DOCSLIB.ORG

Monin Syrups Winter Recipes

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Monin Syrups Winter Recipes Warm Weather Recipes from monin.com Cinnamon Cappuccino Sticky Toffee Latte Ingredients Ingredients 3/4 oz. Monin Butterscotch 2 shots espresso 2 oz. milk Syrup 30512 1/2 oz. Monin Cinnamon Syrup 1/2 oz. Monin Caramel Syrup 30594 30572 2 oz. milk 1 shot espresso Fill with steamed milk Instructions Instructions Pour espresso, Monin Cinnamon and steamed 1. Combine ingredients, except milk, in serving milk into a preheated cup. Top with a thick cup. crown of foamed milk. Dust lightly with 2. Stir and set aside. cinnamon. 3. Steam milk in pitcher. Glass 10 oz. Mug 4. Pour steamed milk into serving cup, stirring gently. Garnish Glass 12 oz. Mug Hot Cinnamon Roll Latte Pumpkin Pie Latte Ingredients Ingredients 1/2 oz. Monin Caramel Syrup 3/4 oz. Monin Pumpkin Spice 30542 30598 1 oz. Cinnamon Syrup 30594 1 oz. Monin Caramel Sauce 1 shot espresso 30572 6 oz. half & half 2 shots espresso Instructions 1. Combine ingredients, except milk, in serving Instructions .....cup. 1. Combine Monin Caramel Sauce, Pumpkin 2. Stir and set aside. ....Spice Syrup and espresso in cup. 3. Steam milk in pitcher. 2. Stir while filling with steamed milk. 4. Pour steamed milk into serving cup, stirring gently. 3. Garnish with whipped cream and caramel 5. Garnish. .....sauce. Glass 14 oz. Mug Glass 16 oz. Mug To order call your Shaheen Rep. 978.388.6776 Hazelnut White Mocha Blueberry White Mocha Ingredients Ingredients 1 oz. Monin White Chocolate 3/4 oz. Monin Blueberry Syrup Sauce 30520 30526 1/2 oz. Monin Hazelnut Syrup 1 oz. Monin White Chocolate 30544 ...... Syrup 30564 2 shots espresso 2 shot espresso steamed milk 10 oz. milk Instructions 1. Combine ingredients, except milk, in serving Instructions ....cup. 1. Fill serving glass with ice. 2. Stir and set aside. 3. Steam milk in pitcher. 2. Add remaining ingredients in the order listed. 4. Pour steamed milk into serving cup, stirring 3. Stir well or transfer from serving glass to .....gently other glass and back to mix. 5. Garnish. 4. Garnish. Glass 12 oz. Mug Glass 16 oz. Mug Chocolate Covered Strawberry Cocoa Dark Chocolate Cocoa Ingredients Ingredients 3/4 oz. Monin Strawberry Syrup 1 oz. Monin Dark Chocolate 30554 ..... Sauce 30570 1 1/2 oz. Dark Chocolate Sauce 8 oz. milk 30570 8 oz. 2% milk Instructions Instructions 1. Combine ingredients, except milk, in serving 1. Combine steamed milk and Monin Dark .....cup. 2. Stir and set aside. ....Chocolate Sauce in warm mug and stir well. 3. Steam milk in pitcher. 2. Top with whipped cream. 4. Pour steamed milk into serving cup, stirring gently. Glass 12 oz. Mug 5. Garnish. Glass 16 oz. Mug To order call your Shaheen Rep. 978.388.6776 Foodservice Solutions with a Local Flavor French Raspberry Latte Grandma’s Pumpkin Spice Latte Ingredients Ingredients 3/4 oz. Monin Raspberry Syrup 1/2 oz. Monin Pumpkin Spice 30550 ... Syrup 30598 1 shot espresso 1/2 oz. Monin Caramel Sauce steamed milk 30572 2 shots espresso Instructions fill steamed milk 1. Combine ingredients, except milk, in serving Instructions ....cup. 1. Combine ingredients, except milk, in serving ....cup. 2. Stir and set aside. 2. Stir and set aside. 3. Steam milk in pitcher. 3. Steam milk in pitcher. 4. Pour steamed milk into serving cup, stirring 4. Pour steamed milk into serving cup, stirring ....gently. ....gently. 5. Garnish. 5. Garnish. Glass 12 oz. Mug Glass 12 oz. Mug Iced Irish Cream Honey Cinnamon Latte Cappuccino Ingredients Ingredients 1/2 oz. Monin Cinnamon Syrup 30594 Ice 1/2 oz. Honey Sweetener 5 oz. milk 7 oz. steamed milk 1 oz. Monin Irish Cream Syrup .........30592 (s) 2 shots espresso 2 shots espresso Instructions Instructions 1. Combine ingredients, except milk, in serving .....cup. 1. Fill serving glass with ice. 2. Stir and set aside. 2. Add remaining ingredients and stir gently. 3. Steam milk in pitcher. 3. Garnish with whipped cream and graham 4. Pour steamed milk into serving cup, stirring cracker crumbs if desired. .....gently. 5. Garnish. Glass 12 oz. Mug Glass 16 oz. Mug To order call your Shaheen Rep. 978.388.6776 Foodservice Solutions with a Local Flavor Irish Cocoa Italian Caramel Latte Ingredients Ingredients 3/4 oz. Monin Irish Cream Syrup 1 oz. vanilla liqueur 30592 (s) 1/2 oz. Monin Caramel Syrup 8 oz. hot cocoa 30542 Fresh whipped cream 1 shot espresso 6 oz. milk Instructions Instructions 1. Combine Monin Irish Cream and hot cocoa 1. Combine ingredients, except milk, in serving ....cup. in mug and stir gently. 2. Stir and set aside. 2. Top with fresh whipped cream. 3. Steam milk in pitcher. 3. Garnish with chocolate shavings if desired. 4. Pour steamed milk into serving cup, stirring ....gently. 5. Garnish. Glass 9 oz. Mug Glass 10 oz. Mug Pumpkin Spice Cocoa Maple Spice Latte Ingredients Ingredients 8 oz. Hot Cocoa 2 shots espresso 3/4 oz. Monin Pumpkin Spice 3/4 oz. Monin Maple Spice 30598 ......30578 1/2 oz. Monin Vanilla Syrup 30540 Instructions 8 oz. milk Combine ingredients in preheated serving cup. Instructions 1. Combine ingredients, except milk, in serving Stir and garnish. .....cup. Glass 12 oz. Mug 2. Stir and set aside. 3. Steam milk in pitcher. 4. Pour steamed milk into serving cup, stirring .....gently. 5. Garnish. Glass 16 oz. Mug To order call your Shaheen Rep. 978.388.6776 Warm Weather Recipes from monin.com Autumn Harvest Latte Candy Cane Cocoa Ingredients Ingredients 1/2 oz. Monin Hazelnut Syrup 1/2 oz. Monin Peppermint Syrup 30544 .....30524 1/2 oz. Monin Caramel Syrup 1 oz. White Chocolate Syrup 30564 30542 Fill with steamed milk 1 1/2 oz. espresso 7 oz. milk Instructions Instructions 1. Combine ingredients, except milk, in serving 1. Combine ingredients, except milk, in serving ....cup. ....cup. 2. Stir and set aside. 2. Stir and set aside. 3. Steam milk in pitcher. 3. Steam milk in pitcher. 4. Pour steamed milk into serving cup, stirring 4. Pour steamed milk into serving cup, stirring ....gently. ....gently. 5. Garnish. 5. Garnish. Glass 10 oz. Mug Glass 12 oz. Mug White Chocolate Honey Maple Latte Raspberry Cappuccino Ingredients Ingredients 3/4 oz. Monin Maple Spice 30578 3/4 oz. Monin White Chocolate 1/2 oz. Honey Sweetener Syrup 30564 7 oz. steamed milk 1/2 oz. Raspberry Syrup 30550 2 shots espresso 3 shots espresso 6 oz. milk Instructions Instructions 1. Combine ingredients, except milk, in serving 1. Combine ingredients, except milk, in serving .....cup. .....cup. 2. Stir and set aside. 2. Stir and set aside. 3. Steam milk in pitcher. 3. Steam milk in pitcher. 4. Pour steamed milk into serving cup, stirring 4. Pour steamed milk into serving cup, .....gently. stirring gently. 5. Garnish. 5. Garnish. Glass 16 oz. Mug Glass 12 oz. Mug To order call your Shaheen Rep. 978.388.6776 Warm Weather Recipes from monin.com Hot Vanilla Berry Cafe Caramel Snuggle Upper Ingredients Ingredients 1 oz. Monin Vanilla Syrup 3/4 oz. Monin Caramel Syrup 30540 .....30542 1 oz. Monin Raspberry Syrup 8 oz. Hot Cocoa 30550 2 oz. half & half 7 oz. fresh brewed coffee Instructions Instructions 1. Combine ingredients in serving cup. 1. Combine ingredients in serving cup. 2. Stir and garnish 2. Stir and garnish. Serving size: 12 oz. Serving size: 12 oz. mug Irish Brownie Mocha Coconut Caramel Iced Coffee Ingredients Ingredients 1/2 oz. Monin Dark Chocolate 1/2 oz. Monin Caramel Syrup Sauce 30570 .....30542 3/4 oz. Irish Cream Syrup 30592 1/2 oz. Coconut Syrup 30548 2 shots espresso 4 oz. double strength brewed 6 oz. milk coffee, chilled 3 oz. 2% milk Instructions Instructions 1. Combine Monin Sauce, Monin Syrup 1. Combine ingredients in shaker in the ....and espresso in cup. order listed. 2. Stir while filling with steamed milk. 2. Cap and shake vigorously. 3. Garnish. 3. Pour into serving glass. 4. Garnish. Glass 12 oz. Mug Glass 16 oz. Tall/Pint Warm Weather Recipes from monin.com Iced Pumpkin White Mocha Iced Pumpkin Latte Ingredients Ingredients 1/2 oz. Monin Pumpkin Spice Syrup ice 30598 1/2 oz. Monin Pumpkin Spice 30598 1/2 oz. Monin White Chocolate 1 shot espresso Syrup 30564 3 oz. milk 2 shots espresso 5 oz. half & half ice Instructions Instructions 1. Combine ingredients, in shaker in the order 1. Combine ingredients in shaker in the order ....listed. 2. Cap and shake vigorously. 2. Cap and shake vigorously. 3. Steam milk in pitcher. 3. Pouring into serving glass. 4. Pour into serving glass. 4. Garnish. 5. Garnish. Glass 16 oz. Tall/Pint Glass 12 oz. Tall/Pint Batched Monster Peppermint Cocoa Mash Punch Ingredients Ingredients 1 1/2 oz. Monin Dark 3/4 oz. Monin Pumpkin Spice ...Chocolate Sauce 30570 ..Syrup 30598 3/4 oz. Monin Peppermint Syrup 12 1/2 oz. fresh lime juice 30524 18 3/4 oz. fresh orange juice Fill with steamed milk 75 oz. ginger ale Instructions Instructions 1. Combine ingredients, except milk, in serving 1. Combine ingredients, except ginger ale, in .....cup. .....batch container, refrigerate until use. 2. Stir and set aside. 2. At serving time, pour in ginger ale and stir. 3. Steam milk in pitcher. 3. Transfer to large punch bowl or dispenser. 4. Pour steamed milk into serving cup, stirring 4. Garnish. .....gently. 5. Garnish. Glass 12 oz. Mug To order call your Shaheen Rep. 978.388.6776 Warm Weather Recipes from monin.com Peppermint Creme Latte Peppermint Mocha Ingredients Ingredients 1/2 oz. Monin Vanilla Syrup 1 oz. Monin Dark Chocolate Sauce 30540 30570 1/2 oz. Monin Peppermint Syrup 1/2 oz. Monin Peppermint Syrup 30524 30524 2 shots espresso 2 shots espresso Fill with steamed milk Fill with steamed milk ice Instructions Instructions 1.
Load more

Recommended publications
  • The Utilization of Dextrose in the Manufacture of Fruit Sauces and Syrups Kenneth Raycraft Ewn Man University of Massachusetts Amherst
    University of Massachusetts Amherst ScholarWorks@UMass Amherst Masters Theses 1911 - February 2014 1937 The utilization of dextrose in the manufacture of fruit sauces and syrups Kenneth Raycraft ewN man University of Massachusetts Amherst Follow this and additional works at: https://scholarworks.umass.edu/theses Newman, Kenneth Raycraft, "The utilization of dextrose in the manufacture of fruit sauces and syrups" (1937). Masters Theses 1911 - February 2014. 1833. Retrieved from https://scholarworks.umass.edu/theses/1833 This thesis is brought to you for free and open access by ScholarWorks@UMass Amherst. It has been accepted for inclusion in Masters Theses 1911 - February 2014 by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. MASSACHUSETTS STATE COLLEGE DATE DUE UNIVERSITY OF MASSACHUSETTS LIBRARY PIIYS SCI LD 3234 M2 68 1937 N55 3 THE UIILLSAilOtf OP DEXTROSE IK TEE MANUFACTURE OF FRUIT SAUCES AND SYRUPS Kenneth R« Thesis submitted for the degree of faster of Solenee MASSACHUSETTS STATE COLLEGE i&y 25, 1937 Table of Contents Page Introduction and Purpose 1 Review of Literature 3 History of Corn Sugar 3 Method of Manufacture 4 The Present Status of Dextrose 5 Coffimerclal Trades of Corn Sucar 6 Chemical and Physical Properties of Corn Sugar 7 Nutritional Values of Dextrose 16 Review of Previous Work 16 Experimental Procedure 19 Introduction to the Problem 19 Sodium Benssoate as a Preservative 20 Solubility of Dextrose in the Presence of Invert i-ugar 21 Experimental
    [Show full text]
  • VISITORS: to Those Visiting with Us Today, We Extend a Warm Welcome
    June 18, 2017 Youth News Sunday Worship: 8:30&10:45am Trek, June 24th - July 1st – There are still a few spots remaining for Trek. The $100 deposit to insure your spot is due ASAP. I can only Bible Class: 9:45 am take a certain amount of students on this trip, so it will be on a first-come, first-serve basis. We are having a meeting in the youth room this Sunday Evening: 5:00 pm Sunday, June 18th, immediately following second service. Wednesday Class: 7:00 pm Tuesday Ladies: 10:00 am T.N.T., June 20th - After VBS on Tuesday, June 20th, we will have a movie night in the youth room. Snacks and drinks will be provided. Phone Number 817-295-2233 Mission Burleson, June 23rd - Next Friday, we will meet at church building at 9:30 a.m. to head off for our service projects. We will be back passion for God, connection to the body, heart for service. A Publication of the Church of Christ by 2:30 p.m. for pick-up. Bring money for lunch! 1150 NW John Jones Dr., Burleson, TX 76028 E-mail:[email protected] - Homepage: www.burlesoncoc.com Junior High Mystery Trip—June 25th-28th. Cost is $100. Sign up in Junior High room. *Services are streamed live and this sometimes includes camera Guest wifi: bcoc2012 | E-Giving: Text “BCOC” to 77977 | www.burlesoncoc.com angles with the audience in view. Jim Lampley -817-913-5089 [email protected] Hutt Hutson-214-435-4091 [email protected] WELCOME VISITORS: To those visiting with us today, we extend a warm welcome.
    [Show full text]
  • Spooktacular Halloween Treats Ecookbook Imperial 2015.Pdf
    2015 Edition 1 2 3 Spooktacular 4 5 6 7 HALLOWEEN 8 9 10 11 TREATS 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 1 3 Vampire Mist 2 4 Chocolate Spider Whoopie Pies 3 5 Homemade Snickers® Bars 4 6 Graveyard Chocolate Cheesecake Dip 5 7 Caramallows 6 8 Halloween Sugar Cookies 7 9 Candy Sugar Skulls 8 10 Turtle Caramel Apples 9 ® 12 Almond Joy Layer Cake 10 Worm Dirt Pudding Parfaits 13 11 Monster Cookie Bars 14 12 Candy Corn Fudge 15 13 16 Wicked Good Witch Hats 14 17 Caramel Honeycrisp Apple Bars 15 18 Meringue Ghosts 16 20 Strawberry Popcorn 17 21 Cookie Mice 18 22 Halloween Marshmallow Brownies 23 Spooky S’mores Bars 19 24 Pumpkin Pretzels 20 25 Ghost Pound Cake Sandwiches 21 26 Not So Spooky Spider Cookies 22 Trick or TREAT? 23 24 25 (Why is this even a question?) 26 27 Spooktacular Halloween Treats – 2015 Edition | ImperialSugar.com | Copyright 2015 Imperial Sugar Company 1 2 Vampire Mist Cocktail or Mocktail 3 ! rine 4 vampire’s favorite fruit? neck-ta at is a A This creepy showstopping libation creates a Wh 5 fog with dry ice. Colored sugar on the glass rim 6 gives an extra spooky touch. Prep time 0:10 Yield 4 servings 7 8 Ingredients 9 6 oz vanilla vodka 8 oz ginger beer 10 6 oz cranberry juice 11 4 oz pomegranate juice Food grade dry ice 12 13 Directions 14 1. Mix all ingredients (except for dry 15 ice) in a pitcher.
    [Show full text]
  • Physical Activity for Chocolate Milk and Mixture Problems Chemistry
    Physical activity for Chocolate Milk and Mixture Problems Chemistry experiments and algebra problems sometimes ask students to create percent mixtures or to change a mixture into a stronger or weaker solution by adding more of an ingredient. Students often have difficulty isolating the key concepts involved in this sort of problem. This investigation introduces the notion of changing percent mixtures through a fun class day that ends with a yummy treat. You will need: • 1 gallon of low fat milk for each class + 1 quart of lactose-free milk (or check with your class for requirements and allergies) • 1 can of Hershey’ s chocolate syrup • small paper cups • at least two glass measuring cups or pitchers Set up a table in the back of your room. (For fun make it a different place then where you usually work) and invite your students to bring chairs or stand and surround your table. Activity begins: What percent chocolate do you like your chocolate milk? Show students your thick chocolate syrup in a glass measuring cup and your milk in a larger measuring cup. Encourage a discussion about the approximate percent of chocolate in their chocolate milk that they imagine that they prefer. Then suggest that we try to make a sample of one of their percent suggestions. A 50% chocolate milk solution is a great place to start. Hopefully someone in your class will have suggested it. Ask how you should create a 50% chocolate milk solution. Students are generally pretty good at encouraging you to use the same amounts of chocolate syrup and milk to get a 50% chocolate mixture.
    [Show full text]
  • United States Patent Office Patented An
    3,119,693 United States Patent Office Patented an. 28, 1964 2 milk depend more or less upon an increase in the viscosity 3,519,693 of the product through additions of such substances as METHOD FOR PRESPARNG A DUTCHED) starch (0.75-1.0%), milk solids, non-fat (5%), gelatin COCOA POWDER (0.25-0.35%), sodium alginate (0.25) or carragheenin. Frank P. Codena, Newton, and Agnes J. La Voix, Wey It has been calculated in the past that with average cocoa mouth, Mass, assignors to General Foods Corporation, particles 20 microns in size a viscosity of 35 cps. is neces White Paisas, N.Y., a corporation of Delaware sary to prevent sedimentation for 19.5 hours. The ad No Drawing. Fied Aug. 9, 1961, Ser. No. 130,247 dition of starch and non-fat milk solids in the form of con 5 Cains. (C. 99-26) densed skim milk has been used in the past to a consider The present application relates to a new and improved O able extent, Where starch is used, a high heat treatment method of producing a cocoa powder suitable for use in (e.g., 190 F.) was necessary to get the full effect. chocolate drinks and other beverages where it is desired While high viscosity gives the chocolate milk product that the drink be free of sedimentation and suspended a rich appearance, it causes a filmy aftertaste in the cocoa particle specks when a cocoa product is added to the mouth, satisfies the appetite more readily, and tends to drink. 5 limit consumption.
    [Show full text]
  • 12/15/2019 4:22 PM Page 1 of 120
    Item Code Description U/M Set BAKING PRODUCTS BAKING PRODUCTS - 0300000000 BAKING PRODUCTS BAKING POWDER - 0300080000 BAKING PRODUCTS 0300080101 MAGIC BAKING POWDER 1X2.5KG CONTAINER BAKING PRODUCTS 0300080102 MAGIC BAKING POWDER 24X450GR 24X1CS BAKING PRODUCTS 0300080201 PINNACLE BAKING POWDER 1X5 KG PAIL BAKING PRODUCTS 0300080301 LIEVITO BAKING POWDER 100X16GR 100X1CS BAKING PRODUCTS BAKING PRODUCTS: BAKING SODA -0300030000 BAKING PRODUCTS 0300030401 MOSTO BAKING SODA 1X1KG SHAKER SHAKER BAKING PRODUCTS 0300030501 ARM & HAMMER BAKING SODA 12X2KG 12X1CS BAKING PRODUCTS BAKING PRODUCTS: CITRIC & MALIC ACID -0300060000 BAKING PRODUCTS 0300060201 MOSTO CITRIC ACID 1X454GR SHAKER SHAKER BAKING PRODUCTS 0300060301 ROYAL COMMAND MALIC ACID POWDER 1X1KG BAG BAKING PRODUCTS 0300060401 POWDER FOR TEXTURE CITRIC ACID POWDER 1X400GR BAG BAKING PRODUCTS BAKING PRODUCTS: CORN STARCH -0300010000 BAKING PRODUCTS 0300010201 MOSTO CORN STARCH 1X5 KG CASE BAKING PRODUCTS 0300010301 CANADA CORN STARCH 1X1 KG CONTAINER BAKING PRODUCTS 0300010302 CANADA CORN STARCH 6X454GR 6X1CS BAKING PRODUCTS 0300010501 MEOJEL TATE & LYLE CORN STARCH 1X 50LBS BAG BAKING PRODUCTS 0300010601 ROYAL COMMAND CRISP FILM POWDER 1X1KG BAG BAKING PRODUCTS 0300010602 ROYAL COMMAND COLFO 67 CORNSTARCH MODIFIED 1X1KG BAG BAKING PRODUCTS BAKING PRODUCTS: GINGER CRYSTALIZED - 0300050000 BAKING PRODUCTS 0300050301 MOSTO GINGER SLICES CRYSTALLIZED 1X1KG BAG BAKING PRODUCTS 0300050302 GINGER SLICES CRYSTALLIZED 1X5KG BAG BAKING PRODUCTS BAKING PRODUCTS: GLUCOSE - 0300020000 BAKING PRODUCTS
    [Show full text]
  • Transform Menus from Ordinary to Extraordinary Fudges, Toppings, Syrups and Specialty Items
    Transform Menus from Ordinary to Extraordinary Fudges, Toppings, Syrups and Specialty Items Deconstructed Sundae featuring Mellocream® Chocolate Fudge Delivering the quality your patrons deserve In 1879, J. Hungerford Smith pioneered the fountain and shake industry. Since then, J. Hungerford Smith® has continued to deliver the quality and flavors generations of patrons and operators have come to depend on and love. The essence of J. Hungerford Smith continues to thrive on menus, transforming recipes from ordinary to extraordinary. Cheesecake Bites featuring Cherry Cone Coating and Chocolate Cone Coating HEAT & SERVE FUDGE TOPPINGS J. Hungerford Smith Heat and Serve Fudges, in chocolate or caramel varieties, consistently deliver an outstanding balance of flavor, quality and performance. Count on our heat and serve toppings to cascade over food in a way that delivers superior draping coverage and greater yield per portion. Create everything from classic dessert masterpieces to totally on-trend beverages and sauces. Mellocream® sets the industry standard for hot fudge quality and flavor. Its full-bodied texture creates unparalleled draping. The legendary rich color and smooth, authentic fudge taste of Mellocream comes from a unique blend of premium cocoas and sugar notes that complement one another to create extraordinary flavor and performance. Fudge Sundae featuring Mellocream Chocolate Fudge For menu application and recipe ideas using J. Hungerford Smith Fudges, Toppings, Syrups and Specialty Items, visit www.conagrafoodservice.com or ask your local sales representative. READY-TO-USE TOPPINGS J. Hungerford Smith offers a full line of fruit, butterscotch, rich caramel, and marshmallow toppings that can add a profitable twist to all types of menu items.
    [Show full text]
  • Chocolate Ganache Cake Makes One 8-Inch Cake
    Chocolate Ganache Cake Makes one 8-inch cake This foolproof recipe comes from Devon Fredericks and Susan Costner, who wrote the first Loaves and Fishes Cookbook in 1978. You can make this fabulous cake up to a week in advance. Wrap it tightly with plastic and refrigerate. Glaze it the day you serve it. We’ve made this cake into everything from bite-sized cupcakes to wedding cakes for 600 people. 1/4 pound unsalted butter at room temperature 1 cup sugar 4 extra large eggs at room temperature 1 16-ounce can Hershey’s chocolate syrup, 12 fl. oz. 1 tablespoon pure vanilla extract 1 cup all-purpose flour For the ganache: 1/2 cup heavy cream 8 ounces good semisweet chocolate chips 1 teaspoon instant coffee granules Candied violets or edible gold leaf, for decoration (optional) Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don’t over beat, or the cake will be tough. Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don’t over bake! Let cool thoroughly in the pan. For the ganache, cook the heavy cream, chocolate chips and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
    [Show full text]
  • How to Help…Your Child Take Medicine
    How to Help…Your Child Take Medicine Having a child take medicine by mouth is not always an easy task; in fact having a child take medicine by mouth and having the situation remain positive and encouraging can seem, at times, impossible. Below are some ideas to help encourage children to take their oral medication while providing them with a sense of control. o Always prepare your child in advance when they need to take medicine by mouth. o Children are sensitive to the environment and emotions of others. They will quickly sense if you are expecting a lack of cooperation. Remain positive and encouraging. o Use play to help your child practice by encouraging them to give “medicine” to a doll or stuffed animal with an empty syringe or medicine cup. o When possible, give choices. (i.e. what would they like it mixed with, what would they like to drink before/after, how would they like to take it…in a cup, in a syringe). o Encourage the child to hold onto a security item. o To partially numb the taste buds, have the child suck on a Popsicle right before giving the medication. o Mixing medicine with a flavoring such as Kool-aid powder, chocolate syrup or maple syrup may mask a strong taste. o Chalky liquids often taste better by mixing them with chocolate or vanilla ice cream (always in amounts the child is guaranteed to finish). o Have your child “chase” the medicine with a favorite beverage such as juice, soda or chocolate milk. White grape juice is great for masking a bitter taste.
    [Show full text]
  • Book Banquet. a Summer Reading Program Manual. INSTITUTION New York State Library, Albany
    DOCUMENT RESUME ED 368 364 IR 054 929 AUTHOR Ward, Caroline; Levine, Joyce TITLE Book Banquet. A Summer Reading Program Manual. INSTITUTION New York State Library, Albany. SPONS AGENCY Gaylord Bros., Liverpool, NY.; Office of Educational Research and Improvement (ED), Washington, DC. Office of Library Programs. PUB DATE 93 NOTE 283p.; Art by Steven Kellogg and Rachel S. Fox. PUB TYPE Guides NonClassroom Use (055) Reference Materials Bibliographies (131) EDRS PRICE MF01/PC12 Plus Postage. DESCRIPTORS Annotated Bibliographies; Art Activities; Childrens Art; *Childrens Libraries; *Childrens Literature; Elementary Secondary Education; Fiction; Library Planning; *Library Services; Nonfiction; Program Development; Program Implementation; Publicity; *Public Libraries; *Reading Programs; Resource Materials; State Libraries; State Programs; *Summer Programs IDENTIFIERS New York State Library ABSTRACT This manual for the 1993 New York State summer reading program, "Book Banquet," ties books and reading together with the theme of eating. The manual offers program ideas, activities, and materials. The following chapters are included: (1) "Appetizers" (planning, publicity, and promotion);(2) "Setting the Table" (decorations and display);(3) "Main Course--Reading";(4) "a la carte" (programs and activities);(5) "Delectable Desserts" (crafts, games, puzzles, mazes, and shopping); and (6) "Basic Pantry" (books, media, and other resources). The annotated bibliography of the "Basic Pantry" section includes 130 works of fiction for children, 106 works of
    [Show full text]
  • The Earliest Published Chocolate Cake Recipe Was in 1847
    The Earliest Published Chocolate Cake Recipe Was In 1847 Do we need a birthday, wedding or anniversary to have chocolate cake? Not on January 27, because it’s National Chocolate Cake Day. In America, chocolate was consumed primarily as a beverage until the 1830s or 40s. Chocolate cakes, as we think of them today, mostly did not exist then. According to the Dover Post, the chocolate cake was born in 1765 when a doctor and a chocolate maker teamed up in an old mill. They ground up cocoa beans between huge millstones to make a thick syrup. The liquid was poured into molds shaped like cakes, which were meant to be transformed into a beverage. A popular Philadelphia cookbook author, Eliza Leslie, published the earliest chocolate cake recipe in 1847 in The Lady’s Receipt Book. Unlike chocolate cakes we know today, this recipe used chopped chocolate. Other cooks of the time such as Sarah Tyson Rorer and Maria Parloa all made contributions to the development of the chocolate cake and were prolific authors of cookbooks. The Duff Company of Pittsburgh, a molasses manufacturer, introduced Devil’s food chocolate cake mixes in the mid 1930s, but introduction was put on hold during World War II. Duncan Hines introduced a “Three Star Special” (because a white, yellow or chocolate cake could be made from the same mix) was introduced three years after cake mixes from General Mills. The first French word for chocolate mousse translates in English “chocolate mayonnaise” The “blood” that you see in infamous “shower scene” in Psycho is actually chocolate syrup.
    [Show full text]
  • Chocolate Syrup Recipe Cream Flavors
    CHOCOLATE SYRUP RECIPE Standard Recipe - 40 oz. Hershey’s Chocolate syrup plus 80 oz. simple syrup equals approximately one gallon. Better Recipe - 60 oz. Hershey's chocolate syrup plus 80 oz. simple syrup equals approximately one gallon. Best Recipe - 90 oz Hershey's chocolate syrup plus 30 oz. simple syrup equals approximately one gallon. Hershey's chocolate syrup is too bitter to use full strength as snow ball syrup and requires some simple syrup. One ounce of Southern Snow vanilla flavor concentrate and for Southern Snow imitation chocolate flavor concentrate can be added to any recipe however it is not necessary or recommended. CREAM FLAVORS A cream flavor's preparation starts with approximately one half gallon simple syrup. Next add four ounces of the flavor concentrate desired. While stirring, add two 13 fluid ounce cans of evaporated milk. Fill with additional simple syrup to prepare one gallon. The flavor concentrate and simple syrup is mixed before the evaporated milk is added to avoid direct contact of the milk and flavor concentrate. This direct contact sometimes complicates the blending process. A fifth bottle of a cream flavor requires 5 fluid ounces of evaporated milk and four fifths ounce (23 ml.) of flavor concentrate. Fill bottle with simple syrup. A quart bottle of a cream flavor requires 6% fluid ounces of evaporated milk and one ounce (28 ml.) of flavor concentrate. Fill bottle with simple syrup. The most popular cream flavors are Ice Cream, Nectar Cream and Pina Colada. Some snow ball outlets call the Ice Cream Old Gold or Sunset and Nectar Cream is called Pink Lady, Pink Squirrel or Pink Panther.
    [Show full text]