– from the kitchen of Bill LaGrange (‘53 dairy industry, PhD ‘59 food microbiology), emeritus professor of food science and extension food scientist
Top orange sherbet with chocolate sauce.
Serve orange sherbet in SevenUp like a root beer float.
–from the kitchen of Barbara McBreen, college communications specialist, STORIES writer
Ingredients:
2 cups brown sugar
1 cup butter
2 eggs
1 teaspoon vanilla
3 ½ cups of flour
2 teaspoons soda
2 teaspoons cream of tartar
¾ pound chocolate chips
Directions:
Beat together brown sugar and butter. Then mix in eggs and vanilla. Next add flour, baking soda, and cream of tartar. Mix well. Add ¾ pound of chocolate chips. Bake at 350°F for ten minutes.
–from the kitchen of Cindy Haynes, associate professor horticulture (courtesy Paula Deen, Food Network)
Ingredients:
3 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped pecans
1 cup semisweet chocolate chips
1 tablespoon orange zest
Whipped cream, for serving
Zucchini ribbons, for serving
Directions:
Preheat oven at 350°F. Grease two 9” x 5” loaf pans. Sift together flour, baking powder, salt, spices, and baking soda. In a large bowl, beat eggs until light and fluffy. Add sugar and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans. Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Makes two loaves.
Back to story http://www.ag.iastate.edu/stories/2011/11/show-and-tell-and-taste/
–from the kitchen of Himali Samaraweera (doctoral student, meat science)
Ingredients:
4 cups of white rice
Cream of 1 coconut (or one 13-ounce can cream of coconut)
Salt to taste
Directions:
Wash rice and cook the rice with 8 cups of water on low heat. When the rice is almost done, mix the salt with the coconut milk and add to the rice stir and cook for a few more minutes. Place the hot rice on to a platter and flatten it using flat spoon or spatula. Then cut in to diamonds. Serve with chutney or juggery (or any syrup).
Back to story: http://www.ag.iastate.edu/stories/2011/11/cracking-the-potential-of-eggs/
Over the summer, I spent an enjoyable evening at the Iowa Turkey Federation’s summer meeting, which had a baseball theme. To fit the theme, I spoke to the audience about recent success stories, or “home runs,” in the college.
Then I listed areas I thought would be “game-changers” that were in the batter’s circle for Iowa [...]
The College of Agriculture and Life Sciences is all about life. Agriculture is biology in action. Biology is a precursor for agricultural science and practical application.
Whether plant or animal, soil, air or water—it’s all about life.
Here in CALS we break down the stuff of life more than half a dozen ways with faculty expertise in [...]