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!

CAKE FLOUR 2 LB
BREAD FLOUR 10 OZ
SUGAR 2 LB
BAKING SODA 1/2 OZ
BAKING POWDER 3/4 OZ
SALT 1 OZ

VEGETABLE SHORTENING 12 OZ
EGGS 1 LB
CORN SYRUP 8 OZ
BUTTERMILK 1 LB 2 OZ
BANANA 2 LB

SIFT TOGETHER DRY INGREDIENTS TO COMBINE

COMBINE LIQUID INGREDIENTS AND MIX WELL TO COMBINE
ADD LIQUID INGREDIENTS TO DRY IN 3 BATCHES ON LOW SPEED
ADD WALNUTS
MAKE UP IN DESIRED SIZE MUFFIN TINS
BAKE AT 400 UNTIL GOLDEN BROWN

PASTRY FLOUR 2 POUNDS 8 OUNCES
BAKING POWDER 2 OUNCES
BAKING SODA 1/2 OUNCE
SALT 1/2 OUNCE
SUGAR 2 OUNCES

SHORTENING 2 OUNCE
BUTTER 2 OUNCE

CURRENTS (OPTIONAL) 8 OUNCES
BUTTER MILK 2 POUNDS 4 OUNCES

COMBINE DRY INGREDIENTS
CUT IN SHORTENING AND BUTTER

STIR IN CURRENTS

ADD BUTTER MILK AND COMBINE
FORM INTO 8 OUNCE ROUND BALLS
CUT A DEEP CROSS AND BAKE

YIELD 5 LBS, 13 OUNCES

BREAD FLOUR 1 POUND 4 OUNCES
PASTRY FLOUR 1 POUND 4 OUNCES
SALT 3/4 OUNCE

SUGAR 2 OUNCES
BAKING POWDER 2 1/2 OUNCE
SHORTENING (REGULAR LIKE CRISCO) 14 OUNCES OR USE BUTTER
MILK 1 POUND 10 OUNCES

BISCUIT METHOD

YIELD 5 1/2 DOZEN

BAKING 425 ABOUT 15 MINUTES

SCALING APPROXIMATELY 1 POUND PER DOZEN 2 INCH BISCUIT ROLLED OUT INTO 3/4 INCH THICK

VARIATIONS:  BUTTER MILK BISCUITS,USE BUTTERMILK INSTEAD OF MILK
CHEESE BISCUITS ADD 12 OUNCES GRATED CHEDDAR CHEESE TO DRY INGREDIENTS
CURRANT BISCUITS ADD 6 OUNCES DRIED CURRANTS TO DRY INGREDIENTS, INCREASE SUGAR TO 4 OUNCES AND SPRIKLE TOPS WITH CINNAMON SUGAR BEFORE BAKING
HER BISCUITS ADD 2 OUNCES FRESH CHOPPED PARSLEY OR OTHER HERBS TO DRY INGREDIENTS

FLOUR 2 CUPS
BAKING POWDER 1 T
SALT 1/2 t
SUGAR 1/2 T
WATER (WARM) 1 CUP
SHORTENING MELTED 2 T

SIFT TOGETHER DRY INGREDIENTS
COMBINE WARM WATER WITH MELTED SHORTENING
ADD LIQUID INGREDIENTS TO DRY INGREDIENTS AND MIX TO A SOFT DOUGH
REST
ROLL OUT TO 1/2 INCH THICKNESS
CUT INTO 2 1/2 OUNCES
FRY IN HOT GREASE

GREAT FOR TACO'S, USE CHILI, OR BLACK BEANS, LETTUCE, CHEESE, TOMATOES, OLIVES, SALSA, SOUR CREAM ALL THE FIXINGS FOR YOUR FAVORITE NAVAJO TACO.

BACON 8 SLICES
SHORTENING 2 TBSP
EGGS 2 EACH
YELLOW ONION MINCED 1 EACH
JALAPENO STEMMED AND FINE DICED 5 EACH
JALAPENO PICKLING JUICE 1 T
SUGAR 1 T
BAKING SODA 1 tsp
SALT 1 tsp
GROUND CUMIN 1 tsp
GOUND BLACK PEPPER 1/4 tsp
CORN MEAL 2 CUPS
BUTTER MILK 1 1/3 CUP

FRY BACON UNTIL CRISP
DRAIN AND KEEP FAT
MELT SHORTENING WITH 2 TABLESPOONS OF BACON FAT
WITH THE REST OF THE BACON FAT GREASE MUFFIN TINS
CRUMBLE BACON AND SET ASIDE

BEAT EGGS IN A LARGE BOWL ADD REMAINING INGREDIENTS EXCEPT CORNMEAL AND BUTTERMILK
BEAT WELL
ADD IN CORN MEAL
ADD IN BUTTER MILK UNTIL JUST COMBINED
POUR INTO GREASED MUFFIN TINS
BAKE AT 475 FOR 15 MINUTES UNTIL DONE

EGG 3 EA
SUGAR 2 CUPS
VEGETABLE OIL 1 CUP
GRATED RAW ZUCCHINI 2 CUPS
VANILLA EXTACT 3 tsp

AP FLOUR 3 CUPS
SALT 1 tsp
BAKING SODA 1 tsp
DOUBLE-ACTING BAKING SODA 1/4 tsp
GROUND CINNAMON 3 tsp

COURSELY CHOPPED HAZEL NUTS OR WALNUTS

MIX EGGS, SUGAR AND OIL UNTIL CREAMED
ADD ZUCCHINI AND VANILLA AND STIR

COMBINE DRY INGREDIENTS TOGETHER
ADD TO EGG ZUCCHINI MIXTURE
STIR UNTIL WELL BLENDED

ADD NUTS AND POUR INTO TWO 9 X 5 X 3 PANS
BAKE IN PREHEATED 350 OVEN
UNTIL GOLDEN BROWN
COOL FOR 10 MINUTES
REMOVE FROM PANS

BUTTER 1 CUP
SUGAR 1 CUP
DARK BROWN SUGAR 1 CUP
EGGS 4 EACH
PUMPKIN (CANNED) 2 3/4 CUP

ALL PURPOSE FLOUR 2 3/4 CUP
PUMPKIN PIE SPICE 1 T
BAKING POWDER 2 tsp
BAKING SODA 1 tsp
SALT 1/2 tsp
PECANS 1 CUP

CREAM BUTTER AND SUGAR IN LARGE MIXING BOWL UNTIL LIGHT.
ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH ONE
BEAT IN PUMPKIN

COMBINE FLOUR, PUMPKIN PIE SPICE, BAKING POWDER, BAKING SODA, SALT AND PECANS
ADD TO PUMPKING MIXTURE
MIX UNTIL JUST BLENDED
SPOON INTO 2 GREASED AND FLOURED 8X1/2 X4 1/2 LOAF PANS
BAKE IN PREHEATED 350 OVEN
BAKE UNTIL GOLDEN BROWN AND UNTIL A TOOTHPICK COMES OUT CLEAN
ABOUT 1 HOUR
COOL FOR 10 MINUTES
REMOVE FROM PANS AND COOL ON WIRE RACK

sugar 12 ounces
grated orange zest 1 ounce
pastry flour 1 pound 8 ounces
nonfat milk solids (dry milk) 2 ounces
baking powder 1 ounce
baking soda 2 teaspoons
salt 2 teaspoons
chopped walnuts 12 ounces

eggs 5 ounces
orange juice 6 ounces
water 1 pound
melted butter 2.5 ounces

Mixing muffin method, blend sugar and orange zest thoroughly before adding remaining ingredients to ensure even distribution

Scaling 1 pound 4 ounces per 7 3/8 x 3 5/8 inch loaf pan
or 1 pound 10 ounces per 8 1/2 x 4 1/2 inch loaf pan

Baking 375  about 50 minutes

VARIATIONS:  Lemon nut bread; substitue grated lemon zest for orange zest and omit the orange juice and add 2 ounces lemon juice.  Increase the water to 1 pound 4 ounces

All purpose flour 2 cups
Baking soda 1 tsp
salt 1/2 tsp
Sift together dry ingredients

Butter, softened 1/2 cup
sugar 1 cup
Cream butter and sugar together

eggs 2 each
butter milk 1/3 cup
Combine and whisk together, and to creamed butter and sugar

Banana 1 cup
Banana flavoring or vanilla 1 tsp
nuts 1/2 cup
Add to egg and sugar and buttermilk mixture

Add dry ingredients, mix until just incorperated.
Pour in loaf pan
Bake 350 until golden brown and cooked through test with a toothpick

butter 1/4 cup
sugar 1/2 cup
honey 1/2 cup
eggs 2 each
banana (very ripe) 2 each
flour 1 1/2 cup
baking soda 1 1/2 tsp
salt 1/2 tsp
nuts chopped 1/2 cup

Cream butter, sugar, honey and eggs together
Add banana and cream
sift dry ingredients together
Combine ingredients till just mixed
Fill loaf pan
Bake 350 until golden

2 Tablespoons plus 1/2 cup butter
1 pound sausage such as andouille, kielbasa, smoked cut into bite size pieces
4 pounds chicken, breast, tenders, or thighs
1 Tablespoon creole seasoning (recipe follows)
1 cup flour
2 cups diced onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1 /4 teaspoon cayenne
3 bay leaves
9 cups chicken stock
3/4 cup chopped green onion
3 tablespoon chopped parsleyleaves
1 tablespoon file powder

White rice recipe follows

In a large heavy bottom sauce pan heat 1 tablespoon butter over med high heat.  Add sausage and cook until well browned, remove and reserve
Season chicken with creole seasoning and cook over med/high heat unitl well browned,  chop into bite size pieces and reserve
Combine remainin butter add vegetables and cook until tender.
Add Flour and cook until a dark roux.
Slowly add stock stirring until well combined
Add sausage and chicken bring to a boil the reduce heat and simmer for 45 minutes
or until the meat is tender.
Add lemon, green onions, parsley and file.
Adjust seasonings to taste.

Creole seasoning

3 T paprika
2 T garlic powder
1 T onion powder
1 T oregano leaves dried
1 T Dried Thyme
1 T Dried Sweet basil
1 T black pepper
1 T cayenne pepper
1 T celery seed
1 T salt
1/2 T black pepper

White Rice
2 Cups long grain white rice
4 cups chicken stock or water
2 Tablespoon butter
2 Bay leaves

In a 2 quart sauce pan combine all ingredients and bring to a boil.  Reduce heat, cover and simmer until liquid is absorbed about 20 minutes.  Remove bay leaves and fluff.

Spoon rice into a bowl, and ladle gumbo on top serve with hot sauce on the side.

Can add shrimp to the Gumbo if desired.

Pie shells unbaked 2 eaach

Eggs 4 each
Canned pumpkin 29 ounces
Sugar 1 1/2 cup
Salt 1 teaspoon
Cinnamon, ground 2 teaspoon
Ginger, ground 1 teaspoon
Clove ground 1/2 teaspoon
Evaporated milk 24 ounce

Beat eggs lightly in large bowl
Stir in the remaining ingredients in the order given
Pour into pie shells
Bake for 15 minutes at 425 reduce temperature to 350 and bake 40 to 50 minutes or until a toothpick inserted near the center comes out clean
Cool on a wire rack

Garnish when cooled with whipped cream

Onions small dice 8 ounce
Leeks small dice 8 ounces (if you don't have leeks, just use more onions)
Carrots small dice 8 ounces
celery small dice  8 ounces
Mushrooms 1 pound
Broccoli 8 ounces
Cauliflower 1 pound
garlic 1 tablespoon
Butter 1 pound
Flour 1 pound
chicken stock 6 quarts
MIlk or cream 2 quarts
salt and pepper to taste
Flavor with Sherry to taste

Bruinoise vegetables for garnish 1 pound (Use any or all of the vegetables in the recipe, just cut very small)
Fresh Herbs for garnish 2 Tablespoon

Sweat vegetables in butter until tender
Add flour to prepare roux cook until the starch taste is gone
add vegetables, stock and simmer to thicken 30 minutes
Puree the soup
Season to taste
Garnish with bruinoise vegetables and fresh herbs at service time

I have several corn chowders that I like... here is one of them

Potatoes 2 1/4 pound
chicken Stock 4 quarts
Bacon chopped 8 ounces
Onions diced 12 ounces
Red Pepper 3 ounces
Flour 6 ounces
Butter 4 ounces
Thyme 1 Tablespoon
Bay leaf 1 each
Corn 3 pounds
Cream, milk or half and half 1 1/2 quarts
Salt and Pepper to taste
Parsley to garnish

Cook potatoes in stock and reserve.  Cook vegetabels with bacon until tender add butter.  Add flour for roux, cook until the starch taste is gone from the roux...think about a pie crust...it is made with fat and flour...and it is wonderful.  Cook your roux which is fat and flour until it has lost the starch taste that hits you in the back of your throat.  It should have an almost nutty flavor.  Add your stock, bay leaf and thyme bring to a simmer for 30 minutes.  Add corn and cooked potatoes, add cream.  Adjust seasoning to taste.

I like to serve with a 1/2 cup of grated cheddar cheesae in the bottom of my bowl then add my soup...nice for a cold day! with a slice of bread and a salad... you have a meal!

Butter 8 T
Onions sliced thin 8 cups
Beef stock.3 quarts
Salt and Pepper to taste
Brandy or Sherry 1 ounce
Cruyere Cheese as needed
Parmesan Cheese as needed
Olive oil as needed.

Melt butter then add onions and cook slowly until onions are soft and turning golden brown.  Deglaze the pot with a cup of beef stock and continue to cook.onions.  The trick to a great French Onion soup is to slowly cook your onions, and deglaze with stock several times...  Add remaining stock and simmer.  Add brandy or sherry. adjust your seasonings...to taste

Cut French Bread to fit bowls, toast in oven with a brushing of olive oil.  Sprinkle with parmesan cheese and bake until golden brown.


When ready to serve ladle the soup into individual bowls add a slice of toasted french bread and cover with cheese.  You can put it back into the oven until cheese is totally melted.... ( must use a heat proof bowl to put back into the oven.)

Onions 2 1/2 pounds
Carrots small dice 1 1/2 pound
Celery 1 1/2 pound
Chicken stock 2 1/2 gallon
Noodles ( precooked) 1 pound
Parsley for garnish
Chicken cooked and diced 2 pounds

Sweat vegetables in butter or oil, until the onions are transparent.  Add stock and chicken, simmer for 30 minutes.  Add Noodles.  Garnish with parsley. 



Adjust seasoning with salt and pepper, Franks Red Hot, Lemon juice to taste

Navy beans 20 ounces
Italian ground meat 1 pound

bacon strips 1/4 inch cut
onions 2 pounds
celery small dice 1 pound
Carrots 1 pound
Garlic 1 Tablespoon
olive oil 1 Tablespoon

Stock 2 gallon
Pasta pre cooked 12 ounce
salt and pepper to taste
Marinara 1 quart
parmesan 2 ounces
parsley 2 tablespoon

Cook Italian gound meat until browned and drained.  Reserve
Saute bacon in olive oil until crisp.  Reserve
Add vegetables to bacon fat and cook until tender drain fat
Add stock and simmer for 30 mintues
Add pasta, beans and meat
adjust seasonings
add marinara sauce
Garnish with parsley and parmesan

Sesame oil as needed
bamboo shoots 5 ounces
green onions 6 ounces
mushrooms 6 ounces
bean sprouts 12 ounces
stock 2 gallons
soy sauce 1/3 cup
cold stock 1 cup
cornstarch 1 2/3 cup
eggs 4 each
tofu 1/4 inch cubs 8 ounce
salt and pepper to taste
sherry 2 Tablespoons
green onions cut on bias 1/2 cup
Rub pan with sesame oil, quick saute vegetables until tender

add stock and soy sauce, bring to a simmer for 10 to 20 minutes
Thicken with corn starch slurry ( cold stock and cornstarch)
Add eggs to simmering stock seperate shreds
Add tofu cubes
season with salt and pepper
add sherry
garnish with green onion

Onions 1 pound
Garlic 1 Tablespoon
Celery small dice 1 pound
Carrots small dice 1 pound
Zucchini cubed 1/2 pound
Chicken Stock 2 gallons
Tortellini 1 pound
Parmesan Cheese 12 ounce
Parsley 1/2 cup
Salt and pepper to taste

Sweat vegetables, (except zuchini )add stock and simmer. 
Parboil tortellini
Add Tortellini and zuchini to soup
adjust seasoning
add parmesan cheese at service time
garnish with parsley

Onions medium chopped 2 pounds
Garlic chopped 2 Tablespoons
Jalapenos chopped 4 ounces
Potatoes medium cube 2 1/2 pound
Tomatoes chopped 1/2 gallon
Cabbage chopped 1 1/2 pound
Green beans 1 1/2 pound
Carrots shredded 1/2 cup
corn 5 cups
olive oil 5 tablespoons
Chicken stock 2 gallons
Tomato juice 1 1/2 quart
Lemon juice 5 tablespoons
Soy Sauce 8 tablespoons
Peanut butter 1 1/4 cup
Turmeric 3 Tablespoons
cumin 1 1/2 Tablespoons
Saute onion and garlic in oil until golden brown
Add turmeric, cumin, jalapenos and potatoes cook 3 to 5 minutes
Add Stock and tomatoes, tomato juice bring to a simmer, for 10 minutes
Add Carrots and cook 5 minutes
Add corn and cook 5 minutes

In a bowl add some hot stock to the peanut butter with lemon juice, soy sauce and simmer for 5 minutes

Add turmeric and cumin to taste.  This soup should be spice but not over powering..

After having some health issues a year ago this month, I have really tried to eat a more healthful diet, and consume more fruits and vegetables to see if I feel better doing so.  A year later, I am at a weight I am happy with, and I feel better than ever.  Here is my secrets to feeling great... I hope they make you feel better too, and stronger, and healthier! 

I start my day off with 32 ounces of water mixed with a pinch of cayenne pepper, and 2 teaspoons of organic cider vinegar.  I drink this FIRST thing... instead of that first cup of joe, I drink water.  It starts my day hydrated... I swear I have lost any belly fat that I might have had... so if this is an old wives tale... I think it's true...at least I am a believer!

Then on my way to work, (I work about 37 miles one way from home)... I have my smoothie...This has helped me not only lose weight, but it gives me energy...( I really noticed when I went on vacation and didn't make a smoothie for a few days...I was CRAVING a smoothie)...plus I feel good about getting more fruits and vegetables in my diet.

As a Chef/Instructor...I don't always eat the healthiest foods.  My job is to not only teach techniques in cooking but, teach how to flavor, season properly and build upon flavors to bring something bland into somthing that explodes with flavor in your mouth...and you can't do this with out tasting...so I like to say... my job is to eat all day!!  I wasn't feeling great about all the white flour, sugar, fat, meats, breads, cream soups, desserts, and all the wonderful things that my students were cooking and serving...so I needed something to fill me up, and make me feel better about..."the tastings", I have to do as part of training students...so when I do eat that chocolate, chocolate bread pudding.... I feel better knowing...I have had something good for me too.

Here is the smoothie recipe that I make every day... try it... and let me know if it makes you feel as WONDERFUL as I do...

Tips:    when using fresh produce please WASH before, putting on your counter, cutting board, or eating!!!  Go to Costco, farmers markets, or buy in bulk whenever possible and you can freeze your ingredients if you need to, such as if they start to go bad, you got too good of deal on something and bought more than you used... you can also just get everything ready to go into your smoothie in a zip lock so it takes no time at all to make straight from the freezer or like I do for my fridge... ..

. Smoothie:

Flax seed (grind first in a dry blender) 2 tablespoons
1/8 fresh lemon WITH rind
1/2 inch whole ginger (remove peel)
3 large Kale leaves
10 to 15 ounces of fresh spinach
1 cup of unsweetened fruit(s) such as strawberries, raspberries,blueberries,mango,pinapple,apple, banana, grapes, watermelon, cantalope,papaya,pear,kiwi
2 cups of water
Blend well and drink within 24 hours.

If the smoothie isn't sweet enough for you add a sprinkle of stevia...or add more fruit.

You can also use any green leaf vegetables whatever you have on hand or is on sale...from beet greens, cabbage, water cress, dandelion, arugula, romaine, green leaf, chicory, purslane...etc...

I also several times a week will add a scant teaspoon of coconut oil to my smoothie... and I use the oil on my lips, face and neck as a wonderful moisturizer.... ( it can even be used as a moisturizer for your hair)...
I use a BlendTec blender... but it took me months to decide to make the investment...

One thing that no one told me... when I first started having the smoothie, I felt like I was putting on weight, my face was breaking out, and I almost gave up... give it some time when you start this...it is your body cleansing out some of the toxins.. Good luck.... here to your

Ingredients:
2 1/2 cup heavy cream
1/2 cup milk
3/4cup granulated sugar
1 3/4 cup semisweet chocolate chopped into pieces ( or use chocolate chips)
2 large eggs
1 1/2 teaspoon vanilla
8 1/2 cups chocolate cake cut into 1 inch cubes (use a fudge chocolate cake)
3 tablespoons Semi sweet chocolate chips chopped
3 tablesspoons granulated sugar
1/4 teaspoon cinnamon

Preheat oven to 325

In a heavy sauce pan scald cream and milk with 3/4cup sugar.  Stir until the sugar is dissolved.  Remove pan from heat and add 1 3/4 cup semi sweet chocolate.  Whisk until chocolate is melted.
In a stainless steel bowl, whisk eggs, vanilla together.
Slowly add the hot liquid to the egg mixture
Spray a 10x 13 pan with cooking spray

Place the cake cubes evenly in the pan, whisk the chocolate custard to blend well and pour over cake cubes.
Scatter 3 tablespoons of the semi sweet chocolate on top of the custard and sprinkle with sugar and cinnamon

Allow the bread pudding to sit for 15 to 30 minutes ( or can be refridgerated overnight)  Bake for 35 to 50 minutes until the custard has thickened.

Serve warm with a drizzle of melted white chocolate or whipped  cream.

Egg Whites 1 pound
Cream of Tarter 2 tsp
Sugar 2 pounds 8 ounces
Vnailla or Rum Flavoring 1 ounce
Coconut 2 pounds

Beat egg whites and cream of tarter until soft peaks
Gradually beat in sugar until glossy
Fold in coconut
Make up:  Bagged method pasty bag with a star tip
Bake 300 about 30 minutes

Butter 1 cup
White Sugar 2 cups
Eggs 2 each
Vanilla 2 tsp
All purpose flour 2 cups
Cocoa powder 3/4 cup
Baking Soda 1 tsp
Salt 1/2 tsp
White Chocolate Chips 1 2/3 cups

Preheat oven to 350
Cream butter and sugar until smooth.  Beat in eggs one at a time then stir in vanilla
Combine flour, cocoa, baking soda and salt, stir in the creamed mixture.  Fold into white chocolate chips

bake 8 to 10 minutes

Butter 1 pound
Peanut butter 1 pound 10.5 ounces
Sugar 1 pound 5 ounces
Brown Sugar 7.5 ounce
Eggs 10.5 ounce
Vanilla 2 Tablespoon
All Purpose Flour 1 pound 12 ounce
Baking Soda 1.5 teaspoon
Dry Milk 4 1/4 ounce

Blend butter, peanut butter and sugars until creamed.
Add Eggs and vanilla
Combine and add to cream mixture
Blend all together
Drop cookies and form with a cross patter fork marks
Bake at 375 8 to 12 minutes