All posts by : oneil_anglin@yahoo.com

Flour 1 Cup

Baking Soda 3/4 Teaspoon

Salt 1/2 Teaspoon

All spice 1/4 Teaspoon

Cinnamon Powder 1/4 Teaspoon

Sugar 1 Cup

Oats 1 Cup

Oil 1/2 Cup

Egg 1

Vanilla 1 Teaspoon

Apple peeled and chopped 1 Cup

Direction Apple Oatmeal Coffee Cake

• 1. Heat the oven to 280 degrees F. Grease  springform pan.
• 2. In a large bowl combine the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
• 3. Combine the eggs, Oil and Coffee Instant . Add the dry ingredients and mix with a spoon just until the mixture is well combined.
• 4. Spread the mixture into the prepared springform pan. Top the batter with the chopped apples.
• 5. For the streusel combine the  sugar, flour, oats, and cinnamon.  mix until well combined. Toss in the pecans.
• 6. Sprinkle the streusel over top of the apples. With your fingertips lightly press the streusel into the batter.
• 7. Place the coffee cake into the preheated oven and bake for 40 to 45 minutes or until a wooden pick comes out clean.

Yeast 4 oz

water 44 oz

flour 5 LB

Salt 1.5 oz

Sugar 1.5 oz

Olive Oil 10 oz

Fresh Rose Mary 6 Tablespoon

Direction Focaccia Bread

1. Place in the yeast and water, and dissolve with your and top with the flour salt sugar olive oil and chopped rose mary
2. Using a dough hook mix on 1st speed for 3 min the 2nd speed for 7 min
3. Place the dough in a lightly oiled bowl and allow to rise for 1 hr covered
4. Punch down dust bench lightly with flour and pin out the dough until it is about 1/2′ think you will need to bench rest the dough for at least 20 minutes to achieve the thickness
5. Usung a 6′ round cutter cut out the dough the dough can also be baked as a sheet be pressing the dogh into a oiled sheet pan

Almond Past 3 LB 8 oz

Powder Sugar 2 LB 8 oz

Glucose 12 oz

Direction Marzipan

1. Combine ingredients and mix until evenly distributed in a mixing bowl. ALMOND
2. Gradually add glucose intel ingredients come together in a smooth firm dough. GLUCOSE
3. finish by kneading by hand with powdered sugar to keep almond oil from separating out the mixing . FINISH

7 LB Powdered Sugar

1 Lb Corn Starch

1/2  oz Cream Tartar

1 1/2  oz Gelatine

1 PT Water

Direction of Pastillage

Bloom Gelatin in Water and Dissolve. Add Solution to sugar And Corn Starch Mixture, Gradually in A Stainless Steel Mixing Bowl

with A Stainless Mixing Paddle. Hold Back Some of the Water and use Only if Necessary. Mix on First Speed to Achieve A Firm and Smooth Consistency.

Pastillage Dries Quickly, so be Sure to Store Wrapped in Plastic Wrap.

Aluminum Attachment Will Turn the Pastillage Grey be Sure That Work Area and Your Tools are Scrupulously Clean and Dry.

6 Ounce Water ( warm)

8 Ounce Salt

8 Ounce Flour

4 Ounce Cornstarch

Salt Dough Direction

1. Blend together the warm water and salt and stir for 10 minutes.

2. Using a kitchen aid mixer with a dough hook attachment slowly add cornstarch mixture until a work able dough is formed .mix on low speed for 12 minutes adjust consistency by adding a little more wteror floour umtil the final dough has reached a smooth pliable consistency.

3. Store the dough in on air tight Ziploc bay.

4. If desired,you may color youvdough with food coloring or other food products.

5. Build you showpiece on parchment or aluminun foil and place on a sheetpan dy you pices in an ovenset at 250F this drying process should take 3-5 hrs dont  rush it by raisng the temperal.

6.Seal your finished pieces peces with marzip an lo   if desired.

1 1/2 Pound Butter

1 1/2 Brown Sugar

1/2 ounce Salt

1/2 Ounce Vanilla

1 Teaspoon Lemon Extract

1 Pound 1 Egg

4 Pound 8oz  Flour

15 Tablespoon Baking Soda

1 Pound Chocolate Drops Chips

Chocolate Chip Cookie Direction

1. Mix Smooth with flat Beter butter,sugar ,salt, all together  .
2. Add vanilla lemon and mix for 1 sec .
3. Add egg  .
4. Add baking soda and flour together but add mix lightly.
5. Add the chocolate drops
6. Bake at 300 F for 30 minuites.

1 Gal Ice Water

7 Pound  High Gluten Flour

6 Pound All Purpose Flour

2 oz Sugar

2 oz Shortening

3 oz Dry yeast

4 oz Salted

French Roll Direction

Mix All the above ingredients

Let dough set and double in size

Portion into 3 pound loave and bake

Bake at approx. 350F

1 Pound Melted Chocolate

2 Pound Softened Butter

4 Pound Icing Sugar

2 Pound Water

1 ounce vanilla

Icing Direction

Mix chocolate, butter and sugar with a flat beated . sider of mixing bowl.

Add water and vanilla while mixing, beat until stift.

1 1/2 Pound Sugar

13 Egg Yolk

1 1/2 Quarte Milk

2 Tablespoon vanilla Extract

3 1/2 Ounce gelatin

1 1/2 Cup Water

2  1/2 Quarte Whipped Cream

1 1/2 Cup Cointreau Liqueur

Charlotte Directions

Mix the egg yolk and sugar to a light texture.

Add warm milk and vanilla stirring constanlty.

Dissolve the gelatin in cold water and melt it over a double boiler add melted gelatin to egg mix.

When the egg mixture is cold enough but not set add the whipped cream and the cointreau gently

Fill the prepared molds with the mixture and refigerate oven night.

2 ounce butter(s)
1 bottle(s) dragon stout

1/2 cup(s) wine

1 teaspoon(s) vanilla
1/2 tablespoon(s) Browning

1 tablespoon(s) Guava Jam

1 medium egg (optional)
8 ounce(s) dark sugar

1 Large Orange Greater

1 pound(s) baking flour

1 teaspoon(s) nutmeg
1/4 teaspoon(s) salt

1 teaspoon(s) cinnamon powder

1 tablespoon(s) baking powder

1 tablespoon(s) mixed spice

1/4 pound(s) mixed peel, chopped
1/4 pound(s) raisins, soaked

Easter Bun Directions

Melt Butter and allow to cool, then add stout, wine, vanilla, molasses or Browning, Guava Jam and beaten egg (if used).

Stir in the sugar and mix until all

the granules are dissolved.

Mix together all the dry ingredients then add the chopped mixed peel and some orange greater fine in the mix raisins.

Sprinkle on top

Combine liquid mixture with dry ingredients and mix well.

loaf pan

Bake in a preheated oven at 180°C/