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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. -
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. -
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 -
Deep-Dish Chocolate Cream Pie
Deep-Dish Chocolate Cream Pie Serves 8 Chocolate Pudding 2/3 cup sugar ¼ cup unsweetened Dutch-processed cocoa powder 2 tablespoons cornstarch ½ teaspoon fine salt 3 ½ cups whole milk 3 ½ cups heavy cream 1 vanilla bean, split and seeds scraped, or 1 ½ teaspoons vanilla extract 1 ¼ pounds bittersweet chocolate (60% cocoa), coarsely chopped 2 tablespoons unsalted butter Graham Cracker Disks ½ pound (2 sticks) unsalted butter ½ vanilla bean, split and seeds scraped 2 ½ cups graham cracker crumbs (about 20 crackers) 1 cup sugar Rum Whipped Cream 2 cups heavy cream, very cold 2 tablespoons confectioners’ sugar 1 tablespoon dark rum (optional) Seeds scraped from ½ vanilla bean or ½ teaspoon vanilla extract 1. To make pudding, whisk together the sugar, cocoa, cornstarch, and salt in a medium heavy pan. Slowly whisk in the milk and cream and add the vanilla bean and seeds (if using). 2. Slowly bring the mixture to a boil over medium heat, whisking constantly. Once the mixture comes to a boil, let it boil for 1 minute. Remove the pan from the heat and whisk in the chocolate and butter, along with the vanilla extract, if using, until smooth. Strain the pudding through a fine-mesh sieve into a bowl and press a piece of plastic wrap directly onto the surface. Let cool at room temperature for 30 minutes; then transfer to the refrigerator and let chill completely, at least 4 hours and up to 24 hours. 3. To make the graham cracker disks, preheat the oven to 350 ° F. 4. Combine the butter and vanilla bean and seeds in a small saucepan and melt over low heat. -
Easy As Pie C) Meat and Cheese Pie A: C—Savory Pies, Not Sweet Leader Introduction: “Book and Bake” Is Designed for All Ages
Pie Factoids “Pie” was first used with a) apple pie b) pumpkin pie Book and Bake: Easy as Pie c) meat and cheese pie A: c—savory pies, not sweet pies were most often eaten Leader introduction: “Book and Bake” is designed for all ages. Teens or rd ‘tweens read to and assist with pre-K to 3 graders. Call on your local The word pie was used senior center, Junior League, 4-H, or FCCLA chapter to lend a hand. in everyday language by § Divide into teams. Each team will make two small pies. Bake pies on a) 793 A.D. b) 1362 large baking sheets for easier handling. c) 1854 Once you‛ve settled on who is helping whom, allow about two hours for A: 1362 (At this time Vikings this activity OR make the crust Day 1 and bake the pie Day 2. were exploring N. America and the Ottoman Empire had Activity Outcomes: reached Europe) § Apply literacy skills; reading and following directions § Connect with historical characters, language and events The term “pot pie” first § Place types of pie with their geography appeared in print in America § in 1785. This was during Use baking science to find the best flour for pastry a) The Revolution § Develop eye-hand coordination; measure, stir, “cut in, “roll out” pie pastry § b) The Civil War Build family relationships and community c) Spanish- American War § Evaluate the health benefits of pie and baking it yourself A: A—“Pot pie” was an English staple. The pastry was made very tough! It was Getting started: Ask your group what their favorite pie is. -
Northern Junket, Index
CTT3 I —•\ I •—I I I N D E I I X Digitized by the Internet Archive in 2011 with funding from Boston Library Consortium Member Libraries http://www.archive.org/details/northernjunketinOOpage I ND O NORTHERN JUNKI VOLUME 1. - NUMBER 1. THROUGH VOLUME 14.- NUMBER 9 APRIL 1949. THROUGH JULY 1984. RALPH PAGE - EDITOR AND PUBLISHER. INDEX Compiled and Published by Roger Knox INDEX TO NORTHERN JUNKET COPYRIGHT 1985 by Roger C. Knox Roger C. Knox 702 North Tioga Street Ithaca, NY 14850 TO THE MEMORY OF RALPH PAGE THIS WORK IS RESPECTFULLY AND AFFECTIONATELY DEDICATED "He was a very special human being." (Dave Fuller) "It was a sad day for the dance world when he passed on. He left thousands of friends, and probably hundreds of his-taught Contra-callers who will perpetuate his memory for some time to come." (Beverly B. Wilder Jr.) "All who knew him have suffered a great loss." (Lannie McQuaide) "About very few can it be truly said that 'He was a legend in his own time,' but Ralph certainly was and is such a legend. The world of dance is a richer place because he was here." (Ed Butenhof) ACKNOWLEDGEMENTS There is a danger when one starts naming those who helped in a task that someone may have been left off the "Honor Roll." To avoid that problem 1 wish to thank everyone who gave me any encouragement, advice, orders for the Index, or anything else one can imagine. I wish specifically to thank several people who played an important role in this endeavor and I will risk the wrath of someone I may have missed but who will nevertheless live in my heart forever. -
KUCHEN / Cakes
KUCHEN / Cakes NUSSTORTE (A, C, G, H, O) € 3,90 NUT CAKE HIMBEER-SCHOKOLADENMOUSSE-TORTE (A, C, G, H, O) € 3,90 RASPBERRY-CHOCOLATE MOUSSE-CAKE KÄSESAHNETORTE (A, C, G) € 3,90 SWEET CHEESECAKE SACHERTORTE (A, C, G, O) € 3,90 SACHER CAKE TORTE DER SAISON € 3,90 SEASONAL CAKE APFELSTRUDEL (A, C, G, H, O) € 3,90 APPLE STRUDEL PITTER’S SCHOKOLADEN-PUNSCH WÜRFEL (A, C, G, H, O) € 3,90 PITTER’S CHOCOLATE-PUNCH CUBE PORTION SCHLAGOBERS (G) € 1,20 PORTION OF WHIPPED CREAM PORTION VANILLESAUCE (C, G) € 1,90 PORTION OF VANILLA SAUCE A = Gluten B = Krebstiere / crustaceans C = Ei / egg D = Fisch / fish E = Erdnuss / peanut F = Soja / soya G = Milch / milk H = Nüsse / nuts L = Sellerie / celery M = Senf / mustard N = Sesam / sesame O = Sulfite, Lupinen / sulfites, lupins R = Weichtiere / molluscs Preise inkl. MwSt. EISKARTE / Ice cream FRÜCHTE-JOGHURT-BECHER (A, G, H, O) € 7,90 Zitroneneis / Vanilleeis / Erdbeereis / Joghurt / Früchten / Schlagobers FRUIT SUNDAE Lemon-, vanilla- and strawberry ice cream with yoghurt, fruits and whipped cream BANANENSPLIT (A, G, H, O) € 6,90 Vanilleeis / Bananen / Schokoladensauce / Mandelsplitter / Schlagobers BANANASPLIT Vanilla ice cream with banana, chocolate sauce, almond slivers and whipped cream HEISSE LIEBE (A, G, H) € 6,90 Vanilleeis / heißen Himbeeren / Schlagobers HOT LOVE Vanilla ice cream with hot raspberries and whipped cream COUP DÄNEMARK (A, G, H) € 6,90 Vanilleeis / Schokoladensauce / Schlagobers COUP DENMARK Vanilla ice cream with chocolate sauce and whipped cream IMLAUER SKY SORBETVARIATION (A, O) € 7,90 Dreierlei Sorbets IMLAUER SKY SORBET VARIATION Three different kinds of sorbet A = Gluten B = Krebstiere / crustaceans C = Ei / egg D = Fisch / fish E = Erdnuss / peanut F = Soja / soya G = Milch / milk H = Nüsse / nuts L = Sellerie / celery M = Senf / mustard N = Sesam / sesame O = Sulfite, Lupinen / sulfites, lupins R = Weichtiere / molluscs Preise inkl. -
CLEAR GEL 1-800-827-8328 [email protected] TIPS and RECIPES Clear Gel Food Starch the Cook's Secret Ingredient!
$2.50 & Chef’s Ingredient TM CLEAR GEL 1-800-827-8328 [email protected] TIPS AND RECIPES Clear Gel Food Starch The Cook's Secret Ingredient! DISCLAIMER: Allserv, Inc. assumes no responsibility for the accuracy or flavor of the recipes contained in this booklet or supplied in other formats. We have reduced many of the recipes from restaurant quantities to family size and strive for the best possible results. We have prepared and personally tested over 90% of the recipes we include with your orders and made adjustments we felt necessary. Thank you and HAPPY COOKING!! Quick Tips 2 Cherry Jam 3 Apricot and Pineapple Jam 3 Peach Jam 3 Apricot Jam 3 Blueberry Pie Filling 4 Cherry Pie Filling 4 Apple Pie Filling 4 Strawberry Pie 5 Canned Blackberry Pie Filling 5 Berry Jam 5 Recipe Notes 6 Page 1 Page 6 Strawberry Pie CLEAR GEL is a modified waxy maize food starch with application in canned foods, bakery products and specialty items. 1 baked pie shell 1 qt. strawberries CLEAR GEL contributes to the shelf life stability of canned foods. Canned 1 cup water 1 cup sugar products retain a smooth texture and show no liquid separation upon 3 tbsp. Clear Gel storage. 1 pkg. strawberry Kool-Aid 1 tsp. vanilla A major application for CLEAR GEL is in bakery products, particularly fruit pie fillings where the starch offers smooth, short, stable texture and Mix sugar, clear gel and water. Bring to a boil. Continue to cook and stir until mixture becomes thick and translucent. If it becomes too thick more water may be added. -
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. -
2020-03 Gemma .Xlsx Grodz March 2020
Grodz March 2020 Allergens Allergens Allergens (see key) UNWRAPPED ITEMS Mar-20 (see key) UNWRAPPED ITEMS Mar-20 (see key) UNWRAPPED ITEMS Mar-20 BREAD DOUGHNUTS TRAY ITEMS Rye or Granary G E So Apple Turnover 1.10 G Large 2.60 G E So Custard / Blueberry etc. - Large 1.30 E Coconut Macaroons 1.10 G Small 1.55 G E So Custard / Blueberry etc. - Small 1.05 G E So Coconut Puffs 0.95 G ½ Large 1.35 G E So M Dairy Cream M I L K Y - Large 1.90 G E So Edgware Fancy Cup Cakes 1.30 Wholemeal G E So M Dairy Cream M I L K Y - Small 1.50 G E So Fairy Cup Cakes - Iced 0.65 G Large 2.15 G E So Su Jam - Large 1.10 G E So Fairy Cup Cakes - Plain 0.55 G Small 1.20 G E So Su Jam - Small 0.85 G E So Su Face Biscuits 0.95 G ½ Large 1.15 G E So Su Jam - Mini (Chanuka) 0.65 G E So Fondant Pastry 1.20 White G E So T* Ring - Iced 1.20 G E So Mini Fondant 0.85 G Se* Large 2.05 G E So Ring - Plain 0.80 G E So Gingerbread Men/Women 0.95 G Se* Small 1.20 G E So Twisted glazed (YumYum) 1.10 G E So Jam Tarts 0.80 G Se* ½ Large 1.10 CROISSANTS G E So Junior Swiss Rolls 1.00 Bulka Mar-19 G E So Plain Croissants 1.55 E T Macaroons 1.10 G E Se* Large 3.15 G E So T* Almond Croissants 2.00 E T Macaroons Horseshoes 1.20 G E Se* Small 1.90 G E So Chocolate Croissants 1.90 G E So Mince Pies 1.10 G E Se* ½ Large 1.60 G E So Muffins 1.30 Black or Multiseed DANISH PASTRIES G E So Muffins Mini 0.60 G Se* Large 2.60 G E So T* Large Danish 1.80 G E So Viennese Fingers 1.20 G Se* Small 1.55 G E So T Su Large Danish Raisin 1.80 SOLD BY WEIGHT per 100g Mar-19 CHOLLAS Mar-19 G E So M