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Lemon Meringue Pie UNIT: 1.5Kg (Pre-Portioned X12) SSP: £12.30
Lemon Meringue Pie UNIT: 1.5kg (pre-portioned x12) SSP: £12.30 Features • Blind baked butter enriched pastry • Italian style meringue and Sicilian lemons • Manufactured in the UK Description A blind-baked butter enriched pastry case filled with a smooth, tangy lemon custard created using Sicilian lemons. The pie is topped and finished with an Italian style meringue. It was developed to meet the resurgence of retro desserts and made to higher standards with quality ingredients. OVER 600 PRODUCTS. 8 PRODUCT CATEGORIES. 1 UNIQUE BRAND. Visit us online at www.fairwayfoodservice.com Lemon Meringue Pie UNIT: 1.5kg (pre-portioned x12) SSP: £12.30 Allergen Information Cereal Milk Eggs Peanuts Nuts Crustaceans Mustard Fish Lupin Sesame Celery Soya Molluscs SO2 Specifications Nutrition Allergens Dietary Information Typical Values Per 100g/ml Contains Cereal Yes Suitable for Vegetarians Yes 1099 kJ Contains Gluten - Suitable for Vegans No Energy 261 kcal Contains Milk No Suitable for Sufferers of Yes Fat 6.4 g Contains Eggs Yes Lactose Intolerance - of which saturates 2.4 g Contains Peanuts No Suitable for Coeliacs No Carbohydrates 38.5 g Contains Nuts No Approved for a Halal Diet No - of which sugars 26.7 g Contains Crustaceans No Approved for a Kosher Diet No Fibre 1.3 g Contains Mustard No Protein 11.6 g Contains Fish No Salt 0.2 g Contains Lupin No Contains Sesame No Contains Celery No Contains Soya No Contains Molluscs No Contains Sulphur Dioxide OVER 600 PRODUCTS. 8 PRODUCT CATEGORIES. 1 UNIQUE BRAND. Visit us online at www.fairwayfoodservice.com Ingredients Directions for Use Storage Instructions water, EGG albumin powder, sugar, For best results: Store frozen stabilisers (E 466, E 412), acid E 330, glucose Defrost in refrigerator for 24 hours before below -18°C syrup, water, maize starch, dried EGG white, consumption Once defrosted, store modified starch E 1414, stabiliser E 450, acid below 5°C and use within 7 days. -
OPUNTIA 457 Thanksgiving 2019
OPUNTIA 457 Thanksgiving 2019 Opuntia is published by Dale Speirs, Calgary, Alberta. It is posted on www.efanzines.com and www.fanac.org. My e-mail address is: [email protected] When sending me an emailed letter of comment, please include your name and town in the message. NOSE HILL PARK: EASTERN END 2019-10-03 photos by Dale Speirs Calgary has two massive natural parks within its boundaries, Nose Hill (municipal) and Fish Creek (provincial). It occurred to me that I haven’t depicted them as often as I should have, so over the winter I’ll run photos. Nose Hill is the easternmost foothill of the Rocky Mountains and until the late 1970s was the northern boundary of Calgary. The suburbs have long since sprawled past it. The western half of the hill was overrun by developers and is now covered in houses. A citizen group managed to preserve the eastern half as a natural park. The hill is bald-headed prairie, but it has coulees and draws along its slope that allow shrubbery and small trees to survive because the rainwater is channeled down them. The cover photo is a typical view of the easternmost end of the hill and shows the vegetation in the draws changing colour. We had our first snowfall on September 27 but when I photographed the area a week later, most of it had been removed by chinooks. Thanksgiving is usually brown in Calgary but by November we start getting more frequent bursts of snow. The park is a popular viewpoint, looming over the city as it does, and as you will see on the next few pages. -
Peach and Pistachio Meringue Pie “Lemon Meringue Pie Is a Real Classic and Here I Have Used Fragrant Peaches and Topped the M
Peach and pistachio meringue pie “Lemon meringue pie is a real classic and here I have used fragrant peaches and topped the meringue with a sprinkling of pistachios for a visually stunning creation. It’s even easier to make than lemon meringue too, as you don’t have to worry about making the lemon curd. A perfect summer pudding served with cream!” Sophie Michell, television chef and author Preparation time 1 hour Cooking time 1 hour 40 minutes Ingredients Sweet pastry 500g of Strong flour 300g of Butter 170g of icing sugar 70g of Ground almonds 3 egg yolks (you need 6 in total, 3 yolks for the pasty, 1 yolk for the egg wash and 6 whites for the meringue) 1 Vanilla pod split and scraped Pinch of salt Filling 8 peaches, de-stoned and sliced 100g caster sugar 1 split and scraped vanilla pod squeeze of lemon Meringue 6 egg whites 340g caster sugar 50g chopped deep green pistachios or nibbed pistachios to serve Method 1. Firstly make the pastry; this is best done in an electric mixer. Lightly combine the butter, sugar, vanilla and salt together, do not over work. 2. Gradually add the mixed egg yolks and then the almonds. 3. Finally mix in the flour; again do not over work the paste. 4. Then shape neatly, wrap in cling film and chill for 1 hour before using. 5. When chilled, roll out, line a tart case and blind bake for 20 minutes or until cooked and starting to turn golden at 180C. 6. Brush with the extra beaten egg while the case is still hot. -
Lemon Meringue Pie Recipe Makes One 9-Inch Baked Pastry Crust
Lemon Meringue Pie Recipe Makes One 9-inch Baked Pastry Crust The sweet pastry crust can be made in advance and refrigerated uncooked for up to 3 days or frozen for weeks. Baked shells can be stored in a airtight container for a week at room temperature or in the refrigerator. The lemon pie can be refrigerated up to 4 days of frozen for weeks without the Italian meringue though. The meringue can be kept frozen separately and add the day of serving. Spoon or pipe meringue over the chilled lemon custard. Right before serving torch the meringue to give its golden color or bake in a 450ºF (230ºC) preheated oven for about 8 minutes. It can actually be both; torched and baked! Measuring by weight is far more accurate than measuring by volume. If you are serious about baking and want to produce consistently excellent products, use a scale. For the Sweet Pastry Crust Recipe, Method and Baking: Watch Video Sweet Pastry Crust by Hand. Lemon Custard Zest from 2 lemons, preferably organic (Meyer lemons work the best) 0.4 cup (100ml) lemon juice (about 5 organic lemons) 3/4 cup (150g) granulated sugar 3 ea. (150g) large eggs Gelatin sheet (2g), soak in ice water a few minute and drain 1.3 sticks (150g) unsalted butter, cubed and chilled Method Wash lemons, zest and juice them. Meanwhile soak the gelatin sheet in ice water a few minute to melt and drain. In a saucepan, on medium hight heat, bring to boil lemon juice, zest, sugar and eggs whisking constantly, the mixture will thicken up. -
“It's Diner Time!”
Voted #3 Diner #1 Diner in in the Country Georgia “It’s306 CobbDiner Parkway Time!” • Marietta, GA 30060 Phone: (770) 423-9390 • Fax: (770) 499-9814 Visit our other locations: C 4EXAS2OADHOUS !UTHENTI E 3696 Austell Road 3185 Canton Road 2710 Canton Road (770) 434-3535 (770) 218-3474 (770) 427-0490 4751 Sandy Plains Rd 2810 East-West Conn. (470) 767-8771 (470) 299-9700 mariettadiner.com Breakfast ServedServed 2424 HoursHours Eggs and Omelette Platters are served with choice of home fries, French fries, grits or sliced tomatoes and choice of toast (white, wheat or rye) or biscuit JuicesJuices andand FruitsFruits Juice (20-oz.) Orange, grapefruit, tomato, grape, apple, cranberry or V-8 3.65 Whole Banana 1.10 Chilled Fruit Salad Bowl 5.95 | Cup 3.95 Fresh Strawberries Country Fried Bowl 5.95 | Cup 3.95 Steak & Eggs Eggs Served with choice of grits, home fries or sliced Eggs tomatoes. Bread choices are toast, biscuit or pita. Bagel or English muffin .50 extra Two Eggs, any style 5.75 • With Ham, Bacon, or Sausage 9.45 • With Canadian Bacon or Country Ham 9.95 16-oz. Hamburger Steak & Eggs 14.75 HERCULES STEAK & EGGS Grilled Chicken Breast & Eggs 10.99 Jumbo 16-oz. rib eye steak with three eggs 28.59 Grilled Pork Chops & Eggs 15.85 Corned Beef Hash & Eggs 10-OZ. N.Y. STRIP STEAK With two eggs 10.55 & THREE EGGS, ANY STYLE 19.95 Country Fried Steak & Eggs With Country Gravy 12.65 Romanian Steak & Eggs 24.39 Three-EggThree-Egg OmelettesOmelettes Served with choice of grits, home fries or sliced tomatoes. -
Blueberry Pie Was First Documented in “Appledore
Blueberry Pie Was First Documented In “Appledore Cookbook” In 1872 National Blueberry Pie Day is observed each year on April 28. It honors one of America’s favorite desserts. Blueberry Pie Has been enjoyed since the early American settlers Blueberry Pie Is the official state dessert of Maine Blueberry Pie Was documented in the Appledore Cook Book in 1872 Blueberries are one of the healthiest fruits on the market Blueberries Inhibit cancer development Blueberries Can help prevent urinary tract disease Blueberries Assist in maintaining normal blood pressure Blueberries Helps reduce blood sugar and symptoms of depression Blueberries Enhance memory Blueberries are one of the only natural foods that are truly blue in color. The pale, powder-like protective coating on the skin of blueberries is called “bloom.” Bloom indicates fresh berries. According to some studies, blueberries have been part of the human diet for at least 13,000 years. A blueberry extract diet improves balance, coordination, and short-term memory in aging rats. Blueberries are the official berries of Nova Scotia, Canada. The anthocyanin present in blueberries is good for eyesight. Blueberries are the fruits of a shrub that belong to the heath (Ericaceae) family whose other members include the cranberry and bilberry as well as the azalea, mountain laurel and rhododendron. Blueberries grow in clusters and range in size from that of a small pea to a marble. Blueberries are native to North America where they grow throughout the woods and mountainous regions in the United States and Canada. This fruit is rarely found growing in Europe and has only been recently introduced in Australia. -
LEMON MERINGUE PIE PREP TIME: 45 MINUTES PLUS 1 HOUR CHILLING TIME COOK TIME: 20 MINUTES SERVES: 6-8 Tangy, Zesty and Tart
LEMON MERINGUE PIE PREP TIME: 45 MINUTES PLUS 1 HOUR CHILLING TIME COOK TIME: 20 MINUTES SERVES: 6-8 Tangy, zesty and tart. You can’t go wrong with this classic - INGREDIENTS FOR PASTRY INGREDIENTS FOR LEMON CURD INGREDIENTS FOR MERINGUE a fluffy toasted meringue topping, it’s impossible to resist. Serve 240g plain flour 100g caster sugar 225g caster sugar with a glass of Nyetimber’s Cuvee Chérie Multi-Vintage for 1 tablespoon icing sugar 90g corn flour 3 Clarence Court Old Cotswold Legbar a touch of decadence. 1 lemon, finely zested 120ml lemon juice (approx. 3 lemons) plus egg whites Pinch of salt finely grated zest of 1 lemon Serving suggestion: fresh raspberries and 125g unsalted butter, chilled and cubed 2 tablespoons Limoncello (optional, if not lemon zest 2 Clarence Court Old Cotswold Legbar using make up with extra lemon juice) Nyetimber Cuvee Chérie Multi-Vintage, egg yolks and 1 egg white 80g unsalted butter, chilled and cubed to serve 4 Clarence Court Old Cotswold Legbar egg yolks METHOD In a large mixing bowl combine the flour, icing sugar, salt and lemon zest. Rub the butter into the flour using your fingertips until flakes have formed. Make a well in the centre and add the egg yolks and 1 tablespoon of ice cold water. Use a dinner knife to incorporate the flour into the liquid and form a rough ball of dough. Use your hands to pat it into a disc. Cover in clingfilm and place in the fridge for 30 minutes. Once the pastry has chilled, lightly dust a clean work surface with flour. -
How to Make the World's Best Blueberry Pie!
PickYourOwn.org Where you can find a pick-your-own farm near you! Click on the printer icon that looks like this: (at the top left, to the right of “save a copy”) to print! See www.pickyourown.org/alllaboutcanning.htm for many other canning directions and recipes How to make the World's Best Blueberry Pie! Want to make the best blueberry pie you've ever had, and don't want to spend all day in the kitchen combing the Internet or studying overly complicated recipes. Anyway, this pie is so easy and has stood the test of time. What makes it different from other blueberry pies is: it's mostly blueberries, not crust or sugar; and the combination of spices is superb! And it doesn't matter if you're not a chef or have never made a pie before! Following these illustrated directions ANYONE can cook a perfect blueberry pie! Ingredients and Equipment (per 9 inch deep dish pie) 3 to 4 cups Blueberries - fresh or frozen (without syrup) Sweetener: One 9 inch deep-dish Pie Plate - (grocery stores sell both o 2/3 cup granulated (ordinary disposable pie pans and glass pans. Get the deep type! table) Sugar 7 Tablespoons corn starch (for those of you in the British OR Isles, you know it as "corn flour"). You may also use an o 1/3 cup sugar and 1/3 cup equivalent amount of flaked tapioca instead (the tapioca Splenda (Splenda works in pie balls don’t dissolve). recipes, but not by itself. The 3 Tablespoons water (or grape juice) pie turns out heavy and with 2 Tablespoons lemon juice much less flavor). -
Let's Preserve Fruit Pie Fillings.Pub
LET’S PRESERVE FRUIT PIE FILLINGS General Tasty fruit fillings for pies, pastries and dessert toppings can be prepared at home. Clear Jel®, a modified starch, produces excellent consistency even after fillings are canned and baked. Other household starches break down, resulting in a runny sauce. There are two types of Clear Jel®, instant and regular. “Instant” does not require heat to thicken. The product will thicken once the liquid is added. “Regular” must be heated. When canning pie fillings, be sure to purchase the “regular” Clear Jel® product. Clear Jel® is currently not available in grocery stores. Check the last page of this flyer for a local list and web sites. One pound of Clear Jel® equals about 3 cups. Because the variety of fruit may alter the flavor of a fruit pie, prepare a single quart first. Adjust the sugar and spices in the recipe to suit your personal preferences. How- ever, the amount of lemon juice should never be altered because it insures the safety and storage stability of the fillings. When using frozen berries, select unsweetened fruit. If sugar has been added, rinse it off while the fruit is frozen. Collect, measure and use the juice from thawing fruit to partially replace the water specified in the recipe. Use ¼ cup Clear Jel® per quart or 1 ¾ cups for 7 quarts. Apple Pie Filling Ingredients 1 Quart 7 Quarts Blanched, sliced fresh apples 3 - 1/2 cups 6 quarts Granulated sugar ½ cup 3 cups Clear Jel® ¼ cup 1-1/2 cups Cinnamon ½ tsp. 1 tbsp. Cold water ½ cup 2-1/2 cups Apple juice ¾ cup 5 cups Bottled lemon juice 2 tbsp. -
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 -
Northern Junket, Index
CTT3 I —•\ I •—I I I N D E I I X Digitized by the Internet Archive in 2011 with funding from Boston Library Consortium Member Libraries http://www.archive.org/details/northernjunketinOOpage I ND O NORTHERN JUNKI VOLUME 1. - NUMBER 1. THROUGH VOLUME 14.- NUMBER 9 APRIL 1949. THROUGH JULY 1984. RALPH PAGE - EDITOR AND PUBLISHER. INDEX Compiled and Published by Roger Knox INDEX TO NORTHERN JUNKET COPYRIGHT 1985 by Roger C. Knox Roger C. Knox 702 North Tioga Street Ithaca, NY 14850 TO THE MEMORY OF RALPH PAGE THIS WORK IS RESPECTFULLY AND AFFECTIONATELY DEDICATED "He was a very special human being." (Dave Fuller) "It was a sad day for the dance world when he passed on. He left thousands of friends, and probably hundreds of his-taught Contra-callers who will perpetuate his memory for some time to come." (Beverly B. Wilder Jr.) "All who knew him have suffered a great loss." (Lannie McQuaide) "About very few can it be truly said that 'He was a legend in his own time,' but Ralph certainly was and is such a legend. The world of dance is a richer place because he was here." (Ed Butenhof) ACKNOWLEDGEMENTS There is a danger when one starts naming those who helped in a task that someone may have been left off the "Honor Roll." To avoid that problem 1 wish to thank everyone who gave me any encouragement, advice, orders for the Index, or anything else one can imagine. I wish specifically to thank several people who played an important role in this endeavor and I will risk the wrath of someone I may have missed but who will nevertheless live in my heart forever. -
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