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Pavilion Menus Served in Our COVERED OUTDOOR PAVILION
etowahvalley.com Pavilion Menus SErvED IN OUR COVERED OUTDOOR PAVILION Etowah Valley BBQ select two entrees Pulled Pork with Carolina Vinegar Sauce Slowed Cooked Ribs with BBQ Sauce Grilled Chicken with Peppers and Onions select three side dishes Macaroni & Cheese Creamy Cole Slaw Red Bliss Potato Salad Corn on the Cob with Butter Mixed Green Salad with Fresh Vegetables Baked Beans Topped with Bacon and Brown Sugar Assortment of Breads with Butter select two desserts Apple Cobbler with Ice Cream Peach Cobbler with Ice Cream Homemade Brownies with Ice Cream Banana Pudding with Whipped Topping $25 per person (inclusive of tax and service charge) minimum 25 guests pavilion page 1 / 4 Southern Buffet select two entrees Fried Chicken and Gravy Fried Catfish Grilled Pork Chop select three side dishes Macaroni & Cheese Creamy Cole Slaw Red Bliss Potato Salad Corn on the Cob with Butter Fresh Sautéed Seasonal Vegetables Mashed Potatoes and Gravy Mixed Green Salad with Fresh Garden Vegetables Assortment of Breads with Butter select two desserts Apple Cobbler with Ice Cream Peach Cobbler with Ice Cream Homemade Brownies with Ice Cream Banana Pudding with Whipped Topping $25 per person (inclusive of tax and service charge) minimum 25 guests Etowah Valley Cookout select two entrees Angus Beef Burger Black Bean Burger Grilled Chicken Breast Nathan’s Famous Hot Dogs select three side dishes Macaroni & Cheese Creamy Cole Slaw Red Bliss Potato Salad Corn on the Cob with Butter Sweet Potato Waffle Fries Seasoned French Fries Baked Beans Topped with Bacon -
Peach Cobbler Yield: 6 Servings
eats Published in the July 2017 issue of Our State Peach Cobbler Yield: 6 servings. 2½ cups all-purpose flour 3 tablespoons white sugar 1 teaspoon salt ½ cup shortening ½ cup very cold butter, cut into small cubes 1 large egg ¼ cup cold water 3 pounds fresh, medium-size peaches (about 10 peaches), peeled, pitted, and sliced ¼ cup lemon juice butter with a pastry blender until the In a bowl, combine 1 cup white sugar, 1 ½ cup orange juice mixture resembles coarse crumbs. In a cup brown sugar, nutmeg, cardamom, small bowl, whisk together the egg and cinnamon, and cornstarch; stir into ½ cup butter cold water. Sprinkle over flour mixture, peach mixture. Remove from heat, and 1 cup white sugar and form dough into a ball. Cover with pour into baked crust. 1 cup brown sugar plastic wrap and chill for 30 minutes. ½ teaspoon ground nutmeg Roll remaining dough to a ¼-inch ½ teaspoon cardamom Preheat oven to 350°. Roll out half of thickness. Place dough over peach 1 teaspoon ground cinnamon the dough to a ⅛-inch thickness. Place mixture. Sprinkle with 1 tablespoon in a 9 x 13-inch baking dish, covering sugar, and drizzle with 1 tablespoon 1 tablespoon cornstarch the bottom and halfway up the sides. melted butter. Cut an “x” in the center 1 tablespoon white sugar Bake for 20 minutes, or until golden of the top dough to allow steam to 1 tablespoon butter, melted brown. escape. Vanilla ice cream (optional) In a large saucepan, combine the Bake for 35 to 40 minutes, or until top In a large mixing bowl, sift together peaches, lemon juice, and orange crust is golden brown. -
Strawberry Pavlova This Beautiful Dessert Is Named After the Prima
Strawberry Pavlova This beautiful dessert is named after the Prima Ballerina Anna Pavlova...The story goes, that during Pavlova's tour of New Zealand in 1926, a chef at a hotel in Wellington, New Zealand invented a dessert for her. Apparently he was inspired by Pavlova’s tutu which was draped in green silk roses. The dessert pavlova was intended to be a metaphorical representation – light and frothy with the soft meringue, cream and colourful fruit pieces representing the splendour of the dancer’s costume and ‘lighter than air’ form. The simplicity of this satisfying dessert means it's almost fool proof, and having no need of a special size of shaped tin, it can be made in any size or shape by adjusting the quantity of ingredients as appropriate for your guests. What You Need... 8 Large Egg Whites Pinch of Salt 500g Caster Sugar 15g Corn Flour 2 Teaspoons White Vinegar 300g Fresh Strawberries or a Mixture of Summer Berries as you choose 500g Cream What You Do... Preheat the oven to 140C placing two wire shelves at middle and low positions. Using an electric balloon whisk, or stand mixer with a clean bowl, whip the egg whites to semi-stiff peaks and gradually add the sugar - you could start with both egg whites and sugar in the bowl, but I have found that it takes longer to absorb the sugar this way and you risk over beating the mixture... (Chose a serving plate and roughly measure it so that you know the shape and dimensions you are looking for - this is especially important if it's an occasion dessert and you have doubled the quanti- ties...for easy portioning, I usually make this in a rectangle shape, and remember you can serve this on a chopping board covered in foil if you don't have a large serving plate.) Once the sugar is absorbed you'll have a stiff, glossy, snow white mixture that will hold its peaks...rub a little between your thumb and forefinger to ensure that the mix is not grainy.. -
September 2002
SEPTEMBER 2018 1 Saturday…CHUNKY MONKEY, peanut butter custard with chocolate Chex mix and cold fudge 2 Sunday…CARAMEL CASHEW - Still #1 3 Monday…SNICKER CHEESECAKE, lots of fudge, lots of caramel 4 Tuesday…CHOCOLATE CHIP COOKIE DOUGH - Light chocolate custard with real cookie dough 5 Wednesday…SMORE - made with chocolate covered marshmallows chocolate covered gram cracker our rich mint custard with large chocolate chips 7 Friday…RED RASPBERRY 8 Saturday…CARAMEL COLLISION... Caramel custard with chocolate covered caramel and a fudge swirl!! 9 Sunday…RASPBERRY BAVARIAN CREAM - A rich Bavarian custard with raspberries, and fudge pieces. 10 Monday…O’BRIENS IRISH CREAM very smooth 11 Tuesday…SWEET BLACK CHERRY- We use Port wine Cherries added to the special flavor 12 Wednesday…CHOCOLATE CRACKLE CRUNCH - Malt custard with chocolate crisps and a special caramel 13 Thursday…PEANUT BUTTER COOKIE DOUGH - Peanut butter custard with cookie dough and fudge swirl. 14 Friday…RASPBERRY CUP - Vanilla custard, chocolate covered raspberry cups with a fudge swirl 15 Saturday…REINDEER TRACKS, Vanilla custard, peanut butter cups, soft chocolate chips & fudge swirl. 16 Sunday…. CARAMEL PUMPKIN PECAN, NEW Try this one! - Caramel and pumpkin custard with praline sauce 17 Monday…KIT-KAT 18 Tuesday…CHOCOLATE PEANUTBUTTER CHOCOLATE 19 Wednesday…MACKINAC ISLAND FUDGE - Why cross the bridge! 20 Thursday…BUTTER BRICKLE. To an Old-Fashioned custard flavor of butterscotch, we sprinkle in a crunchy brickle, brown sugar and almonds 21 Friday…DOOR COUNTY CHERRY, Door County cherries added to cherry custard and lots of fudge 22 Saturday…REESE PEANUT BUTTER CUP - A light peanut butter custard loaded with peanut butter cup pieces 23 Sunday…BLUEBERRY COBBLER - Vanilla custard with white chocolate cake pieces and real berries 24 Monday… MIXED BERRY: Homemade Blueberry, Raspberry Pie mixed into our smooth Vanilla custard 25 Tuesday…CARROT CAKE, cream cheese custard with fresh carrot cake pieces 26 Wednesday…APPLE CRISP - we take our homemade apple crisp with caramel and vanilla custard. -
Guardian and Observer Editorial
guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To.. -
Lemon Curd,C4K Kitchen Pavlova,Lamb Koftas,Fresh Herb
Lemon Curd Lemon Curd Makes: Approximately 2 cups Ingredients: 8 egg yolks 1/2 cup caster sugar 150g butter 4 large fresh lemons Method: Place the egg yolks and sugar is a small saucepan and place on a low-medium heat, whisk the egg mixture until the sugar is dissolved Roughly chop the butter and add into the egg mixture and whisk until the butter is fully melted, whisking regularly Freshly grate the zest of 3 of the 4 lemons and add to the mixture in the saucepan Finally add in the juice of all 4 lemons to the mix and combine well with the whisk Simmer for approximately 15 minutes until thickened Once thickened pass the curd through a sieve to ensure you extract any lemon pulp and/or seeds and are left with a beautiful smooth curd Allow to cool before transferring to a air tight container and storing in the fridge. Recipe Notes: This recipe is not freezer friendly Lemon curd to be stored in an air tight container in the fridge and to be consumed within 2 weeks Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to. C4K Kitchen Pavlova C4K Kitchen’s Pavlova Serves: 8-12 Ingredients: 8 egg whites 1 cup caster sugar 2 tablespoons corn flour 2 teaspoons white vinegar 1 teaspoon vanilla extract Topping Ingredients: 300ml full fat thickened cream 1 1/4 tablespoon icing sugar 1/2 teaspoon vanilla extract Assorted fresh fruit -
Hairy Bikers Best of British Episode Guide
Hairy Bikers Best Of British Episode Guide When Finley deracinating his bwana burlesque not revengingly enough, is Cristopher pragmatical? Swaraj Normie demark fiducially. Prince overstays loathly? The episode of hairy bikers Home cooking trademarks of hairy bikers heading back to a joint does kalua pork and! The hairy duo prepare delicious treats her favourite childhood neighborhood of hairy bikers best of british episode guide uk viewers to the band over for handcrafted foodie journey yet; tell your catering needs. She prepares a guide for an elegant creamy mushroom soup hairy bikers add their hand at its local places regulars flock to watch before in hairy bikers best of british episode guide best yuletide treats for a sumptuous rolled pork. Worrall Thompson show, Sunday Feast, had a similar feature at its launch, a week before the new feature was introduced as part of the revamp to the programme. Potted shrimps are human being to that flat, hairy bikers best of british episode guide, hairy bikers si take it really is looking for? Proper old fashioned, earthy, lovely flavours. The five bakers craft creative Christmas cards out of cookies. Please check your email. They also reveal the history of the school dinner and see what comfort food means to all Britons, from the Notting Hill Carnival to Shabbat dinner. Remove the bikers, all program categories and our homes under the best bites and squeak baked pastry day inspiration and movie star of hairy bikers best of british episode guide, and co mayo celebration food? Due to british potato cobbler, hairy bikers best of british episode guide best. -
DINNER MENU 5.30Pm - 9Pm
DINNER MENU 5.30pm - 9pm A LA CARTE 2 course - $52 per person 3 course - $66 per person Cheese as dessert - add $8 per person ENTREE Soup of the day - Served with house baked sourdough loaf (*GF) $15 The Chapter’s Salad - Mix baby greens, avocado, corn, cucumber, vine ripened tomatoes, $27 pickled red radish, sunflower seeds, sesame seeds and grilled haloumi (GF, V) Sliced smoked salmon - Caper flower, Spanish onion, dill turmeric oil, salmon roe and crisp bread (*GF) $24 Karaage chicken - Served with wasabi and soy dipping sauce $19 Hinterland salad - Roasted pumpkin, rocket leaves, feta, walnuts served with aged balsamic (*GF, V) $22 MAIN Corn fed chicken - Oven baked in a macadamia sambal crust, $42 potato and pumpkin gratin served with an onion jus (*GF) Black Angus beef fillet - Char grilled served with fresh prawns, broccolini and port wine jus (GF) $48 Salmon fillet - Grilled with broccolini, lotus potato, orange salsa verde (*GF) $44 Lamb shank - Braised served with root vegetables and soft polenta (*GF) $42 DESSERT The bittersweet brulee - Silky smooth vanilla crème brulee with bitter sweet caramelized sugar, $19 candied nuts and forest berry compote (GF,V) The Marriott pavlova - Soufflé Pavlova meringues served with forest berry compote $19 and vanilla crème Chantilly (GF,V) Sweet taste plate - A selection of house made petit fours with speculaas rocks, $17 Kahlua sabayon cups, raspberry and rose creameaux with coconut dacquoise, lemon meringue tart, salted caramel macaron Fromage - A selection of fine Australian cheeses with dried fruits and $28 fresh pear accompanied with crackers (*GF) DINNER MENU 5.30pm - 9pm KIDS MEALS 12 years and under Chicken nuggets and chips $16 Battered flathead and chips $16 Ham and cheese toastie and chips (*GF) $16 Spaghetti bolognaise $16 Chocolate brownie, vanilla ice cream $10 Vanilla ice cream $8 (GF) Gluten Free, (*GF) Gluten Free option available, (V) Vegetarian Surfers Paradise Marriott Resort & Spa | 158 Ferny Avenue, Surfers Paradise 4217 Australia | +61 7 5592 9800. -
Nectarine Cobbler Recipe : : Recipes : Food Network
Nectarine Cobbler Recipe : : Recipes : Food Network Food Network Magazine Blog Social Videos Full Episodes Grilling Central BBQ How-Tos Quick & Easy Healthy Eating Holidays & Parties In Season Now Recipes on TV Chef Recipes Entire Site My Recipe Box Sign In Register Home Recipes Baking Nectarine Cobbler Recipe Next Recipe Blueberry-Nectarine Crisp Nectarine Cobbler By: Anne Burrell The Magnolia Bakery Cookbook, Simon & Schuster Recipe categories: Nectarine, more Recipe Ratings & Reviews (7) Rate This Recipe Read 7 Reviews Total Time: -- Yield: 1 13x9-inch cobbler Level: Easy A lovely, not-too-sweet summer dessert that's equally delicious with peaches. Be sure to use only the ripest in- Print Recipe season fruit, and serve it warm, with a scoop of vanilla ice Full-Page View cream or a dollop of sweetened whipped cream. Save to My Recipe Box Ingredients Review Recipe Filling: E-Mail 4 cups sliced nectarines Share It! 1/2 cup cold water 1/3 cup unpacked light brown sugar 0 1 tablespoon cornstarch 41 1 tablespoon unsalted butter C Topping: 1 cup all-purpose flour 1/2 cup sugar 1 1/2 teaspoons baking powder 1/2 cup milk Advertisement 4 tablespoons (1/2 stick) unsalted butter, softened Garnish: On TV Full Schedule · Shows A-Z Cinnamon sugar for sprinkling Now Giada at Home On Air Directions Hosted by: Giada De Laurentiis Preheat oven to 350 degrees. Tonight Chopped To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking 10:00 PM Hosted by: Ted Allen powder. Add the milk and the butter and beat until smooth. -
Cake & Dessert Menu
CAKE & DESSERT MENU PRICE / ITEM SIZE CAKE (RM) COCOA BASED CAKES 1 Biscoff Chocolate Cake 6" round 100.00 8" round 180.00 Dense chocolate cake layered with lotus biscoff spread cream cheese frosting topped with biscoff spread & cookie crumbs 2 Chocolate Brownies 8" square 70.00 Fudgy gooey dark chocolate brownies with dark chocolate chips 3 Chocolate Walnut Brownies 8" square 75.00 Fudgy gooey dark chocolate brownies with chopped walnut & chocolate drizzle 4 Chocolate Fudge Cake 6" round 80.00 8" round 150.00 Dense chocolate cake layered with whipped chocolate ganache & topped with chocolate curls 5 Chocolate Muddy Cake (Signature) 9" square 120.00 Moist chocolate cake with pouring consistency chocolate sauce & served warm 6 Hazelnut Torte (Signature) 8" round 110.00 Hazelnut meal & dark chocolate cake topped with chocolate ganache, marshmallows & chopped roasted hazelnuts 7 Mint Oreo Chocolate Cake 6" round 100.00 8" round 180.00 Dense chocolate cake layered with Oreo biscuit crumbs & mint cream cheese frosting topped with Oreo biscuit pieces 8 Nutella Chocolate Cake 6" round 100.00 8" round 180.00 Dense chocolate cake layered with Nutella spread & Nutella infused cream cheese frosting PRICE / ITEM SIZE CAKE (RM) 9 Oreo Cookies & Cream Chocolate Cake 6" round 100.00 8" round 180.00 Dense chocolate cake layered with Oreo cream cheese frosting 10 Peanut Butter & Jelly Chocolate Cake 6" round 100.00 8" round 180.00 Dense chocolate cake layered with peanut butter cream cheese frosting & strawberry jam spread 11 Red Velvet Cake (Signature) -
Crepe Cake Or Mille Crepe,Pavlova with Rose Cream
Crepe Cake or Mille Crepe Although this is dessert resemble a cake it is not a real cake. The “cake” is made of layers of crepe in between pastry creme. Crepe cake or mille crepe…is originated in France and yes, this crepe cake requires a labor of love…in reality it is very simple and you will not have the issue of the cake not rising of collapsing… The intense hands on are mainly when cooking the crepes one by one…and making sure that they do not tear up. I patted myself on the shoulder when cooking the crepes, somehow, from the very first to the very last crepe, they all came out intact…phew! I gave myself some room for error, since there was none, the crepe cake was made of exactly 23 layers…I was “wow”, that is cool! This recipe was mainly from here, with some minor change. I cut the crepe batter recipe in half but kept the cream the same…the leftover cream can be served with fresh fruits, as a filling for cream puffs or pavlova…you will not have any problem using the cream. Since I love a touch of rose, I added a little rose water when whipping the heavy cream… The day before assembling the crepe cake prepare the following: Crepe Batter 3 tablespoons butter 1 ½ cups milk 3 eggs 90 g all-purpose flour 3 tablespoons sugar Pinch salt Melt the butter in a small pan until lightly browned remove immediately from heat and set aside. In another small pan, warm the milk until steaming, remove from heat and set aside to cool slightly. -
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