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CEU MAKATI BREAD AND PASTRY BREAD AND PASTRY NC II) RECIPES BY RMG

MODULE 1

TOPIC: COOKIES

Recipe Name: Peanut Butter Cookies


Yield: 3- 4 DOZENS
Quantity Ingredients
375 G Butter
250 G Brown sugar
250 G Granulated sugar
375 G Peanut butter ( SKIPPY)
125G Eggs
10 ML Vanilla extract
500 G All purpose flour sifted
5G Baking soda

PROCEDURE:
Mixing: Creaming method. Cream the peanut butter with the fat
And sugar.
Makeup: Molding method. Use fork instead of weight to flatten
The cookies. Used greased or parchment-lined pans.
Baking: 375F(190C) for 11-14 minutes depending on size.

TOPIC: COOKIES
CEU MAKATI BREAD AND PASTRY BREAD AND PASTRY NC II) RECIPES BY RMG

Recipe Name: OATMEAL RAISIN COOKIES


Yield:
Quantity Ingredients
250 G Butter
500 G Brown sugar
5G SALT
125 G EGGS
10 G VANILLA
30 ML MILK
375 G ALLPURPOSE FLOUR, sifted
15 G BAKING POWDER
8G BAKING SODA
4G CINNAMON
312 G ROLLED OATS, QUICK COOKING
250 G RAISINS

PROCEDURE:
Mixing: Creaming method.
COMBINE oats with other dry ingredients after they are sifted. Blend raisins in last.
Makeup: Molding method. Use fork instead of weight to flatten
Drop method: used greased or parchment- lined baking sheets.
Baking: 375F(190C) for 10-12 minutes depending on size.

TOPIC: COOKIES

Recipe Name: Lengua De Gato


CEU MAKATI BREAD AND PASTRY BREAD AND PASTRY NC II) RECIPES BY RMG

Yield: 24- 36 PCS


Quantity Ingredients
1 cup Butter
1 1/3 cup Sugar, refined
4 pcs Egg whites
2 2/3 cup Cake Flour

PROCEDURE:
Cream butter well.
Add sugar gradually while continuously creaming.
Add flour by portion and blend well.
Add egg whites little by little and blend well.
Using a #47 decorator’s tip, pipe dough onto greased sheet. Keep distance in between cookies.
Bake at 375 F until sides turn golden. Remove at once and cool.

TOPIC: COOKIES

Recipe Name: BEST FUDGY BROWNIE


CEU MAKATI BREAD AND PASTRY BREAD AND PASTRY NC II) RECIPES BY RMG

Yield: 12 pcs 0r 16 pcs


Quantity Ingredients
200 GRAMS Semi-sweet dark chocolate
115 GRAMS (½ CUP) Butter
1 CUP Granulated sugar
½ CUP Brown sugar
2 PCS LARGE
Eggs
¼ TSP Salt
1 TSP Vanilla essence
½ CUP All-purpose flour, sifted
¼ CUP Dark Cocoa powder,sifted
½ CUP 1CHOPPED CASHEW
PROCEDURE:
Line and butter a 7x7 inches square pan . preheat the oven 350 F or 180C
Melt the dark chocolate using the double boiler with butter. Cool down.
Another bowl combined granulated and brown sugar add egg one at a time then, vanilla. (use wire whisk)
Add the chocolate -butter mixture .
In another bowl combined the flour, cocoa and salt. Gentle fold it to the wet ingredients using a rubber
scraper. Pour in the prepared pan. Add the cashew nuts. Put in the oven. bake for 25-30 minutes. Cool down
before slicing.

TOPIC: COOKIES

Recipe Name: Marble Brownies


CEU MAKATI BREAD AND PASTRY BREAD AND PASTRY NC II) RECIPES BY RMG

Yield: 12 pcs 0r 16 pcs


Quantity Ingredients
200 GRAMS Semi-sweet dark chocolate
115 GRAMS (½ CUP) Butter
1 CUP Granulated sugar
½ CUP Brown sugar
2 PCS LARGE Eggs

¼ TSP Salt
1 TSP Vanilla essence
½ CUP All-purpose flour, sifted
¼ CUP Dark Cocoa powder,sifted

250 grams PHILADELPHIA Spreadable Light Cream Cheese


¼ cup granulated sugar
1pc egg, extra, lightly beaten

PROCEDURE:
Line and butter a 9x9 inches square pan . preheat the oven 350 F or 180C
Melt the dark chocolate using the double boiler with butter. Cool down.
Another bowl combined granulated and brown sugar add egg one at a time then, vanilla. (use wire whisk)
Add the chocolate -butter mixture .
In another bowl combined the flour, cocoa and salt. Gentle fold it to the wet ingredients using a rubber
scraper. Pour in the prepared pan.
In a bowl cream the cheese, add sugar and the egg. Mix until well combined.(use electric mixer) scoop the
cheese mixture to the brownie butter. Using toothpick spred to make a marble effect.
Put in the oven. bake for 25-30 minutes. Cool down before slicing.

TOPIC: COOKIES

Recipe Name: Chocolate Chip Cookies


Yield: 24- 36 pcs
CEU MAKATI BREAD AND PASTRY BREAD AND PASTRY NC II) RECIPES BY RMG

Quantity Ingredients
1 cup unsalted butter, at room temperature
1 cup packed brown sugar
1 cup granulated sugar
2 large egg, at room temperature

2 tsp vanilla extract

2 ½ cup all-purpose flour


2 tbsp Cornstarch
1 tsp baking soda
1 tsp salt
1 cup chocolate chips (HERSEYS)
1 cup lightly toasted, coarsely chopped walnuts

PROCEDURE:
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the
vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture
and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into
a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour,
or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking
trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool
the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on
the baking tray and let them thaw for 20 minutes at room temperature before baking as above.

TOPIC: COOKIES

Recipe Name: SPRITZ COOKIES


Yield: 36 pcs
Quantity Ingredients
CEU MAKATI BREAD AND PASTRY BREAD AND PASTRY NC II) RECIPES BY RMG

1 CUP unsalted butter, room temperature

½ CUP granulated white sugar

2 LARGE egg yolks


1 ½ TSP pure vanilla extract

2 CUPS all purpose flour, sifted

¼ TSP salt

Garnish:

candied cherries, nuts, colored sprinkles or colored


sugars

PROCEDURE:
1. Preheat your oven to 350 degrees F (180 degrees C). Butter two baking sheets and place them in the
refrigerator to chill while you make the batter.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until fluffy (2-3 minutes).
Add the egg yolks and vanilla extract and beat until incorporated. Scrape down the sides of the bowl as
needed. Add the flour and salt and beat until you have a well mixed dough.

To Press Cookies: Scrape some of the dough into your cookie press that has been fitted with a decorative
plate (follow manufacturer's instructions). Hold the cookie press perpendicular to your baking sheet, and
press out the cookies. (If you find the dough is too soft, because the shape of the cookies is not clearly
defined, then chill the dough.) Continue to press out the cookies, spacing about 2 inches (5 cm) apart. If
desired, decorate the cookies with pieces of candied cherries, nuts, colored sprinkles or colored sugars.

Bake cookies for about 11 - 14 minutes or just until the edges of the cookies are barely tinged with brown.
Remove from oven and gently transfer the cookies to a wire rack to cool completely. In a covered container,
these cookies will keep at room temperature for about 10 days or they can be frozen for several months

TOPIC: COOKIES

Recipe Name: FOOD FOR THE GODS


Yield:
Quantity Ingredients
1 1/4 cup sifted all-purpose flour
CEU MAKATI BREAD AND PASTRY BREAD AND PASTRY NC II) RECIPES BY RMG

½ tsp baking powder


½ tsp baking soda
¼ tsp salt

1 cup dates, pitted and chopped

1 cup butter, melted and cool down


1 cup walnuts, coarsely chopped
1 ½ cup brown sugar
3 large eggs

PROCEDURE:

Preheat oven to 350 degrees F (180 degrees C).


Grease and line a 9 x 13 inch pan.
Combine first 4 ingredients. sift
Combine butter and sugars until lighten. Add eggs, one at a time, and beat well after every addition.
Gradually stir in flour mixture.
Add dates and walnuts and stir until completely combined.
Pour batter into prepared pan and bake for 30 minutes or until done.
Cool on a wire rack for 20 minutes and cut into bars. Wrap individually with foil or colored cellophane
wrap.