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

½ CUP = 4 FLUID OUNCES

2 TABLESPOONS = 1 FLUID OUNCES

2 CUPS = 1 PINT

1 QUART = 32 FLUID OUNCES

½ GALLON = 64 FLUID OUNCES

½ GALLON = 2 QUARTS

½ GALLON = 4 PINTS

½ GALLON = 8 CUPS

1 GALLON = 128 FLUID

OUNCES

1 GALLON = 4 QUARTS

1 GALLON = 8 PINTS

1 GALLON = 16 CUPS

1
1 TABLESPOON = ½ 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 ½ 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

2
 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.

3
 APPLE MOUSSE
3” Ring Molds
Yields 30 45

Yolks 12 Each 18
Each
Sugar 1 lb 1 lb 8 oz

Water 4 ½ oz 6¾
oz
Gelatin 2 ¼ oz 3 ½ oz
Apple Pucker 9 oz 12 oz
Green Color 3 Drops 4 Drops
White Couv. Chocolate 2 lb 4oz 3 lb
6 oz
Heavy Cream 3 qts 4½
qts
Apple Puree 30 oz 45
oz

Method:
Line Ring Molds with clear plastic strips, place a ¼”
thick piece of Chocolate Cream Cake in the bottom and
fill ring mold to 1/8’’ from top of Plastic strip inside of
ring.
1) Melt White Chocolate set aside.

4
 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 Volume
4) 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 Chocolate
8) Put the Yolk Mixture into a bigger bowl; fold in Whipped
Heavy Cream, Green Color and the Apple Puree

Store in freezer
Garnish top with Whipped Heavy Cream and a Mint
Sprig.
• To serve - put Chocolate shell around the Mousse;
Dots of Carmel Sauce on the plate.

BAILEY’S WHITE CHOCOLATE TART

7 LB COUVERTURE WHITE CHOCOLATE

12 OZ BAILEY’S 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

5
 2) Melt Chocolate gently with butter; stir in Baileys and
leave to cool a little.
3) Beat the eggs, yolks and honey together until thick
and white - at this stage you may need to re-whisk
the chocolate mixture.
4) Fold the Chocolate mixture into the Egg mixture,
then pour into the par baked Tart Shell.
~ Bake at 350 degrees for about 20 to 30 minutes
until just set.

BANANA BREAD FORMULA

20# BANANAS
20# SUGAR
2- ½ QTS OIL
20# ALL PURPOSE FLOUR
1 GAL 13OZ LIQUID EGGS
2- ½ QTS BUTTERMILK

6
15 OZ BAKING SODA
4 OZ SALT
4# SOUR CREAM
4# WALNUT NIBLETS

BANANA BREAD for Chocolate Banana Fantasy

2lb Butter
1 lb 13 oz Brown Sugar
1 lb 13 oz Sugar
32 oz Bag Eggs
24 each Bananas

7
4 lb 12oz All Purpose Flour
1 ½ oz Baking Soda
¾ 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

8
3 QTS OIL
10# ALL PURPOSE FLOUR
10# CAKE FLOUR
9# LIQUID EGGS
1 GAL MILK
1# BAKING SODA
4OZ SALT
5# SOUR CREAM
3# CHOCOLATE CHIPS

BAVARIAN CREAM

4 ¼ oz Gelatin

9
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 ¼ can
Strawberry Topping
~ Yields 200 – 3 oz portions (Heart Molds)

10
 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.

11
 BEIGNETS
Servings: 4
Salad oil for frying
1 cup All Purpose Flour
4 tsp Sugar
¼ tsp Nutmeg
1 cup Water or Milk
1/3 cup Butter
¼ tsp Salt
1 tsp Vanilla Extract
4 Eggs, at room temp.
Method:
1) In a large heavy skillet or deep-fat fryer, heat 3
inches at 350 degrees.

2) Meanwhile, combine flour, sugar and nutmeg, set

aside. In medium saucepan heat water and milk,
butter and salt over medium heat until boiling and
butter is melted.

3) Add Vanilla, then add flour mixture all at once. Stir

briskly with a wooden spoon until mixture leaves
sides 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 each
addition.

5) Using 2 spoons, shape a generous tablespoon of

dough into an oblong shape and drop into hot oil.

12
 Fry 3 or 4 at time, turning beignets as they rise to
the surface. Fry 3 to 4 minutes, until golden brown

6) Drain on paper towels and sprinkle immediately

with sifted confectioners sugar. Repeat with
remaining 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

13
 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.

14
 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 ½&½
10 qts Heavy Cream
12 oz Vanilla
5 oz Cinnamon
2 ½ oz Nutmeg

Method:
1) In 80 qt bowl, combine sugar, cinnamon, and
nutmeg; add eggs & combine.
2) Add milk & vanilla; combine at low speed.

15
 3) Bake at 300° for about 60 to 80 minutes in a
water bath.

BRIOCHE DOUGH
Yields: 2 – 1 lb loaves

Yeast 2 ½ oz 1 ¼ oz
High Gluten Flour 10 lb 5 lb
Sugar 14 oz 7 oz
Salt 3 ½ oz 1 ¾ oz
Eggs 5# 2 ½#
Butter 5 lb 2 ½ lb

Method:
1) Add flour, sugar, salt; mix to combine with yeast.
Add eggs, let dough form.

16
 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

½ 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

17
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

18
¼ 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

19
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 12
oz
3rd Layer: Kahlua Coffee Better Cream / thin layer on top
of butter cream / decorate the top using a Rose
tip
~ Garnish with Chocolate Shavings

20
 CARROT CAKES

Stage 1
Water 15 lb
Oil 7 lb 8 oz
Spice Cake Mix 50 lb bag
High Gluten Flour 4 lb

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

Stage 2
Water 7 lb 8 oz

Incorporate water 1 minute on 1st speed. Cream 3

minutes on 2nd speed.

Stage 3
Carrots 10 lb
Raisins 5 lb

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

incorporate. Scale 1 ½ qts per 10” cake pan. Bake at
350° for about 45 to 60 minutes or until center springs
up when lightly pushed down.

Carrot Cake Icing

Butter 10 lb
Cream Cheese 20 lb
Powdered Sugar 50 lb
Niblet Walnuts 7 lb 8 oz
Vanilla Extract 5 oz
Raisins 7 lb 8 oz

Method:
1) Cream the softened butter and cream cheese
well in 80 qt bowl

21
 2) Add powdered sugar slowly; cream well
3) Add raisins and walnuts; incorporate

CHEESE DANISH FILLING

10 LB Cream Cheese
4 ½ 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.

22
 CHEESECAKE
Yield: 16-10’’ Cakes

60# CREAM CHEESE

18# SUGAR
1# CORNSTARCH
2 GALLON EGGS
2# PASTEURIZED YOLKS
7 # 8 oz SOUR CREAM
4 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.

23
 CHOCOLATE CUSTARD FOR CHOCOLATE BANANA
FANTASY

Heavy Cream 1 qt Yields 36 Ring

Molds
Couverture Chocolate 3 lb Need 4 Loaves
of Bananas
Butter 12 oz Bread
Milk 3 qts + 2 cups
Eggs 18 each
Yolks 12 ea
Brown Sugar 2 lb

Method:
1) Boil Cream; Pour over chopped Couverture
Chocolate and Butter. Mix until Chocolate is melted
and 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 Egg
mixture; 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 ½

24
 inch cubes, put into pans and Pour Chocolate
mixture over the Cubes and let soak for about 20 to
30 minutes.
3) Butter the side of the Rings, put foil tightly over
bottom of ring. Put a single layer of Soaked Banana
Bread on Bottom of ring mold. Place frozen
Ganache ball into center and cover with soaked
Banana Bread. Use remaining Custard to finish
filling the rings.

Bake at 325 degrees for 25 to 30 Minutes

Let cool completely before removing for ring molds

CHOCOLATE LAVA CAKE

Ganache-
Yields:
20 ea 40 ea
60 ea

Heavy Cream 26 oz 1 qt + 2 ½ cups

2 qt + 1 ¾ cups .Sugar 4 oz
8 oz 12 oz
Butter 1 oz 2 oz 3 oz
Couverture Chocolate 1lb 6 oz 2 lb 1 oz
10 oz

Method:
1) Combine Cream, Sugar & Butter in saucepan, Bring
to boil
2) Pour boiling cream mixture over Chocolate. Stir
until combine. Cool till solid.
3) Scoop using #24 Scoop. Put in freezer until
needed.

25
 • For Wicked Ganache - Add ¼ oz Fresh ground
Black Pepper to Cream Mixture before boiling. (4
teaspoons per 20 each batch)

Yields: 20 ea 40 ea
60 ea

Couverture Chocolate 2 lb 4 lb 6 lb
Butter 1 lb 2 lb 3 lb
Eggs 12 ea 24 ea
36 ea
Yolks 12 ea 24 ea
36 ea
Sugar 10 oz 20 oz
30 oz
Vanilla Extract 1 oz 2 oz 3 oz
All 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 in
color and stiff (about 6 to 8 minutes); fold in
Chocolate Mixture and Vanilla.
2) Sift Flour over top of mixture and fold in.

• Spray dishes with nonstick spray and use a #8

Scoop to put batter into dish
• Bake at 375 degrees for 7 minutes, Remove from
oven and push frozen Ganache balls in middle of
cake. Smooth batter over ball and return to oven
for 7 minutes longer. Let cool and remove from
cup.
• ( Bakes best in rack oven)

CHOCOLATE MOUSSE

Converture Chocolate 10 lb 8 oz
Bag Eggs 2 qts + 1 cup

26
Egg Whites 2 qts + 3 cups
Sugar 3 lb
Better Cream Icing 3 gal

Method:
1) Whip Better Cream – Whip to medium peak – Set
aside
2) Whip Whites & 1 ½ lb of sugar – Set aside
3) Whip Eggs & 1 ½ lb of sugar – Stiff
4) Add Chocolate to Whipped Eggs; then add ½ of the
Egg White and Combine
5) Fold above mixture into the Better Cream; then fold
in remaining Whites.

Yields: 500 – 2 ½ “ Tart Shells ( about 4 Cases)

CINNAMON SUGAR FOR DANISH

27
6 lb Brown Sugar
4 lb Sugar
1 lb A. P. Flour
1 lb Cinnamon
1 lb Butter

Method:
1) Combine all Dry ingredients in mixing bowl
2) Add butter; combine until butter is mixed in.

28
 COCONUT DIAMONDS

Crust:
15 oz Butter (softened)
8 oz Sugar
1 tsp Salt
1 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 about
15 minutes until lightly browned

Filling:
15 ea Eggs
7 ½ tsp Vanilla
2 lb 12 oz Brown Sugar
3 ¾ oz All Purpose Flour
1¾ Salt
1 lb 8 oz Flake Coconut
14 ¼ oz Chopped Walnuts

Method:
1) Slightly beat Eggs; add Vanilla; gradually add Brown
Sugar, beating just till blended
2) Add Flour and Salt
3) Stir in Coconut and Nuts
4) Spread over baked crust; Bake about 25 to 30
minutes or until wooden pick comes out clean.
 For Bar Desserts, cut 2 ½’’ X 1 ½ ”

29
 COCONUT MACAROONS
Yields: 5 Sheet Pans about 70 per pan

6 LB SUGAR
3 CUPS WATER
2 LB CORN SYRUP
12 OZ BUTTER
¾ OZ SALT
6 LB 4 OZ MAC COCONUT
6 OZ CAKE FLOUR
¾ OZ CREAM OF TARTAR
3 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 with
Pastry Bag and Large Star Tip.
5) Bake at 350 degrees for about 13 minutes with
pulse button on.

30
 CORNBREAD SHEETS FOR DRESSING

Amount Ingredients

1 – ½ GAL WHOLE MILK

2 ½ GAL WATER
1 - ½ GAL LIQUID EGGS
1½ GAL OIL
10 # SUGAR
20 # (5 BAGS} CORNMEAL
12 OZ SALT
30 # HIGH GLUTEN FLOUR
2# 2 OZ BAKING POWDER

Method:

Place all liquid ingredients into 80 qt mixing bowl, add

dry in next (baking powder last) mix on 1st speed for 3
minutes, 2nd speed for 5-8 minutes. Pan up into full
sheet 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 for
storage

31
 CORNBREAD SHEETS FOR HOUSE

Amount Ingredients

1 – ½ GAL WHOLE MILK

1 – ½ GAL WATER
1 – ½ GAL LIQUID EGGS
1 – ½ GAL OIL
20# SUGAR
15# CORNMEAL
12 OZ SALT
30# HIGH GLUTEN FLOUR
2# 2 OZ BAKING POWDER

Method:
Place all liquid ingredients into 80 qt mixing bowl, add
dry in next (baking powder last) mix on 1st speed for
minutes, 2nd speed for 5 minutes. Pan up into full sheet
pans (1 qt per pan) bake at 350 degrees for 20 – 25
minutes.

32
 CREAM CHEESE ICING

30# Block Cream Cheese

7# - 8 oz Buttercream
4# Sifted Powdered Sugar

33
 CREAM PUFF & ÉCLAIR BATTER

1 Gallon Water
2 Qts Oil
5 lb 8 oz All Purpose Flour
4 ½ Qts Bag Eggs (Amount may vary)

Method:
1) Bring water & oil to a boil; Put into mixing bowl with
the paddle
2) 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

34
 CRÈME BRULEE

Amount Ingredients

8 qts Ultra Pasteurized Heavy Crème (40%)

2#-8 oz Granulated Sugar
4# Pasteurized Egg Yolks
8 each Vanilla Beans Seeded

Yield 62 each

Method:
Heat Cream (DO NOT BOIL) and sugar together till
dissolved. Remove from heat and temper in yolks.
Deposit into #852 Ramekin Dishes on straight sheet
pans. 18 dishes to a pan staggered (4-3-4-3-4) Bake at
200 degrees in Baxter Oven without water and Pulse
button off for approx. 40 minutes.

35
 CUSTARD FOR QUICHE

Yield 20 Pies

Bag Eggs 1 gal

Heavy Cream 7 qts
Nutmeg 1 oz
Onion 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

36
 EXCELLENT OATMEAL RAISIN BAR

Crumb Part:
6 cups Flour
6 cups Quick Oatmeal
4 cups Packed Brown Sugar
2 tsp Baking Soda
3 cups Butter or Margarine

Filling:
1 cup Sugar
4 tbsp Cornstarch
8 cups Raisins
4 cups Water

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

37
 FOCCACIA

2 GALLON + 1 QT WATER
2# OLIVE OIL
6 OZ EGG WHITES
6 OZ SUGAR
10 OZ SALT
10 OZ DRY YEAST
2 OZ DRY OREGANO
2 OZ DRY THYME
4 OZ GRANULATED GARLIC
2 OZ WHITE PEPPER
26# HIGH GLUTEN FLOUR
6# 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.

38
3) Roll out to size of sheet pan and dock thoroughly. Let
proof and bake in a 425 degree oven for about 30
minutes or till golden brown.

_Use steam twice in the beginning for 40 seconds (2

twenty second intervals)

FRENCH BUTTERCREAM

50# Pail of Fondant

31# Sweetex (Cake Icing)
5#- 7# Butter (Soften not Melted)
4 oz Vanilla Extract
2 oz Orange Emulsion

Fondant and Sweetex in 80 qt bowl paddle on 1st till

smooth, and butter and mix till smooth. DO NOT OVER
MIX.

39
 GRAHAM CRACKER MIX

20# GRAHAM FLOUR

3# CAKE FLOUR
6# SUGAR
10# GOLDEN AWARD LIQUID BUTTER
4# {+ or -} EGG WHITES

Method:
1) In 80 qt bowl with beater, blend all dry ingredients for
two or three
2) Add in Golden Award, blend together.
3) Add in egg whites last.

40
12 oz. Per 10" Cake Pan
2# - 8 oz Full Sheet

GRISSINI BREAD STICKS

Yields: 100 – 1 ½ oz Sticks

3 lb 4 oz Water
3 oz Yeast
7 oz Olive Oil
3 oz Honey
2 ½ oz Salt
6 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.

41
 2) Roll down to about ¼ inch, wash with water, fold in
half, roll to stick together.
3) Cut into 1 ½ oz strips.

_Bake at 400 degrees with 20 seconds steam for 10 –12

minutes or until Golden Brown

HAY STACKS

½ BATCH
7# 8 oz Whites 3# 12 oz
11# 4 oz Granulated Sugar 5# 10 oz
5# 15 oz Mac. Coconut 3#
9# 6 oz Flake Coconut 4# 11 oz
5# 10 oz Raisins 2# 13 oz
2# 8 oz Pecans 1# 4 oz
2 ½ oz Salt 1 ¼ oz
2 ½ oz Vanilla 1 ¼ oz

42
Method:
Stir all together.

HAZEL NUT MACAROONS

1 lb Eggs
2 lb Brown Sugar
1 ½ oz Vanilla
4 oz A. P. Flour
3 qts Ground, Toasted Hazel Nuts

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

43
 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 Ganache

Coat with Hazelnut Ganache
Garnish with Hazelnut Buttercream rosette and a
Chocolate Quill

44
 JACK DANIEL’S PECAN CAKE
Yields 16 – 10” Rounds

4 cakes 16 cakes
8 cakes
Butter 2 lb 8 lb
4 lb

45
Toasted Chopped Pecans 2 ½ lb 10 lb
5 lb
Cake Flour 2 lb 2 oz 8 lb 8 oz
4 lb 4oz
Baking soda 1 oz 8 tbl (4oz)
2 oz
Light Brown Sugar 2 lb 6 oz 9 lb 8 oz
4 lb 12 oz
Salt ¼ oz 1 ½ oz ¾ oz
Bag Eggs 3 cups 3 qts 1 ½ qt
Jack Daniel’s 2 cups 8 cups
(2qts) 1 qt
Vanilla 1/3 cup 1 ½ oz
Water 3 cups 12 cups (3qts) 1 ½ qt

Method:
1) Cream butter & brown sugar
2) Add pecans, mix in
3) Add eggs, whiskey & vanilla, combine only
4) Add dry on low, scrape
5) Add water, do not over mix

• Bake at 300 degree for about 1 hour

• Scale 2 Qts per 10” pan

46
 JALAPENO CHEDDAR CORN MUFFIN MIX

6# Water
3# Liquid Eggs
3# Oil
4# 8oz Sugar
7# 8 oz All Purpose Flour
3# Cornmeal
10 – ½ oz Baking Powder
1# 8oz Shredded Cheddar Cheese
10 oz Ground Jalapeno Pieces

Combine all ingredients & mix thoroughly for approx. 4

minutes. Spray muffin pan very lightly and deposit with
number 12 muffin scoop. Bake at 400 degrees for 14 –
15 minutes till firm in the center of muffin.

Yield 13 doz. Muffins

47
 LADY FINGER COOKIES OR SHEETS

Yolks 36 each
Sugar 12 oz Step 1
High Gluten Flour 12 oz

Egg Whites 36 each Step 2

Sugar 6 oz

Corn Starch 12 oz Step 3

Sugar 6 oz

Method:
1 - Whip the yolks, sugar and flour together by hand
2 - Whip the whites and the sugar. Whip stiff; Fold into
above
3 - Mix the starch and the sugar together in separate
bowl; Fold into above
• Scale 2 qts per sheet
• Yields 4 full sheets
• Bake at 380 for about 15 min

48
 LEMON BLUEBERRY CHEESE CAKE
Yields: 8 – 10” Cakes
Crust
Ground Vanilla Wafers 6 lb
Golden Award Liquid Butter 28 oz
Lemon Zest 2 oz
Filling
Cream Cheese 12 oz
Sugar 6 lb 8 oz
Lemon Zest 4 oz
All Purpose Flour 12 oz
Corn Starch 8 oz
Vanilla 1 oz
Salt 1 oz
Eggs 48 ea
Lemon Juice 32 oz
Blueberries 8 cups
Toppings
Sour Cream 48 oz
Sugar 4 oz
Lemon Zest ¾ oz

Method: Crust
1) Combine Vanilla Wafers, Zest & Golden Whirl.
2) Put 14 oz in each pre-greased pan and press onto
bottom
Method: 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 2
Minutes; Scrape; Add remaining eggs & beat on
LOW Speed for 2 minutes; Scrape
4) Add Lemon Juice & Mix on LOW for 1 Minute
5) Pour into pans
6) Sprinkle 1 cup Blueberries over top

49
 • Bake in Water Bath at 275 degrees for about 1
hour, turn oven down to 250 degrees for about
another hour or until internal temperature of
cheesecake filling reaches 175 degrees
• Let cool completely before proceeding
Method: Topping
1) Combine the Sour Cream, Sugar & Lemon Zest
2) Spread evenly over top of cake and refrigerate for
30 minutes before cutting.

LEMON MADELINES
Yield: 5 ½ sheets

Granulated Sugar 2#
Fresh Eggs 16 ea
Lemon Zest 1 cap
All Purpose Flour 8 oz
Cake 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 ½ these ingredients are added.
3) Pipe batter into Madeline molds ½ way bake at 375
degrees for approx. 10 minutes or till golden brown.

50
 LEMON ZEST

½ case Lemons
1 ½ 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 Zest
3) 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 on
sheet pans and let dry

51
 MAGIC BARS
Yields: 1 full sheet

1 LB 11 OZ MELTED BUTTER
3 LB GRAHAM CRACKER CRUMBS
5 LB 12 OZ CONDENSED MILK
1 LB 14 OZ CHOCOLATE CHIPS
1 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.

52
 METHODS OF MAKING BUFFET CAKES
Cut All Buffet Cakes in 16 pieces/ #8 Scoop is a #8 Ice cream Scoop

Carrot Cake
1 – 10’’ Carrot Cake Layer Cut into 3 layers
3 - #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 Cake
1 – 10’’ Chocolate Cream Cake Layer cut into 3 layers
3 - #8 Scoops of German Chocolate Icing per Layer
• Ice Sides with Chocolate Buttercream; Coat sides with
Chocolate Sprinkles
• Ice Top with German Chocolate Icing
• Garnish each piece with a Chocolate Buttercream Rosette

Chocolate Cake
1 – 10” Devil’s Food Layer cut into 3 layers
3 - #8 Scoops Chocolate Buttercream per layer (Chocolate
Buttercream Recipe follows)
• Ice and Comb sides and top with Chocolate Buttercream
• Using Chocolate Sprinkles, put a ½” boarder around bottom of
cake
• Garnish using Chocolate Buttercream pipe a horn Rosette and
a Chocolate Triangle decoration

53
Chocolate Buttercream
1 container Vanilla Buttercream
10 oz Cocoa Powder
1 lb Powdered Sugar
• Whip together in 12 qt Mixing Bowl
_ Yields enough for 6 complete cakes

Lemon Coconut Cake

1 – 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 Cake
1 – 10’’ White Cake cut into 3 layers
2 - #8 Scoops Buttercream Icing and 2 - #8 Scoops cherry Filling per
layer
• 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

½ ¼
Milk 4 ½ gal 2 gals 1qt 1 gal 2
cups
Sugar 9 lb 4 lb 8 oz 2 lb 4 oz
Butter 6 lb 3 lb 1 lb 8 oz
Yolks (Pasteurized) 5 lb 2 lb 8 oz 1 lb 4 oz
Cornstarch 3 lb 1 lb 8
oz 12 oz

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

54
2) In a separate bowl combine the milk, cornstarch, and the
yolks.
3) When milk begins to boil, whip the yolk mixture into the
milk mixture, continue whipping until the mixture gets thick
and 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 and

Bake
After baked and cooled, lightly glaze the top & side; put
toasted almond on sides.

55
 PEANUT BUTTER BROWNIES

½ Sheet Pan
Yield 3- Full Sheet Pans

56
1 lb Butter 6 lb
1 lb Brown Sugar 6 lb
1 cup Sugar 2 lb 10oz
½ cup Peanut Butter 1 lb 14 oz
6 each Eggs 36 each
2 tsp Vanilla Extract 1 ½ oz
4 cups All Purpose Flour 8 lb 4 oz
½ tsp Salt 1 oz
2 tsp Baking Powder 1 ¾ oz
2 cups Chocolate Syrup 96 oz
1 cup Chopped Nuts (mixed) 2 lb 4 oz

Method:
1) Cream the Butter, Sugars, and Peanut Butter
2) Slowly add Eggs & Vanilla
3) 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 ½ sheet and 4
cups for full sheet). Then divide remaining mix into
pans and spread evenly over top of syrup.
_Sprinkle nuts over the top and bake at 350 degrees
for about 35 minutes.

PEANUT BUTTER PIE

57
30# Cream Cheese
16# Granulated Sugar
6# Salted Butter

Blend together (DO NOT OVER MIX)

6 Jars Peanut Butter

Add to above mixture mix till completely

incorporated and smooth

2 Gallon Butter Cream Icing

Whip to medium peak on separate 80 qt bowl, add

to other bowl and mix together.

Yield: Approximately 52 pies

Fill 9’’ Graham cracker Shell with about 2# of filling and

slightly dome off with cake spatula. Let set in freezer
for about 4 hours. Ganache the tops of pies, let set and
then garnish rim with granulated peanuts.

58
 PECAN & WALNUT TART

2 LB BUTTER
1 LB BROWN SUGAR
6 OZ SUGAR
1 LB 8OZ HONEY
8 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.

59
 PESTO FOCACCIA SHEETS
1 Sheet 7 Sheets
Stage 1
Dry Yeast 1 oz 7 oz
Hot Water 8 oz 56 oz
Honey 1 ½ oz 10 ½ oz
High Gluten Flour 4 oz 1 lb 12oz

Stage 2
Water 20 oz 1 gal 12 oz
Olive Oil 8 oz 56 oz
Pesto 4 oz 28 oz
Kosher Salt 1 oz 7 oz
High 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 into
water; add Flour & mix to make a sponge. Let rise
until double.
Stage 2
2) Add remaining Water, Olive Oil, Flour & Salt; Using
Dough Hook Attachment, mix on Medium speed to
make soft dough. Beat for 3 minutes. Allow to
relax for 10 minutes at Medium speed.
3) Remove from bowl, roll into rectangle, place on
sheet pan lightly oiled with Olive Oil, cover with
plastic & 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

60
 PIE DOUGH

10 LB ALL PURPOSE SHORTENING

15 LB ALL PURPOSE FLOUR
PINCH SALT
8 OZ SUGAR
8 EA EGGS
3 ½ QTS MILK

Method:
1) Combine Shortening and all Dry ingredients until
small Chunks
2) Slowly add milk & egg; mix only to combine

61
 PIZZA DOUGH FORMULA FOR EDR PIZZA
{EVERY 8 DAYS}

50# All Purpose Flour

1 qt. – 1 pint Olive Oil
28# Warm Water
5 oz. Salt
1# 4 oz. Sugar
1 Bag Dry Yeast

Mix until pulls from sides of bowl {dough is soft}

Scale – 4# balls
Round and let set for 5 minutes on bench – spray sheet
pan
Roll out and pack into sheet pan

62
 PRAIRIE WHEAT

25# Prairie Wheat Flour

5 ½ oz Saf-Instant Yeast
11# Water
5# Honey

Yield 26 at 1# 8oz

- Dip into oats

- Cornmeal on dry sheet pans

63
 PUMPKIN BROWNIES
Yields 4 Full Sheets

5 lb 8 oz All Purpose Flour

2 oz Baking Powder
1 oz Baking Soda
1 ½ oz Pumpkin Spice
1 lb 12 oz Sugar
8 lb Brown Sugar
2 lb 8 oz Walnuts
1 qt Oil
2 qt Bag Eggs
8 lb Pumpkin Solid

Method:
1) Mix all dry ingredients
2) Incorporate the Liquids
3) Incorporate the Walnuts

_Bake at 350 degrees for about 25 minutes

64
 PUMPKIN CHEESE CAKE

44 LB CREAM CHEESE
11 LB SUGAR
8 QTS EGG BAGS
50 EZ YOLKS
3 LB 10 OZ HONEY
2 QTS HEAVY CREAM
2O LBS PUMPKIN SOLID
5 TBLS CINNAMON
2 ½ TBLS NUTMEG
2 ½ TBLS GINGER
5 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 Sugar
3) Add the Pumpkin Puree & Honey; Scrape the bowl;
Combine
4) Add the Eggs and the Yolks slowly; Scrape; Combine
5) Add the Heavy Cream; Incorporate

_ Bake at 310 degrees for about 90 minutes

65
 PUMPKIN CREAM BRULEE

40 Dishes Yield 60
Dishes
2 lb 8oz Pumpkin Solid 3 lb 12 oz
2 lb Sugar 3 lb
4 ea Vanilla Beans 6 ea
8 tsp Cinnamon 12 tsp
2 tsp Nutmeg 3 tsp
2 tsp Ginger 3 tsp
1 tsp Allspice 1 ½ tsp
21 oz Pasteurized Yolks 1 qt
16 oz Bag Eggs 24 oz
3 qts Heavy Cream 4 ½ qts

Method:
1) Combine all the spices with the sugar; then mix the
sugar mixture with the Pumpkin solid.
2) Combine Yolk and Eggs
3) Scrape seeds for Vanilla Beans and put in fine sifter;
pour
Heavy 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

66
_Bake at 300 degrees for 20 minutes, turn and bake for
about 20 more minutes or until center is set.

PUMPKIN PIES

Yield 60 – 9” pies 10 pies 1 pie

Pumpkin Solid 6 cans 1 can 2¼c
(Libby’s #10)
Sugar 22 lbs 3 lb 10 oz 1 ½ cups
Cinnamon 4 oz ¾ oz ½ tsp
Allspice 2 oz ¼ oz ¼ tsp
Nutmeg 2 oz ¼ oz ¼ tsp
Ginger 2 oz ¼ oz ¼ tsp
Pumpkin Spice 2 oz ¼ oz ¼ tsp
Salt 5 oz ¾ oz pinch
Corn Starch 1 lb 2 ½ oz
1 tbs & ¼ tsp
Eggs 3 gallons 2 qts 10 oz
Milk 3 gallons 2 qts 6 ½ oz
Honey 5 lbs 13 oz 2 tbs

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

67
 2) Mix the other half of sugar with the spices and corn
starch in separate bowl; then add to above; mix
well.
3) Slowly add the Eggs, then the milk, and last the
honey. Incorporate

_ Bake at 340 degrees for 35 to 40 minutes.

RECIPES FOR FILLINGS

Yields 3-12” tarts/cut in 8 pieces

Garnish:
2 lb 6 oz Couverture Chocolate
1 qt Heavy Cream

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

Mocca Buttercream:
3 lb Buttercream
2 ¼ oz Mocca Paste

Method:

68
Combine buttercream and mocca paste

Kahlua Coffee Buttercream;

1 ½ lb Buttercream
2 ¼ oz Kahlua
4 ½ oz Marie Brizard Coffee Flavor

Method:
Put everything into mixing bowl, whip to full volume

RED VELVET CAKE

Bake at 350 degrees for 25 to 30 minutes

9 - 10” Yield 13 – 10”

2 lb 2 oz All Purpose Shortening 3 lb 3 oz
6 lb 8 oz Sugar 9 lb 12
oz
20 ea Eggs 30 ea
5 lb 8 oz Cake Flour 8 lb 4 oz
½ cup Cocoa Powder ¾ cup
1 oz Salt 1 ½ oz
2 ½ cups Red Color 3 ¾ cups
¾ oz Almond Flavor 10 oz
1 ½ oz Baking Soda 2 ¼ oz
5 oz Vinegar 7 ½ oz

69
2 ½ qts Butter Milk 3 ¾ qts

Method:
1 ) Cream the Shortening, Sugar, & Eggs
2) Sift the Flour, Cocoa Powder, and Salt 3 times; add to
above alternating with Butter Milk
3) Combine the Vinegar, Baking Soda, Almond Flavor,
and Red Color
(Add to above and mix to combine)

RICE PUDDING

Amount Ingredients

1# 4 OZ BUTTER
5 GALLON WHOLE MILK
2# 4 OZ GRANULATED SUGAR
5# CALROSE RICE (WASHED)
3 – ½ OZ VANILLA
½ OZ GROUND NUTMEG Stage 1
2 QT WHOLE EGGS
2 QT WHOLE MILK

70
2# 4 OZ SUGAR Stage 2
4 BOXES GOLDEN RAISINS Stage 3
2 QT WHOLE MILK

Method: Yield 6 hotel pans

1 ) Place all ingredients in first stage into steam kettle
and place heat setting on 6 or 7 to cook slowly. Stir
occasionally 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 slightly
thick.
4) Turn off kettle, add raisins and continue to stir until
completely cooled. Add in the 2 remaining qts of whole
milk.
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 Sugar
1 lb 2 oz High Gluten Flour
12 oz Cake Flour

71
12 oz Cocoa Powder
12 oz Ground Hazelnuts
12 oz Couverture Chocolate
1 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 warm
4) Whip egg whites to a foam. Gradually add remaining
1 lb 5 oz of sugar, whip to stiff peaks. Fold yolk mixture
into whites, then fold in the dry ingredients. Fold in the
chocolate 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 and
smooth
3) Place 6 oz of glaze on each bottom layer and spread
it out quickly, forcing it into the cake before it has a
chance 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 glaze
with Chocolate Ganache.

_ Garnish with a Rosette of chocolate buttercream and a

chocolate triangle with SACHER wrote on it with White
Chocolate.

SOFT DOUGH (Cinnamon Swirl Loaves)

72
1 ½ qt Water
½ qt Milk
1 qt Eggs
1 lb Melted Butter
1 lb 8 oz Sugar
2 ¼ oz Salt
12 lb High Gluten Flour
2 ½ oz Yeast

Method:
1) Dissolve yeast in Hot water, set aside
2) 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).

73
 STEAKHOUSE PEACH COBBLER AND STREUSSEL
FORMULA

Peach Cobbler – Yields 35 Crocks

Amount Ingredients
1 gal Reserved juice from #10 cans of Sliced
Peaches
1# Brown Sugar
½ oz Nutmeg

10 oz Clear Jel Starch

1 qt Reserved Juice and if needed water to
add

4 each Drained #10 cans of Sliced Peaches

Method:
1) Cook reserved juice, sugar, and nutmeg together to
full boil. Dissolve starch into juice/water mix and
add at full boil.
2) Cook until second boil, remove from flame. Lightly
fold in the peaches, let cool and put into bucket for
storage.

_ As needed for restaurant order, use large ladle

and deposit one scoop into ramekins to fulfill
order.

Cinnamon Streusel - Yield 9# 1 oz

Amount Ingredients
2# Butter
2# Brown Sugar
1 oz Cinnamon
½ oz Vanilla Extract

2# Cake Flour
2# AP Flour

1#-8oz Granulated Sugar

Method:

74
 1) Blend butter, sugar, and vanilla together (DO NOT
CREAM), till combined.
2) Remove from bowl, work the flour into the mixture
by hand and lastly add the sugar to finish. Put into
plastic tub and seals.

SUGAR DOUGH
(Will fit in 20 qt bowl)

4 lb 8 oz Sugar 8 lb 4 oz
9 lb Butter 4 lb 8 oz
13 lb 8 oz All Purpose Flour 6 lb 12
oz
36 oz Eggs (Bag) 18 oz
¾ oz Vanilla Extract ½ oz

Method:
1) Cream Butter & Sugar
2) Incorporate Eggs & Vanilla
3) 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

75
 SUNDRIED CHERRY RYE BREAD

12# 4oz Cold Tap Water

25# Rye Bread Base
5 ½ oz Saf-Instant Yeast
5# Ground Sundried Cherries

Follow exact same procedure for 7-Grain Bread, however

scale and round into 2# oz balls and place two per pan
onto cornmeal dusted sheet pans. Proof and bake exactly
the same as 7-Grain Bread. 2# loaves

Yield 19 BREAD PER BATCH

76
 SWEET POTATO PIES

60 – 9” PIES
INGREDIENTS 10 PIES
6 cans Yams mashed solid (10#) 1 can
22 lbs Sugar 3 lb 10
oz
2 ½ oz Nutmeg ¾ oz
5 oz Cinnamon 1 oz
5 oz Salt ¾ oz
1 lb 6 oz Corn Starch 2 ¾ oz
3 gal Eggs 2 qts
2 ½ 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; Mix
well.
3) Slowly add the eggs, then the milk, and last the honey,
incorporate.

_Bake at 350 degrees for 35 to 40 minutes or until

baked.

77
 SYRUP FOR LADY FINGERS

2 lb 2 oz Mocca Paste
1 gal Hot water
1 qt Marie Brizard

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

78
 TIRAMISU FILLING

32 each Yolks
24 oz Powdered Sugar
1 cup Rum (Bacardi Rum)
6 cups Heavy Cream
7 lbs 8oz Mascapone Cheese

Method:
1) Whip Yolks, Sugar, & Rum on double boiler until
reaches 110 degrees. Put in mixer and whip until
cool and thick.
2) In a separate mixing bowl whip the Heavy cream
until thick; mix the Mascapone cheese with the
Heavy Cream, add the yolk mixture and fold in by
hand.

79
 TOFFEE MOUSSE (TOFFEE MUDSLIDE)
Yields: 56 – 4 oz

3 LB 12 OZ COUVERTURE
MILK CHOCOLATE

2 QTS HEAVY CREAM

6 OZ SUGAR

12 EA WHITES
5 OZ SUGAR

1 ½ OZ GELATIN
4 ½ OZ WATER

12 EA YOLKS
5 OZ SUGAR

80
10 OZ DOOLEY’S TOFFEE LIQUOR

Method:
1) Melt Chocolate; Set aside
2) Whip Heavy Cream; set aside for soft peaks
3) Sprinkle gelatin over water; mix and let bloom; Heat
on water bath until dissolved.
4) Whip whites & sugar; set aside for soft peaks
5) Whip yolks & sugar; whip stiff
6) 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 with
Ganache and stripe with Milk Chocolate.
_Use Brule sauce flavored with Vodka & Kahlua on plate
around dessert with dot’s of Chocolate Sauce. Use tooth
pick to swirl through Chocolate sauce making design.

TRIPLE CHOCOLATE MOUSSE CAKE

1 Cake cut into 3 Layers / 4 Layers per Cake / Yields 8-
10” Cakes

Filling:
White Chocolate Mousse
1 lb 8 oz White Chocolate Mousse Powder
3 qts Heavy Cream
_ Whip together until stiff

Milk Chocolate Mousse

1 lb 8 oz White Chocolate Mousse Powder
3 qts Heavy Cream
12 oz Mild Chocolate (Melted)

81
_Whip heavy cream and mousse powder together until
stiff; Fold Mousse into Milk Chocolate

Chocolate Mousse
1 lb 8 oz Chocolate Mousse Powder
3 qts Heavy Cream
_Whip together until stiff

Method:
_Brush each layer with simple syrub mixed with Cream
De Cocoa; divide mousse between 8 layers
• Start with Dark Chocolate Mousse on bottom
layer.
• 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 PUDDING

Yields 13 – 200 Pans

2 CASES VANILLA PUDDING MIX

10 GAL. MILK

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

82
 • 2 bags vanilla wafers & 6 bananas (sliced) per
200 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 Cream

2 qts Milk
1# - 8oz Sugar

83
2# - 4 oz Pasteurized Yolks
3 oz Cornstarch
½ 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 cool
immediately.

Grand Marnier Sauce: White

Russian Sauce:
2 qts Vanilla Sauce 2 qts Vanilla
Sauce
4 oz Grand Marnier 3 oz Kahlua
1 oz Vodka

Chocolate Sauce
Toffee – Coffee Sauce
4# Ganache 2 qts. Vanilla
Sauce
1# Chocolate Syrup 4 oz. Dooley’s
Toffee Liqueur
4 oz Jack Daniels

84
 WAFFLE MIX

3 Gallon Water
9 Pound Whole Eggs
6 Pound Butter (Melted)
6 Bag Waffle Mix

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

85
 WHITE CHOCOLATE BAVARIAN CREAM CAKE
Yields 18 – 10 “ Cakes

10 qts Milk
5 lb Sugar
10 oz Gelatin
2 qts & 15 ½ oz Yolks
10 qts H. Cream
4 lb White Chocolate
8 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.

86
 WHITE CHOCOLATE BREAD PUDDING

20 Dishes
Ingredients 38 Dishes
2 qts + 3 ¼ cups Whip
Cream 5 qts + 2 ½ cups
30 oz Milk 1 qt + 3 ½
cups
1 lb 8 oz Sugar
3 lbs
3 lbs Couverture White Chocolate
6 lbs
8 each Eggs 16
each
30 each Yolks 60
each

Method:
1) Bring Whip Cream, Milk and Sugar to a boil; Pour
over chopped White Chocolate and stir until
Chocolate 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 oz
Souffle’ dishes; Fill with Custard and let the Bread
soak in the mixture for 15 minutes and top off the
dish with Custard.

_Bake in a water bath at 300 degrees for about 25

to 35 minutes.

87
88