Food in the news: Doughnuts, pancakes and snow cream

Published 12:00 am Tuesday, February 17, 2015

Chips, chips and more chocolate chips. The new Krispy Kreme Chocolate Chip Cookie Dough and Java Chip Doughnuts are moist, creamy and loaded with sweet chocolate chips. Available now through March 22 at participating Krispy Kreme shops throughout US and Canada. While supplies last.

A doughnut for the cookie lover in all of us, the new Chocolate Chip Cookie Dough Doughnut is a glazed ring doughnut with a chocolate chip cookie dough flavored Kreme center and milk chocolate drizzle on top.

A mocha lover’s dream. The new Java Chip Doughnut is a shell filled with chocolate and coffee flavored Kreme and topped with coffee flavored icing and mini chocolate chips.

Snow Cream

If we get enough snow to collect some without scraping the ground, here’s a recipe that could some in handy.

8 cups snow

1 14-ounce can sweetened condensed milk

1 teaspoon vanilla extract

Mix all ingredients and serve immediately.


1 gallon snow

1 cup white sugar

1 tablespoon vanilla extract

2 cups milk

Mix and serve immediately.

Fat Tuesday

Today is Fat Tuesday or Shrove Tuesday, the last day before Lent starts on Ash Wednesday. Today is the day to eat up all the sweets in your house so you can fast for the 40 days before Easter.

Here’s a recipe for Dutch Baby Pancakes, a puffy delight, from

2 eggs

1/2 cup whole milk

1/2 cup sifted all-purpose flour

1 pinch ground nutmeg

1 pinch salt

2 tablespoons butter

2 tablespoons confectioner’s sugar for dusting.

Place a 10-inch cast iron skillet inside oven and preheat oven to 475 degrees.

In a medium bowl beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt

Remove skillet from oven and reduce oven heat to 425 degrees. Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.

Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.

You can serve with maple syrup, fresh fruit or vanilla yogurt.

Everyone asks, “What are you giving up for Lent?” Good advice from someone who has experience (a Catholic priest). “If your goal is not attainable, it does not help you.” So instead of saying, “I give up coffee for Lent,” and grabbing a desperate cup on Friday, try, “I give up coffee on Tuesday, Thursday, and Saturday.”  Or, I will only have chocolate on Fridays.

So, if you are one of those people who observe Lent and do not eat meat on Fridays, here’s a recipe from for tuna casserole

Not Your Mother’s Tuna Casserole

12-16 ounces whole wheat pasta

3 cans albacore tuna packed in water, drained well (squeeze that water out!)

1 to 1 1/2 cups of frozen peas

1/2 pound fresh sliced mushrooms, washed and cut in smaller pieces

16 ounces fat free Greek yogurt

heaping cup of low fat or fat-free mayo

1-2 teaspoons honey mustard

1 heaping teaspoon of dried rosemary (or 1 tablespoon fresh, cut small)

1/2 teaspoons salt

1/4 teasoon pepper

1/2 cup shredded Swiss cheese

Preheat oven to 350 degrees.

Cook noodles according to directions for al dente.

Meanwhile, combine yogurt, mayo, mustard, rosemary, salt and pepper in a bowl.

When pasta is cooked and drained, return it to the pot, then fold in other ingredients, except for cheese.

Put the noodle mixture in a 9- by 13-inch pan and top with the cheese.

Bake for about 30 minutes, until heated through and cheese is melted on top.

You can substitute Dijon mustard for the honey mustard and use shells or bowties for the pasta.