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February 11, 2010
Momofuku's Crack Pie Total time: 1 1/2 hours, plus cooling and chilling times Servings: Makes 2 pies (6 to 8 servings each) Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling. Cookie for crust 2/3 cup plus 1 tablespoon (3 ounces) flour Scant 1/8 teaspoon baking powder Scant 1/8 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick)
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FOOD
August 2, 2013
Total time: 30 minutes, plus 30 minutes chilling Servings: About 36 Note: To toast nuts, spread them on a baking sheet and toast at 350 degrees until lightly browned, about 10 minutes. Use pecans, walnuts, peeled hazelnuts, almonds or a combination. The cookies also are good with pine nuts, but they do not need toasting. 1 cup (2 sticks) unsalted butter, softened, cut into chunks 3/4 cup powdered sugar, sifted, plus 1 to 1 1/2 cups for dusting 1/4 teaspoon salt 1 teaspoon vanilla extract 2 cups flour, sifted 1 cup very finely chopped toasted nuts 1. Heat the oven to 325 degrees.
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FOOD
June 3, 2010
Maple brown butter glaze Total time: 20 minutes Servings: Makes about 2 cups glaze, enough to frost a batch of doughnuts Note: Grade B maple syrup is less filtered than Grade A, making for a more richly flavored syrup; it is generally available at most markets. 1/4 cup plus 2 tablespoons (3/4 stick) butter 1 pound powdered sugar, sifted 1 teaspoon vanilla extract 3/4 cup maple syrup, preferably Grade B 1. In a small saucepan heated over medium-high heat, melt the butter and continue to cook until the butter browns, being careful not to burn . Remove from heat and set aside.
FOOD
May 25, 2013
Basic German pancake 30 minutes. Serves 2 to 4 1 cup (4.25 ounces) flour 1/8 teaspoon salt 4 eggs, lightly beaten 3/4 cup milk 1/4 cup (½ stick) butter Heat oven to 425 degrees. In a bowl, whisk together the flour and salt. In a separate bowl, beat the eggs with the milk, then beat the egg mixture into the flour. Melt the butter in a 9- to 10-inch cast-iron skillet and pour the batter into the hot pan. Bake until the pancake is puffed and golden brown, 20 to 24 minutes.
FOOD
October 6, 2011 | By Noelle Carter, Los Angeles Times
Dear SOS: Can you please get the bread pudding recipe from La Boulange ? By far, it's the best bread pudding I've ever tasted. It is so good! Thank you very much! Michelle Quach San Francisco Dear Michelle: A wonderfully different take on the classic, La Boulange sandwiches a rich, not-too-sweet croissant bread pudding between two crumbly short dough crusts. Dust the puddings with powdered sugar, and serve with whipped cream, chocolate sauce or a selection of fresh fruit.
FOOD
January 30, 2008 | By Noelle Carter, Los Angeles Times Staff Writer
Dear SOS: A friend of mine absolutely loves the lemon bars from Joan's on Third. Any chance of getting the recipe? Thanks! Linda West , Glendale Dear Linda: It's easy to fall in love with the lemon bars at Joan's on Third -- all lined up in the glass bakery case, prettily dusted with sugar. A recipe for lemon bars with the right balance of tart and sweet isn't so easy to come by. But these are both sweet and citrusy-bright, with fresh lemon curd over a rich shortbread crust. Joan's on Third's lemon bars Total time: 45 minutes, plus cooling time for the crust Servings: Makes 9 bars Note: Adapted from Joan's on Third.
NEWS
December 19, 2012 | By Noelle Carter
Amanda Rettke of Shafer, Minn., was one of the 10 winners of our first Los Angeles Times Holiday Cookie Bake-Off with these sugar cookies: "This recipe was groundbreaking for me in that it changed how I perceived myself in the kitchen. I am not a great cook and am still a beginning baker, but this recipe is one of those magical concoctions that can transform even the most horrific of wannabe chefs. " The festive cookies are one of the favorite holiday cookie recipes we've collected in our updated "Los Angeles Times Holiday Cookies" e-book.
FOOD
March 28, 1985
Dear SOS: Please help. I desperately need a recipe for an old-fashioned poundcake. My mother-in-law is coming for a visit and I lost the recipe she gave me. --KATIE Dear Katie: Brace up. This old-fashioned butter poundcake, which was shared with us by members of the Apostolic Faith Assembly Church in Los Angeles, is one of the best we've tasted.
NEWS
November 28, 2012 | By Noelle Carter
Kate Wheeler of Pasadena was one of the 10 winners of our first Los Angeles Times Holiday Cookie Bake-Off with these bourbon balls: "Something about the flavor of liquor in desserts just screams 'holiday' to me," she said. "Maybe it's a nod to fruitcake and plum pudding, or maybe it's just a way to get through all the family gatherings of the holidays. " Bourbon balls are one of the favorite holiday cookie recipes we've collected in our updated "Los Angeles Times Holiday Cookies" e-book.
NEWS
December 13, 2012 | By Noelle Carter
Bonnie Zanardi of Whittier was one of the 10 winners of our first Los Angeles Times Holiday Cookie Bake-Off with these wedding cookies: "Years ago, I saw the recipe printed on a bag of C&H sugar. It was so simple I almost ignored it. Sure glad I didn't. It is the most requested cookie I bake. The only alteration I've made is the type of nuts used.... Macadamia nuts take this recipe over the top. " These festive cookies are one of the favorite holiday cookie recipes we've collected in our updated "Los Angeles Times Holiday Cookies" e-book.
FOOD
May 25, 2013
  45 minutes. Serves 2 to 4 Sautéed apples 1/3 cup raisins 1/2 cup rum 3 apples, preferably Granny Smith, cored, peeled and each cut into 8 slices 3 tablespoons butter 3 tablespoons brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1. In a small saucepan, combine the raisins and rum over medium-low heat just until the rum warms and begins to soften the raisins. Remove from heat and set aside until the raisins are softened and plump.
FOOD
May 25, 2013 | By Noelle Carter, Los Angeles Times
I could tell you I love them because they're so easy to make - who doesn't love a dish that comes together in less than half an hour? Or I could say it's because of their delicate texture and flavor - light and airy, but rich and almost nutty to the taste, it's like biting into a delicious cloud. But honestly? The reason I love these pancakes is because of the way they puff in the oven. They're downright fun to watch. Call them what you will - Dutch babies, German pancakes, Dutch puffs - they're all about the souffle factor.
NEWS
May 4, 2013 | By Rene Lynch
Mint juleps and margaritas: That's what's being served this Kentucky Derby-meets-Cinco de Mayo weekend. The Kentucky Derby is considered one of the most exhilarating two minutes in sports, Tradition dictates that the derby is always held on the first Saturday in May at storied Churchill Downs in Louisville, Ky. Kentucky Derby tradition also dictates that the race is best enjoyed with a mint julep nearby. (And, if you are a lady, a lavish hat won't hurt, either.) 25 Cinco de Mayo recipes The cool, refreshing cocktail is served over crushed ice, and is easy to prepare: A little bourbon, some simple syrup, and mint.
NEWS
March 8, 2013 | By Noelle Carter
Sure, it's a common table spice now, but did you know that pepper was once extremely expensive? It was of the most valued items during the time of the spice trade. Peppercorns come in a variety of colors, and each spices and flavors food in its own way: Black peppercorns ( Piper nigrum ) are the most common type of peppercorn. The spice is actually a dried berry. The berries are picked when they are just turning red but still underripe, then dried until the skin shrivels and darkens.
FOOD
January 12, 2013
  While most experienced cooks can agree - more or less - on basic equipment, the pantry is much more a matter of individual choice. How you cook will determine what you cook, in this case. If you prefer Italian, you're going to want a greater variety of dried pastas and at least a couple of olive oils. If you cook Japanese, you'll be choosier about rice and different kinds of soy sauce. This is my highly personal list of the things I need in my basic pantry. Baking All-purpose flour Granulated sugar Light brown sugar Powdered sugar Baking soda Baking powder Cornmeal Spice cabinet Dried thyme Dried oregano Black peppercorns Vanilla extract Ground cinnamon Cloves Bay leaves Dried red pepper flakes Cumin Fennel seeds Kosher salt Almonds Walnuts Pantry staples Olive oil Vegetable oil Soy sauce Vinegars, at least red wine and sherry Canned beans (white, pinto, garbanzo)
NEWS
December 19, 2012 | By Noelle Carter
Amanda Rettke of Shafer, Minn., was one of the 10 winners of our first Los Angeles Times Holiday Cookie Bake-Off with these sugar cookies: "This recipe was groundbreaking for me in that it changed how I perceived myself in the kitchen. I am not a great cook and am still a beginning baker, but this recipe is one of those magical concoctions that can transform even the most horrific of wannabe chefs. " The festive cookies are one of the favorite holiday cookie recipes we've collected in our updated "Los Angeles Times Holiday Cookies" e-book.
FOOD
June 9, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: The San Diego bakery the Cravory (formerly 410 Degrees) makes the most amazing cinnamon roll cookies. Any chance of getting the recipe? Many thanks! Brian Boroff San Francisco Dear Brian: These little creations, which look and taste like a cinnamon roll but are neatly compact with a cookie crumb, combine the best of both worlds. The Cravory was happy to share its recipe for cinnamon roll cookies, which we've adapted below. Total time: 1 hour, 10 minutes, plus chilling and cooling times Servings: Makes 20 to 24 cookies Note: Adapted from the Cravory in San Diego.
FOOD
August 2, 2013
Total time: 30 minutes, plus 30 minutes chilling Servings: About 36 Note: To toast nuts, spread them on a baking sheet and toast at 350 degrees until lightly browned, about 10 minutes. Use pecans, walnuts, peeled hazelnuts, almonds or a combination. The cookies also are good with pine nuts, but they do not need toasting. 1 cup (2 sticks) unsalted butter, softened, cut into chunks 3/4 cup powdered sugar, sifted, plus 1 to 1 1/2 cups for dusting 1/4 teaspoon salt 1 teaspoon vanilla extract 2 cups flour, sifted 1 cup very finely chopped toasted nuts 1. Heat the oven to 325 degrees.
NEWS
December 13, 2012 | By Noelle Carter
Bonnie Zanardi of Whittier was one of the 10 winners of our first Los Angeles Times Holiday Cookie Bake-Off with these wedding cookies: "Years ago, I saw the recipe printed on a bag of C&H sugar. It was so simple I almost ignored it. Sure glad I didn't. It is the most requested cookie I bake. The only alteration I've made is the type of nuts used.... Macadamia nuts take this recipe over the top. " These festive cookies are one of the favorite holiday cookie recipes we've collected in our updated "Los Angeles Times Holiday Cookies" e-book.
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