Bakery Order Form

Total Page：16

File Type：pdf, Size：1020Kb

Greenwood Lake Bagels & Bakery 93 Windermere Avenue Greenwood Lake, NY 10925 845-595 -1688 [email protected] Greenwoodlakebagels.com Bakery Order Form Name: Address: Phone Number: Email: Pickup Date Time: Qty Babka: Traditional Muffins Loaf Cinnamon $2.99 $9.99 Chocolate Bread: Country White Loaf EverythinG $9.95 Irish Soda Bread Muffins: Apple Cinnamon Blueberry Bran Chocolate Chip Muffins Corn $2.99 Cranberry OranGe Lemon Poppy Other: Add Crumb Topping: $0.20 Scones: Blueberry Chocolate Cherry Chocolate Chip Coconut Blackberry $3.29 Glazed Lemon Lavender & English Tea Raspberry Chocolate Raisin Frittata or Quiche: Bacon & Cheddar Breakfast Meat Lovers Ham & Swiss $22.95 Lorraine Spinach Feta VeGGie *Gluten-Free Available Upon Request with an Extra CharGe Qty Fruit Pie: Apple Berry Hand Pie 6” Pie 9” Pie Cherry $7.95 $12.95 $17.95 Other: ________________ Add Crumb Topping: +$2.00 Nut Pies: Mixed Nut Hand Pie 6” Pie 9” Pie Pecan $8.95 $13.95 $18.95 Maple Walnut Cream Pies: Banana Coconut Custard Chocolate Hand Pie 6” Pie 9” Pie Lemon MerinGue $8.95 $13.95 $18.95 Key Lime Peanut Butter Booze Infused Pies: Baileys Bourbon Hand Pie 6” Pie 9” Pie Kahlua $9.95 $14.95 $19.95 Jamison Other: Turnovers: Apple Blueberry $3.49 Cherry Cakes: Apple Bourbon Cake $49.99 Black & White Bundt Cake $29.99 Black Forest Cake $29.99 Berry Cheesecake $42.99 Birthday Cake $27.99 Carrot Cheesecake $64.99 Cheesecake $39.99 Lemon Chiffon Cake $24.99 Swiss Roll Cake $39.99 Cupcakes: Dozen Espresso Martini Cupcakes $3.99 $45 Bailey’s Chocolate Cupcakes $3.99 $45 Prosecco Cupcakes $3.99 $45 Chocolate Chocolate Cupcakes $2.99 $33 Vanilla Vanilla Cupcakes $2.99 $33 Cookies/Cake Pops: Almond Joy (LarGe) $3.00 Bunny Cookie with Names $3.00 Banana Chocolate Chip (LarGe) $3.00 Black & White (LarGe) $3.00 Chocolate Chip (LarGe) $3.00 GinGer Snap (LarGe) $3.00 Health Cookie (LarGe) $3.00 Oatmeal Carrot (LarGe) $3.00 Oatmeal Raisin (LarGe) $3.00 Cookie Platter (3 Dozen) $29.99 *Gluten-Free Available Upon Request with an Extra CharGe .

Copy Link

Recommended publications

The Fruitcake Capital of the World
Georgia Southern University Digital Commons@Georgia Southern Management Faculty Presentations Management, Department of 2013 The Fruitcake Capital of the World Sara J. Grimes Georgia Southern University, [email protected] Michael P. McDonald Georgia Southern University, [email protected] John Leaptrott Georgia Southern University, [email protected] Follow this and additional works at: https://digitalcommons.georgiasouthern.edu/management-facpres Recommended Citation Grimes, Sara J., Michael P. McDonald, John Leaptrott. 2013. "The Fruitcake Capital of the World." Management Faculty Presentations. Presentation 27. https://digitalcommons.georgiasouthern.edu/management-facpres/27 This presentation is brought to you for free and open access by the Management, Department of at Digital Commons@Georgia Southern. It has been accepted for inclusion in Management Faculty Presentations by an authorized administrator of Digital Commons@Georgia Southern. For more information, please contact [email protected]. OC13061 The fruitcake capital of the world Jan Grimes Georgia Southern University Michael McDonald Georgia Southern University John Leaptrott Georgia Southern University Abstract Two different fruitcake companies in the same small town are discussed and their widely different strategies are presented. Each of the entrepreneurs began working with a “master baker” as little boys but later followed different paths to develop a successful fruitcake business. A brief history of the fruitcake is offered as evidence that the product has been around for hundreds of years and will likely not go away anytime soon in spite of the ridicule and humor that has surrounded fruitcakes during the past twenty-five years. Keywords: fruitcake, entrepreneurship, family-owned business, strategy, competition The fruitcake capital OC13061 INTRODUCTION According to legend, the fruitcake, was first made during the Roman Empire.
[Show full text]
Wedding Menu
COCKTAIL HOUR Butlered Hors D’Oeuvres All Included Broccoli Cheese Bites Beef Brochette Baby Lamb Chops Crab Rangoon Spanakopita Chicken Tacos Coconut Shrimp Stuffed Jalapeno Wrapped in Bacon Duck Spring Rolls Chicken Skewers Pot Stickers Mushroom Risotto in Phyllo Chicken Cordon Bleu Chicken Parmesan Spring Rolls Deviled Eggs Vegetable Spring Roll Chicken Wrapped in Bacon Lobster Egg Roll Mushroom Stuffed with Crabmeat Ratatouille Cups Fried Ravioli Asparagus Provolone Cheese Wrap Shrimp Wrapped in Bacon Lemon Spice Chicken Cheesesteak Egg Roll Macaroni & Cheese Bites Scallops Wrapped in Bacon Mini Beef Wellingtons Honey Goat Cheese Triangles Raspberry & Brie Tart Tomato Basil Arancini Mushroom Vol-au-vent - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Toscano Table All Included Caprese Salad Toasted Croustades Hummus Spread Shrimp Cocktail Assorted Marinated Mushrooms Tuna Salad Chicken Salad Fresh Seafood Salad Soppressata Hot Roasted Italian Peppers Roasted Pepper Caponata Mediterranean Olives Grilled Vegetables Baba Ghanoush Sliced Prosciutto Fresh Fruit Bruschetta Pesto Pasta Salad House- Made Pickles Artisan Meats & Cheeses Pita Bread Prosciutto & Provolone Peppers 1 COCKTAIL HOUR Attended Stations Pizza Station – Included Chef’s Choice Assorted Gourmet Flatbread Pizzas - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Pasta Station – Choice of (2) Gemelli Raphael: Tossed with spinach, roma tomatoes and crab meat in
[Show full text]
High Holiday Menu 32Nd
Ordering CONTACT US Orders for Rosh Hashanah 108 West 32nd Street (917) 781-4040 must be called in by New York, NY 10001 www.ess-a-bagel32.com Wednesday September 16, 2020 (917) 781-4040 www.ess-a-bagel32.com High Holiday Orders for Yom Kippur Rosh Hashanah & Yom Kippur must be called in by -MENU- Wednesday September 23, 2020 Fish Price per 1/4 lb Hand Sliced Nova/Belly Lox $11.95 Sable $14.25 Lake Sturgeon $17.25 Whitefish $6.50 Baked Salmon $11.45 OUR STORY Prepared Salads Price per 1/4 lb Chopped Herring $3.25 Whitefish Salad $6.45 Baked Salmon Salad $6.50 Tuna Salad $4.05 Jalapeno Tuna Salad $4.25 Egg Salad $2.75 Chicken Salad $4.45 Pickled Lox $8.80 Traditional Favorites Break Fast In A Box Pickled Herring (per piece) $4.65 Mini (6-8 people)- $95.00 Pull Apart Challah $9.75 12 Hand Rolled Bagels, 1/2 lb Plain Cream Desserts Pull Apart Challah with Raisins $10.25 Cheese, 1/2 lb Flavored Cream Cheese, 1/2 lb Sponge/Marble Cake $13.00 Large Round Challah $9.55 of Prepared Salad & 1 Small Package of Seven Layer Cake $13.00 Large Round Challah with Raisins $9.75 Black & White Cookies Honey Cake $11.55 Potato Latkes (3) $5.15 Medium (10-12 people)- $125.00 Cinnamon Babka $9.75 Potato Knish (1) $5.15 Chocolate Babka $9.75 18 Hand Rolled Bagels, 1 and 1/2 lbs. Hand Potato Kugel (20 oz.) $13.75 Melt Away Babka $13.00 Sliced Nova, 1 and 1/2 lbs.
[Show full text]
Sex and the City 2 Uncovered
ISSN: 1465-1998 WEDDINGCakes WIN A DESIGN SOURCE a glamorous stay Issue 36, autumn 2010 £4.99 in the city for two plus fabulous Over 250 wedding inspirational accessories new designs Hundreds Sex and of top cake designer the City 2 contacts SECRETS UNCOVERED Ron Ben-Israel reveals how he made the star wedding cake SQUIRES KITCHEN MAGAZINE PUBLISHING The UlTimaTe gUide To choosing yoUr wedding cake Sex and the City 2 UnCoVered If you’ve already watched Sex and the City 2 then you’ll have seen the stunning tiered white wedding cake dripping with Swarovski crystals – an inspiration for brides and cake designers alike. We spoke to American cake decorating sensation, Ron Ben-Israel (right), who revealed how he and his team made the star wedding cake. How did it come about that you made the wedding cake for Sex and the City 2? We were contacted by the team of set designers for the movie who had seen our work in the media. We’ve also cooperated in the past with Swarovski Crystal to showcase their newest products on cakes. How did you come up with the design? We were given the parameters by the set designers: an elegant, white, over-the-top wedding setting. Interestingly, the design didn’t call for the use of sugar flowers, for which we are well known; the key words were “frozen water” and “sparkle”. There was to be no colour in the cake, just white, transparency, and reflection of light. We started looking at chandeliers for inspiration, but most of the shapes had too much flare on the bottom to become elegant cakes.
[Show full text]
TEMPTING TARTS Your Choice - 5.99 Strawberry Tart a Butter Tart Filled with Custard and Finished with Freshly Glazed Strawberries
® Owned and operated by the same family for over 56 years. Our one and only location. TEMPTING TARTS Your choice - 5.99 Strawberry Tart A butter tart filled with custard and finished with freshly glazed strawberries. Fruit Tart A butter tart shell filled with custard and finished with an assortment of fruit. Lemon Rush Tart A buttery graham cracker crust filled with a sweet tart lemon filling. Whipped Philly Cream Cheese and vanilla cake finished with a cloud of whipped cream. SWEET SINGLE PASTRIES Almond, Apricot Cannoli Almond Horseshoe & Raspberry Bar A cinnamon shell filled with a Made with sliced almonds and Made with sliced almonds, sweet ricotta cheese filling and almond paste - 4.99 almond paste and a raspberry and chocolate chips - 3.99 apricot filling - 4.99 Black & White Chocolate Ganache Cookie Bowties Chocolate cake and chocolate Thin round sponge cake dipped Made with cream cheese mousse covered with a in fudge icing and white laced dough, pecans and chocolate ganache and fondant - 2.79 brown sugar - 4.99 finished with semi-sweet chocolate chips - 4.99 Napoleons Hamentashen French pastry layered with Your choice of apricot Peanut Butter Bavarian cream and finished or cherry- 3.99 Ganache with fondant icing - 5.49 Chocolate cake and peanut Gourmet Cupcake butter mousse covered with Visit our display case for today’s chocolate ganache and finished variety - 2.99 with peanut butter chips - 4.99 Custard Eclair Cinnamon Stick Finished with fudge icing - 4.99 Made with cream cheese laced dough and rolled with Tiramisu cinnamon sugar - 4.99 Espresso soaked sponge cake filled with a light mascarpone Brownies filling, dusted with cocoa - 4.99 A moist rich brownie and finished with a fudge icing - 2.99 Please stop by and visit our dessert case for additional daily creations not listed on our menu.
[Show full text]
HC-605/HC-605 ME HI-605/HI-605 ME Hoja De Características Folha
Hoja de Características Folha de Caracteristicas 07 Feature List Feuille de Caractéristiques Datenblatt HC-605/HC-605 ME HI-605/HI-605 ME Nuestra aportación a la protección del medio-ambiente: utilizamos papel reciclado. A nossa contribução para a protecção do ambiente: utilizamos papel reciclado. Our contribution to enviromental protection: we use recycled paper. Notre contribution à la protection de l’environnement : nous utilisons du papier recyclé. Unser Beitrag zum Umweltschutz: wir verwenden umweltfreundliches Papier. Cod.: 3172007/83172007/2BB01 Uso do Forno HC-605/HC-605 ME/HI-605/HI-605 ME (*) Funcionamento Manual do Forno 3 Decorrido o tempo programado, ouvir-se-á um 1 Control Panel sinal acústico e o forno deixará de aquecer. 2 Oven Seal 1 Rode o comando do temporizador para a HC605ME 1 3 Grill Element esquerda até à posição . 4 Coloque os comandos na posição para 4 Catalytic Side Wall desligar o forno. 2 Seleccione uma temperatura e uma função 5 Chrome Support with 11 de cozinhado. Anti-overturn Device 2 12 3 Coloque os comandos na posição para 3 6 Grid desligar o forno. 13 7 Tray with Easy-cleaning 4 Funcionamento Temporizado do Forno 14 Enamel 5 15 8 Hinge Permite cozinhar durante um tempo previa- 16 9 Door mente seleccionado. Para tal: 6 17 10 Smoke Outlet 1 Escolha a função e a temperatura de cozin- 7 11 Fixing to Unit hado. 12 Grill Screen 2 Rode o comando do temporizador no senti- 8 13 Light do dos ponteiros do relógio, até à posição 9 18 14 Back Wall Panel “120” minutos e depois rode-o no sentido 10 15 Turnspit Hook inverso para seleccionar o tempo de cozin- 16 Spit hado pretendido.
[Show full text]
Birthday Cakes: History & Recipes by Mary Gage & James Gage
Birthday Cakes: History & Recipes By Mary Gage & James Gage Copyright © 2012. All Rights Reserved. No portion of this article may be republished without written permission from the authors. www.NewEnglandRecipes.org History and Origins of Birthday Cakes & Candles The tradition of celebrating a person’s birthday with a birthday cake and lit candles originated in 18 th century Germany. In 1746, Count Ludwig von Zinzendorf of Marienborn Germany celebrated his birthday. Andrew Frey, one of the guests, gave a detailed account of the party: “… the Houses to be illuminated on that day, which was accordingly done. They fetch Waggons full of Boughs, and with them covered the whole inside of the Count’s Hall, which is a hundred feet long, and forty wide … that it looked like an Arbour, and also hung up three brass Chandeliers, each of seven candles. In it also are four Pillars which were hung full of Lights spirally disposed. Wooden Letters above two Feet long were made to form the Name of LUDWIG VON ZINZENDORF, and these being gilded with Gold, were fixed to the Wall amidst a Blaze of Lights. The seats were covered with fine Linen set of with very sightly Ribbons. A Table also was made, representing the initial Letters of the Name of the Person who was the Subject of the Festival; there was a Cake as large as any Oven could be found to bake it, and Holes made in the Cake according to the Years of the Person’s Age, every one having a Candle stuck into it, and one in the Middle; the Outside of the Court was adorned with Festoons and foliage …” [Frey, 1753: 15] In Germany, children’s as well adults’ birthdays were also celebrated with birthday cakes.
[Show full text]
Master Thesis
Front image ‘Houses on the Move, Proposal for a Retreating Village’ Smout Allen 2007. Pen on paper. (via sophienesss) http://drawingarchitecture.tumblr.com/post/20845597312/houses-on-the-move-proposal-for-a-retreating MY HOME IS MY CASTLE Master-thesis composed within the scope of the MA Cultural Anthropology and Development Sociology at the University of Leiden 2013 by Kim van Drie (0829420), [email protected] Supervisor: Dr. Sabine Luning CONTENTS ACKNOWLEDGEMENTS ................................................................................................................................... INTRODUCTION: MY HOME IS MY CAS TLE ........................................................................................1 METHODOLOGY .................................................................................................................................................... 3 THE FIELD: SOUTH AFRICANS ON THE MOVE TO THE NETHERLANDS........................................................... 6 THEORETICAL DEBATES .................................................................................................................................... 10 Home .............................................................................................................................................................. 10 Globalisation and migration ...................................................................................................................... 12 Identification and belonging: Imagined communities ..........................................................................
[Show full text]
Pandan Swiss Roll with Buttercream
Pandan Swiss Roll with Buttercream SERVES 4-6 PREP TIME 1 HR 30 MINS INGREDIENTS METHOD 4 locally farmed eggs 1. Line a baking tray (11 inches by 14 inches) with baking paper and set aside. 50g corn oil 2. Cut and blend pandan leaves with 150ml of water into a fine paste, Strain and extract 70ml coconut cream pandan juice with a nut milk bag. Set aside 50ml of pandan juice. 150ml water 3. Separate the yolks and whites from 4 eggs. Set them each in a mixing bowl. 20 pandan leaves 4. Whisk corn oil, coconut cream, 20g caster 100g caster sugar sugar and salt together until well combined. Add pandan juice and mix well. ⅛ tsp salt 5. Sift in cake flour and whisk until well mixed, followed by egg yolks. Whisk until well 120g cake flour combined and set aside. 6. Whisk egg white until foamy and slowly Butter cream: whisk in 80g of caster sugar. Whisk until stiff peaks form. 160g unsalted butter 7. Fold ⅓ of the egg white into the pandan 1 tbsp icing sugar batter. Do the same with the other ⅓ portion. For the final ⅓ portion, transfer mixture to A pinch of salt incorporate with the meringue and fold until well combined. Do not overfold. 8. Spread the batter out evenly onto the lined baking tray. Knock the tray to get rid of any air bubbles. 9. Bake in a preheated oven at 150°C for 10 minutes. Then bake for another 10 minutes at 180°C. 10. Once the cake is out of the oven, give it a knock to prevent shrinkage.
[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]
Lemon Vanilla Swiss Roll Ingredients for the Cake
Lemon Vanilla Swiss Roll Ingredients For the cake: 90g All Purpose Flour 2g Baking Powder 1g Salt 50ml Vegetable Oil 50ml Milk 5 Eggs, separated 120g Sugar (50g and 70g) 2 teaspoons Vanilla Extract 2 Lemons, zested For the filling: 300g Cream Cheese 60g Powdered Sugar Vanilla Extract to taste Lemon juice to taste 200g Heavy Cream Method For the cake: 1. Preheat the oven to 315F, and line a 17”x12” sheet pan with parchment paper. 2. Mix flour, baking powder and salt in a medium bowl, sieve to remove lumps and set aside. 3. In a small bowl, mix the vegetable oil and milk, and set aside. 4. In a standing mixer, make a meringue by beating the egg whites until foamy and add 50g of the sugar in 3 additions. Continue whipping until the mixture reaches soft peaks. Transfer to a bowl and place in the fridge. 3. Using the same mixer, cream the egg yolks and remaining 70g of sugar until it is pale and fluffy, and almost doubled in volume. 4. With a spatula, gently fold the meringue into the egg yolk mixture in 3 additions. Add the flour mixture, vanilla extract and lemon zest and fold in gently. 5. Take 2 cups of the batter and mix it with the oil and milk. Combine thoroughly, add it back to the cake, and finish mixing the batter. 6. Pour into the sheet pan and even out the batter. Bake for 16 to 18 minutes or until top is golden brown. 7. Let it cool for 4 minutes, invert the sheet tray onto parchment paper and remove the bottom paper.
[Show full text]
Bread and Goodies
Spring Swirl Baked every Tuesday 12268 Rockville Pike #A • Rockville, MD • 20852 • PH 301/770 - 8544 A swirl bread with a hint of lemon & daily breads: Menu—MAY 2021 blueberries all swirled together to Dakota make the perfect breakfast & Honey Whole Wheat = 100% Whole Grain Bread using hand-selected non-GMO snacking loaf. Challah wheat, which we grind-fresh daily. Cinn. Chip Challah (except Wed) = >50% Whole Grain Bread Old Fashion White Cinco de Mayo Monday Cinnamon Blast * White Choc. Cherry Swirl * Popeye May 4th Dr. B’s Low Carb. Bread * Red White & Blueberry Swirl 5/31 Mexican Chocolate teacake Tuesday Spring Swirl * Cinnamon Blast Popeye * Cherry Walnut * Margherita Bread The perfect blend of chocolate & heat! Available: May 3rd-5th Wednesday Cinnamon Blast * White Choc. Cherry Swirl Super Food Bread (5/19) * 9-Grain (5/26) Mother’s Day May 9th Thursday Apple Bear Claw * Cinnamon Swirl Your Mother Butterscotch Challah * Cheddar Garlic * Choc. Babka gave you life * Dr. B’s Low Carb. and her heart! Return the Friday Cinn. Chip Challah * Butterscotch Challah * Raisin Challah favor by Cinnamon Blast * White Choc. Cherry Swirl * Jewish Rye Cheddar Garlic * Jalapeño Cheddar Garlic * Choc. Babka lightening up her life with a Saturday & Sunday Cinnamon Blast White Choc. Raspberry Heart! Babka * Choc. Chip Challah * Perfect for Mother’s Day. Flax Oat Bran (5/15) We will also have: May 6th-9th • White Chocolate Raspberry Heart! Cookie Buy individually or as a 6-pack Teacakes Pumpkin Spice . Daily • Choc. Brownie Heart Ginger Bops . .Daily Choc. Chip Tollhouse . Daily Pumpkin Choc. Chip . Daily & Chocolate Chip Oatmeal .
[Show full text]