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Friday, November 23, 2012

“Fabulous Bakery Desserts, Part LXXI: Today’s Institutional-Sized Dessert is the Delicious and Delectable Prune Cake complete with its own Special Frosting!” 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 eighth-and-final-album, “Stampede,” appeared on record store shelves in 2009 and is a really belated album featuring demos, live cuts, and oddball tunes.   We think you will want to buy this album so please take the convenient link to Amazon.com and buy it NOW! Thank you! Tomorrow: we commence offering albums by the legendary BLUE CHEER.




COUNTDOWN TO THE END OF THE MAYAN CALENDAR



Here is the countdown to December 21, 2012: from today, we have 27 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 11-24-2012

Copyright © 2012 by MHB Productions

Word Count: 2,001.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, November 24, 2012 by Chef Fritz Schlependrecht



FABULOUS BAKERY DESSERTS, PART LXXI—INSTITUTIONAL SIZES

Fabulous Bakery Desserts, Part LXXI: Today’s Institutional-Sized Dessert is the Delicious and Delectable Prune Cake complete with its own Special Frosting!” by Chef Fritz Schlependrecht

THANKSGIVING 2012 WEEK

Bakersfield, CA, 11-24-2012 S: Here it is Saturday, a couple of days following Thanksgiving and I am ready to hit the road and go home.  Visiting Oildale, CA, is as I’ve said always an experience and to me there is nothing better than when I am on the Interstate 5 headed southbound to Los Angeles.  Don’t get me wrong, I don’t mind hanging out with folks who look like they should have been cast in the Burt Reynold’s movie, “Deliverance,” but were sent home for looking too realistic.  Life can be strange when it mirrors reality at times and my experiences here north of the river and Bakersfield are definitely ones I take home with me.  I realize there are a bunch of anti-gun nuts running around the rest of the state of California but here in Kern County, owning a gun should be mandated by the law.  I feel so much safer when I am armed and loaded and ready for whatever might happen when we close the doors at the end of the night and head home to the Doubletree Inn.   All I can say is that if you have never visited this city, put it onto your lifetime schedule of things to do somewhere in the Top Ten.

Our week is fast coming to a close and that means I have saved the ultimate desserts for the final two days, which means today, Saturday, is the day we are going to make my celebrated Prune Cake.  No, it’s nothing like the sort of holiday cakes one’s grandparents send them full of rum, dried fruits, and were baked long ago, this one is magnificent, it has power, and it has flavor, two things when combined together make a memorable dessert.   People enjoy eating my prune cake because not only is it tasty, it’s also quite healthy as prunes are one of nature’s finest nutrients, being full of iron and all sorts of other vitamins and minerals.   When seeped until they soften and then beaten into a cake batter, the end result is simply too wonderful to describe, it can only be tasted and therefore enjoyed.  Once you’ve tasted it, you will understand exactly what it is I’m saying to you; let’s go:

(#1528) PRUNE CAKE—INSTITUTIONAL SIZE



I have been around and done many things over the course of my life and this is one of the more interesting cakes I developed while living in the tropics.  The ideas of what’s “exotic” varies from place to place and in some areas, prunes are seen as “exotic” fruit.  This cake is delicious; it’s somewhat dark due to the stewed prunes but tastes great and looks wonderful.  When it’s frosted, it’s perfect for any dessert cart, no matter the restaurant. 

Yield:  1 large sheet pan (about 9# batter)  / Mis-en-place: 1-2 hours:




Qty.
Measure
Item
Other
3
Cups
Pitted prunes

Boiling water

1
#
Crisco shortening

3.5
Cups
Granulated sugar

7
Large
AA eggs

2
Quarts
Cake flour

1.5
Teaspoons
Salt

3.5
Tablespoons
Baking powder

1
Teaspoon
Baking soda

.125
Cup
Ground nutmeg

2
Cups
Whole milk

3
Cups
Mashed bananas (frozen preferable)

1
Tablespoon
Vanilla extract

1
Tablespoon
Banana flavoring

1
Tablespoon
Lemon extract

(#1529) PRUNE CAKE FROSTING—INSTITUTIONAL SIZE
1.5
#
Sweet butter
Softened
1.5
Quarts
Powdered sugar

1
Tablespoon
Vanilla extract

2
Teaspoons
Maple flavoring

The Finish:
Sprinkles, chopped prunes or?

Fresh mint leaves
Rinsed



Method:

1.     Mis-en-place: have everything ready with which to work! Prepare your sheet pan first by spraying a reflective stainless steel or aluminum sheet heavily with PAM Baking Spray or some such other food release spray.  Take care to spray the corners of the sheet extra well, then line it with a sheet of either parchment or wax paper, and spray it, too, with food release spray.  Then, using a flour-sifter, lightly dust it with all-purpose flour then set it aside. 

2.     Preheat a convection oven to 300°F or a standard oven to 350°F.  Hook up your Hobart mixer and equip a paddle attachment to it.  Now, combine the prunes with boiling water and soak them in it for at least 10 minutes; then, drain and chop them.  Place them into a sieve and allow them to drain while you proceed with the rest of the recipe:

3.     Cream the shortening and the granulated sugar together at medium-high speed until light and fluffy; then, begin adding the eggs, one-at-a-time by first breaking them into a separate dish and then depositing them into the bowl as the paddle rotates around the mixing bowl.  (Doing your eggs in this way prevents stray bits of shell from entering your cake batter).

4.     Beat well after each addition of egg, then, stop the mixer, and scrape down both the bowl and the paddle before stopping.

5.     Double-sift the DRY items together (flour, salt, baking powder, baking soda, and nutmeg) into a bowl and set them aside.  Meanwhile, combine the milk, frozen mashed bananas, vanilla extract, banana flavoring, and the lemon extract.  (Use leftover old bananas that you save in your freezer for best results.  This is an excellent way to utilize older bananas and to maximize their flavor.  Freezing older fruits increases their sugar content and thereby its flavor, which makes the best, baked goods and saves money).

6.     Now, as the paddle rotates at medium speed, add the DRY and WET ingredients in the following manner: DRY-WET-DRY-WET-DRY, beating well after each addition.  Stop mixing when you have added everything; scrape down the sides of the mixing bowl and the paddle, and mix again for another 30-60 seconds before stopping.

7.     Rest the batter for 10 minutes; then, scraping down the sides of the mixing bowl one final time, pour it into the prepared sheet pan, gently shake to settle the contents, place on the middle oven rack, and bake 20-25 minutes (flipping the fan “on” if using the convection oven) or longer if using the standard oven.  Avoid using the TOP shelf and test after 20 minutes for doneness by first pressing your fingers against the cake’s surface: if it springs back, the cake is done and if it does not, keep baking it.

8.     Next, insert a paring knife into the center mass of the cake and if it withdraws “clean,” the cake is ready to exit the oven and if not, keep baking.  Continue baking until it proves it’s done and then pull it out, place it atop a cooling rack, and cool for 5-10 minutes. 

9.     When time’s up, sprinkle the top of the cake heavily with granulated sugar, and then place a sheet of wax or parchment paper atop it and then an inverted sheet pan.  Now, quickly flip the baked cake upside down onto the inverted sheet pan covered with paper and allow gravity to force it out of its original pan onto the top of the new one. 

10. Place this cake onto a cooling rack and allow it to finish the cooling process; then, plastic wrap it by enveloping it in plastic wrap, lengthwise and widthwise.  Do NOT wrap until it’s VERY cool lest steam from a hot center causes it to weep, which ruins the cake.  Once wrapped, place it inside the freezer for several hours while you prepare the frosting.

11. Using a sanitized mixing bowl once again, beat the butter at high speed with the aid of the paddle attachment; then, stop, scrape down both the bowl and the paddle with a rubber spatula, and add the rest of the ingredients.  Continue beating at medium-high speed until the frosting is light, fluffy, and flavorful. 

12. When the cake is firm, unwrap it and begin frosting it with the aid of a metal frosting spreader or spatula.  Place the frosting at different points atop the cake, then using the spreader dipped in warm water, spread it away from you in a circular motion, always pushing away from yourself.   Push one mass into the next until the upper surface is frosted, then apply frosting to the sides.  Finally, use a cock’s comb (decorating triangle) to form grooves across both top and sides, which makes it beautiful. 

13. If desired, garnish it with sprinkles, chopped prunes, or a combination thereof.  Cut the cake 8 x 12, 10 x 15, or by whatever size you deem appropriate.  Serve on paper-doily-lined plates with a sprig of fresh mint and enjoy. 

14. Wrap leftover slices or portions of cake in plastic wrap and then refrigerate but be sure to use it within 1-2 days for best results lest it dry out and be unusable. 

This is a wonderful cake, perfect for institutional use during cooler months of the year.

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

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!

          Okay, my friends, we have but one day to go and tomorrow, we commence offering albums by the acid band, BLUE CHEER, one of the bands that exploded onto the world’s state in the late 1960s.  The thing about them that I enjoy so much is that after their success began to diminish; they went to Germany where they continued their success doing it to it on German and other European stages.  We adopted the band in much the same way we adopted Roger Chapman, frontman for the old English band, Family, who goes by the name, “Chappo.”  Both he and Blue Cheer found homes among my compatriots, as have many other expatriates from the U.S.  I do hope that you will give all of these fine musical acts your attention and please, buy your albums and CDs by using the links provided by the Elemental News of the Day; it would be greatly appreciated!                                                     

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 me 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 Saturday, November 24, 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 September 14, 1992 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 #0036, a 12” x 16" original oil painting by Beverly Carrick entitled, “Watermelon Party." 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



















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The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of December 21, 2012!


 







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