Baba's Kitchen
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Willamette Valley Pie Company Fund Raiser – Class of 2020 Senior Fundraiser
Willamette Valley Pie Company Fund Raiser – Class of 2020 Senior Fundraiser th Seller’s Name___________________________________ Final Orders Due — February 14 Seller’s Phone___________________________________ Products Arrive — March 4th Thank you for your support! Pies Artisan Cobblers IQF Fruit Mini Pies 6 of 1 flavor, or variety pack $ 28 Totals $ 15 $ 16 $ 16 $ 10 $ 9 Pie 1 Apple, - l Items 1 Rasp/Rhub, Rasp/Rhub, 1 cialty Apple , Peach Peach Peach Cherry Blueberry Total Due Total ch Strawberry Tota Marionberry Marionberry Marionberry Forest Berry Forest Spe Cherry Crunch Cherry Caramel Apple Apple Caramel American Apple American Peach Raspberry Peach Pea Raspberry/Rhubarb Raspberry/Rhubarb Variety Pack Variety 1 ________ 1 Cherry, 2 Marionberry, Marionberry, 2 Cherry, 1 Name & Phone Lemon Silk i Product Sub-totals Page______of______ Total Items_______________________ Total Dollars_____________________ Thank you for considering the products of Willamette Valley Pie Company and for supporting local fund raising groups!! If you have questions about our company, products, or fund raising for your group, please contact us at www.wvpie.com or 503-873-7437. • From the freezer to your oven with easy directions All Natural Handmade Pies • Two crust fruit pies are trans-fat free and dairy free • 9-inches and a full 40 ounces of heaven • All natural ingredients, no preservatives, no GMO’s • Pie crusts hand-rolled, hand-filled, and crimped American Apple Pie Tart Granny Smith apples blended with just the right amount of cinnamon and sugar to give you a truly old fashioned apple pie cream……WOW! taste. Cherry Crunch Pie Ripe, red, plump, whole cherries are packed into a hand rolled crust then topped with a flour, sugar, butter and sliced almond crunch for a perfect combination of flavors and texture. -
An American Euphemism
APRIL AN AMERICAN EUPHEMISM he theory that baseball causes global warming may be controversial, T but it is based on close and careful observation. Each year, the natural experiment called spring training is replayed, coinciding with a time when New Englanders are losing their will over whether winter will ever end and whether we will need to readjust expectations for outerwear and inner peace. The results thus far are always the same: warm weather breaks out in Florida, and as baseball swings northward into the frozen lands, the warmth spreads with it until sometime in April, when Red Sox fans are able to divest themselves of just enough layers of coats and mittens to enter Fenway unfettered. Spring arrives. Baseball-induced warming may be no argument against league expansion, but it is a reminder that springtime is more than just a change of weather. It is a change of mindset and mood. In times past, before electricity and refrigeration changed the world of food preservation and eating, the arrival of fresh foods after a winter of pickled, canned and dried produce was something to cheer, a beacon for better times. Spring in New England had its own, distinctive harbingers. Sugaring in March was a promise of life stirring, like marauding bears, ruby-throated hummingbirds or rivers of mud, but when it comes to pie, the surest sign of the season was the arrival of rhubarb. Pushing through to the sun as the last snows depart, like snow drops or crocus, rhubarb symbolized our reanimation. As the weather gathered nerve to warm itself, fitfully, hearty meat pies quickly ceded their privileged shelf in the oven to the bright NEW ENGLAND PIE hope of fresh fruit pies like rhubarb. -
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. -
Pie Recipes Time for Pie
Pie Recipes Time For Pie Table of Contents Apple Gingerbread Cobbler ............................................................................................................................2 Apricot Biscuit Cobbler ....................................................................................................................................3 Apricot Cobbler ................................................................................................................................................4 Autumn Vegetable Cobbler .............................................................................................................................5 Banana Custard Cobblers ................................................................................................................................6 Bisquick Cranberry−Apple Cobbler ...............................................................................................................7 Black Forest Cobbler ........................................................................................................................................8 Blackberry Cobbler ..........................................................................................................................................9 Blueberry Cake Cobbler ................................................................................................................................10 Blueberry Cobbler with Cinnamon Dumplings ...........................................................................................11 -
Copyrighted Material
19_576348_bindex.qxd 5/22/07 10:59 AM Page 349 index A Apricot(s) Buckle, 215–216 Almond(s) Crumble, 198 Candied, 315 Gingerbuckle, 215–216 Crumble Topping,196 information about, 90 -Sour Cherry Crumble Pie, 86–87 roast ripening, 93 Apple(s) -Sour Cherry Pie, 91–92 -Caramel Upside-Down Pie (Tarte Asparagus Tatin),110–111 -Cheddar Quiche, 170 Crisp,Autumn, 202 Spring Vegetable Risotto Pie, Dumplings, Baked, 222–223 163–164 Ginger-Honey Pie, 114–115 Autumn and winter pies, 99–140, information about, 103–105 340–341 Mile-High Pie, 106–107 Autumn Apple Crisp, 202 -Molasses Pandowdy,217–218 peeler/corer/slicer,COPYRIGHTED 322 MATERIAL peeling before baking, 105 B Pie with Black Pepper Blackberry Glaze, 112–113 Bacon, -Apple-Roquefort Pie, -Roquefort-Bacon Pie, 161–162 161–162 wedger, 322 Baked Apple Dumplings, -Whiskey Crumble Pie, 108–109 222–223 -Whiskey Pies, Fried, 231–232 Baking sheets, 326 19_576348_bindex.qxd 5/22/07 10:59 AM Page 350 Banana Pie, Baked, 72 -Chocolate Chip Ice Cream, Pie with Créme Fraîche, Fresh, 291–292 71 -Chocolate Eskimo Pie, 297 Boiled Plum Dumplings, 225–226 Cream Pie with Candied Pecans, Bread Crumb Crust, 43 246 Brown betty(s) -Mocha Pudding Pie, 247 information about, 218 Béchamel Sauce, 156–157 Peach, 219 Beef Brown sugar, in fruit pies, 53 Chili Pie, 149–151 Bubby’s All-Butter Pastry Pie Steak Pasties, 183–184 Dough, 23–26 Steak and Guinness Pie, Brandon’s, Bubby’s Original Peanut Butter- 147–148 Chocolate Pie, 252–253 Biscuit-style cobblers Buckle(s) Blueberry-Nectarine, 206–207 Apricot, 215–216 information -
Dysart's Bakery
PLANNING A PARTY? SHIPPED PIES Ship the taste of Dysart’s to your friends Dysart’s Available for pick up and loved ones anywhere in New Brownie or Congo Bar Tray England!We ship fruit pies, cookies and whoopie pies. (12 pieces) 18.99 FRUIT PIES SHIP FOR 36.00 Cookie Platter 16.99 COOKIE PLATTERS 30.00 For shipping outside of New England: Contact [email protected] Cookie Platters make for a shipping quote. PRICES ARE SUBJECT TO CHANGE gift ora deliciousparty treat HOLIDAY Bakery REMINDERS We shutdown online bakery a few days before Christmas and Thanksgiving. Get your We have two bakery orders in early to ensure you locations to choose get the flavor you want! Molasses Dysarts Restaurant & Truckstop Pumpkin Chocolate Chip 530 Coldbrook Rd, Hermon, ME Peanut Butter 207-947-8732 Chocolate No Bakes Toll House Dysarts on Broadway 1110 Broadway, Bangor, ME 207-942-6725 Pick up your cookie platter at one of our two restaurant locations 16.99 VOTED THE or have them shipped anywhere in www.dysarts.com/bakeries BEST PIE IN New England 30.00 BANGOR! We also make breads, ORDER ONLINE Cookie Platters come with rolls, cookies, whoopie 35 cookies - 5 packages of 7 pies, and much more! www.dysarts.com/bakeries YOU PICK THE FLAVORS! All Dysart’s Made Pies Fruit Pies are 11 inches! Cream Pies Cream pies are filled with our, made from Our homemade, filled-to-the-brim, pies At Dysart’s our talented bakers take pride are made using our famous flaky crust. scratch, cream filling. -
The Ultimate A-Z of Dog Names
Page 1 of 155 The ultimate A-Z of dog names To Barney For his infinite patience and perserverence in training me to be a model dog owner! And for introducing me to the joys of being a dog’s best friend. Please do not copy this book Richard Cussons has spent many many hours compiling this book. He alone is the copyright holder. He would very much appreciate it if you do not make this book available to others who have not paid for it. Thanks for your cooperation and understanding. Copywright 2004 by Richard Cussons. All rights reserved worldwide. No part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form or by any means (electronic, mechanical, photocopying, recording or otherwise), without the prior written permission of Richard Cussons. Page 2 of 155 The ultimate A-Z of dog names Contents Contents The ultimate A-Z of dog names 4 How to choose the perfect name for your dog 5 All about dog names 7 The top 10 dog names 13 A-Z of 24,920 names for dogs 14 1,084 names for two dogs 131 99 names for three dogs 136 Even more doggie information 137 And finally… 138 Bonus Report – 2,514 dog names by country 139 Page 3 of 155 The ultimate A-Z of dog names The ultimate A-Z of dog names The ultimate A-Z of dog names Of all the domesticated animals around today, dogs are arguably the greatest of companions to man. -
Linn's Fresh Baked Pie and Quiche Flavors
SEE LINN’S WEDDING LINN’S FRESH BAKED CAKE FLAVORS Click Here CAKE FLAVORS Click Here Linn’s Fresh Baked Pie and Quiche Flavors Orders for Linn’s fresh baked fruit pies, cream pies, and quiches are made in person, or by phone, only. Visit: Linn’s Easy As Pie Café or Linn’s Restaurant Call: 1-805-924-3050 (EAP) or 1-805-927-0371 (LR) Linn’s local, fresh baked pies and quiches cannot be shipped, but they are available for customer pick up at Linn’s Easy As Pie Café in Cambria, California. LINN’S PIES AND QUICHES ARE SCRATCH-MADE WITH REAL, FARM-FRESH INGREDIENTS WITHOUT artificial flavors, food colorings, or high fructose corn syrup. Linn’s fruit pies are made with more fruit and just the right touch of real cane sugar. Select one of the popular Linn’s pie flavors on this page for the holidays, special occasions, or events. Many Linn’s fresh baked pie flavors are available on a daily basis at Linn’s restaurant and café and are marked (A) below. We suggest calling ahead to reserve your desired flavor. Some Linn’s fresh baked pies and all quiches are by special order or available seasonally, only. Call ahead or visit the restaurant or café to pre-order a fresh baked pie or quiche marked (S). Linn’s Olallieberry Pie Linn’s Traditional Pumpkin Pie Linn’s Raspberry-Rhubarb Pie Our most famous pie, hands down! A Thanksgiving “must have.” A plated beauty, vibrant flavor. Sweet ’n tart, Linn’s Olallieberry So easy to serve at the holidays, Sweet, ripe, red raspberries and Dessert Filling & Topping is this creamy, hand-stirred and pleasingly tart rhubarb filling ensconced in a double, hand-rolled, perfectly autumn-spiced pumpkin delivers a vibrant burst of fruit flaky, golden, pastry crust. -
A Textbook of Baking and Pastry Fundamentals
A01_LABE5000_04_SE_FM.indd Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... On Baking A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS | FOURTH EDITION A01_LABE5000_04_SE_FM.indd Page 2 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Approach and Philosophy of On Baking This new fourth edition of On Baking: A Textbook of Baking and Pastry Fundamentals follows the model established in our previous editions, which have prepared thousands of students for successful careers in the baking and pastry arts by building a strong foun- dation based upon proven techniques. On Baking focuses on learning the hows and whys of baking. Each section starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes or for- Revel for On Baking Fourth Edition mulas, as they are called in the bakeshop. Core baking and pastry principles are explained New for this edition, On Baking is as the background for learning proper techniques. Once mastered, these techniques can now available in Revel—an engag- be used to prepare a wide array of baked goods, pastries and confections. The baking ing, seamless, digital learning experi- and pastry arts are shown in a cultural and historical context as well, so that students ence. The instruction, practice, and understand how different techniques and flavor profiles developed. assessments provided are based on Chapters are grouped into four areas essential to a well-rounded baking and pastry learning science. The assignability professional: and tracking tools in Revel let you ❶ Professionalism Background chapters introduce students to the field with material gauge your students’ understanding on culinary and baking history, food safety, tools, ingredients and baking science. -
2017 Annual Recipe Index Annual Recipe Index
2017 ANNUAL RECIPE INDEX ANNUAL RECIPE INDEX. Granny Smith & cinnamon crumble ...................Jul: 121 Afogato muffins in Pork belly with apples Baby spinach & garlic Acoffee sugar .......................... May: 108 and pears ................................. Apr: 67 Bchive dumplings .......................Nov: 56 All-day pan-cooked breakfast ...... Apr: 84 Rose caramel apples .................. Apr: 112 Bacon and pancetta see also ham and Almonds Salmon en papillote with prosciutto Almond kofta balls with heirloom kohlrabi & apple salad .............Nov: 20 Bacon, cheese & onion with pickled tomato salad ............................ Feb: 68 Vin santo apple & mustard seeds ..........................Jul: 112 Brussels sprouts with almonds sultana cake ...........................Dec: 170 Bacon & herb focaccia .................Mar: 90 and skordalia ............................ Apr: 20 Apricots Bacon & scallop skewers with Chocolate & almond Apricot & amaretti crisp ..............Jun: 122 peppercorn butter ...................Nov: 86 butter slice ............................. Sep: 126 Apricot & Breakfast pies .............................. Sep: 68 Chocolate almond cups ............. Feb: 110 amaretto cheesecake .............Nov: 116 Chicken a la Normande ................Jun: 48 Garden olive oil cakes .............. May: 101 Sfogliatelle with apricot & Creamy fish pie ........................... May: 96 Green beans with almonds rosemary filling.......................Aug: 127 Gorgonzola, pumpkin, maple-cured and mint ...................................Dec: -
PROVEN RECIPES for TRADITIONAL PENNSYLVANIA Dutch FOODS
PROVEN RECIPES FOR TRADITIONAL PENNSYLVANIA Dutch FOODS PENNSYLVANIA Dutch COOKERY IN 1683 the Plain Sects began to arrive in William Penn’s Colony seeking a land of peace and plenty. They were a mixed people; Moravians from Bohemia and Moravia, Mennonites from Switzerland and Holland, the Amish, the Dunkards, the Schwenkfelds, and the French Huguenots. After the lean years of clearing the land and developing their farms they established the peace and plenty they sought. These German-speaking people were originally called the Pennsylvania Deutsch but time and custom have caused them to be known to us as the Pennsylvania Dutch. The Pennsylvania Dutch are a hard working people and as they say, “Them that works hard, eats hearty.” The blending of recipes from their many home lands and the ingredients available in their new land produced tasty dishes that have been handed down from mother to daughter for generations. Their cooking was truly a folk art requiring much intuitive knowledge, for recipes contained measurements such as “flour to stiffen,” “butter the size of a walnut,” and “large as an apple.” Many of the recipes have been made more exact and standardized providing us with a regional cookery we can all enjoy. Soups are a traditional part of Pennsylvania Dutch cooking and the Dutch housewife can apparently make soup out of anything. If she has only milk and flour she can still make rivel soup. However, most of their soups are sturdier dishes, hearty enough to serve as the major portion of the evening meal. One of the favorite summer soups in the Pennsylvania Dutch country is Chicken Corn Soup. -
BAKERY BOOK Stocked at Troyer Foods!
BAKERY BOOK Stocked at Troyer Foods! UNBAKED PIES 835132 9” Unbaked Natural Juice Dutch Apple Pie 8/37 oz. 835008 9” Unbaked Natural Juice Strawberry Pie 8/38 oz. 835100 9” Unbaked Natural Juice Apple Pie 8/38 oz. 835300 9” Unbaked Natural Juice Blackberry Pie 8/38 oz. 835500 9” Unbaked Natural Juice Cherry Pie 8/38 oz. 835912 9” Unbaked Natural Juice Very Berry Pie 8/38 oz. 835910 9” Unbaked Strawberry Rhubarb Pie 8/39 oz. 835124 9” Unbaked Natural Juice Apple Walnut Pie 8/42 oz. 835616 9” Unbaked Natural Juice Peach Praline Pie 8/42 oz. 835704 9” Unbaked Pineapple Upside Down Pie 8/42 oz. 835600 10” Unbaked Natural Juice Peach Pie 6/42 oz. Gardner Pie Facts Family owned & operated since 1945 Real Fruit is used in their pies, never any fillers Clean Label—No GMO No High Fructose Corn Syrup Real Sugar—Cane or Beet All pies are shrink wrapped to minimize breakage Dough is mixed in small quantities to insure a flaky crust Unique Crust Designs to create hand-crafted appearance Kosher No added water or moisture to our fruit filling www.gardnerpie.com Gardner Pie Tips Make sure pie is never thawed before baking. Place only frozen pies in oven. Pies cannot be thawed and then refroze. We recommend washing pie, avoiding crimp, to ensure golden brown crust. Always bake on a flat, clean surface. Never Use Pan liners. If baking in a high altitude location, reduce oven temperature and increase bake time. If topped pies (ex. Apple Walnut) or open-faced pies (ex.