Parkin – a Ginger Cake to Remember
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Eighth Edition W Ornamental Confectionery
ENTE R E D A CC O R D I N G TO A CT O F C ONG R E SS I N T H E Y A R 1 905 B Y E , M ' H E R A N H U E G , I N T H E O F F I C E O F T H E L I B R A R I A N O F T W A H I G T C ONG R ESS A S N ON . P R E F A C E . The pa st ce ntury ha s wi t nes sed a marked advance in the f ti t a s N t t s i t bakin g and con ec onery r de . o doub hi mprovemen ha s been brought about by the many valuable book s and t rade j ournals t hat have be en p ubli s hed in th e interest of our t rades it is l t t t st s ss s men , and a noticeab e fac ha the mo ucce ful baker and confect ioners are those t ha t kept up to date by reading t he bes t books and pe riodica ls devote d to t heir line of work . “ We take pride in looking back t o our first edi tion of TH E AR T or BAK I N G l s t t t rs , which we pub i hed more han wen y yea T ittl ta 48 a t he st a o. -
FAO Cake List 2019
Layer Cakes (All Layer Cakes are 9” Three Layer Cakes) (Call for exact pricing for specialty flavors or designs) Coconut Almond Cream Orange Italian Cream Carrot Cake Blackberry Raspberry Truffle Hummingbird Cake Chocolate Peanut Butter German Chocolate Cake Strawberry Cake Banana Pudding Cake Key Lime Cake Pineapple Cake Orange Crush Cake Oreo Red Velvet Chocolate Oreo Cake Almond Joy Cake Coconut Layer Cake Butter Pecan Cake Caramel Cream Cake Caramel Turtle Cake Lemon Oreo Cake Pineapple Coconut Cake Apple Spice Cake Pumpkin Layer Cake Lemon Meringue Cake Devil’s Food Cake Millionaire Cake Chocolate Chip Cake Caramel Apple Cake Pineapple Upside Down Lemon Layer Cake Pink Lemonade Cake Strawberry Lemonade Cake Lemon Coconut Cake White Russian Cake Chocolate Snicker Cake Strawberry Red Velvet Cake Salted Caramel Cake Neapolitan Layer Cake Raspberry Lemonade Cake Chocolate Coffee Cake Peanut Butter Cookie Dough Mounds Layer Cake Cookies N Cream Cake Southern Pineapple Coconut Chocolate Cheesecake Italian Cream Cake Strawberry Pineapple Cake Pound Cakes Pricing - $30.00 - $45.00 Cream Cheese Pound Lemon Pound Butter Pound Five Flavor Pound Sour Cream Pound Pecan Sour Cream Pound Chocolate Sour Cream Pound Chocolate Pound Choc. Cream Cheese Pound Cream Cheese Pound Coconut Cream Pound Georgia Peach Pound Sweet Potato Pound Strawberry Pound Apple Harvest Pound Red Velvet Pound Marble Swirl Pound Brown Sugar Pound 7-Up Pound Carmel Pound White Chocolate Pound Pineapple Pound Lemon Pecan Pound Key Lime Pound Chocolate Chip Pound Rum Pecan Pound Orange Almond Pound Mexican Chocolate Pound Pumpkin Spice Pound Sheet Cakes Pricing – ¼ Sheet Cake $21.00 ½ Sheet Cake $42.00 Full Sheet Cake $75.00 Specialty Cakes & Wedding Cakes Call for Pricing . -
WEEKEND KITCHEN RECIPE SHEET 8Th November 2015 Charlotte
WEEKEND KITCHEN RECIPE SHEET 8th November 2015 Charlotte White Spiced Carrot Cake with Cream Cheese Frosting This is a recipe that I have adapted over the years from a Delia Smith book! I love Delia’s recipes but found that the resulting cake from her Carrot Cake recipe was not quite big enough for my liking – I do like to provide generous portions! I have also added Orange Extract to this recipe as it gives a much stronger flavour than orange zest and is far less messy to use. Good quality natural Orange Extract is divine. I always couple my Carrot Cake with an American inspired Cream Cheese Frosting. This is essentially just buttercream made with half butter and half cream cheese but the result is a wonderful creamy texture that holds up to being spread all over the cake or piped on cupcakes too. Carrot Cake Ingredients: 350g Dark Brown Soft Sugar 300ml Sunflower Oil 4 Large Eggs 1 tsp Orange Extract 400g Self-Raising Flour 6 tsp Mixed Spice 2 tsp Bicarb of Soda 400g Grated Carrot 200g Sultanas 100g Desiccated Coconut Oven temp = 180C/ Gas Mark 4 Whisk the sugar, oil and eggs until combined. You will need to whisk until the sugar is all dissolved and this should take 3 minutes or so. Add the orange extract. Combine the flour, mixed spice and bicarb in a separate bowl and fold this into the wet ingredients a third at a time. Add the carrot, sultanas and coconut to the cake mixture and fold these through until all are well covered. -
Charlotte May 21- Menu Update
Takin' care of biscuits STARTERS French toast bites $5.50 Brioche-based French toast bites, fried and tossed in cinnamon sugar served with cream cheese icing & praline sauce Pig candy bacon bites $5 Applewood-smoked bacon bites with a candy glaze Fried green tomatoes $7 Fried green tomatoes topped with lettuce, red tomatoes, remoulade, and bacon onion jam Seasonal beignets $7 Ask server for details. BENEDICTS SPECI ALTIES Eggs Cochon* $15 BBq shrimp & grits $15.50 Slow-cooked, apple-braised pork debris served over a buttermilk Gulf shrimp sauteed with pork tas so, bell pepper, red onion, beer & biscuit, topped with two poached eggs, finished with hollandaise rosemary butter reduction, over creamy stone-ground grits served with a buttermilk biscuit Chicken St. Charles* $15 Fried chicken breast served over a buttermilk biscuit, topped with Migas $12 two poached eggs, finished with a pork tasso cream sauce A Tex-Mex egg scramble with pico de gallo, spicy chorizo, and pepper jack cheese over crispy tortilla chips served with avocado, bayou Shrimp* $15.50 a side of chipotle sour cream, and pico de gallo Gulf shrimp sauteed with pork tasso and creole tomato sauce Try it with crawfish +$5 served over two poached eggs, fried green tomatoes and a Breakfast Tacos (VEG) $12 buttermilk biscuit 3 grilled flour tortillas filled with a scramble of eggs, pico de gallo, corned beef* $15.50 pepper jack cheese, chipotle sour cream and avocado, served with a Housemade corned beef ha sh served over a buttermilk biscuit, side of black beans and rice topped -
Bingley Harriers & Athletic Club Annual Report 2019
ANNUAL GENERAL MEETING AGENDA MONDAY 13 JANUARY 2020 at 7.30pm ANNUAL REPORT 2019 BINGLEY HARRIERS ROLL OF HONOUR INTERNATIONAL REPRESENTATIVES CLUB RECORDS Photographs courtesy of Becky Weight and woodentops.org.co.uk Bingley Harriers & A.C. Affiliated to UK Athletics Limited Supported by England Athletics Sport England, Awards for All, Sports Match. BINGLEY HARRIERS & ATHLETIC CLUB AGM AGENDA Our vision is to "encourage and provide inclusive sports opportunities for both juniors and adults of all ages and abilities, and to ensure they are provided with the support and encouragement they need to reach their full potential”. Notice is hereby given that the 125th Annual General Meeting of Bingley Harriers & A.C. will be held on Monday 13th January 2020 at 7.30pm in the Function Room of the Brown Cow Public House, Ireland Bridge, Bingley AGENDA 1. Apologies for Absence. 2. Minutes of Last Annual General meeting held on January 14th 2019. 3. Annual reports from Team Managers. 4. Hon. Treasurer’s Annual Report, Auditors Comments. 5. Hon. Secretary’s Annual Report. 6. President’s Remarks. 7. Club Development 8. Presentation of The Sidney Glover Rotary Trophy. 9. Club Rules. 10. Election of Club Officials for 2020/2021. Officials as Listed in Rule 3. 11. Annual Subscriptions. Present rates Seniors over 18 £37 Under 18 £22 Family Membership £15 + £17 each for each family member Students £22 12. Membership of Associations: England Athletics, Northern Athletics, Yorkshire County AAA, Bradford Athletics Network, Yorkshire Veterans Associ- ation, Fell Runners Association, Northern Track and Field league, Youth Development League, West Yorkshire Cross Country Association, Three Peaks Association, Race Walking Association, Sports Hall Athletics Association. -
Dessert Menu
Dessert Menu Cup Cakes, Whole Cakes & Tarts Cupcakes (2 dozen minimum) Cupcake in your choice of flavor and frosting, with basic design $2.50 Unfilled Add a variety of fillings $4.00 Filled Sauced and garnished $4.45-5.95 Ask for pricing on additional decorations, logos, etc. Peach Almond Meringue Cake Roasted Peaches, 4 layers of Almond Meringues and Mascarpone Cream filling drizzled with rich Caramel Sauce $45…10” Cake (serves 12-20) Old Fashioned Spice Cake 4 layers of Spice Cake filled with Caramel Cream Cheese and covered with Vanilla Buttercream. $45…10” cake (serves 12-20) Carrot Sponge Cake 4 layers of light Carrot Cake studded with Raisins, filled with traditional or flavored Cream Cheese and covered with Swiss Meringue Buttercream $45…10” cake (serves 12-20) Cheesecakes Banana Foster $40… 12”Cake (12-20 servings) New York with seasonal fresh fruit $40…10” Cake (12-14 servings) Marble with mini Chocolate Chips $40…10” Cake (12-14 servings) Roulades Chocolate Sponge Roll with Cranberry Compote and Vanilla Mousse Pumpkin Sponge Roll with Chocolate Cream Cheese and Walnuts Lemon Sponge Roll with Raspberry Preserves and Lemon Mousse $40 …(Serves 16) Add 1 quart of Raspberry, Cranberry or Chocolate sauce … $10 Traditional Fresh Fruit Tart Buttery Cookie Crust, traditional Pastry Cream assorted seasonal fresh Fruits $35…10” tart (serves 10-12) Earl Grey Ganache Tart Chocolate Cookie Crust, Earl Grey infused Bittersweet Ganache, Candied Orange Slices $38…10” tart (serves 10-12) Pear Rum Raisin Tart Cookie Crust, Caramelized Pears over -
Backwoods Cooking the Secret to Successful Backwoods Cooking Is to Build a Good Fire That Will Provide Hot Embers, for It Is on Embers That We Cook - Not Flames
9th Huddersfield (Crosland Hill) Scout Group www.9thHuddersfieldScouts.org.uk Backwoods Cooking The secret to successful backwoods cooking is to build a good fire that will provide hot embers, for it is on embers that we cook - not flames. One of the problems with embers is that they tend to become cool after a short while. The keyhole fire solves this problem. Build the fire in a large circle area and pull the hot emberses through into the smaller circle where the cooking takes place, as they are needed. A two inch bed of emberses is required for successful backwoods cooking, use beech or oak logs, as these will give longer lasting embers. Charcoal can also be used and it will hold the heat longer than wood embers. Aluminium foil can be used if you want to take the easy way out. This way it is possible to construct pots and pans for cooking food or you can place your food in an aluminium foil envelope. The pioneers and backwoodsman of the past used only those materials that could be found locally for creating cooking utensils. They often used leaves and clay as well as ingenious cooking spits and holders made from green twigs and branches (green twigs and branches are less likely to go on fire and are pliable so they can be worked). Hygiene Although backwoods cooking is considered to be primitive in approach your food hygiene methods should not be. Wembers all food before use and keep covered until you intend to use it. Clean up the area used after you are finished and dispose of all food scraps carefully. -
Soul Cakes:Cookies
Soul Cakes (Cookies) (recipe from food.com) | Makes 12-18-arge cookies. INGREDIENTS: 1 c. butter (2 sticks) 3 ¾ c. sifted flour 1 c. fine sugar ¼ tsp. nutmeg 1 tsp. cinnamon 1 tsp. ginger 1 tsp. allspice 2 eggs 2 tsp. cider vinegar 4-6 tbsp. milk DIRECTIONS 01 Preheat oven to 350 F. 02 Cut butter into flour with a pastry blender or large fork. 03 Blend in sugar and spices. 04 Beat eggs, vinegar and milk together and mix with flour mixture until the dough is stiff. 05 Knead thoroughly and roll out ¼” thick. 06 Cut into 3” rounds and place on greased baking sheets. 07 Prick several times with a fork and bake for 20-25 mins. 08 Sprinkle lightly with powdered sugar while still warm. Refrain: A soul cake, a soul cake, Please, good missus, a soul cake, An apple, a pear, a plum or a cherry, Any good thing to make us all merry. A soul cake, a soul cake, Please, good missus, a soul cake, One for Peter, two for Paul, And three for Him that made us all. Verse: God bless the master of this house And the mistress also, And all the little children That round your table grow; The cattle in your stable, The dogs at your front door, And all that dwell within your gates We'll wish you ten times more. A soul cake, a soul cake: Go down into the cellar And see what you can find; If the barrels are not empty We'll hope that you'll be kind; We'll hope that you'll be kind With your apple and your pear, And we'll come no more a-soulin' Till Christmas time next year. -
Rheological, Foam, and Physical Properties of Low Sucrose Meringue and Angel Food Cake Formulated with Non-Nutritive Sweeteners and Polydextrose
University of Kentucky UKnowledge Theses and Dissertations--Animal and Food Sciences Animal and Food Sciences 2014 RHEOLOGICAL, FOAM, AND PHYSICAL PROPERTIES OF LOW SUCROSE MERINGUE AND ANGEL FOOD CAKE FORMULATED WITH NON-NUTRITIVE SWEETENERS AND POLYDEXTROSE Kevin J. O'Niones University of Kentucky, [email protected] Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation O'Niones, Kevin J., "RHEOLOGICAL, FOAM, AND PHYSICAL PROPERTIES OF LOW SUCROSE MERINGUE AND ANGEL FOOD CAKE FORMULATED WITH NON-NUTRITIVE SWEETENERS AND POLYDEXTROSE" (2014). Theses and Dissertations--Animal and Food Sciences. 35. https://uknowledge.uky.edu/animalsci_etds/35 This Master's Thesis is brought to you for free and open access by the Animal and Food Sciences at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Animal and Food Sciences by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known. -
Space Rock Cakes
Thursday’s Challenge: Space Rock Cakes Hello all our lovely Foxborough students, Mrs Girn and Miss Khan hope you have been enjoying your time at home with your mummies and daddies and have been keeping them busy with all the fun activities we've been sending you. We have some exciting news: one of our friends from space has written us a letter, let’s take a look at what he’s written: Dear Foxborough, It’s me, David, from space! I have heard you’re exploring the wonders of space. As an astronaut I can tell you it is truly mag- ical up here; there are so many different planets! Can you name any of the planets up in space? Wow you know so many! What else do you know about space? That’s fantastic, I’m very impressed with your knowledge about space. There are also shooting stars which you can sometimes see from where you are at night, all you need to do is look up at the night sky. When you see a shooting star be sure to make a wish! Another fun fact about space is that there are lots of me- teors up here. Meteors are like big flaming rocks- they can be dangerous if you get too close, however from far away they are quite beautiful to look at. Talking about meteors has made me hungry, have you ever heard of space rock cakes? They are one of my favourite cakes to make, they’re also DELICIOUS! You should definitely give them a try. -
Port, Sherry, Cognac & Dessert Wines Desserts
DESSERTS Beignets $11 served warm with Cinnamon Crème Anglaise and Coffee Ice Cream Peanut Butter “S’more” $11 Graham Sablé with Peanut Butter Chantilly Cream, Dark Chocolate Crémeux, Toasted Marshmallow Ice Cream, and Malt Crumble Chèvre and Guava Cheesecake $12 with Blueberry Gastrique, Candied Macadamia Nuts, and Honey Ice Cream Chai Chocolate Torte $13 Flourless Dark Chocolate Cake with White Chocolate Chai Crémeux, Bitter Orange Marmalade, Candied Hazelnuts, and Ginger Chantilly Sorghum Molasses Cake $12 with Caramelized White Chocolate Mousse, Warm Apple Compote, Miso Butterscotch, and Tart Cherry Sorbet Sticky Toffee Cake $11 served warm with Toffee Sauce, Pecan Praline, Caramel-Dark Chocolate Ganache, and Orange-Vanilla Bean Ice Cream Chocolate Gianduja Gâteau $12 with Chocolate Gianduja Ice Cream, Coconut Chantilly and Passion Fruit Gelée Inniskillin Icewine Flight Vidal, Riesling, and Cabernet Franc $32 Taylor Fladgate 100 Years of Port Flight $39 PORT, SHERRY, COGNAC & DESSERT WINES By The Glass S. Leonardo 10 Year White Port $15 Remy Martin VSOP Cognac $11 Taylor Fladgate 10 Year Tawny Port $12 Remy Martin XO Cognac $38 Taylor Fladgate 20 Year Tawny Port $17 Hennessy VS Cognac $11 Taylor Fladgate 30 Year Tawny Port $21 Courvoisier Cognac $11 Taylor Fladgate 40 Year Tawny Port $28 Château Gravas 2015, Sauternes $10 Quinta de la Rosa Lote 601 Ruby Port $13 Raymond Ragnaud Pineau des Charentes $8 Boston Bual Special Reserve Madeira $10 J. Dumangin Ratafia Champenois $12 Lustau East India Solera Reserva Sherry $9 Inniskillin Vidal -
@Spillthebeanscleethorpes @Spillthebeanslouth
56 St. Peters Avenue, Cleethorpes 01472 601392 102 Eastgate, Louth 01507 605962 www.spillonline.co.uk Cake Mix Methods Use 500g Mix Per Method Rich Fruit Cake Carrot Cake Mix 1. Beat in 95ml of water (3.5 Fl.oz) Mix for a few mins. 1. Mix in 220ml (7 Fl.oz) water & 45ml (1.5 oz) oil, beat for 2 2. Pour into 6” tin and cover. mins 3. Cook Gas Mark 4 (350f) for 1 hour 2. Add 180g (6oz) freshly grated carrot & 60g (2oz) broken walnuts. Yorkshire Pudding / Pancake Mix 3. Pour into 2x8” tins and bake at Gas Mark 4 (360F) for 45 mins 1. Add 2 parts water to 1 part mix. 2. Mix well and leave to stand for 15 mins Golden / Chocolate Muffin Mix Chocolate/Orange/Lemon/Plain Cake 1. Mix in 220ml (6 Fl.oz) oil & 250ml (8 Fl.oz) water 1. Beat in 220ml water (7 Fl.oz) 2. Beat for 2 mins, add 115g (4oz) fruit, choc chips, cherries 2. Pour into a 2lb tin or blueberries and mix well 3. Cook at Gas Mark 4(350F) 35 mins 3. Bake at Gas Mark 6 (400F/200C) for 25 mins Ginger Cake Scone Mix / Doughnut Mix 1. Mix 220ml (7oz) water and 100g (3oz) golden Syrup 1. Beat in 220ml (7 Fl.oz) water, add 75g (3oz) dried fruit 2. Add to mix, beat for 2 mins. Place into 2 greased 1lb tins 2. Leave to rest for 10 mins then roll out ¾” think, cut to 3. Cook Gas Mark 5 (360F) fro 50 mins shape 3.