Taste of Healthier baking - Capstone Projects



Taste of Healthier bakingBy: Megan Rivers and Victoria Sweetcenter850008549640Spring 2018Cul 462Chef Abt1000000Spring 2018Cul 462Chef AbtWhat comes to mind when you think of baked goods? Rich, chocolatey, buttery, and in most cases just plain unhealthy pastries and desserts will come to mind. With the “Healthier Eating Movement” people have been looking for more healthy substitutes for those fats and sugars. Switching the sugar and butter you use in your baked goods can make them “healthier”. Healthier, by lowing the number of calories per serving, cutting down on negative health effects, and in some cases providing additional health benefits. Some possible alternatives for sugar include stevia, honey, maple syrup, and agave nectar, to name a few. Butter alternatives include mashed bananas, pumpkin puree, avocado, and applesauce. The ones that my partner and I put to the test were honey, maple syrup, agave nectar, avocado, applesauce and Greek yogurt. For each of these ingredients, we researched why they are healthier than sugar or oil and made two products for each ingredient; one recipe that already uses a healthy substitute for sugar or fat, and one recipe we altered by substituting a healthy ingredient for the fat or sugar it called for to test the outcome. So, are fats and sugars really that bad? We went into this project with the idea that oils, with the exception of a few healthy oils such as olive and avocado oils, are an unnecessary, unhealthy part of the average person's diet. However, while doing this research we learned that they are not all as bad as they are made out to be. There are good fats and there are bad fats. Good fats include monounsaturated fats such as olive, avocado, and peanut oils, which lower the risk of heart disease. Another variety of healthy fats is polyunsaturated fat, which is corn, sunflower, fish, and safflower oils, which are essential for normal bodily functions yet they cannot be produced by the body- they are absorbed from the foods we eat. These polyunsaturated fats are needed to build cell membranes, cover nerves, help with blood clotting, muscle movement, and prevent inflammation, and have been shown to help lower bad cholesterol. These fats also help good cholesterol levels, and can help the risk of certain heart diseases and strokes, and help prevent dementia (Harvard Health Publishing). Omega 3s have also been shown to help fight depression, anxiety, and other mental health disorders, metabolic disorders, ADHD in children, and even help prevent certain kinds of cancer (Hjalmarsdottir, 2017). Bad fats are those containing trans fats, which are a byproduct of the hydrogenation process. This process solidifies and extends the shelf life of oils that were initially healthy by heating them to high temperatures in the presence of hydrogen and a heavy metal catalyst, turning once healthy oils into unhealthy saturated fats. These include shortening, margarine, and other vegetable oils that are solid at room temperature, which are often used in cookies, pie crusts, and other pastries. These fats increase the amount of unhealthy cholesterol, reduce the amount of healthy cholesterol, and create inflammation, which is linked to heart disease, diabetes, and strokes among other serious conditions. Trans fats also increase the risk of developing type 2 diabetes by building resistance to insulin. According to Harvard Health Publishing's 2015 article "The Truth About Fats", even small amounts are dangerous- "for every 2% of calories from trans-fat consumed daily, the risk of heart disease rises by 23%". They may make baked goods taste good, but they have no known health benefits and there is no safe amount for consumption (Harvard Health Publishing, 2015). The following paper will outline a few healthier substitutes for these fats, what their benefits are, and how to use them. Sugar is a little less complicated. Basic processed sugar is a big factor for increased risk for heart disease, even for people who are not overweight. In a study testing the link between sugar and heart disease, results showed that "Overall, the odds of dying from heart disease rose in tandem with the percentage of sugar in the diet—and that was true regardless of a person’s age, sex, physical activity level, and body-mass index (a measure of weight)" (Corliss, 2016). Sugar is also linked to weight gain and cavities, and is an empty calorie- meaning it contains no vitamins, minerals, nutrients, or fiber. Even if the rest of your diet is balanced with healthy foods, consuming sugar will still increase your risk of heart disease and other issues. Even one can of soda is enough to put you over the daily value of sugar- the sugar in that beverage can raise blood pressure. A high sugar diet can also cause the liver to dump harmful fats into the bloodstream. Some of the biggest sources of sugar in the average American's diet are sweetened beverages and baked goods (Corliss, 2016), so it is fitting that we chose to study how the sugar content in our diets can be reduced. It is not difficult, and in the following pages we will outline some easy substitutes for processed sugar and how to bake with them. AgaveAgave nectar is a natural sweetener made from the blue agave plant. It typically grows and thrives in the volcanic soils of southern Mexico. The agave plant is commonly known for being made into tequila, although it has more uses than just making good tequila. It has been used for thousands of years as an ingredient in different recipes by the native people of Mexico. It is known to the natives as aguamiel, or “honey water” (“Agave Nectar”). The Aztecs believed this plant was a gift from the gods. They used the liquid from its core to flavor foods and drinks (). The agave plant is a spikey plant that is similar to a cactus both in habitat and in appearance, but they are closely related the aloe vera plant. When the agave plant becomes 7-10 years old, their leaves are cut off, revealing the core also known as the "Pina". The sap is extracted from the pina, then it is filtered and heated at a low temperature. This process is fairly similar to how maple syrup is made. Heating the sap breaks down the carbohydrates into sugars (“Agave Nectar”). There are two types of agave nectar: light and dark. The differences between the light and dark agave nectar is that the dark agave has some solids in it, and the light is heated less and filtered more (naturelwest, 2017). Agave has recently started gaining popularity as an all-natural sweetener. One of the many reasons it is popular is because agave has a relatively low glycemic index (Creveling, 2012). The benefit of low glycemic index is that is does not spike the blood sugar like traditional sugars do. Although agave is low in glycemic index, it does have a higher concentration of fructose. Fructose can cause triglyceride levels to rise, increasing the risk of heart disease (Creveling, 2012). Agave is 1.5x sweeter than sugar, maple or honey, meaning less agave is needed to obtain the same sweetness other sugars provide. Another benefit of agave nectar is that when you consume it, you do not get the "sugar high" like you can with regular granulated sugar. Also, agave nectar is completely vegan, unlike some sugars that are filtered with bone char. Although agave nectar is more calorie-dense than sugar, it is 40% sweeter, so you would be using less of it (allaboutagave). When baking with agave there are some adjustments that should be made beforehand. As mentioned before, agave is much sweeter than the average sugar. This means that when substituting agave for sugar the amount should be reduced by 2/3 or more, depending on taste, to prevent the finished product from being too sweet. Agave is also a liquid, so when using it instead of granulated sugar, the amount of liquid used in the recipe should be reduced by at least 25% or up to 66.6%, or the dry ingredients should be decreased, depending on the recipe. The baking temperature should also be decreased by 25°F and the cooking time increased, since agave browns or caramelizes faster and at a lower temperature than sugar (Naturel West, 2017). Liquid “sugars” also do not work the same as normal sugar does when you cream it with butter. This is because the creaming process relies on the granular structure of sugar to create air pockets, which is what makes some baked goods so light and fluffy (King Arthur Flour, 2017). To test how agave works in place of sugar, we found an agave marshmallow recipe that sparked our interest. We were eager to test out this proven recipe. We noticed that these agave marshmallows were lighter and fluffier than normal sugar made marshmallows. The texture was very different compared normal marshmallows, they seemed to break easier, and they were softer. The test recipe was brownies. They were fudgier than we expected, we believed this was just how the agave mixed in the recipe. We did not enjoy the end product as much as we originally thought we would have. Although we were not completely happy with the results, agave is still a good option for other types of products- just not brownies or marshmallows. HoneyThroughout history, honey has been used as a sweetener, preservative, and medicine all over Europe, Asia, and Africa. It was only in the 1200s in the Middle East, and between 1600 and 1800 in the rest of Europe and North America, that cane and beet sugar began to surpass honey as the common sweetener. Up to this point the white sugar we see today as the normal sweetener was considered a luxury, an expensive alternative to the honey and other sweeteners that were cheaper and easier to come by. As time went by, fewer and fewer people kept beehives and opted for the easier option of buying cane and beet sugar (Carr, 2017). Today, honey is considered natural sugar, a healthy alternative to processed sugar. However, after researching what exactly what makes it healthier, it is evident that honey is not quite as amazing as it seems.Honey, unlike cane and beet sugar, is a natural, unprocessed sweetener. Honey bees produce honey by gathering nectar and pollen from flowers and then reducing the water content of the collected pollen and nectar. It is then stored in honeycomb, where it is later used to feed bee larvae or collected by beekeepers for human consumption. It takes three weeks and about 300 bees to produce 450g of honey (Australian Honey Bee Industry Council, 2018). Although honey does have certain benefits, it is also similar to sugar in several ways. For example, both are carbohydrates that are composed of glucose and fructose. Sugar is made up of 50% each fructose and glucose and honey is made up of 40% fructose and 30% glucose. The remaining 30% of honey is a mixture of water, pollen, and minerals such as magnesium and potassium. Glucose and sucrose are both broken down by the body quickly, meaning they cause spikes in blood sugar soon after consuming them. Because of this, honey and sugar are both high on the glycemic index, although honey is slightly lower because of the presence of trace minerals and slightly lower fructose content compared to processed sugar. Honey also contains a slightly higher calorie content, with 64 calories per tablespoon compared to the 49 calories found in a tablespoon of sugar. (Leonard, 2017). So, why is honey better? Although the difference between honey and sugar are not as extensive as they are often thought to be, honey does prove to be slightly better. These benefits include the fact that although honey has more calories, it is sweeter, meaning less is needed overall to get the same sweetness. This can mean lower calories in the finished product, since less of the sweetener is needed. Depending on where it was made and what plants the nectar was collected from, honey can contain a variety of substances including amino acids, antioxidants, enzymes, minerals including potassium and magnesium, and different vitamins, which, again, depend on the source of the honey. All of these elements are beneficial to overall health, and can help prevent sickness and diseases in the long run by helping to block disease-causing cells and boosting the immune system (Leonard, 2017). In addition to these health benefits, regular consumption of local honey can improve seasonal allergy symptoms over time by slowly acclimating and desensitizing the body to the local allergens (Leonard, 2017). This means that regularly eating local honey can improve allergies over time. Honey is also less processed than the average cane or beet sugar, meaning by the time it reaches consumers it has been through less processing and pasteurizing, leaving it with more of the nutrients and enzymes it initially contained (Leonard, 2017). Honey goes through much less than sugar on its way to the consumer and because of this its benefits don’t have a chance to be cooked out or otherwise removed. It has also proven to be useful as a cough suppressant, although not as effective as over the counter cough syrups and medications (Leonard, 2017). The process of baking and cooking with honey is also slightly different than using sugar. Since it is sweeter than sugar, you use less overall. This means reducing the amount of sugar called for by 25% to avoid an excessively sweet product. Because honey is a liquid, it will also add moisture to the recipe, meaning the liquid called for should be reduced by 25% to produce the desired consistency. Honey also caramelizes at a lower temperature than sugar, so the baking temperature should be lowered by 25°F to prevent the product from browning too quickly or too much. Overall, honey does prove to be better than processed cane or beet sugar, although it is not perfect. It is still a sugar, and should therefore be consumed only in moderation to prevent risk of heart disease, weight gain, or diabetes as with any other sugar, perhaps with the exception of agave, which has a different composition. To showcase honey as a sugar alternative, we produced two items- a honey almond cake and coconut flour chocolate chunk bars. The honey almond cake was our proven recipe, as the original recipe uses honey in place of sugar. The cake was very sweet, perhaps too sweet. This is because honey is naturally much sweeter than cane or beet sugar, and if we were to make this again we would reduce the amount of honey used. Overall this cake was not a favorite, being too sweet and slightly dry, which can be attributed to the use of whole wheat flour. The test recipe for honey was a blueberry cornmeal cake, which had a more pleasant outcome. The flavors were more balanced in this recipe, as the honey provided just a touch of sweetness rather than an overwhelming burst of sugar. But it did have a more crumbly texture than a cake should have. This was possibility due to the cornmeal in the recipe.Maple SyrupMaple syrup is a sweet syrup made from maple tree sap. The tree is tapped with a metal tap with a bucket hung underneath to catch the sap. After the sap is gathered, it goes through a boiling/evaporation process to reduce its water content to make the syrup we have come to know and love. Maple Syrup has over 65 different antioxidants which can help delay or prevent disease over time. These antioxidants have the same blend of compounds as those found in berries, red wine, and whole wheat (Maple From Canada). In addition to these antioxidants, maple syrup is also a good source of manganese and riboflavin, supplying 100% of your daily value for manganese and 37% of your daily value of riboflavin (also called vitamin B2) in a ? cup serving of syrup. Manganese is an important part of energy production in the body, and is also required for normal brain and nerve functions. Riboflavin helps with the metabolism process (Maple from Canada). In addition to antioxidants, maple syrup also has important minerals. It also contains 18% of your daily Zinc, which is important for maintaining a healthy immune system. Small amounts of magnesium, calcium, potassium, which all help decrease your risk for high blood pressure and strokes, are also found in maple syrup. Maple syrup has a lower glycemic level than white sugar, although there is not a huge difference, and is overall sweeter than sugar. It does however contain more calories than sugar, with 217 calories per serving compared to 196 in sugar, although less maple syrup is needed to reach the same sweetness (Maple from Canada). Regular cane or beet sugar contains none of these antioxidants or vitamins, and has little benefit other than satisfying your sweet tooth, making it an empty calorie compared to nutritious maple syrup.When substituting maple syrup for white or brown sugar, use 2/3 cup of maple syrup for every cup of granulated sugar and reduce the quantity of liquid ingredients in the recipe by ? cup. The ratio is slightly different if you are substituting maple for liquid sweeteners, like honey, molasses and corn syrup. In that case it is a one-to-one ratio of sugar and maple syrup (puremaplefromcanada). The reduced liquid ingredients include: water, milk, and juice. Also, when baking with maple syrup you need to lower the temperature you bake at by 25 degrees Fahrenheit. The proven recipe we used was a Maple Panna Cotta. This recipe turned out to be a hit. It had a great flavor, consistency, and overall went wonderfully. The fact that it contained no processed sugar had no effect on the sweetness outcome of the panna cotta. The only problem we ran into was that we ran out of these early! The test recipe was Coconut Flour Chocolate Chunk bars. These bars were kind of like a chocolate chip cookie, but made with coconut flour, which gave a little hint of coconut flavor. On top of the bars we put dark chocolate ganache, which we also used on the brownies. We had a good response to these bars at our tasting. The only complaint people had with them was that they were cakier than they thought they should be, which we agreed. We believe it was due to the coconut flour. AvocadoThe avocado (Persea americana) originated in south-central Mexico, between 7,000 and 5,000 B.C. Archaeologists in Peru found domesticated avocado seeds buried with Incan mummies dating back to 750 B.C (California Avocado Commission, 2018). Avocados are in the flowering plant family Lauraceae, and are considered a large berry with a single seed (Vespa, 2017). Starting in 1871, Avocados were successfully introduced to the United States with trees from Mexico. This was because of Judge R.B. Ord of Santa Barbara (California Avocado Commission, 2018). Then later, in the 1900's, growers in California began to grow a more local supply (California Avocado Commission, 2018). Avocados have 20 vitamins and minerals packed into them, including: vitamin K, potassium, fiber, and folic acid. It is high in fat but it is made up of monounsaturated fat, which is the heart-healthy kind, as it helps lower bad cholesterol and raise good cholesterol. Along with the monounsaturated fats, avocados also contain phytosterols, plant sterols that compete with cholesterol for absorption, therefore helping reduce blood cholesterol levels (Vespa, 2017). Avocados also contain glutathione, which is an antioxidant that can potentially prevent cancer. This bountiful fruit also contains lutein which promotes healthy vision (Vespa, 2017). Avocados contain oleic acid, which is a monounsaturated fat that can improve memory and brain activity (Axe, 2017). Oleic acid also helps the body absorb carotenoids. Carotenoids are chemical compounds that give certain fruits and vegetables their bright yellow, orange, or red color. Carotenoid benefits include: lowering inflammation, promoting healthy growth and development, and boosting immunity (Axe, 2017).Avocado is a good substitute for butter in your recipe. Not only are you making your recipe healthier by removing the bad cholesterol, you are adding good cholesterol. When substituting avocado for butter, you use equal parts pureed avocados in place of butter. Many people replace butter with avocados because of their vegan diet or because of the additional nutritional value. You can also replace eggs with avocado. For replacing eggs, it is a different ratio. The ratio ranges from 2 tablespoons to ? cup mashed avocado per egg (Cromer, 2013). To show how avocado can be used in place of butter or oil, we chose to produce avocado chocolate chip cookies for the proven recipe and a gluten free chocolate avocado bread for the test recipe. The cookies were a beautiful example of how to make getting rid of unhealthy fats delicious. The cookies were everything you would expect from a normal cookie, with a soft, chewy texture that did not have a strong avocado taste. We originally tried the cookie recipe with part whole wheat flour instead of only all-purpose flour, but it did not taste like a cookie. It tasted like a strange bread with avocado and chocolate chips. The second attempt was a success. The bread was more difficult. In the end the bread had to be re-done with a different recipe because the structure of the bread from the first attempt. The first try resulted in an unusually soft, doughy center, and an overcooked crust, with an off flavor. The replacement which was served on the day of the tasting was much better, with a balanced moist texture and good flavor without an overwhelming taste of avocado. Greek YogurtGreek yogurt is a fermented milk product that has recently gained popularity over regular yogurt. It is an excellent source of calcium, zinc, protein, potassium, and vitamins B6 and B12. Greek yogurt has twice the amount of protein compared to its regular yogurt (Zelman, 2010). Greek yogurt requires more steps to produce than regular yogurt. Greek yogurt’s liquid is strained out, making the consistency thicker. The protein helps you maintain good health, helping your body with cell growth, building muscle, and repairing tissue (Heitz, 2016). Along with those health benefits, Greek yogurt is full of iodine which helps your thyroid function. Vegetable oils and butter contain fats that are necessary for the body to function, although those oils provide them in an unhealthy amount. Compared to these oils, greek yogurt contains less of these harmful substances and more beneficial components. Greek yogurt has a higher quantity of protein than milk does. Protein helps your body build your bones, muscles, cartilage, skin, hair and blood. Protein is also one of the three nutrients that provide energy. It also transfers substances, such as oxygen, across cell membranes. Greek yogurt is packed with probiotics. Probiotics are healthy bacteria that help boost your immune system and decrease stomach issues. Greek yogurt is also high in calcium, which helps keep your bones strong and helps your vital organs function. One serving of greek yogurt has 18.7% of your daily value of calcium and 21.3% of your daily value of vitamin B12. (Yogurt in Nutrition 2018) Greek yogurt can be helpful as a post workout snack. It contains the protein to help repair damage done by the exercise. When baking with Greek yogurt, the substitution ratio is 1:1, and is an easy switch. For this ingredient we chose a proven recipe of Greek yogurt chocolate mousse and a test recipe of cheddar cheese scallion scones. The mousse used yogurt instead of the traditional whipped cream, and overall made a rich, smooth mousse that tasted very similar to a traditional mousse. Although it was similar to traditional mousse, it had a little bit of a sour kick from the Greek yogurt. There were no big differences between normal cream and the yogurt in this case. The scones were also a good example. They were a crowd favorite, and initially showed no big difference from traditional scones using butter. The texture was slightly less tender, although not noticeably so. After a few days we did notice a change- we learned that the finished product will go stale and harden much quicker than normal scones, without the help of butter to keep it soft. Despite this, the scones were a good choice, and if eaten within a day have little to no difference from those made with butter. ApplesauceApplesauce is not normally something you would consider using in baking- it is traditionally a snack for kids, or served as a side with meals- and yet it is also a delicious and healthy substitute for oil in baking. Wherever a recipe calls for any liquid oil in cakes breads or any other baked good, applesauce can easily be substituted at a 1:1 ratio for that oil. This will give the finished product a sweeter taste as well as extend its shelf life. This is because of the high sugar content of apples- they have high natural sugar content, meaning that while it is sweet your body has an easier time digesting it (Cancer Treatment Centers of America, 2001). Baked goods made with applesauce instead of oil will also last longer because of the higher moisture content of applesauce compared to oil. This keeps the product soft and moist for days longer than those made with normal oil. In this case we are focusing on unsweetened applesauce, which does not contain sugars such as high-fructose corn syrup. Using applesauce will also add fiber to the product. This is because applesauce contains 11% of your daily value of fiber per serving, which is an important part of your diet. Fiber reduces constipation, reduces the risk of heart disease, high cholesterol, and type 2 diabetes. Small amounts of certain vitamins, including vitamin C, and potassium are also found in applesauce. Beneficial phytochemicals, which are compounds found in plants and fruits such as apples, are also found in applesauce, in the fruit and in its skin. These include quercitin, catechin, chlorogenic acid, and phloridzin, which work as antioxidants to help prevent cell damage, overall lowering the risk of asthma, Alzheimer's disease, cancer, heart disease, and type 2 diabetes. Eating applesauce will by no means destroy your risk of these diseases, but it will help your body work towards preventing them (Bruso, 2017).Applesauce also contains less calories than oil, with 102 calories per cup compared to the 1,984 calories found in each cup of vegetable oil. Another reason why applesauce is so healthy is that in those 102 calories, there is no fat to be found. Its calories come from the naturally occurring fructose in apples (Whitney, 2017). Compared to butter or oil, both of which contain little to no vitamins or measurable nutritional value, applesauce is a very healthy alternative. To show how applesauce can be used as a substitute for oil, we made an applesauce spice cake and a whole wheat oatmeal honey oat bread, the cake being the proven recipe and the bread the test. The apple spice cake came out perfectly- the applesauce gave it a sweeter taste and made it a very soft, moist cake. The bread did not come out as good. The finished bread was dry and not as soft as the average bread, which is likely because of the use of whole wheat flour- this gives a tougher, drier texture, which we did not account for when adjusting the recipe. Sweetness and richness are two of the most appetizing qualities of baked goods, yet as much as we love decadent treats they are not always the best choice. Sugar is made up of empty calories and adds to the risk of heart disease and among other disorders, and many fats are no better, with little nutritional value to speak of and few benefits, with the exception of a few healthy and necessary fats. There are better, healthier options for sugar and fats in baking, two of the components that make desserts so good. The options for sugar and fat substitutes that we focused on are agave, honey and maple syrup for sugars, and avocado, applesauce, and greek yogurt. We were able to produce delicious products, each with one unhealthy component switched out for a healthier option, and in the process learned a great deal about why these substitutes can help give you a taste of healthier baking. Victoria Sweet- Self-analysisOverall this capstone went well. Megan and I were satisfied with the items we produced for the tasting and had little trouble executing our planned menu, with the exception of a few issues. The biggest setback we faced was the delay of our event because of a gas leak in Cantwell. Because of this, we were unable to hold the event on the scheduled day, and lost a day of preparation. Thankfully, the items that had been prepared ahead of time did not spoil or dry out from the extra day of holding. After, we were allowed back in the building the following day, and the event went on without a hitch. We were able to quickly plan how to deal with the delay and made a plan to make sure everything was still finished on time. During the process one strength we had was organization. Everything that needed to be done was planned out in advance, and most of the class was able to help when we needed to finish everything on time. We also stayed calm for the most part when facing setbacks. For example, the chocolate avocado bread had to be re-made. The first recipe came out horribly, with a very hard, dry crust and a barely cooked center that resembled undercooked brownies. We did not panic at this setback, and instead made time in our schedule to go out and purchase more ingredients ourselves to re-do this, recipe and made time the following day to finish it. Overall, this process was slightly easier than I expected. With proper planning and control everything was finished as planned after adjusting for those issues mentioned before. I personally do not handle stress or the prospect of managing others well, yet with Megan's help and by giving ourselves time to plan out all aspects in advance I was able to make it through this project with no huge issues or stress. Although we did handle setbacks well, there were times when I started to panic about not finishing in time, or thought we wouldn't be able to overcome problems, which is something I know I need to work on in the future.With the exception of the chocolate avocado bread, which was initially a failure, and the honey oat bread, which did not come out to our liking, all the recipes we prepared came out as planned and with few issues. The use of agave instead of sugar gave the finished marshmallows a softer, more springy feel, which was a surprise and a learning experience. The other agave recipe, the brownies, also came out different than expected, although not bad. They had more of a fudge-like consistency than the average brownie, which leads us to believe that overall the use of agave will give the finished baked good a softer texture. We were pleasantly surprised by the finished avocado chocolate chip cookies- the difference between them and cookies made with butter was small, with little remaining avocado flavor and a pleasant, soft, chewy texture we did not expect because of our substitution. The remaining products turned out well, with few surprise textures or flavors, and were overall better than expected. For this project Megan and I were given a combined budget of $450, and we had no problem staying under this budget. Our total cost for production of the 12 desserts we chose came out to $109.91. The Tasting (Megan’s Reflection)Our tasting was originally supposed to be Thursday March 29, 2018. Due to a carbon monoxide leak in the culinary building, Cantwell, we (Victoria, Kayla, Chef Abt, and I) decided to move our tasting to the following day, Friday March 30, 2018 at 1 pm. With a week full of stress and anxiety, when Thursday morning came around, seeing Cantwell evacuated, my heart sank. We had all the recipes done but one. We had made a Gluten Free chocolate avocado bread that turned out to be a failure. When I cut into the bread to taste a piece, I was shocked and confused. The recipe said to bake at 350 for 55 minutes. We had let bread in there for far longer because it was too fudgy on the inside. Eventually, the outside was starting to look overdone. We let it cool, then when I cut into it after letting it cool for a couple of hours, the inside was just fudgy and looked under cooked, while the outside looked a bit overdone. I tried it, and it was disappointing. It was fudgy, kind of bland and just not a bread-like texture. After this disappointment, we found another recipe to make early Thursday morning. We bought some of ingredients and were ready to make it Thursday morning. Then the leak happened and we were not able to get into the building to make and bake the bread. After a couple of hours, we came to realize that we were not getting into that building anytime soon and that we should change our tasting day. Leading up to this day, I was fairly stressed and nervous about how these recipes were going to turn out. Granted we should have tested some of the ones that we thought were going to be difficult or that we were nervous about, but that is our fault. With our capstone being the week we came back from spring break, it was challenging. We wanted to make some of the recipes before spring break but we did not have our ingredients in then, and did not have money to spend on food for the capstone. But alas, we dealt with our mistakes. When we started looking into recipes for this project, I saw an agave marshmallow recipe that immediately sparked my interest. I was wondering how these marshmallows would turn out compared to traditional marshmallows. When it came time to portion the marshmallows, I was surprised when I tried to get it out of the sheet tray. The product was fluffier and lighter than traditional marshmallows. I cut a piece and pushed down with my thumb and it had no resistance to my thumb. Traditional marshmallows have more resistance to force. The flavor of these agave marshmallows was different than the traditional counter-part. This was due to the agave being naturally sweeter than the sugar. They were interesting, although I was not a big fan of the texture or look of them. They seem to have created more moisture, thus losing their powdered sugar outside, making them stickier. We had to toss them in powdered sugar a few times to get rid of the stickiness.I believe that my partner and I came in ready to conquer this capstone. I wanted to make sure that we were organized and had time on our side to put this capstone together. We made sure we communicated with each other and with our classmates to set up times for them to come help us out if needed. Everyone in our class, with the exemption of one person, helped with our capstone whether it was printing out menus and paragraphs, or helping set up, turning the St. Regis into a buffet of treats. We only wanted to make sure that we were knowledgeable about our subject so when we spoke to the public, we were professional, and just knew what we were talking about. I think my weakness was not being willing to try the recipes beforehand with my own money. I think that was a little bit of a downfall when it came to the final products. If we tried the gluten free chocolate avocado bread before we made it, we would not have wasted that product. When we wasted the product, we ended up spending our own money anyway. Granted they were not too expensive, but it would have been better if we tested prior so we could have tried a different recipe to save on product. References"Agave nectar is in demand, but is it better for you than ordinary sugar?"?Environmental Nutrition, Apr. 2010, p. 7.?Culinary Collection,?. Accessed 8 Mar. 2018.Australian Honey Bee Industry Council. (2018). How Bees Make Honey. Retrieved April 16, 2018, from , J. (2017, November 20). Avocado Benefits: The Planet's Most Nutrition-Packed Food? Retrieved March 29, 2018, from , J. (2017, November 21). What Are the Benefits of Applesauce? Retrieved from Treatment Centers of America. (0001, January 01). Natural vs. refined sugars: What's the difference? | CTCA. Retrieved April 18, 2018, from , K. (2017, June 22). From honey to sugar - History of Honey – Quatr.us Study Guides. Retrieved April 18, 2018, from , J. (2016, November 30). Eating too much added sugar increases the risk of dying with heart disease. Retrieved from , Mallory. "Agave nectar."?Shape, Sept. 2012, p. 72.?Culinary Collection,?. Accessed 8 Mar. 2018.Cromer, E. (2013, November 18). Use Avocado Instead of Butter & 5 More Avocado Substitutions. Retrieved March 29, 2018, from Health Publishing. (2015, February). The truth about fats: The good, the bad, and the in-between. Retrieved from , D. (2016, February 24). 8 ways Greek Yogurt benefits your health. Retrieved March 06, 2018, from History of the Avocados in California | California Avocado Commission. (2018). Retrieved March 29, 2018, from , F., MS. (2017, June 18). 17 Science-Based Benefits of Omega-3 Fatty Acids. Retrieved from Hyman, M., MD. (2016, March 07). Why Oil is Bad for You. Retrieved from Arthur Flour Company, Inc. (2017, August 22). Baking with liquid sweeteners. Retrieved from greek yogurt benefits your health? (2018, April 03). Retrieved from , J. (2017, June 01). Honey vs. sugar: Differences, benefits, and disadvantages. Retrieved April 16, 2018, from from Canada. (n.d.). Maple Syrup Nutrition. Retrieved April 20, 2018, from West. (2017, February 21). Substituting Agave Nectar for Other Sugars: Conversion Table and Guide. Retrieved April 18, 2018, from . (2017, May 05). 5 Benefits of Organic Agave Syrup. Retrieved March 03, 2018, from , B. (2015, January 09). 6 Healthy Alternatives to Butter. Retrieved March 05, 2018, from Avocado as a Healthy Butter Substitute. (n.d.). Retrieved March 29, 2018, from , J. (2017, January 26). Benefits of Avocado. Retrieved March 29, 2018, from Does Agave Nectar Come From? (n.d.). Retrieved February 27, 2018, from , L. (2017, October 03). Health Benefits of Applesauce. Retrieved from , K. M. (2010). 6 Best Foods You're Not Eating. Retrieved March 06, 2018, from 30th, 2018?Healthy Baking???????? ?Avocado?Avocado Chocolate Chip Cookies?Chocolate Banana Avocado Bread???Applesauce?Whole Wheat Oatmeal Honey Bread?Applesauce Spice Cake???Greek Yogurt?Cheddar Cheese Scallion Scones?Chocolate Mousse Cups??Agave?Agave Marshmallows?Agave Brownies??Maple Syrup?Maple Syrup Panna Cotta?Coconut Flour Chocolate Chunk Bars??Honey?Honey Almond Cake?Lemon Blueberry Cornmeal Cake??291211013779500Agave BrowniesBrownies1 # butter8 oz unsweetened chocolate16.4 oz agave nectar8 eggs1 tsp salt2 tsp vanilla8.5 oz ap flourGanache topping8oz chocolate8oz heavy creamPreheat oven to 350 degrees F. Grease a 9x13 inch baking pan.In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center comes out clean. Cool in pan on wire rack.For the ganache topping, heat the cream in a small sauce pan and pour over the chocolate. Mix to combine, then pour over the cooled brownies. Agave Brownie CostingIngredientUnit PricePrice/perIngredient Cost1# Butter36 1#/ $146.09$4.05/#$4.058 oz Dark Chocolate10KG/$169.66$16.96/KG$3.838 eggs30 DZ/ $60.281 DZ/$2.09$0.17/egg$1.281 tsp salt3#/$3.281 #/1.09$.06/oz$0.012 tsp vanilla32 oz/$10.37$0.32/oz$0.098.5 oz AP Flour25#/$14.73$.59/# $.04/oz$0.31Total Cost=$9.57Ganache ToppingIngredientUnit PricePrice/perIngredient costchocolate$12.32/lb$0.77/oz$6.16Heavy cream $5.87/qt$0.18/oz$1.47Total Cost$7.63Agave MarshmallowsYIELDabout 24 large or 48 mini marshmallows3254738635000INGREDIENTS.75 oz gelatin powder, unflavored4 oz water, ice cold3 oz Domino? Confectioners Sugar 23.5 oz Blue Agave Nectar Syrups1/4 teaspoon salt8.4 g Lemon ExtractCombine gelatin with water in?bowl; set aside.Spray a 9x13-inch baking dish with nonstick cooking spray. Place parchment paper in pan; spray paper. Sift 1/4 cup confectioners' sugar to evenly coat insides of pan.In small saucepan, combine blue agave syrup and salt. Place over medium-high heat and cook approximately 7 to 8 minutes, until temperature reaches 240°F (soft ball stage) on candy thermometer.Using mixer on low?speed, beat gelatin mixture for 1 to 2 minutes as you pour in the hot liquid. Slowly increase speed to high; continue to beat for 10 to 12 minutes with hand mixer (6 to 8 minutes if using stand mixer with whip attachment). Mixture will be very thick and slightly warm to the touch. Add extract and food coloring, if desired. Mix for 1 additional minute.Pour into prepared pan. Take 1/4 cup sifted confectioners' sugar OR 1/4 cup sliced almonds and cover top of soft marshmallow. Place additional sheet of parchment paper on top of marshmallow.Refrigerate 4 hours, or store at room temperature for 8 hours; allow to dry.Remove dry marshmallow sheet from pan using bottom sheet of parchment paper; place on cutting board. Cut into squares (large or miniature) using pizza cutter wheel or sharp knife dusted with confectioners'?sugar.Once marshmallow is cut, dredge the sides in remaining confectioners' sugar OR?1/4 cup sliced almonds to prevent sticking.Agave Marshmallow CostingIngredientUnit PricePrice PerIngredient Price.75 oz powdered gelatin32 oz/$51.37$1.61/oz$1.203 oz powdered sugar12 2#/ $41.95$1.75/# $0.11/oz$0.33.30 oz Lemon Extract32 oz/$33.30$1.04/oz$0.31.05 oz salt3#/ $3.28 #/$1.09$0.06/oz$0.01Total Cost$1.85right58102500AVOCADO CHOCOLATE CHIP COOKIESINGREDIENTSServing Size: 489.4 ozall-purpose flour .16 ozbaking soda.20 ozsalt1 (1/2 cup)finely mashed avocado from 1 large, ripe California Avocado**4 oz.butter, at room temperature7.5 ozlight brown sugar12 ozsemi-sweet chocolate chips3.5 ozwhite sugar2egg yolks, from 2 large eggs (save whites for another purpose or discard).15 ozvanilla extractINSTRUCTIONSPreheat oven to 350 degrees. Line two baking sheets with parchment paper.? Set bine the flour, baking soda, and salt in a medium-size bowl. Set aside.In the bowl of a stand mixer, beat the mashed avocado and butter until smooth and creamy, about 30 seconds. Add the brown and white sugar and mix on medium speed until fluffy and well combined.Add egg yolks, one a time, mixing well after each addition. Add vanillaWith mixer on low speed. slowly add flour mixture. Beat just until all flour is incorporated. Stir in chocolate chips.Using a small ice cream scoop, scoop up dough into rounded mounds on prepared sheet pans, spacing mounds two inches apart. Flatten slightly with your fingertips.Bake for 14-16 minutes or until golden brown.Cool on baking sheet for 2-3 minutes then remove to a wire rack to cool completely. Store in an airtight container.Avocado Chocolate Chip Cookies CostingIngredientsUnit PricePrice Per Cost9.4 oz ap flour25#/$14.71#/$0.59$0.04/oz$0.37.16 oz baking soda36 oz/ $11.18$0.31/oz$0.05.20 oz salt3#/$3.28#/$1.09$0.06/oz$0.011 avocado48 each/$72.02$1.50/each$1.507.5 oz brown sugar25#/ $39.22#/$1.57$0.09/oz $0.6812 oz chocolate chips25#/$98.26#/$3.93$0.25/oz$2.953.5 oz sugar16#/$34.33#/$2.14$0.13/oz$0.452 eggs12DZ/$60.28DZ/ $2.09$0.17/egg$0.34.15 oz vanilla32 oz/$10.37$0.32/oz$0.05Total: $6.40Chocolate-Avocado Banana Bread??30702251079500Ingredients1 small firm-ripe avocado, chopped2 large egg1 oz pure vanilla extract2 teaspoon orange zest6 very ripe bananas, mashed10.25 oz all-purpose flour4 oz unsweetened cocoa powder10 oz cup sugar.32 oz baking soda2 teaspoon ground cinnamon1 teaspoon fine saltLarge pinch ground allspice3.1 oz semisweet chocolate chipsDirectionsPreheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan with cooking spray.Pulse the avocado, egg, vanilla and zest in a food processor until smooth. Transfer the mixture to a large bowl, and fold in the bananas.Whisk together the flour, cocoa powder, sugar, baking soda, cinnamon, salt and allspice in a medium bowl. Fold the flour mixture and 1/2 cup of the chocolate chips into the avocado mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared loaf pan, and sprinkle with the remaining 2 tablespoons chocolate chips. Bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.Chocolate Banana Avocado BreadIngredientUnit PricePrice PerCost4 oz cocoa powder50#/$167.78#/$3.35$0.21/oz$0.8410.25 oz ap flour25#/$14.73#/$0.59$0.04/oz$0.411 oz vanilla32 oz/$10.37$0.32/oz$0.3210 oz sugar16#/$34.33#/$2.14$0.13/oz$1.301 tsp salt3#/$3.28#/$1.09$0.06/oz$0.01.18 oz ground cinnamon18 oz/$14.30$0.79/oz$0.05.32 oz baking soda36 oz/$11.18$0.31/oz$0.103.1 oz chocolate chips26#/$98.26#/$3.93$0.25/oz$0.78Total: $3.81FAILED GLUTEN FREE CHOCOLATE AVOCADO BREADIngredientAmount UsedUnit CostRecipe Cost Avocadoes2 each48ea/$72.02$3.00Almond flour13.5oz$75.45/5lb$0.78Cocoa powder6oz$167.78/50lb$1.26Salt0.40oz$3.28/3lb$0.03Ground cardamom0.14oz$24.16/8oz$0.40Baking soda0.211oz$11.18/36oz$0.07Baking powder0.105oz$13.78/32oz$0.04Dark brown sugar45oz$51.01/50lb$2.70Eggs4 each$60.28/12dozen$0.68Total Cost$8.973028950889000Applesauce Spice CakeFor the cake:? 8.5 oz all-purpose flour? 1 ??teaspoons baking soda? 1 teaspoon kosher salt? .23 oz (2 ? teaspoons) cinnamon? .06 oz (1 rounded teaspoon) ground ginger? .08 oz (1/4 tsp) cloves? 2 large eggs? 8 oz sugar? 3.75 oz brown sugar? 17.5 oz unsweetened applesauce? .15 oz vanillaGlaze32oz apple cider, reduced to 8oz of thick liquid1 teaspoon vanilla extract4oz heavy creamHeat the oven to 350 degrees F, and butter and flour a 12-cup Bundt pan. Sift together the flour, baking soda, salt, cinnamon, ginger and cloves, and set aside. In the bowl of a standing mixer fitted with the paddle attachment, beat the eggs with both sugars until light. Then add the applesauce and vanilla, and mix until smooth.Using a spatula, fold in the dry ingredients (careful not to overmix!). Pour the batter into the Bundt pan, and bake for about 45 minutes, until a cake tester inserted in the center of the cake comes out clean. Cool the cake for 10 minutes in the pan on a rack before turning it out and cooling completely on the rack. Wait until the cake is cool to make the caramel glaze.Whisk together the reduced cider, cream, and vanilla until smooth and spread over the cake. Applesauce Spice CakeIngredientsUnit price Price PerCost8.5 oz Ap Flour25#/$14.73#/$0.59$0.04/oz$0.31.32 oz baking soda36 oz/$11.18$0.31/oz$.10.2 oz salt3#/$3.28#/$1.09$0.06/oz$0.01.23 oz ground cinnamon18 oz/$14.30$0.79/oz$0.18.06 oz ground ginger15 oz/$22.02$1.47/oz$0.09.08 oz ground cloves16 oz/$30.78$1.92/oz$0.152 eggs12 DZ/$60.28DZ/$2.09$0.17/egg$0.348 oz sugar16#/$34.33#/$2.14$0.13/oz$1.073.75 oz brown sugar25#/$39.22#/$1.57$0.09/oz$0.3317.5 oz unsweetened applesauce8 46 oz/ $44.5246oz/ $5.56$0.21/oz$3.68.15 oz vanilla32 oz/ $10.37$0.32/oz$0.05Total: $6.31Applesauce Spice Cake GlazeIngredientAmount UsedUnit Cost Recipe CostVanilla extract0.17oz32oz/$10.37$0.06Heavy cream4oz$5.87/qt$0.73Total Cost$0.79VERMONT WHOLE WHEAT OATMEAL HONEY BREADPREP10 mins. to 25 minBAKE35 mins. to 40 mins.Total2 hrs 55 minutes to 3 hrs 50 mins. Yield2 loavesright5080Ingredients16 ounces boiling water3 1/2 ounces rolled oats, traditional or quick (not instant)3 3/4 ounces? brown sugar3/4 ounce honey2 ounces applesauce1 tablespoon kosher salt or 2 1/2 teaspoons table salt1 teaspoon ground?cinnamon, Vietnamese preferred1 tablespoon?instant yeast6 ounces?King Arthur White Whole Wheat Flour17 ounces?King Arthur Unbleached All-Purpose FlourInstructionsIn a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes.Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. Since the dough is warm to begin with (from the boiling water), it should become quite puffy.Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2" x 4 1/2" bread pans.Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they've crowned about 1" over the rim of the pan, about 60 to 90 minutes.Bake the loaves in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they're golden brown, and the interior registers 190°F on a digital thermometer.Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage.Yield: 2 sandwich loaves.Vermont Whole Wheat Oatmeal Honey BreadIngredientUnit PricePrice PerCost3.5 oz oats50#/$36.57#/$0.73$0.04/oz$0.153.75 oz brown sugar25#/$39.22#/$1.57$0.09/oz$0.33.75 oz honey12 12 oz/$64.5012oz/ $5.37$0.44/oz$0.332 oz applesauce8 46 oz/ $44.5246 oz/$5.56$0.21/oz$0.42.5 oz salt3#/ $3.28#/$1.09$0.06/oz$0.03.09 oz ground cinnamon18 oz/$14.30$0.79/oz$0.096 oz Whole Wheat Flour50#/$25.73#/$0.51$0.03/oz$0.1917 oz ap flour25#/$14.73#/$0.59$0.04/oz$0.68Total:$2.224215765000Maple Panna CottaYield: 35 servings Ingredients 0.22 oz unflavored gelatin4 tablespoons warm water8 oz heavy cream8.8 oz mascarpone cheese, at room temperature11.29 oz maple syrup0.98 oz (2 T) dark rumMethodSprinkle the gelatin over the water in a large bowl and let sit for 10 minutes.Whisk in the cream, mascarpone and maple syrup and set over a pan of simmering water. Whisk the mixture until smooth and warmed through. Divide the mixture evenly into the 1 oz containers. Cover with plastic wrap, ensuring it does not touch the surface. Chill overnight and garnish with whipped cream before serving. Maple Panna CottaIngredientAmount UsedUnit Cost Recipe CostUnflavored Gelatin0.22oz$0.75/oz$0.17Heavy Cream8oz$5.87/qt$1.47Mascarpone Cheese8.8oz$0.37/oz$3.26Dark Rum0.98oz$1.03/oz$1.01Total Cost$5.91Whipped Cream Garnish IngredientAmount UsedUnit Cost Recipe CostHeavy Cream4oz$5.87/qt$0.73Total Cost$0.73Coconut Flour Chocolate Chunk Barsright24320500Ingredients3.7oz melted coconut oil7.45 oz maple syrup4 tsp vanilla extract4 eggs, slightly beaten4 oz unsweetened almond milk4.5 oz coconut flour0.211 oz baking soda0.10 oz salt6 oz chocolate chips MethodPreheat oven to 350°F and spray a half sheet tray.In a large bowl, whisk together coconut oil, honey, vanilla, eggs and almond milk.In a separate bowl whisk together the coconut flour, baking soda, and salt.Add the dry ingredients to the wet ingredients and mix until just combined and the batter is smooth. Fold in the chopped chocolate.Bake for 20-22 minutes or until golden brown and knife inserted comes out with a few crumbs attached- do not overbake, it will be soft. Cool then garnish with ganache. Coconut Flour Chocolate Chunk BarsIngredientAmount UsedUnit Cost Recipe CostCoconut Oil3.7oz$0.66/oz$2.44Vanilla Extract4 tsp$0.32/oz$0.21Eggs 4$0.23 each$0.92Unsweetened Almond Milk4oz$5.19/qt$0.65Coconut Flour4.5oz$0.44/oz$1.98Baking Soda0.211oz$0.31/oz$0.07Salt0.10oz$0.05/oz$0.01Cholate Chips6oz$0.77/oz$4.62Total Cost$10.90right000Cheddar Cheese Scallion SconesYield: 70 small scones17 ounces All-purpose flour 1 teaspoon salt2 tablespoon baking powder6 ounces greek yogurt8 ounces grated cheddar cheese6 scallions, cleaned, trimmed, and chopped 4 large eggs5.25 ounces milk1 ounce Dijon mustard1 teaspoon hot sauceMethodPreheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment.Whisk together the flour, salt, and baking powder. Work in the butter with your fingers to make an unevenly crumbly mixture.Toss in the cheese and scallions.Mix together the eggs and cream (or dairy of your choice); and the mustard and hot sauce (if you're using them). Add to the dry ingredients, stirring just until everything is evenly moistened; the dough will be very sticky. Flour the counter and your hands. Pat the dough into a 15" x 3" rectangle.Cut the rectangle into 2" squares then cut each square in half diagonally.Place the scones on the prepared baking sheet, leaving at least 1" between them.Bake the scones for 20 to 23 minutes, until browned. Remove them from the oven, and serve warm or at room temperature. Cheddar Cheese and Scallion SconesIngredientAmount UsedUnit CostRecipe CostAll-Purpose Flour17oz$0.03/oz$0.51Salt1 tsp$0.05/oz$0.01Baking Powder2T$0.43/oz$0.43Greek Yogurt6oz$0.22/oz$1.32Cheddar Cheese8oz$0.23/oz$1.84Scallions1.25oz$0.24/oz$0.03Eggs4 Each$0.23 each$0.92Milk5.25oz$0.05/oz$0.26Mustard1oz$0.07/oz$0.07Hot Sauce2 tsp$0.09/oz$0.03Total Cost$5.42Greek Yogurt Chocolate MousseYield: 48-1oz servings28575001968500IngredientsMousse:12oz dark chocolate, chopped8oz milk 21oz greek yogurt0.5oz vanilla extractGarnish:3oz greek yogurt1oz powdered sugarMethod:In a small saucepan, heat the milk until steaming.Pour the hot milk over the chocolate in a bowl and mix until combined and smooth. Let cool to room temperature. Mix in the vanilla extract then fold in the yogurt.Divide the mousse into serving bine the greek yogurt and powdered sugar and whip then garnish the mousse cups with a 1tsp dollop of the topping. Greek Yogurt Chocolate MousseIngredientAmount UsedUnit CostRecipe CostDark Chocolate12oz$0.38/oz$4.56Milk8oz$0.05/oz$0.40Greek Yogurt21oz$0.22/oz$4.62Vanilla Extract0.5oz$0.32/oz$0.16Total Cost$9.74Greek Yogurt Mousse GarnishIngredientAmount UsedUnit CostRecipe CostGreek Yogurt3oz$0.22/oz$0.66Powdered Sugar1oz$0.11/oz$0.11Total Cost$0.77Lemon Blueberry Cornmeal Cakes293370013843000Yield: 58 servings10.5 ounces all-purpose flour2.5 ounces cornmeal7 ounces honey1tablespoon + 1 teaspoon baking powder1/2 teaspoon salt6 ounces buttermilk 4 large eggs1 ounce lemon juice2 teaspoons grated lemon rind 7 ounces vegetable oil10 ounces blueberries, rinsed and driedMethodPreheat the oven to 350°F. To make the cake: Combine the dry ingredients in a large bowl.Whisk together the remaining ingredients, except the blueberries, then stir them into the dry mixture until just combined.Fold in the blueberries.Spread into a greased half sheet tray and bake for 24 to 26 minutes, until the center is firm to the touch.Lemon Blueberry Cornmeal CakesIngredientAmount UsedUnit CostRecipe cost All-Purpose Flour10.5oz$0.03/oz$0.32Cornmeal2.25oz$0.02/oz$0.05Honey7oz$0.28/oz$1.96Baking Powder 2tsp$0.43/oz$0.14Salt? tsp$0.05/oz$0.01Buttermilk6oz$0.06/oz$0.36Eggs4 each$0.23 each$0.92Lemon 1 each$0.54 each$0.54Vegetable Oil7oz$0.11/oz$0.77Blueberries10oz$0.52/oz$5.20Total Cost$10.273323590-952500Honey Almond CakeYield: 68 servingsIngredientsCake-8 ounces sliced almonds10 ounces whole wheat flour, white or traditional7 ounces All-purpose flour1 teaspoon baking soda1 teaspoon salt12 ounces unsalted butter, at room temperature24 ounces honey8 large eggs4 ounces yogurtGlaze-5 oz honey2 oz butter0.75 oz dark rumMethodPreheat the oven to 325°F. Lightly grease a half sheet pan. Sprinkle 3/4 of the sliced almonds in the bottom of the pan, reserving 1/4 of them for the batter.In a medium bowl, whisk together the flours, baking soda, and salt; set aside. In a large mixing bowl, mix together the butter, honey, and eggs. Stir in the reserved flour mixture, then the yogurt and reserved almonds.Scrape the sides and bottom of the bowl to be sure everything is evenly moistened, then mix for one minute more.Gently pour the batter over the almonds in the prepared pan.Bake for 50 to 55 minutes, until the edge of the cake pulls back from the edge of the pan. Remove from the oven and place on a rack to cool for 15 minutes. Combine the honey and butter in a small sauce pan over medium heat until heated through.Remove from heat and add the rum. Brush over the warm cake after baking then once more before serving. Honey Almond CakeIngredientAmount UsedUnit CostRecipe CostSliced Almonds8oz$0.90/oz$7.20Whole Wheat Flour10oz$0.03/oz$0.30All-Purpose Flour7oz$0.03/oz$0.21Baking Soda1 tsp$0.31/oz$0.52Salt1 tsp$0.05/oz$0.01Butter12oz$0.25/oz$3.00Eggs4 each$0.23/each$0.92Yogurt4oz$0.22/oz$0.88Honey24oz$0.28/oz$6.72Total Cost$19.76Honey GlazeIngredientAmount UsedUnit CostRecipe CostHoney5oz$0.28/oz$1.40Butter2oz$0.25/oz$0.50Meyer's Rum0.75oz$1.03/oz$0.77Total Cost$2.67Production SheetTime??Monday????????????? 3/26?Tuesday??????????????? 3/27?Wednesday?????????? 3/28?Thursday?3/29?Friday?3/30?7am???Panna Cotta?Oat bread??Megan and Victoria?Planned event date- no activity because of gas leak??8am??Mise out GF avocado bread?Make agave brownies?Megan??bake GF Avocado bread??Megan??Bake Scones?Bake cookies?Megan and Victoria?9am???Make mousse?Mise out oat bread?Mise out lemon blueberry cornmeal cake???Victoria??Make and freeze coconut flour chocolate chunk bar dough?Megan?Make honey cake?Make Lemon blueberry cornmeal cake??Victoria and Autumn???10am??Make applesauce cake?Make and freeze scone dough?Amanda?Bake coconut flour bars??Megan????12:30pm?Make and freeze avocado cookie dough??Megan???Cut bars, brownies, breads and cakes.?Megan and Victoria???1pm?Make agave marshmallows??Victoria????Tasting event- 1 to 2pm?2:15pm??????4pm???Set up dining room?Iron linens?Bring items to the St. Regis??Megan, Victoria, Kayla, Rae, Amber??? ................
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