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Tested Recipes, 1948
, - - .I . - TESTED RECI-PES 1948 PUBLISHED BY American Legion Auxiliary Urban-Hanson Post No. 118 HARTFORD, S. DAK. r ,· .<; Foreword • Always · Remember The ADVERTIZERS Made This Book Possible The ladies of the Auxiliary wish to thank all these business men who, by their support, have helped make this publication possible. &m�- •-· .. - . TabJe ·of Contents Breads, Rolls,- Biscuits, Waffles and Pancakes ... 5 Cakes, Fillings and Frostings .....·........... 17 Cookies and Doughnuts .....................83 Candies . .. ............... � ..........,. 46 Desserts . � . .. .. .. •. .. .. .. .. .. .. 51 Pies and Pastries ......................... -.61 Pickles and Preserves ................ � ...... 68 Baked Dishes ....... : .......... � ...........7� Salads ....................................77 Baked Dishes: Meats, Fish, Vegetables ......-... 82 Soups .................................... - 92 Foreign Dishes .. .. .. .. .. .. .. ........ 94 Frozen Foods . .............................- 96 .. HARTFORDW. E._ HAUGEN, EXCHANGE Manager HOLDA DANSMANN W. G.HAUGEN - ALICE BORCHERDING I -t( u·nion Telephone Co. Hartford, South Dakota TRI-STATE ELECTRIC COMPANY, Sioux Falls, S. D. Electric Equipm-ent-Wholesalers . - - - --- - - - -- - -- --- i- .. ·- - ---- --- . --- --- -- ---.... �ARTF0RD, S. DAK., COOKBOOK 5 BREADS, ROLLS ' · BISCUITS, WAFFLES AND PANCAKES Butter Hom Rolls 1 cake or package dry yeast in a little warm water, add 1 tblsp. sugar, stir until liquid; 1 cup lukewarm milk; ½ cup shortening; ½ cup sugar; 3 well beaten_ eggs; 1/2 tsp. salt; 4 cups flour or enough to make a soft dough, but stiff enough to knead. Let raise until good and light or double in bulk, then divide in half and roll until as near round as possible. Brush with melted butter, then ·cut like -pie in sixteen pie-_ ces. Roll from the wide end. Set in butter tins. Let raise until real light. Bake in a moderate oven.-Faye Haugen Refrigerator Rolls (makes 3 dozen) Cake compressed yeast; ½ cup sugar; 1 tsp. -
Favorite Recipes : Blowing Rock
THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA ENDOWED BY JOHN SPRUNT HILL CLASS OF 1889 C641.5 R937f This book is dedicated to the service of God through our new Educational Building s\ <X- J [ mf^ <S> ®> ®, Cmvj)iH WHITE MOUNTAIN CAKE VANILLA WAFER CAKE II 2 c. sugar 2 sticks butter or margarine 1 c. shortening (or butter) 2 c. sugar 1 1/4 c. milk (sweet) 6 whole eggs 6 egg whites 1 12 oz. box vanilla wafers 3 c. cake flour 1/2 c. milk 1 t. salt 1 7 oz. package flaked coconut 1 t. vanilla 1 cup chopped pecans 3 t. baking powder Cream butter and sugar - add eggs one at Cream shortening and sugar well. Add salt. a time and beat after each. Crush Vanilla Add milk and flour alternately. Reserve wafers and add alternately with milk. 1 c. of flour to mix with baking powder, Add coconut and nuts. Bake in greased to be added to cake last. Add vanilla. and floured tube pan at 325 for 1 hr and Fold in well beaten egg whites. Bake at 10 minutes. 350 for 30-35 minutes. This will make 3 layers. Mrs. Eleanor Keys Mrs. Vada Widener POUND CAKE BUTTERSCOTCH POUND CAKE 2 sticks butter 3 c. sugar 1 c. butterscotch morsels 3 c. flour (plain) 2 T. instant coffey (dry) 1/2 t. baking powder 1/4 c. hot water 1/2 t. salt 1 c. softened butter 1 c. evaporated milk 1 1/2 c. -
MY Pumpviln SURPRISE - PIES
Boiled Frosting 2 cups sugar Stiffly beaten whites of 2 eggs 3/4 cup water 1 tsp. vanilla or lemon. Boil sugar and water without stirring till it threads. Then gradu- ally pour it into beaten egg whites, beating rapidly till cool. Spread on cake. R.P.N. Icing (tastes like whipped cream ) Blend together. Cook until thick, then cool. 2 tbsp. flour 1/2 cup milk Cream together: 1/2 cup shortening 1/2 cup sugar (1/2 crisco and 1/2 butter ). (Beat at least 6-8 minutes). Add cool milk mixture to the above and beat until thick. Then add 1 tsp. vanilla. Not Signed Caramel Icing 2 cups Brown sugar 4 tbsp. cream Add enough 4X confectioners sugar to spread. Work fast with frosting A Simple Glaze for Cakes (A shiny finish for fruit cakes, not sticky) Combine and bring to a rolling boil: 1/2 cup light color corn syrup. IA cup water. Remove from heat, cool to lukewarm. Pour over cold cake before or after storing. Broiled Icing (Bubbles and Browns under the Broiler) Mix together: 6 tbsp. soft butter 4 tbsp. rich cream 3/4 cup brown sugar 1/2 cup nuts (cut up) Spread over top of warm cake. Place about 3" under broiler (low heat) till mixture browns. CC For extra goodness, add about 1 cup wheaties or moist shredded coconut to mixture /0 108 MY PUMPVilN SURPRISE - PIES PIES Apple-Date Pecan Pastry: Fill with and mix well: 2 cups flour 2 tbsp minute tapioca 3/3 cups shortening 2/3 cup sugar Apple-Date Pie Lemon Chiffon Pie 2/3 cup pecan pieces 3/4 tsp. -
Betty's Irresistible Black Bottom Pie Recipe
Betty's Irresistible Black Bottom Pie Recipe Uploaded on In this video, Betty demonstrates how to make her Irresistible Black Bottom Pie. This is a pie of Southern origin, that has a dark chocolate cream pie layer topped with a rum-flavored custard. It is served in a pie crust and has whipped topping with chocolate curls on top. It is simply irresistible! Ingredients: 8-inch or 9-inch baked pie shell or graham cracker crust ¼ cup cold water 2 teaspoons unflavored gelatin 3 eggs, separated 1 cup milk ½ cup sugar ¼ teaspoon salt 1 ½ squares unsweetened chocolate, melted and cooled ½ teaspoon vanilla extract 3 tablespoons rum (You may substitute rum flavoring, if you like.) 8 oz. carton of whipped topping (or ½ pint whipping cream, whipped) unsweetened chocolate shavings or curls Into ¼ cup cold water sprinkle 2 teaspoons unflavored gelatin. Stir until combined, and set aside. In a medium saucepan, stir together 3 egg yolks, 1 cup milk, ½ cup sugar, and ¼ teaspoon salt. Make into a custard by cooking and stirring over low heat, until it coats a spoon. Remove from heat, and stir in gelatin. Meanwhile, beat 3 egg whites until stiff. Divide the custard mixture in half. To one half add 1 ½ squares unsweetened chocolate, ½ teaspoon vanilla, and half of the egg white mixture. To the other half add 3 tablespoons rum and the remainder of the egg white mixture. Cool, and as mixtures begin to thicken, pour chocolate part into pie shell. Cover with rum-flavored cus- tard. Top with a layer of whipped topping. Sprinkle with unsweetened chocolate shavings or curls. -
Ornamental Confectionery and Practical Assistant to the Art of Baking
THE HISPANIC FOUNDATION Class, Book FROM THE ARCHER M. HUNTINGTON PURCHASING FUND _JyU.el?iicin &l£u€ci >7^<^^^*>>>>>>>>>>>>>>>>>>>>>>T*>T*T>>T-J?C»?g>T*Xv & g^aft e 9 §1 Ifilllillllll! AND Practical Assistant TO Ibe jlrt of Baking IN AM, ITS BRANCHES, WITH NUMEROUS ILLUSTRATIONS. BY Herman Hueg, Practical Cake Baker and Confectioner. \£ f SEP : PRINTED IN ENGLISH AND GERMAN. PRICE, ^2.00. 1892. i^ ^t\A Entered according to Act of Congi-ess in the year 1892, by Herman Hueg, in the Office of the Librarian of Congress, at Washington. : / nag) INTRODUCTION, ^^^^^^^^^^...^^^^^^^£*. In offering thisbcok to the public and trade in general, I take the opportunity of expressing my grateful thanks to my numerous customers for their very liberal patronage and their testimonial of approbation and encouragement extended to me during the short period of my business relation with them. My first attempt at writing a book, which you probably bought, was but a beginning, and I hope that all purchasers of it have received the worth of their money; and I am thank- ful for the many kind letters of gratitude received from them. From the many inquiries which I have had about recipes I can now say that I have a book which will satisfy the pur- chaser and exceed all his expectations. The recipes that follow are not copied from other books, or written down from memory, but each one of them have been repeatedly tested and found correct in the course of many years of practice. They comprise the most saleable and popular forms of Cake and Confectionery, such as is generally found in first class establishments. -
Oven-Baked Sandwiches Lunch Specials Beverages Desserts
Oven-Baked Sandwiches Lunch Specials All served hot on our signature breads with chips. Served Monday – Friday from 10am to 4pm ITALIAN SPECIAL 11.49 All Lunch Specials are served with your choice of Caesar, Mediterranean or Italian Salad. Pepperoni, Canadian bacon, Genoa salami, ham, mozzarella, PASTA & SALAD 11.99 CALZONE & SALAD 10.99 black olives, sautéed onions, shredded iceberg lettuce, Your choice of our Classic Lasagna, Spinach Lasagna, Spaghetti and Overstuffed lunch-sized Calzone with up to 3 of your favorite regular fresh tomato and Italian aioli. Meatball, Fettuccini Alfredo or Chicken Parmesan. toppings. Served with your choice of salad. GREEK ROASTED CHICKEN 11.49 Served with breadsticks and your choice of salad. Marinated roasted chicken breast, crisp romaine lettuce, fresh tomato, GOURMET CALZONE & SALAD 11.99 green bell peppers, red onions, kalamata olives, feta and mozzarella, PIZZA & SALAD 10.99 Choose from our Meatball, Roasted Chicken or one of our Florentines. all drizzled with our house-made sun-dried tomato dressing. Individual-sized Pizza with up to 3 Toppings and your choice of salad. Served with your choice of salad. CHICKEN PARMESAN 11.49 GOURMET PIZZA & SALAD 11.99 SALAD & SOUP COMBO 11.99 Marinated roasted chicken breast smothered in our signature Choose from any of our Gourmet Pizzas and get it in an individual- Your choice of Caesar, Mediterranean or Italian salad with our Soup of marinara sauce and topped with mozzarella and parmesan. ROAST BEEF 12.49 sized version. Served with your choice of salad. the Day. Served with our fresh-baked breadsticks. ROASTED TURKEY FOCACCIA 12.49 Slow-cooked roast beef with gravy, topped with mozzarella, SANDWICH & SALAD* 10.99 SUBSTITUTE GARLIC BREAD ADD 0.99 Roasted turkey breast and applewood smoked bacon on herbed shredded lettuce, fresh tomato and mayonnaise. -
Introduction to Baking and Pastries Chef Tammy Rink with William R
Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk. -
Pie Brochure Dec2018.Pdf
B P L E A S E N O T E : A deposit of 8$ applies to our glass pie plates. each pie serves aproximatley 6-8 Orders must be placed at least 24hr prior to pick up. If you are in a hurry, Tasteful please choose from the show case. Pricing: Fruit Pies 22. Concoctions Nut Pies: 25. Cream Pies 24. Specialty Pies 24. P.O. Box 6094 EVELYN'S Any mix of 6 slices of the daily 118 - 4th Avenue S.W. selection 22. SEASONAL TOUR HIGH RIVER | AB | T1V 1P7 OF HOME BAKED PIES T: 403-652-1887 [email protected] Hours and more info: www.mlcafe.ca D I F F R E N T Black forest pie [cream, cherries, chocolate] MAtcha-Lime cheesecake Pie Stout caramel pie chai spice cream pie C R E A M & C O O U R P I E S Traditional mince meat pie Lizzie's buttermilk lemon custard banana cream all of our pies are hand crafted using all natural buttered rum pie eggnog cream ingredients, fresh butter, cream and organic, sweet corn custard [in season only] Mocha black bottom pie untreated flours. We bake fresh and do not use apple cider cream pie Salted honey brulee fillers or mixes of any kind. cranberry meringue Peanut butter chocolate ganache Pies are baked in 9 INCH glass plates for taste and Fat elvis [ PB, banana & Bacon ] chocolate presentation. Sweet potato, bourbon & Pecan mud pie with oreo crust Stop by as There is always something new coming Shaker Citrus Pie Ginger Snap key lime pie out of the oven. -
The Pillars of Shorewood Landing
Sunday Monday Tuesday Wednesday Thursday Friday Saturday Turkey Bacon & Swiss Sandwich Pork BBQ Riblette Philly Steak on Bun Chili 1 2 3 4 The Pillars of Shorewood Landing Navy Bean Soup Mashed Sweet Potatoes Red Skin Potatoes Baked Potato Cup of Fruit Steamed Zucchini Steamed Peppers & Onions Tossed Salad w/ Dressing Cream Pie Sherbet Gelatin Crackers Assorted Cookies Chicken BBQ Beef Tips w/ Mushroom Sauce Potato Crusted Cod Dining Room Hours: Breakfast, Monday-Friday 7:30a-930 Mashed Potatoes Buttered Noodles Rice Pilaf Corned Beef and Cabbage Buttered Carrots Green Beans Lima Beans Peas & Carrots Lunch, 11:30a-1pm Dinner Roll Dinner Roll Dinner Roll Biscuit Dinner, 430p-630p Peanut Butter Bar Sliced Apples Lemon Bar Angel Food Cake April Fools’ Day Sloppy Joe 5 Egg Salad on Croissant 6 Ham Salad Sandwich 7 Pulled Pork 8 Chicken Breast Filet 9 Hamburger on Bun 10 Macaroni & Cheese (Entree) 11 Steak Fries Soup of the Day Soup of the Day Corn Chowder Stuffing Savory Potato Salad Tossed Salad w/ Dressing Coleslaw Jell-O, Fruit w/Topping Chips Potato Cornbread Mixed Vegetables Baked Beans Cake/Icing Fresh Fruit Crackers Sliced Pears Ambrosia Dinner Roll Vanilla Pudding Assorted Cake Ice Cream Chicken Cordon Bleu Oven Fried Chicken Fish Oven Fried Steamed Rice Mashed Potatoes w/ Gravy Beef Stroganoff Spaghetti w/ Meat Sauce Chicken Al-King Meatloaf Homestyle Red Skin Potatoes Oriental Vegetables Seasoned Broccoli Buttered Noodles Italian Vegetables Buttered Green Beans Mashed Potato Creamy Cucumbers Bread Sticks Dinner Roll Beets Breadsticks -
Gluten Free Pies 1
Gluten Free Pies 1 Gluten Free Pies 2 8 Gluten Free Pie Recipes All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means electronic or mechanical, including photocopying, recording, or by any information storage or retrieval system, without written permission from the publisher, except in the case of brief quotations embodied in critical articles and reviews. Trademarks are property of their respective holders. When used, trademarks are for the benefit of the trademark owner only. Copyright 2016 by Prime Publishing LLC Published by Prime Publishing LLC, 3400 Dundee Road, Northbrook, IL 60062 Gluten Free Pies 3 Letter from the Editor Dear Gluten Free Foodies, Forget cake, forget cookies—pies are the best desserts. With the right gluten free pie crust, you can have any type of pie that you crave, whether it’s sweet or savory. In this awesome free eCookbook, 8 Gluten Free Pie Recipes, you’ll find an amazing gluten free pie crust recipe that is super flakey and buttery; no one will know that it’s gluten free. Once you’ve made that recipe, you’ll have an amazing base for almost all of the pie recipes included here. Find your passion for pie in this free eCookbook of delicious recipes. Make everything from classic pies, like “Foolproof Apple Pie” (pg. 9) and “No Bake Chocolate Pie” (pg. 15), to new and creative pies like “Raspberry Chocolate Truffle Pie” (pg. 5). All of these pies are perfect for making during the week or for special occasions. You’ll love how easy these great dessert recipes are and how yummy they turn out to be. -
Coconut Cream Pie
COCONUT CREAM PIE Our Executive Chef is sharing the secret behind a guest favorite. Enjoy our Coconut Cream Pie and delight everyone at your table. COCONUT CREAM PIE FINAL PLATING RECIPE INGREDIENTS: PREPARATION: Coconut Pie Crust, see recipe below 1 ea 1. Place pie in the middle of a cold plate. Coconut Pastry Cream, see recipe below 2 oz 2. Top pie with ½ of the toasted coconut then fill with pastry cream. Sweetened Whipped Cream 2 oz 3. Pipe two ounces of the whipped cream on top of the pastry cream. Coconut Cookie, see recipe below 1 ea 4. Top with remaining ½ of toasted coconut. Flaked Coconut, toasted 1 Tbsp Caramel Rum Sauce, see recipe below 1 oz 5. Drizzle caramel rum sauce, back and forth over each pie. 6. Place a Coconut Tuile Cookie into the pie topping. COCONUT CREAM PIE CRUST AND FILLING YIELD: 6–8 each PREPARATION: INGREDIENTS: 1. Pre-heat the oven to 300°F. 4" Mini Graham Cracker Pie Crusts 6 ea 2. In a mixer, with the paddle attachment, beat room temperature (Purchase pre-baked mini pie shells) cream cheese, vanilla and eggs on high for 3 minutes. Cream Cheese, softened 1 cup 3. Add powdered sugar and whip for 1 minute. Eggs 2 ea 4. Place ¼ cup of the cream cheese filling into each crust. Powdered Sugar 1 cup Bake at 300°F for 18 minutes. Vanilla Extract 1 tsp 5. Let cool at room temperature. 6. Any additional filling can be refrigerated and stored for up to 2 days. COCONUT CREAM PIE COCONUT PASTRY CREAM INGREDIENTS: PREPARATION: Whole Eggs 2 ea 1. -
Homemade Keepers at Home Sampler
HOMEMADE Piesfruit · cream · nut KEEPERS AT HOME SAMPLER SEVEN Copyright March 2001 Carlisle Press, Sugarcreek, OH All rights reserved. No portion of this book may be reproduced by any means, electronic or mechanical, including photocopying, recording, or by any information storage retrieval system, without written permission of the copyright owner, except for the inclusion of brief quotations for a review. ISBN 1-890050-50-4 Text designed by Miriam Miller Cover designed by Teresa Hochstetler For additional copies or for a free catalog write: 2673 TR 421 Sugarcreek, OH 44681 TABLE OF CONTENTS Fruit Pies ......................................1 Cream Pies continued ..............................10 Canned Apple Pie Filling ..............................3 Peanut Butter Pie #1 ....................................15 Apple Pie .........................................................1 Peanut Butter Pie #2 ....................................15 Berry Pie .........................................................2 Pumpkin Pie #1 ............................................10 Blackberry Custard Pie .................................7 Pumpkin Pie #2 ............................................11 Blueberry Pie ..................................................5 Sponge Lemon Pie .......................................12 Dutch Apple Pie .............................................1 Sugarless Pumpkin Pie ................................10 Elderberry Custard Pie .................................8 Velvet Custard Pie .......................................11