Pastries, Cakes

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PASTRIES COOKIES: GLUTEN FREE AVAILABLE Parisian Macarons X Daily Nina (Chocolate, Espresso, Walnut) X Daily Raspberry Thumbprint Daily Chocolate Chip Daily Oatmeal Raisin Daily Peanut Butter Tea Cookies Daily Vegan Ginger Molasses Daily Chocolate Brownie Daily SCONES: Vanilla Current Daily Maple Walnut Daily Chocolate Rosemary Daily Savory Daily TARTS: Seasonal Daily Chocolate Ganache Daily Whipped Chocolate Ganache Daily Lemon Curd Daily Lime Curd Daily Fresh Seasonal Fruit Daily 1650 Park Avenue, Alameda, CA 94501 | 510.864.2733 | www.feelgoodbakery.com PASTRIES cont. CAKES: GLUTEN FREE AVAILABLE Cloud 9 Chocolate X Daily Dream Cake X Daily Classic Cheesecake Daily Classic Opera Cake F, S, S Vanilla Vanilla Daily Chocolate Chocolate Daily Traditional Red Velvet with Cream Cheese Icing Daily Seasonal and Specialty Cakes (Call ahead) Daily CUPCAKES AND TREATS: Vanilla Vanilla Daily Vanilla with Chocolate Daily Chocolate Vanilla Daily Chocolate Chocolate Daily Red Velvet with Cream Cheese Icing Daily Specialty Cupcakes (Call ahead) Daily Traditional Cream Pu Daily Seasonal Fruit Pavlova X Daily Mini Tartlettes Daily Opera Cake Bites F, S, S Rabbit Cake Daily Classic Eclaire Daily Chocolate Pots de Creme Daily Panna Cotta X Daily 1650 Park Avenue, Alameda, CA 94501 | 510.864.2733 | www.feelgoodbakery.com PASTRIES cont. CUPS/MUFFINS: GLUTEN FREE AVAILABLE Bancho (Banana mun with chocolate chunks) Daily Pumcho (Pumpkin mun with chocolate chunks) Daily Bread Pudding Daily Chocolate Croissant Bread Pudding S, S BREAKFAST PASTRY: Stickie Buns Daily Zoe Buns Daily Brioche Bun Daily Frosted Brioche Bun Daily Blueberry Bran Mun Daily Bear Claw Daily Walnut Danish Daily Blueberry Danish Daily Fruit Danish Daily Cinnamon Raisin Danish Daily Cheese Danish Daily Butter Croissant Daily Chocolate Croissant Daily Ham and Cheese Croissant Daily Cinnamon Roll Daily Raspberry Cream Cheese Kringle Daily Seasonal Turnover Daily Raspberry Turnover Daily Almond Turnover Daily 1650 Park Avenue, Alameda, CA 94501 | 510.864.2733 | www.feelgoodbakery.com.

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Holiday Salad
2018 Holiday Menu Introduction Tis the season to start planning your holiday parties! Sinplicity is excited to offer our new holiday menu in hopes of enticing you. On the following pages you’ll find everything from sweets for a casual gift exchange to entire meals for the company party. Whether it’s a drop-off party for 20 or a full-service gala for 500, we’re here to make your party an experience that you won’t forget. Let our staff assist you with planning the seasonal party that "dances in your head". We can arrange everything from staffing, linens, china and unique menus to please the most finicky crowds. The holiday season is busy for all of us, so we encourage you to book your party early. Please feel free to call our office for guidance on menu selections and order placement. Sinplicity Catering looks forward to making this a memorable holiday season! Please contact us at 703.892.1400 or [email protected] to place your order or book your future event. An experienced Account Executive will be delighted to help meet all your catering needs. G Gluten Free V Vegan Menu 1 $18.75 per person, 15 person minimum Choose Choose up to 1 ENTREE 2 DESSERTS Orange-Cranberry Glazed Chicken Breast G With a hint of Smoked Red Chiles Holiday Trifle Cups with Flourless Chocolate-Almond Adorable Little Spoons Torte G Classic Turkey Breast Pumpkin Cake Layered with Drizzled with Ganache Garnished with Cornbread Stuffing and served with Garlic Pan Gravy Gingerbread Pudding Mocha & Salted Caramel Latte Classic Pecan Tart with G Holiday Ham Bittersweet
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Wallowa County, Oregon and Environs
Moving On By Winona Johnson Holloway J; ~tnn,I ~M ;r= ·~ - ;}/-~ _?~ lq?7 Moving On by WinonaJohnson Holloway ©1989 Shadow Butte Press Live Oak, California All rights reserved included the right to reproduce this book or parts thereof in any form Cover picture courtesy of Alice Mccully Printed by "The Printer" in Davis, California, U.S.A. I I dedicate this book to Merritt Louis Holloway, whose genes have mixed with mine to produce our own line of descendants, now in its fourth generation. Thank you Merritt for having such interesting ancestors. Thank you for our adventurous life together. II Our past is not a dead past. It is still alive in little pockets and trickles to surprise us in places still to be found. How lucky are those who have perceived it- a spark that shines within us dimly-to tell us who we are and why and how. We know better where we are going, if we know from whence we came. WJH III Grover and Zora Johnson and family, 1926 Front: Zora, Grace, Joe, Tom, Maybeth, Grover Rear: Winona, Dorofy, Ellen, Mildred IV Moving On Contents Chapter 1 Others came before me ............................................................................ 1 Chapter 2 The world is full of a number of things ................................................. 15 Chapter 3 That was the time that was, a time that will not come again ............... 39 Chapter 4 Of fun and foibles ................................................................................ 71 Chapter 5 As the twig is bent, the tree's inclined ................................................... 87 Chapter 6 Making do ............................................................................................ 103 Chapter 7 On my own .......................................................................................... 125 Chapter 8 In which we try it out there in the big world ...........................................
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Café Vienna 200 Nassau Street Princeton, N.J
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Mib Part Time Flyer Abc Fa
WEEKENDS TURNING PASSION INTO CAREER ADVANCED CERTIFICATE 18 SESSIONS IN BAKING SATURDAYS & SUNDAYS 9:00AM - 1:30PM MIB COLLEGE, PJ NEW TOWN Take your baking skills and knowledge to the next level with MIB’s Advanced Certificate in Baking, as we guide you through the creation of artisanal baked products and modern cakes. You will acquire in-depth baking knowledge, learn advanced techniques, and understand flavour combinations as well as develop better taste profiles. Prior baking experience is recommended. Refer list of recipes at the back. www.mib.edu.my @mibcollege No. 11, Jalan 52/8, New Town 46200, Petaling Jaya, Selangor, Malaysia 69 RECIPES Advanced Advanced Advanced Breads Pastries Cakes Sweet Potato Bread Savoury Cheese & Tomato Scone Chocolate Banana Dome Cake English Muffins Traditional Apple Strudel Moist Chocolate Cake Almond Kugelhopf Almond Biscotti Chocolate Gelée Bagels Apricot Almond Sable Chocolate Bavarios Caramelized Banana Cheddar & Onion Rye Roll Baklava Almond Kuchen Shepherd’s Pie Tiramisu Hot Cross Bun Potato Cheese and Onion Pasties Lady Fingers Sponge Cake Butter Top Bread Marie Biscuit Coffee Syrup Wood Grain Chocolate Strip German Walnut Rye Flaky Egg Tart Wholemeal French Baguette Minced Pie Mango Charlotte Sponge Cake Tiger Bread Chinese Sesame Cookies Charlotte Sponge Crumpets Pumpkin Sunflower Seed Biscuit Mango Passionfruit Mousse Mango Passionfruit Jelly Ciabatta (Poolish) Hokkaido Half Baked Cheese Tart Walnut Fig Bread (Poolish) Chewy Chocolate Chip & Walnut Cookies Classic Coffee Opera Cake Lemon
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Order Online http://order.sendiks.com Create the perfect Spring Cheese Board! Spring & New Spring Recipe! Summer 2020 Catering Menu Meet Chef Jason! This is one of his favorite recipes to make for his family. Sendik’s From our kitchen to your table! Asparagus Pro Tip! Perfect accompaniment for a picnic or with burgers hot Sunflower Salad off the grill. Ingredients 1 lb Sendik’s Fusillini Pasta 1/2 Cup Craisins 1/2 Cup Roasted Salted Sunflower Seeds 3/4 Cup Sendik’s Shredded Parmesan Cheese 1 Bunch of Asparagus 1/2 Cup Vegetable Oil 3 Tablespoons Red Wine Vinegar 1 Tablespoon Granulated Garlic 1 Tablespoon Salt 1 Tablespoon Ground Black Pepper Makes 4 to 6 servings Directions Bring a pot of water to a boil. Add pasta and cook for approximately 6 minutes until noodles are al dente (firm but no longer crunchy). Cool noodles with cold running water, drain and set aside. Rinse asparagus with cold water and trim stems. Cut the asparagus into 2-inch long pieces. In a large bowl add craisins, sunflower seeds, parmesan cheese and asparagus. Mix together and add in drained pasta. In a separate bowl mix together vegetable oil, red wine vinegar, granulated garlic, salt and pepper. Pour over pasta, mix thoroughly and enjoy! Appetizers Artichoke Parmesan Tarts $16 per dozen, Asparagus and Asiago Phyllo Wraps $18 per dozen, Bourbon Meatballs $8.99 lb, Caprese Kabobs $17 per dozen, Crab Cakes $18 per dozen, Fruit Kabobs $22 per dozen, with pineapple centerpiece $32 per dozen, Rumaki $16 per dozen, Italian Sausage & Asiago Stuffed Mushrooms $16 per dozen, Spanakopita $16 per dozen, Thai Peanut Chicken Satay $22 per dozen Pre-meal appetizers serve 4 - 6 per person, cocktail party appetizers serve 10 - 12 per person.
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