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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
Flavor Profiles and How to Balance and Enhance These Flavors in Your Cooking
GUIDE TO Here’s your guide to basic flavor profiles and how to balance and enhance these flavors in your cooking. With this info you’ll create FLAVOR PROFILES perfectly balanced and flavorful culinary masterpieces! SALTY & SAVORY/UMAMI BITTERNESS Balances bitterness. Enhances sweetness. Balances sweet, salt. THE FLAVOR STAR SALTY/ UMAMI IF YOU NEED TO ADD SALT/UMAMI ENHANCES IF YOU NEED TO ADD BITTER Brings out the other flavor SPICE SWEET BALANCES KOSHER SEA ANCHOVIES/ HARD CHEESES, Counteracts the other SALT SALT ANCHOVY PASTE LIKE PARMESAN flavor. If your dish is COFFEE COCOA/CACAO GRAPEFRUIT JUICE BEER experiencing too much of BITTER SOUR one flavor, use a balancing FOOD INGREDIENTS THAT ARE BITTER flavor to level it out. SOY FISH PICKLED SAUCE SAUCE SEAWEED MISO VEGETABLES Balances sourness, bitterness, DANDELION GREENS ENDIVES BROCCOLI SPINACH FOOD INGREDIENTS THAT ARE SALTY/UMAMI SWEET spice. Enhances saltiness. IF YOU NEED TO ADD SWEET MUSHROOMS TOMATOES BACON AND OTHER CURED MEATS KALE OKRA BITTER MELON RADICCHIO MAPLE JAM SOUR SUGAR STEVIA SYRUP HONEY SPICY Balances spice, sweetness. Enhances saltiness. Balances sour, sweet. IF YOU NEED TO ADD SOUR IF YOU NEED TO ADD SPICE BALSAMIC APPLE CIDER BBQ MOLASSES VINEGAR VINEGAR KETCHUP SAUCE LEMON LIME ORANGE VINEGARS LIKE SHERRY, RED, RICE, JUICE JUICE JUICE BALSAMIC, APPLE CIDER FOOD INGREDIENTS THAT ARE SWEET HOT SAUCES WASABI HORSERADISH DIJON MUSTARD PICKLED BUTTERNUT, TOMATO PASTE YOGURT SOUR CREAM SWEET CORN BEETS KABOCHA VEGETABLES CARROTS POTATOES SQUASH HARISSA JALPEÑOS HABAÑEROS FOOD INGREDIENTS THAT ARE SOUR FOOD INGREDIENTS THAT ARE SPICY RADISHES TOMATOES SUGAR MOST ARUGULA (WHEN RAW) WATERCRESS SNAP PEAS FENNEL PARSNIPS PEAS FRUIT helping home cooks live To learn more about adding flavor to your meals visit happier, simpler, smarter in the kitchen cooksmarts.com/flavor. -
Homemade Vinaigrettes & Dressings
Homemade Vinaigrettes & Dressings DRESS IT UP! 9 Homemade Vinaigrettes & Dressings Vinaigrettes and dressings (we use the terms interchangeably) are a wonderful and simple way to add flavor and nourishment to the meals you make. Beyond their traditional role in salads, ratio is perfect and packs a nice vinegar you can use them to marinade proteins, punch. You can also thin out the vinaigrette as a flavor component for stir fries, a with water if you wish. light enhancement to steamed or roasted vegetables and even as a light dipping Ingredient Choice sauce for raw vegetables. There are many different oils to use from and substitutions can be made in every The beauty of making your own dressing recipe. Extra-virgin olive oil is a top choice is having the choice to use the freshest for homemade dressing, but you can also ingredients and mixing them up in choose avocado oil as a change. Walnut or interesting ways. Dressings also provide hazelnut oil and beautiful pungency to salad an easy way to add health supporting dressings as does toasted sesame oil which (and gene talking) herbs and spices, giving adds those delightful nuances to Asian your body more good food “information” inspired dishes. to work with. Once you make your own dressings, it’s hard to think of reaching for Vinegars vary in acidity and flavor, and store-bought versions which frequently there are many fantastic choices like contain additives and stabilizers. champagne, balsamic, red wine, sherry, apple cider, rice wine and white vinegar. Citrus such A classic vinaigrette is a basic type of as fresh lemons, oranges or limes, can be a dressing that combines oil and vinegar, great addition or substitution for a vinegar. -
Chicken Caesar Sandwich Yield: 4 Servings This Recipe Comes from Ina Garten's Barefoot Contessa Cooking Show. the First
Chicken Caesar Sandwich Yield: 4 servings This recipe comes from Ina Garten’s Barefoot Contessa cooking show. The first time I made this, I did not have any mayonnaise (blasphemy in my house!), so I attempted to make my own for the very first time. I used all olive oil (bad move) and when I was serving the sandwich to my friend and Brother, they had olive oil dripping down their arms from the “mayonnaise” I had attempted to make and were thoroughly disgusted. Needless to say, that first time was a Bit of a disaster, but learn from my mistake and make sure you always have plenty of mayonnaise on hand; I always have a Back-up jar in the pantry now. This sandwich is so many great things comBined into one: Caesar salad, juicy roasted chicken, sun- dried tomatoes and good Parmesan cheese. FOR THE CHICKEN: 2 pounds Bone-in, skin-on chicken breasts 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground Black pepper 8 slices pancetta, thinly sliced DRESSING: 2 to 3 garlic cloves 2 tablespoons chopped fresh flat-leaf parsley 1-1/2 teaspoons anchovy paste 1 teaspoon Dijon mustard Juice of 1 lemon 1/2 cup mayonnaise TO SERVE: 1 large ciabatta Bread, or 4 ciabatta rolls 2 ounces Baby arugula 1/2 cup sun-dried tomatoes* 8 to 10 chives, finely minced 1 cup Parmesan (aBout 2 to 3 ounces), thickly shaved with vegetaBle peeler *I prefer to use the dry-packed sun-dried tomatoes, instead of the oil-packed tomatoes as they can sometimes have an off taste from the oil. -
Pastry Biscotti
Biscotti Pastry Assorted Almond Biscotti by the Mike's Famous Cannoli: Pound Handmade Shells, Fresh Rich Code: PERLBBISCOTTIASST Chocolate-Cream Filling, REAL Price: $15.00 Pistachios-10CT Code: CANNOLICHOCOLATE10CT Plain Almond Biscotti by the Price: $30.00 Pound Code: PERLBBISCOTTIPLAIN Price: $15.00 Mike's Famous Cannoli: Handmade Shells, a Favorite Fresh Yellow-Cream Filling, REAL Dark Almond Nut Biscotti by the Pistachios-10CT Pound Code: CANNOLIYELLOW10CT Code: PERLBBISCOTTIDARK Price: $30.00 Price: $15.00 "Mike's LobsterTails (La Chocolate Dipped Almond Nut Sfogliatella): Handmade Shells, Biscotti By the Pound with Fresh Cream Filling – 4 CT" Code: PERLBBISCOTTIDIPPED Code: LOBSTERTAIL4CT Price: $15.00 Price: $20.00 Mikes Famous Cannoli: Handmade Plain Anise Biscotti by the Pound Shells,Fresh Rich Ricotta-Cream Code: PERLBBISCOTTIANIS Filling, REAL Pistachios-10CT Price: $7.00 Code: CANNOLIRICOTTA10CT Price: $30.00 Lemon Flip Cookies by the Pound Cookies Code: PERLBLEMONFLIP Price: $15.00 Plain Macaroons by the Pound Code: PERLBPLAINMAC Price: $15.00 Fig Filled and Frosted Cookies by the Pound Code: PERLBFIGFROSTED Price: $15.00 5 Lb. Tray of mixed Italian Cookies Code: 5LBMIXEDTRAY Price: $60.00 Raspberry Macaroons by the Pound Code: PERLBRASPBERRYMAC Price: $15.00 Mixed Italian Cookies by the Pound Code: PERLBMIXITALIAN Price: $15.00 Apricot Macaroons by the Pound Code: PERLBAPRICOTMAC Price: $15.00 Colorful Champagne Cookies by the Pound Code: PERLBCOLORCHAMP Price: $15.00 Pignoli Nut Macaroons by the Pound Green Dessera Macaroons -
Display Platters Small Serves 5-10 Medium Serves 10-15 Large Serves 15-20
*Please Note That All Prices Are Subject to Change* Hors d’Oeuvres Display Platters Small Serves 5-10 Medium Serves 10-15 Large Serves 15-20 Antipasto Platter – Imported Dry Sausage, Salami, Sopressata & Prosciutto di Parma, Aged Provolone, Parmigiano Reggiano & Homemade Fresh Mozzarella Cheeses, Oil Cured Sundried Tomatoes, Marinated Olives, Artichoke Hearts & Mushrooms, Fire-Roasted Red Peppers, Roma Plum Tomatoes & Fresh Basil Sm. $55.00 Med. $95.00 Lg. $175.00 Fresh Mozzarella & Tomato Platter – Generous slices of our Homemade Fresh Mozzarella layered with Roma Plum Tomatoes & Fresh Basil Sm. $45.00 Med. $75.00 Lg. $135.00 Gourmet Cheese Platter – A fine assortment of imported and domestic cheeses beautifully displayed on a platter accompanied by crisp, gourmet crackers and adorned with grapes and fresh berries Sm. $50.00 Med. $90.00 Lg. $165.00 Vegetable Crudité Platter – Fresh spears of Carrots, Celery, Tri Color Peppers, Broccoli, Cauliflower, Yellow and Green Squash displayed on a platter with Creamy Spinach Dip Sm. $40.00 Med. $70.00 Lg. $120.00 Grilled Vegetable Platter – An assortment of Zucchini & Yellow Squash, Eggplant, Tri Color Belle Peppers, Asparagus, Carrots & Sweet Fennel drizzled with Extra Virgin Olive Oil and grilled to perfection Sm. $45.00 Med. $90.00 Lg. $110.00 Bruschetta Platter – Our Homemade Tuscan Crostini display on a platter with your choice of three of our Homemade Bruschetta. Choose from Classic Tomato, Artichoke, Roasted Eggplant, White Bean or Caponata Sm. $35.00 Med. $60.00 Lg. $95.00 Shrimp Cocktail Platter – Tender Gulf Shrimp served with our Tangy Cocktail Sauce garnished with Fresh Lemon Wedges 50 pcs. -
Ecannoli.Com 1-800-Larosa-2
LaRosa’s Mail Order Cookie Tins A 3 LB COOKIE TIN SHIPPED ANY WHERE IN THE COUNTRY. ORDER ONLINE AT ECANNOLI.COM Or CALL 1-800-LAROSA-2 79 E NEWMAN SPRINGS RD SHREWSBURY, NJ 07702 SURPRISE YOUR FRIENDS, FAMILY OR BUSINESS ASSOCIATES WITH A TIN OF LaROSA’S DELICIOUS GOURMET COOKIES! EACH LaROSA'S COOKIE TIN INCLUDES 3 LBS OF OUR FAMOUS COOKIES IN A DEC- ORATIVE TIN AND A GREETING CARD WITH YOUR PERSONAL MESSAGE. SELECT BUTTER COOKIE ASSORTMENT ITALIAN BISCOTTI ASSORTMENT 1/2 BUTTER 1/2 ITALIAN ASSORTMENT OR A WHOLE TIN OF ANY COOKIE (PIGNOLI WILL BE AN EXTRA CHARGE FOR A WHOLE TIN) OUR FANCY BUTTER COOKIE SELECTION CONSISTS OF: SPRINKLE COOKIES SANDWICH COOKIES * RASPBERRY * CHOCOLATE FUDGE * APRICOT * CHOCOLATE WALNUT * CHOCOLATE BUTTER CREME FLORENTINE LACE PEANUT BUTTER & JELLY RASPBERRY LINDZOR TARTS APRICOT LINDZOR TARTS TRUE 7 LAYER COOKIES FUDGE TOPS CHERRY COOKIES PIGNOLI ALMOND MACAROONS ALL OUR COOKIES ARE MADE WITH ONLY THE BEST INGREDIENTS, INCLUDING OUR PIGNOLI. WE ONLY USE THE BEST SPANISH NUTS THAT AREN’T BITTER OR DISCOLORED LIKE THE CHINESE PIGNOLI NUTS. La Rosa’s Cookie Tins are created for your personal gift giving needs. People will talk and remember your gift for years. Order Today! Call 1-800-LAROSA-2 Fax:732-842-8029 ECANNOLI.COM TRADITIONAL ITALIAN BISCOTTI ARE ONE OF OUR SPECIALTIES AT LaROSA’S. MADE FROM OUR 5TH GENERATION RECIPE THEY HAVE AN ABUNDANCE OF NUTS, FRUITS AND CHOCOLATES THAT ENHANCE OUR DELICIOUS COOKIE. BISCOTTI SELECTION INCLUDES: CHERRY VANILLA LEMON CHOCOLATE NUT (CASHEWS AND CHOCOLATE CHIPS) CHOCOLATE CHUNK CHOCOLATE HAZEL NUT HAZEL NUT ALMOND NUT CASHEW NUT S COOKIES SEEDED COOKIES YOUR COOKIES ARE DELIVERED IN THE TIN OF YOUR CHOICE SEALED FOR FRESHNESS; USING THE BEST PACKAGING TO PROTECT THE QUALITY OF OUR COOKIES. -
A Collection of Passover Recipes Passed Down from Generation to Generation
Temple Beth El of South Orange County’s BE Sisters and Adult Education Present A Collection of Passover Recipes passed down from generation to generation pesach 2021 enjoy these Passover recipes that have been passed down and shared from members of our community. Wishing you a joyous Passover from BE Sisters and Adult Education! "These recipes do include kitniyot. While it is permissible to use on Passover, it is not everyone’s custom." Charoset & Appetizers, 11 Classic Charoset Charosis Crunchy, Chopped (more, please!) Charoset Sephardic Passover Charoset Hot & Spicy Mexican Gefilte Fish Gefilte Fish Beet Horseradish Mold Soups & Salads, 21 Matzah Balls From my mom Shari’s Matzo Balls Passover Soup Muffins Cucumber Salad Main Course, 26 Holiday Brisket Instant Pot Jewish Brisket One-Dish Chicken & Stuffing Savory Baked Chicken Side Dishes, 35 Baked Apricot Tzimmes Apple Matzah Kugel Matzo Kugel Matzah Kugel Springtime Kugel Passover Apple-Cinnamon Farfel Kugel Mina Asparagus Nicoise Desserts, 47 Passover Mousse Chocolate-Macaroon Tart Coconut Macaroons Lemon Squares Rocky Road Cookies & Snacks, 54 Chewy Meringue Cookies Farfel-Almond Cookies Peanut Butter Cookies Pignoli Cookies Mini-Morsel Meringue Cookies Cinnamon Snack Bars Matzo Toffee Passover GranolA Apple Pie Passover Brittle Lemon Puffs Breakfast & Miscellaneous, 69 Spinach Frittata Kugel Muffins Passover Vegetable Muffins Matzot, Egg & Cottage Cheese Custard Green Chile Matzah Quiche Chocolate Dipped Potato Chips Charoset & Appetizers 11 Classic Charoset By Mona Davis Ingredients: 3 medium apples, such as Fuji or Honeycrisp, peeled and finely diced 1c. toasted walnuts, roughly chopped 1/4 c. golden raisins 1/4 c. sweet red wine, such as Manischewitz 1/2 tbsp. -
Signature Menus
Andrew Brancato Signature Menus th 100 anniversary/ holiday party WINTER 825 GUESTS ELEGANT SEATED DUET DINNER PASSED APPS Menu • LOBSTER + GOAT CHEESE • INSALTA LOLA ROSA ARANCINI frisee + lola rosa greens | Brussels sprout leaves | bacon | dried cranberry | asiago | smoked almond brittle | • PISTACIO-PESTO + champagne-shallot vinaigrette PROSCIUTTO GALETTE flatbread | goat cheese • BALSAMIC + ROSEMARY MARINATED FILET OF BEEF • FRIED OYSTERS truffle oil | crispy onion nest ON THE HALF SHELL • SHRIMP + CRAB CAKE bacon-horseradish dijon remoulade hollandaise • SPARKLING CRANBERRY + • YUKON, KALE + CANNELLONI BEAN CAKE (VEG. ENTRÉE) BRIE BRUSCHETTA roasted red pepper coulis crostini | mint leaf • ROASTED SWEET POTATOES oven caramelized | garlic-herb gremolata ENHANCEMENTS • OVEN ROASTED BRUSSELS SPROUTS • SPECIALTY COCKTAIL : dried cranberry | bacon THE LEGACY bourbon • ARTESIAN DINNER ROLLS bitters butter rosette ginger beer candied ginger Alternating desserts • BUTTER-PECAN BLONDIE TRIFLE PLACESETTINGS vanilla bean mascarpone | housemade salted caramel | sugar sculpture garnish • ALTERNATING GLASS GOLD • BLACK + WHITE TUXEDO CAKE RIM + SUNBURST BRONZE layered chocolate cake | dark chocolate custard | CHARGERS white chocolate mousse | white + dark chocolate shavings | chocolate cookie cigar • ESTATE GOLD CHINA + FLATWARE • GRAPE FUSCHIA SATIN NAPKINS Andrew Brancato Signature Menus SUMMER WEDDING SUMMER 165 GUESTS BUFFET STATIONS APPETIZERS STREET TACO station • ASSORTED DOMESTIC • MINI BARBACOA BEEF TACOS CHEESE jicama slaw | queso fresco -
Chef Tip Pasteurized Eggs Can Be Used If You Prefer Your Eggs Soft- Or Medium- Cooked
Swiss Chard Caesar Salad 1. Position 2 oven racks to upper and lower position; preheat oven to 350°. In medium bowl, toss bread, oil, 1 tablespoon garlic and thyme Prep: 20 minutes • Cook/Bake: 25 minutes Serves: 8 until evenly coated; spread in single layer on rimmed baking pan. On second rimmed baking pan, place bacon in single layer. Bake bread 4 ounces rustic bread, cut or torn into bite-size cubes or pieces mixture and bacon 25 to 35 minutes or until croutons are golden brown (about 4 cups) and bacon is crisp, stirring croutons once or twice and rotating pans ¼ cup Filippo Berio® Olive Oil between upper and lower racks halfway through cooking. With tongs, 6 garlic cloves, minced transfer bacon to paper towel-lined plate to drain; cool and coarsely chop. 1 tablespoon chopped fresh thyme leaves 1 pound OSCAR MAYER hardwood smoked bacon 2. Meanwhile, in medium saucepan, cover eggs with 1-inch water; heat 4 PICS large eggs to boiling over high heat. Remove pan from heat; cover and let stand 1 can (2 ounces) anchovy fi llets in oil, drained or 3 tablespoons 10 to 12 minutes for fi rm yolks. Drain; cover eggs with cold water. Peel anchovy paste eggs; cut each egg lengthwise in half. 1 cup KRAFT mayonnaise 3. In blender or food processor with knife blade attached, purée 1½ tablespoons GREY POUPON Dijon mustard anchovy fi llets, mayonnaise, mustard, lemon juice, Worcestershire, 1 tablespoon fresh lemon juice pepper and remaining 1 tablespoon garlic until smooth and creamy; 2 teaspoons HEINZ® Worcestershire sauce cover and refrigerate up to 3 days. -
Ivar's Ingredient List
Ivar’s Ingredient List Products delivered to Ivar’s may be occasionally substituted due to shortages at our food supplier. If a guest has an allergy to a particular product, employees should check the label on the product in addition to checking the ingredients listed here. CHOWDERS • White Clam Chowder – Clam Stock, Clams and Clam Juice, Chowder Mix, Potato, Bacon, Canola Oil, Flour, Dehydrated Onion, Modified Food Starch, Salt, Dehydrated Celery, Cultured Dextrose, Lemon Juice from Concentrate, and Spice. Contains Bacon, Clams (Shellfish), Cod (Fish), Wheat, Gluten, Milk, Soy, and Coconut (Tree Nut). • Red Clam Chowder – Clam Stock, Clams and Clam Juice, Calcium Disodium EDTA, Potatoes, Cottonseed Oil, Tomato Paste, Flour, Modified Corn Starch, Dehydrated Onion, Salt, Dehydrated Celery, and Spice. Contains Clams (Shellfish), Fish, Wheat, Gluten, and Milk. • Wild Alaska Salmon Chowder – Wild Alaskan Salmon, Salmon Stock, Milk, Cream, Potatoes, Roasted Red Bell Pepper Puree, Celery, Corn, Onion, Butter, Flour, Canola Oil, Lemon Juice from Concentrate, Chopped Garlic, Sea Salt, Spice, Sugar, Parsley, Modified Corn Starch, Natural Flavor, and Black Pepper. Contains Salmon (Fish), Wheat, Gluten, and Milk. • Alder Smoked Salmon Chowder – Water, Potatoes, Chowder Mix, Smoked Salmon, Canola Oil, Flour, Modified Corn Starch, Pesto Sauce, Alder Seasoning, Salt, Dehydrated Onions, Lemon Juice from Concentrate, Dehydrated Red Bell Peppers, Dehydrated Celery, Parmesan Cheese Base, Romano Cheese Base, Granulated Garlic, Chowder Spice, and Black Pepper. Contains Salmon (Fish), Wheat, Gluten, Milk, Soy, and Coconut (Tree Nut). BREADING • Batter (used on all regularly breaded products except Clam Strips and Chicken Strips) – Yellow Corn Flour, Bleached Wheat Flour, Salt, Leavening, Whey, Soy Flour, Sodium Alginate, Calcium Caseinate, and Natural Flavoring. -
Cakes Jumbo Cupcakes Cheesecakes Pies Pastries
CAKES PIES Prices as ring 2016 Small (6-8 servings) 21.95 Small Cake 10-12 servings Large (16-20 servings) 37.95 Large Cake 16-20 servings *Half Sheet Cake 50-60 servings* $75-80 Coconut Cream Add Edible Image to Any Cake - $10 Chocolate Banana Cream Banana Cream Keylime *Chocolate Mousse Cake - sm 39.95 lg 59.95 Peanut Butter Chiffon cake layers, chocolate mousse filling, Belgian sprinkles Chocolate Cream *Coconut Cream Cake - sm 39.95 lg 59.95 Fresh Fruit & Custard White cake layers, coconut cream filling, whipped cream exterior Apple Pie (small only) 18.95 *Raspberry White Chocolate Mousse Cake - sm 39.95 lg 59.95 Blueberry Crumb Pie (small only) 18.95 White cake layers, white chocolate mousse and raspberry filling, decorated with raspberry mousse & white chocolate curls Death by Chocolate - sm 39.95 lg 59.95 CHEESECAKES Flourless chocolate cake layers, kettle cooked fudge, Belgian sprinkles Small (10-12 servings) 38.95 Million Dollar Cake - sm 39.95 lg 59.95 Large (16-20 servings) 58.95 Three decadent layers; authentic chocolate mousse, NY style cheesecake, flourless chocolate cake Raspberry White Chocolate Cheesecake German Chocolate Cake - sm 39.95 lg 59.95 Chocolate Cheesecake Classic cake & filling wrapped in kettle cooked fudge & pecans Turtle Cheesecake *Oreo® Cookies & Cream Cake - sm 39.95 lg 59.95 Variety Cheesecake White & devils food cake layers, oreo® cookie mousse *Keylime Cheesecake* *Carrot Cake - sm 39.95 lg 59.95 *Butterfinger Cheesecake* Carrot cake layers, cream cheese frosting, walnuts *Red Velvet Cheesecake* *Red