Bake Shop Recipes

8/7/2019 Bake Shop Recipes

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WEIGHTS & MEASURES

LIQUID MEASURES:

3 TEASPOONS = 1 TABLESPOON

16 TABLESPOONS = 1 CUP

4 CUPS = 1 QUART

4 QUARTS = 1 POUND

16 OUNCES = 1 PINT

8 OUNCES = 1 CUP

1 CUP = 8 FLUID OUNCES

CUP = 4 FLUID OUNCES

2 TABLESPOONS = 1 FLUID OUNCES

2 CUPS = 1 PINT

1 QUART = 32 FLUID OUNCES

GALLON = 64 FLUID OUNCES

GALLON = 2 QUARTS

GALLON = 4 PINTS

GALLON = 8 CUPS

1 GALLON = 128 FLUIDOUNCES

1 GALLON = 4 QUARTS

1 GALLON = 8 PINTS

1 GALLON = 16 CUPS

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1 TABLESPOON = OUNCE

1 TEASPOON = 1/6 OUNCE

7- GRAIN BREAD

2# 8oz High Gluten Flour

25# Caravan 7-Grain Bread Mix

14# Cold Tap Water

4 oz Saf-Instant Yeast

Combine all ingredients and let mix for approx. 15

minutes till dough completely forms. Place into bread

pans that have been sprayed. Put in proof box at 90

degrees with 70 percent humidity, when bread has

raised just above the pan; place into 425-degree oven

with 40 seconds of steam for 5 minutes. After timer

goes off, reset for another 15 minutes. Put onto rack to

cool. 2# Loaves

YIELD 22 BREAD PER BATCH

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ALMOND MACAROONS

Yield: 18 dz.

Scoop # 40

Almond Paste 1 can

Granulated Sugar 3# 12 oz

Egg Whites 1# 8 oz

Method:

1) Combine sugar & almond paste in 20 qt mixer with

paddle.

2) On 1st speed add whites very slowly till a paste is

formed. Continue adding whites slowly.

3) Scoop out into sliced almonds, pick up & place on

parchment paper.

2 dz per pan

4) Bake at 350 degrees for 20 minutes with pulse on.

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APPLE MOUSSE3 Ring Molds

Yields 30 45

Yolks 12 Each 18Each

Sugar 1 lb 1 lb 8 oz

Water 4 oz 6 oz

Gelatin 2 oz 3 ozApple Pucker 9 oz 12 oz

Green Color 3 Drops 4 DropsWhite Couv. Chocolate 2 lb 4oz 3 lb

6 ozHeavy Cream 3 qts 4

qtsApple Puree 30 oz 45

oz

Method:

Line Ring Molds with clear plastic strips, place a thick piece of Chocolate Cream Cake in the bottom andfill ring mold to 1/8 from top of Plastic strip inside ofring.

1) Melt White Chocolate set aside.

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2) In Separate bowl combine the Apple Pucker and then the

gelatin; let bloom. Once bloomed put on water bath to

dissolve. (DO NOT OVER HEAT)

3) Whip Heavy Cream to Full Volume4) Whip Yolks Stiff

5) Cook Sugar and Water to blow temperature; slowly add to

Yolks while mixing.

6) Add the gelatin mixture to yolks

7) Add the melted Chocolate8) Put the Yolk Mixture into a bigger bowl; fold in Whipped

Heavy Cream, Green Color and the Apple Puree

Store in freezerGarnish top with Whipped Heavy Cream and a Mint

Sprig. To serve - put Chocolate shell around the Mousse;

Dots of Carmel Sauce on the plate.

BAILEYS WHITE CHOCOLATE TART

7 LB COUVERTURE WHITE CHOCOLATE

12 OZ BAILEYS IRISH CREAM LIQUEUR

4 LB UNSALTED BUTTER

2 QTS BAG EGGS

1 QT YOLKS (PASTURIZED)

16 TBSP HONEY

Method:

1) Par bake sugar dough Tart shell; set aside

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4 lb 12oz All Purpose Flour

1 oz Baking Soda

oz Salt

Method:

1) Cream Butter; Brown Sugar & Sugar; Cream well

2) Add Bananas; Beat until bananas are dissolved

3) Add Eggs and incorporate

4) Sift & add the remaining dry ingredients;

incorporate

Scale 4 lb per loaf

Bake at 350 degrees for about 1 hr 15 min.Yields: 4 Loaves

BANANAS CAKE FORMULA

20# BANANAS

20# SUGAR

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5 qts Milk

2 lb 8oz Sugar

40 oz Yolks

5 qts Heavy Cream

Method:

1) Bloom Gelatin in 1 qt of the Milk

2) Combine remaining Milk & Sugar; bring to a boil;

add gelatin

3) Whisk into the yolks; (add Flavor); let cool to room

temp

4) Fold in the Whipped Heavy Cream; pour into molds

ASAP

~ Any Flavor can be added

~ For Strawberry Add 15 oz Strawberry Fruit O and

1 can

Strawberry Topping

~ Yields 200 3 oz portions (Heart Molds)

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BEAR CLAW FILLING

10 lb Cake Crumbs

6 lb Sugar

4 lb Butter

2 lb Almond Paste

1 qt Egg Whites

2 oz Almond Flavor

Method:

Combine butter, sugar & almond paste. Add crumbs &

combine well. Add water & almond flavor, combine well.

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BEIGNETS

Servings: 4

Salad oil for frying

1 cup All Purpose Flour

4 tsp Sugar

tsp Nutmeg

1 cup Water or Milk

1/3 cup Butter

tsp Salt

1 tsp Vanilla Extract

4 Eggs, at room temp.

Method:

1) In a large heavy skillet or deep-fat fryer, heat 3inches at 350 degrees.

2) Meanwhile, combine flour, sugar and nutmeg, setaside. In medium saucepan heat water and milk,

butter and salt over medium heat until boiling andbutter is melted.

3) Add Vanilla, then add flour mixture all at once. Stirbriskly with a wooden spoon until mixture leavessides of pan and forms a ball.

4) Continue stirring a few minutes more to dry.Remove from heat and beat until slightly cooled.Add Eggs, one at a time, beating well after eachaddition.

5) Using 2 spoons, shape a generous tablespoon ofdough into an oblong shape and drop into hot oil.

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Fry 3 or 4 at time, turning beignets as they rise tothe surface. Fry 3 to 4 minutes, until golden brown

6) Drain on paper towels and sprinkle immediatelywith sifted confectioners sugar. Repeat withremaining batter. Makes about 2 dozen beignets,115 calories each.

BLACK FOREST CAKE

1 Devils Food Cake cut into 3 layers

Filling Whip Topping with a thin layer of Cherry Filling

Ice top and side with whip topping

Garnish sides of cake with Dark Chocolate Shavings

Garnish top with whip topping rosettes and a chocolate

dipped cherry

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BOURBON BARS

1 lb 14 oz All Purpose Flour

1 lb 11 oz Powdered Sugar

6 oz Coco Powder

12 oz Butter

6 oz Eggs

5 oz Water

2 lbs Cream Cheese

3 lb 8 oz Condensed Milk (sweetened)8 oz Eggs

12 oz Bourbon

3 oz Butter

8 oz Chopped Pecans

Method:1) Sift all dry ingredients; combine 12 oz butter, mix

until crumbly; set 1 lb 6 oz of mix aside for top.

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2) Add 6 oz of eggs & 5 oz of water; mix until dough

forms; spread dough onto sheet pan; set aside

3) Beat cream cheese until fluffy; add condensed

milk slowly. Beat smooth; add 8 oz eggs &

bourbon; mix well; pour over base.

4) Add the 3 oz of butter to the mixture that was set

aside; mix well; add the pecans; mix.

5) Sprinkle mixture over top of sheet.

~ Bake at 350 for about 25 minutes or until set.

~ Yields 1 full sheet

BREAD PUDDING

Yields 16 200 pans

3 gal + 3 qts Bag Eggs

32 lb 8 oz Sugar

30 qts &

10 qts Heavy Cream12 oz Vanilla

5 oz Cinnamon

2 oz Nutmeg

Method:

1) In 80 qt bowl, combine sugar, cinnamon, andnutmeg; add eggs & combine.

2) Add milk & vanilla; combine at low speed.

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3) Bake at 300 for about 60 to 80 minutes in a

water bath.

BRIOCHE DOUGH

Yields: 2 1 lb loaves

Yeast 2 oz 1 ozHigh Gluten Flour 10 lb 5 lb

Sugar 14 oz 7 oz

Salt 3 oz 1 oz

Eggs 5# 2 #

Butter 5 lb 2 lb

Method:

1) Add flour, sugar, salt; mix to combine with yeast.

Add eggs, let dough form.

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2) Add softened butter; mix for about 20 minutes or

until dough is no longer shiny.

Put dough on sheet pan dusted with flour,

cover and let rest in cooler for 3 to 4 hours

before making up.

Scale: Loaves 14 oz

Proof: Bake at 380 in Rack Oven for 15 to 20

minutes.

BUTTERSCOTCH BROWNIES

Sheet Yield Full Sheet

6 oz Butterscotch Topping 12 oz

2 lb Powdered Sugar 4 lb

12 oz Melted Butter 1 lb

8 oz

20 oz Eggs Bag 40

oz

10 oz High Gluten Flour 1 lb 4 oz

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2 oz Cake Flour 4

oz

12 oz Walnuts 1 lb

8 oz

Method:

1) Combine the Butterscotch topping, the butter,

and the powdered sugar

2) Add eggs; combine well

3) Add flours; combine

4) Last, add walnuts

~ Bake at 360 for about 30 minutes

CANNOLI MIX

2 lb Whole Milk Ricotta Cheese

8 oz Sugar

1 tsp Vanilla Extract

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tsp Cinnamon

1 lb Candied Fruit

Method:

Combine all ingredients except for candied fruit in food

processor. Fold in fruit.

CAPUCCINO TART

Crust

1 lb 5 oz Graham Cracker Crumbs

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5 oz Sugar

3 oz Ground Pecans

3 oz Ground Almonds

10 oz Melted Butter

Method:

1) Combine all dry ingredients in mixing bowl

2) Add melted butter, combine well

3) Line sides and bottom of pan with parchment

paper

4) Put 10 oz of mix per 11 Tart pan; compress

down evenly. Bake at 350 for 7 to 10 minutes or

until golden brown.

5) Put in freezer until cool

Fillings:

1st Layer: 72 oz Ganache / 16 oz per tart

2nd

Layer: 3 lb Mocca Buttercream / 12 lb per tart 12oz

3rd Layer:Kahlua Coffee Better Cream / thin layer on top

of butter cream / decorate the top using a Rose

tip

~ Garnish with Chocolate Shavings

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CARROT CAKES

Stage 1Water 15 lbOil 7 lb 8 ozSpice Cake Mix 50 lb bag

High Gluten Flour 4 lb

Pour water and oil into 80 qt mixing bowl with the paddleand bowl scraper. Add cake mix and flour. Blend for 1minute on 1st speed to incorporate. Cream 3 minutes on3rd speed.

Stage 2Water 7 lb 8 oz

Incorporate water 1 minute on 1st speed. Cream 3minutes on 2nd speed.

Stage 3Carrots 10 lbRaisins 5 lb

Add the carrots and raisins, mix on 1st speed to

incorporate. Scale 1 qts per 10 cake pan. Bake at350 for about 45 to 60 minutes or until center springsup when lightly pushed down.

Carrot Cake IcingButter 10 lbCream Cheese 20 lbPowdered Sugar 50 lbNiblet Walnuts 7 lb 8 ozVanilla Extract 5 ozRaisins 7 lb 8 oz

Method:1) Cream the softened butter and cream cheese

well in 80 qt bowl

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2) Add powdered sugar slowly; cream well3) Add raisins and walnuts; incorporate

CHEESE DANISH FILLING

10 LB Cream Cheese

4 lb Sugar

1 lb All Purpose Shortening

10 ea Eggs

1 lb 5 oz All Purpose Flour

2 lb Pineapple Filling

Method:

Cream shortening, sugar, flour & cheese. Combine eggs;

add & combine pineapple.

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CHEESECAKE

Yield: 16-10 Cakes

60# CREAM CHEESE18# SUGAR

1# CORNSTARCH2 GALLON EGGS2# PASTEURIZED YOLKS7 # 8 oz SOUR CREAM4 oz VANILLA

Method:1) In 80 qt bowl with beater and scraper attachment.

Blend sugar and starch together for a couple of

minutes, add cheese and cream together.2) Add eggs, yolks in three stages and finally sour

cream.3) Bake in water bath at 300 degrees with pulse for

approx. 2 hours and 15 minutes.

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CHOCOLATE CUSTARD FOR CHOCOLATE BANANAFANTASY

Heavy Cream 1 qt Yields 36 RingMolds

Couverture Chocolate 3 lb Need 4 Loavesof BananasButter 12 oz BreadMilk 3 qts + 2 cupsEggs 18 eachYolks 12 eaBrown Sugar 2 lb

Method:1) Boil Cream; Pour over chopped Couverture

Chocolate and Butter. Mix until Chocolate is meltedand smooth.

2) Combine above in pan with Milk over medium heat,Stir until combine and remove from heat.

3) In separate bowl, whisk together the Eggs, Yolks,and Sugar.

4) Whisk the Chocolate mixture slowly to the Eggmixture; Stain.

To Assemble;1) Scoop Ganache using a number 10 scoop and put

into freezer.2) Cut all the crust from 4 Loaves of Banana Bread and

discard the Crust, then cut the Banana Bread into

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For Wicked Ganache - Add oz Fresh groundBlack Pepper to Cream Mixture before boiling. (4teaspoons per 20 each batch)

Yields: 20 ea 40 ea60 ea

Couverture Chocolate 2 lb 4 lb 6 lb

Butter 1 lb 2 lb 3 lbEggs 12 ea 24 ea36 ea

Yolks 12 ea 24 ea36 ea

Sugar 10 oz 20 oz30 oz

Vanilla Extract 1 oz 2 oz 3 ozAll Purpose Flour 15 oz 1 lb 14 oz

2 lb 13 oz

Method: Melt Chocolate and Butter together.

1) Whip Eggs, Yolks & Sugar together until light incolor and stiff (about 6 to 8 minutes); fold inChocolate Mixture and Vanilla.

2) Sift Flour over top of mixture and fold in.

Spray dishes with nonstick spray and use a #8Scoop to put batter into dish

Bake at 375 degrees for 7 minutes, Remove fromoven and push frozen Ganache balls in middle ofcake. Smooth batter over ball and return to ovenfor 7 minutes longer. Let cool and remove fromcup.

( Bakes best in rack oven)

CHOCOLATE MOUSSE

Converture Chocolate 10 lb 8 ozBag Eggs 2 qts + 1 cup

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Egg Whites 2 qts + 3 cupsSugar 3 lbBetter Cream Icing 3 gal

Method:1) Whip Better Cream Whip to medium peak Set

aside2) Whip Whites & 1 lb of sugar Set aside

3) Whip Eggs & 1 lb of sugar Stiff4) Add Chocolate to Whipped Eggs; then add of theEgg White and Combine

5) Fold above mixture into the Better Cream; then foldin remaining Whites.

Yields: 500 2 Tart Shells ( about 4 Cases)

CINNAMON SUGAR FOR DANISH

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COCONUT DIAMONDS

Crust:15 oz Butter (softened)8 oz Sugar1 tsp Salt1 lb 14 oz All Purpose Flour (sifted)

Method:Cream Butter, Sugar, and Salt; Mix in flour until crumbly.Pat into Full Sheet pan; Bake at 350 degrees for about15 minutes until lightly browned

Filling:15 ea Eggs7 tsp Vanilla2 lb 12 oz Brown Sugar

3 oz All Purpose Flour1 Salt1 lb 8 oz Flake Coconut14 oz Chopped Walnuts

Method:1) Slightly beat Eggs; add Vanilla; gradually add Brown

Sugar, beating just till blended2) Add Flour and Salt

3) Stir in Coconut and Nuts4) Spread over baked crust; Bake about 25 to 30

minutes or until wooden pick comes out clean. For Bar Desserts, cut 2 X 1

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COCONUT MACAROONSYields: 5 Sheet Pans about 70 per pan

6 LB SUGAR3 CUPS WATER2 LB CORN SYRUP

12 OZ BUTTER OZ SALT6 LB 4 OZ MAC COCONUT6 OZ CAKE FLOUR OZ CREAM OF TARTAR3 CUPS (amount may vary) EGG WHITES

Method:1) In saucepan bring Water, Sugar & Corn syrup to a

boil.2) In mixing bowl, combine the Mac Coconut, Cake

Flour, and Salt & Cream of Tartar.3) Add the boiling mixture to the above and mix 3

minutes on 3rd speed.4) Slowly add the Egg Whites to the above mixture

and combine, mix for a few minutes. Pipe out withPastry Bag and Large Star Tip.

5) Bake at 350 degrees for about 13 minutes with

pulse button on.

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CORNBREAD SHEETS FOR DRESSING

Amount Ingredients1 GAL WHOLE MILK2 GAL WATER1 - GAL LIQUID EGGS1 GAL OIL10 # SUGAR20 # (5 BAGS} CORNMEAL12 OZ SALT

30 # HIGH GLUTEN FLOUR2# 2 OZ BAKING POWDER

Method:

Place all liquid ingredients into 80 qt mixing bowl, adddry in next (baking powder last) mix on 1st speed for 3minutes, 2nd speed for 5-8 minutes. Pan up into fullsheet pans with pan extenders, (2 gallons per pan) bake

at 350 degrees on pulse setting for 40 45 minutes.Cool and remove extenders put into Cres Cor Box forstorage

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CORNBREAD SHEETS FOR HOUSEAmount Ingredients

1 GAL WHOLE MILK1 GAL WATER1 GAL LIQUID EGGS1 GAL OIL20# SUGAR

15# CORNMEAL12 OZ SALT30# HIGH GLUTEN FLOUR2# 2 OZ BAKING POWDER

Method:Place all liquid ingredients into 80 qt mixing bowl, adddry in next (baking powder last) mix on 1st speed forminutes, 2nd speed for 5 minutes. Pan up into full sheet

pans (1 qt per pan) bake at 350 degrees for 20 25minutes.

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CREAM CHEESE ICING

30# Block Cream Cheese7# - 8 oz Buttercream

4# Sifted Powdered Sugar

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CREAM PUFF & CLAIR BATTER

1 Gallon Water

2 Qts Oil5 lb 8 oz All Purpose Flour4 Qts Bag Eggs (Amount may vary)

Method:1) Bring water & oil to a boil; Put into mixing bowl with

the paddle2) Add the flour; incorporate for 1 minute then mix on

3rd speed for 3 minutes

3) Add eggs slowly; Mix on 3rd speed for 4 minutes

_ Bake at 380 degrees for about 25 to 30 minutes

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CRME BRULEE

Amount Ingredients

8 qts Ultra Pasteurized Heavy Crme (40%)2#-8 oz Granulated Sugar4# Pasteurized Egg Yolks8 each Vanilla Beans Seeded

Yield 62 each

Method:Heat Cream (DO NOT BOIL) and sugar together tilldissolved. Remove from heat and temper in yolks.Deposit into #852 Ramekin Dishes on straight sheetpans. 18 dishes to a pan staggered (4-3-4-3-4) Bake at200 degrees in Baxter Oven without water and Pulsebutton off for approx. 40 minutes.

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CUSTARD FOR QUICHE

Yield 20 Pies

Bag Eggs 1 galHeavy Cream 7 qtsNutmeg 1 ozOnion Powder 3 oz

_Mix Nutmeg and Onion powder together_Blend with Ham and Cheese_Mix just to blend ingredients_Bake sheets of Quiche at 350 degrees for about

35 minutes

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EXCELLENT OATMEAL RAISIN BAR

Crumb Part:6 cups Flour6 cups Quick Oatmeal4 cups Packed Brown Sugar2 tsp Baking Soda3 cups Butter or Margarine

Filling:1 cup Sugar4 tbsp Cornstarch8 cups Raisins4 cups Water

To prepare filling:_In saucepan combine sugar and cornstarch, stir in theraisins and water. Cook and stir till bubbly._Stir flour, oats, brown sugar & soda. Cut in butter tillmixture is crumbly, pat 2/3 of the crumbs in the bottomof an ungreased Full Sheet pan._Spread with the filling, sprinkle with the remainingcrumbs._Bake 375 degrees for 25 30 minutes. Cool; cut in tobars.

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FOCCACIA

2 GALLON + 1 QT WATER2# OLIVE OIL6 OZ EGG WHITES6 OZ SUGAR10 OZ SALT

10 OZ DRY YEAST2 OZ DRY OREGANO2 OZ DRY THYME4 OZ GRANULATED GARLIC2 OZ WHITE PEPPER26# HIGH GLUTEN FLOUR6# CAKE FLOUR

Method:1) Use warm water to dissolve the yeast with the dried

herbs and garlic in 80 qt bowl.2) Mix till bowl forms and then scale into 4# pieces. Let

rest on bench for about 25 minutes till double in size.

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3) Roll out to size of sheet pan and dock thoroughly. Letproof and bake in a 425 degree oven for about 30minutes or till golden brown.

_Use steam twice in the beginning for 40 seconds (2twenty second intervals)

FRENCH BUTTERCREAM

50# Pail of Fondant31# Sweetex (Cake Icing)5#- 7# Butter (Soften not Melted)4 oz Vanilla Extract2 oz Orange Emulsion

Fondant and Sweetex in 80 qt bowl paddle on 1st tillsmooth, andbutter and mix till smooth. DO NOT OVERMIX.

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GRAHAM CRACKER MIX

20# GRAHAM FLOUR3# CAKE FLOUR6# SUGAR10# GOLDEN AWARD LIQUID BUTTER4# {+ or -} EGG WHITES

Method:1) In 80 qt bowl with beater, blend all dry ingredients for

two or three2) Add in Golden Award, blend together.3) Add in egg whites last.

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12 oz. Per 10" Cake Pan2# - 8 oz Full Sheet

GRISSINI BREAD STICKSYields: 100 1 oz Sticks

3 lb 4 oz Water3 oz Yeast7 oz Olive Oil3 oz Honey2 oz Salt6 lb 8 oz High Gluten Flour

Method:1) Add above into 20 qt bowl in listed order. Mix 1

minute on 1st speed, then 8 minutes on 2nd speed.

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2) Roll down to about inch, wash with water, fold inhalf, roll to stick together.

3) Cut into 1 oz strips.

_Bake at 400 degrees with 20 seconds steam for 10 12minutes or until Golden Brown

HAY STACKS

BATCH7# 8 oz Whites 3# 12 oz11# 4 oz Granulated Sugar 5# 10 oz5# 15 oz Mac. Coconut 3#9# 6 oz Flake Coconut 4# 11 oz5# 10 oz Raisins 2# 13 oz2# 8 oz Pecans 1# 4 oz2 oz Salt 1 oz2 oz Vanilla 1 oz

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Method:Stir all together.

HAZEL NUT MACAROONS

1 lb Eggs2 lb Brown Sugar1 oz Vanilla4 oz A. P. Flour3 qts Ground, Toasted Hazel Nuts

Method:1) Whip whites till frothy. Add sugar and beat till stiff

peaks.

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2) Fold in vanilla and flour.3) Fold in hazel nuts.4) Bake 350 degrees for 13 minutes.

HAZELNUT TORTE

1 Devils Food Cake cut into 4 layers

Filling - Whip Topping mixed with Hazelnut GanacheCoat with Hazelnut GanacheGarnish with Hazelnut Buttercream rosette and aChocolate Quill

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JACK DANIELS PECAN CAKEYields 16 10 Rounds

4 cakes 16 cakes8 cakes

Butter 2 lb 8 lb4 lb

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Toasted Chopped Pecans 2 lb 10 lb5 lb

Cake Flour 2 lb 2 oz 8 lb 8 oz4 lb 4oz

Baking soda 1 oz 8 tbl (4oz)2 oz

Light Brown Sugar 2 lb 6 oz 9 lb 8 oz4 lb 12 oz

Salt oz 1 oz ozBag Eggs 3 cups 3 qts 1 qtJack Daniels 2 cups 8 cups(2qts) 1 qtVanilla 1/3 cup 1 ozWater 3 cups 12 cups (3qts) 1 qt

Method:1) Cream butter & brown sugar

2) Add pecans, mix in3) Add eggs, whiskey & vanilla, combine only4) Add dry on low, scrape5) Add water, do not over mix

Bake at 300 degree for about 1 hour Scale 2 Qts per 10 pan

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JALAPENO CHEDDAR CORN MUFFIN MIX

6# Water3# Liquid Eggs3# Oil4# 8oz Sugar7# 8 oz All Purpose Flour

3# Cornmeal10 oz Baking Powder1# 8oz Shredded Cheddar Cheese10 oz Ground Jalapeno Pieces

Combine all ingredients & mix thoroughly for approx. 4minutes. Spray muffin pan very lightly and deposit withnumber 12 muffin scoop. Bake at 400 degrees for 14 15 minutes till firm in the center of muffin.

Yield 13 doz. Muffins

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LADY FINGER COOKIES OR SHEETS

Yolks 36 eachSugar 12 oz Step 1High Gluten Flour 12 oz

Egg Whites 36 each Step 2Sugar 6 oz

Corn Starch 12 oz Step 3Sugar 6 oz

Method:1 - Whip the yolks, sugar and flour together by hand

2 - Whip the whites and the sugar. Whip stiff; Fold intoabove3 - Mix the starch and the sugar together in separatebowl; Fold into above

Scale 2 qts per sheet Yields 4 full sheets Bake at 380 for about 15 min

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LEMON BLUEBERRY CHEESE CAKEYields: 8 10 Cakes

CrustGround Vanilla Wafers 6 lb

Golden Award Liquid Butter 28 ozLemon Zest 2 ozFillingCream Cheese 12 ozSugar 6 lb 8 ozLemon Zest 4 ozAll Purpose Flour 12 ozCorn Starch 8 ozVanilla 1 oz

Salt 1 ozEggs 48 eaLemon Juice 32 ozBlueberries 8 cupsToppingsSour Cream 48 ozSugar 4 ozLemon Zest oz

Method: Crust1) Combine Vanilla Wafers, Zest & Golden Whirl.2) Put 14 oz in each pre-greased pan and press onto

bottomMethod: Filling

1) Cream the Sugar, Cream Cheese & Lemon Zest;Scrape

2) Add the Flour, Starch, Vanilla & Salt; Cream well;Scrape

3) Add 1/3 of the eggs; Scrape; Beat on LOW for 2Minutes; Scrape; Add remaining eggs & beat onLOW Speed for 2 minutes; Scrape

4) Add Lemon Juice & Mix on LOW for 1 Minute5) Pour into pans6) Sprinkle 1 cup Blueberries over top

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Bake in Water Bath at 275 degrees for about 1hour, turn oven down to 250 degrees for aboutanother hour or until internal temperature ofcheesecake filling reaches 175 degrees

Let cool completely before proceedingMethod: Topping

1) Combine the Sour Cream, Sugar & Lemon Zest2) Spread evenly over top of cake and refrigerate for

30 minutes before cutting.

LEMON MADELINESYield: 5 sheets

Granulated Sugar 2#Fresh Eggs 16 eaLemon Zest 1 cap

All Purpose Flour 8 ozCake Flour 1#Melted Butter 2#

Method:1) Cream together melted butter and sugar in 20 qts

bowl. Scrape bowl.2) Slowly add eggs alternating with flours and zest.

Scraping bowl when these ingredients are added.3) Pipe batter into Madeline molds way bake at 375

degrees for approx. 10 minutes or till golden brown.

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LEMON ZEST

case Lemons1 qts Water

6 lb Sugar

Method:

1) Using a Zestor, remove Zest from Lemons.2) Combine Water and Sugar; Bring to a Boil; Add

lemon Zest3) Bring back to a boil; reduce heat to a simmer; cook

for about another 5 to 10 minutes or until zest is

soft and airadisant.4) Let cool completely, strain all the liquid and pat dry

the zest.5) Once the Zest is fairly dry, combine the zest in

sugar; sift to remove most of the sugar. Lay out onsheet pans and let dry

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MAGIC BARSYields: 1 full sheet

1 LB 11 OZ MELTED BUTTER3 LB GRAHAM CRACKER CRUMBS5 LB 12 OZ CONDENSED MILK 1 LB 14 OZ CHOCOLATE CHIPS1 LB FLAKE COCONUT

15 OZ NUTS

Method:1) In a bowl, combine the melted butter and the

crumbs.2) Press the crumbs into the bottom of a greased

sheet pan using a rolling pin.3) Pour the milk over the crust and spread evenly.4) Combine the chips, coconut, and the nuts in mixer;

sprinkle over top of the milk.

_ Bake at 340 degrees for about 30 to 35 minutes.

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METHODS OF MAKING BUFFET CAKESCut All Buffet Cakes in 16 pieces/ #8 Scoop is a #8 Ice cream Scoop

Carrot Cake1 10 Carrot Cake Layer Cut into 3 layers3 - #8 Scoops Carrot Cake Icing per layer

Ice Top and sides smooth Garnish Sides with Walnut Niblets Garnish each slice with an Orange Buttercream Carrot and a

Green Buttercream leaf on top

German Chocolate Cake1 10 Chocolate Cream Cake Layer cut into 3 layers3 - #8 Scoops of German Chocolate Icing per Layer

Ice Sides with Chocolate Buttercream; Coat sides withChocolate Sprinkles

Ice Top with German Chocolate Icing Garnish each piece with a Chocolate Buttercream Rosette

Chocolate Cake

1 10 Devils Food Layer cut into 3 layers3 - #8 Scoops Chocolate Buttercream per layer (ChocolateButtercream Recipe follows)

Ice and Comb sides and top with Chocolate Buttercream Using Chocolate Sprinkles, put a boarder around bottom of

cake Garnish using Chocolate Buttercream pipe a horn Rosette and

a Chocolate Triangle decoration

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Chocolate Buttercream1 container Vanilla Buttercream10 oz Cocoa Powder1 lb Powdered Sugar

Whip together in 12 qt Mixing Bowl_Yields enough for 6 complete cakes

Lemon Coconut Cake1 10 White Cake Layer into 3 layers

3 - #8 Scoops Lemon Filling per layer Sprinkle Coconut on each layer Lightly ice side and top with Buttercream icing, then lightly ice

sides and top with Lemon Filling over the Buttercream. Put Coconut on sides and on top Sprinkle Coconut on each layer

Cherry Cake1 10 White Cake cut into 3 layers2 - #8 Scoops Buttercream Icing and 2 - #8 Scoops cherry Filling perlayer

Ice and Comb sides and top with Buttercream Icing Using Toasted, sliced almond, put a 1 boarder around bottom

of cake Garnish with a Buttercream Rosette topped with a Glazed

Cherry.

PASTRY CREAM (CREAM PIES)Batch Size Full Milk 4 gal 2 gals 1qt 1 gal 2cupsSugar 9 lb 4 lb 8 oz 2 lb 4 ozButter 6 lb 3 lb 1 lb 8 ozYolks (Pasteurized) 5 lb 2 lb 8 oz 1 lb 4 oz

Cornstarch 3 lb 1 lb 8oz 12 oz

Method:1) Put 4 gal Milk, Sugar & Butter into steam kettle. Turnthe kettle on at Level 7; bring to a boil.

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2) In a separate bowl combine the milk, cornstarch, and theyolks.3) When milk begins to boil, whip the yolk mixture into themilk mixture, continue whipping until the mixture gets thickand smooth.4) Turn Kettle off and use for Pies.

PEACH FRANGIPAN TART

1 Sugar Dough Tart Shell

Fill with Frangipan, Arrange sliced Peaches around top andBakeAfter baked and cooled, lightly glaze the top & side; puttoasted almond on sides.

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PEANUT BUTTER BROWNIES

Sheet PanYield 3- Full Sheet Pans

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1 lb Butter 6 lb1 lb Brown Sugar 6 lb1 cup Sugar 2 lb 10oz cup Peanut Butter 1 lb 14 oz6 each Eggs 36 each2 tsp Vanilla Extract 1 oz4 cups All Purpose Flour 8 lb 4 oz tsp Salt 1 oz

2 tsp Baking Powder 1 oz2 cups Chocolate Syrup 96 oz1 cup Chopped Nuts (mixed) 2 lb 4 oz

Method:1) Cream the Butter, Sugars, and Peanut Butter2) Slowly add Eggs & Vanilla3) Sift all Dry ingredients; add to above and combine

_Spread a layer of mix in bottom of pan; then put a

layer of Chocolate Syrup (2 cups for sheet and 4cups for full sheet). Then divide remaining mix intopans and spread evenly over top of syrup._Sprinkle nuts over the top and bake at 350 degreesfor about 35 minutes.

PEANUT BUTTER PIE

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30# Cream Cheese16# Granulated Sugar6# Salted Butter

Blend together (DO NOT OVER MIX)

6 Jars Peanut Butter

Add to above mixture mix till completelyincorporated and smooth

2 Gallon Butter Cream Icing

Whip to medium peak on separate 80 qt bowl, addto other bowl and mix together.

Yield: Approximately 52 pies

Fill 9 Graham cracker Shell with about 2# of filling andslightly dome off with cake spatula. Let set in freezerfor about 4 hours. Ganache the tops of pies, let set andthen garnish rim with granulated peanuts.

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PECAN & WALNUT TART

2 LB BUTTER1 LB BROWN SUGAR6 OZ SUGAR1 LB 8OZ HONEY8 OZ HEAVY CREAM

4 LB NUTS

Method:1) Put butter, brown sugar, honey, sugar & heavy

cream in a boiler.2) Let it boil, then put nuts in for about five minutes on

boil.3) Remove and pour in tart shells.

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PESTO FOCACCIA SHEETS1 Sheet 7 Sheets

Stage 1Dry Yeast 1 oz 7 ozHot Water 8 oz 56 oz

Honey 1 oz 10 ozHigh Gluten Flour 4 oz 1 lb 12oz

Stage 2Water 20 oz 1 gal 12 ozOlive Oil 8 oz 56 ozPesto 4 oz 28 ozKosher Salt 1 oz 7 ozHigh Gluten Flour 3 lb 4 oz 22 lb 12 oz

Method:Stage 1

1) Using the mixing bowl, combine the Yeast, Water &Honey. Stir together until Yeast dissolves intowater; add Flour & mix to make a sponge. Let riseuntil double.

Stage 22) Add remaining Water, Olive Oil, Flour & Salt; Using

Dough Hook Attachment, mix on Medium speed tomake soft dough. Beat for 3 minutes. Allow torelax for 10 minutes at Medium speed.

3) Remove from bowl, roll into rectangle, place onsheet pan lightly oiled with Olive Oil, cover withplastic & let relax for 15 minutes.

4) Roll to size of sheet pan, brush with Olive Oil &dimple with fingertips.

Scale at 6 lb pieces Proof for 10 minutes Bake at 400 for 15 minutes

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PIE DOUGH10 LB ALL PURPOSE SHORTENING15 LB ALL PURPOSE FLOURPINCH SALT8 OZ SUGAR8 EA EGGS3 QTS MILK

Method:1) Combine Shortening and all Dry ingredients until

small Chunks2) Slowly add milk & egg; mix only to combine

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PIZZA DOUGH FORMULA FOR EDR PIZZA{EVERY 8 DAYS}

50# All Purpose Flour1 qt. 1 pint Olive Oil28# Warm Water5 oz. Salt1# 4 oz. Sugar1 Bag Dry Yeast

Mix until pulls from sides of bowl {dough is soft}Scale 4# ballsRound and let set for 5 minutes on bench spray sheetpanRoll out and pack into sheet pan

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PRAIRIE WHEAT

25# Prairie Wheat Flour5 oz Saf-Instant Yeast11# Water5# Honey

Yield 26 at 1# 8oz

- Dip into oats- Cornmeal on dry sheet pans

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PUMPKIN BROWNIESYields 4 Full Sheets

5 lb 8 oz All Purpose Flour2 oz Baking Powder1 oz Baking Soda

1 oz Pumpkin Spice1 lb 12 oz Sugar8 lb Brown Sugar2 lb 8 oz Walnuts1 qt Oil2 qt Bag Eggs8 lb Pumpkin Solid

Method:1) Mix all dry ingredients2) Incorporate the Liquids3) Incorporate the Walnuts

_Bake at 350 degrees for about 25 minutes

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PUMPKIN CHEESE CAKE

44 LB CREAM CHEESE11 LB SUGAR8 QTS EGG BAGS50 EZ YOLKS

3 LB 10 OZ HONEY2 QTS HEAVY CREAM2O LBS PUMPKIN SOLID5 TBLS CINNAMON2 TBLS NUTMEG2 TBLS GINGER5 TBLS PUMPKIN SPICE

Method:1) Combine the Spices with some of the sugar in a

separate bowl; then add to the Cream Cheese.2) Cream the Cream Cheese and the Sugar3) Add the Pumpkin Puree & Honey; Scrape the bowl;

Combine4) Add the Eggs and the Yolks slowly; Scrape; Combine5) Add the Heavy Cream; Incorporate

_ Bake at 310 degrees for about 90 minutes

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PUMPKIN CREAM BRULEE

40 Dishes Yield 60

Dishes2 lb 8oz Pumpkin Solid 3 lb 12 oz2 lb Sugar 3 lb4 ea Vanilla Beans 6 ea8 tsp Cinnamon 12 tsp2 tsp Nutmeg 3 tsp2 tsp Ginger 3 tsp1 tsp Allspice 1 tsp21 oz Pasteurized Yolks 1 qt

16 oz Bag Eggs 24 oz3 qts Heavy Cream 4 qts

Method:1) Combine all the spices with the sugar; then mix the

sugar mixture with the Pumpkin solid.2) Combine Yolk and Eggs3) Scrape seeds for Vanilla Beans and put in fine sifter;

pourHeavy Cream through sifter to get only the Vanilla

into mixture.4) Last; Stir in the Heavy Cream.5) Let set for about 1 hour; Skim foam from top and

pour into dishesl

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_Bake at 300 degrees for 20 minutes, turn and bake forabout 20 more minutes or until center is set.

PUMPKIN PIES

Yield 60 9 pies 10 pies 1 piePumpkin Solid 6 cans 1 can 2 c(Libbys #10)Sugar 22 lbs 3 lb 10 oz 1 cupsCinnamon 4 oz oz tsp

Allspice 2 oz oz tspNutmeg 2 oz oz tspGinger 2 oz oz tspPumpkin Spice 2 oz oz tspSalt 5 oz oz pinchCorn Starch 1 lb 2 oz

1 tbs & tspEggs 3 gallons 2 qts 10 ozMilk 3 gallons 2 qts 6 ozHoney 5 lbs 13 oz 2 tbs

Method:1) Mix Pumpkin and half the sugar in 80 qt bowl with

whip

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2) Mix the other half of sugar with the spices and cornstarch in separate bowl; then add to above; mixwell.

3) Slowly add the Eggs, then the milk, and last thehoney. Incorporate

_ Bake at 340 degrees for 35 to 40 minutes.

RECIPES FOR FILLINGSYields 3-12 tarts/cut in 8 pieces

Garnish:2 lb 6 oz Couverture Chocolate1 qt Heavy Cream

Method:Bring heavy cream to boil; pour over chopped chocolate;stir until chocolate is melted

Mocca Buttercream:3 lb Buttercream2 oz Mocca Paste

Method:

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Combine buttercream and mocca paste

Kahlua Coffee Buttercream;1 lb Buttercream2 oz Kahlua4 oz Marie Brizard Coffee Flavor

Method:

Put everything into mixing bowl, whip to full volume

RED VELVET CAKEBake at 350 degrees for 25 to 30 minutes

9 - 10 Yield 13 102 lb 2 oz All Purpose Shortening 3 lb 3 oz6 lb 8 oz Sugar 9 lb 12oz20 ea Eggs 30 ea5 lb 8 oz Cake Flour 8 lb 4 oz cup Cocoa Powder cup1 oz Salt 1 oz2 cups Red Color 3 cups oz Almond Flavor 10 oz1 oz Baking Soda 2 oz5 oz Vinegar 7 oz

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2 qts Butter Milk 3 qts

Method:1 ) Cream the Shortening, Sugar, & Eggs2) Sift the Flour, Cocoa Powder, and Salt 3 times; add toabove alternating with Butter Milk3) Combine the Vinegar, Baking Soda, Almond Flavor,and Red Color

(Add to above and mix to combine)

RICE PUDDING

Amount Ingredients

1# 4 OZ BUTTER5 GALLON WHOLE MILK2# 4 OZ GRANULATED SUGAR5# CALROSE RICE (WASHED)3 OZ VANILLA OZ GROUND NUTMEG Stage 12 QT WHOLE EGGS2 QT WHOLE MILK

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2# 4 OZ SUGAR Stage 24 BOXES GOLDEN RAISINS Stage 32 QT WHOLE MILK

Method: Yield 6 hotel pans1 ) Place all ingredients in first stage into steam kettleand place heat setting on 6 or 7 to cook slowly. Stiroccasionally as rice is cooking.

2) Take second stage and put into 20 qt mixing bowl,incorporate together with whip on 1st speed only.3) After first stage cooks down about a third of the way,temper milk into eggs and continue to cook till slightlythick.4) Turn off kettle, add raisins and continue to stir untilcompletely cooled. Add in the 2 remaining qts of wholemilk.5) Deposit into 2 hotel pans (three-quarters full), cover

with plastic wrap, date and put into cooler.

SACHER TORTE

42 each Eggs (separated)2 lb 4 oz Sugar1 lb 2 oz High Gluten Flour12 oz Cake Flour

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12 oz Cocoa Powder12 oz Ground Hazelnuts12 oz Couverture Chocolate1 lb 5 oz Butter

Method:1 ) Whip yolks with 15 0z sugar until light & fluffy.2) Sift the flour & cocoa powder together; mix in the

groundnuts.3) Melt the chocolate & butter together. Keep warm4) Whip egg whites to a foam. Gradually add remaining1 lb 5 oz of sugar, whip to stiff peaks. Fold yolk mixtureinto whites, then fold in the dry ingredients. Fold in thechocolate mixture last. Divide the mixture evenly into 6 10 pans.

_Bake at 375 degrees for about 20 minutes (Let cakes

cool completely before using)

Assembly:1) Cut skin from top & cut each cake into two layers.2) Heat Apricot Glaze until completely melted andsmooth3) Place 6 oz of glaze on each bottom layer and spreadit out quickly, forcing it into the cake before it has achance to form a skin. Add the second layer and press

them into the glaze.4) Ice the top and sides of the cake with Apricot Glaze.Put in cooler until the glaze is set and cool; then glazewith Chocolate Ganache.

_ Garnish with a Rosette of chocolate buttercream and achocolate triangle with SACHER wrote on it with WhiteChocolate.

SOFT DOUGH (Cinnamon Swirl Loaves)

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1 qt Water qt Milk1 qt Eggs1 lb Melted Butter1 lb 8 oz Sugar2 oz Salt12 lb High Gluten Flour

2 oz Yeast

Method:1) Dissolve yeast in Hot water, set aside2) Add all remaining ingredients into 20 qt mixing

bowl; when dough starts to form add the yeast.

_Mix for 8 minutes, cover and let rise to double in size._ For Cinnamon Swirl Loaves; Scale at 1 lb. Use Danish

cinnamon sugar inside.(Yields 20 1 lb Loaves).

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STEAKHOUSE PEACH COBBLER AND STREUSSELFORMULA

Peach Cobbler Yields 35 CrocksAmount Ingredients1 gal Reserved juice from #10 cans of SlicedPeaches1 # Brown Sugar

oz Nutmeg

10 oz Clear Jel Starch1 qt Reserved Juice and if needed water toadd

4 each Drained #10 cans of Sliced Peaches

Method:

1) Cook reserved juice, sugar, and nutmeg together tofull boil. Dissolve starch into juice/water mix andadd at full boil.

2) Cook until second boil, remove from flame. Lightlyfold in the peaches, let cool and put into bucket forstorage.

_ As needed for restaurant order, use large ladleand deposit one scoop into ramekins to fulfill

order.

Cinnamon Streusel - Yield 9# 1 ozAmount Ingredients2# Butter2# Brown Sugar1 oz Cinnamon oz Vanilla Extract

2# Cake Flour2# AP Flour

1#-8oz Granulated Sugar

Method:

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1) Blend butter, sugar, and vanilla together (DO NOTCREAM), till combined.

2) Remove from bowl, work the flour into the mixtureby hand and lastly add the sugar to finish. Put intoplastic tub and seals.

SUGAR DOUGH(Will fit in 20 qt bowl)

4 lb 8 oz Sugar 8 lb 4 oz9 lb Butter 4 lb 8 oz13 lb 8 oz All Purpose Flour 6 lb 12oz36 oz Eggs (Bag) 18 oz oz Vanilla Extract oz

Method:1) Cream Butter & Sugar2) Incorporate Eggs & Vanilla3) Add Flour; Mix until the mixture just forms a dough

Put on a floured sheet pan; compress down;cover with paper and store in refrigerator.

Let come to room temperature before rolling out Bake at 380 degrees until light golden brown

around edges

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SUNDRIED CHERRY RYE BREAD

12# 4oz Cold Tap Water25# Rye Bread Base5 oz Saf-Instant Yeast

5# Ground Sundried Cherries

Follow exact same procedure for 7-Grain Bread, howeverscale and round into 2# oz balls and place two per panonto cornmeal dusted sheet pans. Proof and bake exactlythe same as 7-Grain Bread. 2# loaves

Yield 19 BREAD PER BATCH

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SWEET POTATO PIES

60 9 PIESINGREDIENTS 10 PIES

6 cans Yams mashed solid (10#) 1 can22 lbs Sugar 3 lb 10oz2 oz Nutmeg oz5 oz Cinnamon 1 oz5 oz Salt oz1 lb 6 oz Corn Starch 2 oz3 gal Eggs 2 qts2 gal Milk 3 lb

5 lbs Honey 13 oz

Method:1) Mix Sweet potatoes and half the sugar in 80 qt bowl

with whip.2) Mix the other half of sugar with the spices and

cornstarch in a separate bowl and add to above; Mixwell.

3) Slowly add the eggs, then the milk, and last the honey,incorporate.

_Bake at 350 degrees for 35 to 40 minutes or untilbaked.

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SYRUP FOR LADY FINGERS

2 lb 2 oz Mocca Paste1 gal Hot water1 qt Marie Brizard

Method:Combine all let set over night. Pour in clean containersleaving access paste on bottom.

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TIRAMISU FILLING

32 each Yolks24 oz Powdered Sugar1 cup Rum (Bacardi Rum)

6 cups Heavy Cream7 lbs 8oz Mascapone Cheese

Method:1) Whip Yolks, Sugar, & Rum on double boiler until

reaches 110 degrees. Put in mixer and whip untilcool and thick.

2) In a separate mixing bowl whip the Heavy creamuntil thick; mix the Mascapone cheese with theHeavy Cream, add the yolk mixture and fold in byhand.

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TOFFEE MOUSSE (TOFFEE MUDSLIDE)Yields: 56 4 oz

3 LB 12 OZ COUVERTUREMILK CHOCOLATE

2 QTS HEAVY CREAM6 OZ SUGAR

12 EA WHITES5 OZ SUGAR

1 OZ GELATIN4 OZ WATER

12 EA YOLKS5 OZ SUGAR

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10 OZ DOOLEYS TOFFEE LIQUOR

Method:1) Melt Chocolate; Set aside2) Whip Heavy Cream; set aside for soft peaks3) Sprinkle gelatin over water; mix and let bloom; Heat

on water bath until dissolved.

4) Whip whites & sugar; set aside for soft peaks5) Whip yolks & sugar; whip stiff6) While whipping on low add the Liquor, then the

gelatin, then the Milk Chocolate.7) Transfer to a bigger bowl and fold in the whites;

then fold in whipped Heavy Cream.

_Pipe into Flex Pan Molds & Freeze

Assembly:_Remove from mold; Place on brownie; coat withGanache and stripe with Milk Chocolate._Use Brule sauce flavored with Vodka & Kahlua on platearound dessert with dots of Chocolate Sauce. Use toothpick to swirl through Chocolate sauce making design.

TRIPLE CHOCOLATE MOUSSE CAKE1 Cake cut into 3 Layers / 4 Layers per Cake / Yields 8-

10 Cakes

Filling:White Chocolate Mousse1 lb 8 oz White Chocolate Mousse Powder3 qts Heavy Cream_ Whip together until stiff

Milk Chocolate Mousse1 lb 8 oz White Chocolate Mousse Powder3 qts Heavy Cream12 oz Mild Chocolate (Melted)

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_Whip heavy cream and mousse powder together untilstiff; Fold Mousse into Milk Chocolate

Chocolate Mousse1 lb 8 oz Chocolate Mousse Powder3 qts Heavy Cream_Whip together until stiff

Method:_Brush each layer with simple syrub mixed with CreamDe Cocoa; divide mousse between 8 layers

Start with Dark Chocolate Mousse on bottomlayer.

Milk Chocolate Mousse in the middle layer White Chocolate Mousse in the top layer Lightly Ice the top and sides with White

Buttercream; Put in freeze To finish; coat cake with Ganache

VANILLA PUDDING FOR BANANA PUDDINGYields 13 200 Pans

2 CASES VANILLA PUDDING MIX10 GAL. MILK

Method:Put milk in 80 qt bowl; add vanilla pudding mix withwhip.

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2 bags vanilla wafers & 6 bananas (sliced) per200 pan

2 qt. Vanilla pudding per pan Top with Better Cream Garnish with crushed vanilla wafers

_If too thick, add a little more milk.

VANILLA SAUCE FOR STEAKHOUSE

1 gal Heavy Cream2 qts Milk1# - 8oz Sugar

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2# - 4 oz Pasteurized Yolks3 oz Cornstarch oz Vanilla

Method:1) Bring Cream, Milk, & Sugar to a boil.2) Mix yolks, cornstarch and vanilla together; temper

into cream and milk mixture.3) Cool till thick and coats the back of a spoon.Remove from fire and place into ice bath to coolimmediately.

Grand Marnier Sauce: WhiteRussian Sauce:2 qts Vanilla Sauce 2 qts VanillaSauce

4 oz Grand Marnier 3 oz Kahlua1 oz Vodka

Chocolate SauceToffee Coffee Sauce4# Ganache 2 qts. VanillaSauce1# Chocolate Syrup 4 oz. DooleysToffee Liqueur

4 oz Jack Daniels

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WAFFLE MIX

3 Gallon Water9 Pound Whole Eggs6 Pound Butter (Melted)6 Bag Waffle Mix

Method:Add all ingredients together. Mix with wire whip.

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WHITE CHOCOLATE BAVARIAN CREAM CAKEYields 18 10 Cakes

10 qts Milk5 lb Sugar

10 oz Gelatin2 qts & 15 oz Yolks10 qts H. Cream4 lb White Chocolate8 oz G. Marnier

Method:1) Bring Milk, Sugar & Gelatin to a boil; then whisk into

yolks

2) Add chocolate, mix until smooth; let cool.3) Whip H. Cream & G. Marnier to med peaks; Fold into

above.

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WHITE CHOCOLATE BREAD PUDDING

20 Dishes

Ingredients 38 Dishes2 qts + 3 cups WhipCream 5 qts + 2 cups30 oz Milk 1 qt + 3 cups1 lb 8 oz Sugar3 lbs3 lbs Couverture White Chocolate6 lbs

8 each Eggs 16each30 each Yolks 60each

Method:1) Bring Whip Cream, Milk and Sugar to a boil; Pour

over chopped White Chocolate and stir untilChocolate is melted.

2) In separate bowl combine the Eggs and yolks;Whisk the above into the Yolk mixture slowly.

3) Tear French Bread into pieces and place into 16 ozSouffle dishes; Fill with Custard and let the Breadsoak in the mixture for 15 minutes and top off thedish with Custard.

_Bake in a water bath at 300 degrees for about 25to 35 minutes.

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