Recipes by Heather Lester, student, Le Cordon Bleu College of Culinary Arts Atlanta
Almond Pound Cake
Yield: 12-16 servings
1 1/2 cups butter
3 cups sugar
1 8-ounce package cream cheese
3 cups cake flour
1/2 teaspoon almond extract
1/2 teaspoon pure vanilla extract
confectioners’ sugar for dusting
fresh raspberries for garnish
mint leaves for garnish
Preheat oven to 300 degrees. Cream butter, sugar and cream cheese thoroughly.
Add eggs, one at a time, beating well after each addition. Mix in flour a little at a time to creamed
mixture. Add flavorings and place in a greased and floured Bundt pan. Bake for 1 1/2 hours.
To assemble, place cooled cake on cake plate and dust with confectioners’ sugar.
Garnish with fresh raspberries and mint leaves.
Chocolate Chip Cookies
Yield: 32 cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup oats
dash of ground cinnamon
1 cup butter, melted
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon pure vanilla extract
2 cups chocolate chips
Preheat oven to 375 degrees. Combine flour, baking soda, salt, oats and cinnamon in small bowl;
set aside. Beat melted butter, sugar, brown sugar and vanilla extract in large bowl until creamy.
Add eggs, one at a time, beating well after each addition. Gradually add flour mixture and mix
thoroughly. Stir in chocolate chips. With small cookie scoop, drop dough onto ungreased baking
sheets. Bake for 10-12 minutes.