Re: [CnD] BAKED APPLE DOUGHNUTS
If desired, you can purchase doughnut pans from Amazon. A friend bought two types of pans for me: One has round cups with a post sticking up from the center of each one, so you can make doughnuts with a hole in the middle. The other has wells that have the twisty look to them, so you can make glaze twists and cinnamon twists. Note: When you receive the pans, each will be in a cardboard sleeve, and each sleeve has recipes printed on it. Be sure to have someone read those to you, because there is no booklet that comes with the pans. Jennifer On 2/28/16, Helen Whitehead via Cookinginthedark wrote: > BAKED APPLE DOUGHNUTS > > 4 1/2 c. sifted flour > 5 1/4 tsp. baking powder > 1 1/2 tsp. salt > 1 1/2 tsp. nutmeg > 1 1/2 c. sugar > 1 c. shortening > 3 beaten eggs > 3/4 c. milk > 1 1/2 c. grated apple > > Sift together baking powder, salt, nutmeg, flour, and sugar. Cut in > shortening until mixture is fine. Mix together egg, milk, and apple. Add at > > once to > dry ingredients, mix thoroughly but quickly. > > Fill greased muffin pans 2/3 full. Bake at 350 degrees 20-25 minutes or > until golden brown. Remove from pans. Immediately roll doughnuts in the > following: > 1/3 c. sugar, 1 tsp. ground cinnamon. 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] Harry and Davids
I first bought from Harry and David back in the 1980's, because of a particular product they sold, and they have not made it since, darn it. It was a chocolate moose, m o o s e, not the mousse m o u s s e we think of. It was molded chocolate in the shape of a big moose. I gave it to my parents, who took a picture of it before devouring it. Jennifer On 3/3/16, Becky McCullough via Cookinginthedark wrote: > They can be. > It depends on what you get. > I joined the fruit and cheese of the month club. > You pay a certain amount and it will be for three months. > I mean if you pay in Jan, you get fruit and cheese for Feb, and Mar. > Becky > - Original Message - > From: "Susan Lumpkin via Cookinginthedark" > To: > Cc: "Susan Lumpkin" > Sent: Thursday, March 03, 2016 10:16 AM > Subject: Re: [CnD] Harry and Davids > > >> They're kind of expensive, aren't they? >> >> Susan >> >> -Original Message- >> From: Becky McCullough via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Thursday, March 03, 2016 8:51 AM >> To: cookinginthedark@acbradio.org >> Cc: Becky McCullough >> Subject: Re: [CnD] Harry and Davids >> >> They have a lot of good food. >> dried soups, you can cook in the crock pot and add stuff to them. >> They have salmon, and a whole lot of other things. >> You can go to harryanddavid.com >> Becky >> - Original Message - >> From: "Sandy via Cookinginthedark" >> To: >> Cc: "Sandy" >> Sent: Thursday, March 03, 2016 1:29 AM >> Subject: [CnD] Harry and Davids >> >> >>> One time, I got a cheesecake from them as a gift; never checked to see >>> what >>> other foods they sell or other products; what have any of you ordered >>> from >>> them? >>> >>> >>> Fear is just excitement in need of an attitude adjustment! >>> -Original Message- >>> From: Becky McCullough via Cookinginthedark >>> [mailto:cookinginthedark@acbradio.org] >>> Sent: Wednesday, March 02, 2016 6:00 PM >>> To: cookinginthedark@acbradio.org >>> Cc: Becky McCullough >>> Subject: Re: [CnD] Sugar's Lemon Bars >>> >>> I have ordered from them and they deliver right to your door. >>> Becky >>> - Original Message - >>> From: "Teresa Mullen via Cookinginthedark" >>> >>> To: >>> Cc: "Teresa Mullen" >>> Sent: Wednesday, March 02, 2016 3:46 PM >>> Subject: Re: [CnD] Sugar's Lemon Bars >>> >>> I have heard of them when I did a search for something else. Have you purchased anything from them before? And for a toll free number they must deliver nationwide. Teresa MullenSent from my iPhone > On Mar 2, 2016, at 3:04 PM, Becky McCullough via Cookinginthedark > wrote: > > Maybe Harry and David's might have them too. > There number is 877-322-1200 > Becky > - Original Message - From: "Sandy via Cookinginthedark" > > To: > Cc: "Sandy" > Sent: Wednesday, March 02, 2016 1:22 AM > Subject: Re: [CnD] Sugar's Lemon Bars > > >> I get them at local bakeries, and unsure, but perhaps Entemann's >> might >> make >> them. they have packaged products, cakes, honey buns, fudge brownies, >> etc., >> sold in some stores in the United States. some supermarket bakeries >> also >> might have them. >> >> >> Fear is just excitement in need of an attitude adjustment! >> -Original Message- >> From: Cindy Simpson via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Wednesday, March 02, 2016 1:18 AM >> To: cookinginthedark@acbradio.org >> Cc: Cindy Simpson >> Subject: Re: [CnD] Sugar's Lemon Bars >> >> I'm just curious, I did not know you could buy lemon bars. What >> company >> makes them and where do you find them? Are they just in the grocery >> store >> bakery? >> >> >> On Wed, Mar 2, 2016 at 1:03 AM, Sandy via Cookinginthedark < >> cookinginthedark@acbradio.org> wrote: >> >>> I love the lemon bars, but honestly, usually buy them, as everytime >>> I >>> attempt making them, they never turn out properly, and I have never >>> found a recipe that worked, not even the Krustaez lemon bar mix. the >>> center is too soft and gooey, nothing like when you buy them, and I >>> do >>> not care for the crust; when doing the crust, isn't it just on the >>> bottom of the pan? not partially up the sides of the pan? >>> >>> >>> Fear is just excitement in need of an attitude adjustment! >>> -Original Message- >>> From: Sugar via Cookinginthedark >>> [mailto:cookinginthedark@acbradio.org] >>> Sent: Tuesday, March 01, 2016 5:10 PM >>> To: cookinginthedark@acbradio.org; 'Charles Rivard' >>> Cc: Sugar >>> Subject: Re: [CnD] Sugar's Lemon Bars >>> >>> I think it was about the lemon bars >>> >>> There is speaking grace. Colossians 4:6 says, "Let your speech be >>> always with grace, seasoned with salt,
Re: [CnD] Baking potatoes
I always set the temperature at 400 and bake the potato for one hour. For a crispier skin, I will bake it ten to fifteen additional minutes. I always pierce the skin of the potato several times with a fork, then lightly coat it with vegetable oil. I don't preheat the oven, because I don't like putting the potato with oil on it into a hot oven. That's just a personal thing. I think most people preheat the oven and probably don't have a problem with the oil. Jennifer On 3/3/16, Kimsan via Cookinginthedark wrote: > Instead of water, how about some sort of broth, like chicken or beef broth. > Also, did you cook the meet first then place it in the crockpot? > > -Original Message- > From: Brenda Mueller via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Thursday, March 3, 2016 12:26 AM > To: [cookinginthedark@acbradio.org] > Cc: Brenda Mueller > Subject: Re: [CnD] Baking potatoes > > Well, now you can cook potatoes in the crockpot. When I lived where I > didn't have a stove, I often prepared meals with meat and potatoes in my > crockpot. Before work I would set up my meat and potatoes in the crockpot, > put on high for one hour, turn to low, and come back from work 8 hours later > with dinner ready to eat. I put the potato against one side, put a little > water in the bottom, added my meat and did what I said above. I did quite a > bit of that in college, too. > I often smelled up the dormitory with my soups, too. > > Brenda Mueller > > > > Sent from my iPhone > >> On Mar 3, 2016, at 2:37 AM, Sandy via Cookinginthedark >> wrote: >> >> >> I heard you also can bake potatoes in the crockpot, but do not have >> the instructions. never did it; it would take too long. >> >> >> Fear is just excitement in need of an attitude adjustment! >> -Original Message- >> From: Brenda Mueller via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Wednesday, March 02, 2016 9:41 PM >> To: [cookinginthedark@acbradio.org] >> Cc: Brenda Mueller >> Subject: Re: [CnD] Baking potatoes >> >> Putting potatoes in a microwave before they are baked makes no sense >> at all to me, but then I learned to cook long before I had a >> microwave. With the exception of a couple things I use either my stove, >> oven, or crockpot. >> >> Brenda Mueller >> >> >> >> Sent from my iPhone >> >>> On Mar 2, 2016, at 10:17 PM, John Diakogeorgiou via Cookinginthedark >> wrote: >>> >>> >>> I bake them in the microwave for a few minutes before I put them in >>> the >> oven. >>> >>> John Diakogeorgiou >>> On Mar 2, 2016, at 8:49 PM, Susie Stageberg via Cookinginthedark >> wrote: I figure 400 degrees of an hour, but I like them foil-wrapped, so maybe >> that speeds things up. Susie -Original Message- From: ajackson212--- via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, March 02, 2016 5:33 PM To: cookinginthedark@acbradio.org Cc: ajackson...@att.net Subject: [CnD] Baking potatoes Hi, Cindy, Baking potatoes in the oven is easy. Scrub them well. Set the oven to >> 500 (they need a very hot oven). degrees and bake them for about an hour. >> If you want to pierce them a couple of times with a fork, that's good, >> so they will vent. I don't wrap them in foil because I like the skin crisp. Hope this helps. Alice --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ 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 >> > > ___ > 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] question about cooking porkchops
I didn't know there was such a thing as nonstick foil. I use regular foil and spray it with Pam. Pam works very well. Let us know how the chops turn out, Holly. I would be concerned about smoke from the oil setting off the smoke detector, but perhaps that won't occur. Jennifer On 3/4/16, Jan via Cookinginthedark wrote: > Regular foil works fine. I use it all the time. I like the nonstick better. > But I don't always have it. > > -Original Message- > From: Charles Rivard via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, March 04, 2016 2:42 PM > To: cookinginthedark@acbradio.org > Cc: Charles Rivard > Subject: Re: [CnD] question about cooking porkchops > > Although I haven't done this, it slunds, logically, like it should work. > > > > > If you think you're finished, you! really! are! finished!! > -Original Message- > From: Holly Anderson via Cookinginthedark > Sent: Friday, March 04, 2016 11:41 AM > To: cookinginthedark@acbradio.org > Cc: Holly Anderson > Subject: [CnD] question about cooking porkchops > > Hi all. Tonight I am going to bake some porkchops in the oven. I normally > use nonstick foil to do this, however I have run out. I was thinking of > using regular foil, and using a bit of oil. I'm wondering if this would be > OK to do. I'm thinking that the nonstick benefits aside, the oil might help > season the pork a bit, and give it more of a fried taste? Anyone have any > thoughts about this? Thanks. > Holly > > 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 > > ___ > 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] question about cooking porkchops
Regular foil works fine. I use it all the time. I like the nonstick better. But I don't always have it. -Original Message- From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, March 04, 2016 2:42 PM To: cookinginthedark@acbradio.org Cc: Charles Rivard Subject: Re: [CnD] question about cooking porkchops Although I haven't done this, it slunds, logically, like it should work. If you think you're finished, you! really! are! finished!! -Original Message- From: Holly Anderson via Cookinginthedark Sent: Friday, March 04, 2016 11:41 AM To: cookinginthedark@acbradio.org Cc: Holly Anderson Subject: [CnD] question about cooking porkchops Hi all. Tonight I am going to bake some porkchops in the oven. I normally use nonstick foil to do this, however I have run out. I was thinking of using regular foil, and using a bit of oil. I'm wondering if this would be OK to do. I'm thinking that the nonstick benefits aside, the oil might help season the pork a bit, and give it more of a fried taste? Anyone have any thoughts about this? Thanks. Holly 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] question about cooking porkchops
Although I haven't done this, it slunds, logically, like it should work. If you think you're finished, you! really! are! finished!! -Original Message- From: Holly Anderson via Cookinginthedark Sent: Friday, March 04, 2016 11:41 AM To: cookinginthedark@acbradio.org Cc: Holly Anderson Subject: [CnD] question about cooking porkchops Hi all. Tonight I am going to bake some porkchops in the oven. I normally use nonstick foil to do this, however I have run out. I was thinking of using regular foil, and using a bit of oil. I'm wondering if this would be OK to do. I'm thinking that the nonstick benefits aside, the oil might help season the pork a bit, and give it more of a fried taste? Anyone have any thoughts about this? Thanks. Holly 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
Re: [CnD] question about cooking porkchops
I've never used nonstick foil. This will work well. If you have it Olive oil will also work. On 3/4/16, Holly Anderson via Cookinginthedark wrote: > Hi all. Tonight I am going to bake some porkchops in the oven. I normally > use nonstick foil to do this, however I have run out. I was thinking of > using regular foil, and using a bit of oil. I'm wondering if this would be > OK to do. I'm thinking that the nonstick benefits aside, the oil might help > season the pork a bit, and give it more of a fried taste? Anyone have any > thoughts about this? Thanks. > Holly > > 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] question about cooking porkchops
Hi all. Tonight I am going to bake some porkchops in the oven. I normally use nonstick foil to do this, however I have run out. I was thinking of using regular foil, and using a bit of oil. I'm wondering if this would be OK to do. I'm thinking that the nonstick benefits aside, the oil might help season the pork a bit, and give it more of a fried taste? Anyone have any thoughts about this? Thanks. Holly Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
