Re: [CnD] ever had a cheese crisp?
I would imagine the butter greases pan so it won't stick. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Brittany Simpson via Cookinginthedark Sent: Friday, July 25, 2014 2:16 AM To: cookinginthedark@acbradio.org; Charles Rivard Subject: Re: [CnD] ever had a cheese crisp? What do you do with the butter in this recipe? There is a teaspoon of butter in the ingredients list but there is no mention of butter in the recipe instructions. Do you use the butter to grease the cookie sheet or pizza pan or does it have another purpose? Thanks so much, I'd really like to try this. Brittany - Original Message - From: Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org To: cooking in the dark list Cookinginthedark@acbradio.org Sent: Tuesday, July 22, 2014 2:09 PM Subject: [CnD] ever had a cheese crisp? This is what I'm in the mood for, and I've got the stuff, so why not. And they're so easy, even a blind person can do it! (Ain't I rotten?) cheese crisp ingredients: 1 very large, very thin flour tortilla. 1 teaspoon of butter. 1/4 cup of shredded extra sharp cheddar cheese. 1/4 cup of shredded pepper jack cheese. Note: You can use any cheese that melts easily. Method: Preheat oven to 325 degrees. Lay the tortilla on a greased cookie sheet, pizza pan, or something similar. Bake for 10 minutes. Remove from oven and turn the temperature up to 500 degrees. Blend the cheeses and spread the mixture onto the tortilla, leaving half an inch around the edges. Bake for 5 minutes or so, until the cheese has melted. Cut into wedges and enjoy. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ 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] ever had a cheese crisp?
So if I understand only one side is crispy? Sounds good. Blaine Sent from my iPhone Blaine Deutscher Ambrose University Business administration Phone: (403) 827-6863 On Jul 28, 2014, at 12:37 AM, Regina Marie via Cookinginthedark cookinginthedark@acbradio.org wrote: I would imagine the butter greases pan so it won't stick. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Brittany Simpson via Cookinginthedark Sent: Friday, July 25, 2014 2:16 AM To: cookinginthedark@acbradio.org; Charles Rivard Subject: Re: [CnD] ever had a cheese crisp? What do you do with the butter in this recipe? There is a teaspoon of butter in the ingredients list but there is no mention of butter in the recipe instructions. Do you use the butter to grease the cookie sheet or pizza pan or does it have another purpose? Thanks so much, I'd really like to try this. Brittany - Original Message - From: Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org To: cooking in the dark list Cookinginthedark@acbradio.org Sent: Tuesday, July 22, 2014 2:09 PM Subject: [CnD] ever had a cheese crisp? This is what I'm in the mood for, and I've got the stuff, so why not. And they're so easy, even a blind person can do it! (Ain't I rotten?) cheese crisp ingredients: 1 very large, very thin flour tortilla. 1 teaspoon of butter. 1/4 cup of shredded extra sharp cheddar cheese. 1/4 cup of shredded pepper jack cheese. Note: You can use any cheese that melts easily. Method: Preheat oven to 325 degrees. Lay the tortilla on a greased cookie sheet, pizza pan, or something similar. Bake for 10 minutes. Remove from oven and turn the temperature up to 500 degrees. Blend the cheeses and spread the mixture onto the tortilla, leaving half an inch around the edges. Bake for 5 minutes or so, until the cheese has melted. Cut into wedges and enjoy. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ 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] UNDERCOVER APPLE PUDDING CAKE, using apple juice
You said nine inch pan nine by what like nine by tthirteenpan? Lenore -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Shannon Hannah via Cookinginthedark Sent: Friday, July 25, 2014 7:16 PM To: Cooking in the dark Subject: [CnD] UNDERCOVER APPLE PUDDING CAKE, using apple juice When I make this I mix the batter in a bowl then put it in the cake pan. I find it is less messy that way. Shannon UNDERCOVER APPLE PUDDING CAKE A delicious surprise is hidden beneath this lightly spiced cake. As it bakes, a rich caramel sauce forms on the bottom. In addition to being a super-easy dessert, there are no bowls to wash. The pudding cake is mixed, baked and served in the same pan. 1 cup all-purpose flour 1 1/2 cups firmly packed light brown sugar 1 teaspoon ground cinnamon 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 tablespoons oil 1 teaspoon vanilla extract 1 cup, peeled, cored, chopped apple 1 1/4 cups hot unsweetened apple juice Preheat the oven to 350 degrees. In an ungreased 9-inch pan (needs to be about 2 inches deep to prevent spillovers), combine the flour, 3/4 cup of brown sugar, cinnamon, baking powder and salt. Stir to mix. Add the milk, oil and vanilla. Mix well. Stir in the apples. Spread the mixture evenly in the pan. Sprinkle the remaining 3/4 cup of brown sugar over the top of the batter. Carefully pour hot apple juice over the top. Bake for 40 to 45 minutes or until a cake-like layer forms on top. Cool slightly before serving in a dessert bowl topped with a scoop of vanilla ice cream. serves 6 ___ 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] freezing water melon
This is what I found on the internet. Yes, watermelon can be frozen, but it will be mushy when thawed. For this reason, it is best used as an ingredient in drinks, sorbets and other prepared dishes. To freeze watermelon: Chop the melon into small cubes (or balls). Remove all seeds. Then, flash freeze on a baking sheet, and transfer to freezer bags for storage. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] freezing water melon
I would never! Freeze watermelon. Perhaps you can, but I think the texture would be absolutely awful. Best to gorge on it while it is still fresh Sent from my iPhone On Jul 28, 2014, at 2:21 PM, Colleen via Cookinginthedark cookinginthedark@acbradio.org wrote: This is what I found on the internet. Yes, watermelon can be frozen, but it will be mushy when thawed. For this reason, it is best used as an ingredient in drinks, sorbets and other prepared dishes. To freeze watermelon: Chop the melon into small cubes (or balls). Remove all seeds. Then, flash freeze on a baking sheet, and transfer to freezer bags for storage. ___ 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] Any hints for cutting tablespoons of butter off a stick?
Hi all, I usually have a sighted person cut the proper amount of butter off the sticks we keep, because I always forget to pickup one of those slicers. Today, though, it's just me, but I want to make a cake for when everyone else gets home. It calls for two tablespoons of butter, and all I have are the usual 8-tablespoon sticks. Does anyone have any hints on how I might cut the proper amount, given that I can't, of course, see the markings on the butter's wrapper? This cake is somewhat forgiving, but I'm notoriously bad at estimating butter and I'd rather not take a chance on messing up the rest of the cake if I don't have to. Thanks. -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] freezing water melon
That is what I'd like to try to do: use my blender to make something like the yonanas machine does and use a little of this and a little of that! banana and watermelon and strawberries and a few chocolate chips and who knows what else. Oh, sure! have cherries in the freezer, too! Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Colleen via Cookinginthedark Sent: Monday, July 28, 2014 4:21 PM To: cookinginthedark@acbradio.org; Louise Ervin Subject: Re: [CnD] freezing water melon This is what I found on the internet. Yes, watermelon can be frozen, but it will be mushy when thawed. For this reason, it is best used as an ingredient in drinks, sorbets and other prepared dishes. To freeze watermelon: Chop the melon into small cubes (or balls). Remove all seeds. Then, flash freeze on a baking sheet, and transfer to freezer bags for storage. ___ 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] Butter Slicers
Where can you get the butter slicers and is it ridged for tactile verification? Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Monday, July 28, 2014 4:53 PM To: cookinginthedark@acbradio.org Subject: [CnD] Any hints for cutting tablespoons of butter off a stick? Hi all, I usually have a sighted person cut the proper amount of butter off the sticks we keep, because I always forget to pickup one of those slicers. Today, though, it's just me, but I want to make a cake for when everyone else gets home. It calls for two tablespoons of butter, and all I have are the usual 8-tablespoon sticks. Does anyone have any hints on how I might cut the proper amount, given that I can't, of course, see the markings on the butter's wrapper? This cake is somewhat forgiving, but I'm notoriously bad at estimating butter and I'd rather not take a chance on messing up the rest of the cake if I don't have to. Thanks. -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Butter Slicers
I don't know, I've heard you can get them at Bed, Bath, and Beyond, and I imagine www.blindmicemegamall.com has them too. I haven't gotten one yet, though, but I've heard good things from others on this list. On Jul 28, 2014, at 5:56 PM, Sandy sugar1...@earthlink.net wrote: Where can you get the butter slicers and is it ridged for tactile verification? Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Monday, July 28, 2014 4:53 PM To: cookinginthedark@acbradio.org Subject: [CnD] Any hints for cutting tablespoons of butter off a stick? Hi all, I usually have a sighted person cut the proper amount of butter off the sticks we keep, because I always forget to pickup one of those slicers. Today, though, it's just me, but I want to make a cake for when everyone else gets home. It calls for two tablespoons of butter, and all I have are the usual 8-tablespoon sticks. Does anyone have any hints on how I might cut the proper amount, given that I can't, of course, see the markings on the butter's wrapper? This cake is somewhat forgiving, but I'm notoriously bad at estimating butter and I'd rather not take a chance on messing up the rest of the cake if I don't have to. Thanks. -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] freezing water melon
Any type of pie or cobbler. Home made ice cream. - Original Message - From: sayegh.mary--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Sandy sugar1...@earthlink.net Sent: Monday, July 28, 2014 5:58 PM Subject: Re: [CnD] freezing water melon Didn't know one could freeze cherries. What are some recipes for frozen cherries? Sent from my iPhone On Jul 28, 2014, at 3:55 PM, Sandy via Cookinginthedark cookinginthedark@acbradio.org wrote: That is what I'd like to try to do: use my blender to make something like the yonanas machine does and use a little of this and a little of that! banana and watermelon and strawberries and a few chocolate chips and who knows what else. Oh, sure! have cherries in the freezer, too! Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Colleen via Cookinginthedark Sent: Monday, July 28, 2014 4:21 PM To: cookinginthedark@acbradio.org; Louise Ervin Subject: Re: [CnD] freezing water melon This is what I found on the internet. Yes, watermelon can be frozen, but it will be mushy when thawed. For this reason, it is best used as an ingredient in drinks, sorbets and other prepared dishes. To freeze watermelon: Chop the melon into small cubes (or balls). Remove all seeds. Then, flash freeze on a baking sheet, and transfer to freezer bags for storage. ___ 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 --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Any hints for cutting tablespoons of butter off a stick?
Use your index and middle fingers as your measuring guide and slice the width of the two fingers. Close enough. smile - Original Message - From: Alex Hall via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Monday, July 28, 2014 5:53 PM Subject: [CnD] Any hints for cutting tablespoons of butter off a stick? Hi all, I usually have a sighted person cut the proper amount of butter off the sticks we keep, because I always forget to pickup one of those slicers. Today, though, it's just me, but I want to make a cake for when everyone else gets home. It calls for two tablespoons of butter, and all I have are the usual 8-tablespoon sticks. Does anyone have any hints on how I might cut the proper amount, given that I can't, of course, see the markings on the butter's wrapper? This cake is somewhat forgiving, but I'm notoriously bad at estimating butter and I'd rather not take a chance on messing up the rest of the cake if I don't have to. Thanks. -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Any hints for cutting tablespoons of butter off a stick?
To be clear, is that one tablespoon per finger, or one per both fingers? I imagine it is the former, but want to be sure. Thanks. On Jul 28, 2014, at 6:10 PM, RJ rjf...@verizon.net wrote: Use your index and middle fingers as your measuring guide and slice the width of the two fingers. Close enough. smile - Original Message - From: Alex Hall via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Monday, July 28, 2014 5:53 PM Subject: [CnD] Any hints for cutting tablespoons of butter off a stick? Hi all, I usually have a sighted person cut the proper amount of butter off the sticks we keep, because I always forget to pickup one of those slicers. Today, though, it's just me, but I want to make a cake for when everyone else gets home. It calls for two tablespoons of butter, and all I have are the usual 8-tablespoon sticks. Does anyone have any hints on how I might cut the proper amount, given that I can't, of course, see the markings on the butter's wrapper? This cake is somewhat forgiving, but I'm notoriously bad at estimating butter and I'd rather not take a chance on messing up the rest of the cake if I don't have to. Thanks. -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Any hints for cutting tablespoons of butter off a stick?
Simple. Take the wrapper off the stick. Fold it so you have one butter width of the wrapper and fold the ends in. Now fold the wrapper twice, so that you have one quarter of the full length of the stick as your width. This will give you an exact measurement of two tablespoons. To recap: 1. remove the wrapper. 2. fold the ends in so the wrapper is now exactly as long s the stick of butter. 3. fold the wrapper so the width is the same width as the stick of butter. 4. fold the length twice so it's now the length of one quarter a stick, or 2 tablespoons. Questions? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Monday, July 28, 2014 4:53 PM To: cookinginthedark@acbradio.org Subject: [CnD] Any hints for cutting tablespoons of butter off a stick? Hi all, I usually have a sighted person cut the proper amount of butter off the sticks we keep, because I always forget to pickup one of those slicers. Today, though, it's just me, but I want to make a cake for when everyone else gets home. It calls for two tablespoons of butter, and all I have are the usual 8-tablespoon sticks. Does anyone have any hints on how I might cut the proper amount, given that I can't, of course, see the markings on the butter's wrapper? This cake is somewhat forgiving, but I'm notoriously bad at estimating butter and I'd rather not take a chance on messing up the rest of the cake if I don't have to. Thanks. -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Any hints for cutting tablespoons of butter off a stick?
That's a good idea, thanks! If it works, I could also just keep a piece of cardboard or something of the same length, and use it as a cutting guide; free slicer, kind of. :) On Jul 28, 2014, at 6:17 PM, Nicole Massey ny...@gypsyheir.com wrote: Simple. Take the wrapper off the stick. Fold it so you have one butter width of the wrapper and fold the ends in. Now fold the wrapper twice, so that you have one quarter of the full length of the stick as your width. This will give you an exact measurement of two tablespoons. To recap: 1.remove the wrapper. 2.fold the ends in so the wrapper is now exactly as long s the stick of butter. 3.fold the wrapper so the width is the same width as the stick of butter. 4.fold the length twice so it's now the length of one quarter a stick, or 2 tablespoons. Questions? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Monday, July 28, 2014 4:53 PM To: cookinginthedark@acbradio.org Subject: [CnD] Any hints for cutting tablespoons of butter off a stick? Hi all, I usually have a sighted person cut the proper amount of butter off the sticks we keep, because I always forget to pickup one of those slicers. Today, though, it's just me, but I want to make a cake for when everyone else gets home. It calls for two tablespoons of butter, and all I have are the usual 8-tablespoon sticks. Does anyone have any hints on how I might cut the proper amount, given that I can't, of course, see the markings on the butter's wrapper? This cake is somewhat forgiving, but I'm notoriously bad at estimating butter and I'd rather not take a chance on messing up the rest of the cake if I don't have to. Thanks. -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] freezer cherry jam
I've made this . Freezer Cherry Jam Ingredients : Table with 3 columns and 4 rows 2 cup chopped cherries, pit and finely chop 4 cup sugar 3/4 cup water 1 box fruit pectin table end Method : List of 8 items . Rinse clean plastic containers and lids with boiling water. . Place fruit into a large bowl. . Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure). . Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally. . Mix water and fruit pectin in small sauce pan. (It may be lumpy before cooking.) Bring mixture to boil over high heat, stirring constantly. . Continue boiling and stirring for 1 minute. . Stir hot fruit pectin mixture into fruit mixture. Stir constantly for 3 minutes. (A few sugar crystals may remain.) . Fill all containers to within 1/2 of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature for 24 hours, then place in freezer. After opening, store in refrigerator. list end 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#0I3CI#;VQL F965N#0I2158Z,C Q-# W,CE4,# P-3 S6@T*14Y$.E9#05)$#0H` ` end ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Any hints for cutting tablespoons of butter off a stick?
And, If you cut the stick into eight equal pieces, each one would be one tablespoon. cut it in half cut each half in half to get quarters and each quarter in half to get eighths. Robin On Mon, Jul 28, 2014 at 6:30 PM, Alex Hall via Cookinginthedark cookinginthedark@acbradio.org wrote: That's a good idea, thanks! If it works, I could also just keep a piece of cardboard or something of the same length, and use it as a cutting guide; free slicer, kind of. :) On Jul 28, 2014, at 6:17 PM, Nicole Massey ny...@gypsyheir.com wrote: Simple. Take the wrapper off the stick. Fold it so you have one butter width of the wrapper and fold the ends in. Now fold the wrapper twice, so that you have one quarter of the full length of the stick as your width. This will give you an exact measurement of two tablespoons. To recap: 1.remove the wrapper. 2.fold the ends in so the wrapper is now exactly as long s the stick of butter. 3.fold the wrapper so the width is the same width as the stick of butter. 4.fold the length twice so it's now the length of one quarter a stick, or 2 tablespoons. Questions? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Monday, July 28, 2014 4:53 PM To: cookinginthedark@acbradio.org Subject: [CnD] Any hints for cutting tablespoons of butter off a stick? Hi all, I usually have a sighted person cut the proper amount of butter off the sticks we keep, because I always forget to pickup one of those slicers. Today, though, it's just me, but I want to make a cake for when everyone else gets home. It calls for two tablespoons of butter, and all I have are the usual 8-tablespoon sticks. Does anyone have any hints on how I might cut the proper amount, given that I can't, of course, see the markings on the butter's wrapper? This cake is somewhat forgiving, but I'm notoriously bad at estimating butter and I'd rather not take a chance on messing up the rest of the cake if I don't have to. Thanks. -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Any hints for cutting tablespoons of butter off a stick?
I've tried that, but I'm not good at estimating half, and one mistake throws off the whole thing. The best I've ever done is to get one half maybe half a tablespoon larger than the other, but usually I'm way further off than that. grin On Jul 28, 2014, at 8:41 PM, Robin Plitt pli...@gmail.com wrote: And, If you cut the stick into eight equal pieces, each one would be one tablespoon. cut it in half cut each half in half to get quarters and each quarter in half to get eighths. Robin On Mon, Jul 28, 2014 at 6:30 PM, Alex Hall via Cookinginthedark cookinginthedark@acbradio.org wrote: That's a good idea, thanks! If it works, I could also just keep a piece of cardboard or something of the same length, and use it as a cutting guide; free slicer, kind of. :) On Jul 28, 2014, at 6:17 PM, Nicole Massey ny...@gypsyheir.com wrote: Simple. Take the wrapper off the stick. Fold it so you have one butter width of the wrapper and fold the ends in. Now fold the wrapper twice, so that you have one quarter of the full length of the stick as your width. This will give you an exact measurement of two tablespoons. To recap: 1.remove the wrapper. 2.fold the ends in so the wrapper is now exactly as long s the stick of butter. 3.fold the wrapper so the width is the same width as the stick of butter. 4.fold the length twice so it's now the length of one quarter a stick, or 2 tablespoons. Questions? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Monday, July 28, 2014 4:53 PM To: cookinginthedark@acbradio.org Subject: [CnD] Any hints for cutting tablespoons of butter off a stick? Hi all, I usually have a sighted person cut the proper amount of butter off the sticks we keep, because I always forget to pickup one of those slicers. Today, though, it's just me, but I want to make a cake for when everyone else gets home. It calls for two tablespoons of butter, and all I have are the usual 8-tablespoon sticks. Does anyone have any hints on how I might cut the proper amount, given that I can't, of course, see the markings on the butter's wrapper? This cake is somewhat forgiving, but I'm notoriously bad at estimating butter and I'd rather not take a chance on messing up the rest of the cake if I don't have to. Thanks. -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Any hints for cutting tablespoons of butter off a stick?
At any rate, let us know how the cake turns out! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Monday, July 28, 2014 8:24 PM To: Robin Plitt Cc: cookinginthedark@acbradio.org Subject: Re: [CnD] Any hints for cutting tablespoons of butter off a stick? I've tried that, but I'm not good at estimating half, and one mistake throws off the whole thing. The best I've ever done is to get one half maybe half a tablespoon larger than the other, but usually I'm way further off than that. grin On Jul 28, 2014, at 8:41 PM, Robin Plitt pli...@gmail.com wrote: And, If you cut the stick into eight equal pieces, each one would be one tablespoon. cut it in half cut each half in half to get quarters and each quarter in half to get eighths. Robin On Mon, Jul 28, 2014 at 6:30 PM, Alex Hall via Cookinginthedark cookinginthedark@acbradio.org wrote: That's a good idea, thanks! If it works, I could also just keep a piece of cardboard or something of the same length, and use it as a cutting guide; free slicer, kind of. :) On Jul 28, 2014, at 6:17 PM, Nicole Massey ny...@gypsyheir.com wrote: Simple. Take the wrapper off the stick. Fold it so you have one butter width of the wrapper and fold the ends in. Now fold the wrapper twice, so that you have one quarter of the full length of the stick as your width. This will give you an exact measurement of two tablespoons. To recap: 1.remove the wrapper. 2.fold the ends in so the wrapper is now exactly as long s the stick of butter. 3.fold the wrapper so the width is the same width as the stick of butter. 4.fold the length twice so it's now the length of one quarter a stick, or 2 tablespoons. Questions? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Monday, July 28, 2014 4:53 PM To: cookinginthedark@acbradio.org Subject: [CnD] Any hints for cutting tablespoons of butter off a stick? Hi all, I usually have a sighted person cut the proper amount of butter off the sticks we keep, because I always forget to pickup one of those slicers. Today, though, it's just me, but I want to make a cake for when everyone else gets home. It calls for two tablespoons of butter, and all I have are the usual 8-tablespoon sticks. Does anyone have any hints on how I might cut the proper amount, given that I can't, of course, see the markings on the butter's wrapper? This cake is somewhat forgiving, but I'm notoriously bad at estimating butter and I'd rather not take a chance on messing up the rest of the cake if I don't have to. Thanks. -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall mehg...@icloud.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] Cake Recipe
Wonderful, send it on! I never turn down a good cake recipe! From: Alex Hall [mailto:mehg...@icloud.com] Sent: Monday, July 28, 2014 8:33 PM To: Debbra Piening Cc: cookinginthedark@acbradio.org; Robin Plitt Subject: Re: [CnD] Any hints for cutting tablespoons of butter off a stick? It's a hot milk cake, perhaps one of my favorites, and is pretty easy to make. The main reason I'm doing it, actually, is that Sears has been trying to fix our oven since the first week of May, and they haven't managed it. They came today for the fourth repair appointment, and when they left it was working, so I'm going to test it to see if it's really fixed. Needless to say, stovetop dishes and slow cooker recipes have been featuring heavily around here for some time now, and everyone is excited to finally (hopefully) have a real, convection oven back. I don't know what I'll do if it stops working again as I'm making this cake. If anyone wants the recipe, let me know. I think I've sent it before, but not for a while. The cake itself is sweet, kind of pulley, and has a good flavor without being too strong. It's main flavor comes from the vanilla extract and sugar, and it includes four eggs. It's a great base for different frostings, or strawberry shortcake, or any number of toppings. On Jul 28, 2014, at 9:27 PM, Debbra Piening debbra.pien...@att.net wrote: At any rate, let us know how the cake turns out! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Monday, July 28, 2014 8:24 PM To: Robin Plitt Cc: cookinginthedark@acbradio.org Subject: Re: [CnD] Any hints for cutting tablespoons of butter off a stick? I've tried that, but I'm not good at estimating half, and one mistake throws off the whole thing. The best I've ever done is to get one half maybe half a tablespoon larger than the other, but usually I'm way further off than that. grin On Jul 28, 2014, at 8:41 PM, Robin Plitt pli...@gmail.com wrote: And, If you cut the stick into eight equal pieces, each one would be one tablespoon. cut it in half cut each half in half to get quarters and each quarter in half to get eighths. Robin On Mon, Jul 28, 2014 at 6:30 PM, Alex Hall via Cookinginthedark cookinginthedark@acbradio.org wrote: That's a good idea, thanks! If it works, I could also just keep a piece of cardboard or something of the same length, and use it as a cutting guide; free slicer, kind of. :) On Jul 28, 2014, at 6:17 PM, Nicole Massey ny...@gypsyheir.com wrote: Simple. Take the wrapper off the stick. Fold it so you have one butter width of the wrapper and fold the ends in. Now fold the wrapper twice, so that you have one quarter of the full length of the stick as your width. This will give you an exact measurement of two tablespoons. To recap: 1.remove the wrapper. 2.fold the ends in so the wrapper is now exactly as long s the stick of butter. 3.fold the wrapper so the width is the same width as the stick of butter. 4.fold the length twice so it's now the length of one quarter a stick, or 2 tablespoons. Questions? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Monday, July 28, 2014 4:53 PM To: cookinginthedark@acbradio.org Subject: [CnD] Any hints for cutting tablespoons of butter off a stick? Hi all, I usually have a sighted person cut the proper amount of butter off the sticks we keep, because I always forget to pickup one of those slicers. Today, though, it's just me, but I want to make a cake for when everyone else gets home. It calls for two tablespoons of butter, and all I have are the usual 8-tablespoon sticks. Does anyone have any hints on how I might cut the proper amount, given that I can't, of course, see the markings on the butter's wrapper? This cake is somewhat forgiving, but I'm notoriously bad at estimating butter and I'd rather not take a chance on messing up the rest of the cake if I don't have to. Thanks. -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Hot Milk Cake
Here's the hot milk cake I talked about in my last message. It has a good, sweet taste and is great with chocolate frosting (my personal favorite), or any number of other frostings or toppings. I've seen it used for strawberry shortcake, even baked Alaska. Ingredients 4 eggs 2 teaspoons vanilla 2 cups sugar 2 cups all-purpose flour (use cake flour for a less pully cake) 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 2 tablespoons butter Instructions Preheat oven to 375ºF. Spray 9x13-inch cake pan with cooking spray. Beat eggs until light and fluffy. Add sugar and vanilla; beat until mixture is thick, 4-5 minutes with mixer on high. Meanwhile, combine dry ingredients and set aside. Cut butter into small pieces and place in a microwave-safe dish. Pour milk over butter, then heat mixture in microwave about 1 minute. The hotter this is when added to the batter, the pullier your cake will be. Add dry ingredients to egg mixture, mixing to combine, then add milk mixture and, again, mix to combine. Pour batter into pan (batter will be very thin). Bake 25 minutes or until cake tester comes out clean. -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hot Milk Cake
I've never tried that, but I doubt it. This cake is different in taste and texture from a yellow cake or other mixes. Besides, I avoid mixes whenever possible. smile On Jul 29, 2014, at 12:01 AM, sayegh.m...@gmail.com wrote: Can I buy a cake mix and still do what tyou do with the milk and butter? Sent from my iPhone On Jul 28, 2014, at 9:17 PM, Alex Hall via Cookinginthedark cookinginthedark@acbradio.org wrote: Here's the hot milk cake I talked about in my last message. It has a good, sweet taste and is great with chocolate frosting (my personal favorite), or any number of other frostings or toppings. I've seen it used for strawberry shortcake, even baked Alaska. Ingredients 4 eggs 2 teaspoons vanilla 2 cups sugar 2 cups all-purpose flour (use cake flour for a less pully cake) 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 2 tablespoons butter Instructions Preheat oven to 375ºF. Spray 9x13-inch cake pan with cooking spray. Beat eggs until light and fluffy. Add sugar and vanilla; beat until mixture is thick, 4-5 minutes with mixer on high. Meanwhile, combine dry ingredients and set aside. Cut butter into small pieces and place in a microwave-safe dish. Pour milk over butter, then heat mixture in microwave about 1 minute. The hotter this is when added to the batter, the pullier your cake will be. Add dry ingredients to egg mixture, mixing to combine, then add milk mixture and, again, mix to combine. Pour batter into pan (batter will be very thin). Bake 25 minutes or until cake tester comes out clean. -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
