[CnD] r Seeking website for prepared products nutrient contente
H Donald, The website Directions for me http://www.directionsforme.org/ Here is the home page info Welcome to directions for me TM , your one stop source for accessible packaging information. Directions provides the information that's on consumer packages or labels in a simple online format for anyone who has trouble reading the small print including people who are blind or visually impaired. This site provides a consistent, quality source of complete packaging information for everything from preparation or cooking instructions to ingredient lists to Nutrition and Drug Facts labels for many common grocery, health and beauty and general merchandise products. In addition, it also provides, potentially life-saving, allergy and drug interaction warnings. For those watching their carbohydrates (carbs), fat, sodium or cholesterol intake, Directions provides a user-friendly way to get access to this information. Gaining comprehensive access will foster self sufficiency and allow you to lead a more healthy and independent life. directions for me TM was designed to be completely accessible with text-to-speech screen readers magnifiers and braille displays as well as web-enabled cell phones. This information is presented in a uniform, easy-to-use format and eliminates features that hinder accessibility. Regardless of the product or brand, all packaging information is formatted and displayed the same way. Users will be able to access this data exactly the same way, every time and will no longer have to search a variety of sites with different formats and varying levels of accessibility. The site remains current by utilizing a database that is continually added to and updated. You can now search for directions with our new Fusion Omni-Directional Bar Code Scanner. Simply plug the scanner into a USB port, scan the bar code, and your directions will appear. Horizons is very excited about directions for me TM and the possibilities it holds. We hope that you enjoy the site and find it useful. Please spread the word about this important service and come back often as we are continually updating and improving Directions. This is the info for Kellogg's Corn Flakes Corn Flakes Cereal Cereal Weight: 24 oz (1 lb 8 oz) 680 g On This Page Product Details Nutrition Facts Ingredients Warnings Manufacturer UPC Product Details The original & best. Since 1906. Goodness of a simple grain. Per 1 Cup Serving: 100 calories; 0 g sat fat (0% DV); 200 mg sodium (8% DV); 3 g sugars. Start Simple: Start your day off right with the simple goodness of Kellogg's Corn Flakes. From seed to spoon, it's made with simple ingredients, simply prepared, plus vitamins and minerals your body needs. Start right. Grains, like the corn in Kellogg's Corn Flakes, are an essential part of any healthy diet. They help to supply the body with fuel to take on the morning. Did you know? 100% of the corn in Kellogg's Corn Flakes is grown in Kansas, Nebraska, and Illinois! Corn. Sugar. Malt flavor. Salt. Kelloggs.com/simplegrains. Fat free. The sweetheart of the corn. 100% recycled paperboard. Please recycle. kelloggs.com/ourfuture. Paper box. Plastic Bag: Recycle if clean & dry. Store drop-off. how2recycle.info. Nutrition Facts Serving size: 1 cup cereal Servings per container: 24 Before Preparation NutrientQty%DV Calories 100 Sodium 200 mg 8% Potassium 45 mg 1% Total Carbohydrate 24 g 8% Dietary Fiber 1 g 4% Sugars 3 g Protein 2 g Vitamin A 10% Vitamin C 10% Iron 45% Is or Contains Kosher Is or Contains Fat Free Is or Contains Flavor Vitamin D 10% Niacin 25% Vitamin B12 25% Vitamin B6 25% Riboflavin 25% Thiamin 25% Folic Acid 25% ServingSize-InGrams 28 g Soy 1 1 cup cereal with 0.5 cup skim milk NutrientQty%DV Calories 140 Sodium 265 mg 11% Potassium 7% Total Carbohydrate 30 g 10% Dietary Fiber 4% Sugars 9 g Protein 6 g Vitamin A 15% Vitamin C 10% Calcium 15% Iron 45% Is or Contains Kosher Is or Contains Fat Free Is or Contains Flavor Vitamin D 25% Niacin 25% Vitamin B12 35% Vitamin B6 25% Riboflavin 35% Thiamin 30% Folic Acid 25% ServingSize_Prepared 1.5 cup Soy 1 Ingredients Milled Corn, Sugar, Malt Flavor, Contains 2% or Less of Salt. BHT Added to Packaging for Freshness. Vitamins and Minerals: Iron, Vitamin C (Sodium Ascorbate, Ascorbic Acid), Niacinamide, Vitamin B6 (Pyridoxine Hydrochloride), Vitamin B2 (Riboflavin), Vitamin B1 (Thiamin Hydrochloride, Vitamin A Palmitate, Folic Acid, Vitamin D. Vitamin B12. Warnings Corn used in this product contains traces of soybeans. Manufacturer Kelloggs Battle Creek, MI 49016 800-962-1413 Copyright 2013 Kellogg NA Co. UPC 03801277 -
Re: [CnD] Julianne peeler and my salad
Is this the same thing that spiral cuts the vegetables? You put the veg in the top and twist it and it comes out in spiral-like lengths? - Original Message - From: "RJ via Cookinginthedark" To: "citd" Sent: Wednesday, August 13, 2014 4:32 PM Subject: [CnD] Julianne peeler and my salad Tonight we had a Julianne salad made of 1 large carrot 1 med zucchini 1 8 inch cucumber 1 large red pepper 1 apple. I took the Julianne peeler and Julianne all of the above in a large bowl. Sprinkled on some red wine vinegar and had a great meal. Wife use her salad dressing and said it was delicious. --- 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Julianne peeler and my salad
Is this a hand pealer or electric and I am assumeing that it cuts things very thin? Lenore -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Wednesday, August 13, 2014 5:32 PM To: citd Subject: [CnD] Julianne peeler and my salad Tonight we had a Julianne salad made of 1 large carrot 1 med zucchini 1 8 inch cucumber 1 large red pepper 1 apple. I took the Julianne peeler and Julianne all of the above in a large bowl. Sprinkled on some red wine vinegar and had a great meal. Wife use her salad dressing and said it was delicious. --- 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Rollie Egg Master
I went on you tube, it is something too makes. Some times the eggs got stuck and the stuff didn't look very good. It was hard too no how long to cook the egg. Lenore -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Andrew Niven via Cookinginthedark Sent: Wednesday, August 13, 2014 5:00 PM To: cookinginthedark@acbradio.org Subject: [CnD] Rollie Egg Master Hi all. Just wondering if anyone had one of these kitchen gadgets and how good you find it? For anyone who doesn't, there's plenty of information about them up on Youtube. The concept sounds fascinating and easy for a blind person to operate. Cheers Andrew ___ 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] Julianne peeler and my salad
Tonight we had a Julianne salad made of 1 large carrot 1 med zucchini 1 8 inch cucumber 1 large red pepper 1 apple. I took the Julianne peeler and Julianne all of the above in a large bowl. Sprinkled on some red wine vinegar and had a great meal. Wife use her salad dressing and said it was delicious. --- 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] Rollie Egg Master
Never heard of it. Lenore -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Andrew Niven via Cookinginthedark Sent: Wednesday, August 13, 2014 5:00 PM To: cookinginthedark@acbradio.org Subject: [CnD] Rollie Egg Master Hi all. Just wondering if anyone had one of these kitchen gadgets and how good you find it? For anyone who doesn't, there's plenty of information about them up on Youtube. The concept sounds fascinating and easy for a blind person to operate. Cheers Andrew ___ 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] Rollie Egg Master
What sort of gadget is it? I've never heard of it. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Rollie Egg Master
Hi all. Just wondering if anyone had one of these kitchen gadgets and how good you find it? For anyone who doesn't, there's plenty of information about them up on Youtube. The concept sounds fascinating and easy for a blind person to operate. Cheers Andrew ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Seeking website for prepared products nutrient content
Hello gang, I made the mistake of not reading a product when I bought it and now my blood sugars are getting higher than I thought when eating this cereal. Is there a website that is jaws friendly that lists the nutrient contents of commercially made products. Specifically breakfast cereals that are gluten free. I bought Honey/Nut Chex cereal and it must have a higher carbohydrate amount than what I expected for other gluten free cereals. Remember I live in Canada so if one of our Canadian members knows of a website that has a Canada content I would really appreciate knowing about it. Thanks, Donald ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cake lover's delight
This is the 3-2-1 cake with more water, IIRC. In that recipe you put it in a mug to microwave it. > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of jan brown via Cookinginthedark > Sent: Wednesday, August 13, 2014 1:02 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] cake lover's delight > > I am confused by this recipe. You combine two cake mixes and then take > out some of the combined mixes, nuke them with water and get what? How > do you keep the cake or cup cake from spreading out and giving you a > cookie like thing? Have you done this and what was the outcome? > > ___ > 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] cake lover's delight
You would put the mixture into a microwave safe mug. That would keep it from spreading. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cake lover's delight
I am confused by this recipe. You combine two cake mixes and then take out some of the combined mixes, nuke them with water and get what? How do you keep the cake or cup cake from spreading out and giving you a cookie like thing? Have you done this and what was the outcome? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cake lover's delight
Wow! How easy is that! I think I might pour these into a plastic container for easier dipping. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] cake lover's delight
Combine 1 angel food cake nmix and your favorite cake mix in a freezer bag. Do not prepare. In microwavable-safe cup combine 3 tablespoons of the mix and 3 tablespoons water. Microwave on high for one minute. Frost with your choice of frosting and enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] zucchini spaghetti (tonight's meal
Hi, I’m really curious about zucchini spaghetti. I know it probably won’t taste exactly like spaghetti, but what is the texture like. Is it a similar texture to spaghetti noodles? Really want to try this. Holly > On Aug 12, 2014, at 6:14 PM, RJ via Cookinginthedark > wrote: > > Today I bought my own Julianne peeler and made zucchini spaghetti. plus a > tomato sauce. It took all of about five minutes to peel the two zucchinis > into angel hair pasta. > As for the sauce, I had some pizza topping and peppers/onions I had leftover > from Sunday when I invited the grandson and his girlfriend over for pizza > Sunday. Just added the pizza sauce and onions and peppers to a 8 ounce can of > tomato sauce, added about twenty miniature meatballs to it and the sauce was > done I place the zucchini spaghetti in paper towels and place it into the > refrigerator for about two hours to get rid of some of the moisture in the > zucchini strands > It was time for dinner. > Had the sauce and meatballs heated thru. Added some olive oil to a skillet > and chopped up a couple cloves of garlic. Browned the garlic to give the > olive oil a garlic flavor. Place the zucchini spaghetti in the skillet and > salt and pepper to taste and cooked for about 3 minutes or el denta Place the > zucchini spaghetti in two bowls and place the sauce and meatballs over the > spaghetti and had a great meal. > R. > P. S. > Low in cargs and gluten free. > > --- > 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Anything Bread
I accidently delated the bread you can put the different stuff in can someone send it again? The bread you can apple sauce sweet potatoes. Whened I close my e mail program it delatesstuff. Lenore -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra Piening via Cookinginthedark Sent: Wednesday, August 13, 2014 8:45 AM To: cookinginthedark@acbradio.org; 'Regina Marie' Subject: Re: [CnD] Anything Bread What a great recipe! I'll definitely try this one some time this fall! Creativity is a wonderful thing! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Regina Marie via Cookinginthedark Sent: Wednesday, August 13, 2014 4:37 AM To: cookinginthedark@acbradio.org Subject: [CnD] Anything Bread I thought this recipe might be helpful. You can truly make anything into bread: bananas, cranberry sauce, pumpkin, zuckini, applesauce, yams/sweet potatoes canned apricots or peaches. Pumpkin, squash, and yams/sweet potatoes must be cooked and smashed first or canned. Drain excess liquid on all canned items packed in syrup or juice. Applesauce and cranberry sauce can be used straight from the can. You can use whole or jelled cranberry sauce. Just smash the bananas up after peeling. You get the picture. Ingredients: 2 cups pulp, (see notes above 1 cup oil (canola, corn, or vegetable) 1 and 1/2 cups sugar (you can use half white and half brown or substitute 1 cup of honey) 3 eggs 1 teaspoon vanilla 3 cups self-rising flour (Gold Medal makes a good one) (or you can also use 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda instead) 1 teaspoon nutmeg 1 tablespoon cinnamon Variations: Be creative with these but remember some work better than others. For instance, pumpkin, squash, and applesauce work with these extra spices but yams/sweet potatoes and cranberry sauce do not: 1/2 teaspoon ginger 1/2 teaspoon allspice or ground cloves 1 cup chopped nuts of choice, optional Directions: Preheat oven to 350 Degrees F. Grease and flour or spray 2 loaf pans, the larger size. Beat together pulp, oil eggs, sugar and vanilla till smooth and well combined. Add all dry ingredients except nuts and mix till worked into batter well, scraping the sides of the bowl often. Stir in nuts if desired. Pour into 2 loaf pans, half of the batter in each. Bake at 350 degrees F for one hour or until toothpick or knife in center comes out clean or the bread springs back when pressed with finger in the middle. Remember, metal pans may cook a bit more quickly. You can top with a thin layer of butter/margarine and either confectioners sugar or cinnamon and white sugar or cinnamon and brown sugar mix whichever you think will taste best. Be creative. This recipe is very flexible, can be made ahead and refrigerated to bake later, and you can be mixing this, stop in the middle, refrigerate and come back to finish mixing and adding the rest of the ingredients without messing it up. Hint: I always set the batter out and let it come to room temperature before baking if I've refrigerated it. *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.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
Re: [CnD] Anything Bread
What a great recipe! I'll definitely try this one some time this fall! Creativity is a wonderful thing! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Regina Marie via Cookinginthedark Sent: Wednesday, August 13, 2014 4:37 AM To: cookinginthedark@acbradio.org Subject: [CnD] Anything Bread I thought this recipe might be helpful. You can truly make anything into bread: bananas, cranberry sauce, pumpkin, zuckini, applesauce, yams/sweet potatoes canned apricots or peaches. Pumpkin, squash, and yams/sweet potatoes must be cooked and smashed first or canned. Drain excess liquid on all canned items packed in syrup or juice. Applesauce and cranberry sauce can be used straight from the can. You can use whole or jelled cranberry sauce. Just smash the bananas up after peeling. You get the picture. Ingredients: 2 cups pulp, (see notes above 1 cup oil (canola, corn, or vegetable) 1 and 1/2 cups sugar (you can use half white and half brown or substitute 1 cup of honey) 3 eggs 1 teaspoon vanilla 3 cups self-rising flour (Gold Medal makes a good one) (or you can also use 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda instead) 1 teaspoon nutmeg 1 tablespoon cinnamon Variations: Be creative with these but remember some work better than others. For instance, pumpkin, squash, and applesauce work with these extra spices but yams/sweet potatoes and cranberry sauce do not: 1/2 teaspoon ginger 1/2 teaspoon allspice or ground cloves 1 cup chopped nuts of choice, optional Directions: Preheat oven to 350 Degrees F. Grease and flour or spray 2 loaf pans, the larger size. Beat together pulp, oil eggs, sugar and vanilla till smooth and well combined. Add all dry ingredients except nuts and mix till worked into batter well, scraping the sides of the bowl often. Stir in nuts if desired. Pour into 2 loaf pans, half of the batter in each. Bake at 350 degrees F for one hour or until toothpick or knife in center comes out clean or the bread springs back when pressed with finger in the middle. Remember, metal pans may cook a bit more quickly. You can top with a thin layer of butter/margarine and either confectioners sugar or cinnamon and white sugar or cinnamon and brown sugar mix whichever you think will taste best. Be creative. This recipe is very flexible, can be made ahead and refrigerated to bake later, and you can be mixing this, stop in the middle, refrigerate and come back to finish mixing and adding the rest of the ingredients without messing it up. Hint: I always set the batter out and let it come to room temperature before baking if I've refrigerated it. *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.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] Pineapple Nut Bars
Pineapple bars for breakfast, yum! Thanks, everyone, as it turns out, I've been juggling the schedule around a bit and I'm probably going to be able to prep and bake on Saturday after all. As for the pan, I've never actually measured the one I use for these, but it is somewhat larger than 9 by 13, although I suspect you could use the smaller pan as well. Have fun with these! Deb -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of gail johnson via Cookinginthedark Sent: Wednesday, August 13, 2014 3:35 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Pineapple Nut Bars Hi Debbra, I think you could make the batter a couple days ahead and it should be fine. Your nuts won't have any crunch. I would probably leave the nuts out until your batter was room temperature and then put them in the batter. My husband likes them crunchy. I woke up early so making some for breakfast this morning. Thanks for sharing. ___ 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] Pineapple Nut Bars
I just use a 13 in. by 2 in. pan and bake it about 3 minutes longer if they seem to need it. Allison - Original Message - From: debbie deatherage via Cookinginthedark To: cookinginthedark@acbradio.org, Debbra Piening ,cookinginthedark@acbradio.org Date sent: Tue, 12 Aug 2014 23:00:42 -0500 Subject: Re: [CnD] Pineapple Nut Bars Hello, I have a question. I haven't seen a 14-10 inch pan before. Have you tryed this in a 9-13 pan before? Debbie Deatherage ___ 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] Anything Bread
I thought this recipe might be helpful. You can truly make anything into bread: bananas, cranberry sauce, pumpkin, zuckini, applesauce, yams/sweet potatoes canned apricots or peaches. Pumpkin, squash, and yams/sweet potatoes must be cooked and smashed first or canned. Drain excess liquid on all canned items packed in syrup or juice. Applesauce and cranberry sauce can be used straight from the can. You can use whole or jelled cranberry sauce. Just smash the bananas up after peeling. You get the picture. Ingredients: 2 cups pulp, (see notes above 1 cup oil (canola, corn, or vegetable) 1 and 1/2 cups sugar (you can use half white and half brown or substitute 1 cup of honey) 3 eggs 1 teaspoon vanilla 3 cups self-rising flour (Gold Medal makes a good one) (or you can also use 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda instead) 1 teaspoon nutmeg 1 tablespoon cinnamon Variations: Be creative with these but remember some work better than others. For instance, pumpkin, squash, and applesauce work with these extra spices but yams/sweet potatoes and cranberry sauce do not: 1/2 teaspoon ginger 1/2 teaspoon allspice or ground cloves 1 cup chopped nuts of choice, optional Directions: Preheat oven to 350 Degrees F. Grease and flour or spray 2 loaf pans, the larger size. Beat together pulp, oil eggs, sugar and vanilla till smooth and well combined. Add all dry ingredients except nuts and mix till worked into batter well, scraping the sides of the bowl often. Stir in nuts if desired. Pour into 2 loaf pans, half of the batter in each. Bake at 350 degrees F for one hour or until toothpick or knife in center comes out clean or the bread springs back when pressed with finger in the middle. Remember, metal pans may cook a bit more quickly. You can top with a thin layer of butter/margarine and either confectioners sugar or cinnamon and white sugar or cinnamon and brown sugar mix whichever you think will taste best. Be creative. This recipe is very flexible, can be made ahead and refrigerated to bake later, and you can be mixing this, stop in the middle, refrigerate and come back to finish mixing and adding the rest of the ingredients without messing it up. Hint: I always set the batter out and let it come to room temperature before baking if I've refrigerated it. *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pineapple Nut Bars
Hi Debbra, I think you could make the batter a couple days ahead and it should be fine. Your nuts won't have any crunch. I would probably leave the nuts out until your batter was room temperature and then put them in the batter. My husband likes them crunchy. I woke up early so making some for breakfast this morning. Thanks for sharing. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipe using only two ripe bananas?
I have cut recipes in half and it has never caused a problem for me. Just make sure you actually divide in half. Half of 1 quarter cup is 1/8 cup or 2 tablespoons. Most mart phones do great conversions. *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Tuesday, August 12, 2014 3:22 PM To: cookinginthedark@acbradio.org; Alex Hall Subject: Re: [CnD] Recipe using only two ripe bananas? Can you cut a recipe that uses 4 of then in half? I'm just thinking out loud. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "Alex Hall via Cookinginthedark" To: Sent: Tuesday, August 12, 2014 5:05 PM Subject: [CnD] Recipe using only two ripe bananas? > Hi all, > I have two ripe bananas. I have some banana recipes, but they need > four or more. Does anyone have anything that calls for just two? > Muffins, cookies, bars, something simple like that; I'd rather not make a crust. Thanks. > > > Sent from my iPhone > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
