August 7, 2000
Coconut cake takes top prize at Ag Expo photos: RIC DUGAN / staff photographer Mollie Spencer transformed an everyday yellow cake recipe into a grand champion by adding coconut and pecans. Mollie's Coconut Cake won top prize during the Washington County Ag Expo Saturday, Aug. 5, at Washington County Agricultural Education Center in Sharpsburg. And Hagerstown resident Karl Pile paid top dollar - $110 - for it that night at the 4-H/FFA cake auction. Mollie entered a cake using the same recipe last year, but "it didn't really work out," she said.
November 14, 2000
Fudgy Chocolate Malt-Peppermint Pie Preparation time : 45 minutes Baking time : 40 minutes Freezing time : 8 hours 1/2 cup butter or margarine 2 1-ounce squares unsweetened chocolate 1-ounce square semisweet chocolate 1 cup sugar 2 large eggs 1 teaspoon vanilla extract 1/4 cup all-purpose flour 1/4 cup chocolate malt mix 1/4 teaspoon salt 1/4 teaspoon ground cinnamon ...
December 4, 2002
Texas Cowboy Cookies 3 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon baking soda 1 tablespoon ground cinnamon 1 teaspoon salt 1 1/2 cups butter, at room temperature 1 1/2 cups granulated sugar 1 1/2 cups packed light brown sugar 3 eggs 1 tablespoon vanilla 3 cups semisweet chocolate chips 3 cups old-fashioned...
December 14, 2010
3 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon baking soda 1 tablespoon ground cinnamon 1 teaspoon salt 1 1/2 cups (3 sticks) butter at room temperature 1 1/2 cups sugar 1 1/2 cups packed light brown sugar 3 eggs 1 tablespoon vanilla 3 cups semi-sweet chocolate chips 3 cups old-fashioned rolled oats 2 cups sweetened, flaked coconut 1 1/2 cups dried cranberries (Craisins)
December 14, 2010
Cookie base: 17 1/2-ounce package Betty Crocker oatmeal cookie mix 1/2 cup crushed gingersnap cookies 1/2 cup finely chopped pecans 1/2 cup cold butter or margarine Filling: 2 8-ounce packages...
September 29, 2010
Special K Loaf has long been a favorite in my family. Even now, cooking for an empty nest of myself and my husband, Ed, I make the loaf to serve eight. I use leftovers as a dinner entre, sandwich filling or breakfast protein. For the past 16 years, I've adapted the ovo-lacto version of this recipe passed down from my sister to suit the taste for total vegetarian/vegan cuisine that Ed and I have developed. I prepare the loaf from memory and suggest home cooks adjust ingredient amounts to suit their taste and texture preferences.
January 28, 2004
Fruit, granola and yogurt can combine in many refreshing ways for easy healthful breakfasts to serve in parfait glasses. Here are a few variations to try, based on the use of 3/4 cup nonfat yogurt, 1/2 cup fresh or frozen fruit, 1 1/2 teaspoons no-sugar-added preserves and 1/2 cup of low-fat granola, per serving. Spoon half of the yogurt into a tall glass; add half the fruit, half the preserves and half of the granola; repeat layers. Vanilla yogurt; strawberries, blueberries or peaches; strawberry preserves; low-fat granola.
September 12, 2007
1 cup dry-roasted peanuts 1 cup raw cashew pieces 1 cup pecans 4 tablespoons butter 1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon cayenne 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1/4 teaspoon pepper 1 teaspoon Worcestershire sauce Salt Combine nuts in a 9-by-13-inch baking pan. Melt the butter in a saucepan or microwave, and stir...
December 18, 2006
1 cup butter 1 cup sugar 1 egg yolk 1 egg white 2 cups flour 1 teaspoon cinnamon 1 cup pecans, coarsely chopped or thinly sliced, or coarsely chopped walnuts Preheat oven to 275 degrees. Cream butter and sugar. Add egg yolk and thoroughly stir. Sift in flour, one cup at a time, and add the cinnamon. Using your hands, spread the doughy batter evenly over a greased, 14-inch-by-17-inch, flat cookie sheet, leaving roughly a 1/4-inch space around the edge. Beat egg white and lightly spread on top of the dough, covering it completely.