December 2, 2011
Eggs 4
Sugar 1 cup
vanilla 2 tsp
salt pinch
butter 1 pound
Combine eggs, sugar, vanilla, and salt in a heat proof bowl, place over simmering water. Wisk gently but constantly, heat mixture until thin an foamy and reaches 160. Beat egg mixture at medium high speed and whisk until foamy and cooled to room tempature about 5 minutes. Reduce speed to medium, add butter 1 piece at a time. Once all butter is added, increase speed to high and beat until light and fluffy.
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
December 2, 2011
Butter 1 pound
Shortening 8 ounces
Powdered Sugar 2 pounds
Egg Whites 2 1/2 ounces
Lemon juice 1 teaspoon
Vanilla 1 teaspoon
Water optional 2 ounces
Cream butter and shortening with sugar until well blended.
Add egg whites, lemon juice and vanilla
Blend medium speed, then mix on high speed until light and fluffy
For a softer butter cream, blend in water
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
December 2, 2011
Sugar 16 ounces
butter 6 tablespoons
milk 3 to 4 tablespoons
salt dash
vanilla 1 to 2 tsp
peanut butter large scoop to taste
Mix until smooth...
For Cinnamon rolls
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
December 2, 2011
Vegetable Shortening (Crisco) 1/4 cup
White mini mashmallows 1 pound
clear vanilla flavoring 1 tsp
Butter flavor 1 tsp
Water 2 T
Powdered sugar 2 pounds
Melt marshmallows iwth crisco, flavorings and water.
Put powdered sugar into a large mixing bowl. Fit stand mixer with a dough hook, if not using a mixer use a wooden spoon.
Add melted marshmallow mixture to powdered sugar, knead until sugar is fully blended into the marshmallows.
Turn fondant out onto a work surface that has been dusted with equal parts, corn starch and powdered sugar. If fondant is too sticky add more powdered sugar.
Knead fondant into a loaf. Wrap tightly in plastic wrap and let cool for 1 hours
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
December 2, 2011
Heavy Cream 2 pounds
Sweet Chocolate chips 2 pound 8 ounces
Heat Cream
Chop chocolate into small pieces. Add to cream and mix well to dissolve.
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
December 2, 2011
Water, boiling 1 3/4 cup
Oats 1 cup
Brown sugar 1 cup
Sugar 1 cup
Butter 1/2 cup
Eggs 2 each
Flour 1 3/4 cup
Cocoa 1 T
Soda 1 t
Salt 1/2 t
Chocolate chips 16 oz
Combine oats and water and let stand
Cream sugar, butter and eggs
Combine flour, cocoa, soda, salt and mix
Mix cream mixture and dry mixture.
Add oats and 1/2 of chocolate chips to combine
Pour batter in greased pan and add 1/2 chips to the top of cake
Bake 350 for 40 minutes
Serve with whipped cream
Posted by Penny Moline. Posted In : Cakes
December 2, 2011
This is a small recipe, for the full sheet pan you will need to times this by 5
Cream Cheese 8 ounces
Butter 2 Tablespoons
Powdered Sugar 3 cups
Vanilla 1 tsp
Nuts 1/2 cup these are optional
Cream together cream cheese and butter, add powdered sugar and vanilla
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
December 2, 2011
sugar 2 pounds 8 ounce
oil 3 and 3/4 cup
Eggs 11 each
Pastry Flour 1 pound 12 ounce
Bread Flour 8 ounces
Baking powder 1 Tablespoon plus 1 teaspoon
Baking soda 2 Tablespoons
Salt 1 Tablespoon
Cinnamon 2 Tablespoons
Carrots, ground 2 pounds 12 ounces
walnuts, chopped optional 1 and 1/2 cup
Cream together first three ingredients, stift together dry ingredients, fold into cream mixture, Fold carrots and walnuts into cake mixture and bake at 350 until a toothpick comes out clean.
See Cream Cheese Frosting
Posted by Penny Moline. Posted In : Cakes
November 15, 2011
Crust:
1 1/2 cup plus 2 Tablespoon flour
3 Tablespoon sugar
1/2 teaspoon salt
8 tablespoon butter
2 tablespoon shorteneing
3 tablespoon ice water
Combine sugar,salt in large mixing bowl, add butter and shortening using a pastry cutter.
Work until course crumbs.
Add water and refrigerate for at least one hour
Fruit filling:
Seasonal fruit can use, apples, peaches, apricots, etc.
1/2 cup sugar plus 1 tablespoon for garnish on crust
2 Tablespoon cornstarch
1 teaspoon lemon juice
Combine fruit, sugar, cornstarch, and lemon juice toss gently.
Free form one large tart or indivual galettes. Bake 375 until golden.
Posted by Penny Moline. Posted In : Pies
November 15, 2011
1/2 cup semi sweet chocolate chips ( optional)
2 cups heavy cream
1/4 cup sugar ( I like to use both brown and granulated sugar)
1 pinch salt
2 teaspoon vanilla
5 egg yolks
4 tablespoons white sugar
preheat oven to 350
Place 2 tablespoons melted chocolate if desired into each ramekin
Heat Cream
Mix together the egg yolks, sugar until well combined.
Gradually stir in hot cream, salt and vanilla.
Strain mixture
Divide the custard into ramekins and bake in a hot water bath until custard is just set.
Cool then refrigerate
To finish, dab any moisture from the tops of the custard. Sprinkle with an even layer of sugar, use a kitchen torch or your ovens broil to carmelize the tops.
Posted by Penny Moline. Posted In : Desserts
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
