Coconut Pineapple Soda for 250 guests

    For Rachel's wedding        

    Roughly 250 guests = 16 gallons of drink = 60 lbs of ice

This recipe makes a little more than 1 gallon (1 gal = 128 oz)

    (135 oz  soda (4 Liters) + 16 oz extra ingredients = 151 oz) 

Feeds 18 guests drinking 8 oz. each in 9 oz. cup (18 x 8 =144 oz = 1+ gallons)

INGREDIENTS for 1 gallon:

12 cups of Ice

2 bottles of pineapple soda (2 Liters each =  4 Liters)

1 cup coconut syrup

1/3 cup vanilla syrup

1.5 cups Heavy whipping cream, or coconut cream. Leave on the side so guests can add it if they want

DIRECTIONS for 1 gallon:

Place ice a 1.5-gallon pitcher with spout. 

Add all ingredients, except heavy cream.

Stir. 

Serve in the pitcher

Leave Heavy whipping cream in a squirt dispenser bottle on the side, so guests can add it if they want

Total Quantities for 250 Servings

Pineapple Soda: ~1,625 fluid ounces (about 32 2-Liter bottles)
Coconut Syrup: 312.5 fluid ounces (about six 25oz bottles DaVinci syrup)
Vanilla Syrup: 62.5 fluid ounces (about 2 bottles of DaVinci syrup)
Ice: Roughly 50 lbs of ice (assuming a handful per 8 oz cup)

WAFFLE LOVE Liege Waffle Copy Cat Recipe!

This copycat Liege waffle recipe is the closest we’ve found to our favorite Waffle Love food truck waffles here in Utah. 

               Original Recipe at https://ohsweetbasil.com/copycat-waffle-love-recipe/

Ingredients 

For the Waffles

• ▢2.25 Cup Whole Milk, scalded and cooled to warm milk *SEE NOTES
• ▢6 Tablespoons Water, warmed
• ▢4.5 teaspoons Granulated Sugar
• ▢2 TBSP Instant Yeast
• ▢6 Large Eggs, lightly whisked
• ▢3 Cup Unsalted Butter, softened
• ▢9 Tablespoons Honey ( 1/2 cup + 1 TBSP)
• ▢9 Tablespoons Granulated Sugar ( 1/2 cup + 1 TBSP)
• ▢3 TBSP vanilla
• ▢6 Cups Bread Flour
• ▢4.5-5.25 Cups All-purpose Flour

For the Whipped Cream

• ▢3 Cup Heavy Whipping Cream
• ▢1.5 Cup Powdered Sugar
• ▢
• ▢3 teaspoon Vanilla Extract

Instructions 

For the Waffles

• Add the 1 1/2 teaspoons of sugar to the milk and water and add the yeast, stirring to combine.
  2.25 Cup Whole Milk,6 Tablespoons Water,4.5 teaspoons Granulated Sugar,6 teaspoons Instant Yeast
• Allow the yeast to proof, or get foamy and puffy.
• In a large bowl, beat together the butter and sugar.
  3 Cup Unsalted Butter,9 Tablespoons Granulated Sugar
• Add the eggs, honey and vanilla.
  6 Large Eggs,9 Tablespoons Honey,9 teaspoons Vanilla
• Stir everything together and add the yeast mixture.
• Place in a standing mixer with the dough hook and add 2 cups of bread flour.
  6 Cups Bread Flour
• Mix until the dough is thoroughly incorporated, and add the remaining flour, cover with plastic wrap and allow to rest for up to 4 hours on the counter. See notes for allowing to rest in the fridge overnight.
  4.5-5.25 Cups Flour
• Punch down the dough.
• Separate into small balls. The size will depend on the size of the waffle iron. 
• Place on a hot, greased waffle iron.
• Cook until golden brown and serve with Biscoff or Nutella, whipped cream (see instructions below) and fresh berries.

For the Whipped Cream

• In a large glass bowl, using a hand mixer with a whisk or beater attachments, beat until soft peaks form.
  3 Cup Heavy Whipping Cream
• Add the powdered sugar, mascarpone and vanilla and beat until peaks form.
  1.5 Cup Powdered Sugar,1 Cup Mascarpone,3 teaspoon Vanilla Extract

Recipe Notes

To scald milk, just place milk in a pan over medium heat, do not bring to a boil, instead let it heat up until foam appears around the sides and a little “skin” appears on top of the milk.

You can let the dough rest for up to 24 hours covered with plastic wrap in the fridge. The dough will need to sit on the counter and come back to room temperature to use.

Need to skimp on the rise time? No biggie, though you will lose some of that awesome flavor. 

Waffles can be frozen for up to 3 months.

Storage Tips

Make Ahead: I mentioned above that the waffle dough could be made up to 24 hours ahead of time and stored in the refrigerator covered tightly in plastic wrap until ready to bake. Just make sure that you let the dough come to room temperature before cooking.

Freezing: These waffles freeze extremely well both before and after baking. If you want to freeze the dough, form the dough balls and then wrap them well in plastic wrap and then in a freezer bag. Let them thaw completely and come to room temperature before cooking. You can also freeze the cooked waffles. Let them cool completely and then wrap them in plastic wrap. Store them in an airtight container or ziploc bag. Both the dough frozen or the waffles frozen will keep for up to 3 months.

Reheating: Reheat leftover waffles in a toaster or in the oven set at 250 degrees until warmed through.

Nutrition

Serving: 1waffle, Calories: 1060kcal, Carbohydrates: 150g, Protein: 14g, Fat: 47g, Saturated Fat: 29g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 169mg, Sodium: 51mg, Potassium: 216mg, Fiber: 3g, Sugar: 92g, Vitamin A: 1571IU, Vitamin C: 0.3mg, Calcium: 98mg, Iron: 3mg

Scarber Pear Cobbler or Pear Crisp

 We have a pear tree and discovered this great way to use the pears

Tender pears tossed with cinnamon sugar are topped with a buttery brown sugar crisp topping to create this delicious pear crisp for an 8x8 in baking pan. Can be made GF, Grain-free, and/or sugar-free

See original recipe at https://chocolatewithgrace.com/pear-crisp/#wprm-recipe-container-12379 

Ingredients 

Pear Filling Ingredients

• ▢6 medium ripe pears about 6 cups, chopped into ½-inch pieces
• ▢½ cup light brown sugar
• ▢1 tablespoons cornstarch
• ▢1 teaspoon ground cinnamon
• ▢¼ teaspoon kosher salt

Crisp Topping Ingredients

• ▢1.5 cup old-fashioned oats
• ▢1.5 cup all-purpose flour
• ▢2/3 cup light brown sugar
• ▢1 cup chopped pecans or walnuts
• ▢1 cup butter melted

Instructions 

• Preheat the oven to 350°F. Grease an 8×8 baking dish with butter. 
• Place the pears in the greased baking dish and sprinkle with brown sugar, cornstarch, cinnamon, and salt. Stir gently to coat the fruit and set aside while assembling the topping.
• In a separate mixing bowl, stir together the oats, flour, brown sugar, and pecans. 
• Add the butter and stir with a fork until crumbs form. 
• Sprinkle the topping over the fruit.
• Bake for 28-30 minutes, until the crisp topping, has browned and the fruit liquids are bubbling. 
• Serve warm with vanilla ice cream or whipped cream.
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