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By Amy Scattergood and Amy Scattergood,Los Angeles Times | June 6, 2007
Imagine a dessert perfectly matched to this unfolding season, one with vertical aspirations and pockets of light - an edible basket of fruit called a Pavlova. Assembled from a meringue cloud, pillowed with cream and spilling over with an abundance of fruit, a Pavlova is also a disarmingly easy dessert with an unexpected, rustic elegance. Piled high on a tray or even a wooden board and carried out as the coda to a late-spring patio dinner, it makes the kind of impression a cook dreams about.
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ENTERTAINMENT
By Julie Rothman,
For The Baltimore Sun
| July 30, 2013
Mary Kilby from Timonium was in search of the recipe for the delicious banana cream pie that used to be served at Toddle House restaurants in the 1950s. Toddle House was a national quick-service restaurant chain with locations throughout the United States. It specialized in breakfast but was open 24/7. Even though the chain has been closed for years it still has quite a devoted fan base, including its own Facebook page. While there are copycat recipes for some of the chain's other famous dishes, unfortunately, I had no luck finding any recipes for their banana cream pie. However, Patsy Schlemmer from Bremen, Ind., saw Kilby's request and shared a recipe for a banana cream pie that she said came from one of her mother's cookbooks from the 1950s.
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ENTERTAINMENT
by Richard Gorelick | December 4, 2012
Dec. 4 is National Cookie Day. You can look it up. Check out the results for this year's annual Baltimore Sun reader holiday cookie-recipe contest. The submissions ran the gamut from the uber-traditional to the unusual. Alongside classic flavors like peanut butter and chocolate, meringue kisses and lemon-butter were some surprises. Click here for the pictures of the 10 winning cookies and their recipes. Follow Baltimore Diner on Twitter @gorelickingood  
ENTERTAINMENT
by Richard Gorelick | December 4, 2012
Dec. 4 is National Cookie Day. You can look it up. Check out the results for this year's annual Baltimore Sun reader holiday cookie-recipe contest. The submissions ran the gamut from the uber-traditional to the unusual. Alongside classic flavors like peanut butter and chocolate, meringue kisses and lemon-butter were some surprises. Click here for the pictures of the 10 winning cookies and their recipes. Follow Baltimore Diner on Twitter @gorelickingood  
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff | April 5, 2000
A cake from the 1930s, called the Lindbergh or Lindy Cake, was the request of Josephine Richardson of Bel Air. Ethel E. Yuenger of Harvard, Ill., responded. "I knew I had a copy of the recipe. Having a daughter named Linda, I have made it several times and we did enjoy it." A 1970 Pillsbury Bake-Off winner, Cheesy Dapper Apple Squares, was requested by Katherine Harrington of Albuquerque, N.M. Her answer came from Robin Fuchs of Arnold, who wrote, "I've collected many cookbooks over the years, even from back in the 1800s.
NEWS
By Frederick N. Rasmussen, The Baltimore Sun | December 1, 2011
Lucine A. Young, a retired longtime city public schools secretary who enjoyed entertaining family and friends, died Nov. 25 of lung disease at the University of Maryland Medical Center. She was 88 and lived in Pikesville. Lucine Anita Pitts was born at home on McMechen Street and raised on Carey Street. After graduating from Frederick Douglass High School in 1940, she continued her education and graduated from the old Cortez Peters Business School on Eutaw Place. Mrs. Young worked for nearly 40 years for the city public school system, where she was secretary to the mathematics cluster in the elementary education division.
ENTERTAINMENT
By Julie Rothman,
For The Baltimore Sun
| July 30, 2013
Mary Kilby from Timonium was in search of the recipe for the delicious banana cream pie that used to be served at Toddle House restaurants in the 1950s. Toddle House was a national quick-service restaurant chain with locations throughout the United States. It specialized in breakfast but was open 24/7. Even though the chain has been closed for years it still has quite a devoted fan base, including its own Facebook page. While there are copycat recipes for some of the chain's other famous dishes, unfortunately, I had no luck finding any recipes for their banana cream pie. However, Patsy Schlemmer from Bremen, Ind., saw Kilby's request and shared a recipe for a banana cream pie that she said came from one of her mother's cookbooks from the 1950s.
NEWS
By Liz Atwood and Liz Atwood,Sun Staff | March 10, 2004
Potato growers are out to set the record straight. Fighting the fallout from the Atkins diet and other low-carb regimens, the U.S. Potato Board has launched a multimillion-dollar education campaign to tell consumers about the health benefits of the potato. Print advertisements and brochures feature a nutritional label plastered over a potato and emphasize that an average-size potato has no fat, no cholesterol, is rich in potassium and vitamin C and has only 100 calories. For more on potato nutrition and recipes, visit www.healthypotato.
FEATURES
By Nancy Byal and Nancy Byal,Better Homes and Gardens Magazine | July 21, 1993
The cloud: a heavenly baked meringue, with a generous mound of chocolate mousse. The taste: You'll be on cloud nine, it's so creamy and rich. For convenience, make the meringue shell a day before serving. Fill it with the mousse and berries within two hours of serving.Strawberry-chocolate meringue3 egg whites1 teaspoon vanilla1/4 teaspoon cream of tartar1 cup sugar1/2 cup toasted finely chopped almonds3-ounce package cream cheese, softened1/2 cup packed brown sugar1/2 cup unsweetened cocoa powder2 tablespoons milk1/2 teaspoon vanilla1 cup whipping cream3 cups fresh whole strawberries, stems and caps removed2 squares (2 ounces)
FEATURES
By Rita Calvert and Rita Calvert,Special to The Sun | May 24, 1995
Q: What is an Italian meringue?A: Italian meringue contains stiffly whipped egg whites beaten with hot cooked sugar syrup. This is a very stable meringue that will hold its shape well. Italian meringue is most often used for buttercream icings, dacquoise, souffles, pie toppings and baked Alaska.Q: What actually happens to make corn pop from the dried kernel to a puffed tidbit?A: Dried kernels of popcorn contain about 14 percent moisture. When this moisture is heated, it builds pressure inside the kernel (about 135 pounds per square inch)
ENTERTAINMENT
By Sloane Brown, For The Baltimore Sun | September 8, 2012
When Renee Fleming appears Sept. 15 with the Baltimore Symphony Orchestra for the BSO's Gala Celebration, the appeal will be both sound and sight. The world-renowned soprano is famous not just for her voice, but for her gowns, designed for her by the likes of Gianfranco Ferre, John Galliano for Dior, Karl Lagerfeld, Christian Lacroix, Oscar de la Renta, Douglas Hannant and Angel Sanchez. We chatted with her about some of her favorites. Is it fun to play dress-up in a way most of us just dream about?
NEWS
By Frederick N. Rasmussen, The Baltimore Sun | December 1, 2011
Lucine A. Young, a retired longtime city public schools secretary who enjoyed entertaining family and friends, died Nov. 25 of lung disease at the University of Maryland Medical Center. She was 88 and lived in Pikesville. Lucine Anita Pitts was born at home on McMechen Street and raised on Carey Street. After graduating from Frederick Douglass High School in 1940, she continued her education and graduated from the old Cortez Peters Business School on Eutaw Place. Mrs. Young worked for nearly 40 years for the city public school system, where she was secretary to the mathematics cluster in the elementary education division.
NEWS
By KATE SHATZKIN | December 22, 2008
Trader Joe's has lots of great holiday treats. If you're watching fat and calories in these last few days before Christmas, consider passing by the Trader Joe's Dark Chocolate Covered Peppermint Joe Joe's in favor of the store's low-fat Chocolate Meringues. While just one of the Joe Joe's has 150 calories and 8 grams of fat, you can munch four of the meringues for a total of 120 calories and 2 grams of fat. (The four meringues will give you a few more carb grams than the Joe Joe's.) Kate Shatzkin Trader Joe's Dark Chocolate Covered Peppermint Joe Joe's: Per serving (1 cookie)
NEWS
By Denise Martin and Donna Deane and Denise Martin and Donna Deane,Los Angeles Times | April 9, 2008
Soft and billowy or sweet and crisp, meringue is a chameleon in the kitchen: Use it as a dessert topping, a magic mix-in that gives rise to dense cakes or even as cookielike crumbles that lend crunch to all sorts of pastry-chef creations. It's made of modest ingredients -- stiffly beaten egg whites and sugar at its most basic -- and with seemingly endless variations, it changes shape, volume and texture, bending to the will of its maker. Soft meringue can be molded and baked into wafers and hollow shells.
NEWS
By Amy Scattergood and Amy Scattergood,Los Angeles Times | June 6, 2007
Imagine a dessert perfectly matched to this unfolding season, one with vertical aspirations and pockets of light - an edible basket of fruit called a Pavlova. Assembled from a meringue cloud, pillowed with cream and spilling over with an abundance of fruit, a Pavlova is also a disarmingly easy dessert with an unexpected, rustic elegance. Piled high on a tray or even a wooden board and carried out as the coda to a late-spring patio dinner, it makes the kind of impression a cook dreams about.
NEWS
By Liz Atwood and Liz Atwood,Sun Staff | March 10, 2004
Potato growers are out to set the record straight. Fighting the fallout from the Atkins diet and other low-carb regimens, the U.S. Potato Board has launched a multimillion-dollar education campaign to tell consumers about the health benefits of the potato. Print advertisements and brochures feature a nutritional label plastered over a potato and emphasize that an average-size potato has no fat, no cholesterol, is rich in potassium and vitamin C and has only 100 calories. For more on potato nutrition and recipes, visit www.healthypotato.
FEATURES
By Marie Bianco and Marie Bianco,Newsday | September 7, 1994
The first time I made Italian meringues I was sure there was a misprint in the recipe. Imagine pouring hot sugar syrup into almost beaten, notoriously fragile egg whites and expecting them to remain stable.Wonder of wonders. It worked beautifully, and further beating only made the egg whites thicker and fluffier. Every time I make Italian meringue I'm just as amazed.The virtue of Italian meringues is they don't weep, crack or turn brown, and they keep for several days in a tightly covered container.
NEWS
By Betty Rosbottom and Betty Rosbottom,Special to the Sun | September 15, 2002
For the past few weeks, plump, juicy, red raspberries have been the piece de resistance of our local farmer's market. Picked that very morning, the berries, packed in little wooden boxes, are irresistible. I've used my market berries in several different desserts this year. They have been delicious folded into icy-cold lemon mousse parfaits and have made a distinctive appearance in a raspberry cheesecake, but my favorite creation has been an upside-down lemon meringue pie garnished with these crimson berries and drizzled with a fresh raspberry sauce.
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