[CnD] Variation Edible Play Dough

[Naima Leigh via Cookinginthedark]

Variation Edible Play Dough

 

1/2 cup water

 

1 tablespoon oil

 

1 and a 1/2 cup flour

 

1/2 cup sugar

 

1 package Kool-Aid, any flavor

 

Keeps well in refrigerator for later use. It does get sticky after a while
just knead in some more flour until you get the desire of stickiness you
want.

 

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Re: [CnD] Griddler

[Kimsan via Cookinginthedark]

Yes, I know that. I thought it was also available at the blind mice mega mall.

Kimsan Song
kimsans...@outlook.com

-Original Message-
From: Mike and Jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 26, 2016 3:16 PM
To: cookinginthedark@acbradio.org
Cc: Mike and Jean 
Subject: Re: [CnD] Griddler

The qusinart griddler is available at bed, bath, and beyond.

-Original Message-
From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, July 25, 2016 11:30 AM
To: cookinginthedark@acbradio.org
Cc: Kimsan 
Subject: Re: [CnD] Griddler

Please post to the list if/when you locate it.
Is it similar to Mike and Jennas griddler where it will cook both sides?

Kimsan Song
kimsans...@outlook.com

-Original Message-
From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, July 25, 2016 1:33 AM
To: cookinginthedark@acbradio.org
Cc: Steve Stewart 
Subject: Re: [CnD] Griddler

are you talking about the pancake pan? if so, yes, it is in the mall. I am not 
sure what it is call. I can look for you and let you know.
Steve Stewart
-Original Message-
From: Sandy via Cookinginthedark
Sent: Monday, July 25, 2016 2:41 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: [CnD] Griddler

Is it also listed in megamice mall as the griddler, or something else? I could 
not find it.


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Parham Doustdar via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 24, 2016 4:39 AM
To: cookinginthedark@acbradio.org
Cc: Parham Doustdar
Subject: Re: [CnD] Question: how do you cook and flip pancakes?

Does this pancake pan plug in to the wall?

I don’t think so, since he said you’ll need to cook it on medium heat.

Is it dish washer safe?

I would think it is, as long as you can fit a pan in your dishwasher.

Of course, I stand to be corrected here.

On 7/24/2016 12:17 AM, Naima Leigh via Cookinginthedark wrote:

> Does this pancake pan plug in to the wall?
> Is it dish washer safe?
> How do you clean it?
>
> -Original Message-
> From: jan brown via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, July 23, 2016 2:14 PM
> To: cookinginthedark@acbradio.org
> Cc: jan brown
> Subject: Re: [CnD] Question: how do you cook and flip pancakes?
>
> I just purchased a pancake pan from blindmicemart.
> Before that, I was pancake flipping impaired.
> This pan made the difference for me.
> It is sort of a shell with four indented cups on the bottom and a
> smooth top.
> Butter both top and bottom.
> Make your batter and use an ice cream scoop to put batter in the
> indentations on the bottom of the pan.
> Close the lid with the handle on top and cook about a minute on medium
> or so.
> Flip the pan over, literally, and cook another minute.
> My pancakes came out of the pan without any sticking or other trouble
> This worked for me and I hope works for you.
> Some people use tuna cans with the bottom and top removed as a guide
> for the batter.
> I was only able to make scrambled batter but you might be better than I.
> I hope some day you will be a master of the wonderful pancake, so
> simple and so delicious.
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark


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email; cookda...@suddenlink.net

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[CnD] Repost Edible Play Dough

[Naima Leigh via Cookinginthedark]

Edible Play Dough

 

1 cup water

 

2 tablespoons oil

 

1 cup flour (plus more if needed for mixing in)

 

1/2 cup sugar

 

1 package Kool-Aid, any flavor

 

Mix together water and oil. Microwave about 2 minutes. Remove and add about
1 cup flour, sugar and Kool-Aid. Mix together with a spoon. Continue to add
more flour a little at a time and keep mixing and blending in the flour
until dough is no longer is sticky.

 

Tip:

 

Adding to much flour at ounce and not mixing well will makes lumps that may
be hard to work out.

 

Use it as you would any play dough to make whatever you want.

 

 

 

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[CnD] Edible Play Dough

[Naima Leigh via Cookinginthedark]

Edible Play Dough

 

1 can water

 

2 tablespoons oil

 

1 cup flour (plus more if needed for mixing in)

 

1/2 cup sugar

 

1 package Kool-Aid, any flavor

 

Mix together water and oil. Microwave about 2 minutes. Remove and add about
1 cup flour, sugar and Kool-Aid. Mix together with a spoon. Continue to add
more flour a little at a time and keep mixing and blending in the flour
until dough is no longer is sticky.

 

Tip:

 

Adding to much flour at ounce and not mixing well will makes lumps that may
be hard to work out.

 

Use it as you would any play dough to make whatever you want.

 

 

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[CnD] New York Crumb Cake

[Naima Leigh via Cookinginthedark]

New York Crumb Cake

 

Yield: one 9-by-13 inch cake

 

Ingredients

 

2 tablespoons canola oil, plus more for pan

 

4 cups all-purpose flour, divided, plus more for pan

 

1/2 cup granulated sugar

 

2 1/2 teaspoons baking powder

 

1/2 teaspoon salt

 

1 large egg

 

1/2 cup milk

 

2 teaspoon pure vanilla extract

 

1 cup packed light-brown sugar

 

1 1/2 teaspoons ground cinnamon

 

1 cup (2 sticks) unsalted butter, melted and cooled, room temperature

 

Confectioners' sugar for dusting

 

Directions

 

1.   Place rack in center of oven, and heat oven to 325 degrees. Lightly
brush a rimmed quarter sheet pan or a 9-by-13 inch baking pan with canola
oil and line with parchment paper. Secure parchment to pan using binder
clips. Brush parchment with oil and dust with flour, tapping to remove
excess. Set aside.

2.   In a medium bowl, sift together 1 1/2 cups flour, granulated sugar,
baking powder, and salt; set aside. In a second bowl, whisk together Egg,
milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients
into egg mixture.

3.   Spread batter evenly into prepared pan, and set aside. In medium
bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour
melted butter over flour mixture, and toss with a rubber spatula until large
crumbs form. Sprinkle crumbs over batter.

4.   Transfer pan to oven, and bake, rotating pan after 10 minutes.
Continue baking until a cake tester comes out clean, about 10 minutes more.

5.   Transfer pan to a wire rack to cool. Dust with confectioners'
sugar. Using a serrated knife or bench scrapper, cut into 3-inch squares.
Store in an air tight container up to 3 days.

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Re: [CnD] Griddler

[Debbra Piening via Cookinginthedark]

I just looked, Steve, and I can't find it, either.  I wonder if it's something 
that has been discontinued.  If you can find it, please let us know.

-Original Message-
From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, July 25, 2016 3:33 AM
To: cookinginthedark@acbradio.org
Cc: Steve Stewart
Subject: Re: [CnD] Griddler

are you talking about the pancake pan? if so, yes, it is in the mall. I am
not sure what it is call. I can look for you and let you know.
Steve Stewart
-Original Message-
From: Sandy via Cookinginthedark
Sent: Monday, July 25, 2016 2:41 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: [CnD] Griddler

Is it also listed in megamice mall as the griddler, or something else? I
could not find it.


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Parham Doustdar via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 24, 2016 4:39 AM
To: cookinginthedark@acbradio.org
Cc: Parham Doustdar
Subject: Re: [CnD] Question: how do you cook and flip pancakes?

Does this pancake pan plug in to the wall?

I don’t think so, since he said you’ll need to cook it on medium heat.

Is it dish washer safe?

I would think it is, as long as you can fit a pan in your dishwasher.

Of course, I stand to be corrected here.

On 7/24/2016 12:17 AM, Naima Leigh via Cookinginthedark wrote:

> Does this pancake pan plug in to the wall?
> Is it dish washer safe?
> How do you clean it?
>
> -Original Message-
> From: jan brown via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, July 23, 2016 2:14 PM
> To: cookinginthedark@acbradio.org
> Cc: jan brown
> Subject: Re: [CnD] Question: how do you cook and flip pancakes?
>
> I just purchased a pancake pan from blindmicemart.
> Before that, I was pancake flipping impaired.
> This pan made the difference for me.
> It is sort of a shell with four indented cups on the bottom and a smooth
> top.
> Butter both top and bottom.
> Make your batter and use an ice cream scoop to put batter in the
> indentations on the bottom of the pan.
> Close the lid with the handle on top and cook about a minute on medium or
> so.
> Flip the pan over, literally, and cook another minute.
> My pancakes came out of the pan without any sticking or other trouble This
> worked for me and I hope works for you.
> Some people use tuna cans with the bottom and top removed as a guide for
> the batter.
> I was only able to make scrambled batter but you might be better than I.
> I hope some day you will be a master of the wonderful pancake, so simple
> and so delicious.
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark


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email; cookda...@suddenlink.net

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[CnD] Meyer Lemon Coffee Cake

[Naima Leigh via Cookinginthedark]

Meyer Lemon Coffee Cake

 

Layers of thinly sliced Meyer lemon lend a mellow complexity to this
otherwise coffee cake. Thought to be a cross between a lemon and a mandarin,
the fruit has an orange cast, a thin rind, and a heavily perfumed flesh
that's valued by chefs.

 

Servings: 12

 

Ingredients

 

For the Streusel

 

1 3/4 cup all-purpose flour

 

3/4 cup packed light-brown sugar

 

1 teaspoon coarse salt

 

6 ounces (3/4 cup) cold unsalted butter

 

For the Cake

 

5 Meyer lemons, cut into paper-thin slices, ends discarded

 

2 cups all-purpose flour

 

1 teaspoon baking powder

 

1 teaspoon baking soda

 

1 1/2 teaspoons coarse salt

 

4 ounces (1/2 cup) unsalted butter, room temperature, plus more for pan

 

1 cup granulated sugar

 

3 tablespoons finely grated Meyer lemon zest (from 4 to 5 lemons)

 

2 large eggs

 

1 teaspoon pure vanilla extract

 

1 cup sour cream

 

For the Glaze

 

1 cup confectioners' sugar

 

3 to 4 tablespoons Meyer lemon juice

 

Directions

 

1.   Make the streusel: mix together flour, brown sugar, and salt. Using
a pastry cutter or your fingers, cut butter in to the flour mixture until
small to medium clumps form. Cover, refrigerate until ready to use (up to 3
days).

2.   Make the cake: cook lemon slices in a medium saucepan of simmering
water for 1 minute. Drain, and repeat. Arrange lemon slices in a single
layer on a parchment-lined baking sheet.

3.   Preheat oven to 350 degrees. Butter a 9-inch angel food cake pan.
Sift together flour, baking powder, baking soda, and salt. Beat butter,
sugar, and lemon zest with a mixture on medium speed in a large bowl until
light and fluffy, about 2 minutes. With the mixture running, add eggs, 1 at
a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3
additions, alternating with sour cream.

4.   Spoon 1/2 of the batter evenly into cake pan. Arrange 1/2 of the
lemon slices in a single layer over the batter. Spread remaining batter over
the top. Cover with remaining slices in a single layer. Sprinkle the chilled
streusel evenly over the batter.

5.   Bake until cake is golden brown and a tester inserted in the center
comes out clean, about 55 minutes. Transfer pan to a wire rack set over a
baking sheet, and let cool in pan 15 minutes. Run a knife around the edges
of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a
knife around the center tube. Slide 2 wide spatulas between the bottom of
the cake and the pan, and lift cake to remove from the center tube. Let cool
completely on rack.

6.   Make the glaze: just before serving, stir together confectioners'
sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting
excess drip down the sides. Let glaze set before slicing, about 5 minutes.

 

Variations

 

Martha has also prepared the lemon glaze with only two tablespoons of Meyer
lemon juice.

 

Cooks Notes

 

Mildly acidic Meyer lemons are available from late fall through early
spring. For the rined to soften and sweeten sufficiently during baking or
roasting, slice the lemon to nearly-transparent thinness. A mandolin, a
handheld slicer, or a sharp knife and a steady hand will do the trick.

 

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Re: [CnD] Griddler

[Mike and Jean via Cookinginthedark]

The qusinart griddler is available at bed, bath, and beyond.

-Original Message-
From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, July 25, 2016 11:30 AM
To: cookinginthedark@acbradio.org
Cc: Kimsan 
Subject: Re: [CnD] Griddler

Please post to the list if/when you locate it.
Is it similar to Mike and Jennas griddler where it will cook both sides?

Kimsan Song
kimsans...@outlook.com

-Original Message-
From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, July 25, 2016 1:33 AM
To: cookinginthedark@acbradio.org
Cc: Steve Stewart 
Subject: Re: [CnD] Griddler

are you talking about the pancake pan? if so, yes, it is in the mall. I am not 
sure what it is call. I can look for you and let you know.
Steve Stewart
-Original Message-
From: Sandy via Cookinginthedark
Sent: Monday, July 25, 2016 2:41 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: [CnD] Griddler

Is it also listed in megamice mall as the griddler, or something else? I could 
not find it.


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Parham Doustdar via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 24, 2016 4:39 AM
To: cookinginthedark@acbradio.org
Cc: Parham Doustdar
Subject: Re: [CnD] Question: how do you cook and flip pancakes?

Does this pancake pan plug in to the wall?

I don’t think so, since he said you’ll need to cook it on medium heat.

Is it dish washer safe?

I would think it is, as long as you can fit a pan in your dishwasher.

Of course, I stand to be corrected here.

On 7/24/2016 12:17 AM, Naima Leigh via Cookinginthedark wrote:

> Does this pancake pan plug in to the wall?
> Is it dish washer safe?
> How do you clean it?
>
> -Original Message-
> From: jan brown via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, July 23, 2016 2:14 PM
> To: cookinginthedark@acbradio.org
> Cc: jan brown
> Subject: Re: [CnD] Question: how do you cook and flip pancakes?
>
> I just purchased a pancake pan from blindmicemart.
> Before that, I was pancake flipping impaired.
> This pan made the difference for me.
> It is sort of a shell with four indented cups on the bottom and a
> smooth top.
> Butter both top and bottom.
> Make your batter and use an ice cream scoop to put batter in the
> indentations on the bottom of the pan.
> Close the lid with the handle on top and cook about a minute on medium
> or so.
> Flip the pan over, literally, and cook another minute.
> My pancakes came out of the pan without any sticking or other trouble
> This worked for me and I hope works for you.
> Some people use tuna cans with the bottom and top removed as a guide
> for the batter.
> I was only able to make scrambled batter but you might be better than I.
> I hope some day you will be a master of the wonderful pancake, so
> simple and so delicious.
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark


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email; cookda...@suddenlink.net

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Re: [CnD] SWEET AND SPICY PECANS

[Sugar via Cookinginthedark]

Yes, you can use regular granulated sugar
 Smile
Sugar
 ‘I have loved the stars too fondly to be fearful of the
night.

Sugar


-Original Message-
From: Susie Stageberg via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 26, 2016 8:58 AM
To: cookinginthedark@acbradio.org
Cc: Susie Stageberg
Subject: Re: [CnD] SWEET AND SPICY PECANS

When they say "cane sugar" do they just mean regular white sugar?

Susie


-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 26, 2016 9:30 AM
To: CND
Cc: Sugar
Subject: [CnD] SWEET AND SPICY PECANS

SWEET AND SPICY PECANS

"These flavor-infused pecans somehow manage to be crunchy, sweet, savory, and 
spicy - all at the same time. It's a dangerously addictive combination that 
also happens to play well with just about every cocktail it meets. For pretty 
party favors or stocking stuffers, package these fragrant nibbles in sheer 
organza or cellophane bags tied with colored ribbons. Shake it up with a mint 
julep."

4 cups pecan halves
1/3 cup natural cane sugar
2 tablespoons chopped fresh rosemary
1 tablespoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon pure vanilla extract

Preheat the oven to 400 degrees F.

Spread the pecans on a rimmed baking sheet and place in the oven to lightly 
toast, 5 to 7 minutes.

While the pecans are toasting, combine the cane sugar, rosemary, salt, black 
pepper, and cayenne in a bowl and stir to mix. Place the butter and vanilla in 
a separate bowl, remove the pecans from the oven and add them to the butter and 
vanilla mixture, tossing to coat. Add the spice mixture and toss again to coat 
evenly.

Return the pecans to the baking sheet, spread them evenly, and bake for 8 to
10 minutes more, until toasted and fragrant, stirring halfway through.
Sprinkle with additional salt, if desired. Let cool completely-they will get 
crispy after they cool-before storing in an airtight container until ready to 
serve, or for up to 1 week.

(note)
As a blind individual I will remove the tray after time given above and taste a 
pecan or two to make sure they are toasting or toasted enough. This is one of 
those recipes that when toasting nuts it is a taste as you go thing.
But with some patience and time and practice you will get it right, I do pretty 
good..smile Isn't testing new recipes always so much fun?smile Good luck and 
again keep checking your nuts for the right amount of toastiness you desire..it 
can be done"

VARIATIONS:
Mix things up by flavoring the nuts with different combinations of herbs and 
spices.

"Let the morning bring me word of your unfailing love, for I have put my trust 
in you. Show me the way I should go, for to you I entrust my life" ( Psalm 
143:8).
-Sugar






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Re: [CnD] Butter Pecan Cookies

[Sugar via Cookinginthedark]

Yes Jeri using our senses is a great thing,unless you have issues with smelling 
then it's more of a hands on thing
But yes one can tell frangance by the strenghth of smell of kitchen.
Smile
Good point and thanks
Sugar

 ‘I have loved the stars too fondly to be fearful of the
night.

Sugar


-Original Message-
From: Jeri Milton via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 26, 2016 8:47 AM
To: cookinginthedark@acbradio.org
Cc: jerimil...@gmail.com
Subject: Re: [CnD] Butter Pecan Cookies

I assume this means when it is a nice strong pleasant smell. More often than 
not I should have followed my instincts when I thought something smelled like 
it was finished. I have been known to crisp a chicken a bit too long because I 
didn't follow my instincts or my cookies come out with a burnt flavor.

Jeri


Sent from my iPhone

> On Jul 26, 2016, at 12:04 AM, gail johnson via Cookinginthedark 
>  wrote:
>
> Hi Naima,
> This is a good recipe.
> toasting nuts until fragrant as a blind person doesn't make sense.
> Please explain.
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Re: [CnD] SWEET AND SPICY PECANS

[Susie Stageberg via Cookinginthedark]

When they say "cane sugar" do they just mean regular white sugar?

Susie


-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 26, 2016 9:30 AM
To: CND
Cc: Sugar
Subject: [CnD] SWEET AND SPICY PECANS

SWEET AND SPICY PECANS

"These flavor-infused pecans somehow manage to be crunchy, sweet, savory, and 
spicy - all at the same time. It's a dangerously addictive combination that 
also happens to play well with just about every cocktail it meets. For pretty 
party favors or stocking stuffers, package these fragrant nibbles in sheer 
organza or cellophane bags tied with colored ribbons. Shake it up with a mint 
julep."

4 cups pecan halves
1/3 cup natural cane sugar
2 tablespoons chopped fresh rosemary
1 tablespoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon pure vanilla extract

Preheat the oven to 400 degrees F.

Spread the pecans on a rimmed baking sheet and place in the oven to lightly 
toast, 5 to 7 minutes.

While the pecans are toasting, combine the cane sugar, rosemary, salt, black 
pepper, and cayenne in a bowl and stir to mix. Place the butter and vanilla in 
a separate bowl, remove the pecans from the oven and add them to the butter and 
vanilla mixture, tossing to coat. Add the spice mixture and toss again to coat 
evenly.

Return the pecans to the baking sheet, spread them evenly, and bake for 8 to
10 minutes more, until toasted and fragrant, stirring halfway through.
Sprinkle with additional salt, if desired. Let cool completely-they will get 
crispy after they cool-before storing in an airtight container until ready to 
serve, or for up to 1 week.

(note)
As a blind individual I will remove the tray after time given above and taste a 
pecan or two to make sure they are toasting or toasted enough. This is one of 
those recipes that when toasting nuts it is a taste as you go thing.
But with some patience and time and practice you will get it right, I do pretty 
good..smile Isn't testing new recipes always so much fun?smile Good luck and 
again keep checking your nuts for the right amount of toastiness you desire..it 
can be done"

VARIATIONS:
Mix things up by flavoring the nuts with different combinations of herbs and 
spices.

"Let the morning bring me word of your unfailing love, for I have put my trust 
in you. Show me the way I should go, for to you I entrust my life" ( Psalm 
143:8).
-Sugar






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Re: [CnD] Butter Pecan Cookies

[Jeri Milton via Cookinginthedark]

I assume this means when it is a nice strong pleasant smell. More often than 
not I should have followed my instincts when I thought something smelled like 
it was finished. I have been known to crisp a chicken a bit too long because I 
didn't follow my instincts or my cookies come out with a burnt flavor.

Jeri 


Sent from my iPhone

> On Jul 26, 2016, at 12:04 AM, gail johnson via Cookinginthedark 
>  wrote:
> 
> Hi Naima,
> This is a good recipe.
> toasting nuts until fragrant as a blind person doesn't make sense.
> Please explain.
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Re: [CnD] Homemade Marshmallows

[Sugar via Cookinginthedark]

Hi Gail
You can try Honey?
Think I'll give that a go but I think you will have to make sure that the honey 
doesn't burn, so keep checking it and moving the pecans around, you may even 
have to leave it in a bit longer
The way I find out these things is a try and trial thing
It's how I personally learn how to do certain things that we would think a 
blind person can't do but we can if we try
And it's why we have list's like this one,right?
Smile
Hth
Sugar

p.s.
Naima
Thanks for that recipe I do plan to try it, sounds wonderful and I love pecans!
 ‘I have loved the stars too fondly to be fearful of the
night.

Sugar


-Original Message-
From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 26, 2016 12:08 AM
To: cookinginthedark@acbradio.org
Cc: gail johnson
Subject: Re: [CnD] Homemade Marshmallows

Hi Naima,

What can be used in place of the light corn syrup?
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Re: [CnD] Homemade Marshmallows

[Sugar via Cookinginthedark]

Hi Gail
I am not Naima but I have this on file:
LIGHT CORN SYRUP SUBSTITUTE

2 c. white sugar
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt

Combine all ingredients in a heavy, large pan. Stir and bring to a boil.
Reduce heat to a simmer and put cover on it for 3 minutes to get sugar
crystals off the sides of the pan. Uncover and cook until it reaches soft
ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will
keep for about 2 months. Makes almost 2 cups.

You can keep stiring to make sure no crystals are on sides by using your spoon 
or utensil
You'll proabably need a candy therm. To do this.
I will look for something else.
Sugar

 ‘I have loved the stars too fondly to be fearful of the
night.

Sugar


-Original Message-
From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 26, 2016 12:08 AM
To: cookinginthedark@acbradio.org
Cc: gail johnson
Subject: Re: [CnD] Homemade Marshmallows

Hi Naima,

What can be used in place of the light corn syrup?
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[CnD] SWEET AND SPICY PECANS

[Sugar via Cookinginthedark]

SWEET AND SPICY PECANS

"These flavor-infused pecans somehow manage to be crunchy, sweet, savory,
and spicy - all at the same time. It's a dangerously addictive combination
that also happens to play well with just about every cocktail it meets. For
pretty party favors or stocking stuffers, package these fragrant nibbles in
sheer organza or cellophane bags tied with colored ribbons. Shake it up with
a mint julep."

4 cups pecan halves
1/3 cup natural cane sugar
2 tablespoons chopped fresh rosemary
1 tablespoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon pure vanilla extract

Preheat the oven to 400 degrees F.

Spread the pecans on a rimmed baking sheet and place in the oven to lightly
toast, 5 to 7 minutes.

While the pecans are toasting, combine the cane sugar, rosemary, salt, black
pepper, and cayenne in a bowl and stir to mix. Place the butter and vanilla
in a separate bowl, remove the pecans from the oven and add them to the
butter and vanilla mixture, tossing to coat. Add the spice mixture and toss
again to coat evenly.

Return the pecans to the baking sheet, spread them evenly, and bake for 8 to
10 minutes more, until toasted and fragrant, stirring halfway through.
Sprinkle with additional salt, if desired. Let cool completely-they will get
crispy after they cool-before storing in an airtight container until ready
to serve, or for up to 1 week.

(note)
As a blind individual I will remove the tray after time given above and
taste a pecan or two to make sure they are toasting or toasted enough. This
is one of those recipes that when toasting nuts it is a taste as you go
thing.
But with some patience and time and practice you will get it right, I do
pretty good..smile
Isn't testing new recipes always so much fun?smile
Good luck and again keep checking your nuts for the right amount of
toastiness you desire..it can be done"

VARIATIONS:
Mix things up by flavoring the nuts with different combinations of herbs and
spices.

"Let the morning bring me word of your unfailing love, for I have put my
trust in you. Show me the way I should go, for to you I entrust my life" (
Psalm 143:8).
-Sugar






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[CnD] Thank you Sugar

[Naima Leigh via Cookinginthedark]

Very helpful.

 

I will keep this in the kitchen when I'm cooking to help with any questions
I have.

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[CnD] Dictionary for cooking(terms)

[Sugar via Cookinginthedark]

DICTIONARY OF TERMS

Al dente
"To the tooth," in Italian. The pasta is cooked just enough to maintain a
firm, chewy texture.

Baste
To brush or spoon liquid fat or juices over meat during roasting to add
flavor and to prevent it from drying out.
Batter
A mixture of flour, fat, and liquid that is thin enough in consistency to
require a pan to encase it. Used in such preparations as cakes and some
cookies. A batter is different from dough, which maintains its shape.

Beat
To smoothen a mixture by briskly whipping or stirring it with a spoon, fork,
wire whisk, rotary beater, or electric mixer.

Bias-slice
To slice a food crosswise at a 45-degree angle.

Bind
To thicken a sauce or hot liquid by stirring in ingredients such as eggs,
flour, butter, or cream.

Blackened
A popular Cajun-style cooking method in which seasoned foods are cooked over
high heat in a super-heated heavy skillet until charred.

Blanch
To boil briefly to loosen the skin of a fruit or a vegetable. After
30 seconds in boiling water, the fruit or vegetable should be plunged into
ice water to stop the cooking action, and then the skin easily slices off.

Blend
To mix or fold two or more ingredients together to obtain equal distribution
throughout the mixture.

Boil
To cook food in heated water or other liquid that is bubbling vigorously.

Braise
A cooking technique that requires browning meat in oil or other fat and then
cooking slowly in liquid. The effect of braising is to tenderize the meat.

Bread
To coat the food with crumbs (usually with soft or dry bread crumbs),
sometimes seasoned.

Broil
To cook food directly under the heat source.

Broth or stock
A flavorful liquid made by gently cooking meat, seafood, or vegetables
(and/or their by-products, such as bones and trimming) often with herbs, in
liquid, usually water.

Brown
A quick sautéing, pan/oven broiling, or grilling method done either at the
beginning or end of meal preparation, often to enhance flavor, texture, or
eye appeal.

Brush
Using a pastry brush, to coat a food such as meat or bread with melted
butter, glaze, or other liquid.

Bundt pan
The generic name for any tube baking pan having fluted sides (though it was
once a trademarked name).

Butterfly
To cut open a food such as pork chops down the center without cutting all
the way through, and then spread apart.

Caramelization
Browning sugar over a flame, with or without the addition of some water to
aid the process. The temperature range in which sugar caramelizes is
approximately 320º F to 360º F (160º C to 182º C).

Chiffon
Pie filling made light and fluffy with stabilized gelatin and beaten egg
whites.

Chop
To cut into irregular pieces.

Clarify
Remove impurities from butter or stock by heating the liquid, then straining
or skimming it.

Coat
To evenly cover food with flour, crumbs, or a batter.

Coddle
A cooking method in which foods (such as eggs) are put in separate
containers and placed in a pan of simmering water for slow, gentle cooking.

Combine
To blend two or more ingredients into a single mixture.

Confit
To slowly cook pieces of meat in their own gently rendered fat.

Core
To remove the inedible center of fruits such as pineapples.

Cream
To beat vegetable shortening, butter, or margarine, with or without sugar,
until light and fluffy. This process traps in air bubbles, later used to
create height in cookies and cakes.

Crimp
To create a decorative edge on a piecrust. On a double piecrust, this also
seals the edges together.

Crisp
To restore the crunch to foods; vegetables such as celery and carrots can be
crisped with an ice water bath, and foods such as stale crackers can be
heated in a medium oven.

Crush
To condense a food to its smallest particles, usually using a mortar and
pestle or a rolling pin.

Crystallize
To form sugar- or honey-based syrups into crystals. The term also describes
the coating.

Curd
Custard-like pie or tart filling flavored with juice and zest of citrus
fruit, usually lemon, although lime and orange may also be used.

Curdle
To cause semisolid pieces of coagulated protein to develop in food, usually
as a result of the addition of an acid substance, or the overheating of milk
or egg-based sauces.

Cure
To preserve or add flavor with an ingredient, usually salt and/or sugar.

Custard
A mixture of beaten egg, milk, and possibly other ingredients such as sweet
or savory flavorings, which is cooked with gentle heat, often in a water
bath or double boiler. As pie filling, the custard is frequently cooked and
chilled before being layered into a prebaked crust.

Cut in
To work vegetable shortening, margarine, or butter into dry ingredients.

Dash
A measure approximately equal to 1/16 teaspoon.

Deep-fry
To completely submerge the food in hot oil.

Deglaze
To add liquid to a pan in which foods have been fried or roasted, in order
to dissolve the caramelized juices stuck to the bottom of the pan.

Devil
To add hot or spicy ingredients such as cayenne pepper or Tabasco sauce to a
food.

Re: [CnD] Homemade Marshmallows

[gail johnson via Cookinginthedark]

Hi Naima,

What can be used in place of the light corn syrup?
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Re: [CnD] Butter Pecan Cookies

[gail johnson via Cookinginthedark]

Hi Naima,
This is a good recipe.
toasting nuts until fragrant as a blind person doesn't make sense.
Please explain.
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