Baron Patisserie
Baron Patisserie Bakery in Vancouver
19171 SE Mill Plain Blvd Ste 106, Vancouver, WA 98683
Monday: 8AM-4PM | Tuesday: 8AM-4PM | Wednesday: 8AM-4PM | Thursday: 8AM-4PM | Friday: 8AM-4PM | Saturday: 8AM-12PM | Sunday: Closed
America/Los_Angeles time zone
4.8 average rating from 106 reviews for Baron Patisserie
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Business Name: Baron Patisserie
Address: 19171 SE Mill Plain Blvd Ste 106
Vancouver
Washington
98683
United States
Vancouver
Washington
98683
United States
Phone: +1 360-984-6781
Price Range: $$
Google ID: 0x5495a4cec41a5895:0xf3b795ef1d9f8e50
Place ID: ChIJlVgaxM6klVQRUI6fHe-Vt_M
Google Reviews ID: -8.85074E+17
Google CID: 1.75617E+19
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Preheat oven to 350ºF.
Put Crisco into a mixer bowl. Add cheese gradually, beating at medium speed until mixture is fairly smooth. Blend flour, salt, and pepper. Gradually add to cheese mixture, mixing at low speed. Stir in cereal with spoon. Shape into balls, using 1 tablespoon for each ball.
Arrange balls on ungreased cookie sheets. Lightly press with a fork to make a crisscross pattern. Dip fork in flour as needed to prevent sticking. Press a pecan half onto top of each, if desired.
Bake at 350ºF for 10 minutes or until lightly browned around edges. Cool for 10 to 12 minutes on cookied sheet, then remove to a rack to cool.
Put Crisco into a mixer bowl. Add cheese gradually, beating at medium speed until mixture is fairly smooth. Blend flour, salt, and pepper. Gradually add to cheese mixture, mixing at low speed. Stir in cereal with spoon. Shape into balls, using 1 tablespoon for each ball.
Arrange balls on ungreased cookie sheets. Lightly press with a fork to make a crisscross pattern. Dip fork in flour as needed to prevent sticking. Press a pecan half onto top of each, if desired.
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Preheat oven to 400ºF.
Brush bread slices with melted Crisco and place on an ungreased cookie sheet.
Cut artichoke hearts in half; drain on paper towels.
Place an artichoke piece cut-side-down on each bread slice.
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Place an artichoke piece cut-side-down on each bread slice.
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Spoon about 1 measuring teaspoonful of egg white mixture over each artichoke piece; sprinkle with paprika.
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