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St Bernard 32Nd Sunday in Ordinary Time Catholic Church
November 10, 2019 St Bernard 32nd Sunday in Ordinary Time Catholic Church PARISH STAFF Father James Fitzpatrick, Pastor Rectory 508-644-5585 Fax—508-644-2136 Email— [email protected] Website—www.stbernardassonet.org Deacon Jesse Martins Donna M. Costa, Administrative Assistant Office Phone 508-644-5585 WELCOME TO THE OLDEST CHURCH IN THE DIOCESE OF FALL RIVER Office Hours: Monday thru Friday 9:30am-3:30pm This church opens wide its doors to you. We hope that you Email: [email protected] feel at home and among friends. Our wish is that you might find your time among us prayerful, inspiring and uplifting. If you are visiting, we are glad that you have joined us for Brian & Marlene Correia worship. Enjoy your stay and come back soon! If you plan to Religious Formation Coordinators make this area your permanent home, we ask that you make Office and Fax—508-644-2032 arrangements to formally register in the parish. Just speak to the Email—[email protected] pastor at the front door after Mass and he will welcome you Mark & Sandi Sevigney personally. Finance / Fundraising Coordinators If you have been away from the practice of the Faith, we rejoice that you have decided to be with us today. If you are a Jeff DeMarco separated or divorced Catholic, especially know that you belong here just as much as the rest of us, no matter what you may have Director of Parish Development heard. Even if you are remarried, the Church may be able to annul your first marriage. -
Homemade Keepers at Home Sampler
HOMEMADE Piesfruit · cream · nut KEEPERS AT HOME SAMPLER SEVEN Copyright March 2001 Carlisle Press, Sugarcreek, OH All rights reserved. No portion of this book may be reproduced by any means, electronic or mechanical, including photocopying, recording, or by any information storage retrieval system, without written permission of the copyright owner, except for the inclusion of brief quotations for a review. ISBN 1-890050-50-4 Text designed by Miriam Miller Cover designed by Teresa Hochstetler For additional copies or for a free catalog write: 2673 TR 421 Sugarcreek, OH 44681 TABLE OF CONTENTS Fruit Pies ......................................1 Cream Pies continued ..............................10 Canned Apple Pie Filling ..............................3 Peanut Butter Pie #1 ....................................15 Apple Pie .........................................................1 Peanut Butter Pie #2 ....................................15 Berry Pie .........................................................2 Pumpkin Pie #1 ............................................10 Blackberry Custard Pie .................................7 Pumpkin Pie #2 ............................................11 Blueberry Pie ..................................................5 Sponge Lemon Pie .......................................12 Dutch Apple Pie .............................................1 Sugarless Pumpkin Pie ................................10 Elderberry Custard Pie .................................8 Velvet Custard Pie .......................................11 -
Pie Recipes Time for Pie
Pie Recipes Time For Pie Table of Contents Apple Gingerbread Cobbler ............................................................................................................................2 Apricot Biscuit Cobbler ....................................................................................................................................3 Apricot Cobbler ................................................................................................................................................4 Autumn Vegetable Cobbler .............................................................................................................................5 Banana Custard Cobblers ................................................................................................................................6 Bisquick Cranberry−Apple Cobbler ...............................................................................................................7 Black Forest Cobbler ........................................................................................................................................8 Blackberry Cobbler ..........................................................................................................................................9 Blueberry Cake Cobbler ................................................................................................................................10 Blueberry Cobbler with Cinnamon Dumplings ...........................................................................................11 -
{Download PDF} Pie Ebook Free Download
PIE PDF, EPUB, EBOOK Sarah Weeks | 183 pages | 30 Apr 2013 | Scholastic Paperbacks | 9780545270120 | English | New York, United States Pie PDF Book This ingredient shopping module is created and maintained by a third party, and imported onto this page. Please note, this pie uses raw eggs which should not be consumed by children, pregnant women, or the elderly. The indented rim makes it easy to remove it from a hot oven, or to gently fold over the dough to create a scalloped edge. Now you can use part of one of the other recipes to make the strawberry mixture that tops the pie. You won't need fresh strawberries to make this dessert. Enter your email address and we will send your password. Chocolate fans will love it! By R Johnson. One of the most important, universal tips for making pie crust is to use cold ingredients. As far as food-friendly festivities go, Thanksgiving is king. Our favorite? In this recipe, we focused on the things that matter: the deep flavor of toasted pecans, a caramely custard, and the flakiest, most buttery crust ever. Check out this pretty ceramic baker that can be an all-purpose oven-to-table server. This is so easy and absolutely delicious! Our… More. Double Chocolate Pie Rating: Unrated. Best Daily Planners and Organizers. Easy and delicious! Product Reviews. At 5 inches in diameter, they're perfect for small pies, personal cakes, and just about any other dessert you can dream of. Sweet potato and praline pie Prep Time. She also provides a video and step-by-step photos to help you at each stage of the crust-making process. -
“The Secret Recipe Is for Keeping; the Pie Is for Sharing.”
PIEWRITTEN BY MARY ANN DESANTITIME!S / PHOTOGRAPHY BY JOHN JERNIGAN Cupcakes are so last year... 2013 will be the year of the pie, according to the folks who predict such trends. You don’t have to wait for the new year to sample some of the delicious pies Ocala Style has found. You don’t even need your own pie pan, because these creations come ready-made. Of course, if you prefer to bake your own, we have a few tips for those, too. Some people are cake people; mass-produced grocery store pies. delicious blend of sweet, crunchy others are cookie people. I have My secret is finding others with goodness in a custard-like filling. always been a pie person myself. special pie-making talents. Along Many folks have imitated DERBY-PIE® It began with my grandmother’s the way, I’ve found pies that have the chocolate-walnut pie, but the lemon meringue pie, my earliest some rather unique stories. authentic Derby-Pie® is baked memory of pie nirvana. She would exclusively by Louisville’s Kern’s a family secret, and one person always make a lemon meringue pie Kitchen, a family-owned operation bakes every single pie that comes when she knew I was coming to “The secret that bakes more than 120,000 from Kern’s Kitchen. visit. Holidays at her house usually recipe is for Derby-Pies® a year. The pie was The triple-wrapped and sealed included several types of pies, and developed by George Kern with pies can be stored safely for up to a I quickly developed a taste for all keeping; the pie the help of his parents, Walter and month in a freezer. -
Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed
foods Article Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed Sandria Godwin 1, Curtis Maughan 2 and Edgar Chambers IV 2,* 1 Tennessee State University, 3500 John A. Merritt Boulevard, Nashville, TN 37209, USA; [email protected] 2 Sensory Analysis Center, Kansas State University, Manhattan, KS 66502, USA; [email protected] * Correspondence: [email protected]; Tel.: +01-615-963-5619 Academic Editor: Debabrata Biswas Received: 17 May 2016; Accepted: 20 June 2016; Published: 23 June 2016 Abstract: Many consumers do not follow recommended food safety practices for cooking egg dishes, such as pies, quiches, and casseroles, potentially leading to foodborne illnesses such as Salmonellosis. The United States Department of Agriculture (USDA) recommends cooking egg mixtures until the center reaches 71 ˝C (160 ˝F). The objectives of this study were to determine what endpoint temperature information consumers receive from egg dish recipes, and if recipes would lead to safe temperatures when followed. Egg dish recipes (n = 226) from 65 websites, 50 cookbooks, and nine magazine titles (multiple issues of each) were analyzed. Time was the most frequently used indicator, given in 92% of the recipes, with 15% using only time. Other indicators included: set (89), browned (76), clean toothpick/knife (60), puffed (27), and jiggled (13). Only two recipes indicated final endpoint temperatures. Three recipes (a pie, a quiche, and an egg casserole) were chosen and -
Lazy De Erts
-- Lazy DeÚerts / -- Table of Contents 1. Chocolate Peanut Butter No Bake Cookies 2. Chocolate Lasagna 3. Better than Sex Cake 4. Peach Dump Cake 5. Blueberry Cobbler 6. Lemon Lasagna 7. Monkey Bread 8. Chocolate Crazy Cake 9. Jello Poke Cake 10. No-Bake Strawberry Jello Pie 11. No Bake Cherry Cheesecake 12. Chocolate Peanut Butter Lasagna 13. Blueberry Hand Pies 14. Pumpkin Delight Dessert 15. Blueberry Dump Cake 16. Custard Pie 17. Cherry Pineapple Dump Cake 18. No Bake Eclair Cake 19. Doubletree Cookies 20. Peanut Butter No Bake Cookies 21. Easy Blackberry Cobbler 22. Pumpkin Dump Cake 23. Banana Pudding Pie 24. Peanut Butter Fudge 25. Applesauce Cake 26. No Bake Pumpkin Pie 27. Lemon Sugar Cookies 28. No Bake Chocolate Pudding Pie 29. Chocolate Cherry Dump Cake 30. Cherry Dump Cake / - Chocolate Peanut BuÜer No Bake CÓkies / Chocolate Peanut Butter No Bake Cookies Serves 30 Ingredients 1 stick butter 2 cups sugar ½ cup milk ¼ cup cocoa 1 cup peanut butter 2 tsp vanilla 3 cups quick cook oats ¼ tsp salt Instructions 1. In a large bowl stir together oats and salt. Set aside. 2. In a small saucepan, over medium-high heat, whisk together butter, sugar, milk, and cocoa. 3. Bring the mixture to a boil for about a minute and then remove from heat. 4. Whisk in peanut butter and vanilla until well combined. 5. Pour chocolate peanut butter mixture over oats and stir until combined. 6. Line a baking sheet with wax paper. Drop cookies onto the wax paper using a medium cookie scoop. 7. -
Aunt Sammy's Radio Recipes Revised
I Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices ^ Y. ^ I V E D RADIO RECIPES RE\m ECONCIVIICS U.S. DEPARTMENT OF AGRICULTURE 1 UNITED STATES DEPARTMENT 0/ AGRICULTURE BUREAU OF HOME ECONOMICS AUNT SAMMY^S * RADIO RECIPES REVISED RUTH VAN DEMAN, Formerly Associate Specialist in Charge of Information and FANNY WALKER YEATMAN, Junior Specialist in Foods BUREAU OF HOME ECONOMICS Issued May, 1931 i ^^^^^^ * UNITED STATES GOVERNMENT PRINTING OFFICE WASHINGTON • 1931 Contents Page Foreword v Menus 1 Oven temperatures 8 Equivalent measures 8 Soups and chowders 9 Meats 14 Poultry 24 Fish and shellfish 30 Egg and cheese dishes 37 Vegetables 40 Salads and salad dressings 64 Sandwiches 71 Savxes 74 Biscuits, muffins, and breads 78 Fruits and puddings 84 Pies and other parries 103 Ca}{es, cookies, and fro^ings 110 Ice creams and frozen desserts 122 Candies and confections 126 Jams, preserves, and relishes 132 Index to recipes 139 Foreword *y4.UNT Sammy's radio recipes, revised, brings together 400 of the moit popular recipes and 90 of the menus included in the housekeepers' chats. Immediately with the itart of this radio service for ivomen in 1926 came the demand for copies of the recipes originated hy the Bureau of Home Econom- ics hut not included in the regular printed series. d^Aunt Sammy''s Radio Recipes even now in this fourth enlarged edition ma\es no claim to being a complete coohJjoo\. It merely supplements the in- formation on food preparation given in the leaflets and bulletins, which are also free on reque^ to the department. -
Dessert Bars Brownies Cakes Cheesecakes Pies Cookies Ice Cream
Sysco Connecticut 2017-2018 DESSERT BARS BROWNIES CAKES CHEESECAKES PIES COOKIES ICE CREAM Mini Fancy Pastries Perfect for any occasion, these fancy mini pastries offer both vibrant color and flavor! Double Fudge, Carrot Cake, Chocolate Mousse, Hazelnut, German Chocolate, Italian Rum and Chocolate Macaroon. 2 trays/56 count #8998940 Mini Assorted Cheesecakes Gem-like, gold cup delicacies with classic flavor profiles. Mocha, Orange, Chocolate Chip, Butter Toffee, Brownie, Amaretto, Key Lime and Chocolate. Each cheesecake is uniquely hand decorated. 2 trays/56 count #8991010 Variety Pack Cheesecake Lollipops Smooth textured cheesecake bites fully enrobed in chocolate. Each individually hand decorated and served on a mini wooden stick. Flavors: Key Lime, Cookies n’ Cream, Raspberry and Tiramisu. 2 trays/56 count #0634669 Mini Tiramisu A traditional Italian delight combining moist sponge cake, smooth cream cheeses and a special blend of espresso coffees. Each piece is dusted with cocoa and garnished with a coffee bean. 2 trays/56 count #2649903 Mini Decadent Pastries (with cupping) An assortment of rich flavors complimented with luscious icings, filled layers and hand garnished. Perfect for plating with your personal touch. Flavors include: Chocolate Macaroon, Italian Rum, German Chocolate, Hazelnut, Chocolate Mousse, Carrot and Chocolate Ganache. 2 trays/56 count #4384453 Cheese Blueberry dessert bars and bites 4883203 ● 2/6 lb ● David’s Cookies 5051917 ● 2/6 lb ● David’s Cookies 5398714 ● 2/ 6 lb ● David’s Cookies 1588304 ● 4/54 oz ● Sara Lee Cheesecake Pre-Cut Brownie Chocolate Chip Brownie Blondie Brownie Salted Caramel Brownie New York style cheesecake swirled Pre-cut melted chocolate brown- A blond brownie with sweet Gourmet salted and caramel-filled into the top of a richly baked ie loaded with sweet chocolate molasses, chocolate chips, walnuts brownie drizzled with salted fudge brownie. -
Dessert Menu for Web Site
Dessert Menu Jamaican Banana Cake with Broiled Topping: A one layer buttery banana cake with a broiled topping of brown sugar, coconut and walnuts. 9x13, serves 16, $32 Boston Cream Pie: A Classic! Yellow cake, fluffy vanilla cream filling and chocolate ganache topping. One 10 inch round layer serves 16, $32 Banana Split Brownies: Rich, chocolate brownies with a banana cream cheese topping. 9x13, serves 16, 3”x2” pieces, $32 Mile High Walnut Raspberry Cheesecake Brownies: Chocolate & walnut brownies with a raspberry cream cheese topping. 9x13, serves 16, 3”x2” pieces, $32 Irish Whiskey Apple Cake: Sliced apples, golden raisins & Vietnamese cinnamon combined in a buttery golden cake laced with Irish whiskey baked in a tube pan, topped with cinnamon sugar. 10 inch round, serves 16, $32 Chocolate Hazelnut Tart: A decadent chocolate cream tart filled with crunchy hazelnuts. 11 inch round, serves 12, $24 Swedish Nut Torte: A one layer, ground walnut (no flour) cake topped with mocha butter-cream frosting. One 10 inch round layer serves 16, $32 Bourbon Fudge: Semi-sweet fudge with a hint of orange, bourbon is added after cooking so the alcohol remains. Can be poured into special boxes, any size, for gifts. Add cost of container, or you supply it. 8x8, serves 16, 2”x2” squares, 2 pounds, $16 Pecan or Walnut Pie: Classic pies but better, regular or add a twist with black bottom (chocolate) or orange flavor. 10 inch, Serves 12, $24 Buttery Orange Raisin Cake: An intensely flavored cake made with ground orange peel & raisins, after baking an orange syrup is poured on to soak in. -
2015 California State Fair Canning and Baking Competition Adult Bread, Cake, Pie Pastry Shows Results (By Division and Class)
2015 California State Fair Canning and Baking Competition Adult Bread, Cake, Pie Pastry Shows Results (by Division and Class) Exh # Last Name First Name Entry No. Division No. Class No. Entry Title WEN # Placing 2590 Bachofer Millie 6591 310 1 Whole Wheat Bread 0F67DC 1st 1672 Bradford Benjamin 3399 310 1 BWB Freshly Milled Wheat 5B63BE No Show 3311 de Leon Jane 11266 310 1 Wild-Yeasted Einkorn Bread F061AB Best of Show 3292 Kennedy Gary 11622 310 1 Honey Wheat Berry Bread 8DB816 No Show 2986 Guettaf Amer 8813 310 2 La Parisienne Sweet Baguette 1C1764 Best of Class 3249 LeLouis Connie 11117 310 2 Baguettes D1F7D3 1st 3311 de Leon Jane 11267 310 3 Hot Cross Buns w/Lemon Curd 61E880 Best of Class 3292 Kennedy Gary 11623 310 3 Cinnamon Rolls CE9E85 No Show 1407 Leach Michelle 2534 310 3 Apple filled Sticky buns AD23F0 2nd 2410 Berger Gregory 5506 310 4 Sourdough 14AEE8 Best of Class 3017 Christiano Susan 8640 310 4 Family First 57BFD6 3rd 3017 Christiano Susan 8639 310 4 Sour Dough B36EAF 2nd 3311 de Leon Jane 11268 310 4 Wild-YeastedRosemary&OliveOil A5856A 1st 2354 Grassetti-Kruglikov Silvia 5152 310 4 Whole Wheat and Rye Sourdough A8CB69 2nd 2354 Grassetti-Kruglikov Silvia 5154 310 4 Sourdough Bread 61FFB2 2nd 3249 LeLouis Connie 11114 310 4 Cranberry Walnut Bread BB4F6A 1st 3249 LeLouis Connie 11115 310 4 Oat Porridge Bread 633B59 1st 80 Mcguire William 125 310 4 Garlic/Rosemary Sourdough 38F31D 1st 2877 Mould David 8481 310 4 Extra-Sour Sour Dough Bread A34242 3rd 3213 Refsland Beth 11249 310 4 Sunflower Bread A2F05E No Show 2873 Strahlem -
Every Year About 186 Million Pies Are Sold in Just US Grocery Stores
Every Year About 186 Million Pies Are Sold In Just US Grocery Stores National Pie Day on January 23rd celebrates one of the Nations’ favorite desserts. No matter how you slice it, pie in just about any form makes a crowd happy. Fruit pies, berry pies, cream pies – they are mouthwatering servings of homemade goodness. The first pies appeared around 9500 BC in the Egyptian Neolithic period or New Stone Age. Pie throwing: Cream filled or topped pies are favorite props for humor. Throwing a pie in a person’s face has been a staple of film comedy since Ben Turpin received one in Mr. Flip in 1909. In 1986 National Pie Day was first celebrated by the American Pie Council to commemorate Crisco’s 75th anniversary of “serving foods to families everywhere.” The first pies appeared around 9500 BC. Meat pies with fillings such as steak, cheese, steak and kidney, minced beef, or chicken and mushroom are popular in the United Kingdom, Australia and New Zealand as take-away snacks Pot pies with a flaky crust and bottom are also a popular American dish, typically with a filling of meat (particularly beef, chicken or turkey), gravy, and mixed vegetables (potatoes, carrots and peas). Fruit pies may be served with a scoop of ice cream, a style known in North America as pie à la mode. Pumpkin pie was first introduced to the holiday table at the pilgrim’s second Thanksgiving in 1623. Oliver Cromwell banned the eating of pie in 1644, declaring it a pagan form of pleasure. For 16 years, pie eating and making went underground until the Restoration leaders lifted the ban on pie in 1660.