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Gingerbread

NEWS
By Natalie Harvey and Natalie Harvey,SPECIAL TO THE SUN | December 9, 1997
A GINGERBREAD house is a favorite in England, Germany, France and India. Americans especially like to build their own cakelike establishments, adding personal embellishments.Middle-schoolers will have the opportunity to make their own gingerbread house Dec. 21 at Icing On The Cake in Timonium.The students can make a gingerbread house as a gift, or keep it themselves.The Columbia Teen Center in Oakland Mills Village is sponsoring the outing to Timonium, which leaves the center at 1: 15 p.m. and returns at 4: 30 p.m.Parents are welcome too.Bobbie Whyte, teen center director, said transportation and supplies are included in the $25 fee for Columbia residents; nonresidents pay $30.Space is limited; registration is required by Dec. 18.Information: 410-992-3726.
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ENTERTAINMENT
By Jolan Baucum and Jolan Baucum,CONTRIBUTING WRITER | November 20, 1997
Most people find themselves getting anxious as the holiday season approaches. Before anyone notices that the time has gone by, it is time to plan family visits, to organize extravagant meals and to make travel arrangements. Along with these, each family has certain rituals and attends events that make the holidays complete.Now in its eighth season, the Baltimore area's Festival of Trees, sponsored by the Kennedy Krieger Institute, is quickly becoming one such event.The festival begins Wednesday at the Timonium Fairgrounds' Cow Palace.
NEWS
By Nora Catherine Koch and Nora Catherine Koch,CONTRIBUTING WRITER | March 26, 1997
What's for dinner at the Bertucco house? Seems like you'd expect something pretty fancy on the table at their Hampstead home.Before he gets off work, Bob Bertucco might spend hours preparing a grilled salmon with a black bean and mango salsa.Likewise, his wife, Jennifer, could have been working at her job on a 10-tier wedding cake, decorated with molded white chocolate roses dusted with gold that was shipped to Philadelphia for a reception.The banquet chef at Turf Valley Hotel and Country Club in Ellicott City, Bob Bertucco and his staff prepare the food for about 20 functions a week -- weddings, proms, golf outings, retirement parties, bull roasts and other events.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | December 19, 1996
M. Gettier is on the moveLook for M. Gettier, the popular French restaurant in the unpopular location (a seedy block of Broadway), to be moving soon. Owner Michael Gettier won't divulge where he might be going; negotiations for the new place are at a delicate stage, he explains. If nothing else, the period between the move and the reopening might give him some much-needed rest from the kitchen. "I haven't missed a night of cooking since we opened," he says. That was April 1993. Find of the week: Fernando's Salsa Grill, 6642A Security Blvd.
NEWS
By Lourdes Sullivan and Lourdes Sullivan,SPECIAL TO THE SUN | December 29, 1995
ONLY A FEW days are left until the end of the year, so that means there are just three days to see the fantastic gingerbread houses on display at Savage Mill.Don't miss Paul Ganoe's entry in the incredibly unusual category. This year, he's made a model of the Drum Point Lighthouse, complete with a pier and frosting pelicans. He's even used Lifesavers for the life preservers.In a previous year, Mr. Ganoe made edible scale models of the Laurel train station.The contest drew entries from around the region.
NEWS
By Edward Lee and Edward Lee,SUN STAFF | November 23, 1995
Dana Cook has been in the cookie-making business for only six months, but already she has earned a name for herself."They call me Martha Stewart," Mrs. Cook said with a laugh. "They think I'm crazy."Mrs. Cook, founder and sole chef of the Cookie Creations bakery and delivery service, runs the business out of her Arnold home.The reason her friends think she's strange is that she makes gingerbread spoons and bowls.Her home is filled with gingerbread creations. Gingerbread hearts wait to be used as Christmas tree decorations.
FEATURES
By Cathy Thomas and Cathy Thomas,Orange County Register | January 11, 1995
For many of us, warm gingerbread slathered with delicate dollops of whipped cream or teamed with sauteed apples or poached pears is comfort food at its all-time best. Not to be confused with the dense, brittle cookies cut into fanciful shapes, cake-style gingerbread is dark and moist, generally baked in square pans and served warm.For gingerbread fiends, the scent of warm cake redolent with ginger, molasses and cinnamon is one of life's great pleasures; the taste divine.Making gingerbread from scratch isn't at all complicated, but to ensure the best results, use the freshest and best ingredients available.
FEATURES
By Dolly Merritt | December 17, 1994
Around the house* Personalize a gift. Use cookie cutters in the shapes of gingerbread men and ladies and cut out dough. Leftover dough can be shaped into various career hats (for nurses, firemen, police, doctors, etc.) that can be pressed onto the heads before baking. Bake, cool and decorate with various colors of frosting.* Cardboard cylinders from wrapping paper, paper towels and ** toilet tissue make good mailing tubes. Cut them to the desired length and seal the ends with strapping tape.
NEWS
By Mary Maushard and Mary Maushard,Staff Writer | December 11, 1993
The Inner Harbor has never looked better.Forget the twinkling lights and tinsel-trimmed trees decorating the real thing. Some creative third-graders at Milbrook Elementary School can top that with their gingerbread rendition of Baltimore's hallmarks: Harborplace, the World Trade Center, the National Aquarium and even the Constellation, with Gov. William Donald Schaefer -- really a bear-shaped cookie with a shock of white icing on its head -- at the helm.The...
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