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Quarterly Newsletter Published by Michael's Cookies, Inc.

Issue No. 9
September 2001

Spotlight On The Stars

Deborah MacDonald Schneider
Executive Chef

How does one go from being an Executive Editor in Canada to an Executive Chef in California? By completing Cordon Bleu training with Beverly Burge in Toronto in 1981 then traveling extensively throughout Europe, North Africa and Greece.

Upon arriving in San Diego in 1983 Deborah worked for the Dobsonís organization for 12 years. Under her direction from 1991 - 1996 the well known Dobsonís Restaurant gained national attention with awards from Epicurean and the Zagat guide. Additionally Deborah developed the concept, menu and original recipes for La Gran Tapa, one of the cityís most highly regarded and unique restaurants where she was the Executive Chef for 4 years. Her next position took her to the historic U.S. Grant Hotel. Here she was the first female Chef de Cuisine of the Grant Grill, one of the cityís coziest and most gracious dining rooms, which has been a bastion of fine dining since 1910. Currently the Executive Chef of the Hilton La Jolla Torrey Pines, one of San Diegoís premier hotels, her specialties include classic French cuisine, Mediterranean foods and California-style grill cuisine as well as baking and patisserie.

In her spare time Deborah works as a chef-consultant to the local restaurant industry and writes recipes and articles for both local and national publications and is currently working on a cookbook. She resides with her family in a restored 1910 farmhouse by the beach in San Diego.

Recipe Round-Up

Ginger Scones
The use of ginger, containing antioxidant properties that reportedly can help arthritis and nausea and aid in circulation, is on the rise as more consumers become aware of the benefits of healthful foods. HereĀfs a easy way for you to serve your customers the type of food they are looking for.

  • 1 lb. 4 oz all-purpose flour
  • 1 oz baking soda
  • 4 1.2 oz sugar
  • 8 1.2 oz butter
  • 16 1.2 oz eggs
  • 16 oz heavy cream
  • 20 1.2 oz crystallized ginger
  • ginger pulp
  • water

Combine the flour, baking soda and sugar in a bowl. Cut the butter into the dry mix to resemble coarse meal. Add the eggs, cream and crystallized ginger. Combine all ingredients to form a dough but do not overwork. Gently press out the dough into about 1.2" thickness, cut it into triangles or your desired shape and place onto a baking sheet. Make a glaze by combining the pulp and water. Brush onto the tops of scones before baking. Bake in a preheated 450 degree oven for 10 - 15 minutes, or until done.

As ginger looses moisture over time, buy fresh ginger that has the look of a "heavy hand" ( gingerĀfs appearance resembles a hand with numerous fingers ) with the skin having a nice sheen and the fingers appearing plump.

Click here to download PDF with more information.

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