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NEWS
By JANET HEIM | April 28, 2008
SMITHSBURG - It was a question that stumped many fourth-graders at Smithsburg Elementary School. Which milk product - heavy cream, light cream or buttermilk - can be turned into butter? Students in Richele Gift's class, working in groups of two and three students, learned the answer firsthand April 16. Under the direction of Wayne Buckingham, a teacher with the Maryland Agricultural Education Foundation, the fourth-graders conducted an experiment called "Cream to Butter. " First, Buckingham passed out maps of Maryland, showing how many cows are in each county.
NEWS
by Jessica Hanlin | June 25, 2002
School's out, the hot weather has hit, meaning one thing - time to hit the beach! Walking the boardwalk, amidst the salty/smoky/french fried air, you smell . mmmPOPCORN. You know you can't resist. So you walk over to get some of the mouth-watering goodness, only to be floored by the selection. 90 flavors!? Sure, there's good old salt and butter, but there are also flavors such as BBQ, Hawaiian delight, bubble gum, and watermelon. But let's face it, it's just not practical to go to the beach whenever you want popcorn, although most of us would probably do it if we could.
NEWS
By KATE COLEMAN | March 31, 1998
by Joe Crocetta / staff photographer see the enlargement A few years ago, television commercials told us "It's not nice to fool Mother Nature. " The shtick was that the margarine being advertised tasted so much like butter, even Mother Nature thought it was the "real thing" - which is what the dairy people like to call it. What's important in the butter vs. margarine debate is to make sure you're not fooling yourself. Fat should be kept to 30 percent of the total calories you consume each day, according to Edith Hogan, a registered dietitian and spokesperson for American Dietetic Association, an organization of 70,000 food and nutrition experts.
NEWS
April 18, 2007
1 1/2 pounds asparagus 3 tablespoons butter 1/4 cup freshly gratedParmesan cheese Cook's note: The quality of your Parmesan will make a big difference here. If you get yourself a microplane grater, you'll find yourself grating fresh Parmesan easily. Snap the ends off of the asparagus where it wants to break naturally. Put it in a microwaveable casserole with a lid, or in a glass pie plate - anything microwaveable that's big enough to let your asparagus lie down.
NEWS
by TIM ROWLAND | December 3, 2002
Being on my own for so many years, my idea of Thanksgiving had always been to put a slice of pumpkin on my Slim Jims. But now things are different and on the holiday I not only found myself surrounded by people, but actually helped cook. This was frightening business. Fortunately, a famous chef once told me the age-old secret to successful cooking: Add butter. If you're out of butter, add bacon. Yup, that's about it. Turkey drying out? Add butter. Sweet potatoes not everybody's favorite vegetable?
NEWS
April 25, 2000
Washington County | May 1 to 5 Elementary Monday - hot dog, peaches, seasoned potato wedges, celery sticks with peanut butter dip and milk. Tuesday - chicken nuggets, frosty fruit bar, whipped potatoes with gravy, butter bread and milk. Wednesday - steamer, buttered green beans, cinnamon applesauce, frozen yogurt and milk. Thursday - baked lasagna with school roll, fruited gelatin, tossed salad, Italian ice and milk. Friday - shrimp poppers, broccoli, cheese and rice casserole; apple, fruit pie and milk.
NEWS
By Scripps Howard News Service | January 19, 2009
This recipe for flavored nuts is wonderful because it will stay fresh for several weeks. You can use walnuts, blanched almonds or pecans, or a mixture of nuts, to make this recipe. SWEDISH NUTS 1 pound unsalted nuts (about 4 cups), walnuts, blanched almonds, pecans or a mixture 2 egg whites 1 cup sugar Dash salt 1/2 cup butter Spread the nuts in a 10-by-15-inch jellyroll pan. Place the pan in a 325-degree oven and toast the nuts until they are lightly browned, about 10 minutes.
LIFESTYLE
February 22, 2011
This is a family recipe that my mother and grandmother used when I was growing up. I have used it with my culinary arts students at North Hagerstown High School. Usually, we prepare this recipe around Easter when the students prepare boxes of candies for their family and friends. They make chocolate-covered peanut butter balls as well as molded chocolates with this recipe of Quick and Easy Fudge. The students are thrilled when they are able to make fudge so easily, and they also like how wonderful it tastes.
NEWS
June 6, 2004
1/3 cup melted butter 3/4 cup packed light brown sugar 4 to 5 peaches, peeled and cut in half 1 teaspoon lemon juice Batter: 5 tablespoons butter 2/3 cup brown sugar 1 egg 1 cup milk 2 1/4 cup flour 4 teaspoons baking powder 1/2 teaspoons salt Pour 1/3 cup melted butter in bottom of 9-by-9-inch deep-dish baking pan. Cover with 3/4 cup packed light brown sugar. Place peaches cut side down on top of brown sugar in pan. Drizzle 1 teaspoon lemon juice over peaches.
NEWS
November 22, 2006
2 onions, chopped 3 stalks celery, chopped 1/2 stick butter 1/4 cup water 2 cups chopped cooked turkey 3 cups turkey or chicken broth 2 teaspoons cornstarch 1/4 cup cold strong coffee salt and pepper 2 teaspoons Worcestershire sauce 2 tablespoons butter In a heavy pan, cook first four ingredients over moderate heat, stirring occasionally, for 10 minutes or until most of the water has evaporated. Add turkey meat. In a saucepan reduce broth to two cups. Add to turkey mixture.
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LIFESTYLE
August 27, 2013
Helen Burkett of the Huyetts Crossroads area won the champion ribbon for cookies in the Open Class at the 2013 Ag Expo & Fair.  Her recipe, peanut butter sandwich cookies, is a family favorite. “I enjoy looking through cookbooks for something different to make for my family, and I found this peanut butter sandwich cookie recipe and decided to try it,” she said. “My family and friends love this recipe. It is a special treat.” Burkett said she has entered the Ag Expo Open Class baking contests for years.
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LIFESTYLE
BY CRYSTAL SCHELLE | crystal.schelle@herald-mail.com | July 23, 2013
If baking competitions selected a queen, Carolyn Etzler-Doyle could rightfully claim the crown.  Etzler-Doyle, 61, of Hagers-town is well-known for racking up awards as she tempts judges' palates with her sweet baked goods. If it can be baked, Etzler-Doyle has probably already won a prize in that category. This weekend, Etzler-Doyle added grand champion in Open Class Baked Goods and Candies to her long list of accolades during the Washington County Ag Expo & Fair at Washington County Agricultural Education Center, south of Hagerstown.
LIFESTYLE
April 23, 2013
NEWS
Scott Anderson | Culinary Passion | February 28, 2013
I love seafood, mostly any seafood. However, mussels are the most enjoyable seafood in my family. My family enjoys mussels steamed, grilled and usually with lots of butter to dip.  This recipe is a very easy recipe to follow and one that is loaded with tons of flavor. Make sure to purchase fresh mussels from a reputable location. Also, presoak the mussels in water salted to taste of the ocean for at least 10 minutes. Throw away any mussels that are open and won't close when touched and look for any strands of thread that are hanging from the mussel.
NEWS
Scott Anderson | Culinary Passion | December 21, 2012
I started this recipe with a bunch of peanut butter cups and a cup of espresso in my hand. I reworked two older recipes I've used to build this new recipe, featuring Nespresso espresso coffee. I love the added kick in flavor you get when you add excellent coffee to chocolate, cookies, creams, and rubs, so I thought why not try to add coffee to peanut butter cup cookies. What you see before you is the final product, tested and approved by my family and my two sous chefs during the experiment, Jenna Rose and Jaelyn Grace.
LIFESTYLE
December 4, 2012
In 2002, the committee organizing Old Tyme Christmas in Funkstown published a cookbook of family recipes. The book included a lot of old-style recipes, such as cheeseburger pie, stuffed meatloaf and pork chop casserole. Paulette Sirbaugh submitted this recipe for the cookbook. She learned this recipe from Funkstown resident Geraldine Ridgely. "She was my neighbor. Her husband was a great dessert lover. He wanted dessert after every meal," Sirbaugh said. "This was her pie. After she passed away, whenever we needed a pie, we used this one. " For the month of December, The Herald-Mail will publish dessert recipes from the "Funkstown Old Tyme Christmas Cookbook.
NEWS
By TRISH RUDDER | trishr@herald-mail.com | October 6, 2012
Celebrating together is a tradition for many families that attended Saturday's 39th annual Apple Butter Festival. Kathryn Eppinger, who has lived in Berkeley Springs for 81 years, said she attends the festival every year with her family. Eppinger was at the festival with her daughter, Carol Suker, a Berkeley Springs High School graduate who lives in Maryland “We always watch the parade, listen to the music, look at the crafts, visit with friends and eat festival food,” Suker said.
LIFESTYLE
July 3, 2012
Heather Carter lives in Cascade. She is a member of One Mountain Foundation, a nonprofit organization whose purpose is to promote educational programs, historical preservation, community improvements, cultural activities and projects that benefit the greater Cascade-Blue Ridge Summit, Pa., area. Carter was born in Hagerstown, but grew up on or near U.S. Navy bases across the country. Her family came back to Hagerstown for holidays to visit relatives. She said she remembered her aunts' cooking - cold pickles, molded salads and shrimp casseroles.
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