Re: [CnD] A question about Schwan's
I did call in and my driver even expressed discern, as he has many blind customers, but like you stated, 2 are not the only ones, but who knows! many might have complained and quizzed them about this decision, and maybe they just decided against reconsidering! Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of brenda mueller via Cookinginthedark Sent: Sunday, August 24, 2014 11:13 AM To: cookinginthedark@acbradio.org; Allison Fallin Subject: Re: [CnD] A question about Schwan's Yes, I found out about the catalogs some time ago and posted a warning. I had hoped the blind community would encourage Schwans to rethink this decision, but noone seemed overly concerned, and now the catalogues are gone. Brenda Mueller > - Original Message - >From: Allison Fallin via Cookinginthedark To: Date sent: Sat, 23 Aug 2014 21:33:22 -0500 >Subject: [CnD] A question about Schwan's >I heard from a friend that Schwan's is no longer producing Braille catalogs. >Does anyone know for sure if this is true? >Allison Fallin >___ >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] A question about Schwan's
I don't think any one did! sad! Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Sunday, August 24, 2014 2:09 PM To: cookinginthedark@acbradio.org; brenda mueller Subject: Re: [CnD] A question about Schwan's Even though I am not one of their customers, I voiced the importance of braille to a blind by comparing it with the importance of printed material to a sighted person. I never heard from them. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "brenda mueller via Cookinginthedark" To: ; "Allison Fallin" Sent: Sunday, August 24, 2014 11:12 AM Subject: Re: [CnD] A question about Schwan's > Yes, I found out about the catalogs some time ago and posted a warning. > > I had hoped the blind community would encourage Schwans to rethink > this decision, but noone seemed overly concerned, and now the > catalogues are gone. > > Brenda Mueller > > >> - Original Message - >>From: Allison Fallin via Cookinginthedark > >To: >Date sent: Sat, 23 Aug 2014 21:33:22 -0500 >>Subject: [CnD] A question about Schwan's > >>I heard from a friend that Schwan's is no longer producing > Braille catalogs. >>Does anyone know for sure if this is true? > > > >>Allison Fallin > > > >>___ >>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] Chocolate Chip Cookie Recipes Wanted
I will post in a day or so; been busy and trying to catch up, but will contribute. Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Sunday, August 24, 2014 2:26 PM To: cookinginthedark@acbradio.org; Alex Hall Subject: Re: [CnD] Chocolate Chip Cookie Recipes Wanted A good basic recipe for the all-American chocolate chip cookie. Ingredients: 1 cup butter, softened 3/4 cup granulated sugar 3/4 cup firmly packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 (12-ounce) package or 2 cups semisweet chocolate chips 1 cup chopped nuts Method: 1. Preheat oven to 375°F (190°C). 2. In a large mixing bowl, cream together butter, sugar, brown sugar and vanilla. Stir in eggs; beating well. 3. In another bowl, combine flour, baking soda and salt. Gradually add flour mixture to butter mixture, stirring until thoroughly combined. Stir in chocolate chips and nuts. 4. Drop by teaspoonfuls onto an ungreased baking sheet. Bake for 8 to 10 minutes. Cool slightly before removing from the baking sheet. Makes 48 cookies. Enjoy. --- 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: Sunday, August 24, 2014 2:12 PM Subject: [CnD] Chocolate Chip Cookie Recipes Wanted > Hi all, > I somehow don't have the classic chocolate chip cookie recipe written > down anywhere, the one on the back of most bags of chocolate chips. > Does anyone have it? Any other recipes, for modified, or softer, or > bigger, or other types of these cookies, would be great as well. 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Soft Chocolate Chip Cookies
SOFT CHOCOLATE CHIP COOKIES 2 cups brown sugar 1 1/2 cups white sugar 2 cups all-vegetable Crisco (non-hydrogenated) 4 eggs 4 cups flour 2 tsp. baking powder 2 tsp. baking soda 2 tsp. salt 2 tsp. pure vanilla 3/4 cup chopped nuts (pecans, walnuts, etc.) 2 cups chocolate chips Combine all dry ingredients in a large bowl and mix well. Beat eggs until light in color. Add all ingredients except nuts and chips to bowl and mix only until combined (about 1 minute). Stir in nuts and chips. Drop onto a parchment lined cookie sheet by tablespoonfuls and bake in a preheated 350°F oven for 10-12 minutes; remove from oven before they appear to be baked, just when the edges are slightly browned. Cooks Note: It's important not to overbake, so keep an eye on them during the last few minutes and don't go by the timer because different size cookies bake in more or less time and your oven will affect results. These cookies are great partially dipped in or drizzled with chocolate! Substitution: Butter may be used to replace all or part of the Crisco, but this will cause the cookies to spread and be more crisp than soft. Yield: About 40 large cookies Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra Piening via Cookinginthedark Sent: Sunday, August 24, 2014 4:54 PM To: cookinginthedark@acbradio.org; 'Abby Vincent'; 'Sherri Crum' Subject: Re: [CnD] Chocolate Chip Cookie Recipes Wanted Chocolate Chip Cookies 1/2 cup butter or shortening 6 tbsp brown sugar 6 tbsp granulated sugar 1 egg 1 1/8 cups sifted flour 1/2 tsp salt 1/2 tsp soda 1/2 tsp vanilla 1/2 cup chopped nuts 1 cup chocolate chips Preheat oven to 375 degrees. Cream butter or shortening with sugars, add egg and beat well. Sift together flour, salt and soda, add and mix well. Add vanilla, nuts and chocolate chips. Mix until well blended. Drop by tsp onto ungreased cookie sheets about two inches apart. Bake for 12 minutes. Cool on racks and store in covered container. Yields about 4 dozen. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Abby Vincent via Cookinginthedark Sent: Sunday, August 24, 2014 4:31 PM To: cookinginthedark@acbradio.org; 'Sherri Crum' Subject: Re: [CnD] Chocolate Chip Cookie Recipes Wanted Here's a classic tollhouse recipe using chunks instead of chips. The chips are meant to survive cooking more or less keeping their shape. Chunks are bborn to melt. Abby chunk cookies 2 1/4 cup all purpose flour 1 tsp baking soda 1 ts salt 2 sticks butter, softened 3/4 cups granulated sugar 3/4 cups packed brown sugar 1 tsp vanilla extract 2 large eggs 1 3/4 cups chocolate chips 1 cup chopped nuts preheat oven 375 F combine flour, soda, salt in small bowl beat butter, sugar, brown sugar, vanilla in a large mixing bowl until creamy. Add eggs one at a time beating well after each egg. gradually beat in flour mixture. Stir in chunks and nuts Drop by round tablespoon on ungreased baking sheet. bake for nine to eleven minutes or until golden brown. cool on baking sheet for two minutes. Remove to wire rack to cool completely. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sherri Crum via Cookinginthedark Sent: Sunday, August 24, 2014 12:40 PM To: cookinginthedark@acbradio.org; Charles Rivard Subject: Re: [CnD] Chocolate Chip Cookie Recipes Wanted Several recipes from my files. Separated by ** Award Winning Soft Chocolate Chip Cookies Baker's Best Chocolate Chip Cookies BEN & JERRY'S GIANT CHOCOLATE CHIP COOKIES Brown Sugar Chocolate Chip Cookies Chewy Chocolate Chip Oatmeal Cookies Chocolate Chip Cookies Double Tree Hotel Chocolate Chip Cookies Quick Chocolate Chip Cookies ** Award Winning Soft Chocolate Chip Cookies 4-1/2 c. all-purpose flour 2 tsp baking soda 2 c. butter, softened 1-1/2 c. packed brown sugar 1/2 c. sugar 2 3.4-oz. pkgs. instant vanilla pudding mix, or any other flavor 4 eggs 2 tsp vanilla 4 c. semisweet chocolate chips 2 c. chopped walnuts, optional Preheat oven to dg350. Sift together flour & baking soda, set aside. In large bowl, cream together butter and sugars. Beat in pudding mix until blended. Stir in eggs & vanilla. Blend in flour mixture. Stir in chocolate chips & nuts. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes, Edges should be golden brown. ** Baker's Best Chocolate Chip Cookies 1-1/2 cups (3 sticks) butter, softened 1-1/2 cups brown sugar 3/4 cup granulated sugar 1 tablespoon vanilla extract 3 eggs 3-1/4 cups flour 1-1/2 teaspoon baking soda 3/4 teaspoon salt 2-1/2 cups semisweet chocolate chips Mix all the ingredients, form the cookies with a teaspoon and bake on an ungreased cookie sheet at 375 degrees for 10 to 12 minutes or until lightly browned. Enjoy these delicious cookies! ** BEN & JERRY'S GIANT CHOCOLATE CH
[CnD] No Bake Peanut Butter Chocolate Chip Cookies
NO BAKE PEANUT BUTTER CHOCOLATE CHIP COOKIES 1 cup white Karo Corn Syrup 1 cup sugar 1 cup peanut butter 1 12 oz. pkg. chocolate chips 1 cup flaked coconut 1 cup nuts or 1 cup quick-cooking oats 1 cup Special K cereal or Rice Krispies In a metal or crockery mixing bowl (don't use glass or pyrex) combine peanut butter, chocolate chips and coconut. Mix well. Set aside. In a saucepan, combine Karo syrup with sugar; stir. Bring to a boil; when mixture comes to a boil, continue to boil for 1 minute only. Pour the hot syrup over the peanut butter mixture and stir until well blended. Add 1 cup chopped nuts (pecans, walnuts, almonds, pistachios, macadamia nuts) OR 1 cup quick-cooking oatmeal. Then, add 1 cup of either Special K cereal OR 1 cup of Rice Krispies. Mix well. Spoon by the teaspoonful onto wax or parchment paper. Press down using a fork (criss-cross). Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra Piening via Cookinginthedark Sent: Sunday, August 24, 2014 4:54 PM To: cookinginthedark@acbradio.org; 'Abby Vincent'; 'Sherri Crum' Subject: Re: [CnD] Chocolate Chip Cookie Recipes Wanted Chocolate Chip Cookies 1/2 cup butter or shortening 6 tbsp brown sugar 6 tbsp granulated sugar 1 egg 1 1/8 cups sifted flour 1/2 tsp salt 1/2 tsp soda 1/2 tsp vanilla 1/2 cup chopped nuts 1 cup chocolate chips Preheat oven to 375 degrees. Cream butter or shortening with sugars, add egg and beat well. Sift together flour, salt and soda, add and mix well. Add vanilla, nuts and chocolate chips. Mix until well blended. Drop by tsp onto ungreased cookie sheets about two inches apart. Bake for 12 minutes. Cool on racks and store in covered container. Yields about 4 dozen. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Abby Vincent via Cookinginthedark Sent: Sunday, August 24, 2014 4:31 PM To: cookinginthedark@acbradio.org; 'Sherri Crum' Subject: Re: [CnD] Chocolate Chip Cookie Recipes Wanted Here's a classic tollhouse recipe using chunks instead of chips. The chips are meant to survive cooking more or less keeping their shape. Chunks are bborn to melt. Abby chunk cookies 2 1/4 cup all purpose flour 1 tsp baking soda 1 ts salt 2 sticks butter, softened 3/4 cups granulated sugar 3/4 cups packed brown sugar 1 tsp vanilla extract 2 large eggs 1 3/4 cups chocolate chips 1 cup chopped nuts preheat oven 375 F combine flour, soda, salt in small bowl beat butter, sugar, brown sugar, vanilla in a large mixing bowl until creamy. Add eggs one at a time beating well after each egg. gradually beat in flour mixture. Stir in chunks and nuts Drop by round tablespoon on ungreased baking sheet. bake for nine to eleven minutes or until golden brown. cool on baking sheet for two minutes. Remove to wire rack to cool completely. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sherri Crum via Cookinginthedark Sent: Sunday, August 24, 2014 12:40 PM To: cookinginthedark@acbradio.org; Charles Rivard Subject: Re: [CnD] Chocolate Chip Cookie Recipes Wanted Several recipes from my files. Separated by ** Award Winning Soft Chocolate Chip Cookies Baker's Best Chocolate Chip Cookies BEN & JERRY'S GIANT CHOCOLATE CHIP COOKIES Brown Sugar Chocolate Chip Cookies Chewy Chocolate Chip Oatmeal Cookies Chocolate Chip Cookies Double Tree Hotel Chocolate Chip Cookies Quick Chocolate Chip Cookies ** Award Winning Soft Chocolate Chip Cookies 4-1/2 c. all-purpose flour 2 tsp baking soda 2 c. butter, softened 1-1/2 c. packed brown sugar 1/2 c. sugar 2 3.4-oz. pkgs. instant vanilla pudding mix, or any other flavor 4 eggs 2 tsp vanilla 4 c. semisweet chocolate chips 2 c. chopped walnuts, optional Preheat oven to dg350. Sift together flour & baking soda, set aside. In large bowl, cream together butter and sugars. Beat in pudding mix until blended. Stir in eggs & vanilla. Blend in flour mixture. Stir in chocolate chips & nuts. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes, Edges should be golden brown. ** Baker's Best Chocolate Chip Cookies 1-1/2 cups (3 sticks) butter, softened 1-1/2 cups brown sugar 3/4 cup granulated sugar 1 tablespoon vanilla extract 3 eggs 3-1/4 cups flour 1-1/2 teaspoon baking soda 3/4 teaspoon salt 2-1/2 cups semisweet chocolate chips Mix all the ingredients, form the cookies with a teaspoon and bake on an ungreased cookie sheet at 375 degrees for 10 to 12 minutes or until lightly browned. Enjoy these delicious cookies! ** BEN & JERRY'S GIANT CHOCOLATE CHIP COOKIES 1/2 c. Butter, room temperature (1 stick) 1/4 c. Granulated sugar 1/3 c. Brown sugar 1 egg 1/2 tsp Vanilla 1 c. plus 2 tsp all purpose flour 1/2 tsp Salt 1/2 tsp Baking soda 1 c. Semisweet chocolate chips 1/2 c. Coarsely chopped walnuts Preheat oven to 350F. Beat butt
[CnD] Thin and Crisp Chocolate Chip Cookies
THIN AND CRISP CHOCOLATE CHIP COOKIES These are thin, dark, and brittle-crisp. ES 1 3/4 cups sifted all-purpose flour 1/4 teaspoon baking soda 1/2 pound (2 sticks) butter 1 teaspoon vanilla 1 cup granulated sugar 1/2 cup dark brown sugar, firmly packed 1/3 cup unsweetened cocoa 2 tablespoons light cream 1 cup pecans halves, broken (large chunks) 1 cup (about 6 oz) semisweet chocolate chips Preheat to 350°F. Combine flour and baking soda. In a large mixing bowl on medium speed of mixer, beat together butter and sugar (s) until creamy. On low speed add cocoa and beat for 30 seconds. Beat in the cream and slowly add the flour mixture, stopping to scrape down the bowl occasionally. Beat only until mixed (about 30 seconds). Using a large spoon or spatula, stir in the nuts and chocolate chips. Drop cookies by the rounded teaspoonful onto a parchment or silicone-lined baking sheet (or unlined sheet lightly sprayed with non-stick spray). Cookies will spread during baking; leave about 2 inches between each cookie. Bake for 12 - 13 minutes. Remove baking sheet from oven and let cool for 1 to 2 minutes, then use a thin metal spatula to gently lift cookies to a wire rack to cool. Be careful not to overbake - cookies will be soft and seem undone but will firm up as they cool. Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra Piening via Cookinginthedark Sent: Sunday, August 24, 2014 4:54 PM To: cookinginthedark@acbradio.org; 'Abby Vincent'; 'Sherri Crum' Subject: Re: [CnD] Chocolate Chip Cookie Recipes Wanted Chocolate Chip Cookies 1/2 cup butter or shortening 6 tbsp brown sugar 6 tbsp granulated sugar 1 egg 1 1/8 cups sifted flour 1/2 tsp salt 1/2 tsp soda 1/2 tsp vanilla 1/2 cup chopped nuts 1 cup chocolate chips Preheat oven to 375 degrees. Cream butter or shortening with sugars, add egg and beat well. Sift together flour, salt and soda, add and mix well. Add vanilla, nuts and chocolate chips. Mix until well blended. Drop by tsp onto ungreased cookie sheets about two inches apart. Bake for 12 minutes. Cool on racks and store in covered container. Yields about 4 dozen. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Abby Vincent via Cookinginthedark Sent: Sunday, August 24, 2014 4:31 PM To: cookinginthedark@acbradio.org; 'Sherri Crum' Subject: Re: [CnD] Chocolate Chip Cookie Recipes Wanted Here's a classic tollhouse recipe using chunks instead of chips. The chips are meant to survive cooking more or less keeping their shape. Chunks are bborn to melt. Abby chunk cookies 2 1/4 cup all purpose flour 1 tsp baking soda 1 ts salt 2 sticks butter, softened 3/4 cups granulated sugar 3/4 cups packed brown sugar 1 tsp vanilla extract 2 large eggs 1 3/4 cups chocolate chips 1 cup chopped nuts preheat oven 375 F combine flour, soda, salt in small bowl beat butter, sugar, brown sugar, vanilla in a large mixing bowl until creamy. Add eggs one at a time beating well after each egg. gradually beat in flour mixture. Stir in chunks and nuts Drop by round tablespoon on ungreased baking sheet. bake for nine to eleven minutes or until golden brown. cool on baking sheet for two minutes. Remove to wire rack to cool completely. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sherri Crum via Cookinginthedark Sent: Sunday, August 24, 2014 12:40 PM To: cookinginthedark@acbradio.org; Charles Rivard Subject: Re: [CnD] Chocolate Chip Cookie Recipes Wanted Several recipes from my files. Separated by ** Award Winning Soft Chocolate Chip Cookies Baker's Best Chocolate Chip Cookies BEN & JERRY'S GIANT CHOCOLATE CHIP COOKIES Brown Sugar Chocolate Chip Cookies Chewy Chocolate Chip Oatmeal Cookies Chocolate Chip Cookies Double Tree Hotel Chocolate Chip Cookies Quick Chocolate Chip Cookies ** Award Winning Soft Chocolate Chip Cookies 4-1/2 c. all-purpose flour 2 tsp baking soda 2 c. butter, softened 1-1/2 c. packed brown sugar 1/2 c. sugar 2 3.4-oz. pkgs. instant vanilla pudding mix, or any other flavor 4 eggs 2 tsp vanilla 4 c. semisweet chocolate chips 2 c. chopped walnuts, optional Preheat oven to dg350. Sift together flour & baking soda, set aside. In large bowl, cream together butter and sugars. Beat in pudding mix until blended. Stir in eggs & vanilla. Blend in flour mixture. Stir in chocolate chips & nuts. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes, Edges should be golden brown. ** Baker's Best Chocolate Chip Cookies 1-1/2 cups (3 sticks) butter, softened 1-1/2 cups brown sugar 3/4 cup granulated sugar 1 tablespoon vanilla extract 3 eggs 3-1/4 cups flour 1-1/2 teaspoon baking soda 3/4 teaspoon salt 2-1/2 cups semisweet chocolate chips Mix all the ingredients, form the cookies with a teaspoon and bake on an ungreased cookie s
[CnD] Shortbread Chocolate Chip Cookies
SHORTBREAD CHOCOLATE CHIP COOKIES 2 c. butter 2 c. powdered sugar 2 tbsp. vanilla 1/2 tsp. salt, optional 4 1/2 c. flour 1 c. semi sweet chocolate chips (mini chips work well) Cream butter and confectioners' sugar. Add vanilla, salt and flour until well blended. Stir in chocolate chips. Shape into 1 inch balls. Flatten to 1 1/2 inch rounds with fork. Bake at 350 degrees for 15 minutes. Sprinkle with powdered sugar. NOTE: Bottom of cookie should be light brown. Don't let them get dark or they will be hard. 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: Sunday, August 24, 2014 2:12 PM To: Subject: [CnD] Chocolate Chip Cookie Recipes Wanted Hi all, I somehow don't have the classic chocolate chip cookie recipe written down anywhere, the one on the back of most bags of chocolate chips. Does anyone have it? Any other recipes, for modified, or softer, or bigger, or other types of these cookies, would be great as well. 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
[CnD] Chocolate Chip Shortbread Cookies
CHOCOLATE CHIP SHORTBREAD COOKIES 2 c. butter 2 c. powdered sugar 2 tsp. vanilla 1/2 tsp. salt 4 1/2 c. flour 12 oz. pkg. semi-sweet chocolte chips Mix all ingredients. Roll into balls. Flatten on cookie sheet with a fork. Bake 350 degrees for 15 minutes. While warm, sprinkle with powdered sugar (optional). 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: Sunday, August 24, 2014 2:12 PM To: Subject: [CnD] Chocolate Chip Cookie Recipes Wanted Hi all, I somehow don't have the classic chocolate chip cookie recipe written down anywhere, the one on the back of most bags of chocolate chips. Does anyone have it? Any other recipes, for modified, or softer, or bigger, or other types of these cookies, would be great as well. 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
[CnD] Shortbread Cookies
SHORTBREAD COOKIES 1 c. butter 1/2 c. brown sugar 2 tbsp. white sugar 1 egg yolk 1/2 tsp. vanilla 1 tbsp. milk 2 c. flour Chocolate chips Nuts Cream butter, brown sugar, white sugar, egg yolk, vanilla and milk. Add remaining ingredients. Drop by teaspoon on greased cookie sheets. Bake in 400 degree oven for 10 minutes. 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: Sunday, August 24, 2014 2:12 PM To: Subject: [CnD] Chocolate Chip Cookie Recipes Wanted Hi all, I somehow don't have the classic chocolate chip cookie recipe written down anywhere, the one on the back of most bags of chocolate chips. Does anyone have it? Any other recipes, for modified, or softer, or bigger, or other types of these cookies, would be great as well. 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
[CnD] Measuring cups in Braille with liters and militers
Hi everyone, I was wondering for those that measure in mililiters how do you do it? Are there special cups that have Braille markings for mililiters? All of the recipes here in Spain and I think throughout most of Europe, measure liquids in mililiters and liters. If any of you have any suggestions please send them my way. I'm originally from the States and we usually measure in cups. I do have a set of Braille measuring cups, but they are not metric. Thank you in advance for any suggestions. Allison Enviado desde mi iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Homemade gravy: the kind grandma made
Good morning. I'm looking up making roast beef this week and would like to make homemade gravy: the kind grandma made. I know I can purchase gravy packs but I would like to make it from scratch. There's something about getting in the kitchen and doing things from scratch and having it "Just right." If anyone has a good gravy recipe, thick or thin, please share. I like roast beef sandwiches with gravy [openface]. I'm thinking of throwing the roast beef in the slow cooker with chopped up onion, garlic, and a little salt and pepper to taste. Not sure if I should add potatoes right away or wait until it's almost done? Was going to do a mix of large potatoes, not sure if russets are good potatoes for mashed or what makes better potatoes for things like fries, Hashbrowns, etc. I know you can buy baking potatoes to do baked potatoes or stuffed potatoes but wasn't sure what makes a good potato for your every day mashed potato. I was also going to buy those small roast potatoes, the small o nes that are bite size. Looking forward to reading recipes and suggestions. Have a wonderful day. Oh yes, if you're one of those going back to the classroom, welcome back. Blaine Sent from my iPhone Blaine Deutscher Ambrose University Business administration Phone: (403) 827-6863 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Homemade gravy: the kind grandma made
Homemade gravy , Grandma style is made in the roasting pan you used to roast the beef. Take the roast out of the pan. While the juices are being redistributed, make the gravy. Scrape all the roast that's stuck to the pan into the middle of the pan. Put the pan on the stove with medium low heat. . Skim off fat if you like. Add hot water until you have enough to cook the flour. Then add about two tablespoons of flour. Cook stirring constantly until the flour is toasted ... maybe four minutes. Add more flour and water if needed. Be sure to cook the flour in the pan drippings long enough to mellow the flavor. Now you can add whatever you like ... salt and pepper to taste, seasoning such as Worcestershire sauce, onions, mushrooms, but these are optional. If there are lots of juices on the platter where your meat is, add them to the gravy. If you are using a crock pot, you'll make the gravy the way you make basic cream sauce. Cook equal amounts of flour and butter or oil in a pan until the flour is cooked, about three to four minutes. Slowly add liquid from the crock pot, stirring constantly, until you get the amount and thickness you like. This will be about three tablespoons of flour, three tablespoons of oil or butter and a cup of liquid. Abby -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Blaine Deutscher via Cookinginthedark Sent: Tuesday, August 26, 2014 6:17 AM To: cookinginthedark@acbradio.org Subject: [CnD] Homemade gravy: the kind grandma made Good morning. I'm looking up making roast beef this week and would like to make homemade gravy: the kind grandma made. I know I can purchase gravy packs but I would like to make it from scratch. There's something about getting in the kitchen and doing things from scratch and having it "Just right." If anyone has a good gravy recipe, thick or thin, please share. I like roast beef sandwiches with gravy [openface]. I'm thinking of throwing the roast beef in the slow cooker with chopped up onion, garlic, and a little salt and pepper to taste. Not sure if I should add potatoes right away or wait until it's almost done? Was going to do a mix of large potatoes, not sure if russets are good potatoes for mashed or what makes better potatoes for things like fries, Hashbrowns, etc. I know you can buy baking potatoes to do baked potatoes or stuffed potatoes but wasn't sure what makes a good potato for your every day mashed potato. I was also going to buy those small roast potatoes, the small o nes that are bite size. Looking forward to reading recipes and suggestions. Have a wonderful day. Oh yes, if you're one of those going back to the classroom, welcome back. Blaine Sent from my iPhone Blaine Deutscher Ambrose University Business administration Phone: (403) 827-6863 ___ 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] Some cookie recipe tips
I heard a tip from a pastry chef how to make any cookie recipe chewy. Along with all the ingredients of the cookie recipe add 1 tablespoon of corn starch. I tried it and it makes my chocolate chip cookies even better. Another tip was to put the cookie dough in the fridge for at least 15 minutes or longer so all the ingredients are at the same tempeture before baking. I have always done this as it makes the dough stiffer to handle. I was glad when I heard this tip though because I now understand why it is done. I put my recipe below that I have used for over 30 years. I probably got it off the Chip-its bag. Chocolate Chip Cookies 1/2 cup margarine or butter 1/2 cup brown sugar 1/4 cup white sugar 1 egg 1/2 teaspoon vanilla 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup flour 1 tablespoon corn starch optional 1 cup chocolate chips Directions: Place rack in middle of oven and preheat to 350 degrees. Mix with wooden spoon or mixer margarine sugars and vanilla. Beat in egg. Stir in flour, salt, baking soda and corn starch. Cover and refridgerate batter until ready to bake. Bake on ungreased cookie sheets for 8 to 10 minutes. Note: * Using butter is best but when I use margarine it is always Becel. * Chopped walnuts are very good in this recipe but it does change the taste. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Homemade gravy: the kind grandma made
myay I ask how many people will you be feeding? i think I would boil my potatoes. I would use the liquid off the roast for my gravy. I tried to take the roast out of the crockpot and then make gravy in the pot itsself and the liquid would not allow the gravy to set up. do you want to use flour or corn starch? My problem is that I would do my gravy by feel. If making brown gravy you need to brown theflour. Betty Emmons- Original Message - From: "Blaine Deutscher via Cookinginthedark" To: Sent: Tuesday, August 26, 2014 8:16 AM Subject: [CnD] Homemade gravy: the kind grandma made Good morning. I'm looking up making roast beef this week and would like to make homemade gravy: the kind grandma made. I know I can purchase gravy packs but I would like to make it from scratch. There's something about getting in the kitchen and doing things from scratch and having it "Just right." If anyone has a good gravy recipe, thick or thin, please share. I like roast beef sandwiches with gravy [openface]. I'm thinking of throwing the roast beef in the slow cooker with chopped up onion, garlic, and a little salt and pepper to taste. Not sure if I should add potatoes right away or wait until it's almost done? Was going to do a mix of large potatoes, not sure if russets are good potatoes for mashed or what makes better potatoes for things like fries, Hashbrowns, etc. I know you can buy baking potatoes to do baked potatoes or stuffed potatoes but wasn't sure what makes a good potato for your every day mashed potato. I was also going to buy those small roast potatoes, the small o nes that are bite size. Looking forward to reading recipes and suggestions. Have a wonderful day. Oh yes, if you're one of those going back to the classroom, welcome back. Blaine Sent from my iPhone Blaine Deutscher Ambrose University Business administration Phone: (403) 827-6863 ___ 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] Homemade gravy: the kind grandma made
I always do my gravy as you described in the second set of instructions. I do prefer to skim off most of the fat and just use a couple tablespoons to brown the flour for flavor. I hav also used butter or margarine and just the juices from the meat. *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 Abby Vincent via Cookinginthedark Sent: Tuesday, August 26, 2014 7:26 AM To: cookinginthedark@acbradio.org; 'Blaine Deutscher' Subject: Re: [CnD] Homemade gravy: the kind grandma made Homemade gravy , Grandma style is made in the roasting pan you used to roast the beef. Take the roast out of the pan. While the juices are being redistributed, make the gravy. Scrape all the roast that's stuck to the pan into the middle of the pan. Put the pan on the stove with medium low heat. . Skim off fat if you like. Add hot water until you have enough to cook the flour. Then add about two tablespoons of flour. Cook stirring constantly until the flour is toasted ... maybe four minutes. Add more flour and water if needed. Be sure to cook the flour in the pan drippings long enough to mellow the flavor. Now you can add whatever you like ... salt and pepper to taste, seasoning such as Worcestershire sauce, onions, mushrooms, but these are optional. If there are lots of juices on the platter where your meat is, add them to the gravy. If you are using a crock pot, you'll make the gravy the way you make basic cream sauce. Cook equal amounts of flour and butter or oil in a pan until the flour is cooked, about three to four minutes. Slowly add liquid from the crock pot, stirring constantly, until you get the amount and thickness you like. This will be about three tablespoons of flour, three tablespoons of oil or butter and a cup of liquid. Abby -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Blaine Deutscher via Cookinginthedark Sent: Tuesday, August 26, 2014 6:17 AM To: cookinginthedark@acbradio.org Subject: [CnD] Homemade gravy: the kind grandma made Good morning. I'm looking up making roast beef this week and would like to make homemade gravy: the kind grandma made. I know I can purchase gravy packs but I would like to make it from scratch. There's something about getting in the kitchen and doing things from scratch and having it "Just right." If anyone has a good gravy recipe, thick or thin, please share. I like roast beef sandwiches with gravy [openface]. I'm thinking of throwing the roast beef in the slow cooker with chopped up onion, garlic, and a little salt and pepper to taste. Not sure if I should add potatoes right away or wait until it's almost done? Was going to do a mix of large potatoes, not sure if russets are good potatoes for mashed or what makes better potatoes for things like fries, Hashbrowns, etc. I know you can buy baking potatoes to do baked potatoes or stuffed potatoes but wasn't sure what makes a good potato for your every day mashed potato. I was also going to buy those small roast potatoes, the small o nes that are bite size. Looking forward to reading recipes and suggestions. Have a wonderful day. Oh yes, if you're one of those going back to the classroom, welcome back. Blaine Sent from my iPhone Blaine Deutscher Ambrose University Business administration Phone: (403) 827-6863 ___ 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] Homemade gravy: the kind grandma made
Oh and don't forget to keep stirring that gravy till thickens. You can add a little liquid to thin if it gets too thick or put a tablespoon or 2 into some cold watter and stir with a fork till blended and pour into it to thicken if too thin. *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 Blaine Deutscher via Cookinginthedark Sent: Tuesday, August 26, 2014 6:17 AM To: cookinginthedark@acbradio.org Subject: [CnD] Homemade gravy: the kind grandma made Good morning. I'm looking up making roast beef this week and would like to make homemade gravy: the kind grandma made. I know I can purchase gravy packs but I would like to make it from scratch. There's something about getting in the kitchen and doing things from scratch and having it "Just right." If anyone has a good gravy recipe, thick or thin, please share. I like roast beef sandwiches with gravy [openface]. I'm thinking of throwing the roast beef in the slow cooker with chopped up onion, garlic, and a little salt and pepper to taste. Not sure if I should add potatoes right away or wait until it's almost done? Was going to do a mix of large potatoes, not sure if russets are good potatoes for mashed or what makes better potatoes for things like fries, Hashbrowns, etc. I know you can buy baking potatoes to do baked potatoes or stuffed potatoes but wasn't sure what makes a good potato for your every day mashed potato. I was also going to buy those small roast potatoes, the small o nes that are bite size. Looking forward to reading recipes and suggestions. Have a wonderful day. Oh yes, if you're one of those going back to the classroom, welcome back. Blaine Sent from my iPhone Blaine Deutscher Ambrose University Business administration Phone: (403) 827-6863 ___ 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] Measuring cups in Braille with liters and militers
Tupperware has some goo ones with bot measurments that are now in Braille. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marissa Manzino via Cookinginthedark Sent: Tuesday, August 26, 2014 5:34 AM To: cookinginthedark@acbradio.org Subject: [CnD] Measuring cups in Braille with liters and militers Hi everyone, I was wondering for those that measure in mililiters how do you do it? Are there special cups that have Braille markings for mililiters? All of the recipes here in Spain and I think throughout most of Europe, measure liquids in mililiters and liters. If any of you have any suggestions please send them my way. I'm originally from the States and we usually measure in cups. I do have a set of Braille measuring cups, but they are not metric. Thank you in advance for any suggestions. Allison Enviado desde mi iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] A question about Schwan's
Hi! I think there is a way that we, the blind can still protest. We call 188-724-9267. Then we tell the person that answers the phone that we don't know the order numbers, because we don't have a braille catalogue. We'll have to request that the person look up all those order noumbers. With 50 or 60 calls a day, maybe Schwans will get the message, don't you think? Help me here. Maybe a hundred or so people can call tomorrow. Everyone asks for the catalogue, of course. Let's try it! Brenda Mueller - Original Message - From: Regina Marie via Cookinginthedark To: , "'Walt Cone'" ,"'Sandy'" Date sent: Sun, 24 Aug 2014 19:32:07 -0700 Subject: Re: [CnD] A question about Schwan's I did voice my opinion and told them I would not order from them if they discontinued the Braille catalog. I stopped ordering from them because of this. *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 Walt Cone via Cookinginthedark Sent: Sunday, August 24, 2014 3:38 AM To: cookinginthedark@acbradio.org; 'Sandy' Subject: Re: [CnD] A question about Schwan's Well I don't find the iphone ap works that great. I use my PC but I agree many times they get a good recipe and product and take it off. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy via Cookinginthedark Sent: Sunday, August 24, 2014 3:57 AM To: cookinginthedark@acbradio.org; 'Betty Emmons' Subject: Re: [CnD] A question about Schwan's Not every one has an iPhone, and what might be wonderful naving for some one might not be all that wonderful for another! quite a sweeping assumption. I feel, that with time, their business is gonna go down! one thing I hate about them is when they have good products, they either change their recipes or formulas, or take 'em off the market. Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Betty Emmons via Cookinginthedark Sent: Saturday, August 23, 2014 9:45 PM To: cookinginthedark@acbradio.org; Allison Fallin Subject: Re: [CnD] A question about Schwan's the braille catalogues were produced by home readers. however schwans requested that they no longer produce either braille, tape or cd. this is so you can go on their wonderful moble site on your phone. Betty Emmons - Original Message - From: "Allison Fallin via Cookinginthedark" To: I heard from a friend that Schwan's is no longer producing Braille catalogs. Does anyone know for sure if this is true? Allison Fallin ___ 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 - No virus found in this message. Checked by AVG - www.avg.com Version: 2014.0.4745 / Virus Database: 4007/8088 - Release Date: 08/23/14 - No virus found in this message. Checked by AVG - www.avg.com Version: 2014.0.4745 / Virus Database: 4007/8088 - Release Date: 08/23/14 ___ 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] A question about Schwan's
I NEVER HEAR FROM THEI EITHER. *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 Sandy via Cookinginthedark Sent: Tuesday, August 26, 2014 12:25 AM To: cookinginthedark@acbradio.org; 'Charles Rivard' Subject: Re: [CnD] A question about Schwan's I don't think any one did! sad! Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Sunday, August 24, 2014 2:09 PM To: cookinginthedark@acbradio.org; brenda mueller Subject: Re: [CnD] A question about Schwan's Even though I am not one of their customers, I voiced the importance of braille to a blind by comparing it with the importance of printed material to a sighted person. I never heard from them. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "brenda mueller via Cookinginthedark" To: ; "Allison Fallin" Sent: Sunday, August 24, 2014 11:12 AM Subject: Re: [CnD] A question about Schwan's > Yes, I found out about the catalogs some time ago and posted a warning. > > I had hoped the blind community would encourage Schwans to rethink > this decision, but noone seemed overly concerned, and now the > catalogues are gone. > > Brenda Mueller > > >> - Original Message - >>From: Allison Fallin via Cookinginthedark > >To: >Date sent: Sat, 23 Aug 2014 21:33:22 -0500 >>Subject: [CnD] A question about Schwan's > >>I heard from a friend that Schwan's is no longer producing > Braille catalogs. >>Does anyone know for sure if this is true? > > > >>Allison Fallin > > > >>___ >>Cookinginthedark mailing list >>Cookinginthedark@acbradio.org >>http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] just a thought - Re: Chocolate Chip Cookie Recipes Wanted
My signature has info related to my business. I host a radio show and work as an administrative assistant for the radio station. This contact info I have is public info for interviews, song requests, etc. My personal details are hidden on social media. *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 Nicole Massey via Cookinginthedark Sent: Monday, August 25, 2014 5:21 AM To: cookinginthedark@acbradio.org; 'Luis Roman' Subject: Re: [CnD] just a thought - Re: Chocolate Chip Cookie Recipes Wanted Identity theft, total ruination of your credit score, time in court to get fraudulent charges off your identity, charges for legal issues committed in your name, myriad harassing phone calls from creditors you never did any business with, and a complete drain of your bank account resulting in you having to change all your accounts and spend a lot of time dealing with it. Identity thieves can use far less of your personal information than you think to get what they need to use your credit and identity to cheat businesses. And then there's the more serious risk. If your personal information is on the web, especially if you're identified as blind, unscrupulous individuals can target your home for theft, vandalism, and other far more serious crimes. This is why experts say to never put your phone number, address, or any other personal information out there, and some say you should use a good alias too. > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Luis Roman via Cookinginthedark > Sent: Sunday, August 24, 2014 11:17 PM > To: cookinginthedark@acbradio.org; Charles Rivard > Subject: Re: [CnD] just a thought - Re: Chocolate Chip Cookie Recipes > Wanted > > what's the worse that can really happen? Maybe, crank or prank calls? > I don't think there is more than that, then again, I'm pretty gullable. > > Peace > Luis > > -Original Message- > From: Charles Rivard via Cookinginthedark > Sent: Sunday, August 24, 2014 9:36 PM > To: cookinginthedark@acbradio.org ; Regina Marie > Subject: [CnD] just a thought - Re: Chocolate Chip Cookie Recipes > Wanted > > I would never put all of my contact info at the bottom of Emails to a > list that has hundreds of members. It's a very dangerous practice. > > --- > Be positive! When it comes to being defeated, if you think you're > finished, you! really! are! finished! > - Original Message - > From: "Regina Marie via Cookinginthedark" > > To: ; "'Colleen'" > ; "'Alex Hall'" > Sent: Sunday, August 24, 2014 9:26 PM > Subject: Re: [CnD] Chocolate Chip Cookie Recipes Wanted > > > > This is my favorite chocolate chip recipe. > > > > *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 Colleen via Cookinginthedark > > Sent: Sunday, August 24, 2014 12:37 PM > > To: cookinginthedark@acbradio.org; Alex Hall > > Subject: Re: [CnD] Chocolate Chip Cookie Recipes Wanted > > > > Ingredients > > 2 1/4 cups all-purpose flour > > 1 teaspoon baking soda > > 1 teaspoon salt > > 1 cup (2 sticks) butter, softened > > 3/4 cup granulated sugar > > 3/4 cup packed brown sugar > > 1 teaspoon vanilla extract > > 2 large eggs > > 2 cups (12-oz. pkg.) NESTLI. TOLL HOUSE. Semi-Sweet Chocolate > > Morsels > > 1 cup chopped nuts > > Directions > > PREHEAT oven to 3750 F. > > > > COMBINE flour, baking soda and salt in small bowl. Beat butter, > granulated > > sugar, brown sugar and vanilla extract in large mixer bowl until > creamy. > > Add > > eggs, one at a time, beating well after each addition. Gradually > > beat > in > > flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon > onto > > ungreased baking sheets. > > > > BAKE for 9 to 11 minutes or until golden brown. Cool on baking > > sheets > for > > 2 > > minutes; remove to wire racks to cool completely. > > > > PAN COOKIE VARIATION: Preheat oven to 3500 F. Grease 15 x 10-inch > > jelly-roll pan. Prepare dough as above. Spread into prepared pan. > > Bake for 20 to > 25 > > minutes or until golden brown. Cool in pan on wire rack. Makes 4 > dozen > > bars. > > > > > > > > > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.
Re: [CnD] A question about Schwan's
sorry. No longer deal with Schwan as all. *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: Allison Fallin [mailto:afal...@cox.net] Sent: Sunday, August 24, 2014 7:36 PM To: cookinginthedark@acbradio.org; 'Regina Marie' Subject: RE: [CnD] A question about Schwan's Can you tell me how to download the catalog. I see August Everyday Cravings, but don't think that's the catalog. It's a PDF file. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Regina Marie via Cookinginthedark Sent: Sunday, August 24, 2014 9:32 PM To: cookinginthedark@acbradio.org; 'Walt Cone'; 'Sandy' Subject: Re: [CnD] A question about Schwan's I did voice my opinion and told them I would not order from them if they discontinued the Braille catalog. I stopped ordering from them because of this. *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 Walt Cone via Cookinginthedark Sent: Sunday, August 24, 2014 3:38 AM To: cookinginthedark@acbradio.org; 'Sandy' Subject: Re: [CnD] A question about Schwan's Well I don't find the iphone ap works that great. I use my PC but I agree many times they get a good recipe and product and take it off. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy via Cookinginthedark Sent: Sunday, August 24, 2014 3:57 AM To: cookinginthedark@acbradio.org; 'Betty Emmons' Subject: Re: [CnD] A question about Schwan's Not every one has an iPhone, and what might be wonderful naving for some one might not be all that wonderful for another! quite a sweeping assumption. I feel, that with time, their business is gonna go down! one thing I hate about them is when they have good products, they either change their recipes or formulas, or take 'em off the market. Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Betty Emmons via Cookinginthedark Sent: Saturday, August 23, 2014 9:45 PM To: cookinginthedark@acbradio.org; Allison Fallin Subject: Re: [CnD] A question about Schwan's the braille catalogues were produced by home readers. however schwans requested that they no longer produce either braille, tape or cd. this is so you can go on their wonderful moble site on your phone. Betty Emmons - Original Message - From: "Allison Fallin via Cookinginthedark" To: Sent: Saturday, August 23, 2014 9:33 PM Subject: [CnD] A question about Schwan's >I heard from a friend that Schwan's is no longer producing Braille >catalogs. > Does anyone know for sure if this is true? > > > > Allison Fallin > > > > ___ > 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 - No virus found in this message. Checked by AVG - www.avg.com Version: 2014.0.4745 / Virus Database: 4007/8088 - Release Date: 08/23/14 - No virus found in this message. Checked by AVG - www.avg.com Version: 2014.0.4745 / Virus Database: 4007/8088 - Release Date: 08/23/14 ___ 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] A question about Schwan's
If people participate, I'll do it, but I have got out of the habit of using Schwan's now and don't actually miss them. I will help if other want to make an organized try at getting the Braille catalog back. *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: brenda mueller [mailto:bren...@smart2.net] Sent: Tuesday, August 26, 2014 2:38 PM To: cookinginthedark@acbradio.org; Regina Marie Subject: Re: [CnD] A question about Schwan's Hi! I think there is a way that we, the blind can still protest. We call 188-724-9267. Then we tell the person that answers the phone that we don't know the order numbers, because we don't have a braille catalogue. We'll have to request that the person look up all those order noumbers. With 50 or 60 calls a day, maybe Schwans will get the message, don't you think? Help me here. Maybe a hundred or so people can call tomorrow. Everyone asks for the catalogue, of course. Let's try it! Brenda Mueller > - Original Message - >From: Regina Marie via Cookinginthedark To: , "'Walt Cone'" ,"'Sandy'" Date sent: Sun, 24 Aug 2014 19:32:07 -0700 >Subject: Re: [CnD] A question about Schwan's >I did voice my opinion and told them I would not order from them if they >discontinued the Braille catalog. I stopped ordering from them because of >this. >*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 Walt Cone via Cookinginthedark >Sent: Sunday, August 24, 2014 3:38 AM >To: cookinginthedark@acbradio.org; 'Sandy' >Subject: Re: [CnD] A question about Schwan's >Well I don't find the iphone ap works that great. I use my PC but I agree >many times they get a good recipe and product and take it off. >-Original Message- >From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On >Behalf Of Sandy via Cookinginthedark >Sent: Sunday, August 24, 2014 3:57 AM >To: cookinginthedark@acbradio.org; 'Betty Emmons' >Subject: Re: [CnD] A question about Schwan's >Not every one has an iPhone, and what might be wonderful naving for some one >might not be all that wonderful for another! quite a sweeping assumption. I >feel, that with time, their business is gonna go down! one thing I hate >about them is when they have good products, they either change their recipes >or formulas, or take 'em off the market. >Courage is fear that has said its prayers! >-Original Message- >From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On >Behalf Of Betty Emmons via Cookinginthedark >Sent: Saturday, August 23, 2014 9:45 PM >To: cookinginthedark@acbradio.org; Allison Fallin >Subject: Re: [CnD] A question about Schwan's >the braille catalogues were produced by home readers. however schwans >requested that they no longer produce either braille, tape or cd. this is so >you can go on their wonderful moble site on your phone. >Betty Emmons >- Original Message - >From: "Allison Fallin via Cookinginthedark" To: Sent: Saturday, August 23, 2014 9:33 PM >Subject: [CnD] A question about Schwan's >>I heard from a friend that Schwan's is no longer producing Braille >>catalogs. >> Does anyone know for sure if this is true? >> Allison Fallin >> ___ >> 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 >- >No virus found in this message. >Checked by AVG - www.avg.com >Version: 2014.0.4745 / Virus Database: 4007/8088 - Release Date: 08/23/14 >- >No virus found in this message. >Checked by AVG - www.avg.com >Version: 2014.0.4745 / Virus Database: 4007/8088 - Release Date: 08/23/14 >___ >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] Homemade gravy: the kind grandma made
I also use a whisk when stirring; it cuts down on lumping! Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Regina Marie via Cookinginthedark Sent: Tuesday, August 26, 2014 4:36 PM To: cookinginthedark@acbradio.org; 'Blaine Deutscher' Subject: Re: [CnD] Homemade gravy: the kind grandma made Oh and don't forget to keep stirring that gravy till thickens. You can add a little liquid to thin if it gets too thick or put a tablespoon or 2 into some cold watter and stir with a fork till blended and pour into it to thicken if too thin. *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 Blaine Deutscher via Cookinginthedark Sent: Tuesday, August 26, 2014 6:17 AM To: cookinginthedark@acbradio.org Subject: [CnD] Homemade gravy: the kind grandma made Good morning. I'm looking up making roast beef this week and would like to make homemade gravy: the kind grandma made. I know I can purchase gravy packs but I would like to make it from scratch. There's something about getting in the kitchen and doing things from scratch and having it "Just right." If anyone has a good gravy recipe, thick or thin, please share. I like roast beef sandwiches with gravy [openface]. I'm thinking of throwing the roast beef in the slow cooker with chopped up onion, garlic, and a little salt and pepper to taste. Not sure if I should add potatoes right away or wait until it's almost done? Was going to do a mix of large potatoes, not sure if russets are good potatoes for mashed or what makes better potatoes for things like fries, Hashbrowns, etc. I know you can buy baking potatoes to do baked potatoes or stuffed potatoes but wasn't sure what makes a good potato for your every day mashed potato. I was also going to buy those small roast potatoes, the small o nes that are bite size. Looking forward to reading recipes and suggestions. Have a wonderful day. Oh yes, if you're one of those going back to the classroom, welcome back. Blaine Sent from my iPhone Blaine Deutscher Ambrose University Business administration Phone: (403) 827-6863 ___ 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] Spammy Chocolate Chip Cookies
Spammy Chocolate Chip Cookies Great American SPAM Championship - Kid Chef Logan Cranor (Age 9) of Colfax, 1st Place, 2012 Dixie Classic Fair 1 (12 ounce) can SPAM Classic, diced 1 tablespoon brown sugar 1/2 teaspoon cinnamon 1 1/2 cups white sugar 1 cup butter, softened 2 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2/3 cup cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 2 cups semi-sweet chocolate chunks 1. Preheat oven to 350 degrees F. 2. Place the diced SPAM in a skillet and cook over medium-high heat with brown sugar and cinnamon. Drain the SPAM on a paper towel-lined plate. Cool. 3. Beat the sugar, butter, eggs and vanilla extract with an electric mixer in a large bowl until fluffy and smooth. Stir in flour, cocoa powder, baking soda and salt. Mix in the chocolate chips and SPAM. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. 4. Bake for 10 to 12 minutes in the preheated oven. Let stand 5 minutes before transferring to wire racks to cool completely. Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy via Cookinginthedark Sent: Tuesday, August 26, 2014 4:31 AM To: cookinginthedark@acbradio.org; 'Alex Hall' Subject: [CnD] Chocolate Chip Shortbread Cookies CHOCOLATE CHIP SHORTBREAD COOKIES 2 c. butter 2 c. powdered sugar 2 tsp. vanilla 1/2 tsp. salt 4 1/2 c. flour 12 oz. pkg. semi-sweet chocolte chips Mix all ingredients. Roll into balls. Flatten on cookie sheet with a fork. Bake 350 degrees for 15 minutes. While warm, sprinkle with powdered sugar (optional). 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: Sunday, August 24, 2014 2:12 PM To: Subject: [CnD] Chocolate Chip Cookie Recipes Wanted Hi all, I somehow don't have the classic chocolate chip cookie recipe written down anywhere, the one on the back of most bags of chocolate chips. Does anyone have it? Any other recipes, for modified, or softer, or bigger, or other types of these cookies, would be great as well. 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Spammy Chocolate Chip Cooky Recipe
I think the Spam in the recipe serves as the shortening. when we had our state Fair about a year ago, that was one of their contributed recipes, too; so many wanted to try them. I'd be a little hesitant, but just might, one of these years, grins. Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy via Cookinginthedark Sent: Tuesday, August 26, 2014 4:31 AM To: cookinginthedark@acbradio.org; 'Alex Hall' Subject: [CnD] Chocolate Chip Shortbread Cookies CHOCOLATE CHIP SHORTBREAD COOKIES 2 c. butter 2 c. powdered sugar 2 tsp. vanilla 1/2 tsp. salt 4 1/2 c. flour 12 oz. pkg. semi-sweet chocolte chips Mix all ingredients. Roll into balls. Flatten on cookie sheet with a fork. Bake 350 degrees for 15 minutes. While warm, sprinkle with powdered sugar (optional). 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: Sunday, August 24, 2014 2:12 PM To: Subject: [CnD] Chocolate Chip Cookie Recipes Wanted Hi all, I somehow don't have the classic chocolate chip cookie recipe written down anywhere, the one on the back of most bags of chocolate chips. Does anyone have it? Any other recipes, for modified, or softer, or bigger, or other types of these cookies, would be great as well. 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Spammy Chocolate Chip Cooky Recipe
Well, I don't know if I want to try those. I suppose, though, that this is no stranger than pork and bean bread. I haven't tried that either, but I have the recipe in case anyone would like to have it. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] A question about Schwan's
Do the same with questions about the product instructions that used to be available in braille. whether you need them or not. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "brenda mueller via Cookinginthedark" To: ; "Regina Marie" Sent: Tuesday, August 26, 2014 4:38 PM Subject: Re: [CnD] A question about Schwan's Hi! I think there is a way that we, the blind can still protest. We call 188-724-9267. Then we tell the person that answers the phone that we don't know the order numbers, because we don't have a braille catalogue. We'll have to request that the person look up all those order noumbers. With 50 or 60 calls a day, maybe Schwans will get the message, don't you think? Help me here. Maybe a hundred or so people can call tomorrow. Everyone asks for the catalogue, of course. Let's try it! Brenda Mueller - Original Message - From: Regina Marie via Cookinginthedark To: , "'Walt Cone'" ,"'Sandy'" Date sent: Sun, 24 Aug 2014 19:32:07 -0700 Subject: Re: [CnD] A question about Schwan's I did voice my opinion and told them I would not order from them if they discontinued the Braille catalog. I stopped ordering from them because of this. *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 Walt Cone via Cookinginthedark Sent: Sunday, August 24, 2014 3:38 AM To: cookinginthedark@acbradio.org; 'Sandy' Subject: Re: [CnD] A question about Schwan's Well I don't find the iphone ap works that great. I use my PC but I agree many times they get a good recipe and product and take it off. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy via Cookinginthedark Sent: Sunday, August 24, 2014 3:57 AM To: cookinginthedark@acbradio.org; 'Betty Emmons' Subject: Re: [CnD] A question about Schwan's Not every one has an iPhone, and what might be wonderful naving for some one might not be all that wonderful for another! quite a sweeping assumption. I feel, that with time, their business is gonna go down! one thing I hate about them is when they have good products, they either change their recipes or formulas, or take 'em off the market. Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Betty Emmons via Cookinginthedark Sent: Saturday, August 23, 2014 9:45 PM To: cookinginthedark@acbradio.org; Allison Fallin Subject: Re: [CnD] A question about Schwan's the braille catalogues were produced by home readers. however schwans requested that they no longer produce either braille, tape or cd. this is so you can go on their wonderful moble site on your phone. Betty Emmons - Original Message - From: "Allison Fallin via Cookinginthedark" To: I heard from a friend that Schwan's is no longer producing Braille catalogs. Does anyone know for sure if this is true? Allison Fallin ___ 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 - No virus found in this message. Checked by AVG - www.avg.com Version: 2014.0.4745 / Virus Database: 4007/8088 - Release Date: 08/23/14 - No virus found in this message. Checked by AVG - www.avg.com Version: 2014.0.4745 / Virus Database: 4007/8088 - Release Date: 08/23/14 ___ 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] 3 2 1 cake
This does work. I just tried it with the angel food and a carrot cake. Very nice and light; just enough! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Colleen via Cookinginthedark Sent: Wednesday, August 20, 2014 11:48 AM To: cookinginthedark@acbradio.org Subject: [CnD] 3 2 1 cake Well, I just tried this recipe, and it works. Now I can have a cup cake whenever I want it. If you're lucky enough to be Irish, you're lucky enough! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Homemade gravy: the kind grandma made
Actually I use the wooden utensil: the one with a triangular shape the has a hole in the middle of it. It works very well in stopping lumps too. *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: Sandy [mailto:sugar1...@earthlink.net] Sent: Tuesday, August 26, 2014 4:26 PM To: cookinginthedark@acbradio.org; 'Regina Marie' Subject: RE: [CnD] Homemade gravy: the kind grandma made I also use a whisk when stirring; it cuts down on lumping! Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Regina Marie via Cookinginthedark Sent: Tuesday, August 26, 2014 4:36 PM To: cookinginthedark@acbradio.org; 'Blaine Deutscher' Subject: Re: [CnD] Homemade gravy: the kind grandma made Oh and don't forget to keep stirring that gravy till thickens. You can add a little liquid to thin if it gets too thick or put a tablespoon or 2 into some cold watter and stir with a fork till blended and pour into it to thicken if too thin. *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 Blaine Deutscher via Cookinginthedark Sent: Tuesday, August 26, 2014 6:17 AM To: cookinginthedark@acbradio.org Subject: [CnD] Homemade gravy: the kind grandma made Good morning. I'm looking up making roast beef this week and would like to make homemade gravy: the kind grandma made. I know I can purchase gravy packs but I would like to make it from scratch. There's something about getting in the kitchen and doing things from scratch and having it "Just right." If anyone has a good gravy recipe, thick or thin, please share. I like roast beef sandwiches with gravy [openface]. I'm thinking of throwing the roast beef in the slow cooker with chopped up onion, garlic, and a little salt and pepper to taste. Not sure if I should add potatoes right away or wait until it's almost done? Was going to do a mix of large potatoes, not sure if russets are good potatoes for mashed or what makes better potatoes for things like fries, Hashbrowns, etc. I know you can buy baking potatoes to do baked potatoes or stuffed potatoes but wasn't sure what makes a good potato for your every day mashed potato. I was also going to buy those small roast potatoes, the small o nes that are bite size. Looking forward to reading recipes and suggestions. Have a wonderful day. Oh yes, if you're one of those going back to the classroom, welcome back. Blaine Sent from my iPhone Blaine Deutscher Ambrose University Business administration Phone: (403) 827-6863 ___ 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
