Commercial Bakery we took the GOLD.... and the BRONZE! ..

.We took SILVER in Culinary Arts, and we took the GOLD in Restaurant hospitality!  WHAT OUTSTANDING STUDENTS!  I am so excited to go to Nationals in June with these students! 

Our school is a small school against giants... we are a small technology college against a larger University...we did really well!! 

1 tsp active dried yeast
1/2 cup warm water

combine together and let stand until foamy about 10 minutes

Add 1 3/4 cup water room tempature
2 pounds all purpose flour

Add the water to the yeast and water and slowly add bit by bit the flour.

Place the starter in a warmed bowl and cover with plastic wrap.  Let stand overnight.  It should triple in size.
and be wet and sticky.

Keep in the refrigerator until ready to use.

Each time you use the started you must replenish.  To do this use equal amounts by volume of flour and warm water and allow to ferment at room tempature for several hours or over night before refrigerating.

If the starter developes a pink or yellow film  discard it... it has been contaminated.

Bread of your choice... I like a whole grain thickly sliced bread for this...

pepper jack cheese 2 slices per sandwich
avocado sliced thin
red onion sliced thin
fresh cilantro leaves
thinly sliced grilled chicken
whole butter
sour cream

chipotle puree

1 small 7 ounce chipotle chilies canned in adobo
1 Tablespoon vegetable oil
1 fresh squeesed lime.
place into a blender or food processor and process until smooth


Top each piece of bread with a slice of the pepper jack cheese, spread one slice of bread with the chipotle pruee, and other owith the sour cream
arrange avocado, red onion, chicken, cilantro on the bread
and press to form a sandwich
butter the top of both bread and grill until cheese has melted.

May make this without the chicken.

Crusty bread of your choice;

Add the following to your taste

roasted red bell peppers
blue cheese crumbled
roast beef slice thin, rare and cold
red onion
tomato slices
romaine lettuce

Mayo mixed with chopped fresh parsley, cilantro and basil

Spread the bread with the mayonnaise and add about 4 ounces of roast beef per sandwich... add the red roasted pepper, blue cheese, onion, tomato, and lettuce to your liking...  Wonderful sandwich!

1 duckling about 5 pounds
1 cup  chicken stock
1 tablespoon sugar
1 tablespoon champagne or red wine vinegar
2 tablespoons brandy
1 3/4 cup orange juice
3 tablespoons lemon juice ( about 1 lemon)
2 teaspoon butter
4 oranges peeled and sectioned
4 tablespoons orange zest

Prick the duck with a fork and season with salt and pepper
roast the duck at 400 degrees for 15 minutes
reduce heat to 350 and cook until done
remove duck from the roasting pan and keep warm

degrease the roasting pan.... place the roasting pan on the stove and deglaze with stock
melt in the sugar and vinegar and lightly carmelize in a seperate sauce pan
remove from the heat and add the brandy
add the stock and pan dripping to the pan of sugar and reduce until sauce is thickened.
strain and degrease sauce
blanch the orange zest in boiling water
place the duck on a warm serving platter.  Arrange orange sections around it.  Sprinkle with zest over the duck.  Pour some of the sauce over the duck and serve additional sauce on the side

Chili sauce 1 quart
Mayonnaise 1 quart
Milk 5 ounces

Red wine vinegar 1 1/2 ounce
Sweet relish 1 cup
Green Onions, fine diced 3 tablespoon
Chopped sweet red pepper fine diced 3 tablespoon
Hard cooked egg 2 each

Combine ingredients and mix well

salt 1/2 tsp
pepper 1 tsp
sugar 2 tsp
dijon mustard 2 tsp

oil 6 ounces
olive oil 6 ounces

vinegar red 2 ounces
vinegar cider 2 ounces

garlic minced 1 tsp
parsley, freshly chopped 1 tablespoon

add all ingredients EXCEPT oils and parsley

SLOWLY drizzle in oil
add parsly at the finish...check seasoning

Egg yolks 2 each
mustard dry 1/4 to 1/2 teaspoon
salt 1/2 teaspoon
vinegar or lemon juice 1/2 teaspoon
oil 1 cup
vinegar or lemon juice 1/2 Tablespoon or more if too thick

Add egg yolks, mustard, salt and vinegar or lemon juice
Whisk with a ballon whisk
SLOWLY drizzle in oil until emulsified
thin out with more lemon juice

eggs 1 each
vindgar, cider 1/2 cup
paprika 4 teaspoons
salt 1/4 teaspoon
sugar 1/4 cup
worcestershire sauce 1/4 Tablespoon
mustard dry 1/8 teaspoon
catsup 1/2 cup
lemon juice 1/4 cup
hot sauce dash or to taste

Blend together vinegar, lemon juice, paprika, salt, sugar, worcestershire, hot sauce, catsup, and dry mustard HOLD
Place egg in mixing bowl, beat on high speed with rotary mixer.
pour oil in a very slow stream while continuing to beat at high speed
As emulsion forms add the mixture from step one to thin it down
check seasoning
refrigerate

Onion 4 ounces
salad oil 1 quart
cidervinegar 12 ounces
catsup 2 2/1 cup
sugar 4 ounces
garlic mashed 1 teaspoon
worcestershire sauce 1 tablespoon
paprika 1 teaspoon
tabasco sauce 1/4 teaspoon
white pepper 1/2 teaspoon

Grate onion on a hand grater or food processor
Combine all ingredients except for the oil
drizzle oil slowly in until well combined

makes 2 quarts

Salt 1/2 teaspoon
Pepper 1 teaspoon
Sugar 2 teaspoon
Dijon mustard 2 teaspoon
Oil 6 ounces
Olive Oil 6 ounces
Vinegar red wine 3 ounces
Vinegar balsamic 1 ounces
garlic minced 1 teaspoon
parsley fresh, chopped italian herbs of choice 1 Tablespoon

Black beans 1 pint ( use canned)
corn 3 cups
onions 1 1/2 cup
cilantro 1 Tablespoon ( or more if desired)
sweet red pepper 1 cup
Italian dressing 2 ounces

Combine all ingredients in bowl mixing well
Aloow to marinate at least 4 hours

Vinaigrette 1 quart
Tomato puree 1/4 cup
onion 1/4 cup
mushrooms 4 pounds

Simmer vinaigrette, puree and onions
Add the mushrooms and simmer for a few more minutes
allow mushrooms to marinate and absorb marinade for 4 to 5 hours
Garnish with fresh herbs

This is for each sandwich...

Swiss Cheese 2 slices
Ham Sliced 3 ounces
Turkey Sliced 3 ounces
Bread 2 slices

Egg wash:

Half and Half or cream or milk as needed
eggs whipped as needed ( liquid egg works well for this)

Put sandwich together

Swiss, Ham,Turkey, Swiss

Dip in egg wash and cook on grill.  Turn, place in bake proof pan and cook in oven 350 until cheese is melted

Sirloin tip roast 1 pound

Soy sauce 3 1/2 Tablespoon
Dry Sherry 1 Tablespoon
Frozen Apple juice concentrate 2 Tablespoon
Brown sugar 2 1/2 Tablespoon
Sesame Oil 1 Tablespoon
Ground Pepper 1/8 teaspoon
Grated Ginger 1/4 teaspoon
Minced Garlic 2 cloves
Green Onions sliced 2 each

Vegetable oil 1 Tablespoon
Roasted Sesame Seeds 1 Tablespoon

Slice roast 1/8 inch thick

Combine all ingredients and mix with beef in a covered contain over night or at least 2 hours

Heat oil in skillet. 
Cook beef in skillet over medium high heat 1 to 2 minutes on each side
Sprinkle with sesame seeds before serving

potatoes peeled and cubed 6 pounds
onions diced 2 pounds
leek diced 1 pound
chicken stock 6 quarts
light cream very cold 2 quarts
chives 2 ounces
salt and white pepper to taste
hot pepper sauce to taste

sweat onions and leeks in butter until tender
add stock and potatoes and cook until potatoes will mash
process in a blend or food processor or hand blender, or food mill
chill over night
to finish for service add very cold cream and chopped chives and season to taste

onions 1 1/2 pounds
carrots 3/4 pounds
celery 9 ounces
butter 3/4 pound
pickling spice wrapped in cheese cloth 2 Tablespoons
flour 12 ounces
tomato puree 2 quarts 1 cup
chicken stock ( strong) 1 3/4 gallon
tabasco 6 drops
heavy cream 1 and 1/4 quarts

prepare vegetables
sweat vegetables in butter
add flour and cook as a roux on low heat
add tomato puree and stock
add pickling spice in cheese cloth bundle
cook 30 minute
adjust thickness if needed
add tabasco
add dairy
adjust seasonings salt and pepper, tabasco, lemon juice

Onions medium dice 1 pound
celery medium dice 1/2 pound
carrots medium dice 1/2 pound
butter 1 pound
flour 12 ounces
chicken stock 2 gallon
bay leaf 1 ea
cream 2 quarts
wild rice cooked 4 cups ( can do a combination of white rice and wild rice)

cook vegetables in butter until tender
add flour and cook until roux is nutty
add stock and bay leaf
add rice and simmer
adjust seasoning
add dairy product
garnish with parsley

seasonings:::: salt and pepper, sherry, franks red hot sauce

bacon diced 1 pound
butter 1 pound
onion diced 2 pounds
celery diced 12 ounces
flour 12 ounces
stock chicken 2 1/2 gallon
potatoes diced 4 1/2 pound
half and half or cream or milk 3 quarts

cook bacon to render fat, resreve bacon
add butter, onions celery, and cook to translucent
add flour for roux
add stock and bring to a simmer
add potatoes and simmer until tender
adjust consistency
adjust seasoning salt, pepper, lemon juice, franks red hot
add dairy
garnish with bacon

Sesame oil 2 tablespoons
onions diced 1 pound
bamboo shoots 10 ounces
celery 1 pound
mushrooms sliced 12 ounces
bean sprouts 12 ounces
sweet red pepper 4 ounces diced
snow peas 4 ounces diced
garlic 2 tablespoons
stock 2 gallons
soy sauce 4 ounces
cold stock 3/4 cup
corn starck 1 cup
tofu 12 ounces
sherry 3 tablespoons
green onions cut on a bias 3/4 cup
salt and pepper to taste

Sweat vegetables in oil
add stock
add corn starch to 3/4 cup cold stock to make slurry
add to stock

add hot pepper sauce to taste, add rice and white wine vinegar to taste