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By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | November 9, 2005
Barbara Donaldson from Dandridge, Tenn., used to have a recipe for scones that she got from the side panel of a box of cranberry-orange muffin mix made by the Duncan Hines Co. Company representatives informed her that Duncan Hines does not make the mix anymore and that the recipe is no longer available. Fortunately, Brenda Druen from Gore, Va., had the recipe. She also discovered a cranberry-orange muffin mix made by Krusteaz that she has found to be an acceptable substitute for the Duncan Hines mix. "It isn't quite as tasty as the Duncan Hines but it is fat-free," she says.
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EXPLORE
May 27, 2011
Columbia-based Cornerstone Records Management announced that it has completed the acquisition of the records storage business of Millennium Storage and Transfer Corp., based in North Bergen, N.J. The company provides secured storage of hard copy records and services in the New York Metro and New Jersey markets. The acquisition of Millennium represents the fourteenth acquisition completed by Cornerstone since June 2008. W.R. Grace & Co, a global specialty chemicals and materials company in Columbia, was named last week's fundraising champion as part of the Duncan Hines 1 Million Cupcake Challenge to help end childhood hunger.
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FEATURES
By Maria Hiaasen and Maria Hiaasen,SPECIAL TO THE SUN | January 29, 1997
Ah, sensible January. New year's resolutions in place, sweet temptations are out with the old year.But if you've resolved to shed pounds, beware the occasional office birthday party complete with butter cream frosted sheet cake. Forget about that extra cupcake from the batch you've baked for your preschooler's winter carnival. And ignore that craving for devil's food, even after a Spartan weeknight dinner.Too much to bear? Manufacturers have an alternative -- reducing the fat when preparing the cake mixes that have become staples in American pantries.
NEWS
By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | November 9, 2005
Barbara Donaldson from Dandridge, Tenn., used to have a recipe for scones that she got from the side panel of a box of cranberry-orange muffin mix made by the Duncan Hines Co. Company representatives informed her that Duncan Hines does not make the mix anymore and that the recipe is no longer available. Fortunately, Brenda Druen from Gore, Va., had the recipe. She also discovered a cranberry-orange muffin mix made by Krusteaz that she has found to be an acceptable substitute for the Duncan Hines mix. "It isn't quite as tasty as the Duncan Hines but it is fat-free," she says.
FEATURES
By Joanne E. Morvay | June 21, 2000
Item: Duncan Hines Moist Deluxe cake mixes What you get: 1 cake or 24 cupcakes Cost: About $1.60 Preparation time: 19 to 50 minutes, depending on pan used Review: Every time I make a red velvet cake, I spill red food coloring all over myself as well as the kitchen. But now Duncan Hines has made indulging in this old-fashioned dessert a little easier. The company also has added German chocolate to its cake-mix line. I baked one of each and found them both moist and delicious. It was so easy I was even inspired to make the icings typically used on these cakes - from scratch.
EXPLORE
May 27, 2011
Columbia-based Cornerstone Records Management announced that it has completed the acquisition of the records storage business of Millennium Storage and Transfer Corp., based in North Bergen, N.J. The company provides secured storage of hard copy records and services in the New York Metro and New Jersey markets. The acquisition of Millennium represents the fourteenth acquisition completed by Cornerstone since June 2008. W.R. Grace & Co, a global specialty chemicals and materials company in Columbia, was named last week's fundraising champion as part of the Duncan Hines 1 Million Cupcake Challenge to help end childhood hunger.
FEATURES
By Joanne E. Morvay | April 11, 2001
Item: Duncan Hines Kellogg's All-Bran Muffin Mix What you get: 12 to 16 muffins, 36 mini-muffins Cost: About $2.75 Nutritional content: Blueberry flavor - 140 calories, 4.5 grams fat, 1 gram saturated fat, 230 milligrams sodium Preparation time: 14 to 24 minutes baked in oven, depending on muffin size Review: Want to start the day with fiber that actually tastes good? Try this new mix from Duncan Hines. It uses that old stalwart, Kellogg's All-Bran cereal. But these are not the bran muffins your mother used to make.
FEATURES
December 11, 1991
Have a cooking question? Call a hotline.* Duncan Hines has baking experts standing by at 1-800-DH-MOIST. This year-round hotline, open 9 a.m. to 5 p.m. Monday through Friday, can supply baking tips and recipes.* Baking questions can also be answered by the Land O' Lakes holiday hotline, staffed with six home economists. It's open now through Dec. 22, 9 a.m. to 7 p.m; 1-800-782-9606.* Fleischmann's Yeast Baker's Hotline has bread baking information; 1-800-227-6202. Weekdays, 9 a.m. to 7 p.m.* Food safety questions can be answered by calling the U.S. Department of Agriculture Meat and Poultry Hotline 1-800-535-4555.
FEATURES
By Carol Cutler and Carol Cutler,Copley News Service | March 11, 1992
Perhaps being a young country propels us to do things at a fast pace. We walk faster than Europeans do. We finish a meal in record time instead of slowly savoring it. We also constantly change our views about current customs and fashions.No one has done a better job of capturing our forever fluctuating attitudes than Gerry Schremp in her new book "Kitchen Culture -- Fifty Years of Food Fads -- From Spam to Spa Cuisine" (Pharos Books). This exhaustively researched book is a true road map of where we've been and where we are.Fifty years is not all that long in the course of history, even culinary history, but the procession of 40 plus recipes sprinkled throughout "Kitchen Culture" illustrates how much we've zigzagged.
BUSINESS
Lorraine Mirabella | August 13, 2014
Big Lots has revamped its food department, adding name brand products and expanding the international assortment, the retailer said. The closeout retailer has 16 Baltimore area stores, in Baltimore, Anne Arundel, Carroll, Harford and Howard counties, according to its website. In addition to closeout items, Big Lots will offer an everyday selection of brands such as Kraft Macaroni & Cheese, Mike & Ike, Life Savers, Nutella, Miracle Whip, A.1. Sauce, Velveeta, Smucker's, Duncan Hines and Pillsbury.
FEATURES
By Joanne E. Morvay | April 11, 2001
Item: Duncan Hines Kellogg's All-Bran Muffin Mix What you get: 12 to 16 muffins, 36 mini-muffins Cost: About $2.75 Nutritional content: Blueberry flavor - 140 calories, 4.5 grams fat, 1 gram saturated fat, 230 milligrams sodium Preparation time: 14 to 24 minutes baked in oven, depending on muffin size Review: Want to start the day with fiber that actually tastes good? Try this new mix from Duncan Hines. It uses that old stalwart, Kellogg's All-Bran cereal. But these are not the bran muffins your mother used to make.
FEATURES
By Joanne E. Morvay | June 21, 2000
Item: Duncan Hines Moist Deluxe cake mixes What you get: 1 cake or 24 cupcakes Cost: About $1.60 Preparation time: 19 to 50 minutes, depending on pan used Review: Every time I make a red velvet cake, I spill red food coloring all over myself as well as the kitchen. But now Duncan Hines has made indulging in this old-fashioned dessert a little easier. The company also has added German chocolate to its cake-mix line. I baked one of each and found them both moist and delicious. It was so easy I was even inspired to make the icings typically used on these cakes - from scratch.
FEATURES
By Maria Hiaasen and Maria Hiaasen,SPECIAL TO THE SUN | January 29, 1997
Ah, sensible January. New year's resolutions in place, sweet temptations are out with the old year.But if you've resolved to shed pounds, beware the occasional office birthday party complete with butter cream frosted sheet cake. Forget about that extra cupcake from the batch you've baked for your preschooler's winter carnival. And ignore that craving for devil's food, even after a Spartan weeknight dinner.Too much to bear? Manufacturers have an alternative -- reducing the fat when preparing the cake mixes that have become staples in American pantries.
FEATURES
By Carol Cutler and Carol Cutler,Copley News Service | March 11, 1992
Perhaps being a young country propels us to do things at a fast pace. We walk faster than Europeans do. We finish a meal in record time instead of slowly savoring it. We also constantly change our views about current customs and fashions.No one has done a better job of capturing our forever fluctuating attitudes than Gerry Schremp in her new book "Kitchen Culture -- Fifty Years of Food Fads -- From Spam to Spa Cuisine" (Pharos Books). This exhaustively researched book is a true road map of where we've been and where we are.Fifty years is not all that long in the course of history, even culinary history, but the procession of 40 plus recipes sprinkled throughout "Kitchen Culture" illustrates how much we've zigzagged.
FEATURES
December 11, 1991
Have a cooking question? Call a hotline.* Duncan Hines has baking experts standing by at 1-800-DH-MOIST. This year-round hotline, open 9 a.m. to 5 p.m. Monday through Friday, can supply baking tips and recipes.* Baking questions can also be answered by the Land O' Lakes holiday hotline, staffed with six home economists. It's open now through Dec. 22, 9 a.m. to 7 p.m; 1-800-782-9606.* Fleischmann's Yeast Baker's Hotline has bread baking information; 1-800-227-6202. Weekdays, 9 a.m. to 7 p.m.* Food safety questions can be answered by calling the U.S. Department of Agriculture Meat and Poultry Hotline 1-800-535-4555.
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