Oatmeal Applesauce Bars
Yield: 18"x26"x2" pan, 80 servings. 4 cups California raisins 3 cups unsweetened applesauce 1 cup liquid eggs 1 13 cups sugar 1 cup oil 1 Tbsp. + 1 tsp....
Apple, Goat Cheese and Potato Cake
From: chef Jeffrey Dunham, The grove grill, memphis. Yield: 75 Servings. 1 carton Golden Grill Russet Premium Hashbrown Potatoes 20 Granny Smith apples,...
California Raisin Swedish Saffron Buns
Yield: 72 saffron buns. 1 oz. salt 6 oz. sugar 6 oz. butter (or part shortening) 3 oz. nonfat milk powder 2 oz. yeast 1/4 oz. saffron 8 whole eggs 7 lb.,...
Gadsby's Gingered Butternut Squash Soup
From: Robert Gadsby, Noe Restaurant & Bar, Houston and Los Angeles . Yield: 8 servings. 3 oz. unsalted butter 1 14 lb. butternut squash, peeled, seeded...
Chocolate Cheesecake with Orange Caballero Sauce
Yield: 12 servings. McKinney company/Tabasco Brand Products 32 oz. cream cheese 16 oz. sugar 4 oz. milk 6 eggs 4 oz. cream 12 oz. chocolate, semi-sweet...
Guava Cheese Cake
Yield: 4-8 servings. Executive Chef Adam Votaw, Chispa, Coral Gables, FL. 3 lb. cream cheese 1-1/2 lb. granulated sugar 2 eggs 6 oz. heavy cream 2 oz....
Chocolate Beignets
From: VTK, Chicago. Yield: 25 pieces (5 per serving). Brioche Dough*: 1/3 cup whole milk 3/4 oz. dry active yeast 1 lb. all-purpose flour 4 extra-large...
Almond Chocolate Whoopie Pies
From: Chef Emily Luchetti, Farallon, San Francisco. Yield: 18 servings. Almond Board of California 5 oz. almond paste 1/3 cup granulated sugar 1/2 cup...
House-Made Angel Food Cake with Strawberry Rhubarb Basil Compote
From: Chef/Proprietor JenniferJasinski, Rioja, Denver. Yield: 24 mini cakes. American Egg Board Mini Angel Food Cakes: 2 lb., 3 oz. egg whites 12-1/2...
California Raisin Fudge Pecan Pie
Yield: 10 servings. California Raisin Marketing Board 1 cup semi-sweet chocolate chips 1/2 cup maple syrup or maple-flavor corn syrup 1/2 cup half-and-half...
Orange Tart
From: Chef Sandy Ingber, The Oyster Bar, New York City. Yield: 24 servings (two 10" tarts, 12 servings per tart). Sunkist Growers Custard: 2 cups Sunkist...
Strawberry-Pistachio Napoleon
From: Corporate Executive Pastry Chef Jonathan St. Hilaire, Concentrics Restaurant Group, Atlanta. Yield: 8 individual servings. St. Hilaire Pistachio...
Hazelnut Gelato
Yield: 4 cups. The Hazelnut Council 3 cups hazelnuts, toasted, skin removed,diced 1-1/4 cups brown sugar 1-1/2 cups whipping cream 1-1/2 cups whole milk...
Passionately Parfait
Cream Cheese Pound Cake: (all ingredients should be room temperature) 9 oz. butter 6 oz. cream cheese 1-3/4 cups sugar pulp of one vanilla bean 3 eggs...
Champagne and Grape Creme Brulee
From: Chef Malachi Harlan, Chef's Table, Fresno, CA. Yield: 4 servings. California Table Grape Commission 5 egg yolks 1 whole egg 1/2 cup sugar 3 Tbsp....
