The Grilled February Stack GF Paleo 15.5 Local

Total Page：16

File Type：pdf, Size：1020Kb

The Grilled February Stack GF Paleo 15.5 Local Free Range Grilled Chicken Stack w/ roasted organic vegetables, Balsamic glaze & caramelized pecan crunch served w/ organic salad with toasted spelt bread/roll 16.5 Organic Pizza Surprise Vegetarian/Vegan 15 Organic Garden Vegetable Pizza Calzone (Spelt) Aubergine, zucchini, tomato, onion, capsicum, Herbs & homemade goats cheese in Pizza Sourdough Spelt Pocket served w/ org. salad Juicy Lucy or The Late Summer Salad Vegetarian GF 13 Organic Lettuce, Herbs, Edible Flowers, Watermelon, Goats Feta, Tomato Salsa, Mint and Pecans Organic Omelette GF 9.5 w/ fresh org. Herbs & Local org. eggs Tomato / Cheese each $1.5 extra With organic salad $5 extra Breakfast Taco Bowl GF 10.5 Scrambled eggs in toasted tortilla bowl with cheese & org. tomato salsa avocado / ham each $2 extra Dutch Organic Buckwheat Pancakes (~11pc) GF w/ maple syrup, cream & fruit 7.5 w/ ice cream & warm berries 9.5 or Organic Buckwheat Pancake (1 large) GF w/ maple syrup, cream & fruit 6 w/ ice cream & warm berries 8 We use organic produce from local farmers where possible & organic coconut, org .butter or sustainable organic palm oil for frying - because we know you can taste and feel the difference. Please ask for special orders. If we can, we will make it happen for you! Grilled Cheese Sandwiches Ham Lettuce Tomato or Hawaiian style 8.5 Fried Egg & Ham 9 On organic spelt sourdough bread Ask us for other varieties “Die Knackwurst” 10 Traditional German Sausage in Spelt bread roll with fried Onion, Tomato Sauce or Mustard Small Organic Salad 5 Special Cherry Marble Cake 5.5 with vanilla cream & Chocolate sauce topping Traditional German ‘Donauwelle’ Indulgent Red Velvet Brownie Fudge 5 Cheesecake Slice (Org. Spelt) Sago Chia Pudding 6 with Summer Fruit Compote In a mason jar GF Lemon Coconut Cheesecake 6.5 Raw, GF, Dairy free, Vegan Carrot Cupcakes 5.5 Raw, GF, Dairy free, Vegan Chocolate Mousse w/ banana& Avocado - Raw, Glutenfree, Vegan, Nut free 5.5 We are happy to listen to your wishes! Where possible we sweeten with stevia, dates, xylitol, banana, rapadura sugar or raw honey. Our chicken comes from local, organically grown (Kunghur), hormone and preservative free (animal respecting) sources. Komboucha Spritzer Home brewed fermented probiotic ice tea 4 Hot Chocolate 4 Coffee cup 3.5 Coffee Mug 4 Short black 2.5 Long black 3 Iced Coffee/ Iced Chocolate/Iced Chai w/ ice cream & cream 5.5 Dandelion Tea (Dandychino) Mug 4 Small Pot 6 Chai tea, originally brewed Mug 4 Small Pot 6 Black / Green Tea / Herbal Tea varieties Small Pot 5 Large Pot 9 Smoothie & Juice of the day 6.5 See Board We do catering and functions tailored to your needs. Don’t hesitate to ask our friendly staff for more information Or call 6689 7449/ 0416 616 804. .

Copy Link

Recommended publications

Faculty Senate Newsletter, May 2016 Louisiana State University and Agricultural & Mechanical College
Louisiana State University LSU Digital Commons Newsletter Faculty Senate 5-2016 Faculty Senate Newsletter, May 2016 Louisiana State University and Agricultural & Mechanical College Follow this and additional works at: http://digitalcommons.lsu.edu/senate-pubs Recommended Citation Louisiana State University and Agricultural & Mechanical College, "Faculty Senate Newsletter, May 2016" (2016). Newsletter. Paper 49. http://digitalcommons.lsu.edu/senate-pubs/49 This Article is brought to you for free and open access by the Faculty Senate at LSU Digital Commons. It has been accepted for inclusion in Newsletter by an authorized administrator of LSU Digital Commons. For more information, please contact [email protected]. Volume 7, Issue 7 May 15, 2016 TABLE OF CONTENTS President’s Column…..…………..………………………...………...1 With every change of regime comes a predictable if welcome discussion of the Higher Education Headliner; Faculty Benefits Experts to probe structure of higher education. In Louisiana, with its four systems and its Board of TIAA-CREF Servicing Fees …………………………………………2 Regents, this “conversation,” as administrators like to call it, usually centers on either King mounts National Campaign for Newsletter Position in Higher the rearrangement of campuses or the consolidation of administrative units or the Education Funding; YMCA Attack on Pro-College Sales Tax reduction of overhead. Occasionally, the more optimistic among us hope that, during Shows Rift in Charity Community; Louisiana Sweeps AAUP regime turnover, the membership of management boards might change (with the National Elections; AAUP Union on Winning Streak ……………..3 good effect of allowing current board members to resume their proper role, that of A.G.’s Corner ……………………………………………………...….4 wealthy heirs ironically professing the gospel of the self-made man).
[Show full text]
Food and Cookery / Commodities / Ingredient Function
Food and Cookery / Commodities / Ingredient Function FOOD AND COOKERY COMMODITIES / INGREDIENTS Food and Cookery / Commodities / Ingredient Function Y9 Hospitality & Catering Make notes on the PP slide. Add your own examples where possible. Research recipes for each commodity. Extension Task: Create a menu for an awards ceremony. This includes canapés, snacks and a drinks list. This needs to suit a wide range of dietary requirements and allergies. The menu must include at least 4 canapés, 4 snacks and 3 non alcoholic drinks. Food and Cookery / Commodities / Ingredient Function Basic Bread Dough Dough products are made from a basic bread dough containing yeast. • To make a basic bread dough, you should use strong plain flour as it contains more gluten. – Gluten is a sticky protein found in wheat and other grains. • When mixed with water, it becomes stretchy and helps the products to rise. • The yeast in the dough is activated with warm water. It is killed by excess heat, and if this happens the dough will not rise. • Kneading the dough helps to stretch the gluten so the dough can rise and keep its shape. The dough should then be left to prove in a warm place. The dough should be baked in a hot oven - the heat makes the bread rise before killing the yeast. • To test if bread is ready, tap the bottom. If it sounds hollow it is cooked. Food and Cookery / Commodities / Ingredient Function Doughs • Flour-based products provide energy, vitamins and minerals. • Wholemeal products also provide roughage, an essential part of a healthy diet. • Enriched doughs (e.g.
[Show full text]
Creating Happiness Das Unternehmen Dawn Foods
Sortiment 2016 Feine Backwaren gültig ab Februar 2016 Creating happiness Das Unternehmen Dawn Foods 2 Familienunternehmen seit 1920 Das heute in dritter Generation geführte Familienunternehmen Dawn Foods blickt zurück auf eine lange Tradition. Im Jahre 1920 riefen zwei Bäcker einer kleinen Donut-Bäckerei in Jackson, Michigan, Amerikas erste Herstellung von Backmischungen ins Leben: die Dawn Donut Company. Dem Bäckerhandwerk zu Ehren benannte die Inhaberfamilie Jones ihr Unternehmen nach der Tageszeit, zu der der Bäcker seine tägliche Arbeit beginnt, Dawn (dt. Morgendämmerung). Die Welt von Dawn Was folgte, waren Jahrzehnte der weltweiten Expansion und Innovation. Dawn Foods ist heute einer der führenden internationalen Anbieter für feine Backwaren. Jeden Tag produzieren und vertreiben wir auf allen Kontinenten Zutaten für süße Gebäcke sowie original amerikanische Gebäckspezialitäten. Der Stammsitz unseres Unternehmens befindet sich in Jackson, Michigan (USA). Dawn Foods verfügt über Fertigungsstätten und Vertriebsstandorte in den USA, Kanada, Mexiko und Europa. Die Unternehmenszentrale von Dawn Foods Europe befindet sich in Amsterdam, Niederlande. Dank unseres internationalen Unternehmensnetzwerks sind wir Experten für authentische Rezepturen und aktuelle Trendideen. Unsere Mission und Vision Unser Ziel ist es, der beste Partner sowohl für das Bäckereihandwerk als auch für industrielle Backwarenhersteller und Unternehmen der Food-Service-Branche zu sein. Dieses Ziel treibt uns an, uns täglich weiter zu verbessern. Vier Versprechen für unsere Kunden: 1 Bester Geschmack Wir versprechen: Wir sind Experten für authentische Rezepturen • Authentische Rezepturen von lokal bis international und weltweit auf der Suche nach dem • Vielseitige Anwendungsideen von besten Geschmack für feine Backwaren. traditionell bis modern • Ein auf Konsumententrends ausgerichtetes Sortiment 2 Zutaten bester Qualität Wir versprechen: Wir verwenden nur die besten Zutaten • Hohe Qualitätsstandards für unsere Rohstoff e für ein perfektes Backergebnis.
[Show full text]
Names of Cakes
NAMES OF CAKES Armina BERCEANU, MA student University of Craiova Abstract The proper names analyzed in this paper provide additional information on the appearance, shape, content of the product associated with a trade name. As related to the current reality, trade names have become key elements of the marketing strategy, with a strong influence on language. In the case of confectionery and pastry products, the intention of the sender (the supplier) is to raise the interest of the receiver by simple, concise, clearly expressed words, showing the quality, the basic ingredients and the origin of the food. These elements determine the success of the product on the market and its recognition by means of the advertising discourse. Key-words: anthroponyms, toponyms, trade name, culinary names, vocabulary Résumé Les noms propres analysés dans ce travail apportent des informations supplémentaires sur l’aspect, la forme et le contenu du produit associé à un nom commercial. Rapp ortés à la réalité contemporaine, les noms commerciaux sont devenus des éléments -clés de la stratégie de marketing, ayant une grande influence sur le langage. Dans le cas des produits de confiserie et de pâtisserie, l’intention de l’émetteur (le fournisseur) est de susciter l’intérêt du récepteur par des mots simples, concis, clairement exprimés, qui présentent la qualité, les ingrédients de base et l’origine des aliments. Ces éléments déterminent le succès du produit sur le marché et sa consécration à trav ers le discours publicitaire. Mots-clés: anthroponymes , toponymes , nom commercial, noms culinaires, lexique 1. Introduction Over the years, society has faced certain unprecedented transformations which, in one way or another, have affected or changed our perception of the world.
[Show full text]
KESSKO Chocobany Dark Item No
KESSKO Chocobany The modern cream for filling and coating. Available in dark and white varieties. Boasts a glossy shine and a creamy consistency. Ideal for coating, filling and garnishing long-lasting baked products, desserts, creme and cream slices, and much more. Ready to use and freezable. Chocobany_GB_4sA4__0318.indd 1 21.03.18 06:54 Varieties KESSKO Chocobany dark Item no. 16195 All varieties come in a convenient and economical KESSKO Chocobany white Item no. 16196 6.25 kg bucket. Process Basic recipe for filling creme For coating: Heat the KESSKO Chocobany slightly (40 °C) KESSKO Chocobany 1,000 g 1,000 g For filling: Beat the KESSKO Chocobany with Creme margarine 1,000 g - butter or creme margarine for 8-10 Butter - 1,000 g min., then add the water gradually. Add KESSKO pastes or flavourings if Water 200 g 100 g desired. Coffee crescents and almond bites Scoop out KESSKO Marzipan Macaroon Mass MMB straight from the bucket using an ice cream scoop (e.g. 1/30 = approx. 50 g), roll it in KESSKO Almonds, flaked, and place it lengthways or in the shape of a crescent on a baking tray lined with baking paper. Baking temperature: 200 °C in a regular oven Baking time: 15-18 min. Flue open Bake with the baking tray in a second baking tray if necessary. Once your croissants or almond bites have cooled, dip the ends in warm KESSKO Chocobany and Cake pops drizzle them. Dice a sponge base (made using KESSKO FF for Sponge Cake) and transfer the pieces to a bowl.
[Show full text]
UCC Cake Challenge #THINKGERMAN DAYS 2020
You are invited! UCC Cake Challenge #THINKGERMAN DAYS 2020 Mandelhörnchen, Marmorkuchen, Donauwelle, Schwarzwälderkirschtorte? Never heard of them? Time to get your learn on and join our VIRTUAL GERMAN BAKING challenge! If you have heard of these delicious German goodies, or, even better, have tried them before, get baking right away!! This goes challenge goes out to all UCC students and other lovers of German cakes, cookies and pastries! Don’t worry if you are not good at baking, just have fun, join the challenge, bake, post a picture, a video or other documentation of your cake ! And don’t forget to return the favour and nominate someone else! UCC Cake Challenge #THINKGERMAN DAYS 2020 STEP 1: Read the recipe STEP 2: Bake and decorate! STEP 3: Take photos or video STEP 4: Post on social media STEP 5: Tag someone and nominate them to do the cake challenge Use our hashtags when you post: #thinkgermandays #thinkgerman #cakechallenge #goetheinstitute #ucc #german MARBLE CAKE DIRECTIONS STEP 1: Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. STEP 2: If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 INGREDIENTS mins until smooth. 225g butter, softened STEP 3: If you prefer to mix by hand, beat 225g butter and 225g caster sugar 225g caster sugar together, then add 4 eggs, one at a time, mixing 4 eggs well after each addition.
[Show full text]
HEALTHY RECIPES CAKE(We Always Knew It Was Possible)!
12 HEALTHY RECIPES CAKE(we always knew it was possible)! Liz Scully Editor // Katie Schenk Words // Chris Sandel Nutrition // Jurie Potgieter Images www.rethinkretreats.com for Rethink Retreats brings you 12 healthy cake recipes Contents to delight the taste buds and remind you that healthy eating doesn’t have to be a hardship Rethink Retreats: Hello, we like cake! ............................................................ 2 Chris Sandel, our nutritionist: He likes eating normally........................................... 3 Recipes Please check our shiny new food website Banana Cake ................................................................................. 4 www.notgotmuchin.com for more recipes. Honey Cake with Apricots, Vanilla and Sweet Potato ........................................... 5 Blueberry Oat Cake ........................................................................... 6 Courgette and Chamomile Cake............................................................... 7 Chocolate Avocado Cake (Vegan Gluten-Free) ................................................. 8 Coconut, Lime and Blueberry Cake ............................................................ 9 Chateau Durantie Carrot and Parsnip Cake .................................................... 10 Beetroot Brownie ............................................................................. 11 No Bake Chocolate Chip Cookie Dough Bars . 12 Apple, Parsnip and Cider Cake ................................................................ 13 Lemon and Lavender Drizzle
[Show full text]
Cookbook Catalog
Cookbook Catalog Mail-A-Book 5528 Emerald Ave Mountain Iron MN 55768 218-741-3840 1-800-257-1442 218-748-2171 (FAX) [email protected] www.alslib.info/services/mail-a-book www.facebook.com/alslibinfo Table of Contents Baby Food ..................................................... 4 Baking ............................................................ 4 Beverages ...................................................... 5 Breakfast ........................................................ 5 Butchering ..................................................... 6 Candy ............................................................. 6 Canning and Preserving................................. 6 Casseroles ...................................................... 6 Children’s Cookbooks ................................... 7 Cookery ......................................................... 7 Cookies .......................................................... 12 Cooking Basics .............................................. 12 Desserts .......................................................... 13 Duluth Author: Beatrice Ojakangas .............. 14 Entertaining ................................................... 14 Getting Ready for the Holidays ..................... 15 Grilling and Outdoor Cookery ...................... 15 Low-Fat and Special Diets Recipes .............. 16 Meat/Poultry/Fish .......................................... 19 Minnesota/Midwest Cooking ........................ 19 One-Dish Meals ............................................. 21 Pasta ..............................................................
[Show full text]
Royal Baker Pastry Cook
1/5 RpyAii • B-^^KER • • 6* • By Prof- Ru dmain i LATECHEFDtCUlSINEOFTHENEWYORKCOOKlNGSeHOOL- 7^ -RoyalBaKing Powder- •l06Wall5b- (OMPANX- •NEW YORK- BAKINO CO, 1888. A LETTER FROM MARION HARLAND. [PÂC SIMILE.] (?a^k^^ iZe^ CH^t^t^^ y^./iy^'êj " c^^^^Û^ ^tf--^^ y/z-A^ -^-Ait/^t^ /^^^ (L^^z^^^-^ t/r" 4^ ^k-pu^ ÎS^^^^V ^2^^y7^2.t''î^ £-yuiiê^ GENERAL INDEX. PAGE. PAGE. BREAD, ROLLS AND MUFFINS 1 FISH 23 BISCUITS, BUNS, Etc 3 SHELLFISH 24 CRACKERS 4 MEATS 24 . , WAFFLES, PUFFS, Etc 4 RELISHES 28 ^ \ GRIDDLE CAKES, Etc 5 EGGS 28 J A:. PANCAKES AND FRITTERS 6 POULTRY 29 ( . PASTRY 6 TOAST 30 ^NCAKE 7 SAUCES DRESSINGS 30 I AND FOR MEATS I " aCINGS FOR CAKE 11 SALADS 32 ' , SHORTCAKES 13 OMELETTES 32 [ CHEESE CAKES 12 VEGETABLES .-33 DUMPLINGS 12 PICKLES 36 PUDDINGS 13 CATSUPS 37 PIES 16 SPICED FRUITS 37 SAUCES FOR PUDDINGS, Etc 18 CORDIALS 38 .CUSTARDS, TARTS, Etc 19 ICE CREAM AND FRUIT ICES 39 - JELLIES AND JAMS 20 BEVERAGES, TEA. COFFEE. Etc 39 - . PRESERVES 21 COOKERY FOR THE SICK 40 • UTENSILS FOR COOKING 21 CANDIES 41 SOUPS AND BROTHS 21 MARMALADES 41 ALPHABETICAL INDEX TO RECEIPTS. PAGE. PAGE. 29 i Apple Sauce Cake, Chocolate Cream Glace. 7 Cakes, Griddle, Apple 5 Artichokes, Boiled 33 Cake, Citron 7 Cakes, Griddle, Bread 5 Artichokes, Boiled Jerusalem . .33 Cake, Cocoanut 7 Cakes, Griddle, Geneva 5 Asi)arag:us 33 Cake, Cocoanut Meringue 7 Cakes, Griddle, Graham 5 Asparagus on Toast 33 Cake, Coffee 7 Cakes, Griddle, Hominy 5 I Asparagus with Eggs 36 Cake, Composition 7 Cakes, Griddle, Huckleberry.
[Show full text]
Better Baking Simple Baking Using Wholesome Ingredients Contents
Better Baking Simple baking using wholesome ingredients Contents 8 Wholesome CHOC CHIP 24 Coconut Banana Bread Cookies 10 Raspberry Coconut Slice 26 Light Lemon Slice 12 Guilt-Free Chocolate Cake 28 Choc Peanut Butter Slice 14 Plant-Based Raspberry 30 CLEAn Carrot Cake Balls Biscuits 32 Keto Blueberry Yoghurt 16 Keto Coconut Lemon Cake Cheesecake 18 Buckwheat Vanilla 34 Spelt Gingerbreads Cupcakes 36 Chick pea Cake with 20 Vegan Coconut Bounty Bar Lemon Glaze 22 Bacon & Goat Cheese 38 Healthy Cocoa Pancakes Muffins 4 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 5 Want to get started? Check out the table below highlighting the various benefits our Baking range has to offer. This will help you to make informed choices into your journey of better baking. Have your cake PRODUCT Gluten Source of Source of Vegan No Added 100% GMO Free Keto Paleo Free Fibre Protein SUGARS Wholegrain Friendly Friendly and eat it too There is nothing better than the aroma of freshly baked cakes, cookies and muffins filling the home. But knowing they are free from refined sugars, utilise plant-based milks and oils and harness the nutritional power of alternative flours, well that Baking AiDS just takes the cake! We are proud to offer you this new collection of classic and contemporary baking recipes, all lovingly made from scratch. These are tried and true recipes so you can achieve perfect results every time. Stock the perfect pantry with McKenzie’s, an Australian-owned company trusted by generations. There’s really nothing better than adding McKenzie’s goodness to your cooking, whether you’re baking, whipping up the evening meal or adding spice to a favourite dish.
[Show full text]
Backwaren Kuchen, Torten & Desserts
TK Backwaren Kuchen, Torten & Desserts Tiefkühl-Sortiment Ausgabe 2017 Backwaren Kuchen, Torten & Desserts Tiefkühl-Sortiment Backwaren Backwaren natur/pikant 1 Backwaren süß 1 Baguette 3 Brötchen 4 Brote 3 Croissants 5 Donut 2 Fertigteige 5 Laugengebäck 6 Muffin 2 Pizzas 6 Kuchen, Torten & Desserts Desserts/Süßspeisen 11 Kuchen/Torten 9 Strudel 11 Strudel deftig 12 TK-Sortiment Backwaren 1 66064 Quiche 2,5 kg Pack Backwaren natur/pikant vegetarisch 79695 Aperitif-Hapjes 4 x 35 x 23 g 59806 Wrap Tortilla 12 Stück Stück/Beutel im Beutel Blätterteig im Karton heat pressed, 30 cm 53974 Weizentortillas El Rey 12 Stück 78519 Bagel Natur 8 x 10 x 90 g im Beutel Beutel im Karton 25 cm vorgebacken 63701 Zwiebelkuchen 500 g Stück 73091 Bruschetta Pomodori 81 x 38 g Stück im Karton 73090 Bruschetta Salami 81 x 38 g Stück Backwaren süß im Karton 36223 Amerikaner 15 x 110 g Stück 73083 Bruschetta Spinat 81 x 38 g Stück im Karton im Karton 63062 Amerikaner ca.25 x 90 g Stück im Karton 37801 Flammkuchen 30 x ca.250 g mit Zuckerglasur Karton mit Rahm 56871 Amerikaner Mini 100 x 25 g 21085 Flammkuchen 10 x 270 g Stück im Karton im Karton Elsässer Art 13515 Apfelberliner 40 Stück Karton 37802 Flammkuchen 10 x ca. 330 g im Karton mit Rahm, Speck, Käse und 37807 2 x 330 g Pack Zwiebeln Apfelflammenkuchen mit Rahm, Apfelscheiben, 37803 Flammkuchen 2 x 330 g Stück im Pack Zucker und Zimt mit Rahm, Speck, Käse und 37806 10 x 310 g Stück Zwiebeln Apfelflammkuchen im Karton 20946 260 g Stück mit Rahm, Apfelscheiben, Flammkuchen Zucker, Zimt Elsässer Art 36188 Baguettebrötchen 100 x 65 g Stück 77353 Flammkuchen 10 x 260 g Stück im Karton im Karton 93499 Baked Choc Chunk 3,46 kg Karton 37800 Flammkuchenboden 30 x ca.160 g Stück im Karton Cookie natur Stückgewicht ca.
[Show full text]
Revised Index
INSIDE THE JEWISH BAKERY – Revised Index Illustration pages in bold . assimilation, 92 A Bintel Brief (advice column), 7 asthma, baker's, 9 Abraham, 20 Auld Lang Syne, 141 Abramowicz, Hirsz, 63 Austria, 4, 22 acids, 59, 61, 126 autolysis of gluten, 98 advertising, influence on food habits, 10 affordable baked goods, 9 Babka, 9, 125–26, 128 Aleichem, Sholom, 33–34, 106, 215 Babka Dough, 163–64 almond, 91 Loaf Babka, 164–65 Almond Buns, 128, recipe 152–53 Ring Babka, 165 Almond Filling, 255 Ukranian versus Jewish, 2 Almond Horns, recipe 232–34, 244 bacteria, beneficial, 61 Passover Almond Horns, 244 bagel bakeries, 94 Almond Paste, 256 bagel makers, 92–93 Rainbow Cookies, 223–24 bagel-making machine, 93 bagels, 91 bagels, xi, 6, 58, 91–104, 106 altes or altus (stale bread added to dough), 59, almond, 91 205 in America, 91–92, 94 American Cookery , 126 bakeries, 94 Americanization, impact on Jewish bakeries, 10 baking, 95 Anatevka, 1 black, 91 appetizing stores, x, 108 boards and burlap, 94 apple boiling, 92, 95, 98 Apple Crumb Buns, 128 bread-like, 93–94 Apple Filling, 257 chain outlets, 94 Apple Strudel, 149–50 crust, 95–96 Aunt Lillian's Apple Cake, 182–83 in Eastern Europe, 91 pie, 140 eggs and milk in bagels, 91 Apprenticeship of Duddy Kravitz, The , 100 to flip or not, 95 apricot frozen, 93 Apricot Filling, 258 hand rolling, 93 Apricot Roll, 201 lox and, 128 Apt (Opatów), Poland, 92, 106 machine made, 94 Arnold Bakeries (Levy's Jewish rye), 58 mass produced, 10 Aronson, Sammy, 8 milk and eggs in, 91 artisan flour.
[Show full text]