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Great Harvest Bread Co. Sandwiches, Catering & Gifts
Catering Options Great Harvest Sandwich Boxes Small...$95.00 (12 sandwiches) Bread Co. Medium...$185.00 (24 sandwiches) Large...$275.00 (36 sandwiches) Sandwiches, Choose your own assortment of our gourmet sandwiches or let us offer Catering & suggestions! Each sandwich includes a bag Don’t forget the treats! of chips and are boxed 6 sandwiches to a Gifts The perfect assortment of Great box. Harvest sweets for a morning Great sandwiches start with great meeting, a lunch gathering, or a Harvest Box Lunches...$10.50 bread and great bread starts with thank-you for the office. Individual box lunches include your choice of sandwich made on freshly baked bread, fresh ground wheat! chips, a pickle and a giant cookie. Perfect Tray of Treats for lunch at the office or meetings on the Large...$55.00 (serves 20-25) go! Bakery Hours M-F 6:30am-6:30pm, Sat. 7am-3pm Small...$30.00 (serves 12-15) Fresh Sandwiches served daily from 11am Includes a specialty loaf and/or batter bread of the day, and an assortment Additional Offerings 2803 S. Evans St. of muffins, scones and cookies. Greenville, NC 27834 Great Harvest Breakfast Sampler (252)689-6012 We’ll package an assortment of delicious Bakery Breakfast Box...$6.50 www.greenvillenc.greatharvestbread.com and nutritious breakfast goodies for your www.facebook.com/greatharvestgreenvillenc Includes a fresh muffin, scone or morning event. Please call for available biscuit, served with a yogurt parfait items and pricing. WE CATER! with berries and homemade granola, See back for more and a bottle of juice. -
Read Ebook {PDF EPUB} the 2009-2014 Outlook
Read Ebook {PDF EPUB} The 2009-2014 Outlook for Bread and Bread-Type Roll Mixes Made in Flour Mills in the United States by Icon Group International The 2009-2014 World Outlook for Bread and Bread-Type Roll Mixes Made in Flour Mills [Group, Icon] on Amazon.com. *FREE* shipping on qualifying offers. The 2009-2014 World Outlook for Bread and Bread-Type Roll Mixes Made in Flour Mills Amazon.com: The 2007-2012 Outlook for Bread and Bread-Type Roll Mixes Made in Flour Mills in India (9780497475710): Parker, Philip M.: Books Amazon.com: The 2007-2012 Outlook for Bread and Bread-Type Roll Mixes Made in Flour Mills in Greater China (9780497379087): Parker, Philip M.: Books Life's too short to not explore the wonderful world of breads! With over 100 varieties, we sell thousands of bread mixes every week. Buy with confidence from the bread experts. If you have a question, we'll help you.Makes a large loaf--nearly two pounds--of homemade.. Sep 14, 2003 · In bread machine pan, place all ingredients from flour through yeast in order as recommended by the manufacturer. Select the basic bread setting. Check dough after 5 minutes of mixing, if needed add 1-2T of water or flour. Bake as normal. For dinner rolls. Mix in bread machine but use only the dough option.5/5(420)Category: Yeast BreadsServings: 15Total Time: 45 minsBread Mixes - Prepared Pantryhttps://www.preparedpantry.com/bread-mixes.aspxHere you will find all kinds of bread mixes--over 100 choices from $2.99. Satisfaction guaranteed. -
Gary Bain Memorial Edition
EFFORTS Emphysema Foundation For Our Right To Survive Emphysema Takes Your Breath Away Special Edition June 2008 GARY A. BAIN After a long battle with COPD, Gary Bain, 68, peacefully "left this earth" on April 30th to rejoin his beloved wife, Harriet. After being diagnosed, our dad decided he would proactively battle this disease by dedicating his life to helping others learn to live with it and started EFFORTS (Emphysema Foundation For Our Right to Survive), an online support group. The website contains a wealth of information for patients, doctors, government officials, and caregivers and currently has over 2300 members worldwide. Gary proudly served in the U.S. Marine corps from 1957 to 1963 and fought in the Korean War. Gary lost his parents, Alvie and Maxine, when he was just 14. His wife of 43 years, Harriet Ann, also preceded him in death. He is survived by his sister Phyllis Johnson of Indianapolis and her husband, Dave, and their children. He is also survived by his children, Cathy Lovins and husband Steve, Debbie Snodell and husband Robert, Mike Bain and wife Tina, and Michelle Sullivan; his grandchildren, Angie, Derek, Krista, Audrey, Tiffany, Sara, Stacy, Jeremy, Sean, and great- grandchild Hope, all of Missouri. We all have a lot to learn from Gary with his sense of humor, kindhearted spirit and positive outlook on life, even though he had so many life challenges. We cannot express the extent of how he will be missed. Even to his last day he shared smiles with everyone. If you would like to help in continuing Gary's legacy, contributions can be made to EFFORTS at www.emphysema.net. -
Banquet Selections
BANQUET SELECTIONS 1 WE PRIDE OURSELVES ON EXCEPTIONAL CATERING SERVICES TAILORED TO YOUR INDIVIDUAL NEEDS AND TASTES. WE CAN CREATE A CUSTOM MENU TOGETHER, OR YOU CAN CHOOSE TO CUSTOMIZE OUR FARM-TO-FORK SEASONAL MENUS. CHEF PAUL HANCOCK CRAFTS DELECTABLE MENUS FOR YOUR GROUP USING ITEMS GROWN ON PROPERTY INCLUDING VEGETABLES, HERBS AND OUR EXTENSIVE CITRUS GROVES. YOU WILL ALWAYS GET FRESH INGREDIENTS PREPARED WITH TIME-HONORED TECHNIQUES SERVED IN OUR INTIMATE INDIAN WELLS RESORT. Breakfast 3 Lunch 8 Stations 14 Reception 16 Dinner 19 Beverage 23 Guidelines 26 2 BREAKFAST breakfast buffet plated breakfast breakfast stations anytime breaks 3 BREAKFAST BUFFET ESSENTIALS - 29 RISE & SHINE - 46 winter seasonal fruit winter seasonal fruit fresh baked assorted croissants | seasonal fruit preserve breakfast breads, seasonal muffins & scones | sweet butter breakfast breads & seasonal scones | lemon curd, sweet butter & local honey orange juice, coffee, decaf coffee, hot tea seasonal fruit yogurt parfait scrambled eggs THE MIRAMONTE CONTINENTAL - 34 applewood smoked bacon & sausage winter seasonal fruit breakfast potatoes fresh baked multi-grain croissants | seasonal fruit preserve mexican cinnamon scented french toast | wild berry compote breakfast breads & seasonal scones | lemon curd, sweet butter fresh juices | orange, grapefruit & carrot assorted chobani yogurt | house made granola coffee, decaf coffee, hot tea orange juice, coffee, decaf coffee, hot tea GOOD MORNING SANTA ROSA - 48 ENERGIZE - 38 ftw winter seasonal fruit winter seasonal -
IVP Fox Chapel Menu
OVEN-BAKED HOAGIES DESSERTS All Whole or Half Subs are served on Italian bread with lettuce, tomatoes, onions & dressing DINE-IN • TAKE-OUT • DELIVERY • CATERING Half 5.99 each • Whole 10.99 each Chocolate Chip Cannoli (ea) 2.50 (5) 10.00 BBQ Steak IVP Special Recipe Zeppolis Pieces of fried dough Fresh banana peppers, bacon, onions, Make it a Combo tossed with powdered sugar 3.99 lettuce, BBQ sauce & provolone Incl. Drink & Fries ADD 2.99 Add Chocolate or Raspberry Sauce Italian Cinnamon Sugar Zeppolis 3.99 Ham, Genoa salami & provolone Add Chocolate or Raspberry Sauce Spicy Italian Rum Cakes Vanilla, Chocolate, Chocolate 412-794-8320 Capicola ham , Genoa salami, Chip, Coconut or Cinnamon Pecan Streusel 5.99 ITALIANVILLAGEPIZZA.COM pepperoni & provolone Capicola & Cheese DRINKS Spicy capicola with melted provolone Soft Drinks Med 2.25 Lg 2.59 Turkey Sub 99% fat free turkey with melted provolone Apple Juice 1.99 1.75 Steak & Cheese Coffee Seasoned shaved sirloin, grilled onions Oven-Baked Italian Hoagie Soda & provolone Pepsi • Diet Pepsi • Cherry Pepsi • Iced Tea • Root Beer Mountain Dew • Dew Ice • Sierra Mist • Orange Crush Steak & Bacon Chicken Philly (20 oz) 2.25 (2 liter) 2.99 Seasoned shaved sirloin, grilled onions, Tender all white meat chicken, onions, mushrooms bacon & provolone & green peppers with melted provolone Pure Leaf Tea 2.50 412-794-8320 Steak & Mushrooms Veggie Bottled Water 1.99 ITALIANVILLAGEPIZZA.COM Seasoned shaved sirloin, grilled onions, Grilled mushrooms, onions, green peppers 1.75 Two 1-Topping mushrooms & provolone & black olives with melted provolone Kid’s Drink Slices & a Drink 49 Steak Special Pizza Boat only 6 Seasoned shaved sirloin, grilled onions, A baked 12" Italian roll covered with OVER 100 SPECIALTY, IMPORT pepperoni, mushrooms, green peppers, pizza sauce & mozzarella One Size 7.99 Open 7 Days marinara & provolone Extra Toppings 1.00 each & DOMESTIC BEERS.. -
Externer Brief
Herb butter with walnut-and-beer bread Serves: 4 INGREDIENTS PREPARATION For the butter: For the butter, place the cream in a clean screw-top jar. Screw the lid 750 ml cream, room temperature on tight and shake well for around 3 minutes until the cream Ice-cold water separates and the butter flakes are clearly distinguishable. A handful of herb flowers, e.g. lavender, daisies, chives Pour the contents of the jar through a sieve and put the liquid Sea salt (buttermilk) to one side for later consumption. Put the butter in a bowl of iced water and knead it vigorously into a mass so that the For the bread: remaining buttermilk dissipates. Put the ball of butter into a bowl. 50 g walnuts Wash the herbs, shake them dry, chop them and combine with the 50 g hazelnuts butter together with a pinch of salt. Put the herb-flower butter in a 50 g pumpkin seeds sealed container and refrigerate until shortly before serving. 50 g oats 50 g dried tomatoes, chopped To make the bread, knead all the ingredients with 200ml of lukewarm 1 tbs chopped olives water and the beer until it turns into dough, then let it rise in a warm 275 g dinkel-wheat flour, type 630 place for approx. 2 hours. Quickly dampen the plant pot and line it 2 tsp sea salt with baking paper. Put the dough into it. Allow it to rise again using 1 packet of dried yeast the Dough Proving Function, level 1 (or in a warm place). -
Richard C Swift Ltd - Our Range of Breads
Richard C Swift Ltd - Our range of breads Wholemeal Breads Shropshire brown A local bread created using a blend of three malts; malted wheat flakes and untreated flour. This mixture creates a loaf with a taste all of its own, moist and nutty, one definitely to try! Malts used: Choco - Red - Cream Shropshire Crunch This loaf is made from an untreated, malted white flour base. Its nut and grain content gives this bread a flavour all of its own, and although similar, should not be mistaken with Granary. Simply by adding sesame seeds, poppy seeds, and cracked wheat, we are able to offer you a different taste and texture loaf, in the shape of mixed grain. The added wheat does increase the fibre content, but not to the extent of a wholemeal loaf. Rustic This bread is made entirely from wheat flakes, which are blended together twice, firstly just with salt, secondly with yeast and improvers to give a soft easy eating loaf. It again gives people the chance to eat wholemeal bread with a difference. White Breads Our white breads which include large and small loaves, sticks and rolls are produced using a strong bakers flour called 'Churchill' supplied by Matthews Cotswold Flour Mill. This is an untreated white flour which is delivered to us in bulk from a tanker and stored in our silo. At the moment we use an average of 3 tonnes per week. We move the flour using a hopper system which blows the flour directly into the bake house, it allows us to weigh the required amount straight into the mixing bowl. -
Download Recipe Book
together we BRUNCH Curbside Delivery Easy ecipes tailed f take-out! 1 #Together WeBrunch Even though we can’t be together, Contents we can still brunch together! To Contents help support foodservice operators during this time, we’ve created a Deluxe Pancake Strata ................. 3 recipe book full of ideas perfect for delivery and takeout. These menu Baked French toast ...................... 4 suggestions are low skill, low labor Blueberry Pancake Squares ......... 5 and can easily be made ahead of time. Package and sell hot for individual Sticky buns .................. 6 carryout, as refrigerated grab ‘n go options, or even as limited bakery Garlic Cheese Biscuits ...................7 sales. Enjoy the recipes—and Biscuit Bread Pudding ................... 8 thank you for all that you do! Flat parfait ................................... 9 EASY ENTRÉES • SAVORY SIDE DISHES BASIC BAKESHOP • DELICIOUS DESSERTS Yogurt Mousse ............................. 10 SIMPLE REFRESHMENTS More Recipes ..................................11 Deluxe Pancake Strata 54 servings • 32" full hotel pans or 9 – 8 x 8" foil pans INGREDIENTS WEIGHT MEASURE VEGETABLES Vegetable oil 2 oz 1/4 cup Onions, diced 2 lb 4 cups Green bell peppers, fresh, diced 1 lb 3 cups Red bell peppers, fresh, diced 1 lb 3 cups ASSEMBLY Water, cool approx. 72°F 5 lb 8 oz 11 cups Gold Medal™ Complete Buttermilk Pancake Mix (11827) 5 lb 1 box Ham, diced 2 lb 6 cups Cheddar cheese, shredded 2 lb 8 cups SERVING Salsa 1 lb 11 oz 3 cups DIRECTIONS VEGETABLES 1. Heat oil in sauté pan; add onions and peppers and cook over medium heat for 5 minutes. 2. Set aside to cool. METHOD TEMP TIME ASSEMBLY Convection Oven* 350°F 15-20 minutes 1. -
The Art and Science of Baking Ingredients, Techniques, and Recipes for Successful Baking in Your Kitchen
How to Bake The Art and Science of Baking Ingredients, techniques, and recipes for successful baking in your kitchen. DENNIS WEAVER How to Bake The Art and Science of Baking Ingredients, techniques, and recipes for successful baking in your kitchen. Dennis Weaver How to Bake The Art and Science of Baking Fifth Edition. Copyright © 2019 The Prepared Pantry. All rights reserved. Photographs by The Prepared Pantry. Used by permission. The material herein is published by The Prepared Pantry for the private use of individuals and may not be used for commercial purposes without the express consent of the publisher. The information contained herein is believed accurate but the publisher makes no warranties, express or implied, and the recipient is using this information at his or her own risk. For permission to use any material from any part of this book including subsequent chapters for commercial purposes, contact the publisher at: The Prepared Pantry www.preparedpantry.com 2 N. Landmark Lane Rigby, ID 83442 1-208-745-7892 Contents Preface Introduction Chapter 1 Flour—the Basic Ingredient and How to Use it for the Best Baked Goods Chapter 2 The Wonderful World of Eggs Chapter 3 How to Make Bread and Pastries with Yeast Chapter 4 The Secrets of Using Chemical Leaveners—Baking Powder and Baking Soda Chapter 5 Fresh from the Dairy—Dairy Products and How to Use Them Chapter 6 Butter, Shortening, and Oil—The Fats We Bake With Chapter 7 How Sweet it is—How to Use the Family of Sweeteners Chapter 8 Chocolate! How to Make the Best Desserts Preface This fifth edition is expanded from the earlier four editions. -
Proudly Serving Catonsville for Over 30 Years
PASTA POLLO (Chicken) HEART HEALTHY CHOICES Dinner Lunch Dinner Lunch GRILLED CHICKEN .......................................................... 17.95 TORTELLINI ALLA PANNA ............................13.95..........8.95 CHICKEN BRUNELLO ......................................15.95...........9.95 Chicken with Italian seasoning grilled in olive oil, served with Pasta filled with cheese, served with cream sauce Chicken cubes with mushrooms in pink cream sauce sautéed broccoli SALSICCIA NAPOLETANA ..............................13.95..........8.95 CHICKEN ROLLATINI......................................15.95 SALMON & SHRIMP .......................................................... 19.95 Sliced sausage, marinara sauce, Parmesan cheese Rolled chicken breast with prosciutto, mushrooms, herbs Salmon and shrimp lightly seasoned and broiled with olive oil and fresh basil over penne and fontina cheese and lemon, served with sautéed spinach MOSTACCIOLI NAPOLETANA ......................13.95..........8.95 CHICKEN MARSALA ........................................15.95...........9.95 GRILLED SHRIMP & SCALLOPS ................................... 18.95 Marinara sauce, Parmesan cheese Chicken breast with marsala wine and mushrooms Shrimp and scallops served on a bed of spinach and fresh basil over penne CHICKEN PARMIGIANA..................................15.95...........9.95 sautéed with olive oil and garlic MOSTACCIOLI ALLA ARRABIATA ..............13.95..........8.95 Breaded chicken topped with mozzarella and tomato sauce Now serving Gluten Free Pizza, Penne -
Sourdough-Beer-Bread-Recipe
SOURDOUGH BEER BREAD 1 Medium Loaf Preparation: Max 23 Cook: approx. 1 hour hours EQUIPMENT Dutch oven or a roasting tin with a lid Baking parchment Plastic wrap 2 mixing bowls Wooden spoon Banneton basket or proofing basket/bowl Kitchen towel Razor blade or very sharp knife (for scoring) Kitchen scales Plastic dough scraper INGREDIENTS 400g white bread flour (I use Heygates) 100g wholemeal bread flour 100g active ‘starter‘ 2tsp brown sugar 2tsp salt 250ml Heineken METHOD 1. Combine both types of flour and sourdough starter with the Heineken in a bowl. Add the sugar and the salt and mix together with a wooden spoon. You will see that it forms a shaggy ball (not at all smooth). If it really is very dry and not holding together, add a little bit more beer (only a desert spoon at a time). Using your hands, keep manipulating the dough mixture until the flour, starter, salt and sugar are completely incorporated. 2. Put the dough into a very lightly oiled bowl and cover it with a damp cloth to prove – I leave this covered in the kitchen for 9 hours!! ______________________________________________________________________________ Website: Hawkhursthomemaker.com 3. After 9 hours, you’ll see that the dough has risen to probably twice its original size. It will be very much more stretchy. So, for the next 2 hours every half an hour – ‘stretch and fold‘ your bread – see Step 5 in my Sourdough Loaf for Beginners recipe. Then, leaving the dough in its bowl, cover the bowl with plas- tic wrap and leave it to rest for another hour. -
In Re Grupo Bimbo, S.A.B. De C.V. _____
This Opinion Is Not a Precedent of the TTAB Precedent of the TTAB Hearing: March 11, 2021 PrePrecedent of the TTAB Mailed: April 14, 2021 UNITED STATES PATENT AND TRADEMARK OFFICE _____ Trademark Trial and Appeal Board _____ In re Grupo Bimbo, S.A.B. de C.V. _____ Application Serial No. 87408465 _____ Jeffrey A. Handelman, Andrew J. Avsec, and Virginia W. Marino of Brinks Gilson & Lione for Grupo Bimbo, S.A.B. de C.V. Tamara Hudson, Trademark Examining Attorney, Law Office 104, Zachary Cromer, Managing Attorney. _____ Before Mermelstein, Bergsman and Lebow, Administrative Trademark Judges. Opinion by Bergsman, Administrative Trademark Judge: Grupo Bimbo, S.A.B. de C.V. (Applicant) seeks registration on the Principal Register of the term ARTESANO, in standard character form, for goods amended to read as “pre-packaged sliced bread,” in International Class 30.1 Applicant included a translation of the word ARTESANO as “craftsman.” 1 Serial No. 87408465 filed April 12, 2017, under Section 1(a) of the Trademark Act, 15 U.S.C. § 1051(a), based on Applicant’s claim of first use of its mark anywhere and in commerce as of August 31, 2015. Serial No. 87408465 The Examining Attorney refused to register ARTESANO under Sections 1, 2, and 45 of the Trademark Act, 15 U.S.C. §§ 1051-1052 and 1127, on the ground that ARTESANO for “pre-packaged sliced bread” is generic and, in the alternative, that it is merely descriptive under Section 2(e)(1) of the Trademark Act, 15 U.S.C. § 1052(e)(1), and has not acquired distinctiveness under Section 2(f) of the Trademark Act, 15 U.S.C.