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By CHRIS COPLEY | Staff Writer | December 14, 2010
Tricia Johnson's kitchen is like an art studio. It's where she expresses her creativity. It's also where she processes her emotions. "I bake all the time. I find it to be therapeutic. I put my daughter to bed and then I bake," said Johnson, 40 of Hagerstown. "Baking is my way of clearing my head at the end of the day. " It was Johnson's creativity in the kitchen that impressed judges in The Herald-Mail's 18th Cookie Exchange Contest. Her original recipe for Everything Christmas Cookies won her $100 and top honors in the field of 29 entries.
By TRISH RUDDER | September 18, 2010
HEDGESVILLE, W.Va. -- There's more than one way to slice a potato, and the students in James Rumsey Technical Institute's culinary arts program are learning what they need to prepare them for a future job with the credentials to prove it. David Propst, program coordinator and chef instructor, received his training at the Culinary Institute of America in Hyde Park, N.Y., and has spent more than 12 years cooking -- the last one as a poissonnier, or...
September 15, 2010
Nicole Anderson and her husband, Wayne, are parents to two preschoolers. Nicole holds degrees in education and nursing and is pianist, soloist and minister of music for New Joy Fellowship Seventh-day Adventist Church in Hagerstown. "My husband loves soft oatmeal cookies, but (he) tends to have high cholesterol," Nicole says. "So he asked me to make him a healthy substitute. Searching for vegan recipes, I stumbled onto 'Vegan with a Vengeance,' by Isa Chandra Moskowitz. This recipe was an instant hit. " Seventh-day Adventists believe that eating and drinking affect spiritual health and well as physical health, and vegetarianism is recommended for SDA members.
By ELLEN FOLKMAN / St. Petersburg Times | September 2, 2010
Amy Cacchillo of Dunedin, Fla., writes: "I am looking for an oatmeal-raisin cookie recipe I had in the late 1960s or early 1970s. It started with a Duncan Hines spice-cake mix. Does anyone have this recipe?" Tampa, Fla., resident Jean Kelly got this recipe from the Duncan Hines website and she hopes it is the one Cacchillo wants. These cookies are easy to make and, since they use only the egg white, are on the healthy side, too. The texture is cakelike. These cookies don't spread much and they come out a beautiful caramel color.
By KATE S. ALEXANDER | July 16, 2010
To her family, Athena Dunkin was a ray of sunshine. To the doctors and nurses at The Johns Hopkins Hospital, she was a fighter. To her mother, she was a teacher. Born with a very weak heart, Athena spent every day fighting to keep the muscle in her chest beating until an artificial heart was available. After nine months, her body could fight no longer. She died Thursday, in the arms of her mother. "She was full of life, even though she was sick from day one, she never showed it," her mother, Hollie Willard, said Friday.
By ANDREW SCHOTZ | April 17, 2010
MARTINSBURG, W.VA. -- With his chef's-eye perspective of life inside the White House, Roland Mesnier served a platter of amusing anecdotes Saturday at a WV Book Faire event. He recalled former President Bill Clinton's penchant for big parties and hearty appetite for sweets, which presented a challenge: Clinton was allergic to chocolate, dairy products and flour. Mesnier -- who retired after more than 25 years as the White House executive pastry chef -- said he made a low-calorie strawberry cake that Clinton appeared to enjoy; he once ate half of a cake by himself.
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.
By SCOTT C. ANDERSON / Special to The Herald-Mail | December 19, 2009
One weekend earlier this month my children and I were home while my wife was enjoying a girls night out. As usual, the kids wanted to get involved with something, so I decided to create some cookies out of a few odds and ends I had around. I had limited brown sugar and a few leftover gingersnap cookies, so I thought I'd try a holiday variation on a traditional chocolate chip cookie. I added the shortening to give more body to the cookie when adding in the gingersnaps. If your gingersnaps are crisp, simply toss them in without breaking them up. Also, I used salted butter.
By ELLEN FOLKMAN / St. Petersburg Times | December 18, 2009
Jan Harroun of New Port Richey, Fla., remembers sour-cream sugar cookies from her childhood. When her mom bought sour cream for something special, she used what was left to make these cookies. These are moist, cakelike cookies. Harroun suggests storing them among layers of wax paper so they don't stick together. They are quick and easy to make. You can grease the cookie sheets or use parchment paper. OLD-FASHIONED SOUR-CREAM SUGAR COOKIES 1/2 cup shortening 1 cup sugar 1 egg 2 cups flour 1/2 teaspoon baking soda 1/2 cup sour cream 1 teaspoon vanilla In a mixer, at medium speed, blend shortening and sugar until fluffy.
By ALICIA NOTARIANNI | December 11, 2009
Oh, the beauty of the cookie swap. I've heard the negative buzz about the parties. Some people see them as one more thing to do in an already packed-tight season. I recall one of my family members complaining. "I end up coming home with a bunch of cookies I don't really like anyway," she said. But once again this year, I find myself riding high after returning home from a cookie swap. For me, up sides of the parties abound. For readers who are unfamiliar with the idea, here it is in a nutshell.
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