Re: [CnD] Comment about recipe PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS
Hi Sugar, Yes, the consistency would be different. But, I think that cranberries have natural pectin in them, which means that it also may thicken the consistency. You might have to let it sit a bit to thicken when you take it out of the oven. It does sound yummy! Certainly a recipe which you can play around with. Lori -Original Message- From: Cookinginthedark On Behalf Of Sugar via Cookinginthedark Sent: Sunday, December 20, 2020 12:26 PM To: 'Cooking in the Dark' Cc: Sugar Subject: Re: [CnD] Comment about recipe PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS Hi Jennifer The reason why I use dried cranverries is because if you use regular cranberries, It will get messy and a lot of water will be released since naturally cranberries are very juicy Good luck Sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ -Original Message- From: Cookinginthedark On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Sunday, December 20, 2020 5:27 AM To: 'Cooking in the Dark' Cc: Jennifer Thompson Subject: Re: [CnD] Comment about recipe PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS Thanks for the recipe. This sounds good except the dried cranberries I would guess has sugar. I would think it would be better to use regular cranberries. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sugar via Cookinginthedark Sent: Saturday, December 19, 2020 4:28 PM To: CND Cc: Sugar Subject: [CnD] PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS Serves 3-4 1 pound brussels sprouts, de-stemed and halved 1/2 cup dried cranberries 1/3 cup gorgonzola cheese, crumbled 1/3 cup pecans 1/2 cup barley 1 tablespoon maple syrup 1 tablespoon balsamic vinegar 2 tablespoons olive oil Salt & pepper Prepare barley according to package instructions. Heat brussels sprouts and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 7-9 minutes. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat. Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola. Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient and always to be kind. I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] what are these chips?
Possibly bugles? They are corn based. I don't know if they have a cheese seasoning/flavor that they make or not. Often when making trail or snack mix people use them. Lori -Original Message- From: Cookinginthedark On Behalf Of Jude DaShiell via Cookinginthedark Sent: Wednesday, December 2, 2020 9:42 AM To: cookinginthedark@acbradio.org Cc: Jude DaShiell Subject: [CnD] what are these chips? I don't have the package since these were packed in a snack bag along with other snacks. I'm pretty sure these are made from corn with a cheese flavor and they're long triangle-shaped. The narrow point is closed and the narrow end of the triangle is open. The triangles are somewhat flat. A little bit of dip could be put into the narrow end of the triangle since the chips are open on the narrow end and closed on the narrow point. -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] How do you melt a stick of butter in the microwave?
I melt my butter for my brownies in the following manor: In a microwave safe bowl place the butter which you have cut into about 5 to 10 pieces. I then microwave it for about 45 seconds and then stir it and return to the microwave for an additional 30 seconds. I don't think it really has a right/wrong way. The goal is to check and stir to make sure the butter has melted. You can feel this with a spoon-I use a wooden or silicone spoon. That way if I forget to take it out of the bowl, I won't kill the microwave. Lori -Original Message- From: Cookinginthedark On Behalf Of Kevin Minor via Cookinginthedark Sent: Tuesday, December 1, 2020 6:12 PM To: cookinginthedark@acbradio.org Cc: Kevin Minor Subject: [CnD] How do you melt a stick of butter in the microwave? Hi. I've decided to attempt to make a hash brown casserole, and one of the ingredients is a stick of melted butter. Rather than try to pour it into the mixing bowl from a hot item on the stove, I've decided to use my handy dandy microwave to do the deed. I've never done this before, so I'm looking for any pointers that I can get. What should I put the butter in to nuke it? Do I break up the stick, or leave it whole? Should I let it warm for a few minutes at room temperature? Also, how long do I microwave it? That's all I can think of. If there are other things I need to know, please tell me. I'll share this recipe soon. It takes a 9 by 13 dish to bake in, and it calls for 2 pounds of shredded hash browns, so it's a lot. It's very good. Have a blessed day and don't work too hard. Kevin and Jilly ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Brocoflour
I would think you could do the substitute just fine. Lori -Original Message- From: Cookinginthedark On Behalf Of Kerryann Ifill via Cookinginthedark Sent: Saturday, November 21, 2020 9:19 AM To: Cooking in the Dark Cc: Kerryann Ifill Subject: [CnD] Brocoflour Hi all, With all the weird weather we’ve been having locally, vegetables have become a bit erratic in when we can find them. So my recent visit to the supermarket netted me a hybrid collyflower and crocolli instead of either of the two. I have a recipe for a creamy broccoli and cheese recipe, can I just substitute? Not sure why not, but thought I D ask. Kerry ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Using pita Bread
Hi Kerry, You can cut off a small piece of the pita at the top and stuff them with: Sloppy joe mixture; Vegetables of your choosing, cheese and seasons all mixed together before stuffing; Scramble an egg with some grated cheese, onion and peppers; or Slice the pitta bread totally through and use it as if it were sandwich bread, a roll for a burger... Lori pcheese, -Original Message- From: Cookinginthedark On Behalf Of Kerryann Ifill via Cookinginthedark Sent: Wednesday, November 4, 2020 4:55 AM To: cookinginthedark@acbradio.org Cc: Kerryann Ifill Subject: [CnD] Using pita Bread Hi Everyone: I have a 12 pack of pita bread in the refrigerator, but I have no idea other than pita pizza what I can make with them. Any suggestions? Kerry ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Oil vs. butter
Hi Wendy, Yes, it is a direct substitution. However, in some recipes the flavor may change slightly or in a cake, the consistency of the texture may be more dry when using butter compared with oil. Lori -Original Message- From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark Sent: Thursday, October 15, 2020 4:45 PM To: 'Cooking in the Dark' Cc: Wendy Subject: [CnD] Oil vs. butter If a recipe calls for 3/4 cup oil, & I want to substitute with butter, will it be 3/4 cup butter? Thanks. Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Whipped Cream Cheese
Good question. I would think that you may want to stir in by hand whatever sweetener or add-ins you are using. The purpose of whipping the block cheese is to incorporate air into it and make it more spreadable. Just my thoughts and nothing scientific! Lori -Original Message- From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark Sent: Tuesday, October 13, 2020 1:36 PM To: 'Cooking in the Dark' Cc: Wendy Subject: [CnD] Whipped Cream Cheese 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Attention list members
--- Begin Message --- Sorry to bother everyone with my last email. I was looking on my iPhone and could not read the attachments. But, figured it all out since I now looked using my PC and Outlook. Lori -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Friday, October 9, 2020 10:51 AM To: 'Cooking in the Dark' Cc: Helen Whitehead Subject: Re: [CnD] Attention list members ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com --- End Message --- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Speculaas from King Arthur
Hi all, To add to what Regina has stated; I would think you might be able to substitute an other nut flour. But, something to keep in mind would be the moisture/fat content of the flour. The almond flour in this increases the moisture which helps the cookies crisp up in the long run. Lori -Original Message- From: Cookinginthedark On Behalf Of Regina Marie via Cookinginthedark Sent: Saturday, October 3, 2020 3:21 PM To: cookinginthedark@acbradio.org Cc: Regina Marie Subject: Re: [CnD] Speculaas from King Arthur I don't think so. Almond flour has a distinct texture that contributes to the lightness of the cookies. With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Saturday, October 03, 2020 10:53 AM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Speculaas from King Arthur This is from my blind people cooking list. Can you substitute the flours? -Original Message- From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark Sent: Saturday, October 3, 2020 10:14 AM To: cookinginthedark@acbradio.org Cc: Wendy Subject: Re: [CnD] Speculaas from King Arthur 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. --- New Outlook Express and Windows Live Mail replacement - get it here: https://www.oeclassic.com/ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ 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] Teflon-type tape RE: Seed Identification Site
I loved the Teflon labeling tape. It really withstood time and heat well. Lori -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Tuesday, August 18, 2020 12:51 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: [CnD] Seed Identification Site Hi, Mary and All Others Interested. Here's a seed identification site. https://www.inspection.gc.ca/active/netapp/idseed/idseed_gallerye.aspx Since you know what you might possibly have, you would start with choosing the letter the possibility begins with and work from there. It looks intriguing. Re labeling, MaxiAids used to sell a Teflon-type tape for labeling clothes. It was thick, if I remember right, so could hold up to being put through the washer and dryer. It wasn't fun to use with the slate and stylus, though. If you decide to use index cards for your labels, you could put the seed bag and accompanying label in a thin Ziploc-style bag. That'll keep the Braille intact, but the bag's thinness will let you read through it without having to open the bag. HTH, Dani ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Ranch Dressing on Pizzas?
I lived on Long Island until September 27, 2019. The last Long Island meal I ate was Grandma pizza and garlic knots. Grandma pizza is sliced thin tomatos not a sauce with fresh mozzarella and basil on top of the tomatoes. I sooo miss New York pizza. But, when we see a commercial on tv for Pizza Hut or Poppa Johns we joke that that may be the best we can get here in Virginia. We have located a pizza place that has good pizza, but, their dough is just not New York quality. Lori -Original Message- From: Cookinginthedark On Behalf Of Tiffany H. Jessen via Cookinginthedark Sent: Sunday, August 9, 2020 3:57 PM To: cookinginthedark@acbradio.org Cc: Tiffany H. Jessen Subject: Re: [CnD] Ranch Dressing on Pizzas? Around here, the NY/NJ/CT metropolitan area, gourmet pizza is a very common thing. I don't know anyone who prefers the standard Dominos/Pizza Hut like chains, which is good, since we don’t' seem to have any chain other than Blaze. Within one block of work there are four different pizza places which are all very different. Besides chicken bacon ranch I sometimes get the chicken and vodka sauce, or the seizer salad pizza. I also sometimes get the barbecue chicken or buffalo chicken, but it depends on which place I am eating. I don't mind the hot buffalo, but I don't like the ones which are too much vinegar. My coworkers often get the cheeseburger or Philly cheese steak pizza, but those are too heavy for me. My one coworker loves the ziti pizza, but we have already mentioned my dislike of red sauce so the thought turns my stomach. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead via Cookinginthedark Sent: Sunday, August 9, 2020 1:06 PM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: Re: [CnD] Ranch Dressing on Pizzas? I've never seen that type of pizza here on any pizza restaurant menu. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Tiffany Jessen via Cookinginthedark Sent: Sunday, August 9, 2020 1:05 PM To: cookinginthedark@acbradio.org Cc: Tiffany Jessen Subject: Re: [CnD] Ranch Dressing on Pizzas? Chicken bacon ranch is my absolute favorite pizza. It uses the bottle, which is good, because I don’t like red sauce on anything much. I don’t like any of those types of ziti, ravioli, lasagna dishes because of it. Pizza is one of my few exceptions for red sauce, but it’s much better with ranch. Sent from my iPhone > On Aug 9, 2020, at 12:52 PM, Helen Whitehead via Cookinginthedark > wrote: > > Simon and I live in Canada, and we don't have that dry Ranch salad > dressing here. Or is it bottled Ranch, they use for these pizzas? > > ___ > 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 -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Grocery shopping online
schwann's is ok, but, their food in my view has lots of preservative flavors in them. I do love www.nuts.com for nuts, flours and some of their snack stuff. Lori chemical addatives -Original Message- From: Cookinginthedark On Behalf Of Jude DaShiell via Cookinginthedark Sent: Sunday, August 9, 2020 1:12 PM To: Penny Reeder via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Grocery shopping online How is schwann's? I've heard about nuts.com which sells lots more than nuts but haven't tried them yet. The gluten-free crowd will like nuts.com. nutkettle.com has been good for nuts and coffee in the past. -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] French toast in the oven
Hi Bill, I have seen recipes for French Toast in the oven. I even made it once. Usually, you let the thick bread slices-not sandwich bread from the store soak overnight or for a few hours. This is done in a 9 by 13 pan. I would search for oven French toast when looking. Lori -Original Message- From: Cookinginthedark On Behalf Of Bill Deatherage via Cookinginthedark Sent: Saturday, August 8, 2020 12:43 PM To: Cc: Bill Deatherage Subject: [CnD] French toast in the oven Sent from my iPad hello everyone, I have done French toast on top of the stove in a skillet but was wondering, is there a way to do it in the oven. Bill Deatherage ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] bread flour
Bread flour will give you a crunchy crust. Christopher Kimble (formerly of Americas Test Kitchen fame) has some good stuff in his Milk Street podcast and may have info on their website. They also may have a cooking class which currently is free on their website-some of them are and some of them are not. Lori -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Friday, July 24, 2020 12:13 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: [CnD] bread flour I'm running across some interesting information. Bookshare and NLS have old bread machine cookbooks from the 1990's. They all have all-purpose white flour in basic bread recipes. But around 2000, more modern cookbooks insist on bread flour. King Arthur's site as well as several blogs and my bread machine manual also insists on bread flour. Right now, I can't get bread flour, so I haven't been able to test, but I'm really curious how much difference there is. So far I've read that bread flour is made with hard wheat and that its gluten content is higher. But how much higher isn't clear. One book says the bag needs to state that there must be 13 grams or more of gluten, but this information is useless if you don't know what size of bag they are discussing. Unfortunately we do most of our shopping at Walmart with curbside pickup -- my husband is thrifty and won't buy anything that costs more than Walmart Great value and that's a point we've argued many times. He just doesn't see the need to spend more. Walmart's Great value unbleached all-purpose does seem to make reasonable, though slightly heavier bread. The ingredients say nothing about gluten and now with gluten-free diets being so popular, you mainly see gluten-free in the stores rather than maximum gluten. I also saw that King Arthur unbleached all-purpose from Walmart does say it's made with hard wheat and contains nothing else -- the great value contains barley flour as well, which I know has no gluten. As I said my dad was a baker but he passed away six years ago, otherwise I'd be having this discussion with him. Six years ago and for most of my life I've had a demanding job and a four-hour commute so I certainly was barely cooking. I cooked almost every night in high school though. I have the same job but without the commute I find myself really enjoying being a homemaker again! How I wish I could go to the store with my dad who would patiently read every flour bag to me; he was a stickler for understanding every ingredient. For me the most fascinating point here is that up until 2000, all-purpose was apparently OK and then suddenly bread flour was required. Did the gluten content of flour change; did the way bread machines were manufactured change or were recipe developers just becoming more sophisticated? --Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] partial braille cookbooks from NBP
NBP also released parts of Baking Illistrated. I have chapters 1 quick breads, 6 crisps cobblers, and 8 cookies and brownies. I really love this book and it helps you to understand the science behind baking. As a totally blind cook they explain some things which help to make them clear. Lori -Original Message- From: Cookinginthedark On Behalf Of Lora Leggett via Cookinginthedark Sent: Saturday, July 11, 2020 1:36 PM To: cookinginthedark@acbradio.org Cc: Lora Leggett Subject: Re: [CnD] I have A leaf from our table Yes, I remember because at the convention in Vegas, you could either get the disc or they probably would have shipped it to my house. I just wanted to get it right away. At least it is all there. I had a nice friend send me the braille edition of that book by Christine Ha. I did download the talking book version from BARD. It was read by Carrie, the same lady who read Cooking Without Looking in 1980 but before she was married. Anyway, there is no glossary, or I mean, she doesn’t spell anything for you that I can tell. So, now that this friend sent me her braille book, if it’s complete, at least I will know how she spells different stuff. This will sound weird, but this same friend decided he needs to down size. He sent me a slow cooker book that was put out by NBP. Well, I later found out that the book is really 7 volumes on Bard. There are 3 more volumes for vegetables and stuff. He sent me 4 volumes disguised as the whole books. I asked another friend who well, works for NBP. He said, yes, they do or have released part of a book and then come out with the rest of it later. I thought, what? But it was true. I just downloaded the whole thing from BARD. How can you release a book when it is half of a book? Okay! Sent from Mail for Windows 10 From: Marie Rudys via Cookinginthedark Sent: Saturday, July 11, 2020 1:06 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] I have A leaf from our table The No Measure cookbook was read by a human being. Marie On Sat, Jul 11, 2020 at 10:00 AM Lora Leggett via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > I have it too, in my computer. I can’t remember if I got it from BARD > or where. I also bought the computer version of The No Measure > Cookbook. I think it is actually audio that is read to you. I didn’t > want to have braille books taking too much room when I also had to > pack Firefly’s food to take back to Chicago and then go home from > there after the convention was out in Vegas. > I’ve never been anywhere that far away, so I got it on a disc and > copied it in the computer. > I forget if it is someone speaking or the computer. > > > Sent from Mail for Windows 10 > > From: lorischarff--- via Cookinginthedark > Sent: Saturday, July 11, 2020 11:58 AM > To: cookinginthedark@acbradio.org > Cc: lorischa...@gmail.com > Subject: [CnD] I have A leaf from our table > > Hi all, > > I have A leaf from our table in braille. > > Lori > > > > > > -- > This email has been checked for viruses by AVG. > https://www.avg.com > ___ > 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] pancake recipe and my thoughts
Hi all, Here is a pancake recipe I use often. You can add berries or chocolate chips if you wish. 1 stick butter melted and cooled 2 cups buttermilk 3 eggs 1 -1/2 tsp. vanilla extract 3 Tbsp. sugar 2 tsp. baking powder 1-1/2 cup flour Melt butter in microwave safe bowl. (I use a mixing bowl.) Let cool for about 15 minutes. I whisk eggs and vanilla in a glass measuring cup until the yolk is incorporated. Mix dry ingredients together in a bowl and let stand. Pour buttermilk and egg mixture into melted butter. Give it a stir. Mix in dry ingredients just until incorporated. Good pancake batter will have flecks of butter which is congealing. (This helps the pancakes to not stick.) I preheat an electric griddle to 300 F. This helps keep my temperature at a good level. I use a 1/3 cup to measure out batter-I do not fill it all the way to the top. Turn the pancakes after about 3 minutes on the first side. -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] old braille cookbooks
Don't know about Seeing it Our Way or the place your referring to in Indiana. -Original Message- From: Cookinginthedark On Behalf Of Lora Leggett via Cookinginthedark Sent: Saturday, July 11, 2020 1:25 PM To: cookinginthedark@acbradio.org Cc: Lora Leggett Subject: Re: [CnD] old braille cookbooks I can read the UEB, but don’t really have to like it, haha. Hey, have any of you guys gotten braille cookbooks to borrow from the Braille Library and Transcribing Service in Indianapolis, Indiana? I just started getting them somewherearound a year and a half ago. I think I had about 8 books, but have not received one for a couple months. I also get Seeing It Our Way Magazine. Sent from Mail for Windows 10 From: meward1954--- via Cookinginthedark Sent: Saturday, July 11, 2020 1:19 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] old braille cookbooks Yes, they would have to be put into UEB. So somebody would have weeks and weeks of back-translator fun. It would probably be easier to just retype them. -Original Message- From: Cookinginthedark On Behalf Of lorischarff--- via Cookinginthedark Sent: Saturday, July 11, 2020 10:51 AM To: cookinginthedark@acbradio.org Cc: lorischa...@gmail.com Subject: [CnD] old braille cookbooks I think for NLS to reissue the books they would have to be put into UEB. I have a braille copy of "THE BRAILLE COOKBOOK COMPILED FOR THE BENEFIT OF THE BLIND HOUSEWIFE." By Marjorie S. Hooper, Braille Editor American Printing House for the Blind and Mrs. Paul J. Langan Kentucky School for the Blind. It says it was embossed in 1948. This book is only one volume. It describes the labels in the introduction but, the book I have does not have any remaining. It goes on to say that you can purchase labels from APH or "the housewife can make her own with a slate and Stiless and gummb lables from the dime store. Looked to see if I could locate the recipe for BIG BOY but it does not seem to be in the index with that name. Lori and -- This email has been checked for viruses by AVG. https://www.avg.com ___ 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] I have A leaf from our table
Hi all, I have A leaf from our table in braille. Lori -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Gas or electric stoves which is better?
To echo what Karen is saying, I'm still adjusting to pulling a pan off a burner to prevent overcooking on my electric stove. This is something I've always heard about, but, never experienced until having electric now. Gas is much easier to control on the stovetop. I do really like my electric oven, it seems to bake really well. Lori -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Thursday, May 28, 2020 1:30 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Gas or electric stoves which is better? Dolores, there is absolutely nothing to worry about with a gas stove. If there were to be some kind of leak, and that is highly unlikely, you'd smell it and you could turn off whatever burner there was, or you could get out of the house quickly. Gas is, in my opinion, far more easy to cope with than electric, but I know there are many who will disagree. I'll always choose gas, but you should choose whatever you are most comfortable with as they both have good points. However, I will say that gas turns on and off and the flame is simple to set so you have just the right amount of flame under your pan. You don't need to wait for the heat to adjust as you do with electric. My main point is, if you like one over the other, go with what you are comfortable with, and don't choose one over the other out of fear. They are both worthy choices, and blind people can use either with ease. Karen At 04:42 AM 5/28/2020, you wrote: >Hi all, > >I'm remodeling my kitchen and thinking about getting either a gas or >electric stove. The new apartment i'm moving in to has a hook up for >gas, and that is the stove that is there now. But my family says it is >unsafe, they are afraid of the pilot light going out. I am nervous >about this too, but like gas for the all the audio feedback you get. >Does anyone have any thoughts? Have any of you used gas stoves? Do you >prefer gas or electric? Thank you in advance for any help. > >Cooking with kindness, >Dolores > > >A cat's purr is the sweetest sound. >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Gas or electric stoves which is better?
I was raised using a gas stove one with a pilotlight; but, have used 2 other gas stoves since that had electric starters. Now the pilotlight in my last 2 gas ranges had electric starters. These can be circumvented in the event of an electrical outage. You can use one of the large lighters to light the oven or burner. If you have your sense of smell, you would then know there is a problem with the gas. My flat top electric stove, I need to be careful as it can take a really long time to cool down. As a person who is blind, I cannot see the little light that shows me the burner is too hot to place something ont the stove--this can be 30 minutes after you stop using the stove top. Lori -Original Message- From: Cookinginthedark On Behalf Of Dolores Manzino via Cookinginthedark Sent: Thursday, May 28, 2020 7:34 AM To: cookinginthedark@acbradio.org Cc: Dolores Manzino Subject: [CnD] Gas or electric stoves which is better? Hi all, I'm remodeling my kitchen and thinking about getting either a gas or electric stove. The new apartment i'm moving in to has a hook up for gas, and that is the stove that is there now. But my family says it is unsafe, they are afraid of the pilot light going out. I am nervous about this too, but like gas for the all the audio feedback you get. Does anyone have any thoughts? Have any of you used gas stoves? Do you prefer gas or electric? Thank you in advance for any help. Cooking with kindness, Dolores A cat's purr is the sweetest sound. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Ninja versus Vitamix
Glad to learn I am not the only person who has an issue with Kitchen Aid. I've had a stand mixer of theirs and love it. But, I put the attachment on before anything goes in the bowl. I then turn the machine on to give it a quick 5 second test run. This is after I lost a paddle in a bowl of chocolate chip cookie dough. The paddle became disconnected. I have learned over the years how to make the attachments connect but, still do my test method. The place that the mixer head-my term for where the mixer links into the attachment. I don't know what it is really called; is like a big pin. The attachments have a circle which then has a small offshoot. The trick is getting everything aligned. Lori -Original Message- From: Cookinginthedark On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Thursday, May 21, 2020 9:13 AM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Ninja versus Vitamix I have a ninja blender let me know if you need help. When this one goes out I will get the vita mix. I like that it does soups and that it is not plastic like the ninja. Also you said you have a stand mixer. I would like to have one but do not know if I can put the different attachments on. I tried putting an attachment on the kitchen aid my friend has but I could not figure it out. When I go to visit again I will ask her to show me again and I will take more time, I am sure I can do it. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Wednesday, May 20, 2020 8:08 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Ninja versus Vitamix Hello, All!! I just got off the phone with Amazon's Disability Help. Vitamix cost an awful lot--well, being on a fixed income and all, I don't want to go crazy with the money, so I ordered a Ninja blender that is in stock. The lady discribed it and it sounds pretty user-friendly. I also order a new stand mixer, much cheaper than Kitchenaid, again, at a comfortable price I can actually live with. So, I have 2 new things to look forward to. From G E, I am getting a microwave; it cost $140 and I don't mind that it does not talk. I just need one I can live with. Thanks for your information on the Vitamix and other blender. I think I will like the Ninja. I have a blind friend in Arizona who lives hers. Marie On Wed, May 20, 2020 at 6:00 PM Gail Johnson via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > I think they are equally blind friendly. > We have an old vita mix it doesn’t have all the programming features > as the newer models. > We also have the Ninja Hot and cold Blender. We marked the functions > with high dots. > I like them equally. My husband prefers the Ninja. > > > Sent from my iPad > > > On May 20, 2020, at 12:34 PM, lorischarff--- via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > > > > I still use my immersion blender. But, I love love love my > > Vitamix! My > unit > > is about 4 years old. The buttons and dial-for speed control are > > totally accessible. I have 2 different containers. The blades are > > different > inside > > as well as the size of the actual container. > > > > My blender came with a recipe book which was nice. I've made some > > soups, cashew butter-to add to my tomato soup which I make on the > > stovetop and > lots > > and lots of other things. > > The base of the unit is rather heavy but, I've never had it hesitate > > when making anything. > > > > My granddaughter when she was about 2 would run out of the kitchen > > when I turned it on and hide in the living room because according to > > her it was > too > > much for her to hear. When she realized that her favorite Banana > Strawberry > > yogurt smoothie came out of it she was ok with the sound. > > > > Lori > > -Original Message- > > From: Cookinginthedark On > Behalf Of > > Marie Rudys via Cookinginthedark > > Sent: Wednesday, May 20, 2020 1:13 PM > > To: cookinginthedark@acbradio.org > > Cc: Marie Rudys > > Subject: [CnD] Ninja versus Vitamix > > > > Hello, All!! > > > > I want to know which is user-friendly for the blind user: The Ninja > > or Viatamix blenders. I have an immersion blender, and it is nice, > > but I > think > > I need something more powerful for blending. I am open to > > suggestions > and > > ideas. > > > > Thank you so much. > > > > Best, > > Marie > > ___ > > Cookinginthedark mailing list > > Cookingin
Re: [CnD] Ninja versus Vitamix
I still use my immersion blender. But, I love love love my Vitamix! My unit is about 4 years old. The buttons and dial-for speed control are totally accessible. I have 2 different containers. The blades are different inside as well as the size of the actual container. My blender came with a recipe book which was nice. I've made some soups, cashew butter-to add to my tomato soup which I make on the stovetop and lots and lots of other things. The base of the unit is rather heavy but, I've never had it hesitate when making anything. My granddaughter when she was about 2 would run out of the kitchen when I turned it on and hide in the living room because according to her it was too much for her to hear. When she realized that her favorite Banana Strawberry yogurt smoothie came out of it she was ok with the sound. Lori -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Wednesday, May 20, 2020 1:13 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Ninja versus Vitamix Hello, All!! I want to know which is user-friendly for the blind user: The Ninja or Viatamix blenders. I have an immersion blender, and it is nice, but I think I need something more powerful for blending. I am open to suggestions and ideas. Thank you so much. Best, Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Lemon Roasted Spicy Broccoli
For crunchy broccoli, I would preheat the pan in the oven and use frozen broccoli. Just a thought. Lori -Original Message- From: Cookinginthedark On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Wednesday, May 6, 2020 10:56 AM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson ; 'Luella Harpster' Subject: [CnD] Lemon Roasted Spicy Broccoli Lemon Roasted Spicy Broccoli Ingredients 1 ½ pound broccoli florets 1/3 cup Parmesan cheese ¼ cup olive oil 2 tablespoons chopped fresh basil 3 teaspoons minced garlic ½ – ¾ teaspoon kosher salt ½ teaspoon red chili flakes Zest ½ lemon juice Instructions 1. Preheat oven to 425F. Lay broccoli florets onto a baking sheet covered with parchment paper. 2. Season the broccoli with 1/4 Cup Olive Oil, 2 tbsp. Fresh Basil (Chopped), 3 tsp. Minced Garlic, 3/4 tsp. Kosher Salt, 1/2 tsp. Red Chili Flakes, Zest of 1/2 Lemon, and Juice of 1/2 Lemon. 3. Sprinkle 1/3 cup Parmesan Cheese over the top of the broccoli and put into the oven for about 20-25 minutes. 4. Remove from the oven and serve – super simple, easy, and delicious! This makes 6 total servings of Lemon Roasted Spicy Broccoli. Each serving comes out to 138.17 Calories, 10.77g Fats, 5.24g Net Carbs, and 4.83g Protein. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question about panini
Focaccia, is commonly used. But, I've seen lots of other breads used as well. That being said, In an airport once I had a panini made on cinnamon raisin bread. It had a scrambled egg on it and cheese and bacon or ham. It was huge, tasted good and I thanked my friend who was with me; as the reason I ordered it was because she had never had a panini and my description did it no justice! Sorry I don't have any recipes that I make. Lori -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Saturday, May 2, 2020 4:53 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Question about panini Hello, All!! I want to know what kind of bread is used for a panini, and what Kind of things can you have in it? I would love some suggestions And recipes, please. Thanks so much in advance. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chocolate Milk Bar
I would use a double boiler. This would allow for continuous stirring. If you don't have a double boiler, a large pot with a smaller pot inside of it would work. Just make sure in both cases that the water is not touching the smaller pot. Lori -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Wednesday, April 22, 2020 5:15 AM To: cookinginthedark Cc: Dani Pagador Subject: [CnD] Chocolate Milk Bar Hi, Everyone. I have pasted a recipe below that I found in my recipe stash and really think I need to make. How would you suggest I go about melting the chocolate chips? I don't want to burn anything; burned chocolate is such a waste. Thanks, Dani "This is the bar recipe that "Indulging in Memories in OR" is looking for. The recipe is called "Chocolate Milk Bar" which belies the richness of these bars. They are incredible, and obviously memorable! Chocolate Milk Bar (From Jane) 1/2 C Butter/margarine 1 C Brown Sugar 1 1/2 C Oatmeal 1 1/4 C Flour 1 tsp Baking Soda 1 tsp Salt 1/4 tsp vanilla 1 egg, slightly beaten Mix all ingredients until crumbly. Press 2/3 of the crumbs into a 9x9 pan, reserving 1/3 of the crumbs for the top. Make the filling. filling: 1 can Sweetened Condensed Milk 1 Tb Butter 1 C Semi-Sweet Chocolate Melt the chocolate chips; add the butter and sweetened condensed milk, and stir until it is well-mixed. Pour over the crust, and top with the remaining crumbs. Bake at 350 for 20 minutes." ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Popcorn on the stove
Hi Larry, I've done it with no problem. I just use a large pot. I find it is easier on a stove with an actual burner instead of a flattop stove. I don't recall if it was the Washington Post or the New York Times who had a piece about doing popcorn on the stovetop. It was within the last month. I'll look and see if I saved the article. Lori -Original Message- From: Cookinginthedark On Behalf Of Larry Gassman via Cookinginthedark Sent: Thursday, April 16, 2020 12:55 PM To: cookinginthedark@acbradio.org Cc: Larry Gassman Subject: [CnD] Popcorn on the stove Hi all, I usually will make popcorn in the microwave. But since I went to on-line shopping this last time, the shopper brought me popcorn in a jar. The popcorn was kernels only. I know you would usually put oil in a pan and then add popcorn. But not sure how safe this is for a blind person on the stove. So if any of you have done this safely in the past, please send along your suggestions. Thank you in advance. Larry ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Ideas for Slow Cooker Pork Chops
What about seasoning them with whatever flavors you like and cutting an apple or pear up and just putting the fruit and seasoned meat in the crockpot? You might also add a pepper or onion for flavor. If you really wanted to take it a step further, you could take the "sauce" made from the juices of the meat and the fruit and put it in a saucepan on the stove and thicken it. Lori -Original Message- From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark Sent: Thursday, April 16, 2020 10:58 AM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] Ideas for Slow Cooker Pork Chops Hi, all. A family member braved the grocery store and got me some bone-in thinly cut pork chops. I have some BBQ sauce, but was wondering what other options I have for cooking them in a crock pot. I also have some cinnamon flavored Coke left over from the holidays. I don't like the taste when drinking, but I'm thinking it might make a nice marinade. I have limited ingredients on hand, but I'm willing to experiment if I have some ideas of what seasonings and/or oils to use. Thanks for the suggestions. Lisa ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Lipton's Meatloaf, From Jackie
I use just 1 envelope. I think what they are trying to say in the recipe is you can use either. But, They did not make that clear. Lori -Original Message- From: Cookinginthedark On Behalf Of princessregal--- via Cookinginthedark Sent: Sunday, April 12, 2020 2:24 PM To: cookinginthedark@acbradio.org Cc: princessre...@optonline.net Subject: Re: [CnD] Lipton's Meatloaf, From Jackie Do you use both of the soups or do you just choose one? -Original Message- From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Sunday, April 12, 2020 12:12 PM To: cookinginthedark@acbradio.org Cc: m51penning...@gmail.com Subject: [CnD] Lipton's Meatloaf, From Jackie Lipton's Meatloaf, From Jackie 1 envelope Lipton Onion/Mushroom soup mix 2 lbs ground beef 1 1/2 cups bread crumbs 2 eggs 3/4 cup water 1/3 cup ketchup Preheat oven to 350. In large bowl, combine all ingredients. In large baking pan (loaf) shape into a loaf. Bake 1 hour or until done. Drain excess fat. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Grandma's Homemade Banana Bread by Sugar
If I don't have buttermilk, I use a combination of milk and either sour cream or yogurt. I find this gives whatever I'm making the moistness of buttermilk. The milk and sour cream/yogurt mixture is the same amount as the recipe calls for buttermilk. Lori -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Saturday, April 11, 2020 10:00 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Grandma's Homemade Banana Bread by Sugar Adding lemon juice or vinegar to milk is supposed to replicate buttermilk. It might work chemically, but, it tastes gross. If I don't have sour cream or yogurt or kefir, I do without and use milk. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Saturday, April 11, 2020 9:50 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] Grandma's Homemade Banana Bread by Sugar Sour milk is : What it sounds like and for me it sounds gross, so I was told to add a litle lemon juice or vinagor to milk I said" no thanks" so I added almond milk. Regular milk will work just fine. "Not that I speak in respect of want: for I have learned, in whatsoever state I am, therewith to be content." -Philippians 4:11 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Saturday, April 11, 2020 6:38 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Grandma's Homemade Banana Bread by Sugar What is sour milk? Not buttermilk, right? -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Saturday, April 11, 2020 9:34 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Grandma's Homemade Banana Bread by Sugar Hi, I have this in the oven now but I did not have sour milk so I used almond milk. I also used Almond extract instead of vanilla- Let’s see how it turns out Oh I also added a teaspoon of cinnamon and about a hand full of granola. Grandma's Homemade Banana Bread 1 1/2 cups white sugar 1/2 cup butter, softened 3 bananas, mashed 2 eggs 2 cups all-purpose flour 1/2 teaspoon baking soda 1/3 cup sour milk 1/4 teaspoon salt 1 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 by 4 inch loaf pan. Combine sugar, butter, bananas, eggs, flour, baking soda, milk, salt and vanilla extract in a large mixing bowl; beat well. Pour batter into prepared pan. Bake in a preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out 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." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ 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] Almond Flour
Hi, When I did part regular and part almond flour, the cake tasted good. But, the almond flour puts in lots of moisture. Regarding substitutions for avocado oil, I would think that would be a 1 to 1 exchange for either oil or butter. Stay safe. Let us know what you end up making and how it comes out. Lori -Original Message- From: Cookinginthedark On Behalf Of Kerryann Ifill via Cookinginthedark Sent: Saturday, April 11, 2020 6:09 PM To: cookinginthedark@acbradio.org Cc: Kerryann Ifill Subject: Re: [CnD] Almond Flour Good evening, Thank you so much for all the great suggestions. Only trouble is that with all of the closures, some of the authentic recipes have ingredients which I don’t have in the pantry; avocado oil, etc so I wanted to try something else. I have to abandon the banana bread for example and switch to scones, but I’ll let you guys know how they came out! Keep the recipes coming though, can’t wait to try them out! Kerry > On 11 Apr 2020, at 5:21 PM, Jennifer Thompson via Cookinginthedark > wrote: > > My suggestion is to look for recipes that use almond flour but not regular > flour, and almond and the nut flours are so much more healthy and will not > spike your sugar. > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of lorischarff--- via Cookinginthedark > Sent: Saturday, April 11, 2020 11:36 AM > To: cookinginthedark@acbradio.org > Cc: lorischa...@gmail.com > Subject: Re: [CnD] Almond Flour > > Hi Kerry, > Almond flour has no gluten in it. I attempted a pound cake by putting part > almond and part regular flour and it did not come out good. I know that if > you search for recipes using almond flour, you will get some. > You might want to look at the Washington Post food section. They have lots of > good recipes. > > -Original Message- > From: Cookinginthedark On Behalf Of > Kerryann Ifill via Cookinginthedark > Sent: Saturday, April 11, 2020 12:08 PM > To: cookinginthedark@acbradio.org > Cc: Kerryann Ifill > Subject: [CnD] Almond Flour > > Hi all, > > I was recently gifted a lovely bag of almond flour. I wanted to find out wifi > could substitute it in to a banana cone recipe in place of regular wheat > flour. > > Also, if anyone has recipes with almond flour I’d love to try them out! > > Thanks. > > Kerry > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > -- > This email has been checked for viruses by AVG. > https://www.avg.com > > ___ > 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] Almond Flour
Hi Kerry, Almond flour has no gluten in it. I attempted a pound cake by putting part almond and part regular flour and it did not come out good. I know that if you search for recipes using almond flour, you will get some. You might want to look at the Washington Post food section. They have lots of good recipes. -Original Message- From: Cookinginthedark On Behalf Of Kerryann Ifill via Cookinginthedark Sent: Saturday, April 11, 2020 12:08 PM To: cookinginthedark@acbradio.org Cc: Kerryann Ifill Subject: [CnD] Almond Flour Hi all, I was recently gifted a lovely bag of almond flour. I wanted to find out wifi could substitute it in to a banana cone recipe in place of regular wheat flour. Also, if anyone has recipes with almond flour I’d love to try them out! Thanks. Kerry ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
