Re: [CnD] Learning to boil water!

[Debbra Piening via Cookinginthedark]

Hector, I used to have one of those stoves and learned to center things just 
fine.  Practice with a cold stove, keeping one hand at the edge and moving the 
other to where you think the burner should be.  With time, you'll learn to 
estimate the distance without much thought at all, and even with the burner on, 
you'll learn to adjust the pan to the center if you don't get it just right. 
The important thing is to try to relax and to give yourself time to learn 
things. These days, there may even be ways of marking those burners now; I'm 
not quite sure. You're right, it's difficult when someone else just takes over, 
but you can do this.  We'll help!

-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, January 27, 2017 3:05 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Learning to boil water!

Hector, do you have an NLS/BARD membership? If so then there are some excellent 
resources you can use. They've got Cooking Without Looking, (not to be confused 
with the book When the Cook can't Look) that has a lot of strong tips for blind 
folks. Crockery Cookery is also great for using a slow cooker. For simple 
recipes they've got one of the Girl Scout cookbooks and several cookbooks aimed 
at children that should provide good simple recipes that don't require a lot of 
tools or advanced techniques. When you want to advance your skills they've got 
the four standard kitchen reference cookbooks -- Better Homes & Gardens, The 
Joy of Cooking, Betty Crocker, and the 1918 Fannie Farmer cookbook. The Joy of 
Cooking is especially good for techniques.
Cooking isn't hard, but it will take some practice. I'd suggest that you keep 
easy preparation meal items around, like sandwich stuff, as a backup. Just 
about every cook has a cooking failure sometimes, and knowing that such 
problems are okay and you're not going to have to go hungry can be comforting.
If at all possible get help from a local blind services agency with this. An 
understanding of measurements, assistance in labeling your ingredients so you 
know where to find them, and a sighted person to help guide you through knife 
skills until you get comfortable with them are all great benefits to learning 
how to cook. Knife skills will make more difference to cooking ability than 
just about anything else, and remember that the only thing you have to watch 
out for on a knife is the edge -- the rest of it is harmless unless someone is 
using it to beat someone with, and I've never heard of anyone doing that with a 
knife. Demystify them and they become the useful tools they're designed to be. 
(And keep them sharp, as a dull knife is far more dangerous than a razor sharp 
one)
Since your stove is, for all intents and purposes, inaccessible you might want 
to get a hot plate to cook on, one with a defined edge of the heating element. 
A microwave oven, either marked or talking, is also extremely helpful. A 
toaster oven is also a popular option, and other devices can make things easier 
too. I love my old pizza cooker because it gives me a controllable environment 
for making a frozen pizza, for example. (I can make other things on it too, 
like pizza rolls and English muffin pizzas or tuna melts)
Feel free to ask questions here. This is a good group of folks and there are 
also some folks who train blind folks how to do things like this for their 
livelihood, so they're going to have some excellent tips. Remember that there 
are pretty much no commandments in cooking, so a technique might not work for 
you but you won't be the first or last person to have that difficulty, and 
other techniques exist. Also remember to start cooking before you get hungry 
and take your time. And if someone lacks patience then they're not helping you 
by taking over. Also make it clear that your kitchen is your space, and ask 
folks to put things back where you had them because you need to know where 
things are when you reach for them.
-Original Message-
From: Hector Elias via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, January 27, 2017 1:28 PM
To: cookinginthedark@acbradio.org
Cc: Hector Elias 
Subject: Re: [CnD] Learning to boil water!

Hello:

I am not faking :), I am blind. I live in California (Orange County area). I am 
turning 32 in a few days. I have never followed a recipe because I never had 
too. I went blind at the age of 16 and my family always lived with me. They 
wanted to let me cook, but got frustrated and took over. I own a Crock-Pot, 
George Foreman grill, a talking thermometer,, boiling alert disk, and a set of 
measuring cups/spoons  with braille. My stove is a electric glass top. The ones 
that don't have any indication where the burner is at. I usually hover my hand 
over the burner, but I can't place the pot dead center most of the time. I have 
never gone to a center to learn to cook, only to one in 

Re: [CnD] this list

[Debbra Piening via Cookinginthedark]

Sometimes it's just quiet.

-Original Message-
From: Kimsan Song via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, October 13, 2016 12:43 PM
To: Cookinginthedark@acbradio.org
Cc: Kimsan Song
Subject: [CnD] this list

I'm not seeing emails come through this list. Did we lose lots of members?

Kimsan Song
kimsans...@outlook.com

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Re: [CnD] new crockpot

[Debbra Piening via Cookinginthedark]

Yes, I'm quite sure that's what he said.

-Original Message-
From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, September 30, 2016 8:50 AM
To: cookinginthedark@acbradio.org
Cc: gail johnson
Subject: Re: [CnD] new crockpot

I thought Gary had a 3 quart crockpot.
I have never heard of a 1 quart.
I do not think this would fit into a 1 quart.
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Re: [CnD] Cooking in The Dark Shows

[Debbra Piening via Cookinginthedark]

I just did the same.  Maybe Stream users need to ask Humanware to add this one.

-Original Message-
From: Janet Brown via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, September 25, 2016 7:27 PM
To: cookinginthedark@acbradio.org
Cc: Janet Brown
Subject: Re: [CnD] Cooking in The Dark Shows

I recently downloaded it from i-Tunes and it is now in the podcasts app. 

Sent from my iPhone

> On Sep 25, 2016, at 12:49 PM, Naima Leigh via Cookinginthedark 
>  wrote:
> 
> That makes two of us, I can't stay up all night just to hear the shows.
> 
> When will he make pod cast for Itunes or another way for us to hear at our 
> own leadgure.
> 
> -Original Message-
> From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Sunday, September 25, 2016 3:39 PM
> To: cookinginthedark@acbradio.org
> Cc: Sandy
> Subject: [CnD] Cooking in The Dark Shows
> 
> Can someone tell me, please, when, on weekends, you can hear the cooking in 
> the dark shows? I found one at 3 a.m., central time, and slept through it!
> Sandy 
> 
> 
> Fear is just excitement in need of an attitude adjustment! 
> -Original Message-
> From: mitch--- via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, September 25, 2016 7:32 AM
> To: cookinginthedark@acbradio.org
> Cc: mi...@orbitelcom.com
> Subject: Re: [CnD] Off Topic: Bard:
> 
> Brenda,  Here is the BARD web site, the digital site for downloading books 
> and magazines from the Library of Congress:
> 
> https://nlsbard.loc.gov/index.html
> 
> -Original Message-
> From: Brenda Mueller via Cookinginthedark
> Sent: Sunday, September 25, 2016 2:08 AM
> To: [cookinginthedark@acbradio.org]
> Cc: Brenda Mueller
> Subject: Re: [CnD] Off Topic: Bard:
> 
> Yes, thank you; a couple people have mentioned that Bard site.  Maybe that 
> site specializes in cookbooks? I'll have to see.  I am assuming it's an org.
> 
> Then again it's called Bard, so in addition to cookbooks, maybe there are 
> novels and such.
> 
> Brenda Mueller
> 
> 
> Sent from my iPhone
> 
>> On Sep 25, 2016, at 4:09 AM, Gary Metzler via Cookinginthedark 
>>  wrote:
>> 
>> Hi Brenda,
>> 
>> The cooking without looking book is on the bard site.
>> 
>> -Original Message- From: Brenda Mueller via Cookinginthedark
>> Sent: Saturday, September 24, 2016 7:16 PM
>> To: [cookinginthedark@acbradio.org]
>> Cc: Brenda Mueller
>> Subject: [CnD] Bacon Hot Dogs:
>> 
>> Did someone say there were no recipes for Bacon Hot Dogs? Be ware; 
>> that is only so far as that person knows.  Years ago back in the 70's 
>> in cooking class we made what the teacher called bacon hot dogs.
>> 
>> First we took wieners and made a slit down the length of the wieners 
>> being careful not to cut all the way through, but coming very close.
>> 
>> Next we took American cheese slices and broke them into slices that 
>> would fit in those slits in the wieners.
>> 
>> after the cheese was in place, we took a slice of uncooked bacon for 
>> each wiener and wrapped each with a slice of bacon.
>> 
>> After that we opened one of those containers of Hungry Jack Butter 
>> Milk biscuits, the kind from the refrigerated section, separated the 
>> biscuits and made them into strips for each wiener.  We wrapped the 
>> bacon cheese wieners with a strip encasing the wieners completely.
>> 
>> Then we baked them in the oven.  The problem is I don't remember the 
>> exact temperature or time.
>> 
>> 
>> If I try it any time soon, I'll try it at 375 for about 20 minutes to 
>> see what happens.  So recipes for bacon hot dogs certainly exist, 
>> because I remember working with this one all those years ago.  The 
>> cookbook we had in that class was Cooking Without Looking.  Too bad I 
>> don't have access to that book to see if that recipe for that bacon 
>> hot
> dog came from there.
>> 
>> Now we have a first: a cooking mystery that I just posted on this forum.
>> 
>> Brenda Mueller
>> 
>> 
>> 
>> Sent from my iPhone
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> 

Re: [CnD] Using a great dicer

[Debbra Piening via Cookinginthedark]

True, but there's certainly no harm in using a gadget to save time and keep 
things uniform.  Besides, even people with good knife skills have accidents!

-Original Message-
From: Brenda Mueller via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, September 20, 2016 9:51 AM
To: [cookinginthedark@acbradio.org]
Cc: Brenda Mueller
Subject: Re: [CnD] Using a great dicer

One doesn't necessarily need a dicer at all, just the will to practice and 
develop the skill with a very sharp knife.  

Brenda Mueller 

Sent from my iPhone

> On Sep 20, 2016, at 10:08 AM, juliette via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> So, does one need a dicer to dice and a "mandolin" to slice? Not trying to be 
> funny here!
> 
> Juliette
> 
> - Original Message -
> From: Debbra Piening via Cookinginthedark  <cookinginthedark@acbradio.org>
> To: cookinginthedark@acbradio.org
> Date: 09/19/2016 12:28 pm
> Subject: Re: [CnD] Using a great dicer
> 
>> 
>> 
>> How many blades are included with this one?  I'm not seeing anything in the 
>> description.  Thanks.
>> 
>> 
>> Deb
>> 
>> 
>> -Original Message-
>> From: Food Dude via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
>> Sent: Monday, September 19, 2016 6:32 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Food Dude
>> Subject: Re: [CnD] Using a great dicer
>> 
>> I use the dice and slice chopper from Blind Mice Mart!
>> 
>> It is awesome!
>> 
>> Dice and Slice Chopper
>> chrDice and Slice Chopper perfectly dices onions, peppers, celery and 
>> carrots.
>> chrClear base container catches cut fruits and vegetables to reduce 
>> counter top messes.
>> chrEvenly slice strawberries, mushrooms or hard boiled eggs.
>> chrEasily cube tomatoes, zucchini and potatoes.
>> chrBase container features printed measurements up to 2 cups or 500 ml.
>> chrNon-skid feet hold base securely in place while in use.
>> Care: Dishwasher Safe
>> "Cleaning: Use cleaning tool to remove food residue from pusher teeth.
>> 
>> "Encloses Cut Foods to Minimize Mess
>> "Hand wash lid for best results.
>> "Disassembles for Easy Cleaning
>> "All other parts are dishwasher safe.
>> 
>> Caution! Sharp Blades. Use care when operating and washing item to avoid 
>> injury.
>> To Use
>> 
>> 1. Remove blades from clear base container. Insert blade
>> 2. Attach lid to base. Make sure lid is fully seated on hinge before 
>> pressing down.
>> 3. Lift tab on blade to remove or blade frame from blades. Snap desired 
>> blade into frame
>> 4. Place food onto blades and push lid down firmly in one swift motion. 
>> Place both hands on lid frame and press firmly into container rim.
>> when cutting larger pieces. Ease of chopping may vary depending on 
>> freshness and size of fruit or vegetable.
>> Tip: Cut food down to 2" x 3" for best results.
>> 5. Use cleaning tool to remove food residue from pusher teeth after each 
>> use.
>> Tip: Keeping pusher teeth clean will prevent lifting of the chopping 
>> insert when opening the lid and will make chopping easier.
>> 6. To remove base container, hold base container down firmly with one 
>> hand. With other hand, lift frame up using finger hole.
>>  Suggested Retail Price: $31.99
>>  Mice Price: $28.99
>> Direct Link:
>> https://www.blindmicemegamall.com/bmm/shop/Item_Detail
>> 
>> Have a Mice Day,
>> Dale Campbell
>> Cooking in the Dark
>> 
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>> http://acbradio.org/mailman/listinfo/cookinginthedark
>> 
>> 
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Re: [CnD] Using a great dicer

[Debbra Piening via Cookinginthedark]

How many blades are included with this one?  I'm not seeing anything in the 
description.  Thanks.


Deb


-Original Message-
From: Food Dude via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, September 19, 2016 6:32 AM
To: cookinginthedark@acbradio.org
Cc: Food Dude
Subject: Re: [CnD] Using a great dicer

I use the dice and slice chopper from Blind Mice Mart!

It is awesome!

Dice and Slice Chopper
•Dice and Slice Chopper perfectly dices onions, peppers, celery and
carrots.
•Clear base container catches cut fruits and vegetables to reduce
counter top messes.
•Evenly slice strawberries, mushrooms or hard boiled eggs.
•Easily cube tomatoes, zucchini and potatoes.
•Base container features printed measurements up to 2 cups or 500 ml.
•Non-skid feet hold base securely in place while in use.
Care: Dishwasher Safe
◾Cleaning: Use cleaning tool to remove food residue from pusher teeth.

◾Encloses Cut Foods to Minimize Mess
◾Hand wash lid for best results.
◾Disassembles for Easy Cleaning
◾All other parts are dishwasher safe.

Caution! Sharp Blades. Use care when operating and washing item to avoid
injury.
To Use

1. Remove blades from clear base container. Insert blade
2. Attach lid to base. Make sure lid is fully seated on hinge before
pressing down.
3. Lift tab on blade to remove or blade frame from blades. Snap desired
blade into frame
4. Place food onto blades and push lid down firmly in one swift motion.
Place both hands on lid frame and press firmly into container rim.
when cutting larger pieces. Ease of chopping may vary depending on
freshness and size of fruit or vegetable.
Tip: Cut food down to 2” x 3” for best results.
5. Use cleaning tool to remove food residue from pusher teeth after each
use.
Tip: Keeping pusher teeth clean will prevent lifting of the chopping
insert when opening the lid and will make chopping easier.
6. To remove base container, hold base container down firmly with one
hand. With other hand, lift frame up using finger hole.
  Suggested Retail Price: $31.99
  Mice Price: $28.99
Direct Link:
https://www.blindmicemegamall.com/bmm/shop/Item_Detail

Have a Mice Day,
Dale Campbell
Cooking in the Dark

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Re: [CnD] Question regarding podcast on the Victor Stream

[Debbra Piening via Cookinginthedark]

There doesn't seem to be a way to subscribe to the podcast, but the ACB Radio 
streams are listed in the Humanware Favorites under Internet Radio.  You can 
listen that way Saturday nights and most of Sunday.

-Original Message-
From: William Henderson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 17, 2016 3:57 PM
To: cookinginthedark@acbradio.org
Cc: William Henderson
Subject: [CnD] Question regarding podcast on the Victor Stream

Hello,
I got a Victor Stream and know I can subscribe to podcasts on it. How
can I subscribe to the Cooking In The Dark podcast on it? I typed it
in the title and was told it couldn't be found. Any advice?
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Re: [CnD] hot chocolate mix

[Debbra Piening via Cookinginthedark]

My guess is he intended that to read 1/2 cup powdered sugar.


-Original Message-
From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, September 05, 2016 2:56 AM
To: cookinginthedark@acbradio.org
Cc: Susan Lumpkin
Subject: Re: [CnD] hot chocolate mix

How much owdered sugar should be in this recipe, Wayne?

Susan

-Original Message-
From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, September 04, 2016 10:40 PM
To: cookinginthedark@acbradio.org; Cooking-friends ; 
Recipesbbshare ; Santas-workshop 
; Sweet temptation 

Cc: Wayne Scott 
Subject: [CnD] hot chocolate mix

Hot Chocolate Mix

1 box powdered milk (8 quarts)
1 Lb.  or more Nestles Quick
8 Oz.  non-dairy creamer
about 1/b C.  powdered sugar

Mix all ingredients together well.  Store in tightly covered container.  Use 
from 1/d C.  to 1/c C.  mix for each mug of chocolate.
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Re: [CnD] HOMEMADE ALMOND BUTTER

[Debbra Piening via Cookinginthedark]

Thank you, Sugar, this looks wonderful.  I've been intending to look for such a 
recipe.  All I need now is a new supply of nuts!

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, September 05, 2016 11:15 AM
To: CND
Cc: Sugar
Subject: [CnD] HOMEMADE ALMOND BUTTER

HOMEMADE ALMOND BUTTER 
Makes about 3/4 cup

While almond butter can be made from raw nuts, roasting the nuts just prior
to making the butter considerably enhances both flavor and aroma. 

To roast the almonds, spread them in a thin layer on a baking sheet at 300
degrees F for about 20 minutes. Stir a couple of times to assure even
roasting.

1 cup roasted almonds
1/4 teaspoon sea salt
1 tablespoon unrefined vegetable oil

Combine the almonds and salt in a food processor, blender, meat grinder or
nut butter machine and process until the nuts are finely ground. Add the oil
and continue processing until the almond butter reaches your desired degree
of smoothness, adding more oil if necessary. For chunky butter, stir in 1/4
cup chopped almonds. Store, tightly covered, in the refrigerator.

Variations: 
Substitute Brazil nuts, cashews, hazelnuts or macadamia nuts for the
almonds. Or combine two or more of these nuts in any proportion.

I don't always roast them and I use raw, organic, unrefined coconut oil
It still comes out great
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
-Sugar




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Re: [CnD] Carnation breakfast bars

[Debbra Piening via Cookinginthedark]

That sounds good to me.  I'd certainly hate to see 12 or 24 ounces of chocolate 
go to waste!

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, September 02, 2016 6:55 PM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] Carnation breakfast bars

Not sure if this is correct, only Wayne could clarify, but I'm guessing you add 
the chips in with the ingrediants and then use the milk chocolate to pour on 
bars.. if any left over I guess you can save it for other uses, if there is 
some left over?
Just a guess.
Smile
sugar

 ‘I have loved the stars too fondly to be fearful of the
night.

Sugar


-Original Message-
From: Debbra Piening via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, September 02, 2016 4:37 PM
To: cookinginthedark@acbradio.org; 'Cooking-friends'; 'Little bakery'; 
'Recipesbbshare'; 'Santas-workshop'; 'Sweet temptation'
Cc: Debbra Piening
Subject: Re: [CnD] Carnation breakfast bars

Am I missing something? What do you do with the rest of the chocolate?

-Original Message-
From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, September 02, 2016 4:10 PM
To: cookinginthedark@acbradio.org; Cooking-friends; Little bakery; 
Recipesbbshare; Santas-workshop; Sweet temptation
Cc: Wayne Scott
Subject: [CnD] Carnation breakfast bars

CARNATION BREAKFAST BARS

1 Cup Spanish Peanuts (Peeled and Crushed to a near powder)
1 Cup Rolled Toasted Oats (I had to use Granola for lack of toasted oats)
1 Cup Rice crispies
1/2 Cup Miniature chocolate chips
1/3 Cup Light Karo Syrup.
24 - 36 Oz.  Milk Chocolate

Combine all dry ingredients and mix thoroughly.  Add Karo Syrup (though it is 
possible to pack the ingredients without this) Line a small pan with wax paper 
and PACK the mixture FIRMLY into pan.  Melt 12 oz of the chocolate and spread 
over top of mixture and refrigerate till firm (at least one hour) 
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Re: [CnD] AandW chili dogs and sauce

[Debbra Piening via Cookinginthedark]

These also might be fraction symbols not recognized by screen readers.  I had 
the same problem.  Could someone help with interpreting?

-Original Message-
From: John McConnell via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, September 02, 2016 6:44 PM
To: cookinginthedark@acbradio.org; 'Charles Rivard'
Cc: John McConnell
Subject: Re: [CnD] AandW chili dogs and sauce

Hello Skeeter:
Apparently, Your Jaws, not your physical jaws, but the screen reader, ha, ha, 
isn't reading the numbers.
You might check out the numbers settings. Just a thought, dude.
Carol's surgery has been moved to 26 Sept.
Regards,

John McConnell


-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, September 1, 2016 11:10 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard 
Subject: Re: [CnD] AandW chili dogs and sauce

The recipe shows the following:

Tablespoon dried, minced onion

teaspoons chili powder

What are the correct amounts of these ingredients?  Thanks.



If you think you're finished, you! really! are! finished!!
-Original Message-
From: Wayne Scott via Cookinginthedark
Sent: Thursday, September 01, 2016 4:44 PM
To: Arlettes Recipes ; Cooking-friends ; Cooking In The Dark ; Recipesbbshare ; 
Santas-workshop
Cc: Wayne Scott
Subject: [CnD] AandW chili dogs and sauce

A Chili Dogs

1 Sabrett brand 2 ounce beef frankfurter (7½" long)

1 regular hot dog roll

3 Tablespoons A Coney Island Sauce (see recipe below)

1 Tablespoon chopped white onion

1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)

  A  Coney Island Chili Dog Sauce

1 pound ground chuck

1 six ounce can Hunts  tomato paste

1 Cup water

1 Tablespoon sugar

1 Tablespoon prepared yellow mustard

Tablespoon dried, minced onion

teaspoons chili powder

1 teaspoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon celery seed

1/2 teaspoon ground cumin (heaping) 1/4 teaspoon ground black pepper

Making the Chili Dog Sauce:

In a 2 qt.  saucepan, brown the ground chuck, breaking into very small pieces.  
Salt and pepper lightly while cooking.  Do not drain the fat.

Add the remaining ingredients.  Simmer, uncovered, 30?45 minutes until it 
thickens.  Stir occasionally.

Allow to cool, cover, and refrigerate until "Dog?Time".  You'll be microwaving 
what you need later.

Cooking your A  Chili Dog

Bring a 2 qt.  saucepan of water to a rolling boil.

Remove the saucepan from the heat, and add the desired number of frankfurters 
to the water.  Cover and let sit about 10 minutes.

After the franks are done, microwave the chili dog sauce until steaming.  (Only 
microwave what you need, save the rest) Then microwave each hot dog roll 10 
seconds  just enough to warm.

Remove the cooked franks with tongs, and place on the microwaved hot dogroll.

Add about 3 Tablespoons of your prepared A  chili dog sauce, and the chopped 
onion.  Grated cheddar cheese is optional 
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Re: [CnD] Carnation breakfast bars

[Debbra Piening via Cookinginthedark]

Am I missing something? What do you do with the rest of the chocolate? 

-Original Message-
From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, September 02, 2016 4:10 PM
To: cookinginthedark@acbradio.org; Cooking-friends; Little bakery; 
Recipesbbshare; Santas-workshop; Sweet temptation
Cc: Wayne Scott
Subject: [CnD] Carnation breakfast bars

CARNATION BREAKFAST BARS

1 Cup Spanish Peanuts (Peeled and Crushed to a near powder)
1 Cup Rolled Toasted Oats (I had to use Granola for lack of 
toasted oats)
1 Cup Rice crispies
1/2 Cup Miniature chocolate chips
1/3 Cup Light Karo Syrup.
24 - 36 Oz.  Milk Chocolate

Combine all dry ingredients and mix thoroughly.  Add Karo Syrup 
(though it is possible to pack the ingredients without this)
Line a small pan with wax paper and PACK the mixture FIRMLY into 
pan.  Melt 12 oz of the chocolate and spread over top of mixture 
and refrigerate till firm (at least one hour)
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Re: [CnD] Purple Haze

[Debbra Piening via Cookinginthedark]

That sounds about right.  A lot of this is trial and error or just mixing to 
taste.

-Original Message-
From: Lois via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, August 30, 2016 11:03 AM
To: cookinginthedark@acbradio.org; 'Charles Rivard'
Cc: Lois
Subject: Re: [CnD] Purple Haze

I think a dash would be 1/4 to 1/2 oz. I would use 1 oz of the Blue Curacao and 
1 oz of vodka. I would probably use 1 oz of the lime juice also. Then fill the 
glass with the soda.

-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, August 29, 2016 8:19 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard 
Subject: Re: [CnD] Purple Haze

Can we get accurate measurements?  A dose?  A dash?  and how much of the other 
two ingredients?




If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Sugar via Cookinginthedark
Sent: Monday, August 29, 2016 7:41 PM
To: CND
Cc: Sugar
Subject: [CnD] Purple Haze

Purple Haze

1 dose of Vodka
1 dose of Blue Curacao
A dash of Grenadine
Lime Juice
7-UP

Pour Blue Curacao and Vodka into a shaker. Shake and pour into cocktail
glass. Fill glass with 1/2 Lime Juice and 1/2 7-UP. Add the dash of
Grenadine to
the top.  Stir gently until the mixture turns purple in color. Sprite or
similar soda can also be used.


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
-Sugar




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Re: [CnD] Griddler

[Debbra Piening via Cookinginthedark]

Too bad, hopefully it will come back soon.  I suspect several of us will be 
watching for it.

-Original Message-
From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, August 06, 2016 11:28 AM
To: cookinginthedark@acbradio.org
Cc: Steve Stewart
Subject: Re: [CnD] Griddler

as now, the j and j trading company is out of stock of this pan.
Steve Stewart


-Original Message- 
From: Sandy via Cookinginthedark
Sent: Tuesday, August 02, 2016 10:35 PM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re: [CnD] Griddler

Yes, Steve!
It's a pan that the Mice sell that has wells for the batter; you cook a few
minutes, then flip when done on first side, and no turning; really sounds
interesting; would appreciate if you could check it out for me. Thanks.
Sandy


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Steve Stewart via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, July 25, 2016 3:33 AM
To: cookinginthedark@acbradio.org
Cc: Steve Stewart
Subject: Re: [CnD] Griddler

are you talking about the pancake pan? if so, yes, it is in the mall. I am
not sure what it is call. I can look for you and let you know.
Steve Stewart
-Original Message-
From: Sandy via Cookinginthedark
Sent: Monday, July 25, 2016 2:41 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: [CnD] Griddler

Is it also listed in megamice mall as the griddler, or something else? I
could not find it.


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Parham Doustdar via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 24, 2016 4:39 AM
To: cookinginthedark@acbradio.org
Cc: Parham Doustdar
Subject: Re: [CnD] Question: how do you cook and flip pancakes?

Does this pancake pan plug in to the wall?

I don't think so, since he said you'll need to cook it on medium heat.

Is it dish washer safe?

I would think it is, as long as you can fit a pan in your dishwasher.

Of course, I stand to be corrected here.

On 7/24/2016 12:17 AM, Naima Leigh via Cookinginthedark wrote:

> Does this pancake pan plug in to the wall?
> Is it dish washer safe?
> How do you clean it?
>
> -Original Message-
> From: jan brown via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, July 23, 2016 2:14 PM
> To: cookinginthedark@acbradio.org
> Cc: jan brown
> Subject: Re: [CnD] Question: how do you cook and flip pancakes?
>
> I just purchased a pancake pan from blindmicemart.
> Before that, I was pancake flipping impaired.
> This pan made the difference for me.
> It is sort of a shell with four indented cups on the bottom and a smooth
> top.
> Butter both top and bottom.
> Make your batter and use an ice cream scoop to put batter in the
> indentations on the bottom of the pan.
> Close the lid with the handle on top and cook about a minute on medium or
> so.
> Flip the pan over, literally, and cook another minute.
> My pancakes came out of the pan without any sticking or other trouble This

> worked for me and I hope works for you.
> Some people use tuna cans with the bottom and top removed as a guide for
> the batter.
> I was only able to make scrambled batter but you might be better than I.
> I hope some day you will be a master of the wonderful pancake, so simple
> and so delicious.
> ___
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> Cookinginthedark@acbradio.org
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>
> ___
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Steve Stewart
CnD Moderator
email; cookda...@suddenlink.net

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Steve Stewart
CnD Moderator
email; cookda...@suddenlink.net 

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Re: [CnD] Griddler

[Debbra Piening via Cookinginthedark]

Steve, I've just check J and J Trading, looking all through the Kitchen 
section, and the only pancake-related items I see are batter dispensers.  There 
are also electric items which seem to be grills and sandwich makers.  What is 
this item called?  Could it be that it isn't available any more?


Deb


-Original Message-
From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, August 04, 2016 5:54 AM
To: cookinginthedark@acbradio.org
Cc: Steve Stewart
Subject: Re: [CnD] Griddler

sandy, the pancake pan in the blindmicemegamall is in the store call J and j 
trading.

-Original Message- 
From: Sandy via Cookinginthedark
Sent: Thursday, August 04, 2016 3:14 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re: [CnD] Griddler

What is it called on the Mice site? I'm having difficulty finding it.


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Janet Brown via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, August 03, 2016 8:54 AM
To: cookinginthedark@acbradio.org
Cc: Janet Brown
Subject: Re: [CnD] Griddler

I have Dale's pancake pan.
I love it unconditionally.
I cook the pancakes for 1 minute before turning the pan over.
The pancakes come out of the greased pan without breaking or sticking.
Get and you won't regret it unless you are already good at flipping
pancakes.
If you are not, as am I, it is a godsend.
Our town has a place which makes the best pancakes on the planet so it is
hard to compete, but I may get

Sent from my iPhone

> On Aug 2, 2016, at 8:36 PM, Sandy via Cookinginthedark
 wrote:
>
> Yes, Steve!
> It's a pan that the Mice sell that has wells for the batter; you cook
> a few minutes, then flip when done on first side, and no turning;
> really sounds interesting; would appreciate if you could check it out for
me. Thanks.
> Sandy
>
>
> Fear is just excitement in need of an attitude adjustment!
> -Original Message-
> From: Steve Stewart via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Monday, July 25, 2016 3:33 AM
> To: cookinginthedark@acbradio.org
> Cc: Steve Stewart
> Subject: Re: [CnD] Griddler
>
> are you talking about the pancake pan? if so, yes, it is in the mall.
> I am not sure what it is call. I can look for you and let you know.
> Steve Stewart
> -Original Message-
> From: Sandy via Cookinginthedark
> Sent: Monday, July 25, 2016 2:41 AM
> To: cookinginthedark@acbradio.org
> Cc: Sandy
> Subject: [CnD] Griddler
>
> Is it also listed in megamice mall as the griddler, or something else?
> I could not find it.
>
>
> Fear is just excitement in need of an attitude adjustment!
> -Original Message-
> From: Parham Doustdar via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, July 24, 2016 4:39 AM
> To: cookinginthedark@acbradio.org
> Cc: Parham Doustdar
> Subject: Re: [CnD] Question: how do you cook and flip pancakes?
>
>Does this pancake pan plug in to the wall?
>
> I don't think so, since he said you'll need to cook it on medium heat.
>
>Is it dish washer safe?
>
> I would think it is, as long as you can fit a pan in your dishwasher.
>
> Of course, I stand to be corrected here.
>
>> On 7/24/2016 12:17 AM, Naima Leigh via Cookinginthedark wrote:
>>
>> Does this pancake pan plug in to the wall?
>> Is it dish washer safe?
>> How do you clean it?
>>
>> -Original Message-
>> From: jan brown via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Saturday, July 23, 2016 2:14 PM
>> To: cookinginthedark@acbradio.org
>> Cc: jan brown
>> Subject: Re: [CnD] Question: how do you cook and flip pancakes?
>>
>> I just purchased a pancake pan from blindmicemart.
>> Before that, I was pancake flipping impaired.
>> This pan made the difference for me.
>> It is sort of a shell with four indented cups on the bottom and a
>> smooth top.
>> Butter both top and bottom.
>> Make your batter and use an ice cream scoop to put batter in the
>> indentations on the bottom of the pan.
>> Close the lid with the handle on top and cook about a minute on
>> medium or so.
>> Flip the pan over, literally, and cook another minute.
>> My pancakes came out of the pan without any sticking or other trouble
>> This
>
>> worked for me and I hope works for you.
>> Some people use tuna cans with the bottom and top removed as a guide
>> for the batter.
>> I was only able to make scrambled batter but you might be better than I.
>> I hope some day you will be a master of the wonderful pancake, so
>> simple and so delicious.
>> ___
>> 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] Griddler

[Debbra Piening via Cookinginthedark]

I just looked, Steve, and I can't find it, either.  I wonder if it's something 
that has been discontinued.  If you can find it, please let us know.

-Original Message-
From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, July 25, 2016 3:33 AM
To: cookinginthedark@acbradio.org
Cc: Steve Stewart
Subject: Re: [CnD] Griddler

are you talking about the pancake pan? if so, yes, it is in the mall. I am
not sure what it is call. I can look for you and let you know.
Steve Stewart
-Original Message-
From: Sandy via Cookinginthedark
Sent: Monday, July 25, 2016 2:41 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: [CnD] Griddler

Is it also listed in megamice mall as the griddler, or something else? I
could not find it.


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Parham Doustdar via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 24, 2016 4:39 AM
To: cookinginthedark@acbradio.org
Cc: Parham Doustdar
Subject: Re: [CnD] Question: how do you cook and flip pancakes?

Does this pancake pan plug in to the wall?

I don’t think so, since he said you’ll need to cook it on medium heat.

Is it dish washer safe?

I would think it is, as long as you can fit a pan in your dishwasher.

Of course, I stand to be corrected here.

On 7/24/2016 12:17 AM, Naima Leigh via Cookinginthedark wrote:

> Does this pancake pan plug in to the wall?
> Is it dish washer safe?
> How do you clean it?
>
> -Original Message-
> From: jan brown via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, July 23, 2016 2:14 PM
> To: cookinginthedark@acbradio.org
> Cc: jan brown
> Subject: Re: [CnD] Question: how do you cook and flip pancakes?
>
> I just purchased a pancake pan from blindmicemart.
> Before that, I was pancake flipping impaired.
> This pan made the difference for me.
> It is sort of a shell with four indented cups on the bottom and a smooth
> top.
> Butter both top and bottom.
> Make your batter and use an ice cream scoop to put batter in the
> indentations on the bottom of the pan.
> Close the lid with the handle on top and cook about a minute on medium or
> so.
> Flip the pan over, literally, and cook another minute.
> My pancakes came out of the pan without any sticking or other trouble This
> worked for me and I hope works for you.
> Some people use tuna cans with the bottom and top removed as a guide for
> the batter.
> I was only able to make scrambled batter but you might be better than I.
> I hope some day you will be a master of the wonderful pancake, so simple
> and so delicious.
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark


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Steve Stewart
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email; cookda...@suddenlink.net

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Re: [CnD] Question: how do you cook and flip pancakes?

[Debbra Piening via Cookinginthedark]

Yes, that's what I do as well. I also listen to the bubbling. 

-Original Message-
From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, July 24, 2016 7:05 PM
To: cookinginthedark@acbradio.org
Cc: Wendy
Subject: Re: [CnD] Question: how do you cook and flip pancakes?

Smile, Sugar. That is another  way to test when to flip. First, I feel the top 
to determine when it reaches the bubbly, almost dry stage. Then I gently lift 
the bottom with the spatula. If it comes off easily & does not stick, then I 
know it is ready to flip. . If it still sticks to the pan, I wait another 
minute or two & test again.
Wendy

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Re: [CnD] Coconut Oil Chex Mix

[Debbra Piening via Cookinginthedark]

I wonder how this would be with coconut oil.

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, July 25, 2016 10:13 AM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] Coconut Oil Chex Mix

Hi ellen
That was my boo boo, sorry, the is coconut oil and not butter.
Thanks for pointing that out to me.
Sugar

 ‘I have loved the stars too fondly to be fearful of the
night.

Sugar


-Original Message-
From: ellen telker via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, July 25, 2016 5:40 AM
To: cookinginthedark@acbradio.org
Cc: ellen telker
Subject: Re: [CnD] Coconut Oil Chex Mix

I have a question about this recipe.  In the ingredients coconut oil is 
mentioned but in the directions it talks about butter which is not mentioned in 
the ingredients.  Do you know why this is?
Ellen
- Original Message -
From: "Sugar via Cookinginthedark" 
To: "CND" 
Cc: "Sugar" 
Sent: Friday, July 22, 2016 2:25 PM
Subject: [CnD] Coconut Oil Chex Mix


Coconut Oil Chex Mix

Grab these items...
• 9cups Chex™ cereal (I used equal parts corn, rice, and wheat Chex) • 2cups 
pretzels • 1cup peanuts • 1/3cup (6 Tablespoons) coconut oil, melted • 
1tablespoon seasoned salt • 1/4cup Worcestershire sauce • 1teaspoon garlic 
powder (optional) Steps, Tips & Nutrition Steps • 1In large microwavable bowl, 
combine Chex™, pretzels and peanuts; set aside.
• 2In small microwavable bowl, microwave butter uncovered on High about 40 
seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir 
until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly 
stirring every 2 minutes.
• 3Spread on paper towels to cool. Store in airtight container.
tips
• Techniques: To make this recipe in the microwave, combine all of the 
ingredients as directed above. Then instead of microwaving the Chex™ mix, 
spread it out in an even layer on a large parchment-covered baking sheet.
Bake at 250°F for 1 hour, stirring every 15 minutes. Spread on paper towels to 
cool, and sprinkle with the fresh lime zest. Store in airtight container.

Nutrition
Serving Size: Calories (Calories from Fat ); Total Fat (Saturated Fat , Trans 
Fat ); Cholesterol ; Sodium ; Total Carbohydrate (Dietary Fiber , Sugars ); 
Protein % Daily Value*: Vitamin A %; Vitamin C %; Calcium %; Iron %
Exchanges: Other Carbohydrate; Vegetable; High-Fat Meat; Carbohydrate Choice

MyPyramid Servings: Fats & Oils; Grains; Meat & Beans *% Daily Values are based 
on a 2,000 calorie diet.
Makes: 24 servings

‘Faith is seeing light with your heart when all your eyes see is darkness.’ 
Sugar

Come and join me and my busy elves at the North Pole for yummy & Tasty
Recipes:
https://groups.io/org/groupsio/Santas-Workshop




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Re: [CnD] guidelines; all members please read

[Debbra Piening via Cookinginthedark]

Actually, I've always fouhnd it helpful to have people with usable vision on 
the list, and I wouldn't stay if I saw that there were restrictions of that 
sort.  You have good ideas, Mike, don't give up on us.


Deb


-Original Message-
From: Mike and Jenna via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 24, 2016 10:57 PM
To: cookinginthedark@acbradio.org
Cc: Mike and Jenna
Subject: Re: [CnD] guidelines; all members please read

Hi,

But I have refrained from saying something but being low vision and what not 
and all these posts from other make me feel like if I am not blind I am not 
wanted here. This is not what cooking in the dark use to be.

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 24, 2016 11:06 AM
To: cookinginthedark@acbradio.org
Cc: Sugar 
Subject: Re: [CnD] guidelines; all members please read

Marie
Though I understand where you are comeing from with this, I believe Nicole 
posted resources that we as blind people can use and they are very helpful.
No need to be so nasty and bitter or hate on other's who are just doing what 
they love to do and take time to do it.
If you just don't want to look things up then maybe you don't really want that 
recipe but to wish someone out of a list is just cruel and mean.

This is a hate post towards innocent people who wish to contribute and is 
getting bashed for it.
I am sorry if you are upset or  angry but no one deserves to be treated this 
way anywhere.

Very sad
Sugar
 ‘I have loved the stars too fondly to be fearful of the night.

Sugar


-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 24, 2016 8:05 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] guidelines; all members please read

How about adding this to the guidelines, Steve: No recipe which says, "Prepare 
cake or anything else according to package directions" which we blind people 
cannot read and there are also those of us who live alone and don't have 
sighted help around, and are not married to a sighted person or partner, and 
cannot afford a fancy reader that reads cans and boxes.  I am annoyed when part 
of a recipe requires you to go by package directions a blind person cannot 
read.  Also, when someone sends recipes that are not blind-friendly, that is 
what a sighted person is doing.  What are they doing on this list, then?  Yes, 
I am suspicious when someone does that, and it raises red flags.

Marie

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, July 22, 2016 12:27 PM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] guidelines; all members please read

Thank you Nicole, I had lost this message I will save it for future references.
I appreciate that.
Sugar

 ‘I have loved the stars too fondly to be fearful of the night.

Sugar


-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, July 22, 2016 12:24 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] guidelines; all members please read

Here folks, below the list guidelines are instructions on how to subscribe or 
unsubscribe. Note that there's a special email address for this, not the 
regular list address. Hope this helps, and for those unsubscribing I'll miss 
y'all.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Steve Stewart
Sent: Sunday, April 27, 2014 10:19 PM
To: cookinginthedark 
Subject: [CnD] guidelines; all members please read



List guide lines. Note, that the moderators addresses are in cluded at the end 
of this message.



1. Keep messages on the topic of cooking.

2. Change subject lines to reflect the body of the message.

3. Avoid sending short, meaningless messages. Examples follow: "Thanks for the 
recipe" "This sounds good" "Me too" Messages like this clutter up the list and 
greatly increase the time it takes to read through posted messages.
If you want to thank someone for a recipe please do so off list.

4. Please limit posting of multiple recipes to about 5 to 7 per day. You take 
the time to post them, so make sure that they get read. Bombarding the list 
with 10 to 20 recipes will ensure that many are deleted instead of read.

5. Questions, comments, complaints, and requests for assistance should be 
directed to the list owner or the list moderators for proper handling.

6. Off Topic notices or solicitations must be sent to the list owner for 
approval and posting to the list. Failure to do this may result in suspension 
from the Cooking in the Dark list.



Cooking in the Dark List Information. To subscribe to the list, send a message 
to: cookinginthedark-requ...@acbradio.org and in the subject line, put 

[CnD] Directions for Me

[Debbra Piening via Cookinginthedark]

Absolutely; this website was designed for and by blind people for exactly the 
reasons you describe.  The amount of information they've been able to gather is 
amazing.  

-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, July 24, 2016 10:17 AM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Annoying

A blind person doesn't ever have to be without resources for directions on 
packaging. Checking the website of most companies will find this, but the 
following site has most things most people would want to make, including 
nutrition information, at least on the things I've checked there. Also note 
that different cake mixes require different things and have some things not 
common to all mixes, so it's good advice to refer the cook to the package (or 
website) for specifics.

But check this site out, it's very useful for blind and visually impaired folks 
who want to cook.
http://www.directionsforme.com/

-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, July 24, 2016 9:54 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Annoying

Now, I have a complaint.  I didn't think I would, but there you are: Any recipe 
that says tp prepare cake mix according to directions you cannot read is 
useless for blind people.  Either you include the directions in the recipe, or 
don't bother to contribute them at all.  This annoys me no end.
When blind people live alone and don't have sighted help around, you can't 
magic your eyes to read directions on cake mix boxes.

 

Marie

 

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Re: [CnD] guidelines; all members please read

[Debbra Piening via Cookinginthedark]

Thanks, Nicole, for the reminder.  I think Steve sends these out about once a 
month, and looking at them again, I can see there's a reason for that.  Really, 
there are very few guidelines here, and they're simple enough to follow.  Maybe 
the heat is getting to us all these days.  Let's just take a collective deep 
breath, cool down a bit and try again.


Deb


-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, July 22, 2016 2:24 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] guidelines; all members please read

Here folks, below the list guidelines are instructions on how to subscribe
or unsubscribe. Note that there's a special email address for this, not the
regular list address. Hope this helps, and for those unsubscribing I'll miss
y'all.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Steve Stewart
Sent: Sunday, April 27, 2014 10:19 PM
To: cookinginthedark 
Subject: [CnD] guidelines; all members please read



List guide lines. Note, that the moderators addresses are in cluded at the
end of this message. 



1. Keep messages on the topic of cooking. 

2. Change subject lines to reflect the body of the message. 

3. Avoid sending short, meaningless messages. Examples follow: "Thanks for
the recipe" "This sounds good" "Me too" Messages like this clutter up the
list and greatly increase the time it takes to read through posted messages.
If you want to thank someone for a recipe please do so off list. 

4. Please limit posting of multiple recipes to about 5 to 7 per day. You
take the time to post them, so make sure that they get read. Bombarding the
list with 10 to 20 recipes will ensure that many are deleted instead of
read. 

5. Questions, comments, complaints, and requests for assistance should be
directed to the list owner or the list moderators for proper handling. 

6. Off Topic notices or solicitations must be sent to the list owner for
approval and posting to the list. Failure to do this may result in
suspension from the Cooking in the Dark list. 



Cooking in the Dark List Information. To subscribe to the list, send a
message to: cookinginthedark-requ...@acbradio.org and in the subject line,
put subscribe or unsubscribe. A confirmation message will be sent to your
address. When you receive it, simply reply to it to complete the
subscription or unsubscription transaction. If you need to get in touch with
the owner of this list, Dale Campbell, please send a message to:
cookinginthedark-ow...@acbradio.org Or: cookinginthed...@att.net 





To Contact the list moderator,  Steve Stewart, please send a message to:
cookda...@gmail.com 



Please include a FORWARDED list message with ALL HEADERS intact to make it
easier to help you. This list does not keep archives. Cooking in the Dark is
sponsored by Blind Mice Mart.   Visit them at www.blindmicemegamall.com

 Have a MICE Day!





STEVE and GINA STEWART
CnD MODERATOR
ATTHEMARKET OWNER
EMAIL;cookda...@gmail.com
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Re: [CnD] Homemade Vanilla Extract

[Debbra Piening via Cookinginthedark]

Thank you, Sugar; I think I might try this soon.  I'm forever running out of 
vanilla!

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, July 22, 2016 11:32 AM
To: CND
Cc: Sugar
Subject: [CnD] Homemade Vanilla Extract

Homemade Vanilla Extract 
 
 
 
 

By: Arlene From Flour On My Face 
 
Do you often use pure vanilla extract such as McCormick's when baking? Try
Arlene's Homemade Vanilla Extract recipe and make your very own vanilla for
all your baking needs! This recipe for homemade pure vanilla extract will
save you some money and could be a great holiday gift. 
Ingredients 
. Vodka 
. Vanilla Beans 5 per cup of Vodka 
. 2- quart size mason jar or other decorative jar 
Instructions 
1. Measure Vodka into jars. 
2. Add 5 split Vanilla Beans per cup of Vodka. 
3. Steep or cure for at least 6 weeks before using.

'Faith is seeing light with your heart when all your eyes see is darkness.'
Sugar

Come and join me and my busy elves at the North Pole for yummy & Tasty
Recipes:
https://groups.io/org/groupsio/Santas-Workshop




---
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Re: [CnD] looking for

[Debbra Piening via Cookinginthedark]

If you belong to Bookshare, you might try there.  With all of their formats, 
you should find something.  I just downloaded a DAISY format.  I wish I were 
lucky enough to have a braille display.  I'd like to look at it, too.

-Original Message-
From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, July 21, 2016 7:14 PM
To: cookinginthedark@acbradio.org
Cc: Wayne Scott
Subject: [CnD] looking for

I'm looking for a text copy of the "I Hate To Cook" book.  I 
could probably get some great recipes out of there.  This is one 
I don't think BARD has in braille.  The reason I would like it in 
a text file so I can look at it on my braillenote.  Wayne Scott
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[CnD] Points Concerning RiceRE: Copycat Pioneer Woman Hoppin John Recipe

[Debbra Piening via Cookinginthedark]

Thanks, Nicole, it's good to be reminded about the arsenic.  It's a shame, too, 
I love rice!

-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, July 21, 2016 2:52 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

In the version I make it depends on how much you want -- I tend to go with a 
half cup for each cup, or sometimes a half cup for each cup and a half. 
Remember that you don't want to consume more than two quarter cup servings (dry 
weight before cooking) a week of non-organic rice, as much of it has arsenic in 
it thanks to the soil and fertilizers.

-Original Message-
From: John McConnell via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, July 21, 2016 1:15 PM
To: cookinginthedark@acbradio.org
Cc: John McConnell 
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Hello:
She mentioned either white, or brown rice.
Thanks

John McConnell


-Original Message-
From: Laury-Johnson, Shawnese (LARA) via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, July 21, 2016 11:06 AM
To: cookinginthedark@acbradio.org
Cc: Laury-Johnson, Shawnese (LARA) 
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

There is no rice mentioned in the recipe you responded to

-Original Message-
From: John McConnell via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, July 21, 2016 2:03 PM
To: cookinginthedark@acbradio.org
Cc: John McConnell 
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Hello:
Good recipe, but how much rice for this dish? Please, it helps to be specific.
Thank you.

John McConnell


-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, July 21, 2016 9:28 AM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh 
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Coca-Cola Cake Frosting

6 tablespoons Coca-Cola

3 Tablespoons cocoa

1/2 cup butter or margarine

1 teaspoon pure vanilla (not imitation)

1 box (16-ounces) confectioners’ sugar

1 cup chopped pecans

To make frosting, combine ½ cup butter, 3 tablespoons cocoa and 6 tablespoons 
of Coca-Cola in a saucepan. Bring to a boil and pour over confectioner’s sugar, 
blending well. Add vanilla extract and pecans. Spread over hot cake. When cool, 
cut into squares and serve.


-Original Message-
From: Deborah Fisher via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, July 20, 2016 12:21 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Fisher
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

i would like to have recipes too.
- Original Message -
From: "Susan Lumpkin via Cookinginthedark" 
To: 
Cc: "Susan Lumpkin" 
Sent: Tuesday, July 19, 2016 2:34 PM
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe


I'd like to have these recipes too if you decide to discontinue sending them
to the list. Thanks. Happy cooking and recipe collecting.

Susan

-Original Message-
From: Naima Leigh via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 10:51 AM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh 
Subject: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Copycat Pioneer Woman Hoppin John Recipe



Prep time: 10 minutes



Cook Time: 1 hour



Total Time: 1 hour 10 minutes



Serves: 10



Ingredients



1 whole onion, diced



4 cloves garlic, minced



1 whole green bell pepper diced



2 whole stalks Celery, diced



4 cups soaked Black-eyes Peas



5 cups low-sodium (no-sodium) Chicken Broth



1 whole Ham Hock or ½ lb. bacon, (optional turkey) chopped (optional smoked
turkey wings)



Salt and pepper to taste



1 heaping teaspoon Cayenne Seasoning



1 bay leaf



White or Brown Rice, for Serving



Instructions



1.   Cook bacon pieces in a large pot over medium-high heat until
crispy.

2.   add onion, green pepper, celery to pot and stir.

3.   Cook for 3 to 4 minutes.

4.   Add in garlic and cook for another 1-2 minutes.

5.   Stir in rinsed beans, then add chicken broth, salt & pepper, and
cayenne to taste.

6.   Bring to a boil, then reduce heat and cover the pot for 30 minutes.

7.   After 30 minutes, check the liquid level; if it’s soupy, cook with
the lid off for another 15-30 minutes or so.

8.   If it’s too thick, splash in a little more broth and keep covered
for another 15-30 minutes.

9.   Taste for seasonings.

10.   Add more spice if needed.

11.   Serve over white or brown rice, making sure to get plenty of the
cooking liquid Spooned over the top.

12.   Or, you 

Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Debbra Piening via Cookinginthedark]

Pardon me, but this recipe doesn't match the subject line.  That's the point I 
was trying to make before with my reference to hints.

-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, July 21, 2016 11:28 AM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Coca-Cola Cake Frosting

6 tablespoons Coca-Cola

3 Tablespoons cocoa

1/2 cup butter or margarine

1 teaspoon pure vanilla (not imitation)

1 box (16-ounces) confectioners’ sugar

1 cup chopped pecans

To make frosting, combine ½ cup butter, 3 tablespoons cocoa and 6 tablespoons 
of Coca-Cola in a saucepan. Bring to a boil and pour over confectioner’s sugar, 
blending well. Add vanilla extract and pecans. Spread over hot cake. When cool, 
cut into squares and serve.


-Original Message-
From: Deborah Fisher via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, July 20, 2016 12:21 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Fisher
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

i would like to have recipes too.
- Original Message -
From: "Susan Lumpkin via Cookinginthedark" 
To: 
Cc: "Susan Lumpkin" 
Sent: Tuesday, July 19, 2016 2:34 PM
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe


I'd like to have these recipes too if you decide to discontinue sending them
to the list. Thanks. Happy cooking and recipe collecting.

Susan

-Original Message-
From: Naima Leigh via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 10:51 AM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh 
Subject: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Copycat Pioneer Woman Hoppin John Recipe



Prep time: 10 minutes



Cook Time: 1 hour



Total Time: 1 hour 10 minutes



Serves: 10



Ingredients



1 whole onion, diced



4 cloves garlic, minced



1 whole green bell pepper diced



2 whole stalks Celery, diced



4 cups soaked Black-eyes Peas



5 cups low-sodium (no-sodium) Chicken Broth



1 whole Ham Hock or ½ lb. bacon, (optional turkey) chopped (optional smoked
turkey wings)



Salt and pepper to taste



1 heaping teaspoon Cayenne Seasoning



1 bay leaf



White or Brown Rice, for Serving



Instructions



1.   Cook bacon pieces in a large pot over medium-high heat until
crispy.

2.   add onion, green pepper, celery to pot and stir.

3.   Cook for 3 to 4 minutes.

4.   Add in garlic and cook for another 1-2 minutes.

5.   Stir in rinsed beans, then add chicken broth, salt & pepper, and
cayenne to taste.

6.   Bring to a boil, then reduce heat and cover the pot for 30 minutes.

7.   After 30 minutes, check the liquid level; if it’s soupy, cook with
the lid off for another 15-30 minutes or so.

8.   If it’s too thick, splash in a little more broth and keep covered
for another 15-30 minutes.

9.   Taste for seasonings.

10.   Add more spice if needed.

11.   Serve over white or brown rice, making sure to get plenty of the
cooking liquid Spooned over the top.

12.   Or, you may mix the bean mixture with the rice before serving (that’s
what I did).



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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Debbra Piening via Cookinginthedark]

Hopefully she's sending the one that's mentioned in the subject line--hint, 
hint. . .

-Original Message-
From: Gary Patterson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 8:07 PM
To: cookinginthedark@acbradio.org
Cc: Gary Patterson
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Yes, I probably want your recipe; you didn't say what the recipe is. However, 
I'll pick what I want and delete the others. 

gpatterson...@mchsi.com

Gary Patterson

-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 20, 2016 4:54 PM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

Hi, do you want this recipe?

Send me your email and we can talk off list.

Naima

-Original Message-
From: Kimber Gardner via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 19, 2016 3:47 PM
To: cookinginthedark@acbradio.org
Cc: Kimber Gardner
Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

I wonder why people who don't want recipes would join a cooking list to begin 
with.

As for "modifying" a recipe, I cook the way I cook. It's the way I've always 
cooked. I'm completely self-taught since my mother thought stoves were too 
scary for blind kids. I wouldn't even know how to tell someone what I do that 
is different from any other cook.

On 7/19/16, Courtney Fulghum Smith via Cookinginthedark 
 wrote:
> Jennufer,
>
> I do the same thing. It's not too hard to click the delete button.
>
> I will be happy to receive your recipes. My email is:
> cmfulg...@gmail.com .
>
> Thanks,
>
> Courtney
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>


--
Kimberly
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[CnD] Methods of Frying

[Debbra Piening via Cookinginthedark]

How about air frying?  I've heard things come out well that way.  Has anyone 
tried?  If so, what have been the results?

-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 19, 2016 12:25 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: [CnD] frying choice - Re: purpose of the list concern

Oven frying does not achieve the same results as a deep fryer.  Onion rings, 
shrimp, and other foods are better, in my opinion, when deep frying is used. 
Oddly enough, even frozen french fries taste much better when deep fried 
rather than when baked.




If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Courtney Fulghum Smith via Cookinginthedark
Sent: Tuesday, July 19, 2016 12:08 PM
To: cookinginthedark@acbradio.org
Cc: Courtney Fulghum Smith
Subject: Re: [CnD] purpose of the list concern

I will agree to a certain degree. Some of the recent recipe posts have
sounded good & I have saved a few. Please remember there are different
cooking methods & tools to use in cooking. In stead of deep frying, try
oven frying. Want to know if your chicken is done & can't see the clear
juices? Invest in a $30 cooking thermometer.  There is a wealth of
knowledge at our finger tips with the Internet & search engines.

Two things to consider:
1. Research different cooking techniques for a recipe you would like to
try. Post your findings to the list for others to glean from. Who knows,
you just might spark another idea from another list member.

2. Don't want to read all the recipes? Deletethen

Instead of complaining, be active!

Just my thoughts.

Courtney
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[CnD] Cooking in the Dark Podcast

[Debbra Piening via Cookinginthedark]

No, that's true, it doesn't come up in the search.  I suspect there's something 
Dale or Humanware would need to do to add it.  When I listen to the show via 
the Stream, I use ACB Radio.


Deb


-Original Message-
From: Bill via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 12, 2016 10:26 AM
To: cookinginthedark@acbradio.org
Cc: Bill
Subject: Re: [CnD] Magic Chef Talking Microwave

I've tried doing that very thing, but no success.
Bill


-Original Message- 
From: Sandy via Cookinginthedark
Sent: Tuesday, July 12, 2016 8:40 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re: [CnD] Magic Chef Talking Microwave

It does, but well, not really!  Let me explain. I can go to the site and
download and put them into the Stream manually on my computer, but what I
want to know is is there a way to go into podcasts and search for the shows
for  download without having to use the computer? any help or suggestions
would be tremendously appreciated.


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Margaret via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 12, 2016 7:53 AM
To: cookinginthedark@acbradio.org
Cc: Margaret
Subject: Re: [CnD] Magic Chef Talking Microwave

Sandy this is Margaret Skinner I have one of the newest victor Reader which
has y fi on it and that is how I get the podcast I hope that help margaret
-Original Message-
From: Sandy via Cookinginthedark
Sent: Monday, July 11, 2016 11:23 PM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re: [CnD] Magic Chef Talking Microwave

How did you get the podcast? I mean, is there a direct download, doing the
search on the Stream, or do you go to the site and download it and then
paste the issues into the Stream?


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Margaret via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, July 11, 2016 6:55 PM
To: cookinginthedark@acbradio.org
Cc: Margaret
Subject: Re: [CnD] Magic Chef Talking Microwave

My name is Margaret Skinner I am not sure if this is the right place to ask
this but I have a victor reader that I can get radio shows on I have listen
to cooking in the dark and I hear them talking about blind mice mall is
there a way to get on line to the blind mice mall and if so could some one
please send it to marg1...@comcast.net I would like to learn more about the
blind mice mall that is all Margareta virctor

-Original Message-
From: Ward Dudley via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, July 11, 2016 2:08 PM
To: cookinginthedark@acbradio.org
Cc: Ward Dudley
Subject: Re: [CnD] Magic Chef Talking Microwave

Knock on wood but mine is three years old and working good.  The really nice
thing about it is it talks so there is no guessing how many beeps or
minutes/seconds or level the power setting is, etc.



On 7/11/2016 12:40 PM, Regina Marie via Cookinginthedark wrote:
> Yes. manual came on disk you can put into the computer. Also can get
> in
Braille or large print for a charge. I chose to read on my computer.
>
> *smile*
> Regina Marie
> Phone: 916-877-4320
> Email: reginamariemu...@gmail.com
> Follow me: http://www.twitter.com/mamaraquel Find Me:
> http://www.facebook.com/reginamarie
> Listen Live: http://www.jandjfm.com
>
>
>
> -Original Message-
> From: Charles Rivard via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, July 07, 2016 9:04 PM
> To: cookinginthedark@acbradio.org
> Cc: Charles Rivard
> Subject: Re: [CnD] Magic Chef Talking Microwave
>
> Did your microwave come with a user's guide?  If so, in what format or
> formats?
>
>
>
>
> If you think you're finished, you! really! are! finished!!
> -Original Message-
> From: Regina Marie via Cookinginthedark
> Sent: Thursday, July 07, 2016 8:48 PM
> To: cookinginthedark@acbradio.org
> Cc: Regina Marie
> Subject: Re: [CnD] Magic Chef Talking Microwave
>
> Sometimes Blind Mice Mart offers payment plans. Look for the sales
> when they do and you can break them up into as many as four payments.
> *smile*
> Regina Marie
>
>
> -Original Message-
> From: Marie Rudys via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Wednesday, July 06, 2016 6:58 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys
> Subject: Re: [CnD] Magic Chef Talking Microwave
>
> Yes, through Blind Mice Megamall it is.  I don't have that kind of
> money to spend for a talking one.  The best one I ever had was the
> Hamilton Beach Teamo, and it was so neat.  But, when it went out in
> 2008, it was already discontinued, and I couldn't get another one.
>
> Some of the good products that are cheaper than that Magic Chef
> microwave never last long enough.  They are discontinued in a flash.
>
> Marie
>
> -Original Message-
> From: Sandy via Cookinginthedark
> 

Re: [CnD] An early morning request for Grilled cheese sandwich method

[Debbra Piening via Cookinginthedark]

My mother used to butter both sides of each slice of bread, and that's usually 
what I do if using the skillet.

-Original Message-
From: Kimber Gardner via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, July 11, 2016 10:05 AM
To: cookinginthedark@acbradio.org
Cc: Kimber Gardner
Subject: Re: [CnD] An early morning request for Grilled cheese sandwich method

I think grilled cheese turns out better if you butter the outside of
the sandwich rather than the skillet. Also, I like to set a plate on
top of the sandwich while it's cooking to help the cheese melt. I can
usually tell by the sound of the sizzle if it's time to turn the
sandwich.



On 7/11/16, Cindy Simpson via Cookinginthedark
 wrote:
> Hi listers,
> So I'm stuck with a bout of insomnia, and I'm wondering if a little snack
> might help me get back to sleep again.  THe little snack I'm favoring today
> is a grilled cheese sandwich.  But it has been years and years since I've
> made one of these in the skillet and that is how I want to make one today.
> Could someone give me a basic idea of how to do this? I know you melt the
> butter, put your sandwich in, how long do you cook the sandwich on each
> side?  I guess that's basically what I wanted to know was how long to cook
> on each side.
>
> Thanks in advance you guys.
> Cindy Simpson
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-- 
Kimberly
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Re: [CnD] Fresh Strawberry

[Debbra Piening via Cookinginthedark]

Did I miss something?  How much sour cream is needed?  Thanks.


Deb


-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, May 27, 2016 10:58 AM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] Fresh Strawberry

Here's another one:
Fresh Strawberry Pie...Amazing!


Prep time 30 mins
Total time 30 mins

A flaky pie crust filled with luscious creamy goodness and then topped with 
Amazing Fresh Strawberries and homemade strawberry glaze.
Author: Maria: via Real Life Recipes


Serves: 8
Ingredients
•   1 Frozen Pie Crust, baked according to directions (or make your own)
•   2 lbs Fresh Strawberries
•   1 cup sugar, a little less if strawberries are nice and sweet
•   3 tbsp corn starch
•   the juice of half a lemon
•   6 ounces softened cream cheese
•   ⅔ cup sour cream
•   ¼ cup sugar
•   1 tsp vanilla
Instructions
1.  Make sure pie crust is cooked according to package directions and 
cooled completely
2.  Chop one pound of the strawberries into tiny pieces, You can do this by 
hand or with a food processor
3.  Cut the other pound of strawberries in half. If there are some huge 
ones, cut them in thirds or fourths and reserve for later
4.  In a medium sauce pan, combine 1 cup sugar, corn starch, the juice of 
half a lemon and the finely chopped strawberries, Cook over medium heat, 
stirring constantly until thickened.
5.  Remove from heat
6.  In a small/medium mixing bowl combine softened cream cheese, sour 
cream, remaining sugar and vanilla. Using a hand mixer or a whisk, beat mixture 
until completely combined and smooth.
7.  Spread cream cheese mixture into bottom of completely cooled pie crust.
8.  Add the largely chopped strawberries to the thickened strawberry glaze 
mixture and stir gently until they are all coated and then pour that mixture 
over the cream cheese mixture in the pie crust and refrigerate for 2-3 hours or 
until ready to serve.

 ‘I have loved the stars too fondly to be fearful of the
night.

Sugar


-Original Message-
From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, May 27, 2016 8:48 AM
To: cookinginthedark@acbradio.org; 'Andrea Stone'
Cc: Wendy
Subject: [CnD] Fresh Strawberry

Does anyone have a recipe for Fresh Strawberry Pie? This is not a cooked pie. 
Thanks.
Wendy

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Re: [CnD] CROCKPOT BOILED EGGS

[Debbra Piening via Cookinginthedark]

I think she just forgot to change the subject line.

-Original Message-
From: Victoria via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, February 21, 2016 9:12 PM
To: cookinginthedark@acbradio.org
Cc: Victoria
Subject: Re: [CnD] CROCKPOT BOILED EGGS


But why do they call them crockpot boiled eggs when you are actually using a 
saucepan on the stove? 

Victoria


-Original Message-
From: janbrown via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, February 21, 2016 4:56 PM
To: cookinginthedark@acbradio.org
Cc: janbrown
Subject: Re: [CnD] CROCKPOT BOILED EGGS

I got my hard-boiled egg cooking tip from a cooking in the dark show long ago.
Put eggs in water in sauce pan.
add water.
cover and cook as long as you hear boiling for ten minutes.
Turn off the stove and let them sit for another ten minutes.
Run under cool water and refrigerate or use.
Perfect every time and easy to peel.

On Feb 21, 2016, at 8:21 AM, Sugar via Cookinginthedark 
 wrote:

CROCKPOT BOILED EGGS 
I hate boiling eggs.  It's difficult, you have to watch them, the 
range heats up the house.  If you want to know how to boil eggs in 
a crock pot or slow cooker, this post is for you.  It's simple, it is so 
easy and it WORKS!!! Place your eggs into the crockpot and fill it 
with just enough water to cover them.

Perfect boiled eggs every time. I have read that you can boil eggs 
in the crockpot without water, I tried and failed!! This is super 
simple and always works! 6-12 eggs on high for about 2 and a half 
hours and you get fantastic eggs! 

Prep time 2 mins  
Cook time 2 hours 30 mins  
Total time 2 hours 32 mins  
Serves: 6-8 

Eggs
Salt
Water

Fill your crockpot with eggs. Make sure not to stack the eggs
Fill your crockpot with water but only enough to just cover the 
eggs
Salt the water liberally
Set on high for 2 and a half hours
As soon as the time is up, remove the eggs and place them into a 
cold water bath to stop them from cooking.
Peel and enjoy!




There is speaking grace. Colossians 4:6 says, "Let your speech be always
with grace, seasoned with salt, that ye may know how ye ought to answer
every man."
~Blessings, Sugar




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Re: [CnD] Ot; birthday greeting

[Debbra Piening via Cookinginthedark]

Happy Birthday, Dale!  Sorry I'm late!


Deb


-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, November 05, 2015 9:14 AM
To: cookinginthedark@acbradio.org; Steve Stewart
Subject: Re: [CnD] Ot; birthday greeting

Who is he?  Oh, wait!  He's the guy who enjoys semi-hot foods and knows how 
to barbecue ribs indoors and smoke them outdoors, I think??

Happy Birthday, Dale!

from a fan of the show!

---
Be positive!  When it comes to being defeated, if you think you're finished, 
you! really! are! finished!
- Original Message - 
From: "Steve Stewart via Cookinginthedark" 
To: "cookinginthedark" 
Sent: Thursday, November 05, 2015 4:51 AM
Subject: [CnD] Ot; birthday greeting


> happy birthday goes to dale campbell. hope you have a good one. Steve 
> Stewart
> CnD Moderator
> email; cookda...@suddenlink.net
> ___
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>
>
> -
> No virus found in this message.
> Checked by AVG - www.avg.com
> Version: 2015.0.6173 / Virus Database: 4457/10948 - Release Date: 11/04/15
> 

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Re: [CnD] banana cake recipe

[Debbra Piening via Cookinginthedark]

Banana Nut Cake

1 1/2 cups sugar
1/2 cup shortening
2 eggs, beaten
3 ripe bananas, mashed
2 cups sifted flour
1 tsp soda
4 tbsp buttermilk
1 tsp vanilla
1/2 cup pecans

Preheat oven to 325 degrees.  Grease two layer panhs or single loaf pan.  Cream 
sugar and shortening until fluffy, add eggs and bananas.  Sift flour and soda, 
and add to the banana mixture with buttermilk and vanilla.  Add pecans.  Bake 
for 25 minutes in layer pans or 40-45 minutes in loaf pan.

Banana Frosting

Place 1/2 box powdered sugar, one mashed banana, juice of one lemon and 2 tbsp 
melted butter in bowl and beat until blended.  Blend in 1/2 cup chopped pecans. 
 Enough frosting for a 2-layer cake.

-Original Message-
From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, August 26, 2015 9:26 AM
To: cookinginthedark
Subject: [CnD] banana cake recipe

I am looking for a banana cake recipe that uses bananas in the cake, and in the 
icing. also you use pecans in it, and put pecans on top of the cake after you 
bake it. Steve Stewart
CnD Moderator
email; cookda...@suddenlink.net
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Re: [CnD] banana cake recipe

[Debbra Piening via Cookinginthedark]

I have no idea; I've always followed this recipe as written.  If you're 
comfortable making substitutions with it, why not try it and let us know.

-Original Message-
From: Becky McCullough [mailto:misscof...@neb.rr.com] 
Sent: Wednesday, August 26, 2015 3:23 PM
To: cookinginthedark@acbradio.org; Debbra Piening
Subject: Re: [CnD] banana cake recipe

Could Truvia be a good substitute?
Becky
- Original Message - 
From: Debbra Piening via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; 'Steve Stewart' 
cookda...@suddenlink.net
Sent: Wednesday, August 26, 2015 10:23 AM
Subject: Re: [CnD] banana cake recipe


 Banana Nut Cake

 1 1/2 cups sugar
 1/2 cup shortening
 2 eggs, beaten
 3 ripe bananas, mashed
 2 cups sifted flour
 1 tsp soda
 4 tbsp buttermilk
 1 tsp vanilla
 1/2 cup pecans

 Preheat oven to 325 degrees.  Grease two layer panhs or single loaf pan. 
 Cream sugar and shortening until fluffy, add eggs and bananas.  Sift flour 
 and soda, and add to the banana mixture with buttermilk and vanilla.  Add 
 pecans.  Bake for 25 minutes in layer pans or 40-45 minutes in loaf pan.

 Banana Frosting

 Place 1/2 box powdered sugar, one mashed banana, juice of one lemon and 2 
 tbsp melted butter in bowl and beat until blended.  Blend in 1/2 cup 
 chopped pecans.  Enough frosting for a 2-layer cake.

 -Original Message-
 From: Steve Stewart via Cookinginthedark 
 [mailto:cookinginthedark@acbradio.org]
 Sent: Wednesday, August 26, 2015 9:26 AM
 To: cookinginthedark
 Subject: [CnD] banana cake recipe

 I am looking for a banana cake recipe that uses bananas in the cake, and 
 in the icing. also you use pecans in it, and put pecans on top of the cake 
 after you bake it. Steve Stewart
 CnD Moderator
 email; cookda...@suddenlink.net
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Re: [CnD] Microwave Omelet Pans

[Debbra Piening via Cookinginthedark]

The instructions for mine have been buried somewhere, but as soon as I find 
them, I will send them on.


Deb


-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, July 22, 2015 2:45 PM
To: cookinginthedark@acbradio.org; 'Susan Lumpkin'
Subject: [CnD] Microwave Omelet Pans

I somehow misplaced the instructions for my microwave omelet pan; does any
one have the timings and instructions for those pans? 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Susan Lumpkin via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, July 20, 2015 9:09 PM
To: cookinginthedark@acbradio.org; 'Mary Ann'
Subject: Re: [CnD] Freezing Mashed Potatoes

Do you put in any milk, butter or sour cream before you freeze them and do
you cook them all the way through? Thanks. I'll give this one a try because
I haven't been able to get them to freeze well.

Susan 

-Original Message-
From: Mary Ann via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, July 20, 2015 8:53 PM
To: cookinginthedark@acbradio.org; Teresa Mullen
Subject: [CnD] Freezing Mashed Potatoes

I freeze mashed potatoes in muffin tins and after they are frozen, I put
them in a bag. My husband says they are delicious after heating them in the
microwave. The potatoes are really hot and good.
 


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Re: [CnD] Mixing streusel

[Debbra Piening via Cookinginthedark]

Yes, my mistake; it's coarse crumbs you want.  I think I said fine crumbs.  
I've never used a pastry blender because I never think to look for one and have 
always done fine with the knives. Hopefuly, someday I'll try that, too!  Have 
fun, Alex, with the right tools, it's actually easier than you might think.  

-Original Message-
From: ajackson212--- via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, August 02, 2015 2:29 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Mixing streusel

Hi, Alex,
Mixing streusel is like mixing pastry; you handle it as little as possible and 
keep the butter cold.  From what I've read in your messages, you are using your 
hands to mix in the butter.  In older cook books it instructs to rub the butter 
into the flour.  
I think it would be worth investing in a pastry blender.  It is a u shaped 
tool with a series of wires and a handle.  You simply work this through the 
butter and flour with a cutting motion; it does the work and you will end up 
with the course crumbs you want.
It sounds like the butter is getting too warm as you work, which prevents it 
from absorbing the flour mixture.
I hope this helps.  You can probably find a pastry blender anywhere that sells 
kitchen gadgets.  Don't give up!
Blessings,
Alice


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Re: [CnD] I have a huge streusel problem

[Debbra Piening via Cookinginthedark]

I mix the dry ingredients, then lay the cold stick of butter on top and use two 
knives to cut the butter into the dry ingredients, checking with my hands from 
time to time until I have the right consistency.  I've never had a problem 
doing it that way.  I wonder if you could be handling the streusel a bit too 
much.

-Original Message-
From: Alex Hall via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, August 01, 2015 8:46 PM
To: janbrown
Cc: [cookinginthedark@acbradio.org]
Subject: Re: [CnD] I have a huge streusel problem

Well, the melted butter recipe I tried today was new, so I'll stick to my usual 
one. I mix the dry ingredients together--cinnamon, flour, and brown sugar 
usually, but sometimes oats and/or other spices. I then remove a stick of 
butter from the fridge and cut it into 20 or 24 pieces--little cubes--which I 
put in the dry ingredients. Finally, I mix it all around with my hands, 
squeezing the butter into smaller lumps as it softens enough to allow this. I 
try to work as much of the dry stuff into the lumps as I can, without melting 
them. By the end of it, I usually end up with buttery lumps somewhat smaller 
than marbles, plus  a ton of extra dry ingredient mixture that has nothing with 
which to combine. Plus, my lumps are rather soft, and even if I refrigerate the 
whole thing, it just never seems… right.
 On Aug 1, 2015, at 9:36 PM, janbrown janbr...@samobile.net wrote:

 I have never had this particular and I can't fathom why you are having it.
 The course crumbs thing is most important so you don't have isolated flour 
 pockets.
 It is tough to know when you work it enough or too much.
 Use your hands and allow some coolness in the butter.
 Mix until good old course crumbs take shape.
 It ought to work.
 Can you describe precisely what you do?

 Sent from my iPhone

 On Aug 1, 2015, at 4:05 PM, Alex Hall via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:

 Hey all,
 Yet again, I tried to make a streusel topping, this time for some baked 
 pumpkin oatmeal. My sister made this recipe last week and it was perfect. I 
 made the same recipe, following the same instructions, and the oatmeal was 
 perfect. My topping, though, tasted like baked flour more than the brown 
 sugar/cinnamon/butter mix it should have.

 I've never once made a good streusel/crumb topping. I've tried with and 
 without flour, I've used cold or melted butter, I've tried with and without 
 oats, I've used different ratios… A streusel is supposed to have the 
 consistency of gravel, with the sugars and spices surrounding small bits of 
 butter (or clumped together with some flour, in the case of recipes using 
 melted butter) Those small pieces then crisp up in the oven and provide a 
 wonderful experience for the top of your oatmeal, coffee cake, muffins, 
 whatever.. Mine is always either way too chunky; so fine that it melts in 
 the oven; never crisps up; or (like today) tastes--and has the unpleasant 
 texture--of flour. I don't know what else to do, and no one has been able to 
 show me in person how to do this right. I'm to the point where i either ask 
 someone else to make my topping, or make it myself, knowing it'll be 
 anywhere between tastes okay but doesn't have the texture of streusel to 
 tastes like baked flour and has no spice flavor at all. It's incredibly 
 frustrating, because other than this, I'm actually a good cook. For whatever 
 reason, streusel-like toppings are the one thing I simply cannot master, 
 though I've been trying for years.

 My question, then, is simple: how do you all do it, particularly those of 
 you for whom streusel works out well? I know it can be done by hand, because 
 I've never seen a streusel that comes out tasting great be prepared in any 
 kind of machine. I just don't know the procedure, and if I do, I'm messing 
 it up somewhere along the way. Maybe I'm mixing too long? Not long enough? 
 Working it too much? Is my butter too big? Should the cold butter warm up 
 enough so I can mold it or not (I've been told both yes and no on that 
 one)?. Thanks in advance.

 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com

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--
Have a great day,
Alex Hall
mehg...@icloud.com

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Re: [CnD] I have a huge streusel problem

[Debbra Piening via Cookinginthedark]

You want the entire mixture to be the consistency of fine crumbs, which is what 
you'll have if the temperature of the butter is cooler than the temperature of 
your dry ingredients.  That's why a pastry blender or two knives will work.  I 
suspect your hands are inadvertently heating the mixture.  Play with it some 
time.  Mix your dry ingredients, then add a chunk of butter and begin cutting 
the butter directly into the dry ingredients with two crossed ordinary kitchen 
knives. In other words, don't cut the butter ahead of time.  The butter and the 
other ingredients will mix as you cut.  Let the tools do the work and use your 
hands to see that that's what they're doing.  You'll be amazed!

-Original Message-
From: Alex Hall [mailto:mehg...@icloud.com]
Sent: Saturday, August 01, 2015 10:11 PM
To: Debbra Piening
Cc: cookinginthedark@acbradio.org; janbrown
Subject: Re: [CnD] I have a huge streusel problem

I certainly could be. I think I have two problems: how small should the pieces 
of butter be, and how firm? By the time I'm done, the butter pieces are about 
the consistency of soft modeling clay and, as I said, not quite as big as 
marbles.
 On Aug 1, 2015, at 11:06 PM, Debbra Piening debbra.pien...@att.net wrote:

 I mix the dry ingredients, then lay the cold stick of butter on top and use 
 two knives to cut the butter into the dry ingredients, checking with my hands 
 from time to time until I have the right consistency.  I've never had a 
 problem doing it that way.  I wonder if you could be handling the streusel a 
 bit too much.

 -Original Message-
 From: Alex Hall via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
 Sent: Saturday, August 01, 2015 8:46 PM
 To: janbrown
 Cc: [cookinginthedark@acbradio.org]
 Subject: Re: [CnD] I have a huge streusel problem

 Well, the melted butter recipe I tried today was new, so I'll stick to my 
 usual one. I mix the dry ingredients together--cinnamon, flour, and brown 
 sugar usually, but sometimes oats and/or other spices. I then remove a stick 
 of butter from the fridge and cut it into 20 or 24 pieces--little 
 cubes--which I put in the dry ingredients. Finally, I mix it all around with 
 my hands, squeezing the butter into smaller lumps as it softens enough to 
 allow this. I try to work as much of the dry stuff into the lumps as I can, 
 without melting them. By the end of it, I usually end up with buttery lumps 
 somewhat smaller than marbles, plus  a ton of extra dry ingredient mixture 
 that has nothing with which to combine. Plus, my lumps are rather soft, and 
 even if I refrigerate the whole thing, it just never seems… right.
 On Aug 1, 2015, at 9:36 PM, janbrown janbr...@samobile.net wrote:

 I have never had this particular and I can't fathom why you are having it.
 The course crumbs thing is most important so you don't have isolated flour 
 pockets.
 It is tough to know when you work it enough or too much.
 Use your hands and allow some coolness in the butter.
 Mix until good old course crumbs take shape.
 It ought to work.
 Can you describe precisely what you do?

 Sent from my iPhone

 On Aug 1, 2015, at 4:05 PM, Alex Hall via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:

 Hey all,
 Yet again, I tried to make a streusel topping, this time for some baked 
 pumpkin oatmeal. My sister made this recipe last week and it was perfect. I 
 made the same recipe, following the same instructions, and the oatmeal was 
 perfect. My topping, though, tasted like baked flour more than the brown 
 sugar/cinnamon/butter mix it should have.

 I've never once made a good streusel/crumb topping. I've tried with and 
 without flour, I've used cold or melted butter, I've tried with and without 
 oats, I've used different ratios… A streusel is supposed to have the 
 consistency of gravel, with the sugars and spices surrounding small bits of 
 butter (or clumped together with some flour, in the case of recipes using 
 melted butter) Those small pieces then crisp up in the oven and provide a 
 wonderful experience for the top of your oatmeal, coffee cake, muffins, 
 whatever.. Mine is always either way too chunky; so fine that it melts in 
 the oven; never crisps up; or (like today) tastes--and has the unpleasant 
 texture--of flour. I don't know what else to do, and no one has been able 
 to show me in person how to do this right. I'm to the point where i either 
 ask someone else to make my topping, or make it myself, knowing it'll be 
 anywhere between tastes okay but doesn't have the texture of streusel to 
 tastes like baked flour and has no spice flavor at all. It's incredibly 
 frustrating, because other than this, I'm actually a good cook. For 
 whatever reason, streusel-like toppings are the one thing I simply cannot 
 master, though I've been trying for years.

 My question, then, is simple: how do you all do it, particularly those of 
 you for whom streusel works out well? I know it can be done by hand, 
 because I've

Re: [CnD] a discover while being a nut

[Debbra Piening via Cookinginthedark]

What a great idea!  I can never get pizza wheels to work on pizza; I'll have to 
try them on hot dog buns instead!


Deb
 -Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, June 25, 2015 6:34 PM
To: cooking in the dark list
Subject: [CnD] a discover while being a nut

Something that has always bugged me is the fact that bread makers never 
separate hot-dog buns.  In a package of 8, they are divided into 2 portions of 
4, and each portion is, sort of, separate into sections of 2.  But those 
sections are not separated.  So, after thinking about what would be a quick and 
easy way to separate the buns, I got a pizza wheel out and used it to separate 
the 2-bun sections.  It works quickly and effortlessly.

---
Be positive!  When it comes to being defeated, if you think you're finished, 
you! really! are! finished!
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Re: [CnD] Slicing cookies from a log.

[Debbra Piening via Cookinginthedark]

You might also try inserting the dough into an empty paper towel roll to help 
it keep its shape.  After chilling in the roll, it might be easier to get 
uniform slices.   I'm going to have to get some rosemary and try this, too!

-Original Message-
From: ajackson212--- via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, June 16, 2015 8:56 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Slicing cookies from a log.

Hi, Ellen,
If you are hesitant to slice cookies why not form the dough into 1/2 inch balls 
and then flatten them with the bottom of a drinking glass dipped in flour to 
the desired thickness.  You can wrap the dough in plastic and chill it well 
first.  
If you have a knife with a guide you could use that to make your slices uniform.
The recipe sounds delicious; I'll have to try it soon; I love the flavor of 
rosemary.
Good Luck!
Alice


---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus
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[CnD] Test

[Debbra Piening via Cookinginthedark]

Just testing to see if we're still up and running.  Hopefully the list is
just quiet.

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Re: [CnD] Test

[Debbra Piening via Cookinginthedark]

Very true, and I'm not complaining.  It's just that I took myself off of
another list recently and wanted to make sure I hadn't got carried away and
unsubscribed to this one also.

-Original Message-
From: brenda mueller [mailto:bren...@smart2.net] 
Sent: Wednesday, June 10, 2015 11:17 AM
To: cookinginthedark@acbradio.org; Debbra Piening
Subject: re: [CnD] Test

Oh, I think things have just been quiet lately.  We seem to go 
through cycles.

Brenda Mueller


 - Original Message -
From: Debbra Piening via Cookinginthedark 
cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Date sent: Wed, 10 Jun 2015 14:11:54 +
Subject: [CnD] Test

Just testing to see if we're still up and running.  Hopefully the 
list is
just quiet.

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Re: [CnD] Email settings test - Re: Test

[Debbra Piening via Cookinginthedark]

You came through just fine here.


Deb


-Original Message-
From: Charles Rivard [mailto:wee1s...@fidnet.com] 
Sent: Wednesday, June 10, 2015 10:31 AM
To: cookinginthedark@acbradio.org; Debbra Piening
Subject: Email settings test - Re: [CnD] Test

We're still up and running.  Speaking of tests, I've had to rework my Email 
settings because my ISP has changed platforms.  Could someone reply to this 
to see if I've got them right?  Thanks much.

---
Be positive!  When it comes to being defeated, if you think you're finished, 
you! really! are! finished!
- Original Message - 
From: Debbra Piening via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Sent: Wednesday, June 10, 2015 9:11 AM
Subject: [CnD] Test


 Just testing to see if we're still up and running.  Hopefully the list is
 just quiet.

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 -
 No virus found in this message.
 Checked by AVG - www.avg.com
 Version: 2015.0.5961 / Virus Database: 4355/9987 - Release Date: 06/10/15
 

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Re: [CnD] Test

[Debbra Piening via Cookinginthedark]

Actually, a little silence is pleasant now and then

Peace,


Deb
.  

-Original Message-
From: Luis Roman via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, June 10, 2015 9:57 AM
To: cookinginthedark@acbradio.org; Colleen Chandler
Subject: Re: [CnD] Test

good morning, pretty strange there isn't more going on...

Peace
Luis

-Original Message- 
From: Colleen Chandler via Cookinginthedark 
Sent: Wednesday, June 10, 2015 9:54 AM 
To: cookinginthedark@acbradio.org ; Debbra Piening 
Subject: Re: [CnD] Test 

I think it's just quiet. 


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Re: [CnD] Recipe Request

[Debbra Piening via Cookinginthedark]

If you use Bookshare, you might look there for a book called Icebox Cakes.  
According to this book, these are made by layering graham crackers, vanilla 
wafers orNabisco cookies with pudding or jello and/or flavored whipped cream. 
You can add layers of fruit, bananas, berries, etc., chill till firm and often 
just serve from the pan.  This could be something really nice for the summer!  

-Original Message-
From: Nancy and Gary via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, June 01, 2015 6:45 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Recipe Request

Hi,
Today a group of us from our church went and ate at this barbecue place. For 
dessert I got this graham cracker pudding which was vanilla and chocolate 
pudding and graham crackers and I'm not sure what else was in it. Does anyone 
have a recipe that might sound like what I'm describing? It was so yummy.
Thanks.
Nancy Williams

Sent from my iPhone
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Re: [CnD] The RangeMate is pretty handy, sometimes

[Debbra Piening via Cookinginthedark]

I bought one recently from QVC but haven't had a chance to try it yet.  I'm 
glad to see that people like it so well.  Think I'll take a look at the website.

-Original Message-
From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, May 29, 2015 12:02 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] The RangeMate is pretty handy, sometimes

Hi, Alex.

My mom got me one of these from QVC, only it's round and has a silicone
insert I can use to steam veggies.  There's also a 4 cavity silicone muffin
pan that comes with it.

So far I really like mine.  I've made meat loaf, hamburgers, several types
of chicken and have steamed vegetables with no problem.

It is tricky to figure out cooking times, even though the microwave wattage
used in their manual is an 1100 watt and that's the same as mine, so there's
been some trial and error.

Still, it does a good job with browning things and you really can make a
grilled chese that's crispy on both sides.  You'd never know it was cooked
in a microwave.

Lisa

Lisa Belville
lisa...@frontier.com
missktlab1...@frontier.com

- Original Message -
From: Alex Hall via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Sent: Friday, May 22, 2015 4:49 PM
Subject: [CnD] The RangeMate is pretty handy, sometimes


Hi all,
My grandmother is constantly buying random things she sees on TV that will
help me in the kitchen. Very rarely do they prove to be anything more that
Ebay fodder, but there are exceptions.

The RangeMate (www.rangemateusa.com) is one. It claims to let you cook
hamburgers, chicken breasts, quesadillas, grilled cheese, and so on, all in
the microwave. Aside from flipping halfway through, you need only put the
item in, put the lid on, and nuke it.

I was skeptical, but I have to admit that I've had success so far. My
hamburger was good, my grilled cheese nicely done, my quesadillas (once I
got the cooking time down) quite tasty… I expected a different taste or
texture, in the same way food in a slow cooker can taste more steamed than
one would like. This wasn't the case, though. The website lists a lot more
recipes--muffins, oatmeal, eggs, and more--but I haven't tried them yet.

The RangeMate is a large rectangle made from plastic. The long sides are
slightly convex and sport small handles. Inside, you have a grill pan,
complete with the ridges that will give things grill marks. The plastic
sides extend above the pan a few inches, until terminating in a rubber ring
that goes around the inner perimeter. The lid, which has a knob-like handle
on top, rests on that rubber. It just sits there, no locking mechanism or
anything. Once you put your food on the pan and put the lid on, you place
the entire contraption in the microwave and hit 'Start'. As I said, you'll
have to flip your meal partway through cooking; the small size of the
RangeMate can make this a bit of a challenge, but I doubt most people would
have a problem.

If you've been considering one of these, or have never heard of it, my
personal--and still somewhat limited--experience is that this thing does
what it says on the box. Give it a try, especially if you have a
glass-topped stove or can never get the timing right when cooking something
in a pan.

--
Have a great day,
Alex Hall
mehg...@icloud.com

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Re: [CnD] Single Kay cup coffee brewers

[Debbra Piening via Cookinginthedark]

If I were going to buy a single-cup brewer, I'd probably get the Bunn.  I've 
had their full-sized brewers for years and they've always held up well.  You 
can use regular coffee with them also.

-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, May 27, 2015 7:44 AM
To: [cookinginthedark@acbradio.org]; Debbie Deatherage
Subject: Re: [CnD] Single Kay cup coffee brewers

I was not aware that there are other cake up Brewers like the Kahrig. I think 
the Kahrig has gotten too popular and now I hear their new one is not a good 
one.

Teresa MullenSent from my iPhone

 On May 26, 2015, at 11:26 PM, Debbie Deatherage via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 
 
 Sent from my iPhoneHello, 
 We are thinking of trying another kay cup brewer besides Keurig. We like the 
 Keurig but find they don't hold up. We have looked in to Mr. Coffee and 
 Hamilton Beach Flex brew. Does anyone have experience with either one? 
 Debbie Deatherage 
 
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Re: [CnD] Cooking Brown Rice.

[Debbra Piening via Cookinginthedark]

If using chicken broth instead of water and bouillon, what amount would you use?

-Original Message-
From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, May 08, 2015 7:01 AM
To: cookinginthedark@acbradio.org; ellen telker
Subject: Re: [CnD] Cooking Brown Rice.

Hi Ellen, Here it is from all the way back in 2003! Wow!
I have made brown rice this way, and it turns out well (for brown
rice...)! I still prefer white, but this works. I have made it with
only water, with the bouillion concentrate from Trader Joe's, and with
boxed chicken broth. Enjoy!
Penny
Sounds like a good way to cook it.  LaWanda  At 03:44 PM 9/7/03 -0400, you
wrote:
Hello Everyone,
This past year I learned of a way to fix Brown Rice that is wonderful.
I guess it would work well with other kinds.  I know that I didn't
always like Brown Rice, and this makes it so much better.

I start with a 2 quart casserole.  I use 2 cups of brown rice, 4 cups of
boiling water, 2 large Chicken Bullion cubes (can use Chicken Broth
instead of water and Bullion instead)

(These amounts can be varied of course.  If you want a smaller amount.
Just remember that it's twice the amount of water per amount of rice.

Dissolve the Bullion into the hot water.  Put the rice in the casserole
dish, and pour the water over it.  Add whatever you want, such as
chopped onions, garlic, any other spices you like.  Put either a stick
of butter onto (I sometimes use Smart Balance) Just put it on top and
cover.  Bake in a 350 oven for approximately 70 minutes. Turn oven off
and let it sit for a few minutes until there is no longer excess liquid.
This can easily be reheated in desired portions.  It's delicious!
Enjoy!


--Debbie Hazelton
Live The Light Within You!!!
IntoItions Sanctuary Inc.
Check out our new web site!
http://www.intoitions.org
We spell our name differently, so why not add us to your Favorites list
so you can visit us often!

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-Original Message-
From: Shelley Proulx [mailto:shelley.pro...@verizon.net]
Sent: Sunday, September 07, 2003 2:36 PM
To: Cooking in the DArk
Subject: Cooking n Dark Lasagna Recipe from Shelley's dad


Hi everyone,

Been having trouble w/ my email for the last 24 hrs... finally fixed...
server problems at Verizon... Here's the Lasagna recipe I said I'd
send... was a big hit at my birthday parties since 1975! :) It has
changed some due to my family's desire to cut back on the fat and such,
but I figured if you're going to celebrate, why not eat the way you
want! :)

INGREDIENTS:

 * 2 lbs lasagna noodles (cooked) (Eggbows are easier)
 * 2 lbs ricotta cheese
 * 2 eggs
 * 4 cups spaghetti sauce
 * 1 lb mozzarella cheese
 * 4 tablespoons grated cheese
 * 1 1/2 teaspoons salt
 * 1/2 teaspoon pepper
 * dash of parsley

DIRECTIONS:

1. Mix eggs and ricotta and season to taste with salt, pepper and
parsley
2. Grease 11 x 16 baking dish and cover bottom with a layer of
   lasagna noodles
3. Cover with sauce, then ricotta mixture, then slices of mozzarella
4. Sprinkle with grated cheese
5. Cover with layer of noodles and continue alternating mixtures
   until all ingredients are used up
6. Bake in 350 degree oven 30 to 40 minutes

Notes: Makes 8 servings



And, Another:

Baked brown rice

1 tablespoon butter
1 small onion, finely chopped 1/2 cup chopped walnuts
1 tablespoon sesame oil
2 1/2 cups chicken, beef or vegetable broth, heated to boiling
1 cup brown rice

Heat oven to 400 degrees. In a skillet, melt butter. Add onions
and nuts and saut until onions are soft, about 5 minutes. Pour heated
broth into an oven-proof casserole dish with a tight-fitting lid. Stir
in sesame oil, rice, sauted onions and nuts. Cover and bake 50 minutes
to 1 hour or until rice is tender and liquid is absorbed. Fluff with a
fork. Makes 4 servings.

Source: Noel Applebaum





On 5/8/15, ellen telker via Cookinginthedark
cookinginthedark@acbradio.org wrote:
 This is a recipe that was posted on this list a while ago when someone was
 looking for recipes using canned tuna or salmon.  I made it last weekend and

 I liked it.  I didn't have a can of salmon so I just put several pieces of
 thawed frozen salmon on top of the rice in my casserole dish and covered it.

 I added some onion, tarragon and thyme and I'll bet curry would have been
 good too.  A long time ago someone posted a recipe for making rice in the
 oven which I have lost, and if someone has it that might help you too.  Good

 luck!
 Salmon and Brown Rice Bake


 Yield: 4 Servings



 1 (10 oz) pkg corn; frozen

 1 (6 1/2 oz) can salmon; drained

 3/4 cup brown rice

 2/3 cup water

 2 tbsp green onion; sliced

 1/2 tsp low sodium chicken bouillon

 1/4 tsp dried dill weed

 1/4 cup cheddar cheese; low fat, shredded



 Preheat oven to 375F.



 In a 1 1/2 

Re: [CnD] Cooking Brown Rice.

[Debbra Piening via Cookinginthedark]

Hot chocolate and brown rice, now there's an idea!

-Original Message-
From: Nicole Massey [mailto:ny...@gypsyheir.com] 
Sent: Friday, May 08, 2015 10:03 AM
To: cookinginthedark@acbradio.org; 'Debbra Piening'
Subject: RE: [CnD] Cooking Brown Rice.

The same amount -- 2 cups for a cup of white rice, 3 cups per cup of brown 
rice. Any liquid with about the same consistency can replace water, though I 
haven't tried some of the more exotic options like hot chocolate or fruit 
juices.

 -Original Message-
 From: Debbra Piening via Cookinginthedark
 [mailto:cookinginthedark@acbradio.org]
 Sent: Friday, May 08, 2015 9:52 AM
 To: cookinginthedark@acbradio.org; 'Penny Reeder'; 'ellen telker'
 Subject: Re: [CnD] Cooking Brown Rice.
 
 If using chicken broth instead of water and bouillon, what amount would
 you use?
 
 -Original Message-
 From: Penny Reeder via Cookinginthedark
 [mailto:cookinginthedark@acbradio.org]
 Sent: Friday, May 08, 2015 7:01 AM
 To: cookinginthedark@acbradio.org; ellen telker
 Subject: Re: [CnD] Cooking Brown Rice.
 
 Hi Ellen, Here it is from all the way back in 2003! Wow!
 I have made brown rice this way, and it turns out well (for brown
 rice...)! I still prefer white, but this works. I have made it with
 only water, with the bouillion concentrate from Trader Joe's, and with
 boxed chicken broth. Enjoy!
 Penny
 Sounds like a good way to cook it.  LaWanda  At 03:44 PM 9/7/03 -0400,
 you
 wrote:
 Hello Everyone,
 This past year I learned of a way to fix Brown Rice that is wonderful.
 I guess it would work well with other kinds.  I know that I didn't
 always like Brown Rice, and this makes it so much better.
 
 I start with a 2 quart casserole.  I use 2 cups of brown rice, 4 cups
 of boiling water, 2 large Chicken Bullion cubes (can use Chicken Broth
 instead of water and Bullion instead)
 
 (These amounts can be varied of course.  If you want a smaller amount.
 Just remember that it's twice the amount of water per amount of rice.
 
 Dissolve the Bullion into the hot water.  Put the rice in the
 casserole
 dish, and pour the water over it.  Add whatever you want, such as
 chopped onions, garlic, any other spices you like.  Put either a stick
 of butter onto (I sometimes use Smart Balance) Just put it on top and
 cover.  Bake in a 350 oven for approximately 70 minutes. Turn oven off
 and let it sit for a few minutes until there is no longer excess
 liquid.
 This can easily be reheated in desired portions.  It's delicious!
 Enjoy!
 
 
 --Debbie Hazelton
 Live The Light Within You!!!
 IntoItions Sanctuary Inc.
 Check out our new web site!
 http://www.intoitions.org
 We spell our name differently, so why not add us to your Favorites
 list
 so you can visit us often!
 
 Get your own Voice Conferencing Room:
 http://www.ivocalize.com/p/?a=Affiliate_Debbie_Hazeltonr=0
 
 
 
 -Original Message-
 From: Shelley Proulx [mailto:shelley.pro...@verizon.net]
 Sent: Sunday, September 07, 2003 2:36 PM
 To: Cooking in the DArk
 Subject: Cooking n Dark Lasagna Recipe from Shelley's dad
 
 
 Hi everyone,
 
 Been having trouble w/ my email for the last 24 hrs... finally
 fixed...
 server problems at Verizon... Here's the Lasagna recipe I said I'd
 send... was a big hit at my birthday parties since 1975! :) It has
 changed some due to my family's desire to cut back on the fat and
 such,
 but I figured if you're going to celebrate, why not eat the way you
 want! :)
 
 INGREDIENTS:
 
  * 2 lbs lasagna noodles (cooked) (Eggbows are easier)
  * 2 lbs ricotta cheese
  * 2 eggs
  * 4 cups spaghetti sauce
  * 1 lb mozzarella cheese
  * 4 tablespoons grated cheese
  * 1 1/2 teaspoons salt
  * 1/2 teaspoon pepper
  * dash of parsley
 
 DIRECTIONS:
 
 1. Mix eggs and ricotta and season to taste with salt, pepper and
 parsley
 2. Grease 11 x 16 baking dish and cover bottom with a layer of
lasagna noodles
 3. Cover with sauce, then ricotta mixture, then slices of
 mozzarella
 4. Sprinkle with grated cheese
 5. Cover with layer of noodles and continue alternating mixtures
until all ingredients are used up
 6. Bake in 350 degree oven 30 to 40 minutes
 
 Notes: Makes 8 servings
 
 
 
 And, Another:
 
 Baked brown rice
 
 1 tablespoon butter
 1 small onion, finely chopped 1/2 cup chopped walnuts
 1 tablespoon sesame oil
 2 1/2 cups chicken, beef or vegetable broth, heated to boiling
 1 cup brown rice
 
 Heat oven to 400 degrees. In a skillet, melt butter. Add onions and
 nuts and saut until onions are soft, about 5 minutes. Pour heated broth
 into an oven-proof casserole dish with a tight-fitting lid. Stir in
 sesame oil, rice, sauted onions and nuts. Cover and bake 50 minutes to
 1 hour or until rice is tender and liquid is absorbed. Fluff with a
 fork. Makes 4 servings.
 
 Source: Noel Applebaum
 
 
 
 
 
 On 5/8/15, ellen telker via Cookinginthedark
 cookinginthedark@acbradio.org wrote

Re: [CnD] Frustrations in the kitchen sometimes, and Blueberries

[Debbra Piening via Cookinginthedark]

Knowing how much I love blueberries, if any of them drop, I'm apt to wash them 
off and eat them.  I'm also a great one for scattering coffee beans--crunch!


Deb


-Original Message-
From: ellen telker via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, May 02, 2015 9:03 AM
To: cookinginthedark@acbradio.org; Charles Rivard
Subject: Re: [CnD] Frustrations in the kitchen sometimes

I'm really surprised that when this topic was discussed a while back, nobody 
mentioned my biggest problem.  That is dropping and/or knocking things over. 
I always try to put the lids back on things when they are not actually in 
use, but I do fear knocking the thing over while I'm reaching for the lid to 
put back on.  Fortunately, I am not a coffee drinker so I do not knock mugs 
over unless they are my reader's when I'm reaching to hand her something. 
Sighted people have this problem to some extent too, because my reader says 
that from actual experience the worst things to drop are blueberries.  Isn't 
it fun to think you have them all, and then later when you've forgotten all 
about them, you step on one so you have a blue spot on the floor and your 
footwear.  Cherry tomatoes and grapes are second and third in line.  And 
have you had the pleasure of trying to clean up spilled salad dressing or 
oil?  What brings this up is that this morning I knocked over my container 
of pistachios while I was nibbling on a few.  Well, first I had to put my 
guide dog in her crate, and my pet dog outside because my guide dog is a lab 
so she thinks vacuum cleaner is in her job description.  Then I crawled 
around for about 15 minutes picking up pistachios.  I actually did very well 
because when the dogs were allowed back, I only heard about 8 or 9 crunches. 
I hope this gives you all a good laugh because I really don't think I am the 
only one who has this problem so I think you can sympathize and maybe 
elaborate on the subject.  And I might as well ask a question.  If something 
like a blueberry, pistachio or tomato falls on the floor but has not been 
squashed, do you throw it out or do you wash it of and use it?
Ellen and the animals who like living here because sometimes they get 
unexpected snacks
- Original Message - 
From: Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; Dale cookinginthed...@att.net
Sent: Friday, January 30, 2015 10:28 PM
Subject: Re: [CnD] Frustrations in the kitchen sometimes


I really got to razz my sighted Mom once when she put liquid smoke into a 
double batch of oatmeal raisin cookies instead of vanilla.  Let's just say 
that they certainly had a unique flavor??

 ---
 Be positive!  When it comes to being defeated, if you think you're 
 finished, you! really! are! finished!
 - Original Message - 
 From: Dale via Cookinginthedark cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org; Jeri Milton jerimil...@gmail.com
 Sent: Friday, January 30, 2015 1:12 PM
 Subject: Re: [CnD] Frustrations in the kitchen sometimes


 Losing something you just had in your hand a second ago will drive you 
 crazy!
 Where did I put it? I have asked myself a million times it seems.

 It especially gets on my nerves when we have to stop recording a Cooking 
 in the Dark show so I can find what I just had  in my hand...

 To help me keep my blood pressure down, I have tried to teach myself to 
 put things back where they go after I have used them
 I am still trying to teach myself this.
 Getting better but I did lose the hot sauce today...

 I have taught myself to lean my cooking utensil, spoon, spatula, tongs, 
 etc, in the sink...
 actually I lean them in the front left and corner of my sink.
 That way when I need to grab the utensil, I always know where they are...
 Keep on trucking Jerry!
 Heck, once when I was making a meat loaf, I accidentally added a package 
 of vanilla pudding...I thought it was my bag of onion and mushroom soup 
 mix...
 Anyway, that meat loaf was sweet and it was orange! I did not figure out 
 why it was that way until after dinner...my wife still won't let me live 
 that one down ! (grin)
 Dale
 Campbell
 Owner- Cooking In The Dark List
 Cooking In The Dark Home Cook


Hi all.
So sometimes when Im cooking, I forget where I set things down like the 
garlic or a bottle of sauce. The other day I was frying some corn taco 
shells and kept losing the tongs. Sometimes...or most of the time the 
kids will need me for something and I get distracted. Does this happen to 
any of you?

Jeri


Sent from jeri's iPhone
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Re: [CnD] subscribe

[Debbra Piening via Cookinginthedark]

I think there is some confusion as to who is to unsubscribe.  She has a message 
about subscribing as well.


-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, April 21, 2015 3:46 PM
To: cookinginthedark@acbradio.org; Louise Ervin
Subject: Re: [CnD] subscribe

To unsubscribe, follow the moderator's instructions, also found in the list 
guidelines.  Sending a request to unsubscribe to the list will not work.

---
Be positive!  When it comes to being defeated, if you think you're finished, 
you! really! are! finished!
- Original Message - 
From: Louise Ervin via Cookinginthedark cookinginthedark@acbradio.org
To: Post cookinginthedark@acbradio.org
Sent: Tuesday, April 21, 2015 2:57 PM
Subject: [CnD] subscribe




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Re: [CnD] If you're ordering cooking equipment, etc.

[Debbra Piening via Cookinginthedark]

I usually just call the post office and request a redelivery for a day when I 
know I will be home.  That usually works!

-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, April 21, 2015 7:26 PM
To: cookinginthedark@acbradio.org; 'brenda mueller'
Subject: Re: [CnD] If you're ordering cooking equipment, etc.

They always leave my packages on the porch, and if I'm lucky they'll do a ring 
and run, but often they don't even ring the doorbell. And my friends in 
apartments often get a note that their package is left with the staff at the 
office.

 -Original Message-
 From: brenda mueller via Cookinginthedark
 [mailto:cookinginthedark@acbradio.org]
 Sent: Tuesday, April 21, 2015 7:21 PM
 To: cooking in the dark; ed mueller; customer_serv...@gevalia.com;
 upsserv...@ups.com
 Subject: [CnD] If you're ordering cooking equipmet, etc.
 
 If you use UPS to order your cooking equipment, there's an agreement
 with your local postoffice.  The person may try to put
 it in your mailbox. In my case, that's a couple of blocks away.
 I've been trying to get a coffee shipment from Gevalia for days.
 I'd recommend that we switch to FEDEX, so that our orders come to our
 doors.  When I've paid for delivery, I expect that delivery to come to
 my door.
 
 What if the box of your shipment doesn't fit in your mailbox?
 Well, it goes back to the postoffice.
 
 
 Enjoy paying cab fare or bus fare to get your order, for us blind
 people.  In my case, that could be as much as $16.00.
 
 
 Brenda Mueller
 
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[CnD] Butterscotch Brownies

[Debbra Piening via Cookinginthedark]

Butterscotch Brownies

 

1/3 cup Butter

1 cup dark brown sugar, packed

1 egg

1/4 tsp salt

3/4 cup flour

1 tsp baking powder

1/2 tsp vanilla

1/2 cup chopped nuts

 

Melt the butter; add remaining ingredients.  Stir well; pour into greased
8-inch square pan.  Bake at 350 degrees for 25 minutes.  Cut into squares.
Sprinkle with powdered sugar while warm.

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Re: [CnD] Butterscotch Brownies

[Debbra Piening via Cookinginthedark]

The butterscotch is in the combining of butter and brown sugar.

-Original Message-
From: Teresa Mullen [mailto:teresamulle...@gmail.com] 
Sent: Tuesday, April 21, 2015 6:57 PM
To: cookinginthedark@acbradio.org; Debbra Piening
Subject: Re: [CnD] Butterscotch Brownies

Where does the butterscotch come in with this recipe?

Teresa MullenSent from my iPhone

 On Apr 21, 2015, at 7:49 PM, Debbra Piening via Cookinginthedark
cookinginthedark@acbradio.org wrote:
 
 Butterscotch Brownies
 
 
 
 1/3 cup Butter
 
 1 cup dark brown sugar, packed
 
 1 egg
 
 1/4 tsp salt
 
 3/4 cup flour
 
 1 tsp baking powder
 
 1/2 tsp vanilla
 
 1/2 cup chopped nuts
 
 
 
 Melt the butter; add remaining ingredients.  Stir well; pour into greased
 8-inch square pan.  Bake at 350 degrees for 25 minutes.  Cut into squares.
 Sprinkle with powdered sugar while warm.
 
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Re: [CnD] frosting cakes

[Debbra Piening via Cookinginthedark]

I've heard it also helps to freeze the layers before frosting so you have a 
firmer surface to work with.  I've never done this, but it makes sense.

Another thing to try is frosting the sides first, working from the bottom up, 
and then placing frosting on the top center and spreading to the rim which has 
built up from frosting the sides.  Use a thin spatula to smooth and swirl, as 
Regina mentioned before.


Deb

-Original Message-
From: Lenore Koszalinski via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, April 20, 2015 10:18 PM
To: cookinginthedark@acbradio.org; ?'Louise Ervin
Subject: Re: [CnD] frosting cakes

I I will poor the rfrosting over the cake in the middle and use a butter 
knife. Lenore

-Original Message- 
From: Louise Ervin via Cookinginthedark
Sent: Monday, April 20, 2015 12:35 PM
To: Post
Subject: [CnD] frosting cakes

I need tips on how a blind person frosts cakes, thanks.

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[CnD] Banana Nut Cake with Buttermilk

[Debbra Piening via Cookinginthedark]

Banana Nut Cake

1 1/2 cups sugar
1/2 cup shortening
2 eggs, beaten
3 ripe bananas, mashed
2 cups flour
1 tsp soda
4 tbsp buttermilk
1 tsp vanilla
1/2 cup pecans

Preheat oven to 325 degrees.  Grease 2 layer pans or loaf pan.

Cream shortening and sugar until fluffy.  Add beaten eggs and mashed bananas.  
Sift flour and soda, and add to the banana mixture; add buttermilk, vanilla and 
pecans.

Bake for 25 minutes for layer pans, or 40-45 minutes for loaf pan. Frost as 
desired. 
-Original Message-
From: Louise Ervin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, April 18, 2015 5:09 PM
To: Post
Subject: [CnD] banana nut cake

I am looking for a recipe for banana nut cake using buttermilk. Have tried
to look on internet but am not good with computers and am getting nowhere
fast.

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[CnD] Banana Frosting

[Debbra Piening via Cookinginthedark]

Banana Frosting

Place 1/2 bux powdered sugar, 1 mashed banana, juice of one lemon 2 tbsp melted 
butter in bowl and beat until blended.  Blend in 1/2 cup chopped pecans.  
Enough frosting for a 2-layer cake.

-Original Message-
From: Louise Ervin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, April 18, 2015 5:09 PM
To: Post
Subject: [CnD] banana nut cake

I am looking for a recipe for banana nut cake using buttermilk. Have tried
to look on internet but am not good with computers and am getting nowhere
fast.

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Re: [CnD] spaghetti questions

[Debbra Piening via Cookinginthedark]

I don't cook pasta all that often, but when I do, I use a colander that is
large enough that it would probably be pretty hard to miss.  If I didn't
have this, though, I'd probably use one of those pots, too.   I'm all for
using whatever gadget works, and obviously, they're not only for blind
people!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Sandy via Cookinginthedark
Sent: Saturday, January 24, 2015 1:15 AM
To: cookinginthedark@acbradio.org; 'Penny Reeder'
Subject: Re: [CnD] spaghetti questions

I have one, too, from Sears, had it for years, use it now and again. Let's
be fair about this. we all have different levels of cooking experience, and
some feel far safer using the special pot, holding up the insert to drain,
rather than taking a pot full of pasta and boiling water to the sink and
pouring the contents in a strainer. some are afraid of getting burned, and
safety is the name of the game. remember, more than one way to get to
Robinhood's barn! smiles. I really do enjoy mine. 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Penny Reeder via Cookinginthedark
Sent: Friday, January 23, 2015 8:10 PM
To: cookinginthedark@acbradio.org; Alex Hall
Subject: Re: [CnD] spaghetti questions

Hi Alex and others, My pasta pot is one of the best investments I ever made.
It's great for pasta - also for shrimp boils (with shrimp, potatoes  corn
all cooked together in the same pot, and for innumerable other large cooking
tasks, and it's so much safer to lift the colander out of the pot, let it
drain back into the pot and then pour the pasta into a waiting bowl than to
try to do this over the sink!

I got mine many years ago at Costco, and I'm pretty sure that Dale sells
them at Blind Mice Mart.
Penny

On 1/23/15, Alex Hall via Cookinginthedark cookinginthedark@acbradio.org
wrote:
 Getting the pasta into the strainer has always been a challenge for 
 me. An insert that I can just lift up and that would already have my 
 pasta, but let the water drain, actually sounds like a really handy 
 thing for me.  This might not be what you're talking about, but if it 
 is, I can actually see a use for it. If you have tips on not getting 
 noodles outside your colander, please share them. As I said, I've always
had trouble with that.
 On Jan 23, 2015, at 8:39 PM, brenda mueller via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:

 Look, guys,

 You don't need all this fancy stuff.  You just bring the water to a 
 boil, drop the broken up spaghetti in the pan, and test it with a 
 fork.  Now while you're waiting, get out your strainer. When the 
 spaghetti is the right consistency, put it in your strainer, How do 
 you know when it's right? You catch a spaghetti with a fork and taste 
 it, of course.  and go from there.  It shouldn't take much more than 
 five minutes or so for cooking. Pasta pot? give me a break.  I 
 haven't waisted my time buying one.
 Brenda Mueller


 - Original Message -
 From: Paula and James Muysenberg via
 Cookinginthedarkcookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org, Nicole Massey
 ny...@gypsyheir.com
 Date sent: Thu, 22 Jan 2015 09:43:18 -0600
 Subject: Re: [CnD] spaghetti questions

 Hi, all,

My name is Paula. I just joined yesterday, and am looking
 forward
 to learning from everyone. I've already gleaned some great tips
 on
 cooking spaghetti from y'all, even though I've been preparing it
 for years.

I want to mention to Leslie, that if you have difficulty
 cutting up
 cooked spaghetti, as I do, you can break up the pasta before you
 cook
 it. I get a few spaghetti noodles in my hands, hold them over a
 bowl or
 plate, and break them into two or three pieces. You can do this
 while
 your water is heating. It doesn't take long, even if you're
 making a lot
 of pasta, because you can break up severl at once.

 Paula

 On 1/22/2015 9:09 AM, Nicole Massey via Cookinginthedark wrote:
 I was told by the ex-boyfriend of a friend of mine, who was
 wrong in just about everything else, that to measure spaghetti in 
 terms of number of people you grab a bunch of spaghetti  in your 
 dominant hand, with your thumb and index finger circling the pasta. 
 If the ring  puts your fingernail at the first joint of your thumb 
 that's pasta for one, the second joint is pasta for two, and the end 
 of your thumb is pasta for three. I've found this works well. Some 
 may say that this varies depending on how big your hands are, but the 
 assumption is that the smaller the hands the smaller the appetite, so 
 you may want to vary it a bit, deciding if you want a loose or tight hold
on the pasta.
 The pasta pot uses less water than you think it does, so trend
 your water level down a bit. Don't put oil in the water, as it'll 
 prevent the sauce from sticking to your pasta, and don't salt the 

Re: [CnD] I'm so happy to be on the list again

[Debbra Piening via Cookinginthedark]

Welcome back, Jeri, the list has been a bit quiet lately, but hopefully it
will pick up soon.


Deb Piening


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jeri Milton via Cookinginthedark
Sent: Tuesday, January 20, 2015 6:57 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] I'm so happy to be on the list again

Hi everyone.
I use to be on this list a while back and Im so glad to be back. Can't wait
to  exchange recipes and idea's again! My husband and I love love love
cooking. 

Jeri



Sent from jeri's iPhone
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Re: [CnD] Frozen fish

[Debbra Piening via Cookinginthedark]

I would definitely try to get the package directions.  I've seen some which
say to preheat the oven to as much as 425 degrees.  I suspect much has to do
with whether the fish is battered.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard via Cookinginthedark
Sent: Sunday, December 14, 2014 11:51 AM
To: cookinginthedark@acbradio.org; sayegh.m...@gmail.com
Subject: Re: [CnD] Frozen fish

350 for 20 to 30 minutes might be a ballpark figure, but I would follow the 
directions on the package if you can obtain them.

---
Be positive!  When it comes to being defeated, if you think you're finished,

you! really! are! finished!
- Original Message - 
From: sayegh.mary--- via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Sent: Sunday, December 14, 2014 11:28 AM
Subject: [CnD] Frozen fish


 How long and what temperature do I cook frozen fish? I'm thinking of 
 putting them in foil packets and baking them.
 Mary

 Sent from my iPhone
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Re: [CnD] (no subject)

[Debbra Piening via Cookinginthedark]

I automatically delete messages without subject lines.  I wonder how many
important or valuable things I've missed.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard via Cookinginthedark
Sent: Saturday, December 06, 2014 8:32 AM
To: cookinginthedark@acbradio.org; Steve Stewart
Subject: Re: [CnD] (no subject)

Good thing you sent that reminder.  I always figure that if there's no 
subject line, it must not be of enough importance for the author to tell us 
what is about to be discussed.  The only reason I checked this one was the 
author of the message I replied to.  I had automatically deleted the 
original because there was no subject line.

---
Be positive!  When it comes to being defeated, if you think you're finished,

you! really! are! finished!
- Original Message - 
From: Steve Stewart via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; gail johnson mama-g...@samobile.net
Sent: Saturday, December 06, 2014 3:38 AM
Subject: Re: [CnD] (no subject)


please put what ever kind of recipe this is in subject line.



Steve Stewart
CnD Moderator
Email; cookda...@suddenlink.net
-Original Message- 
From: gail johnson via Cookinginthedark
Sent: Saturday, December 06, 2014 2:19 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] (no subject)

Organic Turkey Dog treats
Ingredients:
1 lb. ground organic turkey
1 cup cooked organic brown rice
1/4 cup organic carrot, grated
1 tsp dried organic basil leaves
1 tsp dried organic oregano
1/8 cup dried organic parsley
1/2 cup organic tomato sauce, no salt added


Instructions:
1.Preheat oven to 350° F.
2.Mix all ingredients together in a medium bowl. You may want to use
your hands to thoroughly combine the ingredients.
3.Spoon the mixture into a 8 x 4 loaf pan. Lightly press mixture into
the pan.
4.Bake for 50 minutes.
5.Let cool on a wire rack completely before cutting or serving.


Storing: As with most dog treat recipes with meat, you will need to
keep them refrigerated. About 1 week in the refrigerator and 3 months
in the freezer will keep them fresher longer.

Tips  Techniques

Cut the slices into bite sized pieces appropriate for the size of your dog.


Use this same recipe but roll the mixture into little balls or use a
cookie scooper for uniform sized turkey meatballs. Bake them on a
lightly spayed cookie sheet for about 15 minutes. You will need to
check them often as the cooking time will vary along with the size of
the meatballs.


Feel free to try other vegetables in place of the carrots. This turkey
meatloaf would be just as good with a 1/4 cup of peas or even green beans.

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[CnD] Cookie Stamps

[Debbra Piening via Cookinginthedark]

Hello, all,

 

I have A small collection of cookie stamps which I'd like to start using
this year.  Having never used them before, I'd be interested to know if
anyone has any experience and could pass along pointers (recipes,
techniques, etc.) for using cookie stamps.  Thanks so much.

 

 

Deb

 

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Re: [CnD] Oops disaster for long-time cook

[Debbra Piening via Cookinginthedark]

Sounds good!  Could you post her recipe, minus the chocolate syrup?  

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of rebecca manners via Cookinginthedark
Sent: Monday, November 10, 2014 7:59 AM
To: cookinginthedark@acbradio.org; Vicki
Subject: Re: [CnD] Oops disaster for long-time cook

OK; here's more encouragement for all you new cooks.

I was making some baked beans for a church event a few weeks ago. I was 
following my mom's recipe. She uses catsup, mustard, brown sugar and (I 
think) worcestershire sauce.  Anyway, I grabbed a flat bottle which I 
assumed contained mustard and stirred it into the beans. I smelled it and 
then tasted it noticing that something was odd about the mixture. To my 
horror, I discovered that I had used chocolate syrup in place of the 
mustard. OOPS!!!

Fortunately, we were able to add mustard and the beans were not that bad.

Becky



-Original Message- 
From: Vicki via Cookinginthedark
Sent: Saturday, November 08, 2014 10:50 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] Oops disaster for long-time cook

Hi Folks,

I share this as it happened to me and I am a long-time cook. So don't get 
discouraged as you'll see, things happen to all of us, old or new cooks.

You can laugh at me or with me whichever.
I was making a sauce for meatballs that required some bouillon granules. I 
made a large batch as I was going to freeze it. Saw a jar in my cupboard 
that was the same size  that I ordinarily get bouillon  in. I opened it and 
sniffed and didn't look at the size of the granules. When I had eyes 
available, I discovered it was actually yeast. Oh brother. Had to regretably

throw out the sauce. See, old cooks make mistakes sometimes too through 
carelessness. So much for that sauce. Lesson re-learned.
So to all the new cooks out there, take care to know you have the right 
ingredient that you think you have. Sigh.


As Always, Vicki
To get information on how to purchase my CD write me at:
keysfore...@comcast.net
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Re: [CnD] Beer Butt Chicken

[Debbra Piening via Cookinginthedark]

The little booklet that came with my crock pot years ago had a beef and beer
recipe that was outstanding.  Of course, I've lost the book over the years,
so that means the recipe is gone also.  So sad; it would be wonderful during
these cold months.

 

From: Dale [mailto:cookinginthed...@att.net] 
Sent: Monday, November 10, 2014 9:51 AM
To: cookinginthedark@acbradio.org; Debbra Piening
Subject: Beer Butt Chicken

 

We usually do this  on the grill or smoker, but this one I did in the oven.
I used a 5 pound hen, seasonings and rubs, and a can of beer...I choose
Budweiser.
Lower your oven rack to its lowest point.
Preheat your oven to 250 F.

I removed the organs from the bird's cavity and wash it under running water.
I salted and peppered the cavity
and I next separated the skin and used a little of my favorite dry rub on
the breast meat of the bird.
Then after pressing the skin back down, I rubbed a little olive oil on it.
Ready for salt and pepper and a little Adobe too.
The oven was preheated at 250 degrees F and was ready to receive the bird!
.
Now with the bird seasoned and ready to go, I opened the beer and put it in
the birds cavity, open end up...
I transferred the bird and its beer to a 10 by 13 baking pan, and with the
bird standing upright  on the beer,
slowly and gently placed the bird in the oven...
it looked like it was standing in the oven!
I baked it for 3 and a half hours.
I checked the temperature of the bird's thigh and my talking cooking
thermometer gave me a temp of 181 F.
Perfect1
I pulled the bird out and let him rest for a few minutes...probably about
10.
My wife said it looked delicious standing there!
I lifted the bird up and at the  same time pulled down on the beer can.
Be careful, the can is a little hot and so is the beer that is still in the
can.
With the beer removed, we practiced our Thanksgiving Turkey carving on
it
and it was delicious!

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Re: [CnD] beef and beer recipe - Re: Beer Butt Chicken

[Debbra Piening via Cookinginthedark]

Great thought, but given that I got it back in about 1976, I doubt it.  I'll
just have to look elsewhere.

-Original Message-
From: Charles Rivard [mailto:wee1s...@fidnet.com] 
Sent: Monday, November 10, 2014 12:57 PM
To: cookinginthedark@acbradio.org; Debbra Piening
Subject: beef and beer recipe - Re: [CnD] Beer Butt Chicken

A thought:  Could the booklet be found online by Googling for the user's 
guide for the brand and model of your crock pot?

---
Be positive!  When it comes to being defeated, if you think you're finished,

you! really! are! finished!
- Original Message - 
From: Debbra Piening via Cookinginthedark cookinginthedark@acbradio.org
To: 'Dale' cookinginthed...@att.net; cookinginthedark@acbradio.org
Sent: Monday, November 10, 2014 12:51 PM
Subject: Re: [CnD] Beer Butt Chicken


 The little booklet that came with my crock pot years ago had a beef and 
 beer
 recipe that was outstanding.  Of course, I've lost the book over the 
 years,
 so that means the recipe is gone also.  So sad; it would be wonderful 
 during
 these cold months.



 From: Dale [mailto:cookinginthed...@att.net]
 Sent: Monday, November 10, 2014 9:51 AM
 To: cookinginthedark@acbradio.org; Debbra Piening
 Subject: Beer Butt Chicken



 We usually do this  on the grill or smoker, but this one I did in the 
 oven.
 I used a 5 pound hen, seasonings and rubs, and a can of beer...I choose
 Budweiser.
 Lower your oven rack to its lowest point.
 Preheat your oven to 250 F.

 I removed the organs from the bird's cavity and wash it under running 
 water.
 I salted and peppered the cavity
 and I next separated the skin and used a little of my favorite dry rub on
 the breast meat of the bird.
 Then after pressing the skin back down, I rubbed a little olive oil on it.
 Ready for salt and pepper and a little Adobe too.
 The oven was preheated at 250 degrees F and was ready to receive the bird!
 .
 Now with the bird seasoned and ready to go, I opened the beer and put it 
 in
 the birds cavity, open end up...
 I transferred the bird and its beer to a 10 by 13 baking pan, and with the
 bird standing upright  on the beer,
 slowly and gently placed the bird in the oven...
 it looked like it was standing in the oven!
 I baked it for 3 and a half hours.
 I checked the temperature of the bird's thigh and my talking cooking
 thermometer gave me a temp of 181 F.
 Perfect1
 I pulled the bird out and let him rest for a few minutes...probably about
 10.
 My wife said it looked delicious standing there!
 I lifted the bird up and at the  same time pulled down on the beer can.
 Be careful, the can is a little hot and so is the beer that is still in 
 the
 can.
 With the beer removed, we practiced our Thanksgiving Turkey carving on
 it
 and it was delicious!

 ___
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 Cookinginthedark@acbradio.org
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Re: [CnD] beef and beer (found on the Internet)

[Debbra Piening via Cookinginthedark]

My thoughts exactly.  I've seen a number of recipes on the internet, not all
of which require browning and such before putting into the crock pot.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Monday, November 10, 2014 2:02 PM
To: cookinginthedark@acbradio.org; 'Andrew Niven'
Subject: Re: [CnD] beef and beer (found on the Internet)

You know, precooking in the microwave would also help to reduce fat content,
as you wouldn't need butter then to sauté them. Good idea.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Andrew Niven via Cookinginthedark
 Sent: Monday, November 10, 2014 2:00 PM
 To: cookinginthedark@acbradio.org; Charles Rivard
 Subject: Re: [CnD] beef and beer (found on the Internet)
 
 Hi Charles.
 I think browning of the beef in this recipe is purely optional. From
 reading it, I feel the recipe will work just fine even without
 browning.  A tip one of our cookery writers put into one of her books
 is to precook onions and/or garlic for a couple of minutes in the
 microwave before adding them to the crockpot.
 Cheers
 Andrew
 
 On 11/11/2014 8:39 a.m., Charles Rivard via Cookinginthedark wrote:
  A personal note:  I would not use this crock pot recipe, because it
  involves using the stove top, which I am lousy at.  I don't care for
  recipes in which you must use other than the crock pot if it is a
  crock pot recipe.  I would rather have the crock pot do the cooking
  than having to cook something and then put it into the crock pot.
 
  Also, note that I had to do a lot of cleaning up of this recipe. I
  refuse to just copy and paste from Internet recipes.  I want to send
  clearly written recipes.
 
 
  crock pot beef and beer
 
  Serves 4 to 6.
 
  Total Time: 8 hours
  Prep Time: 30 minutes
  Cook Time: 8 hours
 
 
  Ingredients:
  2 cups of beer
  3 lbs boneless beef chuck roast
  1/2 cup plain flour
  2 -3 tablespoons butter, divided
  2 onions, sliced
  2 garlic cloves, crushed
  1 tablespoon tomato paste
  cayenne or crushed red pepper flakes (optional)
  2 bay leaves
  salt and pepper
 
  Directions:
 
  1.  Add the beer to the crock pot, turn the control to high.
 
  2.  Cut the beef into cubes, coat with the flour and brown in half of
  the butter, you might have to do this in batches.
 
  3.  Transfer the browned beef to the crock pot.
 
  4.  Using the rest of the butter brown the onions, add garlic, tomato
  puree and cayenne if using.
 
  5.  Add to the crock pot together with the bay leaves and salt and
  pepper.
 
  6.  Now turn the crock pot to low and cook for 6 to 8 hours, until
 the
  beef is tender.
 
  7.  If you want to thicken the sauce add about 2 tablespoons of flour
  made into a paste, about 30 minutes before the end of the cooking
  time, stir that in, you will have to turn the crock pot on high for
 this.
 
  ---
  Be positive!  When it comes to being defeated, if you think you're
  finished, you! really! are! finished!
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Re: [CnD] baking chicken

[Debbra Piening via Cookinginthedark]

Very well said, indeed!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lenore Koszalinski via Cookinginthedark
Sent: Saturday, November 08, 2014 1:34 PM
To: cookinginthedark@acbradio.org; 'Kimsan'
Subject: Re: [CnD] baking chicken

I usually bake at 350 for an hour. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Kimsan via Cookinginthedark
Sent: Saturday, November 08, 2014 12:45 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] baking chicken

What is the norm for baking chicken and what temperature needs to be used.
My thing is ok, do I leave it for 30 minutes on 400? 20 minutes etc?

 

I am aware there are different types to bake, so lets just generalize it and
cover all aspects of chicken; however, I mainly like to bake drum sticks and
breasts.

Thank you.

Success is the result of perfection, hard work, learning from failure,
loyalty and persistence. Colin Powell

 

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Re: [CnD] Oops disaster for long-time cook

[Debbra Piening via Cookinginthedark]

Oh, my, that would have been an interesting sauce.  Hope you were able to
remake in time.

Yes, it's happened to us all!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Vicki via Cookinginthedark
Sent: Saturday, November 08, 2014 9:51 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] Oops disaster for long-time cook

Hi Folks,

I share this as it happened to me and I am a long-time cook. So don't get
discouraged as you'll see, things happen to all of us, old or new cooks.

You can laugh at me or with me whichever.
I was making a sauce for meatballs that required some bouillon granules. I
made a large batch as I was going to freeze it. Saw a jar in my cupboard
that was the same size  that I ordinarily get bouillon  in. I opened it and
sniffed and didn't look at the size of the granules. When I had eyes
available, I discovered it was actually yeast. Oh brother. Had to regretably
throw out the sauce. See, old cooks make mistakes sometimes too through
carelessness. So much for that sauce. Lesson re-learned.
So to all the new cooks out there, take care to know you have the right
ingredient that you think you have. Sigh.
 

As Always, Vicki
To get information on how to purchase my CD write me at:
keysfore...@comcast.net
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Re: [CnD] Intro and Looking for Accessible All-in-One Grind/Brew Coffee Maker

[Debbra Piening via Cookinginthedark]

That's what I use; you just hold down the button until you have the grind
consistency you want. Works just fine for me, but then I like having
separate devices. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Debbie Deatherage via Cookinginthedark
Sent: Monday, November 03, 2014 8:52 AM
To: cookinginthedark@acbradio.org; Christine Szostak
Subject: Re: [CnD] Intro and Looking for Accessible All-in-One Grind/Brew
Coffee Maker



Hello, 
My husband uses a coffee grinder. It is not designed for the blind, but I
think it is pretty simple to use. 
Debbie d 


Sent from my iPhone

 On Nov 2, 2014, at 8:43 PM, Christine Szostak via Cookinginthedark
cookinginthedark@acbradio.org wrote:
 
 HI All,
  First, my name is Chris and I am brand new to this list.
 
  As a serious coffee-aholic, I have a quick question for anyone out there.

 
  First, I should specify that I am not asking about a Keurig (sorry for
spelling) in this email:). I say this because every time I post this to a
list, the responses that I get are all about the Keurig (of which I am very
familiar as I have one currently). 
 
  I have been grinding coffee beans about once-a-day to have really fresh
coffee. Since I use a Keurig with the personal k-cup, this means that I need
to do a lot of extra prep and clean-up that is not highly desired:). I used
to have one of the coffee makers that first grinds and then brews the coffee
(typically called a grind and brew).
 
  The problem that I have with these, is that typically they have visual
screens and require a relatively large amount of programming (e.g., to set
the level of the grind, the strength of the brew, the speed of the brew, the
amount of coffee, and so on) to get a really good cup of coffee. As someone
with no vision who lives alone, these are a serious pain and not really
blind-friendly. Basically I find myself just guessing at the settings and
sticking with whatever seems to work adequately enough to get freshly ground
coffee of some degree the first time:).
 
  Thus, I am wondering if anyone knows of an accessible version of the
grind and brew, if there is one that does not involve programming with a
visual screen, or one that involves extremely limited programming  as I am
not sure it is possible to get one without any programming:).
 Have a wonderful and hopefully not too cold week!
 Chris
 
 Christine M. Szostak, PhD
 Assistant Professor
 Department of Psychology
 Shorter University
 Rome, Georgia
 szosta...@osu.edu
 
 If you are interested in a professional consultation for a vision loss
related issue see:
 http://findingthevision.wikidot.com
 
 If you are in need of a professional consultation for general
research/statistical related issues see:
 http://researchconsulting.wikidot.com
 
 If you are looking for professional proof reading or editorial review
services see:
 http://researchconsulting.wikidot.com
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[CnD] Podcast

[Debbra Piening via Cookinginthedark]

I've also tried to search for it and haven't found it.  I'm sure there are a
lot of things they don't have yet, and Cooking in the Dark appears to be one
of them.  Maybe we need to let Humanware know somehow.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Steve Stewart via Cookinginthedark
Sent: Wednesday, October 15, 2014 8:36 AM
To: cookinginthedark@acbradio.org; Gregory Yorke
Subject: Re: [CnD] Hello

Gregory, I have not tried it on a victor screen reader, but here is the 
todcast to the cooking in the dark show.
cookinginthedark.libsyn.com/rss
hope this helps.


Steve Stewart
CnD Moderator
Email; cookda...@suddenlink.net
-Original Message- 
From: Gregory Yorke via Cookinginthedark
Sent: Tuesday, October 14, 2014 8:30 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] Hello

Hello group -

This is my first email to the group.

Has anyone subscribed to the cooking in the dark show pod cast with the
release 4.4 Victor Stream yet?

I have not been able to find the pod cast with the Victor Stream search
option.



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Re: [CnD] A question about microwaved baked potatoes

[Debbra Piening via Cookinginthedark]

I lay mine on a paper towel but don't wrap it.  When the potato begins to
feel soft I wrap in foil and just let it stand for a few minutes.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of RJ via Cookinginthedark
Sent: Tuesday, October 07, 2014 9:12 AM
To: cookinginthedark@acbradio.org; Brittany Simpson
Subject: Re: [CnD] A question about microwaved baked potatoes

lower the cooking time. Try 3 minutes and add time if needed, feel the 
potato and if it is soft, don't add time. Feels hard a little time.
- Original Message - 
From: Brittany Simpson via Cookinginthedark 
cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Sent: Tuesday, October 07, 2014 8:11 AM
Subject: [CnD] A question about microwaved baked potatoes


 Hello all,
 I really need some help from some of you more experienced cooks out there.

 I feel like this is a really dumb and very basic question, but I'm going 
 to ask it anyway because apparently I'm doing something wrong and I need 
 to find out what it is.  I am not an experienced cook but I'm not a 
 beginner either, and there are a lot of things that I can do in the 
 kitchen and do very well.  But something I would like to do very well and 
 can't seem to is make baked potatoes in the microwave.  What I've been 
 doing is picking out a potato, and it's usually a kind of small or medium 
 sized potato.  I poke holes in it all over with a fork after washing the 
 potato off under running water.  Then I wrap the potato in a paper towel 
 and microwave it from between 4 and 5 minutes.  What keeps happening for 
 some reason is that the inside of my potato mostly gets done but a very 
 small portion of the potato becomes very tough and very difficult to eat. 
 Like...very hard to chew.  Most of the rest of the pota
 to is okay, but what I want is to be able to eat the whole potato, not 
 just most of it but all of it, I don't like wasting food in any way.  So 
 could someone please tell me what I might be doing wrong and what I could 
 do differently to perfectly bake a whole potato in the microwave?
 Thanks in advance,
 Brittany
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Re: [CnD] Induction cook top

[Debbra Piening via Cookinginthedark]

I'm really curious about those.  Let us know how this works and whether you
like it.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of RJ via Cookinginthedark
Sent: Wednesday, September 17, 2014 8:20 PM
To: citd
Subject: [CnD] Induction cook top

I just purchase a induction cook top from Amazon. It is a 1800 Watts one 
burner unit for under seventy dollars. The reviews were excellent and 
figured why not. Look at the unit advertized on TV and reviews were not the 
best, plus their billing practices are some thing to be desired. It started 
out with 2 for under $100 than they kept adding charges to the unit. The 
total after their form of math was about $190 when they were done with their

sH and a few things they were claiming and  were free of charge. I wound up

paying $38 for the unit I bought with the points I had with Amazon card. The

unit sold for $129 and was on sell for $69. Will see if I like cooking on a 
magnetic stove or hot plate. They claim you can't get burned with this unit,

no heat. But heats water faster than gas and most electric stoves.
RJ 


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Re: [CnD] Other lists

[Debbra Piening via Cookinginthedark]

That's what happened for me also.  Try again!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Robin Plitt via Cookinginthedark
Sent: Sunday, September 14, 2014 4:15 PM
To: cookinginthedark@acbradio.org; Colleen
Subject: Re: [CnD] Other lists

I clicked on the link directly. It opened up an email to yahoo groups. I
changed the message line to subscribe and got a message from Yahoo asking
me to verify I wanted to subscribe

Robin

On Sun, Sep 14, 2014 at 5:09 PM, Colleen via Cookinginthedark 
cookinginthedark@acbradio.org wrote:

 Hi,

 I tried accessing the link you sent, but for some reason it wouldn't go
 through.
 If you're lucky enough to be Irish, you're lucky enough!



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Re: [CnD] totally frustrated with responses - Re: macaroni and cheese without the stovetop?

[Debbra Piening via Cookinginthedark]

Why not contact Kraft and ask them?  Maybe no one on this list knows for
sure.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard via Cookinginthedark
Sent: Tuesday, September 09, 2014 9:40 PM
To: cookinginthedark@acbradio.org; Sandy
Subject: [CnD] totally frustrated with responses - Re: macaroni and cheese
without the stovetop?

The boxed macaroni and cheese is a heck of a lot less expensive than any 
frozen macaroni and cheese.  I already have them  This is why I asked for 
thoughts on, specifically, how to fix it with, notice?? the conventional 
oven, or the crock pot.  No microwaving and no stove top.  Yet, people 
suggest the very methods I asked to not suggest.  I suppose there is no 
answer, in which case, the subject line should be changed in the future, 
unless someone knows of answers to what I very specifically asked for. 
Thanks.

---
Be positive!  When it comes to being defeated, if you think you're finished,

you! really! are! finished!
- Original Message - 
From: Sandy via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; 'Lenore Koszalinski' 
emerald-l...@verizon.net
Sent: Tuesday, September 09, 2014 9:28 PM
Subject: Re: [CnD] macaroni and cheese without the stovetop?


I love the Stouffer's; Schwans is a tad more pricey and also is good.


 Courage is fear that has said its prayers!
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Lenore Koszalinski via Cookinginthedark
 Sent: Tuesday, September 09, 2014 6:49 PM
 To: cookinginthedark@acbradio.org; 'brenda mueller'
 Subject: Re: [CnD] macaroni and cheese without the stovetop?

 Stovers is just grate it tast whole made. Lenore

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of brenda mueller via Cookinginthedark
 Sent: Tuesday, September 09, 2014 5:48 PM
 To: cookinginthedark@acbradio.org; sayegh.m...@gmail.com
 Subject: Re: [CnD] macaroni and cheese without the stovetop?

 Hey, Friends,

 There are other options for macaroni and cheese.  Let's explore a few of
 them.  There's a frozzen macaroni and cheese dinner that is made by
 Stoffer's, I think.  It's in the freezer section of many super markets.
 There are Microwave cooking instructions on the box.  In addition, I've 
 come
 across these cups of Macaroni and cheese.  One removes the top, takes out
 the macaroni cheese package, and simply adds cold water just below the 
 rased
 line inside.  because there's powdered milk in there. I think it's a Kraft
 product.  Microwave just under 4 minutes. I think  210 seconds might work
 best.  You'll have to experiment with your microwave, or just get someone 
 to
 read you the instructions on the packaged cup.  It's just a bit for one
 person. Stir the macaronis, add the cheese from the paket, and add 
 whatever
 you want, after that, a bit of butter or salt, maybe? Stir thoroughly with

 a
 fork after whatever little bit you ad. The cups don't have to stay in the
 refrigerator; they can be stored on a shelf.
 They're handy, anyway.  There are other suggestions ahead if you hadn't
 downloaded them yet.
 I'd save the boxes for bigger dinners, although there might be microwave
 instructions on those boxes, too.  Check.  Hope this helps.

 Brenda Mueller
 .

 - Original Message -
From: sayegh.mary--- via Cookinginthedark
 cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
 cookinginthedark@acbradio.org,Charles Rivard wee1s...@fidnet.com
Date sent: Sun, 7 Sep 2014 10:46:40 -0600
Subject: Re: [CnD] macaroni and cheese without the stovetop?

My suggestion, make homemade Mac and cheese if u want to cook
 using those methods. If you want craft, do it in the microwave.

Sent from my iPhone

 On Sep 7, 2014, at 6:42 AM, Charles Rivard via Cookinginthedark
 cookinginthedark@acbradio.org wrote:

 The subject line is what I want to do.  Using a crock pot or the
 conventional oven, but not the stove top, I want to prepare 2
 boxes of Kraft Macaroni and Cheese. Any suggestions?  Thanks.

 ---
 Be positive!  When it comes to being defeated, if you think
 you're finished, you! really! are! finished!
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Re: [CnD] electric stoves

[Debbra Piening via Cookinginthedark]

I have a slightly older model which still has a dial to turn and numbers
which are just raised enough that ai haven't bothered with labeling.
Probably some time in the next year, my fiance and I will be looking for a
stove for his kitchen.  It will probably be a gas stove, but I'm dreading
the process just the same.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Ruby Bryant via Cookinginthedark
Sent: Sunday, September 07, 2014 3:52 PM
To: cookinginthedark@acbradio.org; Vicki
Subject: Re: [CnD] electric stoves

You don't have to worry about accidentally turning on something that you
didn't mean to.  You have to press each button to activate it.  

Sent from my iPhone

 On Sep 7, 2014, at 4:13 PM, Vicki via Cookinginthedark
cookinginthedark@acbradio.org wrote:
 
 The way mine works is that you put in your temperature and what you want
to do like bake, and then there is a start button which you press that turns
it on. I had quite of time getting mine labeled where I could use it as it
is a flat panel which is very sensitive. You can get something to beep
without meaning to. At least it makes a sound so that I know I've done
something. If it's not the something I intended, I have to start over.  Wish
they still had the pressure sensitive panels but I couldn't find one.
There's a long story to this one too and I won't bore you all with it. Just
suffice it to say we were able to make it useable for a blind person. Is it
ideal, no. But it functions.
 
 
 - Original Message - From: Steve Stewart via Cookinginthedark
cookinginthedark@acbradio.org
 To: cookiginthedark cookinginthedark@acbradio.org
 Sent: Sunday, September 07, 2014 11:19 AM
 Subject: [CnD] electric stoves
 
 
 on the electric stoves, how do you turn the oven on? I know that they
have the digial setting, but was wondering how to turn them on.
 
 Steve Stewart
 CnD Moderator
 Email; cookda...@suddenlink.net
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 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedarkI don't know if you
can still purchase a stove like mine now or not.  It is made by frigidair,
but it is a number of years old.  It is a glass top.  On the front of the
stove, there are several buttons, bake, broil, convexion, clean, and some
others.  Then, there are numbers set up like a phone pad.  Each button is
very slightly indented, and is a different texture from the rest of the
front pannel.  If you wish to bake something at 350, you would press the
bake button, then press the numbers 350 on the key pad, and then press
start.  When baking is complete, press clear.  Since there a number of
buttons, you can easily label them in braille.  
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Re: [CnD] 3 2 1 cake

[Debbra Piening via Cookinginthedark]

This does work.  I just tried it with the angel food and a carrot cake.
Very nice and light; just enough!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Colleen via Cookinginthedark
Sent: Wednesday, August 20, 2014 11:48 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] 3 2 1 cake

Well, I just tried this recipe, and it works.  Now I can have a cup cake
whenever I want it.
If you're lucky enough to be Irish, you're lucky enough! 



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Re: [CnD] Chocolate Chip Cookie Recipes Wanted

[Debbra Piening via Cookinginthedark]

Chocolate Chip Cookies

1/2 cup butter or shortening
6 tbsp brown sugar
6 tbsp granulated sugar
1 egg
1 1/8 cups sifted flour
1/2 tsp salt
1/2 tsp soda
1/2 tsp vanilla
1/2 cup chopped nuts
1 cup chocolate chips

Preheat oven to 375 degrees.  Cream butter or shortening with sugars, add egg 
and beat well.  Sift together flour, salt and soda, add and mix well.  Add 
vanilla, nuts and chocolate chips.  Mix until well blended.  Drop by tsp onto 
ungreased cookie sheets about two inches apart.  Bake for 12 minutes.  Cool on 
racks and store in covered container.  Yields about 4 dozen.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Abby Vincent via Cookinginthedark
Sent: Sunday, August 24, 2014 4:31 PM
To: cookinginthedark@acbradio.org; 'Sherri Crum'
Subject: Re: [CnD] Chocolate Chip Cookie Recipes Wanted

Here's a classic tollhouse recipe using chunks instead of chips.  The chips are 
meant to survive cooking more or less keeping their shape.  Chunks are bborn to 
melt.
Abby
chunk cookies
2 1/4 cup all purpose flour
1 tsp baking soda
1 ts salt
2 sticks butter, softened
3/4 cups granulated sugar
3/4 cups packed brown sugar
1 tsp vanilla extract
2 large eggs
1 3/4 cups chocolate chips
1 cup chopped nuts
preheat oven 375 F
combine flour, soda, salt in small bowl
beat butter, sugar, brown sugar, vanilla in a large mixing bowl until creamy.  
Add eggs one at a time beating well after each egg.  gradually beat in flour 
mixture.

Stir in chunks and nuts

Drop by round tablespoon on ungreased baking sheet.
bake for nine to eleven minutes or until golden brown.  cool on baking sheet 
for two minutes.  Remove to wire rack to cool completely.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Sherri Crum via Cookinginthedark
Sent: Sunday, August 24, 2014 12:40 PM
To: cookinginthedark@acbradio.org; Charles Rivard
Subject: Re: [CnD] Chocolate Chip Cookie Recipes Wanted

Several recipes from my files.

Separated by **

Award Winning Soft Chocolate Chip Cookies Baker's Best Chocolate Chip Cookies 
BEN  JERRY'S GIANT CHOCOLATE CHIP COOKIES Brown Sugar Chocolate Chip Cookies 
Chewy Chocolate Chip Oatmeal Cookies Chocolate Chip Cookies Double Tree Hotel 
Chocolate Chip Cookies Quick Chocolate Chip Cookies

**

Award Winning Soft Chocolate Chip Cookies

4-1/2 c. all-purpose flour
2 tsp baking soda
2 c. butter, softened
1-1/2 c. packed brown sugar
1/2 c. sugar
2 3.4-oz. pkgs. instant vanilla pudding mix, or any other flavor
4 eggs
2 tsp vanilla
4 c. semisweet chocolate chips
2 c. chopped walnuts, optional

Preheat oven to dg350.

Sift together flour  baking soda, set aside.

In large bowl, cream together butter and sugars.

Beat in pudding mix until blended.

Stir in eggs  vanilla.

Blend in flour mixture.

Stir in chocolate chips  nuts.

Drop by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes, Edges should be golden brown.

**

Baker's Best Chocolate Chip Cookies

1-1/2 cups (3 sticks) butter, softened
1-1/2 cups brown sugar
3/4 cup granulated sugar
1 tablespoon vanilla extract
3 eggs
3-1/4 cups flour
1-1/2 teaspoon baking soda
3/4 teaspoon salt
2-1/2 cups semisweet chocolate chips

Mix all the ingredients, form the cookies with a teaspoon and bake on an 
ungreased cookie sheet at 375 degrees for 10 to 12 minutes or until lightly 
browned.  Enjoy these delicious cookies!

**

BEN  JERRY'S GIANT CHOCOLATE CHIP COOKIES

1/2 c. Butter, room temperature (1 stick)
1/4 c. Granulated sugar
1/3 c. Brown sugar
1 egg
1/2 tsp  Vanilla
1 c. plus 2 tsp all purpose flour
1/2 tsp Salt
1/2 tsp Baking soda
1 c. Semisweet chocolate chips
1/2 c. Coarsely chopped walnuts

Preheat oven to 350F.

Beat butter and sugars in large mixing bowl until light and fluffy. Add egg and 
vanilla; mix well.

Mix flour, salt, and baking soda in another bowl. Add dry ingredients to batter 
and mix until well blended. Stir in chocolate chips and walnuts.

Drop dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet.  
Flatten each scoop with the back of a spoon to about 3 inches in diameter.

Bake until centers are still slightly soft to the touch, 11 to
14 minutes. Cool on cookie sheet for 5 minutes, then transfer to racks to cool 
completely.

Makes 12 to 15 cookies

**

Brown Sugar Chocolate Chip Cookies

1 c. butter, softened
1 1/2 c. firmly packed brown sugar
1/2 c. granulated sugar
2 large eggs
2 1/2 tsp vanilla extract
2 1/2 c. all-purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 c. semisweet chocolate chips

Preheat oven to 375F. In a large mixing bowl, cream together butter, brown 
sugar, sugar, eggs and vanilla.

In another bowl, sift together flour, baking powder, baking soda and salt. Stir 
into butter mixture to blend. Add chocolate chips.

Place 1-inch diameter balls of dough about 2 inches apart on an ungreased 
baking sheet. Bake for 9 minutes or until edges are 

Re: [CnD] Baker's Joy Spray!

[Debbra Piening via Cookinginthedark]

I'm definitely going to look for this.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Sandy via Cookinginthedark
Sent: Thursday, August 21, 2014 2:09 AM
To: cookinginthedark@acbradio.org; 'Debbie Deatherage'
Subject: Re: [CnD] Baker's Joy Spray!

Yes, right alongside of them! 


Courage is fear that has said its prayers! 
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Debbie Deatherage via Cookinginthedark
Sent: Wednesday, August 20, 2014 9:38 PM
To: Allison Fallin
Cc: cookinginthedark@acbradio.org
Subject: Re: [CnD] Baker's Joy Spray!

Is it weird the Pam and other cooking sprays are?

Sent from my iPhone

 On Aug 20, 2014, at 10:35 PM, Allison Fallin afal...@cox.net wrote:
 
 In any supermarket.
 Allison
 
 
 - Original Message -
 From: debbie deatherage via Cookinginthedark 
 cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org, Sandy 
 sugar1...@earthlink.net,cookinginthedark@acbradio.org, 
 reginamariemu...@gmail.com Date sent: Wed, 20 Aug 2014 21:06:42 -0500
 Subject: Re: [CnD] Baker's Joy Spray!
 
 Hello,
 Where do you get baker's joy?
 Debbie Deatherage
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Re: [CnD] 3 2 1 cake

[Debbra Piening via Cookinginthedark]

I'm intending to try it soon also, but I need to get some cake mixes.  What
did you try?

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Colleen via Cookinginthedark
Sent: Wednesday, August 20, 2014 11:48 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] 3 2 1 cake

Well, I just tried this recipe, and it works.  Now I can have a cup cake
whenever I want it.
If you're lucky enough to be Irish, you're lucky enough! 



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Re: [CnD] Pineapple Bars: 9x13 worked fine

[Debbra Piening via Cookinginthedark]

Absolutely!  I've been meaning to look for Baker's Joy.  That would be the
spray to use for these bars.  I find I get a bit carried away with the
shortening and flour when preparing the pan for this recipe, but the bars
come up just fine!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Allison Fallin via Cookinginthedark
Sent: Monday, August 18, 2014 1:15 PM
To: cookinginthedark@acbradio.org; Regina Marie
Subject: Re: [CnD] Pineapple Bars: 9x13 worked fine

I use the type of cooking sray that has flour in it.  I think 
it's called Baker's Joy.
Allison


 - Original Message -
From: Regina Marie via Cookinginthedark 
cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org,'Alex Hall' 
mehg...@icloud.com
Date sent: Mon, 18 Aug 2014 11:10:15 -0700
Subject: Re: [CnD] Pineapple Bars: 9x13 worked fine

Sometimes you just have to grease and flour and forget the 
cooking spray.
Doesn't work as well and some recipes need the flour.

-Original Message-
From: Cookinginthedark 
[mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Alex Hall via Cookinginthedark
Sent: Sunday, August 17, 2014 3:27 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Pineapple Bars: 9x13 worked fine

Hi all,
Someone emailed a recipe for pineapple bars.  I tried them last 
night, in a
regular 9x13 pan - the original recipe specified a 10x14, and 
some people
wondered about what else would work.  The 9x13 did perfectly, 
just make sure
to coat it liberally with cooking spray as these bars really 
stick.  Also, a
huge thank you to the person who sent the recipe; I think I found 
the new
favorite dessert for everyone in the house.  Those bars were 
incredible!
--
Have a great day,
Alex Hall
mehg...@icloud.com

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Re: [CnD] Pineapple Bars: 9x13 worked fine

[Debbra Piening via Cookinginthedark]

Yes, indeed, if you grease and flour the pan, they won't stick.  I don't
think I would trust a cooking spray in this instance.  You really need the
flour!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Allison Fallin via Cookinginthedark
Sent: Sunday, August 17, 2014 7:25 PM
To: cookinginthedark@acbradio.org; Alex Hall
Subject: Re: [CnD] Pineapple Bars: 9x13 worked fine

You need to grease and flour the pan, not just use cooking spray.
Allison


 - Original Message -
From: Alex Hall via Cookinginthedark 
cookinginthedark@acbradio.org
To: paula barton pbarton1...@comcast.net
Date sent: Sun, 17 Aug 2014 20:00:06 -0400
Subject: Re: [CnD] Pineapple Bars: 9x13 worked fine

Sure, here you go.

Ingredients:

2 cups sugar

1/2 cup melted butter or margarine

4 eggs

1 1/2 cups flour

1/2 tsp salt

1/2 tsp soda

1 20-ounce can crushed pineapple, well drained

1 cup chopped nuts (I used walnuts)

Method:
1.  Preheat the oven to 375 degrees F.  Coat a 9x13 or 10x14x2 
pan liberally with cooking spray.
2.  Combine sugar and butter.  Beat in eggs, one at a time.
3.  Add sifted dry ingredients, alternately with pineapple.  Add 
nuts and mix well.
4.  Bake at 375 degrees for 35 to 40
minutes.  Cool, cut into bars and sprinkle with confectioners' 
sugar.
On Aug 17, 2014, at 7:33 PM, paula barton 
pbarton1...@comcast.net wrote:

 Hi
 Can the recipe please be put back up on the list I missed this 
one
 Paula

 -Original Message-
 From: Cookinginthedark 
[mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Alex Hall via Cookinginthedark
 Sent: Sunday, August 17, 2014 3:27 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] Pineapple Bars: 9x13 worked fine

 Hi all,
 Someone emailed a recipe for pineapple bars.  I tried them last 
night, in a
 regular 9x13 pan - the original recipe specified a 10x14, and 
some people
 wondered about what else would work.  The 9x13 did perfectly, 
just make sure
 to coat it liberally with cooking spray as these bars really 
stick.  Also, a
 huge thank you to the person who sent the recipe; I think I 
found the new
 favorite dessert for everyone in the house.  Those bars were 
incredible!
 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com

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--
Have a great day,
Alex Hall
mehg...@icloud.com

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Re: [CnD] Pineapple Nut Bars

[Debbra Piening via Cookinginthedark]

Pineapple bars for breakfast, yum!  Thanks, everyone, as it turns out, I've
been juggling the schedule around a bit and I'm probably going to be able to
prep and bake on Saturday after all. As for the pan, I've never actually
measured the one I use for these, but it is somewhat larger than 9 by 13,
although I suspect you could use the smaller pan as well. Have fun with
these!


Deb
  

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of gail johnson via Cookinginthedark
Sent: Wednesday, August 13, 2014 3:35 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Pineapple Nut Bars

Hi Debbra,

I think you could make the batter a couple days ahead and it should be fine.
Your nuts won't have any crunch.
I would probably leave the nuts out until your batter was room 
temperature and then put them in the batter. My husband likes them crunchy.
I woke up early so making some for breakfast this morning.
Thanks for sharing.

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Re: [CnD] Anything Bread

[Debbra Piening via Cookinginthedark]

What a great recipe!  I'll definitely try this one some time this fall!
Creativity is a wonderful thing!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Regina Marie via Cookinginthedark
Sent: Wednesday, August 13, 2014 4:37 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Anything Bread

I thought this recipe might be helpful. You can truly make anything into
bread: bananas, cranberry sauce, pumpkin, zuckini, applesauce, yams/sweet
potatoes canned apricots or peaches. 

Pumpkin, squash, and yams/sweet potatoes must be cooked and smashed first or
canned. Drain excess liquid on all canned items packed in syrup or juice.
Applesauce and cranberry sauce can be used straight from the can. You can
use whole or jelled cranberry sauce. Just smash the bananas up after
peeling. You get the picture.  

 

Ingredients:

2 cups pulp, (see notes above

1 cup oil (canola, corn, or vegetable)

1 and 1/2 cups sugar (you can use half white and half brown or substitute 1
cup of honey)

3 eggs

1 teaspoon vanilla

3 cups self-rising flour (Gold Medal makes a good one)

(or you can also use 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon
baking powder, and 1 teaspoon baking soda instead)

1 teaspoon nutmeg

1 tablespoon cinnamon 

Variations: Be creative with these but remember some work better than
others. For instance, pumpkin, squash, and applesauce  work with these extra
spices but yams/sweet potatoes and cranberry sauce do not:

1/2 teaspoon ginger

1/2 teaspoon allspice or ground cloves

1 cup chopped nuts of choice, optional

 

Directions:

Preheat oven to 350 Degrees F. Grease and flour or spray 2 loaf pans, the
larger size. Beat together pulp, oil eggs, sugar and vanilla till smooth and
well combined. Add all dry ingredients except nuts and mix till worked into
batter well, scraping the sides of the bowl often. Stir in nuts if desired.
Pour into 2 loaf pans, half of the batter in each.  Bake at 350 degrees F
for one hour or until toothpick or knife in center comes out clean or the
bread springs back when pressed with finger in the middle. Remember, metal
pans may cook a bit more quickly. You can top with a thin layer of
butter/margarine and either confectioners sugar or cinnamon and white sugar
or cinnamon and brown sugar mix whichever you think will taste best. Be
creative. This recipe is very flexible, can be made ahead and refrigerated
to bake later, and you can be mixing this, stop in the middle, refrigerate
and come back to finish mixing and adding the rest of the ingredients
without messing it up. Hint: I always set the batter out and let it come to
room temperature before baking if I've refrigerated it. 

 

 

*smile*

Regina Marie

Phone: 916-877-4320

Email: reginamariemu...@gmail.com

Follow me: http://www.twitter.com/mamaraquel

Find Me: http://www.facebook.com/reginamarie

Listen Live: http://www.jandjfm.com

 

 

 

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[CnD] My Favorite Banana Nut Bread Recipe

[Debbra Piening via Cookinginthedark]

Banana Nut Bread

Sift together 1 cup sifted flour, 1 1/4 tsp baking powder, 1/2 tsp baking
soda, 3/4 tsp salt.  Cream 1/2 cup sugar and 1/3 cup shortening, add 2 eggs,
and beat well.  Stir in 1 cup mashed bananas (2) alternately with dry
ingredients and add 1/2 cup chopped nuts, if desired.  Bake in a greased
loaf pan at 350 degrees for 50 minutes.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Alex Hall via Cookinginthedark
Sent: Tuesday, August 12, 2014 5:06 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Recipe using only two ripe bananas?

Hi all,
I have two ripe bananas. I have some banana recipes, but they need four or
more. Does anyone have anything that calls for just two? Muffins, cookies,
bars, something simple like that; I'd rather not make a crust. Thanks.


Sent from my iPhone
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[CnD] Pineapple Nut Bars

[Debbra Piening via Cookinginthedark]

Hello, all, I've posted this recipe before but thought I'd send it again,
this time with a question.  I'm intending to make these for a party on
Saturday.  I'm going to be pressed for time later in the week and was
thinking of preparing the batter earlier in the week to bake Saturday just
before the party.  The question is, does this recipe look like something
that will hold up well if refrigerated for two to three days?  The other
option would be to bake earlier in the week, but I don't want them to dry
out by Saturday.

 

I haven't baked in a while and am having trouble thinking this through.  Any
help will be appreciated.  Thanks.

 

 

Deb

 

 

 

Pineapple Nut Bars

 

Ingredients:

2 cups sugar

1/2 cup melted butter or margarine

4 eggs

1 1/2 cups flour

1/2 tsp salt

1/2 tsp soda

1 16-ounce can crushed pineapple, well drained

1 cup chopped nuts

 

Combine sugar and butter, beat in eggs, one at a time, and add sifted dry
ingredients, alternately with pineapple.  Add nuts and mix well.  Bake in a
greased and floured 14 by 10 by 2 inch pan at 375 degrees for 35 to 40
minutes.  Cool, cut into bars and sprinkle with confectioners' sugar.  

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Re: [CnD] Pineapple Nut Bars

[Debbra Piening via Cookinginthedark]

Correction:  the can of pineapple should actually be 20 ounces.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Debbra Piening via Cookinginthedark
Sent: Monday, August 11, 2014 5:39 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Pineapple Nut Bars

Hello, all, I've posted this recipe before but thought I'd send it again,
this time with a question.  I'm intending to make these for a party on
Saturday.  I'm going to be pressed for time later in the week and was
thinking of preparing the batter earlier in the week to bake Saturday just
before the party.  The question is, does this recipe look like something
that will hold up well if refrigerated for two to three days?  The other
option would be to bake earlier in the week, but I don't want them to dry
out by Saturday.

 

I haven't baked in a while and am having trouble thinking this through.  Any
help will be appreciated.  Thanks.

 

 

Deb

 

 

 

Pineapple Nut Bars

 

Ingredients:

2 cups sugar

1/2 cup melted butter or margarine

4 eggs

1 1/2 cups flour

1/2 tsp salt

1/2 tsp soda

1 16-ounce can crushed pineapple, well drained

1 cup chopped nuts

 

Combine sugar and butter, beat in eggs, one at a time, and add sifted dry
ingredients, alternately with pineapple.  Add nuts and mix well.  Bake in a
greased and floured 14 by 10 by 2 inch pan at 375 degrees for 35 to 40
minutes.  Cool, cut into bars and sprinkle with confectioners' sugar.  

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Re: [CnD] scrambling eggs.

[Debbra Piening via Cookinginthedark]

I do also, usually about 1 tbsp per egg.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Helen Whitehead via Cookinginthedark
Sent: Monday, August 11, 2014 6:05 PM
To: cookinginthedark@acbradio.org; Jan
Subject: Re: [CnD] scrambling eggs.

I also use milk when scrambling eggs. I find it makes them more fluffy.
- Original Message - 
From: Jan via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; gpatterson...@mchsi.com
Sent: Monday, August 11, 2014 3:50 PM
Subject: Re: [CnD] scrambling eggs.


depending on how many eggs I am using, usually one or two if it's just
myself, I ohnly use a tablespoon or two of milk. I use milk, not water.  

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Gary Patterson via Cookinginthedark
Sent: Sunday, August 10, 2014 11:59 PM
To: cookinginthedark@acbradio.org; 'Sandy'
Subject: Re: [CnD] scrambling eggs.

I also use milk (either 1/4 or 1/3 cup milk. An ingredient to use to make
your scrambled eggs lighter and fluffier is cream of tartar, not a lot,
experiment. 

 
Gary Patterson

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Sandy via Cookinginthedark
Sent: Saturday, August 09, 2014 4:18 AM
To: cookinginthedark@acbradio.org; 'Alex Hall'
Subject: Re: [CnD] scrambling eggs.

I never used milk; my mother-in-law did, and felt they came out more tender
using it; one time, on a radio talk show with recipes, the M C said to use
water in place of milk, and that it sort of steams the eggs, and makes them
puff up. I have been hooked ever since. I'd say like 1 table spoon per egg.
I also do not measure! 


Courage is fear that has said its prayers! 
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Alex Hall via Cookinginthedark
Sent: Friday, August 08, 2014 6:51 PM
To: cookinginthedark@acbradio.org; jody milisavic1
Subject: Re: [CnD] scrambling eggs.

Funny how everyone does it differently. I tried milk, and I didn't like the
texture the eggs got, so I don't even use it now. Just put a bit of butter
in the bottom of the pan, and don't overcook the eggs, and I find they turn
out great.
On Aug 8, 2014, at 7:45 PM, jody milisavic1 via Cookinginthedark
cookinginthedark@acbradio.org wrote:

 Hello there, I don't measure the milk. I listen to how I pour it and 
 it
makes a little splash I know it's enough that the eggs are not going to dry
out.
 
 Sent from my iPhone
 
 On Aug 8, 2014, at 7:17 PM, Blaine Deutscher via Cookinginthedark
cookinginthedark@acbradio.org wrote:
 
 Hello there.
 
 I was just wondering if anyone knows how much milk to add when 
 scrambling eggs?
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--
Have a great day,
Alex Hall
mehg...@icloud.com

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Re: [CnD] Pineapple Nut Bars

[Debbra Piening via Cookinginthedark]

Thanks, Allison, now that I look at the recipe again, I think you're right
about their being moist enough to bake early.  They're always a hit for me,
too, and I've actually never had a problem with the powdered sugar, but I
may try them without this time, just to do something different. I haven't
had the time to bake in recent years, but now that I can, I think it's time
to pull out an old favorite!  Thanks for the help.

-Original Message-
From: Allison Fallin [mailto:afal...@cox.net] 
Sent: Monday, August 11, 2014 8:49 PM
To: cookinginthedark@acbradio.org; Debbra Piening
Subject: re: [CnD] Pineapple Nut Bars

I have made these for years and they're always a hit.  With mine 
you melt the butter, so I just use a 3-qt saucepan, melt the 
butter and add the rest of the ingredients.  If it were me, I'd 
bake the bars earlier in the week and cover them well.  I think 
they're moist enough not to dry out.  I don't sprinkle them with 
powdered sugar, because I think it makes them sticky.
Allison


 - Original Message -
From: Debbra Piening via Cookinginthedark 
cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Date sent: Mon, 11 Aug 2014 17:38:37 -0500
Subject: [CnD] Pineapple Nut Bars

Hello, all, I've posted this recipe before but thought I'd send 
it again,
this time with a question.  I'm intending to make these for a 
party on
Saturday.  I'm going to be pressed for time later in the week and 
was
thinking of preparing the batter earlier in the week to bake 
Saturday just
before the party.  The question is, does this recipe look like 
something
that will hold up well if refrigerated for two to three days?  
The other
option would be to bake earlier in the week, but I don't want 
them to dry
out by Saturday.



I haven't baked in a while and am having trouble thinking this 
through.  Any
help will be appreciated.  Thanks.





Deb







Pineapple Nut Bars



Ingredients:

2 cups sugar

1/2 cup melted butter or margarine

4 eggs

1 1/2 cups flour

1/2 tsp salt

1/2 tsp soda

1 16-ounce can crushed pineapple, well drained

1 cup chopped nuts



Combine sugar and butter, beat in eggs, one at a time, and add 
sifted dry
ingredients, alternately with pineapple.  Add nuts and mix well.  
Bake in a
greased and floured 14 by 10 by 2 inch pan at 375 degrees for 35 
to 40
minutes.  Cool, cut into bars and sprinkle with confectioners' 
sugar.

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Re: [CnD] Pineapple Nut Bars

[Debbra Piening via Cookinginthedark]

I've always use the crushed, but I suppose you could use something else and
just process as fine as you like.  Try it and see!

 

From: Alex Hall [mailto:mehg...@icloud.com] 
Sent: Monday, August 11, 2014 9:33 PM
To: cookinginthedark@acbradio.org; Allison Fallin
Cc: Debbra Piening
Subject: Re: [CnD] Pineapple Nut Bars

 

Can I jump in with a question? Can you use any canned pineapple, provided
you run it through a food processor? We usually have the chunks or rings on
hand, not crushed. How fine should the pineapple be?

On Aug 11, 2014, at 9:49 PM, Allison Fallin via Cookinginthedark
cookinginthedark@acbradio.org wrote:





I have made these for years and they're always a hit.  With mine you melt
the butter, so I just use a 3-qt saucepan, melt the butter and add the rest
of the ingredients.  If it were me, I'd bake the bars earlier in the week
and cover them well.  I think they're moist enough not to dry out.  I don't
sprinkle them with powdered sugar, because I think it makes them sticky.
Allison


- Original Message -
From: Debbra Piening via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Date sent: Mon, 11 Aug 2014 17:38:37 -0500
Subject: [CnD] Pineapple Nut Bars

Hello, all, I've posted this recipe before but thought I'd send it again,
this time with a question.  I'm intending to make these for a party on
Saturday.  I'm going to be pressed for time later in the week and was
thinking of preparing the batter earlier in the week to bake Saturday just
before the party.  The question is, does this recipe look like something
that will hold up well if refrigerated for two to three days?  The other
option would be to bake earlier in the week, but I don't want them to dry
out by Saturday.



I haven't baked in a while and am having trouble thinking this through.  Any
help will be appreciated.  Thanks.





Deb







Pineapple Nut Bars



Ingredients:

2 cups sugar

1/2 cup melted butter or margarine

4 eggs

1 1/2 cups flour

1/2 tsp salt

1/2 tsp soda

1 16-ounce can crushed pineapple, well drained

1 cup chopped nuts



Combine sugar and butter, beat in eggs, one at a time, and add sifted dry
ingredients, alternately with pineapple.  Add nuts and mix well.  Bake in a
greased and floured 14 by 10 by 2 inch pan at 375 degrees for 35 to 40
minutes.  Cool, cut into bars and sprinkle with confectioners' sugar.

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--

Have a great day,

Alex Hall

mehg...@icloud.com

 

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Re: [CnD] cocoa

[Debbra Piening via Cookinginthedark]

Dutch processed cocoa is less acidic than natural cocoa and is darker and
smoother.  According to the book I was just looking at, they are not
interchangeable.  Using the wrong type can cause your cake not to rise
properly.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of janbrown via Cookinginthedark
Sent: Wednesday, July 30, 2014 11:29 AM
To: cookinginthedark@acbradio.org; Colleen
Subject: Re: [CnD] cocoa

it's the same thing. Powdered cocoa is powdered cocoa and they're all Dutch
processed whatever that means as far as I know

Sent from my iPhone

 On Jul 30, 2014, at 7:54 AM, Colleen via Cookinginthedark
cookinginthedark@acbradio.org wrote:
 
 Hello,
 
 I have a cake recipe that calls for Dutch processed cocoa.  What is the 
 difference between that and just plain old Hershey's cocoa?  Anybody know?
 
 Colleen
 
 If you're lucky enough to be Irish, you're lucky enough! 
 
 
 begin 666 Colleen.vcf
 M0D5'24XZ5D-!4D0-E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I3CI#;VQL
 F965N#0I2158Z,C Q-# W,S!4,30U-#4V6@T*14Y$.E9#05)$#0H`
 `
 end
 
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Re: [CnD] Any hints for cutting tablespoons of butter off a stick?

[Debbra Piening via Cookinginthedark]

At any rate, let us know how the cake turns out!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Alex Hall via Cookinginthedark
Sent: Monday, July 28, 2014 8:24 PM
To: Robin Plitt
Cc: cookinginthedark@acbradio.org
Subject: Re: [CnD] Any hints for cutting tablespoons of butter off a stick?

I've tried that, but I'm not good at estimating half, and one mistake throws
off the whole thing. The best I've ever done is to get one half maybe half a
tablespoon larger than the other, but usually I'm way further off than that.
grin
On Jul 28, 2014, at 8:41 PM, Robin Plitt pli...@gmail.com wrote:

 And, If you cut the stick into eight equal pieces, each one would be one
tablespoon.
 cut it in half
 cut each half in half to get quarters
 and each quarter in half to get eighths.
 
 Robin
 
 
 On Mon, Jul 28, 2014 at 6:30 PM, Alex Hall via Cookinginthedark
cookinginthedark@acbradio.org wrote:
 That's a good idea, thanks! If it works, I could also just keep a piece of
cardboard or something of the same length, and use it as a cutting guide;
free slicer, kind of. :)
 On Jul 28, 2014, at 6:17 PM, Nicole Massey ny...@gypsyheir.com wrote:
 
  Simple.
  Take the wrapper off the stick. Fold it so you have one butter width of
the
  wrapper  and fold the ends in. Now fold the wrapper twice, so that you
have
  one quarter of the full length of the stick as your width. This will
give
  you an exact measurement of two tablespoons.
  To recap:
  1.remove the wrapper.
  2.fold the ends in so the wrapper is now exactly as long s the stick
  of butter.
  3.fold the wrapper so the width is the same width as the stick of
  butter.
  4.fold the length twice so it's now the length of one quarter a
stick,
  or 2 tablespoons.
 
  Questions?
 
  -Original Message-
  From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
  On Behalf Of Alex Hall via Cookinginthedark
  Sent: Monday, July 28, 2014 4:53 PM
  To: cookinginthedark@acbradio.org
  Subject: [CnD] Any hints for cutting tablespoons of butter off a stick?
 
  Hi all,
  I usually have a sighted person cut the proper amount of butter off the
  sticks we keep, because I always forget to pickup one of those slicers.
  Today, though, it's just me, but I want to make a cake for when
  everyone else gets home. It calls for two tablespoons of butter, and
  all I have are the usual 8-tablespoon sticks. Does anyone have any
  hints on how I might cut the proper amount, given that I can't, of
  course, see the markings on the butter's wrapper? This cake is somewhat
  forgiving, but I'm notoriously bad at estimating butter and I'd rather
  not take a chance on messing up the rest of the cake if I don't have
  to. Thanks.
  --
  Have a great day,
  Alex Hall
  mehg...@icloud.com
 
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 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com
 
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--
Have a great day,
Alex Hall
mehg...@icloud.com

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[CnD] Cake Recipe

[Debbra Piening via Cookinginthedark]

Wonderful, send it on!  I never turn down a good cake recipe!

 

From: Alex Hall [mailto:mehg...@icloud.com] 
Sent: Monday, July 28, 2014 8:33 PM
To: Debbra Piening
Cc: cookinginthedark@acbradio.org; Robin Plitt
Subject: Re: [CnD] Any hints for cutting tablespoons of butter off a stick?

 

It's a hot milk cake, perhaps one of my favorites, and is pretty easy to
make. The main reason I'm doing it, actually, is that Sears has been trying
to fix our oven since the first week of May, and they haven't managed it.
They came today for the fourth repair appointment, and when they left it was
working, so I'm going to test it to see if it's really fixed. Needless to
say, stovetop dishes and slow cooker recipes have been featuring heavily
around here for some time now, and everyone is excited to finally
(hopefully) have a real, convection oven back. I don't know what I'll do if
it stops working again as I'm making this cake.

 

If anyone wants the recipe, let me know. I think I've sent it before, but
not for a while. The cake itself is sweet, kind of pulley, and has a good
flavor without being too strong. It's main flavor comes from the vanilla
extract and sugar, and it includes four eggs. It's a great base for
different frostings, or strawberry shortcake, or any number of toppings.

On Jul 28, 2014, at 9:27 PM, Debbra Piening debbra.pien...@att.net wrote:





At any rate, let us know how the cake turns out!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Alex Hall via Cookinginthedark
Sent: Monday, July 28, 2014 8:24 PM
To: Robin Plitt
Cc: cookinginthedark@acbradio.org
Subject: Re: [CnD] Any hints for cutting tablespoons of butter off a stick?

I've tried that, but I'm not good at estimating half, and one mistake throws
off the whole thing. The best I've ever done is to get one half maybe half a
tablespoon larger than the other, but usually I'm way further off than that.
grin
On Jul 28, 2014, at 8:41 PM, Robin Plitt pli...@gmail.com wrote:




And, If you cut the stick into eight equal pieces, each one would be one

tablespoon.



cut it in half
cut each half in half to get quarters
and each quarter in half to get eighths.

Robin


On Mon, Jul 28, 2014 at 6:30 PM, Alex Hall via Cookinginthedark

cookinginthedark@acbradio.org wrote:



That's a good idea, thanks! If it works, I could also just keep a piece of

cardboard or something of the same length, and use it as a cutting guide;
free slicer, kind of. :)



On Jul 28, 2014, at 6:17 PM, Nicole Massey ny...@gypsyheir.com wrote:




Simple.
Take the wrapper off the stick. Fold it so you have one butter width of

the



wrapper  and fold the ends in. Now fold the wrapper twice, so that you

have



one quarter of the full length of the stick as your width. This will

give



you an exact measurement of two tablespoons.
To recap:
1.remove the wrapper.
2.fold the ends in so the wrapper is now exactly as long s the stick
of butter.
3.fold the wrapper so the width is the same width as the stick of
butter.
4.fold the length twice so it's now the length of one quarter a

stick,



or 2 tablespoons.

Questions?




-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Alex Hall via Cookinginthedark
Sent: Monday, July 28, 2014 4:53 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Any hints for cutting tablespoons of butter off a stick?

Hi all,
I usually have a sighted person cut the proper amount of butter off the
sticks we keep, because I always forget to pickup one of those slicers.
Today, though, it's just me, but I want to make a cake for when
everyone else gets home. It calls for two tablespoons of butter, and
all I have are the usual 8-tablespoon sticks. Does anyone have any
hints on how I might cut the proper amount, given that I can't, of
course, see the markings on the butter's wrapper? This cake is somewhat
forgiving, but I'm notoriously bad at estimating butter and I'd rather
not take a chance on messing up the rest of the cake if I don't have
to. Thanks.
--
Have a great day,
Alex Hall
mehg...@icloud.com

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Re: [CnD] Salsa

[Debbra Piening via Cookinginthedark]

Yum!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Sunday, July 20, 2014 11:40 AM
To: cookinginthedark@acbradio.org; 'RJ'
Subject: Re: [CnD] Salsa

Yeah, great source of fiber, and if the salsa is good enough you could eat
it on roofing materials.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of RJ via Cookinginthedark
 Sent: Sunday, July 20, 2014 11:25 AM
 To: cookinginthedark@acbradio.org; Charles Rivard
 Subject: Re: [CnD] Salsa
 
 You just don't know what you are missing. Just ask any beaver.
 - Original Message -
 From: Charles Rivard via Cookinginthedark
 cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org; Teresa Mullen
 teresamulle...@gmail.com
 Sent: Sunday, July 20, 2014 10:48 AM
 Subject: Re: [CnD] Salsa
 
 
 I would never eat woodchips.  They are designed for use in a smoker.
 
  ---
  Be positive!  When it comes to being defeated, if you think you're
  finished, you! really! are! finished!
  - Original Message -
  From: Teresa Mullen via Cookinginthedark
 cookinginthedark@acbradio.org
  To: cookinginthedark@acbradio.org
  Sent: Saturday, July 19, 2014 10:59 PM
  Subject: [CnD] Salsa
 
 
  Hello everyone here is my recipe for salsa one can 28 ounce whole
 stewed
  tomatoes
 
  One or two whole fresh jalapenos chopped finely with seeds 1 to 3
 cloves
  garlic minced, one bunch green onions chopped, 1/4 cup cilantro
 chopped,
  pinch of cumin, salt and pepper to taste
 
  Directions; I have done this, but you can use food processor
 processor to
  do this but you want to leave a little bit of Chuck's I use my hands
 when
  I smashed the stewed tomatoes you do not have to add any water after
  smashing stewed tomatoes combined the rest of the ingredients and
 enjoy
  woodchips
 
  Teresa MullenSent from my iPhone I forgot to mention put all
 ingredients
  in a bowl after smashing the stew tomatoes sorry this is my first
 time
  leaving a recipe! LOL enjoy with chips or vegetables also on eggs
 and
  other dishes like grilling meats chicken mashed potatoes etc.
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[CnD] Gingerbread

[Debbra Piening via Cookinginthedark]

Gingerbread

Ingredients:
1/2 cup boiling water
1/2 cup shortening
1/2 cup brown sugar
1/2 cup light molasses
1 egg, well-beaten
1 1/2 cups sifted flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp ginger
3/4 tsp cinnamon
Method:
Preheat oven to 350 degrees.  Pour boiling water over shortening; add the
brown sugar, molasses and beaten egg.  beat well.  Sift dry engredients and
add, beat until smooth.  Bake in wax-paper lined 8-inchh square pan for 35
minutes.  Cool in pan and cut into squares.  Serve with whipped cream. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Donald via Cookinginthedark
Sent: Saturday, July 19, 2014 4:52 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] jenjerbread

does anybody have a good jenjerbread recipe? thanks. 
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Re: [CnD] I Know How to Use the Mandoline Now

[Debbra Piening via Cookinginthedark]

Good for you, Shirley!  Have fun!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Shirley Baker via Cookinginthedark
Sent: Thursday, July 10, 2014 2:09 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] I Know How to Use the Mandoline Now

I know how to use this Mandoline now.  You want to use vegetables like
onions, potatoes, carrots, cucumbers and zucchini. There are 3 positions
that you can slice.  The lock position is all the way up to the top away
from the handle.  You can tell what position you are in because it will
click for each one. Position 3 is all the way down toward the handle of this
device. It will be the thickest slice.  I think that's probably where I
would do most of my slicing. Cut the ends off of the vegetable to be sliced.
You want a bowl that has a rim around it. Put the Mandoline on top of the
bowl.  You select your position to slice and then put your vegetable on top
of the platform. Take the finger guard and put it on the vegetable closest
to you. Put your fingers of one hand on each side of the finger guard.  Do
not touch the platform when it is in the unlocked position with your
fingers. I held the handle in my left hand and used the finger guard in my
right hand.  Then once your finger guard is placed in the vegetable, you
slide up toward the opposite end and it will slice, and you repeat this
until all the vegetable is sliced.  You cannot do meats on this and I
wouldn't anyway.  Then when you finish slicing your vegetable, you put the
mandoline in the lock position which is to slide the bar all the way toward
the opposite end of the handle and then I washed both the guard and
mandoline in soapy water, dried it and put it away. If you use it like you
are supposed to, you will not cut yourself, and I think it is really a neat
device and I will use it a lot and I'm glad I bought it.  

Shirley


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Re: [CnD] Question About Using the Mandoline

[Debbra Piening via Cookinginthedark]

I cut myself with mine a few months ago also.  I've gone back to using it,
but I'm a lot more cautious now, especially with keeping fingers tucked so
as not to come too close to the blade.  I can't figure out how to use the
finger guard.  I'm going to have to call Dale one of these days for some
instruction.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Sharon via Cookinginthedark
Sent: Tuesday, July 08, 2014 9:57 PM
To: cookinginthedark@acbradio.org; 'Charles Rivard'
Subject: Re: [CnD] Question About Using the Mandoline

And safety considerations would be helpful. The one and only time I tried to
use one I cut myself quite badly and have been timid about trying again.
Sharon

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard via Cookinginthedark
Sent: Tuesday, July 08, 2014 5:33 PM
To: cookinginthedark@acbradio.org; Shirley Baker
Subject: Re: [CnD] Question About Using the Mandoline

Along the same lines, can someone describe what they are and how they are
used to do what on what types of food?  I know that's a lot to cover in one
question, but thanks in advance.

---
Be positive!  When it comes to being defeated, if you think you're finished,
you! really! are! finished!
- Original Message -
From: Shirley Baker via Cookinginthedark cookinginthedark@acbradio.org
To: Cookinginthedark@acbradio.org
Sent: Tuesday, July 08, 2014 4:25 PM
Subject: [CnD] Question About Using the Mandoline


 Can anyone on this list tell me how to use the Mandoline from the 
 Blind Mice Megamall?  I need to know how to do that since I just got 
 one and can't read the instructions please.

 Shirley


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Re: [CnD] hi from an old/new member

[Debbra Piening via Cookinginthedark]

Nice to have you back, Becky.  That recipe looks really good!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of rebecca manners via Cookinginthedark
Sent: Wednesday, July 09, 2014 11:17 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] hi from an old/new member

Hi everyone.

For those of you who don’t know me from before, my name is Becky Manners.  I am 
from Georgia.  

I am excited to be back on this list. 

I have been cooking since I was a teenager and am still learning. I like 
collecting and trying new recipes.  

To keep this message on topic, here is a recipe I am going to try for supper 
tonight.  


Source:

Taste of Home Best of Comfort Food Diet Cookbook

Original Recipe: 

“Grandma’s stuffed yellow squash”

PREP: 25 MIN. * BAKE: 25 MIN. 
MAKES: 2 SERVINGS 

1 medium yellow summer squash

¼ cup egg substitute

2 tablespoons finely chopped onion

¼ teaspoon salt

teaspoon pepper

2 slices bread, toasted and diced

1. Place squash in a large saucepan; cover with water. Bring to a boil; cover 
and cook for 7-9 minutes or until crisp-tender. Drain. 

2. When cool enough to handle, cut squash in half lengthwise; scoop out and 
reserve pulp, leaving a -in. shell. Invert shells on paper towel. 

3. In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in 
toasted bread cubes and squash pulp. Spoon into squash shells. 

4. Place in an 8-in. square baking dish coated with cooking spray. Cover and 
bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly 
browned. 

PER SERVING ½ squash equals 103 cal., 1 g fat (trace sat. fat), trace chol., 
490 mg sodium, 18 g carb., 3 g fiber, 6 g pro. Diabetic Exchanges : 1 starch, 1 
vegetable. 


My adaptations:

I am doubling the recipe so that it will serve four. I am using sliced squash 
instead of stuffing whole ones and am thinking of adding shredded cheese to the 
top of the dish for at least part of the baking process.  I am also using real 
eggs in place of the egg substitute. 

Happy cooking,

Becky
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Re: [CnD] Question About Using the Mandoline

[Debbra Piening via Cookinginthedark]

I would just call the number for Blind Mice Mega Mall.

-Original Message-
From: Shirley Baker [mailto:shirleyba...@comcast.net] 
Sent: Wednesday, July 09, 2014 12:38 PM
To: cookinginthedark@acbradio.org; Debbra Piening
Subject: Re: [CnD] Question About Using the Mandoline


How do you get in touch with Dale to ask him to give you instructions on how
to use a product?

Sent from my iPhone

 On Jul 9, 2014, at 10:52 AM, Debbra Piening via Cookinginthedark
cookinginthedark@acbradio.org wrote:
 
 I cut myself with mine a few months ago also.  I've gone back to using it,
 but I'm a lot more cautious now, especially with keeping fingers tucked so
 as not to come too close to the blade.  I can't figure out how to use the
 finger guard.  I'm going to have to call Dale one of these days for some
 instruction.
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Sharon via Cookinginthedark
 Sent: Tuesday, July 08, 2014 9:57 PM
 To: cookinginthedark@acbradio.org; 'Charles Rivard'
 Subject: Re: [CnD] Question About Using the Mandoline
 
 And safety considerations would be helpful. The one and only time I tried
to
 use one I cut myself quite badly and have been timid about trying again.
 Sharon
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Charles Rivard via Cookinginthedark
 Sent: Tuesday, July 08, 2014 5:33 PM
 To: cookinginthedark@acbradio.org; Shirley Baker
 Subject: Re: [CnD] Question About Using the Mandoline
 
 Along the same lines, can someone describe what they are and how they are
 used to do what on what types of food?  I know that's a lot to cover in
one
 question, but thanks in advance.
 
 ---
 Be positive!  When it comes to being defeated, if you think you're
finished,
 you! really! are! finished!
 - Original Message -
 From: Shirley Baker via Cookinginthedark cookinginthedark@acbradio.org
 To: Cookinginthedark@acbradio.org
 Sent: Tuesday, July 08, 2014 4:25 PM
 Subject: [CnD] Question About Using the Mandoline
 
 
 Can anyone on this list tell me how to use the Mandoline from the 
 Blind Mice Megamall?  I need to know how to do that since I just got 
 one and can't read the instructions please.
 
 Shirley
 
 
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Re: [CnD] Question About Using the Mandolin

[Debbra Piening via Cookinginthedark]

Shirley, as I recall, the instructions also say to cut the end(s) of the
vegetable so you'll be working with a flat surface on the vegetable up
against the flat surface of the mandoline.  Then just slide down toward the
blade. Try a few practice slides and let us know how it works!


Deb
  

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Dale via Cookinginthedark
Sent: Wednesday, July 09, 2014 2:51 PM
To: cookinginthedark@acbradio.org; Shirley Baker
Subject: Re: [CnD] Question About Using the Mandolin

Shirley,
I place the mandolin flat across a bowl.

I place the little finger cut outs at the blade end on one side of 
the bowl and the handle  on the other.
This allows me to hold the mandolin and also slide the food item 
through the blade using the finger guard of course.
The food slices off and falls into the bowl.

You can select the thickness of the slice by sliding the bar on the 
back of the mandolin up.
With it all the way down, towards the end with the blade, it will be 
closed...the platform will be even  or a little above the blade.
The slide bar has three thickness settings.
The first stop is very thin...
I use it for potato chips...
Hope this helps.
Dale


How do you get in touch with Dale to ask him to give you 
instructions on how to use a product?

Sent from my iPhone

  On Jul 9, 2014, at 10:52 AM, Debbra Piening via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
  I cut myself with mine a few months ago also.  I've gone back to using
it,
  but I'm a lot more cautious now, especially with keeping fingers tucked
so
  as not to come too close to the blade.  I can't figure out how to use
the
  finger guard.  I'm going to have to call Dale one of these days for some
  instruction.
 
  -Original Message-
  From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
  Behalf Of Sharon via Cookinginthedark
  Sent: Tuesday, July 08, 2014 9:57 PM
  To: cookinginthedark@acbradio.org; 'Charles Rivard'
  Subject: Re: [CnD] Question About Using the Mandoline
 
  And safety considerations would be helpful. The one and only time 
 I tried to
  use one I cut myself quite badly and have been timid about trying again.
  Sharon
 
  -Original Message-
  From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
  Behalf Of Charles Rivard via Cookinginthedark
  Sent: Tuesday, July 08, 2014 5:33 PM
  To: cookinginthedark@acbradio.org; Shirley Baker
  Subject: Re: [CnD] Question About Using the Mandoline
 
  Along the same lines, can someone describe what they are and how they
are
  used to do what on what types of food?  I know that's a lot to cover in
one
  question, but thanks in advance.
 
  ---
  Be positive!  When it comes to being defeated, if you think 
 you're finished,
  you! really! are! finished!
  - Original Message -
  From: Shirley Baker via Cookinginthedark
cookinginthedark@acbradio.org
  To: Cookinginthedark@acbradio.org
  Sent: Tuesday, July 08, 2014 4:25 PM
  Subject: [CnD] Question About Using the Mandoline
 
 
  Can anyone on this list tell me how to use the Mandoline from the
  Blind Mice Megamall?  I need to know how to do that since I just got
  one and can't read the instructions please.
 
  Shirley
 
 
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Re: [CnD] Butcher glove

[Debbra Piening via Cookinginthedark]

Another question:  are they flexible?  Can you feel anything through them?
Okay, sorry, that was two questions!

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lenore Koszalinski via Cookinginthedark
Sent: Wednesday, July 09, 2014 5:07 PM
To: cookinginthedark@acbradio.org; 'RJ'
Subject: Re: [CnD] Butcher glove

What is a butcher glove? Never heard of it,. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of RJ via Cookinginthedark
Sent: Wednesday, July 09, 2014 4:58 PM
To: citd
Subject: [CnD] Butcher glove

There are several types of cut resistance Butcher's gloves. They come in all
prices and one must pick and choose where to buy them. By luck I had this in
my favorites.
Most places  are asking between $70 to $129 for one glove. The place is a
round $20.
Check it out and see if some thing suits you.
Also I found the small size fit my medium hand. Now I did get mine about 8
years ago for under $15.

http://www.chefdepot.net/latexgloves.htm?gclid=CL_5s8iXoaYCFUGo4AodOEupnQ
- Original Message -
From: Sharon mt281...@comcast.net
To: 'RJ' rjf...@verizon.net
Sent: Wednesday, July 09, 2014 10:15 AM
Subject: RE: [CnD] Question About Using the Mandoline


I can do that. But what is it?
 Sharon


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