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Pendulum Court Café  
the pendulum court café
NDFS 375 lab
Located in the ESC
Week 1 - Raspberry Bread Pudding
Raspberry Bread Pudding
1 and 1/2   loaves aged white bread
1 qt   heavy cream
3 c   sugar
1   egg
1 tsp   vanilla
5 c   raspberries
1 c   sugar
1/2 c   apple juice
1 and 1/3 c   butter
5 T   flour
3 C   heavy cream
1/2 tsp   salt
2 tsp   vanilla
2/3 c   sugar
1. In a large bowl, combine 1 qt cream, 3 c sugar, egg and 1 tsp vanilla and beat until well combined.
2. Cut bread into 1½ inch cubes and add to cream mixture, coating the bread well.
3. Let bread sit in cream mixture for 30 minutes, stirring every 5 minutes to allow cream to absorb.
4. After mixture has absorbed for 30 minutes, mix the raspberries, 1 c sugar and apple juice. Stir until sugar is dissolved.
5. Layer a 9x13 inch baking pan ¾ full with the bread mix and pour fruit filling over the bread mix, spreading evenly.
6. Top with the remaining bread.
7. Bake 40 minutes at 375 degrees F.
8. Serve warm topped with vanilla cream sauce.
9. If you are looking for nice square pieces, chill before slicing.
Vanilla Cream Sauce
1. Melt 1 and 1/3 c butter in medium saucepan and add 5 Tbs flour. Stir 10 minutes until it has a nutty aroma and is caramel-colored, being careful not to burn it. Add 1/2 tsp salt, 3 cups cream and 2/3 cups sugar and stir until mixture becomes thick. Remove from heat and stir in vanilla.
2. Serve warm over the pudding.

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 - Middle Eastern Chicken Shawarma on Pita
Middle Eastern Chicken Shawarma on Pita
•1 lb boneless skinless chicken breasts (2 large breasts)
•1 lb boneless skinless chicken thighs (4 large thighs)
•6 tbsp extra virgin olive oil, divided
•2 tsp cumin
•2 tsp paprika
•1 tsp allspice
•3/4 tsp turmeric
•1/4 tsp garlic powder
•1/4 tsp cinnamon
•Pinch of cayenne
•Salt and black pepper
•Nonstick cooking oil spray
•1 tbsp Tahini
•4 oz plain greek yogurt
•1 tsp lemon juice
•1 clove garlic, chopped
•1/4 tsp black pepper
•1/4 tsp salt
Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each. Place them in a marinating dish or large plastic zipper bag. In a small bowl, whisk together 1/4 cup olive oil, the spices, 3/4 tsp salt and 1/4 tsp black pepper (if you're salt sensitive, use 1/2 tsp of salt). Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade. Cover the marinating dish with plastic wrap, or close the zipper bag. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight.
Preheat oven to 400 degrees F. Line a baking sheet with foil. Spray the foil with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced. Place the chicken in the oven. Let it roast for about 15 minutes till cooked through, turning the chicken pieces once with tongs halfway through cooking. Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin shawarma-like pieces. Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired. Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way. Serve warm.
Mix all ingredients together. Serve with chicken.

Week 4 - Chocolaty Peanut Butter Pie
Chocolaty Peanut Butter Pie
1   OREO pie crust
3/4 cup   Chocolate fudge dessert topping, divided
1 pkg (8 oz)   Cream cheese, softened
1/2 cup   Sugar
1/4 cup   Creamy peanut butter
2 cups   Cool Whip, thawed
Spoon 1/2 cup of the fudge topping into the bottom of the OREO pie crust. Place in the freezer for 10 minutes.

Beat cream cheese, sugar, and peanut butter in a large bowl until well blended. Gently stir in whipped topping until well blended.

Spoon the mixture into the pie crust and drizzle the top of the of the pie with the remaining chocolate topping. Swirl knife through the cream cheese mixture several times to create a marble effect on the top of the pie. Refrigerate four hours or until firm.

Top with whipped cream and peanut butter cups for a sweet treat! Serves 6-8.

Week 5 - Asian Chicken Pasta Salad
Asian Chicken Pasta Salad
8 oz   Bowtie Pasta
2 qt   Water
1 1/2 tsp   Salt
6 oz (~10 1/2 Tbsp)   Oriental Sesame Dressing
3 Tbsp   Sesame Oil
3 Tbsp   Soy Sauce
3 Tbsp   Vinegar
2 1/2 Tbsp   Sugar
1/2 tsp   Ground Ginger
9 oz   Cooked, Cubed Chicken
1/2 cup   Sliced or Slivered Almonds
4   Green Onions
3/4   Sugar Snap Peas
5 Tbsp   Water Chestnuts
1/2 cup   Shredded Carrots
4 1/2 cups   Fresh Spinach
1/3   Red Bell Pepper
1. Boil the water and salt in a large pot. Add bowtie pasta and cook for about 12-18 minutes until al dente.

2. Drain pasta, rinse with cold water, and set aside.

3. Mix the salad dressing, sesame oil, soy sauce, vinegar, sugar, and ginger together. Stir the chicken into this mixture to marinate and set aside.

4. Toast the almonds in a frying pan until golden brown. Be careful not to burn them!

5. Thinly chop the green onions. Slice the sugar snap peas in half diagonally. Slice the water chestnuts if not already sliced.

6. Mix the salad dressing and chicken together with the bowtie pasta, then mix in the vegetables from step 5 and the spinach.

7. Scoop the pasta salad into bowls, about 2 cups per bowl (makes 5 bowls).

8. Thinly slice the red bell peppers and place them on top of the pasta salads for garnish, along with the almonds.

9. Enjoy!

Week 6 - Mexican Chicken Corn Chowder
Mexican Chicken Corn Chowder
•2 tbsp oil
•9 oz cooked, shredded chicken
•1/2 c chopped onion
•2 cloves garlic, chopped
•1 c chicken broth
•1 tsp cumin
•1.5 c milk
•1/2 c half and half
•1 c shredded cheddar cheese
•1/4 tsp Tabasco sauce
•4 oz canned green chiles
•1/2 lb corn
•1 can creamed corn
•1 tomato, chopped
•1 tsp salt
•1 oz cilantro

Heat oil in a large pot. Add onions and saute until onions are tender and translucent. Add garlic and chicken to the pot.

Add chicken broth and cumin to pot. Bring to a boil. Reduce heat, cover with a lid, and let the soup simmer for 5-10 minutes.

Add the milk, half-and-half, cheese, tobasco, chiles, whole corn, and creamed corn to the pot. Cook and stir over low heat until the cheese is melted. Do not boil the soup because the dairy will curdle.

Stir in chopped tomatoes while on low heat. Add salt to taste. Chop up cilantro and serve with soup.

Week 7 - Maple Pecan Scones
Maple Pecan Scones
4 1/4 cups   All-Purpose Flour
2 1/4 Tbsp   Baking Powder
1 tsp   Salt
2/3 cup   Light Brown Sugar
2 3/8 cups   Heavy Whipping Cream
1 1/2 tsp   Maple Extract
2 cups   Powdered Sugar
1/4 cup   Heavy Whipping Cream
1/4 cup   Maple Syrup
1 tsp   Vanilla Extract
1. Mix together the flour, baking powder, salt, and brown sugar. Add the pecans.

2. In a separate bowl, stir together 2 3/8 cups heavy whipping cream and the maple extract. Once combined, use a stand mixer to mix the wet ingredients into the dry ones until just combined.

3. Line a 9” round pan with plastic wrap and press the dough into the pan. Refrigerate 1 hour.

4. Preheat oven to 375*F.

5. Take the dough out of the pan and cut into 12 wedges. Separate and arrange the wedges on one or two cookie sheets.

6. Bake the scones for about 25 minutes, or until golden brown. Let cool.

7. Mix together the powdered sugar, 1/4 cup heavy whipping cream, maple syrup, and vanilla extract to make a glaze. Using either a spoon or a pastry bag, drizzle the glaze over cooled scones.


Week 8 - Macadamia Chicken
Macadamia Chicken
1/4 cup   soy sauce
1/3 cup   water
1 Tbsp   white grape juice
1/2 clove   minced garlic
1/2 tsp   grated ginger
6 each   chicken breasts
2/3 cups   macadamia nuts
1 1/4 cup   cornbread stuffing
1 1/2 cup   shredded coconut
5 each   eggs
1/2 cup   flour
Combine first 5 ingredients for marinade and pour over chicken. Refrigerate overnight.

Crush the macadamia nuts and stuffing and combine with the coconut.

Beat eggs and place in a shallow dish. Place flour in a separate shallow dish. Remove chicken from marinade, dip in egg wash, dust with flour, and heavily coat with the crumb mixture.

Place the chicken on a baking pan. Cover with foil and bake at 350F for 30-35 minutes or until the chicken is done, removing the foil after 20 minutes.

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

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.