ALL RECIPES LISTED HERE ARE BY MY HAND AND EITHER HAVE A PROVEN SUCCESSFUL POPULAR SALES RECORD FROM PREVIOUS FOOD SERVICE ESTABLISHMENTS I PLIED MY CRAFT AT OR THEY ARE NEWLY CREATED & TESTED IN MY KITCHEN.

 KEY LIME PIE   

Crust:

½ cup minced pecans

8 oz. salted butter

3 cups graham cracker crumbs

3 T sugar

Heat the pecans in all of the butter, stir in sugar, mix well.  In a mixing bowl add the butter & pecans to the graham crumbs and mix thoroughly.  Work with this mix while WARM, line pie tin evenly.  This mix will line three 9 inch pie tins.

 

In a mixing bowl, blend evenly and smoothly this slurry:

½ cup cornstarch

4 large egg yolks

8oz water

 

In a pot, (Do not use an aluminum pot) mix in:

6oz water

8oz Roses Lime Juice

1 cup granulated sugar

2 envelopes of gelatin, 3 for a firmer consistency

Stir and bring to a simmer and quickly mix in the slurry with a whip.  Simmer slowly for about 5 minutes, mixing evenly and continuously until mixture thickens.  Cook slowly as to not curdle egg yolks.  Remove from pot and add to a mixing bowl large enough to handle folding the egg whites into it, let it cool a bit.

In a separate mixing bowl, whip to a hard peak 8oz of egg whites, 5oz granulated sugar, and the zest from 4 grated limes.  Fold this meringue slowly and completely into the cooked mix.

This can be done while the mix is still warm with no ill effect.

Add mix to pie shells. 

Whip 8 large egg whites, 1 cup sugar and 2 teaspoons of Cream of tartar to a peak.  Use this to top the pies.  Whipped cream can also be used at time of service.

Raspberry Sauce:  One 10oz package of frozen raspberries in syrup & 1 T lemon juice, simmer, puree, strain & cool.  OR: 2 half pints of raspberries, 4 oz apple juice, 1 T lemon juice, simmer, puree, strain & cool.

PLANTATION POUND CAKE

½   Pound all-purpose flour                           ½ Pound salted butter

½   Pound Whole eggs-separated = approximately ½ cup of each yolks & whites

½   Pound granulated sugar                           8oz Heavy Cream = 1 cup

3 Tablespoons Orange zest

1 teaspoon Vanilla extract                       1 tablespoon Lemon Juice

Melt butter with vanilla extract + Lemon Juice and Orange zest & set aside.  Divide the sugar between the Egg Whites, Yolks & Heavy Cream.  Whip each one separately with the sugar added to a peak.  In a large enough mixing bowl to hold all ingredients, first place the whipped egg whites and egg yolks in that bowl, do not mix yet.  Stir your melted butter, and slowly pour the melted butter into the egg mixture2-3 oz at a time, folding it in with a rubber spatula.  Alternate the butter with similar amounts of flour spread out across the mix, folding it in gently.  Continue folding in butter and flour until completely and smoothly mixed.  Fold in the whipped cream next.   It is not important for each additional ingredient added be mixed completely at that time, only at the end when everything is in the bowl.  Adding each item slowly, alternating helps insure an even mix with minimal folding.

Place your batter in a greased & floured mold of your choice.  No more than ½ way up the depth of the pan.  Placing a piece of baking paper or parchment paper on the bottom before filling with batter helps ensure a clean removal once done.  Bake at 350 until firm and a tooth pick comes out clean.  Time will vary depending on the size & type of pan you choose.  This batter can also be used in muffin tins.  For a more moist cake orange juice/triple sec can be brushed on it or sprayed on the cakes after they are removed from the oven.

Black Berry Puree

Slowly simmer-covered- 1 pint of Black Berries in 2-4oz. of juice (apple, grape, peach, mango all work just fine).   Add 2t lemon juice and 2T sugar.  When berries become soft after a few minutes and easily fall apart when stirred with a whip remove from stove.  Add to a food processor or blender.  Puree and strain out pips.  Cool and store in clean container, sealed, in refrigerator.  Freezes well.  Can be used for sauces, salad dressing, marinades, glazes, jam, icing or fillings.  Simmer longer for a thicker sauce/puree.

BOTTOM PIE DOUGH

1# cake flour

½ cup A.P. Flour

9oz butter flavored shortening

6 oz. cold water

1T salt

1T sugar

Dissolve salt and sugar in water.  Break up shortening into small pieces and combine them with the flour in a mixing bowl until a crumbly texture takes shape.  Add water then mix only until the dough comes together for the first time.  Be gentle, the more you mix the tougher and less flaky the crust.  Spread out on a sheet of baking paper, roll to about 3/8 inch thick.  Gently lay into pie pan, do not stretch it out.  If anything make sure it is “loose by allowing extra dough into pan.  Let rest for a little while before filling.  Trim excess dough off edges of pan.

TOP PIE DOUGH

1# cake flour

½ cup A.P. Flour

7oz shortening-butter flavored

4 oz-one stick-sweet butter-cold

5 oz cold water

1T salt

1T sugar

Repeat bottom dough method for this recipe.  After pie shell is filled, brush egg-wash on top edge around pie shell.  Lay dough on top of pan.  Cut off excess dough.  Crimp edges of dough all around pie pan.  Lightly egg-wash top for more brown colored finished look.  Dough bakes well at 375.

Flourless Chocolate Cake

10oz semi sweet chocolate
18oz egg whites whipped to a peak with ½ cup sugar
4oz salted butter
Melt chocolate & butter together and blend well.  Fold in egg whites.
It is best baked in a spring form pan, buttered & floured lightly.  Fill pan to about the ½ way mark before baking.  Bake at 350.  Bake until dry & springy to touch.    Cake will collapse when removed from oven.  This is normal.  Press down evenly with a pan base the same size as the spring form pan or a sturdy clean piece of cardboard cut to fit the pan while warm.  Remove from the pan by turning the cake upside down onto another base or plate  and remove pan base.  The bottom is actually the top for service presentation.  This will give you the best level and rounded molded cake.  Cake can be finished with chocolate ganache, butter cream, powdered sugar, fruit or dusted with cocoa.  Additional flavors can be added to the cake before baking like citrus oils, rum, almond, mint extract, berry extracts,  nuts or soaked dried fruits.

Red Raspberry Sorbet

Best if raspberries are cooked, strained and slightly sweetened.  Using raspberries that have not been cooked and reduced to strengthen flavor will make a weaker flavored sorbet.  Using raspberries frozen in syrup is not a good substitute.  Buy raspberries that are bruised, they will be cheaper.  This will not hurt quality, you are cooking them anyway.  It will take about 4 half pints to make 1 pint of puree.  Use about 2T sugar to each ½ pint, 1t lemon juice and 2oz water as a ratio to make your puree.

1 pint red raspberry puree (chilled)

1 cup sugar

1 quart water

3 pkg. granulated plain gelatin or 3 sheets European style gelatin

1oz lemon juice

2T raspberry extract or 3oz raspberry liquor

Boil sugar and water until sugar dissolves and cool.  When still warm, dissolve gelatin into the sweetened water.  Mix in Puree, lemon juice and extract/liquor.

Chill well.  For softer sorbet, mix in ice cream mixer & freeze.  For firmer version, freeze in sealed container.

Lemon Sorbet

1 can frozen lemonade concentrate

9oz sugar by weight=1 &1/3 cup approx.,  1 cup water, 3 cups lemon juice (fresh is best),  4 pkg. plain gelatin

Same method as above, boil sugar & water 1^st, melt in gelatin while warm, add juice & concentrate.  Repeat freezing procedure.

 

BANANA ALMOND ICE CREAM!

Mix in a stainless steel bowl until thoroughly blended:

6 yolks from extra large eggs

1 T pure vanilla extract

2 T almond extract

3T Lemon Juice

3T banana liquor  or extract (optional) 

1 cup granulated sugar

bring to a simmer:

14oz half & half

Puree in  a blender:

14oz peeled, over ripe(slightly blackened peels) bananas (4-5 BANANAS)

When the half & half simmers, quickly whip it into the egg mixture.  Add the H & H slowly and avoid scrambling the yolk mixture.  When thoroughly mixed, place the bowl in a pan that it will fit in.  Make sure there is simmering water in the pan first:)  The ice cream base needs to be stirred continuously and thoroughly until it turns from a translucent shade of yellow/orange to an opaque yellow and thickens like a thin pudding.  If you stop stirring you run the very real risk of scrambling the yolks and blowing away the mixture.  This should take about 12 minutes or so to cook.  Remove from the simmering water bath.  Whip into the mix the pureed bananas.  Cool in a shallow pan or container in refrigerator.  When chilled place sealed in freezer.  Chopped toasted almonds can be added into this recipe.  Pecans or other nuts and extracts can be substituted.  SHOULD MAKE ABOUT 1 QUART+ ICE CREAM.

Banana Bread Pudding

1 quart whole milk

7 large eggs

¾ cup brown sugar

1T vanilla extract

1¼ pints pureed ripe banana

1T rounded Cinnamon

1 each 20oz loaf wheat bread- sweet/honey version is best

Toast bread until light brown.  This can be done in an oven spread out on a sheet pan at 350 degrees.  Baking time will vary. 

In a mixing bowl dissolve brown sugar with the milk, cinnamon and vanilla, mix well.  Beat the eggs into the milk & sugar mix.  Stir very well until smoothly mixed.  Break up the bread into medium large pieces, and mix into the batter.  Stir well and make sure the bread sucks up the batter.  Butter a baking pan large enough to hold the mix.  Add the mix, spread out evenly.  Cover with foil, bake at 325 degrees.  Remove foil if you want to brown off the top when it is near done baking.  Internal temperature should be no less than 165 degrees, don’t go over 180 is you are getting into over baked levels.  Pudding will be firm but moist to touch. 

Additional ingredients can be added into the mix like blueberries, blackberries, pecans, walnuts, pears, peaches, soaked raisins, dates, cherries, etc.

When pudding comes out of oven honey or maple syrup diluted with a little water can be brushed over the top.  Likewise, melting Salted butter is a nice touch, as the salted butter will enhance the sweet pudding flavor.  Serve warm or cold, with ice cream or caramel sauce, whipped cream or chocolate sauce.

  
APPLE SMOKED SWISS CORN MUFFINS

IN A MIXING BOWL ADD THESE INGREDIENTS:
2 WHOLE EGGS
1 CUP MILK
1/2 STICK MELTED BUTTER=2oz.
1 TSP SALT
1/4 CUP SUGAR
1T CAJUN SEASONINGS
1T GRANULATED ONION
2T CHIVES
1T PARSLEY DRY OR 2T FRESH CHOPPED
2/3 CUP SHREDDED APPLE SMOKED SWISS CHEESE
4t BAKING POWDER
1 MEDIUM SIZED GRANNYSMITH APPLE SHREDDED OR GRATED
1 CUP AND 2T ALL PURPOSE FLOUR
1 CUP YELLOW CORN MEAL
MIX THOROUGHLY, USE SPATULA TO MAKE SURE THERE ARE NO LUMPS OF FLOUR, ETC  SCOOP INTO MUFFIN PANS. APPROXIMATE BAKING TIME IS 12 MINUTES AT 375 CONVENTIONAL OVEN, FASTER WITH A CONVECTION OVEN.  BAKING TIME WILL VARY SLIGHTLY DEPENDING ON SIZE OF MUFFIN AND YOUR OVEN, TYPE OF MUFFIN TIN.  SO KEEP AN EYE ON IT THE FIRST TIME YOU TRY TO MAKE THE RECIPE TO AVOID OVER BAKING OR PULLING THEM TOO SOON.  THEY WILL BE FIRM TO THE TOUCH WHEN DONE,  TOOTH PICK TEST WILL HELP.  COVER OUT OF OVEN WHEN STILL   WARM FOR A MORE MOIST MUFFIN.

Pumpkin Cheesecake

8oz cream cheese

1 and ¼ cups sugar

5 whole eggs

10oz pumpkin meat canned

2tsp. pumpkin pie spice blend

Whip cream cheese and sugar first, scrap bowl.  Add pumpkin meat and seasonings, mix thoroughly.  Add eggs and whip well for several minutes.

In standard size muffin tins line the bottom of the paper cup with ground oreo crumbs, and pack lightly.

Pour about 2oz  of batter into each cup.  Bake for about 20 minutes at 340 degrees until springy to touch.  Pull from oven, while warm/hot top with enough sour cream topping to cover(about 1T).  Return to oven for another 5-7 minutes until topping is hot.  Pull from oven, cool on counter.  At room temp remove from muffin tins and store in refrigerator in sealed container.  Freezable.

Topping: 8oz sour cream, zest from 1 large orange, 2T sugar mix in bowl until smooth