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Cream Pie

FOOD
August 13, 1992 | BETTY ROSBOTTOM, Rosbottom is a cooking teacher and cookbook author
The recipe for this fresh peach pie was given to me by a friend who learned to make it from her mother, celebrated for this dessert in Indiana. A flaky, golden crust is filled with fresh sliced peaches, light cream, sugar, vanilla and flour. Serve it with ice cream or frozen yogurt.
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FOOD
April 1, 1993 | DONNA DEANE, TIMES FOOD STYLIST
Bananas and brown sugar are natural partners. So are cream fillings and graham cracker crusts. We've combined these flavors to make a great-tasting low-fat tart. To keep the fat low, non-fat milk is used in the banana custard along with non-fat dry milk to give added "body" and a richer flavor. Egg substitute is added at the end to give a custard-like consistency to the cream filling. Be sure to let the pie cool to room temperature before cutting to allow the filling to set.
MAGAZINE
June 3, 1990 | Amy Wallace, Amy Wallace is a reporter for the San Diego edition of The Times.
EVERYBODY IN LA JOLLA knew the Brodericks. Daniel T. Broderick III and his wife, Betty, seemed to have a classic society-page marriage. Dan was a celebrity in local legal circles. Armed with degrees from both Harvard Law School and Cornell School of Medicine, the prominent malpractice attorney was aggressive, persuasive and cunning--a $1-million-a-year lawyer at the top of his game.
FOOD
September 3, 1987 | ROSE DOSTI, Times Staff Writer
Dear SOS: On a recent shopping trip to the Broadway department store in Escondido, my daughter and I had the most delicious coconut cream pie. It was made with freshly grated coconut and topped with whipped cream. We were so impressed, we left a note with the cashier complimenting her on the pie. We would like to have the recipe, if possible. --EILEEN Dear Eileen: Wow! We all hit the jackpot. Everyone on our taste panel, including yours truly, flipped at first bite.
FOOD
February 3, 1994 | ROSE DOSTI
DEAR SOS: While visiting relatives in Boston, we had the most delicious baked potato soup at Houlihan's restaurant. I hope you will be able to obtain the recipe. We can't wait to try it again. --ROXIE DEAR ROXIE: Gilbert/Robinson Inc., the firm that operates Houlihan's and Charley's Place chains, came to the rescue.
FOOD
September 3, 1992 | ROSE DOSTI
DEAR SOS: My husband will divorce me if I don't come up with the recipe for Coconut Meringue Pie from the Red Car Grill in West Hollywood. Please save my marriage. --JOAN DEAR JOAN: Divorce court can wait, thanks to the cooperative folks at the Red Car Grill.
HOME & GARDEN
October 31, 2009 | CHRIS ERSKINE
Boys are weird, true. They play all the time with capes and lightsabers and all manner of fantasy. And those are just the dads. The 6-year-olds are even worse. Six-year-olds have a language all their own. It is spoken in a high-pitched squeal, in the voice of too-tight fan belts, of prepubescent violins. To hear a 6-year-old, you'd think he'd never become a man. But that's exactly what a 6-year-old is becoming . . . one yelp at a time. "We have a soccer game today?" the little guy squeaks.
FOOD
April 21, 1988 | JANE SALZFASS FREIMAN, Freiman is a New York-based food writer
If you are one of those people who prefers frosting to cake, hot fudge to ice cream, or the filling of an Oreo cookie to the cookie itself, then chances are you also like whipped cream. Long ago, I determined that soft, soothing, comforting and creamy desserts such as mousses, custards and puddings were far better with gobs of slightly sweetened whipped cream on top, which may explain why I like cream pies.
MAGAZINE
January 13, 2002 | PHIL BARBER, Phil Barber last wrote for the magazine about waffles
Some boys dreamed of being the Six Million Dollar Man or having a ride-along with Starsky and Hutch. I suppose I did, too. But as I soaked in my requisite three hours of daily television as a youth, I hatched a different fantasy. I wanted to be abandoned on Gilligan's Island. Part of the attraction, I now admit, was Mary Ann. You can have your Ginger.
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