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Barbara's
Baking Tips
1. When making a piecrust for a cream pie, freeze the crust first before baking;
this will help keep it from shrinking.
2. When making a meringue topping use egg white (held in a metal bowl) at room
temperature, this will give it more volume.
3. When making whipped cream use icing sugar to replace
sugar. This will make it hold it’s shape better.
4. When using rhubarb in a recipe, first soak the rhubarb in boiling water for
5-10 minutes. This will allow the rhubarb to absorb some sugar, for a sweet taste
with using less sugar. |
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Featured
Pies
Orders
By Phone Only
Selected
pies available daily.
Full pies, please allow 1 day notice.
To order call (604) 792-0814
Apple
German Apple
(Cream over apples and sugar topping)
Dutch Apple
(Rolled oat and brown sugar
topping)
Caramel Apple (Caramelized with pecans)
Blackberry-Apple
Cran-AP-Peach
(Cranberries-Apples-Peaches)
Blueberry
Blueberry-Peach
Bumbleberry (Mixture of berries)
Banana Cream
Banana Coconut
(Banana cream with coconut
crust)
Coconut Cream
Sour Cherry
Bing Cherry
Rhubarb
Rhubarb Crunch (brown sugar topping)
Strawberry-Rhubarb
Raspberry (Available in season only)
Raspberry-Rhubarb
Peaches 'N' Cream
(Cream over peaches and sugar topping)
Raisin
Raisin Cream (Meringue top)
Lemon Meringue
Sour Cream Lemon
(Sour cream mixed inside and in the topping)
Flapper (Vanilla custard-meringue top)
Butter Pecan
Chocolate Cream
Chocolate Marble
(White and dark chocolate)
Pumpkin
Raspberry-Blueberry
Peach (Available in season only) |
Full
Menu
We
recommend you check out our menu and find that Spinach
Salad you have heard about.
We make our own dressing (sorry can’t share the recipe). So many customers
enjoy the Spinach Salad it’s talked about almost as much as Barbara’s
famous pie.
Maybe
one of our
“Pick it up and
don’t
put it down”
burgers are more your
speed.
Click HERE and
have a look at our menu, we’re sure you will
find something you like.
(Problems
opening menu??) |
