Re: [CnD] Indian Tacos - Fry Bread

[Teresa Mullen via Cookinginthedark]

Actually Charles those are the ingredients not flower all I know is yes there 
are some things missing flower you have flour salt baking soda I believe you 
add baking powder and in the largest was missing I never heard milk added but 
that's something new to me as I know friends who are Navajos and they never say 
anything about milk

Teresa Sanchez sent from my iPhone

On Jul 30, 2016, at 11:55 AM, Courtney Fulghum Smith via Cookinginthedark 
 wrote:

>> 
>> Charles,
> 
> 
> How did you come to the conclusion there are ingrediens missing?
> Ingredients & directions for making the bread are included.
> 
> Courtney
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Re: [CnD] Flour?

[Courtney Fulghum Smith via Cookinginthedark]

>
> Im not directing this to you, but to your doctor. I have a relative who
> suffers from a gluten intolerance & it is NOT a fad! I can not tell you how
> many times she has ended up in the ER because of cross contamination from
> something that has gluten. Cilliac (sp?) disease is real! I encourage you
> to find a doctor who understands the disease & will treat it as seriously
> as any other disease.


Best wishes,

Courtney
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Re: [CnD] Flour?

[Wendy via Cookinginthedark]

Thanks to all who responded. I am aware there was a recall of the General Mills 
flour, but I did not know the brand of the first bag of flour I had, which I 
threw out after being ill. The second I tried was King Arthur's Unbleached, & 
still the same outcome. Perhaps it is gluten sensitibity as you say. When I 
asked my doctor about it a while ago out of curiosity, she said it was a fad. 
Going to be a change, that's for sure. I will try the suggested King Arthur 
mixes & see. Thanks again.
Wendy 


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Re: [CnD] Flour?

[Jeanne Fike via Cookinginthedark]

Hello,
Recently, there has been a recall on some Gold Medal flour due to ecoli. You 
may want to check the bag as well and see if it's code is part of the recall.
Hope you feel better.
Jeanne

-Original Message-
From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 31, 2016 12:29 PM
To: cookinginthedark@acbradio.org
Cc: Penny Reeder
Subject: Re: [CnD] Flour?

It sounds like you may have developed a sensitivity to gluten. I think
that's more likely than that the flour is bad or dangerous. Try a
small bag of gluten-free baking mix. I know that King Arthur makes one
that's supposed to yield good results -- you can buy it at
kingarthur.com or amazon.com -- and see if that makes the difference.

Good luck.
Penny

On 7/31/16, Sugar via Cookinginthedark  wrote:
> Hi Wendy
>  I am so sorry you have been ill with flour.
> The brand was Gold Medal.
> Have you considered that maybe you may be glutin free?
> I'd go see a Dr.
> Hope you feel better.
> Sugar
>  �I have loved the stars too fondly to be fearful of the
> night.
>
> Sugar
>
>
> -Original Message-
> From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, July 31, 2016 9:54 AM
> To: cookinginthedark@acbradio.org
> Cc: Wendy
> Subject: [CnD] Flour?
>
> I have a problem, & I'm not sure how to solve it, & it is costing me money
> throwing food out. I had a new batch of white flour, & I made chocolate chip
> cookies & granola with it, & when I ate the food, I developed abdominal
> cramp with loose stool. When I did not eat the food, I was fine. Someone
> heard General Mills had a recall on its flour, & I did not know the brand,
> but I tossed almost 5 pounds of flour out, along with the cookies & granola.
> I used boiling water on the containers that held the food items. Then I
> heard on the news recently the reason why we are told not to eat from
> scratch cookie dough is because flour contains stuff that necessitate
> cooking or else it could cause us to be ill. The only organic unbleached
> flour at the grocery store was General Mills, which I wanted to avoid, so I
> bought King Arthur unbleached flour. I recently made No Bake Cookies, which
> includes flour & needs to be boiled 1 minute. Eating the cookies has made me
> ill. So, is the issue we can no lon  ger make No Bake Cookies with today's
> flour, or is it the flour, & I hate the thought of throwing almost another 5
> pounds of flour  & cookies out,  or is it the container? Your input would be
> appreciated. Thanks.
> Wendy
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
>
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>
>
>
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Re: [CnD] Frying and brownness of fried bread for Charles: sifting flour

[Sugar via Cookinginthedark]

That is so true, I have 3 different sizes.
Thanks for that reminder sis
Sugar

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

Sugar


-Original Message-
From: Helen Whitehead via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 31, 2016 2:45 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: Re: [CnD] Frying and brownness of fried bread for Charles: sifting 
flour

A lot of the times, I just use a whisk,  to mix up dry ingredients.  I do have 
a sifter, but whisking is so much easier.
- Original Message -
From: "Sugar via Cookinginthedark" 
To: 
Cc: "Sugar" 
Sent: Sunday, July 31, 2016 5:09 PM
Subject: [SUSPECTED SPAM] Re: [CnD] Frying and brownness of fried bread for 
Charles


Hi
It depends on the recipe.
If it ask for sifted then you can just use a sifter or use a fork and mix it up.
If it says no need to sift then just pack it, and it will be ok. Sugar sugar

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

Sugar


-Original Message-
From: John McConnell via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 31, 2016 12:30 PM
To: cookinginthedark@acbradio.org
Cc: John McConnell
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

Hello All:
Is it better to just all purpose flour, and not sift it for a recipe like this, 
or can one use a colinder, that feels like a screen to sift flour?
Thanks.

John McConnell


-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 7:34 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

I run into a lot of places where they have bears full of honey or that vile 
stuff called honey syrup for them. I've also encountered them in Christmas tree 
and shamrock shapes for different holidays. I ate them all the time as a kid, 
but haven't had one in a very long time now, as I tend to limit my sweets.

-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 9:20 PM
To: cookinginthedark@acbradio.org
Cc: Sandy 
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

Here at the Mexican restaurants, when you get them, they are already dusted in 
sugar, and they serve you packets of honey to spread over them.


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Nicole Massey via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 6:16 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

I watched these being made at a local Mexican restaurant when I was a child,
and yes, about the time they puff up they need just another minute or so.
They're sometimes called sopapillas, pronounced so-puh-pee-yahs. You can
also dust them with powdered sugar or use a bittersweet chocolate sauce with
them.

-Original Message-
From: Susan Lumpkin via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 5:33 PM
To: cookinginthedark@acbradio.org
Cc: Susan Lumpkin 
Subject: Re: [CnD] Frying and browness of fried bread for Charles

Someitmes things smell brown too besides being puffy, wouldn't you agree,
Sugar?

Susan

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 4:57 PM
To: cookinginthedark@acbradio.org; 'Charles Rivard' 
Cc: Sugar 
Subject: [CnD] Frying and browness of fried bread for Charles

Charles,
After about 2-4 minutes on each side, like I mentioned on another recipe
There are times even for sighted and for blind  people, who know that at
times it all depends on the stove, microwave, fryer or other equipment that
we use.We just have to play it by ear,smile After 2 minutes with clean
fingers, please, touch for puffiness and if it has a puffy texture then your
set...
Do the same for the other side
If it's not puffy then keep frying checking for doneness to your likeing.

Charles, do  amuse me and other's by letting us know when do you plan to
make these recipes that you are so worried about?
As for me I made these last night and they were wonderful Questions like
this can be sent off list instead of cluttering the list with the repeated
messages over, over, over and over again Blessings and happy, ssafe frying
Sugar


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

Sugar


-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 2:46 PM
To: 

Re: [CnD] Frying and brownness of fried bread for Charles: sifting flour

[Helen Whitehead via Cookinginthedark]

A lot of the times, I just use a whisk,  to mix up dry ingredients.  I do
have a sifter, but whisking is so much easier.
- Original Message -
From: "Sugar via Cookinginthedark" 
To: 
Cc: "Sugar" 
Sent: Sunday, July 31, 2016 5:09 PM
Subject: [SUSPECTED SPAM] Re: [CnD] Frying and brownness of fried bread for
Charles


Hi
It depends on the recipe.
If it ask for sifted then you can just use a sifter or use a fork and mix it
up.
If it says no need to sift then just pack it, and it will be ok. Sugar
sugar

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

Sugar


-Original Message-
From: John McConnell via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 31, 2016 12:30 PM
To: cookinginthedark@acbradio.org
Cc: John McConnell
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

Hello All:
Is it better to just all purpose flour, and not sift it for a recipe like
this, or can one use a colinder, that feels like a screen to sift flour?
Thanks.

John McConnell


-Original Message-
From: Nicole Massey via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 7:34 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

I run into a lot of places where they have bears full of honey or that vile
stuff called honey syrup for them. I've also encountered them in Christmas
tree and shamrock shapes for different holidays. I ate them all the time as
a kid, but haven't had one in a very long time now, as I tend to limit my
sweets.

-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 9:20 PM
To: cookinginthedark@acbradio.org
Cc: Sandy 
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

Here at the Mexican restaurants, when you get them, they are already dusted
in sugar, and they serve you packets of honey to spread over them.


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Nicole Massey via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 6:16 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

I watched these being made at a local Mexican restaurant when I was a child,
and yes, about the time they puff up they need just another minute or so.
They're sometimes called sopapillas, pronounced so-puh-pee-yahs. You can
also dust them with powdered sugar or use a bittersweet chocolate sauce with
them.

-Original Message-
From: Susan Lumpkin via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 5:33 PM
To: cookinginthedark@acbradio.org
Cc: Susan Lumpkin 
Subject: Re: [CnD] Frying and browness of fried bread for Charles

Someitmes things smell brown too besides being puffy, wouldn't you agree,
Sugar?

Susan

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 4:57 PM
To: cookinginthedark@acbradio.org; 'Charles Rivard' 
Cc: Sugar 
Subject: [CnD] Frying and browness of fried bread for Charles

Charles,
After about 2-4 minutes on each side, like I mentioned on another recipe
There are times even for sighted and for blind  people, who know that at
times it all depends on the stove, microwave, fryer or other equipment that
we use.We just have to play it by ear,smile After 2 minutes with clean
fingers, please, touch for puffiness and if it has a puffy texture then your
set...
Do the same for the other side
If it's not puffy then keep frying checking for doneness to your likeing.

Charles, do  amuse me and other's by letting us know when do you plan to
make these recipes that you are so worried about?
As for me I made these last night and they were wonderful Questions like
this can be sent off list instead of cluttering the list with the repeated
messages over, over, over and over again Blessings and happy, ssafe frying
Sugar


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

Sugar


-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 2:46 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Mexican Fried Bread

When are they brown?




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Sugar via Cookinginthedark
Sent: Saturday, July 30, 2016 4:07 PM
To: CND
Cc: Sugar
Subject: [CnD] Mexican Fried Bread

Mexican Fried Bread
4 cups sifted flour
1 teaspoon salt
2 tablespoons vegetable shortening
3 tablespoons baking powder
2 tablespoons sugar
1 

Re: [CnD] Frying and brownness of fried bread for Charles

[Sugar via Cookinginthedark]

Hi
It depends on the recipe.
If it ask for sifted then you can just use a sifter or use a fork and mix it up.
If it says no need to sift then just pack it, and it will be ok. Sugar
sugar

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

Sugar


-Original Message-
From: John McConnell via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 31, 2016 12:30 PM
To: cookinginthedark@acbradio.org
Cc: John McConnell
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

Hello All:
Is it better to just all purpose flour, and not sift it for a recipe like this, 
or can one use a colinder, that feels like a screen to sift flour?
Thanks.

John McConnell


-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 7:34 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

I run into a lot of places where they have bears full of honey or that vile 
stuff called honey syrup for them. I've also encountered them in Christmas tree 
and shamrock shapes for different holidays. I ate them all the time as a kid, 
but haven't had one in a very long time now, as I tend to limit my sweets.

-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 9:20 PM
To: cookinginthedark@acbradio.org
Cc: Sandy 
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

Here at the Mexican restaurants, when you get them, they are already dusted in 
sugar, and they serve you packets of honey to spread over them.


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 6:16 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

I watched these being made at a local Mexican restaurant when I was a child, 
and yes, about the time they puff up they need just another minute or so.
They're sometimes called sopapillas, pronounced so-puh-pee-yahs. You can also 
dust them with powdered sugar or use a bittersweet chocolate sauce with them.

-Original Message-
From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 5:33 PM
To: cookinginthedark@acbradio.org
Cc: Susan Lumpkin 
Subject: Re: [CnD] Frying and browness of fried bread for Charles

Someitmes things smell brown too besides being puffy, wouldn't you agree, Sugar?

Susan

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 4:57 PM
To: cookinginthedark@acbradio.org; 'Charles Rivard' 
Cc: Sugar 
Subject: [CnD] Frying and browness of fried bread for Charles

Charles,
After about 2-4 minutes on each side, like I mentioned on another recipe There 
are times even for sighted and for blind  people, who know that at times it all 
depends on the stove, microwave, fryer or other equipment that we use.We just 
have to play it by ear,smile After 2 minutes with clean fingers, please, touch 
for puffiness and if it has a puffy texture then your set...
Do the same for the other side
If it's not puffy then keep frying checking for doneness to your likeing.

Charles, do  amuse me and other's by letting us know when do you plan to make 
these recipes that you are so worried about?
As for me I made these last night and they were wonderful Questions like this 
can be sent off list instead of cluttering the list with the repeated messages 
over, over, over and over again Blessings and happy, ssafe frying Sugar


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

Sugar


-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 2:46 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Mexican Fried Bread

When are they brown?




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Sugar via Cookinginthedark
Sent: Saturday, July 30, 2016 4:07 PM
To: CND
Cc: Sugar
Subject: [CnD] Mexican Fried Bread

Mexican Fried Bread
4 cups sifted flour
1 teaspoon salt
2 tablespoons vegetable shortening
3 tablespoons baking powder
2 tablespoons sugar
1 cup milk
Vegetable oil for frying
Sift flour, baking powder, salt and sugar into a large bowl. Cut in shortening 
until mixture resembles cornmeal. Stir in milk until mixture forms a firm 
dough. Knead dough on a lightly floured surface just until smooth. Cover, let 
rest for 20 minutes. Roll out to 1/4 inch thickness; cut into squares or 
diamonds. Heat oil in a deep saucepan or deep fat fryer to

Re: [CnD] White Chip Chocolate Cookies

[Charles Rivard via Cookinginthedark]

What baking soda?  There wasn't any in the list of ingredients.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Naima Leigh via Cookinginthedark
Sent: Sunday, July 31, 2016 11:04 AM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh
Subject: [CnD] White Chip Chocolate Cookies

White Chip Chocolate Cookies



A stylish, simple scrumptious cookie-make sure you eat one right out of the
oven!



Recipe Ingredients:



2 1/4 cup all-purpose flour



2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa



1/4 teaspoon salt



1 cup butter or margarine, softened



3/4 cup granulated sugar



2/3 cup packed brown sugar



1 teaspoon pure vanilla extract



2 large eggs



1 (12-ounce) package or 2 cups NESTLÉ® TOLL HOUSE® Premier White Morsels



Cooking Directions:



1.  Preheat oven to 350 degrees F (175 degrees C).

2.  Combine flour, baking soda, and salt in small bowl. Beat butter,
granulated sugar, brown sugar, and vanilla extract in large mixer bowl until
creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop
by well-rounded teaspoon onto ungreased baking sheet.

3.  Bake for 9 to 11 minutes or until centers are set. Cool on baking
sheets for 2 minutes; remove to wire racks to cool completely.

Makes 5 dozen cookies.





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Re: [CnD] Frying and brownness of fried bread for Charles

[Courtney Fulghum Smith via Cookinginthedark]

>
> A screen colander will work. I  use a screen colander & wooden spoon. I
> "scrub" the spoon over the screen to get the ingredients thru the colander
> quicker than just shaking it.


Courtney
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Re: [CnD] Microwave Mississippi Mud Brownies

[John McConnell via Cookinginthedark]

Hello all:
Recipes will be easier to read if no > in the recipes.
Just a thought.
Happy reading, and cooking.
One more thought, and then off of my soapbox, Be sure, before sending recipes, 
that they are specific with ingredients, in both the brownies, and whatever 
frosting is made.
Helps for more happy baking, and eating.
Thanks.

John McConnell


-Original Message-
From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, July 30, 2016 5:26 PM
To: cookinginthedark@acbradio.org
Cc: Jan 
Subject: Re: [CnD] Microwave Mississippi Mud Brownies

But there's no amount of cocoa given in the batter. 

-Original Message-
From: ellen telker via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 1:59 PM
To: cookinginthedark@acbradio.org
Cc: ellen telker
Subject: Re: [CnD] Microwave Mississippi Mud Brownies

No, the 3 tbsp cocoa are in the frosting, but according to the directions, 
there's also cocoa in the batter for the brownies.
Ellen
- Original Message -
From: "Sugar via Cookinginthedark" 
To: 
Cc: "Sugar" 
Sent: Saturday, July 30, 2016 1:47 PM
Subject: Re: [CnD] Microwave Mississippi Mud Brownies


I read 3 table spoons
 'I have loved the stars too fondly to be fearful of the night.

Sugar

-Original Message-
From: ellen telker via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 10:43 AM
To: cookinginthedark@acbradio.org
Cc: ellen telker
Subject: Re: [CnD] Microwave Mississippi Mud Brownies

How much cocoa is in the brownies?  I hate to sound crabby, but people should 
proofread their recipes before they send them.
Ellen
- Original Message -
From: "Naima Leigh via Cookinginthedark" 
To: 
Cc: "Naima Leigh" 
Sent: Thursday, July 28, 2016 7:23 PM
Subject: [CnD] Microwave Mississippi Mud Brownies


> 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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Re: [CnD] Frying and brownness of fried bread for Charles

[John McConnell via Cookinginthedark]

Hello All:
Is it better to just all purpose flour, and not sift it for a recipe like this, 
or can one use a colinder, that feels like a screen to sift flour?
Thanks.

John McConnell


-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, July 30, 2016 7:34 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

I run into a lot of places where they have bears full of honey or that vile 
stuff called honey syrup for them. I've also encountered them in Christmas tree 
and shamrock shapes for different holidays. I ate them all the time as a kid, 
but haven't had one in a very long time now, as I tend to limit my sweets.

-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, July 30, 2016 9:20 PM
To: cookinginthedark@acbradio.org
Cc: Sandy 
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

Here at the Mexican restaurants, when you get them, they are already dusted in 
sugar, and they serve you packets of honey to spread over them. 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 6:16 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Frying and brownness of fried bread for Charles

I watched these being made at a local Mexican restaurant when I was a child, 
and yes, about the time they puff up they need just another minute or so.
They're sometimes called sopapillas, pronounced so-puh-pee-yahs. You can also 
dust them with powdered sugar or use a bittersweet chocolate sauce with them.

-Original Message-
From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 5:33 PM
To: cookinginthedark@acbradio.org
Cc: Susan Lumpkin 
Subject: Re: [CnD] Frying and browness of fried bread for Charles

Someitmes things smell brown too besides being puffy, wouldn't you agree, Sugar?

Susan

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 4:57 PM
To: cookinginthedark@acbradio.org; 'Charles Rivard' 
Cc: Sugar 
Subject: [CnD] Frying and browness of fried bread for Charles

Charles,
After about 2-4 minutes on each side, like I mentioned on another recipe There 
are times even for sighted and for blind  people, who know that at times it all 
depends on the stove, microwave, fryer or other equipment that we use.We just 
have to play it by ear,smile After 2 minutes with clean fingers, please, touch 
for puffiness and if it has a puffy texture then your set...
Do the same for the other side
If it's not puffy then keep frying checking for doneness to your likeing.

Charles, do  amuse me and other's by letting us know when do you plan to make 
these recipes that you are so worried about?
As for me I made these last night and they were wonderful Questions like this 
can be sent off list instead of cluttering the list with the repeated messages 
over, over, over and over again Blessings and happy, ssafe frying Sugar


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

Sugar


-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 2:46 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Mexican Fried Bread

When are they brown?




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Sugar via Cookinginthedark
Sent: Saturday, July 30, 2016 4:07 PM
To: CND
Cc: Sugar
Subject: [CnD] Mexican Fried Bread

Mexican Fried Bread
4 cups sifted flour
1 teaspoon salt
2 tablespoons vegetable shortening
3 tablespoons baking powder
2 tablespoons sugar
1 cup milk
Vegetable oil for frying
Sift flour, baking powder, salt and sugar into a large bowl. Cut in shortening 
until mixture resembles cornmeal. Stir in milk until mixture forms a firm 
dough. Knead dough on a lightly floured surface just until smooth. Cover, let 
rest for 20 minutes. Roll out to 1/4 inch thickness; cut into squares or 
diamonds. Heat oil in a deep saucepan or deep fat fryer to
375 degrees on deep fat frying thermometer. Fry dough a few at a time, turning 
often so they fry evenly, until golden brown. Remove from oil with slotted 
spoon onto paper towel to drain. Serve hot with butter (with a meal) or 
sprinkled with cinnamon sugar or with a pitcher of warm honey (for dessert).


"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] Question about bread makers

[Naima Leigh via Cookinginthedark]

Can anyone tell me about bread makers?

 

Wich one should I get and how do I know if it accessible for the blind? 

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Re: [CnD] Fruit Cobbler in the Crockpot update

[Susie Stageberg via Cookinginthedark]

I would guess that the Crockpot is never going to give you a  topping with 
crunch. 
Susie


-Original Message-
From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, July 31, 2016 2:44 AM
To: cookinginthedark@acbradio.org
Cc: gail johnson
Subject: Re: [CnD] Fruit Cobbler in the Crockpot update

For us anyway this recipe tasted good but the topping mixture became part of 
the fruit rather than having any crunch on top.
I'm going to play with it further to achieve the outcome I'm wanting.
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Re: [CnD] Flour?

[Penny Reeder via Cookinginthedark]

It sounds like you may have developed a sensitivity to gluten. I think
that's more likely than that the flour is bad or dangerous. Try a
small bag of gluten-free baking mix. I know that King Arthur makes one
that's supposed to yield good results -- you can buy it at
kingarthur.com or amazon.com -- and see if that makes the difference.

Good luck.
Penny

On 7/31/16, Sugar via Cookinginthedark  wrote:
> Hi Wendy
>  I am so sorry you have been ill with flour.
> The brand was Gold Medal.
> Have you considered that maybe you may be glutin free?
> I'd go see a Dr.
> Hope you feel better.
> Sugar
>  ‘I have loved the stars too fondly to be fearful of the
> night.
>
> Sugar
>
>
> -Original Message-
> From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, July 31, 2016 9:54 AM
> To: cookinginthedark@acbradio.org
> Cc: Wendy
> Subject: [CnD] Flour?
>
> I have a problem, & I'm not sure how to solve it, & it is costing me money
> throwing food out. I had a new batch of white flour, & I made chocolate chip
> cookies & granola with it, & when I ate the food, I developed abdominal
> cramp with loose stool. When I did not eat the food, I was fine. Someone
> heard General Mills had a recall on its flour, & I did not know the brand,
> but I tossed almost 5 pounds of flour out, along with the cookies & granola.
> I used boiling water on the containers that held the food items. Then I
> heard on the news recently the reason why we are told not to eat from
> scratch cookie dough is because flour contains stuff that necessitate
> cooking or else it could cause us to be ill. The only organic unbleached
> flour at the grocery store was General Mills, which I wanted to avoid, so I
> bought King Arthur unbleached flour. I recently made No Bake Cookies, which
> includes flour & needs to be boiled 1 minute. Eating the cookies has made me
> ill. So, is the issue we can no lon  ger make No Bake Cookies with today's
> flour, or is it the flour, & I hate the thought of throwing almost another 5
> pounds of flour  & cookies out,  or is it the container? Your input would be
> appreciated. Thanks.
> Wendy
>
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>
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>
>
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Re: [CnD] Flour?

[Courtney Fulghum Smith via Cookinginthedark]

it sounds as if you may have a gluten allergy. Make an appointment with
your doctor & ask to be tested for gluten intolerance. Let him/her know
what you have shared with us. Try to stay away from as many processed foods
as you can until you find out what is going on.

I'm  so sorry you are going through this.

Blessings,

Courtney
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Re: [CnD] Flour?

[Sugar via Cookinginthedark]

Hi Wendy
 I am so sorry you have been ill with flour.
The brand was Gold Medal.
Have you considered that maybe you may be glutin free?
I'd go see a Dr.
Hope you feel better.
Sugar
 ‘I have loved the stars too fondly to be fearful of the
night.

Sugar


-Original Message-
From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 31, 2016 9:54 AM
To: cookinginthedark@acbradio.org
Cc: Wendy
Subject: [CnD] Flour?

I have a problem, & I'm not sure how to solve it, & it is costing me money 
throwing food out. I had a new batch of white flour, & I made chocolate chip 
cookies & granola with it, & when I ate the food, I developed abdominal cramp 
with loose stool. When I did not eat the food, I was fine. Someone heard 
General Mills had a recall on its flour, & I did not know the brand, but I 
tossed almost 5 pounds of flour out, along with the cookies & granola. I used 
boiling water on the containers that held the food items. Then I heard on the 
news recently the reason why we are told not to eat from scratch cookie dough 
is because flour contains stuff that necessitate cooking or else it could cause 
us to be ill. The only organic unbleached flour at the grocery store was 
General Mills, which I wanted to avoid, so I bought King Arthur unbleached 
flour. I recently made No Bake Cookies, which includes flour & needs to be 
boiled 1 minute. Eating the cookies has made me ill. So, is the issue we can no 
lon  ger make No Bake Cookies with today's flour, or is it the flour, & I hate 
the thought of throwing almost another 5 pounds of flour  & cookies out,  or is 
it the container? Your input would be appreciated. Thanks.
Wendy

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Re: [CnD] White Chip Chocolate Cookies

[Rebecca Manners via Cookinginthedark]

How much baking soda is included?

Thanks,

Becky Manners


Sent from my iPhone

> On Jul 31, 2016, at 12:04 PM, Naima Leigh via Cookinginthedark 
>  wrote:
>
> White Chip Chocolate Cookies
>
>
>
> A stylish, simple scrumptious cookie-make sure you eat one right out of the
> oven!
>
>
>
> Recipe Ingredients:
>
>
>
> 2 1/4 cup all-purpose flour
>
>
>
> 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
>
>
>
> 1/4 teaspoon salt
>
>
>
> 1 cup butter or margarine, softened
>
>
>
> 3/4 cup granulated sugar
>
>
>
> 2/3 cup packed brown sugar
>
>
>
> 1 teaspoon pure vanilla extract
>
>
>
> 2 large eggs
>
>
>
> 1 (12-ounce) package or 2 cups NESTLÉ® TOLL HOUSE® Premier White Morsels
>
>
>
> Cooking Directions:
>
>
>
> 1.  Preheat oven to 350 degrees F (175 degrees C).
>
> 2.  Combine flour, baking soda, and salt in small bowl. Beat butter,
> granulated sugar, brown sugar, and vanilla extract in large mixer bowl until
> creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop
> by well-rounded teaspoon onto ungreased baking sheet.
>
> 3.  Bake for 9 to 11 minutes or until centers are set. Cool on baking
> sheets for 2 minutes; remove to wire racks to cool completely.
>
> Makes 5 dozen cookies.
>
>
>
>
>
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[CnD] Flour?

[Wendy via Cookinginthedark]

I have a problem, & I'm not sure how to solve it, & it is costing me money 
throwing food out. I had a new batch of white flour, & I made chocolate chip 
cookies & granola with it, & when I ate the food, I developed abdominal cramp 
with loose stool. When I did not eat the food, I was fine. Someone heard 
General Mills had a recall on its flour, & I did not know the brand, but I 
tossed almost 5 pounds of flour out, along with the cookies & granola. I used 
boiling water on the containers that held the food items. Then I heard on the 
news recently the reason why we are told not to eat from scratch cookie dough 
is because flour contains stuff that necessitate cooking or else it could cause 
us to be ill. The only organic unbleached flour at the grocery store was 
General Mills, which I wanted to avoid, so I bought King Arthur unbleached 
flour. I recently made No Bake Cookies, which includes flour & needs to be 
boiled 1 minute. Eating the cookies has made me ill. So, is the issue we can no 
lon
 ger make No Bake Cookies with today's flour, or is it the flour, & I hate the 
thought of throwing almost another 5 pounds of flour  & cookies out,  or is it 
the container? Your input would be appreciated. Thanks.
Wendy

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[CnD] White Chip Chocolate Cookies

[Naima Leigh via Cookinginthedark]

White Chip Chocolate Cookies



A stylish, simple scrumptious cookie-make sure you eat one right out of the
oven!



Recipe Ingredients:



2 1/4 cup all-purpose flour



2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa



1/4 teaspoon salt



1 cup butter or margarine, softened



3/4 cup granulated sugar



2/3 cup packed brown sugar



1 teaspoon pure vanilla extract



2 large eggs



1 (12-ounce) package or 2 cups NESTLÉ® TOLL HOUSE® Premier White Morsels



Cooking Directions:



1.  Preheat oven to 350 degrees F (175 degrees C).

2.  Combine flour, baking soda, and salt in small bowl. Beat butter,
granulated sugar, brown sugar, and vanilla extract in large mixer bowl until
creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop
by well-rounded teaspoon onto ungreased baking sheet.

3.  Bake for 9 to 11 minutes or until centers are set. Cool on baking
sheets for 2 minutes; remove to wire racks to cool completely.

Makes 5 dozen cookies.





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[CnD] White Chocolate Cookies with Almonds

[Naima Leigh via Cookinginthedark]

White Chocolate Chunk Cookies with Almonds

 

Chunky chocolate cookies loaded with white chocolate chips and almond
slivers.

 

Recipe Ingredients:

 

2 cups butter, softened

 

1 cup firmly packed brown sugar

 

1/2 cup granulated sugar

 

2 large eggs

 

2 1/4 teaspoons pure vanilla extract

 

4 1/2 cups all-purpose flour

 

1/2 cup unsweetened baking cocoa

 

1/4 cup white chocolate chips

 

1/4 cup slivered almonds

 

Cooking Directions:

 

1.   In a large bowl, with an electric mixer; at medium speed, beat
together butter, brown sugar, sugar, eggs, and vanilla until creamy. Reduce
to low speed; gradually fold in flour and unsweetened baking powder just
until blended. Stir in white chocolate chips and slivered almonds.

2.   Divide dough into quarters; shape into a 8-inch log; 1/2 -inch
thickness and slice into 1/2-inch pieces. Place on ungreased cookie sheets
1-inch apart. Flatten each slice with a fork, making crisscross marks.

3.   Bake in 350 degrees F (175 degrees C) oven for 10 to 12 minutes, or
until golden brown. Transfer cookies, cool on a wire rack.

Makes 5 dozen cookies.

 

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[CnD] White Chocolate and Pecan Cookies

[Naima Leigh via Cookinginthedark]

White Chocolate and Pecan Cookies

 

Chewy Drop cookies Studded with creamy white chocolate chips and crunchy
pecans.

 

Recipe Ingredients:

 

1 1/4 cups all-purpose flour

 

1/2 cup butter

 

1/2 teaspoon baking powder 

 

1/2 teaspoon salt

 

1/2 cup granulated sugar

 

1/4 cup firmly packed brown sugar

 

1 large egg

 

1 teaspoon pure vanilla extract

 

1/2 cup coarsely chopped white chocolate

 

1/3 cup chopped pecans

 

Cooking Directions:

 

1.   In large bowl beat sugar and flour together until fluffy. Add the
egg and vanilla; mixing well.

2.   Sift together the flour, salt, and baking powder; add to the
creamed mixture, stirring until just mixed. Add white chocolate and nuts
stirring until just mixed.

3.   Spoon dough out onto a greased cookie sheet.

4.   Bake in a preheated oven at 375 degrees F (or 190 Degrees C) for
about 5 to 10 minutes, or until golden brown on the bottom. Allow to cool
slightly on the cookie sheet before removing completely to wire rack to
finish cooling.

Makes 2 dozen cookies.

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[CnD] White Chocolate and Pecan Cookies

[Naima Leigh via Cookinginthedark]

White Chocolate and Pecan Cookies

 

Chewy Drop cookies Studded with creamy white chocolate chips and crunchy
pecans.

 

Recipe Ingredients:

 

1 1/4 cups all-purpose flour

 

1/2 cup butter

 

1/2 teaspoon baking powder 

 

1/2 teaspoon salt

 

1/2 cup granulated sugar

 

1/4 cup firmly packed brown sugar

 

1 large egg

 

1 teaspoon pure vanilla extract

 

1/2 cup coarsely chopped white chocolate

 

1/3 cup chopped pecans

 

Cooking Directions:

 

1.   In large bowl beat sugar and flour together until fluffy. Add the
egg and vanilla; mixing well.

2.   Sift together the flour, salt, and baking powder; add to the
creamed mixture, stirring until just mixed. Add white chocolate and nuts
stirring until just mixed.

3.   Spoon dough out onto a greased cookie sheet.

4.   Bake in a preheated oven at 375 degrees F (or 190 Degrees C) for
about 5 to 10 minutes, or until golden brown on the bottom. Allow to cool
slightly on the cookie sheet before removing completely to wire rack to
finish cooling.

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[CnD] White Chocolate Macadamia Nut Cookies

[Naima Leigh via Cookinginthedark]

White Chocolate Macadamia Nut Cookies

 

Splendidly scrumptious loaded with creamy white chocolate chips and crunchy
macadamia nuts.

 

Recipe Ingredients:

 

2 1/4 cups all-purpose flour

 

1 teaspoon baking soda

 

1/2 teaspoon salt

 

1 cup unsalted butter, softened

 

1 cup firmly packed lightly brown sugar

 

1/2 cup granulated sugar

 

2 large eggs

 

2 teaspoons pure vanilla extract

 

1 (12 -ounce package or 2 cups white chocolate chips)

 

1 to 2 cups macadamia nuts, coarsely chopped

 

Cooking Directions:

 

1.   Preheat oven to 375 degrees F (190 degrees C).

2.   In a medium bowl, mix together flour, baking soda and salt; set
aside.

3.   In large mixing bowl, with an electric mixer at medium speed, cream
together the butter and both sugars until light and fluffy. Beat in the egg
and vanilla. Gently stir in flour mixture until just combined. Fold in the
white chocolate and the macadamia nuts.

4.   Drop cookies by rounded tablespoonful's onto a non-stick cookie
sheet (or lined with parchment paper) about 1-inch apart.

5.   Bake for 9 to 12 minutes or until lightly golden, turning cookie
sheet around after 5 minutes to insure even browning.

6.   Transfer cookies to a wire rack and let cool completely. Store in
airtight container.

7.   Makes 5 dozen cookies.

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[CnD] Scrambled Eggs

[juliette via Cookinginthedark]

Dale had a segment on his show last night about cooking scrambled eggs. When I 
do mine, I use about a tablespoon of cold water instead of milk. Then I either 
put sharp cheddar cheese or cream cheese in them and a pinch of kosher salt 
before I cook the eggs. Delicious every time.

Juliette  
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[CnD] Some thoughts on cooking and recipes.

[ajackson212--- via Cookinginthedark]

Hi, all,
I've stayed out of the recent fray over recipes, but have a few thoughts I'd 
like to share.  The Mississippi Mud brownies is an example of an incomplete 
recipe; there are many of those out there with errors, items left out or a 
measurement written incorrectly.  If I were to make these brownies, given the 
amount of fat (1/2 cup butter), I would use about 1/4 cup cocoa in the batter  
I think though, that I would just use a different tried and true brownie recipe.
As for knowing when something is "golden brown", (Charles), although I am 
totally blind, I grew up in a sighted household with sighted parents and 
siblings.  So when I learned to cook, it was without any special tricks.  I 
learned to time things and also use my sense of smell, as well as the cake 
tester and textures of meats and vegetables.  
This is all by way of nothing, but I hope from now on we can focus on our 
strengths and enjoy the exchange of hints and recipes.
Blessings,
Alice
 all 

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Re: [CnD] Fruit Cobbler in the Crockpot update

[gail johnson via Cookinginthedark]

For us anyway this recipe tasted good but the topping mixture became 
part of the fruit rather than having any crunch on top.

I'm going to play with it further to achieve the outcome I'm wanting.
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