Specialty Cake Brochure
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What Cake Recipe Is in This Cake Roll?
Passion Fruit Curd Layer Cake This cake is layered with homemade passion fruit curd, super light, fluffy with a creamy rich and fragrant curd…perfect for any occasion. I already make 3 batches of passion fruit curd…and twice this layered cake. The cake just disappears…it is true I share with friends and family, but I can guarantee that the cake will not stay long in the refrigerator. – What is a better way to serve the fragrant passion fruit curd? In between layers of light and fluffy vanilla chiffon cake – Why is this cake so delicious? Imagine a bite of super light cake loaded with fragrant, tangy and slightly sweet passion fruit curd…do I need to say more? If you believe in magic…this cake is magical… – Did I convince you to try this cake? Ingredients: 5 jumbo/large eggs separated 65 g vegetable oil 65 g milk 110 g cake flour, shifted 1 pinch salt 1 ½ teaspoons vanilla extract 85 g sugar 10 g vinegar Homemade Passion Fruit Curd (recipe HERE) Method: Preheat oven at 275oF. Line a 14 x 9 inch (36 cm x 23 cm) jelly pan with parchment paper. In a small bowl, mix cake flour with salt, and set aside. In a medium bowl, stir together egg yolks, milk, oil and vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter. In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. -
Whole Desserts Europa
Europa Restaurant & Bakery All desserts are created fresh in our bakery, by Pastry Chef Christie Sutton! Please order 2 days prior to pick-up (509)455.4051 [email protected] EuropaSpokane.com Whole Desserts Banana Coconut Cake Irish Cream Cheesecake A delicious banana cake layered with coconut macadamia New York style cheesecake on chocolate cookie crumb nut filling and cream cheese frosting. crust topped with a smooth, creamy Irish Cream $40 8” round mousse and covered with chocolate ganache. $49 16 slices Carrot Cake Traditional carrot cake with pineapple and carrots, Key Lime smothered in cream cheese frosting. (Walnuts on request) A lightly, sweet crust with a thick, rich creamy lime $44 9” round custard topped with a fresh whip cream. $33 8 slices German Chocolate Cake Chocolate cake layered with coconut and pecan frosting and Pumpkin Cheesecake topped with chocolate ganache. A delicious pumpkin cheesecake with a graham $44 9” round cracker crust topped with fresh whip cream. $44 16 slices Lemon Chiffon Cake Light buttery cake layered with lemon curd filling and New York Cheesecake topped with a lemon butter cream frosting. Traditional sour cream cheese cake with a graham $44 9” round cracker crust. Plain or choice of seasonal fruit topping. $44 14 slices Red Velvet Cake Chocolate cake layered with a rich cream cheese frosting. Apple Strudel $44 9” round Flame roasted apples with walnuts, and golden raisins wrapped in puff pastry crust and topped with caramel. Macadamia Nut Tart $32 8 slices A torte crust filled with dense, chewy coffee liqueur baked custard with chocolate chips and macadamia nuts. -
Pies Cakes Also 2015
2015 Orders must be received by Thursday, Nov. 19 To be PICKED UP on Tues, Nov. 24 or Wed, Nov. 25 Please allow yourself additional time to shop due to heightened demand. Our production schedules will be geared towards all the Thanksgiving favorites, therefore some products will not be available. Pies Cakes Also Pre-order by 11/19 Pre-order by 11/19 Pre-order by 11/19 or 1st come, first serve or 1st come, first serve or 1st come, first serve Pecan • Custard Boston Cream Pie • Carrot Cake Babka Bread • Birthday Cakes Pumpkin • Blueberry Cheesecake • 3 Layer Cake Cinnamon Rolls Toll House Pie • Apple Cream Checkerboard Cake Chocolate Cream • Coconut Custard Cow Cake (Chocolate Mousse) Pastry Platters Killer Chocolate Cake Snowflake Rolls Sugar-Free Peanut Butter Torte Apple or Blueberry Pumpkin Roll Individual Pastries Also available pre-packaged in the dairy case Red Velvet Torte or on display in the store. Strawberry Shortcake Not available to Pre-order Tiramisu 1st come, first serve Holiday Hours Eclairs • Cream Puffs Apple Crisp • Bismarks Tues Nov 24, 8am to 7pm Join us on Black Friday Napoleons • Cannollis Wed Nov 25, 7am to 7pm Friday, Nov 27, 8am to 7pm Thurs Nov 26, CLOSED Chocolate or Strawberry Boats Free Samples • Specials!! Assorted Cake Squares DON’T NEED A NUMBER If you are picking up a pre-ordered item, go right to the order pick up counter. DON’T NEED A NUMBER If you are purchasing milk and/or HOLIDAY ITEMS pre-packaged items, choose your Baklava • Biscotti items and head to the register area. -
Four Course Dinner First Course Salad Entrées Desserts Traditional
C H R I S T M A S 2 0 1 8 Four Course Dinner $55.00 per person 14 First Course Please select one of the following appetizers SOUP Roasted Butternut Squash, Smoked Shiitake Mushroom Powder, Elderberry Gastique FOIE GRAS Seared, Stollen Bread French Toast, Charred Endive Salad, Huckleberry CHILLED SEAFOOD Shrimp, Oyster, Scallop, Lobster, Cocktail Sauce, Myer Lemon Aioli, Mignonette +$3 CAVIAR Blini, Roasted Rosti, Blistered Squash Panacotta SPAETZLE APPETIZER German Egg Noodles, Black Forrest Ham, Asparagus, Gruyere Cheese Salad BAVARIAN INN HOUSE SALAD Marinated Mushrooms, Tomatoes, Dill Cucumbers, Rhineland Dressing Entrées Please select one of the following entrees. JAIL ISLAND SALMON FILLET Bourbon Cider Glaze, Embered Oyster Mushrooms & Roasted Brussel Sprouts Fricassee BAVARIAN INN ALL LUMP CRAB CAKES Asparagus, Hollandaise Sauce, Potato Puree FILET MIGNON 7 Ounces, Grilled, Truffle Ditalini Mac & Cheese, Broccolini, Gluhwein Reduction JAEGERSCHNITZEL Veal Steak, Hunter Mushroom Cream Sauce, Red Cabbage, Housemade Spaetzle CHRISTMAS GOOSE Confit of Leg, Roasted Breast, Flowering Kale “Kraut,” Foie Gras Gravy, Roasted Sugar Plums 14 OZ PRIME RIB Dry Aged, Smoked, Asparagus Gratin, English Cheddar & Chive Smashed Potatoes, Jus de Veau (df) +$6 PHEASANT BREAST Seared, Smoked Gouda Grits, Tasso Ham Broth, Roasted Turnips WINTER VEGETABLES Roasted Gourds, Grilled Squash, Truffle Emulsion, Faro, Crispy Root Vegetables, Desserts Please select one of the following desserts RASPBERRY LINZER TORTE BLACK FOREST CAKE CHOCOLATE GANACHE CAKE APPLE STRUDEL CHEESECAKE Traditional Holiday Dinner $45.00 per person SOUP Roasted Butternut Squash, Smoked Shiitake Mushroom Powder, Elderberry Gastique Bavarian Inn House Salad Marinated Mushrooms, Tomatoes, Dill Cucumbers, Rhineland Dressing Roasted Turkey Giblet Gravy and Apple Chestnut Dressing, Whipped Potatoes, Cranberry Sauce, Fall Vegetables Black Forest Cake Entire table must select this option. -
1968 Booklet
#Jwm, Your Neighbor's Kitchen As Published In The I 9TH EDITIO - 1968 I ilaurq.ent.er 1-Eu.euiug 11;.eralh MANCHESTER, CONNECTICUT PREFACE Dear Readers: To those who for the past seven years have made m ~' job of filling a Herald cook book a pleasant job indeed, I give my heartfelt thanks for their gracious cooperation. Since I have foresaken my career at The Herald for that of wife, I will make my farewell brief but sincere, and wish one and all a Merry Christmas and a Bright and Happy New Year. Doris Belding Gorsch From Your Neighbor's Kitchen by Doris Belding Gorsch COOK BOOK ILLUSTRATIONS BY BILL WHITAKER PHOTOGRAPHS BY REGINALD PINTO AND ALBERT E. BUCEIVICIUS OF THE HERALD as pitblished in the ilaurqr.atrr 1£uruiug il;rralh INDEX ALMOND BREJ\.D . 6 APPLE CAKE . 16 APRICOT-PARFAIT PIE . .. .. .... ... ... ...... 34 ASPARAGUS AND SHRIMP TARTS ..... .. .... 45 B AKED STUFFED MUSHROOMS . ..... ..... .... 65 BEEF BOURGUINONNE . .. .. ... .. .. ... ...... 49 BEEF FONDUE . ....... .. ..... .. .. ...... .. .. 50 BEEF ROULADE (RALAUDIN) . .. .... .. ...... 55 BING CHERRY SALAD . 59 BLACK WALNUT CAKE . .. .. ....... .... .. 26 BLUEBERRY SQUARES . 18 BLUEBERRY TORTE .. .. .. .. ... .. .... .. 41 BURGUNDY PUNCH . 69 CABBAGE-BURGER BAK E .. ..... .. .. ... 46 CARDAMON CAKE .. ....... .. .... .. .... 16 CARNITAS . ... .. .. .. .. .. ... .. ... .. ... f8 CARROWAY AND CHEESE SPREAD . ... .. .... 68 CHAMPAGNE PUNCH . 69 CHEESE SCALLOPED ONIONS . 61 CHICKEN JUBILEE ...... .. .. ...... .. .. ...... 54 CHDCKEN WITH ORZO ... ..... ... ... ... 53 CHICKEN -
Techniques Classes
TECHNIQUES CLASSES These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state-of-the-art ICASI facility by professional chefs with extensive restaurant experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory. Basic Techniques of Cooking 1 (4 Sessions) Hrvatin Monday, March 1, 8, 15, 22, 2021 6:00 pm ($345, 4x3hrs, 1.2 CEU) Week 1: Knife Skills: French Onion Soup, Ratatouille, Vegetarian Spring Rolls, Vegetable Tempura, Garden Vegetable Frittata Week 2: Stocks and Soups: Vegetable Stock, Fish Stock, Chicken Stock, Beef Stock, Black Bean Soup, Chicken Noodle Soup, Beef Consommé, Cream of Mushroom Soup, Puree of Asparagus Soup Week 3: Grains and Potatoes: Creamy Polenta, Spicy Braised Lentils, Risotto, Israeli Cous Cous, Pommes Frites, Potato Grain, Roasted Fingerling Potatoes, Baked Sweet Potatoes Week 4: Salads and Dressings: Bulgur Salad with White Wine Vinaigrette, -
To See Part of Grandmas Cookbook
Alphabetical Recipe Index Pie Crust - 18 Pie Crust II - 44 Pie Crust III - 44 Poppy Seed Cake - 12 Pumpkin Pie - 23 Raisin Orange Cake - 9 Red Cake – 35 Red Cake Frosting - 36 Salad Dressing Cake - 8 Strawberry Pie - 58 Upsidedown Cake - 13 Yellow Chiffon Cake - 74 Apple Sauce Cake - 11 Other Deserts Choc Sheet Cake - 47 Butterscotch Pudding - 48 Chocolate Cake - 72 Cherries in the Snow - 55 .Chocolate Chiffon Cake - 72 Hot Fudge Pudding - 48 Chocolate Chip Apple Sauce Cake - 63 Never Fail Danish Kringle - 42 Coconut Chiffon Cake - 33 Rice Pudding – 37 Coconut Cream Pie - 16 Tom & Jerry’s - 64 Coffee Cake - 21 Velvetta Fudge - 60 Fruit Cake - 38 Gold Cake – 5 Cookies Hot Milk Sponge Cake I - 10 Cherry Winks - 4 Hot Milk Sponge Cake II - 25 Coconut Oatmeal Cookies - 14 Lemon Chiffon Cake - 34 Cracker Jack - 43 Lemon Chiffon Cake - 73 Date Cookies - 6 Mincemeat Pies - 58 Lemon Squares - 56 Oatmeal Cake - 34 Molasses Cookies - 16 Pecan Pie - 65 Oatmeal Cookies - 26 Poppy Seed Cake Poppy seeds Milk Sugar Shortening Baking powder Eggs Egg whites 2 layers Flour 375 Egg yolks Corn starch .Vanilla Nuts .. Whip cream Frosting - .. 1 cup yellow Quaker Corn Meal 1 cup sifted enriched flour 3/4 cup sugar 3/2 teaspoonsalt 1 Sift together dry ingredients medium sizedbowl. Add egg, and shortening. 2 Beatwith rotary beateruntil smooth, about 1 min Do not overheat. 3 Bake in greased 8-inch square pan or greased muffin pans in ho: oven (425° F.) 20-25 minutes. Extra Rich High Fluffy Tender 2 cups siftedBread-Type GoldMEDAL Flaur 3 tsp. -
La Immaculada Concepcion School
LA IMMACULADA CONCEPCION SCHOOL JUNIOR HIGH SCHOOL GRADE 11 – BREAD AND PASTRY MAY 26 -30 TOPIC: CHIFFON CAKE A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Its distinctive feature is from the use of vegetable oil, instead of the traditional fat which is solid at room temperature, such as butter or shortening. This makes it difficult to directly beat air into the batter. As a result, chiffon cakes (as well as angel cakes and other foam cakes) achieve a fluffy texture by having egg whites beaten separately until stiff and then folded into the cake batter before baking. Its aeration properties rely on both the quality of the meringue and the chemical leaveners. A chiffon cake combines methods used with sponge cakes and conventional cakes. It includes baking powder and vegetable oil, but the eggs are separated and the whites are beaten before being folded into the batter, creating the rich flavor like an oil cake, but with a lighter texture that is more like a sponge cake. They can be baked in tube pans or layered with fillings and frostings. In the original recipe, the cake tin is not lined or greased, which enables the cake batter to stick to side of the pan, giving the cake better leverage to rise, as well as support in the cooling process when the cake is turned upside down to keep air bubbles stable. Ingredients: 1 2 ¼ cup Cake Flour 1 tbsp. Baking powder 1 tsp. salt 2 tbsp. Coffee - 1 cup refined sugar ½ cup oil 8 pieces eggs ½ cup water 1 tsp. -
Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut. -
A 1718 Cookbook Contains a Dessert Recipe Similar to the Sachertorte
A 1718 Cookbook Contains A Dessert Recipe Similar To The SacherTorte Sacher Torte Day is observed annually on December 5. Sacher Torte, also known as Sachertorte, is a unique type of chocolate cake (or torte) that was invented by Austrian Franz Sacher in 1832. Sacher Torte is one of Vienna’s most famous culinary specialties. Franz Sacher was only an apprentice when Prince Wenzel Von Metternich ordered a special dessert from the kitchen for his guests. With the chef ill, Sacher stepped in for his superior and created what is known world wide as the Sacher Torte. His son, Eduard, went on to perfect this decadent dessert. The Sacher Torte is created with apricot jam between layers of rich, chocolate sponge cake and topped with a layer of chocolate icing. The original recipe is a secret protected today and served exclusively by the Sacher Hotels in Vienna and Salzburg. A torte (from Italian torta) is a rich, usually multi-layered, cake that is filled with whipped cream, butter creams,mousses, jams, or fruits. When comparing tortes and cakes, you will notice that the cake is lighter than the torte. Cakes are made with cake flour alone. Tortes are commonly baked in a spring form pan. The most well-known of the typical tortes include the Austrian Sacher torte. Sacher Torte, a chocolate cake filled with apricot jam and covered with chocolate icing. It was created in Vienna in 1832 by a 16 year old apprentice baker named Franz Sacher for Prince Metternich. Recipes similar to that of the Sacher torte appeared as early as the eighteenth century, one instance being in the 1718 cookbook of Conrad Hagger. -
Recipes for Food Division Updated 10-1-2018
KENTUCKY 4-H FAIR EXHIBITS Recipes for Food Division Updated 10-1-2018 For fair competition, Kentucky 4-H members are to use the recipes specified below. Most of the recipes are part of the 4-H Cooking 101 – 401 series, available from https://shop4-h.org/collections/healthy-living-foods-curriculum. Each project book explains a variety of cooking skills in easy-to-follow steps. Members who have little or no experience in cooking are encouraged to start with 4-H Cooking 101. The higher the number on the book, the more advanced the skills. It is important to read and follow the recipe to produce a high quality product. Ovens vary; baking times may need to be adjusted if the product appears to be getting overdone or does not appear done. Muffins 841 Three Oatmeal Muffins: use the recipe in 4-H Cooking 101, p. 54. 842 Three Cheese Muffins: Use the recipe in 4-H Cooking 201, p. 49. Biscuits 843 Three Rolled Biscuits: Use the recipe in 4-H Cooking 201, p. 50. 844 Three Scones: Raisins may be substituted for dried cranberries. Use the recipe in this publication. Quick Breads 845 Three Cornmeal Muffins: use the recipe in this publication. 846 Three pieces of Coffeecake with Topping: Use the recipe in 4-H Cooking 101, p. 59. Nuts are optional. Cookies 847 Three Chewy Granola Bars (gluten-free): Use the recipe in 4-H Cooking 101, p. 35. 848 Three Brownies: Use the recipe in 4-H Cooking 101, p. 67. Nuts are optional. 849 Three Snickerdoodle Cookies: Use the recipe in 4-H Cooking 201, p. -
Pastry Pregel CANADA Standard Recipe Book – Pastry
PreGel CANADA Standard Recipe Book – Pastry PreGel CANADA Standard Recipe Book – Pastry Table of Contents PREGEL 5-STAR PASTRY SELECT INstaNT DESSERT BASES 3 Pronto Crème Brûlée (Burnt Cream) 4 Molten Chocolate Cake Base HAPPY TORTE® (NEUTRAL FROZEN MOUSSE BASE) 5 Neutral Semifreddo Mousse FIBRAPLUS 6 Green Apple Pâte de Fruit 7 Tropical Pâte de Fruit SPONGE CAKES 8 Chocolate Sheet Cake 8 Flourless Chocolate Cake – Traditional 9 Sponge Cake 10 Soaking Syrup for Sponge Cakes 11 Vanilla Cupcakes 12 Chocolate Cupcakes 13 Hazelnut Cupcakes 14 Pistachio Financier MISCELLANEOUS 15 Crunch Layer Instant Dessert PRONTO CRÈME BRÛLÉE Bases (BURNT CREAM) GRAMS OUNCES INGREDIENTS 100g 3.5oz PreGel 5-Star Chef Pastry Select™ Pronto Crème Brûlée (Burnt Cream) 250g 8.8oz milk 250g 8.8oz cream METHOD OF PREPARATION 1. Whisk together all ingredients. 2. Pour into ramekins and allow to set. 3. Sprinkle granulated sugar on top of the crème brûlée and caramelize with a torch; serve immediately. PreGel CANADA Standard Recipe Book 3 Instant Dessert Bases MOLTEN CHOCOLATE CAKE BASE GRAMS OUNCES INGREDIENTS 300g 10.6oz PreGel 5-Star Chef Pastry Select™ Molten Chocolate Cake Base 200g 7.1oz milk METHOD OF PREPARATION 1. Combine ingredients in a mixing bowl; mix with the whip attachment until mixture is smooth and creamy. 2. Pour into desired mold. 3. Bake at 180°C/356°F until done on outside but center is still molten, about 6-8 minutes. PreGel CANADA Standard Recipe Book 4 NEUTRAL SEMIFREDDO Happy Torte® (Neutral Frozen MOUSSE Mousse Base) GRAMS OUNCES INGREDIENTS 150g 5.3oz PreGel Happy Torte® (Neutral Frozen Mousse Base) 500g 17.6oz heavy cream METHOD OF PREPARATION 1.