Re: [CnD] How to make gravy
I think you'll want equal parts flour and fat e.g., 4 Tbsp. flour to 4 Tbsp. fat. All of the gravy recipes I've seen in cookbooks and on YouTube say that. Thanks, Vicki, for your gravy-making directions. I'm not the best at making gravy--I get impatient. I'll keep your directions on hand and will try them out the next time the need for gravy comes up. What temperature do you use to cook your gravy? Do you need to increase the temperature at any point as the gravy cooks? On 11/9/20, Carol Ashland via Cookinginthedark wrote: > Now all we need are the mashed potatoes! Yum! > > Carol Ashland > On Nov 9, 2020 8:02 AM, vjack--- via Cookinginthedark > wrote: >> >> Bill, I am a good gravy maker, but am not sure I can tell you how. So I >> will >> try. For milk gravy you need drippings from like a fried chicken. You need >> a >> good layer in the bottom of your skillet. Start heating it and slowly add >> >> flour and use a Wisk to stir it. What you want is for the flour to be >> totally mixed with the oil the oil should be absorbed by the flour. . It >> will feel sort of lumpy at first. I will lightly touch an area to see if >> the >> flour and oil are mixed. You Don't want it to feel greasy. Then slowly >> start >> adding milk and wisking continuely. When I say slowly I mean slowly, you >> can >> always add more, but can't take it out. As it heats it will start >> thickening. Keep stirring and adding milk till it is the thickness you >> want >> the gravy. At this time I will start adding the seasonings I like, pepper, >> >> salt, I like a little garlic salt. As with the milk, start small and taste >> >> as you go. It isn't hard, but takes time to get what you like. Don't give >> up >> at the first try, it gets easier. I am totally blind and have no trouble >> making good gravy. Hope this helps. Vicki jack >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On >> Behalf Of Bill Deatherage via Cookinginthedark >> Sent: Sunday, November 08, 3:19 PM >> To: >> Cc: Bill Deatherage >> Subject: [CnD] How to make gravy >> >> >> Hello, >> Some thing that I have had trouble making is milk gravy. I know my mother >> >> and my dad both could make it but I never could. I was wondering if anyone >> >> has any simple recipes on how to do it? >> Bill Deatherage thanks in advance >> >> Sent from my iPad >> ___ >> 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] CP Dump Cake in the slow cooker
Sugar, I just tried responding to this message and my computer crashed. I can't find the part of the message I already wrote, so am starting over again. I hate it when that happens, and it does at least once a week these days. Ok, I love the C P recipes you send because whether I make them or not, the writer is delightful. She makes me want to wrap her in a bear hug and take her home with me. Her writing makes me smile and come away with renewed energy. I'll probably try a version of this dump cake for myself. Right now I am all about bread machine recipes, having rescued our machine from the garage where it was gathering dust on one of the shelves out there. I love the energy saving quality of the bread machine these days. If anybody has information from the instruction manual of the bread Man Bread Machine, I would appreciate hearing from you either onlist or in my private email at the address below my signature. I seem to have lost the booklet that came with the machine which is at least 8 years old. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Monday, November 9, 2020 6:58 PM To: CND List Cc: Sugar Lopez Subject: [CnD] CP Dump Cake in the slow cooker CP Dump Cake in the slow cooker Happy Monday, Slow Cookerers! This is an awesome dessert to have in your slow cooker arsenal. Maybe Dump Cake isn't the best term to use --- it sort of sounds icky, but I promise that the end result is magically delicious. I've wanted to post a "dump cake" recipe for a while --- but was a little worried about how it would look. I mean, I'm supposed to be a PROFESSIONAL and all --- and don't professionals keep under wraps that they shoo the kids out of the kitchen so they can lick pie filling off the lid of the can with no one watching? You'll love this customizeable recipe. If you don't care for canned cherry filling or chocolate cake, use apple pie filling or even canned peach slices in syrup with a yellow cake mix. Although I have not tried it myself yet, I've had readers say they have used canned pumpkin pie filling and a spice cake mix, which sounds absolutely delicious!! Slow Cooker Dump Cake serves 6 to 8 2 (21-ounce) cans pie filling 1 (15-ounce) box cake mix (we are gluten free, so that's what I use.) 1 stick (1/2 cup) butter, melted (my butter is salted; it really doesn't matter) 1 tablespoon water The Directions Use a 4-quart slow cooker sprayed well with cooking spray. If you have a 6-quart and that's it, reduce cooking time by about a 1/3. Dump out the pie filling into the bottom of your prepared slow cooker. (don't forget to lick the cans! that stuff is GOOD.) (PS: don't cut your tongue.) In a large mixing bowl, mix together together the cake mix, melted butter, and water. You're going to have a crumbly cake mix, but what you're really trying to do is to "wet" all of the powder. (go ahead and eat a few spoonfuls of the mix. there's no eggs, and again, that stuff is GOOD.) Pour this evenly over the top of the canned filling. Cover, and cook on high for 2 to 3 hours, or on low for about 4 to 5 hours. Uncover, and continue to cook on high for another 30 minutes or so to release condensation. Your cake is finished when the dough is set, and you can poke at it with your finger and not get a bunch of goop (technical term) on it. The filling will bubble up and be intertwined with the cake mix. Spoon into bowls and eat warm or at room temperature. Enjoy! The Verdict Holy crazy mama, this is Uh.Maze.Ing. it's SUPER DUPER hot when right out of the crock--- be careful! I hope you enjoy yourday! Happy Slow Cooking!! "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life 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] CP Dump Cake in the slow cooker
CP Dump Cake in the slow cooker Happy Monday, Slow Cookerers! This is an awesome dessert to have in your slow cooker arsenal. Maybe Dump Cake isn't the best term to use --- it sort of sounds icky, but I promise that the end result is magically delicious. I've wanted to post a "dump cake" recipe for a while --- but was a little worried about how it would look. I mean, I'm supposed to be a PROFESSIONAL and all --- and don't professionals keep under wraps that they shoo the kids out of the kitchen so they can lick pie filling off the lid of the can with no one watching? You'll love this customizeable recipe. If you don't care for canned cherry filling or chocolate cake, use apple pie filling or even canned peach slices in syrup with a yellow cake mix. Although I have not tried it myself yet, I've had readers say they have used canned pumpkin pie filling and a spice cake mix, which sounds absolutely delicious!! Slow Cooker Dump Cake serves 6 to 8 2 (21-ounce) cans pie filling 1 (15-ounce) box cake mix (we are gluten free, so that's what I use.) 1 stick (1/2 cup) butter, melted (my butter is salted; it really doesn't matter) 1 tablespoon water The Directions Use a 4-quart slow cooker sprayed well with cooking spray. If you have a 6-quart and that's it, reduce cooking time by about a 1/3. Dump out the pie filling into the bottom of your prepared slow cooker. (don't forget to lick the cans! that stuff is GOOD.) (PS: don't cut your tongue.) In a large mixing bowl, mix together together the cake mix, melted butter, and water. You're going to have a crumbly cake mix, but what you're really trying to do is to "wet" all of the powder. (go ahead and eat a few spoonfuls of the mix. there's no eggs, and again, that stuff is GOOD.) Pour this evenly over the top of the canned filling. Cover, and cook on high for 2 to 3 hours, or on low for about 4 to 5 hours. Uncover, and continue to cook on high for another 30 minutes or so to release condensation. Your cake is finished when the dough is set, and you can poke at it with your finger and not get a bunch of goop (technical term) on it. The filling will bubble up and be intertwined with the cake mix. Spoon into bowls and eat warm or at room temperature. Enjoy! The Verdict Holy crazy mama, this is Uh.Maze.Ing. it's SUPER DUPER hot when right out of the crock--- be careful! I hope you enjoy yourday! Happy Slow Cooking!! "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] How to make gravy
Now all we need are the mashed potatoes! Yum! Carol Ashland On Nov 9, 2020 8:02 AM, vjack--- via Cookinginthedark wrote: > > Bill, I am a good gravy maker, but am not sure I can tell you how. So I will > try. For milk gravy you need drippings from like a fried chicken. You need a > good layer in the bottom of your skillet. Start heating it and slowly add > flour and use a Wisk to stir it. What you want is for the flour to be > totally mixed with the oil the oil should be absorbed by the flour. . It > will feel sort of lumpy at first. I will lightly touch an area to see if the > flour and oil are mixed. You Don't want it to feel greasy. Then slowly start > adding milk and wisking continuely. When I say slowly I mean slowly, you can > always add more, but can't take it out. As it heats it will start > thickening. Keep stirring and adding milk till it is the thickness you want > the gravy. At this time I will start adding the seasonings I like, pepper, > salt, I like a little garlic salt. As with the milk, start small and taste > as you go. It isn't hard, but takes time to get what you like. Don't give up > at the first try, it gets easier. I am totally blind and have no trouble > making good gravy. Hope this helps. Vicki jack > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Bill Deatherage via Cookinginthedark > Sent: Sunday, November 08, 3:19 PM > To: > Cc: Bill Deatherage > Subject: [CnD] How to make gravy > > > Hello, > Some thing that I have had trouble making is milk gravy. I know my mother > and my dad both could make it but I never could. I was wondering if anyone > has any simple recipes on how to do it? > Bill Deatherage thanks in advance > > Sent from my iPad > ___ > 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] How to make gravy
Bill, I am a good gravy maker, but am not sure I can tell you how. So I will try. For milk gravy you need drippings from like a fried chicken. You need a good layer in the bottom of your skillet. Start heating it and slowly add flour and use a Wisk to stir it. What you want is for the flour to be totally mixed with the oil the oil should be absorbed by the flour. . It will feel sort of lumpy at first. I will lightly touch an area to see if the flour and oil are mixed. You Don't want it to feel greasy. Then slowly start adding milk and wisking continuely. When I say slowly I mean slowly, you can always add more, but can't take it out. As it heats it will start thickening. Keep stirring and adding milk till it is the thickness you want the gravy. At this time I will start adding the seasonings I like, pepper, salt, I like a little garlic salt. As with the milk, start small and taste as you go. It isn't hard, but takes time to get what you like. Don't give up at the first try, it gets easier. I am totally blind and have no trouble making good gravy. Hope this helps. Vicki jack -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Bill Deatherage via Cookinginthedark Sent: Sunday, November 08, 3:19 PM To: Cc: Bill Deatherage Subject: [CnD] How to make gravy Hello, Some thing that I have had trouble making is milk gravy. I know my mother and my dad both could make it but I never could. I was wondering if anyone has any simple recipes on how to do it? Bill Deatherage thanks in advance Sent from my iPad ___ 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 WHITE GRAVY
EASY WHITE GRAVY 4 tbsp. butter 4 tbsp. flour Salt Pepper 2 1/2 c. milk Melt butter in saucepan over low heat. Blend in flour, salt and pepper; cook until smooth and bubbly. Stir in milk. Heat to boiling on medium heat, stirring constantly. Stir and boil 1 minute. Makes enough gravy for 1 can biscuits. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Hamburger Gravy From Bonnie
I have made this recipe and it always turns out for me. You can easily cut this in half. Hamburger Gravy From Bonnie Makes 6 servings Ingredients 2 pounds lean ground beef 1/4 cup all-purpose flour 1 quart milk salt and pepper to taste 1 teaspoon onion salt 1 small onion, chopped (optional) Directions 1. Place hamburger in a large, deep skillet. Crumble and cook over medium high heat until evenly brown. Remove from heat and sprinkle flour over cooked hamburger. Stir until evenly coated and all fat is absorbed. 2. Place skillet over medium heat, add 1/2 of milk and stir until gravy begins to thicken. Add remaining milk until desired consistency has been reached and gravy comes to a boil. Season with salt, pepper and onion salt. 3. Serve over mashed or boiled potatoes, toast or biscuits. Add fresh chopped onion if desired. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
