Re: [CnD] spices
Well, since I can't read Braille due to some occupational neuropathy, I keep a list of my spices in the computer in Excel, and I have cards with the letters of the alphabet written large on them (standard notecards) to help in locating where I am in the alphabet. This seems to work fairly well. > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Wendy Williams > Sent: Tuesday, December 10, 2013 10:47 PM > To: cookinginthedark@acbradio.org > Subject: [CnD] spices > > > How do you organize your braille labelled spices so they are easy to > access? > Wendy > > ___ > 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] spices
I read braille with my left hand as far as spices are concerned, so I stick the labels so that I can read them from the top of the bottle toward the bottom with the left hand. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "Wendy Williams" To: Sent: Tuesday, December 10, 2013 10:47 PM Subject: [CnD] spices How do you organize your braille labelled spices so they are easy to access? Wendy ___ 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] SLOW COOKER COCOA
The recipe said that it makes the drink frothy. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "Nancy Martin" To: Sent: Tuesday, December 10, 2013 10:20 PM Subject: Re: [CnD] SLOW COOKER COCOA HI, OK, I'm asking questions again. Why use the rotary beater, what good does it do? thanks, Nancy - Original Message - From: "Helen Whitehead" To: "cooking-in-the-dark" Sent: Tuesday, December 10, 2013 7:31 AM Subject: [CnD] SLOW COOKER COCOA SLOW COOKER COCOA ¾ cup sugar ½ cup unsweetened cocoa powder 8 cups milk 1 teaspoon vanilla Marshmallows or whipped cream (optional) In a 3½ to 5 quart slow cooker, combine sugar and unsweetened cocoa powder. Stir in milk. Cover and cook on low heat setting for 3 to 4 hours or on high heat setting for 1½ to 2 hours. Serve immediately or keep warm on low-heat setting for up to 2 hours. Before serving, stir in vanilla. If desired, carefully beat cocoa with a rotary beater until frothy. Ladle cocoa into mugs. If desired, top each serving with marshmallows or whipped cream. Serves 10. Each serving provides 186 calories, 28 grams carbohydrate, 1.5 grams dietary fiber, 7 grams fat, 20 milligrams cholesterol, 79 milligrams sodium, 7 grams protein. ___ 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] Recipe Request
I am looking for a pumpkin pie recipe using vanilla instant pudding and canned pumpkin along with spices. I know that Rachael Ray made something like this on one of her shows. If anybody has it, please send it? Thanks so much. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] spices
I alphabetize them. If I'm labeling jars, I put the braille near top of the jars. If I'm using Tupperware spice containers, I try to label the sides with the beginning letter uppermost. Nutmeg would look like this: n u t m e g I hope that makes some kind of sense. I'm lousy at description! Jennifer On 12/10/13, Wendy Williams wrote: > > How do you organize your braille labelled spices so they are easy to > access? > Wendy > > ___ > 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] spices
How do you organize your braille labelled spices so they are easy to access? Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] SLOW COOKER COCOA
It makes stuffmuch smoother. OLenore -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin Sent: Tuesday, December 10, 2013 10:21 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] SLOW COOKER COCOA HI, OK, I'm asking questions again. Why use the rotary beater, what good does it do? thanks, Nancy - Original Message - From: "Helen Whitehead" To: "cooking-in-the-dark" Sent: Tuesday, December 10, 2013 7:31 AM Subject: [CnD] SLOW COOKER COCOA SLOW COOKER COCOA ¾ cup sugar ½ cup unsweetened cocoa powder 8 cups milk 1 teaspoon vanilla Marshmallows or whipped cream (optional) In a 3½ to 5 quart slow cooker, combine sugar and unsweetened cocoa powder. Stir in milk. Cover and cook on low heat setting for 3 to 4 hours or on high heat setting for 1½ to 2 hours. Serve immediately or keep warm on low-heat setting for up to 2 hours. Before serving, stir in vanilla. If desired, carefully beat cocoa with a rotary beater until frothy. Ladle cocoa into mugs. If desired, top each serving with marshmallows or whipped cream. Serves 10. Each serving provides 186 calories, 28 grams carbohydrate, 1.5 grams dietary fiber, 7 grams fat, 20 milligrams cholesterol, 79 milligrams sodium, 7 grams protein. ___ 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] SLOW COOKER COCOA
HI, OK, I'm asking questions again. Why use the rotary beater, what good does it do? thanks, Nancy - Original Message - From: "Helen Whitehead" To: "cooking-in-the-dark" Sent: Tuesday, December 10, 2013 7:31 AM Subject: [CnD] SLOW COOKER COCOA SLOW COOKER COCOA ¾ cup sugar ½ cup unsweetened cocoa powder 8 cups milk 1 teaspoon vanilla Marshmallows or whipped cream (optional) In a 3½ to 5 quart slow cooker, combine sugar and unsweetened cocoa powder. Stir in milk. Cover and cook on low heat setting for 3 to 4 hours or on high heat setting for 1½ to 2 hours. Serve immediately or keep warm on low-heat setting for up to 2 hours. Before serving, stir in vanilla. If desired, carefully beat cocoa with a rotary beater until frothy. Ladle cocoa into mugs. If desired, top each serving with marshmallows or whipped cream. Serves 10. Each serving provides 186 calories, 28 grams carbohydrate, 1.5 grams dietary fiber, 7 grams fat, 20 milligrams cholesterol, 79 milligrams sodium, 7 grams protein. ___ 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] Crock Pot Baked Apples Recipe?
You can gugle types of apples and they will tell you the best apple to do differentthings with. Like which apple is crisp, and which bake and cook well. I did that and found out what apples our crisp. Lenore -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin Sent: Tuesday, December 10, 2013 12:45 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Crock Pot Baked Apples Recipe? crockpot baked apples Makes 6 baked apples Crock-Pot Baked Apples Prep Time: 15 minutes Cook Time: 2 hours, 30 minutes Total Time: 2 hours, 45 minutes Yield: 6 apples Serving Size: 1 apple Ingredients a.. 1/4 cup brown sugar b.. 1/4 cup walnuts, chopped c.. 2 tablespoons trans-fat free margarine or butter d.. 1 teaspoon cinnamon e.. 6 Gala or Macintosh apples, cored f.. 1/2 cup apple juice or apple cider g.. 2 tablespoons orange liquor (optional) Instructions a.. In a large bowl, mix brown sugar, walnuts, margarine or butter, and cinnamon. If you don't want to use walnuts, you could use pecans or go nut-free by substituting with ¼ cup chopped raisins, prunes, or granola! Another great substitution is ¼ cup of rolled quick oats moistened with a tablespoon of water before stuffing the apples. b.. Use a grapefruit spoon that has the sharp edges (or a melon baller or small pairing knife) and core most of the way through, I leave about ½ inch apple left at the bottom. You could remove the skin but I find that it helps to hold the apple together as it bakes - it also adds extra fiber which is always a plus. c.. Fill the apples with the filling and place them in the crock-pot. d.. Pour the apple juice or cider (and the liquor, if using) into the crock-pot, around the apples. If you don't have apple juice or cider, you can use apple lime juice or apple vinegar (diluted with water and a little sugar). e.. Set the crock-pot on high heat and cook 2½ to 3 hours until the apples are soft and begin to collapse. f.. If you don't have a crockpot, you can use a 7x11 casserole dish or stock pot. Preheat the oven to 350F and cover the pan with aluminum foil. They'll take about 45 minutes to one hour. A glass baking dish is also an option, just be sure to lower the heat slightly 5-10 degrees since glass can cause food to burn. g.. If you're making this recipe for a large crowd, you could do these in the oven in a large disposable roasting pan and just double the recipe. They also taste delish with a scoop of low-fat frozen vanilla yogurt. h.. You can refrigerate these for up to 3 days, but store them in an air-tight container so they don't pick up odors from the fridge. Nutritional Stats Per Serving (1 apple): 214 calories, 1 g protein, 34g carbohydrates, 7 g fat (1 g saturated), 0 mg cholesterol, 2g fiber, 50 mg sodium. Weight Watchers® Points Plus: 5 ___ 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] Invitation to connect on LinkedIn
LinkedIn I'd like to add you to my professional network on LinkedIn. - Christina Christina Brino Disabilities Coordinator Greater New York City Area Confirm that you know Christina Brino: https://www.linkedin.com/e/-btmmmv-hp218soc-4m/isd/18615781490/S_PxHgqG/?hs=false&tok=29mcNhb7kuGC01 -- You are receiving Invitation to Connect emails. Click to unsubscribe: http://www.linkedin.com/e/-btmmmv-hp218soc-4m/1B1F0yTRQC41CejYQzVhyhN5ln-46GyDPHVF3jKJxjs-/goo/cookinginthedark%40acbradio%2Eorg/20061/I6076361518_1/?hs=false&tok=2a4CJwoHQuGC01 (c) 2012 LinkedIn Corporation. 2029 Stierlin Ct, Mountain View, CA 94043, USA. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Creamy Crockpot Hot Cocoa {Best Ever!}
Mine's only a 5 quart crock pot, but you're right. My mouth isn't that big.
Sheesh!
---
Be positive! When it comes to being defeated, if you think you're finished,
you! really! are! finished!
- Original Message -
From: "Walt Cone"
To:
Sent: Tuesday, December 10, 2013 6:18 PM
Subject: Re: [CnD] Creamy Crockpot Hot Cocoa {Best Ever!}
Must be a real pain to pour from an 8 quart crock pot (grin).
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Tuesday, December 10, 2013 5:09 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Creamy Crockpot Hot Cocoa {Best Ever!}
I do not drink any hot beverages, even in cold weather. I have had hot
chocolate that was cooled in the refrigerator. It tastes better than
cocoa
made cold. This recipe sounds good, and I wonder how it would taste after
having been chilled. Maybe I'll find out.
---
Be positive! When it comes to being defeated, if you think you're
finished,
you! really! are! finished!
- Original Message -
From: "gail johnson"
To:
Cc:
Sent: Tuesday, December 10, 2013 1:09 AM
Subject: Re: [CnD] Creamy Crockpot Hot Cocoa {Best Ever!}
Creamy Crockpot Hot Cocoa {Best Ever!}
Ingredients
1.5 cups whipping cream
1 14oz can sweetened condensed milk
6 cups milk
1 teaspoon vanilla
2 cups of chocolate chips (milk chocolate OR semi-sweet depending on
how sweet you like it. I have a heck of a sweet tooth, and I love the
milk chocolate, but others prefer the semi-sweet)
Instructions
Stir together the whipping cream, milk, vanilla, and chocolate chips
in a crockpot.
Cover and cook on low for 2 hours, stirring occasionally, until
mixture is hot and chocolate chips are melted. Stir again before
serving. Garnish as desired.
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Re: [CnD] Creamy Crockpot Hot Cocoa {Best Ever!}
Must be a real pain to pour from an 8 quart crock pot (grin).
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Tuesday, December 10, 2013 5:09 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Creamy Crockpot Hot Cocoa {Best Ever!}
I do not drink any hot beverages, even in cold weather. I have had hot
chocolate that was cooled in the refrigerator. It tastes better than cocoa
made cold. This recipe sounds good, and I wonder how it would taste after
having been chilled. Maybe I'll find out.
---
Be positive! When it comes to being defeated, if you think you're finished,
you! really! are! finished!
- Original Message -
From: "gail johnson"
To:
Cc:
Sent: Tuesday, December 10, 2013 1:09 AM
Subject: Re: [CnD] Creamy Crockpot Hot Cocoa {Best Ever!}
>
>
>
> Creamy Crockpot Hot Cocoa {Best Ever!}
>
> Ingredients
> 1.5 cups whipping cream
> 1 14oz can sweetened condensed milk
> 6 cups milk
> 1 teaspoon vanilla
> 2 cups of chocolate chips (milk chocolate OR semi-sweet depending on
> how sweet you like it. I have a heck of a sweet tooth, and I love the
> milk chocolate, but others prefer the semi-sweet)
>
> Instructions
>
> Stir together the whipping cream, milk, vanilla, and chocolate chips
> in a crockpot.
>
> Cover and cook on low for 2 hours, stirring occasionally, until
> mixture is hot and chocolate chips are melted. Stir again before
> serving. Garnish as desired.
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
___
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Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
___
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Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Creamy Crockpot Hot Cocoa {Best Ever!}
I do not drink any hot beverages, even in cold weather. I have had hot
chocolate that was cooled in the refrigerator. It tastes better than cocoa
made cold. This recipe sounds good, and I wonder how it would taste after
having been chilled. Maybe I'll find out.
---
Be positive! When it comes to being defeated, if you think you're finished,
you! really! are! finished!
- Original Message -
From: "gail johnson"
To:
Cc:
Sent: Tuesday, December 10, 2013 1:09 AM
Subject: Re: [CnD] Creamy Crockpot Hot Cocoa {Best Ever!}
Creamy Crockpot Hot Cocoa {Best Ever!}
Ingredients
1.5 cups whipping cream
1 14oz can sweetened condensed milk
6 cups milk
1 teaspoon vanilla
2 cups of chocolate chips (milk chocolate OR semi-sweet depending on how
sweet you like it. I have a heck of a sweet tooth, and I love the milk
chocolate, but others prefer the semi-sweet)
Instructions
Stir together the whipping cream, milk, vanilla, and chocolate chips in a
crockpot.
Cover and cook on low for 2 hours, stirring occasionally, until mixture is
hot and chocolate chips are melted. Stir again before serving. Garnish as
desired.
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
___
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Cookinginthedark@acbradio.org
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Re: [CnD] Baking Apples
There's a recipe I really like, but it's in one of my books as a menu item for Imbolc/Candlemas. It uses cinnamon stick, raisins or currants, brown sugar, crushed graham crackers, and a liqueur like Amaretto, Fra Angelico, or Grand Marnier. A friend of mine said Roma are the best baking apples, but I've never tried one. > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Abby Vincent > Sent: Tuesday, December 10, 2013 2:53 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Baking Apples > > Almost any type of apple will do. I think red or yellow delicious > apples are too sweet and don't really stand up to heat. > > Weight Watchers suggest filling the space where the core was with your > favorite diet soda, usually a fruit flavored one. Of course the apple > will be solidly in the baking pan before you fill it. Just before the > end of baking, you can put some cheddar cheese in the hole. Then > continue baking just long enough to melt the cheese. Other fillings > can be added after the apples are cooked. For example walnuts, with or > without honey, raisins, prunes or other dried fruit, cream cheese, > yogurt, other cheeses. > > Abby > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Sisi Ben-Simon > Sent: Tuesday, December 10, 2013 11:14 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Baking Apples > > Hi, > > You can core them before baking, fill them up with some sugar and > cinnamon and bake them for 20-25 minutes. Sorry I can't give you > anything too specific. I go by touch and feel. Smile! > > Sisi > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Nicole Massey > Sent: Monday, December 09, 2013 11:00 PM > To: cookinginthedark@acbradio.org > Subject: [CnD] Baking Apples > > Hi, folks. > I'm looking for suggestions for baking apples. Since I plan to use them > whole and cored for baked apples, I'm looking for suggestions for red > ones, not green ones like Granny Smith. Yet I want an apple with > tartness so some of the apple flavor is kept during the baking. What > varieties available in the United States would y'all suggest? > > ___ > 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: 2014.0.4259 / Virus Database: 3658/6903 - Release Date: > 12/09/13 > > ___ > 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] Baking Apples
Almost any type of apple will do. I think red or yellow delicious apples are too sweet and don't really stand up to heat. Weight Watchers suggest filling the space where the core was with your favorite diet soda, usually a fruit flavored one. Of course the apple will be solidly in the baking pan before you fill it. Just before the end of baking, you can put some cheddar cheese in the hole. Then continue baking just long enough to melt the cheese. Other fillings can be added after the apples are cooked. For example walnuts, with or without honey, raisins, prunes or other dried fruit, cream cheese, yogurt, other cheeses. Abby -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sisi Ben-Simon Sent: Tuesday, December 10, 2013 11:14 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Baking Apples Hi, You can core them before baking, fill them up with some sugar and cinnamon and bake them for 20-25 minutes. Sorry I can't give you anything too specific. I go by touch and feel. Smile! Sisi -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Monday, December 09, 2013 11:00 PM To: cookinginthedark@acbradio.org Subject: [CnD] Baking Apples Hi, folks. I'm looking for suggestions for baking apples. Since I plan to use them whole and cored for baked apples, I'm looking for suggestions for red ones, not green ones like Granny Smith. Yet I want an apple with tartness so some of the apple flavor is kept during the baking. What varieties available in the United States would y'all suggest? ___ 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: 2014.0.4259 / Virus Database: 3658/6903 - Release Date: 12/09/13 ___ 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] Baking Apples
Yes, but what kind do you use? > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Sisi Ben-Simon > Sent: Tuesday, December 10, 2013 1:14 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Baking Apples > > Hi, > > You can core them before baking, fill them up with some sugar and > cinnamon and bake them for 20-25 minutes. Sorry I can't give you > anything too specific. I go by touch and feel. Smile! > > Sisi > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Nicole Massey > Sent: Monday, December 09, 2013 11:00 PM > To: cookinginthedark@acbradio.org > Subject: [CnD] Baking Apples > > Hi, folks. > I'm looking for suggestions for baking apples. Since I plan to use them > whole and cored for baked apples, I'm looking for suggestions for red > ones, not green ones like Granny Smith. Yet I want an apple with > tartness so some of the apple flavor is kept during the baking. What > varieties available in the United States would y'all suggest? > > ___ > 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: 2014.0.4259 / Virus Database: 3658/6903 - Release Date: > 12/09/13 > > ___ > 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] apple info
Okay, good to know -- I haven't tried the Honey Crisp apples yet, but Aldi has them on sale, so they're probably a good option. I wouldn't use any Delicious variety of apple for anything except juicing, as they have too soft a flesh and are not tart enough for good baking. I find Gala, Jazz, and Fuji apples wonderful as a snacking apple, but not a strong baking option. > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Nancy Martin > Sent: Tuesday, December 10, 2013 1:02 PM > To: cookinginthedark@acbradio.org > Subject: [CnD] apple info > > HI everyone, > I went looking and found a crockpot baked apple recipe right away but I > got sidetracked. I'm sending one from skinny chef in a separate email. > > Here's a word about apples for baking from the Bon Appetite site. The > mutsu, pinklady and honeycrisp were lauded for holding their shape. > > Granny Smith apples are generally thought of as the go-to baking apple, > but in the BA test kitchen, we have a few favorites that hold up under > heat and balance sweet-tart flavor. Try them when you're ready to > branch out. > > Honeycrisp: Our desert-island apple. Its shatteringly crisp texture is > guaranteed to hold firm when baked or caramelized. > > Mutsu: Also known as Crispin, this firm-fleshed, less tart option is > similar in flavor to a Golden Delicious. Great for pies or other > recipes that call for gentle cooking. > > Pink Lady: (or Cripps Pink) > Balanced between sweet, tart, and tannic notes. It will retain a > distinct shape when diced and added to coffee cake or a morning muffin. > hth, > 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
Re: [CnD] Baking Apples
Hi, You can core them before baking, fill them up with some sugar and cinnamon and bake them for 20-25 minutes. Sorry I can't give you anything too specific. I go by touch and feel. Smile! Sisi -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Monday, December 09, 2013 11:00 PM To: cookinginthedark@acbradio.org Subject: [CnD] Baking Apples Hi, folks. I'm looking for suggestions for baking apples. Since I plan to use them whole and cored for baked apples, I'm looking for suggestions for red ones, not green ones like Granny Smith. Yet I want an apple with tartness so some of the apple flavor is kept during the baking. What varieties available in the United States would y'all suggest? ___ 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: 2014.0.4259 / Virus Database: 3658/6903 - Release Date: 12/09/13 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] apple info
HI everyone, I went looking and found a crockpot baked apple recipe right away but I got sidetracked. I'm sending one from skinny chef in a separate email. Here's a word about apples for baking from the Bon Appetite site. The mutsu, pinklady and honeycrisp were lauded for holding their shape. Granny Smith apples are generally thought of as the go-to baking apple, but in the BA test kitchen, we have a few favorites that hold up under heat and balance sweet-tart flavor. Try them when you're ready to branch out. Honeycrisp: Our desert-island apple. Its shatteringly crisp texture is guaranteed to hold firm when baked or caramelized. Mutsu: Also known as Crispin, this firm-fleshed, less tart option is similar in flavor to a Golden Delicious. Great for pies or other recipes that call for gentle cooking. Pink Lady: (or Cripps Pink) Balanced between sweet, tart, and tannic notes. It will retain a distinct shape when diced and added to coffee cake or a morning muffin. hth, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Crock Pot Baked Apples Recipe?
crockpot baked apples Makes 6 baked apples Crock-Pot Baked Apples Prep Time: 15 minutes Cook Time: 2 hours, 30 minutes Total Time: 2 hours, 45 minutes Yield: 6 apples Serving Size: 1 apple Ingredients a.. 1/4 cup brown sugar b.. 1/4 cup walnuts, chopped c.. 2 tablespoons trans-fat free margarine or butter d.. 1 teaspoon cinnamon e.. 6 Gala or Macintosh apples, cored f.. 1/2 cup apple juice or apple cider g.. 2 tablespoons orange liquor (optional) Instructions a.. In a large bowl, mix brown sugar, walnuts, margarine or butter, and cinnamon. If you don't want to use walnuts, you could use pecans or go nut-free by substituting with ¼ cup chopped raisins, prunes, or granola! Another great substitution is ¼ cup of rolled quick oats moistened with a tablespoon of water before stuffing the apples. b.. Use a grapefruit spoon that has the sharp edges (or a melon baller or small pairing knife) and core most of the way through, I leave about ½ inch apple left at the bottom. You could remove the skin but I find that it helps to hold the apple together as it bakes - it also adds extra fiber which is always a plus. c.. Fill the apples with the filling and place them in the crock-pot. d.. Pour the apple juice or cider (and the liquor, if using) into the crock-pot, around the apples. If you don't have apple juice or cider, you can use apple lime juice or apple vinegar (diluted with water and a little sugar). e.. Set the crock-pot on high heat and cook 2½ to 3 hours until the apples are soft and begin to collapse. f.. If you don't have a crockpot, you can use a 7x11 casserole dish or stock pot. Preheat the oven to 350F and cover the pan with aluminum foil. They'll take about 45 minutes to one hour. A glass baking dish is also an option, just be sure to lower the heat slightly 5-10 degrees since glass can cause food to burn. g.. If you're making this recipe for a large crowd, you could do these in the oven in a large disposable roasting pan and just double the recipe. They also taste delish with a scoop of low-fat frozen vanilla yogurt. h.. You can refrigerate these for up to 3 days, but store them in an air-tight container so they don't pick up odors from the fridge. Nutritional Stats Per Serving (1 apple): 214 calories, 1 g protein, 34g carbohydrates, 7 g fat (1 g saturated), 0 mg cholesterol, 2g fiber, 50 mg sodium. Weight Watchers® Points Plus: 5 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] sweet and sour brussels sprouts
Sweet-and-Sour Brussels Sprouts White soy sauce is sweeter than regular soy sauce, and creates a sweet and sour counterbalance to the earthy brussels sprouts. Servings: 8 INGREEDIENTS a.. 2½ pounds brussels sprouts, trimmed, halved lengthwise b.. 4 tablespoons olive oil, divided c.. Kosher salt and freshly ground black pepper d.. ¼ cup red wine vinegar e.. 3 tablespoons sugar f.. 1 tablespoon fish sauce g.. 1 tablespoon white soy sauce or reduced-sodium soy sauce h.. 2 tablespoons unsalted, roasted pumpkin seeds (pepitas) i.. 1 teaspoon finely chopped fresh rosemary j.. 1 teaspoon Aleppo pepper or ¼ crushed red pepper flakes Nutritional Information Calories (kcal) 150 Fat (g) 9 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 17 Dietary Fiber (g) 6 Total Sugars (g) 7 Protein (g) 6 Sodium (mg) 320 PREPARATION a.. Preheat oven to 400°. Toss brussels sprouts and 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until softened and cut sides are brown, 20-25 minutes. b.. Whisk vinegar, sugar, fish sauce, soy sauce, and remaining 1 Tbsp. oil in a large bowl. Add brussels sprouts and toss to coat; transfer to a platter. Top with pumpkin seeds and rosemary; sprinkle with Aleppo pepper. c.. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Different Takes on Green Bean Casserole
Hi, Actually now that I see this recipe, it's familiar. It is in the first Our Special cookbook. I've made it a couple of times. Nancy - Original Message - From: "Kathy Brandt" To: <"Undisclosed-Recipient:;"@mail.acbradio.org> Sent: Sunday, December 08, 2013 9:05 PM Subject: [CnD] Different Takes on Green Bean Casserole The 2nd recipe is the one I told you about: Servings: 6 "Welcome to a new and tastier version of the classic green bean casserole with bacon and fresh mushrooms." Ingredients: 2 (9 ounce) packages frozen cut green beans, thawed 10 slices bacon 10 small fresh mushrooms, chopped 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 cup half-and-half cream 1/4 cup grated Parmesan cheese salt and pepper to taste Directions: 1. Preheat the oven to 350 degrees F (175 degrees C). Place green beans into a 1 quart or similar sized casserole dish. 2. Fry bacon in a large deep skillet over medium-high heat until browned and crispy. Remove to drain on paper towels. Drain off some of the grease, leaving enough to coat the bottom of the pan. Add mushrooms to the grease in the pan and season with garlic powder and onion powder. Cook and stir until tender, about 4 minutes. 3. Pour the half-and-half into the pan with the mushrooms and stir to scrape the bacon flavor from the bottom of the pan. Simmer until thickened slightly, about 5 minutes. Pour this mixture over the green beans. Crumble bacon over the top and sprinkle with Parmesan cheese. Season with salt and pepper. 4. Bake for 20 minutes in the preheated oven, or until the sauce is bubbling and the top is toasted. ALL RIGHTS RESERVED © 2013 Allrecipes.com Servings: 10 "Easy, creamy green bean casserole that doesn't use canned soup. Make it for Thanksgiving or any festive family dinner." Ingredients: 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon salt 1 teaspoon white sugar 1/4 cup onion, diced 1 cup sour cream 3 (14.5 ounce) cans French style green beans, drained 2 cups shredded Cheddar cheese 1/2 cup crumbled buttery round crackers 1 tablespoon butter, melted Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat. 3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese. 4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly. ALL RIGHTS RESERVED © 2013 Allrecipes.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] Slow Cooker Hot cocoa
Hi, Shirley, Those first two ingredients are: 3/4 cups sugar and 1/2 cup unsweetened cocoa powder. Hope this helps. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Question About the Slow Cooker Cocoa Recipe
I can't read the first 2 ingredients in the recipe because I get question mark cup sugar and then question mark cup unsweetened cocoa powder, so how much of these two ingredients are you supposed to have when making this cocoa? Shirley ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] marshmallows
Marshmallows 1 cup confectioners' sugar 3 1/2 envelopes (2 tbls. plus 2 1/2 teas.) unflavored gelatin 1/2 cup cold water 2 cups granulated sugar 1/2 cup light corn syrup 1/2 cup hot water (about 115F.) 1/4 teaspoon salt 2 large egg whites 1 teaspoon vanilla Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week. If you're lucky enough to be Irish, you're lucky enough! begin 666 Colleen.vcf M0D5'24XZ5D-!4D0-"E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I&3CI#;VQL F965N#0I2158Z,C Q,S$R,3!4,3,T,30S6@T*14Y$.E9#05)$#0H` ` end ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] chocolate marshmallow truffles
Marshmallow Chocolate Truffle Recipe 10 oz. marshmallows 12 oz. semisweet chocolate chips Coconut, toasted Decorative candies Arrange marshmallows on cookie sheet or jelly roll pan; freeze 15 minutes. Microwave chocolate chips on high for 2-1/2 minutes or until smooth, stirring every minute. Using skewer or fondue fork, dip each frozen marshmallow into melted chocolate until marshmallow is completely coated. Roll in coconut or decorative candies. Use another fork or metal spatula to place marshmallow on waxed paper lined cookie sheet or jelly roll pan. Chill or keep in cool dry place . If you're lucky enough to be Irish, you're lucky enough! begin 666 Colleen.vcf M0D5'24XZ5D-!4D0-"E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I&3CI#;VQL F965N#0I2158Z,C Q,S$R,3!4,3,S-S4R6@T*14Y$.E9#05)$#0H` ` end ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Christmas Hot Chocolate
Christmas Hot Chocolate 10 cups milk 3/4 cup sugar 3/4 cup cocoa 1/2 tsp salt 2 cups hot water Pour milk into 4 1/2 to 6-quart slow cooker and turn on high. Mix together sugar, cocoa, salt and hot water in a heavy saucepan. Boil for 3 minutes, stirring often. Pour into milk and stir. Cover and cook on high for 2 to 2 1/2 hours. Stir before serving. Makes 12 servings. Serve with marshmallows and a candy cane. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] SLOW COOKER COCOA
SLOW COOKER COCOA ¾ cup sugar ½ cup unsweetened cocoa powder 8 cups milk 1 teaspoon vanilla Marshmallows or whipped cream (optional) In a 3½ to 5 quart slow cooker, combine sugar and unsweetened cocoa powder. Stir in milk. Cover and cook on low heat setting for 3 to 4 hours or on high heat setting for 1½ to 2 hours. Serve immediately or keep warm on low-heat setting for up to 2 hours. Before serving, stir in vanilla. If desired, carefully beat cocoa with a rotary beater until frothy. Ladle cocoa into mugs. If desired, top each serving with marshmallows or whipped cream. Serves 10. Each serving provides 186 calories, 28 grams carbohydrate, 1.5 grams dietary fiber, 7 grams fat, 20 milligrams cholesterol, 79 milligrams sodium, 7 grams protein. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
