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  • Apple Blueberry Crumble Recipe - Dessert | You're the Chef
    orange juice 3 Tbsp corn starch 1 c all purpose flour 1 2 c sugar 1 2 c butter chilled and cut into pieces Directions Procedure Preheat oven to 375 F Combine first five ingredients in large bowl toss gently Transfer to 8x8x2 inch glass baking dish Place on baking sheet Bake until fruit begins to soften and mixture bubbles slightly approx 45 minutes For the topping mix flour and

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=86 (2016-02-13)
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  • Bananas Foster Recipe - Dessert | You're the Chef
    4 each ripe bananas peeled and sliced just before you make the dish Directions Procedure Preheat over medium high heat a large sauté pan and add the butter swirling it until it melts Add the cinnamon zests and brown sugar and slowly stir while the sugar melts Remove the pan from the flame or heat and add the liqueur and rum If you are cooking over gas the alcohol will

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=87 (2016-02-13)
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  • Bavarian Cream with Raspberry Sauce Recipe - Dessert | You're the Chef
    egg yolks 3 3 4 c whole milk 6 each large egg whites 3 c heavy cream beaten stiff 1 Tbsp vanilla extract 1 Tbsp amaretto liqueur 24 oz frozen raspberries 4 oz granulated sugar 2 Tbsp cornstarch 2 Tbsp Grand Marnier 1 bun fresh mint 2 each baskets fresh raspberries 1 1 2 c heavy cream beaten stiff Directions Procedure In a double boiler top combine the gelatin salt and sugar Stir in the yolks then add the milk and mix with a whisk until smooth Place over boiling water and cook stirring frequently until the mixture coats the back of a spoon Remove the mixture and chill in a refrigerator or over an ice bath until the mixture thickens and feels cool to the touch When the mixture is cool remove from the refrigerator or ice bath Beat the egg whites on high until they form moist stiff peaks Fold them into the yolk mixture Then fold in the heavy cream vanilla and amaretto Ladle into individually sprayed molds Refrigerate until the mixture is set at least 1 to 4 hours or overnight Combine frozen raspberries and sugar in a small saucepan Bring to a boil Combine cornstarch

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=88 (2016-02-13)
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  • Bourbon Pecan Sweet Potato Pie Recipe - Dessert | You're the Chef
    15 minutes Cut the dough into 2 pieces Using some flour lightly coat your work surface with flour and coat your rolling pin with flour Shape the piece of dough you have cut into a round thick piece Gently roll out the dough turning 1 8 turn after each pin pass This will let it become naturally round in shape Continue rolling until the dough is about 1 4 inch thick and the dough is one inch larger than the size of the pie pan you are using use the pan to measure by laying it over the rolled out dough Fold the dough in half pick it up and lay it in the pan and unfold the dough Crimp the edge using your thumb and forefinger and trim off any extra dough hanging outside the pie pan Preheat your oven to 375 F Prick the dough in the pie tin on the bottom and on the sides with a fork Place on the crust a piece of aluminum foil that covers the dough and pour in raw rice or dry beans The weight will keep the dough from puffing too much while it is pre baking This crust should be pre baked in a 375 F oven for 10 minutes the dough becoming lighter in color on the edges and set to the touch in the center Cool and store the pie crust until you are ready to use it Filling procedure Combine the bourbon and the pecans and let them soak overnight in the refrigerator Put the potatoes and the water into a baking dish 13 x 9 inch and cover with aluminum foil Bake at 375 F for about 45 minutes until the potatoes are tender Remove from the oven drain off the water and allow the

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=89 (2016-02-13)
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  • Caramel Apple Cheesecake Recipe - Dessert | You're the Chef
    2 lb cream cheese softened 1 1 4 c granulated sugar 1 2 c heavy cream 3 4 lb caramel pieces melted over a water bath 1 1 4 tsp vanilla 4 each eggs 1 c sour cream 3 c Granny Smith apples peeled cored medium dice 3 4 tsp cinnamon 1 8 c granulated sugar Directions Crust procedure Combine the graham crackers with the butter and sugar mixing until the cracker crumbs have become soft and they hold their shape when pressed Shape them into the bottom of the two cheesecake pans Filling procedure Combine cream cheese and sugar in a mixing bowl and beat at medium speed until the cheese has absorbed the sugar and is fluffy Mix the heavy cream and the caramel together over a water bath Stir frequently until the caramel has melted completely Remove from the heat and cool slightly Mix the sour cream eggs and vanilla together with a whisk until they are completely combined Slowly add to the cheese until it is smooth and combined Add the melted caramel mixing with a spoon until it is completely absorbed by the cheese Add the apples cinnamon and sugar stirring until they are mixed

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=13 (2016-02-13)
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  • Chocolate Babka Recipe - Dessert | You're the Chef
    large egg beaten for egg wash Directions For the Dough procedure Sprinkle the yeast into a measuring cup with the warm milk Allow to sit for a few minutes until the yeast starts to foam In a large bowl mix together the oil sugar and salt Add the warm water and stir until all the ingredients are dissolved Add the yeast and egg to the water mixture Add half of the flour and butter mixing until the dough is smooth Add the remaining flour and mix until smooth Turn the dough onto a floured board and knead the dough until it is smooth and elastic the dough will spring back if poked with a finger Place the dough into a lightly greased bowl Cover it with plastic and place it in a warm area for about 1 hour or until the dough doubles in size For the Filling procedure In a large bowl mix all of the ingredients until they are combined thoroughly Punch the dough down and knead gently to remove all of the air bubbles Using a rolling pin roll the dough and shape it into a rectangle about 15 by 8 Spread the filling evenly over the

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=310 (2016-02-13)
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  • Chocolate Cheesecake Recipe - Dessert | You're the Chef
    1 2 lb salted butter melted 1 2 c mixed nuts ground Filling 2 lb cream cheese room 1 1 2 c granulated sugar 1 1 2 lb real semi sweet chocolate chips 11 4 c sour cream 5 each large eggs 3 4 c heavy cream 1 1 2 tsp vanilla Directions Crust procedure Combine the cookie crumbs butter and nuts and press into a 10 inch spring form pan or a 10 inch cake pan lined with waxed paper Filling procedure On high speed in a mixer with a paddle cream the cheese and sugar until it is light and fluffy scraping the bowl at least once Melt the chocolate over a water bath Mixing with a whisk in a large bowl beat the eggs and sour cream together completely and then add heavy cream and the vanilla mixing thoroughly Add the sour cream mixture in three stages to the cream cheese scraping the bowl after each addition Whisk in the chocolate mixture Pour the cheesecake mixture into the chocolate crust Bake in a 350 F oven for one hour with a cake pan of water in the oven on a separate shelf The cheesecake should be firm

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=222 (2016-02-13)
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  • Chocolate Truffle Tart with Toasted Macadamia Nuts Recipe - Dessert | You're the Chef
    ratings Yield one 10 tart ten portions Ingredients 1 1 2 c all purpose flour 1 3 c salted butter room temperature 1 4 c light brown sugar 2 each large egg yolks 1 each large egg 2 lb real semi sweet chocolate chips 2 c heavy cream 2 c macadamia nuts chopped and toasted your favorite nut can be substituted Directions Procedure Combine the butter flour and sugar on medium speed in a mixer until small lumps of butter are formed and mixture looks mealy Add the egg and yolks and mix by hand until the dough becomes pliable and one smooth piece Cover and rest for about 30 minutes Roll the dough out on a lightly floured surface with a floured rolling pin until it is only 1 4 inch thick Press the dough into a 10 or 12 inch tart ring Dock the dough and bake it for about 10 minutes at 375 F or until it is lightly browned on the edges and completely cooked on the bottom Remove from the oven and cool Heat the heavy cream to a boil Remove from the heat and pour over the chocolate chips Stir until the chocolate melts

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=90 (2016-02-13)
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