Cakes Tortes Jumbo Cupcakes Cheesecakes Pies Pastries

Total Page:16

File Type:pdf, Size:1020Kb

Cakes Tortes Jumbo Cupcakes Cheesecakes Pies Pastries CAKES PIES Small (6-8 servings) 21.95 Large (16-20 servings) 37.95 Small Cake 10-12 servings Large Cake 16-20 servings Coconut Cream *Half Sheet Cake 50-60 servings* Chocolate Banana Cream Add Edible Image to Any Cake - 10.00 Banana Cream Keylime *Chocolate Mousse Cake - sm 39.95 lg 59.95 half sheet 75.00 Reese’s® Peanut Butter Chiffon cake layers, chocolate mousse filling, Belgian sprinkles Chocolate Cream *Coconut Cream Cake - sm 39.95 lg 59.95 half sheet 75.00 Fresh Fruit & Custard White cake layers, coconut cream filling, whipped cream exterior Apple Pie (small only) 18.95 Blueberry Crumb Pie (small only) 18.95 *Raspberry White Chocolate Mousse Cake - sm 39.95 lg 59.95 White cake layers, white chocolate mousse and raspberry filling, decorated with raspberry mousse & white chocolate curls Death by Chocolate - sm 39.95 lg 59.95 TORTES Flourless chocolate cake layers, kettle cooked fudge, Belgian Small Only (6-8 servings) 28.95 sprinkles Million Dollar Cake - sm 39.95 lg 59.95 Raspberry Dark Chocolate Torte Three decadent layers; authentic chocolate mousse, NY style Devil’s food cake, raspberry mousse, dark chocolate ganache cheesecake, flourless chocolate cake Zuppa Inglese Torte German Chocolate Cake - sm 39.95 lg 59.95 Yellow cake layers soaked in Kirsch, Amaretto & Rum separated Classic cake & filling wrapped in kettle cooked fudge & pecans by sweet Italian cream, flavored with cocoa *Oreo® Cookies & Cream Cake - sm 39.95 lg 59.95 half sheet 75.00 Nutella® Torte White & devil’s food cake layers, Oreo cookie mousse Vanilla sponge cake soaked in hazelnut liqueur separated by *Carrot Cake - sm 39.95 lg 59.95 half sheet 80.00 Nutella® and topped with dark chocolate ganache Carrot cake layers, cream cheese frosting, walnuts *Red Velvet Cake - sm 39.95 lg 59.95 half sheet 80.00 Red velvet cake layers, cream cheese frosting JUMBO CUPCAKES *Boston Cream Cake - sm 29.95 lg 49.95 half sheet 75.00 Yellow cake layers, Bavarian cream filling, topped with ganache 5.25 each *Black & White Cake - sm 29.95 lg 49.95 half sheet 75.00 * Carrot Cake * Chocolate Mousse * Coconut Cream * Devils food layers, fresh whipped cream & Belgian chocolate filling, * German Chocolate * Mocha Caramel * topped with ganache * Oreo® Cookies & Cream * Red Velvet * Tiramisu Cake - sm 39.95 lg 59.95 * Raspberry White Chocolate Mousse * Sponge cake soaked with Kahlua & espresso, tiramisu custard * Strawberry Cream * Turtle Cheesecake * filling, fresh whipped cream topping Cassata Cake - sm 39.95 lg 59.95 Sponge cake layers soaked with rum, filled with cannoli cream, PASTRIES COOKIES decorated with fresh whipped cream and toasted almond Cannoli Pignoli New York Blackout – sm 33.95 lg 59.95 Eclairs Amoretti Chocolate cake layers, chocolate mousse filling, ganache exterior Napoleon Butter Pecan *Strawberry Shortcake - sm 45.00 lg 65.00 half sheet 80.00 Sfogliatelle Butter Cookies Yellow cake layers, vanilla custard & fresh strawberry filling, Rocky Road Bars Chocolate Dipped Butter Cookies whipped cream & dipped strawberry exterior Lobster Tails Raspberry Filled Butter Cookies Strawberry Swiss Roll - sm 45.00 lg 80.00 Keylime Bars Coconut Macaroons Vanilla sponge cake, custard & fresh strawberry filling, Apple Strudel Sesame Cookies whipped cream Asst. Cake Wedges Chocolate Chip Chocolate Swiss Roll - sm 39.95 lg 75.00 Asst. Truffles Peanut Butter Chocolate sponge cake, whipped cream & Belgian chocolate filling, Fresh Fruit Tart Lace Florentines covered in ganache Lemon Meringue Tart Chocolate Espresso Paris Brest Double Mint Chocolate Cream Puffs Butter Walnut Coconut Cream TartADD TO ANY SALAD Black & White Cookies CHEESECAKES AlmondCRAB CAKECannoli 14.00 GRILLEDWalnut CHICKEN Thumbprints 4.25 Small (10-12 servings) 38.95 Snickers®SHRIMP Cheesecake 8.50 Cannoli SALMON 8.50 Neopolitan STEAK 8.00 Cookies Large (16-20 servings) 58.95 Banana Cream Tart Anisette Biscotti Chocolate Banana Tart Chocolate Almond Biscotti Raspberry White Chocolate Cheesecake Tiramisu Parfait Sugar Free Butter Almond Chocolate Cheesecake Zuppa Inglese Parfait Snickerdoodle Almond Chocolate Crunch Strawberry Cheesecake Butter Almond ‘S’ Turtle Cheesecake Cranberry White Chocolate Oatmeal Variety Cheesecake Lemon Drops New York Style Cheesecake Prices as of Fall 2017 All previous menus are void Cookie Trays 35pc. Assortment ~ 32.00 55pc. Assortment ~ 45.00 75pc. Assortment ~ 55.00 95pc. Assortment ~ 65.00 Truffle Trays 20pc. Assortment ~ 35.00 30pc. Assortment ~ 45.00 40pc. Assortment ~ 55.00 12315 Crabapple Road Alpharetta, Georgia 30004 Mini Pastry Trays 770-410-9883 Cream Puff, Cannoli, Éclair, Napoleon, Sfogliatelle 25pc. Assortment ~ 55.00 35pc. Assortment ~ 75.00 45pc. Assortment ~ 95.00 HOURS OF OPERATION Beverage Offerings Sunday - Thursday Latte 10am - 9pm Cappuccino Mocha Friday & Saturday Espresso 10am - 10pm House Coffee Americano Hot Tea Hot Chocolate Sweet or Unsweet Iced Tea Fountain Coca-Cola® Products Available *visit us online* Delivery & Catering Available www.ALPINEBAKERIES.com Inquire Within Prices as of Fall 2017 All previous menus are void .
Recommended publications
  • Whole Desserts Europa
    Europa Restaurant & Bakery All desserts are created fresh in our bakery, by Pastry Chef Christie Sutton! Please order 2 days prior to pick-up (509)455.4051 [email protected] EuropaSpokane.com Whole Desserts Banana Coconut Cake Irish Cream Cheesecake A delicious banana cake layered with coconut macadamia New York style cheesecake on chocolate cookie crumb nut filling and cream cheese frosting. crust topped with a smooth, creamy Irish Cream $40 8” round mousse and covered with chocolate ganache. $49 16 slices Carrot Cake Traditional carrot cake with pineapple and carrots, Key Lime smothered in cream cheese frosting. (Walnuts on request) A lightly, sweet crust with a thick, rich creamy lime $44 9” round custard topped with a fresh whip cream. $33 8 slices German Chocolate Cake Chocolate cake layered with coconut and pecan frosting and Pumpkin Cheesecake topped with chocolate ganache. A delicious pumpkin cheesecake with a graham $44 9” round cracker crust topped with fresh whip cream. $44 16 slices Lemon Chiffon Cake Light buttery cake layered with lemon curd filling and New York Cheesecake topped with a lemon butter cream frosting. Traditional sour cream cheese cake with a graham $44 9” round cracker crust. Plain or choice of seasonal fruit topping. $44 14 slices Red Velvet Cake Chocolate cake layered with a rich cream cheese frosting. Apple Strudel $44 9” round Flame roasted apples with walnuts, and golden raisins wrapped in puff pastry crust and topped with caramel. Macadamia Nut Tart $32 8 slices A torte crust filled with dense, chewy coffee liqueur baked custard with chocolate chips and macadamia nuts.
    [Show full text]
  • Pies Cakes Also 2015
    2015 Orders must be received by Thursday, Nov. 19 To be PICKED UP on Tues, Nov. 24 or Wed, Nov. 25 Please allow yourself additional time to shop due to heightened demand. Our production schedules will be geared towards all the Thanksgiving favorites, therefore some products will not be available. Pies Cakes Also Pre-order by 11/19 Pre-order by 11/19 Pre-order by 11/19 or 1st come, first serve or 1st come, first serve or 1st come, first serve Pecan • Custard Boston Cream Pie • Carrot Cake Babka Bread • Birthday Cakes Pumpkin • Blueberry Cheesecake • 3 Layer Cake Cinnamon Rolls Toll House Pie • Apple Cream Checkerboard Cake Chocolate Cream • Coconut Custard Cow Cake (Chocolate Mousse) Pastry Platters Killer Chocolate Cake Snowflake Rolls Sugar-Free Peanut Butter Torte Apple or Blueberry Pumpkin Roll Individual Pastries Also available pre-packaged in the dairy case Red Velvet Torte or on display in the store. Strawberry Shortcake Not available to Pre-order Tiramisu 1st come, first serve Holiday Hours Eclairs • Cream Puffs Apple Crisp • Bismarks Tues Nov 24, 8am to 7pm Join us on Black Friday Napoleons • Cannollis Wed Nov 25, 7am to 7pm Friday, Nov 27, 8am to 7pm Thurs Nov 26, CLOSED Chocolate or Strawberry Boats Free Samples • Specials!! Assorted Cake Squares DON’T NEED A NUMBER If you are picking up a pre-ordered item, go right to the order pick up counter. DON’T NEED A NUMBER If you are purchasing milk and/or HOLIDAY ITEMS pre-packaged items, choose your Baklava • Biscotti items and head to the register area.
    [Show full text]
  • TEMPTING TARTS Your Choice - 5.99 Strawberry Tart a Butter Tart Filled with Custard and Finished with Freshly Glazed Strawberries
    ® Owned and operated by the same family for over 56 years. Our one and only location. TEMPTING TARTS Your choice - 5.99 Strawberry Tart A butter tart filled with custard and finished with freshly glazed strawberries. Fruit Tart A butter tart shell filled with custard and finished with an assortment of fruit. Lemon Rush Tart A buttery graham cracker crust filled with a sweet tart lemon filling. Whipped Philly Cream Cheese and vanilla cake finished with a cloud of whipped cream. SWEET SINGLE PASTRIES Almond, Apricot Cannoli Almond Horseshoe & Raspberry Bar A cinnamon shell filled with a Made with sliced almonds and Made with sliced almonds, sweet ricotta cheese filling and almond paste - 4.99 almond paste and a raspberry and chocolate chips - 3.99 apricot filling - 4.99 Black & White Chocolate Ganache Cookie Bowties Chocolate cake and chocolate Thin round sponge cake dipped Made with cream cheese mousse covered with a in fudge icing and white laced dough, pecans and chocolate ganache and fondant - 2.79 brown sugar - 4.99 finished with semi-sweet chocolate chips - 4.99 Napoleons Hamentashen French pastry layered with Your choice of apricot Peanut Butter Bavarian cream and finished or cherry- 3.99 Ganache with fondant icing - 5.49 Chocolate cake and peanut Gourmet Cupcake butter mousse covered with Visit our display case for today’s chocolate ganache and finished variety - 2.99 with peanut butter chips - 4.99 Custard Eclair Cinnamon Stick Finished with fudge icing - 4.99 Made with cream cheese laced dough and rolled with Tiramisu cinnamon sugar - 4.99 Espresso soaked sponge cake filled with a light mascarpone Brownies filling, dusted with cocoa - 4.99 A moist rich brownie and finished with a fudge icing - 2.99 Please stop by and visit our dessert case for additional daily creations not listed on our menu.
    [Show full text]
  • 1968 Booklet
    #Jwm, Your Neighbor's Kitchen As Published In The I 9TH EDITIO - 1968 I ilaurq.ent.er 1-Eu.euiug 11;.eralh MANCHESTER, CONNECTICUT PREFACE Dear Readers: To those who for the past seven years have made m ~' job of filling a Herald cook book a pleasant job indeed, I give my heartfelt thanks for their gracious cooperation. Since I have foresaken my career at The Herald for that of wife, I will make my farewell brief but sincere, and wish one and all a Merry Christmas and a Bright and Happy New Year. Doris Belding Gorsch From Your Neighbor's Kitchen by Doris Belding Gorsch COOK BOOK ILLUSTRATIONS BY BILL WHITAKER PHOTOGRAPHS BY REGINALD PINTO AND ALBERT E. BUCEIVICIUS OF THE HERALD as pitblished in the ilaurqr.atrr 1£uruiug il;rralh INDEX ALMOND BREJ\.D . 6 APPLE CAKE . 16 APRICOT-PARFAIT PIE . .. .. .... ... ... ...... 34 ASPARAGUS AND SHRIMP TARTS ..... .. .... 45 B AKED STUFFED MUSHROOMS . ..... ..... .... 65 BEEF BOURGUINONNE . .. .. ... .. .. ... ...... 49 BEEF FONDUE . ....... .. ..... .. .. ...... .. .. 50 BEEF ROULADE (RALAUDIN) . .. .... .. ...... 55 BING CHERRY SALAD . 59 BLACK WALNUT CAKE . .. .. ....... .... .. 26 BLUEBERRY SQUARES . 18 BLUEBERRY TORTE .. .. .. .. ... .. .... .. 41 BURGUNDY PUNCH . 69 CABBAGE-BURGER BAK E .. ..... .. .. ... 46 CARDAMON CAKE .. ....... .. .... .. .... 16 CARNITAS . ... .. .. .. .. .. ... .. ... .. ... f8 CARROWAY AND CHEESE SPREAD . ... .. .... 68 CHAMPAGNE PUNCH . 69 CHEESE SCALLOPED ONIONS . 61 CHICKEN JUBILEE ...... .. .. ...... .. .. ...... 54 CHDCKEN WITH ORZO ... ..... ... ... ... 53 CHICKEN
    [Show full text]
  • Sunday Monday Tuesday Wednesday Thursday
    Sunday Monday Tuesday Wednesday Thursday Friday Saturday 2345678 Turkey and Wild Rice Soup Barley Fennel Soup Navy Bean Soup Pumpkin Soup Beef Barley Soup Matzo Ball Soup Stuffed Cabbage Hungarian goulash Chicken French Sweet and Sour Brisket Thyme-Garlic Roasted Roasted Veal Honey Glazed Chicken Broccoli Tossed Salad Rice Florentine Kasha Varnishkes Turkey Breast Green Beans Carrot Souffle Mashed Potatoes Apple Slices Cauliflower Prince Edward Blend Oriental Mix Mashed Potatoes Sponge Cake w/ Tropical Jello Fruit Cocktail Mandarine Oranges Roasted Sweet Potato Bread Pudding Strawberries Chicken Salad on Roll~ Oven Fried Chicken Wings Braised Beef w/ Fish Cake w/remoulade Carrot Cake/ lite carrot cake Chinese Chicken and Stuffed Bell Pepper lettuce,tomato,pickle~ Baked Potato Garlic-Tomato sauce Mashed Potatoes Beef Pot Pie Broccoli Mashed Potatoes Baked Chicken ~ Wax Beans Mashed /Brussel Sprouts Zucchini Carrots White Rice Capri Blend Baked Chicken ~ Baked Chicken ~ Baked Chicken ~ Baked Chicken ~ Egg Roll w/ honey mustard Baked Chicken 9 101112131415 Red Bean Soup Harvest Soup Italian Wedding Soup Mulligatawny Soup Cabbage Soup Chicken Rice Soup Hot Turkey Sandwich Lamb Stew Hawaiian Chicken Chicken & Biscuits BBQ Flanken Meatloaf w/ gravy Cranberry Brisket w/Gravy Mashed potato Raisin Rice Garlic Roll Potato Kugel Green Beans Tzimmes Stuffing Cauliflower California Blend Peas Capri Blend Mashed Potatoes Broccoli Corn Apple Slices Jell-O/ Diet Jell-O Brownies Apple Berry Crisp Banana Cake Lemon Pound Cake Blueberry Muffin Herbed Lemon
    [Show full text]
  • E5ifaijkqtq1xxlmpkek Dessert Menu
    Paolo Lombardi’s Ristorante Paolo Lombardi’s Ristorante TheNew York Dessert Style Cheesecake $6.50 TheNew York Dessert Style Cheesecake $6.50 House Made Classic New York Style Cheesecake Graham cracker crust, Philly cream cheese, sour cream vanilla and lemon flavor House Made Classic New York Style Cheesecake Graham cracker crust, Philly cream cheese, sour cream vanilla and lemon flavor Chocolate Mousse $6.00 Chocolate Mousse $6.00 House Made Chocolate Mousse with a Oreo Cracker Crust House Made Chocolate Mousse with a Oreo Cracker Crust Cannoli $4.00 Cannoli $4.00 Crispy Pastry Shell Filled with House Made Sweet Galliano Amaretto Flavoured Ricotta Filling Crispy Pastry Shell Filled with House Made Sweet Galliano Amaretto Flavoured Ricotta Filling Tiramisu $7.50 Tiramisu $7.50 House Made Tiramisu: Ladyfingers Soaked in Espresso, Layered with a Whipped Mascarpone Cheese and Topped with Shaved Chocolate House Made Tiramisu: Ladyfingers Soaked in Espresso, Layered with a Whipped Mascarpone Cheese and Topped with Shaved Chocolate High Peanut Butter Pie $7.00 High Peanut Butter Pie $7.00 Oreo Crumb Crust, Peanut Butter Filling with Caramel and Chocolate Chips, Topped with Peanut Butter Cups and Chocolate Oreo Crumb Crust, Peanut Butter Filling with Caramel and Chocolate Chips, Topped with Peanut Butter Cups and Chocolate Italian Rainbow Cake $6.50 Italian Rainbow Cake $6.50 Three Colorful Sponge Cake Layers Filled with Sweet Raspberry Jam and Almond Marzipan, Topped with Decadent Chocolate Icing and Chocolate Sprinkles Three Colorful Sponge Cake
    [Show full text]
  • Pesach Desserts Booklet
    s xc CHABAD WOMEN’S CIRCLE Pesach Paradise Desserts CHABAD WOMEN’S CIRCLE Recipes 10500 Bathurst St. • Almond Cookies Maple, ON • Apple Sponge Cake L6A 0H2 • Banana Pops Phone: 905-303-1880 • Brownies • Carrot Cake Fax: 905-303-1008 • Coconut Macaroons www.chabadrc.org • Meringue Drops • Passover Sponge Cake • Pears in Grape Juice • Pineapple-Banana Sorbet • Rich Chocolate Cake Almond Cookies Meringue Drops 3 cups ground almonds 3 egg whites, unbeaten 4 egg whites 1 cup sugar 1 cup sugar 1/4 cup lemon juice 1/2 teaspoon salt 1 cup chopped nuts Combine all ingredients. Drop on lined cookie sheets and bake at 325 for Beat egg whites until stiff. Gradually add sugar and salt. Fold in chopped 12-15 minutes. Yield: 30 cookies. nuts and mix with spatula. Drop by the teaspoonful onto a greased cookie sheet or foil pan. Bake Apple Sponge Cake at 250 for 50-60 minutes. 7 eggs separated 3/4 cup potato starch 1 cup sugar 1/2 cup ground nuts Juice of 1 lemon (3 tbsp.) 2 apples, sliced thinly Passover Sponge Cake 1/2 cup hot water 7 eggs, separated Juice of 1/2 lemon Separate eggs. Beat whites until stiff with 1/2 cup sugar. Set aside. 1 whole egg 1-1/2 cups sugar 1 cup potato starch, sifted twice Mix egg yolks, 1/2 cup sugar, lemon juice, water, potato starch, and nuts. Fold in egg whites. Add sliced apples last. Bake in greased wonder-baker for separate eggs. Add the whole egg to yolks, then beat whites until stiff approximately 45 minutes over very low flame.
    [Show full text]
  • Be-Ro Recipes, Unless Otherwise Stated
    www.be-ro.co.uk Recipe Inspiration From the www.be-ro.co.uk website. www.be-ro.co.uk Be-Ro Recipe Book Since 1923 and now in its 41st Edition ! Containing over 125 recipes, and helpful hints and tips Order your copy on-line at www.be-ro.co.uk Baking Basics Here you'll find all the information you need to becoming a baking expert. From choosing your ingredients through to testing your finished cake, all the help you need is right here. - Basics Recipe Remedies If your sponge is too soggy or your pastry is too crumbly, we have - Remedies the solution right here. Our helpful advice will give you all the answers you need to solve those tricky baking problems. - Recipes Recipe Inspiration Here you'll find great ideas for all kinds of recipes, from quick and easy meals through to recipes for the baking expert. Welcome to Baking Basics These are core recipes and skills and other information that you’ll need for preparing many of the other recipes in this collection. But more than that… these basics will provide you with the fundamental - Basics knowledge that will serve you well for all your baking needs in future ! • A Word about our Recipes • Melting Method • A Word on Ingredients • Metric / Imperial Measurements - Remedies • Baking with Be-Ro • Other Useful Measures • Batch Baking • Oven Management • Cake Basics • Pastry Basics • Celebration Fruit Cakes • Pie Basics • Choux Pastry • Rolling Brandy Snaps - Recipes • Cooking in your Microwave • Rough Puff Pastry • Creaming Method • Rubbed in Method • Flaky Pastry • Shortcrust Pastry • Flan Basics • Steamed Puddings • Home Freezing • Suet Pastry • Lining a Pudding Basin • Whisking Method A Word about our Recipes… We have categorised our recipes in order to help you judge the level of expertise required for each one.
    [Show full text]
  • A 1718 Cookbook Contains a Dessert Recipe Similar to the Sachertorte
    A 1718 Cookbook Contains A Dessert Recipe Similar To The SacherTorte Sacher Torte Day is observed annually on December 5. Sacher Torte, also known as Sachertorte, is a unique type of chocolate cake (or torte) that was invented by Austrian Franz Sacher in 1832. Sacher Torte is one of Vienna’s most famous culinary specialties. Franz Sacher was only an apprentice when Prince Wenzel Von Metternich ordered a special dessert from the kitchen for his guests. With the chef ill, Sacher stepped in for his superior and created what is known world wide as the Sacher Torte. His son, Eduard, went on to perfect this decadent dessert. The Sacher Torte is created with apricot jam between layers of rich, chocolate sponge cake and topped with a layer of chocolate icing. The original recipe is a secret protected today and served exclusively by the Sacher Hotels in Vienna and Salzburg. A torte (from Italian torta) is a rich, usually multi-layered, cake that is filled with whipped cream, butter creams,mousses, jams, or fruits. When comparing tortes and cakes, you will notice that the cake is lighter than the torte. Cakes are made with cake flour alone. Tortes are commonly baked in a spring form pan. The most well-known of the typical tortes include the Austrian Sacher torte. Sacher Torte, a chocolate cake filled with apricot jam and covered with chocolate icing. It was created in Vienna in 1832 by a 16 year old apprentice baker named Franz Sacher for Prince Metternich. Recipes similar to that of the Sacher torte appeared as early as the eighteenth century, one instance being in the 1718 cookbook of Conrad Hagger.
    [Show full text]
  • Honey Cake: Then and Now Sunday, September 13, 2020
    Honey Cake: Then and Now Sunday, September 13, 2020 1 pm via Zoom Share your recipe and/or find a new recipe to try Meet (at least) one new person and learn something about them or their tradition(s) Enjoy each other’s company and have fun! Start a living breathing recipe “share” that will be available to the whole congregation Introductions! Please tell us your name and one of the following: Your favorite Jewish holiday or Your favorite Jewish food or Your favorite Jewish ingredient Brief History of Honey Cake Jo-Anne Berelowitz Recipe sharing Memories, Traditions, & Stories If We Have Extra Time……… some thought-provoking conversation starters (!); ideas for next class HISTORY OF HONEY CAKE: Gil Marks in his magisterial Encyclopedia of Jewish Food notes that the origin of honey cakes probably dates to the early eleventh century when Italians began making cakes from bread crumbs and honey. These cakes were dense, generally shaped as bread loaves, and baked directly on the floor of an oven. Italian Jews disseminated these rudimentary honey cakes throughout medieval Europe. The current form of honey cake evolved over centuries, assuming its closest relation to our present concept in the late nineteenth century. Its evolution is part of the agricultural history and eating habits of Europe in which wheat emerged as the dominant grain. By the end of the seventeenth century bakers began to update the doorstopper density of honey cakes by adding eggs and oil and substituting wheat flour for bread crumbs. The result was lighter, more tender loaves. The introduction of alkaline chemical leavenings in the eighteenth century led to even lighter lekach or honey cakes.
    [Show full text]
  • CAKE Bakerrecipes PRO
    Copyright © 2016 Gourmia. All Rights Reserved. Rights All Gourmia. 2016 © Copyright WWW.GOURMIA.COM CAKE BAKERRecipes PRO USE WITH MODEL#GCM3150 WWW.GOURMIA.COM YIELD 6 SERVINGS PREP TIME 20 MINUTES + 1 HOUR RISE Small Batch COOKING TIME 45 MINUTES Cinnamon Buns Directions INGREDIENTS In the bowl of a stand mixer fitted with the hook attachment or by hand combined the flour, yeast, sugar, and salt. Mix in the egg and milk and turn the mixer to medium-high speed. As the 1 ½ CUP ALLPURPOSE FLOUR + 1 TABLESPOON dough starts to come together and form a ball, add the butter 2 TABLESPOONS CANE SUGAR one tablespoon at a time and then increase the speed to high. 1 TEASPOON INSTANT YEAST Mix on high for about 2-3 minutes. Transfer the dough to a well floured surface and knead until the dough is soft to touch and ¼ TEASPOON KOSHER SALT no longer sticky. 1 LARGE EGG, ROOM TEMPERATURE ½ CUP WHOLE MILK, WARMED TO 110˚F. Coat the cake pan with oil and place the dough inside the pan. 4 TABLESPOONS UNSALTED BUTTER, SOFTENED Lower the lid and turn the dial to the ferment setting. Press start to begin. Let the dough rise for 1 hour. After the dough Fo� �he filling: has doubled in size, remove from the Cake Maker and transfer ½ CUP LIGHT BROWN SUGAR back to a well floured surface, roll out into a rectangle that's 2 TABLESPOONS UNSALTED BUTTER, SOFTENED about 12x14 inches, give or take. In a small bowl mix together the filling of butter, cinnamon and brown sugar and spread 1 TABLESPOONS GROUND CINNAMON across the dough, leaving a 1 inch border on all sides.
    [Show full text]
  • Pastry Pregel CANADA Standard Recipe Book – Pastry
    PreGel CANADA Standard Recipe Book – Pastry PreGel CANADA Standard Recipe Book – Pastry Table of Contents PREGEL 5-STAR PASTRY SELECT INstaNT DESSERT BASES 3 Pronto Crème Brûlée (Burnt Cream) 4 Molten Chocolate Cake Base HAPPY TORTE® (NEUTRAL FROZEN MOUSSE BASE) 5 Neutral Semifreddo Mousse FIBRAPLUS 6 Green Apple Pâte de Fruit 7 Tropical Pâte de Fruit SPONGE CAKES 8 Chocolate Sheet Cake 8 Flourless Chocolate Cake – Traditional 9 Sponge Cake 10 Soaking Syrup for Sponge Cakes 11 Vanilla Cupcakes 12 Chocolate Cupcakes 13 Hazelnut Cupcakes 14 Pistachio Financier MISCELLANEOUS 15 Crunch Layer Instant Dessert PRONTO CRÈME BRÛLÉE Bases (BURNT CREAM) GRAMS OUNCES INGREDIENTS 100g 3.5oz PreGel 5-Star Chef Pastry Select™ Pronto Crème Brûlée (Burnt Cream) 250g 8.8oz milk 250g 8.8oz cream METHOD OF PREPARATION 1. Whisk together all ingredients. 2. Pour into ramekins and allow to set. 3. Sprinkle granulated sugar on top of the crème brûlée and caramelize with a torch; serve immediately. PreGel CANADA Standard Recipe Book 3 Instant Dessert Bases MOLTEN CHOCOLATE CAKE BASE GRAMS OUNCES INGREDIENTS 300g 10.6oz PreGel 5-Star Chef Pastry Select™ Molten Chocolate Cake Base 200g 7.1oz milk METHOD OF PREPARATION 1. Combine ingredients in a mixing bowl; mix with the whip attachment until mixture is smooth and creamy. 2. Pour into desired mold. 3. Bake at 180°C/356°F until done on outside but center is still molten, about 6-8 minutes. PreGel CANADA Standard Recipe Book 4 NEUTRAL SEMIFREDDO Happy Torte® (Neutral Frozen MOUSSE Mousse Base) GRAMS OUNCES INGREDIENTS 150g 5.3oz PreGel Happy Torte® (Neutral Frozen Mousse Base) 500g 17.6oz heavy cream METHOD OF PREPARATION 1.
    [Show full text]