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Baking Soda

FOOD
April 1, 2010 | By Noelle Carter, Los Angeles Times
Dear SOS: Would you furnish us with a recipe for the delicious zucchini tea cake served at Huckleberry's in Santa Monica? I know by taste it is not low in fat, but I was told it was baked with only the whites of eggs. It will soon be the season for an abundant crop of summer squash at outdoor markets. Thank you. Alice Mitchell Santa Monica Dear Alice: We loved the combination of flavors and the rich, dense texture of this tea cake. We liked it best served warm out of the oven.
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FOOD
January 20, 2010 | By Emily Dwass
During a recent visit with my sister and her family, we were invited to share Shabbat dinner with our cousins. My sister volunteered to bring dessert. Because the meal would be kosher, with chicken the main course, that meant making something parve -- without any dairy ingredients -- in keeping with the Jewish dietary restriction not to mix meat and milk. Normally in this circumstance I would bake a nondairy classic like mandelbrot. But my sister flipped through cookbooks and stumbled on a recipe for something called Crazy Chocolate Cake.
FOOD
July 18, 2001 | ABBY MANDEL, SPECIAL TO THE TIMES
I like to bake with blueberries. They're wonderful in these breakfast favorites--pancakes, lemon muffins and a cake that's best served warm. If you buy a bunch of blueberries but don't get to baking right away, that's OK. As long as they're firm, blueberries freeze extremely well. Just pop the cartons into the freezer wrapped in airtight plastic bags. You can use the berries while still frozen in all of these recipes. Just add a few more minutes to the baking and cooking times.
FOOD
July 14, 2012
Yeast-raised waffles Total time: About 40 minutes, plus overnight rising time Servings: Makes 16 waffles Note: Adapted from Marion Cunningham's recipe. 1 package active dry yeast 2 cups milk 1/2 cup (1 stick) butter, melted 1 teaspoon salt 1 teaspoon sugar 2 cups flour 2 eggs 1/4 teaspoon baking soda 1. Place one-half cup warm water in a large mixing bowl (the batter will double in volume), and sprinkle in the yeast.
HEALTH
December 20, 2010 | Joe Graedon, Teresa Graedon, The People's Pharmacy
My doctor prescribed Zegerid for acid reflux. It contains omeprazole plus sodium bicarbonate. My pharmacist says I can take OTC omeprazole plus baking soda and get the same results for less money. A 30-day supply of the prescription is $129. The pharmacist gave you money-saving advice. Make sure she tells you how to substitute the dose of house-brand omeprazole and the baking soda so they parallel the doctor's prescription. Be careful not to overuse baking soda, since this could provide too much sodium.
FOOD
August 19, 2009 | Noelle Carter
Dear SOS: Yesterday was my fourth time to Huckleberry. I am addicted to their daily flatbread. However, I tried the banana poppy seed bread, and I found it quite extraordinary. It's not too sweet. Helen Chiu Westchester Dear Helen: We loved the combination of bananas, poppy seeds and dates in this rich, moist recipe. Slice the loaves and serve the slices on their own (or with a little cream cheese, as the bakery recommends), or give them as gifts. They make a beautiful presentation garnished with caramelized sliced bananas and a sprinkling of powdered sugar.
FOOD
June 12, 1986 | JOAN DRAKE, Times Staff Writer
Question: Could you please tell me how to cook rhubarb so it will not fall to pieces? I like the way they cook it at Knott's Berry Farm. Answer: The secret is to cook rhubarb just until tender. This takes only a few minutes, as instructed in the Cherry Rhubarb Sauce recipe from "Knott's Berry Farm Cookbook" (Armstrong: 1975). The word cherry refers to the rhubarb's red color, rather than another fruit.
FOOD
December 11, 1986
"This is a favorite recipe of my whole family for the holidays," Ester Derkez of Wisconsin writes. "Everyone that's ever had it has loved it." PUMPKIN BARS 4 eggs 1 cup oil 2 1/4 cups sugar 1 (16-ounce) can pumpkin 2 cups flour 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1 cup chopped nuts, optional Cream Cheese Frosting Beat eggs, oil and sugar. Mix in pumpkin, then flour, salt, cinnamon and baking soda. Stir in nuts. Pour into greased 17x11-inch baking pan.
FOOD
February 19, 1997 | DONNA DEANE, TIMES TEST KITCHEN DIRECTOR
A crunchy oat topping adds fiber, texture and flavor to this baked apple dish. Butter is kept to a minimum by adding canola oil to the streusel-like topping. The apples are cut into wedges rather than thin slices so they won't cook down to a mush while baking. A touch of lemon juice is stirred into the apples to keep them from turning brown. No additional sugar is needed in the apples because there's enough sweetness in the topping.
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