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NEWS
December 23, 1997
A sweet treat for Hanukkah Chocolate Pinwheel Cookies are flavored with ground almonds and cocoa. Children will love the pinwheel swirl of the cookie, and they can help roll the dough used to create the pinwheel. The cookies make a sweet treat for Hanukkah, which began at sundown Tuesday. - The Associated Press Chocolate pinwheel cookies 1/2 cup (1 stick) butter or margarine, softened 3/4 cup sugar 1 egg 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/3 cup almonds 1/8 teaspoon almond extract, optional 1/4 cup cocoa 4 1/2 teaspoons butter or margarine, melted In large bowl, beat butter and sugar until creamy.
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LIFESTYLE
February 7, 2012
Brant Ridenour of Hagerstown entered this walnut cookie recipe in The Herald-Mail's 2011 Cookie Exchange contest. "I retired from the Maryland Correctional Institute 2 1/2 years ago after 33 years. I don't cook a lot," he said. "But since I retired  I've dabbled in it and other things to keep busy. This recipe has been in Ridenour's family since the late 1800s or early 1900s. "It's from Edith (Ridenour) Baker, my great-aunt. She and my great-uncle, Ed Baker, raised my dad," he said.
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.
NEWS
Scott Anderson | Culinary Passion | November 11, 2011
This soup is a classic favorite not only in British pubs but also during the winter months across the United States. I like to incorporate some aged Wisconsin cheddar, preferably something at least eight years or more in age blended with Dunbarton Blue or a more aged creamy blue cheese. If your store does not carry cheddar listing its age on the label, look for a sharp or aged label and ask to taste if possible. Stay away from overproduced, commercial-grade prepackaged plastic wrapped cheese food or creamy cheese food spread.
NEWS
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)
NEWS
Scott Anderson | Culinary Passion | October 3, 2011
This is the final sauce in the lineup of mother sauces and it too has many variations of finished possibilities.   As with hollandaise, beurre blanc derivatives are prepared by varying ingredients in the reduction or by adding in garnish ingredients.  This means that you can either reduce down a liquid with ingredients or add them in at the end when finishing the sauce. The quality of butter is equally very important to overall success of the sauce. I chose unsalted butter so that I can add salt at the end according to my taste.
NEWS
September 5, 2000
Dreamy dessert Profiteroles, using the dessert's French name, are defined in "The Joy of Cooking" (Scribner) as cream puffs filled with ice cream and cloaked in chocolate sauce. In "Simple French Desserts" (Chronicle Books), Jill O'Connor calls them a Parisian bistro classic. continued By any terms, they are a dreamy treat and reward a little effort in making them. They have a base of choux paste, a dough made with flour, butter and water which, unlike other pastry doughs, is cooked on top of the stove before being shaped and baked.
NEWS
by ROBERT KELLER | January 31, 2006
Everyone loves pizza with pepperoni, extra cheese and maybe some mushrooms. Now I think it is time to introduce something new into the pizza world: the Chocolate Cookie Pizza! This makes a great Super Bowl dessert. The recipe can be altered like a regular pizza, by adding different toppings. Chocolate Cookie Pizza 1/2 cup butter or margarine 1/2 cup packed brown sugar 1/4 cup granulated sugar 1 teaspoon vanilla 1 egg 1 1/4 cup all-purpose flour 1/2 teaspoon baking soda Chocolate Pizza Sauce (recipe at right)
NEWS
Scott Anderson | Culinary Passion | May 23, 2012
When looking through the pantry and cupboards, I came across a few ingredients that can create the most deliciously moist sweet bread. The key was to use the carrots' natural sweetness accompanied by a little bit of pancake syrup, and then cook them down until they are nice and tender. A key point here is that many call the small carrots, baby carrots, when in fact they are normal-sized carrots simply shaved down on a vegetable lathe. Try experimenting with maple syrup or honey in place of pancake syrup, or completely eliminating the syrup all together and increase the sugar up to 2 1/2 cups, or even 3 cups if you want a really sweet bread.
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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