Advertisement
HomeCollectionsShortcake
IN THE NEWS

Shortcake

FIND MORE STORIES ABOUT:
FEATURED ARTICLES
FEATURES
By Molly Abraham and Molly Abraham,Knight-Ridder Newspapers | May 29, 1991
After more than 20 years in the restaurant business, Don Payne is still serving his mother's classic, old-fashioned strawberry shortcake."Mom would mix up a shortcake batter and put it in the oven to bake just as we were sitting down to dinner," he recalls."
ARTICLES BY DATE
ENTERTAINMENT
By Evan Siple | July 16, 2013
Alexander's Tavern in Fells Point has some primo outdoor seating alongside the Broadway market, a great spot to enjoy an icy cold beverage of any variety. While maybe a Bourbon served neat might not make sense when it's 100 degrees out and climbing, we're in the need for something a bit smoother - something fruity, something freshly squeezed. Ah yes, the time-tested crush is the only thing that will do. And while you're at it, try something new and different in the form of Alexander's Strawberry Shortcake Crush.
Advertisement
FEATURES
By Russ Parsons and Russ Parsons,Los Angeles Times | June 15, 1994
Most fruits and vegetables come into season quietly, on cat's feet. One day you look and there is asparagus. Or you're out shopping and realize artichokes are finally coming down in price.The exception to this is strawberries. Strawberries come into season accompanied by waving flags and blaring brass bands.Although you can find something called a strawberry in the market year-round these days, trucked in from Mexico or flown in from Chile, at this time of year, it pays to stop at a farmers market and pick up the real thing.
NEWS
By Elinor Klivans and Elinor Klivans,Special to The Baltimore Sun | May 20, 2009
Which came first, the berry or the shortcake? No matter; they are made for each other. Berry and shortcake season is just beginning, and for several months, you will have your choice of strawberries, raspberries, blueberries and blackberries picked at the peak of ripeness and dripping with sweet juice just waiting to be heaped on freshly baked shortcakes. Start your ovens, put the cream in the bowl and get ready for the feast. Biscuits are the basic shortcake, but enriching biscuits and making shortcakes that take advantage of interesting combinations - orange with strawberries, chocolate with raspberries, and cinnamon with blueberries - make every shortcake worthy of its berry.
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | April 14, 2004
Louise K. Smith of Havre de Grace requested a recipe she has lost. "I think it was called Sundae Tart and was on a Bisquick box about 45 years ago. The tarts were wonderful with a filling and canned fruit and a jelly glaze. Although you were supposed to spread the dough on muffin pans, I spread it on an upside down muffin pan. When they were baked I removed them and allowed them to crisp up. I hope some reader has this recipe," she wrote. Marie Manik of Baltimore responded. "I have had this Bisquick recipe booklet in my kitchen since 1957 and I believe it came packaged with a box of Bisquick."
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff Writer | June 7, 1995
Strawberries, strawberries, strawberries. Just saying the word brings a sweet satisfaction. And now's the time of year to try some new recipes and take advantage of all the fresh local produce.Edmund L. Mitzel of Towson wrote, "I remember strawberries and cream served on a biscuit that had a unique flavor. It was not sweet and it was somewhat crusty."An old-fashioned strawberry shortcake recipe came from Eleanor Holliday Cross of Baltimore who noted that her recipe had been published in the Walters Art Gallery cookbook, "Private Collections: A Culinary Treasure."
NEWS
By Elinor Klivans and Elinor Klivans,Special to The Baltimore Sun | May 20, 2009
Which came first, the berry or the shortcake? No matter; they are made for each other. Berry and shortcake season is just beginning, and for several months, you will have your choice of strawberries, raspberries, blueberries and blackberries picked at the peak of ripeness and dripping with sweet juice just waiting to be heaped on freshly baked shortcakes. Start your ovens, put the cream in the bowl and get ready for the feast. Biscuits are the basic shortcake, but enriching biscuits and making shortcakes that take advantage of interesting combinations - orange with strawberries, chocolate with raspberries, and cinnamon with blueberries - make every shortcake worthy of its berry.
FEATURES
By Sam Gugino and Sam Gugino,Knight-Ridder News Service | June 14, 1992
You can always tell when it's peak strawberry season. The supermarkets have huge displays next to the strawberries with packaged round "shortcakes" that look like sofa casters.I always pass on these casters. They taste like foam rubber. And a few nanoseconds after the strawberry juice hits them, they look like something a 2-year-old has squished between his fingers.The shortcake itself is so easy to make that it's almost criminal not to. Shortcakes are really biscuits. Though almost any biscuit will do, such as baking powder or buttermilk, sweeter biscuits are traditionally used, ones that have been enriched with cream.
NEWS
By Annette Gooch and Annette Gooch,UNIVERSAL PRESS SYNDICATE | June 20, 1999
As traditional as apple pie in autumn, strawberry shortcake is an early summertime classic. In the American Midwest and New England, the ripening of the local strawberries in late May and June calls for a celebration: biscuit shortcake -- not angel food or sponge cake -- and cream to go with the berries. Heartlanders generally make their shortcake richer and sweeter than regular biscuits; New Englanders tend to spare the sugar to accent the berries' natural sweetness.Serve this warm biscuit shortcake lavished with strawberries and cream for breakfast or dessert.
FEATURES
By JACQUES KELLY | May 26, 1996
Have you every heard someone ask a seafood dealer, "Is this crab meat fresh?"Really. Do you expect the salesman to reply, "No. It's 10 days old and was shipped up from Louisiana by slow train."From childhood, I was taught to doubt the word of most Maryland fishmongers and produce hucksters. I was infused with a healthy skepticism of all "locally grown" strawberries, corn and peaches, as well as "local" crab and rockfish. Of course the seller would promote the product at hand; it was the job of the buyer to act as food judge.
FEATURES
By Mary Carole McCauley and Mary Carole McCauley,Sun theater critic | April 26, 2008
New York -- Only at the cast party for a Broadway musical inspired by John Waters would you find impeccably coifed and gowned drag queens rubbing shoulders with movie stars. Sometimes you could even tell them apart. Thursday's bash celebrating the opening of Cry-Baby attempted to re-create Baltimore circa 1954 (when the musical is set) in what now is a tony New York venue known as The Mansion. But Waters remembers when the joint had a seedier reputation. "In the '70s, this was a great S&M club," he says, his eyes misting over nostalgically.
NEWS
June 7, 2006
Arnold Newman, 88, a photographer noted for "environmental portraits" of people using evocative settings and lighting, died of a heart attack Tuesday at a New York City hospital while rehabilitating from a recent stroke. Based mostly in New York, Mr. Newman traveled the world to photograph artists, scientists, fellow photographers and politicians. As a freelancer for Life and other magazines, he photographed such celebrities as Pablo Picasso, Marilyn Monroe, Ronald Reagan and Mickey Mantle.
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | April 14, 2004
Louise K. Smith of Havre de Grace requested a recipe she has lost. "I think it was called Sundae Tart and was on a Bisquick box about 45 years ago. The tarts were wonderful with a filling and canned fruit and a jelly glaze. Although you were supposed to spread the dough on muffin pans, I spread it on an upside down muffin pan. When they were baked I removed them and allowed them to crisp up. I hope some reader has this recipe," she wrote. Marie Manik of Baltimore responded. "I have had this Bisquick recipe booklet in my kitchen since 1957 and I believe it came packaged with a box of Bisquick."
NEWS
By Elizabeth Large and By Elizabeth Large,Sun Restaurant Critic | January 5, 2003
If any restaurant has inherited Haussner's mantle as the quintessential Old Baltimore eating place, it would have to be the Sunset, a Glen Burnie fixture since the '60s. It even has a gilt-framed reclining nude over the bar. Ah, but there's much more. There isn't quite the profusion of objets d'art and period paintings that Haussner's was famous for, or a giant ball of string, but there is art -- including a portrait of the owners, of course -- and Tiffany-style lamps and etched glass.
NEWS
By Rosalie Falter and Rosalie Falter,SPECIAL TO THE SUN | May 26, 2002
ST. JOHN Lutheran Church, 300 W. Maple Road, will hold "Lest We Forget," a community patriotic celebration, at 7 p.m. June 2 "This program is being planned and offered close to our nation's recognition of Memorial Day as a way to honor those who have served and are serving in our nation's military, and as an opportunity for us to offer prayers for our country in a time of war," said the Rev. William F.G. Gilroy, pastor. Navy chaplain, Capt. Leroy Gilbert, will speak. Gilbert is retiring from the Navy Chaplain Corps this month after 30 years of service.
NEWS
By Lisa W. Foderaro and Lisa W. Foderaro,NEW YORK TIMES NEWS SERVICE | June 17, 2001
BUFFALO - Theories abound as to why skunks are suddenly sweet on Buffalo. The skunks arrived after being displaced from once-pastoral towns in the grip of a building boom at the city's border. They started pawing garbage cans when railroad tracks in the city were torn up to make way for housing - or was it when a former dog food plant was torn down? Others say it's the raccoons, arguing that a recent drop in the raccoon population paved the way for skunks. Frank L. Poincelot, the head pest control and wildlife officer for the city of Buffalo, who once had a pet skunk named Herbie, acknowledges all of the above.
NEWS
By Ellie Baublitz and Ellie Baublitz,Contributing Writer | May 26, 1995
The strawberry -- bright red, heart-shaped, succulent and aromatic -- is one of the first signs that summer is truly here.The ripening of this delicate fruit from the pretty white blossoms is a call to groups throughout Carroll County to celebrate a strawberry festival.Tomorrow, the first of many strawberry festivals in the county opens as the earliest of the berries ripen at area farms. Visitors will find strawberries by the quart, chocolate-topped, and in shortcake, ice cream, sundaes and shakes.
NEWS
By Cheryl Lu-Lien Tan and Cheryl Lu-Lien Tan,SUN STAFF | May 7, 1998
Lewnes' Steakhouse is the sort of restaurant that can stir up extreme emotions.There's the intense yearning as you wait for your food while the smells of delicious dishes at other tables swirl mercilessly around you, joy as you bite into chunks of tender filet mignon and then abysmal sadness when the meal is over and you're too stuffed to order that second strawberry shortcake.My sister and I arrived at Lewnes' late on a chilly weeknight to a short wait for a nonsmoking table. We passed time at the restaurant's small bar, where a slightly inebriated man nursing a drink proclaimed himself a regular and animatedly emoted about Lewnes' wonderful steaks, crab balls, crab cakes everything.
FEATURES
By ROB KASPER | June 28, 2000
A FELLOW gardener gave me a few fresh raspberries right off the bush, and I re-evaluated my opinion of this regal berry. Until then I had encountered raspberries in fancy restaurants. I was dressed up, and they were presented on a silver platter and cost a king's ransom. But the other day, when I was given a handful of free raspberries, I was standing in the mud in the middle of a community garden in Baltimore's Druid Hill Park. I had been hoeing weeds and had paused to talk with Larry Morris, a fellow gardener and guy who can grow almost anything, including raspberries.
FEATURES
By Eleanor Klivans and Eleanor Klivans,LOS ANGELES TIMES SYNDICATE | June 21, 2000
Fruit came in bushels and berries in flats at my parents' house. Because my father was a produce shipper, my mom always had an abundance of summer fruit and berries to pile on her shortcakes. In fact, the traditional shortcake that I grew up with was actually two huge spongecake layers filled and covered with strawberries and whipped cream. The top of the cake was crammed with "toppers," the giant strawberries used to top off each pint. My mom never fooled around with individual shortcakes when she had so much fruit.
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.