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CROISSANT CALORIES. CROISSANT
CROISSANT CALORIES. WEIGHT LOSS FOR OBESE CHILDREN.
Croissant Calories
- crescent roll: very rich flaky crescent-shaped roll
- A French crescent-shaped roll made of sweet flaky pastry, often eaten for breakfast
- A flaky roll or pastry in a form of a crescent
- A croissant (, anglicised variously as , , etc.) is a buttery flaky bread or pastry, named for its distinctive crescent shape. It is also sometimes called a crescent or crescent roll. Croissants are made of a leavened variant of puff pastry.
- The energy needed to raise the temperature of 1 gram of water through 1 °C (now usually defined as 4.1868 joules)
- Either of two units of heat energy
- (caloric) of or relating to calories in food; "comparison of foods on a caloric basis"; "the caloric content of foods"
- The energy needed to raise the temperature of 1 kilogram of water through 1 °C, equal to one thousand small calories and often used to measure the energy value of foods
- (caloric) thermal: relating to or associated with heat; "thermal movements of molecules"; "thermal capacity"; "thermic energy"; "the caloric effect of sunlight"
- (calorie) a unit of heat equal to the amount of heat required to raise the temperature of one kilogram of water by one degree at one atmosphere pressure; used by nutritionists to characterize the energy-producing potential in food
Wallmonkeys Peel and Stick Wall Decals - Croissant - 24"W x 18"H Removable Graphic
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Breakfast croissant bake
This was so yummy but had a zillion calories per serving.
Here's the recipe. I think it would be even better with a layer of ham.
Croissant Breakfast Casserole
Dottie (hokiesmom)
This is a no fail recipe! Easy for the beginner cook, and looks very
elegant. Can be doubled and tripled with no problem! Cook time does
not take into consideration overnight sitting time, so plan ahead!!
4 plain croissants
1 tablespoon butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onions
4 eggs
1 cup milk
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
1. Split croissants in half and place bottoms cut side up in one
layer in a rectangular casserole.
2. Melt butter in a fry pan.
3. Saute mushrooms and green onion until tender and liquid has
evaporated.
4. Set aside.
5. Beat together eggs and milk.
6. Pour half over croissants, layer mushroom mixture and cheeses
on top, then pour over remaining liquid.
7. Position croissant tops over the bottoms, cut side down.
8. Let stand over night in the refrigerator.
9. Bake at 350*F for 25 to 30 minutes or until set.
10. Cover with foil if browns too quickly.
Croissants
These mega croissants were at The Cape May Cafe character breakfast in The Disney's Beach Club Resort. The short walk to Epcot helped burn off some of the calories;)
croissant calories
Mention Grand Central Bakery to a Seattle or Portland native and they’ll light up as they tell you about gooey, jam-filled buttermilk biscuits, insanely flaky pies and pastries, and flavor-packed whole wheat cinnamon rolls. Now these much-loved recipes are available to home bakers for the first time, accompanied by easy-to-follow pointers on baking breakfast and brunch, cookies, fruit desserts, cakes, pies, and more.
This collection of more than 100 recipes draws on a treasury of Grand Central staples and family favorites. The Grand Central Baking Book offers detailed, delicious recipes for some of the bakery’s best-loved goodies, along with technique-driven workshops offering in-depth explanations of baking methods and helpful shortcuts from seasoned bakers. On page after page, Piper Davis, the daughter of Grand Central’s founder and now the company’s cuisine manager, generously lets home bakers in on all the family secrets that have made Grand Central the first morning stop for locals since 1972.
Distilling more than thirty-five years of innovation, experience, and genuine love of good, fresh food into simple, accessible recipes, Piper Davis and award-winning pastry chef Ellen Jackson invite you to make popular Grand Central Bakery goods in your own kitchen.
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Post je objavljen 27.10.2011. u 23:49 sati.