Recipes from Chef Michael Skibitcky

I received some recipes from Chef Michael Skibitcky who teaches at the CIA. Healthier recipes.

Blueberry Bran Muffins

Quantity 40
Portion Size
Number of Servings 40

Recipe Quantity Unit Ingredients
3.33 oz all bran
1.66 cup skim milk
4.16 cups flour
8.33 tsp baking powder
1.66 tsp salt
1.66 tsp cinnamon
6.66 tbsp vegetable oil
1.66 cup apple juice
1.66 cup applesauce
1.1 cup light molasses
1.1 cup sugar
3.33 ea egg
3.33 ea egg white
1.66 cup blueberries
0.83 cup flour

Method:

1. Preheat oven to 400F.
2. Line 12 cup muffin pan with paper liners or spray with cooking spray.
3. In a small bowl, add skim milk to bran. Let soak 5 minutes.
4. In a large bowl mix 1 1/4 cup flour, baking powder, salt and cinnamon.
5. In a separate bowl, blend oil, apple juice, apple sauce, molasses, sugar, and bran mixture. Mix well. Add egg and egg whites.
6. Dust blueberries with 1/4 cup flour, and fold into applesauce mixture.
7. Add applesauce mixture to flour mixture. Mix until moistened.
8, Fill muffin cups 3/4 full. Bake 20-25 minutes. Remove from oven and cool 20 minutes.


Scones - Cream - Mfs

Quantity 11 lb
Portion Size 3 oz
Number of Servings 40

Recipe Quantity Unit Ingredients
16 cups flour all - purpose
8 Tsp. baking powder
1 cup sugar granulated
2 Tbsp salt
11 cups heavy cream

Method:
1. Sift all dry ingreds together
2. Add cream and gently bring together, do not mix
3. Cut out scones to required size and allow to rest 10 min
4. Glaze with mixture of 4 yolks, 4 Tbsp half & half, 2 tsp sugar
5. Bake at 375F. Approx 15 mins Still oven
Optional extra ingreds:
Lemon zest and thyme
Orange and dry cranberries
Oven dried blueberries and walnuts
Chocolate chip
Rum soaked raisins etc, etc.


Pumpkin Loaf-Muffins

Quantity 17.5 lb
Portion Size 3 oz
Number of Servings 93

Recipe Quantity Unit Ingredients
18 ea eggs 36 oz
5 lb sugar granulated sugar
4.5 cups oil vegetable oil
5 Tbsp vanilla ext
4 lb pumpkin filling
4 lb flour all - purpose
1.25 oz baking soda
1 Tbsp cinn. ground
1 tsp nutmeg
0.5 tsp clove ground
0.5 tsp ginger ground
1 oz salt
2 tsp baking powder

Method:
1. Using a 20 qt hobart mixer w/ paddle beat eggs.
2. Add sugar, oil, vanilla. Mix until well blended approx 2 mins on speed #1
3. Add pumpkin puree and mix one min on speed #1. Stop machine and scrape down the sides of the bowl
4. Add sifted dry ingreds to the bowl and mix on speed #1 for one min., stop machine and scrape down bowl again. Mix for an additional 2 mins.
5. Fill 3/4 filled pans that have been pre-prepped ( sprayed & floured, tapped out)
6. Bake in a 325F.convection, low speed until cooked, approx 45 minutes
7. Cool and top w/ cream cheese frosting.

Cream Cheese Frosting.
1 lb X Butter
3 X lb cream cheese
1.5 cups 10 X sugar
1 Tbsp vanilla
1 Tbsp cinnamon ground


Raised Waffles

Quantity 40
Portion Size
Number of Servings 20

Recipe Quantity Unit Ingredients
2 cups warm water
2.5 ozs Yeast fresh cake
6 cups warm milk
2.5 cups melted butter
4 tsp salt
5 tsp sugar
10 cups flour
10 ea eggs
1.25 tsp baking soda
1 Btl Beer Brown Ale

Method:

1. In a large bowl dissolve yeast in hot water, let sit for 5 minutes.
2. Add milk, butter, salt, sugar and flour to yeast mixture and blend until smooth.
3. Let sit over night at room temperature.
4. In the morning add beaten eggs, beer and baking soda.
5. Pour approx. 3/4 cup of batter into waffle iron and bake till brown and crisp.