DOCSLIB.ORG

Add Protein and Superfoods to Baked Goods

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Add Protein and Superfoods to Baked Goods THE ART AND BUSINESS OF BAKING batter upFALL 2018 POWER UP SWEETS Add protein and STIR UP superfoods to SALES Ideas for improving baked goods bakery margins RAIN OR SHINE Weather-proof your baking SIP, SIP, HOORAY! Four fresh ways to bake with beer FALL 2018 BeI EvR GrA BaEt - Mod Ttn Oke - batter up Enlightened Treating Baked goods with a boost attract a new wave of Yield: 40 almond button cookies; #40 scoop trendy eaters. Gr d e T - AtrD Odcs - • 454g American Almond® Almond Paste • 340g Granulated Sugar American Almond® Almond Paste • 85g Egg Whites CW Dawn Item 00217000 - Stocked in CW • 29g Egg Yolks ® IN EVERY ISSUE • American Almond Granulated Almonds as needed American Almond® Whole Almonds • Apricot Glaze as needed Dawn Item 01030733 4 The Goods • Dark Chocolate, tempered as needed Dawn CEOs share their excitement for the holidays • American Almond® Whole Almonds, roasted as needed and celebrate bakeries giving back to their communities. 5 On the Rise Ret N Best practices for food donations: what to give and 1. Preheat oven to 350°F. Line sheet tray with parchment. where it goes. 2. On slow speed, mix the almond paste with the sugar. Make That 6 From the Pantry 3. Gradually add the eggs until it creates a smooth paste. Fast facts on Demerara sugar, helpful holiday customer Dough 4. Scoop the paste and roll it in the granulated almond. service tips and ideas for winning product collaborations. How to build a 5. Space the cookies out on the lined tray and bake for 15-18 minutes or until lightly browned. pro table business 6. Brush with apricot glaze immediately after they come out of the oven, if desired. 14 5 Steps To ... 7. Optional: drizzle the almond button cookies with tempered dark chocolate and place one whole almond in Weathering imperfect baking conditions. Master in the bakery world? the middle of the cookie before the chocolate sets. uctuating temperatures and humidity. It's all in the margins. 8. Enjoy! Back Cover Fresh Thinking Cover photography by Deb Fletcher Cover photography Ideas for getting crafty with beer. Barry Callebaut USA LLC | 800-8ALMOND | www.americanalmond.com THE Food Donations: ON THE GOODS batter up A Step-by-Step Guide RISE VOLUME 3, ISSUE 4 Fall 2018 Fifteen million American households went without a meal at some point last year, while food waste is the single largest component going into American landlls. DAWN FOODS ADVISORY BOARD Chief Executive Of cers Carrie Jones-Barber & Serhat Unsal Chief Marketing Of cer Angie Goldberg Vice President of Marketing Becky Loveland Senior Director, Global Communications & Corporate Branding Jonathan Aplin Senior Manager, Marketing Communications Giving Back for the Holidays Alexis Gilbert Marketing Content Manager I’m not sure Let’s go! Jamie Dittenber For many, fall is an exciting time of year—from beautiful autumn foliage to the return of ARE YOU READY TO DONATE college football and cozy sweaters that signify winter is just around the corner. Batter Up is the ultimate EXTRA BAKERY PRODUCTS For bakers, fall ushers in a urry of activity, and preparations for the holiday busy PUBLISHING PARTNER business resource for artisanal bakers, Publisher featuring actionable Why it’s worth donating AND INGREDIENTS? season begin as soon as Halloween decorations are put on display. James Meyers advice for meeting the bottom line, inspiring EVP, Design In addition to helping those in need, A er all, can you imagine anksgiving without a delicious pumpkin or pecan pie for ideas for wowing Doug Kelly donating leftover food can: customers and guidance on harnessing the latest dessert? Or Christmas without festively decorated cookies? Neither can we. And neither EVP, Chief Content trends in the bakery Of cer industry. Issued quarterly can the millions of people rushing to their local bakeries to nd the perfect sweet treat to Kim Caviness 1 2 3 4 and hand-delivered to WHERE CAN YOUR VP, Content readers, the magazine Lower Eliminate Benet Build bakery complement their holiday meals. Marla Clark is a Dawn Foods publication produced costs of unsellable from tax brand DONATIONS GO? While we all look forward to the upswing in store tra c and growth the holiday season Content Manager by Imagination, 600 W. waste inventory deductions recognition Ashley Greene Bernick Fulton St., Suite 600, removal brings, it’s also a time to re ect on the important role bakeries play in communities across Chicago, IL 60661; (312) (Most food banks Editor 887-1000. All rights offer free pickup) the country. Emelia Fredlick reserved. © Assistant Editor Dawn Foods is a third- Each year, we’re overwhelmed by the outpouring of stories from our customers who Jessica Boden generation family business passionately give back to those in need during the holidays. Whether through food donations, volunteer Art Director committed to creating Liz Shields life’s sweet moments. Food recovery Food Local work or sponsorships, our partners make an immense impact in their local communities. Dawn Foods offers Associate Program artisanal bakers, 1 organization 2 bank 3 cause Manager foodservice leaders, We know this is an incredibly busy time of year for you and your bakery, which makes Margaret Dunn baked goods manufacturers and Try the these contributions even more inspiring. Contributors in-store bakeries across Danielle Braff the globe a complete Food Recovery Visit Erin Brereton selection of innovative Network At Dawn, this is something we take to heart, and each year we look forward to Kate Rockwood products—including mixes, bases, icings, or the FEEDINGAMERICA.ORG partnering with our own local communities where we live and work to give back. Please write us at: glazes, llings and to nd your local bank. Community events Batter Up magazine frozen dough, as well Food Waste We encourage everyone to nd ways—whether big or small—to give back this holiday Imagination as par-baked and fully 600 W. Fulton St. baked products—and Reduction Alliance, Finished baked goods season and to be proud of the impact you have. While it may be chilly outside, there’s Suite 600 access to a network Chicago, IL 60661 of bakery distribution which deliver donations can be a good t for donating endless comfort in a warm pastry straight out of the oven and in the unforgettable centers. Headquartered to food banks. to charitable bake sales or Unless otherwise speci ed, in Jackson, Michigan, fundraising events. Think all correspondence sent to Dawn Foods employs Community service memories shared over dessert with family gathered around the table. ese moments— Batter Up is assumed for nearly 5,000 people in Organizations may seek nonperishables like schools, extracurricular publication and becomes 57 locations worldwide organization life’s sweetest moments—are made possible by you. the copyright property of and operates in 105 shelf-stable milk, organizations and Dawn Foods. countries. dried fruits and nuts, Food banks connect with: religious institutions. From our family to yours, we wish you all a successful holiday season ahead! and bread and biscuit mixes. Sincerely, Religious Schools Homeless institutions shelters 3333 Sargent Road Jackson, MI 49201 Carrie Jones-Barber Serhat Unsal The impact: Those in need 1 1.2 pounds of food produces 1 meal CEO CEO 1.2 lbs = Sources: “Donating Food,” U.S. Environmental Protection Agency; “United States Tax Bene ts,” Food Donation Connection; “The Prevalence of Food Insecurity Was Unchanged From 2015 to 2016,” U.S. Department of Agriculture Economic Research Service, 4 BATTER UP | Fall 2018 Sept. 14, 2017; “Frequently Asked Questions,” U.S. Department of Agriculture; “Meal Math,” GenerationOn; “How to Donate Food So It Won’t Go to Waste,” Deb Martinson, Reader’s Digest; “Find Your Local Food Bank,” Feeding America; “De nitions of Food Security,” U.S. Department of Agriculture Economic Research Service, Oct. 4, 2017\ FROM THE INNOVATION PANTRY Joining Forces STATION Keep It Simple Product collaborations inspire delectable During product development, e Salty Donut experiments with sweetness, acidity, textures creations—and business success. 1 and avor complexity—but to the customer, Rodriguez says, the nished creation should taste deliciously simple. “It’s our job to execute at the highest of levels, but the customer should only have to worry about recognizing that they’ve just eaten something rustic, simple and special,” he says. Since debuting in Miami in 2015, e Salty Donut has found that partnerships with other local businesses strengthen its community presence and inspire innovation. Its MAPLE BACON GLAZED DONUT (right), for example, uses products from True Colors two nearby partners: bacon from Staying true to both brands is key, smokehouse Miami Smokers 3 Rodriguez says. During a collaboration CUSTOMER CARE and a porter from J. Wake eld with winery Santa Margherita USA, he Brewing. “We wanted [these remembers saying, “We can’t make a How to maintain top-notch service during the holiday rush brands] because they’re great DONUT WITH A ROSÉ GLAZE (above) people, their product is Opposites Attract just to say we’re doing it. It needs to taste For bakeries, the holidays mean creating memorable festive desserts and an spectacular, and [we wanted] 2 e Salty Donut, known for unique avors like guava-cream and white like our products.” Finding the avor uptick in orders. ey’re also an opportunity to turn rst-time visitors into to support other local chocolate-tres leches, and Knaus Berry Farm, with its more traditional combination that’s equally Salty Donut regulars with superior customer service. According to a 2017 businesses,” says co-founder o erings, may seem like an unlikely pair. However, the latter’s status pastry and Santa Margherita rosé helped Trustpilot survey, consumers consider all-star service one Andy Rodriguez.
Load more

Recommended publications
  • Granny White
    Granny White Granny White's Special Edition Yeast Bread Recipes Over 230 Mouthwatering Yeast Bread Recipes 1 Granny White Thank You For your purchase of the "Granny White's Special Edition Yeast Bread Cookbook" from Granny White's Cooking Delites! http://www.grannywhitescookingdelites.com Copyright 2003@Charles E. White 2 Granny White Dedication: This New Granny White's "Special Edition" Bread Cookbook is dedicated to Scott and Tiffany Fielder. Married March 02, 2003. Congratulations ! 3 Granny White contents.....just click the recipe you want to see and you will automatically go to that page. BREADS MADE WITH YEAST 4−H Champion Bread Quick and Easy Anadama Bread Pain Juif a l'Anis Italian Anise Bread Apple Breakfast Loaf Apple Oatmeal Bread Apple Pull Apart Bread Apricot−Wheat Bread Absolutely Apricot Bread Arabian Bread−Ka'kat Arabic Bread The Basic Bagel Recipe Bagels with Seeds New York Style Bagels Fat Free Bagels Sourdough Bagels Sesame Seed Bagels Cinnamon Blueberry Bagels Barbari Bread (Nan−e Barbari) Barley Bread Beer Cheese Bread Beer Bread New York Bialy's Bible Bread from Ezekeil 4:9 4 Granny White Angel Biscuits Yeast Biscuits Biscuits Angel Biscuits (No Rising Necessary) Deluxe Buttermilk Biscuits Sourdough Biscuits Black Bun Russian Black Bread Black Bread Finnish Black Bread (Hapanleipa) Ukrainian Black Bread Bran Molasses Sunflower Bread Olive oil and fennel bread sticks Italian Bread Sticks Brioche Brown Nut Bread Brown Rolls Brown Bread Buckwheat Walnut Bread Candy Cane Bread Gooey Caramel Rolls Unyeasted Carrot Rye
    [Show full text]
  • Externer Brief
    Herb butter with walnut-and-beer bread Serves: 4 INGREDIENTS PREPARATION For the butter: For the butter, place the cream in a clean screw-top jar. Screw the lid 750 ml cream, room temperature on tight and shake well for around 3 minutes until the cream Ice-cold water separates and the butter flakes are clearly distinguishable. A handful of herb flowers, e.g. lavender, daisies, chives Pour the contents of the jar through a sieve and put the liquid Sea salt (buttermilk) to one side for later consumption. Put the butter in a bowl of iced water and knead it vigorously into a mass so that the For the bread: remaining buttermilk dissipates. Put the ball of butter into a bowl. 50 g walnuts Wash the herbs, shake them dry, chop them and combine with the 50 g hazelnuts butter together with a pinch of salt. Put the herb-flower butter in a 50 g pumpkin seeds sealed container and refrigerate until shortly before serving. 50 g oats 50 g dried tomatoes, chopped To make the bread, knead all the ingredients with 200ml of lukewarm 1 tbs chopped olives water and the beer until it turns into dough, then let it rise in a warm 275 g dinkel-wheat flour, type 630 place for approx. 2 hours. Quickly dampen the plant pot and line it 2 tsp sea salt with baking paper. Put the dough into it. Allow it to rise again using 1 packet of dried yeast the Dough Proving Function, level 1 (or in a warm place).
    [Show full text]
  • Richard C Swift Ltd - Our Range of Breads
    Richard C Swift Ltd - Our range of breads Wholemeal Breads Shropshire brown A local bread created using a blend of three malts; malted wheat flakes and untreated flour. This mixture creates a loaf with a taste all of its own, moist and nutty, one definitely to try! Malts used: Choco - Red - Cream Shropshire Crunch This loaf is made from an untreated, malted white flour base. Its nut and grain content gives this bread a flavour all of its own, and although similar, should not be mistaken with Granary. Simply by adding sesame seeds, poppy seeds, and cracked wheat, we are able to offer you a different taste and texture loaf, in the shape of mixed grain. The added wheat does increase the fibre content, but not to the extent of a wholemeal loaf. Rustic This bread is made entirely from wheat flakes, which are blended together twice, firstly just with salt, secondly with yeast and improvers to give a soft easy eating loaf. It again gives people the chance to eat wholemeal bread with a difference. White Breads Our white breads which include large and small loaves, sticks and rolls are produced using a strong bakers flour called 'Churchill' supplied by Matthews Cotswold Flour Mill. This is an untreated white flour which is delivered to us in bulk from a tanker and stored in our silo. At the moment we use an average of 3 tonnes per week. We move the flour using a hopper system which blows the flour directly into the bake house, it allows us to weigh the required amount straight into the mixing bowl.
    [Show full text]
  • Sourdough-Beer-Bread-Recipe
    SOURDOUGH BEER BREAD 1 Medium Loaf Preparation: Max 23 Cook: approx. 1 hour hours EQUIPMENT Dutch oven or a roasting tin with a lid Baking parchment Plastic wrap 2 mixing bowls Wooden spoon Banneton basket or proofing basket/bowl Kitchen towel Razor blade or very sharp knife (for scoring) Kitchen scales Plastic dough scraper INGREDIENTS 400g white bread flour (I use Heygates) 100g wholemeal bread flour 100g active ‘starter‘ 2tsp brown sugar 2tsp salt 250ml Heineken METHOD 1. Combine both types of flour and sourdough starter with the Heineken in a bowl. Add the sugar and the salt and mix together with a wooden spoon. You will see that it forms a shaggy ball (not at all smooth). If it really is very dry and not holding together, add a little bit more beer (only a desert spoon at a time). Using your hands, keep manipulating the dough mixture until the flour, starter, salt and sugar are completely incorporated. 2. Put the dough into a very lightly oiled bowl and cover it with a damp cloth to prove – I leave this covered in the kitchen for 9 hours!! ______________________________________________________________________________ Website: Hawkhursthomemaker.com 3. After 9 hours, you’ll see that the dough has risen to probably twice its original size. It will be very much more stretchy. So, for the next 2 hours every half an hour – ‘stretch and fold‘ your bread – see Step 5 in my Sourdough Loaf for Beginners recipe. Then, leaving the dough in its bowl, cover the bowl with plas- tic wrap and leave it to rest for another hour.
    [Show full text]
  • 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.
    [Show full text]
  • Your Dutch Favorites! • • • Surprise Them! • • •
    2018 All your Dutch Favorites! • • • Surprise Them! • • • Only With Dutch Christmas Gift Packages $ 99 and Baskets from Vander Veen’s! 16 When you give a Vander Veen’s gift “Christmas” basket, you can be assured of giving “Supreme” We skipped the basket and made this Full of delicious fun for the holidays. the highest quality, authentic, full GIFT BOX instead, filled with nothing This basket is lined with a beautiful, but goodness. Syrup Wafers, Baronie sized products. Vander Veen’s never high quality, windmill designed tea Chocolate Sticks, Napoleon Fruit uses fillers to make our baskets. towel and then layered with Almond Candies, Hellema Sydney Chocolate What you see is really what you get, Wreath Shaped Butter Cookies, Cookies, Zentis Chocolate Covered so you can be proud of giving a gift Kruidnoten Spiced Gingerbread, Marzipan, Modderman Coffee Cake, of Dutch heritage that is sure to be Venco Licorice, Droste Chocolates in Droste Pastilles, De Ruijter Speculaas, appreciated. a Gift Box, Bolletje Snowman Cookies, De Heer Chocolate Wreaths, Pickwick Dutch Bakery Windmill Cookies, Flavored Tea, and a set of three Pickwick Tea, Euro Patisserie Cheese keepsake windmill ornaments. “Home for the Holidays” Crackers, Coffee flavored “Hopjes” $40.00 - Item GIFT1 Filled with traditional Dutch favorites. Candies, Droste Cocoa, Fruit flavored We start with a package of Bolletje “Winegum” Candy, and a package of Cinnamon Star Cookies, and add Voor Jou Dutch Bakery Marzipan Cakes. “Dutch Accents” brand Chocolate Tulips, Mini Delft Tin of $65.00 - Item BSKT4 Wish them the happiest of holidays Spiced Cookies, Lonka Rumbeans, Nusco with this basket.
    [Show full text]
  • Meals for All Seasons: the Best of Contemporary Irish Cooking
    Technological University Dublin ARROW@TU Dublin Cookery Books Publications 1992 Meals for All Seasons: the Best of Contemporary Irish Cooking Georgina Campbell Follow this and additional works at: https://arrow.tudublin.ie/irckbooks Part of the Arts and Humanities Commons Recommended Citation Campbell, Georgina, "Meals for All Seasons: the Best of Contemporary Irish Cooking" (1992). Cookery Books. 115. https://arrow.tudublin.ie/irckbooks/115 This Book is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Cookery Books by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License ....... - ..... MEALS for all . SEASONS , - "' THE BEST OF CONTEMPORARY IRISH COOKING fj~CfdampM1 MEALS for all SEASONS WOLFHOUND PRESS First published 1992 by WOLFHOUND PRESS 68 Moun~oy Square, Dublin 1 © 1992 Text copyright Georgina Campbell. Photographs © Irish Sugar plc / Wolfhound Press. Design, typography and other material © Wolfhound Press British Library Cataloguing in Publication Data Campbell, Georgina Meals for All Seasons: The Best of Contemporary Irish Cooking I. Title 641.5 ISBN 0-86327-322-X All rights reserved. No part of this book may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying, filming, Acknowledgements recording, video recording, We are pleased
    [Show full text]
  • Fermented Foods- Group 3 Clara Kelly, Daniel James Fiona Bourguignon, Irene Mcintyre Jennifer Smith, Rachel Connon Sarah Morris, Shauna Cusack Stella Casserly
    published on http://fermentedfoods3.blogspot.co.nz/2012/04/sourdough-bread.html, July 2014 Sourdough Bread Fermented Foods- Group 3 Clara Kelly, Daniel James Fiona Bourguignon, Irene McIntyre Jennifer Smith, Rachel Connon Sarah Morris, Shauna Cusack Stella Casserly. Contents 1.0 Introduction and Origin of Sourdough Bread..........................................Irene McIntyre 2.0 Cultural Differences and Variations of Sourdough Bread......................Clara Kelly 3.0 Raw Materials of Sourdough Bread........................................................Daniel James 4.0 Starter Process.........................................................................................Jennifer Smith 5.0 Process and Technology..........................................................................Sarah Morris 6.0 Flavour and Taste..................................................................................Fiona Bourguignon 7.0 Nutritional Benefits................................................................................Shauna Cusack 8.0 Wheat vs. Rye Sourdough Bread...........................................................Stella Casserly 9.0 Gluten free Sourdough Bread................................................................Rachel Connon 10.0 Conclusion 11.0 References published on http://fermentedfoods3.blogspot.co.nz/2012/04/sourdough-bread.html, July 2014 1.0 Introduction and Origin of Sourdough Bread By Irene McIntyre The term ‘sourdough bread’ refers to bread leavened with a sourdough starter. A sourdough starter is a natural
    [Show full text]
  • First Choose Your Patty Next Choose Your Style Sides
    10” Gluten free crust available add 1.99 to 12” price 7” Artisan Flatbread | 12” Artisan Flatbread Our hand-crafted burgers are served on a brioche bun and paired with house- made pickles and choice of one side. Gluten free bun available, add $2.49 DRUNKEN NACHOS 12.99 SCOTTISH ALE BBQ BRISKET 10.99|17.99 Add ons: Applewood smoked bacon 1.99| fried egg .99|cheese .50 Scottish ale barbecue brisket|blonde ale cheese sauce|tortilla chips House-smoked barbecue brisket|scottish ale caramelized onions|colby jack|mozzarella Sub slow roasted Berkshire Pork : Half plate available 8.99 First choose your patty THE ISLANDER 7.99|13.99 Ground Berkshire Pork • Ground Beef CHIPS & SALSA 4.99 Blonde ale cream cheese|ham|fresh pineapple|mozzarella Our heritage breed pork is proudly sourced from OR Choice grade beef from Oak Barn Beef hand- House-made salsa|cilantro|tortilla chips the farm of one of our family owners Kelly Schil- • pattied and grilled to order. All orders are BIG RED 10.99|17.99 ling-Bletscher. All orders are cooked to well done. cooked to medium-well unless otherwise specified. CHIPS & BLONDE ALE CHEESE SAUCE 5.99 House red sauce|roasted garlic|scottish ale caramelized onions|pepperoni|house- Cheese sauce|tortilla chips Add a side of salsa .99 smoked sausage|mozzarella Next choose your style RASPBERRY CHIPOTLE DIP 8.99 CLASSIC 9.99 THE BERKSHIRE 10.99|17.99 Lettuce|tomato|red onion Black beans|raspberry chipotle jam|cream cheese|mozzarella|tortilla chips House red sauce|ham balls|applewood smoked bacon|brown sugar honey mustard| BEER
    [Show full text]
  • Main Street Brewing Co 4204 Banquet & Catering Services
    Main Street Brewing Co 4204 Banquet & Catering Services Perfect for Any Occasion 6435 West Main Street Belleville IL 62223 618-234-4903 Hall Information & Provisions Hall Deposit & Stipulations Hall Rental is for 4 hours Additional Time is $100 an hour Required Deposit $300 or $500 Non-refundable Receptions:$500 non-refundable with another $500 non-refundable payment due 90 days prior to event Payments/Deposits made with debit or credit cards will incur a 2.5% Transaction Charge Minimum Guest Confirmation for Saturday Evening is 50 Guests (January & February Excluded) The per person price of our in-house catering food packages includes the hall rental. Standard hall features include set-up of tables and chairs to accommodate your guaranteed number of guests, servers to buss your tables (note that servers will not provide full service for buffet set-ups, only for plated or home-style meal events), as well as take-down of tables and chairs and clean-up of the hall once your event is complete. Our standard table service includes china, silverware, glass drinkware, table linens, napkins, all condiments, and table coverings and skirting for the buffet serving table. 4204 will provide a dessert/cake table and gift table/ registration table with a white table cloth and table skirting at no extra charge. Any additional tables, skirting and table coverings is $10.00 per table. Our $300 or $500 required deposit is non-refundable. Deposit is due before your date will be reserved. It is highly recommended that you submit the deposit as soon as possible to lock in your date and current pricing.
    [Show full text]
  • 18 Recipes with Local Flavor Food Trail Guide
    FOOD TRAIL GUIDE 18 RECIPES WITH LOCAL FLAVOR Brought to you by the Manitowoc Area Visitor and Convention Bureau P: 920-686-3070 WWW.WISCONSINCOASTALFOODTRAIL.COM Manitowoc County might be Bakery on State best known as a dairy producing www.bakeryonstate.com county, we are consistently near 436 N 9th St, Manitowoc | 920-684-3650 the top in milk production per Open Tues-Fri 5am-5pm, Sat 5am-2pm, closed Sun & Mon cow in the state of Wisconsin. Made-from-scratch breads and hard rolls, also a complete selection of bakery, The milk produced is turned cookies and rolls. Specializing in elegant and unique wedding and event cakes. into cheese, butter, ice cream In the heart of Downtown Manitowoc. Voted “Best of” Bakery and Bread Store. and other products. The same climate and fertile soil that dairy farms take Donut Bread Pudding advantage of also help other crop production. Wine and beer are produced here, Don’t let those uneaten donuts go unused, instead using local grapes, grains and other ingredients. Other items from our natural turn them into this delicious Donut Bread Pudding. environment include produce, honey and maple syrup. Local shops create and sell You can even freeze leftover donuts until you have products like chocolate, baked goods and other products. There is a stop for every enough to make this yummy dessert. taste on the Coastal Culinary Experience diverse food trail. Ingredients • 6 cups gently loved Bakery on State donuts, cut into chunks How It Works: • 2 tablespoons butter melted • 4 eggs slightly beaten The order is up to you, start wherever you like and take in the stops in any order you • 2 cups milk like.
    [Show full text]
  • Christmas Cookie Recipes
    Christmas Cookie Recipes Christmas Cookie Recipes A Delicious Collection of Christmas Cookie Recipes 1 - - Christmas Cookie Recipes You now have master resale rights to this publication. Legal Notice:- While every attempt has been made to verify the information provided in this recipe Ebook, neither the author nor the distributor assume any responsibility for errors or omissions. Any slights of people or organizations are unintentional and the Development of this Ebook is bona fide. This Ebook has been distributed with the understanding that we are not engaged in rendering technical, legal, accounting or other professional advice. We do not give any kind of guarantee about the accuracy of information provided. In no event will the author and/or marketer be liable for any direct, indirect, incidental, consequential or other loss or damage arising out of the use of this document by any person, regardless of whether or not informed of the possibility of damages in advance. Index 1:Balls Almond Snow Cookies Amish Ginger Cookies Bourbon Balls Buckeyes Cherry Nut Balls Cherry Pecan Drops Choco-Mint Snaps Chocolate Cherry Kris Kringles Chocolate Chip Mexican Wedding Cakes Chocolate Chip Tea Cookies Chocolate Chunk Snowballs Chocolate Orange Balls Chocolate Peanut Butter Crispy Balls Chocolate Rum Balls Christmas Casserole Cookies Coconut Balls Creme de Menthe Balls Double Chocolate Kisses Dreamsicle Cookies In a Jar Eggnog Snickerdoodles Eskimo Snowballs Gooey Butter Cookies Hazelnut Holiday Balls Healthy Feel-Good Chocolate Chip Balls 2 - -
    [Show full text]