Cream Pies (4 ways)

Ingredients

• 1 blind-baked pie shell
• 1 formula Pastry Cream

Banana Cream Pie:

1. Slice half a banana, mash other half. Soak sliced bananas in rum.
2. Add mashed banana with butter and substitute the vanilla with rum
3. Add half the pastry cream to pie shell. Layer the sliced bananas and top with remaining cream. Top with chantilly cream and extra banana slices

Chocolate Cream Pie:

1. Add 4 oz. finely chopped dark chocolate with the butter and vanilla. Pour into pie shell. Top with chantilly cream and shaved chocolate.

Coconut Cream Pie:

1. Toast 2 oz. sweetened shaved coconut. Substitute vanilla with rum and add 2 oz. sweetened shaved coconut with butter. Layer half the pastry cream in the pie shell, add a third of the toasted coconut, top with remaining pastry cream and another 1/3 of the toasted coconut. Top with chantilly cream and remaining toasted coconut

• 1/2 formula Chantilly Cream

Sour Cream Crumble Apple Pie

Ingredients

Filling

• 4 lb. peeled sliced apples
• 1 lb. granulated sugar
• 1 tsp. ground cinnamon
• 1/2 oz. vanilla extract
• 2 oz. bread flour
• 4 oz. unsalted butter, 1/4" cubes
• 1/4 oz. salt

Sour Cream Topping

• 2 pt. sour cream
• 4 oz. granulated sugar
• 2 eggs
• 1/2 oz. vanilla extract

Crumb Topping

• 2 lbs. cake flour
• 1 lb. sugar
• 1 tsp. cinnamon
• 1 lb. softened unsalted butter
• 1/2 oz. salt.

Directions.

1. Prepare 4 unbaked pie shells.
2. Toss together filling ingredients. Fill pie shells.
3. Blend together sour cream topping ingredients and pour over pie shells.
4. Rub together crumb topping ingredients and sprinkle over evenly pies.
5. Bake pies 400F for approximately 1 hour, or until crust is golden and apples are tender.

Cherry or Blueberry Pie Filling

Ingredients

• 10 # frozen cherries/blueberries
• 3 # 8 oz. juice from cherries/blueberries
• 3 # granulated sugar
• 1 oz. lemon juice
• 5 grams salt
• 1 # 4 oz. apple juice
• 7 oz. cornstarch

Directions

1. Thaw and drain the fruit. Use a china cap to remove juice.
2. Combine the berry juice, sugar, lemon juice, and salt in large pot. Boil the juice mixture.
3. Create a slurry with the apple juice and cornstarch.
4. Temper the slurry into the boiling mixture. Return to boil for 1 minute. Add the drained fruit and stir with wooden spoon. Boil 1 minute.
5. Chill at room temperature before storing.
6. For pies, fill the shell 3/4 full.
7. Bake in a 400F oven for 50-60 minutes, or until crust is golden brown and filling is boiling.

Yield: 10 pies

Pumpkin Pie Filling

Ingredients

• 1250 grams eggs
• 300 grams egg yolks
• 4800 grams pumpkin puree
• 1800 grams granulated sugar
• 30 grams salt
• 5 grams ground nutmeg
• 5 grams ground cloves
• 20 grams ground cinnamon
• 10 grams ground ginger
• 3600 grams evaporated milk

Directions

1. Combine the eggs and pumpkin. Add the sugar, then the salt and spices, and last the evaporated milk.
2. Rest for 15 minutes before baking.
3. Fill par-baked shells halfway and finish filling at the oven. Bake in 325F oven for approximately 40-50 minutes, or until filling domes in center.

Yield: 10 pies

Pecan Pie Filling

Ingredients

• 5.325 # granulated sugar
• 4.5 # dark corn syrup
• 3 # melted unsalted butter
• 4.5 # eggs
• 6 oz. vanilla extract
• 5 # pecans (8 oz. per pie)

Directions

1. Combine the sugar, dark corn syrup, and butter in a pot. Stir. Bring to a boil while stirring and boil 1 minute.
2. Cool enough so that you won't cook the eggs when adding. Add the eggs and vanilla and combine.
3. Scale the pecan pieces into the par-baked pie shell
4. Pour the filling over the nuts, and fill to the bottom rim of the pie shell.
5. Bake in a 325F oven for approximately 40 minutes, or until the center of the pie begins to dome, is firm to the touch, and is golden brown.
6. Pie shine and bake an extra 5 minutes (optional).

Yield: 10 pies

Apple Pie Filling

Ingredients

• 15 # apples, peeled and cored
• 3 # 2 oz. granulated sugar
• 15 oz. cornstarch
• 10 oz. melted unsalted butter
• 5 oz. lemon juice
• 25 grams ground cinnamon
• 2.5 tsp. salt

Directions

1. DO NOT mix filling until ready to fill and bake pies.
2. Toss together all dry ingredients. Add apples and lemon juice and combine.
3. Egg wash the rim of the pie and place the top crust.
4. Finish the top with crimp, egg wash, vent, and sugar (optional).
5. Bake for approximately 55 minutes in a 400F oven until done.
6. Pie shine and bake an additional 5 minutes (optional).

Yield: 10 pies


Variation

• Peach pie: Replace apples with fresh peaches.

Biscuits

Ingredients

• 340 grams bread flour
• 170 grams pastry flour
• 7 grams salt
• 14 grams baking powder
• 56 grams granulated sugar
• 156 grams cold unsalted butter, cubed
• 100 grams eggs
• 255 grams buttermilk
• Egg wash
• Melted butter

Directions

1. Sift the dry ingredients. Add to a 5 qt. mixing bowl with a paddle. Mix on low to combine.
2. Add the butter on low speed until it is walnut sized pieces.
3. Mix together the buttermilk and the eggs. Add the egg mixture on low speed until just combined. Refrigerate until dough is somewhat firm.
4. On a floured bench, roll the dough 1/2-inch thick. Brush off the excess flour and give the dough a three-fold.
5.  Roll the dough to 1" thick, brush off excess flour. Cut into desired shape. Turn upside-down on parchment-lined baking sheet. Chill for 20 minutes.
6. Egg wash the tops of the biscuits and bake in a 400F oven for 15 minutes. The biscuit will be stable and be golden brown on the top. Brush with melted butter immediately out of oven.

Marzipan

Ingredients

• 6 lb. almond paste, cubed
• 3 lb. powdered sugar, sifted
• 2 lb. pouring fondant
• 1 lb. glucose
• 2 oz. Kirshwasser or Brandy
• 3 lb. powdered sugar, sifted

Directions

1. In a 20 qt. mixing bowl, place the almond and the first powdered sugar. With a paddle, mix on low speed to combine.
2. Add the fondant, glucose, and alcohol. Mix on low speed to combine. 
3. Add remaining powdered sugar on low speed to combine Do not over mix.
4. Finish by kneading by hand on the bench.
5. Roll out to a log shape. Cut 3-4"-long pieces. Wrap in plastic wrap.
6. Store in a Ziploc bag in the cooler.

Yield: 15 lb.

Low yield (2 1/2 lb.):

• 1 lb. almond paste, cubed
• 1/2 lb. powdered sugar, sifted
• 151 grams pouring fondant
• 76 grams glucose
• 9 grams Kirshwasser or Brandy
• 1/2 lb. powdered sugar, sifted

Pie Crust (3-2-1 Dough)

Ingredients

• 1 lb. 8 oz pastry flour
• 1/2 oz. salt
• 1 lb. COLD butter
• 8 oz. COLD water

Directions

1. Sift the flour and salt on a bench.
2. Cut the butter into the flour using a chef knife.
   a.(**MEALY=pea-sized pieces of fat, FLAKY=walnut-sized pieces of fat**)
3. Transfer the mixture to a bowl. Add the cold water all at once. Mix until just combined.
4. Compact the dough into a large square. Cut in half, layer and compact again. Repeat once more.
5. Divide the dough into four 11-oz. pucks. Wrap and chill.
6. Roll the dough on a floured bench. Brush off flour, line tins.
7. Finish as directed.

Charlotte Russe (Bavarian Cream Cake)

Ingredients

• Ladyfingers
• Ladyfinger sponge (remaining ladyfinger batter spread on a sheet pan and baked)
• 3 oz. simple syrup + 4 grams vanilla extract
• Bavarian Cream
• Creme Chantilly
• Chocolate shavings

Directions

1. Indent ladyfinger sponge with 8-inch cake ring and cut a circle 1/4-inch inwards. (Cake base should be 7 1/2-inches in diameter.) 
2. Center sponge in the middle of the cake ring.
3. Cut the ladyfingers to 2 1/2 inches long use a ruler and a pizza roller.
4. Line ladyfingers (straight edge down, tops facing outward) along the edge of the cake ring. The ladyfingers should be SNUG.
5. Brush the bottom sponge (NOT the outside ladyfingers) with some vanilla simple syrup.
6. Ladle Bavarian Cream halfway up the cake. Soak extra lady fingers in syrup and put upside down on top of the cream, spaced out.
7. Ladle remaining cream and even out.
8. Refrigerate for at least 24 hours to set gelatin.
9. Garnish with chantilly cream and chocolate shavings.

Bavarian Cream

Ingredients

• 5 sheets gelatin
• 1 vanilla bean
• 300 grams milk
• 65 grams granulated sugar
• 55 grams egg yolk
• 350 grams whipping cream, cold

Directions

1. Separate gelatin sheets from each other. Soak in ice water for 5-10 minutes.
2. Scrape the vanilla pod of the seeds. Set aside.
3. In a small pot, add the milk and half the sugar with the vanilla seeds and pod. Bring to a boil.
4. Stir remaining sugar and egg yolks. Stir in hot milk. Remove vanilla pod.
5. Put mixture back in pot and cook to nappe (coats the back of a spoon). Add to the hydrated (and gently-squeezed-out) gelatin sheets and stir until gelatin has dissolved. 
6. Strain mixture through a chinois or fine sieve and cool while stirring constantly to 33 degrees Celsius.
7. Whisk the cream until thickened (just before soft peaks form). Add half the vanilla sauce and fold over with whisk. Fold in the remainder with a rubber spatula until fully combined.
8. Use in Charlotte Russe or other recipe (immediately before gelatin sets).

Creme Anglaise (Vanilla Sauce)

Ingredients

• 12 oz. milk
• 4 oz. heavy cream
• 6 oz. granulated sugar
• 5 egg yolks
• 1 vanilla bean

Directions

1. Combine the milk, cream, half the sugar, and vanilla bean (seeds and pod) in a small pot. Bring the mixture to a boil. Remove the vanilla pod.
2. Combine the yolks and the remaining sugar. Temper the hot milk into the yolks, whisking to prevent the yolks from cooking.
3. Return the custard base to the heat. Stir and cook to nappe (coats the back of a spoon).
4. Immediately strain through a chinois or fine-sieve over an ice water bath. Stir the mixture constantly until custard has cooled.

Icebox Sugar Cookies

Ingredients

• 9 oz. unsalted butter, room temperature (65-70F)
• 12 oz. granulated sugar
• 2 oz. eggs, room temperature (65-70F)
• 1/2 oz. honey
• 11 oz. cake flour, sifted
• 4 oz. bread flour
• 3 1/2 grams salt
• 2 grams baking soda
• 3 grams vanilla extract

Directions

1. In a large mixing bowl, place the butter and sugar. Cream the mixture on low speed until properly aerated.
2. Add the eggs (25% at a time), scraping after each addition.
3. Sift the dry ingredients together, and add all at once to the butter mixture. Mix on low speed until just combined.
4. Form cookie logs (1-inch in diameter). Chill or freeze until firm (freeze up to 1 month).
5. Brush the log in egg white and roll in cinnamon-sugar. 
6. Slice cookies 1/4" thick, place on parchment-lined baking sheet.
7. Bake in a 350F oven for 10-12 minutes, rotating halfway. Edges will just begin to color. Do not over bake.

Yield: 2 dozen

Streusel Topping

Ingredients

• 250 grams light brown sugar
• 85 grams chopped walnuts (optional)
• 85 grams chocolate chips (optional)
• 6 grams ground vinnamon
• 4 grams cocoa powder

Directions

1. Mix all ingredients together.

Roulade

Ingredients

• 200 grams egg yolks, room temperature (65-70F)
• 100 grams granulated sugar
• Zest of 1 lemon OR 1 orange
• 300 grams egg whites
• 60 grams granulated sugar
• 2 grams salt
• 160 grams pastry flour, sifted

Directions

1. In a large mixing bowl, whip the yolks and first sugar to sabayon (ribbon stage). Set aside.
2. In another large mixing bowl, begin to whip the whites until foamy. Gradually add second sugar to the whites and whip to soft peaks. Transfer to the bowl with the egg yolks.
3. Sift in the dry ingredients while folding the mixture together.
4. Immediately spread onto a parchment-lined, flat sheet pan. 
5. Immediately bake the roulade in a 400F oven for 6-8 minutes, or until you can touch the cake and it springs back. Do NOT over bake.
6. Immediately flip the hot roulade onto another sheet of parchment generously sprinkled with granulated sugar to prevent sticking. Trim the long edges of the roulade with a pizza roller. Spread jam or other desired filling onto the roulade. Pinch one long end of the roulade and roll, peeling away the parchment as you go. Wrap the whole roulade in the parchment (seam side down) and let cool.
7. Slice and serve.

Variations:

• Chocolate: Replace 2 oz. flour with cocoa powder.

Pound Cake

Ingredients

• 470 grams unsalted butter, softened (70-80F)
• 600 grams granulated sugar
• 454 grams eggs, slightly warm (80-90F)
• 14 grams vanilla extract
• 8 grams salt
• 570 grams cake flour, sifted
• 4 grams baking powder
• 130 grams sour cream

Directions

1. Grease three 7x5-inch loaf pans well and line with paper liners, if desired.
2. In a large mixing bowl, cream the butter and sugar together until properly aerated.
3. Add the eggs (25% at a time), scraping after each addition. Gently warm over a water bath and continue to mix until mixture is emulsified (homogeneous).
4. Sift the dry ingredients together. Add the dry ingredients to the butter mixture all at once. Fold in by hand until almost combined.
5. Add the sour cream and fold in until just combined. Do NOT over mix.
6. Deposit into the prepared loaf pans and bake in a 375F oven for 40-50 minutes, or until center is crowned and middle is firm to the touch.

Yield: 3 loaves

Variations

• Chocolate marble: Combine 28 grams cocoa powder, 14 grams powdered sugar, and 70 grams milk to make a paste. Add 500 grams of the batter. Marble the two batters together.
• Streusel: Prepare streusel topping. Place 350 grams of batter on the bottom of each pan, top with 50 grams streusel, top with 350 grams of batter and finish with 25 grams streusel.
• Fruit: Decrease vanilla extract to 7 grams. Add 1 Tbsp. lemon zest. Fold in 200 grams desired berries with the sour cream.

Eclairs

Ingredients

Pate a Choux:

• 4 oz. milk
• 4 oz. water
• 2 grams salt
• 4 oz. unsalted butter, cubed and softened
• 4 oz. bread flour
• 8 oz. eggs

• Pastry Cream
• Chocolate Fondant

Directions

1. Place the milk, water, butter, and salt in a medium pot. Bring to a boil over medium-high heat.
2. Off the heat, add the flour all at once. Stir with a wooden spoon until homogeneous.
3. Return to the heat and continue stirring until a film forms on the bottom of the pot.
4. Place the mixture in a large mixing bowl with a paddle. Mix on low speed for 30 seconds.
5. Add 25% of the eggs and mix to fully incorporate. Add the remaining eggs 10% at a time until you can lift the paddle and a V shape forms from the batter. Alternatively, you can pinch the mixture between your fingers. You'll know it's ready when it forms an hourglass when you move your forefinger and thumb apart). You may not need all the eggs.
6. Place in a pastry bag with an 806 tip. Pipe 3-inch oblongs on a parchment-lined baking sheet. Let sit for 15 minutes to form a "skin".
7. Bake in a 375F oven for 40-45 minutes, rotating halfway, or until fully golden-brown. The eclairs are done when you lightly touch the top and it does not give. Allow eclairs to cool completely. 
8. Use a small circle piping tip to poke two holes through the bottom of each eclair. Use the same piping tip to pipe the pastry cream in each eclair, filling through one hole and stopping when the custard begins to come out the other.
9. Dip the eclairs in the chocolate fondant, making sure the fondant is about 95-100F. Let any excess fondant drip and flip the eclair around so the chocolate doesn't drip down the sides. Let set and refrigerate until serving.

Yield 2 dozen 3" eclairs

Pastry Cream

Ingredients

• 16 oz. milk
• 4 oz. granulated sugar
• Pinch of salt
• 42 grams cornstarch
• 3 eggs
• 1/4 oz. vanilla extract
• 1 1/2 oz. butter

Directions

1. Place 90% of the milk and salt in a medium pot. Sprinkle half of the sugar over the milk. Do NOT stir.
2. Bring the milk to the boil. Do not stir.
3. Meanwhile, in a small mixing bowl, make a slurry by whisking the remaining milk, sugar, and cornstarch. Add the eggs and whisk to create a liasion.
4. Temper the boiling milk into the liasion, whisking to prevent the eggs from cooking. Pour the custard back into the pot and return to heat, whisking constantly.
5. When the starch just begins to thicken, remove the pot from the heat and whisk vigorously until no lumps remain. Return to heat and stir constantly while boiling for 1-2 minutes.
6. Remove from the heat and taste for starch. Continue boiling is starch is present.
7. Stir in the butter and vanilla extract and mix until homogeneous.
8. Pour the pastry cream onto a plastic-lined sheet pan. Place plastic wrap directly on the surface of the pastry cream to prevent a skin from forming.
9. Let sit out at room temperature for 10-15 minutes to cool. Refrigerate.
10. Reconstitute: mix with a whisk or paddle before use.

Ladyfingers

Ingredients

• 13 egg yolks, room temperature (65-70F)
• 4 oz. granulated sugar
• 13 egg whites
• 9 oz. granulated sugar
• 12 oz. cake flour, sifted
• 6 grams vanilla extract

Directions

1. In a large mixing bowl, whip yolks, vanilla, and first sugar until sabayon (ribbon stage).
2. In another large mixing bowl, whip the whites on medium speed until foamy. Sprinkle the second sugar into the whipping whites. Whip the whites to stiff peak.
3. Temper the meringue into the yolks using the 1/3 2/3 method. 
4. Sift the cake flour into the egg mixture while folding.
5. Immediately place into 2 pastry bags with 804 tips/
6. Pipe onto prepared parchment sheets (about 3 inches long).
7. Lightly sift powdered sugar onto the ladyfingers.
8. Bake in a 375F oven for 12 minutes, or until it springs back and there is slight color on the edges.

Genoise (Sponge Cake)

Ingredients

• 9 eggs, room temperature (65-70F)
• 9 oz. granulated sugar
• 9 oz. cake flour, sifted
• 3 oz. oil
• 1/4 oz. vanilla extract

Directions

1. Prepare a hot water bath.
2. In a mixing bowl, combine the eggs and sugar. Place the mixing bowl over the water bath and stir constantly, heating the eggs to 120F.
3. Place the bowl on a mixer, high speed, and whip to maximum volume. Check that the foam has started to recede.
4. Reduce the mixer to medium-low speed for 15 minutes to stabilize.
5. Transfer to a large bowl and sift the flour in while folding. Continue until no flour is visible.
6. Add some of the foam with the oil and vanilla. Mix to emulsify.
7. Pour the oil mixture over the foam and fold together (~13 folds)
8. Immediately divide into 2 prepared pans (WELL-greased).
9. Bake in a 350F oven for 28 minutes, rotating halfway, or until you're able to touch the cake and it springs back.

Yield: two 8-inch pans.


Variations

• Chocolate: Replace 2.5 oz. flour with cocoa powder and add 1/2 teaspoon baking soda.

Creme Chantilly

Ingredients

• 1 quart cold heavy cream
• 1 oz. powdered sugar
• 1/4 oz vanilla extract

Directions

1. Chill the mixing bowl and whip attachment if needed.
2. Place the cold cream in the mixing bowl. Whip on high speed until tracks are visible.
3. Add the sugar to the whipping cream. Whip until the desired peak is achieved.
4. Keep cold until use, tighten the cream with a whisk if needed.

Creme Caramel

Ingredients

• 18 oz. granulated sugar
• 1.2 teaspoon fresh lemon juice
• 4.5 oz. water

• 1 qt. milk
• Pinch of salt
• 8 oz. granulated sugar
• 12 oz. eggs
• 4 oz. egg yolks
• 1/2 oz. vanilla extract

Directions.

1. Butter 15 4-ounce ramekins well and set aside.
2. Combine the first sugar, lemon juice, and water in a clean pot. 
3. Cook over high heat and stir until sugar dissolves. Wash down sides of pot with wet pastry brush. Once sugar is dissolved, DO NOT STIR. Lower the heat to medium and cook until sugar reaches desired color, swirling to distribute the caramel evenly.
4. When the sugar reaches desired color, shock the pot.
5. Immediately pour the caramel into the bottoms of the ramekins.
6. In a medium mixing bowl, whisk together the eggs, yolks, half the second sugar, and vanilla extract.
7. Heat the milk with the remaining second sugar.
8. Temper the hot mixture into the eggs. Strain through a chinois or fine sieve.
9. Place custard cups in a hotel pan and prepare for water bath.
10. Near the oven, deposit the mixture into cups with fondant funnel.
11. At the oven, pour hot tap water into hotel pan (2/3 way up cup).
12. Bake 300F for 35-40 minutes. Carefully remove and allow to cool in water bath for 20 minutes. 
13. Allow the custard to cool overnight and then turn out of ramekins.

Creme Brulee

Ingredients

• 30 oz. heavy cream
• 1 vanilla bean
• 7.5 oz. granulated sugar
• 9 egg yolks

Directions

1. Bring the cream and half the sugar to a boil. Set aside.
2. Whisk the yolks with the remaining sugar.
3. Temper the hot milk into the yolks. Do NOT aerate.
4. Strain the mixture through a chinois or fine sieve.
5. Place 12 ramekins in a roasting pan.
6. Near the oven, deposit custard into ramekins with a fondant funnel. Remove large bubbles with a blow torch, use a spoon for foam. Fill the roasting pan with boiling water until the water reaches halfway up the sides of the ramekins
7. Carefully place the custards into the oven, and bake at 275F for 12-15 minutes.
8. Let custards cool completely then refrigerate until needed.
9. Before serving, Place a little sugar (granulated or brown) on top of each custard and torch until golden brown and bubbly. Let cool and serve immediately.

Corn Muffins

Ingredients

• 88 grams eggs, room temperature (65-70F)
• 213 grams milk
• 128 grams oil
• 11 grams orange juice concentrate
• 198 grams granulated sugar
• 128 grams bread flour
• 128 grams pastry flour
• 106 grams cornmeal
• 7 grams salt
• 13 grams baking powder
• 200 grams whole corn, optional
• 100 grams shredded cheese, optional

Directions

1. Combine the eggs, milk, oil, and OJ concentrate in a mixing bowl with a paddle.
2. Sift the dry ingredients
3. Place the dry ingredients into the mixing bowl.
4. Mix on low to just combine.
5. Fold in inclusions. Do NOT over mix.
6. Deposit into prepared pans.
7. Bake at 375F until the center is done and edges have color, about 15 minutes.
8. Muffins may be brushed with honey butter immediately out of the oven.

Yield: 1 1/2 dozen

Chocolate Pouring Fondant

Ingredients

• 8 oz. pouring fondant
• 22 grams corn syrup
• 28 grams simple syrup
• 2 oz. dark chocolate, melted

Directions

1. Start a hot water bath.
2. Melt the chocolate. Do not let it exceed 120F. Turn off the water bath.
3. Place the corn syrup, simple syrup, and fondant into a small mixing bowl. Mix by pressing a rubber spatula down on the mixture and rotating the bowl. Do not incorporate any air.
4. Heat the fondant over the water bath. Do not exceed 100F.
5. Add the melted chocolate to the fondant mixture. Stir the mixture and bring back over the hot water bath and warm until just slightly warm, making sure NOT to exceed 100F.
6. Add additional simple syrup for thinner viscosity and additional corn syrup for extra shine.
7. Check the consistency.
8. Maintain a temperature of 95-100F and apply.

Chocolate Chip Cookies

Ingredients

• 15 oz. unsalted butter, softened (65-70F)
• 10 oz. granulated sugar
• 6.5 oz. light brown sugar
• 11 grams salt
• 8 grams vanilla extract
• 6 oz. eggs, room temperature (65-70F)
• 10 grams baking soda
• 21 oz. all-purpose flour
• 21 oz. chocolate chips

Directions

1. In a mixing bowl, place the butter and sugar. With a paddle, cream the mixture until properly aerated.
2. Add the eggs (25% at a time), scraping after each addition.
3. Sift the dry ingredients together. Add the dry ingredients all at once to the butter mixture. Mix on low speed until almost combined.
4. Add the chocolate chips and mix to incorporate.
5. Scoop the cookies and deposit onto parchment-lined sheet pans.
6. Bake at 325F for 15 minutes, rotating halfway. Cookies are done when edges are firm, but the center is soft and not completely done.

Yield: 2 dozen large cookies.

Variations

• Macadamia White Chocolate Chip Cookies: 1 oz. additional butter. Substitute 1 lb. white chocolate chips, and add 1 lb. lightly toasted and chopped macadamia nuts.

Blueberry Muffins

Ingredients

• 10 oz. granulated sugar
• 8 grams salt
• 4 oz. eggs, room temperature (65-70F)
• 6 oz. oil
• 12 oz. milk
• 10 oz. bread flour, sifted
• 8 oz. cake flour, sifted
• 25 grams baking powder
• 6 oz. blueberries, fresh or frozen
• 1/2 teaspoon lemon zest or 20 grams orange juice concentrate

Directions

1. In a mixing bowl, place the sugar, salt, eggs, oil, and milk. With a paddle, combine the ingredients.
2. Sift the dry ingredients together.
3. Dredge the blueberries in a small amount of the flour.
4. Add the dry ingredients to the mixer.
5. Mix on low speed until almost combined.
6. Add the berries and fold into the batter.
7. Scoop into prepared pans.
8. Apply toppings, if using.
9. Bake at 375F for about 18-20 minutes, or until the center is almost done.

Yield:1 1/2 dozen.


Variations

• Cranberries may be substituted for the blueberries (rough chop). Add 1 Tbsp. orange zest.

Angel Food Cake

Ingredients

• 363 grams egg whites
• 6 grams vanilla extract
• 182 grams granulated sugar
• 3/4 teaspoon cream of tartar
• 1/2 teaspoon salt
• 182 grams granulated sugar
• 136 grams cake flour

Directions

1. Combine egg whites and vanilla. Whip on medium speed until frothy.
2. Combine the first sugar, cream of tartar and salt. Add gradually to the egg whites and beat on medium speed until a soft/medium peak whip.
3. Sift second sugar and flour together. Carefully fold into the meringue.
4. Portion into an ungreased 10" pan. Use a spatula to cut through batter and remove air bubbles.
5. Bake at 375F for 40 minutes, or until done.
6. When done, Turn pan immediately over on a sheet pan. Allow to cool before depanning.

Self-Rising Pancakes

Ingredients

• 1 1/2 cups self-rising flour
• 2 Tablespoons sugar
• 1/4 teaspoon baking soda
• Pinch of salt
• 1 large egg
• 1 1/4 cups buttermilk
• 2 tablespoons vegetable oil or melted butter

Directions

1. Whisk together the flour, sugar, baking soda, and salt.
2. In a separate bowl, whisk together the egg, buttermilk, and oil or melted butter until foamy. Add to the flour mixture and mix until blended; leaving a few small lumps is OK.
3. Let the batter rest for about 5 minutes, while your griddle or frying pan heats up. Heat to medium high (375°F to 400°F), until a drop of water dribbled onto the surface bounces across it. Brush lightly with vegetable oil, or spray with non-stick baking spray.
4. For each pancake, drop 1/4 cup of batter onto the hot surface. Flip the pancakes over once bubbles have risen to the surface, and cook the second side until golden brown. Serve hot.

Variations:

• Apple Cider Pancakes: Add 1/4 teaspoon ground cinnamon and 1/2 teaspoon pumpkin pie spice with the dry ingredients. Substitute 1/4 cup of the buttermilk with 1/2 cup boiled apple cider.

Easier Apple Pie

Ingredients

• 1 recipe double pie crust
• 8 cups peeled, cored, sliced apples
• 2 tablespoons lemon juice
• 3/4 cup sugar
• 2 tablespoons unbleached all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 2 teaspoons vanilla extract, optional
• 2 tablespoons butter, diced in small pieces

Directions

1. Preheat the oven to 425°F.
2. Lightly grease a 9" pie pan that's at least 2" deep. This will make serving the pie easier after it's baked. Roll the bottom crust into the prepared pan, and trim the edges so they overlap the rim of the pan by an inch all the way around.
3. To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl.
4. In a small bowl, whisk together the sugar, flour,, salt, and spices. Sprinkle the mixture over the apples, and stir to coat them. Stir in the vanilla, if you choose to use it.
5. Spoon the apple filling into the pan. Dot the top with the diced butter.
6. Roll out the remaining pastry. Carefully place the pastry over the apples. Bring the overhanging bottom crust up and over the top crust, pinching to seal the two and making a decorative crimp. Prick the crust all over with a fork, to allow steam to escape. Or cut decorative vent holes, if desired. Alternatively, you can weave a lattice.
7. For extra crunch and shine, brush the top crust with milk (or an egg white beaten with 1 tablespoon of water), and sprinkle with coarse sugar.
8. Crimp the edges of the pie, then place it in the refrigerator for 10 minutes to firm up the crust while the oven finishes heating.
9. Place the pie on a parchment-lined baking sheet. Bake the pie for 20 minutes, then reduce the oven temperature to 375°F and bake for 40 minutes more, until you see the filling bubbling inside the pie (and perhaps dripping onto the parchment). Check the pie after half an hour of baking time, and cover the edges with foil or a pie shield to keep them from browning too quickly, if necessary.
10. When the pie is done — you should see the filling bubbling vigorously, either around the edges, or via any decorative vents — remove it from the oven.
11. Cool the pie completely before slicing. Cutting any fruit pie that's still warm is a messy business. The filling continues to thicken as the pie cools, and if you cut it too soon it will run out all over the place. It's better to bake the pie in advance, cool it completely, then warm each slice as needed after it's been cut.
12. Store any leftover pie, lightly covered, at room temperature for several days. Freeze for longer storage.