Bakeries Jeannette PA
Sunday:7:00 AM - 9:00 PM
Monday:7:00 AM - 11:00 PM
Tuesday:7:00 AM - 11:00 PM
Wednesday:7:00 AM - 11:00 PM
Thursday:7:00 AM - 11:00 PM
Friday:7:00 AM - 11:00 PM
Saturday:7:00 AM - 11:00 PM
Bakery , Cafe , Deli , Floral , Giant Eagle Pro Series (Full Service Photo Lab) , Grab & Go , Greeting Cards , Grocery Edible , Hot Foods , Meat , Pizza , Prepared Foods , Produce , Soup & Salad
Sunday:8:00 AM - 9:00 PM
Monday:8:00 AM - 10:00 PM
Tuesday:8:00 AM - 10:00 PM
Wednesday:8:00 AM - 10:00 PM
Thursday:8:00 AM - 10:00 PM
Friday:8:00 AM - 10:00 PM
Saturday:8:00 AM - 10:00 PM
Bakery , Cafe , Deli , Giant Eagle Pro Series (Full Service Photo Lab) , Grab & Go , Greeting Cards , Grocery Edible , Hot Foods , Meat , Pizza , Prepared Foods , Produce , Soup & Salad
Sunday:6:00 AM - 12:00 AM
Monday:6:00 AM - 12:00 AM
Tuesday:6:00 AM - 12:00 AM
Wednesday:6:00 AM - 12:00 AM
Thursday:6:00 AM - 12:00 AM
Friday:6:00 AM - 12:00 AM
Saturday:6:00 AM - 12:00 AM
Bakery , Cafe , Dairy , Deli , DVD Sales , EZPass , Floral , Front End , Frozen , General , General Merchandise , Gift Card Mall , Gift Cards , Gluten-Free Bakery Freezer , Greeting Cards , Grocery Edible , Grocery Inedible , HBC , Lottery , Meat , Photo Kiosk , Produce , Redbox DVD Rental Kiosk , Seafood , Service Centers , Western Union
Bakery , Deli , Giant Eagle Pro Series (Full Service Photo Lab) , Greeting Cards , Grocery Edible , Meat , Pharmacy , Produce
West Newton, PA
A Month of Holiday Treats - Pies, Cakes & Breads
Mmmmm, nothing looks prettier on a holiday tablescape like a well decorated cake or a classic holiday pie. This is the time of year for full on baking frenzies so to complement your cookies and candies, it’s almost a requirement to have cakes, pies and holiday breads along with them. Be it to enjoy with your family or to share with friends at work or at parties, check out the following recipes and get bakin’
Classic Cherry Pie
Preheat oven to 400 degrees F. Place bottom crust in piepan. Set top crust aside, covered.
In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet.
Bake for 50 minutes in the preheated oven, until golden brown.
Chocolate Mousse Pie
Preheat oven to 350 degrees F.
Prick holes to bottom of pie shell. Bake in oven for 11 minutes or until golden brown. Let cool.
In a medium saucepan over medium-low heat, add chocolate chips, 3 tablespoons heavy cream and chocolate liqueur. Cook until smooth, about 1 minute. Add vanilla extract. Mix and let cool.
In a mixing bowl combine sugar and 1 quart heavy cream. Whip as if you were making whipped cream. Slowly fold the chocolate sauce into the cream.
Next pour the mousse mixture into the pie shells. Add chocolate chips to the top of the pies. Wrap the pie and freeze for a few hours or overnight.
Vegan heavy Cream – 1 block of extra firm silken tofu (boxed, not the kind in water that you find in the refrigerated section) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps
Holiday Yule Log
Filling & Frosting
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10×15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and se...