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NEWS
Melissa Tewes and Joe Fleischman | Your Health Matters | June 6, 2011
Special to The Herald-Mail   Many of us are creatures of habit and often feel the need to eat dessert — without even stopping to think if the craving is real, or if we are still hungry, or if we are simply eating dessert because that is what we are used to doing.   Is there a way to include dessert into a healthful meal plan? Absolutely. You can still eat dessert and you can still enjoy it if you choose wisely and make healthful substitutions, if preparing your own.   Having healthful dessert options available is the first step to incorporating dessert as a healthy addition to your meal.
NEWS
August 27, 2008
8 ounces of Cool Whip 20-ounce can of crushed pineapple, drained 14 ounces of sweetened condensed milk 21-ounce can cherry or blueberry pie filling In a large bowl, mix the ingredients. Pour batter into a 9-inch-by-13-inch pan. Freeze overnight and take to picnic in a cooler with ice. This can be eaten frozen or chilled. Courtesy of Pat Pile, who lives north of Hagerstown. She got the recipe from her sister-in-law, Pat Gebhart, who lives north of Hagerstown
NEWS
by YVETTE MAY / Staff Photographer | November 22, 2006
Grace Academy student Christopher Fuss serves dessert Tuesday during Thanksgiving dinner at The Salvation Army in Hagerstown. Seventeen volunteers from Grace Academy helped with the dinner this year.
NEWS
December 31, 2009
The Greater Campher Temple's Pastor's Aide is sponsoring a chicken dinner Sunday, Jan. 10, starting at 2 p.m. The menu includes fried chicken, green beans, potato salad or macaroni and cheese, dessert and roll. Tickets cost $8. The church is at 125 Bethel St. in Hagerstown.
NEWS
September 6, 2012
The South Hagerstown High School Class of 1987 will hold its 25-year reunion Saturday, Oct. 6, at 6 p.m. at Beaver Creek Country Club. Cost is $25 per person, which includes dinner, dessert, coffee and tea. There will be a cash bar and a DJ. Checks should be mailed to Laura Lewis McClain, 126 Meadow Lane, Abbottstown, PA 17301. For more information, call Laura at 717-398-8847 or email her at lzgrl0512@aol.com.
NEWS
October 6, 2004
Downtown Hagerstown Progressive Dinner 2004. Proceeds benefit Washington County Arts Council and Potomac Classical Youth Ballet Company 5:30 p.m. Thursday, Oct. 7, registration at Washington County Arts Council Gallery, 41 S. Potomac St. Hors d'oeuvres by Marcel's Bakery & Cafe at the gallery Dinner at one of the following restaurants: The Gourmet Goat, 4 E. Franklin St.; The Rhubarb House, 12 Public Square; Roccoco, 20 W. Washington...
NEWS
September 25, 2005
Name of business: Bethanie's Breeze Gift Shop & Cafe Owner: Bethanie Ruiz Address: 628 E. Baltimore St., Greencastle, Pa. Opening date: May 7 Products and services: Bagels and desserts, Coffee Roasters coffee, plus other hot and cold beverages. Gift shop of consigned merchandise, crafts and pottery. Market area: Hagerstown and in Pennsylvania, Mercersburg, Greencastle, Chambersburg and Waynesboro. How did you get into your business, or what motivated you to start it?
LIFESTYLE
By AMY DULEBOHN | amyc@herald-mail.com | September 18, 2012
They're cute, they're fun and they're light and tasty, but some local bakers say the best thing about cake pops is  their versatility. Krystal Turner of Blue Ridge Summit, Pa., owner of Krystal's Cakes & Confections started making the treat about two years ago. "My mom saw them at a party and told me about them. So I did some research and started making them," she said. Perfecting them for herself took some trial and error, she said, and noted that she makes hers "by feel," and adds "a little bit more moisture," than the traditional recipe calls for. Cheri Belton of Hagerstown agreed with Turner about the versatility of the confection.
NEWS
By STACI CLIPP / 301-582-8057 | November 9, 2009
Emmanuel fall dinner Emmanuel United Methodist Church, at 802 Summit Ave., will host its fall dinner on Nov. 21 from 2 to 7 p.m. The menu includes all-you-can-eat ham, turkey, stuffing, mashed potatoes, sauerkraut, green beans, applesauce, cranberry sauce and rolls. Dessert is included in ticket price. Tickets cost $10 for adults, $3 for ages 6 to 10, and may be purchased at the door. An elevator is accessible at the Summit Avenue entrance. For more information or directions, call the church office at 301-733-4720.
NEWS
By MARLENE PARRISH / Pittsburgh Post-Gazette | December 12, 2009
Steamed Christmas plum puddings are as British as the Queen Mum. Traditionally, the steamed cakes are made about five weeks before Christmas, preferably on the last Sunday before Advent (this year, it was Nov. 22). Stir-up Sunday marks the official start of the holiday baking and cooking season in England. A steamed plum pudding for dessert at Christmas dinner is still a big deal, as essential to a British celebration today as it ever was. The nickname, Stir-up Sunday, is taken from the Collect for the Day in the Book of Common Prayer on the Sunday before the beginning of Advent: "Stir-up, we beseech thee, O Lord, the wills of thy faithful people ... " But it was the rhyme of schoolboys on the playground that made the pudding connection: "Stir up, we beseech thee, The pudding in the pot, And when we get home, We'll eat it all hot. " To the Brits, "pudding" is the dessert course of a meal, nothing like the American pudding, a soft, spoonable dessert.
ARTICLES BY DATE
LIFESTYLE
August 6, 2013
Allyson Spaid is no stranger to baking competitions. In 2012, the 14-year-old Smithsburg resident's carrot cake won a champion ribbon at the Washington County Ag Expo. At this year's Ag Expo, she won ribbons for a peach pie and a Williamsburg orange cake. The orange cake caught the judges' favor with its dense crumb, orange flavor and dried fruits and nuts inside. “That's one of our personal favorites,” Allyson said. “We've made it for so long. We like orange.” Allyson's mother and grandmother taught her to bake.
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LIFESTYLE
March 28, 2013
Bakers are invited to enter the first Cooks that Care: Dessert Bake-Off from 1 to 3 p.m. Sunday, April 21, at The Purple Iris, 1956 Winchester Ave., Martinsburg, W.Va. Baking categories are brownies/cookies; cakes/cheesecakes/cupcakes; and pies/tarts/turnovers/cobblers. Sixty-four entries will be accepted. The entry fee per recipe is $15. For those who want to taste the desserts, the entry fee is $5 at the door. The celebrity judges will be Chef Steve Weiss of Blue Ridge Community and Technical College in Martinsburg, Chef Jay Zuspan III, owner of 28 South in Hagerstown, and Chef Eric Hott of Grand Resort Bad Ragaz in Switzerland.
NEWS
Scott Anderson | Culinary Passion | December 12, 2012
This is the ultimate decadent chocolate mousse that is so simple to make. If you have a mixer or a strong arm for mixing then this recipe will be a breeze to prepare. The key is to use the best mascarpone cheese you can find, and in my opinion, of course, the best comes from Wisconsin. You can usually find Wisconsin mascarpone in your grocery store, and its consistency is similar to cream cheese, but with sweeter, creamy note. In addition, you need to find the best semi-sweet dark chocolate to melt.
BUSINESS
October 7, 2012
Name of business: Sweet Pea Dessert Owners: Corry Eagler and Arelis Torres Address: 10 W. Baltimore St., Greencastle, Pa. Opened: Oct. 7, 2011 Products and services: Baked goods, including cupcakes, brownies and cookies, as well as cake pops, chocolate candies, custom-order cakes and Pennsylvania State University Creamery ice cream. Cupcake bar open on Fridays and Saturdays, where patrons can customize cupcakes with a variety of fillings, frostings and toppings.
LIFESTYLE
By AMY DULEBOHN | amyc@herald-mail.com | September 18, 2012
They're cute, they're fun and they're light and tasty, but some local bakers say the best thing about cake pops is  their versatility. Krystal Turner of Blue Ridge Summit, Pa., owner of Krystal's Cakes & Confections started making the treat about two years ago. "My mom saw them at a party and told me about them. So I did some research and started making them," she said. Perfecting them for herself took some trial and error, she said, and noted that she makes hers "by feel," and adds "a little bit more moisture," than the traditional recipe calls for. Cheri Belton of Hagerstown agreed with Turner about the versatility of the confection.
NEWS
September 6, 2012
The South Hagerstown High School Class of 1987 will hold its 25-year reunion Saturday, Oct. 6, at 6 p.m. at Beaver Creek Country Club. Cost is $25 per person, which includes dinner, dessert, coffee and tea. There will be a cash bar and a DJ. Checks should be mailed to Laura Lewis McClain, 126 Meadow Lane, Abbottstown, PA 17301. For more information, call Laura at 717-398-8847 or email her at lzgrl0512@aol.com.
NEWS
August 13, 2012
Cindy's Sweets & DeLite-ful Treats, a dessert shop at Valley Mall in Halfway, reopened with a store inside the mall last week after being housed in the food court since July. The shop moved out of its location at the front of the mall facing Halfway Boulevard to make room for Cafe Rio Mexican Grill, according to Valley Mall marketing director Michele Wills. Cafe Rio plans to open in October, and sports bar Tilted Kilt Pub & Eatery will follow by the end of the year, Wills said.
LIFESTYLE
January 10, 2012
 "An Evening of Decadent Desserts," is from 5 to 7:30 p.m. Sunday, Jan. 29, at the Delaplaine Visual Arts Center, 40 S. Carroll St. Sponsored by the Frederick Arts Council, "Decadent Desserts" will feature 11 of the area's pastry chefs in a spirited culinary competition to create the most delicious dessert items. Participants include A Better Choice Bakery, Canapés, Carroll Street Cafe, Gourmet with Paula Catering, The Comus Inn, L.J's and the Kat Lounge, Jefferson Pastry Shop, Home at Braddock Inn, Moxie Bakery & Café, Patowmack Farm, Buddha's Baker, and more.
NEWS
Scott Anderson | Culinary Passion | November 16, 2011
The cake is a variation of a traditional Guinness cake made in England using similar ingredients. I have substituted crushed gingersnaps for biscuits and vanilla pudding mix for custard powder. Be sure to check your spring form pan for leaks. Lining with parchment paper helps in holding in the liquid while baking. - Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
NEWS
Melissa Tewes and Joe Fleischman | Your Health Matters | June 6, 2011
Special to The Herald-Mail   Many of us are creatures of habit and often feel the need to eat dessert — without even stopping to think if the craving is real, or if we are still hungry, or if we are simply eating dessert because that is what we are used to doing.   Is there a way to include dessert into a healthful meal plan? Absolutely. You can still eat dessert and you can still enjoy it if you choose wisely and make healthful substitutions, if preparing your own.   Having healthful dessert options available is the first step to incorporating dessert as a healthy addition to your meal.
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