Re: [CnD] Frying Bacon

2016-02-28 Thread Susie Stageberg via Cookinginthedark
I either cook it in the microwave or on the broiler pan in the oven, if I'm 
doing a lot of it. It takes about half an hour in a 400-degree oven--check 
frequently--and about 30 to 45 seconds per slice in the microwave, depending on 
your microwave and how thick the bacon is sliced. 

Susie



-Original Message-
From: Victoria E Gilkerson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, February 28, 2016 10:17 PM
To: cookinginthedark@acbradio.org
Cc: Victoria E Gilkerson
Subject: [CnD] Frying Bacon

 

This may seem like a strange question, but do any of you have particular 
difficulty in frying bacon? 

 

Do you do it in the oven or in a skillet on the stove top?  If the latter, how 
do you handle the fact that often the bacon shrivvles up in the cooking 
process? 

 

 

Victoria E Gilkerson

 

 

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Re: [CnD] Question about barbecue chicken

2016-02-28 Thread Susie Stageberg via Cookinginthedark
Eight hours will give you chicken that falls apart into what looks like baby 
food. You only need to cook them four to five hours on low, then they'll shred. 
No, you don't need to precook. 

Susie



-Original Message-
From: Will Henderson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, February 28, 2016 6:29 PM
To: cookinginthedark@acbradio.org
Cc: Will Henderson
Subject: [CnD] Question about barbecue chicken

Hello.

 

I have some boneless skinless chicken breasts I was thinking of using.  I 
thought I could put them in a crockpot and add barbecue sauce and leave them on 
for about eight hours or so so that I can have tender pulled chicken.

Would that be OK to do, or do I need more than two big chicken breasts?

Also, do I need to bake or boil them first or can I just put them in the 
crockpot?

Anything else I can do with this barbecue chicken?

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[CnD] Frying Bacon

2016-02-28 Thread Victoria E Gilkerson via Cookinginthedark
 

This may seem like a strange question, but do any of you have particular
difficulty in frying bacon? 

 

Do you do it in the oven or in a skillet on the stove top?  If the latter,
how do you handle the fact that often the bacon shrivvles up in the cooking
process? 

 

 

Victoria E Gilkerson

 

 

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[CnD] OVEN BAKED DOUGHNUTS II

2016-02-28 Thread Helen Whitehead via Cookinginthedark
OVEN BAKED DOUGHNUTS  II

5 tbsp. butter
1/2 c. granulated sugar
1 egg
1 c. all-purpose flour
2 1/4 tsp. baking powder
1/8 tsp. salt
1/2 c. milk
1 tsp. vanilla
1 tbsp. granulated sugar
1 tsp. cinnamon

1. Cream together butter and 1/2 cup sugar; add egg and mix well. Sift 
together the flour, baking powder and salt; add to creamed mixture 
alternately with
milk and vanilla.

2. Generously grease muffin pans; fill half full with batter and top with a 
mixture of cinnamon and sugar. Bake in preheated 350 degree oven for 20 to 
25
minutes. Yield: 12 doughnuts.  Enjoy.


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[CnD] Baked Spicy Doughnuts

2016-02-28 Thread Helen Whitehead via Cookinginthedark
Baked Spicy Doughnuts

Ingredients:
1/4 cup soft butter
 6 tablespoons sugar
 1 egg
 1/2 teaspoon vanilla
 1 1/4 cups unsifted pastry flour
 2 teaspoons baking powder
 1/8 teaspoon salt
 1/4 teaspoon nutmeg
 1/3 cup milk
 1/2 cup melted butter
 1/2-2/3 cup fine white sugar
1-1 1/2 teaspoons cinnamon

Directions:

Butter 16 small muffin cups.
 Beat 1/4 cup butter until creamy.
 Add 6 tablespoons sugar, egg and vanilla.
 Beat until fluffy.
 Sift dry ingredients, and stir in alternately with the milk.
 Spoon into prepared cups, and bake at 375°F.
 about 15 minutes.
 Meanwhile, melt butter, and pour into a bowl.
 Mix sugar and cinnamon in a second bowl.
 When doughnuts are baked, remove immediately from the pans; while still
hot, roll in melted butter, then in the sugar-cinnamon mixture.
 Serve warm in a basket.


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[CnD] BAKED APPLE DOUGHNUTS

2016-02-28 Thread Helen Whitehead via Cookinginthedark
BAKED APPLE DOUGHNUTS

4 1/2 c. sifted flour
5 1/4 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. nutmeg
1 1/2 c. sugar
1 c. shortening
3 beaten eggs
3/4 c. milk
1 1/2 c. grated apple

Sift together baking powder, salt, nutmeg, flour, and sugar. Cut in 
shortening until mixture is fine. Mix together egg, milk, and apple. Add at 
once to
dry ingredients, mix thoroughly but quickly.

Fill greased muffin pans 2/3 full. Bake at 350 degrees 20-25 minutes or 
until golden brown. Remove from pans. Immediately roll doughnuts in the 
following:
1/3 c. sugar, 1 tsp. ground cinnamon.  Enjoy.


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Re: [CnD] BBQ CHICKEN IN CROCKPOT

2016-02-28 Thread Sugar via Cookinginthedark
You use as much as you like the sauce
Your tase differ's. if you like a lot then use a lot
I usually make enough for 4 and they love bbq so I use one whole 16 ounce of 
bullseye bbq sauce
Smile
sugar

There is speaking grace. Colossians 4:6 says, “Let your speech be always with 
grace, seasoned with salt, that ye may know how ye ought to answer every man.”
~Blessings, Sugar


-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, February 28, 2016 6:29 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] BBQ CHICKEN IN CROCKPOT

Barbecue sauces come in differently sized bottles.  How much sauce should be 
used?




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Sugar via Cookinginthedark
Sent: Sunday, February 28, 2016 8:21 PM
To: CND
Cc: Sugar
Subject: [CnD] BBQ CHICKEN IN CROCKPOT

BBQ CHICKEN IN CROCKPOT

1 lb. chicken parts
1 bottle B.Q. sauce (your favorite sauce)

Rinse chicken. Place chicken in crockpot. Pour B.Q. sauce over chicken.
Set crockpot on low for 8 hours. Serve with your favorite side dish

There is speaking grace. Colossians 4:6 says, "Let your speech be always
with grace, seasoned with salt, that ye may know how ye ought to answer
every man."
~Blessings, Sugar




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Re: [CnD] BBQ CHICKEN IN CROCKPOT

2016-02-28 Thread Charles Rivard via Cookinginthedark
Barbecue sauces come in differently sized bottles.  How much sauce should be 
used?





If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Sugar via Cookinginthedark

Sent: Sunday, February 28, 2016 8:21 PM
To: CND
Cc: Sugar
Subject: [CnD] BBQ CHICKEN IN CROCKPOT

BBQ CHICKEN IN CROCKPOT

1 lb. chicken parts
1 bottle B.Q. sauce (your favorite sauce)

Rinse chicken. Place chicken in crockpot. Pour B.Q. sauce over chicken.
Set crockpot on low for 8 hours. Serve with your favorite side dish

There is speaking grace. Colossians 4:6 says, "Let your speech be always
with grace, seasoned with salt, that ye may know how ye ought to answer
every man."
~Blessings, Sugar




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[CnD] CROCKPOT BBQ CHICKEN

2016-02-28 Thread Sugar via Cookinginthedark
CROCKPOT BBQ CHICKEN

3/4 chicken breasts
2 cups of ketchup
4 T. brown sugar
1 T. worcestershire sauce
1 T. soy sauce
1 T. vinegar
1/2 tsp. garlic powder

Mix everything but chicken in crock pot.  Add chicken, coat with sauce.
Cook on high 4 hours.  Pull apart chicken with fork, coat with sauce.  


There is speaking grace. Colossians 4:6 says, "Let your speech be always
with grace, seasoned with salt, that ye may know how ye ought to answer
every man."
~Blessings, Sugar




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[CnD] BBQ CHICKEN IN CROCKPOT

2016-02-28 Thread Sugar via Cookinginthedark
BBQ CHICKEN IN CROCKPOT
 
1 lb. chicken parts
1 bottle B.Q. sauce (your favorite sauce)
 
Rinse chicken. Place chicken in crockpot. Pour B.Q. sauce over chicken.
Set crockpot on low for 8 hours. Serve with your favorite side dish

There is speaking grace. Colossians 4:6 says, "Let your speech be always
with grace, seasoned with salt, that ye may know how ye ought to answer
every man."
~Blessings, Sugar




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[CnD] Canned Biscuit Doughnuts

2016-02-28 Thread Sugar via Cookinginthedark
Here is anothr one:
Canned Biscuit Doughnuts
Ingredients
.   1 tube (or more) canned refrigerated biscuits (I get the flaky
layers kind)
.   1/2 cup sugar
.   1 teaspoon cinnamon (or more, to taste)
.   hot oil, for frying
Instructions
1.  Heat the oil in a large, deep skillet or deep fryer to 350 degrees. 
2.  Using a donut cutter (or the cap from a 2 liter soda bottle), cut
the center from each biscuit. 
3.  In a small bowl, combine the sugar and cinnamon and set aside.
4.  Place a few donuts in the pan of hot oil, being careful not to crowd
the pan. Fry until golden brown on one side, about 1-2 minutes, and then
flip and fry until gold brown on the other side. 
5.  Remove and drain on a paper towel lined plate. 
6.  Shake each donut in the sugar and cinnamon mixture to coat. 
7.  Serve hot.

There is speaking grace. Colossians 4:6 says, "Let your speech be always
with grace, seasoned with salt, that ye may know how ye ought to answer
every man."
~Blessings, Sugar




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Re: [CnD] Question about barbecue chicken

2016-02-28 Thread Nicole Massey via Cookinginthedark
Oh, yeah, forgot to mention that sliced or chopped onions and either fresh or 
canned mushrooms also work in any of these settings. You could also try a bell 
pepper, or if you want to turn up the heat any of the hotter kinds.

-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, February 28, 2016 7:01 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Question about barbecue chicken

Well, it depends on how many people you want to feed as to if two breasts are 
enough, and how hungry they are. But yes, you can just put them in, thawed, 
with sauce over them, and it'll do fine.
You can also use salad dressings on them -- Italian, Catalina, and even ranch 
work well. And for future reference, you can replace the chicken with pork or 
sausage and get good results too.

-Original Message-
From: Will Henderson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, February 28, 2016 6:29 PM
To: cookinginthedark@acbradio.org
Cc: Will Henderson 
Subject: [CnD] Question about barbecue chicken

Hello.

 

I have some boneless skinless chicken breasts I was thinking of using.  I 
thought I could put them in a crockpot and add barbecue sauce and leave them on 
for about eight hours or so so that I can have tender pulled chicken.

Would that be OK to do, or do I need more than two big chicken breasts?

Also, do I need to bake or boil them first or can I just put them in the 
crockpot?

Anything else I can do with this barbecue chicken?

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Re: [CnD] donuts

2016-02-28 Thread Sugar via Cookinginthedark
Hi Charles
They are simple. No need to flip.
Just fill your fryer till you need to, in mine there is aline where I can feel 
to where to fill up
I have a basket that goes inside.

Simply:
Open your pilsbury biscuits
On a flat surface  smash the biscuit dough a little. then with your shot glass 
or something similar push down in the center of dough and remove the little 
extra dough. This will be your doughnut holes.
In a bowl use sugar and a cinnamon mix or make your glaze by using about half 
cup of powder sugar and a little water or milk just till you want a semi thick 
consistency.
Take the biscuit with the hole and once oil is hot, in your fryer place as many 
biscuits(donuts) that will fit laying flat and dip in for about 15-30 seconds 
at the most..you may take out and touch to fill the texture. When I first 
started after 15 seconds I would take one out and cut a piece off to taste if 
the dough was firm like..if not place back in oil. Shouldn't take more than 30 
seconds,unless your fryer is old and slow to heat up
Make sure oil is super hot and ready to go
Once all the doughnuts are ready place them on a piece of paper towl. I use 
paper plate with paper towl until I am ready to transfer to a nice decorative 
dish.
Once drained from excess oil run them through sugar mix or with a spoon drizzle 
glace.
Do the same with the holes.
Hope this helps
Sugar
There is speaking grace. Colossians 4:6 says, “Let your speech be always with 
grace, seasoned with salt, that ye may know how ye ought to answer every man.”
~Blessings, Sugar


-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, February 28, 2016 5:06 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] donuts

I've got a deep fryer that has a basket that is lowered from the outside.
Your method sounds really easy.  How long do you leave them in the oil?  Do 
they have to be flipped?  Thanks.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Suzy B. via Cookinginthedark
Sent: Sunday, February 28, 2016 5:28 PM
To: cookinginthedark@acbradio.org
Cc: Suzy B.
Subject: Re: [CnD] donuts

I've made doughnuts from canned biscuits, frying them in a small deep frier.
It works great, and is quick.  The one I used most,  had a drop in basket,
and another, had a large  curved wire spatula.

Suzy


-Original Message-
From: Abby Vincent via Cookinginthedark
Sent: Sunday, February 28, 2016 5:14 PM
To: cookinginthedark@acbradio.org
Cc: Abby Vincent
Subject: [CnD] donuts

I'm enjoying one of my guilty pleasures, watching the Academy Awards.
Wolfgang Puk described what he's cooking for the governor's Ball.  One
delectable is donuts, fried, dipped in raspberry liquer, then ignited. Has
anyone ever fried donuts?  What equipment did you use? Is there a way to
cheat and bake donuts instead of frying them?

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Re: [CnD] donuts

2016-02-28 Thread Charles Rivard via Cookinginthedark
I've got a deep fryer that has a basket that is lowered from the outside. 
Your method sounds really easy.  How long do you leave them in the oil?  Do 
they have to be flipped?  Thanks.





If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Suzy B. via Cookinginthedark

Sent: Sunday, February 28, 2016 5:28 PM
To: cookinginthedark@acbradio.org
Cc: Suzy B.
Subject: Re: [CnD] donuts

I've made doughnuts from canned biscuits, frying them in a small deep frier.
It works great, and is quick.  The one I used most,  had a drop in basket,
and another, had a large  curved wire spatula.

Suzy


-Original Message- 
From: Abby Vincent via Cookinginthedark

Sent: Sunday, February 28, 2016 5:14 PM
To: cookinginthedark@acbradio.org
Cc: Abby Vincent
Subject: [CnD] donuts

I'm enjoying one of my guilty pleasures, watching the Academy Awards.
Wolfgang Puk described what he's cooking for the governor's Ball.  One
delectable is donuts, fried, dipped in raspberry liquer, then ignited. Has
anyone ever fried donuts?  What equipment did you use? Is there a way to
cheat and bake donuts instead of frying them?

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Re: [CnD] Question about barbecue chicken

2016-02-28 Thread Nicole Massey via Cookinginthedark
Well, it depends on how many people you want to feed as to if two breasts are 
enough, and how hungry they are. But yes, you can just put them in, thawed, 
with sauce over them, and it'll do fine.
You can also use salad dressings on them -- Italian, Catalina, and even ranch 
work well. And for future reference, you can replace the chicken with pork or 
sausage and get good results too.

-Original Message-
From: Will Henderson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, February 28, 2016 6:29 PM
To: cookinginthedark@acbradio.org
Cc: Will Henderson 
Subject: [CnD] Question about barbecue chicken

Hello.

 

I have some boneless skinless chicken breasts I was thinking of using.  I 
thought I could put them in a crockpot and add barbecue sauce and leave them on 
for about eight hours or so so that I can have tender pulled chicken.

Would that be OK to do, or do I need more than two big chicken breasts?

Also, do I need to bake or boil them first or can I just put them in the 
crockpot?

Anything else I can do with this barbecue chicken?

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[CnD] Question about barbecue chicken

2016-02-28 Thread Will Henderson via Cookinginthedark
Hello.

 

I have some boneless skinless chicken breasts I was thinking of using.  I
thought I could put them in a crockpot and add barbecue sauce and leave them
on for about eight hours or so so that I can have tender pulled chicken.

Would that be OK to do, or do I need more than two big chicken breasts?

Also, do I need to bake or boil them first or can I just put them in the
crockpot?

Anything else I can do with this barbecue chicken?

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Re: [CnD] donuts

2016-02-28 Thread Regina Marie via Cookinginthedark
Interested in the baked donuts. 

-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, February 28, 2016 4:05 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] donuts

Yeah, the curved spatula is called a spider. There are also some recipes for 
"cake" donuts that are baked, and they're a denser donut. Blueberry cake donuts 
are my favorite ones.

-Original Message-
From: Suzy B. via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, February 28, 2016 5:29 PM
To: cookinginthedark@acbradio.org
Cc: Suzy B. 
Subject: Re: [CnD] donuts

I've made doughnuts from canned biscuits, frying them in a small deep frier. 
It works great, and is quick.  The one I used most,  had a drop in basket, and 
another, had a large  curved wire spatula.

Suzy


-Original Message-
From: Abby Vincent via Cookinginthedark
Sent: Sunday, February 28, 2016 5:14 PM
To: cookinginthedark@acbradio.org
Cc: Abby Vincent
Subject: [CnD] donuts

I'm enjoying one of my guilty pleasures, watching the Academy Awards.
Wolfgang Puk described what he's cooking for the governor's Ball.  One 
delectable is donuts, fried, dipped in raspberry liquer, then ignited. Has 
anyone ever fried donuts?  What equipment did you use? Is there a way to cheat 
and bake donuts instead of frying them?

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Re: [CnD] donuts

2016-02-28 Thread Nicole Massey via Cookinginthedark
Yeah, the curved spatula is called a spider. There are also some recipes for 
"cake" donuts that are baked, and they're a denser donut. Blueberry cake donuts 
are my favorite ones.

-Original Message-
From: Suzy B. via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, February 28, 2016 5:29 PM
To: cookinginthedark@acbradio.org
Cc: Suzy B. 
Subject: Re: [CnD] donuts

I've made doughnuts from canned biscuits, frying them in a small deep frier. 
It works great, and is quick.  The one I used most,  had a drop in basket, and 
another, had a large  curved wire spatula.

Suzy


-Original Message-
From: Abby Vincent via Cookinginthedark
Sent: Sunday, February 28, 2016 5:14 PM
To: cookinginthedark@acbradio.org
Cc: Abby Vincent
Subject: [CnD] donuts

I'm enjoying one of my guilty pleasures, watching the Academy Awards.
Wolfgang Puk described what he's cooking for the governor's Ball.  One 
delectable is donuts, fried, dipped in raspberry liquer, then ignited. Has 
anyone ever fried donuts?  What equipment did you use? Is there a way to cheat 
and bake donuts instead of frying them?

___
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Re: [CnD] donuts

2016-02-28 Thread Sugar via Cookinginthedark
I do the same. I have a daddy fryer and use shot glass to make doughnut holes

There is speaking grace. Colossians 4:6 says, “Let your speech be always with 
grace, seasoned with salt, that ye may know how ye ought to answer every man.”
~Blessings, Sugar


-Original Message-
From: Suzy B. via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, February 28, 2016 3:29 PM
To: cookinginthedark@acbradio.org
Cc: Suzy B.
Subject: Re: [CnD] donuts

I've made doughnuts from canned biscuits, frying them in a small deep frier.
It works great, and is quick.  The one I used most,  had a drop in basket, and 
another, had a large  curved wire spatula.

Suzy


-Original Message-
From: Abby Vincent via Cookinginthedark
Sent: Sunday, February 28, 2016 5:14 PM
To: cookinginthedark@acbradio.org
Cc: Abby Vincent
Subject: [CnD] donuts

I'm enjoying one of my guilty pleasures, watching the Academy Awards.
Wolfgang Puk described what he's cooking for the governor's Ball.  One 
delectable is donuts, fried, dipped in raspberry liquer, then ignited. Has 
anyone ever fried donuts?  What equipment did you use? Is there a way to cheat 
and bake donuts instead of frying them?

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[CnD] Best Baked Doughnuts Ever

2016-02-28 Thread Sugar via Cookinginthedark
Best Baked Doughnuts Ever

Total Time
35mins

Prep 20 mins
Cook 15 mins

These donuts are lighter than regular donuts, baked not fried, and so easy to 
make. They will disappear before your eyes!

Yields
36 doughnuts
Ingredients:

1  cup
butter
 or 1  cup
margarine,
softened
1 1⁄2 cups
sugar
2
eggs
3  cups
flour
4 1⁄2 teaspoons
baking powder
1⁄2 teaspoon
salt
1⁄2 teaspoon
nutmeg
1  cup
milk
1⁄2 teaspoon
cinnamon


Directions
Blend 1/2 cup plus 2 tablespoons butter with 1 cup of sugar.
Add the eggs and mix well.
Sift together flour, baking powder, salt and nutmeg.
Add to the butter and sugar mixture.
Blend in the milk and mix together thoroughly.
Fill greased muffin tins 2/3 full.
Bake at 350 degrees for 15 to 20 minutes, or until doughnuts are golden.
Combine remaining 1/2 cup of sugar with the cinnamon.
Melt remaining 6 tablespoons of butter.
While doughnuts are still warm, roll them in melted butter; then in cinnamon 
sugar.
Posted by Helen
I also us pilsbury biscuits and deep fry them in a daddy fryer then toss them 
sugar or make my glaze using powder sugar and milk or water adding a little 
lemon zest
I ust a shot glass to make doughnut holes


There is speaking grace. Colossians 4:6 says, “Let your speech be always with 
grace, seasoned with salt, that ye may know how ye ought to answer every man.”
~Blessings, Sugar




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Re: [CnD] donuts

2016-02-28 Thread Suzy B. via Cookinginthedark
I've made doughnuts from canned biscuits, frying them in a small deep frier. 
It works great, and is quick.  The one I used most,  had a drop in basket, 
and another, had a large  curved wire spatula.


Suzy


-Original Message- 
From: Abby Vincent via Cookinginthedark

Sent: Sunday, February 28, 2016 5:14 PM
To: cookinginthedark@acbradio.org
Cc: Abby Vincent
Subject: [CnD] donuts

I'm enjoying one of my guilty pleasures, watching the Academy Awards.
Wolfgang Puk described what he's cooking for the governor's Ball.  One
delectable is donuts, fried, dipped in raspberry liquer, then ignited. Has
anyone ever fried donuts?  What equipment did you use? Is there a way to
cheat and bake donuts instead of frying them?

___
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Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark 



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[CnD] donuts

2016-02-28 Thread Abby Vincent via Cookinginthedark
I'm enjoying one of my guilty pleasures, watching the Academy Awards.
Wolfgang Puk described what he's cooking for the governor's Ball.  One
delectable is donuts, fried, dipped in raspberry liquer, then ignited. Has
anyone ever fried donuts?  What equipment did you use? Is there a way to
cheat and bake donuts instead of frying them? 

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Re: [CnD] PORK CHOPS IN THE PRESSURE COOKER

2016-02-28 Thread Teresa Mullen via Cookinginthedark
I have a slow cooker so follow the recipe the same as if I were using a 
pressure cooker? This recipe sounds very delicious. Forgot to ask or do I need 
to follow it differently?

Teresa MullenSent from my iPhone

> On Feb 27, 2016, at 12:35 PM, Sugar via Cookinginthedark 
>  wrote:
> 
> PORK CHOPS IN THE PRESSURE COOKER
> Yield: 4 servings
> 
>4 thick-cut, bone-in pork chops
>1 green pepper, chopped*
>1 onion, chopped*
>6-8 carrots, peeled & coarsely chopped*
>6-8 Russet potatoes, peeled & coarsely chopped*
>1 small can of mushrooms, with liquid, or 1-2 cups of button 
> mushrooms coarsely chopped (your preference)
>1 small can of tomato sauce, or homemade tomato sauce or 
> tomato soup (your preference)
> 
>Brown pork chops in a bit of olive oil in the pressure cooker, 
> remove excess oil,and put pork chops back in.
>Add green pepper and onion, carrots, potatoes, and mushrooms.
>Mix tomato sauce/soup with water to equal 12 oz. Add to 
> pressure cooking pot.
>Secure lid of pressure cooker and bring up to pressure. Cook for 
> 10-15 minutes.
>Remove from heat and let the cooker come down from pressure 
> on its own.
> 
> Notes
> Notes: For the green pepper and onion, I usually chop these 
> roughly. However I do not leave them in big pieces. This way, 
> they dissolve a bit, and my kids cannot find them.
> 
> For the carrots, I leave them in 1 1/2 - 2 inch pieces, so they do not 
> dissolve. For the potatoes, Russet potatoes hold their shape best. In 
> this version, I did use sweet potatoes. Even with keeping the pieces 
> big, the potatoes still broke down once cooked.
> 
> Regarding the amount of carrots and potatoes to use: it really 
> depends upon the size of the carrots and potatoes, and the size of 
> your pressure cooker. I only used four potatoes, because they were 
> so big.
> 
> That's it. Pretty simple, right? This recipe is a hearty, warm dish 
> for fall and winter. You could probably make it in the slow cooker, 
> too.
> 
> 
> 
> 
> There is speaking grace. Colossians 4:6 says, "Let your speech be always
> with grace, seasoned with salt, that ye may know how ye ought to answer
> every man."
> ~Blessings, Sugar
> 
> 
> 
> 
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