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Today's Topics:
1. Repost for Several Bar Cookie Recipes (Sherri Crum)
2. Re: Test (Sherri Crum)
3. Cookie Cake (Kimberly Qualls)
4. Re: Test (Tom Dickhoner)
5. Re: Cookie Cake (Jeri Milton)
6. So you know (Allison Fallin)
----------------------------------------------------------------------
Message: 1
Date: Wed, 17 Oct 2012 08:46:02 -0400
From: Sherri Crum <sssmile...@gmail.com>
To: cookinginthedark@acbradio.org
Subject: [CnD] Repost for Several Bar Cookie Recipes
Message-ID:
<cakhz7vjgger1pmhebs8qnslvxckn0bfw7kn38azpgmdhje0...@mail.gmail.com>
Content-Type: text/plain; charset=ISO-8859-1
I tried to send this last week with no luck.
Here it is again.
For your convenience recipes below are separated with **.
**
ANDREW'S FUDGIES
2/3 c. cooking oil
3/4 c. unsweetened cocoa
1/4 c. cooking oil
2 eggs, unbeaten
2 c. sugar
2 1/2 c. flour, sifted
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1 1/2 c. cold water
1 c. chocolate bits
1 c. nuts, chopped
Combine all ingredients in order given, except chocolate bits and nuts.
Beat together thoroughly. Pour into ungreased 9 x 12 inch or 11 x 17
inch pan. Sprinkle chocolate bits over batter, then crushed nuts. Bake
30 minutes at dg350 (dg325 for glass pan). Cool in pan and cut into
squares.
**
Applesauce Brownies
Servings: 16
1/3 c. vegetable oil
1/2 c. unsweetened applesauce
1/2 c. unsweetened cocoa powder
1/2 c. sugar
1 c. flour
1 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 tsp vanilla
1/4 c. chopped nuts
Preheat oven to dg375. Combine oil, applesauce and cocoa. Add
sugar; stir until dissolved. Add eggs and vanilla. Mix dry
ingredients together and stir into mixture. Pour batter
into a greased and floured 9 inch square pan. Sprinkle on nuts. Bake
20-30 minutes or until top is set but edges are not dried out.
Toothpick will come out clean. Cut into 16 or 24 squares.
Calories: 165
**
BAKER'S CHOCOLATE FUDGE BARS
2 c. all-purpose flour
1 tsp baking soda
1 c. butter
1 1/3 c. firmly packed brown sugar
2 eggs
2 tsp vanilla
3 c. uncooked oats (quick or old fashioned)
1 12-oz. pkg. semi-sweet chocolate chips
2/3 c. sweetened condensed milk
1 tbsp butter
1 1/2 c. chopped walnuts
Mix flour and baking soda. Cream 1 cup butter and the sugar. Beat in
eggs and 1 teaspoon the vanilla. Mix in flour mixture and oats. Set
aside 1 1/2 cups mixture. Press remainder into bottom of greased 13 x
9 inch pan. Melt 1 cup chocolate chips with milk and 1 tablespoon
butter, stirring until smooth. Stir in remaining vanilla and 3/4 cup
nuts. Spread over oat layer. Dot with remaining oat mixture. Sprinkle
with remaining nuts and chips. Bake at dg350 for 40 minutes. Cool in
pan. Cut into bars. Makes about 3 dozen.
**
Baking Pan Brownies
3/4 c. sugar
3/4 c. flour
1/2 c. chopped walnuts
1/4 c. cocoa
1 tsp baking powder
1/4 tsp salt
1/2 c. water
1/4 c. vegetable oil
1 tsp vanilla
Preheat oven to 350?. Generously grease a 9 inch square pan.
In greased pan, with fork, stir together sugar, flour, walnuts, cocoa,
baking powder, and salt until well blended. Add water, oil and
vanilla, stir with fork until combined. Bake 22 to 25 minutes, or
until a toothpick inserted in center comes out
clean. Remove pan to rack, cut into 16 squares, cool completely.
Brownies have a tendency to stick, so store in pan, tightly wrapped
and serve directly from pan.
**
Banana Bars
1/2 c. butter, softened
2 c. sugar
3 eggs
1-1/2 c. mashed, ripe bananas (3 medium)
1 tsp vanilla
2 c. flour
Pinch of salt
1 tsp baking soda
Cream cheese or vanilla frosting
Chopped nuts
Cream butter and sugar. Beat in eggs, banana and vanilla.
In separate bowl combine flour, salt and baking soda. Add to creamed
mixture and mix until combined. Pour into greased jelly-roll pan.
Bake at dg350 for 25 minutes or until done.
Frost with your favorite Cream Cheese or Vanilla frosting, sprinkle
with nuts and cut into bars.
**
Brown Sugar Brownies
2/3 c. butter, softened
2 1/4 c. brown sugar, packed
4 eggs, beaten
2 c. flour
2 tsp baking powder
1 tsp salt
1 tsp vanilla
6 oz. pkg. semi-sweet chocolate chips
Using an electric mixer, beat together butter and brown sugar in small
bowl. Beat in eggs.
In separate bowl, mix together flour, baking powder, salt, and
vanilla. Mix in butter mixture.
Stir in chocolate chips.
Spoon batter into a greased 13 x 9 baking pan.
Bake at dg350 for 35 to 40 minutes or until
a toothpick inserted in center tests clean.
Cut into squares.
Makes about 1 1/2 dozen.
**
Butterscotch Bars
1/2 c. butter
2 c. brown sugar
2 eggs
1 tsp vanilla
2 c. flour
2 tsp baking powder
1 c. coconut, shredded
1 c. walnuts, chopped
Preheat oven to 350F. In a 2-quart saucepan melt butter over low
heat. Remove from heat; stir in brown sugar. Add eggs, one at
a time, beating well after each addition. Stir in vanilla. Stir
together flour and baking powder, and the salt. Add to
brown sugar mixture with coconut and nuts; mix well. Spread in
greased 15 1/2 X 10 1/2 X 1-inch baking pan. Bake for about 30
minutes. Cut into bars while warm; remove from pan when cool.
**
Cherry Magic Cookie Bars
Servings: Makes 2 to 3 dozen bars
1-1/2 c. graham cracker crumbs
1/2 c. (1 stick) butter or margarine, melted
1 14-oz. can Sweetened Condensed Milk (NOT evaporated milk)
1 c. 6-oz. semi-sweet chocolate chips
1 10-oz. jar maraschino cherries (without stems), drained, patted dry
and chopped (about 1 cup)
1-1/3 c. flaked coconut
Preheat oven to 350?F (325?F for glass baking pan). In small bowl,
combine graham cracker crumbs and butter; mix well. Press crumb
mixture firmly on bottom
of 13x9-inch baking pan.
Pour EAGLE BRAND? evenly over crumb mixture. Layer evenly with
remaining ingredients; press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut
into bars or diamonds. Store covered at room temperature.
**
Chewy Coconut Bars
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
2/3 cup shortening
2 cups packed brown sugar
1 tsp vanilla extract
3 eggs
1 1/2 cups semisweet chocolate chips
1/2 cup shredded coconut
3/4 cup chopped walnuts or pecans (optional)
Preheat oven to 350 degrees F. Grease 13 x 9 inch baking pan. In a
large bowl, cream the shortening, brown sugar, eggs and vanilla
extract. Slowly blend in flour, baking powder, and salt. Mix until
well blended. Fold in chocolate chips, nuts and coconut. Spread the
mixture evenly in the pan. Bake 20 to 25 minutes. Let cool before
cutting into bars.
**
Chocolate Chip Bars
15 to 18 bars
1 c. (6 oz.) semisweet chocolate chips
1 c. chopped pecans
3 tbsp light brown sugar
1 18.25-oz. pkg. yellow cake mix
1/2 c. (1 stick) butter, softened
2 eggs
Preheat oven to 350?F. Coat 9" x 13" baking dish with nonstick
cooking spray.
In small bowl, combine chocolate chips, pecans, and brown sugar;
mix well and set aside.
In large bowl, with electric beater on medium speed, beat cake mix,
butter, and eggs until thoroughly combined (mixture will be stiff).
Stir half of chocolate chip mixture into batter and spread over
bottom of baking dish. Sprinkle remaining chocolate chip mixture over
batter and bake for 30 to 35 minutes, or until a wooden toothpick
inserted in center comes out clean. Allow to cool completely, then cut
into bars and serve.
**
Cinnamon Bun Bars
1 box (1 lb 2.25 oz) Betty Crocker? SuperMoist? butter recipe yellow cake
mix
1/2 c. butter, softened
2 tbsp milk
2 eggs
3/4 c. packed brown sugar
1/3 c. caramel topping
1/3 c. butter, melted
3/4 c. chopped pecans
1 tsp ground cinnamon
Heat oven to 350?F. Spray 13x9-inch pan with cooking spray.
In large bowl, beat cake mix, butter, milk and eggs with electric
mixer on medium speed about 1 minute or until blended. Spread evenly
in pan.
In medium bowl, mix brown sugar, caramel topping, melted butter,
pecans and cinnamon. Drop by spoonfuls on top of batter; spread
evenly.
Bake 25 to 28 minutes or until topping is deep golden brown and
slightly puffed throughout. Cool completely, about 1 hour. For bars,
cut into 6 rows
by 4 rows. Store covered.
**
DOUBLE DELICIOUS HALLOWEEN BARS
1/2 c. butter
1 1/2 c. graham cracker crumbs
1 14-oz. can sweetened condensed milk
1 12-oz. pkg. semisweet chocolate chips
1 c. peanut butter chips
Preheat oven to dg350; dg325 for glass dish). In 13"x9" pan,
melt butter in oven. Sprinkle crumbs evenly over butter; pour milk
evenly over crumbs. Top with chips; press down firmly. Bake for 25 to
30 minutes or until lightly brown. Cool. Cut into bars. Makes 24 to 36
bars.
**
MARSHMALLOW CREME-BANANA BARS
1 1/2 c. sugar
2/3 c. butter
2 eggs
1/2 tsp vanilla
1 c. mashed bananas
1 tsp soda
1/4 tsp salt
2 c. flour
1/4 c. milk
1/2 c. nuts
7-oz jar marshmallow cr?me
Cream sugar and butter. Beat in eggs, flavoring and bananas.
Combine dry ingredients and add alternately with milk. Mix in nuts.
Put in greased jelly roll pan and bake at 350F for 20 to 25 minutes.
While warm, spread with marshmallow cr?me.
**
Peanut Butter Fingers
2 c. flour
2 c. oats
1 c. sugar
1 c. brown sugar
1 tbsp baking soda
? tsp salt
1 c. butter
2/3 c. peanut butter
1 tsp vanilla
2 eggs
1 12-oz. Pkg. chocolate chips
Glaze:
2/3 c. powdered sugar
4 tbsp peanut butter
6-10 tbsp milk
Heat oven to dg350. Grease 1 cookie sheet.
In large bowl combine butter, peanut butter, eggs, vanilla,
sugars.
Add salt, soda, flour, and oats. Blend until resembles coarse meal.
Press onto cookie sheet. Bake 20-25 minutes until golden brown.
Remove from oven and immediately sprinkle with chocolate chips.
Spread out after they have melted a few minutes (like frosting). Cool.
Then glaze.
Glaze: in small bowl combine glaze ingredients until smooth.
Drizzle
over chocolate mixture.
Cut warm and let cool.
------------------------------
Message: 2
Date: Wed, 17 Oct 2012 08:48:40 -0400
From: Sherri Crum <sssmile...@gmail.com>
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Test
Message-ID:
<cakhz7vi4_nsn7ynqfsxecayg2pp5rg+aq6jklr8ujapmadw...@mail.gmail.com>
Content-Type: text/plain; charset=ISO-8859-1
Hi,
I too, sent a message and had it not go through.
It might have been slow traffic, or it might have been that the list
was down for some reason.
Glad to see messages coming through now.
On 10/17/12, Sandy <warren.san...@sbcglobal.net> wrote:
I sent in 2 posts this past Friday and both were returned to me.
Let two! grins! grow! where one! grouch! was before!
-----Original Message-----
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of
Laury-Johnson,
Shawnese (LARA)
Sent: Tuesday, October 16, 2012 11:54 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Test
Hello yes its running. It's just been quiet. Don't worry you'll get
posts.
-----Original Message-----
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of williams4895
Sent: Monday, October 15, 2012 1:31 PM
To: cooking in the dark
Subject: [CnD] Test
Haven't gotten anything from this list since Friday. Was wondering if it
was
still up and running. Nancy
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------------------------------
Message: 3
Date: Wed, 17 Oct 2012 10:31:50 -0400
From: Kimberly Qualls <kimberly021...@gmail.com>
To: Cookinginthedark@acbradio.org
Subject: [CnD] Cookie Cake
Message-ID:
<ca+nlzgmubv9k_af-auduv82+k_9kw_0fbxtjorp77vwwevx...@mail.gmail.com>
Content-Type: text/plain; charset=ISO-8859-1
Could I have the recipe for the cookie cake?...I stopped making
cookies because of the strange shapes I always got...I tried to make
chocolate kiss cookies and they ended up looking like sombreros...So,
the cake sounds much easier...Thanks and Happy Wednesday...(smile)
------------------------------
Message: 4
Date: Wed, 17 Oct 2012 10:51:59 -0400
From: Tom Dickhoner <tdickho...@fuse.net>
To: <cookinginthedark@acbradio.org>
Subject: Re: [CnD] Test
Message-ID: <39.98.11114.1e5ce...@smtp01.cincibell.synacor.com>
Content-Type: text/plain; charset="iso-8859-1"
I have been receiving the messages just fine. The list isn't down nor is
there too much traffic. Some days you receive more recipes than other
days.
-----Original Message-----
From: Sherri Crum <sssmile...@gmail.com>
Sent: Wednesday, October 17, 2012 8:48 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Test
Hi,
I too, sent a message and had it not go through.
It might have been slow traffic, or it might have been that the list
was down for some reason.
Glad to see messages coming through now.
On 10/17/12, Sandy <warren.san...@sbcglobal.net> wrote:
I sent in 2 posts this past Friday and both were returned to me.
Let two! grins! grow! where one! grouch! was before!
-----Original Message-----
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of
Laury-Johnson,
Shawnese (LARA)
Sent: Tuesday, October 16, 2012 11:54 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Test
Hello yes its running. It's just been quiet. Don't worry you'll get
posts.
-----Original Message-----
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of williams4895
Sent: Monday, October 15, 2012 1:31 PM
To: cooking in the dark
Subject: [CnD] Test
Haven't gotten anything from this list since Friday. Was wondering if it
was
still up and running. Nancy
_______________________________________________
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
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http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
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Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
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http://acbradio.org/mailman/listinfo/cookinginthedark
------------------------------
Message: 5
Date: Wed, 17 Oct 2012 09:26:20 -0700
From: "Jeri Milton" <jjmil...@cox.net>
To: <cookinginthedark@acbradio.org>
Subject: Re: [CnD] Cookie Cake
Message-ID: <000301cdac84$2411cfa0$6c356ee0$@cox.net>
Content-Type: text/plain; charset="us-ascii"
Hello. My name is Jeri and I'm new to the list. Well,
actually I was a member of the list a couple of years ago, but I've been
busy with my kids. Anyway about the cookie issue...I use to have the same
problem with funky shaped cookies. I now use a cookie dough scoop. I have
the one table spoon and the two table spoon measurements. It sure has
helped. I do make chocolate chip pan cookies. I make a regular chocolate
chip cookie recipe and then I press all of the dough down in a 9 by 13
inch
buttered baking dish. I usually bake it for about 30 minutes or so. They
puff up nicely and the kids love them. We cut them into squares like
brownies. I hope this helps.
Jeri
-----Original Message-----
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kimberly
Qualls
Sent: Wednesday, October 17, 2012 7:32 AM
To: Cookinginthedark@acbradio.org
Subject: [CnD] Cookie Cake
Could I have the recipe for the cookie cake?...I stopped making cookies
because of the strange shapes I always got...I tried to make chocolate
kiss
cookies and they ended up looking like sombreros...So, the cake sounds
much
easier...Thanks and Happy Wednesday...(smile)
_______________________________________________
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
------------------------------
Message: 6
Date: Wed, 17 Oct 2012 11:47:50 -0500
From: Allison Fallin <afal...@cox.net>
To: Cooking in the Dark <cookinginthedark@acbradio.org>, Oklahoma list
<oklahom...@acb.org>
Subject: [CnD] So you know
Message-ID:
<20121017164755.DQCQ26743.eastrmfepo102.cox.net@eastrmimpo305>
Content-Type: text/plain; charset=iso-8859-1; format=flowed
Hello,
I just called Schwan's to place an order and found out that they
are not putting their holiday catalog in Braille.
I told the man I talked with that I thought that was a very bad
public relations move and asked him to pass it on.
If you feel the same way and you order from Schwan's, I suggest
that you e-mail them or call them to let them know.
Allison Fallin
------------------------------
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End of Cookinginthedark Digest, Vol 37, Issue 16
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