Pie Brochure Dec2018.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

B P L E A S E N O T E : A deposit of 8$ applies to our glass pie plates. each pie serves aproximatley 6-8 Orders must be placed at least 24hr prior to pick up. If you are in a hurry, Tasteful please choose from the show case. Pricing: Fruit Pies 22. Concoctions Nut Pies: 25. Cream Pies 24. Specialty Pies 24. P.O. Box 6094 EVELYN'S Any mix of 6 slices of the daily 118 - 4th Avenue S.W. selection 22. SEASONAL TOUR HIGH RIVER | AB | T1V 1P7 OF HOME BAKED PIES T: 403-652-1887 [email protected] Hours and more info: www.mlcafe.ca D I F F R E N T Black forest pie [cream, cherries, chocolate] MAtcha-Lime cheesecake Pie Stout caramel pie chai spice cream pie C R E A M & C O O U R P I E S Traditional mince meat pie Lizzie's buttermilk lemon custard banana cream all of our pies are hand crafted using all natural buttered rum pie eggnog cream ingredients, fresh butter, cream and organic, sweet corn custard [in season only] Mocha black bottom pie untreated flours. We bake fresh and do not use apple cider cream pie Salted honey brulee fillers or mixes of any kind. cranberry meringue Peanut butter chocolate ganache Pies are baked in 9 INCH glass plates for taste and Fat elvis [ PB, banana & Bacon ] chocolate presentation. Sweet potato, bourbon & Pecan mud pie with oreo crust Stop by as There is always something new coming Shaker Citrus Pie Ginger Snap key lime pie out of the oven. grasshopper pie [ chocolate mint ] flapper pie hawaiian delight [kona coffee, coconut, Lemon meringue macademia nuts] coconut rocky road pie pumpkin F R U I T Y sweet potato and apple crumble maple lime custard lavender honey custard pie Strawberry-Rhubarb Crumble CLASSIC APple with pastry on top N U T T Y apple pecan crumble French apple custard Bourbon Walnut & Chocolate chip Apple Pear & Cranberry [winter only] Texas Pecan pie saskatoon berry Maple Whiskey Walnut blueberry Swiss caramel Walnut sour cherry-almond HAzelnut nutella cream Five berry Crumble smoked almond pie Peach [in season only].

Copy Link

Recommended publications

Betty's Irresistible Black Bottom Pie Recipe
Betty's Irresistible Black Bottom Pie Recipe Uploaded on In this video, Betty demonstrates how to make her Irresistible Black Bottom Pie. This is a pie of Southern origin, that has a dark chocolate cream pie layer topped with a rum-flavored custard. It is served in a pie crust and has whipped topping with chocolate curls on top. It is simply irresistible! Ingredients: 8-inch or 9-inch baked pie shell or graham cracker crust ¼ cup cold water 2 teaspoons unflavored gelatin 3 eggs, separated 1 cup milk ½ cup sugar ¼ teaspoon salt 1 ½ squares unsweetened chocolate, melted and cooled ½ teaspoon vanilla extract 3 tablespoons rum (You may substitute rum flavoring, if you like.) 8 oz. carton of whipped topping (or ½ pint whipping cream, whipped) unsweetened chocolate shavings or curls Into ¼ cup cold water sprinkle 2 teaspoons unflavored gelatin. Stir until combined, and set aside. In a medium saucepan, stir together 3 egg yolks, 1 cup milk, ½ cup sugar, and ¼ teaspoon salt. Make into a custard by cooking and stirring over low heat, until it coats a spoon. Remove from heat, and stir in gelatin. Meanwhile, beat 3 egg whites until stiff. Divide the custard mixture in half. To one half add 1 ½ squares unsweetened chocolate, ½ teaspoon vanilla, and half of the egg white mixture. To the other half add 3 tablespoons rum and the remainder of the egg white mixture. Cool, and as mixtures begin to thicken, pour chocolate part into pie shell. Cover with rum-flavored cus- tard. Top with a layer of whipped topping. Sprinkle with unsweetened chocolate shavings or curls.
[Show full text]
Food Service 4-30-21 (Pdf)
(845) 419-0900 ICE CREAM SHOPS ORDER GUIDE (845) 419-0901 (Fax) www.gillettecreamery.com Soft Serve Mix Leiby's Mix 4-1 Gal. (CONTAINERS) Leiby's Mix 2-2.5 Gal. (BAGS) Leiby's Yogurt Mix 4-1 Gal. (CONTAINERS) 290660 6% Vanilla _______ 290469 14 % Plain _______ 290771 NF/NSA Vanilla Yogurt _______ 290664 6% Chocolate _______ 290470 14% Chocolate _______ 290774 NF/NSA Chocolate Yogurt _______ 290360 10% Vanilla _______ 290450 16% Plain _______ 290361 10% Chocolate _______ Welsh Farm Mix 4-1 Gal. (CONTAINERS) 290480 16% All Natural Pre-order Gillette Creamery 270360 10% Vanilla _______ All Natural Mix 4-1 Gal. (CONTAINERS) 270361 10% Chocolate _______ Leiby's Vegan Mix 4-1 Gal. (CONTAINERS) 444360 10% Vanilla _______ 270469 14% Plain 2-2.5 gal (BAGS) Pre-order 290251 Vegan Vanilla _______ 444364 10% Chocolate _______ 270496 16% Plain 2-2.5 gal (BAGS) Pre-order Leiby's Sherbet Mix 4-1 Gal. (CONTAINERS) Toppings 290270 Sherbet Pre-order 300280 Whip Cream Can (12pk/17oz) _______ Perry's Custard 4-1 Gal. 106160 Chocolate Sprinkles (25lb) _______ 201 Vanilla _______ Leiby's Shake Mix 4-1 Gal. (CONTAINERS) 106161 Rainbow Sprinkles (25lb) _______ 204 Chocolate _______ 290251 Vanilla Shake Mix _______ 700292 Cones (896 count) _______ Perry's Bulk Tubs (3 Gallon) Tier 1-(A/B) Tier 2-(C/D) 2078 Black Cherry _______ 2012 Banana Cream Pie _______ 2058 Kahlua Almond Amaretto _______ 2067 Black Raspberry _______ 2048 Birthday Bash _______ 2010 Maple Walnut _______ 2004 Chocolate _______ 2015 Bittersweet Sinphony _______ 2025 Peanut Butter Smores _______
[Show full text]
Introduction to Baking and Pastries Chef Tammy Rink with William R
Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
[Show full text]
The Index of ESHA Foods & Codes
The Index of ESHA Foods & Codes Abbreviations 2 Manufacturer Codes 3 Database Changes 7 Foods & Codes GENDAT Database 8 BRANDS Database 143 Full Name Abbreviation Full Name Abbreviation added add package pkg added water add wtr packet pkt artificial art partially part aspartame asp pasteurized past assorted asstd piece pce Australia Austl pineapple pine average avg powder pwd baked bkd precooked preckd baking bkg prepared prep barbeque bbq processed proc boiled ckd protein prot boneless w/o bone ready to bake rtb bottle btl ready to cook rtc bottled btld ready to drink rtd braised brsd ready to eat rte breaded brd ready to feed rtf broiled brld ready to heat rth calcium calc ready to serve rts California Calif ready to use rtu calorie cal recipe rec caffeine caff reconstituted reconst canned cnd reduced rducd carton ctn refrigerated refrig charbroiled char regular reg chocolate choc rehydrated rehyd chopped chpd roasted rstd cholesterol cholest saccharin sacc commercial cmrcl serving svg compartment comp skim milk skm mlk concentrate conc skinless w/o skin condensed cond small sml cooked ckd smoked smkd cottonseed cttnsd sodium sod covered cvrd steamed stmd cranberry cran stewed stwd decaffeinated decaf strained strnd degerminated degermed strawberry straw dehydrated dehyd stuffed stuff each ea sugar sug enriched enrich sweetened swtnd flavor flvr sweetener swtnr flavored flvrd synthetic synth Food Chemical Codex FCC tablespoon tbsp fortified fort teaspoon tsp from f/ textured vegetable protein TVP frozen fzn toasted tstd high hi uncooked
[Show full text]
Coconut Cream Pie
COCONUT CREAM PIE Our Executive Chef is sharing the secret behind a guest favorite. Enjoy our Coconut Cream Pie and delight everyone at your table. COCONUT CREAM PIE FINAL PLATING RECIPE INGREDIENTS: PREPARATION: Coconut Pie Crust, see recipe below 1 ea 1. Place pie in the middle of a cold plate. Coconut Pastry Cream, see recipe below 2 oz 2. Top pie with ½ of the toasted coconut then fill with pastry cream. Sweetened Whipped Cream 2 oz 3. Pipe two ounces of the whipped cream on top of the pastry cream. Coconut Cookie, see recipe below 1 ea 4. Top with remaining ½ of toasted coconut. Flaked Coconut, toasted 1 Tbsp Caramel Rum Sauce, see recipe below 1 oz 5. Drizzle caramel rum sauce, back and forth over each pie. 6. Place a Coconut Tuile Cookie into the pie topping. COCONUT CREAM PIE CRUST AND FILLING YIELD: 6–8 each PREPARATION: INGREDIENTS: 1. Pre-heat the oven to 300°F. 4" Mini Graham Cracker Pie Crusts 6 ea 2. In a mixer, with the paddle attachment, beat room temperature (Purchase pre-baked mini pie shells) cream cheese, vanilla and eggs on high for 3 minutes. Cream Cheese, softened 1 cup 3. Add powdered sugar and whip for 1 minute. Eggs 2 ea 4. Place ¼ cup of the cream cheese filling into each crust. Powdered Sugar 1 cup Bake at 300°F for 18 minutes. Vanilla Extract 1 tsp 5. Let cool at room temperature. 6. Any additional filling can be refrigerated and stored for up to 2 days. COCONUT CREAM PIE COCONUT PASTRY CREAM INGREDIENTS: PREPARATION: Whole Eggs 2 ea 1.
[Show full text]
Homemade Keepers at Home Sampler
HOMEMADE Piesfruit · cream · nut KEEPERS AT HOME SAMPLER SEVEN Copyright March 2001 Carlisle Press, Sugarcreek, OH All rights reserved. No portion of this book may be reproduced by any means, electronic or mechanical, including photocopying, recording, or by any information storage retrieval system, without written permission of the copyright owner, except for the inclusion of brief quotations for a review. ISBN 1-890050-50-4 Text designed by Miriam Miller Cover designed by Teresa Hochstetler For additional copies or for a free catalog write: 2673 TR 421 Sugarcreek, OH 44681 TABLE OF CONTENTS Fruit Pies ......................................1 Cream Pies continued ..............................10 Canned Apple Pie Filling ..............................3 Peanut Butter Pie #1 ....................................15 Apple Pie .........................................................1 Peanut Butter Pie #2 ....................................15 Berry Pie .........................................................2 Pumpkin Pie #1 ............................................10 Blackberry Custard Pie .................................7 Pumpkin Pie #2 ............................................11 Blueberry Pie ..................................................5 Sponge Lemon Pie .......................................12 Dutch Apple Pie .............................................1 Sugarless Pumpkin Pie ................................10 Elderberry Custard Pie .................................8 Velvet Custard Pie .......................................11
[Show full text]
Deep-Dish Chocolate Cream Pie
Deep-Dish Chocolate Cream Pie Serves 8 Chocolate Pudding 2/3 cup sugar ¼ cup unsweetened Dutch-processed cocoa powder 2 tablespoons cornstarch ½ teaspoon fine salt 3 ½ cups whole milk 3 ½ cups heavy cream 1 vanilla bean, split and seeds scraped, or 1 ½ teaspoons vanilla extract 1 ¼ pounds bittersweet chocolate (60% cocoa), coarsely chopped 2 tablespoons unsalted butter Graham Cracker Disks ½ pound (2 sticks) unsalted butter ½ vanilla bean, split and seeds scraped 2 ½ cups graham cracker crumbs (about 20 crackers) 1 cup sugar Rum Whipped Cream 2 cups heavy cream, very cold 2 tablespoons confectioners’ sugar 1 tablespoon dark rum (optional) Seeds scraped from ½ vanilla bean or ½ teaspoon vanilla extract 1. To make pudding, whisk together the sugar, cocoa, cornstarch, and salt in a medium heavy pan. Slowly whisk in the milk and cream and add the vanilla bean and seeds (if using). 2. Slowly bring the mixture to a boil over medium heat, whisking constantly. Once the mixture comes to a boil, let it boil for 1 minute. Remove the pan from the heat and whisk in the chocolate and butter, along with the vanilla extract, if using, until smooth. Strain the pudding through a fine-mesh sieve into a bowl and press a piece of plastic wrap directly onto the surface. Let cool at room temperature for 30 minutes; then transfer to the refrigerator and let chill completely, at least 4 hours and up to 24 hours. 3. To make the graham cracker disks, preheat the oven to 350 ° F. 4. Combine the butter and vanilla bean and seeds in a small saucepan and melt over low heat.
[Show full text]
2019. Britt-Marie Was Here
Swedish Club of Houston Third Quarter 2019 Volume XXXI, Issue 3 Swedish Club of Houston Christmas Traditions—Lucia Celebration www.swedishclub.org Our Lucia Celebration will be held on Saturday, December 14th at the First Evangelical Lutheran Church starting at 4pm. Nina Fisk, Inside this Issue: daughter of longtime member Pelle Fisk is our Lucia this year! The reception following the service includes the Scandinavian Folk Page 1 Smörgåsbord, Lucia Celebration, Dues Notice for 2020 & General Meeting Dancers, Raffle, Silent Auction, Glögg and lots of Swedish cookies and treats. Page 2 Summer FIKA, Swedish Movie Night Results Page 3, 4 A Family’s Journey by Dues Notice for 2020 Dina Jo Colburn Page 5,6 Hembakat Recipe Please don’t delay, send in your renewal check today or pay online Page 7 Friends of Lucia Support using this link: https://swedishclub.org/component/forme/?fid=1 Page 8 Member Updates & Family $35 Announcements Individual $25 Page 9 Advertisements Student / Au pair $10 (fall-spring) Only those members who have paid their 2020 dues will be entitled to vote at the Annual Meeting. SmörgÅsbord The Swedish Club of Houston Upcoming General Meeting hosted its annual Smörgåsbord on Friday, Please make plans to attend our Annual General Meeting held on November 8th at the January 25, 2020. Chef Soren Pedersen will be serving his amazing Brae-Burn Country Club. Pea Soup and Pancakes along with Swedish Punsch. Chef Soren Pedersen, 2314 Dunlavy St, Houston, TX 77006 All who attended enjoyed an- Event starts at 6:30 p.m. Valet parking included in the price: other wonderful evening of $20 Members music, Swedish fare, drink $25 Non-members and of course Snaps songs! $10 Youth (12 and under) Submit your reservation online by close of business Wednesday January 23, using this link: https://swedishclub.org/index.php?option=com_forme&fid=4 Newsletter By: Madelyn Mauritz Bossé 3rd Generation Swede Pa ge 2 2019 Third Quarter Volume XXXI, Issue 3 Rabarberpaj Fika The Swedish Club of Houston hosted the summer Fika featuring Rabarberpaj pies and Swedish coffee.
[Show full text]
Pie Recipes Time for Pie
Pie Recipes Time For Pie Table of Contents Apple Gingerbread Cobbler ............................................................................................................................2 Apricot Biscuit Cobbler ....................................................................................................................................3 Apricot Cobbler ................................................................................................................................................4 Autumn Vegetable Cobbler .............................................................................................................................5 Banana Custard Cobblers ................................................................................................................................6 Bisquick Cranberry−Apple Cobbler ...............................................................................................................7 Black Forest Cobbler ........................................................................................................................................8 Blackberry Cobbler ..........................................................................................................................................9 Blueberry Cake Cobbler ................................................................................................................................10 Blueberry Cobbler with Cinnamon Dumplings ...........................................................................................11
[Show full text]
Alma Mater Hymn Words and Music by Nancy Mackaman
The Chancellor's Table 1999 Alma Mater Hymn words and music by Nancy Mackaman Through the years with honor glowing, Love for you is ever growing, From our hearts for ever flowing Alma Mater. Wrought in silver, forged in gold, Always in our hearts we'll hold UM Rolla MSM Alma Mater. Through the years with friends we made here, We will gather to retpember, As with grateful hearts we honor Alma Mater. As the passing years unfold Always in our hearts we'll hold UM Rolla MSM Alma Mater. A T-A S T E 0 F R 0 L L A I N D E X DINNER with BILL BRADLEY CHOCOLATE GALA Artichoke Tarts ................................... 9 Bailey's Irish Cream Pie ................. 2-12 Kittie Robertson Pat Oster Asparagus with Almonds .................. 11 Canadian Nanaimo Bars ............... 2-11 Beef Tenderloin Chasseur ................. 10 Lina Madison Berry's Salad . .. .. .. .. 11 Chocolate Caramel Bars .................. 2-5 Brown Calico Rice . .. .. 11 Darlene Ramsay Key Lime Cheesecake ... .. .. ... .. .... ....... 12 Chocolate Peppermint Slice ........... 2-13 Key Lime Curd ................................. 12 Ruth Robertson Lime Crust ... ........... .. ......... .......... .. 13 Chocolate Pudding Cake ................. 2-8 Medallions of Tommie Ruth Oetting Chocolate Tea Cakes ..................... 2-10 Madeira Sauce . .. .. 1 0 Diane Knight Pecan Crusted Brie ............................. 8 Cocoa-Almond Biscotte .................. 2-6 Shrimp Wrapped Snow Peas ............... 9 Cherri Crump Kitty Robertson Deer Back Torte .............................. 2-1 Stuffed Mushrooms ............................ 8 Sigrid Cronin Calvin and Nancy Cobb Double Chocolate Miniature Cakes .............................. 2-7 ~dry Brown Easy Cheese Cake .......................... 2-12 Le Thompson Frozen Chocolate Crepes with Hazelnut Hot Fudge Sauce .................................. 2-16 Susan Smith Grasshopper Pie ............................ 2-15 Pete Collins Ice Cream Sundae Dessert ..............
[Show full text]
100 Dishes Alabama 100 Dishes Alabama
Cherokee BBQ & “Three-n-One” sauce from Bishop’s Barbecue, 800-368-2635 100 dishes 100 dishes Childersburg Fudge at DeSoto Caverns, 800-933-2283 to eat in to eat in Clanton Peach ice cream at Durbin Farms Market, 877-818-0202 Peach pie at Peach Park, Fire, Birmingham 205-755-2065 Alabama Alabama Pecan pie at Heaton Farm, 205-755-8654 Coden Soft-shell crab po-boy at Mary’s Place (1935), 251-873-4514 before you die. before you die. Cullman Hot orange rolls at All Steak (1934), 256-734-4322 Dadeville Catfish fingers at the Circle A Catfish, 256-825-5677 Gumbo at Christopher, 334-705-6632 Daleville “Castle Club” sandwich at the Castle Cafe, 334-598-9005 Daphne Shrimp Po-Boy at Market By The Bay, 251-621-9994 Decatur BBQ chicken with white sauce & pies at Big Bob Gibson Bar-B-Q (1925), 256-350-6969 Green beans at Albany Bistro, 256-686-1667 Seafood-filled mushroom caps at Simp McGhee’s, 256-353-6284 Taco & broccoli salad at Curry’s on Johnston Street, 256-350-6715 Toffee at Morgan Price Candy, 256-306-0910 Demopolis Big Bob Gibson, Decatur “Soul Food” at Kora’s Place, 334-289-4911 Dora BBQ with vinegar/tomato sauce at Green Top Cafe, 205-648-9838 Dothan Doughnuts at Loyless Donuts, 334-792-3133 Fried cornbread at Kathy’s Kountry Kitchen, 334-792-3911 Grouper fingers at the Old Mill Restaurant, 334-794-8530 Homemade soups at Basketcase Cafe, 334-671-1117 Elberta Cheese from Sweet Home Farm, 251-986-5663 Enterprise Chili dog at Cutt’s, 334-347-1110 Grouper with pecan sauce at The Rawls, 334-308-9387 Eufaula Bacon, egg & cheese sandwich at Bread
[Show full text]
Specia Famou Gift Certificates Frozen
Sat. 17 GRASSHOPPER PIE - Scrumptious fudge swirled in mint CHICKEN & FISH SPECIALTIES FROZEN CUSTARD custard with cookie crust. Cones & Dishes Grilled Chicken Breast sandwich 3.39 Vanilla, Chocolate, Special Flavor Sun. 18 CARAMEL CASHEW - Caramel custard with roasted cashew halves. Grilled chicken breast with lettuce, tomato & mayo Homemade Waffle Cone Regular Cone C.B.L.T. sandwich 3.99 2.69 Single 1.79 FROZEN CUSTARD Mon. 19 PISTACHIO - Roasted pistachio nuts blended into a light Grilled chicken breast, Bacon, Lettuce, Tomato, Pepper Jack Cheese, Double 2.39 pistachio custard. & a mayo/horseradish sauce Triple 2.89 Tue. 20 DREAMSICLE -or- OSCAR’S DELIGHT Cajun Chicken sandwich 3.69 Sun. - Thurs. Fri. - Sat. Spicy blackened chicken breast, Creole mustard sauce, Hand-Packed Frozen Custard Wed. 21 CARAMEL APPLE CHEESECAKE - Ribbons of caramel, lettuce, tomato, & onion Pint Quart 1/2 Gallon 10:30 am - 11:00 pm 10:30 am - Midnight chunks of apples & cheesecake bits wrapped into vanilla Buffalo Chicken sandwich (Served Grilled or Crispy!) 3.69 custard. 3.75 6.00 9.00 Grilled or crispy chicken breast, buffalo sauce, chunky blue cheese dressing, celery, & lettuce. OCTOBER 2015 Thu. 22 PECAN PIE - Scrumptious pecan pie blended in our Crispy Chicken sandwich 3.39 creamy vanilla custard. BEVERAGES Lightly breaded chicken with lettuce, tomato & mayo Fri. 23 BROWNIE EXPLOSION - Light chocolate custard Chicken Tenderloins (3 pc.) 3.59 Sandwich of the Month blended with twists of caramel and brownie pieces! Chicken Tenderloins (10 pc.) 8.99 Large 1.69 Small 1.39 Medium 1.49 GRILLED PORKCHOP SANDWICH Sauce: Ranch, Barbecue, & Honey Dijon Pepsi, Diet Pepsi, Mountain Dew, Dr.
[Show full text]