Re: [CnD] To jona about the pancake maker.

[Kathy Brandt via Cookinginthedark]

For my pancake maker, a stove top model, you flip by holding both handles and 
flipping the whole thing over. You can use this pen is an omlet maker. my first 
experience with a pan like this was with one that had openings on either side, 
meaning you had to be careful how and when you flipped so that you wouldn’t 
make a mess.

> On Dec 29, 2020, at 9:56 AM, Jennifer Thompson via Cookinginthedark 
>  wrote:
> 
> Hi you said you got a pancake maker that you can cook both sides at once.
> 
> Someone looked up more information and it says you still need to flip the
> pancake.
> 
> Is this so?
> 
> Thanks. 
> 
> 
> 
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[CnD] Dennis Long: dennisl1...@gmail.com

[Kathy Brandt via Cookinginthedark]

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[CnD] Steve Stewart: stev...@cox.net

[Kathy Brandt via Cookinginthedark]

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[CnD] cookinginthed...@att.net

[Kathy Brandt via Cookinginthedark]

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[CnD] cookinginthedark-ow...@acbradio.org

[Kathy Brandt via Cookinginthedark]

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[CnD] From the website: how to contact administrators

[Kathy Brandt via Cookinginthedark]

--- Begin Message ---
If you need to contact the owner of this list, Dale Campbell, please send a 
message to: 
cookinginthedark-ow...@acbradio.org 
or 
cookinginthed...@att.net 

List moderators: 
Steve Stewart:  
stev...@cox.net 
Dennis Long: 
dennisl1...@gmail.com 

Please include a FORWARDED list message with ALL HEADERS intact 
to make it easier to help you. 
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[CnD] Messages are still coming through as attachments

[Kathy Brandt via Cookinginthedark]

--- Begin Message ---
They never used to. Please explain if this is a change, or if something has 
gone wrong with how your messages are coming out to the list.
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[CnD] About the latest messages coming through

[Kathy Brandt via Cookinginthedark]

--- Begin Message ---
With subject line help with recipe please: they are coming through as a mime 
attachment. This is unusual. I don’t open attachments that I’m suspicious of.
--- End Message ---
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[CnD] Parmesan squash rounds

[Kathy Brandt via Cookinginthedark]

I used both yellow and summer squash. This turned out really well. Sending in 
case, like my niece, you are saying the only thing you know to do with zucchini 
is make zucchini bread :-)



2 medium-sized yellow summer squash
Garlic salt & freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

INSTRUCTIONS
Place an oven rack in the center position of the oven. Preheat the oven to 
425°F. Line a baking sheet with foil (lightly misted with nonstick cooking 
spray) OR parchment paper.
Wash and dry the squash, and then cut each one into 1/4-inch thick slices. 
Arrange the squash rounds on the prepared pan, with little to no space between 
them. Lightly sprinkle the squash with garlic salt and freshly ground black 
pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each 
slice of squash.

Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden 
brown. (Watch these closely the first time you make them and pull them out of 
the oven early if the Parmesan is golden before 15 minutes. Alternatively, you 
may broil them for a minute or two at the end of the cooking time to speed up 
the browning.) Serve immediately.


I didn’t broil, and baked at 375, just extending the time a little.
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[CnD] Chicken thighs Parmesan, the telegraph

[Kathy Brandt via Cookinginthedark]

This paper which I subscribe to sends a food newsletter every day, and this 
chicken recipe looked interesting. Given the metric measurements, with the help 
of Siri, I think Ken approximate what to use for a few of the measurements:


Begin forwarded message:

> Serves 4 to 6. If you are in a rush you can skip the marinating bit; just 
> omit the olive oil and add the chopped garlic to the breadcrumb mix instead.
> 
> 10 good-sized chicken thighs, skinned and boned
> 1½ tbsp olive oil
> 4 cloves garlic, very finely chopped
> 150g white bread (maybe close to a half a cup of breadcrumbs)
> 15g parsley, finely chopped (Maybe like a tablespoon?)
> 100g grated Parmesan (I think a quarter of a cup)
> 3 large eggs, beaten
> METHOD
> Pierce the chicken all over with a sharp knife. Put in a shallow dish and rub 
> with the olive oil and garlic. Add pepper and cover with clingfilm. Put in 
> the fridge for a few hours if you have the time. If you don’t you can skip 
> this stage (see the introduction).
> Preheat the oven to to 180C/170C fan*/gas mark 4.
> Process the bread into crumbs and mix with the parsley, Parmesan and some 
> seasoning. Put this into one broad, flat dish, and the egg into another.
> Lift the chicken out of the marinade. Season all over. Open each thigh out 
> flat, dip it into the egg and then into the crumbs. Roll each one up again – 
> not tightly, just to reshape it into a thigh – and place in a shallow 
> ovenproof dish. Sprinkle any leftover breadcrumb mix over on top and pour 
> over the remaining egg.
>  Bake the chicken in the oven for 45 minutes. The top should be golden and 
> the chicken cooked right through. Serve immediately with a green salad and 
> olive oil-roasted potatoes.
> *Diana's conversion may differ slig
> 
>  
> 
> 
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Re: [CnD] Hope this is not out of line

[Kathy Brandt via Cookinginthedark]

I am not into micromanagement. Anything anyone doesn’t want to read, that’s 
what the delete key is for. It’s not like we have desserts listed every day. 
It’s going to get ridiculous if we have to know let’s say we can only post 
breakfast items one day a week, desserts maybe once or twice a month on a 
particular day, etc.
Next it’ll be someone’s not gonna like it there too many recipes with avocado 
or cucumbers or tofu. It’s not my problem or anyone else’s problem with one 
particular person doesn’t like something.


> On Sep 3, 2020, at 2:47 PM, Immigrant via Cookinginthedark 
>  wrote:
> 
> I don't see any problem with dessert recipes, they are just as good as any
> recipe. My own definition of junk food is any food that claims to be
> low-something - low-fat, low-cholesterol, etc., which means low-taste, and
> therefore worth throwing into junk. As far as diabetes, although it is a
> disease that results in high blood sugar, it is not caused by consuming
> sugar. This group shares all types of recipes, no one can say members of the
> group live by dessert alone. But slippery slope of regulating which kind of
> recipes is more welcome is dangerous.
> 
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> meward1954--- via Cookinginthedark
> Sent: Thursday, September 3, 2020 2:31 PM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: [CnD] Hope this is not out of line
> 
> I am wondering if we could have a dessert-free day once? Maybe even once a
> week?  
> 
> 
> 
> I hope this is not too much out of line.  But it's making me have sugar and
> general junk food cravings just to look at all these desserts, and blind
> person does  not live by dessert alone, much as they might want to.
> Although I do not have diabetes, blind people are much over-represented in
> the diabetic population.  
> 
> 
> 
> So I'm not asking to stop with these wonderful desserts, just to calm it
> down perhaps a little!
> 
> 
> 
> Thanks.
> 
> 
> 
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[CnD] Next best thing to Robert Redford

[Kathy Brandt via Cookinginthedark]

I’m sure the recipe I made once is similar to this; it’s buried somewhere on 
cassette:

Original recipe yields 8 servings


1 cup all-purpose flour

⅔ cup butter


365 Everyday Value® Unsalted Butter
At Your Local Whole Foods Market
LEARN MORE
ADVERTISEMENT


1 cup chopped walnuts

1 (8 ounce) package cream cheese

1 cup white sugar

:



2 (8 ounce) containers frozen whipped topping, thawed

1 (5.9 ounce) package instant chocolate pudding mix

1 (5.1 ounce) package instant vanilla pudding mix

3 cups milk

⅛ cup grated semisweet chocolate



Step 1
Combine flour, butter, and chopped nuts. Press into the bottom of a 9 x 13 x 2 
inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes, or until golden 
brown.


ADVERTISEMENT
Step 2
Combine cream cheese, sugar, and 1 container of whipped topping until well 
mixed. Spread evenly over the cooled crust.

Step 3
Mix pudding mixes and milk well until thick. Spread evenly over the cream 
cheese filling. Spread remaining container of whipped topping over the pudding 
layer. Sprinkle grated chocolate over the top.

Step 4
Refrigerate for 6 to 8 hours before serving.
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[CnD] Sheet pan dinner question

[Kathy Brandt via Cookinginthedark]

For dinners such as the chicken one, exactly what size pan are we talking 
about? My cookie sheets are on the large side, even have a rim, but for the 
amount of chicken called for that would seem to take up the sheet on its own, 
never mind the vegetables and potatoes, and with getting out of the oven, could 
be a disaster! So, is the pan for these recipes more like a jelly roll pan? 
That has a little more depth than my cookie sheets, and is at least 12 by 15 
inches. Thanks.

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[CnD] Shrinking Cake Mixes | CDKitchen.com

[Kathy Brandt via Cookinginthedark]

https://www.cdkitchen.com/cooking-tips/cake-mixes.html

Thought would send, since I think some of the cake recipes that have been 
coming out lately require the older size. The webpage includes a cake mix 
calculator where you can enter the size box you have and then the size you 
need; you will then be told how much flour, at Cetera, is necessary. The crux 
is:
 If your box of mix is 16.5 ounces, add 6 tablespoons flour.

If your box of mix is 15.25 ounces, add 11 tablespoons (1/2 cup flour plus 3 
tablespoons) plus 1/4 teaspoon of baking powder.

And, once you start to get over 3.25 ounces difference you are better off 
buying a second package of cake mix. If you use a loPackages of cake mix have 
shrunk in size so older recipes calling for an 18.25 ounce box may not work as 
well with the new packaging. This easy fix will take care of the difference. 


If your box of mix is 16.5 ounces, add 6 tablespoons flour.

If your box of mix is 15.25 ounces, add 11 tablespoons (1/2 cup flour plus 3 
tablespoons) plus 1/4 teaspoon of baking powder.

And, once you start to get over 3.25 ounces difference you are better off 
buying a second package of cake mix. If you use a loPackages of cake mix have 
shrunk in size so older recipes calling for an 18.25 ounce box may not work as 
well with the new packaging. This easy fix will take care of the difference. 


If your box of mix is 16.5 ounces, add 6 tablespoons flour.

If your box of mix is 15.25 ounces, add 11 tablespoons (1/2 cup flour plus 3 
tablespoons) plus 1/4 teaspoon of baking powder.

And, once you start to get over 3.25 ounces difference you are better off 
buying a second package of cake mix. If you use a loPackages of cake mix have 
shrunk in size so older recipes calling for an 18.25 ounce box may not work as 
well with the new packaging. This easy fix will take care of the difference. 


If your box of mix is 16.5 ounces, add 6 tablespoons flour.

If your box of mix is 15.25 ounces, add 11 tablespoons (1/2 cup flour plus 3 
tablespoons) plus 1/4 teaspoon of baking powder.

And, once you start to get over 3.25 ounces difference you are better off 
buying a second package of cake mix.

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Re: [CnD] Lock-lid saucepan

[Kathy Brandt via Cookinginthedark]

I got mine years ago from QVC. I think it’s 4 quarts. They called it a pasta 
pot. It has loop handles on either side, which are really nice.

On Aug 23, 2020, at 8:22 PM, Regina Marie via Cookinginthedark 
 wrote:

Hi Debbie. I bought mine from Walmart. Check on 

https://www.walmart.com/search/?query=locking%20lid%20pasta%20pot
With Warm Regards:
Regina Brink
President, ACB Capital Chapter of California Council of the Blind
Find me at: https://facebook.com/reginamarie
Follow me on: https//:www.twitter.com/mamaraquel

-Original Message-
From: Cookinginthedark  On Behalf Of
Deborah Armstrong via Cookinginthedark
Sent: Sunday, August 23, 2020 2:11 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: [CnD] Lock-lid saucepan

When I was a teen, forty years ago, the AFB aids and appliances catalog sold
a lock-lid saucepan.

It was about six quarts and had a handle. What made it unique was the tiny
holes along the top rim on the opposite side of the handle, around 5 of
them.

The lid locked in to place when you pressed down.

Steam escaped out of those tiny holes.

But the best part was when you cooked pasta, you could simply lock on that
lid, take it to the sink and pour. No strainer was necessary.

I'm really wanting one of these again.

When I moved out and went to college, I let my dad keep mine because he used
it every night. When my dad passed away, my mom who doesn't cook gave it to
a thrift store.

Anyone know where I can find such a pot?


--Debee

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Re: [CnD] carrot cake

[Kathy Brandt via Cookinginthedark]

Will be interested in knowing how it turns out. Me, I’d be lucky to use half 
the walnuts; I’ve never seen that much in a carrot cake, and I’m not really a 
pineapple fan, but would maybe add a little more liquid to make up for no juice 
if I were using.



On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark 
 wrote:

I usually use DH carrot cake mix. I like this recipe and will try it. The two 
cups walnuts is correct, and I would put at least that many. I will probably 
add dried, unsweetened coconut flakes. I will use the cardamom.

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of 
Jody M via Cookinginthedark
Sent: Sunday, August 23, 2020 8:07 AM
To: cookinginthedark@acbradio.org
Cc: Jody M <1973j...@gmail.com>
Subject: Re: [CnD] carrot cake

good morning, maybe I missed something. What is the temperature and how long do 
you bake this cake?

Sent from my iPhone

> On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark 
>  wrote:
> 
> This carrot cake recipe is from one of the Joanna Fluke mysteries. Is 
> the amount of walnuts correct?
> 2 cups sugar
> 3 eggs
> ¾ cup vegetable oil (not canola or olive)
> 1 tsp. vanilla
> ¾ cup sour cream/yogurt
> 2 tsp. baking soda
> 2 tsp. cinnamon, or ½ tsp. cardamom & 1 1/2 Tsp. cinnamon
> 20 oz. crushed pineapple & juice
> Question:2 cups chopped walnuts
> 2 ½ cups flour
> 2 cups packed grated carrots
> Wendy
> 
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-- 
This email has been checked for viruses by AVG.
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[CnD] Microwave corn on the cob

[Kathy Brandt via Cookinginthedark]

Remove the husk, rat ear in damp paper towel, and microwave on high for 3 to 4 
minutes depending on how much crunch you like in your corn. I read about this 
years ago in a magazine; beats messing with all that boiling water. Two ears 
come out good if microwaved for five minutes, individually wrapped. I believe 
the same source said to use plain rather than printed paper towels, since the 
printed ones might not interact well with the microwave. 

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Re: [CnD] Question About Types Of Mustard

[Kathy Brandt via Cookinginthedark]

Colemans is English mustard, really packs a punch! Haven’t seen it in dry form, 
so imagine that a little bit would go along way, given how the non-dry form is 
:-)

On Aug 10, 2020, at 9:29 AM, Lisa Belville via Cookinginthedark 
 wrote:

Marie.


Yes, I get that, but the only kind my store carries is by Coleman and it's 
about seven bucks for a 4 oz. container.?? The store's brand of ground mustard 
is much smaller, but only around $1.25.


I'm guessing that the more expensive dry mustard is a courser grind than ground 
mustard.?? I've used ground mustard before, and it's a very fine powder.


I usually try to stick to a recipe the first time I make it, but honestly, I 
probably won't use dry mustard in another recipe for quite a while, so I cant' 
really justify spending that much for something I'll only use once.



> On 8/10/2020 8:14 AM, Marie Rudys via Cookinginthedark wrote:
> Dry mustard is not the same as Dijon mustard.  Dry mustard, the one I got
> from Amazon, comes in a square metal container.  I cannot remember the
> brand off the top of my head.  Some of my recipes call for dry mustard, and
> because a previous home worker did not know what it is, I had to shop for
> it on Amazon to get exactly what I wanted.
> 
> I don't think you can substitute Dijon (wet mustard) for dry.  There is a
> difference, but I don't know how to explain it.  Sorry.
> 
> Marie
> 
> 
> On Mon, Aug 10, 2020 at 4:59 AM Lisa Belville via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
> 
>> Hi, all.
>> 
>> 
>> I'm making a dill vinaigrette that calls for dry mustard.
>> 
>> 
>> I've heard of ground mustard, and I have Dijon mustard.  The one dry
>> mustard I've found at my local grocery store is in a 4 oz. jar.  I
>> thought ground mustard was the same thing as dry, but apparently not.
>> 
>> 
>> Is there a huge difference?  could I just use ground mustard instead?
>> It's cheaper by several dollars.
>> 
>> 
>> TIA for the help.
>> 
>> 
>> Lisa
>> 
>> 
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[CnD] About the canned cinnamon rolls

[Kathy Brandt via Cookinginthedark]

Writing because an earlier message talked about canned biscuits: a friend gave 
me a can. I really wasn’t sure about them, given that when I had been at 
someone’s house years ago, they were over baked, and I wasn’t impressed. I read 
the directions, and read on the Internet that if you put half of the frosting 
on right when they come out of the oven, that it gets into all the nooks and 
crannies, and then if you put the rest of the frosting on, the whole effect 
makes it so that they stay moist. So, I did that, along with using real butter 
in greasing the pan, sprinkled a little cinnamon an sugar on the pan, and baked 
the rolls at 3:50 instead of 400 for 20 minutes instead of the 15 or so called 
for. They came out being the next best thing to a Cinnabon! I was wowed! It’s 
probably a good thing that the nearest Cinnabon is I’d say a half hour from me, 
meaning I don’t get to go to one since when I have flown, my flights haven’t 
been near the airport Cinnabon like they were before.

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Re: [CnD] carrot cake

[Kathy Brandt via Cookinginthedark]

This does sound good. I like that it doesn’t have as much oil is some recipes 
do. Carrot cake as forgiving: I’m not really into pineapple, so would do 
without that and maybe half the nuts, because two cups for me is two much.

> On Jun 14, 2020, at 8:15 PM, Wendy via Cookinginthedark 
>  wrote:
> 
> This carrot cake recipe is from one of the Joanna Fluke mysteries. Is the
> amount of walnuts correct?
> 2 cups sugar
> 3 eggs
> ¾ cup vegetable oil (not canola or olive)
> 1 tsp. vanilla
> ¾ cup sour cream/yogurt
> 2 tsp. baking soda
> 2 tsp. cinnamon, or ½ tsp. cardamom & 1 1/2
> Tsp. cinnamon
> 20 oz. crushed pineapple & juice
> Question:2 cups chopped walnuts
> 2 ½ cups flour
> 2 cups packed grated carrots
> Wendy
> 
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Re: [CnD] Easy Cheesy Zucchini Gratin

[Kathy Brandt via Cookinginthedark]

Sounds good, minus the xanthan gum. I’m sure these days the stores are having a 
real run on that/joking. Would rather use cornstarch or flour as a thickening 
agent, which is what I read xanthan gum is.

On May 6, 2020, at 10:48 AM, Jennifer Thompson via Cookinginthedark 
 wrote:

Easy Cheesy Zucchini Gratin



Author: Mellissa Sevigny

Prep Time: 10 minutes

Cook Time: 46 minutes

Total Time: 56 minutes

Yield: 9 servings 

Category: Low Carb Side Dish

Cuisine: American



ingredients

4 cups sliced raw zucchini

1 small onion, peeled and sliced thin

salt and pepper to taste

1 1/2 cups shredded pepper jack cheese

2 Tbsp butter

1/2 tsp garlic powder

1/2 cup heavy whipping cream

1/4 teaspoon xanthan gum



instructions

1. Preheat oven to 375 degrees (F).

2. Grease a 9×9 or equivalent oven proof pan.

3. Overlap 1/3 of the zucchini and onion slices in the pan, then season with
salt and pepper and sprinkle with 1/2 cup of shredded cheese.

4. Repeat two more times until you have three layers and have used up all of
the zucchini, onions, and shredded cheese.

5. Combine the garlic powder, butter, heavy cream, and xanthan gum in a
microwave safe dish.

Heat for one minute or until the butter has melted. Whisk until smooth.

6. Gently pour the butter and cream mixture over the zucchini layers.

7. Bake at 375 degrees (F) for about 45 minutes, or until the liquid has
thickened and the top is golden brown.



Serve warm.



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Re: [CnD] QUAKER OAT BRAN MUFFINS

[Kathy Brandt via Cookinginthedark]

I like the all bran recipe that’s on the box from Kellogg’s

I think 425° is way too much for a muffin; I always do them at 350.

> On Apr 14, 2020, at 8:53 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> QUAKER OAT BRAN MUFFINS  
> 
> Breads
> 
> 2 c. Quaker oat bran cereal (high fiber hot cereal)
> 
> 1/4 c. firmly packed brown sugar
> 
> 2 tsp. baking powder
> 
> 1/2 tsp. salt (optional)
> 
> 1 c. skim milk or 2% low fat
> 
> 2 egg whites, slightly beaten
> 
> 1/4 c. honey
> 
> 2 tbsp. vegetable oil
> 
> 
> 
> Heat oven to 425 degrees. Line 12 muffin cups with paper cups or spray
> bottoms only with vegetable oil cooking spray. Combine dry ingredients. Add
> milk,
> 
> egg whites, honey, and oil. Mix just until dry ingredients are moistened.
> Fill muffin pans almost full. Bake 12-16 minutes or until golden brown.
> 
> 
> 
> VARIATIONS: Add to the batter any of the following: 1/4 cup raisins, 1/4 cup
> chopped nuts, 1/2 cup mashed bananas and 1/4 cup nuts, 1/2 cup fresh or
> frozen
> 
> blueberries, 1/2 cup chopped apple and 4 teaspoons cinnamon and 1/4 cup
> nuts.
> 
> 
> 
> :
> 
> 
> 
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark

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Re: [CnD] Baked Parmesan Sour Cream Chicken

[Kathy Brandt via Cookinginthedark]

The discussion was caused by how it says to bake the chicken on a cookie sheet, 
which generated some debate. I myself have nice big cookie sheets that I’d say 
have around a 1/2 inch high rim; I’ve baked chicken on them with no problem.
Below is the recipe:


Baked Sour Cream Parmesan Chicken

1 pound skinless, boneless chicken breast halves
6 ounces sour cream
1/4 cup shredded Parmesan cheese
1 clove garlic, pressed
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup dry Italian breadcrumbs
Preheat oven to 350 degrees F.

Wipe the chicken dry and place the chicken in a single layer in a greased
9x13-inch baking dish.

Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper
until smooth. Spread the mixture evenly over the chicken.

Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the
crumbs lightly with olive oil or nonstick cooking spray.

Bake at 350 degrees F for 25-30 minutes or until chicken tests done and the
breadcrumbs are golden brown.



> On Mar 10, 2020, at 9:51 PM, Reinhard Stebner via Cookinginthedark 
>  wrote:
> 
> I just joined this conversation, how does the pan affect this chicken recipe? 
> Where is that recipe anyhow?
> 
> Sent from my iPhone
> 
>> On Mar 10, 2020, at 9:33 PM, Jan via Cookinginthedark 
>>  wrote:
>> 
>> I have a roasting pan. It's over forty years old. I liked it when I used it.
>> I used it when I was married. But I don't bake or roast large amounts of
>> meat any more. Usually enough for one or two meals.  so the roasting pan is
>> way too big. And too heavy to lift now that I'm older.
>> 
>> 
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
>> Behalf Of Jeanne Donovan via Cookinginthedark
>> Sent: Tuesday, March 10, 2020 12:40 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Jeanne Donovan
>> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
>> 
>> Doesn't anybody use roasting pans made for the purpose of roasting meat.
>> Mine is 20 years old and I love it. It has handles on each side for grabbing
>> and the lid has a small vent that you can slide open or closed. Mine is big
>> enough for a whole chicken and veggies around it. The sides are about 3 or 4
>> inches high.
>> Jeanne D.
>> 
>> -Original Message-
>> From: Cookinginthedark  On Behalf Of
>> Jan via Cookinginthedark
>> Sent: Monday, March 9, 2020 9:52 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Jan 
>> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
>> 
>> that would work, but a lot of cleanup that way. 
>> 
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
>> Behalf Of Jennifer Thompson via Cookinginthedark
>> Sent: Monday, March 09, 2020 5:24 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Jennifer Thompson
>> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
>> 
>> This makes sense.
>> What about using a broiler pan?
>> This way the juice goes in the holes and goes in the bottom pan.
>> 
>> 
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
>> Behalf Of Linda S via Cookinginthedark
>> Sent: Monday, March 9, 2020 2:53 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Linda S 
>> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
>> 
>> I agree; personally, I would rather be safe than sorry and would use a
>> deeper pan.
>> 
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
>> Behalf Of Immigrant via Cookinginthedark
>> Sent: Monday, March 9, 2020 10:28 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Immigrant
>> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
>> 
>> Just my own preference: I would not bake any meat on a cookie sheet, and it
>> has nothing to do with whether sour cream is one of the ingredients. I would
>> run a risk of meat juices messing up the oven when I am taking that cookie
>> sheet out, all it would take is a slightest tilt.
>> 
>> -Original Message-
>> From: Cookinginthedark  On Behalf Of
>> Cindy Simpson via Cookinginthedark
>> Sent: Monday, March 9, 2020 3:55 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Cindy Simpson 
>> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
>> 
>> I'm really interested in cooking this, but can you accomplish the same thing
>> on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk
>> of juices going everywhere? I bake chicken on my cookie sheet all the time,
>> but never with sour cream on it. Would anything bad happen if I did this
>> same recipe on a cookie sheet?
>> Thank you
>> Cindy
>> 
>> 
>>> On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark <
>>> cookinginthedark@acbradio.org> wrote:
>>> 
>>> Baked Sour Cream Parmesan Chicken
>>> 
>>> 1 pound skinless, boneless chicken breast halves
>>> 6 ounces sour cream
>>> 1/4 cup shredded Parmesan cheese
>>> 1 clove garlic, pressed
>>> 1/2 teaspoon paprika
>>> 

[CnD] Cooking steak on the George foreman

[Kathy Brandt via Cookinginthedark]

Possible resend, but this didn’t come back to me:

In the past I would’ve told you I do consistently better with hamburgers then 
with steak. However, for Christmas someone gave me schwans filet mignon. Since 
there directions weren’t for the George Foreman, I looked up online, and found 
in one place where they recommended to butterfly the Stake, (You cut through 
the middle along the side, so that there is a top and a bottom, but is still 
attached), and put seasoning in the middle, which you are using for the top and 
bottom; I put on some olive oil first, and then press in my garlic and 
seasoning blend, heat up the George foreman for five minutes, and then Cook the 
steak for 7 to 8 minutes. This last time I had thought my timer was set 
properly, but it wasn’t, which thankfully I discovered, so I estimated how long 
it had been on there, and then went according to the smell, and it still turned 
out. You cook the steak from the thawed state, not frozen, and let the meat 
rest on a plate at least 10 minutes so that it doesn’t lose the juices. My 
grill is the small one, without the temperature control. And yes, it really 
helps with cleaning to immediately, after unplugging the grill, put a wet paper 
towel in and close the lead.
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[CnD] Cooking steak on the George foreman

[Kathy Brandt via Cookinginthedark]

In the past I would’ve told you I do consistently better with hamburgers then 
with steak. However, for Christmas someone gave me schwans filet mignon. Since 
there directions weren’t for the George Foreman, I looked up online, and found 
in one place where they recommended to butterfly the Stake, (You cut through 
the middle along the side, so that there is a top and a bottom, but is still 
attached), and put seasoning in the middle, which you are using for the top and 
bottom; I put on some olive oil first, and then press in my garlic and 
seasoning blend, heat up the George foreman for five minutes, and then Cook the 
steak for 7 to 8 minutes. This last time I had thought my timer was set 
properly, but it wasn’t, which thankfully I discovered, so I estimated how long 
it had been on there, and then went according to the smell, and it still turned 
out. You cook the steak from the thawed state, not frozen, and let the meat 
rest on a plate at least 10 minutes so that it doesn’t lose the juices. My 
grill is the small one, without the temperature control. And yes, it really 
helps with cleaning to immediately, after unplugging the grill, put a wet paper 
towel in and close the lead.

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Re: [CnD] za tar herb

[Kathy Brandt via Cookinginthedark]

Pita bread is good sprinkled with this and olive oil, then toasted in the oven. 
I believe one of my friends used it for baking chicken.

On Jan 29, 2020, at 2:19 PM, diane.fann7--- via Cookinginthedark 
 wrote:

I have zaatar. Haven't used it in any recipes, but, often sprinkle it into
eggs or soups. I have also seen sumac described as having a bitter cherry
flavor. Thanks for reminding me. Next time I order from somewhere that has
it, I'll get some to try. 

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of
Jeanne Donovan via Cookinginthedark
Sent: Wednesday, January 29, 2020 1:43 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Donovan 
Subject: [CnD] za tar herb

Has any one used Za Tar in any recipes? Also, someone gave me some Sumac,
which seems to have a sort of lemony vibe. Has anyone got a recipe using it?

Jeanne D.

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Re: [CnD] A thank you letter.

[Kathy Brandt via Cookinginthedark]

I love garlic too :-)

For measuring out rice and macaroni servings, I use a quarter of a cup, and try 
not to go beyond more than a half of a cup for a serving. Leftovers you can put 
in a container and freeze; I like leftovers.

For things that come in a bag, especially since I only have the freezer above 
the refrigerator area, I remove from the big bag, individually wrap in either 
wax paper or plastic wrap, then put these in quart size freezer bags, say four 
or five in a bag, and then can take one portion at a time from these bags. It 
makes good use of your freezer space.



> On Jan 20, 2020, at 10:51 PM, Jude DaShiell via Cookinginthedark 
>  wrote:
> 
> Make sure your friends also eat garlic then no problem.
> 
>> On Mon, 20 Jan 2020, Ron Kolesar via Cookinginthedark wrote:
>> 
>> Date: Mon, 20 Jan 2020 20:58:29
>> From: Ron Kolesar via Cookinginthedark 
>> To: Cooking In The Dark 
>> Cc: Ron Kolesar 
>> Subject: [CnD] A thank you letter.
>> 
>> Just wanted to say thanks from a bachelor cook for the advice on cooking
>> lasagna noodles a little easier and the tip on garlic.
>> I love lasagna and Italian cooking.
>> Which is easier?
>> Making the layers of lasagna noodles or rolling them up for lasagna roll ups?
>> You never can have enough garlic.
>> But for some weird reason, to much garlic and you lose friends. SMILES.
>> Will have to try the pre cooked noodles the next time with the awesome 
>> talking
>> toaster oven
>> any advice on doing a small roast with those awesome baby potatoes and baby
>> carrots as well?.
>> One question to my fellow blind cooks.
>> Is there a easy step by step recipe for making a easy mac and cheese?
>> I really enjoy the c shaped noodles, but found out that the craft box makes
>> enough for two servings.
>> Would love a recipe for any Italian dish my fellow blind cooks would love to
>> share for me to practice on.
>> I'm already a subscriber to our cooking in the dark podcasts.
>> Can most of it be made and or melted in the microwave to cut down on dirtying
>> pots and or pans?
>> Would love to learn how to make it instead of having my care attendant make 
>> it
>> for me all of the time.
>> I do most of all of my own cooking as a fellow blind cook, unless it comes to
>> keeping track of those portions.
>> We all need to watch our portions to keep a low waste line. SMILES.
>> May I ask my fellow blind cooks how they do that without vision?
>> Now for a thank you present for answering all of my questions.
>> I love the grand biscuits.
>> Instead of getting them in their cans, I've found them easier from Sam's Club
>> in a huge zip lock bag.
>> The only thing you still have to watch out for is when they freeze, they 
>> stick
>> together.
>> Would love a tip on attempting to keep them separated while still in their
>> bag.
>> I guess everything in life has it's good points as well as their bad points.
>> SMILES.
>> Many thanks for the help and the advice.
>> Ron KR3DOG who's always ready to learn something new.
>> In the good old days of Morse code Shorthand, 73's AKA Best Regards and or
>> Best Whishes,From
>> Ron Kolesar
>> Volunteer Certified Licensed Emergency Communications Station
>> And
>> Volunteer Certified Licensed Ham Radio Station
>> With the Call Sign of KR3DOG ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>> 
>> 
> 
> -- 
> 
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Re: [CnD] Grocery delivery services

[Kathy Brandt via Cookinginthedark]

1-800-246-7822 T

> On Dec 29, 2019, at 5:12 PM, Deborah Barnes via Cookinginthedark 
>  wrote:
> 
> Hi,
> 
> Does anyone have the number for Instacart?
> 
> Thanks,
> 
> Deb B.
> 
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> Immigrant via Cookinginthedark
> Sent: Sunday, December 29, 2019 2:03 PM
> To: cookinginthedark@acbradio.org
> Cc: Immigrant 
> Subject: Re: [CnD] Grocery delivery services
> 
> Again, I am not sure if the delivery minimum for Peapod differs from area to 
> area, but here, it is $60. The delivery fee is $9.95 if your order is from 
> $60 to $100, and after $100, it is decreased to $6.95. The delivery fee is 
> waved if you join PodPass, their subscription service. Occasionally, you get 
> promotional coupons for waved delivery fee if you buy $100 or more worth of 
> groceries.
> 
> -----Original Message-
> From: Cookinginthedark  On Behalf Of 
> Kathy Brandt via Cookinginthedark
> Sent: Sunday, December 29, 2019 1:22 PM
> To: cookinginthedark@acbradio.org
> Cc: Kathy Brandt 
> Subject: Re: [CnD] Grocery delivery services
> 
> To clarify some things: to my understanding, you get free delivery with 
> Peapod if you order $100 worth. Before that, the minimum order is $69, on 
> which there would be a delivery fee, but for me that is lower then the cost 
> of a round-trip, so would be worth it.
> 
> With Instacart, you can join Instacart express, which saves you on the 
> service and delivery fees each time, and which is a good option if you feel 
> you would be shopping often enough to justify the $99 membership fee. You are 
> not obligated to join Instacart express. It’s nice that their minimum order 
> is $35. The two week free trial is for if you want to decide if you wish to 
> join the express membership. Their phone representatives i’ve been very good 
> when problems have come up. From what little I have seen of Shipt, it seems 
> you can’t shop without joining their program that’s like Instacart express. I 
> didn’t do it because they weren’t offering anything different than Instacart 
> in the way of stores.
> 
> 
> 
>> On Dec 29, 2019, at 1:02 PM, Kimberly McCarty via Cookinginthedark 
>>  wrote:
>> 
>> Yeah I have a friend who uses it as well and loves the service. He’s blind 
>> with his sighted wife and likes being able to order groceries from his own 
>> home. The nice thing is they bring the groceries right to you and put them 
>> inside. They even text you along the way if they should run into any issues 
>> or if you wanted any substitutions. The shoppers are friendly.  Hey I would 
>> suggest give them a try for a month I believe they have a trial at least for 
>> two weeks for you to try out.  
>> 
>> Kimberly
>> 
>>> On Dec 28, 2019, at 5:04 PM, Lou Kolb via Cookinginthedark 
>>>  wrote:
>>> 
>>> Forgive me if this is off-topic, but it does involve food and 
>>> procuring ingredients. Does anyone on the list use Instacart, the 
>>> grocery shopping and delivery service? Usually, my sighted wife puts 
>>> in the order and, when it comes, I put it away. But there are times 
>>> when it's better for me to be able to compile and submit the order as 
>>> well. I'm wondering if the Ios app is more accessible than the 
>>> website and a PC. If you want to respond off-list, my email is:
>>> louk...@gmail.com
>>> 
>>> Thanks much. Lou
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
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>> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
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Re: [CnD] Grocery delivery services

[Kathy Brandt via Cookinginthedark]

To clarify some things: to my understanding, you get free delivery with Peapod 
if you order $100 worth. Before that, the minimum order is $69, on which there 
would be a delivery fee, but for me that is lower then the cost of a 
round-trip, so would be worth it.

With Instacart, you can join Instacart express, which saves you on the service 
and delivery fees each time, and which is a good option if you feel you would 
be shopping often enough to justify the $99 membership fee. You are not 
obligated to join Instacart express. It’s nice that their minimum order is $35. 
The two week free trial is for if you want to decide if you wish to join the 
express membership. Their phone representatives i’ve been very good when 
problems have come up. From what little I have seen of Shipt, it seems you 
can’t shop without joining their program that’s like Instacart express. I 
didn’t do it because they weren’t offering anything different than Instacart in 
the way of stores.



> On Dec 29, 2019, at 1:02 PM, Kimberly McCarty via Cookinginthedark 
>  wrote:
> 
> Yeah I have a friend who uses it as well and loves the service. He’s blind 
> with his sighted wife and likes being able to order groceries from his own 
> home. The nice thing is they bring the groceries right to you and put them 
> inside. They even text you along the way if they should run into any issues 
> or if you wanted any substitutions. The shoppers are friendly.  Hey I would 
> suggest give them a try for a month I believe they have a trial at least for 
> two weeks for you to try out.  
> 
> Kimberly
> 
>> On Dec 28, 2019, at 5:04 PM, Lou Kolb via Cookinginthedark 
>>  wrote:
>> 
>> Forgive me if this is off-topic, but it does involve food and
>> procuring ingredients. Does anyone on the list use Instacart, the
>> grocery shopping and delivery service? Usually, my sighted wife puts
>> in the order and, when it comes, I put it away. But there are times
>> when it's better for me to be able to compile and submit the order as
>> well. I'm wondering if the Ios app is more accessible than the website
>> and a PC. If you want to respond off-list, my email is:
>> louk...@gmail.com
>> 
>> Thanks much. Lou
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
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[CnD] Found an interesting catalog

[Kathy Brandt via Cookinginthedark]

http://www.signaturescatalog.com/category/kitchen.do

Every day I get an email preview of what mail is coming from the post office, 
and in today’ was that scanned image with accompanying link, which I had a look 
through: interesting items in various categories, but went to the kitchen one, 
where could’ve been really tempted, because of some quite useful items at good 
prices. Just thought I would share.

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Re: [CnD] U.S. RICE FEDERATION TIPS ON COOKING RICE

[Kathy Brandt via Cookinginthedark]

There was nothing in your message

> On Jan 10, 2019, at 1:33 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> 
> 
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Re: [CnD] Peanut Butter Cup Dump Cake Recipe

[Kathy Brandt via Cookinginthedark]

No eggs?

This wouldn’t be a dump cake I suppose, but for me, I would add four eggs, and 
leave out the pretzels.



> On Jun 3, 2018, at 10:26 AM, Marilyn Pennington via Cookinginthedark 
>  wrote:
>
> Peanut Butter Cup Dump Cake Recipe
>
>
>
> *Prep 15 min
> *Total1 hr 5 min
> *Servings12
>
> A favorite sweet-and-salty combination of chocolate, peanut butter and
> pretzels makes this super easy one-bowl cake a winner. With just six
> ingredients
>
>
>
>
> Ingredients
>
> 1 box,  (3.9 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix
>
>
> 1 1/2cups milk
>
> 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
>
> 1/2cup semisweet chocolate chips
>
> 1cup Reese's™ Peanut Butter Cups™ minis (from 8-oz bag), halved
>
> 1/2cup coarsely crushed pretzel twists (about 14 pretzels)
>
>
>
> ·  1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
>
> ·  2. In large bowl, beat dry pudding mix and milk with whisk 2 minutes.
> Stir in cake mix until well blended. Spread batter evenly in bottom of pan.
> Sprinkle chocolate chips over top.
>
> ·  3. Bake 28 to 32 minutes or until toothpick inserted in center of cake
> comes out almost clean. Top with remaining ingredients. Let stand 15
> minutes. Use large spoon for serving. Store covered in airtight container at
> room temperature.
>
> Expert Tips
>
> *For extra indulgence, serve with vanilla ice cream!
> *Try dark chocolate chips instead of semisweet chips for even more
> decadence!
>
> Nutrition Information
>
> Nutrition Facts
>
> Serving Size: 1 Serving
>
> Calories
>
> 310
>
> Calories from Fat
>
> 80
>
> % Daily Value
>
> Total Fat
>
> 9g
>
> 13%
>
> Saturated Fat
>
> 5g
>
> 24%
>
> Trans Fat
>
> 0g
>
>
>
> Cholesterol
>
> 0mg
>
> 0%
>
> Sodium
>
> 530mg
>
> 22%
>
> Potassium
>
> 160mg
>
> 5%
>
> Total Carbohydrate
>
> 54g
>
> 18%
>
> Dietary Fiber
>
> 2g
>
> 8%
>
> Sugars
>
> 35g
>
>
>
> Protein
>
> 4g
>
>
>
> % Daily Value*:
>
> Vitamin A
>
> 0%
>
> 0%
>
> Vitamin C
>
> 0%
>
> 0%
>
> Calcium
>
> 10%
>
> 10%
>
> Iron
>
> 10%
>
> 10%
>
> Exchanges:
>
> 1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0
> Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2
> Fat;
>
> Carbohydrate Choice
>
> 3 1/2
>
> *Percent Daily Values are based on a 2,000 calorie diet.
>
> *Trademarks referred to herein are the properties of their respective
> owners.
>
> ·
>
>
>
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Re: [CnD] THREE BASIC CAKE RECIPES

[Kathy Brandt via Cookinginthedark]

>From the amount of flour in these, they look like they would go well in a 10 
>cup bunt pan, or a 9 x 13, or to round pans, eight or 9 inch. The 8 inch 
>square pans should work too. I had read once that an 8-inch cake pan would do 
>for a recipe calling for one and a half cups flour.


> On Apr 24, 2018, at 9:09 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
>
>
>
> THREE BASIC CAKE RECIPES
>
>
>
>
> EGGLESS CAKE:
>
> 1 1/2 cups sugar
> 1/2 cup butter or shortening
> 2 cups milk
> 1 teaspoon vanilla or 1 tablespoon rum
> 3 1/2 cups flour
> 3 teaspoons baking powder
> 1/4 teaspoon salt
>
> ONE-EGG CAKE:
>
> 1 1/2 cups sugar
> 1/2 cup butter or shortening
> 1 cup milk
> 1 egg
> 3 1/4 cups flour
> 3 teaspoons baking powder
> pinch of salt
> 1 teaspoon vanilla
>
> ONE-TWO-THREE-FOUR CAKE:
>
> 1 cup butter
> 1 cup milk
> 2 cups sugar
> 2 teaspoons baking powder
> 3 cups flour
> 4 eggs
>
> For any of the three cakes, combine all ingredients and bake in a well
> buttered pan in a preheated 350°F degree oven until cake tests done, about
> 30-35 mi
>
>
>
> utes.
>
> Use these simple, basic cake recipes as the foundation of many weeknight
> desserts, sliced into layered puddings or topped with fruits and ice cream.
>
>
>
>
>
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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 

[CnD] Cherry chocolate cake

[Kathy Brandt via Cookinginthedark]

The organizers of a George Washington birthday dinner I attended asked for this 
kind of cake to be prepared. The recipes for cherry cake inspired me to look to 
see if I could find one that might be like what I had. I was a little bit 
dubious about this combination, but it exceeded my expectations:

Chocolate Cake:

Unsalted butter, for greasing
1 1/2 cups granulated sugar
1 1/2 cups all-purpose flour
1/2 cup cocoa powder (it doesn't seem to make a difference if you use natural 
or Dutch-process), sift if lumpy
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1 large egg
1 egg white
3/4 cup buttermilk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup hot coffee
1/4 cup rum or brandy (if you opt out of the booze then use more coffee)
Cherry Filling and Topping:

3 cups fresh or frozen sweet dark cherries, pitted (if you are using fresh 
cherries you will need to add 1/4 cup water)
2 tablespoons kirschwasser or brandy
1/4 cup sugar
1 tablespoon cornstarch
Whipped Cream:

2 cups whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Directions

For the cake: Preheat oven to 350 degrees F and prepare two 9-inch round cake 
pans with parchment paper and butter.

Combine the sugar, flour, baking soda and salt together in a large bowl and 
whisk until combined, set aside. Whisk together, eggs, buttermilk, oil and 
vanilla until well combined. Add the egg mixture to the dry ingredients and 
whisk until smooth. Slowly add the hot coffee and rum to the batter and whisk 
until totally blended and smooth, about 2 minutes. The batter will be quite 
runny.

Divide the batter into the prepared pans and bake for about 25 minutes or until 
set when tested with a toothpick. Cool completely.

For the cherry filling and topping: Place the cherries and kirsch in a 
saucepot. Whisk together the sugar and cornstarch in a small bowl and then add 
to the cherries.

Add the sugar mixture to the cherries and cook over low heat until the cherries 
come to a boil and the liquid thickens and is transparent, about 10 minutes. If 
you are using fresh cherries, you will want to cook them until the fruit is 
slightly tender.

Transfer to a bowl and cool to room temperature.

To assemble the cake: Whip the cream, powdered sugar and vanilla to stiff 
peaks. Place one layer of the cake on a serving platter. Spread half of the 
whipped cream over the top. Distribute half the cherries over the cream. Repeat 
with the next layers of cake, cream and cherries. Serve immediately or place it 
in the refrigerator.



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[CnD] C n D: QUICK PISTACHIO JELLO SALAD

[Kathy Brandt via Cookinginthedark]

QUICK PISTACHIO JELLO SALAD

1 pkg. pistachio dry pudding mix
1 can pineapple or fruit cocktail, drained
1 (8 oz.) frozen whipped cream
1 pkg. marshmallow miniature
Cottage cheese if desired

Mix above ingredients together; chill and serve.



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[CnD] Pistachio Nut Bundt Cake

[Kathy Brandt via Cookinginthedark]

Pistachio Nut Bundt Cake 


1 (18.25 ounce) package yellow cake mix
2 (3.4 ounce) packages instant pistachio pudding mix
1 cup sour cream
1/2 cup vegetable oil
4 eggs
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1/4 cup confectioners' sugar for dusting 

Preheat oven to 350 degrees F (175 degrees C). 
Grease and flour a 9 inch Bundt pan.

In a medium bowl, stir together the cake mix and instant pudding. Add
the sour cream, oil and eggs, mix well. Pour half of the batter into the
prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over
the batter in the pan. Cover with the remaining batter.
Bake for 1 hour in the preheated oven, until cake springs back when
lightly touched. Cool for 15 minutes in pan before inverting onto a wire
rack to cool completely. When cake is cooled, dust with confectioners'
sugar
Makes 12 servings 

a great site with great recipes 
http://dmoz.org/Home/Cooking/Nuts_and_Seeds/Pistachios/ 
Recipes from Lanier Publishing
South Woodstock, Vermont. 


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[CnD] EASY PISTACHIO NUT BREAD OR CAKE

[Kathy Brandt via Cookinginthedark]

EASY PISTACHIO NUT BREAD OR CAKE



Batter:



1 box yellow cake mix

1 box pistachio nut pudding mix (instant)

4 eggs

8 oz sour cream

1/4 cup oil

1/4 cup water



Nut Mix:



1 cup sugar

1 cup chopped walnuts

1 tsp cinnamon



Grease and flour two regular size bread pans or one bundt cake pan. Mix 
batter mixture with a mixer and set aside.




Mix nut mixture and set aside. In pan, layer batter mixture, nut mixture, 
batter mixture and then nut mixture on top. Bread pans will be about 3/4 
full


each before baking.



Bake at 350 degrees for 45-50 minutes. Check with knife to make sure 
completely cooked. Let fully cool before removing from pans.




Note: When making it as a bundt cake, cream cheese frosting is excellent on 
top.  Enjoy.

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Re: [CnD] Snickerdoodle bread tip needed

[Kathy Brandt via Cookinginthedark]

I have had good experiences with silicone bakeware. You were able to peel the 
sides back a little bit to help get your cake, etc., out. Of course, you grease 
it.

As for non-stick pan‘s, I have heard that if you use Pam on them, that it gums 
up the non-stick, so, I just use vegetable oil and a little flour.


> On Feb 27, 2018, at 3:06 PM, Lisa Belville via Cookinginthedark 
>  wrote:
>
> Hi, Sharon.
>
>
> You could try Silicone bakeware.  My mom was having difficulty with something 
> similar; it was a pecan roll using a tube of biscuits and caramel icing.  She 
> tried it with a metal Bunt pan and she had to throw even the pan away because 
> the dough was baked on.  I lent her my silicone Bunt pan and the dessert 
> turned out perfectly and didn't stick at all.
>
>
> You can find silicone loaf pans at Amazon and probably most brick and mortar 
> stores.  It's reasonably priced and works great in the oven or a microwave.
>
>
> HTH
>
>
> Lisa
>
>
>
>> On 2/24/2018 1:40 PM, sharon howerton via Cookinginthedark wrote:
>> I am hoping that I can get some ideas. I love this bread as did my 
>> daughter-in-law and grandkids. Even my son who is not a sweet eater ate 
>> some. The first time I made it, the bread stuck; the one I made last night 
>> stuck so badly that the loaves ended up falling apart. I put Pam and butter 
>> in my lmetal oaf pans.
>>  I have made these kinds of breads for years with no problems. The 
>> difference, I think, is the cinnamon chips. A friend with whom I shopped 
>> today told me about Pam for baking which I bought. She said it is cooking 
>> spray with flour in it. I am happy to try it but not sure even this would be 
>> successful.
>> Any ideas would be appreciated.
>> Sharon
>> Sent from my iPhone
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>
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[CnD] Slightly different take on company chicken

[Kathy Brandt via Cookinginthedark]

This comes from the Stillmeadows cookbook, what I copied out during the mid-70s:

12 thighs or six breasts

One can cream of chicken or cream of mushroom soup

1 cup sour cream
1/2 package dry onion soup mix

In greased oblong baking pan place chicken pieces skinn side up in one layer. 
Makes remaining ingredients and pour over chicken. Bake at 3:50 for one and a 
half hours. Do not cover. Serves six.

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Re: [CnD] company chicken tnt

[Kathy Brandt via Cookinginthedark]

The minute rice does clarify things. I had forgotten, or else it hadn’t sunk in 
when I wrote the message, that your recipe said not to cover. I prefer regular 
rice to minute rice, so, since regular is what I buy aside from basmati, will 
adjust recipe accordingly.

> On Feb 12, 2018, at 12:34 PM, Mike and jean via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> The recipie specifically states not to cover.  It does call to be cooked for 
> 1 and 1/2 hours and we have never had the rice come out uncooked.  Again, I 
> recommend using minute rice.  mike
>
> -Original Message-
> From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Monday, February 12, 2018 10:10 AM
> To: cookinginthedark@acbradio.org
> Cc: Kathy Brandt <katya20...@comcast.net>
> Subject: Re: [CnD] company chicken tnt
>
> Maybe you could pour a cup of water over all, because the rice needs to 
> absorb some liquid I would think, the sour cream and the mushroom soup on 
> their own wouldn’t be immediately absorbable by the rice, since both of these 
> things on their own are quite dense.  Also, you might want to cover while 
> baking, said that the liquid underneath the foil or the cover would steam up 
> and better cook the rice.
>
>> On Feb 12, 2018, at 9:36 AM, Deborah Barnes via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>>
>> Hi,
>>
>> We tried the company Chicken last night.  The sauce is flavorful, and the 
>> chicken was tender.  However, the rice still had a decided crunch to it.  
>> I'll make it again but I'll have to do something about the rice.  <g<
>>
>> Deb B.
>>
>> -Original Message-
>> From: Mike and jean via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Tuesday, February 06, 2018 6:59 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Mike and jean
>> Subject: [CnD] company chicken tnt
>>
>> We use this recipe on a regular basis.  I will be making it for dinner 
>> tonight.  It is delicious and is easy to make.  Mike
>>
>> Company Chicken
>>
>>
>>
>> one chicken, cut up (use whatever pieces you want we use all legs)
>>
>> one can cream of chicken soup
>>
>> one cup sour cream
>>
>> one-third cup rice
>>
>> one-half package dry onion soup mix
>>
>>
>>
>> Place chicken pieces in baking dish, skin side up in 1 layer.  Mix other 
>> ingredients and spread over chicken.  Do not cover.  Bake at 350 degrees for 
>> one and one-half hours or until tender.
>>
>>
>>
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>
>
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Re: [CnD] company chicken tnt

[Kathy Brandt via Cookinginthedark]

Maybe you could pour a cup of water over all, because the rice needs to absorb 
some liquid I would think, the sour cream and the mushroom soup on their own 
wouldn’t be immediately absorbable by the rice, since both of these things on 
their own are quite dense.  Also, you might want to cover while baking, said 
that the liquid underneath the foil or the cover would steam up and better cook 
the rice.

> On Feb 12, 2018, at 9:36 AM, Deborah Barnes via Cookinginthedark 
>  wrote:
>
> Hi,
>
> We tried the company Chicken last night.  The sauce is flavorful, and the 
> chicken was tender.  However, the rice still had a decided crunch to it.  
> I'll make it again but I'll have to do something about the rice.  
> Deb B.
>
> -Original Message-
> From: Mike and jean via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, February 06, 2018 6:59 AM
> To: cookinginthedark@acbradio.org
> Cc: Mike and jean
> Subject: [CnD] company chicken tnt
>
> We use this recipe on a regular basis.  I will be making it for dinner 
> tonight.  It is delicious and is easy to make.  Mike
>
> Company Chicken
>
>
>
> one chicken, cut up (use whatever pieces you want we use all legs)
>
> one can cream of chicken soup
>
> one cup sour cream
>
> one-third cup rice
>
> one-half package dry onion soup mix
>
>
>
> Place chicken pieces in baking dish, skin side up in 1 layer.  Mix other 
> ingredients and spread over chicken.  Do not cover.  Bake at 350 degrees for 
> one and one-half hours or until tender.
>
>
>
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[CnD] Snickerdoodle cake from scratch

[Kathy Brandt via Cookinginthedark]

In case didn’t get the one from the list, I found this one that I thought would 
pass along. Other variance called for cutting in layers, and boiling the 
buttercream icing, which called for a whole lot of butter. This one, by 
contrast, looked more like something I would try to make:
Snickerdoodle cake
>
> 2  teaspoons ground cinnamon
> 1  cup white sugar
> 2 1⁄2 cups all-purpose flour
> 1  teaspoon baking powder
> 1⁄2 teaspoon baking soda
> 1⁄2 teaspoon kosher salt
> 1  cup unsalted butter, at room temperature
> 1  cup white sugar
> 1  cup light brown sugar
> 3  eggs, at room temperature
> 2  teaspoons vanilla extract
> 1  cup  full-fat sour cream, at room temperature
>
> ADVERTISEMENT
> DIRECTIONS
>
> Preheat oven to 325°F.
> In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix 
> together really well and set aside.
> Generously spray a 9 inch Bundt pan, being careful to cover all the nooks and 
> cranies, as well as the center tube. (Note: If you don't want to use Pam with 
> Flour, you can just grease the pan with shortening.) Gently dust the entire 
> inside of the pan with the sugar and cinnamon mixture. You should only need 
> about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside 
> surface of the pan, including the tube. Save the remaining sugar and cinnamon 
> mixture and set everything aside.
> Sift together the flour, baking powder, baking soda and salt. Set aside.
> Beat just the butter on medium speed for one full minute. Add the white sugar 
> and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade 
> and add the brown sugar.
> Mix for 2 minutes until the mixture looks light brown and uniform in color. 
> Add the eggs one at a time, beating each for 1 full minute. Stir in the 
> vanilla. Add the flour mixture alternately with the sour cream; beat well.
> Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of 
> a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the 
> batter into the pan and sprinkle any remaining sugar mixture over the top. 
> (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 
> teaspoon of cinnamon together for the top of the cake. It should be more than 
> enough.).
> Bake in the preheated oven for 55 to 65 minutes, or until a toothpick 
> inserted into the cake comes out clean. Allow to cool for 10 minutes before 
> inverting onto a wire rack to cool completely.
> Share with your family and friends and they will think you are the bomb!
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Re: [CnD] company chicken tnt

[Kathy Brandt via Cookinginthedark]

The recipe said a whole chicken, which is typically eight pieces.

> On Feb 6, 2018, at 9:40 AM, Dani Pagador via Cookinginthedark 
>  wrote:
> 
> Hi, Mike.
> Thanks for this recipe. It looks really yummy, and really easy, both
> of which I need tonight.
> 
> What size pan do you use?
> 
> About how many pounds of chicken does the recipe call for? I have
> thighs in the freezer and need to know roughly how much to defrost.
> 
> Thanks,
> Dani
> 
> 
> On 2/6/18, Mike and jean via Cookinginthedark
>  wrote:
>> We use this recipe on a regular basis.  I will be making it for dinner
>> tonight.  It is delicious and is easy to make.  Mike
>> 
>> Company Chicken
>> 
>> 
>> 
>> one chicken, cut up (use whatever pieces you want we use all legs)
>> 
>> one can cream of chicken soup
>> 
>> one cup sour cream
>> 
>> one-third cup rice
>> 
>> one-half package dry onion soup mix
>> 
>> 
>> 
>> Place chicken pieces in baking dish, skin side up in 1 layer.  Mix other
>> ingredients and spread over chicken.  Do not cover.  Bake at 350 degrees
>> for
>> one and one-half hours or until tender.
>> 
>> 
>> 
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Re: [CnD] SNICKERDOODLE CAKE

[Kathy Brandt via Cookinginthedark]

Thanks again for the other recipe. This one looks more like a turtle cake; no 
cinnamon.

> On Feb 6, 2018, at 9:50 AM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
>
> 
> SNICKERDOODLE CAKE
> 
> 
> 
> 
> Supermoist chocolate cake mix
> 12 oz. chocolate chips
> 12 oz. melted caramels
> 1 c. chopped nuts
> 1/4 c. oil
> 1 tsp. vanilla
> 
> Mix chocolate cake mix according to directions with oil and vanilla. Spread
> half of batter in greased 9 x 13 inch pan and bake for 20 minutes at 350
> degrees. Take from oven and spread with chocolate chips, then caramel, then
> nuts. Add the other half of cake batter and bake for 20 more minutes.
> Enjoy.
> 
> 
> 
> 
> 
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[CnD] Could someone please repost snickerdoodle cake?

[Kathy Brandt via Cookinginthedark]

Had an email problem last night, and this was one of the emails I lost. Thanks. 
I have been looking on the Internet, and a side from one I found, the others 
looked a bit more complicated than the one posted here. Thanks a lot.

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Re: [CnD] Christmas Baking

[Kathy Brandt via Cookinginthedark]

The liquid has to be warm, not hot. They East will be killed if liquid is too 
hot.

> On Dec 20, 2017, at 10:26 PM, Wendy via Cookinginthedark 
>  wrote:
> 
> What temperature does the milk need to be for the yeast?
> Wendy
> 
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[CnD] Blender Apple Sauce, from Hamilton Beach

[Kathy Brandt via Cookinginthedark]

Sorry, I confused where I got this from, Anne.  I have made it though, and 
since don’t have my blender any more, do it in the food processor quite nicely. 
 Easily doubles.

... And, about the cheese cake, I don’t have any that specifically call to be 
done in a food processor:  I just do them that way, because, since I only have 
a hand mixer, it’s the best way for me to handle mixing the cream cheese with 
the remaining ingredients.

Here is the apple sauce, which, I don’t cook:

Yield:  two cups
2 large apples
1/4 cup water
1 tablespoon lemon juice
one to three tablespoons sugar
Wash, peel, core, and chop apples into small pieces.  Put half the apples and 
remaining
ingredients into blender container.  Cover, and blend on low speed until pureed.
Turn blender to medium speed.  While blender is running, add remaining apples.  
Blend
until of fine consistency.
For thick applesauce add one tablespoon cinnamon candy to ingredients before 
blending.
For cooked apple sauce:  bring mixture to a boil over medium heat, then chill.
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Re: [CnD] New food processor owner

[Kathy Brandt via Cookinginthedark]

Congratulations on your new food processor! I used to have one by Hamilton 
Beach; I forget how the controls were. 

To not have things turn to mush, you press the button just for like a few 
seconds and release. Check how your product is, and repeat for a few seconds 
until it's the way you want. For doing something like an onion, put like a 
quarter or a half of it in, not the whole thing. I mix my cheesecake 
ingredients in the food processor. I have one for apple sauce that came with my 
Hamilton Beach one which has turned out very nicely.

On Dec 5, 2017, at 10:45 AM, Ann via Cookinginthedark 
 wrote:

Hi,


I just got an early Christmas present of a Hamilton Beach food processor, which 
has three settings, low, hi and Pulse. a chopping/mixing blade, and a 
reversible slicing/grating blade. It also has a very nice knob for controlling 
it on the front with great tactile feedback. Until now, the fanciest appliance 
in my kitchen was the cheap Walmart blender. LOL!


Does anyone have any tips/suggestions about using food processors? For 
instance, how to use the chopping blade but not turn the food in to mush? Are 
there special recipes just for food processors?


Basically, I'm a total newbie, so any advice is appreciated.


~Ann


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Re: [CnD] cooking eggs

[Kathy Brandt via Cookinginthedark]

I generally don't use rings, but when I have, I greased them with butter, still 
put water in, and still put a lid on top.

On Nov 17, 2017, at 8:08 AM, Helen Whitehead via Cookinginthedark 
 wrote:

I haven't tried them yet. I would imagine though, you could probably use a bit 
of water, or Pam cooking spray, in your pan, what ever  you prefer. If I ever 
try them, I'll let you know what I did.

-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, November 17, 2017 7:45 AM
To: cookinginthedark@acbradio.org
Cc: Sandy 
Subject: Re: [CnD] cooking eggs

Do you have to grease them, and do you cover the pan or turn them? do you
use shortening or water in the pan when frying the eggs? 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Helen Whitehead via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, November 17, 2017 6:35 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: Re: [CnD] cooking eggs

I bought my silicone rings at a dollar store.

-Original Message-
From: Portia Latieff Mason via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, November 16, 2017 8:29 PM
To: cookinginthedark@acbradio.org
Cc: Portia Latieff Mason 
Subject: Re: [CnD] cooking eggs

Hi there. Where can you find the rings you are speaking of? I have not
cooked eggs for that reason that I can never keep them together.
Portia

-Original Message-
From: Nicole Massey via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, November 16, 2017 5:14 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] cooking eggs

For those who like fried eggs, rings help a lot in keeping things under
control, especially for blind folks. Also look for a spatula with a round
form factor, as it'll get under the whole egg, not just the center.

-Original Message-
From: Brenda Mueller via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, November 16, 2017 6:57 PM
To: [cookinginthedark@acbradio.org] 
Cc: Brenda Mueller 
Subject: Re: [CnD] cooking eggs

First of all there's no sin in breaking a yoke; some people even like their
eggs that way.  There is nothing that requires you to flip an egg.  Just put
a lid on the pan.  

If you insist on flipping, well, it's done very carefully and preferably
when you are more awake than I am when I'm making an early breakfast.

Brenda Mueller 


Sent from my iPhone

>> On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark
>  wrote:
> 
> 
> I am slowly but hoping to be getting  into the kitchen more and more. When
cooking eggs how do you flip htem? I know with a flipper right? I did that
and broke hte yolks amd my sighted wife stepped in any suggestion here?
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Re: [CnD] cooking eggs

[Kathy Brandt via Cookinginthedark]

I agree with Brenda: I always maintained that if someone were that picky about 
their eggs like what I heard at our work cafeteria, "over easy", "don't break 
the yoke", that my husband could Do his own! I'm perhaps on another end of the 
scale, I don't like any runny or soft cooked eggs. It's a texture thing. The 
closest I come to any flipping is when I do a bull's-eye, where you put a piece 
of bread with a hole in it in a buttered pan, with the bread buttered also, 
with a hole in the middle that you crack the egg into, and after a bit flip. I 
put a little water in the pan for fried eggs, and keep the lid on while 
cooking.  You don't have to flip them, since the steam under the lid is doing 
the work. 

> On Nov 16, 2017, at 7:56 PM, Brenda Mueller via Cookinginthedark 
>  wrote:
> 
> First of all there's no sin in breaking a yoke; some people even like their 
> eggs that way.  There is nothing that requires you to flip an egg.  Just put 
> a lid on the pan.  
> 
> If you insist on flipping, well, it's done very carefully and preferably when 
> you are more awake than I am when I'm making an early breakfast.
> 
> Brenda Mueller 
> 
> 
> Sent from my iPhone
> 
>> On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark 
>>  wrote:
>> 
>> 
>> I am slowly but hoping to be getting  into the kitchen more and more. When 
>> cooking eggs how do you flip htem? I know with a flipper right? I did that 
>> and broke hte yolks amd my sighted wife stepped in any suggestion here?
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> 
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Re: [CnD] Slow Roasting A Turkey.

[Kathy Brandt via Cookinginthedark]

You can easily miss it, but the recipe says to preheat the oven to 450°

On Nov 16, 2017, at 7:01 AM, Deborah Barnes via Cookinginthedark 
 wrote:

This sounds good but at the beginning, it says roast and then it says turn down 
and roast on a much lower temp.  Wonder what the bird started out roasting at?

Thanks,

Deb B.

-Original Message-
From: Mike and Jenna via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, November 15, 2017 8:05 PM
To: cookinginthedark@acbradio.org
Cc: Mike and Jenna
Subject: Re: [CnD] Slow Roasting A Turkey.

I want to try this. This looks really good.

-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, November 15, 2017 5:13 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani 
Subject: [CnD] Slow Roasting A Turkey.

Hi All,

I was telling my sister about the Turkey my sister-in-law made last year which 
was not only slow roasted, but I think was possibly the most fabulous 
Thanksgiving Day Turkey dinner I’ve had in a very long time. My SIL 
slow-roasted 3 turkey breasts over night and it was not only delicious, but 
tender and moist. I’m still undecided if I want to get my free turkey breast 
from my local grocery store or not this Thanksgiving, since its just me, butI 
still want to try this method of roasting one. My sister found the below on the 
internet and I’m posting it for anyone who might be interested.

Eileen ...

Extremely Slow-Roasted Turkey Breast

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Nov 20, 2013

This preparation rises to the level of foolproof. As cookbook author Andrew 
Schloss explains in his newest book, "By setting the oven thermostat at the 
same temperature I want the meat to be done, overcooking becomes theoretically 
impossible."

It's best to use a roasting pan that is not much larger than the breast itself. 
If you slow-roast the turkey overnight (starting at midnight or 1 a.m.), it 
will stay moist and warm enough to serve at a midday or early afternoon meal.

Make Ahead:  The seasoning rub can be assembled days in advance; cover and 
store at room temperature. The turkey breast needs to be seasoned and air-dried 
in the refrigerator for 12 to 24 hours. The seasoned, air-dried breast needs to 
sit at room temperature for 30 minutes to 1 hour before slow-roasting.




Servings: 8 - 10
Ingredients
list of 10 items
• 1 tablespoon dried thyme leaves
• 1 tablespoon dried basil leaves
• 1 1/2 teaspoons crushed dried rosemary leaves • 1 teaspoon dried marjoram 
leaves • 1 teaspoon rubbed sage (crumbled between your fingers) • 2 teaspoons 
coarse sea salt • 1/2 teaspoon freshly ground black pepper • One 7-to-9-pound 
whole, skin-on, bone-in turkey breast • 1 large onion • 1 tablespoon olive oil 
list end


Directions

Combine the thyme, basil, rosemary, marjoram, sage, salt and pepper in a small 
bowl to create a seasoning rub, then rub it all over the turkey breast, 
including the underside. Refrigerate the turkey, uncovered, for 12 to 24 hours. 
The skin of the turkey breast will tighten and look dry.

The seasoned, air-dried breast needs to sit at room temperature for 30 minutes 
to 1 hour before slow-roasting.

Meanwhile, cut the onion into about 8 wedges (from top to bottom), then arrange 
them to cover the bottom of the roasting pan. Preheat the oven to 450 degrees.


Place the turkey breast (breast meat side up) on the onion in the pan. Drizzle 
the oil evenly over the breast. Roast for 15 minutes, then reduce the 
temperature to 175 degrees. Roast for 8 to 9 hours or until the internal 
temperature of the breast meat, when taken away from the bone, registers 165 to 
170 degrees.


Let the turkey rest at room temperature for 10 minutes before carving, or tent 
it loosely and carve several hours later.

Rate it


Recipe Source

Adapted from Andrew Schloss's "
Cooking Slow: Recipes for Slowing Down and Cooking More"
(Chronicle, 2013).

Tested by Bonnie S. Benwick.
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Re: [CnD] Easy Cake Mix Rich Brownies

[Kathy Brandt via Cookinginthedark]

Interesting recipe. Where are the eggs? I know you wouldn't need them for 
instant putting, but any brownie recipe I've ever seen has eggs, but recipe 
says nothing about adapting the cake mix.

> On Nov 8, 2017, at 9:35 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> Easy Cake Mix Rich Brownies
> 
>> 1 small box instant chocolate pudding mix
> 
>> 18 oz. box chocolate cake mix
> 
>> 2 cups semi-sweet chocolate chips
> 
> 
>> Prepare pudding mix according to package directions.  Whisk in cake
> 
>> mix.  Stir in chocolate chips.  Pour into a greased 15x10" baking pan.
> 
>> Bake at 350 for 30-35 minutes or until the top springs back when
> 
>> lightly touched.  Enjoy.  Marilyn
> 
> 
> 
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Re: [CnD] Request- Respect other people's inboxes

[Kathy Brandt via Cookinginthedark]

I hadn't noticed that there was a problem lately. I'm remembering when someone 
posted from 25 to 50 brownie recipes; that was a bit much. But nothing like 
that has happened recently. I have my message conversations organized according 
to thread, and delete what I don't want to read right from the start, before I 
actually read the messages; this saves a lot of time.



> On Nov 8, 2017, at 8:49 AM, Brenda Mueller via Cookinginthedark 
>  wrote:
> 
> No, your message is fine, I think.  Actually, in the forum welcome message 
> the host of the forum encourages people not to overpost in one day.  
> Otherwise people might become overwhelmed and not read all the recipes.  
> 
> Brenda Mueller 
> 
> 
> Sent from my iPhone
> 
>> On Nov 8, 2017, at 6:38 AM, The Bookworm via Cookinginthedark 
>>  wrote:
>> 
>> 
>> Morning everyone!
>> I don't post here but I do read this group's messages on occasion
>> whenever I am able to sit down and read recipes.
>> I have noticed that there are a couple of you who post message after
>> message after message. I know this is a group for sharing information
>> and assistance, but the constant spam messaging is getting to be too
>> much but I don't want to leave the group.
>> I know the topic has been brought up before and some of you do need a
>> gentle reminder to just respect other people's inboxes by not spamming
>> them.
>> 
>> I apologize if this was out of place.
>> Jael
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Re: [CnD] Making whipped cream

[Kathy Brandt via Cookinginthedark]

You could probably get away with that, if the plastic bowl is the only thing 
you have. Since I have a few metal bowls, I never tried it in the plastic when 
I read that the metal ones would be best for whipping cream and stiffly beating 
egg whites.


> On Oct 27, 2017, at 1:14 AM, Lisa Belville via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> Hi, Kathy. Thanks for this. Unfortunately, the only glass bowl I have is way 
> too small. How much of a difference would using a plastic bowl make?
>
> Sent from my iPhone
>
>> On Oct 26, 2017, at 11:23 PM, Kathy Brandt via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>>
>> That is for stiffly beating egg whites, not making whipped cream. For 
>> whipped cream, you need to buy what is called heavy or whipping cream. You 
>> are right about cold beaters and cold bowl. The bowl should be stainless 
>> steel or glass, not plastic, because plastic can absorb the fat from the 
>> cream. Put the mixer on high-speed, and then listen for how the sound in the 
>> bowl changes, stopping the mixer and checking out how cream feels. You do 
>> this, because if you whip too long, the cream will turn into butter.
>>
>>
>>> On Oct 26, 2017, at 8:59 PM, Gary Patterson via Cookinginthedark 
>>> <cookinginthedark@acbradio.org> wrote:
>>>
>>> 1. First put your beeters in the freezer.
>>> Two: Have your egg whites as cold as you can,
>>> 3. Beet with as fast as possible until egg whites are forming peaks.
>>>
>>> This method whould work.
>>>
>>> Gary Patterson
>>>
>>>
>>> -Original Message-
>>> From: Lisa Belville via Cookinginthedark 
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Thursday, October 26, 2017 1:43 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Lisa Belville
>>> Subject: [CnD] Making whipped cream
>>>
>>> Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I 
>>> usually use something like Cool Whip for theese things. How  long do I beat 
>>> the heavy cream? I have a balloon whisk and a small hand mixer. I'm 
>>> assuming the mixer would work better than the whisk. Here's the recipe:
>>>
>>> No-bake Dulce De Leche Cheesecake by Tasty
>>> 6 servings
>>>
>>> Ingredients
>>> 24 chocolate cream cookie
>>> ⅓ cup butter, melted
>> That is for stiffly beating egg whites, not making whipped cream. For 
>> whipped cream, you need to buy what is called heavy or whipping cream. You 
>> are right about cold beaters and cold bowl. The bowl should be stainless 
>> steel or glass, not plastic, because plastic can absorb the fat from the 
>> cream. Put the mixer on high-speed, and then listen for how the sound in the 
>> bowl changes, stopping the mixer and checking out how cream feels. You do 
>> this, because if you whip too long, the cream will turn into butter.
>>
>>
>>> On Oct 26, 2017, at 8:59 PM, Gary Patterson via Cookinginthedark 
>>> <cookinginthedark@acbradio.org> wrote:
>>>
>>> 1. First put your beeters in the freezer.
>>> Two: Have your egg whites as cold as you can,
>>> 3. Beet with as fast as possible until egg whites are forming peaks.
>>>
>>> This method whould work.
>>>
>>> Gary Patterson
>>>
>>>
>>> -Original Message-
>>> From: Lisa Belville via Cookinginthedark 
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Thursday, October 26, 2017 1:43 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Lisa Belville
>>> Subject: [CnD] Making whipped cream
>>>
>>> Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I 
>>> usually use something like Cool Whip for theese things. How  long do I beat 
>>> the heavy cream? I have a balloon whisk and a small hand mixer. I'm 
>>> assuming the mixer would work better than the whisk. Here's the recipe:
>>>
>>> No-bake Dulce De Leche Cheesecake by Tasty
>>> 6 servings
>>>
>>> Ingredients
>>> 24 chocolate cream cookie
>>> ⅓ cup butter, melted
>>> 13 oz dulce de leche
>>> 8 oz cream cheese
>>> 1 tablespoon vanilla extract
>>> 1 cup heavy cream, whipped
>>> 8 strawberry, halved, to garnish
>>>
>>> Preparation
>>> 1. Crush cookies and mix with butter.
>>> 2. Spread mixture over pie pan, pressing down to make a compact crust. 
>>> Refrigerat

Re: [CnD] keurig machine?

[Kathy Brandt via Cookinginthedark]

My One cup K-10 I am told that the newer K-15 is the same) is very accessible. 
Just power and start buttons.

> On Jul 6, 2017, at 11:38 PM, May Anderson via Cookinginthedark 
>  wrote:
> 
> Hey there.
> 
> Does anyone know of a keurig machine that is still accessible these days? I 
> need to get a second one and I hear the 2.0 ones are not easy to use. I need 
> to get one before the 31.
> 
> May and Baby J, has anyone seen my new dog?
> www.canadianlynx.ca
> m...@canadianlynx.ca
> 
> 
> 
> 
> 
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Re: [CnD] Microwave Corn on the Cob

[Kathy Brandt via Cookinginthedark]

I shuck it, wrap in a wet paper towel, and microwave for three minutes. Four if 
you want the ear a little more well done.

> On Jun 27, 2017, at 2:45 PM, Nicole Massey via Cookinginthedark 
>  wrote:
> 
> My dad cooks it in the shuck in the microwave. He cuts the end of the cob 
> where the leaves attach off of the cob, then puts the whole thing in the 
> microwave, shucks and silk and all. I don't remember the time he cooks it 
> for, but he found it on the web, so it should be simple to find. He says that 
> when it's done you take it out and squeeze at the end opposite where you cut 
> it off and the cob will slide right out, free of shucks and silk, ready to 
> butter and eat.
> 
> -Original Message-
> From: Suzanne Erb via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Tuesday, June 27, 2017 1:23 PM
> To: cookinginthedark@acbradio.org
> Cc: Suzanne Erb 
> Subject: [CnD] Microwave Corn on the Cob
> 
> Hi Listers,
> What is the best way to cook corn on the cob in the microwave?  Every year, I 
> forget to ask this question.
> Thanks.
> Suzanne
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Re: [CnD] Sugar's Lasagna

[Kathy Brandt via Cookinginthedark]

Since buying the grated Parmesan or Romano cheese from the deli, I haven't 
looked back for buying the stuff in the can. It comes in cups with lids, and 
looks like how cheese would if you use a greater to grade it.

> On Apr 4, 2017, at 5:21 PM, Nicole Massey via Cookinginthedark 
>  wrote:
> 
> If you buy parmagano reggiano it *will* be unprocessed, certified, and 
> guaranteed to be free of adulterants and other such stuff, as the folks who 
> make it in Parma, Italy are very serious about this. And you'll find it isn't 
> much of a price difference between the altered stuff either.
> Some food items are reserved for certain places and their standards are in 
> place so you get quality.
> 
> -Original Message-
> From: Brenda Mueller via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Tuesday, April 04, 2017 3:15 PM
> To: [cookinginthedark@acbradio.org] 
> Cc: Brenda Mueller 
> Subject: Re: [CnD] Sugar's Lasagna
> 
> Yeah, but how processed is that fresh cheese, and what's in it? I doubt that 
> one could find unprocessed cheese in any store.  
> 
> Brenda Mueller 
> 
> 
> Sent from my iPhone
> 
>> On Apr 4, 2017, at 4:02 PM, Sugar lopez via Cookinginthedark 
>>  wrote:
>> 
>> LOL, well lately I like to use fresh parm. Just shred it and use it.
>> Smile
>> Sugar
>> 
>> Be gentle and you can be bold; be frugal and you can be liberal; avoid 
>> putting yourself before others and you can become a leader among men.
>> Lao Tzu 
>> -Sugar 
>> 
>> 
>> -Original Message-
>> From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
>> Sent: Tuesday, April 04, 2017 12:32 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Wendy
>> Subject: Re: [CnD] Sugar's Lasagna
>> 
>> I heard in a cooking demonstration that parmesan cheese contains sawdust.
>> Wendy
>> 
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>> 
>> ---
>> This email has been checked for viruses by Avast antivirus software.
>> https://www.avast.com/antivirus
>> 
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Re: [CnD] Keurig

[Kathy Brandt via Cookinginthedark]

Friends of mine are successfully using their models, which are full-size. I am 
using a K 10 mini; the K 15 is the updated version. There are just two buttons, 
no touchscreen. Once you get the sequence down of when to do what, it works 
well.

On Mar 17, 2017, at 1:15 PM, Michael Baldwin via Cookinginthedark 
 wrote:

My wife is attempting to talk me in to buying a Keurig, but it seems they
use touch screens. Are there any accessible Keurig machines?

Michael
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Re: [CnD] No knead oatmeal bread

[Kathy Brandt via Cookinginthedark]

You eat for breakfast, lunch, or dinner, whenever you would normally eat bread.

On Jan 25, 2017, at 8:11 AM, Danielle Ledet via Cookinginthedark 
<cookinginthedark@acbradio.org> wrote:

And do you eat for breakfast, as a side, or what?

On 1/8/17, Kathy Brandt via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
> This was actually the first bread I made, from the New England cookbook, put
> out by national braille press. The smell while baking about sent me into
> orbit:
> 
> Mix in large bowl:
> One and a half cups boiling water 1 cup rolled oats 1/3 cup shortening 1/4
> cup molasses 1 teaspoon salt
> stir these together until well blended. Let stand until Luke warm. Mix: 1
> cup warm water
> Two packages dry yeast
> Blend well and add two other mixture. Stir in: 5 1/4 cups flour
> Mix well. Cover and let stand for 15 minutes. Divide into two greased loaf
> pans. Bake one hour at 350
> 
> The recipe doesn't tell you to do this, but from another recipe, after
> loaves bake, I rub butter over them, and cover with a damp towel until cool.
> This prevents the bread from becoming hard.
> 
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-- 
How far you go in life depends on your being tender with the young,
compassionate with the aged, sympathetic with the striving and
tolerant of the weak and strong. Because someday in your life you will
have been all of these.
George Washington Carver
Email: singingmywa...@gmail.com
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[CnD] No knead oatmeal bread

[Kathy Brandt via Cookinginthedark]

This was actually the first bread I made, from the New England cookbook, put 
out by national braille press. The smell while baking about sent me into orbit:

Mix in large bowl:
One and a half cups boiling water 1 cup rolled oats 1/3 cup shortening 1/4 cup 
molasses 1 teaspoon salt 
stir these together until well blended. Let stand until Luke warm. Mix: 1 cup 
warm water 
Two packages dry yeast
Blend well and add two other mixture. Stir in: 5 1/4 cups flour
Mix well. Cover and let stand for 15 minutes. Divide into two greased loaf 
pans. Bake one hour at 350

The recipe doesn't tell you to do this, but from another recipe, after loaves 
bake, I rub butter over them, and cover with a damp towel until cool. This 
prevents the bread from becoming hard.

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Re: [CnD] What do I need to begin baking bread?

[Kathy Brandt via Cookinginthedark]

You don't have to have a bread machine. I don't have one. I started out making 
white bread.

> On Jan 7, 2017, at 4:51 PM, William Henderson via Cookinginthedark 
>  wrote:
> 
> Hello,
> 
> It's kind of cool that I'm asking this, as my cooking skills have
> begun to get better and now I can prepare very simple meals and am
> getting better.
> I love bread and have always wondered how to bake bread.  Even if it's
> just bread I can just use for eating with dinner or sandwiches and
> then getting better.
> I want to know what materials I need to begin.  I know I need some
> kind of bread machine but don't have one.  What do you recommend?
> And, does anyone have recipes to get me started?  I hope it will be easy.
> Will
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[CnD] From Domino Sugar box, Cafe Espresso Cake

[Kathy Brandt via Cookinginthedark]

... sent as an illustration of how, if the box doesn’t scan correctly like mine 
didn’t, the company’s site might have it:

Frosting:
1 -(3 oz) pkg. cream cheese, softened
1/2 cup - butter or margarine, softened
1 tablespoon - instant espresso granules
1/3 cup - milk
1 - (1 lb.) pkg. Domino® Confectioners Sugar
Cake:
2 - eggs
1 teaspoon - vanilla
1 1/4 cups - all-purpose flour
1/2 teaspoon - baking powder
1/4 teaspoon - salt
1 tablespoon - instant espresso granules
1/3 cup - water
INSTRUCTIONS
Preheat oven to 350°F. Grease and flour an 8-inch square cake pan.
Frosting:
In large mixing bowl, beat cream cheese and butter at medium speed until smooth.
Dissolve instant espresso in milk. Add confectioners' sugar to cream cheese 
mixture
alternately with milk mixture, beating 1-2 minutes or until blended. Remove 1 
cup
of frosting from bowl and set aside.
Cake:
With mixer at slow speed, add eggs to remaining frosting in mixing bowl. Add 
vanilla;
beat until blended. In small bowl, combine flour, baking powder and salt. 
Dissolve
espresso granules in water. Add flour mixture to mixing bowl alternately with 
water
mixture and continue beating 1-2 minutes or until well blended.
Pour into pan and bake 30-40 minutes or until toothpick inserted in center comes
out clean. Cool 10 minutes; remove from pan. Cool completely. Place cake on 
serving
plate. Spread sides and top of cake with remaining frosting. Set aside.
Variations:
Drizzle frosted cake with melted chocolate or decorate with chocolate curls.
Garnish sides and top of cake with chopped pecans, hazelnuts or walnuts.
Decorate cake with chocolate-covered espresso beans and dust with cocoa powder.
Spoon melted chocolate into small plastic bag; snip one corner off bag. Pipe 
melted
chocolate in a tea-cup design onto a baking sheet lined with wax paper. Let 
stand
until firm. Peel away waxed paper and garnish cake slices.
Serves 9
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[CnD] Café espresso cake

[Kathy Brandt via Cookinginthedark]

Sending this as an illustration of how, when you can't scan a recipe off of a 
box correctly, you might be able to find it on the Internet. This is what 
happened with this recipe from a Domino powdered Sugar box: Café espresso cake
Frosting:

1 -(3 oz) pkg. cream cheese, softened
1/2 cup - butter or margarine, softened
1 tablespoon - instant espresso granules
1/3 cup - milk
1 - (1 lb.) pkg. Domino® Confectioners Sugar
Cake:

2 - eggs
1 teaspoon - vanilla
1 1/4 cups - all-purpose flour
1/2 teaspoon - baking powder
1/4 teaspoon - salt
1 tablespoon - instant espresso granules
1/3 cup - water
INSTRUCTIONS
Preheat oven to 350°F. Grease and flour an 8-inch square cake pan.

Frosting:
In large mixing bowl, beat cream cheese and butter at medium speed until 
smooth. Dissolve instant espresso in milk. Add confectioners' sugar to cream 
cheese mixture alternately with milk mixture, beating 1-2 minutes or until 
blended. Remove 1 cup of frosting from bowl and set aside.

Cake:
With mixer at slow speed, add eggs to remaining frosting in mixing bowl. Add 
vanilla; beat until blended. In small bowl, combine flour, baking powder and 
salt. Dissolve espresso granules in water. Add flour mixture to mixing bowl 
alternately with water mixture and continue beating 1-2 minutes or until well 
blended.

Pour into pan and bake 30-40 minutes or until toothpick inserted in center 
comes out clean. Cool 10 minutes; remove from pan. Cool completely. Place cake 
on serving plate. Spread sides and top of cake with remaining frosting. Set 
aside.

Variations:
Drizzle frosted cake with melted chocolate or decorate with chocolate curls.

Garnish sides and top of cake with chopped pecans, hazelnuts or walnuts.

Decorate cake with chocolate-covered espresso beans and dust with cocoa powder.

Spoon melted chocolate into small plastic bag; snip one corner off bag. Pipe 
melted chocolate in a tea-cup design onto a baking sheet lined with wax paper. 
Let stand until firm. Peel away waxed paper and garnish cake slices.

Serves 9

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Re: [CnD] Frozen peanut Butter Pie

[Kathy Brandt via Cookinginthedark]

You would not use the stuff in the can for this. Either dream whip in the 
package that you mix up with what they call for, or buy heavy whipping cream 
and whip it.

On Oct 15, 2016, at 6:13 PM, Janet Brown via Cookinginthedark 
 wrote:

I think that would work as would cool whip I believe.


Sent from my iPhone

> On Oct 15, 2016, at 10:30 AM, Lisa Belville via Cookinginthedark 
>  wrote:
>
> If you mean the stuff in a can I'm not sure how it would act as it cooled. I 
> suppose you could mix up some dream whip and use that instead.
>
>
>
>
> Lisa Belville
> lisa...@frontier.com
> missktlab1...@frontier.com
>
> - Original Message - From: "Gerry Leary via Cookinginthedark" 
> 
> To: 
> Cc: "Gerry Leary" 
> Sent: Saturday, October 15, 2016 2:20 AM
> Subject: Re: [CnD] Frozen peanut Butter Pie
>
>
> What can I use instead of Cool Whip? Will regular whip cream work well?
>
> Sent from my iPhone this time
>
> On Oct 14, 2016, at 2:48 PM, Mike and Jean via Cookinginthedark 
>  wrote:
>
> I am so glad that you liked the pie.  The crust you want sounds great too. 
> Mike
>
> -Original Message-
> From: Lisa Belville via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, October 13, 2016 4:36 PM
> To: cookinginthedark@acbradio.org
> Cc: Lisa Belville 
> Subject: Re: [CnD] Frozen peanut Butter Pie
>
> Mike, just wanted you to know I made this a couple of weekends ago for a 
> family cookout.  Needless to say, the pie was a hit.  I only wish I could 
> have found a deep dish Oreo crust because I think it would also go well with 
> the peanut butter chocolate chip combo.
>
>
>
>
> Lisa Belville
> lisa...@frontier.com
> missktlab1...@frontier.com
>
> - Original Message -
> From: "Mike and Jean via Cookinginthedark" 
> To: ; 
> Cc: "Mike and Jean" 
> Sent: Sunday, September 18, 2016 5:37 AM
> Subject: [CnD] Frozen peanut Butter Pie
>
>
> I make this a lot as it is one of my favorite desserts.
>
>
>
> 3 oz. cream cheese
>
> 1 cup confectioner’s sugar sifted
>
> 1/3 cup plus 2 tbs creamy peanut butter
>
> ½ cup milk
>
> 9 or 10 oz. Cool Whip
>
> 1 deep dish graham cracker crust
>
> ¼ cup finely chopped peanuts or ½  cup milk chocolate morsels
>
>
>
> Whip cream cheese on low speed until soft and fluffy.  Beat in sugar and
> peanut butter at medium speed. Slowly beat in milk.
>
> Fold in Cool Whip and pour mixture into pie shell. Sprinkle on chopped
> peanuts or milk chocolate morsels.  Cover and freeze until firm.
>
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>
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>
>
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Re: [CnD] Coffeemakers again????

[Kathy Brandt via Cookinginthedark]

Have you run vinegar through the coffee pot, followed by two or 3 cups of water 
to rinse out? You let the vinegar sit for a half hour before all of it drips 
into the cup, let it finish the cycle, then put the water through.

I have a flex brew coffee maker besides my regular coffee pot. The flex brew 
only cost $49, and it has lasted so far I would say three years. It makes one 
cup of either regular, or the k cups.

Besides running the vinegar through, you should take a pin and go around the 
needle, or the part that pricks the top part of the cup. Also, at least for the 
flex brew, there are holes that the water goes through, that you should try to 
get all of with the pin to make sure they are not clogged.

> On Sep 27, 2016, at 6:18 AM, Suzanne Erb via Cookinginthedark 
>  wrote:
>
> Okay,
> So, I have a dentist appointment, a Board of Directors meeting, and a 
> speaking engagement al in one day without coffee?  I don’t think so!  My 
> Kurig died this morning and, while it won’t help for today, does anyone have 
> any recommendations regarding model numbers of either Kurig or similar 
> machines?
>I am specifically looking for a one cup coffee maker using either Kcups or 
> similar pods.
>Or, and maybe this would be even a better option, does anyone have a good 
> method for cleaning the inside of the machine?  It appears that the coffee 
> gets made, but can not make it into the cup.
> Thanks so much for your assistance.
> Happy Tuesday!
> Suanne
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>

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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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[CnD] Jiffy Corn Muffin Mix, homemade

[Kathy Brandt via Cookinginthedark]

Could become more useful to make up various mixes.  Just today noticed that the 
Duncan Heins are now down to 16 ounces rather than what used to be 18.5 ounces, 
and probably costing the same as the other.  Was bad enough when they went down 
to 17 ounces.

Anyway:


Total Time
25
mins
Prep 10 mins
Cook 15 mins
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix), 1-1/2 cups of mix, 
or
6 corn muffins.
Ingredients

2/3
cup
all-purpose flour
1/2
cup
yellow cornmeal
3
tablespoons
granulated sugar
1
tablespoon
baking powder
1/4
teaspoon
salt
2
tablespoons  vegetable oil
To make muffins add
1
egg
1/3
cup
milk
Optional Ingredients
1/2
cup grated
cheddar cheese
(optional)
2
ounces  canned chilies (optional)
1/4
cup drained
chopped pimiento
(optional)
1/2
cup chopped
onion
(optional)
ideas/breakfast-muffins-6058
Muffins, 50 Ways
Directions
Combine first 5 ingredients in a bowl, mix well.
Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above 
mixed
ingredients to that recipe.
To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick 
cooking
spray.
OPTIONAL: To mix, add any combination of optional ingredients you prefer.
Combine mix with egg and milk, mixing well.
Fill muffin pan 1/2 full, bake for 15-20 minutes.
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[CnD] Muffin Mix with instructions

[Kathy Brandt via Cookinginthedark]

Note:  I do my muffins at 350, since think they come out too hard at 400.


8 Cups of All-Purpose Flour or wheat flour if you prefer
3 Cups of Sugar
3 Tablespoons of Baking Powder
2 Teaspoons of Salt
2 Teaspoons of cinnamon
2 Teaspoons of nutmeg
Mix all of these dry items together and store in a container in your pantry 
for you

to use when you need it!

To actually make our muffins:
finished-bulk-muffin-mix
2 3/4 cups of the above mix
1 beaten egg
1 cup of milk
1/2 cup of melted butter

Mix the beaten egg, milk and butter together and pour into muffin mix.  Mix 
with
a fork until well blended.  Then add whatever  add-ins you like and mix 
again.  Pour into your
muffin tin (2/3 full) or cake pan (for a cake like muffin) and bake at 400 
degrees

for 18-22 minutes or until a toothpick comes out clean.


You can  make them like they are and then once baked roll in melted butter 
and then roll
in sugar and cinnamon mix for what is called "French Muffins" (one of my 
mom's traditional

muffins for special occasion breakfasts!
Notes
See more recipes and bulk pantry ideas at 
http://thethriftycouple.com/category/home-life/recipes/


-Original Message- 
From: Janet Brown via Cookinginthedark

Sent: Saturday, September 10, 2016 11:44 AM
To: cookinginthedark@acbradio.org
Cc: Janet Brown
Subject: Re: [CnD] Homemade muffin mix - question about its use

I think, judging by how much baking powder is in the mix recipe, this mix 
would make about 2 batches of 12 muffins, regular size, muffins.
You would have to add oil or butter, somewhere between a half and single cup 
plus 2 eggs and whatever fruit or distinguishing flavor you wanted your 
muffins to have.
I would use about a cup of fruit or pumpkin of choice and maybe a quarter 
cup of raisins or nuts.

Just my take.
Take this with a pinch of salt.

Sent from my iPhone

On Sep 10, 2016, at 6:53 AM, Janet Acheson via Cookinginthedark 
 wrote:


I am a bit intrigued and will be trying some of these larger recipes that 
allow you to store a base for future cooking.


My question herein is about the homemade muffin mix.

Could an experienced baker please explain what I might add to this mix in 
order to make the basic muffin produced by this recipe?


Here is the original posted recipe:

On Sep 4, 2016, at 7:56 PM, Wayne Scott via Cookinginthedark 
 wrote:


Homemade Muffin Mix

8 cups unbleached flour -- or 1 all-purpose
3 cups sugar
3 Tbsp baking powder
2 tsp salt
2 tsp cinnamon, Ground
2 tsp nutmeg, Ground

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and 
nutmeg.  Mix well.  Put into a large airtight container.  Seal and label 
with date and ingredients.  Store in a cool, dry place.  Use within 6-8 
months.


Makes about 11 cups of Homemade Muffin Mix.


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[CnD] Muffin mix with instructions

[Kathy Brandt via Cookinginthedark]

8 Cups of All-Purpose Flour or wheat flour if you prefer
3 Cups of Sugar
3 Tablespoons of Baking Powder
2 Teaspoons of Salt
2 Teaspoons of cinnamon
2 Teaspoons of nutmeg
Mix all of these dry items together and store in a container in your pantry 
for you

to use when you need it!

To actually make our muffins:
finished-bulk-muffin-mix
2 3/4 cups of the above mix
1 beaten egg
1 cup of milk
1/2 cup of melted butter

Mix the beaten egg, milk and butter together and pour into muffin mix.  Mix 
with
a fork until well blended.  Then add whatever  add-ins you like and mix 
again.  Pour into your
muffin tin (2/3 full) or cake pan (for a cake like muffin) and bake at 400 
degrees

for 18-22 minutes or until a toothpick comes out clean.


You can  make them like they are and then once baked roll in melted butter 
and then roll
in sugar and cinnamon mix for what is called "French Muffins" (one of my 
mom's traditional

muffins for special occasion breakfasts!
Notes
See more recipes and bulk pantry ideas at 
http://thethriftycouple.com/category/home-life/recipes/


-Original Message- 
From: Janet Brown via Cookinginthedark

Sent: Saturday, September 10, 2016 11:44 AM
To: cookinginthedark@acbradio.org
Cc: Janet Brown
Subject: Re: [CnD] Homemade muffin mix - question about its use

I think, judging by how much baking powder is in the mix recipe, this mix 
would make about 2 batches of 12 muffins, regular size, muffins.
You would have to add oil or butter, somewhere between a half and single cup 
plus 2 eggs and whatever fruit or distinguishing flavor you wanted your 
muffins to have.
I would use about a cup of fruit or pumpkin of choice and maybe a quarter 
cup of raisins or nuts.

Just my take.
Take this with a pinch of salt.

Sent from my iPhone

On Sep 10, 2016, at 6:53 AM, Janet Acheson via Cookinginthedark 
 wrote:


I am a bit intrigued and will be trying some of these larger recipes that 
allow you to store a base for future cooking.


My question herein is about the homemade muffin mix.

Could an experienced baker please explain what I might add to this mix in 
order to make the basic muffin produced by this recipe?


Here is the original posted recipe:

On Sep 4, 2016, at 7:56 PM, Wayne Scott via Cookinginthedark 
 wrote:


Homemade Muffin Mix

8 cups unbleached flour -- or 1 all-purpose
3 cups sugar
3 Tbsp baking powder
2 tsp salt
2 tsp cinnamon, Ground
2 tsp nutmeg, Ground

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and 
nutmeg.  Mix well.  Put into a large airtight container.  Seal and label 
with date and ingredients.  Store in a cool, dry place.  Use within 6-8 
months.


Makes about 11 cups of Homemade Muffin Mix.


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Re: [CnD] Garlic Clove

[Kathy Brandt via Cookinginthedark]

The entire bulb of garlic is considered a head.  You use one of the pieces of 
the bulb, which would equal a clove.
 I can't answer the other question, because I have never used the jar product.
> On Sep 3, 2016, at 6:38 AM, Janet Acheson via Cookinginthedark 
>  wrote:
> 
> Question: is a garlic clove one of the petals of the garlic or the entire 
> bulb? 
> 
> Question: if you are using a prepared garlic product such as garlic in oil, 
> what measurement, on average, would equal a garlic glove? 
> 
> 
> 
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Re: [CnD] cupcake pans

[Kathy Brandt via Cookinginthedark]

Haven't heard of anything quite like what you mention. You could get silicone 
muffin pans, that you could press the bottom part of or pull apart the sides of 
for turning cupcakes out.

> On Jul 27, 2016, at 7:44 PM, Jeanne Fike via Cookinginthedark 
>  wrote:
> 
> Hello,
> 
> Just curious, does anyone know if there is such a cupcake pans that have a
> button on the under side for each cup to help get them out?
> 
>Jeanne
> 
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Re: [CnD] Friendship Bread:

[Kathy Brandt via Cookinginthedark]

I have made this recipe; it works just fine without the yeast. In Texture it's 
like how a quick bread would be, like pumpkin bread. Sugaring the loaf pan 
after greasing, before putting the batter in, really adds to this too.


> On Jun 11, 2016, at 9:55 AM, ellen telker via Cookinginthedark 
>  wrote:
> 
> I'm just double checking.  I have some other Friendship Bread recipes in my 
> folder which look very much like yours, but they have yeast in the starter. 
> If yours works out well without the yeast, that would be great.
> Ellen
> - Original Message - From: "brenda mueller via Cookinginthedark" 
> 
> To: "cooking in the dark" 
> Cc: "brenda mueller" 
> Sent: Friday, June 10, 2016 7:22 PM
> Subject: [CnD] Friendship Bread:
> 
> 
>> I have made this before, and it's a great thing to have with a good cup of 
>> coffee.  A good friend gave me this recipe; its only problem is that I can 
>> make that bread disappear in much less time than it takes to make it!
>> 
>> AMISH FRIENDSHIP BREAD STARTER
>> Day 1: Make the starter dough by using 1 cup sugar, 1 cup flour and 1 cup
>> milk. Using a wooden or plastic spoon, stir the mixture in a glass or
>> plastic bowl. Do not use metal bowls or spoons.  Cover the bowl loosely with 
>> a paper
>> towel, cloth, wax paper or
>> plastic wrap. Do not refrigerate. Keep at room temperature.
>> Days 2, 3 and 4: Stir the mixture once each day with a wooden or plastic
>> spoon.
>> Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk. Stir.
>> Days 6, 7, 8 and 9: Stir once each day.
>> Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of the
>> mixture to keep for yourself, and give 1 cup each to three friends.
>> Note:  If you would like to only have enough for yourself to keep the 
>> starter going
>> and make bread Then use 1/2 cup of each ingredient at each addition
>> of flour, sugar and milk.
>> AMISH FRIENDSHIP   BREAD
>> 1 cup of starter
>> 2/3 cup oil
>> 3 eggs
>> 2 cups flour
>> 2 teaspoons baking powder
>> 1/2 teaspoon baking soda
>> 1/2 teaspoon salt
>> 2 teaspoons vanilla
>> 1-1/2 teaspoons cinnamon
>> 1 cup sugar
>> Preheat oven to 350 degrees. Grease and flour (or sugar) two 9-by-5-inch
>> loaf pans.
>> Combine all ingredients with starter and mix well but do not over-mix. Pour
>> into loaf pans and bake for about 40 to 45 minutes until done.
>> Note: Raisins, chopped apples, drained crushed pineapple, candied fruit,
>> coconut, mashed banana, dates, chopped nuts and/or chocolate chips (1/2 cup
>> each) may be added to the batter before baking.
>> Note: If you are given some starter, do not store it in the refrigerator but
>> keep it at room temperature until ready to use.
>> 
>> 
>> 
>> Brenda Mueller
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Re: [CnD] cooking bacon

[Kathy Brandt via Cookinginthedark]

How long were you microwaving your bacon? I do mine one minute per slice, and 
put a paper towel under and on top of it. They absorb the fat. I have a bacon 
pan, that has lines, and a place where more of the fat can drain too.

> On Jun 10, 2016, at 4:27 PM, randy tijerina via Cookinginthedark 
>  wrote:
> 
> hi friends...Randy here..what's the best way to cook bacon?
> to methe microwave...dries it..I want to have my bacon taste like it 
> was on the stove..but, without all that fat.how do you guys do it?
> 
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Re: [CnD] Filling Muffin Tins

[Kathy Brandt via Cookinginthedark]

 I respect that what ever works is good. I myself wouldn't want to mess with 
batter and plastic bags. Since you have to check the batter level in the pan as 
well as  what your inserting from,, you're not going to completely avoid a 
messy proposition. Since recipes generally recommend that you fill the muffin 
pan two thirds full, it works for me to use a scant quarter measuring cup.

> On Apr 23, 2016, at 4:44 PM, Kimberly via Cookinginthedark 
>  wrote:
> 
> Depending on the thickness of the batter, try putting the batter in a ziplock 
> bag, snipping off the corner and squeezing the batter into the cups.
> 
> 
> Sent from Kimber's iPhone
> 
>> On Apr 23, 2016, at 1:27 PM, Lori Castner via Cookinginthedark 
>>  wrote:
>> 
>> Hi, Everyone,
>> 
>> 
>> 
>> I love muffins, and I enjoy baking them. But I do not enjoy filling the
>> muffin cups with batter, and no matter what technique I try, it is a messy
>> job. I have used a small scoop, a collapsible measuring cup, and even just a
>> table spoon, but still it's messy.
>> 
>> 
>> 
>> Does anyone have a technique for filling muffin tins with little mess.
>> 
>> 
>> 
>> Thanks.
>> 
>> 
>> 
>> Lori
>> 
>> 
>> 
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Re: [CnD] shake and bake

[Kathy Brandt via Cookinginthedark]

That sounds like a really high temperature to me. I always did my shake and 
bake chicken at 350 for an hour.

> On Mar 3, 2016, at 3:21 PM, Kimsan via Cookinginthedark 
>  wrote:
> 
> If I want to bake 9 drumb sticks. After coding the shake and bake on the
> chicken, the box says 25 minutes on 425. Does that sound right?
> 
> The shake and bake I can't remember, but it starts with a p? Pinco?
> 
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Re: [CnD] Dealing with onions

[Kathy Brandt via Cookinginthedark]

Congrats on venturing out! Take a bit of the stem part of the onion, and Peele 
down. So once you've gotten started, you may take a fingernail and get 
underneath what feels like paper, and continue peeling that off. Do that until 
you reach what feels slightly juicy and alive; it will have lines all around. 
You can go along the lines when cutting. 
This is what comes to mind when I think on how I handle onions. If you do a 
Google search, using the term how to peel onions, there's a very nice article 
that comes up at the very top. It recommends slicing the onion in half 
vertically, and then peeling each half from the top down, like how I describe.
 To my knowledge there are no devices for peeling onions. Otherwise, to cut 
them, I do something like what the article says: take each half, cut into 
slices, keeping them all together , then turning the mass around and  cutting 
again, and maybe doing it a third time, depending on the size I want my pieces.
On Mar 29, 2016, at 7:16 PM, Will Henderson via Cookinginthedark 
 wrote:

I know this might be a strange question, but seeing as how I'm so new at
cooking, I feel I can ask this.

I finally am getting beyond using the crock pot or quick one skillet meals
and want to begin to increase what kinds of things I use.

Several of the things I want to do require onions.  

What's the best way of dealing with them in the way of peeling them?  Does
anyone use any special tools or techniques?  I know there are several
layers, but how does one know when it's peeled and ready to chop or slice?

I do have one of those onion chopper devices, so how do I know when I can
begin using that?

Thanks.





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[CnD] Is everything OK with the list?

[Kathy Brandt via Cookinginthedark]

Nothing has come through to me since when I sent out the alert regarding the 
possible spam.
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[CnD] Regarding the forwarded message

[Kathy Brandt via Cookinginthedark]

It was sent as a forward, and all that was there was a website. I figured that 
if it was legitimate, that the administrators would've written what ever to us 
in text. Therefore I did not open the website. I treat messages with Blank 
subject lines the same way. You can't be too careful these days. If you did 
mean for us to read something important, this was not the way to do it.
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Re: [CnD] potato cutters -

[Kathy Brandt via Cookinginthedark]

I know what you mean about it being too hard to use traditional potato cutter. 
Pampered chef has what is either called a garnishing tool or, more precisely, a 
crinkle cutter.
 With this, the handle stands straight up, vertically, which is more ergonomic 
for women, using your upper body strength more then if you are cutting 
horizontally with a knife. With this you would cut your potato in half 
lengthwise, and then each of those halves in half, and you keep on doing that 
so that eventually you end up with crinkle cut fries.
> On Mar 6, 2016, at 8:04 AM, Charles Rivard via Cookinginthedark 
>  wrote:
> 
> Will your potato chipper handle large potatos?  All of the French Fry cutters 
> that I have seen will only work with short and not-very-fat potatos. I would 
> like to get long and thin fries, about the thickness of what you get at 
> McDonald's.  The ones that I have seen are also very difficult to work with 
> as far as pressing the potato through the cutters.  If anyone knows all of 
> the info that I need to obtain a French Fry cutter that will suit my needs, I 
> would appreciate it.
> 
> Another option might be a French Fry cutter for my Hamilton Beach Big Mouth 
> food processor.  If anyone has one of these, I'd like to know your thoughts 
> on this specific item.
> 
> While we're on the subject of cutting potatos, does anyone have a good method 
> for making home made potato chips?  I like them thin and crispy, not like the 
> thick Kettle chips, but thin, the way that Lays potato chips are made, or 
> Pringles.  Thanks.
> 
> 
> 
> 
> If you think you're finished, you! really! are! finished!!
> -Original Message- From: Shannon via Cookinginthedark
> Sent: Saturday, March 05, 2016 6:13 PM
> To: cookinginthedark@acbradio.org
> Cc: Shannon
> Subject: Re: [CnD] air fryers
> 
> Hi Roberta,
> I have been using my Actifry for a few years now and I really like it. I
> only have experience in making home fries though.
> I have made all kinds of fries with different oils and spices. I have cut
> the potatoes in different sizes and shapes but ultimately we like the french
> fry cut. I bought a potato chipper from Amazon which works great.
> On thing I found is a tablespoon of oil is too much, I use less. If frying
> frozen foods the one tablespoon may be needed, I don't know.
> There is only 2 buttons on it: start and stop and a timer, they are both
> raised.
> Hope this helps.
> 
> Shannon
> - Original Message - From: "Roberta Simmons via Cookinginthedark" 
> 
> To: 
> Cc: "Roberta Simmons" 
> Sent: Thursday, March 03, 2016 7:28 PM
> Subject: [CnD] air fryers
> 
> 
>> Does any one have any experience with an air fryer?
>> 
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Re: [CnD] Fried egg sandwiches:

[Kathy Brandt via Cookinginthedark]

I know what you mean: my fried eggs are flat version of a hard boiled egg, only 
with some moisture left. You should get the pan good and hot first, so tgat the 
butter sizzles, before putting the eggs in and turning the heat down.
 By the time I get my other stuff for breakfast together, the eggs are done. I 
put the lid on mine too.

On Feb 2, 2016, at 1:28 PM, Teresa Mullen via Cookinginthedark 
 wrote:

I forgot to ask when you cook the eggs in this method, does it really cook 
because I am not a big fan of the slimy egg stuff! LOL

Teresa MullenSent from my iPhone

> On Feb 2, 2016, at 10:18 AM, Brenda Mueller via Cookinginthedark 
>  wrote:
> 
> I make fried egg sandwiches all the time.  
> 
> Place two slices of bread side by side on a plate, and butter them.  
> Melt butter in a pan as you normally would for fried eggs, and crack two eggs 
> into it.  
> Cover the pan with a lid, and cook on low for two minutes.  
> 
> Put your eggs on the bread, and salt and pepper to taste.  
> Put your sandwich together.  
> No flipping is necessary because of the lid.  That's all there is to it.  
> Brenda Mueller 
> 
> 
> Sent from my iPhone
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Re: [CnD] Idea for get-together

[Kathy Brandt via Cookinginthedark]

Could be fun.  You didn't provide an E-mail in the text, so that's why 
writing here.



-Original Message- 
From: john mcconnell via Cookinginthedark

Sent: Friday, January 22, 2016 2:01 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Idea for get-together

Hello Steve, Dale, and all:

My wife, Carol, had an idea, concerning trying to get people together for a
time of cooking, and generally meeting each other.

It would be a time of about 2-3 days in Houston, Tx. If possible.

We could have time when a person, or persons could share their recipes, and
trade recipes in a face to face manner.

The cost for a hotel and other things would need to be worked out, but we
thought we would ask if people would be thinking about this idea.

Since we didn't have a direct email in our address book for Dale Campbell or
Steve Stuart, we sent this to the list in general.

Please consider, and give your comments privately, rather than on the list,
in order to avoid clutter.

Respectfully,



John and Carol McConnell



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Re: [CnD] Question: spreading butter, jam, or cheese on a piece of bread

[Kathy Brandt via Cookinginthedark]

All I can say is I do the best I can.  When you're out some things are
beyond your control, like, the place might bring you the butter out cold.
If you're blind, however minutely, if having to cut from a stick, like it or
not, you'll end up touching the butter.  Friends of mine were at some church
gathering a few years back, and whoever made a fuss and wouldn't take from
the stick because my friends touched it.  If it's cold, it might well work
out you're not going to be able to spread it evenly.  Employ as much finesse
as you can if the butter isn't in packs, but, well, guess it's because I'm
older now, I figure people shouldn't be looking to see and be commenting on
if your butter is spread all over the bread, and evenly!  I should think
people would have better things to concern themselves with.

 Kathy.



-Original Message-
From: Michael Capelle via Cookinginthedark
Sent: Saturday, November 28, 2015 12:05 PM
To: cookinginthedark@acbradio.org ; Susie Stageberg ; 'Sugar'
Subject: Re: [CnD] Question: spreading butter, jam, or cheese on a piece of
bread

i also use my fingers, have tried with a knife, but just cant get it.
- Original Message -
From: "Susie Stageberg via Cookinginthedark" 
To: ; "'Sugar'" 
Sent: Saturday, November 28, 2015 10:40 AM
Subject: Re: [CnD] Question: spreading butter, jam, or cheese on a piece of
bread


I'm not proud: if it's for me I use my fingers; if it's for somebody else, I
get sighted assistance. We keep the butter softened too, which helps, but I
still get a finger in there. Sometimes I have better luck if I lay the slice
of bread in the palm of one hand and spread with the other; that way the
palm of the hand can feel if I'm hitting all the spots. But sometimes that
doesn't work too well either.

Susie



-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, November 28, 2015 10:37 AM
To: cookinginthedark@acbradio.org; 'Lanore'
Subject: Re: [CnD] Question: spreading butter, jam, or cheese on a piece of
bread

Hi I do the same, I make sure my butter is soft or at room temp. thn I slide
the knife side to side(takes some practice),then up and down, with clean
fingers I make sure it is not thick but usually you can tell by the knife.

I think we all need to find the technique that works for us.
sugar

‘Faith is seeing light with your heart when all your eyes see is darkness.’
~Blessed, Sugar


-Original Message-
From: Lanore via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, November 28, 2015 8:25 AM
To: cookinginthedark@acbradio.org; Parham Doustdar
Subject: Re: [CnD] Question: spreading butter, jam, or cheese on a piece of
bread

I use the edge of a knife and move it back and forth and go too the sides.
Lenore

On 11/28/2015 9:57 AM, Parham Doustdar via Cookinginthedark wrote:

Hi,

This has been bugging me for a while, so I wonder if anyone has
developed their own personalized technique for this.

When I want to spread something on a piece of bread, I face two problems:

1. Without using my hands, I'm not sure how much of the butter, cheese
or whatever I've picked with my knife, or in some cases, my spoon.
2. Even though I have tried putting whatever I want to spread in the
center of the bread and spreading it to the sides (I've read this
technique somewhere on the net), the cheese or butter doesn't get
spread evenly.

How do you guys solve these two problems?

Thanks!
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[CnD] Blender apple sauce

[Kathy Brandt via Cookinginthedark]

I’ve made this; it’s good.  Recipe came with my Hamilton Beach blender.  I’ve 
also done it in my food processor:

Yield:  two cups
2 large apples
1/4 cup water
1 tablespoon lemon juice
one to three tablespoons sugar
Wash, peel, core, and chop apples into small pieces.  Put half the apples and 
remaining
ingredients into blender container.  Cover, and blend on low speed until pureed.
Turn blender to medium speed.  While blender is running, add remaining apples.  
Blend
until of fine consistency.
For thick applesauce add one tablespoon cinnamon candy to ingredients before 
blending.
For cooked apple sauce:  bring mixture to a boil over medium heat, then chill.
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[CnD] Is macaroni being made smaller?

[Kathy Brandt via Cookinginthedark]

I bought a box of elbow macaroni to make mac and cheese from scratch, and was 
really surprised at how small the pasta was, as I remember it being bigger.  
Has anyone noticed this, or, is there a bigger version of elbow macaroni that 
has a specific name that I should look for?  I know, could use shells, but is 
there a bigger version of elbow macaroni out there?

Thanks.
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[CnD] Disney Land Cornbread

[Kathy Brandt via Cookinginthedark]

-Original Message- 
From: CD

Sent: Wednesday, December 06, 2006 12:09 AM
To: cookinginthedark@acbradio.org
Subject: cookinginthedark: Disney Land Cornbread

Disneyland Cornbread

2/3 cup sugar

1 teaspoon salt

1/3 cup butter (or margarine), softened

1 teaspoon vanilla

2 eggs

2 cups flour

1 tablespoon baking powder

3/4 cup cornmeal

1 1/3 cups milk

Combine sugar, salt, shortening and vanilla and mix 5 min. Add

eggs one at a time and beat 3 min.

Mix flour, baking powder, and cornmeal.

Add half of flour mixture to sugar mixture.

Add half of milk to flour and sugar mixture and mix.

Add remainder of milk and flour mixture and beat to blend.

Bake at 400 degrees for 20 minutes or golden brown. Enjoy while

warm with butter; honey-butter (mix 2 tablespoons honey with 1/2

stick softened butter); or your favorite jam or jelly.

Carla Rae and Deli May


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Visit the Cooking in the Dark page at Blind Mice Mart for show archives and 
lots more cool info!
Every purchase at Blind Mice Mart funds the Mouse Hole Scholarship Program 
providing scholarships for Blind students!

http://www.Blind MiceMart.com
Use the coupon code "acbradio" when you check-out at Blind Mice Mart and a 
portion of your purchase will be donated to ACB Radio and you will save a 
little change too!
Got a pod catcher?  Here is the pod cast address for Cooking in the Dark: 
http://www.gcast.com/u/cookingindark/main.xml

Cooking in the Dark is also streamed weekly on the internet.
Here are the carriers, times, and links for the broadcasts:
All Times listed are Eastern.
**  Acb Radio Mainstream
Saturdays at 10 pm eastern
Sundayys at 1 am, 4 am, 7 am, 10 am, 1 pm, 4 pm, and 7 pm eastern
http://www.acbradio.org (Mainstream channel)

**  Houston Taping for the Blind
Wednesdays and Thursdays at 4 pm eastern.
http://www.listen.tapingfortheblind.org

**  For The People
Sundays at 5:30 pm eastern
http://www.for-the-people.com (Membership Required)

Visit the Cooking and Baking Department at Blind Mice Mart and get some of 
the same products Dale uses on the show!


Recipes posted on this list serve are the property of Blind Mice Mart and 
Cooking in the Dark.  Reproduction without permission is not permitted.
Cooking in the Dark and Blind Mice Mart are copyrighted trademarks of Blind 
Mice Inc.



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[CnD] Cornbread, homesteader

[Kathy Brandt via Cookinginthedark]

From: Kathy Brandt 
Sent: Saturday, January 15, 2011 5:28 PM
To: kathy brandt 
Subject: Cornbread, homesteader


1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil
Directions
1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine 
cornmeal
and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in 
the
cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into 
the center
of the cornbread comes out clean.



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[CnD] Corn Bread, german

[Kathy Brandt via Cookinginthedark]

From: Kathy Brandt 
Sent: Saturday, March 17, 2007 12:05 AM
To: kathy brandt 
Subject: Corn Bread, german


German Corn Bread
2 eggs, well beaten
1 cupful of milk
2 tbsp. molasses or syrup
2 tbsp. melted butter
1 1/2 cupfuls of yellow cornmeal
3/4 cupful of flour
4 tsp. baking powder
salt to taste
Combine the eggs, milk, molasses and the
butter. Then add the dry ingredients, which
have been thoroughly mixed. Pour the batter
into heated buttered pan and baking 20 minutes
in a moderately hot oven (375 degrees F.).



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[CnD] Sweet Country Cornbread

[Kathy Brandt via Cookinginthedark]

-Original Message-
From: Julie & Miss Mercy, avon representative
Sent: Friday, June 22, 2007 11:19 AM
To: cookinginthedark@acbradio.org
Subject: C n D: Sweet Country Cornbread

Sweet Country Cornbread
You can use yellow, white or blue cornmeal to make this classic cornbread.

Prep Time:10 min

Start to Finish:35 min

Makes:12 servings

1 cup milk
1/4 cup butter or margarine, melted
1 egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal® all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt

1.
Heat oven to 400ºF. Grease bottom and side of round pan, 9x1 1/2 inches, or
square pan, 8x8x2 inches.
2.
Beat milk, butter and egg in large bowl. Stir in remaining ingredients all
at once just until flour is moistened (batter will be lumpy). Pour batter
into
pan.
3.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center
comes out clean.

Nutrition Information:

1 Serving: Calories 170 (Calories from Fat 45 ); Total Fat 5 g (Saturated
Fat 3 g); Cholesterol 30 mg; Sodium 260 mg; Total Carbohydrate 29 g (Dietary
Fiber
1 g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium
10 %; Iron 6 % Exchanges: 1 Starch; 1 Fruit; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know...
Not all cornmeal is yellow! It can also be white or blue, depending on the
type of corn it came from.
Purchasing
To ensure recipe success if using a vegetable oil spread, use a spread with
at least 65% vegetable oil.
Substitution
Rise to the occasion! If using self-rising flour, there is no need to add
baking powder and salt.
Variation
If you prefer corn muffins, grease just the bottoms of 12 regular-size
muffin cups, or place paper baking cups in muffin cups. Fill about 3/4 full
with
batter.
from
www.bettycrocker.com
--
Julie Morales
Email & Windows/MSN Messenger: mercy...@shentel.net Skype mercy0421 AIM
mercylab421
http://juliemorales.avonrepresentative.com/
Currently in Winchester Regional, Virginia Clear, Lightning Observed 82°F
Wind:SSW-200° at 9mph
Polygram Records, Warner Brothers and Keebler:  New company will be called
Poly-Warner-Cracker.




Listen or download previous Cooking in the Dark Shows at:

http://www.cookinginthedark.libsyn.com
Got a pod catcher?  Here is the address to paste into your pod catcher for
Cooking in the Dark:
http://www.cookinginthedark.libsyn.com/rss
Cooking in the Dark is sponsored by Blind Mice Mart!
http://www.blindmicemart.com
The Cooking in the Dark Show is streamed weekly on the internet.

Visit the Cooking in the Dark page at Blind
Mice Mart for times and links.
Every purchase at Blind Mice Mart funds the Mouse Hole Scholarship Program
providing scholarships for Blind students!
http://www.BlindMiceMart.com
Use the coupon code "acbradio" when you check-out at Blind Mice Mart and a
portion of your purchase will be donated to ACB Radio and you will save a
little change too!
Visit the Cooking and Baking Department at Blind Mice Mart and get some of
the same products Dale uses on the show!
Recipes posted on this list serve are the property of Blind Mice Mart and
Cooking in the Dark.  Reproduction without permission is not permitted.
Cooking in the Dark and Blind Mice Mart are copyrighted trademarks of Blind
Mice Inc.


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Re: [CnD] electric carving knife questions

[Kathy Brandt via Cookinginthedark]

More power to those using an electric knife.  I'm horrified at the idea 
myself/weak smile.  I if I'm not careful occasionally get into enough 
trouble with regular knives let alone an electric one!  I know it's probably 
a matter of confidence, but have no desire to try it.



-Original Message- 
From: Jill O'Connell via Cookinginthedark

Sent: Wednesday, July 22, 2015 1:54 PM
To: cookinginthedark@acbradio.org ; Kerry Friddell
Subject: Re: [CnD] electric carving knife questions

Years ago we used to have a meat slicer that was not electric but I 
considered it much safer to use by a blind person.
On Jul 20, 2015, at 2:27 AM, Kerry Friddell via Cookinginthedark 
cookinginthedark@acbradio.org wrote:


Charles, how about telling about your electric meat slicer. I would like 
to know where you got it and also a little about how it works. I would 
appreciate it. Thanks, Kerry


-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]

Sent: Sunday, July 19, 2015 3:27 PM
To: cooking in the dark list
Subject: [CnD] electric carving knife questions

I've been thinking about getting an electric carving knife.  Although I do 
have an electric meat slicer, I'm thinking this might be quicker for 
slicing hams and other boneless pieces of meat, possibly.  I would like to 
hear from any totally blind people who have used one.


Questions:

Do they have an adjustable guide for slicing at desired thicknesses?

2.  If so, what are the thicknesses?

3.  What features should I look for?

4.  Any particular brands, and, if so, why or why not?

Thanks in advance.

---
Be positive!  When it comes to being defeated, if you think you're 
finished, you! really! are! finished!

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Re: [CnD] shake 'n bake question

[Kathy Brandt via Cookinginthedark]

That seems a long time to cook Shake'n'Bake chicken to me.  The most I ever 
cooked it is an hour at 350.  I'd think it would dry out too much cooked 
longer.

 Kathy.


-Original Message- 
From: brenda mueller via Cookinginthedark

Sent: Tuesday, July 21, 2015 10:16 PM
To: cookinginthedark@acbradio.org ; Charles Rivard
Subject: Re: [CnD] shake 'n bake question

No, just lay the pieces out flat instead of stacking them.
You're using a conventional oven not a microwave.

Brenda Mueller



- Original Message -
From: Charles Rivard via Cookinginthedark

cookinginthedark@acbradio.org

To: cooking in the dark list Cookinginthedark@acbradio.org
Date sent: Tue, 21 Jul 2015 22:28:34 +
Subject: [CnD] shake 'n bake question



Concerning the timing.  The directions state to cook the chicken

in a preheated 350 degree oven for one hour and 30 minutes.  I'm
making a double batch, 16 chicken drumsticks.  Should the cooking
time be increased?  If so, any recommendations are appreciated.
Thanks in advance.


---
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you're finished, you! really! are! finished!

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Re: [CnD] Question and recipe for leg of lamb

[Kathy Brandt via Cookinginthedark]

What cooking time and temperature would you recommend if doing in oven or 
stove top?  Thanks.



-Original Message- 
From: Penny Reeder via Cookinginthedark

Sent: Sunday, May 24, 2015 12:44 PM
To: cookinginthedark@acbradio.org ; john mcconnell
Subject: Re: [CnD] Question and recipe for leg of lamb

Hi, A clove of garlic is one of those little seed-like pods. The whole
clump of cloves is called a garlic bulb!

Here's a similar recipe that I make for leg of lamb with potatoes in
the crock pot. It's delicious. (I don't bother with the gravy though.)

  Garlic Roasted Leg Of Lamb   1-3 to 4 pound
boneless leg of lamb  3 tablespoons of olive oil  1/2 cup of white wine
5 potatoes, peeled and sliced  4 cloves of fresh garlic, peeled  1
teaspoon of garlic powder  1 teaspoon of dried rosemary spice  1
teaspoon of salt  1/2 teaspoon of Pepper  Add the garlic powder, dried
rosemary, salt and pepper in a small bowl and blend the spices
together well. With your hands, rub the spices all over the lamb. Put
the 3 tablespoons of olive oil in a large skillet and brown the lamb
on all sides. Place the sliced potatoes evenly across the bottom of
your crock-pot. Remove the browned leg of lamb from the skillet and
place it on top of the potatoes in the crock-pot. Add the wine to the
skillet and quickly bring it to a boil then shut off the  heat. Pour
the wine and any meat scrapings into the crock-pot around the leg of
lamb. With a knife, slit 4 holes down into the top of the lamb meat in
different places and push the 4 cloves of garlic down into the holes
in the top of the meat. Cover the crock-pot with the lid and cook on
low or auto (automatic) heat for approximately 8 hours or until the
leg of lamb is cooked through. Use the juices in the bottom of the
crock-pot for gravy by adding 1-2 tablespoons of cornstarch to about a
1/2 cup of water, stir well and add that to the meat juices while the
juice is still hot.

On 5/24/15, john mcconnell via Cookinginthedark
cookinginthedark@acbradio.org wrote:

Hello List:

Pardon my ignorance, but when a recipe calls for a clove of garlic, does 
it

call for the little thing that looks like a seed, or does it call for the
whole garlic?

I prepared a leg of lamb as follows:

3 potatoes sliced. 3-4 baby carrots. 1 half of an onion chopped, 1/2 cup 
of

water.

Take the netting off of the leg of lamb, rub it with a little pepper, and
if
so desired some garlic powder.

Put it into a crockpot, and then the vegetables on the top of it.

Pour the water on the side, and not onto the meat and vegetables.

Put the crockpot on high for 4-6 hours, or low for 10-12 hours.

I couldn't find a recipe in any cookbook, that coordinated whit what we
have, so I thought outside of the box.

The lamb came out really yummy!

If anyone has any different lamb recipes, please share them.

Last note: When putting recipes into the list, remember, that some of are
totally blind, and cannot tell when something is golden brown, or there is
not pink in it, either meat, or something else. Just a friendly reminder.

Thanks for reading, and hoe you like this recipe.

Regards,



John and Carol McConnell



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[CnD] Fw: [cookinginthedark] Cafe Viennese

[Kathy Brandt via Cookinginthedark]

Cafe Viennese



1 cup instant coffee granules

1 cup sugar

2/3 cup instant nonfat dry milk powder

1/2 tsp cinnamon

Boiling water



Combine first 4 ingredients and mix well.  Store in airtight container.  For
each serving, place 2  1/2 to 3 tablespoons in a cup.  Add 1 cup boiling
water, stir well.




Do you need directions for preparing a product bought at the store?
Would you like to add a product's directions  to the Product Access 
Project's database?

Visit  the Product Access Project's database
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Use the coupon code cooking at check out for extra savings!
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[CnD] Fw: C n D: NIGHTCAP COFFEE MIX

[Kathy Brandt via Cookinginthedark]

NIGHTCAP COFFEE MIX

2/3 cup  Non dairy coffee creamer
1/3 cup  Instant coffee granules
1/3 cup  Granulated sugar
1 teaspoon Ground cardamom
1/2 teaspoon Ground cinnamon

Combine all ingredients in a medium bowl; stir until well blended. Store
in airtight container. Yields 1 1/3 cups coffee mix To serve: spoon 1
heaping tablespoon coffee mix into 8 ounces hot water. stir until well
blended.

From: Recipe Source

-


Listen or download previous Cooking in the Dark Shows at:

http://www.cookinginthedark.libsyn.com
Got a pod catcher?  Here is the address to paste into your pod catcher for
Cooking in the Dark:
http://www.cookinginthedark.libsyn.com/rss
Cooking in the Dark is sponsored by Blind Mice Mart!
http://www.blindmicemart.com
The Cooking in the Dark Show is streamed weekly on the internet.

Visit the Cooking in the Dark page at Blind
Mice Mart for times and links.
Every purchase at Blind Mice Mart funds the Mouse Hole Scholarship Program
providing scholarships for Blind students!
http://www.BlindMiceMart.com
Use the coupon code acbradio when you check-out at Blind Mice Mart and a
portion of your purchase will be donated to ACB Radio and you will save a
little change too!
Visit the Cooking and Baking Department at Blind Mice Mart and get some of
the same products Dale uses on the show!
Recipes posted on this list serve are the property of Blind Mice Mart and
Cooking in the Dark.  Reproduction without permission is not permitted.
Cooking in the Dark and Blind Mice Mart are copyrighted trademarks of Blind
Mice Inc.


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[CnD] Fw: Coffee Creamer recipes

[Kathy Brandt via Cookinginthedark]

Toffee Coffee
1 cup powdered non-dairy creamer
1/2 cup brown sugar
Mocha Coffee Creamer
1/2 cup sugar
1 cup nonfat dry milk
2 tablespoons cocoa
Creamy Mocha Creamer
1 cup dry non-dairy creamer
1 cup chocolate mix for milk
1/2 teaspoon ground cinnamon
Cinnamon Coffee Creamer
2/3 cup sugar
2/3 cup nonfat dry milk
1/2 teaspoon ground cinnamon
Orange Coffee Creamer
3/4 cup sugar
1 cup nonfat dry milk
1/2 teaspoon dried orange peel
Cappuccino Coffee Creamer
1 cup
hot cocoa mix
3/4 cup dry non-dairy creamer
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Mocha Coffee Creamer
1 cup sugar
2 cups nonfat dry milk
4 teaspoons cocoa
M
Any of this mixes may be made into an instant flavored coffee mix by adding
a 1/2
cup instant coffee to the mix.


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[CnD] Fw: [cookinginthedark] coffee variations

[Kathy Brandt via Cookinginthedark]

Vanilla Coffee

1/2 cup ground Coffee, any variety
1/4 cup firmly packed brown sugar
6 cups cold  water
1 Tbsp. imitation vanilla

PLACE coffee in filter in brew  basket of coffee maker. Place sugar in empty
pot of coffee maker. Add water to  coffee maker; brew. When brewing is
complete, stir in vanilla until well  blended.
POUR into 6 large cups or mugs.

KRAFT KITCHENS  TIPS

Spiced Orange Coffee
Omit vanilla. Add 1 Tbsp. grated orange  peel and 1/2 tsp. ground cinnamon
to
coffee in filter before  brewing.

Variation
Prepare as directed; refrigerate until chilled.  Serve as a cold beverage
over ice cubes.





Do you need directions for preparing a product bought at the store?
Would you like to add a product's directions  to the Product Access 
Project's database?

Visit  the Product Access Project's database
http://www.productaccessproject.org

Visit Blind Mice Mart's kitchen department!
Use the coupon code cooking at check out for extra savings!
http://www.blindmicemart.com

Recipes from last month's Cooking in the Dark show!
Archived cooking in the dark broadcasts!

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[CnD] Chocolate pudding variant

[Kathy Brandt via Cookinginthedark]

... using an egg, like how I do.  I typically liked the cooked pudding better 
than instant, but the homemade instant mix might not taste as processed.

CHOCOLATE PUDDING
3/4 cup sugar
1/3 cup cocoa
3 Tbsps. cornstarch
1/4 tsp. salt
2-1/4 cups milk
1 tsp. vanilla extract
1 egg (optional; see note)
In a 1-1/2 quart saucepan, combine the first 4 ingredients.  Gradually stir
in the milk.  Cook over medium heat, stirring constantly, until mixture
comes to a boil.  Boil for 1 minute.  Add vanilla.  Spoon into individual
glasses and chill.  Serve cold.
NOTE:  If using egg, beat egg in a separate bowl with a fork.  Add 1
spoonful of hot pudding at a time to the egg, beating constantly with the
fork until the egg mixture is quite warm.  Beat this mixture quickly back
into the pudding.
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[CnD] Instant Chocolate Pudding

[Kathy Brandt via Cookinginthedark]

-Original Message- 
From: Jim Bauer 
Sent: Tuesday, September 30, 2008 1:29 PM 
   To: Cookinginthedark@acbradio.org 
Subject: C n D: Instant Chocolate Pudding 


1 3/4 cups Instant Chocolate Pudding Mix, recipe follows
2 cups milk
2 cups heavy cream
1 teaspoon vanilla extract

Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk
and heavy cream and whisk to combine. Over medium heat, bring mixture
to a boil, continuously
whisking gently. Reduce heat to low and cook for 4 minutes while
continuing to whisk. Remove from heat and stir in vanilla. Pour the
mixture through a
sieve and into individual dishes or a 1 1/2-quart serving dish. Cover
the surface of the pudding with plastic wrap. Place in the
refrigerator to chill
completely before serving, approximately 4 hours.

Instant Chocolate Pudding Mix:
3 ounces Dutch-processed cocoa, approximately 1 cup
2 ounces cornstarch, approximately 1/2 cup
6 ounces confectioners' sugar, approximately 1 1/2 cups
1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
1 teaspoon salt

In a large bowl or plastic container with a lid, combine the cocoa,
cornstarch, sugar, instant non-fat dry milk, and salt. Store in an
airtight container
in the refrigerator for up to 1 month.

Listen or download previous Cooking in the Dark Shows at:

http://www.cookinginthedark.libsyn.com
Got a pod catcher?  Here is the address to paste into your pod catcher for
Cooking in the Dark:
http://www.cookinginthedark.libsyn.com/rss
Cooking in the Dark is sponsored by Blind Mice Mart!
http://www.blindmicemart.com
The Cooking in the Dark Show is streamed weekly on the internet.

Visit the Cooking in the Dark page at Blind
Mice Mart for times and links.
Every purchase at Blind Mice Mart funds the Mouse Hole Scholarship Program
providing scholarships for Blind students!
http://www.BlindMiceMart.com
Use the coupon code acbradio when you check-out at Blind Mice Mart and a
portion of your purchase will be donated to ACB Radio and you will save a
little change too!
Visit the Cooking and Baking Department at Blind Mice Mart and get some of
the same products Dale uses on the show!
Recipes posted on this list serve are the property of Blind Mice Mart and
Cooking in the Dark.  Reproduction without permission is not permitted.
Cooking in the Dark and Blind Mice Mart are copyrighted trademarks of Blind
Mice Inc.


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[CnD] chocolate pudding from corn starch

[Kathy Brandt via Cookinginthedark]

From: Kathy Brandt 
Sent: Monday, September 18, 2006 10:56 PM
To: kathy brandt 
Subject: chocolate pudding rom Cornstarch

1/2 cup white sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon
salt
2 3/4 cups
milk
2 tablespoons margarine or butter
1 teaspoon vanilla extract
DIRECTIONS:
1. In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over 
medium
heat
, and stir in milk. Bring to a boil, and cook, stirring constantly, until 
mixture
thickens enough to coat the back of a metal spoon. Remove from heat, and stir in
margarine and vanilla. Let cool briefly, and serve warm, or chill in 
refrigerator
until serving.  Serves four.



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Re: [CnD] kahlua cake

[Kathy Brandt via Cookinginthedark]

To my experience, at least 45 minutes for a bundt cake is typical.


-Original Message-
From: Teresa Mullen via Cookinginthedark
Sent: Monday, February 23, 2015 8:51 PM
To: [cookinginthedark@acbradio.org] ; john mcconnell
Subject: Re: [CnD] kahlua cake

I have a question about the timing of this cake, why so long? 45 to 55
minutes you would think it would be ready sooner than that. Wouldn't the
cake burn? LOL

Teresa MullenSent from my iPhone


On Feb 19, 2015, at 2:51 AM, john mcconnell via Cookinginthedark
cookinginthedark@acbradio.org wrote:

Hello:

My name is Carol McConnell.

My husband, John, and I have just subscribed to this list.

There is a recipe, that I received from a lady in Atlanta, Ga. When we
were
living there.

1 devils food cake mix.

1 box of vanilla instant pudding.

¼ cup vegetable oil.

2 eggs.

1 16oz. container of sour cream.

½ cup of Kahlua.

1 cup of 2% milk.

1 cup of chocolate chips. Heaping cup if desired, (optional).

Grease and flour a bunt pan. Mix all ingredients together. Pour batter
into
greased and flour bunt pan. Bake at dg350 F. Note: Baking time, and can
vary. Depending on if oven is correctly calibrated.

Bake for between 45 and 55 minutes.

Check cake for doneness with toothpick, or clean knife.

Invert onto large plate, or cakesaver.

No icing is needed, and for that matter neither is a designated driver.
(smile).



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