Chef Recipes - Summa Health System

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Banana Bread Pudding prepared by MikeSchmidt and John Nouse Akron Police Department2 loaves banana bread cut into ½ inch cubes2 cups heavy cream12 ounces semisweet chocolate, finely chopped2 cups half & half2 Tbsp brown sugar2 Tbsp rum2 tsp vanilla2 large eggs3 large egg yolksTo make the pudding:Preheat oven to 300°FFill ten 6-ounce ramekins with the banana breadcubes, set asideIn a medium sized sauce pan bring the cream toa simmer. Turn off the heat and add thechocolate. Swirl the pot gently so the chocolate iscompletely covered by the cream, cover the potand let sit for 3 minutes. Whisk the cream andchocolate together until smooth. Add the half andhalf, brown sugar, rum and vanilla. In a separatebowl whisk together the eggs and yolks. Add theeggs to the chocolate mixture and mix untilcombined.Place the ramekins on a cookie sheet, then slowlyladle the chocolate mixture over the bananabread.Bake for about 45 minutes, or until thechocolate is set firm on the edges, but thecenter is still a little soft.Remove from the oven and allow to sit for 15minutes before serving.Chocolate "CHiPS" Pound Cake prepared byGeorge Van Horne Associate Athletics Director,University of Akron and Gregg Bach AssistantAthletics Director of Communications, Universityof Akron6 room temperature eggs, separated. Beat theegg whites until foamy and gradually add 1/2cup of sugar. Set aside.Cream together:1 cup butter (I always use butter, cause it tastesbetter!)1 ½ cups of sugarWhen it is nice and creamed I add 1 cup sourcream and egg yolks and mixAdd:1/2 tsp salt1/4 tsp baking soda1 tsp vanilla3 cups of flour graduallyBatter is a little stiff. When it is all mixed well,fold in whipped egg whites. Add 2 cups ofchocolate chips...after setting aside some for thetopping. Do NOT use the mixer when you addthe chips! Spoon/pour batter into a greased andflours (I don't always flour) 10 inch tube pan.Bake at 325 degrees for 1 hour and 20-25minutes. Cool in pan 10-15 minutes and theninvert onto a serving plate.Frosting1 cup powdered sugar1 TBS milkMix together and spoon over warmcake. Sprinkle saved chocolate chips evenly overglaze.26
Red Carpet Rum Cake presented by Jason PiattCoordinator Online Learning at Kent StateUniversityPrep Time: 25 minutesIngredients:Cake1 cup chopped, toasted pecans or walnuts1 18-1/2 ounce yellow cake mix1 1-3/4 ounce (4-serving size) instant vanillapudding mix4 eggs1/2 cup cold milk*1/2 cup vegetable oil1/2 cup dark rum (Appleton’s Jamaican Rumworks best, but Bacardi is also good. Do not usebottom shelf rum)Glaze1/2 cup butter1/4 cup water1 cup sugar1/2 cup dark rum (Appleton’s Jamaican Rumworks best, but Bacardi is also good. Do not usebottom shelf rum)Cake: Preheat oven to 325 degrees F. Grease andflour 12-cup Bundt pan. Sprinkle nuts on bottomof pan. Combine all cake ingredients. Beat for 2minutes on high with electric mixer. Pour intoprepared pan. Bake for 1 hour. Cool in pan.Invert on serving plate. Prick top with fork.Drizzle glaze over top of cake. Use brush orspoon to put extra dripping back on cake.Glaze: Melt butter in saucepan. Stir in water andsugar. Boil 5 minutes, stirring constantly.Remove from heat and stir in rum. Note: Therum will cause steam. Be careful not to burnyourself.*Can use milk for added nutritional value. Watermay be used instead.27
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Chef Recipes - Summa Health System

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