recipe projects
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8/10/2019 Recipe Projects
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Code Ingredients Specifications Weight
Butter 115 g
Shortening 115 g
Powdered Sugar Sifted 780 g
Milk 120 ml
Vanilla Extract 5 ml
Code Ingredients Specifications Weight
Egg Whites Fresh 265g
Cream of Tartar 2 g
White Sugar 500 g
Water 240 ml
Code Ingredients Specifications Weight
Butter 55 g
Bittersweet/
Semisweet ChocolateFinely Chopped 160 g
Sour Cream 120 ml
Powdered Sugar 325 g
Milk/ Water Hot 60 ml
Vanilla Extract 5 ml
Code Ingredients Specifications Weight
Cream Cheese 225 g
Butter 115 g
Shortening 115 g
Powdered Sugar Sifted 650 g
Fresh Milk 30 mlVanilla Extract 5 ml
Code Ingredients Specifications Weight
Milk or Semisweet
Chocolate
Chopped into
small pieces340 g
Whipping Cream 240 ml g
Vanila Buttercream Recipe
Marshmallow Icing Recipe
Sour Cream Chocolate Frosting Recipe
Cream Cheese Icing Recipe
Chocolate Glaze Recipe
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Butter 75 g
Light Corn Syrup 30 ml
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Volume/Quantity
½ cup1 tsp
Volume/Quantity
1 cup/ 7 pcs
½ tsp
2 ½ cups
1 cup
Volume/Quantity
¼ cup
6 oz
½ cup
2 ½ cups
2 TBSP
1 tsp
Volume/Quantity
1 cup
1/2 cup
1/2 cup
5 cups
1 TBSP1 tsp
Volume/Quantity
1 cup
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1/3 cup
2 TSBP
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1 ½ cups Graham Cracker
1/3 cup Unsalted Butter
1 tbsp Brown Sugar
½ tsp Ground Cinnamon
1 ½ tbsp Unflavored Gelatin
1/3 cup Fruit Cocktail Syrup
1 pack (250 ml) All-Purpose Cream
¼ cup Sugar
1 tsp Vanilla Extract
1 pack (225 g) Cream Cheese
2 tbsp Sugar
1 tbsp Cornstarch
1 can (832 grams)
Del Monte
Fiesta Fruit Cocktail
2. Filling: Combine gelatin and fruit cocktail
dissolved. Add ¼ cup sugar and vanilla extra
3. Topping: Heat cornstarch mixture over low
Add 2 tablespoons of sugar and continue stirr
Fiesta Fruit Cocktail. Set aside.
4. Beat cream cheese until smooth and fluffy.
until well-blended. Add gelatin mixture gradu
1 cup of DEL MONTE Fiesta Fruit Cocktail mi
Top with remaining DEL MONTE Fiesta Fruit
No Bake Fruity Cheesecake
Cooking Procedure:
Ingredients
No Bake Fruity Cheesecake
1. Crust: Combine ingredients for crust. Mix
loose bottom tin pan or pie plate. Cover and f
Ingredients:
Crust:
1 1/2 cups crushed graham cracker
1 tablespoon sugar
1/2 cup butter, melted
1/2 teaspoon cinnamon powder(optional)
1 cup cream cheese
1 teaspoon lemon juice(optional)
Cheesecake Filling:
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1. You may also use other pie fillings like cher
Notes:
3. Top with blueberry pie filling or just plain.
2. Cover and refrigerate for at least 3 hours or
1. Pour and spread evenly the filling into the c
and tap the pan to release some air bubbles.
Part 3
3. Combine cream cheese mixture and whippi
1. In a bowl, mix cream cheese until smooth t
Mix untilwell blended.2. In a separate bowl, combine whipping crea
Mix until well blended.
Part 2
3. In a 9-inch pan, spread and press down the
2-inch up the side.
4. Refrigerate for at least 10 minutes.
1 cup whipping cream or all-purpose cream
1/2 cup sugar
1 teaspoon vanilla extract
1. In a mixing bowl, combine crushed graham
then mix until well combined.
2. Mixture should be moist, add more butter i
Part 1
Procedures:
Toppings:
1 can Blueberry pie filling(optional)
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(crumbs, for crust)
(melted, for crust)
(for crust)
(for crust)
(for filling)
(for filling)
(chilled, for filling)
(for filling)
(for filling)
(softened, for filling)
(for topping)
(dissolved in 5 tbsp fruit cocktail syrup, for topping)
(drained , reserve syrup, for topping)
yrup. Heat over low fire until gelatin is
t. Set aside.
heat with constant stirring until thick.
ng for 1 minute. Stir in DEL MONTE
Gradually, beat in all-purpose cream
ally while continuously beating. Fold in
ture. Pour over crust. Chill until set.
ocktail.
well. Press evenly on the bottom of a 9”
eeze for 30 minutes.
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y or strawberry.
erve Chilled.
until firm.
ust. Smooth the top using rubber spatula
g cream mixture. Mix well.
en slowly add sugar and vanilla.
and sugar until smooth.
crust mixture up to 1-inch bottom thick and
cinnamon powder, lemon juice, sugar and butter
too dry.