Apple Valley Schools' Wacky Cake or 3-Hole Cake recipe

“This is the recipe that is served at the Apple Valley School District.”

10 1/2 pounds all-purpose flour
4 cups cocoa
10 1/2 pounds granulated sugar
1/2 cup baking soda
1/2 cup salt
1 1/2 cups vinegar
1 quart plus 3 cups oil
1/4 cup vanilla extract
1 gallon plus 1 quart water

Mix all dry ingredients together. Make three holes in dry ingredients. Pour vinegar into one hole, oil into second hole and pour water and vanilla extract into third hole.

Mix on #1 speed until well blended, about 3 minutes. When blended, increase speed to #2 for 2 minutes. Measure approximately 12 pounds per pan. Bake at 325 to 350 degrees F for 20 to 25 minutes.

Source: highdesert.com - from Cheryl Robillard, food service manager at Mojave Mesa Elementary School

Apple Valley Country Club Chicken Ambassador recipe

1 (6 ounce) chicken breast
Flour, for dredging
Beaten eggs, for dipping
White bread slices, finely diced cubes

Sauce:
1/4 of one shallot, diced fine
2 ounces white wine
3 to 4 ounces heavy cream

Lightly flour the chicken and dip into the beaten egg "wash." Next, coat chicken in the tiny white bread cubes on both sides.

Heat a small amount of oil in a frying pan and sauté chicken until lightly brown on both sides. Finish cooking in oven for 10-15 minutes at 400 degrees F.

For the sauce: In a frying pan, sauté the diced shallot until golden, then stir in the white wine. Boil for little bit. Add heavy cream to boil. Stir in a tablespoon or so of roux (salad oil and flour mixed together into a paste) to thicken the sauce to your liking. Add salt and white pepper to taste. Serve sauce over the chicken.

Serves 1.

Source: highdesert.com - Juan Ruan, Apple Valley Country Club’s executive chef

Apple Barn and Cider Mill Applewood Fried Biscuits recipe

1 quart milk
1/4 cup granulated sugar
2 2/3 packages dry yeast
1/2 cup shortening
3 teaspoons salt
7 to 9 cups all-purpose flour

Add yeast to warm water. Add other ingredients and let dough rise. Work into biscuits and let drop into hot fat.

This recipe will make about seven dozen biscuits. They can be frozen individually and stored in plastic bags. When you work them up, don't let the biscuits rise too high. The fat should be slightly hotter than 350 degrees F. If the fat should be too hot, the biscuits will sag in the center.

Source: The Apple Barn and Cider Mill - Sevierville, Tennessee