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Mud Hen Bars

Pan Size: 18 x 26 x 2 Oven Temp: 325°F
Portion Size: 8 x 10 Oven Set: Med
Yield: 1 pan/3 pans Baking Time: 45 min


  1 Pan 3 Pans
Shortening 1 cup 3 cups
Sugar 2 cups 6 cups
Eggs whole 2 6
Eggs, separated 4 12
Flour 1 cup 3 cups
Baking powder 2 tsp 2 Tbsp
Salt 1/2 tsp 1 1/2 tsp


Nuts 2 cups 6 cups
Chocolate Chips 1 cup 3 cups
Marshmallows 2 cups 6 cups
Brown Sugar 2 cups 6 cups


  1. Cream shortening and sugar
  2. Beat in whole eggs and egg yolks
  3. Sift flour, baking powder and salt together and combine thoroughly
  4. Spread 8 lbs batter into buttered pan
  5. Beat egg whites until stiff and add brown sugar to make meringue
  6. Add nuts, chocolate chips, and marshmallows to meringue
  7. Spread 6 lbs over top of batter in each pan
  8. Bake

Banana Cream Pie
Yield: 1 Pie

Ingredients Amount
1 Pre-Baked 9" Pie Shell
Sugar 2/3 C.
Cornstarch 1/4 C.
Salt 1/2 tsp.
Milk 3 C.
Eggs 4 slightly beaten
Margarine or Butter 2 TBSP, softened
Vanilla 1 TBSP plus 1 tsp.


  1. Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine, vanilla. Press plastic wrap onto filling in saucepan; refrigerate until room temperature. Slice 2 large bananas into pie shell; pour filling over bananas. Refrigerate until serving time. Top pie with whipped cream and garnish with banana slices.

Chocolate Cranberry Torte


Ingredients Amount
Cranberries 1 C. fresh or frozen
Water 3/4 C.
Sugar 1/3 C.
Chambord (Black Raspberry Liqueur) 2 TBSP


  1. For Sauce: Bring first 3 ingredients to boil in saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium: cook until cranberries burst, about 5 minutes. Transfer to processor, puree. Strain puree into bowl: discard seeds. Mix in Chambord. Cover; chill at least 2 hours or overnight (sauce will thicken).


Ingredients Amount
Dried Sweetened Cranberries 1 C.
Chambord 1/3 C.
Butter 1 C. (2 sticks)cut into pieces
Bittersweet or semi-sweet chocolate (NOT unsweetened) 12 ounces
Sugar 1 1/2 C.
Eggs 6 large, at room temperature
Flour 2/3 C
Salt 1/2 tsp.


  1. Position rack in center of oven and preheat to 350 F. Butter and flour 9 inch-diameter springform pan. Line bottom with parchment paper. Stir cup cranberries and Chambord in small saucepan over medium heat until liqueur simmers, about 1 minute. Cool to room temperature. Drain cranberries; reserve liqueur and cranberries separately. Melt butter in heavy large saucepan over medium heat, stirring until beginning to bubble at edges. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in sugar, then eggs 1 at a time (batter will look grainy). Whisk in reserved liqueur. Add flour and salt; whisk gently until blended. Stir in reserved cranberries; transfer to prepared pan. Bake torte until top is puffed and cracked and tester inserted into center comes out with moist (not wet) batter attached, about 1 hour. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)


Ingredients Amount
Whipping Cream (Heavy Cream) 1 C.
Bittersweet(not unsweetened)or semisweet chocolate, chopped 10 ounces
Chambord 1/4 C.
  1. Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in Chambord. Let stand until glaze is thick but still pourable, whisking occasionally, about 2 hours. Line rimmed baking sheet with foil; place cake rack in center. Cut around torte to loosen; remove pan sides. Place 8-inch tart pan bottom on top of torte. Holding cardboard and springform pan bottom, turn torte over and place on rack. Remove pan bottom; peel off paper. Pour 1 cups glaze over torte. Using icing spatula, smooth glaze over top and sides (re-apply any glaze from foil if necessary). Freeze torte until glaze is set, about 10 minutes. Pour remaining 1-cup glaze over torte and smooth evenly. Sprinkle remaining cup dried cranberries around top edge. Freeze until glaze is firm, about 15 minutes. (Can be made 1 day ahead. Transfer to platter. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.) Arrange fresh mint leave between cranberries at top edge of torte. Cut into wedges and serve with sauce.

Coconut Cream Pie
Yield: 1 9" Pie

Ingredients Amount
1 9" Baked Pie Shell
Sugar 2/3 C.
Cornstarch 1/4 C.
Salt 1/2 tsp.
Milk 3 C.
Egg Yolks 4, beaten
Butter or Margarine 2 TBSP.
Vanilla 2 tsp.
Flaked Sweetened Coconut 1 C.


  1. Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine, vanilla and cup of the coconut. Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours. Remove plastic wrap; top pie with whipped cream and remaining coconut. Refrigerate any remaining pie immediately.

Lemon Meringue Pie
Yield: 1 9" Pie

Ingredients Amount
1 Baked 9" Pie Shell
Sugar 1 1/2 C.
Cornstarch 1/3 C + 1 TBSP.
Water 1 1/2 C.
Egg Yolks 3, lightly beaten
Butter or Margarine 3 TBSP
Grated Lemon Peel 2 tsp.
Lemon Juice 1/2 C.


  1. Combine all ingredients except the butter; bring to a boil over medium heat, stirring constantly. Boil 1 minute, stir in butter. Pour into baked pie shell.


Ingredients Amount
Egg Whites 3
Cream of Tartar 1/4 tsp.
Sugar 6 TBSP.
Vanilla 1/2 tsp.


  1. Beat until stiff peaks form. Completely top pie with meringue and brown in oven (375) until light brown. Cool completely.

4 Layer Pumpkin Cake
Yield: 1 9" Cake, 16 Servings

Ingredients Amount
1 Pkg Yellow Cake Mix
1 Can of Pumpkin, 15 0z Can, divided
Milk 1/2 C.
Vegetable Oil 1/3 C.
Eggs 4, Large
Pumpkin Pie Spice 1 1/2 tsp., divided
Cream Cheese 1 (8 oz.) Pkg, softened
Powdered Sugar 1 C.
Cool Whip Topping 1 (8oz.) Tub, thawed
Caramel Topping 1/4 C.
Pecans 1/2 C., chopped


  1. Preheat oven to 350. Grease and flour 2 (9-in.) round cake pans. Beat cake mix, 1 cup of the pumpkin, milk, oil, eggs, and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans. Bake 20 22 min. or until toothpick inserted in centers comes out clean. Cool completely on wire racks. Meanwhile, beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add powdered sugar, remaining pumpkin and remaining tsp. pumpkin pie spice: mix well. Stir in whipped topping. Remove cake layers from pans; cut each layer horizontally in half with a serrated knife. Stack the layers on a serving plate, spreading the cream cheese mixture between the layers. Do not frost the top layer. Drizzle with caramel topping and pecans. Store in refrigerator.

Cranberry Bread
Yield: 2 loaves

Ingredients Amount
All purpose flour 3 Cups
Sugar 1 Cup
Baking Powder 1 TBSP
Baking Soda 1/2 tsp.
Salt 1 tsp.
Nutmeg 1/4 tsp
Eggs 2 well beaten
Butter or Margarine 1/4 Cup, melted
Applesauce 1 Cup
Fresh or Frozen Cranberries 2 Cups


  1. Mix together flour, sugar, baking powder, salt, baking soda and nutmeg.
  2. Mix together eggs and butter; add to dry ingredients, stirring until blended.
  3. Fold in cranberries.
  4. Pour batter into a greased loaf pan; bake in preheated 350 oven for 50 60 minutes.
  5. Cool in pan 5 minutes; loosen and unmold.
  6. Cool bread thoroughly before cutting into thin slices, using a sawing motion with serrated knife.

Rum Balls
Yield: 48 dozen

Ingredients Amount
Toasted Pecans 1 1/2 C. finely chopped
Vanilla Wafer Cookies 1 1/4 C finely ground
Confectioner's Sugar 1 C.
Cocoa Powder 2 TBSP
Corn Syrup 2 TBSP
Dark Rum 1/4 C.
Granulated white sugar 1/2 C


  1. To toast nuts: Preheat oven to 350 degrees and have rack in center of oven. Place the pecans on a baking sheet and toast for about 8 minutes or until lightly browned and fragrant. Let cool completely and then either chop finely by hand with a knife or pulse in a food processor. Transfer to large bowl. Process the vanilla wafer cookies in a food processor until finely ground. Add the crumbs to the finely ground pecans. To this mixture add the confectioners sugar and cocoa powder and stir until combined. Add the corn syrup and rum and mix well. Shape into 1 inch balls. Pour the granulated sugar into a small bowl and roll the rum balls in the sugar. Store in an airtight container in the refrigerator. These are best if made several days in advance to allow the flavors to mingle. Serve at room temperature.

Lemon Mousse Cake


Ingredients Amount
Sugar 2 1/3 C.
Cornstarch 4 Tsp.
Lemon Juice 1 C.
Eggs 4 large
Egg Yolks 4 Large
Unsalted Butter 3/4 Cup ( 1 1/2 sticks) Cut into 1/2 cubes

Method for Curd

  1. Mix sugar and cornstarch in heavy large saucepan. Gradually add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and egg yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl. Chill until cold, about 6 hours. (Can be made 1 week ahead. Press plastic wrap onto surface of curd and keep chilled.)


Ingredients Amount
Nonstick Vegetable Oil Spray
Shortbread Cookie Crumbs 2 Cups - pulverize in food processor or place cookies in Ziploc bag and roll with rolling pin
Unsalted Butter 1/4 Cup, melted

Method for Crust

  1. Preheat oven to 350 degrees. Spray bottom of 8 inch diameter springform pan with nonstick spray. Blend cookie crumbs with butter in a small bowl. Press onto bottom of pan. Bake until golden about 15 minutes. Cool.


Ingredients Amount
Water 5 TBSP
Unflavored Gelatin 4 Tsp.
Egg Whites 6 large
Sugar 3/4 Cup
Chilled Heavy cream 1 1/2 Cups

Method for Mousse

  1. Pour 5 tablespoons water in small saucepan, Sprinkle gelatin evenly over. Let stand until gelatin softens about 15 minutes. Meanwhile, place 1 3/4 C. lemon curd in a large bowl. Stir 3/4 cup curd in another small saucepan over medium low heat until very warm. Stir gelatin mixture over medium low heat until dissolved and liquid is clear. Do not boil. Whisk warm gelatin mixture into 3/4 C warm curd. Gradually whisk gelatin curd mixture into curd in large bowl. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions. Using the same beaters, beat cream in another medium bowl until peaks form. Fold into egg white curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse and remaining curd overnight. Using a long thin knife, cut around cake to loosen. Remove pan sides. Gently spread 3/4 C of remaining curd over cake. Transfer reserved mousse to pastry bag fitted with a small star tip. Pipe rosettes of mousse around top edge of cake, Chill cake until ready to serve. (Can be made 8 hours ahead) Garnish with lemon slices between rosettes.

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Phone: 315-386-7623