A Slice Of Summer

THE DISH

July 06, 2005|By Liz Atwood | Liz Atwood,SUN FOOD EDITOR

Summer dessert ideas are just a click away at www.betty crocker.com.

The Web site showcases a different dessert each month, such as Sunny Lemon Bars, Brownie Sundaes and this Watermelon Cake recipe for July:

Heat oven to 350 degrees. Grease bottoms of two 8-inch or 9-inch round pans. In a large bowl, beat 1 box of Betty Crocker SuperMoist white cake mix and the water, oil and egg whites called for in the cake-mix directions.

Add one 0.13-ounce package of cherry or other red-colored unsweetened soft-drink mix and continue beating on low speed 30 seconds, then beat on medium speed for 2 minutes, scraping bowl occasionally.

Stir in 1/2 cup of mini chocolate chips. Pour into pans. Bake 27 to 32 minutes or until toothpick inserted in the center comes out clean. Cool completely. Scoop 1 cup of Betty Crocker Whipped fluffy white frosting from a 16-ounce container and place in a small bowl. Stir in 10 to 12 drops of green food color. Stir 12 drops of red food color into the icing that remains in the container.

Cut cake rounds in half to make 4 halves (semicircles). Frost uncut edges of each half with green frosting; press 2 / 3 cup of green jelly beans into frosting. Frost top of cake with red frosting. Press 2 tablespoons of mini chocolate chips into the frosting for seeds. To serve, cut into wedges. Makes 16 servings.

Per serving: 350 calories; 14 grams fat; 4 grams saturated fat; 0 milligrams cholesterol; 260 milligrams sodium; 52 grams carbohydrate; 0 grams fiber; 2 grams protein

-- Recipe and analysis courtesy of www.bettycrocker.com

Chefs' challenge

Baltimore resident Marc Silverstein, the former host of the Food Network's Best of series, has a new show, Go Ahead, Make My Dinner!, on the Discovery Channel.

During the hourlong show, which began last week, two professional chefs work to solve the real-life culinary problem of a member of the studio audience.

Each chef competes using four ingredients, the basic oils and spices, a human helper and a mystery ingredient to create as many dishes as possible in 20 minutes. In the end, the troubled audience member will select a winner. The chefs then go on to use four ingredients to create a dessert, in only 10 minutes.

The show airs at noon each weekday.

A clean assist

If wire grill brushes don't get your grate as clean as you would like, try the new GrillStone cleaning system. The honey-combed block removes grease and burned-on food without the need for harsh chemicals.

The suggested retail price for a starter kit is $6. The kit is available at home centers nationwide and at www.goearthstone.com.

EVENTS

The Yum-Yum Sisters, cooking teachers Ilene Spector and Sandra Spanos, will make an appearance from noon to 1 p.m. tomorrow at Lexington Market, 400 W. Lexington St., to talk about picnic fare.

Learn to think like a chef in a five-class series beginning Monday and continuing July 25, Aug. 1, 22 and 29, at for the Love of Food, 20 Clarks Lane in Reisterstown. $250 for the series, $60 for each class. Each class starts at 6:30 p.m. Call 410-833-5579 or 443-865-0630.

Learn to cook with herbs with Harbor Court Hotel chef Galen Sampson, 7 p.m. July 13 at Williams-Sonoma at Cross Keys. $40. Call 410-435-6020.

Visit the Great Grapes Wine, Art & Food Festival noon to 6 p.m. Monday and Tuesday at Oregon Ridge Park in Cockeysville. $20, $15 for designated drivers and free for children under 12. Call 410-769-8223 or visit www.uncorkthefun.com.

The Elkridge Furnace Inn, 5745 Furnace Ave., Elkridge, will hold a Bastille Day celebration to benefit the Johns Hopkins Children's Center Pediatric Trauma Service 7:30 p.m. July 15. $50. Call 410-379-9336.

Enjoy crab dishes and wine 6:30 p.m. to 10 p.m. July 14 at Gertrude's at the Baltimore Museum of Art to benefit the House of Ruth. Tickets for the third annual Crabaret are $65 in advance, $75 at the door. Call 410-554-8449.

The Dish welcomes food news and notes. Send to The Dish, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail food@baltsun.com.

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