Re: [CnD] autumn dump cake
Apples on hamburgers? That is interesting. Do they do anything to tenderize the meat or just give a nice flavor? -Original Message- From: Dawnelle Sent: Saturday, May 04, 2013 2:28 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] autumn dump cake You can find apple slices in a jar. I buy them to use when I bake hamburgers--laying a slice of apple on each burger. Dawnelle - Original Message - From: Colleen hers...@bresnan.net To: cookinginthedark@acbradio.org Sent: Thursday, May 02, 2013 2:29 PM Subject: [CnD] autumn dump cake I would love to make this cake but I can’t find canned apples anywhere. Any ideas? Colleen AUTUMN DUMP CAKE 1 box spice cake mix 2 cans sliced apples, undrained (not pie filling) 1 stick margarine or butter, melted 1/2 cup chopped pecans In a 9x13 inch cake pan, dump in apples and spread evenly. Sprinkle with dry spice cake mix. Pour melted margarine all over dry mix. Top with chopped pecans. Bake at 375 degrees for about 40 minutes or until bubbly. Serve warm with vanilla ice cream. If you're lucky enough to be Irish, you're lucky enough! ___ 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] (no subject)
You are coming through clear. Becky -Original Message- From: Becky Sent: Saturday, May 04, 2013 4:23 PM To: Cooking Subject: [CnD] (no subject) Hy this is a test to see if my messages r going through. Thanks Rebecca Sent from my iPhone ___ 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] (no subject)
Messages are going through. There's just very little activity on the list. I'm beginning to think that a lot of people have dropped off. Everybody spread the word that we're still here! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of rebecca manners Sent: Tuesday, May 07, 2013 4:57 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] (no subject) You are coming through clear. Becky -Original Message- From: Becky Sent: Saturday, May 04, 2013 4:23 PM To: Cooking Subject: [CnD] (no subject) Hy this is a test to see if my messages r going through. Thanks Rebecca Sent from my iPhone ___ 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] Receiving Messages
Debra Peining is right. I don't think the list is at all quiet. I keep getting a lot of recipes from everybody who sends them. I can't save them all. The list is definitely very much alive and well once again. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] (no subject)
Actually, what I'm saying is that I do think the list has been quiet, especially compared to what it was before we changed servers. It's kind of refreshing this way, though, and certainly much easier to manage! I've actually had time to look through recipes! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] autumn dump cake
Remember, you are baking the burgers at about 375 degrees. The apples give the burgers a nice taste and you can make a little sauce with the drippings and a little cornstarch if you like. You can serve them off the bun with potatoes and a salad or on the bun with some good cheese and a little mayonnaise. Dawnelle - Original Message - From: rebecca manners rebeccamann...@hotmail.com To: cookinginthedark@acbradio.org Sent: Tuesday, May 07, 2013 5:49 PM Subject: Re: [CnD] autumn dump cake Apples on hamburgers? That is interesting. Do they do anything to tenderize the meat or just give a nice flavor? -Original Message- From: Dawnelle Sent: Saturday, May 04, 2013 2:28 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] autumn dump cake You can find apple slices in a jar. I buy them to use when I bake hamburgers--laying a slice of apple on each burger. Dawnelle - Original Message - From: Colleen hers...@bresnan.net To: cookinginthedark@acbradio.org Sent: Thursday, May 02, 2013 2:29 PM Subject: [CnD] autumn dump cake I would love to make this cake but I can’t find canned apples anywhere. Any ideas? Colleen AUTUMN DUMP CAKE 1 box spice cake mix 2 cans sliced apples, undrained (not pie filling) 1 stick margarine or butter, melted 1/2 cup chopped pecans In a 9x13 inch cake pan, dump in apples and spread evenly. Sprinkle with dry spice cake mix. Pour melted margarine all over dry mix. Top with chopped pecans. Bake at 375 degrees for about 40 minutes or until bubbly. Serve warm with vanilla ice cream. If you're lucky enough to be Irish, you're lucky enough! ___ 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] test.
I received your message just fine. The list is just quiet. -Original Message- From: Cecily Ballenger ballenge...@msn.com Sent: Monday, May 06, 2013 3:18 PM To: cookinginthedark@acbradio.org Subject: [CnD] test. I haven't been getting messages from this list for a while. I want to be sure this goes through. Has anyone been sending messages? Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sherri Crum Sent: Thursday, March 07, 2013 6:52 AM To: cookinginthedark@acbradio.org Subject: [CnD] Several Fudge Recipes Hello, Here are several fudge recipes. Recipes separated with ** #1 Fudge 3-Minute Microwave Fudge Blue Ribbon Fudge Candy Shop Fudge Creamy Peanut Butter Fudge Fiesta Fudge Fudge From Amish Cookbook Jif Peanut Butter Fudge Marshmallow Creme Fudge Michigan Cherry Dark Chocolate Fudge Nestle Very Best Fudge No-Beat Fudge One Bowl Holiday Fudge Superior Fudge ** #1 FUDGE 1 stick butter 1 lb. powdered sugar, sifted 1/2 c. cocoa 1/4 c. milk 1 tsp vanilla 1/2 c. chopped nuts (optional) Put butter in a large bowl and microwave on high 1 minute or until melted. Add sugar, cocoa, milk, and vanilla. Stir until well blended and smooth. Stir in nuts. Press into an 8 inch dish and refrigerate until firm. Cut into squares. ** 3-Minute Microwave Fudge 1 lb. powdered sugar (3 3/4 cups) 1/2 c. cocoa 1 stick margarine 1/4 c. milk 1 tsp vanilla 1/2 c. chopped peanuts (dry roasted) Combine powdered sugar and cocoa in a 2-quart microwave-safe bowl (take care to use the correct size or the margarine won't spread properly). Place margarine on top of mixture. Pour the milk over all. Do not stir! Microwave on HIGH (100 percent ) for 3 minutes. Stir well and add vanilla and peanuts. (We doubled the amount.) Pour into a greased 8-by-8-inch pan. Cool 20 minutes. Cut into squares. Makes 64 pieces ** BLUE RIBBON FUDGE 7 oz. jar marshmallow crème 1 1/2 c. white sugar 2/3 c. evaporated milk 1/4 c. butter 1/4 tsp. salt 12 oz. pkg. semi-sweet chocolate chips 1/2 c. chopped nuts, optional 1 tsp. vanilla In medium saucepan, combine marshmallow crème, sugar, evaporated milk, butter and salt. Over moderate heat, bring to a boil, stirring constantly. Boil 5 minutes, remove from heat. Add chocolate chips and stir until chips are melted and mixture is smooth. Add nuts and vanilla. Pour into a greased or foil lined 8 inch square pan. Chill until firm. Makes 2 1/4 pounds. Will keep for about 1 month in refrigerator. ** Candy Shop Fudge 1 lb. bittersweet chocolate or 2 pkgs (8 oz each) semisweet chocolate, coarsely chopped 1 14-oz. can sweetened condensed milk 1 c. walnuts, coarsely chopped 1 tsp vanilla 1/8 tsp salt Line 8 x 8 metal baking pan with plastic wrap. Smooth out wrinkles. In heavy 2-quart saucepan, heat chocolate and condensed milk over medium-low heat until chocolate melts. Stir constantly. Remove saucepan from heat. Stir in walnuts, vanilla, and salt. Do Not Overmix. Spoon chocolate mixture into prepared pan. Spread evenly. Refrigerate until firm. Remove fudge from pan. Cut into bars. Yield: about 36 pieces. ** CREAMY PEANUT BUTTER FUDGE 2 c. sugar 2/3 c. milk 3/4 c. smooth peanut butter 3/4 c. marshmallow cream 1/4 c. butter or margarine Combine sugar and milk in a saucepan; cook to soft ball stage. Remove from heat; add remaining ingredients, mixing well. Pour into a buttered 8x8x2-inch dish. Allow to cool before cutting into squares. ** FIESTA FUDGE 2-1/2 cups sugar 3/4 cup margarine 2/3 cup (5.5-oz. can) evaporated milk 1/2 tsp. salt 1-1/2 cup creamy peanut butter 1 (7-oz.) jar marshmallow creme 1 tsp. vanilla 1-1/2 c. MM's plain OR peanut chocolate candies Combine sugar, margarine, milk and salt in heavy 3 quart saucepan; bring to full rolling boil over high heat, stirring constantly. Continue boiling over medium heat for 5 minutes, stirring constantly. Remove from heat, stir in peanut butter until melted. Add marshmallow creme and vanilla; beat until well blended. Fold in candies; immediately spread into greased 13x9-in. baking pan. Cool at room temperature; cut into squares. Makes about 3 pounds. ** Fudge from Amish Cookbook 18 oz. chocolate chips 1 can Eagle Brand milk pinch of salt 3/4 c. nuts 2 tbsp butter or margarine 1 1/2 tsp vanilla In heavy saucepan, over low heat, melt chips and Eagle Brand milk. Remove from heat, and add remaining ingredients. Pour into 9 inch square pan. Chill a few hours, then cut into squares. ** Jif® Peanut Butter Fudge Crisco® Original No-Stick Cooking Spray 3 cups granulated sugar 1/2 cup butter or margarine 2/3 cup PET® Evaporated Milk 1 2/3 cups Jif® Creamy Reduced Fat Peanut Spread 1 (7 ounce) jar marshmallow creme 1 teaspoon vanilla Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-stick cooking spray. Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil. Boil 5
Re: [CnD] test.
-Original Message- From: Cecily Ballenger ballenge...@msn.com Sent: Monday, May 06, 2013 3:18 PM To: cookinginthedark@acbradio.org Subject: [CnD] test. I haven't been getting messages from this list for a while. I want to be sure this goes through. Has anyone been sending messages? Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sherri Crum Sent: Thursday, March 07, 2013 6:52 AM To: cookinginthedark@acbradio.org Subject: [CnD] Several Fudge Recipes Hello, Here are several fudge recipes. Recipes separated with ** #1 Fudge 3-Minute Microwave Fudge Blue Ribbon Fudge Candy Shop Fudge Creamy Peanut Butter Fudge Fiesta Fudge Fudge From Amish Cookbook Jif Peanut Butter Fudge Marshmallow Creme Fudge Michigan Cherry Dark Chocolate Fudge Nestle Very Best Fudge No-Beat Fudge One Bowl Holiday Fudge Superior Fudge ** #1 FUDGE 1 stick butter 1 lb. powdered sugar, sifted 1/2 c. cocoa 1/4 c. milk 1 tsp vanilla 1/2 c. chopped nuts (optional) Put butter in a large bowl and microwave on high 1 minute or until melted. Add sugar, cocoa, milk, and vanilla. Stir until well blended and smooth. Stir in nuts. Press into an 8 inch dish and refrigerate until firm. Cut into squares. ** 3-Minute Microwave Fudge 1 lb. powdered sugar (3 3/4 cups) 1/2 c. cocoa 1 stick margarine 1/4 c. milk 1 tsp vanilla 1/2 c. chopped peanuts (dry roasted) Combine powdered sugar and cocoa in a 2-quart microwave-safe bowl (take care to use the correct size or the margarine won't spread properly). Place margarine on top of mixture. Pour the milk over all. Do not stir! Microwave on HIGH (100 percent ) for 3 minutes. Stir well and add vanilla and peanuts. (We doubled the amount.) Pour into a greased 8-by-8-inch pan. Cool 20 minutes. Cut into squares. Makes 64 pieces ** BLUE RIBBON FUDGE 7 oz. jar marshmallow crème 1 1/2 c. white sugar 2/3 c. evaporated milk 1/4 c. butter 1/4 tsp. salt 12 oz. pkg. semi-sweet chocolate chips 1/2 c. chopped nuts, optional 1 tsp. vanilla In medium saucepan, combine marshmallow crème, sugar, evaporated milk, butter and salt. Over moderate heat, bring to a boil, stirring constantly. Boil 5 minutes, remove from heat. Add chocolate chips and stir until chips are melted and mixture is smooth. Add nuts and vanilla. Pour into a greased or foil lined 8 inch square pan. Chill until firm. Makes 2 1/4 pounds. Will keep for about 1 month in refrigerator. ** Candy Shop Fudge 1 lb. bittersweet chocolate or 2 pkgs (8 oz each) semisweet chocolate, coarsely chopped 1 14-oz. can sweetened condensed milk 1 c. walnuts, coarsely chopped 1 tsp vanilla 1/8 tsp salt Line 8 x 8 metal baking pan with plastic wrap. Smooth out wrinkles. In heavy 2-quart saucepan, heat chocolate and condensed milk over medium-low heat until chocolate melts. Stir constantly. Remove saucepan from heat. Stir in walnuts, vanilla, and salt. Do Not Overmix. Spoon chocolate mixture into prepared pan. Spread evenly. Refrigerate until firm. Remove fudge from pan. Cut into bars. Yield: about 36 pieces. ** CREAMY PEANUT BUTTER FUDGE 2 c. sugar 2/3 c. milk 3/4 c. smooth peanut butter 3/4 c. marshmallow cream 1/4 c. butter or margarine Combine sugar and milk in a saucepan; cook to soft ball stage. Remove from heat; add remaining ingredients, mixing well. Pour into a buttered 8x8x2-inch dish. Allow to cool before cutting into squares. ** FIESTA FUDGE 2-1/2 cups sugar 3/4 cup margarine 2/3 cup (5.5-oz. can) evaporated milk 1/2 tsp. salt 1-1/2 cup creamy peanut butter 1 (7-oz.) jar marshmallow creme 1 tsp. vanilla 1-1/2 c. MM's plain OR peanut chocolate candies Combine sugar, margarine, milk and salt in heavy 3 quart saucepan; bring to full rolling boil over high heat, stirring constantly. Continue boiling over medium heat for 5 minutes, stirring constantly. Remove from heat, stir in peanut butter until melted. Add marshmallow creme and vanilla; beat until well blended. Fold in candies; immediately spread into greased 13x9-in. baking pan. Cool at room temperature; cut into squares. Makes about 3 pounds. ** Fudge from Amish Cookbook 18 oz. chocolate chips 1 can Eagle Brand milk pinch of salt 3/4 c. nuts 2 tbsp butter or margarine 1 1/2 tsp vanilla In heavy saucepan, over low heat, melt chips and Eagle Brand milk. Remove from heat, and add remaining ingredients. Pour into 9 inch square pan. Chill a few hours, then cut into squares. ** Jif® Peanut Butter Fudge Crisco® Original No-Stick Cooking Spray 3 cups granulated sugar 1/2 cup butter or margarine 2/3 cup PET® Evaporated Milk 1 2/3 cups Jif® Creamy Reduced Fat Peanut Spread 1 (7 ounce) jar marshmallow creme 1 teaspoon vanilla Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-stick cooking spray. Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add peanut
[CnD] Smarties Cookies
I was given this recipe by a cousin in Canada. Are there American equivalences for some of the ingredients? Thanks. Smarties Cookies~ 350g/12oz plain flour 1 tsp Bicarbonate of Soda 1tsp baking powder 250g/9oz butter softened 300g/ 10oz caster sugar 1 egg, beaten 1 tsp vanilla extract 4 X 40g boxes Smarties Heat oven to 180C/fan 160C/gas 4. Sift the flour, bicarbonate of soda,baking powder and a pinch of salt into a mixing bowl, then set a side. Cream together the butter and sugar until pale and fluffy, then beat in the egg and vanilla. Gradually beat in the sifted dry ingredients to form a stiff dough. Roll the fough into 20 balls, then place on ungreased baking drays, spaced well apart.(WARNING: THE COOKIES WILL EXPAND LOTS, DO NOT PUT CLOSE TOGETHER!!! ) Press several Smarties into each ball, flattening the ball slightly. Bake for 15 minutes until pale golden brown. Leave on trays 2 minutes and remove to cooling racks to cool completely. Will keep in an airtight tin for up to 5 days Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
