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Monday, November 19, 2012

“Fabulous Bakery Desserts, Part LXVII: Today, Chef Fritz presents a Tasty White Cupcake Recipe with a Wonderful Simple White Frosting in Institutional Sizes—Fantastic!” by Chef Fritz Schlependrecht



The BUFFALO SPRINGFIELD was one of the short-lived bands of the 1960s that came onto the scene in a major way and featured three masterful musicians, destined for success later: Stephen Stills, Neil Young, and Richie Furay.  Their fourth album, “Retrospective,” appeared on record store shelves in 1969 and was the band’s first compilation LP replete with several unreleased tunes.  You will definitely want to buy this album so please take the convenient link to Amazon.com and buy it NOW! Thank you!




COUNTDOWN TO THE END OF THE MAYAN CALENDAR


Here is the countdown to December 21, 2012: from today, we have 34 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012





Chef Fritz Schlependrecht

END Commentary 11-20-2012

Copyright © 2012 by MHB Productions

Word Count: 1,886.



AMERICAN INSTITUTE OF CULINARY POLITICS
 



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, November 20, 2012 by Chef Fritz Schlependrecht

 

FABULOUS BAKERY DESSERTS, PART LXVII—INSTITUTIONAL SIZES

Fabulous Bakery Desserts, Part LXVII: Today, Chef Fritz presents a Tasty White Cupcake Recipe with a Wonderful Simple White Frosting in Institutional Sizes—Fantastic!” by Chef Fritz Schlependrecht

THANKSGIVING 2012 WEEK

Bakersfield, CA, 11-20-2012 T: Yesterday, we commenced my THIRD week here at the Elemental News of the Day and I must say that our ticker is now at thirty-four days and counting until the Mayan Calendar comes to its screeching conclusion.  I am thinking about taking the family home to Potsdam for a vacation during winter, one of the glorious times in which to be home in my beloved Germany.  I think we will ski in the Alps and possibly travel over them to Italy for the New Year’s holiday.  Virtually everyone I know—both on the job and around here in Oildale at the corporate offices—is taking time off, the only unfortunate soul who is working is of course, Moses Scharbug III, the esteemed and loyal Assistant Editor.  Who knows what exactly is going to happen next month, we can only go with what the ancients say but my belief is that based upon the way the world is in a major decline, I believe that something monumental is going to happen December 21, 2012 and that I am going to enjoy the time remaining to me and my family.  Besides, what the heck else is there to do anyway, if something bad is going to happen, well, we’re all going to go with it, I mean, what else can we do, right?

We made a great dessert yesterday and I am going to continue along in the same vein for the time being, my friends.  I think that today, I am presenting a delightfully sweet White Cupcake Recipe—from scratch, no less—with a simple white frosting in an institutional size.  The key to making desserts is not so much in their preparation although mixing plays a big part as in any quickbread-type of dessert or bread.  The trick lies in frosting them properly and then in decorating them, that if one fails to garnish their foods and desserts, they fail both themselves and their clientele in a big way, something that should never be done by any professional!  

Yes, baking desserts requires knowledge of how to bake properly and then the final and most important part is frosting cakes, cupcakes, and other baked goods requiring frosting and then garnishing them.  I tell you how to frost your cupcakes in TWO ways: (1) by using a frosting spreader and (2) by using a pastry bag equipped with a star tip.  The second way is preferable for anyone aspiring greatness but doing it, the second way generally requires twice as much frosting.  Either way, this is a delicious dessert, one you are going to foam at your mouths over!  Here we go:

(#1524) WHITE CUPCAKES—INSTITUTIONAL SIZE



Chefs lacking pastry chefs many times need to come up with quick desserts for all sorts of reasons and this cupcake recipe is a remarkable one that brings you plenty of aplomb and kudos from satisfied guests.  You will love this recipe once you’ve tried it and so will your customers.  Try it and enjoy success!

Yield:  approximately 172 pieces / Mis-en-place: 1-1.5 hours:



Crisco Pan Spray: “the Chef’s Friend.”


Qty.
Measure
Item
Other
3
#
Softened sweet butter

3
Quarts
Superfine granulated sugar

18
Large
AA eggs

8
Cups
Whole milk

3/16
Cup
Vanilla extract

5.25
Quarts
Cake flour

1
Tablespoon
Salt

.5
Cup
Baking powder

1
Batch
Simple White Frosting (Recipe #1522)

Sprinkles




Method:

1.     Mis-en-place: have everything ready with which to work! Prepare your pans first being sure to use NOTHING but stainless steel or aluminum (reflective) bakeware, never dark bakeware.  This is because dark pans absorb heat rather than deflecting it, which causes the sides and many times the crowns to overbrown, not an attractive state of affairs for a cupcake.  Spray them heavily with PAM Baking Spray or some such other food release spray, then line with paper or aluminum baking cups, and finally spray the cups with food release spray, too; set aside.

2.     Preheat standard oven to 350°F or a convection oven to 300°F with the fan in the “off” position. 

3.     Hook up your Hobart mixer and equip it with a PADDLE attachment.  Add the softened butter and combine it with the sugar and the eggs, mixing on medium speed with the paddle.  Meanwhile, combine the milk and the vanilla together and set aside.

4.     As you do that, double-sift the flour, salt, and baking powder together using a fine-meshed sieve; break up any clumps and push them through the screen. 

5.     Stop mixing and scrape down both the sides of the mixing bowl and the paddle and then, begin incorporating the other two sets of ingredients, alternating them and scraping down both the bowl and paddle after each addition.  Continue adding the mixtures, back-and-forth, until you have incorporated both, and then stop: scrape down the bowl and paddle and then rest the batter for 10-12 minutes.

6.     Fill the prepared cupcake pans about three-quarters of the way full then stop.  Shake the pans gently to settle the batter then place them onto the middle oven racks taking care to avoid the uppermost in each oven.  Bake 20-25 minutes or until the cupcakes are up, a light brown in color, and a cake tester or paring knife inserted into the center rows of each tray withdraws cleanly. 

7.     Pull the cupcakes from the oven immediately and place them atop cooling racks.  Cool them and then remove from the pans leaving them sit atilt in their cups.  Proceed to the vanilla frosting for them by making the following recipe:

(#1522) SIMPLE WHITE FROSTING—INSTITUTIONAL SIZE



Every chef, cook, and especially baker needs to have a good, quick, easy frosting recipe that can be used for whatever requires it.  This one is easy to make, tastes great, and enlivens whatever with which, you couple it. 
Crisco Shortening: never use lard for a buttercream frosting!
Yield:  3-4 quarts / Mis-en-place: 15-20 minutes:




Qty.
Measure
Item
Other
1.5
#
Sweet butter
Softened
.125
Cup
Vanilla extract

5
#
Powdered sugar

2
Teaspoons
Salt

1
Cup
Whole milk



 
Method:

8.     Mis-en-place: have everything ready with which to work!
 
9.     Hook up your Hobart mixer and its paddle attachment; begin beating the butter until it is light and fluffy and then stop, scrape down the sides of bowl and the paddle and then continue beating it for several more minutes.
 
10. Scrape the bowl and paddle once more then begin adding the powdered sugar along the sides of the bowl along with the salt and vanilla.  After each major addition, stop mixing, scrape the sides of the bowl and the paddle down, and continue beating it. 
 
11. When combined, begin adding the milk, bit-by-bit, to lighten and fluff up the frosting until the milk is gone.  Scrape down both bowl and paddle one final time, then turn the machine up to HIGH and beat the heck out of it for approximately 30 seconds.

12. Stop, remove the frosting and transfer it to a workable bowl and frost whatever it is for which, you are using it.  Store leftover frosting in an airtight container with a tight-fitting lid, label, date, and refrigerate but use within 2-3 days at most.  NEVER freeze leftover frosting as it ruins them.
 

This is a good standard frosting for use with all things requiring it.

13. To frost your cupcakes, you can do it in one of two ways: either by using a spreading knife or spreader and applying it or by filling a pastry bag equipped with a large star tip. You apply it by piping the top of each completely cooled cupcake with a rosette that commences on the outer edge and comes to a peak in the center; then, dust each cupcake with sprinkles of choice and serve.

14. Wrap leftover cupcakes in a hotel pan covered with plastic wrap and refrigerate until needed.  Do your best to use them as quickly as possible lest they dry out, which this recipe—made from scratch—will do.  Always take care of your products lest you lose your investment, which no one can afford to do nowadays.
Serving Suggestion

White cupcakes can be flavored with whatever flavoring you choose to inject into them for equally amazing and delicious results.

--------------------------------------------

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this, as it is a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will become dedicated followers of the END.  Currently of multi-diversity across the Internet, it is important that we hear the voices of more and more people from all walks of the foodservice profession —join us. We urge our readership to write to us, leave comments, and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously do not pay anything but give YOU full byline and that, my friends, is worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it will be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so Stinky says.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people do not care about the small customer anymore but instead put all of their attentions onto their corporate customers. It is sad to not remember why one has the success they do or from where it came. Nowadays, we promote the Nerds on Call computer service, these people are phenomenal and we want you to seek service from them!

          It’s great that the American holiday of Thanksgiving takes place this week as it is always a grand time in which, restaurant owners, chefs, and their employees make big bucks.  The holiday tradition is one that is such that when families take their parents out once or twice a year, if it’s not Mother’s Day and Christmas, it’s Thanksgiving, which to me, is the best because when it’s over and done, I normally take off the following weekend and don’t return until the following Tuesday—that’s what the head chefs get to do, friends, that is why you should aspire to being me!  Anyhow, please send your cards, letters, and emails to me and Moses Scharbug III letting us know how you liked or did not like today’s institutional-sized desserts!                                                

Therefore, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by BUFFALO SPRINGFIELD and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  Allied with them, we are pleased to market their merchandise! See you next time around! Bye!  

Thank you, my friends!

Chef Fritz

Chef Fritz Schlependrecht

American Culinary Federation, Inc., CMC

This is I, your host, in 1985 at an American Culinary Convention back in 1987 taken as a collage of sorts.  I began my culinary career at age 10 working under my father, Chef Fritz, Sr., at his German restaurant in Southern California.  I moved to Bakersfield in 1982, went to work at one of the hotels, and remained there for the next 24 years prior to retiring.  Now, I spend my time writing culinary articles for various magazines enjoying the good life.  I’ve dedicated my entire lifetime to promoting the foodservice industry and in educating the young folks.





Chef Fritz Schlependrecht writes from Pasadena, CA.

---30---

The END Commentary for Tuesday, November 20, 2012 by Chef Fritz Schlependrecht



Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

The one-and-only Chef Fritz Schlependrecht wrote this original essay.



Recipe created by Chef Fritz Schlependrecht on May 28, 1993 in Los Angeles, CA, created the original recipe whereas I adopted his and increased the quantity)

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

This is #0032, a 12” x 16" original oil painting by Beverly Carrick entitled, “April in Calistoga." It is among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and known around the world for both the beauty and timelessness of her artworks. Hanging in private and public galleries and followed by many fans encircling the globe—her works instill awe because of her artistic brilliance and personal beauty. We urge you to go to her Website NOW and view her work. It is possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

Beverly Carrick: the World’s Greatest Artist!

Pictures #0000-0395



















CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. PLEASE NOTE, TOO, THAT RECIPES ARE BROKEN DOWN FROM INSTITUTIONAL SIZES, WHICH MEANS THEY DO NOT ALWAYS TRANSLATE PROPERLY AND SEEN AS SUCH.  THANK YOU, Moses Scharbug III.





The above icon is the “Trademark of Quality and Symbol of Integrity/Logo” of the Magnolia Hilltop Brewers and of What's Cookin' Productions. This article is copyrighted © 11-16-2012, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.

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Tags:

Fritz Schlependrecht, Fabulous Bakery Desserts, Classic Bakery Desserts, Institutional sizes, BUFFALO SPRINGFIELD, Desserts, Frostings, Cakes and Cupcakes, Cakes, Frosted Desserts, Vanilla,


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CHEF FRITZ SCHLEPENDRECHT
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Thank you for joining me today at the New Elemental News of the Day, I appreciate your company and hope that you bring your friends, family, neighbors, coworkers, and relatives the next time you visit!
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The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of BOTH November 06 AND December 21, 2012!
 
 


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