Brochure (8 1/2 X 11, Landscape, 2-Fold)

Total Page:16

File Type:pdf, Size:1020Kb

Brochure (8 1/2 X 11, Landscape, 2-Fold) CUSTOM CAKES Cake flavors: Vanilla, Chocolate, Chocolate Chip Pound Cake, Lemon Pound Cake, Carrot, Red Velvet Basic Filling: Vanilla Buttercream, Chocolate Buttercream, Lemon Buttercream, Oreo Buttercream, Mocha, Peanut Butter Buttercream, Hazelnut Buttercream, Raspberry Jam Premium Filling: Chocolate Ganache, Cream Cheese, Lemon Curd, Lemon ALLERGY NOTICE Mousse, Chocolate Mousse, Nutella, Cannoli, Custard, Fresh Fruit & Whipped Cream All food is prepared in a facility and/or equipment where gluten, nuts, dairy, and soy are used. Basic Frosting: Vanilla Buttercream, Chocolate Buttercream, Lemon bakery Buttercream, Mocha Buttercream, Hazelnut Buttercream IN STORE AVAILABILITY Premium Frosting: Though we make everything fresh on premise every day, Chocolate Ganache, Cream Cheese, Whipped Cream product availability in store varies daily. Please call us at SIZING & PRICING 215-493-1548 to place an advance order. Price starts at Price starts at Cake Size Feeds Vanilla, Chip, Carrot, Red PARTY FAVORS Chocolate Velvet 7” 8 $27 $29 Our beautiful royal iced cookies, delicate French macaroons, and specialty cupcakes are among a few of the items that we can 8” 12 $35 $42 individually package as party favors for your next wedding, Menu 9” 18 $42 $55 bridal/baby shower, bar/bat mitzvah, birthday or any special occasion. Please contact our Bakery Specialist for details and 10” 25 $50 $65 pricing. 12” 35 $70 $90 CATERING Half Sheet 50 $90 $125 We are happy to service you with a wide range of catering Full Sheet 100 $180 $220 packages, including breakfast platters, beautiful and versatile dessert trays and personalized favors for your next special event Premium Filling/Frosting - extra charge applies or corporate function. Please speak with our Bakery Specialist! Please allow PLEASE SEE OUR CATERING & HOLIDAY 72 hour notice on all basic custom cakes. MENUS FOR ADDITIONAL OFFERINGS Basic custom cake consists of simple design, a message and one filling flavor. Prices Subject to Change v1.20 1108 Taylorsville Road 7 day notice for character/special decoration cakes. Character/special decorations starts at an Washington Crossing, PA additional charge of $20. 10 day notice for edible image. Image additional cost $20 For Tier/special event cakes 3 week minimum notice 215-493-1548 CUPCAKE CAKES Vanilla, chocolate, red velvet, or carrot cupcakes arranged on a www.colonialfarms.com board, frosted and decorated with your favorite theme. 18 cupcake minimum, please contact our Bakery Specialist for pricing. OUR SIGNATURE CAKES & BABY CAKES JUMBO COOKIES PASTRIES Chocolate Truffle Chocolate cake filled with chocolate buttercream Chocolate Chip $2.25 Coconut Macaroon $2 French Macarons Assorted Flavors Available. Makes a great party favor too! Please speak to a Bakery Specialist. $2 ea. covered with dark chocolate ganache and decorated with French chocolate Oatmeal Raisin $2.25 Mudslide $2.50 curls weet butter crust with a chocolate ganache layer filled with Chip-less $2 Sugar Cookie $2.50 Fruit Tart s 7” serves 10 - $29 3” Baby - $3.95 custard and topped with seasonal fresh fruit. Linzer Tart – short bread cookie with a layer of raspberry jam $2.50 Chocolate Raspberry Chocolate cake layered with French 9” serves 8 - $29 4” - $4.95 Special order sugar or royal icing cookies [1 dz min]. Large Chocolate raspberry preserves covered with rich chocolate ganache and decorated Lemon Tart homemade lemon curd in a sweet butter crust topped with with gold dusted fresh raspberries Chip Cookie Cakes Available. Please see our Bakery Specialist for details meringue. 7” serves 10 - $27 3” Baby - $3.95 and pricing. 9” serves 8 - $29 4” - $4.95 Carrot The best carrot cake you will ever taste layered with sweet cream Frangipane w/Seasonal Fruit rich almond cream with a thin cheese frosting and decorated with crushed walnuts COOKIES BY THE POUND $13.99lb. - $15.99LB. layer of raspberry jam topped with seasonal fruit baked in a butter tart 7” serves 10 - $29 3” Baby - $3.95 crust. Peanut Butter, Butter Cookies, Pecan Crescent Cookies, 9” serves 8 - $29 4” - $4.95 Raspberry Almond Vanilla cake layered with French raspberry Almond Macaroon, Margarite, Biscotti [Chocolate Chip preserves covered with vanilla buttercream, toasted almonds and fresh Tiramisu vanilla sponge cake with layers of coffee flavored mascarpone raspberries and Walnut], Schnecken, Greek Butter Cookies filling dusted with cocoa. 7” serves 10 - $27 3” Baby - $3.95 8”x8” serves 14 - $39 $4.95 per slice Lemon Coconut Vanilla cake layered with lemon buttercream BAKERY TRAYS Lemon Chiffon lemon chiffon cake with a thin layer of raspberry jam, covered with vanilla buttercream and sweet coconut layers of lemon mousse, topped with lemon curd and fresh raspberries 7” serves 10 - $27 3” Baby - $3.95 Cookie Tray our classic COLONIAL FARMS assorted cookies, 8”x8” serves 14 - $39 $4.95 per slice Chocolate Peanut Butter Vanilla cake layered with peanut including: chocolate chip, oatmeal raisin, peanut butter, brownies, Cheesecake mixed fruit, strawberry, Oreo, chocolate chip, pumpkin butter buttercream covered with rich chocolate ganache and decorated with margarite, schnecken, pecan crescent, almond macaroon, greek [Seasonal] chocolate sprinkles and peanut butter cups 7” serves 8 - $29 $4.95 per slice 7” serves 10 - $27 3” Baby - $3.95 butter, butter cookies, chocolate chip biscotti and walnut biscotti. Petit [6-10ppl] $24 / Small [12-15 ppl] $45 / Flourless Chocolate Cake decadent dark chocolate cake topped Our Famous Chocolate Chip Chocolate chip pound cake layered Medium [20-30 ppl] $69 / Large [40-50 ppl] $99 with our luscious ganache and berries. and frosted with vanilla buttercream and decorated with French chocolate 7” serves 8 - $29 $4.95 per slice curls Mini Sweet Tray assorted mini pastries including Eclairs, 7” serves 10 - $27 3” Baby - $3.95 Vanilla Bread Pudding sweet bread, raisins, and pecans baked in Cannoli, Cream Puffs, Almond Macaroons, Brownie, Rocky Road vanilla custard with a creamy vanilla bean sauce. Oven ready, simply warm CUPCAKES Brownie, Schnecken, Baklava and Chocolate Covered for your guests. Strawberries. Small Serves 10 - $20 Large Serves 20 - $40 Decorated Buttercream – Vanilla or Chocolate Cupcakes Small [12-15 ppl] $49 / Medium [20-30 ppl] $79 / Large [40-50 ppl] $109 Chocolate Bread Pudding sweet bread baked in an imported with Buttercream frosting $2.50 chocolate custard with a creamy vanilla bean sauce. Oven ready, simply Chocolate Mousse – Chocolate cupcake with a swirl of Breakfast Tray assorted muffins, danish and coffee cakes pre- warm for your guests. chocolate mousse dipped in chocolate ganache $2.50 sliced. Custom breakfast tray also available. Small Serves 10 - $20 Large Serves 20 - $40 Small [8-10 ppl] $25 / Medium [15-20 ppl] $40 / Large [25-30 ppl] $60 Chocolate Peanut Butter Mousse – chocolate cupcake Traditional Spanish Flan a rich custard dessert cooked with its with a swirl of chocolate peanut butter mousse drizzled with own caramel sauce. peanut butter and chocolate ganache $2.50 BREAKFAST PASTRIES & COFFEE CAKES 6” serves 8 - $24 $8.99 LB Chocolate Mousse Dome decadent chocolate mousse with a Red Velvet – with cream cheese frosting $2.50 Jumbo Muffins – $2.99 flourless chocolate cake center covered in chocolate ganache $4.95 Carrot – with cream cheese frosting and walnuts $2.50 lemon blueberry, lemon strawberry, lemon poppy seed, lemon raspberry, Éclair pate choux pastry filled with vanilla pastry cream topped with almond peach, orange cranberry walnut, chocolate chip, pumpkin, pumpkin - chocolate fondant $3.95 Mini Éclair $18 per dozen Lemon Mousse [seasonal] – vanilla cupcake with a swirl of apple, carrot, oat bran, corn, corn jalapeno cheddar lemon mousse $2.50 Cannoli Classic plain or chocolate covered cannoli shell filled with a Lemon Blueberry Scones $2.99 Pumpkin [seasonal] – with cinnamon cream cheese frosting mascarpone cream filling $3.95 Mini Cannoli $18 per dozen $2.50 Coffee Cakes $11.99-$13.99 lemon pound cake, Jewish apple cake, blueberry crunch cake, banana Napoleon buttery puff pastry layered with vanilla pastry cream Ask our Bakery Specialist about custom cupcake design and cupcake cakes! chocolate chip cake, black & white fudge cake custard topped with chocolate fondant $3.95 Loaves - $6.99-$7.99 BROWNIES & BARS pumpkin nut, pumpkin raisin, cranberry nut, cornbread, corn jalapeno 9” PIES cheddar, blueberry crunch, Jewish apple, lemon pound, black & white fudge Pecan Bars $3.50 Baklava $2.50 Fruit [apple, apple crumb, blueberry, blueberry crumb, cherry, Danish cherry, blueberry, apple, cheese $2.99 Lemon Bars $2.50 Plain Brownies $2 cherry crumb] $12, pecan $19, lemon meringue $16, pumpkin $13, Croissant plain or filled $2.99 Rocky Road Brownie – Brownie with cream cheese and coconut custard $16, chocolate mousse $19, key lime $16 chocolate chip middle layer, toasted marshmallows and Our Famous Greek Sweet Bread Long Braid $8, Sm. Round $10, Lg. Round $20 chocolate ganache top this decadent treat. $2.50 Prices subject to change v1.20 .
Recommended publications
  • A Taste of Teaneck
    .."' Ill • Ill INTRODUCTION In honor of our centennial year by Dorothy Belle Pollack A cookbook is presented here We offer you this recipe book Pl Whether or not you know how to cook Well, here we are, with recipes! Some are simple some are not Have fun; enjoy! We aim to please. Some are cold and some are hot If you love to eat or want to diet We've gathered for you many a dish, The least you can do, my dears, is try it. - From meats and veggies to salads and fish. Lillian D. Krugman - And you will find a true variety; - So cook and eat unto satiety! - - - Printed in U.S.A. by flarecorp. 2884 nostrand avenue • brooklyn, new york 11229 (718) 258-8860 Fax (718) 252-5568 • • SUBSTITUTIONS AND EQUIVALENTS When A Recipe Calls For You Will Need 2 Tbsps. fat 1 oz. 1 cup fat 112 lb. - 2 cups fat 1 lb. 2 cups or 4 sticks butter 1 lb. 2 cups cottage cheese 1 lb. 2 cups whipped cream 1 cup heavy sweet cream 3 cups whipped cream 1 cup evaporated milk - 4 cups shredded American Cheese 1 lb. Table 1 cup crumbled Blue cheese V4 lb. 1 cup egg whites 8-10 whites of 1 cup egg yolks 12-14 yolks - 2 cups sugar 1 lb. Contents 21/2 cups packed brown sugar 1 lb. 3112" cups powdered sugar 1 lb. 4 cups sifted-all purpose flour 1 lb. 4112 cups sifted cake flour 1 lb. - Appetizers ..... .... 1 3% cups unsifted whole wheat flour 1 lb.
    [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]
  • 17 X 11 Doublespread
    The Area’s largest selection of Kosher foods under one roof! STORE HOURS: Extended Holiday Hours 201 Reisterstown Road Baltimore, MD 21208 Sun. 7:30 am to 7 pm wed. 7:30 am to 11 pm PHONE: 410-653-2000 Mon. 7:30 am to 10 pm thuR. 7:30 am to 11 pm EMAIL: [email protected] tueS. 7:30 am to 10 pm FRi. 7:30 am to 5 pm SatuRday CloSed RETAIL Items sold in the following Departments: Fresh Meat, Fresh Fish, CUSTOMER Bakery, Deli, Dairy, Appetizing & Hot Food, are Approved by the SALES ON LY . K Vaad Hakashrus Of Baltimore K No Rain Checks when so stated on Sign or Label. For More Information on the Kosher Status of any product call The Star-K Hotline: 410-484-4110 CCS Express See our web site @ www.sevenmilemarket.com ATM W.I.C. for our weekly circular, contact information and directions to the store PRICES EFFECTIVE SUNDAY, SEPTEMBER 9, THRU FRIDAY, SEPTEMBER 14, 2012 CONSUMERS MUST USE THEIR OWN DISCRETION REGARDING THE KASHRUS STATUS OF INDIVIDUAL ITEMS. RROOSSHH HHAASSHHAANNAA The Seven Mile We Carry Market Family Check Our A Large Extended Selection of Wishes All Our Friends Holiday Rosh Store Hashana Greeting and Customers A Happy, Hours Cards Healthy, Prosperous and Meaningful New Year. RROOSSHH HHAASSHHAANNAA SSAALLEE!! In Order to Serve you Better and Quicker for your Holiday Fresh Meat & Poultry Needs, All Orders must be placed by Monday, September 10, 2012 And picked up by Friday, September 14, 2012 MEAT & POULTRY Family Pack Turkey Quartered Ground $ ¢ 1st Cut Beef LB.
    [Show full text]
  • Holiday Craft Show Bake Sale ~ ~ HELPFUL HINTS ~ ~ ​ ​
    Holiday Craft Show Bake Sale ~ ~ HELPFUL HINTS ~ ~ ​ ​ The Bake Sale has always been extremely successful due to the generous donations by all the Holy ​Ghost families. We appreciate your support and ask each family to please donate at least 3 baked items. Baked goods may be dropped off at the ​Field House​: Friday, November 9​th ​ from 3:00 pm to 7:00 pm Saturday, November 10​th ​ from 8:00 am to 11:00 am Sunday, November 11th from 9:00 am ​ to 11:00 am SHOW OFF YOUR HARD WORK! ​Display your cakes on a decorative plate or use a piece of sturdy cardboard wrapped in foil. A doily under the cake adds a nice touch. Please wrap your cakes with clear​ basket cellophane wrap; it makes it easier to see the product. Be creative -- add holiday themed ribbon, bows or decorations to make your baked goods attractive and festive.​ ​Please do not cover your baked goods with aluminum foil.​ Do not put baked items on a plate or tray that you want returned. CLEARLY LABEL ALL BAKED GOODS! ​Please include ingredients for those who may have allergies to nuts, etc. If your item is made from scratch attaching a recipe card attracts many buyers as they feel they are getting an extra bonus with their purchase. Some small items for our quick sale counter, such as brownies or bars, can be wrapped individually. Cookies, brownies, chocolate covered pretzels can be put in treat bags or small decorative boxes by the half dozen. Cupcakes must be plated or boxed, creatively wrapped, and ready for sale.
    [Show full text]
  • Concourse Club Recipes 2015-2016
    Concourse Club Recipes 2015-2016 Appetizers ..................................................................................................................................................... 2 Antipasta Squares ................................................................................................................................. 2 Buffalo Chicken Dip (Mild) .................................................................................................................... 2 Chili Cheese Dip..................................................................................................................................... 2 Chili Dip ................................................................................................................................................. 3 Cakes & Pies .................................................................................................................................................. 3 Jewish Apple Cake ................................................................................................................................. 3 Original Cake-Pan Chocolate Cake ........................................................................................................ 3 Pumpkin Roll ......................................................................................................................................... 4 Desserts ........................................................................................................................................................
    [Show full text]
  • Traditional Foods in Europe- Synthesis Report No 6. Eurofir
    This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
    [Show full text]
  • ENCYCLOPEDIA of FOODS Part II
    ENCYCLOPEDIA OF FOODS Part II art I of this book reviewed the relationship of diet to health and provided recommenda- Ptions for choosing foods and planning diets that contribute to health. The healthiest diets are based on a variety of plant foods—whole grains, vegetables, fruits, legumes, and nuts. Animal products and added fats and oils, sugars, and other sweeteners are best consumed in small quantities. The Food Guide Pyramid reviewed earlier in this book graphically emphasizes the proportions of these foods in the daily diet. Accordingly, we have arranged this section with priority given to grains, fruits, and vegetables—those items that should predominate at every meal and that most people need to consume in greater quantities. Animal products—meat and other high-protein foods and dairy foods—are also discussed. However, these are the foods that should make up relatively smaller parts of our diets. Part II introduces you to many foods from which you can choose and provides you with knowledge about the nutrients these foods have to offer. In addition, we provide informa- tion about the sources of the foods you purchase and eat—the individual plants and animals, how they are processed to the products that appear on store shelves, and some of the history of these foods in our diet. Before we introduce the foods themselves, we want to explain the arrangement and presentation of food items in these sections. Because this book is written for a North American audience, we have included food products that are available to most North Americans. Within the sections on Fruits and Vegetables, we have listed items by their common names in alphabetical order; when a food has more than one common name, the index should help in locating the item.
    [Show full text]
  • Tradition! Holy Days
    What’s Cooking BY KATHY HARRISON CIK A KIS PHOTO: IISTOCK.COM/ERSIN ram’s horn—announced the start of Rosh Hasha- nah, the Jewish New Year. It’s the first of the High Tradition! Holy Days. From Leviticus, in the Old Testament, LET THE HOLIDAYS BEGIN Jews were commanded to “raise a noise”. The sho- far calls us to worship. And so it continues, as it Kathy Harrison shares a long-standing who grew up in the Midwest can remember the has for centuries, because that is what we’ve come holiday dessert that includes classic and crunch of leaves underfoot as we carried our bags to expect. That is the tradition of this holiday. seasonal ingredients. to be filled with candy when we shouted “trick or As with all holidays, Rosh Hashanah brings treat” at each house on the block. The trees follow with it certain customs and all sorts of opinions on HE WEathER WAS UNSEASonably this cycle regardless of weather. So do dads and what foods should be served. Brisket seems to be hot well into September. I loved it. We moms. Rain, snow, sleet, heat—we dress our kids the reigning king of meats, although our mother’s Thadn’t closed our pool, and luckily, the in costumes and make the candy run. Tradition! recipes have been altered beyond recognition. My squirrels hadn’t deposited their cache of acorns into Fall ushers in the start of many celebrations. mom made hers with chili sauce and beer. Neither the crystal water, turning it into a turgid mess and School begins.
    [Show full text]
  • A NALWO Recipe Collection
    A NALWO Recipe Collection from 25 Years of Cooking Demonstrations by the Women of Fermilab May 2011 This collection of recipes from past NALWO cooking demonstrations was selected and edited by Mady Newfield and Selitha Raja, with assistance from Annamaria Feher. This book is dedicated to Barbara Oddone, for her continuing support and encourage‐ ment, and to all those women in the history of Fermi National Accelerator Laboratory who helped, learned from, and befriended each other through NALWO, the National Accelerator Laboratory Women’s Organization. Table of Contents Chronological List of the past 25 years of NALWO cooking demonstrations and recipes iv Appetizers Cilantro Chutney for Sandwiches 1 Armenian Eggplant Caviar 2 Chopped Herring 2 Fish with Marinade 3 Salmon Spread 3 Man Doo 4 Classic Chopped Liver 5 Marinated Mushroom Appetizer 6 Pastelitos 7 Yingbo’s Chinese Dumplings 8 Soups Autumn Squash Soup 9 Chicken & Corn Chowder 10 Lentil or Split Pea Soup 11 Sopa de Tortilla 12 Spas (Barley Yogurt Soup) 13 Yogurt Corbasi 14 Salads Cucumber & Seaweed Salad 15 Bavarian Potato Salad 15 Cucumber Raita 16 Piyaz Bean Salad 16 Spinach salad with black sesame dressing 17 Sze‐Chuan Cucumber Relish 17 Sweet and Sour Cabbage Salad Peking Style 18 Vinaigrette Salad 18 Side Dishes Blini ‐ Russian crepes with yeast 19 California Chipotle Sweet Potatoes 20 Mexican Zucchini 20 Mexican Rice 21 Chole 22 ii Main Dishes Avial 23 Beef Rouladen with Braised Red Cabbage 24 Chop Chae 25 Hungarian Stuffed Potatoes 26 Kasha Varnishkes 27 Minted Trout 27 Ma‐Po
    [Show full text]
  • Cake Recipes Index
    Cake Cake Recipes Index ● Carrot Cakes : INDEX ● Chocolate Cakes : INDEX ● Lemon Cakes : INDEX ● Seed Cakes (various seeds) : INDEX ● Upside Down Cakes : INDEX ● Apple Cakes : COLLECTION ● Apple Coffee Cake ● Apple Pie Cake ● Banana Bread & Banana Cake ● Banana Yogurt Cake ● Belle of Amherst Black Cake Recipe ● Better Than Sex Cake ● Black Bottom Cupcakes ● Black Cake : COLLECTION ● Brazil-nut date cake ● Chocolate Chip Cake ● Cocoa Cola Cake ● COLLECTION: Cakes Vol.1 (of 5) ● COLLECTION: Cakes Vol.2 (of 5) ● COLLECTION: Cakes Vol.3 (of 5) ● COLLECTION: Cakes Vol.4 (of 5) ● COLLECTION: Cakes Vol.5 (of 5) ● COLLECTION: 4 More Cakes from Stayka ● Dundee Cake ● Ethel's Orange Cake ● Friendship Cake/Bread ● Gateau Basque ● Grandma's Applesauce Cake with Raisins and Pecans ● Grandma's Gingerbread http://www.cs.cmu.edu/~mjw/recipes/cake/index.html (1 of 2) [12/17/1999 10:44:22 AM] Cake ● Helen's Apple Coffee Cake ● Jewish Apple Cake ● Lady Baltimore Cake ● Lamingtons ● Light Fruit Cake ● Liqueur Cakes : COLLECTION ● Macaroon Cake ● Nut Cakes ● Orange Cake ● Peach-Glazed Savarin ● Pineapple Crumbcake ● Pumpkin Cake w/Orange Glaze ● Rum Cake ● Savannah Cream Cake ● Semolina and Yogourt Cake ● Seventh Heaven Cake ● Spice Cake ● Spider Cake ● Yoghurt-Glazed Gingerbread amyl http://www.cs.cmu.edu/~mjw/recipes/cake/index.html (2 of 2) [12/17/1999 10:44:22 AM] Carrot Cakes Carrot Cakes Index ● Carrot Cake (1) ● Carrot Cake (2) ● Carrot Cakes : COLLECTION ● amyl http://www.cs.cmu.edu/~mjw/recipes/cake/carrot-cake/index.html [12/17/1999 10:44:26 AM] Carrot Cake Carrot Cake From: [email protected] (Stephanie da Silva) Date: Wed, 7 Jul 93 9:25:53 CDT Carrot Cake Dry Ingredients (Combine and set aside): 1 1/3 cups flour 1/2 tsp.
    [Show full text]
  • Rosh Hashanah Yom Kippur Menu
    CLASSIC TO GO ROSH HASHANAH YOM KIPPUR MENU Order Online at ClassicCatering.com/order 2020 ROSH HASHANAH ROSH HASHANAH TRADITIONAL DINNER TRADITIONAL LUNCHEON ON THE FLIP SIDE $235, serves 10 $210, serves 10 $215, serves 10 $105, serves 4 no substitutions, additional entrées available $100, serves 4 no substitutions, additional entrées available no substitutions, additional entrées available Traditional Chicken Salad Arctic Char spicy tomato sauce Braised Beef Brisket Glazed Corned Beef beef gravy Roasted Root Vegetables Sweet Noodle Kugel carrots, parsnips, sweet potatoes, onions, Grilled Breast of Capon raisins peppers tomato chutney Spinach with Garlic & Classic Caesar Salad Golden Raisins Roasted Red Skin Potatoes, Carrots & Onions Challah Challah Steamed Green Beans Jewish Apple Cake (for 10 Cinnamon Babka person dinner) Challah Jewish Apple Cake Bundlets (for 4 person dinner) 8” Marble Fudge Cake (for 10 person add on: dinner) baby kale salad for $50 Chocolate Espresso & roasted chicken with Coconut Macaroons (for 4 person salsa verde and dinner) roasted lemons for $46 new flavors for the new year North African Carrot Salad Arctic Char cumin, coriander, harissa spicy tomato sauce dukka on the side Jewish Apple Cake Bundlettes Roasted Cauliflower labneh, za’atar oil Red Quinoa butternut squash, feta, pecans STARTERS Chopped Liver $7 half pound Smoked Trout Paté $32 garnished platter - $5 sesame lavosh serves 10 Vegetarian Chopped Liver $6 contains nuts - price per 1/2 pound, Gefilte Fish $5 with loaf of cocktail rye, add $4 3 ounces,
    [Show full text]
  • Holiday Craft Show Bake Sale ~ ~ HELPFUL HINTS ~ ~
    Holiday Craft Show Bake Sale ~ ~ HELPFUL HINTS ~ ~ The Bake Sale has always been extremely successful due to the generous donations by all the Holy Ghost families. We appreciate your support and ask each family to please donate 3 baked items. Baked goods may be dropped off at the Field House: Friday, November 8th from 3:00 pm to 7:00 pm Saturday, November 9th from 8:00 am to 11:00 am Sunday, November 10th from 9:00 am to 11:00 am SHOW OFF YOUR HARD WORK! Display your cakes on a decorative plate or use a piece of sturdy cardboard wrapped in foil. A doily under the cake adds a nice touch. Please wrap your cakes with clear cellophane wrap; it makes it easier to see the product. Be creative -- add holiday themed ribbon, bows or decorations to make your baked goods attractive and festive. Please do not cover your baked goods with aluminum foil. Do not put baked items on a plate or tray that you want returned. CLEARLY LABEL ALL BAKED GOODS! Please include ingredients for those who may have allergies to nuts, etc. If your item is made from scratch attaching a recipe card attracts many buyers as they feel they are getting an extra bonus with their purchase. Some small items for our quick sale counter, such as brownies or bars, can be wrapped individually. Cookies, brownies, chocolate covered pretzels can be put in treat bags or small decorative boxes by the half dozen. Cupcakes must be plated or boxed, creatively wrapped, and ready for sale.
    [Show full text]