Presented by Johnson & Wales University's Max Sanger 1 Fuji apple, peeled, cored and diced 4 stalks rhubarb, trimmed and cut into small dice 3 tablespoons butter 2 tablespoons brown sugar 1 tablespoon Cornstarch 1/4More >>
Presented by Johnson & Wales University's Max Sanger 1 Fuji apple, peeled, cored and diced 4 stalks rhubarb, trimmed and cut into small dice 3 tablespoons butter 2 tablespoons brown sugar 1 tablespoon Cornstarch 1/4More >>
Presented by Chef Michael Bowling Ingredients:8 eggs 1 pound of butter ( 4 sticks ) 1 cup Strong Coffee 1 cup packed brown sugar 1 pound semi- sweet dark chocolate Method of Preparation:1. PreheatMore >>
Presented by Chef Michael Bowling Ingredients:8 eggs 1 pound of butter ( 4 sticks ) 1 cup Strong Coffee 1 cup packed brown sugar 1 pound semi- sweet dark chocolate Method of Preparation:1. PreheatMore >>
Presented by Johnson & Wales University.This classic English pudding is made with dates, which gives it a nice sweetness, baked into a dense cake that's drizzled with caramel—special enough to be servedMore >>
Presented by Johnson & Wales University.This classic English pudding is made with dates, which gives it a nice sweetness, baked into a dense cake that's drizzled with caramel—special enough to be servedMore >>
Presented by Johnson & Wales University's Max SangerIngredients: 4 Honey crisp apples 16 ounces Marscapone cheese 3 ounces 60% bitter-sweet chocolate 1/8 cup powder sugar 2 table spoons all Natural Honey 1More >>
Presented by Johnson & Wales University's Max SangerIngredients: 4 Honey crisp apples 16 ounces Marscapone cheese 3 ounces 60% bitter-sweet chocolate 1/8 cup powder sugar 2 table spoons all Natural Honey 1More >>
Presented by Johnson & Wales UniversitySpiced Apple Cheesecake with a Bourbon Caramel Sauce Crust: 2 cups ground graham cracker 1 ½ tsp. Cinnamon 1 stick of butter 1 T sugar Filling: 1 lb cream cheese-More >>
Presented by Johnson & Wales UniversitySpiced Apple Cheesecake with a Bourbon Caramel Sauce Crust: 2 cups ground graham cracker 1 ½ tsp. Cinnamon 1 stick of butter 1 T sugar Filling: 1 lb cream cheese-More >>
Wednesday, October 3 2012 2:58 PM EDT2012-10-03 18:58:50 GMT
Apple Enchiladas Makes 12 enchiladas Filling 4 granny smith or wine sap apples (tart and crisp apples will work) Peeled, core removed and cut in ¼" wedges ½ cup butter 1 jalapeno fine diced ½ cup packedMore >>
Apple Enchiladas Makes 12 enchiladas Filling 4 granny smith or wine sap apples (tart and crisp apples will work) Peeled, core removed and cut in ¼" wedges ½ cup butter 1 jalapeno fine diced ½ cup packedMore >>
Baked Brown Rice Budding Recipe Serves four to six. For the pudding: 1/2 cup raw brown rice 1/3 cup packed dark brown sugar 1/4 cup raisins 1 tsp. vanilla extract 1/4 tsp. ground cinnamonMore >>
Baked Brown Rice Budding Recipe Serves four to six. For the pudding: 1/2 cup raw brown rice 1/3 cup packed dark brown sugar 1/4 cup raisins 1 tsp. vanilla extract 1/4 tsp. ground cinnamonMore >>
Presented by Johnson & Wales University culinary student Max Sanger. Cheesecake 1-1/2 cups chocolate cookie crumbs 1/3 cup powdered sugar 1/3 cup unsweetened cocoa 1/4 cup butter 3-8oz packagesMore >>
Prepared by Johnson & Wales University's Max Sanger 10oz package frozen raspberries 2 Tbsp white sugar 2 Tbsp orange liqueur 1-3/4 cups heavy whipping cream 6oz white chocolate, chopped 1 dropMore >>
Presented by Johnson & Wales University's Alexander Lozano Teaching Assistant | The Hospitality College YIELD: 20- 5 OZ PORTIONS INGREDIENTS:_______________________________________________________________More >>
Presented by Mark Allison Johnson & Wales University Schwarzwalder Kirchtorte or what we like to call Black forest Gateau was a very popular dessert when I was a child growing up in Newcastle UponMore >>
Presented by Ariel E. Christianson Johnson & Wales University Chocolate - Strawberry Marbled Cupcakes with Chocolate Mousse and Swiss Buttercream Chocolate Cake 2 c flour 2 c sugar 3/4 c HersheyMore >>
Presented by Tatiana Thomas, Students & Teaching Assistant Johnson & Wales University Spiced Pumpkin Roll with a Kahlua Cream Cheese Filling & Marzipan Pumpkin Décor This is your traditionalMore >>
Presented by Culinary Student Austin M. Kosater Johnson & Wales University Blood Orange and Rosemary ICE CREAM 1 lb. Milk 1 lb. Heavy Cream 9 ozMore >>
Presented by Chef Timothy Groody Flatiron Kitchen + Taphouse 1 cup mixed dried fruit (raisins, apricots diced, cherries, cranberries etc) ½ cup maple syrup or birch syrup 1 ¼ or more roastedMore >>
Presented by Chef Timothy Groody Flatiron Kitchen + Taphouse Six Servings Biscuits 2 cups flour 1/3 cup sugar ½ tsp sea salt 2 ¼ tsp baking powder 1/3 tsp baking soda 4 oz chilled butter 1More >>
Presented by Johnson & Wales University Chef Mark Allison Base 8 single trifle sponge cakes or 8 ounce stale sponge cake 4 tablespoons raspberry jam 6 tablespoons sweet sherry 12 ounces freshMore >>
Presented by Chef | Activist Timothy Groody Flatiron Kitchen + Tap House Yield: 6 to 8 Servings 4 T water 2 pk powdered gelatin for vegetarian use 5 tsp agar agar* 2 cup heavy cream 2 cupMore >>
Aromatic Cinnamon-Almond Pound Cake with Fresh Macerated Strawberries and Georgia Peaches, topped with a Lavender Chantilly and Toasted Almonds Presented by Blair R. Cannon, CC Hospitality TeachingMore >>
Flatiron Kitchen + Tap House Presented by Chef | Activist Timothy Groody Yield: 24 Cake 2 cups all purpose flour 1 1/2 cups sugar 1 T baking powder 1/2 teaspoon kosher salt 1/2More >>
Presented by Johnson & Wales University Chef Mark Allison Tiramisu 6 sponge fingers, halved 6 tbsp strong black coffee 2 tbsp marsala 7oz Mascarpone cheese 7oz reduced fat cream cheese 1 packetMore >>
Prepared by Chef Timothy Groody Flatiron Kitchen & Tap House Yield: Six Servings Crepe Batter 2 eggs 1 1/4 c. (300 ml) milk 1 c. plain flour 1/4 tsp. salt 2 tbsp. melted butter or vegetableMore >>
Friday, February 5 2010 9:34 AM EST2010-02-05 14:34:33 GMT
Presented by Chef | Activist Tim Groody Yield: 15 Servings 8"-9" round deep sided glass dish is needed or small single serving glasses Milk Chocolate ¼ cup cornstarch ¼ cup sugar pinch salt 2More >>
Tuesday, February 2 2010 10:01 AM EST2010-02-02 15:01:27 GMT
Presented by Johnson & Wales University Student Blair Cannon Yield: 12 servings (9 inch springform pan) Prep Time: 30 minutes Total Time: 3hours 30 minutes 1 cup Oreo CookieMore >>
Presented by Johnson & Wales University Yield: Approximately 32 pieces 1 cup toasted almonds (pecans, pistachios or hazelnuts) 1/2 cup golden raisins 1/2 cup chopped apricots 1/2 cup dried cherries 1/2More >>
The Inn At New Town Farm
Presented by Chef | Activist Tim Groody
Pumpkin Apple Cheesecake Sandwich
Cheesecake
2 # cream cheese at room temperature
1 ¼ cup sugar
½ cup sour cream
1 tsp vanilla
1More >>
Friday, July 17 2009 9:31 AM EDT2009-07-17 14:31:28 GMT
Gluten Free Chocolate Sour Cream Donuts
Presented by Chef Tim Groody
Makes 8-12
1 egg
¾ cup buttermilk
¼ cup sour cream
2 T melted butter
½ cup sugar
¼ cup cocoa powder
1 cup brown rice flour
1More >>
Tuesday, June 23 2009 11:13 AM EDT2009-06-23 16:13:45 GMT
Sonoma Modern American
Presented by Executive Chef Tim Groody
Olive Oil Cake With Fresh Berries
Serves7
Sabayon
2 egg yolks
1/3 cup marsala wine
3 T sugar
½ cup cream
Over a double boiler whiskMore >>
Tuesday, May 5 2009 10:24 AM EDT2009-05-05 15:24:23 GMT
Summer Berry Trifle Presented by Johnson & Wales Culinary Student Michele P. Reams CAKE RECIPE 2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter, softened 1 cup sugarMore >>
Friday, March 27 2009 9:55 AM EDT2009-03-27 13:55:35 GMT
Sonoma Modern American
Presented by Executive Chef Tim Groody
Flourless Chocolate Cake
Serves 12-14
8" or 9" Spring Form Pan Needed
350* Oven
Cake
1 ¼ # semisweet chocolate pieces
10 oz butter
8More >>
Tuesday, March 24 2009 10:30 AM EDT2009-03-24 14:30:38 GMT
Prepared by Johnson & Wales University Culinary Student Kaitlin Guest
Blackberry Butter Cream
Yield
Makes about 2 1/2 cups
Ingredients
1/2 cup butter, softened
1/2 cup fresh blackberries
1More >>
Tuesday, March 10 2009 12:36 PM EDT2009-03-10 16:36:48 GMT
Guiness Creme Brulee
Presented by Johnson & Wales University Baking & Pastry Student Kaitlin Guest
TIPS
1) Crème Brulee is a slow cooked custard which requires ramekins or shallow bowls around 4.5oz.
2)More >>
Friday, February 13 2009 11:57 AM EST2009-02-13 16:57:06 GMT
Sonoma Modern American
From Executive Chef Tim Groody
Semolina Melting Cake with Grapefruit Strawberry Salad
Grapefruit Strawberry Arugula Salad
Serves 2
Salad
1 grapefruit segmented
4 strawberries
1More >>
Tuesday, February 10 2009 12:28 PM EST2009-02-10 17:28:14 GMT
Simple & Delicious Chocolate Truffles
From Johnson & Wales University Culinary Students Victoria Calenda & David D'Ambrosio
1 16 oz Container Chocolate Frosting
¾ Cup Sifted Powdered Sugar
1 t VanillaMore >>
Tuesday, February 3 2009 2:12 PM EST2009-02-03 19:12:48 GMT
Valentine's Trifle From Pewter Rose Executive Chef & '94 JWU graduate Geoff Bragg 1 spongecake or pound cake, cut into half inch cubes 2 c. heavy cream 1/2 c sugar 1/2 tsp vanilla extract More >>
Friday, January 30 2009 12:30 PM EST2009-01-30 17:30:43 GMT
Sonoma Modern American
From Executive Chef Tim Groody
Coconut Macadamia Chocolate
Decadence
Serves 12
Cake
12 oz toasted macadamia nuts
1 ½ # butter
4 c sugar
12 eggs
2 c dark cocoa
GreaseMore >>
Friday, January 23 2009 9:50 AM EST2009-01-23 14:50:38 GMT
Sonoma Modern American
From Executive Chef Tim Groody
Chocolate Mousse Cream Pie
With chocolate swirl panels
Makes 1 9" pie
Mousse
12 oz bittersweet or semi-sweet chocolate shavings or pieces
2/3More >>
Wednesday, January 7 2009 2:30 PM EST2009-01-07 19:30:55 GMT
Sonoma Modern American
From Executive Chef Tim Groody
Christmas Panettone
1 Large Loaf or 3 Small loaves
1 oz instant yeast
2 ¾ cup
7 T sugar
2 eggs
3 yolks
¼ tsp salt
½ cup melted butter
6More >>
Tuesday, December 16 2008 11:54 AM EST2008-12-16 16:54:28 GMT
Hummingbird Cake
From Johnson & Wales Graduate & Pewter Rose Excecutive Chef Geoff Bragg
For the cake:
3 c flour
2 c sugar
1 t baking soda
½ t salt
½ t cinnamon
½ t ground clove
3 eggs, beaten
¾More >>
Wednesday, December 10 2008 9:53 AM EST2008-12-10 14:53:34 GMT
Sonoma Modern American
From Executive Chef Tim Groody
Holiday Chocolate Mint Petit Fours
Cake
4 ¼ oz almond flour
4 ½ oz powdered sugar
4 ½ oz butter
1/3 cup flour
2 T cocoa powder
3 eggs
CreamMore >>
Friday, November 21 2008 9:49 AM EST2008-11-21 14:49:10 GMT
Sonoma Modern American
Pumpkin Apple Walnut Pudding
Makes 6 servings
4 cups apple walnut cake(cut to make of 2-inch cubes)
1 cup of whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
4More >>
Friday, November 7 2008 10:01 AM EST2008-11-07 15:01:04 GMT
Sonoma Modern American
Pumpkin Ice Cream
2 cups ½ & ½
1 ½ cups heavy cream
1 tsp vanilla extract
1 cinnamon stick
Small pinch nutmeg
7 egg yolks
¾ cup sugar
½ cup unsweetened pumpkin puree
HeatMore >>
Friday, October 24 2008 11:44 AM EDT2008-10-24 16:44:31 GMT
The Doctors Organic Nut Bar 1cup pecans 1 cup Brazilian nuts 1 cup dates 1 cup golden raisins a pinch of salt the zest of one lemon honey Chop the pecans,More >>
CIAO BELLA SORBET (Fat Free / Dairy Free / About 250 calories) Use a martini or shallow wine glass 2 oz. scoops each of Raspberry / Mango / Lemon Sorbet Sprinkle with fresh fruit of the seasonMore >>
Warm Milk 2 cup
Active Yeast 1 packet
Salt 1 tablespoon
Honey ½ cup
Bread Flour 3 cup
Ground Cinnamon 2 teaspoon
Ground Nutmeg 1 ½ teaspoon
Ground Clove ½ teaspoon
Unsalted Butter 4 tablespoon
DriedMore >>
Sonoma Modern American
Molten Chocolate Cake for Mom!
Serves 4
3 oz semi sweet chocolate
5 oz bittersweet chocolate
4 oz + 1 ½ T butter
2/3 cup sugar
3 whole eggs
3 egg yolks
3T + 2 tsp flour
MeltMore >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
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