[CnD] Sour Cream Cake
Sour Cream Cake 1/2 cup chopped pecans 1/2 cup sugar 1 teaspoon ground cinnamon 4 eggs 1 (18.25 ounce) box yellow cake mix 1 (4 serving size) box instant vanilla pudding mix 1/2 cup vegetable oil 1 (8 ounce) carton sour cream Preheat oven to 350 degrees. In bowl, combine nuts, sugar and cinnamon, set aside. In another bowl, combine remaining ingredients. Beat with mixer for 4 minutes. Spoon half of batter into well greased and floured bundt pan. Sprinkle with half of pecan mixture. Add remaining batter and pecan mixture over top. Bake for 1 hour. May be glazed with thin icing or dusted with powdered sugar. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Sour Cream Coffee Cake
Sour Cream Coffee Cake 1 (18.25 ounce) box white cake mix 1/2 cup sugar 3/4 cup vegetable oil 1 (8 ounce) carton sour cream 4 eggs 1/4 cup brown sugar 2 teaspoons ground cinnamon 3/4 cup nuts, chopped 1 cup powdered sugar 2 tablespoons milk Preheat oven to 325 degrees. In bowl, combine cake mix, sugar, oil and sour cream, blend well. Add eggs, one at a time, beating well after each addition. Pour half of batter into greased and floured tube pan. In another bowl, combine brown sugar, cinnamon and nuts. Sprinkle one-third of mixture over batter. Add remaining batter. Sprinkle with half of remaining nut mixture. Add remaining batter. Sprinkle with remaining nut mixture. Bake for 1 hour. Cool for 10 minutes. In another bowl, combine powdered sugar and milk. Blend until smooth. Drizzle over cake. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Easy Streusel Coffee Cake
Easy Streusel Coffee Cake 1 (18.25 ounce) box yellow cake mix 1 (4 serving size) box instant vanilla pudding mix 1/3 cup vegetable oil 4 eggs 1 (8 ounce) carton sour cream 1 tablespoon cocoa 1/2 cup pecans, finely chopped 1 teaspoon ground cinnamon Preheat oven to 350 degrees. In bowl, combine cake mix, pudding mix, oil, eggs and sour cream. Beat with mixer until no lumps remain. In another bowl, combine cocoa, nuts and cinnamon. Coat bundt pan with nonstick cooking spray. Pour half of batter into pan. Sprinkle streusel mix over batter. Top with remaining batter. Bake for 50 minutes. Cool in pan for 15 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Easy Sour Cream Coffee Cake
Easy Sour Cream Coffee Cake 1 (18.25 ounce) box Duncan Hines Moist Deluxe Yellow Cake Mix 1 (4 serving size) box instant vanilla pudding mix, minus 1 heaping teaspoon 4 eggs 1/2 cup vegetable oil 1 (8 ounce) carton sour cream 2 tablespoons finely chopped walnuts 1/4 cup sugar 1 teaspoon ground cinnamon Preheat oven to 350 degrees. In bowl, combine cake mix, pudding mix, eggs, oil and sour cream. Beat with mixer on medium for 7 minutes. Pour half of batter into tube pan. In another bowl, combine sugar, cinnamon and nuts. Sprinkle over batter. Cover with remaining batter. Bake for 1 hour. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Walnut Rippled Coffee Cake
Walnut Rippled Coffee Cake 1 (18.5 ounce) box yellow cake mix 2 tablespoons sugar 4 eggs 1 (8 ounce) carton sour cream 1/3 cup vegetable oil 1/4 cup water 1 cup chopped walnuts 2 tablespoons brown sugar 2 teaspoons ground cinnamon Preheat oven to 350 degrees. Set asie 2 tablespoons cake mix. In bowl, combine remaining cake mix, sugar, eggs, sour cream, oil and water. Beat with mixer on low for 2 minutes. Pour half into greased tube pan. In another bowl, combine nuts, brown sugar, cinnamon and reserved cake mix. Sprinkle over batter. Top with remaining batter. Bake for 40 to 45 minutes, or until toothpick inserted near center comes out clean. Cool for 10 minutes. Remove from pan. Cool completely on wire rack. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pumpkin Streusel Coffee Cake
Pumpkin Streusel Coffee Cake 1 (18.25 ounce) box Duncan Hines Moist Deluxe Yellow Cake Mix, divided 1 cup canned pumpkin 1 (8 ounce) carton sour cream 4 eggs 1/4 cup sugar 1/4 cup water 2 teaspoons pumpkin pie spice, divided 2 tablespoons brown sugar Preheat oven to 350 degrees. Reserve 2 tablespoons cake mix. In bowl, combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1 1/2 teaspoons pumpkin pie spice. Beat with mixer on low until moistened. Beat on medium for 2 minutes. Pour into greased and floured tube pan. In another bowl, combine reserved cake mix, brown sugar and remaining 1/2 teaspoon pumpkin pie spice. Sprinkle over batter. Bake for 50 to 60 minutes, or until toothpick inserted near center comes out clean. Cool in pan for 25 minutes. Invert onto wire rack. Turn right side up. Cool completely. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cinnamon Coffee Cake
Cinnamon Coffee Cake 1 (18.25 ounce) box yellow cake mix 1 (4 serving size) box instant vanilla pudding mix 1 (4 serving size) box instant butterscotch pudding mix 4 eggs 1 cup water 1 cup vegetable oil 1 cup packed brown sugar 1 tablespoon ground cinnamon 1 cup finely chopped walnuts Preheat oven to 350 degrees. In bowl, combine cake mix and pudding mixes. Add eggs, oil and water, mix until well blended. In another bowl, combine brown sugar, cinnamon and nuts. Pour half of batter into greased Bundt pan, spread evenly. Sprinkle with half of nut mixture. Cover with remaining batter. Sprinkle with remaining nut mixture. Bake for 20 minutes. Reduce oven temperature to 325 degrees. Bake for 35 to 40 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] TUNNEL OF CHERRY BUNDT CAKE
TUNNEL OF CHERRY BUNDT CAKE 2 c. flour 1 tsp. soda 1 tsp. baking powder 1/4 tsp. salt 1 c. sugar 2 eggs 1 tsp. vanilla 1/2 c. melted butter 1 c. sour cream 16 oz. can cherry pie filling TOPPING: 1/4 c. sugar 1 tsp. cinnamon 1/2 c. finely chopped nuts Heat oven to 350 degrees. Generously grease bundt pan and dust with flour. In mixing bowl combine flour, soda, baking powder, salt and sugar. Add eggs, vanilla and butter. Mix well. Add sour cream and blend well. Batter will be thick. Sprinkle 1/2 of topping into prepared bundt pan. Spread 1/2 of batter into pan. Spread cherry filling evenly over batter. Add the rest of the batter and then the topping. Bake 50 to 55 minutes. Cool in pan 15 minutes, then remove to cooling rack. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Sour Cream Lemon Cake
Sour Cream Lemon Cake A glazed lemon cake, made with fresh lemon and sour cream. Ingredients: . 2 cups all-purpose flour . 2 teaspoons baking powder . 1 teaspoon salt . 1 cup butter, room temperature . 2 cups granulated sugar . 3 eggs . grated zest of 1 large lemon . 1 cup sour cream . . . Lemon Glaze: . 1/4 cup melted butter . 2 tablespoons fresh lemon juice . 2 cups sifted confectioners' sugar Preparation: Preheat oven to 325°. Generously butter and flour a 10-inch bundt pan. Into a bowl, sift together the flour, baking powder and salt; set aside. In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean. Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze. Serves 12 or more, depending on size of servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] QUICK CHOCOLATE BANANA BUNDT CAKE
QUICK CHOCOLATE BANANA BUNDT CAKE 2 ripe bananas; mashed (1 cup) 1 packet devil's food cake mix 18.25-ounce (without pudding) 1 packet vanilla pudding and pie filling mix (3-1/2 ounce) 4 eggs 1 cup sour cream 1/4 cup vegetable oil 1/2 cup walnuts; chopped Preheat oven to 350 degrees. In a large bowl, combine bananas, cake mix, pudding mix, eggs, sour cream, oil, and 1/4 cup water. Beat with electric mixer on low speed until combined. Increase speed to medium and beat 2 minutes. By hand, mix in nuts. Turn batter into well-greased and floured 12-cup bundt or tube pan. Bake 50-60 minutes or until a cake tester inserted in center comes out clean. Let cool in pan 10-15 minutes before removing from pan to cool completely. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pumpkin Bundt Cake
Pumpkin Bundt Cake This pumpkin bundt cake recipe is moist, soft and very easy to make. Unlike most pumpkin cake recipes, this one is not heavily spiced, so the pumpkin shines through. Serves 8 Portions Pumpkin Bundt Cake Ingredients: . 3 large eggs . 1 cup vegetable oil . 1 (15 ounce) can pumpkin puree . 1 teaspoon vanilla extract . 2 cups white sugar . 2 1/2 cups all-purpose flour . 1/2 teaspoon ground cinnamon . 1/4 teaspoon salt Preparation: Preheat oven to 350 degree F. Spray a 10-inch bundt pan with non-stick cooking spray with flour for baking. In a large mixing bowl, whisk together eggs, vegetable oil, pumpkin puree, and vanilla extract. Add remaining ingredients and stir together with a spatula until smooth and well blended. Pour into the bundt pan and bake for one hour. Cool in pan for 10 minutes before inverting to cool completely on a wire rack. Best enjoyed the next day. Eat plain, frosted, or try this easy vanilla glaze recipe. Vanilla Glaze This vanilla glaze recipe is the fastest, easiest white cookie frosting there is. Almost any cookie, cupcake, or brownie recipe can be made even more special by putting this vanilla glaze on top. Makes About 1/2 Cup of Vanilla Cookie Glaze Prep Time: 5 minutes Cook Time: 0 minutes Ingredients: . 1 cup powdered sugar . 1 1/2 tablespoons milk . 1/2 teaspoon vanilla extract Preparation: Combine powdered sugar, milk and vanilla extract in small bowl; mix well. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] EASY OREO BUNDT CAKE
EASY OREO BUNDT CAKE 1 white cake mix 1 (4.2 oz.) box instant OREO pudding 3/4 c. water 3/4 c. vegetable oil 1 c. sour cream or non-fat plain yogurt 4 large eggs 1 tsp. vanilla extract 10-12 crushed OREOS + more for garnish vanilla frosting, store-bought or homemade In a large bowl combine cake mix, pudding mix, water, oil, sour cream or yogurt, eggs and vanilla. Beat on medium speed until completely combined. Scrape down bowl and beat for two minutes. Stir in crushed OREOS. Pour into a well-greased bundt pan and smooth out the top with a rubber spatula. Bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. Cool in pan 15 minutes, then invert to a cooling rack. Cool completely. Frost and sprinkle with crushed OREOS. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Carrot Bundt Cake
Carrot Bundt Cake 2 c. sugar 2 c. flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp. ground cloves 2 tsp. pumpkin pie spice 1 tsp. Nutmeg 1 tsp. Cinnamon 1 tsp. salt, optional 5 tbsp. orange juice 4 eggs 1 1/2 c. oil 3 c. raw grated carrots 1/2 c. nuts or raisins Mix together sugar, flour, baking soda, baking powder, ground cloves, pumpkin spice, nutmeg, cinnamon, salt and orange juice in large bowl. Add eggs to mixture one at a time followed by oil. Fold in carrots and nuts or raisins. Pour mixture into greased and floured Bundt pan. Bake at 325 degrees for 1 hour and 15 minutes. Top with White Cream Cheese Frosting (see below). WHITE CREAM CHEESE FROSTING 8 oz. cream cheese 4 tbsp. soft butter or margarine 3 c. powdered sugar 1 tsp. Vanilla Combine above ingredients to right consistency. Spread on cake Garnish with currents, raisins or just leave plain. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Blueberry Bundt Cake
Blueberry Bundt Cake This is a delicious cake for breakfast or brunch, or serve it as a dessert with vanilla or lemon sauce. Cook Time: 50 minutes Total Time: 50 minutes Ingredients: . 3 cups all-purpose flour . 3 teaspoons baking powder . 1 teaspoon baking soda . 1 teaspoon salt . 12 tablespoons butter, softened . 1 2/3 cup sugar . 4 large eggs . 2 teaspoons vanilla . 8 ounces sour cream . 2 cups blueberries, rinsed, picked over, stems removed Preparation: Heat oven to 350°. Grease and flour a Bundt cake pan (10-12 cup size). In a bowl, combine the flour, baking powder, soda, and salt. Set aside. In a large mixing bowl with electric mixer, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in the vanilla. Slowly beat in the flour mixture, alternating with the sour cream. Blend well. Fold in the blueberries. Bake for 50 to 60 minutes, or until a cake tester or wooden pick comes out clean when inserted into the center of the cake. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] EASY OREO BUNDT CAKE
I honestly do not believe I have ever seen, nor heard of instant oreo pudding. Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead Sent: Monday, February 25, 2013 7:21 AM To: cooking-in-the-dark Subject: [CnD] EASY OREO BUNDT CAKE EASY OREO BUNDT CAKE 1 white cake mix 1 (4.2 oz.) box instant OREO pudding 3/4 c. water 3/4 c. vegetable oil 1 c. sour cream or non-fat plain yogurt 4 large eggs 1 tsp. vanilla extract 10-12 crushed OREOS + more for garnish vanilla frosting, store-bought or homemade In a large bowl combine cake mix, pudding mix, water, oil, sour cream or yogurt, eggs and vanilla. Beat on medium speed until completely combined. Scrape down bowl and beat for two minutes. Stir in crushed OREOS. Pour into a well-greased bundt pan and smooth out the top with a rubber spatula. Bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. Cool in pan 15 minutes, then invert to a cooling rack. Cool completely. Frost and sprinkle with crushed OREOS. Enjoy. ___ 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] EASY OREO BUNDT CAKE
We have it here in Canada. I bought it once. It's made by Jell-O. - Original Message - From: Sandy warren.san...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Monday, February 25, 2013 9:37 AM Subject: Re: [CnD] EASY OREO BUNDT CAKE I honestly do not believe I have ever seen, nor heard of instant oreo pudding. Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead Sent: Monday, February 25, 2013 7:21 AM To: cooking-in-the-dark Subject: [CnD] EASY OREO BUNDT CAKE EASY OREO BUNDT CAKE 1 white cake mix 1 (4.2 oz.) box instant OREO pudding 3/4 c. water 3/4 c. vegetable oil 1 c. sour cream or non-fat plain yogurt 4 large eggs 1 tsp. vanilla extract 10-12 crushed OREOS + more for garnish vanilla frosting, store-bought or homemade In a large bowl combine cake mix, pudding mix, water, oil, sour cream or yogurt, eggs and vanilla. Beat on medium speed until completely combined. Scrape down bowl and beat for two minutes. Stir in crushed OREOS. Pour into a well-greased bundt pan and smooth out the top with a rubber spatula. Bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. Cool in pan 15 minutes, then invert to a cooling rack. Cool completely. Frost and sprinkle with crushed OREOS. Enjoy. ___ 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] EASY OREO BUNDT CAKE
It is probably out there. I had never heard of candy cane pudding either, until I received it in a food box. -Original Message- From: Sandy Sent: Monday, February 25, 2013 9:37 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] EASY OREO BUNDT CAKE I honestly do not believe I have ever seen, nor heard of instant oreo pudding. Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead Sent: Monday, February 25, 2013 7:21 AM To: cooking-in-the-dark Subject: [CnD] EASY OREO BUNDT CAKE EASY OREO BUNDT CAKE 1 white cake mix 1 (4.2 oz.) box instant OREO pudding 3/4 c. water 3/4 c. vegetable oil 1 c. sour cream or non-fat plain yogurt 4 large eggs 1 tsp. vanilla extract 10-12 crushed OREOS + more for garnish vanilla frosting, store-bought or homemade In a large bowl combine cake mix, pudding mix, water, oil, sour cream or yogurt, eggs and vanilla. Beat on medium speed until completely combined. Scrape down bowl and beat for two minutes. Stir in crushed OREOS. Pour into a well-greased bundt pan and smooth out the top with a rubber spatula. Bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. Cool in pan 15 minutes, then invert to a cooling rack. Cool completely. Frost and sprinkle with crushed OREOS. Enjoy. ___ 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] EASY OREO BUNDT CAKE
Really interesting! Never heard of that one, either. I wonder if the oreo one tastes like oreos! I! love! Oreos! Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of MamaPeach Sent: Monday, February 25, 2013 8:56 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] EASY OREO BUNDT CAKE It is probably out there. I had never heard of candy cane pudding either, until I received it in a food box. -Original Message- From: Sandy Sent: Monday, February 25, 2013 9:37 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] EASY OREO BUNDT CAKE I honestly do not believe I have ever seen, nor heard of instant oreo pudding. Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead Sent: Monday, February 25, 2013 7:21 AM To: cooking-in-the-dark Subject: [CnD] EASY OREO BUNDT CAKE EASY OREO BUNDT CAKE 1 white cake mix 1 (4.2 oz.) box instant OREO pudding 3/4 c. water 3/4 c. vegetable oil 1 c. sour cream or non-fat plain yogurt 4 large eggs 1 tsp. vanilla extract 10-12 crushed OREOS + more for garnish vanilla frosting, store-bought or homemade In a large bowl combine cake mix, pudding mix, water, oil, sour cream or yogurt, eggs and vanilla. Beat on medium speed until completely combined. Scrape down bowl and beat for two minutes. Stir in crushed OREOS. Pour into a well-greased bundt pan and smooth out the top with a rubber spatula. Bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. Cool in pan 15 minutes, then invert to a cooling rack. Cool completely. Frost and sprinkle with crushed OREOS. Enjoy. ___ 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] TNT: Southern Praline Pecan Bundt Cake
It is so good. I take it to church functions and family get togethers and most of the time there isn't any left. Lois -Original Message- From: MamaPeach Sent: Monday, February 25, 2013 1:28 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] TNT: Southern Praline Pecan Bundt Cake I make this same cake for my mother for Christmas. She totally loves it. -Original Message- From: lois Sent: Monday, February 25, 2013 1:03 PM To: cookinginthedark@acbradio.org Subject: [CnD] TNT: Southern Praline Pecan Bundt Cake This is a hit around here. Southern Praline Pecan Bundt Cake 1 (18.25-ounce) package butter pecan cake mix 1 (16-ounce) container coconut pecan frosting 4 large eggs 3/4 cup vegetable oil 1 cup water 1 cup pecans, chopped Preheat oven to 350*F (175*C). Grease and flour a 10-inch Bundt pan. Combine in large bowl, cake mix, frosting, eggs, oil, water and 1/2 cup pecans and beat for 2 minutes with electric mixer. Sprinkle the remaining 1/2 of pecans into prepared Bundt pan and pour cake batter over pecans. Bake for 55 minutes or until a wooden pick inserted in center comes out clean. Serves 12. ___ 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] Bulgur
Tonight I made a bulgur salad consisting of bulgur and fruit. Took a cup of bulgur and soaked it in hot water until the water was completely soaked into the wheat grain. One can add salt to the water, but I use as little salt as I can get away with. I poured the hot boiling water over the bulgur and put a lid on the ban and when down and did my exercises, when I came up a hour later the water was gone and the bulgur was ready. Usually it takes about 20 minutes for this to happen. I than cut up a apple, some grape, a few blueberries, and also sliced up some strawberries. Added them all to the bulgur, mixing it well. Put the bulgur in a couple bowls. Mixed in some Greek yogurt and had a great filling healthy meal. I should add my wife added a little maple syrup to hers. RJ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] made Cake Balls today
Hi, I made this spur of the moment cake. It wasn't sweet enough to our liking because I didn't have any sugar. Therefore, they were turned into yummy Cake Balls. The baking time is approximate since the cooked squash creates a lot of moisture in the batter. Hodge Podge Cake 1 cup sour cream 1 cup maple syrup (didn't have any sugar) 1 cup cokked butternut squash 1 tsp. vanilla extract 3 eggs lightly beaten 1/4 cup butter, softened 1/2 cup canned cranberries 1 tsp. baking powder 1/2 tsp. salt 1-1/2 cup all-purpose flour 1/2 cup old fashion oats 1/2 cup grapenuts 1. Mix the wet ingredients together in a large bowl. 2. Add the dry ingredients. 3. Grease or spray a 9x13x2 pan or in my case I used 2 9-inch round pans. 4. Bake at 350 for about 40 minutes or until a toothpick comes out clean when pressed into the middle of the pan. 5. When the cakes are cool break them up into small pieces. I just used my hands and squished the cakes into crumbs. 6. Mix in about 3/4 of a 16 oz. can of frosting. Any flavor will make the cake balls taste different. 7. Make melon ball or ice cream scoop size balls. 8. Lay them on a sheet of wax paper. Cover with plastic wrap and chill for several hours. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] AUNT JEMIMA CHICKEN
AUNT JEMIMA CHICKEN AUNT JEMIMA CHICKEN 3/4 cup Aunt Jemima's Original pancake and waffle mix 1/3 cup grated parmesan cheese 1/2 teaspoon salt 1/4 teaspoon garlic powder 1 2-1/2 to 3 pound broiler fryer,cut up 1 egg, beaten 1/4 cup milk 1/3 cup butter or margarine, melted Combine mix, cheese, salt, and garlic powder. Dip chicken pieces in combined egg and milk, coat with pancake mix mixture. Place in large, shallow baking pan, let stand for 10 minutes. Drizzle butter over chicken. Bake in preheated oven (400 degrees) 45 to 50 minutes or until tender and golden brown. Makes 4 servings. Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
