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.
September 30, 2008
PINEAPPLE UPSIDE-DOWN CAKE Start to finish: 1 hour (20 minutes active) 3 tablespoons butter 1/2 cup light brown sugar 9 slices canned pineapple in juice, drained 5 maraschino cherries 1 1/2 cups sifted all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup vegetable shortening 2/3 cup sugar 1 large egg 3/4 teaspoon vanilla extract 2/3 cup milk Preheat the oven to 350 degrees. Place the butter in an 8-by-8-inch pan and place in the oven to melt.
May 17, 2000
Nothing Cake 1 1/2 cups brown sugar 1/2 teaspoon salt 1 cup sour milk 1/2 cup butter 1 egg 2 1/2 cups flour 1 teaspoon baking soda cinnamon and nutmeg, if desired The name for this cake probably was derived from the fact that it contained no fruits or nuts. Combine ingredients. Bake for 30 minutes at 350 degrees. Corn Bread 1 cup corn meal 1 cup flour 1 1/2 cups sugar 1/2 teaspoon salt 2 teaspoons baking powder 2 eggs 1 cup milk 1 heaping tablespoon melted butter Mix all ingredients together.
December 19, 2007
10 eggs 6 tablespoons rice protein powder or flour (see cook's note) 1 teaspoon salt 1 teaspoon baking powder 2 cups small-curd cottage cheese 1 pound shredded Monterey Jack cheese 4 tablespoons melted butter 2 (4-ounce) cans diced green chiles Cook's note: I often use unflavored rice protein powder in place of flour in savory recipes. Check your health-food store - and be sure you're not getting a sweetened variety! Preheat oven to 350 degrees.
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.
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...
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.
August 4, 2004
Golden Fruit Cake 1 cup light raisins 1 cup dark raisins 1 cup candied lemon peel, diced 1 cup candied orange peel, diced 1/2 cup candied pineapple, diced 1/2 cup candied cherries, halved 1/2 cup dried figs, snipped (see cook's notes) 1 cup pitted dates, chopped 1/2 cup currants 1 cup halved blanched almonds, pecans or walnuts (see cook's notes) 4 cups all-purpose flour, sifted 2 teaspoons baking powder 1 cup butter or margarine (see cook's notes)
March 14, 2001
Celebrating St. Patrick's Day: Recipes Dublin Coddle 1 pound rashers (bacon) 1 pound sausage 6 sliced onions 8 to 10 thinly sliced potatoes 2 cooking apples, peeled, cored and sliced 1 bunch fresh herbs 2 1/2 cups vegetable stock or water, about 20 ounces finely chopped parsley pepper Cut rashers into three pieces. Layer meat, vegetables and apples in saucepan. Add fresh herbs and pepper. Add stock or water and cover.