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Pendulum Court Café  
the pendulum court café
NDFS 375 lab
Located in the ESC
Week 1 - Chocolate Marshmallow Cookie
12   Marshmallows
6 Tbs   Unsweetened cocoa
6 Tbs   Butter, softened
1 3/4 c   All-purpose flour
1/2 tsp   Baking soda
1/2 tsp   Salt
1/2 c   Unsweetened cocoa
1/2 c   Butter, softened
1 c   Sugar
1   Egg
1 tsp   Vanilla
1/2 c   Milk
1/8 tsp   Vanilla
6 Tbs   Milk
2 1/2 c   Confetioner sugar
Preheat oven to 350 degrees F.
1. In a bowl, sift together flour, baking soda, salt, and cocoa.
2. Cream butter and sugar together. When well creamed add egg and beat well.
3. Add vanilla to butter mixture and beat well. Then alternately add milk and flour mixture to butter mixture until combined.
4. Drop dough into 1 inch round balls and place on parchment paper lined baking sheet. Bake the cookies for 12-14 minutes until they look done but are still soft.
5. Take cookies out of the oven and place one marshmallow on top of each cookie. Put back in the oven for 2 minutes.
6Take the cookies out of the oven and press down on the marshmallows with a spatula so it covers the cookie. Let cookie cool.
7. For frosting: Melt butter with cocoa powder in a saucepan over medium heat, whisking until butter is melted and butter and cocoa are well combined. Add the rest of the ingredients and beat until frosting is smooth and creamy. Spread frosting on top of marshmallow and cookie.

Week 2 - Almond Poppyseed Scone
Almond Poppyseed Scone
Heavy whipping cream   2-1/3 cups
Almond extract   3/4 tsp
Powdered sugar   1-3/4 cups
Milk   5-1/4 tsp
Vanilla extract   2/3 tsp
Flour   4-2/3 cups
Baking powder   2-1/4 Tsp
Salt   1 tsp
Sugar   2/3 cup
Poppyseeds   2-1/2 Tbsp
Preheat oven to 375°F. Mix flour, baking powder, salt, sugar, and poppy seeds together in a bowl. Add cream and extract to dry mixture. Mix only until combined, do not over mix. Pan in a 10 inch cake pan to form scones, refrigerate for 1 hour. Turn out dough and slice into 10 wedges. Place each scone on a cookie sheet, 3 inches apart. Bake in oven for 20 minutes or until golden brown. Allow to cool.
Glaze—Mix together powdered sugar, milk, and vanilla extract until smooth. Drizzle over each scone to cover entirely.

Week 3 - Beef & Broccoli Stir Fry
Beef & Broccoli Stir Fry
1 large   Broccoli head, chopped
1/4 Cup   Cornstarch
1 small   White Onion
1 cup   Diced Carrots
2 stalks   Green Onions, chopped
1/2 cup   Cashews
2 Tbsp.   Sesame Oil
1 1/2 lb.   Top Sirloin Beef, cut into stir fry strips
3/4 tsp.   Crushed Red Pepper
1 Tbsp.   Chicken Bouillon Granules
1 1/2 Tbsp.   Sugar
1 1/2 Tbsp.   Fresh Garlic, minced
1 2/3 Cups   Water
1/3 Cup   Soy Sauce
2 Tbsp.   Minced ginger
1. Mix sauce ingredients (ginger, chicken bouillon, sugar, garlic, water, soy sauce, corn starch). 2. Place sesame oil in skillet and heat to medium temperature. 3. Add beef strips and crushed red pepper and cook until medium well-done. 4. Add sauce and cook until mixture is slightly thickened. Add white onions when sauce starts to bubble. 5. Steam broccoli and carrots for five minutes or until they reach desired tenderness. Add steamed vegetables, green onions, and cashews to meat and sauce mixture. 6. Serve over steamed rice. Serves 6.

Week 4 - Ham and Cheese Sliders
1 dozen (1 pkg)   Hawaiian Rolls
3/4 lb   Deli Ham
6 oz   Swiss Cheese
1/4 c (1/2 stick)   Unsalted Butter, melted
1 T   Dijon Mustard
1 T   Poppy Seeds
2 t   Dried Minced Onion
2 t   Worcestershire Sauce
1/4 t   Salt (or to taste)
1/4 t   Pepper (or to taste)
1. Preheat oven to 350F. Line a 9×9-inch or 9×13-inch pan with aluminum foil, spray with cooking spray; set aside.
2. Using a large serrated knife, slice the rolls in half so you have a ‘slab’ of tops and a ‘slab’ of bottoms; don’t pull the rolls apart and slice individually because you want to keep them connected. Place the bottom ‘slab’ of rolls in prepared pan.
3. Evenly layer about half of the ham over the rolls.
4. Evenly layer the cheese.
5. Evenly layer the remaining ham.
6. Add the top ‘slab’ of rolls; set aside.
7. To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
8. Add the mustard, poppy seeds, onion, Worcestershire sauce, salt, pepper, and whisk to combine.
9. Evenly and slowly pour the butter mixture over the rolls. Use a spatula to spread the mixture over the tops. Make sure some of the mixture gets to the base of the rolls.
10. Cover with aluminum foil and allow rolls to stand at room temp for about 5 to 10 minutes.
11. Bake covered for about 20 minutes or until cheese has melted.
12. Slice into individual sliders and serve immediately. Sliders are best warm and fresh.

Week 5 - Old Fashion Peach Pie
1 Pie shell frozen
5 oz low fat cream cheese
1 large egg
1/3 cup sugar
½ tsp vanilla extract
21 oz canned peach pie filling

Crumble:
1 tbsp All purpose flour
1/3 cup brown sugar packed
2 oz butter
3 tbsp chopped walnuts
Beat cream cheese until soft and smooth. Then add eggs and sugar and beat until smooth. Stir in vanilla extract. Pour mixture into pie shell. Pour peach pie filling on top of cream cheese layer. Mix together flour, brown sugar, butter and walnuts to form a crumble. Sprinkle the dry mixture on pies, they will look very mounded and full. Bake in oven at 375F for 1 hour, or until cream cheese has set and pies are slightly golden. Top with whipped cream if desired.

Week 6 - Lime Sugar Cookie
2 and 1/4 cup   all purpose flour
1/2 teaspoon   baking soda
1 teaspoon   baking powder
1/2 teaspoon   salt
1 and 1/2 cups   sugar, plus more for rolling
2 ounces   cream cheese
6 tablespoons   unsalted butter, melted and warm
1/3 cup   vegetable oil
1   egg
1 tablespoon   milk
1 and 1/2 teaspoons   finely grated lemon zest
1 tablespoon   fresh lime juice
1. Preheat your oven to 350 F and line two sheet pans with parchment paper.
2. In a medium bowl, whisk flour, baking soda, baking powder, and salt together. Set aside.
3. In a larger bowl, add the sugar and cream cheese. Pour the melted butter over the cream cheese to soften slightly. Whisk until there are only small lumps of cream cheese left (they will mix in later on and you'll never know they were there). Whisk in the oil until smooth. Then add the egg, milk, lemon zest, and lemon juice and mix until smooth.
4. Pour all of the dry ingredients into the wet ingredients and use a rubber spatula or large spoon to mix together.
5. Put a couple tablespoons of sugar into the bottom of the dry ingredient bowl (which is now relatively clean). Portion the dough into about a tablespoon and a half size portions. Roll into balls and roll the balls into the sugar to coat. Place the balls on the lined baking sheets, no closer than two inches apart.
6. Once all the dough has been portioned, use a glass with a flat bottom (or the bottom of a measuring cup) to slightly press on the balls just to flatten them. They should be about a half inch tall and two inches in diameter.
7. Bake for about 10-13 minutes or until just starting to brown. Let cool on the sheet pan for five minutes before transferring to a cooling rack. Store in an airtight container.

Week 7 - Thai Peanut Chicken with Noodles
1-2 lbs   Chicken, cut into thin strips
2-4 Tbsp   Vegetable oil
1 Tbsp   Sriracha chili sauce
1   Lime, juiced
3   Cloves garlic, pressed
3-4   Shakes soy sauce
1 pkg (16 oz)   Fettuccine noodles
Use the following ingredients according to your preference:
Shoestring carrots
Broccoli florets, chopped
Green onion
Peanuts (chopped)

Directions:
In a large skillet, saute chicken in oil, Sriracha, lime, garlic, ginger, soy sauce, and salt and pepper to taste. While chicken is cooking, prepare the fettuccine (to al dente) and make the peanut sauce (recipe below). After the chicken is cooked, remove from the skillet and wrap in foil to keep warm. Re-oil the skillet, add all vegetables and saute. Add the chicken to the skillet, cover, and reduce heat. Drain noodles and toss with a little olive oil (to keep the noodles from drying out and sticking together). Mix the sauce with the noodles and top with the veggies and chicken. Garnish with peanuts.

Peanut Sauce
1 cup chicken broth
6 Tbsp creamy peanut butter
2-4 tsp. Sriracha chili sauce (more or less depending on how spicy you like it)
3 Tbsp honey
6 Tbsp soy sauce
3 Tbsp fresh minced ginger
4-5 Cloves garlic, pressed or minced

Directions:
Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.

Week 8 - Zuppa Tuscana
Zuppa Tuscana
½ lb Italian sausage
4 slices bacon
1 lb Baker potatoes
½ c chopped onion
1 ½ tsp minced garlic
2 cups chicken broth
2 cups water
½ tsp red pepper flakes
Pinch salt
Pinch black pepper
½ bunch kale
½ cup Heavy cream

Fry sausage over medium heat until cooked. Cook bacon as well and drain the fat. Crumble cooked bacon. Rinse potatoes and make sure they’re really clean. You don’t need to peel them. Slice them to about 1/4 inch thick slices. You may need to cut large potato pieces in half. Combine potatoes, chopped onion, garlic, chicken broth, and water into a pot. Cook on medium heat for 15 minutes or until potatoes are cooked. Add sausage, bacon, red pepper flakes, salt and pepper. Simmer for another 10 minutes and stir occasionally. While simmering, wash kale and remove the stems. Add kale and whipping cream to soup and heat on low for 5 minutes or until cream is heated through. Serves 4-5.

Week 9 - Italian Tortellini Soup
Italian Tortellini Soup
28 ounces   Canned, diced tomatoes
15 ounces   Tomato sauce
1/2 tsp   Dried oregano
1/2 tsp   Dried basil
1/2 tsp   Salt
1/4 tsp   Black pepper
20 ounces   Frozen cheese tortellini
1/2 cup   Shredded Parmesan cheese
1/2 cup   Half-and-half
1 tsp   Olive oil
1 1/3 cup   Chopped yellow onion
2 tsp   Minced garlic
1/2 tsp   Dried rosemary leaves
5 tsp   Vegetarian soup base
4 cups   Water
1. In a soup pot, heat olive oil over medium heat. Then add the onion, garlic, and rosemary and sautee for 5 minutes or until onions are translucent.

2. Combine the vegetable soup base with water. Add it to the pot with sauteed onions, garlic, and rosemary.

3. Add the diced tomatoes (including liquid), tomato sauce, oregano, basil, salt, and pepper. Simmer the soup on medium-low heat.

4. In a separate pot, slowly warm the half-and-half before adding it to the soup. This prevents the half-and-half from curdling.

5. After adding the half-and-half, simmer the soup for 20 minutes.

6. Add the frozen tortellini into the soup and cook for 12-15 minutes, or until the tortellini are tender.

7. Stir the Parmesan cheese into the soup. Enjoy!