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By Julie Rothman, Special to The Baltimore Sun | August 14, 2012
Stephanie Forbes from Gwynn Oak recalled that when she was a child growing up in Berkeley, Calif., her mother used to make a wonderful poundcake every week. She does not remember the specific ingredients, but she is sure it had sour cream as well as orange, lemon and vanilla extracts. She said her mom was a devoted reader of women's magazines and that perhaps the recipe came from one of those publications. Kitty Lee Devilbiss from Union Bridge sent in a recipe for a sour-cream poundcake that she said was printed in a special insert of Better Homes and Gardens magazine sometime in the early 1970s.
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For The Baltimore Sun | January 31, 2014
At Myth and Moonshine, the 'shine isn't confined to Mason jars and shot glasses: It also makes it onto the food menu, which puts a sophisticated spin on country cooking. In this great cold-weather dish, butternut squash and pumpkin add sweetness and spice to hearty chili and a scoop of sour cream infused with sweet apple pie moonshine reduction adds a jolt of countrified fun. Pumpkin Chili with Moonshine Sour Cream Serves 8-10 For the chili: 1 medium butternut squash Olive oil 2 1/2 pounds ground beef 1 large onion, medium dice 1 medium carrot, medium dice 1 ¼ cups diced tomato 1 chipotle pepper in adobo sauce, minced 1 Tablespoon Dijon mustard 1 Tablespoon Worcestershire sauce 1 packed Tablespoon fresh sage, diced 1 Tablespoon dry oregano 1 1/2 Tablespoons white pepper 2 Tablespoons cinnamon 1/2 teaspoon fresh nutmeg, grated (optional)
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NEWS
By Julie Rothman and Julie Rothman,SPECIAL TO THE SUN | January 26, 2005
Charlotte Whitenight of Baltimore was looking for the recipe that she lost for sour-cream waffles that came in the recipe booklet with her Vitantonio waffle maker. Fortunately, several readers still had their original recipe and instruction books for the waffle maker. Carol Hendricks from Santa Rosa, Calif., bought her Vitantonio waffle maker 22 years ago and now is making these delectable waffles for her grandchildren. Although good frozen waffles are now readily available, there is something special about making a batch of these homemade goodies.
ENTERTAINMENT
By Julie Rothman,
For The Baltimore Sun
| May 7, 2013
Steve Frazer from Reisterstown was looking for the recipe for the chocolate chip cake that used to be sold at Miller's Delicatessen in Northwest Baltimore in the 1970s. He remembers that it was a very dense cake and most likely made with sour cream with an abundance of tiny chocolate chips and a sugary crunchy topping. I received an email from Leslie Miller-Scherr of Baltimore in response to Frazer's query. She said that her family was the original owner of Miller's deli and that she remembers the cake well.
FEATURES
By Rita Calvert and Rita Calvert,Contributing Writer | January 26, 1994
Q: Are sour cream and cream cheese freezeable? Mine always seem to separate when thawed.A: No, sour cream and cream cheese do not freeze well because of their high water content. The ice crystals that form during freezing cause them to separate as they thaw, leaving them caked and watery. They do, however, have quite a long refrigerator life -- two weeks for cream cheese and two to three weeks for sour cream as long as the container is currently dated.Q: Is there any way that I can whip cream a few hours before I serve it?
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff Writer | September 21, 1994
Get out the spaghetti pot, the pasta and the cookie sheet and you'll be all set for these recipes.M. G. McLaughlin of Baltimore asked for a sour cream cookie recipe and Rosemarie Felton of Columbia responded.Felton's Sour Cream Sugar CookiesMakes about 8 dozen cookies1/2 cup butter or margarine1 1/2 cups sugar2 eggs1 teaspoon vanilla3 cups sifted flour1/2 teaspoon salt1/2 teaspoon baking powder1/2 teaspoon soda1 cup sour creamCream butter, or margarine, to consistency of mayonnaise. Gradually add sugar and continue creaming adding one egg at a time.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | September 10, 1997
Gail Herbig of Pasadena lucked out when she requested a sour cream apricot-almond coffee cake that was a first-place winner at the Maryland State Fair in 1996. "I had a recipe and tried the cake three times, but it crashed each time. Even so it is such a delicious cake; there were never any leftovers. I would appreciate a correct recipe."Her answer came from the winner herself, Judy Underwood of Annapolis, who wrote: "Here is the recipe I entered in the Maryland State Fair in 1996, and it won first place in the Land O'Lakes sour cream quick-bread contest."
FEATURES
By Tina Danze and Tina Danze,UNIVERSAL PRESS SYNDICATE | May 6, 1998
In the early days of dips, every party had the requisite pairing of potato chips and Lipton's Onion Soup mix in sour cream. Now, with so many dip and dipper options, the chips/soup-mix combo is the exception.Dips come hot, cold, sweet, savory, low-fat or unspeakably fattening, and they're paired with everything from apples to zucchini.To help with your spring entertaining, we've rounded up a slew of dips ranging from light and herby to rich and desserty. We even threw in a couple of baked casserole dips.
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | June 26, 1991
Vegetable dip is a smooth, creamy mixture that's simple to prepare. The vegetable recipe soup mix, with its flavorful blend of vegetables and seasonings, provides the perfect base for a delicious dip. Use the suggested stir-in-ingredients to personalize either recipe.Recipes from Thomas J. Lipton Inc.1 envelope vegetable recipe soup1 pint sour creamMix together soup and sour cream in medium bowl. Chill at least two hours. Serve with chips or fresh vegetables or chips. Makes about two cups dip.Extra Special Spinach DipIn medium bowl, blend one envelope vegetable recipe soup mix with one pint sour cream, one-half cup mayonnaise and one-half teaspoon lemon juice.
FEATURES
November 13, 1991
* Use non-stick cookware or vegetable spray to cut down or eliminate cooking fat or oil.* Replace cream with evaporated skim milk. Replace whole milk with low-fat or skim milk.* Replace or blend sour cream with a reduced-fat sour cream or plain, low-fat or non-fat yogurt.* Replace some or all ground beef with ground turkey in meat loaf, chili and casseroles. Stick to ground beef for burgers.* Use sausages made from low-fat meats such as turkey, chicken and veal.* Use a small amount of broth or stock instead of fat to saute vegetables.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | March 6, 2013
Marlene Millard from Longview, Wash., said that back in the 1960s she had a recipe for making a delicious sour cream cake that used a boxed white cake mix as the base. She said it was one of those cravings she had during pregnancy that she thought she would never get back, so she threw away the recipe. Now she finds herself craving the cake some 50 years later and would like to be able to recreate the taste. Perhaps back in the '60s doctoring cake mixes was something new. These days, entire books exist with nothing but doctored cake mix recipes.
NEWS
By Sarah Kickler Kelber, The Baltimore Sun | January 3, 2013
This is one big game. That's going to mean one big tailgate party, too. Celebrate the Ravens' playoff game with a recipe from the folks who feed the team. Chef Jonathan Lindenauer at Classic Catering People — the exclusive caterers of the Ravens' training facility in Owings Mills, the 200,000 square-foot facility known affectionately as The Castle — developed this burger recipe with a decidedly Ravens bent. It's a burger, yes, but the Black and Purple Burger is dressed with a bright (in color and flavor)
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | December 10, 2012
Miriam Trotter from Baltimore was looking for a recipe for what she called sugar cakes. She said her husband's grandmother used to make these soft, thick cookies that were not overly sweet, and that they were a favorite of her daughter and husband. She said that the ingredients were flour, sugar, butter, sour cream and baking soda, but her husband's grandmother passed away before she wrote down the actual recipe. Trish Koza from Iowa City, Iowa, thought she just might have the recipe that Trotter was searching for. She said that her mother-in-law made soft sugar cookies for years and that many of her relatives claimed that she had given them her special recipe.
HEALTH
By Andrea K. Walker | May 17, 2012
It's cookout season, which means plenty of temptations to indulge. But eatingwell.com s ays that there are ways to make picnic and cookout foods healthier. This weeks healthy recipe, broccoli salad, comes from their list. Eatingwell.com said it is creamy without all the fat. If you have examples of healthy recipes please send them to andrea.walker@baltsun.com and I will include on this blog.   Broccoli Salad INGREDIENTS 1 clove garlic, minced 1/4 cup low-fat mayonnaise 1/4 cup reduced-fat sour cream 2 teaspoons cider vinegar 1 teaspoon sugar 4 cups finely chopped broccoli crowns 1 8-ounce can sliced water chestnuts, rinsed and chopped 3 slices cooked bacon, crumbled 3 tablespoons dried cranberries Freshly ground pepper , to taste PREPARATION Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl.
HEALTH
By Andrea K. Walker | April 8, 2012
Our latest healthy recipe comes from WebMD . It's for those of you trying to improve your diet, but that can't curb that sweet tooth. WebMD says you can serve this cake with raspberries and a dollop of Cool Whip. If you have a healthy recipe you'd like to share send it to: andrea.walker@baltsun.com . Ingredients:   3/4 cup less-sugar raspberry preserves 1 cup whole-wheat flour 1 cup unbleached white flour 1 cup granulated sugar 1/2 cup Splenda 3/4 cup baking cocoa 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup less-fat margarine (with 8 grams of fat per tablespoon)
NEWS
By LAURA VOZZELLA | September 26, 2007
Kitchen Playdates By Lauren Bank Deen The Everything Kids' Gross Cookbook By Colleen Sell and Melinda Sell Frank Adams Media / 2007 / $7.95 How do you get kids to not only eat their veggies, but cook them, too? A side order of yuck. Appealing to the preteen who loves to get grossed out, this books sells a casserole of creamed corn and frozen mixed vegetables by calling it Puke au Gratin. Buttered spinach linguine becomes Gangrenous Intestines. As a grown-up, I'm too disgusted to read much more.
FEATURES
By RITA CALVERT and RITA CALVERT,SPECIAL TO THE SUN | October 11, 1995
This elegant meal is very simply pulled together with just a couple of tricks. The creamy sauce for the medallions is created with sour cream and subtly seasoned with tarragon, apricot preserves and lemon juice. The cornstarch binds the sauce so that the sour cream will not break (or curdle). Serve with baby carrots and rice pilaf.To add further color and texture to the meal, you might want to add fresh tomato wedges to each plate. For dessert, serve fresh bakery apple dumplings or try some from the freezer section of the supermarket.
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