[CnD] Recipe Request.
Hi, Nancy and Gary, What you had for dessert sounds like banana pudding. It is a layered dish, beginning with graham crackers, chocolate pudding, sliced bananas, more graham crackers, vanilla pudding and more sliced bananas. It is yummy, pure comfort food. Hope this helps. Alice --- This email has been checked for viruses by Avast antivirus software. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipe Request
My mom used to make a dessert she always called creamell pudding. I don't know where she got the recipe. But all she did was line an 11-by-7-inch pyrex dish with graham crackers, whole or some can be broken to fit the pan. Then she prepared a 4-ounce package of chocolate cook and serve pudding and poured it over the crackers, while the pudding was very hot. then she put another layer of crackers on top. then she prepared a package of either vanilla or butterscotch cook and serve pudding and poured that on top of the second layer of crackers, again, while still hot. then she put a few crushed crackers on top. she chilled the dessert and served it with or without whipped cream. My mom passed away in 2010, but the family still makes the dessert. -Original Message- From: Nancy and Gary via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, June 01, 2015 7:45 PM To: cookinginthedark@acbradio.org Subject: [CnD] Recipe Request Hi, Today a group of us from our church went and ate at this barbecue place. For dessert I got this graham cracker pudding which was vanilla and chocolate pudding and graham crackers and I'm not sure what else was in it. Does anyone have a recipe that might sound like what I'm describing? It was so yummy. Thanks. Nancy Williams 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
Re: [CnD] garden veggie casserole
I'd think the sour cream or soup would make it too liquid. -Original Message- From: Shannon via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, June 01, 2015 9:47 PM To: cookinginthedark@acbradio.org; rebecca manners Subject: Re: [CnD] garden veggie casserole This sounds really good. If you want to change it up a bit I would put in some plain greek yogurt or sour cream. I love Italian spices or garlic powder too. Sounds really good as is though. Shannon - Original Message - From: "rebecca manners via Cookinginthedark" To: Sent: Monday, June 01, 2015 9:50 AM Subject: [CnD] garden veggie casserole > Hi fellow cooks. > > We had a dinner at church yesterday, and my mom and I made this recipe. It > turned out really well, but I am thinking of adding some sour cream, > mushroom soup or something similar to the vegetables next time I make it. > Anyone have any thoughts? > > Thanks, > > Becky Manners > > > GARDEN VEGGIE CASSEROLE > > > > 1 1/2 cup chopped zucchini > > 1 cup chopped yellow summer squash > > 1 cup chopped tomato > > 1 medium onion, chopped > > 1/3 cup grated parmesan cheese > > 1 cup shredded mozzarella cheese > > 1 1/2 cup milk > > 3/4 cup baking mix > > 3 eggs > > 3/4 teaspoon salt > > 1/2 teaspoon pepper > > Heat oven to 400 degrees. Lightly grease 13 X 9 inch baking > > dish. Sprinkle zucchini, yellow squash, tomato, onion and > > cheeses evenly in baking dish. Beat remaining ingredients in > > blender at high speed 15 sec. or with a hand beater for 1 > > min or until smooth. Pour evenly in dish. Bake 35-40 minutes > > or until knife inserted in center comes out clean. Let stand > > 5 minutes before cutting > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] My Mom's Dessert
I forgot to say, that it's better to use the cooked pudding than instant. I've had it made with instant pudding, but the graham crackers don't soften as well as they do with the cooked pudding. I've had similar desserts made with bananas, as Alice mentioned in another post. But I like it better with just the pudding. -Original Message- From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, June 02, 2015 6:25 AM To: cookinginthedark@acbradio.org; 'Nancy and Gary' Subject: Re: [CnD] Recipe Request My mom used to make a dessert she always called creamell pudding. I don't know where she got the recipe. But all she did was line an 11-by-7-inch pyrex dish with graham crackers, whole or some can be broken to fit the pan. Then she prepared a 4-ounce package of chocolate cook and serve pudding and poured it over the crackers, while the pudding was very hot. then she put another layer of crackers on top. then she prepared a package of either vanilla or butterscotch cook and serve pudding and poured that on top of the second layer of crackers, again, while still hot. then she put a few crushed crackers on top. she chilled the dessert and served it with or without whipped cream. My mom passed away in 2010, but the family still makes the dessert. -Original Message- From: Nancy and Gary via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, June 01, 2015 7:45 PM To: cookinginthedark@acbradio.org Subject: [CnD] Recipe Request Hi, Today a group of us from our church went and ate at this barbecue place. For dessert I got this graham cracker pudding which was vanilla and chocolate pudding and graham crackers and I'm not sure what else was in it. Does anyone have a recipe that might sound like what I'm describing? It was so yummy. Thanks. Nancy Williams 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
Re: [CnD] Recipe Request
If you use Bookshare, you might look there for a book called "Icebox Cakes." According to this book, these are made by layering graham crackers, vanilla wafers orNabisco cookies with pudding or jello and/or flavored whipped cream. You can add layers of fruit, bananas, berries, etc., chill till firm and often just serve from the pan. This could be something really nice for the summer! -Original Message- From: Nancy and Gary via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, June 01, 2015 6:45 PM To: cookinginthedark@acbradio.org Subject: [CnD] Recipe Request Hi, Today a group of us from our church went and ate at this barbecue place. For dessert I got this graham cracker pudding which was vanilla and chocolate pudding and graham crackers and I'm not sure what else was in it. Does anyone have a recipe that might sound like what I'm describing? It was so yummy. Thanks. Nancy Williams 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
[CnD] Graham Cracker Cream Pie:
Well, I'm going to look for that graham cracker cream pie recipe, that my mother must have used when she was alive. It was no icebox cake. It had a buttered graham cracker crust on the bottom, and cream; the whole thing was topped with meringue and served at room temperature or warmer. I haven't had that for years, but if I find out how Mom made, it, I'll post the recipe. Brenda Mueller ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] 4 more icebox cake recipes
4 more icebox cake recipes Kitchen Mailbox: Icebox Cakes no-bake solutions to hot kitchens Thursday, June 29, 2000 By Arlene Burnett, Post-Gazette Staff Writer We confess, there are times when our readers request a recipe we've never heard of. For instance, Nancy Goodall of Clearwater, Fla., requested a recipe for icebox cake. We knew an icebox cake had to be a no-bake cake, but what, we wondered, does an icebox cake consist of? So we asked our readers. We thank you all for your time and for introducing us to such tasty, easy-to-make cakes. The following comments and suggestions came from readers who responded to our request: >From Arlene Weiner of Squirrel Hill: "An icebox cake is made of baked goods that are assembled, filled, chilled and sliced. I have a 'Settlement House Cookbook,' dated 1954, with a section on icebox cakes. Its recipes used ladyfingers, macaroons, or strips of angel food cakes as a base with a variety of fillings." Virginia Ann Senyk of Baldwin Township checked out her copy of "Fanny Farmer Cookbook." Here's what she found: "Line a mold or large bowl with strips of sponge cake, pound cake or cake of your choice. Have cake pieces overlap at the edges. Fill with a buttercream filling, chocolate, lemon, or coffee. Cover cake and chill overnight. To serve, unmold and top with whipped cream." Here's Andrea Sheth's version of icebox cake: "You can't possibly not have tasted one! The traditional birthday cake in our home for over 20 years was an icebox cake. It is made with plain graham crackers and one layer each of chocolate and vanilla pudding. Any variants are delicious. Chocolate graham crackers with butterscotch and vanilla pudding is another great combo." We used each of our reader's suggestions. We think you'll like them. Icebox Cake 1 1 prepared angel food cake or pound cake (we used pound cake) 1 (4-ounce) box of Durkee lemon pie filling and pudding 1 (5.1-ounce) vanilla instant pudding 1 (11-ounce) can mandarin oranges Place mandarin oranges in colander to drain. Make the lemon pie filling; set aside. Slice the pound cake in 1/2-inch slices. Line the sides and bottom of a 9-inch springform pan with the pound cake. Pour the lemon pie filling into the pound cake-lined pan. Place the mandarin oranges over the lemon filling. Gently spread the vanilla pudding over the oranges. Cover and refrigerate overnight. The next day, remove the rim of the springform pan, whip 2 cups heavy cream (or you may use non-dairy whipped topping). Spread over cake. Serve immediately. Icebox Cake 2 2 (21-ounce) cans blackberry pie filling or fresh fruit, about 2 cups Graham crackers (about 20) 1 (5.1-ounce) package vanilla instant pudding 1 3/4 cups nondairy whipped topping Cover the bottom of a 9-by-13-inch pan with graham crackers. Make the pudding according to package directions; set aside for a few minutes. To make the filling, carefully blend the pudding with the whipped topping. Spread half the filling over graham crackers. Add another layer of graham crackers, then spread remaining filling over crackers. Add another layer of crackers, then finally spread pie filling or fresh fruit over last layer of crackers. Add another layer of whipped cream or whipped topping before serving. Icebox Cake 3 2 (2.8-ounce) packages instant chocolate mousse mix Chocolate graham crackers (we used 20 crackers) 1 (8-ounce) nondairy whipped topping 1 to 2 medium bananas 1 jar of chocolate sauce (found near the ice cream) Line the bottom of an 8-by-8-inch square pan with chocolate graham crackers. Prepare the mousse according to package directions. Spread half the mousse over the crackers. Spread about 1 cup whipped topping over mousse. Add another layer of crackers, then the remaining mousse and a final layer of crackers. Spread 1 cup of whipped topping over crackers. Cover and refrigerate overnight. Before serving, slice the bananas and place over dessert. Spread dessert with a final layer of whipped topping. When ready to serve, drizzle chocolate sauce over each portion. Note: If you'd rather make this in a 9-by-13 pan, double all ingredients. (Use approximately 30 graham crackers.) Here's Andrea Sheth's family's favorite birthday cake. Ice Box Cake 4 1 (5.1-ounce) box of vanilla pudding and pie filling (not instant) 1 (5.1-ounce) box of chocolate pudding and pie filling (not instant) Graham crackers Whipped cream Line the bottom of an 9-by-13-inch glass pan with graham crackers. Make the puddings according to package directions; cool. Spread two-thirds of chocolate pudding over crackers. Add another layer of crackers, spread vanilla pudding over second layer of crackers, then another layer of crackers. Swirl remaining pudding on top of cake. Refrigerate overnight. Serve with whipped cream. Note: We think it's best for all the desserts to be refrigerated for at least 24 hours. This gives the dessert time to set firmly enough to slice. ___ Cook
Re: [CnD] garden veggie casserole
You could also put in cottage cheese mushrooms ,. Lenore On 6/1/2015 8:46 PM, Shannon via Cookinginthedark wrote: This sounds really good. If you want to change it up a bit I would put in some plain greek yogurt or sour cream. I love Italian spices or garlic powder too. Sounds really good as is though. Shannon - Original Message - From: "rebecca manners via Cookinginthedark" To: Sent: Monday, June 01, 2015 9:50 AM Subject: [CnD] garden veggie casserole Hi fellow cooks. We had a dinner at church yesterday, and my mom and I made this recipe. It turned out really well, but I am thinking of adding some sour cream, mushroom soup or something similar to the vegetables next time I make it. Anyone have any thoughts? Thanks, Becky Manners GARDEN VEGGIE CASSEROLE 1 1/2 cup chopped zucchini 1 cup chopped yellow summer squash 1 cup chopped tomato 1 medium onion, chopped 1/3 cup grated parmesan cheese 1 cup shredded mozzarella cheese 1 1/2 cup milk 3/4 cup baking mix 3 eggs 3/4 teaspoon salt 1/2 teaspoon pepper Heat oven to 400 degrees. Lightly grease 13 X 9 inch baking dish. Sprinkle zucchini, yellow squash, tomato, onion and cheeses evenly in baking dish. Beat remaining ingredients in blender at high speed 15 sec. or with a hand beater for 1 min or until smooth. Pour evenly in dish. Bake 35-40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Boston Chicken Macaroni & Cheese
Boston Chicken Macaroni & Cheese Categories: Pitzer, Pasta, Cheese Yield: 6 Servings 3 c Dry spiral shaped pasta Cook al dente, drain 2/3 c Milk (2% or regular) 1 lb Velveeta cheese, light or - cubed small 1/4 ts Dry mustard powder 1/2 ts Ground turmeric Salt and pepper to taste Place into top of double boiler over gently simmering water milk, cheese, mustard powderm turmeric, salt and pepper in that order. Stir with whisk occasionally until melted and smooth. Stir pasta into hot cheese mixture and keep hot until serving time over hot water, up to an hour. (If it begins to thicken up too much, dilute with a little milk). Neverput into oven or over direct heat as it will scorch and change the texture to a sticky mess. 6-8 side servings or 4 main-dish servings. "So don't worry about tomorrow, for tomorrow will bring its own worries. Today's trouble is enough for today." ~Matt. 6:34-Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Boston Chicken Macaroni & Cheese
You could probably make the cheese sauce in a crock pot set on high until it melts, and then dropped to low. I'd use a liner for it to make clean-up easier. This would help to keep it from scorching too. > -Original Message- > From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Tuesday, June 02, 2015 3:05 PM > To: CND > Subject: [CnD] Boston Chicken Macaroni & Cheese > > Boston Chicken Macaroni & Cheese > > Categories: Pitzer, Pasta, Cheese > Yield: 6 Servings > > 3 c Dry spiral shaped pasta >Cook al dente, drain > 2/3 c Milk (2% or regular) > 1 lb Velveeta cheese, light or >- cubed small > 1/4 ts Dry mustard powder > 1/2 ts Ground turmeric >Salt and pepper to taste > > Place into top of double boiler over gently simmering water milk, > cheese, > mustard powderm turmeric, salt and pepper in that order. Stir with > whisk > occasionally until melted and smooth. Stir pasta into hot cheese > mixture > and keep hot until serving time over hot water, up to an hour. (If it > begins to thicken up too much, dilute with a little milk). Neverput > into > oven or over direct heat as it will scorch and change the texture to > a > sticky mess. 6-8 side servings or 4 main-dish servings. > > "So don't worry about tomorrow, for tomorrow will bring its own > worries. > Today's trouble is enough for today." > ~Matt. 6:34-Sugar > > > > ___ > 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] Chili's Margarita Presidente
Chili's Margarita Presidente 1 oz vodka ½ oz triple sec 1/3 cup sweet & sour mix Lemon wedge Fill a glass with crushed ice and add vodka and triple sec. Top off the drink with sweet & sour mix. Add a lemon wedge for garnish and serve. Makes 1 serving. "So don't worry about tomorrow, for tomorrow will bring its own worries. Today's trouble is enough for today." ~Matt. 6:34-Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chili's Twisted Lemonade Twist
Chili's Twisted Lemonade Twist 1 oz Sauza Commemoritiva Tequila ½ oz Cointreau ½ oz Presidente Brandy ½ oz Rose's lime juice 1/3 cup sweet & Sour mix Combine all ingredients in a shaker with crushed ice. Shake Pour drink into a martini glass rimmed with salt. Serve the remainder of the drink in the shaker on the side. Makes 1 serving. "So don't worry about tomorrow, for tomorrow will bring its own worries. Today's trouble is enough for today." ~Matt. 6:34-Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chili'sR Calypso CoolerR
Chili'sR Calypso CoolerR Ever order one of those expensive specialty drinks off the shiny, full-color restaurant table-stand cards and wish you had a clone recipe? This is one of those drinks, off of one of those cards. And here's the clone recipe. 1 1/4 ounces Captain Morgan spiced rum 1/2 ounce peach schnapps 4 ounces (1/2 cup) orange juice splash Rose's lime juice 1/2 ounce grenadine Garnish orange wedge maraschino cherry 1. Fill a 16-ounce glass with ice. 2. Pour all ingredients over ice in the order listed. Don't stir. 3. Garnish with an orange wedge and a cherry on a toothpick. Serve with a straw. Makes 1 drink. "So don't worry about tomorrow, for tomorrow will bring its own worries. Today's trouble is enough for today." ~Matt. 6:34-Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
