Re: [CnD] Reminder of list guidelines: all members please read!
I agree about changing the subject line. I delete messages depending on the subject line as I don't always have time to go through all posts. People are still not changing the subject line, so they must not read all messages either. I do read all guide line messages though. -Original Message- From: Cookinginthedark On Behalf Of Evelyn via Cookinginthedark Sent: Monday, July 13, 2020 2:15 AM To: cookinginthedark@acbradio.org Cc: Evelyn Subject: Re: [CnD] Reminder of list guidelines: all members please read! Have you ever tried the frozen or refrigerated pancakes? It has been a long time since I have gotten them, but from what I remember they were darn good. Sent from Mail for Windows 10 From: Linda S. via Cookinginthedark Sent: Sunday, July 12, 2020 10:47 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Reminder of list guidelines: all members please read! Pancakes are my favorite breakfast. I can stir up the batter, but my problem is timing them, and turning them. Any suggestions? Now I just substitute frozen waffles, life is always a compromise. right? On 7/12/2020 9:25 AM, Pamela Fairchild via Cookinginthedark wrote: > I used to have lots of trouble with pancakes. I either didn't cook > them with enough oil so that they stuck to the pan and didn't turn > correctly, or I tried to turn them too early and made an equally > terrible mess of them. Now I wait until all the bubbles go away on > top, and they are almost dry but not quite. Then the spatula slides > under nicely and they turn correctly. If I haven't made them for a > while though it may take two or three to get back into the groove. The > other thing is that I need to keep the heat lower than my sighted > friends or I tend to make burnt offerings. If there is a sighted > person around, if they are willing I let them cook the pancakes. I am > not above buying frozen pancakes and heating them in the microwave. By > the time I make a batch from raw dough, I have too many for one and > have to freeze some of them anyway, refrigerate them, or feed them to > the birds in my back yard. When growing up it was feed them to the > chickens, and other farm animals. Back then it was sour dough > pancakes, which I love but have not kept an ongoing starter for years > for lack of use. There are not enough people in my household to do that anymore, but one of these days I will begin a new starter. The temptation is growing just like the yeast does. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark > Sent: Sunday, July 12, 2020 11:39 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: Re: [CnD] Reminder of list guidelines: all members please read! > > This has not come up as a problem here, but respect for everyone is so > important. I'm a pretty experienced cook for example, but there are > things I just don't do well. I don't even try to accurately measure > small amounts of liquid, like vanilla, anymore. I just pour over my > finger and hope it isn't too much. I have never successfully made > pancakes, one of the first things that rehab teachers teach. But I > bake yeast breads, grow sprouts and microgreens, and always get called > on to make the Thanksgiving dressing. So there are some things I do > pretty well and some, well, not so much. Are we all that way? Maybe we are just here to support and help each other out. > > -Original Message- > From: Cookinginthedark On > Behalf Of Helen Whitehead via Cookinginthedark > Sent: Sunday, July 12, 2020 5:45 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: [CnD] Reminder of list guidelines: all members please read! > > Cooking in the Dark List Guidelines: > 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.
[CnD] Carrot muffins
These sound good. I think I'll leave in the spices. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buttermilk
Sour milk is not the same as buttermilk, but I have used whole milk with a little lemon juice or vinegar to simulate buttermilk. The taste isn't wonderful, but it really does work well in recipes calling for buttermilk. Sour milk is a wonderful additive in chocolate cake and it's a good way to use up milk that is too far gone to drink, but helps keep chocolate cake moist. Jeanne D. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Lining baking pans with foil
My messages aren't going on my desk top. They used to. Anyway, Has anyone used the baking bags. You just shove everything in the bag and bake it. I put the bag on a cookie sheet to make it more stable, but clean up is a snap and, for me, it's worth buying them. -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, March 10, 2020 2:03 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Lining baking pans with foil I always use foil when baking anything, and most of the time a double layer of it. That way, the only cleanup that could ever happen is if the meat releases so much grease that even through two layers of foil it leaves a few greasy spots in the bottom of the pan. That is nothing compared to cleanup when baking without foil. -Original Message- From: Cookinginthedark On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 11:16 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I love the path of least resistance. (smile) Less clean up when you use the foil. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, March 9, 2020 7:09 PM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken For the most part, I use regular baking pans when cooking meat in the oven. If I'm just making a piece of meat with coating, I sometimes use an old pan that came with my previous toaster oven. I am starting to line pans with foil before placing meat into them for cooking. Pauline On 3/9/20, Jan via Cookinginthedark wrote: > I use pans with sides when doing meat. But I always use foil > underneath the meat. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Helen Whitehead via Cookinginthedark > Sent: Monday, March 09, 2020 9:39 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I use cookie sheets all the time for cooking my meat. I just put foil > down, then on top of that, I put parchment paper, then you don't have > to spray it. > I've also used cream of mushroom soup to coat meat with, and > mayonnaise too, but using the mayonnaise, I then bread the meat. At > least with the sour cream, the breasts wouldn't be dry. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Cindy Simpson via Cookinginthedark > Sent: Monday, March 9, 2020 3:55 AM > To: cookinginthedark@acbradio.org > Cc: Cindy Simpson > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I'm really interested in cooking this, but can you accomplish the same > thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you > run the risk of juices going everywhere? I bake chicken on my cookie > sheet all the time, but never with sour cream on it. Would anything > bad happen if I did this same recipe on a cookie sheet? > Thank you > Cindy > > > On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > >> Baked Sour Cream Parmesan Chicken >> >> 1 pound skinless, boneless chicken breast halves >> 6 ounces sour cream >> 1/4 cup shredded Parmesan cheese >> 1 clove garlic, pressed >> 1/2 teaspoon paprika >> 1/2 teaspoon salt >> 1/4 teaspoon black pepper >> 1/4 cup dry Italian breadcrumbs >> Preheat oven to 350 degrees F. >> >> Wipe the chicken dry and place the chicken in a single layer in a >> greased 9x13-inch baking dish. >> >> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and >> pepper until smooth. Spread the mixture evenly over the chicken. >> >> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist >> the crumbs lightly with olive oil or nonstick cooking spray. >> >> Bake at 350 degrees F for 25-30 minutes or until chicken tests done >> and > the >> breadcrumbs are golden brown. >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Cindy Simpson > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
Doesn't anybody use roasting pans made for the purpose of roasting meat. Mine is 20 years old and I love it. It has handles on each side for grabbing and the lid has a small vent that you can slide open or closed. Mine is big enough for a whole chicken and veggies around it. The sides are about 3 or 4 inches high. Jeanne D. -Original Message- From: Cookinginthedark On Behalf Of Jan via Cookinginthedark Sent: Monday, March 9, 2020 9:52 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken that would work, but a lot of cleanup that way. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Monday, March 09, 2020 5:24 PM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken This makes sense. What about using a broiler pan? This way the juice goes in the holes and goes in the bottom pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 2:53 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I agree; personally, I would rather be safe than sorry and would use a deeper pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, March 9, 2020 10:28 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Just my own preference: I would not bake any meat on a cookie sheet, and it has nothing to do with whether sour cream is one of the ingredients. I would run a risk of meat juices messing up the oven when I am taking that cookie sheet out, all it would take is a slightest tilt. -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pumpkin cookies
Pumpkin Cookies I've made these a couple times. It's the same WW recipe for Pumpkin Cake that was posted, but I omit the egg and drop by spoonfuls on parchment lined cookie sheets and bake at 350 for 12-15 minutes. They are a cake like cookie. You can dip them in Cool Whip or eat them plain. They travel well. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Test
___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Slow cooking
I've never had a problem leaving my crock pot on while I was not home. That's the beauty of it. I use it for all sorts of things, but I especially like cooking baked beans in it. It frees up my oven and I can cook 2 1/2 pound at a time. They freeze very well if there are left overs. Jeannes -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Saturday, February 22, 2020 2:12 PM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: Re: [CnD] Slow cooking Marie, I'm in agreement with you. I also have 2 Rival slow cookers, one from the eighties, which I believe is a 3 quart one, and my 5 or 6 quart one is from the nineties, and they both still work great! They only have low, medium and high on them for settings. I've also gone out and left it cooking with no fires, or damage to the electrical cord, or cracked lids or anything of the kind. I use mine for making soups, chili, spaghetti sauce, roasts with potatoes, and/or veggies, I make stews, too. A friend sent me liners from the US, and I love them! I'm in Canada, and I heard from someone, that Walmart sells them here. My bigger slow cooker has a plastic lid, while the other one is a glass one. Or ceramic, to match the insert, and both inserts can be removed to wash. They are both round. I love them! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Friday, February 21, 2020 1:48 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Slow cooking Hello, everyone!! I have been using slow cookers for forty years, and never had any of them burn up. They use no more power than a lightbulb, to be honest about it. That is why it is perfectly safe to let it do its job whether or not you are Home. Low is around 250 degrees and high is 300 or so. Like a slow oven, really. I read that in the original Rival Crockpot Cookbook Back in the 1980's, and that information has stayed with me Ever since. I don't have to monitor it so closely, either. I never had a slow cooker boil over, either. It is not supposed to. Those of you who use one regularly know what I'm on about. I have gone out with the pot on low and when I got home tired, There is my food ready to eat. I never, ever had a Slow cooker catch fire or short out on me. Not one. I am cooking a roast now, with pearl onions and baby carrots And some potatoes. I did not put too much water In the bottom, because I know there will be more liquid as the meat Cooks. I am going to make some gravy from that. I use it at least once a month, when I Really want to slow cook something. The Hamilton Beach cooks slightly faster than the Rival I used to have back in the 1980's. But I just cook my roast the same Way I did back in those days. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chocolate Bark
Yes, it's that easy, but using bakers chocolate works better because chocolate chips have stabilizers added and the bar chocolate doesn't. I have used chocolate chips and you can certainly use them, but the end product is better with the bars. The French pour the melted chocolate on parchment and press what ever you're using in to the chocolate as opposed to stirring them in and then pouring on to parchment. Either way works, but if you're stirring in ingredients then you have to work some what quickly as the chocolate will start to harden. I find that chocolate chips give you less time to get the bark poured on to the parchment. I've also used white chocolate bars and added a bit of orange oil to give it a wonderful orange flavor. -Original Message- From: Cookinginthedark On Behalf Of Irene Rehman via Cookinginthedark Sent: Monday, February 10, 2020 7:48 PM To: cookinginthedark@acbradio.org Cc: Irene Rehman Subject: [CnD] Chocolate Bark Greetings, I want to make Almond bark and Pretzel bark, and wondering if it is as simple as melting chocolate morsels, or even using melting wafers, and stirring in the almonds or pretzels. Has anyone made chocolate bark? Irene R Pennsylvania ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] za tar herb
Has any one used Za Tar in any recipes? Also, someone gave me some Sumac, which seems to have a sort of lemony vibe. Has anyone got a recipe using it? Jeanne D. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] garlic
I missed the garlic post, but I buy the frozen all ready peeled garlic cloves. I use a zester or micro plane to ad the garlic to recipes. The cloves grate very easily and you never get small chunks in your recipe. They keep quite a long time in the freezer. Jeanne D. -Original Message- From: Cookinginthedark On Behalf Of Jude DaShiell via Cookinginthedark Sent: Monday, January 20, 2020 10:51 PM To: Ron Kolesar via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] A thank you letter. Make sure your friends also eat garlic then no problem. On Mon, 20 Jan 2020, Ron Kolesar via Cookinginthedark wrote: > Date: Mon, 20 Jan 2020 20:58:29 > From: Ron Kolesar via Cookinginthedark > To: Cooking In The Dark > Cc: Ron Kolesar > Subject: [CnD] A thank you letter. > > Just wanted to say thanks from a bachelor cook for the advice on > cooking lasagna noodles a little easier and the tip on garlic. > I love lasagna and Italian cooking. > Which is easier? > Making the layers of lasagna noodles or rolling them up for lasagna roll ups? > You never can have enough garlic. > But for some weird reason, to much garlic and you lose friends. SMILES. > Will have to try the pre cooked noodles the next time with the awesome > talking toaster oven any advice on doing a small roast with those > awesome baby potatoes and baby carrots as well?. > One question to my fellow blind cooks. > Is there a easy step by step recipe for making a easy mac and cheese? > I really enjoy the c shaped noodles, but found out that the craft box > makes enough for two servings. > Would love a recipe for any Italian dish my fellow blind cooks would > love to share for me to practice on. > I'm already a subscriber to our cooking in the dark podcasts. > Can most of it be made and or melted in the microwave to cut down on > dirtying pots and or pans? > Would love to learn how to make it instead of having my care attendant > make it for me all of the time. > I do most of all of my own cooking as a fellow blind cook, unless it > comes to keeping track of those portions. > We all need to watch our portions to keep a low waste line. SMILES. > May I ask my fellow blind cooks how they do that without vision? > Now for a thank you present for answering all of my questions. > I love the grand biscuits. > Instead of getting them in their cans, I've found them easier from > Sam's Club in a huge zip lock bag. > The only thing you still have to watch out for is when they freeze, > they stick together. > Would love a tip on attempting to keep them separated while still in > their bag. > I guess everything in life has it's good points as well as their bad points. > SMILES. > Many thanks for the help and the advice. > Ron KR3DOG who's always ready to learn something new. > In the good old days of Morse code Shorthand, 73's AKA Best Regards > and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed > Emergency Communications Station And Volunteer Certified Licensed Ham > Radio Station With the Call Sign of KR3DOG > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] A thank you letter.
If you put parchment paper between layers of the frozen biscuits or rolls, removing is much easier. I have a friend who puts 2-3 biscuits at a time in freezer bags and then puts them all back in the bag they came in. She puts them in a single layer or as many layers as she needs. She puts them flat to save space in the freezer. It makes grabbing a package easy. -Original Message- From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark Sent: Monday, January 20, 2020 8:58 PM To: Cooking In The Dark Cc: Ron Kolesar Subject: [CnD] A thank you letter. Just wanted to say thanks from a bachelor cook for the advice on cooking lasagna noodles a little easier and the tip on garlic. I love lasagna and Italian cooking. Which is easier? Making the layers of lasagna noodles or rolling them up for lasagna roll ups? You never can have enough garlic. But for some weird reason, to much garlic and you lose friends. SMILES. Will have to try the pre cooked noodles the next time with the awesome talking toaster oven any advice on doing a small roast with those awesome baby potatoes and baby carrots as well?. One question to my fellow blind cooks. Is there a easy step by step recipe for making a easy mac and cheese? I really enjoy the c shaped noodles, but found out that the craft box makes enough for two servings. Would love a recipe for any Italian dish my fellow blind cooks would love to share for me to practice on. I'm already a subscriber to our cooking in the dark podcasts. Can most of it be made and or melted in the microwave to cut down on dirtying pots and or pans? Would love to learn how to make it instead of having my care attendant make it for me all of the time. I do most of all of my own cooking as a fellow blind cook, unless it comes to keeping track of those portions. We all need to watch our portions to keep a low waste line. SMILES. May I ask my fellow blind cooks how they do that without vision? Now for a thank you present for answering all of my questions. I love the grand biscuits. Instead of getting them in their cans, I've found them easier from Sam's Club in a huge zip lock bag. The only thing you still have to watch out for is when they freeze, they stick together. Would love a tip on attempting to keep them separated while still in their bag. I guess everything in life has it's good points as well as their bad points. SMILES. Many thanks for the help and the advice. Ron KR3DOG who's always ready to learn something new. In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] cast Iron skillets
I agree that cast iron is great. I have one that belonged to my mother and it has been used so much that food rarely sticks and it's wonderful for searing since cast iron be heated to very high heat. Jeanne Donovan ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] BISQUICK SAUSAGE BALLS
Are these very salty? It seems like all the ingredients are salty. They sound good. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Monday, December 30, 2019 12:36 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] BISQUICK SAUSAGE BALLS This was originally a Betty Crocker recipe. Sausage Cheese Balls, Makes about seven and one half dozen. 3 cups bisquick. 1 pound bulk pork sausage. 4 cups shredded cheddar cheese: (16 ounces) 1/2 cup grated parmesan cheese. 1/2 cup milk. 1/2 tsp dried rosemary leaves. 1/2 tsp parsley flakes. Bbq or chili sauce if desired. Heat oven to 350. Lightly grease jelly roll pan. Stir together all ingredients except sauce. Using hands or spoon, shape into one inch balls. Place in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with dipping sauce. I find it easier to mix everything except bisquick. Then, blend in bisquick a little at a time. They freeze and reheat well. -Original Message- From: Cookinginthedark On Behalf Of Betty Gray via Cookinginthedark Sent: Monday, December 30, 2019 11:03 AM To: cookinginthedark@acbradio.org Cc: Betty Gray Subject: Re: [CnD] BISQUICK SAUSAGE BALLS Thanks to all for Sausage and cheese balls. We always had them at our family New Years Eve celebrations. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] electric rice cooker
Someone gave me an electric rice cooker, but it didn't come with instructions. My question is: How much water would you put in with 1 cup uncooked rice. The usual 2 cups rice seems too much. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Doughnut Muffins
Doughnut Muffins ¼ Cup vegetable oil 1/4Cup softened butter ½ Cup granulated sugar 1/3 Cup brown sugar 2 large eggs 1 1/2 teaspoons baking powder ¼ teaspoon baking soda 1 teaspoon nutmeg ¼ teaspoon salt 1 teaspoon vanilla 2 2/3 Cups flour 1 Cup milk Preheat oven to 425 degrees. Spray liners with non stick spray to ensure the muffins release easily. In a bowl cream butter, oil and sugars. Add eggs, beating to combine. Mix in salt, baking powder, and baking soda. Add flour alternately with milk, beginning and ending with flour. Spoon into prepared muffin pan and bake 15-17 minutes or until a tooth pick inserted in center comes out clean. Brush with melted butter and cinnamon sugar. Yield: 12 muffins ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cranberry mini's
Cranberry minis 1 box white cake mix 1 package vanilla instant pudding 4 Eggs 1 Cup water ¼ Cup vegetable oil 1 ½ Cups cranberries, I use fresh and chopped them ½ Cup chopped walnuts, optional Mix all ingredients and divide in to 5 mini cake pans, which have been greased and floured. Bake at 350 degrees for 30 minutes or until a tester comes out clean The baking time varies according to pan size. Let stand for 5 minutes before removing from pans. Brush the tops of loaves with melted butter and sprinkle cinnamon sugar on tops. Jeanne D. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Triple Chocolate Gingerbread Cake
Triple Chocolate Gingerbread Cake 1 Box Chocolate cake mix 1 box (4 ounces, I believe) instant chocolate pudding 4 eggs 1 tablespoon ground ginger 1 teaspoon ground cinnamon ½ teaspoon ground all spice ½ Cup sour cream ½ Cup vegetable oil ½ Cup mollasses ½ Cup water 1 Cup mini chocolate chips White Chocolate drizzlewhich is 1 Cup white chocolate chips and 4 teaspoons milk and ½ teaspoon vanilla. Directions Combine all above ingredients in large bowl. Mix 3 minutes or until light. Pour into 10 Cup bundt pan that has been generously greased and floured. Bake at 350 degrees for about 50 minutes. Remove from pan after 10 minutes and cool on rack. For drizzle combine ingredients and place in microwave for 30 seconds. Stir and repeat until chocolate is smooth and pourable. Drizzle over cake.Garnish with a few mini chocolate chips, if desired. Note: I use more spice than recipe calls for, but thats just a personal thing. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Honey
If your honey has crystalized you can put the jar in a saucepan with water and heat over Medium heat stirring until the honey de-crystalizes or you can put the jar in the microwave and set for 30 seconds. Stir the honey and repeat in 30 second intervals until the honey is smooth. -Original Message- From: Wendy via Cookinginthedark Sent: Friday, October 18, 2019 7:52 PM To: cookinginthedark@acbradio.org Cc: Wendy Subject: [CnD] Honey My honey has crystallized. How do I uncristalize it? Thanks. Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Blind Mice Mart
What is the address for The Blind Mice Mart? I've tried to get on it twice and I have been unsuccessful. Jeanne D. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Banana Cake
Cinnamon Banana Cake ¼ Cup butter, softened ¼ Cup Vegetable oil 1 Cup granulated sugar 2 large eggs, room temperature 1 ¼ Cups mashed bananas ¾ Cup sour cream or plain yogurt 2 Teaspoons cinnamon 1 teaspoon baking powder 1 teaspoon baking soda ¾ teaspoon salt 2 ¼ Cups flour Preheat oven to 350 and grease and flour Bundt pan. In a bowl cream butter, oil, sugar and eggs until fluffy. Add bananas and sour cream or yogurt. Mix until well incorporated. In another bowl put dry ingredients and wisk to stir. Add to banana mixture and beat until just mixed. Scrape sides and bottom and mix again for 30 seconds. Pour in to prepared pan and bake 45 minutes or until a tester comes out clean. Cool 10 minutes before removing from pan and finish cooling on rack. Glaze with favorite glaze. Jeanne Donovan ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Perkins Brailler
I also use a perkins Brailler to label with dymo tape. They sell an attachment just for that purpose and it's very easy. Jeanne D. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Jumbo Sugar Cookies
The recipe posted by Courtney is the same one I was talking about that is quite good. I only used lemon for flavoring --- lemon zest and a bit of lemon oil, but I'm going to try the orange with it next time. Jeanne D. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Jumbo sugar cookies
Jimmies are just sprinkles. They are used a lot on ice cream and just to decorate. I like them better than decorating sugar because sugar can be crunchy while the jimmies are softer and not crunchy Jeanne D. -Original Message- From: Deborah Barnes via Cookinginthedark Sent: Wednesday, July 24, 2019 1:42 PM To: cookinginthedark@acbradio.org Cc: misslady0...@att.net Subject: Re: [CnD] Jumbo sugar cookies What is Jimmies? Reminds me of some sugar cookies I used to be able to get. They had chocolate on one side and were just sugar cookies on the other half. I loved them! Deb B. -Original Message- From: ann ann via Cookinginthedark Sent: Wednesday, July 24, 2019 12:45 PM To: cookinginthedark@acbradio.org Cc: ann ann Subject: Re: [CnD] Jumbo sugar cookies Where do we find the recipe? Thanks, ~Ann On 7/24/2019 12:42 PM, Jeanne Donovan via Cookinginthedark wrote: > Someone posted a recipe for Jumbo Sugar Cookies and I've made them 3 times. > They are very good and they travel pretty good. My grandchildren were > here from Tennessee and we made a batch. We added mini chocolate chips > and put a lemon glaze on top. Of course we had to sprinkle jimmies > over them.. It's a keeper! > > Jeanne D. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Jumbo sugar cookies
The recipe was posted a couple months ago by someone in the group. If you can't find it, I can post it. I don't have the name of the person who posted it, but it might have been Marilyn. Now that I liked it, I brailled it in to my recipe book, but I didn't put who posted it. I usually do. Jeanne D. -Original Message- From: ann ann via Cookinginthedark Sent: Wednesday, July 24, 2019 12:45 PM To: cookinginthedark@acbradio.org Cc: ann ann Subject: Re: [CnD] Jumbo sugar cookies Where do we find the recipe? Thanks, ~Ann On 7/24/2019 12:42 PM, Jeanne Donovan via Cookinginthedark wrote: > Someone posted a recipe for Jumbo Sugar Cookies and I've made them 3 times. > They are very good and they travel pretty good. My grandchildren were > here from Tennessee and we made a batch. We added mini chocolate chips > and put a lemon glaze on top. Of course we had to sprinkle jimmies > over them.. It's a keeper! > > Jeanne D. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Jumbo sugar cookies
Someone posted a recipe for Jumbo Sugar Cookies and I've made them 3 times. They are very good and they travel pretty good. My grandchildren were here from Tennessee and we made a batch. We added mini chocolate chips and put a lemon glaze on top. Of course we had to sprinkle jimmies over them.. It's a keeper! Jeanne D. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cranberry Coffeecake
Cranberry coffeecake1 Stick butter or margarine, room temperature 1 Cup sugar 1 egg 1 and ¾ Cups flour 1 Teaspoon Baking powder ½ teaspoon baking soda Pinch salt 1 teaspoon almond extract ½ teaspoon vanilla extract 1 Cup sour cream ½ can whole berry cranberry sauce In mixing bowl cream butter, sugar and egg. Mix in extracts. In another bowl whisk together flour, salt, baking powder and baking soda. Slowly combine flour mixture into butter mixture alternately with sour cream, mixing until flour is combined. Do not over mix. Begin and end with flour mixture. Spoon ½ of batter into greased and floured bundt pan. Spoon cranberry sauce over batter and top with remaining batter and With butter knife, gently swirl cranberry sauce to create marbled effect Bake at 350 for 40-50 minutes. Cool 10 minutes before removing from pan. Transfer to cooling rack. Notes: Jellied Cranberry sauce will not work as well and may dissolve into batter which you do not want because you will not get the marbleing. Sometimes I chop up fresh cranberries and add them to the batter and use orange extractfor flavoring. This is a very moist cake and Ive used this recipe to make blueberry coffeecake with lemon extract for flavoring. Jeanne D. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Smores
I haven't tried the s'mores machine, but on the Food Network a couple days ago they sprayed some aluminum foil squares with non stick spray and then took a chocolate graham cracker and put it on the foil. Then they put one or two, depending on how they fit, mini mounds candy bars and then topped them with marshmallows. They folded the S'Mores inside the foil like a packet and then with the oven Pre-heated to 350 degrees, they put them in the oven for 5 minutes to melt. I haven't tried this, but I plan to. Jeanne D. -Original Message- From: Wendy via Cookinginthedark Sent: Tuesday, June 04, 2019 8:00 PM To: cookinginthedark@acbradio.org Cc: Wendy Subject: [CnD] Smores My local grocery store flyer had an electric Smores machine. Has anyone tried this? Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] FW: magic chef microwave oven unuseable
Now, this is interesting. No, I haven't had a problem with my microwave, but perhaps you could check if there was a recall on that part. Occasionally it happens and then they'll fix or replace recalled parts. You never know. -Original Message- From: Jude DaShiell via Cookinginthedark Sent: Thursday, May 09, 2019 7:18 AM To: cookinginthedark@acbradio.org Cc: Jude DaShiell Subject: [CnD] magic chef microwave oven unuseable Last night I was heating ravioli and a couple rolls in the oven. When cooking was finished I discovered ravioli on the turntable which was surprising to me since I didn't spill the dish when it went into the oven. I found out why this happened when I touched the center of the plate and found a piece of plastic. Apparently the magnetometer shield had fallen off into the plate during cooking. That's an area of the oven I don't touch since I have no reason to do so. Attempting to replace the shield failed since though it would go into its four slots it would not fit tightly. Near as I can tell putting those shields in is done with glue. Fortunately I also have a nuwave oven here and that's still working otherwise I'd have a major food emergency on my hands. Earlier this year a lightning storm killed my refrigerator/freezer and may also have damaged the microwave to a lesser degree and it could be now the damage just made itself known. Has anyone else had a similar occurrence with these ovens? -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Okay about the Pen Friend
I hate to be one of those people, but unless you are using the Pen Friend to some whow record recipes, which doesn't seem possible, then can we get back to recipes? Things to use in cooking are always interesting, but I, like most folks are busy and I wind up just deleting non cooking posts. It's not a problem deleting them, but that's not why I joined the list. I don't mean to offend any one, but sometimes it's more efficient to go off list for some threads. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] HERSHEY CHOCOLATE SYRUP BARS
This sounds quick and easy. Does Hershey syrup still come in a can? The last time I bought it, it came in a squeeze bottle. I'm going to try just using a bottle of syrup instead of a can. I'm not sure about the ounces, but if the bottle is a bit larger than perhaps it will just make it a tad morechocolatie. I guess I won't know unless I try. Jeanne Donovan -Original Message- From: Marilyn Pennington via Cookinginthedark Sent: Friday, March 29, 2019 3:44 PM To: c...@mamas-corner.groups.io Cc: Marilyn Pennington ; cookinginthedark@acbradio.org Subject: [CnD] HERSHEY CHOCOLATE SYRUP BARS HERSHEY CHOCOLATE SYRUP BARS 1 c. sugar 1/2 c. butter 4 eggs 1 c. flour + 2 tbsp. 1/2 tsp. baking powder 1 can Hershey's syrup 1/4 tsp. salt 1 tsp. vanilla Nuts, if desired Put in greased jelly roll pan. Bake at 350 degrees for about 20-25 minutes. FROSTING: 1 1/2 c. sugar 1/3 c. butter 1/3 c. milk Bring to rolling boil - boil 1 minute. Take off stove. Add 1/2 cup chocolate chips. Stir until melted. Pour on brownies. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] honey
You can spray the measuring cup with non stick spray before filling it with the honey and use a rubber spatula to scrape it out and that makes it much easier to get out. Jeanne ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Rice Pudding
I just made a batch yesterday. This is Jada De Laurentiss recipe Rice pudding 5 Cups whole milk, not optional 1/3 cup sugar 2/3 Cup Arborio rice, you must use Arborio rice also known as Rizotto rice 2 teaspoons vanilla Nutmeg to taste In a large pot, put all ingredients except the vanilla and nutmeg. Bring to a boil on medium heat, stirring to dissolve sugar completely. Reduce heat to simmer and cook until rice is soft and mixture is thickened. You should be able to run your finger down the back of a wooden spoon to make a line. Add vanilla and sprinkle with nutmeg to taste. Note: Whole milk is needed to make the pudding creamy when it combines with the starch of the rice. It takes about ½ hour to make it. You must stir the pot often while waiting for it to boil because the mixture can boil over if unattended. We wont say how I know this!! Once on simmer you can stir occasionally, but the stirring will help get the pudding to a wonderful creamy consistency. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Peanutbutter cookies
These are a soft cookie and wont travel as well as some other cookies. Peanutbutter Cookies 1 stick butter, room temperature 1 Cup packed brown sugar 1 and ¼ Cups Peanutbutter, your choice 1 egg 1 Cup flour, use a little more if cookies are too sticky to roll into balls 1 teaspoon vanilla extract Preheat oven to 350 degrees. In a bowl, beat butter, sugar and egg. Add peanutbutterand vanilla. Mmix until incorporated. Slowly add flour and mix until all ingredients are mixed. Roll into 1 inch balls and place on lightly greased cookie sheet about 1 inch apart. With a fork dipped into flour, press lightly in a criss-cross design and bake 8-10 minutes. Let cool 1-2 minutes before removing to cooling racks. Options: Add ¾ Cup salted and chopped peanuts or peanutbutter cups or nini chocolate chips. If you like some heat, you can substitute spicey peanutbutter for regular peanutbutter, but they will be rather hot, so you have to judge how spicey you want them Its never too hot for muy son, so I use all spicey peanutbutter. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
