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Recipe: Butter Pound Cake

Yield: 2 loaves Portion size:
Pan size: Temperature:
Ingredients Weight Measure Prep

  • Butter 8 oz.
  • Eggs 6 each
  • Granulated Sugar 3 cups
  • A.P Flour 3 cups
  • Heavy Cream 1 cup
  • Vanilla Ext. 1 TBSP.
Method:

  1. Measure out the dry ingredients and place in a bowl. Place the eggs in their shell in warm water.
  2. In a mixing bowl add the soft butter and the sugar and cream together for 8 minutes until airy.
  3. Add the eggs one at a time. Scrape down the bowl after each egg.
  4. Sift the dry ingredients together.
  5. Add one third of the flour to the bowl and mix in on low speed until the mix has accepted all of your flour.
  6. Scrape down the bowl.
  7. Add half of your heavy cream and start the mixer on low speed until liquid is accepted.
  8. Add one more third of the dry ingredients mix on low until accepted and scrape down.
  9. Add the remaining heavy cream and mix in slowly.
  10. Add the remaining dry ingredients and scrape down.
  11. Add vanilla extract.
  12. Distribute between two greased loaf pans.

Recipe: Butternut Squash Soup

Yield:3/4 gallon Portion size:

Pan size: Temperature:

Ingredients Weight Measure Prep

  • Butternut Squash 3
  • Chicken Stock 2 quarts
  • Fresh garlic 1 Tablespoon
  • Heavy Cream ½ cup
  • Large Onion (diced) 1
  • Granulated garlic 1 teaspoon
  • Olive Oil 2 Tablespoons
  • Bay Leaves 2
  • Salt and Pepper to taste
  • Pumpkin Seed Topping
  • Pumpkin Seeds 1 cup
  • Brown Sugar 2 Tablespoons
  • Cinnamon ¼ teaspoon
  • Nutmeg dash

Directions:

  • Cut the squash's top and bottom off and then cut it in half. Scoop out the seeds with a spoon.
  • Then coat both sides of the squash in olive oil then sprinkle salt, pepper, and granulate garlic.
  • Bake the squash in the oven heated to 350 degrees and roast them for 40 minutes or until tender
  • Sautee onions and fresh garlic in olive oil.
  • Bring the stock and bay leaves to a boil.
  • Remove the squash from the oven and scoop out the squash from its skin.
  • Remove bay leaves from the stock and Mix the stock squash, and onions together in the pot. Then add to a food processor or blender to puree the mixture so there are no lumps.
  • Strain if needed.
  • Add the heavy cream to the mixture and bring to a low boil.
  • Taste the soup and salt and pepper to taste.
  • Toss the wet pumpkin seeds in the brown sugar, cinnamon, and nutmeg together and bake at 350 degrees for 4 minutes
  • Serve soup with pumpkin seeds on top for garnish