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Sticky Buns

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ENTERTAINMENT
For The Baltimore Sun | April 9, 2013
Jeffrey Clayton from Baltimore was hoping someone would have the recipe for the sticky buns that were served in the cafeterias at Garrison Junior High and Forest Park High school back in the 1950s when he and his wife were students there. Unfortunately, I did not receive any recipes for those particular goodies, but I did get a super-easy and delicious recipe for making sticky buns from Helen Braun of Charleston, S.C., that I decided to try. She said she frequently makes these when she has last-minute company or if she just wants to treat her kids on a weekend morning.
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ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | March 25, 2014
Barbra Katz Rosenberg from Baltimore, a frequent contributor to this column, was seeking the recipe for the sticky buns that were served in the cafeterias at many Baltimore City schools back in the '60s. She said before her family moved to Baltimore County, her lunch would consist of one of the sticky buns, a hard pretzel and orange juice five days a week. "I didn't know about carbs way back then," she said. She would really like to be able to taste the sticky buns again. I received several responses from readers who offered recipes that they thought made reasonable copies of the popular school-system sticky bun from years back.
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ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | March 25, 2014
Barbra Katz Rosenberg from Baltimore, a frequent contributor to this column, was seeking the recipe for the sticky buns that were served in the cafeterias at many Baltimore City schools back in the '60s. She said before her family moved to Baltimore County, her lunch would consist of one of the sticky buns, a hard pretzel and orange juice five days a week. "I didn't know about carbs way back then," she said. She would really like to be able to taste the sticky buns again. I received several responses from readers who offered recipes that they thought made reasonable copies of the popular school-system sticky bun from years back.
ENTERTAINMENT
For The Baltimore Sun | April 9, 2013
Jeffrey Clayton from Baltimore was hoping someone would have the recipe for the sticky buns that were served in the cafeterias at Garrison Junior High and Forest Park High school back in the 1950s when he and his wife were students there. Unfortunately, I did not receive any recipes for those particular goodies, but I did get a super-easy and delicious recipe for making sticky buns from Helen Braun of Charleston, S.C., that I decided to try. She said she frequently makes these when she has last-minute company or if she just wants to treat her kids on a weekend morning.
NEWS
By ROB KASPER | May 21, 2000
When Lula Mae Liason makes sticky buns, she makes them in big batches. How big? Try a batch of 336, which is how many she and a few helpers whipped up last weekend for the Jenkins Fair, a community gathering held at the senior life center next to St. Agnes Hospital in Southwest Baltimore. This is how she was taught to make them decades ago by Sister Amelia Trunko, a Daughter of Charity nun who was her supervisor in the kitchen of what was then called the Jenkins Memorial Nursing Home.
FEATURES
By Miles Gwyn | January 30, 1993
Breakfast Shoppe360 Ritchie Highway, Severna Park. Hours: Tuesday through Friday, 6 a.m. to 3 p.m., Saturday and Sunday 6 a.m. to 2 p.m. Call: (410) 544-8599.If breakfast and carryout don't go together as readily as ham and eggs, be advised that this pleasant little restaurant also has an assortment of salads, sandwiches and desserts. Eggs Benedict don't travel any too well, but you're welcome to try. Muffins and sticky buns ($1.75-$2.25) might be a better bet.The Sodbuster is a favorite sandwich at the Breakfast Shoppe.
NEWS
June 9, 2011
Senora McGuire says "We don't need anyone telling us what to eat" ( Readers Respond, June 7). I say Ms. McGuire must be walking around with her eyes shut. Two thirds of Americans are overweight, and half of those — more than one third of all Americans — are obese! And she thinks we don't need anyone telling us what to eat? Obviously, we do. She thinks "we are well educated on food. " Again I say, "Obviously not!" She says, "Is anyone really paying attention to what [First Lady Michelle Obama]
NEWS
By MICHAEL OLESKER | December 26, 1999
SOME OF US around here had a pretty good century. We saw the ice water in John Unitas' veins with two minutes left on the clock. We heard Mimi DiPietro venture into the thickets of the English language, and sometimes come safely back. We saw Blaze Starr in her birthday suit, and it wasn't even her birthday.We went to the Royal Theatre on Pennsylvania Avenue when it was a hurricane of a place. We saw Brooksie dive behind third base to stuff a double into his glove. We walked through the Lexington Market and found a glutton's Garden of Eden.
NEWS
November 10, 2006
Cherlein Scharpe, a homemaker who enjoyed baking, sewing and dancing, died Monday at Stella Maris Hospice from complications of a fall she suffered a month ago. She was 86 and lived in Carney. The former Cherlein Augusta Beckmann was born in Baltimore and raised in Arbutus. She was 1937 graduate of Catonsville High School, and worked briefly as a Chesapeake and Potomac Telephone Co. operator in downtown Baltimore before her 1940 marriage to William T. Scharpe, a Glenn L. Martin Co. procurement employee.
NEWS
June 7, 2006
M. Frances Lewis, a homemaker and church cook, died of respiratory failure May 30 at her Fallston home. She was 82. Born in Baltimore, Mabel Frances McCorkle never used her first name, her family said. She was raised on Gorsuch Avenue and was a 1941 graduate of Eastern High School. During World War II, she was a secretary at Fort Holabird. Mrs. Lewis, who had lived in Fallston for more than 50 years, was a packaging manager from 1975 to 1985 for Laurelbrook Natural Food Co. in Bel Air. Her husband of 45 years, Elmer T. Lewis, a Westinghouse logistics engineer, died in 1992.
NEWS
June 9, 2011
Senora McGuire says "We don't need anyone telling us what to eat" ( Readers Respond, June 7). I say Ms. McGuire must be walking around with her eyes shut. Two thirds of Americans are overweight, and half of those — more than one third of all Americans — are obese! And she thinks we don't need anyone telling us what to eat? Obviously, we do. She thinks "we are well educated on food. " Again I say, "Obviously not!" She says, "Is anyone really paying attention to what [First Lady Michelle Obama]
NEWS
By ROB KASPER | May 21, 2000
When Lula Mae Liason makes sticky buns, she makes them in big batches. How big? Try a batch of 336, which is how many she and a few helpers whipped up last weekend for the Jenkins Fair, a community gathering held at the senior life center next to St. Agnes Hospital in Southwest Baltimore. This is how she was taught to make them decades ago by Sister Amelia Trunko, a Daughter of Charity nun who was her supervisor in the kitchen of what was then called the Jenkins Memorial Nursing Home.
NEWS
By MICHAEL OLESKER | December 26, 1999
SOME OF US around here had a pretty good century. We saw the ice water in John Unitas' veins with two minutes left on the clock. We heard Mimi DiPietro venture into the thickets of the English language, and sometimes come safely back. We saw Blaze Starr in her birthday suit, and it wasn't even her birthday.We went to the Royal Theatre on Pennsylvania Avenue when it was a hurricane of a place. We saw Brooksie dive behind third base to stuff a double into his glove. We walked through the Lexington Market and found a glutton's Garden of Eden.
FEATURES
By Miles Gwyn | January 30, 1993
Breakfast Shoppe360 Ritchie Highway, Severna Park. Hours: Tuesday through Friday, 6 a.m. to 3 p.m., Saturday and Sunday 6 a.m. to 2 p.m. Call: (410) 544-8599.If breakfast and carryout don't go together as readily as ham and eggs, be advised that this pleasant little restaurant also has an assortment of salads, sandwiches and desserts. Eggs Benedict don't travel any too well, but you're welcome to try. Muffins and sticky buns ($1.75-$2.25) might be a better bet.The Sodbuster is a favorite sandwich at the Breakfast Shoppe.
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | December 18, 2002
Olivia J. Walker of Baltimore requested a recipe for a hot crab dip. Her answer came from Ethel Lowe of Salisbury, N.C., who wrote: "Over the Fourth of July I went to visit my daughter, Barbara Kennedy, at Oak Island, N.C. I went into a store at Southport, N.C., and found a real nice seafood-secrets cookbook. "A lady requested a recipe for hot creamy crab dip, so I thought I would send the one in the book to her. My son-in-law has a nephew who has opened a restaurant in South Port, N.C., and he serves this hot creamy crab dip and says it doesn't stay around long before he is sold out."
FEATURES
By Meredith Brody and Meredith Brody,Eating Well Magazine | March 31, 1993
Mani Niall did not start out to be a baker. In fact, he did not even start out as Mani, but as George. The Sanskrit name-change from the '70s is but a minor note in the career of a man who once worked at a restaurant called the Golden Temple of Conscious Cookery, once made ice cream for Michael Jackson in a hotel bathroom, and, when opportunity knocked, parlayed a request from Danny DeVito into a boffo baking biz. Mani's is an L.A. story right out of...
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