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By Julie Rothman, Special to The Baltimore Sun | October 31, 2011
Barbara Lantz from Charleston, W.Va., was looking for a recipe for a chocolate cake that her husband has been raving about for years. She said his mother used to bake the cake for him and that she thinks the recipe likely dates back to the 1930s and originally came from at box of baking soda. Susan McRae from Chestertown sent in her recipe for chocolate cake that her mother baked back in the 1950s. She says her mother got the recipe from her own mother. McRae also included her recipe for a chocolate satin frosting.
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NEWS
August 15, 2013
I will spare you the background info on my residency here and my allegiance to and support for Howard County libraries. Suffice it to say, it's lengthy and solid. I love books. I read them often in the library - Central Library, which has become disappointing. Chatter on the cell. How do I know? I hear them. Everybody hears them. Children. Candy. Sticky fingers. Grrrrrh. They, like the adults, print without paying. Kids are dropped off and left. I'm sure you're aware and probably feel for them.
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FEATURES
May 8, 1991
Mexican Chocolate Cake12 ounces semisweet chocolate, melted4 eggs, separated, at room temperature3/4 cup sugar1 cup mayonnaise (real, light, or cholesterol-free mayonnaise), at room temperature3/4 cup ground almonds1/4 cup flour1/4 cup coffee liqueurConfectioners' sugar (optional)Line the bottom of a nine-inch springform pan with waxed paper. Lightly grease the waxed paper and sides of the pan. Melt chocolate; cool to room temperature.In a large bowl with mixer at high speed, beat egg yolks.
NEWS
By L'Oreal Thompson, The Baltimore Sun | April 27, 2013
Wedding date: March 9, 2013 Her story: Julie Zuramski, 34, grew up in Lutherville. She works in sales at National Envelope. Her father, Joseph, is retired from sales, and her mother, Josephine, is a real estate agent for Long & Foster. His story: Matthew Shevlin, 38, grew up in West Conshocken, Pa. He is an employee benefits consultant for Engle-Hambright & Davies in Philadelphia. His father, Joseph, is a vice president for the Eastern region of AMG Resources and his mother, Kathleen, is a teacher.
NEWS
By JACQUES KELLY | January 6, 1993
The surest way to detect an old-time Baltimorean is to seek definition of chocolate layer cake.Contrary to what some may believe, one Baltimorean believes that a chocolate cake is made with layers of white (actually pale yellow) cake dough, spread with chocolate icing.Betty Crocker and other pretenders have been arguing to the contrary for years, but this noise doesn't cut much in the Patapsco region.An old-fashioned Baltimore chocolate cake must have white insides covered with a fine chocolate icing.
NEWS
By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | June 10, 2009
Louise Wolfe of Bend, Ore., wrote on behalf of her 75-year-old neighbor who is in search of a recipe for a sour cream chocolate cake. Her neighbor had a recipe that she enjoyed from many years ago that she lent to someone and never got back. Mary Alice Lawson of Jackson, Miss., sent in a recipe that was given to her in the 1950s when she was first married. She says she has made it countless times over the years and it remains a family favorite to this day. This cake is an old-fashioned, pure and simple, melt-in-your-mouth slice of chocolate heaven.
FEATURES
By Ellen Hawks and Ellen Hawks,Staff Writer | January 27, 1993
When Esther M. Guffy of Ellicott City wrote asking for a chocolate cake recipe, she all but apologized for wanting it. "I know I shouldn't eat this cake, which is like candy fudge and is called a 'decadent chocolate cake.' A bunch of us had some while in Virginia Beach last September," she wrote.Ms. Guffy must first know there is a whole world out there of cake lovers who do not feel at all guilty about eating the decadent chocolate cake for which they sent recipes. Most were similar.Chef Syglowski of the Baltimore International Culinary College, who tests the recipes sent in, chose one from Louanna "Lu" L. White of Severna Park and another from Mary Lou Schmidt of Baltimore who called her cake the "seduction cake."
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.
NEWS
By MICHAEL OLESKER | December 31, 1995
For my money, the cultural high point of 1995 arrives on a muggy May night in East Baltimore, when I share a chocolate cake with Lois Garey, the City Council member, and a fellow named Pete, no last name.The cake has been made by a neighborhood lady, and it melts in the mouth. But this Pete fellow manages to find fault with it. Too dry, he declares through delicate taste buds. Chocolate cake should be moister. Lois Garey shoots him a look."If it's too dry," she declares, "do what my husband does."
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff Writer | August 23, 1995
Turn some baby-food prunes into a delicious prune cake. Gloria Hube of Riviera Beach asked for a recipe, and chef Gilles Syglowski chose the one sent in by Sandy Nank of McHenry, Ill., who wrote that Prune Cake had been her family's favorite for years. But he preferred the icing for this cake that was sent in by Karen Stephen of Owensboro, Ky.Nank's Prune Cake2 cups flour1 1/2 cups sugar1 cup Wesson oil4 eggs1/2 cup buttermilk1 teaspoon baking soda1 teaspoon salt1 teaspoon cinnamon1 teaspoon allspice1 teaspoon nutmeg1 teaspoon vanilla1 jar junior baby-food prunes1 cup pecans, choppedPut flour, sugar, oil, eggs, buttermilk, soda, salt, cinnamon, allspice and nutmeg in a bowl and mix well.
NEWS
By L'Oreal Thompson, The Baltimore Sun | March 9, 2013
Wedding date: Jan. 26, 2012 Her story: Shellie Bronis, 27, grew up in Baltimore. She is a marine biologist for the Department of Natural Resources. Her father, Joseph Bronis Jr., is a retired water taxi captain, and her mother, Paulette Bronis, is a meetings coordinator. His story: Kenneth Spencer III, 31, grew up in Plymouth, Mass. He is an officer for the U.S. Park Police. His father, Kenneth Spencer Jr., is a telecommunications specialist for a veterans hospital in Washington, and his mother, Kimberly Spencer, is a Target cashier.
FEATURES
By Katie Mercado, For The Baltimore Sun | December 3, 2012
With so many decisions to make and far too many options for everything, I've realized how everyone (and their mom) wants to have an opinion. Whether it's picking a cake vendor, which hotel to book rooms with or who to invite to the wedding, I've heard it all! For example, let me give you a little insight into my day-to-day: "You're going to do chocolate cake, really? Don't you think that's a little heavy to have after dinner? Personally, lemon is the best choice. I mean, who doesn't love lemon!
ENTERTAINMENT
By Julie Rothman, Special to The Baltimore Sun | June 19, 2012
Bill Key from La Pine, Ore., was looking for a recipe for making chewy chocolate-walnut brownies similar to the ones he remembers from his childhood. Over the years he has tried many different recipes and mixes, and nothing has come close to the homemade ones he enjoyed as a child. He says the brownie mixes of today are "merely a poor excuse for chocolate cake. " Louise Hayes from Fulton shared a recipe for double-chocolate brownies she has had for many years that she says everyone always seems to love.
NEWS
Jacques Kelly | July 22, 2011
The last week in July is Baltimore's agony stretch. That's an observation honed over years spent complaining, suffering and waiting for August. I looked out a window facing the roofs of East Baltimore. It seemed as if a prankish engineer had turned on steam vents. Baltimore was hissing heat and humidity. I think of an old July stretch, of how the harbor smelled and its color after the Boston Street packing houses dumped tomato skins in it. Even my family's Guilford Avenue home seemed to object.
FEATURES
By Rita Calvert and Rita Calvert,Contributing Writer | October 13, 1993
Q: What is a hothouse cucumber? Do I need to peel or seed it?A: A hothouse -- which is also sometimes referred to as a European, English or "burpless" cucumber-- is from the cucumber fruit family, but is much longer and milder than the basic cucumber we're accustomed to seeing in the supermarket. The hothouse cucumber has a much more delicate skin and is virtually seedless. Peeling is not necessary since the green coating is so thin.Q: My mother advised me to cook pork, chicken and fish well.
FEATURES
By Fort Lauderdale Sun-Sentinel | February 13, 1991
To make sure consumers can have their cake and diet too, major baking companies are offering fat-reduced or even fat-free baked goods.Faring well in an informal taste test were Entenmann's new fat-free products, expanding upon the cholesterol-free line that the company introduced two years ago.Entenmann's says it uses non-fat milk and egg whites in this line of 15 baked goods, which range from $2.59 to $3.29. Packaging includes nutrition labeling but doesn't give diet exchanges (a breakdown of nutrition contents for use in diabetic eating and weight-loss programs)
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