Advertisement
HomeCollectionsSpringform Pan
IN THE NEWS

Springform Pan

FEATURED ARTICLES
NEWS
By Julie Rothman and Julie Rothman,SPECIAL TO THE SUN | February 23, 2005
Frances Smith of Fayetteville, N.C., was looking for a recipe for a cheesecake made in a bundt pan. It had a graham-cracker crust and when the cake was turned out of the pan, the crust was on the top. It was sliced like a regular bundt cake. Cheryl Lisi from West Monroe, N.Y., sent in a recipe she found for a cheesecake that is designed to be made in a bundt pan. It is prepared just like a traditional-style cheesecake except that it is made in a bundt pan, not a springform pan. It makes a beautiful and deliciously rich cake with a nice hint of lemon.
ARTICLES BY DATE
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | December 28, 2012
Carol Frey from Baltimore was looking for a recipe she has lost for making a ricotta cheesecake. Thomas Scavuzzo from Rosedale shared an old family recipe from the Renna Dairy Co. in Rosedale, Pa. His grandparents owned the dairy, which closed in 1965. The instructions that came with his recipe were very basic. While cheesecakes are not difficult to make, there are a few golden rules one should try and follow when making them. Start by making sure all your ingredients are at room temperature; take care not to overbeat them; and because cheesecake is essentially custard, it is best to bake it in a water bath.
Advertisement
NEWS
By KATE SHATZKIN and KATE SHATZKIN,SUN REPORTER | January 18, 2006
The New Spanish Table By Anya von Bremzen La Cocina de Mama The Great Home Cooking of Spain By Penelope Casas Broadway Books / 2005 / $29.95 Penelope Casas, the author of five previous books on Spanish food, has gone simple and rustic in this volume. Many of the recipes are named for someone who helped create or perfect them, as in Eloisa's Spiced Doughnuts, Manuel's Stuffed Red Mullet and Thursday's Rice With Mussels From Ramon's Mother. Those who entertain on the fly will appreciate Casas' list of "instant tapas from the Spanish pantry," such as anchovy-stuffed olives, pickled mussels from the can, fried marcona almonds and wedges of manchego cheese topped with quince preserves.
FEATURES
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | December 23, 2006
While trying to decide on the menu for a cooking class called "A Showstopper Christmas Dinner," I got stumped on dessert. There were some important criteria this holiday finale had to meet. First, I wanted a sweet confection that would serve at least 10, but I also needed a recipe that could be prepared a day in advance. And, of course, this holiday dessert had to be striking as well as delectable. I finally came up with the idea for a mascarpone cheesecake with a cranberry topping. After baking the cheesecake several times, readjusting the seasonings and fine-tuning the techniques, I am thrilled with the results.
FEATURES
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | December 23, 2006
While trying to decide on the menu for a cooking class called "A Showstopper Christmas Dinner," I got stumped on dessert. There were some important criteria this holiday finale had to meet. First, I wanted a sweet confection that would serve at least 10, but I also needed a recipe that could be prepared a day in advance. And, of course, this holiday dessert had to be striking as well as delectable. I finally came up with the idea for a mascarpone cheesecake with a cranberry topping. After baking the cheesecake several times, readjusting the seasonings and fine-tuning the techniques, I am thrilled with the results.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | December 28, 2012
Carol Frey from Baltimore was looking for a recipe she has lost for making a ricotta cheesecake. Thomas Scavuzzo from Rosedale shared an old family recipe from the Renna Dairy Co. in Rosedale, Pa. His grandparents owned the dairy, which closed in 1965. The instructions that came with his recipe were very basic. While cheesecakes are not difficult to make, there are a few golden rules one should try and follow when making them. Start by making sure all your ingredients are at room temperature; take care not to overbeat them; and because cheesecake is essentially custard, it is best to bake it in a water bath.
FEATURES
By ELINOR KLIVANS and ELINOR KLIVANS,LOS ANGELES TIMES SYNDICATE | May 5, 1999
Believe me, one of these cheesecakes with shimmering candied orange peel, spirited coffee brandy or chocolate-covered ginger will fit into your Mother's Day celebration.I've found that the secret to baking velvety-smooth cheesecakes is to mix them gently, bake them in a water bath and cool them away from drafts. Because cheesecakes are actually baked custards, they appreciate gentle handling. Beating a lot of air into a cheesecake batter causes it to expand during baking, then deflate and form giant crevices across the top as it cools.
FEATURES
By Joe Crea and Joe Crea,Orange County Register | August 18, 1993
From that first luscious forkful to the final sumptuous bite, few desserts satisfy us more than a fragrant homemade cheesecake.Here are three to add to your repertoire from the kitchens of Kraft/General Foods.Hollywood cheesecake deserves its name. If you're seeking a fine, basic cheesecake with potential star-power for your buffet, here it is.Brownie-bottom cheesecake combines a chewy, brownielike base with a traditional rich cream-cheese topping. It's the best of both worlds for chocolate and cheesecake fans.
NEWS
By Jim Coleman & Candace Hagan and Jim Coleman & Candace Hagan,Knight Ridder / Tribune | October 26, 2003
What's the correct way to rehydrate sun-dried tomatoes? Previously, I just soaked them in water and used them in my recipe, but they tasted bitter -- not at all like the sweet, juicy, plump tomatoes I've tasted in restaurant dishes. Thanks for your help. Unless you buy your sun-dried tomatoes packed in oil, they will need to be rehydrated with liquid. A rule of thumb is to cover sun-dried tomatoes with warm water and soak for two hours at room temperature. You can get a feel for how long they should soak by feeling how flexible they are -- the stiffer they are, the longer they should soak.
FEATURES
October 16, 1991
Fresh fruit yogurt torte is flavorful and creamy, yet low in fat and cholesterol. The secret: It's made with low-fat or non-fat strawberry and vanilla yogurts. Here's an added bonus: the torte is a good source of calcium -- and it's low in calories.Fresh Fruit Yogurt Torte1 cup graham cracker crumbs1 egg white, lightly beaten2 envelopes unflavored gelatin1/2 cup cold water1 large ripe banana, cut into 2-inch pieces3 8-ounce containers low-fat or non-fat strawberry yogurt3 tablespoons sugar1 teaspoon vanilla extract1 8-ounce container low-fat or non-fat vanilla yogurt1 tablespoon sugar1 pint strawberries, hulledBanana slices (optional)
NEWS
By KATE SHATZKIN and KATE SHATZKIN,SUN REPORTER | January 18, 2006
The New Spanish Table By Anya von Bremzen La Cocina de Mama The Great Home Cooking of Spain By Penelope Casas Broadway Books / 2005 / $29.95 Penelope Casas, the author of five previous books on Spanish food, has gone simple and rustic in this volume. Many of the recipes are named for someone who helped create or perfect them, as in Eloisa's Spiced Doughnuts, Manuel's Stuffed Red Mullet and Thursday's Rice With Mussels From Ramon's Mother. Those who entertain on the fly will appreciate Casas' list of "instant tapas from the Spanish pantry," such as anchovy-stuffed olives, pickled mussels from the can, fried marcona almonds and wedges of manchego cheese topped with quince preserves.
NEWS
By Julie Rothman and Julie Rothman,SPECIAL TO THE SUN | February 23, 2005
Frances Smith of Fayetteville, N.C., was looking for a recipe for a cheesecake made in a bundt pan. It had a graham-cracker crust and when the cake was turned out of the pan, the crust was on the top. It was sliced like a regular bundt cake. Cheryl Lisi from West Monroe, N.Y., sent in a recipe she found for a cheesecake that is designed to be made in a bundt pan. It is prepared just like a traditional-style cheesecake except that it is made in a bundt pan, not a springform pan. It makes a beautiful and deliciously rich cake with a nice hint of lemon.
FEATURES
By Linda Gassenheimer and Linda Gassenheimer,KNIGHT RIDDER NEWS SERVICE | December 24, 1997
The holiday party season is upon us, and there is no better way to entertain family and friends than with a dessert buffet. Whether it's afternoon or evening, a pretty table filled with cakes, cookies and other sweets is sure to create a festive mood. Better yet, the desserts I've selected can be made ahead and frozen or refrigerated so that you can enjoy the party, too.Cheesecake is always a winner, and the white-chocolate and raspberry topping I've added to this one brightens the table.
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.