Showing Tag: "desserts" (Show all posts)

Carmel Pecan Pumpkin Pie

Posted by Penny Moline on Tuesday, October 22, 2013, In : Pies 

1 ( 15 ounce) can pumpkin puree
1/2 cup half and half
3/4 cup sugar
1 T all purpose flour
1 teaspoon lemon zest
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon all spice
1/4 teaspoon ginger
  1 pie shell  ( 9 inch)

for the carmel pecan topping

3/4 cup brown sugar
1 cup chopped pecans
3 tablespoons butter


preheat the oven to 375 degrees

beat eggs, pumpline, half and half together until smooth. 
Stir in sugar, flour, lemon zest, vanilla, salt and spices
Mix until eve...
Continue reading ...
 

Pumpkin Cheese Cake

Posted by Penny Moline on Monday, November 8, 2010, In : Cakes 
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.
Continue reading ...
 

Oatmeal Chocolate Chip Cake

Posted by Penny Moline on Monday, September 21, 2009, In : Desserts 
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 Tablespoon
Soda 1 tsp
salt 1/2 tsp
chocolate chips 16 to 24 ounces

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 the chips mix to combine

Pour batter ina a greased pan

Add 1/2 chips to the top of cake 

Bake 350 F. for 40 minutes  (hint)  Check after 30

Continue reading ...
 

Panna Cotta

Posted by Penny Moline on Monday, September 21, 2009, In : Desserts 
1/3 cup skim milk
2 1/2 cups heavy cream
1 (.25 ounce envelope) unflavored gelatin
1/2 cup sugar
2 teaspoons vanilla extract

Pour milk into a small bowl and stir in gelatin.  Set aside... make sure your milk is COLD
In a sauce pan stir together the heavy cream and sugar over medium heat
Bring to a full boil.  Watch out the cream will quicky rise to the top. 
Pour the gelatin into the cream stirring until dissolved.
Cook for one minute
Remove from heat and pour into individual ramekins
Cool...and refrig...
Continue reading ...
 
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Showing Tag: "desserts" (Show all posts)

Carmel Pecan Pumpkin Pie

Posted by Penny Moline on Tuesday, October 22, 2013, In : Pies 

1 ( 15 ounce) can pumpkin puree
1/2 cup half and half
3/4 cup sugar
1 T all purpose flour
1 teaspoon lemon zest
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon all spice
1/4 teaspoon ginger
  1 pie shell  ( 9 inch)

for the carmel pecan topping

3/4 cup brown sugar
1 cup chopped pecans
3 tablespoons butter


preheat the oven to 375 degrees

beat eggs, pumpline, half and half together until smooth. 
Stir in sugar, flour, lemon zest, vanilla, salt and spices
Mix until eve...
Continue reading ...
 

Pumpkin Cheese Cake

Posted by Penny Moline on Monday, November 8, 2010, In : Cakes 
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.
Continue reading ...
 

Oatmeal Chocolate Chip Cake

Posted by Penny Moline on Monday, September 21, 2009, In : Desserts 
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 Tablespoon
Soda 1 tsp
salt 1/2 tsp
chocolate chips 16 to 24 ounces

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 the chips mix to combine

Pour batter ina a greased pan

Add 1/2 chips to the top of cake 

Bake 350 F. for 40 minutes  (hint)  Check after 30

Continue reading ...
 

Panna Cotta

Posted by Penny Moline on Monday, September 21, 2009, In : Desserts 
1/3 cup skim milk
2 1/2 cups heavy cream
1 (.25 ounce envelope) unflavored gelatin
1/2 cup sugar
2 teaspoons vanilla extract

Pour milk into a small bowl and stir in gelatin.  Set aside... make sure your milk is COLD
In a sauce pan stir together the heavy cream and sugar over medium heat
Bring to a full boil.  Watch out the cream will quicky rise to the top. 
Pour the gelatin into the cream stirring until dissolved.
Cook for one minute
Remove from heat and pour into individual ramekins
Cool...and refrig...
Continue reading ...
 
« Back to posts
 

Cooking with Passion


Penny Moline 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

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