Chef Shelley R. Pogue - Articles

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Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.

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Popularity
148

Chocolate Raspberry Scones
Scones are all the rave these days, they are a light dessert that go very well with coffee, and are sold at most coffee shops, and especially Starbucks. This is a really nice chocolate raspberry scone recipe. Enjoy! Read
By: Chef Shelley R. Pogue | 09/04/2008 | Desserts
Popularity
58

Texas Pecan Pie Bars
This is a Texas Pecan Pie Bar, it has all the taste of your Grandma's Pecan Pie in a hand held bar. It can be served for any type of event, for family, friends, or a large event. Great Recipe! Enjoy! Read
By: Chef Shelley R. Pogue | 09/04/2008 | Desserts
Popularity
94

Italian Wedding Cookies Recipe
This is an Italian wedding cookies recipe that is very simple to make, and it is made with ground almonds, but can be substituted with pecans if you prefer. They have been called Mexican cookies or Russian cookies as well. They are very easy to make and are not just for weddings, so enjoy. Read
By: Chef Shelley R. Pogue | 09/04/2008 | Desserts
Popularity
53

Chocolate Chip Rugelach Recipes
This recipe os for a traditional Jewish rolled cookie, filled with chocolate chips, and a cocoa, sugar and nut mixture. I have made a few different recipes while in Cuilianry school also look for my Challah Bread recipe in the near future. Read
By: Chef Shelley R. Pogue | 09/04/2008 | Desserts
Popularity
100

Raisin and Nut Scones Recipe
A brief history of what we call Scones. They are of a light brown color on top, and they have a light and soft texture inside and they are similar to a biscuit. Scones are a first cousin to biscuits and are best served warm, with butter and your favorite preserve. Enjoy! Read
By: Chef Shelley R. Pogue | 09/04/2008 | Desserts
Popularity
145

Coconut Almond Mocha Macaroons Recipe
Macaroons are a Passover favorite for many, who have a sweet tooth. For this new harvest season celebration, I have come up with a new recipe. If you love espresso, and also love coconuts and almonds then you should try this recipe. This is a delicious treat for any and all who love coconut. Read
By: Chef Shelley R. Pogue | 09/04/2008 | Desserts
Popularity
159

Low Fat Tiramisu Recipe
Tiramisu is an Italian dessert consisting of layers of sponge cake soaked with coffee and brandy or liqueur layered with mascarpone cheese and topped with grated chocolate. Read
By: Chef Shelley R. Pogue | 09/04/2008 | Desserts
Popularity
129

Italian Dessert Cannoli Recipe
Cannoli‘s are a great Italian dessert and they were said to have been developed by Sicilians in Palermo, Italy. These fried wafers are filled with a mixture of ricotta, candied fruit, chocolate, and other ingredients, and they are very, very tasty! Read
By: Chef Shelley R. Pogue | 02/04/2008 | Desserts
Popularity
135

Banana Cream Pie Recipe
This is a great banana cream pie recipe, and it will go great with any meal or an Easter meal for the family. This is a delicious banana cream pie recipe that is very easy to make, that is topped with sliced bananas and sweetened whipped cream. Read
By: Chef Shelley R. Pogue | 02/04/2008 | Desserts
Popularity
250

Flourless Chocolate Cake Recipe
If you are allergic to flour this would be a great recipe for you, and even if you are not allergic to flour you will like this flourless chocolate cake recipe, too. It is similar to a classic French recipe that I learned while in Culinary school, I have made changes to it while working with another chef, and this is the recipe that I came up with. Read
By: Chef Shelley R. Pogue | 02/04/2008 | Desserts