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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 - Blueberry Sour Cream Muffins
2 cups   unbleached flour
1 tablespoon   baking powder
1/2 teaspoon   salt
1   large egg
1 cup   sugar
4 tablespoons   unsalted butter, melted and cooled slightly
1 and 1/4 cups   sour cream
1 and 1/2 cups   frozen wild blueberries
1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.
2. Whisk flour, baking powder, and salt in medium bowel until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
3. Add frozen berries to dry ingredients and gently toss just to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain and batter will be thick. Do not overmix.)
4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright and cool 5 minutes. Serve as is or use one of the toppings below.

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 5 - 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 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 - Cheesy Chicken Noodle Soup
10 cups   chicken broth
2 cups   chopped celery
2 cups   sliced carrots
2 cups   chopped yellow onion
3/4 cup   butter
1/8 teaspoon   salt
3/4 cup   flour
2 and 1/2 cups or 9 ounces   pre-cooked chicken
1 cup   cheddar cheese
8 ounces   Velveeta cheese
1 teaspoon   lemon juice
2 cups or 4 ounces   egg noodles
1 and 1/4 cup   frozen peas
1. In a large stockpot, boil the chicken broth. Add the diced celery, carrots, and onion.
2. While the vegetables are boiling, completely melt the butter in a separate saucepan. Turn down the heat to low and slowly whisk the flour and salt into the butter until a blond roux forms. Be careful not to burn.
3. Once the butter and flour are combined, use a ladle to slowly scoop out the broth (avoiding vegetables) and add it to the roux. Do this one ladle at a time, mixing the broth and roux together completely before adding more broth. Add about 1/2 of the entire broth mixture into the roux.
4. Once 1/2 the broth is added to the roux, add it back into the soup pot and incorporate it with the vegetables.
5. Add the chicken, cheddar cheese, and Velveeta into the soup. Mix completely and allow the soup to boil.
6. Turn the heat down to low and add the peas and egg noodles to the soup. Cook until egg noodles are tender, about 20 minutes. Add the lemon juice just before serving.

Week 8 - Piña Colada Cake
1 can (15 ounces)   cream of coconut
1 package (18.25 ounces)   plain yellow cake mix
1 package (3.4) ounces   vanilla instant pudding mix
1/2 cup plus 2 tablespoons   pineapple juice
1/3 cup   vegetable oil
4 large   eggs
1 can (8 ounces)   crushed pineapple
1/2 cup   unsalted butter
1 and 1/2 teaspoons   coconut extract
2 cups   confectioners' sugar, sifted
2 tablespoons   coconut milk
1/2 cup   shredded coconut
For the cake:
1. Place a rack in the center of the oven and preheat the oven to 350 F. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2. Stir the cream of coconut, then pour 1/2 cup into a liquid measuring cup and reserve the remaining 1 cup for the syrup.
3. Place the cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup pineapple juice, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thick and smooth. Fold in the crushed pineapple until it is well distributed throughout the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
4. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 50 to 55 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
For the frosting:
1. Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in coconut extract.
2. Pour in coconut milk and beat for an additional 3-4 minutes.
3. Spread the shredded coconut on a baking sheet. In a 350 F oven toast the coconut for 3-5 minutes (watch carefully so it doesn't burn.) Frost the cake with the frosting, then sprinkle the toasted coconut over the top.

Week 9 - Chicken Pesto Panini
2   boneless, skinless, raw chicken breasts, defrosted
2 tablespoons   pesto
1   green pepper, seeds removed
1   red bell pepper, seeds removed
4 whole   Ciabatta rolls
1/3 cup   pesto
4 slices   Monterey Jack cheese
2 tablespoons   olive oil
1. Preheat the oven to 375 F. Coat the chicken breasts with the 2 tablespoons pesto, covering evenly. Bake 12-15 minutes on a baking sheet, or until the internal temperature of the chicken is 165 F or no longer pink. Cool the chicken. Do not turn off the oven.
2. After the chicken has cooled, slice into very thin strips, removing any fatty edges.
3. Very thinly slice the red and green bell peppers and the red onions.
4. Assemble sandwiches by slicing the Ciabatta rolls in half if not already divided. Divide the 1/3 cup pesto between the 4 Ciabatta rolls evenly (spreading it evenly on all 8 sides.) Then divide the sliced chicken breasts and sliced peppers and onions between the rolls evenly. Lay 1 slice of cheese on top of the chicken and vegetables. Replace the top of the Ciabatta to close the sandwich.
5. Brush the Ciabatta rolls with olive oil. Put the entire sandwiches on a baking sheet and put them back in the oven for 5-7 minutes or until the cheese has melted and the vegetables are warm. Serve immediately.