Table of contents Breakfasts................................................................................................... 4 Grandma’s Cinnamon Rolls................................................................ 5 Blackberry French Toast Casserole.................................................. 7 Drinks........................................................................................................... 8 Coquito.................................................................................................. 9 Champurrado........................................................................................ 11 Entrees......................................................................................................... 12 Chicken & Dumplings......................................................................... 12 Bucatini all’ Amatriciana...................................................................... 15 Shrimp & Grits...................................................................................... 17 Sides............................................................................................................. 18 Torta di Cipolle..................................................................................... 19 Desserts....................................................................................................... 20 Anna’s Lokshen Kugel......................................................................... 21 Beth’s Bread Pudding.......................................................................... 23 Blackberry Upside Down Cake......................................................... 25
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Breakfast
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Grandma’s Cinnamon Rolls Development Ingredients
Preparation
½ cup warm water
1. Combine warm water and yeast. Set aside.
2 packages of yeast
2. Combine milk, sugar, salt, and shortening. Mix thoroughly.
1 ½ cup milk
3. Add yeast mixture to sugar mixture. Gradually add flour.
1/2 cup sugar
4. Turn out dough and knead for 5 minutes.
2 tsp salt
5. Place dough in bowl and cover. Let rise for 1 ½ hours.
½ cup soft shortening
6. Punch down dough and turn over. Let rise again for ½ hour.
7 cups flour
7. Remove half of the dough and roll out.
Additional ingredients: measurements are up to individual desires. Butter Brown sugar
8. Dab on butter, sprinkle with cinnamon and brown sugar. You may add raisins here if desired. 9. Roll up and cut into ½ -to-1-inch pieces. 10. In a 9x9 pan, cover the bottom with butter, cinnamon, and brown sugar. You may add pecans if desired.
Cinnamon
11. Place cut rolls on top. Do not let them touch. Let rise for another ½ hour.
Raisins (optional)
12. Repeat steps 8 through 11 for the second half of dough.
Pecans (optional)
13. Bake at 400 degrees for 12 to 15 minutes. 14. Flip over right after you pull them out of the oven onto wax paper.
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Breakfast
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Blackberry French Toast Casserole Product Design & Strategy Ingredients 1 cup blackberry jam 1 French bread loaf
Preparation 1. Cut the bread and cream cheese into small cubes (no bigger than 1-inch for the cream cheese).
8-ounce package low-fat 2. Cook jam in a small saucepan over medium heat for 1-2 minutes or until melted and smooth, stirring once. cream cheese 3. Place half of the breadcrumbs in bottom of a lightly greased 9x13 4 large eggs pan. Cover with cream cheese. Drizzle with melted jam. Top with 2 cups half-&-half remaining breadcrumbs. 1 tsp cinnamon 4. Whisk together eggs and next three ingredients and pour over 1 tsp vanilla
½ cup packed brown sugar Maple syrup Whipped cream
bread mixture. Sprinkle with brown sugar. Cover tightly and chill for 8 to 24 hours.
5. Preheat oven to 325°. Bake, covered, for 20 minutes. Uncover and bake 10-15 minutes or until bread is golden brown and mixture is set. Serve with syrup (and whipped cream, if desired).
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Drinks
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Coquito
Puerto Rican eggnog without the egg Implementations Ingredients
Preparation Blend it all together, refrigerate and enjoy!
1 can (12oz) of evaporated milk 1 can (14oz) of condensed milk 1 can (15oz) of cream of coconut (such as Coco Lopez or Goya)
1 can (13oz) coconut milk (such as Coco Lopez or Goya, do not use Silk or those bigger containers as it is too watery) Cinnamon to taste Nutmeg to taste Vanilla to taste Pinch of salt Half a bottle of silver rum (optional)
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Drinks
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Champurrado Professional Services Ingredients 3 cups of water 2 cinnamon sticks 1 anise star ¼ cup masa harina 2 cups milk ½ disk Mexican chocolate, chopped (Abuelita or Ibarra chocolate) 3 ounces piloncillo chopped or ½ cup packed brown sugar
Preparation 1. In a large saucepan boil water with the two cinnamon sticks and star anise. 2. Remove from heat, cover, and let the cinnamon and star anise steep for 1 hour. 3. Remove the cinnamon sticks and star anise, return to low heat, and slowly add the masa harina to the warm water, whisking until combined. Add milk, chocolate, and piloncillo. 4. Heat over medium heat just until boiling; reduce the heat. 5. Simmer uncovered for about 10 minutes or until the chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.
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Entrees
Chicken & Dumplings Customer Success - Client Services Ingredients Stew 2 lbs boneless, skinless chicken thighs
2 cups all-purpose flour
3 tbsp vegetable oil
1 tsp salt
2 onions, minced 2 celery ribs, sliced ¼” thick 6 garlic cloves, minced 1 tbsp tomato paste 2 tsp fresh thyme, minced 1/3 cup all-purpose flour ¼ cup dry sherry or white wine 4 ½ cup low sodium chicken broth 4 carrots, sliced ¼” thick 2 bay leaves 1 cup frozen peas 3 tbsp parsley Salt and pepper
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Dumplings 1 tbsp baking powder 1 cup whole milk 3 tbsp unsalted butter
Preparation Stew 1. Trim fat, dry chicken and season with salt and pepper 2. Heat 1 tbsp of oil in a Dutch Oven 3. Brown half of the chicken, 5-8 minutes, transfer to bowl 4. Repeat with 1 tbsp of oil and chicken, transfer to bowl 5. Heat remaining oil 6. Add onions, celery, garlic, carrots, tomato paste, thyme and cook until softened, 8-10 minutes 7. Whisk in flour, 1 minute 8. Slowly whisk in sherry/white wine 9. Whisk 1 cup of broth 10. Add remaining 3 ½ cups of broth, bay leaves 11. Nestle the chicken with Juices 12. Cover and cook on low for 4 hours 13. Transfer chicken to plate and let cool, shred 14. Discard bay leaves 15. Stir in shredded chicken, peas, and parsley 16. Season with salt and pepper to taste 17. Bring to a simmer
Dumplings 1. Whisk flour, baking powder, and salt in a large bowl 2. Microwave milk and butter together,1 minute then whisk to melt butter 3. Stir butter into flour mixture until smooth 4. Drop golf ball size dumplings on top of simmering stew, about 8 dumplings 5. Cover and cook until dumplings have doubled in size, 25-35 minutes 6. Serve and enjoy!
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Entrees
This is a classic, quick, and authentically Italian pasta recipe. The recipe calls for bucatini because it is the best pasta shape and it is traditional. You can use other pastas, but this recipe is best made with a long pasta rather than a shaped pasta. When it comes to the meat that you use the traditional choice (for all Roman pastas) is guanciale. Guanciale is hard to find so you can substitute pancetta (my normal goto), prosciutto, or bacon. You can leave the meat out, but you will need to add more fat to replace what would normally be rendered from the meat.
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Bucatini all’ Amatriciana Direct Sales Ingredients 1 tbsp olive oil 4 ounces chopped pancetta (or other meat, see notes above)
Preparation 1. Bring enough water to generously cover the pasta to a boil. Salt the water. 2. Set a large skillet over medium heat and, when hot, add the olive oil and pancetta. Sauté for 3-5 minutes until cooked and crisped.
1 medium yellow onion, diced
3. Add the onions and garlic and sauté until softened, approximately 3 minutes
3 cloves garlic, sliced
4. Add the red pepper flakes and tomatoes and stir to combine.
(1) 28 ounce can whole tomatoes, crushed (by hand, you want some chunks)
5. Cook on medium-low heat, smashing the tomatoes with the back of a spoon (or a potato masher) for approximately 10 minutes until a smooth (but still chunky) sauce forms. Stir constantly, adjusting temperature as needed to prevent burning. Taste and add or adjust salt and pepper as needed.
½ tsp (or to taste) red pepper flakes ¼cup chopped parsley ¼cup chopped basil 1 lb. bucatini or other pasta 1 tbsp unsalted butter ½ cup grated parmesan or pecorino Salt and pepper to taste
6. Meanwhile, cook the pasta until al dente (per the package directions for the pasta you are using). 7. Using tongs, transfer the pasta directly into the skillet with the sauce. 8. Do not worry about some of the pasta water joining the party, it will help emulsify the sauce. Alternately, save 1 cup of pasta water and then drain with a strainer before adding it to the sauce. 9. Turn the heat to medium-high and add the parsley, basil, butter, and 1/2 of the cheese. Stir constantly, adding additional pasta water to create a smooth sauce that sticks to the pasta and finishes the cooking process. This will take a minute or two. 10. Serve the pasta in (warmed) bowls, adding additional cheese, basil, olive oil, or red pepper flakes as desired. Our family recipe book
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Entrees
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Shrimp & Grits Marketing
Ingredients 3 cups chicken broth (divided) 2 cups milk 1/3 cup butter, cubed ¾ tsp salt ½ tsp pepper ¾ cup uncooked, old-fashioned grits 1 lb. smoked sausage Olive oil 1 cup onion (diced) 1 tbsp minced garlic 1 lb. peeled raw shrimp ¼ cup self-rising flour 1 tbsp Worcestershire sauce 1 tsp Cajun or blackening seasoning (amount can be adjusted to taste)
Preparation 1. In a large saucepan, bring 2 cups of chicken broth, milk, butter, salt, and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. 2. While the grits cook, slice sausage, and cook in large frying pan with medium heat. Once cooked, remove sausage to a plate. 3. Drizzle olive oil in the frying pan and sauté onions until they soften slightly. 4. Add garlic and shrimp to the pan. Cook until the shrimp are pink. 5. Sprinkle shrimp and onion mixture with flour and stir. 6. Add 1 cup of chicken broth and stir until thickened. 7. Add Worcestershire sauce. 8. Season with Cajun seasoning. 9. Return sausage to the pan and cook until the sausage is warm. 10. Add small amounts of water if the dish becomes too thick. 11. Serve the sausage/shrimp mixture over grits
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Sides
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Torta di Cipolle Customer Success – EMEA Sales Support Ingredients 7 to 8 white onions cut into slices Puff pastry to cover an oven pan (20/30cm diameter) 200 ml cream 2 yellows of an egg 2 tbsp of plain flour 70 grams of butter
Preparation 1. Cook the onions with the butter on medium heat until softened. 2. Mix the flour with the cream and add the two yellow eggs. 3. Then add this mixture to the onions in the pan. 4. Season as needed 5. Cook for another few minutes so that the cream thickens (cook out the flour) 6. Fold the puff pastry into an oven pan and scoop the onion mixture onto the pastry 7. Cook for 30minutes. Follow puff pastry instructions for heating temperatures.
Our family recipe book
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Desserts
Lokshen Kugel is a traditional Ashkenazi Jewish dish made during the holidays. In Yiddish, Lokshen means “egg noodle” and Kugel means “pudding or casserole”. This recipe is a sweet kugel and is often made at the new year in Anna’s home as an ode to have a “sweet new year”. There are also different variations of kugels that are savory both made with egg noodles or potatoes. Below is Anna’s modified family recipe, using panko breadcrumbs and dried cranberries. Image by bellyfull.net
Anna’s Lokshen Kugel Customer Success – Relationship Management Ingredients 16-18 ounces of wide egg noodles 2 ½ cup cottage cheese 2 ½ cup sour cream 4 eggs lightly beaten 1/3 cup of sugar 1 ½ cup of chopped peeled apple ½ 1 cup raisins or dried cranberries Topping: 8 tablespoons of melted butter 1 ½ cup of panko breadcrumbs ½ cup brown sugar
Preparation 1. Preheat oven to 350 degrees, butter 9 by 13 pan (or use cooking spray). Bring a pot of water to boil and boil egg noodles until al dente, then drain. 2. In a small bowl lightly beat 4 eggs. In a large bowl mix, cottage cheese, sour cream, sugar, apple, and raisins and/ or cranberries. 3. Once noodles are cooled slightly, mix noodles in with cheese mixture and then fold in beaten eggs. 4. Pour mixture into large pan. In another bowl mix breadcrumbs, brown sugar and cinnamon then add melted butter until a crumbly mixture. 5. Top the noodle dish with the crumble. 6. Bake in oven for 50-60 minutes at 350 degrees.
1 ½ teaspoon cinnamon
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Desserts
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Beth’s Bread Pudding
Customer Success - Client Operations Ingredients 4 tablespoons butter 1 (1 pound) loaf sliced white bread toasted 10 eggs 3 tablespoons vanilla extract 3 cups half-and-half cream 2 cups heavy whipping cream 2.5 cups white sugar
Preparation 1. Preheat the oven to 350 degrees F (175 degrees C). 2. Toast bread and tear into pieces in a large bowl. Melt butter and pour over toast pieces 3. Beat eggs with vanilla, and then pour over bread. Stir in half-and-half, cream, and sugar. Pour into a 9x13 inch baking dish. Sprinkle the cinnamon and nutmeg over the top. 4. Bake uncovered in the preheated oven for 50 to 60 minutes. It should be a little wiggly - moist and not dry. Remove from oven, and cool. Serve hot or cold.
1 pinch ground cinnamon 1 pinch ground nutmeg
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Desserts
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Blackberry Upside Down Cake APAC Direct Sales Ingredients
Preparation
Blackberry Compote
1. Preheat the oven to 180C. Grease a 21cm round springform cake tin with butter and line with baking paper.
50g unsalted butter 50g brown sugar 250 g blackberries Cake: 4 eggs 200g caster sugar 1 vanilla pod, split and seeds scraped OR 1 tsp vanilla bean paste Zest of lemon 200 g unsalted butter, melted and cooled 200g self-rising flour Cream, to serve
2. Make the blackberry compote by combining the butter and brown sugar in a small pot over medium heat, stirring as the butter melts. Allow to simmer for a minute then add the blackberries and cook for just one minute or until they begin to release some juices. Pour into the prepared tin and allow to cool 3. Beat the eggs with sugar, vanilla, and lemon zest for 3-4 minutes, or until very pale and fluffy. This is best done in a stand mixer fitted with a paddle attachment. Pour in the butter and mix until well combined. Sift in the flour and gently stir until well incorporated. 4. Gently pour into the prepared tin, on top of the blackberry mixture and bake for approximately 40 minutes or until the top of the cake springs back when gently pressed. If the cake is browning too much before it is cooked, simply cover with tine foil, or turn down the oven to 175C. 5. Leave to cool completely in the tin to make it easier to turn out. Run a knife around the side of the tin then release the spring. Invert the cake onto your serving plate and serve with cream. If you want to eat it warm, just be sure to leave it in the tin for at least 10 minutes. The fruit thickens as it cools which helps avoid juices running everywhere instead of into the cake.
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Our family recipe book © beeline 2021
