Re: [CnD] Sugar's Chicken Salad Sandwiches
Certainly easier, and still, better than canned. Many canned meats have a layer of jelly substance that I absolutely hate. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 10:13 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches So true Immigrant. Tonight I made chicken salad but I bought the already cut, fresh white meat(breast) at Cosco So it was easier “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 Immigrant via Cookinginthedark Sent: Thursday, September 3, 2020 5:04 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches Whenever I make a chicken salad, I always buy chicken legs, bake them, and then take the meat off the bones. Much better tasting than canned meat. -Original Message- From: Cookinginthedark On Behalf Of Evelyn via Cookinginthedark Sent: Thursday, September 3, 2020 6:47 PM To: cookinginthedark@acbradio.org Cc: Evelyn Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches These look both delicious, and versatile. Like you, I would lean toward using roasted chicken rather than canned. Sent from Mail for Windows 10 From: Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 3:38 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Sugar's Chicken Salad Sandwiches Sugar's Chicken Salad Sandwiches Ingredients: 1 bag of baby spinach leaves About a third red onion or to taste (diced) 1sm. Green Bell Pepper (diced) 1 can of black olives (sliced) 1 cup Broccoli Florets(chopped) 2 Stalks Celery (diced) 2 cans of Chicken in a can (in water and drained ) or you can boil chicken and shred if desired-I like using the roasted chicken then shredding it. About 1 tea spoon of garlic Lemon to taste Salt & Pepper to taste Mayonnaise to taste 6 Ounce Walnuts (chopped)-optional Dried cranberries(also optional and To taste Hot sauce is optional. My Daniel likes tapa tio Directions: In a Lg. Bowl, cut up baby spinach to smaller size. Place chicken in the bolw, along with all the veggies. *To get chicken to spread evenly, shred it a bit more. unless you wish for chunks as canned chicken comes in chunks.(optional) Add mayo to the ingrediants, enough to your taste. I add about 3 to 4 serving size spoons, again according to your taste Drizzle a little lemon juice. Salt and pepper to taste * If your husband is like mine you will add some form of hot sauce, in my case Tapa tio it is!* You may serve salad in croissants or your choice of bread, or if you wish you may serve with crackers. Enjoy Sugar "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 ___ 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] Sugar's Chicken Salad Sandwiches
So true Immigrant. Tonight I made chicken salad but I bought the already cut, fresh white meat(breast) at Cosco So it was easier “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 Immigrant via Cookinginthedark Sent: Thursday, September 3, 2020 5:04 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches Whenever I make a chicken salad, I always buy chicken legs, bake them, and then take the meat off the bones. Much better tasting than canned meat. -Original Message- From: Cookinginthedark On Behalf Of Evelyn via Cookinginthedark Sent: Thursday, September 3, 2020 6:47 PM To: cookinginthedark@acbradio.org Cc: Evelyn Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches These look both delicious, and versatile. Like you, I would lean toward using roasted chicken rather than canned. Sent from Mail for Windows 10 From: Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 3:38 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Sugar's Chicken Salad Sandwiches Sugar's Chicken Salad Sandwiches Ingredients: 1 bag of baby spinach leaves About a third red onion or to taste (diced) 1sm. Green Bell Pepper (diced) 1 can of black olives (sliced) 1 cup Broccoli Florets(chopped) 2 Stalks Celery (diced) 2 cans of Chicken in a can (in water and drained ) or you can boil chicken and shred if desired-I like using the roasted chicken then shredding it. About 1 tea spoon of garlic Lemon to taste Salt & Pepper to taste Mayonnaise to taste 6 Ounce Walnuts (chopped)-optional Dried cranberries(also optional and To taste Hot sauce is optional. My Daniel likes tapa tio Directions: In a Lg. Bowl, cut up baby spinach to smaller size. Place chicken in the bolw, along with all the veggies. *To get chicken to spread evenly, shred it a bit more. unless you wish for chunks as canned chicken comes in chunks.(optional) Add mayo to the ingrediants, enough to your taste. I add about 3 to 4 serving size spoons, again according to your taste Drizzle a little lemon juice. Salt and pepper to taste * If your husband is like mine you will add some form of hot sauce, in my case Tapa tio it is!* You may serve salad in croissants or your choice of bread, or if you wish you may serve with crackers. Enjoy Sugar "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 ___ 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] Hope this is not out of line
Pamela, what a really well done summary. Diane -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Thursday, September 3, 2020 9:27 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Hope this is not out of line I say, just leave the list alone. It is doing very well at present. We know where the delete key lives and can use it as we desire. It was only just a very few months ago when there was almost no traffic on this list and only a couple of people were ever sharing. Now just look at all the people who are stepping forward, not just with recipes, but tips and tricks to do different things in the kitchen, brand recommendations for different cookware and appliances, all sorts of things. Those who need help are finally brave enough to ask questions. Just leave things as they are. It is working. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Kathy Brandt via Cookinginthedark Sent: Thursday, September 3, 2020 4:55 PM To: cookinginthedark@acbradio.org Cc: Kathy Brandt Subject: Re: [CnD] Hope this is not out of line I am not into micromanagement. Anything anyone doesn’t want to read, that’s what the delete key is for. It’s not like we have desserts listed every day. It’s going to get ridiculous if we have to know let’s say we can only post breakfast items one day a week, desserts maybe once or twice a month on a particular day, etc. Next it’ll be someone’s not gonna like it there too many recipes with avocado or cucumbers or tofu. It’s not my problem or anyone else’s problem with one particular person doesn’t like something. > On Sep 3, 2020, at 2:47 PM, Immigrant via Cookinginthedark > wrote: > > I don't see any problem with dessert recipes, they are just as good as > any recipe. My own definition of junk food is any food that claims to > be low-something - low-fat, low-cholesterol, etc., which means > low-taste, and therefore worth throwing into junk. As far as diabetes, > although it is a disease that results in high blood sugar, it is not > caused by consuming sugar. This group shares all types of recipes, no > one can say members of the group live by dessert alone. But slippery > slope of regulating which kind of recipes is more welcome is dangerous. > > -Original Message- > From: Cookinginthedark On > Behalf Of > meward1954--- via Cookinginthedark > Sent: Thursday, September 3, 2020 2:31 PM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Hope this is not out of line > > I am wondering if we could have a dessert-free day once? Maybe even > once a week? > > > > I hope this is not too much out of line. But it's making me have > sugar and general junk food cravings just to look at all these > desserts, and blind person does not live by dessert alone, much as they > might want to. > Although I do not have diabetes, blind people are much > over-represented in the diabetic population. > > > > So I'm not asking to stop with these wonderful desserts, just to calm > it down perhaps a little! > > > > 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 -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Fish recipes
Yeah, bring them on. I bought 5 pounds of frozen catfish fillets on a recent store trip, so I'd like options besides breading and frying. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Regina Marie via Cookinginthedark Sent: Thursday, September 03, 2020 6:52 PM To: cookinginthedark@acbradio.org Cc: Regina Marie Subject: Re: [CnD] Fish recipes Yes. Please share them. Looking forward to it and thanks for asking. 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 meward1954--- via Cookinginthedark Sent: Thursday, September 03, 2020 3:52 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Fish recipes I have a group of fish recipes that I just got from the ACB cooking group. I have not gone over them and was not present for the meeting. But I can send the whole file or send them to you if you want. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:46 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches No, I am on a renal diet for my kidneys so I am restricted on so much foods. I cook and bake a lot but I don't eat a lot of my foods much. I taste it of course but I just love to cook and bake. At times I bake and cook for other's. Some form of fish would be great. Tuna, I would do. smile Sugar “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 meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 3:40 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches That looks really good. Healthy food doesn't have to be low taste. Have you made this with fish like salmon or tuna? -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:37 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Sugar's Chicken Salad Sandwiches Sugar's Chicken Salad Sandwiches Ingredients: 1 bag of baby spinach leaves About a third red onion or to taste (diced) 1sm. Green Bell Pepper (diced) 1 can of black olives (sliced) 1 cup Broccoli Florets(chopped) 2 Stalks Celery (diced) 2 cans of Chicken in a can (in water and drained ) or you can boil chicken and shred if desired-I like using the roasted chicken then shredding it. About 1 tea spoon of garlic Lemon to taste Salt & Pepper to taste Mayonnaise to taste 6 Ounce Walnuts (chopped)-optional Dried cranberries(also optional and To taste Hot sauce is optional. My Daniel likes tapa tio Directions: In a Lg. Bowl, cut up baby spinach to smaller size. Place chicken in the bolw, along with all the veggies. *To get chicken to spread evenly, shred it a bit more. unless you wish for chunks as canned chicken comes in chunks.(optional) Add mayo to the ingrediants, enough to your taste. I add about 3 to 4 serving size spoons, again according to your taste Drizzle a little lemon juice. Salt and pepper to taste * If your husband is like mine you will add some form of hot sauce, in my case Tapa tio it is!* You may serve salad in croissants or your choice of bread, or if you wish you may serve with crackers. Enjoy Sugar "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 ___ 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] Hope this is not out of line
I say, just leave the list alone. It is doing very well at present. We know where the delete key lives and can use it as we desire. It was only just a very few months ago when there was almost no traffic on this list and only a couple of people were ever sharing. Now just look at all the people who are stepping forward, not just with recipes, but tips and tricks to do different things in the kitchen, brand recommendations for different cookware and appliances, all sorts of things. Those who need help are finally brave enough to ask questions. Just leave things as they are. It is working. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Kathy Brandt via Cookinginthedark Sent: Thursday, September 3, 2020 4:55 PM To: cookinginthedark@acbradio.org Cc: Kathy Brandt Subject: Re: [CnD] Hope this is not out of line I am not into micromanagement. Anything anyone doesn’t want to read, that’s what the delete key is for. It’s not like we have desserts listed every day. It’s going to get ridiculous if we have to know let’s say we can only post breakfast items one day a week, desserts maybe once or twice a month on a particular day, etc. Next it’ll be someone’s not gonna like it there too many recipes with avocado or cucumbers or tofu. It’s not my problem or anyone else’s problem with one particular person doesn’t like something. > On Sep 3, 2020, at 2:47 PM, Immigrant via Cookinginthedark > wrote: > > I don't see any problem with dessert recipes, they are just as good as > any recipe. My own definition of junk food is any food that claims to > be low-something - low-fat, low-cholesterol, etc., which means > low-taste, and therefore worth throwing into junk. As far as diabetes, > although it is a disease that results in high blood sugar, it is not > caused by consuming sugar. This group shares all types of recipes, no > one can say members of the group live by dessert alone. But slippery > slope of regulating which kind of recipes is more welcome is dangerous. > > -Original Message- > From: Cookinginthedark On > Behalf Of > meward1954--- via Cookinginthedark > Sent: Thursday, September 3, 2020 2:31 PM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Hope this is not out of line > > I am wondering if we could have a dessert-free day once? Maybe even > once a week? > > > > I hope this is not too much out of line. But it's making me have > sugar and general junk food cravings just to look at all these > desserts, and blind person does not live by dessert alone, much as they > might want to. > Although I do not have diabetes, blind people are much > over-represented in the diabetic population. > > > > So I'm not asking to stop with these wonderful desserts, just to calm > it down perhaps a little! > > > > 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
Re: [CnD] Fish recipes
Can you send me the fish recipe file too? Please! Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 6:52 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Fish recipes I have a group of fish recipes that I just got from the ACB cooking group. I have not gone over them and was not present for the meeting. But I can send the whole file or send them to you if you want. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:46 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches No, I am on a renal diet for my kidneys so I am restricted on so much foods. I cook and bake a lot but I don't eat a lot of my foods much. I taste it of course but I just love to cook and bake. At times I bake and cook for other's. Some form of fish would be great. Tuna, I would do. smile Sugar “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 meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 3:40 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches That looks really good. Healthy food doesn't have to be low taste. Have you made this with fish like salmon or tuna? -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:37 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Sugar's Chicken Salad Sandwiches Sugar's Chicken Salad Sandwiches Ingredients: 1 bag of baby spinach leaves About a third red onion or to taste (diced) 1sm. Green Bell Pepper (diced) 1 can of black olives (sliced) 1 cup Broccoli Florets(chopped) 2 Stalks Celery (diced) 2 cans of Chicken in a can (in water and drained ) or you can boil chicken and shred if desired-I like using the roasted chicken then shredding it. About 1 tea spoon of garlic Lemon to taste Salt & Pepper to taste Mayonnaise to taste 6 Ounce Walnuts (chopped)-optional Dried cranberries(also optional and To taste Hot sauce is optional. My Daniel likes tapa tio Directions: In a Lg. Bowl, cut up baby spinach to smaller size. Place chicken in the bolw, along with all the veggies. *To get chicken to spread evenly, shred it a bit more. unless you wish for chunks as canned chicken comes in chunks.(optional) Add mayo to the ingrediants, enough to your taste. I add about 3 to 4 serving size spoons, again according to your taste Drizzle a little lemon juice. Salt and pepper to taste * If your husband is like mine you will add some form of hot sauce, in my case Tapa tio it is!* You may serve salad in croissants or your choice of bread, or if you wish you may serve with crackers. Enjoy Sugar "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 ___ 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] mods and list
Let the mods weigh in as they are the ones to regulate what is on the list. They give us the guidelines each month and we just have to follow them. This is a wonderful list and has been for many many years. Thank you all. Dena -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Thursday, September 03, 2020 2:48 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Hope this is not out of line I don't see any problem with dessert recipes, they are just as good as any recipe. My own definition of junk food is any food that claims to be low-something - low-fat, low-cholesterol, etc., which means low-taste, and therefore worth throwing into junk. As far as diabetes, although it is a disease that results in high blood sugar, it is not caused by consuming sugar. This group shares all types of recipes, no one can say members of the group live by dessert alone. But slippery slope of regulating which kind of recipes is more welcome is dangerous. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 2:31 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Hope this is not out of line I am wondering if we could have a dessert-free day once? Maybe even once a week? I hope this is not too much out of line. But it's making me have sugar and general junk food cravings just to look at all these desserts, and blind person does not live by dessert alone, much as they might want to. Although I do not have diabetes, blind people are much over-represented in the diabetic population. So I'm not asking to stop with these wonderful desserts, just to calm it down perhaps a little! 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
Re: [CnD] Hope this is not out of line
I certainly appreciate all opinions. But maybe someone may wish to start there own blind cook list specifically for a certain type of diet, etc. I love the fact that all can share here as they choose and I can delete recipes that I don't think I'll use or eat. Thank you all for the good tips, helpful articles and especially, the recipes. Keep it coming. (smile) Also, everyone have a wonderful holiday if you celebrate. Dena -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 03, 2020 5:58 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Hope this is not out of line Sorry, I didn't quite mean to ban anything, just maybe every once in a while talk about something that isn't sugary. But I didn't mean it to sound as harsh as it obviously did. For that, I apologize from the heart. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Thursday, September 3, 2020 4:03 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Hope this is not out of line I can't stand avocado, cucumbers or tofu. I alone am responsible for what I cook and eat. -Original Message- From: Cookinginthedark On Behalf Of Kathy Brandt via Cookinginthedark Sent: Thursday, September 3, 2020 4:55 PM To: cookinginthedark@acbradio.org Cc: Kathy Brandt Subject: Re: [CnD] Hope this is not out of line I am not into micromanagement. Anything anyone doesn’t want to read, that’s what the delete key is for. It’s not like we have desserts listed every day. It’s going to get ridiculous if we have to know let’s say we can only post breakfast items one day a week, desserts maybe once or twice a month on a particular day, etc. Next it’ll be someone’s not gonna like it there too many recipes with avocado or cucumbers or tofu. It’s not my problem or anyone else’s problem with one particular person doesn’t like something. > On Sep 3, 2020, at 2:47 PM, Immigrant via Cookinginthedark > wrote: > > I don't see any problem with dessert recipes, they are just as good as > any recipe. My own definition of junk food is any food that claims to > be low-something - low-fat, low-cholesterol, etc., which means > low-taste, and therefore worth throwing into junk. As far as diabetes, > although it is a disease that results in high blood sugar, it is not > caused by consuming sugar. This group shares all types of recipes, no > one can say members of the group live by dessert alone. But slippery > slope of regulating which kind of recipes is more welcome is dangerous. > > -Original Message- > From: Cookinginthedark On > Behalf Of > meward1954--- via Cookinginthedark > Sent: Thursday, September 3, 2020 2:31 PM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Hope this is not out of line > > I am wondering if we could have a dessert-free day once? Maybe even > once a week? > > > > I hope this is not too much out of line. But it's making me have > sugar and general junk food cravings just to look at all these > desserts, and blind person does not live by dessert alone, much as they > might want to. > Although I do not have diabetes, blind people are much > over-represented in the diabetic population. > > > > So I'm not asking to stop with these wonderful desserts, just to calm > it down perhaps a little! > > > > 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 -- This email has been checked for viruses by AVG. https://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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Allie’s Jalapeno Dip
What would you use this dip on, Sugar? Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 03, 2020 6:34 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Allie’s Jalapeno Dip Allie’s Jalapeno Dip This is my sister-in-law’s recipe and I’ve made it several times: 2 packages cream cheese, room temp 1 cup mayo ½ cup of Parmesan Cheese 6 diced Jalapenos, seedless Topping 2 sticks butter 1 sleeve of ritz crackers For dip Combine all ingredients together Topping Melt butter and crushed ritz crackers over stove top till melted Directions Pour butter mixture on top of dip ingredients Preheat oven at 350degrees Place dip in an 8 by 11 Bake for 25-30 minutes Or till topping is crusty Enjoy Sugar "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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sugar's Chicken Salad Sandwiches
Whenever I make a chicken salad, I always buy chicken legs, bake them, and then take the meat off the bones. Much better tasting than canned meat. -Original Message- From: Cookinginthedark On Behalf Of Evelyn via Cookinginthedark Sent: Thursday, September 3, 2020 6:47 PM To: cookinginthedark@acbradio.org Cc: Evelyn Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches These look both delicious, and versatile. Like you, I would lean toward using roasted chicken rather than canned. Sent from Mail for Windows 10 From: Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 3:38 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Sugar's Chicken Salad Sandwiches Sugar's Chicken Salad Sandwiches Ingredients: 1 bag of baby spinach leaves About a third red onion or to taste (diced) 1sm. Green Bell Pepper (diced) 1 can of black olives (sliced) 1 cup Broccoli Florets(chopped) 2 Stalks Celery (diced) 2 cans of Chicken in a can (in water and drained ) or you can boil chicken and shred if desired-I like using the roasted chicken then shredding it. About 1 tea spoon of garlic Lemon to taste Salt & Pepper to taste Mayonnaise to taste 6 Ounce Walnuts (chopped)-optional Dried cranberries(also optional and To taste Hot sauce is optional. My Daniel likes tapa tio Directions: In a Lg. Bowl, cut up baby spinach to smaller size. Place chicken in the bolw, along with all the veggies. *To get chicken to spread evenly, shred it a bit more. unless you wish for chunks as canned chicken comes in chunks.(optional) Add mayo to the ingrediants, enough to your taste. I add about 3 to 4 serving size spoons, again according to your taste Drizzle a little lemon juice. Salt and pepper to taste * If your husband is like mine you will add some form of hot sauce, in my case Tapa tio it is!* You may serve salad in croissants or your choice of bread, or if you wish you may serve with crackers. Enjoy Sugar "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 ___ 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] Fish recipes
Yes. Please share them. Looking forward to it and thanks for asking. 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 meward1954--- via Cookinginthedark Sent: Thursday, September 03, 2020 3:52 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Fish recipes I have a group of fish recipes that I just got from the ACB cooking group. I have not gone over them and was not present for the meeting. But I can send the whole file or send them to you if you want. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:46 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches No, I am on a renal diet for my kidneys so I am restricted on so much foods. I cook and bake a lot but I don't eat a lot of my foods much. I taste it of course but I just love to cook and bake. At times I bake and cook for other's. Some form of fish would be great. Tuna, I would do. smile Sugar “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 meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 3:40 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches That looks really good. Healthy food doesn't have to be low taste. Have you made this with fish like salmon or tuna? -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:37 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Sugar's Chicken Salad Sandwiches Sugar's Chicken Salad Sandwiches Ingredients: 1 bag of baby spinach leaves About a third red onion or to taste (diced) 1sm. Green Bell Pepper (diced) 1 can of black olives (sliced) 1 cup Broccoli Florets(chopped) 2 Stalks Celery (diced) 2 cans of Chicken in a can (in water and drained ) or you can boil chicken and shred if desired-I like using the roasted chicken then shredding it. About 1 tea spoon of garlic Lemon to taste Salt & Pepper to taste Mayonnaise to taste 6 Ounce Walnuts (chopped)-optional Dried cranberries(also optional and To taste Hot sauce is optional. My Daniel likes tapa tio Directions: In a Lg. Bowl, cut up baby spinach to smaller size. Place chicken in the bolw, along with all the veggies. *To get chicken to spread evenly, shred it a bit more. unless you wish for chunks as canned chicken comes in chunks.(optional) Add mayo to the ingrediants, enough to your taste. I add about 3 to 4 serving size spoons, again according to your taste Drizzle a little lemon juice. Salt and pepper to taste * If your husband is like mine you will add some form of hot sauce, in my case Tapa tio it is!* You may serve salad in croissants or your choice of bread, or if you wish you may serve with crackers. Enjoy Sugar "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 ___ 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] Easy Broccoli casserole
I don't remember where I got this recipe, but my family all like this one. Easy Broccoli casserole 2 10 ounce packages frozen chopped broccoli, cooked and drained 1 cup mayonnaise 1 cup grated sharp cheddar cheese 1 can cream of mushroom soup 2 eggs, lightly beaten 2 cups crushed crackers 2 tablespoons melted butter Preheat the oven to 350. Spray or grease a 13 by 9 inch pan. Combine broccoli, mayonnaise, cheese, soup, and eggs and put in pan. Then top with crackers and pour melted butter over. Bake at 350 for 35 minutes until set and browned. I've used different soups in this. I've also added cooked, left-over chicken, either on the bottom or mixed into the broccoli. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] ROBERT REDFORD'S 4 LAYER DESSERT
I have made this many times. I have also used lemon and butterscotch instant pudding. -Original Message- From: Cookinginthedark On Behalf Of Evelyn via Cookinginthedark Sent: Thursday, September 3, 2020 11:12 AM To: cookinginthedark@acbradio.org Cc: Evelyn Subject: Re: [CnD] ROBERT REDFORD'S 4 LAYER DESSERT Yes, this is it, and because Linda and I were coworkers for many years I also have fond memories of that recipe made by the cooking class. Also, and please correct me if I am wrong Linda, but I think you guys often substituted lemon pudding for the chocolate. Good stuff for sure. Thanks for finding this one Marilyn. Sent from Mail for Windows 10 From: Linda S. via Cookinginthedark Sent: Thursday, September 3, 2020 6:54 AM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] ROBERT REDFORD'S 4 LAYER DESSERT Wow, what a way to start the day! Amazing. Thanks, I would have never thought this recipe could be found. It's been so long ago since I taught, and since we made this, but this recipe is really really good and decadent! Yum! On 9/3/2020 6:31 AM, Marilyn Pennington via Cookinginthedark wrote: > ROBERT REDFORD'S 4 LAYER DESSERT > > > > 1 c. flour > > 1 stick butter > > 1/2 c. chopped pecans > > 8 oz. cream cheese > > 1 c. powdered sugar > > 1 c. Cool Whip > > 2 sm. instant chocolate pudding > > 3 c. cold milk > > > > Mix first three ingredients together and bake 20 minutes at 350 > degrees in 13"x9" pan. > > > > Cream the powdered sugar with cream cheese and Cool Whip. Spread on > baked crust. Whip the pudding with the cold milk and spread on next. > Top with more Cool > > Whip. Enjoy. > > > > > > ___ > 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] Hope this is not out of line
I am willing to share any recipes I have and I have quite a few and they are not all desserts. -Original Message- From: Cookinginthedark On Behalf Of Evelyn via Cookinginthedark Sent: Thursday, September 3, 2020 6:17 PM To: cookinginthedark@acbradio.org Cc: Evelyn Subject: Re: [CnD] Hope this is not out of line I don’t really think an apology is necessary. I understood what you were wanting, and while I’d have to cast my vote against it I feel that you had every right to make your suggestion. When it comes to recipes and many other things, a good balance is always a good thing. So, maybe you have some favorite recipes or tips you’d like to share with us. Or, maybe you’ve been looking for something and would like to put out the word here? Sent from Mail for Windows 10 From: meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 2:59 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Hope this is not out of line Sorry, I didn't quite mean to ban anything, just maybe every once in a while talk about something that isn't sugary. But I didn't mean it to sound as harsh as it obviously did. For that, I apologize from the heart. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Thursday, September 3, 2020 4:03 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Hope this is not out of line I can't stand avocado, cucumbers or tofu. I alone am responsible for what I cook and eat. -Original Message- From: Cookinginthedark On Behalf Of Kathy Brandt via Cookinginthedark Sent: Thursday, September 3, 2020 4:55 PM To: cookinginthedark@acbradio.org Cc: Kathy Brandt Subject: Re: [CnD] Hope this is not out of line I am not into micromanagement. Anything anyone doesn’t want to read, that’s what the delete key is for. It’s not like we have desserts listed every day. It’s going to get ridiculous if we have to know let’s say we can only post breakfast items one day a week, desserts maybe once or twice a month on a particular day, etc. Next it’ll be someone’s not gonna like it there too many recipes with avocado or cucumbers or tofu. It’s not my problem or anyone else’s problem with one particular person doesn’t like something. > On Sep 3, 2020, at 2:47 PM, Immigrant via Cookinginthedark > wrote: > > I don't see any problem with dessert recipes, they are just as good as > any recipe. My own definition of junk food is any food that claims to > be low-something - low-fat, low-cholesterol, etc., which means > low-taste, and therefore worth throwing into junk. As far as diabetes, > although it is a disease that results in high blood sugar, it is not > caused by consuming sugar. This group shares all types of recipes, no > one can say members of the group live by dessert alone. But slippery > slope of regulating which kind of recipes is more welcome is dangerous. > > -Original Message- > From: Cookinginthedark On > Behalf Of > meward1954--- via Cookinginthedark > Sent: Thursday, September 3, 2020 2:31 PM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Hope this is not out of line > > I am wondering if we could have a dessert-free day once? Maybe even > once a week? > > > > I hope this is not too much out of line. But it's making me have > sugar and general junk food cravings just to look at all these > desserts, and blind person does not live by dessert alone, much as they > might want to. > Although I do not have diabetes, blind people are much > over-represented in the diabetic population. > > > > So I'm not asking to stop with these wonderful desserts, just to calm > it down perhaps a little! > > > > 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 -- This email has been checked for viruses by AVG. https://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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org ht
[CnD] Parmesan squash rounds
I used both yellow and summer squash. This turned out really well. Sending in case, like my niece, you are saying the only thing you know to do with zucchini is make zucchini bread :-) 2 medium-sized yellow summer squash Garlic salt & freshly ground black pepper 1/2 cup freshly grated Parmesan cheese INSTRUCTIONS Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper. Wash and dry the squash, and then cut each one into 1/4-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash. Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately. I didn’t broil, and baked at 375, just extending the time a little. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pie crust
People also like it in watermelon salad. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Thursday, September 3, 2020 7:03 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Pie crust Arugula is kind of like a lettuce and it has a bitter taste. It's good mixed with other greens such as spinach. Some people mixed the greens, walnuts, and pears or peaches in a nice salad with a vinigrette dressing. On 9/3/2020 3:00 PM, Sugar Lopez via Cookinginthedark wrote: > Hi Carol > Got this form google: > > Rugula may refer to: > > Arugula, an edible plant Eruca sativa > Rugelach, a Jewish pastry > > HTH > sugar > “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 Carol Ashland via Cookinginthedark > Sent: Thursday, September 3, 2020 1:40 PM > To: Penny Reeder via Cookinginthedark > Cc: Carol Ashland > Subject: Re: [CnD] Pie crust > > What is rughula? > > Carol Ashland > carol97...@gmail.com > Sent from my BrailleNote Touch+On Sep 3, 2020 10:18 AM, Penny Reeder via > Cookinginthedark wrote: >> It is the easiest pie dough to work with, very supple, can’t be >> over-worked, doesn’t get tough. You can roll scraps into balls, poke a hole >> in each, fill with jam or something else and bake to make treats for the >> cook or waiting children! The recipe, which also makes delicious rughula, is >> from Harold Magee. >> >> Sent from my iPhone >> >>> On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark >>> wrote: >>> >>> This is a very intriguing and interesting recipe. I'm trying to immagine >>> how it would turn out with the cream cheese right in the pie dough. >>> On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote: This is the pie crust recipe i usually use: in bowl of electric mixer, combine 2 cups all-purpose flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream cheese. When mixture forms a ball, form into 2 disks, wrap tightly and refrigerate for an hour or up to one day. Roll out on lightly floured surface, and proceed with recipe for double-crust pie. Sent from my iPhone >> On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark >> wrote: > Ah, that's nice! He'll really enjoy that dessert, and so will you. > > When you go to spread the cream cheese, and powdered sugar, dip your > spatula in water because it's a little hard to spread. > > Good luck with school; been there done that. Sure makes it easier when > you have a supportive partner. I'd love to hear about your experience. > >> On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote: >> Nah, I'll make it for sweet husband. I'm going through major >> homework crunch time, and he's saving my butt by doing some last >> minute scanning and clean-up of a textbook so I can use it to >> hopefully pass an exam. Making the dessert will give me a much-needed >> stress break. >> It'll be a nice way to say thank you, and I love you bunches, >> too. And there are so many variations … I can't wait to try them all. >> >> More Later, >> Dani >> >> >> >>> On 9/3/20, Linda S. via Cookinginthedark >>> wrote: >>> Dani: >>> >>> I think it will become your favorite. I would have happily >>> looked for the recipe, and posted it, but ... uh well, it was already >>> done. Enjoy! >>> I wish someone was there to make it for you. It's a labor of >>> love to make this dessert. >>> >>> On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: Hi, Linda. If you remember the quantities or can post the recipe, I'm sure it will become Dani Pagador's favorite dessert too. *lol* It sounds like just the ticket to get me through the rest of this week. Thanks, if you can share it and don't mind doing so. More Later, Dani On 9/2/20, Regina Marie via Cookinginthedark wrote: > 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
Re: [CnD] Pie crust
Arugula is kind of like a lettuce and it has a bitter taste. It's good mixed with other greens such as spinach. Some people mixed the greens, walnuts, and pears or peaches in a nice salad with a vinigrette dressing. On 9/3/2020 3:00 PM, Sugar Lopez via Cookinginthedark wrote: Hi Carol Got this form google: Rugula may refer to: Arugula, an edible plant Eruca sativa Rugelach, a Jewish pastry HTH sugar “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 Carol Ashland via Cookinginthedark Sent: Thursday, September 3, 2020 1:40 PM To: Penny Reeder via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] Pie crust What is rughula? Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Sep 3, 2020 10:18 AM, Penny Reeder via Cookinginthedark wrote: It is the easiest pie dough to work with, very supple, can’t be over-worked, doesn’t get tough. You can roll scraps into balls, poke a hole in each, fill with jam or something else and bake to make treats for the cook or waiting children! The recipe, which also makes delicious rughula, is from Harold Magee. Sent from my iPhone On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark wrote: This is a very intriguing and interesting recipe. I'm trying to immagine how it would turn out with the cream cheese right in the pie dough. On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote: This is the pie crust recipe i usually use: in bowl of electric mixer, combine 2 cups all-purpose flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream cheese. When mixture forms a ball, form into 2 disks, wrap tightly and refrigerate for an hour or up to one day. Roll out on lightly floured surface, and proceed with recipe for double-crust pie. Sent from my iPhone On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark wrote: Ah, that's nice! He'll really enjoy that dessert, and so will you. When you go to spread the cream cheese, and powdered sugar, dip your spatula in water because it's a little hard to spread. Good luck with school; been there done that. Sure makes it easier when you have a supportive partner. I'd love to hear about your experience. On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote: Nah, I'll make it for sweet husband. I'm going through major homework crunch time, and he's saving my butt by doing some last minute scanning and clean-up of a textbook so I can use it to hopefully pass an exam. Making the dessert will give me a much-needed stress break. It'll be a nice way to say thank you, and I love you bunches, too. And there are so many variations … I can't wait to try them all. More Later, Dani On 9/3/20, Linda S. via Cookinginthedark wrote: Dani: I think it will become your favorite. I would have happily looked for the recipe, and posted it, but ... uh well, it was already done. Enjoy! I wish someone was there to make it for you. It's a labor of love to make this dessert. On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: Hi, Linda. If you remember the quantities or can post the recipe, I'm sure it will become Dani Pagador's favorite dessert too. *lol* It sounds like just the ticket to get me through the rest of this week. Thanks, if you can share it and don't mind doing so. More Later, Dani On 9/2/20, Regina Marie via Cookinginthedark wrote: 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 ___ Cookinginthedark mailing list Cookinginthed
Re: [CnD] Fish recipes
Great, why not just share with the group, so we all can injoy them. Smile Thanks so much sugar “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 meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 3:52 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Fish recipes I have a group of fish recipes that I just got from the ACB cooking group. I have not gone over them and was not present for the meeting. But I can send the whole file or send them to you if you want. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:46 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches No, I am on a renal diet for my kidneys so I am restricted on so much foods. I cook and bake a lot but I don't eat a lot of my foods much. I taste it of course but I just love to cook and bake. At times I bake and cook for other's. Some form of fish would be great. Tuna, I would do. smile Sugar “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 meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 3:40 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches That looks really good. Healthy food doesn't have to be low taste. Have you made this with fish like salmon or tuna? -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:37 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Sugar's Chicken Salad Sandwiches Sugar's Chicken Salad Sandwiches Ingredients: 1 bag of baby spinach leaves About a third red onion or to taste (diced) 1sm. Green Bell Pepper (diced) 1 can of black olives (sliced) 1 cup Broccoli Florets(chopped) 2 Stalks Celery (diced) 2 cans of Chicken in a can (in water and drained ) or you can boil chicken and shred if desired-I like using the roasted chicken then shredding it. About 1 tea spoon of garlic Lemon to taste Salt & Pepper to taste Mayonnaise to taste 6 Ounce Walnuts (chopped)-optional Dried cranberries(also optional and To taste Hot sauce is optional. My Daniel likes tapa tio Directions: In a Lg. Bowl, cut up baby spinach to smaller size. Place chicken in the bolw, along with all the veggies. *To get chicken to spread evenly, shred it a bit more. unless you wish for chunks as canned chicken comes in chunks.(optional) Add mayo to the ingrediants, enough to your taste. I add about 3 to 4 serving size spoons, again according to your taste Drizzle a little lemon juice. Salt and pepper to taste * If your husband is like mine you will add some form of hot sauce, in my case Tapa tio it is!* You may serve salad in croissants or your choice of bread, or if you wish you may serve with crackers. Enjoy Sugar "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 ___ 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] Fish recipes
I do like fish. Thank you. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 6:52 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Fish recipes I have a group of fish recipes that I just got from the ACB cooking group. I have not gone over them and was not present for the meeting. But I can send the whole file or send them to you if you want. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:46 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches No, I am on a renal diet for my kidneys so I am restricted on so much foods. I cook and bake a lot but I don't eat a lot of my foods much. I taste it of course but I just love to cook and bake. At times I bake and cook for other's. Some form of fish would be great. Tuna, I would do. smile Sugar “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 meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 3:40 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches That looks really good. Healthy food doesn't have to be low taste. Have you made this with fish like salmon or tuna? -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:37 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Sugar's Chicken Salad Sandwiches Sugar's Chicken Salad Sandwiches Ingredients: 1 bag of baby spinach leaves About a third red onion or to taste (diced) 1sm. Green Bell Pepper (diced) 1 can of black olives (sliced) 1 cup Broccoli Florets(chopped) 2 Stalks Celery (diced) 2 cans of Chicken in a can (in water and drained ) or you can boil chicken and shred if desired-I like using the roasted chicken then shredding it. About 1 tea spoon of garlic Lemon to taste Salt & Pepper to taste Mayonnaise to taste 6 Ounce Walnuts (chopped)-optional Dried cranberries(also optional and To taste Hot sauce is optional. My Daniel likes tapa tio Directions: In a Lg. Bowl, cut up baby spinach to smaller size. Place chicken in the bolw, along with all the veggies. *To get chicken to spread evenly, shred it a bit more. unless you wish for chunks as canned chicken comes in chunks.(optional) Add mayo to the ingrediants, enough to your taste. I add about 3 to 4 serving size spoons, again according to your taste Drizzle a little lemon juice. Salt and pepper to taste * If your husband is like mine you will add some form of hot sauce, in my case Tapa tio it is!* You may serve salad in croissants or your choice of bread, or if you wish you may serve with crackers. Enjoy Sugar "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 ___ 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] Potbelly's Oatmeal Chocolate Chip Cookies
Hi Donnie, Would you please email me personally? I can't find your address. LOLOLOL! -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Thursday, September 3, 2020 11:46 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: [CnD] Potbelly's Oatmeal Chocolate Chip Cookies New favorite cookie recipe. Of course I tweaked it. My notes below. If I had to choose only one cookie to bake and eat for the rest of my life, it'd be this one!!! Potbelly's Oatmeal Chocolate Chip Cookies From Bella Ritter Cream together: 1 c. packed brown sugar 1 c. white sugar 2 sticks softened butter Add in: 2 eggs, beaten 2 tsp. vanilla Combine: 2 c. flour 1-1/2 tsp. baking soda 1 tsp. Kosher salt 2-1/2 cups oats Combine dry with wet a cup at a time, mixing well. Mix in 1-1/2 cups semisweet chocolate chips. After dough gets mixed, refrigerate to make forming easier. Bake at 350 for 20 mins. Wet ingredients: I use unsalted butter. Increase vanilla to 1 Tbsp. Add 1/4 tsp. lemon juice. Dry ingredients: Increased salt to 1-1/4 tsps. Kosher because I use unsalted butter. Added 1 tsp. cinnamon, and 3Tbsp plus 1/3 tsp. dark cocoa powder. Used 2 c. oatmeal and added 1/2 c. sesame seeds. Used fork to mix dry ingredients initially, then used my hands to make sure things were distributed and all the lumps were out of the cocoa and baking soda. Used whole bag of chips. Used rounded Tbsp to measure cookies; each cookie was just over 1 Tbsp. I think I got 40 cookies. Baked a dozen at 375 for 11 mins, turning baking sheet halfway through. Froze remainder. Need to add 1 minute to baking time if cookies come from freezer. These come out crispy around the edges, but chewy in the center. The Kosher salt gives these a nice sweet-salty flavor with each bite, and the sesame seed and chocolate combo taste like peanut butter. I can't keep my hands off the cookies!!! Not good. Not good at all!! ___ 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] Fish recipes
I have a group of fish recipes that I just got from the ACB cooking group. I have not gone over them and was not present for the meeting. But I can send the whole file or send them to you if you want. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:46 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches No, I am on a renal diet for my kidneys so I am restricted on so much foods. I cook and bake a lot but I don't eat a lot of my foods much. I taste it of course but I just love to cook and bake. At times I bake and cook for other's. Some form of fish would be great. Tuna, I would do. smile Sugar “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 meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 3:40 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches That looks really good. Healthy food doesn't have to be low taste. Have you made this with fish like salmon or tuna? -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:37 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Sugar's Chicken Salad Sandwiches Sugar's Chicken Salad Sandwiches Ingredients: 1 bag of baby spinach leaves About a third red onion or to taste (diced) 1sm. Green Bell Pepper (diced) 1 can of black olives (sliced) 1 cup Broccoli Florets(chopped) 2 Stalks Celery (diced) 2 cans of Chicken in a can (in water and drained ) or you can boil chicken and shred if desired-I like using the roasted chicken then shredding it. About 1 tea spoon of garlic Lemon to taste Salt & Pepper to taste Mayonnaise to taste 6 Ounce Walnuts (chopped)-optional Dried cranberries(also optional and To taste Hot sauce is optional. My Daniel likes tapa tio Directions: In a Lg. Bowl, cut up baby spinach to smaller size. Place chicken in the bolw, along with all the veggies. *To get chicken to spread evenly, shred it a bit more. unless you wish for chunks as canned chicken comes in chunks.(optional) Add mayo to the ingrediants, enough to your taste. I add about 3 to 4 serving size spoons, again according to your taste Drizzle a little lemon juice. Salt and pepper to taste * If your husband is like mine you will add some form of hot sauce, in my case Tapa tio it is!* You may serve salad in croissants or your choice of bread, or if you wish you may serve with crackers. Enjoy Sugar "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 ___ 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 Chicken Salad Sandwiches
These look both delicious, and versatile. Like you, I would lean toward using roasted chicken rather than canned. Sent from Mail for Windows 10 From: Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 3:38 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Sugar's Chicken Salad Sandwiches Sugar's Chicken Salad Sandwiches Ingredients: 1 bag of baby spinach leaves About a third red onion or to taste (diced) 1sm. Green Bell Pepper (diced) 1 can of black olives (sliced) 1 cup Broccoli Florets(chopped) 2 Stalks Celery (diced) 2 cans of Chicken in a can (in water and drained ) or you can boil chicken and shred if desired-I like using the roasted chicken then shredding it. About 1 tea spoon of garlic Lemon to taste Salt & Pepper to taste Mayonnaise to taste 6 Ounce Walnuts (chopped)-optional Dried cranberries(also optional and To taste Hot sauce is optional. My Daniel likes tapa tio Directions: In a Lg. Bowl, cut up baby spinach to smaller size. Place chicken in the bolw, along with all the veggies. *To get chicken to spread evenly, shred it a bit more. unless you wish for chunks as canned chicken comes in chunks.(optional) Add mayo to the ingrediants, enough to your taste. I add about 3 to 4 serving size spoons, again according to your taste Drizzle a little lemon juice. Salt and pepper to taste * If your husband is like mine you will add some form of hot sauce, in my case Tapa tio it is!* You may serve salad in croissants or your choice of bread, or if you wish you may serve with crackers. Enjoy Sugar "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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chicken thighs Parmesan, the telegraph
This paper which I subscribe to sends a food newsletter every day, and this chicken recipe looked interesting. Given the metric measurements, with the help of Siri, I think Ken approximate what to use for a few of the measurements: Begin forwarded message: > Serves 4 to 6. If you are in a rush you can skip the marinating bit; just > omit the olive oil and add the chopped garlic to the breadcrumb mix instead. > > 10 good-sized chicken thighs, skinned and boned > 1½ tbsp olive oil > 4 cloves garlic, very finely chopped > 150g white bread (maybe close to a half a cup of breadcrumbs) > 15g parsley, finely chopped (Maybe like a tablespoon?) > 100g grated Parmesan (I think a quarter of a cup) > 3 large eggs, beaten > METHOD > Pierce the chicken all over with a sharp knife. Put in a shallow dish and rub > with the olive oil and garlic. Add pepper and cover with clingfilm. Put in > the fridge for a few hours if you have the time. If you don’t you can skip > this stage (see the introduction). > Preheat the oven to to 180C/170C fan*/gas mark 4. > Process the bread into crumbs and mix with the parsley, Parmesan and some > seasoning. Put this into one broad, flat dish, and the egg into another. > Lift the chicken out of the marinade. Season all over. Open each thigh out > flat, dip it into the egg and then into the crumbs. Roll each one up again – > not tightly, just to reshape it into a thigh – and place in a shallow > ovenproof dish. Sprinkle any leftover breadcrumb mix over on top and pour > over the remaining egg. > Bake the chicken in the oven for 45 minutes. The top should be golden and > the chicken cooked right through. Serve immediately with a green salad and > olive oil-roasted potatoes. > *Diana's conversion may differ slig > > > > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sugar's Chicken Salad Sandwiches
No, I am on a renal diet for my kidneys so I am restricted on so much foods. I cook and bake a lot but I don't eat a lot of my foods much. I taste it of course but I just love to cook and bake. At times I bake and cook for other's. Some form of fish would be great. Tuna, I would do. smile Sugar “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 meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 3:40 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches That looks really good. Healthy food doesn't have to be low taste. Have you made this with fish like salmon or tuna? -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:37 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Sugar's Chicken Salad Sandwiches Sugar's Chicken Salad Sandwiches Ingredients: 1 bag of baby spinach leaves About a third red onion or to taste (diced) 1sm. Green Bell Pepper (diced) 1 can of black olives (sliced) 1 cup Broccoli Florets(chopped) 2 Stalks Celery (diced) 2 cans of Chicken in a can (in water and drained ) or you can boil chicken and shred if desired-I like using the roasted chicken then shredding it. About 1 tea spoon of garlic Lemon to taste Salt & Pepper to taste Mayonnaise to taste 6 Ounce Walnuts (chopped)-optional Dried cranberries(also optional and To taste Hot sauce is optional. My Daniel likes tapa tio Directions: In a Lg. Bowl, cut up baby spinach to smaller size. Place chicken in the bolw, along with all the veggies. *To get chicken to spread evenly, shred it a bit more. unless you wish for chunks as canned chicken comes in chunks.(optional) Add mayo to the ingrediants, enough to your taste. I add about 3 to 4 serving size spoons, again according to your taste Drizzle a little lemon juice. Salt and pepper to taste * If your husband is like mine you will add some form of hot sauce, in my case Tapa tio it is!* You may serve salad in croissants or your choice of bread, or if you wish you may serve with crackers. Enjoy Sugar "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 ___ 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 Lasagna
Sugar’s Lasagna My Daniel just loves all the beef in it! Ingredients: 2lbs of lean beef (4%) Or 1lb. lean ground beef and 1 lb. of beef kielbasa chopped 2lbs of mozzarella (saving a cup for topping) 1 16oz. Parmesan cheese (Kraft in container) 1 1lg container ( * Fresh parm can always be used as well * 14 ounce-16 ounce ricotta cheese, (brand precious) 1lg egg Salt and pepper to taste 12 lasagna noodles (boiling 2-3 extras in case one breaks) 1 can black, pitted olives 1sm. green pepper 1sm. red pepper 1sm. red onion Garlic to taste (Italian sausage (mild) At times I use "Hillshire" smoked Italian sausage) Salt for boiling water 1 med. bottle of "Prego" spaghetti sauce (I like to use the roasted garlic with mushrooms) Pam (to spray casserole dish Instructions: In a rolling boil of hot water, place noodles up to 12 minutes, or until noodles are slightly soften While noodles are boiling, heat and brown meat and sausage, and since I use the 4% lean beef, no need to drain... Adding veggies, all chopped, continue to stir, then pour entire spaghetti sauce in, for a slow simmer (don’t forget to season your beef with your choice of spices) Preheat oven at 350 degrees for 15 minutes: On a piece of foil, lay out noodles to cool, being careful not to burn your fingers...smile... Now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg plays like glue Remember to save at least 1 cup of mozzarella for topping. Mix all together until dough like substance, making sure egg has been broken and spread throughout mixture. Add some pepper to cheese about half a tea spoon, or to taste Now the fun begins! 1st layer: your meat sauce 2nd: noodles 3: cheese repeat for 3 layers, being very generous with cheese, as you may have some left over, if that happens, and you have a few noodles left, take all left overs and roll up and place in oven for bit size stuffed noodles. The same foil paper you used to place the noodles on can be used to cover lasagna. Bake for 35-45 minutes, or until all melted Remember your meat has already been browned... Last 15 minutes, remove foil and let sit for a few minutes more Removing out of the oven, to cool for about 10 minutes before slicing. Enjoy Sugar "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] Sugar's Chicken Salad Sandwiches
That looks really good. Healthy food doesn't have to be low taste. Have you made this with fish like salmon or tuna? -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:37 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Sugar's Chicken Salad Sandwiches Sugar's Chicken Salad Sandwiches Ingredients: 1 bag of baby spinach leaves About a third red onion or to taste (diced) 1sm. Green Bell Pepper (diced) 1 can of black olives (sliced) 1 cup Broccoli Florets(chopped) 2 Stalks Celery (diced) 2 cans of Chicken in a can (in water and drained ) or you can boil chicken and shred if desired-I like using the roasted chicken then shredding it. About 1 tea spoon of garlic Lemon to taste Salt & Pepper to taste Mayonnaise to taste 6 Ounce Walnuts (chopped)-optional Dried cranberries(also optional and To taste Hot sauce is optional. My Daniel likes tapa tio Directions: In a Lg. Bowl, cut up baby spinach to smaller size. Place chicken in the bolw, along with all the veggies. *To get chicken to spread evenly, shred it a bit more. unless you wish for chunks as canned chicken comes in chunks.(optional) Add mayo to the ingrediants, enough to your taste. I add about 3 to 4 serving size spoons, again according to your taste Drizzle a little lemon juice. Salt and pepper to taste * If your husband is like mine you will add some form of hot sauce, in my case Tapa tio it is!* You may serve salad in croissants or your choice of bread, or if you wish you may serve with crackers. Enjoy Sugar "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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hope this is not out of line
Yes, I like that way of putting it, too. We share all kinds of cuisines. That's what we are doing. In theory. But lately, all this diversity has looked unbelievably similar. I guess that if I want a change of pace, I will have to provide it myself. I was not tactful in the way I asked for a change though. I don't like restrictions either. I am also in the club of not liking sugar substitutes all that much, though I don't care if they work for somebody else. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:31 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] Hope this is not out of line Wisely put Immigrant I appreciate that. We all come from different backgrounds some with health issues, restrictions and some of us do not so the bariety of different walks of lives, variety of different meals, desserts is wonderful Sugar “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 Immigrant via Cookinginthedark Sent: Thursday, September 3, 2020 3:05 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Hope this is not out of line I like that we can share any recipes here for any taste and lifestyle - sugary and sugar-free, meat-based and meatless, mild and spicy, from all cuisines, courses and occasions. If we start restricting ourselves because many blind people are suffering from this disease or that disease, where does it stop? We are all free to delete the threads we are not interested in. I don't bake breads or biscuits, someone else doesn't make French fries or chocolate cakes, but everyone is heard. -Original Message- From: Cookinginthedark On Behalf Of Carol Ashland via Cookinginthedark Sent: Thursday, September 3, 2020 4:34 PM To: meward1954--- via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] Hope this is not out of line I would vote no on this idea. I would further point out that doctors have said on the radio that these sweeteners like Splenda are carcinogenic. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Sep 3, 2020 11:31 AM, meward1954--- via Cookinginthedark wrote: > > I am wondering if we could have a dessert-free day once? Maybe even > once a week? > > > > I hope this is not too much out of line. But it's making me have > sugar and general junk food cravings just to look at all these > desserts, and blind person does not live by dessert alone, much as they > might want to. > Although I do not have diabetes, blind people are much > over-represented in the diabetic population. > > > > So I'm not asking to stop with these wonderful desserts, just to calm > it down perhaps a little! > > > > 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
[CnD] Sugar's Chicken Salad Sandwiches
Sugar's Chicken Salad Sandwiches Ingredients: 1 bag of baby spinach leaves About a third red onion or to taste (diced) 1sm. Green Bell Pepper (diced) 1 can of black olives (sliced) 1 cup Broccoli Florets(chopped) 2 Stalks Celery (diced) 2 cans of Chicken in a can (in water and drained ) or you can boil chicken and shred if desired-I like using the roasted chicken then shredding it. About 1 tea spoon of garlic Lemon to taste Salt & Pepper to taste Mayonnaise to taste 6 Ounce Walnuts (chopped)-optional Dried cranberries(also optional and To taste Hot sauce is optional. My Daniel likes tapa tio Directions: In a Lg. Bowl, cut up baby spinach to smaller size. Place chicken in the bolw, along with all the veggies. *To get chicken to spread evenly, shred it a bit more. unless you wish for chunks as canned chicken comes in chunks.(optional) Add mayo to the ingrediants, enough to your taste. I add about 3 to 4 serving size spoons, again according to your taste Drizzle a little lemon juice. Salt and pepper to taste * If your husband is like mine you will add some form of hot sauce, in my case Tapa tio it is!* You may serve salad in croissants or your choice of bread, or if you wish you may serve with crackers. Enjoy Sugar "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] Allie’s Jalapeno Dip
Allie’s Jalapeno Dip This is my sister-in-law’s recipe and I’ve made it several times: 2 packages cream cheese, room temp 1 cup mayo ½ cup of Parmesan Cheese 6 diced Jalapenos, seedless Topping 2 sticks butter 1 sleeve of ritz crackers For dip Combine all ingredients together Topping Melt butter and crushed ritz crackers over stove top till melted Directions Pour butter mixture on top of dip ingredients Preheat oven at 350degrees Place dip in an 8 by 11 Bake for 25-30 minutes Or till topping is crusty Enjoy Sugar "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] Hope this is not out of line
Wisely put Immigrant I appreciate that. We all come from different backgrounds some with health issues, restrictions and some of us do not so the bariety of different walks of lives, variety of different meals, desserts is wonderful Sugar “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 Immigrant via Cookinginthedark Sent: Thursday, September 3, 2020 3:05 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Hope this is not out of line I like that we can share any recipes here for any taste and lifestyle - sugary and sugar-free, meat-based and meatless, mild and spicy, from all cuisines, courses and occasions. If we start restricting ourselves because many blind people are suffering from this disease or that disease, where does it stop? We are all free to delete the threads we are not interested in. I don't bake breads or biscuits, someone else doesn't make French fries or chocolate cakes, but everyone is heard. -Original Message- From: Cookinginthedark On Behalf Of Carol Ashland via Cookinginthedark Sent: Thursday, September 3, 2020 4:34 PM To: meward1954--- via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] Hope this is not out of line I would vote no on this idea. I would further point out that doctors have said on the radio that these sweeteners like Splenda are carcinogenic. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Sep 3, 2020 11:31 AM, meward1954--- via Cookinginthedark wrote: > > I am wondering if we could have a dessert-free day once? Maybe even > once a week? > > > > I hope this is not too much out of line. But it's making me have > sugar and general junk food cravings just to look at all these > desserts, and blind person does not live by dessert alone, much as they > might want to. > Although I do not have diabetes, blind people are much > over-represented in the diabetic population. > > > > So I'm not asking to stop with these wonderful desserts, just to calm > it down perhaps a little! > > > > 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
Re: [CnD] Pie crust
I've seen that word on this list before. I think it is the pastry. Don't remember who posted it. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 6:00 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] Pie crust Hi Carol Got this form google: Rugula may refer to: Arugula, an edible plant Eruca sativa Rugelach, a Jewish pastry HTH sugar “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 Carol Ashland via Cookinginthedark Sent: Thursday, September 3, 2020 1:40 PM To: Penny Reeder via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] Pie crust What is rughula? Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Sep 3, 2020 10:18 AM, Penny Reeder via Cookinginthedark wrote: > > It is the easiest pie dough to work with, very supple, can’t be over-worked, > doesn’t get tough. You can roll scraps into balls, poke a hole in each, fill > with jam or something else and bake to make treats for the cook or waiting > children! The recipe, which also makes delicious rughula, is from Harold > Magee. > > Sent from my iPhone > > > On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark > > wrote: > > > > This is a very intriguing and interesting recipe. I'm trying to immagine > > how it would turn out with the cream cheese right in the pie dough. > > > >> On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote: > >> This is the pie crust recipe i usually use: in bowl of electric mixer, > >> combine 2 cups all-purpose flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar > >> (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream > >> cheese. When mixture forms a ball, form into 2 disks, wrap tightly and > >> refrigerate for an hour or up to one day. Roll out on lightly floured > >> surface, and proceed with recipe for double-crust pie. > >> > >> Sent from my iPhone > >> > On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark > wrote: > >>> > >>> Ah, that's nice! He'll really enjoy that dessert, and so will you. > >>> > >>> When you go to spread the cream cheese, and powdered sugar, dip your > >>> spatula in water because it's a little hard to spread. > >>> > >>> Good luck with school; been there done that. Sure makes it easier when > >>> you have a supportive partner. I'd love to hear about your experience. > >>> > On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote: > Nah, I'll make it for sweet husband. I'm going through major > homework crunch time, and he's saving my butt by doing some last > minute scanning and clean-up of a textbook so I can use it to > hopefully pass an exam. Making the dessert will give me a much-needed > stress break. > It'll be a nice way to say thank you, and I love you bunches, > too. And there are so many variations … I can't wait to try them all. > > More Later, > Dani > > > > > On 9/3/20, Linda S. via Cookinginthedark > > wrote: > > Dani: > > > > I think it will become your favorite. I would have happily > > looked for the recipe, and posted it, but ... uh well, it was already > > done. Enjoy! > > I wish someone was there to make it for you. It's a labor of > > love to make this dessert. > > > > On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: > >> Hi, Linda. > >> If you remember the quantities or can post the recipe, I'm sure > >> it will become Dani Pagador's favorite dessert too. *lol* It > >> sounds like just the ticket to get me through the rest of this > >> week. Thanks, if you can share it and don't mind doing so. > >> > >> More Later, > >> Dani > >> > >> > >> > >> On 9/2/20, Regina Marie via Cookinginthedark > >> wrote: > >>> 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.
Re: [CnD] Hope this is not out of line
Well, I would say that we all need to take into consideration what our needs are, and if reading a certain type of recipe is too tempting, maybe those who are able to see subject lines will want to avoid subjects that distress or tempt them. Karen At 11:53 AM 9/3/2020, you wrote: I don't see any problem with dessert recipes, they are just as good as any recipe. My own definition of junk food is any food that claims to be low-something - low-fat, low-cholesterol, etc., which means low-taste, and therefore worth throwing into junk. As far as diabetes, although it is a disease that results in high blood sugar, it is not caused by consuming sugar. This group shares all types of recipes, no one can say members of the group live by dessert alone. But slippery slope of regulating which kind of recipes is more welcome is dangerous. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 2:31 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Hope this is not out of line I am wondering if we could have a dessert-free day once? Maybe even once a week? I hope this is not too much out of line. But it's making me have sugar and general junk food cravings just to look at all these desserts, and blind person does not live by dessert alone, much as they might want to. Although I do not have diabetes, blind people are much over-represented in the diabetic population. So I'm not asking to stop with these wonderful desserts, just to calm it down perhaps a little! 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
Re: [CnD] Hope this is not out of line
I don’t really think an apology is necessary. I understood what you were wanting, and while I’d have to cast my vote against it I feel that you had every right to make your suggestion. When it comes to recipes and many other things, a good balance is always a good thing. So, maybe you have some favorite recipes or tips you’d like to share with us. Or, maybe you’ve been looking for something and would like to put out the word here? Sent from Mail for Windows 10 From: meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 2:59 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Hope this is not out of line Sorry, I didn't quite mean to ban anything, just maybe every once in a while talk about something that isn't sugary. But I didn't mean it to sound as harsh as it obviously did. For that, I apologize from the heart. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Thursday, September 3, 2020 4:03 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Hope this is not out of line I can't stand avocado, cucumbers or tofu. I alone am responsible for what I cook and eat. -Original Message- From: Cookinginthedark On Behalf Of Kathy Brandt via Cookinginthedark Sent: Thursday, September 3, 2020 4:55 PM To: cookinginthedark@acbradio.org Cc: Kathy Brandt Subject: Re: [CnD] Hope this is not out of line I am not into micromanagement. Anything anyone doesn’t want to read, that’s what the delete key is for. It’s not like we have desserts listed every day. It’s going to get ridiculous if we have to know let’s say we can only post breakfast items one day a week, desserts maybe once or twice a month on a particular day, etc. Next it’ll be someone’s not gonna like it there too many recipes with avocado or cucumbers or tofu. It’s not my problem or anyone else’s problem with one particular person doesn’t like something. > On Sep 3, 2020, at 2:47 PM, Immigrant via Cookinginthedark > wrote: > > I don't see any problem with dessert recipes, they are just as good as > any recipe. My own definition of junk food is any food that claims to > be low-something - low-fat, low-cholesterol, etc., which means > low-taste, and therefore worth throwing into junk. As far as diabetes, > although it is a disease that results in high blood sugar, it is not > caused by consuming sugar. This group shares all types of recipes, no > one can say members of the group live by dessert alone. But slippery > slope of regulating which kind of recipes is more welcome is dangerous. > > -Original Message- > From: Cookinginthedark On > Behalf Of > meward1954--- via Cookinginthedark > Sent: Thursday, September 3, 2020 2:31 PM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Hope this is not out of line > > I am wondering if we could have a dessert-free day once? Maybe even > once a week? > > > > I hope this is not too much out of line. But it's making me have > sugar and general junk food cravings just to look at all these > desserts, and blind person does not live by dessert alone, much as they > might want to. > Although I do not have diabetes, blind people are much > over-represented in the diabetic population. > > > > So I'm not asking to stop with these wonderful desserts, just to calm > it down perhaps a little! > > > > 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 -- This email has been checked for viruses by AVG. https://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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pie crust
Also known as rugelach. Jewish filled pastries. -Original Message- From: Cookinginthedark On Behalf Of Carol Ashland via Cookinginthedark Sent: Thursday, September 3, 2020 4:40 PM To: Penny Reeder via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] Pie crust What is rughula? Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Sep 3, 2020 10:18 AM, Penny Reeder via Cookinginthedark wrote: > > It is the easiest pie dough to work with, very supple, can’t be over-worked, > doesn’t get tough. You can roll scraps into balls, poke a hole in each, fill > with jam or something else and bake to make treats for the cook or waiting > children! The recipe, which also makes delicious rughula, is from Harold > Magee. > > Sent from my iPhone > > > On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark > > wrote: > > > > This is a very intriguing and interesting recipe. I'm trying to immagine > > how it would turn out with the cream cheese right in the pie dough. > > > >> On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote: > >> This is the pie crust recipe i usually use: in bowl of electric mixer, > >> combine 2 cups all-purpose flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar > >> (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream > >> cheese. When mixture forms a ball, form into 2 disks, wrap tightly and > >> refrigerate for an hour or up to one day. Roll out on lightly floured > >> surface, and proceed with recipe for double-crust pie. > >> > >> Sent from my iPhone > >> > On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark > wrote: > >>> > >>> Ah, that's nice! He'll really enjoy that dessert, and so will you. > >>> > >>> When you go to spread the cream cheese, and powdered sugar, dip your > >>> spatula in water because it's a little hard to spread. > >>> > >>> Good luck with school; been there done that. Sure makes it easier when > >>> you have a supportive partner. I'd love to hear about your experience. > >>> > On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote: > Nah, I'll make it for sweet husband. I'm going through major > homework crunch time, and he's saving my butt by doing some last > minute scanning and clean-up of a textbook so I can use it to > hopefully pass an exam. Making the dessert will give me a much-needed > stress break. > It'll be a nice way to say thank you, and I love you bunches, > too. And there are so many variations … I can't wait to try them all. > > More Later, > Dani > > > > > On 9/3/20, Linda S. via Cookinginthedark > > wrote: > > Dani: > > > > I think it will become your favorite. I would have happily > > looked for the recipe, and posted it, but ... uh well, it was already > > done. Enjoy! > > I wish someone was there to make it for you. It's a labor of > > love to make this dessert. > > > > On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: > >> Hi, Linda. > >> If you remember the quantities or can post the recipe, I'm sure > >> it will become Dani Pagador's favorite dessert too. *lol* It > >> sounds like just the ticket to get me through the rest of this > >> week. Thanks, if you can share it and don't mind doing so. > >> > >> More Later, > >> Dani > >> > >> > >> > >> On 9/2/20, Regina Marie via Cookinginthedark > >> wrote: > >>> 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
Re: [CnD] Hope this is not out of line
I like that we can share any recipes here for any taste and lifestyle - sugary and sugar-free, meat-based and meatless, mild and spicy, from all cuisines, courses and occasions. If we start restricting ourselves because many blind people are suffering from this disease or that disease, where does it stop? We are all free to delete the threads we are not interested in. I don't bake breads or biscuits, someone else doesn't make French fries or chocolate cakes, but everyone is heard. -Original Message- From: Cookinginthedark On Behalf Of Carol Ashland via Cookinginthedark Sent: Thursday, September 3, 2020 4:34 PM To: meward1954--- via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] Hope this is not out of line I would vote no on this idea. I would further point out that doctors have said on the radio that these sweeteners like Splenda are carcinogenic. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Sep 3, 2020 11:31 AM, meward1954--- via Cookinginthedark wrote: > > I am wondering if we could have a dessert-free day once? Maybe even > once a week? > > > > I hope this is not too much out of line. But it's making me have sugar and > general junk food cravings just to look at all these desserts, and blind > person does not live by dessert alone, much as they might want to. > Although I do not have diabetes, blind people are much over-represented in > the diabetic population. > > > > So I'm not asking to stop with these wonderful desserts, just to calm it > down perhaps a little! > > > > 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
Re: [CnD] Pie crust
Hi Carol Got this form google: Rugula may refer to: Arugula, an edible plant Eruca sativa Rugelach, a Jewish pastry HTH sugar “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 Carol Ashland via Cookinginthedark Sent: Thursday, September 3, 2020 1:40 PM To: Penny Reeder via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] Pie crust What is rughula? Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Sep 3, 2020 10:18 AM, Penny Reeder via Cookinginthedark wrote: > > It is the easiest pie dough to work with, very supple, can’t be over-worked, > doesn’t get tough. You can roll scraps into balls, poke a hole in each, fill > with jam or something else and bake to make treats for the cook or waiting > children! The recipe, which also makes delicious rughula, is from Harold > Magee. > > Sent from my iPhone > > > On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark > > wrote: > > > > This is a very intriguing and interesting recipe. I'm trying to immagine > > how it would turn out with the cream cheese right in the pie dough. > > > >> On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote: > >> This is the pie crust recipe i usually use: in bowl of electric mixer, > >> combine 2 cups all-purpose flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar > >> (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream > >> cheese. When mixture forms a ball, form into 2 disks, wrap tightly and > >> refrigerate for an hour or up to one day. Roll out on lightly floured > >> surface, and proceed with recipe for double-crust pie. > >> > >> Sent from my iPhone > >> > On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark > wrote: > >>> > >>> Ah, that's nice! He'll really enjoy that dessert, and so will you. > >>> > >>> When you go to spread the cream cheese, and powdered sugar, dip your > >>> spatula in water because it's a little hard to spread. > >>> > >>> Good luck with school; been there done that. Sure makes it easier when > >>> you have a supportive partner. I'd love to hear about your experience. > >>> > On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote: > Nah, I'll make it for sweet husband. I'm going through major > homework crunch time, and he's saving my butt by doing some last > minute scanning and clean-up of a textbook so I can use it to > hopefully pass an exam. Making the dessert will give me a much-needed > stress break. > It'll be a nice way to say thank you, and I love you bunches, > too. And there are so many variations … I can't wait to try them all. > > More Later, > Dani > > > > > On 9/3/20, Linda S. via Cookinginthedark > > wrote: > > Dani: > > > > I think it will become your favorite. I would have happily > > looked for the recipe, and posted it, but ... uh well, it was already > > done. Enjoy! > > I wish someone was there to make it for you. It's a labor of > > love to make this dessert. > > > > On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: > >> Hi, Linda. > >> If you remember the quantities or can post the recipe, I'm sure > >> it will become Dani Pagador's favorite dessert too. *lol* It > >> sounds like just the ticket to get me through the rest of this > >> week. Thanks, if you can share it and don't mind doing so. > >> > >> More Later, > >> Dani > >> > >> > >> > >> On 9/2/20, Regina Marie via Cookinginthedark > >> wrote: > >>> 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
Re: [CnD] Hope this is not out of line
Sorry, I didn't quite mean to ban anything, just maybe every once in a while talk about something that isn't sugary. But I didn't mean it to sound as harsh as it obviously did. For that, I apologize from the heart. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Thursday, September 3, 2020 4:03 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Hope this is not out of line I can't stand avocado, cucumbers or tofu. I alone am responsible for what I cook and eat. -Original Message- From: Cookinginthedark On Behalf Of Kathy Brandt via Cookinginthedark Sent: Thursday, September 3, 2020 4:55 PM To: cookinginthedark@acbradio.org Cc: Kathy Brandt Subject: Re: [CnD] Hope this is not out of line I am not into micromanagement. Anything anyone doesn’t want to read, that’s what the delete key is for. It’s not like we have desserts listed every day. It’s going to get ridiculous if we have to know let’s say we can only post breakfast items one day a week, desserts maybe once or twice a month on a particular day, etc. Next it’ll be someone’s not gonna like it there too many recipes with avocado or cucumbers or tofu. It’s not my problem or anyone else’s problem with one particular person doesn’t like something. > On Sep 3, 2020, at 2:47 PM, Immigrant via Cookinginthedark > wrote: > > I don't see any problem with dessert recipes, they are just as good as > any recipe. My own definition of junk food is any food that claims to > be low-something - low-fat, low-cholesterol, etc., which means > low-taste, and therefore worth throwing into junk. As far as diabetes, > although it is a disease that results in high blood sugar, it is not > caused by consuming sugar. This group shares all types of recipes, no > one can say members of the group live by dessert alone. But slippery > slope of regulating which kind of recipes is more welcome is dangerous. > > -Original Message- > From: Cookinginthedark On > Behalf Of > meward1954--- via Cookinginthedark > Sent: Thursday, September 3, 2020 2:31 PM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Hope this is not out of line > > I am wondering if we could have a dessert-free day once? Maybe even > once a week? > > > > I hope this is not too much out of line. But it's making me have > sugar and general junk food cravings just to look at all these > desserts, and blind person does not live by dessert alone, much as they > might want to. > Although I do not have diabetes, blind people are much > over-represented in the diabetic population. > > > > So I'm not asking to stop with these wonderful desserts, just to calm > it down perhaps a little! > > > > 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 -- This email has been checked for viruses by AVG. https://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] ROBERT REDFORD CAKE
ROBERT REDFORD CAKE This is delicious and is always a hit wherever you take it. BOTTOM CRUST One stick of soft margarine One cup of flour One cup of chopped nuts Mix together. Press in 9 x 13 pan. Bake at 350 degrees until lightly brown, about ten minutes. Cool completely. FIRST LAYER One 8 ounce package of cream cheese, soft at room temperature One cup of sugar One 8 ounce carton of cool whip Cream together cheese and sugar. Add cool whip and spread over cooled crust. SECOND LAYER One 6 ounce package of chocolate instant pudding. One 6 ounce package of vanilla instant pudding. Three cups of milk Whip together and pour over cream cheese layer. Let stand for 10 minutes. THIRD LAYER Spread with 8 ounce carton of cool whip Optional: Garnish with shaved chocolate or pecans. Refrigerate until ready to serve. NOTE: At Christmas time you may use pistachio pudding instead of chocolate. That makes it look green. Now you know why they call it Robert Redford Cake, you can't go wrong. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hope this is not out of line
Immigrant, I do agree with you. If you don't like the recipes that are posted, just delete them; that's what I do. -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Thursday, September 3, 2020 2:48 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Hope this is not out of line I don't see any problem with dessert recipes, they are just as good as any recipe. My own definition of junk food is any food that claims to be low-something - low-fat, low-cholesterol, etc., which means low-taste, and therefore worth throwing into junk. As far as diabetes, although it is a disease that results in high blood sugar, it is not caused by consuming sugar. This group shares all types of recipes, no one can say members of the group live by dessert alone. But slippery slope of regulating which kind of recipes is more welcome is dangerous. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 2:31 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Hope this is not out of line I am wondering if we could have a dessert-free day once? Maybe even once a week? I hope this is not too much out of line. But it's making me have sugar and general junk food cravings just to look at all these desserts, and blind person does not live by dessert alone, much as they might want to. Although I do not have diabetes, blind people are much over-represented in the diabetic population. So I'm not asking to stop with these wonderful desserts, just to calm it down perhaps a little! 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
Re: [CnD] Hope this is not out of line
I consider a recipe to be a blueprint. I try to stick close to it the first time, but,, after that, all bets are off. The fun is making them our own. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 4:58 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] Hope this is not out of line There are healthier substitutes.. when a recipe calls for splenda or another type of substitute that you don't wish to use, you can always sub it with which ever one you wish if you desire to. There are seveal sugar's out there and substitutes. Stevia is my own personal choice but like I said there are other's. If you wish to use regular sugar, coconut sugar, palm sugar, granulated sugar that is your choice and if you switch the sugar that the recipe calls for, it will not hurt the recipe Smile Remember there are always choices, especially if you are making a recipe, any recipe your own. HTH Happy day Sugar “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 Carol Ashland via Cookinginthedark Sent: Thursday, September 3, 2020 1:34 PM To: meward1954--- via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] Hope this is not out of line I would vote no on this idea. I would further point out that doctors have said on the radio that these sweeteners like Splenda are carcinogenic. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Sep 3, 2020 11:31 AM, meward1954--- via Cookinginthedark wrote: > > I am wondering if we could have a dessert-free day once? Maybe even > once a week? > > > > I hope this is not too much out of line. But it's making me have > sugar and general junk food cravings just to look at all these > desserts, and blind person does not live by dessert alone, much as they > might want to. > Although I do not have diabetes, blind people are much > over-represented in the diabetic population. > > > > So I'm not asking to stop with these wonderful desserts, just to calm > it down perhaps a little! > > > > 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 -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hope this is not out of line
I can't stand avocado, cucumbers or tofu. I alone am responsible for what I cook and eat. -Original Message- From: Cookinginthedark On Behalf Of Kathy Brandt via Cookinginthedark Sent: Thursday, September 3, 2020 4:55 PM To: cookinginthedark@acbradio.org Cc: Kathy Brandt Subject: Re: [CnD] Hope this is not out of line I am not into micromanagement. Anything anyone doesn’t want to read, that’s what the delete key is for. It’s not like we have desserts listed every day. It’s going to get ridiculous if we have to know let’s say we can only post breakfast items one day a week, desserts maybe once or twice a month on a particular day, etc. Next it’ll be someone’s not gonna like it there too many recipes with avocado or cucumbers or tofu. It’s not my problem or anyone else’s problem with one particular person doesn’t like something. > On Sep 3, 2020, at 2:47 PM, Immigrant via Cookinginthedark > wrote: > > I don't see any problem with dessert recipes, they are just as good as > any recipe. My own definition of junk food is any food that claims to > be low-something - low-fat, low-cholesterol, etc., which means > low-taste, and therefore worth throwing into junk. As far as diabetes, > although it is a disease that results in high blood sugar, it is not > caused by consuming sugar. This group shares all types of recipes, no > one can say members of the group live by dessert alone. But slippery > slope of regulating which kind of recipes is more welcome is dangerous. > > -Original Message- > From: Cookinginthedark On > Behalf Of > meward1954--- via Cookinginthedark > Sent: Thursday, September 3, 2020 2:31 PM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Hope this is not out of line > > I am wondering if we could have a dessert-free day once? Maybe even > once a week? > > > > I hope this is not too much out of line. But it's making me have > sugar and general junk food cravings just to look at all these > desserts, and blind person does not live by dessert alone, much as they > might want to. > Although I do not have diabetes, blind people are much > over-represented in the diabetic population. > > > > So I'm not asking to stop with these wonderful desserts, just to calm > it down perhaps a little! > > > > 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 -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hope this is not out of line
There are healthier substitutes.. when a recipe calls for splenda or another type of substitute that you don't wish to use, you can always sub it with which ever one you wish if you desire to. There are seveal sugar's out there and substitutes. Stevia is my own personal choice but like I said there are other's. If you wish to use regular sugar, coconut sugar, palm sugar, granulated sugar that is your choice and if you switch the sugar that the recipe calls for, it will not hurt the recipe Smile Remember there are always choices, especially if you are making a recipe, any recipe your own. HTH Happy day Sugar “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 Carol Ashland via Cookinginthedark Sent: Thursday, September 3, 2020 1:34 PM To: meward1954--- via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] Hope this is not out of line I would vote no on this idea. I would further point out that doctors have said on the radio that these sweeteners like Splenda are carcinogenic. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Sep 3, 2020 11:31 AM, meward1954--- via Cookinginthedark wrote: > > I am wondering if we could have a dessert-free day once? Maybe even > once a week? > > > > I hope this is not too much out of line. But it's making me have sugar and > general junk food cravings just to look at all these desserts, and blind > person does not live by dessert alone, much as they might want to. > Although I do not have diabetes, blind people are much over-represented in > the diabetic population. > > > > So I'm not asking to stop with these wonderful desserts, just to calm it > down perhaps a little! > > > > 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
Re: [CnD] Hope this is not out of line
I am not into micromanagement. Anything anyone doesn’t want to read, that’s what the delete key is for. It’s not like we have desserts listed every day. It’s going to get ridiculous if we have to know let’s say we can only post breakfast items one day a week, desserts maybe once or twice a month on a particular day, etc. Next it’ll be someone’s not gonna like it there too many recipes with avocado or cucumbers or tofu. It’s not my problem or anyone else’s problem with one particular person doesn’t like something. > On Sep 3, 2020, at 2:47 PM, Immigrant via Cookinginthedark > wrote: > > I don't see any problem with dessert recipes, they are just as good as any > recipe. My own definition of junk food is any food that claims to be > low-something - low-fat, low-cholesterol, etc., which means low-taste, and > therefore worth throwing into junk. As far as diabetes, although it is a > disease that results in high blood sugar, it is not caused by consuming > sugar. This group shares all types of recipes, no one can say members of the > group live by dessert alone. But slippery slope of regulating which kind of > recipes is more welcome is dangerous. > > -Original Message- > From: Cookinginthedark On Behalf Of > meward1954--- via Cookinginthedark > Sent: Thursday, September 3, 2020 2:31 PM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Hope this is not out of line > > I am wondering if we could have a dessert-free day once? Maybe even once a > week? > > > > I hope this is not too much out of line. But it's making me have sugar and > general junk food cravings just to look at all these desserts, and blind > person does not live by dessert alone, much as they might want to. > Although I do not have diabetes, blind people are much over-represented in > the diabetic population. > > > > So I'm not asking to stop with these wonderful desserts, just to calm it > down perhaps a little! > > > > 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
Re: [CnD] Pie crust
What is rughula? Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Sep 3, 2020 10:18 AM, Penny Reeder via Cookinginthedark wrote: > > It is the easiest pie dough to work with, very supple, can’t be over-worked, > doesn’t get tough. You can roll scraps into balls, poke a hole in each, fill > with jam or something else and bake to make treats for the cook or waiting > children! The recipe, which also makes delicious rughula, is from Harold > Magee. > > Sent from my iPhone > > > On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark > > wrote: > > > > This is a very intriguing and interesting recipe. I'm trying to immagine > > how it would turn out with the cream cheese right in the pie dough. > > > >> On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote: > >> This is the pie crust recipe i usually use: in bowl of electric mixer, > >> combine 2 cups all-purpose flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar > >> (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream > >> cheese. When mixture forms a ball, form into 2 disks, wrap tightly and > >> refrigerate for an hour or up to one day. Roll out on lightly floured > >> surface, and proceed with recipe for double-crust pie. > >> > >> Sent from my iPhone > >> > On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark > wrote: > >>> > >>> Ah, that's nice! He'll really enjoy that dessert, and so will you. > >>> > >>> When you go to spread the cream cheese, and powdered sugar, dip your > >>> spatula in water because it's a little hard to spread. > >>> > >>> Good luck with school; been there done that. Sure makes it easier when > >>> you have a supportive partner. I'd love to hear about your experience. > >>> > On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote: > Nah, I'll make it for sweet husband. I'm going through major homework > crunch time, and he's saving my butt by doing some last minute > scanning and clean-up of a textbook so I can use it to hopefully pass > an exam. Making the dessert will give me a much-needed stress break. > It'll be a nice way to say thank you, and I love you bunches, too. And > there are so many variations … I can't wait to try them all. > > More Later, > Dani > > > > > On 9/3/20, Linda S. via Cookinginthedark > > wrote: > > Dani: > > > > I think it will become your favorite. I would have happily looked for > > the recipe, and posted it, but ... uh well, it was already done. Enjoy! > > I wish someone was there to make it for you. It's a labor of love to > > make this dessert. > > > > On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: > >> Hi, Linda. > >> If you remember the quantities or can post the recipe, I'm sure it > >> will become Dani Pagador's favorite dessert too. *lol* It sounds like > >> just the ticket to get me through the rest of this week. Thanks, if > >> you can share it and don't mind doing so. > >> > >> More Later, > >> Dani > >> > >> > >> > >> On 9/2/20, Regina Marie via Cookinginthedark > >> wrote: > >>> 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/cookinginthed
Re: [CnD] Hope this is not out of line
I would vote no on this idea. I would further point out that doctors have said on the radio that these sweeteners like Splenda are carcinogenic. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Sep 3, 2020 11:31 AM, meward1954--- via Cookinginthedark wrote: > > I am wondering if we could have a dessert-free day once? Maybe even once a > week? > > > > I hope this is not too much out of line. But it's making me have sugar and > general junk food cravings just to look at all these desserts, and blind > person does not live by dessert alone, much as they might want to. > Although I do not have diabetes, blind people are much over-represented in > the diabetic population. > > > > So I'm not asking to stop with these wonderful desserts, just to calm it > down perhaps a little! > > > > 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
[CnD] Pumpkin Spiced Coffee Recipe dishing up nutrition
Pumpkin Spiced Coffee Recipe dishing up nutrition | Sugar-Free Makes 1 serving | Gluten free and dairy free Step 1 1 cup coffee a couple drops stevia clear 1 Tbsp full fat coconut milk 1 dash pumpkin pie spice Directions: Combine ingredients in a mug, enjoy! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Robert Redford Recipe - Food.com
For this recipe, we also used to use sugar-free pudding and sugar-free Kool Whip. On 9/3/2020 11:34 AM, Immigrant via Cookinginthedark wrote: The recipe says 1 and a half cups of flour, and anywhere between 1/2 and 1 cup butter. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 1:11 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Robert Redford Recipe - Food.com So I guess this means you can choose either 1/2 or 1 cup of each of those, the butter and the flour. I've never seen a recipe quite like that. Thanks for clarifying. -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Thursday, September 3, 2020 12:03 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Robert Redford Recipe - Food.com 1/2 to 1 cup butter, and 1-1/2 cups flour. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 12:06 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Robert Redford Recipe - Food.com Hello. The Robert Redford recipe from Food.com is confusing. I can't tell how much butter or flour to use. Is it a half cup or a cup and a half? Something is going on with the symbols as they translate. Thanks. -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Thursday, September 3, 2020 9:05 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Robert Redford Recipe - Food.com Robert Redford Recipe - Food.com READY IN: 35mins Ingredients: 1⁄2 - 1 cup butter 1 1⁄2 cups flour 1 cup pecans, chopped 1 large cream cheese 1 cup confectioners' sugar 1 cup peanut butter 1 (3 1/2 ounce) box vanilla pudding mix 1 (3 1/2 ounce) box chocolate pudding mix 3 cups milk 1 cup Cool Whip Garnish additional Cool Whip nuts, and chocolate DIRECTIONS Melt butter; mix with flour and press into baking pan. Pour pecans over and press down. Bake 15 minutes at 350 degrees Fahrenheit. Cool. Mix cream cheese with confectioners' sugar and peanut butter. Mix well. Pour over crust. Mix vanilla and chocolate pudding mixes with the milk and Cool Whip. Beat well. Pour over peanut butter layer. Garnish with additional Cool Whip. Sprinkle with nuts and chocolate as desired. ___ 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] CINNAMON SNACK MIX
Awesome tip sugar “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 diane.fann7--- via Cookinginthedark Sent: Thursday, September 3, 2020 11:45 AM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] CINNAMON SNACK MIX A friend recommended date sugar. I put it in hot tea and found out it doze better dissolved in a little hot liquid first. I was happy with the sweetness level and taste. Ok, all that is to say it comes in a liquid form, which I plan to get when I can. -Original Message- From: Cookinginthedark On Behalf Of Cheryl via Cookinginthedark Sent: Thursday, September 3, 2020 11:28 AM To: cookinginthedark@acbradio.org Cc: Cheryl <1961...@gmail.com> Subject: Re: [CnD] CINNAMON SNACK MIX Any suggestions for agave substitutions? Thanks. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Wednesday, September 2, 2020 7:43 PM To: CND List Cc: Sugar Lopez Subject: [CnD] CINNAMON SNACK MIX 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://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] Blueberry Torte Dessert-DB
Blueberry Torte Dessert-DB From Diabetic Gourmet Magazine / https://diabeticgourmet.com Recipe Yield: 6 (1 Serving = 1/2 cup) Servings Ingredients 3 eggs, separated 1 tbsp sugar 1/3 cup ground almonds 2-1/2 cup fresh blueberries 2 tsp cornstarch 1/2 cup whipping cream 1 tsp sugar substitute 1/2 cup vanilla yogurt Directions Beat egg yolks and sugar until light. Add almonds. Beat egg whites until stiff. Fold egg whites into egg yolk mixture. Line a 13 x 9 inch baking pan with waxed paper. Pour batter into the pan. Bake in a 325F oven for 12 to 15 minutes. Remove from the pan and cool. Cut into small squares. To make blueberry sauce, puree 1/2 cup blueberries in a food processor or blender. Dissolve cornstarch in cream. Cook cream, remaining blueberries, and blueberry puree over low heat until thickened, about 5 minutes. Cool. Stir in sugar substitute. To serve, line a serving dish with 1/2 of blueberry sauce; arrange cake squares over blueberry sauce. Top with remaining sauce. Spoon on yogurt. Serve immediately. Nutritional Information Per Serving: Calories: 177 Fat: 10 grams Sodium: 357 milligrams Protein: 8 grams Carbohydrates: 14 grams Diabetic Exchanges: 1 Skim Milk; 2 Fat "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] Hope this is not out of line
I don't see any problem with dessert recipes, they are just as good as any recipe. My own definition of junk food is any food that claims to be low-something - low-fat, low-cholesterol, etc., which means low-taste, and therefore worth throwing into junk. As far as diabetes, although it is a disease that results in high blood sugar, it is not caused by consuming sugar. This group shares all types of recipes, no one can say members of the group live by dessert alone. But slippery slope of regulating which kind of recipes is more welcome is dangerous. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 2:31 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Hope this is not out of line I am wondering if we could have a dessert-free day once? Maybe even once a week? I hope this is not too much out of line. But it's making me have sugar and general junk food cravings just to look at all these desserts, and blind person does not live by dessert alone, much as they might want to. Although I do not have diabetes, blind people are much over-represented in the diabetic population. So I'm not asking to stop with these wonderful desserts, just to calm it down perhaps a little! 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] CINNAMON SNACK MIX
A friend recommended date sugar. I put it in hot tea and found out it doze better dissolved in a little hot liquid first. I was happy with the sweetness level and taste. Ok, all that is to say it comes in a liquid form, which I plan to get when I can. -Original Message- From: Cookinginthedark On Behalf Of Cheryl via Cookinginthedark Sent: Thursday, September 3, 2020 11:28 AM To: cookinginthedark@acbradio.org Cc: Cheryl <1961...@gmail.com> Subject: Re: [CnD] CINNAMON SNACK MIX Any suggestions for agave substitutions? Thanks. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Wednesday, September 2, 2020 7:43 PM To: CND List Cc: Sugar Lopez Subject: [CnD] CINNAMON SNACK MIX 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Robert Redford Recipe - Food.com
The recipe says 1 and a half cups of flour, and anywhere between 1/2 and 1 cup butter. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 1:11 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Robert Redford Recipe - Food.com So I guess this means you can choose either 1/2 or 1 cup of each of those, the butter and the flour. I've never seen a recipe quite like that. Thanks for clarifying. -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Thursday, September 3, 2020 12:03 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Robert Redford Recipe - Food.com 1/2 to 1 cup butter, and 1-1/2 cups flour. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 12:06 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Robert Redford Recipe - Food.com Hello. The Robert Redford recipe from Food.com is confusing. I can't tell how much butter or flour to use. Is it a half cup or a cup and a half? Something is going on with the symbols as they translate. Thanks. -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Thursday, September 3, 2020 9:05 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Robert Redford Recipe - Food.com Robert Redford Recipe - Food.com READY IN: 35mins Ingredients: 1⁄2 - 1 cup butter 1 1⁄2 cups flour 1 cup pecans, chopped 1 large cream cheese 1 cup confectioners' sugar 1 cup peanut butter 1 (3 1/2 ounce) box vanilla pudding mix 1 (3 1/2 ounce) box chocolate pudding mix 3 cups milk 1 cup Cool Whip Garnish additional Cool Whip nuts, and chocolate DIRECTIONS Melt butter; mix with flour and press into baking pan. Pour pecans over and press down. Bake 15 minutes at 350 degrees Fahrenheit. Cool. Mix cream cheese with confectioners' sugar and peanut butter. Mix well. Pour over crust. Mix vanilla and chocolate pudding mixes with the milk and Cool Whip. Beat well. Pour over peanut butter layer. Garnish with additional Cool Whip. Sprinkle with nuts and chocolate as desired. ___ 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
[CnD] Hope this is not out of line
I am wondering if we could have a dessert-free day once? Maybe even once a week? I hope this is not too much out of line. But it's making me have sugar and general junk food cravings just to look at all these desserts, and blind person does not live by dessert alone, much as they might want to. Although I do not have diabetes, blind people are much over-represented in the diabetic population. So I'm not asking to stop with these wonderful desserts, just to calm it down perhaps a little! Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Potbelly's Oatmeal Chocolate Chip Cookies
Oh, I weigh a ton because of Marilyn, Sugar, and Helen. Glad it's not just me who gains weight by simply reading recipes. It could actually be two tons, since Marilyn double posts to another list I'm on. On 9/3/20, Linda S. via Cookinginthedark wrote: > Oh yum! Just gained another 20lbs reading this recipe. lol > > On 9/3/2020 8:46 AM, Dani Pagador via Cookinginthedark wrote: >> New favorite cookie recipe. Of course I tweaked it. My notes below. If >> I had to choose only one cookie to bake and eat for the rest of my >> life, it'd be this one!!! >> >> >> Potbelly's Oatmeal Chocolate Chip Cookies >> From Bella Ritter >> >> Cream together: >> 1 c. packed brown sugar >> 1 c. white sugar >> 2 sticks softened butter >> >> Add in: >> 2 eggs, beaten >> 2 tsp. vanilla >> >> Combine: >> 2 c. flour >> 1-1/2 tsp. baking soda >> 1 tsp. Kosher salt >> 2-1/2 cups oats >> >> Combine dry with wet a cup at a time, mixing well. Mix in 1-1/2 cups >> semisweet chocolate chips. >> >> After dough gets mixed, refrigerate to make forming easier. >> >> Bake at 350 for 20 mins. >> >> >> Wet ingredients: I use unsalted butter. Increase vanilla to 1 Tbsp. >> Add 1/4 tsp. lemon juice. >> >> Dry ingredients: Increased salt to 1-1/4 tsps. Kosher because I use >> unsalted butter. Added 1 tsp. cinnamon, and 3Tbsp plus 1/3 tsp. dark >> cocoa powder. Used 2 c. oatmeal and added 1/2 c. sesame seeds. Used >> fork to mix dry ingredients initially, then used my hands to make sure >> things were distributed and all the lumps were out of the cocoa and >> baking soda. >> Used whole bag of chips. >> Used rounded Tbsp to measure cookies; each cookie was just over 1 >> Tbsp. I think I got 40 cookies. >> Baked a dozen at 375 for 11 mins, turning baking sheet halfway >> through. Froze remainder. Need to add 1 minute to baking time if >> cookies come from freezer. >> >> These come out crispy around the edges, but chewy in the center. The >> Kosher salt gives these a nice sweet-salty flavor with each bite, and >> the sesame seed and chocolate combo taste like peanut butter. I can't >> keep my hands off the cookies!!! Not good. Not good at all!! >> ___ >> 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] CINNAMON SNACK MIX
Hi It should be a liquid form of substitute. If you don't care for the sugar intake, try a light corn syrup or maple syrup. HTH Sugar “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 Cheryl via Cookinginthedark Sent: Thursday, September 3, 2020 8:28 AM To: cookinginthedark@acbradio.org Cc: Cheryl <1961...@gmail.com> Subject: Re: [CnD] CINNAMON SNACK MIX Any suggestions for agave substitutions? Thanks. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Wednesday, September 2, 2020 7:43 PM To: CND List Cc: Sugar Lopez Subject: [CnD] CINNAMON SNACK MIX 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 ___ 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] Diabetic-Friendly-Apple Cinnamon Muffins
Diabetic-Friendly-Apple Cinnamon Muffins From Diabetic Gourmet Magazine / https://diabeticgourmet.com Recipe Yield: 12 Servings Ingredients 1-1/4 cup oat bran cereal; uncooked 1 cup whole wheat flour 2 tsp ground cinnamon 1 tsp baking powder 3/4 tsp baking soda 1/2 tsp salt 3/4 cup unsweetened applesauce 1 cup apple, peeled, cored, diced 1/2 cup honey 1/2 cup vegetable oil 1 egg 1 tsp pure vanilla extract Directions Preheat oven to 375F. Coat 12 medium-size cups with vegetables oil or line with paper baking cups. In a medium bowl combine oat bran cereal, flour, cinnamon, baking powder, soda, and salt. In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients; mix well. Stir in apple. Fill prepared muffin cup almost full. Bake 15-20 minutes or until golden brown. Serve warm. Nutritional Information Per Serving: Calories: 160 Fat: 7 grams Protein: 3 grams Carbohydrates: 22 grams Diabetic Exchanges: 1 Starch/Bread; 1 Fat; 1/2 Fruit "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
I think this is almost like a Danish pastry kind of dough? I might try this recipe this week end. I asked my husband if there would be a pie that he might like to try, and he said "blackberry." Not sure how he came up with that answer, but o.k., so blackberry it is. And, I think we'll try this recipe for the crust. Thanks. On 9/3/2020 10:18 AM, Penny Reeder via Cookinginthedark wrote: It is the easiest pie dough to work with, very supple, can’t be over-worked, doesn’t get tough. You can roll scraps into balls, poke a hole in each, fill with jam or something else and bake to make treats for the cook or waiting children! The recipe, which also makes delicious rughula, is from Harold Magee. Sent from my iPhone On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark wrote: This is a very intriguing and interesting recipe. I'm trying to immagine how it would turn out with the cream cheese right in the pie dough. On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote: This is the pie crust recipe i usually use: in bowl of electric mixer, combine 2 cups all-purpose flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream cheese. When mixture forms a ball, form into 2 disks, wrap tightly and refrigerate for an hour or up to one day. Roll out on lightly floured surface, and proceed with recipe for double-crust pie. Sent from my iPhone On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark wrote: Ah, that's nice! He'll really enjoy that dessert, and so will you. When you go to spread the cream cheese, and powdered sugar, dip your spatula in water because it's a little hard to spread. Good luck with school; been there done that. Sure makes it easier when you have a supportive partner. I'd love to hear about your experience. On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote: Nah, I'll make it for sweet husband. I'm going through major homework crunch time, and he's saving my butt by doing some last minute scanning and clean-up of a textbook so I can use it to hopefully pass an exam. Making the dessert will give me a much-needed stress break. It'll be a nice way to say thank you, and I love you bunches, too. And there are so many variations … I can't wait to try them all. More Later, Dani On 9/3/20, Linda S. via Cookinginthedark wrote: Dani: I think it will become your favorite. I would have happily looked for the recipe, and posted it, but ... uh well, it was already done. Enjoy! I wish someone was there to make it for you. It's a labor of love to make this dessert. On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: Hi, Linda. If you remember the quantities or can post the recipe, I'm sure it will become Dani Pagador's favorite dessert too. *lol* It sounds like just the ticket to get me through the rest of this week. Thanks, if you can share it and don't mind doing so. More Later, Dani On 9/2/20, Regina Marie via Cookinginthedark wrote: 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 ___ 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
It is the easiest pie dough to work with, very supple, can’t be over-worked, doesn’t get tough. You can roll scraps into balls, poke a hole in each, fill with jam or something else and bake to make treats for the cook or waiting children! The recipe, which also makes delicious rughula, is from Harold Magee. Sent from my iPhone > On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark > wrote: > > This is a very intriguing and interesting recipe. I'm trying to immagine how > it would turn out with the cream cheese right in the pie dough. > >> On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote: >> This is the pie crust recipe i usually use: in bowl of electric mixer, >> combine 2 cups all-purpose flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar >> (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream >> cheese. When mixture forms a ball, form into 2 disks, wrap tightly and >> refrigerate for an hour or up to one day. Roll out on lightly floured >> surface, and proceed with recipe for double-crust pie. >> >> Sent from my iPhone >> On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark wrote: >>> >>> Ah, that's nice! He'll really enjoy that dessert, and so will you. >>> >>> When you go to spread the cream cheese, and powdered sugar, dip your >>> spatula in water because it's a little hard to spread. >>> >>> Good luck with school; been there done that. Sure makes it easier when you >>> have a supportive partner. I'd love to hear about your experience. >>> On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote: Nah, I'll make it for sweet husband. I'm going through major homework crunch time, and he's saving my butt by doing some last minute scanning and clean-up of a textbook so I can use it to hopefully pass an exam. Making the dessert will give me a much-needed stress break. It'll be a nice way to say thank you, and I love you bunches, too. And there are so many variations … I can't wait to try them all. More Later, Dani > On 9/3/20, Linda S. via Cookinginthedark > wrote: > Dani: > > I think it will become your favorite. I would have happily looked for > the recipe, and posted it, but ... uh well, it was already done. Enjoy! > I wish someone was there to make it for you. It's a labor of love to > make this dessert. > > On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: >> Hi, Linda. >> If you remember the quantities or can post the recipe, I'm sure it >> will become Dani Pagador's favorite dessert too. *lol* It sounds like >> just the ticket to get me through the rest of this week. Thanks, if >> you can share it and don't mind doing so. >> >> More Later, >> Dani >> >> >> >> On 9/2/20, Regina Marie via Cookinginthedark >> wrote: >>> 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 >>> >> ___ >> 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] Robert Redford Recipe - Food.com
So I guess this means you can choose either 1/2 or 1 cup of each of those, the butter and the flour. I've never seen a recipe quite like that. Thanks for clarifying. -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Thursday, September 3, 2020 12:03 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Robert Redford Recipe - Food.com 1/2 to 1 cup butter, and 1-1/2 cups flour. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 12:06 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Robert Redford Recipe - Food.com Hello. The Robert Redford recipe from Food.com is confusing. I can't tell how much butter or flour to use. Is it a half cup or a cup and a half? Something is going on with the symbols as they translate. Thanks. -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Thursday, September 3, 2020 9:05 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Robert Redford Recipe - Food.com Robert Redford Recipe - Food.com READY IN: 35mins Ingredients: 1⁄2 - 1 cup butter 1 1⁄2 cups flour 1 cup pecans, chopped 1 large cream cheese 1 cup confectioners' sugar 1 cup peanut butter 1 (3 1/2 ounce) box vanilla pudding mix 1 (3 1/2 ounce) box chocolate pudding mix 3 cups milk 1 cup Cool Whip Garnish additional Cool Whip nuts, and chocolate DIRECTIONS Melt butter; mix with flour and press into baking pan. Pour pecans over and press down. Bake 15 minutes at 350 degrees Fahrenheit. Cool. Mix cream cheese with confectioners' sugar and peanut butter. Mix well. Pour over crust. Mix vanilla and chocolate pudding mixes with the milk and Cool Whip. Beat well. Pour over peanut butter layer. Garnish with additional Cool Whip. Sprinkle with nuts and chocolate as desired. ___ 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] Robert Redford Recipe - Food.com
1/2 to 1 cup butter, and 1-1/2 cups flour. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 12:06 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Robert Redford Recipe - Food.com Hello. The Robert Redford recipe from Food.com is confusing. I can't tell how much butter or flour to use. Is it a half cup or a cup and a half? Something is going on with the symbols as they translate. Thanks. -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Thursday, September 3, 2020 9:05 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Robert Redford Recipe - Food.com Robert Redford Recipe - Food.com READY IN: 35mins Ingredients: 1⁄2 - 1 cup butter 1 1⁄2 cups flour 1 cup pecans, chopped 1 large cream cheese 1 cup confectioners' sugar 1 cup peanut butter 1 (3 1/2 ounce) box vanilla pudding mix 1 (3 1/2 ounce) box chocolate pudding mix 3 cups milk 1 cup Cool Whip Garnish additional Cool Whip nuts, and chocolate DIRECTIONS Melt butter; mix with flour and press into baking pan. Pour pecans over and press down. Bake 15 minutes at 350 degrees Fahrenheit. Cool. Mix cream cheese with confectioners' sugar and peanut butter. Mix well. Pour over crust. Mix vanilla and chocolate pudding mixes with the milk and Cool Whip. Beat well. Pour over peanut butter layer. Garnish with additional Cool Whip. Sprinkle with nuts and chocolate as desired. ___ 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] Robert Redford Recipe - Food.com
Hi the fraction is just saing half, so it would be 1/2 cup “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 meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 9:06 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Robert Redford Recipe - Food.com Hello. The Robert Redford recipe from Food.com is confusing. I can't tell how much butter or flour to use. Is it a half cup or a cup and a half? Something is going on with the symbols as they translate. Thanks. -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Thursday, September 3, 2020 9:05 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Robert Redford Recipe - Food.com Robert Redford Recipe - Food.com READY IN: 35mins Ingredients: 1⁄2 - 1 cup butter 1 1⁄2 cups flour 1 cup pecans, chopped 1 large cream cheese 1 cup confectioners' sugar 1 cup peanut butter 1 (3 1/2 ounce) box vanilla pudding mix 1 (3 1/2 ounce) box chocolate pudding mix 3 cups milk 1 cup Cool Whip Garnish additional Cool Whip nuts, and chocolate DIRECTIONS Melt butter; mix with flour and press into baking pan. Pour pecans over and press down. Bake 15 minutes at 350 degrees Fahrenheit. Cool. Mix cream cheese with confectioners' sugar and peanut butter. Mix well. Pour over crust. Mix vanilla and chocolate pudding mixes with the milk and Cool Whip. Beat well. Pour over peanut butter layer. Garnish with additional Cool Whip. Sprinkle with nuts and chocolate as desired. ___ 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] ROBERT REDFORD'S 4 LAYER DESSERT
Sm. is usually an abbreviation for small, so if there are two or more sizes of pudding, the recipe is calling for a small package. A stick of butter is 4 ounces, or about 115 grams. -Original Message- From: Cookinginthedark On Behalf Of Samuel Wilkins via Cookinginthedark Sent: Thursday, September 3, 2020 10:09 AM To: cookinginthedark@acbradio.org Cc: Samuel Wilkins Subject: Re: [CnD] ROBERT REDFORD'S 4 LAYER DESSERT What does the SM stand for? And when you say one stick of butter, how much is that, as I normally have butter in blocks. On 03/09/2020 14:54, Linda S. via Cookinginthedark wrote: > Wow, what a way to start the day! Amazing. Thanks, I would have never > thought this recipe could be found. It's been so long ago since I > taught, and since we made this, but this recipe is really really good > and decadent! Yum! > > On 9/3/2020 6:31 AM, Marilyn Pennington via Cookinginthedark wrote: >> ROBERT REDFORD'S 4 LAYER DESSERT >> >> >> 1 c. flour >> >> 1 stick butter >> >> 1/2 c. chopped pecans >> >> 8 oz. cream cheese >> >> 1 c. powdered sugar >> >> 1 c. Cool Whip >> >> 2 sm. instant chocolate pudding >> >> 3 c. cold milk >> >> >> Mix first three ingredients together and bake 20 minutes at 350 >> degrees in 13"x9" pan. >> >> >> Cream the powdered sugar with cream cheese and Cool Whip. Spread on >> baked >> crust. Whip the pudding with the cold milk and spread on next. Top >> with more >> Cool >> >> Whip. Enjoy. >> >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark -- Regards, Samuel Wilkins ___ 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
This is a very intriguing and interesting recipe. I'm trying to immagine how it would turn out with the cream cheese right in the pie dough. On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote: This is the pie crust recipe i usually use: in bowl of electric mixer, combine 2 cups all-purpose flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream cheese. When mixture forms a ball, form into 2 disks, wrap tightly and refrigerate for an hour or up to one day. Roll out on lightly floured surface, and proceed with recipe for double-crust pie. Sent from my iPhone On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark wrote: Ah, that's nice! He'll really enjoy that dessert, and so will you. When you go to spread the cream cheese, and powdered sugar, dip your spatula in water because it's a little hard to spread. Good luck with school; been there done that. Sure makes it easier when you have a supportive partner. I'd love to hear about your experience. On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote: Nah, I'll make it for sweet husband. I'm going through major homework crunch time, and he's saving my butt by doing some last minute scanning and clean-up of a textbook so I can use it to hopefully pass an exam. Making the dessert will give me a much-needed stress break. It'll be a nice way to say thank you, and I love you bunches, too. And there are so many variations … I can't wait to try them all. More Later, Dani On 9/3/20, Linda S. via Cookinginthedark wrote: Dani: I think it will become your favorite. I would have happily looked for the recipe, and posted it, but ... uh well, it was already done. Enjoy! I wish someone was there to make it for you. It's a labor of love to make this dessert. On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: Hi, Linda. If you remember the quantities or can post the recipe, I'm sure it will become Dani Pagador's favorite dessert too. *lol* It sounds like just the ticket to get me through the rest of this week. Thanks, if you can share it and don't mind doing so. More Later, Dani On 9/2/20, Regina Marie via Cookinginthedark wrote: 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 ___ 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] Pie crust
This is the pie crust recipe i usually use: in bowl of electric mixer, combine 2 cups all-purpose flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream cheese. When mixture forms a ball, form into 2 disks, wrap tightly and refrigerate for an hour or up to one day. Roll out on lightly floured surface, and proceed with recipe for double-crust pie. Sent from my iPhone > On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark > wrote: > > Ah, that's nice! He'll really enjoy that dessert, and so will you. > > When you go to spread the cream cheese, and powdered sugar, dip your spatula > in water because it's a little hard to spread. > > Good luck with school; been there done that. Sure makes it easier when you > have a supportive partner. I'd love to hear about your experience. > >> On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote: >> Nah, I'll make it for sweet husband. I'm going through major homework >> crunch time, and he's saving my butt by doing some last minute >> scanning and clean-up of a textbook so I can use it to hopefully pass >> an exam. Making the dessert will give me a much-needed stress break. >> It'll be a nice way to say thank you, and I love you bunches, too. And >> there are so many variations … I can't wait to try them all. >> >> More Later, >> Dani >> >> >> >>> On 9/3/20, Linda S. via Cookinginthedark >>> wrote: >>> Dani: >>> >>> I think it will become your favorite. I would have happily looked for >>> the recipe, and posted it, but ... uh well, it was already done. Enjoy! >>> I wish someone was there to make it for you. It's a labor of love to >>> make this dessert. >>> >>> On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: Hi, Linda. If you remember the quantities or can post the recipe, I'm sure it will become Dani Pagador's favorite dessert too. *lol* It sounds like just the ticket to get me through the rest of this week. Thanks, if you can share it and don't mind doing so. More Later, Dani On 9/2/20, Regina Marie via Cookinginthedark wrote: > 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 > ___ 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] Robert Redford Recipe - Food.com
Hello. The Robert Redford recipe from Food.com is confusing. I can't tell how much butter or flour to use. Is it a half cup or a cup and a half? Something is going on with the symbols as they translate. Thanks. -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Thursday, September 3, 2020 9:05 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Robert Redford Recipe - Food.com Robert Redford Recipe - Food.com READY IN: 35mins Ingredients: 1⁄2 - 1 cup butter 1 1⁄2 cups flour 1 cup pecans, chopped 1 large cream cheese 1 cup confectioners' sugar 1 cup peanut butter 1 (3 1/2 ounce) box vanilla pudding mix 1 (3 1/2 ounce) box chocolate pudding mix 3 cups milk 1 cup Cool Whip Garnish additional Cool Whip nuts, and chocolate DIRECTIONS Melt butter; mix with flour and press into baking pan. Pour pecans over and press down. Bake 15 minutes at 350 degrees Fahrenheit. Cool. Mix cream cheese with confectioners' sugar and peanut butter. Mix well. Pour over crust. Mix vanilla and chocolate pudding mixes with the milk and Cool Whip. Beat well. Pour over peanut butter layer. Garnish with additional Cool Whip. Sprinkle with nuts and chocolate as desired. ___ 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] Potbelly's Oatmeal Chocolate Chip Cookies
Oh yum! Just gained another 20lbs reading this recipe. lol On 9/3/2020 8:46 AM, Dani Pagador via Cookinginthedark wrote: New favorite cookie recipe. Of course I tweaked it. My notes below. If I had to choose only one cookie to bake and eat for the rest of my life, it'd be this one!!! Potbelly's Oatmeal Chocolate Chip Cookies From Bella Ritter Cream together: 1 c. packed brown sugar 1 c. white sugar 2 sticks softened butter Add in: 2 eggs, beaten 2 tsp. vanilla Combine: 2 c. flour 1-1/2 tsp. baking soda 1 tsp. Kosher salt 2-1/2 cups oats Combine dry with wet a cup at a time, mixing well. Mix in 1-1/2 cups semisweet chocolate chips. After dough gets mixed, refrigerate to make forming easier. Bake at 350 for 20 mins. Wet ingredients: I use unsalted butter. Increase vanilla to 1 Tbsp. Add 1/4 tsp. lemon juice. Dry ingredients: Increased salt to 1-1/4 tsps. Kosher because I use unsalted butter. Added 1 tsp. cinnamon, and 3Tbsp plus 1/3 tsp. dark cocoa powder. Used 2 c. oatmeal and added 1/2 c. sesame seeds. Used fork to mix dry ingredients initially, then used my hands to make sure things were distributed and all the lumps were out of the cocoa and baking soda. Used whole bag of chips. Used rounded Tbsp to measure cookies; each cookie was just over 1 Tbsp. I think I got 40 cookies. Baked a dozen at 375 for 11 mins, turning baking sheet halfway through. Froze remainder. Need to add 1 minute to baking time if cookies come from freezer. These come out crispy around the edges, but chewy in the center. The Kosher salt gives these a nice sweet-salty flavor with each bite, and the sesame seed and chocolate combo taste like peanut butter. I can't keep my hands off the cookies!!! Not good. Not good at all!! ___ 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] Potbelly's Oatmeal Chocolate Chip Cookies
New favorite cookie recipe. Of course I tweaked it. My notes below. If I had to choose only one cookie to bake and eat for the rest of my life, it'd be this one!!! Potbelly's Oatmeal Chocolate Chip Cookies >From Bella Ritter Cream together: 1 c. packed brown sugar 1 c. white sugar 2 sticks softened butter Add in: 2 eggs, beaten 2 tsp. vanilla Combine: 2 c. flour 1-1/2 tsp. baking soda 1 tsp. Kosher salt 2-1/2 cups oats Combine dry with wet a cup at a time, mixing well. Mix in 1-1/2 cups semisweet chocolate chips. After dough gets mixed, refrigerate to make forming easier. Bake at 350 for 20 mins. Wet ingredients: I use unsalted butter. Increase vanilla to 1 Tbsp. Add 1/4 tsp. lemon juice. Dry ingredients: Increased salt to 1-1/4 tsps. Kosher because I use unsalted butter. Added 1 tsp. cinnamon, and 3Tbsp plus 1/3 tsp. dark cocoa powder. Used 2 c. oatmeal and added 1/2 c. sesame seeds. Used fork to mix dry ingredients initially, then used my hands to make sure things were distributed and all the lumps were out of the cocoa and baking soda. Used whole bag of chips. Used rounded Tbsp to measure cookies; each cookie was just over 1 Tbsp. I think I got 40 cookies. Baked a dozen at 375 for 11 mins, turning baking sheet halfway through. Froze remainder. Need to add 1 minute to baking time if cookies come from freezer. These come out crispy around the edges, but chewy in the center. The Kosher salt gives these a nice sweet-salty flavor with each bite, and the sesame seed and chocolate combo taste like peanut butter. I can't keep my hands off the cookies!!! Not good. Not good at all!! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pie crust
Ah, that's nice! He'll really enjoy that dessert, and so will you. When you go to spread the cream cheese, and powdered sugar, dip your spatula in water because it's a little hard to spread. Good luck with school; been there done that. Sure makes it easier when you have a supportive partner. I'd love to hear about your experience. On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote: Nah, I'll make it for sweet husband. I'm going through major homework crunch time, and he's saving my butt by doing some last minute scanning and clean-up of a textbook so I can use it to hopefully pass an exam. Making the dessert will give me a much-needed stress break. It'll be a nice way to say thank you, and I love you bunches, too. And there are so many variations … I can't wait to try them all. More Later, Dani On 9/3/20, Linda S. via Cookinginthedark wrote: Dani: I think it will become your favorite. I would have happily looked for the recipe, and posted it, but ... uh well, it was already done. Enjoy! I wish someone was there to make it for you. It's a labor of love to make this dessert. On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: Hi, Linda. If you remember the quantities or can post the recipe, I'm sure it will become Dani Pagador's favorite dessert too. *lol* It sounds like just the ticket to get me through the rest of this week. Thanks, if you can share it and don't mind doing so. More Later, Dani On 9/2/20, Regina Marie via Cookinginthedark wrote: 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 ___ 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
Nah, I'll make it for sweet husband. I'm going through major homework crunch time, and he's saving my butt by doing some last minute scanning and clean-up of a textbook so I can use it to hopefully pass an exam. Making the dessert will give me a much-needed stress break. It'll be a nice way to say thank you, and I love you bunches, too. And there are so many variations … I can't wait to try them all. More Later, Dani On 9/3/20, Linda S. via Cookinginthedark wrote: > Dani: > > I think it will become your favorite. I would have happily looked for > the recipe, and posted it, but ... uh well, it was already done. Enjoy! > I wish someone was there to make it for you. It's a labor of love to > make this dessert. > > On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: >> Hi, Linda. >> If you remember the quantities or can post the recipe, I'm sure it >> will become Dani Pagador's favorite dessert too. *lol* It sounds like >> just the ticket to get me through the rest of this week. Thanks, if >> you can share it and don't mind doing so. >> >> More Later, >> Dani >> >> >> >> On 9/2/20, Regina Marie via Cookinginthedark >> wrote: >>> 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 >>> >> ___ >> 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] CINNAMON SNACK MIX
Any suggestions for agave substitutions? Thanks. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Wednesday, September 2, 2020 7:43 PM To: CND List Cc: Sugar Lopez Subject: [CnD] CINNAMON SNACK MIX 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] ROBERT REDFORD'S 4 LAYER DESSERT
Yes, this is it, and because Linda and I were coworkers for many years I also have fond memories of that recipe made by the cooking class. Also, and please correct me if I am wrong Linda, but I think you guys often substituted lemon pudding for the chocolate. Good stuff for sure. Thanks for finding this one Marilyn. Sent from Mail for Windows 10 From: Linda S. via Cookinginthedark Sent: Thursday, September 3, 2020 6:54 AM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] ROBERT REDFORD'S 4 LAYER DESSERT Wow, what a way to start the day! Amazing. Thanks, I would have never thought this recipe could be found. It's been so long ago since I taught, and since we made this, but this recipe is really really good and decadent! Yum! On 9/3/2020 6:31 AM, Marilyn Pennington via Cookinginthedark wrote: > ROBERT REDFORD'S 4 LAYER DESSERT > > > > 1 c. flour > > 1 stick butter > > 1/2 c. chopped pecans > > 8 oz. cream cheese > > 1 c. powdered sugar > > 1 c. Cool Whip > > 2 sm. instant chocolate pudding > > 3 c. cold milk > > > > Mix first three ingredients together and bake 20 minutes at 350 degrees in > 13"x9" pan. > > > > Cream the powdered sugar with cream cheese and Cool Whip. Spread on baked > crust. Whip the pudding with the cold milk and spread on next. Top with more > Cool > > Whip. Enjoy. > > > > > > ___ > 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] ROBERT REDFORD'S 4 LAYER DESSERT
One stick of butter equals one half cup. If I remember right, we also cut the milk for the pudding to 2 1/2 cup, as 3 cups made the pudding a little thin. Sometimes we used lemon pudding instead of chocolate, and that was also very good! On 9/3/2020 7:08 AM, Samuel Wilkins via Cookinginthedark wrote: What does the SM stand for? And when you say one stick of butter, how much is that, as I normally have butter in blocks. On 03/09/2020 14:54, Linda S. via Cookinginthedark wrote: Wow, what a way to start the day! Amazing. Thanks, I would have never thought this recipe could be found. It's been so long ago since I taught, and since we made this, but this recipe is really really good and decadent! Yum! On 9/3/2020 6:31 AM, Marilyn Pennington via Cookinginthedark wrote: ROBERT REDFORD'S 4 LAYER DESSERT 1 c. flour 1 stick butter 1/2 c. chopped pecans 8 oz. cream cheese 1 c. powdered sugar 1 c. Cool Whip 2 sm. instant chocolate pudding 3 c. cold milk Mix first three ingredients together and bake 20 minutes at 350 degrees in 13"x9" pan. Cream the powdered sugar with cream cheese and Cool Whip. Spread on baked crust. Whip the pudding with the cold milk and spread on next. Top with more Cool Whip. Enjoy. ___ 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] ROBERT REDFORD'S 4 LAYER DESSERT
ROBERT REDFORD'S 4 LAYER DESSERT 1 c. flour 1 stick butter 1/2 c. chopped pecans 8 oz. cream cheese 1 c. powdered sugar 1 c. Cool Whip 2 sm. instant chocolate pudding 3 c. cold milk Mix first three ingredients together and bake 20 minutes at 350 degrees in 13"x9" pan. Cream the powdered sugar with cream cheese and Cool Whip. Spread on baked crust. Whip the pudding with the cold milk and spread on next. Top with more Cool Whip. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] ROBERT REDFORD'S 4 LAYER DESSERT
What does the SM stand for? And when you say one stick of butter, how much is that, as I normally have butter in blocks. On 03/09/2020 14:54, Linda S. via Cookinginthedark wrote: Wow, what a way to start the day! Amazing. Thanks, I would have never thought this recipe could be found. It's been so long ago since I taught, and since we made this, but this recipe is really really good and decadent! Yum! On 9/3/2020 6:31 AM, Marilyn Pennington via Cookinginthedark wrote: ROBERT REDFORD'S 4 LAYER DESSERT 1 c. flour 1 stick butter 1/2 c. chopped pecans 8 oz. cream cheese 1 c. powdered sugar 1 c. Cool Whip 2 sm. instant chocolate pudding 3 c. cold milk Mix first three ingredients together and bake 20 minutes at 350 degrees in 13"x9" pan. Cream the powdered sugar with cream cheese and Cool Whip. Spread on baked crust. Whip the pudding with the cold milk and spread on next. Top with more Cool Whip. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- Regards, Samuel Wilkins ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Sex in a Pan From Arlette
This is similar to the Robert Redford cake recipe. Sex in a Pan From Arlette Prep time 45 mins Cook time 20 mins Total time 1 hour 5 mins Author: Jo Serves: 10 servings Ingredients Crust 1 cup pecans, chopped 3 tbsp white sugar ½ cup butter 1 cup flour Cream cheese layer 1 8 oz package cream cheese 1 cup powdered sugar (use ½ cup for less sweetness) 1 cup whipped cream or cool whip Vanilla pudding 1 package of instant vanilla pudding (5.1 oz or 144 g) 3 cups milk (use 2 cups if you want a firmer pudding) Chocolate Pudding 1 package of instant chocolate pudding (5.1 oz or 144 g) 3 cups milk (use 2 cups if you want a firmer pudding) Last layer 2 cups whipped cream or cool whip shaved chocolate Instructions Preheat oven to 350 F degrees. Spray a 9x13 inch baking dish with cooking spray. In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish. Bake it for about 20 minutes. Prepare the vanilla pudding as per the instructions on the package. Prepare the chocolate pudding as per the instructions on the package. In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy. Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the cream cheese, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate. Refrigerate for a couple hours so that it sets. Arlette Arthur Enjoy the Recipes ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Robert Redford Recipe - Food.com
Robert Redford Recipe - Food.com READY IN: 35mins Ingredients: 1⁄2 - 1 cup butter 1 1⁄2 cups flour 1 cup pecans, chopped 1 large cream cheese 1 cup confectioners' sugar 1 cup peanut butter 1 (3 1/2 ounce) box vanilla pudding mix 1 (3 1/2 ounce) box chocolate pudding mix 3 cups milk 1 cup Cool Whip Garnish additional Cool Whip nuts, and chocolate DIRECTIONS Melt butter; mix with flour and press into baking pan. Pour pecans over and press down. Bake 15 minutes at 350 degrees Fahrenheit. Cool. Mix cream cheese with confectioners' sugar and peanut butter. Mix well. Pour over crust. Mix vanilla and chocolate pudding mixes with the milk and Cool Whip. Beat well. Pour over peanut butter layer. Garnish with additional Cool Whip. Sprinkle with nuts and chocolate as desired. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Robert Redford
Hi here is what I found check out the link below: https://www.allrecipes.com/recipe/12413/next-best-thing-to-robert-redford-pie/ -Original Message- From: Johna Gravitt via Cookinginthedark Sent: Thursday, September 03, 2020 8:06 AM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] Robert Redford If the Robert Redford recipe was posted, could someone please repost? Thanks, Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Dena Polston via Cookinginthedark Sent: Thursday, September 3, 2020 7:57 AM To: cookinginthedark@acbradio.org Cc: Dena Polston Subject: Re: [CnD] Robert Redford Hi listers: The first time I had this was at a friend's house. But hers had a graham cracker crust, then the pudding/cream cheese mixture and then it was topped with a chopped up Hershey bar. It was delicious. I don't think I have her recipe though. (frown) Dena dpolst...@gmail.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S. via Cookinginthedark Sent: Wednesday, September 02, 2020 7:32 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Pie crust 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 wro
Re: [CnD] Pie crust
Dani: I think it will become your favorite. I would have happily looked for the recipe, and posted it, but ... uh well, it was already done. Enjoy! I wish someone was there to make it for you. It's a labor of love to make this dessert. On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: Hi, Linda. If you remember the quantities or can post the recipe, I'm sure it will become Dani Pagador's favorite dessert too. *lol* It sounds like just the ticket to get me through the rest of this week. Thanks, if you can share it and don't mind doing so. More Later, Dani On 9/2/20, Regina Marie via Cookinginthedark wrote: 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 ___ 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] ROBERT REDFORD'S 4 LAYER DESSERT
Wow, what a way to start the day! Amazing. Thanks, I would have never thought this recipe could be found. It's been so long ago since I taught, and since we made this, but this recipe is really really good and decadent! Yum! On 9/3/2020 6:31 AM, Marilyn Pennington via Cookinginthedark wrote: ROBERT REDFORD'S 4 LAYER DESSERT 1 c. flour 1 stick butter 1/2 c. chopped pecans 8 oz. cream cheese 1 c. powdered sugar 1 c. Cool Whip 2 sm. instant chocolate pudding 3 c. cold milk Mix first three ingredients together and bake 20 minutes at 350 degrees in 13"x9" pan. Cream the powdered sugar with cream cheese and Cool Whip. Spread on baked crust. Whip the pudding with the cold milk and spread on next. Top with more Cool Whip. Enjoy. ___ 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] Robert Redford
If the Robert Redford recipe was posted, could someone please repost? Thanks, Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Dena Polston via Cookinginthedark Sent: Thursday, September 3, 2020 7:57 AM To: cookinginthedark@acbradio.org Cc: Dena Polston Subject: Re: [CnD] Robert Redford Hi listers: The first time I had this was at a friend's house. But hers had a graham cracker crust, then the pudding/cream cheese mixture and then it was topped with a chopped up Hershey bar. It was delicious. I don't think I have her recipe though. (frown) Dena dpolst...@gmail.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S. via Cookinginthedark Sent: Wednesday, September 02, 2020 7:32 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Pie crust 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 t
Re: [CnD] Robert Redford
Hi listers: The first time I had this was at a friend's house. But hers had a graham cracker crust, then the pudding/cream cheese mixture and then it was topped with a chopped up Hershey bar. It was delicious. I don't think I have her recipe though. (frown) Dena dpolst...@gmail.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S. via Cookinginthedark Sent: Wednesday, September 02, 2020 7:32 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Pie crust 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 >> >> __
[CnD] Next best thing to Robert Redford
I’m sure the recipe I made once is similar to this; it’s buried somewhere on cassette: Original recipe yields 8 servings 1 cup all-purpose flour ⅔ cup butter 365 Everyday Value® Unsalted Butter At Your Local Whole Foods Market LEARN MORE ADVERTISEMENT 1 cup chopped walnuts 1 (8 ounce) package cream cheese 1 cup white sugar : 2 (8 ounce) containers frozen whipped topping, thawed 1 (5.9 ounce) package instant chocolate pudding mix 1 (5.1 ounce) package instant vanilla pudding mix 3 cups milk ⅛ cup grated semisweet chocolate Step 1 Combine flour, butter, and chopped nuts. Press into the bottom of a 9 x 13 x 2 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes, or until golden brown. ADVERTISEMENT Step 2 Combine cream cheese, sugar, and 1 container of whipped topping until well mixed. Spread evenly over the cooled crust. Step 3 Mix pudding mixes and milk well until thick. Spread evenly over the cream cheese filling. Spread remaining container of whipped topping over the pudding layer. Sprinkle grated chocolate over the top. Step 4 Refrigerate for 6 to 8 hours before serving. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pie crust
Hi, Linda. If you remember the quantities or can post the recipe, I'm sure it will become Dani Pagador's favorite dessert too. *lol* It sounds like just the ticket to get me through the rest of this week. Thanks, if you can share it and don't mind doing so. More Later, Dani On 9/2/20, Regina Marie via Cookinginthedark wrote: > 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 > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
