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Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring

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Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut. 3. Bake at 350°F. When cool, glaze and dip bottoms in tempered couverture. Almond Roulade Grouping: Pastries, cakes, tarts, pies Yield: 2 sheet Serving: OR 5 lbs. 12 oz. Ingredient 24 each Eggs Separated 20 ounce Sugar 2 pound Almond flour Sifted with baking powder 1/2 ounce Baking powder Sifted with almond flour To Taste Vanilla Preparation 1. Whip yolks with 2/3 of the sugar until ribboned. Whip whites with remaining sugar and vanilla to firm peaks. Alternately, fold whites and flour into yolks. Spread EVENLY on 2 FLAT sheet pans. Bake in a 300°F convection until done. New England Culinary Institute, 2006 2 Almond Sponge Grouping: Pastries, cakes, tarts, pies Yield: 2 sheet Serving: OR 8 lbs. 14 oz. Ingredient 2 pound Almond flour 2 pound 4 ounce Sugar 8 ounce Flour 1 quart Eggs 6 ounce Butter Melted 1 pound 12 ounce Egg whites Preparation 1. Place almond flour, 2 lbs of the sugar, flour, and eggs in a mixer and whip 6 minutes on second speed. Whip whites and 4 oz of the sugar to medium peaks. Fold whites into beaten almond- egg mixture. Fold in melted butter. Spread very evenly onto flat, greased, and papered sheet 2. Bake in a 300°F convection oven until done. Almond Tuile Grouping: Pastries, amenities, Yield: Serving: Ingredient 1 pound 2 ounce Sugar 4 1/2 ounce Cake flour 1 pound 2 ounce Egg whites 1 pound 2 ounce Butter Melted and hot 14 ounce Almonds Sliced 1/2 teaspoon Salt Preparation 1. Mix all ingredients together, adding egg whites last. Let stand overnight before using. Drop small spoonfuls in greased pan; spread with a fork. 2. Bake at 350°F on a double sheet pan. Form in baguette pan, almond sige out, while hot. New England Culinary Institute, 2006 3 Amaretto Mousse Grouping: Pastries, basic mixes Yield: 2 pound Serving: Ingredient 1 1/2 quart Heavy cream Whipped and sweetened 5 leaf Gelatin 1/2 cup Amaretto Preparation 1. Bloom gelatin in cold water. Dissolve in Amaretto. Temper whipped cream into alcohol. Use immediately. American Buttercream #3 Grouping: Pastries, ice cream, Yield: Serving: 4 lbs. 9 oz. Ingredient 2 pound Butter 2 pound Powdered sugar 5 each Eggs Pasteurized 1 tablespoon Vanilla Preparation 1. Cream sugar and butter. 2. Add eggs and vanilla. Cream to desired consistency. Eggs and butter should be cool. New England Culinary Institute, 2006 4 Anadama Bread Grouping: Pastries, breads/rolls Yield: 30 pound Serving: Ingredient 7 pound Warm Water 1 pound 4 ounce Cornmeal 9 ounce Fresh Yeast 1 pound 12 ounce Water 4 ounce Oil 2 pound 10 ounce Blackstrap Molasses 7 pound Whole Wheat Flour 9 pound 5 ounce Bread Flour 6 ounce Salt Preparation 1. Use the straight dough method. Soak the cornmeal in warm water to soften before mixing. Angel Food Cake Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 1 cup Cake flour 3/4 cup Sugar 2 tablespoon Sugar 1 1/2 cup Egg whites 1 1/2 teaspoon Vanilla 1/2 teaspoon Almond flavoring Preparation 1. Heat oven to 375°F. Have ready a tube pan, 10X4", but do not grease. 2. Measure flour by dip-level-pour method or by sifting. Stir flour and 3/4 cup sugar together until blended. 3. Measure egg whites, cream of tartar, and salt into large mixing bowl. Beat until foamy. Gradually add remaining 2 tablespoons of sugar. Continue beating until meringue holds stiff 4. Fold in flavorings. 5. Sprinkle flour-sugar method over meringue. Fold in gently just until the flour-sugar mixture disappears. 6. Push batter into ungreased tube pan. Gently cut through batter. 7. Bake 30 to 35 minutes. Invert on a funnel. Let hang until cold. Frost with icing. 8. VARIATIONS of above: Chocolate Angel Food Cake: use the above recipe except substitute 1/4 cup cocoa for 1/4 cup of the flour (stir to blend with flour and sugar) and omit almond flavoring. Marble Angel Food Cake: Follow recipe above except omit almond flavoring. Divide batter into two parts. Into one half the batter, fold 2 tablespoons of sifted cocoa. Drop by spoonfuls into pan, alternating white and chocolate batter. Cut through batter several times. New England Culinary Institute, 2006 5 Anise Biscotti Grouping: Pastries, amenities, Yield: 30 Serving: Ingredient 8 ounce Butter 2 cup Sugar 1/4 cup Anise liqueur 1/4 cup Anise seed Crushed 3 tablespoon Cognac 6 each Eggs 5 1/2 cup AP Flour 1 tablespoon Baking powder 2 cup Almonds Chopped coarse Preparation 1. Cream butter and sugar until light. Slowly add eggs, liqueur and cognac. Stir in dry ingredients, adding almonds last. Chill about two hours. Divide dough into five pieces. Form each into a flattened log, 17"X2"X1/2". Bake until golden , about 20 minutes. 2. Cool slightly. Cut 1/2" slices on a diagonal and bake at 300°F until golden, and dry. About 15 minutes. Apple Crisp Ingredients 8 lb. Apples – peeled and sliced 4 oz. Sugar 2 oz. Lemon juice 1 lb. Butter 1 lb. 8 oz. Brown sugar 2 tsp. Cinnamon 1 lb. 8 oz. Pastry flour Preparation: 1. Toss apples with sugar and lemon juice. Spread evenly into a 12X20 inch baking pan. 2. Rub the butter, sugar, cinnamon and flour together until well blended and crumbly. 3. Sprinkle evenly over the apples and bake at 350 for about 45 – 60 minutes. 4. Top should be browned and apples tender. New England Culinary Institute, 2006 6 Apple Pie Grouping: Pastries, plated desserts Yield: 6 each Serving: 0 Ingredient 5 1/2 quart Apples Peeled, cored, & sliced 3 cup Sugar 3 cup Brown Sugar 1 1/2 cup AP Flour 6 teaspoon Cinnamon Preparation 1. Prepare the apples and reserve. 2. Combine the sugars, combine the flour and cinnamon and add to the sugars. 3. Toss the apples with the sugar mixture until well combined. 4. Place in an unbaked pie shell, dot the top with butter. Add a crumb topping or double crust. 5. Bake at 375F in the deck oven. New England Culinary Institute, 2006 7 Apple Pie Filling (home style) Grouping: Pastries, cakes, tarts, pies Yield: 6 each Serving: 1 slice Ingredient 12 pound Granny Smith Apples 3 pound Cinnamon Sugar 12 ounce Butter; small pieces 12 ounce Bread Flour 3 each Lemon Juice only 2 ounce Vanilla 1 ounce Salt Preparation 1. Combine all ingredients. Applesauce Cookies Grouping: Pastries, cakes, tarts, pies Yield: 0 Serving: 0 Ingredient 4 pound AP Flour 1 ounce Baking Powder 1/4 ounce Salt 3 teaspoon Baking Soda 3 teaspoon Cinnamon 1 1/2 teaspoon Cloves 1 1/2 pound Butter 2 pound 12 ounce Sugar 6 each Eggs 3 pint Apple Sauce 2 pound Raisins Preparation 1. Combine flour, baking powder, salt, soda, cinnamon, and cloves together. 2. Cream together the butter and sugar. 3. Gradually add eggs -- scrape bowl often. 4. Add applesauce and blend. 5. Add dry ingredients and raisins -- mix just until incorporated. New England Culinary Institute, 2006 8 Apple Streusel Tart Filling Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 3 tablespoon Bourbon OR Brandy 1/2 cup Raisins 1 each Lemon Juiced 6 each Granny Smith apples Large 3 ounce Brown sugar 3 ounce Granulated sugar 1/4 teaspoon Cinnamon 1/4 teaspoon Nutmeg 1/2 cup Flour 2 ounce Butter Melted Preparation 1. Peel, core, and slice apples into a bowl with the lemon juice. Combine dry ingredients and toss with apples. Add butter, bourbon, and raisins. 2. NOTE: For some uses, apples may need to be pre-cooked before mixing in other ingredients. Apple Turnover Filling Ingredient 12 Pound Apples 1pound 12 0z Sugar 1pound Brown Sugar 2 each Lemons Juiced ½ Cup Water ¾ oz Cinnamon ¼ oz Nutmeg 6 oz Cornstarch Preparation 1. Place all ingredients with the exception of the cornstarch in a rondo and heat over medium flame. 2. Bring to a boil and then add the cornstarch slurry. 3. Cool and store. New England Culinary Institute, 2006 9 Apricot Crustada Grouping: Pastries, cakes, tarts, pies Yield: Serving: 24 tartlets Ingredient 2 pound Apricots Dried Water To cover 2 pound Apricot hero jam Egg-wash Preparation 1.
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