Advertisement
HomeCollectionsPound Cake
IN THE NEWS

Pound Cake

FIND MORE STORIES ABOUT:
FEATURES
By Ellen Hawks and Ellen Hawks,Staff Writer | September 8, 1993
If the smell of something sweet baking in the oven gives a hefty boost to your taste buds, then raisin pound cake and sugar cookies will really make them bounce.Julia Nelson of Baltimore asked for a raisin pound cake and wrote that she'd appreciate one that was made from scratch or from a mix.Sugar cookies were the request of Beth Kerr of Monkton. "This baby boomer has been scanning recipes for the cookie from my childhood. Arthur's bakery in Waverly gave children, with their mothers, this cookie.
Advertisement
FEATURES
By Betty Rosbottom and Betty Rosbottom,LOS ANGELES TIMES SYNDICATE | November 15, 1998
Last year our family shared Thanksgiving with good friends in Rhode Island. Our hosts said they would prepare the bird, stuffing and vegetables, and another couple, also invited to the fete, offered to bring appetizers. I volunteered to make dessert - always my favorite part of a holiday menu.After several days of contemplating sweet finales, I called the hostess to suggest a pumpkin cake. Much to my surprise, my friend told me she was not fond of pumpkin and never included it on the Thanksgiving menu.
NEWS
By Jacques Kelly and Jacques Kelly,sun reporter | December 29, 2006
Walter E. Uebersax, a retired Parkville baker renowned for his peach and pound cakes produced in a rowhouse oven, died of Parkinson's disease complications Saturday at the Maryland Masonic Home in Cockeysville. The Sparks resident was 89. Mr. Uebersax was a Baltimore native, born at home and delivered by his father, a Swiss-immigrant baker. The elder Uebersaxes - Ernest and Alvena - established the Fenwick Bakery in 1926, naming it for an avenue off Harford Road near Clifton Park, a location they selected so that their children would be close to the city's best schools.
FEATURES
By David Folkenflik and David Folkenflik,SUN TELEVISION WRITER | May 7, 2003
Bob Turk is a nice guy. A very nice guy. Everybody says so. "I can't even remember what he reports -- he's just part of the fiber of the city," says Maggie Miceli, 30, a native Baltimorean who currently lives in Washington. "He's been on television as long as I've been alive." Chris Godwin, a 23-year-old security guard from Baltimore, describes Turk this way: "He's just a typical person like you or I." You don't have to take their word for it. Executives at several local stations say surveys consistently show the cheerful Turk -- WJZ's weather forecaster for the past 30 years -- among the most popular people on the city's airwaves.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | August 29, 2014
Bartlett Pear Inn is the name of Alice and Jordan Lloyd's boutique inn on Harrison Street in Easton. It's also the name of their wonderful-in-every-way restaurant on the inn's first floor. It is a superb restaurant. The atmosphere is serene and relaxing, the service achieves a rare balance of proficiency and warmth, and the food is consistently satisfying. There are moments of culinary drama, mostly at the beginning, when your senses need stimulation, and at the end, when you want a finale to whistle about on the sidewalk.
ENTERTAINMENT
September 4, 2012
Ever even conceive of a 300-pound crab cake? The folks at Handy International did -- breaking their own record for World's Largest Crab Cake and serving it up to attendees of the Maryland State Fair Saturday. What goes into a 300-pound crab cake? 200 pounds of crab meat, as well as eggs, breading and seasoning. Handy Seafood's Jim Cupp designed a rotisserie-style cooker to complete the challenge. It took 8 hours for the massive crab cake to cook, and it was weighed at noon. Sandwiches from the record-setting cake were sold, benefitting the Maryland 4-H Foundation. 
NEWS
January 25, 2006
Bethany Bachtel, Francis Scott Key SPORT BASKETBALL GIRLS STATS -- The Eagles' third-year starting point guard leads the team in scoring at about 12 points per game, and also is averaging more than three assists and four steals. She is her team's only returning All-County pick from a year ago. SIDELINES -- Bachtel's responsibilities on the court are many: running the team's offense, guarding the opposing point guard and even helping younger teammates learn the game. A field hockey player in the fall, the senior also has numerous talents away from sports.
NEWS
By Annette Gooch and Annette Gooch,Universal Press Syndicate | February 6, 2000
An all-dessert buffet menu sends your favorite Valentines a sweet message. Make the setting gracious with fresh flowers, but keep the table decorations minimal; let the desserts be the centerpiece. Three or four selections for six to eight people should provide something delicious for everyone: A cheesecake and a pound cake from the market are quick and easy. You can offer fireworks in the form of flambeed cherries to enjoy over cake or ice cream. While you're at the market, pick up fresh fruit to serve simply, in a bowl.
FEATURES
By Charlyne Varkonyi | September 26, 1990
Sun-dried tomatoes, a darling of trend-crazed foodies in the 1980s, have entered the supermarket in the 1990s.They aren't quite a staple yet, but these days it's becoming easier to find low-fat, sun-dried tomato products that can be reconstituted in only 2 minutes -- a convenience that opens up endless fast-cooking possibilities from omelets to pasta sauces.For this Fastlane Feast, I have used Sonoma Tomatoes -- an organically grown product that typically sells for $1.75 on the West Coast to $2.25 on the East Coast for a 3-ounce package.
ENTERTAINMENT
By Julie Rothman, Special To The Baltimore Sun | January 17, 2012
Janet Brunner from St. Augustine, Fla., was looking for a no-bake recipe for lemon Jell-O cheesecake. Mercedes Shideler from Sebastopol, Calif. shared her recipe for lemon cheesecake that she hopes is the one that Brunner is looking for. This likely is the cheesecake many of us grew up with. Unlike the real deal, even a novice cook can make this and expect good results. With this recipe, you get all the delicious lemon cheesecake flavor without all the extra effort. It's light and tangy — and best of all, it is no-bake.
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.