Scones Information Sheet
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January Menu V= Vegan Gf = Gluten Free Meals Can Be Specialized to Meet Dietary Needs Upon Request
2021 January Menu V= vegan gf = gluten free Meals can be specialized to meet dietary needs upon request. All Meals Are Served with Fruit and Milk in compliance with the School Breakfast Program and National School Lunch Program Monday Tuesday Wednesday Thursday Friday 4 5 6 7 8 B: Muffin + yogurt B: Whole-Grain Cereal B: Bagel + Cream Cheese L: Sunbutter + Jelly Sandwich (V) L: Black Beans + Rice (V) L: Chicken Drumsticks Carrots and Hummus Sweet Potatoes Greens beans Whole-Wheat Roll 11 12 13 14 15 B: Oatmeal bake + yogurt B: Waffles and Sausage B: Cheddar Biscuit & Jam B: Whole-Grain Cereal B: Banana Bread L: Spaghetti + Meatballs L: Mac + Cheese L: Cheese Ravioli L: Veggie Fried Rice (V) L: Chicken Tikka Masala Kale Salad Maple Carrots Roasted Potatoes Sautéed Corn Cauliflower 18 19 20 21 22 Martin Luther King JR Day Inauguration Day B: Bagel + Cream Cheese B: Whole-Grain Cereal B: Muffin + yogurt L: Chicken Fajitas L: Vegetarian Lasagna L: Pasta Salad + Cheese Refried Beans, Salsa + Cheese Salad, Whole Wheat Roll Green Beans 24 25 26 27 28 B: Whole-Grain Cereal B: Cranberry Scone + Yogurt B: B: Waffles and Sausage B: Sweet potato bread pudding B: Granola + Yogurt L: Turkey Tacos L: Chicken Caesar Salad L: Cheese Ravioli (V) L: Sunbutter + Jelly Sandwich (V) L: Black Beans + Rice (V) Pico de Gallo + Plantains Carrots + Hummus Roasted Potatoes Carrots + Hummus Sweet Potatoes Menu de Enero 2021 V= vegano gf = sin gluten Las comidas se pueden especializar para satisfacer las necesidades dietéticas a pedido. Todas las comidas se sirven con frutas y leche de conformidad con el Programa de desayuno escolar y el Programa nacional. -
LUNCH DELIVERY ORDER FORM Name Telephone No
LUNCH DELIVERY ORDER FORM Name Telephone No. Please hand the top form to the delivery person and keep the pink sheet for yourself/telephone 01787 313691/email [email protected] Please tick choices All main meals served with seasonal vegetables MONDAY 23rd TUESDAY 24th WEDNESDAY 25th THURSDAY 26th FRIDAY 27th SATURDAY 28th SUNDAY 29th August August August August August August August Daily Special: Daily Special: Daily Special: Daily Special: Daily Special: Daily Special: Daily Special: Macaroni cheese, Roast beef Pork hot pot Creamy chicken Breaded Cod Hunters Chicken Roast pork bacon & leeks Vegetables/Salad Vegetables/Salad pie Vegetables/Salad Vegetables/Salad Vegetables/Salad Vegetables/Salad Vegetables/Salad Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Fruit crumble Ginger pudding Profiteroles Vanilla Lemon delight Rhubarb & Eve’s Pudding Cheesecake orange Crumble tart Fruit Salad Fruit Salad Fruit Salad Fruit Salad Fruit Salad Fruit Salad Fruit Salad Vegetarian: Vegetarian: Vegetarian: Vegetarian: Vegetarian: Vegetarian: Vegetarian: Macaroni cheese Stuffed pepper Vegetable hot pot Vegetable Pie Vegetable pasta Tomato, basil & Nut roast bake Mozzarella Tart Jacket Potato Jacket Potato Jacket Potato Jacket Potato Jacket Potato Jacket Potato Jacket Potato Cheese/Tuna/Baked Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Beans/Meat or Veg or Veg Chilli/Baked or Veg Chilli/Baked or Veg Chilli/Baked or Veg Chilli/Baked -
We're A' Jock Tamson's Bairns
Some hae meat and canna eat, BIG DISHES SIDES Selkirk and some wad eat that want it, Frying Scotsman burger £12.95 Poke o' ChipS £3.45 Buffalo Farm beef burger, haggis fritter, onion rings. whisky cream sauce & but we hae meat and we can eat, chunky chips Grace and sae the Lord be thankit. Onion Girders & Irn Bru Mayo £2.95 But 'n' Ben Burger £12.45 Buffalo Farm beef burger, Isle of Mull cheddar, lettuce & tomato & chunky chips Roasted Roots £2.95 Moving Munros (v)(vg) £12.95 Hoose Salad £3.45 Wee Plates Mooless vegan burger, vegan haggis fritter, tomato chutney, pickles, vegan cheese, vegan bun & chunky chips Mashed Tatties £2.95 Soup of the day (v) £4.45 Oor Famous Steak Pie £13.95 Served piping hot with fresh baked sourdough bread & butter Steak braised long and slow, encased in hand rolled golden pastry served with Champit Tatties £2.95 roasted roots & chunky chips or mash Cullen skink £8.95 Baked Beans £2.95 Traditional North East smoked haddock & tattie soup, served in its own bread Clan Mac £11.95 bowl Macaroni & three cheese sauce with Isle of Mull, Arron smoked cheddar & Fresh Baked Sourdough Bread & Butter £2.95 Parmesan served with garlic sourdough bread Haggis Tower £4.95 £13.95 FREEDOM FRIES £6.95 Haggis, neeps and tatties with a whisky sauce Piper's Fish Supper Haggis crumbs, whisky sauce, fried crispy onions & crispy bacon bits Battered Peterhead haddock with chunky chips, chippy sauce & pickled onion Trio of Scottishness £5.95 £4.95 Haggis, Stornoway black pudding & white pudding, breaded baws, served with Sausage & Mash -
Baking Sciences: Fat Functions Scones
Baking Sciences: Fat Functions Scones Lab Goal: The Scone labs will introduce students to baking ingredients and methods common to “quick breads” and a commercial product sold from this category. Scones are a profitable baked good often sold wherever there are coffee or tea kiosks or shops. Students may also create, prepare, price and market a value-added (designer) scone. Food History: The Scottish are especially known for scones. Scottish scones are often less sweet than American scones, made with butter or lard, and may contain rolled oats. Scottish scones may also be baked on a “girdle” (griddle), instead of in an oven. Scones are considered ”quick” breads since they are leavened with baking powder or baking soda and cream of tartar. They may be plain, but often have a wide variety of sweet or savory ingredients. Scones should be golden on the outside and tender and flaky inside, like a slightly sweetened biscuit. Quick Breads Technology Assignment: are classified by types of batter. Butter Web Quest: Pour batter: See how butter is made, quality factors and how to prepare it Pancakes, waffles, yourself at http://webexhibits.org/butter/ cornbread Great Baking Techniques at www.landolakes.com More links at The Butter Institute. www.butterinstitute.org Drop batter: More Scone How-tos: www.bettycrocker.com Muffins, drop biscuits, Click Baking Basics; Tips & Techniques loaf-style quick breads Soft dough: Teacher Review: Scones, rolled & cut Terms and Techniques for “cutting” butter into flour biscuits (view on Bakers Dozen Lessons www.homebaking.org -
Guardian and Observer Editorial
guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To.. -
Be-Ro Recipes, Unless Otherwise Stated
www.be-ro.co.uk Recipe Inspiration From the www.be-ro.co.uk website. www.be-ro.co.uk Be-Ro Recipe Book Since 1923 and now in its 41st Edition ! Containing over 125 recipes, and helpful hints and tips Order your copy on-line at www.be-ro.co.uk Baking Basics Here you'll find all the information you need to becoming a baking expert. From choosing your ingredients through to testing your finished cake, all the help you need is right here. - Basics Recipe Remedies If your sponge is too soggy or your pastry is too crumbly, we have - Remedies the solution right here. Our helpful advice will give you all the answers you need to solve those tricky baking problems. - Recipes Recipe Inspiration Here you'll find great ideas for all kinds of recipes, from quick and easy meals through to recipes for the baking expert. Welcome to Baking Basics These are core recipes and skills and other information that you’ll need for preparing many of the other recipes in this collection. But more than that… these basics will provide you with the fundamental - Basics knowledge that will serve you well for all your baking needs in future ! • A Word about our Recipes • Melting Method • A Word on Ingredients • Metric / Imperial Measurements - Remedies • Baking with Be-Ro • Other Useful Measures • Batch Baking • Oven Management • Cake Basics • Pastry Basics • Celebration Fruit Cakes • Pie Basics • Choux Pastry • Rolling Brandy Snaps - Recipes • Cooking in your Microwave • Rough Puff Pastry • Creaming Method • Rubbed in Method • Flaky Pastry • Shortcrust Pastry • Flan Basics • Steamed Puddings • Home Freezing • Suet Pastry • Lining a Pudding Basin • Whisking Method A Word about our Recipes… We have categorised our recipes in order to help you judge the level of expertise required for each one. -
Raspberry Scones
RASPBERRY SCONES Breakfast on the go at the farm often involves scones. Though the flavors switch seasonally, this basic raspberry scone is my favorite. The acid of the berry blends with the buttery flour and all is well in the world. If you don’t have einkorn flour, regular all purpose can be substituted (though it’s not nearly as flavorful). INGREDIENTS − 360g all-purpose einkorn flour − ½ cup dehydrated whole cane sugar − 1 tablespoon baking powder − ¾ teaspoon sea salt − 8 tablespoons cold butter, cut into small cubes − 180g whole milk or cream − 2 cups fresh raspberries INSTRUCTIONS 1. Preheat the oven to 425 degrees. 2. In a large bowl, sift together the flour, sugar, baking powder, and sea salt. 3. Add in the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dough until it resembles course sand. 4. Add the milk into the flour and use a spatula to gently combine. Add in the raspberries and gently knead until the dough comes together in a ball. 5. Use your hands to form the dough into a 9” round. 6. Cut the dough circle in half. The half again, crosswise. Cut each piece into two. This should form eight, equal scones that resemble a pizza slice. 7. Gently pick up each scone and space them evenly onto a parchment lined baking sheet. 8. Bake for 20 minutes, until lightly golden. 9. Remove from the oven and dust with powdered sugar or drizzle with honey before serving. NOTES ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________. -
Baker Tom's Bread Ingredients List MAR 2021
Baker Tom Ingredients Guidelines March 2021 Product Ingredients Any allergens traces Sweet treats Hot Cross Buns / Hot Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Raisins, Water, Milk, Mixed Gluten, Milk, Egg Veg Cross Loaf Peel (Orange Peel, Lemon Peel, Glucose-Fructose Syrup, Salt, Citric Acid, Preservative (Sulphur Dioxide)), Sugar, Butter (Milk), Egg, Yeast, Mixed Spices, Salt, Rapeseed Oil, Baking Powder, Orange Juice. Croissant White Wheat Flour (with added Calcium Carbonate, Iron, Niacin & Thiamin), Butter (Milk), Water, Gluten, Milk Veg Sugar, Yeast, Whole Milk Powder, Wheat Gluten, Salt, Emulsifier (Rape Lecithin), Flour Treatment Agents (Ascorbic Acid, Alpha-Amylases, Hemicellulases). Pain Au Chocolat White Wheat Flour (with added Calcium Carbonate, Iron, Niacin & Thiamin), Butter (Milk), Water, Gluten, Milk, Soya Veg Chocolate 10% (sugar, cocoa mass, cocoa butter, emulsifier(Soya Lecithin), natural vanilla flavour), Sugar, Yeast, Whole Milk Powder, Wheat Gluten, Salt, Emulsifier (Rape Lecithin), Flour Treatment Agents (Ascorbic Acid, Alpha-Amylases, Hemicellulases). Pain Aux Raisin Water, White Wheat Flour (with added Calcium Carbonate, Iron, Niacin & Thiamin), Butter (Milk), Gluten, Milk, Egg Veg Raisins (9%), Eggs, Sugar, Modified Starch, Yeast, Skimmed Milk Powder, Powdered Whey (Milk), Salt, Wheat Gluten, Emulsifier (Rape Lecithin), Vanilla, Stabilizers (Calcium Acetate, Tetrasodium Diphosphate), Fruit & Plant Extract (Carrot, Paprika, Tumeric), Flour Treatment Agent (Ascorbic Acid), Enzymes(Hemicellulases, -
Walkers Shortbread Unveils Mini Crunchy Oatmeal Cookies at the NASFT's 2013 Winter Fancy Food Show
FOR IMMEDIATE RELEASE January 15, 2013 Media Contact: Brittany Southwick PMG Public Relations (802) 863-3929 x107 [email protected] Walkers Shortbread Unveils Mini Crunchy Oatmeal Cookies At The NASFT’S 2013 Winter Fancy Food Show – An All-Natural, GMO-Free Addition to the Brand’s Line of Bite-sized Cookies – HAUPPAUGE, NEW YORK – Walkers Shortbread, the much-loved and family-owned Scottish shortbread bakery, expands its successful line of mini cookie varieties with the release of new Mini Crunchy Oatmeal Cookies. Baked with whole grain oats, the new cookies will be sampled at the 38th Annual NASFT (National Association for the Specialty Food Trade) Winter Fancy Food Show in San Francisco, Calif. from January 20 to 22 at booth #746. Walkers’ first-ever oatmeal cookie will satisfy sweet-tooth cravings for consumers who are looking for gourmet bite sized foods with clean and simple ingredients. “Oats are a quintessentially Scottish food,” says Steve Dawson, president of Walkers Shortbread. “Oats are used in porridge, skirlie (a form of white pudding), oatcakes, and now the Walkers family is proud to bake them into these bite-sized, crunchy and buttery cookies.” The Mini Crunchy Oatmeal Cookie package contains 28 bite-sized indulgences and come in a convenient re-sealable ‘grab and go’ bag. The cookies contain only all-natural ingredients and are made with whole grain oats, sweet creamery butter, whole-wheat flour and a lick of Golden Syrup. The 4.4-ounce bag will be available for purchase online at www.walkersus.com and retail stores nationwide, with a suggested retail price of $3.49. -
Journal and Courier Online
PUBLISHED: 04-30-06 5:00 AM EST E-mail this article Printable version Lafayette woman finds the "perfect" scone mix and finds her market worldwide [email protected] Another wet, gray day in London. You escape to a cozy tea room, ditch your soggy umbrella, and savor one of the glories of Western civilization: a hot, buttery, biscuit-like British pastry called a scone. Heaven can wait, luv. Over the course of 20 years, Debbie Anderson of Lafayette has perfected six scone recipes. Her company, Victorian House Scones, ships the mixes all over North America. "We were in England for two weeks, and we love scones," says John Cwik, a former Brit. "We thought Debbie Anderson's were better than the ones we had in England. That's the absolute truth." He and his wife, Sallie, run The Old Brick Inn, a bed and breakfast on Maryland's Eastern Shore. (By Frank Oliver/Journal and Courier) "I am absolutely addicted to them," Cwik says. "Our guests just rant and rave over them. With Debbie's permission, we tell them they are homemade, that the recipe has been passed down for generations." Victorian House Scones mix, enough for 16 scones, sells for Anderson is amazed at how her little business has $6.75 to $7.50 per bag at Farmhouse Pies by Rosemary, taken off. But a scone, she says, is a "fun product" 551 Beck Lane; The Green Door, 834 Main St.; and Two that can make a breakfast or a tea special. Cookin’ Sisters Speciality Foods, 210 S. -
Bakery & Breads Directory
BAKERY & BREADS DIRECTORY Bakery Breads 2018 - Cover.indd 2 01/10/2018 16:16 WELCOME to the Bakery & Breads Directory Published October 2018 Prices in this brochure correct at time of printing. Subject to market price changes. Confirm current price at time of dispatch. Bakery Breads 2018 - Inside Cover.indd 1 03/10/2018 11:06 Let us INSPIRE YOU Want to develop your menus to offer your customers more? Come and explore the Total Foodservice range as we cook up some of our most relevant product lines for your business and present them in new and innovative ways. Our aim is to send you away with a little seed of inspiration for you to turn into your own menu masterpiece. You can even get hands on and trial the products for yourself in our kitchen, or simply sit back and let us do the work while you have a team meeting with your chefs and managers in our presentation and meeting rooms. OUR FACILITIES Our Clitheroe Depot has a fully fitted kitchen which is light and spacious with a homely feel, giving you and your team plenty of room to experiment with the food. Or sit back and let us demonstrate for you in our adjacent presentation room with viewing/serving window – comfortable for 8 people and opens up to accommodate 16. At our Huddersfield Depot we have a newly fitted training & demonstration kitchen. Join us and let us demonstrate our products and inspire you with new ideas for your menus. We also have a full Barista set up with a cosy space for you to sit and relax. -
Grand Central Terminal, 89 East 42Nd Street, New York, Ny 10017 Catering Menu
EMAIL [email protected] TO PLACE AN ORDER. DELIVERY AVAILABLE. GRAND CENTRAL TERMINAL, 89 EAST 42ND STREET, NEW YORK, NY 10017 CATERING MENU BREAKFAST small serves up to 8 persons; large serves up to 12 persons small large PLATTERS PASTRIES, MUFFINS & SCONES PLATTER $60.00 $85.00 small includes any 8 pastries or muffins and any 6 scones large includes any 12 pastries or muffins and any 9 scones pastries: plain croissant, chocolate croissant, cinnamon swirl bun, poppy & sesame seed twist muffins: blueberry-corn muffin, banana oat muffin scones: raspberry scone, chocolate scone, cheddar cheese biscuit BAGEL & SPREADS PLATTER $40.00 $60.00 assortment of plain, sesame seed, everything, cinnamon raisin and whole wheat bagels with plain, smoked and scallion cream cheese, butter add smoked salmon $115.00 $175.00 add whitefish salad $90.00 $135.00 MORNING BUN PLATTER $50.00 $75.00 assortment of marble rye, whole wheat and muesli buns with cream cheese, havarti cheese, butter, peanut butter and jam, ham and cheese, cream cheese and smoked salmon YOGURT PARFAIT & FRUIT SALAD PLATTER $95.00 $145.00 assorted yogurt parfait & fresh, seasonal fruit GREAT NORTHERN BREAKFAST BASKET $115.00 $175.00 assorted Danish pastries, fresh-baked bread and fresh fruit salad CATERING MENU BREAKFAST A LA CARTE price per each yogurt parfait $5.50 bagel breakfast sandwiches egg & cheese $5.00 bacon, egg & cheese $8.50 ham, egg & cheese $7.50 avocado, egg & cheese $7.50 bacon, lettuce & tomato $6.25 smoked salmon, cream cheese, onions & capers $10.45 whitefish