Advertisement
HomeCollectionsCream Cheese
IN THE NEWS

Cream Cheese

FIND MORE STORIES ABOUT:
FEATURED ARTICLES
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | February 13, 2013
We get lots of announcements of new products. We mostly ignore them, but this one got our attention - "the launch of the industry's first Greek Cream Cheese. " Green Mountain Farms Greek Cream Cheese, according to its producer, Franklin Foods of Enosburg Falls, Vt., contains twice the protein and half the fat of regular cream cheese and contains live and active cultures. The Greek yogurt craze has made its way into the newsroom. You can usually spot a container or two in the refrigerator. We were interested.
ARTICLES BY DATE
ENTERTAINMENT
Julie Rothman and For The Baltimore Sun | September 16, 2014
Betty Jackson of La Porte, Ind., was trying to locate a recipe for a cheesecake that she used to purchase at a Chicago bakery but that they no longer carry. When she inquired, she was told the cake was made with cheese, but not cream cheese, and the bakery would not give her any specifics. She said the cake was somewhat taller then a normal cheesecake, perhaps by about 3 inches, and had a lighter texture. Carol Cipriani of South Bend, Ind., sent in her recipe for an Italian-style cheesecake made with ricotta cheese that she thought might be what Jackson was looking for. It has a graham cracker crust like many American-style cheesecakes, but Cipriani's recipe calls for fresh ricotta instead of cream cheese.
Advertisement
NEWS
By Julie Rothman and Julie Rothman,Special to The Sun | December 27, 2006
Mary McDonald of Hermitage, Pa., was looking for a recipe for a cream-cheese poundcake. She is 80 and used to make this cake often but has lost her recipe. Pat Holahan of Fayetteville, N.C., sent in a recipe she likes for Philadelphia Cream Cheese Poundcake. This simple cake is chock-full of butter, cream cheese and eggs and is anything but low-calorie. It is, however, rich, dense and delicious. Dust the top with powdered sugar and serve it with fresh strawberries or sorbet for a classic dessert everyone is sure to enjoy.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | May 14, 2014
Susan Fisher from South Bend, Ind., was looking for a recipe making a cheese ball like the one she would buy some years ago that was made and sold by a sorority in Mishawaka, Ind., as a fundraiser. She would purchase several of them each year and says, "These cheese balls were absolutely wonderful. … Everywhere I took one, people would ask me for my recipe … but of course I couldn't give it to them. " The sorority stopped selling them years ago and she has been searching, with no luck, for the recipe ever since.
FEATURES
By Rita Calvert and Rita Calvert,Contributing Writer | January 26, 1994
Q: Are sour cream and cream cheese freezeable? Mine always seem to separate when thawed.A: No, sour cream and cream cheese do not freeze well because of their high water content. The ice crystals that form during freezing cause them to separate as they thaw, leaving them caked and watery. They do, however, have quite a long refrigerator life -- two weeks for cream cheese and two to three weeks for sour cream as long as the container is currently dated.Q: Is there any way that I can whip cream a few hours before I serve it?
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | May 14, 2003
Barbara Pruitt of Finksburg requested a Baltimore cheesecake "like the one Muhly's Bakery used to make." She said, "It was a thin cheesecake and had a pastry crust. I think it had ricotta as well as cream cheese and currants." Her answer came from Jennifer A. Macek of Towson, who wrote: "Attached is a recipe for ricotta cheesecake, which may be what Barbara Pruitt is looking for. I am not familiar with the cheesecake that Ms. Pruitt apparently used to purchase from Muhly's Bakery. Hopefully, this is similar."
NEWS
By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | November 11, 2009
Joan Kerns from Salisbury, N.C., was looking for recipes for cakes made without eggs. She has a granddaughter who is highly allergic to eggs, both the yolks and the whites, and she wanted to be able to make a cake she could safely eat. Beatrice Odom from St. Pauls, N.C., says that she has two great-grandchildren who are also allergic to eggs and that she found a very good recipe for a "no egg cake" a few years ago in a magazine. This simple one-bowl cake is extremely moist and rich, and the delicious chocolate cream cheese frosting gives the cake a lovely finish.
FEATURES
By Kit Waskom Pollard, For The Baltimore Sun | November 7, 2013
As a child, chef and cooking instructor Nikki McGowan of CKCS Foods Studio loved Thanksgiving. “Thanksgiving holds for me my fondest culinary memories,” she says. “The smell of pumpkin pie spice reminds me of my mom every time I encounter it.” However, Nikki's memories of the day after Thanksgiving aren't so pleasant: She dreaded the return of dry, bland leftover turkey sandwiches. Here, she punches up the traditional post-Thanksgiving sandwich with a healthy smear of cream cheese and dollops of tart cranberry sauce and orange marmalade.
ENTERTAINMENT
By Baltimore Sun reporter | January 13, 2011
Tailgate Buffalo Chicken Dip Makes: 6 servings 3 boneless, skinless chicken breasts 1 package of cream cheese, 8 ounces 1 jar Marie's Chunky Blue Cheese Dressing 1/4 cup Frank's Red Hot Sauce 1 cup shredded Monterey Jack cheese Pre-heat oven to 375 degrees. To prepare, simmer chicken breasts in water for 30 minutes until cooked and tender. Allow to cool, then shred and chop finely in a separate bowl. Spread cream cheese along the bottom of a 9-by-13 baking dish.
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | January 30, 2013
The folks at Aramark sent over some game-day recipes from M&T Bank Stadium's Executive Chef Joe Bachman . There was one for Maryland crab cakes, another for pit beef sandwiches, but I thou ght you'd want to see the one for Maryland Crab Tots. Headquartered in Philadelphia, Aramark is the exclusive food and beverage partner for M&T Bank Stadium. Here's the recipe for Maryland Crab Tots from M&T Bank Stadium: •    2 pounds tots (any supermarket brand will do)
NEWS
By Julie Rothman, For The Baltimore Sun | March 18, 2014
Amy Dickman from Owings Mills was hoping someone would have the recipe for the garlic herb cheese that was served with the breadsticks at Harvey's restaurant, which used to be located at Green Spring Station in Baltimore County. The restaurant and its adjacent gourmet shop closed some years ago, and since then she has attempted to re-create the spread time and time again, but it never tasted exactly right. Barbra Rosenberg from Baltimore also was a big fan of the Harvey's cheese spread, and when the restaurant closed she launched her own search for a recipe.
FEATURES
By Kit Waskom Pollard, For The Baltimore Sun | November 7, 2013
As a child, chef and cooking instructor Nikki McGowan of CKCS Foods Studio loved Thanksgiving. “Thanksgiving holds for me my fondest culinary memories,” she says. “The smell of pumpkin pie spice reminds me of my mom every time I encounter it.” However, Nikki's memories of the day after Thanksgiving aren't so pleasant: She dreaded the return of dry, bland leftover turkey sandwiches. Here, she punches up the traditional post-Thanksgiving sandwich with a healthy smear of cream cheese and dollops of tart cranberry sauce and orange marmalade.
FEATURES
By Kit Waskom Pollard, For The Baltimore Sun | May 29, 2013
Want to try something so old it's new again, but afraid you might end up with something strange on your plate? Use this glossary to determine which old-fashioned crab recipes might whet your appetite. Crab cakes: This Maryland staple is simple: crab meat mixed with a few ingredients, such as mayonnaise, bread crumbs and Old Bay, for seasoning and binding (aka "filler"), shaped into a patty, then broiled or fried. Crab casserole: Crab mixed with several other ingredients, including binders like mayonnaise and egg, spread in a baking dish and baked.
FEATURES
May 28, 2013
Crab Mousse Woodbrook-Murray Hill Garden Club member Annette Nagel first tried this mousse at a fundraising event in Oxford, Md., where she proclaimed it "divine" and convinced the event planners to give her the recipe. This recipe was reprinted with permission from "The First 50 Years: a Collection of Recipes," a cookbook published by the Woodbrook-Murray Hill Garden Club. Crackers for serving 1 pound crab meat (lump or backfin), cleaned Curry powder to taste 1 cup mayonnaise 1 cup finely chopped celery 1 tablespoon grated onion 1 tablespoon gelatin, softened in 3 tablespoons water 1 can cream of mushroom soup 8 ounces cream cheese 1. Heat soup and cream cheese.
EXPLORE
By Donna Ellis | April 10, 2013
Asian food aficionados probably think they're living next door to nirvana these days. No longer does the crowd have to agree on one type of fare. With the current trend in Far East-style eateries, most everyone can be satisfied. Among the newer such restaurants on the block is East Moon Asian Bistro, which opened in October 2011 in the Shipley's Grant community in Ellicott City. Behind the rather unprepossessing plate glass windows is a large, sleek dining room with separate sushi bar and wet bar. Decor in the 130-seat dining room is about as neo as you can get -- sleek, slick, bespeaking an expensive decorator and plenty of startup money from the on-site owner, Danny Tian, and co-owners who run the three other East Moon eateries elsewhere in the region.
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | February 13, 2013
We get lots of announcements of new products. We mostly ignore them, but this one got our attention - "the launch of the industry's first Greek Cream Cheese. " Green Mountain Farms Greek Cream Cheese, according to its producer, Franklin Foods of Enosburg Falls, Vt., contains twice the protein and half the fat of regular cream cheese and contains live and active cultures. The Greek yogurt craze has made its way into the newsroom. You can usually spot a container or two in the refrigerator. We were interested.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | February 20, 2002
Gil Collins of Baltimore remembers attending a Christmas party 18 years ago where everyone brought a dish "and this lady made what she called a seafood dip and she gave me the recipe, which I later misplaced. It was the best dip I have ever had. "All I can remember is that it was made with Campbell's tomato soup, small cans of crab and shrimp and Knox gelatin plus numerous other ingredients. It was put in a fluted mold and re- frigerated. I'd be much obliged to find this recipe again," Collins wrote.
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | January 30, 2013
The folks at Aramark sent over some game-day recipes from M&T Bank Stadium's Executive Chef Joe Bachman . There was one for Maryland crab cakes, another for pit beef sandwiches, but I thou ght you'd want to see the one for Maryland Crab Tots. Headquartered in Philadelphia, Aramark is the exclusive food and beverage partner for M&T Bank Stadium. Here's the recipe for Maryland Crab Tots from M&T Bank Stadium: •    2 pounds tots (any supermarket brand will do)
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.