[CnD] found overnight cinnamon rolls recipe

[Rebecca Manners via Cookinginthedark]

Hi everyone,

Sorry it’s taken me so long to send this. I haven’t had a chance to type it up 
until now.

I got my mom to look at the printed copy to see where it came from, and it 
looks like it came from allrecipes instead of here. I read too many emails. LOL.

Anyway, back to the recipe … Hope y’all enjoy.

Overnight Cinnamon Rolls

1 cup milk
1/3 cup butter
1 (.25 oz) package active dry yeast
1/2 cup white sugar
4-1/2 cups all purpose flour
1 teaspoon salt
3 eggs
Filling
3/4 cup brown sugar
1 tablespoon groundd cinnamon
1/2 cup raisins
Chopped nuts (optional)
glaze
1 teaspoon light corn syrup
1/2 teaspoon vanilla
1-1/4 cup sifted confectioner's sugar
2 tablespoons half-and-half
1. Heat the milk in small saucepan until it bubbles. Remove from heat. Add 
butter and stir until melted. Cool until lukewarm.
2. In large mixing bowl, dissolve yeast in the milk mixture. Add sugar, 3 cups 
flour, salt and eggs. Stir well to combine. Add remaining flour 1 cup at a time 
stirring well after each addition. When dough has pulled together, turn out 
onto lightly floured surface. Knead until smooth and supple.
3. Lightly oil large bowl. Place dough in bowl, and turn to coat with oil. 
Cover with a damp cloth and let rise until doubled in volume about an hour.
4. Deflate dough and turn out onto lightly floured surface. Roll into 10 by 14 
inch rectangle. Lightly brush the far edge with water. In small bowl, combine 
cinnamon and 3/4 cup brown sugar. Sprinkle over dough. Sprinkle raisins and 
chopped nuts (optional) over the dough. Roll up and seal.
5. Cut dough into twelve pieces. Place in greased 9 by 13 pan or 12-inch 
deep-dish pizza pan. Cover and set in refrigerator to rise overnight.
6. The next morning, preheat oven to 375. Take rolls out of refrigerator and 
let stand at room temperature at least thirty minutes.
7. Bake for twenty-five to thirty minutes or until golden brown. Meanwhile 
combine corn syrup with vanilla. Whisk in powdered sugar and enough cream to 
make glaze. Drizzle over rolls and serve warm.
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Re: [CnD] Was overnight cinnamon rolls? Now Christmas Morning Rolls

[Rebecca Manners via Cookinginthedark]

Hi everyone,

My mom just found the overnight cinnamon roll recipe. I printed it out but 
apparently didn’t save it as a document. I can’t believe I did that—especially 
since I can’t read the print!

I will type it up again and send it to the list later for anyone else who may 
want it.



From: Cookinginthedark 
Date: Thursday, December 24, 2020 at 7:09 AM
To: Cooking in the Dark 
Cc: Jo & Creig Slayton 
Subject: Re: [CnD] Was overnight cinnamon rolls? Now Christmas Morning Rolls
Does anyone have the overnight cinnamon rolls recipe?
I have made Karen's breakfast rolls for many years during holidays - very good.
Thanks

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Karen Delzer via Cookinginthedark
Sent: Wednesday, December 23, 2020 3:24 PM
To: Cooking in the Dark
Cc: Karen Delzer
Subject: Re: [CnD] Was overnight cinnamon rolls? Now Christmas Morning Rolls

This isn't what you're asking for, but it's really, really good!


Christmas Morning Rolls

1 bag (24) frozen dinner rolls
1 (3 3/4 oz.) pkg. butterscotch pudding mix (not instant)
1/2 c. butter
3/4 c. brown sugar
3/4 t. cinnamon
1/2 c. chopped nuts

Arrange rolls in greased bundt pan. Sprinkle dry pudding mix
over rolls.

Cook butter and remaining ingredients over low heat until
mixture bubbles; pour over rolls. Cover lightly with foil and let
stand on countertop overnight.

Next morning, bake at 350] for 30 min.
Let stand 5 min., then invert carefully onto serving dish.


Karen




At 10:38 AM 12/23/2020, you wrote:
>Hi everyone,
>
>I hope you are all well.
>
>I recently saw a recipe for overnight cinnamon rolls and want to try
>it for Christmas morning.
>
>I thought I saved it but can't find it. I think it was posted here.
>If so, can someone repost it?
>
>Thanks,
>
>Becky Manners
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Re: [CnD] Was overnight cinnamon rolls? Now Christmas Morning Rolls

[Rebecca Manners via Cookinginthedark]

This sounds good, but I have the ingredients for the other recipe. I’ll have to 
try this one some time.


From: Cookinginthedark  on behalf of 
Karen Delzer via Cookinginthedark 
Sent: Wednesday, December 23, 2020 4:24:16 PM
To: Cooking in the Dark 
Cc: Karen Delzer 
Subject: Re: [CnD] Was overnight cinnamon rolls? Now Christmas Morning Rolls

This isn't what you're asking for, but it's really, really good!


Christmas Morning Rolls

1 bag (24) frozen dinner rolls
1 (3 3/4 oz.) pkg. butterscotch pudding mix (not instant)
1/2 c. butter
3/4 c. brown sugar
3/4 t. cinnamon
1/2 c. chopped nuts

Arrange rolls in greased bundt pan. Sprinkle dry pudding mix
over rolls.

Cook butter and remaining ingredients over low heat until
mixture bubbles; pour over rolls. Cover lightly with foil and let
stand on countertop overnight.

Next morning, bake at 350] for 30 min.
Let stand 5 min., then invert carefully onto serving dish.


Karen




At 10:38 AM 12/23/2020, you wrote:
>Hi everyone,
>
>I hope you are all well.
>
>I recently saw a recipe for overnight cinnamon rolls and want to try
>it for Christmas morning.
>
>I thought I saved it but can't find it. I think it was posted here.
>If so, can someone repost it?
>
>Thanks,
>
>Becky Manners
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[CnD] overnight cinnamon rolls?

[Rebecca Manners via Cookinginthedark]

Hi everyone,

I hope you are all well.

I recently saw a recipe for overnight cinnamon rolls and want to try it for 
Christmas morning.

I thought I saved it but can’t find it. I think it was posted here. If so, can 
someone repost it?

Thanks,

Becky Manners
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Re: [CnD] post taco seasoning

[Rebecca Manners via Cookinginthedark]

I wasn’t the original poster, but I had this one in my folder. Hope it helps.

Becky Manners
Homemade Taco Seasoning

This tastes like the kind you buy in the packets, and you won't be able to
taste the difference, plus it is not salty as the store-bought packets are.
A
great money-saver!

Yield: 21 teaspoons (3 packets)

6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons cumin
3 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/8 teaspoon ground cayenne

Mix spices together.

To use: 7 teaspoons equals one purchased packet. Add to browned meat with
3/4 cup water and simmer, just as you would with the purchased packet. Or
use
for any recipe calling for packets of taco seasoning.

From: Cookinginthedark 
Date: Sunday, November 29, 2020 at 10:46 AM
To: Cookinginthedark@acbradio.org 
Cc: Teresa Mullen 
Subject: Re: [CnD] post taco seasoning
Would some one re-post the recipe fr taco seasoning I accidently erased it.

It would be greatly appreciated.

Thanks Teresa
--
sincerely,
teresa mullen
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Re: [CnD] Question About The Dump Cake Concept

[Rebecca Manners via Cookinginthedark]

I think most recipes call for a stick of butter and an hour baking time.

Hope that helps,

Becky Manners


From: Cookinginthedark 
Date: Sunday, November 15, 2020 at 6:14 AM
To: cookinginthedark 
Cc: Dani Pagador 
Subject: [CnD] Question About The Dump Cake Concept
Hi, Everyone.
My Mom and I took advantage of the sale they have this week and
stocked up on cake mixes, flour, and sugar. I bought two cans of apple
pie filling and have a craving for dump cake, something easy and
sweet. I don't have a recipe--it's been years since I made it, so was
wondering about how much butter to dot the top of it with and how long
it needs to bake--think the
temperature it might like is 350. Hoping someone can clue me in.

Thanks,
Dani
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Re: [CnD] Attention List Members: Hi Dale, Cooking in the dark list issues!

[Rebecca Manners via Cookinginthedark]

I’m glad the problem is fixed.


From: Cookinginthedark  on behalf of 
Bridget Micallef via Cookinginthedark 
Sent: Tuesday, October 13, 2020 10:54:25 PM
To: 'Cooking in the Dark' 
Cc: micab0...@gmail.com ; 'Jason Castonguay' 

Subject: Re: [CnD] Attention List Members: Hi Dale, Cooking in the dark list 
issues!

Thank ou, I received your message.

-Original Message-
From: Cookinginthedark On Behalf Of Jason Castonguay via Cookinginthedark
Sent: 13 October 2020 17:40
To: Cooking in the Dark 
Cc: Jason Castonguay 
Subject: Re: [CnD] Attention List Members: Hi Dale, Cooking in the dark list 
issues!

Hi everyone.

Thank you so much for your patience as we try to figure out what has suddenly 
gone wrong on this list regarding the extra header information everyone has 
been seeing.

I am Jason Castonguay, ACB Radio Technical Managing Director and I was made 
aware of this problem a few days ago. By looking at the list administration 
page, I could not readily determine what the problem was, so I subscribed 
myself to the list so I could see a few messages come in.

I now believe I have resolved the problem and I hope to determine this by 
sending this message and seeing it come back.

I still think that migrating the list to Groups.io is a great 
idea, for what it’s worth. ACB Radio is going through a lot of changes and we 
will soon be moving all of our lists, also.

Thank you.


-Jason







On Oct 13, 2020, at 8:35 AM, Linda Permar via Cookinginthedark 
mailto:cookinginthedark@acbradio.org>> wrote:


From: "Linda Permar" mailto:linda.per...@gmail.com>>
Subject: Re: [CnD] Attention List Members: Hi Dale, Cooking in the dark list 
issues!
Date: October 13, 2020 at 8:35:31 AM EDT
To: "Cooking in the Dark" 
mailto:cookinginthedark@acbradio.org>>


please me of this list thanks linda permar
- Original Message - From: "Linda Permar via Cookinginthedark" 
mailto:cookinginthedark@acbradio.org>>
To: "Cooking in the Dark" 
mailto:cookinginthedark@acbradio.org>>
Cc: "Linda Permar" mailto:linda.per...@gmail.com>>
Sent: Tuesday, October 13, 2020 8:18 AM
Subject: Re: [CnD] Attention List Members: Hi Dale, Cooking in the dark list 
issues!


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--
Jason Castonguay
ACB Radio Technical Managing Director
American Council of the Blind
1703 N Beauregard Street, Suite 420
Alexandria, VA 22311
Learn more about us at www.acb.org
Follow us on Twitter at @acbnational
Like us on Facebook at 
www.facebook.com/AmericanCounciloftheBlindOfficial>
View our YouTube page at http://tinyurl.com/gloz7bq

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Re: [CnD] Broccoli casserole

[Rebecca Manners via Cookinginthedark]

My mom’s recipe is similar to this one. She uses mild cheddar though; I bet 
it’s good with the sharp cheese.


From: Cookinginthedark  on behalf of 
meward1954--- via Cookinginthedark 
Sent: Wednesday, August 26, 2020 10:28:49 AM
To: cookinginthedark@acbradio.org 
Cc: meward1...@gmail.com 
Subject: [CnD] Broccoli casserole

Easy Broccoli casserole



2 10 ounce packages frozen chopped broccoli, cooked and drained

1 cup mayonnaise

1 cup grated sharp cheddar cheese

1 can cream of mushroom soup

2 eggs, lightly beaten

2 cups crushed crackers

2 tablespoons melted butter



Preheat the oven to 350.  Spray or grease a 13 by 9 inch pan.



Combine broccoli, mayonnaise, cheese, soup, and eggs and put in pan.  Then
top with crackers and pour melted butter over. Bake at 350 for 35 minutes
until set and browned.



I've used different soups in this.  I've also added cooked, left-over
chicken, either on the bottom or mixed into the broccoli.

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Re: [CnD] Pumpkin cookies

[Rebecca Manners via Cookinginthedark]

When was the cake recipe posted?


From: Cookinginthedark  on behalf of 
Jeanne Donovan via Cookinginthedark 
Sent: Thursday, February 27, 2020 3:17:09 PM
To: cookinginthedark@acbradio.org 
Cc: Jeanne Donovan 
Subject: [CnD] Pumpkin cookies

Pumpkin Cookies



I've made these a couple times. It's the same WW recipe for Pumpkin Cake
that was posted, but I omit the egg and drop by spoonfuls on parchment lined
cookie sheets and bake at 350 for 12-15 minutes.  They are a cake like
cookie. You can dip them in Cool Whip or eat them plain. They travel well.

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Re: [CnD] More books written for the blind

[Rebecca Manners via Cookinginthedark]

I don’t know about the others, but Cooking without looking is also available in 
braille.


From: Cookinginthedark  on behalf of 
Marie Rudys via Cookinginthedark 
Sent: Tuesday, February 18, 2020 10:00:30 AM
To: cookinginthedark@acbradio.org 
Cc: Marie Rudys 
Subject: [CnD] More books written for the blind

Hello, everyone.



For those who may be interested, I highly recommend the following

Books written for the blind.  They are all on Bard,

And in audio formats.



Cooking Without Looking by Esther Knudson Tipps



There are two different recordings of this book.

The information is dated, but much of it is useful and there

Are many easy recipes.  One of the audio versions is actually

Read by a blind man from a braille copy for NLS.



When the Cook Can't Look by Ralph Reed

He is blind and explains how he does things well, how

To do things step by step without vision or supervision.

He has recipes in the book, and he

Rates them level 1, 2, and 3.  All the recipes

Are easy and that book is well written.  It is read by

Ray Hagen.  One recipe I like is sauerbraten, which is not

Soaked with cookies; that recipe in the book is the real

Sauerbraten.



Another book full of tips is written by a

Deaf-blind woman.  It is called Pathways to

Independence by Rita Kersh.

It covers everything from housekeeping to

Cooking without sight and hearing, but those who can

Hear can also benefit from this book.

Please check it out.  It's on Bard.



Another one available on Bard is

Adaptive Culinary Techniques for the Visually Impaired

It is well written by its blind author.



I frequently monitor Bard and so all this

Comes down to knowing what is out there.



Now, you have more easy recipes when you

Get these books from Bard or your local braille and talking book library.



Of course, we should continue to help each other on the list.

Don't stop sending tips!!  Even I can benefit,

And I'm an old hand.  There are things I never would

Have thought of, always something new to learn from others.



Best,

Marie



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Re: [CnD] Pots,

[Rebecca Manners via Cookinginthedark]

My family has both.

I've never tried to cook an insta-pot recipe in a crockpot. I don't know if 
it's impossible, but from what I know of both, you need to adjust cooking time 
if you use a crockpot instead of an insta-pot. 

In my experience, an insta-pot cooks foods very quickly. Crockpots definitely 
don't do that. They are designed to cook things slowly. 

Hope that helps a little. __.

Becky 



On 1/16/20, 4:23 PM, "Cookinginthedark on behalf of diane.fann7--- via 
Cookinginthedark"  wrote:

BARD posted a book for cooking Indian recipes in an instant pot. I don't
have one. I do have crockpots. Do any of you have both? Can I cook instant
pot recipes in a crock pot? Thanks.

 

Diane

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Re: [CnD] BISQUICK SAUSAGE BALLS

[Rebecca Manners via Cookinginthedark]

I've made these before, but my recipe doesn't have all the spices in it. These 
sound interesting. 



On 12/30/19, 1:39 AM, "Cookinginthedark on behalf of Marilyn Pennington via 
Cookinginthedark"  wrote:

BISQUICK SAUSAGE BALLS

 

1 lb. sausage (hot or mild)
1/4 cup water or chicken broth
1/4 tsp. ground sage or Bell's Seasoning (optional)
1 onion, finely minced
2 cloves garlic, pressed
1/2 to 1 tsp. salt & pepper
1/4 tsp. thyme
1/2 tsp. each onion and garlic powder
10 oz. cheddar cheese
3 cups Bisquick

In a skillet over low heat, break up sausage meat and simmer with 1/4 cup
chicken broth, sage, 1 chopped onion and minced garlic until sausage is no
longer pink, stirring often (about 15-20 minutes). Do not brown. Season to
taste with salt, pepper, thyme, onion and garlic powder. Let cool for 10
minutes.

In a large bowl combine meat mixture with cheddar cheese and Bisquick. Roll
into 1-inch balls.

Place on an ungreased, foil lined cookie sheet and bake at 375°F for 12
minutes, or until golden and cooked through.  Enjoy.

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Re: [CnD] Cutting Pies

[Rebecca Manners via Cookinginthedark]

Where can you buy the pizza boards?


Thanks,


Becky Manners




On 6/7/2018 9:54 PM, Pamela Fairchild via Cookinginthedark wrote:
> How I cut a pie very much depends on who is eating it and what kind of pie it 
> is. If it is a pizza, and round, there is a round wooden board you can buy 
> that is like a cutting board. It has grooves that start at the edge and end 
> in the center. You begin at the edge and roll your pizza cutter up the groove 
> to the center, then move to the next groove and repeat the cutting motion. 
> This gives you one pie shaped pizza slice. If you centered your pizza on the 
> board, and it didn't slide as you were cutting, you have a nice, dare I say, 
> professional looking pizza slice. This board has enough grooves to make eight 
> slices. If you wish, you can also cut your pizza in half or quarters using 
> this board.
> For pies, if a sighted person is available I let them cut it because it 
> always looks better than when I try.
> Alternatively, when I do the job, I use a pie shape wedge shaped cutter that 
> is sharp enough on the sides so I can start at the edge, press the cutting 
> edge into the pie, lift it up, lay the back edge at the edge of the pie, 
> measure from my first cut, the width of the pie cutter, and then push the 
> opposite side of the cutter into the pie, the edge I didn't use for the first 
> cut. If I am lucky and have measured correctly, the two cuts will 
> automatically meet at the center point, so I can now lift the cutter out, 
> slide it under the pie between the two cuts I made, and lift my nicely shaped 
> piece of pie out of the pan on the server I cut it with, and place it on a 
> serving plate. The second and subsequent pieces are easier because you only 
> measure and cut one time for each. This is almost as badly described as it is 
> to accomplish at first. But it gets easier with practice. I suggest 
> practicing with something more solid, like brownies baked in a pie tin, or 
> meat loaf, or frozen icebox p
 ie
>   s. Pumpkin and pecan pies are also good for practicing because they have a 
> single crust and are not messy. If you really want an adventure, find a child 
> and practice with mud clay or sand pies.
> Method 3: Just take a table knife, guess where the pie center is, and wing 
> it. After the first piece it really isn't difficult. That said, a generic pie 
> server is really all you need because its back is shaped like the inside of 
> your pie plate and lifting the pie out is easy.  These days I find that some 
> people want bigger pieces and others just want a sliver so maybe uniform size 
> slices are not always important. It depends on the people eating. When young 
> I worried about getting things right, perfect, whatever. Now I am content 
> just to get things done.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Helen Whitehead via Cookinginthedark 
> Sent: Thursday, June 7, 2018 7:59 PM
> To: cookinginthedark@acbradio.org
> Cc: Helen Whitehead 
> Subject: [CnD] Cutting Pies
>
> Hi everyone, Does anyone have a good suggestion, or method of cutting a pie, 
> in to even pieces?
> Maybe I should just buy a pie cutter/slicer.
> Just curious as to how you blind cooks do it! Thanks for any help.
>
>
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Re: [CnD] Gorilla Bread

[Rebecca Manners via Cookinginthedark]

What do you think about substituting thawed frozen biscuits for the 
canned ones?


Just a thought.


Becky Manners




On 4/13/2018 3:13 PM, Marilyn Pennington via Cookinginthedark wrote:
> Gorilla Bread
>
>  1/2 cup granulated sugar
>
> 3 teaspoons cinnamon
>
> 1/2 cup (1 stick) butter
>
> 1 cup packed brown sugar
>
> 1 (8-ounce) package cream cheese
>
> 2 (12-ounce) cans refrigerated biscuits (10 count)
>
> 1 1/2 cups coarsely chopped walnuts
>
> Preheat the oven to 350 degrees F.
>
> Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and
> cinnamon. In a saucepan, melt the butter and brown sugar over low heat,
> stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press
> the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of
> cinnamon sugar.
>
> Place a cube of cream cheese in the center of each biscuit, wrapping and
> sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into
> the bottom of the bundt pan. Place half of the prepared biscuits in the pan.
>
> Sprinkle with cinnamon sugar, pour half of the melted butter mixture over
> the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits
> on top, sprinkle with the remaining cinnamon sugar, pour the remaining
> butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of
> nuts. Bake for
>
> 50 minutes. Remove from the oven and cool for 5 minutes. Place a plate on
> top and invert.  From Neesie.
>
>   
>
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Re: [CnD] crazy food mistakes

[Rebecca Manners via Cookinginthedark]

I once put chocolate syrup in baked beans in place of mustard. I added
the mustard after discovering the mistake.


The funny thing is, the beans were for a church function, and the dish
was empty at the end of the evening.


Becky Manners




On 2/22/2018 9:30 PM, gail johnson via Cookinginthedark wrote:
> hello food dude and all listers.
> tonight I made a crazy food mistake.
> I had made vegy soup, and was supposed to add the rice in with the soup.
> earlier today, we had made banana nut bread.
> Know what's comming?
> I thought it was the rice, but no! it was the bread.
> I thought the rice was a little lumpy, so I just stirred it up and
> heated it in the microwave
> guess what?   it wasn't to bad.
> now, tell us what is the most funniest food mistake you've ever made.
> thanks
> gail and hank johnson
> P.s.
> we just bought the talking microwave from the food dude, and we think
> it's as handy as a pocket on a shirt.
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Re: [CnD] OT Christmas

[Rebecca Manners via Cookinginthedark]

Merry Christmas.




On 12/20/2017 2:49 PM, Anna Galassi via Cookinginthedark wrote:
> Hi, I’d like to wish all of you a very Merry Christmas. I’m leaving tomorrow 
> to go to my sister’s house. I’ll be back on the 31st.
> Anna
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>

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Re: [CnD] Need Substitution Ideas for Berry Trifle recipe

[Rebecca Manners via Cookinginthedark]

I don't use liqeurs so don't know if this would work, but what about a 
liquid coffee creamer with a similar flavor?


Just my thoughts,


Becky Manners




On 12/15/2017 12:50 AM, Lisa Belville via Cookinginthedark wrote:
> Hi, all.
>
> I'm wanting to make this, but not sure what to substittute for the praline 
> liqueur, I can't find it  locally and even Amazon is coming up blank. The 
> closest is betty Crocker praline ice cream and cake topping.
> Here's the recipe:
>
>
> Berry Trifle
> Makes 18 servings
>
> 1 (10.75 ounce) package prepared pound cake, cubed
> 1 (10 ounce) package frozen blueberries
> 1 (10 ounce) package frozen raspberries
> 1 (10 ounce) package frozen blackberries
> 2 tablespoons praline liqueur
> 1 (5 ounce) package instant vanilla pudding mix
> 1/2 cup milk
> 1 (14 ounce) can sweetened condensed milk
> 1 (8 ounce) container frozen whipped topping, thawed
>
> Directions
> Prep, 15 m, Cook, -, Ready in, 2 h
> 1, Place cubed cake in bottom of large glass serving bowl. Layer the 
> blueberries, raspberries and blackberries on top of the cake. Sprinkle with 
> praline liqueur.
> 2, In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of 
> whipped topping, stir well. Pour mixture over frozen berries. Top custard 
> with remaining cool whip. Let sit at room temperature for 1 hour or in 
> refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.
> Sent from my iPhone
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Re: [CnD] Hot cocoa mix

[Rebecca Manners via Cookinginthedark]

Here's another single-serving mix. This version is not very sweet.


1 cup milk

1 tbsp. cocoa powder

2 tbsp. sugar (I sometimes use only 1 or substitute 1 tbsp. agave syrup).

1 tsp. vanilla


Combine dry ingredients in a large coffee cup. Make a paste with milk. I 
usually use a couple of tablespoons but don't really measure out this milk.

Add the cup of milk and the vanilla. Mix as well as you can. Heat in the 
microwave for at least a minute. It usually takes mine a little longer 
to get hot enough for the mixture to dissolve, but check it after a 
minute. Enjoy.




On 12/16/2017 1:40 AM, Dani Pagador via Cookinginthedark wrote:
> Hi, Joy.
> If you want a single serving, you'll need:
>
> 1 8-oz. cup milk, heated
> Mix in:
> 1/4 tsp. vanilla
> 2 Tbsp. sugar
> 2 to 3 tsp. Hershey's Baking Cocoa (for adults, increase cocoa to 2 Tbsp.)
> Pinch cinnamon (optional)
>
> If you want dry cocoa mix to keep on hand in bulk, lmk, and I'll go
> see what I've got in my disorganized stash of recipes.
>
> HTH,
> Dani
>
>
> On 12/14/17, Joy Baade via Cookinginthedark
>  wrote:
>> Good afternoon.  Does anyone have a good recipe for hot chocolate mix?
>>
>> Thank you in advance for your help.
>>
>> Joy
>>
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Re: [CnD] Christmas Baking

[Rebecca Manners via Cookinginthedark]

I'm not working on any baking at the moment, but one of my favorite 
recipes to make is a microwave fudge.




On 12/14/2017 3:57 PM, Courtney F. Smith via Cookinginthedark wrote:
> Hi,
> Is anyone working on any Christmas baking or candy making? If so, what are
> your go to recipes? Are you trying something new this year?
>
> My go to recipe this year is the Ritz crackers with peanut butter dipped in
> white almond bark. Love these & the memories they bring back while I'm
> enjoying them.
>
> I am trying three new to me recipes this year. A new easy fudge recipe,
> peanutbutter chex mix (similar to what Marylin shared a few days ago) &
> hello dolly bars.
>
> i look forward to hearing what you all are making.
>
> Merry Christmas!
>
> Courtney
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Re: [CnD] Learning to boil water!

[Rebecca Manners via Cookinginthedark]

As far as cooking meat goes, timing usually works for me. For example,
it takes about 7 minutes to brown a pound of hamburger meat. I also use
touch and smell to help me know when it is done. When the meat starts
crumbling when mashed with a fork, you know it's getting (or is) done.


If you have a talking thermometer, that might help you know when certain
items are done as well. I don't know all the guidelines for meats, but
I'm sure someone here does.


Hope that helps.


Becky Manners


On 1/27/2017 2:28 PM, Hector Elias via Cookinginthedark wrote:
> Hello:
>
> I am not faking :), I am blind. I live in California (Orange County area). I 
> am turning 32 in a few days. I have never followed a recipe because I never 
> had too. I went blind at the age of 16 and my family always lived with me. 
> They wanted to let me cook, but got frustrated and took over. I own a 
> Crock-Pot, George Foreman grill, a talking thermometer,, boiling alert disk, 
> and a set of measuring cups/spoons  with braille. My stove is a electric 
> glass top. The ones that don't have any indication where the burner is at. I 
> usually hover my hand over the burner, but I can't place the pot dead center 
> most of the time. I have never gone to a center to learn to cook, only to one 
> in Arkansas (that was a joke). I only learned to toast bread with jam. I 
> don't know if learning to use the George Foreman and Crock-Pot would be a 
> better start or not? I want to learn the basics and go from there. I have 
> watched many youtube videos on cooking; however, I don't know the jargon. I 
> also don't know how
  t
>   o adapt the recipe when they say to look when the meat is brown. Ummm! I am 
> blind and can't see it. I would appreciate any suggestions for websites with 
> easy and good recipes, or book suggestions. I just need a starting point. I 
> am on medical leave from work so I have time now. If I return to work, going 
> to a center may not be a solution for me.
>
> I have not asked someone for help with the Crock-Pot and George Foreman 
> because it ends up being a frustrating situation on both sides. I do like to 
> learn new techniques and am willing to put in the time to learn to cook.
>
> I hope this clarifies any questions people may have.
>
> Thanks,
>
> Hector Elias
>> On Jan 27, 2017, at 9:13 AM, Brenda Mueller via Cookinginthedark 
>>  wrote:
>>
>> Well, he says he has never attempted to follow or read a recipe? Why not? 
>> Are there cookbooks online for beginners with very basic recipes that anyone 
>> who cooks knows how to prepare? Are there books that are better for blind 
>> readers online? If he purchased a crockpot, why hasn't he asked someone to 
>> read the literature that came with the crockpot? As for training, we need to 
>> know where he is and maybe how old he is.  Before we give him instructions, 
>> it would be good to know what equipment he has: gas stove, electric, hot 
>> plate, etc.  Which simple things does he want to learn to prepare first.  I 
>> hope the guy is really a blind guy who wants to learn and not some poster 
>> who is playing around.
>>
>>
>>
>> After all as a blind kid I figured out a lot about cooking just by keeping 
>> my ears open and using my nose when I was in the kitchen while Mom was 
>> cooking, long before microwave even came on the market.
>>
>> Brenda Mueller
>>
>>
>> Sent from my iPhone
>>
>>> On Jan 27, 2017, at 10:32 AM, Blaine Deutscher via Cookinginthedark 
>>>  wrote:
>>>
>>> Hey there.
>>>
>>> Even though many of us can assist in technique we can't assist to much in 
>>> terms of gaining confidence.  My suggestion, take a course through centres 
>>> like the National Federation of the Blind (NFB), not sure if the American 
>>> Council of the Blind (ACB) has a similar program.  It's one thing to give 
>>> technique, but confidence is another. Just a suggestion. Deborah is right 
>>> though, you can tell when a pot is boiling by the steam coming out of the 
>>> top. Also, there are products available that will whistle and indicate when 
>>> the pot is boiling. For more products check out www.blindmicemegamall.com.
>>>
>>> Sent from my iPhone
>>>
 On Jan 27, 2017, at 3:45 AM, Deborah Barnes via Cookinginthedark 
  wrote:

 Hi Hector,

 Well, there are quite a number of folks on here that can surely help.  
 Most of us had to start somewhere, and even though I'm an old lady, I 
 remember when I didn't know how to boil water.  

[CnD] baking pancakes

[Rebecca Manners via Cookinginthedark]

Hi everyone.


I hope you are all doing well.


I'm sure this subject has come up here before, but I have a question 
about baking pancakes. I have several recipes for baking them in the 
oven, but I would like to know if there is a tip for changing a 
stovetop/griddle recipe for pancakes to an oven recipe. Any ideas?


Thanks,


Becky Manners



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Re: [CnD] OT Sad News

[Rebecca Manners via Cookinginthedark]

Sorry to hear this. Praying for her family and friends.


Becky Manners




On 12/2/2016 10:51 AM, ellen telker via Cookinginthedark wrote:
> I'm sorry to be sending this, but I thought you'd want to know.  Longtime 
> list member Alice Jackson has passed away, and I'm forwarding her obituary.  
> I am going to miss her very much.  When I got out of law school and had lots 
> of time because I didn't have a job, Alice helped me improve my cooking 
> skills.  But we didn't just do cooking.  Around the holidays I still remember 
> a lesson on wrapping packeages.  But we didn't just do boxes.  She showed me 
> a lovely way to wrap a liquor bottle if it didn't come in a box.  What a 
> special person she was!
> Alice B. Jackson, 64, of Hamden was called home to the Lord on Sunday, 
> November 20, 2016 after a brief illness. The daughter of the late Fred and 
> Frances (Barnum) Jackson, Alice was blind from birth, but she did not let it 
> stop her from living a very full and productive life.
>
> Alice was raised in Norwalk, and was one of the first disabled students to be 
> "mainstreamed" in the public schools. She graduated from Norwalk High School 
> and attended the University of Connecticut, where she earned a master's 
> degree in social work. She had a long career with the state's Services for 
> the Blind, teaching people who had lost their vision how to regain their 
> independence.
>
> Alice's intelligence, grace, courage, humor and warmth brought her a wide 
> circle of devoted friends. She was a capable advocate for the disabled all 
> her adult life, serving as president of her local Lion's Club, and active at 
> both the state and national level in organizations for the blind.
>
> Alice was extremely musical. She sang in the children's choir at St. Paul's 
> church, and in her teens she gained widespread recognition for her heartfelt 
> interpretations of folk songs, accompanying herself on the guitar. Later she 
> studied voice and often lent her fine lyric soprano to classical performances 
> in the area.
>
> Alice was also a talented cook. All of her friends and family looked forward 
> to her Christmas cookies each year. She was an accomplished knitter and 
> crocheter, an avid reader, a technology enthusiast and a lifelong cat lover.
>
> Alice's life was strongly rooted in faith. She was an active member of St. 
> Peter's Episcopal Church in Cheshire where she sang in the choir for many 
> years. She studied faith healing so that she could minister to those in 
> physical or emotional pain, and became a powerful "prayer warrior," praying 
> each day for healing and peace for our troubled world.
>
> Alice is survived by her three brothers, Fred (Ted) Jackson and his wife 
> Vickie of Lakeland, Florida, Daniel Jackson and his wife Mary of Ridgefield, 
> and John Jackson and his wife Emily of Milford; her sister, June Jackson of 
> Edmonds, Washington; as well as many nieces and nephews.
>
> Relatives and friends are invited to attend a Memorial service for Alice on 
> Saturday, December 10, 2016 at 11:00am at St. Peters Episcopal Church, 
> Cheshire. Visitation with Alice's family will take place on Friday, December 
> 9, 2016 from 4:00 pm to 7:00 pm at BEECHER & BENNETT FUNERAL HOME, Hamden. 
> Interment will be private.
>
> Memorial donations in Alice's name may be made to the Lion's Club at 
> www.lcif.org, or the American Federation of the Blind, 2 Penn Plaza, Suite 
> 1102, New York, NY 10121 or St. Peter's Church, 59 Main St., Cheshire, CT 
> 06410. To share a condolence with Alice's family please visit 
> www.beecherandbennett.com.
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Re: [CnD] OT Thanksgiving

[Rebecca Manners via Cookinginthedark]

Happy Thanksgiving.


Becky Manners


On 11/24/2016 8:55 AM, Anna Galassi via Cookinginthedark wrote:
> Hi, happy thanksgiving to all who are celebrating today.
> Anna
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Re: [CnD] Question about confectioners sugar

[Rebecca Manners via Cookinginthedark]

It's been a while since I've had to measure confectioner's sugar, but I 
think a pound is equal to 3-1/2 cups.




On 10/22/2016 2:22 PM, Bill Deatherage via Cookinginthedark wrote:
> Hello, I am making a fudge recipe that calls for one box of confectioners 
> sugar. Rather 1 pound box of confectioners' sugar. Anyway all I can find at 
> the store is the banks of confectioner sugar so, I was wondering, if you 
> could measure that out in cups how many cups would that take to make a pound. 
> I've tried that before and I always get it wrong? Thank you very much Bill 
> Deatherage
>
>
> Sent from my iPhone
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Re: [CnD] Substitute

[Rebecca Manners via Cookinginthedark]

I don't know if this would work, but how about apple sauce?


Becky Manners


On 10/15/2016 6:08 PM, Wendy via Cookinginthedark wrote:
> Is there a substitute for apple butter for a baked apple cider doughnuts 
> recipe?
> Wendy
>
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Re: [CnD] on garlic clove substitutes

[Rebecca Manners via Cookinginthedark]

How about the minced garlic that comes in a jar? How much would equal 
one clove of garlic?


Thanks,


Becky Manners


On 9/3/2016 9:39 AM, Jeanne Fike via Cookinginthedark wrote:
> Hello,
>
> I have the following on garlic clove substitutes I got from a whole list of
> substitutes from allrecipes.com (below my name)
>
> Hth  Jeanne
> Garlic-- 1 clove  1/8 teaspoon garlic powder OR 1/2 teaspoon granulated
> garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe
>
>   
>
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Re: [CnD] White Chip Chocolate Cookies

[Rebecca Manners via Cookinginthedark]

How much baking soda is included?

Thanks,

Becky Manners


Sent from my iPhone

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

[Rebecca Manners via Cookinginthedark]

I've made it. It is very good.

I either got it from this list or from one of my facebook groups. :) 



Sent from my iPhone

> On Jul 14, 2016, at 8:51 AM, Kimber Gardner via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Has anyone made this French toast casserole? It looks really good.
> 
> On 7/14/16, Kimber Gardner via Cookinginthedark
> <cookinginthedark@acbradio.org> wrote:
>> I'm just guessing here, but I think the original recipe was using the
>> letter C to represent "cup." Somehow the C got translated into "can"
>> as if by a braille translator. But that is just a guess based on the
>> assumption that cup makes more sense than can.
>> 
>> Kimber
>> 
>> On 7/14/16, Laury-Johnson, Shawnese (LARA) via Cookinginthedark
>> <cookinginthedark@acbradio.org> wrote:
>>> Hello everyone I have a question about this recipe for clarity. The
>>> recipe
>>> calls for 1/2 can of butter, 3/4 can of brown sugar, and 1/2 can of milk.
>>> What is it referring to when it says a can?
>>> 
>>> -
>>> 
>>> - Original Message -
>>> From: rebecca manners via Cookinginthedark
>>> <cookinginthedark@acbradio.org>
>>> To: cookinginthedark@acbradio.org
>>> Date: 07/12/2016 1:52 pm
>>> Subject: [CnD] question about a French toast recipe
>>> 
>>>> 
>>>> 
>>>> Hi everyone.
>>>> 
>>>> I tried this recipe a while back. When I had to put the bread in the
>>>> pan,
>>>> I noticed that all whole slices didn't fit. I either had to cut or tear
>>>> some of them in half. Could I cube the bread before adding it?
>>>> 
>>>> The recipe is pasted below.
>>>> 
>>>> Thanks for any suggestions.
>>>> 
>>>> Becky Manners
>>>> 
>>>> oven-baked French toast
>>>> 1/2 can. butter, melted
>>>> 3/4 can. brown sugar
>>>> 1 tbsp. ground cinnamon
>>>> 12 slices bread
>>>> 6 eggs
>>>> 1/2 can. milk
>>>> pinch salt
>>>> Coat 9 x 13 dish with butter. Spread any remaining butter over bottom of
>>>> dish.
>>>> Sprinkle cinnamon and brown sugar evenly over butter.
>>>> Arrange bread in two layers over brown sugar mixture.
>>>> Beat eggs, milk and salt in bowl. Pour over bread.
>>>> Cover and refrigerate overnight.
>>>> Preheat oven to 350. Bake in oven until golden brown or about thirty
>>>> minutes.
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>> 
>> 
>> --
>> Kimberly
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> 
> 
> -- 
> Kimberly
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Re: [CnD] question about a French toast recipe

[Rebecca Manners via Cookinginthedark]

Oh no! That should read c. or cup. Sorry for the confusion. 

Becky Manners.



Sent from my iPhone

> On Jul 14, 2016, at 7:44 AM, Laury-Johnson, Shawnese (LARA) via 
> Cookinginthedark <cookinginthedark@acbradio.org> wrote:
> 
> Hello everyone I have a question about this recipe for clarity. The recipe 
> calls for 1/2 can of butter, 3/4 can of brown sugar, and 1/2 can of milk. 
> What is it referring to when it says a can? 
> 
> - 
> 
> - Original Message -
> From: rebecca manners via Cookinginthedark  <cookinginthedark@acbradio.org>
> To: cookinginthedark@acbradio.org
> Date: 07/12/2016 1:52 pm
> Subject: [CnD] question about a French toast recipe
> 
>> 
>> 
>> Hi everyone. 
>> 
>> I tried this recipe a while back. When I had to put the bread in the pan, I 
>> noticed that all whole slices didn't fit. I either had to cut or tear some 
>> of them in half. Could I cube the bread before adding it? 
>> 
>> The recipe is pasted below. 
>> 
>> Thanks for any suggestions. 
>> 
>> Becky Manners 
>> 
>> oven-baked French toast
>> 1/2 can. butter, melted
>> 3/4 can. brown sugar
>> 1 tbsp. ground cinnamon
>> 12 slices bread
>> 6 eggs 
>> 1/2 can. milk
>> pinch salt
>> Coat 9 x 13 dish with butter. Spread any remaining butter over bottom of 
>> dish. 
>> Sprinkle cinnamon and brown sugar evenly over butter. 
>> Arrange bread in two layers over brown sugar mixture. 
>> Beat eggs, milk and salt in bowl. Pour over bread. 
>> Cover and refrigerate overnight. 
>> Preheat oven to 350. Bake in oven until golden brown or about thirty 
>> minutes. 
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[CnD] question about a French toast recipe

[rebecca manners via Cookinginthedark]

Hi everyone.

I tried this recipe a while back. When I had to put the bread in the pan, I 
noticed that all whole slices didn’t fit. I either had to cut or tear some of 
them in half. Could I cube the bread before adding it?

The recipe is pasted below.

Thanks for any suggestions.

Becky Manners

oven-baked French toast
1/2 c. butter, melted
3/4 c. brown sugar
1 tbsp. ground cinnamon
12 slices bread
6 eggs
1/2 c. milk
pinch salt
Coat 9 x 13 dish with butter. Spread any remaining butter over bottom of dish.
Sprinkle cinnamon and brown sugar evenly over butter.
Arrange bread in two layers over brown sugar mixture.
Beat eggs, milk and salt in bowl. Pour over bread.
Cover and refrigerate overnight.
Preheat oven to 350. Bake in oven until golden brown or about thirty minutes.
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Re: [CnD] OT Happy 4th

[Rebecca Manners via Cookinginthedark]

Happy independence day. 

Becky Manners



Sent from my iPhone

> On Jul 4, 2016, at 8:43 AM, Anna Galassi via Cookinginthedark 
>  wrote:
> 
> Hi, a happy 4th to all who are celebrating.
> Anna
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Re: [CnD] talking frying pan

[Rebecca Manners via Cookinginthedark]

No. Interesting. 

Sent from my iPhone

> On May 21, 2016, at 11:49 PM, Kimsan via Cookinginthedark 
>  wrote:
> 
> Now I have heard it all, anyone heard of this?
> 
> 
> 
> https://www.pantelligent.com/how-it-works/
> 
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Re: [CnD] Podcast and Introduction

[rebecca manners via Cookinginthedark]

When I got the podcast on my iPhone, I had to go to safari and put in the web 
address. I don’t know if that is an option on the stream, but it worked for me 
when searching on my podcasts app didn’t.

Hope that helps.

Becky Manners

From: Lori Castner via Cookinginthedark
Sent: Thursday, February 11, 2016 1:24 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner
Subject: [CnD] Podcast and Introduction

Hello,

I began listening to cooking in the Dark several months ago and very much
enjoy the shows.
I enjoy cooking and love baking. I especially like baking yeast bread and
have tons of bread recipes.
I own a Victor Stream and would like to subscribe to the Cooking in the Dark
podcast on the stream; I can't figure out how to do that. I have searched
for cookinginthedark, acb radio and the podcast link using the victor, but
can't get a subscription. Any help would be appreciated.

Look forward to more posts on this list.

Lori C.


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Re: [CnD] Need a recipe

[rebecca manners via Cookinginthedark]

I have tried this one. It is simple and good. I have never done this, but it 
looks like it can easily be doubled.

Enjoy,

Becky

baked french toast
2 large eggs
1/2 cup fat-free skim milk (I use whatever we have—usually 2%)
2 tsp powdered sugar
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
4 slice whole-wheat bread, thick (As with the milk, I use what we have on hand.)
1 Tbsp unsalted butter, cut into small pieces
Instructions
1. Preheat oven to 425°F (220ºC). Coat a baking sheet with cooking spray.
2. Lightly beat eggs with a fork in a shallow bowl. Whisk in milk, sugar,
vanilla, and cinnamon.
3. Soak bread in egg mixture, then transfer to baking sheet. Sprinkle with
butter and bake until golden, 8 to 10 minutes.


From: Amy Baron via Cookinginthedark
Sent: Thursday, February 04, 2016 9:33 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] Need a recipe

Hi,

Does anyone have a  recipe for Oven French Toast.



Thank you,

Amy

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Re: [CnD] OT New year

[rebecca manners via Cookinginthedark]

Happy New Year. 




-Original Message- 
From: Anna via Cookinginthedark 
Sent: Saturday, January 02, 2016 9:25 AM 
To: cookinginthedark@acbradio.org 
Subject: [CnD] OT New year 


Hi, just dropping in to wish all of you a very happy new year.
Anna
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Re: [CnD] looking for tips on recipe organizing

[rebecca manners via Cookinginthedark]

I store them in folders on my PC. These include folders for cakes, cookies, 
breads, etc.


Hope that helps,

Becky Manners

-Original Message- 
From: Lori Scharff via Cookinginthedark

Sent: Sunday, December 20, 2015 1:58 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] looking for tips on recipe organizing

Hi all,

I am looking for a way to organize recipies. I have a PC as well as an
iPhone and a BrailleNote to do the job. Does anyone have a good way of
organizing and storing recipies?

I am finding that I have a large amount of recipies and they are not as
organized as they could be.

If you are using an app, where do the recipies get stored? How accessible is
the app? How do you get say a recipe from an email into the app? What if I
wanted to type in a recipe  to be stored, would that be possible?

Lori



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Re: [CnD] OT Thanksgiving

[rebecca manners via Cookinginthedark]

I know this reply is late, but hope you all had a happy Thanksgiving.

Becky Manners

-Original Message- 
From: Anna via Cookinginthedark

Sent: Wednesday, November 25, 2015 9:51 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] OT Thanksgiving

Hi, just popping in to wish all of those who are celebrating a very happy 
thanksgiving.

Anna
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Re: [CnD] what is your FAVORITE coffee maker, why?

[rebecca manners via Cookinginthedark]

I like mine because it is easy to use. Pour the water into the reservoir in 
the back, measure the coffee grounds, make sure everything is in place, turn 
on and let brew. :)


Becky Manners

-Original Message- 
From: Curtis Delzer via Cookinginthedark

Sent: Tuesday, November 10, 2015 5:49 PM
To: cooking in the dark
Subject: [CnD] what is your FAVORITE coffee maker, why?

Well the subject says it all. Why do you LOVE your coffee maker, why?
or what do you wish your coffee maker did?
Do they still make that talking one?



Curtis Delzer
H.S.
K6VFO
San Bernardino, CA


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Re: [CnD] thinking of Helen

[rebecca manners via Cookinginthedark]

Sorry to hear that. Praying for her. 


Becky Manners

-Original Message- 
From: Sugar via Cookinginthedark 
Sent: Thursday, October 29, 2015 11:14 PM 
To: CND 
Subject: [CnD] thinking of Helen 


Hello everyone
First if you all could please keep my dear cyber sister Helen Whitehead in
your thoughts and prayers-she use to be a moderator here...
Helen has lost her guide dog tonight. Rolo was a beautiful spirited
chocolate lab. 
Rolo will be dearly missed and my heart is hurting for my sister Helen.

Thank  you


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



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Re: [CnD] Urgently Need Input: Setting up a kitchen

[rebecca manners via Cookinginthedark]

Timers are also good tools. Blind Mice Megamall has several.

Hope that helps.

Becky Manners

-Original Message-
From: Janet Acheson via Cookinginthedark
Sent: Thursday, October 15, 2015 8:44 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Urgently Need Input: Setting up a kitchen

I am in the process of writing a grant proposal for which I have been given,
as usual, very short notice. I am, for those of you who did not know, a
teacher of the visually impaired at a large high school. I am requesting the
funds to set up a kitchen that will enable me to more fully implement daily
living skills activities. We have already been donated major appliances. The
school has provided a separate room and has had the appliances connected
which might not sound like a big deal, but believe me, in a school system
this is a big deal. The support has been great. Last year my students
provided a dining in the dark experience for invited faculty. We plan to do
the same again this year.

The expense of all of these activities has fallen completely on myself.
Being awarded this grant would be a great relief for me.

So here is what I am asking of all of you. Would you all please send me
messages with lists of what you feel would be essential for the kitchen of a
beginner blind cook. Try to be as specific as possible and include the
source (where it can be purchased) as I must have a detailed list for the
grant proposal. If you think your item might sound a bit odd to non-B/VI
people, write a one sentence rationale.

Some areas of thought include accessible small appliances, gadgets that
provide enhanced safety or accessibility, basic kitchen essentials with
small but helpful designs, labeling methods, items or techniques that help
in shopping and meal planning (can even include accessible software).

The ultimate goal of my proposal includes Who planting, shopping, menu and
recipe creation, food preparation,, serving, and cleanup. Finally, the
students will prepare a cookbook that will also include their own kitchen
gadget reviews and cooking tips for the blind produced in braille and large
print.

Here's the really bad news… my proposal must be completed by Sunday night. I
plan to request the maximum allowed in the application process which is
$1000.

Thank you all for any and all ideas you are able to provide.

Janet









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Re: [CnD] How to fill a Container with hot water?

[rebecca manners via Cookinginthedark]

Sometimes, I can tell by the sound. If that doesn't work (as it doesn't when 
our A.C. is running) I stop pouring and pick up the container when I think 
it is getting full.


Hope that helps.

Becky

-Original Message- 
From: Parham Doustdar via Cookinginthedark

Sent: Friday, October 02, 2015 4:30 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] How to fill a Container with hot water?

Hi,

What methods do people on this list use to know that a container is
filled with hot water? This could be pouring hot coffee into a cup, or
hot water into a pot/bowl.

Thanks a lot!
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Re: [CnD] OT; happy labor day

[rebecca manners via Cookinginthedark]

Thanks. Same to you.

Becky Manners

-Original Message- 
From: Steve Stewart via Cookinginthedark

Sent: Monday, September 07, 2015 6:40 AM
To: cookinginthedark
Subject: [CnD] OT; happy labor day

I want to wish everyone in the states a happy labor day. be careful. keep on 
posting all your recipes.

Steve Stewart
CnD Moderator
email; cookda...@suddenlink.net
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Re: [CnD] what is an aprium?

[rebecca manners via Cookinginthedark]

I've never heard of any of these combination fruits. I'll have to see if we 
have any of them in South GA.


Becky Manners

-Original Message- 
From: Sandy via Cookinginthedark

Sent: Monday, August 24, 2015 7:54 AM
To: cookinginthedark@acbradio.org ; 'Blaine Deutscher'
Subject: Re: [CnD] what is an aprium?

wow! never heard of those, either.


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Blaine Deutscher via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, August 23, 2015 2:45 PM
To: [cookinginthedark@acbradio.org]; Helen Whitehead
Subject: Re: [CnD] what is an aprium?

Similar is something called a papple it's an apple and a pair

Blaine Deutscher
Ambrose University: Business Administration
Phone: (admissions) 1-403-410-2000
Cell: 1-403-827-6863
Website: http://www.ambrose.edu


On Aug 23, 2015, at 11:10 AM, Helen Whitehead via Cookinginthedark

cookinginthedark@acbradio.org wrote:


   Hi everyone,
I was at my daughter's house on Friday, and she let me taste an
aprium. I had never heard of this fruit before.
They were good! It's a cross between an apricot and a plum.
She bought them at Costco, here in Ontario, Canada.
Here is what I found on Google.
An aprium is a hybridized fruit which incorporates plum and apricot
genetics. The fruits are available from specialty growers, who
sometimes also sell to markets and greengrocers. Much like their
relatives, apriums can be eaten in an assortment of dishes, or right
off the tree. The fruit is extremely sweet, with strong apricot
overtones and a hint of plum.

The aprium was developed by Floyd Zaiger of Zaiger Genetics, a firm in
Modesto, California. Zaiger Genetics specializes in developing high
quality fruit hybrids, including the pluot. The company holds a
trademark for the aprium, along with a variety of other fruit hybrids.
The fruit is more than a simple cross between plums and apricots.
Creating the aprium required several generations of breeding,
ultimately yielding a fruit which contains 75% apricot and 25% plum.

In appearance, an aprium resembles an apricot without the fuzz. Like
both apricots and plums, the aprium is a stone fruit, and the company
has developed numerous varietals. Honey Rich, Tasty Rich, Flavor Ann,
and Flavor Delight are all commonly cultivated varieties of aprium,
with slightly different flavors and maturation rates. Both commercial
and home growers can order young trees from several sources, most of
which are located in California.


The trees should be planted on well drained soil in warm areas out of
the wind. Fruit trees appreciate being pruned annually, and will bear
the best fruit if they are well cared for, either by a gardener or by
a pruning professional. Gardeners should also make sure that their
aprium trees are well watered and fertilized for the best yield, and
they should keep an eye out for disease. Aprium branches can also be
grafted onto existing apricot trees, for gardeners with limited space.

The intensely sweet flavor of the aprium can make an excellent
addition to pies, salads, and preserves. As with other stone fruits,
apriums should be handled with care so that they are not bruised, and
a fruit pitter may be a valuable tool for people handling them in high
volume. An aprium is a climacteric fruit, meaning that it will
continue to ripen after harvest, and it should be kept away from
bananas, as they emit ethylene gas which can hasten the ripening
process. If apriums are slightly underripe, they can be kept in a
paper bag on the counter until they mature, after which they can be
held in refrigeration before use.


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Re: [CnD] Thawing meet is there a right way or a wrong way?

[rebecca manners via Cookinginthedark]

I've put it in warm water. I don't know whether that is best, but I have 
never had any problems with meat thawed out that way.


Becky Manners

-Original Message- 
From: Teresa Mullen via Cookinginthedark

Sent: Friday, August 14, 2015 8:41 PM
To: [cookinginthedark@acbradio.org]
Subject: [CnD] Thawing meet is there a right way or a wrong way?

Hello everyone I hope you all are doing well.
There wasn't light argument with people I speak to about meat is it bad or 
good to put it in cold water or hot water? You would think that putting it 
in the sink to thaw out in hot water would melt the ice quicker. So which is 
better or the right way in cold or warm water. Thanks


Teresa MullenSent from my iPhone
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Re: [CnD] drumsticks and ranch dressing

[rebecca manners via Cookinginthedark]

It's been a while, but I've put plain ranch dressing on chicken and cooked 
it that way before. It turned out good. If I remember correctly, the 
dressing moistened the chicken. You can also cook it until almost done and 
then put the dressing on for the last few minutes of cooking time.


Just my thoughts,

Becky Manners

-Original Message- 
From: Kimsan via Cookinginthedark

Sent: Friday, August 14, 2015 7:04 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] drumsticks and ranch dressing

I love baking drumbsticks.

I have this buffalo chicken ranch dressing, I think it's called.

I shouldn't put that on the chicken and bake it should I? or should I put it
on after the chicken is completed.

I'm trying to figure how to change it up for dinner that I'm thinking about
cooking here in about an hour.







Kimsan Song



kimsans...@gmail.com



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Re: [CnD] cooking lentils?

[rebecca manners via Cookinginthedark]

I've never cooked lentils so can't answer that question. Have you thought
about using black beans?

Just a thought,

Becky Manners

-Original Message-
From: Alex Hall via Cookinginthedark
Sent: Thursday, August 13, 2015 1:07 PM
To: [cookinginthedark@acbradio.org]
Subject: [CnD] cooking lentils?

Hi all,
Yesterday I said I could cook the lentils, and that the seasoning was the
part I wasn't sure about. As it turns out, cooking lentils is hard. Today's
batch turned out to be mostly wet bean mush with soft bits of skin mixed in.
I was hoping sore something with less liquid and more body to it, but the
texture of the lentils was… off-putting. The flavor was fine, but the
texture… Not so much. How much less could I cook them and still have them
work? Should I switch to a different kind of bean for this job, or can I
still make lentils work? I simmered them for an hour in a pot of water, if
that matters.

--
Have a great day,
Alex Hall
mehg...@icloud.com

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Re: [CnD] No Sugar Apple Pie

[rebecca manners via Cookinginthedark]

Is the baking time reduced if you bake the pie without a crust? 


Thanks,

Becky Manners

-Original Message- 
From: Sugar via Cookinginthedark 
Sent: Monday, August 03, 2015 10:27 AM 
To: CND 
Subject: [CnD] No Sugar Apple Pie 


No Sugar Apple Pie

1  cup  6 oz apple juice concentrate
1/2  cup  Water
4Apples
   Sweet and low, if desired
2  tablespoons  Cornstarch
1/2  teaspoon  Apple pie spice*recipe below
1Uncooked double pie crust

Mix first 4 ingredients. Cook until thick.  Slice apples into uncooked pie
crust.  Pour mixture over apples.Cover with top pie crust.  Bake @ 350
degrees for 45 minutes.  Apples can be sprinkled with one package of Sweet
and Low, if desired.

Note: This pie can be made without crust to save calories.  Pour mixture
over apples in pie pan. 


Apple pie spice

1 tbsp. nutmeg
3 tbsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice

Mix well together and store in an airtight jar.

from Devotions For Dieters

I seldom think about my limitations, and they never make me sad. Perhaps
there is just a touch of yearning at times; but it is vague, like a breeze
among flowers.
Hellen Keller
~So Blessed,Sugar



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Re: [CnD] french toast recipe

[rebecca manners via Cookinginthedark]

Here's one you can try if you don't want to use a frying pan. I have made it
before, and it is easy and good.

Enjoy,

Becky Manners

baked french toast
2 large egg(s)
1/2 cup fat-free skim milk
2 tsp powdered sugar
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
4 slice whole-wheat bread, thick
1 Tbsp unsalted butter, cut into small pieces
Instructions
1. Preheat oven to 425°F (220ºC). Coat a baking sheet with cooking spray.
2. Lightly beat eggs with a fork in a shallow bowl. Whisk in milk, sugar,
vanilla, and cinnamon.
3. Soak bread in egg mixture, then transfer to baking sheet. Sprinkle with
butter and bake until golden, 8 to 10 minutes.

-Original Message-
From: Gary Metzler via Cookinginthedark
Sent: Thursday, July 02, 2015 3:05 PM
To: cnd
Subject: [CnD] french toast recipe

Hi All,

Can someone please send me a basic recipe for french toast?  Thanks,Regards,
Gary kn4ox
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Re: [CnD] trick to pouring liquids

[rebecca manners via Cookinginthedark]

I usually poor over the sink or over a bowl when measuring liquids.

Hope that helps,

Becky Manners

-Original Message- 
From: Gary Metzler via Cookinginthedark

Sent: Wednesday, June 24, 2015 4:31 AM
To: Cookinginthedark@acbradio.org
Subject: [CnD] trick to pouring liquids

Hi All,

I am new to the list.  I have a quesstion.  Are there any tricks to pouring 
liquids?  For example say a recipe calls for 1 1/2 tsp of oil how would I 
pour that without making a mess?  Thank you for any help. Regards, Gary 
kn4ox

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Re: [CnD] new recipe

[rebecca manners via Cookinginthedark]

I think it is called Rotel chicken spaghetti.

Becky Manners

-Original Message- 
From: Sandy via Cookinginthedark

Sent: Sunday, June 21, 2015 5:37 AM
To: cookinginthedark@acbradio.org ; 'Linda Yacks'
Subject: Re: [CnD] new recipe

What is the title of this recipe? gotta try it; does sound good. have
everything in the house except the rotel tomatoes; might try it with salsa.


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Linda Yacks via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 20, 2015 8:39 PM
To: cookinginthedark@acbradio.org; 'rebecca manners'
Subject: Re: [CnD] new recipe

I was served a dish like this at a ladies' dinner.  It was really good.

-Original Message-
From: rebecca manners via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 20, 2015 7:06 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] new recipe

My mom found this recipe on Pinterest, and we are making it for supper.

Four boneless chicken breasts, cooked and cubed
12 oz spaghetti cooked and drained (we are using elbow macaroni instead)
1 can rotel tomatoes
1 can cream of mushroom soup
1 soup can chicken broth
The recipe calls for 1 lb Velvida cheese. We are using a bag of shredded
Taco-flavored cheese instead.

Layer all ingredients in casserole dish. If using the shredded cheese, save
a little for topping if desired. Bake at 350 for about thirty minutes or
until heated through.


Enjoy,

Becky Manners
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Re: [CnD] two minute velvet fudge

[rebecca manners via Cookinginthedark]

This sounds delicious. I bet it would be good made with white chocolate or 
mint chips.


Becky Manners

-Original Message- 
From: Anna Globe via Cookinginthedark

Sent: Tuesday, June 16, 2015 6:50 PM
To: cooking in the dark
Subject: [CnD] two minute velvet fudge

This fudge is so easy to make, feel free to dress it up for your own tastes.
We have even made it without nuts in deference to my niece.

Two-Minute Velvet Fudge

3 cups semi-sweet chocolate chips
14-ounce can sweetened condensed milk (don't use evaporated milk)
1/3 cup confectioners' sugar
2 teaspoons vanilla
1 cup walnuts, chopped

Microwave chips and milk in a 2-quart bowl on high for two minutes. Stir
until smooth. Stir in sugar and vanilla, then nuts until well blended. Pour
into buttered 8-by-8-inch pan. Refrigerate and chill until firm (about 90
minutes).

Cut into 16, 2-inch squares.
Ana Globe
Please join us at the following address
angelsongs-subscr...@yahoogroups.com
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Re: [CnD] baking cocoa question about espresso powder

[rebecca manners via Cookinginthedark]

This message reminded me of a question.

Over the years of reading cookbooks and recipes, I've noticed Espresso 
powder as an ingredient in chocolate recipes and probably others from time 
to time. I assume this refers to instant espresso powder. Is that right?


Thanks,

Becky Manners

-Original Message- 
From: ellen telker via Cookinginthedark

Sent: Friday, June 05, 2015 1:06 PM
To: cookinginthedark@acbradio.org ; Michael Baldwin
Subject: Re: [CnD] baking cocoa

King Arthur Flour sells a number of different types of cocoa.  I don't
remember which kind I bought, but it's very good.  They also recommend that
you add a little espresso powder to chocolate recipes to accentuate the
flavor.  I tried it the last time I made the Applesauce Brownies that
someone posted to the list a while ago, and they were yummy, very
chocolatey.  The phone number is 800-827-6836.  The people who take orders
are usually very helpful and will do their best to help you find what you
want.  You'll probably think it's expensive, I think it was $10.00 a pound,
but it lasts a long time and is well worth it.
Ellen
- Original Message - 
From: Michael Baldwin via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Sent: Monday, June 01, 2015 12:19 PM
Subject: [CnD] baking cocoa



Looking for recommendations on baking cocoa. I usually use the Hershey's
stuff, but most of my recipes made with it just don't seem right for some
reason.
Most interested in baking cocoa for home made brownies. My brownies with
Hershey's never turn out right, as far as flavor goes.
Not sure if there are different cocoas for different uses.

Thanks,
Michael
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Re: [CnD] garden veggie casserole

[rebecca manners via Cookinginthedark]

It usually means bisquick or something similar.

Hope that helps,

Becky Manners

-Original Message- 
From: Blaine Deutscher via Cookinginthedark

Sent: Thursday, June 04, 2015 12:23 PM
To: [cookinginthedark@acbradio.org] ; Lanore
Subject: Re: [CnD] garden veggie casserole

X what is baking mix?  Is there an equivalent up here  in Canada?

Blaine Deutscher
Ambrose University: Business Administration
Phone: (admissions) 1-403-410-2000
Cell: 1-403-827-6863
Website: http://www.ambrose.edu

On Jun 2, 2015, at 11:07 AM, Lanore via Cookinginthedark 
cookinginthedark@acbradio.org wrote:


You could also put in cottage cheese mushrooms ,. Lenore


On 6/1/2015 8:46 PM, Shannon via Cookinginthedark wrote:
This sounds really good. If you want to change it up a bit I would put in 
some plain greek yogurt or sour cream. I love Italian spices or garlic 
powder too. Sounds really good as is though.

Shannon

- Original Message - From: rebecca manners via Cookinginthedark 
cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Sent: Monday, June 01, 2015 9:50 AM
Subject: [CnD] garden veggie casserole



Hi fellow cooks.

We had a dinner at church yesterday, and my mom and I made this recipe. 
It turned out really well, but I am thinking of adding some sour cream, 
mushroom soup or something similar to the vegetables next time I make 
it. Anyone have any thoughts?


Thanks,

Becky Manners


GARDEN VEGGIE CASSEROLE



1 1/2 cup chopped zucchini

1 cup chopped yellow summer squash

1 cup chopped tomato

1 medium onion, chopped

1/3 cup grated parmesan cheese

1 cup shredded mozzarella cheese

1 1/2 cup milk

3/4 cup baking mix

3 eggs

3/4 teaspoon salt

1/2 teaspoon pepper

Heat oven to 400 degrees. Lightly grease 13 X 9 inch baking

dish. Sprinkle zucchini, yellow squash, tomato, onion and

cheeses evenly in baking dish. Beat remaining ingredients in

blender at high speed 15 sec. or with a hand beater for 1

min or until smooth. Pour evenly in dish. Bake 35-40 minutes

or until knife inserted in center comes out clean. Let stand

5 minutes before cutting
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[CnD] garden veggie casserole

[rebecca manners via Cookinginthedark]

Hi fellow cooks.  

We had a dinner at church yesterday, and my mom and I made this recipe. It 
turned out really well, but I am thinking of adding some sour cream, mushroom 
soup or something similar to the vegetables next time I make it. Anyone have 
any thoughts?  

Thanks,

Becky Manners


GARDEN VEGGIE CASSEROLE



1 1/2 cup chopped zucchini

1 cup chopped yellow summer squash

1 cup chopped tomato

1 medium onion, chopped

1/3 cup grated parmesan cheese

1 cup shredded mozzarella cheese

1 1/2 cup milk

3/4 cup baking mix

3 eggs

3/4 teaspoon salt

1/2 teaspoon pepper

Heat oven to 400 degrees. Lightly grease 13 X 9 inch baking

dish. Sprinkle zucchini, yellow squash, tomato, onion and

cheeses evenly in baking dish. Beat remaining ingredients in

blender at high speed 15 sec. or with a hand beater for 1

min or until smooth. Pour evenly in dish. Bake 35-40 minutes

or until knife inserted in center comes out clean. Let stand

5 minutes before cutting
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[CnD] zucchini and ground beef casserole

[rebecca manners via Cookinginthedark]

This is baking in the oven as I write this. I substituted half a cup onion and 
half a cup sliced baby carrots for the celery. I browned the onion with the 
meat and browned the carrots with the zucchini. I also increased the cheese. 

Enjoy. 

Becky Manners

ZUCCHINI  GROUND BEEF CASSEROLE
1 lb. ground beef
1 c. chopped celery
2 c. sliced zucchini
Salt  pepper
1 (8 oz.) can tomatoes, cut up
3 tbsp. Worcestershire sauce
1 tsp. sugar
3 tbsp. grated Parmesan cheese
Brown beef and celery in skillet, remove with slotted spoon and set aside. 
Saute zucchini in pan drippings until lightly browned; remove with slotted 
spoon.
In greased 1 1/2 quart casserole alternate layers of beef mixture and zucchini. 
Sprinkle lightly with salt and pepper. Stir together tomatoes, Worcestershire
sauce and sugar; pour over casserole. Sprinkle with cheese. Bake in 350 degree 
oven for 40 minutes or until bubbly.
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Re: [CnD] audio tribute to phil parr

[rebecca manners via Cookinginthedark]

I just listened to the cooking in the dark podcast. What an amazing tribute.

-Original Message-
From: Steve Stewart via Cookinginthedark
Sent: Tuesday, May 19, 2015 3:04 PM
To: cookinginthedark
Subject: [CnD] audio tribute to phil parr

I am not sure we let the list know, but phil parr pass away on april 22.
For those  list members that new Phil Parr, or  had heard of Phil, the blind
handy man, or blind like me, and the early cooking in the dark show’s.

Recently  Tim Cumings the producer of  the cooking in the dark show made a
audio tribuit to Phil’s life show’s and music.  short segments  of some show’s
music and some of Phil’s life story.  If you want to listen you can download
the mp3 file from the following link.  Around 57 minutes long..

Link follows.

https://dl.dropboxusercontent.com/.../phil-parr-tribute.mp3

Steve Stewart
CnD Moderator
email; cookda...@suddenlink.net
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Re: [CnD] breading/baking cube steak

[rebecca manners via Cookinginthedark]

Yes you can. I even have a recipe which doesn't require breading. I've tried 
it once before, and I thought it turned out well.


I'm pasting it below my signature.

Enjoy.

Becky Manners

Comforting Cube Steaks
. 4 (4 ounce) cube steaks
. 1/2 teaspoon Cajun seasoning, or to taste
. 1/4 teaspoon freshly ground black pepper
. 1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
. 2 (10.75 ounce) cans condensed cream of mushroom soup
. 1 (1 ounce) envelope dry onion soup mix
1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch
baking dish.
2. Season the steaks on both sides with Cajun seasoning and black pepper.
Place the steaks into the prepared baking dish. Pour the lemon-lime beverage
over them. Combine the cream of mushroom soup and dry onion soup mix, and 
pour

over the steaks.
3. Bake, uncovered, for about 1 hour, or until meat reaches desired
doneness. Do not open the oven door during the first hour of cooking. Serve
steaks with gravy spooned over.

-Original Message- 
From: Jennifer Chambers via Cookinginthedark

Sent: Wednesday, May 13, 2015 11:00 PM
To: cookinginthedark@acbradio.org ; jan brown
Subject: Re: [CnD] breading

I never knew one could bake cube steak.  Just never occurred to me, as
I've only seen recipes for pan-frying.  Thank you for sharing this
one!

Jennifer


On 5/13/15, jan brown via Cookinginthedark
cookinginthedark@acbradio.org wrote:

I suspect your marinade washed off the breading. Egg generally binds
breading but sometimes enough marinade will allow the stuff to loosen.
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Re: [CnD] Re; Baking Chicken

[rebecca manners via Cookinginthedark]

I thought that time sounded a little long too. I usually cook chicken for 
about an hour on 350.  Any other thoughts, anyone?


Becky Manners

-Original Message- 
From: Nancy Martin via Cookinginthedark

Sent: Sunday, April 26, 2015 2:40 PM
To: cookinginthedark@acbradio.org ; Regina Marie
Subject: Re: [CnD] Re; Baking Chicken

I would disagree about cooking the chicken for so long. I prefer thighs and
drumsticks. Hopefully someone will give you a better time.
hth,
Nancy
- Original Message - 
From: Regina Marie via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org; 'Kimsan Song' kimsans...@gmail.com;
'Janet Acheson' vine...@aol.com
Sent: Friday, April 24, 2015 4:36 PM
Subject: Re: [CnD] Re; Baking Chicken


That will be very good. Make sure you bake meat side down, cover to keep 
moist, and then uncover for last 15 minutes, turn meat side up, and brown.


*smile*
Regina Marie
Phone: 916-877-4320
Email: reginamariemu...@gmail.com
Follow me: http://www.twitter.com/mamaraquel
Find Me: http://www.facebook.com/reginamarie
Listen Live: http://www.jandjfm.com



-Original Message-
From: Kimsan Song via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]

Sent: Friday, April 24, 2015 12:00 PM
To: cookinginthedark@acbradio.org; Janet Acheson
Subject: Re: [CnD] Re; Baking Chicken

Stupid question, but I have chicken breast I plan on baking tonight.
How do you put the seasonings under the skin?
Also, I didn't marinate it last night, and plan on baking it once I get 
home, because if I wait a couple of hours, we will be having dinner around 
six/sevenish which is to late for my liking.
I do not have olive oil, and just have vegetable oil, can I mix the 
seasonings with that?
So here's my plan, seasonings under the skin, mix other seasonings with 
vegetable oil and poor on top of chicken breast then bake for 80 minutes 
on 400. thoughts?



On 4/24/15, Janet Acheson via Cookinginthedark 
cookinginthedark@acbradio.org wrote:

Absolutely, putting the spices under the skin will significantly help
distribute the taste throughout the meet. Naturally, you can do this
dry, however, mixing the spices with a little bit of olive oil or
butter will also help to moisten the meat. Let the chicken marinate
with the mixture under the skin for 1 to 2 hours, or even overnight
setting in the refrigerator.

Sent from my iPhone


On Apr 24, 2015, at 12:00 PM, cookinginthedark-requ...@acbradio.org
cookinginthedark-requ...@acbradio.org wrote:

Message: 1

Hi everyone,
Wondering if I'm remembering this right. If I put garlic or other
spices under the skin, will that help the chicken pieces not be

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Re: [CnD] Coffee?

[rebecca manners via Cookinginthedark]

I don't know if instant pudding powder would be a good idea. It might, but I 
have never tried it.


I sometimes use evaporated milk. I have also tried mixing milk with a little 
vanilla extract and a tiny amount of sugar.


I also have a single serving hot chocolate recipe made with sugar, cocoa 
powder and vanilla which I use for both hot chocolate and to flavor coffee.


I'm not sure about home-made powdered creamers. I have seen recipes but have 
never tried any.


Hope this helps.

Becky Manners

-Original Message- 
From: Teresa Mullen via Cookinginthedark

Sent: Saturday, April 25, 2015 2:02 PM
To: [cookinginthedark@acbradio.org]
Subject: [CnD] Coffee?



Got a question about coffee, well I enjoy drinking the flavored creamers. So 
when I run out of creamers is there any home recipes to make? I remember one 
for pumpkin spice but that's more a holiday thing. Is there any other ideas? 
When we have hot chocolate in the house I use that in my coffee. So what 
about other things like maybe vanilla pudding powder or something! LOL 
thanks Teresa MullenSent from my iPhone

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Re: [CnD] Re; Baking Chicken

[rebecca manners via Cookinginthedark]

Mixing the seasonings with the oil sounds good. In my experience, it's 
usually pretty easy to lift the skin a little and rub the seasoning on the 
meat.


Hope this helps,

Becky Manners

-Original Message- 
From: Kimsan Song via Cookinginthedark

Sent: Friday, April 24, 2015 3:00 PM
To: cookinginthedark@acbradio.org ; Janet Acheson
Subject: Re: [CnD] Re; Baking Chicken

Stupid question, but I have chicken breast I plan on baking tonight.
How do you put the seasonings under the skin?
Also, I didn't marinate it last night, and plan on baking it once I
get home, because if I wait a couple of hours, we will be having
dinner around six/sevenish which is to late for my liking.
I do not have olive oil, and just have vegetable oil, can I mix the
seasonings with that?
So here's my plan, seasonings under the skin, mix other seasonings
with vegetable oil and poor on top of chicken breast then bake for 80
minutes on 400. thoughts?


On 4/24/15, Janet Acheson via Cookinginthedark
cookinginthedark@acbradio.org wrote:

Absolutely, putting the spices under the skin will significantly help
distribute the taste throughout the meet. Naturally, you can do this dry,
however, mixing the spices with a little bit of olive oil or butter will
also help to moisten the meat. Let the chicken marinate with the mixture
under the skin for 1 to 2 hours, or even overnight setting in the
refrigerator.

Sent from my iPhone


On Apr 24, 2015, at 12:00 PM, cookinginthedark-requ...@acbradio.org
cookinginthedark-requ...@acbradio.org wrote:

Message: 1

Hi everyone,
Wondering if I'm remembering this right. If I put garlic or other spices
under the skin, will that help the chicken pieces not be

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Re: [CnD] Home-cooked pizza always hard on edges, underdone in center

[rebecca manners via Cookinginthedark]

I've heard of people sometimes putting the pizza directly on the oven rack. 
I don't know if that would help your problem or not, but it might be a good 
idea to try if you haven't already--at least for the frozen pizza.


Just a thought,

Becky Manners

-Original Message- 
From: Alex Hall via Cookinginthedark

Sent: Monday, April 06, 2015 8:17 PM
To: [cookinginthedark@acbradio.org]
Subject: [CnD] Home-cooked pizza always hard on edges, underdone in center

Hi all,
A quick question for anyone who knows. We sometimes cook pizza, either fully 
homemade, or frozen. No matter what the crust is, though, the pizza always 
crisps up on the edges (harder than I'd like) and is soft, almost underdone, 
for the majority of the middle. We end up with outer crust that's hard to 
chew--it's crunchy, not chewy--and most of the dough far too soft. We use a 
pizza stone or stone pan, but it always comes out the same. Has anyone found 
anything that helps this? It's getting quite frustrating, as all of us love 
pizza but the only properly cooked ones we can get are pre-made from a 
restaurant. Thanks for any suggestions.


--
Have a great day,
Alex Hall
mehg...@icloud.com

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Re: [CnD] OT Happy Easter

[rebecca manners via Cookinginthedark]

Same to you.

Becky Manners

-Original Message- 
From: Anna via Cookinginthedark

Sent: Friday, April 03, 2015 3:15 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] OT Happy Easter

Hi, just dropping in to wish everyone a very happy Easter. I've got family 
coming in this afternoon and they are going home on sunday.

Anna
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[CnD] deboning chicken?

[rebecca manners via Cookinginthedark]

Hi everyone.  

Hope you all are doing well. 

I was wondering if anyone has any experience deboning chicken breasts. I have a 
recipe that calls for cubed boneless (of course) chicken; however, we only have 
bone-in. Has anyone had success deboning chicken?  

Thanks for any suggestions.

Becky Manners
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Re: [CnD] Golden brown.

[rebecca manners via Cookinginthedark]

I hope my answer will make sense.

It really depends on what you are cooking. When referring to casseroles and 
similar dishes, the recipe will sometimes say something like until golden 
brown and bubbly. When cooking alone, I concentrate on the bubbly which 
sort of sounds like sizzling.


When talking about cakes, brownies, etc. you can tell if they are done by 
sticking a knife or toothpick into them. If it comes out clean, or nearly so 
in some cases, it's done.


When baking bread, you can usually tap it with a finger. If it sounds 
hollow, it's usually done.


I am sure other group members will have other ideas and suggestions, but I 
hope this response provides some help for you.


Becky Manners



-Original Message- 
From: john mcconnell via Cookinginthedark

Sent: Tuesday, March 24, 2015 9:52 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Golden brown.

Hello:

In some of the recipes, the phrase: until golden brown is used.

How does a totally blind person, or persons know what that is.

Thanks.



Carol McConnell



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Re: [CnD] the color in cooking - Re: Golden brown.

[rebecca manners via Cookinginthedark]

I also depend a lot on timing with things like meat.

Becky Manners

-Original Message- 
From: Abby Vincent via Cookinginthedark

Sent: Wednesday, March 25, 2015 1:52 PM
To: cookinginthedark@acbradio.org ; 'Charles Rivard' ; 'Nancy Martin'
Subject: Re: [CnD] the color in cooking - Re: Golden brown.

You don't.  I depend a lot on timing.  If the recipe says 20 minutes per 
pound, that's how long I cook it ... at the suggested temp.  Things like 
starting temperature, size of what you're cooking have to be the same.  If a 
chicken is cooked that way, it will be golden brown when it's done.

Abby


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

Sent: Wednesday, March 25, 2015 9:31 AM
To: cookinginthedark@acbradio.org; Nancy Martin
Subject: [CnD] the color in cooking - Re: Golden brown.

You are supposed to bake scallops until they are opaque.  Um, OK?  How would 
I know?  They always look the same to me.  I'm extremely color blind.
(ornery grin).  Actually, this brings up a thought:  When sighted people who 
are color blind cook, how do they know these things?  I'll bet the recipe 
writers never give that a thought.


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

- Original Message -
From: Nancy Martin via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; john mcconnell
djmcconnell4...@comcast.net
Sent: Wednesday, March 25, 2015 9:12 AM
Subject: Re: [CnD] Golden brown.



Hello,
How about the ones that say cook meat until no pink remains? Good
thing our coping skills are better than whoever writes the books.
- Original Message -
From: john mcconnell via Cookinginthedark
cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Sent: Tuesday, March 24, 2015 8:51 PM
Subject: [CnD] Golden brown.



Hello:

In some of the recipes, the phrase: until golden brown is used.

How does a totally blind person, or persons know what that is.

Thanks.



Carol McConnell



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Re: [CnD] warm turkey salad casserole

[rebecca manners via Cookinginthedark]

I don't like pimientos either, so I would probably leave them out. The same
goes for the celery in my case. I bet red or green bell pepper would be good
in this if you like bell pepper.

Just my thoughts,

Becky Manners

-Original Message-
From: Nancy Martin via Cookinginthedark
Sent: Monday, March 23, 2015 3:06 PM
To: blindrecipeexcha...@yahoogroups.com ; cookinginthedark@acbradio.org
Subject: [CnD] warm turkey salad casserole

Hi everyone,
I got this recipe from the site for our neighborhood ice cream and dairy
store. I realize the request for what to do with turkey has long past. The
recipe is below my signature. I'm not a turkey fan, so I'd use cooked
chicken. I would appreciate suggestions for something to replace the
pimentos.
enjoy,
Nancy



Warm Turkey Salad Casserole

Ingredients
Three cups turkey, cubed
one cup celery, chopped
one onion, finely chopped
½ cup unsalted butter, softened
one cup mayonnaise
one can cream of chicken soup
one small jar pimientos, drained
1/2 teaspoon salt
½ teaspoon pepper
one cup potato chips, crumbled
one cup cheddar cheese, shredded

Instructions

 1.. Preheat oven to 350 degrees.
 2.. Place turkey in a large bowl and add all remaining ingredients except
potato chips and cheddar cheese.
 3.. Place in a greased 9 x 13 inch baking dish.
 4.. Top with potato chips and cheddar cheese.
 5.. Cook for 30 minutes until warm and bubbly.
 6.. Serve alone or over egg noodles.

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Re: [CnD] question about tortillas

[rebecca manners via Cookinginthedark]

It's been a while, but I have had the flavored ones before. They are good, 
but you can easily substitute plain ones if you don't like or don't have the 
flavored ones.



Hope that helps,

Becky Manners
-Original Message- 
From: Nancy Martin via Cookinginthedark

Sent: Tuesday, March 10, 2015 5:04 PM
To: blindrecipeexcha...@yahoogroups.com ; cookinginthedark@acbradio.org
Subject: [CnD] question about tortillas

Hi everyone,
Recently BARD added a book with recipes for wraps. Some use flavored
tortillas such as spinach, tomato, etc. I'd like your opinions about whether
these flavored tortillas are good or if I should just use plain.
Thanks,
Nancy in OK

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Re: [CnD] to save or not, that is the question

[rebecca manners via Cookinginthedark]

I think it would probably be safer to throw it away. Just my thought.

Becky

-Original Message- 
From: Nancy Martin via Cookinginthedark

Sent: Thursday, February 26, 2015 11:32 AM
To: cookinginthedark@acbradio.org ; blindrecipeexcha...@yahoogroups.com
Subject: [CnD] to save or not, that is the question

Hi everyone,
Last night I fixed one of the Velveeta skillet meals. Guess I was more tired
than I thought because I didn't refrigerate the leftovers. Can I save it or
not? The part that concerns me is the velveeta. Unlike tuna helper, no milk
was added. I appreciate your feedback.
Thanks,
Nancy

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[CnD] oven fried chicken

[rebecca manners via Cookinginthedark]

I made this recipe for supper the other evening. I used a whole chicken instead 
of the boneless chicken and doubled the crumb mixture and buttermilk. I 
substituted a mixture of milk and lemon juice for the buttermilk and it worked 
just fine. I also substituted another type of seasoning for the creole 
seasoning. I can’t remember which one I used—I think it was chargrill. We have 
this jar with four sections—lemon pepper, southern hickory, etc.

I’ve tried other oven fried batters before, and this one gave me the best 
results so far. It was crunchy and most of the batter stayed on the chicken. 
Yay!

OK. Here’s the recipe. Enjoy.


Becky


Oven Fried chicken

6 boneless, skinless chicken breasts
1 cup crushed corn flakes
1 teaspoon creole seasoning
1/4 cup buttermilk [I used 1/2 cup milk and about 2 teaspoons of lemon juice]

Combine corn flake crumbs and seasoning. Brush or dip chicken in buttermilk. 
Roll in crumbs. Spray a baking dish with cooking spray. Place chicken in dish 
and bake at 375 for one hour.


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Re: [CnD] LAYERED DORITOS CASSEROLE-cup of recipes

[rebecca manners via Cookinginthedark]

I use feel and smell as well. Lately, though, I've started timing my ground
beef. I cook for about seven or eight minutes, stirring constantly. I
usually cook over high heat.

Hope that helps,

Becky



-Original Message-
From: Brittany Simpson via Cookinginthedark
Sent: Tuesday, February 17, 2015 12:50 PM
To: cookinginthedark@acbradio.org ; Kimsan
Subject: Re: [CnD] LAYERED DORITOS CASSEROLE-cup of recipes

Hi,
I use texture and feel and smell when it comes to cooking ground beef.  When
ground beef is raw, it has a kind of soft, packed firmly consistency.  As it
gets cooked, it changes texture and becomes very loose and crumbly feeling.
If you are careful, you can gently place a finger tip in the skillet to test
it if your hands are clean and you doubt what the cooking utensil is telling
you.  If the ground beef is still somewhat uncooked it will take on a
slightly slimy texture.  If it is fully cooked, it will feel loose and
meaty.  I hope I am explaining this right.  I used to hesitate to cook
ground beef myself but I eventually became comfortable with it.

Hope that helps,
Brittany

- Original Message -
From: Kimsan via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; 'Sugar' sugarsy...@sbcglobal.net
Sent: Monday, February 16, 2015 8:43 PM
Subject: Re: [CnD] LAYERED DORITOS CASSEROLE-cup of recipes


That sounds like a keeper!
I must admit though, I am very stupid when it comes to cooking ground beef.
I bake everything, and never use the stove, especially when it comes to
cooking ground beef.  I was told to listen out for the pop and sizzles and
if they calm down, then we are almost done, but I cannot hear worth a darn,
so I need to figure out how to cook the ground beef. Thoughts?

“Success is the result of perfection, hard work, learning from failure,
loyalty and persistence.” Colin Powell


-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 16, 2015 6:22 PM
To: 2006 Christmas Recipe
Subject: [CnD] LAYERED DORITOS CASSEROLE-cup of recipes

Making this tonight maybe?
LAYERED DORITOS CASSEROLE
1 (family size) bag Doritos, any flavor (I used Nacho Cheese)
1 onion, diced
1 pound lean ground beef
1 clove garlic, minced
1 package low sodium taco seasoning
1 cup salsa
1 cup sour cream
1 can cream of chicken or mushroom soup
2 cups shredded cheese, (I used tex mex blend)

Optional toppings
Lettuce
Tomato
Olives
Sour Cream

Preheat oven to 350 degrees. Place salsa in a strainer to drain while
preparing beef.

Cook ground beef with onion and garlic until no pink remains. Add taco
seasoning and 1/2 cup of water. Stir until thickened and remove from heat.

In a large bowl, combine drained salsa, sour cream, soup and 1 cup of
cheese. Add in beef and stir well.

Slightly crush Doritos (not completely, you don't want crumbs).
Layer 11/2 cups Doritos in the bottom of a casserole dish (mine was 2qt) .
Top with 1/2 of the beef mixture. Repeat layers. Finally top with an
additional 1 to 1 1/2 cups Doritos and remaining cheese.

Spray a piece of foil with cooking spray and cover casserole. Bake
30 minutes covered, remove foil and bake uncovered for an additional 20
minutes or until hot and bubbly. Top with lettuce, tomatoes and olives if
desired.




Spirit lead me where my trust is without borders, Let me walk upon the
waters Wherever You would call me. Take me deeper than my feet could ever
wander And my faith will be made stronger in the presence of my Savior.
~So blessed,Sugar



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Re: [CnD] easy baked breakfast taquitos

[rebecca manners via Cookinginthedark]

There is a Mexican grated cheese blend you can buy. I'm not sure which 
cheeses are included, but it is very good.


Becky from Georgia.



-Original Message- 
From: Nancy Martin via Cookinginthedark

Sent: Wednesday, February 11, 2015 4:03 PM
To: blindrecipeexcha...@yahoogroups.com
Cc: cookinginthedark@acbradio.org
Subject: [CnD] easy baked breakfast taquitos

Hi everyone,
I don't understand why that message was posted more than once. I'd like to
apologize.

I found this recipe on a blog called Real Food by Dad. I'm assuming Mexican
cheese might mean pepper jack.

scrambled eggs, Mexican cheese, sausage and tortillas. I smeared a little
butter and canola oil on the outside of the flour tortillas before wrapping
the scrambled eggs, cheese  sausage inside, then tossed them into the oven
to crisp them up. The butter and oil really ended up giving these the
perfect browning and crisp that I love in a good taquito. Dipped into sour
cream and salsa, and you've got yourself the perfect, quick  easy
breakfast.

YIELD: 10 taquitos

Ingredients
? 5 8 inch flour tortillas, halved
? 1 tablespoon butter, melted
? 2 tablespoons oil
? 1 1/2 cups scrambled eggs, (about 5 eggs)
? 8 Breakfast Sausage links
? 1/2 cup Mexican cheese

Instructions
1. Heat oven to 400 degrees F. Place wire rack on a baking sheet. Combine
melted butter and oil and brush on to one side of flour tortilla; set aside.
2. Combine the scrambled eggs, the cooked sausage, and cheese. Divide
mixture between the tortillas. Roll tortilla starting from the straight
edge. Place
rolled taquitos seam side down on a wire rack. Bake for 20-25 minutes or
until golden brown.
SKILL LEVEL:
Easy

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Re: [CnD] Cooking in the Dark Podcasts/Shows

[rebecca manners via Cookinginthedark]

I was finally able to subscribe to this podcast on my iPhone. I had to do 
this through Safari.


Thanks for re-posting the web site.

Becky from Georgia




-Original Message- 
From: Steve Stewart via Cookinginthedark

Sent: Thursday, January 29, 2015 1:12 PM
To: cookinginthedark@acbradio.org ; Sandy
Subject: Re: [CnD] Cooking in the Dark Podcasts/Shows

sandy, go to www.cookinginthedark.libsyn.com/rss



Steve Stewart
CnD Moderator
Email; cookda...@suddenlink.net
-Original Message- 
From: Sandy via Cookinginthedark

Sent: Thursday, January 29, 2015 11:02 AM
To: cookinginthedark@acbradio.org ; 'John Diakogeorgiou'
Subject: [CnD] Cooking in the Dark Podcasts/Shows

Could someone kindly post how to get the cooking in the  dark podcast/shows?
thanks!


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of John Diakogeorgiou via Cookinginthedark
Sent: Thursday, January 29, 2015 9:19 AM
To: cookinginthedark@acbradio.org; Sugar
Subject: Re: [CnD] Sugar's Lasagna

One thing which makes lasagna taste really good is to mix a bit of your
sauce into the cheese mixture.

On 1/28/15, Sugar via Cookinginthedark cookinginthedark@acbradio.org
wrote:

Sugar's Lasagna

My Daniel just loves all the beef in it!

Ingrediants:
2lbs of lean beef(4%)
2lbs of mozarela(saving a cup for topping)
1 16oz. Parmesan cheese(kraft in container)
1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg
egg salt and pepper to taste
12 lasagna noodles(boiling 2-3 extras in case one breaks)
1 can black, pitted olives
1sm. green pepper
1sm. red pepper
1sm. red onion
garlic to taste
(Italian sausage(mild)
at times I use hillshire smoked Italian sausage) salt for boiling
water
1 med. bottle of Prego speghetti sauce (I like to use the roasted
garlic with mushrooms) Pam( to spray cassarole dish

Instructions:
in a rolling boil of hot water, place noodles up to 12 minutes, or
until noodles are slightly soften while noodles are boiling, heat and
brown meat and sausage, and since I use the 4% lean beef, no need to
drain...
adding veggies, all chopped, continue to stir, then pour entire
speghetti sauce in, for a slow simmer(don't forget to season your beef
with your choice of spices) preheat oven at 350 degrees for 15
minutes:
on a piece of foil, lay out noodles to cool, being careful not to burn
your fingers...smile...
now mix your cheeses, placing all cheeses in a bowl, and the egg, as
the egg plays like a glue remember to save at least 1 cup of mozeralla
for topping.
mix all together until a dough like substance, making sure egg has
been broken and spread through out mixture.
Add some pepper to cheese about half a tea spoon, or to taste Now the
fun begins!
1st layer: your meat sauce
2nd: noodles
3: cheese
repeat for 3 layers, being very generous with cheese, as you may have
some left over, if that happens, and you have a few noodles left, take
all left overs and roll up and place in oven for bit size stuffed noodles.
the same foil paper you used to place the noodles on, can be used to
cover lasagna .
bake for 35-45 minutes, or until all melted remember your meat has
already been browned...
last 15 minutes, remove foil and let sit for a few minutes more
removing out of the oven, to cool for about 10 minutes before sliceing.

Enjoy
Syl


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


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Re: [CnD] OT; happy new year's

[rebecca manners via Cookinginthedark]

Same to you and to everyone else.

Becky



-Original Message- 
From: Steve Stewart via Cookinginthedark

Sent: Wednesday, December 31, 2014 2:49 PM
To: cookiginthedark
Subject: [CnD] OT; happy new year's

I want to wish every one a happy new year’s. please every one be careful. 
hear that there are bad weather arount the united states. keep on posting 
the good recipes.

Steve Stewart
CnD Moderator
Email; cookda...@suddenlink.net
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Re: [CnD] Merry Christmas

[Rebecca Manners via Cookinginthedark]

Merry Christmas! 

Sent from my iPhone

 On Dec 22, 2014, at 2:41 PM, Steve Stewart via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Hope every one have a Merry Christmas. be careful while traveling. 
 Remember JESUS CHRIST was born on Christmas day. Steve Stewart
 CnD Moderator
 email; cookda...@suddenlink.net
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Re: [CnD] OT: happy thanksgiving

[rebecca manners via Cookinginthedark]

Thanks. Happy Thanksgiving to you and all other U.S. list members. Hope you 
all have a safe and happy holiday.


Becky

-Original Message- 
From: Steve Stewart via Cookinginthedark

Sent: Tuesday, November 25, 2014 12:11 PM
To: cookiginthedark
Subject: [CnD] OT: happy thanksgiving

I want to wish everyone here in the states a happy thanksgiving. Be careful 
if traveling. keep on posting recipes. send your favorite  recipes that you 
will be cooking on thanksgiving day.



Steve Stewart
CnD Moderator
Email; cookda...@suddenlink.net
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Re: [CnD] searching for recipes online

[rebecca manners via Cookinginthedark]

I don't know about using symbols, but one site I used to use often is

www.recipesource.com

I haven't used it in a while, but I have gotten some good recipes from 
there.


Hope that helps,

Becky

-Original Message- 
From: Nancy Martin via Cookinginthedark

Sent: Saturday, November 15, 2014 10:48 AM
To: cookinginthedark@acbradio.org
Cc: blindrecipeexcha...@yahoogroups.com
Subject: [CnD] searching for recipes online

Hi everyone,
Someone wrote me about a search engine they use for finding recipes online
and symbols they use to narrow down their results. I saved it but now I
can't find that message!! I'd be interested in learning how listers find
recipes on the internet using something other than google. I apologize for
having to ask twice.
Thank you,
Nancy Martin

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Re: [CnD] ways of eating some foods

[rebecca manners via Cookinginthedark]

I've always eaten pizza with my hands. I've asked sighted family members 
about eating it with a fork and knife before. The response I get is to the 
effectthat if the pizza is hot, it is easier to cut it if possible before 
eating.


As for tator tots, fries, etc. I usually eat them with my fingers as well.

Hope that helps,

Becky

-Original Message- 
From: Will Henderson via Cookinginthedark

Sent: Saturday, November 08, 2014 12:06 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] ways of eating some foods

I'm sorry for being full of questions but being so young and inexperienced,
I keep running into interesting situations that make me question.



I've noticed that when I'm eating pizza with certain sighted friends, they
eat it with a fork and knife.  I guess I'd never thought of that because I
was never told, and I'd always thought of pizza as a thing to eat with my
hands and not worrying about a fork.  Is there a more socially appropriate
way of eating pizza?



And, what do people here do regarding something simple.like French fries or
tater tots.  I've always eaten them with my fingers.  But, again, with
sighted friends, I am not sure if that's always appropriate.  And, what do
you do with something like ketchup where you don't have a little bowl or
container for separate dipping?  I ask because I go to a place that sells
great burgers and sandwiches and tater tots.  The plate is covered with the
sandwich and then tots but hardly any room for a little ketchup container.
What do people do to have the ketchup on the tots, and do people eat them
with their fingers even if there's ketchup on the fries?

I'm sorry.

Will



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Re: [CnD] New to the list and recipes for you.

[rebecca manners via Cookinginthedark]

Hi Linda.

Welcome to the list. My name is Becky and I am from Georgia.

Both of these recipes sound delicious.  I hope you enjoy your time here; 
this is a great list.


Becky

-Original Message- 
From: Linda Yacks via Cookinginthedark

Sent: Saturday, November 08, 2014 12:32 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] New to the list and recipes for you.

Hi,



My name is Linda and I live in Michigan. We moved from Colorado where I was
born in 2013. I have had a zillion hears of cooking experience as a totally
blind woman.



This recipe is a family favorite and is great for the holidays. The first is
for dinner, the other is a great breakfast dish because you make it the day
before and simply put it in the oven in the morning. The breakfast dish is a
tradition on Christmas morning.



Make Ahead Potatoes



8 medium potatoes peeled , cut into bite size pieces and boiled OR

   1 package frozen cube hash browns.

2 8-oz cream cheese

2 cups milk

2 bouillon cubes or 2 tsps granules

1 tsp Italian seasoning

18-20 drops of Tabasco

Shredded cheddar cheese



Directions:

Place potatoes in a 9-13 or 10-10 baking dish. In a saucepan or a microwave
safe dish, melt the cream cheese, milk, and the seasonings mixing until
smooth.



Pore over potatoes. You can cover them and place these in the fridge or bake
immediately. They taste much better if they are made the day before an

Refrigerated overnight.



Bake at 425dg until fairly firm about 40 minutes. Sprinkle top with cheese
and return to the oven to melt the cheese.



Make-ahead Breakfast Casserole



1 lb pork sausage

8 medium potatoes peeled , cut into bite size pieces and boiled OR

   1 package frozen cube hash browns.

2 8-oz cream cheese

1 cup milk

1 tsp Italian seasoning

18-20 drops of Tabasco

6 large eggs

Shredded cheddar cheese



Cook the sausage and drain. Place potatoes in a 9-13 or 10-10 baking dish
and mix the cooked sausage with them. Melt the cream cheese, milk, and
seasonings in a saucepan or microwave safe dish. Blend until smooth. Beat
the eggs and gently add to cheese mixture. Pore over potatoes and sausage.
At this point, cover and refrigerate overnight.



Bake at 425dg until set up. Takes about 40-45 minutes. Cover with shredded
cheese and return to oven to melt cheese.



You can bake either of these at lower temps if you have something else in
the oven. We love the potatoes with ham. In fact, I have been known to dice
ham in the potatoes and cook. You can make larger batches. My daughter buys
a 5lb bag of the shredded hash browns and uses 5 cream cheese, etc. Just be
sure you adjust all the measurements.



I hope you will try these and enjoy. They really are delicious.



Linda



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[CnD] french toast in a mug

[rebecca manners via Cookinginthedark]

I did a google search and found this recipe. I think it is from food network. I 
can’t wait to try it. 

French toast in a mug
1 large egg
1/4 cup milk
1 1/2 tablespoons maple syrup
1 teaspoon ground cinnamon
Kosher salt
1/2 tablespoon unsalted butter, at room temperature
1 slice white bread
1 tablespoon semi-sweet chocolate chips
1 tablespoon raisins

Whisk together the egg, milk, maple syrup, cinnamon and a pinch of salt in a 
large mug until combined.
Evenly spread the butter on one side of the bread. Cut the bread into bite-size 
pieces and add them to the mug, pressing down lightly so all the bread is 
submerged. Sprinkle with the chocolate chips and raisins, nestling them between 
the bread pieces.
Microwave the bread mixture on high power for 2 minutes, pausing every 30 
seconds. Let the French toast cool in the mug about 1 minute before serving.
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Re: [CnD] Ideas for sandwich spreads

[rebecca manners via Cookinginthedark]

Steak sauce is also good on a burger. As for other sandwiches, I'm sure 
cream cheese would be good with ham or similar meats.




-Original Message- 
From: Katie via Cookinginthedark

Sent: Thursday, October 23, 2014 3:21 PM
To: cookinginthedark@acbradio.org ; Nicole Massey
Subject: Re: [CnD] Ideas for sandwich spreads


I love either Thousand Island Dressing or Ranch dressing on some of my
sandwichs, and it is very good.  Thousand Island on a burger is really
yummy! smile   Katie from Oklahoma

Love makes the world go 'round.
- Original Message - 
From: Nicole Massey via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org; 'Susan Lumpkin'
slump...@austin.rr.com
Sent: Thursday, October 23, 2014 10:40 AM
Subject: Re: [CnD] Ideas for sandwich spreads


Also do searches for things like dilled mayonnaise or garlic 
mayonnaise
for ideas. You can also use other sauces and dressings on sandwiches. My 
ex

used Green Goddess on sandwiches, for instance. And you can replace sour
cream with mayonnaise in any dip that uses it. Also experiment with a dab 
of

mustard, either yellow or brown, added in to give it a bit more bite.
To test sandwich spreads make up a base batch, then put it in several 
small
containers and add different ingredients in very small amounts, mixing 
them
up and trying them with shoestring potatoes or vegetable sticks to find 
out

how the spread tastes. Make sure you know what you did for each one, of
course, so you can repeat the successes. Also try putting a dab of two
different ones on two sticks, holding them together, and eating them
together to determine what combinations of added ingredients might be good
together.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Susan Lumpkin via Cookinginthedark
Sent: Thursday, October 23, 2014 11:48 AM
To: cookinginthedark@acbradio.org; 'Debbie Deatherage'
Subject: Re: [CnD] Ideas for sandwich spreads

In the same aisle where you find mayonnaise. Good luck and enjoy!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Debbie Deatherage via Cookinginthedark
Sent: Thursday, October 23, 2014 7:16 AM
To: cookinginthedark@acbradio.org; Betty Emmons
Subject: Re: [CnD] Ideas for sandwich spreads



Where can you find the sandwich spread?
Debbie Deatherage


Sent from my iPhone

 On Oct 23, 2014, at 3:28 AM, Betty Emmons via Cookinginthedark
cookinginthedark@acbradio.org wrote:

 their are all kinds of different flavors of mayo and mustards. their
 is an old product call sandwich spread. It has sweet pickles, mayo,
 and catsup in it. this is simular to the sauce on a  big mac. their
 also all different kinds of sandwich meats as well. also slice
onions,
 pickles cucumbers and tomatoes Betty Emmons
 - Original Message - From: Will Henderson via
 Cookinginthedark cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org
 Sent: Thursday, October 23, 2014 2:09 AM
 Subject: [CnD] Ideas for sandwich spreads


 Hi there,



 I'd like to begin getting more adventurous in what I do in the
kitchen.

 I want to even do that with a simple sandwich.

 I'd like ideas or recipes for what you all do regarding sandwich
spreads.
 What do you guys put on your sandwiches aside from the simple ham
and
 cheese?

 I even think it'd be cool to surprise friends by making sandwiches
 with new and different spreads.

 Thanks.

 Will



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Re: [CnD] skimming fat

[rebecca manners via Cookinginthedark]

I'm just thinking out loud here, but what about draining the liquid into a 
bowl through a strainer or collander? Would the fat--or most of it--be 
trapped in the spaces between the holes?


Just my thoughts,

Becky

-Original Message- 
From: Sharon Schauer via Cookinginthedark

Sent: Sunday, October 19, 2014 11:59 AM
To: cookinginthedark@acbradio.org ; Abby Vincent
Subject: Re: [CnD] skimming fat

If you are totally blind as I am, can you swish a slice of bread across the 
top of the liquid to remove the fat? That's what my Mom used to do. Of 
course she was sighted and maybe that makes a difference. I've used the 
bread method and nobody ever said anything. Maybe they were just being nice. 
I've also made things a day ahead and put the food in the refrigerator and 
peeled the fat off with clean fingers thinking that method might work the 
best.I just thought I would mention both methods and see what people 
thought.


Sent from my iPhone

On Oct 18, 2014, at 7:29 PM, Abby Vincent via Cookinginthedark 
cookinginthedark@acbradio.org wrote:


Even when your dish is warm, the fat rises to the top.  You can take a 
flat

spoon and slide it across the top of the dish you're making.  I don't know
of a way to tell when the contents of the spoon contains liquid but little
or no fat except by tasting what's in the spoon. Letting it cool and
removing the solid fat is the most efficient way.  It does mean you have 
to

allow more time to make the dish.
Abby

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Saturday, October 18, 2014 11:48 AM
To: cookinginthedark@acbradio.org; 'Will Henderson'
Subject: Re: [CnD] skimming fat

The easiest way is RJ's way -- cook it the day before and stick it in the
fridge. The fat will turn solid on top of the liquid, and you can just 
scoop

it out with a spoon or pull it out with clean fingers. It's one of the
common ways sighted people deal with this too.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Will Henderson via Cookinginthedark
Sent: Saturday, October 18, 2014 1:26 PM
To: cookinginthedark@acbradio.org; 'RJ'
Subject: Re: [CnD] skimming fat

I've been wondering about this as well, as when I've tried to do a
pork roast in the slow cooker, people have said it has fat and that it
needed to be skimmed, so they end up doing it for me.
How do we go about doing this?


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of RJ via Cookinginthedark
Sent: Saturday, October 18, 2014 10:14 AM
To: cookinginthedark@acbradio.org; Nancy Martin
Subject: Re: [CnD] skimming fat

Yes, Put it is the refrig and it is even easier to remove the fat.
- Original Message -
From: Nancy Martin via Cookinginthedark
cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Sent: Saturday, October 18, 2014 1:02 PM
Subject: [CnD] skimming fat



Hi everyone,
As I write this, my crockpot cooks pork steaks. I'm considering

thickening


the sauce into gravy. Usually I don't keep the sauce because what

I've

read about how to skim the fat seemed too complicated. I'd like some

tips

about how to skim fat from the sauce. Is it as simple as letting it

cool

and the hardened fat will be on top, ready for skimming?
Thank you,
Nancy Martin
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Re: [CnD] boiling noodles

[rebecca manners via Cookinginthedark]

I don't know about the glass object since I don't have one. For noodles, you 
do not turn the water off when it boils. Instead you boil the noodles until 
done.


Hope that helps,

Becky

-Original Message- 
From: betty hatton via Cookinginthedark

Sent: Saturday, October 04, 2014 3:03 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] boiling noodles

I hope I did it right editing the subject line! I have a question if anyone 
knows! Dose anyone have the little
round glass you put in water that tells you when the water is boiling by 
knocking on the sides? I have
learned too boil a egg! I hope to boil noodles next, such as macaroni or 
spaghetti noodles! Dose the
noodles work same as the egg, once it boils you just turn off the eye and 
let it set in the hot water
and it will be done? It might not! I am guessing I can use my oven mit on my 
hand and want  risk getting burned
stirring it if I have to stir the noodles and I use to use salt or oil to 
keep noodles from sticking
together but since salt cant be apart of my diet wonder if I could still use 
low-fat spray I have. I tried the reciepe for
chicken and dumplins in the slow cooker  and it came out pretty good! If 
anyone cooks macaroni are spaghetti noodles

using the round glass in water, do you care to share how?

On Sat, 10/4/14, cookinginthedark-requ...@acbradio.org 
cookinginthedark-requ...@acbradio.org wrote:


Subject: Cookinginthedark Digest, Vol 61, Issue 4
To: cookinginthedark@acbradio.org
Date: Saturday, October 4, 2014, 9:00 AM

Send Cookinginthedark mailing list
submissions to
cookinginthedark@acbradio.org

To subscribe or unsubscribe via the World Wide Web, visit
http://acbradio.org/mailman/listinfo/cookinginthedark
or, via email, send a message with subject or body 'help'
to
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You can reach the person managing the list at
cookinginthedark-ow...@acbradio.org

When replying, please edit your Subject line so it is more
specific
than Re: Contents of Cookinginthedark digest...


Today's Topics:

   1.  zucchini spaghetti (RJ)
   2. Re:  zucchini spaghetti
(Laury-Johnson, Shawnese (LARA))
   3. Re:  Incuction cooking Chicken
finger or tenders
  (elf.f...@gmail.com)
   4. Re:  Cabbage/hamburger. Magnetic
hot plate (elf.f...@gmail.com)
   5.  Beer chili (sayegh.m...@gmail.com)
   6. Re:  Beer chili (Colleen)


--

Message: 1
Date: Fri, 03 Oct 2014 14:29:57 -0400
From: RJ rjf...@verizon.net
To: citd cookinginthedark@acbradio.org
Subject: [CnD] zucchini spaghetti
Message-ID: E1F4B41E3A3741868FB1478386FD936F@owner5miy836vl
Content-Type: text/plain; format=flowed;
charset=Windows-1252;
reply-type=original

Today on my Duztop induction hot plate I will be
making  zucchini spaghetti.
First I will take my julienne peeler and peel the zucchini
into spaghetti
like strips. Than I will add a little olive oil into my
skillet, chop up
some garlic and heat it thru on my induction hot plate. Put
in the spaghetti
and cook it for a few minutes, adding a little salt and hot
crushed and
black pepper and have a quick and easy meal.
RJ


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Message: 2
Date: Fri, 3 Oct 2014 18:32:16 +
From: Laury-Johnson, Shawnese (LARA) laury-johns...@michigan.gov
To: cookinginthedark@acbradio.org
cookinginthedark@acbradio.org,
RJ rjf...@verizon.net
Subject: Re: [CnD] zucchini spaghetti
Message-ID:
a9ebd95c330641a5844149f294689...@bl2pr09mb0180.namprd09.prod.outlook.com

Content-Type: text/plain; charset=us-ascii

Where can I purchase a julienne peeler?

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of RJ via Cookinginthedark
Sent: Friday, October 03, 2014 2:30 PM
To: citd
Subject: [CnD] zucchini spaghetti

Today on my Duztop induction hot plate I will be
making  zucchini spaghetti.
First I will take my julienne peeler and peel the zucchini
into spaghetti like strips. Than I will add a little olive
oil into my skillet, chop up some garlic and heat it thru on
my induction hot plate. Put in the spaghetti and cook it for
a few minutes, adding a little salt and hot crushed and
black pepper and have a quick and easy meal.
RJ


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Message: 3
Date: Fri, 3 Oct 2014 18:20:42 -0500
From: elf.f...@gmail.com
To: cookinginthedark@acbradio.org
cookinginthedark@acbradio.org,
RJ rjf...@verizon.net
Subject: Re: [CnD] Incuction cooking Chicken finger or
tenders
Message-ID: 

Re: [CnD] pod casts

[rebecca manners via Cookinginthedark]

I get the same results with my iPhone. I have tried searching by the address 
and just by putting in cooking in the dark, cookinginthedark and cooking. 
The last brought up several podcasts but no cooking in the dark. Any ideas?



Thanks,

Becky


-Original Message- 
From: William Porter via Cookinginthedark

Sent: Thursday, September 25, 2014 2:59 PM
To: cookinginthedark@acbradio.org ; 'Steve Stewart'
Subject: Re: [CnD] pod casts

I have tried the link below several times and have not been able to download
any Cooking in the Dark podcasts.  I've also tried searching for Cooking in
the Dark from the new Stream and get no results found.
Bill


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Steve Stewart via Cookinginthedark
Sent: Thursday, September 25, 2014 12:12 PM
To: cookinginthedark@acbradio.org; Amanda Wilson
Subject: Re: [CnD] pod casts

yes, cooking in the dark has a pod cast. the address is;
cookinginthedark.libsyn.com/rss

I do not know about the new victor screen
Steve Stewart
CnD moderator.
-Original Message- 
From: Amanda Wilson via Cookinginthedark

Sent: Thursday, September 25, 2014 1:04 PM
To: Cooking in the Dark
Subject: [CnD] pod casts

Does  cooking  in the dark  have a pod cast?
If so, what is the  address or  how do you search for  it on the new  update

on the new victor  stream?
Thanks,
Amanda Happiness is a Golden Retriever with a big fan fluffy tail.
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Re: [CnD] wanting frozen cauliflower inspiration

[rebecca manners via Cookinginthedark]

I've heard you can make mock mashed potatoes with it but have never tried 
that. Anybody ever tried making cauliflower mashed potatoes?


Becky

-Original Message- 
From: Nancy Martin via Cookinginthedark

Sent: Wednesday, September 24, 2014 8:58 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] wanting frozen cauliflower inspiration

Hi everyone,
I have some frozen cauliflower I need to cook but I'm all out of
inspiration. I'd really appreciate any recipes and/or your ideas. I can't
speak for anyone else, but at times the same recipes get boring.
Thanks much,
Nancy Martin

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Re: [CnD] braille overlays for microwavesDoes anyone know of any braille overlays for microwaves?

[Rebecca Manners via Cookinginthedark]

I don't know about overlays. I always use a braille labeler and dymo tape. 

Just a suggestion,

Becky



Sent from my iPhone

 On Sep 13, 2014, at 6:39 PM, jan brown via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 
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Re: [CnD] electric stoves

[rebecca manners via Cookinginthedark]

When I worked with an electric stove, I had the same model you just 
described.


Does yours also have a built-in timer?

Becky

-Original Message- 
From: John Kolwick via Cookinginthedark

Sent: Sunday, September 07, 2014 2:55 PM
To: cookinginthedark@acbradio.org ; Steve Stewart
Subject: Re: [CnD] electric stoves

First it will depend up on your particular model but on mind, you
touch the bake button and then there are up and down temperature buttons.
You touch the up button to reach the desired temperature.  Each time you tap
it, it will increase by 5DGS.  You can use bump dots, dymo tape or other
marking methods.  The default temp on my oven is 350DGs when you turn it on.
Again your oven may be different.  good luck, on my model I should also
mention there is also  buttons for broil, clean and clock setting.



-Original Message- 
From: Steve Stewart via Cookinginthedark

Sent: Sunday, September 07, 2014 1:19 PM
To: cookiginthedark
Subject: [CnD] electric stoves

on the electric stoves, how do you turn the oven on? I know that they have
the digial setting, but was wondering how to turn them on.

Steve Stewart
CnD Moderator
Email; cookda...@suddenlink.net
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Re: [CnD] Cookinginthedark Digest, Vol 60, Issue 7

[rebecca manners via Cookinginthedark]

I've heard of using straws for that purpose.

Several years ago, my family and I visited a working old-fashioned village 
in Ohio. In one of the shops there, I was able to buy a broom-like object 
which was designated as a cake tester. This way, there was no need to break 
straws from an actual broom. I must have thought that pretty neat because I 
bought three--one for each grandmother and one for myself.


Becky

-Original Message- 
From: Sandy via Cookinginthedark

Sent: Wednesday, September 03, 2014 10:44 PM
To: cookinginthedark@acbradio.org ; 'Jessica D'
Subject: Re: [CnD] Cookinginthedark Digest, Vol 60, Issue 7

The toothpick test works best, and you can buy metal cake testers; years
ago, my mom and perhaps your gramma would buy a new broom, and remove a few
of the straws, and keep them with the baking supplies, and use them as cake
testers.


Courage is fear that has said its prayers!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jessica D via Cookinginthedark
Sent: Wednesday, September 03, 2014 9:59 AM
To: cookinginthedark@acbradio.org; rebecca manners
Subject: Re: [CnD] Cookinginthedark Digest, Vol 60, Issue 7

Could you try stabbing cakes and such with a fork to tell whether the item
is done or not? Just another idea.

Sent from my iPhone


On Sep 3, 2014, at 10:46 AM, rebecca manners via Cookinginthedark

cookinginthedark@acbradio.org wrote:


Hi.

Welcome to the list.  My name is Becky, and I am from Georgia.

As far as baking goes, your timer is a great tool. You can also touch most

baked goods to tell when they are done. Cakes, for example, often spring
back when pressed very lightly with the fingers. You can also use
toothpicks, knives, or skewers to test doneness. Usually, if the toothpick,
knife, or whatever you are using comes out clean, the food is done.


I hope that helps and hope you enjoy being on the list.

Becky

-Original Message- From: betty hatton via Cookinginthedark
Sent: Monday, September 01, 2014 9:38 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Cookinginthedark Digest, Vol 60, Issue 7

hello I am new here to cooking in the dark I hope to get some recipes and

share ideals of how you bake with vision issues. my name is betty from
Alabama. I have not done any baking since my vision impairment. I do use a
timer for hamburgers and chops, I cook baking in a microwave. I would like
to try baking again but my oven would really heat my house up so I hope to
learn some easy quick baking again that would not take a long time.


On Mon, 9/1/14, cookinginthedark-requ...@acbradio.org

cookinginthedark-requ...@acbradio.org wrote:


Subject: Cookinginthedark Digest, Vol 60, Issue 7
To: cookinginthedark@acbradio.org
Date: Monday, September 1, 2014, 9:00 AM

Send Cookinginthedark mailing list
submissions to
   cookinginthedark@acbradio.org

To subscribe or unsubscribe via the World Wide Web, visit
   http://acbradio.org/mailman/listinfo/cookinginthedark
or, via email, send a message with subject or body 'help'
to
   cookinginthedark-requ...@acbradio.org

You can reach the person managing the list at
   cookinginthedark-ow...@acbradio.org

When replying, please edit your Subject line so it is more specific
than Re: Contents of Cookinginthedark digest...


Today's Topics:

  1. Re:  Cutting Things (Betty
Emmons)
  2. Re:  Mace and Nutmeg. (Betty
Emmons)
  3. Re:  mats (Betty Emmons)
  4. Re:  mats (Betty Emmons)


--

Message: 1
Date: Mon, 1 Sep 2014 10:35:55 -0500
From: Betty Emmons bettycemm...@gmail.com
To: cookinginthedark@acbradio.org,
Charles Rivard
   wee1s...@fidnet.com
Subject: Re: [CnD] Cutting Things
Message-ID: 65313120F8284BA4AF0C2E38E3C7C989@owner0001
Content-Type: text/plain; format=flowed; charset=iso-8859-1;
   reply-type=response

I think the knife cuts so fast that if you hold it in position you
should be able to cut. I however, have never used one however. I am
thinking back to when I could see.
Betty Emmons
- Original Message - From: Charles Rivard via
Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org;
Claudia claudiadr2...@gmail.com
Sent: Monday, September 01, 2014 3:41 AM
Subject: Re: [CnD] Cutting Things



Use clean fingers as a guide if there isn't any

frosting or other stuff

you don't want disturbed by fingering.  Another

idea is to use a pizza

wheel on stuff other than pizza.  Cutting fudge is

a lot easier than with

a knife.

Speaking of cutting things, I've got questions about

electric carving

knives.  I've often thought of buying one so that

I could slice ham or

roasts more easily than using my electric meat

slicer.  My slicer will cut

a boneless ham into luncheon meat thickness or thinner,

and it does so

uniformly.  An electric knife would be handy once

in a while if, I, as a

blind person, can safely use

Re: [CnD] Cookinginthedark Digest, Vol 60, Issue 7

[rebecca manners via Cookinginthedark]

Hi.

Welcome to the list.  My name is Becky, and I am from Georgia.

As far as baking goes, your timer is a great tool. You can also touch most 
baked goods to tell when they are done. Cakes, for example, often spring 
back when pressed very lightly with the fingers. You can also use 
toothpicks, knives, or skewers to test doneness. Usually, if the toothpick, 
knife, or whatever you are using comes out clean, the food is done.


I hope that helps and hope you enjoy being on the list.

Becky

-Original Message- 
From: betty hatton via Cookinginthedark

Sent: Monday, September 01, 2014 9:38 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Cookinginthedark Digest, Vol 60, Issue 7

hello I am new here to cooking in the dark I hope to get some recipes and 
share ideals of how you bake with vision issues. my name is betty from 
Alabama. I have not done any baking since my vision impairment. I do use a 
timer for hamburgers and chops, I cook baking in a microwave. I would like 
to try baking again but my oven would really heat my house up so I hope to 
learn some easy quick baking again that would not take a long time.


On Mon, 9/1/14, cookinginthedark-requ...@acbradio.org 
cookinginthedark-requ...@acbradio.org wrote:


Subject: Cookinginthedark Digest, Vol 60, Issue 7
To: cookinginthedark@acbradio.org
Date: Monday, September 1, 2014, 9:00 AM

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than Re: Contents of Cookinginthedark digest...


Today's Topics:

   1. Re:  Cutting Things (Betty
Emmons)
   2. Re:  Mace and Nutmeg. (Betty
Emmons)
   3. Re:  mats (Betty Emmons)
   4. Re:  mats (Betty Emmons)


--

Message: 1
Date: Mon, 1 Sep 2014 10:35:55 -0500
From: Betty Emmons bettycemm...@gmail.com
To: cookinginthedark@acbradio.org,
Charles Rivard
wee1s...@fidnet.com
Subject: Re: [CnD] Cutting Things
Message-ID: 65313120F8284BA4AF0C2E38E3C7C989@owner0001
Content-Type: text/plain; format=flowed;
charset=iso-8859-1;
reply-type=response

I think the knife cuts so fast that if you hold it in
position you should be
able to cut. I however, have never used one however. I am
thinking back to
when I could see.
Betty Emmons
- Original Message - 
From: Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org;
Claudia claudiadr2...@gmail.com
Sent: Monday, September 01, 2014 3:41 AM
Subject: Re: [CnD] Cutting Things



Use clean fingers as a guide if there isn't any

frosting or other stuff

you don't want disturbed by fingering.  Another

idea is to use a pizza

wheel on stuff other than pizza.  Cutting fudge is

a lot easier than with

a knife.

Speaking of cutting things, I've got questions about

electric carving

knives.  I've often thought of buying one so that

I could slice ham or

roasts more easily than using my electric meat

slicer.  My slicer will cut

a boneless ham into luncheon meat thickness or thinner,

and it does so

uniformly.  An electric knife would be handy once

in a while if, I, as a

blind person, can safely use it.  Questions:

Do they have an adjustable

guide that can be used to make uniform slices?

Can a blind person follow

along a bone to cleanly carve from a ham or chicken,

turkey, or other food

containing a bone?  I would like to hear from

blind people who have used

one and their thoughts, tips and tricks before I

consider purchasing one,

and what I should look for in an electric knife.

Even if I do not get

one, I will find it interesting reading.  Thanks.

---
Be positive!  When it comes to being defeated, if

you think you're

finished, you! really! are! finished!
- Original Message - 
From: Claudia via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org;

'Nicole Massey'

ny...@gypsyheir.com
Sent: Sunday, August 31, 2014 9:12 PM
Subject: [CnD] Cutting Things



Hi All,

Do you have suggestions for cutting pastries, such

as brownies or cookie

bars, as a totally blind person?
Thanks.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]

On

Behalf Of Nicole Massey via Cookinginthedark
Sent: Sunday, August 31, 2014 8:34 PM
To: cookinginthedark@acbradio.org;

'Kimsan'

Subject: Re: [CnD] new member, intro and quick real

stupid question


Welcome to the list. You'll get a lot of great

recipes and techniques

here.
Sorry, but my only pork chop recipes are either

oven or electric skillet

recipes, though the basic 

Re: [CnD] cooking tips

[rebecca manners via Cookinginthedark]

You could time your meat. I usually have someone around to double check 
when I am browning hamburger meat, for example. I have recently discovered, 
however, that it takes about seven to eight minutes by my timer to brown 
hamburger meat on high heat.


I hope that makes sense.

Becky



-Original Message- 
From: Kimsan via Cookinginthedark

Sent: Tuesday, September 02, 2014 2:15 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] cooking tips

First, thank you to all that welcomed me with open arms.  I hesitated to
post my questions as in my part of the world, peoples view being blind, one
cannot achieve much, let alone cook. I'm doubted for just aboot everything
lol.  Here is my question, which I hope will not insult anyone, but before I
lost lots of hearing in the past couple of years, I have always used what
folks told me back in the day as it relates to cooking things on the stove
i.e George formen to listen out for the sizzling and popping, and  that when
the sizzling and popping calms down the meats are ready, so my question is
whether if you are hard of hearing or not, how do you know if something is
fully cooked when you cannot see the color of the said product being cooked,
this is just not for cooking on the George formen grill, or cooking bacon on
the stove, I've always wondered about baking chicken/porkchops as well.
Right now, I have my daughter double check lol, but one day she might be off
somewhere and I am here to double check myself.



Thanks.

Success is the result of perfection, hard work, learning from failure,
loyalty and persistence. Colin Powell



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Re: [CnD] new member, intro and quick real stupid question

[Rebecca Manners via Cookinginthedark]

Hi. 
Welcome to the list. I hope you enjoy your time here. 

My personal preference would be to cook a meat like bacon or sausage before 
putting it in the slow cooker. I've never used bacon in a slow cooker, but most 
casseroles, soups, etc. which use meats like bacon instruct you to cook the 
bacon first. 

Just my thoughts,
Becky


Sent from my iPhone

 On Aug 31, 2014, at 6:20 PM, Kimsan via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Hi folks:
 
 I learned of this list after a buddy sent me a recipie for the slow cooker.
 
 I, will not come on here and pretend to be the greatest cook, let alone a
 good cook. I was married for 9 years where my wife did all the cooking.  Now
 that I am divorced cooking for our 3 kids daily, its time to improve my
 cooking skills. I do not have a stove with a working oven, so until I can
 get one, I am using a slow cooker.
 
 I've googled tons of recipies for the slow cooker, and if anyone has any
 suggestions to broaden my horizons let's hear them, but here's the stupid
 question.
 
 I want to make a breakfast caseroll and some of these recipies call for
 stuff like bacon, so the slow cooker, one must just throw everything in
 there and be gone for several hours; however, when wanting to make a
 caseroll using things like bacon or sassages, must I cook them first then
 put them in the crockpot or put them in as is. See, told ya that was stupid
 lol.
 
 Take care.
 
 
 
 Success is the result of perfection, hard work, learning from failure,
 loyalty and persistence. Colin Powell
 
 
 
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Re: [CnD] OT; happy labor day

[rebecca manners via Cookinginthedark]

Same to you. 


Thanks,

Becky

-Original Message- 
From: Steve Stewart via Cookinginthedark 
Sent: Friday, August 29, 2014 9:47 AM 
To: cookiginthedark 
Subject: [CnD] OT; happy labor day 

Happy Labor Day, and be careful if you are traveling. 
Steve Stewart

CnD Moderator
Email; cookda...@suddenlink.net
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Re: [CnD] Cooking with turkey

[Rebecca Manners via Cookinginthedark]

I probably would. Sinceburgers can be made with turkey, you should be able to 
make meat loaf with it. 

Hope that helps,

Becky

Sent from my iPhone

 On Aug 16, 2014, at 3:30 PM, Bill Deatherage via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Hello,
 Has anyone ever made turkey meatloaf? I know people have made turkey chili, 
 what I was wondering about, is would you make the regular recipe but, instead 
 of using beef use turkey? Thank you very much Bill Deatherage
 
 Sent from my iPad
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Re: [CnD] Cooking with turkey

[Rebecca Manners via Cookinginthedark]

Here's my family's recipe for hamburgers. We usually use beef, but turkey can 
easily be substituted.  

2 pounds meat
1 egg
Worcestershire sauce to taste
other seasonings to taste (We have some blends such as hickory and chargrill 
which are good, but you can use plain salt and pepper if you choose.)
Bread or cracker crumbs if desired.

Combine all ingredients. Shape into patties. Bake, fry or grill to desired 
doneness. We like ours well done which takes about thirty minutes in the oven. 

Enjoy,

Becky

Sent from my iPhone

 On Aug 16, 2014, at 4:12 PM, Robin Plitt via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 I would like to know  how t those of you on the list cook turkey burgers.
 
 I don't really like the taste of plain ground turkey, but I could benefit
 from their lower calories and fat content.
 
 Robin
 
 
 On Sat, Aug 16, 2014 at 3:30 PM, Bill Deatherage via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Hello,
 Has anyone ever made turkey meatloaf? I know people have made turkey
 chili, what I was wondering about, is would you make the regular recipe
 but, instead of using beef use turkey? Thank you very much Bill Deatherage
 
 Sent from my iPad
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Re: [CnD] scrambling eggs.

[rebecca manners via Cookinginthedark]

Not much.
I don't usually measure, but recipes I've read usually say one to two 
tablespoons or so.


Hope that helps,

Becky

-Original Message- 
From: Blaine Deutscher via Cookinginthedark

Sent: Friday, August 08, 2014 7:17 PM
To: Cooking in the Dark
Subject: [CnD] scrambling eggs.

Hello there.

I was just wondering if anyone knows how much milk to add when scrambling
eggs?
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Re: [CnD] Crock Pot Recommendations

[rebecca manners via Cookinginthedark]

I have two that I can think of off the top of my head.

Here is one.


SUPER EASY SUPPER
4 boneless skinless chicken breast halves
1 can cream of chicken soup
1/3 cup milk
1 package stuffing mix, with seasoning packet (Stove Top works great)
1 cup water
Salt and pepper to taste
Place chicken in crockpot. Combine soup and milk and pour over chicken.
Combine stuffing, seasoning, and water and spoon over soup and chicken.
Cover and cook on low for 6-8 hours.

I don't remember where I got this recipe, but I have made it several times 
and it is a big hit--even with my family who don't care much for stuffing 
mixes.


Another thing I have noticed is that my stuffing mixes--even stovetop--come 
with the seasoning already mixed in; there is no separate seasoning packet. 
Maybe this is an older recipe?


Enjoy,

Becky


-Original Message- 
From: Tara Fairchild via Cookinginthedark

Sent: Monday, August 04, 2014 8:03 AM
To: cookinginthedark@acbradio.org ; Sandy
Subject: Re: [CnD] Crock Pot Recommendations

So speaking of slow cookers does anybody on here have any good tried and 
true recipes that you would like to share?

Tara

Sent from my iPhone

On Aug 4, 2014, at 4:56 AM, Sandy via Cookinginthedark 
cookinginthedark@acbradio.org wrote:


If it still works, and heats up fine, then, regardless of age, it is still
good, and more than likely, better made than what one buys today!


Courage is fear that has said its prayers!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Suzanne Erb via Cookinginthedark
Sent: Sunday, August 03, 2014 4:22 PM
To: cookinginthedark@acbradio.org; Sherri Crum
Subject: Re: [CnD] Crock Pot Recommendations

Hi,
I thought my CrockPot would be too old to use, but I found that not to be
true at all.  Mine is a 5 quart Rival CrockPot that is approximately 25
years old, and it works like a charm.  Even the finish inside the crock is
still good.  I may get a new one some day, but this one is still working
fine.
Good luck.
Suzanne
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Re: [CnD] Crock Pot Recommendations

[rebecca manners via Cookinginthedark]

Here is the other slow cooker recipe I thought of.  It comes from a cookbook 
called Diabetic Slow Cooker. This book is produced by the editors of 
Diabetic Living.


This is good over rice or mashed potatoes.


Pot Roast and Onions
PREP: 15 minutes SLOW COOK: 8 to 10 hours (low) or 4 to 5 hours (high)

MAKES: 8 servings (3 ounces meat and about 3 tablespoons sauce each)

1 2- to 2 1 / 2 -pound boneless beef chuck pot roast
2 medium onions, cut into wedges
1 8-ounce can tomato sauce
1 / 4 cup water
1 tablespoon yellow mustard
1 to 2 teaspoons prepared horseradish [I omitted this ingredient.]
1 / 2 teaspoon salt
1 / 4 teaspoon black pepper
2 tablespoons flour
2 tablespoons cold water

1. Trim fat from roast. If necessary, cut roast to fit in a 3 1 / 2 - or 
4-quart slow cooker. Place roast in the cooker. Top with onions. In a small 
bowl combine tomato sauce, the 1 / 4 cup water, the mustard, horseradish, 
salt, and pepper; pour over all in cooker.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat 
setting for 4 to 5 hours.
3. Transfer meat and onions to a serving platter; cover to keep warm. For 
sauce, transfer cooking liquid to a small saucepan; skim off fat. In a small 
bowl stir together flour and the 2 tablespoons cold water. Stir into mixture 
in saucepan. Cook and stir over medium heat until thickened and bubbly; cook 
and stir for 1 minute more. Serve the sauce with roast and onions. If 
desired, served with steamed broccoli.
PER SERVING: 170 cal., 5 g total fat (2 g sat. fat), 67 mg chol., 376 mg 
sodium, 5 g carb. (1 g fiber, 1 g sugars), 25 g pro. Exchanges: 3.5 lean 
meat, 0.5 vegetable, 1 fat.



Enjoy,

Becky


-Original Message- 
From: Tara Fairchild via Cookinginthedark

Sent: Monday, August 04, 2014 8:03 AM
To: cookinginthedark@acbradio.org ; Sandy
Subject: Re: [CnD] Crock Pot Recommendations

So speaking of slow cookers does anybody on here have any good tried and 
true recipes that you would like to share?

Tara

Sent from my iPhone

On Aug 4, 2014, at 4:56 AM, Sandy via Cookinginthedark 
cookinginthedark@acbradio.org wrote:


If it still works, and heats up fine, then, regardless of age, it is still
good, and more than likely, better made than what one buys today!


Courage is fear that has said its prayers!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Suzanne Erb via Cookinginthedark
Sent: Sunday, August 03, 2014 4:22 PM
To: cookinginthedark@acbradio.org; Sherri Crum
Subject: Re: [CnD] Crock Pot Recommendations

Hi,
I thought my CrockPot would be too old to use, but I found that not to be
true at all.  Mine is a 5 quart Rival CrockPot that is approximately 25
years old, and it works like a charm.  Even the finish inside the crock is
still good.  I may get a new one some day, but this one is still working
fine.
Good luck.
Suzanne
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Re: [CnD] recipes wanted, please

[rebecca manners via Cookinginthedark]

Here's one.  I don't remember where I got this.

I haven't tried it, but it sounds good.

Hope this helps,

Becky

BLUEBERRY BUCKLE
3/4 c. sugar
1 egg
1/4 c. butter
1/2 c. milk
2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1 c. berries
Mix sugar, butter and egg. Stir in milk, sifted dry ingredients to mixture. 
Blend in berries. Spread in greased and floured 10 square pan.

CRUMB TOPPING:
1/2 c. sugar
1/2 tsp. cinnamon
1/3 c. flour
1/4 c. butter
Mix together and spread over top of cake. Bake about 40 minutes in 350 
degree oven.


-Original Message- 
From: Colleen via Cookinginthedark

Sent: Wednesday, July 16, 2014 3:00 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] recipes wanted, please

Hi everyone,

I have just been given an abundance of frozen blueberries.  I mean, my 
freezer
is bulging with them; so I need some recipes, please.  I have a few recipes, 
but
I need more.  If anyone has any they would like to share, I would be 
eternally

grateful.

Colleen
If you're lucky enough to be Irish, you're lucky enough!









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Re: [CnD] blueberries

[rebecca manners via Cookinginthedark]

With mine, it doesn't say.

In my experience, the recipe will specify thawed or not. If it doesn't, it 
probably doesn’t matter.


Hope that helps,

Becky

-Original Message- 
From: Colleen via Cookinginthedark

Sent: Thursday, July 17, 2014 10:15 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] blueberries

Thanks, Shannon and Becky for the recipes.  I can't wait to try them.  I do 
have

a question, if I may.  Since the blueberries I have are frozen, do I need to
thaw them, or can I use them as is?  I have never dealt much with 
blueberries,

so I haven't a clue.

Colleen
If you're lucky enough to be Irish, you're lucky enough!









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Re: [CnD] classic stuffed cabbage recipe

[rebecca manners via Cookinginthedark]

This recipe sounds good.

Do you have any suggestions for what to substitute for the v-8? My family 
doesn't care for it. Could tomato sauce be used instead?


Thanks,

Becky

-Original Message- 
From: Peggy Fleischer via Cookinginthedark

Sent: Wednesday, July 16, 2014 2:25 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] classic stuffed cabbage recipe

Hello to the list,

Today I made stuffed cabbage. It’s a recipe  that has been passed down in my 
family for at least three generations.
While I was making it I thought about how people down’t make it much anymore 
because they think it is labor intensive and it is a bit however, I have 
figured out a few shortcuts that make it  worth doing.  So, here is my 
recipe and the instructions.


Classic stuffed cabbage:

1 envelope of lipton onion soup mix,
1 large head of cabbage,
1 egg,
1-1/2 cup of white or converted rice raw,
1 lb. hamburger or ground turkey,
1 large can or bottle of vegetable juice such as V8, 48 oz. or more.

Here is what to do:
If the cabbage has a lot of big leaves that stick out take them off. Wash 
the cabbage in cold water and if there is a big core at the bottom cut it 
off so that the cabbage sits flat on your counter.


Put the cabbage in a microwave steamer or a large casserole dish with about 
a cup of water in the bottom.
Put plastic rap over the top if the cabbage sticks up out of your casserole 
dish.

Microwave on high for 12 minutes and let stand to cool.

Meanwhile, Mix the hamburger, onion soup mix, egg and rice in a bole. It 
should feel the consistency of meatloaf mix.
Next, put your cooled cabbage head on a flat counter and feel for the edge 
of the first cabbage leave. Roll down the leaf very carefully as though you 
were rolling down your sock. When you get down as far as the thick core, 
break the leaf off the core with your hand or a knife if you’d rather. I use 
my hands.
Lay the leaf with the thick part facing you. Now take a bit of the rice 
mixture in your hand. You want it about the size and shape of a breakfast 
sausage link.
Lay this at the bottom edge of your leaf, the part that is thick. Roll the 
cabbage leaf over the mixture and tuck in the sides as you would a burrito. 
Continue to roll till you have a little cabbage roll.
Place your roll in a four to  five quart slow cooker or a casserole dish 
like a roaster or a 9x13 baking dish.


repeat this process with the next cabbage leaf till you have used up all 
your rice and meat mixture. Be sure to place your completed roles in the 
slow cooker with the seam side down.
It is okay to make two layers if necessary but looks nice if you face the 
second layer cross wise of your bottom layer.
If you have any small cabbage leaves left over just put them on top of your 
rolls.



After all your rolls are made, pour the whole can or bottle of v8 over the 
top and set your slow cooker to high for  four to five hours. If in an  oven 
or electric roaster, cook at 350 for 1-1/2 hours.


I always get a lot of compliments on this dish if I take to a pot luck. 
Someone always feels it necessary to remark that it is amazing that a blind 
person can make such a complicated dish.  My family loves this . We serve 
with mashed potatoes and peas and good bread.


I hope I’ve explained the instructions clearly and that your family enjoys 
this old world favorite as much as mine does.


Peggy
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Re: [CnD] I Know How to Use the Mandoline Now

[rebecca manners via Cookinginthedark]

Can the mandoline be used to slice meat as well?

Thanks,

Becky

-Original Message- 
From: Shirley Baker via Cookinginthedark

Sent: Thursday, July 10, 2014 3:09 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] I Know How to Use the Mandoline Now

I know how to use this Mandoline now.  You want to use vegetables like
onions, potatoes, carrots, cucumbers and zucchini. There are 3 positions
that you can slice.  The lock position is all the way up to the top away
from the handle.  You can tell what position you are in because it will
click for each one. Position 3 is all the way down toward the handle of this
device. It will be the thickest slice.  I think that's probably where I
would do most of my slicing. Cut the ends off of the vegetable to be sliced.
You want a bowl that has a rim around it. Put the Mandoline on top of the
bowl.  You select your position to slice and then put your vegetable on top
of the platform. Take the finger guard and put it on the vegetable closest
to you. Put your fingers of one hand on each side of the finger guard.  Do
not touch the platform when it is in the unlocked position with your
fingers. I held the handle in my left hand and used the finger guard in my
right hand.  Then once your finger guard is placed in the vegetable, you
slide up toward the opposite end and it will slice, and you repeat this
until all the vegetable is sliced.  You cannot do meats on this and I
wouldn't anyway.  Then when you finish slicing your vegetable, you put the
mandoline in the lock position which is to slide the bar all the way toward
the opposite end of the handle and then I washed both the guard and
mandoline in soapy water, dried it and put it away. If you use it like you
are supposed to, you will not cut yourself, and I think it is really a neat
device and I will use it a lot and I'm glad I bought it.

Shirley


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