INDEX
Culinary Glossary............................................. 2
Breakfast Pastries............................................. 3
Muffins.............................................................4-5
Cookies............................................................6-7
Bars..................................................................... 8
Cakes................................................................... 9
Specialty Desserts......................................10-11
Pies...............................................................12-14
Artisan Bread.............................................15-17
PAGE 1
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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