Amish White Bread

Original recipe yield:
2 - 9x5 inch loaves
PREP TIME 20 Min
COOK TIME 40 Min
READY IN 2 Hrs 30 Min

INGREDIENTS

• 2 cups warm water (110 degrees F/45 degrees C)
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

DIRECTIONS

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Easy Egg and Avocado Breakfast Burrito

Original recipe yield:
4 servings
PREP TIME 15 Min
COOK TIME 10 Min
READY IN 25 Min

INGREDIENTS

• 6 eggs
• 1/3 cup milk
• 1/4 cup shredded Cheddar cheese
• salt to taste
• 2 avocados - peeled, pitted, and mashed
• 4 (10 inch) flour tortillas, warmed
• 2/3 cup dry curd cottage cheese
• 1/4 cup ketchup

DIRECTIONS

1. In a bowl, beat together the eggs, milk, and cheese. Season with salt. Pour into a skillet over medium heat. Cook and stir until scrambled.
2. Season mashed avocados with salt. Place tortillas one at a time in a separate skillet over medium heat, and cook just until warm. Spread equal amounts of the avocado mixture on one side of each warmed tortilla. Layer with equal amounts cottage cheese and scrambled eggs. Roll into burritos and serve with ketchup.

Toffee Chocolate Chip Cookies

INGREDIENTS
1 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1/4 cup white sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups mini semi-sweet chocolate chips
1 (6 ounce) package almond brickle chips
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix sugars, margarine and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.
Drop dough by rounded teaspoons onto ungreased cookie sheet. Make 9-10 minutes until lightly brown.

German Chocolate Cake III

Original recipe yield:
1 - 3 layer 9 inch cake
PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr

INGREDIENTS

• 1/2 cup water
• 4 (1 ounce) squares German sweet chocolate
• 1 cup butter, softened
• 2 cups white sugar
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 1/2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 egg whites
• 
  
• 1 cup white sugar
• 1 cup evaporated milk
• 1/2 cup butter
• 3 egg yolks, beaten
• 1 1/3 cups flaked coconut
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
• 
  
• 1/2 teaspoon shortening
• 1 (1 ounce) square semisweet chocolate

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
2. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
4. Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
5. To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
6. Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

Easy Ice Cream Sandwiches

Original recipe yield:
12 ice cream sandwiches
PREP TIME 20 Min
COOK TIME 10 Min
READY IN 1 Hr

INGREDIENTS

• 1 (18.25 ounce) package chocolate cake mix
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup semisweet chocolate chips
• 1/2 cup butterscotch chips
• 1/2 gallon vanilla ice cream, softened

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. In a large bowl, mix together the cake mix, butter, vanilla extract, eggs, chocolate chips, and butterscotch chips. Roll dough into 2-inch balls and place them onto the prepared baking sheets. Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.
3. Using an ice cream scoop, mold the softened ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.

Cast Iron Cookware - Cooking Old School

Cast iron cookware is some of the best and most popular out there. It is definitely from an older school of design and use, but that definitely does not make it inferior to more recent models! It has long been a favorite choice of many groups, from long time housewives and mothers to independent chefs to serious campers and hikers.

Many people swear that food tests better out of this type of pan than any substitute. Cooking with cast iron is not held to just one group, either. Some of the dishes that are most commonly pointed to as being best out of cast iron include everything from Cajun seafood to Mexican style fajitas to any type of breakfast food. Even cornbread! Such a variety shows what can be done with this cookware.

Cast iron is popular for many different reasons. Unlike say stainless steel, it is an ideal heat conductor and will almost always heat evenly and consistently. It is relatively cheap in comparison with many other types of cookware, and with proper care can last multiple generations, a claim many other types of cookware cannot make.

It is easy to learn to use cast iron, and since you should preheat your cookware before using, you even get a head start on dinner preparation. One of the most popular methods of checking to know if the pan is ready is to drop a few (not many) drops of water on the pan. If the drops sizzle, then the pan is ready. If it disappears instantly, then you need to cool the pan down a little.

One important note: do not pour large amounts of cold liquid into a hot pan, since this is the one thing that can cause the cast iron to break.

Proper care of cast iron is most often referred to as "seasoning." This type of pan is unusual in that it is not supposed to be scrubbed often. Seasoning, instead, is when you embed oil and grease into the pores of the iron cookware, which prevents rust.

Seasoning is done by warming the pot or skillet, then rubbing a thin layer of shortening or corn oil all over the surface of the pan, inside and out. Afterward, lay the pot or skillet upside down inside a 350-degree oven. Most suggest one hour, while some other manufactures suggest as many as 4-5. The shortening will turn in to a non-sticky, hard coating. Allow the pan to cool overnight.

Cast iron retains heat effectively; so make sure to allow plenty of time to cool so you don't burn your hands. Seasoning should be repeated after each use of the cookware. As one downside: be wary of using acidic foods, which can deteriorate the seasoning, which makes the pan itself more vulnerable to rust and damage.

Wash cast iron in hot water only, and dry. Seasoning is always important, and you don't want to scrub unless absolutely necessary, because scrubbing will take away the layer of shortening that protects the pots from rust. If you have to scrub, then make sure you season the pan afterwards to repair its protective coat. Drying over heat is also important. It can be dried over an oven burner turned on low.

While the maintenance of cast iron may seem daunting, it is actually easy, and the high quality of food, affordability of pans, and ability to pass the cookware from generation to generation makes it a tough choice to beat.

Wholesale Tea and Fine Dining – The Secret is in the Loo

Almost everyone enjoys a first-class meal in a four star hotel or restaurant; the memory of a fine dining experience is one that lasts.

With a friend or loved one spending 2-3 hours in a first-class establishment can mark an anniversary, promotion, engagement, birthday or any number of occasions that deserve remembrance. Sitting in a richly paneled dining room with soft light, low music, a fine wine and delicious food topped by world-class service and a breathtaking view is a very pleasurable experience. If the meal is prepared and served correctly, very few diners will object to the high cost of the meal—indeed, many people believe a higher price reinforces the quality of the meal.

The Market is Competitive:

Fine dining restaurants, whether they stand alone or are found in a four or five star hotel, face very stiff competition. Quality chefs and maître d’s are paid generous salaries and bonuses and rating agencies like Zagat and the Washingtonian are constantly evaluating fine dining establishments; the loss of one’s rating can mean disaster.

The lodging industry is particularly competitive as hotels focus on customer service and satisfaction to discriminate their room offering from that of the competition.

Tea After the Meal:

World-class dining is an activity where attention to detail or lack of attention can ruin an otherwise good meal. If the service is slow or the food is not prepared perfectly, dissatisfaction is immediate particularly for high priced meals. Dissatisfied customers by word of mouth alone can damage an otherwise stellar reputation of a fine dining establishment.

One area that is often overlooked is the tea service at the end of the meal. Many restaurants offer the best coffee or espresso but overlook the serious tea drinker. Many restaurants end up serving a tea bag from a box with limited choices and then serve the bag in a cup of lukewarm water. High-quality tea must be steeped properly to ensure the proper preparation. In order to get the maximum out of tea steeping, whole leaf tea should be used; the taste and richness of the whole leaf is well presented during the steeping process.

Tea in bags, even whole leaf tea in bags, cannot compare to properly infused whole leaf tea. This is particularly true when the whole leaves have a chance to properly unfurl in a tea infuser instead of a cramped tea bag.

Tea bags are convenient and fast but many tea suppliers now offer large capacity or single service infusers and tea pots that not only provide the dining customer with quality tea but also can be private labeled with the brand of the hotel or restaurant.

Loose Leaf Tea is Gaining in Popularity

High-quality loose leaf tea is becoming more popular with fine dining restaurants and hotels as a way to complete the perfect meal and convince the customer that their presence is very much appreciated. The secret is a close arrangement between the restaurant as wholesaler and tea supplier as a provider of the highest quality loose leaf tea and teaware that will support the restaurant in serving its customers.

The Wholesaler – Supplier Relationship

The restaurant, as wholesaler, adds value by serving the best tea to its clientele as part of a perfect meal. The supplier serves the wholesaler by providing only quality products that are fairly priced with a substantial discount to encourage the wholesaler to carry its products. After-sale customer service on the part of the supplier is also critical.

It is not enough for the supplier to sell the products and walk away leaving the wholesaler to stand alone to deal with any potential problems. The wholesaler and supplier must cooperate with one another in order to satisfy a demanding fine dining market.