Regional showcase issue #1 2014
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This document provides recipes for several dessert components including a manjar blanco ganache, espresso mousse, lucuma mousse, cocoa nib meringue, and espresso shortbread. It then provides instructions for layering the components to assemble the finished dessert. The document focuses on Latin American inspired recipes from Megan Vargas, pastry chef at Andina restaurant in Portland, Oregon.
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Elegant Dining
This document provides recipes and ideas for an elegant breakfast or afternoon tea, including fruity french toast, baked prunes and apricot, summer berry crunch, pancake stack, smoked salmon with poached eggs, afternoon scones, sweet scones with blueberries, lemon stars biscuits, banana bread, dutch apple cake, smoked salmon and potato cakes, and a cheeseboard. It also provides contact information for Ariel House, a Victorian guesthouse in Dublin, Ireland where visitors can sample these dishes.
Campania Wanessa:
This recipe is for a chocolate cake made with 200g of soft butter, 150g of cane sugar, orange aroma, salt, 4 eggs, 250g of white flour, 100g of potato starch, yeast, 50ml of milk, and 125g of chocolate drops. The ingredients are creamed together and the eggs are added one at a time. The flour and starch are then mixed in. Finally, the milk and chocolate drops are gently added. The dough is placed in a prepared donut mold, sprinkled with sugar, and baked for 35-40 minutes at 180°C.
BILINGUAL PROJECTS Food IN England
This document provides a recipe for trifle, a traditional English dessert. The recipe includes layers of custard, cake or biscuits soaked in syrup, raspberry jam, and seasonal fruits like apricots and berries in a transparent bowl. The custard is made with milk, sugar, vanilla essence, and water. The ingredients are layered in the bowl, ending with custard on top, and refrigerated to allow the flavors to blend before serving.
Ramada´s Bakery
This document provides recipes and descriptions for 4 desserts from Ramada's Bakery: Berry Sensation cheesecake, Grandma's Garden apple pie, Pop-cakes, and Bunny temptation carrot cake. The cheesecake has a sweet and sour blackberry jam topping. The apple pie uses fresh apples and layers of cinnamon sugar. Pop-cakes are one-bite chocolate desserts on a stick. The carrot cake has a secret recipe and reminds one of carrots from the farm. Pricing and payment methods are listed at the end.
Tiramisu original recipe
This document provides an original recipe for tiramisu, an Italian dessert made of layers of ladyfingers soaked in coffee and layered with a sweetened mascarpone cheese cream. The recipe serves 8 people and takes about 40 minutes total to make. It involves dipping ladyfinger cookies in a mixture of coffee, rum and sugar before layering them with a mascarpone cream made from mascarpone cheese, egg yolks, icing sugar and whipped cream. The finished tiramisu is dusted with cocoa powder and chilled before serving.
BILINGUAL PROJECT 1º ESO Recipe of Lamington cake
1) The document provides a recipe for making Lamington pastel, which includes ingredients for the cake such as butter, sugar, eggs, flour, and cocoa powder. It also includes ingredients for the frosting such as chocolate, milk, butter, and sugar.
2) The instructions explain how to make the cake by creaming butter and sugar, adding eggs, and mixing in sifted dry ingredients. The cake is baked for 40 minutes then cooled.
3) For the frosting, chocolate, milk, and butter are melted together then icing sugar is beaten in to make a smooth frosting. The cake is cut into wedges, frosted, coated in coconut, and served.
Afternoon tea
Step by step guide - make everyday scones to treat the family and create an in-house event with a regal afternoon tea!
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Campania Wanessa:
This recipe is for a chocolate cake made with 200g of soft butter, 150g of cane sugar, orange aroma, salt, 4 eggs, 250g of white flour, 100g of potato starch, yeast, 50ml of milk, and 125g of chocolate drops. The ingredients are creamed together and the eggs are added one at a time. The flour and starch are then mixed in. Finally, the milk and chocolate drops are gently added. The dough is placed in a prepared donut mold, sprinkled with sugar, and baked for 35-40 minutes at 180°C.
BILINGUAL PROJECTS Food IN England
This document provides a recipe for trifle, a traditional English dessert. The recipe includes layers of custard, cake or biscuits soaked in syrup, raspberry jam, and seasonal fruits like apricots and berries in a transparent bowl. The custard is made with milk, sugar, vanilla essence, and water. The ingredients are layered in the bowl, ending with custard on top, and refrigerated to allow the flavors to blend before serving.
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BILINGUAL PROJECT 1º ESO Recipe of Lamington cake
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2) The instructions explain how to make the cake by creaming butter and sugar, adding eggs, and mixing in sifted dry ingredients. The cake is baked for 40 minutes then cooled.
3) For the frosting, chocolate, milk, and butter are melted together then icing sugar is beaten in to make a smooth frosting. The cake is cut into wedges, frosted, coated in coconut, and served.
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This dessert combines two Filipino favorites, leche flan and turon, into one dish. A sliced leche flan is rolled in a spring roll wrapper, deep fried until golden brown, and glazed with caramelized sugar. Known as the Filipino Leche Flan Turon, it offers the sweet taste of leche flan inside crispy fried wrapper, making it a unique, affordable treat that captures the Filipino love of food.
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The document provides recipes for various holiday-themed snacks and drinks that can be served at a barn party, including:
1) Apple Oatmeal Bars that combine apples, oats, butter and brown sugar for a twist on apple pie.
2) Peppermint Puppy Chow, a grab-and-go snack made from cereal coated in chocolate, powdered sugar and crushed candy canes.
3) Spiked Peppermint Hot Chocolate that adds peppermint schnapps to cocoa, sugar, salt and milk for an adult winter drink.
The perfect three course dinner for me ! karoline1
This three course dinner includes scallops as a starter, beef in bacon with cream gratinated potatoes as the main course, and oreo cake for dessert.
The scallop starter includes roasting scallops for 3-4 minutes and serving them with butter, salt, pepper, cucumber, lettuce, and carrot.
The main course is beef rolled in bacon and roasted for 6 minutes, served with potatoes, cream, cheese, cauliflower and broccoli.
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3 Easy Christmas Desserts
1. The document provides recipes and instructions for 3 easy Christmas desserts: cinnamon apple sorbet, Christmas trifle, and frosted fruit cake.
2. The cinnamon apple sorbet recipe involves simmering apples with apple juice, pureeing the mixture with lemon juice and cinnamon, then freezing it into a sorbet.
3. The Christmas trifle layers oranges, Christmas pudding, mascarpone custard, and whipped cream in a bowl, and is surprisingly easy to make in 15 minutes.
4. The frosted fruit cake recipe coats a store-bought fruit cake with raspberry jam, marzipan, and fondant icing for a festive presentation.
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This document provides a recipe for chocolate cake. It lists the ingredients as flour, sugar, salt, baking soda, cocoa, vinegar, oil, vanilla essence, water and eggs. The instructions say to mix the dry ingredients of flour, cocoa, baking soda and salt together in a bowl. Then mix the wet ingredients of vinegar, oil, vanilla, water and eggs in the bowl. Stir it all together and bake at 350 degrees for 30 minutes. Let the cake cool for 5 minutes before frosting it with nocilla.
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This document provides a recipe for a Good Day Pear Crisp that can be made for breakfast. It calls for slicing half a pear and topping it with lemon juice, brown sugar, oats, nuts, butter and cinnamon before baking for 20 minutes. It suggests serving the crisp topped with cottage cheese or yogurt. Variations for late summer and fall are provided by substituting different fruits like nectarine or apple. The recipe makes one serving with 162 calories and 7 grams of fat.
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The document provides recipes for three types of cookies:
1) Snickerdoodles are cinnamon sugar cookies rolled into balls and baked for 6-8 minutes at 400 degrees.
2) Magic cookie bars are layered in a pan with crushed corn flakes, chocolate chips, coconut, nuts, and sweetened condensed milk then baked at 350 degrees for 25 minutes.
3) Oatmeal refrigerator cookies are formed into rolls and refrigerated overnight before slicing and baking at 375 degrees for 7-12 minutes.
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This dessert combines two Filipino favorites, leche flan and turon, into one dish. A sliced leche flan is rolled in a spring roll wrapper, deep fried until golden brown, and glazed with caramelized sugar. Known as the Filipino Leche Flan Turon, it offers the sweet taste of leche flan inside crispy fried wrapper, making it a unique, affordable treat that captures the Filipino love of food.
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This document provides a recipe for a Good Day Pear Crisp that can be made for breakfast. It calls for slicing half a pear and topping it with lemon juice, brown sugar, oats, nuts, butter and cinnamon before baking for 20 minutes. It suggests serving the crisp topped with cottage cheese or yogurt. Variations for late summer and fall are provided by substituting different fruits like nectarine or apple. The recipe makes one serving with 162 calories and 7 grams of fat.
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The document provides recipes for three types of cookies:
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This document provides recipes for 12 different pie varieties, including:
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2) Royal Lemon Meringue Pie with a creamy lemon filling and piled high meringue made with 5 egg whites.
3) Mom's Double-Crust Lemon Pie made with a buttery crust and tangy lemon custard filling.
4) Traditional Pecan Pie packed with pecans in a brown sugar and corn syrup filling.
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The document provides a recipe for butterbeer cupcakes that makes around 18 cupcakes. It includes instructions for making the cupcake batter, butterscotch filling that is piped into the center of the cupcakes, and a butterscotch frosting. The cupcake batter contains flour, baking powder, baking soda, butter, sugars, eggs, butterscotch schnapps, buttermilk and cream soda. The filling is made from butterscotch chips and heavy cream. The frosting is a buttercream made with butter, butterscotch filling, schnapps, powdered sugar and cream soda.
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This document provides recipes for several no-bake cheesecakes and desserts, including:
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- A gingerbread spice no-bake pie made with caramel, vanilla cookie crust, half-and-half, vanilla pudding mix, ginger, cinnamon, whipped topping, and almonds.
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This recipe provides instructions for making coconut cupcakes with a vanilla buttercream frosting and decorated with Easter egg candies. The cupcakes are made with coconut, flour, baking powder, sour cream, oil, sugar, butter, and eggs. They are baked until a toothpick inserted comes out clean. The vanilla buttercream is made by beating together confectioners' sugar, butter, milk, vanilla, and salt. The frosted cupcakes are then topped with toasted coconut and an Easter candy in the center to resemble chocolate nests for Easter eggs.
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Team HPR
gemiusXmas_Book of Christmas goodies_December 2010
This document provides recipes for traditional Christmas cookies and biscuits from several European countries. It begins with an introduction wishing readers a merry Christmas and prosperous new year. Several recipes are then provided, including for Russian Pryaniki gingerbread biscuits, Bulgarian Maslenki biscuits, Estonian Jõulupiparkoogid gingerbread, Slovakian Medovnicky cookies, Ukrainian Rizdwjani korzhyky biscuits, Norwegian Sigarer "cigars", Lithuanian Trupininis crumble, Polish orange cookies, and Romanian Cozonac romanesc Christmas cake. The recipes showcase the variety of traditional holiday sweets across Europe.
Christmas cookies with Gemius
Merry Christmas and Happy New Year! This document provides recipes for traditional Christmas cookies and biscuits from several European countries. Recipes include Russian Pryaniki gingerbread biscuits, Bulgarian Maslenki biscuits, Estonian Jõulupiparkoogid gingerbread, Slovakian Medovnicky cookies, Ukrainian Rizdwjani korzhyky biscuits, Norwegian Sigarer "cigars", Lithuanian Trupininis crumble, Polish orange cookies, Romanian Christmas cake, British mincemeat, Latvian gingerbread, and Hungarian nut crescents. The document wishes readers a joyful holiday season and hopes the recipes will add to their celebrations.
Souffles recipes
This document provides recipes for various types of souffles, including both sweet and cheese souffles. It lists recipes for chestnut souffle, Grand Marnier souffle, maple syrup souffle, orange souffle, and souffled cherry soup under the sweet souffles section. Under the cheese souffle section, it provides a recipe for a basic cheese souffle. Each recipe includes a list of ingredients and instructions for making the souffle.
Cakes
This document provides recipes for various Amish baked goods including breads, cakes, cookies, and corn fritters. It includes recipes for Amish bread starter, friendship bread, coffee cake, lemon sponge cake, pumpkin bread, muffins, corn bread, poppyseed bread, yeast rolls, funnel cakes, apple cake, blueberry cake, rolled oats cake, shortcake, snickerdoodles, puff cookies, and chocolate chip cookies. The recipes use common ingredients like flour, sugar, eggs, butter/shortening, and call for baking times and temperatures typical of baked goods.
tower-valentines-recipebook-2
This document provides recipes from various bloggers for Valentine's Day cooking and baking ideas. It includes recipes for pea and ham soup, butternut squash and feta lasagne, chocolate Irish cream liquor biscuit cups, mud cake with salted butterscotch, egg free mango and cardamom pancakes, fortune cookies, rose fairy cakes, a Valentine's steak sandwich, bitesize lemon and lime syllabub, chocolate and raspberry cakes, and chocolate and salted caramel tartlets. Each recipe is presented with instructions and a list of ingredients.
Recetas
This document provides recipes for several traditional British desserts and baked goods. It includes recipes for Spotted Dick, a steamed pudding containing suet, flour, currants or raisins; Apple Crumble, a fruit dessert topped with a crumbly oat and butter mixture; English Crumpets, small griddle-baked yeast cakes; and Simnel Cake, a fruit cake traditionally eaten at Easter containing a layer of almond paste. The document also provides recipes for Currant Scones, Cardamom Milk Tart, Orange Bread and Butter Pudding, Treacle Tart, Bakewell Pudding, and Chester Pudding. It concludes with a glossary of cooking terms used in
Chocolate fantasy 20 recipes
The document provides recipes for several desserts containing chocolate:
1) Chocolate Cherry Tarts are made with a chocolate pastry dough filled with a cream cheese and cherry filling.
2) A Cream Puff Cake has a chocolate pudding filling topped with whipped cream and chocolate syrup.
3) Fudgiest Brownies are a fudgy chocolate cake baked with walnuts.
4) Several other recipes include a Cocoa Mocha Mint cocktail, Chocolate Frosting, Chocolate Sauce for fruit, and a Deep South Chocolate Pie with a chocolate custard filling and chocolate meringue topping.
Chocolate fantasy 20 recipes
The document provides recipes for several desserts including:
1) Chocolate Cherry Tarts that are made with a chocolate pastry dough filled with a cream cheese and cherry filling.
2) A Cream Puff Cake that has a pudding filling topped with whipped cream and chocolate syrup.
3) A recipe for Fudgiest Brownies made with butter, chocolate, eggs, flour and brown sugar.
The document continues providing additional recipes such as drinks, tortes, sauces and more desserts. It gives instructions and lists of ingredients for each recipe.
PDF Portfolio Web
The document appears to be a portfolio or website for a cheesecake company called Cheesecake Etc. It includes descriptions of several cheesecake recipes along with their ingredients and instructions. It also provides contact information and promotes the company as making cheesecakes from scratch using the freshest ingredients.
Polish recipes
The document provides instructions for making several Polish dessert recipes, including poppy seed roll, faworki (fried dough), doughnuts, and babka cake. It lists the ingredients and steps to make the dough, fillings, and toppings. Safety notes are included to ask for help with hot oil or temperatures.
Caramel Chocolate Banana Bites & Chocolate Dipped Frozen Bananas
The document provides recipes for several components of chocolate banana caramel bites including:
1) A banana cake recipe with mashed bananas, flour, butter, sugar, eggs, and buttermilk.
2) A chocolate glaze made from dark chocolate, corn syrup and cream to coat the cake.
3) A burnt caramel drizzle made by cooking sugar and water then adding cream.
4) The cake is sliced and layered with caramel cream before being dipped in chocolate or drizzled with caramel.
Cooking with chocolate
The document provides recipes and instructions for a Year 6 cooking day focused on chocolate desserts and beverages. It includes recipes for a chocolate mud cake, strawberries dipped in chocolate, white chocolate fudge, and chocolate ice cream for desserts. For beverages it provides recipes for a hot chocolate drink, chocolate ice cream spider, and a chocolate and hazelnut thick shake. It also mentions petit fours or small bite-sized after dinner treats in different chocolate flavors and textures. The final recipe is for a chocolate slice made with biscuits, butter, sugar, cocoa, egg and coconut.
Similar to Regional showcase issue #1 2014 (20)
gemiusXmas_Book of Christmas goodies_December 2010
gemiusXmas_Book of Christmas goodies_December 2010
Caramel Chocolate Banana Bites & Chocolate Dipped Frozen Bananas
Caramel Chocolate Banana Bites & Chocolate Dipped Frozen Bananas
Regional showcase issue #1 2014
- 1. PASTRY&BAKINGNORTHAMERICAVOLUME8ISSUE12014 Volume 8 Issue 1 2014 N O R T H A M E R I C A W W W . PA S T R Y N A. C O M Printed In Singapore Donald Wressell Earl Grey Tea Ganache BAKESHOP
- 2. Regional Showcase 22 Pastry & Baking North America Manjar Blanco Ganache 6 oz bittersweet chocolate 6 oz heavy whipping cream 7 oz manjar blanco (dulce de leche or cajeta also work) 1. Whisk together the heavy cream and manjar blanco in a saucepan over low heat. 2. Once homogenized and steaming, pour over the chocolate. Allow to rest 3-5 minutes. 3. Whisk all ingredients together until a smooth ganache. Set aside. Espresso Mousse 6.5 oz mascarpone cheese 5 egg whites 2 shots espresso, chilled 1.5 cups heavy whipping cream 1 cup sugar 1. Whisk together the mascarpone and espresso. 2. Whip the egg whites and sugar to stiff peaks. 3. Whip the heavy cream to firm peak. 4. Fold the meringue and cream into the mascarpone base. Chill. Lucuma Mousse 6.5 oz mascarpone cheese 5 egg whites 14 oz lucuma puree (or ½ cup lucuma powder) 1.5 cups heavy whipping cream ¾ cup sugar 1. Whisk together the mascarpone and lucuma. 2. Whip the egg whites and sugar to stiff peaks. 3. Whip the heavy cream to stiff peaks. 4. Fold the meringue and cream into the mascarpone base. Chill. Cocoa Nib Meringue 8 egg whites 1.5 cups sugar 1 cup roasted cocoa nibs 1. Whip the egg whites and sugar to stiff peaks. 2. Fold in the cocoa nibs. 3. Bake overnight at 150°F. Espresso Shortbread 8 oz unsalted butter 2/3 cup powdered sugar 2 tsp. vanilla bean paste 2 cups all purpose flour ¼ cup espresso grounds ¼ tsp. salt 1. Cream together the butter, sugar, vanilla and espresso. 2. Sift together the flour and salt. 3. Add dry ingredients to the butter blend. 4. Roll to ¼ inch thick, cut into desired shape. 5. Bake at 300°F for 10-15 minutes, or until edges are lightly golden. Assembly To assemble the product, layer together the ganache, mousses and meringue as desired. Garnish with the espresso shortbread. Mousse deValle y Selva Portland, OR MeganVargas Pastry Chef Andina 1314 NW Glisan St Portland, OR 97209 www.andinarestaurant.com Your Notes Photo buAlyson Levy
- 3. 23 Mousse de Valle y Selva Photo by Lincoln Barbour