Mastercook Publishing

Total Page：16

File Type：pdf, Size：1020Kb

Strawberry Shortcake for Two Sendik's Fine Foods Internet Address: Access our online cookbook at www.sendiksfinefoods.com Servings: 2 Preparation Time: 15 minutes SPONGE CAKE 3 eggs 3/8 cup granulated sugar 1/4 teaspoon vanilla 1/2 cup all purpose flour 1 1/2 tablespoons melted butter 1 pint fresh strawberries, quartered 2 tablespoons sugar 4 ounces seedless strawberry preserves WHIPPED CREAM 1 cup heavy whipping cream 2 tablespoons sugar To make sponge cake, have all the ingredients at room temperature. Grease and flour an 8" X 8" pan. Preheat the oven to 350 degrees. Sift the flour. Melt the butter. Whisk the eggs, sugar and vanilla in a heatproof bowl. Set this bowl in a pan simmering with water. Whisk the eggs constantly until they reach 110 degrees. Remove the bowl from the heat and beat at a high speed until the volume triples and the mixture is the consistency of soft whipped cream. The flour can now be added in to the eggs using a spatula. Fold in the flour in three or four additions. With butter at 110 degrees fold it into the batter. Pour this mixture directly into the baking pan. Bake until the cake has pulled slightly away from the sides of the pan and the top springs back when gently touched. This will take about 15 minutes. Remove from oven and cool for 10 minutes. To make the strawberry sauce, quarter the strawberries in a non-reactive bowl. Sprinkle with sugar and let stand at room temperature for 15 minutes. Add the seedless strawberry preserves. To make whipped cream, place the whipping cream in a chilled bowl. Whisk by hand or beat on high speed with mixer until soft peaks form. Add the sugar. Whisk until sugar is dissolved. To assemble, slide a thin knife around the edge of the pan, invert the pan holding the cake with your hand. Let cool right side up. When cooled, cake can be cut in half horizontally. Strawberry sauce placed in between layers and on top. Top with whipped cream. Desserts.

Copy Link

Recommended publications

Strawberry Shortcake Cake Makes One 10-Inch Cake
Strawberry Shortcake Cake Makes one 10-inch cake I made this cake a few years ago on a whim . and what a delightful whim it turned out to be. It’s a spin on strawberry shortcake, but the cake is, well, cake—not the biscuit-like disc in the classic strawberry shortcake recipe. I added cream cheese frosting instead of whipped cream, just for kicks, and it turned out to be just what the whole mess of deliciousness needed. This is one of my father-in-law’s three favorite desserts. He likes to eat it for breakfast. I do too, now that I think about it! CAKE ½ cup (1 stick) plus 1 tablespoon unsalted butter, softened 1½ cups plus 3 tablespoons granulated sugar 3 large eggs ½ cup sour cream, at room temperature 1 teaspoon vanilla extract 1½ cups all-purpose flour 3 tablespoons cornstarch ½ teaspoon salt 1 teaspoon baking soda STRAWBERRIES 1 pound strawberries, hulled and halved 3 tablespoons granulated sugar CREAM CHEESE FROSTING One 8-ounce package cream cheese, at room temperature 1 cup (2 sticks) unsalted butter 1½ pounds powdered sugar, sifted 1 teaspoon vanilla extract ¼ teaspoon salt 1. Preheat the oven to 350°. Grease and flour a 9-inch round cake pan that’s at least 2 inches deep (or you can split the batter between 2 pans if they’re not deep enough). 2. To make the cake batter, beat together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. 3. Add the sour cream and vanilla, then mix until just combined.
[Show full text]
Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting
Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting I N G R E D I E N T S I N S T R U C T I O N S 1 cup coconut oil, melted and cooled 1. Preheat oven to 350 degrees F. 2 cups organic sugar (or coconut sugar) Grease two 9 inch round pans and 6 eggs, at room temperature line the bottom with parchment paper. 1 1/4 cup unsweetened Original Almond Breeze Almondmilk Coconutmilk blend 2. In a large bowl, mix the coconut oil, 1 tablespoon vanilla extract sugar, eggs, vanilla and almond ½ teaspoon almond extract extract together until well combined. Add the almond milk and beat again 3 cups fine almond flour until well incorporated. 1 cup coconut flour 1 tablespoon baking powder 3. In a large separate bowl, whisk the 1/2 teaspoon salt almond flour, coconut flour, baking powder and salt together. Add the For the filling & topping: dry ingredients to the wet ingredients ½-3/4 pound fresh strawberries, sliced and mix well. Mixture should be on ¼ inch thick (reserve some whole the thicker side. strawberries for the topping) 4. Divide batter evenly between pans For the frosting: and spread out with a spatula to 8 oz reduced fat cream cheese or dairy smooth the tops. Bake for 35-40 free cream cheese minutes or until cake is golden ½ cup powdered sugar (preferably brown, no longer jiggly in the middle organic) and a tester comes out clean. 1/2 teaspoon vanilla extract 5. Let cake cool in the pan for 10 1 vanilla bean, split and seeded minutes then transfer to the fridge to finish cooling.
[Show full text]
REGIONAL MENUS 2017-2018 Selections of Boston Available Through June 2018
REGIONAL MENUS 2017-2018 Selections of Boston Available through June 2018 Breakfast Snack / Appetizer Trays (Cold) The Cape Codder Ahi Freedom Shooters pan-fried crab cakes, fried egg, béarnaise sauce and Yukon Gold hash browns ahi tuna, tomato, scallion, wasabi cream and candied ginger The Newbury Lobster Bruschetta lobster, grilled asparagus, dill-chevre omelet and potato croquettes Maine lobster, crostini, grape tomatoes, red onion, artichoke hearts and pesto Sandwiches Snack / Appetizer Trays (Hot) Knuckle Sandwich Mini New England Crab Cakes Maine lobster and Old Bay remoulade on a hoagie roll micro-greens salad, roasted red pepper pesto Ahi BLT Maple Scallop Phyllo Tarts lemon-dill aioli, lettuce, tomato and applewood-smoked bacon on multi-grain seared scallops, citrus-scented chevre mousse, caramelized fennel ciabatta Entrees Salads Whiskey-Braised Short Ribs Georges Bank Salad Bully Boy whisky, grilled asparagus, Boston baked beans and brown bread scallops, roasted beets, fennel and greens with orange vinaigrette and Chicken Saltimbocca parmesan crisp marsala mushroom-sage sauce, grilled asparagus and risotto Asian Steak Lo Mein Salad Grilled Block Island Swordfish Asian beef and vegetables, Mandarin oranges, edamame, sesame-chilled roasted corn on the cob and citrus-scented tarragon couscous with lemon noodles, field greens, crispy wonton strips and sesame-ginger dressing caper butter Soup Boston Harbor Seafood Bowl clams, mussels, shrimp, scallops, cod, saffron broth and polenta Tom’s Lobster Bisque Maine lobster, sherry and charred tomato Dessert Sweet Potato Maple Bacon Bisque Boston Cream Cannoli sweet potato, applewood-smoked bacon and Vermont maple syrup vanilla custard and dark chocolate S’mores Whoopie Pie cinnamon brown sugar cakes, marshmallow filling and chocolate ganache To Order: Local: (781) 301-3455 • Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com © 2018 Air Culinaire Worldwide, LLC: A Universal Weather and Aviation, Inc.
[Show full text]
El Mexicano +Tax 2 R 99¢ Queso Fresco $13.99+Crv Celery Natural Light Or Apio Naturdays
MAY 7TH, 8TH & 9TH L LB. B $3.29 30 PK. CANS 2 S 99¢ BEEF SHOULDER CLOD STEAK BANANAS BISTEC DE ESPALDILLA DE RES PLATANOS F LB. $2.59 O EL MEXICANO +TAX 2 R 99¢ QUESO FRESCO $13.99+CRV CELERY NATURAL LIGHT OR APIO NATURDAYS $4.99 LB. $4.99 LB. BEEF ROUND BEEF LONDON BREAKFAST STEAK BROIL STEAK F O 2 R $3 DOÑA MARIA RED MOLE 89¢ 8.25 OZ. EA. +CRV GATORADE ASSORTED FLAVORS 32 OZ. $39.99 +TAX $29.99 +TAX $9.99 +TAX BASKET ROSE LARGE VASE ROSE ROSE IN A CRYSTAL ARRANGEMENT ARRANGEMENT SPHERE F O +TAX 2 R$4 +CRV LB. $2.99 AVTORSKE AMBER ALE, ANDRIIVSKY MARINATED CHICKEN STEAK GOLDEN ALE OR CHORNE MILANESA DE POLLO MARINADA DARK LAGER 500 ML.. BOTTLES IN OUR INTERNATIONAL DELI DEPARTMENT $15.99 +TAX $17.99 +TAX $15.99 +TAX 12 ROSES TULIP LARGE MIXED 24 PK./12OZ. BOTTLES ARRANGEMENT ARRANGEMENT FLOWER BOUQUET FREE BALLON $23.99 BOUQUET WITH THE EA. +TAX+CRV PURCHASE OF (1) ½ SHEET LIMIT 2, OVER LIMIT $29.99 $1.99 LB. CAKE OR LARGER CORONA, MODELO SERV*RITE OR PACIFICO COTTO SALAMI F $7.99 O +TAX +CRV EA. CHOCOLATE COVERED R $9.99 STRAWBERRIES EA. +TAX BUDWEISER, BUD LIGHT L OR MONTEJO 12PK. B 6 CT.-------- $10.99 STELLA ROSA WINE OR STONE IPA DELICIOUS 3 S 99¢ 12 CT.-------$19.99 750 ML. 6 PACK CANS WHITE ONIONS CEBOLLA BLANCA MAY 2021 PRICES EFFECTIVE 800 E. LUGONIA AVE.REDLANDS, CA 92374 (909)307-2600 WED THU FRI SAT SUN MON TUE *WE RESERVE THE RIGHT TO LIMIT QUANTITIES* *WHILE SUPPLIES LAST* 5 6 7 8 9 10 11 GROCERY F O F F F F +CRV O 2 R $5 O O O 4 R $10 4 R $5 2 R $4 2 R $5 CLAMATO GENERAL MILLS BARILLA V8 KOOL AID TOMATO COCKTAIL COCOA PUFFS 10.4OZ ASSORTED PASTAS SPLASH JAMMERS 10 PK.
[Show full text]
Julia Ward Howe, 1819-1910
This is a reproduction of a library book that was digitized by Google as part of an ongoing effort to preserve the information in books and make it universally accessible. https://books.google.com JuliaWardHowe,1819-1910 LauraElizabethHoweRichards,MaudElliott,FlorenceHall ? XL ;,. •aAJMCMt 1 Larffe=|)aper (BUttion JULIA WARD HOWE 1819-1910 IN TWO VOLUMES VOLUME II it^tTWe new v- *v ch^A^^ /r^^t^ (TLs-tstrt^ Mrs. Howe, 1895 JULIA WARD HOWE 1819-1910 BY LAURA E. RICHARDS and MAUD HOWE ELLIOTT ASSISTED BY FLORENCE HOWE HALL With Portraits and other Illustration* VOLUME n BOSTON AND, NEW YORJK ;*.'. / HOUGHTON MIFELttJ :V COMPANY 1915 THF. N -W YOP.K PUBLIC LIBRARY 73 1. H« 1 f * AST OR IR, LE NOX AND TILDE N FOUr.CjAl IONS I 1916 LJ COPYRiGHT, i9i5, BY LAURA E. RiCHARDS AND MAUD HOWE ELLiOTT ALL RiGHTS RESERVED Published December lt)lj CONTENTS I. EUROPE REVISITED. 1877 3 II. A ROMAN WINTER. 1878-1879 28 III. NEWPORT. 1879-1882 46 IV. 841 BEACON STREET: THE NEW ORLEANS EXPOSITION. 1883-1885 80 V. MORE CHANGES. 1886-1888 115 VI. SEVENTY YEARS YOUNG. 1889-1890 143 VH. A SUMMER ABROAD. 1892-1893 164 VDJ. "DIVERS GOOD CAUSES." 1890-1896 186 IX. IN THE HOUSE OF LABOR. 1896-1897 214 X. THE LAST ROMAN WINTER. 1897-1898 237 XI. EIGHTY YEARS. 1899-1900 258 XII. STEPPING WESTWARD. 1901-1902 282 XIII. LOOKING TOWARD SUNSET. 190S-1905 308 XIV. "THE SUNDOWN SPLENDID AND SERENE." 1906-1907 342 XV. "MINE EYES HAVE SEEN THE GLORY OF THE COMING OF THE LORD." 1908-1910 369 INDEX 415 ILLUSTRATIONS Mas.
[Show full text]
3 $2 $3.99 5 99¢ 4 $3 $2.99 $3.59 $1.99 2 99¢ $12.99 $1.99 $23.99
F APRIL 9, 10, 11 O 5 R 99¢ FRESH CILANTRO $3.59 LB. CILANTRO FRESCO BEEF CHUCK ROLL STEAK BISTEC DE DIESMILLO DE RES L +TAX B +CRV 2 S 99¢ LB. $12.99 $1.99 KONA BIG WAVE GOLDEN ALE JALAPEÑOS OR WHOLE BONELESS BREAST OR STONE BUENAVEZA 12PKS. TOMATILLOS PECHUGA DE POLLO CHILE JALAPEÑO OR SIN HUESO TOMATILLOS EA +TAX +CRV +CRV 99¢ $9.99 CORE CARTA BLANCA HYDRATATION 12 PACK CANS WATER 20 OZ. OR BOTTLES F O 24 PK./12OZ. BOTTLES 3 R $2 ZULKA $7.99 $23.99 PURE CANE SUGAR 1 LB. +TAX +CRV EA. EA. +TAX+CRV BUDWEISER, BUD LIGHT LIMIT 2, OVER LIMIT $29.99 OR MONTEJO 12PK. OR STONE DELICIOUS IPA 6 PK. CORONA, MODELO OR PACIFICO EA. F $3.99 +TAX O LB. FAMILIA OR FIORA 2 R $3 $2.99 CHICKEN CHORIZO BATSH TISSUE NUTRIOLI CHORIZO DE POLLO 12PK DOUBLE ROLLS SOYBEAN OIL IN OUR INTERNATIONAL 32 OZ. DELI DEPARTMENT F O 2 R $5 JUANITAS EA. 99¢ LB. MEXICAN STYLE JUBES $3.49 HOMINY 110 OZ. NATA DE COCO 12.7 OZ. SLICED PROVOLONE ASSORTED FLAVORS CHEESE F O +TAX 4 R $3 +crv $1.99EA. PERRIER DUTCH FARMS L FLAVORED SPARKLING SHREDDED OR B 2 S 99¢ WATER 25.3 OZ. BAR CHEESE 8 OZ. ROMA TOMATOES TOMATE ROMA APRIL 2021 PRICES EFFECTIVE 800 E. LUGONIA AVE.REDLANDS, CA 92374 (909)307-2600 WED THU FRI SAT SUN MON TUE *WE RESERVE THE RIGHT TO LIMIT QUANTITIES* *WHILE SUPPLIES LAST* 7 8 9 10 11 12 13 GROCERY F O $7.99 EA.
[Show full text]
Biscuit Strawberry Shortcake Dessert Recipe
Biscuit Strawberry Shortcake Dessert Recipe INGREDIENTS 2 qts. Fresh strawberries 2 cups Heavy cream 2 cup Self-rising flour –trimmed and halved ½ cup Powdered sugar 2⁄3 cup Buttermilk 1 tsp. Morton kosher salt 1 tsp. Vanilla extract ⁄1 3 cup + 1 tsp. Butter –unsalted & cold ½ cup Granulated sugar DIRECTIONS 1) Place strawberries in a glass or metal bowl and sprinkle ½ teaspoon of Morton kosher salt and sugar. 2) Allow this mixture to macerate for 2 hours, stirring once to mix strawberries and their juice. Reserve for final dish. 3) Place 1 cup cream in bowl and whisk or place in bowl of a mixer and turn on high. 4) When the cream is whipped to soft peaks, add the powdered sugar and vanilla to the bowl and continue to mix until combined. Reserve for final dish. 5) Preheat oven to 375˚ F. 6) Place flour in bowl and grate the ⁄1 3 cup of butter on top of the flour. Mix this to combine, but still leaving some chunks of butter. 7) Add buttermilk and remaining 1 cup cream and mix until just combined. 8) Use the 1 teaspoon of butter to butter a 10-inch cast iron skillet. 9) Using a serving spoon, scoop the dough and plop into the skillet, keeping the biscuits close together. Sprinkle the remaining ½ teaspoon Morton kosher salt on top. Continued on back © 2016 Morton Salt, Inc. Biscuit Strawberry Shortcake Dessert Recipe (continued) DIRECTIONS (CONTINUED) 10) Bake in the oven for 20 minutes or until golden brown and cooked through. 11) When cool enough to handle, using a knife, cut around biscuits.
[Show full text]
Secrets Culinaires Familex
L E liv re q u e voi ci est u n res pect u e u x e t bie n s i ncère hommage q u e l a Com pag n ie d es Prod u i ts Fa milex d és i re offri r à l a n - fe mm e ca adienne fra n çaise . “ L es Secrets C u li nai res on t été préparés avec u n soi n n s m a i m i n utieu x . N ous o u som es ppl qués à en fai re u n volume i n h z - n i n d s pe sable à l a femme de c e o u s . Not re am bition et ' n f no tr e m ei lleu re r écompense s eraie t qu i l û t e n tre toutes les m a i ns . o u s vo u o ns s u m n o s ra r a n u s N l e le e t v u ppele , va t que vo ’ r u r i z l s r mi r s a s l a n i Pro n e n pa co e e p e è e p ge , que Compag e des Fa m il x s t ss n i m n e n o r n n i nn dui ts c e e e t elle e t , c t p u ce t ca ad e e i i r M S n ro r a est .
[Show full text]
Decadent Desserts Menu from Dave's Catering RI
Fall / Winter 2021 Catering Menu Decadent Desserts Apple Raisin Bread Tiramisu European Strawberry Shortcake Tuxedo Truffle Mousse Pudding Torte European Torte European Torte Sweet bread is combined with An Italian standard, featuring Shortcake layered between Marbled cake separated by a apples, raisins and a rich custard dark roast espresso coffee- thick, dairy-fresh whipped cream layer of dark chocolate and to create a classic, decadent infused sponge cake layered and strawberry preserve. white chocolate mousse, topped dessert! with creamy mascarpone with dark chocolate ganache mousse, topped with fresh $45 each, serves 15-20 swirled with white chocolate. Half Pan $40, serves 10-12 whipped cream. Full Pan $80, serves 20-24 $45 each, serves 15-20 $45 each, serves 15-20 Brownie Lovers Platter Chocolate Layer Dulce de Leche Bread Biscotti Tray A brownie lovers delight European Torte Pudding Dave’s own mini biscotti’s arranged in an appealing Smooth chocolate buttercream Delicious Dulce de Leche sauce in our three most popular display. Assorted fudge, walnut, icing sandwiched between three and cream cheese filling mixed flavors--almond, chocolate and and cream cheese. towering layers of intensely rich with a rich custard sauce and pistachio--are baked fresh with chocolate cake. Perfect for every tossed with chunks of sweet only the finest ingredients and $30 each, serves 25-30 occasion. bread, white chocolate chips beautifully arranged on a platter. and butterscotch chips. $45 each, serves 15-20 $24.95 each, serves 12-15 Half Pan $40, serves 10-12 Full Pan $80, serves 20-24 Espresso Bread Banana Chocolate Rocky Road Bread Tiramisu Bread Pudding Chunk Bread Pudding Pudding Pudding Chocolate chunks and espresso Banana puree and chocolate Chocolate chunks walnut and A twist on an Italian favorite.
[Show full text]
Strawberry Shortcake Coffee Cake
Strawberry Shortcake Coffee Cake Scan Code To Watch Video! Recipe by: Laura Vitale 1) Preheat your oven to 375 degrees. Line the bottom of a spring form pan with some Serves 8 to 10 parchment paper then spray with some non-stick spray and set aside. Prep Time: 15 minutes Cook Time: 45 minutes 2) In a large bowl, mix together the flour, baking powder, baking soda and salt, set Ingredients aside. For the cake: 3) In a separate bowl, toss the strawberries __1/2 cup of Unsalted Butter, softened at room with about 1/4 cup of the dry ingredient temperature mixture and set that aside as well. __3/4 cup of Granulated Sugar __2 Eggs 4) In the bowl of a standing mixer fitted with a paddle attachment, cream __1/2 cup of Whole Milk together the butter and sugar until fluffy, then add the eggs and vanilla __1/4 cup of Sour Cream and continue to mix for a couple minutes or until well combined. __1 Tbsp of Vanilla Extract __1-3/4 cup of All Purpose Flour 5) Add the milk and sour cream, mix for just a few seconds then add the __1 tsp of Baking Powder dry ingredients, mix long enough to combine and at the last minute, add __1/2 tsp of Baking Soda in the strawberry mixture and mix until they are evenly dispersed. __1/2 tsp of Salt __2 cups of Diced Strawberries 6) Add the batter to your prepared pan and set aside. __ 7) In a small bowl using a pastry cutter, mix together the brown sugar, For the topping: flour and butter, sprinkle this mixture evenly on the cake followed by the __1/4 cup of Brown Sugar pearled sugar.
[Show full text]
Strawberry Shortcake Cheesecake
Strawberry shortcake cheesecake Ingredients: Cake 19 oz Duncan Hines Classic White cake mix 3 large egg whites ¼ cup of vegetable oil 1 cup Milk 6 oz box of Strawberry Gelatin mix ½ cup mashed strawberries (optional) Cheesecake 16 oz cream cheese 1½ cup sugar 1 tbsp vanilla extract ¼ cup cornstarch 3 large eggs ½ cup heavy whipping cream Shortcake Crumbles & Cheesecake Crust 12 oz packages of butter cookies ½ cup unsalted butter 2 tbsp ice water 6 oz box of Strawberry Gelatin mix 3 drops red food coloring Whipped Cream Cheese Frosting 8 oz cream cheese ½ cup unsalted butter ½ cup whipping cream 2¼ cup confectioners’ sugar Directions : Please use the next page button below for Directions > Cake Sprinkle the cake mix into a large bowl, then whisk to get rid of the lumps. Next, sprinkle a 6 oz package of strawberry gelatin into the mixing bowl, then whisk in with the cake mix. Add in 3 large egg whites, ¼ cup of vegetable oil, and 1 cup of milk. Mix the cake batter at a low speed, until the cake batter is smooth and lump-free. Spray (2) 9-inch cake pans with baking spray. Pour the cake batter into each cake pan, filling them each about ¾ full. Bake the cakes on 350 F, for about 20 minutes or until done. Remove the cakes from the oven, let sit for 5 minutes, then remove from the pan, and cool on a cooling rack. Cheesecake Place 16 ounces of cream cheese, cornstarch, and ½ cup of whipping cream into a mixing bowl, and mix. Start adding in the eggs, but one at a time.
[Show full text]
Jarosch-Bakery-Price-List-2017-3
sch BAKERY aro ELK GROVE - PARK and SHOP J Complete Variety of Baked Goods Made Fresh Daily On The Premises 35 ARLINGTON HEIGHTS ROAD ELK GROVE VILLAGE, IL 60007 PHONE (847) 437-1234 FAX (847) 437-1268 Visit us on Facebook “EVERY BITE A TASTE DELIGHT” jaroschbakery.com COFFEE CAKES COOKIES DAILY SPECIALS ITEM PRICE DAY ITEM PRICE ITEM PRICE Butter Cookies $18.95 lb All Butter $9.75 M Pastry Stick - Asst. Flavors $1.50 Butter Jumble 1.00 TU Apricot Graham (bi-weekly) 1.39 Alligator Pecan 13.20 Chocolate Chip 1.00 Almond Pecan Ring 11.00 TU, TH Elephant Ear 1.82 Face Cookie 1.50 TU, TH Kolacky 1.20 Almond Strip 10.65 Flower Power Cookie* 2.30 Apple Black Rasp. Ring 8.90 W, F Apple Delights 1.93 Oatmeal Raisin 1.00 W, F Cherry Delights 1.93 Apple Butterscotch 10.30 Sports Cookie* 2.30 Apple Cinnamon Raisin Ring* 9.75 W, F French Donuts 1.62 Sprinkle Cookie 1.00 TH Cream Horns 1.92 Apple-Raisin Strip 11.00 Sugar 1.00 TH Chocolate Torte- 7” 17.60 Apricot-Cheese Strip 9.70 Mini Chocolate Chip 24/bag 4.68 TH Fudge Torte- 7” 17.60 Apricot Crescent 9.75 Mini Chocolate Chip 24/bag w/cc 2.34 TH White Choc. Mousse Torte- 7” 17.60 Apricot Ring 8.90 Mini Oatmeal 24/bag 4.68 TH Raspberry Walnut 1.39 Bienenstuck* 12.70 Mini Oatmeal 24/bag w/cc 2.34 Blitz Torte* 11.65 F Donut Holes 0.40ea 4.80doz Blueberry Melody 8.95 SA Apple Strudel 9.30 Blueberry-Cheese Strip 9.70 SA Weekly Special Coffee Cake** Blueberry Strip 11.00 IN-STORE CAKES SA Poppyseed Horns 0.62ea 7.44doz Butter Pretzel 7.70 ITEM PRICE SA Salt Sticks 0.62ea 7.44doz Caramel Pecan Loaf 12.70
[Show full text]