Recipe by Chef Giovanni

Ingredients for filling:
4 lg. Eggs, Beaten
4 oz. Sugar
1 teaspoon vanilla
1 t. Almond Extract
1 C. Milk 1 C. Heavy Cream
1/2 tsp. Nutmeg, whole ground
4 1/2 oz. Macadamia Nut Butter (or grind the nuts very fine)

Ingredients for crust:
1 lb. Flour
11 oz. Margarine
1 pinch Salt
5 oz. Water, very cold
Method :
Pre-heat oven to 400 degree F., Grease a nonstick spring form pan or large pie tin. For the pie crust, dissolve salt in cold water, in a bowl combine flour and margarine and cut together using a pastry blender, Mix until it resembles small peas. Add water and mix gently for a minute, place in refrigerator and chill for several hours. Roll out crust and line pan going up the edge about 1 1/2 inches. For the filling, beat the eggs in a stainless steel bowl using a whip, add vanilla and all remaining ingredients. Pour into pan and bake in oven for 10 minutes, reduce heat to 325 and bake until light brown and custard is set, about 20 minutes. Cool on rack and refrigerate until served, garnish with whipped cream!
Chefs Note: I always use my fine microplane grater to quickly grate some fresh nutmeg. The taste of fresh ground nutmeg can not be compared to any other flavor. Our macadamia nut butter contains no preservatives, tastes great and it is very healthy for you. We like this recipe with almonds too!



Recipe by - Chef Edward


Yield 2 Pies


Ingredients -

3 lb. Granny Smith Apples, Peeled and sliced

1 T. Lemon Juice

11 oz. Sugar

1 oz. Cornstarch

1 oz. Butter, Cut into pieces

Pinch Salt

Pinch Cinnamon

Pinch Nutmeg

1/2 t. Almond Extract (optional)

Pie Crust

1 1/2 lb. Flour

16 oz.Butter

Pinch Salt

7 oz. Water


Method :


Pie Crust - Dissolve the salt in the water.

Use a portion scale to accurately weigh all ingredients.

Using a mixer with a paddle attachment, combine the remaining ingredients and cut in butter until it resembles small peas. Add water and mix gently until incorporated, do not over-mix. Divide the dough into 4 even pieces and place each in plastic wrap. Place dough in refrigerator and let chill at least 1 hour before rolling out.

Pie Filling - Peel, core and slice the apples. Apple corers are here. Then place in a bowl and add lemon juice, toss frequently. Add remaining ingredients and mix well. Cover and place filling in refrigerator until needed.

Assembly Use a bakers rolling pin to roll out the dough into a 10 inch circle. Use the pie tin as a guide. Fold the dough into fourths and carefully place in pie tins. Reserve scrap pieces for decorations. Place filling in center and heap up apples, cover with a top crust, cut a few holes in top and decorate. Egg wash and sprinkle with sugar. Bake at 400 degrees F. for approximately 50 minutes or until golden brown and the apples are tender.

Cool the pies on a bakery cooling rack for several hours before serving.
Picture of theApple Pie is here


Chefs Note: This recipe will require less sugar with different apple varieties. We use a 3 in. paring knife or French style peeler to quickly peel the apples, with practice, will become the fastest method. We also love to use the Kyocera ceramic peelers for peeling lots of apples!






Recipe by - Chef Edward


Yield 6-9 servings


Ingredients -


12 oz. Bread, Diced (Sliced Bread, Sweet Rolls, Pastries)

2 oz. Melted Butter

4 oz. Sugar

2 lg. Eggs, Beaten

2 C. Heavy Cream

2 T. Vanilla Extract (Double Fold is best)

1/2 t. Almond Extract

1 T. Liquor of choice, we like rum!

Pinch Cinnamon, ground

Pinch Nutmeg (we always grate whole nutmeg)


Method -

In a large mixing bowl combine the eggs, sugar, heavy cream, vanilla, extract and spices and beat together with a wisk. Cut all bread into a large dice and reserve. Grease a 2-inch deep baking pan (10x10x2 in.) Preheat a convection oven to 350 degrees F.

Combine the bread and the egg mixture and toss together. Pour the bread mixture into the pan and push the bread down firmly. Cover with aluminum foil and bake at 350 degrees F. in a shallow water bath for approximately 1 hour. Cook until pudding is set in center and over 160 degrees F (use a digital thermometer). Cool on a rack and cut into squares.




Chefs Note: This bread pudding can be refrigerated several days. I like to serve it warm with whipped cream and caramel sauce.




Recipe by - Chef Laura


Yield - 10 dozen



8 oz. Honey

10 oz. Butter

8 oz. Margarine (or shortening)

5 lg. Eggs

1 lg. Vanilla Bean or 1 T. Vanilla Extract

pinch Salt

few drops Lemon Extract

1 lb. 6 oz. Bread Flour

Optional Nuts,...




Split the vanilla bean in half and combine it in a sauce pan with 1 cup of water and 4 ounces of sugar, bring it to a boil, reduce heat and simmer for 5 minutes, or until slightly thickened. Let cool, this mixture can be used in place of cheap vanilla extract for all of your recipes. Save the vanilla bean in a sealed container, it can be used again. You can order our high quality vanilla extract here. In a mixer with the paddle attachment cream together butter and shortening, add honey, salt, 1 T. of Vanilla sugar syrup and flavorings. Beat on high speed until light and fluffy, scrape bowl several times. Add eggs one at a time, fold in flour last. Place dough in pastry bag with large star tip.

Grease and flour cookie sheets. Pipe out dough into uniform shapes and sizes.

Bake at 375 degrees F. until lightly brown. If you like place half cherry , candy or nuts on a few cookies before baking. Cool immediately on baking rack. Using Oven Mitts, remove from sheetpan after 20 minutes. Diabetics Beware, this recipe uses honey which does contain natural sugars.


Chefs Note: We prefer to use real Madagascar Bourbon Vanilla Beans for all of our desserts & bakery products! Click here for the best Vanilla Beans!


Recipe courtesy of

Chef Laura @



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