[CnD] Canning funnel vs. regular funnel
How does a canning funnel differ from a regular funnel? Fear is just excitement in need of an attitude adjustment! -Original Message- From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, October 15, 2017 6:30 PM To: cookinginthedark@acbradio.org Cc: Deborah Barnes Subject: Re: [CnD] preparing corn muffins. Thank you, Penny. I've used the 1/3 cup and the ice cream scoop, but I do dribble!!! So I'll get that funnel! Deb B. -Original Message- From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, October 15, 2017 6:14 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] preparing corn muffins. I like the canning funnel idea. I have one now, from the way you described them. But I didn't when I made muffins. I use mine for lots of things. -Original Message- From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, October 15, 2017 11:04 AM To: cookinginthedark@acbradio.org Cc: Penny Reeder Subject: Re: [CnD] preparing corn muffins. Hi Jeffrey, I use an ice cream scoop, or a 1/3-cup measure to put the batter into the wells of the muffin pan. I also use a canning funnel. A canning funnel is a kind of funnel with a huge opening at the bottom. Surrounding that opening (which is the size of the top of the typical mason jar, is a kind of shield (the top of the funnel) and that prevents you from spilling the contents you are pouring or ladeling inside the jar on the outside of the jar. A canning funnel is particularly useful for filling muffin tins with muffin or cupcake batter because it prevents you from spilling batter on the outside of the well. Just move it from well to well as you fill each one. Hope this makes sense, and hope it helps. You can buy a canning funnel at a hardware store or a grocery store which sells canning supplies. Here's a link to a canning funnel at Amazon.com: https://www.amazon.com/gp/aw/d/B000FKHLOS Penny On 10/15/17, Jeffry Miller via Cookinginthedark wrote: > oh ok don't have an icecream scoop, but i use aunt jemima self rising > corn meal that has everything in it so i add the meal butter milk and > the egg. and go by the directions on the bag. > ___ > 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] preparing corn muffins.
Thank you penny and all for the suggestions. i bought the funnel from amazon and will use it along with my quarter cup, next time i make muffins. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] preparing corn muffins.
Yes i guess you can do any kind of nmuffins you want using these awesome suggestions. i love muffins. corn bread Square or round is good too, but i like different things for different meals. On 10/15/2017 7:34 PM, Deborah Barnes via Cookinginthedark wrote: Actually, I've done the pan idea before. I used to get the Duncan Hines blueberry muffin mix with the little can of blueberries; I loved those things!! Knowing how messy my muffins were, I'd make the blueberry loaf recipe that was on the side of the box. The box also included a topping! We loved it! It wasn't muffins, but it sure was good! mailto:cookinginthedark@acbradio.org] Sent: Sunday, October 15, 2017 6:08 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] preparing corn muffins. Try using an ice cream scoop. Use the kind where the batter can be flipped from the scoop right into the pans. But you have to use your fingers to tell where the batter is going. I don't know any other way. I haven't made them in a long time. But that's what I did. Or, you can make them in a square pan. You won't have muffins, but it works too. that worked for me. I don't recommend using the paper liners. -Original Message- From: Jeffry Miller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, October 15, 2017 8:11 AM To: cookinginthedark@acbradio.org Cc: Jeffry Miller Subject: [CnD] preparing corn muffins. Hello, I am Jeffry Miller, new to the list, I am totally blind, and, i was wondering about an easy way to prepare corn muffins. i use aunt jemima self rising corn meal so making up the batter is not the problem. My problem is getting the mixture into the corn muffin pan. Which is the best teknique? Thanks for any help or suggestions. ___ 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] preparing corn muffins.
I add a couple of tablespoons of sugar to my cornbread or muffin batter when I make them...a trick Grandma taught me that she used to make her cornbread and muffins a little more tasty! Plus listen to the next Cooking In The Dark show, Individual Ghost Cheese Pizzas, as we discuss these great tips given to Jeffery! Thanks to Penny for the great canning funnel tip... Dale Campbell Cooking In The Dark On 10/16/2017 5:09 AM, Jeffry Miller via Cookinginthedark wrote: Yes i guess you can do any kind of nmuffins you want using these awesome suggestions. i love muffins. corn bread Square or round is good too, but i like different things for different meals. On 10/15/2017 7:34 PM, Deborah Barnes via Cookinginthedark wrote: Actually, I've done the pan idea before. I used to get the Duncan Hines blueberry muffin mix with the little can of blueberries; I loved those things!! Knowing how messy my muffins were, I'd make the blueberry loaf recipe that was on the side of the box. The box also included a topping! We loved it! It wasn't muffins, but it sure was good! mailto:cookinginthedark@acbradio.org] Sent: Sunday, October 15, 2017 6:08 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] preparing corn muffins. Try using an ice cream scoop. Use the kind where the batter can be flipped from the scoop right into the pans. But you have to use your fingers to tell where the batter is going. I don't know any other way. I haven't made them in a long time. But that's what I did. Or, you can make them in a square pan. You won't have muffins, but it works too. that worked for me. I don't recommend using the paper liners. -Original Message- From: Jeffry Miller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, October 15, 2017 8:11 AM To: cookinginthedark@acbradio.org Cc: Jeffry Miller Subject: [CnD] preparing corn muffins. Hello, I am Jeffry Miller, new to the list, I am totally blind, and, i was wondering about an easy way to prepare corn muffins. i use aunt jemima self rising corn meal so making up the batter is not the problem. My problem is getting the mixture into the corn muffin pan. Which is the best teknique? Thanks for any help or suggestions. ___ 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 --- This email has been checked for viruses by AVG. http://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Canning funnel vs. regular funnel
Both funnels have a wide opening at the top -- wider than the opening at the bottom through which the contents flow. A regular funnel has a very small-in-circumference opening at the bottom, maybe less than an inch, whereas a canning funnel has an opening at the bottom wide enough to fit into the top of a mason jar. HTH, Penny On 10/16/17, Sandy via Cookinginthedark wrote: > How does a canning funnel differ from a regular funnel? > > > Fear is just excitement in need of an attitude adjustment! > -Original Message- > From: Deborah Barnes via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, October 15, 2017 6:30 PM > To: cookinginthedark@acbradio.org > Cc: Deborah Barnes > Subject: Re: [CnD] preparing corn muffins. > > Thank you, Penny. > > I've used the 1/3 cup and the ice cream scoop, but I do dribble!!! So I'll > get that funnel! > > Deb B. > > -Original Message- > From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, October 15, 2017 6:14 PM > To: cookinginthedark@acbradio.org > Cc: Jan > Subject: Re: [CnD] preparing corn muffins. > > I like the canning funnel idea. I have one now, from the way you described > them. But I didn't when I made muffins. I use mine for lots of things. > > -Original Message- > From: Penny Reeder via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, October 15, 2017 11:04 AM > To: cookinginthedark@acbradio.org > Cc: Penny Reeder > Subject: Re: [CnD] preparing corn muffins. > > Hi Jeffrey, I use an ice cream scoop, or a 1/3-cup measure to put the > batter > into the wells of the muffin pan. I also use a canning funnel. > A canning funnel is a kind of funnel with a huge opening at the bottom. > Surrounding that opening (which is the size of the top of the typical > mason > jar, is a kind of shield (the top of the funnel) and that prevents you from > spilling the contents you are pouring or ladeling inside the jar on the > outside of the jar. A canning funnel is particularly useful for filling > muffin tins with muffin or cupcake batter because it prevents you from > spilling batter on the outside of the well. Just move it from well to well > as you fill each one. > > Hope this makes sense, and hope it helps. > > You can buy a canning funnel at a hardware store or a grocery store which > sells canning supplies. > > Here's a link to a canning funnel at Amazon.com: > https://www.amazon.com/gp/aw/d/B000FKHLOS > > Penny > > On 10/15/17, Jeffry Miller via Cookinginthedark > wrote: >> oh ok don't have an icecream scoop, but i use aunt jemima self rising >> corn meal that has everything in it so i add the meal butter milk and >> the egg. and go by the directions on the bag. >> ___ >> 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 > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Canning funnel vs. regular funnel
Hi Penny, I will look for one of those. I think I would like it. When I was in CND before, I always liked, and still have, many of the recipes you posted. I love the cabbage roll recipe you sent it. They are so good. Marilyn -Original Message- From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, October 16, 2017 9:49 AM To: cookinginthedark@acbradio.org Cc: Penny Reeder Subject: Re: [CnD] Canning funnel vs. regular funnel Both funnels have a wide opening at the top -- wider than the opening at the bottom through which the contents flow. A regular funnel has a very small-in-circumference opening at the bottom, maybe less than an inch, whereas a canning funnel has an opening at the bottom wide enough to fit into the top of a mason jar. HTH, Penny On 10/16/17, Sandy via Cookinginthedark wrote: > How does a canning funnel differ from a regular funnel? > > > Fear is just excitement in need of an attitude adjustment! > -Original Message- > From: Deborah Barnes via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, October 15, 2017 6:30 PM > To: cookinginthedark@acbradio.org > Cc: Deborah Barnes > Subject: Re: [CnD] preparing corn muffins. > > Thank you, Penny. > > I've used the 1/3 cup and the ice cream scoop, but I do dribble!!! So > I'll get that funnel! > > Deb B. > > -Original Message- > From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, October 15, 2017 6:14 PM > To: cookinginthedark@acbradio.org > Cc: Jan > Subject: Re: [CnD] preparing corn muffins. > > I like the canning funnel idea. I have one now, from the way you > described them. But I didn't when I made muffins. I use mine for lots of > things. > > -Original Message- > From: Penny Reeder via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, October 15, 2017 11:04 AM > To: cookinginthedark@acbradio.org > Cc: Penny Reeder > Subject: Re: [CnD] preparing corn muffins. > > Hi Jeffrey, I use an ice cream scoop, or a 1/3-cup measure to put the > batter into the wells of the muffin pan. I also use a canning funnel. > A canning funnel is a kind of funnel with a huge opening at the bottom. > Surrounding that opening (which is the size of the top of the typical > mason jar, is a kind of shield (the top of the funnel) and that > prevents you from spilling the contents you are pouring or ladeling > inside the jar on the outside of the jar. A canning funnel is > particularly useful for filling muffin tins with muffin or cupcake > batter because it prevents you from spilling batter on the outside of > the well. Just move it from well to well as you fill each one. > > Hope this makes sense, and hope it helps. > > You can buy a canning funnel at a hardware store or a grocery store > which sells canning supplies. > > Here's a link to a canning funnel at Amazon.com: > https://www.amazon.com/gp/aw/d/B000FKHLOS > > Penny > > On 10/15/17, Jeffry Miller via Cookinginthedark > wrote: >> oh ok don't have an icecream scoop, but i use aunt jemima self rising >> corn meal that has everything in it so i add the meal butter milk and >> the egg. and go by the directions on the bag. >> ___ >> 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 > ___ 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] Canning funnel vs. regular funnel
Hi Marilyn, I'm so glad you are still enjoying the stuffed cabbage and other recipes. Thanks so much for your kind message. So I don't get into list trouble for posting only a thank-you message, I'll include a recipe I made a couple of weeks ago. It's a crock pot/slow-cooker recipe for chicken mole, and we really enjoyed it! Thanks again, and happy cooking! Penny Crock Pot Chicken Mole >From Martha: 4 pounds boneless, skinless chicken thighs (about 12) Coarse salt 1 can (28 ounces) whole tomatoes 1 medium yellow onion, roughly chopped 2 dried ancho chiles, stemmed 1 large chipotle chile in adobo sauce 1/2 cup sliced almonds, toasted 1/4 cup raisins 3 ounces bittersweet chocolate, finely chopped (1/2 cup) -- NOTE: I used Mexican chocolate rather than American-style bittersweet, it's made by Goya and is available in most grocery stores that have an international aisle, or via Amazon.com of course! 3 garlic cloves, smashed and peeled 3 tablespoons extra-virgin olive oil 3/4 teaspoon ground cumin 1/2 teaspoon ground cinnamon Fresh cilantro leaves, for serving Directions 1. Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. NOTE: I browned the chicken thighs in hot olive oil first. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth. 2. Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro. We served with rice. This recipe makes a lot of sauce. There was only a little bit of chicken but still lots of sauce leftover after the first night. I refrigerated the sauce, cooked some more chicken, and there was plenty of sauce for a second night's dinner. You could always freeze half the sauce and use again at a later date. Enjoy! On 10/16/17, Marilyn Pennington via Cookinginthedark wrote: > Hi Penny, > > I will look for one of those. I think I would like it. > > When I was in CND before, I always liked, and still have, many of the > recipes you posted. I love the cabbage roll recipe you sent it. They are > so good. > > Marilyn > > -Original Message- > From: Penny Reeder via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Monday, October 16, 2017 9:49 AM > To: cookinginthedark@acbradio.org > Cc: Penny Reeder > Subject: Re: [CnD] Canning funnel vs. regular funnel > > Both funnels have a wide opening at the top -- wider than the opening at the > bottom through which the contents flow. A regular funnel has a very > small-in-circumference opening at the bottom, maybe less than an inch, > whereas a canning funnel has an opening at the bottom wide enough to fit > into the top of a mason jar. > > HTH, > Penny > > On 10/16/17, Sandy via Cookinginthedark > wrote: >> How does a canning funnel differ from a regular funnel? >> >> >> Fear is just excitement in need of an attitude adjustment! >> -Original Message- >> From: Deborah Barnes via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Sunday, October 15, 2017 6:30 PM >> To: cookinginthedark@acbradio.org >> Cc: Deborah Barnes >> Subject: Re: [CnD] preparing corn muffins. >> >> Thank you, Penny. >> >> I've used the 1/3 cup and the ice cream scoop, but I do dribble!!! So >> I'll get that funnel! >> >> Deb B. >> >> -Original Message- >> From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] >> Sent: Sunday, October 15, 2017 6:14 PM >> To: cookinginthedark@acbradio.org >> Cc: Jan >> Subject: Re: [CnD] preparing corn muffins. >> >> I like the canning funnel idea. I have one now, from the way you >> described them. But I didn't when I made muffins. I use mine for lots of >> things. >> >> -Original Message- >> From: Penny Reeder via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Sunday, October 15, 2017 11:04 AM >> To: cookinginthedark@acbradio.org >> Cc: Penny Reeder >> Subject: Re: [CnD] preparing corn muffins. >> >> Hi Jeffrey, I use an ice cream scoop, or a 1/3-cup measure to put the >> batter into the wells of the muffin pan. I also use a canning funnel. >> A canning funnel is a kind of funnel with a huge opening at the bottom. >> Surrounding that opening (which is the size of the top of the typical >> mason jar, is a kind of shield (the top of the funnel) and that >> prevents you from spilling the contents you are pouring or ladeling >> inside the jar on the outside of the jar. A canning funnel is >> particularly useful for filling muffin tins with muffin or cupcake >> batter because it prevents you from spilling batter on the outside of >> the well. Just move it from well to well as you fill each one. >> >> Hope this makes sense, and hope it helps. >> >> You can buy a canning funnel at a hardware store or a grocery store >> which sells canning supplies. >> >> Here's a link to a canning funnel at Amazon.com: >> https://www.amazon.com/gp/aw/d/B000FKHL
Re: [CnD] preparing corn muffins.
I know what you mean. I used to love Oatmeal Muffins! They had them at school. Deb B. -Original Message- From: Jeffry Miller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, October 16, 2017 6:09 AM To: cookinginthedark@acbradio.org Cc: Jeffry Miller Subject: Re: [CnD] preparing corn muffins. Yes i guess you can do any kind of nmuffins you want using these awesome suggestions. i love muffins. corn bread Square or round is good too, but i like different things for different meals. On 10/15/2017 7:34 PM, Deborah Barnes via Cookinginthedark wrote: > Actually, I've done the pan idea before. I used to get the Duncan > Hines blueberry muffin mix with the little can of blueberries; I loved > those things!! Knowing how messy my muffins were, I'd make the > blueberry loaf recipe that was on the side of the box. The box also > included a topping! We loved it! It wasn't muffins, but it sure was > good! > Deb B. > > -Original Message- > From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, October 15, 2017 6:08 PM > To: cookinginthedark@acbradio.org > Cc: Jan > Subject: Re: [CnD] preparing corn muffins. > > Try using an ice cream scoop. Use the kind where the batter can be flipped > from the scoop right into the pans. But you have to use your fingers to tell > where the batter is going. I don't know any other way. I haven't made them in > a long time. But that's what I did. Or, you can make them in a square pan. > You won't have muffins, but it works too. that worked for me. I don't > recommend using the paper liners. > > -Original Message- > From: Jeffry Miller via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, October 15, 2017 8:11 AM > To: cookinginthedark@acbradio.org > Cc: Jeffry Miller > Subject: [CnD] preparing corn muffins. > > Hello, I am Jeffry Miller, new to the list, I am totally blind, and, i was > wondering about an easy way to prepare corn muffins. i use aunt jemima self > rising corn meal so making up the batter is not the problem. > My problem is getting the mixture into the corn muffin pan. Which is the > best teknique? Thanks for any help or suggestions. > > ___ > 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] preparing corn muffins.
You may find honey works even better than sugar. If I were going to add sugar though, I'd reach for the dark brown stuff or the black strap molasses. Any of those have more character. On Mon, 16 Oct 2017, Food Dude via Cookinginthedark wrote: Date: Mon, 16 Oct 2017 08:05:06 From: Food Dude via Cookinginthedark To: cookinginthedark@acbradio.org Cc: Food Dude Subject: Re: [CnD] preparing corn muffins. I add a couple of tablespoons of sugar to my cornbread or? muffin batter? when I make them...a trick Grandma taught me that she used to make her cornbread and muffins a little more tasty! Plus listen to the next Cooking In The Dark show, Individual Ghost Cheese Pizzas,? as we discuss these great tips given to Jeffery! Thanks to Penny for the great canning funnel tip... Dale Campbell Cooking In The Dark On 10/16/2017 5:09 AM, Jeffry Miller via Cookinginthedark wrote: Yes i guess you can do any kind of nmuffins you want using these awesome suggestions.? i love muffins.?? corn bread Square or round is good too, but i like different things for different meals. On 10/15/2017 7:34 PM, Deborah Barnes via Cookinginthedark wrote: Actually, I've done the pan idea before. I used to get the Duncan Hines blueberry muffin mix with the little can of blueberries; I loved those things!!? Knowing how messy my muffins were, I'd make the blueberry loaf recipe that was on the side of the box.? The box also included a topping! We loved it!? It wasn't muffins, but it sure was good! mailto:cookinginthedark@acbradio.org] Sent: Sunday, October 15, 2017 6:08 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] preparing corn muffins. Try using an ice cream scoop. Use the kind where the batter can be flipped from the scoop right into the pans. But you have to use your fingers to tell where the batter is going. I don't know any other way. I haven't made them in a long time. But that's what I did. Or, you can make them in a square pan. You won't have muffins, but it works too.? that worked for me. I don't recommend using the paper liners. -Original Message- From: Jeffry Miller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, October 15, 2017 8:11 AM To: cookinginthedark@acbradio.org Cc: Jeffry Miller Subject: [CnD] preparing corn muffins. Hello, I am Jeffry Miller, new to the list, I am totally blind, and, i was wondering about an easy way to prepare corn muffins. i use aunt jemima self rising corn meal so making up the batter is not the problem. My problem is getting the mixture into the corn muffin pan. Which is the best teknique?? Thanks for any help or suggestions. ___ 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 --- This email has been checked for viruses by AVG. http://www.avg.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] Cherry Tomato Salad
Cherry Tomato Salad 1 quart cherry tomatoes, halved 1/4 cup vegetable oil 3 tablespoons vinegar 1/4 cup minced fresh parsley 1 to 2 teaspoons minced fresh basil 1 to 2 teaspoons minced fresh oregano 1/2 teaspoon salt 1/2 teaspoon sugar Place tomatoes in a shallow bowl. In a jar with a tight-fitting lid, combine the oil, vinegar, parsley, basil, oregano, salt and sugar; shake well. Pour over tomatoes. Cover and refrigerate. Note: For the best flavor, prepare and serve this salad the same day. Makes 6 to 8 servings. Mama's Corner. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Nutty Sour Cream Coffee Cake
Nutty Sour Cream Coffee Cake 1/3 cup firmly packed light brown sugar 1/3 cup chopped nuts 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 1/2 sticks butter 1 1/2 cups firmly packed light brown sugar 3 eggs 1 1/2 teaspoons vanilla 3 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 1/2 cups dairy sour cream Preheat oven to 350 degrees. Combine 1/3 cup brown sugar, nuts, cinnamon and nutmeg; set aside. Cream butter in large mixer bowl. Gradually beat in 1 1/2 cups brown sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. Beat well after each addition. Spoon one-third of batter into well-buttered and floured 12 cup fluted tube pan or 10 inch tube pan. Sprinkle half of nut mixture over batter. Repeat. Spoon remaining one-third batter over nut mixture. Bake for 60 to 70 minutes, or until wooden pick inserted near center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan and cool completely before serving. Makes 12 servings. Mama's Corner. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Barbecued Beef Brisket
Barbecued Beef Brisket 2 cups Jack Daniels Original # 7 barbecue sauce, divided 1 medium onion, cut in wedges 3 beef bouillon cubes 1 (3 to 4 pound) beef roast or brisket 3 bay leaves In 5 quart slow cooker, combine 1 cup barbecue sauce, onion and bouillon cubes. Place roast on top of sauce. Top with bay leaves. Cover; cook on low for 6 to 8 hours, or until beef is tender enough to shred easily. Remove meat from slow cooker. Reserve cooking juices in slow cooker. Shred meat with two forks. Return meat to slow cooker. Add remaining barbecue sauce; mix well. Cover; cook on high until heated through. Serve on sandwich buns. Makes 6 to 8 servings. Mama's Corner. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] preparing corn muffins.
my mother made applesauce muffins back when i was a kid. if i find a recipe for them i will post it ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] FW: apple sauce muffins
From: Mike and Jean [mailto:mjs1...@sc.rr.com] Sent: Saturday, March 11, 2017 10:01 AM To: 'Mike and Jean' Cc: chumpage...@sc.rr.com Subject: apple sauce muffins Apple sauce muffins Applesauce Muffins 1/2 stick butter, melted 1 cup thick applesauce 1/4 cup milk 1 egg 2 cups all-purpose flour 1/2 cup brown sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup raisins, optional Heat oven to 475 degrees. Combine melted butter, applesauce and milk. Beat in egg. Mix flour, brown sugar, baking powder, salt and spices and stir into applesauce mixture just until well blended. Stir in raisins, if desired. Bake 15 to 20 minutes in well greased muffin tin. _ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] breakfast in a muffin
Breakfast in a Muffin APPLE TURNOVER MURDER Preheat oven to 400 degrees, rack in middle position. 2 c. unsifted all-purpose flour 1 heaping tbsp. white sugar 1/2 tsp. salt 2-1/2 tsp. baking powder 3 large eggs 1 c. whole milk or light cream (I used milk.) 1/2 c. melted butter (1 stick) 12 strips bacon, fully cooked 12 small or medium eggs 1/2 c. shredded Cheddar, Swiss, or Jack cheese (I used sharp Cheddar.) Hannah's First Note: First, decide whether you're making 12 regular or 6 jumbo muffins. Choose pan accordingly. In large bowl, combine flour, sugar, salt, and baking powder. Stir with fork until evenly combined. Whip 3 large eggs in medium-sized bowl with wire whisk. Add milk and whisk in. Add melted butter; mix well. Make a well in bowl with flour mixture. Dump liquid mixture into well; mix with spoon until all is moistened. Batter should be lumpy; don't stir it smooth. Michelle's Note: If you mix the cheese into the batter, the muffins don't look as nice, but taste just as good. Grease or spray with Pam or equivalent 12- or 6-cup muffin pan. Give batter a final stir. Put a spoonful of batter in each cup, enough to cover bottom. Form each strip of bacon into a circle to fit into a muffin cup. Press a strip into batter in each cup like small circular fence, 2 strips for jumbo muffins. For each muffin cup, crack and separate a medium egg, 2 for jumbo. Put all 12 whites in a bowl and save for other use. Slide a yolk, 2 for jumbo, into each bacon corral. (If yolks break, will not affect taste.) Divide remaining batter among partially-filled muffin cups; just spoon in on top. The muffins don't rise much, so cups can be filled almost all the way. Sprinkle grated cheese on top. Place muffin tin on a drip pan just in case, and put in oven. Bake for 25 minutes, regular muffins at 400 degrees, jumbo at 375 degrees. Makes 12 regular or 6 jumbo muffins. Very pretty when sliced in half. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] FW: impire state muffins
From: Mike and jean [mailto:mjs1...@sc.rr.com] Sent: Tuesday, August 29, 2017 8:41 AM To: angelanor...@gmail.com; hannahfhaf...@gmail.com; mjs1...@sc.rr.com Subject: impire state muffins Empire State Muffins 2 cups shredded tart apples 1 1/3 cups sugar 1 cup chopped fresh or frozen cranberries 1 cup shredded carrots 1 cup chopped walnuts or pecans 2 1/2 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 2 eggs, lightly beaten 1/2 cup vegetable oil In a large mixing bowl, combine apples and sugar. Gently fold in cranberries, carrots and nuts. Combine dry ingredients; add to fruit mixture. Toss to moisten. Combine eggs and oil; add to fruit mixture and stir just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 20 to 25 minutes until muffins test done. Cool for 5 minutes before removing from pan. Makes 1 1/2 dozen. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] FW: apple cinimon muffins
From: Mike and jean [mailto:mjs1...@sc.rr.com] Sent: Thursday, September 14, 2017 9:04 AM To: mjs1...@sc.rr.com Subject: apple cinimon muffins Apple Cinnamon Muffins 2 cups all-purpose flour 1/2 cup firmly packed light brown sugar 1 tablespoon baking powder 3/4 teaspoon cinnamon 1/4 teaspoon salt 1/4 teaspoon nutmeg 1/2 cup diced dried apples 2/3 cup milk 1/3 cup butter, melted 1 egg 1 teaspoon vanilla Topping: 1/3 cup chopped blanched almonds 2 tablespoons butter, melted 1 tablespoon sugar 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg Preheat oven to 400 degrees. Combine flour, brown sugar, baking powder, cinnamon, salt and nutmeg in large bowl. Stir in apples until well coated. Combine milk, butter, egg and vanilla; stir into dry ingredients just until all ingredients are moistened. Spoon mixture into paper-lined 2 3/4 inch muffin cups, filling two-thirds full. Combine all Topping ingredients. Spoon 1 teaspoon Topping over each muffin. Bake for 20 to 25 minutes, or until golden and wooden pick inserted in center comes out clean. Serve warm or at room temperature. Makes 12 muffins. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Canning funnel vs. regular funnel
Hi Penny, Thanks for sending the message and, of course, I'll try this recipe. Here is one of my favorites that I will share. Coca Cola Chocolate Cake Serves: 15-18 Source: thedomesticrebel.com Ingredients: For the Cake: 1 cup (2 sticks) unsalted butter, cubed 1/4 cup cocoa powder 1 (12 oz) can Coke (do not use diet) 2 cups granulated sugar 2 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1/2 cup buttermilk 2 eggs 1 tsp vanilla extract For the Frosting: 1 (12 oz) can Coke (do not use diet) 1/2 cup butter, cubed 1/4 cup cocoa powder 4 cups powdered sugar Instructions: Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray; set aside. In a medium saucepan, add in the butter, cocoa powder, and can of Coke and bring to a boil over medium heat, whisking occasionally until smooth. While Coke mixture melts, whisk together the granulated sugar, flour, baking soda and salt in a large bowl until combined. Pour the melted Coke mixture into the flour mixture and combine well. Add in the buttermilk and gently whisk in to combine. Crack in the eggs and stir in the vanilla, whisking until cohesive and smooth. Pour into the prepared pan and bake for approx. 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. During the last 15 minutes of the cake baking, make your frosting. In a small saucepan, boil the second can of Coke for 12-15 minutes or until reduced by half and thickened slightly. Whisk in the butter to melt. In a medium bowl, whisk together the cocoa powder and powdered sugar. Pour in the Coke/butter mixture and whisk until smooth. If adding chopped pecans, do so now. Pour the frosting over the still-hot cake and let set at room temperature for about an hour before cutting into squares. -Original Message- From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, October 16, 2017 10:33 AM To: cookinginthedark@acbradio.org Cc: Penny Reeder Subject: Re: [CnD] Canning funnel vs. regular funnel Hi Marilyn, I'm so glad you are still enjoying the stuffed cabbage and other recipes. Thanks so much for your kind message. So I don't get into list trouble for posting only a thank-you message, I'll include a recipe I made a couple of weeks ago. It's a crock pot/slow-cooker recipe for chicken mole, and we really enjoyed it! Thanks again, and happy cooking! Penny Crock Pot Chicken Mole >From Martha: 4 pounds boneless, skinless chicken thighs (about 12) Coarse salt 1 can (28 ounces) whole tomatoes 1 medium yellow onion, roughly chopped 2 dried ancho chiles, stemmed 1 large chipotle chile in adobo sauce 1/2 cup sliced almonds, toasted 1/4 cup raisins 3 ounces bittersweet chocolate, finely chopped (1/2 cup) -- NOTE: I used Mexican chocolate rather than American-style bittersweet, it's made by Goya and is available in most grocery stores that have an international aisle, or via Amazon.com of course! 3 garlic cloves, smashed and peeled 3 tablespoons extra-virgin olive oil 3/4 teaspoon ground cumin 1/2 teaspoon ground cinnamon Fresh cilantro leaves, for serving Directions 1. Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. NOTE: I browned the chicken thighs in hot olive oil first. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth. 2. Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro. We served with rice. This recipe makes a lot of sauce. There was only a little bit of chicken but still lots of sauce leftover after the first night. I refrigerated the sauce, cooked some more chicken, and there was plenty of sauce for a second night's dinner. You could always freeze half the sauce and use again at a later date. Enjoy! On 10/16/17, Marilyn Pennington via Cookinginthedark wrote: > Hi Penny, > > I will look for one of those. I think I would like it. > > When I was in CND before, I always liked, and still have, many of the > recipes you posted. I love the cabbage roll recipe you sent it. They > are so good. > > Marilyn > > -Original Message- > From: Penny Reeder via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Monday, October 16, 2017 9:49 AM > To: cookinginthedark@acbradio.org > Cc: Penny Reeder > Subject: Re: [CnD] Canning funnel vs. regular funnel > > Both funnels have a wide opening at the top -- wider than the opening > at the bottom through which the contents flow. A regular funnel has a > very small-in-circumference opening at the bottom, maybe less than an > inch, whereas a canning funnel has an opening at the bottom wide > enough to fit into the top of a mason jar. > > HTH, > Penny > > On 10/16/17, Sandy via Cookinginthedark > > wrote: >>
Re: [CnD] Canning funnel vs. regular funnel
Let me give a recipe for applesauce muffins a shot. Try using your favorite canned or jared applesauce. 1. one cup apple sauce 2 eggs 1 cup brown sugar 2 cups white flour or 1.5 cups white flour and one half cup whole wheat flour 1.5 tsp baking powder, 1 tsp cinimon, 1 tsp ginger 1 half tsp nutmeg or 2 tsp pie spice 1 stick butter melted combine flour and baking powder and the half tsp of salt I forgot in another bowl combine eggs, apple sauce sugar and butter plus the half cup of milk I forgot. Blend wets and dries and as ever, don't overmix. Put the spices with the wets. Take the 12 cup muffin pan and place batter in cups. You have preheated your oven, so place muffin tin on a baking sheet with edges and place in the preheated 350 degree oven for 17 minutes or so. Remove, check for doneness the usual way. If the tops spring back a bit you are probably good. Have a yummy time. Put raisins or nuts or anything you like in these muffins and make your own changes. Sent from my iPhone > On Oct 16, 2017, at 11:09 AM, Marilyn Pennington via Cookinginthedark > wrote: > > Hi Penny, > > Thanks for sending the message and, of course, I'll try this recipe. > > Here is one of my favorites that I will share. > > Coca Cola Chocolate Cake > > Serves: 15-18 > Source: thedomesticrebel.com > > > Ingredients: > For the Cake: > 1 cup (2 sticks) unsalted butter, cubed > 1/4 cup cocoa powder > 1 (12 oz) can Coke (do not use diet) > 2 cups granulated sugar > 2 cups all-purpose flour > 1 tsp baking soda > 1/2 tsp salt > 1/2 cup buttermilk > 2 eggs > 1 tsp vanilla extract > > > For the Frosting: > 1 (12 oz) can Coke (do not use diet) > 1/2 cup butter, cubed > 1/4 cup cocoa powder > 4 cups powdered sugar > > > Instructions: > Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking > pan with cooking spray; set aside. > > > In a medium saucepan, add in the butter, cocoa powder, and can of Coke and > bring to a boil over medium heat, whisking occasionally until smooth. While > Coke mixture melts, whisk together the granulated sugar, flour, baking soda > and salt in a large bowl until combined. Pour the melted Coke mixture into > the flour mixture and combine well. > > > Add in the buttermilk and gently whisk in to combine. Crack in the eggs and > stir in the vanilla, whisking until cohesive and smooth. Pour into the > prepared pan and bake for approx. 25-30 minutes or until a toothpick inserted > near the center comes out clean or with moist, not wet, crumbs. > > > During the last 15 minutes of the cake baking, make your frosting. In a small > saucepan, boil the second can of Coke for 12-15 minutes or until reduced by > half and thickened slightly. Whisk in the butter to melt. > > > In a medium bowl, whisk together the cocoa powder and powdered sugar. Pour in > the Coke/butter mixture and whisk until smooth. If adding chopped pecans, do > so now. Pour the frosting over the still-hot cake and let set at room > temperature for about an hour before cutting into squares. > > > > > -Original Message- > From: Penny Reeder via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Monday, October 16, 2017 10:33 AM > To: cookinginthedark@acbradio.org > Cc: Penny Reeder > Subject: Re: [CnD] Canning funnel vs. regular funnel > > Hi Marilyn, I'm so glad you are still enjoying the stuffed cabbage and other > recipes. Thanks so much for your kind message. > > So I don't get into list trouble for posting only a thank-you message, I'll > include a recipe I made a couple of weeks ago. It's a crock pot/slow-cooker > recipe for chicken mole, and we really enjoyed it! > > Thanks again, and happy cooking! > Penny > > Crock Pot Chicken Mole > From Martha: > 4 pounds boneless, skinless chicken thighs (about 12) Coarse salt > 1 can (28 ounces) whole tomatoes > 1 medium yellow onion, roughly chopped > 2 dried ancho chiles, stemmed > 1 large chipotle chile in adobo sauce > 1/2 cup sliced almonds, toasted > 1/4 cup raisins > 3 ounces bittersweet chocolate, finely chopped (1/2 cup) -- NOTE: I used > Mexican chocolate rather than American-style bittersweet, it's made by Goya > and is available in most grocery stores that have an international aisle, or > via Amazon.com of course! > 3 garlic cloves, smashed and peeled > 3 tablespoons extra-virgin olive oil > 3/4 teaspoon ground cumin > 1/2 teaspoon ground cinnamon > Fresh cilantro leaves, for serving > > Directions > 1. Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. > NOTE: I browned the chicken thighs in hot olive oil first. In a blender, > puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, > chocolate, garlic, oil, cumin, and cinnamon until smooth. > 2. Add tomato mixture to slow cooker, cover, and cook on high until chicken > is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with > cilantro. > > We served with
Re: [CnD] Canning funnel vs. regular funnel
Wow! That sounds quite amazing! Thanks! Penny On 10/16/17, Janet Brown via Cookinginthedark wrote: > Let me give a recipe for applesauce muffins a shot. > > Try using your favorite canned or jared applesauce. > 1. one cup apple sauce > 2 eggs > > 1 cup brown sugar > 2 cups white flour or 1.5 cups white flour and one half cup whole wheat > flour > 1.5 tsp baking powder, > 1 tsp cinimon, > 1 tsp ginger > 1 half tsp nutmeg > or 2 tsp pie spice > > 1 stick butter melted > > combine flour and baking powder and the half tsp of salt I forgot > > in another bowl combine eggs, apple sauce sugar and butter plus the half cup > of milk I forgot. > Blend wets and dries and as ever, don't overmix. > Put the spices with the wets. > Take the 12 cup muffin pan and place batter in cups. > You have preheated your oven, so place muffin tin on a baking sheet with > edges and place in the preheated 350 degree oven for 17 minutes or so. > Remove, check for doneness the usual way. If the tops spring back a bit you > are probably good. > > Have a yummy time. Put raisins or nuts or anything you like in these > muffins and make your own changes. > > Sent from my iPhone > >> On Oct 16, 2017, at 11:09 AM, Marilyn Pennington via Cookinginthedark >> wrote: >> >> Hi Penny, >> >> Thanks for sending the message and, of course, I'll try this recipe. >> >> Here is one of my favorites that I will share. >> >> Coca Cola Chocolate Cake >> >> Serves: 15-18 >> Source: thedomesticrebel.com >> >> >> Ingredients: >> For the Cake: >> 1 cup (2 sticks) unsalted butter, cubed >> 1/4 cup cocoa powder >> 1 (12 oz) can Coke (do not use diet) >> 2 cups granulated sugar >> 2 cups all-purpose flour >> 1 tsp baking soda >> 1/2 tsp salt >> 1/2 cup buttermilk >> 2 eggs >> 1 tsp vanilla extract >> >> >> For the Frosting: >> 1 (12 oz) can Coke (do not use diet) >> 1/2 cup butter, cubed >> 1/4 cup cocoa powder >> 4 cups powdered sugar >> >> >> Instructions: >> Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking >> pan with cooking spray; set aside. >> >> >> In a medium saucepan, add in the butter, cocoa powder, and can of Coke and >> bring to a boil over medium heat, whisking occasionally until smooth. >> While Coke mixture melts, whisk together the granulated sugar, flour, >> baking soda and salt in a large bowl until combined. Pour the melted Coke >> mixture into the flour mixture and combine well. >> >> >> Add in the buttermilk and gently whisk in to combine. Crack in the eggs >> and stir in the vanilla, whisking until cohesive and smooth. Pour into the >> prepared pan and bake for approx. 25-30 minutes or until a toothpick >> inserted near the center comes out clean or with moist, not wet, crumbs. >> >> >> During the last 15 minutes of the cake baking, make your frosting. In a >> small saucepan, boil the second can of Coke for 12-15 minutes or until >> reduced by half and thickened slightly. Whisk in the butter to melt. >> >> >> In a medium bowl, whisk together the cocoa powder and powdered sugar. Pour >> in the Coke/butter mixture and whisk until smooth. If adding chopped >> pecans, do so now. Pour the frosting over the still-hot cake and let set >> at room temperature for about an hour before cutting into squares. >> >> >> >> >> -Original Message- >> From: Penny Reeder via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Monday, October 16, 2017 10:33 AM >> To: cookinginthedark@acbradio.org >> Cc: Penny Reeder >> Subject: Re: [CnD] Canning funnel vs. regular funnel >> >> Hi Marilyn, I'm so glad you are still enjoying the stuffed cabbage and >> other recipes. Thanks so much for your kind message. >> >> So I don't get into list trouble for posting only a thank-you message, >> I'll include a recipe I made a couple of weeks ago. It's a crock >> pot/slow-cooker recipe for chicken mole, and we really enjoyed it! >> >> Thanks again, and happy cooking! >> Penny >> >> Crock Pot Chicken Mole >> From Martha: >> 4 pounds boneless, skinless chicken thighs (about 12) Coarse salt >> 1 can (28 ounces) whole tomatoes >> 1 medium yellow onion, roughly chopped >> 2 dried ancho chiles, stemmed >> 1 large chipotle chile in adobo sauce >> 1/2 cup sliced almonds, toasted >> 1/4 cup raisins >> 3 ounces bittersweet chocolate, finely chopped (1/2 cup) -- NOTE: I used >> Mexican chocolate rather than American-style bittersweet, it's made by >> Goya and is available in most grocery stores that have an international >> aisle, or via Amazon.com of course! >> 3 garlic cloves, smashed and peeled >> 3 tablespoons extra-virgin olive oil >> 3/4 teaspoon ground cumin >> 1/2 teaspoon ground cinnamon >> Fresh cilantro leaves, for serving >> >> Directions >> 1. Season chicken thighs with salt and place in a 5-to-6-quart slow >> cooker. NOTE: I browned the chicken thighs in hot olive oil first. In a >> blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, >> raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth. >> 2.
Re: [CnD] Canning funnel vs. regular funnel please include recipe name
I would appreciate anyone sending a recipe to please include the title in the subjet line. Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] FW: apple sauce muffins
thank you, Oh i will have to try this recipe. i will leave out the raisens lol. once i get my can funnel recommended by penny i will try it. I got it off of amazon yesterday and it will be here tomorrow. Still looking for a good recipe to send along. On 10/16/2017 1:32 PM, Mike and jean via Cookinginthedark wrote: From: Mike and Jean [mailto:mjs1...@sc.rr.com] Sent: Saturday, March 11, 2017 10:01 AM To: 'Mike and Jean' Cc: chumpage...@sc.rr.com Subject: apple sauce muffins Apple sauce muffins Applesauce Muffins 1/2 stick butter, melted 1 cup thick applesauce 1/4 cup milk 1 egg 2 cups all-purpose flour 1/2 cup brown sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup raisins, optional Heat oven to 475 degrees. Combine melted butter, applesauce and milk. Beat in egg. Mix flour, brown sugar, baking powder, salt and spices and stir into applesauce mixture just until well blended. Stir in raisins, if desired. Bake 15 to 20 minutes in well greased muffin tin. _ ___ 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] FW: apple sauce muffins
I would leave out the raisins too. -Original Message- From: Jeffry Miller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, October 16, 2017 3:12 PM To: cookinginthedark@acbradio.org Cc: Jeffry Miller Subject: Re: [CnD] FW: apple sauce muffins thank you, Oh i will have to try this recipe. i will leave out the raisens lol. once i get my can funnel recommended by penny i will try it. I got it off of amazon yesterday and it will be here tomorrow. Still looking for a good recipe to send along. On 10/16/2017 1:32 PM, Mike and jean via Cookinginthedark wrote: > > > > > From: Mike and Jean [mailto:mjs1...@sc.rr.com] > Sent: Saturday, March 11, 2017 10:01 AM > To: 'Mike and Jean' > Cc: chumpage...@sc.rr.com > Subject: apple sauce muffins > > > > Apple sauce muffins Applesauce Muffins > > 1/2 stick butter, melted > > 1 cup thick applesauce > > 1/4 cup milk > > 1 egg > > 2 cups all-purpose flour > > 1/2 cup brown sugar > > 1 tablespoon baking powder > > 1 teaspoon salt > > 1/2 teaspoon cinnamon > > 1/2 teaspoon nutmeg > > 1/2 cup raisins, optional > > Heat oven to 475 degrees. Combine melted butter, applesauce and milk. Beat > in egg. Mix flour, brown sugar, baking powder, salt and spices and stir into > applesauce mixture just until well blended. Stir in raisins, if desired. > Bake 15 to 20 minutes in well greased muffin tin. > > _ > > > > ___ > 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] Question About Chicken Mole Ingredients
Where would I find: 2 dried ancho chiles, stemmed 1 large chipotle chile in adobo sauce in my grocery store? Thanks, Dani ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question About Chicken Mole Ingredients
You may find them at a mexican food store. On 10/16/2017 3:56 PM, Dani Pagador via Cookinginthedark wrote: Where would I find: 2 dried ancho chiles, stemmed 1 large chipotle chile in adobo sauce in my grocery store? Thanks, Dani ___ 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] Canning funnel vs. regular funnel
The one I have, if it's a canning funnel, doesn't have a handle. You just put it on top of the smaller bottle. I love it. I use it for everything, filling smaller bottles for shampoo, soap, etc. I got it at either independent living aids or maxi aids when friends of mine were Ann Morris salespeople. I don't remember what it's called and I couldn't find it when I looked for it when Immigrant got her apartment. -Original Message- From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, October 16, 2017 3:15 AM To: cookinginthedark@acbradio.org Cc: Sandy Subject: [CnD] Canning funnel vs. regular funnel How does a canning funnel differ from a regular funnel? Fear is just excitement in need of an attitude adjustment! -Original Message- From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, October 15, 2017 6:30 PM To: cookinginthedark@acbradio.org Cc: Deborah Barnes Subject: Re: [CnD] preparing corn muffins. Thank you, Penny. I've used the 1/3 cup and the ice cream scoop, but I do dribble!!! So I'll get that funnel! Deb B. -Original Message- From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, October 15, 2017 6:14 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] preparing corn muffins. I like the canning funnel idea. I have one now, from the way you described them. But I didn't when I made muffins. I use mine for lots of things. -Original Message- From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, October 15, 2017 11:04 AM To: cookinginthedark@acbradio.org Cc: Penny Reeder Subject: Re: [CnD] preparing corn muffins. Hi Jeffrey, I use an ice cream scoop, or a 1/3-cup measure to put the batter into the wells of the muffin pan. I also use a canning funnel. A canning funnel is a kind of funnel with a huge opening at the bottom. Surrounding that opening (which is the size of the top of the typical mason jar, is a kind of shield (the top of the funnel) and that prevents you from spilling the contents you are pouring or ladeling inside the jar on the outside of the jar. A canning funnel is particularly useful for filling muffin tins with muffin or cupcake batter because it prevents you from spilling batter on the outside of the well. Just move it from well to well as you fill each one. Hope this makes sense, and hope it helps. You can buy a canning funnel at a hardware store or a grocery store which sells canning supplies. Here's a link to a canning funnel at Amazon.com: https://www.amazon.com/gp/aw/d/B000FKHLOS Penny On 10/15/17, Jeffry Miller via Cookinginthedark wrote: > oh ok don't have an icecream scoop, but i use aunt jemima self rising > corn meal that has everything in it so i add the meal butter milk and > the egg. and go by the directions on the bag. > ___ > 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] preparing corn muffins.
The recipe I used to have for corn muffins had 1/2 cup of sugar. I like them a bit sweeter too. -Original Message- From: Food Dude via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, October 16, 2017 8:07 AM To: cookinginthedark@acbradio.org Cc: Food Dude Subject: Re: [CnD] preparing corn muffins. I add a couple of tablespoons of sugar to my cornbread or muffin batter when I make them...a trick Grandma taught me that she used to make her cornbread and muffins a little more tasty! Plus listen to the next Cooking In The Dark show, Individual Ghost Cheese Pizzas, as we discuss these great tips given to Jeffery! Thanks to Penny for the great canning funnel tip... Dale Campbell Cooking In The Dark On 10/16/2017 5:09 AM, Jeffry Miller via Cookinginthedark wrote: > Yes i guess you can do any kind of nmuffins you want using these > awesome suggestions. i love muffins. corn bread Square or round is > good too, but i like different things for different meals. > > > On 10/15/2017 7:34 PM, Deborah Barnes via Cookinginthedark wrote: >> Actually, I've done the pan idea before. I used to get the Duncan >> Hines blueberry muffin mix with the little can of blueberries; I >> loved those things!! Knowing how messy my muffins were, I'd make the >> blueberry loaf recipe that was on the side of the box. The box also >> included a topping! We loved it! It wasn't muffins, but it sure was >> good! > >> Deb B. >> >> -Original Message- >> From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] >> Sent: Sunday, October 15, 2017 6:08 PM >> To: cookinginthedark@acbradio.org >> Cc: Jan >> Subject: Re: [CnD] preparing corn muffins. >> >> Try using an ice cream scoop. Use the kind where the batter can be >> flipped from the scoop right into the pans. But you have to use your >> fingers to tell where the batter is going. I don't know any other >> way. I haven't made them in a long time. But that's what I did. Or, >> you can make them in a square pan. You won't have muffins, but it >> works too. that worked for me. I don't recommend using the paper >> liners. >> >> -Original Message- >> From: Jeffry Miller via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Sunday, October 15, 2017 8:11 AM >> To: cookinginthedark@acbradio.org >> Cc: Jeffry Miller >> Subject: [CnD] preparing corn muffins. >> >> Hello, I am Jeffry Miller, new to the list, I am totally blind, and, >> i was wondering about an easy way to prepare corn muffins. i use aunt >> jemima self rising corn meal so making up the batter is not the problem. >> My problem is getting the mixture into the corn muffin pan. Which is >> the best teknique? Thanks for any help or suggestions. >> >> ___ >> 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 > > > --- This email has been checked for viruses by AVG. http://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Canning funnel vs. regular funnel
My funnel isn't a canning funnel then, because the bottom opening isn't that wide. But it doesn't have a handle on it. And the top opening is wider than any funnel I've seen. -Original Message- From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, October 16, 2017 9:49 AM To: cookinginthedark@acbradio.org Cc: Penny Reeder Subject: Re: [CnD] Canning funnel vs. regular funnel Both funnels have a wide opening at the top -- wider than the opening at the bottom through which the contents flow. A regular funnel has a very small-in-circumference opening at the bottom, maybe less than an inch, whereas a canning funnel has an opening at the bottom wide enough to fit into the top of a mason jar. HTH, Penny On 10/16/17, Sandy via Cookinginthedark wrote: > How does a canning funnel differ from a regular funnel? > > > Fear is just excitement in need of an attitude adjustment! > -Original Message- > From: Deborah Barnes via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, October 15, 2017 6:30 PM > To: cookinginthedark@acbradio.org > Cc: Deborah Barnes > Subject: Re: [CnD] preparing corn muffins. > > Thank you, Penny. > > I've used the 1/3 cup and the ice cream scoop, but I do dribble!!! So > I'll get that funnel! > > Deb B. > > -Original Message- > From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, October 15, 2017 6:14 PM > To: cookinginthedark@acbradio.org > Cc: Jan > Subject: Re: [CnD] preparing corn muffins. > > I like the canning funnel idea. I have one now, from the way you > described them. But I didn't when I made muffins. I use mine for lots of things. > > -Original Message- > From: Penny Reeder via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, October 15, 2017 11:04 AM > To: cookinginthedark@acbradio.org > Cc: Penny Reeder > Subject: Re: [CnD] preparing corn muffins. > > Hi Jeffrey, I use an ice cream scoop, or a 1/3-cup measure to put the > batter into the wells of the muffin pan. I also use a canning funnel. > A canning funnel is a kind of funnel with a huge opening at the bottom. > Surrounding that opening (which is the size of the top of the typical > mason jar, is a kind of shield (the top of the funnel) and that > prevents you from spilling the contents you are pouring or ladeling > inside the jar on the outside of the jar. A canning funnel is > particularly useful for filling muffin tins with muffin or cupcake > batter because it prevents you from spilling batter on the outside of > the well. Just move it from well to well as you fill each one. > > Hope this makes sense, and hope it helps. > > You can buy a canning funnel at a hardware store or a grocery store > which sells canning supplies. > > Here's a link to a canning funnel at Amazon.com: > https://www.amazon.com/gp/aw/d/B000FKHLOS > > Penny > > On 10/15/17, Jeffry Miller via Cookinginthedark > wrote: >> oh ok don't have an icecream scoop, but i use aunt jemima self rising >> corn meal that has everything in it so i add the meal butter milk and >> the egg. and go by the directions on the bag. >> ___ >> 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 > ___ 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] FW: apple sauce muffins
Note -- cranberries or currants would work instead of raisins, or for a bit of extra apple use diced up dried apples. -Original Message- From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, October 16, 2017 2:21 PM To: cookinginthedark@acbradio.org Cc: Mike and jean Subject: Re: [CnD] FW: apple sauce muffins I would leave out the raisins too. -Original Message- From: Jeffry Miller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, October 16, 2017 3:12 PM To: cookinginthedark@acbradio.org Cc: Jeffry Miller Subject: Re: [CnD] FW: apple sauce muffins thank you, Oh i will have to try this recipe. i will leave out the raisens lol. once i get my can funnel recommended by penny i will try it. I got it off of amazon yesterday and it will be here tomorrow. Still looking for a good recipe to send along. On 10/16/2017 1:32 PM, Mike and jean via Cookinginthedark wrote: > > > > > From: Mike and Jean [mailto:mjs1...@sc.rr.com] > Sent: Saturday, March 11, 2017 10:01 AM > To: 'Mike and Jean' > Cc: chumpage...@sc.rr.com > Subject: apple sauce muffins > > > > Apple sauce muffins Applesauce Muffins > > 1/2 stick butter, melted > > 1 cup thick applesauce > > 1/4 cup milk > > 1 egg > > 2 cups all-purpose flour > > 1/2 cup brown sugar > > 1 tablespoon baking powder > > 1 teaspoon salt > > 1/2 teaspoon cinnamon > > 1/2 teaspoon nutmeg > > 1/2 cup raisins, optional > > Heat oven to 475 degrees. Combine melted butter, applesauce and milk. > Beat in egg. Mix flour, brown sugar, baking powder, salt and spices > and stir into applesauce mixture just until well blended. Stir in raisins, if > desired. > Bake 15 to 20 minutes in well greased muffin tin. > > _ > > > > ___ > 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] Question About Chicken Mole Ingredients
I always have to ask at Kroger and it seems as though the people who work there always go get it from the aisle where they have the foods from different countries. I just can't think of what they call that aisle. Marilyn -Original Message- From: Dani Pagador via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, October 16, 2017 3:56 PM To: cookinginthedark Cc: Dani Pagador Subject: [CnD] Question About Chicken Mole Ingredients Where would I find: 2 dried ancho chiles, stemmed 1 large chipotle chile in adobo sauce in my grocery store? Thanks, Dani ___ 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] Question About Chicken Mole Ingredients
the ethnick food aisle. On 10/16/2017 7:52 PM, Marilyn Pennington via Cookinginthedark wrote: I always have to ask at Kroger and it seems as though the people who work there always go get it from the aisle where they have the foods from different countries. I just can't think of what they call that aisle. Marilyn -Original Message- From: Dani Pagador via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, October 16, 2017 3:56 PM To: cookinginthedark Cc: Dani Pagador Subject: [CnD] Question About Chicken Mole Ingredients Where would I find: 2 dried ancho chiles, stemmed 1 large chipotle chile in adobo sauce in my grocery store? Thanks, Dani ___ 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] Question About Chicken Mole Ingredients
Hi yes the chillies in the veggie ara and the sauce in the Hispanic/Mexican aile. If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care. Marvin J. Ashton -Sugar Please support my Journey to a second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Original Message- From: Dani Pagador via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, October 16, 2017 12:56 PM To: cookinginthedark Cc: Dani Pagador Subject: [CnD] Question About Chicken Mole Ingredients Where would I find: 2 dried ancho chiles, stemmed 1 large chipotle chile in adobo sauce in my grocery store? Thanks, Dani ___ 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] Looking for a recipe
Someone shared a recipe earlier for a chocolate Coca Cola cake. I accidentally deleted it though and can’t get it back. That recipe sounded great. Can you please resend it? I’d appreciate it. Thank you in advance! Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
