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!

All purpose flour 2 cups
Sugar 3/4 cup
Baking soda 3/4 tsp
salt 1/2 tsp
toasted walnuts 1 1/4 cup chopped course
Large banana very ripe, mashed well  3 each
yogurt plain 1/4 cup
Eggs beaten lightly 2 large
Butter, melted  and cooled 6 Tablespoons
Vanilla 1 tsp

Preheat oven 350
Combine flour, sugar, baking soda, salt and walnuts together in large bowl set aside
Mix mashed bananas, yogurt, eggs, butter and vanilla together
Lighly fold banana mixture into dry ingredients until just combined and batter looks thick and chuncky
Scape batter into a 9 x 5 x 3 loaf pan
bake until golden brown
about 55 minutes or until a toothpick comes out clean
cool in pan for 10 minutes then transfer to a wire rack

All purpose flour 2 cups
Baking powder 1 TBS
Sugar 1 TBS
Salt 1 tsp
Baking Soda  1/2 tsp
Butter unsalted 4 TBS
Buttermilk 1 1/2 cups

To form and finish bisuits
All purpose flour 1 cup
unsalted butter 2 TBS

Mix dry ingredients together
cut in butter to mixture
add buttermilk until just incorporated
Using a 1/4 cup scoop level amount of dough
onto floured baking sheet
dust tops of dought with flour and with floured hands, shape into balls
Bake at 500 degrees for 5 minutes,
Reduce heat to 450 and continue to bake until golden brown, about 15 minutes

Pastry flour 3 pounds
Bread flour 3 pounds
Baking powder 7 ounces
Salt 1 ounce
sugar 8 ounce

Butter 1 pound
Shortening 1 pound

Buttermilk 4 pounds

Optional:  Cheddar cheese shredded 12 ounces

Sift together dry ingredients
Cut butter and shortening into dry ingredients to crumble
Add buttermilk to mix
Rest 30 minutes
Roll 3/4 inch thick
Cut into 2 1/2 inch circles
Egg wash
Bake at 425

Flour, pastry 2 pounds
Baking powder 1 1/2 ounce
Salt 1 ounce
Sugar 1 pound
All Bran 2 ounces
Nuts chopped 4 ounces
Eggs, beaten ( 8 large) 1 pound
Milk 1 pound 8 ounces
Honey 12 ounces
Shortening melted 7 ounces

Blend flour, baking powder, salt and sugar
Mix in All Bran and nuts
combine eggs, milk, honey and melted shortening
Add to dry ingredients, stirring just enough to moisten them
Using a # 20 scoop, fill greased muffin tins to 2/3 full
Bake at 400
Between 15 to 20 minutes

Sugar 1 1/2 cup
Butter softened 1/2 cup
Lemon peel 1 tsp
Eggs 4 each
Flour 4 cups
Baking powder 5 tsp
Salt 1 tsp
Nutmeg 1/2 tsp
Milk 2 cups
Popy seeds 10 tablespoons

Cream sugar, butter and lemon peel
Add eggs one at a time, beating well after each one added
combine flour, baking powder, salt and nutmeg
Add to creamed mixture, alternately with milk, beating well after each addition
fold in remaining ingredients
spoon into greased muffin tins, 3/4 full
Bake 400 for 15 to 20 minutes

this is just the list of ingredients to add to a spiral pasta... you can make this as small or as large as you would like

spiral pastas
peppers julienne
broccoli florets ( blanched in hot water and quickly into ice water)
cauliflower
zucchini 1/2 inch rounds
yellow squash rounds
red onions julienne
white onions julienne
carrots julienne
olive oil
basil
parmesan cheese
italian dressing

prepare pasta, drain and season with salt and pepper
prepare vegetables in desired shapes and sizes
blanch broccoli keep crisp
saute peppers, carrots, zucchini, yellow squash and onions in olive oil and garlic if desired
keep very al dente
combine vegetables with pasta
allow flavors to blend
toss with parmesan and basil
season with salt and pepper
toss with Italian dressing at service time

Low Mein Noodles 5 pounds
celery cut on the bias 8 ounces
carrot shredded 6 ounces
red pepper cut bias 6 ounces
green onions sliced 4 ounces
snow peas cut bias 8 ounces
bean sprouts washed and dried and chopped 1 pound
water chestnuts chopped 6 ounces
roasted sesame dressing 3 cups
garnish with toasted sesame seeds and more chopped green onion

Roasted sesame seed dressing
salad oil 3/4 cup
peanut oil 2 T
sesame seed oil 2 T
soy sauce 2 T
rice vinegar 1/4 cup
sugar 2 T
white pepper 1 tsp

Mix oils together and drizzle slowly whisking to the soy sauce, rice wine vinegar, sugar and pepper.

Pasta 3 pounds
peas 1 pound
olives sliced 2 cups
onions 1 pint
red peppers 1 cup
green pepper 1 cup
tomato chopped 1 pint
celery chopped 1 pint
cucumber chopped 1 pint
vinaigrette 1 pint
salt and pepper to taste
parsley 2 T

cook pasts, drain and season
preapre vegetables
add to pasta
add vinaigrette
adjust seasoning
add parsley and any desired fresh herbs
allow to marinate

Rice ( cooked) 2 pounds  you can use brown, white or wild rice
celery diced 1 1/2 pound
green onions 1 cup

mayonnaise 1 pint
lemon juice 2 tsp
dill weed 2 tsp
curry 1 T or more to taste

Apples, red 1 1/2 pounds
granny smith apples 1 1/2 pounds
celery, large dice 1 pound
mayonnaise 1 cup
whipped cream 1/4 cup
walnuts 4 ounces

cut apples in 1/2 inch cubes with skin on
place in water with lemon juice
drain well
add apples and celery
dress with mayonnaise and cream
garnish with walnuts

Butter 12 ounces
Sugar, granulated 3 ounces
Vanilla `1 tsp
Flour all purpose 1 pound 2 ounce
Salt 1 tsp
Water 1 Tablespoon
Pecans, finely chopped 8 ounces

Cream butter, sugar and vanilla on medium speed of a stand mixer for 5 minute using a flat beater.

Add flour and salt to cream mixture.  Mix on low speed until blended
Add water and pecans and blend
Chill dough

Shape into small balls 3/4 inch in diameter.  If mixture crumbles so it will not stick together add a small amount of melted butter.  Place on lighly greased cookie sheet or silicone paper lined baking sheet.  Bake at 350

Roll in powdered sugar while still hot

AP flour  2 1/4 cup
Baking soda 1 teaspoon
Butter softened 1 cup
Brown sugar 3/4 cup
White Sugar 1/4 cup
Instant butterscotch pudding mix 1 (3.4 oz) package
Eggs 2
vanilla extract 1 t
Semi Sweet Chocolate Chips  2 cups

Preheat oven to 350 degrees
In a large bowl, cream together the butter, brown sugar, and white sugar
Beat in the instant pudding mix until well blended
Stir in the eggs and vanilla
Blend in the flour and baking soda
Stir in the chocolate chips

Drop cookies by rounded spoonfulls onto baking sheet

Bake 8 to 12 minutes until edges are golden brown

Butter  4 Tablespoons
Brown Sugar 1 cup
Cinnamon 1/2 teaspoon
Bananas 4 each
Banana Liqueur 4 Tablespoons
Dark Rum 1/4 cup

Melt butter in small pan..  Add brown sugar, cinnamon and banana liqueur.  Stir to mix, add bananas...add rum and flame. 

Use ofver ice cream or crepes or pancakes...

Trim your steaks... if there is more than 1/4 inch of fat on the steak, then trim the fat down.  Otherwise on a grill you will get more flare ups! 

Get your grill HOT...HOT...HOT before you start.  Depending on your perferred doneness of steak, you can finish your steak over direct high heat... or turn it down, put a lid on your grill and use indirect heat.

Know when to turn your steak...

If you are using the old cut a bit of the steak and look... you are going to ruin your steak.  Invest in a thermometer... or here is a culinary trick...when meat on a grill heats up...the juices run to the surface (this is true of a hamburger too).  You can tell the steaks doneness by the color of the juices on top.  For a rare steak, turn while the juices are red, for a medium turn when the juice is more pink, and for well done turn the steak when the color runs clear.  Remember the time they have been cooking and wait the same amount of time on the other side.  You will have a steak done to YOUR prefection.  Be sure to REST the steak before you cut into it.  It keeps the juices inside.

If you want the diamond look.... when you put your steak on the hot grill ...put it on like your driving instructor used to tell you to keep your hands on the wheel of a car.  Start off at 10: and move it to 2:...then flip over the steak and do it the same amount of time.   It will be beautiful! 

 FIRST:  Read how to thaw your turkey.

After your turkey is thawed and clean....

Please....Please.... Please... don't put your dressing/stuffing inside your turkey.  It is a recognized health haszard, and you have to BE SURE that the stuffing has come to the tempature of 165 degrees.  You run the risk of making your friends and family sick.... so do your stuffing as a side dish!    What ever you put into the cavities of your turkey...is for flavor....not to be consumed....sorry.

This is my method for making a turkey that is beautiful.... 

First I preheat my oven to 325 degrees.  Instead of putting stuffing inside my bird, I like to use fruit and herbs....for a 20 pound turkey use about 4 washed oranges that you zest, then cut into rounds...add herbs like sage, thyme, rosemary, parsley.. that are fresh, and washed....add with the oranges into the cavities of the turkey.  Melt some butter, you won't need too much about 1 to 2 sticks of butter which you then add the zest of the orange to it.  Spread with a brush over your turkey, then season with salt, pepper, paparika, and some fresh cut herbs.  Place the Turkey in your roasting pan that has long sticks of celery, and carrots with a rough dice of yellow onion this combination is called a mirepoix.  It is usally 50 percent onions, 25 percent carrots and 25 percent celery.  Place the turkey on top of the mirepoix. Bake the turkey coverd with foil or the lid of a roasting pan.  I take the foil or lid off the last hour of cooking to be sure that it is nice and golden.
The only way to be sure that your turkey is fully cooked is to use a quality meat thermometer.  Please cook your turkey to 165-170 degrees.  Make sure you LET THE TURKEY REST at least 15 to 20 minutes before carving it...this is the perfect time to make your gravy from the dripping of the turkey. 

Guide lines time to cook your turkey is about 15 to 20 minutes per pound of turkey. 

You can also stuff your turkey with apples and cranberries, or lemon and thyme, apricots and lemon zest...it is beautiful to glaze a turkey with apricot jam and if you would like a touch of horseradish.... Tangerines and sage.with.... orange marmalde as a glaze...outstanding!!! 

I live in Utah....at a high altitude...things take longer to cook.  So all times can vary.  When my students ask me how long something has to cook...my reply is alway "until it is done".  So please cook your turkey until it has an internal tempature of 165 to 180 degree... and most important... have a Happy Thanksgiving! or Christmas, or whenever you are enjoying a turkey... and share it with people you love.

The safest way to thaw your turkey is in a refrigerator.  Other methods like running cold water over the turkey, (which think about how much water you waste... because the water needs to be running over the turkey at all times) or putting it in a mircowave oven, or putting it on the kitchen counter to thaw are not safe.  You run the risk of bacterial growth and contamination....think how terrible it would be to have all your Thanksgiving guest get sick....

I would like you to do a couple of things with your turkey to keep you safe....

First:  Thaw your turkey in your refrigerator. 
                                                                       8 to 12 pound turkey  2 to 3 days
                                                                       13 to 16 pound turkey 3 to 4 days
                                                                       17 to 20 pounds 4 to 5 days
                                                                        21 to 24 pounds 5 to 6 days

After your turkey has been thawed....be sure you wash it under cold water....and BE SURE TO TAKE THE GIBLETS AND THE NECK FROM INSIDE THE TURKEY....BEFORE COOKING!


                                                                                        

Crust:
2 cup graham cracker crumbs
1 cup ground almonds
2 Tablespoons sugar
1/2 stick of butter melted

In medium size bowl mix together dry ingredients.  Stir in melted butter.  Mix until moistened and press into the bottom of a spring form pan.  Set aside.

Filling:
8 ounces white baking chocolate
4 packages of 8 ouncs cream cheese  (32 ounces)
1 cup granulated sugar
4 large eggs
2 egg yolks
2 tablespoons flour
1/2 teaspoon vanilla

In a double broiler melt the white chocolate and set aside.

In the bowl of your mixer, beat room tempature cream cheese, and sugar until whipped and fluffy.  Add eggs and yolks bit by bit beating after each additon.  Add flour and vanilla and mix breifly to combine.
Pour into crust and bake at 350 for 45 to 55 minutes or until when shaken gently...about the size of a quarter is wobbly.
Turn off oven and leave with door closed for 30 minutes to an hour.  chill for 1 hour.

Raspberry sauce:

1 10 ounce package frozen raspberries
2 tablespoons sugar
2 teaspoons cornstarch
1/2 cup water

Place in a sauce pan and cook until the raspberries are sofented and the sauce is thick. Strain thru a china cap, and cool...  Drizzle on cake.  Choclate swirls would be a beautiful and fresh raspberries to decorate.

1 box graham crackers
2 small boxes instant vanilla pudding (you can use any flavor you like)
1 small container of cool whip
3 cup milk

Icing
3/4 cup cocoa
5 ounces butter melted
4 tablespoons corn syrup
2 teaspoons vanilla
3 cups powdered sugar
6 tablespoons milk

Spray a 9 by 13 pan.  Line the pan with whole graham crackers.  Mix pudding with 3 cups of milk...beat well and then blend in cool whip.  Pour 1/2 of this over the graham crackers.  Place more graham crackers on top of pudding and do  another layer of graham crackers.  Make the icing, spread 1/2 of the icing on crackers.  Pour the rest of the pudding on the icing.  Place another layer of crackers on pudding.  Spread the rest of the icing on crackers.  Refrigerate.

A student of mine gave me this recipe.... I couldn't get enough...hope you enjoy!

Brownie:
7 ounce butter
3/4 cup cocoa
2 cups sugar
1/2 teaspoon salt
1 1/2 teaspoon vanilla
4 eggs
1 cup flour

melt the butter and add the cocoa.  Mix until combined.  add the sugar, salt, vanilla.  Mix well.  Add eggs one at a time beating after each addition.  Mix in the flour.  Pour batter into a 9 by 13 pan and cook for 350 for 20 to 25 minutes.  Take out and let cool completely.

Make chocolate frosting and spread over the brownies.  This is the fun part.... mix and Mash the brownies and frosting until it is all combined.  If the brownies are falling apart, place in the fridge to help set it.  Roll into balls and place on a parchment lined cookie sheet.  Place in the freezer for 5 minutes. 

Melt 2 cups of chocolate chips and 2 tablespoons crisco.  Remove the brownies from the freezer and dip each on in the melted chocolate.  Place back on the parchment and place in the freezer for 10 minutes to set.

Remove from the freezer....and enjoy!

Fresh cranberries or frozen whole 12 ounces
sugar 1 cup
water 1 cup
orange zest from 1 orange
1 cinnamon stick

Combine ingredients and simmer 15 minutes.  Take off from heat and chill.  Wonderful!

Cream Cheese 1 pounds
sugar 1 cup
eggs 4 each
egg yolks 3 each
pumpkin 1 pound
flour 3 tablespoons
cinnamon 2 teaspoons
clove 1 teaspoon
ginger 1 teaspoon
vanilla 1 tablespoon
heavy cream 1 cup

Cream the cream cheese, sugar, add eggs, and egg yolks.  Add pumpkin and cream.  Add flour and spices to combine.
Add vanilla and heavy cream and mix.   Pour into a crumb crust.
Bake 400 degrees for 15 minutes reduce to 275 and bake about 45 minutes.

2/3 cup butter or shortening
2 2/3 cup sugar
4 eggs
1 can pumpkin (16 ounce)
1/2 cup water
3 1/3 cup flour
2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1 tsp cloves
2/3 cup chopped nuts or chocolate chips

heat oven to 350 degress.  Mix sugar and butter or shortening.  Add eggs pumpkin and water, mix in flour, baking soda, salt and baking powder cinnamon and cloves.  Stir in nuts or chocolate chips.  Fill cupcake liners 1/2 full.  Bake 25 to 30 minutes.  Frost with cream cheese frosting! 

Cream Cheese Frosting.

Cream cheese 8 ounces
butter 4 ounces
powdered sugar 1 pound
vanilla 2 teaspoons

Cream the cream cheese and butter add sugar and vanilla.

6 large beef steak tomatoes washed.


1 clove garlic minced
1 cup toasted bread crumbs
1/2 cup gouda cheese grated
1/4 cup parmesan grated
1/2 cup cream cheese
2 tablespoons fresh basil
2 tablespoons olive oil
1 teaspoon mustard powder
Salt and Pepper to taste
Mix ingredients together.  Cut the top off from the beefsteak tomato and cafefully scoop out the inside and reserve.  Using a melon baller is great for this.  Divide the filling between the tomatoes.  Bake in a preheated oven at 350 for 20 to 25 minutes until the cheese is bubbly.  Use the inside part of the tomato as a garnish so chop that up small.  Drizzle with olive oil and garnish with a stem of basil.  Beautiful..  Mozzarella cheese could be used instead of the gouda or it it in additon!

Crepe Batter:
1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
1 large egg
1 cup milk
1 tablespoon melted bitter
1/4 teaspoon vanilla or lemon extract
Melted butter for your pan

Sift the dry ingredients together.  Combine the wet ingredients.  Add together and mix until batter is smooth.  Let rest for 30 minutes in the refrigerator.  You can store this for up to 12 hours.
Heat your crepe pan or small omlette pan.  Brush with butter.  Add enough crepe batter to coat the bottom of the pan give it a swirl and a a twril to ensure it is coated.  Reduce your heat until the bottom has a little bit of color.  Using a rubber spatula loosen the crepe off the bottom of the pan and turn over.  Cook until a little bit of color.  Stack the crepes between layers of waxed paper as you make more.

Cheese Filling:
1 1/2 cup cottage cheese
3 ounces cream cheese softened
2 tablespoons sugar
1 egg
1/2 teaspoon vanilla or lemon extract

Place the cream cheese in a food processor or blender or a stand mixer for that matter and blend until smooth.  Add cottage cheese and blend until very smooth.  Stir in a bowl the sugar, eggs and vanilla and add the cream cheese and cottage cheese by hand.  Keep this in the refrigerator until ready to use.

Coulis:
1 pound fresh or frozen berries, strawberries, raspberries, blue berries, marion berries any that float your boat or a combo of them
3/4 cup of sugar
1 tablespoon lemon juice.
Combine berries, sugar and lemon juice and cook on the stove until the sugar has dissolved.  Taste and add more sugar if needed. ( If it turns out too thin for you... add a slurry of corn starch and cold water and place back on the stove.  1 teaspoon to 2 teaspoons of corn starch to the same amount of cold water.)

water 1 cup
butter 6 tablespoons
salt 1/8 teaspoon
All purpose flour 1 cup
eggs 3 each
cinnamon 1/4 teaspoon

Bring water to a boil, add butter, salt and heat until butter has melted and water is at a boil
Add flour all at once
beat until smooth and cook for about 4 to 8 minutes until some of the starch has left the flour
remove from heat and cool slightly, add in eggs one at a time
Add cinnamon
Fry in oil unitl golden brown
roll in additional sugar and cinnamon