DOCSLIB.ORG

Paul's Pastry Shop

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Paul's Pastry Shop Paul’s Pastry Shop THANKSGIVING DINNER MENU ***ORDERS MUST BE PLACED & PAID FOR BY THURSDAY, NOV. 17, 2016 FAX: (601)798-8945/ E-MAIL: [email protected]/ Order online: www.paulspastry.com Phone: (601) 798-7457 “HOMECOOKED” DINNER A LA CARTE (ALL Meals Include 2-lb Cornbread Dressing, 1-lb Giblet ADD ANY OF THESE ITEMS TO YOUR DINNER. ALL VEGETABLES, Gravy, 1-lb Cranberry Sauce & 6 Rolls) CASSEROLES, & SALADS ARE PACKED IN 2-LB CONTAINERS. *MEAT: (CHECK 1 CHOICE) ___BAKED TURKEY (12-14lbs)___BAKED GLAZED HAM(6lbs) *VEGETABLES: ($5.99) -2 lbs ___1/2 TURKEY & 1/2 HAM ___GREEN BEANS ___SWEET POTATO *2-lbs VEGETABLES: (CHECK 2 CHOICES) ___WHOLE KERNAL CORN___MASHED POTATO ___GREEN BEENS ___SWEET POTATO ___ ENGLISH PEAS ___GIBLET GRAVY ___MASHED POTATO ___ENGLISH PEAS ___CORN *CASSEROLE: ($9.99) -2 lbs *2-lbs CASSEROLE: (CHECK 1 CHOICE) ___BROCCOLI-CHEESE ___GREEN BEAN___MAC & CHEESE ___BROCCOLI-CHEESE ___GREEN BEAN ___SWEET POTATO ___CORNBREAD DRESSING ___SWEET POTATO ___MACARONI & CHEESE *SALAD: ($8.99) -2 lbs *2-lbs SALAD: (CHECK 1 CHOICE) ___POTATO ___FRUIT ___CARROT-RAiSIN ___POTATO ___FRUIT ___CARROT-RAISIN *DESSERT: (9” Deep Dish Pies): *DESSERT: (CHECK 1 CHOICE) (9”Deep Dish Pies) ___Pecan Pie ($13.99) ___Lemon Mer. Pie ($12.99) ___Pecan Pie ___French Coconut Pie ___Apple Pie ___Apple Pie ($13.99) ___Pumpkin Pie ($12.99) ___Pumpkin Pie ___Sweet Potato Pie ___ Egg Custard Pie ___Sweet Potato ($11.99) ___Choc Ice Box Pie ($12.99) ___Chocolate Meringue ___Coconut Meringue ___ Lemon Meringue ___Choc Mer. Pie ($12.99) ___Lemon Ice Box Pie ($12.99) ___2-lb Banana Pudding ___Egg Custard Pie ($11.99) ___Coconut Mer. Pie ($12.99) ___2-lb Banana Pudding ($9.99) ___7” Spice Cake ($10.99) ___7” German Choc Cake ___Red Velvet Cake ___7” Ger. Choc Cake ($13.99) ___7” Carrot Cake ($13.99) ___7” Coconut Cake ___7” Carrot Cake ___7” Red Velvet Cake ($10.99) ___8” Straw. Shortcake ($9.99) ___7” Chocolate Cake ___8” Straw Shortcake ___7” Fresh Coco Cake ($13.99) ___4”X8” Choc Confusion($14.99 ************************************************* ___7” Chocolate Cake ($8.99) SERVES 6 = $89.95 ___9” Strawberry Cheese Cake ($17.99) ___Sugar-Free Pecan Pie ($14.99) ___Sug.-Free Pumpkin Pie ($13.99) In Store Pick-Up Only ___No-Sugar Added Apple or Cherry Pie ($14.99) ********************************************* HAPPY THANKSGIVING!!! *OPEN TILL 6PM WED NOV 23rd / CLOSED NOV 24 & 25, 2016 / OPEN SAT, NOV 26, 7AM-7PM ALL MEALS PACKED COLD IN CONTAINERS FOR YOU TO PLACE IN THE OVEN AND RE-HEAT Pick-up Day:_________________________/Date:______________/Time:_________________ (Business Only)—Delivery Day:____________/Date:_____________/Time:__________/Additional Del. Charge $_______ Customer’s Name:______________________________________PH:____________________ E-Mail:_____________________________________________________ Sub-Total:$________________+8% Tax:$_______=Total:$__________ Additional Orders ____Yes ____ No ______ OF ______ Pages Paul’s Pastry Shop THANKSGIVING DINNER MENU ***ORDERS MUST BE PLACED & PAID FOR BY THURSDAY, NOV. 17, 2016 FAX: (601)798-8945/ E-MAIL: [email protected]/ Order online: www.paulspastry.com Phone: (601) 798-7457 These Additional Items added to the “A LA CARTE” Menu May Be Purchased Individually _____12lb – 14lb Whole “BAKED” Turkey $34.00 _____12lb – 14lb Whole Boneless Hickory Smoked Glazed Ham $55.00 _____6lb Whole Boneless Smoked Glazed Ham $29.00 _____8lb Whole Hickory “SMOKED” Turkey (Order at least 1 week in advance – limited quantities available) $45.00 _____11lb NEW Whole “CAJUN-STYLE SMOKED” Turkey (Order at least 1 week in advance – limited quantities available) $45.00 _____9lb Bone-In “SPIRAL-CUT” Smoked Ham (Order at least 1 week in advance advance – limited quantities available) $55.00 _____12lb-14lb Whole “DEEP-FRIED” Turkey (Order at least 1 week in advance – limited quantities available) $49.00 _____ Slicing of Whole Turkey or Ham $10.00 Extra * OPEN TILL 6PM WED NOV 23rd / CLOSED NOV 24 & 25, 2016 / OPEN SAT, NOV 26 7AM-7PM (ALL MEALS PACKED COLD IN CONTAINERS FOR YOU TO PLACE IN THE OVEN AND RE-HEAT) Pick-up Day:_________________________/Date:______________/Time:_________________ (Business Only—Delivery Day:____________/Date:_____________/Time:__________/Additional Del. Charge $_______ Customer’s Name:______________________________________PH:____________________ E-Mail:_____________________________________________________ Sub-Total:$________________+8% Tax:$_______=Total:$__________ Additional Orders _____Yes _____ No ______ OF ______ Pages DESSERT CAKES # 7” # 8” FRESH BAKED PIES # 8” # 9” ALMOND $10.99 $13.99 APPLE PIE $11.99 $13.99 AMBROSIA $13.99 $15.99 BANANA CREAM PIE $10.99 $12.99 ANY CAKE WITH WHIPPED ICING $10.99 $13.99 BANANA FOSTER PIE $14.99 $16.99 BLACK-WALNUT $10.99 $13.99 BANANA PUDDING -- PER LB PER LB $4.99 BUTTER-PECAN $10.99 $13.99 BLACKBERRY PIE $12.99 $14.99 CARROT $13.99 $15.99 BLUEBERRY PIE $12.99 $14.99 CHERRY $10.99 $13.99 CHERRY PIE $12.99 $14.99 CHOC. ALMOND MOCHA $13.99 $15.99 CHOCOLATE ICE BOX PIE $10.99 $12.99 CHOC. DIPPED STRAWBERRY $17.99 $21.99 CHOCOLATE MERINGUE PIE $10.99 $12.99 CHOCOLATE W/ WHITE OR BUTTER ICING $8.99 $10.99 COCONUT ICE BOX PIE $10.99 $12.99 COCONUT $10.99 $13.99 COCONUT MERINGUE PIE $10.99 $12.99 CREAM CHEESE $13.99 $15.99 COOKIES N’ CREAM $11.99 $13.99 DOBERGE $13.99 $15.99 EGG CUSTARD PIE $9.99 $11.99 FLAVOR CAKE W/FILLING & WHIPPED ICING $13.99 $15.99 FRENCH COCONUT PIE $9.99 $11.99 FLAVORED CAKE W/FLAVORED ICING & $13.99 $15.99 FRESH STRAWBERRY PIE $11.99 $13.99 OR FRUIT FILLING GERMAN CHOCOLATE PIE $11.99 $13.99 FRESH COCONUT CAKE $13.99 $15.99 HEATH BAR CRUNCH PIE $13.99 $15.99 GERMAN CHOC. $13.99 $15.99 GRAND MARNIER SWEET POTATO PIE $11.99 $13.99 ITALIAN CREAM CHEESE $13.99 $15.99 KEY LIME ICE BOX PIE $10.99 $12.99 LEMON $10.99 $13.99 LEMON ICE BOX PIE $10.99 $12.99 ORANGE CAKES W/ WHITE /BUTTER ICING $10.99 $13.99 LEMON MERINGUE PIE $10.99 $12.99 ORANGE-PINEAPPLE $10.99 $13.99 WHITE CHOCOLATE MACADAMIA NUT PIE $12.99 $14.99 PINA COLADA $10.99 $13.99 NO SUGAR ADDED APPLE PIE $12.99 $14.99 PINEAPPLE $10.99 $13.99 NO SUGAR ADDED CHERRY PIE $12.99 $14.99 RAINBOW $13.99 $15.99 PEANUT BUTTER CHOCOLATE SILK PIE $13.99 $15.99 RASPBERRY $10.99 $13.99 PECAN PIE $11.99 $13.99 RED VELVET BUTTER ICING $10.99 $13.99 PUMPKIN PIE $10.99 $12.99 RED VELVET CREAM CHEESE ICING $13.99 $15.99 SNICKERS PIE $13.99 $15.99 ROYAL ELEGANCE $17.99 $21.99 SOUTHERN BOURBON PECAN PIE $12.99 $14.99 RUM $10.99 $13.99 STRAWBERRY ICE BOX PIE $10.99 $12.99 SNICKERS CAKE $17.99 $21.99 SUGAR-FREE PECAN PIE $12.99 $14.99 SPICE $10.99 $13.99 SUGAR-FREE PUMPKIN PIE $11.99 $13.99 STRAWBERRY $10.99 $13.99 SWEET POTATO $9.99 $11.99 STRAWBERRY SHORTCAKE $7.99 $9.99 SWEET POTATO-PECAN $10.99 $12.99 SUGAR-FREE $13.99 $15.99 CHEESECAKES SWEDISH TEA CAKE $13.99 $15.99 CHEESECAKE – PLAIN $14.99 WHITE CHOCOLATE DESSERT CAKE $13.99 $15.99 BLUEBERRY CHEESECAKE $17.99 WHITE OR YELLOW W/CHOC ICING OR $10.99 $13.99 BROWNIE-BOTTOM CHEESECAKE $17.99 FLAVORED ICING OR FLAVORED CAKE WHITE W/ WHITE OR BUTTER ICING $9.99 $11.99 CHERRY CHEESECAKE $17.99 YELLOW W/ WHITE OR BUTTER ICING $9.99 $11.99 COOKIES N’ CREAM CHEESECAKE $17.99 8” 9” LEMON CHEESECAKE $17.99 ALL AMERICAN CAKE $16.99 $20.99 PUMPKIN CHEESECAKE $17.99 ALL FRUIT TORTES $16.99 $20.99 STRAWBERRY CHEESECAKE $17.99 FRESH STRAW. & WHIP CREAM TORTE $16.99 $20.99 TURTLE CHEESECAKE $18.99 BOSTON CREAM PIES $9.99 $10.99 4” MINI PIES (EACH) $2.99 --------- HF BUNT LG BUNT 1.5” 3” ANGEL FOOD --------- $9.99 PASTRY SHELLS – PER DOZEN $6.99 $15.99 ANGEL FOOD W/ FRUIT FILLING --------- $12.99 CREAM CAKE POUND CAKES $6.99 $11.99 POUND CAKE $6.99 $11.99 Customer Name____________________________ 12” PINEAPPLE UPSIDE- DOWN CAKE --------- $16.99 Customer Phone Number_____________________ 4”X 8” 6” X 8” CHOCOLATE CONFUSION $14.99 $19.99 PAUL’S PASTRY SHOP ORDER LIST (601)798-7457 HUNGARIAN WALNUT $20.99 $29.99 MS MUDD CAKE ---------- $13.99 3 ½ X 5 5 X 10 ½ TIRSMISU $14.99 $28.99 .
Load more

Recommended publications
  • Favorite Recipes : Blowing Rock
    THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA ENDOWED BY JOHN SPRUNT HILL CLASS OF 1889 C641.5 R937f This book is dedicated to the service of God through our new Educational Building s\ <X- J [ mf^ <S> ®> ®, Cmvj)iH WHITE MOUNTAIN CAKE VANILLA WAFER CAKE II 2 c. sugar 2 sticks butter or margarine 1 c. shortening (or butter) 2 c. sugar 1 1/4 c. milk (sweet) 6 whole eggs 6 egg whites 1 12 oz. box vanilla wafers 3 c. cake flour 1/2 c. milk 1 t. salt 1 7 oz. package flaked coconut 1 t. vanilla 1 cup chopped pecans 3 t. baking powder Cream butter and sugar - add eggs one at Cream shortening and sugar well. Add salt. a time and beat after each. Crush Vanilla Add milk and flour alternately. Reserve wafers and add alternately with milk. 1 c. of flour to mix with baking powder, Add coconut and nuts. Bake in greased to be added to cake last. Add vanilla. and floured tube pan at 325 for 1 hr and Fold in well beaten egg whites. Bake at 10 minutes. 350 for 30-35 minutes. This will make 3 layers. Mrs. Eleanor Keys Mrs. Vada Widener POUND CAKE BUTTERSCOTCH POUND CAKE 2 sticks butter 3 c. sugar 1 c. butterscotch morsels 3 c. flour (plain) 2 T. instant coffey (dry) 1/2 t. baking powder 1/4 c. hot water 1/2 t. salt 1 c. softened butter 1 c. evaporated milk 1 1/2 c.
    [Show full text]
  • 2021 Coolinary Lunch Menu
    LUNCH STARTERS Duck Springrolls Two crispy fried springrolls filled with Gumbo Ya Ya A rich country style gumbo made duck confit, shiitake mushrooms, spinach goat cheese, with chicken Andouille sausage 9.5 served with ginger-soy dipping sauce 15 Bistro Salad Baby greens, spiced pecans, grated Fried Oysters One half dozen spicy flash fried Louisiana Grana Padano cheese grape tomatoes tossed oysters served with jalapeno tartar sauce 15 with herb vinaigrette 9.5 Jumbo Lump Crabcake Jumbo lump Louisiana Baby Iceberg Salad Baby iceberg lettuce with red crabmeat with peppers onions, served with onions, grape tomatoes, pecanwood smoked bacon Danish bleu cheese, Dijon mustard vinaigrette 9.75 classic Ravigote a petit green salad 24 Cherry & Brie Salad Fresh sweet cherries tossed with Coconut Beer Shrimp A trio of Louisiana Gulf shrimp hydro watercress baby arugula lemon vinaigrette, rolled in beer coconut batter then deep fried, surrounded by a wedge of triple cream Brie cheese, served with Creole marmalade 12 garnished with candied walnuts 11 ENTRÉES Wood Grilled Fish Fresh fish grilled over a wood Bacon Wrapped Shrimp Grits A sauté of fire, served with pecan popcorn rice fresh pecanwood smoked bacon wrapped jumbo Gulf vegetables 28 shrimp served with creamy stone ground yellow with Lemon Butter Sauce - or - Meunière Sauce grits red eye gravy 31 Buffalo Chicken Salad Strips of fried chicken glazed with honey laced hot sauce, placed atop Rosemary Chicken An all-natural chicken breast mixed greens tossed with bleu cheese dressing, roasted with rosemary compound butter served pickled carrots crumbled bleu cheese 22 with baby carrots, orzo pasta natural reduction sauce enhanced with fresh rosemary 24 Pasta Jambalaya Gulf shrimp, Andouille sausage, oven roasted duck chicken tossed with spinach fettuccine in a rich buttery sauce 23 Mr.
    [Show full text]
  • Capital Club Buffet Menu the Capital Club Buffet Is Available for a Minimum of 50 Guests -Includes Water, Tea, Coffee & Rolls
    Capital Club Buffet Menu The Capital Club buffet is available for a minimum of 50 guests -includes water, tea, coffee & rolls- Please let your special event director, Amanda Prejean, know if you have any special dietary requests. Salads (please choose 4) Vegetables and Starches (please choose 5) Mixed Greens with Assorted Toppings & Dressings Au Gratin Potatoes Assorted Seasonal Fresh Fruits Garlic Mashed Potatoes Waldorf Salad Stuffed Baby Potatoes Marinated Cucumbers &Tomatoes Oven Roasted New Potatoes with Garlic &Rosemary Italian Spiral Pasta Sweet Potatoes with Raisins &Walnuts Shrimp Pasta Wild Rice Medley Cobb Salad Garlic Cheese Grits Creamy Crabmeat Pasta Parmesan Pasta Truffle 3 Cheese Macaroni Desserts (please choose 1) Corn Pudding Caramel Pecan Fudge Pie Baked Tomatoes with Feta Cheese Double Chocolate Cake Broccoli with Cheese or Lemon Butter Sauce Cheesecake with Fresh Seasonal Fruits Pepper Jack Spinach Madeline Bourbon Pecan Pie Green Beans with Roasted Garlic or Peppers Key Lime Pie Yellow Squash Casserole Lemon Ice Box Pie Ginger-Orange Glazed Carrots White Chocolate Bread Pudding Sautéed Vegetable Medley Oreo Cookies &Cream Pie Fried Green Tomatoes Apple Dumpling Tempura Fried Mushrooms Red Velvet Cake Chocolate Meringue Pie Entrees (please choose 3) Blackened or Fried Mississippi Catfish Creole Maple Pork Loin Tempura Fried Mahi-Mahi Roasted Pork Loin Redfish with a Saffron Cream Sauce BBQ Pulled Pork Shrimp &Garlic Cheese Grits Pork Florentine Tilapia with Cajun Crawfish Cream or Saffron Cream Sauce Roasted Sirloin Beef Salmon with choice of Rosemary, Dill, Lemon Butter Sauce Lasagna Chicken Breast with Cajun Crawfish Cream Sauce Red Beans &Rice Chicken Picatta Baked Cornish Game Hen Chicken Parmesan London Broil Chicken Dijoinnaise Baked, Fried or BBQ Chicken carving station with choice of Chicken Mascotte Roast Beef, Baked Pit Ham or Roasted Turkey .
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Lunch Buffet
    Lu202n1-20c22h BUFFET OAK LODGE: 225-291-6257 | PARC 73: 225-744-3344 OAKPARCEVENTS.COM | [email protected] | [email protected] Gatherings at Oak Parc Events MONDAY THROUGH FRIDAY PRICING: $21/GUEST - CHOICE OF ONE ENTRÉE $23/GUEST - CHOICE OF TWO ENTRÉES SATURDAY AND SUNDAY PRICING: $24/GUEST - CHOICE OF ONE ENTRÉE $26/GUEST - CHOICE OF TWO ENTRÉES Minimum of 25 Guests Required for Lunch Buffet Minimum of 40 Guests Required for Two Entrée Option December Bookings will Require an Additional $3/Guest Fee *Need us to cater an event at your location of choice? Just ask! Our Lunch Buffet Packages Include Choice of salad, bread, one or two entrées, starch, vegetable, and dessert Service on glassware and silverware Unlimited water, freshly brewed coffee, and your choice of lemonade, or sweet, unsweet, or (our famous) almond iced tea Floor-length linens and table décor provided on each guest table Exclusive use of venue for at least three hours Ample and free parking Customized floor layout, set-up, professional staffing, and clean up after each event Free Wi-fi Complimentary use of A/V equipment including surround sound, projector, screen, microphone, and podium Background music available through our surround sound system Additional Charges if Applicable 20% Service Charge and Applicable Sales Tax is Applied to All Food and Beverage Oak Lodge – 9.95%. Parc 73 – 8.95% Set Up Fee - $250 Per Room MENU ITEMS B U T L E R P A S S E D I T E M S BUTLER PASSED ITEMS MAY BE PURCHASED FOR +$2.50/GUEST/ITEM Almond-Encrusted Duck Tenderloin with Pepper
    [Show full text]
  • Rebecca Rather Key Lime Pie
    Rebecca rather key lime pie Rather Sweet Key Lime Pie ate lunch at the Rather Sweet Bakery & Cafe, owned by our new friend, Rebecca Rather, aka The Pastry Queen. So when I discovered Rebecca Rather's recipe for Key Lime Pie I was cured of my need to offer an array of dessert options. Well, sort of. For more than years Southerners have been enjoying the sweet-and-tart Key lime pie. Whip up this easy Key lime pie recipe for a flavor-filled dessert. Save this King-sized Key lime pie recipe and more from The Pastry Queen Holiday Entertaining, Texas Style by Rebecca Rather and Alison Oresman. I had a request to post my recipe for key lime pie. I've made this pie I adapted this recipe from one by Rebecca Rather. Crust 1 cup Texas. By Rebecca Rather and Alison Oresman As party invitations pile up in the mailbox, Rebecca Rather is up to her elbows in . King-Sized Key Lime Pie – Every key lime pie recipe agrees that a can of sweetened condensed milk is the king of ingredients. Our recipes are very similar except we use four egg yolks rather than three, and the .. Rebecca @ DisplacedHousewife. The pastry case in Rebecca Rather's bakery in Fredericksburg is packed with bricks, and fruit pies that look as though they came straight out of Grandma's oven. In order to navigate out of this carousel please use your heading shortcut key to crunchy Texas Pralines and Texas Big Hairs Lemon-Lime Meringue Tarts. Big-Hearted Holiday Entertaining, Texas Style Rebecca Rather, Alison Oresman It's a standard Key lime pie recipe, but I make it with an ultrathick graham.
    [Show full text]
  • St Bernard 32Nd Sunday in Ordinary Time Catholic Church
    November 10, 2019 St Bernard 32nd Sunday in Ordinary Time Catholic Church PARISH STAFF Father James Fitzpatrick, Pastor Rectory 508-644-5585 Fax—508-644-2136 Email— [email protected] Website—www.stbernardassonet.org Deacon Jesse Martins Donna M. Costa, Administrative Assistant Office Phone 508-644-5585 WELCOME TO THE OLDEST CHURCH IN THE DIOCESE OF FALL RIVER Office Hours: Monday thru Friday 9:30am-3:30pm This church opens wide its doors to you. We hope that you Email: [email protected] feel at home and among friends. Our wish is that you might find your time among us prayerful, inspiring and uplifting. If you are visiting, we are glad that you have joined us for Brian & Marlene Correia worship. Enjoy your stay and come back soon! If you plan to Religious Formation Coordinators make this area your permanent home, we ask that you make Office and Fax—508-644-2032 arrangements to formally register in the parish. Just speak to the Email—[email protected] pastor at the front door after Mass and he will welcome you Mark & Sandi Sevigney personally. Finance / Fundraising Coordinators If you have been away from the practice of the Faith, we rejoice that you have decided to be with us today. If you are a Jeff DeMarco separated or divorced Catholic, especially know that you belong here just as much as the rest of us, no matter what you may have Director of Parish Development heard. Even if you are remarried, the Church may be able to annul your first marriage.
    [Show full text]
  • Homemade Keepers at Home Sampler
    HOMEMADE Piesfruit · cream · nut KEEPERS AT HOME SAMPLER SEVEN Copyright March 2001 Carlisle Press, Sugarcreek, OH All rights reserved. No portion of this book may be reproduced by any means, electronic or mechanical, including photocopying, recording, or by any information storage retrieval system, without written permission of the copyright owner, except for the inclusion of brief quotations for a review. ISBN 1-890050-50-4 Text designed by Miriam Miller Cover designed by Teresa Hochstetler For additional copies or for a free catalog write: 2673 TR 421 Sugarcreek, OH 44681 TABLE OF CONTENTS Fruit Pies ......................................1 Cream Pies continued ..............................10 Canned Apple Pie Filling ..............................3 Peanut Butter Pie #1 ....................................15 Apple Pie .........................................................1 Peanut Butter Pie #2 ....................................15 Berry Pie .........................................................2 Pumpkin Pie #1 ............................................10 Blackberry Custard Pie .................................7 Pumpkin Pie #2 ............................................11 Blueberry Pie ..................................................5 Sponge Lemon Pie .......................................12 Dutch Apple Pie .............................................1 Sugarless Pumpkin Pie ................................10 Elderberry Custard Pie .................................8 Velvet Custard Pie .......................................11
    [Show full text]
  • 10 Tasty Pie Recipes Southern Plate
    © S O U T H E R N P L A T E 2 0 2 0 CONTENTS German Chocolate Pie This is a decadent recipe that is perfect for any holiday dinner but it also makes a family dinner extra special. Faux Pecan Pie Bring this treasured holiday pie back to the table for folks who have nut allergies, without sacrificing taste! Freezer Apple Pie This special recipe is unlike any other, creating a perfect classic apple pie to celebrate and share with those you love Orange Meringue Pie the most. This pie is a slice of sunshine! If you have any lemon pie lovers in your life, this orange version Impossible Lemon Pie will be sure to win them over as well. In addition to using ingredients you probably already have on hand, this pie also makes Sweet Potato Pie This is a traditional sweet potato pie recipe its own crust,. It's so quick and easy, blink or finished off with a streusel topping – because you’ll miss it. anything wonderful becomes even more so when you add a topping of brown sugar, butter, and Water Pie pecans! This pie has a creamy buttery taste, similar to a warm vanilla cookie once chilled and Sawdust Pie sliced. Half the thrill will be telling your Whip up this rich and buttery sawdust pie with only family that the main ingredient is water! a mixing bowl and a spoon. Add whipped cream and sliced bananas - this is sheer perfection. Fried Pie This fried pie recipe will certainly draw Cherry Cream Cheese Pie praise from those lucky enough to sample Opening the refrigerator and finding Cherry Cream Cheese pie looking back at you sure was a the wares! beautiful sight! GERMAN CHOCOLATE PIE Ingredients In a small saucepan, melt the chocolate and butter over low heat, stirring to mix well.
    [Show full text]
  • Easy As Pie C) Meat and Cheese Pie A: C—Savory Pies, Not Sweet Leader Introduction: “Book and Bake” Is Designed for All Ages
    Pie Factoids “Pie” was first used with a) apple pie b) pumpkin pie Book and Bake: Easy as Pie c) meat and cheese pie A: c—savory pies, not sweet pies were most often eaten Leader introduction: “Book and Bake” is designed for all ages. Teens or rd ‘tweens read to and assist with pre-K to 3 graders. Call on your local The word pie was used senior center, Junior League, 4-H, or FCCLA chapter to lend a hand. in everyday language by § Divide into teams. Each team will make two small pies. Bake pies on a) 793 A.D. b) 1362 large baking sheets for easier handling. c) 1854 Once you‛ve settled on who is helping whom, allow about two hours for A: 1362 (At this time Vikings this activity OR make the crust Day 1 and bake the pie Day 2. were exploring N. America and the Ottoman Empire had Activity Outcomes: reached Europe) § Apply literacy skills; reading and following directions § Connect with historical characters, language and events The term “pot pie” first § Place types of pie with their geography appeared in print in America § in 1785. This was during Use baking science to find the best flour for pastry a) The Revolution § Develop eye-hand coordination; measure, stir, “cut in, “roll out” pie pastry § b) The Civil War Build family relationships and community c) Spanish- American War § Evaluate the health benefits of pie and baking it yourself A: A—“Pot pie” was an English staple. The pastry was made very tough! It was Getting started: Ask your group what their favorite pie is.
    [Show full text]
  • DESSERTS HOMEMADE DESSERTS MADE from SCRATCH! Our Desserts Have Been Made on Premises by Pastry Chef Dennis Hunt Since 1982
    URGENT message! DESSERTS HOMEMADE DESSERTS MADE FROM SCRATCH! Our desserts have been made on premises by Pastry Chef Dennis Hunt since 1982. We also offer over 40 whole pies and cakes to take home. We need 24 to 48 hours’ notice to source ingredients and fulfill your order. Ask your server for our take home homemade dessert brochure. Belgian Caramel Dream Gullifty’s Chocolate Mousse Pie Gullifty’s latest dessert creation is a warm Gullifty’s one of a kind dessert. An Oreo Belgian waffle topped with our homemade crust filled with creamy chocolate mousse Guinness infused hot fudge, homemade vanilla topped with whipped cream 5.50 ice cream, a sweet caramel sauce, whipped cream and a maraschino cherry 7.99 Flourless Chocolate Ganache Tort Peanut Butter Pie Gluten Free smooth, rich, and covered with chocolate ganache 5.50 Hand-made Oreo crust, light and fluffy peanut butter mousse, and chocolate chips 5.50 Homemade Ice Cream Gullifty’s Sweet Cream and Cream sourced locally from Long Acres Modern Dairy in Boyertown and is sweetened Strawberry Pie with organic cane sugar. All flavors made on Hand-rolled pie crust with semi-sweet premises. 2.99 per scoop chocolate, sweetened cream cheese filling and fresh strawberries topped with a strawberry Vanilla glaze, chocolate chips, and whipped cream 5.50 Coffee Oreo Triple Chocolate Fudge Brownie Flavor of the Month Key Lime Pie Served on a buttered graham cracker crust Brownie Chunk Sundae and finished with our homemade whipped Homemade brownie drizzled with Gullifty’s cream 5.50 Guinness infused hot fudge, topped with homemade Vanilla ice cream, whipped cream, and a maraschino cherry 7.99 Chocolate Chip Cheesecake A truly fantastic take on a New York original.
    [Show full text]
  • 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
    [Show full text]