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Something Sweet Cupcake Flavor List 2017 Name Description
Something Sweet Cupcake Flavor List 2017 Name Description (Some Flavors May Not Be Available All Year) Abigail Cream Cake, Vanilla Bean frosting, topped with a fondant flower Almond-Raspberry Almond Cake, Raspberry filling, Almond/Raspberry swirled frosting, topped w/sliced almonds Aloha Pineapple Cake, Pineapple frosting, topped with Macadamia nuts and toasted coconut AmaZING Yellow Cake, Vanilla filling, Raspberry frosting - Like a Hostess Zinger Apple Pie Apple Cake, Vanilla/ Cinnamon frosting, topped w/ Caramel sauce and a pie crust wafer Banana Cream Banana Cake, Vanilla frosting, topped w/vanilla wafers Banana Loco Banana Cake, Nutella filling, Chocolate/Nutella swirled frostong topped with yellow jimmies and a banana chip Banana Split Banana Cake, Vanilla frosting, topped w/ caramel, chocolate and strawberry sauce plus a cherry on top Beautifully Bavarian Yellow Cake, Chocolate frosting, Bavarian cream filling Better Than Heath Chocolate Cake, Caramel frosting, topped w/Caramel sauce and Heath toffee bits Birthday Cake Vanilla Cake with sprinkles, Tie-dyed Vanilla frosting, topped w/sprinkles Black Bottom Chocolate Fudge Cake filled and iced with Cream Cheese frosting, edged with black sugar crystals Black Forest Dark Chocolate Cake, Vanilla cream filling, Cherry frosting, cherry on top Blackberry Lemon Lemon Cake with Blackberries, Lemon/Blackberry frosting Blueberry Swirl Blueberry cake, blueberry vanilla frosting Boston Cream Pie Yellow Cake, Cream filling, covered with chocolate ganache Bourbon Pecan Bourban flavored chocolate -
Sienna Desserts Price List and Order Form Company Name
Sienna Desserts Price List and Order Form Company Name: __________________________________________________ 4/46 Bay Road Address: _________________________________________________________ Taren Point NSW 2229 Contact Name: ___________________________________________________ P: (02) 9037 0345 F: (02) 9538 2723 Contact Number: _________________________________________________ M: 0413 732 244 E: [email protected] W: www.siennadesserts.com.au Price Effective as of the 14th of Nov 2016 Individual Premium Desserts Order Med Order Lge Flourless Individual Premium Desserts Order Med Order Lge Slices- Café Style Order Order by box- 6pc in a box Qty box Qty box Order by box- 6pc in a box Qty box Qty box Order by box- 12pc in a box Qty Box Apple Crumble Flourless Passionfruit & Coconut Slice(gf)-Med 10pc in a box Brownie Slice Baked New York Flourless Chocolate(gf) Caramel Slice Black Forest Flourless Orange Lime Pistachio Cake(gf & df) Hedgehog Slice Cappuccino Cheesecake Chilled Flourless Pistachio & Raspberry Cake(gf) N/A Lemon & Ginger Slice Carrot Cake **NEW Flourless Hazelnut & Pear Cake(gf) N/A Muesli Slice Chocolate Framboise-Medium 10pc/Box**NEW Flourless Almond & Blueberry Cake(gf) N/A Peanut Butter Slice Chocolate Rose Flourless Apple & Cinnamon Cake(gf) N/A Rocky Road Slice Cookies & Cream Cheesecake Chilled Flourless Almond & Apricot Cake(gf) N/A Brownie Cookies (Shaped like a big Macaron) Order Duo of Baileys Mousse Flourless Chocolate & Hazelnut Cake(gf) N/A Order by box- 6pc in a box Qty Box Green Tea Cheesecake N/A Flourless -
Fun on a Fork! The
Fun on a Fork! the DessertSTAND Contact Us to Schedule Your Complimentary Dessert Tasting Today! 303.550.9726 [email protected] - www.TheDessertStand.com 7535 W. 92nd Ave, Suite 400 - Westminster, CO 80021 Delivery to the Denver Metro and Mountain Areas Wedding Catering We know how special your wedding and reception are and The Dessert Stand can provide the sweetest ending to your wonderful day! We will help you create elegant dessert offerings for your guests. Our offerings include: 50+ FLAVORS OF CUPCAKES SPECIALTY CHEESECAKES MINI PIES BROWNIES COOKIES DESSERT TABLES EDIBLE FAVORS POPCORN BARS Dessert Sizes The Dessert Stand has three sizes of cupcakes to choose from: Classy Cutie Bite {Standard Size} {3-Bite Size} {1-Bite Size} Recommended Quantity: Recommended Quantity: Recommended Quantity: 1 per person 1.5 per person 2 per person *Cupcakes Only Cake and Cupcake Flavors We offer over 50 cake and cupcake flavors that are available for your event. We recommend choosing between 4-8 flavors for your guests. All cupcake flavors are available in any size and can be customized to match colors, theme or venue. Note: Bite size cupcakes cannot be filled. RED VELVET : Red velvet cake with cheesecake mousse filling and cream cheese COOKIE DOUGH : Vanilla chocolate chip cake and cookie dough buttercream buttercream HOT FUDGE SUNDAE : Chocolate cupcake with vanilla frosting, chocolate WEDDING CAKE : Vanilla butter cake with cheesecake mousse filling and vanilla ganache and topped with either honey roasted peanuts or cherry (or both!) -
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. -
Gluten-Free Carrot Cake Or Cupcake Supreme
Natural He alth Center The Art & Science o f Natural H ealthcare Balan ced Health © 13384 Jones Road Houston, TX 77070 © © Phone: (281) 897-8818 www.nhchouston.com Fax: (281) 897-8817 Gluten-Free Carrot Cake or Cupcake Supreme Carrot Cake Supreme by Bette Hagman, author of: The Gluten-Free Gourmet. Recipe modified by Dr. Jason & Jan Kolodjski. Ingredients 3 C of Bob’s Red Mills All Purpose GF flour 2 tsp. xanthan gum 2 tsp. baking soda 3 tsp. cinnamon ½ tsp. cloves 1 tsp. powdered ginger 1 tsp. powdered nutmeg ½ tsp. salt 4 large eggs 2 C sugar 1 C mayonnaise One 20 oz. can crushed pineapple, undrained 4 C grated carrots 1-2 C chopped walnuts In a bowl stir together Bob’s Red Mills All Purpose GF flour, xanthan gum, baking soda, cinnamon, ginger, and salt. Set aside. In large bowl of the mixer, beat together at medium speed the eggs, sugar, mayonnaise, and pineapple, not drained. Gradually beat in flour mixture until well mixed. With a spoon, stir in carrots and walnuts. For cake: Pour batter into a greased and rice-floured 9” x 13” pan. Bake in pre-heated oven 350 degrees oven for 45 – 50 minutes, or until cake tester inserted in the center comes out clean. Cool in pan. Serve with whipped cream or frost with cream cheese frosting. For cupcakes: Wait 30-60 minutes for batter to thicken before making cup cakes. Fill each cup cake tin full and bake at 350 degrees for 22 minutes. Batter makes approximately 40 cup cakes. -
Old Fashioned Ricky Syrup, and Milk, 6.49 and Orange Juice, 7.49 Sparkling Soda Water, 4.99 Regular 3.49 Jumbo 4.59
Our Thick Frappe Tropical Fruit Frappe Your favorite syrup and three heaping scoops of A thick frappe blended with a fresh banana, 1. Select a Base: 2. Select a Size: ice cream blended with milk, 6.49 coconut pineapple ice cream, • Low-Fat • Single Portion 8 oz. / 5.29* and crushed pineapple fruit, 7.49 Extra Thick Frappe • Sugar-Free & Fat-Free • Double Portion 2 x 8 oz./ 8.29* Blended with 5 scoops of ice cream, 7.49 Oreo® Crunch Frappe • Non-Dairy *Includes 1 Mixing Flavor per 8 oz. portion Giant Thick Frappe Blended with Oreo® Ice Cream, syrup, ® Like our thick frappe but twice the size and and topped with crushed Oreos , 7.49 Served in a topped with whipped cream, 9.49 “PRU” Center Frappe Waffle Cone Chocolate Malted Frappe Your favorite syrup, 12 heaping scoops of ice 3. Select a Mixing Flavor: add 99¢ Our thick frappe blended with lots of malt cream blended with country fresh milk, topped • Vanilla* • Banana • Apple Pie • Butterfinger® with whipped cream -- over 2 quarts large! 17.99 and chocolate syrup, 7.49 • Chocolate* • Blueberry • Brownie • Chocolate Chip Cookie Dough • Coffee* • Chocolate Chips Sherbet Freeze • Lemon • Carrot Cake Real Banana Frappe A refreshing drink! Three heaping scoops • Espresso* • Heath Bar® A thick frappe blended with a fresh banana, • Maraschino Cherry • Chocolate Chip Cookie ® of tangy sherbet blended with soda. • Mocha* • M & M’s syrup and banana ice cream, 7.49 ® Your choice of Orange, Raspberry, or Lemon • Butterscotch • Orange • Ginger Snap Cookie • Mounds Real Strawberry Banana Frappe (Lime -
Recipes to Love Your Heart, Team, Family, & Sweetheart
SAVORYONLINE.COM FEBRUARY/MARCH 2021 Loveyour ... RECIPES43 TO LOVE YOUR HEART, TEAM, HOW TO FAMILY, & STOCK UP ON SWEETHEART FROZEN FOODS AND SAVE $$ P. 94 AFFORDABLE MEALS$ From Our Family toBlack History Month Yours is the perfect time to share the traditions and recipes that bring us together. That’s why we celebrate our Giant associate stories and the importance of diversity, identity, and representation of the Black Family. Kendra Gibson Michael Millington Jr. B2B Sales Manager, Pharmacy Technician, 8 months at Giant 6 years at Giant Kendra & Grandma The house smells of Christmas When she passed, I was given I call my house the “Tree House” M i brunch consisting of fried potatoes, her black book, a life-long collage because my apartment is high ch ae l’s bacon, homemade peach preservatives of clipped and handwritten recipes up and close to the branches as Fa mily and biscuits just out of the oven. organized by categories for meats, if it was in the trees...when everyone Dinner The Christmas tree is lit and twinkling casseroles, pies, cookies, and cakes. comes here they feel like they can with many old and beloved ornaments Family meals provide an opportunity escape everyday life - as if they from past Christmases and a few for family members to come together, were a kid again. new ones as well. Lovely presents to strengthen ties and to build better I thought “What would be lie beneath, wrapped in artistic relationships. This was the first meal I presented good with family and games?” and colorful papers and ribbons. -
LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6 -
Career Programs 2020 New York Campus
Culinary Arts Pastry & Baking Arts Health-Supportive Culinary Arts Restaurant & Culinary Management Hospitality & Hotel Management Professional Development CAREER PROGRAMS 2020 NEW YORK CAMPUS PRESIDENT’S LETTER For many, food is the ultimate expression of passion, creativity and happiness. For more than four decades, the Institute of Culinary Education (ICE) has been a leader in this realm, offering a broad and diverse assortment of culinary education opportunities, covering facets throughout the culinary universe. Since our founding in 1975, interest in America's culinary landscape has progressively grown, along with its abundant opportunities and economic value. So has ICE. Today, with campuses in New York City and Los Angeles, ICE is widely recognized as one of America’s leading destinations for anyone who wants to explore their passion for any facet of the culinary arts, from cooking and baking to wine studies and hotel and hospitality management. As a school and community, we are vibrant and focused — and still driven by ideals. ICE students are diverse and have unique talents and individual quests. Our role at ICE is to help our students find and develop their culinary voice. The foundations of ICE are our career programs in Culinary Arts, Pastry & Baking Arts, Restaurant & Culinary Management, and Hospitality & Hotel Management. Whether our students’ goals are to become chefs, restaurateurs, food journalists, artisan bread bakers or hotel general managers, our programs provide a classic and valuable foundation. ICE’s diploma programs are sophisticated, intensive and student-centric What’s Inside and can be completed in less than one year. ICE is one of the only schools in the nation for aspiring culinary entrepreneurs. -
NICU) Communication in the United States, Denmark, and Sweden
Listening to Other Cultures: Rhetoric, Healthcare, and Neonatal Intensive Care Unit (NICU) Communication in the United States, Denmark, and Sweden by Kristin Bivens, MA A Dissertation in Technical Communication and Rhetoric Submitted to the Graduate Faculty of Texas Tech University in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy Approved Amy Koerber, PhD Chair of Committee Kelli Cargile Cook, PhD Ken Baake, PhD Mark Sheridan Dean of the Graduate School May, 2015 Copyright © 2015 Kristin Bivens Texas Tech University, Kristin Bivens, May 2015 Acknowledgements Writing this dissertation has been an act of endurance, humility, exploration, and wonder. It has been a pleasant journey, which has taken me from Chicago to Texas to Copenhagen to Sweden and back again. I am indebted to the support and understanding, first and foremost, of my beloved husband Gustav who nurtures and listens and cares beyond all. He has read and participated from the beginning of this journey, which led me to Scandinavia at his invitation. To you, my s.p., tack så mycket. My interest with nursing and nursing communication began with my family of origin: my mother and my father. My mother is a retired neonatal nurse; and it is my privilege to pay homage to my mother through my dissertation study—in each word, on each page, in each chapter, I honor and value her work. She introduced me to neonatal nursing and the emotional labor it entails, while taking the time to answer my questions (along with RNs at SJH in Springfield, Illinois) and inspiring me to be inquisitive and imaginative. -
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. -
DARI DAPUR BONDA Menu Ramadan 2018
DARI DAPUR BONDA Menu Ramadan 2018 MENU 1 Pak Ngah - Ulam-Ulaman Pucuk Paku, Ubi, Ulam Raja, Ceylon, Pegaga, Timun, Tomato, Kubis, Terung, Jantung Pisang, Kacang Panjang and Kacang Botol Sambal-Sambal Melayu Sambal Belacan, Tempoyak, Cili Kicap, Budu, Cencaluk, Air Asam, Tomato Sauce, Chili Sauce, Sambal Cili Hijau, Sambal Cili Merah, Sambal Nenas, Sambal Manga Pak Andak – Pembuka Selera Gado-Gado Dengan Kuah Kacang / Rojak Pasembur Kerabu Pucuk Paku, Kerabu Daging Salai Bakar Kerabu Manga Ikan Bilis Acar Buah Telur Masin, Ikan Masin, Tenggiri, Sepat, Gelama Dan Pari Keropok Keropok Ikan, Keropok Udang, Keropok Sotong, Keropok Malinjo, Keropok Sayur & Papadom Pak Cik- Salad Bar Assorted Garden Green Lettuce with Dressing and Condiments German Potato Salad, Coleslaw & Tuna Pasta Assorted Cheese, Crackers, Dried Fruit and Nuts Pak Usu – Segar dari Lautan Prawn, Bamboo Clam, Green Mussel & Oyster Lemon Wedges, Tabasco, Plum Sauce & Goma Sauce Jajahan Dari Timur - Japanese - Action Stall Assorted Sushi, Maki Roll & Sashimi - Maguro, Salmon Trout & Octopus Pickle Ginger, Shoyu, Wasabi Jajahan Dari Timur -Teppanyaki Prawn & Chicken with Vegetables Pak Ateh -Soup Sup Tulang Rusuk Cream of Pumkin Soup Assorted Bread & Butter Ah Seng - Itik & Ayam - Action Stall Ayam Panggang & Itik Panggang Nasi Ayam & Sup Ayam Chili, Kicap, Halia & Timun Mak Usu - Noodles Counter -Action Stall Mee Rebus, Clear Chicken Soup & Nonya Curry Laksa Dim Sum Assorted Dim Sum with Hoisin Sauce, Sweet Chilli & Thai Chilli Pak Uda - Ikan Bakar- Action Stall Ikan Pari, Ikan