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By BETTY ROSBOTTOM and BETTY ROSBOTTOM,TRIBUNE MEDIA SERVICES | December 10, 2005
Around this time of year, I start getting phone calls and e-mails asking for holiday entertaining advice. A cousin in North Carolina who is planning a large open house put in one such plea. A few days later a friend in Ohio solicited ideas for something special. At the finish of my holiday cooking classes, students line up for recipe counseling. This flurry of questions isn't surprising, because in the weeks between Thanksgiving and New Year's Eve we open our homes more often than during any other period of the year.
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By Catherine Mallette, The Baltimore Sun | July 28, 2013
This week's share included an eggplant. I considered an eggplant parmesan dish or lasagna, but there was too much else on the calendar for that kind of effort. This eggplant sandwich is easy, fast and tastes a little like an eggplant pizza. It seems like one of those dishes a parent could get a kid to eat without too much coercing. I found it in the July/August issue of Everyday Food magazine, though I gave it a twist -- and heat -- by using Wegmans Arrabbiata Sauce, which was sitting in my refrigerator, waiting to find its purpose.
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NEWS
October 31, 1999
To shape drop cookies, use one spoon to scoop dough and a second of the same size to push dough onto baking sheet. Use both spoons to mound and smooth dough. -- Cole's Cooking A to Z
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 14, 2012
Our friends from the Classic Catering People sent over a couple of St. Patrick's Dayrecipes. If you can't make it out on Saturday, you can turn your home into an Irish pub . Corned Beef Barley and Cabbage Soup Chef Donald Martin The Classic Catering People Ingredients 1 1/4 pounds corned beef brisket, cut into bite size cubes 4 quarts chicken stock 1/2 cup barley 2 onions, diced small 2 celery Stalks, ½...
FEATURES
October 16, 1991
To roast almonds in the oven spread almonds in a single layer on a baking sheet, then bake at 350 for nine to 11 minutes if you are using blanched slivered almonds; or for 12 to 15 minutes for whole natural almonds. Either way, be sure to stir once or twice during the bake time. Cool before using.
NEWS
November 29, 2006
Asparagus Steamed in a Paper Bag Serves 4 1 pound medium asparagus, tough ends trimmed extra-virgin olive oil sea salt and cracked pepper 1/2 lemon, sliced paper-thin 1 bay leaf Preheat the oven to 350 degrees and arrange an oven rack in the middle of the oven. Get yourself a paper bag large enough to hold the asparagus comfortably. Throw the asparagus in there and drizzle the outside of the bag with olive oil to keep the bag from burning. Sprinkle the asparagus with sea salt and cracked pepper and toss in the lemon slices and bay leaf.
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By EATING WELL MAGAZINE | February 12, 1997
Napoleon Bonaparte, well-known emperor and one-time valentine of Josephine, once proclaimed: "An army marches on its stomach." This novel napoleon is surely the dessert he had in mind: juicy sauteed pears and figs layered between crisp triangles of phyllo in a sweet pool of ruby-hued raspberry coulis. As for that other dessert called napoleon? It was named for some bakers in Naples. Our dessert is born of love.Pear and fig napoleonsMakes 6 napoleonsPHYLLO LAYERS:1/4 cup granulated sugar1/2 teaspoon ground cinnamonpinch of ground cloves2 teaspoons butter, melted2 teaspoons vegetable oil, preferably canola4 sheets phyllo dough (14-by-18 inches)
FEATURES
By From the Detroit Free Press Test Kitchen | December 28, 1998
Nothing tastes better than some warm cookies and a glass of milk. We loved this snack that is made with apples and oatmeal. The cookies are moist and make a delicious after-school snack. You will need some adult help with this recipe.Ingredients:2 sticks butter or margarine3/4 cup brown sugar1/2 cup white sugar1 teaspoon vanilla extract2 large eggs2 cups flour3 cups old-fashioned oats1/2 teaspoon salt1 teaspoon baking soda1 teaspoon cinnamon2 medium apples, peeled, cored and cut into small pieces1 cup chocolate chips or raisinsMAKING THE COOKIES:Preheat the oven to 350 degrees.
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By Donna Deane and Donna Deane,Los Angeles Times | July 25, 1993
These crisp, delicate, wafer-thin cookies are satisfying, yet low in fat. At only four grams of fat for each huge cookie, they make the perfect accompaniment to a dish of nonfat frozen yogurt.Bake them three or four cookies at a time on a large baking sheet to allow ample room for the cookies to spread out.If you have any difficulty taking them off the pans, return them to the oven to bake a minute or two longer.Pine nut crispsMakes 24 cookies1 cup granulated sugar1/2 cup flour6 egg whites1 teaspoon vanilla1/8 teaspoon orange extract2 tablespoons butter, melted3/4 cup pine nutspowdered sugarCombine granulated sugar, flour and unbeaten egg whites.
FEATURES
By BETTY ROSBOTTOM | February 11, 2006
I confess to being a chocoholic. Nearly every day I reward myself with a chocolate treat. It might be a butter-rich chocolate chip cookie, a Hershey kiss (with an almond inside) or a chocolate-coated biscotti. As long as there's chocolate in it, I'm in heaven. It probably wouldn't surprise you, then, to learn that Valentine's Day is one of my favorite days of the year. I always make something that has chocolate. This year, I'm preparing Napoleons filled with coffee-scented mascarpone cream and drizzling them with warm bittersweet chocolate sauce.
FEATURES
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | July 26, 2008
Recently during a weekend visit with good friends, I sampled a fabulous apricot tart. I was intrigued by the description of the recipe. It was not the typical fruit tart baked in a pan with removable sides, but rather a rustic version. My creative friend added an unexpected ingredient: almond paste. I couldn't wait to sample this sweet confection, and after the first bite, I knew it was a winner. Betty Rosbottom writes for Tribune Media Services. EMILY'S RUSTIC APRICOT TART Serves 6 to 8 Crust: 1 cup flour 5 tablespoons yellow cornmeal plus extra for the baking sheet 1/2 teaspoon salt 1 stick (4 ounces)
NEWS
By Amy Scattergood and Amy Scattergood,Los Angeles Times | May 7, 2008
For a Mother's Day celebration, imagine a leisurely spring brunch. As the centerpiece, make a stack of Leek Pancakes designed for wrapping around a roasted asparagus spear or, if you wish, prosciutto. Gravlax - Scandinavian-style cured salmon - is a perfect complement. Basil, mint and lemon grass steep in a pitcher to make a fragrant tisane for sipping. For dessert: Chocolate-Orange Scones laced with oat flour, still warm from the oven. The brunch is a breeze, not only because it is served buffet-style, but because much of it can be done ahead of time.
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By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | January 26, 2008
Last fall, my husband and I were fortunate enough to take a weeklong cruise along the Dalmatian coast to the island of Corfu, then around the tip of Italy. The Greek isle turned out to be one of my favorite ports of call. As usual, the food got my attention. A small group of us decided to tour the center of Corfu's main town and to eat lunch in one of the many cafes that line its streets. The menu, all in Greek, was indecipherable, but fortunately our waiter helped. When I couldn't make up my mind about what to order, he suggested one of the restaurant's specialties - lamb and vegetables baked in parchment.
NEWS
By Betty Rosbottom | November 11, 2007
Although I adore risotto, I rarely make it for company as it requires a good deal of cooking at the last minute. I have on occasion prepared it in advance, using various techniques, but at heart I am a fan of making this glorious Italian specialty and eating it soon afterward. Imagine my surprise when I stumbled across a recipe for baked risotto. The directions called for spreading Arborio rice in a buttered baking dish, covering the grains with hot, simmering stock and melted butter, then placing the pan in the oven until all the liquids were absorbed by the rice.
FEATURES
By Betty Rosbottom | December 30, 2006
In years past, I have hosted a fair share of New Year's Eve celebrations, but for welcoming 2007, good friends have asked us to their house for a small dinner. I love this festive night -- definitely the most glamorous of the holiday season -- and cannot bear not having a hand in the cooking, so I RSVP'd with a request -- "Can I bring an appetizer?" My French host responded with an enthusiastic mais oui! I knew exactly what I would make. Earlier in the month, I had given a holiday cooking class featuring hors d'oeuvres, and one of the most popular offerings had been a small Camembert baked with a topping of chopped pistachios, dried cranberries and orange zest.
NEWS
November 29, 2006
Asparagus Steamed in a Paper Bag Serves 4 1 pound medium asparagus, tough ends trimmed extra-virgin olive oil sea salt and cracked pepper 1/2 lemon, sliced paper-thin 1 bay leaf Preheat the oven to 350 degrees and arrange an oven rack in the middle of the oven. Get yourself a paper bag large enough to hold the asparagus comfortably. Throw the asparagus in there and drizzle the outside of the bag with olive oil to keep the bag from burning. Sprinkle the asparagus with sea salt and cracked pepper and toss in the lemon slices and bay leaf.
ENTERTAINMENT
By Catherine Mallette, The Baltimore Sun | July 28, 2013
This week's share included an eggplant. I considered an eggplant parmesan dish or lasagna, but there was too much else on the calendar for that kind of effort. This eggplant sandwich is easy, fast and tastes a little like an eggplant pizza. It seems like one of those dishes a parent could get a kid to eat without too much coercing. I found it in the July/August issue of Everyday Food magazine, though I gave it a twist -- and heat -- by using Wegmans Arrabbiata Sauce, which was sitting in my refrigerator, waiting to find its purpose.
FEATURES
By Marie Piraino and Marie Piraino,Contributing Writer,United Feature Syndicate | December 2, 1992
"Biscotto" ("biscotti" is the plural) means twice-cooked and refers to the peculiar double-baking process that produces a crunchy cookie with a long shelf life. The dough is shaped into a log and baked; then it is sliced and the cookies are returned to a slow oven to dry out.In Italy, biscotti can mean any of a wide assortment of cookies, but here it usually means an almond-studded biscuit.Biscotti are easy to make in large quantity, and they stay fresh for a month or more when stored in an airtight container.
NEWS
By MARGE PERRY and MARGE PERRY,NEWSDAY | May 7, 2006
Faster than the delivery guy can arrive at your door, you can have "homemade" pizza ready, using a variety of options for the crust. Refrigerated pizza dough, which is often sold in 1-pound bags in the dairy section of the supermarket, is the closest thing to pizzeria pizza crust. Ready-made pizza shells, such as Boboli, are more of a bread than a crust, but they have a pleasant flavor and are very convenient. BACON AND CARAMELIZED ONION PIZZA MAKES 4 SERVINGS 1 (14-ounce) prepared pizza crust, such as Boboli 6 slices bacon 1 tablespoon olive oil 2 cups thinly sliced onion 1 cup part-skim ricotta cheese 1 tablespoon grated Parmesan 2 tablespoons parsley, chopped Optional: Add halved cherry tomatoes and / or cooked spinach Preheat the oven to 450 degrees.
FEATURES
By BETTY ROSBOTTOM | February 11, 2006
I confess to being a chocoholic. Nearly every day I reward myself with a chocolate treat. It might be a butter-rich chocolate chip cookie, a Hershey kiss (with an almond inside) or a chocolate-coated biscotti. As long as there's chocolate in it, I'm in heaven. It probably wouldn't surprise you, then, to learn that Valentine's Day is one of my favorite days of the year. I always make something that has chocolate. This year, I'm preparing Napoleons filled with coffee-scented mascarpone cream and drizzling them with warm bittersweet chocolate sauce.
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