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These perfectly portioned packages can even be made the day before and popped in the oven for an easy dinner.
Coconut and rum extracts, shredded coconut and chocolate chips kick this banana bread up a notch.
Inspired by Mika Maloney’s salted chocolate chip cookies – a treat I don’t often overlook when I spot them in the glass jars on the counter at Atticus Gifts and Coffee in downtown Spokane – these lovelies are buttery, chocolate-y and oh-so-satisfying.
Cajun Delight is the most popular dessert on the Double Musky menu. But you don’t have to travel all the way to Alaska to enjoy this decadent dish.
This soup is deliciously sour, and if you want to add some spiciness, throw in half of a fresh jalapeño.
Fresh Sheet is a weekly roundup of food-related tidbits.
These shortbread cookies include orange zest and chopped cranberries. But the base could also be livened up with all sorts of options.
Women who headed The Spokesman-Review’s Dorothy Dean Homemakers Service used the alliterative pseudonym for nearly 50 years.
Dorothy Dean archives inspire this Easter centerpiece.
Shredded sweet potatoes or yams make a delicious and colorful base for the eggs, but Russets are a fine choice.
Balsamic-Braised Chicken with Swiss Chard calls for browning the aromatics and reducing the vinegar before the rest of the ingredients goes into the pot, but it’s not onerous. Plus, it smells delightful.
These fresh pretzels are a treat: warm, chewy, salty – and a perfect pairing for many cocktails.
Christmas side dish even comes in the correct colors: green, red and white.
Margaret Heimbigner, the last woman to serve as The Spokesman-Review’s “Dorothy Dean,” has died at 89.
The head chef at Allie’s Vegan Pizzeria and Café is a finalist in a vegan cooking competition, and other food-related news from around the Inland Northwest.
Sugarplums have evolved since the 1600s, when they became commonplace. Here, Common Crumb pastry chef Lynette Pflueger re-invents them again.
We asked our Facebook friends to share their favorite Dorothy Dean recipes. Here’s a sampling of the responses.
The Spokesman-Review’s beloved homemakers service was launched this week in 1935
October marks 80 years since the start of The Spokesman-Review’s beloved Dorothy Dean Homemakers Service. The newspaper launched the service in 1935 with a test kitchen and cooking school. Recipe leaflets and a telephone hotline were also part of the popular program.
This eggless, chocolate Applesauce Bundt Cake comes from the newspaper’s archives. It originally appeared in a Dorothy Dean leaflet and was reprinted in the Food section 31 years ago. It appears here at the request of a reader.