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Carrot Cake

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FOOD
December 24, 2015
Makes 4 to 6 servings 2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon baking soda 2 tablespoons sugar 2 teaspoons cinnamon 1 teaspoon ground ginger Pinch of nutmeg Pinch of cloves 2 eggs, lightly beaten 3/4 cup buttermilk 3/4 cup whole milk 1/4 cup shredded carrot 1/2 ounce chopped walnuts 1/2 ounce dried currants Frosting (optional) 8 ounces butter, room temperature 8 ounces cream cheese (low-fat or regular)
NEWS
February 18, 2015 | ABBY CRUZ, Daily News Staff Writer cruza@phillynews.com, 215-854-5938
VERNON WILKINS travels the city on buses, subways and foot, selling $1 carrot cupcakes he bakes from scratch, using a recipe he has made nearly every day - the exact same way - for the past 35 years. "I never ever, ever, ever changed or skimped on my recipe," he said. "I buy fresh products every day. I go to the market every day. One of my favorite sayings in life is, 'If it's not broke, don't fix it,' and that's how I managed to be successful so long. " In the beginning, Wilkins, 60, sold carrot cake in his West Philly store.
NEWS
August 13, 1997 | by Dave Racher, Daily News Staff Writer
Darnell Coleman says he went into the Olney mini-mart for a carrot cake and wound up eating lead. But Assistant District Attorney Jonathan Cohen said Coleman, 34, bit off more than he could chew on Oct. 23, 1994. Cohen said that when Coleman entered the A-Plus Mini Mart and Sunoco station on Broad Street at York Road with a gun and announced a holdup, he or an accomplice apparently got trigger-happy. After a clerk ducked to the floor, shots rang out, and the owner, Ernest Denniss, who had just entered, got into a shootout with the bandits.
FOOD
September 23, 1992 | by Bonnie Tandy Leblang and Carolyn Wyman, Special to the Daily News
HAAGEN-DAZS EXTRAAS. Carrot cake passion, caramel cone explosion, triple brownie overload, cappuccino commotion and peanut butter burst. $2.69 per pint container. BONNIE: Just as most manufacturers of frozen desserts are taking the fat and calories out of their products, Haagen-Dazs is putting more into theirs. A pint of Extraas is Haagen-Dazs' premium ice cream loaded with nuts, brittle, fudge, carrot cake and/or brownies - giving these varieties even more calories and fat than most of their regular ice creams.
NEWS
April 2, 1993 | BY MIKE ROYKO
The most frustrating part of this job is being unable to do something for a troubled soul who has a problem and cries out to a newspaper for help. The harsh fact of life is that there are some problems for which there are no easy solutions. And the most we can do is offer comforting words. And I felt this frustration in reading a poignant letter sent to me by Susan Waitkus, of Chicago's Morgan Park neighborhood. I hope I don't ruin your day with this tale of woe. But her story should be shared because it could happen to others.
NEWS
January 3, 1988 | By John V. R. Bull, Inquirer Staff Writer
Although regarded as an "in" place, the popular Main Line restaurant Quissett is showing the difficulty of maintaining the quality of its food and service. Now five years old, the unpretentious bar-restaurant across Lancaster Avenue from Haverford College seems to be slipping in both cuisine and treatment of patrons. Dishes sampled on a recent visit varied widely, from dismal appetizers to good main courses and excellent desserts; sadly, Quissett scored high on all three counts on prior visits.
NEWS
May 16, 1989 | By ALICE-LEONE MOATS
Alice-Leone Moats died Sunday at the age of 81. Here is a sampling from her 12 years of columns. DECLINE OF THE ECLAIR There was a time when every dessert tray or cart in a restaurant had three kinds of eclairs - chocolate, coffee and vanilla - napoleons, marzipan molded in the form of potatoes, cream puffs, fruit tarts and meringues. Now, it's cheesecake. For variety, there is sometimes carrot cake. And, if the restaurant owner wants to make a lavish display, both cheesecake and carrot cake appear on the tray surrounded by varicolored objects that look like the cardboard pastries in Moscow shop windows.
FOOD
October 21, 1992 | By Andrew Schloss, FOR THE INQUIRER
Crafty cooks have been camouflaging vegetables since the first child spit out the first sprig of spinach. They've souped up the greens, candied the beets and casseroled the broccoli. But it wasn't until the mid-1960s, when they began putting vegetables in cake, that the tide of vegaphobia started to turn. When they first appeared, vegetable cakes such as carrot cake and zucchini bread were seen as a new breed of health food for vegetable-haters. Too good to be good for you, carrot cake fast became the Stealth bomber of vegetables, seemingly delivering all the nutrition of fresh carrots under the sweet disguise of dessert.
NEWS
April 18, 2014 | By Craig LaBan, Inquirer Restaurant Critic
Volvér, the first prepaid, ticketed restaurant in the city, debuted Wednesday night at the Kimmel Center with Jose Garces at the stove serving his guests Siberian sturgeon caviar and Wagyu beef cooked on embers, as part of the priciest tasting menu in town. The concept of paying big bucks in advance before diners even know what's for dinner is a novel experiment, not only here, but across the country. Volvér's menu was announced just on Wednesday morning. About 40 percent of the available seats have been sold through mid-June, said Scott Steenrod, vice president of restaurant operations for the Garces Group.
FOOD
January 16, 1991 | By Bonnie Tandy Leblang and Carolyn Wyman, Special to the Daily News
Del Monte Fruit Naturals. Sliced yellow cling peaches, Bartlett pear halves, fruit cocktail and chunky mixed fruit cocktail. $1.09 per 16-ounce can. Bonnie: Until recently, pineapple was the only fruit canned in its own juices. Now Del Monte has introduced pears, peaches, fruit cocktail and a chunky fruit each with no added sugars. The sweetness in the juices comes from fruit juice concentrate. This is a good product that could have been better if only Del Monte had added dark sweet cherries to the blends, instead of artificially colored ones.
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ARTICLES BY DATE
FOOD
December 24, 2015
Makes 4 to 6 servings 2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon baking soda 2 tablespoons sugar 2 teaspoons cinnamon 1 teaspoon ground ginger Pinch of nutmeg Pinch of cloves 2 eggs, lightly beaten 3/4 cup buttermilk 3/4 cup whole milk 1/4 cup shredded carrot 1/2 ounce chopped walnuts 1/2 ounce dried currants Frosting (optional) 8 ounces butter, room temperature 8 ounces cream cheese (low-fat or regular)
NEWS
February 18, 2015 | ABBY CRUZ, Daily News Staff Writer cruza@phillynews.com, 215-854-5938
VERNON WILKINS travels the city on buses, subways and foot, selling $1 carrot cupcakes he bakes from scratch, using a recipe he has made nearly every day - the exact same way - for the past 35 years. "I never ever, ever, ever changed or skimped on my recipe," he said. "I buy fresh products every day. I go to the market every day. One of my favorite sayings in life is, 'If it's not broke, don't fix it,' and that's how I managed to be successful so long. " In the beginning, Wilkins, 60, sold carrot cake in his West Philly store.
NEWS
April 18, 2014 | By Craig LaBan, Inquirer Restaurant Critic
Volvér, the first prepaid, ticketed restaurant in the city, debuted Wednesday night at the Kimmel Center with Jose Garces at the stove serving his guests Siberian sturgeon caviar and Wagyu beef cooked on embers, as part of the priciest tasting menu in town. The concept of paying big bucks in advance before diners even know what's for dinner is a novel experiment, not only here, but across the country. Volvér's menu was announced just on Wednesday morning. About 40 percent of the available seats have been sold through mid-June, said Scott Steenrod, vice president of restaurant operations for the Garces Group.
ENTERTAINMENT
March 28, 2013 | By Kellie Patrick Gates, For The Inquirer
Hello there Glen Mills native Megan had just hoisted the last box of her belongings into her new Boston apartment. She and her roommate needed a celebratory drink. Chris, who has lived near Boston all his life, was out with his friend, the friend's fiance, and the rest of the wedding party. And so that night in May 2009, Megan and Chris wound up next to each other in the same long, slow line at The Harp's bar. Megan, who had moved from the Boston burbs to the city to be closer to her law school at Suffolk University, and Chris, then a counselor for the state's department of social services, discovered they had both recently traveled in Europe.
NEWS
April 24, 2011
Gary K. Beauchamp is director and president of the Monell Chemical Senses Center in Philadelphia, where he explores topics related to taste, olfaction, and chemesthesis 'Hey, Mom, pass the brussels sprouts, please. " What parent wouldn't like to hear that? Yet no matter how many times children - or adults - are told we need to consume more healthy foods and avoid foods high in sugar, salt, and fat, we show no inclination to change our behavior. Why? Scientists believe that the main reason rests on the biological imperatives that underlie human food likes and dislikes.
ENTERTAINMENT
April 21, 2011
COCONUT OIL CARROT CAKE 2 cups sugar 1 cup extra-virgin coconut oil, melted 4 eggs 1 1/2 cups all-purpose flour 1/2 cup coconut flour 1 teaspoon baking powder 1 1/2 teaspoon baking soda 1 1/2 teaspoon salt 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon mace 1/2 teaspoon ginger 4 cups finely grated carrots 2 cups finely grated apples, preferably Granny...
FOOD
August 11, 2005 | By Dianna Marder INQUIRER STAFF WRITER
Once the darling of bake sales and birthday parties, cupcakes are no longer child's play. The standard cake-mix-and- canned-frosting variety we loved as kids still have their place, but newer, more sophisticated, and certainly more expensive models have moved in. Today's beauties are crowned with miles of elegant icing, filled with fruit or cream, and intricately decorated like mini-masterpieces. In Philadelphia, three cupcake-centric cafes have opened in the last year: Buttercup Bakery at 1709 Walnut and SoHo Bakery, a franchise of the New York original, with locations in Old City and Rittenhouse Square.
NEWS
October 19, 2003 | By Dawn Fallik INQUIRER STAFF WRITER
The Lobster Claw serves neither claws, nor whole lobster. No worries. For the BYO restaurant offers what few other family-oriented places do: simple seafood at affordable prices in a genuinely friendly way. Recessed in the back of a fish store and hidden in a strip mall, the Lobster Claw is easily passed by. Those who glance in would simply notice the cases of fish, and might miss the restaurant altogether. What a waste, because owner Robert Graham and chef/manager Jim Rope have put together a nice little place to call their own. Just don't come bringing expectations of linen tablecloths and classical music wafting across your dinner table.
NEWS
August 13, 1997 | by Dave Racher, Daily News Staff Writer
Darnell Coleman says he went into the Olney mini-mart for a carrot cake and wound up eating lead. But Assistant District Attorney Jonathan Cohen said Coleman, 34, bit off more than he could chew on Oct. 23, 1994. Cohen said that when Coleman entered the A-Plus Mini Mart and Sunoco station on Broad Street at York Road with a gun and announced a holdup, he or an accomplice apparently got trigger-happy. After a clerk ducked to the floor, shots rang out, and the owner, Ernest Denniss, who had just entered, got into a shootout with the bandits.
FOOD
December 13, 1995 | by Phyllis Stein-Novack, Special to the Daily News
Until several years ago, the menu for the Novack family Hanukkah party was totally predictable. We ate deli. The buffet table was loaded with platters of corned beef, sliced turkey breast, Jewish rye, braided egg-wash rolls, potato salad, cole slaw, pickle spears, two types of kugel (spinach and sweet), a relish tray and cousin Tanya Moses' strawberry gelatin mold, made with crushed cranberries and pineapple. I would bake a carrot cake - without the cream cheese frosting - carefully following the recipe from "The Commissary Cookbook.
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