The upcoming issue of Relish will include such features as “The Brotherhood of Cheese” and “Confessions of a Mango Mama.”
You’ll also get recipes such as Spicy Miso Chicken Tacos, Israeli Mango and Cucumber Couscous and Shaved Fennel-Golden Beet Salad.
Look for it in Thursday’s Anniston Star.
LaMar’s honors Donut Day origins
Glazed, iced, filled or sprinkled — there’s no wrong way to celebrate National Donut Day this Friday, as long as it’s with a donut.
National Donut Day was officially established in 1938 by the Chicago Salvation Army as an effort to raise funds during the Great Depression.
In honor of National Donut Day, LaMar’s Donuts and Coffee in Oxford is making special cake donuts with white icing and red sprinkles — the colors of the Salvation Army.
Leading up to the day of the donut, Lamar’s Facebook page has been posting a donut fun fact of the day, including this fun fact: Donut Day is always celebrated on the first Friday in June, thanks to a tradition dating back to 1917, when female Salvation Army volunteers called “Lassies” made donuts for soldiers on the front lines of World War I.
Street Food Rally in Birmingham this Sunday
The Greater Birmingham Street Food Coalition is hosting a rally to spread awareness of the fast-paced growth of the food truck movement.
The event will be held Sunday from 11 a.m.-5 p.m. at 2300 5th Ave. South.
Trucks in attendance include Cantina on Wheels, Dreamcakes Bakery, Fresh off the Bun, Slice, Spoonfed Grill and more. The event will also feature live music and activities for children.
Tickets are $20 in advance, $25 at the door and include seven tokens. Each vendor will be serving one- or two-token items. Beer and wine are two tokens. Additional tokens will be available, $12 for 3 tokens.
Cakes shaped for summer fun
Looking for new ideas for party cakes? Summer cake ideas at the Betty Crocker website include easy ways with cake mix to create cakes that look like ice cream cones, watermelons, flip-flops and butterflies. Besides recipes there are templates, how-to graphics and videos at www.bettycrocker.com/Recipes/Courses/Dessert-Recipes/Summer-Birthday-Cakes.
ICE CREAM CONE CAKES
1 box rainbow chip cake mix, or any flavor preferred
Water, vegetable oil and eggs called for on cake-mix box
24 flat-bottom ice cream cones
Homemade or canned frosting
Heat oven to 350 F. Place a paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed. Divide batter evenly among muffin cups (two-thirds full). Place ice cream cone upside down on batter in each cup. Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean. Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cakes. After frosting, sprinkle the cone cakes with graham cracker crumbs, mini chocolate chips, chopped nuts or another favorite topping.