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Great Harvest Bread Co. Sandwiches, Catering & Gifts
Catering Options Great Harvest Sandwich Boxes Small...$95.00 (12 sandwiches) Bread Co. Medium...$185.00 (24 sandwiches) Large...$275.00 (36 sandwiches) Sandwiches, Choose your own assortment of our gourmet sandwiches or let us offer Catering & suggestions! Each sandwich includes a bag Don’t forget the treats! of chips and are boxed 6 sandwiches to a Gifts The perfect assortment of Great box. Harvest sweets for a morning Great sandwiches start with great meeting, a lunch gathering, or a Harvest Box Lunches...$10.50 bread and great bread starts with thank-you for the office. Individual box lunches include your choice of sandwich made on freshly baked bread, fresh ground wheat! chips, a pickle and a giant cookie. Perfect Tray of Treats for lunch at the office or meetings on the Large...$55.00 (serves 20-25) go! Bakery Hours M-F 6:30am-6:30pm, Sat. 7am-3pm Small...$30.00 (serves 12-15) Fresh Sandwiches served daily from 11am Includes a specialty loaf and/or batter bread of the day, and an assortment Additional Offerings 2803 S. Evans St. of muffins, scones and cookies. Greenville, NC 27834 Great Harvest Breakfast Sampler (252)689-6012 We’ll package an assortment of delicious Bakery Breakfast Box...$6.50 www.greenvillenc.greatharvestbread.com and nutritious breakfast goodies for your www.facebook.com/greatharvestgreenvillenc Includes a fresh muffin, scone or morning event. Please call for available biscuit, served with a yogurt parfait items and pricing. WE CATER! with berries and homemade granola, See back for more and a bottle of juice. -
Granny White
Granny White Granny White's Special Edition Yeast Bread Recipes Over 230 Mouthwatering Yeast Bread Recipes 1 Granny White Thank You For your purchase of the "Granny White's Special Edition Yeast Bread Cookbook" from Granny White's Cooking Delites! http://www.grannywhitescookingdelites.com Copyright 2003@Charles E. White 2 Granny White Dedication: This New Granny White's "Special Edition" Bread Cookbook is dedicated to Scott and Tiffany Fielder. Married March 02, 2003. Congratulations ! 3 Granny White contents.....just click the recipe you want to see and you will automatically go to that page. BREADS MADE WITH YEAST 4−H Champion Bread Quick and Easy Anadama Bread Pain Juif a l'Anis Italian Anise Bread Apple Breakfast Loaf Apple Oatmeal Bread Apple Pull Apart Bread Apricot−Wheat Bread Absolutely Apricot Bread Arabian Bread−Ka'kat Arabic Bread The Basic Bagel Recipe Bagels with Seeds New York Style Bagels Fat Free Bagels Sourdough Bagels Sesame Seed Bagels Cinnamon Blueberry Bagels Barbari Bread (Nan−e Barbari) Barley Bread Beer Cheese Bread Beer Bread New York Bialy's Bible Bread from Ezekeil 4:9 4 Granny White Angel Biscuits Yeast Biscuits Biscuits Angel Biscuits (No Rising Necessary) Deluxe Buttermilk Biscuits Sourdough Biscuits Black Bun Russian Black Bread Black Bread Finnish Black Bread (Hapanleipa) Ukrainian Black Bread Bran Molasses Sunflower Bread Olive oil and fennel bread sticks Italian Bread Sticks Brioche Brown Nut Bread Brown Rolls Brown Bread Buckwheat Walnut Bread Candy Cane Bread Gooey Caramel Rolls Unyeasted Carrot Rye -
The Art and Science of Baking Ingredients, Techniques, and Recipes for Successful Baking in Your Kitchen
How to Bake The Art and Science of Baking Ingredients, techniques, and recipes for successful baking in your kitchen. DENNIS WEAVER How to Bake The Art and Science of Baking Ingredients, techniques, and recipes for successful baking in your kitchen. Dennis Weaver How to Bake The Art and Science of Baking Fifth Edition. Copyright © 2019 The Prepared Pantry. All rights reserved. Photographs by The Prepared Pantry. Used by permission. The material herein is published by The Prepared Pantry for the private use of individuals and may not be used for commercial purposes without the express consent of the publisher. The information contained herein is believed accurate but the publisher makes no warranties, express or implied, and the recipient is using this information at his or her own risk. For permission to use any material from any part of this book including subsequent chapters for commercial purposes, contact the publisher at: The Prepared Pantry www.preparedpantry.com 2 N. Landmark Lane Rigby, ID 83442 1-208-745-7892 Contents Preface Introduction Chapter 1 Flour—the Basic Ingredient and How to Use it for the Best Baked Goods Chapter 2 The Wonderful World of Eggs Chapter 3 How to Make Bread and Pastries with Yeast Chapter 4 The Secrets of Using Chemical Leaveners—Baking Powder and Baking Soda Chapter 5 Fresh from the Dairy—Dairy Products and How to Use Them Chapter 6 Butter, Shortening, and Oil—The Fats We Bake With Chapter 7 How Sweet it is—How to Use the Family of Sweeteners Chapter 8 Chocolate! How to Make the Best Desserts Preface This fifth edition is expanded from the earlier four editions. -
In Re Grupo Bimbo, S.A.B. De C.V. _____
This Opinion Is Not a Precedent of the TTAB Precedent of the TTAB Hearing: March 11, 2021 PrePrecedent of the TTAB Mailed: April 14, 2021 UNITED STATES PATENT AND TRADEMARK OFFICE _____ Trademark Trial and Appeal Board _____ In re Grupo Bimbo, S.A.B. de C.V. _____ Application Serial No. 87408465 _____ Jeffrey A. Handelman, Andrew J. Avsec, and Virginia W. Marino of Brinks Gilson & Lione for Grupo Bimbo, S.A.B. de C.V. Tamara Hudson, Trademark Examining Attorney, Law Office 104, Zachary Cromer, Managing Attorney. _____ Before Mermelstein, Bergsman and Lebow, Administrative Trademark Judges. Opinion by Bergsman, Administrative Trademark Judge: Grupo Bimbo, S.A.B. de C.V. (Applicant) seeks registration on the Principal Register of the term ARTESANO, in standard character form, for goods amended to read as “pre-packaged sliced bread,” in International Class 30.1 Applicant included a translation of the word ARTESANO as “craftsman.” 1 Serial No. 87408465 filed April 12, 2017, under Section 1(a) of the Trademark Act, 15 U.S.C. § 1051(a), based on Applicant’s claim of first use of its mark anywhere and in commerce as of August 31, 2015. Serial No. 87408465 The Examining Attorney refused to register ARTESANO under Sections 1, 2, and 45 of the Trademark Act, 15 U.S.C. §§ 1051-1052 and 1127, on the ground that ARTESANO for “pre-packaged sliced bread” is generic and, in the alternative, that it is merely descriptive under Section 2(e)(1) of the Trademark Act, 15 U.S.C. § 1052(e)(1), and has not acquired distinctiveness under Section 2(f) of the Trademark Act, 15 U.S.C. -
The Great Cornbread Conundrum: and Reinventing the Hoecake by Dan Gill, Ethno-Gastronomist
The Great Cornbread Conundrum: and Reinventing the Hoecake by Dan Gill, Ethno-Gastronomist The Problem: For the first few years, there was something missing at “Something Different”: Cornbread, in at least one of its infinite iterations, is featured at just about every traditional Southern eatery and barbecue joint – and with good reason. Cornbreads are simple and quick, easy to make, and the perfect accompaniment for barbecue, soups, seafood and just about anything else. It is one of those “comfort” things deeply engrained in American culture. We make our own buns and subs but we have customers who have problems with wheat flour, and so we wanted to offer a gluten-free alternative. The Cornundrum: Many restaurants make cornbread on sheet pans in the morning, allow it to cool and serve it all day long. It soon gets dry and crumbly and loses the moist, steamy “goodness” of fresh cornbread. Most of the time it won’t even melt butter. Many barbecue joints throughout the South bake corn sticks or fry hushpuppies. To get that nice crunchy crust on corn sticks you need to bake them in hot, cast iron molds, which we don’t have. We would also need to operate an extra oven just for corn sticks – it gets hot enough in our deli in the summertime, thank you. Hushpuppies are easy and good, but quickly mess up cooking oil and require a separate fryer. I never found a recipe that I thought would work for us. Most modern recipes for cornbread and hushpuppies call for wheat flour and sugar – no help for the gluten intolerant and an affront to cornbread connoisseurs. -
Between Bread…
cured, marinated, smoked… one fish, two fish… bigger & interactive… 5 ea. 9 for two. 13 for three. 17 for all. crispy rhode island calamari, piccalilli 8 new england dinner 2.0, corned beef brisket, napa cabbage, crispy potatoes, raye’s maple mustard, pickled veg 15 maine scallops fried clams, pickled peppers, cocktail onions, raye’s mustard aioli 7 johnny cake community, cornmeal pancakes, mustard-pickled green beans brown sugared pork shoulder, house sauces, locally caught whitefish, zucchini gratin, nh mushrooms, crispy onion, pickled cucumbers 14 spicy vegetables caramelized carrot jus 14 misty knoll farms pan-seared chicken thighs, nh mushrooms crème fraiche, pickled ginger, cilantro, crispy onion, lettuce for wraps 14 while you’re thinking… everything else… mixed lettuces, buttermilk herb vinaigrette, shaved radish, land rovers… portsmouth rarebit, anadama bread, beer cheese sauce, marinated cucumber, toasted sunflower seeds 8 pork belly bites, rhubarb pickle, farm radish 8 caramelized onions, apple, pickled beets 6 chevre tartlet, red onion marmalade 6 beef short rib marmalade, grilled bread, crispy potatoes, “patatas portsmouth”, pickled onions, shades of blue cheese 9 spicy tomato, herbed sour cream 7 roasted cauliflower, beet & ramp relish, crispy onion, mint 9 pork cutlet, stewed lentils, sofrito, fennel espuma 14 roasted broccoli, grilled tomato pomodoro, chili, tomme, crumb 9 fried pickle chips, raye’s honey mustard, spicy ranch 5 goat sausage, semolina dumplings, spinach, roasted beets, chevre crema 11 marinated beets, enna’s -
Breads & Cereals
Breads & eel'eals Apple Nut loaf l.i. Cup starlac (dry form) 1 tap. vanilla 1 % Cup aUted all·purpose flour 2 Eggs 2"i lap. bRklng powder " Cup water 1~ Cup cr18co (M)tt) 1 Cup Cinely cut apples (unpeeled) 1 Cup sugar 'I Cup ~l"$C.ly cut nute I, lap. salt (nol black walnullI) Sift stArlac. flour and baking powder on to waxed paper. Set aBide. Mix soCt shortening, 8ugllr. salt and vanilla. Add eggs and mix until smooth. Add water, apples, nula and mix well Add flour mixture, stirring only until blended. Bake in well greased loa! pan (9xl5x3) near center of oven. 50 • 60 mins. 350~ F. Cool 10 mins. before removing from pan. Cool thoroughly. Wrap In foil. This loaf keeps very well in the refrigerator. It should be baked at leM-at a day before usc. Joan Smith Matrimony i8 lI" i""UltltiOIt 0/ Jcar"-itlg i,.. wMe,," a mati llnu hia bachelor. degru WltIIOlit acquirittg a "'WIler•. Apple Strudel CuPI nour 1 Tbe:p. vinegar 1 lllp. melled Cri5CO ~ Cup melted eriltCO }Ii, Cups water (app.) Sift flour & sail Add crisco, vinegar & water. Do not make dough stiff. Knead until smooth & bubbles form. Divide in two 8nd roll until fairly thin. Brush wilh melted crisco & let stand one hour (covered with cloth). On table covered with lightly floured table cloth, [lull dough until it eovers thc entire table. Gently pull off the rim 80 that dough is paper thin. (Add just l\ litlle melted crisco if dough lends to lear). Sprinkle grated apples, sugar & cinnamon. -
The Cuisine of New England
04_682942_ch01.qxd 12/16/05 11:51 AM Page 1 The Cuisine of New England he New England region is known for the rocky coastlines of Maine, the White Mountains of New Hampshire, the rolling green mountains and dairies of Vermont, and the fertile farms and orchards of Connecticut. From New England’s rivers, bays, and oceans comes Tseafood of great variety and high quality. The hills and valleys of New England are home to some of America’s oldest fruit orchards and vegetable farms. Sugar maple trees and fiddlehead ferns are abundant.The swampy bogs found in Cape Cod and Nantucket make this area home to the cranberry. Perhaps more than any other of the area’s natural resources, the Atlantic cod is recognized as a symbol of theCOPYRIGHTED region’s natural heritage.This species MATERIAL is so much a part of the early history of the settlement of the coastal regions, that a model of the “sacred cod” hangs in the Massachusetts statehouse. 04_682942_ch01.qxd 12/16/05 11:51 AM Page 2 2 THE CUISINE OF NEW ENGLAND Connecticut “The Nutmeg State.” The state shellfish is the Eastern oyster, the state ani- mal is the sperm whale, the state bird is the American robin, the state flower is the moun- tain laurel, and the state song is “Yankee Doodle.” Maine “The Pine Tree State.” The state animal is the moose, the state fish is the land- locked salmon (a freshwater fish available only to sports fishermen), the state insect is the honeybee, and the state flower is the white pine cone and tassel. -
The Ultimate Bread Machine Cookbook
The Ultimate Bread Machine Cookbook 100% Crunch Bread Serving Size : 1 Preparation Time :0:00 Categories : Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----1 POUND LOAF----- 3/4 cup Water -- plus 1 tablespoon Water 2 cups Wheat flour 1 teaspoon Salt 4 teaspoons Honey 4 teaspoons Molasses 2 teaspoons Gluten 4 teaspoons Olive oil 1/2 cup Seeds (any kind) 2 teaspoons Yeast (active dry) Follow manufacturers directions. - - - - - - - - - - - - - - - - - - 100% Stone Ground Whole Wheat Bread 1 of 151 Serving Size : 1 Preparation Time :0:00 Categories : Fat-Free Breads Breadmaker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups 100% Whole Wheat Flour-level 3/8 cup Wheat gluten flour-level 1 1/2 cups Water at 110 degrees 3 tablespoons Honey 4 teaspoons Active dry yeast 2 teaspoons Salt-heaping Mix in separate bowl, flour, gluten flour and salt. Pour water into bread pan. It is important to use thermometer and that the water be 110 degrees. Sprinkle yeast into the water. Stir with wooden spoon until yeast is thoroughly dissolved. Add honey. Stir with wooden spoon until honey is thoroughly dissvoled. Add flour mixtures. Gently stir in each corner of pan to help mix mixture. Place container in bread machine. Put on Bread menu (medium or light). Bread freezes well. - - - - - - - - - - - - - - - - - - 100% Whole Wheat Bread for Bread Machine Serving Size : 8 Preparation Time :0:00 2 of 151 Categories : Abm Breads Amount Measure -
Document Resume Ed 366 474 Descriptors Abstract
DOCUMENT RESUME ED 366 474 RC 019 435 TITLE Montana Institute for Effective Teaching of American Indian Children (Missoula, Moni.ana, 1992). INSTITUTION Montana State Dept. of Public Instruction, Helena. PUB DATE [92] NOTE 215p.; For the 1991 study units, see ED 355 062. PUB TYPE Guides Classroom Use Teaching Guides (For Teacher) (052) EDRS PRICE MF01/PC09 Plus Postage. DESCRIPTORS **American Indian Culture; American Indian Education; American Indians; *American Indian Studies; *Cultural Activities; Cultural Education; Elementary Secondary Education; *Learning Activities; *Lesson Plans; *Teacher Developed Materials; Tribes; Units of Study IDENTIFIERS *Montana ABSTRACT This guide presents 11 American Indian study units developed by Montana teachers. Nine units are intended for intermediate or middle-school grades; two are suitable for prekindergarten through primary grades. The units contain information about various American Indian tribes, but focus on tribes of Montana. Many lessons include writing and language-arts activities and feature traditional stories or crafts. The guide includes: "Celebrating America's Indian Heritage" (Beth Hekkel); "The Wahkpa Chu'gn Archaeological Site" (Callie H. Langohr); "Learning Traditions of the Assiniboine and Gros Ventre Tribes through Calendar Activities" (Philomayne Tucker); "Traditional Lifestyles and Practices of the Salish American Indians" (Susan Batiuchok); "Turtles are Terrific!" (Carol D. Capps); "Figurative Language Unit" (Susan Brown); "The Scarface Legend: Teaching for Today" (Jan Richards); "Developing Self-Esteem in the Native American Student" (Cherlynn Blake); "One of a Kind: A Unit in Self-Image" (Denise DesJarlais); "Native Americpn Month: A September Celebration" (Laurie McHugh); and "Language Therapy for Native American Children in the Form of a Cooperative Learning Group" (Natalie Wisehart). -
July/August 2021 Notes
July/August 2021 July 12 Meeting Notes — Exploring Cuisine of India Participants: Sandy, Joan, Gladys (by email) Gladys was unable to join the meeting after spending several hours in the emergency room following a yellow jacket sting. She had prepared a dish for this meeting, Mushroom Curry, from the book From Curries to Kebabs: Recipes from the Indian Spice Trail, by Madhur Jaffrey. (See the recipe section for this recipe.) Gladys commented: “If you like mushrooms, you will like this recipe served on brown rice (can now get Minute brown rice!). I would make it again! There seemed to be too much water in the recipe. I cooked it for a half hour after adding the water.” Gladys’ Mushroom Curry Sandy joined this very small meeting by phone. She did not get a chance to make a dish before this meeting, but wants to make a shrimp dish, Coconut Shrimp Curry, that calls for the spice Garam Masala, which she obtained from the Grainery in Baraboo. Sandy recommends checking the Grainery if you are in need of unusual spices but don’t want to drive to Madison. The Coconut Shrimp Curry recipe looks easy, but contains more spices than she has ever seen in a recipe—and she feels like she has all the spices! Sandy reported that she has been cooking mostly meat and potatoes, nothing particularly exotic. She said she could eat potatoes all day. She has also been stir frying a lot, often with shrimp, a variety of vegetables, and basmati rice. She plans to try cauliflower rice soon. -
Colonial New England Recipes
Colonial New England Recipes Gathering as a community to share a big meal was a very important way of celebrating in Rhode Island in the half-centuries before and after the War for Independence. Many regular menu items came from English tradition, like Shepherd’s Pie, Boiled Dinner, and gingerbread. Seafood was plentiful and often served in old and new ways. The abundance of new local foods, particularly corn (maize), but also such treats as maple sugar, lobsters, and turkey added or modified culinary styles. Because this was such an active shipping area, many spices were available, if expensive, coming from other parts of the world. The growth of international trade also brought with it dishes and ingredients from Irish, Portuguese, Italian, and a variety of other cuisines. Old recipes often take quite a long time to prepare, by today’s standards. But modern equipment, short-cuts, and pre-packaged ingredients make at least a good approximation of older dishes available to today’s cooks. This collection is meant to serve as a teaser – inspiration to try some foods that might have made it to shared dinner tables in the early 18th and early 19th centuries. Some of the dishes in this collection will seem quite familiar and modern. Others will seem strange and adventurous. A little internet research will produce many more choices. Be brave. Try one or more for our next parish pot luck supper. Here are some good old dishes, mostly updated for 21st century cooks. They come from a variety of sources, both printed and online.