Cake-Formula
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Names of Cakes
NAMES OF CAKES Armina BERCEANU, MA student University of Craiova Abstract The proper names analyzed in this paper provide additional information on the appearance, shape, content of the product associated with a trade name. As related to the current reality, trade names have become key elements of the marketing strategy, with a strong influence on language. In the case of confectionery and pastry products, the intention of the sender (the supplier) is to raise the interest of the receiver by simple, concise, clearly expressed words, showing the quality, the basic ingredients and the origin of the food. These elements determine the success of the product on the market and its recognition by means of the advertising discourse. Key-words: anthroponyms, toponyms, trade name, culinary names, vocabulary Résumé Les noms propres analysés dans ce travail apportent des informations supplémentaires sur l’aspect, la forme et le contenu du produit associé à un nom commercial. Rapp ortés à la réalité contemporaine, les noms commerciaux sont devenus des éléments -clés de la stratégie de marketing, ayant une grande influence sur le langage. Dans le cas des produits de confiserie et de pâtisserie, l’intention de l’émetteur (le fournisseur) est de susciter l’intérêt du récepteur par des mots simples, concis, clairement exprimés, qui présentent la qualité, les ingrédients de base et l’origine des aliments. Ces éléments déterminent le succès du produit sur le marché et sa consécration à trav ers le discours publicitaire. Mots-clés: anthroponymes , toponymes , nom commercial, noms culinaires, lexique 1. Introduction Over the years, society has faced certain unprecedented transformations which, in one way or another, have affected or changed our perception of the world. -
Product Manual / Warranty Information
2 IMPORTANT SAFEGUARDS When using electrical appliances especially when children are present, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury to persons, including the following: 1. READ ALL INSTRUCTIONS. 2. Do not touch hot surfaces. Use any handles or knobs. Parts become hot during use. 3. To protect against electrical shock, do not place cord, plug or appliance in water or other liquid. 4. This appliance should not be used by children. Close supervision is necessary when any appliance is operated near children. 5. Do not leave appliance unattended while in use. 6. Unplug from outlet when not in use and before cleaning. Allow to cool before cleaning and putting on or taking off parts. 7. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair or adjustment. 8. The use of accessory attachments not recommended by the appliance manufacturer may result in fire, electrical shock or injury. 9. Do not use outdoors. 10. Do not let cord hang over edge of table or counter, or touch hot surfaces. 11. Do not place on or near a hot gas or electric burner or in a heated oven. 12. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. 13. Do not use the appliance for other than its intended use. 14. To disconnect remove plug from wall outlet. SAVE THESE INSTRUCTIONS 3 OPERATING INSTRUCTIONS PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS 1. -
Bakery-Product-List-EDITED.Pdf
Nevis Bakery Product List 81204 PINEAPPLE TART 2s 81301 BAKEWELL TART 3s 81302 BAKEWELL SLICE 3s 81307 ICED GINGER SLICE 3s 81308 CARAMEL S/BREAD 3s 81309 CARROT CAKE 3s 81311 EMPIRE BISCUIT 3s 81313 FRUIT SLICE 3s 81317 MINT SLICE 3s 81321 CHOCOLATE BROWNIE 3s 81324 LEMON DRIZZLE 3s 81325 ICED TOFFEE SLICE 3s 81408 MILLIONAIRE SHORTBREAD 4's 81663 HIGHLAND OATIE 9s 81663B BOX HIGHLAND OATIES 9s 81801 HIGHLAND OATCAKES 8s 81962 ALL BUTTER SHORTBREAD BISCUIT 9s 81962B BOXED ALL BUTTER SHORTBREAD BISCUITS 9s 81964 ALL BUTTER SHORTBREAD FINGER 12s 81964B BOXED ALL BUTTER SHORTBREAD FINGERS 12's 81965 DEMERARA SHORTBREAD BISCUITS 9s 81965B BOXED DEMERARA SHORTBREAD BISCUITS 9s 81228E S/BREAD FINGER 2s X 24 91101 HIGHLAND TEA BRACK 91105 MADEIRA CAKE 91106 SULTANA CAKE 91107 CHERRY CAKE 91113 APPLE & CINNAMON CAKE 91114 BUTTERSCOTCH CAKE 91115 HONEY & APRICOT CAKE 91116 TOFFEE CAKE 91118 ZESTY LEMON CAKE 91121 CHOCOLATE CAKE 91122 STRAWBERRY WHITE CHOC 91130 GINGER CAKE 91131 FRUIT GINGER CAKE 91140 WHISKY CAKE 91142 DUNDEE CAKE 91144 ICED GINGER LOAF Macleans Bakery Product List TUES THUR FRI CODE DESCRIPTION MON ____ WED ____ SAT ____ ____ ____ ____ 1026 GI BREAD 400G SLICED 1027 GI FLAT TOP 800G SLICED 1035 WHITE BREAD 800G SLICED 1038 BROWN BREAD 800G SLICED 1109 WASTLE WHITE 1116 WASTLE BROWN 1118 WASTLE GI 1194 WHITE ROLLS LOOSE 1224 WHITE ROLLS X4 1202 SOFTIES LOOSE 1232 SOFTIES X4 1135 GI ROLLS LOOSE 1235 GI ROLLS X4 1219 BROWN ROLL LOOSE 1229 BROWN ROLLS X4 1203 BUTTERIES LOOSE 1230 BUTTERIES X4 1320 PANCAKES X4 1319 MUFFINS X4 1295 -
Specialty Cake Informational Package
Specialty Cake Informational Package 896 Market Street Meadville, PA [email protected] 814-336-1338 www.confectionsofacakelover.com Confections of a Cake Lover confectscakelov Thank you for your interest in one of our cakes! The following PowerPoint contains all of the information you would need to know about our edible art, particularly how we determine pricing. You will find at the end of this document a worksheet created just for you so that you may “build your own cake”! Confections of a Cake Lover: A Short History Sarah’s love of baking began many years ago as she helped her grandmother and mother in the kitchen. Her motto is simple: always from scratch. You will never find pre-made box cake, canned frostings, or packaged fillings coming out of her kitchen! The desire to bake and decorate cakes stemmed from her wedding where she did not receive her dream wedding cake. Thoroughly displeased, she gave cake decorating a try and found that she really enjoyed it. She’s been perfecting the art over five years and continues to grow as a professional cake, cupcake, and cookie artist. Before coming to the western PA region, she built a clientele in New Hampshire, Vermont, and New York. When she opened her doors in December of 2012, it was imperative that Sarah had a strong confectionary team on her side. We at Confections of a Cake Lover aim to impress by producing edible art that will always be remembered not only by its creativity but also its taste. So How Do We Determine Cake Pricing? Pricing completely depends on three things: the flavor of the cake, how many people it serves, and the complexity of the cake. -
Cake Recipes Index
Cake Cake Recipes Index ● Carrot Cakes : INDEX ● Chocolate Cakes : INDEX ● Lemon Cakes : INDEX ● Seed Cakes (various seeds) : INDEX ● Upside Down Cakes : INDEX ● Apple Cakes : COLLECTION ● Apple Coffee Cake ● Apple Pie Cake ● Banana Bread & Banana Cake ● Banana Yogurt Cake ● Belle of Amherst Black Cake Recipe ● Better Than Sex Cake ● Black Bottom Cupcakes ● Black Cake : COLLECTION ● Brazil-nut date cake ● Chocolate Chip Cake ● Cocoa Cola Cake ● COLLECTION: Cakes Vol.1 (of 5) ● COLLECTION: Cakes Vol.2 (of 5) ● COLLECTION: Cakes Vol.3 (of 5) ● COLLECTION: Cakes Vol.4 (of 5) ● COLLECTION: Cakes Vol.5 (of 5) ● COLLECTION: 4 More Cakes from Stayka ● Dundee Cake ● Ethel's Orange Cake ● Friendship Cake/Bread ● Gateau Basque ● Grandma's Applesauce Cake with Raisins and Pecans ● Grandma's Gingerbread http://www.cs.cmu.edu/~mjw/recipes/cake/index.html (1 of 2) [12/17/1999 10:44:22 AM] Cake ● Helen's Apple Coffee Cake ● Jewish Apple Cake ● Lady Baltimore Cake ● Lamingtons ● Light Fruit Cake ● Liqueur Cakes : COLLECTION ● Macaroon Cake ● Nut Cakes ● Orange Cake ● Peach-Glazed Savarin ● Pineapple Crumbcake ● Pumpkin Cake w/Orange Glaze ● Rum Cake ● Savannah Cream Cake ● Semolina and Yogourt Cake ● Seventh Heaven Cake ● Spice Cake ● Spider Cake ● Yoghurt-Glazed Gingerbread amyl http://www.cs.cmu.edu/~mjw/recipes/cake/index.html (2 of 2) [12/17/1999 10:44:22 AM] Carrot Cakes Carrot Cakes Index ● Carrot Cake (1) ● Carrot Cake (2) ● Carrot Cakes : COLLECTION ● amyl http://www.cs.cmu.edu/~mjw/recipes/cake/carrot-cake/index.html [12/17/1999 10:44:26 AM] Carrot Cake Carrot Cake From: [email protected] (Stephanie da Silva) Date: Wed, 7 Jul 93 9:25:53 CDT Carrot Cake Dry Ingredients (Combine and set aside): 1 1/3 cups flour 1/2 tsp. -
Holiday Nights Recipes 2016
Holiday Nights Recipes 2016 Try these seasonal favorites, and you just might change the way you pick your menus year-round. Roast Turkey (Without Stuffing) Place turkey to roast in a rack within a dripping pan; spread with bits of butter, turn and baste frequently with butter, pepper, salt and water; a few minutes before it is done glaze with the white of an egg; dish the turkey, pour off most of the fat, add the chopped giblets and the water in which they were boiled, thicken with flour and butter rubbed together, stir in the dripping-pan, let boil thoroughly and serve in a gravy-boat. Adapted from Buckeye Cookery and Practical Housekeeping, 1881, p. 249-250 Beef Bouilli This is one of the dishes just now referred to, which come between a soup and a simple boiled meat. It is, in fact, merely a whole stew. Take a nice round of fresh meat. Trim off almost all the fat, -all the gristle and hard, outside, scrappy bits,- and take out the bone. Wash it, and lay it in a deep stew- pan, or soup pot; cover it once and a half with cold water, and set it on the fire where it will come to a quick boil. Farmers’ Complete Encyclopedia, 1883, p. 575-576 Chicken Pie Cut up two young chickens, place in hot water enough to cover, boil until tender; line a four or five quart pan with a rich baking powder or soda biscuit dough quarter of an inch thick, put in part of chicken, season with salt, pepper and butter, lay in a few thin strips or squares of dough, add the rest of chicken and season as before; some add five or six fresh eggs or a few new potatoes in their season; season liquor in which the chickens were boiled with butter, salt and pepper, add a part of it to the pie, cover with crust a quarter of an inch thick, with a hole in the center the size of a teacup. -
Siiili BED BANK and Sonooiidinj Towns Told Fearlessly and Without Bias %M Yolume LXI, NO
ALL siiili BED BANK and Sonooiidinj Towns Told Fearlessly and Without Bias %m yOLUME LXI, NO. 34. RED BANE, N. J., THURSDAY, FEBRUARY 16, 1939. Hospital Auxiliary Clarence Bettman Rumson Acts To Church To Observe Cke To Address Two Hears Dr. Podell Elected Chairman 85th Anniversary . Washington Trip, Dr. Alfred A. Podeli was guest License All Dogs In celebration of Its 89th anniver- speaker at a luncheon meeting of sary, the Navcslnk Methodjst ehur.ch Meetings Wednesday Fair Haven auxiliary of Rivervlew Of Curb Exchange In The Borough will bold a family reunion of the Approved ByBoa^l^ hospital Monday afternoon at the members Tuesday evening at the Episcopal parish house. Dr. Podell, I Navestnk fire house. Dinner will be who is a member of the staff at Rumson Resident Unop- Pamphlets on Rabies to served at 7:30, after which speaking Red Bank Presbyterian and Keansburg Rivervlew, spoke to the group on and other entertainment will be pro- Leonardo High School Senior Class To hospital activity. ' posed Candidate for Re- Be Distributed to Every vided. -.- , . Mrs. John Ivins presided at the A feature of the evening will bo a : Methodists to Hear Racing Opponent meeting and announced that seven sponsible Position Home There history of the church prepared by Make Annual Excursion May'1,-2 anirJ^|i new members had joined the auxil- Miss Nornm Swan and read by the iary. They are Mrs. Jerome Ricei pastor, Rev. Wayne Archer. The Rev. Lester H.Clee, pastor of the Mrs. Richard Tice, Mrs.-John J. Ken- Clarence A. Bettman of Ridge Steps for a borough-wide distribu- story of the church's first SO years Tie dates of May 1, -&u&il Second Presbyterian church of New- Chamber Board nedy, Mrs. -
Sweet Treats Ingredients List
sweet treats ingredients list Menu 2019 (Issue 16)-Page 1 of 2 Vanilla Strawberry Teacake Buttermilk, eggs, self-raising flour, plain flour, sugar, salt, butter, white chocolate, cream cheese, freeze dried strawberry & dried flowers. Louise Cake Sugar, butter, coconut, gluten free plain flour, blueberry jam, Lime Yoghurt Syrup Cake raspberries, egg white, egg, brown sugar, lemon zest. Plain flour, butter, sugar, eggs, yoghurt, blueberries, icing sugar, lime (juice and zest), salt & baking powder. Hazelnut & Cranberry Meringue Sugar, egg whites, hazelnuts, raw sugar, hazelnut meal, Passionfruit & Poppy Seed Cake cranberries, cream, white chocolate, gluten free plain flour, Sugar, self-raising flour, butter, egg, milk, passionfruit, water butter & cream of tartar. & poppy seeds. Hazelnut, Orange and Blackberry Cake Pretzel Bar Butter, sugar, egg, hazelnut meal, orange pulp, gluten free Peanut butter, white chocolate, dark chocolate, butter, wheat plain flour, baking powder, salt, vanilla paste, blackberries, pretzels, sugar, water, glucose, puff cereal & peanuts. cream cheese, white chocolate, water. Lamingtons Italian Ricotta & Hazelnut Cake Eggs, sugar, plain flour, corn flour, butter, raspberry jam, Hazelnuts, gluten free plain flour, dark couverture chocolate, gelatine (animal based), icing sugar mix, Dutch cocoa, almond meal, thickened cream & shredded coconut. butter, caster sugar, whole egg, ricotta cheese, vanilla Lemon Buttermilk Tart extract, salt, cream, Buttermilk, sugar, eggs, butter, yoghurt, lemon, corn flour, glucose syrup & gold perlato dust. salt, gelatine & snow sugar. Pistachio Raspberry Teacake Frangipane & Berry Tart Eggs, almond meal, sugar, butter, pistachio paste, cream Almond meal, sugar, butter, eggs, plain flour, cream, salt, cheese, white chocolate & raspberry. raspberries & blueberries. Mandarin & Polenta Cake Walnut Maple & Bourbon Tart Oranges (whole), butter, sugar, almond meal, eggs, polenta Plain flour, butter, sugar, eggs, walnuts, maple syrup, glucose & baking powder. -
I N S P I R E D B Y C H R I S T I N E F E E H a N ' S D a R K S E R I
IIInnnssspppiiirrreeeddd bbbyyy CCChhhrrriiissstttiiinnneee FFFeeeeeehhhaaannn’’’sss DDDaaarrrkkk SSSeeerrriiieeesss 2 Dark Desserts Table Of Contents Introduction . 4 Recipes Mocha Cappuccino Cake (Kim Murphree) . 5 Earthquake Cake (T. Shirlene Cirulli) …6 Dark Wet Chocolate Cake (Karen Zimmerman) … 6 Dark Molten Chocolate Cakes (Abby Leavitt) …7 “Dark” Frozen Dirt Cake (Terry L. Wagner) … 8 Dark Chocolate Brown Sugar Pound Cake with Chocolate Glaze (Carol Houserman) … 8 Chocolate Kahula Bundt Cake (Janelle LaCourse) … 9 Cherry-Fudge Cake (Robin Peterson) … 10 Andi’s Carpathian Cake (Andi Titera) … 10 Molten Chocolate Cake (Kim B. Vo) … 11 Jaxon’s Jello Cake or Jaxon’s Blood Cake (Su-Pei Li) … 12 Diabetic Coma Cake aka: Texas Sheet Cake (Lisa Paysinger) … 13 Dark Temptation Chocolate Cake (Connie Deren) … 13 Dark Moist Chocolate Cake (Brenda Edde) … 14 Dark Chocolate Upside-Down Cake (Jane M. Stevens) … 15 3-Layer Dark Chocolate & Cherry Cake (Melissa Hart) … 16 Bloody Midnight Cake (Christine Hannigan) . 16 Chocolate Cherry Cake (Brenda J. Daniels) . 17 Connie’s Chocolate Comfort Cake (Constance Benham) …18 Pudding Parfaits with Oatmeal-Walnut Crunch (Eddie L. Thacker) … 19 Chocolate Triple Layer Pie (Ada Byram) …19 Black “Carpathian” Forest Stuffed Cupcakes (Tammy Taylor) … 20 Dark Chocolate Cool Whip Cookies (Soemer Simmons) …21 Toffee Grahams aka Microwave Heath Bars (Jean Paquin) …21 Oreo Cookie Surprise (Bambi L. Wellman) … 22 Festive Punch (Stephanie Azmoudeh) … 22 Dark Moon Cakes (Anna Jost) … 23 Dark Chocolate Tapioca Pudding with Strawberries (Amanda Brown) … 24 Chocolate Passion Bowl (Kelley Granzow) … 24 Chocolate Cherry Bars (Peg Barker) … 25 Carpathian Reading Snack (Tempe Hembree) … 26 Sinfully Sweet Bouillie (Suzanne LeBlanc) …26 “Love Bites” (Stephanie Schmachtenberger) …27 Death by Chocolate (Glenda Carner) … 28 Dark Hedgehog Slice (Elizabeth Woodall) … 28 Dark Chocolate Delight (Romona Graves) … 29 Chocolate Cups (Jill Purinton) … 30 Chocolate Caramel Diamonds (Eddie L. -
The International Jewish Cook Book
THE INTERNATIONAL JEWISH COOK BOOK By FLORENCE KREISLER GREENBAUM Instructor in Cooking and Domestic Science 1600 RECIPES ACCORDING TO THE JEWISH DIETARY LAWS WITH the RULES for KASHERING * * * * * THE FAVORITE RECIPES OF AMERICA, AUSTRIA, GERMANY, RUSSIA, FRANCE, POLAND, ROUMANIA, Etc., Etc. SECOND EDITION 1919 *PUBLISHERS' NOTE* It is with pleasure, and pardonable pride, that the Publishers announce the appearance of The International Jewish Cook Book, which, "though we do say it ourselves," is the best and most complete kosher cook book ever issued in this country. It is the direct successor to the "Aunt Babette Cook Book," which has enjoyed undisputed popularity for more than a generation and which is no longer published. The International Jewish Cook Book is, however, far superior to the older book. It is much larger and the recipes are prepared strictly in accordance with the Jewish dietary laws. The author and compiler, Mrs. Florence K. Greenbaum, is a household efficiency woman, an expert Jewish cook, and thoroughly understands the scientific combining of foods. She is a graduate of Hunter College of New York City, where she made a special study of diet and the chemistry of foods. She was Instructor in Cooking and Domestic Science in the Young Women's Hebrew Association of New York, and is now Instructor and Lecturer for the Association of Jewish Home Makers and the Central Jewish Institute, both under the auspices of the Bureau of Jewish Education (Kehillah). Mrs. Greenbaum knows the housewife's problems through years of personal experience, and knows also how to economize. Many of these recipes have been used in her household for three generations and are still used daily in her home. -
The Lodge at Pebble Beach Wedding Reception Menus the Lodge at Pebble Beach Wedding Reception Menus
THE LODGE AT PEBBLE BEACH WEDDING RECEPTION MENUS THE LODGE AT PEBBLE BEACH WEDDING RECEPTION MENUS TABLE of CONTENTS RESORT CULINARY GUIDE 3 COCKTAIL RECEPTIONS Canapés 4 Displays and Stations 5 DINNERS Gourmet Plated Dinners 7 Artisanal Plated Dinners 11 Select Buffet Dinners 12 CUSTOM WEDDING CAKES 16 BAR SELECTIONS 17 RESORT CULINARY GUIDE executive chef: benjamin brown | corporate pastry chef: john hui, cepc, aac • All menus are subject to the current service charge of 20%. The Lodge at Pebble Beach retains a portion of the service charge as an administrative fee; the remainder of the service charge is distributed to Banquets employees. • Current sales tax will be applied to all food and beverage items. • Buffets are designed for a maximum of two hours of service. A surcharge of $10 plus service charge and current tax per guest, per hour will apply for extended service. • Catered events that extend beyond six hours are subject to a surcharge. • Plated Dinners include Appetizer, Soup or Salad, Freshly Baked Rolls, Entrée and Dessert. • Meal pricing is inclusive of freshly brewed Peerless Coffee, Decaffeinated Coffee, Assorted Teas and Hot Chocolate • Pre-guaranteed split entrée choices are priced at the highest menu item with chef’s choice of accompaniments. • Tableside choices are priced at the highest menu item plus $25 plus service charge and current tax per guest. • Final guarantee of attendance is due three (3) working days prior to event. If guarantee is not provided, the most recent guest count will be regarded as guarantee, or actual attendance, whichever is greater. • Pebble Beach Resorts does not permit distribution or service of food or beverages which are not purchased by The Lodge at Pebble Beach. -
Election Ruling Keeps Coventry Council Running
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