[CnD] Double-Chocolate Rocky Road Cookie Bars Recipe - BettyCrocker.com

[Marilyn Pennington via Cookinginthedark]

Double-Chocolate Rocky Road Cookie Bars Recipe - BettyCrocker.com



*   Prep 30 min
*   Total3 hr 30 min
*   Servings, 24.
*   

Honorable Mention - Contest Recipe 2007! Rich double chocolate chunk cookie
mix jump-starts a decadent and delicious bar. ...MORE+ LESS-



Ingredients

Cookie Base

1pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix Save $


1/4cup vegetable oil Save $

2tablespoons water Save $

1 egg Save $

Filling

1package (8 oz) cream cheese, softened Save $

1/2cup granulated sugar Save $

1/4cup butter or margarine, softened Save $

2tablespoons Gold Medal™ all-purpose flour Save $

1teaspoon vanilla Save $

1 egg Save $

1/4cup chopped pecans Save $

1cup semisweet chocolate chips (6 oz) Save $

1 1/2cups miniature marshmallows Save $

Frosting

1/2cup butter or margarine Save $

1/4cup unsweetened baking cocoa Save $

1/3cup milk

3cups powdered sugar Save $

1teaspoon vanilla Save $

1cup chopped pecans Save $

Steps

Hide Images

·  1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with
cooking spray.

·  2. In large bowl, stir cookie base ingredients until soft dough forms.
Press dough in bottom of pan. Set aside.

·  3. In large bowl, beat cream cheese, granulated sugar, 1/4 cup butter,
the flour, 1 teaspoon vanilla and the egg with electric mixer on medium
speed until smooth. Stir in 1/4 cup pecans. Spread over cookie dough base.
Sprinkle with chocolate chips.

·  4. Bake 26 to 28 minutes or until filling is set. Sprinkle evenly with
marshmallows. Bake 2 minutes longer.

·  5. In 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in
cocoa and milk. Heat to boiling, stirring constantly. Remove from heat. With
wire whisk, gradually stir in powdered sugar until well blended. Stir in 1
teaspoon vanilla and 1 cup pecans. Immediately pour over marshmallows,
spreading gently to cover. Cool 30 minutes.

·  6. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows
by 4 rows. Store covered in refrigerator.

Expert Tips

*   This recipe was awarded honorable mention in the 2007 Mix It Up with
Betty! Cookie Mix Recipe Contest.
*   Line the baking pan with foil so bars can be removed easily and
cleanup will be a snap.

Nutrition Information

Nutrition Facts

Serving Size: 1 Bar

Calories

370

Calories from Fat

180

% Daily Value

Total Fat

20g

31%

Saturated Fat

8g

41%

Trans Fat

1g



Cholesterol

45mg

15%

Sodium

130mg

5%

Potassium

100mg

3%

Total Carbohydrate

45g

15%

Dietary Fiber

1g

5%

Sugars

34g



Protein

3g



% Daily Value*:

Vitamin A

6%

6%

Vitamin C

0%

0%

Calcium

2%

2%

Iron

6%

6%

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0
Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choice

3

*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved





___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Chocolate Snowballs Recipe - BettyCrocker.com

[Marilyn Pennington via Cookinginthedark]

Chocolate Snowballs Recipe - BettyCrocker.com

*   
*   Prep 20 min
*   Total60 min
*   Servings, 60.





Ingredients

1pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix Save $

1/2cup butter or margarine, melted Save $

1 egg

1/4cup Gold Medal™ all-purpose flour Save $

1/4cup unsweetened baking cocoa Save $

1/2cup finely chopped almonds Save $

1teaspoon almond extract Save $

60 Hershey's® Kisses® Brand milk chocolates, unwrapped Save $

3/4cup powdered sugar Save $

Steps

Hide Images

·  1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg,
flour, cocoa, almonds and extract until soft dough forms.

·  2. Shape dough into sixty 3/4-inch balls; wrap each around 1 milk
chocolate candy. Place 2 inches apart on ungreased cookie sheet.

·  3. Bake 8 to 10 minutes or until set. Immediately remove from cookie
sheet. Cool slightly, about 5 minutes.

·  4.Roll cookies in powdered sugar. Cool completely, about 15 minutes.
Re-roll cookies in powdered sugar. Store tightly covered.


 Jump to Video

Expert Tips

*   To ensure success of this recipe, use 17.5 oz (1 lb 1.5 oz) size
sugar cookie mix.
*   Store different flavors and varieties of cookies in separate
containers.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie

Calories

90

Calories from Fat

40

% Daily Value

Total Fat

4 1/2g

7%

Saturated Fat

2g

9%

Trans Fat

0g



Cholesterol

10mg

3%

Sodium

35mg

1%

Potassium

35mg

1%

Total Carbohydrate

12g

4%

Dietary Fiber

0g

0%

Sugars

8g



Protein

1g



% Daily Value*:

Vitamin A

0%

0%

Vitamin C

0%

0%

Calcium

0%

0%

Iron

0%

0%

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0
Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

1

*Percent Daily Values are based on a 2,000 calorie diet.

*   The HERSHEY'S® KISSES® trademark and trade dress and the Conical
figure and plume device are used under license.

© 2018 ®/Advertisement

Advertisement





___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Baked Ravioli And Sausage Recipe | CDKitchen.com

[Marilyn Pennington via Cookinginthedark]

Baked Ravioli And Sausage Recipe | CDKitchen.com

 

Serves six.

 

ready in:  1-2 hrs.

 

ingredients

1 pound bulk hot Italian sausage
2 jars (28 ounce size) spaghetti sauce
1 package (25 ounce size) frozen cheese ravioli
1 can (7 ounce size) sliced mushrooms, drained
1 cup shredded mozzarella cheese

directions

Preheat oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstick
cooking spray.

 

Brown the sausage in a large skillet over medium-high heat for 8 to 10
minutes, until no pink remains, crumbling the sausage as it cooks. Drain off
the excess liquid and place the sausage in a large bowl. Add the spaghetti
sauce, ravioli, and mushrooms; mix well. 

Place in prepared baking dish and sprinkle with the cheese. Cover tightly
with foil and bake for 45 minutes. Remove the foil and bake for 5 to 10 more
minutes, or until heated through and the cheese is golden.


Brown the sausage in a large skillet over medium-high heat for 8 to 10
minutes, until no pink remains, crumbling the sausage as it cooks. Drain off
the excess liquid and place the sausage in a large bowl. Add the spaghetti
sauce, ravioli, and mushrooms; mix well. 

Place in prepared baking dish and sprinkle with the cheese. Cover tightly
with foil and bake for 45 minutes. Remove the foil and bake for 5 to 10 more
minutes, or until heated through and the cheese is golden.




 

 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] (no subject)

[Marilyn Pennington via Cookinginthedark]

FROM SCRATCH, YELLOW CAKE MIX 

 

Serves twelve.

 

ready in:  1-2 hrs.

 




ingredients

2 cups flour
1 1/2 cup sugar
1/4 cup shortening
1/4 cup butter, softened
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3 eggs

directions

Heat oven to 350 degrees F. Grease and flour 13" X 9" pan or two 8" or 9"
round cake pans. 

Beat all ingredients on low speed, scraping sides, 30 seconds. Beat on high
3 minutes. Pour into pan(s). 

Bake 13" X 9" pan 40-45 minutes (or round cake pans 30-35 minutes), until
toothpick inserted in center comes out clean. Cool 10 minutes, remove from
pan(s); cool completely. Frost as desired.  Enjoy.

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Spicy Pork Ole

[Marilyn Pennington via Cookinginthedark]

Spicy Pork Ole

 

1 1/2 pounds pork loin, cut into bite-sized pieces

2 tablespoons taco seasoning mix

2 cups mild salsa

1/3 cup peach jam

2 tablespoons cornstarch

1/4 cup water

Spray 4 quart slow cooker with nonstick cooking spray. Place pork in slow
cooker. Sprinkle with taco seasoning mix and stir to coat. Add salsa and
jam; stir. Cover; cook on high for 3 to 3 1/2 hours, or until meat is
tender. Remove meat to serving dish and keep warm. In a bowl, blend
cornstarch and water. When sauce simmers, stir in cornstarch mixture.
Continue stirring until fully absorbed. Continue cooking, stirring
occasionally, until sauce thickens. Serve over or alongside pork.

Makes 5 servings.  Mama's Corner.

 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Yellow cake mix from scratch was Re: Pumpkin Dump Cake

[Kathy Brandt via Cookinginthedark]

It is good to have these from scratch recipes, because these days you can be 
jipped on the size of the mixes: you used to be able to count on them being 
18.5 ounces, but now you can see them at 17 ounces or even a little below! To 
make the crumb seem more like it’s from a mix, even though they say you don’t 
have to, since I’m using all purpose flour here, I sift the flour, either using 
a pastry blender, two knives, or even through my fingers. It produces a finer 
texture. Thanks for the yellow cake recipes.

> On Apr 8, 2018, at 11:18 AM, Penny Reeder via Cookinginthedark 
>  wrote:
>
> Hi Reinhart, Here you go:
>YELLOW LAYER CAKE
>
> Better than a box - almost as easy!
>
> 1.Sift together the following dry ingredients, and set aside:
>2 cups cake flour;
>1 1/2 tsp. baking powder;
>1/2 tsp. salt;
>
> 2.Cream together 1/2 cup (1 stick) sweet butter and 1 cup sugar.
> When light and fluffy - after about 5 minutes - stir in 1 tsp. vanilla
> extract and 1/4 tsp. lemon extract.
> 3.Beat in 3 large eggs, one at a time.
>
> 4.Measure 3/4 cup plus 1 Tbsp. sweet milk, add milk and dry
> ingredients alternately to creamed mixture, beginning and ending with
> dry ingredients.
>
> 5.Divide batter between two, buttered and lightly floured, 8" round
> layer pans.  Bake at 375( for 25 minutes - cake will spring back when
> touched lightly.
>
>
> Here's another basic recipe with variations:
> Definition list of 8 items
> 2 1/4 cups all-purpose flour
> 1 1/2 cups granulated sugar
> 3 1/2 teaspoons baking powder
> 1 teaspoon salt
> 1 1/4 cups milk
> 1/2 cup vegetable shortening
> 1 teaspoon vanilla extract
> 3 large eggs
> list end
> List of 4 items
> 1. Preheat oven to 350*F (175*C). Grease and lightly flour a 13 x 9 x 2-inch
> baking pan
> (or, two 9 x 1 1/2-inch round pans, or three 8 x 1 1/2-inch round pans). Set
> aside.
> 2. In a large
> mixing bowl
> combine the flour, sugar, baking powder and salt, mixing well. Add the milk,
> shortening and vanilla and beat with an electric mixer on medium to
> medium-high
> speed for 2 minutes, scraping sides of bowl as needed. Add the eggs and
> continue beating an additional 2 minutes. Pour batter into prepared pan(s).
> 3. Bake the 13 x 9 x 2-inch
> cake
> for 40 to 45 minutes (or the 9-inch cakes for 30 to 35 minutes; the 8-inch
> cakes for 20 to 25 minutes), or until a wooden pick inserted near center of
> cake
> comes out clean, or until cake springs back when touched lightly in the
> center.
> 4. Cool the 13 x 9 x 2-inch cake on a wire rack. (Cool the 9 or 8-inch cakes
> on wire racks for 10 minutes; remove from pans and cool completely on wire
> racks.) Frost as desired.
> list end
>
> Makes 12 to 16 servings.
>
> Variations:
>
> For Marble Cake: Pour half of the prepared cake batter into another bowl.
> Mix 2 ounces unsweetened chocolate, melted and cooled, 1 tablespoon sugar, 2
> tablespoon
> warm water and 1/4 teaspoon
> baking
> soda. Stir into one bowl of cake batter. Spoon light and dark batters
> alternately into prepare cake pan(s). Using a thin spatula, cut through
> batter several
> times (without touching bottom of pan) for a marbled effect. Bake as
> directed above.
>
> For Cupcakes: Line 36 medium muffin cups with paper baking cups. Fill cups
> about one-half full. Bake 20 minutes or until tested done. Cool in pan for 5
> to 10 minutes on wire rack; remove and cool completely. Frost as desired.
> Makes 36 cupcakes.
>
> ??
>
>
>
>
>
>
>
> One more:  This is a cake mix.  It makes enough for only one cake, but
> the advantage is you can whip up the mix one un-busy day, store it in
> the freezer, and then whip up your cake or cupcakes when the dessert
> emergency strikes!)
> DIY: Homemade Yellow Cake Batter Mix
> Yield: 5 cups cake mix
> Prep Time: 10 minutes
> 2 cups granulated sugar
> 2 3/4 cups plus 1 tablespoon all-purpose flour and 3 tablespoons
> cornstarch (or you can use 1-1/2 cups each unbleached flour and cake
> flour)
> 1/2 cup nonfat dry milk powder
> 1 tablespoon baking powder
> 1 teaspoon salt
> 1 cup unsalted butter, cut in 1/2-inch cubes and cold
> 1 tablespoon vanilla extract
> 1. In the bowl of a food processor, combine the sugar, both flours, milk 
> powder,
> baking powder and salt. Process for 15 seconds. Add the pieces of
> butter and lightly
> toss with a fork so they are coated with the flour mixture. Sprinkle the 
> vanilla
> over the top. Pulse until the mixture is fine and crumbly, about 10
> one-second pulses.
> Use immediately or store in an airtight bag or container in the
> freezer for up to
> 2 months.
>
> To make the cake, adjust an oven rack to the middle position and
> preheat the oven
> to 350 degrees. Grease and flour your pan of choice
> With an electric mixer, beat the prepared cake mix, 1 1/4 cups warm
> water and 2 large
> room-temperature eggs until the mixture is smooth, about 2 minutes.
> Scrape the batter
> into the prepared cake pan(s) and bake 

Re: [CnD] Yellow cake mix from scratch was Re: Pumpkin Dump Cake

[Reinhard Stebner via Cookinginthedark]

Thank you to all who answered my questions. This is very helpful and
once again, thank you for yoru help.

On 4/8/18, Penny Reeder via Cookinginthedark
 wrote:
> Hi Reinhart, Here you go:
>   YELLOW LAYER CAKE
>
> Better than a box - almost as easy!
>
> 1.Sift together the following dry ingredients, and set aside:
>   2 cups cake flour;
>   1 1/2 tsp. baking powder;
>   1/2 tsp. salt;
>
> 2.Cream together 1/2 cup (1 stick) sweet butter and 1 cup sugar.
> When light and fluffy - after about 5 minutes - stir in 1 tsp. vanilla
> extract and 1/4 tsp. lemon extract.
> 3.Beat in 3 large eggs, one at a time.
>
> 4.Measure 3/4 cup plus 1 Tbsp. sweet milk, add milk and dry
> ingredients alternately to creamed mixture, beginning and ending with
> dry ingredients.
>
> 5.Divide batter between two, buttered and lightly floured, 8" round
> layer pans.  Bake at 375( for 25 minutes - cake will spring back when
> touched lightly.
>
>
> Here's another basic recipe with variations:
> Definition list of 8 items
> 2 1/4 cups all-purpose flour
> 1 1/2 cups granulated sugar
> 3 1/2 teaspoons baking powder
> 1 teaspoon salt
> 1 1/4 cups milk
> 1/2 cup vegetable shortening
> 1 teaspoon vanilla extract
> 3 large eggs
> list end
> List of 4 items
> 1. Preheat oven to 350*F (175*C). Grease and lightly flour a 13 x 9 x
> 2-inch
> baking pan
> (or, two 9 x 1 1/2-inch round pans, or three 8 x 1 1/2-inch round pans).
> Set
> aside.
> 2. In a large
> mixing bowl
> combine the flour, sugar, baking powder and salt, mixing well. Add the
> milk,
> shortening and vanilla and beat with an electric mixer on medium to
> medium-high
> speed for 2 minutes, scraping sides of bowl as needed. Add the eggs and
> continue beating an additional 2 minutes. Pour batter into prepared pan(s).
> 3. Bake the 13 x 9 x 2-inch
> cake
> for 40 to 45 minutes (or the 9-inch cakes for 30 to 35 minutes; the 8-inch
> cakes for 20 to 25 minutes), or until a wooden pick inserted near center of
> cake
> comes out clean, or until cake springs back when touched lightly in the
> center.
> 4. Cool the 13 x 9 x 2-inch cake on a wire rack. (Cool the 9 or 8-inch
> cakes
> on wire racks for 10 minutes; remove from pans and cool completely on wire
> racks.) Frost as desired.
> list end
>
> Makes 12 to 16 servings.
>
> Variations:
>
> For Marble Cake: Pour half of the prepared cake batter into another bowl.
> Mix 2 ounces unsweetened chocolate, melted and cooled, 1 tablespoon sugar,
> 2
> tablespoon
> warm water and 1/4 teaspoon
> baking
> soda. Stir into one bowl of cake batter. Spoon light and dark batters
> alternately into prepare cake pan(s). Using a thin spatula, cut through
> batter several
> times (without touching bottom of pan) for a marbled effect. Bake as
> directed above.
>
> For Cupcakes: Line 36 medium muffin cups with paper baking cups. Fill cups
> about one-half full. Bake 20 minutes or until tested done. Cool in pan for
> 5
> to 10 minutes on wire rack; remove and cool completely. Frost as desired.
> Makes 36 cupcakes.
>
> ??
>
>
>
>
>
>
>
> One more:  This is a cake mix.  It makes enough for only one cake, but
> the advantage is you can whip up the mix one un-busy day, store it in
> the freezer, and then whip up your cake or cupcakes when the dessert
> emergency strikes!)
> DIY: Homemade Yellow Cake Batter Mix
> Yield: 5 cups cake mix
> Prep Time: 10 minutes
> 2 cups granulated sugar
> 2 3/4 cups plus 1 tablespoon all-purpose flour and 3 tablespoons
> cornstarch (or you can use 1-1/2 cups each unbleached flour and cake
> flour)
> 1/2 cup nonfat dry milk powder
> 1 tablespoon baking powder
> 1 teaspoon salt
> 1 cup unsalted butter, cut in 1/2-inch cubes and cold
> 1 tablespoon vanilla extract
> 1. In the bowl of a food processor, combine the sugar, both flours, milk
> powder,
> baking powder and salt. Process for 15 seconds. Add the pieces of
> butter and lightly
> toss with a fork so they are coated with the flour mixture. Sprinkle the
> vanilla
> over the top. Pulse until the mixture is fine and crumbly, about 10
> one-second pulses.
> Use immediately or store in an airtight bag or container in the
> freezer for up to
> 2 months.
>
> To make the cake, adjust an oven rack to the middle position and
> preheat the oven
> to 350 degrees. Grease and flour your pan of choice
> With an electric mixer, beat the prepared cake mix, 1 1/4 cups warm
> water and 2 large
> room-temperature eggs until the mixture is smooth, about 2 minutes.
> Scrape the batter
> into the prepared cake pan(s) and bake until a toothpick inserted in
> the center comes
> out clean, about 25-27 minutes for two 9-inch layer cakes. Or, for one
> 9X13-inch
> cake (bake for 30 to 35 minutes), or one 12-cup bundt pan (bake for 40
> to 45 minutes),
> or 24 cupcakes (bake for 18 to 20 minutes)  *Makes enough for two
> 9-inch layer cakes (bake according to recipe), or one 9X13-inch
> cake (bake for 30 to 35 minutes), or one 12-cup bundt 

Re: [CnD] Yellow cake mix from scratch was Re: Pumpkin Dump Cake

[Penny Reeder via Cookinginthedark]

Hi Reinhart, Here you go:
YELLOW LAYER CAKE

Better than a box - almost as easy!

1.  Sift together the following dry ingredients, and set aside:
2 cups cake flour;
1 1/2 tsp. baking powder;
1/2 tsp. salt;

2.  Cream together 1/2 cup (1 stick) sweet butter and 1 cup sugar.
When light and fluffy - after about 5 minutes - stir in 1 tsp. vanilla
extract and 1/4 tsp. lemon extract.
3.  Beat in 3 large eggs, one at a time.

4.  Measure 3/4 cup plus 1 Tbsp. sweet milk, add milk and dry
ingredients alternately to creamed mixture, beginning and ending with
dry ingredients.

5.  Divide batter between two, buttered and lightly floured, 8" round
layer pans.  Bake at 375( for 25 minutes - cake will spring back when
touched lightly.


Here's another basic recipe with variations:
Definition list of 8 items
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
1/2 cup vegetable shortening
1 teaspoon vanilla extract
3 large eggs
list end
List of 4 items
1. Preheat oven to 350*F (175*C). Grease and lightly flour a 13 x 9 x 2-inch
baking pan
(or, two 9 x 1 1/2-inch round pans, or three 8 x 1 1/2-inch round pans). Set
aside.
2. In a large
mixing bowl
combine the flour, sugar, baking powder and salt, mixing well. Add the milk,
shortening and vanilla and beat with an electric mixer on medium to
medium-high
speed for 2 minutes, scraping sides of bowl as needed. Add the eggs and
continue beating an additional 2 minutes. Pour batter into prepared pan(s).
3. Bake the 13 x 9 x 2-inch
cake
for 40 to 45 minutes (or the 9-inch cakes for 30 to 35 minutes; the 8-inch
cakes for 20 to 25 minutes), or until a wooden pick inserted near center of
cake
comes out clean, or until cake springs back when touched lightly in the
center.
4. Cool the 13 x 9 x 2-inch cake on a wire rack. (Cool the 9 or 8-inch cakes
on wire racks for 10 minutes; remove from pans and cool completely on wire
racks.) Frost as desired.
list end

Makes 12 to 16 servings.

Variations:

For Marble Cake: Pour half of the prepared cake batter into another bowl.
Mix 2 ounces unsweetened chocolate, melted and cooled, 1 tablespoon sugar, 2
tablespoon
warm water and 1/4 teaspoon
baking
soda. Stir into one bowl of cake batter. Spoon light and dark batters
alternately into prepare cake pan(s). Using a thin spatula, cut through
batter several
times (without touching bottom of pan) for a marbled effect. Bake as
directed above.

For Cupcakes: Line 36 medium muffin cups with paper baking cups. Fill cups
about one-half full. Bake 20 minutes or until tested done. Cool in pan for 5
to 10 minutes on wire rack; remove and cool completely. Frost as desired.
Makes 36 cupcakes.

??







One more:  This is a cake mix.  It makes enough for only one cake, but
the advantage is you can whip up the mix one un-busy day, store it in
the freezer, and then whip up your cake or cupcakes when the dessert
emergency strikes!)
DIY: Homemade Yellow Cake Batter Mix
Yield: 5 cups cake mix
Prep Time: 10 minutes
2 cups granulated sugar
2 3/4 cups plus 1 tablespoon all-purpose flour and 3 tablespoons
cornstarch (or you can use 1-1/2 cups each unbleached flour and cake
flour)
1/2 cup nonfat dry milk powder
1 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter, cut in 1/2-inch cubes and cold
1 tablespoon vanilla extract
1. In the bowl of a food processor, combine the sugar, both flours, milk powder,
baking powder and salt. Process for 15 seconds. Add the pieces of
butter and lightly
toss with a fork so they are coated with the flour mixture. Sprinkle the vanilla
over the top. Pulse until the mixture is fine and crumbly, about 10
one-second pulses.
Use immediately or store in an airtight bag or container in the
freezer for up to
2 months.

To make the cake, adjust an oven rack to the middle position and
preheat the oven
to 350 degrees. Grease and flour your pan of choice
With an electric mixer, beat the prepared cake mix, 1 1/4 cups warm
water and 2 large
room-temperature eggs until the mixture is smooth, about 2 minutes.
Scrape the batter
into the prepared cake pan(s) and bake until a toothpick inserted in
the center comes
out clean, about 25-27 minutes for two 9-inch layer cakes. Or, for one 9X13-inch
cake (bake for 30 to 35 minutes), or one 12-cup bundt pan (bake for 40
to 45 minutes),
or 24 cupcakes (bake for 18 to 20 minutes)  *Makes enough for two
9-inch layer cakes (bake according to recipe), or one 9X13-inch
cake (bake for 30 to 35 minutes), or one 12-cup bundt pan (bake for 40
to 45 minutes),
or 24 cupcakes (bake for 18 to 20 minutes)  Cool the cake(s) in pan(s)
for 10 minutes, then turn out onto a wire rack. Cool completely.
Recipe Source: adapted slightly from Cook's Country April/May 2010



On 4/8/18, Jeanne Fike via Cookinginthedark
 wrote:
> Hi Reinhard,
> Here's a yellow cake recipe I've made many times
> Jeanne
> yellow cake
> 2 cups all 

Re: [CnD] Yellow cake mix from scratch was Re: Pumpkin Dump Cake

[Jeanne Fike via Cookinginthedark]

Hi Reinhard,
Here's a yellow cake recipe I've made many times
Jeanne
yellow cake
2 cups all purpose flour
1 1/2 cups granulated sugar
1/2 cup shortening (half  cup margarine or butter, softened  if desired)
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
3 eggs

Heat oven to 350 degrees. Grease and flour rectangular pan, 13 by 9 by 2 inches 
or 2 round pans 8 or 9 by 1 1/2 inches. Beat all ingredients on low speed, 
scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl 
frequently, 3 minutes. Pour into pan or pans. Bake until wooden pick inserted 
in center comes out clean; rectangle, 30 minutes. (Recipe said 40 to 45 
minutes, but I found about 30 minutes works.) Rounds 30 to 35 minutes. Cool.

-Original Message-
From: Reinhard Stebner via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, April 07, 2018 9:44 PM
To: cookinginthedark@acbradio.org
Cc: Reinhard Stebner; c...@mamas-corner.groups.io
Subject: [CnD] Yellow cake mix from scratch was Re: Pumpkin Dump Cake

Does any one have a yellow cake mix recipe or any other cake recipe that will 
work with something like this?

Sent from my iPhone

> On Apr 7, 2018, at 9:40 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
>
> Pumpkin Dump Cake
>
>
>
> *Prep 10 min
> *Total60 minutes.
>
> � An easy fall cake that is "dumped" into a pan and baked.
>
>
>
> Ingredients
>
> 1can (29 oz) pure pumpkin (not pumpkin pie filling) Save $
>
> 1can (12 oz) evaporated milk Save $
>
> 3 whole eggs
>
> 1cup white sugar Save $
>
> 3teaspoons cinnamon Save $
>
> 1box Betty Crocker? Super Moist? yellow cake mix Save $
>
> 1cup chopped pecans (optional) Save $
>
> 3/4cup butter, melted
>
> Steps
>
> Hide Images1. Preheat oven to 350�F and grease a 9x13 baking dish.
>
> *2. In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon
> until well blended. Spread pumpkin mixture in prepared baking dish. Mixture
> will be very wet.
> *3. Sprinkle cake mix evenly on top of the batter. If adding pecans,
> sprinkle them over the cake mix. Pour melted butter over the top of the cake
> mix. Bake 50 minutes.
> *4. Cool completely. Top with whipped cream or ice cream.
>
>
>
>
>
>
> Nutrition Information
>
>
> Nutrition Facts
>
>
> Serving Size: 1 Serving
>
>
> Calories
>
> 182.0
>
>
> % Daily Value
>
>
> Total Fat
>
> 11.1g
>
> 17%
>
> Saturated Fat
>
> 6.7g
>
> 34%
>
> Cholesterol
>
> 55.5mg
>
> 18%
>
> Sodium
>
> 36.6mg
>
> 2%
>
> Potassium
>
> 185.0mg
>
> 5%
>
> Total Carbohydrate
>
> 19.2g
>
> 6%
>
> Dietary Fiber
>
> 1.7g
>
> 7%
>
> Sugars
>
> 16.3g
>
>
>
> Protein
>
> 3.0g
>
>
>
>
> % Daily Value*:
>
>
> Vitamin C
>
> 4.30%
>
> 4%
>
> Calcium
>
> 8%
>
> 8%
>
> Iron
>
> 5.20%
>
> 5%
>
>
> Exchanges:
>
>
> *Percent Daily Values are based on a 2,000 calorie diet.
>
> More About This Recipe
>
> *Dump cake -- not the most eloquent name for a dessert, but it's
> amazing! Simple, decadent, and always a crowd pleaser. Straight pumpkin out
> of the can isn't really that appetizing, so add some cinnamon and sweeten it
> up a bit with some simple ingredients. The smell of the pumpkin and spices
> baking will bring fall right into your house. This is the great alternative
> to your everyday pumpkin pie, for those of you who want to switch it up a
> bit. The result is a creamy pumpkin layer topped with a buttery crust. Enjoy
> this pumpkin dessert with some whipped cream or a big scoop of ice cream.
>
>
>
>
>
> ___
> 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] Yellow cake mix from scratch was Re: Pumpkin Dump Cake

[Reinhard Stebner via Cookinginthedark]

I live in the area that is not close to a grocery store. This is why I asked 
for a recipe that does not require a boxed candy or premixed store-bought cake 
mix. Thank you for your help. I go to whole foods for my grocery shopping.

Sent from my iPhone

> On Apr 8, 2018, at 8:42 AM, Marilyn Pennington via Cookinginthedark 
>  wrote:
>
> Oh, I didn't know exactly what he wanted.
>
> I am lazy, I guess, because I use cake mixes a lot.
>
> Marilyn
>
> -Original Message-
> From: Sharon Howerton via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, April 8, 2018 8:02 AM
> To: cookinginthedark@acbradio.org
> Cc: Sharon Howerton
> Subject: Re: [CnD] Yellow cake mix from scratch was Re: Pumpkin Dump Cake
>
> That is the purpose of a dump cake recipe; it speeds up the process of baking 
> and makes it very easy to prepare. I'm not sure a cake batter would work but 
> am certainly no expert.
> Sharon
>
> -Original Message-
> From: Reinhard Stebner via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, April 07, 2018 9:44 PM
> To: cookinginthedark@acbradio.org
> Cc: Reinhard Stebner; c...@mamas-corner.groups.io
> Subject: [CnD] Yellow cake mix from scratch was Re: Pumpkin Dump Cake
>
> Does any one have a yellow cake mix recipe or any other cake recipe that will 
> work with something like this?
>
> Sent from my iPhone
>
>> On Apr 7, 2018, at 9:40 PM, Marilyn Pennington via Cookinginthedark 
>>  wrote:
>>
>> Pumpkin Dump Cake
>>
>>
>>
>> *Prep 10 min
>> *Total60 minutes.
>>
>> · An easy fall cake that is "dumped" into a pan and baked.
>>
>>
>>
>> Ingredients
>>
>> 1can (29 oz) pure pumpkin (not pumpkin pie filling) Save $
>>
>> 1can (12 oz) evaporated milk Save $
>>
>> 3 whole eggs
>>
>> 1cup white sugar Save $
>>
>> 3teaspoons cinnamon Save $
>>
>> 1box Betty Crocker™ Super Moist™ yellow cake mix Save $
>>
>> 1cup chopped pecans (optional) Save $
>>
>> 3/4cup butter, melted
>>
>> Steps
>>
>> Hide Images1. Preheat oven to 350°F and grease a 9x13 baking dish.
>>
>> *2. In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon
>> until well blended. Spread pumpkin mixture in prepared baking dish.
>> Mixture will be very wet.
>> *3. Sprinkle cake mix evenly on top of the batter. If adding pecans,
>> sprinkle them over the cake mix. Pour melted butter over the top of
>> the cake mix. Bake 50 minutes.
>> *4. Cool completely. Top with whipped cream or ice cream.
>>
>>
>>
>>
>>
>>
>> Nutrition Information
>>
>>
>> Nutrition Facts
>>
>>
>> Serving Size: 1 Serving
>>
>>
>> Calories
>>
>> 182.0
>>
>>
>> % Daily Value
>>
>>
>> Total Fat
>>
>> 11.1g
>>
>> 17%
>>
>> Saturated Fat
>>
>> 6.7g
>>
>> 34%
>>
>> Cholesterol
>>
>> 55.5mg
>>
>> 18%
>>
>> Sodium
>>
>> 36.6mg
>>
>> 2%
>>
>> Potassium
>>
>> 185.0mg
>>
>> 5%
>>
>> Total Carbohydrate
>>
>> 19.2g
>>
>> 6%
>>
>> Dietary Fiber
>>
>> 1.7g
>>
>> 7%
>>
>> Sugars
>>
>> 16.3g
>>
>>
>>
>> Protein
>>
>> 3.0g
>>
>>
>>
>>
>> % Daily Value*:
>>
>>
>> Vitamin C
>>
>> 4.30%
>>
>> 4%
>>
>> Calcium
>>
>> 8%
>>
>> 8%
>>
>> Iron
>>
>> 5.20%
>>
>> 5%
>>
>>
>> Exchanges:
>>
>>
>> *Percent Daily Values are based on a 2,000 calorie diet.
>>
>> More About This Recipe
>>
>> *Dump cake -- not the most eloquent name for a dessert, but it's
>> amazing! Simple, decadent, and always a crowd pleaser. Straight
>> pumpkin out of the can isn't really that appetizing, so add some
>> cinnamon and sweeten it up a bit with some simple ingredients. The
>> smell of the pumpkin and spices baking will bring fall right into your
>> house. This is the great alternative to your everyday pumpkin pie, for
>> those of you who want to switch it up a bit. The result is a creamy
>> pumpkin layer topped with a buttery crust. Enjoy this pumpkin dessert with 
>> some whipped cream or a big scoop of ice cream.
>>
>>
>>
>>
>>
>> ___
>> 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

[CnD] YELLOW LAYER CAKE OR CUP CAKES

[Marilyn Pennington via Cookinginthedark]

YELLOW LAYER CAKE OR CUP CAKES

2 cups cake flour (sifted before measuring)

1 1/3 cups sugar

1/2 cup Crisco

1 teaspoon salt

2/3 cup milk

3 teaspoons baking powder

2 eggs

1/3 cup milk

1 teaspoon vanilla

Preheat oven to 375°F. Butter or grease two 9 inch layer pans 1 1/2" deep.
To avoid

a crust and for easier removal, line pans with a circle of wax or parchment
paper

which has been buttered.

Measure into mixing bowl:

2 cups cake flour

1 1/3 cups sugar

1/2 cup Crisco

1 teaspoon salt

2/3 cup milk

Beat for 2 minutes.

Stir in 3 teaspoons baking powder.

Next, add:

2 eggs

1/3 cup milk

1 teaspoon vanilla

Beat for 2 more minutes to make a smooth and thin batter. Turn batter into
prepared

cake pans and bake for 25-30 minutes.

For cup cakes line muffin tins with baking cups and bake at 375°F for 15-20
minutes.

Makes 2 layer cakes or 2 1/2 dozen cupcakes.

Allow to cool slightly and frost the cakes while still warm. Enjoy.







___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] YELLOW LAYER CAKE

[Marilyn Pennington via Cookinginthedark]

YELLOW LAYER CAKE

 

1/2 c. Crisco

1 1/2 c. sugar

2 c. self rising flour

2 eggs

1 c. milk

1 tsp. vanilla

 

Cream Crisco and sugar. Add eggs, milk, flour and vanilla extract. Use 3 (9
inch) round cake pans.

 

Bake at 325 degrees for about 20 to 25 minutes. Ice layers with your
favorite frosting.  Enjoy.

 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] YELLOW BUTTER CAKE

[Marilyn Pennington via Cookinginthedark]

YELLOW BUTTER CAKE

   6 large egg yolks

   1 cup milk

   2 1/4 teaspoons vanilla extract

   3 cups cake flour, sifted

   1 1/2 cups sugar

   4 teaspoons baking powder

   3/4 teaspoon salt

   12 tablespoons unsalted butter

   Preheat

the oven to 350 degrees. In a medium bowl lightly combine the yolks, 1/4 cup
milk,

and vanilla. In a large mixing bowl combine the dry ingredients and mix on
low speed

for 30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on
low speed

until the dry ingredients are moistened. Increase to medium speed (high
speed if

using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the
cake's structure.

Scrape down the sides. Gradually add the egg mixture in 3 batches, beating
for 20

seconds after each addition to incorporate the ingredients and strengthen
the structure.

Scrape down the sides. Scrape the batter into the prepared pans and smooth
the surface

with a spatula. The pans will be about 1/2 full. Bake 25-35 minutes or until
a tester

inserted near the center comes out clean and the cake springs back when
pressed lightly

in the center. The cakes should start to shrink from the sides of the pans
only after

removal from the oven. Let the cakes cool in the pans on racks for 10
minutes. Loosen

the sides with a small metal spatula and invert onto greased wire racks. To
prevent

splitting, reinvert so the tops are up and cool completely before wrapping
airtight.  Enjoy.

 

 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Yellow cake mix from scratch was Re: Pumpkin Dump Cake

[Marilyn Pennington via Cookinginthedark]

Oh, I didn't know exactly what he wanted.

I am lazy, I guess, because I use cake mixes a lot.

Marilyn

-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, April 8, 2018 8:02 AM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton
Subject: Re: [CnD] Yellow cake mix from scratch was Re: Pumpkin Dump Cake

That is the purpose of a dump cake recipe; it speeds up the process of baking 
and makes it very easy to prepare. I'm not sure a cake batter would work but am 
certainly no expert.
Sharon

-Original Message-
From: Reinhard Stebner via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, April 07, 2018 9:44 PM
To: cookinginthedark@acbradio.org
Cc: Reinhard Stebner; c...@mamas-corner.groups.io
Subject: [CnD] Yellow cake mix from scratch was Re: Pumpkin Dump Cake

Does any one have a yellow cake mix recipe or any other cake recipe that will 
work with something like this?

Sent from my iPhone

> On Apr 7, 2018, at 9:40 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
>
> Pumpkin Dump Cake
>
>
>
> *Prep 10 min
> *Total60 minutes.
>
> · An easy fall cake that is "dumped" into a pan and baked.
>
>
>
> Ingredients
>
> 1can (29 oz) pure pumpkin (not pumpkin pie filling) Save $
>
> 1can (12 oz) evaporated milk Save $
>
> 3 whole eggs
>
> 1cup white sugar Save $
>
> 3teaspoons cinnamon Save $
>
> 1box Betty Crocker™ Super Moist™ yellow cake mix Save $
>
> 1cup chopped pecans (optional) Save $
>
> 3/4cup butter, melted
>
> Steps
>
> Hide Images1. Preheat oven to 350°F and grease a 9x13 baking dish.
>
> *2. In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon
> until well blended. Spread pumpkin mixture in prepared baking dish.
> Mixture will be very wet.
> *3. Sprinkle cake mix evenly on top of the batter. If adding pecans,
> sprinkle them over the cake mix. Pour melted butter over the top of
> the cake mix. Bake 50 minutes.
> *4. Cool completely. Top with whipped cream or ice cream.
>
>
>
>
>
>
> Nutrition Information
>
>
> Nutrition Facts
>
>
> Serving Size: 1 Serving
>
>
> Calories
>
> 182.0
>
>
> % Daily Value
>
>
> Total Fat
>
> 11.1g
>
> 17%
>
> Saturated Fat
>
> 6.7g
>
> 34%
>
> Cholesterol
>
> 55.5mg
>
> 18%
>
> Sodium
>
> 36.6mg
>
> 2%
>
> Potassium
>
> 185.0mg
>
> 5%
>
> Total Carbohydrate
>
> 19.2g
>
> 6%
>
> Dietary Fiber
>
> 1.7g
>
> 7%
>
> Sugars
>
> 16.3g
>
>
>
> Protein
>
> 3.0g
>
>
>
>
> % Daily Value*:
>
>
> Vitamin C
>
> 4.30%
>
> 4%
>
> Calcium
>
> 8%
>
> 8%
>
> Iron
>
> 5.20%
>
> 5%
>
>
> Exchanges:
>
>
> *Percent Daily Values are based on a 2,000 calorie diet.
>
> More About This Recipe
>
> *Dump cake -- not the most eloquent name for a dessert, but it's
> amazing! Simple, decadent, and always a crowd pleaser. Straight
> pumpkin out of the can isn't really that appetizing, so add some
> cinnamon and sweeten it up a bit with some simple ingredients. The
> smell of the pumpkin and spices baking will bring fall right into your
> house. This is the great alternative to your everyday pumpkin pie, for
> those of you who want to switch it up a bit. The result is a creamy
> pumpkin layer topped with a buttery crust. Enjoy this pumpkin dessert with 
> some whipped cream or a big scoop of ice cream.
>
>
>
>
>
> ___
> 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] Yellow cake mix from scratch was Re: Pumpkin Dump Cake

[Sharon Howerton via Cookinginthedark]

That is the purpose of a dump cake recipe; it speeds up the process of baking 
and makes it very easy to prepare. I'm not sure a cake batter would work but am 
certainly no expert.
Sharon

-Original Message-
From: Reinhard Stebner via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, April 07, 2018 9:44 PM
To: cookinginthedark@acbradio.org
Cc: Reinhard Stebner; c...@mamas-corner.groups.io
Subject: [CnD] Yellow cake mix from scratch was Re: Pumpkin Dump Cake

Does any one have a yellow cake mix recipe or any other cake recipe that will 
work with something like this?

Sent from my iPhone

> On Apr 7, 2018, at 9:40 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
>
> Pumpkin Dump Cake
>
>
>
> *Prep 10 min
> *Total60 minutes.
>
> · An easy fall cake that is "dumped" into a pan and baked.
>
>
>
> Ingredients
>
> 1can (29 oz) pure pumpkin (not pumpkin pie filling) Save $
>
> 1can (12 oz) evaporated milk Save $
>
> 3 whole eggs
>
> 1cup white sugar Save $
>
> 3teaspoons cinnamon Save $
>
> 1box Betty Crocker™ Super Moist™ yellow cake mix Save $
>
> 1cup chopped pecans (optional) Save $
>
> 3/4cup butter, melted
>
> Steps
>
> Hide Images1. Preheat oven to 350°F and grease a 9x13 baking dish.
>
> *2. In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon
> until well blended. Spread pumpkin mixture in prepared baking dish.
> Mixture will be very wet.
> *3. Sprinkle cake mix evenly on top of the batter. If adding pecans,
> sprinkle them over the cake mix. Pour melted butter over the top of
> the cake mix. Bake 50 minutes.
> *4. Cool completely. Top with whipped cream or ice cream.
>
>
>
>
>
>
> Nutrition Information
>
>
> Nutrition Facts
>
>
> Serving Size: 1 Serving
>
>
> Calories
>
> 182.0
>
>
> % Daily Value
>
>
> Total Fat
>
> 11.1g
>
> 17%
>
> Saturated Fat
>
> 6.7g
>
> 34%
>
> Cholesterol
>
> 55.5mg
>
> 18%
>
> Sodium
>
> 36.6mg
>
> 2%
>
> Potassium
>
> 185.0mg
>
> 5%
>
> Total Carbohydrate
>
> 19.2g
>
> 6%
>
> Dietary Fiber
>
> 1.7g
>
> 7%
>
> Sugars
>
> 16.3g
>
>
>
> Protein
>
> 3.0g
>
>
>
>
> % Daily Value*:
>
>
> Vitamin C
>
> 4.30%
>
> 4%
>
> Calcium
>
> 8%
>
> 8%
>
> Iron
>
> 5.20%
>
> 5%
>
>
> Exchanges:
>
>
> *Percent Daily Values are based on a 2,000 calorie diet.
>
> More About This Recipe
>
> *Dump cake -- not the most eloquent name for a dessert, but it's
> amazing! Simple, decadent, and always a crowd pleaser. Straight
> pumpkin out of the can isn't really that appetizing, so add some
> cinnamon and sweeten it up a bit with some simple ingredients. The
> smell of the pumpkin and spices baking will bring fall right into your
> house. This is the great alternative to your everyday pumpkin pie, for
> those of you who want to switch it up a bit. The result is a creamy
> pumpkin layer topped with a buttery crust. Enjoy this pumpkin dessert with 
> some whipped cream or a big scoop of ice cream.
>
>
>
>
>
> ___
> 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