bakery - linn–benton community collegecf.linnbenton.edu/caa/ca/kettert/upload/bakery packet...

Bakery

Culinary Arts Department Linn-Benton Community College

2016 - 2017

B A K E R Y

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. Fill Ingredient Bins – Stock all areas as needed 7. Ordering of product Ingredient under the supervision of Instructor 8. Set up Café Pastry case: Plate and package all desserts and pastries, write labels, display products attractively for retail, inventory desserts/pastries. 9. Make all sauces, compotes, coulis and frostings for given rotations

BREAD STATION

The students in this station will be required to produce three to five different types of loaf breads, pizza doughs, focaccia and rolls each day. Plus any breads/rolls required for the quantity kitchen and catering. 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 (1-2 times per week)

Country Loaves (1-2 time per week)

Soft Rolls (Daily)

Wheat Rolls (Daily)

Challah Rolls

Hard Rolls (1 time per week)

Hamburger Buns (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

The students in this station will be required to produce two complete cake desserts daily. 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. Highly ornate cakes with labor-intensive garnish, or 2. Cakes suited to large-scale production, appropriate to larger caterings. 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. Recipes can be found in the packet to follow. You will also be allowed to test and implement recipes you research and find on line or from other resources.

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. Gelatin usage

5. Tempering of egg products (not chocolate)

6. Ice cream and frozen desserts

7. Mousses, chiffons, cream pies

ROLL-IN STATION The students in this station produce a variety of layered (or Alaminated@) 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 text book, along with other professional bakery books, will provide a variety of examples for finished roll-in desserts, such as Tarte Tatin, Napoleons, 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 Adown 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.

Rounds

Rounds Index

Salted Caramel

Berry Coulis/Compote

Chantilly

Chocolate Chantilly

Dark Chocolate Ganache

White Chocolate Ganache

Buttercream Frostings

Cream Cheese “Cake” Frosting

Cream Cheese “Cinnamon Roll” Frosting

Chocolate Frosting

Marshmallows

Salted Caramel Sauce

Yields: aprox. 2 cups

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.

*For regular Caramel Sauce omit salt

Fruit Compote and Coulis

Compote: Yield: 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: Yield: ½ cup

Take reserved juice from compote and reduce to half. Store in squeeze bottle on

top left self in reach in.

Chantilly

Yields: 3cups

2c – COLD Heavy Cream

1/3c – Powder Sugar

1T – Vanilla Extract

Combine all ingredient in mixer with whisk attachment, whip on med speed till

soft peaks form. Store in reach-in covered for up to 4 days.

Chocolate Chantilly

2c – COLD Heavy Cream

1/2c – Powder Sugar

1/4c – Cocoa Powder

1T – Vanilla Extract

Ganache

Yield: 3 cups

400g – Shaved Chocolate

400ml – Heavy Cream (approx. 2 cups)

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

For Whipped Chocolate Ganache - follow above instructions; once cooled put in

mixer with whisk attachment and whip on med speed till double in size.

White Chocolate Ganache

Yield: 3 cups

400g – Shaved White Chocolate

200ml – Heavy Cream (approx. 1 cup)

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

Simple Buttercream Frosting

Yield: 1 ½ cups

Ingredients • 3 cups confectioners' sugar • 8oz butter, room temp • 1 teaspoon vanilla extract • 1 to 2 tablespoons whipping cream Directions In a standing mixer fitted with a paddle, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Change to whisk attachment; add vanilla and cream, continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

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 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.

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.

Cream Cheese Frosting for Cakes

Yield: 2cups

Ingredients

Cream Cheese 3#

Sugar 2 cups

Salt ¼ t

Vanilla 2 t

Heavy Cream 1 cup

Instructions

Bring cream cheese to room temperature, with paddle 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:

With paddle attachment, 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.

Chocolate Frosting Yield: 1 lb.

Ingredients

• 4oz butter, at room temperature

• 3 cups powdered sugar

• 1/4 cup heavy ream, 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, heavy cream 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.

Gelatin Marshmallows


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

Cakes Index

3-Layer White Cake

Carrot Cake

Chiffon Cake

Chocolate Hazelnut Meringue Cake

Chocolate Cake

Coconut Cake

Devil Food Cake

Lemon Chiffon Cake

Lemon Coffee Cake

Lemony Angel Food Cake

Vanilla Sponge Cake

Warm Chocolate Pudding Cake

3-Layer White Cake

Yield: 3 – 9in

Rounds

Ingredients

10oz 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.

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

12oz 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.

Chiffon Cake with Berries

Yield: 8in round

Ingredients

For the Cake

2 1/4 cups cake flour

1 1/2 cups granulated sugar, divided

2 1/4 teaspoons baking powder

3/4 teaspoon salt

1/2 cup 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 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. 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

Chocolate and Hazelnut Meringue Cake

Yield: 9in Spring form

Ingredients

6oz 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


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

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

Mix in Kitchen Aid:

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# unsalted butter

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

12oz unsalted butter, plus more for pan

1 1/4 cups unsweetened cocoa powder

1 1/4 cups hot water

3 cups all-purpose flour

1 1/4 teaspoons coarse salt



2 1/4 cups granulated sugar

4 large eggs

1 tablespoon plus 1 teaspoon pure vanilla extract

1 cup Butter Milk

FOR THE FROSTING

6 tablespoons unsweetened cocoa powder

6 tablespoons hot water

8oz 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.

Lemon Chiffon Cake

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

Ingredients

3/4 cup cake flour

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 lemon juice

2 tablespoons grated lemon zest, (about 4 lemons)

1/2 teaspoon pure vanilla extract


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.

5. Remove cake from oven; invert the pan over a glass soda bottle for 2 hours

to cool. Turn cake right-side up. Run a table knife all the way down between

cake and pan; invert again, and remove cake. Dust cake with confectioners'

sugar before serving.

Lemon Coffee Cake

Yield: 8in round

Ingredients

For the Streusel


3/4 cup packed brown sugar

1 teaspoon coarse salt

6oz cold unsalted butter

For the Cake

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




1 1/2 teaspoons coarse salt

4 oz unsalted butter, room temperature, plus more for pan

1 cup granulated sugar

3 tablespoons finely grated 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 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

Lemon Angel Food Cake

YIELD: 1 BUNT

Ingredients

For the Cake

1 cup sifted cake flour

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


1/4 teaspoon salt

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. slotted spoon, and transfer to a wire rack set over a parchment. Let dry

slightly, about 30 minutes.

8. 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.

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

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

3.5oz 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)


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.

Custards

Custards Index

Caramel Custard

Crème Brulee

Pots de Crème

Flan

Vanilla Cheese Cake

New York Cheese Cake

Bread Pudding

Holiday Bread Pudding

Fruit Clafouti

Pastry Cream

Crème Anglaise

Ice Cream Base

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


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 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.

Creme Brulee

Yield: 8 ramekins

Ingredients

4 cups heavy cream

1 vanilla bean, split and scraped or 1T Vanilla extract

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.

Pots Du Creme Au Chocolate

YIELD: 14 - 4 oz portions


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.

Flan

Yield: 10-12 ramekins

Caramel:

3c Sugar

½ of a lemon juiced

Heat till amber in color stirring occasionally, pour into the ramekins enough to

cover the bottom, distribute evenly.

Custard:

4c Milk

1ea Lemon Peel

1ea Cinnamon Stick

Steep until foam forms on top, strain out peel and stick, temper into:

2 Egg Yolks

5 Whole Eggs

1c Sugar

Pour custard over caramel and bake at 350 in water bath with foil over pan till

custard is set, about 30-40 min, giggle pan 30 min in to check doneness.

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!

New York Style Cheesecake

YIELD: 2 - 8 in.

Cakes or

1 - 10"

Spring Form


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.

Bread Pudding

Yield: 2in ½ hotel pan

Ingredients

Butter, room temperature, for baking dish

2 large eggs


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, optional

1/2 cup raisins, optional

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.

Bananas and raisins can be replaced with other fruit, nuts, or chocolate, get

creative!!!

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.

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



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.

Pastry Cream

Yield: 2 ½ cups

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


Directions

1. Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk

together milk and egg yolks in a glass measuring cup. Add milk mixture to

the saucepan, along with butter. Cook over medium heat until mixture comes

to a simmer. Continue to cook until it comes to a boil. Let boil 1 minute.

Remove from heat and add vanilla.

2. 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.

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 or ribbon

stage. Remove and let cool.

Ice Cream Base

Yield: 2 ½ quarts

Heat:

2c Milk

5c Heavy Cream

Whisk Together:

9ea Egg Yolks

1 1/2c Sugar

Temper heated cream into eggs put back on stove and heat to ribbon stage.

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

Short Dough Index

Chocolate Chip Cookies

Oatmeal Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

Chocolate Brownies

Fruit Bars

Fruit Crisp

Raspberry Cream Sandwich Cookies

Scones

Butter Pie Crust 3-2-1

Pate Brisee

Flaky Pie Dough

Sweet Shortcrust (Tart Crust)

Brown Butter Apple Pie

Berry Pie

Traditional Pumpkin Pie

Raspberry White Chocolate Bars

Rice Krispy Treats

Chocolate Chip Cookies

Yield: 16

Ingredients

2 cups all-purpose flour, spooned and leveled

1 1/2 teaspoons baking soda

1 teaspoon salt



3/4 cup packed brown sugar

2 large eggs


12oz 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.

Oatmeal Raisin Cookies

Yield: 12

Ingredients

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


1 teaspoon salt


3/4 cup packed light-brown 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.

Peanut Butter Oatmeal Chocolate Chip Cookies

Yield: 3 doz small – 2 doz large

Ingredients

3 cups old-fashioned rolled oats

1/3 cup whole wheat flour




1 cup packed light-brown sugar


8oz unsalted butter, softened

1/2 cup natural peanut butter

2 large eggs


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

Chocolate Brownies

Ingredients

Yield: ½Sheet Pan

1# butter

5c Chocolate Chips

4 cup white sugar

8 eggs

1 T vanilla extract

3 cup all-purpose Flour

1/2 teaspoon salt

2 ½ cups chocolate chips, extra for folding in

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour pan.

2. In a double boiler, melt butter and chocolate chips until smooth. Bake in

preheated oven for 25 to 30 minutes. Do not overcook.

3. Whip eggs, sugar and vanilla until pale and creamy. Fold into melted

chocolate. Sift flour and salt into melted chocolate and egg mixture along

with extra chocolate chips, fold GENTLY until combined. Pour mixture into

prepared pan.

4. Bake brownies at 350 for 30 min.

5. Cool and cut in 4 by 6

Fruit/Lemon Squares

YIELD: 1 sheet pan - 48 squares


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.

Fruit Crisp Yield: 1 - 2" Full Hotel Pan


Apples, Peaches, etc. 1 - #10 can, Drained

Sugar ½ - 1 cup (depending on fruit)

Cinnamon 1 tsp.

AP Flour 3 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.

Raspberry Cream Cookie Sandwiches

Yield: 3 Dozen

Ingredients



1/2 teaspoon salt

9oz unsalted butter, softened

1 1/2 cups plus 2 teaspoons sugar

1 large egg


1 vanilla bean, halved lengthwise, seeds scraped and reserved

6 ounces frozen defrosted raspberries, drained

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

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 325 F for 10-12 minutes or until golden brown.

THIS IS THE FORMULS FOR THE BULK DAILY PRODUTION,

THIS IS NOT FOR AN INDIVIDUAL BATCH.

Butter Pie Crust Dough (3-2-1 Method)

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

8oz 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 theory

Pate Brisee

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

pie

Ingredients


1 teaspoon coarse salt

1 teaspoon sugar

8oz 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.

Flaky Pie Dough

YIELD: 10 lb. 5 oz.


Pastry Flour 5 lb.

Shortening (heavy duty) 3 lb. 8 oz.

Water (cold) 1 lb. 8 oz.

Salt 1/2 oz.

Sugar (omit if making quiche) 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.

Sweet Shortcrust Pastry

Yield: 1lb.

Combine in mixer with paddle attachment:

1 ½ C AP Flour

Pinch of Salt

½ C Sugar

4oz 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

Brown Butter Apple Pie

Yield: 9in Pie round

Ingredients

2oz 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 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.

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.

Traditional Pumpkin Pie

Yield: 9in round

Ingredients

All-purpose flour, for surface

Pie crust

15oz solid-pack pumpkin


1 tablespoon cornstarch


3/4 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg


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.

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 l

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.

Rice Krispy Treats

3 Bags Marshmallows 1 ½ Bag Rice Krispies 1# Butter 1T Vanilla Melt butter, vanilla and marshmallows in double boiler, once all has melted and is smooth pour over krispies, mix well. Press into sprayed 2in deep full sheet pan, top if desired!

Gluten Free

Gluten Free Index

Almond Flour Chocolate Chip Cookies

Hazelnut Bars

Blueberry Muffins

Chocolate Layer Cake

Nut Fudge Brownies

Nut Tuile Cookies

Flourless Chocolate Cake

Pound Cake

Lemon Poppy Seed Muffins

Pie Dough

Vegan Gluten Free Sugar Free Chocolate Cake

Coffee Cake

Almond Flour Chocolate Chip Cookies (Paleo/GF)

Yield: 2 doz small

4oz 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

GF Hazelnut Bars

Yield: ½ Sheet Pan

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 cocoa powder

2 teaspoons baking soda



2 large eggs

3/4 cup warm water

3/4 cup buttermilk

1 oz unsalted butter


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


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

3oz 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


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:

5oz Butter

3/4c Powder Sugar

1/2c Corn Syrup

Add/Combine:

3ea Egg Whites

Add/Sift:

1/2c + 2T GF AP Flour

3T Cocoa Powder

Pound Cake 1/2 c Butter 1 pkg Cream Cheese Soften in microwave and mix until creamy. Add to the mixer: 1c Agava Nectar 5 Eggs 1tsp Vanilla 1tsp Lemon Extract Dash of Salt Mix until creamy. Add: 1 tsp Baking Powder 2 1/2c of Almond Flour Mix until smooth. Bake at 350 for 1 hour or until a knife comes out clean. Glaze: 1 c Agava Nectar 1 tsp Lemon Extract Or 2 Tbsp of Lemon Juice Concentrate Cook until reduced. Pour hot glaze over hot cake (use a fork and pierce the cake many times so the glaze soaks into it).

LEMON POPPY SEED MUFFINS 3 Cups Almond flour 1Tbsp Coconut flour 3/4 tsp Baking Soda 1/4 tsp Salt 1 1/2 Tbsp Poppy Seeds (add more or less to taste) 1-2 Tbsp Lavender ( finely chopped in a food processor or coffee grinder) 1tsp Vanilla Etract 2 Tbsp Lemon zest (roughly 2 large lemons) 3 Eggs 1/4 c Agave Nectar 1/4 c Butter 1/4 c plus 1Tbsp fresh lemon juice 1. Pre-heat oven to 350. Either line muffin tin with cupcake liners or grease tin. 2. In a large bowl add together your dry ingredients: almond and coconut flour, salt, baking soda, poppy seeds, lemon zest, and lavender. Use a fork to mix everything together. 3. In another bowl beat the eggs and add in the vanilla extract. Melt the butter and add to the egg mixture. Keep lemon juice separate. 4. Add all the wet ingredients to the bowl with the dry ingredients and mix to incorporate well. 5. Pour into prepared muffin tin and bake at 350 degrees for approximately 18 minutes. 6. Remove from tin and cool on a rack.

Snickerdoodles Ingredients: Makes approximately 3 dozen.

• 6 cup Blanched Almond Flour • 4 tsp Coconut Flour • 2ea Egg • 1 cup Extra Virgin Coconut Oil • 1 cup Agava Nectar • 2 tsp Ground Cinnamon • 1 tsp Ground Cardamom • 1 tsp Ground Nutmeg • 1 tsp Salt • 1 tsp Baking Soda 1. Line a baking sheet with parchment paper. Melt coconut oil on low power in

the microwave or in saucepan on low heat.

2. Combine almond flour, coconut flour, baking soda, salt and spices mix well.

Then add eggs, coconut oil, agava netar. Stir well to combine.

3. Chill dough in fridge at least 30 minutes prior to rolling. Meanwhile, preheat

oven to 350F.

4. Remove cookie dough from fridge and roll tablespoonfuls into 1-inch balls. Place cookie dough balls on cookie sheet and sprinkle with cinnamon.

Flatten down with a fork.

5. Bake for 10 to 12 minutes. Remove from oven and let cool on baking sheet for a couple of minutes before moving to a wire cooling rack.

http://www.amazon.com/gp/product/B0006ZN538/ref=as_li_tf_tl?ie=UTF8&tag=wwwthepaleomo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0006ZN538

http://www.amazon.com/gp/product/B000KENKZ8/ref=as_li_tf_tl?ie=UTF8&tag=wwwthepaleomo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000KENKZ8

http://secure.ttpurchase.com/CD1EA1DE-1E0B-90B3-0EB833A7FD5EA606

http://secure.ttpurchase.com/welcome.cfm?ptuid=272DD72F-1E0B-90B3-0EDE2A15B0E9C295

http://www.amazon.com/gp/product/B001IZK7TA/ref=as_li_tf_tl?ie=UTF8&tag=wwwthepaleomo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B001IZK7TA

http://www.amazon.com/gp/product/B001ELL3SM/ref=as_li_tf_tl?ie=UTF8&tag=wwwthepaleomo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B001ELL3SM

http://www.amazon.com/gp/product/B00269YPBS/ref=as_li_tf_tl?ie=UTF8&tag=wwwthepaleomo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B00269YPBS

http://www.amazon.com/gp/product/B000EITYUU/ref=as_li_tf_tl?ie=UTF8&tag=wwwthepaleomo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000EITYUU

http://www.amazon.com/gp/product/B0019GVYR2/ref=as_li_tf_tl?ie=UTF8&tag=wwwthepaleomo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0019GVYR2

Pie Crust Combine and mix well. 2 cups almond flour 2 cups coconut flakes (Vitamix until finely ground) 1/4 tsp salt 1/4 tsp baking soda Combine and mix well: 1/4 cup coconut oil 3 eggs 2tsp agava nectar Add wet mixture to flour mixture and blend together. Place into pie pan and press by hand covering the entire pan. Bake at 350 for 10 to 12 minutes.

Vegan Gluten Free Sugar Free Chocolate Cake

Yield: 2-8” INGREDIENTS: AMOUNT: PROCEDURE:

Flax seed

½ c

Combine with 5 fl. oz. of warm water

Almond Milk

1 C

Add 1.5 tsp of apple cider vinegar to almond milk and let curdle

Baking Soda

1 T

Agave Nectar

1 C. 3 Tbs.

Coconut Oil

½ C

Melted

Vanilla Extract

1 tsp

Applesauce

2 C

Kosher Salt

½ tsp

Cocoa Powder

1 C

Almond Flour

1 C

Toast almonds, pulse in vitamix just until powdered. Don’t over pulse.

Gluten Free Flour

1 ½ C

Oat Flour

½ C

Pulse in oats in vitamix

Raspberry Compote

See Attached Recipe

Dairy Free Ganache

See Attached Recipe

INSTRUCTIONS:

1. Preheat oven to 350 and line 2 8” cake pans with parchment and pan spray 2. Curdle Almond milk, stir and let sit. 3. Mix flax and water in kitchen aide bowl and let rest for 5 minutes 4. Add baking soda to the almond milk mixture 5. Add agave, and almond milk to bowl with flax eggs 6. Add cocoa powder, almond flour, oat flour, gluten free flour, and whisk to combine 7. Divide batter between two 8” cake pans. Filling ¾ full 8. Bake for 20 minutes or until a wooden skewer comes out clean 9. Let it rest in pan for 20 minutes then cool on rack out of pans

Gluten Free Coffee Cake

1c Sugar 1/2c Butter 2 ea Eggs 1 ½ c Gluten Free Flour (½c rice flour, 1/2c tapioca flour, 1/2c corn starch) 1 1/2t Baking Powder 1/2c Milk Basic Creaming Method Bake @ 325 low fan till done.

Roll-Ins

Roll-Ins Index

Blitz Dough/Santiam

Cinnamon Roll Dough

Classic Pate A Choux

Simplified Pate A Choux

Croissant Pastry Dough

Danish Pastry Dough

Pithiviers

Traditional Puff Pastry Dough

Blitz Dough Recipe for Santiam Twists

1 ½# - AP Flour

1 ½# - Cold Butter, 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


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.

Classic Pate a Choux

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.

Other Ratios:

16oz Flour

16oz Water

8oz Fat

16ea Eggs

Simplified Pate a Choux Pastry

Yield: 1 ¼ lb. dough

Heat:

4oz 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)

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 or Nutmeg

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.

Pithiviers Yield: 9in Round

Ingredients

For the Frangipane

• 2/3 cup blanched whole almonds, toasted

• 1/2 cup sugar

• 3oz 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

Traditional Puff Dough

Yield: 2 1/2lb, single batch 3 1/2c AP Flour 1c Cold Water 2t Salt 3 1/2T Unsalted Melted Butter For Butter Block: 14oz Butter, Cold

Traditional Puff Pastry Dough

Yield: Large batch

Dough

6 2/3c Pastry Flour

2c Water

1/2c Butter, Melted

1T Salt

Butter Block

1# 12oz Butter

Breads

Breads Index

Baguette

Brioche

Challah

Ciabatta

Focaccia

Pita Bread

English Muffin

Hoagie Sandwich Rolls

Kaiser Rolls

Soft Dinner Rolls

Sour Dough Bread

Whole Wheat Bread

Starters

Sour Starter

Biga

Poolish

Baguettes YIELD: 16lb


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

Brioche

YIELD: about 2#


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 and then 12-15 hours in the refrigerator.

Shape and proof at room temp

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

Challah

YIELD: 9 lb. 3 oz.


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.

Focaccia


Full Half

Water 6# 8oz 3# 40z

Yeast 3 oz. 1 1/2oz

Sugar 3 oz. 1 1/2oz

Olive Oil 8 oz. 4oz

Power Flour 10# 5#

Salt 3 oz. 1 1/2oz

INSTRUCTIONS:

Straight Dough Method

Portion Sizes:

6 - ½# Standard Focaccia

8 - ¼# Mini Focaccias

Any extra dough make into Boulles or Batards

Pita Bread

Yield: portion 3oz. ea


Yeast 2 tsps.

Water 5 cups

Power Flour 5 cups

All Purpose Flour 2½ to 3½ cups

Oil 2 Tbsp.

Salt 2 Tbsp.

INSTRUCTIONS:


Bench 2 hours.

Roll 3 oz. portions thin.

Bake at 475 degrees on preheated sheet pans 5 minutes.

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


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

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:


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.


Flour 14#

Water 1 gallon

Salt 6 oz.

Yeast 4 oz.

Eggs ½ pint

Malt 4 oz.

Oil 1 pint

Instructions:


Soft Dinner Rolls/Pantry Hoagies

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:


Portion:

Free-form loaves 1½ lbs

Pan loaves 2 lbs

Dough divider pan 4 lbs= 36

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)

100% Whole Wheat Bread

YIELD: about 20 ½ lbs – approx. 13 Boulles


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

Starters

Sour Starter


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

bakery - linn–benton community collegecf.linnbenton.edu/caa/ca/kettert/upload/bakery packet...

Documents