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.
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.
March 3, 2003
Kathy Brody's Swedish Toscas 8 tablespoons butter 1/2 cup sugar 1 cup sifted enriched flour 1/3 cup slivered almonds, no skins 1 1/2 tablespoons heavy cream 2 teaspoons flour Cream 6 tablespoons butter; gradually add 1/4 cup sugar, creaming well. Blend in 1 cup sifted enriched flour. Spray 12 small muffin cups with non-stick cooking spray. Divide mixture into cups, pressing into bottom and halfway up sides of cups. Bake at 350 degrees for eight minutes.
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.
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.
May 24, 2006
3/4 to 1 pound hamburger 1 tablespoon butter 2 tablespoons flour 2 to 3 beef bouillon cubes 1 1/2 cups water 1 onion, chopped 1 green pepper, chopped In a saucepan, melt butter. Stir in flour to make a paste. Slowly add water and bouillon cubes. Bring to a boil while stirring. Cook a few minutes until sauce is thickened. Add the chopped onion and pepper. Cook hamburger separately, drain fat and add to the sauce. Serve over potatoes, noodles, biscuits or toast.
March 8, 2006
2 29-ounce cans peach slices, drained 1 tablespoon cornstarch 2 tablespoons lemon juice 2 tablespoons butter, cut into small pieces 1/4 teaspoon cinnamon 1/2 cup flour 1/2 cup sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 1 egg, slightly beaten 2 tablespoons butter, melted 1/2 teaspoon vanilla 1 can Angel Flake coconut Drain peaches and mix with cornstarch and lemon juice....
August 24, 1999
Photos, recipes from Eagle brand sweetened condensed milk Want to make the grade in the "treat" category? Here's this year's assignment - treat the kids to lunchbox snacks that are as easy as 1, 2, 3. Kids like to find something special in their lunchbox. Give them a piece of home with quick and easy snacks made with sweetened condensed milk. Candy Crunch, Double Delicious Cookie Bars and No-Bake Fudgy Brownies are the perfect answer to any test. Just don't forget to pack extras for sharing with classmates.
August 18, 1998
Less than a generation ago, consumers had four choices to use in baking -butter, oil, shortening or lard. Today we have more than 60 fat and fat-like spreads from which to choose. In addition to the several variations on butter, there are margarines, blends and spreads, plus all the diet and light varieties. Which spread is best? The answer depends on your dietary needs and the intended use of the spread. If you just need a spread for your morning toast, a diet, whipped or light margarine or blend provides plenty of flavor for few calories.