DOCSLIB.ORG

Linn's Fresh Baked Pie and Quiche Flavors

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Linn's Fresh Baked Pie and Quiche Flavors SEE LINN’S WEDDING LINN’S FRESH BAKED CAKE FLAVORS Click Here CAKE FLAVORS Click Here Linn’s Fresh Baked Pie and Quiche Flavors Orders for Linn’s fresh baked fruit pies, cream pies, and quiches are made in person, or by phone, only. Visit: Linn’s Easy As Pie Café or Linn’s Restaurant Call: 1-805-924-3050 (EAP) or 1-805-927-0371 (LR) Linn’s local, fresh baked pies and quiches cannot be shipped, but they are available for customer pick up at Linn’s Easy As Pie Café in Cambria, California. LINN’S PIES AND QUICHES ARE SCRATCH-MADE WITH REAL, FARM-FRESH INGREDIENTS WITHOUT artificial flavors, food colorings, or high fructose corn syrup. Linn’s fruit pies are made with more fruit and just the right touch of real cane sugar. Select one of the popular Linn’s pie flavors on this page for the holidays, special occasions, or events. Many Linn’s fresh baked pie flavors are available on a daily basis at Linn’s restaurant and café and are marked (A) below. We suggest calling ahead to reserve your desired flavor. Some Linn’s fresh baked pies and all quiches are by special order or available seasonally, only. Call ahead or visit the restaurant or café to pre-order a fresh baked pie or quiche marked (S). Linn’s Olallieberry Pie Linn’s Traditional Pumpkin Pie Linn’s Raspberry-Rhubarb Pie Our most famous pie, hands down! A Thanksgiving “must have.” A plated beauty, vibrant flavor. Sweet ’n tart, Linn’s Olallieberry So easy to serve at the holidays, Sweet, ripe, red raspberries and Dessert Filling & Topping is this creamy, hand-stirred and pleasingly tart rhubarb filling ensconced in a double, hand-rolled, perfectly autumn-spiced pumpkin delivers a vibrant burst of fruit flaky, golden, pastry crust. custard fillingin a single, hand- flavor ensconced in a double, The Olallieberry (pronounced rolled, flaky, golden pastry crust.S hand-rolled, flaky, golden, oh-la-leh), is a cross of a red A LINN’S SPECIALTY FOOD AVAILABLE pastry crust. A raspberry and a blackberry. A AT LINNSFRUITBIN.COM Linn’s California Apricot Pie Linn’s Peach-Blueberry Pie Linn’s Old Fashioned Apple Pie Sunshine goodness in every bite. As beautiful, as it is flavorful. An American comfort food. Linn’s California Apricot Naturally sweet, juicy California Sweet, thick-cut apple slice filling Dessert Filling & Topping made peach slices and whole fruit is ensconced in a hand-rolled, with the finest tree-ripened, blueberry filling blessed with double, flaky, golden, pastry crust. California fruit is ensconced in a vibrant, saturated color is A la mode with real vanilla bean double, hand-rolled, flaky, golden ensconced in a double, hand- ice cream this flavor is a pie pastry crust. S rolled, flaky, golden pastry crust. A lover’s dream come true! A Linn’s Dutch Apple Pie Linn’s Traditional Pecan Pie Linn’s Red Tart Cherry Pie Streusel crumble topping. Rich, not merely sweet. Tangy, crimson orbs of delicious. Sweet, thick-cut apple slice Choice southern pecan halves Luscious, perfectly sweetened, filling is topped with cinnamon- artfully arranged atop hand-stirred whole fruit, red tart cherry spiced streusel made with real caramelized filling made with real filling is ensconced in a double, butter and brown sugar and sits cane sugar, fresh eggs. and butter hand-rolled, flaky, golden in a single hand-rolled, flaky, in a single, hand-rolled, flaky, pastry crust. S golden pastry crust. S golden pastry crust. A Linn’s Satsuma Plum Pie Linn’s Apple-Cranberry Pie One bite…and you’re hooked! Linn’s 4th of July Pie Eating Growns on the sunny hillsides of Contest flavor. Linn’s farm in Cambria, sweet Juicy and sweet, ripe apple slice ’n tart Satsuma plums imbued and whole cranberry filling with aromatic hints of cherry, with a bright note of Linn’s cranberry, and almond fill a California Orange Marmalade single hand-rolled, flaky, golden, is ensconced in a double, hand- pastry crust. S rolled, flaky, golden, pastry S Linn’s Lemon Meringue Pie crust. Linn’s True Blueberry Pie A refreshing treat! Linn’s Gluten-Free Olallieberry Pie A California flavor favorite. Linn’s Lemon Curd filling with fresh tart Meyer lemon Original filling, gluten-free crust! Heavenly sweet, saturated juice is topped with mile-high Sweet ’n tart, Linn’s deep blue, whole blueberry peaks of baked-to-perfection Olallieberry Dessert Filling filling is ensconced in a double, meringue and nestled in a & Topping is ensconced in a hand-rolled, flaky, golden, S single, hand-rolled, flaky, gluten-free, double, hand-rolled, pastry crust. golden pastry crust. flaky, golden, pastry crust. Linn’s Coconut Cream Pie A Single-serving size S Family-size The Olallieberry (pronounced Creamy, authentic recipe. oh-la-leh) is a cross of a red Linn’s Raspberry-Lemon Velvety, handmade coconut raspberry and a blackberry. A Meringue Pie custard filling is finished with Sweet ’n tart, sparkling flavor. Linn’s Gluten-Free fluffy whipped topping and Spiced Apple Pie Linn’s Lemon Curd filling is toasted coconut threads—all layered with Linn’s Raspberry Renee Linn’s favorite pie! nestled in a single, hand-rolled, Dessert Sauce and topped with Linn’s original recipe sweet, flaky, golden pastry crust. A baked-to-perfection meringue thick-cut apple slice filling Linn’s Banana Cream Pie peaks and fresh raspberries, and is ensconced in a gluten-free, Velvety custard, fresh banana. nestled in a single, hand-rolled, double, hand-rolled, flaky, Creamy, handmade vanilla flaky, golden pastry crust. A AVAILABLE DAILY AT LINN’S RESTAURANT custard filling with ripe bananas A Single-serving size S Family size S SPECIAL ORDER / AVAILABLE SEASONALLY is finished with billowy whipped topping and almond slices, all Ready to Order a nestled in a single, hand-rolled, Linn’s Fresh Baked Pie or Quiche? flaky, golden pastry crust. A Visit: Linn’s Easy As Pie Café to order in person Linn’s Chocolate Cream Pie or, Call: 1-805-924-3050 or 1-805-927-0371 Chocolate… not too sweet! FAMILY-SIZE PIES • 9-inch Handmade, luscious, dreamy FLAVOR / VARIETY WEIGHT CRUST SERVES creamy chocolate filling is Olallieberry 56 oz Double (2) 8 finished with puffy whipped All Other Fruit 56 oz Double (2) 8 topping and dark chocolate Pecan 42 oz Single (1) 8 curls—all nestled in a single, Pumpkin 40 oz Single (1) 8 hand-rolled, flaky, golden Gluten-Free Pies 56 oz Double (2) 8 pastry crust. A Cream Pies 56 oz Single (1) 8 Meringue Pies 56 oz Single (1) 8 For a free Wedding QUICHE • 10-inch Cake Consultation Meals Appetizers Contact Jax Morales: e-mail: Salmon-Artichoke 56 oz Single (1) 6-8 up to 12 [email protected] Sun-Dried Tomato 56 oz Single (1) 6-8 up to 12 or call: 1.805.748.9535. Spinach, Bacon, Mushroom 56 oz Single (1) 6-8 up to12 LINN’S FROZEN READY-TO-BAKE FRUIT PIES ARE AVAILABLE ONLINE AND AT LINN’S VIDEO DEMO: HOW TO CUT A LINN’S FRUIT PIE Click Here GOURMET GOODS IN CAMBRIA. RETURN TO LINN’S FRESH BAKED PAGE NEED YOUR WEDDING OR EVENT FULLY CATERED? Click Here Click Here.
Load more

Recommended publications
  • Lemon Meringue Pie UNIT: 1.5Kg (Pre-Portioned X12) SSP: £12.30
    Lemon Meringue Pie UNIT: 1.5kg (pre-portioned x12) SSP: £12.30 Features • Blind baked butter enriched pastry • Italian style meringue and Sicilian lemons • Manufactured in the UK Description A blind-baked butter enriched pastry case filled with a smooth, tangy lemon custard created using Sicilian lemons. The pie is topped and finished with an Italian style meringue. It was developed to meet the resurgence of retro desserts and made to higher standards with quality ingredients. OVER 600 PRODUCTS. 8 PRODUCT CATEGORIES. 1 UNIQUE BRAND. Visit us online at www.fairwayfoodservice.com Lemon Meringue Pie UNIT: 1.5kg (pre-portioned x12) SSP: £12.30 Allergen Information Cereal Milk Eggs Peanuts Nuts Crustaceans Mustard Fish Lupin Sesame Celery Soya Molluscs SO2 Specifications Nutrition Allergens Dietary Information Typical Values Per 100g/ml Contains Cereal Yes Suitable for Vegetarians Yes 1099 kJ Contains Gluten - Suitable for Vegans No Energy 261 kcal Contains Milk No Suitable for Sufferers of Yes Fat 6.4 g Contains Eggs Yes Lactose Intolerance - of which saturates 2.4 g Contains Peanuts No Suitable for Coeliacs No Carbohydrates 38.5 g Contains Nuts No Approved for a Halal Diet No - of which sugars 26.7 g Contains Crustaceans No Approved for a Kosher Diet No Fibre 1.3 g Contains Mustard No Protein 11.6 g Contains Fish No Salt 0.2 g Contains Lupin No Contains Sesame No Contains Celery No Contains Soya No Contains Molluscs No Contains Sulphur Dioxide OVER 600 PRODUCTS. 8 PRODUCT CATEGORIES. 1 UNIQUE BRAND. Visit us online at www.fairwayfoodservice.com Ingredients Directions for Use Storage Instructions water, EGG albumin powder, sugar, For best results: Store frozen stabilisers (E 466, E 412), acid E 330, glucose Defrost in refrigerator for 24 hours before below -18°C syrup, water, maize starch, dried EGG white, consumption Once defrosted, store modified starch E 1414, stabiliser E 450, acid below 5°C and use within 7 days.
    [Show full text]
  • OPUNTIA 457 Thanksgiving 2019
    OPUNTIA 457 Thanksgiving 2019 Opuntia is published by Dale Speirs, Calgary, Alberta. It is posted on www.efanzines.com and www.fanac.org. My e-mail address is: [email protected] When sending me an emailed letter of comment, please include your name and town in the message. NOSE HILL PARK: EASTERN END 2019-10-03 photos by Dale Speirs Calgary has two massive natural parks within its boundaries, Nose Hill (municipal) and Fish Creek (provincial). It occurred to me that I haven’t depicted them as often as I should have, so over the winter I’ll run photos. Nose Hill is the easternmost foothill of the Rocky Mountains and until the late 1970s was the northern boundary of Calgary. The suburbs have long since sprawled past it. The western half of the hill was overrun by developers and is now covered in houses. A citizen group managed to preserve the eastern half as a natural park. The hill is bald-headed prairie, but it has coulees and draws along its slope that allow shrubbery and small trees to survive because the rainwater is channeled down them. The cover photo is a typical view of the easternmost end of the hill and shows the vegetation in the draws changing colour. We had our first snowfall on September 27 but when I photographed the area a week later, most of it had been removed by chinooks. Thanksgiving is usually brown in Calgary but by November we start getting more frequent bursts of snow. The park is a popular viewpoint, looming over the city as it does, and as you will see on the next few pages.
    [Show full text]
  • Peach and Pistachio Meringue Pie “Lemon Meringue Pie Is a Real Classic and Here I Have Used Fragrant Peaches and Topped the M
    Peach and pistachio meringue pie “Lemon meringue pie is a real classic and here I have used fragrant peaches and topped the meringue with a sprinkling of pistachios for a visually stunning creation. It’s even easier to make than lemon meringue too, as you don’t have to worry about making the lemon curd. A perfect summer pudding served with cream!” Sophie Michell, television chef and author Preparation time 1 hour Cooking time 1 hour 40 minutes Ingredients Sweet pastry 500g of Strong flour 300g of Butter 170g of icing sugar 70g of Ground almonds 3 egg yolks (you need 6 in total, 3 yolks for the pasty, 1 yolk for the egg wash and 6 whites for the meringue) 1 Vanilla pod split and scraped Pinch of salt Filling 8 peaches, de-stoned and sliced 100g caster sugar 1 split and scraped vanilla pod squeeze of lemon Meringue 6 egg whites 340g caster sugar 50g chopped deep green pistachios or nibbed pistachios to serve Method 1. Firstly make the pastry; this is best done in an electric mixer. Lightly combine the butter, sugar, vanilla and salt together, do not over work. 2. Gradually add the mixed egg yolks and then the almonds. 3. Finally mix in the flour; again do not over work the paste. 4. Then shape neatly, wrap in cling film and chill for 1 hour before using. 5. When chilled, roll out, line a tart case and blind bake for 20 minutes or until cooked and starting to turn golden at 180C. 6. Brush with the extra beaten egg while the case is still hot.
    [Show full text]
  • Willamette Valley Pie Company Fund Raiser – Class of 2020 Senior Fundraiser
    Willamette Valley Pie Company Fund Raiser – Class of 2020 Senior Fundraiser th Seller’s Name___________________________________ Final Orders Due — February 14 Seller’s Phone___________________________________ Products Arrive — March 4th Thank you for your support! Pies Artisan Cobblers IQF Fruit Mini Pies 6 of 1 flavor, or variety pack $ 28 Totals $ 15 $ 16 $ 16 $ 10 $ 9 Pie 1 Apple, - l Items 1 Rasp/Rhub, Rasp/Rhub, 1 cialty Apple , Peach Peach Peach Cherry Blueberry Total Due Total ch Strawberry Tota Marionberry Marionberry Marionberry Forest Berry Forest Spe Cherry Crunch Cherry Caramel Apple Apple Caramel American Apple American Peach Raspberry Peach Pea Raspberry/Rhubarb Raspberry/Rhubarb Variety Pack Variety 1 ________ 1 Cherry, 2 Marionberry, Marionberry, 2 Cherry, 1 Name & Phone Lemon Silk i Product Sub-totals Page______of______ Total Items_______________________ Total Dollars_____________________ Thank you for considering the products of Willamette Valley Pie Company and for supporting local fund raising groups!! If you have questions about our company, products, or fund raising for your group, please contact us at www.wvpie.com or 503-873-7437. • From the freezer to your oven with easy directions All Natural Handmade Pies • Two crust fruit pies are trans-fat free and dairy free • 9-inches and a full 40 ounces of heaven • All natural ingredients, no preservatives, no GMO’s • Pie crusts hand-rolled, hand-filled, and crimped American Apple Pie Tart Granny Smith apples blended with just the right amount of cinnamon and sugar to give you a truly old fashioned apple pie cream……WOW! taste. Cherry Crunch Pie Ripe, red, plump, whole cherries are packed into a hand rolled crust then topped with a flour, sugar, butter and sliced almond crunch for a perfect combination of flavors and texture.
    [Show full text]
  • Betty's Irresistible Black Bottom Pie Recipe
    Betty's Irresistible Black Bottom Pie Recipe Uploaded on In this video, Betty demonstrates how to make her Irresistible Black Bottom Pie. This is a pie of Southern origin, that has a dark chocolate cream pie layer topped with a rum-flavored custard. It is served in a pie crust and has whipped topping with chocolate curls on top. It is simply irresistible! Ingredients: 8-inch or 9-inch baked pie shell or graham cracker crust ¼ cup cold water 2 teaspoons unflavored gelatin 3 eggs, separated 1 cup milk ½ cup sugar ¼ teaspoon salt 1 ½ squares unsweetened chocolate, melted and cooled ½ teaspoon vanilla extract 3 tablespoons rum (You may substitute rum flavoring, if you like.) 8 oz. carton of whipped topping (or ½ pint whipping cream, whipped) unsweetened chocolate shavings or curls Into ¼ cup cold water sprinkle 2 teaspoons unflavored gelatin. Stir until combined, and set aside. In a medium saucepan, stir together 3 egg yolks, 1 cup milk, ½ cup sugar, and ¼ teaspoon salt. Make into a custard by cooking and stirring over low heat, until it coats a spoon. Remove from heat, and stir in gelatin. Meanwhile, beat 3 egg whites until stiff. Divide the custard mixture in half. To one half add 1 ½ squares unsweetened chocolate, ½ teaspoon vanilla, and half of the egg white mixture. To the other half add 3 tablespoons rum and the remainder of the egg white mixture. Cool, and as mixtures begin to thicken, pour chocolate part into pie shell. Cover with rum-flavored cus- tard. Top with a layer of whipped topping. Sprinkle with unsweetened chocolate shavings or curls.
    [Show full text]
  • Lemon Meringue Pie Recipe Makes One 9-Inch Baked Pastry Crust
    Lemon Meringue Pie Recipe Makes One 9-inch Baked Pastry Crust The sweet pastry crust can be made in advance and refrigerated uncooked for up to 3 days or frozen for weeks. Baked shells can be stored in a airtight container for a week at room temperature or in the refrigerator. The lemon pie can be refrigerated up to 4 days of frozen for weeks without the Italian meringue though. The meringue can be kept frozen separately and add the day of serving. Spoon or pipe meringue over the chilled lemon custard. Right before serving torch the meringue to give its golden color or bake in a 450ºF (230ºC) preheated oven for about 8 minutes. It can actually be both; torched and baked! Measuring by weight is far more accurate than measuring by volume. If you are serious about baking and want to produce consistently excellent products, use a scale. For the Sweet Pastry Crust Recipe, Method and Baking: Watch Video Sweet Pastry Crust by Hand. Lemon Custard Zest from 2 lemons, preferably organic (Meyer lemons work the best) 0.4 cup (100ml) lemon juice (about 5 organic lemons) 3/4 cup (150g) granulated sugar 3 ea. (150g) large eggs Gelatin sheet (2g), soak in ice water a few minute and drain 1.3 sticks (150g) unsalted butter, cubed and chilled Method Wash lemons, zest and juice them. Meanwhile soak the gelatin sheet in ice water a few minute to melt and drain. In a saucepan, on medium hight heat, bring to boil lemon juice, zest, sugar and eggs whisking constantly, the mixture will thicken up.
    [Show full text]
  • “It's Diner Time!”
    Voted #3 Diner #1 Diner in in the Country Georgia “It’s306 CobbDiner Parkway Time!” • Marietta, GA 30060 Phone: (770) 423-9390 • Fax: (770) 499-9814 Visit our other locations: C 4EXAS2OADHOUS !UTHENTI E 3696 Austell Road 3185 Canton Road 2710 Canton Road (770) 434-3535 (770) 218-3474 (770) 427-0490 4751 Sandy Plains Rd 2810 East-West Conn. (470) 767-8771 (470) 299-9700 mariettadiner.com Breakfast ServedServed 2424 HoursHours Eggs and Omelette Platters are served with choice of home fries, French fries, grits or sliced tomatoes and choice of toast (white, wheat or rye) or biscuit JuicesJuices andand FruitsFruits Juice (20-oz.) Orange, grapefruit, tomato, grape, apple, cranberry or V-8 3.65 Whole Banana 1.10 Chilled Fruit Salad Bowl 5.95 | Cup 3.95 Fresh Strawberries Country Fried Bowl 5.95 | Cup 3.95 Steak & Eggs Eggs Served with choice of grits, home fries or sliced Eggs tomatoes. Bread choices are toast, biscuit or pita. Bagel or English muffin .50 extra Two Eggs, any style 5.75 • With Ham, Bacon, or Sausage 9.45 • With Canadian Bacon or Country Ham 9.95 16-oz. Hamburger Steak & Eggs 14.75 HERCULES STEAK & EGGS Grilled Chicken Breast & Eggs 10.99 Jumbo 16-oz. rib eye steak with three eggs 28.59 Grilled Pork Chops & Eggs 15.85 Corned Beef Hash & Eggs 10-OZ. N.Y. STRIP STEAK With two eggs 10.55 & THREE EGGS, ANY STYLE 19.95 Country Fried Steak & Eggs With Country Gravy 12.65 Romanian Steak & Eggs 24.39 Three-EggThree-Egg OmelettesOmelettes Served with choice of grits, home fries or sliced tomatoes.
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Pie Brochure Dec2018.Pdf
    B P L E A S E N O T E : A deposit of 8$ applies to our glass pie plates. each pie serves aproximatley 6-8 Orders must be placed at least 24hr prior to pick up. If you are in a hurry, Tasteful please choose from the show case. Pricing: Fruit Pies 22. Concoctions Nut Pies: 25. Cream Pies 24. Specialty Pies 24. P.O. Box 6094 EVELYN'S Any mix of 6 slices of the daily 118 - 4th Avenue S.W. selection 22. SEASONAL TOUR HIGH RIVER | AB | T1V 1P7 OF HOME BAKED PIES T: 403-652-1887 [email protected] Hours and more info: www.mlcafe.ca D I F F R E N T Black forest pie [cream, cherries, chocolate] MAtcha-Lime cheesecake Pie Stout caramel pie chai spice cream pie C R E A M & C O O U R P I E S Traditional mince meat pie Lizzie's buttermilk lemon custard banana cream all of our pies are hand crafted using all natural buttered rum pie eggnog cream ingredients, fresh butter, cream and organic, sweet corn custard [in season only] Mocha black bottom pie untreated flours. We bake fresh and do not use apple cider cream pie Salted honey brulee fillers or mixes of any kind. cranberry meringue Peanut butter chocolate ganache Pies are baked in 9 INCH glass plates for taste and Fat elvis [ PB, banana & Bacon ] chocolate presentation. Sweet potato, bourbon & Pecan mud pie with oreo crust Stop by as There is always something new coming Shaker Citrus Pie Ginger Snap key lime pie out of the oven.
    [Show full text]
  • LEMON MERINGUE PIE PREP TIME: 45 MINUTES PLUS 1 HOUR CHILLING TIME COOK TIME: 20 MINUTES SERVES: 6-8 Tangy, Zesty and Tart
    LEMON MERINGUE PIE PREP TIME: 45 MINUTES PLUS 1 HOUR CHILLING TIME COOK TIME: 20 MINUTES SERVES: 6-8 Tangy, zesty and tart. You can’t go wrong with this classic - INGREDIENTS FOR PASTRY INGREDIENTS FOR LEMON CURD INGREDIENTS FOR MERINGUE a fluffy toasted meringue topping, it’s impossible to resist. Serve 240g plain flour 100g caster sugar 225g caster sugar with a glass of Nyetimber’s Cuvee Chérie Multi-Vintage for 1 tablespoon icing sugar 90g corn flour 3 Clarence Court Old Cotswold Legbar a touch of decadence. 1 lemon, finely zested 120ml lemon juice (approx. 3 lemons) plus egg whites Pinch of salt finely grated zest of 1 lemon Serving suggestion: fresh raspberries and 125g unsalted butter, chilled and cubed 2 tablespoons Limoncello (optional, if not lemon zest 2 Clarence Court Old Cotswold Legbar using make up with extra lemon juice) Nyetimber Cuvee Chérie Multi-Vintage, egg yolks and 1 egg white 80g unsalted butter, chilled and cubed to serve 4 Clarence Court Old Cotswold Legbar egg yolks METHOD In a large mixing bowl combine the flour, icing sugar, salt and lemon zest. Rub the butter into the flour using your fingertips until flakes have formed. Make a well in the centre and add the egg yolks and 1 tablespoon of ice cold water. Use a dinner knife to incorporate the flour into the liquid and form a rough ball of dough. Use your hands to pat it into a disc. Cover in clingfilm and place in the fridge for 30 minutes. Once the pastry has chilled, lightly dust a clean work surface with flour.
    [Show full text]
  • Coconut Cream Pie
    COCONUT CREAM PIE Our Executive Chef is sharing the secret behind a guest favorite. Enjoy our Coconut Cream Pie and delight everyone at your table. COCONUT CREAM PIE FINAL PLATING RECIPE INGREDIENTS: PREPARATION: Coconut Pie Crust, see recipe below 1 ea 1. Place pie in the middle of a cold plate. Coconut Pastry Cream, see recipe below 2 oz 2. Top pie with ½ of the toasted coconut then fill with pastry cream. Sweetened Whipped Cream 2 oz 3. Pipe two ounces of the whipped cream on top of the pastry cream. Coconut Cookie, see recipe below 1 ea 4. Top with remaining ½ of toasted coconut. Flaked Coconut, toasted 1 Tbsp Caramel Rum Sauce, see recipe below 1 oz 5. Drizzle caramel rum sauce, back and forth over each pie. 6. Place a Coconut Tuile Cookie into the pie topping. COCONUT CREAM PIE CRUST AND FILLING YIELD: 6–8 each PREPARATION: INGREDIENTS: 1. Pre-heat the oven to 300°F. 4" Mini Graham Cracker Pie Crusts 6 ea 2. In a mixer, with the paddle attachment, beat room temperature (Purchase pre-baked mini pie shells) cream cheese, vanilla and eggs on high for 3 minutes. Cream Cheese, softened 1 cup 3. Add powdered sugar and whip for 1 minute. Eggs 2 ea 4. Place ¼ cup of the cream cheese filling into each crust. Powdered Sugar 1 cup Bake at 300°F for 18 minutes. Vanilla Extract 1 tsp 5. Let cool at room temperature. 6. Any additional filling can be refrigerated and stored for up to 2 days. COCONUT CREAM PIE COCONUT PASTRY CREAM INGREDIENTS: PREPARATION: Whole Eggs 2 ea 1.
    [Show full text]
  • Homemade Keepers at Home Sampler
    HOMEMADE Piesfruit · cream · nut KEEPERS AT HOME SAMPLER SEVEN Copyright March 2001 Carlisle Press, Sugarcreek, OH All rights reserved. No portion of this book may be reproduced by any means, electronic or mechanical, including photocopying, recording, or by any information storage retrieval system, without written permission of the copyright owner, except for the inclusion of brief quotations for a review. ISBN 1-890050-50-4 Text designed by Miriam Miller Cover designed by Teresa Hochstetler For additional copies or for a free catalog write: 2673 TR 421 Sugarcreek, OH 44681 TABLE OF CONTENTS Fruit Pies ......................................1 Cream Pies continued ..............................10 Canned Apple Pie Filling ..............................3 Peanut Butter Pie #1 ....................................15 Apple Pie .........................................................1 Peanut Butter Pie #2 ....................................15 Berry Pie .........................................................2 Pumpkin Pie #1 ............................................10 Blackberry Custard Pie .................................7 Pumpkin Pie #2 ............................................11 Blueberry Pie ..................................................5 Sponge Lemon Pie .......................................12 Dutch Apple Pie .............................................1 Sugarless Pumpkin Pie ................................10 Elderberry Custard Pie .................................8 Velvet Custard Pie .......................................11
    [Show full text]