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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. -
Tested Recipes, 1948
, - - .I . - TESTED RECI-PES 1948 PUBLISHED BY American Legion Auxiliary Urban-Hanson Post No. 118 HARTFORD, S. DAK. r ,· .<; Foreword • Always · Remember The ADVERTIZERS Made This Book Possible The ladies of the Auxiliary wish to thank all these business men who, by their support, have helped make this publication possible. &m�- •-· .. - . TabJe ·of Contents Breads, Rolls,- Biscuits, Waffles and Pancakes ... 5 Cakes, Fillings and Frostings .....·........... 17 Cookies and Doughnuts .....................83 Candies . .. ............... � ..........,. 46 Desserts . � . .. .. .. •. .. .. .. .. .. .. 51 Pies and Pastries ......................... -.61 Pickles and Preserves ................ � ...... 68 Baked Dishes ....... : .......... � ...........7� Salads ....................................77 Baked Dishes: Meats, Fish, Vegetables ......-... 82 Soups .................................... - 92 Foreign Dishes .. .. .. .. .. .. .. ........ 94 Frozen Foods . .............................- 96 .. HARTFORDW. E._ HAUGEN, EXCHANGE Manager HOLDA DANSMANN W. G.HAUGEN - ALICE BORCHERDING I -t( u·nion Telephone Co. Hartford, South Dakota TRI-STATE ELECTRIC COMPANY, Sioux Falls, S. D. Electric Equipm-ent-Wholesalers . - - - --- - - - -- - -- --- i- .. ·- - ---- --- . --- --- -- ---.... �ARTF0RD, S. DAK., COOKBOOK 5 BREADS, ROLLS ' · BISCUITS, WAFFLES AND PANCAKES Butter Hom Rolls 1 cake or package dry yeast in a little warm water, add 1 tblsp. sugar, stir until liquid; 1 cup lukewarm milk; ½ cup shortening; ½ cup sugar; 3 well beaten_ eggs; 1/2 tsp. salt; 4 cups flour or enough to make a soft dough, but stiff enough to knead. Let raise until good and light or double in bulk, then divide in half and roll until as near round as possible. Brush with melted butter, then ·cut like -pie in sixteen pie-_ ces. Roll from the wide end. Set in butter tins. Let raise until real light. Bake in a moderate oven.-Faye Haugen Refrigerator Rolls (makes 3 dozen) Cake compressed yeast; ½ cup sugar; 1 tsp. -
Brunch Lunch Signatures Additions / Sides
our menu is 100% Gluten-Free WEEKEND AD – Available Dairy Free DF – Dairy Free AV – Available Vegan V - Vegan Brunch Lunch HOUSE SALAD BOWL V 12 OPEN-FACED EGG SANDWICH* AD 9 mesclun mix, tomato, cucumber, onion, grilled asparagus, CHOICE: ENGLISH MUFFIN V OR BAGEL V avocado, feta, crispy chickpeas, balsamic vinaigrette two eggs, cheddar, herbs w/greens ADD CHICKEN +5 ADD BACON +3 GRILLED CHEESE AV 12 THREE EGG OMELETTE* AD 14 artisan vegan sourdough bread, house cheese medley served w/ small side of potatoes CHOICE: TOMATO BASIL SOUP V OR SIDE SALAD V #1 BACON, MUSHROOM & CHEDDAR OR #2 SPINACH, TOMATO & FETA CHICKEN GYRO* AD 13 ADD AVOCADO OR CHORIZO TO ANY OMELETTE +3 tzatziki, tomato, red onion, homemade pita w/ fries CLASSIC BENEDICT* AD 10 / 12 / 14 english muffin, two poached eggs, asparagus, hollandaise Signatures #1 SAUTEED SEASONED SPINACH OR #2 ITALIAN PROSCIUTTO OR #3 HOUSE BEET-CURED LOX POPOVER AD 6 light, crispy, puffed w/honey butter BELGIAN WAFFLE DF 12 ADD ORGANIC JAM +.75 CHOICE: FRESH BLUEBERRY OR FRESH BANANA & CHOCOLATE CHIP w/homemade fruit compote & homemade syrup BISCUITS & GRAVY* 14 ADD ORGANIC MAPLE SYRUP +2 CHOICE: BISCUIT OR POPOVER w/two poached eggs MUSHROOM, CARROTS & SPINACH OR SAUSAGE GRAVY WHEAT’S END PANCAKES AV DF 7 / 13 CHOICE: CLASSIC, BLUEBERRY OR CHOCOLATE CHIP SPICY CHICKEN & WAFFLE* 14 HALF STACK (2) / WHOLE STACK (4) chicken breast marinated in Sambal & fried topped w/ w/ homemade syrup & butter sesame & green onion on top of a waffle ADD ORGANIC MAPLE SYRUP +2 48 HOUR SHORT RIB* AD 16 FRENCH -
How-To 1-28 CTDR Cards
30209_CTDR.qxd:Emergent Set C Fiction CTDR 11/9/10 2:34 PM Page 6 A P ARTY FOR RABBIT Vocabulary • Use context clues to determine word meaning: What does the word sandwiches mean in this book? Let’s look for clues to the meaning of the word on pages 10 –11. (The picture shows two pieces of bread with something between them.) Find It! Level 1 Comprehension • Identify facts and details: Tiger went to the party and took . (carrot bread, LEVEL C/3 pages 4–5) • Identify facts and details: What did Mouse take? (carrot ice cream, pages 12–13) sandwiches Look Closer! Level 2 Comprehension ice cream M sticks • Identify sequence of events: Who was the first animal in this story to bring M M something for the party? (Cat, pages 2–3) • Identify cause and effect: Every animal makes something from carrots because . (It is a party for Rabbit. page 16) Carrot Food Prove It! Level 3 Comprehension M M • Identify main idea: This story is mostly about . Use a semantic web for cake bread help in answering this question. (Answer: foods made from carrots for M M Rabbit; Clues/Evidence: The story tells that the animals take carrot sticks, chips juice carrot bread, carrot juice, carrot chips, carrot sandwiches, carrot ice cream, and carrot cake to the party. pages 2–15) • Draw conclusions: From what you read in the story, you can tell that . (Answer: Rabbit must like carrots a lot; Clues/Evidence: The story tells that the other animals take carrot sticks, carrot bread, carrot juice, carrot chips, carrot sandwiches, carrot ice cream, and carrot cake to Rabbit’s party. -
Family Owned and Operated Since 1985 Manufacturers, Distributors
Family Owned and Operated Since 1985 Manufacturers, Distributors & Agents for the Bakery & Catering Industry Home I Products | About Us | Contact Us Browse/Download Product Catalogue as PDF Family Owned and Operated Since 1985 Manufacturers, Distributors & Agents for the Bakery & Catering Industry Home I Products | About Us | Contact Us Browse/Download Product Catalogue as PDF VISIT OUR EXTENSIVE SHOWROOM AND SHOP 49 Railway Street Yennora 2161 Email: [email protected] PHONE FOR PERSONALISED SERVICE EMAIL OR FAX AN ORDER Phone: 02 9681 6544 Fax: 02 9681 6915 TRADING HOURS, TERMS AND CONDITIONS Family Owned and Operated Since 1985 Manufacturers, Distributors & Agents for the Bakery & Catering Industry Home I Products | About Us | Contact Us Browse/Download Product Catalogue as PDF TRADING HOURS, TERMS AND CONDITIONS Trading Hours: Mon-Fri 8:0am-5:00pm Payment Options: C.O.D, C.O.D. Post or Pre Payment with Cheque, Credit Card or EFT (Bank Details Below) Bank Details: Bank - St. George Bank (EFT Payments) Account Name - Food Hardware Account No. - 105 734 932 BSB - 112-879 Delivery: We deliver within the Sydney Metro area. Cost of delivery depends on size of order. For deliveries outside Sydney, freight is quoted before despatch of goods or sent by the transport company of your choice Prices: Due to circumstances beyond our control, prices may change without notice and we cannot guarantee all products will be in stock. Imported goods may not be the same as advertised but we will endeavour to stock a similar product. Any prices listed or quoted DO NOT include GST Returns: Returns must be arranged within 7 days of delivery and must be in unused con- dition. -
CATALOGUS 2021 Bamisoepen En Instantproducten Droog
https://b2b.orientalasianfood.nl • +31(0) 85 301 83 52•[email protected] CATALOGUS 2021 Bamisoepen en Instantproducten Droog https://b2b.orientalasianfood.nl • +31(0) 85 301 83 52•[email protected] Bamisoepen en Instantproducten Droog ABC Instant Cup Noodle ABC Instant Cup Noodle Acecook Hao Hao Instant Acecook Mi Lau Thai Acecook Mi Lau Thai Curry Chicken 60G Soto Chicken 60G Noodles Shrimp Instant Noedels Shrimp Instant Noodles Kip DS / PK 24x60 G DS / PK 24x60 G DS / PK 30x77 G DS / PK 30x83 G DS / PK 30x78 G Indonesië Indonesië Vietnam Vietnam Vietnam *05835* *05833* *00217* *00190* *00219* Chef's World Hokkien Chef's World Japanese Chuan Bei Sweet Potato Chuan Bei Sweet Potato Chuan Bei Sweet Potato Noodle Udon Noodle Chongqing Hot Noodle Hot & Sour Noodle Mushroom DS / PK 30x200 G DS / PK 30x200 G Pot DS / PK 24x138 G DS / PK 24x138 G Korea Korea DS / PK 24x118 G China China China *00905* *00903* *01485* *01487* *01489* CLS 90-Seconds Ready Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Korean Sau Taoyle Spicy Noodles Crab With Laksa Noodles Kool Brand Crab Noodles Kool Brand Crab Noodles Kool Brand Rice Cake 135G Flavor 79G Salted Egg 4x92G Salted Egg Cup 92G Salted Egg Flavor 4x90G DS / CP 12x135 G DS / PK 30x79 G DS / PK 12x4x92 G DS / CP 12x92 G DS / PK 12x4x90 G China Vietnam Vietnam Vietnam Vietnam *01756* *02922* *04295* *04293* *04291* Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Noodles Kool Brand Noodles Kool Brand Noodles Sparerib Noodles -
Sallys Sweet Shoppe Menu
Special Occasion Cakes & Cookies Cakes are all made from scratch, for youryouryour order. Open… Therefore, we require no less than 72 hours notice ( for most flavors ) to prepare your cake. Tuesday ~ Friday 6:30 am ~ 2:00 pm Cookie orders can be accommodated in as little Saturday & Sunday ~ 8:00 am ~ Noon as 24 hours. We can make just about any ol’ Sally’s Sweet Shoppe flavor you can dream up, but we must tell you that we think our Chocolate and our Vanilla Cakes are, well, simply better than yo’ Momma’s! *Bakery *Indulgent Treats Cake Cookie 6”, 2-Layer Round $15.00 $12.00 8”, 2-Layer Round $21.00 $16.00 9”, 2-Layer Round $27.00 $18.00 10”, 2-Layer Round $33.00 $19.50 12”, 2-Layer Round $45.00 $22.00 ¼ Sheet Cake $23.00 $22.00 ½ Sheet Cake $41.00 $32.00 All cakes are frosted with our Vanilla Buttercream, Chocolate Buttercream, or Whipped Topping. Fillings can be added by request, some at no extra charge. Additional Charges for (depending on size): Carrot Indulge a little! Cake, Red Velvet Cake or Cream Cheese Buttercream, Custard Filling. Additional charge of $5 for character cakes. Some larger sizes are available and may require a refundable deposit for the serving tray. Cupcakes We make SO many cupcakes; we would need a menu just for them – oh wait, we have one! So, we’ll suffice it (here) to say that we make cupcakes from $1.50 ~ $3.75 and can create just Sally’s Sweet Shoppe about any ol’ thing for you. -
Buttermilk Banana Cake Recipe
buttermilk BANANA CAKE INGREDIENTS INSTRUCTIONS 1 cup mashed, ripe bananas When you start this recipe, gather a 2-cup glass (about 3 – 4 medium size bananas) measuring cup (or bowl), and three bowls. You’ll 1 teaspoon vanilla extract make the buttermilk mixture in the measuring cup, one bowl for mashed banana mixture, one for the dry 1 cup buttermilk ingredients and the last for creaming the butter and 1 teaspoon baking soda sugar and eventually adding all the other ingredients. 1 cup (two sticks) unsalted butter, room temperature 1. Preheat oven to 325 degrees. 1 1 /2 cups sugar 2. Mash bananas in a small bowl and add vanilla, stir 2 eggs and set aside. 2 1/4 cups flour (unsifted) 3. Measure buttermilk in a large glass measuring cup, 1/2 teaspoon salt add baking soda and gently stir. Mixture may foam a bit so make sure your measuring cup is larger 1 1/2 teaspoon baking powder than 1 cup. Set aside. 4. In a small bowl combine flour, salt and baking powder. Set aside. This recipe was my hand written in my 5. In a large bowl, cream sugar and butter with elec- Grandma’s cook book. tric mixer. Add eggs, mix to combined. 6. Add buttermilk mixture and mix until combined. 7. Add flour mixture gradually, mixing well after each addition. 8. Add mashed bananas mixture, mix well. 9. Bake in greased and floured plans. Two 8 inch cake pans or one 13 x 9 x 2 inch pan. I used an oval 13 inch pan and it worked out just fine. -
LT STEAK and SEAFOOD #Thebetsyhotel This Is Happiness BRUNCH
expect no more, LT STEAK AND SEAFOOD #thebetsyhotel this is happiness BRUNCH gluten-free, vegan, vegetarian and dairy-free options available a 20% service charge will be added to all checks SWEET BEGINNINGS FROM THE FARM PASTRY BASKET .....................................................15 THE BETSY BREAKFAST ........................................ 32 croissant, pain au choclat, muffin, danish, coffee cake, two eggs any style, homestyle potatoes, fruit, sausage or lemon poppy seed poundcake, madeleine bacon, toast or bagel, coffee, juice BRIOCHE FRENCH TOAST ....................................18 TWO EGGS ANY STYLE* .........................................16 orange banana marmalade, almond cream, homestyle potatoes, sausage or bacon, whipped mascarpone white or wheat or seven grain toast PANCAKES ...............................................................18 EGG WHITE OMELETTE* ........................................ 17 rum caramel banana flambe, almond butter, cinnamon cherry tomato, avocado, kale, goat cheese, fresh herbs CROISSANT ............................................................... 3 THE BETSY BREAKFAST SANDWICH* .................. 17 maple glazed chicken sausage, buttermilk biscuit, PAIN AU CHOCOLAT .............................................. 5 sunny egg, pepperjack cheese, chili guava jam MUFFIN ..................................................................... 3 BAGEL & LOX ...........................................................18 DANISH .................................................................... -
Banana Bread Or Banana Cake Recipe
Banana Bread or Banana Cake Recipe Ingredients • 4 large bananas (preferably old bananas) • 2 cups of self raising flour • 1 1/2 cups of sugar • 2 eggs • 1 teaspoon of vanilla essence Method Cut the bananas up into pieces or mash them with a fork. Blend the bananas into a pulp with an electric hand mixer or food processor. Set this mixture to the side. In another bowl sift the flour and sugar, then add the lightly beaten eggs. Now add the flour and sugar mixture to the banana pulp mixture in batches, stir with a spoon. Once this mixture is combined then mix in the vanilla essence to achieve a even flavour. Pour this mixture into a greased cake tin or bread tin and bake in a preheated moderate oven for about 30 to 45 minutes (depending on oven type). At about the 30 minute mark test the cake with a skewer. If top of cake is browning too quickly and the cake isn't yet cooked inside than turn the heat down and cook for a further 10 to 15 minutes while checking. These ingredients make one banana cake, so if you have more bananas going bad in the fridge then just double the recipe for two cakes. You could ice or frost this cake with your favourite icing. Why not try a lemon flavoured icing? Or simply spread a thick helping of butter over the slices and enjoy for breakfast! Find more Recipe Ideas like this at http://hubpages.com/profile/LeonJane . -
The Cuisine of New England
04_682942_ch01.qxd 12/16/05 11:51 AM Page 1 The Cuisine of New England he New England region is known for the rocky coastlines of Maine, the White Mountains of New Hampshire, the rolling green mountains and dairies of Vermont, and the fertile farms and orchards of Connecticut. From New England’s rivers, bays, and oceans comes Tseafood of great variety and high quality. The hills and valleys of New England are home to some of America’s oldest fruit orchards and vegetable farms. Sugar maple trees and fiddlehead ferns are abundant.The swampy bogs found in Cape Cod and Nantucket make this area home to the cranberry. Perhaps more than any other of the area’s natural resources, the Atlantic cod is recognized as a symbol of theCOPYRIGHTED region’s natural heritage.This species MATERIAL is so much a part of the early history of the settlement of the coastal regions, that a model of the “sacred cod” hangs in the Massachusetts statehouse. 04_682942_ch01.qxd 12/16/05 11:51 AM Page 2 2 THE CUISINE OF NEW ENGLAND Connecticut “The Nutmeg State.” The state shellfish is the Eastern oyster, the state ani- mal is the sperm whale, the state bird is the American robin, the state flower is the moun- tain laurel, and the state song is “Yankee Doodle.” Maine “The Pine Tree State.” The state animal is the moose, the state fish is the land- locked salmon (a freshwater fish available only to sports fishermen), the state insect is the honeybee, and the state flower is the white pine cone and tassel. -
West Virginia Hometown Cookbook (Sample)
West Virginia Hometown Cookbook (Sample) Do you find that the hardest part of cooking for your family is coming up with what to cook? Great American Cookbooks can help make that so simple with easy-to-follow, delicious-tasting recipes from hometown cooks across the USA. Our goal is to provide everyday recipes for the everyday cook. That is why we strive to select the best recipes using ingredients most cooks already have in their kitchen. Just to give you an idea of the great cookbooks Great American has to offer, here is a small sample of West Virginia Hometown Cookbook. Each book we produce is a full-color, top- quality cookbook with 200 to 300 wonderful family recipes. We also include interesting stories and articles that will bring you and your family hours of fun. Thank you for taking the time to view this Great American Cookbook Sample. Maryland Heights Overlook Harpers Ferry National Park Dolly Sods Wilderness Monongahela National Forest WEST VIRGINIA Hometown Cookbook BY SHEILA SIMMONS AND KENT WHITAKER GREAT AMERICAN PUBLISHERS WWW.GREATAMERICANPUBLISHERS.COM TOLL-FREE 1.888.854.5954 Recipe Collection © 2015 by Great American Publishers ALL RIGHTS RESERVED All rights reserved, including the right of reproduction in whole or in part in any form. Great American Publishers 171 Lone Pine Church Road • Lena, MS 39094 toll-free 1.888.854.5954 • www.GreatAmericanPublishers.com ISBN 978-1-934817-20-9 First Edition 10 9 8 7 6 5 4 3 2 1 by Sheila Simmons & Kent Whitaker Designed by Roger & Sheila Simmons Front cover photos: ?? Back cover