Re: [CnD] Cutting Pies
The pizza board came from some kitchen store but I have no idea which one. It has been years since I found it. One of my favorite things to do is to visit displays of kitchen related things. If I see something that strikes me as useful and nifty, if I have the money I usually buy it and give it a try. Some have been true treasures. Others have not lived up to their expectation. Those I have given away for weddings birthday or Christmas gifts. I always keep instructions and boxes until I know what I will do. I sometimes find that something I have is exactly what somebody else needs, and then the giving is especially fun. The box for the pizza cutting board has long since disappeared if there ever was one. I remember they were on a shelf and pizza cutters were hanging above them on the wall. There was also a display of pizza pans. Pamela Fairchild -Original Message- From: Andrew J. LaPointe via Cookinginthedark Sent: Friday, June 8, 2018 5:00 AM To: cookinginthedark@acbradio.org Cc: Andrew J. LaPointe Subject: Re: [CnD] Cutting Pies where do you get this board with grooves?? I could use that.. Andy and Shubert ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Easy Cake-Mix Banana Bread Recipe - BettyCrocker.com
Easy Cake-Mix Banana Bread Recipe - BettyCrocker.com * Prep 15 min * Total3 hr 25 min * Servings, 24. Mix up the batter for this classic bread in just fifteen minutes. Eight easy variations allow you to customize the add-ins for a more personal treat Ingredients Easy Cake Mix Banana Bread (Basic Recipe) 1 box, Betty Crocker cake mix (choose cake mix flavor from recipe variations below) 1/3cup oil 3 eggs 1 1/2cups mashed bananas (3 to 4 medium) Additional ingredients as required for variations below Save $ Steps Hide Ima · 1. Heat oven to 350°F. Generously spray 2 (8x4-inch) loaf pans with cooking spray; lightly flour pans. · 2. Select your favorite banana bread recipe variation from those below. · 3. In large bowl, beat all ingredients above plus ingredients from selected variation below until well mixed. Divide batter evenly between pans. · 4. Bake 45 to 55 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet. Cool 15 minutes in pans on cooling racks. Remove loaves from pans to cooling racks. Cool completely, about 2 hours, to prevent crumbling when slicing. For easier slicing, store loaves tightly covered 24 hours. Cut with serrated knife, using a light sawing motion. Expert Tips * Chocolate-Chocolate Chip Banana Bread: Chocolate cake mix 1 bag (12 oz) semisweet chocolate chips (2 cups) (For easier slicing, do not store loaves in refrigerator.) * Chocolate Chip-Banana Bread: Yellow cake mix 1 bag (12 oz) semisweet chocolate chips (2 cups) (For easier slicing, do not store loaves in refrigerator.) * Banana Split Bread: Cherry chip cake mix 1 jar (6 oz) maraschino cherries, each cut in half 1/2 cup chopped almonds Serve slices of bread with a drizzle of hot fudge sauce and a dollop of whipped cream. * Banana-Butterscotch Bread: Butter pecan cake mix 1 bag (12 oz) butterscotch chips (2 cups) (For easier slicing, do not store loaves in refrigerator.) * Cinnamon-Sugar Banana Bread: White cake mix 2 tablespoons cinnamon-sugar Before baking, sprinkle cinnamon-sugar over batter in pans. * Strawberry-Banana Bread: Strawberry cake mix 1 cup frozen strawberries, thawed, drained and chopped * Spiced Banana-Cream Cheese Swirl Bread: Spice cake mix 1 package (8 oz) cream cheese mixed with 1 egg and 1/2 cup sugar Spread one-quarter of batter in each loaf pan. Spread half of cream cheese mixture over batter in each pan. Swirl remaining batter over cream cheese layer in pans. * Hawaiian Banana Bread: White cake mix 1 cup macadamia nuts, chopped 1 cup shredded coconut (For easier slicing, do not store loaves in refrigerator.) * Freeze overripe bananas until you have enough to make this luscious banana bread. Just pop them, peel and all, into the freezer. They can stay there for up to 3 months! * Grease and flour your pans before pouring the batter into them, and you'll have a lot less of a mess to clean up afterward. To grease them properly, your pans need to be sprayed with a good layer of cooking spray and then tossed with 2 tablespoons Gold Medal® all-purpose flour until all sides of each pan are coated with flour. Gently tap out any excess flour. Your pans are now ready for the batter and baking! Nutrition Information Nutrition Facts Serving Size: 1 Slice Calories 210 Calories from Fat 45 % Daily Value Total Fat 5g 8% Saturated Fat 1 1/2g 8% Trans Fat 0g Cholesterol 25mg 8% Sodium 320mg 13% Potassium 85mg 2% Total Carbohydrate 38g 13% Dietary Fiber 0g 0% Sugars 21g Protein 2g For% Daily Value*: Vitamin A 0% 0% Vitamin C 0% 0% Calcium 8% 8% Iron 4% 4% Exchanges: 1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choice 2 1/2 *Percent Daily Values are based on a 2,000 calorie diet. © 2018 ®/TM General Mills All Rights Reserved at that ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cutting Pies
Where can you buy the pizza boards? Thanks, Becky Manners On 6/7/2018 9:54 PM, Pamela Fairchild via Cookinginthedark wrote: > How I cut a pie very much depends on who is eating it and what kind of pie it > is. If it is a pizza, and round, there is a round wooden board you can buy > that is like a cutting board. It has grooves that start at the edge and end > in the center. You begin at the edge and roll your pizza cutter up the groove > to the center, then move to the next groove and repeat the cutting motion. > This gives you one pie shaped pizza slice. If you centered your pizza on the > board, and it didn't slide as you were cutting, you have a nice, dare I say, > professional looking pizza slice. This board has enough grooves to make eight > slices. If you wish, you can also cut your pizza in half or quarters using > this board. > For pies, if a sighted person is available I let them cut it because it > always looks better than when I try. > Alternatively, when I do the job, I use a pie shape wedge shaped cutter that > is sharp enough on the sides so I can start at the edge, press the cutting > edge into the pie, lift it up, lay the back edge at the edge of the pie, > measure from my first cut, the width of the pie cutter, and then push the > opposite side of the cutter into the pie, the edge I didn't use for the first > cut. If I am lucky and have measured correctly, the two cuts will > automatically meet at the center point, so I can now lift the cutter out, > slide it under the pie between the two cuts I made, and lift my nicely shaped > piece of pie out of the pan on the server I cut it with, and place it on a > serving plate. The second and subsequent pieces are easier because you only > measure and cut one time for each. This is almost as badly described as it is > to accomplish at first. But it gets easier with practice. I suggest > practicing with something more solid, like brownies baked in a pie tin, or > meat loaf, or frozen icebox p ie > s. Pumpkin and pecan pies are also good for practicing because they have a > single crust and are not messy. If you really want an adventure, find a child > and practice with mud clay or sand pies. > Method 3: Just take a table knife, guess where the pie center is, and wing > it. After the first piece it really isn't difficult. That said, a generic pie > server is really all you need because its back is shaped like the inside of > your pie plate and lifting the pie out is easy. These days I find that some > people want bigger pieces and others just want a sliver so maybe uniform size > slices are not always important. It depends on the people eating. When young > I worried about getting things right, perfect, whatever. Now I am content > just to get things done. > > Pamela Fairchild > > > -Original Message- > From: Helen Whitehead via Cookinginthedark > Sent: Thursday, June 7, 2018 7:59 PM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: [CnD] Cutting Pies > > Hi everyone, Does anyone have a good suggestion, or method of cutting a pie, > in to even pieces? > Maybe I should just buy a pie cutter/slicer. > Just curious as to how you blind cooks do it! Thanks for any help. > > > ___ > 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] moderator approved: this is just a test. Please ignore
I am not seeing my messages come through. Or my replies. I'm seeing everyone else's emails though. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cutting Pies
I have a pie cutting guide, but it is too short for the usual pies, so be sure to get the right size. Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Table-For-Two Lasagna Recipe
Table-For-Two Lasagna Recipe Intimidated by the looming layers of lasagna? Here's a simple recipe to get you started. Once you've got the technique down, try replacing the jarred sauce with homemade for an even better result. Makes four servings. ready in: 30-60 minutes. ingredients 1 cup ricotta cheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley 6 lasagna noodles, cooked, drained 1 jar (14 ounce size) spaghetti sauce 1 cup shredded mozzarella cheese directions Preheat oven to 350 degrees F. Spray 9x5-inch loaf pan with cooking spray. Mix together ricotta, egg, Parmesan cheese and parsley. Trim noodles to fit loaf pan; reserve trimmings. Place 2 of the noodles in bottom of prepared pan; cover with layers of 1/4 each of the spaghetti sauce and ricotta mixture and 1/4 cup of the mozzarella cheese. Repeat all layers 2 more times. Top with layers of the reserved noodle trimmings, remaining sauce, ricotta mixture and mozzarella cheese. Bake 30 minutes. Let stand 5 minutes before cutting into slices to serve. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cranberry Franks
Cranberry Franks 2 packages cocktail wieners or little smoked sausages 1 (16 ounce) can jellied cranberry sauce 1 cup ketchup 3 tablespoons brown sugar 1 tablespoon lemon juice Combine all ingredients in 3 quart slow cooker. Cover; cook on high for 1 to 2 hours. Makes 15 to 20 servings. Mama's Corner. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Banana French Toast
Banana French Toast 2 eggs 1/2 cup milk 1/2 teaspoon cinnamon 1 banana, cut into chunks 6 slices bread Blend eggs, milk, cinnamon and banana in blender until well mixed. Dip slices of bread into mixture. Brown on both sides on hot greased griddle. Mama's Corner. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Basic Poached Eggs
Basic Poached Eggs 4 cold eggs Water, milk or broth In a skillet, saucepan or omelet pan with high sides, bring 1 to 3 inches liquid to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the dish close to the simmering liquids surface, slip the eggs, one at a time, into the liquid. Cook, uncovered, until the whites are completely set and the yolks begin to thicken, about 3 to 5 minutes. With a slotted spoon, lift each egg out of the liquid. Gently tilt the spoon to allow any liquid to drain from under the egg. Makes 2 to 4 servings. Mama's Corner. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cutting Pies
I'm in Canada, so QVC won't work for me. -Original Message- From: Andrew J. LaPointe via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, June 8, 2018 4:58 AM To: cookinginthedark@acbradio.org Cc: Andrew J. LaPointe Subject: Re: [CnD] Cutting Pies I don't know if Dale has such an animal but, I heard on either QVC or HSN awhile back had a tool that would cut cakes,flat sheet cakes and all kinds of pastry items. The person selling this item has a mother that was blind and according to the network, even a young child was working with this safely... Andy and Shubert -Original Message- From: Dani Pagador via Cookinginthedark Sent: Thursday, June 07, 2018 9:23 PM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Cutting Pies Do they still make those? I remember when AFB used to sell products almost forty years ago that they had a pie cutting guide in their catalog. I was eight then, and read through the catalog because it was Braille and I loved all things Braille. I remember then wondering why I'd want something like that; I didn't cook, and my Mom or Dad would always cut the pie beforehand, so no worries for me. But now I wish my parents had thought to get one, or that I'd thought to ask for one. I can't do nice and even to save my life. More Later, Dani On 6/7/18, Helen Whitehead via Cookinginthedark wrote: > Hi everyone, Does anyone have a good suggestion, or method of cutting a > pie, > in to even pieces? > Maybe I should just buy a pie cutter/slicer. > Just curious as to how you blind cooks do it! Thanks for any help. > > > ___ > 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] Cutting Pies
Hi, You can get commercial pie cutting guides which will cut pies into 6, 7, or 8 slices. Basically what you do is place them over the pie and press down. They should say what size pie they work with. The ones I've seen work with 9 inch pie crusts. They are often sold by commercial restaurant suppliers. Do a search for pie cutting guide. Charis -Original Message- From: Helen Whitehead via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, June 07, 2018 7:59 PM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Cutting Pies Hi everyone, Does anyone have a good suggestion, or method of cutting a pie, in to even pieces? Maybe I should just buy a pie cutter/slicer. Just curious as to how you blind cooks do it! Thanks for any help. ___ 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] Cutting Pies
Huh! Uh! I am the world's worst at doing stuff like that! guess the device would be best. Fear is just excitement in need of an attitude adjustment! -Original Message- From: Helen Whitehead via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, June 07, 2018 6:59 PM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Cutting Pies Hi everyone, Does anyone have a good suggestion, or method of cutting a pie, in to even pieces? Maybe I should just buy a pie cutter/slicer. Just curious as to how you blind cooks do it! Thanks for any help. ___ 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] Cutting Pies
where do you get this board with grooves?? I could use that.. Andy and Shubert -Original Message- From: Pamela Fairchild via Cookinginthedark Sent: Thursday, June 07, 2018 9:54 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Cutting Pies How I cut a pie very much depends on who is eating it and what kind of pie it is. If it is a pizza, and round, there is a round wooden board you can buy that is like a cutting board. It has grooves that start at the edge and end in the center. You begin at the edge and roll your pizza cutter up the groove to the center, then move to the next groove and repeat the cutting motion. This gives you one pie shaped pizza slice. If you centered your pizza on the board, and it didn't slide as you were cutting, you have a nice, dare I say, professional looking pizza slice. This board has enough grooves to make eight slices. If you wish, you can also cut your pizza in half or quarters using this board. For pies, if a sighted person is available I let them cut it because it always looks better than when I try. Alternatively, when I do the job, I use a pie shape wedge shaped cutter that is sharp enough on the sides so I can start at the edge, press the cutting edge into the pie, lift it up, lay the back edge at the edge of the pie, measure from my first cut, the width of the pie cutter, and then push the opposite side of the cutter into the pie, the edge I didn't use for the first cut. If I am lucky and have measured correctly, the two cuts will automatically meet at the center point, so I can now lift the cutter out, slide it under the pie between the two cuts I made, and lift my nicely shaped piece of pie out of the pan on the server I cut it with, and place it on a serving plate. The second and subsequent pieces are easier because you only measure and cut one time for each. This is almost as badly described as it is to accomplish at first. But it gets easier with practice. I suggest practicing with something more solid, like brownies baked in a pie tin, or meat loaf, or frozen icebox pie s. Pumpkin and pecan pies are also good for practicing because they have a single crust and are not messy. If you really want an adventure, find a child and practice with mud clay or sand pies. Method 3: Just take a table knife, guess where the pie center is, and wing it. After the first piece it really isn't difficult. That said, a generic pie server is really all you need because its back is shaped like the inside of your pie plate and lifting the pie out is easy. These days I find that some people want bigger pieces and others just want a sliver so maybe uniform size slices are not always important. It depends on the people eating. When young I worried about getting things right, perfect, whatever. Now I am content just to get things done. Pamela Fairchild -Original Message- From: Helen Whitehead via Cookinginthedark Sent: Thursday, June 7, 2018 7:59 PM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Cutting Pies Hi everyone, Does anyone have a good suggestion, or method of cutting a pie, in to even pieces? Maybe I should just buy a pie cutter/slicer. Just curious as to how you blind cooks do it! Thanks for any help. ___ 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] Cutting Pies
I don't know if Dale has such an animal but, I heard on either QVC or HSN awhile back had a tool that would cut cakes,flat sheet cakes and all kinds of pastry items. The person selling this item has a mother that was blind and according to the network, even a young child was working with this safely... Andy and Shubert -Original Message- From: Dani Pagador via Cookinginthedark Sent: Thursday, June 07, 2018 9:23 PM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Cutting Pies Do they still make those? I remember when AFB used to sell products almost forty years ago that they had a pie cutting guide in their catalog. I was eight then, and read through the catalog because it was Braille and I loved all things Braille. I remember then wondering why I'd want something like that; I didn't cook, and my Mom or Dad would always cut the pie beforehand, so no worries for me. But now I wish my parents had thought to get one, or that I'd thought to ask for one. I can't do nice and even to save my life. More Later, Dani On 6/7/18, Helen Whitehead via Cookinginthedark wrote: Hi everyone, Does anyone have a good suggestion, or method of cutting a pie, in to even pieces? Maybe I should just buy a pie cutter/slicer. Just curious as to how you blind cooks do it! Thanks for any help. ___ 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
