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Favorite Recipes : Blowing Rock
THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA ENDOWED BY JOHN SPRUNT HILL CLASS OF 1889 C641.5 R937f This book is dedicated to the service of God through our new Educational Building s\ <X- J [ mf^ <S> ®> ®, Cmvj)iH WHITE MOUNTAIN CAKE VANILLA WAFER CAKE II 2 c. sugar 2 sticks butter or margarine 1 c. shortening (or butter) 2 c. sugar 1 1/4 c. milk (sweet) 6 whole eggs 6 egg whites 1 12 oz. box vanilla wafers 3 c. cake flour 1/2 c. milk 1 t. salt 1 7 oz. package flaked coconut 1 t. vanilla 1 cup chopped pecans 3 t. baking powder Cream butter and sugar - add eggs one at Cream shortening and sugar well. Add salt. a time and beat after each. Crush Vanilla Add milk and flour alternately. Reserve wafers and add alternately with milk. 1 c. of flour to mix with baking powder, Add coconut and nuts. Bake in greased to be added to cake last. Add vanilla. and floured tube pan at 325 for 1 hr and Fold in well beaten egg whites. Bake at 10 minutes. 350 for 30-35 minutes. This will make 3 layers. Mrs. Eleanor Keys Mrs. Vada Widener POUND CAKE BUTTERSCOTCH POUND CAKE 2 sticks butter 3 c. sugar 1 c. butterscotch morsels 3 c. flour (plain) 2 T. instant coffey (dry) 1/2 t. baking powder 1/4 c. hot water 1/2 t. salt 1 c. softened butter 1 c. evaporated milk 1 1/2 c. -
MY Pumpviln SURPRISE - PIES
Boiled Frosting 2 cups sugar Stiffly beaten whites of 2 eggs 3/4 cup water 1 tsp. vanilla or lemon. Boil sugar and water without stirring till it threads. Then gradu- ally pour it into beaten egg whites, beating rapidly till cool. Spread on cake. R.P.N. Icing (tastes like whipped cream ) Blend together. Cook until thick, then cool. 2 tbsp. flour 1/2 cup milk Cream together: 1/2 cup shortening 1/2 cup sugar (1/2 crisco and 1/2 butter ). (Beat at least 6-8 minutes). Add cool milk mixture to the above and beat until thick. Then add 1 tsp. vanilla. Not Signed Caramel Icing 2 cups Brown sugar 4 tbsp. cream Add enough 4X confectioners sugar to spread. Work fast with frosting A Simple Glaze for Cakes (A shiny finish for fruit cakes, not sticky) Combine and bring to a rolling boil: 1/2 cup light color corn syrup. IA cup water. Remove from heat, cool to lukewarm. Pour over cold cake before or after storing. Broiled Icing (Bubbles and Browns under the Broiler) Mix together: 6 tbsp. soft butter 4 tbsp. rich cream 3/4 cup brown sugar 1/2 cup nuts (cut up) Spread over top of warm cake. Place about 3" under broiler (low heat) till mixture browns. CC For extra goodness, add about 1 cup wheaties or moist shredded coconut to mixture /0 108 MY PUMPVilN SURPRISE - PIES PIES Apple-Date Pecan Pastry: Fill with and mix well: 2 cups flour 2 tbsp minute tapioca 3/3 cups shortening 2/3 cup sugar Apple-Date Pie Lemon Chiffon Pie 2/3 cup pecan pieces 3/4 tsp. -
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 -
A Textbook of Baking and Pastry Fundamentals
A01_LABE5000_04_SE_FM.indd Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... On Baking A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS | FOURTH EDITION A01_LABE5000_04_SE_FM.indd Page 2 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Approach and Philosophy of On Baking This new fourth edition of On Baking: A Textbook of Baking and Pastry Fundamentals follows the model established in our previous editions, which have prepared thousands of students for successful careers in the baking and pastry arts by building a strong foun- dation based upon proven techniques. On Baking focuses on learning the hows and whys of baking. Each section starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes or for- Revel for On Baking Fourth Edition mulas, as they are called in the bakeshop. Core baking and pastry principles are explained New for this edition, On Baking is as the background for learning proper techniques. Once mastered, these techniques can now available in Revel—an engag- be used to prepare a wide array of baked goods, pastries and confections. The baking ing, seamless, digital learning experi- and pastry arts are shown in a cultural and historical context as well, so that students ence. The instruction, practice, and understand how different techniques and flavor profiles developed. assessments provided are based on Chapters are grouped into four areas essential to a well-rounded baking and pastry learning science. The assignability professional: and tracking tools in Revel let you ❶ Professionalism Background chapters introduce students to the field with material gauge your students’ understanding on culinary and baking history, food safety, tools, ingredients and baking science. -
Cookbook, Contact
Prairie Land Electric Cooperative Inc. Norton Headquarters 14935 U.S. Highway 36, P.O. Box 360 Norton, KS 67654 785-877-3323 or 800-577-3323 Publication #15,962 Printed in the United States of America. To create your own custom cookbook, contact: PUBLI SH I G&R Publishing N G 507 Industrial Street • Waverly, IA 50677 800-383-1679 [email protected] www.gandrpublishing.com www.facebook.com/gandrpublishing Table of Contents Appetizers & Dips ............................................................1 Breads & Rolls .................................................................9 Cookies & Candies ........................................................25 Desserts ........................................................................47 Main Dishes, Meats & Poultry .......................................79 Soups & Salads ...........................................................123 Vegetables & Side Dishes ...........................................147 Miscellaneous ..............................................................157 Cooking & Nutritional Tips Household Hints Index I The History of Prairie Land Electric Cooperative The Rural Electrification Act was passed by Congress and signed by President Franklin D. Roosevelt in May 1936. It authorized REA to finance the construction of generation, transmission and distribution facilities to provide electric energy to rural areas not receiving central station electricity. Cooperative farm organizations and rural public power districts became the principal borrowers under the -
Louisiana Fur & Wildlife Festival Cookbook Recipe
LOUISIANA FUR & WILDLIFE FESTIVAL COOKBOOK RECIPE INDEX 1971 - 2019 COMPILED BY MARY DIDELOT SORTED BY RECIPE NAME Recipe Category Submitted by Year Page "Acapulco Shrimp" Seafoods Beulah Crain McKay 1972 34 "Apple of My Eye" Cinnamon-Raisin French Toast Breads Emma Arceneaux 2004 42 "Aunt Sue's" Pasta Salad Appetizers, Soups, Salads & Breakfasts Velda Roux 2003 36 "Crafty" Bread Breads Mary Lou Guillory 1988 28 "Eggplant" Grilled Oysters Seafoods Mrs. James S. Henry, Jr. 1975 64 "Flan" Desserts Mrs. Earl Bulles 1981 74 "Garlic's" Spaghetti and Meatballs Main Meat Dishes Mrs. Wayne 2007 77 "Garlic's" Spaghetti and Meatballs Meats Mrs. Wayne Wood 1972 42 "it's Too Easy" Party Dip Appetizers, Soups, Salads Annabeth McCall 2001 34 "Jewish Cookies" Cake Cakes Holly Hendrix 1982 61 "Jewish Cookies" Cake Cakes Holly Hendrix 1977 43 "Lazy Acre" Pralines Candy Mrs. Leslie Griffith 1976 24 "Make Ahead" Fruit Salad Salads Mrs. Clement Demarets 1976 47 "Minnie Ha! Ha!" Cookies & Candies Anita LeBoeuf 1988 52 "Old Fashioned Pound Cake" Cakes Leisa Hebert 1982 64 "Old Fashioned Pound Cake" Cakes Leisa Hebert 1980 42 "Peaches 'N Crumb" Cake Cakes Eula Garrie 1988 48 "Perfectly Chocolate" Chocolate Cake Cakes, Pies & Desserts Debra Heard 1999 64 "Plain Jane's" Strawberry Pie Pies Mrs. W.L. Duhon 1978 45 "Quick-Like-A-Bunny" Cake Cookies and Cakes Cecilia Gaspard 1972 75 "Real" Key Lime Pie Desserts Recipe from Florida Keys 2011 129 "Smashed" Potatoes with Carmelized Onions Vegetables Telesha Bertrand 2000 53 "Spiked" Apple Pie Pies Mrs. J.W. Broussard 1972 71 "The Cake" Bars Pies And Pastries Mrs. -
PASTRY 101 B&G APPLE FRIED PIE 50-200 48 102 B&G PEACH FRIED PIE 50-201 48 104 B&G LEMON FRIED PIE 50-202 48 103 B&A
PASTRY Products Manufactured By B&G 0.00 50-200 B&G APPLE FRIED PIE 48 101 50-201 B&G PEACH FRIED PIE 48 102 50-202 B&G LEMON FRIED PIE 48 104 50-203 B&G CHERRY FRIED PIE 48 103 50-204 B&G CHOCOLATE FRIED PIE 48 105 50-205 B&G MULTI PAK 48 106 50-221 B&G CHOC/OATMEAL D-LISH TREAT 24 221 Products Manufactured By BROAD STREET BAKERY 0.00 6-100 BSB JUMBO HONEY BUN 5 OZ 36 13348150 6-201 BSB 6-PK SUGAR MINI DONUTS 72 13371452 6-202 BSB RICH FRSTED MINI DONUTS 72 13348360 6-203 BSB C-NUT CRUNCH MINI DONUTS 72 13348310 6-302 BSB 2 PK LEMON CREME CUPS 36 13323910 6-304 BSB APPLE TURNOVER 4.5 OZ 48 13373920 6-350 BSB DBLE CHOC CUPCAKES 4 OZ 36 13355012 6-351 BSB 2PK BANANA PUDDING CUPCAKE 36 13350920 6-352 BSB 2PK STRAWBERRY SHORTCAKE 36 13323930 6-400 BSB CINN ROUND DANISH- 5 OZ 32 13336900 6-470 BSB CINNAMON COFFEE CAKE 3.4OZ 36 13378800 6-500 BSB FOA JUMBO H-BUN 5 OZ 36 13348152 6-601 BSB FOA 6-PK SUGAR DONUTS 72 13370840 6-602 BSB FOA 6-PK FRSTED DONUTS 72 13348362 6-603 BSB FOA C-NUT CRNCH DONUTS 72 13348312 6-702 BSB FOA 2PK LEMON CRM CUPS 36 13323912 6-704 BSB FOA APPLE TURNOVER 4.5 OZ 48 13373922 6-750 BSB FOA DBLE CHOC C-CAKES 36 13355160 6-751 BSB FOA BAN PUDDING CUPCAKES 36 13350922 6-752 BSB FOA S'BERRY SHORTCAKE CUPC 36 13323932 6-800 BSB FOA CINN ROUND DANISH 32 13336902 6-805 BSB FOA CINN COFFEE CAKE 3.4OZ 36 13378802 PASTRY Products Manufactured By BROAD STREET BAKERY 0.00 Products Manufactured By CAROLINA FOODS 1.00 10-010 DUCH 5OZ WHITE HONEY BUN 54 717 10-011 DUCH 5OZ CLEAR HONEY BUN 54 712 10-020 OH-BOY 3OZ GLAZED H-BUN * -
WCNY Multi Channel Grid
SUNDAY 1 6:00 pm 6:30 pm 7:00 pm 7:30 pm 8:00 pm 8:30 pm 9:00 pm 9:30 pm 10:00 pm 10:30 pm 11:00 pm 11:30 pm Midnight Martha Rick Steves' Stewart's Moveable Feast with America's Test Kitchen America's Test Hubert Keller: Secrets Martha Stewart's Nick Stellino Cooking Europe Cooking Fine Cooking New from Cook's Martha Bakes Custards Ask This Old House Rudy Maxa's World Kitchen from Cook's Martha Bakes Custards of a Chef Weekend Cooking School Corn with Friends Andy's Edinburgh School Corn Cycle of Health York City, NY: Chefs Illustrated Oatmeal Recipes for a classic Creme Tom help a homeowner London Shop among Illustrated Oatmeal Recipes for a classic Creme Entertaining Recipes Martha creates Corn Pork Tenderloin Andy Explore a castle, Martha creates Eastern Medicine, Matt Lightner, Anita Muffins and Granola Brulee, a Cherry Clafouti install interior window pyramids of cheese and Muffins and Granola Create Brulee, a Cherry Clafouti include Raw Asparagus, Fritters, Corn Stock, a Husbands of Tremont 647 peek at the new Corn Fritters, Meditation, Massage, Lo and Andy Ricker An Test cook Dan Souza and Creme Caramel trim. Scott Caron wires displays of fresh fish, Test cook Dan Souza and Creme Caramel Mocha Radish and Shiitake tasty Summer Corn in Boston cooking up his parliament, Corn Stock, a Alternative Medicines al fresco urban feast teaches host Christopher Mocha Custards are above-ground pool game and pastries at teaches host Christopher Custards are shared. Mushroom Salad and Chowder and homemade 1st Place BBQ Glaze with dabble in the tasty Summer features Herbs and Kimball how to bake the shared. -
A Slice of Life
INTRODUCTION This limited edition of The ICHE Complete Pie Book has been compiled for members of our Idaho State Legislature 2006, as a token of our appreciation for their service to the State of Idaho, and specifically, for their service to the home-educating voters and their families throughout the state. We share a common interest and commitment in assuring that the children of the State of Idaho receive an education. Idaho students must prepare to contribute in a competitive global marketplace. Education is the goal. The choice of vehicles to deliver that education cannot be, and is not, taken lightly by those of us choosing an alternative path. As our children mature and contribute, they are a credit to our state and give validation for our freedom to choose. We also desire to make sure that “no child is left behind!” Homeschooling remains a little or no-cost alternative to our state budget. As homeschooling families, we contribute to the tax-base toward public education, even though our children are learning math, reading, and writing, as well as many other valuable subjects in our own homes and throughout the community. It is our hope that our forward-thinking legislators will continue to recognize the value of home education as an additional and valid path to achieve that common purpose. It is, of course, also our hope that we will continue to enjoy our freedom to choose the path we feel will best suit the needs of our own children. Thank you for your service to the constituents of Idaho. -
Pie Recipes Pie Recipes Index
Pie Recipes Pie Recipes Index ● Pizzas : INDEX ● Sweet Pies : INDEX ● Savory Pies : INDEX ● Baked Pastry Shell ● Phyllo Recipes : COLLECTION amyl http://www.cs.cmu.edu/~mjw/recipes/pie/index.html [12/17/1999 11:29:24 AM] Pizza Pizza Recipes Index ● Broccoli Deep Dish Pizza ● California Pizza ● Caramelized Onion Pizza ● Cherry and Almond Pizza ● Chicken "Wing" Pizza ● Pizza Dough (1) ● Pizza Dough (2) ● Pizza Dough (3) ● Pizza Dough (4) ● Pizza Dough (5) amyl http://www.cs.cmu.edu/~mjw/recipes/pie/pizza/index.html [12/17/1999 11:29:29 AM] Broccoli Deep Dish Pizza Broccoli Deep Dish Pizza From: Dan Griscom Date: 7 Jul 93 00:00:59 CDT (Wed) (from The Victory Garden Cookbook by Marian Morash) 1 pkg dry yeast 1 1/3 c warm water (110 to 115 degrees) 1 t sugar 3 1/2 c unbleached flour 1 c cake flour 1 1/2 t salt 1 c plus 2 T olive oil 3 t minced garlic (1) 15-oz can tomato sauce (1) 12-oz can tomato paste 2 t oregano 2 t basil 2 c sliced mushrooms Salt and pepper 1 lb Italian sausage (hot or sweet) 1/2 t crushed fennel seeds 2 T butter 8 c blanched, roughly chopped broccoli 1 T shortening 3 1/2 c grated mozzarella cheese 1/2 c grated Parmesan cheese Dissolve yeast in warm water; stir in sugar. Combine flours and salt, and gradually add the dissolved yeast and 1/4 cup of the oil. Knead until the texture is smooth. Put in a large bowl, cover with plastic wrap, and let rise until triple in bulk (2-3 hours). -
On Baking a Textbook of Baking and Pastry Fundamentals
THIRD EDITION UPDATE ON BAKING A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS A01_LABE4569_03_SE_FM.indd 1 21-11-2014 23:53:27 Approach and Philosophy of ON BAKING On Baking, Third Edition Update, follows the model established in our previous editions, which has prepared thousands of students for successful careers in the baking and pastry arts by building a strong foundation based upon sound fundamental techniques. On Baking focuses on teaching the hows and whys of baking. On Baking starts with general procedures, highlighting funda- mental principles and skills, and then presents specific applications and sample recipes. Core baking and pastry principles are explained as the background for learning proper techniques. Once mastered, these techniques can be used in the preparation of a wide array of baked goods, pastries and confections. The baking and pastry arts are shown in a cultural and historical con- text as well so that students understand how different techniques and flavor profiles developed. Chapters focus on four areas essential to a well-rounded baking and pastry professional: ➊ Professionalism Background chapters introduce students to the field with material on culinary and baking history, food safety, tools and ingredients. ➋ Breads Four chapters focus on breadmaking, from basic quickbreads to yeast breads and advanced artisan specialties such as sourdough breads and laminated doughs. ➌ Desserts and Pastries Fundamental baking techniques used in the preparation of VISUAL GUIDE cookies, pies, cakes, custards and frozen desserts are explained and then demonstrated with a wide range of recipes. Healthy baking concludes this section. ➍ Advanced Pastry Work Chapters on tortes and modern entremets, petits fours, plated desserts, chocolate and sugar work demonstrate advanced concepts and techniques. -
Classic Dessert Collection "Brown Bag" French Apple Pie
Classic Dessert Collection "Brown Bag" French Apple Pie ----------------------------FOR THE PIE-------------------- 1 1/2 c All-Purpose Flour 1/2 ts Salt 1/2 c Shortening 5 tb ICE Water 8 c Apples [peeled & sliced] 1/4 c Granulated Sugar 2 tb All-Purpose Flour 1/2 ts Nutmeg, Ground 2 tb Lemon Juice 1 ts Cinnamon, Ground ------------------------------FOR THE TOPPING------------------------------ 1/2 c Granulated Sugar 1/2 c All-Purpose Flour 1/3 c Butter 1 lg Paper Bag Vanilla Ice Cream Preheat the oven to 400 degrees. To make the pie: 1) Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the dough into a ball. 2) Roll out the pastry dough on a lightly floured board. Roll to an 11" or 12" diameter and fit into a 9" pie pan fluting the edges. 3) Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust. To make the topping: 4) Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling. 5) Place the pie in the LARGE paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under. Bake until the apples are tender (50-60 minutes).