[CnD] Microwave White Chocolate Cake
Microwave White Chocolate Cake I adapted some milk and dark chocolate cake recipes for this one. It's extremely rich and moist. It's really good with a side of raspberries or strawberries. Microwave White Chocolate Cake Note: My microwave is around 1100 watts, so your cooking time will vary based on your microwave. For conventional oven, I'd guess baking at 325 for 70 minutes or so should work. The batter is thick, though, so again YMMV. 1 box white cake mix 1 3 oz. box sugar free white chocolate pudding 1 12 oz. bag white chocolate chips 4 large eggs 3/4 cup vegetable oil 3/4 cup light sour cream Mix cake mix, pudding, and chocolate chips tossing gently. In a separate bowl, combine eggs, oil and sour cream, whisking until completely combined. Slowly add egg mixture to dry ingredients beating until batter is formed. Pour into 10-12 cup silicone or microwave safe Bundt pan and Cook on high for approximately 9 1/2 minutes or until toothpick comes out clean. Let cool for 10-20 minutes before turning onto plate. Sprinkle with powdered sugar if desired. Lisa Belville lisa...@frontier.com missktlab1...@frontier.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Appearance of Microwave Baked Goods
Well generally, yes, I agree. But if I'm serving something to sighted people, I want things to look good because most people don't have high opinions of blind people's cooking abilities. I don't necessarily expect people to see one cake and become completely convinced in our abilities, but hey, it has to start somewhere. grin. Lisa Lisa Belville lisa...@frontier.com missktlab1...@frontier.com - Original Message - From: Charles Rivard wee1s...@fidnet.com To: cookinginthedark@acbradio.org Sent: Thursday, August 29, 2013 9:28 PM Subject: Re: [CnD] Appearance of Microwave Baked Goods If it's fit to serve, it's fit to eat. Or, the other way around. -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: Lisa Belville lisa...@frontier.com To: cookinginthedark@acbradio.org; Kathy Brandt katya20...@comcast.net Sent: Thursday, August 29, 2013 3:57 PM Subject: Re: [CnD] Appearance of Microwave Baked Goods Kathy, that's just it. Mine taste just fine and are always moist and usually done to perfection. I don't normally put anything on most of the ones I make because they're Bundt recipes that are already very moist and flavorful enough without the addition of a topping which is why the idea of it looking different is embarrassing. sigh I guess I'm going to have to find an honest sighted person and ask them to really describe a cake so I know for sure if it's fit to serve. Lisa Lisa Belville lisa...@frontier.com missktlab1...@frontier.com - Original Message - From: Kathy Brandt katya20...@comcast.net To: cookinginthedark@acbradio.org Sent: Thursday, August 29, 2013 2:49 PM Subject: Re: [CnD] Appearance of Microwave Baked Goods I haven't done many cricrowave cakes to know re the appearance, but would say if they're frosted you could get away with them otherwise being ok, unless the texture is off. I've done an oatmeal cake several times in the microwave that's turned out nicely. - Original Message - From: Lisa Belville lisa...@frontier.com To: cookinginthedark@acbradio.org Sent: Thursday, August 29, 2013 12:48 PM Subject: [CnD] Appearance of Microwave Baked Goods Hi, all. I was browsing my old CND folder and found this site for microwave cake recipes. The first thing this site says is that microwave cakes don't always look the same as oven baked cakes. I understand how microwaves and ovens cook and know that no microwave is ever going to give you a nice brown topping. But. . . if I make a chocolate cake and frost it or do a spice Bundt cake and use a powdered sugar covering how different would it look as compared to an oven baked cake? I've used mine to do cakes for a couple of years now and no one has mentioned. .. even under their breath, that the cake looks different, and I come from a pretty outspoken family. Now I'm a bit paranoid. The site the info came from is: http://www.allbakingrecipes.com/baking-recipes/microwave-cakes-bakes/microwave-cakes-bakes.php Lisa Lisa Belville lisa...@frontier.com missktlab1...@frontier.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
[CnD] Appearance of cakes.
Hi, Lisa and List, This has nothing to do with microwave cakes, but I'll share this baking story with you. Years ago I made a coconut cake with a chocolate top for a family gathering. The chocolate top was made by adding cocoa to some of the cake batter and putting it in the bottom of the bundt pan before adding the rest of the batter. Although the cake was not over baked, several people thought it was burned and hesitated to eat it. I don't make this cake any more. As I write this, I am thinking that maybe I should try it again and marble the chocolate batter through the cake. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Oatmeal Cake (microwave)
1 cup quick-cooking oats 1-1/2 cups water 1/2 cup butter , softened 1 cup packed brown sugar 1/2 cup sugar 2 eggs 1-1/2 teaspoons vanilla extract 1-1/3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg TOPPING: 1 cup flaked coconut 1/2 cup chopped nuts 1/2 cup packed brown sugar 1/2 cup milk 1/4 cup butter Dash salt DIRECTIONS In a microwave-safe bowl, combine oats and water. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring once; set aside. In a mixing bowl, cream butter and sugars. Add eggs; beat well. Beat in vanilla and oat mixture. Combine dry ingredients; gradually add to oat mixture and mix well. Pour into a greased 11-in. x 7-in. x 2-in. microwave-safe dish. Shield corners with small triangles of foil.* Microwave, uncovered, at 50% power for 8 minutes. Cook on high for 6 minutes or until when center is touched, cake clings to finger while area underneath is almost dry. Place on a wire rack. Combine topping ingredients in a microwave-safe dish; heat, uncovered, on high for 6-7 minutes or until thicken and bubbly, stirring every 2 minutes. Spread over warm cake. Yield: 8 servings. Editor's Note: Shielding with small pieces of foil prevents overcooking of food in the corners of a square or rectangular dish. Secure foil firmly to dish and do not allow it to touch insides of microwave. This recipe was tested in an 850-watt microwave. Note from me: I did mine in a microwave tube pan in an oven that has a turntable; I don't remember using the foil. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Oatmeal Cake (microwave)
This sounds great! How long did you cook it in the tube pan? Thanks. Colleen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Orange Balls (no bake)
Orange Balls 12-oz. vanilla wafer cookies, crushed 1 c. confectioners' sugar 1/4 c. butter, room temperature 1/2 c. orange juice concentrate, thawed 1/2 tsp vanilla extract 1 c. chopped pecans sifted confectioners' sugar or coconut for coating Combine cookie crumbs and 1 cup confectioners' sugar; blend in butter. Stir in orange juice concentrate; add vanilla and nuts. Shape mixture into balls about the size of walnuts; shake in food storage bag with sifted confectioners' sugar or coconut. Arrange orange balls in single layer on waxed paper-lined cookie sheet; store uncovered overnight in refrigerator for best flavor. Makes about 3 dozen. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] no bake cookies
Oh, that's a really good idea! Thanks for sharing. Blessings, Angela At 10:42 AM 8/30/2013, you wrote: I agree, the recipe posted is a really good one. If the thought of dropping the cooked batter onto waxed paper is intimidating, I saw a version of this recipe recently, where it is spread onto a baking sheet or into a pan and then cut like bars after it has set. I'll look later to see if I have any other no bake cookie recipes. On 8/29/13, Scott Shade fabian...@samobile.net wrote: I've never tried this before, and don't know if I can do it, but, does anyone happen to have a recipe for no bake cookies? I'd love to see if I could make some. Thanks much, Scott ___ 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 bake cookies
I agree, the recipe posted is a really good one. If the thought of dropping the cooked batter onto waxed paper is intimidating, I saw a version of this recipe recently, where it is spread onto a baking sheet or into a pan and then cut like bars after it has set. I'll look later to see if I have any other no bake cookie recipes. On 8/29/13, Scott Shade fabian...@samobile.net wrote: I've never tried this before, and don't know if I can do it, but, does anyone happen to have a recipe for no bake cookies? I'd love to see if I could make some. Thanks much, Scott ___ 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] Spagheti with tomato Basil Sauce
scanned from the Barilla thick spaghetti box: 1 box Barilla® Thick Spaghetti . 1 tablespoon extra virgin olive oil . 1 onion, diced . 4 tablespoons walnuts, chopped Tomato Basil sauce . 1 cup Ricotta cheese . Salt and black pepper to taste . 4 basil leaves, chiffonade Bring a large pot of water to a boil. Meanwhile, in a large skillet, saute onion in olive oil for 3-4 minutes. Add Tomato Basil sauce and 1/2 jar water, bring to a simmer. Add ricotta cheese and stir to combine, cook pasta according to package directions. Drain and toss with the sauce and fresh basil. Add walnuts and saute Season with salt and pepper. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Query About Fresh Pineapple
What do you do? Just say, put them on the George Foreman grill as they are or coat them with something? wonder how long to grill them? Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville Sent: Thursday, August 29, 2013 5:00 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Query About Fresh Pineapple Grilled pineapple is amazing. I like it with a bit of cool whip and a sprinkle of cinnamon, but it's good plain. My sister made some grilled fruit kabobs a few years ago that had peaches and pineapple and the flavor combo was fabulous. Lisa Lisa Belville lisa...@frontier.com missktlab1...@frontier.com - Original Message - From: Sandy warren.san...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Thursday, August 29, 2013 2:37 AM Subject: Re: [CnD] Query About Fresh Pineapple I appreciate the tip; I wonder how grilled pineapple would taste; I would have it with cottage cheese, nice and cold. Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Benjamin Olson Sent: Wednesday, August 28, 2013 11:36 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Query About Fresh Pineapple When you buy a pineapple in the store, you will want to turn it upside down, palms side down on your counter, for no more than three days before you cut it up. This redistribute all of the juices that have been saturating at the bottom of the pineapple. One of the best ways to eat fresh pineapple is to grill it. Cut it into long 5-7 inch spears And grill them for about 6-7 minutes over high heat.. On Aug 28, 2013, at 6:01 PM, Abby Vincent aevinc...@ca.rr.com wrote: aI have a gadget that takes out the core and slices the pineapple in rings. You have to aim it straight down the pineapple, but it works. Abby -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin Sent: Wednesday, August 28, 2013 3:03 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Query About Fresh Pineapple Hi, If memory serves me right, doesn't blind mice megamall sell something for this purpose? Sorry if I'm wrong. Nancy - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org; 'RJ' rjf...@verizon.net Sent: Wednesday, August 28, 2013 3:37 PM Subject: Re: [CnD] Query About Fresh Pineapple I seem to remember that QVC at one time had something for cutting a pineapple. I kept forgetting to buy it, though, so I can't tell you how well it works. I also don't know for sure that they still have them, but that might be worth a try. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy Sent: Wednesday, August 28, 2013 3:26 PM To: cookinginthedark@acbradio.org; 'RJ' Subject: [CnD] Query About Fresh Pineapple I had only bought the canned variety, rings and crushed, and do not care for it! I'd like to try my hand at a fresh pineapple, but have absolutely no clue how to prepare one, starting from bringing it home from the supermarket. Also, is there a gadget to help slice it into rings? Any help is appreciated. Sandy Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ Sent: Tuesday, August 27, 2013 8:52 AM To: Gerry Learry; cookinginthedark@acbradio.org Subject: Re: [CnD] Alfredo sauce This will serve four persons. 1 pound alfredo noodles 8 ounces of cream cheese As much blue cheese to fit your taste if using. I usually will cut chicken breast intotenders and wok them and add to the sauce. If my wife wants shrimps, which I don't eat, I will have her prepare the shrimp and add it to the sauce, after I take what I want out. Will pour the sauce over the alfredo noodles and mix well. The reason of adding the butter to the noodles first, is to stop the sauce from being absorbed by the noodles. - Original Message - From: Gerry Learry lger...@q.com To: cookinginthedark@acbradio.org; RJ rjf...@verizon.net Sent: Monday, August 26, 2013 10:36 PM Subject: Re: [CnD] Alfredo sauce How much cheese? - Original Message - From: RJ rjf...@verizon.net To: citd cookinginthedark@acbradio.org Sent: Sunday, August 25, 2013 10:53 AM Subject: [CnD] Alfredo sauce Alfredo Sauce 1 14 1/2 oz can of chicken stock 1 pint of heavy cream/2 stick of butter, not that yellow stuff. blue cheese or cream cheese, your choice. If I have the blue cheese that is what I use. Heat the chicken broth and melt the butter than the cheese and than the heavy cream. Now if the sauce needs a little thickener in it Mix 3 tablespoon of corn starch in three
[CnD] Grilling Fresh Pineapple on the Foreman Grill!
How long do you grill them on the George? No toppers until they hit your plate, right? Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, August 29, 2013 9:11 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Query About Fresh Pineapple Grilling them on a George Foreman is really easy and they taste great. My favorite way of eating pineapple is any way I can. Crushed, canned rings, fresh cut, I! love! the! stuff!! -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: Benjamin Olson silverbo...@me.com To: cookinginthedark@acbradio.org Sent: Wednesday, August 28, 2013 11:36 PM Subject: Re: [CnD] Query About Fresh Pineapple When you buy a pineapple in the store, you will want to turn it upside down, palms side down on your counter, for no more than three days before you cut it up. This redistribute all of the juices that have been saturating at the bottom of the pineapple. One of the best ways to eat fresh pineapple is to grill it. Cut it into long 5-7 inch spears And grill them for about 6-7 minutes over high heat.. On Aug 28, 2013, at 6:01 PM, Abby Vincent aevinc...@ca.rr.com wrote: aI have a gadget that takes out the core and slices the pineapple in rings. You have to aim it straight down the pineapple, but it works. Abby -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin Sent: Wednesday, August 28, 2013 3:03 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Query About Fresh Pineapple Hi, If memory serves me right, doesn't blind mice megamall sell something for this purpose? Sorry if I'm wrong. Nancy - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org; 'RJ' rjf...@verizon.net Sent: Wednesday, August 28, 2013 3:37 PM Subject: Re: [CnD] Query About Fresh Pineapple I seem to remember that QVC at one time had something for cutting a pineapple. I kept forgetting to buy it, though, so I can't tell you how well it works. I also don't know for sure that they still have them, but that might be worth a try. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy Sent: Wednesday, August 28, 2013 3:26 PM To: cookinginthedark@acbradio.org; 'RJ' Subject: [CnD] Query About Fresh Pineapple I had only bought the canned variety, rings and crushed, and do not care for it! I'd like to try my hand at a fresh pineapple, but have absolutely no clue how to prepare one, starting from bringing it home from the supermarket. Also, is there a gadget to help slice it into rings? Any help is appreciated. Sandy Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ Sent: Tuesday, August 27, 2013 8:52 AM To: Gerry Learry; cookinginthedark@acbradio.org Subject: Re: [CnD] Alfredo sauce This will serve four persons. 1 pound alfredo noodles 8 ounces of cream cheese As much blue cheese to fit your taste if using. I usually will cut chicken breast intotenders and wok them and add to the sauce. If my wife wants shrimps, which I don't eat, I will have her prepare the shrimp and add it to the sauce, after I take what I want out. Will pour the sauce over the alfredo noodles and mix well. The reason of adding the butter to the noodles first, is to stop the sauce from being absorbed by the noodles. - Original Message - From: Gerry Learry lger...@q.com To: cookinginthedark@acbradio.org; RJ rjf...@verizon.net Sent: Monday, August 26, 2013 10:36 PM Subject: Re: [CnD] Alfredo sauce How much cheese? - Original Message - From: RJ rjf...@verizon.net To: citd cookinginthedark@acbradio.org Sent: Sunday, August 25, 2013 10:53 AM Subject: [CnD] Alfredo sauce Alfredo Sauce 1 14 1/2 oz can of chicken stock 1 pint of heavy cream/2 stick of butter, not that yellow stuff. blue cheese or cream cheese, your choice. If I have the blue cheese that is what I use. Heat the chicken broth and melt the butter than the cheese and than the heavy cream. Now if the sauce needs a little thickener in it Mix 3 tablespoon of corn starch in three tablespoons of water, Add a little to the sauce until you get the consistency you are looking for. Once the alfredo noodles are cooked and drained, mix in the other half of the butter cut up, melt on to the noodles and than add the sauce. RJ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list
Re: [CnD] Orange Marmalade Cake
What are microwave safe bundt pans made of? Glass? Silicon? Thanks, Becky -Original Message- From: Colleen Sent: Thursday, August 29, 2013 7:20 PM To: cookinginthedark@acbradio.org Subject: [CnD] Orange Marmalade Cake Orange Marmalade Cake TOPPING: 1/4 stick melted butter 3/4 c. orange marmalade 1/2 c. coconut CAKE: 1 lemon cake mix Mix together topping ingredients and spread in bottom of a microwavable bundt pan which has been greased and sugar coated. Mix cake according to package ingredients. Pour over topping. Cook approximately 11-12 minutes on high. Let stand on a hard heatproof surface for ten minutes and invert onto serving plate. NOTE: I find I have better luck by cooking at medium power for 11 minutes; then switch to high power for about four minutes. When cake starts to pull away from sides of pan, and no moist spots remain, then cake is done. 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
Re: [CnD] Appearance of cakes.
That would work! Sighted folks place such an emphasis on how things look, rather than taste! I mean, the cocoa would give it a more brown color! Sheesh! I did a dumb thing the other day, and although it was not anything of harm, still, my sons noticed it. I had 2 small containers, one with soft spread margarine in it, and the other with small curd cottage cheese. Both were almost finished. I somehow must have gotten the covers mixed up, so the cottage cheese container went in the recycle bin with the margarine cover, and what was left was the Parkay margarine spread with the cottage cheese cover! They commented, and understood how I could get 'em mixed up, but said it looked oddd! Guess I could have put the respective cover underneath the respective container, and been on top of the situation then! Amazing how many things folks notice! Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of ajackson...@att.net Sent: Friday, August 30, 2013 5:27 AM To: cookinginthedark@acbradio.org Subject: [CnD] Appearance of cakes. Hi, Lisa and List, This has nothing to do with microwave cakes, but I'll share this baking story with you. Years ago I made a coconut cake with a chocolate top for a family gathering. The chocolate top was made by adding cocoa to some of the cake batter and putting it in the bottom of the bundt pan before adding the rest of the batter. Although the cake was not over baked, several people thought it was burned and hesitated to eat it. I don't make this cake any more. As I write this, I am thinking that maybe I should try it again and marble the chocolate batter through the cake. Blessings, Alice ___ 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] Query About Fresh Pineapple
I feel lazy all the time, and wanted to try out a fresh one, but will keep this in mind. Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin Sent: Thursday, August 29, 2013 1:45 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Query About Fresh Pineapple Hi Sandy, The neighborhood walmart usually has fresh pineapple already cut up in the produce department. Just in case you feel lazy. Nancy - Original Message - From: Sandy warren.san...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Thursday, August 29, 2013 2:37 AM Subject: Re: [CnD] Query About Fresh Pineapple I am gonna go to Bed Bath and Beyond in the morning when taking doggies to the vet. Did not know you could buy them already cut up. Our store is small and might only carry the whole ones. Will go look over the weekend. Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of debbie deatherage Sent: Wednesday, August 28, 2013 4:38 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Query About Fresh Pineapple Hi, Bed Bath and Beyond also has pineapple slicers. You can also buy pineapple at the store cut up. Debbie Deatherage Sandy warren.san...@sbcglobal.net wrote: I had only bought the canned variety, rings and crushed, and do not care for it! I'd like to try my hand at a fresh pineapple, but have absolutely no clue how to prepare one, starting from bringing it home from the supermarket. Also, is there a gadget to help slice it into rings? Any help is appreciated. Sandy Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ Sent: Tuesday, August 27, 2013 8:52 AM To: Gerry Learry; cookinginthedark@acbradio.org Subject: Re: [CnD] Alfredo sauce This will serve four persons. 1 pound alfredo noodles 8 ounces of cream cheese As much blue cheese to fit your taste if using. I usually will cut chicken breast intotenders and wok them and add to the sauce. If my wife wants shrimps, which I don't eat, I will have her prepare the shrimp and add it to the sauce, after I take what I want out. Will pour the sauce over the alfredo noodles and mix well. The reason of adding the butter to the noodles first, is to stop the sauce from being absorbed by the noodles. - Original Message - From: Gerry Learry lger...@q.com To: cookinginthedark@acbradio.org; RJ rjf...@verizon.net Sent: Monday, August 26, 2013 10:36 PM Subject: Re: [CnD] Alfredo sauce How much cheese? - Original Message - From: RJ rjf...@verizon.net To: citd cookinginthedark@acbradio.org Sent: Sunday, August 25, 2013 10:53 AM Subject: [CnD] Alfredo sauce Alfredo Sauce 1 14 1/2 oz can of chicken stock 1 pint of heavy cream/2 stick of butter, not that yellow stuff. blue cheese or cream cheese, your choice. If I have the blue cheese that is what I use. Heat the chicken broth and melt the butter than the cheese and than the heavy cream. Now if the sauce needs a little thickener in it Mix 3 tablespoon of corn starch in three tablespoons of water, Add a little to the sauce until you get the consistency you are looking for. Once the alfredo noodles are cooked and drained, mix in the other half of the butter cut up, melt on to the noodles and than add the sauce. RJ ___ 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] Query About Fresh Pineapple
I'll have to look it up again, and am in the process of moving to a new house, so things are a mess. If nobody else answers before I can get to where the info is stored, I will put the recipe from a book onto the list. -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: Sandy warren.san...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Friday, August 30, 2013 12:26 PM Subject: Re: [CnD] Query About Fresh Pineapple What do you do? Just say, put them on the George Foreman grill as they are or coat them with something? wonder how long to grill them? Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville Sent: Thursday, August 29, 2013 5:00 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Query About Fresh Pineapple Grilled pineapple is amazing. I like it with a bit of cool whip and a sprinkle of cinnamon, but it's good plain. My sister made some grilled fruit kabobs a few years ago that had peaches and pineapple and the flavor combo was fabulous. Lisa Lisa Belville lisa...@frontier.com missktlab1...@frontier.com - Original Message - From: Sandy warren.san...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Thursday, August 29, 2013 2:37 AM Subject: Re: [CnD] Query About Fresh Pineapple I appreciate the tip; I wonder how grilled pineapple would taste; I would have it with cottage cheese, nice and cold. Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Benjamin Olson Sent: Wednesday, August 28, 2013 11:36 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Query About Fresh Pineapple When you buy a pineapple in the store, you will want to turn it upside down, palms side down on your counter, for no more than three days before you cut it up. This redistribute all of the juices that have been saturating at the bottom of the pineapple. One of the best ways to eat fresh pineapple is to grill it. Cut it into long 5-7 inch spears And grill them for about 6-7 minutes over high heat.. On Aug 28, 2013, at 6:01 PM, Abby Vincent aevinc...@ca.rr.com wrote: aI have a gadget that takes out the core and slices the pineapple in rings. You have to aim it straight down the pineapple, but it works. Abby -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin Sent: Wednesday, August 28, 2013 3:03 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Query About Fresh Pineapple Hi, If memory serves me right, doesn't blind mice megamall sell something for this purpose? Sorry if I'm wrong. Nancy - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org; 'RJ' rjf...@verizon.net Sent: Wednesday, August 28, 2013 3:37 PM Subject: Re: [CnD] Query About Fresh Pineapple I seem to remember that QVC at one time had something for cutting a pineapple. I kept forgetting to buy it, though, so I can't tell you how well it works. I also don't know for sure that they still have them, but that might be worth a try. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy Sent: Wednesday, August 28, 2013 3:26 PM To: cookinginthedark@acbradio.org; 'RJ' Subject: [CnD] Query About Fresh Pineapple I had only bought the canned variety, rings and crushed, and do not care for it! I'd like to try my hand at a fresh pineapple, but have absolutely no clue how to prepare one, starting from bringing it home from the supermarket. Also, is there a gadget to help slice it into rings? Any help is appreciated. Sandy Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ Sent: Tuesday, August 27, 2013 8:52 AM To: Gerry Learry; cookinginthedark@acbradio.org Subject: Re: [CnD] Alfredo sauce This will serve four persons. 1 pound alfredo noodles 8 ounces of cream cheese As much blue cheese to fit your taste if using. I usually will cut chicken breast intotenders and wok them and add to the sauce. If my wife wants shrimps, which I don't eat, I will have her prepare the shrimp and add it to the sauce, after I take what I want out. Will pour the sauce over the alfredo noodles and mix well. The reason of adding the butter to the noodles first, is to stop the sauce from being absorbed by the noodles. - Original Message - From: Gerry Learry lger...@q.com To: cookinginthedark@acbradio.org; RJ rjf...@verizon.net Sent: Monday, August 26, 2013 10:36 PM Subject: Re: [CnD] Alfredo sauce How much cheese? - Original Message - From: RJ rjf...@verizon.net To: citd cookinginthedark@acbradio.org Sent: Sunday, August 25, 2013 10:53 AM
Re: [CnD] Orange Marmalade Cake
I have two microwave Bundt pans: One is silicone and the other is made of some kind of heavy plastic. Colleen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Fwd: The Quest!
Sorry. Resending this because I don't know where it went. Original Message Subject: The Quest! Date: Fri, 30 Aug 2013 16:00:18 -0400 From: Bonnie bon54.ad...@gmail.com To: cookinginthed...@acbradio.com Doesn't that sound cool? Anyhow, just received mine today. It's an interesting machine. It's a baby summit on steroids. However, you have to have WIFI to use a lot of it. I guess it's my excuse for getting a router. Did anyone else go for the trade? $80 down and $80 a month for twelve months. If anyone has it, thoughts please? BA ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pizza sauce
Good afternoon, I was wondering if anyone had a recipe for homemade pizza sauce? I enjoy making my own pizza crust, and I thought it might be fun to make the sauce. I hope everyone has a good weekend and look forward to hearing from everyone, I enjoyed reading everyone's recipes Bill Deatherage Sent from my iPad ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Fwd: The Quest!
Hi, We don't have that one but we have one of the older one's and I love it. Just about to get it paid off. Debbie Deatherage Bonnie bon54.ad...@gmail.com wrote: Sorry. Resending this because I don't know where it went. Original Message Subject: The Quest! Date: Fri, 30 Aug 2013 16:00:18 -0400 From: Bonnie bon54.ad...@gmail.com To: cookinginthed...@acbradio.com Doesn't that sound cool? Anyhow, just received mine today. It's an interesting machine. It's a baby summit on steroids. However, you have to have WIFI to use a lot of it. I guess it's my excuse for getting a router. Did anyone else go for the trade? $80 down and $80 a month for twelve months. If anyone has it, thoughts please? BA ___ 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] Oatmeal Cake (microwave)
Hello, I don't think I would cover it with foil and put it in the microwave. I thought that's what the recipe said. Debbie Deatherage Kathy Brandt katya20...@comcast.net wrote: 1 cup quick-cooking oats 1-1/2 cups water 1/2 cup butter , softened 1 cup packed brown sugar 1/2 cup sugar 2 eggs 1-1/2 teaspoons vanilla extract 1-1/3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg TOPPING: 1 cup flaked coconut 1/2 cup chopped nuts 1/2 cup packed brown sugar 1/2 cup milk 1/4 cup butter Dash salt DIRECTIONS In a microwave-safe bowl, combine oats and water. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring once; set aside. In a mixing bowl, cream butter and sugars. Add eggs; beat well. Beat in vanilla and oat mixture. Combine dry ingredients; gradually add to oat mixture and mix well. Pour into a greased 11-in. x 7-in. x 2-in. microwave-safe dish. Shield corners with small triangles of foil.* Microwave, uncovered, at 50% power for 8 minutes. Cook on high for 6 minutes or until when center is touched, cake clings to finger while area underneath is almost dry. Place on a wire rack. Combine topping ingredients in a microwave-safe dish; heat, uncovered, on high for 6-7 minutes or until thicken and bubbly, stirring every 2 minutes. Spread over warm cake. Yield: 8 servings. Editor's Note: Shielding with small pieces of foil prevents overcooking of food in the corners of a square or rectangular dish. Secure foil firmly to dish and do not allow it to touch insides of microwave. This recipe was tested in an 850-watt microwave. Note from me: I did mine in a microwave tube pan in an oven that has a turntable; I don't remember using the foil. ___ 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] Fwd: The Quest!
What is it? -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: Bonnie bon54.ad...@gmail.com To: Cookinginthedark@acbradio.org Sent: Friday, August 30, 2013 3:09 PM Subject: [CnD] Fwd: The Quest! Sorry. Resending this because I don't know where it went. Original Message Subject: The Quest! Date: Fri, 30 Aug 2013 16:00:18 -0400 From: Bonnie bon54.ad...@gmail.com To: cookinginthed...@acbradio.com Doesn't that sound cool? Anyhow, just received mine today. It's an interesting machine. It's a baby summit on steroids. However, you have to have WIFI to use a lot of it. I guess it's my excuse for getting a router. Did anyone else go for the trade? $80 down and $80 a month for twelve months. If anyone has it, thoughts please? BA ___ 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] Spagheti with tomato Basil Sauce
Hello, It is a little unclear if you use prepared sauce or use fresh tomatos? Debbie Deatherage Kathy Brandt katya20...@comcast.net wrote: scanned from the Barilla thick spaghetti box: 1 box Barilla® Thick Spaghetti . 1 tablespoon extra virgin olive oil . 1 onion, diced . 4 tablespoons walnuts, chopped Tomato Basil sauce . 1 cup Ricotta cheese . Salt and black pepper to taste . 4 basil leaves, chiffonade Bring a large pot of water to a boil. Meanwhile, in a large skillet, saute onion in olive oil for 3-4 minutes. Add Tomato Basil sauce and 1/2 jar water, bring to a simmer. Add ricotta cheese and stir to combine, cook pasta according to package directions. Drain and toss with the sauce and fresh basil. Add walnuts and saute Season with salt and pepper. ___ 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] Query About Fresh Pineapple
Much appreciated; no rush! Moving can be so stressful and a real mess. You have more patience than I! do when it comes to that sort of stuff! Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Friday, August 30, 2013 2:14 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Query About Fresh Pineapple I'll have to look it up again, and am in the process of moving to a new house, so things are a mess. If nobody else answers before I can get to where the info is stored, I will put the recipe from a book onto the list. -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: Sandy warren.san...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Friday, August 30, 2013 12:26 PM Subject: Re: [CnD] Query About Fresh Pineapple What do you do? Just say, put them on the George Foreman grill as they are or coat them with something? wonder how long to grill them? Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville Sent: Thursday, August 29, 2013 5:00 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Query About Fresh Pineapple Grilled pineapple is amazing. I like it with a bit of cool whip and a sprinkle of cinnamon, but it's good plain. My sister made some grilled fruit kabobs a few years ago that had peaches and pineapple and the flavor combo was fabulous. Lisa Lisa Belville lisa...@frontier.com missktlab1...@frontier.com - Original Message - From: Sandy warren.san...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Thursday, August 29, 2013 2:37 AM Subject: Re: [CnD] Query About Fresh Pineapple I appreciate the tip; I wonder how grilled pineapple would taste; I would have it with cottage cheese, nice and cold. Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Benjamin Olson Sent: Wednesday, August 28, 2013 11:36 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Query About Fresh Pineapple When you buy a pineapple in the store, you will want to turn it upside down, palms side down on your counter, for no more than three days before you cut it up. This redistribute all of the juices that have been saturating at the bottom of the pineapple. One of the best ways to eat fresh pineapple is to grill it. Cut it into long 5-7 inch spears And grill them for about 6-7 minutes over high heat.. On Aug 28, 2013, at 6:01 PM, Abby Vincent aevinc...@ca.rr.com wrote: aI have a gadget that takes out the core and slices the pineapple in rings. You have to aim it straight down the pineapple, but it works. Abby -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin Sent: Wednesday, August 28, 2013 3:03 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Query About Fresh Pineapple Hi, If memory serves me right, doesn't blind mice megamall sell something for this purpose? Sorry if I'm wrong. Nancy - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org; 'RJ' rjf...@verizon.net Sent: Wednesday, August 28, 2013 3:37 PM Subject: Re: [CnD] Query About Fresh Pineapple I seem to remember that QVC at one time had something for cutting a pineapple. I kept forgetting to buy it, though, so I can't tell you how well it works. I also don't know for sure that they still have them, but that might be worth a try. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy Sent: Wednesday, August 28, 2013 3:26 PM To: cookinginthedark@acbradio.org; 'RJ' Subject: [CnD] Query About Fresh Pineapple I had only bought the canned variety, rings and crushed, and do not care for it! I'd like to try my hand at a fresh pineapple, but have absolutely no clue how to prepare one, starting from bringing it home from the supermarket. Also, is there a gadget to help slice it into rings? Any help is appreciated. Sandy Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ Sent: Tuesday, August 27, 2013 8:52 AM To: Gerry Learry; cookinginthedark@acbradio.org Subject: Re: [CnD] Alfredo sauce This will serve four persons. 1 pound alfredo noodles 8 ounces of cream cheese As much blue cheese to fit your taste if using. I usually will cut chicken breast intotenders and wok them and add to the sauce. If my wife wants shrimps, which I don't eat, I will have her prepare the shrimp and add it to the sauce, after I take what I want
Re: [CnD] Pizza sauce
Pizza sauce. Once again I can't give exact measurements, but it is easy. 1 14 1/2 oz can of whole or stewed tomatoes II drain the juice off the tomatoes use a pair of shears to cut them up or just crush them by hand. Salt and pepper to taste. 2 or three cloves of fresh garlic minced. Or use granulated garlic if you must. A pinch of dried oregano and basil Hot crush red hot pepper to taste.. Mix well and set aside until you are ready for it. When applying this sauce, go lightly over dough. RJ - Original Message - From: Bill Deatherage wrd...@gmail.com To: cookinginthedark@acbradio.org Sent: Friday, August 30, 2013 5:06 PM Subject: [CnD] Pizza sauce Good afternoon, I was wondering if anyone had a recipe for homemade pizza sauce? I enjoy making my own pizza crust, and I thought it might be fun to make the sauce. I hope everyone has a good weekend and look forward to hearing from everyone, I enjoyed reading everyone's recipes Bill Deatherage Sent from my iPad ___ 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] Fwd: The Quest!
It's like the Id mate. It's a bar code reader. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Friday, August 30, 2013 6:17 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Fwd: The Quest! What is it? -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: Bonnie bon54.ad...@gmail.com To: Cookinginthedark@acbradio.org Sent: Friday, August 30, 2013 3:09 PM Subject: [CnD] Fwd: The Quest! Sorry. Resending this because I don't know where it went. Original Message Subject: The Quest! Date: Fri, 30 Aug 2013 16:00:18 -0400 From: Bonnie bon54.ad...@gmail.com To: cookinginthed...@acbradio.com Doesn't that sound cool? Anyhow, just received mine today. It's an interesting machine. It's a baby summit on steroids. However, you have to have WIFI to use a lot of it. I guess it's my excuse for getting a router. Did anyone else go for the trade? $80 down and $80 a month for twelve months. If anyone has it, thoughts please? BA ___ 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] Fwd: The Quest!
Hi, The Quest is the I.D. mate summit's new model. It's a barcode reader. BA On 2013-08-30 6:16 PM, Charles Rivard wrote: What is it? -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: Bonnie bon54.ad...@gmail.com To: Cookinginthedark@acbradio.org Sent: Friday, August 30, 2013 3:09 PM Subject: [CnD] Fwd: The Quest! Sorry. Resending this because I don't know where it went. Original Message Subject: The Quest! Date: Fri, 30 Aug 2013 16:00:18 -0400 From: Bonnie bon54.ad...@gmail.com To: cookinginthed...@acbradio.com Doesn't that sound cool? Anyhow, just received mine today. It's an interesting machine. It's a baby summit on steroids. However, you have to have WIFI to use a lot of it. I guess it's my excuse for getting a router. Did anyone else go for the trade? $80 down and $80 a month for twelve months. If anyone has it, thoughts please? BA ___ 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] Pizza sauce
Please send me a good Crust Recipe? - Original Message - From: Bill Deatherage wrd...@gmail.com To: cookinginthedark@acbradio.org Sent: Friday, August 30, 2013 3:06 PM Subject: [CnD] Pizza sauce Good afternoon, I was wondering if anyone had a recipe for homemade pizza sauce? I enjoy making my own pizza crust, and I thought it might be fun to make the sauce. I hope everyone has a good weekend and look forward to hearing from everyone, I enjoyed reading everyone's recipes Bill Deatherage Sent from my iPad ___ 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] Pizza sauce
1 1/4 cup water 1 package of dried yeast a pinch of sugar about 2 1/2 to 3 1/4 cup flour 1/2 teaspoon salt Mo more than 1 teaspoon if you must. Directions: Add water, sugar, and yeast in bowl. Start to add the flour a little at a time as you stir it with a wooden spoon. As the dough begins to form start adding more flour until you have a moist dough you can mix by hand. Add salt at that time. knead in more flour until you have a workable dough and it still feels moist. Let rest for about 5 minutes and than knead until dough feel elastic and smooth. Place in grease bowl until dough double with a wet towel over dough. Now pad out to make a 16 inch pizza. Add topping and let set for about 20 minutes. Pop in a 375 degree oven and bake for about 32 minutes or until crust is brown on bottom. I usually just feel the crust on the edge of the pizza pan and can tell. P. s. Some things I will add some shortening on my hands to be able to work the dough easier. RJ Salt, I like sea salt - Original Message - From: Gerry Learry lger...@q.com To: cookinginthedark@acbradio.org Sent: Friday, August 30, 2013 10:48 PM Subject: Re: [CnD] Pizza sauce Please send me a good Crust Recipe? - Original Message - From: Bill Deatherage wrd...@gmail.com To: cookinginthedark@acbradio.org Sent: Friday, August 30, 2013 3:06 PM Subject: [CnD] Pizza sauce Good afternoon, I was wondering if anyone had a recipe for homemade pizza sauce? I enjoy making my own pizza crust, and I thought it might be fun to make the sauce. I hope everyone has a good weekend and look forward to hearing from everyone, I enjoyed reading everyone's recipes Bill Deatherage Sent from my iPad ___ 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] Pizza sauce
This is a recipe from a friend of mine. I haven't tried to make it yet, but she swears by it. The recipe below it contains basic information on how to make pizza dough without a bread machine. You'll need sighted assistance for that recipe, as you need to see what the yeast is doing when you pitch it. 1.25 pounds all purpose flour 12 ounces bread flour 0.25 ounces salt 17 ounces water 1.5 ounce olive oil 1 ounce honey 0.25 ounces yeast Place all ingredients in bread machine pan in order of manufacturer's instructions. Set machine on Dough setting. Yield: (8) 6 ounce pizza crusts For those of you who don't have a bread machine, I don't know what directions to give since I am not allowed to knead dough by hand due to my job. Following is a basic pizza dough recipe from the big yellow Gourmet Cookbook that may prove helpful (and probably delicious). It's supposed to be good for grilled pizzas, too. 1/4 ounce package active dry yeast 1 3/4 cups unbleached all-purpose flour, plus additional for kneading and dredging 3/4 cup warm water (105-115 degrees F) 1 1/2 teaspoons salt 1 1/2 teaspoons olive oil Make the dough and let it rise: Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until surface appears creamy, about 5 minutes. (If mixture doesn't appear creamy, discard and start over with new yeast). Stir together 1 1/4 cups flour and salt in a large bowl. Add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough of remaining flour (about 1/2 cup) so dough comes away from sides of bowl. (The dough will be wetter than other pizza doughs you may have made). Knead dough on dry surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft and elastic, about 8 minutes. Form into 1 ball if baking pizza or 2 balls if grilling, put on a lightly floured surface, and generously dust with flour. Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/4 hours. To shape the dough for baking: Do not punch down the dough. Carefully dredge dough in a bowl of flour to coat and transfer to dry work surface. Holding one edge of dough in the air with both hands and letting the bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 10 inches. Lay dough flat on lightly floured work surface and continue to work edges with fingers, stretching it into a 14-inch round. To shape the dough for grilling: Do not punch down dough. Carefully dredge 1 ball of dough into a bowl of flour to coat and transfer to dry work surface. Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 7 inches. Lay dough flat on lightly floured work surface and continue to work edges with fingers, stretching it into a 9 inch round. Transfer to a floured tray. Repeat procedure with remaining ball of dough. Lightly dust a piece of plastic wrap with flour and invert loosely over pizza rounds. Let stand 10 to 20 minutes before grilling, to puff slightly. Top and bake pizza(s) according to selected recipe. Cooks notes: The dough can be allowed to rise, covered and refrigerated in a bowl (two bowls if making the grilled pizzas), for up to 1 day; bring to room temperature before shaping. The dough can be frozen for up to 1 month; thaw and bring to room temperature before shaping. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Gerry Learry Sent: Friday, August 30, 2013 9:48 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Pizza sauce Please send me a good Crust Recipe? - Original Message - From: Bill Deatherage wrd...@gmail.com To: cookinginthedark@acbradio.org Sent: Friday, August 30, 2013 3:06 PM Subject: [CnD] Pizza sauce Good afternoon, I was wondering if anyone had a recipe for homemade pizza sauce? I enjoy making my own pizza crust, and I thought it might be fun to make the sauce. I hope everyone has a good weekend and look forward to hearing from everyone, I enjoyed reading everyone's recipes Bill Deatherage Sent from my iPad ___ 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
