Week 3 Costing Assignment 2
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module_3_AdvancedRecipesFallDinner_fall_2022.docxDesserts
Honey Vanilla Ice Cream-No Churn-serves 12
Ingredients
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milk, sweetened condensed |
14 oz |
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cream, heavy |
1 pt |
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vanilla extract |
2 tsp |
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honey (raw if possible) |
2 tsp |
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Directions
❶ Mix in a separate bowl the sweetened condensed milk and vanilla. ❷ Whip the cream in a different bowl to stiff peaks. Stir one-third of the whipped cream into the condensed milk mixture. Mix the remaining cream together until fully blended ❸ Chill until frozen, garnish with the honey and serve
Chocolate Chip Cookies-masi-serves 50
Ingredients
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butter, unsalted (room temperature) |
2.5 cups |
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sugar, granulated |
1.5 cups |
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sugar, light brown |
2.5 cups |
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eggs |
4 ea |
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vanilla extract |
4 tsp |
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salt |
2 tsp |
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baking soda |
2.5 tsp |
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chocolate chips (70% cacao discs) |
2.5 lb |
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flour, cake |
17 oz |
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baking powder |
3 tsp |
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flour, bread |
3.3 cups |
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honey |
0.5 cup |
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Directions
1. Cream the butter and the sugars and honey in the bowl of a mixer fitted with the paddle attachment. Beat until light, approximately 5 minutes at medium speed. 2. Add the eggs to the creamed mixture one at a time. Add the vanilla. 3. Stir the salt, flour, baking powder, and baking soda together and add to the creamed mixture. 4. Stir in the chocolate chips by hand Portion the dough using a #20 scoop onto a paper-lined sheet panand let sit overnight. 5. Garnish with just a little Pink himalayan sea salt and bake at 350°F (180°C) until the cookies are golden brown and cooked through, approximately 10 to 12 minutes. Serve 2 cookies per order, garnished plate with fudge sauce and 1 small scoop of vanilla ice cream.
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Dark Chocolate Fudge Sauce Makes 4 servings Ingredients
Directions ❶ Combine the cream and honey in a saucepan and bring just to a boil, stirring frequently. ❷ Chop the chocolate and place in a large bowl. ❸ Pour the hot cream over the chocolate and stir with a whisk until completely melted. ❹ Store well covered and refrigerated. Gently rewarm over a bain marie if desired. Approximate value per serving: Calories 129 kcal, Total Fat 9.92 g, Calories from Fat 89.28 g, Saturated Fat 6.05 g, Trans Fat N/A, Cholesterol 21 mg, Sodium 7.49 mg, Total Carbohydrates 11.68 g, Protein 0.92 g, Vitamin A 225.3 IU, Vitamin C 0.11 mg, Iron 0.46 mg, Calcium 14.66 mg
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Freeform Apple Pies Makes 4 servings
Ingredients
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Dough |
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butter, unsalted |
8 oz |
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flour, all purpose |
8 oz |
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salt |
1 tsp |
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water (ice cold) |
3 fl oz |
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Filling |
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apple (peeled, cored, large dice) |
1 lb |
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butter, unsalted |
1 oz |
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sugar, granulated |
2 oz |
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cinnamon, ground |
1/4 tsp |
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vanilla extract |
1 tbl |
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brandy, apple |
2 fl oz |
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Egg wash |
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eggs |
1 ea |
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milk |
1 fl oz |
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sugar, sanding (for garnish) |
as needed |
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Vanilla Ice Cream (for garnish) |
as needed |
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Caramel Sauce (for garnish) |
as needed |
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Directions
1 To prepare the dough, cut the butter into medium dice and place it in the freezer for 5 minutes. Sift the flour with the salt. Toss the butter with the flour and salt and then place the mixture in the bowl of a food processor. Pulse until the butter chunks are the size of very small peas. Drizzle in the ice water and pulse just until the dough barely comes together. Do not overmix. 2 Turn the dough out onto a work surface. Press it gently and quickly, then divide the dough into four rounds. Place the rounds on a sheet pan, cover them with plastic wrap and refrigerate for approximately 20 minutes before rolling out. 3 To prepare the filling, heat a sauté pan over high heat, add the apples and let them brown slightly. Add the butter and let it melt so that it loosens and frees the apples from the bottom of the pan. Then cook for approximately 1 minute, add the sugar and let it brown, stirring occasionally. Add the cinnamon and vanilla extract. Add the apple brandy and flambé. Cool the filling before assembling the pies. 4 Prepare the egg wash by whipping the egg together with the milk. 5 On a floured surface, roll out each round of dough into a circle approximately 8 inches (20 centimeters) in diameter. Place an appropriate-size plate or other circular object on top of the rolled-out dough and cut out a circle. 6 Place one-quarter of the apple filling in the center of each dough round, leaving 11⁄2 inches (3.7 centimeters) of dough exposed along the edges. Brush the dough with egg wash and then fold the border over the filling in approximately five or six folds, each fold slightly overlapping the previous one. Place the pies on a sheet pan and brush additional egg wash over the surface. Sprinkle with sanding sugar. 7 Place the pies in the freezer until frozen. (Freezing will help prevent the butter running from the crust during baking.) 8 Preheat the oven to 400°F (200°C). Bake the frozen pies, rotating them occasionally. Bake until the apples are tender and the crust is evenly browned, approximately 20 minutes. Serve warm or at room temperature, dusted with powdered sugar and accompanied by whipped cream or ice cream and Caramel Sauce.
Cinnamon Rum Snickerdoodle Bars-20 servings
Ingredients
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butter, unsalted |
2 cups |
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sugar, granulated |
2 cups |
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sugar, light brown |
2 cups |
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eggs |
4 ea |
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rum, dark (Bacardi) |
1 tbl 1 tsp |
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vanilla extract |
2 tsp |
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Dry Ingredients |
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flour, all purpose |
5 cups |
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baking powder |
2 tsp |
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cinnamon, ground |
2 tsp |
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salt |
1 tsp |
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sugar, granulated |
1/2 cup |
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cinnamon, ground |
1 tbl |
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chocolate, white |
1 lb |
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Directions
Cream butter and sugar on medium speed for 5 minutes, using a flat beater. Add eggs, vanilla, and rum to creamed mixture. Mix thoroughly. Mix dry ingredients. Add to creamed mixture. Mix on low speed until well blended.
Press mixture onto a parchment lined half sheet pan.
Combine sugar and cinnamon. top dough with cinnamon sugar mixture Bake at 350°F for approximately 25-30 minutes.
Cut into portions, garnish with caramel drizzle, extra cinnamon sugar,and white chocolate daisy decoration.
Caramel Rum Sauce Makes 6 servings
Ingredients
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sugar, granulated |
9 oz |
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water |
2 fl oz |
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Lemon Juice (fresh) |
0.5 fl oz |
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cream, heavy (room temperature) |
4 fl oz |
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butter, unsalted (cut into pieces) |
0.75 oz |
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rum |
1 fl oz |
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Directions
MISE EN PLACE ► Warm cream. ► Cut butter into pieces. ❶ Combine the sugar and water in a heavy gauge, medium heavy saucepan. Stir to moisten the sugar completely. Place the saucepan on the stove top over high heat and bring to a boil. Brush down the sides of the pan with water to remove any sugar granules. ❷ When the sugar comes to a boil, add the lemon juice. Do not stir the sugar, as this may cause lumping. Continue boiling until the sugar caramelizes, turning a dark golden brown and producing a rich aroma. ❸ Remove the saucepan from heat. Gradually add the cream and rum. Be extremely careful, as the hot caramel may splatter. Whisk in the cream to blend. ❹ Add the pieces of butter. Stir until the butter melts completely. If necessary, return the sauce to the stove to reheat enough to melt the butter. ❺ Strain the sauce and cool completely at room temperature. The sauce may be stored several weeks under refrigeration. Stir before using.
Approximate value per serving: Calories 49.14 kcal, Total Fat 1.96 g, Calories from Fat 17.64 g, Saturated Fat 1.22 g, Trans Fat N/A, Cholesterol 6.68 mg, Sodium 1.72 mg, Total Carbohydrates 8.24 g, Protein 0.1 g, Vitamin A 73.37 IU, Vitamin C 1.16 mg, Iron 0.02 mg, Calcium 3.68 mg
