[CnD] Looking for a recipe
Someone shared a recipe earlier for a chocolate Coca Cola cake. I accidentally deleted it though and can’t get it back. That recipe sounded great. Can you please resend it? I’d appreciate it. Thank you in advance! Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Looking for a recipe
Hello, Does anybody have a sweet potato pie recipe they can share? We are having a soul food event at work on Wednesday and they are requesting that I bring a sweet potato pie. I could go and buy one, but I would rather make one. Thank you Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] looking for a recipe
I picked and pitted four cups of cherries which are in my freezer. Help! I'm looking for a cherry crisp recipe. Thanks. Juliette ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Looking for a recipe
Hi, I had a recipe that I made back in the late 70's called Pudding in a cloud cake. It was so yummy, but I don't have it anymore. Does anyone have that recipe? If you do, please send it along. Nancy Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Looking for a recipe: Cloud Cake – Dessert in just minutes!
this is what I've found through Google. Is this the one you're looking for? Cloud Cake – Dessert in just minutes! Posted at 6:06 pm by mothersapronstrings This dessert takes just a few minutes to whip up and a short bit of time in the refrigerator. It’s tasty! I had some challenges cutting the final project and with the 10oz angel food loaf it served about 8 people. My son decided it should be called a Cloud Cake but I think its really more like a Boston Cream Pie. CloudCake Ingredients: 1 pkg. (3.4 oz) instant vanilla pudding 1 1/2 c. cold milk 1 1/2 c. thawed whipped topping, divided 1 pkg. (10 oz) prepared angel food cake loaf 2 oz. semi-sweet chocolate squares, chopped Directions: 1. Cut the loaf into three horizontal layers with a bread knife. 2. Beat pudding mix and milk in medium-sized bowl with a whisk for 2 minutes. Stir in 1/2 c. whipped topping. Pudding mixture will be thick. 3. Place bottom cake layer on desired serving tray. Top with about that the pudding. Repeat second layer. Place top on cake. 4. Microwave chocolate and remaining cup of whipped topping on high for 30 seconds. Stir until chocolate is completely melted and mixture is smooth. Immediately spoon over the top of the cake letting it run down sides. 5. Refrigerate for one hour. - Original Message - From: "GARY WILLIAMS via Cookinginthedark" <cookinginthedark@acbradio.org> To: <cookinginthedark@acbradio.org> Sent: Wednesday, December 30, 2015 12:06 PM Subject: [CnD] Looking for a recipe Hi, I had a recipe that I made back in the late 70's called Pudding in a cloud cake. It was so yummy, but I don't have it anymore. Does anyone have that recipe? If you do, please send it along. Nancy Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Looking for a recipe using sweetened condensed milk
I have a can of sweetened condensed milk and I am looking for any recipes to use it in. Unfortunately the only recipes I have found uses either chocolate chips or graham crackers, which I don't have. Any recipes welcome. Thanks!. Shannon ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Looking for A Recipe Using Rollos and Pretzels
Yes foil works. I heat oven to 250 and cook for 5 minutes. I top with a pecan half but need to try the m and m. They taste great! Denise Millette On Dec 21, 2012, at 4:47 PM, Kimberly Qualls kimberly021...@gmail.com wrote: Thanks Dale...My fam is going to be so surprised, because in past years, i'm always the one to bring the drinks and paper products...I don't think they trust my cooking...lol...Won't they be surprised?...I'm going to use the white chocolate hug also, so keep your fingers crossed for me...Thanks to all for all of the recipes throughout the year, I REALLY appreciate it, and Merry Xmas and Happy Yule to everyone On 12/21/12, Dale cookinginthed...@att.net wrote: I imagine it would work with foil too. You might lightly spray the foil with a little vegetable spray just incase the chocolate melts a lot onto the foil. You want these to melt just enough where the candy is soft but not runny... and the pretzel and candy become one... These are delicious! dale At 02:10 PM 12/20/2012, you wrote: Would this work with foil instead of parchment Paper, since I don't have any at the moment?...Thanks, this sounds great On 12/20/12, Dale cookinginthed...@att.net wrote: Sandy, The way I make them is like this use the small twisted pretzels. I line a baking sheet with parchment paper, lay out the pretzels and put a rollo candy on each. I bake them in a 350 oven for about 4 to five minutes...just enough to soften the chocolate of the rollo so it will melt around the pretzel. I also make these using the same procedure using Hershey's kisses. After removing them from the oven with the Kisses, I top with a M M peanut candy... During the holidays you can get them in red and green! Your actual bake time will vary depending on your oven's temp. Enjoy, Dale ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Looking for A Recipe Using Rollos and Pretzels
I imagine it would work with foil too. You might lightly spray the foil with a little vegetable spray just incase the chocolate melts a lot onto the foil. You want these to melt just enough where the candy is soft but not runny... and the pretzel and candy become one... These are delicious! dale At 02:10 PM 12/20/2012, you wrote: Would this work with foil instead of parchment Paper, since I don't have any at the moment?...Thanks, this sounds great On 12/20/12, Dale cookinginthed...@att.net wrote: Sandy, The way I make them is like this use the small twisted pretzels. I line a baking sheet with parchment paper, lay out the pretzels and put a rollo candy on each. I bake them in a 350 oven for about 4 to five minutes...just enough to soften the chocolate of the rollo so it will melt around the pretzel. I also make these using the same procedure using Hershey's kisses. After removing them from the oven with the Kisses, I top with a M M peanut candy... During the holidays you can get them in red and green! Your actual bake time will vary depending on your oven's temp. Enjoy, Dale ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Looking for A Recipe Using Rollos and Pretzels
Thanks Dale...My fam is going to be so surprised, because in past years, i'm always the one to bring the drinks and paper products...I don't think they trust my cooking...lol...Won't they be surprised?...I'm going to use the white chocolate hug also, so keep your fingers crossed for me...Thanks to all for all of the recipes throughout the year, I REALLY appreciate it, and Merry Xmas and Happy Yule to everyone On 12/21/12, Dale cookinginthed...@att.net wrote: I imagine it would work with foil too. You might lightly spray the foil with a little vegetable spray just incase the chocolate melts a lot onto the foil. You want these to melt just enough where the candy is soft but not runny... and the pretzel and candy become one... These are delicious! dale At 02:10 PM 12/20/2012, you wrote: Would this work with foil instead of parchment Paper, since I don't have any at the moment?...Thanks, this sounds great On 12/20/12, Dale cookinginthed...@att.net wrote: Sandy, The way I make them is like this use the small twisted pretzels. I line a baking sheet with parchment paper, lay out the pretzels and put a rollo candy on each. I bake them in a 350 oven for about 4 to five minutes...just enough to soften the chocolate of the rollo so it will melt around the pretzel. I also make these using the same procedure using Hershey's kisses. After removing them from the oven with the Kisses, I top with a M M peanut candy... During the holidays you can get them in red and green! Your actual bake time will vary depending on your oven's temp. Enjoy, Dale ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Looking for A Recipe Using Rollos and Pretzels
I believe these are snacks, and you use the figure 8 type of salted pretzels, and put a Rollo candy in the center, and bake, but I do not have the time and temperature, or any other particulars; if any one has it, I'd really appreciate the entire recipe. Just got the end of what it is about, the way a friend said her neighbor told it to her. Courage is Fear that has said its prayers. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Tuesday, December 18, 2012 7:40 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] new here with a question about chocolate dipping Hi Charles. It was better for me, because I'm not the one who had chocolate to her elbows, he did! I honestly don't think there's a mess free way to do them, but they sure taste good when they're finished. Smile. He Dropped the peanut butter ball into the chocolate (gently of course) then rolled it around with a spoon. Then, when it was completely coated in chocolate, he scooped it up with the same spoon and placed it on wax paper. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Monday, December 17, 2012 8:17 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] new here with a question about chocolate dipping So, seeing as it went so much better, how did he do it? --- Be positive! When it comes to being defeated, if you think you're finished, you! are! finished! - Original Message - From: Jeri Milton jjmil...@cox.net To: cookinginthedark@acbradio.org Sent: Monday, December 17, 2012 9:07 PM Subject: Re: [CnD] new here with a question about chocolate dipping Hi Holly. Your singing my song here. I make peanut butter balls every year as well, and it is indeed a heck of a mess. I use to just use my fingers, but I really didn't want to do that anymore, so I tried using a tooth pick. I would stick it in the ball, then in the chocolate and sort of roll it around, but never letting go of the tooth pick. Well, that worked ok, but sometimes the peanut butter would get too soft in the warm chocolate and the tooth pick would either slide right off, or the ball would fall apart. I was going to ask this very question here, but thankfully this year, my hubby was home when I was making them so I recruited him to do it. It went so much faster that way. Smile. I'm interested to see what other suggestions others have on how to do this very messy task. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Holly Anderson Sent: Monday, December 17, 2012 11:56 AM To: cookinginthedark@acbradio.org Subject: [CnD] new here with a question about chocolate dipping Hi all. I'm new here. I'm going to start out by saying that I'm not great in the kitchen. I am just starting out, and I don't have a lot of confidence. I'm working on it, but just so you have a frame of reference. Every year for christmas I make peanut butter balls, these require dipping in chocolate. I was wondering if anyone has done this successfully and has any tips. Thanks for any help you can give. I've done it somewhat successfully in the past by using an egg separator, however, I'd like a better way if there is one. Thanks. Holly ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Looking for A Recipe Using Rollos and Pretzels
Sandy, The way I make them is like this use the small twisted pretzels. I line a baking sheet with parchment paper, lay out the pretzels and put a rollo candy on each. I bake them in a 350 oven for about 4 to five minutes...just enough to soften the chocolate of the rollo so it will melt around the pretzel. I also make these using the same procedure using Hershey's kisses. After removing them from the oven with the Kisses, I top with a M M peanut candy... During the holidays you can get them in red and green! Your actual bake time will vary depending on your oven's temp. Enjoy, Dale ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Looking for A Recipe Using Rollos and Pretzels
Would this work with foil instead of parchment Paper, since I don't have any at the moment?...Thanks, this sounds great On 12/20/12, Dale cookinginthed...@att.net wrote: Sandy, The way I make them is like this use the small twisted pretzels. I line a baking sheet with parchment paper, lay out the pretzels and put a rollo candy on each. I bake them in a 350 oven for about 4 to five minutes...just enough to soften the chocolate of the rollo so it will melt around the pretzel. I also make these using the same procedure using Hershey's kisses. After removing them from the oven with the Kisses, I top with a M M peanut candy... During the holidays you can get them in red and green! Your actual bake time will vary depending on your oven's temp. Enjoy, Dale ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] looking for cookie recipe
I used to have a orange cookie recipe. It had orange juice or rind in it. It was a roll out cookie and after baking you dipped the ends of the cookie in melted chocolate. If anyone has this or something similar, please post. Thanks! Shannon ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Looking For A Recipe: Broccoli Cheese Rice Recipe
I have a question about this recipe. I always get a little nervous if I don't precook the rice that is in a casserole. Do you think I can go ahead and precook this rice or will it turn gooey? Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead Sent: Sunday, November 11, 2012 5:19 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Looking For A Recipe: Broccoli Cheese Rice Recipe Broccoli Cheese Rice Recipe This easy casserole combines broccoli, rice, sweet onions, cheese, and cream of mushroom soup. It is a hand-me-down recipe (affectionately known as Goop) that is always requested for gatherings and potluck dinners. This can be put together hours ahead of time, and just let it rest on the counter until ready to bake. In fact, it will cook faster the longer you let it sit on the counter. It's simple, but quite addictive. Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour, 10 minutesPT1H10M Yield: 8 to 10 servings Ingredients: . 1 cup raw long-grain rice (not instant) . 4 Tablespoons (1/4 cup or 1/2 stick) butter, melted (liquefied, but cool) . 2 cups frozen chopped broccoli, thawed . 1 cup diced sweet onions . 1 can cream of mushroom soup (undiluted) . 1 soup can, full of water . 8 ounces Velveeta (processed cheese food) cheese, cut into 1/2-inch cubes . 1/2 teaspoon salt Preparation: Preheat oven to 375 F. Mix rice and melted butter together in oven-proof casserole (a 3-quart covered casserole or Dutch oven should do it). Mix in broccoli, sweet onions, mushroom soup, water, cheese, and salt until well-combined. Cover tightly and bake about 1 to 1-1/4 hours in preheated oven, stirring once mid-way through cooking. Cooking time may vary depending on how long mixture sits before baking. The longer it sits, the less cooking time is needed. Always test rice for doneness before serving. Cooking times vary with different ovens and casserole dishes, and you do not want any surprises. Recipe may be doubled. Yield: 8 to 10 servings Variation: You may also add fresh, peeled raw shrimp or cooked chicken cubes for extra protein. Note: This can be put together hours ahead of time, and just let rest on the counter until ready to cook. In fact, it will cook faster the longer you let it sit on the counter. Broccoli Cheese Rice Recipe Photo C 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc. - Original Message - From: Jeri Milton jjmil...@cox.net To: cookinginthedark@acbradio.org Sent: Sunday, November 11, 2012 5:06 AM Subject: [CnD] Looking For A Recipe I think the Ritz Broccoli Casserole sounds great and I may make that as a side for Thanksgiving, but I'm looking for a Broccoli, Cheese and Rice Casserole. I had one years ago and it was so good! I need it to feed about twelve to fifteen people. Anybody have one? Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Looking For A Recipe
I think the Ritz Broccoli Casserole sounds great and I may make that as a side for Thanksgiving, but I'm looking for a Broccoli, Cheese and Rice Casserole. I had one years ago and it was so good! I need it to feed about twelve to fifteen people. Anybody have one? Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Looking For A Recipe: Broccoli Cheese Rice Recipe
Broccoli Cheese Rice Recipe This easy casserole combines broccoli, rice, sweet onions, cheese, and cream of mushroom soup. It is a hand-me-down recipe (affectionately known as Goop) that is always requested for gatherings and potluck dinners. This can be put together hours ahead of time, and just let it rest on the counter until ready to bake. In fact, it will cook faster the longer you let it sit on the counter. It's simple, but quite addictive. Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour, 10 minutesPT1H10M Yield: 8 to 10 servings Ingredients: . 1 cup raw long-grain rice (not instant) . 4 Tablespoons (1/4 cup or 1/2 stick) butter, melted (liquefied, but cool) . 2 cups frozen chopped broccoli, thawed . 1 cup diced sweet onions . 1 can cream of mushroom soup (undiluted) . 1 soup can, full of water . 8 ounces Velveeta (processed cheese food) cheese, cut into 1/2-inch cubes . 1/2 teaspoon salt Preparation: Preheat oven to 375 F. Mix rice and melted butter together in oven-proof casserole (a 3-quart covered casserole or Dutch oven should do it). Mix in broccoli, sweet onions, mushroom soup, water, cheese, and salt until well-combined. Cover tightly and bake about 1 to 1-1/4 hours in preheated oven, stirring once mid-way through cooking. Cooking time may vary depending on how long mixture sits before baking. The longer it sits, the less cooking time is needed. Always test rice for doneness before serving. Cooking times vary with different ovens and casserole dishes, and you do not want any surprises. Recipe may be doubled. Yield: 8 to 10 servings Variation: You may also add fresh, peeled raw shrimp or cooked chicken cubes for extra protein. Note: This can be put together hours ahead of time, and just let rest on the counter until ready to cook. In fact, it will cook faster the longer you let it sit on the counter. Broccoli Cheese Rice Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc. - Original Message - From: Jeri Milton jjmil...@cox.net To: cookinginthedark@acbradio.org Sent: Sunday, November 11, 2012 5:06 AM Subject: [CnD] Looking For A Recipe I think the Ritz Broccoli Casserole sounds great and I may make that as a side for Thanksgiving, but I'm looking for a Broccoli, Cheese and Rice Casserole. I had one years ago and it was so good! I need it to feed about twelve to fifteen people. Anybody have one? Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Looking For A Recipe
Yes, but you'll have to double it to reach that many folks. This is the recipe that I think of when the menu item is mentioned, as it's the one my grandmother used to make. Mrs. Masseys Broccoli-Rice Casserole NOTE: A holiday classic, no one knows where Althea Massey got this recipe, though it originally called for a medium jar of Cheese Whiz, so it can't be too old. Diced celery and diced green onion can be added for extra flavor. Serving Size: 6 Amount Measure Ingredient -- Preparation Method ½ cup rice, instant 10 ounces frozen broccoli -- chopped 1 can cream of mushroom soup, condensed 1 medium onion -- diced 4 tablespoons Butter 10 ounces Velveeta or Velveeta Light -- cubed Preheat oven to 300. Cook broccoli. Cook rice. Chop onion and sauté in butter. Blend everything well, mixing in the broccoli in last. Bake in oven till bubbly- 30-60 min. This recipe is fine if pre-made. Nutritional Information Per Serving: 271 Calories, 16.6g Fat, (54.5 calories from fat) 12g Protein, 19.8g Carbohydrates, 46mg Cholesterol, 1218mg Sodium -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Sunday, November 11, 2012 4:06 AM To: cookinginthedark@acbradio.org Subject: [CnD] Looking For A Recipe I think the Ritz Broccoli Casserole sounds great and I may make that as a side for Thanksgiving, but I'm looking for a Broccoli, Cheese and Rice Casserole. I had one years ago and it was so good! I need it to feed about twelve to fifteen people. Anybody have one? Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] looking for a recipe
I am looking for a pineapple casserole recipe. Can anyone help? Lois ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] looking for a recipe
like a dessert or what - Original Message - From: Lois w5...@sbcglobal.net To: cookinginthedark cookinginthedark@acbradio.org Sent: Monday, June 11, 2012 4:28 PM Subject: [CnD] looking for a recipe I am looking for a pineapple casserole recipe. Can anyone help? Lois ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] looking for a recipe for a bread dough with an overnight resting period
I know that sounds strange, here's what I need. A recipe for a good French bread that has an overnight in the refrigerator rest/rise. Any help would be wonderful. In a pinch for time. cj ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] looking for a recipe for a bread dough with an overnight resting period
Hi Carla, Any of the no-jknead, slow-rise recipes should work well for you, and the bread is amazing! Here's the famous recipe that Mark Bitman published a couple years ago in the New York Times. Enjoy! Penny The Minimalist The Secret of Great Bread: Let Time Do the Work By MARK BITTMAN Published: November 8, 2006 in the New York Times INNOVATIONS in bread baking are rare. In fact, the 6,000-year-old process hasn't changed much since Pasteur made the commercial production of standardized yeast possible in 1859. The introduction of the gas stove, the electric mixer and the food processor made the process easier, faster and more reliable. I'm not counting sliced bread as a positive step, but Jim Lahey's method may be the greatest thing since. This story began in late September when Mr. Lahey sent an e-mail message inviting me to attend a session of a class he was giving at Sullivan Street Bakery, which he owns, at 533 West 47th Street in Manhattan. His wording was irresistible: I'll be teaching a truly minimalist breadmaking technique that allows people to make excellent bread at home with very little effort. The method is surprisingly simple - I think a 4-year-old could master it - and the results are fantastic. I set up a time to visit Mr. Lahey, and we baked together, and the only bad news is that you cannot put your 4-year-old to work producing bread for you. The method is complicated enough that you would need a very ambitious 8-year-old. But the results are indeed fantastic. Mr. Lahey's method is striking on several levels. It requires no kneading. (Repeat: none.) It uses no special ingredients, equipment or techniques. It takes very little effort. It accomplishes all of this by combining a number of unusual though not unheard of features. Most notable is that you'll need about 24 hours to create a loaf; time does almost all the work. Mr. Lahey's dough uses very little yeast, a quarter teaspoon (you almost never see a recipe with less than a teaspoon), and he compensates for this tiny amount by fermenting the dough very slowly. He mixes a very wet dough, about 42 percent water, which is at the extreme high end of the range that professional bakers use to create crisp crust and large, well-structured crumb, both of which are evident in this loaf. The dough is so sticky that you couldn't knead it if you wanted to. It is mixed in less than a minute, then sits in a covered bowl, undisturbed, for about 18 hours. It is then turned out onto a board for 15 minutes, quickly shaped (I mean in 30 seconds), and allowed to rise again, for a couple of hours. Then it's baked. That's it. I asked Harold McGee, who is an amateur breadmaker and best known as the author of On Food and Cooking (Scribner, 2004), what he thought of this method. His response: It makes sense. The long, slow rise does over hours what intensive kneading does in minutes: it brings the gluten molecules into side-by-side alignment to maximize their opportunity to bind to each other and produce a strong, elastic network. The wetness of the dough is an important piece of this because the gluten molecules are more mobile in a high proportion of water, and so can move into alignment easier and faster than if the dough were stiff. That's as technical an explanation as I care to have, enough to validate what I already knew: Mr. Lahey's method is creative and smart. But until this point, it's not revolutionary. Mr. McGee said he had been kneading less and less as the years have gone by, relying on time to do the work for him. Charles Van Over, author of the authoritative book on food-processor dough making, The Best Bread Ever (Broadway, 1997), long ago taught me to make a very wet dough (the food processor is great at this) and let it rise slowly. And, as Mr. Lahey himself notes, The Egyptians mixed their batches of dough with a hoe. What makes Mr. Lahey's process revolutionary is the resulting combination of great crumb, lightness, incredible flavor - long fermentation gives you that - and an enviable, crackling crust, the feature of bread that most frequently separates the amateurs from the pros. My bread has often had thick, hard crusts, not at all bad, but not the kind that shatter when you bite into them. Producing those has been a bane of the amateur for years, because it requires getting moisture onto the bread as the crust develops. To get that kind of a crust, professionals use steam-injected ovens. At home I have tried brushing the dough with water (a hassle and ineffective); spraying it (almost as ineffective and requiring frequent attention); throwing ice cubes on the floor of the oven (not good for the oven, and not far from ineffective); and filling a pot with stones and preheating it, then pouring boiling water over the stones to create a wet sauna (quite effective but dangerous, physically challenging and space-consuming). I was discouraged from using La Cloche, a covered stoneware dish, by my long-standing disinclination
Re: [CnD] looking for a recipe for a bread dough with an overnight resting period
Thanks Penny. These are wonderful. We are having company and a big dinner, I'll report everything on Monday, hope I can make all the goodies I'm wanting to. cj - Original Message - From: Penny Reeder penny.ree...@gmail.com To: cookinginthedark@acbradio.org Sent: Thursday, November 10, 2011 6:33 PM Subject: Re: [CnD] looking for a recipe for a bread dough with an overnight resting period Hi Carla, Any of the no-jknead, slow-rise recipes should work well for you, and the bread is amazing! Here's the famous recipe that Mark Bitman published a couple years ago in the New York Times. Enjoy! Penny The Minimalist The Secret of Great Bread: Let Time Do the Work By MARK BITTMAN Published: November 8, 2006 in the New York Times INNOVATIONS in bread baking are rare. In fact, the 6,000-year-old process hasn't changed much since Pasteur made the commercial production of standardized yeast possible in 1859. The introduction of the gas stove, the electric mixer and the food processor made the process easier, faster and more reliable. I'm not counting sliced bread as a positive step, but Jim Lahey's method may be the greatest thing since. This story began in late September when Mr. Lahey sent an e-mail message inviting me to attend a session of a class he was giving at Sullivan Street Bakery, which he owns, at 533 West 47th Street in Manhattan. His wording was irresistible: I'll be teaching a truly minimalist breadmaking technique that allows people to make excellent bread at home with very little effort. The method is surprisingly simple - I think a 4-year-old could master it - and the results are fantastic. I set up a time to visit Mr. Lahey, and we baked together, and the only bad news is that you cannot put your 4-year-old to work producing bread for you. The method is complicated enough that you would need a very ambitious 8-year-old. But the results are indeed fantastic. Mr. Lahey's method is striking on several levels. It requires no kneading. (Repeat: none.) It uses no special ingredients, equipment or techniques. It takes very little effort. It accomplishes all of this by combining a number of unusual though not unheard of features. Most notable is that you'll need about 24 hours to create a loaf; time does almost all the work. Mr. Lahey's dough uses very little yeast, a quarter teaspoon (you almost never see a recipe with less than a teaspoon), and he compensates for this tiny amount by fermenting the dough very slowly. He mixes a very wet dough, about 42 percent water, which is at the extreme high end of the range that professional bakers use to create crisp crust and large, well-structured crumb, both of which are evident in this loaf. The dough is so sticky that you couldn't knead it if you wanted to. It is mixed in less than a minute, then sits in a covered bowl, undisturbed, for about 18 hours. It is then turned out onto a board for 15 minutes, quickly shaped (I mean in 30 seconds), and allowed to rise again, for a couple of hours. Then it's baked. That's it. I asked Harold McGee, who is an amateur breadmaker and best known as the author of On Food and Cooking (Scribner, 2004), what he thought of this method. His response: It makes sense. The long, slow rise does over hours what intensive kneading does in minutes: it brings the gluten molecules into side-by-side alignment to maximize their opportunity to bind to each other and produce a strong, elastic network. The wetness of the dough is an important piece of this because the gluten molecules are more mobile in a high proportion of water, and so can move into alignment easier and faster than if the dough were stiff. That's as technical an explanation as I care to have, enough to validate what I already knew: Mr. Lahey's method is creative and smart. But until this point, it's not revolutionary. Mr. McGee said he had been kneading less and less as the years have gone by, relying on time to do the work for him. Charles Van Over, author of the authoritative book on food-processor dough making, The Best Bread Ever (Broadway, 1997), long ago taught me to make a very wet dough (the food processor is great at this) and let it rise slowly. And, as Mr. Lahey himself notes, The Egyptians mixed their batches of dough with a hoe. What makes Mr. Lahey's process revolutionary is the resulting combination of great crumb, lightness, incredible flavor - long fermentation gives you that - and an enviable, crackling crust, the feature of bread that most frequently separates the amateurs from the pros. My bread has often had thick, hard crusts, not at all bad, but not the kind that shatter when you bite into them. Producing those has been a bane of the amateur for years, because it requires getting moisture onto the bread as the crust develops. To get that kind of a crust, professionals use steam-injected ovens. At home I have tried brushing the dough with water (a hassle and ineffective); spraying it (almost as ineffective and requiring
[CnD] looking for a recipe
I'm looking for a recipe for orange cream cheese danish. If someone could help I'd appreciate it. Judy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Looking for a Recipe
Does anyone have a recipe for banana nut bread with butterscotch chips? My mom has made it for years, and it is out of this world! She can't find her recipe, and my copy was on my note taker, which crashed. Thank you in advance for any contributions. Elizabeth ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] looking for a recipe
Does anyone have some good recipes tried and liked using pork loin? Not tenderloin. Thanks. Lovette ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Looking For A Recipe!
Are you talking about a pressure cooker in this recipe? Anna - Original Message - From: Jean Marcley jmarc...@juno.com To: cookinginthedark@acbradio.org Sent: Monday, October 25, 2010 6:35 PM Subject: Re: [CnD] Looking For A Recipe! Beef Stroganoff 2 lbs. round steak or stew meat cut into 1-inch cubes 3 tbs. oil 2 tbs. flour 2 tbs. tomato paste ¾ lb. fresh mushrooms, sliced 1 tbs. Worcestershire sauce 1 large onion, chopped 1 clove garlic, minced s P to taste ¼ cup red wine 1 cup sour cream Dredge beef in flour. Heat cooker; add oil and brown meat ; stir in onion, mushrooms, garlic, tomato paste, Worcestershire and wine; blend thoroughly. Cover and cook about 45 minutes to 1 hour (depending on tenderness of beef) Remove lid; stir in sour cream and blend well. Serve over egg noodles (if you like them). - Original Message - From: Mairlyn mldeweese1...@frontier.com To: cookinginthedark@acbradio.org Cc: recipe-ramp...@yahoogroups.com Sent: Monday, October 25, 2010 5:19 PM Subject: [CnD] Looking For A Recipe! If anyone has it, I'd like to have a beef stroganoff recipe; the one with beef, and not ground beef. Thank you. Marilyn ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 8.5.448 / Virus Database: 271.1.1/3219 - Release Date: 10/25/10 18:34:00 Get Free Email with Video Mail Video Chat! http://www.juno.com/freeemail?refcd=JUTAGOUT1FREM0210 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Looking For A Recipe!
I revised it for cooking it in a pot. I forgot to change the word cooker to pot. If you make this in a pressure cooker, it only cooks for 20 minutes under pressure. Jean - Original Message - From: Anna annagala...@sasktel.net To: cookinginthedark@acbradio.org Sent: Saturday, October 30, 2010 9:06 AM Subject: Re: [CnD] Looking For A Recipe! Are you talking about a pressure cooker in this recipe? Anna - Original Message - From: Jean Marcley jmarc...@juno.com To: cookinginthedark@acbradio.org Sent: Monday, October 25, 2010 6:35 PM Subject: Re: [CnD] Looking For A Recipe! Beef Stroganoff 2 lbs. round steak or stew meat cut into 1-inch cubes 3 tbs. oil 2 tbs. flour 2 tbs. tomato paste ¾ lb. fresh mushrooms, sliced 1 tbs. Worcestershire sauce 1 large onion, chopped 1 clove garlic, minced s P to taste ¼ cup red wine 1 cup sour cream Dredge beef in flour. Heat cooker; add oil and brown meat ; stir in onion, mushrooms, garlic, tomato paste, Worcestershire and wine; blend thoroughly. Cover and cook about 45 minutes to 1 hour (depending on tenderness of beef) Remove lid; stir in sour cream and blend well. Serve over egg noodles (if you like them). - Original Message - From: Mairlyn mldeweese1...@frontier.com To: cookinginthedark@acbradio.org Cc: recipe-ramp...@yahoogroups.com Sent: Monday, October 25, 2010 5:19 PM Subject: [CnD] Looking For A Recipe! If anyone has it, I'd like to have a beef stroganoff recipe; the one with beef, and not ground beef. Thank you. Marilyn ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 8.5.448 / Virus Database: 271.1.1/3219 - Release Date: 10/25/10 18:34:00 Get Free Email with Video Mail Video Chat! http://www.juno.com/freeemail?refcd=JUTAGOUT1FREM0210 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 8.5.449 / Virus Database: 271.1.1/3227 - Release Date: 10/30/10 06:34:00 2010 Credit Scores Click to View Your 2010 Credit Scores Now! All 3 Scores FREE ! http://thirdpartyoffers.juno.com/TGL3141/4ccc445e9fd565037f5st04vuc ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Looking For A Recipe!
Marilyn, here's the one I made yesterday for dinner. I got it from the internet some time ago. It's good! But I dice the onion, rather than slice it. QUICK AND EASY STROGANOFF AND NOODLES Ingredients: . 1 pound lean thin steak, cut in strips . 1 medium onion, sliced . 1 clove garlic, minced . 1 can (10 3/4 ounces) cream of mushroom soup . 1 cup sour cream . 2 tablespoons ketchup . 2 teaspoons Worcestershire sauce . 1 can (4 ounces) mushrooms, undrained . 6 ounces noodles, cooked and drained . 1 tablespoon butter Preparation: In a skillet in a small amount of oil, brown meat. Add onion and garlic and cook just until tender. Combine soup, sour cream, ketchup, Worcestershire sauce, and mushrooms with liquid; stir to blend. Pour over the meat and heat through. Toss noodles with the butter. Serve in separate serving bowls or chafing dishes. Serves 4. Later. E-Mail: hwhiteh...@cogeco.ca Windows Live Messenger: helenrolo1...@hotmail.com Skype: honeybunny1958 - Original Message - From: Mairlyn mldeweese1...@frontier.com To: cookinginthedark@acbradio.org Cc: recipe-ramp...@yahoogroups.com Sent: Monday, October 25, 2010 8:19 PM Subject: [CnD] Looking For A Recipe! If anyone has it, I'd like to have a beef stroganoff recipe; the one with beef, and not ground beef. Thank you. Marilyn ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Looking For A Recipe!
I used stewing beef yesterday because I had no steak. It just took a little longer to brown it, but it still turned out good. Later. E-Mail: hwhiteh...@cogeco.ca Windows Live Messenger: helenrolo1...@hotmail.com Skype: honeybunny1958 - Original Message - From: Helen Whitehead hwhiteh...@cogeco.ca To: cookinginthedark@acbradio.org Sent: Tuesday, October 26, 2010 7:03 AM Subject: Re: [CnD] Looking For A Recipe! Marilyn, here's the one I made yesterday for dinner. I got it from the internet some time ago. It's good! But I dice the onion, rather than slice it. QUICK AND EASY STROGANOFF AND NOODLES Ingredients: . 1 pound lean thin steak, cut in strips . 1 medium onion, sliced . 1 clove garlic, minced . 1 can (10 3/4 ounces) cream of mushroom soup . 1 cup sour cream . 2 tablespoons ketchup . 2 teaspoons Worcestershire sauce . 1 can (4 ounces) mushrooms, undrained . 6 ounces noodles, cooked and drained . 1 tablespoon butter Preparation: In a skillet in a small amount of oil, brown meat. Add onion and garlic and cook just until tender. Combine soup, sour cream, ketchup, Worcestershire sauce, and mushrooms with liquid; stir to blend. Pour over the meat and heat through. Toss noodles with the butter. Serve in separate serving bowls or chafing dishes. Serves 4. Later. E-Mail: hwhiteh...@cogeco.ca Windows Live Messenger: helenrolo1...@hotmail.com Skype: honeybunny1958 - Original Message - From: Mairlyn mldeweese1...@frontier.com To: cookinginthedark@acbradio.org Cc: recipe-ramp...@yahoogroups.com Sent: Monday, October 25, 2010 8:19 PM Subject: [CnD] Looking For A Recipe! If anyone has it, I'd like to have a beef stroganoff recipe; the one with beef, and not ground beef. Thank you. Marilyn ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Looking For A Recipe!
If anyone has it, I'd like to have a beef stroganoff recipe; the one with beef, and not ground beef. Thank you. Marilyn ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Looking For A Recipe!
Beef Stroganoff 2 lbs. round steak or stew meat cut into 1-inch cubes 3 tbs. oil 2 tbs. flour 2 tbs. tomato paste ¾ lb. fresh mushrooms, sliced 1 tbs. Worcestershire sauce 1 large onion, chopped 1 clove garlic, minced s P to taste ¼ cup red wine 1 cup sour cream Dredge beef in flour. Heat cooker; add oil and brown meat ; stir in onion, mushrooms, garlic, tomato paste, Worcestershire and wine; blend thoroughly. Cover and cook about 45 minutes to 1 hour (depending on tenderness of beef) Remove lid; stir in sour cream and blend well. Serve over egg noodles (if you like them). - Original Message - From: Mairlyn mldeweese1...@frontier.com To: cookinginthedark@acbradio.org Cc: recipe-ramp...@yahoogroups.com Sent: Monday, October 25, 2010 5:19 PM Subject: [CnD] Looking For A Recipe! If anyone has it, I'd like to have a beef stroganoff recipe; the one with beef, and not ground beef. Thank you. Marilyn ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 8.5.448 / Virus Database: 271.1.1/3219 - Release Date: 10/25/10 18:34:00 Get Free Email with Video Mail Video Chat! http://www.juno.com/freeemail?refcd=JUTAGOUT1FREM0210 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Looking For a Recipe.
Hi, If anyone has a recipe for yogurt covered pretzels, would they please post it? Thanks in advance. Marilyn ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Looking for Stroodle Recipe
Hi everyone! I was wondering if anyone had a good, but simple stroodle recipe? I am also looking for some ideas of what to take to an all girls party on Saturday night. Recipes aren't necessary, just ideas would be appreciated. Thanks! Jael ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Looking For A Recipe
Hello, Months ago, I posted a recipe for a cake called Pockets of Lemon Cake. If anyone has it, would they please post it? Thank you in advance. Marilyn ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Looking for a recipe
Hi Everyone, I am looking for a good recipe for a deep dish pizza. Thanks. Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Looking for a recipe
Here is one from Cooks.com they have several. 1 pkg. active dry yeast 3/4 c. warm water (105-115 degrees) 3 c. Bisquick 2 tbsp. olive oil Dissolve yeast in warm water in large bowl. Stir in Bisquick and olive oil; beat vigorously 20 strokes. Turn dough onto surface generously dusted with Bisquick. Knead dough until smooth and no longer sticky, about 60 times. Let rest 5 minutes. Press in bottom of pan, 15x10x1, greased with olive oil if desired. Or divide dough into halves and press in bottom and up sides of 2 round pans, 9 x 1 1/2, also greased with olive oil if desired. MEAT TOPPINGS: 1/2 - 1 lb. bulk Italian sausage, cook drained 1/2 - 1 lb. bulk pork sausage, cooked drained 1 (3 1/2 oz.) pkg. sliced pepperoni VEGETABLE TOPPINGS: Sliced mushrooms Chopped green or red pepper Chopped onion Sliced ripe olives 1 (28 oz.) Italian plum tomatoes, chopped well drained 1 tbsp. snipped fresh oregano leaves or 1-2 tsp. dried oregano leaves or Italiano herb seasoning 1/4 -1/2 c. grated Parmesan cheese Place oven rack in lowest position of oven. Heat oven to 425 degrees. Prepare crust: sprinkle with Mozzarella cheese. Top with desired meat toppings, desired vegetable toppings and tomatoes; sprinkle with oregano and Parmesan cheese. Bake on lowest oven rack until crust is brown and cheese is melted and bubbly, 20 to 25 minutes. Makes 8 servings. - Original Message - From: williams4895 williams4...@bellsouth.net To: cooking in the dark cookinginthedark@acbradio.org Sent: Saturday, August 14, 2010 1:01 PM Subject: [CnD] Looking for a recipe Hi Everyone, I am looking for a good recipe for a deep dish pizza. Thanks. Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Looking for cake recipe
If anyone has a white cake recipe to send my way, that would be great. thanks! Shannon ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Looking for cake recipe: White Texas Sheet Cake
Shannon, I have not made this recipe, but it sure sounds good! White Texas Sheet Cake 1 cup butter or margarine 1 cup water 2 cups all-purpose flour 2 cups granulated sugar 2 eggs 1/2 cup sour cream 1 teaspoon almond extract 1 teaspoon baking soda Frosting 1/2 cup butter or margarine 1/4 cup milk 4 1/2 cups confectioners' sugar 1/2 teaspoon almond extract 1 cup chopped nuts In a large saucepan, bring 1 cup butter or margarine and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1-inch baking pan. Bake at 375 degrees F (190 degrees C) for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes. Frosting: Combine 1/2 cup butter or margarine and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake. Makes 1 - 10 x 15 x 1 inch sheet cake. Later. E-Mail: hwhiteh...@cogeco.ca Windows Live Messenger: helenrolo1...@hotmail.com Skype: honeybunny1958 - Original Message - From: Shannon hanna...@mts.net To: Cooking In The Dark cookinginthedark@acbradio.org Sent: Sunday, July 18, 2010 4:30 PM Subject: [CnD] Looking for cake recipe If anyone has a white cake recipe to send my way, that would be great. thanks! Shannon ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] LOOKING FOR A RECIPE!
Paula Deen's Sour Cream Pound Cake Cook Time: 1 hr 20 min Level: Easy Yield: 8 to 10 servings Ingredients 1/2 pound (2 sticks) butter 3 cups sugar 1 cup sour cream 1/2 teaspoon baking soda 3 cups all-purpose flour 6 large eggs 1 teaspoon vanilla Directions Preheat oven to 325 degrees F. In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Looking for hotwings Recipe
Would appreciate Recipes for hotwings. Jim ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] LOOKING FOR A RECIPE!
Hi, is this the one? Creamy Ranch Pasta Salad 2 packages Betty Crocker® Suddenly Salad® ranch bacon pasta salad mix 1 cup mayonnaise or salad dressing 2 tablespoons Dijon mustard 8 medium green onions, chopped (1/2 cup) 2 medium stalks celery, thinly sliced (1 cup) 6 hard-cooked eggs, coarsely chopped 1 hard-cooked egg, sliced, if desired Paprika, if desired Method 1. Fill 4-quart Dutch oven 2/3 full of water. 2. Heat to boiling. 3. Stir in contents of both Pasta-Vegetable pouches from salad mixes. 4. Gently boil uncovered 15 minutes, stirring occasionally, until tender. 5. Drain pasta. 6. Rinse with cold water until chilled; drain. 7. In large bowl, stir together seasoning mixes (from salad mix), mayonnaise, mustard, onions and celery. 8. Stir in pasta and chopped eggs until evenly coated. 9. Garnish with hard-cooked egg slices and paprika. 10. Makes 16 to 20 servings. - Original Message - From: Marilyn mldeweese1...@verizon.net To: cookinginthedark@acbradio.org; delmascor...@googlegroups.com Cc: 2006christmasreci...@yahoogroups.com Sent: Sunday, April 11, 2010 5:17 PM Subject: [CnD] LOOKING FOR A RECIPE! I'm looking for a recipe called Creamy Ranch Pasta Salad. If anyone has it, would you please share it with me? Thanks you in advance. Marilyn ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Looking For a Recipe!
I don't know if I'm spelling this right, but I'm looking for a recipe for Welsh Rarebit. Thank you. Marilyn ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Looking for Shrimp Recipe
Hi all, Got a bag of frozen shrimp I need ideas for. Can anyone help? It's about a pound I think. Keith ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Looking for Shrimp Recipe
Gumbo! Shrimp with Grits! Shrimp and Pine Nuts with Pasta! Cook pasta. While it cooks, saute the shrimp in hot olive oil for 3 minutes, just until opague! Sprinkle while it cooks with Old Bay, or Herb de Provence, or your favorite seasoning. Saute garlic along with the shrimp as desired. Toast pine nuts in oven or microwave. Drain pasta, top with shrimp and the oil it was cooked in, and the toasted pine nuts. Sprinkle with parmesan cheese as desired, along with lots of freshly ground black pepper and minced parsley if desired! Yu! Penny At 02:20 PM 12/1/2009, you wrote: Hi all, Got a bag of frozen shrimp I need ideas for. Can anyone help? It's about a pound I think. Keith ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Looking For A Recipe!
$1000 FUDGE 1 lb. marshmallows, cut up 3 (6 oz.) pkg. chocolate chips 2 c. chopped nuts 2 sticks butter, cut into pieces 4 1/2 c. sugar 1 large can (14 oz.) evaporated milk Put the marshmallows, chips, nuts and butter in a bowl. Put remaining ingredients in a 2 1/2 quart saucepan. Bring to boil and cook 10 minutes. Pour over the ingredients in the bowl. Stir until melted and glossy. Put into a 13 by 9-inch buttered dish. Set overnight; cut into squares. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marilyn DeWeese Sent: Wednesday, November 11, 2009 7:00 PM To: cookinginthedark@acbradio.org Subject: [CnD] Looking For A Recipe! Does anyone have the recipe for the one thousand dollar fudge recipe that they would share? Thanks. Marilyn ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
