Re: [CnD] Avocado Veggie Sandwich
I remember that! "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark Sent: Wednesday, October 21, 2020 7:03 PM To: 'Cooking in the Dark' Cc: Wendy Subject: Re: [CnD] Avocado Veggie Sandwich I used to go to Baker Square, which is famous for its pies, or it used to be. The sandwich recipe mentioned here reminded me of an Avocado-Tomato Sandwich they served, & it too was delicious. Wendy ___ 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] honey lentils abean dinner
Hi, Angela. Here's Sugar's post, pasted in. Cp HONEY LENTILS and BEAN DINNER Crocktober 19, 2020 Happy Monday, Slow Cookerers! Last night I revisited my favorite vegetarian dinner. The only change I made to the Original Recipe was that I used a can of drained and rinsed black beans instead of garbanzo beans because my 8 year old doesn't like garbanzos. I also added about a cup of shredded butternut squash. Trader Joe's sells the spirals next to the carrots and I figured it was a great way to get a few more vitamins into the kids. If you can't find the already peeled and either cubed squash or shredded squash you can add some sweet potato to bulk up the meal. It tasted WONDERFUL. The red onion is important --- don't email me and ask to use a yellow one. Because if you do I'll probably say it's fine but I'd really rather you use a red one. ;HONEY LENTILS and BEAN DINNER serves 6, over white or brown rice. Freezes well. 1 1/2 cups lentils ((brown or green) 3 cups water 1/2 red onion, diced 1 (15-ounce) can black beans, drained and rinsed 1/2 cup shredded or chopped carrot 1 cup peeled and cubed or shredded butternut squash 1 teaspoon kosher salt 1 teaspoon dried mustard 1/4 teaspoon ground ginger 2 tablespoons soy sauce (La Choy or Tamari Wheat Free are GF) 1/3 cup honey (and maybe another 1 tablespoon later to taste) 1 dried bay leaf or 2 fresh The Directions. I used a 4 quart crockpot. The awesome thing about lentils (actually, there are a few awesome things) is that they are cheap, full of fiber, and you don't have to pre-soak them. You really should rinse them off, though. Put the lentils into your crockpot. Add the water. Chop up the onion, and add along with the carrots and squash. Drain and rinse the beans and add. Stir in the dried mustard, salt, and ginger. Add the soy sauce and honey. Stir to combine. Float the bay leaf (ves) on top. Cover and cook on low for 6-8 hours, or on high for 3-5. Taste. If desired, stir in an extra tablespoon of honey. Serve with white or brown rice. DELICIOUS. I was so happy to watch the kids lick their bowls clean!! -) More Later, Dani On 10/21/20, Angela Palmer via Cookinginthedark wrote: > Hello ∫ugar, > Can you repost your recipe for honey letils abean dinner ,thank you in > .advance. > Angela > ___ > 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] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com
I'll have to pawn something first, in order to buy the pecans. :) :) :) Karen At 08:47 PM 10/21/2020, you wrote: I just checked the recipe again. I think it would all fit in there o.k. Go for it Karen! (smile) On 10/21/2020 6:49 PM, Karen Delzer via Cookinginthedark wrote: > Maybe I will one of these days. It looks yummerous! > > Karen > > At 05:47 PM 10/21/2020, you wrote: >> I think it would be okay. Try it and let us know. >> >> -Original Message- >> From: Cookinginthedark On >> Behalf Of >> Karen Delzer via Cookinginthedark >> Sent: Wednesday, October 21, 2020 7:11 PM >> To: Cooking in the Dark >> Cc: Karen Delzer >> Subject: Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com >> >> wonder what it would doo if you used an 8 x 8 square pan because >> that's all >> you had. :) :) :) >> >> Karen >> >> At 10:17 AM 10/21/2020, you wrote: >> >Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com >> > >> > >> > >> >Prep 20 min >> > >> >Total1 hr 15 min >> > >> >Servings8 >> > >> >We love upside-down cakes, and this unbeatable combination of pecan pie >> >and upside-down cake is no exception. Brown sugar, melted butter and >> >pecan halves are mixed together and spread in a cake pan, which then >> >gets topped with a sweet Bisquick⢠batter, baked, and drizzled with a >> >powdered sugar-milk glaze. The end result is a gooey pecan pie layer >> >that sits atop a fluffyyet densecake, instead of af a pie crust. This >> >dessert is a wonderful treat for fall (or all year-round for pecan pie >> >lovers!) and tastes especially delightful when served with a side of >> >from-scratch sweetened whipped cream. We love this cake as a sweet >> >addition to any mealeither a post-dinner ttreat or even as a star of >> >your next brunch party! We love upside-down cakes, and this unbeatable >> >combination of pecan pie and upside-down cake is no exception. >> > >> >Ingredients >> > >> >Topping >> > >> >1/3cup butter, melted >> > >> >1/2cup packed brown sugar >> > >> >1tablespoon water >> > >> >1cup pecan halves >> > >> >Cake >> > >> >1 1/2cups Original Bisquick mix >> > >> >1/2cupp granulated sugar >> > >> >1/2cup milk >> > >> >2tablespoons vegetable oil >> > >> >1teaspoon vanilla >> > >> >1 egg >> > >> >Glaze >> > >> >1/2cup powdered sugar >> > >> >2to 3 teaspoons milk >> > >> >Steps >> > >> >1. Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; >> >line with cooking parchment paper. >> > >> >2. In medium bowl, stir melted butter, brown sugar and water until >> >well blended. Stir in pecans to coat evenly. Pour into pan, and spread >> >pecans in an even layer; set aside. >> > >> >3. In large bowl, beat Cake ingredients with electric mixer on low >> >speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 >> >minutes, scraping bowl occasionally. Pour batter evenly over pecan >> mixture >> in pan. >> > >> >4. Bake 29 to 34 minutes or until toothpick inserted in center comes >> >out clean. Run knife around side of pan to loosen cake. Cool pan on >> >cooling rack >> >5 minutes. Place heatproof serving plate upside down over pan; turn >> >plate and pan over. Remove pan. Replace any pecans that may still be in >> >pan on top of cake. Cool 15 minutes. >> > >> >5. In small bowl, mix powdered sugar and 2 teaspoons of the milk until >> >well blended. If too thick to drizzle, add additional milk, 1/4 >> >teaspoon at a time. Drizzle with fork over top. For 8 servings, cut >> >into 8 wedges. Store loosely covered in refrigerator. >> > >> > >> >Expert Tips >> > >> > >> >Serve cake with sweetened whipped cream on top. >> > >> >Lining the cake pan with cooking parchment paper will ensure cake comes >> >easily out of pan. >> > >> >To make 1 1/2 cups whipped cream, place medium deep bowl and beaters in >> >freezer or refrigerator to chill. Place 3/4 cup heavy whipping cream >> >and 1 tablespoon powdered sugar in chilled bowl. Beat on low speed >> >until mixture begins to thicken. Add 1/2 teaspoon vanilla; beat on high >> >speed until soft peaks form. >> > >> > >> >Nutrition Information >> > >> > >> >Nutrition Facts >> > >> > >> >Serving Size: 1 Slice >> > >> > >> >Calories >> > >> >430 >> > >> >Calories from Fat >> > >> >200 >> > >> > >> >% Daily Value >> > >> > >> >Total Fat >> > >> >23g >> > >> >35% >> > >> >Saturated Fat >> > >> >7g >> > >> >36% >> > >> >Trans Fat >> > >> >0g >> > >> > >> > >> >Cholesterol >> > >> >45mg >> > >> >15% >> > >> >Sodium >> > >> >300mg >> > >> >12% >> > >> >Potassium >> > >> >105mg >> > >> >3% >> > >> >Total Carbohydrate >> > >> >52g >> > >> >17% >> > >> >D ietary Fiber >> > >> >2g >> > >> >7% >> > >> >Sugars >> > >> >36g >> > >> > >> > >> >Protein >> > >> >4g >> > >> > >> > >> > >> >% Daily Value*: >> > >> > >> >Vitamin A >> > >> >6% >> > >> >6% >> > >> >Vitamin C >> > >> >0% >> > >> >0% >> > >> >Calcium >> > > > >6% >> > >>
Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com
Sure is tempting, I'll tell ya that! karen At 08:47 PM 10/21/2020, you wrote: Hey Karen: Right now that's all I have too! (smile) I wonder if you can get all of it in there? You first! haha! On 10/21/2020 4:11 PM, Karen Delzer via Cookinginthedark wrote: > wonder what it would doo if you used an 8 x 8 square pan because > that's all you had. :) :) :) > > Karen > > At 10:17 AM 10/21/2020, you wrote: >> Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com >> >> >> >> Prep 20 min >> >> Total1 hr 15 min >> >> Servings8 >> >> We love upside-down cakes, and this unbeatable combination of pecan >> pie and >> upside-down cake is no exception. Brown sugar, melted butter and pecan >> halves are mixed together and spread in a cake pan, which then gets >> topped >> with a sweet Bisquick batter, baked, and drrizzled with a powdered >> sugar-milk glaze. The end result is a gooey pecan pie layer that sits >> atop a >> fluffyyet densecake, instead of a pie crust. This dessessert is a >> wonderful >> treat for fall (or all year-round for pecan pie lovers!) and tastes >> especially delightful when served with a side of from-scratch sweetened >> whipped cream. We love this cake as a sweet addition to any >> mealeither a >> post-dinner treat or even as a star of your next brunch party! We love >> upside-down cakes, and this unbeatable combination of pecan pie and >> upside-down cake is no exception. >> >> Ingredients >> >> Topping >> >> 1/3cup butter, melted >> >> 1/2cup packed brown sugar >> >> 1tablespoon water >> >> 1cup pecan halves >> >> Cake >> >> 1 1/2cups Original Bisquick mix >>> >> 1/2cup granulated sugar >> >> 1/2cup milk >> >> 2tablespoons vegetable oil >> >> 1teaspoon vanilla >> >> 1 egg >> >> Glaze >> >> 1/2cup powdered sugar >> >> 2to 3 teaspoons milk >> >> Steps >> >> 1. Heat oven to 350°F. Spray 9-inch round cake pan with cooking >> spray; line >> with cooking parchment paper. >> >> 2. In medium bowl, stir melted butter, brown sugar and water until well >> blended. Stir in pecans to coat evenly. Pour into pan, and spread >> pecans in >> an even layer; set aside. >> >> 3. In large bowl, beat Cake ingredients with electric mixer on low >> speed 30 >> seconds, scraping bowl constantly. Beat on medium speed 2 minutes, >> scraping >> bowl occasionally. Pour batter evenly over pecan mixture in pan. >> >> 4. Bake 29 to 34 minutes or until toothpick inserted in center comes >> out >> clean. Run knife around side of pan to loosen cake. Cool pan on >> cooling rack >> 5 minutes. Place heatproof serving plate upside down over pan; turn >> plate >> and pan over. Remove pan. Replace any pecans that may still be in pan >> on top >> of cake. Cool 15 minutes. >> >> 5. In small bowl, mix powdered sugar and 2 teaspoons of the milk >> until well >> blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a >> time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. >> Store >> loosely covered in refrigerator. >> >> >> Expert Tips >> >> >> Serve cake with sweetened whipped cream on top. >> >> Lining the cake pan with cooking parchment paper will ensure cake comes >> easily out of pan. >> >> To make 1 1/2 cups whipped cream, place medium deep bowl and beaters in >> freezer or refrigerator to chill. Place 3/4 cup heavy whipping cream >> and 1 >> tablespoon powdered sugar in chilled bowl. Beat on low speed until >> mixture >> begins to thicken. Add 1/2 teaspoon vanilla; beat on high speed until >> soft >> peaks form. >> >> >> Nutrition Information >> >> >> Nutrition Facts >> >> >> Serving Size: 1 Slice >> >> >> Calories >> >> 430 >> >> Calories from Fat >> >> 200 >> >> >> % Daily Value >> >> >> Total Fat >> >> 23g >> >> 35% >> >> Saturated Fat >> >> 7g >> >> 36% >> >> Trans Fat >> >> 0g >> >> >> >> Cholesterol >> >> 45mg >> >> 15% >> >> Sodium >> >> 300mg >> >> 12% >> >> Potassium >> >> 105mg >> >> 3% >> >> Total Carbohydrate >> >> 52g >> >> 17% >> >> Dietary Fiber >> >> 2g >> >> 7% >> >> Sugars >> >> 36g >> >> >> >> Protein >> >> 4g >> >> >> >> >> % Daily Value*: >> >> >> Vitamin A >> >> 6% >> >> 6% >> >> Vitamin C >> >> 0% >> >> 0% >> >> Calcium >> >> 6% >> >> 6% >> >> Iron >> >> 6% >> >> 6% >> >> >> Exchanges: >> >> >> 1 1/2 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 1/2 >> Fat; >> >> >> Carbohydrate Choice >> >> >> 3 1/2 >> >> *Percent Daily Values are based on a 2,000 calorie diet. Enjoy. >> >> >> >> ___ > > Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com
I just checked the recipe again. I think it would all fit in there o.k. Go for it Karen! (smile) On 10/21/2020 6:49 PM, Karen Delzer via Cookinginthedark wrote: Maybe I will one of these days. It looks yummerous! Karen At 05:47 PM 10/21/2020, you wrote: I think it would be okay. Try it and let us know. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Wednesday, October 21, 2020 7:11 PM To: Cooking in the Dark Cc: Karen Delzer Subject: Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com wonder what it would doo if you used an 8 x 8 square pan because that's all you had. :) :) :) Karen At 10:17 AM 10/21/2020, you wrote: >Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com > > > >Prep 20 min > >Total1 hr 15 min > >Servings8 > >We love upside-down cakes, and this unbeatable combination of pecan pie >and upside-down cake is no exception. Brown sugar, melted butter and >pecan halves are mixed together and spread in a cake pan, which then >gets topped with a sweet Bisquick™ batter, baked, and drizzled with a >powdered sugar-milk glaze. The end result is a gooey pecan pie layer >that sits atop a fluffy—yet dense—cake, instead of a pie crust. This >dessert is a wonderful treat for fall (or all year-round for pecan pie >lovers!) and tastes especially delightful when served with a side of >from-scratch sweetened whipped cream. We love this cake as a sweet >addition to any meal—either a post-dinner treat or even as a star of >your next brunch party! We love upside-down cakes, and this unbeatable >combination of pecan pie and upside-down cake is no exception. > >Ingredients > >Topping > >1/3cup butter, melted > >1/2cup packed brown sugar > >1tablespoon water > >1cup pecan halves > >Cake > >1 1/2cups Original Bisquick™ mix > >1/2cup granulated sugar > >1/2cup milk > >2tablespoons vegetable oil > >1teaspoon vanilla > >1 egg > >Glaze > >1/2cup powdered sugar > >2to 3 teaspoons milk > >Steps > >1. Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; >line with cooking parchment paper. > >2. In medium bowl, stir melted butter, brown sugar and water until >well blended. Stir in pecans to coat evenly. Pour into pan, and spread >pecans in an even layer; set aside. > >3. In large bowl, beat Cake ingredients with electric mixer on low >speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 >minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan. > >4. Bake 29 to 34 minutes or until toothpick inserted in center comes >out clean. Run knife around side of pan to loosen cake. Cool pan on >cooling rack >5 minutes. Place heatproof serving plate upside down over pan; turn >plate and pan over. Remove pan. Replace any pecans that may still be in >pan on top of cake. Cool 15 minutes. > >5. In small bowl, mix powdered sugar and 2 teaspoons of the milk until >well blended. If too thick to drizzle, add additional milk, 1/4 >teaspoon at a time. Drizzle with fork over top. For 8 servings, cut >into 8 wedges. Store loosely covered in refrigerator. > > >Expert Tips > > >Serve cake with sweetened whipped cream on top. > >Lining the cake pan with cooking parchment paper will ensure cake comes >easily out of pan. > >To make 1 1/2 cups whipped cream, place medium deep bowl and beaters in >freezer or refrigerator to chill. Place 3/4 cup heavy whipping cream >and 1 tablespoon powdered sugar in chilled bowl. Beat on low speed >until mixture begins to thicken. Add 1/2 teaspoon vanilla; beat on high >speed until soft peaks form. > > >Nutrition Information > > >Nutrition Facts > > >Serving Size: 1 Slice > > >Calories > >430 > >Calories from Fat > >200 > > >% Daily Value > > >Total Fat > >23g > >35% > >Saturated Fat > >7g > >36% > >Trans Fat > >0g > > > >Cholesterol > >45mg > >15% > >Sodium > >300mg > >12% > >Potassium > >105mg > >3% > >Total Carbohydrate > >52g > >17% > >Dietary Fiber > >2g > >7% > >Sugars > >36g > > > >Protein > >4g > > > > >% Daily Value*: > > >Vitamin A > >6% > >6% > >Vitamin C > >0% > >0% > >Calcium > >6% > >6% > >Iron > >6% > >6% > > >Exchanges: > > >1 1/2 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 1/2 Fat; > > >Carbohydrate Choice > > >3 1/2 > >*Percent Daily Values are based on a 2,000 calorie diet. Enjoy. > > > >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list
Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com
Hey Karen: Right now that's all I have too! (smile) I wonder if you can get all of it in there? You first! haha! On 10/21/2020 4:11 PM, Karen Delzer via Cookinginthedark wrote: wonder what it would doo if you used an 8 x 8 square pan because that's all you had. :) :) :) Karen At 10:17 AM 10/21/2020, you wrote: Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com Prep 20 min Total1 hr 15 min Servings8 We love upside-down cakes, and this unbeatable combination of pecan pie and upside-down cake is no exception. Brown sugar, melted butter and pecan halves are mixed together and spread in a cake pan, which then gets topped with a sweet Bisquick™ batter, baked, and drizzled with a powdered sugar-milk glaze. The end result is a gooey pecan pie layer that sits atop a fluffy—yet dense—cake, instead of a pie crust. This dessert is a wonderful treat for fall (or all year-round for pecan pie lovers!) and tastes especially delightful when served with a side of from-scratch sweetened whipped cream. We love this cake as a sweet addition to any meal—either a post-dinner treat or even as a star of your next brunch party! We love upside-down cakes, and this unbeatable combination of pecan pie and upside-down cake is no exception. Ingredients Topping 1/3cup butter, melted 1/2cup packed brown sugar 1tablespoon water 1cup pecan halves Cake 1 1/2cups Original Bisquick™ mix 1/2cup granulated sugar 1/2cup milk 2tablespoons vegetable oil 1teaspoon vanilla 1 egg Glaze 1/2cup powdered sugar 2to 3 teaspoons milk Steps 1. Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper. 2. In medium bowl, stir melted butter, brown sugar and water until well blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in an even layer; set aside. 3. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan. 4. Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Replace any pecans that may still be in pan on top of cake. Cool 15 minutes. 5. In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator. Expert Tips Serve cake with sweetened whipped cream on top. Lining the cake pan with cooking parchment paper will ensure cake comes easily out of pan. To make 1 1/2 cups whipped cream, place medium deep bowl and beaters in freezer or refrigerator to chill. Place 3/4 cup heavy whipping cream and 1 tablespoon powdered sugar in chilled bowl. Beat on low speed until mixture begins to thicken. Add 1/2 teaspoon vanilla; beat on high speed until soft peaks form. Nutrition Information Nutrition Facts Serving Size: 1 Slice Calories 430 Calories from Fat 200 % Daily Value Total Fat 23g 35% Saturated Fat 7g 36% Trans Fat 0g Cholesterol 45mg 15% Sodium 300mg 12% Potassium 105mg 3% Total Carbohydrate 52g 17% Dietary Fiber 2g 7% Sugars 36g Protein 4g % Daily Value*: Vitamin A 6% 6% Vitamin C 0% 0% Calcium 6% 6% Iron 6% 6% Exchanges: 1 1/2 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 1/2 Fat; Carbohydrate Choice 3 1/2 *Percent Daily Values are based on a 2,000 calorie diet. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Avocado Veggie Sandwich
I used to go to Baker Square, which is famous for its pies, or it used to be. The sandwich recipe mentioned here reminded me of an Avocado-Tomato Sandwich they served, & it too was delicious. Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com
Maybe I will one of these days. It looks yummerous! Karen At 05:47 PM 10/21/2020, you wrote: I think it would be okay. Try it and let us know. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Wednesday, October 21, 2020 7:11 PM To: Cooking in the Dark Cc: Karen Delzer Subject: Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com wonder what it would doo if you used an 8 x 8 square pan because that's all you had. :) :) :) Karen At 10:17 AM 10/21/2020, you wrote: >Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com > > > >Prep 20 min > >Total1 hr 15 min > >Servings8 > >We love upside-down cakes, and this unbeatable combination of pecan pie >and upside-down cake is no exception. Brown sugar, melted butter and >pecan halves are mixed together and spread in a cake pan, which then >gets topped with a sweet Bisquick batter, baked, and drizzled with a >powdered sugar-milk glaze. The end result is a gooey pecan pie layer >that sits atop a fluffyyet densecake, instead of a pie crust. This >dessert is a wonderful treat for fall (or all year-round for pecan pie >lovers!) and tastes especially delightful when served with a side of >from-scratch sweetened whipped cream. We love this cake as a sweet >addition to any mealeither a post-dinner treat or even as a star of >your next brunch party! We love upside-down cakes, and this unbeatable >combination of pecan pie and upside-down cake is no exception. > >Ingredients > >Topping > >1/3cup butter, melted > >1/2cup packed brown sugar > >1tablespoon water > >1cup pecan halves > >Cake > >1 1/2cups Original Bisquick mix > >1/2cup granulated sugar > >1/2cup milk > >2tablespoons vegetable oil > >1teaspoon vanilla > >1 egg > >Glaze > >1/2cup powdered sugar > >2to 3 teaspoons milk > >Steps > >1. Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; >line with cooking parchment paper. > >2. In medium bowl, stir melted butter, brown sugar and water until >well blended. Stir in pecans to coat evenly. Pour into pan, and spread >pecans in an even layer; set aside. > >3. In large bowl, beat Cake ingredients with electric mixer on low >speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 >minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan. > >4. Bake 29 to 34 minutes or until toothpick inserted in center comes >out clean. Run knife around side of pan to loosen cake. Cool pan on >cooling rack >5 minutes. Place heatproof serving plate upside down over pan; turn >plate and pan over. Remove pan. Replace any pecans that may still be in >pan on top of cake. Cool 15 minutes. > >5. In small bowl, mix powdered sugar and 2 teaspoons of the milk until >well blended. If too thick to drizzle, add additional milk, 1/4 >teaspoon at a time. Drizzle with fork over top. For 8 servings, cut >into 8 wedges. Store loosely covered in refrigerator. > > >Expert Tips > > >Serve cake with sweetened whipped cream on top. > >Lining the cake pan with cooking parchment paper will ensure cake comes >easily out of pan. > >To make 1 1/2 cups whipped cream, place medium deep bowl and beaters in >freezer or refrigerator to chill. Place 3/4 cup heavy whipping cream >and 1 tablespoon powdered sugar in chilled bowl. Beat on low speed >until mixture begins to thicken. Add 1/2 teaspoon vanilla; beat on high >speed until soft peaks form. > > >Nutrition Information > > >Nutrition Facts > > >Serving Size: 1 Slice > > >Calories > >430 > >Calories from Fat > >200 > > >% Daily Value > > >Total Fat > >23g > >35% > >Saturated Fat > >7g > >36% > >Trans Fat > >0g > > > >Cholesterol > >45mg > >15% > >Sodium > >300mg > >12% > >Potassium > >105mg > >3% > >Total Carbohydrate > >52g > >17% > >Dietary Fiber > >2g > >7% > >Sugars > >36g > > > >Protein > >4g > > > > >% Daily Value*: > > >Vitamin A > >6% > >6% > >Vitamin C > >0% > >0% > >Calcium > >6% > >6% > >Iron > >6% > >6% > > >Exchanges: > > >1 1/2 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 1/2 Fat; > > >Carbohydrate Choice > > >3 1/2 > >*Percent Daily Values are based on a 2,000 calorie diet. Enjoy. > > > >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] honey lentils abean dinner
Hello ∫ugar, Can you repost your recipe for honey letils abean dinner ,thank you in .advance. Angela ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com
I think it would be okay. Try it and let us know. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Wednesday, October 21, 2020 7:11 PM To: Cooking in the Dark Cc: Karen Delzer Subject: Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com wonder what it would doo if you used an 8 x 8 square pan because that's all you had. :) :) :) Karen At 10:17 AM 10/21/2020, you wrote: >Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com > > > >Prep 20 min > >Total1 hr 15 min > >Servings8 > >We love upside-down cakes, and this unbeatable combination of pecan pie >and upside-down cake is no exception. Brown sugar, melted butter and >pecan halves are mixed together and spread in a cake pan, which then >gets topped with a sweet Bisquick batter, baked, and drizzled with a >powdered sugar-milk glaze. The end result is a gooey pecan pie layer >that sits atop a fluffyyet densecake, instead of a pie crust. This >dessert is a wonderful treat for fall (or all year-round for pecan pie >lovers!) and tastes especially delightful when served with a side of >from-scratch sweetened whipped cream. We love this cake as a sweet >addition to any mealeither a post-dinner treat or even as a star of >your next brunch party! We love upside-down cakes, and this unbeatable >combination of pecan pie and upside-down cake is no exception. > >Ingredients > >Topping > >1/3cup butter, melted > >1/2cup packed brown sugar > >1tablespoon water > >1cup pecan halves > >Cake > >1 1/2cups Original Bisquick mix > >1/2cup granulated sugar > >1/2cup milk > >2tablespoons vegetable oil > >1teaspoon vanilla > >1 egg > >Glaze > >1/2cup powdered sugar > >2to 3 teaspoons milk > >Steps > >1. Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; >line with cooking parchment paper. > >2. In medium bowl, stir melted butter, brown sugar and water until >well blended. Stir in pecans to coat evenly. Pour into pan, and spread >pecans in an even layer; set aside. > >3. In large bowl, beat Cake ingredients with electric mixer on low >speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 >minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan. > >4. Bake 29 to 34 minutes or until toothpick inserted in center comes >out clean. Run knife around side of pan to loosen cake. Cool pan on >cooling rack >5 minutes. Place heatproof serving plate upside down over pan; turn >plate and pan over. Remove pan. Replace any pecans that may still be in >pan on top of cake. Cool 15 minutes. > >5. In small bowl, mix powdered sugar and 2 teaspoons of the milk until >well blended. If too thick to drizzle, add additional milk, 1/4 >teaspoon at a time. Drizzle with fork over top. For 8 servings, cut >into 8 wedges. Store loosely covered in refrigerator. > > >Expert Tips > > >Serve cake with sweetened whipped cream on top. > >Lining the cake pan with cooking parchment paper will ensure cake comes >easily out of pan. > >To make 1 1/2 cups whipped cream, place medium deep bowl and beaters in >freezer or refrigerator to chill. Place 3/4 cup heavy whipping cream >and 1 tablespoon powdered sugar in chilled bowl. Beat on low speed >until mixture begins to thicken. Add 1/2 teaspoon vanilla; beat on high >speed until soft peaks form. > > >Nutrition Information > > >Nutrition Facts > > >Serving Size: 1 Slice > > >Calories > >430 > >Calories from Fat > >200 > > >% Daily Value > > >Total Fat > >23g > >35% > >Saturated Fat > >7g > >36% > >Trans Fat > >0g > > > >Cholesterol > >45mg > >15% > >Sodium > >300mg > >12% > >Potassium > >105mg > >3% > >Total Carbohydrate > >52g > >17% > >Dietary Fiber > >2g > >7% > >Sugars > >36g > > > >Protein > >4g > > > > >% Daily Value*: > > >Vitamin A > >6% > >6% > >Vitamin C > >0% > >0% > >Calcium > >6% > >6% > >Iron > >6% > >6% > > >Exchanges: > > >1 1/2 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 1/2 Fat; > > >Carbohydrate Choice > > >3 1/2 > >*Percent Daily Values are based on a 2,000 calorie diet. Enjoy. > > > >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com
wonder what it would doo if you used an 8 x 8 square pan because that's all you had. :) :) :) Karen At 10:17 AM 10/21/2020, you wrote: Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com Prep 20 min Total1 hr 15 min Servings8 We love upside-down cakes, and this unbeatable combination of pecan pie and upside-down cake is no exception. Brown sugar, melted butter and pecan halves are mixed together and spread in a cake pan, which then gets topped with a sweet Bisquick batter, baked, and drizzled with a powdered sugar-milk glaze. The end result is a gooey pecan pie layer that sits atop a fluffyyet densecake, instead of a pie crust. This dessert is a wonderful treat for fall (or all year-round for pecan pie lovers!) and tastes especially delightful when served with a side of from-scratch sweetened whipped cream. We love this cake as a sweet addition to any mealeither a post-dinner treat or even as a star of your next brunch party! We love upside-down cakes, and this unbeatable combination of pecan pie and upside-down cake is no exception. Ingredients Topping 1/3cup butter, melted 1/2cup packed brown sugar 1tablespoon water 1cup pecan halves Cake 1 1/2cups Original Bisquick mix 1/2cup granulated sugar 1/2cup milk 2tablespoons vegetable oil 1teaspoon vanilla 1 egg Glaze 1/2cup powdered sugar 2to 3 teaspoons milk Steps 1. Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper. 2. In medium bowl, stir melted butter, brown sugar and water until well blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in an even layer; set aside. 3. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan. 4. Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Replace any pecans that may still be in pan on top of cake. Cool 15 minutes. 5. In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator. Expert Tips Serve cake with sweetened whipped cream on top. Lining the cake pan with cooking parchment paper will ensure cake comes easily out of pan. To make 1 1/2 cups whipped cream, place medium deep bowl and beaters in freezer or refrigerator to chill. Place 3/4 cup heavy whipping cream and 1 tablespoon powdered sugar in chilled bowl. Beat on low speed until mixture begins to thicken. Add 1/2 teaspoon vanilla; beat on high speed until soft peaks form. Nutrition Information Nutrition Facts Serving Size: 1 Slice Calories 430 Calories from Fat 200 % Daily Value Total Fat 23g 35% Saturated Fat 7g 36% Trans Fat 0g Cholesterol 45mg 15% Sodium 300mg 12% Potassium 105mg 3% Total Carbohydrate 52g 17% Dietary Fiber 2g 7% Sugars 36g Protein 4g % Daily Value*: Vitamin A 6% 6% Vitamin C 0% 0% Calcium 6% 6% Iron 6% 6% Exchanges: 1 1/2 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 1/2 Fat; Carbohydrate Choice 3 1/2 *Percent Daily Values are based on a 2,000 calorie diet. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Avocado Veggie Sandwich
Avocado Veggie Sandwich by American Diabetes Association Diabetic/Vegetarian meal Avocado is full of healthy, monounsaturated fat that is good for your cholesterol and will not raise your blood sugar. This is a veggie sandwich, but if you really need your meat you could add turkey or chicken. Prep time15 min Servings4 Servings Servings:1 sandwich Nutrition Facts Amount per serving Calories, 220 Total Fat, 11g Saturated Fat, 1g Cholesterol, 0mg Sodium, 180mg Total Carbohydrate, 29g Dietary Fiber, 9g Total Sugars, 4g Protein, 8g Potassium, 500mg Ingredients US Metric avocado (cored and cut in half) 4 teaspoons sunflower seeds 1/2 large cucumber (sliced 4 radishes (sliced) 2 roma (plum) tomatoes (sliced) 4 1/2 ounces whole wheat sandwich thins ( each) Directions 1. Gently remove the insides of the avocado from shell. Sugar's note, what I do is cut in half and peel off the skin. If you can't peel the skin off try using a spoon to scoop it out. with a knife Cut avocado into thin slices 2. Spread 1/4 of the avocado slices on bottom piece of sandwich thin. Sprinkle with 1 Tbsp. sunflower seeds. Top with 4-5 cucumber slices, 4-5 radish slices and 3 tomato slices. Place top piece of sandwich thin on sandwich. 3. Repeat process for remaining 3 sandwiches. Sugar’s note: I always enjoy adding Alpha Sprouts to my sandwiches. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com
Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com Prep 20 min Total1 hr 15 min Servings8 We love upside-down cakes, and this unbeatable combination of pecan pie and upside-down cake is no exception. Brown sugar, melted butter and pecan halves are mixed together and spread in a cake pan, which then gets topped with a sweet Bisquick batter, baked, and drizzled with a powdered sugar-milk glaze. The end result is a gooey pecan pie layer that sits atop a fluffyyet densecake, instead of a pie crust. This dessert is a wonderful treat for fall (or all year-round for pecan pie lovers!) and tastes especially delightful when served with a side of from-scratch sweetened whipped cream. We love this cake as a sweet addition to any mealeither a post-dinner treat or even as a star of your next brunch party! We love upside-down cakes, and this unbeatable combination of pecan pie and upside-down cake is no exception. Ingredients Topping 1/3cup butter, melted 1/2cup packed brown sugar 1tablespoon water 1cup pecan halves Cake 1 1/2cups Original Bisquick mix 1/2cup granulated sugar 1/2cup milk 2tablespoons vegetable oil 1teaspoon vanilla 1 egg Glaze 1/2cup powdered sugar 2to 3 teaspoons milk Steps 1. Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper. 2. In medium bowl, stir melted butter, brown sugar and water until well blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in an even layer; set aside. 3. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan. 4. Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Replace any pecans that may still be in pan on top of cake. Cool 15 minutes. 5. In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator. Expert Tips Serve cake with sweetened whipped cream on top. Lining the cake pan with cooking parchment paper will ensure cake comes easily out of pan. To make 1 1/2 cups whipped cream, place medium deep bowl and beaters in freezer or refrigerator to chill. Place 3/4 cup heavy whipping cream and 1 tablespoon powdered sugar in chilled bowl. Beat on low speed until mixture begins to thicken. Add 1/2 teaspoon vanilla; beat on high speed until soft peaks form. Nutrition Information Nutrition Facts Serving Size: 1 Slice Calories 430 Calories from Fat 200 % Daily Value Total Fat 23g 35% Saturated Fat 7g 36% Trans Fat 0g Cholesterol 45mg 15% Sodium 300mg 12% Potassium 105mg 3% Total Carbohydrate 52g 17% Dietary Fiber 2g 7% Sugars 36g Protein 4g % Daily Value*: Vitamin A 6% 6% Vitamin C 0% 0% Calcium 6% 6% Iron 6% 6% Exchanges: 1 1/2 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 1/2 Fat; Carbohydrate Choice 3 1/2 *Percent Daily Values are based on a 2,000 calorie diet. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Turtle Bundt Cake Recipe - BettyCrocker.com
Turtle Bundt Cake Recipe - BettyCrocker.com Prep 15 min Total2 hr 50 min Servings16 The beauty of the bundt is how easy and impressive it can be all at the same time! This one is no exception--a chocolate cake with caramel, pecans, and the surprise ingredient, chocolate pudding, mixed in for extra moistness, baked and topped with buttery caramel sauce. Make with Betty Crocker Cake Mix. Cake 1 box, Betty Crocker Super Moist chocolate fudge cake mix 1 box, (4-serving size) Jell-O chocolate-flavor instant pudding & pie filling mix 1cup water 1/2cup vegetable oil 1/4 cup caramel topping 4eggs 3/4 cup chopped pecans Toppings 3/4cup Betty Crocker Rich & Creamy chocolate frosting (from 16-oz container) 1/4cup caramel topping 1/4cup coarsely chopped toasted pecans Steps 1. Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour. 2. In large bowl, beat cake mix, dry pudding mix, water, oil, 1/4 cup caramel topping and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan. 3. Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. 4. Transfer cake to serving platter. In small microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until thin enough to pour over cake. Pour over cake. Refrigerate about 30 minutes or until chocolate is set. * 5 When ready to serve, pour 1/4 cup caramel topping over chocolate frosting; sprinkle with 1/4 cup pecans. Store loosely covered at room temperature. * It is very important to use baking spray with flour for coating the pan. It will help with successful removal from the pan. * To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Another method is to heat the oven to 350°F. Spread nuts in an ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Nutrition Information Nutrition Facts Serving Size: 1 Serving Calories 330 Calories from Fat 150 % Daily Value Total Fat 16g 25% Saturated Fat 4g 19% Trans Fat 0g Cholesterol 45mg 16% Sodium 410mg 17% Potassium 160mg 5% Total Carbohydrate 41g 14% Dietary Fiber 1g 7% Sugars 26g Protein 3g % Daily Value*: Vitamin A 0% 0% Vitamin C 0% 0% Calcium 6% 6% Iron 10% 10% Exchanges: 1 1/2 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; 3 Fat; Carbohydrate Choice 3. *Percent Daily Values are based on a 2,000 calorie diet. Trademarks referred to herein are the properties of their respective owners. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Butterscotch Pudding Layer Cake Recipe - BettyCrocker.com
Butterscotch Pudding Layer Cake Recipe - BettyCrocker.com Prep 45 min Total3 hr 30 min Servings12. If you love butterscotch, youre going to want a slice (or two!) of this incredible pudding layer cake. Made easy with Betty Crocker Super Moist yellow cake mix, this cakes three layers are given extra flavor with milk, melted butter and butterscotch pudding mix. Make with Betty Crocker Cake Mix. 1 box, Betty Crocker Super Moist yellow cake mix 1cup milk 1/2cup butter, melted 3eggs 1 box, (3.4 oz) Jell-O butterscotch-flavor instant pudding & pie filling mix (dry) Frosting 1/2cup dark chocolate chips 1/2 cup butterscotch chips 1 1/2cups butter, softened 3 1/3cups powdered sugar 3tablespoons milk 1 1/2teaspoons vanilla 1/2cup coarsely crushed mini pretzel twists Toppings 1/3cup caramel sauce 1/2teaspoon coarse sea salt Steps 1. Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper. 2. In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly. 3. Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. 4. In small microwavable bowl, microwave chocolate chips and butterscotch chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth; cool 10 minutes. In large bowl, beat 1 1/2 cups softened butter and melted chips with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy. 5. Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer. Spread 2/3 cup of the frosting on top; top with third cake layer. Frost side and top of cake with remaining frosting. Press crushed pretzels along bottom edge of cake. Refrigerate uncovered at least 1 hour. 6. When ready to serve, carefully pour and spread caramel sauce over top of cake, allowing some to drip down sides; sprinkle sea salt on top. Cover and refrigerate any remaining cake. Expert Tips To soften butter, cut in small pieces, and leave at room temperature. A faster method is to microwave butter in 5-second increments at 50% (Medium), turning butter frequently so butter is softened but not melted. An easy way to crush pretzels is to place in resealable food-storage plastic bag; seal bag, and crush with rolling pin. An easy way to put crushed pretzels on side of cake is to hold the plated cake over a small bowl of crushed pretzels. Cup your hand, and press pretzels on bottom of cake, using the bowl to catch extras. Keep using what is in the bowl as you press the pretzels all around the edge. A turntable is helpful when decorating a cake. You can build your cake on the flat surface, and it allows you to turn the cake as you frost, which makes it easier to decorate. To keep your serving plate clean while frosting the cake, place strips of waxed paper around edge of plate. Remove after frosting is complete. Nutrition Information Nutrition Facts Serving Size: 1 Slice Calories 710 Calories from Fat 340 % Daily Value Total Fat 38g 59% Saturated Fat 24g 120% Trans Fat 1 1/2g Cholesterol 130mg 44% Sodium 830mg 35% Potassium 135mg 4% Total Carbohydrate 88g 29% Dietary Fiber 0g 0% Sugars 67g Protein 4g % Daily Value*: Vitamin A 20% 20% Vitamin C 0% 0% Calcium 10% 10% Iron 8% 8% Exchanges: 1 Starch; 0 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat; Carbohydrate Choice 6 *Percent Daily Values are based on a 2,000 calorie diet. Trademarks referred to herein are the properties of their respective owners. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
