Posts in category: Uncategorized

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/

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

1/4 Cup Raisin

1/4 Cup Cashew Nut

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.

Soak Raisin in Wine.

Mix together all the dry ingredients then add the chopped mixed peel and raisins.

Combine liquid mixture with dry ingredients and mix well.

Add cashew on top before bake.

loaf pan

Bake in a preheated oven at 180°C/

1/2 Pound Butter

1/2 Pound Brown Sugar

4 Egg

1/2 Pound Mix Fruit, Sorrel Soaked

1 1/2 CUP sorrel Red Stripe Beer

1/2 Cup White Rum

3 Tablespoon Red Color

1 Teaspoon Vanilla

1/2 Teaspoon Almond Flavoring

1/2 Teaspoon Mix Spice

1 Teaspoon cinnamon Powder

2 Teaspoon Baking Powder

2 Cups Baking Flour

Directions of Christmas Cake

1.  Butter and sugar until light and fluffy
2. Gradually beat in eggs one at a time .Stir in vanilla essence and almond flavoring.
3. Combine flour, mixed spice, baking powder ang nutmeg powder.
4. fold the flour mixture into the creamed mixture alternately with the red color, sorrel red stripe beer and rum mixed fruits.
5. scrape into a greased pan lined baking tin, bake for 1 1/2 hours at 180F or until a metal skewer inserted comes out

To Serve : Allow to cool ,sliced and serve.

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 pound(s) counter 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 raisins.

Combine liquid mixture with dry ingredients and mix well.

loaf pan

Bake in a preheated oven at 180°C/

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

1/2 cup(s) wine

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

1 tablespoon(s) Grace Guava Jam

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

1 pound(s) counter 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

Seen

Homemade Easter Bun Directions

Melt Margarine and allow to cool, then add stout, wine, vanilla, Grace Browning, Grace 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 raisins.

Combine liquid mixture with dry ingredients and mix well. Scrape the batter into a greased

loaf pan 12″x4″x3″.

Bake in a preheated oven at 180°C/