INDEX Culinary Glossary Breakfast Pastries Muffins Cookies Bars Cakes Specialty Desserts Pies Artisan Bread PAGE 1

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2 INDEX Culinary Glossary... 2 Breakfast Pastries... 3 Muffins Cookies Bars... 8 Cakes... 9 Specialty Desserts Pies Artisan Bread PAGE 1

3 Culinary glossary Anglaise: A sauce made of slightly cooked egg yolks, sugar and milk. May be flavored with assorted flavorings. i.e. coffee, Rum, Brandy, etc. Boules: French word for bread balls. This bread is portioned and hand rolled into boules. Compote: A chilled dish of fresh or dried fruit that has been slowly cooked in sugar syrup, which may contain liquor or spices. Slow cooking helps the fruit retain its shape. Crostada: Pastry made with pie dough and filled with fruit compote. Pastry is rolled out in a round shape, filling is place in the center of the dough and then the dough is folded around the fruit. Custard: A pudding like dessert made with a sweetened mixture of milk and eggs. Can be baked or cooked on a stove top, requires slow cooking and gentle heat to prevent curdling(cooking stops at 175 degrees). Baked custards are cooked in a water bath. Custards may be flavored with a wide variety of flavors. Ganache: A chocolate filling or icing made of chocolate chips and whipping cream. There are two methods of making ganache (1) - chocolate is melted and whipped into heavy cream. This type of ganache is used as a filling. (2)- Cream is heated and chocolate is placed into the cream and whisked to incorporate. This ganache is poured over a cake in liquid form and allowed to set up as it cools. Kosher: Food that conforms to strict Jewish Biblical laws pertaining to types of food that may be eaten and kinds of food that can be combined in a dish or meal. To meet kosher standards and the kosher seal, food must be prepared under a rabbi s supervision. The word kosher in Hebrew means: proper or pure. Laminate: Pastry dough that is rolled out and spread with butter, folded and rolled out numerous times. This process creates hundreds of layers of fat and dough that in the baking process creates steam, raising the product. The final baked product becomes a light and flaky pastry. Marbleized: The technique of making decorative streaks throughout a pastry. Mascarpone: A buttery rich double cream cheese from cow s milk. This product originated in Lombardy, Italy. Meringue: A mixture of stiffly beaten egg whites and granulated sugar. To produce a smooth meringue the sugar must be added slowly. Soft meringues are used for pies and hard meringues dried and used for filled confections. Proof: Yeast dissolved in warm water and a small amount of sugar, which activates the yeast causing it to swell and bubble. When mixed with flour, this chemical reaction causes bread to rise. When making bread there are two proofs : one right after mixing, and the second after the bread is shaped before it is baked. Streusel: Crumbly topping made of flour, sugar, butter and various spices. It is sprinkled on cakes, muffins and breads. Streusel means sprinkle or strew in German. Strudel: Laminate pastry dough spread with a filling and then rolled or folded. This pastry is baked until crisp and golden brown. Strudel means whirlpool or eddy in German. PAGE 2

4 BREAKFAST PASTRIES CARAMEL ROLL: Cinnamon butter spread on sweet dough rolled up and baked in a cream and brown sugar caramel. CINNAMON ROLL: Cinnamon butter spread on sweet dough rolled up and baked. An apricot and white icing glaze is applied after baking. DANISH: Butter rich laminate yeast dough rolled up and coiled with an assortment of fruit fillings and a cream cheese topping. Apricot and white icing glaze is applied after baking. This dough yields a soft and flaky pastry. STRUDEL: Butter rich laminate unleavened dough, rolled and filled with assorted fillings and braided, a white icing glaze is applied after baking. This dough produces a flaky pastry. PAGE 3

5 MUFFINS APPLE SPICE: Granny Smith apples with a spice blend of cinnamon, nutmeg, and ginger in a sour cream and buttermilk batter, topped with oat streusel. WHITE CHOCOLATE STRAWBERRY: Fresh strawberries and white chocolate chips in a sour cream and buttermilk batter. CHOCOLATE CHIP: Chocolate chips in a sour cream and buttermilk batter. MORNING GLORY: Grated carrots, raisins, applesauce, coconut, and pecans in a light muffin batter. PAGE 4

6 MUFFINS Continued BLUEBERRY: Fresh blueberries in a sour cream and buttermilk batter topped with oat streusel. COFFEE CAKE: Cinnamon streusel laced with pecans in a sour cream and buttermilk batter topped with more cinnamon streusel. FLAXSEED: Ground flax, Craisins, applesauce, and whole wheat, in a buttermilk batter, topped with oat streusel. PAGE 5

7 COOKIES CHOCOLATE CHIP: Butter rich cookie dough laced with chocolate chips. WHITE CHOCOLATE & MACADAMIA NUT: Butter rich cookie dough laced with white chocolate chips and macadamia nuts. DOUBLE CHOCOLATE CHIP: Chocolate butter rich cookie dough laced with chocolate chips. MONSTER: Peanut butter and oatmeal dough laced with M&M s and chocolate chips. PEANUT BUTTER CHIP: Creamy peanut butter dough laced with peanut butter chips. SNICKERDOODLE: Soft sugar cookie topped with cinnamon and sugar streusel. PAGE 6

8 COOKIES Continued OATMEAL RAISIN: Butter rich oatmeal dough laced with raisins. OATMEAL #9: Butter rich oatmeal dough sprinkled with kosher salt. MUDSLIDE: Fudge and espresso cookie dough laced with white chocolate chips and pecans and topped with powdered sugar. FROSTED SUGAR: Butter rich cookie dough that has been rolled out and cut. Baked cookie is decorated with powder sugar icing. RANGER: Butter rich cookie dough laced with chocolate chips, rice crispies, and coconut. PAGE 7

9 BARS FUDGE BROWNIE: Fudge batter producing a chewy bar. CREAM CHEESE BROWNIE: Fudge batter topped with a cream cheese batter and marbleized with more fudge batter. REVEL: Fudge and pecan batter layer with an oatmeal streusel. PEANUT BUTTER CRUNCH: Corn flakes, mixed in a peanut butter syrup, topped with melted chocolate chips. SEVEN LAYER: Chocolate (1) and butterscotch chips (2) intermingled with coconut (3) and pecans (4) drizzled with sweetened condensed milk (5) on a graham cracker crumb (6) and butter (7) crust. PAGE 8

10 CAKES Our Big Baby Cakes are miniature cakes that generously feed 4 people. They measure 4 inches wide and 5 inches high. CHOCOLATE BIG BABY CAKE: Moist chocolate cake layers filled with chocolate ganache and iced with chocolate butter cream, decorated with a butter cream rose. CARROT BIG BABY CAKE: Moist carrot cake with pecans and iced with cream cheese icing, decorated with a cream cheese carrot. ITALIAN CREAM BIG BABY CAKE: Moist white cake with pecans, layers are filled and iced with cream cheese icing, decorated with a butter cream rose. CARROT CAKE COOKIE: Made with carrot cake tops and cream cheese frosting in between. PAGE 9

11 SPECIALTY DESSERTS TIRAMISU: Lady Fingers soaked in espresso simple syrup, layered with a Mascarpone and cream mixture, served with espresso anglaise. BREAD PUDDING: Caramel roll pieces in cinnamon and nutmeg spiced custard, served with bourbon anglaise. CRÈME BRULEE: Creamy custard, infused with fresh vanilla bean, baked in a low temperature water bath. Finished with caramelized sugar after baking and cooling. APPLE CROSTADA: Baked apples in a flaky butter crust, topped with hand-crafted made in house caramel sauce. CHEESECAKE: Enriched cream cheese batter and a graham crust, baked slowly in a water bath, producing a creamy cake. Can be served plain or with fruit compote. TRIPLE CHOCOLATE MOUSSE CAKE: Chocolate flourless cake base, with chocolate mousse layer & a white chocolate mousse layer, topped with shaved chocolate. PAGE 10

12 SPECIALTY DESSERTS Continued SNICKER PIE: Oreo crumb and peanut crust topped with a blend of vanilla ice cream and snicker bar pieces. Garnished with homemade chocolate and caramel. PAGE 11

13 PIES BANANA CREAM: Creamy custard, filled with fresh bananas in a flaky butter crust. Topped with real whipped cream. COCONUT CREAM: Creamy custard, filled with toasted coconut in a flaky butter crust. Topped with real whipped cream. ALMOND CREAM: Creamy custard, filled with toasted almonds in a flaky butter crust. Topped with real whipped cream. CHOCOLATE CREAM: Creamy chocolate custard in a flaky butter crust, topped with 100% real whipped cream. LEMON MERINGUE: Made with fresh squeezed lemons, thickened custard in a flaky butter crust topped with a baked meringue. SOUR CREAM RAISIN: Raisins in a sweetened sour cream mixture in a flaky butter crust topped with a baked meringue. PAGE 12

14 PIES Continued CHERRY: Tart cherries in a flaky butter double crust. OREGON BERRY: A mixture of blueberries, raspberries, strawberries, and Marion berries in a flaky butter double crust. CARAMEL APPLE: Granny Smith apples lightly spiced in cinnamon and nutmeg with an extra measure of caramel infused vanilla topped with oat streusel and cream cheese in a flaky butter crust. PUMPKIN: Pumpkin infused with nutmeg, cinnamon and ginger in a sweetened custard, baked in a flaky butter crust. (Seasonal.) PECAN: Pecans in a butter custard laced with bourbon baked in a flaky butter crust. KEY LIME: Fresh squeezed key limes in a sweetened custard, baked in a graham crust. (Seasonal.) PAGE 13

15 PIES Continued RHUBARB CUSTARD: Fresh rhubarb in an egg custard baked in a flaky butter crust. (Seasonal.) PEACH PIE: Fresh peaches, baked in a flaky butter double crust. PAGE 14

16 ARTISAN BREAD An artisan is a skilled craftsman specializing in an art. Artisan comes from the Italian word Artigiano which means a skilled worker who makes items that are functional, decorative, or both. Artisan Bread is handcrafted rather than mass produced. Special attention is given to ingredients, process, and the fundamentals of age old bread making traditions. Artisan bread is baked in small batches rather than an assembly line process. No artificial conditioners or preservatives are used. The Colonial House specializes in producing different artesian bread every day. Some of the varieties are listed as follows: SUN DRIED TOMATO: This bread incorporates sun ripened and dried tomatoes, fresh garlic, and onions, bread flour, water, sugar, yeast, salt, and olive oil are key ingredients in this bread mixture. This bread is portioned and hand rolled into boules (the French word for bread balls.) SALTED ROSEMARY: Fresh minced rosemary is added to the bread flour, water, yeast, sugar and olive oil dough. Hand-rolled boules are dusted with kosher salt before baking. SOUR DOUGH RYE: A 10 year old starter (fed weekly with a potato and rye flour mixture) is added to bread flour, water, yeast, sugar, salt, and olive oil. Molasses and caraway seeds are also incorporated to make this rustic bread. CASTELLIO: A variety of meats or sausage and a blend of cheeses are added to bread flour, water, yeast, nonfat milk sugar, butter, and salt dough. Hand-rolled boules are brushed with beaten eggs and sprinkled with cheddar cheese. PAGE 15

17 ARTISAN BREADS Continued FIESTA: Andouille sausage and Monterey Jack cheese are blended into bread flour, water, yeast, sugar, salt, and butter dough. Hand-rolled boules are brushed with beaten eggs and sprinkled with Monterey Jack cheese and cholula sauce. CHALLAH: Egg yolks are added to bread flour, water, yeast, sugar, malt, salt, and oil dough. Portioned pieces of dough are hand rolled into a rope shape which is then braided and brushed with beaten eggs. This bread is a traditional Jewish bread symbolizing friendship. DILL ONION: Dill and onions, mixed into bread flour, water, yeast, sugar, sour cream and butter dough. Boules are hand-rolled. FLAME ROASTED PEPPERS AND ONIONS: Roasted peppers, onions, and grated Asiago cheese are mixed into bread flour, water, yeast, sugar, and butter dough. Hand-rolled boules are brushed with beaten eggs and sprinkled with more Asiago cheese before baking. WILD RICE & MUSHROOM: Thick sliced mushrooms and a blend of cooked wild rice are added to a bread flour, water, yeast, sugar and olive oil dough. PAGE 16

18 ARTISAN BREADS Continued VIENNA: Rustic hard crusted bread baked in a high temperature oven with injected steam. Bread flour, water, yeast, sugar, salt, and oil with addition of eggs and malt are mixed together to form this farm style bread. Boules are hand-rolled. OLIVE & BLEU CHEESE: Bread flour, water, yeast, sugar, and butter. Kalamative olives, imported from Spain, and bleu cheese crumbles are incorporated in the last minute mixing of this bread dough. Boules are hand rolled. HONEY WHEAT: A basic bread dough mixture of: yeast, water, bread flour, sugar, butter, and salt with an addition of whole wheat and honey. BAGUETTE: A mixture of bread flour, water, yeast, sugar, and salt form this dough. It is hand-rolled into a log shape which is proofed and baked in a special perforated and round shaped pan. A high temperature and steam injection are used to give this bread its traditional hard crust. BEER BREAD: A basic bread dough mixture of: yeast, water, bread flour, sugar, butter, and salt. A stout beer replaces the majority of the water to give this bread its flavor. PAGE 17