Search

A thin, crispy Italian wafer cookie that is cooked in a pizzelle iron, similar to a waffle iron. The pizzelle iron has a decorative pattern, which is impressed into the cookie when cooked.

Shaped like an elongated oval, this variety of winter squash is a relative to the Delicata family squash species.

A ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix.

A dessert made by spreading jam or jelly on a thin layer of sponge cake which is then rolled up into a log shape.

A fine textured substance that is a common food ingredient in Europe and most notably used in British cooking.

1) A thin crisp fried pastry that is made by dipping a fancy shaped iron into a sweet batter and then dipping the iron in hot fat that is deep enough to cover the battered iron.

An old-fashioned tan-colored confection made with brown sugar, milk, butter, and vanilla. The ingredients are cooked in a saucepan and are stirred constantly until heated to the soft ball stage.

Flour Wand,

A Scandinavian flat bread that is very thin and round. It is made from cooked potatoes, flour, cream, salt, butter and sometimes sugar is added.

A traditional French puff pastry which is made in layers of crisp baked pasty separated by cream fillings.

A pan that is constructed similar to a muffin tin except that the cups have a rounded bottom and a stem that comes up in the center of each cup to create the hole in the doughnut.

A pan that is constructed similar to a muffin tin except that the cups have a rounded bottom and a stem that comes up in the center of each cup to create the hole in the doughnut.

A quick bread made from mashed bananas mixed with eggs, flour, sugar, lemon juice, shortening, and baking powder.

A product that is made from powdered or coarsely ground mustard that is combined with other ingredients, such as vinegar, turmeric, white wine, and sugar.

A soft, creamy textured dessert which is generally made from milk, flour or cornstarch, sugar and flavoring.

A type of quick bread, leavened with baking powder and baking soda, used as a tea bread or dessert bread.

A Mexican fried pastry originating in regions of northern Mexico and the southwestern U.S. Sopapilla, which is considered to be a quick bread in some recipes and a pastry in others, is deep fried to create a puffed up, crispy outer texture that is airy and open on the inside.

A single-cell organism or plant that feeds on simple sugars that are converted into alcohol and carbon dioxide through fermentation.

A term used to describe a grain as well as a sugar produced from the grain, and a product produced from malt, such as a malt beverage.

A white, powdered substance, also referred to as potassium salt, that is the residue (by-product) from the tartaric acid remaining in wine casks after the fermented grapes have been removed.