Desserts & Beverages

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desserts & beverages PLATED & SERVED | 6.95 PER PERSON | 25 PERSON MINIMUM PER ITEM 5flavors cheesecake fusion from the bakery STRAWBERRY SHORTCAKE CHEESECAKE 5FLAVORS FAMOUS BUTTER CAKE new york style cheesecake, sweet wine-soaked strawberries and rum gooey butter cake dusted with powdered sugar and topped with spiked whipped cream seasonal fruit compote FRUIT & CREAM CHEESECAKE MOLTEN CHOCOLATE LAVA CAKE new york style cheesecake topped with seasonal fruit compote and moist chocolate bundt cake filled with a dark chocolate truffle and streusel crumb topping garnished with fresh strawberries CHEESECAKE BROWNIE ITALIAN CREAM CAKE new york style cheesecake topped with brownie bite, whipped cream lemon-soaked cream cake filled with lemon mascarpone mousse and and chocolate shavings finished with powdered sugar CARAMEL COFFEE CHEESECAKE new york style cheesecake topped with caramel drizzle, kahlua spiked CARROT CAKE whipped cream and cacao nibs layers of moist carrot cake with rich buttercream frosting finished with candied walnuts and caramel drizzle gourmet bread pudding CHOCOLATE TART rich chocolate mousse in an edible chocolate shell garnished with fresh BANANAS FOSTER with caramelized bananas, whipped cream and candied walnuts berries (gf) MAPLE-PECAN BOURBON SLICED PIE with maple bourbon sauce, toasted pecans and candied bacon fresh, seasonal and everchanging variety TRIPLE CHOCOLATE CHIP MINI CUPCAKE TRIO with dark and milk chocolate chips and white chocolate cream sauce red velvet, chocolate and vanilla bean BEVERAGES priced per gallon | includes premium disposable cups FRESH SQUEEZED LEMONADE | 20.00 STRAWBERRY LEMONADE | 24.00 LAVENDER-THYME LEMONADE | 24.00 FRESH BREWED COFFEE | 20.00 INFUSED ICE WATER | 10.00 citrus with lemon, lime and grapefruit cucumber-lime with fresh mint cucumber-lemon strawberry-basil with lemon FRESH BREWED ICED TEA | 20.00 traditional black southern-style sweet honey citrus raspberry peach tea-lemonade 17.

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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.
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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.
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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.
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Classic Flavors
Classic Flavors (available in all sizes) *Keep in mind that the flavor components will be incorporated and configured per the decorators’ discretion in order to accommodate the cake size and custom decoration you’re looking for. All Flavor cakes are approximately 5” tall and come with three layers of cake and two layers of filling. Be advised that we do not make vegan cakes. Instead, we offer plenty of vegan cupcake flavors as a great alternative. We do make gluten-free cakes. Most of the flavors listed below are available in gluten-free. *Flavors that are not available in gluten-free will be denoted with a red star.* Classic Vanilla Vanilla cake, vanilla buttercream Classic Chocolate Chocolate cake, vanilla buttercream Vanilla Chocolate Vanilla cake, chocolate buttercream Classic Marble Marbled vanilla and chocolate cake, vanilla buttercream Classic Funfetti Funfetti cake, vanilla buttercream Classic Fruit Filling Vanilla or chocolate cake, fruit compote, curd, or buttercream (fruit filling flavors include Strawberry, Raspberry, Lemon, Lime, and Apple when in season) *Cookies ‘n Cream Chocolate cake, Oreo cookies ‘n cream buttercream Decadent Chocolate Chocolate cake, chocolate ganache Red Velvet Red velvet cake, cream cheese Black Bottom Chocolate cake, cream cheese & mini chocolate chips Snickerdoodle Cinnamon cake, cinnamon cream cheese Chocolate Peanut Butter Chocolate cake, rich peanut butter Salted Caramel Chocolate cake, salted caramel buttercream Luscious Lemon Lemon cake, lemon curd or buttercream Coconut Coconut cake, vanilla
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Official Virtual Bake-Off Cookbook Here
Devil’s Food Oreo Cookies and Cream Cake…………………………………………………………………..………………………..Page 1 Focaccia Bread…………………………………………………………………………………………………………………………………………Page 2 SCHWARZWAELDER KIRSCH TORTE (Black Forest Cherry Cake)……………………………………………………………….Page 3 Kristen’s Cakesicles Recipe……………………………………………………………………………………………………………………….Page 4 Tyler’s Blonde Brownie Crisps…………………………………………………………………………………………………………………..Page 5 German Chocolate Cupcakes…………………………………………………………………………………………………………………….Page 6-7 Coffee Cake with a Kahlua Buttercream Frosting………………………………………………………………………………………Page 8 “Our Family Secret Creamy, Buttery Vanilla Chocolate Chip Cake covered with Vanilla Buttercream”………………………Page 9 Simple Strawberry Cake……………………………………………………………………………………………………………………………………………Page 10 Devil’s Food Oreo Cookies and Cream Cake Ingredients: 1 pkg. devil’s food cake mix 4 squares semi-sweet chocolate (Bakers) ¼ cup butter 1 pkg. (8oz) cream cheese softened ½ cup sugar 2 cups cool whip whipped topping (thawed) 12 Oreo cookies, coarsely crushed Directions Heat oven to 350F Prepare cake batter and bake in 2 (9 inch) round pans as directed on package. Cool cakes in pans 10 minutes, then move to wire racks and cool completely. Microwave chocolate and butter in small bowl on high 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes. In large bowl beat cream cheese and sugar with mixer until well blended. Gently stir in cool whip and crushed cookies. Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze, add one Oreo cookie to center of cake and 2 Oreo cookies crushed around top (if desired) let stand 10 minutes or until firm. Keep Refrigerated. Enjoy! Lana Tropeano, Recreation and Cultural Arts Department Focaccia Bread Ingredients: 24 ounces bread flour 7 grams active dry yeast 16 ounces warm water 1 tablespoon granulated sugar 2 ounces olive oil 1 teaspoon salt Directions: • Take one cup of the warm water and add yeast/sugar.
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Short Cut Manual
SHORT/CUT™ FOR WINDOWS Table of Contents Thank You.............................................................2 Keys to a Better Cookbook...................................3 Please Remember .................................................5 Installation ...........................................................7 Windows Commands You Should Know..............8 Additional Commands That May Be Useful.....10 The Typing Begins The Welcome Screen.....................................11 Select Your Section Divider Names.............11 The Main Menu ............................................14 Enter/Edit Recipes .......................................16 The Recipe Screen ........................................17 Publisher’s Choice Recipes ..........................22 Tips on Typing Difficult Recipes The Multi-Part Recipe .................................23 The Very Long Ingredient............................26 The Mixed Method Recipe ...........................27 Recipe Notes .................................................28 The Poem ......................................................29 Proofreading .......................................................30 The Final Steps ..................................................32 Appendix The Top Ten (Most Common Mistakes) ......36 Abbreviations................................................37 Dictionary and Brand Names......................38 -1- THANK YOU for selecting the original Short/Cut™ personalized cookbook computer program. This easy-to-follow program will guide you through the
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Stand-Up Lamb Pan Set 2105-2010
Instructions for To Decorate Easter Sunday Centerpiece You will need tips 3, 14, 21 and 67; Wilton Icing Colors in Pink and Brown; Royal Baking & Decorating and Buttercream Icings; Lily Nail Set; Yellow Stamens; artifical grass. We suggest that you tint coconut and all icings at one time while cake cools. Stand-Up Lamb Cakes Refrigerate tinted icings in covered containers until ready to use. Make royal icing flowers in advance. Using Royal Icing make: PLEASE READ THROUGH INSTRUCTIONS BEFORE YOU BEGIN. • 12 tip 67 Lilies with tip 14 green star and yellow stamen centers. IN ADDITION, to decorate cakes you will need: Make 3 3/4 cups Buttercream Icing: • Wilton Decorating Bags and Couplers or parchment paper triangles. • Tint 1 1/4 cups pink • 6 cups cake batter (pound cake, or any batter that produces a firm cake will do). • Tint 1/4 cup brown Cake mixes yield between 4 1/2-6 cups batter; pound cakes approximately 4 cups. • Reserve 2 1/4 cups white Tip 3 brown piped eyes .•Cake Board, Fanci-Foil Wrap or serving tray. • For Rainbow Lamb: Pink, Lemon Yellow, Sky Blue, Leaf Green Icing Colors; Tip 67 Lilies with yellow stamens and tip 14 green star centers Face Buttercream Icing (recipe included); shredded coconut; jelly beans. iced • For Sugar Sprinkled Lamb: Buttercream Icing (recipe inside); ribbon trim; raisins; smooth confectioners’ sugar. in white • For Easter Sunday Centerpiece: Tips 3, 14, 21, 67; Pink and Brown Icing Colors; Royal Icing (Meringue Powder needed) and Buttercream Icing (recipes included); Ears iced Lily Nail Set; Yellow Stamens; artifical Easter grass.
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BUTTERCREAM FROSTING Prep Time: 20 Minutes Servings: 24 Cupcakes
“Bake what you love and love what you bake.” Established 2005 Phone (631) 543- 8608 www.bakingcoach.com Cell: (631) 885 - 4683 BUTTERCREAM FROSTING Prep time: 20 minutes Servings: 24 cupcakes Here’s What You Need: 24 oz. (6 sticks) unsalted butter or 16 oz. butter and 8 ounces (1 cup) vegetable shortening 2 lbs. confectionary sugar 1 teaspoon vanilla extract 1 to 4 teaspoons of water * (until you reach your desired consistency) Here’s How You Do It: Mix together butter and shortening until well-blended. The butter mixture should look like frosting before you add in any sugar. Slowly add confectionary sugar until combined. Add vanilla and water; mix at high speed until fluffy. Special Notes: Stiff consistency: If you are using a portion of the buttercream to create flowers/ornaments, it’s best to remove that portion of the frosting before adding any water. For a super stiff consistency, replace all the butter with shortening and use this icing for all of your flowers/ornaments. Medium consistency: This is good for boarders and writing on cakes. Add 1 teaspoon of water at a time until you reach a softer consistency. Soft consistency: This is great for frosting your cake. It could take adding 2 to 4 teaspoons of water, and frosting will feel light and fluffy- easy to spread. Store refridgerated in an airtight container. Allow frosting to sit at room temperature before using. I would recommend mixing your frosting before using as well. Baking Coach® is a registered Trademark of the Baking Coach, Inc. Locations: Your home or Huntington, NY “Bake what you love and love what you bake.” Established 2005 Phone (631) 543- 8608 www.bakingcoach.com Cell: (631) 885 - 4683 Shopping List for Cake Decorating One: One or two 7, 8 or 9 inch round cake – You can stack one on top of another or slice one cake in half to fill.
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You Need to Know About Satin Ice Buttercream Icing Mix
All You Need To Know About Satin Ice Buttercream Icing Mix Getting Started How to prepare Buttercream Icing Mix? Medium consistency, most versatile applications Using paddle attachment on electric mixer or beaters on hand mixer: - Add Icing Mix and butter to mixing bowl - Mix medium speed for 1 to 2 minutes until butter is incorporated - Scrape sides as necessary - Mix low/medium speed, slowly add water until incorporated - Mix low/medium speed another 1 to 2 minutes until smooth - Tips: o Increase or decrease the water or butter for your desired consistency. If needed, double the water for dry climate o Mix on low/medium to avoid air bubbles o If using shortening we recommend using high ratio shortening o Use butter that is softened to room temperature o Do not exceed a liquid level of 2.5 Tbsp (3 Tbsp in dry climates) per 1lb of Icing Mix How can I get a fluffier buttercream for fillings? Aerating the Icing Mix during mixing will create a fluffier buttercream. Use an electric mixer with the paddle attachment Measure Buttercream Icing Mix into your mixing bowl. Add butter, mix on low speed until combined. Add half of water on medium, mix on medium until combined. Scrape sides of bowl & paddle as necessary. Mix on medium-high for 8-12 minutes to aerate, volume should increase and mix will become very smooth & fluffy. Add remaining water and mix on low until fully incorporated, buttercream should be very smooth What kind of butter can I use / What can I substitute butter with? Butter/fat level can be adjusted to achieve desired consistency, recommended range is 2-4 oz per 1 lb of Icing Mix Salted or unsalted butter (recommended 50/50), any brand Shortening (Recommended high ratio) Vegan butter alternatives What liquid can I use other than water? Milk Cream Nut Milk Coconut Cream Concentrated Fruit Compounds Can the liquid level be adjusted? Water level can be adjusted to achieve desired consistency.
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General Grocery List (Please Enquire for Fresh Produce, Fish and Meat)
General Grocery List (Please enquire for fresh produce, fish and meat) Code Description Price 1889A FLORA SUNFLOWER 2KG £8.40 1680 FRESH MILK FULL FAT 2LTR BLUE TOP £1.10 1681 FRESH MILK SEMI/SKIM 2LTR DARK GREEN TOP £1.00 1810 BACON R/L BACK"ELITE" 2.25KG £9.70 1881 BUTTER SALTED 20X 250gm CASE SALTED £23.70 1881A UNSALTED BUTTER 20x250gm CASE £23.70 1848 CHEESE MATURE BLOCK 4.7KG £25.20 1863 STILTON WEDGES LONG CLAWSON 220G £2.70 5016 HALLOUMI 250g £2.30 1899A EGGS FREE RANGE 2x30 **SOLD BY CASE ONLY ** £7.40 1899 EGGS FARM 2x30 **SOLD BY CASE ONLY** £5.00 1866 BABY BRIE 1Kg EACH £5.20 4205 SLICED SUSSEX CURED HONEY ROAST GAMMON 500GM £5.30 1862 CHEDDAR GRATED MATURE 2Kg £10.30 1303 HUMMUS MEZE 1KG £3.80 1858 BARBERS VINTAGE CHEESE 1883 1.25KG EACH £10.20 5425 TUNWORTH 250g £5.90 5440 BATH SOFT ORGANIC CHEESE 260g £6.30 5121 MAIDA VALE 350g £7.70 5300 ISLE OF WIGHT BLUE 200gm £5.90 8184A WATER BISCUITS CARRS 125g £1.70 1868 GOATS CHEESE LOG 1Kg £8.80 1866 BABY BRIE 1Kg EACH £5.20 1868 GOATS CHEESE LOG 1Kg £8.80 1686 DOUBLE CREAM 1x2.27LTR £6.80 1251A BAKED BEANS HEINZ 415gm £0.90 1252C TOMATOES PLUM 800gm £0.70 1252A TOMATOES CHOPPED 3kg £2.10 1184A MAYONNAISE 1LTR SQUEEZY £1.50 1182 VEGAN MAYO 1LTR £2.10 1183 TOMATO KETCHUP 1LT SQUEEZY £1.40 1185 BROWN CHOP SAUCE 1LT SQUEZZY £1.40 MS0180C CRISPS ANIMAL ADVENTURES GOLDEN WONDER 36x18.9g £10.50 MS0180 CRISPS REAL SEA SALT 48x35gm REAL SEA SALT 35gm £18.00 5977 VEGAN SHEESE MATURE CHEDDAR SLICED 200g £1.90 5981 VEGAN SHEESE MOZZARELLA STYLE GRATED 2Kg VEGAN £14.10 4212 SLICED PROSCIUTTO
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Brunch Pastry & Croissant
BRUNCH PASTRY & CROISSANT Served daily 7am - 2pm in German Village CLASSIC CROISSANT $3 [nut-free] MUESLI & YOGURT $8 [vegetarian] Fage non-fat Greek yogurt, toasted RYE CROISSANT $3 [nut-free] almond oat muesli, berry cassis preserves, fresh berries, and honey PAIN AU CHOCOLAT $4 [nut-free] croissant with semi-sweet chocolate batons MUSHROOM QUICHE $11 [nut-free, vegetarian] pâte brisée, crimini & shiitake HAM & CHEESE CROISSANT $4.50 mushrooms, shallots, aged emmentaler cheese, [nut-free] with prosciutto ham and gruyère cheese parmigiano-reggiano, and dressed greens ALMOND CROISSANT $4.50 BACON, SWISS CHARD & ONION QUICHE $11 butter croissant soaked in a light brandy syrup and filled with [nut-free] pâte brisée, double smoked bacon, onion almond frangipane confit, swiss chard, comté cheese, and dressed greens PAIN AUX RAISINS $4.25 [nut-free] croissant dough with pastry cream, rum soaked CROQUE MONSIEUR* $13 raisins and a cinnamon glaze [nut-free] house made brioche, smoked cottage ham, aged emmentaler cheese, mornay, dijon APPLE GALETTE $4 mustard, cornichons and dressed greens [nut-free] puff pastry with camembert cheese and fresh apples SMOKED SALMON “TARTARE” $14 MAPLE PECAN TWIST $4.50 [nut-free] Kendall Brook premium smoked salmon, Croissant dough with pecan frangipane and maple glaze crème fraîche, cucumber, tarragon, lemon, lime, POTATO GALETTE $5 shallot, cracked pepper, dressed greens, and [nut-free] puff pastry with Pecorino truffle mornay and toasted rye croissant baked red potatoes EGG SALAD VERRINE $11 ORANGE BRIOCHE $3.50
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Dessert Menu
Sarasota Catering Company Dessert Menu COOKIES, BROWNIES AND MINIATURE BITES BITES BY THE DOZEN Orange Double Diablo Chocolate BLONDIES (3 pieces per person) (Minimum 1 dozen) Cake Gran Marnier and Chocolate make this a dessert to remember $38 Serves 12 – 16 Cookie Assortment Miniature Pastries Miniature Mousse Cups Chocolate Chip Pecan, Double A variety of miniature éclairs, Chocolate, White Chocolate, Pecan Pie $18 Serves 6 – 8 Chocolate Chip, Peanut Butter, linzertorte squares, napoleons and Raspberry or Mango Mousse in a Apple, Buttermilk, Custard, Snicker Doodles, Oatmeal Raisin, cheesecake $3.75 per person footed cup with miniature spoon Mincemeat, Peach or Pumpkin Pie Heath Bar, Brown Sugar Chocolate $18 per dozen $13 Serves 6 – 8 Chip or Sugar Cookies Miniature Dessert Assortment Select three kinds $2.75 per person Selection of Double Diablo Miniature French Crème Strawberry Pie $18 Serves 6 – 8 Chocolate Bites, Key Lime Tart, Available in Amaretto, Key Lime, Brownies, Blondies and Chocolate Lemon Tart, Cheesecake, Strawberry Kahlua and Strawberry English Trifle Chip Cookies Chocolate Brownies Cheesecake, Kahlua Cheesecake, $18 dozen Pound Cake soaked with Amaretto with Walnuts Triangles, White Chocolate Cheesecake, Pecan and Raspberry Jam, Vanilla Custard, Chocolate Macadamia Nut Blondie Tartlets, Apple Tartlets, Chocolate Pie Miniature English Trifles Strawberries, Chantilly Cream and Triangles, and our special Chocolate Select three kinds $3.75 per person $18 dozen Seasonal Fruit Displayed in a Footed Chip Pecan Cookies 3 pieces
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