Self-rising Flour Biscuits
5 c. self rising flour
1/3 c. Crisco
1 c. buttermilk
Sift self rising flour into a large mixing bowl. Place the 1/3 cup of Crisco
into a hollowed out well in the center of the flour.
Using a fork, mix the flour and Crisco. Do not use all of the flour. Pour
the
No Shortening Surprise Biscuits
4 tbsp mayonnaise
2 c. whole milk
2 c. self rising flour (soft wheat)
Combine all ingredients in bowl; toss with fork until moist. Drop by spoon
onto greased cookie sheet.
Bake 7-9 minutes at 450°F.
Makes 24 small biscuits.
Can be patted out or gently rolled and
Quick Buttermilk Biscuits
1/3 cup melted butter
1/4 cup buttermilk
1 cup self-rising flour
Dash salt
Preheat oven to 425°F to 450°F.
Mix all ingredients with a fork. Using a serving spoon, scoop out about a
1/2 spoon full of dough and shape into biscuits by hand and place on an
ungreased
baking
Hi.
I can't remember if it was Kimberly or someone else who mentioned they had
their grandma's recipe for brownies made with hot chocolate mix. Can you
post that one whoever you were? *smile*. My little boy has had a sweet tooth
and wants a little something for dessert every night. I'm looking
Jeri, yes, it was me...This wasn't one of her recipes, but I found it
on another email list with 5 incredibly easy cheats for yummies...The
recipe for is:
Easy Microwave Brownie Cheat
Empty about 3 packages of instant hot chocolate mix (with or without
marshmallows) into a mug with 4 tablespoons
If you don't have a deep fryer for the doughnuts, you can fry them in
oil in a pan about a minute or so on each side, and they turn out just
as yummy...I was talking to my sister last night, and she said that a
friend of her's fries them and instead of poking a hole out, she fills
them with
Hi all. I'm going to make those shake and bake chicken legs I talked about the
other day. However, I wanted to make some potatoes with them, the chicken
needs to be on 400 and the potatoes need to be on 450. Could the potatoes cook
on 400 and just take longer, or should I just do some other
Hi Kimberly.
Wow, this sounds interesting. Who would have thought you could do something
like this with instant hot chocolate mix. My house is never without the
stuff, so we'll be giving it a try. Have you made it? Does it come out chewy
and gooey or kind of thick and pudding like? Dylan, my son,
Hi Holly.
Are you talking about plain whole baked potatoes or another kind of potatoes
dish? If you're talking about regular whole baked potatoes they will bake
just fine at the lower temperature. Depending on the size of them, they may
take a little longer, but just keep poking them with a fork
For those who have deep fryers, is there a particular deep fryer that you've
found to work well for you as a blind person? I know deep frying is
possible to do; I just have never had enough nerve to try!
-Original Message-
From: cookinginthedark-boun...@acbradio.org
Baking Pan Brownies
3/4 c. sugar
3/4 c. flour
1/2 c. chopped walnuts
1/4 c. cocoa
1 tsp baking powder
1/4 tsp salt
1/2 c. water
1/4 c. vegetable oil
1 tsp vanilla
Preheat oven to 350º. Generously grease a 9 inch square pan.
In greased pan, with fork, stir together sugar, flour, walnuts, cocoa,
Chocolate Bliss Caramel Brownies
4 squares unsweetened baking chocolate
3/4 c. butter or regular margarine
2 c. sugar
4 eggs
1 c. flour
1 c. chopped pecans or walnuts
1 pkg. (14 oz) caramels, unwrapped
2 tbsp milk
1 1/2 c. semi-sweet chocolate chunks
Preheat oven to 350 F. Grease a 13 x
I'm going to make this over this coming weekend. I wonder if it would come
out better in the oven? Hmm, sounds good no matter what.
Chicken Cacciatore
2 medium onions, sliced thin
1/4 tsp. pepper
2 1/2 to 3 lb. chicken breasts or legs
2 tsp. dry oregano
2 garlic cloves
have you actually tried these?
Ann
-Original Message-
From: Kimberly Qualls
Sent: Wednesday, January 09, 2013 8:28 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Hot Chocolate Mix Brownies?
Jeri, yes, it was me...This wasn't one of her recipes, but I found it
on another
For deep frying, which is a whole lot easier, I seem to remember that you
fry them for about 30 seconds per side at 375 degrees. Don't quote me on
the time, though.
---
Shepherds are the best beasts, but Labs are a close second.
- Original Message -
From: Jeri Milton jjmil...@cox.net
Well, they aren't exactly baked potatoes. But more like french fries, or what I
call ovenfried potatoes. But it sounds like it could work on the lower
temperature.
Sent from my iPhone
On Jan 9, 2013, at 10:58 AM, Jeri Milton jjmil...@cox.net wrote:
Hi Holly.
Are you talking about plain
Butterscotch Brownies
1/3 cup butter
1 cup brown sugar
1 egg
¼ tsp salt
¾ cup flour
1 tsp baking powder
½ tsp vanilla
½ cup chopped nuts
Preheat oven to 350 degrees. Melt butter, add other ingredients. Stir
well; spread into buttered 7 by 7-inch square pan, and bake for 25
I never wine on hand. What can you substitute? Sounds great!
Denise Millette
On Jan 9, 2013, at 11:08 AM, Jeri Milton jjmil...@cox.net wrote:
I'm going to make this over this coming weekend. I wonder if it would come
out better in the oven? Hmm, sounds good no matter what.
Chicken
If you mean baked potatoes, I use them a lot. They'll be fine at lower
temps and longer times. I have a toaster oven that I use to bake or roast
things at the same time and different temperatures. This is a good time to
look for one, as many kitchen appliances are on sale.
Abby
-Original
To me, an oven fried potato would be a thicker piece that does not get
crispy. A French fry is thin and crispy, like what you would get at a
McDonald's. I prefer French fries to even what are referred to as a steak
fry which is thicker, or potato rounds which are round and thick.
---
Any deep fryer that has 1 or 2 baskets that can be lowered from the outside
of the fryer will be safe for a blind person. A locking lid is also
preferable, and one that stays relatively cool to the touch on the outside
is really good. The one I have does get fairly warm on the outside, but is
I'm doing the one that calls for pimento seeds. I can't find them in the
grocery stores I looked in. I don't know what they taste like, so don't
know if there's anything to substitute.
Anyone have any ideas?
Abby
___
Cookinginthedark mailing
Abby, would you post your ox-tail recipe? Thanks, Kerry
- Original Message -
From: Abby Vincent aevinc...@ca.rr.com
To: cookinginthedark@acbradio.org
Sent: Wednesday, January 09, 2013 1:57 PM
Subject: [CnD] ox tail recipe
I'm doing the one that calls for pimento seeds. I can't find
I haven't made it yet...We are out of instant choc mix, at the moment,
so I'll have to wait until I can get to the store...Let me know if you
mak it...I think RJ will be a big fan also...Def let me know it turns
out
On 1/9/13, Ann Bliss annbli...@gmail.com wrote:
have you actually tried
Hello Everyone, I was wondering if anyone happens to have any 3 ingredient
recipes or if anyone knows of any 3 ingredient recipe groups?
Anita and the unsinkable Mollie Brown
e-mail: abbrown6...@charter.net
facebook: anita...@facebook.com
twitter: anitabrow...@twitter.com
skype:
Hey, I think you did a great job describing how to make these donuts. I
will try them. by the way, there is a new product on that market that may
make frying eaiser for the blind. There is a new universal basket that will
fit most sauce pans. this basket is used to turn any sauce pan into a
Looking for a buttermilk chess pie recipe, preferably one you've made. Also
would like a butter chess pie recipe, again preferring ones you've made.
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
There is an NLS book about three ingredient cooking. I don't know what it
is called. But if you have access to National Library Service, If you're in
the U.S., you could probably find it there on the web site.
Vicki
- Original Message -
From: Anita abbrown6...@charter.net
To:
Hi Mike. Oh, that would be neat to have. What will they think of next?
Jeri
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and jean
Sent: Wednesday, January 09, 2013 4:10 PM
To:
Hi Charles. Haha. Who said they're authentic? *smile*. I like beans in mine.
Nothing authentic about this house. Haha.
Jeri
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard
Sent: Wednesday, January
I think you can just use chicken broth instead of the wine.
Jeri
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Denise Millette
Sent: Wednesday, January 09, 2013 9:50 AM
To: cookinginthedark@acbradio.org
Cc:
Hi Charles.
So how do you do the flipping part of deep frying? that's the part that
makes me so nervous. I tend to want to use my left hand to sort of feel what
I'm doing when I cook, and my right hand to do the stirring or say flipping
scrambled eggs or something. I don't think using my hand to
I've got one of those double spatulas that are sort of hinged together. I
can reach in and grab a doughnut and turn it. I would only fry a few at a
time rather than crowd the basket. It's easier to keep track of where they
are that way.
---
Shepherds are the best beasts, but Labs are a
Although they would taste OK, I wouldn't want beans in my enchiladas. Maybe
it's because I'm from Arizona? I don't know. I don't make chili with
beans, either.
---
Shepherds are the best beasts, but Labs are a close second.
- Original Message -
From: Jeri Milton jjmil...@cox.net
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