Newspapers / The Charlotte Post (Charlotte, … / Aug. 1, 1985, edition 1 / Page 14
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Who s Who In The Kitchen Her Reputation As An “Excellent” Cake Baker L By Audrey C. Lodalo Post Staff Writer It’s hard not to be enthusiastic about Marie Stowe. This energetic mother of three took a vacation day to prepare a scrumptious qiread of treats the day of my visit. I think I gained five pounds before I even tasted the first bite! Mrs. Stowe has a reputation-and justly deserved, I can tell you-as a baker of wonderful cakes. "My cakes always turn oid so pretty, they make me smile," she reveals. “I love to cook tor people who enjoy it. To see their faces does me good." In explaining what makes her cakes special, Mrs . Stowe states that she usually sticks to the recipes, with one major exception: "A tot of time I substitute butter for shor tening. That makes the difference. Others can try the same recipe and it doesn't come out the same as mine.” Noting that her mother is a good cook, she declares, "If you tasted hers before mine, you wouldn’t eat mine!” Her mother, Claree Stitt, lives Just a couple of doors away. Jnif "Cooking has beeo a part of me all v my life,” Mrs. Stowe continues. "AD we had to buy was Hour. My mother even made her own shortening. I started baking when I mV . small. I would stand an a chair.to help her. Then I took home eeooo goingawiy. serakT fT y^/oJd^QBu ^errard, a jdng.^The^cake is about 5ud Mgr lo-offt^sr8 * ‘‘And she lets me lick the beat ZL’ii^aL1* AjSiiJSS love?laU!’^,Wh?1ll5. *Sowi something swert atj2st^«S^a atfaktoJ^^SaiStaiTS^Si been taown^to give^g^of fruit SSSsSsHSS singsinthe choir. “I love to she” Another thing she loves is Dower arranging, which she began only about a year ago. “A Mend asked me to do the flowers when she re newed her wedding vows. I bad never done that before, but she had faith in me and they turned out well." Figuring that if she codd do well withwrtany experience, she’d Creative FtSST ’SataSTsdli Her dream? ”1 would love to have flowers growing and t^rran^dag Mrs' Stowe also enjoys m«ena* and is involved with her mi’s Scout -y— REDUCTION ON ALL FURS IN STOCK AND SPECIAL ORDERS LAYAWAY NOW FOR CHRISTMAS 20% DOWN - NO INTEREST CUSTOM MADE FURS • REMODELING & STORAGE v 230 Charlotte Plaza • Charlotte. N.C. V*r * Phone 704/334-9911 9:00 - 5:00 Mon.-Frt - 10:00 - 300 Sat. - Evening* by Appointment ... . . : _- ■-.■■ . „ and school activities. Her two oMer children, Jacqueline and Maurice, are out on their own. Following are some of this gifted woman’s favorite recipes. Hie “Combread Pot Pie” is surprising ly light-textured, as well as tasty. The "Peanut Butter Cookies” are moist and chewy. (Her husband doesn’t care for peanut butter but loves these.) And the cakes sure too scrumptious for words. So, if you’re not counting calories, give some of these a try! 'VgfiB r PEANUT BUTTER COOKIES 1 c. shortening 1 c. brown sugar 1 c. gran, sugar 8 1 c. crunchy peanut 8 I • butter fi 1 tsp. vanilla Sc. flour * tsp. salt 2 tsp. baking soda 8 Cream sugars with shortening, r Add next 3 ingredients and mix - well. Mix dry ingredients and then blend well with peanut but ter mixture. Drop by spoonfuls on | ungransed cookie sheet. Press with fork. Bake 10 minutes at 350. ! aattwMARiE STOWE'S xiaaat ; SPECIAL POUND CAKE 2 sticks butter .(I-- : ' Vic. Crisco . ~ ■ 3 c. sugar 7 eggs ; 3 c. flour 1 > Vi tsp. baking powder lVi c. sweetened condensed ! milk (or evaporated milk); 2 tsp. vanilla STbap. cocoa Qrssm butter and Crisco. Add sugar, beating constantly Add tggs, one at a time, blending well S after each egg. Sift flour, then 8 measure. Add bating powder. Add flour mixture alternately K with mOk. Add vanilla. Pour half S of batter into greased and « floured tube pan. Blend cocoa $ into remaining batter and pot ' ^ into pan. Bake l-i hours atm ... “Con. Bread Pot Pie” la chock tan of good, aatritioos ~— to eat >•* wif •• Nutrition Building Blocks For Good He«dth Special To The Post One of the factors iwmki to maintain good health is good nu trition. It is important to eat foods that contain the building blocks we need. It is equally important to avoid excesses of some foods. The three building Mocks are protein, car bohydrate and fat. Some sources of protein are milk, meets, poultry, flab, vegetables, and sugar. We get fat from meets, eggs and oils used in salads or frying « The most important building Mock is protein, but care must be taken in selecting protein may get too m harmful (at. Too leading toofaartty. Thehartnfuifibi are those high in cholesterol and aaturated Cats. These are found hi eggs, liver, sweet breeds, whole milk, cheese, butter and animal fata such as lard and the fat In meats. There are two kinds of carbohy drates: complex and simple. Com /piex carbohydrates are needed for good nutrition. They are found in fwtetoes, fr»ms. beano, and fruits ■—.■■■I—, l l.Li -fr r. .M --.* • - ' ’I Marie Stowe leaks ap recipe far her peanat hatter ratolia Netw.« high her poatolcatehM^ea! **■« *■“** «***« Nettce hew WNmcmnn rrrMMWM nrrrfm inrw l tsp. vanilla Dash salt Mix sugar and flour. Melt but ter and Crtsco. Stir in cocoa, add >! water, and heat. Four over sugar and flour and mix well. Add remaining ingredients and Mend well. Batter will be thin. Bake 46 minutes at S50. Frost with icing, ft below. • 1 l stick butter 8 Tbsp. cocoa 8 1A e. buttermilk 1 box. confectioners sugar B 1 tap. vanilla | Buts (optional) B Beat butter, stir in cocoa and 8 buttermilk. Add sugar and vanil ^^^JOamooth. If desired. Gerrard and Ma mother enjoy some of the deraerte .he prepared tar this reporter. Gerrard hts teeth Into “Chocolate Secret fill •• wan* Mr.. Stowe trie, the Brow. Sngv Not Cake.” U • **mi *! • *4 ** **£u£Zk » , • ’ gftCftfcCORNBRE AD POT PIEr»p»»—inpJUROWN SUGAR NUT CAKE ft 1 large (1 lb.) can tuna. 1 (17 ox.) can peas. it drained 1 (17 or.) can creamed corn % c. deed New York ' Cheddar itaH am evaporated *"-»— \ milk, divided >-• 1 V4 c. chopped onion 1 Tb*p. Worcestershire . , \ sauce . 1 c. buttermilk baking mix Bf7^ % «. commeal 3 2 Tbsp. sugar & - rv£ ifc tsp. salt jdKHgfc ■ legg \ Mix tuna, vegetables, cheese, 1 c. evap. milk, onion, and Worces tershire sauce. Pour into greased 2-qt. casserole or 8x12” baking dish. Bake 15 minutes at 375. Mix together remaining ingredieents and two-thirds c. evap. milk. Pour over hot tuna mixture, leav ing center uncovered. Spread to - edges. Bake another 25 minutes or til golden brown. —“Hr 8 —--«
The Charlotte Post (Charlotte, N.C.)
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Aug. 1, 1985, edition 1
14
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