Admin
Wednesday, 06 March 2013 16:56

The muffin mom

I don't know exactly when I became Suzi Homemaker, but I think it was when the kids started eating something that resembles human-sized portions of food. See, when they first started eating, a portion for them was the size of an ice cube (A good-sized one, not one of those tiny ones you get at fast food restaurants). I would puree their veggies or means and pop them out as needed. And if you consider that one decent sweet potato is enough to nearly fill a tray, making dinner for the week was pretty easy.

Published in Edge Staff Mom
Wednesday, 30 January 2013 16:08

Cantuccini, correctly!

Now everyone and their mother will be telling me that this recipe is biscotti but, being a stubborn, uncooperative Yankee, I beg to argue. If you were to visit central Italy, you would most often find cantuccinis with your cafe della casa, not biscottis. What is the difference, you say? Well, I'll tell ya. Even though all biscottis should truly be called cantuccinis, it is the use of an acid (or yeast) that designates it so. I use lemon juice in this recipe, which helps make them less dry.

Published in The Cooking Edge
Wednesday, 19 October 2011 15:39

Putting the treat' in Trick or Treat

Local baker offers Halloween candy-inspired cupcakes

BANGOR - Remember the times you dressed up as your favorite ghoul and scampered door to door collecting dozens, if not hundreds of sugary treats from neighbors and friends? Good times. But there comes a time in every person's life when they have to hang up the candy bags and start dishing out the treats instead of receiving them.

But Nicole King of Cherry Acres Bakery is bringing back the treats for adults - in cupcake form.

Published in Style

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