Dan Budd, Taste Budd’s Chocolate Dreams Yields 5 to 6 8-ounce souffles Ingredients For molds 4 ounces softened butter 8 ounces granulated sugar Pastry cream base 16 ounces (2 cups)
Barbara Ketcham Wheaton Ingredients 2 one-ounce tablets of semisweet chocolate, grated 1 cup sugar 4 egg yolks 8 egg whites, stiffly beaten 1/2 cup cake flour 2 tablespoons confectioner’s sugar
Agnes Devereux, Village Tea Room Makes 1 three-layer cake Ingredients Sponge Cake 6 egg yolks 6 egg whites 7 1/2 ounces sugar 1 1/2 teaspoons vanilla bean paste 6 ounces
Anibal Romero, Crabtree’s Kittle House Ingredients 1 1/2 pounds unsalted butter, softened 1 1/2 pounds cream cheese, softened 6 ounces superfine sugar 1 quart heavy cream Sabayon 3 ounces Muscat
Shanti Church, RiverMarket Bar & Kitchen Makes one 9-inch cake Ingredients 1 cup unbleached all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup butter,
Dana Calabrese, The Ship Lantern Inn Ingredients Apples​ 2 apples, cored and sliced nearly to base 4 packaged caramels 2 teaspoons cinnamon 2 teaspoons flour 1/4 teaspoon ground ginger 2
Debra Every, The Me-Oh-My Café & Pie Shop Ingredients 3 pounds red or black plums, with peel 6 tablespoons quick cook tapioca 1 1/4 cups sugar 1 1/4 teaspoon ginger
Alice Crans, The Old Fort Restaurant The “coconut cake to die for,” as somebody called it. Ingredients 1 cup sugar 1 cup Crisco, or butter, room temperature 2 eggs, lightly
Essel Hoenshell-Watson, The Alternative Baker Makes 2 10″ bundt pans or 1 deep 10″ pan Ingredients 1 pound whole local (organic, if possible) baking apples, peeled, cored, chopped into 1/2-inch
Chef/Owner Serge Madikians, Serevan Ingredients For the apples: 8 medium to large Pink Pearl apples (peeled, cored and sliced in sixths) 8 Medjool dates (pitted and sliced in sixths) 4
