Another Winning Recipe from The Harlem Harvest Bake-Off

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The Doe Fund team stole the show at this month’s Harlem Harvest Festival and prepared this Carrot Cake recipe to judges and audience members. It won first place alongside our brownie recipe!

1½lbs Cake Flour
2tbsp Baking Powder
1tbsp Baking Soda
1tbsp Salt
2tbsp Cinnamon
12 Eggs
1¼lbsGranulated Sugar
1½lbs Dark Brown Sugar
3¾cup Canola Oil
2tbsp Vanilla Extract
3lbs Carrots (shredded)
1lb Pecan (chopped)
1lb. Coconut (shredded)

Beat eggs and sugar until it becomes thick and foamy. Fold in the rest of your ingredients. Mix until everything is thoroughly blended. Place in a sprayed sheet pan dusted with sugar. Bake at 325 degrees for 50 minutes. Cool, cut and enjoy!

Winning Recipe from The Harlem Harvest Bake-Off

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Congratulations to our culinary team, and especially Angel Lopez, for their blue ribbon at this year’s Harlem Harvest Festival! The Doe Fund team stole the show and prepared this Peanut Butter Brownie recipe to judges and audience members. And a special thanks to sponsors Whole Foods and Power 105.1!

1lb Whole Eggs
12oz Peanut Butter
12oz Semi-Sweet Chocolate (melted)
1lb Butter (melted)
2lbs Sugar
12oz All Purpose Flour
1lb Roasted Peanuts (chopped)

In a stainless steel bowl add eggs, peanut butter and, sugar. Heat over double boiler until mixture reaches 103° F. Place in bowl, attached to mixing machine. Whip until egg, sugar mixture becomes thick and pale in color. Once you have the right consistency, add your melted chocolate and butter. Blend slowly until all is absorbed. Fold in flour. Spread on greased sheet pan to ½ inch thick. Top with chopped roasted peanuts. Bake at 325° F for 30 minutes. Let cool and cut 24 squares.

Apple Bread with Honey Glaze

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What better way to welcome the start of Rosh Hashanah than with a traditional apple bread with honey glaze? During the Jewish New Year, an apple slice dipped in honey is a way to express your hopes for a sweet and fruitful year. This recipe comes from our Director of Food Services, Chef Gino Dalesandro. Enjoy!

Apple Bread with Honey Glaze

5 apples (peeled and chopped)
1¼ c butter
2½ c sugar
1¼ c buttermilk
3½ tsp vanilla
3½ tsp baking soda
3 c flour
6 eggs
(add walnuts if desired)

1¼ c butter
1¼ c flour
1¼ c sugar
3½ tsp cinnamon

Honey Butter Glaze:
1 c honey
1 c butter

1. Cream together butter and sugar until it becomes a paste
2. Slowly add eggs until it becomes absorbed
3. Mix all ingredients together until smooth while alternating from wet to dry
4. Add in chopped apples (and walnuts if desired)
5. Pour into 2 loaf pans
6. Combine all ingredients for topping until it clumps into small chunky pieces
7. Sprinkle cinnamon sugar topping evenly onto loaves
8. Bake at 325 degree for one hour
9. Place ingredients for honey butter glaze into pot. Reduce to thick syrup. Brush on cool loaves and serve.


Homemade Chicken Soup

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This homemade recipe originates from the soup lesson of our culinary training program. Under the guidance of our chef instructors, students follow the recipe and learn the key techniques of soup making. Chicken soup is a staple of the fall season, and as the weather begins to cool, we are pleased to share our unique take on a comforting classic!


1 whole chicken (approx. 3 pounds)
4 carrots, halved
4 celery stalks, halved
1 large onion, halved
4 gallons chicken broth
salt & pepper to taste


Combine the chicken, carrots, celery, and onion in a large pot and cover with cold water. Place on a stove top on low heat, and simmer uncovered until the chicken meat falls off the bones, making sure to skim off the foam that forms on top of the mixture every few minutes.

Remove the pot from the stove top, and strain the contents to separate the broth. Set the pot containing the broth back on the stove top to simmer, and place the rest of the mixture in a large bowl allowing it to cool. Pick the meat off the bones, and chop the carrots, celery, and onion. Season the broth with salt, pepper, and chicken bouillon to taste. Add the chicken, carrots, celery and onion back into the pot. Stir all ingredients together, and then remove the finished soup from the stove top. Serve, and enjoy!

Double Chocolate Chip Cookies

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20160907_130452This special recipe forms the foundation of one of our culinary training program baking lessons. As students prepare the recipe along with our chef instructors, they learn the basic principles and techniques of baking cookies from scratch. Having shared this recipe with countless students over the many years of our program, we are excited for this opportunity to share it with all of you!


● 1 pound butter
● 8 ounces brown sugar
● 8 ounces sugar
● 1 teaspoon salt
● 5 ounces eggs
● 2 teaspoons vanilla
● 1 teaspoon molasses
● 1 pound flour
● 1 teaspoon baking powder
● ½ teaspoon baking soda
● 2 ounces cocoa powder
● 8 ounces white chocolate chips

Cream butter, and beat in salt and sugars until light. Beat in eggs, vanilla and, molasses. Add flour, baking powder, baking soda, cocoa powder, and white chocolate chips, and beat together until all ingredients are incorporated into the cookie dough. Scrape dough into a bowl, cover with plastic wrap, and chill for one hour.

Preheat oven to 325 degrees. Use an ice cream scoop to shape balls of cookie dough, and arrange them on parchment lined baking sheets at least two inches apart. Place baking sheets in the oven, and bake for 10 minutes, or until golden brown on the edges and lightly colored in center. Remove from oven, and let cool. Serve, and enjoy!

Chef Vidal’s Sofrito

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Chef Vidal, a recent addition to our culinary team, keeps the spirit of his Puerto Rican heritage alive with his take on Sofrito, a traditional base sauce of his homeland. Vidal has overcome many trials and tribulations, but has found strength in his passion for the culinary arts. He continues to refine his skills by participating in advanced culinary classes and practicing his art every day as a cook and instructor in The Doe Fund’s kitchens. We hope you enjoy this delicious recipe, which can be used to flavor a wide variety of dishes.


  • 3 ounces garlic, peeled
  • 2 ounces cilantro
  • 2 ounces lemon juice, freshly squeezed
  • 1 ounces extra virgin olive oil
  • 2 green peppers, chopped
  • 2 red bell peppers, chopped
  • 1 tomatoes, chopped
  • 1 yellow onion, chopped


Wash, peel, and coarsely chop all ingredients. Place chopped ingredients in a blender and purée. Once blended to your liking, store the mixture using one of the methods below.


Method 1: Fill an ice cube tray with the mixture, and place in the freezer. When ready to use, remove and defrost however many cubes are necessary for the dish in reference.

Method 2: Pour the mixture into a glass or plastic container and store in a refrigerator or freezer until ready to use.