Bakeshop Price List 2017 – 2018

Total Page:16

File Type:pdf, Size:1020Kb

Bakeshop Price List 2017 – 2018 Lancaster County Career and Technology Center Infusions Bakeshop Price List 2017 – 2018 Tracie S. Gotshall, Instructor Dining Room Reservations (717) 653 – 3000 ex. 3036 Bake shop (no voicemail) ex. 3021 (717) 208-3127 [email protected] Decorated Cakes: Chocolate, Vanilla, Marble, Spice, Red Velvet – iced and decorated. Vanilla Icing Buttercream, Cream Cheese, Peanut Butter or Fudge icing Full Sheet, 64 pcs. $35.00 each $38.00 each 1/2 Sheet, 32 pcs. $22.00 each $24.00 each 12" Round, 32 pcs. $23.00 each $25.00 each 10" Round, 16 pcs. $12.00 each $14.00 each 8" Round, 10 pcs. $10.00 each $12.00 each 6" Round, 6 pcs. $ 8.00 each $10.00 each Tortes / Specialty Cakes: Chocolate Peanut Butter Torte - Midnight chocolate cake, peanut butter chip filling and whipped cream icing Chocolate Mousse Torte – Chocolate chiffon cake, chocolate mousse filling and chocolate buttercream. White Chocolate Mousse Torte – Yellow chiffon cake, white chocolate mousse and whipped cream icing, covered with white chocolate shavings Lemon Cream Torte – Yellow chiffon cake, lemon curd filling & whipped cream icing Raspberry Cream Torte-Yellow chiffon cake, raspberry cream filling & whip cream icing German Chocolate Torte – Chocolate chiffon cake, coconut pecan filling, chocolate butter cream icing and sacher glazed. Black Forest Torte – Chocolate chiffon cake, with whipped cream, chocolate fudge and cherry filling, whipped cream iced. Tiramisu Torte – Yellow Chiffon Cake and lady fingers moistened with coffee and layered with tiramisu filling. Whipped cream iced. Raspberry Cream and Choc. Ganache Torte - Chocolate chiffon cake layered with rasp. jam, chocolate ganache and raspberry cream. Choc. buttercream iced sacher glazed top. Chocolate Almond Cake – A rich chocolate almond cake iced with chocolate buttercream and sacher glazed Chocolate Expresso Gateau – Chocolate chiffon cake layered with chocolate mocha ganache and mocha cream. Chocolate buttercream iced. Chocolat – Layers of fudge brownie, chocolate mousse, praline and chocolate cheesecake. Topped with chocolate mousse Strawberry Cream Torte –Yellow chiffon cake, straw. cream filling & whip cream icing Midnight Ganache with Raspberry – Multiple layers of midnight chocolate cake layered with raspberry jam and chocolate ganache. Chocolate buttercream iced Boston Cream Cake – Vanilla cake with pastry cream filling and fudge icing. 12" Round $42.00 each 10" Round $22.00 each 8" Round $18.00 each 6" Round $14.00 each Cheesecakes: New York, Marble, Pumpkin, Raspberry Swirl, Chocolate Chip, Apple Cinnamon, Chocolate (6, 8, 10” only) Chocolate Decadence Cake – A rich chocolate flourless cake. (6, 8, 10” only) Banana Cake with Cream Cheese or Buttercream Icing Pumpkin Cake with Cream Cheese or Buttercream Icing Carrot Cake with Cream Cheese Icing 10" $18.00 each 12" Round $34.00 each 8" $14.00 each ½ sheet $32.00 each 6” $11.00 each Pumpkin Roll with Cream Cheese Filling 6" Roll $7.00 12" Roll $12.00 Linzer Flan – 11” $12.00 each Lemon & Raspberry Flan – 11” $12.00 each Buttermilk Chocolate Bundt Cake $12.00 /10” $8.00/8” $1.50 individual Bread: French/ Italian/ Whole Wheat $1.50 each Specialty Breads, sourdough $2.00 each Soft Rolls white, whole wheat $1.50 doz. Quick Bread: Pumpkin, Apple Walnut, Banana, Cranberry, Lemon Poppy Seed, Date Nut-$5.00 Fruit Pies: Cherry, Apple, Pumpkin, Blueberry 10" Fruit - $9.00 8" Fruit -$ 5.00 Specialty Pies: Chocolate Cream, Pecan, Lemon Meringue, Coconut Cream, Key Lime, Chocolate Peanut Butter 10" Specialty $10.00 8" Specialty $6.00 Shoo Fly Pies 10" $7.00 8" $4.00 Cookies: Home Style: Chocolate Chip, Snickerdoodle, Peanut Butter Chip, Chocolate Fudge, Oatmeal Raisin $0.75 ea. $8.00/ doz. Specialty Gourmet Cookies and Pastries: Sand Almond, Spritz, Almond Stix, Vienna Rings, Chocolate Shell, Lemon Bars, Linzer, White Chocolate Brownies, Rugelach, Apricot Cheese Slice etc. $0.75 ea. $8.00/ doz. Christmas Cookies (available in December) $ 7.00 per lb. $18.00 platter Cup Cakes: Chocolate, vanilla or red velvet Regular size with vanilla icing $0.75 ea. $ 8.00/doz. Regular size, iced and decorated $1.00 ea. $11.00/doz. Large size, iced and decorated $1.50 ea. $15.00/doz. Banana, Carrot, Pumpkin, standard size $1.00 ea. $11.00/doz. Brownies $0.75ea. $ 8.00/doz. Danish $0.85 ea. $ 9.00/doz. Muffins $0.75ea. $ 8.00/doz. Sweet Rolls $0.85ea. $ 9.00/doz. Whoopie Pies $1.00ea. $11.00/doz. Cream Puffs/ Éclair $0.90ea. $ 9.00/doz. Fresh Fruit Tarts $1.50ea. $16.50/doz. Cream Horns $1.50ea $16.50/doz. Coffee Cake $0.75/square $ 8.00/doz. $36.00/full sheet Wedding Cakes: Prices start at $1.75 per person, price lists available upon request .
Recommended publications
  • What Cake Recipe Is in This Cake Roll?
    Passion Fruit Curd Layer Cake This cake is layered with homemade passion fruit curd, super light, fluffy with a creamy rich and fragrant curd…perfect for any occasion. I already make 3 batches of passion fruit curd…and twice this layered cake. The cake just disappears…it is true I share with friends and family, but I can guarantee that the cake will not stay long in the refrigerator. – What is a better way to serve the fragrant passion fruit curd? In between layers of light and fluffy vanilla chiffon cake – Why is this cake so delicious? Imagine a bite of super light cake loaded with fragrant, tangy and slightly sweet passion fruit curd…do I need to say more? If you believe in magic…this cake is magical… – Did I convince you to try this cake? Ingredients: 5 jumbo/large eggs separated 65 g vegetable oil 65 g milk 110 g cake flour, shifted 1 pinch salt 1 ½ teaspoons vanilla extract 85 g sugar 10 g vinegar Homemade Passion Fruit Curd (recipe HERE) Method: Preheat oven at 275oF. Line a 14 x 9 inch (36 cm x 23 cm) jelly pan with parchment paper. In a small bowl, mix cake flour with salt, and set aside. In a medium bowl, stir together egg yolks, milk, oil and vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter. In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • Hand Made. Hand Approved
    // Class Schedule Happenings FEBRUARY 2020 cooksofcrocushill.com Guest Chef WHAT CHOUX TALKING ABOUT?! CROISSANTS 101 Ryan Siess Randi Madden SW SATURDAY, FEBRUARY 8, 10 AM – 12:30 PM, $80 MPLS SUNDAY, FEBRUARY 23, 11 AM – 1:30 PM, $85 Cooks has been hosting world-renowned chefs in the Twin Cities for more than 30 years. Luminaries such as Marcus Samuelsson, Thomas Keller Pronounced "pot ah SHOO" (à vos souhaits!), French specialty pâte à In Paris, you can't walk two blocks without coming across a small and Sean Brock — not to mention local all-stars like Gavin Kaysen, Paul choux might mean "cabbage paste," but it's got nothing to do with the boulangerie pulling fresh-baked croissants out of an oven. Around Berglund and Ann Kim — regularly bring their skills and passion to our crunchy vegetable. Instead, it's a versatile dough that forms the base here, not so much. In this hands-on class, Chef Randi will show you kitchens. for some of the dreamiest, must-have pastries on the planet. Think how to make light, flaky, buttery croissant dough, roll it out and create cream puffs, éclairs and profiteroles. (If that's what cabbages tasted beautiful pastries that you don't need a passport to get! LYNNE AND PAUL POP-UP DINNER like, we'd all be farmers.) In this hands-on class, Chef Ryan reveals the Paul Berglund and Lynne Rossetto Kasper secrets of these divine desserts. Traditional Croissant; Pain au Chocolat; Sweet Ricotta Pinwheels; Two Savory Croissants. $ SP FRIDAY, FEBRUARY 7, 6:30 PM – 8:30 PM, 90 Chocolate-Dipped Vanilla Pastry Cream-Filled Éclairs; Crème Chantilly Cream Puffs; Fresh Herb and Gruyère Gnocchi with Gorgonzola Cream SP SATURDAY, FEBRUARY 8, 6:30 PM – 8:30 PM, $90 PARISIAN SWEET PASTRIES Sauce.
    [Show full text]
  • Whipped Cream Has Been Around Since the 16Th Century
    Whipped Cream Has Been Around Since The 16th Century On January 5, add a little extra something special to desserts to celebrate National Whipped Cream Day. Add whipped cream! Not only does it add creaminess and bit of pizzaz, but it also makes the difference between the ho-hum or a celebration kind of beverage or dessert. This holiday falls on the birthday of Reddi-wip founder Aaron “Bunny” Lapin. Aaron who invented Reddi-wip in 1948, was born on January 5, 1914, and died on July 10, 1999. It was in 1946, when the aerosol can was first invented by Aaron Lapin, that sales and popularity of this dessert delight really took off. Whipped cream is also sometimes called Chantilly cream or creme Chantilly. Recipes from the 16th century included whipped cream that was sweetened and aromatised. The names milk snow and snow cream were used. The English name whipped cream found its beginning in 1673. The name snow cream continued to be used throughout the 17th century. Chilled cream whips better than warm cream, at times if not chilled properly the cream may not whip. Also, it renders a deeper taste. Cream must be below 50 degrees to whip, at 50 or above it churns into butter rather than whips. Whipped cream has been around since the 16th century. It was included in recipes that date back to 1549 in Italy and 1604 in France. Until the 19th century, recipes for whipped cream called for whipping the cream with a willow or rush branch in place of the modern whisk.
    [Show full text]
  • MADE DESSERTS Mini and Handheld Desserts CUPCAKES
    2016 HOUSE-MADE DESSERTS Mini and Handheld Desserts Banana Cream Pie Shooters: You’ll feel like a kid again. BourBon S’mores Pot De Crème: mini bourbon-chocolate mousses with Grateful Graham crumbs and toasted marshmallow Candied Bacon in a Shot Glass: served with Guinness-Chocolate Dipping sauce Chocolate Covered Banana Cake Bites: a cross between a truffle and a cake pop! Crème Brulee: individual custards kissed with sugar and fire to make a crunchy top Coconut Cream Pie Shooters: Served in a shooter glass. Creamy and made like Grandma’s! DerBy Pecan Pies: Mini version of the Southern classic. Bourbon. Chocolate. Pecans. Fruit and Cream Tartlets: pastry cream, fresh fruit, apricot glaze (min. order of 12) Guinness Dark Chocolate Shot Glass Cake: with Irish cream frosting Lemon Curd Cake Bites: coated in white chocolate and topped with sprinkles Mini Lemon Parfaits: lemon curd, ladyfingers, whipped cream Mini Rum Bundt Cakes: individual Bundt cakes with rum glaze Peanut Butter Cone Cakes with Dark Chocolate Frosting: in a cute sugar cone cup! Pineapple Upside Down Cake Shooters: Old school perfection in a shot glass. Strawberry-White Chocolate Parfaits: lemony white chocolate mousse with fresh berries Tiramisu Parfaits: individual parfaits with layers of mascarpone, ladyfingers, & espresso CUPCAKES (available as mini or full size cupcakes) DouBle Chocolate Cupcakes: chocolate cake with chocolate buttercream frosting Ginger Nutmeg Spice Cupcakes (Vegan) Kitchen Sink Carrot Cake Cupcakes Maple Bacon Cupcakes: A pancake-like cupcake with
    [Show full text]
  • Minnesota Cottage Foods Law
    MINNESOTA COTTAGE FOODS LAW Minnesota Statute 28A.152 Cottage Foods Exemption NON-POTENTIALLY HAZARDOUS FOODS FACT SHEET As of July 1, 2015, individuals can sell non-potentially hazardous (NPH) foods made in their home kitchens, without a license (Minnesota Statute 28A.152). Non-potentially hazardous (NPH) foods are foods that do not support the rapid growth of bacteria that would make people sick when held outside of refrigerated temperatures. These are the types of foods the Minnesota Cottage Foods Law exempt from licensing. MFMA has worked with the Minnesota Department of Agriculture, the Minnesota Department of Health, and the University of Minnesota Extension Food Safety Team to compile this list. If a food item is not on this list, contact your local Minnesota Department of Agriculture Food Inspector for more details. To find the contact information for your local MDA food inspector, call (651) 201-6027 or email [email protected]. LIST UPDATES This list will be reviewed periodically and updated as needed. When the list is updated, the revision date for this document will be changed and MFMA will send an email to everyone on our contacts list. To ensure that you receive these updates, please go to MFMA’s website www.mfma.org and sign up for our elist. This list was last updated: December 20. 2019 USING THIS LIST For ease of use, this list is divided into Food Type categories. Each category lists three options: Allowed Foods, Not Allowed Foods, and Exceptions. All foods listed in the “Exceptions” column need extra information and we strongly recommend you contact the MDA to discuss the potential risks associated with the “Exceptions” foods.
    [Show full text]
  • Carrotcake-Website-En
    Hay Day Kitchen Carro Cak In this episode, we made a classic delicious dessert to help welcome Springtime – Carrot Cake! We’ve prepared an easy and delicious recipe and video, so you can follow along step-by-step. Go ahead, give it a try! And share with us your final cake using the hashtag #haydaykitchen! https://youtu.be/P-020LANblA Ingredient: 3 Medium Carrots 2 Tsp Baking powder 1 Tsp Orange zest 3 Eggs 1 1/4 Cups Flour 1 Cup Brown Sugar 1 Tsp Cinnamon 2/3 Cup Melted butter 1/2 Tsp Ginger 1/2 Cup Crushed walnuts 1/2 Tsp Salt Frosting: 1/2 Cup Cream 1 ⅓ Cups Cream cheese 1 Tsp Orange zest 1 Cup Icing sugar 1/4 Cup Melted butter Prep time: 4 hrs Servings: 1 cake; 8-10 pieces Equipment: Cutting board, knife, measuring bowls & spoons, 8-inch springform cake pan, whisk, parchment paper, palette knife Metho: - Begin by preheating your oven to 175°C / 350°F. - In a bowl, grate carrots and 1 tsp of orange zest. - Measure flour, baking powder, salt, cinnamon, and ginger in a separate bowl. Mix the dry ingredients together and set aside. - Take a larger bowl and whisk your eggs and brown sugar until creamy and foamy. - Start adding in the dry ingredient mix and melted butter, little by little, to the foamy egg and sugar mix. Stir slowly and don’t over mix. - Fold in the grated carrots, orange zest and crushed walnuts. - Cover the bottom of your cake pan with parchment paper, or grease with butter.
    [Show full text]
  • Gloriette Speisekarte 2015 MAIL.Pdf
    kaffee und kaffeespezialitäten Kleiner Brauner oder Mocca 3,10 € Single espresso (G) Großer Brauner oder Mocca 4,90 € Double espresso (G) Wiener Melange, Verlängerter 4,70 € Viennese coffee with milk, extended single espresso black or with milk (G) Cappuccino, Cafe Latte 4,90 € Single espresso or with additional milk (G) Kanne Kaffee 5,80 € Pot of coffee (G) Einspänner 5,20 € Double espresso with whipped cream (G) Häferlkaffee 5,50 € Extra large cup filled with viennese coffee and whipped cream (G) Schokochino 5,50 € Viennese coffee with milk and chocolate (G) Pharisäer (Mocca mit Rum und Schlag) 7,60 € Double espresso with rum and whipped cream (G) Kaffee Advocat (mit Eierlikör und Schlag) 8,10 € Double espresso with advocaat and whipped cream (G) Kaffee Mozart (mit Schokolikör & Schlag) 8,10 € Double espresso with choco liqueur and whipped cream (G) Kaffee Maria Theresia (Mocca mit Orangenlikör & Schlag) 8,10 € Double espresso with orange liqueur and whipped cream (G) Irish Coffee 8,10 € Double espresso with irish whiskey and whipped cream (G) Heisse Schokolade mit Schlag 4,70 € Hot chocolate with whipped cream (F, G) Heisse Schokolade mit Schlag im großen Häferl 5,50 € Extra large cup hot chocolate with whipped cream (F, G) Heisse Schokolade mit Rum und Schlag 6,20 € Hot chocolate with rum and whipped cream (F, G) Schoko Orange (Heisse Schokolade mit Orangenlikör & Schlag) 6,40 € Hot chocolate with orange liqueur and whipped cream (F, G) Glas Milch, Sojamilch oder Joghurt 3,00 € Glass of milk, soya milk or yoghurt (G) Milchmixgetränke je nach Saison 6,50 € Milkshake (strawberry, banana, vanilla, chocolate) (F, G) tee Glas Ceylon Tee, Kamille, Pfefferminz, Hagebutte od.
    [Show full text]
  • Inviting a Spice of Life to Cater Your Event Means Having the Experience of Many Industry Veterans Working Together to Make Your Special Occasion a Success
    WWWelcome to A Spice of Life Catering! IIInviting A Spice of Life to cater your event means having the experience of many industry veterans working together to make your special occasion a success. Whether you are planning a cocktail party, anniversary celebration, holiday party or intimate gathering, you are ensured the highest level of attention to achieve a flawless event. Every function is meticulously planned with your event coordinator to capture your imagination, delight your senses and impress your guests. OOOur team of culinary experts can assist with menu design that will showcase your ideas and personal tastes. Our plate and buffet presentation sets us apart. Creative props and décor can be coordinated with the theme of your event and are a complimentary party of our service. In addition, our event coordinators have access to the best in the industry partners for flowers, linens, décor, music and all of the other fine details. Whether your event is professionally served or delivered by our staff, we will help create a memorable occasion. TTTo get started call to begin planning your grand occasion. One of our event specialists will create a catering proposal for your event and email it to you. Once the menu and event particulars are decided all we need is a signed agreement and the required deposit to hold the date. Not to worry, we welcome menu and guest count changes until ten days before the event. JJJust a few things to remember when placing and order: ● Chafers, decorations, props and floral arrangements for buffets, as
    [Show full text]
  • Baskin-Robbins Kicks Off Its 70Th Year with Icing on the Cakeâ® Flavor of the Month and a Free Waffle Cone Offer for Guests Nationwide
    BASKIN-ROBBINS KICKS OFF ITS 70TH YEAR WITH ICING ON THE CAKE® FLAVOR OF THE MONTH AND A FREE WAFFLE CONE OFFER FOR GUESTS NATIONWIDE Through January, guests can enjoy the Delicious Flavor of the Month and a free freshly-baked waffle cone with the purchase of any double scoop CANTON, Mass. (January 5, 2014) – Baskin-Robbins, the world’s largest chain of ice cream specialty shops, is celebrating 70 years of innovative and delicious ice cream flavors and frozen treats by inviting guests nationwide to eat their ice cream and cake, too, with its January Flavor of the Month, Icing on the Cake®. The flavor features cake-flavored ice cream with cake pieces, frosting bits and a candy confetti ribbon and can be enjoyed in a cup, cone, milkshake or two-scoop sundae. To make the kick-off of its 70th year even sweeter, Baskin-Robbins is also continuing to offer guests nationwide a free waffle cone with the purchase of any double scoop of ice cream. In addition, Baskin-Robbins is offering guests an innovative lineup of ice cream flavors that can be enjoyed at select participating Baskin-Robbins shops nationwide throughout January: • Peanut Butter ‘N Banana: Banana-flavored ice cream and a chunky peanut butter ribbon in honor of a member of rock ‘n roll royalty who would be turning 80 this month! • Tropical Vacation Frozen Yogurt: A refreshing flavor featuring pineapple and passion fruit-flavored frozen yogurt with a passion fruit ribbon. • Premium Churned Reduced-Fat, No Sugar Added Caramel Turtle Truffle: Reduced-fat, no-sugar-added vanilla-flavored ice cream packed with caramel-filled milk chocolate flavored turtles and a caramel ribbon—the perfect treat for caramel-lovers! “Over the past 70 years, Baskin-Robbins has grown from a beloved neighborhood ice cream restaurant in California to the world’s largest chain of ice cream specialty shops, offering guests an extensive variety of ice cream flavors and frozen treats,” said John Costello, President, Global Marketing and Innovation for Dunkin’ Brands.
    [Show full text]
  • 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
    [Show full text]