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By Ellen Hawks and Ellen Hawks,SUN STAFF | March 27, 2002
Ernest Adams of Columbia writes that for years he has been seeking a recipe for Black-Walnut Cake like the one his grandmother made. "I am retired, and my daughter Suzanne said she would make it for me." Carlyn O'Neill of Finksburg responded. "This recipe has been passed down from my grandmother, to my mother, to me," O'Neill wrote. "It is one of the family Christmas traditions. I hope you find it as enjoyable as we do. If baking in an electric oven, check for doneness after 45 minutes.
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By Jill Rosen and The Baltimore Sun | July 12, 2012
One would expect Michael Phelps' coach Bob Bowman to know how to trim seconds from a race and how to perfect the butterfly stroke. But that's not all the famed swim coach is good for. He's got culinary advice too. Fellow swim coach Fernando Buenrostro asked Bowman today on Twitter: "What am I doing wrong if the chocolate cake I'm baking isn't fluffy? It looks like brownies. " Bowman immediately wrote back. "You may be over beating the batter," the next Food Network star answered.
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NEWS
By Kathleen Purvis and Kathleen Purvis,McClatchy-Tribune | August 20, 2008
Help! I forgot to wear my glasses and came home with 5 pounds of self-rising flour instead of all-purpose flour. What can I do with it? And why do grocery stores in the South devote so much shelf space to self-rising flour? The reason you see so much self-rising flour in the South is tradition. Self-rising flour is convenient for making biscuits, saving you a step in adding baking powder. So that's one thing you can do with your self-rising flour - make biscuits with it. You also can use it in recipes that call for baking powder, such as quick breads and some cookies.
HEALTH
By Andrea K. Walker | June 18, 2012
I can't imagine how a cupcake could be the least bit healthy. Especially if it actually tastes good. But television talk show host Dr. Oz seems to think so. He likes this recipe for vanilla cupcakes with a raspberry filling and rich chocoloate topping. He borrowed it from Vincent Buzzetta, The Cake Artist INC. The cupcakes are made with coconut palm sugar, a sweetener that doesn't cause the same blood sugar spikes as regular sugar, Dr. Oz says on his website.  Coconut palm is the same amount of calories, but  itprovides a slow energy release - which can curb your appetite and help you lose weight.
FEATURES
October 10, 1990
APPLE BREAD IS easy to make and a fun way to take advantage of the fall harvest. The recipes are from "Fast Breads" by Howard Early and Glenda Morris; Crossing Press -- 1986, $8.95.Basic Apple Bread2 1/2 cups all-purpose flour (or unbleached flour)1/2 cup sugar2 teaspoons baking powder1/2 teaspoon each baking soda and salt2 large tart apples, peeled and grated2 eggs1/4 cup softened butter1/4 cup apple juice or cider2 tablespoons lemon juiceMix together flour, sugar, baking powder, baking soda and salt.
NEWS
By Karen Nitkin and Karen Nitkin,SPECIAL TO THE SUN | November 26, 2003
WYE MILLS -- In a yellow house in this tiny Eastern Shore town, six women gather around a long, rectangular table to make biscuits the old-fashioned way. Not old-fashioned as in the way your mother made biscuits. Old-fashioned as in 300 years ago, when yeast and other leavening agents were rare and baking powder hadn't been invented yet. To get the dough to rise, bakers beat air into it with the handle of a hammer or an ax. Now a machine does the work, but little else has changed in the way Maryland beaten biscuits are made.
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By Better Homes and Gardens Magazine | December 4, 1990
Nutritional breakdownMakes about eight pancakes. Each pancake has:* Calories: 115* Protein: 5 grams* Carbohydrates: 17 grams* Fat: 3 grams* Cholesterol: 1 milligram* Sodium: 140 milligramsShopping list* Buttermilk* Eggs* Oat bran* Strawberry or other flavor preservesPantry: all-purpose flour, baking powder, baking soda, cinnamon, non-stick vegetable spray such as PAM, salt, sugar and vegetable oilThis low-fat breakfast can be prepared very quickly....
NEWS
By Gwen Schoen and Gwen Schoen,McClatchy-Tribune | March 7, 2007
Every Southern girl learns how to make baking-powder biscuits. You never question it. You just do it and accept the responsibility as part of your heritage. I was lucky. I learned to make biscuits from the best biscuit baker in Fayetteville, N.C. -- my grandma. She made them without fail every single day for Granddaddy's supper. My family and my cousin Mack's family lived just down the street from our grandparents. Mack and I figured out, at a very young age, that if we showed up at Grandma's just before supper, she would give each of us a hot biscuit right out of the oven.
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By Seattle Times | January 8, 1991
These muffins make a fast, delicious breakfast. They are low in fat and have zero cholesterol, so feel free to have one as an after school snack or a late night treat.WHAT YOU NEED2 1/4 cups flour3/4 cup sugar3/4 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup corn oil margarine3 tablespoons lemon juiceGrated peel of 1 lemon8 ounces plain nonfat yogurt1/4 cup thawed frozen egg substituteNonstick cooking sprayIn a large bowl mix together the flour, sugar, baking powder, soda and salt with a whisk.
FEATURES
By Seattle Times | September 18, 1991
This low-fat recipe was takes about 15 minutes to prepare and makes 12 muffins.Whole Wheat Applesauce Muffins 1 1/4 cups whole wheat flour1 cup all-purpose flour1/2 cup brown sugar1 tablespoon baking powder1 1/4 teaspoons cinnamon1/2 teaspoon nutmeg1/4 teaspoon salt4 egg whites1 cup applesauce1/2 cup nonfat milk1/4 cup canola oil1/2 cup golden raisinsLightly grease 12 muffin cups or spray with a nonstick vegetable cooking spray. Set aside.In a large bowl combine the whole wheat and all-purpose flours, the brown sugar, baking powder, cinnamon, nutmeg and salt.
HEALTH
By Andrea K. Walker | May 8, 2012
Just because you're trying to eat healthy doesn't mean totally abandoning your sweet tooth. Healthy eating guru Joy Bauer i ncludes many healthy deserts in her healthy recipe library. This week we feature her soft-baked, chocolate-cherry oatmeal cookies as our healthy recipe. If you have a recipe you would like to share email me at andrea.walker@baltsun.com and I will include it on this blog. Ingredients: 1 1/2 cups oats, rolled, quick cooking, or old-fashioned rolled oats 1/2 cup whole wheat flour 1/2 cup all-purpose flour 1/2 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon Kosher salt 1/3 cup semisweet chocolate chips 1/2 cup dried cherries, or dried cranberries 1/2 cup unsweetened applesauce 1 tablespoon canola oil 2 egg whites lightly beaten 1 tablespoon vanilla extract Preparation: Preheat oven to 350 degrees and coat one or two baking sheets with oil spray In a medium bowl, whisk together the rolled oats, flour, granulated sugar, baking powder, baking soda and salt until the ingredients are evenly distributed.
ENTERTAINMENT
By Julie Rothman, Special To The Baltimore Sun | March 5, 2012
Ramona Cooper from Baltimore was looking for a recipe for making a cookie similar to the "Dad's old fashioned oatmeal cookie" that used to be available in Baltimore many years ago. It turns out that Dad's Original Scotch Oatmeal cookies have been around since the turn of the century and, while no longer available in Baltimore, they are still being made by Dad's Cookie Co. in St. Louis. The cookies are available at the company's retail outlet in St. Louis or by mail order through their website.
ENTERTAINMENT
By Julie Rothman, Special to The Baltimore Sun | April 18, 2011
Arlene Bird from Sonoma, Calif., was looking for the recipe for the rich and delicious cheese biscuits that are served warm with every order at the Red Lobster restaurant chain. She clearly is not be alone in her craving for these biscuits because Shirley Zehner from Baltimore sent in a copy of the recipe that was published in the August 1994 issue of Ladies' Home Journal. Just like Bird, several readers had written to the magazine and asked them to obtain the recipe for the biscuits from the restaurant chain.
ENTERTAINMENT
By Julie Rothman, Special to The Baltimore Sun | December 22, 2010
Rick Seyfried from Columbia was looking for a recipe he has lost for making a quick Christmas Stollen bread that he found on a package of Jell-O vanilla pudding mix some years ago. He said that he has written the "Jell-O company to search their archives for the recipe to no avail. " I searched the Kraft food website but could not locate a recipe for a stollen that used pudding. However, in my internet search I did find on http://www.tasteofhome.com an excellent quick and easy recipe for making a stollen.
ENTERTAINMENT
By Julie Rothman, Special to The Baltimore Sun | October 29, 2010
Richard Clayton from Odenton was looking for a recipe for making Spoon Bread from scratch. Rita Gifford from Timonium sent in a recipe that she said was given to her by a former professor many years. The recipe was written and fired on a decorative ceramic plague and she has had it hanging in her kitchen for 20-plus years. Although called "bread," the classic Southern-style spoon bread is closer in consistency and taste to a savory pudding or soufflé. It is meant to be served with a spoon hot out of the oven, hence the name.
ENTERTAINMENT
By Julie Rothman and Special to The Baltimore Sun | December 16, 2009
Janet Stout from Baltimore was looking for a recipe she had lost for cookies made with cornflake cereal. As she said, cookie-making time is here, and she wanted to make some of the delicious cookies again. Irene Gozdziewski, also from Baltimore, who says she is 86 years old and "still likes to try out new food and recipes, thank God," emailed me a recipe she had for "cornflake crunchies." She said the recipe came from a generic box of the cereal. I whipped up a batch of the cookies in no time.
FEATURES
April 3, 1991
THIS YUMMY DESSERT is an invention of Hershey Foods Corp. It combines cherries, chocolate and almonds for maximum flavor.Cherry Vanilla Brownies1/2 cup chopped maraschino cherries, well drained1/3 cup butter, softened3/4 cup sugar2 eggs2 tablespoons light corn syrup1 tablespoon kirsch liqueur2/3 cup all-purpose flour1/3 cup unsweetened cocoa1/4 teaspoon baking powder1/3 cup chopped slivered almonds1 cup vanilla-milk-flavored chipsVanilla drizzle, recipe followsHeat...
FEATURES
April 24, 1991
Fresh Fruit Shortcake is a fat-free white cake. For an everyday treat, sprinkle the cake with confectioners' sugar.Fat-free ShortcakeNon-stick vegetable cooking spray1 cup flour2/3 cup sugar1/3 cup cornstarch2 teaspoons baking powder1/2 teaspoon salt2 egg whites2/3 cup skim milk1/3 cup light corn syrup1 teaspoon vanilla1 pint strawberries, hulled and sliced3 medium oranges, peeled and sectionedConfectioners' sugarApricot-Orange SauceSpray a nine-inch square...
NEWS
By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | September 16, 2009
Joyce Sanders from Selman City, Texas, was looking for a recipe for a cookie that she loved when she was a teenager made with Grape-Nut flake cereal. She said the recipe came from the back of the cereal box. Now she wants to make them for her own family. Evelyn Osteraas from The Sea Ranch, Calif., sent in a recipe that was given to her by her sister in law that uses both Grape-Nuts and Grape-Nut flakes. She says everyone in her family enjoys these cookies and it's easy to understand why. The cookies are wholesome and very delicious.
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