Bremer Lasagna Cooking Instructions
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TEMPTING TARTS Your Choice - 5.99 Strawberry Tart a Butter Tart Filled with Custard and Finished with Freshly Glazed Strawberries
® Owned and operated by the same family for over 56 years. Our one and only location. TEMPTING TARTS Your choice - 5.99 Strawberry Tart A butter tart filled with custard and finished with freshly glazed strawberries. Fruit Tart A butter tart shell filled with custard and finished with an assortment of fruit. Lemon Rush Tart A buttery graham cracker crust filled with a sweet tart lemon filling. Whipped Philly Cream Cheese and vanilla cake finished with a cloud of whipped cream. SWEET SINGLE PASTRIES Almond, Apricot Cannoli Almond Horseshoe & Raspberry Bar A cinnamon shell filled with a Made with sliced almonds and Made with sliced almonds, sweet ricotta cheese filling and almond paste - 4.99 almond paste and a raspberry and chocolate chips - 3.99 apricot filling - 4.99 Black & White Chocolate Ganache Cookie Bowties Chocolate cake and chocolate Thin round sponge cake dipped Made with cream cheese mousse covered with a in fudge icing and white laced dough, pecans and chocolate ganache and fondant - 2.79 brown sugar - 4.99 finished with semi-sweet chocolate chips - 4.99 Napoleons Hamentashen French pastry layered with Your choice of apricot Peanut Butter Bavarian cream and finished or cherry- 3.99 Ganache with fondant icing - 5.49 Chocolate cake and peanut Gourmet Cupcake butter mousse covered with Visit our display case for today’s chocolate ganache and finished variety - 2.99 with peanut butter chips - 4.99 Custard Eclair Cinnamon Stick Finished with fudge icing - 4.99 Made with cream cheese laced dough and rolled with Tiramisu cinnamon sugar - 4.99 Espresso soaked sponge cake filled with a light mascarpone Brownies filling, dusted with cocoa - 4.99 A moist rich brownie and finished with a fudge icing - 2.99 Please stop by and visit our dessert case for additional daily creations not listed on our menu. -
Handling of Apple Transport Techniques and Efficiency Vibration, Damage and Bruising Texture, Firmness and Quality
Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences PUBLISHED BY: B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ACTIVITIES OF WP9 IN THE CENTRE OF EXCELLENCE AGROPHYSICS CONTRACT NO: QLAM-2001-00428 CENTRE OF EXCELLENCE FOR APPLIED PHYSICS IN SUSTAINABLE AGRICULTURE WITH THE th ACRONYM AGROPHYSICS IS FOUNDED UNDER 5 EU FRAMEWORK FOR RESEARCH, TECHNOLOGICAL DEVELOPMENT AND DEMONSTRATION ACTIVITIES GENERAL SUPERVISOR OF THE CENTRE: PROF. DR. RYSZARD T. WALCZAK, MEMBER OF POLISH ACADEMY OF SCIENCES PROJECT COORDINATOR: DR. ENG. ANDRZEJ STĘPNIEWSKI WP9: PHYSICAL METHODS OF EVALUATION OF FRUIT AND VEGETABLE QUALITY LEADER OF WP9: PROF. DR. ENG. BOHDAN DOBRZAŃSKI, JR. REVIEWED BY PROF. DR. ENG. JÓZEF KOWALCZUK TRANSLATED (EXCEPT CHAPTERS: 1, 2, 6-9) BY M.SC. TOMASZ BYLICA THE RESULTS OF STUDY PRESENTED IN THE MONOGRAPH ARE SUPPORTED BY: THE STATE COMMITTEE FOR SCIENTIFIC RESEARCH UNDER GRANT NO. 5 P06F 012 19 AND ORDERED PROJECT NO. PBZ-51-02 RESEARCH INSTITUTE OF POMOLOGY AND FLORICULTURE B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ©Copyright by BOHDAN DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES LUBLIN 2006 ISBN 83-89969-55-6 ST 1 EDITION - ISBN 83-89969-55-6 (IN ENGLISH) 180 COPIES, PRINTED SHEETS (16.8) PRINTED ON ACID-FREE PAPER IN POLAND BY: ALF-GRAF, UL. -
Enzymes in Fruit Juice Production
Background information enzymes in fruit juice production Jam-makers have valued it for hundreds of years, wine-makers endeavour to destroy it and food technologists are variously trying to block or improve the enzymes that attack it. After cellulose, pectin is one of the most abundant carbohydrates on Earth. Yet despite its importance in the production of food and drink, pectin and the enzymes that break it down seldom receive the attention they deserve. This article describes the rôle of pectin, pectinases and other enzymes in fruit juice production. Structure of fruit microfibrils are arranged at random rather than in the stronger regular pattern seen in the secondary The structure of plant cells and the way they are wall. Degradation of the cellulose microfibrils leads built into tissues is complex. Only a simplified to breakdown of the cell walls and their eventual description will be given here, including sufficient disintegration. Table 1 shows the proportions of detail for the reader to appreciate the action of various materials found in the cell walls of some enzymes in fruit juice production. important fruit crops. Fruits are comprised mostly of parenchyma cells. These are relatively simple ‘general purpose’ plant Changes to fruit during ripening cells, with thin walls made of two layers. The outermost of these, the primary cell wall, is made There are two main stages in the formation of fruit. from cellulose fibres called microfibrils surrounded Soon after fertilisation the cells of the ovary (and by a matrix of pectins, hemicelluloses and proteins. in fruit like apples, those of the surrounding tissue The inner, or secondary, cell wall is similar but as well) divide rapidly. -
Classic Apple Pie Recipe from Paula Haney's the Hoosier Mama
Classic Apple Pie Recipe from Paula Haney’s The Hoosier Mama Book of Pie: Recipes, Techniques, and Wisdom from the Hoosier Mama Pie Company Yield: Makes one 9-inch (22.5 cm) pie What You Need: 1 double-crust pie dough shell 8 cups apples, peeled and chopped into bite-sized pieces (roughly 1 inch long by ¾ inch thick {2.5 cm by 19 mm]) 1 tablespoon lemon juice ¾ cup granulated sugar 3 tablespoons dark brown sugar 1 tablespoon plus 1 teaspoon tapioca starch 1 tablespoon cornstarch 1 teaspoon Chinese five-spice powder ½ teaspoon kosher salt Crust dust (recipe follows) for sprinkling 1 tablespoon unsalted butter, cut into small pieces Pie wash (recipe follows) for brushing on the top of the pie What You Do: 1. Place the apples in a medium bowl. Add the lemon juice and toss with a spatula until the apples are well coated. 2. Place the granulated sugar, brown sugar, tapioca starch, cornstarch, Chinese five-spice powder, and salt in a small bowl and whisk to combine. Pour the dry ingredients into the bowl of apples and mix until the apples are again well coated. Set aside to macerate for at least 25 minutes. 3. Place a colander over a medium bowl and transfer the macerated apples to the colander, making sure to scrape down the side of the bowl to get all the juices, sugars, and starches. Let the apples drain for 25 minutes. 4. Pour the drained juice into a small saucepan, scraping down the side and bottom of the bowl to get every drop. -
Copy of Rosh Hashanah Recipe Booklet 2
VEGAN ROSH HASHANAH RECIPES From JEWISH VEG JewishVeg.org @JewishVeg Roasted Butternut Squash & Apple Soup BY MADDIE - @thejewishvegan Ingredients Roasted Squash & Apples Butternut squash, deseeded and chopped into 1- inch pieces 6 Gala apples, chopped into 1-inch pieces 2 Tbsp olive oil Dash of salt and sprinkle of pepper Soup Ingredients 4 cups water 1 tsp onion powder 1 tsp garlic powder ¼ tsp cayenne pepper, to taste Cashew Cream 1 cup cashews ½ cup water 2 Tbsp nutritional yeast 2 Tbsp olive oil 4 Tbsp vegetable broth (or sub additional water) ½ Tbsp apple cider vinegar Salt & pepper to taste Directions Preheat the oven to 425°F. Mix the butternut squash, apples, olive oil, salt, and pepper together. Add the apples and butternut squash to a parchment paper-lined tray in a single layer (use 2 trays if needed). Place in the oven for 55 minutes, flipping the squash and apples after 20 minutes. If using 2 trays, switch which rack the trays are on after flipping. While the apples and squash are roasting, boil the cashews in water for 15 minutes. Drain and add to a blender with the rest of the ingredients. Blend until smooth and creamy. Set aside. Once the squash and apples finish roasting, add them to a blender in batches. Blend until smooth and fully combined. After each batch, pour into a pot until everything is blended. In the pot, add the rest of the soup ingredients. Heat over medium heat to bring to a simmer. Let simmer uncovered for 10 minutes. Serve hot with cashew cream poured on top as desired. -
Shavuot: Cheesecake Vs Blintzes
Kehila is brought to you by: | Monthly June 2014 Shavuot: Cheesecake vs Blintzes In this Issue A Rabbi’s Word (by Rabbi Holocaust Remembrance ULPS Bienniel Door project 3 Paul Arberman) 7 Kehila Quiz 11 Mosaic Chairman’s Yom HaShoah at Wembley Letters to the Editor 4 message (by Harry Grant) 8 12 Friends of the Earth Mosaic Lunch Club and Mosaic Events 5 Middle East 9 Food for Fun 14 Get in Touch! Mosaic at the EUPJ Mosaic Moments (from What’s On 6 conference in Dresden 10 Seder thru Lag B’Omer) 16 . Notable events HEMS CONDOLENCES TO: Mosaic Reform Paulette Sachon on the death of her CONDOLENCES TO: mother, Rita Shaffer The family of Des Rayner A Rabbi’s The family of Rosalind Avadis HAPPY BIRTHDAY WISHES FOR MAY AND JUNE TO: Lew Leaderman on the death of his wife, Stella Harrison Rutstein (7) The family of Esther Silverman Connor Buchalter (11) Bill Fishman on the death of his Lily Rafalin (13) Word brother, Albert Kezia Rosenberg (15) Maureen Daniels on the death of her Each month, one of the Mosaic community rabbis will provide Erez Goldenberg (16) Welcome husband, Philip. Also to their sons – to this first edition of the Kehila- a message for us. We start-off with some words from Rabbi Amanda Kersen (50) Andrew and Jonathan Monthly Newsletter, the slightly Irene Berkovitch (75) smaller, but equally pretty sister Paul Arberman of Hatch End Masorti Synagogue Harold Curry (93) MAZEL TOV TO: of the Kehila Magazine, which Gerry Amias on the birth of his grandson, you received just before Pesach. -
Apple Recipe Book
© SOUTHERN PLATE 2020 CONTENTS Apple Dapple Cake The perfect blend of fresh apples and buttery brown sugar, this might be the the most moist cake you'll ever bake. Caramel Apple Dump Cake Bring your love of caramel into play with this perfect fall dessert. Simply "dump" all the ingredients in and bake! Mama's Apple Spice Muffins Mama’s Apple Spice Muffins are made just Freezer Apple Pie about every week in our kitchen. You won't find This special recipe is unlike any other, anyone who does not absolutely love these creating a perfect classic apple pie to muffins! celebrate and share with those I love the most. Cinnamon Apple Loaded Bread Take full advantage of fresh local apples with Apple Butter this recipe - this Cinnamon Apple Bread Loaded The complex taste of the spices are easy to with Crunch is a showstopper. achieve with one of the easiest recipes I’ve brought you so far! Apple Snack Cake Caramel Apple Cheesecake Combine the flavor of graham cracker crumbs, Bring your caramel apples memories to life fresh apples, butter, and sugar — perfect for with this recipe and enjoy watching your breakfast, with a cup of coffee while visiting family devour every crumb on their plate. friends, or any other time of day. Fried Apples Baked Apples Add this easy and delicious plate to your Keep the whole family happy with this recipe, special birthday menus as a treat, or as an and if there is any leftover, add to a hot bowl of excellent Thanksgiving side! oatmeal at breakfast. -
Alcovecafe & BAKER Y BAKERY MENU
BAKERY MENU SPECIAL ORDER LAYER CAKES (cont.) LAYER CAKES (cont.) everything is available for special order. green tea cake white chocolate macadamia please telephone us with advance layers of green tea cake filled with green tea mousse three layers of white cake with white chocolate chips, and vanilla buttercream topped with creamy white frosting and filled with notice, 48-72 hours if possible. some of macadamia nuts. topped and surrounded with more our cakes are available in sizes ranging key lime macadamia nuts from 4” baby cakes to large sheet cakes three layers of key lime cake, frosted with lime pumpkin spice cake that serve 100’s of guests. please buttercream, topped with zest and lime curl with creamy cream cheese icing and sprinkled with finely inquire for details chopped pecans lemon coconut three layers of lemon cake baked with fresh lemon juice peanut butter fudge cake with advance notice, our pricing is as and lemon zest, layered with cream cheese frosting and three layers of dark chocolate cake, filled with milk follows: coconut chocolate frosting, coated in ganache and drizzled with peanut butter 11” cakes $65.00 lemon with blueberries or raspberries white chocolate fudge cake (serves 12-16 people) three layers of lemon cake with generous fruit swirled three layers dark chocolate cake, filled with milk throughout. filled with creamy frosting and topped with chocolate frosting, layered with a rich white chocolate a lemon glaze frosting and drizzled with dark chocolate cheesecakes $55.00 (serves 10-12 people) lemon poppy -
The Dirty Cheesecake
The Dirty Cheesecake Snickers Bar Cheesecake $10.99 New York cheesecake dipped in Ghirardelli milk chocolate Covered in snickers bites and drizzled with homemade salted caramel sauce. PB and Jelly Time Cheesecake $10.99 New York cheesecake dipped in Ghirardelli milk chocolate Covered with creamy peanut butter and drizzled with homemade strawberry jam. Allergy Shot Cheesecake $10.99 New York Cheesecake dipped in Ghirardelli milk chocolate topped with brownie bites rolled in graham cracker crumbs and covered with homemade torched marshmallows. Oreo Dream Cheesecake $10.99 New York cheesecake dipped in Ghirardelli milk chocolate Covered with crushed Oreo drizzled with homemade chocolate and white chocolate sauce. Raspberry Madness Chocolate $10.99 New York cheesecake dipped in Ghirardelli milk chocolate Triple Chocolate Cheesecake $10.99 rolled in white chocolate chips topped with homemade New York cheesecake dipped Ghirardelli milk chocolate raspberry jam. rolled in brownie bites sprinkled with chocolate sprinkles and drizzled with chocolate sauce. Funfetti Birthday Cheesecake $10.99 Funfetti New York cheesecake dipped in Ghirardelli milk chocolate rolled in rainbow sprinkles and drizzled with chocolate sauce. Dulce de Leche $10.99 New York cheesecake dipped in Ghirardelli milk chocolate drizzled with caramel and salted caramel sauce. Peanut Butter Finger Cheesecake $10.99 New York cheesecake dipped in Ghiradelli milk chocolate rolled into crushed Butterfinger cookies and drizzled with creamy peanut butter. Pecan Pie Cheesecake $10.99 New York cheesecake dipped in Ghirardelli milk chocolate rolled in pecan drizzled with caramel and salted caramel and sprinkled with cinnamon. Oreo Nutella $10.99 New York cheesecake dipped Ghirardelli milk chocolate and rolled in oreo crumbs drizzled with Nutella and topped with oreo. -
COMPARING APPLES to APPLES Single-Varietal Hard Apple Cider Testing
COMPARING APPLES TO APPLES Single-varietal hard apple cider testing Prepared by the UW-Madison Center for Integrated Agricultural Systems Authors: Julie Dawson, Michelle Miller, Matt Raboin, Nicholas Smith, Eleanor Voigt, Cris Carusi and Ruth McNair November 2019 SINGLE-VARIETAL HARD APPLE CIDER TESTING i This report is a joint effort of: The Center for Integrated Agricultural Systems (CIAS) is a research center for sustainable agriculture in the College of Agricultural and Life Sciences, University of Wisconsin-Madison. CIAS fosters multidisciplinary inquiry and supports a range of research, curriculum and program development projects. It brings together university faculty, farmers, policy makers and others to study relationships between farming practices, farm profitability, the environment and rural vitality. For more information, visit www.cias.wisc.edu or call 608-262-5200. Fermentation Sciences at the University of Wisconsin-Madison is a comprehensive program of instruction, industry outreach and research. We work in partnership with Wisconsin breweries, wineries and vineyards to design educational experiences that prepare students for careers in fermen- tation sciences while simultaneously celebrating Wisconsin’s rich and growing industry in fermented food and beverages. See https://fermentations.foodsci.wisc.edu/ The Seed to Kitchen Collaborative connects plant breeders to Wisconsin farmers and chefs, to create delicious, well-adapted varieties for local and organic production systems. This collaboration presents a unique opportunity to focus on variety characteristics important to local food systems, such as flavor, fresh-market quality and productivity on smaller-scale diversified farms. See https://seedtokitchen.horticulture.wisc.edu/about.html This project was sponsored by the United States Department of Agriculture Sustainable Agri- culture Research and Education (SARE) program in the North Central Region, project number ONC17-030, and the David S. -
Desserts Desserts Desserts
DESSERTS DESSERTS DESSERTS FILOMENA CANNOLI-$12 FILOMENA CANNOLI-$12 FILOMENA CANNOLI-$12 This “Past meets present” version of a Italian Classic features the same old world recipe This “Past meets present” version of a Italian Classic features the same old world recipe This “Past meets present” version of a Italian Classic features the same old world recipe cream just like mamma used to make (and all the mammas before her) but with a cream just like mamma used to make (and all the mammas before her) but with a cream just like mamma used to make (and all the mammas before her) but with a delicious “shell”. It will only take one bite to fall in love. It’s our staff’s favorite. delicious “shell”. It will only take one bite to fall in love. It’s our staff’s favorite. delicious “shell”. It will only take one bite to fall in love. It’s our staff’s favorite. COOKIES n’ CREAM-$12 COOKIES n’ CREAM-$12 COOKIES n’ CREAM-$12 Our thick and creamy white chocolate Mousse blended with almost 2 full pounds of Our thick and creamy white chocolate Mousse blended with almost 2 full pounds of Our thick and creamy white chocolate Mousse blended with almost 2 full pounds of chopped Oreo cookies. Fudgy flourless chocolate cake on top and bottom make it look chopped Oreo cookies. Fudgy flourless chocolate cake on top and bottom make it look chopped Oreo cookies. Fudgy flourless chocolate cake on top and bottom make it look like a huge cookie! Decorated with whole Oreos. -
The Partial Compositional Characteristics of Apple Juice from 175 Apple Varieties Thomas A
ARTICLE IN PRESS JOURNAL OF FOOD COMPOSITION AND ANALYSIS Journal of Food Composition and Analysis 18 (2005) 213–221 www.elsevier.com/locate/jfca Original Article The partial compositional characteristics of apple juice from 175 apple varieties Thomas A. Eiselea,*, Stephen R. Drakeb a Analytical Services, Tree Top Inc., 111 S. Railroad Avenue, PO Box 248, Selah, WA 98942, USA b Agricultural Research Service, USDA, 1104 N. Western Avenue, Wenatchee, WA 98801, USA Received 14 April 2003; received in revised form 30 October 2003; accepted 6 January 2004 Abstract The partial compositional characteristics were determined for apple juice from 175 non-commercial varieties of apples developed from scion wood collected from approximately 12 countries and several USA geographical areas. Juices from many of the varieties were high in malic acid and potassium. Mean values for many of the attributes did not match existing compositional database value means. However, some of the overall minimum and maximum values for the various attributes (i.e., Brix, pH, ash, TA, sucrose, glucose, fructose, sorbitol, malic, citric, fumaric, sodium, and calcium) in this study compared reasonably well with existing compositional database values. Distribution of phenolics between the various varieties was highly variable with some juices containing little if any phenolic compounds. Chlorogenic acid and phloridzin were detected in all varietal samples while arbutin and HMF were not measurable. The data developed should be useful with other databases in describing authentic apple juice and in the development of future apple commercial varieties to target specific consumer requirements. r 2004 Elsevier Inc. All rights reserved. Keywords: Apple juice; Composition; Varieties; Carbohydrates; Phenolics; Acids; Database 1.