Re: [CnD] Sugar's crock pot corn

[Drew Hunthausen via Cookinginthedark]

Thanks!!

Drew Hunthausen
The No Excuses Blind Guy
#1 Blind and Hearing Impaired Motivational Speaker, Triathlete,
& International Best Selling Author

Get my free guide, The Five Keys To Living A No Excuses Life Filled With Joy, 
Peace, and Prosperity!
http://DrewsInspirations.com

To book Drew for your event go to
http://bookdrew.com
(714) 296-7111

With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!
http://NoExcusesBlindGuy.com




-Original Message-
From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark
Sent: Wednesday, September 02, 2020 7:29 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] Sugar's crock pot corn

Hi Drew, 
Here you go

SLOW COOKER CORN ON THE COB THREE WAYS

6 ears corn

Salt

Pepper

Olive oil

Pesto

Lime juice

Ancho chili powder

 

Cut 6 sheets of aluminum foil and place an ear of corn on each one.

Make the salt-and-pepper variation by brushing the ears of corn with olive oil 
and sprinkling evenly with salt and pepper. Roll up tightly in the foil and 
place seam-side up in the crockpot.

 

Make the chili-lime version by brushing the corn with olive oil, squeezing 
fresh lime juice evenly over it, and then sprinkling with Ancho chili powder. 
Roll up tightly in the foil and place seam-side up in the crockpot.

 

Make the pesto corn by brushing the corn with a thick layer of pesto, then 
sprinkling with salt and pepper. Roll up tightly in the foil and place 
seam-side up in the crockpot.

 

Cook on high for 2 hours in the crockpot until the ears of corn are tender.

 

That’s it! So easy, and the flavor possibilities are endless. Are you going to 
try all three? What other tastes do you want to try?

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Drew Hunthausen via Cookinginthedark
Sent: Wednesday, September 2, 2020 7:10 PM
To: cookinginthedark@acbradio.org
Cc: Drew Hunthausen 
Subject: [CnD] Sugar's crock pot corn

I believe it was Sugar who originally posted the corn on the cob crock pot 
recie. Wondering if you could please post again as I cannot seem to find the 
post though I thought I saved it. Thanks so much.

 

Drew Hunthausen

The No Excuses Blind Guy

#1 Blind and Hearing Impaired Motivational Speaker, Triathlete,

& International Best Selling Author

 

Get my free guide, The Five Keys To Living A No Excuses Life Filled With Joy, 
Peace, and Prosperity!

http://DrewsInspirations.com  

 

To book Drew for your event go to

http://bookdrew.com  

(714) 296-7111

 

With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!

http://NoExcusesBlindGuy.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

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

Re: [CnD] Sugar's crock pot corn

[Sugar Lopez via Cookinginthedark]

Hi Drew, 
Here you go

SLOW COOKER CORN ON THE COB THREE WAYS

6 ears corn

Salt

Pepper

Olive oil

Pesto

Lime juice

Ancho chili powder

 

Cut 6 sheets of aluminum foil and place an ear of corn on each one.

Make the salt-and-pepper variation by brushing the ears of corn with olive oil 
and sprinkling evenly with salt and pepper. Roll up tightly in the foil and 
place seam-side up in the crockpot.

 

Make the chili-lime version by brushing the corn with olive oil, squeezing 
fresh lime juice evenly over it, and then sprinkling with Ancho chili powder. 
Roll up tightly in the foil and place seam-side up in the crockpot.

 

Make the pesto corn by brushing the corn with a thick layer of pesto, then 
sprinkling with salt and pepper. Roll up tightly in the foil and place 
seam-side up in the crockpot.

 

Cook on high for 2 hours in the crockpot until the ears of corn are tender.

 

That’s it! So easy, and the flavor possibilities are endless. Are you going to 
try all three? What other tastes do you want to try?

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
, 
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Drew Hunthausen via Cookinginthedark
Sent: Wednesday, September 2, 2020 7:10 PM
To: cookinginthedark@acbradio.org
Cc: Drew Hunthausen 
Subject: [CnD] Sugar's crock pot corn

I believe it was Sugar who originally posted the corn on the cob crock pot 
recie. Wondering if you could please post again as I cannot seem to find the 
post though I thought I saved it. Thanks so much.

 

Drew Hunthausen

The No Excuses Blind Guy

#1 Blind and Hearing Impaired Motivational Speaker, Triathlete,

& International Best Selling Author

 

Get my free guide, The Five Keys To Living A No Excuses Life Filled With Joy, 
Peace, and Prosperity!

http://DrewsInspirations.com  

 

To book Drew for your event go to

http://bookdrew.com  

(714) 296-7111

 

With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!

http://NoExcusesBlindGuy.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] Sugar's crock pot corn

[Drew Hunthausen via Cookinginthedark]

I believe it was Sugar who originally posted the corn on the cob crock pot
recie. Wondering if you could please post again as I cannot seem to find the
post though I thought I saved it. Thanks so much.

 

Drew Hunthausen

The No Excuses Blind Guy

#1 Blind and Hearing Impaired Motivational Speaker, Triathlete,

& International Best Selling Author

 

Get my free guide, The Five Keys To Living A No Excuses Life Filled With
Joy, Peace, and Prosperity!

http://DrewsInspirations.com  

 

To book Drew for your event go to

http://bookdrew.com  

(714) 296-7111

 

With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!

http://NoExcusesBlindGuy.com

 

 

 

 

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

[CnD] CHERRY MOUSSE

[Sugar Lopez via Cookinginthedark]

CHERRY MOUSSE 

1 tablespoon cherry gelatin powder

1 can (14-1/2 ounces) tart cherries, drained

1 carton (8 ounces) frozen whipped topping, thawed

 

In a large bowl, combine gelatin powder and cherries; fold in the whipped 
topping. Yield: 4 servings.

 

 

 

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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

[CnD] HOT FRUIT SALAD

[Sugar Lopez via Cookinginthedark]

HOT FRUIT SALAD

"This is a great hot salad to serve on a cold night. This tastes great with any 
dish and can be changed according to your tastes."

Prep 10 m

Cook 1 h 30 m

Ready In 1 h 40 m

 

1 (20 oz) jar chunky applesauce

1 (21 oz) can cherry pie filling

1 (15 oz) can sliced peaches, drained

1 (11 oz) can mandarin orange segments, drained

1 (8 oz) can pineapple chunks

1/2 cup brown sugar

1 teaspoon ground cinnamon

 

Pour the applesauce, cherry pie filling, sliced peaches, mandarin oranges, 
pineapple, brown sugar and cinnamon into a slow cooker. Cover, and cook on Low 
setting for 90 minutes.

 

 

 

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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

[CnD] CINNAMON SNACK MIX

[Sugar Lopez via Cookinginthedark]

CINNAMON SNACK MIX 

Try this cinnamon snack mix recipe - full of rice cereal, pretzels, graham 
crackers, cranberries and white chocolate!

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Total Time: 30 Minutes

 

2 cups rice cereal

1 cup graham cracker bears

1/2 cup small pretzels

1/2 cup unsalted peanuts

1/4 cup melted salted butter

1/4 cup agave nectar

1 teaspoon cinnamon

1/2 cup white chocolate chips or chunks

1/2 cup dried cranberries

 

Preheat oven to 350F.

In a gallon Hefty storage bag, combine the rice cereal, graham cracker bears, 
pretzels and peanuts. Shake well until well mixed.

In a small bowl, combine the melted butter, agave nectar and cinnamon with a 
whisk. Pour butter mixture over the cereal mixture inside the storage bag and 
shake well. Pour out of bag and onto a baking sheet.

Bake in the oven for 10 minutes, stirring once at 5 minutes. Remove from oven 
and allow to cool. Split the snack mix into two Hefty quart storage bags, 
breaking up the snack mix with your hands through the plastic. Add the white 
chocolate and dried cranberries to the bags and shake well.

Eat immediately or store in Hefty freezer bags to enjoy later.

 

 

 

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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

[CnD] KAHLUA AND CREAM FRENCH TOAST

[Sugar Lopez via Cookinginthedark]

KAHLUA AND CREAM FRENCH TOAST

Elegant variation on French toast incorporating the coffee-infused sweet flavor 
of Kahlua!

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Servings 8

 

4 large eggs

1/3 cup Kahlua (or any brand coffee liquour)

Sugar’s Note, I have used Frangelico

 

1/4 cup cream (can substitute milk if you don't have cream)

8-10 slices bread

Chopped hazelnuts (optional)

 

Combine eggs, Kahlua, and cream in a medium bowl. Whisk until well combined.

Spray a skillet with non-stick spray and heat on medium-high.

Dip a slice of bread in the egg mixture, coating it entirely.

Place on the skillet and repeat for as many slices will fit.

Cook each side until golden brown, about 2-3 minutes.

Repeat process with the remaining bread and egg mixture.

Garnish with chopped hazelnuts when serving (if desired).

 

 

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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

Re: [CnD] Pie crust

[Regina Marie via Cookinginthedark]

Hi Everyone. I use real butter, very cold, and not shortening. 


With Warm Regards:
Regina Brink
President, ACB Capital Chapter of California Council of the Blind
Find me at: https://facebook.com/reginamarie
Follow me on: https//:www.twitter.com/mamaraquel

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Tuesday, September 01, 2020 7:10 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: [CnD] Pie crust


Hi everyone:


Since we're on the subject of baking, I read a long time ago,  in one of the 
cookbooks  made just for those of us who are blind, a recipe for piecrust. I 
remember instead of using shortening, it called for vegetable oil, and then you 
piece  the piecrust with your hands in to the pan. It was probably in one of 
the books like, "cooking with feeling," or food at your fingertips? Can't 
remember. Does anyone remember this, or am I crazy? If you know, lease send the 
recipe?

Thanks.

___
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] Pie crust

[Linda S. via Cookinginthedark]

Hi Dani:


I think you are right. butter tends to make the crust flakier. When I 
and another teacher co-taught, we would make a recipe called: "Robert 
Redford's favorite dessert, I think that's what it was called.


It was a three layered dessert, the bottom being an oblong crust which 
was placed in a cake pan, the second layer was cream cheese mixed with 
Kool Whip, and the third was pudding mixed with more Kool Whip. It's 
been so long since we've made this recipe. The pie crust for that 
dessert was very flaky, and this dessert was delicious. Needless to say, 
it was for more advanced students that we had in the class.


On 9/2/2020 1:58 PM, Dani Pagador via Cookinginthedark wrote:

I haven't had the oil version. I don't feel I work with oil very well
when it comes to baking cakes and pies, so I think that's why I
switched to butter. It's got pie crust texture, imho. I'm not the best
at whether to call it flaky, but it gets us apple pie, chocolate pie,
and quiche, so I'll keep using it. Besides, I don't plan ahead, so
wouldn't remember to buy the pie crust if I went to the market.

More Later,
Dani



On 9/2/20, meward1954--- via Cookinginthedark
 wrote:

Does this taste like a regular pie crust?  I have had pie crusts made with
oil before and they were a different texture.  I didn't mind it too much,
but I would not have called it flaky.  The pies I am talking about were made
with a special recipe that used oil.  This was a long time ago, but I still
remember it.

-Original Message-
From: Cookinginthedark  On Behalf Of
Dani Pagador via Cookinginthedark
Sent: Tuesday, September 1, 2020 9:45 PM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: Re: [CnD] Pie crust

Hi, Linda.
There's a Push-in pie crust on p245 in "Family Feasts for $75 a Week"
on BARD. I'vve also seen it referenced online as coming from a Betty Crocker
book in the 1950s. Here's the recipe. I use it all the time, but substitute
melted butter for the vegetable oil. I mix the ingredients in a bowl to form
the dough and roll it out and then coax it in to the pan because I don't
think I'd be able to mix thoroughly re the recipe method given, and suck
wind at doing the push-in method.
I find it works for both single and double pie crust. The recipe referenced
here makes 1 crust. I decreased the salt to 1/2 tsp and the sugar to 1
tablespoon. If I need to blind bake, I put a second pan on top of the pie
crust with parchment paper between, flip the pie over, and bake as directed
in recipe. Works for both sweet and savory pies.

HTH,
Dani

Push-in Pie Crust

makes 1 8- or 9-inch pie crust
prep time: 5 minutes

1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk

1. Place flour, sugar, and salt in an 8- or 9-inch pie pan. Mix with a fork.
Add oil and milk. Mix again, until all ingredients are combined.
2. Press dough into the bottom and against the sides of pan with your
fingertips. If you like, you can make a scalloped edge on the crust,
pinching dough between your thumb and index finger.
If you are using this crust for a pudding-type pie, bake empty pie shell in
a preheated 425dgF oven for 10 to 12 minutes. Otherwise, bake for the amount
of time recommended in your pie recipe.




On 9/1/20, Linda S. via Cookinginthedark 
wrote:

Hi everyone:


Since we're on the subject of baking, I read a long time ago,  in one
of the cookbooks  made just for those of us who are blind, a recipe
for piecrust. I remember instead of using shortening, it called for
vegetable oil, and then you piece  the piecrust with your hands in to
the pan. It was probably in one of the books like, "cooking with
feeling," or food at your fingertips? Can't remember. Does anyone
remember this, or am I crazy? If you know, lease send the recipe?

Thanks.

___
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] Pie crust

[Dani Pagador via Cookinginthedark]

I haven't had the oil version. I don't feel I work with oil very well
when it comes to baking cakes and pies, so I think that's why I
switched to butter. It's got pie crust texture, imho. I'm not the best
at whether to call it flaky, but it gets us apple pie, chocolate pie,
and quiche, so I'll keep using it. Besides, I don't plan ahead, so
wouldn't remember to buy the pie crust if I went to the market.

More Later,
Dani



On 9/2/20, meward1954--- via Cookinginthedark
 wrote:
> Does this taste like a regular pie crust?  I have had pie crusts made with
> oil before and they were a different texture.  I didn't mind it too much,
> but I would not have called it flaky.  The pies I am talking about were made
> with a special recipe that used oil.  This was a long time ago, but I still
> remember it.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Dani Pagador via Cookinginthedark
> Sent: Tuesday, September 1, 2020 9:45 PM
> To: cookinginthedark@acbradio.org
> Cc: Dani Pagador 
> Subject: Re: [CnD] Pie crust
>
> Hi, Linda.
> There's a Push-in pie crust on p245 in "Family Feasts for $75 a Week"
> on BARD. I'vve also seen it referenced online as coming from a Betty Crocker
> book in the 1950s. Here's the recipe. I use it all the time, but substitute
> melted butter for the vegetable oil. I mix the ingredients in a bowl to form
> the dough and roll it out and then coax it in to the pan because I don't
> think I'd be able to mix thoroughly re the recipe method given, and suck
> wind at doing the push-in method.
> I find it works for both single and double pie crust. The recipe referenced
> here makes 1 crust. I decreased the salt to 1/2 tsp and the sugar to 1
> tablespoon. If I need to blind bake, I put a second pan on top of the pie
> crust with parchment paper between, flip the pie over, and bake as directed
> in recipe. Works for both sweet and savory pies.
>
> HTH,
> Dani
>
> Push-in Pie Crust
>
> makes 1 8- or 9-inch pie crust
> prep time: 5 minutes
>
> 1-1/2 cups all-purpose flour
> 2 tablespoons sugar
> 1 teaspoon salt
> 1/2 cup vegetable oil
> 2 tablespoons milk
>
> 1. Place flour, sugar, and salt in an 8- or 9-inch pie pan. Mix with a fork.
> Add oil and milk. Mix again, until all ingredients are combined.
> 2. Press dough into the bottom and against the sides of pan with your
> fingertips. If you like, you can make a scalloped edge on the crust,
> pinching dough between your thumb and index finger.
> If you are using this crust for a pudding-type pie, bake empty pie shell in
> a preheated 425dgF oven for 10 to 12 minutes. Otherwise, bake for the amount
> of time recommended in your pie recipe.
>
>
>
>
> On 9/1/20, Linda S. via Cookinginthedark 
> wrote:
>>
>> Hi everyone:
>>
>>
>> Since we're on the subject of baking, I read a long time ago,  in one
>> of the cookbooks  made just for those of us who are blind, a recipe
>> for piecrust. I remember instead of using shortening, it called for
>> vegetable oil, and then you piece  the piecrust with your hands in to
>> the pan. It was probably in one of the books like, "cooking with
>> feeling," or food at your fingertips? Can't remember. Does anyone
>> remember this, or am I crazy? If you know, lease send the recipe?
>>
>> Thanks.
>>
>> ___
>> 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

[CnD] Copy Cat Panda Express Orange Chicken-CP-GF

[Sugar Lopez via Cookinginthedark]

Copy Cat Panda Express Orange Chicken-CP

 

Happy Wednesday, Slow Cookerers!!

I don't know about you, but to me the Orange Chicken from Panda Express at the 
mall is pretty much the best tasting stuff in the world. 

I think I've even had dreams about it.

But. 

Now that we are gluten free it's just not possible to eat it anymore and the 
frozen variety they sell at the grocery store is still gluten-city. 

So I needed to find a way to make it from scratch at home without the gluten or 
scary chemicals.

Enjoy!

How to Make CopyCat Panda Express Chinese Orange Chicken at home in the 
CrockPot Slow Cooker 

 

The Ingredients.

serves 4

 

1 1/2 pounds boneless chicken, cut in 2-inch chunks

1/2 cup flour (I used Pamela's Baking Mix)

olive oil, for browning the chicken

1 teaspoon kosher salt

6 ounces (1/2 can) frozen orange juice concentrate, thawed (I'd opt for 
little-to-no pulp. The pulp can taste a bit bitter when cooked)

3 tablespoons brown sugar

1 teaspoon balsamic vinegar

3 tablespoons ketchup

 

The Directions.

Use a 4 quart slow cooker for best results. 

Dredge the chicken pieces with the flour, and shake off the excess. 

[hey steph, what do you mean by "dredge"? AH! Okay, shake the chicken around in 
a plastic bag with the flour so it's coated nicely, but not super clumpy.]

:-)

 

Go ahead and throw away any remaining flour, we won't need it. 

 

Heat olive oil in a large skillet on the stove and brown the chicken on all 
sides. 

 

There is no need to fully cook it, just sear it enough for the flour to stick 
and get a nice coating.

Plop the chicken pieces into your slow cooker. 

In a small mixing bowl, combine the orange juice concentrate, brown sugar, 
balsamic vinegar, salt, and ketchup. 

Taste. 

 

If you'd like the chicken to be a bit sweeter, add a touch more sugar. 

Of course you can substitute with your choice of sugar substitute, according to 
your personalized taste

 

Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. 

Serve over white or brown rice.

 

The Verdict.

Delicious. All four of us had seconds. Like I did with the lemon chicken, I 
sprinkled some red pepper flakes onto my portion, because I like a bit of heat. 

Everyone else at the table ate it as-is, and was quite happy.

have a wonderful day, and happy Slow Cooking!!

steph

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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

[CnD] Mango Ginger Smoothie Recipe | Quaker Oats

[Marilyn Pennington via Cookinginthedark]

Mango Ginger Smoothie Recipe | Quaker Oats

 

SERVINGS, Two.

 

1/2 Cup QuakerR Quick 1-Minute Oats

1 Cup low fat or fat free milk

1 Cup fresh or canned mango cubes (peeled, if fresh)

1 Can (11 ounches) mandarin orange segments, drained

2 Tablespoons almond butter

1 Tablespoon honey

1 Tablespoon lime juice

1/2 Teaspoon ground ginger 

 

In a blender, grind the oats until fine. Add the milk and blend with oats,
then add remaining ingredients and blend until smooth. Serve immediately.
Enjoy.

 

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

Re: [CnD] Pie crust

[meward1954--- via Cookinginthedark]

Does this taste like a regular pie crust?  I have had pie crusts made with oil 
before and they were a different texture.  I didn't mind it too much, but I 
would not have called it flaky.  The pies I am talking about were made with a 
special recipe that used oil.  This was a long time ago, but I still remember 
it. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Dani Pagador via Cookinginthedark
Sent: Tuesday, September 1, 2020 9:45 PM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: Re: [CnD] Pie crust

Hi, Linda.
There's a Push-in pie crust on p245 in "Family Feasts for $75 a Week"
on BARD. I'vve also seen it referenced online as coming from a Betty Crocker 
book in the 1950s. Here's the recipe. I use it all the time, but substitute 
melted butter for the vegetable oil. I mix the ingredients in a bowl to form 
the dough and roll it out and then coax it in to the pan because I don't think 
I'd be able to mix thoroughly re the recipe method given, and suck wind at 
doing the push-in method.
I find it works for both single and double pie crust. The recipe referenced 
here makes 1 crust. I decreased the salt to 1/2 tsp and the sugar to 1 
tablespoon. If I need to blind bake, I put a second pan on top of the pie crust 
with parchment paper between, flip the pie over, and bake as directed in 
recipe. Works for both sweet and savory pies.

HTH,
Dani

Push-in Pie Crust

makes 1 8- or 9-inch pie crust
prep time: 5 minutes

1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk

1. Place flour, sugar, and salt in an 8- or 9-inch pie pan. Mix with a fork. 
Add oil and milk. Mix again, until all ingredients are combined.
2. Press dough into the bottom and against the sides of pan with your 
fingertips. If you like, you can make a scalloped edge on the crust, pinching 
dough between your thumb and index finger.
If you are using this crust for a pudding-type pie, bake empty pie shell in a 
preheated 425dgF oven for 10 to 12 minutes. Otherwise, bake for the amount of 
time recommended in your pie recipe.




On 9/1/20, Linda S. via Cookinginthedark  wrote:
>
> Hi everyone:
>
>
> Since we're on the subject of baking, I read a long time ago,  in one 
> of the cookbooks  made just for those of us who are blind, a recipe 
> for piecrust. I remember instead of using shortening, it called for 
> vegetable oil, and then you piece  the piecrust with your hands in to 
> the pan. It was probably in one of the books like, "cooking with 
> feeling," or food at your fingertips? Can't remember. Does anyone 
> remember this, or am I crazy? If you know, lease send the recipe?
>
> Thanks.
>
> ___
> 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] DH Cake Mix Pie Crust

[Marilyn Pennington via Cookinginthedark]

DH Cake Mix Pie Crust

 

Recipe shared by:Duncan Hines
Hands-on Time: 0 Minutes
Total Time: 0 Minutes
Servings: 
Difficulty: EASY

Ingredients
1 box Duncan Hines cake mix
1 tbsp. unsalted softened butter
3 egg yolks
1 whole egg
Baking Instructions
Place all the ingredients into a mixing bowl.
Combine all ingredients until a dough is formed.
Divide the dough in half.
Dust your table with flour to prevent sticking.
Roll 1 piece of dough out into a circle large enough to line your pie pan.
Press gently into pie pan to ensure that there are no air pockets.
Trim the excess dough from the edges.
Bake at 350° for 25-27 minutes or until golden brown.  From Arlette

 

 

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