Re: [CnD] air fryers?
I have the T-fal Acti-fry and I love it. I have had it for about 5 years and it is very simple to use. Just 2 buttons, on/off and a timer. Shannon - Original Message - From: "Kimsan via Cookinginthedark" <cookinginthedark@acbradio.org> To: <cookinginthedark@acbradio.org> Cc: "Kimsan" <kimsans...@icloud.com> Sent: Monday, January 30, 2017 12:21 PM Subject: [CnD] air fryers? Hi, Does anyone here own an air fryer? If so, since I'm clueless about those, what would you recommend to purchase that is blind friendly, unless air fryers are not to difficult to use to begin with? Respectfully, Kimsan Song kimsans...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Alcohol Substitutes for Cooking
Alcohol Substitutes for Cooking In place of the alcohol required in recipes use the following instead For 1 Tablespoon dry vermouth: use 1 Tablespoon apple juice. For 1 Tablespoon sweet sherry: use 1 Tablespoon apple cider. For 1/4 cup brandy,port wine,rum,sweet sherry,or fruity liqueur: use equal amount unsweetened apple or orange juice plus 1 teaspoon vanilla or other flavored extract. For 1/4 cup red wine: use equal amount red grape juice or cranberry juice. For 1/4 cup white wine: use equal amount white grape juice or apple juice. For 2 Tablespoons amaretto: use 1/4-1/2 teaspoon almond flavored extract (add water or grape juice if you need an equal volume). For 2 Tablespoons bourbon or sherry: use 1-2 teaspoons vanilla extract (add water or grape juice if you need an equal volume). For 2 Tablespoons brandy or rum: use 1/2-1 teaspoon brandy or rum extract (add water or grape juice if you need an equal volume). For 2 Tablespoons Grand Marnier or other orange-flavored liqueur: use 2 Tablespoons unsweetened orange juice concentrate OR 2 Tablespoons orange juice and 1/2 teaspoon orange extract. For 2 Tablespoons Kailua or other coffee/chocolate-flavored liqueur: use 1/2-1 teaspoon chocolate extract plus 1/2-1 teaspoon coffee in 2 Tablespoons water. For 2 Tablespoons sherry or bourbon: use 1 to 2 teaspoons vanilla extract. --- This email is free from viruses and malware because avast! Antivirus protection is active. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] BASIL CHICKEN FOR TWO
BASIL CHICKEN FOR TWO 2 sheets (12 x 18 inches each) heavy-duty aluminum foil 2 boneless, skinless chicken breast halves 1 tablespoon chopped fresh parsley 1 teaspoon grated lemon peel 2 teaspoons fresh basil 1/4 teaspoon salt 1 medium yellow squash, sliced 1/2 medium red bell pepper, cut in rings Freshly ground pepper Preheat oven to 450 degrees or grill to medium high. Place the chicken breasts between two sheets of waxed paper or plastic wrap and pound with the side of a meat mallet or a rolling pin until chicken is of even thickness. Center one chicken breast half on each sheet of aluminum foil. Combine parsley, lemon peel, basil and salt; sprinkle over chicken. Top with yellow squash and red pepper. Sprinkle chicken and vegetables with pepper. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets. Place sealed packets on a cookie sheet and bake for 16 to 18 minutes. If using grill, place sealed packets on grill, cover and cook for 10 to 12 minutes. Makes 2 servings. --- This email is free from viruses and malware because avast! Antivirus protection is active. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] HOBO DINNER for 1
HOBO DINNER for 1 1/4 pound ground beef 1 medium potato sliced 1 medium carrot sliced 2 tablespoons chopped onion 1 sheet heavy alumium foil Shape meat into a patty and place on foil, arrange sliced carrot and potato on top, sprinkle onion salt and pepper. seal foil and place on cookie sheet Bake at 350 degrees for 45 minutes. --- This email is free from viruses and malware because avast! Antivirus protection is active. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Oatmeal CHERRY COBBLER
Oatmeal CHERRY COBBLER 1 cup flour 3/4 cup oatmeal 1 tsp. ground cinnamon 1 cup brown sugar 1/2 cup butter, melted 1 cup sugar (granulated) 1 cup water 3 tablespoons cornstarch 1 tsp. vanilla extract 4 cups pitted cherries Combine flour, oatmeal, cinnamon, brown sugar and butter. Press half of the mixture into an 8 by 8 pan. Cook 1 cup granulated sugar, water, cornstarch and vanilla until very thick. Add cherries and mix thoroughly. Spread into cake pan and top with remaining oatmeal mixture. Bake at 350 degrees for 1 hour. Serve warm topped with vanilla ice cream. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Mac and Cheese in a Mug
Mac and Cheese in a Mug > 1/3 cup pasta 1/2 cup water 1/4 cup 1% milk 1/2 cup shredded cheddar cheese > Combine the pasta and water in a large mug. Microwave on high for two minutes, then stir. If you don't want the water to overflow, just make this in a very large microwaveable bowl. Repeat this for at least 2 to 4 more minutes, stirring at each 2-minute interval. The water should absorb completely and the pasta will be cooked through. Remove it from the microwave and stir in the milk and cheese. Microwave for another minute. > Stir the cheese thoroughly into the pasta and eat up! --- This email is free from viruses and malware because avast! Antivirus protection is active. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] air fryers
I don't have the model number handy right now but I beleive it was the first model by T-Fal. Mine doesn't have a temp control just the 2 raised buttons on/off and timer. Shannon - Original Message - From: "Reinhard Stebner via Cookinginthedark" <cookinginthedark@acbradio.org> To: <cookinginthedark@acbradio.org> Cc: "Reinhard Stebner" <reinhard.steb...@gmail.com> Sent: Monday, March 07, 2016 9:11 PM Subject: Re: [CnD] air fryers Does anyone have a mottle and make for their air fryer? I know one of you talked about the Actifry, but I cannot seem to locate one that does not ahe a digital touch pad itnerface. On 3/7/16, Shannon Hannah via Cookinginthedark <cookinginthedark@acbradio.org> wrote: Jennifer, Sorry for taking so lon to get back to you I don't read my e mails that often. There are only the two buttons on the top of the fryer near the back. they are raised when off and when pushed in they are on. For the timer button you just push it down as many times as and each is one minute. Then like the on off button you push it in all the way and the timer starts. The instructions are really simple and it also came with a nice cookbook. I am not that great at explain things so I hope I didn't screw up. smile Shannon - Original Message - From: "Jennifer Chambers via Cookinginthedark" <cookinginthedark@acbradio.org> To: <cookinginthedark@acbradio.org> Cc: "Jennifer Chambers" <jennile...@gmail.com> Sent: Sunday, March 06, 2016 9:15 PM Subject: Re: [CnD] air fryers Shannon, how does the timer work? I know you said it is raised, but is there a way to set it without vision? Forgive my ignorant question. I've never seen one of these fryers, and have been considering getting one, but didn't know about the timers on them. Jennifer On 3/6/16, Charis Austin via Cookinginthedark <cookinginthedark@acbradio.org> wrote: Before actually using the machine, I read the manual which I got on line. I've made my cooking times based on information I saw in the manual. The unit heats up to 390 degrees. The time chart actually said to cook the French fries for ten minutes. Through experience you will know if the food is done. Charis -Original Message- From: Roberta Simmons via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, March 06, 2016 12:40 PM To: [cookinginthedark@acbradio.org] Cc: Roberta Simmons Subject: Re: [CnD] air fryers Document hello thank you for telling me about your air fryer. I'm really excited and want to get started with the cooking. For frozen food do you follow the package directions? Sent from my iPhone On Mar 5, 2016, at 10:40 PM, Charis Austin via Cookinginthedark <cookinginthedark@acbradio.org> wrote: Hello, Sorry about my slow reply, however, it's been a busy week. We have a Phillips Air Fryer which we are enjoying. We have liked everything we have made in it. Things we have cooked include frozen French fries and onion rings, frozen salmon bergers, and sliced mushrooms with a little olive oil drizeled over them and tossed to make sure they were covered. No oil was added to the other things cooked. There are a number of models, some of which have touch screens. The one we have is easy to use; simply set the timer; let it heat up, and put your food in the basket, and cook. Shake it aobut half-way through cooking. Enjoy! Charis Austin -Original Message- From: Shannon via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, March 05, 2016 7:35 PM To: cookinginthedark@acbradio.org Cc: Shannon Subject: Re: [CnD] air fryers That's great Roberta, I would love to know how you like it. My husband and I sure do. Shannon - Original Message - From: "ROBERTA via Cookinginthedark" <cookinginthedark@acbradio.org> To: <cookinginthedark@acbradio.org> Cc: "ROBERTA" <rlsimmo...@comcast.net> Sent: Saturday, March 05, 2016 6:31 PM Subject: Re: [CnD] air fryers Hi thank you for replying to my question. I have been a member of this list for a long time but I haven't written on the list very often. I didn't think that anyone was going to respond to my question. Today I bought an air fryer at walMart. It is a farberwear one. On the box it said that you needed very little oil to none. I'm very excited to see how it does. Both myself and my husband are trying to lose weight. Thanks again for getting back to me. I will let everyone know how the air fryer works for us. -Original Message- From: Shannon via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, March 05, 2016 7:14 PM To: cookinginthedark@acbradio.org Cc: Shannon Subject: Re: [CnD] air fryers Hi Roberta, I have been using my Actifry for a few years now and I really like it. I only have experience in making home fries though. I have made all kinds of fries with different
Re: [CnD] air fryers
Jennifer, Sorry for taking so lon to get back to you I don't read my e mails that often. There are only the two buttons on the top of the fryer near the back. they are raised when off and when pushed in they are on. For the timer button you just push it down as many times as and each is one minute. Then like the on off button you push it in all the way and the timer starts. The instructions are really simple and it also came with a nice cookbook. I am not that great at explain things so I hope I didn't screw up. smile Shannon - Original Message - From: "Jennifer Chambers via Cookinginthedark" <cookinginthedark@acbradio.org> To: <cookinginthedark@acbradio.org> Cc: "Jennifer Chambers" <jennile...@gmail.com> Sent: Sunday, March 06, 2016 9:15 PM Subject: Re: [CnD] air fryers Shannon, how does the timer work? I know you said it is raised, but is there a way to set it without vision? Forgive my ignorant question. I've never seen one of these fryers, and have been considering getting one, but didn't know about the timers on them. Jennifer On 3/6/16, Charis Austin via Cookinginthedark <cookinginthedark@acbradio.org> wrote: Before actually using the machine, I read the manual which I got on line. I've made my cooking times based on information I saw in the manual. The unit heats up to 390 degrees. The time chart actually said to cook the French fries for ten minutes. Through experience you will know if the food is done. Charis -Original Message- From: Roberta Simmons via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, March 06, 2016 12:40 PM To: [cookinginthedark@acbradio.org] Cc: Roberta Simmons Subject: Re: [CnD] air fryers Document hello thank you for telling me about your air fryer. I'm really excited and want to get started with the cooking. For frozen food do you follow the package directions? Sent from my iPhone On Mar 5, 2016, at 10:40 PM, Charis Austin via Cookinginthedark <cookinginthedark@acbradio.org> wrote: Hello, Sorry about my slow reply, however, it's been a busy week. We have a Phillips Air Fryer which we are enjoying. We have liked everything we have made in it. Things we have cooked include frozen French fries and onion rings, frozen salmon bergers, and sliced mushrooms with a little olive oil drizeled over them and tossed to make sure they were covered. No oil was added to the other things cooked. There are a number of models, some of which have touch screens. The one we have is easy to use; simply set the timer; let it heat up, and put your food in the basket, and cook. Shake it aobut half-way through cooking. Enjoy! Charis Austin -Original Message- From: Shannon via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, March 05, 2016 7:35 PM To: cookinginthedark@acbradio.org Cc: Shannon Subject: Re: [CnD] air fryers That's great Roberta, I would love to know how you like it. My husband and I sure do. Shannon - Original Message - From: "ROBERTA via Cookinginthedark" <cookinginthedark@acbradio.org> To: <cookinginthedark@acbradio.org> Cc: "ROBERTA" <rlsimmo...@comcast.net> Sent: Saturday, March 05, 2016 6:31 PM Subject: Re: [CnD] air fryers Hi thank you for replying to my question. I have been a member of this list for a long time but I haven't written on the list very often. I didn't think that anyone was going to respond to my question. Today I bought an air fryer at walMart. It is a farberwear one. On the box it said that you needed very little oil to none. I'm very excited to see how it does. Both myself and my husband are trying to lose weight. Thanks again for getting back to me. I will let everyone know how the air fryer works for us. -Original Message- From: Shannon via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, March 05, 2016 7:14 PM To: cookinginthedark@acbradio.org Cc: Shannon Subject: Re: [CnD] air fryers Hi Roberta, I have been using my Actifry for a few years now and I really like it. I only have experience in making home fries though. I have made all kinds of fries with different oils and spices. I have cut the potatoes in different sizes and shapes but ultimately we like the french fry cut. I bought a potato chipper from Amazon which works great. On thing I found is a tablespoon of oil is too much, I use less. If frying frozen foods the one tablespoon may be needed, I don't know. There is only 2 buttons on it: start and stop and a timer, they are both raised. Hope this helps. Shannon - Original Message - From: "Roberta Simmons via Cookinginthedark" <cookinginthedark@acbradio.org> To: <cookinginthedark@acbradio.org> Cc: "Roberta Simmons" <rlsimmo...@comcast.net> Sent: Thursday, March 03, 2016 7:28 PM Subject: [CnD] air fryers Does any one have any experience with an air fryer? _
[CnD] MACARONI AND BEEF (Quick and Easy)
MACARONI AND BEEF (Quick and Easy) 1-1/2 pounds lean ground beef 2 cups uncooked macaroni 1/2 medium onion, chopped 1 can (4 ounces) sliced mushrooms, drained 1 can (16 ounces) whole-kernel corn, drained 2 cans (10-3/4 ounces each) condensed tomato soup Salt and pepper Directions: In skillet, brown ground beef; drain well. Put into Crock-Pot. Cook macaroni according to package directions until barely tender; drain well. Add macaroni and remaining ingredients to Crock-Pot. Stir just enough to blend. Cover and cook on Low for 7 to 9 hours or on High for 3 to 4 hours. --- This email is free from viruses and malware because avast! Antivirus protection is active. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Crockpot Cheese & Macaroni
Crockpot Cheese & Macaroni Rich and creamy and so delicious, plain macaroni never had it so good! 16 oz. box elbow macaroni; cooked, drained 3 cup shredded cheddar cheese 12 oz. can evaporated milk 1 1/2 cup milk 3 eggs 1/4 cup butter Butter inside of crockpot to prevent sticking. Mix all ingredients in crockpot. Cook on HIGH 30 minutes. Turn on LOW for 2 hours. >From Lazy Gourmets --- This email is free from viruses and malware because avast! Antivirus protection is active. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] potato cutters - Re: air fryers
The potato chipper I bought from Amazon was the smaller one. There was another one which was for large potatoes. The one I have can handle a fairly large potato though. HTH Shannon - Original Message - From: "Charles Rivard via Cookinginthedark" <cookinginthedark@acbradio.org> To: <cookinginthedark@acbradio.org> Cc: "Charles Rivard" <wee1s...@fidnet.com> Sent: Sunday, March 06, 2016 7:04 AM Subject: [CnD] potato cutters - Re: air fryers Will your potato chipper handle large potatos? All of the French Fry cutters that I have seen will only work with short and not-very-fat potatos. I would like to get long and thin fries, about the thickness of what you get at McDonald's. The ones that I have seen are also very difficult to work with as far as pressing the potato through the cutters. If anyone knows all of the info that I need to obtain a French Fry cutter that will suit my needs, I would appreciate it. Another option might be a French Fry cutter for my Hamilton Beach Big Mouth food processor. If anyone has one of these, I'd like to know your thoughts on this specific item. While we're on the subject of cutting potatos, does anyone have a good method for making home made potato chips? I like them thin and crispy, not like the thick Kettle chips, but thin, the way that Lays potato chips are made, or Pringles. Thanks. If you think you're finished, you! really! are! finished!! -----Original Message- From: Shannon via Cookinginthedark Sent: Saturday, March 05, 2016 6:13 PM To: cookinginthedark@acbradio.org Cc: Shannon Subject: Re: [CnD] air fryers Hi Roberta, I have been using my Actifry for a few years now and I really like it. I only have experience in making home fries though. I have made all kinds of fries with different oils and spices. I have cut the potatoes in different sizes and shapes but ultimately we like the french fry cut. I bought a potato chipper from Amazon which works great. On thing I found is a tablespoon of oil is too much, I use less. If frying frozen foods the one tablespoon may be needed, I don't know. There is only 2 buttons on it: start and stop and a timer, they are both raised. Hope this helps. Shannon - Original Message - From: "Roberta Simmons via Cookinginthedark" <cookinginthedark@acbradio.org> To: <cookinginthedark@acbradio.org> Cc: "Roberta Simmons" <rlsimmo...@comcast.net> Sent: Thursday, March 03, 2016 7:28 PM Subject: [CnD] air fryers Does any one have any experience with an air fryer? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] air fryers
That's great Roberta, I would love to know how you like it. My husband and I sure do. Shannon - Original Message - From: "ROBERTA via Cookinginthedark" <cookinginthedark@acbradio.org> To: <cookinginthedark@acbradio.org> Cc: "ROBERTA" <rlsimmo...@comcast.net> Sent: Saturday, March 05, 2016 6:31 PM Subject: Re: [CnD] air fryers Hi thank you for replying to my question. I have been a member of this list for a long time but I haven't written on the list very often. I didn't think that anyone was going to respond to my question. Today I bought an air fryer at walMart. It is a farberwear one. On the box it said that you needed very little oil to none. I'm very excited to see how it does. Both myself and my husband are trying to lose weight. Thanks again for getting back to me. I will let everyone know how the air fryer works for us. -----Original Message- From: Shannon via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, March 05, 2016 7:14 PM To: cookinginthedark@acbradio.org Cc: Shannon Subject: Re: [CnD] air fryers Hi Roberta, I have been using my Actifry for a few years now and I really like it. I only have experience in making home fries though. I have made all kinds of fries with different oils and spices. I have cut the potatoes in different sizes and shapes but ultimately we like the french fry cut. I bought a potato chipper from Amazon which works great. On thing I found is a tablespoon of oil is too much, I use less. If frying frozen foods the one tablespoon may be needed, I don't know. There is only 2 buttons on it: start and stop and a timer, they are both raised. Hope this helps. Shannon - Original Message - From: "Roberta Simmons via Cookinginthedark" <cookinginthedark@acbradio.org> To: <cookinginthedark@acbradio.org> Cc: "Roberta Simmons" <rlsimmo...@comcast.net> Sent: Thursday, March 03, 2016 7:28 PM Subject: [CnD] air fryers Does any one have any experience with an air fryer? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] air fryers
Hi Roberta, I have been using my Actifry for a few years now and I really like it. I only have experience in making home fries though. I have made all kinds of fries with different oils and spices. I have cut the potatoes in different sizes and shapes but ultimately we like the french fry cut. I bought a potato chipper from Amazon which works great. On thing I found is a tablespoon of oil is too much, I use less. If frying frozen foods the one tablespoon may be needed, I don't know. There is only 2 buttons on it: start and stop and a timer, they are both raised. Hope this helps. Shannon - Original Message - From: "Roberta Simmons via Cookinginthedark" <cookinginthedark@acbradio.org> To: <cookinginthedark@acbradio.org> Cc: "Roberta Simmons" <rlsimmo...@comcast.net> Sent: Thursday, March 03, 2016 7:28 PM Subject: [CnD] air fryers Does any one have any experience with an air fryer? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] CANNOLI PUDDING
OMG Helen this sounds delicious. Shannon - Original Message - From: "Helen Whitehead via Cookinginthedark" <cookinginthedark@acbradio.org> To: "cooking-in-the-dark" <cookinginthedark@acbradio.org> Cc: "Helen Whitehead" <hwhiteh...@cogeco.ca> Sent: Friday, February 19, 2016 11:35 AM Subject: [CnD] CANNOLI PUDDING CANNOLI PUDDING 1 (15 oz.) carton ricotta cheese 1/4 cup miniature semisweet chocolate chips 1/4 cup chopped pecans 1/4 cup chopped maraschino cherries 3 tablespoons sugar 3 tablespoons whipping cream whole maraschino cherries (optional) In a mixing bowl, beat ricotta cheese until smooth. Stir in the chocolate chips, pecans, cherries, sugar, and cream. Spoon into dessert dishes. Refrigerate until serving. Garnish with whole cherries if desired. Servings: 4 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] GREAT PUMPKIN COOKIES
GREAT PUMPKIN COOKIES 4 cups unsifted flour 2 cups oatmeal 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon salt 1 1/2 cups oil 1/2 cup white sugar 2 cups brown sugar 1 egg 1 teaspoon vanilla 1 1/2 cups canned pumpkin 1/2 cup nuts 1/2 cup raisins Method 1. Combine flour, oatmeal, spices, and salt. 2. Set aside. 3. Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes. 4. Add 1/4 cup canned pumpkin and mix 1 minute more. 5. Add the remaining flour and pumpkin alternately. 6. Stir in nuts and raisins. 7. Drop by rounded teaspoonfuls onto lightly greased baking sheets. 8. Bake at 350 degrees for 15 to 20 minutes or until firm and lightly browned. 9. Makes about 5 dozen cookies. Notes: 1. Unbaked dough can be frozen in air tight container. 2. Thaw in refrigerator and bake as directed. --- This email is free from viruses and malware because avast! Antivirus protection is active. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] My Best Sour Cream Cake
I got the following cake recipe from a Canadian cooking show. I have made this recipe twice once as cupcakes and the other a cake. It is my favorite white cake recipe now. It is very light and fluffy. I think the key is in stirring in the dry ingredients. The recipe calls for butter but I made it with becel margarine. I will try it sometime with butter just to compare, although I don think it could get much better. Shannon My Best Sour Cream Cake Half cup butter 1 cup sugar two eggs half teaspoon vanilla 2 teaspoons baking powder Half teaspoon baking soda Quarter teaspoon salt One and a half cups of flour 1 cup sour cream Beat with mixer: butter, sugar and vanilla. Add eggs and beat Combine dry ingredients Mix dry to wet alternately with sour cream using a spoon. Bake at 350. Cupcakes take about 15 minutes. Sent from Shannon's iPhone. --- This email is free from viruses and malware because avast! Antivirus protection is active. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] garden veggie casserole
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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chocolate chip cooky recipe and a tip of using cornstarch to soften them
I think I posted the recipe. Chocolate Chip Cookies 1/2 cup butter 1/2 cup brown sugar 1/4 cup white sugar 1 egg 1 teaspoon vanilla 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup flour 1 tablespoon corn starch 1 cup chocolate chips Preheat oven to 350. Beat together with spoon butter, sugars, vanilla and egg. Then stir in dry ingredients. Fold in chocolate chips. Drop on ungreased cookie sheet by teaspoons. Bake for 8 to 10 minutes. I always double recipe. I bake the cookies on middle rack of oven. I leave the cookies on pan for 1 minute before removing. The center of the cookies when first taken out of the oven should feel very soft but not wet to the touch. HTH - Original Message - From: Sandy via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Steve Stewart' cookda...@suddenlink.net Sent: Tuesday, April 14, 2015 8:08 AM Subject: [CnD] Chocolate chip cookie recipe and a tip of using cornstarch to soften them awhile ago, someone gave a recipe, one which was over 30 years old, a family favorite, and a tip of adding a tablespoon, I believe, of cornstarch to keep the cookies soft; I somehow deleted the e-maill; could she kindly repost? thanks. Sandy it was for chocolate chip cookies. Fear is just excitement in need of an attitude adjustment! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Steve Stewart via Cookinginthedark Sent: Friday, September 05, 2014 5:09 AM To: cookinginthedark@acbradio.org; Charles Rivard Subject: Re: [CnD] how to get the podcasts? it is; cookinginthedark.libsyn.com/rss -Original Message- From: Charles Rivard via Cookinginthedark Sent: Thursday, September 04, 2014 9:52 PM To: cooking in the dark list Subject: [CnD] how to get the podcasts? I now have a podcatcher on my iPhone and it is an easily used one. So, can someone give the URL from which I can get the Cooking In The Dark automatically downloaded onto my storage medium? I've heard it mentioned on the show, but can't enter it as fast as Dale gives it. Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Presto pizza cooker
Nicole, could you tell me how well you like your Presto pizza cooker? For example, do you prefer it to the oven? I have been looking at pizza cookers. Shannon - Original Message - From: Nicole Massey via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Nancy Martin' nm72...@gmail.com Sent: Wednesday, February 04, 2015 10:28 AM Subject: Re: [CnD] making mini-pizzas I've found that for a great mini-pizza you can't go wrong with English muffins. You can use either the normal ones or the multi-grain ones. You might think they'd be a bit to bready, but the way they cook gets you that hand tossed crust mouth feel, and they're far easier to make than trying to make your own dough. You can use either pizza sauce or a meatless spaghetti sauce on them, with shredded mozzarella and your choice of toppings. I cook mine in my Presto pizza cooker and they take about fifteen minutes from cold to done. These are a great size for kids too. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin via Cookinginthedark Sent: Wednesday, February 04, 2015 10:23 AM To: cookinginthedark@acbradio.org; blindrecipeexcha...@yahoogroups.com Subject: [CnD] making mini-pizzas Hi everyone, I'm considering making mini-pizzas. I thought regular muffin pans would be easiest. I'd be grateful for your experiences and your thoughts. Thanks much, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] banana-nut bread
Below is a recipe my wife uses and it turns out great! Banana Nut Bread 1 package yellow cake mix 1 small instant banana cream pudding ¼ cup vegetable oil 4 eggs 1 cup water 3 mashed bananas ¾ cup chopped pecans Preheat to 350. Mix first 5 items in large bowl. Beat on medium for 2 mins. Add bananas. Stir in nuts. Grease 13 x 9 pan. Bake on 350 for 50-60 mins until toothpick comes out clean. Steve and Shannon Cook Today I married my best friend. The one that I laugh with, live for, love. October 11, 2003 -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kerry Friddell via Cookinginthedark Sent: Friday, December 05, 2014 3:53 PM To: cookinginthedark@acbradio.org Subject: [CnD] banana-nut bread If someone has the recipe for banana-nut bread made with a yellow cake mix, I would appreciate having it. Thanks, Kerry Kerry Friddell 713-774-4913 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Rum Balls
Rum Balls 1/2 cups vanilla wafer crumbs 2 tablespoons cocoa 3 tablespoons white corn syrup 1 cup powdered sugar 1 cup chopped pecans 1/4 to 1/2 cup rum (to taste) powdered sugar Combine vanilla wafer crumbs, cocoa, corn syrup and sugar and mix well. Add nuts and rum and mix well. Shape into bite-size balls and roll in confectioners sugar. From: www.northpole.com --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Fluffy Shortbread Cookies
Fluffy Shortbread Cookies 1 cup butter (margarine does NOT work), softened 1/2 cup icing sugar 1 1/2 cups flour small jar maraschino cherries Preheat oven to 325 degrees. Beat ingredients together until light and fluffy (usually 5 or more minutes). Drop by teaspoonful on ungreased cookie sheet. Top with maraschino cherry. Bake for 8 to 10 minutes. --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Great Grandmothers Sugar Cookies
Great Grandmothers Sugar Cookies 2 cups sugar 2 eggs 2 teaspoons lemon juice 2 teaspoons nutmeg 1 cup shortening 1 cup sour cream 4 cups flour 1 teaspoon baking powder 1 teaspoon soda 1 teaspoon salt When ready to bake, preheat oven to 350 degrees. Combine all ingredients. Chill over night. Roll to 1/4 inch thickness, cut your shapes. Bake for 8 to 10 minutes. From: www.northpole.com --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Melting Shortbread
Melting Shortbread 3 cups flour 1/2 cup cornstarch 1 cup icing sugar 1 pound butter, room temperature Preheat oven to 325 degrees. Cream butter and sugar together thoroughly until creamed. Sift flour and cornstarch into butter and sugar mixture. Whip together with electric mixer until fluffy. Either drop from a tablespoon or add a little more flour and knead until it can be rolled. Bake 8 to 10 minutes or until light brown around edges. May be decorated with sugar sprinkles or candied cherries, or both if you want to get fancy. From: www.northpole.com --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Christmas Ginger Snaps
Christmas Ginger Snaps 1/2 cup shortening 1 cup sugar 1 egg 1/3 cup molasses 2 cups flour 2 teaspoons baking soda 2 teaspoons ginger 1 teaspoon cinnamon Preheat oven to 350 degrees. Put shortening and sugar in a large bowl. Beat well. Add eggs and molasses and beat until light. Stir in flour, baking soda, ginger and cinnamon. Roll pieces of dough into small balls. Place on a greased cookie sheet. Sprinkle the tops with a little white sugar. Bake 12 to 14 minutes. Let cool. --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Holiday Cereal Snaps
Holiday Cereal Snaps 1 cup butter, softened 1 cup lightly packed brown sugar 1 cup granulated sugar 2 eggs, lightly beaten 2 teaspoons vanilla 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 cups rolled oats 2 cups Kellogg's Rice Krispies 1 cup unsweetened flaked or shredded coconut Preheat oven to 350 degrees. Cream butter, sugars, eggs and vanilla together. Combine flour, baking powder, soda and oats and add to cream mixture. Mix well. Add rice krispies and coconut. Drop by round teaspoonfuls onto greased cookie sheets. Bake for 10 to 12 minutes, until light brown. Don't over bake. --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Other lists
Coleen, try these links. Sorry about that. blindrecipeexchange-subscr...@yahoogroups.com To contact the moderator of this group, send email to blindrecipeexchange-ow...@yahoogroups.com - Original Message - From: Colleen via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Sunday, September 14, 2014 4:09 PM Subject: Re: [CnD] Other lists Hi, I tried accessing the link you sent, but for some reason it wouldn't go through. If you're lucky enough to be Irish, you're lucky enough! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] for Claudia, Re: Other Recipe Lists?
Hi Claudia, I joined another recipe group a few months back and I like it also. If you are interested in trying it out I pasted the link to subscribe below. HTH blindrecipeexchange-subscr...@yahoogroups.com - Original Message - From: Claudia via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Colleen' hers...@bresnan.net Sent: Saturday, September 13, 2014 1:48 AM Subject: [CnD] Other Recipe Lists? Does anyone have addresses for other recipe lists? I could use all the help I can get; I have a son, who is a picky eater, so much variety is needed! Thanks. Claudia ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] UNDERCOVER APPLE PUDDING CAKE, using apple juice
Hi, No this recipe doesn't have an egg in it. I have made it a few times and it is very good. Especially with vanilla ice cream. HTH Shannon - Original Message - From: Nancy and Gary via Cookinginthedark cookinginthedark@acbradio.org To: Shannon Hannah via Cookinginthedark cookinginthedark@acbradio.org Sent: Thursday, September 04, 2014 3:04 PM Subject: Re: [CnD] UNDERCOVER APPLE PUDDING CAKE, using apple juice Does this pudding cake have an egg in it? I have seen pudding cakes with eggs in them. Thanks for your help. Sent from my iPad On Jul 25, 2014, at 8:15 PM, Shannon Hannah via Cookinginthedark cookinginthedark@acbradio.org wrote: When I make this I mix the batter in a bowl then put it in the cake pan. I find it is less messy that way. Shannon UNDERCOVER APPLE PUDDING CAKE A delicious surprise is hidden beneath this lightly spiced cake. As it bakes, a rich caramel sauce forms on the bottom. In addition to being a super-easy dessert, there are no bowls to wash. The pudding cake is mixed, baked and served in the same pan. 1 cup all-purpose flour 1 1/2 cups firmly packed light brown sugar 1 teaspoon ground cinnamon 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 tablespoons oil 1 teaspoon vanilla extract 1 cup, peeled, cored, chopped apple 1 1/4 cups hot unsweetened apple juice Preheat the oven to 350 degrees. In an ungreased 9-inch pan (needs to be about 2 inches deep to prevent spillovers), combine the flour, 3/4 cup of brown sugar, cinnamon, baking powder and salt. Stir to mix. Add the milk, oil and vanilla. Mix well. Stir in the apples. Spread the mixture evenly in the pan. Sprinkle the remaining 3/4 cup of brown sugar over the top of the batter. Carefully pour hot apple juice over the top. Bake for 40 to 45 minutes or until a cake-like layer forms on top. Cool slightly before serving in a dessert bowl topped with a scoop of vanilla ice cream. serves 6 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] KFC Original Recipe Chicken
I got this recipe from a friend on facebook. I haven’t made it and I don’t fry things much any more so I probably won’t. The recipe sounds good though so I thought I would post anyway. Shannon KFC Original Recipe Chicken 11 Herbs and spices 1 whole chicken, cut into pieces 3 beaten eggs 4 tablespoons oil For the coating 2 cups flour 4 teaspoons paprika 2 1/2 teaspoons salt 1 teaspoon pepper 1 teaspoon poultry seasoning 1 teaspoon thyme 1 teaspoon oregano 1 teaspoon tarragon 1/2 teaspoon garlic salt 1/2 teaspoon onion salt 1/2 teaspoon celery salt *optional add keptchup to mix Directions: 1. Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour. 2. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil. ☆ 。☆ 。☆ 。☆ 。☆ 。☆ 。 (◕‿-) ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Some cookie recipe tips
I heard a tip from a pastry chef how to make any cookie recipe chewy. Along with all the ingredients of the cookie recipe add 1 tablespoon of corn starch. I tried it and it makes my chocolate chip cookies even better. Another tip was to put the cookie dough in the fridge for at least 15 minutes or longer so all the ingredients are at the same tempeture before baking. I have always done this as it makes the dough stiffer to handle. I was glad when I heard this tip though because I now understand why it is done. I put my recipe below that I have used for over 30 years. I probably got it off the Chip-its bag. Chocolate Chip Cookies 1/2 cup margarine or butter 1/2 cup brown sugar 1/4 cup white sugar 1 egg 1/2 teaspoon vanilla 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup flour 1 tablespoon corn starch optional 1 cup chocolate chips Directions: Place rack in middle of oven and preheat to 350 degrees. Mix with wooden spoon or mixer margarine sugars and vanilla. Beat in egg. Stir in flour, salt, baking soda and corn starch. Cover and refridgerate batter until ready to bake. Bake on ungreased cookie sheets for 8 to 10 minutes. Note: * Using butter is best but when I use margarine it is always Becel. * Chopped walnuts are very good in this recipe but it does change the taste. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] UNDERCOVER APPLE PUDDING CAKE, using apple juice
When I make this I mix the batter in a bowl then put it in the cake pan. I find it is less messy that way. Shannon UNDERCOVER APPLE PUDDING CAKE A delicious surprise is hidden beneath this lightly spiced cake. As it bakes, a rich caramel sauce forms on the bottom. In addition to being a super-easy dessert, there are no bowls to wash. The pudding cake is mixed, baked and served in the same pan. 1 cup all-purpose flour 1 1/2 cups firmly packed light brown sugar 1 teaspoon ground cinnamon 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 tablespoons oil 1 teaspoon vanilla extract 1 cup, peeled, cored, chopped apple 1 1/4 cups hot unsweetened apple juice Preheat the oven to 350 degrees. In an ungreased 9-inch pan (needs to be about 2 inches deep to prevent spillovers), combine the flour, 3/4 cup of brown sugar, cinnamon, baking powder and salt. Stir to mix. Add the milk, oil and vanilla. Mix well. Stir in the apples. Spread the mixture evenly in the pan. Sprinkle the remaining 3/4 cup of brown sugar over the top of the batter. Carefully pour hot apple juice over the top. Bake for 40 to 45 minutes or until a cake-like layer forms on top. Cool slightly before serving in a dessert bowl topped with a scoop of vanilla ice cream. serves 6 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Oven rack positions for baking, what if there is only 4?
Hi, My oven has 4 rack slots and depending on the recipe I go from the second from the top or third. My stove is a regular size and didnt really think about it only having 4 levels. Shannon - Original Message - From: ajackson212--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Wednesday, July 23, 2014 7:21 AM Subject: [CnD] Oven rack positions for baking. Hi, Bill, Most baking and roasting recipes recommend the rack in the center of the oven for even heat distribution. Some recipes such as angel food cake, will specify the lowest rack. When in doubt I would bake on the center rack. If you are baking cookies many recipes suggest using the top and bottom thirds of the oven and rotating the cookie sheets halfway through the baking to insure even browning. Good Luck, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cherry Pie Muffins
Cherry Pie Muffins Sweet and hearty, with a tender body and flaky almond-scented streusel topping. The addition of almond milk and coconut oil makes these muffins particularly flavorful. Fresh cherries are a must when making these muffins. I suppose dried cherries, or cherry pie filling could work if they absolutely must, but the soft and pure flavor of fresh cherries in these muffins is unrivaled. Worth every gad-blum cherry you’ll pit before stirring together the batter. For the muffins: 1 egg 1/2 cup coconut oil 1/4 cup honey 1/2 teaspoon baking powder 3/4 cup whole wheat flour 1/2 teaspoon salt 1/4 cup almond milk 2 cups fresh cherries, pitted halved * For the streusel: 1/4 cup almond flour 2 tablespoons oatmeal 2 tablespoons powdered sugar 2 teaspoons honey 1 tablespoon coconut oil * For the latticed drizzle: 1/2 cup powdered sugar 1/2 teaspoon almond extract 1 to 3 tablespoons milk In a large bowl. beat together all muffin ingredients until well mixed. (If you are baking at low altitudes, increase the baking powder by 1/2 tsp.) Spoon mixed batter into a muffin tin prepared with cupcake wrappers. In a medium bowl, use a fork to combine all ingredients until a coarse crumb results. Sprinkle the streusel over the batter in each muffin tin (about 1 to 1 1/2 teaspoons per each), then bake in an oven preheated to 350 degrees for 18 to 22 minutes, or until the center of the muffins bounce back to the touch. Remove from the oven and allow to cool. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] blueberries
Colleen, I found it doesn't make any difference if they are frozen or not. Shannon -Original Message- From: Colleen via Cookinginthedark Sent: Thursday, July 17, 2014 9:15 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! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Blueberry Scones
Blueberry Scones 2 cups sifted flour 3 teaspoons baking powder 1 teaspoon salt 2 tablespoons sugar 1/3 cup butter 1/3 cup buttermilk 1 egg 1 cup fresh or frozen blueberries Directions Sift together dry ingredients and cut in butter with 2 knives or pastry blender. Add buttermilk to egg reserving 1 tablespoon unbeaten egg white. Beat until blended. Pour into dry ingredients all at once, stirring quickly. Lightly fold in blueberries. Turn out onto a lightly floured surface. Pat to 1/2 inch thickness. Cut into squares, triangles or diamonds with a floured knife. Brush with egg white diluted with 1 teaspoon water. Sprinkle with granulated sugar. Bake on an ungreased cookie sheet at 425° for 10 to 15 minutes. Makes 15 to 20 medium scones. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] classic stuffed cabbage recipe
Peggy, I make cabbage rolls as my Mom did. There really isn't a recipe but I do cook the rice and fry the ground beef. Your recipe sounds very interesting with the uncooked rice and ground beef. I bet it is easier to make the rolls. I have never heard of using V8 juice but the recipe I use does have tomato juice mix with tomato soup. Thanks for posting your recipe. Shannon -Original Message- From: Peggy Fleischer via Cookinginthedark Sent: Wednesday, July 16, 2014 1:25 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Easy Blueberry Pie
Easy Blueberry Pie 1 homemade or purchased 9-inch crumb pie crust 6 cups fresh blueberries, divided 1/4 cup sugar 2 tablespoons water 2 tablespoons cornstarch 1/4 cup cold water 1 tablespoon butter 1 tablespoon lemon juice whipped cream or purchased whipped topping PREPARATION: Combine 2 cups berries, sugar and 2 tablespoons water in large saucepan; bring to a full boil. Dissolve cornstarch in 1/4 cup cold water; add to blueberry mixture. Return to the boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes. Remove from heat. Stir in butter, lemon juice and remaining 4 cups of blueberries. Spoon into crumb crust. Let stand 3 hours until set. Serve with whipped cream or topping. Serves 8. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] SASKATOON PIE
SASKATOON PIE 4 cups saskatoons 3/4 cup white sugar 3 tablespoons flour 1/4 cup water 2 tablespoons lemon juice Pastry for double crust pie In a saucepan, simmer saskatoon berries in water for 10 minutes. Add lemon juice. Stir in granulated sugar mixed with flour. Pour into pastry lined pie plate. Dot with butter. Cover with top crust; seal and flute edges. Bake in 425 oven for 15 minutes reduce heat to 350 degrees oven and bake 35 to 45 minutes longer or until golden brown. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Blueberry Pudding Cake
Blueberry Pudding Cake 2 cups blueberries 2 tablespoons lemon juice 1 cup flour 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup sugar 1/2 cup milk 1egg 1/4 cup butter -- melted 1 teaspoon vanilla 1 cup sugar 1 tablespooncornstarch 1 cup boiling water Place blueberries and lemon juice in an 8 by 8 inch pan. Mix flour, baking powder, salt, nutmeg, and 3/4 cup sugar. Beat in milk, egg, melted butter, and vanilla. Spread over berries. Mix 1 cup sugar with cornstarch and sprinkle over batter. Pour boiling water over all. Bake at 350 for 40 - 50 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Banana Blueberry Muffins
Banana Blueberry Muffins 2 Eggs 2 Extra-ripe bananas, mashed 1 cup Brown sugar, packed 1/2 cup Oil 1 teaspoon Vanilla 2 1/4 cups Flour 2 teaspoons Baking powder 1/2 teaspoon Salt 1 cup Blueberries Combine bananas, eggs, sugar and oil until well blended in a bowl. Add vanilla. In another bowl, combine flour, baking powder, cinnamon and salt. Stir banana mixture into flour mixture until evenly moistened. Fold in blueberries Spoon batter into muffin cups. Bake at 350F oven 20 to 25 minutes or until a wooden tooth pick inserted in center comes out clean. Makes 12 muffins ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Blueberry Lemon Yogurt Muffins
Blueberry Lemon Yogurt Muffins 2 2/3 cups flour 1 teaspoon baking soda 1 teaspoon baking powder Lemon zest Pinch of salt Mix together: 2 eggs 1 cup packed brown sugar 1 cup yogurt ½ cup oil 2 tablespoons lemon juice Stir in flour mixture Fold in: 1 ½ cups blueberries Bake at 350 for 20 to 25 minutes Glaze 3 tablespoons icing sugar 1 tablespoon lemon juice Mix and brush on top of cooled muffins. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Bran Muffins:
Bran Muffins: 1 1/2 cups wheat bran 1/3 cup boiling water 1/2 cup unsalted butter 1 cup light brown sugar 2 large eggs 2 tablespoons molasses 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1 cup whole wheat pastry flour 2/3 cup old-fashioned rolled oats (not instant) 1 teaspoon ground cinnamon 1 tablespoon freshly grated orange zest 1/4 teaspoon salt 2 teaspoons baking soda 1 teaspoon baking powder 3/4 cup milk 3/4 cup buttermilk Place the wheat bran in a bowl and stir in the boiling water. Set aside. In the bowl of your electric mixer, or with a hand mixer, beat the butter with the brown sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add the vanilla and molasses and beat until well blended. Add the wheat bran and beat until combined. In a large bowl, whisk together the flours, oats, cinnamon, orange zest, salt, baking soda and powder. In a small bowl combine the milk and buttermilk. Add the flour mixture in three additions, alternately with the wet ingredients, in two additions, to the bran mixture, beginning and ending with the flour mixture. Cover and place the batter in the refrigerator until well chilled (several hours or even for a day or two). Preheat oven to 375 degrees F and place the rack in the center of the oven. Line a 12 cup muffin pan with paper liners or else spray with a nonstick vegetable spray. Fill the muffin cups, using two spoons or an ice cream scoop, about 3/4 full and bake about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool slightly before serving. Makes 18 - 20 standard-sized muffins. www.joyofbaking.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] another hot chocolate
This sounds like the hot cocoa my Mom used to make. mm good Shannon -Original Message- From: rebecca manners via Cookinginthedark Sent: Saturday, July 12, 2014 1:58 PM To: cookinginthedark@acbradio.org Subject: [CnD] another hot chocolate The Oreo Mint cocoa recipe posted a while ago reminded me of this one I found on the internet a few years ago. They are not very similar, but that one made me think of this one. OK. On to the recipe... 1 Tablespoon cocoa powder 2 tablespoons sugar 1 teaspoon vanilla 1 cup milk Combine cocoa, sugar and vanilla in a mug. Add enough of the milk to make a paste. Mix, then add remaining milk. Microwave on high about one minute. Stir to make sure mixture is well blended. If the cocoa is not hot enough, microwave about ten seconds at the time. notes: After making the paste, I sometimes add freshly brewed coffee in place of the remaining milk. . If the coffee is hot, you will not need to heat the mixture as long in the microwave. I sometimes use only one tablespoon sugar. This makes a VERY good cup of hot chocolate. Enjoy, Becky ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] White Cake
Blaine, For both cake recipes it is bake at 350 for 20 to 25 minutes. Cupcakes about 12 minutes. HTH Shannon -Original Message- From: Blaine Deutscher Sent: Tuesday, February 11, 2014 3:35 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] White Cake With the cake you used The Greek yogurt with how long do you bake it for? It only gives the temperature from what I read. Maybe I'm missing something. Blaine Sent from my iPhone Blaine Deutscher Ambrose University Business administration Phone: (403) 827-6863 On Feb 10, 2014, at 10:56 AM, williams4...@bellsouth.net wrote: Yes, thank you so much. Both cakes sound wonderful. Sent from my iPhone On Feb 10, 2014, at 12:52 PM, Shannon Hannah shannonhanna...@gmail.com wrote: Nancy, If you mean my old favourite recipe I have always used I pasted it below. White Cake Beat together: 1/2 cup soft butter or margarine 1 1/2 cups white sugar 1 teaspoon vanilla extract Add: 3 eggs 4 1/2 teaspoons baking powder 1/2 teaspoon salt Mix in alternately: 1 cup plain yogurt 2 1/4 cups flour Beat until smooth, if too thick add a little more yogurt or milk Bake in 2 round greased and floured pans or 13 by pan test for with toothpick after 25 minutes cupcakes test after 12 minutes You can also use fruit yogurt and top with whipped cream and fresh fruit. I usually frost with chocolate butter frosting. Note: this cake recipe originally was made with milk. -Original Message- From: williams4...@bellsouth.net Sent: Monday, February 10, 2014 11:28 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] White Sour Cream Cake Can you post the white cake recipe? Thanks Nancy Sent from my iPhone On Feb 10, 2014, at 10:04 AM, Shannon Hannah shannonhanna...@gmail.com wrote: Yes I used plain Greek yogurt. I have a white cake recipe that I have used for years and I substituted the milk with yogurt not Greek and the cupcakes where better with the yogurt. So when I tried this recipe I thought of the yogurt substitution as I usually have Greek yogurt on hand. I like this recipe better just for the reason that the batter is thick and not messy for cupcakes. HTH Shannon Shannon -Original Message- From: Teresa Mullen Sent: Monday, February 10, 2014 6:16 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] White Sour Cream Cake Teresa MullenSent from my iPhone On Feb 9, 2014, at 9:53 PM, Shannon Hannah shannonhanna...@gmail.com wrote: I made this recipe yesterday for a family get together. I used Greek yogurt in stead of the sour cream. The batter was really thick which was great because I was making medium size cup cakes and using a small spoon it was very easy to fill the cup cake papers. I thought as the batter was so thick the cupcakes might of been heavy but they turned out great. Moist and light. I did have sour cream but I prefer using yogurt. The recipe is pasted below. White Sour Cream Cake 2 cups flour 2 teaspoons Baking powder 1 teaspoon Baking soda 1/2 teaspoon Salt 1/2 cup Shortening 1 cup White sugar 2Eggs (beaten well) 1/2 teaspoon Vanilla 1 cup Sour cream Sift flour, baking powder and salt together. Cream shortening and sugar, and well beaten eggs and vanilla and mix well. Dissolve baking soda in mixture alternately with sifted dry ingredients. Bake in greased 8 inch layer cake pans 20 to 25 minutes at 350. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark so instead of the sour cream, you used Greek yogurt instead right? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] White Sour Cream Cake
Yes I used plain Greek yogurt. I have a white cake recipe that I have used for years and I substituted the milk with yogurt not Greek and the cupcakes where better with the yogurt. So when I tried this recipe I thought of the yogurt substitution as I usually have Greek yogurt on hand. I like this recipe better just for the reason that the batter is thick and not messy for cupcakes. HTH Shannon Shannon -Original Message- From: Teresa Mullen Sent: Monday, February 10, 2014 6:16 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] White Sour Cream Cake Teresa MullenSent from my iPhone On Feb 9, 2014, at 9:53 PM, Shannon Hannah shannonhanna...@gmail.com wrote: I made this recipe yesterday for a family get together. I used Greek yogurt in stead of the sour cream. The batter was really thick which was great because I was making medium size cup cakes and using a small spoon it was very easy to fill the cup cake papers. I thought as the batter was so thick the cupcakes might of been heavy but they turned out great. Moist and light. I did have sour cream but I prefer using yogurt. The recipe is pasted below. White Sour Cream Cake 2 cups flour 2 teaspoons Baking powder 1 teaspoon Baking soda 1/2 teaspoon Salt 1/2 cup Shortening 1 cup White sugar 2Eggs (beaten well) 1/2 teaspoon Vanilla 1 cup Sour cream Sift flour, baking powder and salt together. Cream shortening and sugar, and well beaten eggs and vanilla and mix well. Dissolve baking soda in mixture alternately with sifted dry ingredients. Bake in greased 8 inch layer cake pans 20 to 25 minutes at 350. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark so instead of the sour cream, you used Greek yogurt instead right? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Answers to Questions
This is one of the reasons why I like my Tassimo when you have company it is nice to be able to offer a variety of drinks and you can also have what you want. When my mother in law comes she likes tea, my husband prefers hot chocolate and I usually have a coffee. But if there is a crowd I bring out a drip coffee maker or the tea pot. Shannon -Original Message- From: Judy Sent: Monday, February 10, 2014 12:43 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Answers to Questions I'm not a coffee drinker but i sure do love hot chocolate from my Keurig. When my best friend comes to visit, she uses the coffee. Judy - Original Message - From: shirley baker shirleyba...@comcast.net To: cookinginthedark@acbradio.org Sent: Sunday, February 09, 2014 6:47 PM Subject: [CnD] Answers to Questions The Hamilton Beach iced tea maker I have is one of those where you have to line the pitcher with the maker so the water doesn't go all over your counter top. I just use the family size tea bags in there; just black tea as far as I know. I still think the Keurig is worth the price and I've had mine for over two years now. I would get another one in a heartbeat the next time it went out and I would probably call Keurig to get it if it wasn't out of warranty. I think the secret is to clean it often. If this second one goes out, I will just remove the K-cup holder and put it on the first machine and use it until that one goes out. Shirley ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] White Sour Cream Cake
For the icing I used 1 tablespoon of cocoa, a 1/4 cup golden Crisco, some vanilla, splashes of milk and as much icing sugar to make a stiff icing. I used Crisco because it makes the icing light like the cupcakes. When I make a cake I usually use butter. I learned from a baker friend of mine that bought cakes have either shortening or lard in it. I know it doesn't sound appealing but it does make a light whipped icing. HTH Shannon -Original Message- From: Jennifer Chambers Sent: Monday, February 10, 2014 11:34 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] White Sour Cream Cake Shannon, I have been searching for a simple white cake recipe, and this looks the best. Thank you for posting it. Obviously, one can top it with any frosting desired, or with a cinnamon/sugar mixture, and so on. I'm curious what type of topping you used for your cucakes. Jennifer On 2/10/14, Shannon Hannah shannonhanna...@gmail.com wrote: Yes I used plain Greek yogurt. I have a white cake recipe that I have used for years and I substituted the milk with yogurt not Greek and the cupcakes where better with the yogurt. So when I tried this recipe I thought of the yogurt substitution as I usually have Greek yogurt on hand. I like this recipe better just for the reason that the batter is thick and not messy for cupcakes. HTH Shannon Shannon -Original Message- From: Teresa Mullen Sent: Monday, February 10, 2014 6:16 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] White Sour Cream Cake Teresa MullenSent from my iPhone On Feb 9, 2014, at 9:53 PM, Shannon Hannah shannonhanna...@gmail.com wrote: I made this recipe yesterday for a family get together. I used Greek yogurt in stead of the sour cream. The batter was really thick which was great because I was making medium size cup cakes and using a small spoon it was very easy to fill the cup cake papers. I thought as the batter was so thick the cupcakes might of been heavy but they turned out great. Moist and light. I did have sour cream but I prefer using yogurt. The recipe is pasted below. White Sour Cream Cake 2 cups flour 2 teaspoons Baking powder 1 teaspoon Baking soda 1/2 teaspoon Salt 1/2 cup Shortening 1 cup White sugar 2Eggs (beaten well) 1/2 teaspoon Vanilla 1 cup Sour cream Sift flour, baking powder and salt together. Cream shortening and sugar, and well beaten eggs and vanilla and mix well. Dissolve baking soda in mixture alternately with sifted dry ingredients. Bake in greased 8 inch layer cake pans 20 to 25 minutes at 350. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark so instead of the sour cream, you used Greek yogurt instead right? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] White Cake
Nancy, If you mean my old favourite recipe I have always used I pasted it below. White Cake Beat together: 1/2 cup soft butter or margarine 1 1/2 cups white sugar 1 teaspoon vanilla extract Add: 3 eggs 4 1/2 teaspoons baking powder 1/2 teaspoon salt Mix in alternately: 1 cup plain yogurt 2 1/4 cups flour Beat until smooth, if too thick add a little more yogurt or milk Bake in 2 round greased and floured pans or 13 by pan test for with toothpick after 25 minutes cupcakes test after 12 minutes You can also use fruit yogurt and top with whipped cream and fresh fruit. I usually frost with chocolate butter frosting. Note: this cake recipe originally was made with milk. -Original Message- From: williams4...@bellsouth.net Sent: Monday, February 10, 2014 11:28 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] White Sour Cream Cake Can you post the white cake recipe? Thanks Nancy Sent from my iPhone On Feb 10, 2014, at 10:04 AM, Shannon Hannah shannonhanna...@gmail.com wrote: Yes I used plain Greek yogurt. I have a white cake recipe that I have used for years and I substituted the milk with yogurt not Greek and the cupcakes where better with the yogurt. So when I tried this recipe I thought of the yogurt substitution as I usually have Greek yogurt on hand. I like this recipe better just for the reason that the batter is thick and not messy for cupcakes. HTH Shannon Shannon -Original Message- From: Teresa Mullen Sent: Monday, February 10, 2014 6:16 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] White Sour Cream Cake Teresa MullenSent from my iPhone On Feb 9, 2014, at 9:53 PM, Shannon Hannah shannonhanna...@gmail.com wrote: I made this recipe yesterday for a family get together. I used Greek yogurt in stead of the sour cream. The batter was really thick which was great because I was making medium size cup cakes and using a small spoon it was very easy to fill the cup cake papers. I thought as the batter was so thick the cupcakes might of been heavy but they turned out great. Moist and light. I did have sour cream but I prefer using yogurt. The recipe is pasted below. White Sour Cream Cake 2 cups flour 2 teaspoons Baking powder 1 teaspoon Baking soda 1/2 teaspoon Salt 1/2 cup Shortening 1 cup White sugar 2Eggs (beaten well) 1/2 teaspoon Vanilla 1 cup Sour cream Sift flour, baking powder and salt together. Cream shortening and sugar, and well beaten eggs and vanilla and mix well. Dissolve baking soda in mixture alternately with sifted dry ingredients. Bake in greased 8 inch layer cake pans 20 to 25 minutes at 350. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark so instead of the sour cream, you used Greek yogurt instead right? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Reasons Why I Like the Keurig thread
OK so you wouldn't buy one because of the cost. I get that but anyone on this list can seek out the cost of these machines and the costs of each cup of coffee using purchased discs especially made for one of these coffee machines. I know I did before purchasing my Tassimo. Again saying you would not buy one isn't to me giving feed back on the machine as you obviously do not have or want one. I guess When I say feed back I mean for example, which ones are the best for flavour or value, how do they work, do they make a good cup of coffee, where are the best deals or would you ever buy one again. Shannon -Original Message- From: Charles Rivard Sent: Sunday, February 09, 2014 10:37 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Reasons Why I Like the Keurig thread Opinions on the machines should be allowed, don't you think? There should be no problems with someone stating that, in their opinion, they are overpriced. I, for one, am not saying that you should not buy one. It's your money. Do with it as you choose. I would not pay that price for a coffee maker that makes 1 cup at a time when, if I so chose, could get a 30 cup coffee brewer for less. More bang for the buck. This might have a bearing on what someone buys, and should be on topic. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Shannon Hannah shannonhanna...@gmail.com To: cookinginthedark@acbradio.org Sent: Sunday, February 09, 2014 10:10 AM Subject: [CnD] Reasons Why I Like the Keurig thread I have been reading the conversations on the subject of one cup coffee makers and I even commented on it talking about my Tassimo. I think the original question to the list was someone asking about individual coffee makers and advice on a good drip coffee maker. I don't want to sound disrespectful but I don't think it helps when someone is interested in may be purchasing one of these coffee machines and is asking for advice and many responses are not about the machine but how expensive it is and that they would never purchase one. To me that isn't helpful and in a way you are telling others who have these machines or are wanting to purchase one that they have wasted there money. Which of coarse it is there money to waste. Sorry if I have gone over the line and offended anyone because this is not my intention just an observation. Shannon -Original Message- From: Charles Rivard Sent: Sunday, February 09, 2014 12:03 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Reasons Why I Like the Keurig If I were a coffee drinker, these would be far, far to expensive for something that makes a single cup at a time. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Maria maly...@earthlink.net To: cookinginthedark@acbradio.org Sent: Saturday, February 08, 2014 10:22 PM Subject: Re: [CnD] Reasons Why I Like the Keurig Hi Shirley, I've been thinking about getting a 1-cup Keurig Coffey maker for some time now. I love the variety of beverages it can handle. I have one question. Do you know how much they cost? Thanks for your help. Maria - Original Message - From: shirley baker shirleyba...@comcast.net To: cookinginthedark@acbradio.org Sent: Saturday, February 08, 2014 2:41 PM Subject: [CnD] Reasons Why I Like the Keurig I like the Keurig (one cup coffee maker) because it's always fresh, no stale coffee, no measuring, can drink tea, cocoa, hot apple cider, lemonade and not always just coffee. Just to let you know also, you're not supposed to put coffee grounds in the garbage disposal. I had some reputable person from Sears to tell me never to do that. Shirley ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] White Sour Cream Cake
I made this recipe yesterday for a family get together. I used Greek yogurt in stead of the sour cream. The batter was really thick which was great because I was making medium size cup cakes and using a small spoon it was very easy to fill the cup cake papers. I thought as the batter was so thick the cupcakes might of been heavy but they turned out great. Moist and light. I did have sour cream but I prefer using yogurt. The recipe is pasted below. White Sour Cream Cake 2 cups flour 2 teaspoons Baking powder 1 teaspoon Baking soda 1/2 teaspoon Salt 1/2 cup Shortening 1 cup White sugar 2Eggs (beaten well) 1/2 teaspoon Vanilla 1 cup Sour cream Sift flour, baking powder and salt together. Cream shortening and sugar, and well beaten eggs and vanilla and mix well. Dissolve baking soda in mixture alternately with sifted dry ingredients. Bake in greased 8 inch layer cake pans 20 to 25 minutes at 350. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] coffee makers
Drew, I have a simple coffee maker from Wal-Mart. It is small 5 cups but it really makes 3, sorry I don't know the brand but it works fine and was only about $15. I use it when I want more than just one cup of coffee. I also have a Tassimo that I use regularly. I love it for the different flavoured coffees, lattés, cappuccinos, hot chocolate and teas. I am on my second Tassimo machine. the first one died after six years and at that time it cost $150. The one I have now I bought at Wal-Mart for $60 and I like it better than my old one. As for the Keurig machine which also is a one cup brewer with many flavours of coffee, tea and hot chocolate but doesn't have the ability for cappuccinos or lattés because the Tassimo is electronic and reads a bar code that determines the tempeture for each disc. My daughters and my sister have Keurigs and really like them. Also I should mention that with the Keurig you can purchase a empty K cup so you can put in your own preferred coffee as the works similar to a drip coffee maker. HTH Shannon -Original Message- From: Drew Hunthausen Sent: Friday, February 07, 2014 12:28 AM To: cookinginthedark@acbradio.org Subject: [CnD] coffee makers Dear list, I'd like any feedback recommendations and good coffee makers that make at least 5 cups. I know a lot of people like the Keurig makers, but don't know much about them. Would love to hear from people who have these machines, and which models they like and why. Thanks Drew ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] need sugar cookie recipe
Ellen, I made your cookie recipe today with Crisco and they turned out nicely. I am glad you told me about the tempeture you used and the time. Cookies were done in exactly 8 minutes. I doubled the batch and got the right amount needed. Will ice and sprinkle them tomorrow and freeze until February 14th. Thanks again. Shannon -Original Message- From: Ellen telker Sent: Friday, February 07, 2014 8:09 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] need sugar cookie recipe It says shortening and Crisco is shortening. I think I may have used Crisco a time or two and they came out fine. - Original Message - From: Shannon Hannah shannonhanna...@gmail.com To: cookinginthedark@acbradio.org Sent: Friday, February 07, 2014 9:59 AM Subject: Re: [CnD] need sugar cookie recipe Ellen, thanks so much for the recipe. You said you use margarine do you think it would make a big difference if I used Crisco? Shannon -Original Message- From: Ellen telker Sent: Friday, February 07, 2014 8:06 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] need sugar cookie recipe Crisp Sugar Cookies This is my favorite sugar cookie recipe. It is in a book called One Hundred Cookie Recipes that was put out by the organization that did the old A Leaf From Our Table book. It was one of the first cookbooks I got in braille. I made them every Christmas and Easter, but now my Dad isn't around to help me decorate them. It's hard for me to get the sprinkles on evenly. I have tried other recipes, but these always come out the best. They make a lot of cookies so it's worth the effort. 1/2 cup shortening (I always use margerine) 1 cup sugar 1 teaspoon vanilla 2 eggs 2 and a half cups sifted flour 1/2 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon grated nutmeg Colored Sugar Cream shortening; add sugar, vanilla and unbeaten eggs, one at a time; beat until light. Add sifted dry ingredients; mix well. Chill for 2 hours. Roll thin; cut with floured cutters;sprinkle with sugar. Garnish with nut halves, raisins or candied cherries if desired. Bake on greased cookie sheets in 400 degree oven (I do them at 350) for 10 minutes (I do them about 8 minutes). About 5 dozen. - Original Message - From: Shannon Hannah shannonhanna...@gmail.com To: Cooking in the dark cookinginthedark@acbradio.org Sent: Wednesday, February 05, 2014 9:03 PM Subject: [CnD] need sugar cookie recipe My daughter is a teacher and I am making cut out sugar cookies in heart shapes for her class for valentines day. I am in need of a recipe with no milk as some students are Lactose intolerant. I have been looking at the sugar cookie recipes that I usually use but most of them require milk or sour cream. I know I can look on line for one but I would prefer a recipe that has been tried before. Thanks for any recipes! Shannon ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] using spring form pans
I just purchased 2 small spring form pans for the first time. They are very small and were in plastic, you know the kind where you have to literally cut them out of the package. Since I didn’t actually get to feel them until I got home I noticed that when the spring is released in order to get the base out I have to push the bottom of it up to get my baking out. I thought with a spring form pan when you release the spring to loosen it all you have to do is pick it up and your cheese cake or whatever is untouched and still on the base of the pan. I know this sounds confusing and believe me I am. The pans were quite expensive and have to admit I bought them because they were so cute and I don’t even know yet what I will use them for. Can someone tell me how a spring form pan works. It is hard to believe as an avid baker for many years I don’t know this but I am sure there are some experts on using spring form pans. Thanks so much for any information given. Shannon ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] using spring form pans
Sherri, I did as you suggested and it worked. I was just flipping the latch straight out not all the way back. They sure are strong but I guess it should be. Now all I need is to find some recipes so I can use them. Thanks so much! Shannon -Original Message- From: Sherri Crum Sent: Wednesday, February 05, 2014 9:28 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] using spring form pans Hi Shannon, Well, you sent me to my kitchen cupboard for this one. I bought my springform pans in a set of three different sizes many, many years ago. So, with them, what you do is pull the latch from one side, to a straight out position and the latch seems to catch there. If you continue pulling/pushing the latch more, so that it goes all the way back and stops flush with the pan (the opposite way in which it was originally) the pan will sort of separate and you can pull the ring part up and away from the base without disturbing any contents which would have been baked. If the latch catches and won't budge, don't force it--I'm not trying to tell you to break your pan--this is simply how mine work. I know also that folks talk about leakage and not wanting to use springform pans because of that, one way to get around this is to wrap the entire outside of the pan in heavy-duty foil before using them for baking. I haven't use mine in a while, but don't remember having any leaking problems. Hope this helps. Don't hesitate to ask any additional questions if my explanation isn't clear enough. Good luck and happy baking, Sherri On 2/5/14, Shannon Hannah shannonhanna...@gmail.com wrote: I just purchased 2 small spring form pans for the first time. They are very small and were in plastic, you know the kind where you have to literally cut them out of the package. Since I didn't actually get to feel them until I got home I noticed that when the spring is released in order to get the base out I have to push the bottom of it up to get my baking out. I thought with a spring form pan when you release the spring to loosen it all you have to do is pick it up and your cheese cake or whatever is untouched and still on the base of the pan. I know this sounds confusing and believe me I am. The pans were quite expensive and have to admit I bought them because they were so cute and I don't even know yet what I will use them for. Can someone tell me how a spring form pan works. It is hard to believe as an avid baker for many years I don't know this but I am sure there are some experts on using spring form pans. Thanks so much for any information given. Shannon ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] need sugar cookie recipe
My daughter is a teacher and I am making cut out sugar cookies in heart shapes for her class for valentines day. I am in need of a recipe with no milk as some students are Lactose intolerant. I have been looking at the sugar cookie recipes that I usually use but most of them require milk or sour cream. I know I can look on line for one but I would prefer a recipe that has been tried before. Thanks for any recipes! Shannon ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] true?, or false.
I have done this many times. I use a paper lunch bag, throw in a small handful of popcorn, fold the top over a couple of times and microwave until the popping slows down. I don't wait until it stops because I have ended up with some burnt kernels. I then open the bag shake in some salt and if I want to have melted butter I pour it into the bag and then shake up the bag. You have to be careful though that the melted butter isn't too hot or it will melt threw the bag. HTH Shannon -Original Message- From: Charles Rivard Sent: Saturday, January 18, 2014 12:04 PM To: cooking in the dark list Subject: [CnD] true?, or false. Just curious if anyone knows this for a fact. I do not want a guess, only if you know for sure. You can put raw popcorn kernels, cooking oil, and butter into a paper bag and tape it closed, or use a microwavable container that has a lid, and microwave it successfully, rather than buying premeasured microwave popcorn. If so, in what proportions? Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] KRIS KRINGLES
KRIS KRINGLES 1/2 cup margarine 1/2 cup brown sugar 1 teaspoon vanilla 1 1/2 cups flour 1/8 teaspoon salt 20 to 25 maraschino cherries 20 to 25 chocolate chips Cream sugar and margarine well. Add vanilla, flour and salt. Mix well. Stuff cherries with chocolate chips. Wrap each cherry in 1 teaspoon dough. Bake on ungreased cookie sheet for 12 to 25 minutes at 350 degrees. Cool. Dip top of cookies in melted chocolate. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] KRIS KRINGLES recipe mistake
Yes, it was a mistake. I make these cookies every year and it usually takes 8 to 10 minutes. I never go by the time in a cookie recipe I usually just check the cookies after 8 or 9 minutes. Shannon -Original Message- From: Charles Rivard Sent: Wednesday, December 11, 2013 11:32 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] KRIS KRINGLES 12 to 25 minutes? Was that a mistake? --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Shannon Hannah shannonhanna...@gmail.com To: Cooking in the dark cookinginthedark@acbradio.org Sent: Wednesday, December 11, 2013 9:28 AM Subject: [CnD] KRIS KRINGLES KRIS KRINGLES 1/2 cup margarine 1/2 cup brown sugar 1 teaspoon vanilla 1 1/2 cups flour 1/8 teaspoon salt 20 to 25 maraschino cherries 20 to 25 chocolate chips Cream sugar and margarine well. Add vanilla, flour and salt. Mix well. Stuff cherries with chocolate chips. Wrap each cherry in 1 teaspoon dough. Bake on ungreased cookie sheet for 12 to 25 minutes at 350 degrees. Cool. Dip top of cookies in melted chocolate. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Gingerbread Butter Cookies
Gingerbread Butter Cookies 1/3 cup unsalted butter, at room temperature 1/2 cup sugar (white or brown) 1/4 cup Molasses 1 egg 2 tbsp milk 1/2 tsp vanilla extract 1 1/2 cups flour 2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp ground ginger 1/2 tsp ground cloves 1/2 tsp baking soda Decorations: Icing, candies, sprinkles, etc. In a large bowl, cream together butter, sugar and molasses, then add egg. Add milk and vanilla while continuing to beat. In a separate bowl, combine flour, spices and baking soda. Add dry ingredients to the wet ingredients and stir with a wooden spoon until well combined. Gather dough into a ball, wrap tightly in plastic wrap and refrigerate for at least 2 hours. Preheat oven to 350. On a floured surface, roll out dough 1/4 inch thick and cut with your choice of cookie cutters. Place on an ungreased baking sheet and bake for 8 to 12 minutes or until golden. Cool on a wire rack. Decorate with colourful icing and sprinkles. Store cookies in a sealed container in a dry place. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question about cut out cookies...
Linda, I have been making cut out cookies for over 30 years and I never refrigerate the dough first. When I am baking I don't always have time to wait an hour or more to chill anything. Same thing when I am making pies I never chill the pastry first but I know people that always do. My cookies and pies always seem to turn out nicely without chilling so I just keep doing what I have always done. HTH Shannon -Original Message- From: Linda Weber Sent: Thursday, November 14, 2013 2:39 PM To: Cookinginthedark@acbradio.org Subject: [CnD] Question about cut out cookies... Hello Everyone: Can someone please tell me why it's necessary to refrigerate cut out cookies before rolling out and baking? I've been making sugar and ginger bread cut out cookies for Christmas for years, and I've always followed the directions and refrigerated the dough overnight before rolling out and baking...I was just curious as to the reason why this is necessary. thanks, Linda ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] question about cooking meat in the crockpot
You sure can. I do it all the time and it turns out great, tender and moist. Shannon -Original Message- From: Nancy Martin Sent: Thursday, November 14, 2013 6:18 PM To: cookinginthedark@acbradio.org ; Donald Subject: Re: [CnD] question about cooking meat in the crockpot Hello, I'd guess there was much debate about whether frozen meat will cook properly in a slow cooker. I've always thought meat must first be thawed. I'm not wanting to start trouble, I just want to learn something. So, I realize frozen meat needs more time to cook, but can I cook frozen meat in the crockpot? thanks, Nancy - Original Message - From: Donald kai.cat...@bmts.com To: cooking dark cookinginthedark@acbradio.org Sent: Thursday, November 14, 2013 4:27 PM Subject: [CnD] cooking in crock question Hello, I am going to put a 2 kg size frozen beef roast in my crock pot. I simply need to know how long to cook it on low or high temperature. I do not want to open the can of worms of whether frozen or thawed for the beef roast. Thanks. Donald :) ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] question about cooking meat in the crockpot
I put a frozen roast in my crock pot in the morning on low and at around 5 it is well done no matter what size. I prefer cooking it frozen to thawed. Shannon -Original Message- From: Charles Rivard Sent: Thursday, November 14, 2013 11:22 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] question about cooking meat in the crockpot If it is cooked to an internal temperature that is recommended by the FDA, that should kill bacteria, shouldn't it? I've heard that a frozen roast can be put into a crock pot and cooked on warm until partially thawed to prevent the pot from cracking, then on medium or high until done. If this is not so, I will learn something from the responses. Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Nicole Massey ny...@gypsyheir.com To: cookinginthedark@acbradio.org Sent: Thursday, November 14, 2013 8:03 PM Subject: Re: [CnD] question about cooking meat in the crockpot It's not recommended. Yes, folks have had okay results with it, but you do take a bit of a health risk if you do so. Meat has to be above or below a set range of temperature to avoid growing some pretty ugly bacteria, and cooking a frozen roast with some mass to it, unless it's sliced thin, leaves the interior of the roast within that risky window for too long, at least according to the experts. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin Sent: Thursday, November 14, 2013 6:19 PM To: cookinginthedark@acbradio.org; Donald Subject: Re: [CnD] question about cooking meat in the crockpot Hello, I'd guess there was much debate about whether frozen meat will cook properly in a slow cooker. I've always thought meat must first be thawed. I'm not wanting to start trouble, I just want to learn something. So, I realize frozen meat needs more time to cook, but can I cook frozen meat in the crockpot? thanks, Nancy - Original Message - From: Donald kai.cat...@bmts.com To: cooking dark cookinginthedark@acbradio.org Sent: Thursday, November 14, 2013 4:27 PM Subject: [CnD] cooking in crock question Hello, I am going to put a 2 kg size frozen beef roast in my crock pot. I simply need to know how long to cook it on low or high temperature. I do not want to open the can of worms of whether frozen or thawed for the beef roast. Thanks. Donald :) ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Carrot Soup
In Canada the 2014 Milk Calendar will be in many news papers this weekend. I went to the web site for this recipe where there is all the recipes from Milk Calendars dated back to 1974. Carrot Soup Homemade soup fits the bill for a quick weeknight dinner, lunch packed up and ready to heat or a starter for a weekend meal. The sweet taste of carrots accented with cheese and milk will please all members of the family. 3 cups shredded carrots (about 5) 1/2 cup chopped onion 2 tsp dried parsley flakes 1 cup reduced-sodium chicken broth 3 cups milk 2 tbsp butter 2 tbsp flour 1 1/2 tbsp salt 1/2 tsp granulated sugar 1/4 tsp pepper 1/2 cup shredded Canadian Cheddar cheese In a large saucepan, combine carrots, onion, parsley and broth; cover and bring to a boil over medium-high heat. Reduce heat and boil gently for about 10 min or until carrots are soft. In a large glass measuring cup or bowl, heat milk in microwave on medium-high (70%) power for 3 to 5 min or until steaming. In a small, microwave-safe bowl, melt butter on medium-low (30%) power for 1 to 3 min, until melted; whisk in flour, salt, sugar and pepper. Gradually pour into warmed milk, whisking constantly. Gradually pour hot milk mixture into carrots, stirring constantly. Cook over medium heat, stirring often, for about 5 min or until soup is thickened. Remove from heat and stir in Cheddar. Ladle into warm bowls to serve. Recipe from Anne Friesen, dairy farmer from Morden, Manitoba. In the 2014 Milk Calendar www.milkcalendar.ca ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Carrot Soup
Sure www.milkcalendar.ca -Original Message- From: o...@rogers.com Sent: Wednesday, November 13, 2013 1:37 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Carrot Soup Shannon, would you please send the address of this Web Site? CB: The Old Leather Bat - Original Message - From: Shannon Hannah shannonhanna...@gmail.com To: Cooking in the dark cookinginthedark@acbradio.org Sent: Wednesday, November 13, 2013 10:59 AM Subject: [CnD] Carrot Soup In Canada the 2014 Milk Calendar will be in many news papers this weekend. I went to the web site for this recipe where there is all the recipes from Milk Calendars dated back to 1974. Carrot Soup Homemade soup fits the bill for a quick weeknight dinner, lunch packed up and ready to heat or a starter for a weekend meal. The sweet taste of carrots accented with cheese and milk will please all members of the family. 3 cups shredded carrots (about 5) 1/2 cup chopped onion 2 tsp dried parsley flakes 1 cup reduced-sodium chicken broth 3 cups milk 2 tbsp butter 2 tbsp flour 1 1/2 tbsp salt 1/2 tsp granulated sugar 1/4 tsp pepper 1/2 cup shredded Canadian Cheddar cheese In a large saucepan, combine carrots, onion, parsley and broth; cover and bring to a boil over medium-high heat. Reduce heat and boil gently for about 10 min or until carrots are soft. In a large glass measuring cup or bowl, heat milk in microwave on medium-high (70%) power for 3 to 5 min or until steaming. In a small, microwave-safe bowl, melt butter on medium-low (30%) power for 1 to 3 min, until melted; whisk in flour, salt, sugar and pepper. Gradually pour into warmed milk, whisking constantly. Gradually pour hot milk mixture into carrots, stirring constantly. Cook over medium heat, stirring often, for about 5 min or until soup is thickened. Remove from heat and stir in Cheddar. Ladle into warm bowls to serve. Recipe from Anne Friesen, dairy farmer from Morden, Manitoba. In the 2014 Milk Calendar www.milkcalendar.ca ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Catalina Chicken Serves 2
Catalina Chicken 2 boneless skinless chicken breast halves (5 ounces each) 2 teaspoons canola oil 1/4 cup fat-free Catalina salad dressing 4-1/2 teaspoons onion soup mix 1 tablespoon sugar-free grape jelly In a large nonstick skillet, brown chicken in oil. Transfer to a shallow baking dish coated with cooking spray. Combine the salad dressing, soup mix and jelly; pour over chicken. Bake, uncovered, at 350 ° for 25 to 30 minutes or until a meat thermometer reads 170°. Yield: 2 servings. 246 calories, 8g fat, 78mg chol, 697mg sodium, 14g carb, 1g fiber, 29g protein ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chicken Monterey for 1
Chicken Monterey 1 boneless skinless chicken breast Dash salt and pepper 1/2 teaspoon chopped fresh parsley 1/8 teaspoon dried tarragon 1 ounce Monterey Jack or cheddar cheese cut into a 2 by 2 inchstrip 2 tablespoons all-purpose flour 1 egg, beaten 2 tablespoons seasoned or plain dry breadcrumbs 1 tablespoon butter or margarine 1 tablespoon vegetable oil Pound chicken to 1/4inch. thickness. Season the inside with salt, pepper, parsley and tarragon. Place stick of cheese in the center and fold chicken around it. Roll in flour; dip into egg, then roll in bread crumbs. Place chicken, seam side down, on a plate; refrigerate for about 30 minutes. In a skillet, sauté chicken in butter and oil until golden. Place in a small shallow baking dish. Bake, uncovered, at 375° for 15 minutes or until juices run clear. Yield: 1 serving. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Garlic Ginger Chicken for 1
Garlic Ginger Chicken for 1 1 chicken breast 1 clove garlic 2 teaspoons ground ginger 1/2 tablespoon olive oil Juice of 1 lime marinade chicken in garlic, ginger, olive oil and lime juice for 1/2 hour. Broil or grill , basting with marinade until cooked. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pancakes for One
Pancakes for One 1/2 cup all-purpose flour 2 teaspoons wheat germ 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 egg 1/2 cup buttermilk 1 1/2 teaspoons vegetable oil Butter and maple syrup Method 1. In a bowl, combine flour, wheat germ, baking soda, baking powder and salt. 2. In another bowl, beat egg; add buttermilk and oil. 3. Stir into dry ingredients just until blended. 4. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. 5. Cook until the second side is golden brown. 6. Serve with butter and syrup. Yield 1 Serving (3 pancakes) ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Sloppy Joes for 1
Sloppy Joes for 1 3 ounces ground beef 1/4 cup plus 2 tablespoons chili sauce 1-1/2 teaspoon brown sugar 1 Sweet roll, lightly toasted, split Cook beef 5-8 minutes in a heavy nonstick skillet over medium high heat, stirring frequently to break up meat, until browned. Stir in chili sauce and brown sugar. Season with salt and pepper to taste. Cook 2 minutes or until heated through. Spoon onto rolls. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Butterscotch Bread Pudding for 1
Butterscotch Bread Pudding for 1 1 cup soft bread cubes 1 egg 1 tablespoon butter or margarine, melted 2/3 cup milk 3 tablespoons brown sugar ½ teaspoon cinnamon ¼ teaspoon nutmeg dash of salt 1/3 cup raisins Heat oven to 350 degrees. Place bread cubes in a buttered 2 ½ cup casserole. Beat egg slightly; stir in butter, milk, brown sugar, seasonings, and raisins. Pour egg mixture on bread cubes. Bake until knife inserted half way between center and edge comes out clean, about 40 minutes. Serve warm. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Henry's Buttermilk Scones
Penny, it is because of Henry that I bought a Tassimo coffee maker. He was wonderful at describing things and how they worked for him. Shannon -Original Message- From: Penny Reeder Sent: Wednesday, October 30, 2013 11:18 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Henry's Buttermilk Scones These are truly delicious - and whenever I make them, I think of Henry and smile - and miss him! Penny On 10/29/13, Shannon Hannah shannonhanna...@gmail.com wrote: Sherri, this has been my favorite scone recipe for years. It was posted to a group called “blindcook” years ago by Henry Kasten. I cut them into biscuits and don’t bother with brushing them with cream though. They are very good but also very rich. Shannon BUTTERMILK SCONES 3 cups flour 1/3 cup sugar 1 teaspoon salt 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 cup unsalted butter 1 cup buttermilk 1 tablespoon heavy cream, for brushing Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and or your favorite jam or jelly. Yield: 16 scones ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Henry's Buttermilk Scones
Sherri, this has been my favorite scone recipe for years. It was posted to a group called “blindcook” years ago by Henry Kasten. I cut them into biscuits and don’t bother with brushing them with cream though. They are very good but also very rich. Shannon BUTTERMILK SCONES 3 cups flour 1/3 cup sugar 1 teaspoon salt 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 cup unsalted butter 1 cup buttermilk 1 tablespoon heavy cream, for brushing Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and or your favorite jam or jelly. Yield: 16 scones ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Mozzarella Turkey Bake
I put this casserole together a few days ago as I had unexpected company coming and just used what I had in my fridge. It turned out very good and I received compliments on it. I thought I should write it down so I could make it again and thought with our Canadian thanksgiving coming up soon I would post for anyone who has left over turkey. Mozzarella Turkey Bake 3 cups uncooked pasta (I used macaroni) 2 celery stalks chopped fine I cooked the macaroni and celery in boiling salted water for 7 minutes then into a colander and rinsed with cold water. In a large bowl I put the macaroni and celery and added: 1 small grated onion (I grated it right into the bowl) 2 cups or a little more of frozen peas 4 cups of chopped cooked turkey 1 can of mushroom soup 1 cup about of sour cream 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon seasoning salt a couple of dashes of hot sauce Mix this all up and put into a greased 13 by 9 pan patting it down evenly. then I sprinkle 2 cups of grated mottzerella cheese over top. I covered it with foil and baked in a 350 oven for 30 minutes. When I took it out of the oven I remove the foil and let it stand for about 10 minutes before serving. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Crock Pot Lasagna
Crock Pot Lasagna 1 pound Ground Beef Lasagna noodles 1 jar spaghetti sauce 1 1/2 cups cottage cheese 1 1/2 cups shredded Mozzarella cheese 2 tablespoons grated Parmesan cheese Directions Brown ground beef and drain. Spoon 1 C. spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours. If cooked much longer, it gets a bit well done. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Almond Joy Cookies
Almond Joy Cookies how can you go wrong with chocolate and coconut? Ingredients 1 cup butter 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almonds Directions Pre-heat oven to 375°F Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pumpkin Cheesecake Pie
Teresa, I don't think it matters. Shannon -Original Message- From: Teresa Mullen Sent: Monday, September 09, 2013 10:28 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Pumpkin Cheesecake Pie Okay, I have a silly question to ask about the pumpkin purée is this from the can? Or is it fresh pumpkin? Teresa MullenSent from my iPhone On Sep 4, 2013, at 9:29 PM, Shannon Hannah shannonhanna...@gmail.com wrote: Pumpkin Cheesecake Pie 2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 1/2 teaspoon vanilla extract 2 eggs 1 (9 inch) prepared pie crust (or Graham cracker crust, whichever you prefer) 1/2 cup pumpkin puree 1/2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 cup frozen whipped topping, thawed Directions: Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Caramel Marshmallow Popcorn
Caramel Marshmallow Popcorn 1/2 cup butter 1 cup brown sugar 1 1/2 tablespoons light karo syrup (corn syrup) 14 large marshmallows 1 package microwave popcorn Instructions Pop the bag of popcorn and strain any seeds (this is important because if there are seeds they will stick in the caramel which is not tasty) Melt butter in pan Add brown sugar and karo syrup to butter and melt (do not burn) Add marshmallows and melt while stirring over medium heat Pour caramel marshmallow mixture over popped popcorn and devour! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Brownie recipe for Jeri
Jeri, this is the brownie recipe I use all the time. It is very rich and moist, not for dieters, smile. My husband likes chocolate butter icing on it but it is very good just as is or with some powdered icing sugar on top. It is never fail or it has been for me. I always use canola oil and just dump all the ingredients in a bowl and stir with a wooden spoon. I have also used a larger pan for a thinner brownie too. Deep Dish Brownie 3/4 cup oil or melted butter 1 1/2 cups sugar 1 1/2 teaspoons vanilla 3 eggs 3/4 cup flour 1/2 cup cocoa 1/2 teaspoon baking powder 1/2 teaspoon salt Blend oil or butter, sugar, and vanilla, in mixer bowl. Add eggs; beat with wooden spoon. Combine flour, cocoa, baking powder, and salt; gradually add to egg mixture until combined. Spread in 8 inch square baking pan that has been greased. Bake at 350 for 35 to 40 minutes or until brownie begins to pull away from edges. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Red Lobster's Cheese Biscuit recipe done in a loaf pan.
Red Lobster's Cheese Biscuit recipe done in a loaf pan. 3 cups flour 1 Tablespoon baking powder 1 teaspoon salt 1/4 teaspoon cayenne pepper 1/8 teaspoon black pepper 4 ounces cheddar cheese, cut into 1/4 inch cubes 1 1/4 cups milk 3/4 cup sour cream 3 Tablespoons of butter, melted 1 egg, lightly beaten Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread. In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] pizza ovens or cookers?
I am interested in purchasing a pizza oven, the kind that sits on your countertop like a crockpot. I have read about it on line, some positive and negative comments. I would really like comments from a person who is blind. Any suggestions, comments, etc. are welcome. Thanks! Shannon ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Almond milk
I am looking for recipes using almond milk. Thanks! Shannon ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] questions about bread
My Dad gave me a Westinghouse bread machine and I agree it is very accessible. I really like that it goes back as before when you plug it in again. Mine is over 10 years old and the loaf pan had to be replaced, other than that it still works great. Shannon -Original Message- From: Nicole Massey Sent: Thursday, May 16, 2013 8:50 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] questions about bread My White-Westinghouse bread machine is *very* blind accessible. It has three buttons with just a few settings and after scanning the manual it is extremely easy to use. It resets to the default setting when it powers up, so some easy memorization of the few menu settings are enough to do whatever you want to do with it. It is, however, probably almost twenty years old. That said, bread machines are something most folks use a few times and forget, so if you have a Freecycle group in your area join it and ask for a bread machine and chances are good you'll get at least one response. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Gary Patterson Sent: Thursday, May 16, 2013 8:24 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] questions about bread Will, no you don't have to have a bread machine, but you will have to get the cooking tools I mentioned the other day. Yes, the bread machine is more than likely less messy. Most bread machines are not very blind friendly or accessible. Take someone with you that knows about baking bread because like I said the machines are not very accessible. You have to add ingredients in the order that the package of bread mix dictates or the bread machine owners' manual will address things like what to do and what order they specify. Gary Patterson -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Will Henderson Sent: Sunday, March 17, 2013 12:47 PM To: cookinginthedark@acbradio.org Subject: [CnD] questions about bread Hi again, So, one thing that I've been suggested was that I should at some time learn to bake bread, even if it's just simple white bread. However, again, not having done that before, I do have questions. I know people have mentioned that I need a bread machine. What kind do I need, and is that the only way to do it? Someone told me it could get somewhat messy if I'm not careful, which is why I'd want the machine. Also, do I need some kind of special mixer other than just my little electric mixer for mixing the dough? I'm totally willing to try but don't think I have the right tools. Thanks again. Will ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Bacon and Cheddar Biscuits
Bacon and Cheddar Biscuits 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons sugar 3/4 teaspoon baking soda 1/2 teaspoon salt 5 tablespoons cold butter, cut into pieces 5 bacon slices, cooked crisp and crumbled 3/4 cup grated Cheddar cheese 3/4 cup buttermilk 1. Preheat oven to 450*F (230*C). Grease a large baking sheet. 2. Into a bowl combine flour, baking powder, sugar, baking soda, and salt. Blend butter into flour with pastry cutter until mixture resembles meal. 3. Stir in bacon and cheese. Add buttermilk and stir until mixture just forms a dough. Gather dough into a ball and on a lightly floured surface knead gently 8 times. Pat out dough into a 6 x 5-inch rectangle. Cut dough into 9 rectangles and arrange about 1-inch apart on baking sheet. 4. Bake biscuits in middle of oven 15 minutes or until golden brown. Makes 9 biscuits. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] ORANGE CARROT CAKE
I have made this cake for years it is very good. Shannon ORANGE CARROT CAKE 3 cups flour 2 cups sugar 2 cups shredded carrots 1 cup coconut 1 1/2 teaspoons baking soda 2 1/2 teaspoons cinnamon 1 teaspoon salt 1 1/4 cup oil 2 teaspoons vanilla grated orange peel 11 ounce can mandarin oranges undrained 3 eggs In large bowl combine all ingredients Beat for 2 minutes Pour into greased 13 by 9 pan or larger Bake at 350 degrees until toothpick comes out clean FROSTING 8 ounce package cream cheese softened 2 tablespoons melted butter 3 cups icing sugar 1/2 to 1 cup chopped nuts to sprinkle on top grated orange peel optional ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Storing and using honey
When I measure honey, peanut butter, molasses etc. I rub the measuring cup with canola or olive oil first. Then the honey etc. slides out. It is great when the recipe calls for oil as I measure it first then the measuring cup already has a coating of oil. HTH Shannon - Original Message - From: Desi Noller desiandca...@q.com To: cookinginthedark@acbradio.org Sent: Wednesday, February 20, 2013 5:11 PM Subject: [CnD] Storing and using honey Hi Everybody, I sent a similar message earlier today, but I never saw it come through, so I'm trying again. I love the taste of honey, but I hate using it because it's so sticky and messy! I've been wondering if storingit in the fridge or freezer might make it easier to handle. Do those of you who use honey have any special ways of measuring it that keeps it from dripping all over the place? I would love to hear what you all think! Thanks in advance for sharking your thoughts! Desi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Ginger Glazed Pork Chops
Ginger Glazed Pork Chops 4 pork loin chops cut 3/4 inch thick 1/4 cup honey 2 Tablespoons soy sauce 2 Tablespoons sliced green onion 1 Tablespoon grated ginger root or or 1/2 teaspoon ground ginger 2 teaspoons cornstarch 1 clove garlic, minced hot cooked rice Trim fat from pork chops. Place chops on broiler pan and broil for 8 to 10 minutes, turning once, until no pink remains. Transfer to a platter. Meanwhile, for glaze, in a saucepan combine honey, soy sauce, green onion, ginger, cornstarch and garlic. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Spoon over chops. If desired, serve with rice. Serves 4 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Orange Ginger Pork Chops
Orange Ginger Pork Chops 1/4 cup all-purpose flour 2 teaspoons ground ginger salt to taste 1/2 teaspoon ground black pepper 4 tablespoons olive oil 4 thick cut pork chops 1 onion, halved and thinly sliced 1 tablespoon brandy 1 1/2 cups orange juice 1. Preheat the oven to 350 degrees . 2. Place the flour, ginger, salt and pepper into a paper or plastic bag. Put the chops in the bag, and shake to coat. Heat oil in a frying pan over medium-high heat. Brown pork chops in the hot oil on both sides. Transfer the chops to a casserole dish. 3. Place the onion in the hot frying pan, and cook until limp. Pour the brandy into the pan, and stir to incorporate any bits of food that may be stuck to the pan. Pour the onion and juices over the pork chops in the dish. Pour the orange juice into the casserole as well. 4. Cover and bake for 45 minutes, or until chops are no longer pink. Serve with the orange sauce from the dish. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Garlic Brown Sugar Chicken
Garlic Brown Sugar Chicken 1 to 1 1/2 pounds chicken pieces 1 cup packed brown sugar 2/3 cup vinegar 1/4 cup lemon lime soda 2 to 3 tablespoons minced garlic 1 green bell pepper, cut into strips 2 tablespoons soy sauce 1 teaspoon pepper Place chicken in slow cooker. Mix all remaining ingredients and pour over chicken. Cook on low for 6 to 8 hours. Serve over rice or noodles. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Slow-Cooker Hungarian Goulash
Slow-Cooker Hungarian Goulash 2 pounds beef stew meat, cut into 1-inch cubes 1 large onion, sliced 1 clove garlic, minced 1/2 cup catsup 2 tablespoons Worcestershire sauce 1 tablespoon brown sugar 2 teaspoons salt 2 teaspoons paprika 1/2 teaspoon dry mustard 1 cup water 1/4 cup flour Place meat in slow-cooker; cover with sliced onion. Combine garlic, catsup, Worcestershire sauce, sugar, salt, paprika and mustard. Stir in water. Pour over meat. Cover and cook on low for 9 to 10 hours. Turn control to high. Dissolve flour in small amount of cold water; stir into meat mixture. Cook on high 10 to 15 minutes or until slightly thickened. Serve goulash over noodles or rice. Makes 5 to 6 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Slow-Cooker Au Gratin Potatoes and Ham
Slow-Cooker Au Gratin Potatoes and Ham 6 cups potatoes -- (6 medium), peeled and sliced 1 medium onion -- coarsely chopped 1 1/2 cups cooked ham -- cubed 4 ounces shredded American cheese -- (1 cup) 1 10 3/4-ounce can condensed 1/3-less-salt cream of mushroom soup 1/2 cup milk 1/4 teaspoon dried thyme leaves -- (¼ to ½ teaspoons) In slow cooker, layer half each of the potatoes, onion, ham and cheese; repeat layers. In small bowl, combine soup, milk and thyme; pour over top. Cover; cook on high setting for 1 hour. Reduce to low setting; cook for 6 to 8 hours or until potatoes are tender. 7 (1-cup) servings. Source: Pillsbury #140, Casseroles One-Dish Meals; page 6 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Crockpot Shepherd's Pie
Crockpot Shepherd's Pie 3/4 pound extra lean ground beef 1 tablespoon vinegar 3/4 teaspoon salt 1/4 teaspoon hot sauce 1 teaspoon paprika 1/4 teaspoon dried oregano 1/4 teaspoon black pepper 1 teaspoon chili powder 1 small onion -- chopped 1 15 oz. can corn -- drained 3 large potatoes unpeeled 1/4 cup skim milk 1 teaspoon fat-free margarine 1/4 teaspoon salt dash pepper fat-free cheddar cheese -- shredded 1. Combine ground beef, vinegar, and spices. Cook in skillet until brown. Add onion and cook until onions begin to glaze. 2. Spread in bottom of crockpot. Spread corn over meat. 3. Boil potatoes until soft. Mash with milk, margarine, 1/4 teaspoon salt and dash of pepper. Spread over meat and corn. 4. Cover and cook on low 3 hours. Sprinkle top with cheese a few minutes before serving. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Slow-Cooked Caramel Apple Pudding Cake
Slow-Cooked Caramel Apple Pudding Cake Makes: 6-8 Servings 1 cup flour 1/3 cup sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground cardamom 1/2 cup milk 2 tablespoons oil 1/2 cup chopped pecans, toasted 1/4 cup dried apples or pears 1 cup packed brown sugar 1 cup water 1 cup apple juice or pear nectar 2 tablespoons butter or margarine 1 tablespoon finely chopped crystallized ginger Vanilla ice cream or light cream, optional In a mixing bowl, combine flour, sugar, baking powder, cinnamon or cardamom. Add milk and oil. Stir until combined. Stir in the nuts and dried fruit. Spread batter evenly in bottom of a 3-1/2 to 4 quart slow cooker. In a small saucepan, combine brown sugar, water, apple juice or nectar, margarine or butter, and ginger. Bring to a boil. Boil for 2 minutes. Pour mixture evenly over batter in cooker. Cover. Cook on HIGH for 2 to 2-1/2 hours or until a toothpick inserted in the cake's center comes out clean. Let stand uncovered for 30-40 minutes to cool slightly before serving. Serve warm with a scoop of vanilla ice cream or drizzle with light cream as desired. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] ANGEL FOOD MACAROONS
ANGEL FOOD MACAROONS 1 box angel food cake mix (1 easy step) 1 1/2 teaspoons almond extract 1/2 cup water 2 cups coconut Put dry cake mix in mixer and add almond extract and water. Mix on low speed for 1 minute. Turn to medium speed for 2 minutes. Add coconut. Drop by teaspoon onto parchment paper. Bake 350 degrees for 10 to 12 minutes. Let cool on rack and remove cookies. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cherry Drop Cookies
Cherry Drop Cookies 1 box (2 layer) cherry cake mix 1/4 cup vegetable oil 2 tablespoons water 2 eggs few drops of red food coloring (if desired) 1 cup chopped walnuts maraschino cherries Preheat oven to 350°. Blend cake mix, oil, water, eggs, and food coloring. Stir in nuts. Drop from a teaspoon onto an ungreased cookie sheet. Top each cookie with 1/2 a maraschino cherry. Bake 10 to 12 minutes. Cool on cookie sheet for about 1 minute. Remove to rack to finish cooling. Yield: 4 to 5 dozen cookies. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cake Mix Banana Fudge Cookies
Banana Fudge Cookies 1 (18 1/2 ounce) box chocolate cake mix 1/3 cup mashed bananas, ripe 1 egg 2 tablespoons water 6 ounces semisweet chocolate pieces Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonsful, about 2 inches apart, on greased baking sheets. Bake in a 350 degree F oven for 8 minutes or until done. Remove from baking sheets; cool on racks. Makes 3 1/2 dozen. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cake Mix Butter Pecan Cookies
Butter Pecan Cookies 1 box butter pecan cake mix 1 small package vanilla instant pudding mix 1 cup cooking oil 1 egg 1/2 cup finely chopped pecans, or nuts of your choice Mix all ingredients together. Roll into small balls and place on cookie sheet. Bake in 400 degree F oven for ten minutes. (Note: I baked mine at 375 degrees F for only 8 minutes, and let them cool on the cookie sheet for about five minutes before removing them. They turned out just perfect. They will be kinda soft on top when you remove them from the oven, but they will finish cooking while they cool.) ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Peanut butter cake mix cookies
Peanut butter cake mix cookies 1 box yellow cake mix 1 cup peanut butter, I use creamy 2 eggs 1/2 cup oil 1 teaspoon vanilla Mix peanut butter, eggs, vanilla and oil until smooth. Add in cake mix, mix well. Roll into balls, place on ungreased cookie sheets and flatten. Bake at 350 for 10 to 12 minutes. Note: if you want a soft cookie, don't leave in longer than 10 minutes. The cookies won't feel quite done to the touch until you let them sit for a couple minutes. Remove and cool. Store in airtight containers. Makes an amazing soft cookie. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Lemon Bites, cake mix cookie
Lemon Bites Posted by bettyboop50 at recipegoldmine.com 1 (18 1/4 ounce) box lemon cake mix 1 egg 4 ounces thawed Cool Whip 1/2 cup confectioners' sugar Preheat oven to 350 degrees F. In a large bowl, combine cake mix, egg and cool whip, mixing to combine. Batter will be very stiff. Drop by teaspoonful into confectioners' sugar. Roll into 1-inch balls, using sugar to keep dough from sticking to hands. Place balls 2 inches apart onto greased baking sheets. Bake for 10 to 12 minutes or until light brown on bottom. Transfer to a wire rack to cool completely. Store in an airtight container. Makes approximately 72 cookies. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Double Chocolate Nuggets, cake mix cookie
Double Chocolate Nuggets 1 (18.25 ounce) box Duncan Hines Swiss Chocolate Deluxe cake mix 1/2 cup vegetable oil 2 eggs 1 cup semisweet chocolate chips Pecan halves, if desired Preheat oven to 350 degrees F. Blend cake mix, oil and eggs. Stir in chocolate pieces. Drop from a teaspoon onto an ungreased cookie sheet. if desired, Top each cookie with a pecan half. Bake for 10 to 12 minutes, until cookie tests done with a wooden pick. Cool on cookie sheet for about 1 minute, then remove to rack to finish cooling. Makes 4 to 5 dozen cookies. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
