Advertisement
HomeCollectionsVanilla
IN THE NEWS

Vanilla

FIND MORE STORIES ABOUT:
SPORTS
August 26, 2013
(Courtesy of Jenny Perez) Makes 2 servings 2 cups unsweetened vanilla almond milk 1 cup of fresh blueberries 1 cup of fresh strawberries 1-2 scoops of vanilla protein powder 2 heaping tbsps of almond butter 1 or 2 dates -- optional depending on how sweet you like it (Dates will give smoothies a sweet caramel flavor and help to strengthen muscles.) 1 cup of filtered ice or frozen blueberries Put all ingredients into a blender and purée until smooth. Pour into glasses and serve.
Advertisement
FEATURES
By Joanne E. Morvay | February 9, 2000
Ice cream bars messy but marvelous Item: Nestle Tandem ice cream bars What you get: 4 bars Cost: About $3.75 Preparation time: Serve right out of freezer Review: For some people, especially children, ice cream never goes out of season. Nestle's newest frozen treats can definitely be enjoyed no matter what the weather. The Tandem bars are, as the name suggests, two flavors in one. We tried the vanilla-chip sandwiches -- one part chocolate chip ice cream between two chocolate wafers, the other vanilla ice cream coated with Nestle chocolate and cookie bits.
NEWS
By ROB KASPER | January 30, 2000
Say what you will about the snow -- that it is cold, slippery and a nuisance. It also makes excellent ice cream. I found this out recently when the tradition of making ice cream with snow returned to our home. To make this ice cream, you need a lot of snow and a casual "why worry" attitude. You can't fret over what might be in the snow. You can't think about the possibility of particulates from coal-burning power plants in the Midwest traveling in the upper atmosphere to Maryland and descending in your backyard as "acid snowflakes."
FEATURES
By Pat Dailey and Pat Dailey,CHICAGO TRIBUNE | June 19, 1996
America's sweet tooth isn't a recent development.Amelia Simmons' "American Cookery" was delightfully heavy on cakes, puddings, pies, tarts and trifles. Cinnamon, nutmeg and mace were the most common spices, and rose water was used then much the way vanilla is now. Butter was used with glorious abandon, and even brandy made its way into the kitchen on occasion.Chocolate, however, is never mentioned.A cake she called "plain cake" is close to what is now called a poundcake. Her concise recipe was thus: "Three quarters of a pound of sugar, 1 pound of butter, and 6 eggs, worked into a pound of flour."
FEATURES
By Michael Dresser | August 3, 1997
1995 Beringer Chardonnay, Napa Valley ($12).This is becoming a very predictable recommendation. Another year, another fine chardonnay from Beringer. Because it's made in large quantities, you can find it almost anywhere, but it bears none of the obvious signs of mass production. There's fine intensity, a delicate balance of oak and fruit, and well-integrated nuances of vanilla, apple and toast. Beringer continues to be one of the most reliable names in California wine.Pub Date: 8/03/97@
FEATURES
By Joanne E. Morvay | November 29, 2000
Item: Stonyfield Farm Yo Baby yogurtur What you get: six 4-ounce cups Cost: About $2.50 Nutritional content: Both the peach and vanilla flavors 110 calories; 4 grams fat; saturated fat not listed; 65 milligrams sodium Preparation time: Feed to infants and toddlers right from cup Review: Just when you thought every market had been tapped, here comes Stonyfield Farm with yogurt for babies. But what a yogurt it is. Its made with all-organic ingredients, including whole milk. Dont be alarmed by the funny-looking stuff on the top; thats real cream, something we dont see much in todays dairy products.
NEWS
By Susan Reimer and Susan Reimer,sun reporter | December 23, 2007
In this country, it is informally called "the Christmas tree," but in its native France it is croquembouche, or "crackle in the mouth." Both are descriptive, but if you want to serve one of these fantastic pastry centerpieces at your holiday party, there is only one place to go -- Joseph Poupon's traditional French bakery on East Baltimore Street, Patisserie Poupon. The croquembouche is a cone-shaped tower of cream puffs held in place by a sugar mixture that is at first sticky and then crackly.
FEATURES
By Steven Pratt and Steven Pratt,Chicago Tribune | February 1, 1995
Brownies are easy to make. Just buy a mix and stir it up: A few minutes in the oven and what do you have?Some average chocolate squares that sort of lie there in the pan.You can do better than that.You can make brownies from scratch that will sit up and bark. They may take a little more time, but they cost about a third less and have a better flavor than the mix.The following recipe was devised for a training class for Indiana high school home economics instructors. Besides producing great-tasting brownies, it illustrates why ingredients for homemade brownies are superior to those in the mixes, especially if you read the labels.
NEWS
December 13, 2006
Roasted Pineapple With Pineapple Sorbet Serves 4 seeds scraped from 1 split vanilla bean 1/2 cup dark-brown sugar 1/2 cup granulated sugar 1 cup light rum or apple juice 1 whole large pineapple, peeled Pineapple Sorbet (see below) Preheat oven to 300 degrees. Heat the vanilla-bean seeds and sugars and rum in a large ovenproof saute pan over medium-low heat, stirring, until the sugars are completely dissolved. Add the pineapple to the pan and cook, gently turning it several times, until thoroughly coated with the rum mixture.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | November 13, 1996
"A Linzer Torte, like they make in Galena, Ill. or in Banff, Canada," is the request of Ann Sadler of Crystal Lake, Ill.Her answer came from Dr. William A. Andersen of Lutherville, who wrote, "The recipe was given to our family by a former Lutherville neighbor who had just moved here from Switzerland."She said it was Dr. Linzer's original recipe which he made up to improve the nutrition of his patients in a Swiss sanitarium. Now the world knows."Dr. Andersen's Linzer torteDOUGH:2 cups flour1 teaspoon baking powder1/2 plus 1/8 cup sugar3 teaspoons vanilla sugarpinch salt1 teaspoon almond extract1/4 teaspoon ground cloves1 teaspoon cinnamon1 egg white1/2 egg yolk13 tablespoons butter1 scant cup ground almondsFILLING:4 large tablespoons raspberry jam1/2 egg yolkTo make vanilla sugar, break up a vanilla bean so that the pieces are loose in a medium-size jar. Fill with sugar, close top, shake up and let sit for a week or so. If you do not want to make the vanilla sugar, use 3 teaspoons regular sugar and add 1/2 teaspoon vanilla to dough.
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.