[CnD] Lemon Coolers
Lemon Coolers 2 sticks of butter softened 1/2 cup sugar 1/2 tsp. vanilla extract 1/2 tsp. lemon extract 2 cups All Purpose Flour powdered sugar for rolling cookies in while hot Mix all ingredients except for the powdered sugar. Form cookie dough into one inch ball and flatten slightly. Bake at 350 degrees for fifteen to eighteen minutes. Note: You can use a little lemon aid powder mixed in with the powdered sugar for even more of a lemon flavor on the outside of the cookie. You may also use other extracts instead of lemon such as cherry extract with a little cherry flavored powder with the powdered sugar. I want to try a mint extract for a mint cookie and then dip the cookie in chocolate sort of like a Girl scout thin mint. Yum! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] when to blind bake?
I was just going to post a question about this very thing! I want to make a chicken potpie, using the crust recipe that was previously posted. I like to make homemade pies for the holidays but never know if I should bake the bottom crust for a few minutes before filling it and baking it. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall Sent: Saturday, October 27, 2012 4:46 PM To: cookinginthedark@acbradio.org Subject: [CnD] when to blind bake? Hi all, I recently heard the term "blind bake" in reference to partially cooking a crust so thin fillings will not soften it as they cook. This is about cups, like cherry or lemon, where you line muffin tins with dough and fill them with a custard or filling. The recipe I was looking at, cherry cups, said nothing about this, yet I was told it is a good idea for this sort of dessert. So, two questions: when do you, and when do you not, blind-bake an item, and how long should you cook it if you do blind bake? Thanks. 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
[CnD] talking cooking thermometer
I got a talking cooking thermometer from Amazon that has a pretty wide temperature range, up to at least 500 but the problem I am having is that it takes several seconds for it to get to the actual temperature. Can anyone recommend a talking cooking thermometer that is more responsive? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Country Style Salisbury Steak from Johnny
Country Style Salisbury Steak from Johnny Country Style Salisbury Steak is a novel twist on the diner classic. Our version adds the surprise benefit of mixing veggies right into the patties. Finicky veggie eaters just might have a tasty change of heart when they chow down on this one. Serves: 6 Cooking Time: 20 min 1 1/2 pounds ground beef 1 large onion, finely chopped, divided 1 (8-ounce) can cut green beans, drained and chopped 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon black pepper, divided 3 tablespoons all-purpose flour 1 3/4 cups beef broth 1. In a large bowl, combine ground beef , 1/2 cup chopped onion, the green beans, paprika, garlic powder, salt, and 1/4 teaspoon pepper. Mix well and form into 6 oval-shaped patties. 2. Heat a large nonstick skillet over medium-high heat. Add patties and place remaining chopped onion around them. Cook 10 minutes, turning halfway through the cooking. 3. Meanwhile, in a small bowl, whisk together the flour, beef broth, and remaining 1/4 teaspoon pepper. Add to skillet and bring to a boil. Reduce heat to low and simmer 5 minutes, or until sauce thickens, stirring occasionally. Serve patties topped with sauce. From Sue. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] when to blind bake?
To my knowledge, I blind bake when instructed in the recipe. Or you can also protect the bottom crust (and this goes for pizza crust as well) by sprinkling some breadcrumbs (I'd say not more than a teaspoon) onto the crust before you add the filling that you think might seep through and make it soggy. Or, you may brush the bottom of the crust with oil (just to give it a thin coating) before adding the filling. CB: The Old Leather Bat - Original Message - From: "Alex Hall" To: Sent: Saturday, October 27, 2012 7:46 PM Subject: [CnD] when to blind bake? Hi all, I recently heard the term "blind bake" in reference to partially cooking a crust so thin fillings will not soften it as they cook. This is about cups, like cherry or lemon, where you line muffin tins with dough and fill them with a custard or filling. The recipe I was looking at, cherry cups, said nothing about this, yet I was told it is a good idea for this sort of dessert. So, two questions: when do you, and when do you not, blind-bake an item, and how long should you cook it if you do blind bake? Thanks. 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
