WHOLESALE PRODUCT CATALOG Handcrafted, Custom Desserts
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Cheri's Bakery Dessert Bar Menu
100 150 200 30 50 75 Price - - - - - - 49 74 99 149 199 299 per Guest Cheri’s Bakery Basic 5 6 7 8 9 10 $2.20 choices choices choices choices choices choices 3 4 5 6 7 8 Basic w/ $1.35 Dessert Bar Menu choices choices choices choices choices choices cake served Classic 5 6 8 10 12 14 $2.75 choices choices choices choices choices choices Basic Cookie Bar 3 4 6 8 10 12 *Classic w/ $1.65 choices choices choices choices choices choices Mini Drop Cookies & cake served Buttercream Buttons Elegant 5 6 8 10 12 14 $3.00 choices choices choices choices choices choices 3 4 6 8 10 12 Classic Elegant w/ $1.90 cake served choices choices choices choices choices choices Mini Drop Cookies, Elaborate 5 6 8 10 12 14 $3.30 Buttercream Buttons, Mini choices choices choices choices choices choices 3 4 6 8 10 12 Cupcakes & Pie Bites Elaborate $2.20 w/ cake choices choices choices choices choices choices Elegant Extravagantserved 5 6 8 10 12 14 $4.65 choices choices choices choices choices choice 3 4 6 8 10 12s Mini Drop Cookies, Extravagant $3.55 Buttercream Buttons, Mini w/ cake choices choices choices choices choices choices Bars, Mini Cupcakes & Pie Bites served DESSERT BAR GUIDELINES – Mini Dessert Only includes 5 pieces per Elaborate guest. Mini Dessert with Cake servings includes 3 pieces per guest. Mini Drop Cookies, Buttercream Buttons, Mini Mini Drop Cookies – Chocolate Chip, Snickerdoodle, Ginger, Lemon Drop, Bars, Mini Cupcakes, Pie Bites Cranberry Orange, Mint Double Chocolate Chip & Drop Sugar & Brownies Buttercream Buttons – Mini Cookies with -
Mother Road in Bloomington-Normal
BLOOMINGTON-NORMAL AREA OFFICIAL VISITOR GUIDE Hit the What’s New Mother Places and eateries p. 2 Worth the Trip Road Nearby attractions p. 24 p. 22 RT 66 RUNS THROUGH BN Welcome to BN! We are pleased you are visiting our delightful communities. We have put together the most up-to-date information on our area in this Visitor Guide. This guide includes the activities and entertainment that will enhance your experience while visiting. We are highlighting new attractions, local eateries, our Uptown and Downtown shopping areas, Route 66 nostalgia, and the finest hotels in Central Illinois. The Bloomington-Normal area is a dynamic community home to more than 173,000 people. We are proud to have State Farm Insurance, COUNTRY Financial, Illinois State University, Illinois Wesleyan University, and Rivian Automotive as our major employers. If there is anything our office can do to make your visit more enjoyable, please do not hesitate to contact us. Best Regards, Crystal Howard, President/CEO, Bloomington-Normal Area Convention & Visitors Bureau Crystal Howard Tari Renner Chris Koos President/CEO BNACVB Mayor of Bloomington Mayor of Normal The Visitor Guide is published annually by the BNACVB and is distributed locally and nationally throughout Facebook.com/VisitBN the calendar year. For advertising information or questions about theVisitor Guide, please contact our office. Visit_BN The BNACVB has made every attempt to verify the information contained in this guide and assumes no liability for incorrect or outdated information. The BNACVB is a publicly funded organization and does not @VisitBN evaluate restaurants, attractions, or events listed in this guide with the exception of our Hotel Standards Program. -
Apple Pie (Prepared Pie Filling)
DESSERTS (PASTRY AND PIES) No.I 009 01 APPLE PIE (PREPARED PIE FILLING) Yield 100 Portion 1 Slice Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium 363 cal 51 g 3 g 17 g 0 mg 256 mg 9 mg Ingredient Weight Measure Issue PIE CRUST 26 each PIE FILLING,APPLE,PREPARED 22-3/4 lbs 2 gal 3-3/8 qts Method 1 PREPARE AND DIVIDE DOUGH: Prepare 1 recipe Pie Crust (Recipe No. I 001 00). Divide dough into 13-7-1/2 oz pieces for bottom crust and 13-7 oz pieces for top crust; place on lightly floured board. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently. Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than pie pan and about 1/8 inch thick. Bottom crust will be slightly thicker. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together. BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully into pie pan, being careful not to leave any air spaces between pan and dough. FILL CRUST: Fill as specified on individual recipe card. TOP CRUST: Roll top crust in same manner as bottom crust. Fold in half; with knife, make several small slits near center fold to allow steam to escape during baking. Brush outer rim of bottom crust with water. Lay top crust over filling with fold at center; unfold and press edges of two crusts together lightly. -
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. -
San Francisco Baking Institute 480 Grandview Drive, S San Francisco, CA 94080 | P: 650.589.5784 | F: 650.589.5729 |
Below is a list of all the educational videos you will have unlimited access with SFBI videos: To reach The Advance Bread and Pastry Companion Videos, visit www.sfbi.com. 1: Preferments 1.1 Comparison of Poolish 1.2 Comparison of Sponge 2: Dough Mixing 2.1 Short Mix 2.2 Improved Mix 2.3 Intensive Mix 2.4 Double Hydration 2.5 Basic Autolyse 2.6 Autolyse with Liquid Preferments 2.7 Autolyse with Stiff Preferments 2.8 Mixing Sourdough Rye 2.9 Mixing 100 Percent Rye 2.10 Mixing 100 Percent Whole Grain 2.11 Sprouted Wheat 2.12 Sprouted Wheat Mixing Dough 2.13 Comparison of Mixes 3: Dough Folding 3.1 Folding in Tub 3.2 Folding on Bench 4: Preshaping 4.1 Preshape Baguette 4.2 Preshape Boule 5: Shaping Basic Shapes 5.1 Shape Baguette 5.2 Shape Batard 5.3 Shape Boule 5.4 Seed Garnish San Francisco Baking Institute 480 Grandview Drive, S San Francisco, CA 94080 | p: 650.589.5784 | f: 650.589.5729 | www.sfbi.com 6: Shaping Rolls 6.1 Shape Roll 6.2 Shape Kaiser Stamp 6.3 Shape Single Knot 6.4 Shape Double Knot 6.5 Shape Twist 7: Bagels 7.1 Shape Bagels 7.2 Boiling and Seeding Bagels 8: Pretzels 8.1 Shape Pretzels 8.2 Dipping and Panning Pretzels 9: Shaping Braided Breads 9.1 Shape 2 Braids 9.2 Shape 3 Braids 9.3 Shape 4 Braids 9.4 Shape 6 Braids 10: Shaping Pan Bread 10.1 Shape Pan Bread Batard 10.2 Shape Pan Bread 3 Boules 10.3 Shape Pan Bread Twist 11: Shaping Specialty Breads 11.1 Shape Rye and Score 11.2 Shape Corn Bread 11.3 Shape Crown 11.4 Shape Fougasse 11.5 Shape Pain de Beaucaire 11.6 Shape Roasted Potato Bread 11.7 Shape Pear Buckwheat -
Beef and Beer Pithivier Pie
Recipe Category / Savory pies and Tarts Beef and beer pithivier pie 25' 60'' 170' 8-10 2 Ηands on Hands off Cook Time Portion(s) Difficulty Ingredients For the béchamel sauce 100 g butter 100 g all-purpose flour 800 g milk, at room temperature 50 g parmesan cheese, grated salt pepper 1/4 teaspoon(s) nutmeg 2 egg yolks For the filling 2 tablespoon(s) olive oil 2 onions, small 2 carrots, sliced in to rounds 2 clove(s) of garlic, thinly sliced 500 g beef, chuck 1 tablespoon(s) tomato paste Method 7 prunes, dried, pitted 330 ml beer, dark For the béchamel sauce 1 chicken bouillon cube 1 bay leaf Place a pot over medium heat. Add the butter and as soon as it melts, add the flour and sauté. For the pithivier Add the milk in small batches while continuously whisking so that no lumps form in the 850 g puff pastry sheets roux. As soon as the mixture soaks one batch, then you can add another, until it has all been added. 1 egg yolk, diluted with a little water, for Cook until the béchamel sauce thickens and starts to bubble. brushing Remove from heat and add the grated parmesan. Whisk to combine and add salt, pepper, egg yolks and nutmeg. Διατροφικός πίνακας Whisk, cover pot and set aside until needed. For the filling Nutrition information per portion Place a pot over high heat and add some olive oil. 671 19.0 47.0 Add the onions, carrots and garlic. Calories 44.0 Saturated Total Carbs Stir and sauté until they caramelize nicely. -
SET MENUS KLASSISK Toast Skagen * Smaksatt Med Pepparrot
SETMENYER/ SET MENUS KLASSISK Toast Skagen * Smaksatt med pepparrot och toppad med löjrom. Flavored with horseradish and topped with bleak roe. Oxfilétournedos/ Tournedos of Beef Tenderloin * Grillad, med örtrödvinssås och buljongkokt timjansdoftande potatiskaka. Served grilled, with herbed red wine sauce, and thyme scented potato cake boiled in broth Ardbeg * Whiskyspetsad mocca- och chokladglass. Serveras med kolaknäckcrème, rostad pistage och mandel. Whisky laced mocha and chocolate ice cream. Served with toffee cream, roasted pistachios and almonds. 555:- NORRLANDS Tjälknul/ Slow cooked roast * Marinerad älgstek med salsa verde och grillad sparris. Marinated roast of elk, served with salsa verde and grilled green asparagus. Reninnanlår/ Reindeer filet* Grillat, med rosmaringräddsås, enbärssyltade lingon och potatisstomp med prästost. Served grilled, with a rosemary cream sauce, and lingonberry jam flavoured with juniper berries, and smashed potatoes with präst cheese Bärpaj/ Berry pie Nybakad knäckig smulpaj med vår vaniljsås och flisad vaniljglass. Freshly baked toffee crumble pie with our home-made vanilla sauce and shaved vanilla ice cream 555:- *Laktosfri FÖRRÄTTER/STARTERS Sparris/ Asparagus * Grillad sparris med en stekt tahinismakande bönmedaljong och en syrlig salsa. Grilled green asparagus with a pan fried tahini flavoured bean medallion and a tart salsa 115:- Silltallrik/ Herring Platter * Stjärnanissill med rödlök, dill- och vitlöksill, wasabi- och ingefärssill. Ardbegsmör, spisknäcke, prästost och färskpotatis. Star anise flavoured pickled herring with red onion, dill and garlic pickled herring, wasabi and ginger pickled herring. Served with Ardbeg butter, crispbread, prästost cheese and potatoes. 135:- Toast Skagen * Smaksatt med pepparrot och toppad med bleak löjrom. Flavoured with horseradish and topped with bleak roe. 145:- Rödräkor/ Argentine red shrimp * Friterade med en spröd sommarsallad och gräddfil toppad med rökt rom från regnbågslax. -
DESSERT MENU Mini and Handheld Desserts Banana Cream Pie Shooters: You’Ll Feel Like a Kid Again
DESSERT MENU Mini and Handheld Desserts Banana Cream Pie Shooters: You’ll feel like a kid again. Bourbon S’mores Pot De Crème: Bourbon-chocolate mousse, grahams, marshmallow Candied Bacon in a Shot Glass: With or w/o Guinness-Chocolate Dipping sauce (GF) NEW Cashew Baklava Cigars: A dainty version of our favorite Greek dessert with cashews Chocolate Covered Strawberries: Elegance at its finest, milk or dark (GF) Crème Brûlé: Individual custards kissed with sugar and fire to make a crunchy top (GF) Coconut Cream Pie Shooters: Served in a shooter glass. Creamy and made like Grandma’s! Derby Pies: A mini version of the Southern classic. Bourbon. Chocolate. Pecans. NEW Flourless Chocolate Tortes: rich, dainty, topped with a raspberry (GLUTEN FREE!) Fruit & Cream Tartlets: Pastry cream, fresh fruit, apricot glaze Guinness Dark Chocolate Shot Glass Cake: With Irish cream frosting Mini Lemon Parfaits: Lemon curd, ladyfingers, whipped cream (GF upon request) Pineapple Upside Down Cake Shooters: Old-school perfection in a shot glass Strawberry-White Chocolate Shooter: White chocolate mousse, lemon cream, berries (GF) Tiramisu Parfaits: Individual parfaits with layers of mascarpone, ladyfingers, & espresso Build Your Own Mini Dessert Bar Mix and match mini desserts, mini cupcakes, and cookies to make a dessert bar with all of your favorite sweets! BROWNIES & BARS Brown Butter Rice Krispy Treats: Our favorite version of the classic Cheesecake Bars: Swirled with Made By Mavis artisan jams! NEW Chocolate-Covered Brown Butter Rice Krispy Pops: with -
All-You-Can-Eat Dessert Bar Lancaster County Favorites Dessert
All-You-Can-Eat Dessert Bar Savor the seasons of Bird-in-Hand by topping off your meal with a homemade Bird-in-Hand dessert. It’s a Grandma Smucker tradition and we proudly offer many of her Pennsylvania Dutch favorites. Plus, throughout the year we offer farm-fresh specialties from our nearby farms and orchards. 5.49 Add the full Dessert Bar to your entree or Soup, Salad and Bread Bar for 4.29. Add the full Dessert Bar to kid’s entree for 1.89. Lancaster County Favorites Homemade Apple Dumpling Served warm and topped with cinnamon sauce Served with milk 4.49 Served a la mode additional 2.89 Whoopie Pie 2.59 Whoopie Pies Puddings & Jello Topped with whipped cream Fruited Jello 2.89 Tapioca 2.95 Homemade Pudding of the Day Ask you server for today’s pudding 2.95 Dessert Features Freshly Baked Pies Grandma Smucker’s Wet-bottom Shoofl y Served warm and topped with whipped cream 3.79 Lemon Meringue 3.89 3.89 Apple Crumb Pie Lemon Sponge Oatmeal Banana Cream 3.89 Homemade Bird-in-Hand Family Restaurant Cherry Crumb 3.89 specialty served with whipped cream 3.95 Coconut Cream 3.89 Peanut Butter 3.89 Coconut Custard 3.89 Served a la mode additional 2.89 Egg Custard 3.89 Fresh Apple Crumb 4.29 Cakes Angel Food 3.69 Oatmeal Pie Boston Cream 3.89 Carrot With buttercream icing 3.89 Healthy Endings Chocolate With peanut butter icing 3.69 Fresh Fruit Cup 4.29 Topped with a dip of sherbet 5.29 Pellman’s Cheesecake 4.29 With topping 4.69 No-sugar-added Apple Pie 3.89 Red Velvet No-sugar-added Cherry Pie 3.89 Our own famous recipe, topped No-sugar-added Pudding 2.95 with buttercream icing 3.79 Sugar-free Jello 2.89 Served a la mode additional 2.89 Ice Cream Handcrafted Artisan Ice Cream Premium Quality • Local Ingredients Experience ice cream at its very best. -
Spinach and Cheese Pie.Pdf
Spinach and cheese pie We found ıspanaklı ve peynirli börek to be as common in Turkey as spanakotyropita is in Greece, and made a point of sampling as many as humanly possible, purely in the name of research of course. They are essentially the same dish – a savoury pie made of multiple layers of ultra-thin pastry with a spinach and cheese filling. Sometimes it’s just spinach, or just cheese, but I like it with both. They come in various shapes and sizes, depending on which country, region, town, village, bakery or home you’re in, and with different fillings. The form here is nice and simple and works with the packets of filo dough we can find in shops in the UK. I have made the filling purposefully generous in quantity and moist in consistency as I don’t like my börek dry. The recipe is loosely based on two very different versions I had the opportunity to make with chefs in Turkey and Greece – Engin Akin in Istanbul and Dimitris Mantsios in Naoussa. Serves: 6-8 for lunch or as a snack Total time: approx 1 hour 30 mins 400g (14 oz) spinach, well washed, well dried and quite finely chopped 200g (7 oz) Feta cheese, or similar, crumbled 1 small bunch spring onions, white and pale green parts only, finely sliced 2 eggs 225ml (<1 cup) thick whole plain yoghurt approx 2 tsps sumac or lemon juice, to taste approx ½ tsp chilli flakes, to taste salt and pepper, to taste approx 125g (4½ oz) butter 250g (8¾ oz) fresh filo pastry (approx 14 sheets) 1 egg yolk 1. -
Nutrition News 2021 Savory Pies
A Publication of the Dutchess County Offi ce for the Aging February Nutrition News 2021 Savory Pies All About Pie Pot pies traditionally feature meat and vegetables in a deep dish, covered with a domed crust. Many Most cultures have some version of a pie, pot pie recipes omit the bottom crust, so the dish whether sweet or savory. In ancient times, pie is really a baked stew with an edible lid. The two crusts or shells were sometimes just a vessel to most common varieties are chicken and beef pot keep the fi lling from running and were not meant pies, which provide a jumping-off point for creating to be eaten. It’s hard to know for sure who baked healthy, plant-based alternatives. the fi rst pie - dough and round baking dishes aren’t exactly the most enduring archeological Shepherd’s pies have historically consisted of a artifacts - but there’s some consensus that two lower layer of ground meat covered with a mashed early pie-making civilizations included the ancient potato crust. As the name implies, the most Egyptians and Greeks. Both had the technology, common meat was lamb or mutton. Similar pies and they had the grains. As far back as 6000 made with beef were called “cottage pies.” BCE, a traveler to the Nile delta might have been off ered a pie with a crust made of ground Hand pies are small, individual servings, typically oat, barley, and rye, fi lled with honey, and baked with the fi lling completely enclosed within a crust. -
Curtis Stone's Meat Pie Recipe
Curtis Stone’s Meat Pie Recipe Serves 6 | Prep Time: 30 minutes | Cook Time: 1 hour and 45 minutes Ingredients: 1 ¼ cup extra-virgin olive oil 1 small yellow onion, finely chopped 1 celery stalk, finely chopped 1 small carrot, finely chopped 2 ounces prosciutto di Parma (about 5 slices), finely chopped 1 ¾ pounds ground beef chuck Kosher salt and freshly ground black pepper 3 ounces chicken livers (about 3), rinsed, cleaned, and finely chopped 2 tablespoons tomato paste ⅛ teaspoon ground allspice ½ cup dry white wine ½ cup whole milk 2 tablespoons all-purpose flour 3 cups low-sodium beef broth To assemble the pies: All-purpose flour, for dusting Buttery Pastry Dough (see recipe below), shaped into 12 disks and chilled 1 large egg 1 tablespoon heavy cream To make the filling: 1. Heat a large heavy pot over medium-high heat. Add the oil, then add the onion, celery, and carrot and sauté for about 5 minutes, or until the vegetables are tender but not browned. Add the prosciutto and sauté for 2 minutes. 2. Crumble the beef into the pot and season with salt and pepper. Cook, stirring with a wooden spoon to break up the beef, for about 5 minutes, or until the meat is just cooked and no longer pink. Add the chicken livers and cook for about 2 minutes, or until the livers are just cooked and no longer pink. Add the tomato paste and allspice and cook, stirring, for about 2 minutes, or until the tomato paste is well blended. 3. Stir in the wine and cook for about 2 minutes, or until it evaporates completely.