Re: [CnD] OT; Gina up date
Good news! I am continually praying and she has more rounds of chemo to arrest this monster. Let two! grins! grow! where one! grouch! was before! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Steve and Gina Stewart Sent: Thursday, October 25, 2012 9:26 PM To: cookinginthedark Subject: [CnD] OT; Gina up date we have some good news. Gina cancer is better. she still have a little spot in liver, and some in her chest wall. hopeful three or four months to go. STEVE and GINA STEWART CnD MODERATOR ATTHEMARKET 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] OT; Gina up date
Wonderful news!! God is good and hears our prayers. Thanks for the phone call too, Steve. Always good to hear from you. Hugs, Katie TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: "Steve and Gina Stewart" To: "cookinginthedark" Sent: Thursday, October 25, 2012 9:26 PM Subject: [CnD] OT; Gina up date we have some good news. Gina cancer is better. she still have a little spot in liver, and some in her chest wall. hopeful three or four months to go. STEVE and GINA STEWART CnD MODERATOR ATTHEMARKET 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] Peapod's checkout process is ruined for blind people
If they have one try the mobile version. - Original Message - From: "Tom Dickhoner" To: ; "Kathy Brandt" Sent: Thursday, October 25, 2012 12:14 PM Subject: Re: [CnD] Peapod's checkout process is ruined for blind people Kathy, you are absolutely right on this one. I agree with you entirely on this one. I started doing online banking just over a year ago to pay my bills, make deposits, etc. I could add payees, make payments, delete payees all very easily. Fifth Third Bank wanted to make it more user-friendly to the sighted. I even called the bank expressing my concerns as to how this might affect people who are blind and using screen-reading software. Sure enough, It did make it very difficult to do my banking. I placed many calls to the bank, people were going to contact me, but I heard nothing. My story ends somewhat happily, but not completely happy. I used a different web browser. I can do my banking, but it isn't easy. These websites should be left alone, or, better yet, have a link on the site that would allow you to do business as you always have without disrupting other people. Tom Dickhoner from Cincinnati, Ohio - Original Message - From: "Kathy Brandt" To: Cc: "Patsy Harlan" ; "Gary" ; "DC Night Out Email List Moderator" ; ; "Shirley Messman" ; ; "FriendBrideWife" ; "John McCann" ; "David Poehlman" Sent: Wednesday, October 24, 2012 10:17 PM Subject: [CnD] Peapod's checkout process is ruined for blind people I was really REALLY upset when I discovered I could no longer enter on what used to be a 'delivery slot' link. There isn't even a check box to check by whatever time is wanted; it just says 'select', but it's not a link that can be entered on, or there isn't a box that could be check by the word 'select'. Why did something that worked have to be changed? Please implement one of my suggestions to fix this. I'm totally blind and using a screen reader; I had always valued that Peapod was as accessible as it, now I have to say, __USED to be. It's all very good that a customer service rep completed the checkout process for me this time, but I might want to shop when there isn't somebody to do this for me; checking out independently is something I should be able to do, like I used to be able to. Did you even run this past any blind testers who would be using screen readers? I'd please appreciate your prompt attention to this matter. I'm informing other people who have used your service and/or who would be interested in knowing about this. Kathy Brandt ___ 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] Need recipes using apples and cake mix
I have apples and a cake mix I need to use. I would like recipes using apples with a cake mix. Thanks for any help. Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Need recipes using apples and cake mix
Hi Nancy, I have used apples with cakes before. I peel and grate them into the batter. Depending on the flavor of the cake, you might wish to use a little extra spice, I prefer cinnamon, and you should reduce the oil in the recipe. I cut it in half. Generally, I will use two small apples or one large one. If you want noticeable pieces of apple, dice them instead of grating. Carol On 10/26/2012 7:47 AM, williams4895 wrote: I have apples and a cake mix I need to use. I would like recipes using apples with a cake mix. Thanks for any help. Nancy ___ 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] Apple Sour Cream Cake recipe
Apple Sour Cream Cake recipe 1 (18.25 ounce) box yellow cake mix (with pudding) 1/2 cup margarine, softened 1 cup flaked coconut 1 egg 1/2 cup granulated sugar Cinnamon, to taste 1 cup sour cream 3 large green apples, peeled and sliced Combine cake mix and softened margarine. Mix until pea-size consistency (like pie crust); add coconut and mix well. Pat mixture in bottom of 13 x 9-inch baking dish. Bake for 10 minutes at 350 degrees F. While cake is still warm, cut in half, then in quarters and lift with spatula to loosen bottom from the pan (but do not remove from pan). Stand apple slices, large side up, close together on cake. Mix 1/4 cup sugar and cinnamon and sprinkle over apples. In another bowl, mix remaining sugar, egg and sour cream. Drizzle over apples and cake. Bake at 375 degrees F for 30 minutes. Makes 8 to 10 servings. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Apple Spice Custard Cake recipe
Apple Spice Custard Cake recipe 1 (18.25 ounce) box spice cake mix 2 medium size all-purpose apples, pared, cored and finely chopped 1 (14 ounce) can sweetened condensed milk 1 (8 ounce) container sour cream, at room temperature 1/4 cup ReaLemon lemon juice from concentrate Ground cinnamon Heat oven to 350 degrees F. Grease well and flour a 13 x 9-inch baking pan. Prepare cake mix as package directs; stir in apples. Pour into prepared baking pan. Bake 30 minutes or until wooden pick inserted near center comes out clean. Meanwhile, in medium bowl, combine sweetened condensed milk, sour cream and ReaLemon juice. Remove cake from oven; spread cream mixture over top. Return to oven; bake 10 minutes longer or until set. Sprinkle with cinnamon. Cool. Garnish as desired. Refrigerate leftovers. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] EASYFRESH APPLE UPSIDE DOWN CAKE
EASYFRESH APPLE UPSIDE DOWN CAKE 1 pkg. yellow cake mix 3 apples, peeled and sliced thin 2 tbsp. cinnamon 1/2 tsp. nutmeg 1/2 cube butter 1 c. chopped pecans 3/4 c. brown sugar 3 tbsp. Red Hots candies 1. Pour melted butter in rectangle baking dish. 2. Toss apples with cinnamon and nutmeg, coating evenly. 3. Spread red hots evenly over butter in pan. 4. Sprinkle nuts, then apples, then all of the brown sugar over apples. 5. Prepare cake batter as per package instructions. 6. GentlyPour batter over apple mixture. 7. Bake in preheated oven at 350 degrees for 30 to 45 minutes or until done when tested. 8. Remove from oven, set for 5 minutes only, then invert on serving plate, carefully. 9. I have also used a spice cake mix and a strawberry cake mix. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Egg-custard pie
As the subject said, I'm looking for a good Egg-custard pie recipe. Please post if you have one. Thanks, Kerry ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Easy Apple Kuchen recipe
Easy Apple Kuchen recipe 1 (18.25 ounce) box yellow cake mix 1/2 cup margarine 1/2 cup coconut 1 can unsweetened Comstock apples 1/2 cup granulated sugar 1 teaspoon cinnamon 1 egg 1 cup sour cream Mix cake mix, margarine and coconut until crumbly, then press into a 13 x 9-inch pan. Bake at 350 degrees F for 10 minutes. Remove from oven. Drain all the juice from the apples, and arrange them on the crust. Mix sugar and cinnamon and sprinkle over apples. Beat together the egg and sour cream. Drizzle over apples. Bake at 350 degrees F for 25 minutes. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] OT; Gina up date
glad to hear the good news. My mother is battling terminal cancer right now. Sent from my iPhone On Oct 25, 2012, at 10:26 PM, "Steve and Gina Stewart" wrote: > we have some good news. Gina cancer is better. she still have a little spot > in liver, and some in her chest wall. hopeful three or four months to go. > > STEVE and GINA STEWART > CnD MODERATOR > ATTHEMARKET 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] OT; Gina up date
Thanks for the update and we will keep praying. I pray that God will continue to wrap His arms around you and comfort you while He is offering healing. Mike -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Steve and Gina Stewart Sent: Thursday, October 25, 2012 10:26 PM To: cookinginthedark Subject: [CnD] OT; Gina up date we have some good news. Gina cancer is better. she still have a little spot in liver, and some in her chest wall. hopeful three or four months to go. STEVE and GINA STEWART CnD MODERATOR ATTHEMARKET 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] chickle... chicken tikka, or chicken Milanese, maybe?
Do you have a recipe for any of these great sounding dishes? I am sure hungry now. Mike -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jamey Cook Sent: Thursday, October 25, 2012 11:00 PM To: cookinginthedark Subject: Re: [CnD] chickle... chicken tikka, or chicken Milanese, maybe? Hi Jerri, what you are describing with pounding out, then breading and frying the chicken breasts sounds like chicken Milanese. Ironically, chiccle, spelled c h i c l e, is Spanish for chewing gum. :-) I don't know what chicken Tikka is exactly, but it sort of sounds the same... Chicken Milanese is easy to make, and either chicken or steak Milanese is often served at Mexican restaurants on a sandwich, or as a platter. At Italian restaurants, it becomes a dish like the chicken Parmesan, and that sort of thing, where they pile sauce, cheese, and maybe some cooked veggies on top. In the Mexican variety, it can be slightly messy to eat, because with the steak at least, they tend to use cheaper cuts of meat and maybe not to cut it up into bite-sized pieces. At my local taqueria, they pile on beans, lettuce, tomato, avocado, jalapenos, and queso fresco, this incredible soft farm cheese--either served on a hoagie bun or accompanied by tortillas. I rarely eat beef, but this is so delicious, I allow myself steak Milanese every once in a while as a treat. Oops, I went rambling down memory lane again! :-) Hope this helps, Jamey ___ 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] OT; Gina up date
You are both in my prayers. - Original Message - From: "jody milisavic1" <1973j...@gmail.com> To: Sent: Friday, October 26, 2012 6:13 AM Subject: Re: [CnD] OT; Gina up date glad to hear the good news. My mother is battling terminal cancer right now. Sent from my iPhone On Oct 25, 2012, at 10:26 PM, "Steve and Gina Stewart" wrote: we have some good news. Gina cancer is better. she still have a little spot in liver, and some in her chest wall. hopeful three or four months to go. STEVE and GINA STEWART CnD MODERATOR ATTHEMARKET 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 - No virus found in this message. Checked by AVG - www.avg.com Version: 2012.0.2221 / Virus Database: 2441/5353 - Release Date: 10/25/12 Woman is 53 But Looks 25 Mom reveals 1 simple wrinkle trick that has angered doctors... http://thirdpartyoffers.juno.com/TGL3141/508a91a0d1e6d119e5b33st01vuc ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Just discovered Pepperplate
Hi all, I wanted to recommend a service my sister stumbled upon and recommended I try out. The website is www.pepperplate.com and there are accompanying iOS, Android, and Kindle apps (though I can only speak to the accessibility of the iOS app). The site offers recipe storage with syncing to any apps you use, as well as menu planning and shopping lists. I have so far only used it for recipes, but that has been wonderful. My sister has a new pie crust recipe, which is pretty much the best, flakiest crust ever invented yet uses no butter, and she sent it to me as a link. No typing everything out or trying to use Dropbox to put in on my iPod; I just clicked the link in her email, clicked the add button on the resulting page, and my iPod had the recipe even though I had done the adding on my computer. The whole thing is free, so if you want a computerized solution to recipe management and sharing, I really recommend giving it a try. If more people on this list started using it, other use rs could very easily get recipes just by clicking twice (well, pressing enter - you know what I mean) instead of the copy/paste/edit we currently go through only to end up with the recipe in just one place. Note: when you sign up, you have to agree to the terms and privacy conditions. Normally this would just be a checkbox, but the site uses a picture instead. I had to route the mouse cursor to the image and click before it would let me continue; pressing space or enter did not work. Also, the password fields behaved oddly, but took my password just the same. Just a couple things to watch for. Have a great day, Alex (msg sent from Mac Mini) mehg...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chickle?
Hi Jeri When I fry chicken, I run it under cold water then pat it with a paper towel and I don't use bread crumbs. What I do is put flour, pakrica a little bit of salt and pepper and mix it all up in a bowl, put the chicken it and shake it up untill the chicken is well coated and then I either fry it or bake it. It tasted delicous. Hope this helps. Linda - Original Message - From: "kerry Friddell" To: Sent: Thursday, October 25, 2012 5:52 PM Subject: Re: [CnD] Chickle? You should always pat the meat dry with a paper towel before breading. This will help keep it from falling off. Kerry - Original Message - From: "Jeri Milton" To: Sent: Thursday, October 25, 2012 4:34 PM Subject: Re: [CnD] Chickle? Hi Mike. Thanks for the tips and that does sound very good. Now, I have another question. I have pan fried chicken brests before, but the breading always falls off. Could I have the heat too high or even not high, enough? I always do the egg wash and then the breading. Thanks, Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and jean Sent: Thursday, October 25, 2012 12:45 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Chickle? I have never heard of this particular recipe. however, if you want a moist delicious way to fix chicken breasts, take several boneless, skinless chicken breasts. Slightly beat the breasts to flatten each one. Beat two or three eggs in a bowl. Dip each breast in the egg, then roll it in Japanese or Oriental bread crumbs. Then fry the breast in about 1/8 inch of vegetable oil in a large skillet. I have never really timed this, however, I think that about 6 or 7 minutes on each side would be enough. The time is questionable. The crumbs really keep the moisture in the chicken. Mike -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Desi Noller Sent: Thursday, October 25, 2012 1:39 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Chickle? Hi Jeri, I Googled Chickle and couldn't find any reference to cooking or recipes. Could you give more details? Could it be called something else? Desi - Original Message - From: Jeri Milton To: cookinginthedark@acbradio.org Date: Wednesday, October 24, 2012 6:58 pm Subject: Re: [CnD] Chickle? Ok thank you Lora for letting me know. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett Sent: Wednesday, October 24, 2012 7:54 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Chickle? It did go through but I have never heard of that meal. Lora - Original Message - From: "Jeri Milton" To: Sent: Wednesday, October 24, 2012 10:35 PM Subject: [CnD] Chickle? > Hi. I sent this once but I don't know if it went through. Has anyone ever > heard of a chicken dish called Chickle or Chicksle? > > > > Jeri > > ___ > 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 ___ 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] Just discovered Pepperplate
Hello Alex, If it's not too much trouble, I for one would like to see that pie crust recipe. I keep telling myself that some day I'm going to try to make it from scratch instead of buying it ready made. thank you so much, Nancy Martin - Original Message - From: "Alex Hall" To: Sent: Friday, October 26, 2012 12:25 PM Subject: [CnD] Just discovered Pepperplate Hi all, I wanted to recommend a service my sister stumbled upon and recommended I try out. The website is www.pepperplate.com and there are accompanying iOS, Android, and Kindle apps (though I can only speak to the accessibility of the iOS app). The site offers recipe storage with syncing to any apps you use, as well as menu planning and shopping lists. I have so far only used it for recipes, but that has been wonderful. My sister has a new pie crust recipe, which is pretty much the best, flakiest crust ever invented yet uses no butter, and she sent it to me as a link. No typing everything out or trying to use Dropbox to put in on my iPod; I just clicked the link in her email, clicked the add button on the resulting page, and my iPod had the recipe even though I had done the adding on my computer. The whole thing is free, so if you want a computerized solution to recipe management and sharing, I really recommend giving it a try. If more people on this list started using it, other use rs could very easily get recipes just by clicking twice (well, pressing enter - you know what I mean) instead of the copy/paste/edit we currently go through only to end up with the recipe in just one place. Note: when you sign up, you have to agree to the terms and privacy conditions. Normally this would just be a checkbox, but the site uses a picture instead. I had to route the mouse cursor to the image and click before it would let me continue; pressing space or enter did not work. Also, the password fields behaved oddly, but took my password just the same. Just a couple things to watch for. Have a great day, Alex (msg sent from Mac Mini) mehg...@gmail.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
Re: [CnD] SPAM: Re: Just discovered Pepperplate
Hi Nancy, What brand of pie crust do you buy or do you buy the entire prepared pie? Thanks. Susan -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin Sent: Friday, October 26, 2012 4:23 PM To: cookinginthedark@acbradio.org Subject: SPAM: Re: [CnD] Just discovered Pepperplate Hello Alex, If it's not too much trouble, I for one would like to see that pie crust recipe. I keep telling myself that some day I'm going to try to make it from scratch instead of buying it ready made. thank you so much, Nancy Martin - Original Message - From: "Alex Hall" To: Sent: Friday, October 26, 2012 12:25 PM Subject: [CnD] Just discovered Pepperplate Hi all, I wanted to recommend a service my sister stumbled upon and recommended I try out. The website is www.pepperplate.com and there are accompanying iOS, Android, and Kindle apps (though I can only speak to the accessibility of the iOS app). The site offers recipe storage with syncing to any apps you use, as well as menu planning and shopping lists. I have so far only used it for recipes, but that has been wonderful. My sister has a new pie crust recipe, which is pretty much the best, flakiest crust ever invented yet uses no butter, and she sent it to me as a link. No typing everything out or trying to use Dropbox to put in on my iPod; I just clicked the link in her email, clicked the add button on the resulting page, and my iPod had the recipe even though I had done the adding on my computer. The whole thing is free, so if you want a computerized solution to recipe management and sharing, I really recommend giving it a try. If more people on this list started using it, other use rs could very easily get recipes just by clicking twice (well, pressing enter - you know what I mean) instead of the copy/paste/edit we currently go through only to end up with the recipe in just one place. Note: when you sign up, you have to agree to the terms and privacy conditions. Normally this would just be a checkbox, but the site uses a picture instead. I had to route the mouse cursor to the image and click before it would let me continue; pressing space or enter did not work. Also, the password fields behaved oddly, but took my password just the same. Just a couple things to watch for. Have a great day, Alex (msg sent from Mac Mini) mehg...@gmail.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
Re: [CnD] Just discovered Pepperplate
Sure, I'll send it in a new thread. I have to say, my first thought when I tried it was: "Wow, it's a bought crust!" Unlike other crusts that require use of a blender, cold butter, and a lot of patience, this one needs just oil. I have not made it personally, but I am told it is faster, easier, and a bit healthier than crusts that use cold butter to be flaky. On Oct 26, 2012, at 5:22 PM, "Nancy Martin" wrote: > Hello Alex, > If it's not too much trouble, I for one would like to see that pie crust > recipe. I keep telling myself that some day I'm going to try to make it from > scratch instead of buying it ready made. > thank you so much, > Nancy Martin > > - Original Message - > From: "Alex Hall" > To: > Sent: Friday, October 26, 2012 12:25 PM > Subject: [CnD] Just discovered Pepperplate > > > Hi all, > I wanted to recommend a service my sister stumbled upon and recommended I > try out. The website is www.pepperplate.com and there are accompanying iOS, > Android, and Kindle apps (though I can only speak to the accessibility of > the iOS app). The site offers recipe storage with syncing to any apps you > use, as well as menu planning and shopping lists. I have so far only used it > for recipes, but that has been wonderful. My sister has a new pie crust > recipe, which is pretty much the best, flakiest crust ever invented yet uses > no butter, and she sent it to me as a link. No typing everything out or > trying to use Dropbox to put in on my iPod; I just clicked the link in her > email, clicked the add button on the resulting page, and my iPod had the > recipe even though I had done the adding on my computer. The whole thing is > free, so if you want a computerized solution to recipe management and > sharing, I really recommend giving it a try. If more people on this list > started using it, other use > rs could very easily get recipes just by clicking twice (well, pressing > enter - you know what I mean) instead of the copy/paste/edit we currently go > through only to end up with the recipe in just one place. > Note: when you sign up, you have to agree to the terms and privacy > conditions. Normally this would just be a checkbox, but the site uses a > picture instead. I had to route the mouse cursor to the image and click > before it would let me continue; pressing space or enter did not work. Also, > the password fields behaved oddly, but took my password just the same. Just > a couple things to watch for. > > > Have a great day, > Alex (msg sent from Mac Mini) > mehg...@gmail.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 Have a great day, Alex (msg sent from Mac Mini) mehg...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] easiest pie crust ever
Hi all, My sister got this from a lady at her college and it is, quite simply, the best pie crust ever. It's flaky, good, and just what a pie crust should be. However, it does not require messing with cold butter, blenders, and all the bother a regular home-made crust can be. Easy, less fat, and amazing in taste and texture... I should sell this stuff! Yield: two 9-inch single crusts or one 9-inch double crust Ingredients: 2 cups all-purpose flour 2/3 cup canola oil pinch of salt 5-6 tablespoons water Procedure: 1. Mix all ingredients. 2. Roll out between two pieces of parchment or wax paper. See? Easiest. Pie crust. Ever. Have a great day, Alex (msg sent from Mac Mini) mehg...@gmail.com 2 C All Purpose Flour 2/3 C Canola Oil Pinch of Salt 5 to 6 T Water INSTRUCTIONS Mix all ingredients, divide in half and roll out between two sheets of parchment paper. NOTES 2 C All Purpose Flour 2/3 C Canola Oil Pinch of Salt 5 to 6 T Water INSTRUCTIONS Mix all ingredients, divide in half and roll out between two sheets of parchment paper. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] easiest pie crust ever
Try cold milk instead of water and you can also roll it out between 2 pieces of plastic wrap. I use just a little more oil. By the way, just roll out half the dough at a time. - Original Message - From: "Alex Hall" To: Sent: Friday, October 26, 2012 3:19 PM Subject: [CnD] easiest pie crust ever Hi all, My sister got this from a lady at her college and it is, quite simply, the best pie crust ever. It's flaky, good, and just what a pie crust should be. However, it does not require messing with cold butter, blenders, and all the bother a regular home-made crust can be. Easy, less fat, and amazing in taste and texture... I should sell this stuff! Yield: two 9-inch single crusts or one 9-inch double crust Ingredients: 2 cups all-purpose flour 2/3 cup canola oil pinch of salt 5-6 tablespoons water Procedure: 1. Mix all ingredients. 2. Roll out between two pieces of parchment or wax paper. See? Easiest. Pie crust. Ever. Have a great day, Alex (msg sent from Mac Mini) mehg...@gmail.com 2 C All Purpose Flour 2/3 C Canola Oil Pinch of Salt 5 to 6 T Water INSTRUCTIONS Mix all ingredients, divide in half and roll out between two sheets of parchment paper. NOTES 2 C All Purpose Flour 2/3 C Canola Oil Pinch of Salt 5 to 6 T Water INSTRUCTIONS Mix all ingredients, divide in half and roll out between two sheets of parchment paper. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark - No virus found in this message. Checked by AVG - www.avg.com Version: 2012.0.2221 / Virus Database: 2441/5355 - Release Date: 10/26/12 Woman is 53 But Looks 25 Mom reveals 1 simple wrinkle trick that has angered doctors... http://thirdpartyoffers.juno.com/TGL3141/508b0dd57dec7dd36d77st02vuc ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Duncan Hines Blueberry Cream Cake
Okay, I tried to make this, and after I had made the layers and cooled them and prepared to put the filling on, the whole cake kind of just split down the middle...So, I thought I'd only use two, and the next one did the same thing!...I made more filling and kind of stuck it together with it, but needless to say, it looked incredibly weird...But, it was deliscious...Does anyone know what happened?...I really have to get better at this...(sigh) On 10/25/12, marilyn deweese wrote: > Duncan Hines Blueberry Cream Cake > > 1 (18.25 ounce) box Duncan Hines butter cake mix > 1 (13 1/2 ounce) container Cool Whip > 1/2 cup confectioners' sugar > 1/2 cup granulated sugar > 8 ounces cream cheese > 1 cup blueberry pie filling > > Mix cake mix according to directions on box and bake in 3 or 4 layers. > > While cake cools, mix Cool Whip, sugar, cream cheese and confectioners' > sugar together. After cake is completely cooled, ice middle of cake with > Cool Whip mixture and some of the blueberry pie filling. Repeat for next 2 > or 3 layers. Ice sides and top of cake, leaving icing a little higher around > the outside of the top layer. Place blueberry pie filling on top. From > Jackie. > ___ > 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] Can someone pls re post?
There was a message sent to the list a couple of weeks ago with a bunch of pumpkin bar recipes. Can someone re post it for me please? Kind regards, Angela ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chef Jeenas food recipes: Easy egg custard recipe
Chef Jeenas food recipes: Easy egg custard recipe Pastry ingredients 8oz Plain Flour 4oz Butter/Margarine approx 1 oz White Sugar Pinch Salt (optional) Little Cold Water Egg custard filling 1/2 Pint/300ml Milk (full fat) 2 Tbsp White Sugar 2 Medium Eggs Grated Nutmeg How to make pastry Mix flour, sugar and salt(optional) together in a bowl. Add margarine to the bowl and start to rub it all together using your thumbs and fingertips, keep doing this until your mixture looks like bread crumbs. Keep adding a little cold water to your mixture until it forms a dough. Make sure only a tiny amount of water is added at a time - mix well between adding each drop of water - pastry needs very little liquid. On a floured top divide the pastry into four even pieces. Grease and flour 4 small ramekin oven pots. Roll each piece out to be larger than the oven pots in size, do not roll it out too thick but be sure it is not too thin. Approximately one centimetre in thickness but use your own judgment for your sized oven dishes. Place each rolled out pastry into the oven pots. Gently push the pastry down into the middle and make the pastry as even as possible up the sides. The pastry will over flow the oven pots. Gently and loosely wrap each one up in plastic wrap and place into your fridge while you cook the egg custard filling. For the egg custard filling Place two eggs into a bowl/jug and whisk, an electric whisk is not necessary. Preferably in a heavy based pan bring the 1/2 pint of milk and sugar to the boil then switch off. Gently add milk to the eggs stiring all the time to stop the egg curdling. You should be left with an almost runny type custard. Leave the custard to cool a little the temperature should be neither hot nor cold. If you pour the custard into a flat dish this helps it cool a lot quicker. When egg custard filing is cooled enough take the pastry pots out of the fridge and discard the plastic wrap. If the egg custard filling is not already in a jug, pour it into a jug here. Pour an even amount of custard into each pastry case. Take a small knife and gently cut off the excess pastry from the egg custards. It is easier if you gently lean your knife edge onto the outer oven pot as you do it. Grate fresh nutmeg on top of the egg custards , this helps them to set - only a little nutmeg is needed. You can use the powdered nutmeg also. The egg custards are ready for the oven. Place the egg custards ont o the middle shelt of a hot oven at 170-180C. Bake for 30-40 minutes. To check if the egg custards are ready use the back of a spoon or your finger(only if your used to the hot touch) if they feel firm they are ready. The pastry should be pale golden/golden brown, the egg custard filling can go a little golden brown on top this is normal, sometimes it doesn't this also is fine. Take the custards out of the oven and place onto a cooling rack. Once cooled a little you should be able to quickly tip the custards out of the oven pot, if still hot use a tea towel. Place onto your cooling rack. You can try eating them warm if you like, but the true way to eat an egg custard is to leave them to cool down and then place them in the fridge to go cold. Make sure you wrap them in plastic wrap or cover them when they are in your fridge. Egg custards are a great dessert to eat, they can be made the night before. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
