Dessert List

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Dessert List All of our desserts served at The Galaxy are made in house, from scratch, using only the finest and freshest ingredients. Our Culinary Team takes great pride in offering only the best quality for you. ~ Flourless Chocolate Cake ~ A gluten free slice of magnificence! Made from scratch, finished with fresh berries and raspberry sauce $5.99 ~ Galaxy Cheesecake ~ Try a slice of our New York style cheesecake, with your choice of raspberry or strawberry sauce. ~ Galaxy Bread Pudding ~ It’s our #1 choice! Flaky Croissants and plump raisins baked to sweet $5.99 perfection with swirls of cinnamon. Served with our warm delicious Bourbon sauce $5.99 ~ Peanut Butter and Jelly Torte ~ ~ Carrot Cake ~ Layers of moist white cake, chunky sweet peanut $5.99 butter mousse and rich Concord grape jam. This Galaxy original is finished with an amazing white chocolate and pecan Nutella butter cream. $8.99 ~Classic Crème Brûlée ~ ~ Chocolate Mousse Bombe ~ $6.99 Espresso flavored chocolate mousse covered in a thin layer of bittersweet chocolate. “It’s an explosion of chocolate flavor” $6.99 ~ Galaxy S’Mores! ~ Ginger Snap Butter Toffee Graham Cracker with ~ ʺSharp Stick in the Eye ~ homemade Marshmellows snd Chocolate A crunchy tuile cup, coated with chocolate, filled with $8.99 smooth peanut butter mousse, buttermilk chocolate cake and Butterfinger white chocolate ganache, finished off with a Galaxy mini buckeye on a skewer. $6.99 ~Galaxy Eclair ~ Delicate French Puff Pastry filled with crumbled fresh butter toffee and chocolate cream. Drizzled with chocolate and garnished with berries. $8.99 ~Texas Toffee Crunch Cake ~ $6.99 .

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Whole Desserts Europa
Europa Restaurant & Bakery All desserts are created fresh in our bakery, by Pastry Chef Christie Sutton! Please order 2 days prior to pick-up (509)455.4051 [email protected] EuropaSpokane.com Whole Desserts Banana Coconut Cake Irish Cream Cheesecake A delicious banana cake layered with coconut macadamia New York style cheesecake on chocolate cookie crumb nut filling and cream cheese frosting. crust topped with a smooth, creamy Irish Cream $40 8” round mousse and covered with chocolate ganache. $49 16 slices Carrot Cake Traditional carrot cake with pineapple and carrots, Key Lime smothered in cream cheese frosting. (Walnuts on request) A lightly, sweet crust with a thick, rich creamy lime $44 9” round custard topped with a fresh whip cream. $33 8 slices German Chocolate Cake Chocolate cake layered with coconut and pecan frosting and Pumpkin Cheesecake topped with chocolate ganache. A delicious pumpkin cheesecake with a graham $44 9” round cracker crust topped with fresh whip cream. $44 16 slices Lemon Chiffon Cake Light buttery cake layered with lemon curd filling and New York Cheesecake topped with a lemon butter cream frosting. Traditional sour cream cheese cake with a graham $44 9” round cracker crust. Plain or choice of seasonal fruit topping. $44 14 slices Red Velvet Cake Chocolate cake layered with a rich cream cheese frosting. Apple Strudel $44 9” round Flame roasted apples with walnuts, and golden raisins wrapped in puff pastry crust and topped with caramel. Macadamia Nut Tart $32 8 slices A torte crust filled with dense, chewy coffee liqueur baked custard with chocolate chips and macadamia nuts.
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Pies Cakes Also 2015
2015 Orders must be received by Thursday, Nov. 19 To be PICKED UP on Tues, Nov. 24 or Wed, Nov. 25 Please allow yourself additional time to shop due to heightened demand. Our production schedules will be geared towards all the Thanksgiving favorites, therefore some products will not be available. Pies Cakes Also Pre-order by 11/19 Pre-order by 11/19 Pre-order by 11/19 or 1st come, first serve or 1st come, first serve or 1st come, first serve Pecan • Custard Boston Cream Pie • Carrot Cake Babka Bread • Birthday Cakes Pumpkin • Blueberry Cheesecake • 3 Layer Cake Cinnamon Rolls Toll House Pie • Apple Cream Checkerboard Cake Chocolate Cream • Coconut Custard Cow Cake (Chocolate Mousse) Pastry Platters Killer Chocolate Cake Snowflake Rolls Sugar-Free Peanut Butter Torte Apple or Blueberry Pumpkin Roll Individual Pastries Also available pre-packaged in the dairy case Red Velvet Torte or on display in the store. Strawberry Shortcake Not available to Pre-order Tiramisu 1st come, first serve Holiday Hours Eclairs • Cream Puffs Apple Crisp • Bismarks Tues Nov 24, 8am to 7pm Join us on Black Friday Napoleons • Cannollis Wed Nov 25, 7am to 7pm Friday, Nov 27, 8am to 7pm Thurs Nov 26, CLOSED Chocolate or Strawberry Boats Free Samples • Specials!! Assorted Cake Squares DON’T NEED A NUMBER If you are picking up a pre-ordered item, go right to the order pick up counter. DON’T NEED A NUMBER If you are purchasing milk and/or HOLIDAY ITEMS pre-packaged items, choose your Baklava • Biscotti items and head to the register area.
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Download Recipe Book
together we BRUNCH Curbside Delivery Easy ecipes tailed f take-out! 1 #Together WeBrunch Even though we can’t be together, Contents we can still brunch together! To Contents help support foodservice operators during this time, we’ve created a Deluxe Pancake Strata ................. 3 recipe book full of ideas perfect for delivery and takeout. These menu Baked French toast ...................... 4 suggestions are low skill, low labor Blueberry Pancake Squares ......... 5 and can easily be made ahead of time. Package and sell hot for individual Sticky buns .................. 6 carryout, as refrigerated grab ‘n go options, or even as limited bakery Garlic Cheese Biscuits ...................7 sales. Enjoy the recipes—and Biscuit Bread Pudding ................... 8 thank you for all that you do! Flat parfait ................................... 9 EASY ENTRÉES • SAVORY SIDE DISHES BASIC BAKESHOP • DELICIOUS DESSERTS Yogurt Mousse ............................. 10 SIMPLE REFRESHMENTS More Recipes ..................................11 Deluxe Pancake Strata 54 servings • 32" full hotel pans or 9 – 8 x 8" foil pans INGREDIENTS WEIGHT MEASURE VEGETABLES Vegetable oil 2 oz 1/4 cup Onions, diced 2 lb 4 cups Green bell peppers, fresh, diced 1 lb 3 cups Red bell peppers, fresh, diced 1 lb 3 cups ASSEMBLY Water, cool approx. 72°F 5 lb 8 oz 11 cups Gold Medal™ Complete Buttermilk Pancake Mix (11827) 5 lb 1 box Ham, diced 2 lb 6 cups Cheddar cheese, shredded 2 lb 8 cups SERVING Salsa 1 lb 11 oz 3 cups DIRECTIONS VEGETABLES 1. Heat oil in sauté pan; add onions and peppers and cook over medium heat for 5 minutes. 2. Set aside to cool. METHOD TEMP TIME ASSEMBLY Convection Oven* 350°F 15-20 minutes 1.
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1968 Booklet
#Jwm, Your Neighbor's Kitchen As Published In The I 9TH EDITIO - 1968 I ilaurq.ent.er 1-Eu.euiug 11;.eralh MANCHESTER, CONNECTICUT PREFACE Dear Readers: To those who for the past seven years have made m ~' job of filling a Herald cook book a pleasant job indeed, I give my heartfelt thanks for their gracious cooperation. Since I have foresaken my career at The Herald for that of wife, I will make my farewell brief but sincere, and wish one and all a Merry Christmas and a Bright and Happy New Year. Doris Belding Gorsch From Your Neighbor's Kitchen by Doris Belding Gorsch COOK BOOK ILLUSTRATIONS BY BILL WHITAKER PHOTOGRAPHS BY REGINALD PINTO AND ALBERT E. BUCEIVICIUS OF THE HERALD as pitblished in the ilaurqr.atrr 1£uruiug il;rralh INDEX ALMOND BREJ\.D . 6 APPLE CAKE . 16 APRICOT-PARFAIT PIE . .. .. .... ... ... ...... 34 ASPARAGUS AND SHRIMP TARTS ..... .. .... 45 B AKED STUFFED MUSHROOMS . ..... ..... .... 65 BEEF BOURGUINONNE . .. .. ... .. .. ... ...... 49 BEEF FONDUE . ....... .. ..... .. .. ...... .. .. 50 BEEF ROULADE (RALAUDIN) . .. .... .. ...... 55 BING CHERRY SALAD . 59 BLACK WALNUT CAKE . .. .. ....... .... .. 26 BLUEBERRY SQUARES . 18 BLUEBERRY TORTE .. .. .. .. ... .. .... .. 41 BURGUNDY PUNCH . 69 CABBAGE-BURGER BAK E .. ..... .. .. ... 46 CARDAMON CAKE .. ....... .. .... .. .... 16 CARNITAS . ... .. .. .. .. .. ... .. ... .. ... f8 CARROWAY AND CHEESE SPREAD . ... .. .... 68 CHAMPAGNE PUNCH . 69 CHEESE SCALLOPED ONIONS . 61 CHICKEN JUBILEE ...... .. .. ...... .. .. ...... 54 CHDCKEN WITH ORZO ... ..... ... ... ... 53 CHICKEN
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Fried Bread Pudding Balls Serves 15-20 People
Fried Bread Pudding Balls Serves 15-20 people Ingredients: Three loaves of French bread 10 eggs ½ gallon milk 4 cups sugar 2 quarts heavy cream 4 cups white chocolate chips 1 teaspoon vanilla extract Parchment Paper Canola Oil for Frying (enough for at least 2 inches deep in frying vessel) Praline sauce for drizzle over bread pudding balls Ingredients: 1 Cup of Melted Butter 1 ½ cups of brown sugar ½ quart Heavy Cream Instructions: combine all three ingredients and set aside at room temperature Bread Pudding Instructions: Preheat oven to 300 degrees Heat heavy cream and allow to simmer, carefully stirring so not to burn. Add white chocolate chips and stir until melted. Remove from heat and set aside. In separate bowl, add eggs, sugar and vanilla extract and blend well. Add the milk to the egg mixture. Slowly add the warm heavy cream and chocolate chip mixture. Line a 9x13 pan with parchment paper. Spray paper with cooking spray. Tear French bread into large chunks placing them in pan. Pour half of egg and milk mixture over the bread, pressing firmly to soak up the milk. Using your fingers, mash the soaked bread to make one solid piece in the pan. Then add the remaining milk and egg mixture. This should be very wet. Spray foil with cooking spray and cover the bread pudding. It is important to spray the foil because the bread will rise and stick to it if not greased. Bake at 300 degrees for 40 minutes covered. Uncover and bake another 20 minutes or until golden brown.
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Caramel Apple Bread Pudding
• EPISODE six • CCARAMEARAMELL APPLEAPPLE BREADBREAD PUDDINGPUDDING BEST THING SINCE STALE BREAD ingredients 4 apples peeled and sliced, I use Red Prince (local ¾ cup whole milk apple) ¾ cup heavy cream ⅓ cup brown sugar firmly packed ¼ teaspoon salt ¼ cup butter ½ teaspoon cinnamon 1 vanilla bean split and seeds scraped ½ cup white sugar pinch of salt 4 whole eggs ½ loaf homemade bread cut into 1 inch pieces Directions 1. Preheat oven to 350 degrees. Butter 8 x 8 baking 6. Pour egg mixture over the bread cubes and pan. Place bread cubes in mixing bowl and set aside. combine. Stir in caramelized apples and combine well. 2. Melt butter over medium-high heat in large 7. Let sit for about 1 hour to allow liquid to completely saucepan. Add brown sugar and a pinch of salt, soak bread cubes. stir until the sugar is dissolved. Add apples and cinnamon and sauté over medium heat until apples 8. Pour into greased 8 x 8 baking pan. are caramelized and sugar becomes a thick syrup consistency. Set aside. 9. Bake for 45-60 minutes, until custard is set and bread is golden brown. 3. In large saucepan combine heavy cream, milk, vanilla bean, ½ tsp. salt in medium saucepan and 10. Serve warm topped with Dulce de Leche sauce or bring to a simmer over medium heat. your favourite caramel sauce. 4. In separate large bowl, mix together the eggs and white sugar. 5. Remove milk from heat and slowly add to the egg mixture a bit at a time, constantly whisking as you combine..
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A 1718 Cookbook Contains a Dessert Recipe Similar to the Sachertorte
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Gumbeaux's Cajun Cafe'
CAJUNCAFE 12403 Veterans Memorial Hwy Dinner Hours: Douglasville, GA 30134 Tuesday-Saturday 770-947-8288 4:00pm - Close www.gumbeauxs.com Closed Sundays & Mondays Menu Welcome to Gumbeaux’s, A Cajun Café. We’re glad you’re here! Gumbeaux’s was established in 1994 by Robert, Wendy and Dorothy Regan and is still family-owned and operated. Our goal is to give the people of Douglasville and Metro-Atlanta the best Cajun food to be had anywhere. Our menu consists of various dishes of south Louisiana, from Creole to Etouffee to Jambalaya and boiled crawfish. Most of our seafood is fresh from the waters of the Louisiana bayous, the Gulf of Mexico and the eastern US coast. We go to extreme measures to ensure that you are getting the freshest product available. Most all of Gumbeaux’s dishes are made from scratch. Some take just a few minutes longer to prepare than others. Rest assured that we do not pre-bread or pre-cook most dishes, as this would take away from the natural flavors and compromise quality. We appreciate your patience. At Gumbeaux’s we strive to have the most courteous and timely service, along with the most cost-effective and quality menu possible. Please let us hear from you – we want to see you again! Thank you for your patronage. Sincerely, Robert, Wendy, Brandon & Harrison Regan • • We are taking all necessary precautions to keep you and our employees as safe as possible during this time. We appreciate your patience. Appetizers Tiger Bait Shrimp ..................................................................................................................................................$10.95 Ten fried butterflied shrimp tossed in a homemade spicy honey remoulade sauce.
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Purple Sweet Potato Biscuits,Crock Pot Carrot Cake
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Original Ocracoke Cook Book
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