June 12, 1986 |
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.
July 15, 1990 |
Millions of pounds of household hazardous wastes end up in landfills each year. Products such as household cleaners, pesticides, motor oil and others can contaminate the water supply when improperly disposed. We hear a lot about avoiding toxic chemicals because they're harmful to our environment. But what are safer choices? The accompanying list shows nontoxic alternatives for paints, household cleaners and pesticides.
April 9, 1987
"I've had this recipe since September 1980," Marlyn Paul writes, "a friend I hadn't worked with since 1958 returned to work and gave this to me. We all love it. It's great for camp-outs and coffee mornings." LEMON YOGURT MUFFINS 1 (8-ounce) carton lemon yogurt 1/3 cup butter or margarine, melted 2 cups buttermilk baking mix 1/4 cup sugar 1 egg, beaten 1/2 teaspoon baking soda In bowl combine lemon yogurt, melted butter, buttermilk baking mix, sugar, egg and baking soda.
August 14, 2002 |
When we first tested Cry Baby cookie recipes, we wound up with flat cookies that were torn and had holes. We tried several different recipes, then realized the secret to perfect cookies was an old-fashioned technique--dissolving the baking soda in the coffee, rather than combining it with the other dry ingredients. Baking soda must be activated by the presence of an acid and a liquid. Doing this kick-starts the soda into action and affects the structure of the final cookie.
July 8, 2009 |
Dear SOS: There is a wonderful little bakery in St. Helena, Calif., called the Model Bakery. They make a fabulous molasses ginger cookie. Although all their baked goods are terrific, it is that cookie recipe I covet. Here's hoping you can get it for publication. Sarabeth Rothfeld Woodland Hills Dear Sarabeth: The Model Bakery right in the middle of St. Helena's old downtown area is one of Napa Valley's treasures.
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.
February 19, 1997 |
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.
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.
April 1, 2010 |
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.