Advertisement
HomeCollectionsVanilla
IN THE NEWS

Vanilla

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.
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.
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.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff Writer | August 9, 1995
Vinegar? In a pie? Don't say no until you try it.Along with Vinegar Pie, you will want to try the pumpkin cheesecake, too. All these recipes are oh-so-good.Shelby Lambert of Towson requested a pumpkin cheesecake recipe, and her answer came from Judy McNaughton of Bend, Ore., who sent in two recipes. The first is from Better Homes and Gardens magazine. The second recipe came from a Philadelphia Cream Cheese package.Easy Pumpkin CheesecakeServes 81 (10 1/2 or 12 1/8 -ounce) package of no-bake cheesecake mix.1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground cloves3/4 cup milk3/4 cup canned pumpkin1/2 teaspoon vanillawhipped creamground cinnamonPrepare the graham cracker crust according to package directions.
NEWS
By JACQUES KELLY | March 3, 1993
Grandmother Lily Rose had an unbreakable kitchen rule. Don't touch her white enamel saucepan that was strictly reserved for birthday cakes.This time of the year, that white vessel with the red handle saw plenty of use. In my family, January, February and March seemed to have more birthday celebrations than the rest of the year combined.Lily Rose, who was born in 1886, had a cake repertoire of chocolate, devil's food, orange, coconut, mocha, pound and birthday. You could practically tell the season by the kind of cake she was making -- orange in summer, chocolate in winter, fresh coconut when in season in winter, for example.
FEATURES
By M.S. Mason and M.S. Mason,The Christian Science Monitor | February 7, 1993
When creme brulee is made to perfection, eating it is a little like falling into clouds -- a satin luxury. The twice-cooked and chilled custard is completed with a caramelized ("brulee" means burnt) sugar topping that cracks like glass when you tap it with a spoon. The contrast of cold custard and hot sugar, of silken vs. hard texture, of delicate vs. strong flavor, and of dark vs. light color sets the unpretentious dessert among the classiest, richest, and most delicious.So delicious, in fact, that a well-made creme brulee can make a French pastry chef's reputation.
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.