[CnD] air fryer

[Wendy via Cookinginthedark]

The air fryer is to be on a heat resistant surface. Are kitchen counters heat 
resistant?
Wendy

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Re: [CnD] Air Fryer

[Wendy via Cookinginthedark]

My reader comes tomorrow so I can put bumps on the dials, so I have not used
it yet. What do you plan to air fry?
Wendy
 

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Re: [CnD] Air Fryer

[Wendy via Cookinginthedark]

I just got the air fryer too, & had trouble figuring out how to separate the
basket-pan at first. There are 2 buttons. One is the button we feel when we
grasp the handle to pull out the basket-pan. When you have pulled them out,
push that top sliding button forward (in the direction of the pans). Behind
that button, there will be another slightly recessed button. Pushed down on
it & pull out the basket. It will take some practice to accomplish this. If
questions, please ask.
Wendy


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[CnD] Mushrooms

[Wendy via Cookinginthedark]

Can fresh mushrooms be put in the freezer for later use? Thanks.
Wendy

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Re: [CnD] Avocado Veggie Sandwich

[Wendy via Cookinginthedark]

I used to go to Baker Square, which is famous for its pies, or it used to be. 
The sandwich recipe mentioned here reminded me of an Avocado-Tomato Sandwich 
they served, & it too was delicious.
Wendy 
 

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Re: [CnD] What’s the Best Substitute for Soy Sauce? Here Are 6 Delicious Options

[Wendy via Cookinginthedark]

Thanks. I like Worcestershire sauce
& I had thought it contained soy. Nice to know.
Wendy

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Sugar Lopez via Cookinginthedark
Sent: Monday, October 19, 2020 4:14 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] What’s the Best Substitute for Soy Sauce? Here Are 6 Delicious 
Options

Got this from another source:

What’s the Best Substitute for Soy Sauce? Here Are 6 Delicious Options

By: Katherine   Gillen

 

It gives marinades a boost of umami, it makes a mean sauce for stir-fries 
  and you 
can’t have sushi   or 
dumplings  
 without it on the side. Yep, soy sauce is one of our pantry heroes. It’s 
salty, tangy and savory in all the right ways, not to mention versatile. But if 
you have a soy or wheat allergy, the condiment is off-limits. Or maybe you’re 
watching your sodium intake and just trying to avoid it. Is there a worthy 
substitute for soy sauce? Yep, in fact, there are six.

But first, what is soy sauce?

Chinese in origin, the salty brown liquid is actually made from a fermented 
paste of soybeans, roasted grains, brine (aka saltwater) and a mold called 
kōji. (Fun fact: It dates back to the Western Han dynasty in 206 B.C. and was 
historically used as a way to stretch salt, a luxurious and expensive 
commodity.)

 

 

Traditional soy sauce takes months to make. First, soybeans are soaked and 
cooked, and wheat is roasted and crushed. Then the mixture is inoculated with 
kōji, mixed with brine and left to brew. The liquid is pressed from the solids, 
pasteurized and bottled, and voilà, it finally ends up on your table. Depending 
on the country and region of origin, soy sauce can taste different from bottle 
to bottle, and there are endless varieties and flavors. (Light, dark, sweet and 
thick are common ones.)

But if you’re avoiding soy sauce (or just plain ran out), don’t worry. You can 
substitute other comparable ingredients.

6 substitutes for soy sauce

1. Tamari

If you’re not dealing with a soy allergy or monitoring your sodium intake, 
tamari is the closest in taste to regular soy sauce. That’s because it’s also 
made from soybeans and brewed in a similar way, but it doesn’t contain wheat, 
so it’s gluten-free.

2. Worcestershire sauce

Another fermented sauce, this British condiment usually contains a blend of 
malt vinegar, anchovies, spices, sugar, salt, garlic, onions, tamarind extract 
and molasses. It has the same umami quality as soy sauce, but much less sodium 
and no soy or gluten. (But if you’re allergic to shellfish or seafood, you’ll 
want to skip it.)

3. Coconut aminos

A sauce made from fermented coconut sap, coconut aminos has an umami flavor 
profile that’s similar to soy sauce. It’s a little bit sweeter, but it’s also 
lower in sodium (about 90 milligrams per teaspoon compared to 290 milligrams in 
soy sauce) and gluten-free.

4. Liquid aminos

Liquid aminos (such as Bragg 

 ) is a liquid protein concentrate that’s made from soybeans but not fermented. 
Like coconut aminos, it’s gluten-free, but it does contain soy and has a 
similar sodium content. It tastes a lot like soy sauce, albeit milder and 
sweeter.

5. Dried mushrooms

If you need a substitute for soy sauce that’s gluten- and soy-free and low in 
sodium, dried shiitake mushrooms can work in a pinch. Rehydrate the mushrooms 
in water, then use that soaking liquid in place of the soy sauce. It’s not the 
closest substitute in the bunch, but it packs an umami punch.

6. Fish sauce

This funky condiment is made from fish or krill that’s fermented in salt for up 
to two years. It has a savory, umami quality like soy sauce, but you probably 
won’t want to substitute it in equal amounts. (It’s pretty fishy, after all.)

With the exception of fish sauce, these six substitutes for soy sauce can be 
swapped in a one-to-one ratio, but we always recommend tasting as you go for 
best results.

Want to make a homemade substitute for soy sauce? Here’s how.

Ingredients:

*   2 tablespoons beef bouillon (regular or low-sodium)
*   1 teaspoon molasses
*   1 teaspoon apple cider vinegar
*   Pinch of ground ginger
*   Pinch of garlic powder
*   Freshly ground black pepper, to taste

Directions:

In a small saucepan over medium-high heat, combine the beef bouillon, molasses, 
apple cider vinegar, ground ginger and garlic powder with ¾ cup water. Bring to 
a boil, then lower the heat and simmer until the liquid is reduced to your 
desired flavor strength, 10 to 12 minutes. Season to taste with a few cracks of 
freshly ground black pepper.

 

 

 

 

Re: [CnD] Cp HONEY LENTILS and BEAN DINNER

[Wendy via Cookinginthedark]

Is there a substitute for soy? I am told to use it in moderation with my 
history of cancer. Thanks.
Wendy

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Sugar Lopez via Cookinginthedark
Sent: Monday, October 19, 2020 1:58 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] Cp HONEY LENTILS and BEAN DINNER

Cp HONEY LENTILS and BEAN DINNER

Crocktober 19, 2020

Happy Monday, Slow Cookerers!

Last night I revisited my favorite vegetarian dinner.

The only change I made to the Original Recipe was that I used a can of drained 
and rinsed black beans instead of garbanzo beans because my 8 year old doesn't 
like garbanzos. 

 

I also added about a cup of shredded butternut squash. Trader Joe's sells the 
spirals next to the carrots and I figured it was a great way to get a few more 
vitamins into the kids.

If you can't find the already peeled and either cubed squash or shredded squash 
you can add some sweet potato to bulk up the meal.

It tasted WONDERFUL.

The red onion is important --- don't email me and ask to use a yellow one. 
Because if you do I'll probably say it's fine but I'd really rather you use a 
red one.

;HONEY LENTILS and BEAN DINNER

serves 6, over white or brown rice. Freezes well.

1 1/2 cups lentils ((brown or green)

3 cups water

1/2 red onion, diced

1 (15-ounce) can black beans, drained and rinsed

1/2 cup shredded or chopped carrot

1 cup peeled and cubed or shredded butternut squash

1 teaspoon kosher salt

1 teaspoon dried mustard

1/4 teaspoon ground ginger

2 tablespoons soy sauce (La Choy or Tamari Wheat Free are GF)

1/3 cup honey (and maybe another 1 tablespoon later to taste)

1 dried bay leaf or 2 fresh

 

The Directions.

 

I used a 4 quart crockpot.

 

The awesome thing about lentils (actually, there are a few awesome things) is 
that they are cheap, full of fiber, and you don't have to pre-soak them. You 
really should rinse them off, though.

 

Put the lentils into your crockpot. Add the water. Chop up the onion, and add 
along with the carrots and squash.

Drain and rinse the  beans and add. 

 

Stir in the dried mustard, salt, and ginger. 

 

Add the soy sauce and honey. 

 

Stir to combine. Float the bay leaf (ves) on top.

 

Cover and cook on low for 6-8 hours, or on high for 3-5. 

 

Taste. If desired, stir in an extra tablespoon of honey.

 

Serve with white or brown rice.

DELICIOUS.

I was so happy to watch the kids lick their bowls clean!!

-)

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar  

 

 

 

 

 

 

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[CnD] Bisquit

[Wendy via Cookinginthedark]

What are the ingredients to make Bisquit from scratch? Thanks.
Wendy


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[CnD] Oil vs. butter

[Wendy via Cookinginthedark]

If a recipe calls for 3/4 cup oil, & I want to substitute with butter, will
it be 3/4 cup butter? Thanks.
Wendy

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[CnD] Whipped Cream Cheese

[Wendy via Cookinginthedark]

So happy we are back up & running, & thank you! Really missed this list.
I do have a question. Can Whipped Cream Cheese be used in a frosting recipe?
Wendy

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Re: [CnD] Speculaas from King Arthur

[Wendy via Cookinginthedark]

Can regular flour substitute almond flour?
Wendy

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of gail johnson via Cookinginthedark
Sent: Saturday, October 03, 2020 3:47 AM
To: cooking in the dark 
Cc: gail johnson 
Subject: [CnD] Speculaas from King Arthur

Speculaas are traditionally thin, crisp, dark-brown windmill-shaped cookies 
that originated in the Netherlands.
PREP
15 mins
BAKE
15 to 20 mins
TOTAL
1 hr 30 mins
YIELD
4 dozen small cookies
Ingredients
Cookies
8 tablespoons (113g) unsalted butter, room temperature
3/4 cup (159g) brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon cardamom*
1/2 teaspoon cloves*
1/2 teaspoon mace* (or substitute 1/2 teaspoon nutmeg )
1 1/2 teaspoons cinnamon *
1/2 teaspoon salt
1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour
1/2 cup (48g) almond flour , toasted almond flour preferred
1 teaspoon baking powder
2 to 4 tablespoons (28g to 57g) milk (regular or low-fat, not nonfat) *Or 
substitute 1 tablespoon Speculaas spice for the cardamom, cloves, mace, and 
cinnamon Icing
1/2 cup (57g)
confectioners' or glazing sugar
3 to 4 teaspoons milk or water
Instructions
1
To make the cookies: In a large mixing bowl, beat together the butter, sugar, 
vanilla, spices, and salt.
2
Stir in the flour, almond flour, and baking powder, then enough of the milk to 
make a stiff dough.
3
Form the dough into two disks, wrap in plastic, and refrigerate for 2 hours or 
more.
4
Preheat the oven to 325°F. Lightly grease, or line with parchment, two baking 
sheets.
5
Working with one disk at a time, roll the dough 1/8" to 1/4" thick. Cut out 
shapes using your desired cutters, and transfer the cookies to the prepared 
pans.
6
Bake the cookies for 15 to 20 minutes, until they're lightly browned around the 
edges. Remove them from the oven and transfer them to a rack to cool. As they 
cool, they'll become quite hard.
7
To make the icing: Stir together the sugar and enough milk or water to create a 
thick but "drizzle-able" icing.
8
Drizzle the icing atop the cookies decoratively.
　

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Re: [CnD] BC Outrageous Stacked Peanut Butter Brownies Recipe - BettyCrocker.com

[Wendy via Cookinginthedark]

Where does one buy mini metal binder clips?
Wendy

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marilyn Pennington via Cookinginthedark
Sent: Tuesday, September 08, 2020 8:16 PM
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: [CnD] BC Outrageous Stacked Peanut Butter Brownies Recipe -
BettyCrocker.com

I made these yesterday.  They are extremely rich, but good.  I will not make
them very often.  I am going to go have a small square right now with a
glass of cold milk.  

 

BC Outrageous Stacked Peanut Butter Brownies Recipe - BettyCrocker.com

 

Prep 10 min 

Total1 hr 10 min 

Servings24 

These decadent bars are stacked with peanut butter cookie dough, peanut
butter sandwich cookies, peanut butter cups and topped with a fudgy brownie
batter for a seriously indulgent treat!

 

Make with Betty Crocker Cookie Mix.

 

Ingredients

1 pouch,  (17.5 oz) Betty Crocker™ peanut butter cookie mix 

Vegetable oil, water and egg called for on cookie mix pouch 

1 box,  (19.9 oz) Betty Crocker™ dark chocolate fudge brownie mix 

Water, vegetable oil and eggs called for on brownie mix box Save $ 

16 peanut butter creme-filled sandwich cookies 

8 Reese's Peanut Butter Cups, unwrapped 

1/2cup creamy peanut butter (for drizzle, optional) 

1tablespoon coconut oil (for drizzle, optional) 

Steps

1.  Heat oven to 350°F. Grease 13x9-inch pan, and line with cooking
parchment paper, leaving an overhang on the two longer sides. 

2.  In medium bowl, make peanut butter cookie dough as directed on pouch. 

3.  In another medium bowl, make brownie batter as directed on box. 

4.  Crumble cookie dough in pan; using offset spatula, press and spread
cookie dough into thin even layer. Top cookie dough layer with even layer of
sandwich cookies and candies. Spread brownie batter over top of cookie
dough, sandwich cookies and peanut butter cups to cover completely. 

5.  Bake about 30 minutes or until toothpick inserted in brownie comes out
with few sticky crumbs. Cool completely on cooling rack. To make the
optional peanut butter drizzle, mix peanut butter and coconut oil in small
microwavable bowl and microwave uncovered on High at 30-second intervals
until thin enough to drizzle. Drizzle over bars. Cut into 6 rows by 4 rows. 

Expert Tips

Greasing the pan before adding parchment will help keep the parchment in
place while you spread the cookie dough layer in the pan. Use mini metal
binder clips to secure the parchment overhang. 

You can use all peanut butter creme-filled sandwich cookies or all peanut
butter cup candies in this recipe; whatever you do, it will be delicious! 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories

330

Calories from Fat

130

% Daily Value

Total Fat

14g

22%

Saturated Fat

3 1/2g

17%

Trans Fat

0g

 

Cholesterol

25mg

8%

Sodium

250mg

11%

Potassium

70mg

2%

Total Carbohydrate

45g

15%

Dietary Fiber

1g

4%

Sugars

30g

 

Protein

4g

 

% Daily Value*:

Vitamin A

0%

0%

Vitamin C

0%

0%

Calcium

0%

0%

Iron

8%

8%

Exchanges:

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

Carbohydrate Choice

3 

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

Trademarks referred to herein are the properties of their respective owners.

© 2020 ®/TM General Mills All Rights Reserved.  Enjoy.

 

 

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Re: [CnD] cake recipe

[Wendy via Cookinginthedark]

I would appreciate all those Joanna Fluke recipes too. I only have a few. 
Thanks.
Wendy

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Re: [CnD] cake recipe

[Wendy via Cookinginthedark]

Thanks. The recipe says to sprinkle a few of the almonds on the bottom of the 
pan. What do we do with the rest of the almonds?
Wendy

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[CnD] cake recipe

[Wendy via Cookinginthedark]

Anyone know how much cream is needed in Joanna Fluke's recipe below? Not clear 
in the audio book. Thanks.
Scandinavian Almond Cake (Mystery)~
1 stick butter
1 ¼ cup sugar
Egg
½ tsp. baking powder
1 ½ tsp. almond extract
Question  cup cream
1 ¼ cup flour
¼ cup sliced almonds


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[CnD] scrambled eggs

[Wendy via Cookinginthedark]

I am reading the O Magazine. One person uses cornstarch in her scrambled
eggs to make it custard like. Have you tried this?
Wendy


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[CnD] carrots

[Wendy via Cookinginthedark]

I have extra carrots. Can I grate them & freeze to make a carrot cake later?
Thanks.
Wendy

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Re: [CnD] Sheet Pan Steak with Green Beans and Red Skin Potatoes

[Wendy via Cookinginthedark]

Is smoked paprika liquid?
Wendy

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Re: [CnD] carrot cake

[Wendy via Cookinginthedark]

If use mayo or apple sauce in recipe, do you use equivalent amount to oil in 
recipe?
Wendy
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Jude DaShiell via Cookinginthedark
Sent: Monday, August 24, 2020 11:43 AM
To: Linda S. via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] carrot cake

I'd substitute mayonaise rather than apple sauce since that's more protein and 
less carbs.

On Mon, 24 Aug 2020, Linda S. via Cookinginthedark wrote:

> Date: Mon, 24 Aug 2020 12:41:05
> From: Linda S. via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Linda S. 
> Subject: Re: [CnD] carrot cake
>
> You can also substitute applesauce for oil in this recipe.
>
> On 8/24/2020 9:32 AM, Jude DaShiell via Cookinginthedark wrote:
> > I would happily substitute figs for raisins since raisins are 
> > dehydrated grapes.
> > Nuts in cakes I very much like along with cinnamon.
> >
> > On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote:
> >
> >> Date: Mon, 24 Aug 2020 12:20:28
> >> From: meward1954--- via Cookinginthedark 
> >> 
> >> To: cookinginthedark@acbradio.org
> >> Cc: meward1...@gmail.com
> >> Subject: Re: [CnD] carrot cake
> >>
> >> I like lots of nuts in carrot cake.  The thing I don't like there 
> >> is raisins, but lots of people love them.  I guess it comes down to taste.
> >>
> >> -Original Message-
> >> From: Cookinginthedark  On 
> >> Behalf Of
> >> diane.fann7--- via Cookinginthedark
> >> Sent: Monday, August 24, 2020 11:05 AM
> >> To: cookinginthedark@acbradio.org
> >> Cc: diane.fa...@gmail.com
> >> Subject: Re: [CnD] carrot cake
> >>
> >> Pecans, walnuts. As long as you have lots of either or both.
> >>
> >> -Original Message-
> >> From: Cookinginthedark  On 
> >> Behalf Of
> >> meward1954--- via Cookinginthedark
> >> Sent: Monday, August 24, 2020 12:02 PM
> >> To: cookinginthedark@acbradio.org
> >> Cc: meward1...@gmail.com
> >> Subject: Re: [CnD] carrot cake
> >>
> >> I usually substitute pecans for walnuts.  My husband has trouble 
> >> with walnuts.  I like them, but good Texans use more pecans anyway.
> >>
> >>
> >>
> >> -Original Message-
> >> From: Cookinginthedark  On 
> >> Behalf Of Kathy Brandt via Cookinginthedark
> >> Sent: Sunday, August 23, 2020 5:47 PM
> >> To: cookinginthedark@acbradio.org
> >> Cc: Kathy Brandt 
> >> Subject: Re: [CnD] carrot cake
> >>
> >> Will be interested in knowing how it turns out. Me, I?d be lucky to 
> >> use half the walnuts; I?ve never seen that much in a carrot cake, 
> >> and I?m not really a pineapple fan, but would maybe add a little 
> >> more liquid to make up for no juice if I were using.
> >>
> >>
> >>
> >> On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark 
> >>  wrote:
> >>
> >> I usually use DH carrot cake mix. I like this recipe and will try 
> >> it. The two cups walnuts is correct, and I would put at least that 
> >> many. I will probably add dried, unsweetened coconut flakes. I will use 
> >> the cardamom.
> >>
> >> Diane
> >>
> >> -Original Message-
> >> From: Cookinginthedark  On 
> >> Behalf Of Jody M via Cookinginthedark
> >> Sent: Sunday, August 23, 2020 8:07 AM
> >> To: cookinginthedark@acbradio.org
> >> Cc: Jody M <1973j...@gmail.com>
> >> Subject: Re: [CnD] carrot cake
> >>
> >> good morning, maybe I missed something. What is the temperature and 
> >> how long do you bake this cake?
> >>
> >> Sent from my iPhone
> >>
> >>> On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark 
> >>>  wrote:
> >>>
> >>> This carrot cake recipe is from one of the Joanna Fluke 
> >>> mysteries. Is the amount of walnuts correct?
> >>> 2 cups sugar
> >>> 3 eggs
> >>> ? cup vegetable oil (not canola or olive)
> >>> 1 tsp. vanilla
> >>> ? cup sour cream/yogurt
> >>> 2 tsp. baking soda
> >>> 2 tsp. cinnamon, or ? tsp. cardamom & 1 1/2 Tsp. cinnamon
> >>> 20 oz. crushed pineapple & juice
> >>> Question:2 cups chopped walnuts
> >>> 2 ? cups flour
> >>> 2 cups packed grated carrots
> >>> Wend

Re: [CnD] CROCK POT TATERS, BEANS AND SAUSAGE

[Wendy via Cookinginthedark]

Interesting your house seasoning. So if a recipe calls for 1 tsp. onion powder 
& 1/2 tsp. garlic, you use 1 1/2 tsp of the house seasoning?
Wendy

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Sugar Lopez via Cookinginthedark
Sent: Sunday, August 23, 2020 2:10 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] CROCK POT TATERS, BEANS AND SAUSAGE

CROCK POT TATERS, BEANS AND SAUSAGE

1 lb. smoked sausage, sliced

1 T. bacon grease

*   You can use any of your favorite oil instead(

3 potatoes, quartered and chopped

1 small onion, chopped

1, 12 oz. bag frozen green beans

1 tsp. my house seasoning (equal parts garlic powder, onion powder and 
pepper...combine and store in an airtight container)

*   You can use any seasoning of your choice*

1/2 tsp. smoked paprika

3 T. butter

 

Melt the bacon grease in a skillet and cook the sausage just until is has 
gotten color on it.

I would say about5 to 7 minutes Remove from the heat. Add the potatoes, onions 
and green beans to the crock pot. Add the house seasoning, paprika and butter 
over the beans. Add the sausage to the crock pot, I also put the drippings in 
mine also from the pan, cover and cook on high for 4-5 hours.

 

 Check for tenderness as every cp is different and depends where you live

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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Re: [CnD] Spicy Thai Chicken-Diabetic

[Wendy via Cookinginthedark]

If wanting to use regular sugar, how much equals 1 packet Equal sugar 
substitute? Thanks.
Wendy

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Sugar Lopez via Cookinginthedark
Sent: Friday, August 21, 2020 10:38 AM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] Spicy Thai Chicken-Diabetic

Spicy Thai Chicken-Diabetic

 

From Diabetic Gourmet Magazine /

https://diabeticgourmet.com

 

Recipe Yield: 2 (4 oz. each) Servings

Ingredients

 

1 small red bell pepper, chopped

2 tbsp white vinegar

1/4 tsp crushed red pepper flakes

1 packet Equal sugar substitute (or similar substitute)

2-4oz boneless chicken breasts, skinned

1 lime, sliced into 6 wedges

 

Directions

Puree red bell pepper with vinegar in a food processor.

Pour puree into a saucepan. Add red pepper flakes and bring to a boil.

Reduce heat to simmer and cook for 3 minutes more.

Remove from the heat and let stand til cool.

Once the red pepper puree is cooled, stir in the Equal sugar substitute.

In a preheated oven, broil the chicken breasts for about 10 minutes (or until 
browned). Turn chicken and broil approximately 5 minutes more.

Prepare a serving platter with a bed of hot, cooked, white rice, brown rice, or 
couscous.

Remove chicken from oven and place breasts atop the bed of rice/couscous. Spoon 
the spicy red pepper sauce atop the chicken breasts, garnish with the lime 
wedges, and serve at once.

Nutritional Information Per Serving:

Calories: 200

Fat: 4 grams

Sodium: 85 milligrams

Protein: 35 grams

Carbohydrates: 3 grams

Diabetic Exchanges: 4 Lean Meat

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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Re: [CnD] Labeling Decisions

[Wendy via Cookinginthedark]

Where does one buy plastic index cards?
Wendy

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Tuesday, August 18, 2020 8:57 PM
To: Dani Pagador via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Labeling Decisions

The technical term to use in the stationery shop is #100 weight card stock.
It even comes in larger sheets and not labeled as braille paper you pay
less.

On Tue, 18 Aug 2020, Dani Pagador via Cookinginthedark wrote:

> Date: Tue, 18 Aug 2020 21:05:05
> From: Dani Pagador via Cookinginthedark 
> 
> To: cookinginthedark@acbradio.org
> Cc: Dani Pagador 
> Subject: Re: [CnD] Labeling Decisions
>
> Mary,
> Glad you found something that works for you.
>
> I hope you get the index cards that are made on paper like what 
> Braille paper is made of. I bought some a few years ago that is like 
> the stuff really flimsy magazine covers are made of; boy was I 
> surprised and unhappy when I opened the package. It doesn't hold up 
> too well for long-term use and gets stuck in the interpoint index card 
> slate. I think they changed the material to cut costs. Good for them 
> maybe, but not for me. *sad smiley*
>
> More Later,
> Dani
>
>  fo
>
> On 8/18/20, meward1954--- via Cookinginthedark 
>  wrote:
> > Thanks for everybody's suggestions for my labeling problem.
> >
> > I had to decide something about labeling.  So I bought some 3 x 5 
> > index cards and an index card slate that is supposed to be for that 
> > size.  I also went ahead and bought some dymo tape and some of those 
> > Braille labels with the holes at both ends and the elastic ties.  
> > That way, I am ready for almost anything.  I think that I will just 
> > put the bags of seeds into other bags so that the paper doesn't 
> > touch them and I can still read the labels through the plastic.  An 
> > awkward solution, but it will work for the little tiny bags. The bigger
bags and containers can get the ones with the ties.
> > I
> > feel bad about using all these plastic bags, one to hold similar 
> > products, one for each bag to hold it and the label, and one for each
bag of seeds.
> > But some of this will be reusable, and besides, it will take me a 
> > long time to go through most of those bags of seeds anyway.  So we 
> > might be in this for the long haul.
> >
> > So that is the progress on my Covid19 hobby of growing food in air 
> > conditioned comfort while blind.
> >
> > -Original Message-
> > From: Cookinginthedark  On 
> > Behalf Of
> > diane.fann7--- via Cookinginthedark
> > Sent: Tuesday, August 18, 2020 7:31 AM
> > To: cookinginthedark@acbradio.org
> > Cc: diane.fa...@gmail.com
> > Subject: Re: [CnD] Labeling problem
> >
> > All the years I carried a $6000 notetaker around with me, I also 
> > carried a postcard slate, stilus and index cards. Nothing like being 
> > sure you can get the job done. (smile)
> >
> > -Original Message-
> > From: Cookinginthedark  On 
> > Behalf Of Linda S. via Cookinginthedark
> > Sent: Monday, August 17, 2020 11:26 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Linda S. 
> > Subject: Re: [CnD] Labeling problem
> >
> > You go girl!
> >
> > On 8/17/2020 6:11 PM, Dani Pagador via Cookinginthedark wrote:
> >> That's why I went the low-tech route. I know that it takes time to 
> >> make the labels by hand, but if a high-tech device like Pen Friend 
> >> or the bar code reader  ever breaks or isn't available and I were 
> >> dependent on it, I'd be in huuuge trouble. I'm waaay too dependent 
> >> on my iPhone as it is.
> >>
> >> At least for this gal, Braille and the slate and stylus will never 
> >> go out of style, not as long as I can read it and use them. I may 
> >> run out of Dymo tape and elastic, my preferrd materials of choice, 
> >> but there's all kinds of stuff labels can be made out of.
> >>
> >> I like seeing what everyone else is doing to solve the labeling 
> >> problem. Mary, too bad there isn't a site that can identify seeds 
> >> for you the way they have one now for identifying mystery pills 
> >> that find their way out of the bottle. Maybe you could sprout  some 
> >> of the mystery seeds and, if you've had them before, identify them by
taste?
> >> Aaron wouldn't be able to help identify them visually, would he?
> >>
> >> More Later,
> >> Dani
> >>
> >>
> >>
> >>
> >>
> >> On 8/17/20, meward1954--- via Cookinginthedark 
> >>  wrote:
> >>> I take it that the Pen Friend 2 labels cannot go in the freezer?  
> >>> I mean, get wet?
> >>>
> >>> I hope the second iteration of this is smaller than the first one, 
> >>> which I thought was rather clunky and awkward to use. I would 
> >>> rather not have to haul my phone around to look at these labels, 
> >>> but I might
> > have to.
> >>>
> >>>
> >>>
> >>> -Original Message-
> >>> From: Cookinginthedark  On 
> >>> Behalf Of Richard Kuzma via Cookinginthedark
> >>> Sent: Sunday, August 16, 2020 9:35 PM

Re: [CnD] measuring cups

[Wendy via Cookinginthedark]

My Canadian cups are 1/4, 1/3, 1/2, 2/3, 3/4 & 1 cup. My American cups are 1/4, 
1/2, 3/4 & 1 cup.
Wendy


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Re: [CnD] measuring cups

[Wendy via Cookinginthedark]

Interesting to learn a Canadian measuring cup is different to the Anerican
cup, so I put it to the test having both sets. Sure enough, the Anerican cup
is a bit less than the Canadian cup.
Wendy


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Re: [CnD] Labeling problem

[Wendy via Cookinginthedark]

What is a Quest?
Wendy

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[CnD] Maple Pie

[Wendy via Cookinginthedark]

Just came across this recipe in my papers.

Maple Syrup Pecan Pie
1/4 cup butter
1/2 cup sugar
1/2 tsp. salt
1 cup maple syrup
3 eggs
1 cup pecan halves
1 unbaked 9 inch pastry shell
Melt butter. Add sugar, salt,  maple syrup & eggs. Beat with rotary beater till 
well blended. Add pecans, breaking larger halves in two. Pour filling into 
unbaked pastry shell. Bake 375 degrees  for 35 minutes, or till pie is set when 
pie gently shaken. Cool before serving.
Wendy

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[CnD] tomatoes

[Wendy via Cookinginthedark]

I am getting garden tomatoes faster than I can eat them. What is the easiest
way to freeze them? Thanks.
Wendy

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[CnD] salmon

[Wendy via Cookinginthedark]

Someone gave me salmon he caught in Lake Michigan. He froze it. Then grilled
it for me Thursday. How long will this fish keep in the fridge? Thanks.
Wendy

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Re: [CnD] Preferred cooking methods

[Wendy via Cookinginthedark]

Would you please send the recipe for single serve mac & cheese. Thanks.
Wendy

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 7:48 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Preferred cooking methods

A number of vegetables I prefer raw, with the exception of potatoes and a
few others. With pasta, I usually cook regular spaghetti, not a microwavable
product. I make a single serve recipe of macaroni and cheese in the
microwave, or sometimes I cook the same single serving of spaghetti for a
pasta salad.

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[CnD] Yum Yum Sauce

[Wendy via Cookinginthedark]

On QVC's In the Kitchen with David, he mentioned Yum Yum Sauce, which can be
purchased in the ethnic aisle & can be made from scratch. Anyone have a
recipe for this sauce? Thanks.
Wendy 


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Re: [CnD] Shopping Angel or Instacart

[Wendy via Cookinginthedark]

Trying to understand Instacart.
You pay when you order?
Can you explore the stores through Instacart without paying a fee?
Wendy

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Re: [CnD] bread flour

[Wendy via Cookinginthedark]

I have a Zorinski bread machine with buttons I bought from King Arthur years
ago. No idea if this brand still is sold. I use bread flour when I have it,
& it seems to give a finer & tastier bread, but this is my opinion.
 Wendy


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Re: [CnD] Measuring liquids

[Wendy via Cookinginthedark]

One would need vision to see if the liquid reached the desired marking on
the syringe? How can this be done without sight?
Wendy

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[CnD] carrot cake

[Wendy via Cookinginthedark]

This carrot cake recipe is from one of the Joanna Fluke mysteries. Is the
amount of walnuts correct?
2 cups sugar
3 eggs
¾ cup vegetable oil (not canola or olive)
1 tsp. vanilla
¾ cup sour cream/yogurt
2 tsp. baking soda
2 tsp. cinnamon, or ½ tsp. cardamom & 1 1/2
Tsp. cinnamon
20 oz. crushed pineapple & juice
Question:2 cups chopped walnuts
2 ½ cups flour
2 cups packed grated carrots
Wendy

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Re: [CnD] the message to subscribe to this list

[Wendy via Cookinginthedark]

1.  Keep messages on the topic of cooking. 
This is not a social list...it is a cooking list. 
2.  Change subject lines to reflect the body of the message. 
3.  Avoid sending short, meaningless messages.  Examples follow: 
"Thanks for the recipe" 
"This sounds good" 
"Me too" 
Messages like this clutter up the list and greatly increase the time it
takes to read through posted messages. 
If you want to thank someone for a recipe please do so off list. 
4.  Please do not post more than 8 recipes in a day. 
You take the time to post them, so make sure that they get read. Bombarding
the list with 10 to 20 recipes will ensure that many are deleted instead of
read. 
Imagine if every list member posted over 20 recipes each day...that would
result in over 7,000 messages in a day! 
5.  Questions, comments, complaints, and requests for assistance should be
directed  to the list owner or the list moderators for proper handling. 
6.  Off Topic notices or solicitations must be sent to the list owner for
approval and posting to the list.  Failure to do this may result in
suspension

or removal from the Cooking in the Dark list. 
7.  Be respectful of everyone on the list...no flaming will be tolerated. 
There are no stupid questions since everyone cooks at a different level. 

Cooking in the Dark List Information. 
To subscribe to the list, send a message to: 
cookinginthedark-requ...@acbradio.org and put the word subscribe in the
subject field.
To unsubscribe from the list,
Send a message to:  
cookinginthedark-requ...@acbradio.org and put the word unsubscribe in the
subject field.
A confirmation message will be sent to your address. 
When you receive it, simply reply to it to complete the subscription or
unsubscription transaction. 
If you need to contact the owner of this list, Dale Campbell, please send a
message to: 
cookinginthedark-ow...@acbradio.org
or
cookinginthed...@att.net 

List moderators:
Marilyn Pennington
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Helen Whitehead
hwhiteh...@cogeco.ca

 

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[CnD] Food & wood stoves

[Wendy via Cookinginthedark]

Speaking of wood stoves, food is heavenly when cooked on a wood stove. My 
mother inherited a cast iron griddle that used to be on a wood stove. She 
cooked pancakes for her family in that griddle on her electric stove. You could 
taste the wood stove flavor in the pancakes & they were awesome.
Wendy

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Deborah Barnes via Cookinginthedark
Sent: Wednesday, January 22, 2020 8:51 AM
To: cookinginthedark@acbradio.org
Cc: misslady0...@att.net
Subject: Re: [CnD] A corn bread tip to go with the potatoes soup.

You got _that right!  Makes such a big difference.  I've made mine, both in the 
skillet and just in a regular oven pan, and I can tell a difference.  I can 
also tell the difference in one baked using the old-timey wood stove--best 
cornbread I ever had.  http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] looking for an accessible toaster oven

[Wendy via Cookinginthedark]

I have had a Hamilton Beach for 2 years.
Wendy

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[CnD] Fragrance in food

[Wendy via Cookinginthedark]

I was sent a gift consisting of fudge, fruit cake & soap, all together in an
envelope. The fudge & cake have taken on the soap's fragrance. Anything I
can do to change this? Thanks.
Wendy


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[CnD] Honey

[Wendy via Cookinginthedark]

My honey has crystallized. How do I uncristalize it? Thanks.
Wendy 


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Re: [CnD] About the Domino's web page.

[Wendy via Cookinginthedark]

May I share your post with other lists?
Wendy

-Original Message-
From: Ron Kolesar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, October 07, 2019 9:36 PM
To: Cooking In The Dark 
Cc: Ron Kolesar 
Subject: [CnD] About the Domino's web page.

For my fellow Cooking in the dark subscribers, from Ron Kolesar.
My brother, a friend of mine and myself are ADA undercover cops.
We're working with a law firm down in Pittsburgh and the current assignment is 
this.
We're handed a few web addresses at a time to investigate to see how blind 
friendly they are with screen readers.
Rest assured, that those who don't want to become ADA accessible with screen 
readers are made to go in front of a judge and they are find and required to 
make their web pages blind friendly via screen readers.
The owners of the web pages and stores also have to hire consultants to help 
them to make their web pages blind friendly and they must consult with them on 
a regular bases to make sure that at least three of their staff learns how to 
use the accessible fixtures for the web page and to keep it blind accessible.
If anyone is having issues with a web page to a store and or restaurant?
Please ship them to me and I'll let the law firm that we're working with be 
aware of the web address and the name of the company.
Like everything in life, we just want a equal level chance that the sighted 
take for granted with their vision.
I can be reached at:
kolesar16...@roadrunner.com
So we will make the stores that don't want to be blind friendly be blind 
accessible.
Ron U.S. ham Radio Station and Emergency Communication Station KR3DOG In the 
good old days of Morse code Shorthand, 73's AKA Best Regards and or Best 
Whishes, From Ron U.S. Ham Radio Station KR3DOG 
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Re: [CnD] electric coffee pot cleaning

[Wendy via Cookinginthedark]

I heard on QVC we should not freeze coffee. My parents used to & I was told to. 
Is this true?
Wendy

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[CnD] Quinoa

[Wendy via Cookinginthedark]

Can Quinoa be substituted in recipes that call for rice?
Wendy

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[CnD] Contents of flour & sugar

[Wendy via Cookinginthedark]

People tell me the contents of flour & sugar have changed over the years, & 
they are not what they used to be. I do not know how. Have you heard this?
Wendy


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Re: [CnD] molded bamboo spoons

[Wendy via Cookinginthedark]

Lisa,
The spoon is the only molded bamboo item I bought.
Wendy

-Original Message-
From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, August 10, 2019 4:22 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: Re: [CnD] molded bamboo spoons

Hi, Wendy.


Have you used other bamboo things??? I'm wondering because I was looking at 
target.com for bamboo cutting boards.?? Many of the reviews I read mentioned 
chipping after a while, or that the surface needed to be oiled regularly.?? It 
kind of put me off, so now I'm back to looking for tempered glass cutting 
boards.


Lisa


On 8/10/2019 3:45 PM, Wendy via Cookinginthedark wrote:
> Thanks, Pamela. I bought it at Target. No temperature range was written on 
> the cardboard that came with the spoon. It is BPA free, dishwasher safe & can 
> used with the hottest food.
> Wendy
> -Original Message-
> From: Pamela Fairchild via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, August 10, 2019 3:13 PM
> To: cookinginthedark@acbradio.org
> Cc: pamelafairch...@comcast.net
> Subject: Re: [CnD] molded bamboo spoons
>
> I am sure Bamboo spoons would be safe to use in nonstick pans. Where did you 
> find them? What is the temperature range you can use them in?
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Wendy via Cookinginthedark
> Sent: Saturday, August 10, 2019 2:46 PM
> To: cookinginthedark@acbradio.org
> Cc: Wendy 
> Subject: [CnD] molded bamboo spoons
>
> I recently bought a molded bamboo spoon & the clerk said it was safe for non 
> stick pans. Has anyone tried molded bamboo spoons?
> Wendy
>
>
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Re: [CnD] ninja foody

[Wendy via Cookinginthedark]

Does it fill up counter space? I've heard this about air fryers.
Wendy

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Re: [CnD] molded bamboo spoons

[Wendy via Cookinginthedark]

Thanks, Pamela. I bought it at Target. No temperature range was written on the 
cardboard that came with the spoon. It is BPA free, dishwasher safe & can used 
with the hottest food.
Wendy
-Original Message-
From: Pamela Fairchild via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, August 10, 2019 3:13 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] molded bamboo spoons

I am sure Bamboo spoons would be safe to use in nonstick pans. Where did you 
find them? What is the temperature range you can use them in? 

Pamela Fairchild 


-Original Message-
From: Wendy via Cookinginthedark 
Sent: Saturday, August 10, 2019 2:46 PM
To: cookinginthedark@acbradio.org
Cc: Wendy 
Subject: [CnD] molded bamboo spoons

I recently bought a molded bamboo spoon & the clerk said it was safe for non 
stick pans. Has anyone tried molded bamboo spoons?
Wendy


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[CnD] molded bamboo spoons

[Wendy via Cookinginthedark]

I recently bought a molded bamboo spoon & the clerk said it was safe for non 
stick pans. Has anyone tried molded bamboo spoons?
Wendy


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[CnD] Roasts

[Wendy via Cookinginthedark]

What is the difference between a Rump Roast  Butt Roast, other than price? 
The Rump was selling for $1.99 a pound, & the Butt for $3.99.
Wendy

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Re: [CnD] pouring liquids into collandars

[Wendy via Cookinginthedark]

Perhaps you want to practice with cold water first to get a feel for it?
Wendy

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[CnD] blueberries

[Wendy via Cookinginthedark]

I have an extra container of blueberries, & I want to freeze them. Do I just 
freeze them & wash them after? Thanks.
Wendy
 

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[CnD] cauliflower crust

[Wendy via Cookinginthedark]

Would appreciate a recipe for cauliflower crust. I do not have a food 
processor. Can I put it in a ball & freeze for later use? Thanks.
Wendy


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[CnD] Plastics safe for food

[Wendy via Cookinginthedark]

On the QVC shopping channel's In the Kitchen with David, they have mentioned 
plastics need to be BP something to be safe when heating food. Does this mean 
plastics we have had for some time, like plastic strainers & bowls should be 
replaced?
Wendy

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[CnD] Smores

[Wendy via Cookinginthedark]

My local grocery store flyer had an electric Smores machine. Has anyone tried 
this?
Wendy

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[CnD] Tovala

[Wendy via Cookinginthedark]

Have you heard of the Tovala company? When you buy its steam oven, you commit 
to 100 individual meals within a year. Handy for busy people if you can afford 
it. If interested you can go to Tovala.com. This is all I know.
Wendy 



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Re: [CnD] what to eat before and after gallbladder removal

[Wendy via Cookinginthedark]

My gall bladder was removed in 2012, & I was told to minimize fatty foods & 
spicy foods. 
Wendy 

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[CnD] Festive bread

[Wendy via Cookinginthedark]

Has anyone made the below bread? A friend wonders about the small amount of 
liquid for the amount of dry ingredients.
Wendy
Festive Cherry Bread

1 (16 ounce) jar maraschino cherries

2 cups sugar

4 eggs

1 cup shredded coconut

1 1/2 cups chopped nuts

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

Preheat oven to 350 degrees. Dice cherries and reserve cherry juice. Beat sugar 
and eggs together. Add cherries, coconut and nuts. Combine flour, baking powder 
and salt. Add flour mixture and 2/3 cup reserved cherry juice alternately to 
the egg mixture. Pour into 2 greased and floured 8 1/2 by 4

1/2 inch loaf pans. Bake for 60 to 70 minutes.

Makes 2 loaves.  Mama's Corner.

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[CnD] Food brings prosperity?

[Wendy via Cookinginthedark]

I heard on the QVC shopping channel's In the Kitchen with David  eating Black 
Eyed Peas at New Year's brings prosperity. A happy & healthy New Year 2019 to 
all.
Wendy



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Re: [CnD] Cutting Pies

[Wendy via Cookinginthedark]

I have a pie cutting guide, but it is too short for the usual pies, so be sure 
to get the right size.
Wendy

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Re: [CnD] ORE-IDA POTATO CASSEROLE

[Wendy via Cookinginthedark]

My church served something similar to this, but used cut up Tator Tots.
Wendy

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, December 27, 2017 8:58 AM
To: cooking-frie...@groups.io
Cc: Marilyn Pennington ; cookinginthedark@acbradio.org
Subject: [CnD] ORE-IDA POTATO CASSEROLE


ORE-IDA POTATO CASSEROLE

 


2 lb. bag frozen shredded hash brown potatoes
1/2 c. chopped onion
1 pt. sour cream
1 can cream of chicken soup
10 oz. grated Cheddar cheese
1 tsp. salt
1/4 tsp. pepper
3/4 c. butter, melted
2 c. crushed corn flakes

Mix all ingredients together (except corn flakes) using one-half of the melted 
butter. Place in 9x13 pan. Mix remaining melted butter with corn flakes and 
spread over mixture. Bake at 350 degrees for 45 minutes.

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Re: [CnD] Cooking bacon

[Wendy via Cookinginthedark]

A  friend suggested this method to me for wrapping bacon: place a strip of 
bacon on the top of a sheet of saran wrap. Turn the bacon-saran wrap over so 
the bacon is on the bottom & saran wrap on top. Place another strip of bacon on 
the saran wrap & turn over like the first strip, & on it goes. It is easy to 
separate frozen bacon.
Wendy


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Re: [CnD] Christmas Baking

[Wendy via Cookinginthedark]

What temperature does the milk need to be for the yeast?
Wendy

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Re: [CnD] Christmas Baking

[Wendy via Cookinginthedark]

Can this recipe be cut in half to make one loaf?
Wendy

-Original Message-
From: Lori Castner via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, December 19, 2017 11:17 AM
To: cookinginthedark@acbradio.org
Cc: Lori Castner 
Subject: Re: [CnD] Christmas Baking

Panetone

Two envelopes dry yeast
1 cup warm milk
1/2 cup granulated sugar
1 cup melted butter
4 large eggs
1 Tsp salt
4 and 1/2 cups all-purpose flour
2 Tsp grated lemon peel
1/2 cup raisins
1/2 cup pine nuts
1/2 cup mixed glazed fruit
In large bowl, sprinkle yeast over milk. Stir.
Stir in sugar butter eggs and salt.
Add two cups flour, pine nuts, raisins and mixed glazed fruit.
Beat. Stir in remaining flour just until mixed.
Cover with plastic wrap and refrigerate for two hours.
Lightly grease a 10-inch springform pan.
Turn dough onto lightly floured surface.
Shape into a ball.
Place in pan; cover with damp cloth or plastic wrap, and let rise 1 to 3 hours.
Heat oven to 350 degrees. Bake 40 to 50 minutes. Cover with foil after 30 
minutes if browning too quickly.
Cool in pan 10 minutes.
Remove to wire rack and cool completely.

Note: Using the springform pan makes the traditional shape for panetone, but in 
the last several years I make two loaves; I bake for 25 to 30 minutes.

Lori C.



-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, December 14, 2017 8:21 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD] Christmas Baking

Lori,

Is the recipe you have for Paneton something you can share? I’d love to make a 
loaf of it!

Thanks.

Eileen


From: Lori Castner via Cookinginthedark
Sent: Thursday, December 14, 2017 5:50 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner
Subject: Re: [CnD] Christmas Baking

Hello,
I probably will not bake anything new, but I plan to bake a mince pie which I 
have not done in several years.
I also plan to bake a pumpkin pie for a neighbor using the Libby's recipe.
And I will bake panetone (an Italian bread) and several kinds of cookies one 
called Cinnamon sledges and the second Ranger Cookies, an oatmeal chocolate 
chip cookie which my mother often made.

Lori C.


-Original Message-
From: Courtney F. Smith via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, December 14, 2017 12:58 PM
To: cookinginthedark@acbradio.org
Cc: Courtney F. Smith
Subject: [CnD] Christmas Baking

Hi,
Is anyone working on any Christmas baking or candy making? If so, what are your 
go to recipes? Are you trying something new this year?

My go to recipe this year is the Ritz crackers with peanut butter dipped in 
white almond bark. Love these & the memories they bring back while I'm enjoying 
them.

I am trying three new to me recipes this year. A new easy fudge recipe, 
peanutbutter chex mix (similar to what Marylin shared a few days ago) & hello 
dolly bars.

i look forward to hearing what you all are making.

Merry Christmas!

Courtney
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[CnD] Keefles

[Wendy via Cookinginthedark]

Anyone have a recipe for Keefles, a Bohemian German cookie.
Wendy

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Re: [CnD] Making whipped cream

[Wendy via Cookinginthedark]

Where does one buy 13 oz dulce de leche? Thanks.
Wendy

-Original Message-
From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, October 26, 2017 1:44 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: [CnD] Making whipped cream

Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I usually 
use something like Cool Whip for theese things. How  long do I beat the heavy 
cream? I have a balloon whisk and a small hand mixer. I'm assuming the mixer 
would work better than the whisk. Here's the recipe:

No-bake Dulce De Leche Cheesecake by Tasty
6 servings

Ingredients
24 chocolate cream cookie
⅓ cup butter, melted
13 oz dulce de leche
8 oz cream cheese
1 tablespoon vanilla extract
1 cup heavy cream, whipped
8 strawberry, halved, to garnish

Preparation
1. Crush cookies and mix with butter.
2. Spread mixture over pie pan, pressing down to make a compact crust. 
Refrigerate crust while making filling.
3. Mix filling ingredients, (dulce de leche, cream cheese, and vanilla extract) 
until smooth. In a separate bowl whip the heavy milk. Mix whipped cream into 
filling ingredients.
4. Spread mixture over pie crust.
5. Refrigerate the pie for at least 4 hours or overnight. (If you’re in a 
hurry, you could also freeze the pie for 1-2 hours.) 6. Top with strawberries, 
cut, and serve.
7. Enjoy!

Sent from my iPhone
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[CnD] My mother's Stollen

[Wendy via Cookinginthedark]

Here is my mother's Stollen, which makes a loaf:
Stollen~
Scald:
¾ c. milk
Pour into large bowl & add
1/3 c. granulated sugar
1 tsp. Salt
¼ c. shortening
Stir until shortening melts. Cool to lukewarm. Meanwhile, dissolve
1 tsp. Sugar in ½ c. lukewarm water (100 degrees F.) Over this sprinkle
1 envelope active dry yeast
Let stand for 10 min. Then stir briskly with fork. Add softened yeast to 
lukewarm milk mixture together with
1 slightly beaten egg
Stir
Beat in
2 c. pre-sifted all-purpose flour
Beat vigorously by hand or with electric mixer. Blend in ½ c. chopped blanched 
almonds ¼ c. chopped mixed peel ¼ c. chopped candied cherries
1 c. raisins, 1 T. grated lemon rind
Gradually beat in with spoon an additional 2 – 2 ½ c. flour Work in the last of 
the flour with a roatating motion of the hand. Turn dough onto floured surface 
& knead 8 – 10 min. Shape into smooth ball & place in greased bowl, rotating 
dough to grease surface. Cover with damp cloth and let rise until doubled 
(about 1 ½ hours). Keep in warm place.
Punch down & roll into oval about 12 x 8 inches Spread with 2 T. soft butter.
Fold in 2 lengthwise shape into crescent. Press folded edge firmly. Place on 
greased baking sheet & brush top with butter. Let rise again until doubled 
(about ¾ hour).
Bake in preheated 375 oven for 35 – 45 min.
Frost while warm with icing sugar glaze.
Decorate with candied cherries and blanched almonds.


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Re: [CnD] FW: Spaghetti Casserole

[Wendy via Cookinginthedark]

Green peppers cause upper gas for me, & I've heard this from others. Can red 
peppers be used in spaghetti?
Wendy

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[CnD] chocolate chip cookie

[Wendy via Cookinginthedark]

Anyone have his or her most favorite, tried & true chocolate chip cookie recipe 
to share? Thanks.
Wendy 


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[CnD] Gluten free

[Wendy via Cookinginthedark]

I bought a packet of yeast, & I was surprised to find it gluten free. I plan
to use regular flour, so will this still yield a good outcome?
Wendy

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Re: [CnD] Raspberry Squares

[Wendy via Cookinginthedark]

Thanks, Eileen,
That is an idea to put the topping on near the end of the baking.
I put in the minimum butter it called for, & it was moist & not fully baked, & 
not dry at all.
Wendy


-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 30, 2017 12:28 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani <etscriv...@verizon.net>
Subject: Re: [CnD] Raspberry Squares

Wendy,

I used to make this recipe. I originally got it from a recipe leaflet called 
“The Fiber Factor”.

A few points I’d like to suggest.

First, where your list of ingredients states “1/2 tsp soda” I think it should 
be baking soda.

Second, the recipe as I recall was to reserve 1/4 cup of the oat mixture to the 
side. The rest of the oat mixture goes in a pan and you put the reserves of 
whatever flavor you like over the mixture. Bake that as directed for about 20 
minutes. Then remove from oven and crumble what you have on reserve over the 
top of the partially baked dish. It will not be a total covering, just enough 
to form crumbs. Then return the pan to oven and bake for another 5-10  minutes.

As I recall all the recipes in the leaflet focused on health using Quaker 
old-fashioned oats (high fiber) and low-fat. I might be wrong, but I’m pretty 
certain it called for very little Margarine which these days, I would 
substitute butter instead. Anyway, I think it was only about 1 stick of the 
stuff and thats why the mixture is on the dry side.

The cake comes out on the dry side and its crumbly. Its not the type of fluffy 
cake that rises, It should  not be a moist cake. The preserves gives it 
moisture. Goes well with coffee and tea. If I can locate the original recipe 
I’ll post it.

Eileen

From: Wendy via Cookinginthedark
Sent: Sunday, July 30, 2017 11:59 AM
To: cookinginthedark@acbradio.org
Cc: Wendy
Subject: [CnD] Raspberry Squares

This recipe was a favorite when I lived in student housing in Canada in the 
70s. I tried it recently, & it did not come out fully cooked. With the 
Raspberry Jam, it is hard to tell when it is. Any suggestions?
Wendy

RASPBERRY SQUARES~
Preheat oven 375. Grease 9 x 7 inch pan or lone that is larger.
1 c. brown sugar
1-3/4 c. flour
½ c. rolled oats
½ tsp. Soda
½ tsp. Salt
Blend all ingredients together until well mixed. Then blend in 1 c. butter, 
keep adding till mixture is not dry (usually not more than 1-1/2 c. butter).

Press and flatten one half of mixture in pan. Then spread jam over top till 
covered. Sprinkle little flour over that. Then put remaining mixture on top.

Cook for about 25 minutes or until top golden brown. Check at 20 minutes.


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[CnD] Raspberry Squares

[Wendy via Cookinginthedark]

This recipe was a favorite when I lived in student housing in Canada in the
70s. I tried it recently, & it did not come out fully cooked. With the
Raspberry Jam, it is hard to tell when it is. Any suggestions?
Wendy

RASPBERRY SQUARES~
Preheat oven 375. Grease 9 x 7 inch pan or lone that is larger.
1 c. brown sugar
1-3/4 c. flour
½ c. rolled oats
½ tsp. Soda
½ tsp. Salt
Blend all ingredients together until well mixed. Then blend in 1 c. butter,
keep adding till mixture is not dry (usually not more than 1-1/2 c. butter).

Press and flatten one half of mixture in pan. Then spread jam over top till
covered. Sprinkle little flour over that. Then put remaining mixture on top.

Cook for about 25 minutes or until top golden brown. Check at 20 minutes.


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Re: [CnD] Shiner Boch Beer Bread Recipes

[Wendy via Cookinginthedark]

Is raw honey different to the honey we buy in stores?
Wendy

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[CnD] nonstick

[Wendy via Cookinginthedark]

I needed a small frying pan for scrambled eggs. Seems most of them at Wal-Mart 
had a nonstick coating. The stainless steel ones were only sold as sets. Does 
anyone know anything about ceramic coating? Thanks.
Wendy


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[CnD] No Bake Energy Bites

[Wendy via Cookinginthedark]

Do not know if this one has been posted here. The recipe was by the Jif Peanut 
Butter when on sale. I find this recipe helps when I am hungry between meals:
No Bake Energy Bites
1 cup oatmeal
2/3/ cup toasted coconut flakes
½ cup peanut butter
½ cup ground flax seed
½ cup semi sweet chocolate chips
1/3 cup honey
1 tsp vanilla
1 Tbsp Chia seeds (optional)
Stir all ingredients together. Cover & chill 1/2 hour. Roll into balls. 
Refrigerate up to 1 week.


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[CnD] Coconut oil

[Wendy via Cookinginthedark]

How long does coconut oil keep? I've had mine 1-2 years & it does not smell
rancid.
Wendy

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[CnD] Avocadoes

[Wendy via Cookinginthedark]

I feel uneasy asking this question, but I really do not know a lot about 
avocadoes.  Sometimes I eat it in a salad. Is it typical for it to be stringy? 
Wendy

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Re: [CnD] OT; looking for Dale Campbell's e mail addy

[Wendy via Cookinginthedark]

Is it:
sa...@blindmicemegamall.com
Wendy

-Original Message-
From: Sugar lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, May 09, 2017 3:02 PM
To: CND 
Cc: Sugar lopez 
Subject: [CnD] OT; looking for Dale Campbell's e mail addy

Hello everyone

Sorry for the off topic

Bu if anyone has Dale's e mail address I would appreciate it. I lost it during 
a crash.

Thanks

sugarsy...@sbcglobal.net

 

A wise old owl lived in an oak
The more he saw the less he spoke
The less he spoke the more he heard.
Why can't we all be like that wise old bird?

- Edward Hersey Richards

-So True, Sugar

 



---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus
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Re: [CnD] Pea soup

[Wendy via Cookinginthedark]

My mother made the best pea soup. Then I learned she put a pound of butter in 
it. LOL!
Wendy

-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, April 21, 2017 3:40 AM
To: cookinginthedark@acbradio.org
Cc: Teresa Mullen 
Subject: [CnD] Pea soup

Hello everyone, I have a question about pea soup I know you add ham but what 
else goes into it do you use chicken or beef broth? And I like it creamy I 
don't like it lumpy do you use milk or some kind of cream? I am sure use salt 
and or pepper taste period help!! LOL thanks in advance

Teresa Sanchez sent from my iPhone
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Re: [CnD] Brown rice

[Wendy via Cookinginthedark]

I am reading 100 Million Years of Food. The author just finished talking about 
Brown Rice. He said it is better to soak it first before cookint for better 
digestion.
Wendy


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Re: [CnD] Sugar's Lasagna

[Wendy via Cookinginthedark]

I heard in a cooking demonstration that parmesan cheese contains sawdust.
Wendy

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[CnD] Irish butter

[Wendy via Cookinginthedark]

Yesterday was St. Patrick's Day, & in the grocery store flyer was advertised 
Irish Butter, about $4 for half a pound. I decided to treat myself. The butter 
is richer in flavor, like the butter I ate when a child. Seems the butter today 
is watered down.
Wendy

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[CnD] Glaze

[Wendy via Cookinginthedark]

Anyone have a recipe for a thicker glaze for Christmas Bread (Stollen)?
Wendy

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Re: [CnD] happy thanksgiving

[Wendy via Cookinginthedark]

I recently ate at a banquet held at the Ramada Hotel in MN. I had a turkey 
dinner. We all liked the cranberries that were added to a sausage stuffing.
Happy Thanksgiving to all!
Wendy 


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[CnD] Substitute

[Wendy via Cookinginthedark]

Is there a substitute for apple butter for a baked apple cider doughnuts recipe?
Wendy

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[CnD] chicken in juice

[Wendy via Cookinginthedark]

Is it okay to have chicken breast in apple juice for 2 days or longer?
Wendy

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[CnD] Batter on chicken

[Wendy via Cookinginthedark]

When cooking chicken breast in the oven with a cereal batter like Corn Flakes, 
even when I turn it over halfway, the bottom does not maintain its coating like 
the top part. Any suggestions to keep batter consistent across the chicken?
Wendy.  

-Original Message-
From: Laury-Johnson, Shawnese (LARA) via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, September 06, 2016 7:00 AM
To: cookinginthedark@acbradio.org
Cc: Laury-Johnson, Shawnese (LARA) 
Subject: [CnD] Low carb

Hello all I am looking for low carb recipes that are easy to read for those of 
us who are visually impaired. I have tried finding an app. There are several of 
them but they are not constructed in a way that it is easy to use.
Thank you
Sent from my iPhone
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[CnD] Corn syrup alternative

[Wendy via Cookinginthedark]

Is there a healthy alternative to corn syrup, & would the alternative 
measurement be the same as corn syrup?
Wendy

-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, August 29, 2016 9:53 PM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh 
Subject: [CnD] Repost Applebee's Santa Fe Chicken Salad

Applebee's Santa fe Chicken Salad

 

Ready: in 30-60 minutes

 

Serves: 1

 

Ingredients

 

1 boneless chicken breast

 

Mixed salad greens

 

Crushed tortilla chips

 

Sour cream

 

Guacamole

 

Pico de Gallo:

 

3 large tomatoes, diced

 

1 large onion, diced

 

2 tablespoons diced jalapenos

 

2 teaspoons salt

 

1/2 teaspoon freshly ground-black pepper

 

1/2 teaspoon garlic powder

 

1/2 cup fresh chopped cilantro

 

1 tablespoon olive oil

 

1 tablespoon white vinegar

 

Marinade:

 

2 tablespoons gold tequila

 

1/4 cups freshly squeezed lime juice

 

2 tablespoons freshly squeezed orange juice

 

1 teaspoon fajita seasoning mix

 

3/4 teaspoon minced fresh jalapeno pepper (seeded)

 

3/4 teaspoon minced fresh garlic

 

1/4 teaspoon kosher salt

 

1/4 teaspoon fresh ground black pepper

 

Mexi-Ranch Dressing:

 

1/4 cup mayonnaise

 

1/4 cup sour cream

 

1 tablespoons milk

 

2 teaspoon minced tomato

 

1/2 teaspoon white vinegar

 

1 teaspoon canned minced jalapeno slices

 

1 teaspoon minced onion

 

1/4 teaspoon dried parsley

 

1/4 teaspoon Tabasco pepper sauce1/8 teaspoon salt

 

1/8 teaspoon dried dill weed

 

1/8 1/8 teaspoon paprika

 

1/8 teaspoon cayenne pepper

 

1/8 teaspoon cumin

 

1/8 teaspoon chili powder

 

1 dash garlic powder

 

1 dash freshly ground-black pepper

 

Directions

 

Prepare Pico de Gallo; in small bowl, combine all ingredients; mix well; cover 
and refrigerate overnight.

 

Place all ingredients in resealable plastic bag or in non-reactive baking pan; 
add chicken, turn to coat. If using a pan, cover. Refrigerate overnight, 
turning chicken in marinade occasionally.

 

When ready to heat chicken, preheat grill. Remove chicken from marinade; 
discard marinade. Season both sides of chicken with fajita seasoning. Place on 
hot grill and grill until done and juices run clear.

 

Meanwhile, prepare Mexi-ranch dressing: in small bowl, combine all ingredients 
and mix well.

 

Prepare a plate of your favorite greens. Place a ramekin of sour cream, a 
ramekin of Pico de Gallo and a ramekin of guacamole on plate. Top salad with 
chicken.

 

Garnish with chopped scallions and crushed tortilla chips. Serve with 
Applebee's Mexi-Ranch Dressing.

 

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Re: [CnD] Peanut Butter Cookie Recipe Help

[Wendy via Cookinginthedark]

EASY 1 2 3 PEANUT BUTTER COOKIES

1 cup peanut butter (any kind)
1 cup sugar (granulated)
1 large egg


Preheat oven 350°F.
Mix sugar and egg together, then add peanut butter. That's it. Now form into 1" 
balls an press with fork. Dip fork in a little sugar so it won't stick.

Bake for 10 to 12 minutes at 350°F.

Reese's Peanut Butter can be used; add chocolate chips, raisins, M'S®
- be creative!

Makes 1 dozen cookies.
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Re: [CnD] Flour?

[Wendy via Cookinginthedark]

Thanks to all who responded. I am aware there was a recall of the General Mills 
flour, but I did not know the brand of the first bag of flour I had, which I 
threw out after being ill. The second I tried was King Arthur's Unbleached, & 
still the same outcome. Perhaps it is gluten sensitibity as you say. When I 
asked my doctor about it a while ago out of curiosity, she said it was a fad. 
Going to be a change, that's for sure. I will try the suggested King Arthur 
mixes & see. Thanks again.
Wendy 


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[CnD] Flour?

[Wendy via Cookinginthedark]

I have a problem, & I'm not sure how to solve it, & it is costing me money 
throwing food out. I had a new batch of white flour, & I made chocolate chip 
cookies & granola with it, & when I ate the food, I developed abdominal cramp 
with loose stool. When I did not eat the food, I was fine. Someone heard 
General Mills had a recall on its flour, & I did not know the brand, but I 
tossed almost 5 pounds of flour out, along with the cookies & granola. I used 
boiling water on the containers that held the food items. Then I heard on the 
news recently the reason why we are told not to eat from scratch cookie dough 
is because flour contains stuff that necessitate cooking or else it could cause 
us to be ill. The only organic unbleached flour at the grocery store was 
General Mills, which I wanted to avoid, so I bought King Arthur unbleached 
flour. I recently made No Bake Cookies, which includes flour & needs to be 
boiled 1 minute. Eating the cookies has made me ill. So, is the issue we can no 
lon
 ger make No Bake Cookies with today's flour, or is it the flour, & I hate the 
thought of throwing almost another 5 pounds of flour  & cookies out,  or is it 
the container? Your input would be appreciated. Thanks.
Wendy

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Re: [CnD] Question: how do you cook and flip pancakes?

[Wendy via Cookinginthedark]

Smile, Sugar. That is another  way to test when to flip. First, I feel the top 
to determine when it reaches the bubbly, almost dry stage. Then I gently lift 
the bottom with the spatula. If it comes off easily & does not stick, then I 
know it is ready to flip. . If it still sticks to the pan, I wait another 
minute or two & test again.
Wendy

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Re: [CnD] Question: how do you cook and flip pancakes?

[Wendy via Cookinginthedark]

When I flip pancakes, I wait till the pancakes are bubbly on top, almost dry, & 
then flip it. I find it easier  & less messy this way.
Wendy
 

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[CnD] Flat top stoves

[Wendy via Cookinginthedark]

How do you find the burners on flat top stoves. This is for a friend moving 
into a new house. Thanks.
Wendy

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, June 05, 2016 8:00 AM
To: CND 
Cc: Sugar 
Subject: [CnD] Sugar's Grape Salad

Sugar's Grape Salad

I make this for a crowd, but you can make half...

Ingrediants:
4lbs of grapes(seedless)
I use 2lbs of green and 2lbs of the red
1 8ounce cream cheese(room temperature)
16ounce sour cream
1tea spoon of vanilla extract
1Cup of sugar
1/2 cup of brown sugar
1/2cup of sliced pecans(candied is optional)

Directions:
Wash and clean grapes thoroughly.
Place them on a tea towl or paper towl to dry completely.

While they are drying take a bowl and mix in cream cheese, sour cream, vanilla 
extract  and sugar.
Mix well until creamy with a hand mixer.

 When grapes are dried well, place grapes in a large bowl and pour the mixture 
slowly while mixing it all together.

Once all is covered add the brown sugar and pecans and stir around once again.

Refridgerate a bit before serving,so that the creaminess get's a bit thick.
Enjoy
Sugar

"I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
-Sugar




---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

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[CnD] Fresh Strawberry

[Wendy via Cookinginthedark]

Does anyone have a recipe for Fresh Strawberry Pie? This is not a cooked pie. 
Thanks.
Wendy

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[CnD] Leftover sweet potatoes

[Wendy via Cookinginthedark]

When I do sweet potatoes, I peel them, cut them into pieces, cover them with 
oil, salt & pepper & roast them in the oven for 30-45 minutes. Sometimes I have 
leftovers, & I heat them in the microwave. When I did so recently, there was 
smoke in the microwave. Is this from the oil on the potatoes?
Wendy


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[CnD] turkey breast

[Wendy via Cookinginthedark]

I was planning to roast a 5 lb turkey breast in the electric roaster today. 
Instructions said to thaw 24 hours, & it is only partially thawed, so I may 
wait till tomorrow to roast it. Also, instructions said to cook it 15 minutes 
per pound, so that would be 75 minutes for a 5 lb turkey breast. Is this right?
Wendy


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Re: [CnD] cooking pancakes without vision.

[Wendy via Cookinginthedark]

When the pancake loosens easily from the pan, it is time to turn it over. This 
is what I usually do.
Wendy

-Original Message-
From: john mcconnell via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, December 28, 2015 2:36 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] cooking pancakes without vision.

Hello all:

How does one make pancakes without vision.

How does one know that they are done on the first side before flipping to the 
second side?

How are they made, in order not to be too dry?

Neither Carol or myself can see if the edges are brown, so something other than 
color references, please.

Thanks.

 

John and Carol McConnell

 

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[CnD] Scald milk

[Wendy via Cookinginthedark]

I want to try & make Christmas (Stollen) bread, & the first step is to scald 
milk. How do I know it is scalded?
Wendy

-Original Message-
From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, December 22, 2015 4:57 PM
To: cookinginthedark@acbradio.org; rebecca manners 
Subject: Re: [CnD] looking for tips on recipe organizing

I do something similar, only I have them all in a word document with an 
informal table of contents listing major sections divided by type of meal and 
then meat ingredients.  There's Appetizers, chicken, beef, etc.  Each section 
starts on it's own page with a centered title and each recipe in all sections 
has three asterisks before it.  I use MS word, so I can search by section and 
then use either the three asterisks or search by name or ingredient.  Word 
still has this bug where once you enter a search term, doing a page down will 
take you to every instance of that term.  This is why I try to not search by 
words like Eggs, butter, etc.  It might seem cumbersome, but it works for me.

Lisa



Lisa Belville
lisa...@frontier.com
missktlab1...@frontier.com

- Original Message -
From: "rebecca manners via Cookinginthedark" 
To: ; "Lori Scharff" 
Sent: Monday, December 21, 2015 2:54 PM
Subject: Re: [CnD] looking for tips on recipe organizing


>I store them in folders on my PC. These include folders for cakes, cookies, 
>breads, etc.
>
> Hope that helps,
>
> Becky Manners
>
> -Original Message- 
> From: Lori Scharff via Cookinginthedark
> Sent: Sunday, December 20, 2015 1:58 PM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] looking for tips on recipe organizing
>
> Hi all,
>
> I am looking for a way to organize recipies. I have a PC as well as an
> iPhone and a BrailleNote to do the job. Does anyone have a good way of
> organizing and storing recipies?
>
> I am finding that I have a large amount of recipies and they are not as
> organized as they could be.
>
> If you are using an app, where do the recipies get stored? How accessible 
> is
> the app? How do you get say a recipe from an email into the app? What if I
> wanted to type in a recipe  to be stored, would that be possible?
>
> Lori
>
>
>
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Re: [CnD] Urgently Need Input: Setting up a kitchen

[Wendy via Cookinginthedark]

Gary,
I am curious about your use of egg crate cartons in the freezer. My neighbor 
used wire baskets in her freezer, & her freezer died. The appliance person said 
the use of the baskets affected the compression & ended her freezer. You've had 
no problems?
Wendy

-Original Message-
From: Gary Patterson via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, October 15, 2015 10:14 PM
To: cookinginthedark@acbradio.org; 'Debbra Piening' 
Subject: Re: [CnD] Urgently Need Input: Setting up a kitchen

A few rolls of dymo tape and a slate with two slits to pull the dymo tape 
through. For metal cans, buy some magnetic strips that you can stick on the 
dymo tape; that way you can save the labels as you create them and reuse on 
other cans of the same product. How about a timer which you can set for hours, 
minutes or seconds. Funels. Jar openers (like the square plastic that has a 
rough texture; sometimes picked up at discount stores or conventions in goodies 
bags. If you have deep freezers, I have bought what I call egg-crates at target 
or Wal-Mart to store things in the deep freeze. That way when you defrost the 
freezer, you can just unload the baskets (boxes) without missing single items. 
Egg crates are different sizes.

Spatchulas, tongs. I could go on.

If you need clarifications, let me know on or off list. Cutting boards.

With all this stuff, you might want to send your grant and/or this list to the 
US treasury!

Gary Patterson

-Original Message-
From: Debbra Piening via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, October 15, 2015 3:11 PM
To: cookinginthedark@acbradio.org; 'Janet Acheson'
Subject: Re: [CnD] Urgently Need Input: Setting up a kitchen

What fun, Janet!  You have my utmost sympathy concerning the deadline.

Don't forget a nylon knife.  I use mine for cutting things on nonstick 
surfaces, but I would think it would be useful also for someone who isn't yet 
comfortable with knives.  The Pourfect bowl, measuring cup and spoon set should 
also be helpful with its added blind-friendly features and Braille markings. 
Alex mentioned oven mitts; I remember when I was starting out that I had a set 
that reached to my elbows.  Marvelous!Don't forget talking/tactile timers, 
thermometers, etc.I also really like the three-in-one egg slicer I got from 
Blind Mice; great for quickly and safely slicing eggs, mushrooms, strawberries, 
etc.

I'll write again if other things come to me.  Best of luck with this venture!


Deb


-Original Message-
From: Janet Acheson via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, October 15, 2015 7:45 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Urgently Need Input: Setting up a kitchen

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

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

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

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

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

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

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

Janet







>
> Send Cookinginthedark mailing list submissions to
>cookinginthedark@acbradio.org
>
> To subscribe or 

[CnD] Egg cooker

[Wendy via Cookinginthedark]

Has anyone had experienced with the Eggspress Egg Cooker sold on QVC. It makes 
omelets & poaches eggs, which I have difficulty with?
Wendy
-Original Message-
From: L. Urie via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, September 20, 2015 9:27 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] ISO Sex in a pan

Hi,

Someone had posted this recipe a long time ago.  However, I lost it when my old 
pc packed up.  If it could be reposted, it would be much appreciated.

Thanks

Lee

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[CnD] guacamole

[Wendy via Cookinginthedark]

Does anyone have a guacamole recipe that uses fresh orange juice?
Wendy

-Original Message-
From: Reinhard Stebner via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, September 20, 2015 11:09 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Fwd: C n D: SEX IN A PAN

-- Forwarded message --
From: Sugar 
Date: Wed, 16 Jul 2008 13:44:27 -0700
Subject: C n D: SEX IN A PAN
To: cookinginthedark@acbradio.org

SEX IN A PAN



1 cup flour

1/2 cup butter or margarine

3/4 cup chopped pecans

1 (8oz) package cream cheese, softened

1 cup confectioners' sugar

1 tub whipped topping, 32 ounces

1 package (4oz) vanilla instant pudding

1 package (4oz) chocolate instant pudding

3 cups cold milk, divided

1 square semisweet chocolate, shaved, or mini semisweet

chocolate chips



Combine flour, butter and pecans and press into a 9x13x2-inch

baking pan. Bake at 350° for 25 minutes. Cool in pan on rack.

Combine cream cheese and confectioners' sugar and spread over

pecan mixture. Spread half of the whipped topping over the cream

cheese layer.

Mix package of vanilla pudding using 1-1/2 cups of milk. Spoon

evenly over the whipped topping; spread until layer is even. Mix

package of chocolate pudding using remaining 1-1/2 cups milk.

Spread on top of vanilla pudding. Spread remaining whipped

topping on top and sprinkle with shaved semisweet chocolate or

mini chocolate chips.


Sugar Says
'Try some wicked sugar...
Go on, you'll like it!'
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