This wonderfully light and moist chocolate cake was created, according to food legend, by the wife of a Hellman's salesman to help increase his sales.
Rainbow cake is an iconic Baltimore food. While somewhat similar to the tricolored Italian almond cake, the Baltimore version often consists of four or six layers of thin, moist cake — each a different bright color — with a thin layer of jelly or fudge in between.
Travis Marley, the executive pastry chef for the Foreman Wolf Restaurant Group, which owns Petit Louis, graciously shared his recipe for the special little cake-like cookies he makes for the restaurants.
The recipe for a rum raisin carrot cake with cream cheese frosting that I tested from the website Foodista.com produced a moist and delicious cake, chock-full of raisins and nuts.
In search of the recipe for the chocolate-topped cookies from the old Silbers in Baltimore, I uncovered binders filled with old recipes at the Baltimore Museum of Industry.
This is a basic but deliciously wholesome-tasting, old-fashioned peanut butter cookie. Sadly, the days of finding homemade cookies like these in any public school cafeterias are long gone. So why not bake up a batch and take yourself back to those good old school days.
Nancy Eakin of Linthicum was in search of the recipe for the Cacao Lane pie that was served at the restaurant of the same name in Ellicott City back in the 1970s and '80s. She said the pie, made with pecans, coconut and raisins, and was absolutely divine and she has never tasted anything quite like it.
These deliciously moist, cake-like cookies are quick and easy to make, and the recipe yields a large batch, which is great considering the baked cookies freeze beautifully.
It's not surprising that this recipe for black rice salad originally came from a spa resort, as it is visually appealing, tasty and healthy — the very definition of spa cuisine.
Bonnie Nelson of Bend, Ore., was searching for a recipe she has misplaced for making a cheesecake with two distinct layers, with the top layer consisting of sour cream and sugar.
Sue Dexter from Baltimore was looking for the recipe for the chilled tomato soup with crabmeat that is served at the Baltimore Country Club. I contacted the club on her behalf and unfortunately they were not willing to share their recipe for the soup.
"Sunset Salad" comes from a recipe booklet, "Joys of Jell-O," published by the General Foods Corp., one of the free recipe booklets that were commonly produced by many of the larger food companies in the '50s, '60s and '70s.
Guacamole, the avocado-based dip that dates back to the Aztecs in Mexico, is extremely common in modern Mexican cuisine and has been fully embraced by Americans as a dip, condiment or salad ingredient.
Regardless of the number of layers you end up with, when put together with the delectable frosting you will have an impressive looking and delicious layer cake perfect for any special occasion.
Jack Ziegler of Baltimore was searching for the recipe for the continental salad that was served at the long-closed Carmen's restaurant on 25th Street in Baltimore. As luck would have it, Chris Carmen Ponticas of Timonium, the daughter of the original owners of Carmen's restaurant, happened to see Ziegler's request in this column.
I could not find any information on either the Hess country store or tea room, but I suspect they may have been the same place — or at least run by the same family and therefore likely to share recipes.
Osso buco has a reputation for being difficult and time consuming. But while it is true that, like most braises, it requires slow, gentle cooking to become tender, it is also quite forgiving.
As foolproof recipes go, there is nothing much simpler than tomato jam — just combine all the ingredients in a heavy, nonreactive pot and cook them down until they are thick and sticky.
Don't let the convenience of store-bought frozen waffles prevent you from taking the extra time once in a while to make them from scratch. There simply is no comparison.
I baked up a batch of these salty, sweet and delicious cookies, using Utz potato chips, of course, and I'm missing Hutzler's department store all over again.
Whether served for breakfast, lunch or diner, this straightforward, easy-to-prepare dish is the very definition of good, old-fashioned, stick-to-your-ribs Southern comfort food.
Madeline Johnson from Kelso, Wash., was looking for a recipe for making apricot-pineapple jam. She said years ago she used to make it but she has been unable to locate the recipe. She said she is in her mid 80s but still likes to can and freeze. He husband of 65 years likes to help.
Leslie Hayes, formally of Baltimore and now living in the United Kingdom, was in search of the recipe for the sticky buns that were served at Camp Louise located in the Catoctin Mountains in Western Maryland.
Donna Marsh of Hanover and Susan Zeiger of Baltimore both were looking for the recipe for the burgers that were sold at the Harley's sandwich shops in and around Baltimore back in the '60s and '70s.
Sometimes referred to as the poor man's crab cake, this uniquely Baltimore food could be found at neighborhood soda fountains and delis all over town beginning in early 1920s.
Susan Fisher from South Bend, Ind., was looking for a recipe making a cheese ball like the one she would buy some years ago that was made and sold by a local sorority in Mishawka, Ind., as a fundraiser. She would purchase several of them each year and says that "These cheese balls were absolutely wonderful… Everywhere I took one people would ask me for my recipe…but of course I couldn't give it to them." The sorority stopped selling them years ago and she has been searching, with no
This simple and delicious dessert will serve a large number and would be an excellent thing to serve at a spring or summer gathering.
Amy Dickman from Owings Mills was hoping someone would have the recipe for the garlic herb cheese that was served with the breadsticks at Harvey's restaurant, which used to be located at Greenspring Station in Baltimore County.
Ed Levy from Baltimore was hoping I would be able to get the recipe for the Salted Chocolate Caramel Pie that he and his wife so enjoyed at Bottega, the new restaurant located in the Station North neighborhood in Baltimore.
This recipe is proof that Rice Krispie treats can be easily adapted and used in many different ways, and are surely as popular today as they have always been.
Not to be confused with the king cake common during Mardi Gras in New Orleans, this traditional, flour-less almond cake from the Piedmont region of Northern Italy is a popular choice for Passover dessert
Veronica Robinson from Baltimore was in search of a recipe for making a 7-up cake. She had a recipe long ago for the cake but unfortunately she misplaced it. This cake is an oldie but a goodie. Based upon the number of people who kindly shared the recipe, it is still very popular.
Doris Smithson from Greeneville, Tenn., was looking for a recipe for making "Stained Glass" candy. She said she used to buy bags of this colorful homemade treat at a church bazaar in Lexington, Ky., around the Christmas holidays and that it made great stocking stuffers.
Joan Metcalf from Westminster asked for help finding the recipe for Chocolate Bliss Bites. She had clipped the recipe from the February 2007 issue of Prevention magazine but said she was missing the complete directions. She liked the fact that the cookies had no fat.
Marie Cox from Bel Air was hoping someone would have the recipe for the creamed spinach that was served at Haussner's restaurant in Baltimore. Sadly, the restaurant closed a number of years ago, but many of their most popular dishes live on in people's memories. Cox said she has tried many recipes for creamed spinach but she has not been able to duplicate the special flavor of the restaurant dish.
Roseanne Glick from Mt. Washington was looking for the recipe for a delicious appetizer that someone brought to a potluck cocktail party recently. She said it was a water chestnut wrapped in bacon and coated with some type of a barbecue sauce. She, along with many other guests at the party, found the single-bite morsels surprisingly irresistible.
Alisia Verdoorn from Cupertino, Calif., was looking for a recipe for a coffee cake that is made with raisin bran as the main ingredient. She said her grandmother had given her the recipe and she has lost it and she would like to be able to make it again.
Kathy Blair from Somerset, Ky., was looking for a recipe she had clipped from a magazine years ago and has since lost for a unique meatloaf. She said in this recipe the meatloaf mixture was rolled out flat and then mashed potatoes and chopped celery leaves were spread over the mixture and then it was rolled up jellyroll style.
Barbara Daniel of Cross Lanes, W.Va., was looking for a "good old" recipe for making pickled green beans. She said that her grandmother always made them but most of her recipes are long lost.
Joann Levin from Baltimore was looking for the recipe for the chopped salad that was served at the now-closed Maison Marconi restaurant in downtown Baltimore. Marconi's, which opened in 1920, was an institution in Baltimore, famous for being the favorite dining spot of H.L. Mencken as well as it's old world charm.
MC Savage from Baltimore said she is trying to find ways to get more nutrient-packed beans in her diet and was hoping for a recipe for a three-bean salad that was a little bit different from the classic versions that most commonly have a dressing made with vinegar, oil and sugar.
Sherri Trilling from North Chicago, Ill., was looking for the recipe for the cranberry chicken dish that was served at the Indian Trail restaurant in Winnetka, Ill. She said the restaurant is no longer open but that it was quite famous back in the day and had a very loyal following. She said the dinner entrees changed daily and many people would come in especially for the cranberry chicken that was sweet but tart and had the cranberry flavor all through the chicken.
Stanley Levy from Baltimore was in search of the recipe for the deliciously cheesy potato casserole that he enjoyed at a Cracker Barrel restaurant in Pennsylvania. He said it reminded him of macaroni and cheese but instead of pasta it was made with potatoes.
Jeffrey Clayton from Baltimore was hoping someone would have the recipe for the sticky buns that were served in the cafeterias at Garrison Junior High and Forest Park High school back in the 1950s.
Rose Dodds from Bel Air was searching for a recipe for making a cake similar to one that she enjoyed at a fancy party. She said the texture was similar to pound cake and the almond flavor reminded her of Italian Amoretti cookies.
Steve Frazer from Reisterstown was looking for the recipe for the chocolate chip cake that used to be sold at Miller's Delicatessen in Northwest Baltimore in the 1970s.
Mary Sloan Roby of Baltimore was looking for the recipe for the crab casserole from the old Robertson's Cafeteria in Charleston, S.C. She said it was very creamy and had cheddar cheese melted on the top.
Mary Quinn from Baltimore was looking for the recipe for the Louisiana Ring Cake that was made by the long-ago closed Rice's Bakery. Recipe Finder | Louisiana Ring Cake
Liz Williams from Newton, N.C., wanted help finding a recipe for making baked lasagna that she had lost. She said the recipe came from a box of pasta she was using probably around 20 years ago and it was the best lasagna ever.
Anne Kilmurray from Pottsville, Pa., was looking for a recipe for tomato jelly or tomato preserves. She used to have an old recipe of her mother's but she has misplaced it and the farmers' market in her area used to sell a good one but no longer does. She said all she can remember about her mother's recipe is that it contained lemon peel.
Jim Reichenberg of Rockville wrote for help locating a recipe that he said ran many years ago in The Baltimore Sun for Cioppino, an Italian-style seafood stew that was developed in the late 1800s by Portuguese and Italian fishermen who settled in San Francisco.
Kathy Stumer from Tuscarora, PA was looking for a recipe that her husband's grandmother used to make that she called cheese dough. She described it as pillow like dough squares filled with cottage cheese and topped with breadcrumbs and sour cream.
Brenda Stup from Ellicott City was looking for the recipe for a blue cheese pate or terrine that was served many years ago at The Kings Contrivance Restaurant in Columbia. It was served as appetizer on a bed of greens. She said it was absolutely delicious and she used to order it every time she ate there but it is no longer on the menu.