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By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | June 19, 1991
Here's a recipe for Betty Blaney of Sykesville. Betty wanted a yellow cake recipe using a sugar substitute. This recipe is from Doris Goans of Huntsville, Al.Sweet N' Low Cake2 cups self-rising flour1/2 teaspoon baking soda20 packets Sweet N' Low2 eggs1/2 cup corn oil1 1/2 cups cooked apples1/2 cup raisins1/2 cup pecans1 teaspoon vanilla extractPreheat oven to 350 degrees. Heavily grease and flour bundt pan. Mix flour, baking soda and Sweet and Low together, set aside. Mix remaining ingredients together and then add them with the dry ingredients.
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By Julie Rothman, For The Baltimore Sun | July 15, 2014
Alice McKeehan of Elkhart, Ind., wanted help locating a recipe for making a Twinkie cake. Her friend who used to make it has died, and McKeehan cannot find her copy of the recipe. All she can really remember is that it was an easy, no-bake cake that had Hostess' Twinkies as the base layer. According to the Hostess website, the Continental Baking Co. first made Twinkies in 1930. Although Hostess briefly went out of business in 2012 amid bankruptcy and an employee strike, Twinkies are back on the shelves and have been a part of the American snack food culture for the better part of a century.
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By Sherrie Ruhl and Sherrie Ruhl,Evening Sun Staff | January 29, 1992
Here's the king's favorite pound cake recipe. The recipe, for Joyce Graham of Baltimore, is from Mary E. McCartney, also of Baltimore. Several readers sent us identical copies. Joyce Eiken of Towson said the cake is very rich and delicious. She says it's important to follow the recipe exactly.Elvis Presley Whipping Cream Pound Cake3 cups sugar1/2 pound softened butter7 eggs, room temperature3 cups cake flour, sifted twice1 cup whipping cream2 teaspoons vanilla extractButter and flour a 10-inch tube pan. Thoroughly cream together sugar and butter.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | October 18, 2013
Joann Levin of Baltimore was looking for the recipe for the chopped salad that was served at the now-closed Maison Marconi restaurant in downtown Baltimore. Marconi's, which opened in 1920, was an institution in Baltimore famous for its Old World charm. It was favorite dining spot of such notables as H.L. Mencken. Marconi's endured for years until the early 2000s, when it was purchased by Orioles owner Peter Angelos, immediately redecorated and then shut down. The restaurant and some of its signature dishes remain near and dear to many, as indicated by the number of requests I continue to receive for some of its most famous recipes.
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By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | October 15, 2008
Pam Kelleman of Phoenix was looking for a recipe for a layer cake that was served at the now-closed Pimlico Hotel restaurant in Baltimore. She was hoping a reader would have the "original" recipe for the cake. Unfortunately, I did not receive any responses, but I happened to notice that Atwater's bakery at Belvedere Square makes a version of this hometown favorite. Ned Atwater was kind enough to modify his Pimlico cake recipe for the home baker. I tested his cake, and it was just as Kelleman described the original: a yellow chiffon layer cake filled with Bavarian custard and iced with a rich chocolate frosting.
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By Ellen Hawks and Ellen Hawks,Sun Staff Writer | February 8, 1995
Make codfish cakes and a Grape-Nut custard, requests from readers in Highlandtown and Timonium, and enjoy a touch of Boston and an Orioles memory.Gerrie Blasetti of Highlandtown requested a codfish cake recipe made with "fresh, not salted, cod."Chef Gilles Syglowski chose a recipe from Janet Machulcz of Westminster who wrote, "when I was a kid, no corner store in Highlandtown or Canton was without a tray of codfish cakes, crackers and mustard for sale."While Ms. Machulcz's recipe called for salt cod as did most of the responses received, the chef advises that fresh or salt cod could be used.
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By Sherrie Ruhl and Sherrie Ruhl,Evening Sun Staff | January 22, 1992
Get out those recipe files! We have requests for a wide variety of recipes.But first a reminder, Recipe Finder is a reader exchange recipe column. We do not mail recipes, even if you send a stamped, self-addressed envelope.Recipes in Recipe Finder are generally not tested before they run. That means it's very important to include complete ingredients and directions in any recipe you may send us.And please print neatly! Recipe Finder has spent many an "entertaining" hour trying to decide if a little squiggle stands for teaspoon or tablespoon or trying to decipher someone's last name.
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | July 9, 2003
Bob Channing of Petaluma, Calif., begins his request for a chocolate sauerkraut cake by saying: "First off, I am not crazy but you may think I am when I ask about this recipe. Before my mother passed away, she lent her only copy of this cake recipe to a friend and forgot about it. The cake, I believe, was created during World War II. I would love to introduce it to friends and to reacquaint my taste buds with wonderful times and memories." Carol Baxter of Windsor, Calif., responded with a recipe for a chocolate sauerkraut cake recipe.
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By ELLEN HAWKS and ELLEN HAWKS,SUN STAFF | August 12, 1998
A rum cake recipe using either walnuts or pecans was the request of Laverne Blake of Lutherville. Her response came from Beth Hunter of Timonium, who notes, "This may just be the rum pecan cake recipe Laverne Blake is seeking. It comes from 'Southern Heritage Company's Coming Cookbook.' "Rum Pecan CakeServes 241 (15-ounce) package raisins, chopped1 cup candied pineapple, finely chopped1 (8-ounce) package candied cherries, finely chopped8 cups chopped pecans4 cups all-purpose flour1 1/2 cups butter or margarine, softened2 cups sugar6 eggs2 1/2 teaspoons baking powder2 teaspoons ground nutmeg1 cup rum1 cup orange marmalade1/2 cup molassesCombine first 4 ingredients; dredge with 1 cup of flour, stirring to coat well.
NEWS
By Liz Atwood and Liz Atwood,SUN STAFF | February 26, 2003
Who could imagine that a cookbook published by a group of nutritionists would have such fat- and calorie-laden recipes as Smith Island Cake (with a whole box of powdered sugar) or Eastern Shore Oyster Fritters fried in oil? But the members of the Maryland Dietetic Association, who produced Explore the Tastes of Maryland From the Mountains to the Sea (Favorite Recipes Press, 2002, $19.95) explain in the book's introduction their philosophy: "All foods can fit." So this book of nearly 200 recipes focuses on the many flavors of Maryland cuisine without too much concern for fat and calories.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | March 6, 2013
Marlene Millard from Longview, Wash., said that back in the 1960s she had a recipe for making a delicious sour cream cake that used a boxed white cake mix as the base. She said it was one of those cravings she had during pregnancy that she thought she would never get back, so she threw away the recipe. Now she finds herself craving the cake some 50 years later and would like to be able to recreate the taste. Perhaps back in the '60s doctoring cake mixes was something new. These days, entire books exist with nothing but doctored cake mix recipes.
ENTERTAINMENT
By KEVIN COWHERD and KEVIN COWHERD,kevin.cowherd@baltsun.com | April 23, 2009
All the recession talk on TV got you down? Need a break from all the gloom-and-doom on the cable channels and their shouting, arm-waving, spittle-flicking financial gurus? Sure you do. So tune in at 9 tonight to MPT's Eatin' Crabcakes: The Best I Ever Had, which chronicles a rollicking road trip in search of "Crabcake Heaven." It's part of the station's Chesapeake Bay Week programming. OK, maybe you can't even afford a crab cake these days. But you can live vicariously through host and "crab cake connoisseur" Doug Roberts, who sampled crab cakes from downtown Baltimore to the back roads of the Eastern Shore, not to mention a church in Annapolis and a restaurant in Washington.
NEWS
By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | October 15, 2008
Pam Kelleman of Phoenix was looking for a recipe for a layer cake that was served at the now-closed Pimlico Hotel restaurant in Baltimore. She was hoping a reader would have the "original" recipe for the cake. Unfortunately, I did not receive any responses, but I happened to notice that Atwater's bakery at Belvedere Square makes a version of this hometown favorite. Ned Atwater was kind enough to modify his Pimlico cake recipe for the home baker. I tested his cake, and it was just as Kelleman described the original: a yellow chiffon layer cake filled with Bavarian custard and iced with a rich chocolate frosting.
NEWS
By Julie Rothman and Julie Rothman,Special to the Sun | July 9, 2008
Anne Cohen of Missoula, Mont., was looking for a recipe for Elvis Presley's favorite meatloaf. She said she used to have a recipe, published in her local newspaper some years ago, that supposedly came from Presley's longtime cook. After an extensive Internet search, I managed to find a recipe for Elvis' meatloaf on trackworksinc.com, a site for food from "moving pictures." It is a copy of an actual postcard someone sent into the site from Graceland, in Memphis, Tenn.
NEWS
By Julie Rothman and Julie Rothman,Special to The Sun | May 7, 2008
John Klingkamer of Fife Lake, Mich., was looking for a recipe for a five-star white chili. Robert Massarelli of Forest Hill sent in one of his favorite recipes for white chili. He says it is extremely spicy but can be easily adjusted. I thought it actually had kind of an Indian flavor thanks to the healthy dose of cumin, and I didn't find it overly spicy. I liked the addition of the corn, and when it's in season, I might be tempted to use fresh instead of canned. This chili does have a good kick, but when topped with cheese and/or sour cream it was by no means too hot to handle.
NEWS
By Kate Shatzkin and Kate Shatzkin,Sun Reporter | December 5, 2007
EAT Kitchen treasures WITH GOURMET FOOD AVAILABLE TO BUY AROUND EVERY corner and on thousands of Web sites these days, you have to admire the folks who still go to the trouble to make gifts from their own kitchens. When we asked readers for their best recipes for gifts, we learned that despite the popularity of celebrity chefs and specialty ingredients, when it comes to the holidays, tradition still has a powerful hold. We picked seven reader recipes to share with you. Barbara Weitzel of Ocean Pines has been making the Black Walnut Cake recipe she sent us for more than a quarter-century.
NEWS
By Julie Rothman and Julie Rothman,Special to the Sun | July 9, 2008
Anne Cohen of Missoula, Mont., was looking for a recipe for Elvis Presley's favorite meatloaf. She said she used to have a recipe, published in her local newspaper some years ago, that supposedly came from Presley's longtime cook. After an extensive Internet search, I managed to find a recipe for Elvis' meatloaf on trackworksinc.com, a site for food from "moving pictures." It is a copy of an actual postcard someone sent into the site from Graceland, in Memphis, Tenn.
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | July 17, 1991
Here's a fish cake recipe for Laura Graham of Glen Burnie. She had asked us for an old-fashioned codfish recipe using fresh codfish not canned. The recipe is from Marie T. Scotto of Ellicott City.Fish Cakes1 1/2 cups skinned, boned, cooked flaked fish, any kind1 1/2 cups seasoned mashed potatoes1 egg, lightly beaten2 tablespoons minced parsley1/8 teaspoon pepper1/2 teaspoon salt1 egg, lightly beaten with 1 tablespoon cold water1/2 cup toasted bread crumbs1/3 cup cooking oilMix fish with potatoes, egg, parsley, pepper and salt; taste for salt and add more if needed.
FEATURES
By Cathy Thomas and Cathy Thomas,McClatchy-Tribune | July 28, 2007
There's leafy-green mint in pesto and potato salads. Mint in fruit salsas, dressings and sauces. Mint in chocolate confections and atop sliced fruit. Yes, the perky taste is clean and cool -- a perfect flavor profile to add to warm-weather treats. This chocolate cake with mint whipped-cream frosting is simple to make and delicious. Prepare a cake-mix chocolate layer cake (doctored up by adding sour cream to make it rich) and top with a minty whipped cream. Garnish with fresh berries tossed with slivers of fresh mint and a little orange liqueur or raspberry liqueur.
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