Bakery. Culinary Arts Department Linn-Benton Community College

Transcription

1 Bakery Culinary Arts Department Linn-Benton Community College

2 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 dough s (pies, tarts, scones) 2. Rolled-in doughs (Danish, puff pastry dough s) 3. Custard cookery 4. Pie fillings (fruit, cream and custard) 5. Pate a choux (cream puffs, éclairs) 6. Basic decorating techniques (borders, basic flowers) Each student will rotate during the term to each of the following stations: 1. Bread 2. Laminated Pastry Doughs 3. Cakes 4. Short dough/gluten Free Dietary Needs 5. Custards 6. Rounds The amount of total time in each station will vary by the number of weeks per term. On average, 1 to 1 ½ 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 10:30 to 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 Wipe Down Daily: Wash By Hand: Mixers Pastry Bags Proof Box Pastry Tips Oven Hand Tools Scales Cake Turntables Tables All Kitchen-Aid Attachments Sink 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

3 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. Help 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. 8. Set up Café pastry case: wrap desserts & pastries, write labels, and display products attractively for retail, inventory desserts/pastries.

4 BREAD STATION Breads 1 Station This station is responsible for production of all rolls for commons and Santiam Restaurant along with hoagies for pantry and Burger Buns for Santiam or Cafe. See detailed description on Production Rotations Breads 2 Station This Station is responsible for production of all Focaccias for retail in commons and Cafe along with any flatbreads, pitas or Naan breads. See detailed description on Production Rotations Breads 3 Station This station is responsible for producing two types of breads daily for retail sales, 4-6 loaves each. See detailed description on Production Rotations. Below is a checklist of the different types of doughs, loaf breads and rolls each student going through this station will be required to produce. 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) Santiam special order breads (as needed) Retail bread of choice (about 6 portions) daily Hearth breads Quantity breads (as needed) *list is posted on Bakery refrigerator door - check day ahead

5 CAKE STATION Cakes 1 This rotation is responsible for producing two completed cakes daily, one to be served on the front line in the Commons and one to be portioned and put in to gos for the Cafe. Cakes 2 This rotation is to produce a completed and plated cake for the Santiam Restaurant. This cake is to be advanced and plated in restaurant standards. 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.Cakes suited to large-scale production, appropriate to larger caterings. or 2. Highly ornate cakes with labor-intensive garnish Below is a list of recipes/techniques, which students should read in preparation for cake station: 1. Egg foam mixing methods (text) 2. Single and 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

6 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.

7 Gluten Free / Dietary Needs This station is to help you get accustomed to the ever growing needs of special diets and the process in which we handle them. You will be responsible for producing one dessert and one retail baked good for café and commons, daily. You will also learn substitutions of egg and dairy product.

8 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 Students will be required to produce a dessert daily

9 ROLL-IN STATION The students in this station produce a variety of layered (or laminated) 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 textbook, along with other professional bakery books, will provide a variety of examples for finished roll-in desserts, such as Tarte Tatin, Napoleon's, 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 down 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.

10 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.

11 Rounds

12 Rounds Index Salted Caramel Berry Coulis/Compote Chantilly Chocolate Chantilly Dark Chocolate Ganache White Chocolate Ganache Buttercream Frostings Cream Cheese Cake Frosting Cream Cheese Cinnamon Roll Frosting Chocolate Frosting Marshmallows

13 Salted Caramel Sauce Yields: aprox. 2 cups 3c Sugar ½ Lemon, Juiced Combine well off of heat Cook till Golden Amber in color stirring occasionally Remove from heat and stir in SLOWLY the following: 2c Heavy Cream 1T Kosher Salt Store at room temp in squeeze bottle. *For regular Caramel Sauce omit salt

14 Fruit Compote and Coulis Compote: 4c Frozen Berries 2c Sugar 1T Acid or Alcohol Yeild: 2 cups Cook with as LITTLE stirring as possible for 5-10min. We want berries to be as whole as possible. Drain and reserve juice. Coulis: Yeild: ½ cup Take reserved juice from compote and reduce to half. Store in squeeze bottle on top left self in reach in.

15 Chantilly Yields: 3cups 2c COLD Heavy Cream 1/3c Powder Sugar 1T Vanilla Extract Combine all ingredient in mixer with paddle attachment, whip on med speed till soft peaks form. Store in reach-in covered for up to 4 days. 2c COLD Heavy Cream 1/2c Powder Sugar 1/4c Cocoa Powder 1T Vanilla Extract Chocolate Chantilly

16 Ganache Yield: 3 cups 400g Shaved Chocolate 400ml Heavy Cream (approx. 2 cups) Heat cream and pour over chocolate let sit for 2 min and stir slowly till smooth For Whipped Chocolate Ganache - follow above instructions; once cooled put in mixer with whisk attachment and whip on med speed till double in size. White Chocolate Ganache 400g Shaved White Chocolate 200ml Heavy Cream (approx. 1 cup) Yield: 2 cups Heat cream and pour over chocolate let sit for 2 min and stir slowly till smooth Simple Buttercream Frosting Yield: 1 ½ cups

17 Ingredients 3 cups confectioners' sugar 8oz butter 1 teaspoon vanilla extract 1 to 2 tablespoons whipping cream Directions In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency. Meringue Buttercream Frosting Yield: 3 cups, enough for one 2-layer cake

18 Ingredients 1 1/4 cups sugar 1/3 cup water 5 large egg whites Pinch of cream of tartar 1 pound cold unsalted butter, cut into small pieces Directions 1. In a small saucepan over medium heat, bring the sugar and water to a boil. Continue to boil until syrup reaches the soft-ball stage, 238 degrees on a candy thermometer. 2. Meanwhile, beat the egg whites until foamy. Add the cream of tartar and beat until stiff but not dry. 3. With the mixer running, pour the syrup into the egg whites in a thin stream and beat for 3 minutes. Beat the butter into the whites. Beat for 3 to 5 minutes until smooth and spreadable. If the icing "curdles," don't panic: keep beating and it will combine. If it sits for a while, beat it on low speed to smooth it out. Swiss Meringue Buttercream Frosting Yield: ALOT

19 INGREDIENTS: Sugar Butter Egg Whites Margarine (room temperature) Cake Shortening Lemon Juice Vanilla AMOUNT: 6 lbs. 6 lbs. 3 lbs. 1 lb. 1 1/2 lbs. 2 cup 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. Cream Cheese Frosting for Cakes Yield: 4cups Ingredients

20 Cream Cheese 1# Sugar 2 cups Salt ¼ t Vanilla 2 t Heavy Cream 3 cups Instructions Bring cream cheese to room temperature, with whisk attachment whip together cream cheese, sugar, salt and vanilla, set aside. Whip heavy cream till peaks form, fold whipped heavy cream into cream cheese mixture, whisk with mixer just till incorporated. Cream Cheese Frosting for Cinnamon Rolls INGREDIENTS: AMOUNT: PROCEDURE: Cream Cheese 3# Room temp Powdered Sugar 1# 7oz

21 Vanilla Butter 1# 2oz Room temp 2T INSTRUCTIONS: Cream together cream cheese and powder sugar. Scrape the bowl 4 times and blend until there are no lumps. Add vanilla. Add butter and whip until fluffy.

22 Chocolate Frosting Yield: 1 lb. Ingredients 4oz butter, at room temperature 3 cups powdered sugar 1/4 cup whole milk, at room temperature 1 teaspoon pure vanilla extract 1/3 cup semisweet chocolate chips, such as Ghirardelli Directions In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy. Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.

23 Gelatin Marshmallows INGREDIENTS: AMOUNT: PROCEDURE: Gelatin 2 ¼ oz. Dissolve in water Water 10 oz. Powder sugar 12 oz. Corn syrup 1# 10 oz. Invert syrup 3# 12 oz. Water 10 oz. INSTRUCTIONS: Heat dissolved gelatin to 140 F. Then add powder sugar, corn syrup, invert sugar, and water and beat on high speed until stiff. Then add: To suit vanilla

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25 Cakes

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27 Cakes Index 3-Layer White Cake Brenton Butter Cake Carrot Cake Chiffon Cake Chocolate Hazelnut Meringue Cake Chocolate Cake Coconut Cake Devil Food Cake Lemon Chiffon Cake Lemon Coffee Cake Lemony Angel Food Cake Tres Leches Vanilla Sponge Cake Warm Chocolate Pudding Cake

28 3-Layer White Cake Ingredients 10oz unsalted butter, room temperature, plus more for pans 4 1/2 cups cake flour (not self-rising) plus more for pans 1 1/2 cups whole milk 9 large egg whites, lightly beaten 1 tablespoon pure vanilla extract 1/2 teaspoon almond extract 2 tablespoons baking powder 1 1/2 teaspoons salt 2 1/4 cups sugar 1 pint raspberries Directions Yield: 3 9in Rounds 1. Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside. 2. In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside. 3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary. 4. Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish. 5. Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes. 6. Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let cool completely before filling.

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30 Brenton Butter Cake Ingredients 8oz unsalted butter, room temperature, cut into small pieces, plus more for pan 1 1/2 cups all-purpose flour, plus more for dusting 1 cup cake flour (not self-rising) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 large whole egg, lightly beaten, plus 4 large egg yolks 1 cup sugar 1 cup Buttermilk Directions 1. Preheat oven to 350 degrees. Butter a 9-inch tart pan with removable bottom. 2. Sift both flours, baking powder, and salt into a large bowl; set aside. Yield: 9in Tart Round 3. In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed until doubled in volume and pale yellow, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add the butter in four parts, beating until completely combined after each, 1 to 2 minutes total. With the mixer on low speed, add flour mixture, beating until combined. 4. Transfer batter to prepared pan; with a small offset spatula, spread batter and smooth top. (If necessary, chill batter for 10 minutes before smoothing.) Refrigerate for 30 minutes. 5. Remove pan from refrigerator. Brush top with beaten egg, and mark a crosshatch pattern with a knife. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, 40 to 45 minutes. Cover with foil if browning too quickly. 6. Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm.

31 Ingredients Carrot cake 2 1/2 cups all-purpose flour, plus more for pans 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 3/4 teaspoon coarse salt 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 12oz unsalted butter, room temperature, plus more for pans 1 cup packed light-brown sugar 1/2 cup granulated sugar 3 large eggs 2 teaspoons pure vanilla extract 1/2 cup water Yield: 9in round 1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups) 2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake) Directions 1. Make the cake: Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg. 2. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans. 3. Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.

32 4. Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.

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34 Chiffon Cake with Berries Ingredients For the Cake 2 1/4 cups cake flour 1 1/2 cups granulated sugar, divided 2 1/4 teaspoons baking powder 3/4 teaspoon salt 1/2 cup oil 7 large egg yolks plus 9 large egg whites 3/4 cup whole milk 1/2 teaspoon cream of tartar 1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract Directions Yield: 8in round 1. Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture. 2. Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula. Transfer batter to pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down Chocolate and Hazelnut Meringue Cake

35 Yield: 9in Spring form Ingredients 6oz unsalted butter, plus more for pan All-purpose flour, for pan 1 cup hazelnuts (about 4 ounces) 3/4 cup firmly packed brown sugar 6 large whole eggs, separated 12 ounces bittersweet chocolate, melted and cooled, plus 4 ounces roughly chopped (1 cup) 1 tablespoon pure vanilla extract 1 tablespoon rum (optional) 1 pinch of salt 1 tablespoon cornstarch 1/4 teaspoon cream of tartar 4 large egg whites 1 cup superfine sugar Directions 1. Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan. Line bottom with parchment. Butter parchment, and sprinkle with flour; tap out excess. Set aside. 2. Spread hazelnuts in a single layer on a rimmed baking sheet. Toast until fragrant and skins start to crack, 10 to 15 minutes. Remove from oven; rub vigorously with a clean kitchen towel to take off skins. Let cool; roughly chop. Set aside. 3. Make cake batter: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar until pale and smooth. Add egg yolks, one at a time, beating well after each addition, until mixture is light and fluffy. Add melted chocolate, vanilla, and rum, if using; beat until combined. Set aside. 4. In a clean mixer bowl, combine 6 egg whites and salt; using the whisk attachment, beat on high speed until soft peaks form, about 2 minutes. Stir one-third of the egg whites into chocolate mixture. Fold in remaining beaten egg whites just until combined. Pour batter into prepared pan, and bake 25 minutes. 5. Meanwhile, make meringue: Combine hazelnuts, chopped chocolate, and cornstarch in a small bowl, and set aside. Place remaining 4 egg whites and cream of tartar in a clean mixer bowl; using a clean whisk attachment, beat on high speed until frothy. With mixer running, slowly

36 add superfine sugar; continue beating until stiff peaks form, about 8 minutes. Fold in hazelnut mixture. 6. Remove cake from oven. Using an offset spatula, spread meringue mixture on top of cake, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving. Cook's Note Use the largest spatula you own and as few strokes as possible to maintain the egg white mixture's light, airy consistency when folding it into the chocolate batter. Hazelnut skins will come right off when you toast the nuts; rub them vigorously inside a folded kitchen towel while they're still warm. An offset spatula lets you reach easily into the springform pan to gently coax the meringue over the half-baked cake layer.

37 Chocolate Cake yield: 2- ¼ sheets, 1-1/2 sheet, 2-9in rounds Mix in Kitchen Aid: 2c AP Flour 2c Sugar 3/4c Cocoa Powder 2t Baking Soda 1 1/2t- Baking Powder 1t Salt 1t Espresso Grounds Add: 1c Butter Milk 1/2c Oil 2ea Eggs 2t Vanilla Add: Mix on high for 2min 1c Boiling Water 350 in two, ¼ sheet pans well-oiled and floured. Once cake is cooled use cake cutter to cut each cake into two thin layers. This cake will be a four layer cake.

38 Ingredients Nonstick cooking spray with flour 1# unsalted butter 3 cups sugar 6 large eggs 4 1/2 cups all-purpose flour 1 1/2 tablespoons baking powder 1/2 teaspoon salt 1 1/2 cups Buttermilk 1 1/2 tablespoons pure vanilla extract 1 teaspoon coconut extract Directions Coconut cake Yield: 9in round 1. Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula. 3. In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined. 4. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.

39 Ingredients FOR THE CAKE 12oz unsalted butter, plus more for pan 1 1/4 cups unsweetened cocoa powder 1 1/4 cups hot water 3 cups all-purpose flour 1 1/4 teaspoons coarse salt 1 teaspoon baking powder 1 teaspoon baking soda 2 1/4 cups granulated sugar 4 large eggs Devil Food Cake 1 tablespoon plus 1 teaspoon pure vanilla extract 1 cup buttermilk Directions Yield: 8in round 1. Make the cake: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans, line bottoms with parchment paper, and butter paper. Whisk together cocoa powder and hot water until smooth. 2. Sift together flour, salt, baking powder, and baking soda; set aside. Melt butter and sugar in a saucepan over medium-low heat. Remove from heat, and transfer to a mixer. Beat on mediumlow speed until cooled, 4 to 5 minutes. Lemon Chiffon Cake

40 sheet Ingredients 3/4 cup cake flour 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup plus 1 tablespoon granulated sugar 3 large eggs, separated 1/4 cup vegetable oil 1 tablespoon lemon juice 2 tablespoons grated lemon zest, (about 4 lemons) 1/2 teaspoon pure vanilla extract 1/4 teaspoon cream of tartar Confectioners' sugar, for dusting Directions Yield: 1-8in round/1/2 1. Heat oven to 325 degrees and have ready an ungreased 7-inch tube pan. In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar; set aside. 2. In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add reserved dry ingredients, and beat until smooth. 3. In the bowl of an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar; beat on high speed until soft peaks form, about 1 minute. Gradually add remaining tablespoon of granulated sugar; beat on high speed until stiff peaks form, about 2 minutes. 4. Gradually fold egg-white mixture into the batter; start by folding in 1/3, then fold in the remaining 2/3. Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes. 5. Remove cake from oven; invert the pan over a glass soda bottle for 2 hours to cool. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake. Dust cake with confectioners' sugar before serving.

41 Ingredients For the Streusel 1 3/4 cups all-purpose flour 3/4 cup packed brown sugar 1 teaspoon coarse salt 6oz cold unsalted butter For the Cake 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 teaspoons coarse salt Lemon Coffee Cake 4 oz unsalted butter, room temperature, plus more for pan 1 cup granulated sugar 3 tablespoons finely grated lemon zest (from 4 to 5 lemons) 2 large eggs 1 teaspoon pure vanilla extract 1 cup sour cream For the Glaze 1 cup confectioners' sugar 3 to 4 tablespoons lemon juice Directions yield: 8in round 1. Make the streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days). 2. Preheat oven to 350 degrees. Butter a 9-inch angel food cake pan. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with sour cream.

42 3. Spoon batter evenly into cake pan. Sprinkle the chilled streusel evenly over the batter. 4. Bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes. Run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a knife around the center tube. Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube. Let cool completely on rack. 5. Make the glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down the sides. Let glaze set before slicing, about 5 minutes

43 Lemony Angel Food Cake YIELD: 1 BUNT Ingredients For the Cake 1 cup sifted cake flour 1 1/2 cups sugar 12 large egg whites 2 tablespoons finely grated lemon zest 1 tablespoon plus 1 teaspoon fresh lemon juice 1 teaspoon cream of tartar 1 teaspoon pure vanilla extract 1/4 teaspoon salt For the Lemon Cream 1/2 cup fresh lemon juice 1/2 cup sugar 1 tablespoon cake flour (not self-rising) 1/4 teaspoon salt 1 1/2 cups heavy cream, chilled 1 tablespoon finely grated lemon zest Directions 1. Make the cake: Preheat oven to 325 degrees, with rack in lower third of oven. Sift flour and 1/2 cup sugar into a bowl. 2. Whisk whites with a mixer on medium speed until frothy, about 1 minute. Add lemon zest and juice, cream of tartar, vanilla, and salt; continue whisking until soft peaks form, about 2 1/2 minutes. With mixer running, gradually add remaining cup sugar. 3. Increase speed to medium-high; continue whisking until firm, not stiff, peaks form, about 2 minutes. Sprinkle whites with 1/3 of the flour-sugar mixture. Using a rubber spatula, gently fold to combine. Sprinkle remaining flour-sugar mixture over whites in 2 additions; gently fold to combine.

44 4. Transfer batter to a 10-inch angel food cake pan with legs. Gently run a knife through the center of the batter to remove any air bubbles. Bake until a tester inserted into center comes out clean, 45 to 50 minutes. 5. Remove pan from oven, and invert onto its cooling legs (if your tube pan doesn't have legs, invert it over the neck of a wine, or similarly shaped, bottle to cool); let cool, 1 1/2 to 2 hours. Run a knife around the inner and outer edges of cake to remove. Invert onto a serving platter. (Use a knife to separate cake from bottom of pan.) Let cool on a wire rack. Unfrosted cake can be stored in an airtight container for up to 2 days. 6. Make the lemon cream: Prepare an ice-water bath. Whisk lemon juice, sugar, flour, and salt in a small saucepan over medium-high heat. Bring to a boil; whisk constantly for 1 minute, until it thickens. Transfer to a heatproof bowl set in ice-water bath to cool completely, stirring occasionally. Meanwhile, whisk cream and lemon zest with a mixer on medium speed until medium peaks form, about 3 minutes. Gently fold whipped cream into juice mixture in thirds. Refrigerate lemon cream, up to overnight. 7. Trim strips to 5-inch lengths, and roll each to form centers of flowers; fit into flower holes and let stand on wire rack until slightly dry but still sticky, about 30 minutes. 8. Frost cake with lemon cream.

45 Tres Leches Yield: ½ Sheet Pan / 14 Ramekins Ingredients 10ea 1 1/8C 1T 1 1/8C Large Eggs Sugar Vanilla AP Flour Whip eggs and vanilla until light, add sugar and whip till TRIPLE in size. Remove mixing bowl from stand, sift and hold flour into eggs 1/3 at a time. Place cake mix in desired baking containers and 350 for 10-15min until golden brown on top. Three Milks 1 can condensed milk 2 cans evaporated milk 2 cups heavy cream ½ cup rum Coconut Three Milks 1 can condensed milk 2 cans coconut milk 2 cups heavy cream ½ cup rum Vanilla Sponge Cake

46 Ingredients 1 1/2 cups sifted cake flour 1 cup cornstarch 1 tablespoon baking powder Pinch of salt 10 large eggs, separated, at room temperature 2 1/2 cups sugar 3/4 cup milk, scalded 2 teaspoons vanilla extract Directions Yield: ½ sheet Pan / 9in round 1. Heat oven to 350 degrees.sift together flour, cornstarch, baking powder, and salt. 2. Whip egg yolks and sugar on high speed until thick and pale. Reduce speed to low, and slowly add hot milk and vanilla extract. Beat at high speed until thick again. Transfer to a large bowl. Fold dry ingredients into yolk mixture in three additions. 3. Wash and dry mixing bowl and beater. Beat egg whites on low speed until frothy. Beat at high speed until soft peaks form. 4. Fold egg whites into batter in two additions. Divide between prepared pans; bake for about 15 minutes, or until cake is golden brown and springs back when pressed. Let cool completely in pans; cut out two 9-inch and two 6-inch circles

47 Ingredients Warm Chocolate Pudding Cake 3.5oz cold unsalted butter, cubed, plus more, room temperature, for ramekins 1/3 cup sugar, plus more for ramekins 6 ounces bittersweet chocolate, chopped 2 large eggs plus 2 large egg yolks 1/4 cup all-purpose flour (spooned and leveled) 1/2 teaspoon coarse salt Directions Yield: 4 Ramekins 1. Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.) 2. In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes. 3. Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.

48 Custards

49 Custards Index Caramel Custard Crème Brulee Chocolate Crème Brulee Pots de Crème Pumpkin Flan Vanilla Cheese Cake New York Cheese Cake Bread Pudding Holiday Bread Pudding Fruit Clafouti Pastry Cream Crème Anglaise Ice Cream Base

50 Ingredients 1/3 cup sugar 1/4 cup plus 1 tablespoon water 3/4 cup whole milk 1/4 cup heavy cream 5 large egg yolks 1 teaspoon pure vanilla extract Coarse salt Directions Caramel Custard Yield: 4 6oz ramekins 1. Preheat oven to 325 degrees. Heat sugar and water in a saucepan over medium-high heat, swirling occasionally, until deep amber, about 7 minutes. Carefully whisk in milk and cream. 2. Whisk together yolks, vanilla, and 1/4 teaspoon salt. Slowly pour caramel-milk mixture into yolk mixture, whisking constantly. Skim any bubbles from the top. Divide evenly among four 6-ounce ramekins. 3. Set ramekins in a 9-inch square baking dish. Pour boiling water into dish to come a third of the way up sides of ramekins. Bake until custards are just set but jiggle slightly, 27 to 30 minutes. Remove from water using tongs. Refrigerate for 20 minutes.

51 Ingredients 4 cups heavy cream 1 vanilla bean, split and scraped 1 cup plus 2 tablespoons granulated sugar 8 large egg yolks Directions 1. Preheat oven to 300 degrees. Creme Brulee Yield: 8 2. In a small saucepan, combine cream, vanilla bean and seeds, and 3/4 cup granulated sugar; place over medium heat, stirring occasionally, until bubbles start to form around the edges of the pan. Do not boil. Remove from heat and set aside. 3. Whisk egg yolks in a large bowl; while whisking constantly, slowly add hot cream mixture to egg yolks. Continue whisking until smooth. Strain custard mixture through a fine-mesh sieve set over a large liquid measuring cup; discard solids. 4. Place six shallow 7-ounce ramekins in a roasting pan; transfer roasting pan to oven. Fill each ramekin to the top with custard mixture. Add enough hot water to baking pan so that it comes halfway up the sides of the ramekins. Bake until custard is set and trembles slightly when shaken, about 40 minutes. 5. Remove ramekins from water bath and transfer to a wire rack; let cool for 30 minutes. Transfer ramekins to refrigerator and let chill for at least 4 hours and up to 3 days. 6. To serve, sprinkle each ramekin of custard with 1 tablespoon remaining granulated sugar. Using a kitchen torch held 4 to 5 inches from the surface, melt sugar using a slow and even motion, until sugar is caramelized. Serve immediately.

52 Ingredients FOR THE CREME BRULEE 2 cups heavy cream 1/4 cup plus 3 tablespoons sugar Chocolate Creme Brulee 3 ounces bittersweet chocolate, chopped (1/2 cup) 5 large egg yolks FOR ASSEMBLING 4 tablespoons sugar Directions Yield: 6 1. Preheat oven to 250 degrees. Make the creme brulee: Heat cream and 1/4 cup sugar in a small saucepan over medium heat, stirring, until sugar dissolves and the cream just begins to simmer. Add chocolate, and whisk until melted and smooth. 2. Whisk remaining 3 tablespoons sugar with the egg yolks in a medium bowl. Slowly pour cream mixture into yolk mixture, whisking constantly. Strain custard through a fine sieve. 3. Pour custard into four 4-ounce ramekins. Transfer ramekins to a roasting pan, and fill pan with enough boiling water to reach halfway up the sides of ramekins. Bake until custards are just set, 1 hour to 1 hour 10 minutes. Carefully remove from water, and let custards cool. 4. Assemble the cremes brulees: Refrigerate for 1 hour. Top each with 1 tablespoon sugar. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard. Move flame back and forth until surface is caramelized. Alternatively, broil custards on top rack until caramelized, 1 to 2 minutes.

53 Pots Du Creme Au Chocolat YIELD: 56 oz. / 14-4 oz portions INGREDIENTS: Half & Half Semisweet chocolate Egg yolks Sugar Salt Vanilla AMOUNT: 1 qt. 12 oz. 12 ea. 2 oz. pinch 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 275 F until barely set. Refrigerate.

54 Pumpkin Flan Yield: 9in round Ingredients 1/2 cup granulated sugar 3/4 cup brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon coarse salt 1 cup cooked pumpkin puree 1 1/2 cups half-and-half or cream 5 large eggs, beaten 1 teaspoon pure vanilla extract 1/2 cup heavy cream, whipped Directions 1. Preheat the oven to 350 degrees. 2. Put the granulated sugar in a 9-inch cake pan or pie plate, set on the center rack in the oven, and bake until the sugar is caramel colored, 8 to 12 minutes. Swirl to cover the bottom of the pie plate with the caramel. 3. In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, and salt. Stir in pumpkin puree. In a medium bowl, whisk together the half-and-half, eggs, and vanilla. Thoroughly blend the egg mixture into the pumpkin puree. 4. Set the pie plate in a large roasting pan, and pour the custard over the caramel. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1 hour and 10 minutes. Cool and chill in the refrigerator. Run a knife around the outside edge of the flan and invert it onto a rimmed plate. Cut into wedges or scoop and serve with a dollop of whipped cream.

55 Vanilla Cheesecake Yield: 1 spring form round Ingredients 3# 2 ¼ c 3 c 3ea 12ea Cream Cheese Sugar Sour Cream Vanilla Bean Scraped or 3T extract Egg Yolks *****************ALL AT ROOM TEMPATURE*************** In robocope cream, cream cheese and sugar making sure to scrape side often. Once there are no lumps and mixture is completely smooth add sour cream and vanilla. Once combined add egg yolks ONE AT A TIME till all are combined. Make sure all eggs are completely incorporated. The robocope will be very full but don t worry it will all fit!

56 New York Style Cheesecake YIELD: 2-8 in. Cakes or 1-10" Spring Form INGREDIENTS: Cream Cheese Granulated sugar Corn Starch Vanilla Lemon zest and juice Bitters Sour cream Butter, melted Eggs Graham crust, optional INSTRUCTIONS: AMOUNT: 3 lbs. 12 oz. 3/4 cup 1½ tsp. 1 ea. 6 dashes 1½ lbs. 3 oz. 9 ea. 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 Cinnamon Nutmeg, Allspice, Cloves Sugar 2 lbs. 2 tsp. ¼ tsp. ea. Increase 3 oz.

57 Ingredients Butter, room temperature, for baking dish 2 large eggs 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1/2 cup plus 1 tablespoon sugar 2 1/2 cups whole milk Bread Pudding 12 ounces challah bread, cut into 1 1/2-inch chunks 3 bananas, sliced 1 inch think on the diagonal 1/2 cup raisins Directions Yield: 2in ½ hotel pan 1. Preheat oven to 350 degrees, with rack set in lower third. Butter a shallow 2-quart baking dish; set aside. 2. In a large bowl, whisk together eggs, vanilla, salt, and 1/2 cup sugar until combined; whisk in milk. Add bread, bananas, and raisins; toss gently to combine. Set aside to let bread absorb liquid, about 10 minutes, stirring occasionally. 3. Transfer mixture to prepared baking dish; sprinkle with remaining tablespoon sugar. Bake until a toothpick inserted in center of bread pudding comes out clean, 50 to 60 minutes. Let cool 10 minutes before serving.

58 Ingredients Holiday Bread Pudding Unsalted butter, softened, for bowls and parchment paper 3/4 cup vanilla sugar or granulated sugar, plus more for bowls and sprinkling 1 1/3 cups Armagnac or other good-quality brandy 7 ounces assorted dried fruits, such as peaches, apricots, and pears 7 ounces pitted prunes 5 cups heavy cream 2 cups half-and-half 2 whole cinnamon sticks 2 vanilla beans, halved lengthwise; seeds scraped to loosen Zest of 1 orange 12 large egg yolks, lightly beaten 2 large loaves day-old brioche (1 pound each), cut into 1 1/4-inch cubes (18 cups) Boiling water, for roasting pan Directions Yield: 4in ½ hotel pan 1. Brush two 1 1/2-quart ovenproof bowls with butter, and sprinkle with sugar, tapping out excess; set aside. Bring brandy and dried fruits to a simmer in a medium saucepan over medium-low heat. Cook, stirring occasionally, until fruits have softened and absorbed the brandy, about 10 minutes. Transfer fruits to a work surface and coarsely chop; set aside. 2. Bring cream, half-and-half, sugar, cinnamon sticks, vanilla beans and seeds, and orange zest to a boil in a large saucepan over medium-high heat, stirring occasionally. Remove from heat. 3. Put egg yolks into a medium bowl. Whisking constantly, gradually ladle half the hot cream mixture into the yolks. Pour yolk mixture into saucepan with remaining cream mixture. Cook over medium heat, whisking constantly and scraping sides of pan, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Pour through a large sieve into a large bowl; discard solids. 4. Preheat oven to 350 degrees. Put bread into a large bowl. Add soaked fruit, reserving 1/2 cup. Pour in custard; toss to combine. Divide bread mixture between prepared bowls. Top each with half the reserved fruit. Sprinkle with sugar. Let stand until bread is saturated, about 20 minutes. 5. Set bowls in a large deep roasting pan. Brush two pieces of parchment paper with butter; place, butter side down, over bowls. Tightly cover with foil. Transfer pan to oven; add enough boiling

59 water to come 3 inches up sides of bowls. Bake 1 hour. Uncover; bake until set, about 30 minutes more. Serve warm or at room temperature with lemon sauce.

60 Ingredients 5 large eggs Fruit Clafouti 1/2 cup all-purpose flour (spooned and leveled) 1 cup sour cream 1 cup whole milk 3/4 cup granulated sugar 3/4 teaspoon pure vanilla extract 1/4 teaspoon fine salt 4 1/2 cups Confectioners' sugar, for dusting Directions Yield: 4 2 cup baking ramekins / 3 qtr. dish 1. Preheat oven to 375 degrees. In a medium bowl, whisk together eggs and flour until combined. Add sour cream, milk, granulated sugar, vanilla, and salt and whisk to combine. Pour mixture into four 2-cup baking dishes or a 3-quart baking dish. Scatter fruit in a single layer in batter. Bake until custard is browned at edges and center is set, 30 minutes. Let cool slightly. Serve warm, dusted with confectioners' sugar.

61 Ingredients 1/2 cup sugar 1/4 cup cornstarch Pinch of coarse salt 2 cups whole milk 4 large egg yolks 2 tablespoons unsalted butter 1 teaspoon pure vanilla extract Directions Pastry Cream Yield: 2 ½ cups pastry cream 1. Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a simmer. Continue to cook until it comes to a boil. Let boil 1 minute. Remove from heat and add vanilla. 2. Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.

62 Crème Anglaise yields: 3 cups Steep: 2 1/2c Milk 1T Vanilla or 1 vanilla bean Whisk Together in separate bowl: 9 Egg Yolks 1c Sugar 1T Corn Starch Temper steeped milk into egg mixture; return to heat till slightly thick. Remove and let cool.

63 Ice Cream Base Yeild: 2 ½ quarts Heat: 2c Milk 5c Heavy Cream Whisk Together: 9ea Egg Yolks 1 1/2c Sugar Temper heated cream into eggs If making salted caramel Ice Cream omit sugar and add salted caramel to heavy cream when heating. Then temper into eggs. Strain To make hazelnut ice-cream add 2c fine chopped hazelnuts to heavy cream and strain out, temper into eggs and sugar

64 Short Doughs

65 Short Dough Index Giant Chocolate Chip Cookies Giant Oatmeal Cookies Peanut Butter Oatmeal Chocolate Chip Cookies Chocolate Brownies Fruit Bars Fruit Crisp Raspberry Cream Sandwich Cookies Scones Butter Pie Crust Pate Brisee Flaky Pie Dough Sweet Shortcrust (Tart Crust) Blueberry Ricotta Tart Brown Butter Apple Pie Berry Pie Traditional Pumpkin Pie

66 Ingredients Giant Chocolate Chip Cookies 2 cups all-purpose flour, spooned and leveled 1 1/2 teaspoons baking soda 1 teaspoon salt 4oz unsalted butter, room temperature 1 cup granulated sugar 3/4 cup packed brown sugar 2 large eggs 2 teaspoons pure vanilla extract 12oz chocolate chips Directions Yield: Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. 2. In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla. 3. With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips. 4. Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in two batches, using two baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through. 5. Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.

67 Ingredients Giant Oatmeal Raisin Cookies 1 1/2 cups all-purpose flour (spooned and leveled) 1 teaspoon baking soda 1 teaspoon salt 8oz unsalted butter, room temperature 3/4 cup packed light-brown sugar 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 2 1/2 cups rolled oats 2 cups raisins 1 cup sweetened shredded coconut Directions Yield: 4 1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. 2. With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, and coconut; beat just until combined. 3. Drop level 1/4-cup measures of dough, 1 1/2 inches apart, onto baking sheets. 4. Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

68 Peanut Butter Oatmeal Chocolate Chip Cookies Yield: 6 doz small 2 doz large Ingredients 3 cups old-fashioned rolled oats 1/3 cup whole wheat flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon coarse salt 1 cup packed light-brown sugar 1 cup granulated sugar 8oz unsalted butter, softened 1/2 cup natural peanut butter 2 large eggs 1 teaspoon pure vanilla extract 2 cups salted whole peanuts 2 cups semisweet chocolate chips Directions 1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside. 2. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. 3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips. 4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper. 5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days