Re: [CnD] Hot cocoa mix

[Dani Pagador via Cookinginthedark]

Hi, Joy.
If you want a single serving, you'll need:

1 8-oz. cup milk, heated
Mix in:
1/4 tsp. vanilla
2 Tbsp. sugar
2 to 3 tsp. Hershey's Baking Cocoa (for adults, increase cocoa to 2 Tbsp.)
Pinch cinnamon (optional)

If you want dry cocoa mix to keep on hand in bulk, lmk, and I'll go
see what I've got in my disorganized stash of recipes.

HTH,
Dani


On 12/14/17, Joy Baade via Cookinginthedark
 wrote:
> Good afternoon.  Does anyone have a good recipe for hot chocolate mix?
>
> Thank you in advance for your help.
>
> Joy
>
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Re: [CnD] Christmas Baking

[Dani Pagador via Cookinginthedark]

Mom wants to make gingersnaps to fill gift containers this year, so
I'll be going over next week to help with her Christmas baking.

I'm looking at either cheesecake or a chocolate dessert to bring to
the family Christmas party. I'm all for the Chocolate Lust!!! Both
require sitting overnight to meld, so it could go either way.

I'll make David apple pie for Christmas dessert, and a breakfast
casserole for Christmas morning.

I'm looking through my recipe stash for something called Christmas
Crack. I came across it back in the summer while looking for something
else, and of course now can't find it. I want something sweet and
salty to snack on while I get my shopping list together.

More Later,
Dani



On 12/14/17, Rebecca Manners via Cookinginthedark
 wrote:
> I'm not working on any baking at the moment, but one of my favorite
> recipes to make is a microwave fudge.
>
>
>
>
> On 12/14/2017 3:57 PM, Courtney F. Smith via Cookinginthedark wrote:
>> Hi,
>> Is anyone working on any Christmas baking or candy making? If so, what
>> are
>> your go to recipes? Are you trying something new this year?
>>
>> My go to recipe this year is the Ritz crackers with peanut butter dipped
>> in
>> white almond bark. Love these & the memories they bring back while I'm
>> enjoying them.
>>
>> I am trying three new to me recipes this year. A new easy fudge recipe,
>> peanutbutter chex mix (similar to what Marylin shared a few days ago) &
>> hello dolly bars.
>>
>> i look forward to hearing what you all are making.
>>
>> Merry Christmas!
>>
>> Courtney
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Re: [CnD] Corrected NEIMAN MARCUS $250.00 DOLLAR COOKIE

[Nicole Massey via Cookinginthedark]

Best to check Snopes on these kinds of things. This one has stuck on Neiman 
Marcus for a long time, but it was first spread about a train dining car. 
Neiman's never sold cookies in the dining rooms there.

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, December 15, 2017 6:03 PM
To: 'Marilyn Pennington' 
Cc: Marilyn Pennington ; cookinginthedark@acbradio.org
Subject: [CnD] Corrected NEIMAN MARCUS $250.00 DOLLAR COOKIE


Corrected NEIMAN MARCUS $250.00 DOLLAR COOKIE RECIPE

 


This recipe is being sold at Neiman Marcus in Dallas for $250.00. A friend was 
told $2.50 and when she got her bill it was $250.00 and no return available, so 
--

2 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. flour
5 c. blended oatmeal (use blender or food-processor) - (very fine)
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. chocolate chips
1 (8 oz.) Hershey bar grated (freeze the bar before grating)
3 c. chopped nuts

Oven at 375 degrees. Cream butter and both sugars. Add eggs and vanilla. Mix 
together with flour, oatmeal, salt, baking powder, and baking soda. Add chips 
and grated chocolate. Add nuts last and roll into balls (small) place
2 inches apart on a cookie sheet. Bake for 6 minutes at 375 degrees.

Makes 112 cookies but recipe can be halved. Make the world recipe and share 
some with friends and neighbors and pass on the recipe which is a way to tell 
at least one glory merchant what you think.

P.S. The dry ingredients are very hard to mix together but worth the trouble 
when you taste the cookie.  Enjoy.  Marilyn

 

 

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[CnD] Corrected NEIMAN MARCUS $250.00 DOLLAR COOKIE

[Marilyn Pennington via Cookinginthedark]

Corrected NEIMAN MARCUS $250.00 DOLLAR COOKIE
RECIPE

 


This recipe is being sold at Neiman Marcus in Dallas for $250.00. A friend
was told $2.50 and when she got her bill it was $250.00 and no return
available, so --

2 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. flour
5 c. blended oatmeal (use blender or food-processor) - (very fine)
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. chocolate chips
1 (8 oz.) Hershey bar grated (freeze the bar before grating)
3 c. chopped nuts

Oven at 375 degrees. Cream butter and both sugars. Add eggs and vanilla. Mix
together with flour, oatmeal, salt, baking powder, and baking soda. Add
chips and grated chocolate. Add nuts last and roll into balls (small) place
2 inches apart on a cookie sheet. Bake for 6 minutes at 375 degrees.

Makes 112 cookies but recipe can be halved. Make the world recipe and share
some with friends and neighbors and pass on the recipe which is a way to
tell at least one glory merchant what you think.

P.S. The dry ingredients are very hard to mix together but worth the trouble
when you taste the cookie.  Enjoy.  Marilyn

 

 

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Re: [CnD] Need Substitution Ideas for Berry Trifle recipe

[Penny Reeder via Cookinginthedark]

Hi Lisa, I think the essence would work, but taste as you go. Start
with a really small amount! Happy cooking!
Penny

On 12/15/17, Nicole Massey via Cookinginthedark
 wrote:
> Hazelnuts. It's also very sweet.
>
> -Original Message-
> From: gail johnson via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, December 15, 2017 3:19 PM
> To: cookinginthedark@acbradio.org
> Cc: gail johnson 
> Subject: Re: [CnD] Need Substitution Ideas for Berry Trifle recipe
>
> What does Frangelico  taste like?
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Re: [CnD] Need Substitution Ideas for Berry Trifle recipe

[Nicole Massey via Cookinginthedark]

Hazelnuts. It's also very sweet.

-Original Message-
From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, December 15, 2017 3:19 PM
To: cookinginthedark@acbradio.org
Cc: gail johnson 
Subject: Re: [CnD] Need Substitution Ideas for Berry Trifle recipe

What does Frangelico  taste like?
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Re: [CnD] Need Substitution Ideas for Berry Trifle recipe

[gail johnson via Cookinginthedark]

What does Frangelico  taste like?
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Re: [CnD] Need Substitution Ideas for Berry Trifle recipe

[Lisa via Cookinginthedark]

Hi, Penny,  this sounds really good. Would hazelnut essence work, too? I'm not 
sure I'll get the Frangelico in time.
Lisa


Sent from Yahoo Mail for iPhone


On Friday, December 15, 2017, 7:14 AM, Penny Reeder via Cookinginthedark 
 wrote:

I would substitute Frangelico. It wouldn't be the same, but it would
be delicious!
Penny

On 12/15/17, Lisa via Cookinginthedark  wrote:
> Hi, Andrew. I would, but I  would like to try finding something that tastes
> similar to the praline dessert the liqueur  is based on.Sent from Yahoo Mail
> for iPhone
>
> On Friday, December 15, 2017, 12:03 AM, Andrew Niven via Cookinginthedark
>  wrote:
>
> Hi Leisa.
>
> could you possibly use sherry instead of the liqueur? Sherry trifle is
> delicious.
>
> Cheers
>
> Andrew
>
>
>
> On 15/12/2017 6:50 PM, Lisa Belville via Cookinginthedark wrote:
>> Hi, all.
>>
>> I'm wanting to make this, but not sure what to substittute for the praline
>> liqueur, I can't find it  locally and even Amazon is coming up blank. The
>> closest is betty Crocker praline ice cream and cake topping.
>> Here's the recipe:
>>
>>
>> Berry Trifle
>> Makes 18 servings
>>
>> 1 (10.75 ounce) package prepared pound cake, cubed
>> 1 (10 ounce) package frozen blueberries
>> 1 (10 ounce) package frozen raspberries
>> 1 (10 ounce) package frozen blackberries
>> 2 tablespoons praline liqueur
>> 1 (5 ounce) package instant vanilla pudding mix
>> 1/2 cup milk
>> 1 (14 ounce) can sweetened condensed milk
>> 1 (8 ounce) container frozen whipped topping, thawed
>>
>> Directions
>> Prep, 15 m, Cook, -, Ready in, 2 h
>> 1, Place cubed cake in bottom of large glass serving bowl. Layer the
>> blueberries, raspberries and blackberries on top of the cake. Sprinkle
>> with praline liqueur.
>> 2, In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup
>> of whipped topping, stir well. Pour mixture over frozen berries. Top
>> custard with remaining cool whip. Let sit at room temperature for 1 hour
>> or in refrigerator for 2 to 3 hours, enough for the berries to thaw before
>> serving.
>> Sent from my iPhone
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Re: [CnD] Need Substitution Ideas for Berry Trifle recipe

[Penny Reeder via Cookinginthedark]

I would substitute Frangelico. It wouldn't be the same, but it would
be delicious!
Penny

On 12/15/17, Lisa via Cookinginthedark  wrote:
> Hi, Andrew. I would, but I  would like to try finding something that tastes
> similar to the praline dessert the liqueur  is based on.Sent from Yahoo Mail
> for iPhone
>
> On Friday, December 15, 2017, 12:03 AM, Andrew Niven via Cookinginthedark
>  wrote:
>
> Hi Leisa.
>
> could you possibly use sherry instead of the liqueur? Sherry trifle is
> delicious.
>
> Cheers
>
> Andrew
>
>
>
> On 15/12/2017 6:50 PM, Lisa Belville via Cookinginthedark wrote:
>> Hi, all.
>>
>> I'm wanting to make this, but not sure what to substittute for the praline
>> liqueur, I can't find it  locally and even Amazon is coming up blank. The
>> closest is betty Crocker praline ice cream and cake topping.
>> Here's the recipe:
>>
>>
>> Berry Trifle
>> Makes 18 servings
>>
>> 1 (10.75 ounce) package prepared pound cake, cubed
>> 1 (10 ounce) package frozen blueberries
>> 1 (10 ounce) package frozen raspberries
>> 1 (10 ounce) package frozen blackberries
>> 2 tablespoons praline liqueur
>> 1 (5 ounce) package instant vanilla pudding mix
>> 1/2 cup milk
>> 1 (14 ounce) can sweetened condensed milk
>> 1 (8 ounce) container frozen whipped topping, thawed
>>
>> Directions
>> Prep, 15 m, Cook, -, Ready in, 2 h
>> 1, Place cubed cake in bottom of large glass serving bowl. Layer the
>> blueberries, raspberries and blackberries on top of the cake. Sprinkle
>> with praline liqueur.
>> 2, In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup
>> of whipped topping, stir well. Pour mixture over frozen berries. Top
>> custard with remaining cool whip. Let sit at room temperature for 1 hour
>> or in refrigerator for 2 to 3 hours, enough for the berries to thaw before
>> serving.
>> Sent from my iPhone
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Re: [CnD] Need Substitution Ideas for Berry Trifle recipe

[Lisa via Cookinginthedark]

Hi, Andrew. I would, but I  would like to try finding something that tastes 
similar to the praline dessert the liqueur  is based on.Sent from Yahoo Mail 
for iPhone

On Friday, December 15, 2017, 12:03 AM, Andrew Niven via Cookinginthedark 
 wrote:

Hi Leisa.

could you possibly use sherry instead of the liqueur? Sherry trifle is
delicious.

Cheers

Andrew



On 15/12/2017 6:50 PM, Lisa Belville via Cookinginthedark wrote:
> Hi, all.
>
> I'm wanting to make this, but not sure what to substittute for the praline 
> liqueur, I can't find it  locally and even Amazon is coming up blank. The 
> closest is betty Crocker praline ice cream and cake topping.
> Here's the recipe:
>
>
> Berry Trifle
> Makes 18 servings
>
> 1 (10.75 ounce) package prepared pound cake, cubed
> 1 (10 ounce) package frozen blueberries
> 1 (10 ounce) package frozen raspberries
> 1 (10 ounce) package frozen blackberries
> 2 tablespoons praline liqueur
> 1 (5 ounce) package instant vanilla pudding mix
> 1/2 cup milk
> 1 (14 ounce) can sweetened condensed milk
> 1 (8 ounce) container frozen whipped topping, thawed
>
> Directions
> Prep, 15 m, Cook, -, Ready in, 2 h
> 1, Place cubed cake in bottom of large glass serving bowl. Layer the 
> blueberries, raspberries and blackberries on top of the cake. Sprinkle with 
> praline liqueur.
> 2, In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of 
> whipped topping, stir well. Pour mixture over frozen berries. Top custard 
> with remaining cool whip. Let sit at room temperature for 1 hour or in 
> refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.
> Sent from my iPhone
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Re: [CnD] Christmas Baking

[Rebecca Manners via Cookinginthedark]

I'm not working on any baking at the moment, but one of my favorite 
recipes to make is a microwave fudge.




On 12/14/2017 3:57 PM, Courtney F. Smith via Cookinginthedark wrote:
> Hi,
> Is anyone working on any Christmas baking or candy making? If so, what are
> your go to recipes? Are you trying something new this year?
>
> My go to recipe this year is the Ritz crackers with peanut butter dipped in
> white almond bark. Love these & the memories they bring back while I'm
> enjoying them.
>
> I am trying three new to me recipes this year. A new easy fudge recipe,
> peanutbutter chex mix (similar to what Marylin shared a few days ago) &
> hello dolly bars.
>
> i look forward to hearing what you all are making.
>
> Merry Christmas!
>
> Courtney
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