Topic “Food”

By Becky Wright (Standard-Examiner staff)

Robin Olson is a seasonal baker.

“I do not bake 365 days a year,” said Olson, author of “The Cookie Party Cookbook” (St. Martin’s Press, 2010). “December is a major cookie month.”

Olsen has been called the “cookie exchange queen,” because of parties she’s hosted each December since 1989, where friends bring big batches of favorite...

By Standard-Examiner staff

Candied fruit may be a mixture of red and/or green cherries and candied pineapple, or cherries alone, or prepared mixed fruit. Cherries and pineapple should be cut into medium-size pieces; the mixed fruit should be used as is.

  • 6 ounces (generous 1 1/2 cups) walnuts, coarsely cut or broken
  • 5 ounces (1 cup) raisins
  • ...
By Becky Wright (Standard-Examiner staff)

Homemade holiday cookies are delicious, but who has time to bake?

You do, because you can do it when you have time.

“A nice thing about cookies is that many can be made ahead and frozen,” said Teresa Hunsaker, family and consumer science educator for Utah State University Extension’s Weber County office.


By Daniel Neman (Toledo Blade/SHNS)

Pity the poor maligned fruitcake.

It’s much abused, much assailed. It even has its own genre of jokes: “There is nothing dangerous about fruitcakes as long as people pass them along without eating them.”

It is one of the most dreaded of all Christmas gifts, yet also one of the most given.


Fruitcakes have a long...

By Betty Hallock (Los Angeles Times/MCT)

Four students are standing over a hot stove in the creamery of the Institute of Domestic Technology on a late-October Sunday at the Zane Grey Estate in Altadena, Calif. Each one is manning a hand-cranked Whirley-Pop popcorn popper filled not with popcorn but green coffee beans from Costa Rica. The raw coffee beans turn golden, then brown, then...