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NEWS
May 7, 2008
12-ounce can frozen lemonade concentrate, thawed 6 cups cold water 1/3 cup sugar 1/4 teaspoon kosher salt 2 vanilla beans or pure vanilla extract, to taste 2 large lemons, quartered and seeded In a 3-quart pitcher, combine the lemonade concentrate, water, sugar and salt. Stir until the sugar is dissolved. If you are using vanilla beans, split the beans lengthwise down the middle and scrape out the seeds into the lemonade mixture. Discard the beans. Stir until the seeds have separated.
NEWS
August 3, 1998
By SHEILA HOTCHKIN / Staff Writer photo: KEVIN G. GILBERT / staff photographer [ enlarge ] Fred Maxey of Keedysville tried to round up his four children, ranging in age from 4 to 12, before the results of the Ag Expo's ice-cream churning contest were announced. "They've already wandered off," he said wryly. "They got bored of waiting. " While the family has been churning ice cream for four years, they have rarely ventured beyond plain vanilla.
NEWS
December 4, 2002
Chocolate Peanut Butter Vanilla Cookies 2 1/4 cups all-purpose flour 2/3 cup baking cocoa (sweetened) 1 teaspoon baking soda 1/4 teaspoon salt 1 cup (2 sticks) butter or margarine, softened 3/4 cup granulated sugar 2/3 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 3/4 cup vanilla chips 2/3 cup peanut butter chips 2/3 cup chocolate chips Preheat oven to 350 degrees.
LIFESTYLE
April 23, 2013
Root Beer Float Cupcakes 2 1/2 cup all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup butter 1 1/2 cups sugar 3 eggs 1 tablespoon root beer extract 1/2 teaspoon vanilla extract 1 1/4 cup root beer 6 candy sticks for straws Preheat oven to 350 degrees In a medium bowl, mix flour, baking powder and salt. Set aside. In a separate bowl, blend butter until fluffy. Slowly add sugar. Add eggs one at a time. Add vanilla and root beer extract.
NEWS
By TIFFANY ARNOLD | October 1, 2008
Ice cream recipes can come out of left field, as did the bacon ice cream a "Top Chef" reality show contestant made with liquid nitrogen. And then they can come out of deep left field, as in PETA's request last month that a popular commercial ice cream company use human breast milk in it's ice cream instead of cow's milk. But the truth is, you're in good company if you like your ice cream plain. Vanilla is the most popular flavor in the U.S., according to International Dairy Foods Association, a Washington D.C.-based trade group.
NEWS
August 10, 1999
materials courtesy of : Del Monte Bananas - Del Monte Gold Extra Sweet Pineapple - Nilla Wafers - Royal Pudding and Pie Filling When you're working late or soccer games and piano lessons have filled the calendar, there's not much time left for eating meals together, much less ending them with showstopping desserts. But cooks in a rush can satisfy their family's sweet tooth when they choose classic dessert recipes that have been updated. Save preparation time by choosing recipes that substitute quick-to-fix mixes for more complicated cooking steps and by keeping a few versatile ingredients on hand for spur-of-the-moment dessert plans.
NEWS
January 17, 2007
3 cups low-fat milk 2 1/2 tablespoons cocoa powder 2 tablespoons Splenda 1 tablespoon vanilla-whey protein powder or 1/2 teaspoon vanilla extract Combine everything in a saucepan over low heat, whisking until the cocoa is dissolved. Heat slowly until quite hot and serve - with real whipped cream, if you like. No marshmallows - they're pure sugar. Serves 3. Nutrition information per serving: 154 calories; 6 g fat; 13 g protein; 16 g carbohydrates; 2 g dietary fiber.
NEWS
by Chris Copley | December 20, 2002
chrisc@herald-mail.com What the heck is sweetened baking cocoa? Readers of The Herald-Mail know if a recipe wins a contest, it must be worth trying. But after publication of the 2002 Herald-Mail Cookie Exchange on Sunday, Dec. 1, many readers preparing the winning recipe found it listed something unfamiliar: sweetened baking cocoa. Moreover, few grocery stores in the Tri-State area stocked such a thing. Winning baker Aubrey Muller said she used a Nestle product called Toll House Cocoa, but Nestle no longer makes this product.
NEWS
October 15, 2003
12 large apples 12 popsicle sticks or small dowel rods 1/2 cup unsalted butter 1 1/4 cups half and half 2 cups dark brown sugar or granulated sugar 2 teaspoons vanilla (see note) 3/4 cup light corn syrup Clean apples well, and dry. Insert sticks. Place on a baking sheet or tray coated with nonstick cooking spray or butter. Refrigerate. Bring butter, sugar, corn syrup and 1/2 of the half and half to a light boil in a heavy, 3-quart saucepan over medium heat.
NEWS
Chad Smith | July 6, 2012
A good protein shake can be a powerful weapon in the fight for fitness. Especially, if your goal is (and it should be) to build more muscle. Many people, even yourself, have problems making a shake they can actually enjoy. Whether it's the consistency, the flavor of a particular brand that was recommended or other limiting factors, some of us just can't seem to get it right every time. Use these tips to ensure a perfect protein shake, and always ensure you'll get the fuel you need to get stronger and leaner.
ARTICLES BY DATE
LIFESTYLE
July 23, 2013
Courtney Thompson of Hagerstown has a dream: She wants to open her own cupcake-making business. For now, she's getting experience creating original cupcake recipes. The 21-year-old entered two original recipes in The Herald-Mail's 2013 Cupcake Contest. One, root beer float cupcakes, was selected as a Top-Five runner-up to the winner. Her other recipe was banana split cupcakes, which featured four fruits - banana, pineapple, cherry and strawberry. Thompson said she and her boyfriend have a baby daughter.
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LIFESTYLE
April 23, 2013
Root Beer Float Cupcakes 2 1/2 cup all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup butter 1 1/2 cups sugar 3 eggs 1 tablespoon root beer extract 1/2 teaspoon vanilla extract 1 1/4 cup root beer 6 candy sticks for straws Preheat oven to 350 degrees In a medium bowl, mix flour, baking powder and salt. Set aside. In a separate bowl, blend butter until fluffy. Slowly add sugar. Add eggs one at a time. Add vanilla and root beer extract.
NEWS
Chad Smith | July 6, 2012
A good protein shake can be a powerful weapon in the fight for fitness. Especially, if your goal is (and it should be) to build more muscle. Many people, even yourself, have problems making a shake they can actually enjoy. Whether it's the consistency, the flavor of a particular brand that was recommended or other limiting factors, some of us just can't seem to get it right every time. Use these tips to ensure a perfect protein shake, and always ensure you'll get the fuel you need to get stronger and leaner.
LIFESTYLE
By CRYSTAL SCHELLE | crystal.schelle@herald-mail.com | April 3, 2012
Kathy Kline described her son, Mike, as a hard-working, family-oriented man, who was a lot like his introverted mother. He was her No. 1 taste-tester and he loved to garden. When he suddenly died in 2008, Kline admits she lost her passion for cooking. The regular Sunday brunches - where upwards of 20 would attend - weren't the priority for her as they once were. "We still have get-togethers, picnics and some brunches," she said. "I haven't gotten my passion for doing that back yet. It's still baby steps.
LIFESTYLE
May 11, 2011
When traveling, one of my favorite things to do is pick up a regional cookbook to browse and find different recipes or variations of favorites. I will then combine them and make my own version that suits our tastes. I adapted this recipe from "Weaverton School Family Cooking. " I am a hairstylist at Hair Concepts and have also built a reputation among co-workers and clients of bringing in baked goods to share. I have one son, Todd, and am planning to marry my fiance, Chuck Lopp, in October.
NEWS
By ALICIA NOTARIANNI | December 24, 2009
My husband awakened me and my children with breakfast in bed last Saturday. On the menu was not pancakes or oatmeal, but something much more novel and apropos. In the midst of a wintry blast, he served homemade snow ice cream. I grew up in a snow belt in the mountains of northwestern Pennsylvania, and went to college in Erie, Pa., where lake-effect snow fell more days than not during winter. I've built countless snowmen and exuberantly flapped dozens of snow angels. I've licked a host of impressive icicles, and - as a reckless teenager - even held on to the backs of cars, "bumper gliding" in snow-packed parking lots.
NEWS
By CHINA MILLMAN / Pittsburgh Post-Gazette | April 24, 2009
The arrival of review copies of cookbooks always gives me a little thrill, but ripping open a thick envelope to find "A Homemade Life" was like opening a long-anticipated birthday present. Many people before me have recognized Molly Wizenberg's talent for stringing together words as well as recipes. Her blog, Orangette (orangette.blogspot.com), is one of the most widely acclaimed food blogs on the Web. Since last spring she has had a monthly column in Bon Appetit, and now she has a book, "A Homemade Life: Stories and Recipes From My Kitchen Table" (Simon & Schuster, 2009)
NEWS
By TIFFANY ARNOLD | October 1, 2008
Ice cream recipes can come out of left field, as did the bacon ice cream a "Top Chef" reality show contestant made with liquid nitrogen. And then they can come out of deep left field, as in PETA's request last month that a popular commercial ice cream company use human breast milk in it's ice cream instead of cow's milk. But the truth is, you're in good company if you like your ice cream plain. Vanilla is the most popular flavor in the U.S., according to International Dairy Foods Association, a Washington D.C.-based trade group.
NEWS
May 7, 2008
12-ounce can frozen lemonade concentrate, thawed 6 cups cold water 1/3 cup sugar 1/4 teaspoon kosher salt 2 vanilla beans or pure vanilla extract, to taste 2 large lemons, quartered and seeded In a 3-quart pitcher, combine the lemonade concentrate, water, sugar and salt. Stir until the sugar is dissolved. If you are using vanilla beans, split the beans lengthwise down the middle and scrape out the seeds into the lemonade mixture. Discard the beans. Stir until the seeds have separated.
NEWS
By HARRY NOGLE | September 28, 2007
With Indian summer still to come, we're not out of ice cream season yet. Here are a few of the many area spots to grab a cold, soothing treat. Situated at a perfect location on a corner in the town of Maugansville, the Maugansville Creamery serves Hershey's ice cream in a parlor with seating for about 10. On a hot summer evening, customers can sit at the picnic tables and tables outside and enjoy 72 flavors of ice cream in cones, cups and...
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