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.
September 16, 2009 |
Dear SOS: I discovered the best currant scones at La Provence in Beverly Hills. Even the shape is special: free-form and crispy. Shirley Bilfield Century City Dear Shirley: Fan of currants? Then look no further! Each of these scones is packed with those tiny little raisins, so you can be sure every bite has an extra dose of tangy sweetness. They're great served with a little softened butter, honey or marmalade, and make the perfect quick breakfast. Black currant scones Total time: About 1 hour Servings: Makes 14 scones Note: Adapted from La Provence Cafe.
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.
December 2, 2010 |
Dear SOS: The Westside Tavern in West L.A. (inside the Westside Pavilion) has the most delectable, amazing dessert on its menu: warm sticky toffee cake. It's delicious, and I would love to make it at home. Is it possible for you to get the restaurant to divulge its recipe? Lurline Kawano Culver City Dear Lurline: Westside Tavern was happy to share its recipe for this rich dessert, which we've adapted here. Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, we want photographic evidence: Click here to upload pictures of the finished dish.
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.
August 19, 2009 |
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.
July 15, 1998 |
Some recipes come in a flash. Others take a little longer. I've been working on this one for more than a year. Then again, usually when I'm developing a recipe, it's for work. This one was a labor of love. For some time now, it has been my habit to rise early on the weekend, walk the dogs and read the paper in the garden over a cup of coffee. Thus civilized, I'm able to mix up a batch of pancake batter, which is usually just about when my wife wakes up.