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Baking Powder

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NEWS
December 4, 2002
Chocolate Cherry Crunch Cookies 2 cups sugar 4 tablespoons butter 4 tablespoons cocoa 4 eggs 2 teaspoons vanilla 2 cups flour 2 teaspoons baking powder 1 cup nuts, chopped 1/2 cup 10x sugar 1 jar cherries, drained and chopped Preheat oven to 350 degrees. Cream sugar, butter and cocoa. Mix in eggs (one at a time, mix each egg well) and add vanilla. Put in flour and baking powder.
NEWS
July 9, 2003
Batter: 1 cup sugar 1/4 cup butter, softened 1 egg 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup plus 1 tablespoon milk 3 to 4 drops almond extract 2 cups sour cherries, hulled Topping: 1/2 cup sugar 1/4 cup flour 1/4 cup butter, slightly softened 1 teaspoon cinnamon ...
LIFESTYLE
June 21, 2011
Donna Litton operates Litton's Produce & Berries at the City Farmers Market on Saturdays and at Market Faire, the city's outdoor market on North Potomac Street Parking Lot on Thursdays. Litton and her husband, Charles Litton, grow produce on their farm in St. James. The Littons have seven kids, whom they homeschool. Berry cobbler 1 stick butter or margarine (see cook's note) 1/2 cup sugar 4 cups blueberries (see cook's note) 1 cup water, if using fresh berries 2 cups flour 1 cup sugar 3 teaspoons baking powder 1 cup milk Heat oven to 400 degrees.Donna Litton operates Litton's Produce & Berries at the City Farmers Market on Saturdays and at Market Faire, the city's outdoor market on North Potomac Street Parking Lot on Thursdays.
NEWS
January 24, 2007
Filling: 1/2 cup sugar 2 tablespoons cornstarch 4 cups fruit (peaches, blueberries, cherries, blackberries or a combination; peaches and blackberries go great together. See cook's note.) 1 teaspoon lemon juice Topping: 1 cup flour 1 teaspoon sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons cold butter 1/2 cup milk Cook's note: Fresh frozen fruit can be substituted for fresh fruit. Look for fresh frozen fruit, such as Dole's, that has no juice and no added sugar.
NEWS
July 8, 2007
46-ounce (1 quart 14 ounces) jar whole dill pickles 1 cup sugar 2 cups water 2 packets red Kool-Aid (such as cherry flavored) Drain and discard the juice from the pickle jar. Remove the pickles from the jar and cut each one in half lengthwise. Return the pickles to the jar and set aside. In a large measuring cup, combine the sugar, water and Kool-aid. Mix until the sugar has completely dissolved. Pour enough of the liquid into the pickle jar to cover the pickles.
NEWS
November 25, 2009
There are as many recipes for pound cake as there are cookbooks. This recipe is a traditional, old-fashioned version from my Aunt Marjorie. No one in our family knows if this was passed down to her, but the recipe dates back at least 75 years. It's moist, dense and decadent. Try adding a raspberry or lemon-curd sauce on the side. -- Joyce Summers Velvet pound cake 1 stick butter 1 stick margarine 1/2 cup shortening 3 cups sugar 1 cup evaporated milk 3 cups flour 1/2 teaspoon baking powder 1 teaspoon vanilla 2 teaspoons lemon or almond extract 5 eggs Do not preheat oven.
NEWS
October 15, 2006
Brownies 1/2 cup unbleached all-purpose flour 1/2 teaspoon baking powder 2 tablespoons Dutch-processed cocoa powder 1 tablespoon warm water 1 tablespoon vanilla extract 1/2 teaspoon instant espresso powder 2 tablespoons unsalted butter 3 ounces semisweet chocolate, chopped fine 1/2 cup sugar 1/8 teaspoon salt 1 large egg, lightly beaten Adjust an oven rack to middle position and heat oven...
NEWS
June 28, 2006
2 3/4 cups sifted Pillsbury Softasilk cake flour (or 2 1/2 cups and 1 1/2 teaspoons sifted all-purpose flour) 1 3/4 cups sugar 4 1/2 teaspoons baking powder 1 teaspoon salt 2/3 cup soft Crisco shortening 3/4 cup fat-free milk 1 teaspoon vanilla extract 1 teaspoon almond extract 1/2 cup fat-free milk 5 egg whites (2/3 cup), unbeaten Seven Minute Frosting (recipe) Generously grease and flour two 9-inch layer pans. Sift together in a bowl the cake flour, sugar, baking powder and salt.
NEWS
February 20, 2008
2 tablespoons all-purpose flour 2 tablespoons water 1 cup chicken broth 1 cup cooked chicken, diced 1/4 teaspoon salt Dash freshly ground black pepper For the dumplings: 1/3 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt Dash black pepper 1/3 cup milk In a medium skillet, whisk together the water and flour until smooth. Slowly stir in the broth, then heat over medium, stirring constantly until thickened. Add the chicken, salt and pepper.
ARTICLES BY DATE
LIFESTYLE
June 12, 2012
Linda Tantillo of Hagerstown is a veteran of Herald-Mail baking contests. Her Apple Cranberry Holiday cookies were featured in our Home Cooking recipe series in December 2010. She is also active in the Hagerstown Lioness Club. Tantillo said her cooking career started when she was a child. "I started cooking at 12," she said. "My mother was sick. She had asthm, which always turned to pneumonia. I could cook a whole meal at age 12. " She likes to bake with yeast - coffee cakes, breads, cakes.
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NEWS
Scott Anderson | Culinary Passion | June 1, 2012
This triple-layer chocolate chip bread is a wonderful breakfast bread similar to old-fashioned swirl bread that you used to get right from your baker.  This bread is easy to make and is even better the next day after sitting in the fridge.  It's moist and flavorful and I suggest sticking with the natural peanut butter for the correct consistency and flavor.  -   Scott C. Anderson is associate food service director and chef with...
LIFESTYLE
June 21, 2011
Donna Litton operates Litton's Produce & Berries at the City Farmers Market on Saturdays and at Market Faire, the city's outdoor market on North Potomac Street Parking Lot on Thursdays. Litton and her husband, Charles Litton, grow produce on their farm in St. James. The Littons have seven kids, whom they homeschool. Berry cobbler 1 stick butter or margarine (see cook's note) 1/2 cup sugar 4 cups blueberries (see cook's note) 1 cup water, if using fresh berries 2 cups flour 1 cup sugar 3 teaspoons baking powder 1 cup milk Heat oven to 400 degrees.Donna Litton operates Litton's Produce & Berries at the City Farmers Market on Saturdays and at Market Faire, the city's outdoor market on North Potomac Street Parking Lot on Thursdays.
LIFESTYLE
May 4, 2011
Jennifer Buhrman said she created her Pineapple Upside-Down Cupcake recipe as she has created many recipes — out of her kitchen creativity. She comes up with recipes using what she has in the kitchen, and writes recipes on envelopes and other bits of paper so she can re-create them later. Buhrman entered this original recipe in The Herald Mail's first cupcake contest. It didn't win, but it to go to the final round. Pineapple Upside-down Cupcake For the cake: 3/4 cup unsalted butter 1/2 cup granulated sugar 1/2 cup brown sugar 3/4 teaspoon vanilla 3 large brown eggs 1/4 cup milk 1/2 cup crushed pineapple 1/4 cup pineapple juice 1 1/2 cups all-purpose flour 1 1/4 teaspoons baking powder 1/4 teaspoon salt 2 tablespoons brown sugar 12 maraschino cherries 1 tablespoon butter 1/2 cup pineapple tidbits For the icing: 3/4 cup butter-flavored shortening 4 cups powdered sugar 1/4 cup pineapple juice 1/4 teaspoon vanilla 1/4 cup fluffy marshmallow 1/4 cup crushed pineapple Heat oven to 375 degrees.
LIFESTYLE
May 4, 2011
Peanut butter cupcakes 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1 1/2 sticks unsalted butter, softened 3/4 cup creamy peanut butter (see cook's note) 1 3/4 cups granulated sugar 3 eggs 1 cup sour cream 1 tablespoon pure vanilla extract 3/4 cup milk Preheat oven to 350 degrees. Place 24 baking cups in muffin pans. In medium bowl, combine flour, baking soda and baking powder.
LIFESTYLE
April 5, 2011
As Easter approaches, Williamsport resident Colleen Winters prepares to cook shadoons, a family tradition. Winters' Italian relatives have prepared shadoons for Easter dinner for many generations. A shadoon is a foldover, savory pie full of meat and dairy, foods her Roman Catholic family members deny themselves while fasting during Lent.   Winters is president of the Williamsport Rotary Club. Williamsport Rotary has been serving the Williamsport community since 1984. Members volunteer their time and talent to further the Rotary motto, "Service Above Self.
LIFESTYLE
February 15, 2011
The ProStart program is a professional food-service curriculum taught at high schools across the country, including four in Washington County - North Hagerstown, South Hagerstown, Williamsport and Hancock.   Students learn about more than simply preparing food. They learn about nutrition, marketing, cost control, industry trends, career tips and more. A student who completes both levels of the program successfully and works 400 hours in the food service industry is eligible for college credit.
NEWS
April 7, 2010
This is a recipe my grandmother and great-grandmother made. Now my mother and I both make these delicious cookies. They are great to have on special occasions or just to have with tea or coffee in the morning. The very young can enjoy them as teething biscuits. You can make these cookies ahead of time because they keep very well and actually get better as time goes on. - Jessie Frushour of Keedysville Koulourakia (Greek butter cookie) 3 eggs 1 cup sugar 1/2 teaspoon vanilla 2 sticks butter, softened 4 cups flour 4 teaspoons baking powder Milk, as needed 1 egg, beaten Preheat oven to 350 degrees.
NEWS
November 25, 2009
There are as many recipes for pound cake as there are cookbooks. This recipe is a traditional, old-fashioned version from my Aunt Marjorie. No one in our family knows if this was passed down to her, but the recipe dates back at least 75 years. It's moist, dense and decadent. Try adding a raspberry or lemon-curd sauce on the side. -- Joyce Summers Velvet pound cake 1 stick butter 1 stick margarine 1/2 cup shortening 3 cups sugar 1 cup evaporated milk 3 cups flour 1/2 teaspoon baking powder 1 teaspoon vanilla 2 teaspoons lemon or almond extract 5 eggs Do not preheat oven.
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