Bakery

Culinary Arts Department

Linn-Benton Community College

B A K E RY Each student must be able to show competence in the following areas in order to successfully complete this course of instruction. Understand and Demonstrate:

1. The different mixing methods of breads and rolls, cakes and cookies, short dough’s (pies, tarts, scones)

2. Rolled-in doughs (Danish, puff pastry dough’s) 3. Custard cookery 4. Pie fillings (fruit, cream and custard) 5. Pate a choux (cream puffs, éclairs) 6. Basic decorating techniques (borders, basic flowers)

Each student will rotate during the term to each of the following stations:

1. Bread 2. Laminated Pastry Doughs 3. Cakes 4. Short dough/Gluten Free Dietary Needs 5. Custards 6. Rounds

The amount of total time in each station will vary by the number of weeks per term. On average, 1 to 1 ½ weeks per station each term. Students must execute the daily production in an efficient manner making sure to have bread and desserts ready for lunch service, 11:00 a.m. Santiam Restaurant; and 10:30 to Cafeteria. Students are responsible for cleaning the Bakery on a daily basis. They are also responsible for minimizing waste by finding uses for leftovers and products found in the walk-in and reach-in. BAKERY CLEAN-UP Wipe Down Daily: Wash By Hand: Mixers Pastry Bags Proof Box Pastry Tips Oven Hand Tools Scales Cake Turntables Tables All Kitchen-Aid Attachments Sink Weekly: (Thursdays) Rolling Racks All Shelves Inside of Proof Box Organize Freezer Organize walk-in shelves: Everything labeled Things put in the smallest possible containers Spoiled food discarded

ROUNDS STATION The student in this station will be required to perform the following duties: 1. Inventory products, ingredients and already prepared desserts available for that day’s service. 2. Draft that day’s menu under the supervision of the lab instructor and post that day’s production schedule as well as the remainder of the labs during the week. 3. Help with production where needed. 4. Help plate and display all desserts and breads. 5. Maintain dessert and bread restocking as needed. 6. Ordering of product ingredients under the supervision of lab instructor. 7. Reviewing following day’s menu with fellow students in Bakery. 8. Set up Café pastry case: wrap desserts & pastries, write labels, and display products attractively for retail, inventory desserts/pastries.

BREAD STATION

Breads 1 Station This station is responsible for production of all rolls for commons and Santiam Restaurant along with hoagies for pantry and Burger Buns for Santiam or Cafe. See detailed description on Production Rotations Breads 2 Station This Station is responsible for production of all Focaccias for retail in commons and Cafe along with any flatbreads, pitas or Naan breads. See detailed description on Production Rotations Breads 3 Station This station is responsible for producing two types of breads daily for retail sales, 4-6 loaves each. See detailed description on Production Rotations. Below is a checklist of the different types of doughs, loaf breads and rolls each student going through this station will be required to produce.

• Focaccia Doughs (Daily) • Sour Doughs, White (3-4 times per week) • Country Loaves (1 time per week) • Soft Rolls (Daily) • Wheat Rolls (Daily) • Challah Rolls (1 time per week) • Hard Rolls (1 time per week) • Hamburger Buns (as needed) • Pita Breads (as needed) • Santiam special order breads (as needed) • Retail bread of choice (about 6 portions) daily • Hearth breads • Quantity breads (as needed) *list is posted on Bakery refrigerator door - check day

ahead

CAKE STATION Cakes 1 This rotation is responsible for producing two completed cakes daily, one to be served on the front line in the Commons and one to be portioned and put in to go’s for the Cafe. Cakes 2 This rotation is to produce a completed and plated cake for the Santiam Restaurant. This cake is to be advanced and plated in restaurant standards. Students should familiarize themselves with the main components of cakes (different cake mixing methods, frostings, assembly and decorating technique, etc.) for which both the packet recipes and textbook will be referenced. Production focus will have two main areas: 1.Cakes suited to large-scale production, appropriate to larger caterings. or 2. Highly ornate cakes with labor-intensive garnish Below is a list of recipes/techniques, which students should read in preparation for cake station: 1. Egg foam mixing methods (text) 2. Single and two-stage and creaming mixing methods (text) 3. Meringue buttercreams (Swiss, Italian, French - text) 4. Simple buttercreams (text & packet) 5. Ganache (text) 6. Packet recipe cakes (packet) 7. Understanding of cake ingredients, especially chemical leaveners (text) 8. Pan preparation, baking, cooling and storage (text) 9. Frosting and piped decoration technique

SHORT DOUGH STATION Short dough station includes quick bread, pies, cookies and tarts. Scones are produced daily, first thing in the morning. Students are required to produce many different pastry bases, but will find tremendous similarity in the ingredients and techniques. Proper understanding of gluten development, mixing methods, chemical leavening agents, and ingredient balances are key to short dough success. Students should read chapters in the text and recipes in the packet relating to: 1. Pie crust & filling 2. Biscuits, muffins, and other quick breads 3. Cookies and tart dough 4. Proper oven temperature 5. Gluten development 6. Blind baking technique 7. Baking qualities of fats, flours, sugars, eggs Scones and two desserts daily should be produced from the short dough station.

Gluten Free / Dietary Needs This station is to help you get accustomed to the ever growing needs of special diets and the process in which we handle them. You will be responsible for producing one dessert and one retail baked good for café and commons, daily. You will also learn substitutions of egg and dairy product.

CUSTARD STATION Students in custard station will provide both stove top and oven baked custards. Also, students may commonly need to provide other pastry components to serve in combination, since many custards are used as fillings in compound desserts. Students should reference the text and packet on topics such as: 1. Cheesecakes 2. Oven-baked custards 3. Stove top custard 4. Egg temperatures (sugar dissolving, pasteurization,

coagulation, breakage) 5. Gelatin usage 6. Tempering of egg products (not chocolate) 7. Ice cream and frozen desserts 8. Mousses, chiffons, cream pies Students will be required to produce a dessert daily

ROLL-IN STATION The students in this station produce a variety of layered (or laminated) dough such as croissant, Danish, puff pastry and cinnamon rolls. Students should be creative with the finishing flavors and components of roll-in deserts, since the base dough is often a neutral-flavored serving vessel. The textbook, along with other professional bakery books, will provide a variety of examples for finished roll-in desserts, such as Tarte Tatin, Napoleon's, turnovers and Palmiers. Proper rolling technique is critical to the quality of roll-in dough, and students should read this chapter in the text carefully. Also included in the roll-in rotation are Pate a Choux and phyllo work. Custard components, such as pastry cream and Chantilly cream, are also commonly produced in roll-in station. Efficient use of time is critical in the roll-in station. Roll-in dough requires many resting periods, and making good use of this down time is necessary. Students are urged to have an entire dessert planned, so these gaps can be used for making the other components. One finished dessert and one dessert in progress are expected daily.

SECOND YEAR BAKERY The expectations of Second Year students will be to apply previous knowledge and skills toward Santiam Restaurant desserts, two each day. We encourage research and new presentations. This will be a chance to perfect decorating skills for a required special project. This project will be high end, well planned and presented to the public. The student(s) will be required to have all their desserts plated and ready to go by 10:45 a.m. The student(s) will also be expected to hold a brief menu meeting with Santiam wait staff at 10:30 a.m.

Chantilly

Yield: 2 cups

Ingredients:

2c – COLD Heavy Cream

1/3c – Powdered Sugar

1T – Vanilla

Combine in mixer with whisk attachment on Medium speed till soft peaks form. Store in reach-in covered.

Chocolate Chantilly

Yield: 2 cups

Ingredients:

2c – COLD Heavy Cream

1/2c – Powdered Sugar

1/4c – SIFTED Cocoa Powder

1T – Vanilla

Combine in mixer with whisk attachment on Medium speed till soft peaks form. Store in reach-in covered.

Chocolate Frosting

Yield: 1 lb.

Ingredients

• 1/2 cup (1 stick) butter, at room temperature

• 3 cups powdered sugar

• 1/4 cup whole milk, at room temperature

• 1 teaspoon pure vanilla extract

• 1/3 cup semisweet chocolate chips, such as Ghirardelli

Directions

In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.

Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.

Cream Cheese Frosting for Cakes

Yield: 4cups

Ingredients

Cream Cheese 1#

Sugar 2 cups

Salt ¼ t

Vanilla 2 t

Heavy Cream 3 cups

Instructions

Bring cream cheese to room temperature, with whisk attachment whip together cream cheese, sugar, salt and vanilla, set aside. Whip heavy cream till peaks form, fold whipped heavy cream into cream cheese mixture, whisk with mixer just till incorporated.

Cream Cheese Frosting for Cinnamon Rolls

INGREDIENTS: AMOUNT: PROCEDURE:

Cream Cheese 3# Room temp

Powdered Sugar 1# 7oz

Vanilla 2T

Butter 1# 2oz Room temp

INSTRUCTIONS:

Cream together cream cheese and powder sugar. Scrape the bowl 4 times and blend until there are no lumps. Add vanilla. Add butter and whip until fluffy.

Fruit Compote and Coulis

Compote: Yeild: 2 cups

4c – Frozen Berries

2c – Sugar

1T – Acid or Alcohol

Cook with as LITTLE stirring as possible for 5-10min. We want berries to be as whole as possible. Drain and reserve juice.

Coulis: Yeild: ½ cup

Take reserved juice from compote and reduce to half. Store in squeeze bottle on top left self in reach in.

Ganache

yield: 3 cups

400g – Shaved Chocolate

400ml – Heavy Cream (aprox. 2 cups)

Heat cream and pour over chocolate let sit for 2 min and stir slowly till smooth

White Chocolate Ganache

Yield: 2 cups

400g – Shaved Chocolate

200ml – Heavy Cream (aprox. 1 cup)

Heat cream and pour over chocolate let sit for 2 min and stir slowly till smooth

Gelatin Marshmallows

INGREDIENTS: AMOUNT: PROCEDURE:

gelatin 2 ¼ oz. Dissolve in water

water 10 oz.

powder sugar 12 oz.

corn syrup 1# 10 oz.

invert syrup 3# 12 oz.

water 10 oz.

INSTRUCTIONS:

Heat dissolved gelatin to 140°F. Then add powder sugar, corn syrup, invert sugar, and water and beat on high speed until stiff.

Then add:

To suit vanilla

Meringue Buttercream Frosting

Yield: 3 cups, enough for one 2-layer cake

Ingredients

• 1 1/4 cups sugar

• 1/3 cup water

• 5 large egg whites

• Pinch of cream of tartar

• 1 pound (4 sticks) cold unsalted butter, cut into small pieces

Directions

1. In a small saucepan over medium heat, bring the sugar and water to a boil. Continue to boil until syrup reaches the soft-ball stage, 238 degrees on a candy thermometer.

2. Meanwhile, beat the egg whites until foamy. Add the cream of tartar and beat until stiff but not dry.

3. With the mixer running, pour the syrup into the egg whites in a thin stream and beat for 3 minutes. Beat the butter into the whites. Beat for 3 to 5 minutes until smooth and spreadable. If the icing "curdles," don't panic: keep beating and it will combine. If it sits for a while, beat it on low speed to smooth it out.

Salted Caramel Sauce

3c Sugar

½ Lemon, Juiced

Combine well off of heat

Cook till Golden Amber in color stirring occasionally

Remove from heat and stir in SLOWLY the following:

2c Heavy Cream

1T Kosher Salt

Store at room temp in squeeze bottle.

Simple Buttercream Frosting

Yield: 1 ½ cups

Ingredients

• 3 cups confectioners' sugar

• 1 cup butter, 8oz

• 1 teaspoon vanilla extract

• 1 to 2 tablespoons whipping cream

Directions

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Swiss Meringue Butter Cream Frosting

Yield: ALOT

INGREDIENTS: AMOUNT:

Sugar 6 lbs.

Butter 6 lbs.

Egg Whites 3 lbs.

Margarine(room temperature) 1 lb.

Cake Shortening 1 1/2 lbs.

Lemon Juice 2 cup

Vanilla 3 Tbsps.

INSTRUCTIONS:

In mixing bowl combine whites and sugar. Over bain marie heat to 140 degrees whisking to keep from coagulating albumen.

Remove from heat, whip on speed 3 until very stiff peak and completely cool. Whip in fats 2 oz. At a time. Whip in flavoring.

3-Layer White Cake Yield: 3 – 9in Rounds

Ingredients

• 8oz unsalted butter, room temperature, plus more for pans

• 4 1/2 cups cake flour (not self-rising) plus more for pans

• 1 1/2 cups whole milk

• 9 large egg whites, lightly beaten

• 1 tablespoon pure vanilla extract

• 1/2 teaspoon almond extract

• 2 tablespoons baking powder

• 1 1/2 teaspoons salt

• 2 1/4 cups sugar

• 1 pint raspberries

Directions

1. Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside.

2. In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.

4. Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.

5. Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.

6. Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let cool completely before filling.

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BANANA CHOCO HAZELNUT CAKE For the Banana Cake: 3 ripe bananas 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup plain Greek yogurt or sour cream Mash ripe bananas in a small bowl with a fork and set aside. In a medium bowl, whisk flour, baking powder, baking soda and salt until well combined. Set aside. Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3 minutes). With the mixer on low, add eggs one at a time, fully incorporating after each addition. Add vanilla extract. Stop the mixer. Scrape down the sides and bottom of the bowl. With the mixer on low, add in half of the dry ingredients. Mix in the yogurt or sour cream. Add in the remaining dry ingredients and mix until just combined. Fold in the mashed bananas until combined. Pour batter into prepared pans and bake until golden – about 22-25 minutes for the recommended size. Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack to cool completely. You will also need: Chocolate Ganache Hazelnut Butter Cream For the Assembly: salted caramel sauce of choice toasted hazelnuts, roughly chopped Slice cooled banana cakes in half, horizontally, to create four layers of cake. Spread a layer of ganache on top of the bottom layer of cake. Add a layer of buttercream on top of the ganache. Place the second layer of cake on top of the buttercream and repeat. Ice with the remaining buttercream. Garnish with chopped, toasted hazelnuts – if desired. Serve with salted caramel sauce!

Brenton Butter Cake Yield: 9in Tart Round

Ingredients

• 8oz unsalted butter, room temperature, cut into small pieces, plus more for pan

• 1 1/2 cups all-purpose flour, plus more for dusting

• 1 cup cake flour (not self-rising)

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 large whole egg, lightly beaten, plus 4 large egg yolks

• 1 cup sugar

• 1c Buttermilk

Directions

1. Preheat oven to 350 degrees. Butter a 9-inch tart pan with removable bottom.

2. Sift both flours, baking powder, and salt into a large bowl; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed until doubled in volume and pale yellow, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add the butter in four parts, beating until completely combined after each, 1 to 2 minutes total. With the mixer on low speed, add flour mixture, beating until combined.

4. Transfer batter to prepared pan; with a small offset spatula, spread batter and smooth top. (If necessary, chill batter for 10 minutes before smoothing.) Refrigerate for 30 minutes.

5. Remove pan from refrigerator. Brush top with beaten egg, and mark a crosshatch pattern with a knife. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, 40 to 45 minutes. Cover with foil if browning too quickly.

6. Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm.

Cake Scaling Weights

White layer cake 14 oz./8” round

Yellow layer cake 13 oz./8” round

Devils Food layer cake 13 oz./8” round

White sheet cake 7#/sheet w/ expander

Yellow sheet cake 6 ½ #/ sheet w/ expander

Devils food sheet cake 6 ½ #/sheet w/ expander

Angel food cake 18 oz./10x8x4

German’s chocolate cake 14 oz./ 8” round

Pound cake 18 oz./loaf pan

Round Pans For Tiered Cakes

9”x2” white cake 23 oz.

10”x2” white cake 30 oz.

12”x2” white cake 48 oz.

14”x2” white cake 60 oz.

16”x2” white cake 75 oz.

Carrot cake

Yield: 9in round

Ingredients

• 2 1/2 cups all-purpose flour, plus more for pans

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 3/4 teaspoon coarse salt

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans

• 1 cup packed light-brown sugar

• 1/2 cup granulated sugar

• 3 large eggs

• 2 teaspoons pure vanilla extract

• 1/2 cup water

• 1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)

• 2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)

Directions

1. Make the cake: Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.

2. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.

3. Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.

4. Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.

Makes 6 servings

INGREDIENTS

• 250 g (about 7) egg whites • 160 g (about 9) egg yolks • 155g (1 C) flour • 160 g (3/4 C) sugar • 50 g (1/2 C) almond flour • 15 g (1 T) olive oil • 6 9-ounce plastic cups (Cut 3 small slits along the bottom edge of each plastic

cup. This will vent the steam as the cake cooks. ) • 3/4 C MACERATED STRAWBERRIES • 1 T STRAWBERRY GASTRIQUE • 1 C MINT-WATER WHIPPED CREAM • 1/4 C freeze-dried strawberry powder (Make the powder by pulverizing the

freeze-dried strawberries in a spice grinder.) • 1/4 C wood sorrel leaves

MACERATED STRAWBERRIES

• handful small strawberries • large pinch sugar

STRAWBERRY GASTRIQUE

• 1/4 lb strawberries • 1/4 C water • 30 g (2 T) apple-cider vinegar • 25 g (1 T) honey

MINT-WATER WHIPPED CREAM

• 1 bunch mint • 1 C water • 1 1/2 sheets leaf gelatin (or 3/4 t teaspoon powdered gelatin) • 35g (1/3 C) confectioner's sugar • 200 g (1 C) heavy cream

MAKE THE CAKES

1. 1

Make the batter: Whisk the yolks and whites for 1 minute on high in the bowl of an electric stand mixer. Sift and add the flour, sugar, almond flour, and olive oil. Mix until just incorporated. Pour the cake batter into a whipped-cream charger. Shake it vigorously, and fill each plastic cup 1/3 of the way. (The cake will double or triple in volume when you cook it.)

2

Cook the cakes: Place a cup into the microwave and cook on high for about 30 seconds. (Our microwave was a thousand-watt model and took exactly 26 seconds on high to fully cook our cake. You may have to try a couple times before you lock down your ideal cooking time.) Carefully remove the cakes from the microwave and let them cool for a few seconds.

MAKE THE MACERATED STRAWBERRIES

1. 1

Quarter a handful of small strawberries and toss them with a large pinch of sugar. Allow the berries to sit at room temperature for 30 minutes.

MAKE THE STRAWBERRY GASTRIQUE

1. 1

Blend the berries with the water and pass the purée through a chinois to strain out any seeds.

2. 2

Combine the strawberry purée, vinegar, and honey in a small saucepan over medium heat. Cook until the volume has reduced by about a third. Cool and reserve until ready to use.

MAKE THE MINT-WATER WHIPPED CREAM

1. 1

Blanch the mint in a pot of boiling water for 20 seconds, then immediately shock it in a bowl of ice water and dry thoroughly.

2. 2

Blend the mint with one cup of water. Strain (very slowly) through a fine-mesh strainer lined with a doubled-up piece of cheesecloth. Collect in a small saucepan.

3. 3

Bloom the gelatin in the mint water, then add the sugar. Heat on low, stirring constantly, until the gelatin has fully dissolved and no lumps remain. Cool to room temperature.

4. 4

Whisk the cream into the mint water/gelatin.

5. 5

Fill a whipped-cream charger halfway up with the mint cream. Charge with N2O and deploy.

TO PLATE

1. 1

Remove cakes from their cups using a small spatula. Tear each cake into 5 pieces and dust with freeze-dried strawberry powder. Arrange the pieces on serving plates. Scatter a few macerated strawberries, squeeze out a few dollops of mint whipped cream, and dab the plate with a few drops of gastrique. Finish by tenderly distributing a few wood-sorrel leaves.

Chiffon Cake with Berries

Yield: 8in round

Ingredients

For the Cake

• 2 1/4 cups cake flour (not self-rising)

• 1 1/2 cups granulated sugar, divided

• 2 1/4 teaspoons baking powder

• 3/4 teaspoon salt

• 1/2 cup safflower oil

• 7 large egg yolks plus 9 large egg whites

• 3/4 cup whole milk

• 1/2 teaspoon cream of tartar

• 1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract

For the Berries and Cream

• 2 pounds strawberries, hulled and halved or quartered (about 5 cups), plus more for serving

• 1/2 cup granulated sugar

• 1 tablespoon fresh lemon juice

• Pinch of salt

• 2 cups cold heavy cream

• 1/4 cup confectioners' sugar, plus more for sprinkling

Directions

1. Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture.

2. Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.

3. Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down (over a bottle or on tube-pan feet) 1 hour.

4. Make the berries and cream: While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. Just before assembling, beat cream and confectioners' sugar until medium peaks form.

5. Slide a paring knife around edges of tube and side of pan; release cake. Cut cake horizontally into 3 layers with a serrated knife. Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries.

Chocolate and Hazelnut Meringue Cake

Yield: 9in Spring form

Ingredients

• 10 tablespoons unsalted butter, plus more for pan

• All-purpose flour, for pan

• 1 cup hazelnuts (about 4 ounces)

• 3/4 cup firmly packed brown sugar

• 6 large whole eggs, separated

• 12 ounces bittersweet chocolate, melted and cooled, plus 4 ounces roughly chopped (1 cup)

• 1 tablespoon pure vanilla extract

• 1 tablespoon rum (optional)

• 1 pinch of salt

• 1 tablespoon cornstarch

• 1/4 teaspoon cream of tartar

• 4 large egg whites

• 1 cup superfine sugar

Directions

1. Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan. Line bottom with parchment. Butter parchment, and sprinkle with flour; tap out excess. Set aside.

2. Spread hazelnuts in a single layer on a rimmed baking sheet. Toast until fragrant and skins start to crack, 10 to 15 minutes. Remove from oven; rub vigorously with a clean kitchen towel to take off skins. Let cool; roughly chop. Set aside.

3. Make cake batter: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar until pale and smooth. Add egg yolks, one at a time, beating well after each addition, until mixture is light and fluffy. Add melted chocolate, vanilla, and rum, if using; beat until combined. Set aside.

4. In a clean mixer bowl, combine 6 egg whites and salt; using the whisk attachment, beat on high speed until soft peaks form, about 2 minutes. Stir one-third of the egg whites into chocolate mixture. Fold in remaining beaten egg whites just until combined. Pour batter into prepared pan, and bake 25 minutes.

5. Meanwhile, make meringue: Combine hazelnuts, chopped chocolate, and cornstarch in a small bowl, and set aside. Place remaining 4 egg whites and cream of tartar in a clean mixer bowl; using a clean whisk attachment, beat on high speed until frothy. With mixer running, slowly add superfine sugar; continue beating until stiff peaks form, about 8 minutes. Fold in hazelnut mixture.

6. Remove cake from oven. Using an offset spatula, spread meringue mixture on top of cake, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving.

Cook's Note

Use the largest spatula you own and as few strokes as possible to maintain the egg white mixture's light, airy consistency when folding it into the chocolate batter. Hazelnut skins will come right off when you toast the nuts; rub them vigorously inside a folded kitchen towel while they're still warm. An offset spatula lets you reach easily into the springform pan to gently coax the meringue over the half-baked cake layer.

Chocolate Cake

Mix in Kitchen Aid: yield: 2- ¼ sheets, 1-1/2 sheet, 2-9in rounds

2c – AP Flour

2c – Sugar

3/4c – Cocoa Powder

2t – Baking Soda

1 1/2t- Baking Powder

1t – Salt

1t – Espresso Grounds

Add:

1c – Butter Milk

1/2c – Oil

2ea – Eggs

2t – Vanilla

Add: Mix on high for 2min

1c – Boiling Water

Bake @ 350 in two, ¼ sheet pans well-oiled and floured. Once cake is cooled use cake cutter to cut each cake into two thin layers. This cake will be a four layer cake.

Coconut cake

Yield: 9in round

Ingredients

• Nonstick cooking spray with flour

• 1 pound unsalted butter, preferably European-style

• 3 cups sugar

• 6 large eggs

• 4 1/2 cups all-purpose flour

• 1 1/2 tablespoons baking powder

• 1/2 teaspoon salt

• 1 1/2 cups Butter Milk

• 1 1/2 tablespoons pure vanilla extract

• 1 teaspoon coconut extract

Directions

1. Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.

3. In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.

4. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.

Devil Food Cake

Yield: 8in round

Ingredients

FOR THE CAKE

• 1 1/2 cups (3 sticks) unsalted butter, plus more for pan

• 1 1/4 cups unsweetened Dutch-process cocoa powder

• 1 1/4 cups hot water

• 3 cups all-purpose flour

• 1 1/4 teaspoons coarse salt

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 2 1/4 cups granulated sugar

• 4 large eggs

• 1 tablespoon plus 1 teaspoon pure vanilla extract

• 1 cup sour cream

FOR THE FROSTING

• 6 tablespoons unsweetened Dutch-process cocoa powder

• 6 tablespoons hot water

• 1 cup (2 sticks) unsalted butter, room temperature

• 1/2 cup confectioner's sugar

• Generous pinch of coarse salt

• 1 pound semisweet chocolate, melted and cooled

Directions

1. Make the cake: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans, line bottoms with parchment paper, and butter paper. Whisk together cocoa powder and hot water until smooth.

2. Sift together flour, salt, baking powder, and baking soda; set aside. Melt butter and sugar in a saucepan over medium-low heat. Remove from heat, and transfer to a mixer. Beat on medium-low speed until cooled, 4 to 5 minutes.

3. Add eggs, one at a time, beating after each addition. Beat in vanilla and cocoa-powder mixture. Reduce speed to low. Add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. Beat until just combined.

4. Divide batter between pans, and bake until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool for 15 minutes. Invert cakes onto rack, peel off parchment, and let cool completely.

5. Make the frosting: Whisk together cocoa powder and hot water until smooth. Beat butter, sugar, and salt in a mixer on medium-high speed until pale and fluffy. Reduce to medium-low speed; slowly add melted chocolate and cocoa-powder mixture, and beat until combined. If frosting is not set, let stand, stirring occasionally until thickened, 20 to 30 minutes.

6. Using a serrated knife, trim tops of cake layers to make level. Transfer one cake layer to a cake stand, and spread with 1 cup frosting. Top with remaining cake layer, and coat top and sides with remaining frosting, spreading it in a swirling motion.

Italian Cream Cake Yield: 2 - 9in rounds Ingredients 8oz butter, softened 2 cups sugar 1 cup oil 5 egg yolks, beaten 2 cups cake flour 1 teaspoon baking soda 1 cup buttermilk 1 teaspoon vanilla extract 5 egg whites, stiffly beaten 1 can coconut 1 cup chopped pecans Cream 1/2 cup margarine or butter, sugar and oilin mixer bowl until light and fluffy. Add egg yolks, beat well. Sift in flour and soda; mix well. Add buttermilk and 1 tsp vanilla; mix well. Fold in egg whites, coconut and 1 cup pecans. Pour into 3 greased and floured 8" round cake pans. Bake at 350 degrees for 15 to 20 minutes or until cakes test done. Remove to wire rack to cool. Filling 2oz butter, softened 8 ounce cream cheese, softened 1lb confectioners' sugar 1 cup chopped pecans Combine 1/4 cup butter or margarine, cream cheese and confectioner's sugar in a bowl; beat well. Stir in 1 tsp vanilla and 1 cup pecans. Spread between layers and over top and sides of cake.

Lemon Ciffon Cake

Yield: 1-8in round/1/2 sheet

Ingredients

• 3/4 cup cake flour, (not self-rising)

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 3/4 cup plus 1 tablespoon granulated sugar

• 3 large eggs, separated

• 1/4 cup vegetable oil

• 1 tablespoon freshly squeezed lemon juice

• 2 tablespoons grated lemon zest, (about 4 lemons)

• 1/2 teaspoon pure vanilla extract

• 1/4 teaspoon cream of tartar

• Confectioners' sugar, for dusting

Directions

1. Heat oven to 325 degrees and have ready an ungreased 7-inch tube pan. In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar; set aside.

2. In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add reserved dry ingredients, and beat until smooth.

3. In the bowl of an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar; beat on high speed until soft peaks form, about 1 minute. Gradually add remaining tablespoon of granulated sugar; beat on high speed until stiff peaks form, about 2 minutes.

4. Gradually fold egg-white mixture into the batter; start by folding in 1/3, then fold in the remaining 2/3. Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes.

Lemon Coffee Cake yield: 8in round

Ingredients

For the Streusel

• 1 3/4 cups all-purpose flour

• 3/4 cup packed light-brown sugar

• 1 teaspoon coarse salt

• 6 ounces ( 3/4 cup) cold unsalted butter

For the Cake

• 5 Meyer lemons, cut into paper-thin slices, ends discarded

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 1/2 teaspoons coarse salt

• 4 ounces (1/2 cup) unsalted butter, room temperature, plus more for pan

• 1 cup granulated sugar

• 3 tablespoons finely grated Meyer lemon zest (from 4 to 5 lemons)

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 1 cup sour cream

For the Glaze

• 1 cup confectioners' sugar

• 3 to 4 tablespoons Meyer lemon juice

Directions

1. Make the streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days).

2. Make the cake: Cook lemon slices in a medium saucepan of simmering water for 1 minute. Drain, and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet.

3. Preheat oven to 350 degrees. Butter a 9-inch angel food cake pan. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with sour cream.

4. Spoon 1/2 of the batter evenly into cake pan. Arrange 1/2 of the lemon slices in a single layer over the batter. Spread remaining batter evenly over the top. Cover with the remaining lemon slices in a single layer. Sprinkle the chilled streusel evenly over the batter.

5. Bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes. Run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a knife around the center tube. Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube. Let cool completely on rack.

6. Make the glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down the sides. Let glaze set before slicing, about 5 minutes

Lemony Angel Food Cake

YIELD: 1 BUNT

Ingredients

For the Cake

• 1 cup sifted cake flour, (not self-rising)

• 1 1/2 cups sugar

• 12 large egg whites

• 2 tablespoons finely grated lemon zest

• 1 tablespoon plus 1 teaspoon fresh lemon juice

• 1 teaspoon cream of tartar

• 1 teaspoon pure vanilla extract

• 1/4 teaspoon salt

For the Candied Lemon-Peel Flowers

• 2 cups sugar

• 2 cups water

• 6 lemons

For the Lemon Cream

• 1/2 cup fresh lemon juice

• 1/2 cup sugar

• 1 tablespoon cake flour (not self-rising)

• 1/4 teaspoon salt

• 1 1/2 cups heavy cream, chilled

• 1 tablespoon finely grated lemon zest

Directions

1. Make the cake: Preheat oven to 325 degrees, with rack in lower third of oven. Sift flour and 1/2 cup sugar into a bowl.

2. Whisk whites with a mixer on medium speed until frothy, about 1 minute. Add lemon zest and juice, cream of tartar, vanilla, and salt; continue whisking until soft peaks form, about 2 1/2 minutes. With mixer running, gradually add remaining cup sugar.

3. Increase speed to medium-high; continue whisking until firm, not stiff, peaks form, about 2 minutes. Sprinkle whites with 1/3 of the flour-sugar mixture. Using a rubber spatula, gently fold to combine. Sprinkle remaining flour-sugar mixture over whites in 2 additions; gently fold to combine.

4. Transfer batter to a 10-inch angel food cake pan with legs. Gently run a knife through the center of the batter to remove any air bubbles. Bake until a tester inserted into center comes out clean, 45 to 50 minutes.

5. Remove pan from oven, and invert onto its cooling legs (if your tube pan doesn't have legs, invert it over the neck of a wine, or similarly shaped, bottle to cool); let cool, 1 1/2 to 2 hours. Run a knife around the inner and outer edges of cake to remove. Invert onto a serving platter. (Use a knife to separate cake from bottom of pan.) Let cool on a wire rack. Unfrosted cake can be stored in an airtight container for up to 2 days.

6. Make the lemon cream: Prepare an ice-water bath. Whisk lemon juice, sugar, flour, and salt in a small saucepan over medium-high heat. Bring to a boil; whisk constantly for 1 minute, until it thickens. Transfer to a heatproof bowl set in ice-water bath to cool completely, stirring occasionally. Meanwhile, whisk cream and lemon zest with a mixer on medium speed until medium peaks form, about 3 minutes. Gently fold whipped cream into juice mixture in thirds. Refrigerate lemon cream, up to overnight.

7. Make the candied lemon-peel flowers: Combine sugar and water in a large saucepan over medium-high heat, stirring until sugar dissolves. Bring to a simmer. Meanwhile, using a vegetable peeler, peel 3 lemons to create 6 long strips (at least 5 inches long and about 1/2 inch wide). Remove pith from strips using a paring knife. Cut tops and bottoms off remaining 3 lemons; cut each in half lengthwise. Remove flesh. Cut out 6 flowers from the peels using a 2-inch flower-shaped cookie cutter and remove pith; cut indentations into petals for definition. Punch a hole in the center of each flower using a 1/4-inch plain round piping tip.

8. Add lemon-peel strips and flowers to the syrup. Gently simmer until translucent and tender, about 35 minutes. Remove peels from syrup using a slotted spoon, and transfer to a wire rack set over a parchment. Let dry slightly, about 30 minutes.

9. Trim strips to 5-inch lengths, and roll each to form centers of flowers; fit into flower holes and let stand on wire rack until slightly dry but still sticky, about 30 minutes.

10. Frost cake with lemon cream. Garnish with candied flowers. Serve.

INGREDIENTS • Almond Cake: • 6 large egg whites, room temperature • 2 tablespoons granulated sugar • 2 cups ground blanched almonds • 2 1/4 cups confectioners' sugar, sifted • 6 large eggs • 1/2 cup all-purpose flour • 3 tablespoons butter, melted and cooled

• Coffee buttercream: • 2 tablespoons instant espresso • 2 tablespoons boiling water • 1 cup sugar • 3 tablespoons water • 1 teaspoon vanilla extract • 1 egg • 1 egg yolk • 14 tablespoons butter, at room temperature

• Dark chocolate ganache: • 8 ounces bittersweet chocolate, finely chopped • 1/2 cups whole milk • 1/4 cup heavy cream • 4 tablespoons butter, at room temperature • Chocolate glaze: • 5 ounces bittersweet chocolate, finely chopped • 1/2 cup butter

PREPARATION

How to make cake:

To make the almond sponge cake:

Preheat the oven to 425F. Line two 15-inch by 12-inch pans with parchment paper and brush the surface of the paper with butter. Set them aside for a moment. Using an electric beater, beat the egg white on high until they become foamy and start to expand. Sprinkle in the sugar, one teaspoon at a time, until all of it if incorporated into the egg whites.

Continue beating the meringue until it is glossy and holds stiff peaks.

In a separate bowl, beat the ground almonds, confectioners' sugar, and whole eggs on medium just until the mixture becomes light and foamy. Gently stir the flour into the almond batter.

Gently stir 1/4 of the almond batter into the whipped egg whites. Fold the remainder of the almond batter and the melted, cooled butter into the egg whites. Divide the sponge cake batter between the two prepared pans and bake the cakes for 5 minutes, until the surfaces spring back from a light touch.

Cover the top surface of each cake with a fresh piece of parchment and carefully invert them onto a clean surface. Slowly peel back the old parchment from the cakes and allow them to rest loosely over the cakes to prevent them from drying out.

To make the coffee buttercream:

Stir together the espresso powder and boiling water and set the mixture aside for a moment. In a medium saucepan, set over medium heat, bring 1 cup sugar, 3 tablespoons water, and 1 teaspoon vanilla extract to a boil. If you're over 50 and you eat this carb, you will never lose belly fat.

Continue cooking it until it reaches 255F on a candy thermometer. Remove the sugar syrup from the heat and allow it to cool slightly.

In a separate bowl, beat the egg and egg yolk until they begin to get fluffy. Continue to beat the mixture and add the hot sugar syrup to the bowl in a smooth, steady, slow stream. Once the syrup is incorporated, mix in the reserved coffee mixture. Continuing to beat on medium-high, add the butter, one tablespoon at a time, until it is fully incorporated into the buttercream. The coffee buttercream is completely once it turns thick and fluffy.

To make the ganache:

In a medium saucepan, set over medium heat, bring the milk and cream to a boil. Remove the pan from the heat and stir in the chocolate. Continue stirring the chocolate for 2 minutes, to insure a completely smooth texture. Stir in the butter and continue stirring the ganache for 90 seconds.

To assemble the cake:

Line a large baking sheet with parchment paper. Cut one 10-inch by 10-inch square out of each layer of cake and place it on the baking sheet. Carefully spread 3/4 of the coffee buttercream over the surface of one cake. Lay on another layer of cake.

Spread the ganache over another cake in a smooth layer. Place the last layer of cake over the ganache, and then spread it with a thin layer of the coffee buttercream. Chill the cake in the refrigerator for 1 hour before glazing it.

To glaze the cake:

Clarify the butter by boiling it and skimming off and discarding the solids. Melt the chocolate in a double boiler and stir in the clarified butter until the glaze is smooth. Pour the chocolate glaze over the cake and allow it to set in the refrigerator bore serving. This opera cake recipe makes 16 servings.

Tres Leches

Yield: ½ Sheet Pan / 14 Ramekins

Ingredients

• 10ea Large Eggs • 1 1/8C Sugar • 1T Vanilla • 1 1/8C AP Flour

Whip eggs and vanilla until light, add sugar and whip till TRIPLE in size. Remove mixing bowl from stand, sift and hold flour into eggs 1/3 at a time. Place cake mix in desired baking containers and bake @ 350 for 10-15min until golden brown on top.

Three Milks

• 1 can condensed milk • 2 cans evaporated milk • 2 cups heavy cream • ½ cup rum

Coconut Three Milks

• 1 can condensed milk • 2 cans coconut milk • 2 cups heavy cream • ½ cup rum

Vanilla Sponge Cake

Yield: ½ sheet Pan / 9in round

Ingredients

• 1 1/2 cups sifted cake flour

• 1 cup cornstarch

• 1 tablespoon baking powder

• Pinch of salt

• 10 large eggs, separated, at room temperature

• 2 1/2 cups sugar

• 3/4 cup milk, scalded

• 2 teaspoons vanilla extract

Directions

1. Heat oven to 350 degrees. Line two 11 1/2-by17 1/2-inch jelly-roll pans with parchment paper. Sift together flour, cornstarch, baking powder, and salt.

2. Whip egg yolks and sugar on high speed until thick and pale. Reduce speed to low, and slowly add hot milk and vanilla extract. Beat at high speed until thick again. Transfer to a large bowl. Fold dry ingredients into yolk mixture in three additions.

3. Wash and dry mixing bowl and beater. Beat egg whites on low speed until frothy. Beat at high speed until soft peaks form.

4. Fold egg whites into batter in two additions. Divide between prepared pans; bake for about 15 minutes, or until cake is golden brown and springs back when pressed. Let cool completely in pans; cut out two 9-inch and two 6-inch circles

Warm Chocolate Pudding Cake Yield: 4 Ramekins

Ingredients

• 6 tablespoons (3/4 stick) cold unsalted butter, cubed, plus more, room temperature, for ramekins

• 1/3 cup sugar, plus more for ramekins

• 6 ounces bittersweet chocolate, chopped

• 2 large eggs plus 2 large egg yolks

• 1/4 cup all-purpose flour (spooned and leveled)

• 1/2 teaspoon coarse salt

Directions

1. Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.)

2. In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.

3. Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.

White Chocolate Cranberry Cake Yield: 2- 9-inch rounds

Ingredients

1 cup (6 ounces) fresh or frozen cranberries 2 tablespoons granulated sugar 1/2 cup water 3/4 cup (6 ounces) evaporated milk 6 large egg whites, room temperature 2 teaspoons vanilla extract 2-1/4 cups (9 ounces) cake flour 1-3/4 cups (12-1/4 ounces) granulated sugar 4 teaspoons baking powder 1 teaspoon fine sea salt 6 ounces (12 tablespoons/1-1/2 sticks) unsalted butter, cut into 12 pieces and softened White Chocolate Honey Frosting, recipe to follow Sparkling Cranberries, recipe White Chocolate covered Crunchy Cereals (optional)

Directions

1. Place cranberries, sugar and water in a saucepan. Cook over medium-high heat until cranberries have popped and become mushy, about 5 minutes. Pour cranberry mixture into a fine-meshed strainer set over a mixing bowl and press through using a spatula; discard the solids. Set aside and cool for 10 minutes.

2. In a 2-cup measuring cup, whisk together 1/4 cup of cranberry puree, milk, egg whites, and vanilla. Set aside.

3. Adjust oven rack to middle position and heat oven to 350℉. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.

4. In the bowl of a stand mixer fitted with paddle attachment, add flour, sugar, baking powder, and salt; mix on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.

5. Evenly divide batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)

White Chocolate Honey Frosting

Ingredients

12 ounces white chocolate, chopped 8 ounces (16 tablespoons/2 sticks) unsalted butter, room temperature 12 ounces cream cheese, room temperature 2 tablespoons honey 2 tablespoons brandy

Directions

1. Melt chocolate in top of double boiler over simmering water, stirring occasionally until smooth. Remove from heat and cool for 20 minutes.

2. In the bowl of a stand mixer fitted with paddle attachment, add butter, cream cheese and beat until light and fluffy, 2-3 minutes. Add melted chocolate, honey and brandy, beat until smooth (it will be on the liquid-side). Chill until thick and spreadable, stirring occasionally, about 30-40 minutes.

Assembly

1. Cut each cake in half horizontally. Place one cake layer on the bottom of cake stand or serving platter, spread a generous layer of cranberry puree over cake layer and top with another layer. Spread about 1 cup of frosting on top and spread evenly. Repeat with the remaining 2 layers.

2. Spread or pipe frosting on top and side of cake. Garnish with sparkling cranberries and white chocolate covered crunchy cereals. Refrigerate cake for 30 minutes, Serve with remaining cranberry puree (optional)

Bread Pudding

Yield: 2in ½ hotel pan

Ingredients

• Butter, room temperature, for baking dish

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 1/4 teaspoon salt

• 1/2 cup plus 1 tablespoon sugar

• 2 1/2 cups whole milk

• 12 ounces challah bread, cut into 1 1/2-inch chunks

• 3 bananas, sliced 1 inch think on the diagonal

• 1/2 cup raisins

Directions

1. Preheat oven to 350 degrees, with rack set in lower third. Butter a shallow 2-quart baking dish; set aside.

2. In a large bowl, whisk together eggs, vanilla, salt, and 1/2 cup sugar until combined; whisk in milk. Add bread, bananas, and raisins; toss gently to combine. Set aside to let bread absorb liquid, about 10 minutes, stirring occasionally.

3. Transfer mixture to prepared baking dish; sprinkle with remaining tablespoon sugar. Bake until a toothpick inserted in center of bread pudding comes out clean, 50 to 60 minutes. Let cool 10 minutes before serving.

Caramel Custard

Yield: 4 – 6oz ramekins

Ingredients

• 1/3 cup sugar

• 1/4 cup plus 1 tablespoon water

• 3/4 cup whole milk

• 1/4 cup heavy cream

• 5 large egg yolks

• 1 teaspoon pure vanilla extract

• Coarse salt

Directions

1. Preheat oven to 325 degrees. Heat sugar and water in a saucepan over medium-high heat, swirling occasionally, until deep amber, about 7 minutes. Carefully whisk in milk and cream.

2. Whisk together yolks, vanilla, and 1/4 teaspoon salt. Slowly pour caramel-milk mixture into yolk mixture, whisking constantly. Skim any bubbles from the top. Divide evenly among four 6-ounce ramekins.

3. Set ramekins in a 9-inch square baking dish. Pour boiling water into dish to come a third of the way up sides of ramekins. Bake until custards are just set but jiggle slightly, 27 to 30 minutes. Remove from water using tongs. Refrigerate for 20 minutes.

Chocolate Creme Brulee

Yield: 6

Ingredients

FOR THE CREME BRULEE

• 2 cups heavy cream

• 1/4 cup plus 3 tablespoons sugar

• 3 ounces bittersweet chocolate, chopped (1/2 cup)

• 5 large egg yolks

FOR ASSEMBLING

• 4 tablespoons sugar

Directions

1. Preheat oven to 250 degrees. Make the creme brulee: Heat cream and 1/4 cup sugar in a small saucepan over medium heat, stirring, until sugar dissolves and the cream just begins to simmer. Add chocolate, and whisk until melted and smooth.

2. Whisk remaining 3 tablespoons sugar with the egg yolks in a medium bowl. Slowly pour cream mixture into yolk mixture, whisking constantly. Strain custard through a fine sieve.

3. Pour custard into four 4-ounce ramekins. Transfer ramekins to a roasting pan, and fill pan with enough boiling water to reach halfway up the sides of ramekins. Bake until custards are just set, 1 hour to 1 hour 10 minutes. Carefully remove from water, and let custards cool.

4. Assemble the cremes brulees: Refrigerate for 1 hour. Top each with 1 tablespoon sugar. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard. Move flame back and forth until surface is caramelized. Alternatively, broil custards on top rack until caramelized, 1 to 2 minutes.

Chocolate Mousse

Yield: 3 Cups

Bloom:

2T Cold Water

1/4oz Gelatin

Whip and set aside:

3c Heavy Cream

Melt:

9oz Chocolate

Heat in DBL Boiler to ribbon stage:

3 Eggs

3/4c Sugar

Add Bloomed Gelatin to hot egg mixture, fold melted chocolate into egg and gelatin mixture, in 3rds fold in the whipped heavy cream. Once all combined place plastic wrap directly on to mousse and let rest overnight.

This recipe can be used with either dark or white chocolate. To make a flavored mousse add the flavor into the heavy cream while whipping.

Creme Brulee

Yield: 8

Ingredients

• 4 cups heavy cream

• 1 vanilla bean, split and scraped

• 1 cup plus 2 tablespoons granulated sugar

• 8 large egg yolks

Directions

1. Preheat oven to 300 degrees.

2. In a small saucepan, combine cream, vanilla bean and seeds, and 3/4 cup granulated sugar; place over medium heat, stirring occasionally, until bubbles start to form around the edges of the pan. Do not boil. Remove from heat and set aside.

3. Whisk egg yolks in a large bowl; while whisking constantly, slowly add hot cream mixture to egg yolks. Continue whisking until smooth. Strain custard mixture through a fine-mesh sieve set over a large liquid measuring cup; discard solids.

4. Place six shallow 7-ounce ramekins in a roasting pan; transfer roasting pan to oven. Fill each ramekin to the top with custard mixture. Add enough hot water to baking pan so that it comes halfway up the sides of the ramekins. Bake until custard is set and trembles slightly when shaken, about 40 minutes.

5. Remove ramekins from water bath and transfer to a wire rack; let cool for 30 minutes. Transfer ramekins to refrigerator and let chill for at least 4 hours and up to 3 days.

6. To serve, sprinkle each ramekin of custard with 1 tablespoon remaining granulated sugar. Using a kitchen torch held 4 to 5 inches from the surface, melt sugar using a slow and even motion, until sugar is caramelized. Serve immediately.

Crème Anglaise yields: 3 cups

Steep:

2 1/2c – Milk

1T – Vanilla or 1 vanilla bean

Whisk Together in separate bowl:

9 – Egg Yolks

1c – Sugar

1T – Corn Starch

Temper steeped milk into egg mixture; return to heat till slightly thick. Remove and let cool.

Fruit Clafouti

Yield: 4 – 2 cup baking ramekins / 3 qtr. dish

Ingredients

• 5 large eggs

• 1/2 cup all-purpose flour (spooned and leveled)

• 1 cup sour cream

• 1 cup whole milk

• 3/4 cup granulated sugar

• 3/4 teaspoon pure vanilla extract

• 1/4 teaspoon fine salt

• 4 1/2 cups

• Confectioners' sugar, for dusting

Directions

1. Preheat oven to 375 degrees. In a medium bowl, whisk together eggs and flour until combined. Add sour cream, milk, granulated sugar, vanilla, and salt and whisk to combine. Pour mixture into four 2-cup baking dishes or a 3-quart baking dish. Scatter fruit in a single layer in batter. Bake until custard is browned at edges and center is set, 30 minutes. Let cool slightly. Serve warm, dusted with confectioners' sugar.

Fruit Curd Yields: 2 cup

• 1 cup citrus juice or berry/fruit puree • Zest of 2 citrus fruit, if applicable • 1 cup sugar • 6 large eggs • 12oz butter, cut into bits

Directions Whisk together the juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in the butter and cook over moderately-low heat, whisking frequently, until the curd is thick enough to coat a spoon, about 6 minutes. Strain the curd through a mesh strainer or sieve to remove any cooked egg bits. Transfer the curd to a bowl, cover its surface with plastic wrap to prevent a skin from forming and chill at least 1 hour, until cold.

Try making curd with any citrus fruit, like limes, oranges, grapefruit, tangerines, etc. You can also make curd with purees of berries such as raspberries or blackberries.;

Holiday Bread Pudding

Yield: 4in ½ hotel pan

Ingredients

• Unsalted butter, softened, for bowls and parchment paper

• 3/4 cup vanilla sugar or granulated sugar, plus more for bowls and sprinkling

• 1 1/3 cups Armagnac or other good-quality brandy

• 7 ounces assorted dried fruits, such as peaches, apricots, and pears

• 7 ounces pitted prunes

• 5 cups heavy cream

• 2 cups half-and-half

• 2 whole cinnamon sticks

• 2 vanilla beans, halved lengthwise; seeds scraped to loosen

• Zest of 1 orange

• 12 large egg yolks, lightly beaten

• 2 large loaves day-old brioche (1 pound each), cut into 1 1/4-inch cubes (18 cups)

• Boiling water, for roasting pan

Directions

1. Brush two 1 1/2-quart ovenproof bowls with butter, and sprinkle with sugar, tapping out excess; set aside. Bring brandy and dried fruits to a simmer in a medium saucepan over medium-low heat. Cook, stirring occasionally, until fruits have softened and absorbed the brandy, about 10 minutes. Transfer fruits to a work surface and coarsely chop; set aside.

2. Bring cream, half-and-half, sugar, cinnamon sticks, vanilla beans and seeds, and orange zest to a boil in a large saucepan over medium-high heat, stirring occasionally. Remove from heat.

3. Put egg yolks into a medium bowl. Whisking constantly, gradually ladle half the hot cream mixture into the yolks. Pour yolk mixture into saucepan with remaining cream mixture. Cook over medium heat, whisking constantly and scraping sides of pan, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Pour through a large sieve into a large bowl; discard solids.

4. Preheat oven to 350 degrees. Put bread into a large bowl. Add soaked fruit, reserving 1/2 cup. Pour in custard; toss to combine. Divide bread mixture between prepared bowls. Top each with half the reserved fruit. Sprinkle with sugar. Let stand until bread is saturated, about 20 minutes.

5. Set bowls in a large deep roasting pan. Brush two pieces of parchment paper with butter; place, butter side down, over bowls. Tightly cover with foil. Transfer pan to oven; add enough boiling water to come 3 inches up sides of bowls. Bake 1 hour. Uncover; bake until set, about 30 minutes more. Serve warm or at room temperature with lemon sauce.

Holiday Spiced Creme Brulee By Chloe Coscarelli | November 22, 2010

What you need:

1/4 cup non-dairy milk, Almond or soy

1/4 cup cornstarch

1 14-ounce can coconut milk

1/2 cup sugar + extra for brulèe

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/8 teaspoon salt

1 teaspoon vanilla

What you do:

In a small bowl, thoroughly mix non-dairy milk and cornstarch with a whisk and set aside.

In a medium saucepan over medium-high heat, heat coconut milk, ½ cup sugar, cinnamon, ginger, nutmeg, cloves, and salt until just boiling. Turn heat down to medium-low and slowly drizzle cornstarch mixture into saucepot, whisking continuously. Continue whisking until mixture thickens, about 1 to 2 minutes. Turn off heat and whisk in vanilla.

Pour custard evenly into crème brulèe or custard dishes. Let cool for 10 minutes, then chill in refrigerator for 4 hours.

Remove crème brulèe about 1 hour before serving so it reaches room temperature. Sprinkle about 2 teaspoons of sugar onto each ramekin, then shake to spread evenly. Do not use brown sugar as the molasses will burn.

Hold torch about 2 to 3 inches from sugar and melt sugar until it bubbles and turns slightly golden. Be sure to move the torch back and forth continuously so that it evenly coats without burning. Once there is no more visible dry sugar, let crème brulèe sit for 3 to 5 minutes and serve immediately.

Ice Cream Base

Yeild: 2 ½ quarts

Heat:

2c Milk

5c Heavy Cream

Whisk Together:

9ea Egg Yolks

1 1/2c Sugar

Temper heated cream into eggs

If making salted caramel Ice Cream omit sugar and add salted caramel to heavy cream when heating. Then temper into eggs. Strain

To make hazelnut ice-cream add 2c fine chopped hazelnuts to heavy cream and strain out, temper into eggs and sugar

RECIPE ITEM New York Style Cheesecake YIELD 2 - 8 in. Cakes or

1 - 10" Spring Form INGREDIENTS: AMOUNT: PROCEDURE: Cream Cheese 3 lbs. Granulated sugar 12 oz. Corn Starch 3/4 cup Vanilla 1½ tsp. Lemon zest and juice 1 ea. Bitters 6 dashes Sour cream 1½ lbs. Butter, melted 3 oz. Eggs 9 ea. Graham crust, optional INSTRUCTIONS: Put cream cheese in mixing bowl using a paddle, beat until smooth, Mix sugar and corn starch, add and cream until light. Add flavors and cream in, add sour cream and butter and cream in scraping constantly. Scrape down the bowl and gradually add the eggs one at a time, scrape down bowl a couple of times while adding. Take off machine and check for smoothness. If there are lumps strain through a fine hole china cap. Pour into prepared pans: greased or sprayed lightly with vegetable spray, to 1/8 inch from top, and bottom lined with parchment paper. Put on hotel pan, place on oven door and add scalding water to the hotel pan and bake at 300 degrees F for about 50 minutes until lightly brown and shakes solid. Note: will hold for 1 week in refrigerator; will freeze for 1 year with 24 hours to thaw. To prevent cheese cakes from cracking: (1) make sure there are no lumps; (2) constantly mix the batter while pouring into pans; (3) use cold water for the water bath. Pumpkin - Double: (4 cakes) Pureed Pumpkin 2 lbs. Cinnamon 2 tsp. Nutmeg, Allspice, Cloves ¼ tsp. ea. Sugar Increase 3 oz.

Pastry Cream

Yield: 2 ½ cups pastry cream

Ingredients

• 1/2 cup sugar

• 1/4 cup cornstarch

• Pinch of coarse salt

• 2 cups whole milk

• 4 large egg yolks

• 2 tablespoons unsalted butter

• 1 teaspoon pure vanilla extract

Directions

Whisk together milk and sugar, heat in sauce pan till almost boiled, in a separate bowl whisk egg yolk, cornstarch and salt till combined, once milk is hot, temper into egg mixture, return entire mixture back to heat and cook till thick, stirring with a heat proof spat. Remove from heat add vanilla and butter.

1. Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.

RECIPE ITEM Pots Du Creme Au Chocolat YIELD 56 oz. 14 - 4 oz portions INGREDIENTS: AMOUNT: PROCEDURE Half & Half 1 qt. Semisweet chocolate 12 oz. Egg yolks 12 ea. Sugar 2 oz. Salt pinch Vanilla 1 tsp. INGREDIENTS: In a heavy saucepan heat half & half with finely chopped chocolate. Stir until scalded and smooth. Beat together egg yolks, sugar and salt. Temper in chocolate. Return to heat and cook until slightly thickened. Strain through a sieve and pour into custard cups. Place in a water bath and cover. Bake at 275° F until barely set. Refrigerate.

Pumpkin Flan

Yield: 9in round

Ingredients

• 1/2 cup granulated sugar

• 3/4 cup light-brown sugar

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon coarse salt

• 1 cup cooked pumpkin puree

• 1 1/2 cups half-and-half or cream

• 5 large eggs, beaten

• 1 teaspoon pure vanilla extract

• 1/2 cup heavy cream, whipped

Directions

1. Preheat the oven to 350 degrees.

2. Put the granulated sugar in a 9-inch cake pan or pie plate, set on the center rack in the oven, and bake until the sugar is caramel colored, 8 to 12 minutes. Swirl to cover the bottom of the pie plate with the caramel.

3. In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, and salt. Stir in pumpkin puree. In a medium bowl, whisk together the half-and-half, eggs, and vanilla. Thoroughly blend the egg mixture into the pumpkin puree.

4. Set the pie plate in a large roasting pan, and pour the custard over the caramel. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1 hour and 10 minutes. Cool and chill in the refrigerator. Run a knife around the outside edge of the flan and invert it onto a rimmed plate. Cut into wedges or scoop and serve with a dollop of whipped cream.

Tarte au Citron

Yield: 8 servings

Ingredients

Crust: • 1 cup plus 2 tablespoons flour • ¼ cup sugar • ¼ teaspoon salt • 7 tablespoons cold butter, cut into pieces • 1 egg yolk • 1 tablespoon ice water

Coupons Filling:

• 2 large eggs, cold • 2 large egg yolks, cold • ¾ cup sugar • ½ cup fresh lemon juice • 6 tablespoons (3 ounces) cold butter, cut into pieces

Instructions

1. Combine flour, sugar and salt in processor. Add butter; cut in using on/off turns until mixture forms coarse crumbs. Mix yolk and ice water in small bowl. Add to crumb mixture; process until dough begins to clump together. Press over bottom and up sides of 9-inch tart pan with removable bottom. Trim edges. Pierce crust all over with fork. Chill 30 minutes.

2. Preheat oven to 350°. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Transfer crust to rack.

3. Bring about 1½ inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the filling. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.

4. Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating...I didn't do this; just whisked). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes. (mine took a lot longer.... maybe 15-20...just make sure it has thickened)

5. Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The filling may loosen slightly, but it will thicken and set as it cools. Pour the warm filling into the tart crust and place the pan on a baking sheet.

6. Serve at room temperature or cold. May garnish with whipped cream and raspberries if desired.

Vanilla Cheese Cake

Yield: 2 spring form round

Ingredients

• 3# Cream Cheese • 2 ¼ c Sugar • 3 c Sour Cream • 3ea Vanilla Bean Scraped or 3T extract • 12ea Egg Yolks

*****************ALL AT ROOM TEMPATURE***************

In robocope cream, cream cheese and sugar making sure to scrape side often. Once there are no lumps and mixture is completely smooth add sour cream and vanilla. Once combined add egg yolks ONE AT A TIME till all are combined. Make sure all eggs are completely incorporated. The robocope will be very full but don’t worry it will all fit!

Baguettes YIELD: 16lb

INGREDIENTS: AMOUNT:

High gluten Flour 10 lbs.

Water (85-95° F) 6 ½ lbs.

Dry Yeast 3 oz.

Salt 3 oz.

INSTRUCTIONS:

Mix 10 oz. of flour with yeast and combine with warm water.

Allow above mixture to proof in bowl for 5 minutes.

Combine remaining flour and salt together and add to yeast/water mixture. Mix at low speed to incorporate ingredients then increase speed to #2 and mix for 4 minutes. Cover and allow to proof until double 30-45 minutes.

Portion as desired, round, rest, divide, shape, proof in box until 1/3 larger in size; slice tops, dust with flour, proof 10-15 minutes more.

Bake at 450° F with steam for 20 minutes.

Variation:

Sour Dough Baguettes:

Add 3 lbs. of Sour Starter and reduce water to 5 lbs.

Dough Portion Sizes:

Baguettes 14oz ea

Demi Baguetts 10oz ea

Batards 1 lb. ea

Bouls 1 ½ lb. ea

Pan Loaves 2 lb. ea

“Biga”

Pre-fermentation used in Italian baking, it is used to add flavor and texture, often for breads to be light and “open” textured. A biga also helps preserve the bread by making it less perishable. It was used to replace “sour Dough” by Italians.

Biga

¼ t yeast

1c warm water

1 1/2c Bread flour

Ciabatta

.5oz yeast

5T warm milk

1c + 3T RT Water

1T Olive Oil

17.5oz Biga

17.5oz AP Flour

.5oz Salt

Brioche

YIELD: about 2#

INGREDIENTS: AMOUNT: PROCEDURE:

Bread Flour 13 oz

Milk 1.25 oz Warmed

Egg 8 oz

Yeast, active dry .5 oz Bloom in milk

Salt .25 oz

Sugar 2.5 oz

Butter 8 oz

INSTRUCTIONS:

Mix all ingredients together using straight dough method.

Ferment at room temperature for 1 hour (12-15 hours in the refrigerator).

Shape and proof at 78°F at 65% rh.

Bake in a convection oven at 385°F for 12-15 min

Brioche Ingredients

THE SPONGE o 1/3 cup warm whole milk ( 100- 110 degrees F)

o 2 1/4 teaspoons active dry yeast

o 1 large egg

o 2 cups unbleached all-purpose flour

THE DOUGH o 1/3 cup sugar

o 1 teaspoon kosher salt

o 4 large eggs, lightly beaten, room temp

o 1 1/2 cups unbleached all-purpose flour ( approx)

o 6 ounces unsalted butter, room temperature

Directions 1. Put the milk, yeast, egg and 1 cup of the flour in the bowl of a heavy duty mixer. 2. Mix the ingredients together with a rubber spatula, mixing just until everything is blended. 3. Sprinkle over the remaining cup of flour to cover the sponge. 4. Set the sponge aside to rest uncovered for 30-40 minutes. 5. After this resting time, the flour coating will crack, your indication that everything is moving along

properly. 6. Add the sugar, salt, eggs, and 1 cup of the flour to the sponge. 7. Set in the mixer, attach the dough hook, and mix on low speed for a minute or two, just until the

ingredients look as if they are about to come together. 8. Still mixing, sprinkle in 1/2 cup more flour. 9. When the flour is incorporated, increase the mixer speed to medium and beat for about 15 minutes,

stopping to scrape down the hook and bowl as needed.

Page 2 of 3Brioche (cont.)

Directions 10. During this mixing period, the dough should come together, wrap itself around the hook and slap the sides of the bowl. 11. In order to incorporate the butter into the dough, you must work the butter until it is the same

consistency as the dough. 12. You can bash the butter into submission with a rolling pin or give it kinder and gentler handling by

using a dough scraper to smear it bit by bit across a smooth work surface. 13. When it is ready, the butter will be smooth, soft, and still cool- not warm, oily or greasy. 14. With the mixer on medium-low speed, add the butter a few tablespoons at a time.

15. This is the point at which you'll think you've made a huge mistake, because the dough that you worked so hard to make smooth will fall apart- don't worry, don't panic- carry on.

16. When all of the butter has been added, raise the mixer speed to medium-high for a minute, then reduce the speed to medium and beat the dough for about 5 minutes, or until you once again hear the dough slapping against the sides of the bowl.

17. Clean the sides of the bowl frequently as you work; if it looks as though the dough is not coming together after 2-3 minutes, add up to 1 tablespoon more flour.

18. When you're finished, the dough should feel somewhat cool. 19. It will be soft and sill sticky and may cling slightly to the sides and bottom of the bowl. 20. FIRST RISE: Transfer the dough to a very large buttered bowl, cover tightly with plastic wrap, and let

it rise at room temperature until doubled in bulk, 2- 2 1/2 hours. 21. SECOND RISE AND CHILL: Deflate the dough by placing your fingers under it, lifting a section of

dough, and then letting it fall back into the bowl. 22. Work your way around the circumference of the dough, lifting and releasing. 23. Cover the bowl tightly with plastic wrap and refrigerate the dough overnight, or for at least 4-6 hours,

during which time it will continue to rise and may double in size again. 24. AFTER THIS LONG CHILL, THE DOUGH IS READY TO USE IN ANY BRIOCHE RECIPE. 25. STORING: If you are not going to use or bake the dough after it's second rise, deflate it, wrap it

airtight, and store it in the freezer. 26. The dough can remain frozen for up to a month. 27. Thaw the dough, still wrapped, in the refrigerator overnight and use it directly from the refrigerator. 28. TO BAKE IN LOAVES: Divide the dough into thirds. 29. Divide each section into 6 equal pieces, and shape each piece into a ball on a lightly floured work-

surface. 30. Place the balls side-by-side in a greased loaf pan so that you have 3 short rows, each with two balls

of dough. 31. Do the same with the other two pieces of brioche dough. 32. Cover the pans with plastic and allow the dough to rise at room temperature for 2 hours, or until

doubled in size.

Page 3 of 3Brioche (cont.)

Directions 33. Preheat the oven to 375°F. 34. Lightly brush each loaf with egg wash, taking care not to let the glaze dribble into the pan (it will impair

the dough's rise in the oven). 35. Use the ends of a pair of very sharp scissors to snip a cross in each ball of dough. 36. Bake the loaves for about 30 minutes, or until an instant read thermometer reads 200°F.

37. Cool to room temperature on a rack.

Challah YIELD: 9 lb. 3 oz.

INGREDIENTS: AMOUNT:

Water 2 lb.

Yeast 3 oz.

Bread Flour 5 lb.

Egg Yolks 1 lb.

Sugar 6 oz.

Malt Syrup ½ oz.

Salt 1½ oz.

Vegetable Oil 8 oz.

INSTRUCTIONS:

Straight dough method.

Ciabatta

Yield: 2 – 10oz loaves

Ingredients:

.5oz – Yeast

5T – Warm Milk

1c + 3T – RT Water

1T – Olive Oil

17.5oz – Biga

17.5oz – AP Flour

.5oz – salt

Directions:

Straight dough Method

NOTE:

Dough will be very wet; let rest at RT till double in sizes, portion out and shape with wet hands and very little flour.

Place the following into a mixing bowl, or into the pan of your bread machine:

1 3/4 cups lukewarm milk

3 tablespoons butter

1 1/2 teaspoons salt

2 tablespoons granulated sugar

1 large egg, lightly beaten

4 1/2 cups (19 ounces) King Arthur Unbleached Bread Flour

2 teaspoons instant yeast

This is going to be a very soft dough, so you’ll need to treat it a bit differently than most yeast doughs. If you have a stand mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl, and is satin-smooth and shiny; this will take about 5 minutes at medium-high speed. When you lift up the beater, the dough will be very stretchy.

English Muffins Yield: 2 doz

Ingredients

• 1 cup milk

• 2 tablespoons white sugar

• .25 ounce package active dry yeast

• 1 cup warm water (110 degrees F/45 degrees C)

• 1/4 cup melted shortening

• 6 cups all-purpose flour

• 1 teaspoon salt

Directions

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.

3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter. Sprinkle parchment paper with cornmeal and set the rounds on to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.

4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked

Focaccia

INGREDIENTS: AMOUNT:

Water 6.5#

Yeast 3 oz.

Sugar 3 oz.

Olive Oil 8 oz.

Power Flour 10#

Salt 3 oz.

INSTRUCTIONS:

Straight Dough Method

Portion Sizes:

½# Focaccia

¼# Mini Focaccias

Hoagie Sandwich Rolls INGREDIENTS: Full Batch ½ batch ¼ batch Water 1 gal 2 qts 1 qt Yeast 1 lb 8 oz 4 oz Egg 1 lb 8 oz 4 oz Salt 5 oz 2 ½ oz 1 ¼ oz Sugar 5 oz 2 ½ oz 1 ¼ oz Shortening 10 oz 5 oz 2 ½ oz Power Flour 15 lbs 7 lbs 8 oz 3 lbs 12 oz

For whole wheat: Power Flour 10 lbs 5 lbs 2 lbs 8 oz Whole wheat 5 lbs 2 lbs 8 oz 1 lb 4 oz

INSTRUCTIONS: Straight Dough Method

Scale at:

Burger buns 4 ½ oz Pantry Hoagies 7 oz Baguette 10 oz - 14 oz Deli Loaf 38 oz

Kaiser Rolls

YIELD 25# 2oz.

INGREDIENTS: AMOUNT:

Flour 14#

Water 1 gallon

Salt 6 oz.

Yeast 4 oz.

Eggs ½ pint

Malt 4 oz.

Oil 1 pint

Instructions:

Straight Dough Method

Pita Bread

Yield: portion 3oz. ea

INGREDIENTS: AMOUNT:

Yeast 2 tsps.

Water 5 cups

Power Flour 5 cups

All Purpose Flour 2½ to 3½ cups

Oil 2 Tbsp.

Salt 2 Tbsp.

INSTRUCTIONS:

Straight dough method.

Bench 2 hours.

Roll 3 oz. portions thin.

Bake at 475 degrees on preheated sheet pans 5 minutes.

Pizza Dough

YIELD: Approx. 12 - 14oz Pizza Crusts

INGREDIENTS: AMOUNT:

Biga 2#

Water 1 gal.

Yeast 6 oz.

Sugar 4 oz.

Oil 1½ cup

Salt 4 oz.

Power Flower 7 lbs.

AP Flour 7 lbs.

INSTRUCTIONS:

Straight dough method.

Soft Dinner Rolls

INGREDIENTS: Full Batch ½ batch ¼ batch

Soft bread flour 16 lbs 8 lbs 4 lbs

Sugar 2 lbs 1 lb ½ lb

Shortening 2 lbs 1 lb ½ lb

Salt 4 oz 2 oz 1 oz

Water 1gal ½ gal 1 qt

Powder milk 1 lb 8 oz 4 oz

Yeast 7 oz 4 oz 2 oz

For whole wheat

Soft bread flour 10 lbs 4 lbs 8 oz 2 lbs 4 oz

Whole wheat flour 6 lbs 3 lbs 1 lb 8 oz

INSTRUCTIONS:

Straight dough method.

Portion:

Free-form loaves 1¼ - 1½ lbs

Pan loaves 2 lbs

Dough divider pan 4 lbs= 36 rolls

Sour Dough Bread

YIELD: about 18 ½ lbs

INGREDIENTS: Full Batch ¼ batch

Water 5 lb 1 lb 4oz

Yeast 3 oz ¾ oz

Sour Starter 3 lbs 12 oz

Salt 3 oz ¾ oz

Power Flour 10 lbs 2 lbs 8 oz

INSTRUCTIONS:

Straight dough mixing 6-8 minutes.

Scale at:

Burger buns 4 ½ oz (64 ea)

Pantry subs 7 oz (42 ea)

Baguette 14 oz (11 ea)

Deli Loaf 38 oz (7 loaves)

Bake loaves at 325˚F (convection, high fan). Cool at least 1 ½ hour

Sour White Starter

INGREDIENTS: AMOUNT:

Yeast 6 oz.

Water 1 lb. 8 oz.

AP Flour 2 lbs.

INSTRUCTIONS:

Dissolve yeast in water. Stir in flour, mix well. Allow to ferment.

Feed your starter each day 4 cups AP Flour and 3 cups water for 3 -4 days before using.

When not in use, refrigerate or freeze.

Starters

Sour Starter

INGREDIENTS: AMOUNT:

Yeast 6 oz.

Water 1 lb. 8 oz.

AP Flour 2 lbs.

INSTRUCTIONS:

Dissolve yeast in water. Stir in flour, mix well. Allow to ferment.

Feed your starter each day 4 cups AP Flour and 3 cups water for 3 -4 days before using.

When not in use, refrigerate or freeze.

“Biga”

Pre-fermentation used in Italian baking, it is used to add flavor and texture, often for breads to be light and “open” textured. A biga also helps preserve the bread by making it less perishable. It was used to replace “sour Dough” by Italians.

Biga

Yeast ¼ t

Warm water 1c

Bread flour 1 1/2c

Instructions:

Ferment 24hrs or; Day old dough may be used

Poolish

Warm Water 1/2c

AP Flour 3/4c

Yeast 1/2t

Instructions:

Let ferment at RT overnight covered. NOTE: this is a very wet starter

100% Whole Wheat Bread

YIELD about 20 ½ lbs – approx. 13 Boulles

INGREDIENTS: AMOUNT:

Whole wheat flour 12 lbs 8 oz

Cold water 6 lbs 4 oz

Yeast 4.5 oz or 14 oz of fresh yeast

butter 10 oz

salt 4.5 oz

honey 4.5 oz

molasses 4 oz

INSTRUCTIONS:

Straight dough mixing method.

Scale. Rest. Shape. Proof. Bake at 350˚F. Wash with butter after bake

Blitz Dough Recipe for Santiam Twists

1 ½# - AP Flour

1 ½# - Cold Butter Blend, cubed

12-14oz – Cold Water

1oz – Salt

Pre-Heat oven to 440

Cube butter and coat with flour, slowly add in cold water half at a time (flour could be dry) place on floured bench and roll out 4-4 folds making sure to put in reach in if butter starts to melt. Egg wash and flavor both sides, cut in 1in strips and twist. Bake in 440 degree top oven.

Cinnamon Roll Dough YIELD: 32 Rolls

INGREDIENTS: AMOUNT: PROCEDURE:

Yeast 3 oz.

Warm Water 1 qt.

Sugar 1 Tbsp.

****************************************

Sugar 1 lb.

Salt 2 oz.

Nutmeg 1 tsp.

Shortening 1 lb.

Eggs 10 ea.

Milk Powder 4 oz. Dissolve in yeast water

Bread Flour 6 lb.

*****************************************

Butter 3/4 lb. Very soft

Sugar 3/4 lb.

Brown Sugar 3/4 lb.

Cinnamon 3/4 oz.

INSTRUCTIONS:

Straight Dough method:

Dough should be soft, but still pull away from the sides of mixer

bowl.

Allow to rise double in bulk.

Roll out 1 ½ feet by 4 feet. Spread with softened butter, sprinkle with sugar/cinnamon mixture. Roll up and portion 32 rolls.

Place 8 rolls per sprayed 2" full hotel pan, plastic wrap, and refrigerate 3 pans. Freeze the remaining rolls.

Pate a Chouxe The classic proportion of ingredients is: 1, 4, 8, 16 1 litre of water 400g of butter 800g of flour 16 eggs (whole) Also: 1 teaspoon salt. Optional: two tablespoons of sugar and a teaspoon of some flavouring such as vanilla, orange extract, etc, depending on what the intended use of the pastry is. If you are making savoury profiteroles, omit. In a large saucepan, bring to a boil the water, butter and salt. When the water has boiled and the butter melted in, take the saucepan off the heat (leave the burner on), and whisk in the flour. Return the pan to the (high) heat, and stir the dough (wooden spoon ideal) until it "dries" enough to come away easily from the sides of the pan (about 3 to 5 minutes.) Remove from heat now (permanently.) Start heating the oven to 400 F (200 C.) Beat an egg in a bowl, then mix it into the dough. Repeat until all eggs are added. Only add the next one when the dough has completely taken up the previous one. This is the stage at which you are beating in air. Pipe out onto a greased baking sheet in the sizes desired. Leave a good space between each, at least an inch (2 1/2 cm.) You have to proceed right from making the dough, to baking them. The dough won't stand around.

Bake at 400 F (200 C) for 10 minutes, then raise the heat to 425 F (220 C) for a further 15 to 20 minutes. Don't open the oven during cooking or they may fall. After baking, the base of each choux item should be pricked with a fork. This releases the steam that otherwise would condense as your baked item cools, therefore making the pastry soggy and soft.

Croissant Pastry Dough Yield: 8lb. 3oz. *Straight dough method Scald and cool: 2lb. Milk Add and dissolve: 2oz. Yeast Add: 2oz. Sugar 1oz. Salt 6oz. Butter, soft 3lb. 8oz. Bread Flour Mix into a smooth dough, but do not over develop the gluten. Gluten development will take place during roll in process. Transfer to dough tub and let ferment 1 hour at room temp. Punch down and spread out to form a rectangle on a sheet pan. Cover, and rest in refrigerator for 30min. Scale out and cool: 2lb. Butter, form into rectangle butter block Roll in butter block and give three 3-folds or letter folds, rest in refrigerator over night. Shape and proof, egg wash and bake at 400 till golden in color 10-20min

Danish Pastry Dough Yield: 6lb. 6oz. *Modified straight dough method In mixer Bloom: 1lb. Water 2.5oz. Yeast Add to bloomed yeast: 5oz. Butter 6oz. Sugar 2oz. Nonfat Milk Solids (powdered milk) 1/2oz. Salt 2g Cardamom 1/2lb. Eggs 2oz. Egg Yolks Mix well. Once fully emulsified, add: 2lb. Bread Flour 1/2lb. Cake Flour Develop dough on med speed for 3-4min. Remove from mixer, place on floured sheet pan and shape into a rectangle. Wrap and let rest in refrigerator for 30min. While dough is resting scale out: 1lb. 4oz. Butter Block, cold Roll in last quantity of butter. Give four 3-folds or letter folds.

Pate a Choux Choux Pastry is a dough designed to make hollow puffy pastries from. In Choux Pastry, steam is the leavener. The dough has a high moisture content which in the oven turns to steam and causes light pockets inside the pastry to form. The resultant pastries needs to be airy, crispy and light. The dough is first cooked on a stove, in order to make a paste that a lot of the initial water has evaporated from. Moisture is then restored in the form of eggs beaten in off the heat. The dough is then formed into the desired shapes, often with the aid of a piping bag, and baked. Choux Pastry dough can be used to make pastries for Carolines, Chouquettes, cream puffs, Croquembouche, éclairs, French crullers, Herzogbrot, Gâteau Paris-Brest, Gâteau St-Honoré, Lucca eyes, Mecca rolls, profiteroles, Religeuses, Salammbos, etc. Some versions of Choux Pastry dough use whole eggs, others use only the yolks. The British cook Delia Smith recommends 2 things: to use a strong flour (such as all-purpose) rather than a soft flour such as cake flour, and that after buttering the baking tray, you should run some cold water over it then tap the water off, so that small drops of water will stick and create more steam. © Roy Schuurhuis

Pie Dough and Pate a Choux by Method

3-2-1 Pie Dough

3 Parts Flour

2 Parts Butter or Fat

1 Part Cold Water

For two pie crusts, top and bottom

12oz cold flour

8oz cold butter or fat

4oz cold ice water

1t salt

16-16-8-16 Pate a Choux

16oz – flour

16oz – water

8oz – fat

16ea – eggs, whole

Pithiviers Yield: 9in Round

Ingredients

For the Frangipane

• 2/3 cup blanched whole almonds, toasted

• 1/2 cup sugar

• 6 tablespoons butter, softened

• 1 egg

• 1 tablespoon dark rum

• 2 tablespoons flour

• 1/2 teaspoon almond extract

For Assembling

• All-purpose flour, for dusting

• 1 pound Puff Pastry, about 1/3 recipe

• 1 egg yolk

• 1 tablespoon heavy cream

Directions

1. Prepare the Puff Pastry.

2. Make the frangipane: In the bowl of a food processor, blend the almonds and the sugar until very fine. Add the butter, egg, rum, flour, and almond extract and process until smooth. Wrap in plastic wrap and shape into a 6-inch round. Freeze until firm, at least 45 minutes.

3. On a lightly floured work surface, roll out puff pastry into a rectangle about 18 by 9 inches and 1/8 inch thick. Using a 9-inch cake pan as a guide, cut two 9-inch rounds from the dough with a very sharp paring knife or pastry wheel. Using a 1-inch circular biscuit cutter or a large round pastry tip, cut out a steam vent from the center of the top round. Place rounds on a baking sheet and freeze until very firm but still pliable, about 20 minutes.

4. In a small bowl, whisk together the egg yolk and heavy cream for the egg wash.

5. Preheat the oven to 375 degrees. Remove dough from freezer. Place frozen frangipane round in the center of the bottom dough circle. Brush the border with egg wash, taking special care not to let the egg wash drip down the sides, which would inhibit proper puffing during baking. Place the second round on top, and press to seal, using your fingers. Using a small paring knife, score the top of each Pithivier in a circular, decorative cross-hatch pattern. With a small paring knife,

score around edges in 1/4-inch increments. Transfer Pithiviers to a baking sheet sprayed well with water and chill for at least 1 hour.

6. Remove Pithiviers from freezer. Brush top with egg wash, again being careful not to let any excess drip down over cut edge of dough. Bake until puffed and golden brown, about 45 to 50 minutes.

7. Transfer Pithiviers to a wire rack, and let cool at least 20 minutes before serving.

Pate a Choux Pastry Yield: 1 ¼ lb. dough

Heat: ½ C Butter 1 C Water 1 T Salt Once hot remove from heat and add: 1 C + 2T AP Flour Stirring constantly until dough forms a ball and pulls away from sides of pot, return to low heat and continue mixing for 2 min. Transfer the mixture to a mixing bowl with the paddle attachment and add: 3-4 ea. Eggs One at a time (all eggs may not be required) when the mixture becomes smooth and silky, it is done. Place in pastry bag and pipe into desired form. Bake at 390 for 10-20min *May be used for Cream Puffs, Éclairs or Gougeres (with the addition of cheese)

Traditional Puff Dough Yield: 2 Full Sheets

For Dough:

6 2/3c Ap Flour

1 7/8c Water

1T Salt

3.5oz of melted butter

Butter for folding in:

13oz cold butter

Traditional Puff Pastry Dough

Dough

6 2/3c Pastry Flour

2c Water

1/2c Butter, Melted

1T Salt

Butter Block

1# 12oz Butter

Banana Nut Bread

6# Mashed Banana

4# 8oz Sugar

15ea Eggs

2T Vanilla

6c Oil

3# Cake Flour

2# 5oz AP Flour

1T Salt

2T Baking Soda

2t Baking Powder

1/2c Cinnamon

CREAMING METHOD

Optional

2# 8oz Nuts

Basic savory tart crust Ingredients: 1 1/2 cups flour 1/4 teaspoon salt 9 tablespoons cold unsalted butter 1 egg yolks 1 tablespoon ice water How to make savory tart crust dough: 1) Using food processor, pulse the flour, salt to combine thoroughly.

2) Cut cold butter into small cubes. Add the butter into the food processor and pulse until the consistency becomes that of a coarse meal.

3) In a small cup, combine the egg yolk, ice water and stir well together. Add the egg mixture to the food processor and pulse to combine. Dust working surface with a very small amount of flour. Shape the dough into a disk on a foil (dusted slightly with flour). I usually do it with my fingers pushing the dough away from its center into a round shape, pressing into the foil.

4) Bring the tart pan over the tart dough to make sure the round is larger in diameter than a tart pan. Grease the tart pan. Then, I take the foil and ease the round into a tart pan, patting it firmly into the bottom and up the sides. Carefully remove the foil. If some pieces of crust fall off, just gently press them back. Extend the dough slightly above the rim to compensate for any shrinkage during baking. If your foil gets stuck to the dough, don’t remove it and refrigerate the tart shell with foil on top as described in step 5. After your crust has been refrigerated for at least an hour, you will be able to remove foil easily. Or leave that same piece of foil while you bake the shell with weights as described in step 6.

5) Place the tart pan with the dough in the refrigerator for an hour or overnight (covered with plastic wrap).

6) Preheat oven to 400 F. Line the cold tart shell with a sheet of aluminum foil, with edges hanging over the sides of the tart pan.

7) Place pie weights into the shell. I use rice, beans, or quinoa.

8) Bake for 15 minutes. Remove from oven, lift the foil and weights out of the pan.

9) Continue baking the tart shell without weights and aluminum foil for 15 minutes, until golden brown color.

Basic Sugar Cookies

INGREDIENTS

2 cups all-purpose flour, plus more for rolling

1/2 teaspoon baking powder

1/4 teaspoon salt

4oz unsalted butter, room temperature

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

DIRECTIONS

In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).

Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.

Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. COOK'S NOTES

Use flour on utensils to keep dough from sticking: Dip the cookie cutters, and dust the spatula before transferring uncooked dough to a sheet. Rolling dough between two sheets of floured parchment will keep it from sticking to the rolling pin.

Berry Pie Yield: 9in round pie pan

Ingredients

• All-purpose flour, for dusting

• Top and Bottom Pie Crust

• 8 cups (about 4 pints) berries, picked over

• 1/2 cup sugar

• 1/4 cup cornstarch

• 1 tablespoon freshly squeezed lemon juice

• 2 tablespoons unsalted butter, cut into small pieces

• 1 large egg yolk

• 1 tablespoon heavy cream

Directions

1. On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch pie pan, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.

2. Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.

3. Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.

4. Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

Variations

You can substituted 1/4 cup cornstarch with 2 tablespoons cornstarch and 2 tablespoons flour

Blueberry-Ricotta Tart

Yield: 9in tart pan

Ingredients

• 1 cup all-purpose flour

• 1/4 cup finely ground blanched almonds

• 2 tablespoons toasted wheat germ

• 2 tablespoons light brown sugar

• 1/2 teaspoon kosher salt

• 1/2 teaspoon baking powder

• 4 tablespoons cold, unsalted butter, cut into pieces

• 1/4 to 1/3 cup low-fat buttermilk

• 1 1/4 cups part-skim ricotta

• 1/4 teaspoon salt

• 1/4 teaspoon cinnamon

• 1 tablespoon plus 2 more tablespoons honey

• 2 cups blueberries or fruit of choice

Directions

1. In a food processor pulse together all-purpose flour, finely ground blanched almonds, toasted wheat germ, light brown sugar, kosher salt, and baking powder. Add cold, unsalted butter, and process until largest pieces are the size of small peas. With machine running, add low-fat buttermilk until dough just holds together. Pat into a disc, wrap in plastic, and refrigerate for 1 hour (or overnight).

2. Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Fit into a 9 1/2-inch tart pan with removable bottom. Trim edges flush with pan and prick holes in dough with fork. Freeze for 15 minutes. Line with parchment paper and fill with pie weights. Bake for 25 minutes. Remove parchment and weights and bake until golden brown and dry, 15 to 20 minutes more. Let cool.

3. Puree part-skim ricotta with 1/4 tsp. salt, cinnamon, and 1 Tbsp. honey. Spread into cooled shell. Stir 2 Tbsp. honey gently into blueberries and arrange on top of tart. Chill for 2 hours.

Brown Butter Apple Pie

Yield: 9in Pie round

Ingredients

• 1/2 stick unsalted butter

• 3 pounds Granny Smith apples (6 to 7), peeled, cored, and cut into eighths

• 1 tablespoon fresh lemon juice

• 1/4 cup all-purpose flour, plus more for rolling

• 1/2 teaspoon coarse salt

• 3/4 cup granulated sugar

• 1/2 cup packed light-brown sugar

• 1 vanilla bean, seeds scraped

• Pate Brisee

• Water, for brushing

• 1 large egg, lightly beaten

• Coarse sanding sugar, for sprinkling

Directions

1. Melt butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool. Toss together apples and lemon juice in a large bowl. Combine flour, salt, granulated and brown sugars, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture.

2. Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch pie pan. Roll out remaining disk of dough to a 13-inch round. Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.) Place apples in pie shell, brush edges with water, and cover pie with top crust. Trim excess, leaving a 1-inch overhang. Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze pie 30 minutes.

3. Meanwhile, preheat oven to 425 degrees with rack in lowest position. Brush pie with egg wash and sprinkle with sanding sugar. Place a foil-lined rimmed baking sheet on floor of oven to catch any drips. Bake pie on lowest rack 15 minutes. Reduce oven temperature to 375 degrees and bake until well browned, about 1 hour. Tent pie with foil and continue to bake until bubbling through vents, about 20 minutes more. Let cool completely on a wire rack, at least 6 hours.

Butter Pie Crust Dough (3-2-1 Method) Yield: Makes: 2 This is enough for two single crust 10 inch deep dish pies, or one double crust 10 inch deep dish pie. Ingredients: 2 1/2 cups (300 g) all-purpose flour 1 tbsp (12 g) granulated sugar 1 tsp (5 g) salt 1 cup (227 g) unsalted butter, Cubed & Frozen 1/2 -- 3/4 cup (125 -- 175 mL) ice water Method: Place the flour, sugar, salt, and frozen cubed butter in a food processor. Pulse the mixture just until the butter & flour look like fine bread crumbs. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Stop the processor - you don't want to overwork the dough. Turn the mix out onto the countertop and form into a ball. Divide the dough in half, and wrap each with plastic wrap. Refrigerate at least one hour before rolling out. ** The 3-2-1 method refers to 3 parts flour, 2 parts fat (in this case butter), and 1 part water - all by weight

Chocolate Brownies Ingredients Yield: ½ Sheet Pan

• 1/2 cup butter • 1 cup white sugar • 2 eggs • 1 teaspoon vanilla extract • 1/3 cup unsweetened cocoa powder • 1/2 cup all-purpose flour

• 1/4 teaspoon salt • 1/4 teaspoon baking powder • • Frosting: • 3 tablespoons butter, softened • 3 tablespoons unsweetened cocoa powder • 1 tablespoon honey • 1 teaspoon vanilla extract • 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan. 2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1

teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

3. Bake in preheated oven for 25 to 30 minutes. Do not overcook. 4. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1

teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Coconut Cream Pie

Yield: 9in round

Ingredients

For the Crust

• 1 disk Pie dough

• All-purpose flour, for surface

For the Filling

• 1/2 cup granulated sugar

• 1/4 cup cornstarch

• 1/2 teaspoon coarse salt

• 1 1/2 cups unsweetened coconut milk (from a 13.75-ounce can)

• 1 1/4 cups whole milk

• 4 large egg yolks

• 3/4 teaspoon pure vanilla extract

• 1 cup shredded sweetened coconut

For the Topping

• 1/2 cup large-flake unsweetened dried coconut (optional)

• 1 1/2 cups heavy cream

• 2 tablespoons confectioners' sugar

Directions

1. Prepare the crust: Preheat oven to 375 degrees. Roll out pate brisee into a 12-inch round, about 1/8 inch thick, on a lightly floured surface. Fit dough into a 9-inch pie plate. Trim edge to 1 inch, fold under, and pinch to seal. Crimp as desired. Prick bottom all over with a fork. Freeze until firm, about 15 minutes. Line with parchment, and fill with pie weights or dried beans. Bake until edge is golden and set, about 25 minutes. Remove weights and parchment. Bake until bottom is golden and dry, about 10 minutes. Let cool.

2. Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk and whole milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes. Whisk egg yolks in a medium bowl. Add milk mixture to yolks in a slow, steady stream, whisking until completely incorporated. Return to saucepan; bring to a boil over medium heat, stirring constantly, 1 to 2 minutes.

3. Strain custard through a fine sieve into a bowl, and stir in vanilla and shredded coconut. Pour into piecrust, and smooth top. Wrap tightly in plastic, and refrigerate until filling is completely set, about 4 hours, and up to 2 days.

4. Make the topping Preheat oven to 350 degrees. Spread large-flake coconut evenly on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally. Let cool. Beat together cream and confectioners' sugar with a mixer until soft peaks form. Top pie with cream, and sprinkle with toasted coconut. Serve immediately

Daily Scones

Monday – Raspberry Vanilla Cream / “Almond Joy” aka Dark Chocolate Coconut &

Toasted Almonds

Tuesday – Orange Vanilla Cream / Apples & Cinnamon

Wednesday – Green Chili Cheddar / Raspberry and White Chocolate

Thursday – Peaches & Cream / Hazelnut Vanilla Cream

Friday – Marion Berry & White Chocolate / Mocha Cream

Fruit/Lemon Squares

YIELD: 1 sheet pan - 48 squares

INGREDIENTS: AMOUNT:

Butter 1½ lbs.

Powdered Sugar 7 oz.

A.P. Flour 3 lbs.

Eggs 16 ea.

Sugar 3½ lbs.

Chopped Lemon Zest 4 tsp.

Fruit/Lemon Juice 1½ pts.

Baking Powder 3/4 oz.

Powdered Sugar Garnish

INSTRUCTIONS:

Beat butter until soft, add powdered sugar and cream until light. Add 8 cups of the flour and 1 tsp. lemon zest, combine. Mixture will be crumbly. Spread into a well-greased deep full sheet pan, press to all corners, making sure mixture is even. Bake at 325° F for 10 minutes, or until barely golden in spots and set.

Meanwhile, beat eggs until light, and gradually add sugar, beat until thick. Add lemon zest and lemon juice, remaining flour, and baking powder, beat until smooth. Pour over baked shortbread and bake 30 to 40 minutes or until top is golden brown.

Cool and dust with additional powdered sugar.

RECIPE

ITEM Fruit Crisp AMOUNT 1 - 2" Full Hotel Pan

INGREDIENTS: AMOUNT: PROCEDURE:

Apples, Peaches, etc. 1 - #10 can

Sugar ½ - 1 cup (depending on fruit)

Cinnamon 1 tsp.

AP Flour 1 Tbsp.

Lemon Juice To Taste, if needed

Sift dry ingredients together.

Drain fruit and mix dry with fruit. Put into hotel pan. Top with streusel topping just to cover. (Recipe below)

Bake at 325° for 30-40 minutes or until golden brown on top and juices start to bubble.

Streusel Topping:

Granulated Sugar 1 lb.

Brown Sugar 1 lb.

Cinnamon ¼ oz. (Half-batch)

AP Flour 1½ lbs.

Rolled Oats ½ lb.

Butter 1½ lbs.

Comgine dry ingredients together and cut butter in until mixture resembles coarse cornmeal. Store under refrigeration.

Giant Chocolate Chip Cookies Yield: 16

Ingredients

• 2 cups all-purpose flour, spooned and leveled

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 1 cup (2 sticks) unsalted butter, room temperature

• 1 cup granulated sugar

• 3/4 cup packed light-brown sugar

• 2 large eggs

• 2 teaspoons pure vanilla extract

• 1 bag (12 ounces) chocolate chips

Directions

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

2. In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.

3. With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.

4. Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in two batches, using two baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.

5. Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.

Giant Oatmeal Raisin Cookies Yield: 4

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup (2 sticks) unsalted butter, room temperature

• 3/4 cup packed light-brown sugar

• 3/4 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 1/2 cups rolled oats

• 2 cups raisins

• 1 cup sweetened shredded coconut

Directions

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

2. With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, and coconut; beat just until combined.

3. Drop level 1/4-cup measures of dough, 1 1/2 inches apart, onto baking sheets.

4. Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

Pate Brisee Yield: Makes two 8- to 10-inch single-crust pies or one 8- to 10-inch double-crust pie

Ingredients

• 2 1/2 cups all-purpose flour

• 1 teaspoon coarse salt

• 1 teaspoon sugar

• 1 cup (2 sticks) chilled unsalted butter, cut in pieces

• 1/4 to 1/2 cup ice water

Directions

1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

2. Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

Peanut Butter Oatmeal Chocolate Chip Cookies

Yield: 6 doz small – 2 doz large

Ingredients

• 3 cups old-fashioned rolled oats

• 1/3 cup whole wheat flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon coarse salt

• 1 cup packed light-brown sugar

• 1 cup granulated sugar

• 1 cup (2 sticks) unsalted butter, softened

• 1/2 cup natural peanut butter

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 2 cups salted whole peanuts

• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.

2. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.

3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.

4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.

5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days

RECIPE ITEM Flaky Pie Dough YIELD 10 lb. 5 oz. INGREDIENTS: AMOUNT: PROCEDURE:

Pastry Flour

5 lb.

Shortening (heavy duty)

3 lb. 8 oz.

Water (cold)

1 lb. 8 oz.

Salt

12 oz.

Sugar (optional)

4 oz.

INSTRUCTIONS: Cut shortening into flour until pea-sized pieces. Dissolve salt and sugar in cold water. Dribble water over flour mixture. Toss lightly and gently to distribute water and pick up dry material.

Pumpkin Bread

Yield: 84 small breads

Cream Together:

#10 Can Pumpkin Puree

25 Eggs

6 ½ cups Oil

4# 8oz Sugar

Mix together than add to creamed mixture:

5# AP Flour

3T Baking Powder

3T Baking Soda

1/4c Cinnamon

1T Ground Ginger

1t Clove

1t Nutmeg

1t Allspice

For Pumpkin Apple Cream Cheese Bread Add:

5 Apples, peeled cored and small diced

8oz Cream Cheese, small chuncked

Add in with wet ingredient

Use GREY portion scoop

Bake at 325 till done

Raspberry and White Chocolate Bars Yield: ½ sheet pan

8oz butter

4oz white chocolate

4 eggs

14oz sugar

2t vanilla

2c flour

1c almonds

1t baking powder

Dash of salt

2c raspberries

Melt for drizzle on top

4oz white chocolate

Directions

Melt butter and white chocolate over double boiler. Remove from heat. Stir in eggs, sugar, and vanilla, lightly beat till combined, mix in dry ingredient. Spread in pan and sprinkle raspberries over the top. Bake at 350 for 30-35 minutes, until golden brown. Melt drizzling chocolate over double boiler and drizzle over top when brownies have cooled.

Raspberry Cream Cookie Sandwiches

Yield: 3 Dozen

Ingredients

• 1 3/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/4 sticks (10 tablespoons) unsalted butter, softened

• 1 1/2 cups plus 2 teaspoons sugar

• 1 large egg

• 2 teaspoons pure vanilla extract

• 1 vanilla bean, halved lengthwise, seeds scraped and reserved

• 6 ounces (1 cup) fresh raspberries

• 7 1/2 ounces best-quality white chocolate, coarsely chopped

• 1/3 cup heavy cream

Directions

1. Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.

2. Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.

3. Scoop batter using a flat (not mounded) 1-inch ice cream scoop; space 2 inches apart on baking sheets lined with parchment paper.

4. Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.

5. Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.

6. Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Slowly whisk in reserved raspberry mixture. Refrigerate up to 45 minutes.

7. Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.

Scone Mix YIELD: 6 batches of 1 1/2 dzn. INGREDIENTS: A.P. Flour 10 lbs. Cake Flour 3 lbs. 12 ozs. Baking Powder 8 3/4 oz. Salt 4 oz. Sugar 2 lb. Butter 1 lb. Shortehing (heavy duty) 1 lb. INSTRUCTIONS: Mix together dry ingredients. Cut cold fat into dry until it resembles pea size pieces. Store under refrigeration. To the above add 2 2 - 3 cups milk (whole). Bake scones at 325Ε F for 10-12 minutes or until golden brown.

Sweet Shortcrust Pastry Yield: 1lb. Combine in mixer with paddle attachment: 1 ½ C AP Flour Pinch of Salt ½ C Sugar ½ C Unsalted Butter, cubed Mix on low speed till no lumps of butter are visible, add: 2 ea. Egg Yolks Mix on low speed till mixture comes together to form dough. *May be used for Sweet Pie Dough or Tart Dough

Sweet Tart Dough Yield: 1 - 11in Round

• 4-1/2 oz. all-purpose flour • 1 oz. cake flour; more for dusting • 2 oz. confectioners’ sugar • 3 Tbs. ground blanched almonds • 1/2 tsp. baking powder • 1/4 tsp. salt • 4 oz. chilled unsalted butter, cut into 8 pieces • 1 large chilled egg, lightly beaten

Make the dough—In a large, deep bowl, mix the flours, sugar, almonds, baking powder, and salt. Add the butter and beat with an electric mixer with the whisk attachment on low speed until most of the butter is the size of peas, about 1 1/2 minutes. The mixture will look crumbly, and the crumbs will vary in size. Add the egg; mix until the dough is smooth and just comes away from the sides of the bowl, about 30 seconds; you should see distinct flecks of butter. Shape the dough into a 6-inch disk, wrap it in plastic, and chill for at least 1 hour before rolling it out.

Roll out the dough—Lightly butter an 11-inch fluted tart pan. Lightly dust the work surface and rolling pin with cake flour. Roll the chilled dough into a 14-inch round about 3/16 inch thick. Lift and turn the dough several times as you roll to prevent sticking; dust the surface and the rolling pin with flour as needed. Use a dough scraper or a spatula to loosen the rolled dough; carefully roll it up around the rolling pin. Unroll the dough onto the prepared pan and gently fit it into the pan. Trim the edges, leaving a 1/2-inch overhang. Fold the overhang over itself and press it against the sides of the pan to reinforce the sides of the tart shell. Chill for at least 30 minutes before baking. (The tart shell can be wrapped in plastic and then in foil and frozen for up to 2 months.)

Blind-bake the crust—Heat the oven to 400°F. Cover the chilled tart shell, including its edges, with a double thickness of foil. (You don’t need to prick the crust first.) Fill the tart with dried beans, rice, or pie weights, and bake for 15 minutes. Remove the weights and the foil. Reduce the temperature to 350° and bake until the edges of the tart shell are lightly browned and beginning to pull away from the sides of the pan and the crust is golden, 12 to 15 minutes (Begin checking at 12 minutes.) Cool on a wire rack in the tart pan before unmolding and filling.

Tarte au Citron

Yield: 8 servings

Ingredients

Crust: • 1 cup plus 2 tablespoons flour • ¼ cup sugar • ¼ teaspoon salt • 7 tablespoons cold butter, cut into pieces • 1 egg yolk • 1 tablespoon ice water

Coupons Filling:

• 2 large eggs, cold • 2 large egg yolks, cold • ¾ cup sugar • ½ cup fresh lemon juice • 6 tablespoons (3 ounces) cold butter, cut into pieces

Instructions

1. Combine flour, sugar and salt in processor. Add butter; cut in using on/off turns until mixture forms coarse crumbs. Mix yolk and ice water in small bowl. Add to crumb mixture; process until dough begins to clump together. Press over bottom and up sides of 9-inch tart pan with removable bottom. Trim edges. Pierce crust all over with fork. Chill 30 minutes.

2. Preheat oven to 350°. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Transfer crust to rack.

3. Bring about 1½ inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the filling. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.

4. Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating...I didn't do this; just whisked). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes. (mine took a lot longer.... maybe 15-20...just make sure it has thickened)

5. Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The filling may loosen slightly, but it will thicken and set as it cools. Pour the warm filling into the tart crust and place the pan on a baking sheet.

6. Serve at room temperature or cold. May garnish with whipped cream and raspberries if desired.

Traditional Pumpkin Pie

Yield: 9in round

Ingredients

• All-purpose flour, for surface

• Pie crust

• 1 can (15 ounces) solid-pack pumpkin

• 3/4 cup packed light-brown sugar

• 1 tablespoon cornstarch

• 1/2 teaspoon coarse salt

• 3/4 teaspoon ground cinnamon

• 3/4 teaspoon ground ginger

• 1/4 teaspoon freshly grated nutmeg

• 1 teaspoon pure vanilla extract

• 3 large eggs

• 1 can (12 ounces) evaporated milk

• Ground cloves

• Whipped cream, for serving

Directions

1. Preheat oven to 375 degrees. On a lightly floured surface, roll pate brisee disk 1/8 inch thick, then cut into a 16-inch circle. Fit circle into a 9-inch deep-dish pie dish, leaving a 1-inch overhang. Fold edges under.

2. Shape large, loose half circles at edge of dough, then fold into a wavelike pattern to create a fluted edge. Prick bottom of dough all over with a fork. Freeze for 15 minutes.

3. Cut a circle of parchment, at least 16 inches wide, and fit into pie shell. Fill with pie weights or dried beans. Bake until edges of crust begin to turn gold, about 15 minutes. Remove pie weights and parchment. Bake until golden brown, 15 to 20 minutes more. Transfer to a wire rack, and let cool.

4. Meanwhile, whisk pumpkin, sugar, cornstarch, salt, cinnamon, ginger, nutmeg, vanilla, eggs, milk, and a pinch of cloves in a large bowl.

5. Reduce oven temperature to 325 degrees. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into cooled crust. Bake until center is set but still a bit wobbly, 50 to 55 minutes. (If crust browns too quickly, tent edges with a strip of foil folded in half lengthwise.) Let

cool in pie dish on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight). Serve chilled with whipped cream.

Almond Flour Chocolate Chip Cookies (Paleo/GF)

½ c Butter, softened

¼ c Coconut Oil, soft

3/4c Honey (if paleo) or Sugar (if not)

2t Vanilla

2 Eggs

½ t Baking Soda

½ t Salt

3c Almond Flour

1 1/4c Chocolate Chips

2/3c Nuts of Choice

Cream Method

Refrigerate dough for 30 min

Bake at 350 for 11-15 minutes

French Macaroons

Yield: 36 mall

Sift together with a fine mesh sieve:

1 3/4c Powdered Sugar

1c Almond Flour

Whip till frothy:

3 large egg whites

1/4t Cream of Tartar

Pinch of Salt

Gradually add:

1/4c sugar

Whip till stiff peaks form

Fold whipped egg whites into sifted flour/sugar; add flavor or food color at this time, mix until batter is smooth and falls off spatula in a thin ribbon, being careful not to over mix and kill egg whites.

Put mixture into piping bag and pipe a small amount onto each templet, let rest and tops dry, bake in a 300-degree oven for 5 min, open oven doors to release steam then drop oven temp to 280, bake until cookies release from parchment or silicone pad without sticking

Chocolate Shortbread

AT A GLANCE PREP

10 mins. to 15 mins. BAKE

35 mins. to 40 mins. TOTAL

60 mins. to 1 hrs 10 mins. YIELD

1 to 2 dozen pieces, depending on thickness

• 1 cup unsalted butter, softened • 1 teaspoon salt, extra-fine if possible • 1 cup sugar • 1/3 cup Double-Dutch Dark Cocoa • 1 teaspoon vanilla extract • 1/2 teaspoon baking powder

• 1 3/4 cups King Arthur Unbleached All-Purpose Flour Directions

1. Preheat the oven to 300°F. For thin, crisp shortbread, grease two 8" square pans. For thicker shortbread, grease one 9" square pan.

2. To avoid over-creaming, we recommend that you stir the dough by hand. In a medium-sized bowl, stir together the butter, salt, and sugar until well blended.

3. Add the cocoa, vanilla, baking powder, and flour, and mix until you have a smooth, slightly stiff batter.

4. Press the dough into your prepared pan(s) and prick all over with a fork. This will keep the shortbread from developing bubbles under the crust.

5. Bake the shortbread in two pans for 35 to 40 minutes; the single 9" pan will take about 50 minutes. Remove from the oven and cool for 5 minutes.

6. Invert the pan(s) over a clean sheet of parchment and turn out the shortbread. While still warm, cut each square into 12 pieces. Cool completely before serving.

7. Yield: 12 to 24 pieces, depending on thickness.

Tips from our bakers • Chocolate/Chocolate Chip-Walnut

Shortbread: Prepare as directed, stirring in 1/4 cup mini chocolate chips and 1/4 cup diced walnut pieces before baking.

• Chocolate-Orange-Spice Shortbread: Prepare as directed, stirring in 1/2 cup candied diced orange peel, 3 drops

orange oil, 1/4 teaspoon allspice, 1/4 teaspoon ginger, and a pinch of cloves. Bake as directed. This version was a winner in our test kitchen tastings — a real home run.

GF Hazelnut Bars

Crust:

1# Butter

1c Powdered Sugar

Cream together

4c AP GF Flour

1t salt

Topping:

6ea Eggs

10oz Brown Sugar

¾# Nuts

1# 2oz Dark Corn Syrup

3oz Butter melted

2oz Vanilla

1/8oz Salt

Bake crust 350 for 10 min

Pour topping over baked crust and bake for 25 min

Gluten-Free Blueberry Muffins

Yield: 16 large muffins or 24 small muffins

Ingredients:

- 1 1/3 cup granulated sugar

- 1 cup full-fat yogurt

- 2 large eggs

- 1 cup canola or coconut oil

- 2/3 cup milk

- 1 tsp almond extract

- 2 ½ cups Gluten-free flour

- 1 tsp baking powder

- 1 tsp salt

- 2 cups fresh blueberries, could be substituted out for any berry or chocolate chips

Directions:

1. Preheat oven to 375 degrees.

2. Line muffin tins with paper cups.

3. Whisk together the sugar, yogurt, eggs, oil, milk, and almond extract in a large bowl.

4. In a separate bowl, combine the remaining dry ingredients except the berries together. Then mix into the wet ingredients until just combined. Do not overmix!

5. Fold the fresh blueberries into the muffin batter. Lastly, sprinkle coarse sugar on top for the crackly finish later on.

6. Scoop into muffin pan and bake for 25 to 35 minutes or until a toothpick inserted comes out clean.

Gluten Free Chocolate Layer Cake

Yield: 2 – 8in rounds

Ingredients

For the Cake Layers

• Vegetable oil cooking spray

• 11/2 cups sugar

• 1 cup gluten free AP flour

• 1/2 cup almond flour

• 3/4 cup unsweetened Dutch-process cocoa powder

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 3/4 teaspoon coarse salt

• 2 large eggs

• 3/4 cup warm water

• 3/4 cup low-fat (1 percent) buttermilk

• 1 ounce (2 tablespoons) unsalted butter

• 1 teaspoon pure vanilla extract

For the Seven-Minute Frosting

• 1 1/4 cups sugar

• 1/4 cup water

• 1 tablespoon plus 1 teaspoon corn syrup

• 5 large egg whites

• 3/4 teaspoon pure vanilla extract

• Pinch of salt

Directions

1. Make the cake layers: Preheat oven to 350 degrees. Lightly coat two 8-inch cake pans with cooking spray. Line bottoms with parchment; spray parchment.

2. Whisk together dry ingredients in a large bowl.

3. In mixer with whisk attachment whip eggs and sugar till triple in size, set aside. Mix remaining wet ingredients until smooth, about 3 minutes, fold in egg mixture. Once wet is fully mixed, sift and fold in dry mix. Divide batter between pans.

4. Bake cakes until they pull away from sides of pans, about 1 hour. Let cool in pans on wire racks. Cakes will keep, covered, for up to 1 day.

5. Make the frosting: Place sugar, water, corn syrup, and whites in a heatproof mixer bowl over a pot of simmering water. Cook, whisking occasionally, until sugar dissolves and mixture registers 160 degrees on a candy thermometer.

6. Attach bowl to mixer. Whisk hot sugar mixture on high speed until stiff, glossy peaks form, about 7 minutes. Whisk in vanilla and salt.

7. Assemble the cake: Place a cake layer on a plate. Spread 2 cups frosting on top. Place remaining cake layer on top of frosting. Frost top and sides with remaining frosting. Cake is best eaten within 1 hour of frosting.

Gluten Free Nut Fudge Brownies

Yield: ½ sheet / 16ea

Ingredients

• 6 tablespoons unsalted butter, cut into pieces, plus more for pan

• 1/3 cup cornstarch (spooned and leveled)

• 1/4 cup unsweetened cocoa powder

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon fine salt

• 12 ounces semisweet chocolate chips

• 3/4 cup sugar

• 1 teaspoon pure vanilla extract

• 3 large eggs

• 1 cup chopped toasted pecans or any nut

Directions

1. Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.

2. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.

3. Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.

Cook's Notes

Cornstarch helps give these brownies structure, just as the gluten in flour would. Spoon and level it in a measuring cup. If you prefer, swap toasted walnuts or hazelnuts for the pecans. Store brownies in an airtight container, up to 3 days.

Gluten Free Nut Tuiles

180g Sugar

65g Nuts

1T Butter

85g Almond Flour

Pulse in Robot coupe

Melt/Heat

90g Oj

65g Butter

Combine and rest in fridge for 30 min

Bake on silicone Pad for 5-7 min

Chocolate Tuiles

Cream Together:

1/2c + 2T Butter

3/4c Powder Sugar

1/2c Corn Syrup

Add/Combine:

3ea Egg Whites

Add/Sift:

1/2c + 2T AP Flour

3T Cocoa Powder

Gluten Free/Paleo Brownies

2 Eggs

1/2t Vanilla

3T Apple Sauce

3T Coconut Oil

1/2c Honey

1/2c Almond Flour

1/2c Cocoa

1/4c Arrowroot or Corn Starch

Cream Method

Bake at 350 for 11-15 min

Gluten-Free Pie Dough

Yield: 1 Pie crust

INGREDIENTS • 1 cup gluten-free all-purpose flour

• 1/2 teaspoon coarse salt

• 4oz cold unsalted butter, cut into small pieces

• 1 large egg

• 2 to 4 tablespoons ice water

DIRECTIONS 1. In a food processor, pulse flour and salt until combined. Add butter and pulse until

mixture resembles fine meal, with no large pieces of butter remaining. Add egg and 2 tablespoons ice water, then pulse until well combined and dough holds together when squeezed, 1 minute. If necessary, add up to 2 tablespoons more ice water, 1 tablespoon at a time.

Gluten Free Pound Cake

Yield: 1 Bunt Cake Pan

12oz Butter, softened (NOT MELTED)

2 3/4c Sugar

5ea Eggs

3c Rice Flour Blend (2 parts rice flour, 2/3-part potato starch, 1/3-part tapioca flour) or GF AP Flour

1/2t Salt

2/3t Baking Powder

1t Xanthan Gum

1c Milk

1t Almond Extract

Creaming Method alternate between the wet and dry ingredient; bake in bunt pan for 1 – 1 1/2hr at 350.

Gluten free Scones

Yield: 8 Scones

1 3/4c Gluten Free Flour

1/4c Sugar, if sweet scones

1/2t Baking Soda

1/2t Xanthan Gum

1/2t Salt

1/2c Coconut Oil

3/4c Filling of Choice

2ea Large Eggs

1/3c Cold Almond Milk

1t Vanilla, if sweet scones

Creaming Method; allow dough to rest 15min; bake at 400 for 15-20min till product springs back.

Applesauce

Use 1/4 cup unsweetened applesauce in place of one egg in most baking recipes. Some sources say to mix it with 1/2 teaspoon baking powder. If all you have is sweetened applesauce, then simply reduce the amount of sugar in the recipe. Applesauce is also a popular healthy replacement for oil in many baked goods.

Banana

Use 1/4 cup mashed banana (from about half a banana) instead of one egg when baking. Note that this may impart a mild banana flavor to whatever you are cooking, which could be a good thing.

Flax seeds

Believe it or not, hearty-healthy flax seeds can be used as an egg substitute! Simply mix one tablespoon of ground flax seeds with 3 tablespoons water until fully absorbed and viscous. Use in place of one egg. (You can use pre-ground flax seeds or grind them yourself in a spice or coffee grinder.)

Vegetable oil

Typically 1/4 cup vegetable oil can be substituted for one egg when baking. If you are short more than one egg, you will want to try another method as any more vegetable oil may make the recipe too oily or greasy.

Water, oil and baking powder

Whisk together two tablespoons water, one teaspoon oil (like corn or vegetable oil) and two teaspoons baking powder. Use this in place of one egg. When used in cookies and other baked goods, it works so well no one would ever know.

After successfully using these food substitutions, you may employ them for more than emergency back-up in the future. They are all vegan alternatives and, with the exception of the vegetable oil, are more heart-healthy than eggs. Using banana, applesauce and other pureed fruit in baked goods is a wonderful tactic to boost flavor and make them incredibly moist. Talk about a happy accident!

STRAWBERRY LIME MACADAMIA CHEESECAKE

Yeild: 6" CAKE

INGREDIENTS

• *Make sure ALL ingredients are at room temperature before starting -- very important! Crust Ingredients:

• 1 cup raw almonds • 3 soft dates, pitted • 1t maple syrup or honey

Filling Ingredients: • 1½ cups macadamia nuts, presoaked and strained (cover with water overnight or with boiling

water for 15min for a quicker version to soften the nuts, then strain) • 9 t maple syrup or honey • 5 t coconut oil, liquefied • 7 t lime juice • zest of 1 lime (optional, for extra zing) • 1 tsp pure vanilla extract • ¼ tsp salt • 1 cup fresh strawberries (or if using frozen, make sure they are thawed out to room temp)

Extra Strawberry Layer: • 1 cup more fresh strawberries • 1 t coconut oil, liquefied

INSTRUCTIONS

1. Place all crust ingredients into a food processor and process into a fine sticky crumble. Transfer the mixture into your spring form pan and press down into a crust shape. Place in the fridge while working on the filling.

2. Blend all filling ingredients into a smooth mixture using the Vitamix. Transfer most of this mixture, leaving about 1-2t in the blender, into the pan over the crust. Set aside.

3. Add extra strawberry layer ingredients into the blender and blend into a smooth mixture. Carefully pour this over the filling in the pan. Use a skewer to swirl in the top layer into the bottom layer a little (optional). Top with any decorative toppings if using.

4. Cover the pan and place in the freezer for approximately 5-6 hours or preferably overnight for the cake to set. Remove the cake from the freezer and thaw out a little before serving (about 1 hour in the fridge or 15-20 minutes at room temp).

Substitutes for Dairy

An important part of substituting in vegan ingredients when baking is understanding the properties of particular ingredients, and getting a feel for how everything works together. You do this through testing. Try cutting a recipe in half and try it out, and make the changes afterward. Whether you’re planning on spending hours in the kitchen or want to just quickly whip something up, VegNews has the baking-substitution guide for you. Happy holiday baking!

Butter What it does: In baking, butter adds flavor and a rich and sometimes a spongy texture. It also helps baked goods rise evenly and adds to both the density and sweetness. How to substitute: Butter is extremely easy to substitute in vegan baking. If baking a recipe that has natural spice or flavor to it, such as spice cookies or gingerbread, olive oil or untoasted sesame oil work well. Unrefined coconut oil (which is solid at room temperature) can add the thickness that butter would, and canola oil works in recipes with liquid sugars (think agave) or solid fats, such as groundnuts or chocolates in cakes. Vegan shortening works well with cookies and piecrusts. And of course, there’s margarine, which creates the buttery taste so many holiday cookies require. Milk What it does: Milk adds flavor and richness and creates texture in baking. How to substitute: Milk is definitely the easiest to substitute in vegan baking, as many non-dairy milks already exist. Full-fat soymilk will help create the richness of whole milk, while rice milk is lighter. Almond milk sometimes can add a subtle almond taste, as can coconut milk, and both will contribute to the richness of a recipe. For added vanilla oomph, try vanilla-flavored non-dairy milk. Eggs What it does: Eggs add moisture and act as a binding agent in baking. They are also a leavening agent, helping food to rise during baking. How to substitute: Milk might be the easiest ingredient to sub, but a close second goes to egg substitutes. Ground flax seeds are a popular substitute that are also nutritious—three tablespoons of water to one tablespoon of ground flax seeds equates to one egg. Mashed banana and applesauce are other healthy alternatives that completely cut out the cholesterol eggs add to baking. “Baking powder, baking soda, and vinegar are aces,” Costigan says. And soy yogurt is a creative way to replace eggs and can add a rich texture to your baking, as can puréed black beans. Honey What it does: Honey acts as a natural sweetener. It also helps to brown your baked goods, adds color, and retains moisture. How to substitute: Simply reach for other viscous liquids, such as maple syrup, rice syrup, or agave nectar. They add the same natural sweetness and contribute to the browning effects. Costigan recommends cooking them a little to simmer out some of the water to create a thicker syrup. Cream What it does: Cream creates a smooth and sometimes fluffy texture in baked goods. It adds richness,

and can make for a satin-like quality. How to substitute: The richness of coconut milk can make a good replacement for cream. For a homemade replacement, blend one-part cashews and one part water until smooth. There are also a variety of non-dairy creams and creamers on the market.