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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."
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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.
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.
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@
NEWS
By JACQUES KELLY | November 7, 2009
The name on the window said Maron, and inside were candy counters and an ice cream parlor. I was walking along Philadelphia's Chestnut Street and, for a second, I was back home 40 years ago. I thought of the old Baltimore Maron and couldn't help remembering all the revered but now-vanished foods once distinctive to the city. Do unattainable foods resonate better in our memories? I'm sorry, but the fountain Coca-Colas of my youth, made by a uniformed drugstore soda fountain employee, were superior to today's bottled Cokes.
FEATURES
By KEVIN COWHERD | November 22, 2004
WHEN I think of scotch drinkers, I think of florid-faced men in pinstriped suits sunk into leather chairs at some fancy club, their beefy hands wrapped around a glass of 25-year-old Ballantine as they argue whether Ike knows what he's doing with the Russkies. I think of hat-check girls and Guy Lombardo and boozy nights at the Copa, a haze of cigarette smoke clinging to the room like a fog bank. Scotch, to me, is a drink from the past. This is no knock on scotch-drinkers, but in my circle of friends, I know exactly one person who drinks the stuff.
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.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | May 14, 2011
The Rumor Mill is a sweet little hideaway restaurant, tucked back in an alley just off Main Street in Ellicott City. Matthew Milani opened his 30-seat restaurant in 2007 — its full name is The Rumor Mill Fusion Bar and Restaurant. The fusion refers not to Milani's cooking style but to the wide selection of house-infused vodkas and, to a lesser extent, rums featured at the restaurant. There are expected flavors like vanilla, pear and strawberry but plenty of left-field concoctions like soy sauce, cucumber, Thai chili and pickle.
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | August 13, 2003
Charlene Jenne of Sonoma, Calif., wrote, "Perhaps you or your readers can help me find a recipe for a creamy raisin rice pudding that cooks on top of the stove. I made it often when my children were little. Somehow I have lost my recipe." Judith Salzberg of Merced, Calif., responded. She wrote, "I have always loved a creamy rice pudding, and remember fondly the many times I ate it as a comforting dessert while growing up. "One time while visiting my aunt and uncle in Los Angeles, I happened upon a delicatessen that boasted a creamy and delicious rice pudding.
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