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  • Orange-Chocolate Swirl Cheesecake Recipe - Dessert | You're the Chef
    each whole egg 3 Tbsp orange juice fresh squeezed 1 1 2 Tbsp orange zest grated Sauce 1 Tbsp orage juice fresh squeezed 3 Tbsp cocoa powder unsweetened 3 Tbsp water Directions Crust procedure Preheat oven to 300 F With cooking spray grease a 9 inch spring form pan In a small bowlcombine crumbs and egg white With forkmix until blended Press into prepared pan Bake 10 minutes Cool on a wire rack Leave oven on Filling procedure In a food processor or blenderprocess cottage cheese until smooth Add cream cheesesour creamsugarflouregg whiteswhole eggorange zestand orange juice Process until smooth Place 1 4 C filling into a small bowl Pour remaining filling over the crust In a small bowlcombine cocoawaterremaining sugarand remaining orange juice Mix until smooth Stir into remaining filling Pour several puddles of cocoa mixture onto the plain filling Drag the pointed end of a skewer through the filling in a spiral motion to create a marbled effect Bake cheesecake for 1 hourin a water bathor until firm around the edges but still wobbly in the center Turn oven off and leave cheesecake inside with the door closed for 30 minutes Remove from ovencool completely in pan on

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=7 (2016-02-13)
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  • Peanut Butter Cheesecake Recipe - Dessert | You're the Chef
    get a bite 4 22 out of 5 100 ratings Yield one 8 or 9 cake Ingredients 1 1 2 c chocolate cookie crumbs 1 2 c salted peanuts finely chopped 1 2 c pretzels finely crushed 1 2 c white chocolate chopped 1 2 c melted butter 1 c granulated sugar 1 2 lb cream cheese softened 1 tsp vanilla 1 Tbsp melted butter 1 c peanut butter 3 4 c heavy cream whipped stiff 1 2 lb semi sweet chocolate chips 1 2 c heavy cream hot Directions Procedure Combine the crumbs peanuts pretzels white chocolate and 1 2 c melted butter and mix until the butter makes the crust moist Pat into a 9 inch spring form pan Chill Combine the sugar cream cheese vanilla 1 Tbsp melted butter and peanut butter and beat on high speed until it is light and fluffy Fold in the whipped heavy cream half at a time until the mixture is smooth Pour the mixture into the crust Make the chocolate ganache topping by pouring the hot cream over room temperature chocolate chips Stir until smooth Drizzle the chocolate over the top of the cheesecake and chill overnight Reserve the leftover

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=100 (2016-02-13)
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  • Pineapple Bread Pudding & Maple Sauce Recipe - Dessert | You're the Chef
    milk 1 4 c real maple syrup 4 Tbsp butter melted 16 oz can crushed pineapple drained liquid 1 c chopped pecans 8 each slices of whole wheat bread cut into small chunks 1 2 c cake mix pineapple preferred or yellow 1 4 c reserved pineapple juice Maple Sauce 1 c granulated sugar 1 2 c butter 1 2 c maple syrup 2 Tbsp milk Garnish as needed whipped cream as needed pecans chopped as needed fresh berries Directions Bread Pudding procedure Using a wire whisk and a large mixing bowl thoroughly mix together the eggs brown sugar milk maple syrup and butter Add the pineapple pecans and bread to the mixture and toss so the bread is coated with the liquid Mix the cake mix with the pineapple juice until smooth in consistency Drizzle over the top of the bread pudding mixture Bake at 350 for 25 minutes or until the pudding has become firm and the cake mixture bakes and is golden brown on top Maple Sauce procedure Make the maple sauce by mixing the butter sugars and maple syrup in a saucepan and bring it to a boil Lower the heat to medium and cook for

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=46 (2016-02-13)
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  • Rice Pongal Recipe - Dessert | You're the Chef
    4 c light brown sugar or coarse processed brown sugar granules 1 2 tsp cardamom ground 3 c thick coconut milk to taste chashew nuts toasted to taste black raisins as needed salted butter Directions Procedure Boil milk Add cooked rice and stir Continue cooking until the rice has absorbed most of the milk and become creamy Combine the milk brown sugar cardamom and coconut milk Stir continuously over medium

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=25 (2016-02-13)
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  • Sabayon with Fresh Fruit Recipe - Dessert | You're the Chef
    or sweet as needed fresh mint sprigs Directions Procedure Combine all three ingredients thoroughly in a stainless steel or non reactive bowl Place the egg mixture in the bowl over a water bath set on medium high heat Whisk vigorously until egg mixture turns lighter in color expanding in volume It will be thick and coat the back of a spoon after about five to seven minutes of cooking Pour

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=242 (2016-02-13)
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  • Sautéed Apples with Walnuts, Nutty Crêpes & Sheboust Cream Recipe - Dessert | You're the Chef
    cinnamon 1 tsp lemon juice 1 2 c brandy or Apple Jack brandy Crêpes 3 each large eggs 1 1 4 c milk 2 Tbsp melted butter 1 c all purpose flour 1 2 tsp salt as needed melted butter Directions Topping Filling procedure Combine the sour cream and vanilla pudding then fold in the whipped heavy cream Refrigerate until service Sauté the walnuts in the butter over medium heat until they just begin to turn brown on the edges Add the apples sugar cinnamon and lemon juice and simmer for 30 seconds Add the brandy and flame it to rapidly evaporate the alcohol Place one spoon of the apples in the center of a crêpe Roll it up and place it on a serving plate Top with a portion of the cream Ladle a portion of the apples nuts and liquid over the cream and garnish with a shake of cinnamon and powdered sugar if desired Crêpes procedure Combine all the crêpe ingredients except the melted butter with a whisk in a kitchen bowl or in a food processor Scrape down the sides of the bowl at least once during mixing Pass the batter through a fine strainer or sieve if it is lumpy working the lumps through the mesh Optional to make walnut crêpes add 1 2 c small chopped walnuts to the batter after the lumps are removed Let the batter rest about 1 2 hour before making the crêpes Using a hot 5 inch sauté pan pour 1 oz or two measured tablespoons of batter into the center of the pan and roll the pan to spread the batter over the bottom of the pan The bottom should be coated evenly and the crêpe should just cover the edge of the sides and the bottom Continue

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=103 (2016-02-13)
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  • Sour Cream Apple Pie Recipe - Dessert | You're the Chef
    flour 1 2 c salted butter cold broken into small chunks 1 2 tsp cinnamon ground 1 1 2 c granulated sugar 1 2 c all purpose flour 1 2 tsp salt 2 c sour cream 2 each large eggs 1 tsp vanilla 12 c apples peeled cored sliced Directions Dough procedure Combine the flour and shortening together with your hands until the shortening is in large pieces Sprinkle the water into the flour mixture and bring the ingredients together into a loosely combined mass Fold over the dough until most of the crumbs are absorbed Let the dough rest for five minutes Cut the dough into pieces and roll out to the shape of the pie tin Fold the dough in half and lift it into the pie tin then unfold and trim to fit in place Repeat this process for open pies or fill and top with a second crust using egg wash to seal the crust layers together Pie Filling procedure Rub together the sugar flour and butter until small pebbles form Crumb topping may be refrigerated until ready to use Combine the sugar flour and salt Toss with the apples until they are completely coated In

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=253 (2016-02-13)
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  • Strawberry Whip Cream Cake Recipe - Dessert | You're the Chef
    1 Cake procedure Bake cake according to directions on box and cool overnight Step 2 Whipped Cream procedure Whip the heavy cream in a chilled mixing bowl on half speed for 4 minutes until the cream begins to thicken Increase the speed to high and whip until soft peaks form Turn off the mixer and scrape the bowl Add the sugar and the vanilla Mix until the sugar is absorbed

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=31 (2016-02-13)
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