Re: [CnD] BASIC BROWNIES

[Debbie Deatherage via Cookinginthedark]

Sent from my iPhone

> On Jul 24, 2016, at 5:26 PM, Sugar via Cookinginthedark 
>  wrote:
> 
> BASIC BROWNIES
> 
> These come out great everytime I make them
> sugar
> 1 1/3 cups all purpose flour
> 2 cups sugar
> 3/4 cup baking cocoa
> 1 tsp. baking powder
> 1/2 tsp. salt
> 2/3 cup vegetable oil
> 4 eggs, slightly beaten
> 2 tsp. vanilla
> 
> Preheat oven to 350.  Lightly spray a 9x13" baking dish with cooking spray.
> In a mixing bowl, combine flour, sugar, cocoa, baking powder, salt.  In
> another bowl, combine oil, eggs, vanilla.  Add wet ingredients to dry
> ingredients.  Mix just until combined, do NOT overmix.  Spread into prepared
> baking dish.  Bake 20-25 minutes or until a toothpick inserted near center
> tests clean.  
> 
> "Let the morning bring me word of your unfailing love, for I have put my
> trust in you. Show me the way I should go, for to you I entrust my life" (
> Psalm 143:8).
> -Sugar
> 
> 
> 
> 
> 
> 
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
> 
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> http://acbradio.org/mailman/listinfo/cookinginthedark hello,
Do these come out to fin being in a 9 x 13 pan? I usually make brownies in 
either an eight or 9 inch pan. 
Debbie 

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[CnD] Golden OREO Shake

[Naima Leigh via Cookinginthedark]

Golden OREO Shake

 

Prep Time: 10 minute

 

Total Time: 10 minute

 

Makes 2 Servings, 1 cup each.

 

Ingredients

 

1 cup milk

 

1 cup vanilla ice cream, softened

 

4 Golden OREO Cookies

 

Instructions

 

Use pulsing acting to blend milk and ice cream until smooth. Add cookies;
blend just until chopped. Serve immediately.

 

Recipe Tips

 

Size-Wise

 

Cool off after an outdoor activity this summer with this frosty ice cream
treat!

 

Substitute Prepare

 

Using Dulce De Leche ice cream.

 

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[CnD] OREO Frozen Grasshopper Pie

[Naima Leigh via Cookinginthedark]

OREO Frozen Grasshopper Pie



Prep Time: 15 minute



Total Time: 3 hour 15 minute



Servings: 12



Ingredients



24 OREO Cool Mint Crème Cookies, divided



3 tablespoons butter, melted



3-1/2 cups chocolate chips-mint ice cream, softened



1-1/2 cups thawed frozen whipped topping



1 oz. semi-sweet baking chocolate, grated



Instructions



Crush 18 cookies; mix with butter. Press on to bottom and up sides of 9-inch
pie plate. Spread ice cream onto bottom of crust. Freeze 3 hours. Remove
from freezer 15 minute before serving. Top with whipped topping and grated
chocolate. Place 1 of the remaining cookies in center of pie. Cut remaining
cookies in half; use to garnish pie.



Recipe Tips



How to make mess-free cookie crumbs



Crushing cookies into crumbs can be a messy task. To keep the crumbs
contained, place the cookies in a resealable plastic bag. Squeeze the air
from the bag, then seal the bag. Run a rolling pen back and forth over the
cookies until finely crushed.



Flavor Twist



Make this your own family classic by preparing with your ice cream flavor,
such as strawberry or rock road.





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[CnD] Chocolate-Mint Grasshopper Pie

[Naima Leigh via Cookinginthedark]

Chocolate-Mint Grasshopper Pie

 

Prep Time: 15 minute

 

Total Time: 2 hour 15 minute

 

Servings 8

 

This nonalcoholic take on the minty, creamy cocktail is the perfect treat
for a trendy retro-chic party.

 

Ingredients

 

1 package (3.4 oz.) pistachio food instant pudding mix

 

1-1/2 cups cold milk

 

2 cups thawed cool whip whipped topping, divided

 

6 OREO Cool Mint Creme Cookies, chopped

 

(6 oz.)OREO Pie Crust

 

1 oz. semi-sweet baking chocolate, melted

 

Instructions

 

Beat pudding mix and milk in large bowl with whisk 2 minutes. Stir in 1-1/2
cups Cool Whip and chopped cookies. Spoon into crust. Cover with remaining
Cool Whip; drizzle with melted chocolate. Refrigerate 2 hours or until firm.

 

Recipe Tips

 

Better for you save 50 calories per serving by preparing with pistachio
fat-free sugar-free instant pudding mix, fat-free milk and Cool Whip Lite
Whipped Topping.

 

Special Extra

 

For stronger mint flavor, add 1/2 teaspoon peppermint extract along with the
milk.

 

How to drizzle chocolate dip

 

Dip a fork into the melted chocolate; let the chocolate drip off the fork
times as you move it back and forth across the top of the pie.

 

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[CnD] Microwave Mississippi Mud Brownies

[Naima Leigh via Cookinginthedark]

Microwave Mississippi Mud Brownies

 

Prep Time: 5 minute

 

Cook Time: 15 minute

 

Total Time: 20 minute

 

Servings: 16

 

Ingredients

 

For the brownie

 

1/2 cup butter or margarine

 

1 cup sugar

 

2 eggs, slightly beaten

 

3/4 cup flour

 

1/8 teaspoon salt

 

1 teaspoon pure vanilla

 

1/2 cup chopped pecans 

1 1/2 cups mini marshmallows

 

Chocolate frosting

 

1/4 cup butter or margarine

 

3 tablespoons milk

 

3 tablespoons cocoa

 

1/2 teaspoons pure vanilla

 

2 cups sifted powdered sugar

 

Directions

 

Place butter in a 2 quart bowl; microwave on high 1 minute or until butter
melts. Stir in sugar and eggs; set aside. Combine flour, salt and cocoa;
stir well. Combine in egg mixture. Stir in vanilla and pecans. Spread batter
in a glass 8" square dish spread with pam. Shield corners with triangles of
aluminum foil, keeping foil smooth and close to dish. Place dish atop a
micro safe cereal bowl inverted in the oven. Microwave on medium 6-7
minutes, turning dish one half turn after 3 minutes. Remove shield;
microwave on high 2-3 minutes or until top is almost dry. Remove from oven
to cool sprinkle marshmallows over brownies; cover with aluminum foil. Let
stand 2 minutes. Remove foil. Spread with frosting; cool completely on rack
and cut into squares.

 

Chocolate Frosting:

 

Combine butter and milk and microwave on high 1 1/2 - 2 minutes. Or until
butter melts. Stir in cocoa and vanilla. Gradually add powdered sugar,
beating at medium with electric mixture until smooth.

 

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[CnD] Chicken Nuggets with Honey Mustard Sauce

[Naima Leigh via Cookinginthedark]

Chicken Nuggets with Honey Mustard Sauce



8 oz. chicken breast halves, skinned, boned and cut into bite size pieces



1 tablespoon olive oil



1 clove garlic, minced



¾ cup bread crumbs, finely ground



1/4 teaspoon each garlic and onion powder



1/8 teaspoon ground pepper



1/8 teaspoon cayenne pepper



1 egg mixed with ½ teaspoon chicken bouillon



Sauce:



1 teaspoon Dijon mustard



1 ½ teaspoon honey



Preheat oven to 475 degrees F. Beat egg and mix with chicken bouillon.
Combine chicken, olive oil, garlic and ground pepper. Marinate 30 minutes.
Combine bread crumbs and seasons in shallow dish. Dip chicken in egg and
roll in bread crumb mixture; place on large cookie sheet. Spray with olive
oil. Bake 15 minutes. Meanwhile, combine honey with mustard. To serve, dip
nuggets into sauce.





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Re: [CnD] grilling outdoors?

[Mike and Jean via Cookinginthedark]

I use grilling baskets which are adjustable to accomendate different 
thicknesses of meat.  The baskets have a long handle and a ring to keep the two 
handles together while turning the baskets.  The baskets can be purchased from 
Sportsman's Warehouse and from a lot of Hardware stores.  Mike

-Original Message-
From: Zoe via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 27, 2016 8:58 PM
To: cookinginthedark@acbradio.org
Cc: Zoe 
Subject: [CnD] grilling outdoors?

Alright, can anyone tell me how they safely grill outside? What grills do you 
use, how do you set things up, be descriptive.

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Re: [CnD] Recipe for peach cobbler

[Courtney Fulghum Smith via Cookinginthedark]

>
> i like a lot of peaches in my cobbler so I use two cans without increasing
> the batter.


If you use AP flour, you will need to add baking powder, baking soda and/or
salt. I have always used SR flour for this recipe as that is what I use
most of the time.

Courtney
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[CnD] Honey-Glazed Pecans

[Naima Leigh via Cookinginthedark]

Honey-Glazed Pecans

 

Active Time: 10 minute

 

Total Time: 1 hour

 

Makes about 1 cup

 

Ingredients

 

1/3 cup honey, warmed

 

1 cup pecans

 

1 tablespoon sugar

 

Preparation

 

Preheat oven to 350 degrees F. Stir together honey and pecans, tossing to
coat well. Spread pecans in 1 layer in a shallow baking pan sprinkle with
sugar. Bake in middle of oven 15 minutes, then stir and bake 5 minutes more.
Transfer while still warm to a sheet of parchment paper or foil and, working
quickly, separate pecans with a fork. Cool completely (about 1 hour) and
remove nuts from parchment, braking up any large pieces.

 

Cook's Notes:

 

Pecans keep, layered between parchment and waxed paper in an airtight
container, 3 days.

 

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Re: [CnD] grilling outdoors?

[John McConnell via Cookinginthedark]

Hello Charles (Skeeter):
Very well done, and talk about descriptive!
Regards,

John McConnell


-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, July 28, 2016 6:30 AM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard 
Subject: Re: [CnD] grilling outdoors?

I use an electric smoker that can also be used as a grill.  I prefer smoking 
the food because of the flavor.

As you're asking about grilling, here's how I do it.  The heating element is at 
the bottom of the unit, and I have a whole bunch of ceramic brickettes, bought 
at a barbecue supply store, placed all over the bottom of the unit. 
They all touch one another, and the heating element touches some of them. 
This evenly transfers the heat to all of them.  The rack onto which the stuff 
to be grilled is placed about 4 or 5 inches above the heating element. 
After the unit has been plugged into house current for about 15 minutes, you 
lay the food onto the grill and place the metal dome lid over the unit.  No 
temperature to set or anything.  Use a talking meat thermometer that you can 
get from

www.blindmicemegamall.com

and a timer to gauge doneness.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Zoe via Cookinginthedark
Sent: Wednesday, July 27, 2016 7:58 PM
To: cookinginthedark@acbradio.org
Cc: Zoe
Subject: [CnD] grilling outdoors?

Alright, can anyone tell me how they safely grill outside? What grills do you 
use, how do you set things up, be descriptive.

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[CnD] Fresh Peach Pie

[Naima Leigh via Cookinginthedark]

Fresh Peach Pie

 

1/2 cup sugar

 

2 eggs, slightly beaten

 

1 unbaked pie shell

 

5 or 6 sliced fresh peaches

 

Fill pie shell with sliced, fresh peaches. Mix sugar, eggs, and salt
together. Pour egg mixture over peaches. Bake at 350 degrees until peaches
are done and custard is set in center, about 40 to 45 minutes.

 

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Re: [CnD] Recipe for peach cobbler

[Kimsan via Cookinginthedark]

I love peach cobbler. I was telling my daughter the other day, because I taught 
her how to bake a cake that we should work on other yummy dessers. I told her 
about peach cobbler, so I'm glad to see someone posted a recipe. However, can I 
use all purpose flower or must I use self rising flower.

Kimsan Song
kimsans...@outlook.com

-Original Message-
From: Courtney Fulghum Smith via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, July 28, 2016 8:07 AM
To: cookinginthedark@acbradio.org
Cc: Courtney Fulghum Smith 
Subject: Re: [CnD] Recipe for peach cobbler

Peach Cobbler

1 cup self rising flour
1 cup sugar
1 cup milk
1-2 cans sliced peaches (about 15 oz. can)
1 stick butter

Preheat oven to 350 F. Place butter in 9x13 pan & place in oven for butter to 
melt.
Mix flour, sugar & milk.

After butter has melted, remove pan from oven & pour I'm undrained peaches & 
then pour over batter mixture.

DO NOT STIR!

Place in oven & cook for 1 hour.

Note about peaches:
I like my cobbler very peachy, so I use two cans.
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Re: [CnD] Fresh Southern Peach Cobbler

[Laury-Johnson, Shawnese (LARA) via Cookinginthedark]

This recipe lists white sugar, brown sugar, and cinnamon more than once.

-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, July 28, 2016 10:58 AM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh 
Subject: [CnD] Fresh Southern Peach Cobbler

Fresh Southern Peach Cobbler



Prep Time: 20 minute



Cook Time: 40 minute



Ready In: 1 hour



Calories: 562



Servings: 4



Ingredients



8 fresh peaches-peeled, pitted and sliced into thin wedges



1/4 cup white sugar



1/4 cup brown sugar



1/4 teaspoon ground cinnamon



1/8 teaspoon ground nutmeg



1 teaspoon fresh lemon juice



2 teaspoons fresh corn starch



1 cup all-purpose flour



1/4 cup white sugar



1/4 cup brown sugar



1 teaspoon baking soda



½ teaspoon salt



6 tablespoons unsalted butter, chilled and cut into small pieces



1/4 cup boiling water



3 tablespoons white sugar



1 teaspoon ground cinnamon



Directions



Pre heat oven to 425 degrees F (220 degrees C). In a large bowl, combine 
peaches, ¼ cup white sugar, ¼ cup brown sugar, ¼ teaspoon cinnamon, nutmeg, 
lemon juice and corn starch. Toss to coat evenly, and place into a 2 quart 
baking dish. Bake in preheated oven for 10 minutes. Meanwhile, in a large bowl, 
combine flour, ¼ cup white sugar, ¼ cup brown sugar, baking powder and salt. 
Blend in butter with fingertips, or a pastry blender, until mixture resembles 
coarse meal. Stir in water until just combined. Remove peaches from oven, and 
drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and 
cinnamon mixture. Bake until topping is golden, about 30 minutes.







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Re: [CnD] Recipe for peach cobbler

[gail johnson via Cookinginthedark]

When you make this recipe you use 2 15 ounce cans of peaches with the juice?
None of the dry ingredients need to be increased?
Thanks for the clarification.
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Re: [CnD] Recipe for peach cobbler

[Courtney Fulghum Smith via Cookinginthedark]

Peach Cobbler

1 cup self rising flour
1 cup sugar
1 cup milk
1-2 cans sliced peaches (about 15 oz. can)
1 stick butter

Preheat oven to 350 F. Place butter in 9x13 pan & place in oven for butter
to melt.
Mix flour, sugar & milk.

After butter has melted, remove pan from oven & pour I'm undrained peaches
& then pour over batter mixture.

DO NOT STIR!

Place in oven & cook for 1 hour.

Note about peaches:
I like my cobbler very peachy, so I use two cans.
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[CnD] Fresh Southern Peach Cobbler

[Naima Leigh via Cookinginthedark]

Fresh Southern Peach Cobbler



Prep Time: 20 minute



Cook Time: 40 minute



Ready In: 1 hour



Calories: 562



Servings: 4



Ingredients



8 fresh peaches-peeled, pitted and sliced into thin wedges



1/4 cup white sugar



1/4 cup brown sugar



1/4 teaspoon ground cinnamon



1/8 teaspoon ground nutmeg



1 teaspoon fresh lemon juice



2 teaspoons fresh corn starch



1 cup all-purpose flour



1/4 cup white sugar



1/4 cup brown sugar



1 teaspoon baking soda



½ teaspoon salt



6 tablespoons unsalted butter, chilled and cut into small pieces



1/4 cup boiling water



3 tablespoons white sugar



1 teaspoon ground cinnamon



Directions



Pre heat oven to 425 degrees F (220 degrees C). In a large bowl, combine
peaches, ¼ cup white sugar, ¼ cup brown sugar, ¼ teaspoon cinnamon, nutmeg,
lemon juice and corn starch. Toss to coat evenly, and place into a 2 quart
baking dish. Bake in preheated oven for 10 minutes. Meanwhile, in a large
bowl, combine flour, ¼ cup white sugar, ¼ cup brown sugar, baking powder and
salt. Blend in butter with fingertips, or a pastry blender, until mixture
resembles coarse meal. Stir in water until just combined. Remove peaches
from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler
with the sugar and cinnamon mixture. Bake until topping is golden, about 30
minutes.







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Re: [CnD] grilling outdoors?

[Charles Rivard via Cookinginthedark]

I use an electric smoker that can also be used as a grill.  I prefer smoking 
the food because of the flavor.


As you're asking about grilling, here's how I do it.  The heating element is 
at the bottom of the unit, and I have a whole bunch of ceramic brickettes, 
bought at a barbecue supply store, placed all over the bottom of the unit. 
They all touch one another, and the heating element touches some of them. 
This evenly transfers the heat to all of them.  The rack onto which the 
stuff to be grilled is placed about 4 or 5 inches above the heating element. 
After the unit has been plugged into house current for about 15 minutes, you 
lay the food onto the grill and place the metal dome lid over the unit.  No 
temperature to set or anything.  Use a talking meat thermometer that you can 
get from


www.blindmicemegamall.com

and a timer to gauge doneness.




If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Zoe via Cookinginthedark

Sent: Wednesday, July 27, 2016 7:58 PM
To: cookinginthedark@acbradio.org
Cc: Zoe
Subject: [CnD] grilling outdoors?

Alright, can anyone tell me how they safely grill outside? What grills do 
you use, how do you set things up, be descriptive.


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Re: [CnD] guidelines; all members please read

[Charles Rivard via Cookinginthedark]

This sort of stuff is certainly not in the list guidelines!




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Zoe via Cookinginthedark
Sent: Wednesday, July 27, 2016 8:06 PM
To: cookinginthedark@acbradio.org
Cc: Zoe
Subject: Re: [CnD] guidelines; all members please read

Ok, sorry but, uh blind doesn't mean we can't find instructions on boxes, we
just have to try a little harder.

-Original Message-
From: Marie Rudys via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 24, 2016 11:05 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] guidelines; all members please read

How about adding this to the guidelines, Steve: No recipe which says,
"Prepare cake or anything else according to package directions" which we
blind people cannot read and there are also those of us who live alone and
don't have sighted help around, and are not married to a sighted person or
partner, and cannot afford a fancy reader that reads cans and boxes.  I am
annoyed when part of a recipe requires you to go by package directions a
blind person cannot read.  Also, when someone sends recipes that are not
blind-friendly, that is what a sighted person is doing.  What are they doing
on this list, then?  Yes, I am suspicious when someone does that, and it
raises red flags.

Marie

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, July 22, 2016 12:27 PM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] guidelines; all members please read

Thank you Nicole, I had lost this message I will save it for future
references.
I appreciate that.
Sugar

‘I have loved the stars too fondly to be fearful of the night.

Sugar


-Original Message-
From: Nicole Massey via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, July 22, 2016 12:24 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] guidelines; all members please read

Here folks, below the list guidelines are instructions on how to subscribe
or unsubscribe. Note that there's a special email address for this, not the
regular list address. Hope this helps, and for those unsubscribing I'll miss
y'all.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Steve Stewart
Sent: Sunday, April 27, 2014 10:19 PM
To: cookinginthedark 
Subject: [CnD] guidelines; all members please read



List guide lines. Note, that the moderators addresses are in cluded at the
end of this message.



1. Keep messages on the topic of cooking.

2. Change subject lines to reflect the body of the message.

3. Avoid sending short, meaningless messages. Examples follow: "Thanks for
the recipe" "This sounds good" "Me too" Messages like this clutter up the
list and greatly increase the time it takes to read through posted messages.
If you want to thank someone for a recipe please do so off list.

4. Please limit posting of multiple recipes to about 5 to 7 per day. You
take the time to post them, so make sure that they get read. Bombarding the
list with 10 to 20 recipes will ensure that many are deleted instead of
read.

5. Questions, comments, complaints, and requests for assistance should be
directed to the list owner or the list moderators for proper handling.

6. Off Topic notices or solicitations must be sent to the list owner for
approval and posting to the list. Failure to do this may result in
suspension from the Cooking in the Dark list.



Cooking in the Dark List Information. To subscribe to the list, send a
message to: cookinginthedark-requ...@acbradio.org and in the subject line,
put subscribe or unsubscribe. A confirmation message will be sent to your
address. When you receive it, simply reply to it to complete the
subscription or unsubscription transaction. If you need to get in touch with
the owner of this list, Dale Campbell, please send a message to:
cookinginthedark-ow...@acbradio.org Or: cookinginthed...@att.net





To Contact the list moderator,  Steve Stewart, please send a message to:
cookda...@gmail.com



Please include a FORWARDED list message with ALL HEADERS intact to make it
easier to help you. This list does not keep archives. Cooking in the Dark is
sponsored by Blind Mice Mart.   Visit them at www.blindmicemegamall.com

Have a MICE Day!





STEVE and GINA STEWART
CnD MODERATOR
ATTHEMARKET OWNER
EMAIL;cookda...@gmail.com
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Re: [CnD] grilling outdoors?

[Debbi Williamson via Cookinginthedark]

We use a charcoal grill.  It has always been one of the grills 
that has a hinged lid, for lack of a better explanation.  We use 
the charcoal that has already been treated with something so you 
don't have to have lighter fluid or anything to make it burn.  
Once the fire is lit and we have waited long enough for the fire 
to be ready, we cook by timing what we're cooking.  We have 
cooked salmon filets, steaks, corn on the cob, burgers, etc.  It 
really doesn't seem very difficult.


- Original Message -
From: Zoe via Cookinginthedark 

Re: [CnD] grilling outdoors?

[Debbi Williamson via Cookinginthedark]

Another thing I neglected to mention is that often, we use a 
grilling basket to hold items like the fish filets and then we 
simply flip the basket over rather than having to turn the fish.


- Original Message -
From: "Greg B.  via Cookinginthedark" 

[CnD] unsubscribe

[jan brown via Cookinginthedark]

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[CnD] 3 INGREDIENT STRAWBERRY BUNDT CAKE

[Sugar via Cookinginthedark]

3 INGREDIENT STRAWBERRY BUNDT CAKE
1 box of strawberry cake mix
1 (20 oz) can of strawberry pie filling
3 eggs

Mix all three ingredients together. (use spoon not mixer) Pour into 
your greased bundt pan and cook at 350 for 30 to 35 minutes. 
Enjoy.

"Let the morning bring me word of your unfailing love, for I have put my
trust in you. Show me the way I should go, for to you I entrust my life" (
Psalm 143:8).
-Sugar






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[CnD] Recipe for peach cobbler

[Teresa Mullen via Cookinginthedark]

Hello everyone. 
Hope all is well with you all out there in cooking land exclamation mark LOL 
wondering if anyone has a peach cobbler or peach pie recipe? Thanks in advance 
Teresa Sanchez sent from my iPhone
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