Whole 10 Cheesecake Holiday Pies

Total Page：16

File Type：pdf, Size：1020Kb

WHOLE 10� CHEESECAKE Feeds 12 - $48 Key Lime Banana Pudding graham cracker crust, whipped cream nilla wafer crust, fresh bananas, pudding topping Red Velvet oreo crust, whipped cream Strawberry graham cracker crust, strawberry Sweet Potato sauce, whipped cream gingersnap crust, spiced whipped cream Chocolate New York oreo crust, chocolate whipped cream graham cracker crust, whipped cream Raspberry Rosewater Berry Swirl graham cracker crust, raspberry & graham cracker crust, blueberry & rosewater swirl, whipped cream raspberry swirl, whipped cream Peppermint Bark Mocha oreo crust, candy cane, whipped cream oreo crust, coffee whipped cream Cinnamon Roll Cookies and Cream cinnamon graham crust, cinnamon oreo crust, whipped cream swirl, whipped cream Apple Crisp Pecan Caramel graham cracker, caramel & cinnamon, pecan graham crust, caramel, toasted apple topping, streusel pecans, caramel sauce Pineapple Upside Down Amaretto graham cracker crust, pineapple & graham cracker crust, amaretto, cherry topping toasted almonds HOLIDAY PIES Pumpkin Pie Chocolate Cream Pie spiced pumpkin custard, flakey crust, flakey crust, chocolate custard filling, whipped cream 25 whipped cream 25 Dutch Apple Pie Key Lime Pie flakey pie crust, vanilla cinnamon graham cracker crust, key lime filling, apple filling, streusel topping 25 whipped cream 25 Pecan Pie traditional pecan filling, flakey crust30 Please contact [email protected] to place an order. Most orders will be ready after 48 hours. .

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]
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]
Pie Brochure Dec2018.Pdf
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.
[Show full text]
Rebecca Rather Key Lime Pie
Rebecca rather key lime pie Rather Sweet Key Lime Pie ate lunch at the Rather Sweet Bakery & Cafe, owned by our new friend, Rebecca Rather, aka The Pastry Queen. So when I discovered Rebecca Rather's recipe for Key Lime Pie I was cured of my need to offer an array of dessert options. Well, sort of. For more than years Southerners have been enjoying the sweet-and-tart Key lime pie. Whip up this easy Key lime pie recipe for a flavor-filled dessert. Save this King-sized Key lime pie recipe and more from The Pastry Queen Holiday Entertaining, Texas Style by Rebecca Rather and Alison Oresman. I had a request to post my recipe for key lime pie. I've made this pie I adapted this recipe from one by Rebecca Rather. Crust 1 cup Texas. By Rebecca Rather and Alison Oresman As party invitations pile up in the mailbox, Rebecca Rather is up to her elbows in . King-Sized Key Lime Pie – Every key lime pie recipe agrees that a can of sweetened condensed milk is the king of ingredients. Our recipes are very similar except we use four egg yolks rather than three, and the .. Rebecca @ DisplacedHousewife. The pastry case in Rebecca Rather's bakery in Fredericksburg is packed with bricks, and fruit pies that look as though they came straight out of Grandma's oven. In order to navigate out of this carousel please use your heading shortcut key to crunchy Texas Pralines and Texas Big Hairs Lemon-Lime Meringue Tarts. Big-Hearted Holiday Entertaining, Texas Style Rebecca Rather, Alison Oresman It's a standard Key lime pie recipe, but I make it with an ultrathick graham.
[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]
Glendening Family Cookbook
Candy Glendening’s Favorite Pie Recipes THE FESTIVAL OF PIE _________________________________________________________________ 3 Red Coach Grill Chocolate Pie _____________________________________________________________ 4 Shaker Lemon Pie _______________________________________________________________________ 4 Buttermilk Pie __________________________________________________________________________ 5 Sugar Cream Pie ________________________________________________________________________ 5 S weet-Potato Pecan Pie _________________________________________________________________ 6 Derby Pie _____________________________________________________________________________ 7 Cherry Pie _____________________________________________________________________________ 7 Apple Pie ______________________________________________________________________________ 8 Transfer pie to wire rack; cool to room temperature, at least 4 hours.Smitten Kitchen Classic Pumpkin Pie 8 Pie Crust _____________________________________________________________________________ 10 IN THE LAND OF THE MEYER LEMON _____________________________________________________ 11 Lemon Meringue Pie ___________________________________________________________________ 11 Lemon Ripple Cheesecake Bars ___________________________________________________________ 12 Lemon Brulee Tart _____________________________________________________________________ 13 The Festival of Pie The Festival of Pie Every Thanksgiving we make a lot of pies, because everyone has a favorite one and we can’t leave them
[Show full text]
Holiday Menu Ingredient List
Holiday Menu Ingredient List morning treats cranberry orange scones: all purpose flour, baking powder, baking soda, salt, sugar, butter, buttermilk, creme fraiche, eggs, orange zest, cranberries glaze: confectioner’s sugar, orange juice, orange zest (veg, w/o nuts) brown butter cinnamon rolls with cream cheese glaze: butter, vanilla bean, brown sugar, cinnamon, salt, all-purpose flour, high gluten flour, yeast, sugar, eggs, cream cheese, confectioner’s sugar, vanilla extract, buttermilk old-fashioned gingerbread with coffee glaze: cake: butter, brown sugar, fresh ginger, eggs, all purpose flour, baking powder, salt, clove, cinnamon, ground ginger, ground pepper, molasses, water, baking soda. glaze: water, coffee, espresso powder, confectioner’s sugar (veg, w/o nuts) orange yogurt poppy tea bread: cup4cup (cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum,) baking soda, baking powder, salt, sugar, butter, eggs, milk, yogurt, vanilla extract, orange juice, orange zest, confectioner’s sugar pannetone: brioche dough (all-purpose flour, high gluten flour, yeast, sugar, salt, eggs, butter), golden raisins, dried cherries, candied oranges (sugar, water, oranges), slivered almonds, pan spray (veg) bread and rolls country bread: all-purpose flour, high gluten flour, yeast, sugar, salt, sponge, water, cornmeal (v, w/o nuts) pull apart rolls: milk, all-purpose flour, saf yeast, whole wheat flour, kamut flour (whole wheat khorasan), salt, sugar, butter, egg yolks (veg, w/o nuts) cranberry-pecan
[Show full text]
Dysart's Bakery
PLANNING A PARTY? SHIPPED PIES Ship the taste of Dysart’s to your friends Dysart’s Available for pick up and loved ones anywhere in New Brownie or Congo Bar Tray England!We ship fruit pies, cookies and whoopie pies. (12 pieces) 18.99 FRUIT PIES SHIP FOR 36.00 Cookie Platter 16.99 COOKIE PLATTERS 30.00 For shipping outside of New England: Contact [email protected] Cookie Platters make for a shipping quote. PRICES ARE SUBJECT TO CHANGE gift ora deliciousparty treat HOLIDAY Bakery REMINDERS We shutdown online bakery a few days before Christmas and Thanksgiving. Get your We have two bakery orders in early to ensure you locations to choose get the flavor you want! Molasses Dysarts Restaurant & Truckstop Pumpkin Chocolate Chip 530 Coldbrook Rd, Hermon, ME Peanut Butter 207-947-8732 Chocolate No Bakes Toll House Dysarts on Broadway 1110 Broadway, Bangor, ME 207-942-6725 Pick up your cookie platter at one of our two restaurant locations 16.99 VOTED THE or have them shipped anywhere in www.dysarts.com/bakeries BEST PIE IN New England 30.00 BANGOR! We also make breads, ORDER ONLINE Cookie Platters come with rolls, cookies, whoopie 35 cookies - 5 packages of 7 pies, and much more! www.dysarts.com/bakeries YOU PICK THE FLAVORS! All Dysart’s Made Pies Fruit Pies are 11 inches! Cream Pies Cream pies are filled with our, made from Our homemade, filled-to-the-brim, pies At Dysart’s our talented bakers take pride are made using our famous flaky crust. scratch, cream filling.
[Show full text]
A Textbook of Baking and Pastry Fundamentals
A01_LABE5000_04_SE_FM.indd Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... On Baking A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS | FOURTH EDITION A01_LABE5000_04_SE_FM.indd Page 2 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Approach and Philosophy of On Baking This new fourth edition of On Baking: A Textbook of Baking and Pastry Fundamentals follows the model established in our previous editions, which have prepared thousands of students for successful careers in the baking and pastry arts by building a strong foun- dation based upon proven techniques. On Baking focuses on learning the hows and whys of baking. Each section starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes or for- Revel for On Baking Fourth Edition mulas, as they are called in the bakeshop. Core baking and pastry principles are explained New for this edition, On Baking is as the background for learning proper techniques. Once mastered, these techniques can now available in Revel—an engag- be used to prepare a wide array of baked goods, pastries and confections. The baking ing, seamless, digital learning experi- and pastry arts are shown in a cultural and historical context as well, so that students ence. The instruction, practice, and understand how different techniques and flavor profiles developed. assessments provided are based on Chapters are grouped into four areas essential to a well-rounded baking and pastry learning science. The assignability professional: and tracking tools in Revel let you ❶ Professionalism Background chapters introduce students to the field with material gauge your students’ understanding on culinary and baking history, food safety, tools, ingredients and baking science.
[Show full text]