Re: [CnD] hamilton beach talking microwave
I think you had yours before I got mine. - Original Message - From: "Jan" To: Sent: Thursday, December 17, 2009 2:34 PM Subject: Re: [CnD] hamilton beach talking microwave > I got mine just about the time Lora did. I use it almost every day. It's > still working. > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett > Sent: Thursday, December 17, 2009 9:53 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] hamilton beach talking microwave > > > I have had mine more than three years now and it is still going and > still speaking. Lora > > - Original Message - > From: "Jan" > To: > Sent: Wednesday, December 16, 2009 7:13 AM > Subject: Re: [CnD] hamilton beach talking microwave > > > > It's not called Hamilton Beach talking microwave now. It's called cook > > > magic and it's at Independent Living Aids for $149 but walmart.com and > > > bestbuy.com have it for between $60 and $80 > > > > -Original Message- > > From: cookinginthedark-boun...@acbradio.org > > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dennis > > Sent: Tuesday, December 15, 2009 7:43 PM > > To: cookinginthedark@acbradio.org > > Subject: [CnD] hamilton beach talking microwave > > > > > > where can the hamilton beach talking microwave be found?what will > > it > > run price wise? > > - Original Message - > > From: "Jan Bailey" > > To: > > Sent: Tuesday, December 15, 2009 7:44 AM > > Subject: [CnD] Gooey Butterscotch Bars > > > > > > > Gooey Butterscotch Bars > > > > > > > > > > > > 1 pkg. (17 1/2 oz. ) sugar cookie mix > > > > > > 1 pkg. (3.4 oz.) instant butterscotch > > > > > > pudding mix > > > > > > 1/2 cup butter, softened > > > > > > 1 egg > > > > > > 1 pkg. (14 oz.) caramels > > > > > > 1/2 cup evaporated milk > > > > > > 2 cups mixed nuts > > > > > > 1 tsp vanilla extract > > > > > > 1 cup butterscotch chips > > > > > > > > > > > > In a large bowl, combine the sugar cookie mix, pudding mix, butter, > > > and egg. Press into an ungreased 13 x 9 inch baking pan. Bake at > > > 350 F > > for > > > 20-25 > > > > > > minutes or until set. In a large saucepan, combine the caramels and > > > > milk. Cook and stir over medium-low heat until melted. Remove from > > > > the > > heat. > > > Stir > > > > > > in the nuts and the vanilla. Pour over the crust. Sprinkle with > > > the butterscotch chips. Cool completely. Cut into bars. Store in > > > an airtight container. > > > > > > About 3 dozen > > > > > > > > > ___ > > > Cookinginthedark mailing list > > > Cookinginthedark@acbradio.org > > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > > > __ Information from ESET NOD32 Antivirus, version of virus > > > signature database 4690 (20091215) __ > > > > > > The message was checked by ESET NOD32 Antivirus. > > > > > > http://www.eset.com > > > > > > > > > > > > > > > __ Information from ESET NOD32 Antivirus, version of virus > > signature database 4691 (20091215) __ > > > > The message was checked by ESET NOD32 Antivirus. > > > > http://www.eset.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
Re: [CnD] STRATA WITH TOMATOES AND GRUYERE
There are some excellent tofu cheeses that you might try. You will probably have to shop at a health food store. - Original Message - From: "Jan Bailey" To: Sent: Thursday, December 17, 2009 4:36 AM Subject: [CnD] STRATA WITH TOMATOES AND GRUYERE STRATA WITH TOMATOES AND GRUYERE By Wolfgang Puck St. Paul Pioneer Press Makes 4 to 6 servings. 1/2 pound stale country-style bread or French bread 1 garlic clove, cut in half Vegetable oil or nonstick cooking spray 1 cup finely shredded Gruyere or Emmentaler or Swiss cheese 2 large, ripe tomatoes, cored and thinly sliced 6 large eggs 2 cups milk 1/2 teaspoon powdered mustard 3/4 to 1 teaspoon sea salt Freshly ground black pepper to taste To prepare oven, baking dish: Preheat oven to 350 degrees. Using vegetable oil or nonstick spray, lightly coat inside of 12-by-10-inch baking dish or gratin dish. Set aside. To prepare bread: Using sharp bread knife, cut bread into slices 3/4-inch thick. Rub 1 or both sides of each bread slice with cut sides of garlic clove halves, using more or less depending on how garlicky you want strata to be. To assemble: Place bread slices in prepared dish in single even layer, cutting or tearing them as necessary to make them fit. Evenly sprinkle half of cheese over bread. Evenly layer tomato slices on top. Evenly sprinkle remaining cheese over tomatoes. (Note: Strata can be refrigerated at this point.) To add eggs: Break eggs into mixing bowl. Beat lightly with fork. Add milk, mustard powder, salt and pepper. Beat until thoroughly combined. Evenly pour egg mixture over layered ingredients in baking dish. To bake: Bake for 45 to 60 minutes or until slightly puffed and top is golden brown. To serve: Serve strata hot from oven or warm as part of buffet, using large serving spoon to scoop it onto individual serving plates. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark Internal Virus Database is out of date. Checked by AVG - www.avg.com Version: 8.5.426 / Virus Database: 270.14.90/2540 - Release Date: 12/02/09 07:33:00 Criminal Lawyer Criminal Lawyers - Click here. http://thirdpartyoffers.juno.com/TGL2141/c?cp=022hBXP-V_FZwkgvaZvGwgAAJ1D_GjSIejcJ0AA8hQkUh43xAAYAAADNAAAiFgA= ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Brownie Buttons
How do I unsubscribe? - Original Message - From: "Jan Bailey" To: Sent: Friday, December 18, 2009 7:32 PM Subject: [CnD] Brownie Buttons Brownie Buttons These easy-to-make, bite-sized brownies are downright delicate -- smooth and moist with a deep chocolate flavor. The recipe is from "Baking, From My Home to Yours." The author, Dorie Greenspan, suggests serving them "as is" as an afternoon snack or dressing them up with a dip in white chocolate. For a more stunning presentation and amazing flavor combination, I frosted them with chocolate ganache and sprinkled them with a few grains of fleur de sel. Makes 16 brownies. Brownies: . 1/4 cup plus 2 tablespoons flour . Pinch of salt . 4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces . 2-1/2 ounces bittersweet chocolate, coarsely chopped . 1/3 cup brown sugar . 1/2 teaspoon pure vanilla extract . 1 large egg Chocolate ganache glaze: . 2 ounces bittersweet chocolate, finely chopped . 1/4 cup heavy cream . 1 tablespoon sugar . 1 tablespoon water To prepare oven, pan: Place rack in center of oven. Preheat oven to 350 degrees. Lightly butter 2 miniature muffin pans, each with a dozen cups. (Or use little paper or foil cups.) Place on baking sheet. To prepare batter: Whisk together flour and salt. Set aside. In medium-sized, heavy-bottomed saucepan over very low heat, melt butter, chocolate and brown sugar, stirring frequently with heatproof spatula. (Note: Keep eye on pan so mixture doesn't overheat or burn.) When mixture is smooth, remove from heat. Cool for 1 to 2 minutes. Stir in vanilla and egg until well blended. Add flour mixture. Stir only until incorporated. (Note: Batter should be smooth and glossy.) To bake: Spoon batter into 16 muffin cups, using about 1 teaspoon batter to fill each cup three-quarters full. Put 1 teaspoon water in each empty cup. Bake for 14 to 16 minutes or until tops of buttons spring back when touched. Transfer pans to racks to cool for 3 minutes. Carefully remove buttons from pan. Cool to room temperature on racks. To make chocolate ganache glaze: Put chopped chocolate in heatproof bowl. Bring cream, sugar and water to a full boil. Pour liquid over chocolate. Let sit for 30 seconds. Using whisk or rubber spatula, make small circular motion to gently stir chocolate and cream until chocolate is melted and glaze is well blended. Set aside until thickened enough to set when poured. To glaze buttons: One by one, frost tops of buttons with ganache. Sprinkle with fleur del sel. Tips To make Greenspan's white-chocolate glaze, melt 2 ounces white chocolate, finely chopped, over a double boiler. Stir constantly and don't leave the chocolate for even one minute; white chocolate scorches easily. As soon as the chocolate is smooth, remove from the heat. Dip as instructed in recipe. Refrigerate the buttons for 15 minutes to set the glaze. The chocolate ganache glaze can be made a day ahead and warmed in 5-second spurts in the microwave to bring it back to frosting consistency. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark Internal Virus Database is out of date. Checked by AVG - www.avg.com Version: 8.5.426 / Virus Database: 270.14.90/2540 - Release Date: 12/02/09 07:33:00 Criminal Lawyer Criminal Lawyers - Click here. http://thirdpartyoffers.juno.com/TGL2141/c?cp=Rs8A71J_9EWjSz2Xr5nzTwAAJ1D_GjSIejcJ0AA8hQkUh43xAAYAAADNAAAiFgA= ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Brownie Buttons
cookinginthedark-unsubscr...@acbradio.org - Original Message - From: "Jean Marcley" To: Sent: Saturday, December 19, 2009 8:00 AM Subject: Re: [CnD] Brownie Buttons How do I unsubscribe? - Original Message - From: "Jan Bailey" To: Sent: Friday, December 18, 2009 7:32 PM Subject: [CnD] Brownie Buttons > Brownie Buttons > > > > > > These easy-to-make, bite-sized brownies are downright delicate -- smooth > and moist with a deep chocolate flavor. The recipe is from "Baking, From > My Home > > to Yours." The author, Dorie Greenspan, suggests serving them "as is" as > an afternoon snack or dressing them up with a dip in white chocolate. For > a more > > stunning presentation and amazing flavor combination, I frosted them with > chocolate ganache and sprinkled them with a few grains of fleur de sel. > > > > Makes 16 brownies. > > > > Brownies: > > > > . 1/4 cup plus 2 tablespoons flour > > > > . Pinch of salt > > . 4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces > > . 2-1/2 ounces bittersweet chocolate, coarsely chopped > > . 1/3 cup brown sugar > > . 1/2 teaspoon pure vanilla extract > > . 1 large egg > > Chocolate ganache glaze: > > . 2 ounces bittersweet chocolate, finely chopped > > > > . 1/4 cup heavy cream > > > > . 1 tablespoon sugar > > > > . 1 tablespoon water > > > > > > To prepare oven, pan: Place rack in center of oven. Preheat oven to 350 > degrees. Lightly butter 2 miniature muffin pans, each with a dozen cups. > (Or use > > little paper or foil cups.) Place on baking sheet. > > To prepare batter: Whisk together flour and salt. Set aside. In > medium-sized, heavy-bottomed saucepan over very low heat, melt butter, > chocolate and brown > > sugar, stirring frequently with heatproof spatula. (Note: Keep eye on pan > so mixture doesn't overheat or burn.) When mixture is smooth, remove from > heat. > > Cool for 1 to 2 minutes. Stir in vanilla and egg until well blended. Add > flour mixture. Stir only until incorporated. (Note: Batter should be > smooth and > > glossy.) > > > > To bake: Spoon batter into 16 muffin cups, using about 1 teaspoon batter > to fill each cup three-quarters full. Put 1 teaspoon water in each empty > cup. Bake > > for 14 to 16 minutes or until tops of buttons spring back when touched. > Transfer pans to racks to cool for 3 minutes. Carefully remove buttons > from pan. > > Cool to room temperature on racks. > > To make chocolate ganache glaze: Put chopped chocolate in heatproof bowl. > Bring cream, sugar and water to a full boil. Pour liquid over chocolate. > Let > > sit for 30 seconds. Using whisk or rubber spatula, make small circular > motion to gently stir chocolate and cream until chocolate is melted and > glaze is > > well blended. Set aside until thickened enough to set when poured. > > To glaze buttons: One by one, frost tops of buttons with ganache. Sprinkle > with fleur del sel. > > Tips > > > > To make Greenspan's white-chocolate glaze, melt 2 ounces white chocolate, > finely chopped, over a double boiler. Stir constantly and don't leave the > chocolate > > for even one minute; white chocolate scorches easily. As soon as the > chocolate is smooth, remove from the heat. Dip as instructed in recipe. > Refrigerate > > the buttons for 15 minutes to set the glaze. > > The chocolate ganache glaze can be made a day ahead and warmed in 5-second > spurts in the microwave to bring it back to frosting consistency. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > Internal Virus Database is out of date. Checked by AVG - www.avg.com Version: 8.5.426 / Virus Database: 270.14.90/2540 - Release Date: 12/02/09 07:33:00 Criminal Lawyer Criminal Lawyers - Click here. http://thirdpartyoffers.juno.com/TGL2141/c?cp=Rs8A71J_9EWjSz2Xr5nzTwAAJ1D_GjSIejcJ0AA8hQkUh43xAAYAAADNAAAiFgA= ___ 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] Stuffed French Toast Bake
Stuffed French Toast Bake >From Linda Larsen, Your Guide to Busy Cooks. Stay up to date! This delicious make ahead recipe is perfect for a company brunch. If you don't like pineapple, substitute soft cream cheese and a tablespoon or two of your favorite preserves. INGREDIENTS: 16 oz. loaf French bread, cut into 24 3/4" thick slices . 8 oz. container soft cream cheese with pineapple . 4 eggs . 1 cup milk . 1/4 cup sugar . 1/8 tsp. salt . 1/4 tsp. cinnamon . 2 Tbsp. butter, melted PREPARATION: Spray 13x9" glass baking dish with nonstick cooking spray. Spread about 1 tablespoon cream cheese on each of 12 bread slices. Top with remaining bread slices to form 12 sandwiches. Place filled sandwiches in sprayed baking dish to cover bottom in a single layer. In large bowl, beat together eggs, milk, sugar, salt and cinnamon and pour over bread sandwiches. Let stand at room temperature for 5 minutes, then cover well and refrigerate 8 hours or overnight. When ready to eat, preheat oven to 400 degrees. Uncover baking dish and drizzle bread sandwiches with melted butter. Bake at 400 degrees for 25-30 minutes or until golden brown. Serves 6 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Banana-Stuffed French Toast with Streusel Topping
Banana-Stuffed French Toast with Streusel Topping 2 tablespoons plus 1/4 cup (1/2 stick) unsalted butter 2 tablespoons plus 1/2 cup sugar 2 tablespoons water 2 large ripe bananas, peeled, cut into 1/2-inch-thick rounds 1 1-pound unsliced loaf egg bread, ends trimmed, bread cut into 6 slices (each about 1 1/2 inches thick) 2 cups milk (do not use low-fat or nonfat) 6 large eggs 2 1/2 teaspoons ground cinnamon 1/4 teaspoon vanilla extract 1 1/2 cups thinly sliced almonds, toasted 1/4 cup (packed) golden brown sugar 1/4 cup quick-cooking oats 2 tablespoons all purpose flour Maple syrup Melt 2 tablespoons butter in a heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves. Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes. Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.) Preheat oven to 350°F. Using small sharp knife, cut a 2-inch-long slit in 1 side of each bread slice, cutting 3/4 of the way through the bread and creating a pocket that leaves 3 sides of the bread intact. Divide banana mixture equally among pockets in bread. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture; let soak 10 minutes, turning occasionally. Place almonds in shallow bowl. Carefully remove bread from egg mixture and coat both sides with almonds. Place bread on heavy large baking sheet. Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl. Add remaining 1/4 cup butter and rub in, using fingertips, until moist clumps form. Sprinkle topping over bread. Bake French toast until topping is golden brown and filling is hot, about 25 minutes. Transfer toast to plates. Serve hot with maple syrup. Serves 6. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OVERNIGHT FRENCH TOAST
OVERNIGHT FRENCH TOAST 1 long French loaf 8 lg. eggs 3 c. milk 4 tsp. sugar 3/4 tsp. salt 1 tbsp. vanilla 1/3 c. melted butter Grease well two 13x9x2 inch baking pans. Cut bread into one inch thick slices. Arrange in one layer in pans. Beat together eggs, milk, sugar, salt and vanilla. Pour over bread. Cover with foil. Refrigerate up to 24 hours. To bake--uncover pans and drizzle with melted butter. Place pans in cold oven. Set oven at 350 degrees. Bake 45 or 50 minutes--until bread is puffy and light brown. Let stand 5 minutes before serving. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cocos
Cocos St. Paul Pioneer Press A cross between a cookie and a macaroon, these are from Gayle's Bakery in Capitola, Calif., down the coast from San Francisco. Gayle is Gayle Ortiz, a great baker in her own right and the wife of Joe Ortiz, an artisanal bread expert. Gayle learned to make these cookies while in Denmark. They're delicious as is but even more so when dipped in chocolate. I decorated mine with little Christmas tree sprinkles. Makes 6 dozen. . 2-1/2 cups unsweetened shredded coconut . 1-1/4 cups plus 2 tablespoons unsalted butter . 1 cup sugar . 1 large egg yolk To make dough: In medium bowl, mix flour and coconut to combine. Set aside. In bowl of mixer fitted with flat beater, beat butter until smooth. Add sugar. Beat again. Add egg yolk. Beat until well combined and slightly fluffy. Scrape down bowl. Gradually add coconut and flour mixture, mixing until just incorporated. To shape dough: Divide dough into 4 equal portions. On lightly floured surface, roll each portion into 9-inch-by-1-1/2-inch log. Wrap each log in plastic wrap. Refrigerate for 4 hours or until firm. To prepare oven, baking sheets: Preheat oven to 325 degrees. Place rack in center of oven. Line 2 baking sheets with parchment paper. Set aside. To bake cookies: Remove dough logs from refrigerator. Unwrap. Slice into 1/2-inch-thick rounds. Place 1 inch apart on baking sheet. Bake for 15 minutes or until lightly golden around edges. Cool on baking sheets for 5 minutes. Transfer to wire rack. Cool completely. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hamilton beach talking microwave
Hi I just bought the Cook Magic microwave from wal-mart on line two days ago. It was $95 and change with taxes and shipping and the shipping was less than $10 and will be here before Christmas. I hope this helps. Blessings, Angie At 06:14 AM 12/19/2009, you wrote: I think you had yours before I got mine. - Original Message - From: "Jan" To: Sent: Thursday, December 17, 2009 2:34 PM Subject: Re: [CnD] hamilton beach talking microwave > I got mine just about the time Lora did. I use it almost every day. It's > still working. > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett > Sent: Thursday, December 17, 2009 9:53 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] hamilton beach talking microwave > > > I have had mine more than three years now and it is still going and > still speaking. Lora > > - Original Message - > From: "Jan" > To: > Sent: Wednesday, December 16, 2009 7:13 AM > Subject: Re: [CnD] hamilton beach talking microwave > > > > It's not called Hamilton Beach talking microwave now. It's called cook > > > magic and it's at Independent Living Aids for $149 but walmart.com and > > > bestbuy.com have it for between $60 and $80 > > > > -Original Message- > > From: cookinginthedark-boun...@acbradio.org > > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dennis > > Sent: Tuesday, December 15, 2009 7:43 PM > > To: cookinginthedark@acbradio.org > > Subject: [CnD] hamilton beach talking microwave > > > > > > where can the hamilton beach talking microwave be found?what will > > it > > run price wise? > > - Original Message - > > From: "Jan Bailey" > > To: > > Sent: Tuesday, December 15, 2009 7:44 AM > > Subject: [CnD] Gooey Butterscotch Bars > > > > > > > Gooey Butterscotch Bars > > > > > > > > > > > > 1 pkg. (17 1/2 oz. ) sugar cookie mix > > > > > > 1 pkg. (3.4 oz.) instant butterscotch > > > > > > pudding mix > > > > > > 1/2 cup butter, softened > > > > > > 1 egg > > > > > > 1 pkg. (14 oz.) caramels > > > > > > 1/2 cup evaporated milk > > > > > > 2 cups mixed nuts > > > > > > 1 tsp vanilla extract > > > > > > 1 cup butterscotch chips > > > > > > > > > > > > In a large bowl, combine the sugar cookie mix, pudding mix, butter, > > > and egg. Press into an ungreased 13 x 9 inch baking pan. Bake at > > > 350 F > > for > > > 20-25 > > > > > > minutes or until set. In a large saucepan, combine the caramels and > > > > milk. Cook and stir over medium-low heat until melted. Remove from > > > > the > > heat. > > > Stir > > > > > > in the nuts and the vanilla. Pour over the crust. Sprinkle with > > > the butterscotch chips. Cool completely. Cut into bars. Store in > > > an airtight container. > > > > > > About 3 dozen > > > > > > > > > ___ > > > Cookinginthedark mailing list > > > Cookinginthedark@acbradio.org > > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > > > __ Information from ESET NOD32 Antivirus, version of virus > > > signature database 4690 (20091215) __ > > > > > > The message was checked by ESET NOD32 Antivirus. > > > > > > http://www.eset.com > > > > > > > > > > > > > > > __ Information from ESET NOD32 Antivirus, version of virus > > signature database 4691 (20091215) __ > > > > The message was checked by ESET NOD32 Antivirus. > > > > http://www.eset.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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cranberry Goat Cheese Log
Cranberry Goat Cheese Log By Ryan King, Associated Press St. Paul Pioneer Press A cranberry goat cheese log has an intense flavor. (Associated Press: Larry Crowe) This festive cheese log was inspired by a goat cheese wrapped in cranberry sauce sold by Trader Joe's. We tried it on a whim and found the combination of rich, creamy cheese and tart, sweet cranberries addictive. But we thought we could do better. We wanted a higher cranberry-to-cheese ratio. We also thought making the cranberry sauce from fresh berries would improve the appearance of the final product, and it did. Serve this with bread or crackers. And once it is wrapped in plastic, the cheese travels well. Just wait to unwrap it until you get to your destination. It also can be prepared a day or two ahead of time. Makes 8 servings. 1/4-ounce package gelatin 1/4 cup water 12-ounce package fresh cranberries 1/2 teaspoon cinnamon 1/2 cup sugar 1/4 cup cranberry juice 1/4 cup raspberry or orange liqueur 16-ounce log goat cheese To prepare gelatin: In small glass, combine gelatin and water. Set aside. To make cranberry sauce: In medium saucepan over medium-high heat, combine cranberries, cinnamon, sugar, cranberry juice and liqueur. Bring to a boil. Cook for 10 minutes. Add gelatin mixture. Boil until mixture resembles very thick jelly or compote. Fill large bowl with ice and water. Place saucepan in ice bath to cool. To assemble log: Lay 18-inch sheet of plastic wrap on counter. Spoon 1/2 cup cranberry sauce into even ectangle slightly longer than goat cheese log. Place goat cheese on top of sauce. Spoon remaining cranberry sauce over log, coating it evenly. Gently roll log up in wrap, using plastic to mold sauce evenly around cheese. Twist each end closed. Freeze for 30 minutes or until cranberry mixture sets. To serve: Remove from freezer. Place log on cutting board. Gently remove plastic wrap. Using dental floss (unflavored) or string, slice log into rounds. Serve with toasted pita wedges or crackers. b ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] chicken & shrimp alfredo recipe
I am attempting this today, as long as I have electric. The recipe is from about.com. Smoked Chicken Recipes Crockpot Chicken and Shrimp Alfredo is an elegant slow cooker recipe with vegetables, chicken, and shrimp in a creamy Alfredo sauce. Prep Time: 15 minutes Cook Time: 7 hours Ingredients: a.. 1 onion, chopped b.. 3 cloves garlic, minced c.. 1 (16-ounce) bag baby carrots d.. 1 green bell pepper, sliced e.. 3 boneless, skinless chicken breasts, cut into pieces f.. 1 (16-ounce) jar Alfredo sauce g.. 3 tablespoons milk h.. 1/2 teaspoon dried thyme leaves i.. 1/2 teaspoon salt j.. 1/8 teaspoon white pepper k.. 1/2 teaspoon dried basil leaves l.. 1 (10-ounce) package frozen fully cooked shrimp, thawed m.. 1/2 cup grated Parmesan cheese n.. 1 (12-ounce) package pasta Preparation: In 4-5 quart slow cooker, combine onion, garlic, carrots, bell pepper, and chicken breasts. Pour Alfredo sauce over all. Pour milk into Alfredo sauce jar along with the thyme, salt, pepper, and basil;, close tightly, and shake vigorously to get all of the sauce. Pour this into the slow cooker and stir gently. Cover and cook on low for 6-7 hours or until chicken is cooked and vegetables are tender. Add shrimp to slow cooker. Stir, cover, and cook for 10-15 minutes or until shrimp are hot. Stir in Parmesan cheese and serve over hot cooked pasta. Serves 4 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] unsubscribe
the old way of unsubscribing does not work, so here is how you do it. send a blank email to cookinginthedark-requ...@acbradio.org and put the word unsubscribe in the subject line. hopes this helps. STEVE STEWART C n D MODERATOR AT THE MARKET OWNER EMAIL;stev...@suddenlink.net ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] eggnog recipe
Does someone have a home-made eggnog recipe? If so, please post. Thanks, Kerry ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] eggnog recipe
Eggnog with Nutmeg and Cinnamon Homemade eggnog is a world apart from the purchased stuff. You simply can't celebrate the season without a sip of eggnog. Ritchie concedes that store-made eggnogs are convenient, but says they're not nearly as tasty. Her recipe is simple. She shows how to whisk in the ingredients, the importance of heat to avoid curdling, and when to incorporate the brandy. Here, eggnog is topped with sweetened whipped cream and freshly ground spices. 1 or 2 whole nutmegs 1 cinnamon stick 12 egg yolks 4 cups milk 1 1/4 cups sugar 2 cups heavy cream 1/2 tsp. vanilla extract 1 1/2 cups brandy, Cognac, rum or bourbon Using a nutmeg grater or the smallest rasps on a handheld grater-shredder, grate the nutmeg until you have about 1 tsp. In a spice grinder or a coffee grinder reserved for spices, grind the cinnamon stick. Set aside. In a large saucepan, whisk together the egg yolks, 2 cups of the milk and 1 cup of the sugar. Place over low heat and simmer, stirring often, until slightly thickened, 8 to 10 minutes. Remove from the heat, stir in the remaining 2 cups milk and let cool. In a bowl, using a handheld mixer or whisk, whip the cream with the remaining 1/4 cup sugar and the vanilla until soft peaks form. Set aside. Strain the cooled mixture through a fine-mesh sieve and pour into a serving pitcher or a small punch bowl. Stir in the brandy. Serve the eggnog in cups or glasses, topped with a dollop of the whipped cream and a sprinkle each of nutmeg and cinnamon. Serves 8 to 10. Adapted from Williams-Sonoma, Christmas Entertaining, by Georgeanne Brennan (Simon & Schuster, 2005). - Original Message - From: "kerry Friddell" To: Sent: Saturday, December 19, 2009 12:11 PM Subject: [CnD] eggnog recipe Does someone have a home-made eggnog recipe? If so, please post. Thanks, Kerry ___ 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] eggnog recipe
Eggnog courtesy The Food Network 6 pasteurized eggs 1/ 2 pint Rum 1/2 pint Brandy 2 pints heavy whipping cream 6 Tbs. powdered sugar 1 cup granulated sugar Step 1: Beat egg yolks well. Mix granulated sugar and spirits. Cover mixture and let sit for an hour. Step 2: Slowly stir in enough whipping cream to make a pale-yellow color. Whip remaining cream with powdered sugar and fold into the mixture. Step 3: Top with a sprinkling of nutmeg. If you're not comfortable with drinking raw eggs, buy premade eggnog and add a shot of rum or brandy to each drink. - Original Message - From: "kerry Friddell" To: Sent: Saturday, December 19, 2009 12:11 PM Subject: [CnD] eggnog recipe Does someone have a home-made eggnog recipe? If so, please post. Thanks, Kerry ___ 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] eggnog recipe
Got any without alcohol? Tara - Original Message - From: "Jan Bailey" To: Sent: Saturday, December 19, 2009 2:04 PM Subject: Re: [CnD] eggnog recipe Eggnog courtesy The Food Network 6 pasteurized eggs 1/ 2 pint Rum 1/2 pint Brandy 2 pints heavy whipping cream 6 Tbs. powdered sugar 1 cup granulated sugar Step 1: Beat egg yolks well. Mix granulated sugar and spirits. Cover mixture and let sit for an hour. Step 2: Slowly stir in enough whipping cream to make a pale-yellow color. Whip remaining cream with powdered sugar and fold into the mixture. Step 3: Top with a sprinkling of nutmeg. If you're not comfortable with drinking raw eggs, buy premade eggnog and add a shot of rum or brandy to each drink. - Original Message - From: "kerry Friddell" To: Sent: Saturday, December 19, 2009 12:11 PM Subject: [CnD] eggnog recipe Does someone have a home-made eggnog recipe? If so, please post. Thanks, Kerry ___ 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] eggnog substitute
eggnog substitute In a medium bowl, combine 2 cups skim milk with one 1-ounce package instant sugar-free vanilla pudding mix. Stir well until thickened. Add 2 more cups skim milk and 1 cup egg substitute (like Egg Beaters); mix well. Stir in 2 to 3 teaspoons rum extract, 1/8 teaspoon salt and ¼ teaspoon ground nutmeg until the mixture is well-blended, smooth and coats a spoon. Refrigerate overnight. Serves 10. Cook's note: Add Splenda to taste if you like a sweeter nog. If it thickens too much, simply stir in more skim milk until it reaches your desired consistency. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chocolate Cake and also tunnel of fudge cake comments
I'm not sure how to answer th question. It was just called chocolate chip cake, a recipe I got from Jan and I guess I didn't know about that hint of mixing a little flour with your chocolate chips or raisins or whatever. And all the chocolate chips were at the bottom. Besides that, it was good, moist and then i put some cream cheese frosting on it. We liked it but I thought the chocolate chips should have mixed in more. So some of them were on the bottom of the pan when you would cut a piece of cake. It's been about 3 years now and I haven't been brave enough to try it again but I would really like to ddo it again. Lora - Original Message - From: "Sandra Warren" To: Sent: Thursday, December 17, 2009 7:01 PM Subject: [CnD] Chocolate Cake and also tunnel of fudge cake comments > Lora, was that how it was claimed to turn out? The reason I ask is when I > made the tunnel of fudge cake over the thanksgiving holiday, I was > disappointed. it was a good cake, but I had visions of the cake having like > pockets of fudge in the center, from the canned frosting, but it was just > cake with a rich chocolaty taste from I guess adding in the frosting in the > cake mix. > Sandy > - Original Message - > From: "Lora Leggett" > To: ; "Patricia Dunbar" > > Sent: Wednesday, December 16, 2009 5:49 AM > Subject: Re: [CnD] sifting > > > >I made a chocolate chip cake once that Jan gave me the recipe for, and it > > was wonderful, but the chocolate chips sank to the bottom. > > Lora > > > > - Original Message - > > From: "Patricia Dunbar" > > To: > > Sent: Tuesday, December 15, 2009 8:56 PM > > Subject: Re: [CnD] sifting > > > > > >> I wondered why recipes called to sift fruits or nuts with flour, I wasn't > >> aware of the role flour played for these items for the batter. > >> - Original Message - > >> From: "leverenz" > >> To: "c n d" > >> Sent: Tuesday, December 15, 2009 7:21 PM > >> Subject: [CnD] sifting > >> > >> > >> >I find myself more not sifting unless I know the recipe is to be very > >> >delicate. However Giada De Laurentiis (food network TV) had an > > interesting > >> >hint so take it or leave it... > >> > She was making a cranberry cake. After chopping the dried cranberries, > >> > she put them into a fine sieve and then put the flour over them and > > shook > >> > the sieve over the bowl to allow the flour to shake into the bowl. By > >> > doing this, she not only sifted the flour but also coated the dry fruit > > as > >> > to keep them from sinking and keep them suspended in the batter... > >> > I thought this a good idea. > >> > It has always caused me to laugh when I see on a bag of flour words > >> > "sifted"... How can this be since even if they sift the darn stuff it > >> > is > >> > compacted in packaging and shipping. > >> > So like I said take this info or leave it because folks seem to eat the > >> > baked goods whether they are sifted or not.*smile* > >> > Dee > >> > > >> > love lightens all difficulties and sweetens all bitterness. --- St. > >> > Francis --- > >> > > >> > Scanned by the Barracuda Spam Firewall at CPWS Broadband > >> > ___ > >> > 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] ROCK CANDY ON A STRING
-- Recipe via Meal-Master (tm) v8.05 Title: ROCK CANDY ON A STRING Categories: Candies Yield: 1 Servings 5Cups sugar 2Cups water Dissolve 5 c. sugar in 2 c. water, and cook until it reaches 250 F. (hard ball stage). Don't stir after you've dissolved the sugar. Pour the hot liquid into a pie pan that has a string suspended across the top. You'll have to weigh the the ends so that it doesn't touch the bottom of the pan. Or you can punch holes in the edge of the pan and tie the string. You can also lay a skewer across and out of the pan. The string should be 3/4″ under the surface of the sugar water. Cover the pan with tin foil and DON'T TOUCH IT FOR A WHOLE WEEK!! In 7 days, lift out the string or stick and it will be covered with sugar crystals! Patricia Foster - From www.recipesource.com -- Julie Morales Email: mercy...@windstream.net Windows Live Messenger: inlovewithchr...@lljfm.net Twitter: www.twitter.com/luvlabguidedogs He who has not Christmas in his heart will never find it under a tree. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Group information
Does it mean that subscription procedure has also changed? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Steve Stewart Sent: Saturday, December 19, 2009 12:34 PM To: cookinginthedark@acbradio.org Subject: [CnD] unsubscribe the old way of unsubscribing does not work, so here is how you do it. send a blank email to cookinginthedark-requ...@acbradio.org and put the word unsubscribe in the subject line. hopes this helps. STEVE STEWART C n D MODERATOR AT THE MARKET OWNER EMAIL;stev...@suddenlink.net ___ 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 Cake and also tunnel of fudge cake comments
I don't remember where I got that recipe. Good hint. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett Sent: Saturday, December 19, 2009 3:18 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Chocolate Cake and also tunnel of fudge cake comments I'm not sure how to answer th question. It was just called chocolate chip cake, a recipe I got from Jan and I guess I didn't know about that hint of mixing a little flour with your chocolate chips or raisins or whatever. And all the chocolate chips were at the bottom. Besides that, it was good, moist and then i put some cream cheese frosting on it. We liked it but I thought the chocolate chips should have mixed in more. So some of them were on the bottom of the pan when you would cut a piece of cake. It's been about 3 years now and I haven't been brave enough to try it again but I would really like to ddo it again. Lora - Original Message - From: "Sandra Warren" To: Sent: Thursday, December 17, 2009 7:01 PM Subject: [CnD] Chocolate Cake and also tunnel of fudge cake comments > Lora, was that how it was claimed to turn out? The reason I ask is > when I made the tunnel of fudge cake over the thanksgiving holiday, I > was disappointed. it was a good cake, but I had visions of the cake > having like > pockets of fudge in the center, from the canned frosting, but it was > just cake with a rich chocolaty taste from I guess adding in the > frosting in the > cake mix. > Sandy > - Original Message - > From: "Lora Leggett" > To: ; "Patricia Dunbar" > > Sent: Wednesday, December 16, 2009 5:49 AM > Subject: Re: [CnD] sifting > > > >I made a chocolate chip cake once that Jan gave me the recipe for, > >and it was wonderful, but the chocolate chips sank to the bottom. > >Lora > > > > - Original Message - > > From: "Patricia Dunbar" > > To: > > Sent: Tuesday, December 15, 2009 8:56 PM > > Subject: Re: [CnD] sifting > > > > > >> I wondered why recipes called to sift fruits or nuts with flour, I wasn't > >> aware of the role flour played for these items for the batter. > >> - Original Message - > >> From: "leverenz" > >> To: "c n d" > >> Sent: Tuesday, December 15, 2009 7:21 PM > >> Subject: [CnD] sifting > >> > >> > >> >I find myself more not sifting unless I know the recipe is to be > >> >very delicate. However Giada De Laurentiis (food network TV) had > >> >an > > interesting > >> >hint so take it or leave it... > >> > She was making a cranberry cake. After chopping the dried cranberries, > >> > she put them into a fine sieve and then put the flour over them > >> > and > > shook > >> > the sieve over the bowl to allow the flour to shake into the > >> > bowl. By doing this, she not only sifted the flour but also > >> > coated the dry fruit > > as > >> > to keep them from sinking and keep them suspended in the > >> > batter... I thought this a good idea. It has always caused me to > >> > laugh when I see on a bag of flour words "sifted"... How can this > >> > be since even if they sift the darn stuff it is > >> > compacted in packaging and shipping. > >> > So like I said take this info or leave it because folks seem to eat the > >> > baked goods whether they are sifted or not.*smile* > >> > Dee > >> > > >> > love lightens all difficulties and sweetens all bitterness. --- > >> > St. Francis --- > >> > > >> > Scanned by the Barracuda Spam Firewall at CPWS Broadband > >> > ___ > >> > 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
Re: [CnD] Group information
yes it has. to join, send a blank email to cookinginthedark-requ...@acbradio.org and put the word in the subject line. STEVE STEWART C n D MODERATOR AT THE MARKET OWNER EMAIL;stev...@suddenlink.net - Original Message - From: "Immigrant" To: Sent: Saturday, December 19, 2009 3:07 PM Subject: [CnD] Group information Does it mean that subscription procedure has also changed? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Steve Stewart Sent: Saturday, December 19, 2009 12:34 PM To: cookinginthedark@acbradio.org Subject: [CnD] unsubscribe the old way of unsubscribing does not work, so here is how you do it. send a blank email to cookinginthedark-requ...@acbradio.org and put the word unsubscribe in the subject line. hopes this helps. STEVE STEWART C n D MODERATOR AT THE MARKET OWNER EMAIL;stev...@suddenlink.net ___ 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] Velveeta Cheese Fudge
Hi, no I haven't tried it. Anna - Original Message - From: "peggy hall" To: Sent: Tuesday, December 15, 2009 12:34 PM Subject: Re: [CnD] Velveeta Cheese Fudge hi anna. thanks for this fudge. Has anyone tried it? I saw a recipe but thought there was to much powdered sugar in it. It does make a lot. Peg - Original Message - From: "Anna" To: Sent: Tuesday, December 15, 2009 4:34 AM Subject: [CnD] Velveeta Cheese Fudge Velveeta Cheese Fudge 1 pound margarine 1 pound Velveeta cheese 4 pounds powdered sugar 1 C. cocoa 1 tsp. vanilla 1 C. chopped nuts Method 1. Melt cheese and margarine. 2. Add vanilla and combine well. 3. Sift powdered sugar and cocoa. 4. Add melted mixture and nuts. 5. Blend well and spread evenly in 2 9 x 13 inch pans. 6. Cool and cut as desired. 7. Yield: 6 to 6 1/2 pounds candy. NOTES : 1. Very rich fudge. 2. Cut in small squares, if desired. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 8.5.427 / Virus Database: 270.14.108/2566 - Release Date: 12/15/09 07:52:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Velveeta Cheese Fudge
I sent this recipe to some friends I know, and, ask if any of them had ever tried it and if it really taste like fudge with no cheese taste and etc. I got a answer back from one that has made it and it was a big hit. She said you can't tell that it has cheese in it and it is really good like fudge. I guess that much sugar would kill out any cheese taste. It does sound like a whole lot to me too though. Katie "The most wasted of all days is one without laughter." - Original Message - From: "Anna" To: Sent: Saturday, December 19, 2009 6:56 PM Subject: Re: [CnD] Velveeta Cheese Fudge Hi, no I haven't tried it. Anna - Original Message - From: "peggy hall" To: Sent: Tuesday, December 15, 2009 12:34 PM Subject: Re: [CnD] Velveeta Cheese Fudge hi anna. thanks for this fudge. Has anyone tried it? I saw a recipe but thought there was to much powdered sugar in it. It does make a lot. Peg - Original Message - From: "Anna" To: Sent: Tuesday, December 15, 2009 4:34 AM Subject: [CnD] Velveeta Cheese Fudge Velveeta Cheese Fudge 1 pound margarine 1 pound Velveeta cheese 4 pounds powdered sugar 1 C. cocoa 1 tsp. vanilla 1 C. chopped nuts Method 1. Melt cheese and margarine. 2. Add vanilla and combine well. 3. Sift powdered sugar and cocoa. 4. Add melted mixture and nuts. 5. Blend well and spread evenly in 2 9 x 13 inch pans. 6. Cool and cut as desired. 7. Yield: 6 to 6 1/2 pounds candy. NOTES : 1. Very rich fudge. 2. Cut in small squares, if desired. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 8.5.427 / Virus Database: 270.14.108/2566 - Release Date: 12/15/09 07:52:00 ___ 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 Cake and also tunnel of fudge cake comments
That's why you mix some of the chips and nuts with flour; now, has any one tried the tunnel of fudge cake, and should it have pockets of fudge in the middle, or just like I described how mine turned out? with the flavor of the frosting in the chocolate cake without any pockets of frosting in the center or throughout the slices of cake? - Original Message - From: "Lora Leggett" To: Sent: Saturday, December 19, 2009 2:17 PM Subject: Re: [CnD] Chocolate Cake and also tunnel of fudge cake comments I'm not sure how to answer th question. It was just called chocolate chip cake, a recipe I got from Jan and I guess I didn't know about that hint of mixing a little flour with your chocolate chips or raisins or whatever. And all the chocolate chips were at the bottom. Besides that, it was good, moist and then i put some cream cheese frosting on it. We liked it but I thought the chocolate chips should have mixed in more. So some of them were on the bottom of the pan when you would cut a piece of cake. It's been about 3 years now and I haven't been brave enough to try it again but I would really like to ddo it again. Lora - Original Message - From: "Sandra Warren" To: Sent: Thursday, December 17, 2009 7:01 PM Subject: [CnD] Chocolate Cake and also tunnel of fudge cake comments Lora, was that how it was claimed to turn out? The reason I ask is when I made the tunnel of fudge cake over the thanksgiving holiday, I was disappointed. it was a good cake, but I had visions of the cake having like pockets of fudge in the center, from the canned frosting, but it was just cake with a rich chocolaty taste from I guess adding in the frosting in the cake mix. Sandy - Original Message - From: "Lora Leggett" To: ; "Patricia Dunbar" Sent: Wednesday, December 16, 2009 5:49 AM Subject: Re: [CnD] sifting >I made a chocolate chip cake once that Jan gave me the recipe for, and >it > was wonderful, but the chocolate chips sank to the bottom. > Lora > > - Original Message - > From: "Patricia Dunbar" > To: > Sent: Tuesday, December 15, 2009 8:56 PM > Subject: Re: [CnD] sifting > > >> I wondered why recipes called to sift fruits or nuts with flour, I wasn't >> aware of the role flour played for these items for the batter. >> - Original Message - >> From: "leverenz" >> To: "c n d" >> Sent: Tuesday, December 15, 2009 7:21 PM >> Subject: [CnD] sifting >> >> >> >I find myself more not sifting unless I know the recipe is to be very >> >delicate. However Giada De Laurentiis (food network TV) had an > interesting >> >hint so take it or leave it... >> > She was making a cranberry cake. After chopping the dried cranberries, >> > she put them into a fine sieve and then put the flour over them and > shook >> > the sieve over the bowl to allow the flour to shake into the bowl. >> > By >> > doing this, she not only sifted the flour but also coated the dry fruit > as >> > to keep them from sinking and keep them suspended in the batter... >> > I thought this a good idea. >> > It has always caused me to laugh when I see on a bag of flour words >> > "sifted"... How can this be since even if they sift the darn stuff >> > it >> > is >> > compacted in packaging and shipping. >> > So like I said take this info or leave it because folks seem to eat the >> > baked goods whether they are sifted or not.*smile* >> > Dee >> > >> > love lightens all difficulties and sweetens all bitterness. --- St. >> > Francis --- >> > >> > Scanned by the Barracuda Spam Firewall at CPWS Broadband >> > ___ >> > 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
