Shelley's Bakery Café Events--January and February, 2010

For Your Special Valentine . . .

Also, Office and School Parties!

Individual Cakes
Inscribed with your personal message.

Boxed with a ribbon.
4” Vanilla or Chocolate $5.95
3”Cheesecake $6.95
3” Turtle or White Chocolate Raspberry Cheesecake $7.50

Chocolate Bliss Cookies
$1.95 each

Iced Cupcakes.
Vanilla or Chocolate with Heart Sprinkles.
$1.50 each or $17/dozen

Coconut Rum Cake Snowballs
2 for $1.95

Iced Heart-shaped Sugar Cookies
Plain iced or heart sprinkles $1.50 each or $16/dozen.
Personalized $1.95 each or $22/dozen

Chocolate Dipped Large Strawberries
$1.95 each or $21/dozen
Plain Large Strawberry $1.25 each or $7/half dozen
Gourmet Strawberries - White Chocolate Macadamia or Chocolate and Flaked Coconut
$2.50 each or $14/half dozen

Order early 564-6800
shelley@shelleysbakerycafe.com

VERY LIMITED RESERVATIONS AVAILABLE FOR FRIDAY AND SATURDAY, FEBRUARY 12TH AND 13TH

CALL OR EMAIL TODAY!

Shelley's Bakery Café
564-4100
shelley@shelleysbakerycafe.com

 

Shelley's Bakery Café

Shelley's Bakery Cafe February 2010

Menu Favorites to Include:
Red Bell Pepper Soup
Oysters Rockefeller
Bleu Cheese Stuffed Pear and Salad with Pear Vinaigrette
Beef Tenderloin Filet
Scallops
Vegetarian Pasta
Roasted Vegetables
Champagne Risotto
Raspberry Panna Cotta
Flourless Chocolate Cake with Chocolate Dipped Strawberries

Reservations only by email or calling 564-4100

Bring your bottle of wine -- we have glasses!

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Red Beans and Rice a recipe from Shelley for family and friends
Serves 8                                  
1 lb. dried red beans                         
1 tsp. black pepper                                  
1 meaty ham bone                            
1/2 tsp. sugar                                  
2 quarts water                                 
 1/2 tsp. Tobasco Sauce                                
3 cups chopped onion                        
1/2 tsp. dried oregano                                   
1 bunch chopped green onions            
1/2 tsp. dried thyme                                   
1 cup chopped parsley                       
1 Tbs. Worcestershire                                   
2 large garlic cloves, minced               
1/2 (8 oz.) can tomato sauce                                   
2 tsp. salt                                        
1/4 tsp. red pepper                                  
Cooked Rice            
Soak beans covered in water overnight. Drain. Cook beans with ham baone in water slowly for 3 hours. Add all remaining ingredients except rice and cook slowly for another 1 1/2 hours. For thicker red beans, remove about one cup, mash and return to pot. Serve over hot rice. Better the second day!

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Try our New Turkey Burger
Love hamburgers but watching your calories and fat?
Our new grilled Turkey Burger will satisfy.
Served with fresh tomato, crisp lettuce and our Bistro Sauce.

 

Shelley's Bakery Café
936-564-4100
shelley@shelleysbakerycafe.com