Bakery

Culinary Arts Department Linn-Benton Community College

September, 2010

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 doughs

(pies, tarts, scones)

2. Rolled-in doughs (Danish, puff pastry doughs)

3. Custard cookery

4. Pie fillings (fruit, cream and custard)

5. Pate a choux (cream puffs, eclairs)

6. Basic decorating techniques (borders, basic flowers)

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

1. Bread/Rolls

2. Sweet breads/rolled in doughs

3. Cakes & tarts

4. Cookies

The amount of total time in each station will vary by the number of weeks per term. On average, 1 to

12 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 11:15 a.m. 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

Daily: Fill Flour Bins

Wipe Down: Wash By Hand:

Mixers Pastry Bags

Proof Box Pastry Tips

Oven Hand Tools

Scales Cake Turntables

Tables

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

Compile a list of items that need to be used up

Fill flour bins

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. Plate and display all desserts and breads.

5. Maintain dessert and bread restocking as needed.

6. Ordering of product ingredients under the supervision of lab instructor.

7. Reviewing following day=s menu with fellow students in Bakery.

$ Set up Café pastry case: wrap desserts & pastries, write labels, display products attractively

for retail, inventory desserts/pastries.

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 check list of the different types of doughs, loaf breads and rolls each student going through

this station will be required to produce.

Pizza/Focaccia Doughs (Daily)

Sour Doughs, White (3-4 times per week)

Country Loaves (1 time per week)

Soft Rolls (Daily)

Wheat Rolls (Daily)

Challah Rolls (1 time per week)

Hard Rolls (1 time per week)

Hamburger Buns (as needed)

Pita Breads (as needed)

Pumperknickle Bread (as needed)

$ Santiam special order breads (as needed)

$ Retail bread of choice (about 6 portions) daily

$ 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. 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.

CUSTARD STATION

Students in custard station will provide both stove top and oven baked custards. Also, students may

commonly need to provide other pastry components to serve in combination, since many custards are

used as fillings in compound desserts.

Students should reference the text and packet on topics such as:

1. Cheesecakes

2. Oven-baked custards

3. Stove top custard

4. Egg temperatures (sugar dissolving, pasteurization,

coagulation, breakage)

5. Gelatin usage

6. Tempering of egg products (not chocolate)

7. Ice cream and frozen desserts

8. Mousses, chiffons, cream pies

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.

BREAD

Bread Index

Baguettes

Challah

Cinnamon Roll Dough

Dark Pumpernickle

Light Rye Bread

Olive Oil Bread (Focaccia)

Pita Bread

Pizza Dough

Soft Rolls

Sour Rye Starter

Sour Rye Bread

Sub Buns

Whole Wheat Pizza Dough & Pocket Bread

Whole Wheat Bread

RECIPE ITEM Baguettes YIELD 16 - 1 lb. Loaves INGREDIENTS: AMOUNT: PROCEDURE: Power Flour 10 lbs. Water (85-95E F) 6 2 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 450E 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 1 lb. (Ea.) Cannonballs 13 lb. (Ea.) Pan Loaves 2 lb. (Ea.) Pullman Loaves 38 oz (Ea.) Strap Pan Loaves 38 oz (Ea.)

RECIPE ITEM Challah YIELD 9 lb. 3 oz. INGREDIENTS: AMOUNT: PROCEDURE: Water

2 lb.

Yeast

3 oz.

Bread Flour

5 lb.

Egg Yolks

1 lb.

Sugar

6 oz.

Malt Syrup

2 oz.

Salt

12 oz.

Vegetable Oil

8 oz.

INSTRUCTIONS: Straight dough method.

RECIPE ITEM Cinnamon Roll Dough YIELD 32 Rolls INGREDIENTS: AMOUNT: PROCEDURE: Yeast 3 oz. Warm Water 1 qt. Sugar 1 Tbsp. **************************************** Sugar 1 lb. Salt 2 oz. Nutmeg 1 tsp. Shortening 1 lb. Eggs 10 ea. Milk Powder 4 oz. Dissolve in yeast

water Bread Flour 6 lb. ***************************************** Butter 3/4 lb. Very soft Sugar 3/4 lb. Brown Sugar 3/4 lb. Cinnamon 3/4 oz. INSTRUCTIONS: Straight Dough method: Dough should be soft, but still pull away from the sides of mixer bowl. Allow to rise double in bulk. Roll out 1 2 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.

RECIPE ITEM Dark Pumperknickel AMOUNT

INGREDIENTS: AMOUNT: PROCEDURE: Water 5 lbs. 8 oz. Honey 72 oz. Yeast 32 oz. Whole Wheat Flour 2 lbs. 8 oz. Power Flower 2 lbs. 8 oz. Sour Dough Starter (Rye) 3 lbs. Oil 5 oz. Salt 5 oz. Caraway Seeds 2 oz. Cocoa Powder 6 oz. Buckwheat Flour 82 oz. Rye Flour 11 oz. Enough Power Flour to make a smooth dough that is not sticky INSTRUCTIONS: Prepare a sponge with the water, honey, yeast, whole wheat flour, power flour and sour rye starter. Allow to double. Add remaining ingredients Develop to a smooth dough (3-5 minutes on speed 1) Proof until double Portion and shape Proof shaped product until double in size *Bake at 325E for 30-40 minutes or until loaves test done. *Oven temperature will vary depending on type of oven used.

RECIPE ITEM Light Rye Bread YIELD INGREDIENTS: AMOUNT: PROCEDURE: Yeast 10 oz. Water 9 lbs. Rye Sour 5 lbs. Salt 8 oz. Power Flower 9 lbs. Clear Flour 9 lbs. Caraway Seed 1 oz. INSTRUCTIONS: Straight dough method. Mix gently (overmixing causes gluten break-down.)

RECIPE ITEM Focaccia - Olive Oil Bread* YIELD 6 - 12 oz Loaves INGREDIENTS: AMOUNT: PROCEDURE: Water 1 lb. 8 oz. Yeast 12 oz. Sugar 2 oz. Olive Oil 32 oz. Power Flour 1 lb. 10 oz. Whole Wheat 14 oz. Salt 12 oz. INSTRUCTIONS: Bloom yeast in water with sugar. Add remaining ingredients and develop to a smooth dough that is not sticky or too dry. Allow dough to proof until double. Divide dough into 6-12oz. (approximately) ovals. Proof until double on parchment lined sheet pan in proof box. Bake at 375E F, steaming 2 times in the first six (6) minutes of baking and bake for 5-7 minutes more, or until loaves test done. Prior to baking, brush ovals with additional olive oil and sprinkle with kosher salt, or cracked black peppercorns, sliced onions, cheese, etc... *Note: Daily production retail focaccias are taken from the packet recipe pizza dough. This recipe is used for a more authentic facaccia and will be used for specialty production.

RECIPE ITEM Pita Bread YIELD INGREDIENTS: AMOUNT: PROCEDURE: Yeast 2 tsps. Water 5 cups Whole Wheat Flour 5 cups All Purpose Flour 22 to 32 cups Oil 2 Tbsp. Salt 2 Tbsp. INSTRUCTIONS: Straight dough method. Bench 2 hours. Roll 3 oz. portions thin. Bake at 475 degrees on preheated sheet pans 5 minutes.

RECIPE ITEM Pizza Dough YIELD INGREDIENTS: AMOUNT: PROCEDURE: Sour 2 gal. Water 1 gal. Yeast 6 oz. Salt 4 oz. Oil 12 cup Power Flower 7 lbs. Clear Flour (Big Spring) 7 lbs. INSTRUCTIONS: Straight dough method. 2 lb. For Mini-Focaccia 1 lb. for Focaccia 13 lbs. for Pizza Variation: Non-sour pizza dough Straight dough method 6 2 lb water 3 oz. yeast _________________ Straight dough method 3 oz. salt 10 lb. power flour 8 oz. oil

RECIPE ITEM Soft Rolls YIELD 9 lb. 12 oz. INGREDIENTS: AMOUNT: PROCEDURE: Water

3 lb.

Yeast

3 oz.

Bread Flour

5 lb. 4 oz.

Salt

12 oz.

Sugar

8 oz.

Powdered Milk

4 oz.

Shortening

8 oz.

INSTRUCTIONS: Straight Dough Method. Portion:

Free-Form Loaves 13 - 12 lb. Pan Loaves 2 lb. Dough Divider Pan 4 lb. (Yield: 36 rolls)

Whole Wheat Rolls:

Substitute 2 lb. 4 oz. Whole Wheat Flour. (2 lb. 4 oz. Whole Wheat Flour, 3 lb. White Bread Flour)

RECIPE ITEM Sour Rye Starter YIELD INGREDIENTS: AMOUNT: PROCEDURE: Yeast 6 oz. Water 1 lb. 8 oz. Rye Flour 2 lbs. Onion 1 each peeled and quartered INSTRUCTIONS: Dissolve yeast in cool water. Add rye flour and mix to a smooth paste. Distribute the onion pieces within the above paste. Cover lightly so that air may enter and permit introduction of various bacteria, as well as yeast from the surrounding atmosphere. Let stand in cool place 24 hours. The following day (1st Sour Buildup), add 1 quart water and 2 lbs. rye flour. (Remove onion at this point.) After 3 hours at room temperature do the (2nd or 1/2 Sour Buildup) 1 qt. water, 2 lbs. rye flour. The next day do the (3rd or Final Sour Buildup) 1 qt. of water and 2 lbs. rye flour. This starter can be left out at room temperature as long as it is fed everyday (build/worked). If sour is not needed, either retard or freeze.

RECIPE ITEM Sour Rye Bread YIELD INGREDIENTS: AMOUNT: PROCEDURE: Yeast 5 oz. Water 1 lb. Sour Rye Starter 5 lbs. Salt 4 oz. Water 3 lbs. Power Flour (Clear) 8 lbs. Caraway Seed 3/4 oz. INSTRUCTIONS: Dissolve yeast in 1 lb. water allow to bloom. Add remaining ingredients. Adjust flour or water accordingly to achieve a smooth non-sticky dough. Develop to a smooth dough 3-5 minutes, depending on which speed dough is kneaded at. Allow dough to ferment in a bowl or on sheet pan covered until double. Scale dough in 2 lb rounds, bench proof, shape loaves, put into greased loaf pans. Give loaves a 3/4 proof in proof box, score and return to proof box to finish proofing. Eggwash loaves and sprinkle with caraway seeds. *Bake at 400E for 25-35 minutes or until they test done. Remove loaves from baking pans when they come out of oven. Wrap when completely cooled. *Temperature will vary depending on what type of oven is used. (Convection vs. Conventional). 325 degrees in bakery convection oven.

RECIPE ITEM Sub Buns YIELD INGREDIENTS: AMOUNT: Sugar 2 oz. 3 oz. 4 oz. Salt 2 oz. 3 oz. 4 oz. Malt 2 oz. 3 oz. 4 oz. Oil 2 oz. 3 oz. 4 oz. Power Flour 6 2 lbs. 9 lbs. 8 oz. 13 lbs. Water 2 qt. 3 qt. 1 gal. Yeast 3 oz. 4 oz. 6 oz. Approximate Yield 32 48 64 Scale 42 oz. Small

RECIPE ITEM Whole Wheat Pizza YIELD Approx. 50 portions & Pocket Bread INGREDIENTS: AMOUNT: PROCEDURE: Whole Wheat Flour 3 lbs. 8 oz. Gluten Flour (Power Flour) 1 - 12 lbs. Salt 12 oz. Dry Yeast 2 Tbsp. Water 6 cups Olive Oil 2 cup INSTRUCTIONS: Dissolve yeast in 1/2 cup of the water. Combine 1/2 of the whole wheat flour, the gluten flour, oil, salt, water, and dissolved yeast. Beat with paddle 5 minutes. Using dough hook, add remaining flour (as needed) until dough is well developed and leaves the sides of the bowl. Leave dough slightly slack (moist), as bran will continue to absorb water in proofing. Proof 1 hour until doubled. Punch down. Scale, round, and bake as needed. Pocket: 2 oz. dough rounded and relaxed, rolled to 6" circle. Rest covered 20 minutes. Bake at 450E with heavy bottom heat, 2 minutes, flip and bale 1-12 minutes more not till crisp. Put into paper bag with top closed for 20 minutes. Pizza: 15 oz dough yields 12x17 pan (1/2 sheet), 12 slices, or 6 portions. French Bread: 8 or 16 oz loaves. Proof, slash, egg white wash. Bake at 400E with steam.

RECIPE ITEM Whole Wheat Bread YIELD INGREDIENTS: AMOUNT: PROCEDURE: Water 3 lbs. Yeast 3 oz. Salt 12 oz. Whole Wheat Flour 1: lbs. Power Flour 32 lbs. Shortening 4 oz. Sugar 4 oz. INSTRUCTIONS: Straight dough method. Portion: Free-Form Loaves 13 - 12 lb.

Pan Loaves 2 lb. Pullman Loaves 34 oz. Strap Pan Loaves 34 oz.

Substitutions/Variations: Multi-grain: Cornmeal, Buckwheat flour, Rye flour, Oatmeal, etc.

may be substituted for up to 3/4 lb. of the Whole Wheat flour. Optional: add 8 oz. Sunflower Seeds or Nuts.

Honey Wheat: Substitute Honey for Sugar (same weight). Cracked Wheat: Soak 12 cup. Cracked Wheat in very hot water for

about 20 minutes. (Should be very chewy, but not gritty), drain, add with flour.

CAKES

Cake Index

Carrot Cake

Chocolate Cake

Clichy

Coconut-Pecan Frosting

Dutch Apple Cake

Jaconde (Almond Sponge Cake)

Ladyfingers

Lovelight Chiffon White Cake

Pound Cake

Swiss Meringue Butter Cream Frosting

T.P.T. (Tant Pour Tant)

Vanilla Chiffon Cake

RECIPE ITEM Carrot Cake YIELD 1 full sheet - 48 portions INGREDIENTS: AMOUNT: PROCEDURE: Vegetable oil 1 lb. 10 oz. Sugar 3 lbs. A.P.Flour 1 3/4 lb. Cinnamon 2 oz. Baking powder 1 oz. Baking soda 2 oz. Salt 2 oz. Eggs 12 ea. Carrots 3 lbs. grated Walnuts 3/4 lb. Raisins 1 lb. INSTRUCTIONS: In Hobart, beat oil and sugar. Sift dry ingredients. Alternately add dry ingredients and eggs to oil mixture. Add carrots, nuts and raisins. Bake at 310°F degrees low fan convection oven, in a greased 2" sheetpan. Finish with Cream Cheese Frosting. Cream Cheese Frosting: Butter 1 lb. Cream Cheese 1 lb. Powdered sugar 2 lbs. Orange zest 1 chopped fine Cream butter well. Add cream cheese and beat until blended. Sift in the sugar and add the zest. This amount frosts only the top of a sheet pan. Double the above recipe if extra decorating is planned.

RECIPE

ITEM Chocolate Cake YIELD 5 - 8" Rounds

INGREDIENTS: AMOUNT: PROCEDURE:

Cake Flour 22 lbs.

Cocoa Powder 6 oz.

Sugar 3 lbs.

Baking Soda 13 oz.

Salt 2 oz.

Water 12 qts.

Vegetable Oil 2 lbs. 2 oz.

White Vinegar 2 oz.

Vanilla 1 oz.

Egg whites 2 oz. - optional, provides structure

INSTRUCTIONS:

Sift dry ingredients together in large mixing bowl.

Mix liquid ingredients together. Add 2/3 liquid to dry ingredients and mix until

ingredients are combined. Add the final 1/3 liquid and mix until combined. Pour into

prepared pans; greased, lined, greased, and floured. Fill one-half to two-thirds full.

Bake at 310 F low fan convection oven for 35-40 minutes or until knife comes out

clean when inserted in center.

Cool 10 minutes in pans, then remove from pans and place on racks to cool

completely.

RECIPE ITEM Clichy YIELD 1 gateau - 10 portions INGREDIENTS: AMOUNT: PROCEDURE: Joconde (Almond Sponge) 1/2 sheet Simple Syrup 12 Tbsp. Strong Coffee 22 Tbsp. Buttercream 12 cup Ganache (See Below) 2 cup Semi-Sweet Chocolate 42 oz. Butter 3 Tbsp. barely melted Water 2 tsp. INSTRUCTIONS: Trim edges from joconde cake and cut in half crosswise and then lengthwise to make four equal rectangles. Mix simple syrup with 12 Tbsp. coffee and brush tops of all 4 cake layers. Flavor buttercream with remaining 1 Tbsp. coffee. Spread 1/3 of coffee buttercream over one layer of joconde. Place a second joconde layer on top of buttercream and spread the ganache over top of second layer. Put third layer of joconde on ganache and spread 1/2 of the remaining buttercream on third layer and place last joconde layer on buttercream. Top with the buttercream; smooth to flat. Place on wire rack under refrigeration for at least 1 hour. over double boiler, melt chocolate, stir in butter. When smooth stir in water. Shock mixture in cold water. Stir until it thickens slightly. Gently reheat mixture until just melted. Pour tempered mixture over top of chilled gateau and spread it just until smooth. Allow to set up. Prepare parchment cornet and place tempered chocolate mixture into cornet. Mark portions on clichy gateau, 10, and write "Clichy" on each piece. Ganache: Semi-Sweet Chocolate 1 lb. 2 oz. Chopped Cream 1 pint Bring cream just to a boil, pour over chocolate (off heat). Stir gently until melted, smooth and glossy.

RECIPE ITEM Coconut-Pecan Frosting YIELD 1 2 qts. INGREDIENTS: AMOUNT: PROCEDURE: Evaporated milk 12 oz. Egg Yolks 6 each Sugar 12 oz. Butter 6 oz. Pecans or Walnuts 10 oz. finely chopped Coconut 10 oz. flaked Vanilla 1 2 tsp. INSTRUCTIONS: Combine milk, yolks, sugar, and butter in double boiler. Cook until thickened. Add pecans, coconut, and vanilla. Cool, then beat well until thick enough to spread.

RECIPE ITEM Dutch Apple Cake YIELD 1 full sheet INGREDIENTS: AMOUNT: PROCEDURE: A.P. Flour 22 lbs. Baking soda 3/4 oz. Salt 1 oz. Cinnamon 4 tsp. Med. Tart apples 8 ea. Eggs 8 ea. Sugar 3 lbs. Vegetable Oil 1 lb. 14 oz. Vanilla 4 tsp. Walnuts 1 lb. Small dice INSTRUCTIONS: Sift together dry ingredients, flour, soda, salt and cinnamon. Core and chop the apples finely. Beat eggs together until light and lemon colored. Gradually beat in sugar. Gradually add oil and beat until thick. Add dry ingredients alternately with apples. Add walnuts and vanilla, mix well. Pour batter into greased and floured full, deep sheet pan. Bake at 310EF low fan convection oven, for 1 hour or until knife comes out clean when inserted in center. Cool completely and finish as desired.

RECIPE ITEM Jaconde (Almond Sponge Cake) YIELD Half Sheet Pan INGREDIENTS: AMOUNT: PROCEDURE:

Eggs

6 each

room temperature

TPT Blanc

3 cups

AP flour

2 oz.

Egg whites

6 each

room temperature

Cream of Tartar

2 pinches

Superfine sugar

5 Tbsp.

Melted butter

3 Tbsp.

Melted butter for brushing

INSTRUCTIONS: Line sheet pan with parchment, brush edges and paper with melted butter. Preheat oven to 425_F. Combine whole eggs with TPT and beat with a whisk at #2 speed until cream colored and light. Sift the flour over the egg mix. Whip egg whites in a clean bowl to a froth and add cream of tartar, continue beating to stiff peaks and add sugar slowly while whipping. When all the sugar is added, beat another 20 seconds. Scoop 1/3 of the meringue into the beaten eggs and flour and quickly fold in, add remaining meringue, fold into the batter until almost mixed and finally add the butter and continue folding until evenly mixed. Scoop the batter onto prepared sheet pan and spread evenly to about 3/8" thick and bake until lightly browned and firm to the touch, but not dry (5 - 10 minutes). Take out of oven - put parchment over the top, put another sheet pan over the jaconde and flip. Let cool a little. Pull off buttered parchment but leave against jaconde until ready for use. Turn right side up again to finish cooling. Store covered air tight with plastic wrap for up to three days in refrigerator, or 3 months in freezer. Defrost overnight. Jaconde can be layered with thin layers of jam and cut into fingers to line charlotte molds or rolled up with jam.

RECIPE ITEM Ladyfingers YIELD INGREDIENTS: AMOUNT: PROCEDURE: Granulated sugar 3/4 cup - 2 Tbsps. Eggs 5 ea. Vanilla 12 tsp. Cake flour 1 cup Salt 1/8 tsp. scant Cream of Tartar 1/8 tsp. Powdered sugar Parchment paper INSTRUCTIONS: Preheat oven to 350 degrees F. low fan convection oven Divide eggs. Whip yolks for 5 minutes. Add 3/4 cup sugar and whip 5 minutes longer. Scrape into a large bowl. In a clean bowl, whip whites until foamy, add cream of tartar and continue whipping to soft peaks. Add 2 tablespoons of sugar and increase whipping speed until stiff and glossy. Fold vanilla into yolks, sift dry over yolks and fold in. Add whites and fold in. Pipe onto parchment paper and sprinkle with powdered sugar. Bake until firm and just showing color around the edges.

RECIPE ITEM Lovelight Chiffon White Cake YIELD 2 Shallow Sheet Pans INGREDIENTS: AMOUNT: PROCEDURE: Cake Flour 2 lbs. 8 oz. Granulated Sugar 2 lbs. 6 oz. Baking Powder 12 oz. Salt 1 oz. Powdered Milk 5 oz. Dissolve in water

below Vegetable Oil 14 ozs. Water 1 lb. Egg Yolks 8 oz. Vanilla 1 oz. Water 1 lb. 8 oz. Egg Whites 14 ozs. Cream of Tartar 2 oz. Granulated Sugar 1 lb. INSTRUCTIONS: Sift together first five ingredients. Sift a second time. Add and mix until smooth (approximately 2 minutes on LOW speed) the oil, 1 lb. of the Water, Egg Yolks, and Vanilla. Add gradually the second amount of water (1lb 8 oz.) about 2 minutes on LOW. Beat egg whites and cream of tartar until a wet peak is reached then gradually add the second 1 lb. of sugar. Whip until very stiff and glossy. Fold into the first mixture. Pour 2 full into 2 greased and floured shallow sheet pans. Bake at 310E F. low fan convection oven, approximately 8-10 minutes.

RECIPE ITEM Pound Cake YIELD 24 mini or 2 9x5 INGREDIENTS: AMOUNT: PROCEDURE: Butter 2 lbs. softened Sugar 23 lbs. Vanilla 4 tsp. Eggs 2 lbs. Cake flour, sifted 2 lbs. Mace (optional) 12 tsp. Lemon/Orange Zest 13 tsp. INSTRUCTIONS: Cream butter, sugar and vanilla until fluffy. Mix eggs and add alternately with sifted flour to butter mixture. Grease and flour desired pans; mini-bundts or 2-9x5 inch pans. Bake at 310E F low fan convection oven: Mini-bundts 25-30 minutes; 9x5 inch 50-60 minutes. VARIATIONS: Raspberry/Blueberries 3 cups

RECIPE ITEM Swiss Meringue Butter Cream Frosting YIELD INGREDIENTS: AMOUNT: PROCEDURE: Sugar 6 lbs. Butter 6 lbs. Egg Whites 3 lbs. Margarine(room temperature) 1 lb. Cake Shortening 1 - 12 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.

RECIPE ITEM T.P.T. (Tant Pour Tant) YIELD INGREDIENTS: AMOUNT: PROCEDURE: TPT Blanc

Blanched Almonds

13 2 oz.

Sugar

1 3/4 cups

TPT Brut

Raw Almonds or Hazelnuts, or a mix of both

9 oz.

Sugar

1 1/4 cups

INSTRUCTIONS: Combine all of the sugar with the nuts. Process in Cuisinart until nuts are finely ground and stop as soon as mixture starts caking around the sides of the bowl. Storage: Cover air tight for up to 1 month at room temperature or in the refrigerator.

RECIPE ITEM Vanilla Chiffon Cake YIELD 1 - 10 in. Springform INGREDIENTS: AMOUNT: PROCEDURE: Cake flour 1 1/3 cup Granulated sugar 1 2/3 cup Baking powder 2 tsp. Salt 1/4 tsp. Vegetable oil 2 cup Eggs 2 each Egg whites 8 each Vanilla 2 tsp. Cream of tartar 1/4 tsp. INGREDIENTS: Preheat oven to 310E F. low fan convection oven. Grease and flour the 10 in springform pan. Combine and sift 2/3 cup of sugar, flour, powder and salt. In a large bowl, whisk together the oil, eggs and the vanilla. With a mixer or whisk in a clean bowl, whisk the whites until foamy. Sprinkle the cream of tartar over the top and continue to whisk until they form soft peaks. Continue to whisk adding 1 cup of sugar a tablespoon at a time increasing the speed of the whisk. Continue until they form stiff, shiny peaks. Whisking the wet mixture, add the dry. It will form a paste, add 1/3 of the whites and whisk to combine thoroughly. Add the rest of the whites and gently fold until completely incorporated. Pour mixture into pan. Place on a shield pan and put into a preheated oven. Bake until done.

CUSTARDS

Custards Index

Cajun Bread Pudding

Cheesecake

Chocolate Mousse

Coconut Pecan Frosting

Creme Brulee

Creme Caramel

Dutch Chocolate Mint Cheesecake

French Vanilla Ice Cream

Mascarpone

New York Style Cheesecake

Pots Du Creme au Chocolat

Swedish Cream

Tapioca Pudding

Tiramisu

RECIPE ITEM Cajun Bread Pudding YIELD 1 hotel pan INGREDIENTS: AMOUNT: PROCEDURE: Bread 12 gal. cut in 3/4" cubes Eggs 6 each Milk 1 qt. Vanilla 3 cup Sugar 3 cups Cinnamon 12 tsp. Nutmeg 12 tsp. Raisins 12 cups Bananas 4 mashed Butter 6 oz. Soak the bread in 6 cups of water for 5 minutes and drain well in a collander. Place in greased hotel pan. Beat together eggs, milk, vanilla, sugar and spices. Pour over the bread. Mix in raisins and bananas. Dot top with butter. Cover and bake at 300E for about 1 hour. Serve warm with brandy sauce. (Recipe below) Hot Brandy Sauce: Butter 1 lb. Sugar 3 cups Brandy 1 cup Eggs 4 eggs In a saucepan melt the butter. Add the sugar and boil 2 minutes. Gradually add the brandy and cook until sugar is dissolved. Temper in eggs. Cook for about 10 seconds more. Chocolate Pudding: Omit bananas, cinnamon, nutmeg and raisins. Add 8 oz. melted semi-sweet chocolate to milk mixture.

RECIPE ITEM Cheesecake YIELD 2 - 9" Pies or 1 10" Springform INGREDIENTS: AMOUNT: PROCEDURE: Graham Cracker Crumbs 3/4 lb. Butter 6 oz. Cream Cheese 2 lbs. Eggs 4 ea. Sugar 3/4 lb. Vanilla 1 oz. Lemon Zest - optional 1 tsp. Sour Cream 8 oz. Sugar 1 oz. Vanilla 1/4 oz. INSTRUCTIONS: Combine graham cracker crumbs and melted butter and press into pie tins. Beat cream cheese until soft, and add sugar, beat. Add one egg at a time beating and scraping down side and bottom after each addition. Add vanilla and lemon zest. Pour into shells and bake at 300E F for 25-35 minutes, or until center is set. Cool, then mix sour cream, sugar and vanilla together top both cakes and refrigerate for 8 hours. For one 10" springform: Press crust into bottom and 2/3 up the sides of pan, reduce temperature to 250E to 275E F, bake approximately 1 hour.

RECIPE ITEM Chocolate Moussex YIELD 14 - 6oz. Portions INGREDIENTS: AMOUNT: PROCEDURE: Semi-sweet Chocolate

1 lb 12 oz.

Egg yolks

9 each

Coffee

6 oz.

Sugar

4 oz.

Egg whites (pasteurized

9 each

Whipping cream

3 cups

INSTRUCTIONS: In double boiler, melt chocolate. In Kitchen Aid bowl, combine yolks, coffee and sugar. Place over hot water and beat with a whip until thickened and tripled in bulk. Place in mixer and whip in chocolate. Continue to beat on low speed until cooled slightly. Transfer to a large bowl. In a clean bowl, whip egg whites until stiff. Fold into chocolate. Whip cream until stiff, fold into chocolate. Pipe into glasses. Refrigerate. VARIATIONS: Frangelico Amaretto Pureed Berries Grand Marnier White Chocolate

RECIPE ITEM Coconut-Pecan Frosting YIELD 1 2 qts. INGREDIENTS: AMOUNT: PROCEDURE: Evaporated milk 12 oz. Egg Yolks 6 each Sugar 12 oz. Butter 6 oz. Pecans or Walnuts 10 oz. finely chopped Coconut 10 oz. flaked Vanilla 1 2 tsp. INSTRUCTIONS: Combine milk, yolks, sugar, and butter in double boiler. Cook until thickened. Add pecans, coconut, and vanilla. Cool, then beat well until thick enough to spread.

RECIPE

ITEM Crème Brûlée YIELD 15 - 3" INGREDIENTS: AMOUNT: PROCEDURE: Heavy Cream

1 qt.

Vanilla Bean

1 bean

split in half

Egg yolks

10 each

Egg

1 each

Sugar

7 oz.

Brown sugar or raw sugar

2 tsp per serving

INSTRUCTIONS: Place vanilla bean with cream in heavy pan and scald cream. Mix yolks, eggs and sugar together and temper in the scalded cream. Ladle mixture into 3" ramekins. Fill 4" hotel pan 1/3 full of hot water and place towel on bottom of pan. Put ramekins on towel in pan and bake in hot water bath for 45-60 minutes at 275° F. Cool completely. Top creme brulees with brown sugar and carmelize with blow torch or under Salimander.

RECIPE ITEM Creme Caramel YIELD 24 INGREDIENTS: AMOUNT: PROCEDURE: Sugar 2 lbs. Water 1 cup Cream of Tartar pinch Milk 1 qt. 2 pt. Cream 12 pts. Eggs 12 ea. Egg yolks 8 ea. Sugar 2 cups Vanilla extract 4 tsp. Salt 4 pinches INSTRUCTIONS: In heavy saucepan, mix sugar, water and cream of tartar. Cook over high heat, stirring until sugar is melted and mixture boils. Cook without stirring until sugar turns golden brown. Immediately pour into custard cups. Set cups in a hotel pan. In a bowl, mix eggs, yolks, sugar and vanilla. Beat until smooth. Heat milk to boiling. Temper into eggs being careful not to over whip. Pour into cups. Fill hotel pan with hot water to reach half way up the sides of the cups. Cover and bake at 300E until; a knife inserted comes out clean.

RECIPE ITEM Dutch Chocolate Mint Cheesecake YIELD INGREDIENTS: AMOUNT: PROCEDURE: Crust Chocolate Cookie Crumbs 12 ozs. Semi-sweet chocolate 6 oz. chopped Sugar 6 Tbsps Soft Butter 7 oz. Process and press into springform. Cake Chocolate 16 oz. Cream Cheese 2 2/3 lbs. Sugar 2 1/3 cup Cream 3 oz. Cocoa 2/3 cup sifted Eggs 6 ea. Vanilla 2 tsp. Peppermint Extract 2 1/3 tsp. On low speed cream the cheese and sugar, add chocolate, cocoa scraping and creaming after each addition. Add cream and flavorings. Add eggs. Bake at 300 degrees until done. Remove from oven for 30 minutes. Topping Sour Cream 1 lb. Sugar 1/3 cup Peppermint extract 1 tsp. Add topping and bake 10 minutes.

RECIPE ITEM French Vanilla Ice Cream YIELD INGREDIENTS: AMOUNT: PROCEDURE: Cream 1 gal. Milk 2 gal. Salt 1 pinch Sugar 4 cups Vanilla bean 2 ea. Egg yolks 45 ea. Vanilla 6 oz. INSTRUCTIONS: Heat cream, milk, salt and vanilla beans to 160 degrees F. Beat yolks until light, temper in liquid. Return to heat and bring back to 160 degrees F,add vanilla. Chill base thoroughly before freezing.

RECIPE ITEM Mascarpone YIELD INGREDIENTS: AMOUNT: PROCEDURE: Heavy cream 2 cups Tartaric acid heaping 1/8 tsp. (This is available in small packages from the Corvallis Brewing Supply on 4th St. in Corvallis.) INSTRUCTIONS: Boil the cream, transfer to a glass or stainless steel bowl. Whisk in the tartaric acid thoroughly. Cool uncovered in refrigerator four hours. Line a sieve with a double layer of cheesecloth. Prop off the bottom of a bowl. Pour in cooled cheese to drain overnight. Discard the whey and the cheese is ready. Without the alcohol this cheese will only keep two days.

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

1 - 10" Spring Form INGREDIENTS: AMOUNT: PROCEDURE: Cream Cheese 3 lbs. Granulated sugar 12 oz. Corn Starch 3/4 cup Vanilla 12 tsp. Lemon zest and juice 1 ea. Bitters 6 dashes Sour cream 12 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 3 tsp. ea. Sugar Increase 3 oz.

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

RECIPE ITEM Swedish Cream YIELD 8 - 6oz. Portions INGREDIENTS: AMOUNT: PROCEDURE: Gelatin

1 2 Tbsp.

Cold Water

2 cup

Sugar

1 cup

Whipping Cream

24 oz.

Sour Cream

24 oz.

Vanilla

1 Tbsp

Ganache

INSTRUCTIONS: Bloom gelatin in cold water. In heavy sauce pot, heat whipping cream and sugar. Add bloomed gelatin and stir until dissolve. In KitchenAid, stir sour cream. Gradually add warmed cream and vanilla. Pour into glasses and refrigerate. When cream is set, top with thin layer of ganache. recipe

RECIPE ITEM Tapioca Pudding YIELD 25 ea - 6 oz. INGREDIENTS: AMOUNT: PROCEDURE: Tapioca 8 oz. Milk 3 qts. Vanilla 2 tsp. Salt 2 tsp. Egg yolks 6 oz. Sugar 12 oz. Light Cream 1 pt. Egg whites (pasteurized) 8 oz. Sugar 4 oz. Currents 1 cup Vanilla/Triple Sec/Rum 1 Tbsp. Water 1 cup INSTRUCTIONS: Combine tapioca, milk, vanilla and salt in a heavy saucepan. Cook over medium heat until tapioca is tender. Combine yolks, sugar and cream in a mixing b owl. Mix until evenly combines. Temper hot milk mixture into egg mixture. Put this back into heavy saucepan and cook over low heat with tapioca stirring constantly to cook yolks. Remove from heat. (15 - 20 minutes) Whip egg whites to soft peak. Gradually add sugar and beat until stiff peaks form. Fold meringue into tapioca mixture, pour into soup cup and chill. Soak currents for 1 hour and fold into above mixture (before putting pudding into cups.

RECIPE ITEM Tiramisu YIELD INGREDIENTS: AMOUNT: PROCEDURE: Egg Yolks 6 ea. Mascarpone 1 3/4 cup Granulated sugar 2 cup Marsala 3 Tbsps. Vanilla 1 tsp. Heavy Cream 1 1/4 cup Lady fingers 20 ea. Espresso 13 cup INSTRUCTIONS: Over a double boiler, whisk yolks, marsala, and sugar until light and thick. Continue to whisk until it is cooked at the ribbon stage (160 degrees). Remove to an ice bath and continue whisking until cool. In a mixing bowl, whip the mascarpone and vanilla until light and fluffy(see Note). Scrape into bowl of yolks. In same mixing bowl, whip the cream until stiff. Add to the other ingredients and fold together. Put espresso in a small bowl or pie tin. One at a time, roll lady fingers in espresso and line inside a glass bowl, the top of the cake facing out for presentation. When lined, pour in one fourth of filling. Put a layer of soaked lady fingers. Repeat ending with filling. Sprinkle with cocoa and chocolate shavings. Note: Made-in-house mascarpone must be handled more gently than purchased mascarpone! Stir to smooth it out, but do not whip for extended periods of time. Made-in-house mascarpone can become overworked and broken in a short amount of time!

SHORT DOUGH

Short Dough Index

Chocolate Cheesecake Brownies

Cornbread

Flaky Pie Dough

Fruit Crisp

Lemon Squares

Nut Pie Bars

Oatmeal Chocolate Chip Walnut Cookies

Scone Mix

Vanilla Refrigerator Cookies

RECIPE ITEM Chocolate Cheesecake Brownies YIELD 1 full Sheetpan yields 48 bars 2 5/8" x 3" INGREDIENTS: AMOUNT: PROCEDURE: Unsweetened Chocolate 12 oz. chopped Butter 12 lb. Salt 1/8 oz. (1/4 tsp.) Sugar 3 lb. Vanilla 1 tsp. Eggs 12 ea Cake Flour 10 oz. Walnuts 1 lb. Coconut 3/4 lb. Cream Cheese 3 lb. Sugar 1 2 lb. Cocoa Powder 2 oz. Vanilla 1 tsp. Almond Extract 1 tsp. Eggs 12 ea. A.P. Flour 12 oz. INSTRUCTIONS: Grease and flour 2" deep full sheetpan. In heavy saucepan melt chocolate and butter. Add salt, sugar and vanilla, mix well. Transfer above to 20 qt. mixer. Stir eggs one at a time. Add flour, nuts and coconut. Pour into prepared pan. In Kitchen-Aid beat cream cheese until smooth. Add sugar and flavoring. Add eggs one at a time; add flour. Combine 3 cups of the above cream cheese mixture with cocoa powder, reserve. Pour remaining cream cheese mix onto brownie base. Dot cocoa cream cheese mixture on next and run knife back and forth the width and the length of the pan, to achieve a marbled effect. Bake at 325E F for 40-50 minutes or until done. Cool before cutting.

RECIPE ITEM Corn Bread YIELD 48 portions INGREDIENTS: AMOUNT: PROCEDURE: Cornmeal 3 lbs. AP Flour 2 2 lbs. Sugar 2 lb. Baking Powder 4 2 oz. Powdered Milk 13 oz. Salt 1 oz. Oil 12 oz. Egg Whites (or whole eggs) 1 lb. Water 4 lbs. INSTRUCTIONS: Preheat oven to 325°F. Sift together dry ingredients. Separately mix water, oil and egg whites. Add to dry ingredients and mix just until blended. Pour batter into a greased and floured 2 inch deep full sheet pan. Bake at 325°F for 25 to 30 minutes, or until it tests done. Note: This recipe is easily flavored with additional ingredients. Check first before adding any meat ingredients (such as bacon) since it is often ordered to accompany vegetarian chili.

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

5 lb.

Shortening (heavy duty)

3 lb. 8 oz.

Water (cold)

1 lb. 8 oz.

Salt

12 oz.

Sugar (optional)

4 oz.

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

RECIPE ITEM Fruit Crisp AMOUNT 1 - 2" Full Hotel Pan INGREDIENTS: AMOUNT: PROCEDURE: Apples, Peaches, etc. 1 - #10 can Sugar 2 - 1 cup (depending on fruit) Cinnamon 1 tsp. AP Flour 1 Tbsp. Lemon Juice To Taste, if needed Sift dry ingredients together. Drain fruit and mix dry with fruit. Put into hotel pan. Top with streusel topping just to cover. (Recipe below) Bake at 325E 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 3 oz. (Half-batch) AP Flour 12 lbs. Rolled Oats 2 lb. Butter 12 lbs. Comgine dry ingredients together and cut butter in until mixture resembles coarse cornmeal. Store under refrigeration.

RECIPE ITEM Lemon Squares YIELD 1 sheet pan - 48 squares INGREDIENTS: AMOUNT: PROCEDURE: Butter 12 lbs. Powdered Sugar 7 oz. A.P. Flour 3 lbs. Eggs 16 ea. Sugar 32 lbs. Chopped Lemon Zest 4 tsp. Lemon Juice 12 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 325E F for 10 minutes, or until barely golden in spots and set. Meanwhile, beat eggs until light, and gradually add sugar, beat until thick. Add lemon zest and lemon juice, remaining flour, and baking powder, beat until smooth. Pour over baked shortbread and bake 30 to 40 minutes or until top is golden brown. Cool and dust with additional powdered sugar.

RECIPE ITEM Nut Pie Bars YIELD 1/2 Sheet Pan - 24 bars INGREDIENTS: AMOUNT: PROCEDURE: Short Dough 2 lbs. (See Text) Eggs 6 ea. Brown Sugar 10 oz. Pecans (Or other Nuts) 3/4 lb. chopped Dark Corn Syrup 1 lb. 2 oz. Butter 3 oz. melted Vanilla 2 oz. Salt 1/8 oz. (2 tsp.) INSTRUCTIONS: Beat eggs slightly and stir in remaining ingredients. Pour into baked crust and bake at 350E F for 25 minutes or until set. Cool, then cut.

RECIPE ITEM Oatmeal Chocolate Chip Walnut Cookies YIELD INGREDIENTS: AMOUNT: PROCEDURE: Butter 2 lbs. Brown sugar 4 cups Sugar 4 cups Vanilla 1 Tbsp. Eggs 8 each Pastry Flour 8 cups Baking Soda 4 tsp. Baking Powder 4 tsp. Oatmeal 10 cups Chocolate chunks 2 lbs. Walnuts 4 cups INSTRUCTIONS: Creaming method. Scale with #10 scoop onto parchment lined sheetpan, 8 scoops per pan. Press lightly to flatten, bake at 325E F approximately 10 minutes. Café Cookies: Substitute margarine for butter, omit walnuts.

RECIPE

ITEM Scone Mix YIELD 6 batches of 1 1/2 dzn.

INGREDIENTS: AMOUNT: PROCEDURE:

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.

For each day's production, weigh out 3 lbs. of batch mix.

For each day's production vary type of scone; example...cinnamon raisin, apple

cheddar, buttermilk current, fruit, cranberry orange.

To the above add 2 2 - 3 cups milk (whole).

Mix lightly just to coat dry ingredients, then portion into 3 equal rounds. Roll into 1/2"

thick circle and cut in 6.

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

Note: For more detailed mixing and handling instructions, ready ABiscuit Method@ in

text.

RECIPE ITEM Vanilla Refrigerator Cookies (creaming method) YIELD INGREDIENTS: AMOUNT: PROCEDURE: Sugar 12 lb. Butter 3/4 lb. Eggs 3 ea. Vanilla 2 tsp. A.P. Flour 1 lb. 6 oz. Salt 1/4 oz. Baking Powder 3/4 oz. Walnuts 6 oz. Chopped INSTRUCTIONS: Cream together butter and sugar until soft. Add one egg at a time, mix well after each addition. Sift together dry ingredients, except walnuts. Combine sifted dry ingredients to eggs/butter mixture, add nuts. Divide dough into two and shape into 2 inch diameter logs. Roll logs in additional walnuts, chill over-night. Slice 1/2 inch sections of cookie dough and place on parchment lined sheetpan 2 inches apart. Bake 8-10 minutes or until golden brown. Garnish: Chopped walnuts