Classic Apple Pie Recipe from Paula Haney's the Hoosier Mama
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WHOLESALE PRODUCT CATALOG Handcrafted, Custom Desserts
WHOLESALE PRODUCT CATALOG Handcrafted, custom desserts. LET US DO THE BAKING. We are a commercial wholesale bakery, proudly serving the restaurant and retail grocery industry since 1981. We specialize in creating unforgettable desserts for food- focused establishments. Whether you are looking for a custom dessert to reflect the spirit of your restaurant’s menu, or interested in an item from our existing product line, we offer both restaurant-ready and retail-ready dessert creations that make a lasting impression. Table of Contents HANDMADE WITH HEART IN OUR SOUTHERN KITCHEN SINCE 1981. Big Cheesecakes 4 In 1981, Valerie Wilson set out to create the perfect Cheesecakes 8 cheesecake. Armed with an idea and a five-quart mixer in her Nashville-based home kitchen, Valerie devoted many Seasonal 12 hours of careful research and development to perfecting Minis & Individuals 13 her recipe. Nashville restaurants soon began offering Valerie’s cheesecake to their customers, and Tennessee Pies 16 Cheesecake was born. Brownies 17 Handcrafted desserts, quality ingredients, and the utmost Cakes 18 care by our production team: these are the pillars of our Specialty & Bars 20 company, and they have been since our first cheesecake. We are now proudly celebrating more than three decades Retail 21 in business, the recent expansion of our production facility Cookies 21 Valerie Wilson to a 40,000-square-foot space, and an extensive product Founder & President of Tennessee Cheesecake line that ranges from cheesecakes of all flavors and sizes Services & Capabilities 22 to Southern-inspired pies and beyond. Index 23 Visit us at TennesseeCheesecake.com. 2 Making life.. -
Apple Pie with Streusel Topping Makes One 10” Pie This Generously
PITTSBURGH’S HOME FOR KITCHENWARES 412.261.5513 | 1725 Penn Avenue | Pittsburgh, PA 15222 Apple Pie with Streusel Topping Makes one 10” pie This generously filled apple pie is adorned with a streusel topping AND pairs perfectly with a big scoop of vanilla ice cream. The cream cheese-based crust complements the apple and cinnamon flavors to perfection. Follow these directions that include a few key tips for making this delicious, well-filled pie. Cream Cheese Crust Ingredients: Streusel Topping Ingredients: 1-1/2 cups all-purpose flour 2/3 cup all-purpose flour 1 tablespoon sugar 1/2 cup packed brown sugar 1-1/2 teaspoons Kosher salt 1/2 teaspoon cinnamon 6 oz. cream cheese Pinch of salt 3/4 cup unsalted butter (1-1/2 sticks), well chilled 1/2 cup sliced almonds 4 tablespoons firm butter, plus 6 pats to top pie Filling Ingredients: 8-10 cups sliced Honey Crisp apples (about 5-6 large apples) 2 tablespoons lemon juice 1/2 cup sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon Pinch of salt Directions: Prepare the Crust: The crust may be mixed by hand or with a food processor. Mixing by Hand: 1a. Mix the flour, sugar, and salt together in a large bowl with a whisk until evenly distributed. 2a. Cut the butter and cream cheese into 1/2-inch cubes. Use a little of the flour mixture to keep the pieces from sticking together. Chill the cubes for 15 minutes. 3a. Place the butter and cream cheese cubes in the flour mixture. -
Handling of Apple Transport Techniques and Efficiency Vibration, Damage and Bruising Texture, Firmness and Quality
Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences PUBLISHED BY: B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ACTIVITIES OF WP9 IN THE CENTRE OF EXCELLENCE AGROPHYSICS CONTRACT NO: QLAM-2001-00428 CENTRE OF EXCELLENCE FOR APPLIED PHYSICS IN SUSTAINABLE AGRICULTURE WITH THE th ACRONYM AGROPHYSICS IS FOUNDED UNDER 5 EU FRAMEWORK FOR RESEARCH, TECHNOLOGICAL DEVELOPMENT AND DEMONSTRATION ACTIVITIES GENERAL SUPERVISOR OF THE CENTRE: PROF. DR. RYSZARD T. WALCZAK, MEMBER OF POLISH ACADEMY OF SCIENCES PROJECT COORDINATOR: DR. ENG. ANDRZEJ STĘPNIEWSKI WP9: PHYSICAL METHODS OF EVALUATION OF FRUIT AND VEGETABLE QUALITY LEADER OF WP9: PROF. DR. ENG. BOHDAN DOBRZAŃSKI, JR. REVIEWED BY PROF. DR. ENG. JÓZEF KOWALCZUK TRANSLATED (EXCEPT CHAPTERS: 1, 2, 6-9) BY M.SC. TOMASZ BYLICA THE RESULTS OF STUDY PRESENTED IN THE MONOGRAPH ARE SUPPORTED BY: THE STATE COMMITTEE FOR SCIENTIFIC RESEARCH UNDER GRANT NO. 5 P06F 012 19 AND ORDERED PROJECT NO. PBZ-51-02 RESEARCH INSTITUTE OF POMOLOGY AND FLORICULTURE B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ©Copyright by BOHDAN DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES LUBLIN 2006 ISBN 83-89969-55-6 ST 1 EDITION - ISBN 83-89969-55-6 (IN ENGLISH) 180 COPIES, PRINTED SHEETS (16.8) PRINTED ON ACID-FREE PAPER IN POLAND BY: ALF-GRAF, UL. -
Enzymes in Fruit Juice Production
Background information enzymes in fruit juice production Jam-makers have valued it for hundreds of years, wine-makers endeavour to destroy it and food technologists are variously trying to block or improve the enzymes that attack it. After cellulose, pectin is one of the most abundant carbohydrates on Earth. Yet despite its importance in the production of food and drink, pectin and the enzymes that break it down seldom receive the attention they deserve. This article describes the rôle of pectin, pectinases and other enzymes in fruit juice production. Structure of fruit microfibrils are arranged at random rather than in the stronger regular pattern seen in the secondary The structure of plant cells and the way they are wall. Degradation of the cellulose microfibrils leads built into tissues is complex. Only a simplified to breakdown of the cell walls and their eventual description will be given here, including sufficient disintegration. Table 1 shows the proportions of detail for the reader to appreciate the action of various materials found in the cell walls of some enzymes in fruit juice production. important fruit crops. Fruits are comprised mostly of parenchyma cells. These are relatively simple ‘general purpose’ plant Changes to fruit during ripening cells, with thin walls made of two layers. The outermost of these, the primary cell wall, is made There are two main stages in the formation of fruit. from cellulose fibres called microfibrils surrounded Soon after fertilisation the cells of the ovary (and by a matrix of pectins, hemicelluloses and proteins. in fruit like apples, those of the surrounding tissue The inner, or secondary, cell wall is similar but as well) divide rapidly. -
Apple Pie (Prepared Pie Filling)
DESSERTS (PASTRY AND PIES) No.I 009 01 APPLE PIE (PREPARED PIE FILLING) Yield 100 Portion 1 Slice Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium 363 cal 51 g 3 g 17 g 0 mg 256 mg 9 mg Ingredient Weight Measure Issue PIE CRUST 26 each PIE FILLING,APPLE,PREPARED 22-3/4 lbs 2 gal 3-3/8 qts Method 1 PREPARE AND DIVIDE DOUGH: Prepare 1 recipe Pie Crust (Recipe No. I 001 00). Divide dough into 13-7-1/2 oz pieces for bottom crust and 13-7 oz pieces for top crust; place on lightly floured board. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently. Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than pie pan and about 1/8 inch thick. Bottom crust will be slightly thicker. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together. BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully into pie pan, being careful not to leave any air spaces between pan and dough. FILL CRUST: Fill as specified on individual recipe card. TOP CRUST: Roll top crust in same manner as bottom crust. Fold in half; with knife, make several small slits near center fold to allow steam to escape during baking. Brush outer rim of bottom crust with water. Lay top crust over filling with fold at center; unfold and press edges of two crusts together lightly. -
Sunday Monday Tuesday Wednesday Thursday
Sunday Monday Tuesday Wednesday Thursday Friday Saturday 2345678 Turkey and Wild Rice Soup Barley Fennel Soup Navy Bean Soup Pumpkin Soup Beef Barley Soup Matzo Ball Soup Stuffed Cabbage Hungarian goulash Chicken French Sweet and Sour Brisket Thyme-Garlic Roasted Roasted Veal Honey Glazed Chicken Broccoli Tossed Salad Rice Florentine Kasha Varnishkes Turkey Breast Green Beans Carrot Souffle Mashed Potatoes Apple Slices Cauliflower Prince Edward Blend Oriental Mix Mashed Potatoes Sponge Cake w/ Tropical Jello Fruit Cocktail Mandarine Oranges Roasted Sweet Potato Bread Pudding Strawberries Chicken Salad on Roll~ Oven Fried Chicken Wings Braised Beef w/ Fish Cake w/remoulade Carrot Cake/ lite carrot cake Chinese Chicken and Stuffed Bell Pepper lettuce,tomato,pickle~ Baked Potato Garlic-Tomato sauce Mashed Potatoes Beef Pot Pie Broccoli Mashed Potatoes Baked Chicken ~ Wax Beans Mashed /Brussel Sprouts Zucchini Carrots White Rice Capri Blend Baked Chicken ~ Baked Chicken ~ Baked Chicken ~ Baked Chicken ~ Egg Roll w/ honey mustard Baked Chicken 9 101112131415 Red Bean Soup Harvest Soup Italian Wedding Soup Mulligatawny Soup Cabbage Soup Chicken Rice Soup Hot Turkey Sandwich Lamb Stew Hawaiian Chicken Chicken & Biscuits BBQ Flanken Meatloaf w/ gravy Cranberry Brisket w/Gravy Mashed potato Raisin Rice Garlic Roll Potato Kugel Green Beans Tzimmes Stuffing Cauliflower California Blend Peas Capri Blend Mashed Potatoes Broccoli Corn Apple Slices Jell-O/ Diet Jell-O Brownies Apple Berry Crisp Banana Cake Lemon Pound Cake Blueberry Muffin Herbed Lemon -
San Francisco Baking Institute 480 Grandview Drive, S San Francisco, CA 94080 | P: 650.589.5784 | F: 650.589.5729 |
Below is a list of all the educational videos you will have unlimited access with SFBI videos: To reach The Advance Bread and Pastry Companion Videos, visit www.sfbi.com. 1: Preferments 1.1 Comparison of Poolish 1.2 Comparison of Sponge 2: Dough Mixing 2.1 Short Mix 2.2 Improved Mix 2.3 Intensive Mix 2.4 Double Hydration 2.5 Basic Autolyse 2.6 Autolyse with Liquid Preferments 2.7 Autolyse with Stiff Preferments 2.8 Mixing Sourdough Rye 2.9 Mixing 100 Percent Rye 2.10 Mixing 100 Percent Whole Grain 2.11 Sprouted Wheat 2.12 Sprouted Wheat Mixing Dough 2.13 Comparison of Mixes 3: Dough Folding 3.1 Folding in Tub 3.2 Folding on Bench 4: Preshaping 4.1 Preshape Baguette 4.2 Preshape Boule 5: Shaping Basic Shapes 5.1 Shape Baguette 5.2 Shape Batard 5.3 Shape Boule 5.4 Seed Garnish San Francisco Baking Institute 480 Grandview Drive, S San Francisco, CA 94080 | p: 650.589.5784 | f: 650.589.5729 | www.sfbi.com 6: Shaping Rolls 6.1 Shape Roll 6.2 Shape Kaiser Stamp 6.3 Shape Single Knot 6.4 Shape Double Knot 6.5 Shape Twist 7: Bagels 7.1 Shape Bagels 7.2 Boiling and Seeding Bagels 8: Pretzels 8.1 Shape Pretzels 8.2 Dipping and Panning Pretzels 9: Shaping Braided Breads 9.1 Shape 2 Braids 9.2 Shape 3 Braids 9.3 Shape 4 Braids 9.4 Shape 6 Braids 10: Shaping Pan Bread 10.1 Shape Pan Bread Batard 10.2 Shape Pan Bread 3 Boules 10.3 Shape Pan Bread Twist 11: Shaping Specialty Breads 11.1 Shape Rye and Score 11.2 Shape Corn Bread 11.3 Shape Crown 11.4 Shape Fougasse 11.5 Shape Pain de Beaucaire 11.6 Shape Roasted Potato Bread 11.7 Shape Pear Buckwheat -
Copy of Rosh Hashanah Recipe Booklet 2
VEGAN ROSH HASHANAH RECIPES From JEWISH VEG JewishVeg.org @JewishVeg Roasted Butternut Squash & Apple Soup BY MADDIE - @thejewishvegan Ingredients Roasted Squash & Apples Butternut squash, deseeded and chopped into 1- inch pieces 6 Gala apples, chopped into 1-inch pieces 2 Tbsp olive oil Dash of salt and sprinkle of pepper Soup Ingredients 4 cups water 1 tsp onion powder 1 tsp garlic powder ¼ tsp cayenne pepper, to taste Cashew Cream 1 cup cashews ½ cup water 2 Tbsp nutritional yeast 2 Tbsp olive oil 4 Tbsp vegetable broth (or sub additional water) ½ Tbsp apple cider vinegar Salt & pepper to taste Directions Preheat the oven to 425°F. Mix the butternut squash, apples, olive oil, salt, and pepper together. Add the apples and butternut squash to a parchment paper-lined tray in a single layer (use 2 trays if needed). Place in the oven for 55 minutes, flipping the squash and apples after 20 minutes. If using 2 trays, switch which rack the trays are on after flipping. While the apples and squash are roasting, boil the cashews in water for 15 minutes. Drain and add to a blender with the rest of the ingredients. Blend until smooth and creamy. Set aside. Once the squash and apples finish roasting, add them to a blender in batches. Blend until smooth and fully combined. After each batch, pour into a pot until everything is blended. In the pot, add the rest of the soup ingredients. Heat over medium heat to bring to a simmer. Let simmer uncovered for 10 minutes. Serve hot with cashew cream poured on top as desired. -
American As Apple Pie: Cultural Significance of American Baked Goods
La Salle University La Salle University Digital Commons HON499 projects Honors Program Spring 2021 American as Apple Pie: Cultural Significance of American Baked Goods Madeline Jupina La Salle University, [email protected] Follow this and additional works at: https://digitalcommons.lasalle.edu/honors_projects Part of the Food Studies Commons, and the Sociology of Culture Commons Recommended Citation Jupina, Madeline, "American as Apple Pie: Cultural Significance of American Baked Goods" (2021). HON499 projects. 39. https://digitalcommons.lasalle.edu/honors_projects/39 This Honors Project is brought to you for free and open access by the Honors Program at La Salle University Digital Commons. It has been accepted for inclusion in HON499 projects by an authorized administrator of La Salle University Digital Commons. For more information, please contact [email protected]. American as Apple Pie: Cultural Significance of American Baked Goods Madeline Jupina La Salle University Spring 2021 1 Introduction What does the phrase “American as apple pie” mean, really? How did apple pie become synonymous with Americana, the same way bagels became a symbol of the New York Jewish deli and funnel cakes associated with hot summer nights at the state fair? The culture behind food, especially baked goods, is often overlooked—but really, food is culture. Food tastes evolve over time, a product of the same slow and constant changes that evolve a culture: changes in values, new arrivals, status markers, and abundance or scarcity. These same cultural components shape what comes and goes, what stays, and what becomes so iconic that it becomes an American symbol (Visser, 1999). I have chosen four baked goods in particular: apple pie; Yum- Yum Cake, also known as Depression Cake; beignets; and bagels for their various intersections in American culture. -
Calvados Is a Particular Distilled Apple And/Or Pear Cidre Made Only in Certain Recognized Areas, Primarily in the Calvados Department of Normandy, France
Calvados is a particular distilled apple and/or pear cidre made only in certain recognized areas, primarily in the Calvados department of Normandy, France. Only the distilled CALVADOS cidre from these areas can be called Calvados. Calvados is divided into three further designations or Appellations d’Origine Contrôllée (AOC), which are special certifications distinguishing Calvados based on distinctive terroirs, the type of fruit used and the method of distillation. The three Calvados AOCs are AOC Calvados, AOC Calvados Pays D’Auge, and AOC Calvados Domfrontais. REGION AGING INDICATIONS AOC Calvados Pays d’Auge is produced in a geographic Blends (un assemblage): Once the Calvados in the barrels has region called Pays d’Auge in the Calvados department. To reached its prime, Calvados of various ages, from different groups be called AOC Calvados Pays d’Auge, the cidre has to be and areas, are combined to complement the qualities of each fermented for a minimum of six weeks. The cidre used for other. Blending is done to strike a harmonious balance between distillation cannot have more than 30% pear cidre (called woodiness and fruitiness. Calvados blends are named after the poiré) and must be double distilled, normally in a pot still. youngest Calvados in the blend. A Calvados V.S., for example, can It must be aged in oak barrels for at least two years. be made up of older Calvados, but must carry the name of the AOC Calvados doesn’t have the strict distillation youngest, which is 2 years, signified by V.S. requirements of Pays d’Auge but is typically made in a Vintages (un millesime): Some Calvados is bottled as a single column still with a single distillation. -
Apple Recipe Book
© SOUTHERN PLATE 2020 CONTENTS Apple Dapple Cake The perfect blend of fresh apples and buttery brown sugar, this might be the the most moist cake you'll ever bake. Caramel Apple Dump Cake Bring your love of caramel into play with this perfect fall dessert. Simply "dump" all the ingredients in and bake! Mama's Apple Spice Muffins Mama’s Apple Spice Muffins are made just Freezer Apple Pie about every week in our kitchen. You won't find This special recipe is unlike any other, anyone who does not absolutely love these creating a perfect classic apple pie to muffins! celebrate and share with those I love the most. Cinnamon Apple Loaded Bread Take full advantage of fresh local apples with Apple Butter this recipe - this Cinnamon Apple Bread Loaded The complex taste of the spices are easy to with Crunch is a showstopper. achieve with one of the easiest recipes I’ve brought you so far! Apple Snack Cake Caramel Apple Cheesecake Combine the flavor of graham cracker crumbs, Bring your caramel apples memories to life fresh apples, butter, and sugar — perfect for with this recipe and enjoy watching your breakfast, with a cup of coffee while visiting family devour every crumb on their plate. friends, or any other time of day. Fried Apples Baked Apples Add this easy and delicious plate to your Keep the whole family happy with this recipe, special birthday menus as a treat, or as an and if there is any leftover, add to a hot bowl of excellent Thanksgiving side! oatmeal at breakfast. -
Beef and Beer Pithivier Pie
Recipe Category / Savory pies and Tarts Beef and beer pithivier pie 25' 60'' 170' 8-10 2 Ηands on Hands off Cook Time Portion(s) Difficulty Ingredients For the béchamel sauce 100 g butter 100 g all-purpose flour 800 g milk, at room temperature 50 g parmesan cheese, grated salt pepper 1/4 teaspoon(s) nutmeg 2 egg yolks For the filling 2 tablespoon(s) olive oil 2 onions, small 2 carrots, sliced in to rounds 2 clove(s) of garlic, thinly sliced 500 g beef, chuck 1 tablespoon(s) tomato paste Method 7 prunes, dried, pitted 330 ml beer, dark For the béchamel sauce 1 chicken bouillon cube 1 bay leaf Place a pot over medium heat. Add the butter and as soon as it melts, add the flour and sauté. For the pithivier Add the milk in small batches while continuously whisking so that no lumps form in the 850 g puff pastry sheets roux. As soon as the mixture soaks one batch, then you can add another, until it has all been added. 1 egg yolk, diluted with a little water, for Cook until the béchamel sauce thickens and starts to bubble. brushing Remove from heat and add the grated parmesan. Whisk to combine and add salt, pepper, egg yolks and nutmeg. Διατροφικός πίνακας Whisk, cover pot and set aside until needed. For the filling Nutrition information per portion Place a pot over high heat and add some olive oil. 671 19.0 47.0 Add the onions, carrots and garlic. Calories 44.0 Saturated Total Carbs Stir and sauté until they caramelize nicely.