Cherry filling

Method: Thaw the cherries in a refrigerator overnight and retain the juice. Add water to some of the juice to make 16 ozs. of liquid. Bring the juice and sugar to a boil. Add the starch to the remaining liquid to create a slurry. Add the slurry to the boiling liquid, whisk until thickened. Add the almond extract and cherries. Blend well and cool before usage.

*Potato, corn or tapioca starch works well. You may want to add a few drops of food coloring to enhance the natural color.

Q: We want to add fruit pizzas to our menu. We already have a great pizza crust, but we can use some advice on the fruit topping.
M.P., Salt Lake City

A: This topping is easy to put together and for variety use the fruit topping alone, top with a streusel topping, or add spoonfuls of mascarpone cheese after baking.

Fruit pizza topping

Method: Peel, core and cut apples into ½- in. slices; combine with lemon juice. Melt the butter over high heat. Add the apple slices, and cook for six minutes. Add the brown sugar and cinnamon, and continue cooking until the apples are al denté. Set aside to cool. Brush each pizza crust with 1.25 ozs. of jam. Evenly divide the apple filling on to four 14-in. pizza crusts. Top with streusel if desired. Bake at 450°F (232°C) for about 14 to 16 minutes. If no streusel is used, top with mascarpone cheese. Cool for about five minutes before slicing.

Q: Do you have a formula for rice pudding?
Daniel, via e-mail

A: The formula below has always worked well for me.

Rice pudding

Method: Place all ingredients in a 3-in., full-size hotel pan and stir. Place the pan in a 325°F (163°C) oven, stirring to disperse the ingredients every 15 minutes. Bake for about two hours or until the rice is fully cooked and all the liquid is absorbed. Sprinkle generously with cinnamon sugar. The rice pudding may be served hot or cold.

*Arborio rice is Italian short-grain rice. Cooked, the rounded grains are firm, creamy, and chewy, due to the higher amylopectin starch content of this rice variety.

Q: Can you share a formula for hamburger and hotdog buns?
L.C., Phoenix

A: I have been using this formula for a long time.

Hamburger/hot dog buns

Method: Combine all ingredients in a large mixing bowl. Using a dough hook, mix for three minutes in first speed. Mix seven more minutes in third speed, until the dough is well developed. Bench rest for 10 minutes; divide, and form into desired shape. Egg wash and proof until reaching three-quarters of proof potential. Bake at 375°F (190.5°C) with little steam until golden brown.

Yield: 90 buns at 95 g each or 86 buns at 3.5 ozs.

Q: Do you have a formula for oatmeal cookies?
J.P., Pleasant Hill, Ohio

A: These cookies have been a favorite of mine for many years. However, they may not be what you expect, so start with a small batch to see if you and your customers like them as much as I do.

Oatmeal cookies

Method: Melt the butter until it boils. Pour the hot butter over the oats and combine thoroughly, then cool. Add all the other ingredients, and mix until incorporated. Form cookies by hand, and bake at 356°F (180°C) for 10 to 15 minutes, depending on size.

Dr. Klaus Tenbergen is certified as a Master Baker in Germany, South Africa and the United States. He is currently an assistant professor at California State University in Fresno, directing the Culinology® program, which blends culinary arts and the science of food. For more information about Culinology®, or to submit a question, contact Dr. Tenbergen at ktenbergen@csufresno.edu.