Friday, June 19, 2009

Simple Cupcakes

yield: 11
oven temp: 350 degrees F
time: 20-25 min

300 ml flour
10 ml baking powder
2 ml salt
185 ml sugar
90 ml margarine, softened
1 egg
125 ml milk (125 ml water + 50 ml milk powder)
3 ml vanilla

icing
30/60 ml margarine
375 ml/750 ml icing sugar
15 - 25 ml/30 - 50 ml milk
flavouring (vanilla, or any other extracts)

Method
1. soften butter with beaters in a large bowl
2. cream the butter and sugar with the beaters. add the egg.
3. in a small bowl add; flour, baking powder, salt and mix together
4. add vanilla to milk.
5. add 1/3 of flour and 1/2 milk to large bowl and blend. then add another 1/3 of flour and the second 1/2 of milk and blend. then add the rest of the flour and blend together until smooth.
6. put the batter in the muffin tins and bake in the oven
7. once the cupcakes have finished baking take out and let cool for a few hours and then decorate with whatever design you would like.

Icing
blend the butter, sugar, vanilla and milk together. then add any food coloring if you would like.

Wednesday, May 20, 2009

Buttercream Icing

125 ml margarine (or butter)
125 ml Crisco
750 ml icing sugar
60 ml milk/cream
5 ml vanilla

Blend Crisco & butter together. Add icing sugar, blend together. Add extract, blend together.

** add more icing or milk if needed.

White Cake

175 ml butter
375 ml sugar
2 eggs
5 ml vanilla
250 ml milk
2 ml salt
15 ml baking powder
625 ml flour


1. fat in large bowl
wet in second bowl
dry in 3rd bowl
2. add wet & dry alternatly to fat.

**start with dry, end with dry

large bowl: butter
2nd bowl: eggs, vanilla, milk
3rd bowl: sugar, salt, baking powder, flour

Chocolate Cake

250 ml butter
375 ml sugar
2 eggs
5 ml vanilla
500 ml flour
150 ml cocoa
5 ml baking powder
5 ml baking soda
1 ml salt
375 ml buttermilk (375 ml water + 125 ml milk powder + 25 ml vinegar)

1. fat in large bowl
wet in second bowl
dry in 3rd bowl
2. add wet & dry alternatly to fat.

**start with dry, end with dry

large bowl: butter
2nd bowl: eggs, vanilla, buttermilk
3rd bowl: sugar, flour, cocoa, baking powder, baking soda, salt

Scalloped Potatoes

Oven Temp: 375 degrees F
Time: 40 min

1 large potaoe, sliced thin
15 ml margarine
1/4 onion, diced
1 clove garlic
150 ml full fat milk
125 ml mozzarella (add a little cheddar if you want)
pinch seasoned salt, pepper, basil, nutmeg

1. Cut onion in half. Dice onion & garlic. Put in pot with marg. (Med-high). Chop potato into slices.
2. Grease inside of casserole dish with marg.
3. Add milk to pot. Add seasonings to pot. Add potatoes, put on high heat. Cook for 5 min, once at a rolling boil turn the heat down to med.
4. When it is mostly cooked, add to casserole dish. Put grated cheese on top, put in oven.

Chicken Cordon Bleu

Oven temp: 375 degrees F
Time: 45 min

2 boneless chicken breasts
75 ml breadcrumbs
5 ml parmessan
1 ml seasoned salt, parsley
pinch of pepper
1/2 egg, beaten
50 ml grated mozzarella
1 slice smoked ham
25 ml oil (for frying)

1. Preheat oven.
2. Take out tenders and skin from chicken. Put chicken in the middle of a sheet of wax paper. Fold wax paper on top of chicken. Pound chicken.
3. Put ham on half of pounded chicken. Put cheese on top of ham. Fold chicken over ham and cheese. Seal chicken with toothpicks, weave through.
4. Beat egg. Put crumbs, parmessan, and seasonings on a plate. Coat chicken in egg, then coat with bread crumbs mixture.
5. Fry chicken in frying pan. Once done in frying pan transfer to baking pan and put in oven.

Cream Puffs/Eclairs

oven temp: 425 degrees F 15 min
375 degrees F 20 min
Puffs
125 ml flour
pinch of salt
10 ml sugar
125 ml water
60 ml butter
2 med eggs

Pastry Cream
2 large egg yolks
60 ml sugar
15 ml flour
5 ml cornstarch
pinch salt
175 ml hot milk (one min in mircowave) (skim milk)
15 ml unsalted butter
5 ml favouring (vanilla or other)

Toppings
125 ml whipping cream
1/2 pkg whip it (7 ml)
15 ml icing sugar
2 ml vanilla

25 ml whipping cream
15 ml butter
2 squares (oz.) chocolate

Pastry Cream
1. Heat up skim milk in microwave for one minute. Add the egg yolks to medium bowl and beat with beaters. Then add the sugar in parts. (beat, sugar, beat, sugar, beat...etc). Then add the salt, flour, cornstarch and whisk together. Slowly add some of the milk while whisking.

2. Turn heat on to med-high (5 -6). Add pastry cream mixture to a pot and put on the element. Whisk continually. Take it off the heat when it looks like vanilla pudding. Add the butter and whisk together. Pour mixture through a sieve into a small bowl. Add vanilla and blend together with a spatula. Put in the fridge to chill for about 30 min.

**tip: DONT TURN UP HEAT TO SPEED UP THE PROCESS
Puffs
1. Add butter and water to pot on high heat. Add salt and sugar and cook in pot till a rolling boil. Add flour and stir with wooden spoon for about one minute. Once the dough is in a ball put in a bowl. Add one egg and blend with beaters. Then add the second egg and beat until a thick dough. Make sure it is nice and thick. Spoon out little balls onto cookie sheet. Put in the oven.

**tip: DONT TAKE EYES OFF DOUGH

Chocolate Sauce
1. Blend whipping cream and whip it together. Then add the icing sugar and blend together. Then add the vanilla and blend.
2. Put chocolate squares in double boiler. Add the butter, whipping cream mixture and put on high heat. Stir until smooth.

Cream Puffs
3. Once the puffs are out of the oven cut each ball in half, but not all the way through, so that it will look like an open book, with serated knife. Scoop out the extra dough. Fill the bottoms with pastry cream and whipping cream. Close the cream puff.

4. Set the puffs in a pyramid. Drizzle choclate sauce over top.

Monday, February 16, 2009

Butter Chicken with Basmatic Rice

2 whole chicken breasts (or 6 boneless thighs)

25 ml olive oil
10 ml each of chili powder and garam masala
15 ml sugar
5 ml salt
5 ml garlic/ginger paste
5 ml butter chicken powder and tandori masala
2 ml each of tumeric, cloves, coriander, and cumin
2 ml each of ghana jeero and cardomom

125 ml basmati rice
250 ml water
5 ml margarine
1 ml salt


1/2 onion, finely chopped
30 ml butter
75 ml tomato sauce
25 ml tomato paste
150 ml half and half cream
25 - 50 ml water if needed to thin out the sauce

1. Cut up the chicken breast into large cubes. In a small bowl put all of the spices and mix together with the olive oil. Add the chicken, coat, well and let the chicken sit and margarine at room temperature.

2. Place the rice and the water in a pot and add the salt and margarine. Bring to the boil and then lift the lid, stir once and let simmer on low heat with the lid on for 15 - 17 mins.

3. Chop up your onion and cook it in a pot with the butter for about 5 minutes on medium - high heat. Then add the chicken cubes and cook for about 10 minutes until they are almost cooked through.

4. Add the cream, tomato sauce and paste and stir. Cook for another 5 - 1o minutes on med-low heat. Add enough of the water to thin out the sauce if it is too thick. Taste the product and adjust the seasonings to your taste. Chop up fresh cilantro to garnish it and serve it over the rice.

** just to let you know, when i made this in class mine turned out very red, and the rest of the class' had more of a yellow color. so if you get either of those colours it should be fine. just as long as it tastes good, its good.



Friday, November 28, 2008

Gourmet Banana Bread

Oven Temp: 350 F
Bake Time: 30 - 35 min
90 ml margerine
150 ml brown sugar (125 + 25)
1 egg
3 ml vanilla (2 ml banana extract, if not ripe)
1 very ripe banana, well mashed (125 ml)
250 ml flour
3 ml baking soda
25 ml belgian hazelnut coffee powder
1/2 oz. shaved chocolate
2 ml cinnamon

1. Mash banana with fork on cutting board.
2. Cream the margerine. Then add brown sugar and blend together. Add the extract (either vanilla or banana). Blend together. Add the egg. Blend. Add flour, baking soda, coffee powder, cinnamon, & shaved chocolate. Blend with a spatula then blend with beaters.
3. Grease cake pan with margerine. Pour the cake mixture into the pan and put in the oven for about 30 minutes.

Friday, May 16, 2008

Winterfest Ravioli with Alfredo Sauce

Pasta:

1 egg, beaten
10 ml oil
250 ml flour
1 ml salt
30-40 ml water

In a medium bowl whisk together the egg, oil, salt and water. Add the flour in two parts stirring with a wooded spoon. Once the dought is no longer sticky transfer it to the counter and knead it until smooth. Add the estra flour if needed until it is no longer sticky buy still easy to squeeze. (You do not want the dough to be moist or it will be hard to process through the pasta machine).

Form the ball of dough into a skinny rectangle and flatten it out with your hands. Use #1 on the pasta machine and put the dought through 3 times. Add a bit more flour it it gets moist. THen put it through #2 agian. Always run it through a bit of flour if it feels at all moist. Put it through #3-5 two times each. Lay it out on the counter to dry. Brush with egg wash.

Once you have your filing made place little teaspoons full of filling on to your pasta sheet on one half only. Make sure they are far enopught ways from the edge so that you leave yourself enought pasta around to seal them. Fold over the other side of the pasta sheet to cover the filling mounds. Seal the edges and use your ravioli cutter to makes into squares.

Filling:

375 ml cubed squash and yam (any winter beg's can be used)
30 ml mozzerella, grated
15 ml parmesan
15 ml margarine
1 clove garlic, minced
1/2 ml of any three of the following seasonings: (onion salt, cayenne pepper, Cajun seasoning, basil, cilantro, oregano, parsley, seasoning salt, pepper, garlic powder)

Take the skin off the vegetables and cut them into even sized cubes. Put about 2-3 inches of water in a pot and bring to the boil. Once it's boiling add the vegetables and cook till easily pierced with a fork. Put the cooked vegetables in the food processor with all the otehr ingredients and pulse till smooth and thick. Should not be too moist. Add any three spices from the list as well as salt and pepper. Take it to adjust the seaonings before filling the pasta.

Sauce:

100 ml cream
30 ml margarine
75 ml parmesan
seasonings (pinch of mutmeg and parsley)

Fill a large pot 1/2 full of water and bring to a rolling boil. Drop the ravioli in one at a time and boil until they float to the surface about 2-3 min. Use a slotted spoon to remove them from the wter and into your colander to dram. Drain the water out fo your large pot and put your cream and margarine in the bottom. On med-high heat, heat up the cream and mar until the marg is melted and the cream is steaming. Place all of the cooked pasta in the sauce and toss gently to coat all of the ravioli. Lay them carefully onto two plates (about 8 on each plate) and sprinkle them with a little parsley and mutmeg. Serve warm.