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By Jim Coleman & Candace Hagan and Jim Coleman & Candace Hagan,Knight Ridder / Tribune | December 21, 2003
My husband and I have been on the South Beach Diet for over four months, and so far it is working great. Around the holidays, my husband usually makes eggnog with just a splash of rum, vanilla ice cream, and half a gallon of store-brand eggnog. He also adds whatever he feels might add a different taste, including vanilla, almond or strawberry flavorings. Is there any way to make a low-carb, low-sugar eggnog? All I could think of was to use as many low-carb, low-sugar ingredients as possible, but I'm not sure how that would taste.
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FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff Writer | August 23, 1995
Turn some baby-food prunes into a delicious prune cake. Gloria Hube of Riviera Beach asked for a recipe, and chef Gilles Syglowski chose the one sent in by Sandy Nank of McHenry, Ill., who wrote that Prune Cake had been her family's favorite for years. But he preferred the icing for this cake that was sent in by Karen Stephen of Owensboro, Ky.Nank's Prune Cake2 cups flour1 1/2 cups sugar1 cup Wesson oil4 eggs1/2 cup buttermilk1 teaspoon baking soda1 teaspoon salt1 teaspoon cinnamon1 teaspoon allspice1 teaspoon nutmeg1 teaspoon vanilla1 jar junior baby-food prunes1 cup pecans, choppedPut flour, sugar, oil, eggs, buttermilk, soda, salt, cinnamon, allspice and nutmeg in a bowl and mix well.
NEWS
By Julie Rothman and Julie Rothman,SPECIAL TO THE SUN | January 12, 2005
Debbie Misterka of Amherst, Mass., requested a recipe for a chocolate Coca-Cola cake that she and her son had enjoyed at the Cracker Barrel restaurant. We received many submissions in response to her query, all made almost exactly the same way. I tested the recipe for "Coke Cake" sent in by Louise Dunn from Fayetteville, Ark. She is 94 years old and is still making this moist and delicious cake. Once you see how easy it is to prepare and how good it tastes, you will understand why so many readers had a version they wanted to share from their collections.
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 Joanne E. Morvay | May 31, 2000
Item: General Foods Cappuccino Coolers What you get: 6 one-serving packets Cost: About $2.25 Preparation time: Stir and serve Review: Last summer, on forays into coffee bars, I became addicted to flavored iced coffee. When I saw General Foods' mixes for "Sweetened Instant Iced Cappuccino," I wondered if one could duplicate the same great taste at home. With friends, I tried the French Vanilla and Chocolate flavors. I thought the French Vanilla was dead-on, with the right mix of coffee and milk, as did a few others.
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.
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 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.
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
By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | May 31, 2006
Susan Rose of Baltimore was looking for a recipe from the 1960s for a refrigerator cake made with fresh strawberries, angel food cake, Jell-O and other ingredients. Ele Piche of Fort Collins, Colo., sent in a recipe for Strawberry Angel Dessert that sounds similar to what Rose was looking for. The recipe was her mother-in-law's and is a family favorite. I tested this recipe using store-bought angel food cake and fresh local strawberries. I used an angel food cake pan with a removable bottom, which made it easier to unmold the cake once it had chilled overnight.
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