BYU Home page
Pendulum Court Café  
the pendulum court café
NDFS 375 lab
Located in the ESC
Week 1 - Pumpkin Chocolate Chip Muffin
1 1/2 Cups   All Purpose Flour
3/4 Cups   Granulated Sugar
1 Tbsp   Baking Powder
1/2 tsp   Salt
1/2 tsp   Ground Cinnamon
1/2 tsp   Ground Nutmeg
4 Tbsp   Margarine
2/3 Cup   Milk
2/3 Cup   Canned Pumpkin
1   Egg
1/4 Cup   Chocolate Chips
1. Preheat oven to 375 F. Line muffin tins with baking cups. 2. Combine dry ingredients in a large mixing bowl. 3. In a separate microwave safe bowl, melt the margarine in the microwave. Remove from the microwave and add milk, pumpkin, and eggs. Blend well and add to the dry mixture. Mix on low speed until blended. 4. Stir in chocolate chips. Fill lined muffin tins about 2/3 full. 5. Bake for 20 - 25 minutes or until toothpick inserted comes out clean. Rotate at 10 minutes for even browning. 6. Let cool and top with Ganache frosting (optional). Makes 6 jumbo muffins or 12 homesize muffins.

Ganache Frosting:
In a medium saucepan combine 1/4 cup chocolate chips, 1 1/2 Tbsp whipping cream, and 1 tsp margarine and cook over low heat until melted and smooth. Remove from heat and stir in 1/2 tsp vanilla extract.

Week 2 - Thai Coconut Soup
Thai Coconut Soup
1 cup   Chopped Yellow Onions
2 tsp   Minced Garlic
2 tsp   Minced Ginger
1/4   Yellow Bell Pepper
1/2   Red Bell Pepper
1/2 cup   Matchstick Carrots
1 1/2 cups   Green Beans
2 cups   Water
2 tsp   Chicken Soup Base
1 tsp   Chili Powder
1 1/2 tsp   Curry Powder
3/4 tsp   Black Pepper
1 tsp   Salt
6 oz   Cooked, Cubed Chicken
3 1/2 cups (2 cans)   Light Coconut Milk
5 tsp   Red Curry Paste
2 Tbsp   Olive Oil
1. Heat the olive oil in a soup pot and sautee the onions and garlic. Once the onions are tender, add the minced ginger.

2. Cut the bell peppers into thin strips, then cut each strip into 3 pieces. Cut the green beans into bite-size pieces

3. Add the bell peppers, green beans, and carrots to the pot.

4. Mix the water and soup base until dissolved, then add to the pot.

5. Add the chili powder, curry powder, black pepper, and salt.

6. Add the cooked chicken.

7. Stir well and bring the pot to a boil, and cook the vegetables 5-7 minutes or until tender.

8. Stir the coconut milk and red curry paste in a separate bowl, removing any lumps. Add to the soup and mix well.

9. Allow the soup to simmer until it’s all hot.

10. Enjoy! Serves 5.

Week 3 - Tropical Tilapia Fish Taco
1 teapoon   lime juice
2 tablespoons   chili powder
3 tablespoons   canola oil
1 teaspoon   salt
1/2 teaspoon   ground pepper
1 and 1/2 teaspoons   ground cumin
1 pinch   ground cloves
1   dried bay leaf in pieces
1 pound   deboned, skinned tilapia
4 cups   shredded cabbage mix
3-4   limes
1 and 3/4 cup   sour cream
2 tablespoons   water
2 tablespoons   distilled white vinegar
1   rinsed and stemmed jalapeno with seeds removed
1   peeled garlic clove
1/2 cup   lightly packed cilantro
1/4 teaspoon   pepper
to taste   salt
For the fish:
1. In a large bowl, mix lime, ground dried chili, oil, pepper, 1 teaspoon salt, garlic powder, cayenne, cumin, cloves, bay leaf.
2. Rinse fish and pat dry. Add to bowl and turn to coat with marinade. Cover and chill at least 1 hour or up to 1 day, mixing several times.
3. Lift fish from marinade and arrange pieces in a single layer in a 9x13 inch pan. Discard marinade.
4. Broil fish 4 to 5 inches from heat until opaque but still moist-looking in center of thick part of fish (cut to test) about five minutes for 1/2 inch thick pieces. With a slotted spatula, transfer fish to paper towels to blot oil, then set on platter.
5. Cut fish along the grain into 1/2 inch slices, season to taste with salt.
For the dressing:
1. Combine sour cream, water, vinegar, jalapeno, garlic clove, cilantro, and pepper in a blender.
2. Salt to taste
To assemble:
In a corn tortilla, wrap fish, cabbage mix, and dressing. Enjoy.

Week 4 - Tomato Harvest Soup
8 oz   Cooked, pulled chicken
1 1/2 tsp   Margarine, solid
1 c   Sliced, fresh mushrooms
1 c   Fresh, whole carrots
1 1/2 c   Canned, diced tomatoes
6 1/3 tbsp   Tomato sauce
1 1/2 tsp   Chicken soup base
3 3/4 c   Water
3 1/2 tbsp   Italian dressing mix packet
5 tbsp   Minute white rice
1. Cut the cooked chicken into bite-sized pieces & place in the fridge until ready to use
2. Peel carrots and slice into rounds
3. Steam carrots until tender (either in frying pan, steamer basket, or microwave)
4. Melt margarine in large stockpot
5. Add mushrooms and cook until browned
6. Add all other ingredients: chicken, tomatoes, tomato sauce, soup base, carrots, water, seasoning, and rice, and bring the mixture to a boil
7. Once soup has come to a boil, reduce heat, cover pot, and let simmer for 4 to 5 minutes, or until vegetables are cooked and rice is tender
Enjoy!
Makes 8, 3/4 cup servings



Week 5 - White Chocolate Raspberry Scone
White Chocolate Raspberry Scone
1 cup   White Chocolate Chips
4 1/2 cups   All Purpose Flour
2 1/4 Tbsp   Baking Powder
1 tsp   Salt
10 tbsp   Granulated Sugar
2 tsp   Almond Extract
2 1/2 cups   Heavy Whipping Cream
1 cup   Frozen Raspberries
1/2 cup   White Chocolate Chips
1. Mix together flour, baking powder, salt, and sugar.
2. Add the white chocolate chips (1 cup).
3. Add the heavy whipping cream and almond extract to the dry mixture. Mix until combined. Do not overmix.
4. Gently stir in raspberries at low speed. NOTE: the berries will break up somewhat but that's okay.
5. Line 10-inch round cake pans with plastic wrap and fill the pans with dough. Place plastic wrap over the pan, making sure that all the dough is covered. Pat the dough evenly in the pan.
6. Freeze scone dough overnight.
Preheat oven to 400 degrees Fahrenheit.
7. Remove scone dough from freezer, cut scone dough into 12 triangle slices as you would a pizza.
8. Separate scones onto parchment lined pan and ensure that they are not touching.
9. Bake for 20-24 minutes, until scones are slightly golden.
10. Let scones cool before drizzling glaze on top.
For Glaze:
1. Microwave the 1/2 cup of white chocolate chips in the microwave in 30 second intervals, stirring between intervals.
2. Use a piping bag or spoon to drizzle white chocolate onto the scones.



Week 6 - Chicken Enchilada Soup
3 Tbsp.   Corn Oil
1 1/4 Cup   Onion, chopped
1 clove (1/2 tsp.)   Garlic, minced
2 Cup   Chicken, cooked and shredded
3/4 Cup   Green Chilies, chopped
1 1/2 Tbsp.   Beef Bouillon Granules
1 1/2 Tbsp.   Chicken Bouillon Granules
18 oz.   Cream of Chicken Soup, condensed
1 Tbsp.   Worcestershire Sauce
1 1/2 Tbsp.   A-1 Steak Sauce
1 1/2 tsp.   Cumin, ground
2 tsp.   Chili Powder
1/2 tsp.   Black Pepper
2 1/4 Cup   Cheddar Cheese, grated
20 each   Corn Tortillas
1/2 tsp.   Paprika
In a soup pot, saute onions and garlic in corn oil over high heat until onions are translucent but not browned. Add all remaining ingredients except tortillas, cheese and paprika. Bring to light boil. Cover and reduce heat and simmer about 20 minutes. Meanwhille, cut tortillas into 1/2" wide strips and set aside. Reduce heat of soup to about 150 degrees. Add cheese, stir as it melts. Do not boil. Add tortillas strips gradually to prevent them from sticking together. When tortillas are softened, the soup is ready to serve. Garnish with paprika. Makes 8, 1/2 Cup servings.

Week 7 - Shrimp Étouffée
1/2 cup   butter
1/2 cup   flour
1 cup   green onion
1 cup   celery
1 cup   bell pepper
1 cup   diced onion
2 teaspoons   chopped garlic
1 cup   diced tomato
1/2 teaspoon   dried thyme
1 tablespoon   tomato paste
1 teaspoon   dried basil
1/4 teaspoon   black pepper
1/4 teaspoon   white pepper
1/4 teaspoon   cayenne pepper
3 cups   chicken stock
1 and 1/2 cups   cheddar cheese
8 ounces   half and half
1 teaspoon   chili powder
1/8 teaspoon   ground coriander
1/8 teaspoon   ground cumin
1/8 teaspoon   ground cloves
1/3 teaspoon   Worchestershire sauce
1 dash   Tobasco sauce
16 ounces   shrimp, precooked and chopped with tails removed
3-4 cups   uncooked rice
1 and 1/2 teaspoons   lemon juice
1. Make a roux by heating the butter in a heavy skillet over medium heat then blending in the flour, consistently stirring and scraping the bottom of the skillet. Cook until the roux is golden color.
2. Add the chopped onions and cook for 2-4 minutes. Add the green onions, celery, bell peppers, garlic and tomatoes and cook until the onions have softened.
3. Add the thyme, tomato paste, basil and peppers (black, white, and cayenne).
4. Add the stock, bring to a boil and simmer until the mixture becomes thick.
5. Add the cheese, half and half, chili powder, coriander, cumin, cloves, Worchestershire sauce and Tabasco and stir until the cheese and half and half are blended in well.
6. Gently stir in the shrimp,and serve with white rice. Garnish with chopped green onions and drizzle with lemon juice.

Week 8 - Dark Chocolate Nutella Cake
Dark Chocolate Nutella Cake
Cake:
2 cups All-Purpose Flour
2 cups Sugar
¾ cup Dark Chocolate Cocoa Powder
2 tsp Baking Soda
1 tsp Salt
2 Large Eggs
1 cup Buttermilk
1 cup Canola Oil
1 cup Boiling Water
1 ½ tsp Vanilla Extract

Frosting:
1 cup Butter (at room temp)
3 1/3 cup Powdered Sugar
¾ cup Nutella
½ cup Light Sour Cream
1 tsp Vanilla Extract

Ganache:
1 cup Semisweet Chocolate Chips
1 tsp Butter or Margarine
¼ cup Heavy Whipping Cream

1. Line the bottom of two 9” round cake pans with parchment paper and spray them with nonstick cooking spray.

2. Mix together the flour, cocoa powder, sugar, baking soda and salt.

3. Add the eggs, buttermilk, and canola oil to the dry ingredients and mix well using a stand mixer or hand mixer (1-2 minutes).

4. Add vanilla to 1 cup boiling water, then pour the mixture into the cake batter and mix well.

5. Divide the batter evenly between the two round pans and bake at 325*F for 28-30 minutes. Cakes are done when they spring back to the touch and an inserted toothpick comes out clean. Let them cool.

6. While the cakes are in the oven, make the frosting. Cream the butter using a stand mixer or hand mixer until smooth and fluffy.

7. Add the powdered sugar to the butter and mix until smooth.

8. Add the Nutella and vanilla extract and mix until smooth.

9. Add the sour cream and mix until smooth.

10. When the cakes are completely cooled, use a baking sheet to cover the cake pans and flip them upside-down so that the cakes come out of the pans. Remove the parchment paper from the top.

11. Place one of the cakes upside down on a plate or cake stand. Spread about 1 ½ cups of frosting evenly over the top.

12. Place the second cake right side-up on top of the first, frosted cake. Spread the remainder of the frosting evenly over the top.

13. Place the cake in the refrigerator to chill while you make the ganache.

14. Place the chocolate chips, heavy whipping cream, and butter/margarine in a small double boiler sauce pan over low-medium heat until the chocolate has melted and the ganache has a smooth consistency.

15. Pour the ganache into a plastic bag and snip off the corner of the bag with scissors so that you can use it to drizzle the ganache over the cake.

16. Heavily drizzle the ganache over the cake in a zig-zag pattern. You can either drizzle ganache over the whole cake, or over each slice once they’ve been cut.

17. Keep the cake in the refrigerator until you’re ready to serve it.

18. Slice the cake into 12 slices and garnish each one with a raspberry and mint leaf, if desired. Enjoy!

Week 9 - Fresh Fruit Pizza
Fresh Fruit Pizza
Frosting
3 tbsp butter
3 oz cream cheese
¼ tsp vanilla extract
1 tsp milk
1 ¼ c. powdered sugar

Cookie
1 stick butter
1 c. sugar
1 large egg
1 tsp vanilla extract
½ tsp lemon extract
½ c. sour cream
1 tsp baking soda
¼ tsp nutmeg
½ tsp salt
1 tsp baking powder
3 c. all purpose flour
Sliced fruit as desired for topping

Allow butter and cream cheese to soften to room temperature. Beat in a mixer until smooth. Combine vanilla extract, milk and powdered sugar to mixture and mix thoroughly. Set frosting mixture aside.

Cream together butter and sugar. Stir in egg, vanilla and lemon extract. Combine baking soda and sour cream and then mix into butter mixture. In another bowl, mix nutmeg, salt, baking powder and flour together and then combine with butter mixture.

Scoop cookies onto a baking sheet lined with parchment paper. Bake at 375F for 15 to 18 minutes. Keep an eye on the cookies because they burn easily. The cookie should remain a light color.

Wait to cool and then frost cookies. Arrange sliced fruit on cookies as desired. We like to use mandarin oranges, sliced strawberries and grapes as toppings for our fruit pizzas. Makes 8 large cookies.