HIGH Our

Amber Bock

Michelob Ultra

Budweiser

Cakes

Pastries

Breads

6 Bakery

MILF Samia Annie

Annie's From Fries

Hot Chicken

Fresh Brownie

Broccoli

Steamed Fruit

Stuffed with your choice of two: alouette, cheese sauce, or chili.

Stuffed Fire Grilled One Pound Potato

A generous portion of our own recipe served with cheddar cheese sauce, mashed potatoes & brown gravy.

This Ain't Your Bunless Burger

Plain Fire – Grilled Burger

with jalapeno ketchup glaze and melted pepper jack

Rev it up

stuffed with your choice of two: alouette, cheddar, bacon, sour cream, chives, broccoli, cheddar cheese sauce, or chili

One Pound Potato

served with sauteed teriyaki mushrooms, onions and Swiss cheese

Annie's Downtown

two strips of smoked bacon & your choice of cheddar or bleu cheese

Cheese & Bacon

The Traditional

spicy Cajun breast, cheddar, Monterey jack, black olives, tomatoes, tortilla chips, Optional sour cream and salsa

Chicken Fiesta

In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.

Make the Dough

Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough comes together. Do not overmix.

Add Water

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Chill the Dough

Wash and cut the fresh fruit into bite-sized pieces if necessary. Place them in a large bowl.

Prepare the Fruit

Add granulated sugar, cornstarch, ground cinnamon, lemon juice, and vanilla extract to the fruit. Toss gently until the fruit is evenly coated.

Mix the Filling

Preheat the Oven

On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer it to a 9-inch pie dish.

Roll Out the Dough

Pour the fruit filling into the prepared crust, spreading it evenly.

Add Filling

If desired, roll out another piece of dough for a top crust or create a lattice pattern. Seal the edges by crimping.

Top the Pie

Brush the top crust with milk and sprinkle sugar on top for added sweetness and shine.

Brush and Sprinkle

Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Bake the Pie

Remove the pie from the oven and let it cool for at least 2 hours before slicing. Serve warm or at room temperature.

Cool and Serve

all-purpose flour

unsalted butter

granulated sugar

salt

ice water

fresh fruit (e.g., apples, berries)

cornstarch

ground cinnamon

lemon juice

vanilla extract

milk (for brushing)

sugar (for sprinkling)

In a large mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast. Whisk together until evenly mixed.

Mix Dry Ingredients

Make a well in the center of the dry ingredients and add the warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms.

Add Wet Ingredients

Turn the dough out onto a lightly floured surface. Knead for about 10 minutes until the dough is smooth and elastic.

Knead the Dough

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Let Dough Rise

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.

Preheat Oven

Once risen, punch down the dough and turn it out onto a floured surface. Divide it into two equal portions. Roll out each portion into a 12-inch round.

Shape the Dough

Transfer the rolled-out dough to a pizza peel or a baking sheet. Spread half of the tomato sauce on each dough round, leaving a small border around the edges. Sprinkle with shredded mozzarella cheese, fresh basil leaves, and red pepper flakes.

Add Sauce and Toppings

Carefully slide the pizza onto the hot pizza stone or place the baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling.

Bake the Pizza

Remove the pizza from the oven and let it cool for a few minutes. Slice and serve hot.

Serve

All-purpose flour

Sugar

Salt

Instant yeast

Warm water

Olive oil

Tomato sauce

Shredded mozzarella cheese

Fresh basil leaves

Red pepper flakes

Thoroughly clean and sanitize all brewing equipment including brew kettle, fermenter, airlock, and bottles.

Prepare Equipment

In a large brew kettle, heat 5 gallons of water to approximately 160°F (71°C).

Heat Water

Once the water is heated, add 6 cups of Pale Malt, 1 cup of Caramel Malt, and 0.5 cup of Crystal Malt to the kettle.

Add Malt

Stir the mixture well and maintain the temperature at 150°F (65°C) for 60 minutes.

Mash the Grains

After mashing, bring the mixture to a boil.

Boil the Wort

Once boiling, add 0.5 ounces of Bittering Hops and boil for 60 minutes.

Add Bittering Hops

In the last 15 minutes of the boil, add 1 ounce of Aroma Hops.

Add Aroma Hops

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermenter, pitch (add) 1 package of Ale Yeast, and seal with an airlock.

Ferment

Allow the beer to ferment in a cool, dark place for about 2 weeks.

Fermentation Period

Prepare Bottles

Dissolve 3 ounces of Priming Sugar in a small amount of boiling water and cool it down.

Add Priming Sugar

Add the priming sugar solution to the beer and carefully transfer it to the bottles, leaving some headspace.

Bottle the Beer

Seal the bottles with sanitized caps and store them in a cool, dark place for carbonation.

Cap the Bottles

After 2 weeks, chill your Amber Bock and enjoy it cold!

Chill and Serve

Pale Malt

Caramel Malt

Crystal Malt

Bittering Hops (e.g., Magnum)

Aroma Hops (e.g., Saaz)

Ale Yeast

Water

Priming Sugar

Place the bottle of Michelob Ultra in the refrigerator or an ice bucket for at least 30 minutes before serving to ensure it is nice and cold.

Chill the Beer

If desired, take a clean glass and chill it by filling it with ice water for a few minutes, then discard the water.

Prepare the Glass

Open the bottle of Michelob Ultra and pour it into the prepared glass, or serve it directly from the bottle.

If desired, add a lime wedge to the rim of the glass or drop it into the beer for added flavor.

Garnish (Optional)

Michelob Ultra Beer

Lime Wedge

Ensure that the Budweiser beer is chilled in the refrigerator for at least 2 hours before serving.

Choose a clean glass or beer mug to serve the Budweiser. You can optionally rim the glass with salt if desired.

Open the bottle of Budweiser and pour it gently into the prepared glass, allowing the beer to flow down the side to minimize foam.

Serve the Beer

If desired, garnish the beer with a lime wedge on the rim of the glass for added flavor.

Budweiser Beer

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In another bowl, cream the softened butter and granulated sugar until light and fluffy, using an electric mixer on medium speed.

Cream Butter and Sugar

Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; do not overmix.

Combine Wet and Dry Ingredients

Divide the batter evenly between the prepared cake pans.

Pour into Pans

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Remove from the oven and let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Cool Cakes

In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well.

Make Frosting

Add heavy cream and vanilla extract to the butter mixture. Beat on high speed until the frosting is light and fluffy.

Add Cream and Vanilla

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.

Frost the Cake

Granulated sugar

Baking powder

Unsalted butter, softened

Eggs

Vanilla extract

Milk

Powdered sugar

Heavy cream

In a small bowl, combine warm milk and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.

Create a well in the center of the dry ingredients and add the yeast mixture, melted butter, and eggs. Mix until a dough forms.

Combine Ingredients

Transfer the dough onto a floured surface and knead for about 8-10 minutes until it is smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

In a medium bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth and well combined.

Prepare Cream Cheese Filling

Once the dough has risen, punch it down and roll it out on a floured surface to about 1/4 inch thickness.

Cut the rolled dough into squares or circles, about 4 inches in size.

Cut the Dough

Place a spoonful of the cream cheese filling and a teaspoon of fruit jam in the center of each piece of dough.

Fill the Pastries

Fold the dough over the filling to form a triangle or half-moon shape. Press the edges to seal tightly.

Seal the Pastries

Place the assembled pastries on a baking sheet lined with parchment paper. Cover and let them rise for an additional 30 minutes.

Pie

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