Holly Apple
About
Nuts, Seeds & Beans -
- Walnut kernels / inshell,
- Peanut Kernels / inshell,
- Pumpkin Seeds / Kernels, Sunflower seeds / kernels,
- Kidney beans & other beans ect.
2. Dried ( preserved ) / Fresh Fruits -
- Dried Peach, Pear, Kiwi, Cherry, Strawberry, Kumquat, Blueberry ect.
- Dried Apple rings, Dried apple dices,
- Pure White / Normal Garlic, Chestnut ,Ginger, Onion, Apple, Pear ect.
3. Natural Honey -
- ELA Honey, LA Honey, White honey, Acacia Honey ect.
"Always in the standard factory at the contracted time."
"Your valued shipment, at a reasonable price."
Rizhao Holly Inter-Trading Co.,Ltd.
Food Factory:Rizhao Yuheng Food Co.,Ltd.
Head Group: Holly Group Limited
Brother: Shandong Juston Intertrade Co.,Ltd.
Address: No.78 Taian Road, Rizhao,Shandong,China
Tel. 0086-633-8699619 Fax. 0086-633-8795002 / 8699616
E-mail: hollyintl@hotmail.com / hollytrade@vip.163.com
The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.
In my life, I've known two incredible bakers. One that I've mentioned many times before, was my grandmother, Pat, who taught me how to bake. From her, I learned how to follow a recipe and measure precisely.
The other is my step-father's step-mother Rozina, or Rosie as we call her. She's one of those people that never uses recipes and never measures a thing, and yet everything she makes comes out perfect. (I'm sure she'd disagree with that statement, but it's so true!)
Rosie grew up in Slovenia before moving to Canada and later to the U.S. As soon as I saw that the challenge was a traditional European dessert, I knew what I had to get her involved. So the e-mail went out asking if she'd be interested in making strudel with me. She surely was and the plans were made.
Rosie grew up eating, and later making, strudels. It was a tradition to have them for holidays. Since fruit, especially apples, was rare in Slovenia, the typical strudel in Rosie's home was made with farmer's cheese, sour cream and raisins. I later found that Kaffeehaus includes a recipe for this style strudel.
As it turns out, Rosie hadn't made strudel in years ... but even still, she knew it by heart. In keeping with the challenge, we used the recipe from Kaffeehaus for the dough. Though we measured the ingredients for the dough, Rosie mostly went by feel. She knew what the dough should look and feel like and added extra flour until it was just right.
