Re: [CnD] a different twist to pumpkin pie

[Kathy Brandt via Cookinginthedark]

I use the Eagle Brand condensed milk recipe, using a gram cracker piecrust 
instead of the normal kind,, and doubling up on the spices.

> On Sep 12, 2016, at 8:26 PM, Sandy via Cookinginthedark 
>  wrote:
> 
> Great tips; speaking of something different, when I make pumpkin pie,
> instead of evaporated milk, I use eggnog; a delightful flavor to the pie.
> Sandy 
> 
> 
> Fear is just excitement in need of an attitude adjustment! 
> -Original Message-
> From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Monday, September 12, 2016 10:52 AM
> To: CND
> Cc: Sugar
> Subject: [CnD] Beverage Tips
> 
> These are great tips:
> Beverage Tips
> Don't pour that last cup of coffee down the drain! Pour it into a thermos
> bottle and have it later.
> Freeze your leftover coffee in ice cube trays, for use with iced coffee. The
> same can apply for tea.
> If you find your drip or perked coffee is a little bitter, simply add a
> pinch of salt to your coffeepot.
> Always dissolve sugar in a little hot water for use in iced coffee or tea to
> prevent sugar from sinking to the bottom.
> Coffee beans stay fresh if kept in the freezer compartment of your
> refrigerator.
> Whether you use loose tea or tea bags, always keep it in a tightly sealed
> container. This will help prevent flavor loss.
> To make your iced tea a little clearer, pour in a small amount of hot water.
> Add a pinch of grated orange rind to tea when steeping for a delicious
> flavor!
> Believe it or not, the shape of your drinking container makes a difference
> to how long the contents remain hot. It's said that a tall, thin mug or cup
> will maintain the temperature longer than the wide-brimmed variety.
> If your sparkling wine has lost it's sparkle, just drop a raisin into the
> bottle. The concentrated sugar in the raisin will help make your bubbly
> bubbly again!
> Wine should be stored on its side and in a dark, even-temperature,
> draft-free environment.
> If you find you have small pieces of cork in your wine from opening, simply
> use a tea strainer when pouring it into the glass.
> Here's a way to make good use of those small amounts of liqueur that never
> seem to get consumed. Blend about 1 /2 cup of liqueur with 1 cup of milk and
> 2 cups of ice cream. Milkshakes with a kick! Experiment with different
> flavor ice creams and liqueurs.
> Cocktail Dictionary . . . Translate cocktail terms as follows:
> A Dash (5 or 6 drops)
> A Pony (2 tablespoons)
> A Jigger (3 tablespoons)
> A Large Jigger (4 tablespoons)
> 
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> 
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[CnD] Tips: and a different twist to pumpkin pie

[Sandy via Cookinginthedark]

Great tips; speaking of something different, when I make pumpkin pie,
instead of evaporated milk, I use eggnog; a delightful flavor to the pie.
Sandy 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, September 12, 2016 10:52 AM
To: CND
Cc: Sugar
Subject: [CnD] Beverage Tips

These are great tips:
Beverage Tips
Don't pour that last cup of coffee down the drain! Pour it into a thermos
bottle and have it later.
Freeze your leftover coffee in ice cube trays, for use with iced coffee. The
same can apply for tea.
If you find your drip or perked coffee is a little bitter, simply add a
pinch of salt to your coffeepot.
Always dissolve sugar in a little hot water for use in iced coffee or tea to
prevent sugar from sinking to the bottom.
Coffee beans stay fresh if kept in the freezer compartment of your
refrigerator.
Whether you use loose tea or tea bags, always keep it in a tightly sealed
container. This will help prevent flavor loss.
To make your iced tea a little clearer, pour in a small amount of hot water.
Add a pinch of grated orange rind to tea when steeping for a delicious
flavor!
Believe it or not, the shape of your drinking container makes a difference
to how long the contents remain hot. It's said that a tall, thin mug or cup
will maintain the temperature longer than the wide-brimmed variety.
If your sparkling wine has lost it's sparkle, just drop a raisin into the
bottle. The concentrated sugar in the raisin will help make your bubbly
bubbly again!
Wine should be stored on its side and in a dark, even-temperature,
draft-free environment.
If you find you have small pieces of cork in your wine from opening, simply
use a tea strainer when pouring it into the glass.
Here's a way to make good use of those small amounts of liqueur that never
seem to get consumed. Blend about 1 /2 cup of liqueur with 1 cup of milk and
2 cups of ice cream. Milkshakes with a kick! Experiment with different
flavor ice creams and liqueurs.
Cocktail Dictionary . . . Translate cocktail terms as follows:
A Dash (5 or 6 drops)
A Pony (2 tablespoons)
A Jigger (3 tablespoons)
A Large Jigger (4 tablespoons)

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[CnD] a soup cookbook from National Braille press

[Jeanne Fike via Cookinginthedark]

Hello,

Some of you may be interested in the following soup cookbook from National
Braille Press. (I just received the info on it; so haven't ordered it yet.) 
   Jeanne
 Dump Soups cookbook: 45 recipes (format braille and ebraille for $10) 
Simple and delicious no-fuss cooking! Over 45 recipes, from classic
vegetable soups and seafood chowders to spicy noodle soups and hearty bean
soups!

 

Sections include:

-  Super Speedy Chicken

-  One-Pot Beef and Pork

-  Seafood in a Snap

-  Quick and Creamy

-  Hearty Beans

-  Slow Cooker Soups

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