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Today's Topics:
1. Carrot Cake (Mary Ann Robinson)
2. Blue Ribbon Carrot Cake (Mary Ann Robinson)
3. CALVIN'S CARROT CAKE (Mary Ann Robinson)
4. Chantilly Carrot Cake (Mary Ann Robinson)
5. CARROT CAKE WITH Vanilla Philly Frosting (Mary Ann Robinson)
6. Chocolate Heath Cake (marilyn deweese)
7. refreezing chicken legs, is it safe? (Troy Sullivan)
8. Re: refreezing chicken legs, is it safe? (Allison Fallin)
9. Re: refreezing chicken legs, is it safe? (Helen Whitehead)
10. CARROT PINEAPPLE BREAD (Helen Whitehead)
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Message: 1
Date: Sun, 12 Aug 2012 13:43:35 -0400
From: "Mary Ann Robinson" <[email protected]>
To: <[email protected]>
Subject: [CnD] Carrot Cake
Message-ID: <52C9F29B3EF74E0DB9E787882745CE48@maryannslptp>
Content-Type: text/plain; charset="iso-8859-1"
Carrot Cake
1 cup all purpose flour
1 cup whole wheat flour
2 tea spoons baking powder
1 tea spoon baking soda
2 tea spoons cinamon
2 cups sugar
4 eggs
1 and a quarter cups vegetable oil
3 cups shredded carots
In a large mixing bowl combine flours, sugar,cinamon, baking powder and
baking soda -- mix well.
In separate mixing bowl combine the oil and eggs and beat thoroughly.
Slowly pore the oil and eggs mixture into the dry mixture, mixing well and
taking care to dissolve any lumps. Mix well. Add the carots and mix well
again.
Pore into greased 9" cake pan and bake for about 50 minutes at 375
degreesF.
------------------------------
Message: 2
Date: Sun, 12 Aug 2012 13:50:49 -0400
From: "Mary Ann Robinson" <[email protected]>
To: <[email protected]>
Subject: [CnD] Blue Ribbon Carrot Cake
Message-ID: <92C1521377EA417DACDC6B57F1D9E08D@maryannslptp>
Content-Type: text/plain; charset="iso-8859-1"
BLUE RIBBON CARROT CAKE
Freeze now and frost later, or frost and refrigerate for several days. 2
tsp. baking
soda 2 tsp. cinnamon 1/2 tsp. salt 3 eggs 3/4 c. vegetable oil 3/4 c.
buttermilk
2 c. sugar 2 tsp. vanilla extract 1 (8 oz.) can crushed pineapple, drained
2 c. grated
carrots 3 1/2 oz. shredded coconut 1 c. coarsely chopped walnuts (4 oz.)
Buttermilk
Glaze, see below Cream Cheese Frosting, see below
BUTTERMILK GLAZE:
1 c. sugar
1/2 tsp. baking soda
1/2 c. buttermilk
1/4 lb. butter
1 tbsp. corn syrup
1 tsp. vanilla extract
CREAM CHEESE FROSTING:
1/4 lb. butter, room temperature
1 (8 oz.) pkg. cream cheese, room temperature
1 tsp. vanilla extract
2 c. powdered sugar
1 tsp. orange juice
1 tsp. grated orange peel
Preheat oven to 350 degrees (175C). Generously grease 13 x 9 inch baking
dish or
two 9-inch cake pans; set aside. Sift flour, baking soda, cinnamon and
salt together;
set aside. In a large bowl, beat eggs. Add oil, buttermilk, sugar and
vanilla; mix
well. Add flour mixture, pineapple, carrots, coconut and walnuts. Stir
well. Pour
into prepared baking dish or pans. Bake 55 minutes or until wooden pick
inserted
in center comes out clean. While cake is baking, prepare Buttermilk Glaze.
Remove
cake from oven and slowly pour glaze over hot cake. Cool cake in pan until
glaze
is totally absorbed, about 15 minutes. Turn out of pan, if desired. Cool
completely.
May be frozen. Prepare Cream Cheese Frosting. Frost cake. Refrigerate
until frosting
is set. May be refrigerated several days. Serve chilled. Makes 20 to 24
servings.
Buttermilk Glaze: In a small saucepan, combine sugar, baking soda,
buttermilk, butter
and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally.
Remove from
heat and stir in vanilla.
Cream Cheese Frosting: Cream butter and cream cheese until fluffy. Add
vanilla, powdered
sugar, orange juice and orange peel. Mix until smooth.
------------------------------
Message: 3
Date: Sun, 12 Aug 2012 13:52:13 -0400
From: "Mary Ann Robinson" <[email protected]>
To: <[email protected]>
Subject: [CnD] CALVIN'S CARROT CAKE
Message-ID: <4F11F77A3CD8459B9013BAABFF689567@maryannslptp>
Content-Type: text/plain; charset="iso-8859-1"
CALVIN'S CARROT CAKE 2 cups sugar
1 1/3 cups vegetable oil
4 eggs
2 cups cake flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
3 cups grated carrots
Grease
and flour 9 x 13 pan. Preheat oven to 350 degrees. Mix together sugar,
eggs and
oil. Add flour, soda, cinnamon, salt, and carrots. Pour batter into
prepared pan
and bake for one hour. Cool cake at least one hour before icing.
------------------------------
Message: 4
Date: Sun, 12 Aug 2012 14:00:06 -0400
From: "Mary Ann Robinson" <[email protected]>
To: <[email protected]>
Subject: [CnD] Chantilly Carrot Cake
Message-ID: <7F03D15229B641D5807AD08E83193F9A@maryannslptp>
Content-Type: text/plain; charset="iso-8859-1"
Chantilly Carrot Cake
Cake
1 box French vanilla cake mix
1 small box vanilla instant pudding and pie filling mix
4 eggs
1 cup water
1/3 cup vegetable oil
2 cups grated fresh carrots
Frosting
1 (15 1/2 ounce) can crushed pineapple, undrained
1 large box vanilla instant pudding and pie filling
1/2 cup chopped pecans
1 (12 ounce) container Cool Whip, thawed
Pineapple tidbits, for garnish
Mint leaves, for garnish
Preheat oven to 350 degrees F. Grease and flour three 9-inch round cake
pans.
For cake, combine cake mix, small box of pudding mix, eggs, water and oil
in large
bowl. Beat at low speed with electric mixer until moistened. Beat at
medium speed
for 2 minutes. Fold carrots into batter. Divide evenly into pans. Bake for
25 to
30 minutes or until wooden pick inserted in center comes out clean. Cool
in pans
15 minutes. Invert onto cooling racks. Cool completely.
For frosting, combine crushed pineapple, large box pudding mix and pecans
in large
bowl. Fold in Cool Whip. Place one cake layer on serving plate. Spread
with one-fourth
of frosting (about 1 1/2 cups). Repeat layering two more times. Frost
sides with
remaining frosting. Garnish with pineapple tidbits and mint leaves.
Refrigerate until
ready to serve.
------------------------------
Message: 5
Date: Sun, 12 Aug 2012 14:03:29 -0400
From: "Mary Ann Robinson" <[email protected]>
To: <[email protected]>
Subject: [CnD] CARROT CAKE WITH Vanilla Philly Frosting
Message-ID: <3A04D32E423845EDB7335518AABB0C70@maryannslptp>
Content-Type: text/plain; charset="iso-8859-1"
CARROT CAKE WITH Vanilla Philly Frosting
1 (two-layer size) yellow cake mix
1 1/4 cups Miracle Whip Salad Dressing
4 eggs
1/4 cup cold water
2 teaspoons ground cinnamon
2 cups finely shredded carrots
1/2 cup chopped walnuts
Vanilla Philly Frosting (recipe follows)
In large bowl of electric mixer, combine cake mix, salad dressing,
eggs, water and cinnamon, mixing at medium speed until well blended.
Stir in carrots and walnuts. Pour into greased 13x9 inch baking pan.
Bake 350 degrees F for 35 minutes or until wooden pick inserted in
center comes out clean. Cool.
Frost with Vanilla Philly Frosting.
VANILLA PHILLY FROSTING
1 (3-oz.) pkg. Philadelphia Brand Cream Cheese, softened
1 tablespoon milk
1/2 teaspoon vanilla
3 cups sifted powdered sugar
Combine cream cheese, milk and vanilla, mixing until well blended.
Gradually add sugar, beating until light and fluffy.
Makes 10 to 12 servings
------------------------------
Message: 6
Date: Sun, 12 Aug 2012 15:43:50 -0500
From: "marilyn deweese" <[email protected]>
To: <[email protected]>
Cc: [email protected]
Subject: [CnD] Chocolate Heath Cake
Message-ID: <2073363A2E32491DAACCC2C72DD7ED28@n329629a609ae4>
Content-Type: text/plain; charset="iso-8859-1"
Chocolate Heath Cake
1 pkg chocolate cake mix
14 oz. Sweetened condensed milk
6 oz. Heath Bits 'O Brickle
4 Heath Candy bars
8 oz. Cool Whip
Bake cake as directed on box. As soon as cake comes out of the oven, punch
holes in the top of the cake with a straw. Spread condensed milk on top.
Sprinkle package of brickle chips on top of cake. Cool cake.
Spread cool whip on top. Chop Heath Bars and spread on top of cake.
Keep refrigerated. From Jackie.
------------------------------
Message: 7
Date: Sun, 12 Aug 2012 17:43:30 -0400
From: "Troy Sullivan" <[email protected]>
To: <[email protected]>
Subject: [CnD] refreezing chicken legs, is it safe?
Message-ID: <0BC1743360E7408CB7A3B5ECABA997E1@yourc69ca1e42f>
Content-Type: text/plain; charset="iso-8859-1"
I bought a pack of chicken drumsticks at the store. Today I unthawed them
and baked some, there were a lot so I just put what I didn't use in a
freezer bag, and refroze.
some of them didn't even unthaw all the way. Is this ok? or should I toss
the unused portion out.
Thanks.
Troy
------------------------------
Message: 8
Date: Sun, 12 Aug 2012 16:55:12 -0500
From: "Allison Fallin" <[email protected]>
To: <[email protected]>
Subject: Re: [CnD] refreezing chicken legs, is it safe?
Message-ID: <19E512C9083846F28EBF83416AEEA30A@DHGDN7G1>
Content-Type: text/plain; charset="iso-8859-1"
I'd refreeze them. Especially if they didn't thaw completely.
----- Original Message -----
From: "Troy Sullivan" <[email protected]>
To: <[email protected]>
Sent: Sunday, August 12, 2012 4:43 PM
Subject: [CnD] refreezing chicken legs, is it safe?
I bought a pack of chicken drumsticks at the store. Today I unthawed them
and baked some, there were a lot so I just put what I didn't use in a
freezer bag, and refroze.
some of them didn't even unthaw all the way. Is this ok? or should I toss
the unused portion out.
Thanks.
Troy
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------------------------------
Message: 9
Date: Sun, 12 Aug 2012 19:27:05 -0400
From: "Helen Whitehead" <[email protected]>
To: <[email protected]>
Subject: Re: [CnD] refreezing chicken legs, is it safe?
Message-ID: <98674366DE0A4F9A83B55112F229D9AE@HelenPC>
Content-Type: text/plain; format=flowed; charset="iso-8859-1";
reply-type=original
If they're not completely thawed, I'd refreeze them.
----- Original Message -----
From: "Troy Sullivan" <[email protected]>
To: <[email protected]>
Sent: Sunday, August 12, 2012 5:43 PM
Subject: [CnD] refreezing chicken legs, is it safe?
I bought a pack of chicken drumsticks at the store. Today I unthawed them
and baked some, there were a lot so I just put what I didn't use in a
freezer bag, and refroze.
some of them didn't even unthaw all the way. Is this ok? or should I toss
the unused portion out.
Thanks.
Troy
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Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
------------------------------
Message: 10
Date: Sun, 12 Aug 2012 19:40:39 -0400
From: "Helen Whitehead" <[email protected]>
To: "cooking-in-the-dark" <[email protected]>
Subject: [CnD] CARROT PINEAPPLE BREAD
Message-ID: <27DC35BE28674AB4A8717F5FD4EFFFB9@HelenPC>
Content-Type: text/plain; format=flowed; charset="iso-8859-1";
reply-type=original
CARROT PINEAPPLE BREAD
3 eggs -- beaten fluffy
2 C sugar
1 C oil
2 C carrots -- finely grated
1 Sm Can crushed pineapple --undrained
3 C flour
1 Tsp baking soda
1 Tsp cinnamon
1 Tsp salt
1 Tsp vanilla
1 C chopped nuts
Preheat oven to 325 degrees. Grease and line
2 9x5x3 loaf pans; set aside.
Add sugar and oil to eggs; mix well. Add
carrots and pineapple.
In a separate bowl mix flour, baking soda,
cinnamon, salt, and vanilla. Gently blend
into wet mixture. Stir in nuts.
Pour batter into pans. Bake 1 hour. Cool 15
minutes before removing from pan. Leave paper
liner on until ready to serve. Cool well
before slicing.
------------------------------
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End of Cookinginthedark Digest, Vol 35, Issue 16
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