Advertisement
HomeCollectionsFlour
IN THE NEWS

Flour

FIND MORE STORIES ABOUT:
FEATURED ARTICLES
NEWS
By Andrea F. Siegel and Andrea F. Siegel,SUN STAFF | May 21, 1999
Lab results show that what investigators suspected was gunpowder seized from the home of one of three teen-agers accused in a bomb plot at Glen Burnie High School is flour and cornstarch, a defense lawyer said yesterday.Defense lawyer Patrick M. Smith and a spokeswoman for the state's attorney's office said they would ask today for the immediate release of the 15-year-old, who has been held at the Waxter Children's Center since April 29. The other two suspects are also being held at Waxter.
ARTICLES BY DATE
FEATURES
By Kit Waskom Pollard and For The Baltimore Sun | October 1, 2014
At The Arthouse in Hampden, Chef Jordi Miller uses simple ingredients to create pizzas and pastas that are fresh, creative and delicious. Here, she makes the most of Maryland crabmeat and asparagus, combining them with fresh pappardelle and a mustardy cream sauce. Instead of making your own pasta, you can substitute your favorite store-bought brand. But for adventurous home cooks, the paper-thin pappardelle will require a pasta roller. “Cheap ones start at around $20 and will suit your purposes,” says Miller.
Advertisement
NEWS
By Gholam Rahman and Gholam Rahman,Cox News Service | December 20, 2006
I want to make a roux without fat. Will it be possible to do so in a Teflon-coated pan? The very definition of roux, a French word meaning reddish, is flour cooked in fat. Traditionally, half butter and half flour are used. Other kinds of fats, such as vegetable oil, can be substituted, but the flavor will be inferior. Extra-virgin olive oil may be a more healthful choice while also imparting its own flavor. Whether you use a coated pan or bare metal pan, some fat will be necessary. The roux is used to make sauces, and the cooking time depends on what kind of sauce is desired.
ENTERTAINMENT
By Allison Brickell, For The Baltimore Sun | November 26, 2013
There's nothing wrong with slapping together some bread, mayo and turkey in the days following Thanksgiving . But eating what seems like an endless stream of cold sandwiches after the holiday can get a bit dull. So avoid getting stuck in the boring leftovers rut; these recipes from local chefs and food experts will make creative use of your post-Thanksgiving fixings. John Shields John Shields is a fixture at his restaurant, Gertrude's. But not on Thanksgiving - that's his time to relax and enjoy reconnecting with family.
NEWS
By Alexandra Zavis and Alexandra Zavis,Los Angeles Times | March 28, 2007
BAGHDAD -- An explosives-laden truck blew up yesterday at a crowded market in Tal Afar, killing at least 50 people and injuring 103 others, officials said. The truck had been loaded with flour, and shoppers were invited to help themselves. "They were all innocent civilians," Mayor Najin Abdullah Jubouri said. "Their only fault is that they are Shiite." Across the country yesterday, at least 84 Iraqis were found dead in bombings, mortar attacks, sniper fire and execution-style shootings.
BUSINESS
By Lorraine Mirabella and Lorraine Mirabella,SUN STAFF | February 15, 2005
One of the most visible and well-known landmarks along the Baltimore Beltway, the hulking, former Stroh Brewery Co. tower, will be demolished during the next few months in an $8 million project to make way for a vast warehouse and office building complex that could bring about 200 jobs to a Baltimore County enterprise zone. The property's new owner, First Industrial Realty Trust, bought the 400,000-square- foot plant in Halethorpe in late December for $13.9 million. The building was owned by Washington Quality Foods, which is still using part of the plant for manufacturing.
BUSINESS
By Jay Hancock and Jay Hancock,SUN STAFF | April 29, 1996
When the nation was young, millers sought the junction of field, falls and harbor. They came to Baltimore.Field for grain. White water for power. Blue bay for commerce. Nowhere else from Georgia to Massachusetts do the three coincide. Two centuries ago, grist turned to dust under 200 millstones on the falls of Jones, Gwynns, Gunpowder and Patapsco.Those days are gone -- stolen by time, steam energy and the unlocked West. But like a Triassic survivor on an island primeval, Wilkins-Rogers Inc. carries one of Maryland's oldest industries into the age of the fat-free, quick-mix muffin.
NEWS
By Jacques Kelly and Jacques Kelly,Sun reporter | February 27, 2008
Frank Anthony Serio, who built up a bakery supply and flour distribution business into a large regional wholesale ingredients supplier, died Saturday at St. Joseph Medical Center. The 83-year-old Cockeysville resident died of complications from a fall at his home. Born in Baltimore and raised near Edmondson Village, he attended St. Bernardine's Parochial School and was a 1942 Calvert Hall College High School graduate. He enrolled at Loyola College and, while on a blind date, he met his future wife, Rose Proietti, a College of Notre Dame of Maryland student.
FEATURES
By Annette Gooch and Annette Gooch,Universal Press Syndicate | April 19, 1998
Light, flaky biscuits historically have been the hallmark of a fine cook, especially in the South and the heartland. The key to good biscuits has never been a secret: The butter or other fat must be cut into the dry ingredients with a pastry blender or two knives, to distribute it uniformly. As the biscuits bake, the fat melts, forming tender, falky layers.A well-made muffin has a gently rounded, pebbled top and golden crust; a moist, fine crumb; and excellent flavor. All the more appealing when they pack a surprise, muffins can be spiked with blueberries, dried cranberries, sun-dried tomatoes, bacon bits, herbs, nuts, cheese, jalapenos or other amendments.
FEATURES
By Joe Graedon and Teresa Graedon | February 21, 2008
I have horrible hand cramps, which can occur at almost any time. Nothing my doctor hasprescribed has helped. Is there a home remedy I can try? You may laugh at this suggestion. There is absolutely no scientific evidence that it might help. Nevertheless, we have heard from several readers that holding an unwrapped bar of soap in the hand may help with this kind of pain. One reader told us that her husband complained about cramps in his hands after playing cards. She says she "got a bar of soap and put it in his hand.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | July 9, 2013
Mary Sloan Roby of Baltimore was looking for the recipe for the crab casserole from the old Robertson's Cafeteria in Charleston, S.C. She said it was very creamy and had cheddar cheese melted on the top. Carol Smith of Ellicott City, who said she enjoys researching recipes, thinks she has found it. It comes from an article in the Post & Courier newspaper in Charleston published in June 2006. Frank DuRoss, a manager at Robertson's, had sent in the recipe for the crab casserole from the legendary restaurant.
EXPLORE
August 23, 2012
Mixing popular summer cocktails and cupcakes was the ingenious brainchild for one of the delicious desserts from Flavor Cupcakery in Bel Air. Located near Harford Mall, the cupcakery is known for its unique flavors made with the finest ingredients. “We always wanted to have great recipes and commit to using high-quality ingredients,” says Shelley Stannard, owner of Flavor Cupcakery. “And we like to research interesting combinations.” The Margarita cupcake is only one such combination.
EXPLORE
By Diane Pajak | January 30, 2012
Executive Chef Daniel Wecker reflects: This is one of my personal favorites because of the combination of the elegant, flaky flounder with the tartness of the sauce with the capers. I recommend a rice blend or creamy polenta as the starch and a garnish of chopped parsley. This dish pairs very nicely with Pouilly-Fuisse, White Burgundy, a rich, dry white wine. Sauteed Flounder Grenobloise Sauce Ingredients: - 3 cups of brown chicken stock - 1/3 cup roux (equal parts butter and flour cooked)
NEWS
By Julie Rothman, Special to The Baltimore Sun | July 23, 2011
Rebecca Burris of Owings Mills said she has "recently fallen in love with Starbucks' Very Berry Coffee Cake," and she was looking for a similar recipe so that she could make the cake at home. Unfortunately, Starbucks does not share its recipes, but I felt confident that an Internet search would yield a recipe that would come very close to the cake that Burris enjoys so much. I found a recipe on http://www.food.com for a Very Berry Coffee Cake that I tweaked just a bit and came up with a real winner.
ENTERTAINMENT
By Julie Rothman, Special to The Baltimore Sun | December 22, 2010
Rick Seyfried from Columbia was looking for a recipe he has lost for making a quick Christmas Stollen bread that he found on a package of Jell-O vanilla pudding mix some years ago. He said that he has written the "Jell-O company to search their archives for the recipe to no avail. " I searched the Kraft food website but could not locate a recipe for a stollen that used pudding. However, in my internet search I did find on http://www.tasteofhome.com an excellent quick and easy recipe for making a stollen.
NEWS
By Julie Rothman, Special to The Baltimore Sun | November 20, 2010
Leda Hoffman from Sonoma, Calif., was looking for a recipe she has lost for making apricot nut bread. She says she especially liked to make this bread around the holidays. Gladys Wilt of Lothian sent in two recipes from her collection for apricot nut bread. I tested the one from "The Ladies' Home Journal Cookbook," published in 1960, because it sounded like what Hoffman was looking for. This recipe makes a very hearty and dense tea bread that is full of nuts and dried fruit.
FEATURES
By Ellen Hawks and Ellen Hawks,Staff Writer | February 24, 1993
The recipe for liver glaze soup and dumplings requested by Albert E. Hewes Sr. of Baltimore, and the recipe for beer bread requested by Karen Gillam of Cockeysville, bring to mind a warm kitchen on a cold day with servings of good food and time to reflect on the present and past.Many readers responded with recipes for both the dumplings and the bread, and choosing one of each to spotlight wasn't easy for Chef Syglowski of the Baltimore International Culinary College, who tests and choses answers to reader requests.
FEATURES
By Liz Atwood | November 1, 2000
For fresher flour When Gold Medal Flour made its debut in 1880, it came packaged in 196-pound wooden barrels. Eventually, the company changed to cloth bags and then paper. Now, the company has changed its package again, this time to a 4 1/4 -pound resealable plastic bag designed to be more convenient and keep flour fresher. Nutty in California California growers expect to harvest a record crop of 205 million pounds of pistachios this season. Try this recipe from the California Pistachio Commission: Combine the juice from one orange, 1 tablespoon packed brown sugar, 2 teaspoons of lemon juice and 1/4 teaspoon ground cinnamon.
ENTERTAINMENT
By Julie Rothman, Special to The Baltimore Sun | September 21, 2010
Ronald Collins from Nottingham was looking for a recipe for making sweet potato biscuits like the ones his best friend's mother made when they were growing up on the Eastern Shore. Louise "Buttons" Bassett from Berlin sent in a recipe that she said was given to her by the late Betty Kelly , a longtime friend and native of Salisbury, on the Eastern Shore. She said that the recipe has never failed to give her delicious biscuits. I found that the biscuits to be denser in consistency then more traditional ones, but they had a delicate sweet flavor and a beautiful deep orange color.
ENTERTAINMENT
By Julie Rothman and Special to The Baltimore Sun | February 24, 2010
Hope Dailey of Sykesville wrote in on behalf of a friend about a recipe for coconut pound cake. She said her friend's mother-in-law made this cake with lots of eggs, butter and frozen coconut and she thinks it may have been a Southern recipe. Dotty Rather of Knoxville, Tenn., sent in a recipe for coconut cream cheese pound cake, which she said came from an older issue of Southern Living. The cake is rich, dense and delicious. It is rife with coconut flavor and needs no frosting or glaze.
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.