Re: [CnD] To jona about the pancake maker.
For my pancake maker, a stove top model, you flip by holding both handles and flipping the whole thing over. You can use this pen is an omlet maker. my first experience with a pan like this was with one that had openings on either side, meaning you had to be careful how and when you flipped so that you wouldn’t make a mess. > On Dec 29, 2020, at 9:56 AM, Jennifer Thompson via Cookinginthedark > wrote: > > Hi you said you got a pancake maker that you can cook both sides at once. > > Someone looked up more information and it says you still need to flip the > pancake. > > Is this so? > > Thanks. > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Dennis Long: dennisl1...@gmail.com
--- Begin Message --- --- End Message --- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Steve Stewart: stev...@cox.net
--- Begin Message --- --- End Message --- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] cookinginthed...@att.net
--- Begin Message --- --- End Message --- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] cookinginthedark-ow...@acbradio.org
--- Begin Message --- --- End Message --- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] From the website: how to contact administrators
--- Begin Message --- If you need to contact the owner of this list, Dale Campbell, please send a message to: cookinginthedark-ow...@acbradio.org or cookinginthed...@att.net List moderators: Steve Stewart: stev...@cox.net Dennis Long: dennisl1...@gmail.com Please include a FORWARDED list message with ALL HEADERS intact to make it easier to help you. --- End Message --- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Messages are still coming through as attachments
--- Begin Message --- They never used to. Please explain if this is a change, or if something has gone wrong with how your messages are coming out to the list. --- End Message --- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Why are all messages coming through as attachments
--- Begin Message --- I didn’t think that was allowed; they should be plain text or regular HTML. --- End Message --- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] About the latest messages coming through
--- Begin Message --- With subject line help with recipe please: they are coming through as a mime attachment. This is unusual. I don’t open attachments that I’m suspicious of. --- End Message --- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Parmesan squash rounds
I used both yellow and summer squash. This turned out really well. Sending in case, like my niece, you are saying the only thing you know to do with zucchini is make zucchini bread :-) 2 medium-sized yellow summer squash Garlic salt & freshly ground black pepper 1/2 cup freshly grated Parmesan cheese INSTRUCTIONS Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper. Wash and dry the squash, and then cut each one into 1/4-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash. Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately. I didn’t broil, and baked at 375, just extending the time a little. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chicken thighs Parmesan, the telegraph
This paper which I subscribe to sends a food newsletter every day, and this chicken recipe looked interesting. Given the metric measurements, with the help of Siri, I think Ken approximate what to use for a few of the measurements: Begin forwarded message: > Serves 4 to 6. If you are in a rush you can skip the marinating bit; just > omit the olive oil and add the chopped garlic to the breadcrumb mix instead. > > 10 good-sized chicken thighs, skinned and boned > 1½ tbsp olive oil > 4 cloves garlic, very finely chopped > 150g white bread (maybe close to a half a cup of breadcrumbs) > 15g parsley, finely chopped (Maybe like a tablespoon?) > 100g grated Parmesan (I think a quarter of a cup) > 3 large eggs, beaten > METHOD > Pierce the chicken all over with a sharp knife. Put in a shallow dish and rub > with the olive oil and garlic. Add pepper and cover with clingfilm. Put in > the fridge for a few hours if you have the time. If you don’t you can skip > this stage (see the introduction). > Preheat the oven to to 180C/170C fan*/gas mark 4. > Process the bread into crumbs and mix with the parsley, Parmesan and some > seasoning. Put this into one broad, flat dish, and the egg into another. > Lift the chicken out of the marinade. Season all over. Open each thigh out > flat, dip it into the egg and then into the crumbs. Roll each one up again – > not tightly, just to reshape it into a thigh – and place in a shallow > ovenproof dish. Sprinkle any leftover breadcrumb mix over on top and pour > over the remaining egg. > Bake the chicken in the oven for 45 minutes. The top should be golden and > the chicken cooked right through. Serve immediately with a green salad and > olive oil-roasted potatoes. > *Diana's conversion may differ slig > > > > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hope this is not out of line
I am not into micromanagement. Anything anyone doesn’t want to read, that’s what the delete key is for. It’s not like we have desserts listed every day. It’s going to get ridiculous if we have to know let’s say we can only post breakfast items one day a week, desserts maybe once or twice a month on a particular day, etc. Next it’ll be someone’s not gonna like it there too many recipes with avocado or cucumbers or tofu. It’s not my problem or anyone else’s problem with one particular person doesn’t like something. > On Sep 3, 2020, at 2:47 PM, Immigrant via Cookinginthedark > wrote: > > I don't see any problem with dessert recipes, they are just as good as any > recipe. My own definition of junk food is any food that claims to be > low-something - low-fat, low-cholesterol, etc., which means low-taste, and > therefore worth throwing into junk. As far as diabetes, although it is a > disease that results in high blood sugar, it is not caused by consuming > sugar. This group shares all types of recipes, no one can say members of the > group live by dessert alone. But slippery slope of regulating which kind of > recipes is more welcome is dangerous. > > -Original Message- > From: Cookinginthedark On Behalf Of > meward1954--- via Cookinginthedark > Sent: Thursday, September 3, 2020 2:31 PM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Hope this is not out of line > > I am wondering if we could have a dessert-free day once? Maybe even once a > week? > > > > I hope this is not too much out of line. But it's making me have sugar and > general junk food cravings just to look at all these desserts, and blind > person does not live by dessert alone, much as they might want to. > Although I do not have diabetes, blind people are much over-represented in > the diabetic population. > > > > So I'm not asking to stop with these wonderful desserts, just to calm it > down perhaps a little! > > > > Thanks. > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Next best thing to Robert Redford
I’m sure the recipe I made once is similar to this; it’s buried somewhere on cassette: Original recipe yields 8 servings 1 cup all-purpose flour ⅔ cup butter 365 Everyday Value® Unsalted Butter At Your Local Whole Foods Market LEARN MORE ADVERTISEMENT 1 cup chopped walnuts 1 (8 ounce) package cream cheese 1 cup white sugar : 2 (8 ounce) containers frozen whipped topping, thawed 1 (5.9 ounce) package instant chocolate pudding mix 1 (5.1 ounce) package instant vanilla pudding mix 3 cups milk ⅛ cup grated semisweet chocolate Step 1 Combine flour, butter, and chopped nuts. Press into the bottom of a 9 x 13 x 2 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes, or until golden brown. ADVERTISEMENT Step 2 Combine cream cheese, sugar, and 1 container of whipped topping until well mixed. Spread evenly over the cooled crust. Step 3 Mix pudding mixes and milk well until thick. Spread evenly over the cream cheese filling. Spread remaining container of whipped topping over the pudding layer. Sprinkle grated chocolate over the top. Step 4 Refrigerate for 6 to 8 hours before serving. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Sheet pan dinner question
For dinners such as the chicken one, exactly what size pan are we talking about? My cookie sheets are on the large side, even have a rim, but for the amount of chicken called for that would seem to take up the sheet on its own, never mind the vegetables and potatoes, and with getting out of the oven, could be a disaster! So, is the pan for these recipes more like a jelly roll pan? That has a little more depth than my cookie sheets, and is at least 12 by 15 inches. Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Shrinking Cake Mixes | CDKitchen.com
https://www.cdkitchen.com/cooking-tips/cake-mixes.html Thought would send, since I think some of the cake recipes that have been coming out lately require the older size. The webpage includes a cake mix calculator where you can enter the size box you have and then the size you need; you will then be told how much flour, at Cetera, is necessary. The crux is: If your box of mix is 16.5 ounces, add 6 tablespoons flour. If your box of mix is 15.25 ounces, add 11 tablespoons (1/2 cup flour plus 3 tablespoons) plus 1/4 teaspoon of baking powder. And, once you start to get over 3.25 ounces difference you are better off buying a second package of cake mix. If you use a loPackages of cake mix have shrunk in size so older recipes calling for an 18.25 ounce box may not work as well with the new packaging. This easy fix will take care of the difference. If your box of mix is 16.5 ounces, add 6 tablespoons flour. If your box of mix is 15.25 ounces, add 11 tablespoons (1/2 cup flour plus 3 tablespoons) plus 1/4 teaspoon of baking powder. And, once you start to get over 3.25 ounces difference you are better off buying a second package of cake mix. If you use a loPackages of cake mix have shrunk in size so older recipes calling for an 18.25 ounce box may not work as well with the new packaging. This easy fix will take care of the difference. If your box of mix is 16.5 ounces, add 6 tablespoons flour. If your box of mix is 15.25 ounces, add 11 tablespoons (1/2 cup flour plus 3 tablespoons) plus 1/4 teaspoon of baking powder. And, once you start to get over 3.25 ounces difference you are better off buying a second package of cake mix. If you use a loPackages of cake mix have shrunk in size so older recipes calling for an 18.25 ounce box may not work as well with the new packaging. This easy fix will take care of the difference. If your box of mix is 16.5 ounces, add 6 tablespoons flour. If your box of mix is 15.25 ounces, add 11 tablespoons (1/2 cup flour plus 3 tablespoons) plus 1/4 teaspoon of baking powder. And, once you start to get over 3.25 ounces difference you are better off buying a second package of cake mix. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Lock-lid saucepan
I got mine years ago from QVC. I think it’s 4 quarts. They called it a pasta pot. It has loop handles on either side, which are really nice. On Aug 23, 2020, at 8:22 PM, Regina Marie via Cookinginthedark wrote: Hi Debbie. I bought mine from Walmart. Check on https://www.walmart.com/search/?query=locking%20lid%20pasta%20pot With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Sunday, August 23, 2020 2:11 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: [CnD] Lock-lid saucepan When I was a teen, forty years ago, the AFB aids and appliances catalog sold a lock-lid saucepan. It was about six quarts and had a handle. What made it unique was the tiny holes along the top rim on the opposite side of the handle, around 5 of them. The lid locked in to place when you pressed down. Steam escaped out of those tiny holes. But the best part was when you cooked pasta, you could simply lock on that lid, take it to the sink and pour. No strainer was necessary. I'm really wanting one of these again. When I moved out and went to college, I let my dad keep mine because he used it every night. When my dad passed away, my mom who doesn't cook gave it to a thrift store. Anyone know where I can find such a pot? --Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] carrot cake
Will be interested in knowing how it turns out. Me, I’d be lucky to use half the walnuts; I’ve never seen that much in a carrot cake, and I’m not really a pineapple fan, but would maybe add a little more liquid to make up for no juice if I were using. On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark wrote: I usually use DH carrot cake mix. I like this recipe and will try it. The two cups walnuts is correct, and I would put at least that many. I will probably add dried, unsweetened coconut flakes. I will use the cardamom. Diane -Original Message- From: Cookinginthedark On Behalf Of Jody M via Cookinginthedark Sent: Sunday, August 23, 2020 8:07 AM To: cookinginthedark@acbradio.org Cc: Jody M <1973j...@gmail.com> Subject: Re: [CnD] carrot cake good morning, maybe I missed something. What is the temperature and how long do you bake this cake? Sent from my iPhone > On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark > wrote: > > This carrot cake recipe is from one of the Joanna Fluke mysteries. Is > the amount of walnuts correct? > 2 cups sugar > 3 eggs > ¾ cup vegetable oil (not canola or olive) > 1 tsp. vanilla > ¾ cup sour cream/yogurt > 2 tsp. baking soda > 2 tsp. cinnamon, or ½ tsp. cardamom & 1 1/2 Tsp. cinnamon > 20 oz. crushed pineapple & juice > Question:2 cups chopped walnuts > 2 ½ cups flour > 2 cups packed grated carrots > Wendy > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Microwave corn on the cob
Remove the husk, rat ear in damp paper towel, and microwave on high for 3 to 4 minutes depending on how much crunch you like in your corn. I read about this years ago in a magazine; beats messing with all that boiling water. Two ears come out good if microwaved for five minutes, individually wrapped. I believe the same source said to use plain rather than printed paper towels, since the printed ones might not interact well with the microwave. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question About Types Of Mustard
Colemans is English mustard, really packs a punch! Haven’t seen it in dry form, so imagine that a little bit would go along way, given how the non-dry form is :-) On Aug 10, 2020, at 9:29 AM, Lisa Belville via Cookinginthedark wrote: Marie. Yes, I get that, but the only kind my store carries is by Coleman and it's about seven bucks for a 4 oz. container.?? The store's brand of ground mustard is much smaller, but only around $1.25. I'm guessing that the more expensive dry mustard is a courser grind than ground mustard.?? I've used ground mustard before, and it's a very fine powder. I usually try to stick to a recipe the first time I make it, but honestly, I probably won't use dry mustard in another recipe for quite a while, so I cant' really justify spending that much for something I'll only use once. > On 8/10/2020 8:14 AM, Marie Rudys via Cookinginthedark wrote: > Dry mustard is not the same as Dijon mustard. Dry mustard, the one I got > from Amazon, comes in a square metal container. I cannot remember the > brand off the top of my head. Some of my recipes call for dry mustard, and > because a previous home worker did not know what it is, I had to shop for > it on Amazon to get exactly what I wanted. > > I don't think you can substitute Dijon (wet mustard) for dry. There is a > difference, but I don't know how to explain it. Sorry. > > Marie > > > On Mon, Aug 10, 2020 at 4:59 AM Lisa Belville via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > >> Hi, all. >> >> >> I'm making a dill vinaigrette that calls for dry mustard. >> >> >> I've heard of ground mustard, and I have Dijon mustard. The one dry >> mustard I've found at my local grocery store is in a 4 oz. jar. I >> thought ground mustard was the same thing as dry, but apparently not. >> >> >> Is there a huge difference? could I just use ground mustard instead? >> It's cheaper by several dollars. >> >> >> TIA for the help. >> >> >> Lisa >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] About the canned cinnamon rolls
Writing because an earlier message talked about canned biscuits: a friend gave me a can. I really wasn’t sure about them, given that when I had been at someone’s house years ago, they were over baked, and I wasn’t impressed. I read the directions, and read on the Internet that if you put half of the frosting on right when they come out of the oven, that it gets into all the nooks and crannies, and then if you put the rest of the frosting on, the whole effect makes it so that they stay moist. So, I did that, along with using real butter in greasing the pan, sprinkled a little cinnamon an sugar on the pan, and baked the rolls at 3:50 instead of 400 for 20 minutes instead of the 15 or so called for. They came out being the next best thing to a Cinnabon! I was wowed! It’s probably a good thing that the nearest Cinnabon is I’d say a half hour from me, meaning I don’t get to go to one since when I have flown, my flights haven’t been near the airport Cinnabon like they were before. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] carrot cake
This does sound good. I like that it doesn’t have as much oil is some recipes do. Carrot cake as forgiving: I’m not really into pineapple, so would do without that and maybe half the nuts, because two cups for me is two much. > On Jun 14, 2020, at 8:15 PM, Wendy via Cookinginthedark > wrote: > > This carrot cake recipe is from one of the Joanna Fluke mysteries. Is the > amount of walnuts correct? > 2 cups sugar > 3 eggs > ¾ cup vegetable oil (not canola or olive) > 1 tsp. vanilla > ¾ cup sour cream/yogurt > 2 tsp. baking soda > 2 tsp. cinnamon, or ½ tsp. cardamom & 1 1/2 > Tsp. cinnamon > 20 oz. crushed pineapple & juice > Question:2 cups chopped walnuts > 2 ½ cups flour > 2 cups packed grated carrots > Wendy > > ___ > 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] Easy Cheesy Zucchini Gratin
Sounds good, minus the xanthan gum. I’m sure these days the stores are having a real run on that/joking. Would rather use cornstarch or flour as a thickening agent, which is what I read xanthan gum is. On May 6, 2020, at 10:48 AM, Jennifer Thompson via Cookinginthedark wrote: Easy Cheesy Zucchini Gratin Author: Mellissa Sevigny Prep Time: 10 minutes Cook Time: 46 minutes Total Time: 56 minutes Yield: 9 servings Category: Low Carb Side Dish Cuisine: American ingredients 4 cups sliced raw zucchini 1 small onion, peeled and sliced thin salt and pepper to taste 1 1/2 cups shredded pepper jack cheese 2 Tbsp butter 1/2 tsp garlic powder 1/2 cup heavy whipping cream 1/4 teaspoon xanthan gum instructions 1. Preheat oven to 375 degrees (F). 2. Grease a 9×9 or equivalent oven proof pan. 3. Overlap 1/3 of the zucchini and onion slices in the pan, then season with salt and pepper and sprinkle with 1/2 cup of shredded cheese. 4. Repeat two more times until you have three layers and have used up all of the zucchini, onions, and shredded cheese. 5. Combine the garlic powder, butter, heavy cream, and xanthan gum in a microwave safe dish. Heat for one minute or until the butter has melted. Whisk until smooth. 6. Gently pour the butter and cream mixture over the zucchini layers. 7. Bake at 375 degrees (F) for about 45 minutes, or until the liquid has thickened and the top is golden brown. Serve warm. ___ 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] QUAKER OAT BRAN MUFFINS
I like the all bran recipe that’s on the box from Kellogg’s I think 425° is way too much for a muffin; I always do them at 350. > On Apr 14, 2020, at 8:53 PM, Marilyn Pennington via Cookinginthedark > wrote: > > QUAKER OAT BRAN MUFFINS > > Breads > > 2 c. Quaker oat bran cereal (high fiber hot cereal) > > 1/4 c. firmly packed brown sugar > > 2 tsp. baking powder > > 1/2 tsp. salt (optional) > > 1 c. skim milk or 2% low fat > > 2 egg whites, slightly beaten > > 1/4 c. honey > > 2 tbsp. vegetable oil > > > > Heat oven to 425 degrees. Line 12 muffin cups with paper cups or spray > bottoms only with vegetable oil cooking spray. Combine dry ingredients. Add > milk, > > egg whites, honey, and oil. Mix just until dry ingredients are moistened. > Fill muffin pans almost full. Bake 12-16 minutes or until golden brown. > > > > VARIATIONS: Add to the batter any of the following: 1/4 cup raisins, 1/4 cup > chopped nuts, 1/2 cup mashed bananas and 1/4 cup nuts, 1/2 cup fresh or > frozen > > blueberries, 1/2 cup chopped apple and 4 teaspoons cinnamon and 1/4 cup > nuts. > > > > : > > > > ___ > 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] Baked Parmesan Sour Cream Chicken
The discussion was caused by how it says to bake the chicken on a cookie sheet, which generated some debate. I myself have nice big cookie sheets that I’d say have around a 1/2 inch high rim; I’ve baked chicken on them with no problem. Below is the recipe: Baked Sour Cream Parmesan Chicken 1 pound skinless, boneless chicken breast halves 6 ounces sour cream 1/4 cup shredded Parmesan cheese 1 clove garlic, pressed 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup dry Italian breadcrumbs Preheat oven to 350 degrees F. Wipe the chicken dry and place the chicken in a single layer in a greased 9x13-inch baking dish. Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper until smooth. Spread the mixture evenly over the chicken. Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the crumbs lightly with olive oil or nonstick cooking spray. Bake at 350 degrees F for 25-30 minutes or until chicken tests done and the breadcrumbs are golden brown. > On Mar 10, 2020, at 9:51 PM, Reinhard Stebner via Cookinginthedark > wrote: > > I just joined this conversation, how does the pan affect this chicken recipe? > Where is that recipe anyhow? > > Sent from my iPhone > >> On Mar 10, 2020, at 9:33 PM, Jan via Cookinginthedark >> wrote: >> >> I have a roasting pan. It's over forty years old. I liked it when I used it. >> I used it when I was married. But I don't bake or roast large amounts of >> meat any more. Usually enough for one or two meals. so the roasting pan is >> way too big. And too heavy to lift now that I'm older. >> >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On >> Behalf Of Jeanne Donovan via Cookinginthedark >> Sent: Tuesday, March 10, 2020 12:40 PM >> To: cookinginthedark@acbradio.org >> Cc: Jeanne Donovan >> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken >> >> Doesn't anybody use roasting pans made for the purpose of roasting meat. >> Mine is 20 years old and I love it. It has handles on each side for grabbing >> and the lid has a small vent that you can slide open or closed. Mine is big >> enough for a whole chicken and veggies around it. The sides are about 3 or 4 >> inches high. >> Jeanne D. >> >> -Original Message- >> From: Cookinginthedark On Behalf Of >> Jan via Cookinginthedark >> Sent: Monday, March 9, 2020 9:52 PM >> To: cookinginthedark@acbradio.org >> Cc: Jan >> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken >> >> that would work, but a lot of cleanup that way. >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On >> Behalf Of Jennifer Thompson via Cookinginthedark >> Sent: Monday, March 09, 2020 5:24 PM >> To: cookinginthedark@acbradio.org >> Cc: Jennifer Thompson >> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken >> >> This makes sense. >> What about using a broiler pan? >> This way the juice goes in the holes and goes in the bottom pan. >> >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On >> Behalf Of Linda S via Cookinginthedark >> Sent: Monday, March 9, 2020 2:53 PM >> To: cookinginthedark@acbradio.org >> Cc: Linda S >> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken >> >> I agree; personally, I would rather be safe than sorry and would use a >> deeper pan. >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On >> Behalf Of Immigrant via Cookinginthedark >> Sent: Monday, March 9, 2020 10:28 AM >> To: cookinginthedark@acbradio.org >> Cc: Immigrant >> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken >> >> Just my own preference: I would not bake any meat on a cookie sheet, and it >> has nothing to do with whether sour cream is one of the ingredients. I would >> run a risk of meat juices messing up the oven when I am taking that cookie >> sheet out, all it would take is a slightest tilt. >> >> -Original Message- >> From: Cookinginthedark On Behalf Of >> Cindy Simpson via Cookinginthedark >> Sent: Monday, March 9, 2020 3:55 AM >> To: cookinginthedark@acbradio.org >> Cc: Cindy Simpson >> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken >> >> I'm really interested in cooking this, but can you accomplish the same thing >> on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk >> of juices going everywhere? I bake chicken on my cookie sheet all the time, >> but never with sour cream on it. Would anything bad happen if I did this >> same recipe on a cookie sheet? >> Thank you >> Cindy >> >> >>> On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < >>> cookinginthedark@acbradio.org> wrote: >>> >>> Baked Sour Cream Parmesan Chicken >>> >>> 1 pound skinless, boneless chicken breast halves >>> 6 ounces sour cream >>> 1/4 cup shredded Parmesan cheese >>> 1 clove garlic, pressed >>> 1/2 teaspoon paprika >>> 1
[CnD] Cooking steak on the George foreman
Possible resend, but this didn’t come back to me: In the past I would’ve told you I do consistently better with hamburgers then with steak. However, for Christmas someone gave me schwans filet mignon. Since there directions weren’t for the George Foreman, I looked up online, and found in one place where they recommended to butterfly the Stake, (You cut through the middle along the side, so that there is a top and a bottom, but is still attached), and put seasoning in the middle, which you are using for the top and bottom; I put on some olive oil first, and then press in my garlic and seasoning blend, heat up the George foreman for five minutes, and then Cook the steak for 7 to 8 minutes. This last time I had thought my timer was set properly, but it wasn’t, which thankfully I discovered, so I estimated how long it had been on there, and then went according to the smell, and it still turned out. You cook the steak from the thawed state, not frozen, and let the meat rest on a plate at least 10 minutes so that it doesn’t lose the juices. My grill is the small one, without the temperature control. And yes, it really helps with cleaning to immediately, after unplugging the grill, put a wet paper towel in and close the lead. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cooking steak on the George foreman
In the past I would’ve told you I do consistently better with hamburgers then with steak. However, for Christmas someone gave me schwans filet mignon. Since there directions weren’t for the George Foreman, I looked up online, and found in one place where they recommended to butterfly the Stake, (You cut through the middle along the side, so that there is a top and a bottom, but is still attached), and put seasoning in the middle, which you are using for the top and bottom; I put on some olive oil first, and then press in my garlic and seasoning blend, heat up the George foreman for five minutes, and then Cook the steak for 7 to 8 minutes. This last time I had thought my timer was set properly, but it wasn’t, which thankfully I discovered, so I estimated how long it had been on there, and then went according to the smell, and it still turned out. You cook the steak from the thawed state, not frozen, and let the meat rest on a plate at least 10 minutes so that it doesn’t lose the juices. My grill is the small one, without the temperature control. And yes, it really helps with cleaning to immediately, after unplugging the grill, put a wet paper towel in and close the lead. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] za tar herb
Pita bread is good sprinkled with this and olive oil, then toasted in the oven. I believe one of my friends used it for baking chicken. On Jan 29, 2020, at 2:19 PM, diane.fann7--- via Cookinginthedark wrote: I have zaatar. Haven't used it in any recipes, but, often sprinkle it into eggs or soups. I have also seen sumac described as having a bitter cherry flavor. Thanks for reminding me. Next time I order from somewhere that has it, I'll get some to try. Diane -Original Message- From: Cookinginthedark On Behalf Of Jeanne Donovan via Cookinginthedark Sent: Wednesday, January 29, 2020 1:43 PM To: cookinginthedark@acbradio.org Cc: Jeanne Donovan Subject: [CnD] za tar herb Has any one used Za Tar in any recipes? Also, someone gave me some Sumac, which seems to have a sort of lemony vibe. Has anyone got a recipe using it? Jeanne D. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] A thank you letter.
I love garlic too :-) For measuring out rice and macaroni servings, I use a quarter of a cup, and try not to go beyond more than a half of a cup for a serving. Leftovers you can put in a container and freeze; I like leftovers. For things that come in a bag, especially since I only have the freezer above the refrigerator area, I remove from the big bag, individually wrap in either wax paper or plastic wrap, then put these in quart size freezer bags, say four or five in a bag, and then can take one portion at a time from these bags. It makes good use of your freezer space. > On Jan 20, 2020, at 10:51 PM, Jude DaShiell via Cookinginthedark > wrote: > > Make sure your friends also eat garlic then no problem. > >> On Mon, 20 Jan 2020, Ron Kolesar via Cookinginthedark wrote: >> >> Date: Mon, 20 Jan 2020 20:58:29 >> From: Ron Kolesar via Cookinginthedark >> To: Cooking In The Dark >> Cc: Ron Kolesar >> Subject: [CnD] A thank you letter. >> >> Just wanted to say thanks from a bachelor cook for the advice on cooking >> lasagna noodles a little easier and the tip on garlic. >> I love lasagna and Italian cooking. >> Which is easier? >> Making the layers of lasagna noodles or rolling them up for lasagna roll ups? >> You never can have enough garlic. >> But for some weird reason, to much garlic and you lose friends. SMILES. >> Will have to try the pre cooked noodles the next time with the awesome >> talking >> toaster oven >> any advice on doing a small roast with those awesome baby potatoes and baby >> carrots as well?. >> One question to my fellow blind cooks. >> Is there a easy step by step recipe for making a easy mac and cheese? >> I really enjoy the c shaped noodles, but found out that the craft box makes >> enough for two servings. >> Would love a recipe for any Italian dish my fellow blind cooks would love to >> share for me to practice on. >> I'm already a subscriber to our cooking in the dark podcasts. >> Can most of it be made and or melted in the microwave to cut down on dirtying >> pots and or pans? >> Would love to learn how to make it instead of having my care attendant make >> it >> for me all of the time. >> I do most of all of my own cooking as a fellow blind cook, unless it comes to >> keeping track of those portions. >> We all need to watch our portions to keep a low waste line. SMILES. >> May I ask my fellow blind cooks how they do that without vision? >> Now for a thank you present for answering all of my questions. >> I love the grand biscuits. >> Instead of getting them in their cans, I've found them easier from Sam's Club >> in a huge zip lock bag. >> The only thing you still have to watch out for is when they freeze, they >> stick >> together. >> Would love a tip on attempting to keep them separated while still in their >> bag. >> I guess everything in life has it's good points as well as their bad points. >> SMILES. >> Many thanks for the help and the advice. >> Ron KR3DOG who's always ready to learn something new. >> In the good old days of Morse code Shorthand, 73's AKA Best Regards and or >> Best Whishes,From >> Ron Kolesar >> Volunteer Certified Licensed Emergency Communications Station >> And >> Volunteer Certified Licensed Ham Radio Station >> With the Call Sign of KR3DOG ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> > > -- > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Grocery delivery services
1-800-246-7822 T > On Dec 29, 2019, at 5:12 PM, Deborah Barnes via Cookinginthedark > wrote: > > Hi, > > Does anyone have the number for Instacart? > > Thanks, > > Deb B. > > -Original Message- > From: Cookinginthedark On Behalf Of > Immigrant via Cookinginthedark > Sent: Sunday, December 29, 2019 2:03 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: Re: [CnD] Grocery delivery services > > Again, I am not sure if the delivery minimum for Peapod differs from area to > area, but here, it is $60. The delivery fee is $9.95 if your order is from > $60 to $100, and after $100, it is decreased to $6.95. The delivery fee is > waved if you join PodPass, their subscription service. Occasionally, you get > promotional coupons for waved delivery fee if you buy $100 or more worth of > groceries. > > -Original Message- > From: Cookinginthedark On Behalf Of > Kathy Brandt via Cookinginthedark > Sent: Sunday, December 29, 2019 1:22 PM > To: cookinginthedark@acbradio.org > Cc: Kathy Brandt > Subject: Re: [CnD] Grocery delivery services > > To clarify some things: to my understanding, you get free delivery with > Peapod if you order $100 worth. Before that, the minimum order is $69, on > which there would be a delivery fee, but for me that is lower then the cost > of a round-trip, so would be worth it. > > With Instacart, you can join Instacart express, which saves you on the > service and delivery fees each time, and which is a good option if you feel > you would be shopping often enough to justify the $99 membership fee. You are > not obligated to join Instacart express. It’s nice that their minimum order > is $35. The two week free trial is for if you want to decide if you wish to > join the express membership. Their phone representatives i’ve been very good > when problems have come up. From what little I have seen of Shipt, it seems > you can’t shop without joining their program that’s like Instacart express. I > didn’t do it because they weren’t offering anything different than Instacart > in the way of stores. > > > >> On Dec 29, 2019, at 1:02 PM, Kimberly McCarty via Cookinginthedark >> wrote: >> >> Yeah I have a friend who uses it as well and loves the service. He’s blind >> with his sighted wife and likes being able to order groceries from his own >> home. The nice thing is they bring the groceries right to you and put them >> inside. They even text you along the way if they should run into any issues >> or if you wanted any substitutions. The shoppers are friendly. Hey I would >> suggest give them a try for a month I believe they have a trial at least for >> two weeks for you to try out. >> >> Kimberly >> >>> On Dec 28, 2019, at 5:04 PM, Lou Kolb via Cookinginthedark >>> wrote: >>> >>> Forgive me if this is off-topic, but it does involve food and >>> procuring ingredients. Does anyone on the list use Instacart, the >>> grocery shopping and delivery service? Usually, my sighted wife puts >>> in the order and, when it comes, I put it away. But there are times >>> when it's better for me to be able to compile and submit the order as >>> well. I'm wondering if the Ios app is more accessible than the >>> website and a PC. If you want to respond off-list, my email is: >>> louk...@gmail.com >>> >>> Thanks much. Lou >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Grocery delivery services
To clarify some things: to my understanding, you get free delivery with Peapod if you order $100 worth. Before that, the minimum order is $69, on which there would be a delivery fee, but for me that is lower then the cost of a round-trip, so would be worth it. With Instacart, you can join Instacart express, which saves you on the service and delivery fees each time, and which is a good option if you feel you would be shopping often enough to justify the $99 membership fee. You are not obligated to join Instacart express. It’s nice that their minimum order is $35. The two week free trial is for if you want to decide if you wish to join the express membership. Their phone representatives i’ve been very good when problems have come up. From what little I have seen of Shipt, it seems you can’t shop without joining their program that’s like Instacart express. I didn’t do it because they weren’t offering anything different than Instacart in the way of stores. > On Dec 29, 2019, at 1:02 PM, Kimberly McCarty via Cookinginthedark > wrote: > > Yeah I have a friend who uses it as well and loves the service. He’s blind > with his sighted wife and likes being able to order groceries from his own > home. The nice thing is they bring the groceries right to you and put them > inside. They even text you along the way if they should run into any issues > or if you wanted any substitutions. The shoppers are friendly. Hey I would > suggest give them a try for a month I believe they have a trial at least for > two weeks for you to try out. > > Kimberly > >> On Dec 28, 2019, at 5:04 PM, Lou Kolb via Cookinginthedark >> wrote: >> >> Forgive me if this is off-topic, but it does involve food and >> procuring ingredients. Does anyone on the list use Instacart, the >> grocery shopping and delivery service? Usually, my sighted wife puts >> in the order and, when it comes, I put it away. But there are times >> when it's better for me to be able to compile and submit the order as >> well. I'm wondering if the Ios app is more accessible than the website >> and a PC. If you want to respond off-list, my email is: >> louk...@gmail.com >> >> Thanks much. Lou >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Found an interesting catalog
http://www.signaturescatalog.com/category/kitchen.do Every day I get an email preview of what mail is coming from the post office, and in today’ was that scanned image with accompanying link, which I had a look through: interesting items in various categories, but went to the kitchen one, where could’ve been really tempted, because of some quite useful items at good prices. Just thought I would share. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] U.S. RICE FEDERATION TIPS ON COOKING RICE
There was nothing in your message > On Jan 10, 2019, at 1:33 PM, Marilyn Pennington via Cookinginthedark > wrote: > > > > ___ > 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] Peanut Butter Cup Dump Cake Recipe
No eggs? This wouldn’t be a dump cake I suppose, but for me, I would add four eggs, and leave out the pretzels. > On Jun 3, 2018, at 10:26 AM, Marilyn Pennington via Cookinginthedark > wrote: > > Peanut Butter Cup Dump Cake Recipe > > > > *Prep 15 min > *Total1 hr 5 min > *Servings12 > > A favorite sweet-and-salty combination of chocolate, peanut butter and > pretzels makes this super easy one-bowl cake a winner. With just six > ingredients > > > > > Ingredients > > 1 box, (3.9 oz) Jell-O chocolate-flavor instant pudding & pie filling mix > > > 1 1/2cups milk > > 1 box Betty Crocker Super Moist chocolate fudge cake mix > > 1/2cup semisweet chocolate chips > > 1cup Reese's Peanut Butter Cups minis (from 8-oz bag), halved > > 1/2cup coarsely crushed pretzel twists (about 14 pretzels) > > > > · 1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. > > · 2. In large bowl, beat dry pudding mix and milk with whisk 2 minutes. > Stir in cake mix until well blended. Spread batter evenly in bottom of pan. > Sprinkle chocolate chips over top. > > · 3. Bake 28 to 32 minutes or until toothpick inserted in center of cake > comes out almost clean. Top with remaining ingredients. Let stand 15 > minutes. Use large spoon for serving. Store covered in airtight container at > room temperature. > > Expert Tips > > *For extra indulgence, serve with vanilla ice cream! > *Try dark chocolate chips instead of semisweet chips for even more > decadence! > > Nutrition Information > > Nutrition Facts > > Serving Size: 1 Serving > > Calories > > 310 > > Calories from Fat > > 80 > > % Daily Value > > Total Fat > > 9g > > 13% > > Saturated Fat > > 5g > > 24% > > Trans Fat > > 0g > > > > Cholesterol > > 0mg > > 0% > > Sodium > > 530mg > > 22% > > Potassium > > 160mg > > 5% > > Total Carbohydrate > > 54g > > 18% > > Dietary Fiber > > 2g > > 8% > > Sugars > > 35g > > > > Protein > > 4g > > > > % Daily Value*: > > Vitamin A > > 0% > > 0% > > Vitamin C > > 0% > > 0% > > Calcium > > 10% > > 10% > > Iron > > 10% > > 10% > > Exchanges: > > 1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 > Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 > Fat; > > Carbohydrate Choice > > 3 1/2 > > *Percent Daily Values are based on a 2,000 calorie diet. > > *Trademarks referred to herein are the properties of their respective > owners. > > · > > > > ___ > 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] THREE BASIC CAKE RECIPES
>From the amount of flour in these, they look like they would go well in a 10 >cup bunt pan, or a 9 x 13, or to round pans, eight or 9 inch. The 8 inch >square pans should work too. I had read once that an 8-inch cake pan would do >for a recipe calling for one and a half cups flour. > On Apr 24, 2018, at 9:09 PM, Marilyn Pennington via Cookinginthedark > wrote: > > > > THREE BASIC CAKE RECIPES > > > > > EGGLESS CAKE: > > 1 1/2 cups sugar > 1/2 cup butter or shortening > 2 cups milk > 1 teaspoon vanilla or 1 tablespoon rum > 3 1/2 cups flour > 3 teaspoons baking powder > 1/4 teaspoon salt > > ONE-EGG CAKE: > > 1 1/2 cups sugar > 1/2 cup butter or shortening > 1 cup milk > 1 egg > 3 1/4 cups flour > 3 teaspoons baking powder > pinch of salt > 1 teaspoon vanilla > > ONE-TWO-THREE-FOUR CAKE: > > 1 cup butter > 1 cup milk > 2 cups sugar > 2 teaspoons baking powder > 3 cups flour > 4 eggs > > For any of the three cakes, combine all ingredients and bake in a well > buttered pan in a preheated 350°F degree oven until cake tests done, about > 30-35 mi > > > > utes. > > Use these simple, basic cake recipes as the foundation of many weeknight > desserts, sliced into layered puddings or topped with fruits and ice cream. > > > > > > ___ > 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] Yellow cake mix from scratch was Re: Pumpkin Dump Cake
It is good to have these from scratch recipes, because these days you can be jipped on the size of the mixes: you used to be able to count on them being 18.5 ounces, but now you can see them at 17 ounces or even a little below! To make the crumb seem more like it’s from a mix, even though they say you don’t have to, since I’m using all purpose flour here, I sift the flour, either using a pastry blender, two knives, or even through my fingers. It produces a finer texture. Thanks for the yellow cake recipes. > On Apr 8, 2018, at 11:18 AM, Penny Reeder via Cookinginthedark > wrote: > > Hi Reinhart, Here you go: >YELLOW LAYER CAKE > > Better than a box - almost as easy! > > 1.Sift together the following dry ingredients, and set aside: >2 cups cake flour; >1 1/2 tsp. baking powder; >1/2 tsp. salt; > > 2.Cream together 1/2 cup (1 stick) sweet butter and 1 cup sugar. > When light and fluffy - after about 5 minutes - stir in 1 tsp. vanilla > extract and 1/4 tsp. lemon extract. > 3.Beat in 3 large eggs, one at a time. > > 4.Measure 3/4 cup plus 1 Tbsp. sweet milk, add milk and dry > ingredients alternately to creamed mixture, beginning and ending with > dry ingredients. > > 5.Divide batter between two, buttered and lightly floured, 8" round > layer pans. Bake at 375( for 25 minutes - cake will spring back when > touched lightly. > > > Here's another basic recipe with variations: > Definition list of 8 items > 2 1/4 cups all-purpose flour > 1 1/2 cups granulated sugar > 3 1/2 teaspoons baking powder > 1 teaspoon salt > 1 1/4 cups milk > 1/2 cup vegetable shortening > 1 teaspoon vanilla extract > 3 large eggs > list end > List of 4 items > 1. Preheat oven to 350*F (175*C). Grease and lightly flour a 13 x 9 x 2-inch > baking pan > (or, two 9 x 1 1/2-inch round pans, or three 8 x 1 1/2-inch round pans). Set > aside. > 2. In a large > mixing bowl > combine the flour, sugar, baking powder and salt, mixing well. Add the milk, > shortening and vanilla and beat with an electric mixer on medium to > medium-high > speed for 2 minutes, scraping sides of bowl as needed. Add the eggs and > continue beating an additional 2 minutes. Pour batter into prepared pan(s). > 3. Bake the 13 x 9 x 2-inch > cake > for 40 to 45 minutes (or the 9-inch cakes for 30 to 35 minutes; the 8-inch > cakes for 20 to 25 minutes), or until a wooden pick inserted near center of > cake > comes out clean, or until cake springs back when touched lightly in the > center. > 4. Cool the 13 x 9 x 2-inch cake on a wire rack. (Cool the 9 or 8-inch cakes > on wire racks for 10 minutes; remove from pans and cool completely on wire > racks.) Frost as desired. > list end > > Makes 12 to 16 servings. > > Variations: > > For Marble Cake: Pour half of the prepared cake batter into another bowl. > Mix 2 ounces unsweetened chocolate, melted and cooled, 1 tablespoon sugar, 2 > tablespoon > warm water and 1/4 teaspoon > baking > soda. Stir into one bowl of cake batter. Spoon light and dark batters > alternately into prepare cake pan(s). Using a thin spatula, cut through > batter several > times (without touching bottom of pan) for a marbled effect. Bake as > directed above. > > For Cupcakes: Line 36 medium muffin cups with paper baking cups. Fill cups > about one-half full. Bake 20 minutes or until tested done. Cool in pan for 5 > to 10 minutes on wire rack; remove and cool completely. Frost as desired. > Makes 36 cupcakes. > > ?? > > > > > > > > One more: This is a cake mix. It makes enough for only one cake, but > the advantage is you can whip up the mix one un-busy day, store it in > the freezer, and then whip up your cake or cupcakes when the dessert > emergency strikes!) > DIY: Homemade Yellow Cake Batter Mix > Yield: 5 cups cake mix > Prep Time: 10 minutes > 2 cups granulated sugar > 2 3/4 cups plus 1 tablespoon all-purpose flour and 3 tablespoons > cornstarch (or you can use 1-1/2 cups each unbleached flour and cake > flour) > 1/2 cup nonfat dry milk powder > 1 tablespoon baking powder > 1 teaspoon salt > 1 cup unsalted butter, cut in 1/2-inch cubes and cold > 1 tablespoon vanilla extract > 1. In the bowl of a food processor, combine the sugar, both flours, milk > powder, > baking powder and salt. Process for 15 seconds. Add the pieces of > butter and lightly > toss with a fork so they are coated with the flour mixture. Sprinkle the > vanilla > over the top. Pulse until the mixture is fine and crumbly, about 10 > one-second pulses. > Use immediately or store in an airtight bag or container in the > freezer for up to > 2 months. > > To make the cake, adjust an oven rack to the middle position and > preheat the oven > to 350 degrees. Grease and flour your pan of choice > With an electric mixer, beat the prepared cake mix, 1 1/4 cups warm > water and 2 large > room-temperature eggs until the mixture is smooth, about 2 minutes. > Scrape the batter > into the prepared cake pan(s) and bake until a toothpick inserted in > th
[CnD] Cherry chocolate cake
The organizers of a George Washington birthday dinner I attended asked for this kind of cake to be prepared. The recipes for cherry cake inspired me to look to see if I could find one that might be like what I had. I was a little bit dubious about this combination, but it exceeded my expectations: Chocolate Cake: Unsalted butter, for greasing 1 1/2 cups granulated sugar 1 1/2 cups all-purpose flour 1/2 cup cocoa powder (it doesn't seem to make a difference if you use natural or Dutch-process), sift if lumpy 1 1/4 teaspoons baking soda 3/4 teaspoon salt 1 large egg 1 egg white 3/4 cup buttermilk 1/3 cup vegetable oil 1 teaspoon vanilla extract 1/2 cup hot coffee 1/4 cup rum or brandy (if you opt out of the booze then use more coffee) Cherry Filling and Topping: 3 cups fresh or frozen sweet dark cherries, pitted (if you are using fresh cherries you will need to add 1/4 cup water) 2 tablespoons kirschwasser or brandy 1/4 cup sugar 1 tablespoon cornstarch Whipped Cream: 2 cups whipping cream 1/4 cup powdered sugar 1 teaspoon vanilla extract Directions For the cake: Preheat oven to 350 degrees F and prepare two 9-inch round cake pans with parchment paper and butter. Combine the sugar, flour, baking soda and salt together in a large bowl and whisk until combined, set aside. Whisk together, eggs, buttermilk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk until smooth. Slowly add the hot coffee and rum to the batter and whisk until totally blended and smooth, about 2 minutes. The batter will be quite runny. Divide the batter into the prepared pans and bake for about 25 minutes or until set when tested with a toothpick. Cool completely. For the cherry filling and topping: Place the cherries and kirsch in a saucepot. Whisk together the sugar and cornstarch in a small bowl and then add to the cherries. Add the sugar mixture to the cherries and cook over low heat until the cherries come to a boil and the liquid thickens and is transparent, about 10 minutes. If you are using fresh cherries, you will want to cook them until the fruit is slightly tender. Transfer to a bowl and cool to room temperature. To assemble the cake: Whip the cream, powdered sugar and vanilla to stiff peaks. Place one layer of the cake on a serving platter. Spread half of the whipped cream over the top. Distribute half the cherries over the cream. Repeat with the next layers of cake, cream and cherries. Serve immediately or place it in the refrigerator. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] C n D: QUICK PISTACHIO JELLO SALAD
QUICK PISTACHIO JELLO SALAD 1 pkg. pistachio dry pudding mix 1 can pineapple or fruit cocktail, drained 1 (8 oz.) frozen whipped cream 1 pkg. marshmallow miniature Cottage cheese if desired Mix above ingredients together; chill and serve. __ NOD32 2320 (20070609) Information __ This message was checked by NOD32 antivirus system. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pistachio Nut Bundt Cake
Pistachio Nut Bundt Cake 1 (18.25 ounce) package yellow cake mix 2 (3.4 ounce) packages instant pistachio pudding mix 1 cup sour cream 1/2 cup vegetable oil 4 eggs 1/2 cup packed brown sugar 1/2 cup chopped walnuts 1 teaspoon ground cinnamon 1/4 cup confectioners' sugar for dusting Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter. Bake for 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with confectioners' sugar Makes 12 servings a great site with great recipes http://dmoz.org/Home/Cooking/Nuts_and_Seeds/Pistachios/ Recipes from Lanier Publishing South Woodstock, Vermont. -- Rec.food.recipes is moderated by Patricia Hill at reci...@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] EASY PISTACHIO NUT BREAD OR CAKE
EASY PISTACHIO NUT BREAD OR CAKE Batter: 1 box yellow cake mix 1 box pistachio nut pudding mix (instant) 4 eggs 8 oz sour cream 1/4 cup oil 1/4 cup water Nut Mix: 1 cup sugar 1 cup chopped walnuts 1 tsp cinnamon Grease and flour two regular size bread pans or one bundt cake pan. Mix batter mixture with a mixer and set aside. Mix nut mixture and set aside. In pan, layer batter mixture, nut mixture, batter mixture and then nut mixture on top. Bread pans will be about 3/4 full each before baking. Bake at 350 degrees for 45-50 minutes. Check with knife to make sure completely cooked. Let fully cool before removing from pans. Note: When making it as a bundt cake, cream cheese frosting is excellent on top. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Snickerdoodle bread tip needed
I have had good experiences with silicone bakeware. You were able to peel the sides back a little bit to help get your cake, etc., out. Of course, you grease it. As for non-stick pan‘s, I have heard that if you use Pam on them, that it gums up the non-stick, so, I just use vegetable oil and a little flour. > On Feb 27, 2018, at 3:06 PM, Lisa Belville via Cookinginthedark > wrote: > > Hi, Sharon. > > > You could try Silicone bakeware. My mom was having difficulty with something > similar; it was a pecan roll using a tube of biscuits and caramel icing. She > tried it with a metal Bunt pan and she had to throw even the pan away because > the dough was baked on. I lent her my silicone Bunt pan and the dessert > turned out perfectly and didn't stick at all. > > > You can find silicone loaf pans at Amazon and probably most brick and mortar > stores. It's reasonably priced and works great in the oven or a microwave. > > > HTH > > > Lisa > > > >> On 2/24/2018 1:40 PM, sharon howerton via Cookinginthedark wrote: >> I am hoping that I can get some ideas. I love this bread as did my >> daughter-in-law and grandkids. Even my son who is not a sweet eater ate >> some. The first time I made it, the bread stuck; the one I made last night >> stuck so badly that the loaves ended up falling apart. I put Pam and butter >> in my lmetal oaf pans. >> I have made these kinds of breads for years with no problems. The >> difference, I think, is the cinnamon chips. A friend with whom I shopped >> today told me about Pam for baking which I bought. She said it is cooking >> spray with flour in it. I am happy to try it but not sure even this would be >> successful. >> Any ideas would be appreciated. >> Sharon >> Sent from my iPhone >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Slightly different take on company chicken
This comes from the Stillmeadows cookbook, what I copied out during the mid-70s: 12 thighs or six breasts One can cream of chicken or cream of mushroom soup 1 cup sour cream 1/2 package dry onion soup mix In greased oblong baking pan place chicken pieces skinn side up in one layer. Makes remaining ingredients and pour over chicken. Bake at 3:50 for one and a half hours. Do not cover. Serves six. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] company chicken tnt
The minute rice does clarify things. I had forgotten, or else it hadn’t sunk in when I wrote the message, that your recipe said not to cover. I prefer regular rice to minute rice, so, since regular is what I buy aside from basmati, will adjust recipe accordingly. > On Feb 12, 2018, at 12:34 PM, Mike and jean via Cookinginthedark > wrote: > > The recipie specifically states not to cover. It does call to be cooked for > 1 and 1/2 hours and we have never had the rice come out uncooked. Again, I > recommend using minute rice. mike > > -Original Message----- > From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Monday, February 12, 2018 10:10 AM > To: cookinginthedark@acbradio.org > Cc: Kathy Brandt > Subject: Re: [CnD] company chicken tnt > > Maybe you could pour a cup of water over all, because the rice needs to > absorb some liquid I would think, the sour cream and the mushroom soup on > their own wouldn’t be immediately absorbable by the rice, since both of these > things on their own are quite dense. Also, you might want to cover while > baking, said that the liquid underneath the foil or the cover would steam up > and better cook the rice. > >> On Feb 12, 2018, at 9:36 AM, Deborah Barnes via Cookinginthedark >> wrote: >> >> Hi, >> >> We tried the company Chicken last night. The sauce is flavorful, and the >> chicken was tender. However, the rice still had a decided crunch to it. >> I'll make it again but I'll have to do something about the rice. > >> Deb B. >> >> -Original Message- >> From: Mike and jean via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Tuesday, February 06, 2018 6:59 AM >> To: cookinginthedark@acbradio.org >> Cc: Mike and jean >> Subject: [CnD] company chicken tnt >> >> We use this recipe on a regular basis. I will be making it for dinner >> tonight. It is delicious and is easy to make. Mike >> >> Company Chicken >> >> >> >> one chicken, cut up (use whatever pieces you want we use all legs) >> >> one can cream of chicken soup >> >> one cup sour cream >> >> one-third cup rice >> >> one-half package dry onion soup mix >> >> >> >> Place chicken pieces in baking dish, skin side up in 1 layer. Mix other >> ingredients and spread over chicken. Do not cover. Bake at 350 degrees for >> one and one-half hours or until tender. >> >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] company chicken tnt
Maybe you could pour a cup of water over all, because the rice needs to absorb some liquid I would think, the sour cream and the mushroom soup on their own wouldn’t be immediately absorbable by the rice, since both of these things on their own are quite dense. Also, you might want to cover while baking, said that the liquid underneath the foil or the cover would steam up and better cook the rice. > On Feb 12, 2018, at 9:36 AM, Deborah Barnes via Cookinginthedark > wrote: > > Hi, > > We tried the company Chicken last night. The sauce is flavorful, and the > chicken was tender. However, the rice still had a decided crunch to it. > I'll make it again but I'll have to do something about the rice. > Deb B. > > -Original Message- > From: Mike and jean via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Tuesday, February 06, 2018 6:59 AM > To: cookinginthedark@acbradio.org > Cc: Mike and jean > Subject: [CnD] company chicken tnt > > We use this recipe on a regular basis. I will be making it for dinner > tonight. It is delicious and is easy to make. Mike > > Company Chicken > > > > one chicken, cut up (use whatever pieces you want we use all legs) > > one can cream of chicken soup > > one cup sour cream > > one-third cup rice > > one-half package dry onion soup mix > > > > Place chicken pieces in baking dish, skin side up in 1 layer. Mix other > ingredients and spread over chicken. Do not cover. Bake at 350 degrees for > one and one-half hours or until tender. > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Snickerdoodle cake from scratch
In case didn’t get the one from the list, I found this one that I thought would pass along. Other variance called for cutting in layers, and boiling the buttercream icing, which called for a whole lot of butter. This one, by contrast, looked more like something I would try to make: Snickerdoodle cake > > 2 teaspoons ground cinnamon > 1 cup white sugar > 2 1⁄2 cups all-purpose flour > 1 teaspoon baking powder > 1⁄2 teaspoon baking soda > 1⁄2 teaspoon kosher salt > 1 cup unsalted butter, at room temperature > 1 cup white sugar > 1 cup light brown sugar > 3 eggs, at room temperature > 2 teaspoons vanilla extract > 1 cup full-fat sour cream, at room temperature > > ADVERTISEMENT > DIRECTIONS > > Preheat oven to 325°F. > In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix > together really well and set aside. > Generously spray a 9 inch Bundt pan, being careful to cover all the nooks and > cranies, as well as the center tube. (Note: If you don't want to use Pam with > Flour, you can just grease the pan with shortening.) Gently dust the entire > inside of the pan with the sugar and cinnamon mixture. You should only need > about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside > surface of the pan, including the tube. Save the remaining sugar and cinnamon > mixture and set everything aside. > Sift together the flour, baking powder, baking soda and salt. Set aside. > Beat just the butter on medium speed for one full minute. Add the white sugar > and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade > and add the brown sugar. > Mix for 2 minutes until the mixture looks light brown and uniform in color. > Add the eggs one at a time, beating each for 1 full minute. Stir in the > vanilla. Add the flour mixture alternately with the sour cream; beat well. > Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of > a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the > batter into the pan and sprinkle any remaining sugar mixture over the top. > (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 > teaspoon of cinnamon together for the top of the cake. It should be more than > enough.). > Bake in the preheated oven for 55 to 65 minutes, or until a toothpick > inserted into the cake comes out clean. Allow to cool for 10 minutes before > inverting onto a wire rack to cool completely. > Share with your family and friends and they will think you are the bomb! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] company chicken tnt
The recipe said a whole chicken, which is typically eight pieces. > On Feb 6, 2018, at 9:40 AM, Dani Pagador via Cookinginthedark > wrote: > > Hi, Mike. > Thanks for this recipe. It looks really yummy, and really easy, both > of which I need tonight. > > What size pan do you use? > > About how many pounds of chicken does the recipe call for? I have > thighs in the freezer and need to know roughly how much to defrost. > > Thanks, > Dani > > > On 2/6/18, Mike and jean via Cookinginthedark > wrote: >> We use this recipe on a regular basis. I will be making it for dinner >> tonight. It is delicious and is easy to make. Mike >> >> Company Chicken >> >> >> >> one chicken, cut up (use whatever pieces you want we use all legs) >> >> one can cream of chicken soup >> >> one cup sour cream >> >> one-third cup rice >> >> one-half package dry onion soup mix >> >> >> >> Place chicken pieces in baking dish, skin side up in 1 layer. Mix other >> ingredients and spread over chicken. Do not cover. Bake at 350 degrees >> for >> one and one-half hours or until tender. >> >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] SNICKERDOODLE CAKE
Thanks again for the other recipe. This one looks more like a turtle cake; no cinnamon. > On Feb 6, 2018, at 9:50 AM, Marilyn Pennington via Cookinginthedark > wrote: > > > > SNICKERDOODLE CAKE > > > > > Supermoist chocolate cake mix > 12 oz. chocolate chips > 12 oz. melted caramels > 1 c. chopped nuts > 1/4 c. oil > 1 tsp. vanilla > > Mix chocolate cake mix according to directions with oil and vanilla. Spread > half of batter in greased 9 x 13 inch pan and bake for 20 minutes at 350 > degrees. Take from oven and spread with chocolate chips, then caramel, then > nuts. Add the other half of cake batter and bake for 20 more minutes. > Enjoy. > > > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Could someone please repost snickerdoodle cake?
Had an email problem last night, and this was one of the emails I lost. Thanks. I have been looking on the Internet, and a side from one I found, the others looked a bit more complicated than the one posted here. Thanks a lot. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Christmas Baking
The liquid has to be warm, not hot. They East will be killed if liquid is too hot. > On Dec 20, 2017, at 10:26 PM, Wendy via Cookinginthedark > wrote: > > What temperature does the milk need to be for the yeast? > Wendy > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Blender Apple Sauce, from Hamilton Beach
Sorry, I confused where I got this from, Anne. I have made it though, and since don’t have my blender any more, do it in the food processor quite nicely. Easily doubles. ... And, about the cheese cake, I don’t have any that specifically call to be done in a food processor: I just do them that way, because, since I only have a hand mixer, it’s the best way for me to handle mixing the cream cheese with the remaining ingredients. Here is the apple sauce, which, I don’t cook: Yield: two cups 2 large apples 1/4 cup water 1 tablespoon lemon juice one to three tablespoons sugar Wash, peel, core, and chop apples into small pieces. Put half the apples and remaining ingredients into blender container. Cover, and blend on low speed until pureed. Turn blender to medium speed. While blender is running, add remaining apples. Blend until of fine consistency. For thick applesauce add one tablespoon cinnamon candy to ingredients before blending. For cooked apple sauce: bring mixture to a boil over medium heat, then chill. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] New food processor owner
Congratulations on your new food processor! I used to have one by Hamilton Beach; I forget how the controls were. To not have things turn to mush, you press the button just for like a few seconds and release. Check how your product is, and repeat for a few seconds until it's the way you want. For doing something like an onion, put like a quarter or a half of it in, not the whole thing. I mix my cheesecake ingredients in the food processor. I have one for apple sauce that came with my Hamilton Beach one which has turned out very nicely. On Dec 5, 2017, at 10:45 AM, Ann via Cookinginthedark wrote: Hi, I just got an early Christmas present of a Hamilton Beach food processor, which has three settings, low, hi and Pulse. a chopping/mixing blade, and a reversible slicing/grating blade. It also has a very nice knob for controlling it on the front with great tactile feedback. Until now, the fanciest appliance in my kitchen was the cheap Walmart blender. LOL! Does anyone have any tips/suggestions about using food processors? For instance, how to use the chopping blade but not turn the food in to mush? Are there special recipes just for food processors? Basically, I'm a total newbie, so any advice is appreciated. ~Ann ___ 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] cooking eggs
I generally don't use rings, but when I have, I greased them with butter, still put water in, and still put a lid on top. On Nov 17, 2017, at 8:08 AM, Helen Whitehead via Cookinginthedark wrote: I haven't tried them yet. I would imagine though, you could probably use a bit of water, or Pam cooking spray, in your pan, what ever you prefer. If I ever try them, I'll let you know what I did. -Original Message- From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, November 17, 2017 7:45 AM To: cookinginthedark@acbradio.org Cc: Sandy Subject: Re: [CnD] cooking eggs Do you have to grease them, and do you cover the pan or turn them? do you use shortening or water in the pan when frying the eggs? Fear is just excitement in need of an attitude adjustment! -Original Message- From: Helen Whitehead via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, November 17, 2017 6:35 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: Re: [CnD] cooking eggs I bought my silicone rings at a dollar store. -Original Message- From: Portia Latieff Mason via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 8:29 PM To: cookinginthedark@acbradio.org Cc: Portia Latieff Mason Subject: Re: [CnD] cooking eggs Hi there. Where can you find the rings you are speaking of? I have not cooked eggs for that reason that I can never keep them together. Portia -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 5:14 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] cooking eggs For those who like fried eggs, rings help a lot in keeping things under control, especially for blind folks. Also look for a spatula with a round form factor, as it'll get under the whole egg, not just the center. -Original Message- From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 6:57 PM To: [cookinginthedark@acbradio.org] Cc: Brenda Mueller Subject: Re: [CnD] cooking eggs First of all there's no sin in breaking a yoke; some people even like their eggs that way. There is nothing that requires you to flip an egg. Just put a lid on the pan. If you insist on flipping, well, it's done very carefully and preferably when you are more awake than I am when I'm making an early breakfast. Brenda Mueller Sent from my iPhone >> On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark > wrote: > > > I am slowly but hoping to be getting into the kitchen more and more. When cooking eggs how do you flip htem? I know with a flipper right? I did that and broke hte yolks amd my sighted wife stepped in any suggestion here? > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking eggs
I agree with Brenda: I always maintained that if someone were that picky about their eggs like what I heard at our work cafeteria, "over easy", "don't break the yoke", that my husband could Do his own! I'm perhaps on another end of the scale, I don't like any runny or soft cooked eggs. It's a texture thing. The closest I come to any flipping is when I do a bull's-eye, where you put a piece of bread with a hole in it in a buttered pan, with the bread buttered also, with a hole in the middle that you crack the egg into, and after a bit flip. I put a little water in the pan for fried eggs, and keep the lid on while cooking. You don't have to flip them, since the steam under the lid is doing the work. > On Nov 16, 2017, at 7:56 PM, Brenda Mueller via Cookinginthedark > wrote: > > First of all there's no sin in breaking a yoke; some people even like their > eggs that way. There is nothing that requires you to flip an egg. Just put > a lid on the pan. > > If you insist on flipping, well, it's done very carefully and preferably when > you are more awake than I am when I'm making an early breakfast. > > Brenda Mueller > > > Sent from my iPhone > >> On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark >> wrote: >> >> >> I am slowly but hoping to be getting into the kitchen more and more. When >> cooking eggs how do you flip htem? I know with a flipper right? I did that >> and broke hte yolks amd my sighted wife stepped in any suggestion here? >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Slow Roasting A Turkey.
You can easily miss it, but the recipe says to preheat the oven to 450° On Nov 16, 2017, at 7:01 AM, Deborah Barnes via Cookinginthedark wrote: This sounds good but at the beginning, it says roast and then it says turn down and roast on a much lower temp. Wonder what the bird started out roasting at? Thanks, Deb B. -Original Message- From: Mike and Jenna via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 15, 2017 8:05 PM To: cookinginthedark@acbradio.org Cc: Mike and Jenna Subject: Re: [CnD] Slow Roasting A Turkey. I want to try this. This looks really good. -Original Message- From: Eileen Scrivani via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 15, 2017 5:13 PM To: cookinginthedark@acbradio.org Cc: Eileen Scrivani Subject: [CnD] Slow Roasting A Turkey. Hi All, I was telling my sister about the Turkey my sister-in-law made last year which was not only slow roasted, but I think was possibly the most fabulous Thanksgiving Day Turkey dinner I’ve had in a very long time. My SIL slow-roasted 3 turkey breasts over night and it was not only delicious, but tender and moist. I’m still undecided if I want to get my free turkey breast from my local grocery store or not this Thanksgiving, since its just me, butI still want to try this method of roasting one. My sister found the below on the internet and I’m posting it for anyone who might be interested. Eileen ... Extremely Slow-Roasted Turkey Breast Deb Lindsey for The Washington Post; tableware from Crate and Barrel Nov 20, 2013 This preparation rises to the level of foolproof. As cookbook author Andrew Schloss explains in his newest book, "By setting the oven thermostat at the same temperature I want the meat to be done, overcooking becomes theoretically impossible." It's best to use a roasting pan that is not much larger than the breast itself. If you slow-roast the turkey overnight (starting at midnight or 1 a.m.), it will stay moist and warm enough to serve at a midday or early afternoon meal. Make Ahead: The seasoning rub can be assembled days in advance; cover and store at room temperature. The turkey breast needs to be seasoned and air-dried in the refrigerator for 12 to 24 hours. The seasoned, air-dried breast needs to sit at room temperature for 30 minutes to 1 hour before slow-roasting. Servings: 8 - 10 Ingredients list of 10 items • 1 tablespoon dried thyme leaves • 1 tablespoon dried basil leaves • 1 1/2 teaspoons crushed dried rosemary leaves • 1 teaspoon dried marjoram leaves • 1 teaspoon rubbed sage (crumbled between your fingers) • 2 teaspoons coarse sea salt • 1/2 teaspoon freshly ground black pepper • One 7-to-9-pound whole, skin-on, bone-in turkey breast • 1 large onion • 1 tablespoon olive oil list end Directions Combine the thyme, basil, rosemary, marjoram, sage, salt and pepper in a small bowl to create a seasoning rub, then rub it all over the turkey breast, including the underside. Refrigerate the turkey, uncovered, for 12 to 24 hours. The skin of the turkey breast will tighten and look dry. The seasoned, air-dried breast needs to sit at room temperature for 30 minutes to 1 hour before slow-roasting. Meanwhile, cut the onion into about 8 wedges (from top to bottom), then arrange them to cover the bottom of the roasting pan. Preheat the oven to 450 degrees. Place the turkey breast (breast meat side up) on the onion in the pan. Drizzle the oil evenly over the breast. Roast for 15 minutes, then reduce the temperature to 175 degrees. Roast for 8 to 9 hours or until the internal temperature of the breast meat, when taken away from the bone, registers 165 to 170 degrees. Let the turkey rest at room temperature for 10 minutes before carving, or tent it loosely and carve several hours later. Rate it Recipe Source Adapted from Andrew Schloss's " Cooking Slow: Recipes for Slowing Down and Cooking More" (Chronicle, 2013). Tested by Bonnie S. Benwick. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Easy Cake Mix Rich Brownies
Interesting recipe. Where are the eggs? I know you wouldn't need them for instant putting, but any brownie recipe I've ever seen has eggs, but recipe says nothing about adapting the cake mix. > On Nov 8, 2017, at 9:35 PM, Marilyn Pennington via Cookinginthedark > wrote: > > Easy Cake Mix Rich Brownies > >> 1 small box instant chocolate pudding mix > >> 18 oz. box chocolate cake mix > >> 2 cups semi-sweet chocolate chips > > >> Prepare pudding mix according to package directions. Whisk in cake > >> mix. Stir in chocolate chips. Pour into a greased 15x10" baking pan. > >> Bake at 350 for 30-35 minutes or until the top springs back when > >> lightly touched. Enjoy. Marilyn > > > > ___ > 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] Request- Respect other people's inboxes
I hadn't noticed that there was a problem lately. I'm remembering when someone posted from 25 to 50 brownie recipes; that was a bit much. But nothing like that has happened recently. I have my message conversations organized according to thread, and delete what I don't want to read right from the start, before I actually read the messages; this saves a lot of time. > On Nov 8, 2017, at 8:49 AM, Brenda Mueller via Cookinginthedark > wrote: > > No, your message is fine, I think. Actually, in the forum welcome message > the host of the forum encourages people not to overpost in one day. > Otherwise people might become overwhelmed and not read all the recipes. > > Brenda Mueller > > > Sent from my iPhone > >> On Nov 8, 2017, at 6:38 AM, The Bookworm via Cookinginthedark >> wrote: >> >> >> Morning everyone! >> I don't post here but I do read this group's messages on occasion >> whenever I am able to sit down and read recipes. >> I have noticed that there are a couple of you who post message after >> message after message. I know this is a group for sharing information >> and assistance, but the constant spam messaging is getting to be too >> much but I don't want to leave the group. >> I know the topic has been brought up before and some of you do need a >> gentle reminder to just respect other people's inboxes by not spamming >> them. >> >> I apologize if this was out of place. >> Jael >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Making whipped cream
You could probably get away with that, if the plastic bowl is the only thing you have. Since I have a few metal bowls, I never tried it in the plastic when I read that the metal ones would be best for whipping cream and stiffly beating egg whites. > On Oct 27, 2017, at 1:14 AM, Lisa Belville via Cookinginthedark > wrote: > > Hi, Kathy. Thanks for this. Unfortunately, the only glass bowl I have is way > too small. How much of a difference would using a plastic bowl make? > > Sent from my iPhone > >> On Oct 26, 2017, at 11:23 PM, Kathy Brandt via Cookinginthedark >> wrote: >> >> That is for stiffly beating egg whites, not making whipped cream. For >> whipped cream, you need to buy what is called heavy or whipping cream. You >> are right about cold beaters and cold bowl. The bowl should be stainless >> steel or glass, not plastic, because plastic can absorb the fat from the >> cream. Put the mixer on high-speed, and then listen for how the sound in the >> bowl changes, stopping the mixer and checking out how cream feels. You do >> this, because if you whip too long, the cream will turn into butter. >> >> >>> On Oct 26, 2017, at 8:59 PM, Gary Patterson via Cookinginthedark >>> wrote: >>> >>> 1. First put your beeters in the freezer. >>> Two: Have your egg whites as cold as you can, >>> 3. Beet with as fast as possible until egg whites are forming peaks. >>> >>> This method whould work. >>> >>> Gary Patterson >>> >>> >>> -Original Message- >>> From: Lisa Belville via Cookinginthedark >>> [mailto:cookinginthedark@acbradio.org] >>> Sent: Thursday, October 26, 2017 1:43 PM >>> To: cookinginthedark@acbradio.org >>> Cc: Lisa Belville >>> Subject: [CnD] Making whipped cream >>> >>> Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I >>> usually use something like Cool Whip for theese things. How long do I beat >>> the heavy cream? I have a balloon whisk and a small hand mixer. I'm >>> assuming the mixer would work better than the whisk. Here's the recipe: >>> >>> No-bake Dulce De Leche Cheesecake by Tasty >>> 6 servings >>> >>> Ingredients >>> 24 chocolate cream cookie >>> ⅓ cup butter, melted >> That is for stiffly beating egg whites, not making whipped cream. For >> whipped cream, you need to buy what is called heavy or whipping cream. You >> are right about cold beaters and cold bowl. The bowl should be stainless >> steel or glass, not plastic, because plastic can absorb the fat from the >> cream. Put the mixer on high-speed, and then listen for how the sound in the >> bowl changes, stopping the mixer and checking out how cream feels. You do >> this, because if you whip too long, the cream will turn into butter. >> >> >>> On Oct 26, 2017, at 8:59 PM, Gary Patterson via Cookinginthedark >>> wrote: >>> >>> 1. First put your beeters in the freezer. >>> Two: Have your egg whites as cold as you can, >>> 3. Beet with as fast as possible until egg whites are forming peaks. >>> >>> This method whould work. >>> >>> Gary Patterson >>> >>> >>> -Original Message- >>> From: Lisa Belville via Cookinginthedark >>> [mailto:cookinginthedark@acbradio.org] >>> Sent: Thursday, October 26, 2017 1:43 PM >>> To: cookinginthedark@acbradio.org >>> Cc: Lisa Belville >>> Subject: [CnD] Making whipped cream >>> >>> Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I >>> usually use something like Cool Whip for theese things. How long do I beat >>> the heavy cream? I have a balloon whisk and a small hand mixer. I'm >>> assuming the mixer would work better than the whisk. Here's the recipe: >>> >>> No-bake Dulce De Leche Cheesecake by Tasty >>> 6 servings >>> >>> Ingredients >>> 24 chocolate cream cookie >>> ⅓ cup butter, melted >>> 13 oz dulce de leche >>> 8 oz cream cheese >>> 1 tablespoon vanilla extract >>> 1 cup heavy cream, whipped >>> 8 strawberry, halved, to garnish >>> >>> Preparation >>> 1. Crush cookies and mix with butter. >>> 2. Spread mixture over pie pan, pressing down to make a compact crust. >>> Refrigerate crust while making filling. >>> 3. Mix filling ingredients, (dulce de leche, cream cheese, and vanilla
Re: [CnD] Making whipped cream
That is for stiffly beating egg whites, not making whipped cream. For whipped cream, you need to buy what is called heavy or whipping cream. You are right about cold beaters and cold bowl. The bowl should be stainless steel or glass, not plastic, because plastic can absorb the fat from the cream. Put the mixer on high-speed, and then listen for how the sound in the bowl changes, stopping the mixer and checking out how cream feels. You do this, because if you whip too long, the cream will turn into butter. > On Oct 26, 2017, at 8:59 PM, Gary Patterson via Cookinginthedark > wrote: > > 1. First put your beeters in the freezer. > Two: Have your egg whites as cold as you can, > 3. Beet with as fast as possible until egg whites are forming peaks. > > This method whould work. > > Gary Patterson > > > -Original Message- > From: Lisa Belville via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Thursday, October 26, 2017 1:43 PM > To: cookinginthedark@acbradio.org > Cc: Lisa Belville > Subject: [CnD] Making whipped cream > > Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I > usually use something like Cool Whip for theese things. How long do I beat > the heavy cream? I have a balloon whisk and a small hand mixer. I'm assuming > the mixer would work better than the whisk. Here's the recipe: > > No-bake Dulce De Leche Cheesecake by Tasty > 6 servings > > Ingredients > 24 chocolate cream cookie > ⅓ cup butter, melted > 13 oz dulce de leche > 8 oz cream cheese > 1 tablespoon vanilla extract > 1 cup heavy cream, whipped > 8 strawberry, halved, to garnish > > Preparation > 1. Crush cookies and mix with butter. > 2. Spread mixture over pie pan, pressing down to make a compact crust. > Refrigerate crust while making filling. > 3. Mix filling ingredients, (dulce de leche, cream cheese, and vanilla > extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped > cream into filling ingredients. > 4. Spread mixture over pie crust. > 5. Refrigerate the pie for at least 4 hours or overnight. (If you’re in a > hurry, you could also freeze the pie for 1-2 hours.) 6. Top with > strawberries, cut, and serve. > 7. Enjoy! > > Sent from my iPhone > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] keurig machine?
My One cup K-10 I am told that the newer K-15 is the same) is very accessible. Just power and start buttons. > On Jul 6, 2017, at 11:38 PM, May Anderson via Cookinginthedark > wrote: > > Hey there. > > Does anyone know of a keurig machine that is still accessible these days? I > need to get a second one and I hear the 2.0 ones are not easy to use. I need > to get one before the 31. > > May and Baby J, has anyone seen my new dog? > www.canadianlynx.ca > m...@canadianlynx.ca > > > > > > ___ > 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] Microwave Corn on the Cob
I shuck it, wrap in a wet paper towel, and microwave for three minutes. Four if you want the ear a little more well done. > On Jun 27, 2017, at 2:45 PM, Nicole Massey via Cookinginthedark > wrote: > > My dad cooks it in the shuck in the microwave. He cuts the end of the cob > where the leaves attach off of the cob, then puts the whole thing in the > microwave, shucks and silk and all. I don't remember the time he cooks it > for, but he found it on the web, so it should be simple to find. He says that > when it's done you take it out and squeeze at the end opposite where you cut > it off and the cob will slide right out, free of shucks and silk, ready to > butter and eat. > > -Original Message- > From: Suzanne Erb via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Tuesday, June 27, 2017 1:23 PM > To: cookinginthedark@acbradio.org > Cc: Suzanne Erb > Subject: [CnD] Microwave Corn on the Cob > > Hi Listers, > What is the best way to cook corn on the cob in the microwave? Every year, I > forget to ask this question. > Thanks. > Suzanne > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sugar's Lasagna
Since buying the grated Parmesan or Romano cheese from the deli, I haven't looked back for buying the stuff in the can. It comes in cups with lids, and looks like how cheese would if you use a greater to grade it. > On Apr 4, 2017, at 5:21 PM, Nicole Massey via Cookinginthedark > wrote: > > If you buy parmagano reggiano it *will* be unprocessed, certified, and > guaranteed to be free of adulterants and other such stuff, as the folks who > make it in Parma, Italy are very serious about this. And you'll find it isn't > much of a price difference between the altered stuff either. > Some food items are reserved for certain places and their standards are in > place so you get quality. > > -Original Message- > From: Brenda Mueller via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Tuesday, April 04, 2017 3:15 PM > To: [cookinginthedark@acbradio.org] > Cc: Brenda Mueller > Subject: Re: [CnD] Sugar's Lasagna > > Yeah, but how processed is that fresh cheese, and what's in it? I doubt that > one could find unprocessed cheese in any store. > > Brenda Mueller > > > Sent from my iPhone > >> On Apr 4, 2017, at 4:02 PM, Sugar lopez via Cookinginthedark >> wrote: >> >> LOL, well lately I like to use fresh parm. Just shred it and use it. >> Smile >> Sugar >> >> Be gentle and you can be bold; be frugal and you can be liberal; avoid >> putting yourself before others and you can become a leader among men. >> Lao Tzu >> -Sugar >> >> >> -Original Message- >> From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] >> Sent: Tuesday, April 04, 2017 12:32 PM >> To: cookinginthedark@acbradio.org >> Cc: Wendy >> Subject: Re: [CnD] Sugar's Lasagna >> >> I heard in a cooking demonstration that parmesan cheese contains sawdust. >> Wendy >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> >> --- >> This email has been checked for viruses by Avast antivirus software. >> https://www.avast.com/antivirus >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Keurig
Friends of mine are successfully using their models, which are full-size. I am using a K 10 mini; the K 15 is the updated version. There are just two buttons, no touchscreen. Once you get the sequence down of when to do what, it works well. On Mar 17, 2017, at 1:15 PM, Michael Baldwin via Cookinginthedark wrote: My wife is attempting to talk me in to buying a Keurig, but it seems they use touch screens. Are there any accessible Keurig machines? Michael ___ 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] No knead oatmeal bread
You eat for breakfast, lunch, or dinner, whenever you would normally eat bread. On Jan 25, 2017, at 8:11 AM, Danielle Ledet via Cookinginthedark wrote: And do you eat for breakfast, as a side, or what? On 1/8/17, Kathy Brandt via Cookinginthedark wrote: > This was actually the first bread I made, from the New England cookbook, put > out by national braille press. The smell while baking about sent me into > orbit: > > Mix in large bowl: > One and a half cups boiling water 1 cup rolled oats 1/3 cup shortening 1/4 > cup molasses 1 teaspoon salt > stir these together until well blended. Let stand until Luke warm. Mix: 1 > cup warm water > Two packages dry yeast > Blend well and add two other mixture. Stir in: 5 1/4 cups flour > Mix well. Cover and let stand for 15 minutes. Divide into two greased loaf > pans. Bake one hour at 350 > > The recipe doesn't tell you to do this, but from another recipe, after > loaves bake, I rub butter over them, and cover with a damp towel until cool. > This prevents the bread from becoming hard. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark -- How far you go in life depends on your being tender with the young, compassionate with the aged, sympathetic with the striving and tolerant of the weak and strong. Because someday in your life you will have been all of these. George Washington Carver Email: singingmywa...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedarkp ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] No knead oatmeal bread
This was actually the first bread I made, from the New England cookbook, put out by national braille press. The smell while baking about sent me into orbit: Mix in large bowl: One and a half cups boiling water 1 cup rolled oats 1/3 cup shortening 1/4 cup molasses 1 teaspoon salt stir these together until well blended. Let stand until Luke warm. Mix: 1 cup warm water Two packages dry yeast Blend well and add two other mixture. Stir in: 5 1/4 cups flour Mix well. Cover and let stand for 15 minutes. Divide into two greased loaf pans. Bake one hour at 350 The recipe doesn't tell you to do this, but from another recipe, after loaves bake, I rub butter over them, and cover with a damp towel until cool. This prevents the bread from becoming hard. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] What do I need to begin baking bread?
You don't have to have a bread machine. I don't have one. I started out making white bread. > On Jan 7, 2017, at 4:51 PM, William Henderson via Cookinginthedark > wrote: > > Hello, > > It's kind of cool that I'm asking this, as my cooking skills have > begun to get better and now I can prepare very simple meals and am > getting better. > I love bread and have always wondered how to bake bread. Even if it's > just bread I can just use for eating with dinner or sandwiches and > then getting better. > I want to know what materials I need to begin. I know I need some > kind of bread machine but don't have one. What do you recommend? > And, does anyone have recipes to get me started? I hope it will be easy. > Will > ___ > 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] Salmon burger patties
It's your burger :-); have it however you like. Otherwise, you could cook for a brief time on the George Foreman perhaps, or, though this might sound odd, I do mine with my starch and veggies then I'm heating up in the microwave for 2 to 3 minutes, all on the same plate. Since I am used to sushi, and since I don't want the salmon to be dried out, I prefer it what some people might consider to be a little underdone. You could press/sprinkle a little seasoning on your burger, a combination of garlic, Mrs. Dash, or whatever, before cooking. > On Dec 4, 2016, at 1:33 PM, Tom Cramer via Cookinginthedark > wrote: > > Hi there, > > While at the store, I saw some Salmon burger patties. I thought I'd > buy a package. I think four came to a package, and you can either put > them in the oven or whatever. That seems to be the easiest way. > I was just wondering how people on the list use salmon burgers? > What's the best way to eat them, and how? Do you eat them like a > regular burger, and if so, what goes on them? > Thanks much, > Tom > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] From Domino Sugar box, Cafe Espresso Cake
... sent as an illustration of how, if the box doesn’t scan correctly like mine didn’t, the company’s site might have it: Frosting: 1 -(3 oz) pkg. cream cheese, softened 1/2 cup - butter or margarine, softened 1 tablespoon - instant espresso granules 1/3 cup - milk 1 - (1 lb.) pkg. Domino® Confectioners Sugar Cake: 2 - eggs 1 teaspoon - vanilla 1 1/4 cups - all-purpose flour 1/2 teaspoon - baking powder 1/4 teaspoon - salt 1 tablespoon - instant espresso granules 1/3 cup - water INSTRUCTIONS Preheat oven to 350°F. Grease and flour an 8-inch square cake pan. Frosting: In large mixing bowl, beat cream cheese and butter at medium speed until smooth. Dissolve instant espresso in milk. Add confectioners' sugar to cream cheese mixture alternately with milk mixture, beating 1-2 minutes or until blended. Remove 1 cup of frosting from bowl and set aside. Cake: With mixer at slow speed, add eggs to remaining frosting in mixing bowl. Add vanilla; beat until blended. In small bowl, combine flour, baking powder and salt. Dissolve espresso granules in water. Add flour mixture to mixing bowl alternately with water mixture and continue beating 1-2 minutes or until well blended. Pour into pan and bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Place cake on serving plate. Spread sides and top of cake with remaining frosting. Set aside. Variations: Drizzle frosted cake with melted chocolate or decorate with chocolate curls. Garnish sides and top of cake with chopped pecans, hazelnuts or walnuts. Decorate cake with chocolate-covered espresso beans and dust with cocoa powder. Spoon melted chocolate into small plastic bag; snip one corner off bag. Pipe melted chocolate in a tea-cup design onto a baking sheet lined with wax paper. Let stand until firm. Peel away waxed paper and garnish cake slices. Serves 9 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Café espresso cake
Sending this as an illustration of how, when you can't scan a recipe off of a box correctly, you might be able to find it on the Internet. This is what happened with this recipe from a Domino powdered Sugar box: Café espresso cake Frosting: 1 -(3 oz) pkg. cream cheese, softened 1/2 cup - butter or margarine, softened 1 tablespoon - instant espresso granules 1/3 cup - milk 1 - (1 lb.) pkg. Domino® Confectioners Sugar Cake: 2 - eggs 1 teaspoon - vanilla 1 1/4 cups - all-purpose flour 1/2 teaspoon - baking powder 1/4 teaspoon - salt 1 tablespoon - instant espresso granules 1/3 cup - water INSTRUCTIONS Preheat oven to 350°F. Grease and flour an 8-inch square cake pan. Frosting: In large mixing bowl, beat cream cheese and butter at medium speed until smooth. Dissolve instant espresso in milk. Add confectioners' sugar to cream cheese mixture alternately with milk mixture, beating 1-2 minutes or until blended. Remove 1 cup of frosting from bowl and set aside. Cake: With mixer at slow speed, add eggs to remaining frosting in mixing bowl. Add vanilla; beat until blended. In small bowl, combine flour, baking powder and salt. Dissolve espresso granules in water. Add flour mixture to mixing bowl alternately with water mixture and continue beating 1-2 minutes or until well blended. Pour into pan and bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Place cake on serving plate. Spread sides and top of cake with remaining frosting. Set aside. Variations: Drizzle frosted cake with melted chocolate or decorate with chocolate curls. Garnish sides and top of cake with chopped pecans, hazelnuts or walnuts. Decorate cake with chocolate-covered espresso beans and dust with cocoa powder. Spoon melted chocolate into small plastic bag; snip one corner off bag. Pipe melted chocolate in a tea-cup design onto a baking sheet lined with wax paper. Let stand until firm. Peel away waxed paper and garnish cake slices. Serves 9 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Frozen peanut Butter Pie
You would not use the stuff in the can for this. Either dream whip in the package that you mix up with what they call for, or buy heavy whipping cream and whip it. On Oct 15, 2016, at 6:13 PM, Janet Brown via Cookinginthedark wrote: I think that would work as would cool whip I believe. Sent from my iPhone > On Oct 15, 2016, at 10:30 AM, Lisa Belville via Cookinginthedark > wrote: > > If you mean the stuff in a can I'm not sure how it would act as it cooled. I > suppose you could mix up some dream whip and use that instead. > > > > > Lisa Belville > lisa...@frontier.com > missktlab1...@frontier.com > > - Original Message - From: "Gerry Leary via Cookinginthedark" > > To: > Cc: "Gerry Leary" > Sent: Saturday, October 15, 2016 2:20 AM > Subject: Re: [CnD] Frozen peanut Butter Pie > > > What can I use instead of Cool Whip? Will regular whip cream work well? > > Sent from my iPhone this time > > On Oct 14, 2016, at 2:48 PM, Mike and Jean via Cookinginthedark > wrote: > > I am so glad that you liked the pie. The crust you want sounds great too. > Mike > > -Original Message- > From: Lisa Belville via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Thursday, October 13, 2016 4:36 PM > To: cookinginthedark@acbradio.org > Cc: Lisa Belville > Subject: Re: [CnD] Frozen peanut Butter Pie > > Mike, just wanted you to know I made this a couple of weekends ago for a > family cookout. Needless to say, the pie was a hit. I only wish I could > have found a deep dish Oreo crust because I think it would also go well with > the peanut butter chocolate chip combo. > > > > > Lisa Belville > lisa...@frontier.com > missktlab1...@frontier.com > > - Original Message - > From: "Mike and Jean via Cookinginthedark" > To: ; > Cc: "Mike and Jean" > Sent: Sunday, September 18, 2016 5:37 AM > Subject: [CnD] Frozen peanut Butter Pie > > > I make this a lot as it is one of my favorite desserts. > > > > 3 oz. cream cheese > > 1 cup confectioner’s sugar sifted > > 1/3 cup plus 2 tbs creamy peanut butter > > ½ cup milk > > 9 or 10 oz. Cool Whip > > 1 deep dish graham cracker crust > > ¼ cup finely chopped peanuts or ½ cup milk chocolate morsels > > > > Whip cream cheese on low speed until soft and fluffy. Beat in sugar and > peanut butter at medium speed. Slowly beat in milk. > > Fold in Cool Whip and pour mixture into pie shell. Sprinkle on chopped > peanuts or milk chocolate morsels. Cover and freeze until firm. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Coffeemakers again????
Have you run vinegar through the coffee pot, followed by two or 3 cups of water to rinse out? You let the vinegar sit for a half hour before all of it drips into the cup, let it finish the cycle, then put the water through. I have a flex brew coffee maker besides my regular coffee pot. The flex brew only cost $49, and it has lasted so far I would say three years. It makes one cup of either regular, or the k cups. Besides running the vinegar through, you should take a pin and go around the needle, or the part that pricks the top part of the cup. Also, at least for the flex brew, there are holes that the water goes through, that you should try to get all of with the pin to make sure they are not clogged. > On Sep 27, 2016, at 6:18 AM, Suzanne Erb via Cookinginthedark > wrote: > > Okay, > So, I have a dentist appointment, a Board of Directors meeting, and a > speaking engagement al in one day without coffee? I don’t think so! My > Kurig died this morning and, while it won’t help for today, does anyone have > any recommendations regarding model numbers of either Kurig or similar > machines? >I am specifically looking for a one cup coffee maker using either Kcups or > similar pods. >Or, and maybe this would be even a better option, does anyone have a good > method for cleaning the inside of the machine? It appears that the coffee > gets made, but can not make it into the cup. > Thanks so much for your assistance. > Happy Tuesday! > Suanne > ___ > 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] a different twist to pumpkin pie
I use the Eagle Brand condensed milk recipe, using a gram cracker piecrust instead of the normal kind,, and doubling up on the spices. > On Sep 12, 2016, at 8:26 PM, Sandy via Cookinginthedark > wrote: > > Great tips; speaking of something different, when I make pumpkin pie, > instead of evaporated milk, I use eggnog; a delightful flavor to the pie. > Sandy > > > Fear is just excitement in need of an attitude adjustment! > -Original Message- > From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Monday, September 12, 2016 10:52 AM > To: CND > Cc: Sugar > Subject: [CnD] Beverage Tips > > These are great tips: > Beverage Tips > Don't pour that last cup of coffee down the drain! Pour it into a thermos > bottle and have it later. > Freeze your leftover coffee in ice cube trays, for use with iced coffee. The > same can apply for tea. > If you find your drip or perked coffee is a little bitter, simply add a > pinch of salt to your coffeepot. > Always dissolve sugar in a little hot water for use in iced coffee or tea to > prevent sugar from sinking to the bottom. > Coffee beans stay fresh if kept in the freezer compartment of your > refrigerator. > Whether you use loose tea or tea bags, always keep it in a tightly sealed > container. This will help prevent flavor loss. > To make your iced tea a little clearer, pour in a small amount of hot water. > Add a pinch of grated orange rind to tea when steeping for a delicious > flavor! > Believe it or not, the shape of your drinking container makes a difference > to how long the contents remain hot. It's said that a tall, thin mug or cup > will maintain the temperature longer than the wide-brimmed variety. > If your sparkling wine has lost it's sparkle, just drop a raisin into the > bottle. The concentrated sugar in the raisin will help make your bubbly > bubbly again! > Wine should be stored on its side and in a dark, even-temperature, > draft-free environment. > If you find you have small pieces of cork in your wine from opening, simply > use a tea strainer when pouring it into the glass. > Here's a way to make good use of those small amounts of liqueur that never > seem to get consumed. Blend about 1 /2 cup of liqueur with 1 cup of milk and > 2 cups of ice cream. Milkshakes with a kick! Experiment with different > flavor ice creams and liqueurs. > Cocktail Dictionary . . . Translate cocktail terms as follows: > A Dash (5 or 6 drops) > A Pony (2 tablespoons) > A Jigger (3 tablespoons) > A Large Jigger (4 tablespoons) > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Jiffy Corn Muffin Mix, homemade
Could become more useful to make up various mixes. Just today noticed that the Duncan Heins are now down to 16 ounces rather than what used to be 18.5 ounces, and probably costing the same as the other. Was bad enough when they went down to 17 ounces. Anyway: Total Time 25 mins Prep 10 mins Cook 15 mins Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix), 1-1/2 cups of mix, or 6 corn muffins. Ingredients 2/3 cup all-purpose flour 1/2 cup yellow cornmeal 3 tablespoons granulated sugar 1 tablespoon baking powder 1/4 teaspoon salt 2 tablespoons vegetable oil To make muffins add 1 egg 1/3 cup milk Optional Ingredients 1/2 cup grated cheddar cheese (optional) 2 ounces canned chilies (optional) 1/4 cup drained chopped pimiento (optional) 1/2 cup chopped onion (optional) ideas/breakfast-muffins-6058 Muffins, 50 Ways Directions Combine first 5 ingredients in a bowl, mix well. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe. To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray. OPTIONAL: To mix, add any combination of optional ingredients you prefer. Combine mix with egg and milk, mixing well. Fill muffin pan 1/2 full, bake for 15-20 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Muffin Mix with instructions
Note: I do my muffins at 350, since think they come out too hard at 400. 8 Cups of All-Purpose Flour or wheat flour if you prefer 3 Cups of Sugar 3 Tablespoons of Baking Powder 2 Teaspoons of Salt 2 Teaspoons of cinnamon 2 Teaspoons of nutmeg Mix all of these dry items together and store in a container in your pantry for you to use when you need it! To actually make our muffins: finished-bulk-muffin-mix 2 3/4 cups of the above mix 1 beaten egg 1 cup of milk 1/2 cup of melted butter Mix the beaten egg, milk and butter together and pour into muffin mix. Mix with a fork until well blended. Then add whatever add-ins you like and mix again. Pour into your muffin tin (2/3 full) or cake pan (for a cake like muffin) and bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean. You can make them like they are and then once baked roll in melted butter and then roll in sugar and cinnamon mix for what is called "French Muffins" (one of my mom's traditional muffins for special occasion breakfasts! Notes See more recipes and bulk pantry ideas at http://thethriftycouple.com/category/home-life/recipes/ -Original Message- From: Janet Brown via Cookinginthedark Sent: Saturday, September 10, 2016 11:44 AM To: cookinginthedark@acbradio.org Cc: Janet Brown Subject: Re: [CnD] Homemade muffin mix - question about its use I think, judging by how much baking powder is in the mix recipe, this mix would make about 2 batches of 12 muffins, regular size, muffins. You would have to add oil or butter, somewhere between a half and single cup plus 2 eggs and whatever fruit or distinguishing flavor you wanted your muffins to have. I would use about a cup of fruit or pumpkin of choice and maybe a quarter cup of raisins or nuts. Just my take. Take this with a pinch of salt. Sent from my iPhone On Sep 10, 2016, at 6:53 AM, Janet Acheson via Cookinginthedark wrote: I am a bit intrigued and will be trying some of these larger recipes that allow you to store a base for future cooking. My question herein is about the homemade muffin mix. Could an experienced baker please explain what I might add to this mix in order to make the basic muffin produced by this recipe? Here is the original posted recipe: On Sep 4, 2016, at 7:56 PM, Wayne Scott via Cookinginthedark wrote: Homemade Muffin Mix 8 cups unbleached flour -- or 1 all-purpose 3 cups sugar 3 Tbsp baking powder 2 tsp salt 2 tsp cinnamon, Ground 2 tsp nutmeg, Ground In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Put into a large airtight container. Seal and label with date and ingredients. Store in a cool, dry place. Use within 6-8 months. Makes about 11 cups of Homemade Muffin Mix. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Muffin mix with instructions
8 Cups of All-Purpose Flour or wheat flour if you prefer 3 Cups of Sugar 3 Tablespoons of Baking Powder 2 Teaspoons of Salt 2 Teaspoons of cinnamon 2 Teaspoons of nutmeg Mix all of these dry items together and store in a container in your pantry for you to use when you need it! To actually make our muffins: finished-bulk-muffin-mix 2 3/4 cups of the above mix 1 beaten egg 1 cup of milk 1/2 cup of melted butter Mix the beaten egg, milk and butter together and pour into muffin mix. Mix with a fork until well blended. Then add whatever add-ins you like and mix again. Pour into your muffin tin (2/3 full) or cake pan (for a cake like muffin) and bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean. You can make them like they are and then once baked roll in melted butter and then roll in sugar and cinnamon mix for what is called "French Muffins" (one of my mom's traditional muffins for special occasion breakfasts! Notes See more recipes and bulk pantry ideas at http://thethriftycouple.com/category/home-life/recipes/ -Original Message- From: Janet Brown via Cookinginthedark Sent: Saturday, September 10, 2016 11:44 AM To: cookinginthedark@acbradio.org Cc: Janet Brown Subject: Re: [CnD] Homemade muffin mix - question about its use I think, judging by how much baking powder is in the mix recipe, this mix would make about 2 batches of 12 muffins, regular size, muffins. You would have to add oil or butter, somewhere between a half and single cup plus 2 eggs and whatever fruit or distinguishing flavor you wanted your muffins to have. I would use about a cup of fruit or pumpkin of choice and maybe a quarter cup of raisins or nuts. Just my take. Take this with a pinch of salt. Sent from my iPhone On Sep 10, 2016, at 6:53 AM, Janet Acheson via Cookinginthedark wrote: I am a bit intrigued and will be trying some of these larger recipes that allow you to store a base for future cooking. My question herein is about the homemade muffin mix. Could an experienced baker please explain what I might add to this mix in order to make the basic muffin produced by this recipe? Here is the original posted recipe: On Sep 4, 2016, at 7:56 PM, Wayne Scott via Cookinginthedark wrote: Homemade Muffin Mix 8 cups unbleached flour -- or 1 all-purpose 3 cups sugar 3 Tbsp baking powder 2 tsp salt 2 tsp cinnamon, Ground 2 tsp nutmeg, Ground In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Put into a large airtight container. Seal and label with date and ingredients. Store in a cool, dry place. Use within 6-8 months. Makes about 11 cups of Homemade Muffin Mix. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] reposting carnation breakfast bars
The recipe says only to melt 12 ounces of the chocolate, when, besides the half cup chocolate chips, there are 24 to 36 ounces of chocolate to use. That is why the recipe isn't clear. Plus, if you are omitting the syrup, you were just essentially putting the dry ingredients in without there being anything to make everything adhere. Especially if leaving out the syrup, since I am a chocolate fan, I would know the 36 ounces of chocolate, mix that in with the other dry ingredients, then pack everything in the pan and refrigerate. > On Sep 3, 2016, at 12:54 PM, Wayne Scott via Cookinginthedark > wrote: > > 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) > > I think this recipe is pretty clear. I just reread it. I don't remember > where I got it. > ___ > 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] Garlic Clove
The entire bulb of garlic is considered a head. You use one of the pieces of the bulb, which would equal a clove. I can't answer the other question, because I have never used the jar product. > On Sep 3, 2016, at 6:38 AM, Janet Acheson via Cookinginthedark > wrote: > > Question: is a garlic clove one of the petals of the garlic or the entire > bulb? > > Question: if you are using a prepared garlic product such as garlic in oil, > what measurement, on average, would equal a garlic glove? > > > > ___ > 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] cupcake pans
Haven't heard of anything quite like what you mention. You could get silicone muffin pans, that you could press the bottom part of or pull apart the sides of for turning cupcakes out. > On Jul 27, 2016, at 7:44 PM, Jeanne Fike via Cookinginthedark > wrote: > > Hello, > > Just curious, does anyone know if there is such a cupcake pans that have a > button on the under side for each cup to help get them out? > >Jeanne > > ___ > 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] Friendship Bread:
I have made this recipe; it works just fine without the yeast. In Texture it's like how a quick bread would be, like pumpkin bread. Sugaring the loaf pan after greasing, before putting the batter in, really adds to this too. > On Jun 11, 2016, at 9:55 AM, ellen telker via Cookinginthedark > wrote: > > I'm just double checking. I have some other Friendship Bread recipes in my > folder which look very much like yours, but they have yeast in the starter. > If yours works out well without the yeast, that would be great. > Ellen > - Original Message - From: "brenda mueller via Cookinginthedark" > > To: "cooking in the dark" > Cc: "brenda mueller" > Sent: Friday, June 10, 2016 7:22 PM > Subject: [CnD] Friendship Bread: > > >> I have made this before, and it's a great thing to have with a good cup of >> coffee. A good friend gave me this recipe; its only problem is that I can >> make that bread disappear in much less time than it takes to make it! >> >> AMISH FRIENDSHIP BREAD STARTER >> Day 1: Make the starter dough by using 1 cup sugar, 1 cup flour and 1 cup >> milk. Using a wooden or plastic spoon, stir the mixture in a glass or >> plastic bowl. Do not use metal bowls or spoons. Cover the bowl loosely with >> a paper >> towel, cloth, wax paper or >> plastic wrap. Do not refrigerate. Keep at room temperature. >> Days 2, 3 and 4: Stir the mixture once each day with a wooden or plastic >> spoon. >> Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk. Stir. >> Days 6, 7, 8 and 9: Stir once each day. >> Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of the >> mixture to keep for yourself, and give 1 cup each to three friends. >> Note: If you would like to only have enough for yourself to keep the >> starter going >> and make bread Then use 1/2 cup of each ingredient at each addition >> of flour, sugar and milk. >> AMISH FRIENDSHIP BREAD >> 1 cup of starter >> 2/3 cup oil >> 3 eggs >> 2 cups flour >> 2 teaspoons baking powder >> 1/2 teaspoon baking soda >> 1/2 teaspoon salt >> 2 teaspoons vanilla >> 1-1/2 teaspoons cinnamon >> 1 cup sugar >> Preheat oven to 350 degrees. Grease and flour (or sugar) two 9-by-5-inch >> loaf pans. >> Combine all ingredients with starter and mix well but do not over-mix. Pour >> into loaf pans and bake for about 40 to 45 minutes until done. >> Note: Raisins, chopped apples, drained crushed pineapple, candied fruit, >> coconut, mashed banana, dates, chopped nuts and/or chocolate chips (1/2 cup >> each) may be added to the batter before baking. >> Note: If you are given some starter, do not store it in the refrigerator but >> keep it at room temperature until ready to use. >> >> >> >> Brenda Mueller >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking bacon
How long were you microwaving your bacon? I do mine one minute per slice, and put a paper towel under and on top of it. They absorb the fat. I have a bacon pan, that has lines, and a place where more of the fat can drain too. > On Jun 10, 2016, at 4:27 PM, randy tijerina via Cookinginthedark > wrote: > > hi friends...Randy here..what's the best way to cook bacon? > to methe microwave...dries it..I want to have my bacon taste like it > was on the stove..but, without all that fat.how do you guys do it? > > ___ > 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] Filling Muffin Tins
I respect that what ever works is good. I myself wouldn't want to mess with batter and plastic bags. Since you have to check the batter level in the pan as well as what your inserting from,, you're not going to completely avoid a messy proposition. Since recipes generally recommend that you fill the muffin pan two thirds full, it works for me to use a scant quarter measuring cup. > On Apr 23, 2016, at 4:44 PM, Kimberly via Cookinginthedark > wrote: > > Depending on the thickness of the batter, try putting the batter in a ziplock > bag, snipping off the corner and squeezing the batter into the cups. > > > Sent from Kimber's iPhone > >> On Apr 23, 2016, at 1:27 PM, Lori Castner via Cookinginthedark >> wrote: >> >> Hi, Everyone, >> >> >> >> I love muffins, and I enjoy baking them. But I do not enjoy filling the >> muffin cups with batter, and no matter what technique I try, it is a messy >> job. I have used a small scoop, a collapsible measuring cup, and even just a >> table spoon, but still it's messy. >> >> >> >> Does anyone have a technique for filling muffin tins with little mess. >> >> >> >> Thanks. >> >> >> >> Lori >> >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] shake and bake
That sounds like a really high temperature to me. I always did my shake and bake chicken at 350 for an hour. > On Mar 3, 2016, at 3:21 PM, Kimsan via Cookinginthedark > wrote: > > If I want to bake 9 drumb sticks. After coding the shake and bake on the > chicken, the box says 25 minutes on 425. Does that sound right? > > The shake and bake I can't remember, but it starts with a p? Pinco? > > ___ > 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] Dealing with onions
Congrats on venturing out! Take a bit of the stem part of the onion, and Peele down. So once you've gotten started, you may take a fingernail and get underneath what feels like paper, and continue peeling that off. Do that until you reach what feels slightly juicy and alive; it will have lines all around. You can go along the lines when cutting. This is what comes to mind when I think on how I handle onions. If you do a Google search, using the term how to peel onions, there's a very nice article that comes up at the very top. It recommends slicing the onion in half vertically, and then peeling each half from the top down, like how I describe. To my knowledge there are no devices for peeling onions. Otherwise, to cut them, I do something like what the article says: take each half, cut into slices, keeping them all together , then turning the mass around and cutting again, and maybe doing it a third time, depending on the size I want my pieces. On Mar 29, 2016, at 7:16 PM, Will Henderson via Cookinginthedark wrote: I know this might be a strange question, but seeing as how I'm so new at cooking, I feel I can ask this. I finally am getting beyond using the crock pot or quick one skillet meals and want to begin to increase what kinds of things I use. Several of the things I want to do require onions. What's the best way of dealing with them in the way of peeling them? Does anyone use any special tools or techniques? I know there are several layers, but how does one know when it's peeled and ready to chop or slice? I do have one of those onion chopper devices, so how do I know when I can begin using that? Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Is everything OK with the list?
Nothing has come through to me since when I sent out the alert regarding the possible spam. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Regarding the forwarded message
It was sent as a forward, and all that was there was a website. I figured that if it was legitimate, that the administrators would've written what ever to us in text. Therefore I did not open the website. I treat messages with Blank subject lines the same way. You can't be too careful these days. If you did mean for us to read something important, this was not the way to do it. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] potato cutters -
I know what you mean about it being too hard to use traditional potato cutter. Pampered chef has what is either called a garnishing tool or, more precisely, a crinkle cutter. With this, the handle stands straight up, vertically, which is more ergonomic for women, using your upper body strength more then if you are cutting horizontally with a knife. With this you would cut your potato in half lengthwise, and then each of those halves in half, and you keep on doing that so that eventually you end up with crinkle cut fries. > On Mar 6, 2016, at 8:04 AM, Charles Rivard via Cookinginthedark > wrote: > > Will your potato chipper handle large potatos? All of the French Fry cutters > that I have seen will only work with short and not-very-fat potatos. I would > like to get long and thin fries, about the thickness of what you get at > McDonald's. The ones that I have seen are also very difficult to work with > as far as pressing the potato through the cutters. If anyone knows all of > the info that I need to obtain a French Fry cutter that will suit my needs, I > would appreciate it. > > Another option might be a French Fry cutter for my Hamilton Beach Big Mouth > food processor. If anyone has one of these, I'd like to know your thoughts > on this specific item. > > While we're on the subject of cutting potatos, does anyone have a good method > for making home made potato chips? I like them thin and crispy, not like the > thick Kettle chips, but thin, the way that Lays potato chips are made, or > Pringles. Thanks. > > > > > If you think you're finished, you! really! are! finished!! > -Original Message- From: Shannon via Cookinginthedark > Sent: Saturday, March 05, 2016 6:13 PM > To: cookinginthedark@acbradio.org > Cc: Shannon > Subject: Re: [CnD] air fryers > > Hi Roberta, > I have been using my Actifry for a few years now and I really like it. I > only have experience in making home fries though. > I have made all kinds of fries with different oils and spices. I have cut > the potatoes in different sizes and shapes but ultimately we like the french > fry cut. I bought a potato chipper from Amazon which works great. > On thing I found is a tablespoon of oil is too much, I use less. If frying > frozen foods the one tablespoon may be needed, I don't know. > There is only 2 buttons on it: start and stop and a timer, they are both > raised. > Hope this helps. > > Shannon > - Original Message - From: "Roberta Simmons via Cookinginthedark" > > To: > Cc: "Roberta Simmons" > Sent: Thursday, March 03, 2016 7:28 PM > Subject: [CnD] air fryers > > >> Does any one have any experience with an air fryer? >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > --- > This email is free from viruses and malware because avast! Antivirus > protection is active. > https://www.avast.com/antivirus > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Fried egg sandwiches:
I know what you mean: my fried eggs are flat version of a hard boiled egg, only with some moisture left. You should get the pan good and hot first, so tgat the butter sizzles, before putting the eggs in and turning the heat down. By the time I get my other stuff for breakfast together, the eggs are done. I put the lid on mine too. On Feb 2, 2016, at 1:28 PM, Teresa Mullen via Cookinginthedark wrote: I forgot to ask when you cook the eggs in this method, does it really cook because I am not a big fan of the slimy egg stuff! LOL Teresa MullenSent from my iPhone > On Feb 2, 2016, at 10:18 AM, Brenda Mueller via Cookinginthedark > wrote: > > I make fried egg sandwiches all the time. > > Place two slices of bread side by side on a plate, and butter them. > Melt butter in a pan as you normally would for fried eggs, and crack two eggs > into it. > Cover the pan with a lid, and cook on low for two minutes. > > Put your eggs on the bread, and salt and pepper to taste. > Put your sandwich together. > No flipping is necessary because of the lid. That's all there is to it. > Brenda Mueller > > > Sent from my iPhone > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Idea for get-together
Could be fun. You didn't provide an E-mail in the text, so that's why writing here. -Original Message- From: john mcconnell via Cookinginthedark Sent: Friday, January 22, 2016 2:01 PM To: cookinginthedark@acbradio.org Subject: [CnD] Idea for get-together Hello Steve, Dale, and all: My wife, Carol, had an idea, concerning trying to get people together for a time of cooking, and generally meeting each other. It would be a time of about 2-3 days in Houston, Tx. If possible. We could have time when a person, or persons could share their recipes, and trade recipes in a face to face manner. The cost for a hotel and other things would need to be worked out, but we thought we would ask if people would be thinking about this idea. Since we didn't have a direct email in our address book for Dale Campbell or Steve Stuart, we sent this to the list in general. Please consider, and give your comments privately, rather than on the list, in order to avoid clutter. Respectfully, John and Carol McConnell ___ 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] the George foreman grill
I have the most basic George Foreman grill, since it's just me. It has no buttons, not even a touch pad. You give it a good ten minutes to heat up, and, if a conventional recipes says to grill something on each side for ten minutes, you do it in the George for half that time, since you're doing both sides at once. Even though it's nonstick and supposedly you're not to oil it, depending on what I'm making I'll put a little garlic grapeseed oil on or something, for more flavor. To help with cleaning, after I take my food out, I wet a paper towel, put onto the grill, and close the lid, so that the water heats up to help remove what's between the grill slats when you really go to clean it. What I had from Cooks Essentials from QVC was really nice, what they made in cooperation with George foreman, that had buttons to turn on, and timer buttons that beeped with each press, plus grill would beep when it was ready to use. The plug went bad on it though after several years, which is why don't have it any more. -Original Message- From: randy tijerina via Cookinginthedark Sent: Monday, January 04, 2016 9:44 PM To: cookinginthedark@acbradio.org Subject: [CnD] the George foreman grill Hi everyone..happy new year. I've a questio for you all. my Brother's gonna turn me in to a novice cheff.(shutters)...I'm nervis!. I'm wonderingis the George foreman grilll accessible to use? How do you folks go about labeling it...or whatever? Hope to make..a decent steak one dayor somethingrandy. ___ 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] Question: spreading butter, jam, or cheese on a piece of bread
All I can say is I do the best I can. When you're out some things are beyond your control, like, the place might bring you the butter out cold. If you're blind, however minutely, if having to cut from a stick, like it or not, you'll end up touching the butter. Friends of mine were at some church gathering a few years back, and whoever made a fuss and wouldn't take from the stick because my friends touched it. If it's cold, it might well work out you're not going to be able to spread it evenly. Employ as much finesse as you can if the butter isn't in packs, but, well, guess it's because I'm older now, I figure people shouldn't be looking to see and be commenting on if your butter is spread all over the bread, and evenly! I should think people would have better things to concern themselves with. Kathy. -Original Message- From: Michael Capelle via Cookinginthedark Sent: Saturday, November 28, 2015 12:05 PM To: cookinginthedark@acbradio.org ; Susie Stageberg ; 'Sugar' Subject: Re: [CnD] Question: spreading butter, jam, or cheese on a piece of bread i also use my fingers, have tried with a knife, but just cant get it. - Original Message - From: "Susie Stageberg via Cookinginthedark" To: ; "'Sugar'" Sent: Saturday, November 28, 2015 10:40 AM Subject: Re: [CnD] Question: spreading butter, jam, or cheese on a piece of bread I'm not proud: if it's for me I use my fingers; if it's for somebody else, I get sighted assistance. We keep the butter softened too, which helps, but I still get a finger in there. Sometimes I have better luck if I lay the slice of bread in the palm of one hand and spread with the other; that way the palm of the hand can feel if I'm hitting all the spots. But sometimes that doesn't work too well either. Susie -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, November 28, 2015 10:37 AM To: cookinginthedark@acbradio.org; 'Lanore' Subject: Re: [CnD] Question: spreading butter, jam, or cheese on a piece of bread Hi I do the same, I make sure my butter is soft or at room temp. thn I slide the knife side to side(takes some practice),then up and down, with clean fingers I make sure it is not thick but usually you can tell by the knife. I think we all need to find the technique that works for us. sugar ‘Faith is seeing light with your heart when all your eyes see is darkness.’ ~Blessed, Sugar -Original Message- From: Lanore via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, November 28, 2015 8:25 AM To: cookinginthedark@acbradio.org; Parham Doustdar Subject: Re: [CnD] Question: spreading butter, jam, or cheese on a piece of bread I use the edge of a knife and move it back and forth and go too the sides. Lenore On 11/28/2015 9:57 AM, Parham Doustdar via Cookinginthedark wrote: Hi, This has been bugging me for a while, so I wonder if anyone has developed their own personalized technique for this. When I want to spread something on a piece of bread, I face two problems: 1. Without using my hands, I'm not sure how much of the butter, cheese or whatever I've picked with my knife, or in some cases, my spoon. 2. Even though I have tried putting whatever I want to spread in the center of the bread and spreading it to the sides (I've read this technique somewhere on the net), the cheese or butter doesn't get spread evenly. How do you guys solve these two problems? Thanks! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Blender apple sauce
I’ve made this; it’s good. Recipe came with my Hamilton Beach blender. I’ve also done it in my food processor: Yield: two cups 2 large apples 1/4 cup water 1 tablespoon lemon juice one to three tablespoons sugar Wash, peel, core, and chop apples into small pieces. Put half the apples and remaining ingredients into blender container. Cover, and blend on low speed until pureed. Turn blender to medium speed. While blender is running, add remaining apples. Blend until of fine consistency. For thick applesauce add one tablespoon cinnamon candy to ingredients before blending. For cooked apple sauce: bring mixture to a boil over medium heat, then chill. __ NOD32 1882 (20061124) Information __ This message was checked by NOD32 antivirus system. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Is macaroni being made smaller?
I bought a box of elbow macaroni to make mac and cheese from scratch, and was really surprised at how small the pasta was, as I remember it being bigger. Has anyone noticed this, or, is there a bigger version of elbow macaroni that has a specific name that I should look for? I know, could use shells, but is there a bigger version of elbow macaroni out there? Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cornbread, homesteader
From: Kathy Brandt Sent: Saturday, January 15, 2011 5:28 PM To: kathy brandt Subject: Cornbread, homesteader 1 1/2 cups cornmeal 2 1/2 cups milk 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2/3 cup white sugar 2 eggs 1/2 cup vegetable oil Directions 1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan. 2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan. 3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean. __ NOD32 5790 (20110115) Information __ This message was checked by NOD32 antivirus system. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] GOLDEN CORN BREAD
-Original Message- From: Marilyn L DeWeese Sent: Friday, November 30, 2007 9:42 AM To: cooking-frie...@cooking-lists.com Cc: cookinginthedark@acbradio.org Subject: C n D: GOLDEN CORN BREAD GOLDEN CORN BREAD 1 cup Aunt Jemima Enriched Yellow Corn Meal 1 cup all purpose flour 2-4 tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 egg 1/4 cup vegetable oil Preheat oven to 425°F. In a large bowl, combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and oil. Beat until fairly smooth, about 1 minute. Bake in a buttered or sprayed 8 inch square baking pan 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Variations: Muffins or Corn Sticks: Pour corn bread batter into a buttered or a paper-lined muffin tins or hot well buttered corn pone pans. Mexican Corn Bread: Stir 1 cup whole kernel corn, 2 tablespoons chopped green chilies and 1/2 teaspoon chili powder into batter. Bake in a buttered or sprayed 8 inch square pan in a preheated 425F oven 22-25 minutes or until wooden toothpick inserted in center comes out clean. Remove from oven, top with 1/2 cup shredded cheddar or Monterey Jack cheese. Enjoy. __ NOD32 2696 (20071130) Information __ This message was checked by NOD32 antivirus system. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Disney Land Cornbread
-Original Message- From: CD Sent: Wednesday, December 06, 2006 12:09 AM To: cookinginthedark@acbradio.org Subject: cookinginthedark: Disney Land Cornbread Disneyland Cornbread 2/3 cup sugar 1 teaspoon salt 1/3 cup butter (or margarine), softened 1 teaspoon vanilla 2 eggs 2 cups flour 1 tablespoon baking powder 3/4 cup cornmeal 1 1/3 cups milk Combine sugar, salt, shortening and vanilla and mix 5 min. Add eggs one at a time and beat 3 min. Mix flour, baking powder, and cornmeal. Add half of flour mixture to sugar mixture. Add half of milk to flour and sugar mixture and mix. Add remainder of milk and flour mixture and beat to blend. Bake at 400 degrees for 20 minutes or golden brown. Enjoy while warm with butter; honey-butter (mix 2 tablespoons honey with 1/2 stick softened butter); or your favorite jam or jelly. Carla Rae and Deli May Blind Mice Mart is proud to sponsor the Cooking in the Dark Show and list serve Visit the Cooking in the Dark page at Blind Mice Mart for show archives and lots more cool info! Every purchase at Blind Mice Mart funds the Mouse Hole Scholarship Program providing scholarships for Blind students! http://www.Blind MiceMart.com Use the coupon code "acbradio" when you check-out at Blind Mice Mart and a portion of your purchase will be donated to ACB Radio and you will save a little change too! Got a pod catcher? Here is the pod cast address for Cooking in the Dark: http://www.gcast.com/u/cookingindark/main.xml Cooking in the Dark is also streamed weekly on the internet. Here are the carriers, times, and links for the broadcasts: All Times listed are Eastern. ** Acb Radio Mainstream Saturdays at 10 pm eastern Sundayys at 1 am, 4 am, 7 am, 10 am, 1 pm, 4 pm, and 7 pm eastern http://www.acbradio.org (Mainstream channel) ** Houston Taping for the Blind Wednesdays and Thursdays at 4 pm eastern. http://www.listen.tapingfortheblind.org ** For The People Sundays at 5:30 pm eastern http://www.for-the-people.com (Membership Required) Visit the Cooking and Baking Department at Blind Mice Mart and get some of the same products Dale uses on the show! Recipes posted on this list serve are the property of Blind Mice Mart and Cooking in the Dark. Reproduction without permission is not permitted. Cooking in the Dark and Blind Mice Mart are copyrighted trademarks of Blind Mice Inc. __ NOD32 1905 (20061206) Information __ This message was checked by NOD32 antivirus system. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Corn Bread, german
From: Kathy Brandt Sent: Saturday, March 17, 2007 12:05 AM To: kathy brandt Subject: Corn Bread, german German Corn Bread 2 eggs, well beaten 1 cupful of milk 2 tbsp. molasses or syrup 2 tbsp. melted butter 1 1/2 cupfuls of yellow cornmeal 3/4 cupful of flour 4 tsp. baking powder salt to taste Combine the eggs, milk, molasses and the butter. Then add the dry ingredients, which have been thoroughly mixed. Pour the batter into heated buttered pan and baking 20 minutes in a moderately hot oven (375 degrees F.). __ NOD32 2122 (20070317) Information __ This message was checked by NOD32 antivirus system. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Sweet Country Cornbread
-Original Message- From: Julie & Miss Mercy, avon representative Sent: Friday, June 22, 2007 11:19 AM To: cookinginthedark@acbradio.org Subject: C n D: Sweet Country Cornbread Sweet Country Cornbread You can use yellow, white or blue cornmeal to make this classic cornbread. Prep Time:10 min Start to Finish:35 min Makes:12 servings 1 cup milk 1/4 cup butter or margarine, melted 1 egg 1 1/4 cups yellow, white or blue cornmeal 1 cup Gold Medal® all-purpose flour 1/2 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt 1. Heat oven to 400ºF. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches. 2. Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan. 3. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Nutrition Information: 1 Serving: Calories 170 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 3 g); Cholesterol 30 mg; Sodium 260 mg; Total Carbohydrate 29 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 10 %; Iron 6 % Exchanges: 1 Starch; 1 Fruit; 1 Fat *Percent Daily Values are based on a 2,000 calorie diet. Did You Know... Not all cornmeal is yellow! It can also be white or blue, depending on the type of corn it came from. Purchasing To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil. Substitution Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt. Variation If you prefer corn muffins, grease just the bottoms of 12 regular-size muffin cups, or place paper baking cups in muffin cups. Fill about 3/4 full with batter. from www.bettycrocker.com -- Julie Morales Email & Windows/MSN Messenger: mercy...@shentel.net Skype mercy0421 AIM mercylab421 http://juliemorales.avonrepresentative.com/ Currently in Winchester Regional, Virginia Clear, Lightning Observed 82°F Wind:SSW-200° at 9mph Polygram Records, Warner Brothers and Keebler: New company will be called Poly-Warner-Cracker. Listen or download previous Cooking in the Dark Shows at: http://www.cookinginthedark.libsyn.com Got a pod catcher? Here is the address to paste into your pod catcher for Cooking in the Dark: http://www.cookinginthedark.libsyn.com/rss Cooking in the Dark is sponsored by Blind Mice Mart! http://www.blindmicemart.com The Cooking in the Dark Show is streamed weekly on the internet. Visit the Cooking in the Dark page at Blind Mice Mart for times and links. Every purchase at Blind Mice Mart funds the Mouse Hole Scholarship Program providing scholarships for Blind students! http://www.BlindMiceMart.com Use the coupon code "acbradio" when you check-out at Blind Mice Mart and a portion of your purchase will be donated to ACB Radio and you will save a little change too! Visit the Cooking and Baking Department at Blind Mice Mart and get some of the same products Dale uses on the show! Recipes posted on this list serve are the property of Blind Mice Mart and Cooking in the Dark. Reproduction without permission is not permitted. Cooking in the Dark and Blind Mice Mart are copyrighted trademarks of Blind Mice Inc. __ NOD32 2348 (20070623) Information __ This message was checked by NOD32 antivirus system. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] electric carving knife questions
More power to those using an electric knife. I'm horrified at the idea myself/weak smile. I if I'm not careful occasionally get into enough trouble with regular knives let alone an electric one! I know it's probably a matter of confidence, but have no desire to try it. -Original Message- From: Jill O'Connell via Cookinginthedark Sent: Wednesday, July 22, 2015 1:54 PM To: cookinginthedark@acbradio.org ; Kerry Friddell Subject: Re: [CnD] electric carving knife questions Years ago we used to have a meat slicer that was not electric but I considered it much safer to use by a blind person. On Jul 20, 2015, at 2:27 AM, Kerry Friddell via Cookinginthedark wrote: Charles, how about telling about your electric meat slicer. I would like to know where you got it and also a little about how it works. I would appreciate it. Thanks, Kerry -Original Message- From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, July 19, 2015 3:27 PM To: cooking in the dark list Subject: [CnD] electric carving knife questions I've been thinking about getting an electric carving knife. Although I do have an electric meat slicer, I'm thinking this might be quicker for slicing hams and other boneless pieces of meat, possibly. I would like to hear from any totally blind people who have used one. Questions: Do they have an adjustable guide for slicing at desired thicknesses? 2. If so, what are the thicknesses? 3. What features should I look for? 4. Any particular brands, and, if so, why or why not? Thanks in advance. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] shake 'n bake question
That seems a long time to cook Shake'n'Bake chicken to me. The most I ever cooked it is an hour at 350. I'd think it would dry out too much cooked longer. Kathy. -Original Message- From: brenda mueller via Cookinginthedark Sent: Tuesday, July 21, 2015 10:16 PM To: cookinginthedark@acbradio.org ; Charles Rivard Subject: Re: [CnD] shake 'n bake question No, just lay the pieces out flat instead of stacking them. You're using a conventional oven not a microwave. Brenda Mueller - Original Message - From: Charles Rivard via Cookinginthedark To: cooking in the dark list Concerning the timing. The directions state to cook the chicken in a preheated 350 degree oven for one hour and 30 minutes. I'm making a double batch, 16 chicken drumsticks. Should the cooking time be increased? If so, any recommendations are appreciated. Thanks in advance. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question and recipe for leg of lamb
What cooking time and temperature would you recommend if doing in oven or stove top? Thanks. -Original Message- From: Penny Reeder via Cookinginthedark Sent: Sunday, May 24, 2015 12:44 PM To: cookinginthedark@acbradio.org ; john mcconnell Subject: Re: [CnD] Question and recipe for leg of lamb Hi, A clove of garlic is one of those little seed-like pods. The whole clump of cloves is called a garlic bulb! Here's a similar recipe that I make for leg of lamb with potatoes in the crock pot. It's delicious. (I don't bother with the gravy though.) Garlic Roasted Leg Of Lamb 1-3 to 4 pound boneless leg of lamb 3 tablespoons of olive oil 1/2 cup of white wine 5 potatoes, peeled and sliced 4 cloves of fresh garlic, peeled 1 teaspoon of garlic powder 1 teaspoon of dried rosemary spice 1 teaspoon of salt 1/2 teaspoon of Pepper Add the garlic powder, dried rosemary, salt and pepper in a small bowl and blend the spices together well. With your hands, rub the spices all over the lamb. Put the 3 tablespoons of olive oil in a large skillet and brown the lamb on all sides. Place the sliced potatoes evenly across the bottom of your crock-pot. Remove the browned leg of lamb from the skillet and place it on top of the potatoes in the crock-pot. Add the wine to the skillet and quickly bring it to a boil then shut off the heat. Pour the wine and any meat scrapings into the crock-pot around the leg of lamb. With a knife, slit 4 holes down into the top of the lamb meat in different places and push the 4 cloves of garlic down into the holes in the top of the meat. Cover the crock-pot with the lid and cook on low or auto (automatic) heat for approximately 8 hours or until the leg of lamb is cooked through. Use the juices in the bottom of the crock-pot for gravy by adding 1-2 tablespoons of cornstarch to about a 1/2 cup of water, stir well and add that to the meat juices while the juice is still hot. On 5/24/15, john mcconnell via Cookinginthedark wrote: Hello List: Pardon my ignorance, but when a recipe calls for a clove of garlic, does it call for the little thing that looks like a seed, or does it call for the whole garlic? I prepared a leg of lamb as follows: 3 potatoes sliced. 3-4 baby carrots. 1 half of an onion chopped, 1/2 cup of water. Take the netting off of the leg of lamb, rub it with a little pepper, and if so desired some garlic powder. Put it into a crockpot, and then the vegetables on the top of it. Pour the water on the side, and not onto the meat and vegetables. Put the crockpot on high for 4-6 hours, or low for 10-12 hours. I couldn't find a recipe in any cookbook, that coordinated whit what we have, so I thought outside of the box. The lamb came out really yummy! If anyone has any different lamb recipes, please share them. Last note: When putting recipes into the list, remember, that some of are totally blind, and cannot tell when something is golden brown, or there is not pink in it, either meat, or something else. Just a friendly reminder. Thanks for reading, and hoe you like this recipe. Regards, John and Carol McConnell ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Fw: [cookinginthedark] Cafe Viennese
Cafe Viennese 1 cup instant coffee granules 1 cup sugar 2/3 cup instant nonfat dry milk powder 1/2 tsp cinnamon Boiling water Combine first 4 ingredients and mix well. Store in airtight container. For each serving, place 2 & 1/2 to 3 tablespoons in a cup. Add 1 cup boiling water, stir well. Do you need directions for preparing a product bought at the store? Would you like to add a product's directions to the Product Access Project's database? Visit the Product Access Project's database http://www.productaccessproject.org Visit Blind Mice Mart's kitchen department! Use the coupon code "cooking" at check out for extra savings! http://www.blindmicemart.com Recipes from last month's Cooking in the Dark show! Archived cooking in the dark broadcasts! -- To unsubscribe, e-mail: cookinginthedark-unsubscr...@acbradio.org For additional commands, e-mail: cookinginthedark-h...@acbradio.org ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Fw: [cookinginthedark] coffee variations
Vanilla Coffee 1/2 cup ground Coffee, any variety 1/4 cup firmly packed brown sugar 6 cups cold water 1 Tbsp. imitation vanilla PLACE coffee in filter in brew basket of coffee maker. Place sugar in empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete, stir in vanilla until well blended. POUR into 6 large cups or mugs. KRAFT KITCHENS TIPS Spiced Orange Coffee Omit vanilla. Add 1 Tbsp. grated orange peel and 1/2 tsp. ground cinnamon to coffee in filter before brewing. Variation Prepare as directed; refrigerate until chilled. Serve as a cold beverage over ice cubes. Do you need directions for preparing a product bought at the store? Would you like to add a product's directions to the Product Access Project's database? Visit the Product Access Project's database http://www.productaccessproject.org Visit Blind Mice Mart's kitchen department! Use the coupon code "cooking" at check out for extra savings! http://www.blindmicemart.com Recipes from last month's Cooking in the Dark show! Archived cooking in the dark broadcasts! -- To unsubscribe, e-mail: cookinginthedark-unsubscr...@acbradio.org For additional commands, e-mail: cookinginthedark-h...@acbradio.org ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark