Re: [CnD] Summit I.d. mate
I have some trouble with scanning as well. you have to kind of play around with it. You have to move the scanner, and you have to turn the box or can different ways to get a reading. This might also help you. If you scan a box or package, and there is no reading you won't get a beep or speech. This is because there is no bar code. Not all packages have a bar code. If you hear product information is not available, this means that there is a bar code, but the product isn't in the data base. I hope this helps. Tom Dickhoner from Cincinnati, Ohio - Original Message - From: Allison Fallin afal...@cox.net To: Cooking in the Dark cookinginthedark@acbradio.org Sent: Wednesday, May 09, 2012 9:48 PM Subject: [CnD] Summit I.d. mate Hi everyone, We just got our Summit IddD mate and we like it, but we're having trouble with scanning. I've tried to scan a cereal box and I can't get it to show a reading, let alone read the package info. Any tips and tricks by those of you who use it would be appreciated. Is it better to move the scanner or the thing to be scanned? Thanks for any help. Allison Fallin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Fw: [blindrecipeexchange] Rhubarb Cheesecake
- Original Message - From: Cora Quinn To: blindrecipeexcha...@yahoogroups.com Sent: Sunday, February 13, 2011 11:54 PM Subject: [blindrecipeexchange] Rhubarb Cheesecake * Exported from MasterCook * RHUBARB CHEESECAKE Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Fruits Cheesecakes Amount Measure Ingredient -- Preparation Method -JOYCE XMXX58B 4 Cream cheese -- 8 oz pkg 1 c Sugar 4 Eggs -- lg 2 tb Flour 1 t Lemon rind -- grated 1 1/2 c Rhubarb sauce -- thickened* * Rhubarb Sauce for R$ Heat oven to 325'F. Lightly grease a 9 springform pan. In a large bowl; with elec mixer, beat the softened cream cheese and sugar until fluffy. Beat in eggs, one at a time, beating after each addition. Fold in flour and lemon rind until well combined.. Stir in 1/2 cup of the rhubarb sauce. Turn into greased pan Bake cake until center is just set-about 1 hour. Turn off oven and allow cake to stay in oven 1 hour longer Refrigerate cake until ready to serve-4 hours to over night. Loosen edges and remove sides of pan.Place cake on serving plate and top with remaining rhubarb sauce. From Recipesource. [Non-text portions of this message have been removed] __._,_.___ Reply to sender | Reply to group | Reply via web post | Start a New Topic Messages in this topic (1) Recent Activity: a.. New Members 4 Visit Your Group Switch to: Text-Only, Daily Digest . Unsubscribe . Terms of Use. __,_._,___ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Fw: [Peeps-Cooks] RHUBARB MUFFINS
- Original Message - From: steve doyle To: PEEPS-COOKS ; cool-creative-co...@yahoogroups.com ; theappetizerandthedessertc...@yahoogroups.com ; CakesNCookies ; RecipesBetweenFriends ; world_recipes Sent: Saturday, August 25, 2007 11:46 AM Subject: [Peeps-Cooks] RHUBARB MUFFINS Rhubarb Muffins 1 1/4 cups firmly packed brown sugar 1/2 cup vegetable oil 1 egg 2 teaspoons vanilla 1 cup buttermilk 1 1/2 cups diced rhubarb 1/2 cup chopped nuts (optional) 2 1/2 cups flour, unsifted 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt Topping: 1 tablespoon melted butter 1/3 cup sugar 1 teaspoon cinnamon Preheat oven to 400 degrees. In a large bowl, combine sugar, oil, egg, vanilla, and buttermilk. Beat well. Stir in rhubarb and nuts. In a separate bowl, stir together flour, baking soda, baking powder, and salt. Stir into rhubarb mixture until just blended. Fill muffin pans 2/3 full and sprinkle topping on top. Bake for 20 to 25 minutes. Makes 20 muffins. lr smiles [Non-text portions of this message have been removed] __._,_.___ Messages in this topic (1) Reply (via web post) | Start a new topic Messages | Files | Photos | Links | Database | Polls | Calendar Please Note; The standard For The People policy for all e-mail lists prohibits personal attacks or inflammatory remarks. Posts to this list should be restricted to cooking related matters. No warnings of any nature are to be forwarded to the list. Refer these to us for evaluation instead. To post material to this list send to; peeps-co...@yahoogroups.com For The People provides this list as a service and does not endorse, nor accept any liability for any of the products which may be seen on this list. To change the status of this list, press Enter on the appropriate choice and send a blank e-mail. Set to No mail. mailto:peeps-cooks-nom...@yahoogroups.com Return to normal status: mailto:peeps-cooks-nor...@yahoogroups.com You will receive a confirmation of the change of status from Yahoo. You may subscribe to any of our other lists by going to: http://for-the-people.com Click on the E-Mail link near the bottom of the page. You will find subscription and unsubscription links for all our lists, as well as descriptions of the focus for each list. Change settings via the Web (Yahoo! ID required) Change settings via email: Switch delivery to Daily Digest | Switch format to Traditional Visit Your Group | Yahoo! Groups Terms of Use | Unsubscribe Recent Activity a.. 1New Members Visit Your Group Sell Online Start selling with our award-winning e-commerce tools. Dog Groups on Yahoo! Groups discuss everything related to dogss. Yahoo! Groups Get info and support on Samsung HDTVs and devices. . __,_._,___ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Fw: [BackInStyleRecipes] Rhubarb Crisp
- Original Message - From: Patty To: Undisclosed-Recipient: ;@smtp104.sbc.mail.re3.yahoo.com Sent: Saturday, September 11, 2010 7:19 PM Subject: [BackInStyleRecipes] Rhubarb Crisp Rhubarb Crisp from Bubby's Homemade Pies Rhubarb Crisp 3 pounds rhubarb, sliced in 1/2-inch pieces (6 cups) 3/4 cup sugar 1/4 cup all-purpose flour 1/2 lemon, juiced 2 Tbsp. unsalted butter, melted 1 Tbsp. lemon zest Pinch salt Crisp Topping: 1 1/2 cups packed light brown sugar 3/4 cup all-purpose flour 3/4 cup rolled oats 1/2 cup chopped nuts (optional) 1/2 tsp. salt 1/2 tsp. ground cinnamon 1/8 tsp. ground cloves 1/8 tsp. ground nutmeg 12 Tbsp. (1 1/2 sticks) unsalted butter, melted Preheat the oven to 425 degrees F. Crisp topping: In a large bowl, combine the sugar, flour, oats, nuts (if using), salt, cinnamon, cloves, and nutmeg. Stir until evenly mixed. Add the butter and stir until the combination looks lumpy like gravel. Refrigerate the crumble, covered, until the fruit filling is ready to top. In a large bowl, layer the rhubarb, sugar, flour, lemon juice, butter, zest, and salt. Stir everything together just before scraping into a 11/2-quart dish, 8-inch casserole, or 9-inch glass or ceramic casserole or pie plate (avoid reactive. metal pans). Sprinkle the crisp topping over it, covering all the fruit. Bake the crisp on a lipped baking sheet for 10 to 15 minutes, until the crisp begins to brown. Turn the oven down to 350 degrees F and bake for about 25 minutes more, until the juice is bubbling rapidly and the crisp is nicely browned. Serve warm. Rhubarb Crisp keeps well at room temperature, covered, for a few days. If the topping loses its crispness, refresh it in a 350 degrees F oven for 5 to 10 minutes. Makes one 11/2-quart, 8-inch, or 9-inch crisp Cookbook Digest March/April 2008 __._,_.___ Reply to sender | Reply to group | Reply via web post | Start a New Topic Messages in this topic (1) Recent Activity: Visit Your Group PLEASE NOTE: PLEASE NOTE: If you see a recipe on this site that you would like to share on your own list or another list, we simply ask that you add Found on bakeinstylereci...@yahoogroups.com. Switch to: Text-Only, Daily Digest . Unsubscribe . Terms of Use. __,_._,___ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Fw: [blindrecipeexchange] Favorite Rhubarb Custard Pie
- Original Message - From: Jan Bailey To: blindrecipeexcha...@yahoogroups.com Sent: Tuesday, November 08, 2011 9:28 AM Subject: [blindrecipeexchange] Favorite Rhubarb Custard Pie Favorite Rhubarb Custard Pie 2 c. cut-up rhubarb 1 c. sugar 1 tbsp. cornstarch 2 eggs 1 tbsp. milk Sprinkle or two of nutmeg Slice rhubarb in bottom of pie crust, spread custard mixture over the top. Cover with top pie crust or meringue. Bake at 350 degrees for about 1 hour. [Non-text portions of this message have been removed] __._,_.___ Reply to sender | Reply to group | Reply via web post | Start a New Topic Messages in this topic (1) Recent Activity: Visit Your Group MARKETPLACE Stay on top of your group activity without leaving the page you're on - Get the Yahoo! Toolbar now. Switch to: Text-Only, Daily Digest . Unsubscribe . Terms of Use. __,_._,___ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Fw: [ATreasuryofRecipesoldandnew] Pie- Rhubarb Pie
Pie- Rhubarb Pie Makes 1 8 or 9-inch pie (depending on shallowness of pie plate) PASTRY 11/2 cups plus 2 teaspoons sifted flour 1 scant teaspoon salt 1/4 cup chilled lard 1/4 cup cold water FILLING 2/3 cup sugar 1/4 teaspoon fresh-grated nutmeg 2 teaspoons cornstarch 4 cups (about 1 1/2-2 pounds) fresh rhubarb, cut into 1/2-inch pieces 1 8 or 9-inch pie plate Put 1 1/2 cups sifted flour and the salt into a 2-quart bowl, add the chilled lard, and mix well with a pastry blender or with fingertips. This blend will not be as dry as a butter-mixed pastry. When well blended add all of the water and mix until the water is all absorbed. This will make the dough a bit sticky. Sprinkle over lightly with 2 teaspoons of flour and roll into a ball. Leave to rest in a cool place for about 15 minutes. Separate the dough into two unequal pieces. Roll out the larger piece and place it into a 9-inch pie pan. Roll out the smaller piece and cut it into 3/4-inch strips to form a latticework top crust. Place the strips upon a sheet of wax paper and place it, along with the pastry-lined pie plate, into the refrigerator until needed. When ready to prepare the filling, remove pastry from refrigerator. Mix together well the sugar, nutmeg, and cornstarch. Sprinkle 3 tablespoons of the sugar mixture over bottom of pastry. Mix the rest into the rhubarb and fill the crust. Place on strips in lattice fashion. Moisten rim of bottom crust to help lattice strips adhere to rim of bottom pastry. Place the pie into a preheated 450° oven. This high temperature is important in forming a crispy crust when using very juicy products. If the crust tends to brown too quickly, cut a ring of aluminum foil and place it over the rim of the pie. It is the rim that usually overbrowns. Remove the foil about 10 minutes before the pie is to be removed from the oven. Total cooking time for the pie is 40 minutes. The Taste of Country Cooking by Edna Lewis __._,_.___ Reply to sender | Reply to group | Reply via web post | Start a New Topic Messages in this topic (1) Recent Activity: Visit Your Group Switch to: Text-Only, Daily Digest . Unsubscribe . Terms of Use. __,_._,___ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] unsubscribe
I need to go for a bit sugar I would rather walk with God in the dark than go alone in the light. ~Blessed, Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Summit I.d. mate
I think what Charles is saying is that if the end of the bag is bent, and the bar code happens to be there, the scanner won't read the code. You have to make sure the end is flat so that you can scan the bag properly. I could be wrong on this, but I think this is what he means. - Original Message - From: Allison Fallin afal...@cox.net To: cookinginthedark@acbradio.org Sent: Tuesday, May 22, 2012 3:07 PM Subject: Re: [CnD] Summit I.d. mate What do you mean by So you have to make sure that the end is moved away from the bag. How can you move the end away from the bag when the end is part of the bag? Allison - Original Message - From: Charles Rivard wee1s...@fidnet.com To: cookinginthedark@acbradio.org,Tom Dickhoner tdickho...@fuse.net Date sent: Tue, 22 May 2012 10:27:10 -0500 Subject: Re: [CnD] Summit I.d. mate Sometimes, when trying to scan a bag of, let's say, potato chips, the bar code is placed right near one end of the bag, and the end of the bag is sort of bent so that it blocks the scanner's view of the bag. So you have to make sure that the end is moved away from the bag. I also find that, at times, I am moving the machine a bit too fast, and miss the bar code. And it sometimes works better from a distance of about 8 inches or so. Be careful, though, that there isn't another product nearby that has a bar code that might be picked up by the scanner. When scanning 4 or so bottles of pop, I've found that mistake. It scanned the bottle next to the one I wanted instead of the right one. Oops? --- Be positive! When it comes to being defeated, if you think you're finished, you! are! finished! - Original Message - From: Tom Dickhoner tdickho...@fuse.net To: cookinginthedark@acbradio.org Sent: Tuesday, May 22, 2012 6:04 AM Subject: Re: [CnD] Summit I.d. mate I have some trouble with scanning as well. you have to kind of play around with it. You have to move the scanner, and you have to turn the box or can different ways to get a reading. This might also help you. If you scan a box or package, and there is no reading you won't get a beep or speech. This is because there is no bar code. Not all packages have a bar code. If you hear product information is not available, this means that there is a bar code, but the product isn't in the data base. I hope this helps. Tom Dickhoner from Cincinnati, Ohio - Original Message - From: Allison Fallin afal...@cox.net To: Cooking in the Dark cookinginthedark@acbradio.org Sent: Wednesday, May 09, 2012 9:48 PM Subject: [CnD] Summit I.d. mate Hi everyone, We just got our Summit IddD mate and we like it, but we're having trouble with scanning. I've tried to scan a cereal box and I can't get it to show a reading, let alone read the package info. Any tips and tricks by those of you who use it would be appreciated. Is it better to move the scanner or the thing to be scanned? Thanks for any help. Allison Fallin ___ 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
