Re: [CnD] OT Thanksgiving

[Lenore Koszalinski]

Happy thanks giving to all people who live in Camnada,. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Anna
Sent: Sunday, October 13, 2013 1:23 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] OT Thanksgiving

Hi, happy thanksgiving to all the Canadians and there families on the list.
Anna
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Re: [CnD] thawing hot dog rolls quickly

[Lenore Koszalinski]

Confused if you seprate them than put them back in the same bag wont they
stick together? Do you mean put them in separate bags than put them in one
bafg? Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Tuesday, October 15, 2013 12:53 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] thawing hot dog rolls quickly

Save on the number of bags in the freezer by separating them when fresh and 
placing them all in 1 bag.  If you need only 2 or 3, they can easily be 
taken out, and the others remain frozen.  Then you thaw out only what you 
need.

---
Shepherds are the best beasts, but Labs are a close second.
- Original Message - 
From: "jan" 
To: 
Sent: Tuesday, October 15, 2013 6:42 AM
Subject: Re: [CnD] thawing hot dog rolls quickly


>I thaw them on the counter. They don't take too long. I also have put them
> in zip lock bags when I put them in the freezer. One or two to a bag. They
> thaw more quickly that way, too.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Jude DaShiell
> Sent: Tuesday, October 15, 2013 7:37 AM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] thawing hot dog rolls quickly
>
>
> I found putting hot dog rolls in the microwave with frozen vegetable
> setting for a minute thaws the hot dog rolls out nicely, except those
> rolls don't get tough as they cool down as happens with regular microwave
> setting for a minute.
>
>
>
---
> jude  Avoid the Gates Of Hell, use Linux!
>
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Re: [CnD] thawing hot dog rolls quickly

[Lenore Koszalinski]

Yes I think so but I find it hard to believe that they wont stick together.
I will try it. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Tuesday, October 15, 2013 9:40 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] thawing hot dog rolls quickly

No.  Separate them when they are fresh, then put them in the same bag they 
came in and secure it with the twisty or whatever kept the bag closed.  They

will not stick together.  Using a bag for each individual hot-dog bun would 
be a huge waste of bags, don't you think?

---
Shepherds are the best beasts, but Labs are a close second.
- Original Message - 
From: "Lenore Koszalinski" 
To: 
Sent: Tuesday, October 15, 2013 8:42 PM
Subject: Re: [CnD] thawing hot dog rolls quickly


> Confused if you seprate them than put them back in the same bag wont they
> stick together? Do you mean put them in separate bags than put them in one
> bafg? Lenore
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Charles Rivard
> Sent: Tuesday, October 15, 2013 12:53 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] thawing hot dog rolls quickly
>
> Save on the number of bags in the freezer by separating them when fresh 
> and
> placing them all in 1 bag.  If you need only 2 or 3, they can easily be
> taken out, and the others remain frozen.  Then you thaw out only what you
> need.
>
> ---
> Shepherds are the best beasts, but Labs are a close second.
> - Original Message - 
> From: "jan" 
> To: 
> Sent: Tuesday, October 15, 2013 6:42 AM
> Subject: Re: [CnD] thawing hot dog rolls quickly
>
>
>>I thaw them on the counter. They don't take too long. I also have put them
>> in zip lock bags when I put them in the freezer. One or two to a bag. 
>> They
>> thaw more quickly that way, too.
>>
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
>> Behalf Of Jude DaShiell
>> Sent: Tuesday, October 15, 2013 7:37 AM
>> To: cookinginthedark@acbradio.org
>> Subject: [CnD] thawing hot dog rolls quickly
>>
>>
>> I found putting hot dog rolls in the microwave with frozen vegetable
>> setting for a minute thaws the hot dog rolls out nicely, except those
>> rolls don't get tough as they cool down as happens with regular microwave
>> setting for a minute.
>>
>>
>>
>
---
>> jude  Avoid the Gates Of Hell, use Linux!
>>
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Re: [CnD] thawing hot dog rolls quickly

[Lenore Koszalinski]

Because when I have put hot dog and hamburger roles in the freezer with out
taking them apart they sticktogether. Lenor, so Idont see why they would not
do it now. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Thursday, October 17, 2013 3:02 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] thawing hot dog rolls quickly

Why would they stick together?  They are dry and in a sealed bag.

---
Shepherds are the best beasts, but Labs are a close second.
- Original Message - 
From: "Lenore Koszalinski" 
To: 
Sent: Wednesday, October 16, 2013 9:50 PM
Subject: Re: [CnD] thawing hot dog rolls quickly


> Yes I think so but I find it hard to believe that they wont stick 
> together.
> I will try it. Lenore
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Charles Rivard
> Sent: Tuesday, October 15, 2013 9:40 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] thawing hot dog rolls quickly
>
> No.  Separate them when they are fresh, then put them in the same bag they
> came in and secure it with the twisty or whatever kept the bag closed. 
> They
>
> will not stick together.  Using a bag for each individual hot-dog bun 
> would
> be a huge waste of bags, don't you think?
>
> ---
> Shepherds are the best beasts, but Labs are a close second.
> - Original Message - 
> From: "Lenore Koszalinski" 
> To: 
> Sent: Tuesday, October 15, 2013 8:42 PM
> Subject: Re: [CnD] thawing hot dog rolls quickly
>
>
>> Confused if you seprate them than put them back in the same bag wont they
>> stick together? Do you mean put them in separate bags than put them in 
>> one
>> bafg? Lenore
>>
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
>> Behalf Of Charles Rivard
>> Sent: Tuesday, October 15, 2013 12:53 PM
>> To: cookinginthedark@acbradio.org
>> Subject: Re: [CnD] thawing hot dog rolls quickly
>>
>> Save on the number of bags in the freezer by separating them when fresh
>> and
>> placing them all in 1 bag.  If you need only 2 or 3, they can easily be
>> taken out, and the others remain frozen.  Then you thaw out only what you
>> need.
>>
>> ---
>> Shepherds are the best beasts, but Labs are a close second.
>> - Original Message - 
>> From: "jan" 
>> To: 
>> Sent: Tuesday, October 15, 2013 6:42 AM
>> Subject: Re: [CnD] thawing hot dog rolls quickly
>>
>>
>>>I thaw them on the counter. They don't take too long. I also have put 
>>>them
>>> in zip lock bags when I put them in the freezer. One or two to a bag.
>>> They
>>> thaw more quickly that way, too.
>>>
>>> -Original Message-
>>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
>>> Behalf Of Jude DaShiell
>>> Sent: Tuesday, October 15, 2013 7:37 AM
>>> To: cookinginthedark@acbradio.org
>>> Subject: [CnD] thawing hot dog rolls quickly
>>>
>>>
>>> I found putting hot dog rolls in the microwave with frozen vegetable
>>> setting for a minute thaws the hot dog rolls out nicely, except those
>>> rolls don't get tough as they cool down as happens with regular 
>>> microwave
>>> setting for a minute.
>>>
>>>
>>>
>>
>
---
>>> jude  Avoid the Gates Of Hell, use Linux!
>>>
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>>
>>> ___
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>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
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Re: [CnD] Directions?

[Lenore Koszalinski]

I would say 350 for 1 hour. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Will Henderson
Sent: Thursday, October 17, 2013 6:40 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Directions?

Hi, I have a similar question.
I have one of the Stouffer's Lasagnas.  It's not the big huge one, and it's
not the single serve either.  I think this can feed around 4 people.  I
forgot the instructions on how to bake it.
Does someone know what I can do?
Maybe I should just learn to make lasagna, huh?  
Will


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Re: [CnD] Bacon Wrapped Smokies with Brown Sugar and Butter

[Lenore Koszalinski]

I bet these have to be the small ones. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Angela
Sent: Friday, October 18, 2013 12:18 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Bacon Wrapped Smokies with Brown Sugar and Butter

Bacon Wrapped Smokies with Brown Sugar and Butter
Great for game day or tailgating parties

1 pound Bacon, Cut Into Thirds
1 pound Smokies
1 stick Butter
2 cups Brown Sugar

Preheat oven to 375F. Cut the bacon into thirds and wrap each smokie. 
Place all the wrapped smokies in a single layer in a baking dish. 
Then melt the stick of butter and then 1 cup of brown sugar and stir 
until mixed well. Pour the butter and brown sugar mixture on the 
smokies and bacon. Then take the other cup of brown sugar and 
sprinkle evenly over the smokies. Bake them for about 15-20 minutes 
and then turn the heat up to 400F for about 5 minutes or longer until 
the bacon becomes crispy.

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Re: [CnD] Ranch Chicken

[Lenore Koszalinski]

No when I bake thyes that is how long I bbake them. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nancy Martin
Sent: Saturday, October 19, 2013 10:26 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Ranch Chicken

Hi,
If I used chicken thighs instead of breasts, and preferred to bake this, 
would an hour be too long?
thanks,
Nancy Martin
- Original Message - 
From: "Angela" 
To: 
Sent: Friday, October 18, 2013 11:03 PM
Subject: [CnD] Ranch Chicken


Ranch Chicken
Easy recipe

4
boneless skinless chicken breast halves (1 lb)
1/4
cup ranch dressing
1/3
cup ProgressoR dry bread crumbs (any flavor)
2
tablespoons olive or vegetable oil

Dip chicken into dressing, then coat with bread crumbs.
In 10-inch skillet, heat oil over medium-high
heat. Cook chicken in oil 12 to 15 minutes,
turning once, until outside is golden brown and
juice is no longer pink when centers of thickest pieces are cut.

Makes 4 servings

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Re: [CnD] chicken my Mom's way

[Lenore Koszalinski]

 The soop you can I would cook it for about fiten minutes since it is
already cook. Your just reheating the soopl.I don't think you need to delute

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nancy Martin
Sent: Saturday, October 19, 2013 10:38 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] chicken my Mom's way

Hi everyone
My Mom used to bread chicken pieces then brown them on both sides in a 
little oil. Next, she would coat the drained, browned chicken in cream of 
celery soup and bake it to finish cooking. I can't remember if she diluted 
the soup. I'm also not sure how long it baked. I'm sure you could use any 
cream soup. Not for the calorie counters but good.
Nancy 

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Re: [CnD] About Chocolate Pecan Chewies.

[Lenore Koszalinski]

If you don't have parchment paper, Can you use tin foil instead? Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of ajackson...@att.net
Sent: Saturday, October 19, 2013 6:42 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] About Chocolate Pecan Chewies.

Hi every one,
I have this same recipe under a different name: Chocolate Fudge Candy
Cookies.  My recipe calls for 1-1/2 cups chopped pecans or walnuts, toasted.
I have made it several times.  They are not supposed to rise, but do spread
a small amount while in the oven.  The texture of the cookie is similar to
that of brownies.

One thing you absolutely must do is line the cookie sheets with foil or
parchment, or the cookies will stick.  Let them cool on the foil before you
peel them gently away from the foil to store them.

Blessings,
Alice
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Re: [CnD] About Chocolate Pecan Chewies.

[Lenore Koszalinski]

I must have missed it thanks. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Saturday, October 19, 2013 7:35 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] About Chocolate Pecan Chewies.

You must have missed it.  She said that you absolutely line the cookie 
sheets with foil or parchment paper.

--
If guns kill people, writing implements cause grammatical and spelling 
errors!
- Original Message - 
From: "Lenore Koszalinski" 
To: 
Sent: Saturday, October 19, 2013 7:25 PM
Subject: Re: [CnD] About Chocolate Pecan Chewies.


> If you don't have parchment paper, Can you use tin foil instead? Lenore
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of ajackson...@att.net
> Sent: Saturday, October 19, 2013 6:42 PM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] About Chocolate Pecan Chewies.
>
> Hi every one,
> I have this same recipe under a different name: Chocolate Fudge Candy
> Cookies.  My recipe calls for 1-1/2 cups chopped pecans or walnuts, 
> toasted.
> I have made it several times.  They are not supposed to rise, but do 
> spread
> a small amount while in the oven.  The texture of the cookie is similar to
> that of brownies.
>
> One thing you absolutely must do is line the cookie sheets with foil or
> parchment, or the cookies will stick.  Let them cool on the foil before 
> you
> peel them gently away from the foil to store them.
>
> Blessings,
> Alice
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Re: [CnD] butter

[Lenore Koszalinski]

This language is uncalled for. Not nice at all. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Benjamin Olson
Sent: Thursday, October 24, 2013 11:02 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] butter

Listen bitch, just because something works for you, does not mean it is going 
to work for everyone. You should try to make your messages clear to everyone. 
Otherwise, that defeats the purpose of sharing on a list. If your intent is not 
to share on a list and just to speak for your own satisfaction, then get the 
f*** off.

On Oct 24, 2013, at 10:51 AM, Nicole Massey  wrote:

Yes, Jaws does, because it reads just fine here. You are, as usual, mistaken.
As for IOS, I wouldn't know, as I don't use any IOS devices. But it's not your 
place to tell me what to use in my messages, and you're the only one who has 
commented on this, so it's clearly your problem, not anyone else's. Get your 
facts straight before you try to be a self-appointed list cop.

> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Benjamin Olson
> Sent: Thursday, October 24, 2013 10:01 AM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] butter
> 
> Nicole, please refrain from using the 1/2 character key as JAWS, and
> iOS do not know how to read it.
> 
> On Oct 24, 2013, at 9:17 AM, Nicole Massey  wrote:
> 
> One stick of butter equals ½cup. There are eight tablespoons in a
> stick, and four tablespoons make up ¼cup, ergo ½cup.
> 
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
>> On Behalf Of Wendy Williams
>> Sent: Thursday, October 24, 2013 9:16 AM
>> To: cookinginthedark@acbradio.org
>> Subject: [CnD] butter
>> 
>> 1 stick of butter = 1/2 cup butter or 1 cup of butter?
>> Wendy
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Re: [CnD] recipe writing suggestions- Re: Maybe I Should Change the Way It Reads Numbers

[Lenore Koszalinski]

I agree with this. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jennifer Chambers
Sent: Friday, October 25, 2013 2:19 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] recipe writing suggestions- Re: Maybe I Should Change the
Way It Reads Numbers

In school, we were taught that tbsp. is used for tablespoon, and tsp.
is used for teaspoon.  However, I agree that writing those two words
out is best, for then there is no confusion as to what is meant.

Jennifer

On 10/25/13, Nicole Massey  wrote:
> Using tb for tablespoon and ts for teaspoon is also a good approach, as
> it's
> not going to get confused. I include a legend for recipes at the bottom in
> case there is a question.
> Also, while we're talking about message dynamics, could you folks who are
> using taglines please turn them off  on replies, especially if they're
over
> the recommended three lines maximum preferred by net convention? This
would
> save folks who are trying to see what's being responded to from having to
> go
> through someone's tagline to get to the prior post, thereby saving time
and
> effort for us.
>
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
>> On Behalf Of Charles Rivard
>> Sent: Friday, October 25, 2013 11:07 AM
>> To: cookinginthedark@acbradio.org
>> Subject: [CnD] recipe writing suggestions- Re: Maybe I Should Change
>> the Way It Reads Numbers
>>
>> That's what mine is set.  I use JAWS 14.
>>
>> One thing that I do wish that list members would do, though, to
>> eliminate a lot of problems is that they don't just copy recipes from
>> the Net and paste them into an Email.  Before sending, they should make
>> sure that the recipe is not scattered.  Here's an example:
>>
>> I see some written like this:
>>
>> 1/2
>> cp
>> of brown sugar.
>>
>> instead of
>> 1/2 cup of brown sugar.
>>
>> Also, sometimes the t of tablespoon is capitalized while the t of
>> teaspoon is not, but both are spelled tsp instead of tsp and tbsp.  I,
>> if I remember to do so, write the words teaspoon or tablespoon for
>> clarity when using a screen reader.
>> One is much easier to read than the other.
>>
>> Also, in a lot of cases, there is a blank space between every line of
>> the recipe.  When I write them, I put all of the ingredients, each on a
>> separate line, but single spaced.  Then a blank space between the list
>> of ingredients and what you do.  These are mere suggestions to improve
>> readability.
>>
>> --
>> If guns kill people, writing implements cause grammatical and spelling
>> errors!
>> - Original Message -
>> From: "shirley baker" 
>> To: 
>> Sent: Friday, October 25, 2013 10:20 AM
>> Subject: [CnD] Maybe I Should Change the Way It Reads Numbers
>>
>>
>> > I'm thinking maybe I should read the way Jaws reads numbers besides
>> just
>> > the punctuation setting,  or symbols.  What do you all have your
>> setting
>> > on as far as the way Jaws reads numbers? I have it now set on some
>> > translation.
>> > Shirley
>> > ___
>> > Cookinginthedark mailing list
>> > Cookinginthedark@acbradio.org
>> > http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>> ___
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>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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Re: [CnD] meatloaf in crockpot questions

[Lenore Koszalinski]

You can make anything that you want in the crock pot, just remember the
water doesn't evaporate very much. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of May and Noah
Sent: Thursday, October 31, 2013 6:06 AM
To: Cookinginthedark@acbradio.org
Subject: [CnD] meatloaf in crockpot questions

Good day.

1. I'm curious, when making meatloaf in a crockpot do I need to put anything
in the crockpot like foil or anything?
2. I haven't seen many crockpot meatloaf crockpot recipes yet, but I do have
other ones, can they be made in the crockpot anyway?


May and Prince Noah
www.canadianlynx.ca

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Re: [CnD] meatloaf in crockpot questions

[Lenore Koszalinski]

The crock pot lyners move so be careful when taking stuff out and when they
move you get a miss inside your crock pot. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of May and Noah
Sent: Thursday, October 31, 2013 2:26 PM
To: cookinginthedark@acbradio.org; RJ
Subject: Re: [CnD] meatloaf in crockpot questions

Oh, that's a good idea. I'll see about crock pot liners. Thanks.

May and Prince Noah
www.canadianlynx.ca

On Oct 31, 2013, at 10:56 AM, RJ  wrote:

> It is easier to remove the meatloaf if you put foil on a crisscross to act
as a handle to lift the meat from the pot. Or one can get crockpot liners
and put the meatloaf in them. Just lift the liner out of the pot. I use the
foil, along with the liner, it makes clean up a snap.
> RJ 
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> http://acbradio.org/mailman/listinfo/cookinginthedark

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Re: [CnD] meatloaf in crockpot questions

[Lenore Koszalinski]

I have seen the small lyners that don't go over the top so be careful.
Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of RJ
Sent: Thursday, October 31, 2013 3:49 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] meatloaf in crockpot questions

Fold over the liners over the edges of the pot before placing food and the 
lid on it. Never had a problem and can't even see the pot.
- Original Message - 
From: "Lenore Koszalinski" 
To: 
Sent: Thursday, October 31, 2013 4:41 PM
Subject: Re: [CnD] meatloaf in crockpot questions


> The crock pot lyners move so be careful when taking stuff out and when 
> they
> move you get a miss inside your crock pot. Lenore
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of May and Noah
> Sent: Thursday, October 31, 2013 2:26 PM
> To: cookinginthedark@acbradio.org; RJ
> Subject: Re: [CnD] meatloaf in crockpot questions
>
> Oh, that's a good idea. I'll see about crock pot liners. Thanks.
>
> May and Prince Noah
> www.canadianlynx.ca
>
> On Oct 31, 2013, at 10:56 AM, RJ  wrote:
>
>> It is easier to remove the meatloaf if you put foil on a crisscross to 
>> act
> as a handle to lift the meat from the pot. Or one can get crockpot liners
> and put the meatloaf in them. Just lift the liner out of the pot. I use 
> the
> foil, along with the liner, it makes clean up a snap.
>> RJ
>> ___
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>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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>
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Re: [CnD] Caramel-Pumpkin Cream Cupcakes

[Lenore Koszalinski]

Could you make a nine by thirteen cake  out of this"? Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Angela
Sent: Thursday, November 07, 2013 8:15 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Caramel-Pumpkin Cream Cupcakes

Caramel-Pumpkin Cream Cupcakes

Ingreadence:
1 pkg. (2-layer size) spice cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 egg
1 tub (10.6 oz.) COOL WHIP Cream Cheese Whipped Frosting, thawed
1/4 cup caramel ice cream topping

How to make It
HEAT oven to 350ºF.
PREPARE cake batter as directed on package. Add 
dry pudding mix and pumpkin; beat 2 min. Spoon into 24 paper-lined muffin
cups.
BEAT cream cheese in medium bowl with mixer until 
creamy. Add sugar; mix well. Blend in egg. Spoon over batter in muffin cups.
BAKE 18 to 21 min. or until toothpick inserted in 
centers comes out clean. Cool in pans 5 min.; 
remove to wire racks. Cool completely.
SPREAD cupcakes with frosting; drizzle with caramel topping.

http://www.kraftrecipes.com/recipes/caramel-pumpkin-cream-cupcakes-138516.a
spx?pf=true
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Re: [CnD] Flipjack Pancake maker recipes

[Lenore Koszalinski]

Does thisreally work? I never can make pancakes correctly. The stuff doesn't 
come out when you turn the pan? Lenmore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Kathy Brandt
Sent: Wednesday, October 30, 2013 9:59 PM
To: "Undisclosed-Recipient:;"@mail.acbradio.org
Subject: [CnD] Flipjack Pancake maker recipes



A friend kindly bought for me this pan from Bed Bath And Beyond, which she's 
had great results with.  This has two hinged pans with two handles; during your 
cooking time you hold handles together and flip to switch sides for cooking 
other side of pancake.  This is completely closed, which is good, since a 
similar pan I had had two slits through which batter could come out and really 
make a mess if flipped too soon.  I was excited to get this, as it could 
replace the omlet pan I had from Swiss Colony that worked the same way before 
one of my handles cracked.

Anyway, here's my scan of the booklet:



Caution:

Not recommended for use by children.

Open and check periodically to avoid overcooking.

Turn off the stove when you have finished cooking.

Do not heat the pan on a high setting.

Surfaces may become hot, hold only by the handle.

Cleaning:

The Flip Jack™ pancake maker can be cleaned with a soft sponge andlight 
dishwashing detergent. It is not recommended to put the pancake maker in the 
dishwasher. Let air dry or dry off with a soft hand towel.

　

Fairfield, NJ 07004 www.Telebrands.com

Made in China. ©2012Telebrand Corp.


　

　

Instruction Guide


　

Congratulations on your purchase of Flip Jack™, the new nonstick pancake pan!

Before Use:

Wash the pan out thoroughly.

It is recommended that you "season" the Flip Jack™ pancake maker approximately 
two times a year, and especially before first-time use. In order to do this:

1. Add a light coating of oil to the pan, making sure to coat the entire green 
surface.

2. Place the Flip Jack™ pan onto your stovetop and turn the heat to medium.

3. Watch carefully and remove Flip Jack™ from the burner- once the oil begins 
to smoke.

4. Let it cool completely.

5. Once completely cool, using a paper towel or washcloth, wipe away the excess 
oil from the pan.

6. Repeat on the other green surface of the Flip Jack™ pancake maker, so that 
both sides are seasoned.

Directions:

1. Turn the burner on your stove to a low-medium setting.

2. Add batter, eggs, or sandwich to the pan and close the lid.

3. Let sit on the burner for approximately 3-5 minutes depending on the 
thickness of the batter and to taste. If you are making pancakes, you can flip 
the pan when the middle starts to bubble.

4. Repeat on other side and slide the pancakes, eggs or sandwich onto a plate 
when it has finished cooking. , . .


　

　

www.Telebrands.com


Recipe Booklet


　

Basic Buttermilk Pancakes

Makes 6 servings


1 1/4 cups all-purpose flour

1 egg

1 1/4 cups buttermilk

1/4 cup white sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 cup-vegetable oil


Directions

Combine all ingredients in a large bowl with a wire whisk until smooth. Preheat 
your Flip Jack Pancake Maker over low-medium heat. Pour 1/4 cup of batter into 
your Flip Jack Pancake Maker. Cook according to directions.


　

　

　

　

　

Basic Fluffy Pancakes

Makes 4 servings


1-1/3 cups all-purpose flour

1 tablespoon and 1 teaspoon white sugar 1-1/4 teaspoons baking powder

3/4 teaspoon baking soda 1/4 teaspoon salt 1-1/3 cups milk 1 egg

2 tablespoons and 2 teaspoons vegetable oil

Directions

Combine flour, sugar, baking powder, baking soda and salt. Make a well in the 
center. In a separate bowl, beat together egg, milk and oil. Pour milk mixture 
into flour mixture. Beat until smooth. Preheat your Flip Jack Pancake Maker 
over low- medium heat. Pour 1/4 cup of batter into your Flip Jack Pancake 
Maker. Cook according to directions.


　

　

　

　

Banana Buttermilk Pancakes

Makes 6 servings


1 cup and 3 tablespoons buttermilk

2 eggs

1/2 cup and 1 tablespoon and 2 teaspoons

all-purpose flour

1/2 teaspoon baking powder

1 /4 teaspoon salt

1/2 cup and 1 tablespoon and 2 teaspoons

mashed bananas

Directions

Combine first 5 ingredients in a large bowl with a wire whisk until smooth. 
Stir in mashed bananas. Preheat your Flip Jack Pancake Maker over low-medium 
heat. Pour 1/4 cup of batter into your Flip Jack Pancake Maker. Cook according 
to directions.


　





Chocolate Pancakes

Makes 4 servings


1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder 3 tablespoons white sugar 1/4 teaspoon salt

2 eggs, at room temperature

1/1/4 cups milk

1/2 teaspoon vanilla

2 tablespoons melted butter

1/4 cup semi sweet chocolate chips

Directions

Whisk flour, cocoa powder, sugar, and salt together in a large bowl. Beat eggs, 
milk, and vanilla in another bowl; mix in the melted butter. Pour the wet 
ingredients into the dry, and mix just until combined. iBtir in the chocolate 
chips. Preheat your Flip Jac

Re: [CnD] Kroger Microwave Fudge

[Lenore Koszalinski]

Share please. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of rebecca manners
Sent: Tuesday, November 12, 2013 1:14 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Kroger Microwave Fudge

This fudge is very similar to the 2-minute fudge recipe I have. This one 
makes a bigger batch and is slightly different in the instructions.



-Original Message- 
From: Colleen
Sent: Monday, November 11, 2013 4:58 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Kroger Microwave Fudge

Hi Louise,

this fudge is really good.  I should add that I use butter instead of 
margarine,
and I like to toast the nuts.  It really brings out their flavor.

Colleen


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Re: [CnD] Kroger Microwave Fudge

[Lenore Koszalinski]

Can you repost didn't get it even looked in m junk folder. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of rebecca manners
Sent: Wednesday, November 13, 2013 6:58 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Kroger Microwave Fudge

I posted it yesterday.  



-Original Message- 
From: Lenore Koszalinski 
Sent: Wednesday, November 13, 2013 2:15 AM 
To: cookinginthedark@acbradio.org 
Subject: Re: [CnD] Kroger Microwave Fudge 

Share please. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of rebecca manners
Sent: Tuesday, November 12, 2013 1:14 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Kroger Microwave Fudge

This fudge is very similar to the 2-minute fudge recipe I have. This one 
makes a bigger batch and is slightly different in the instructions.



-Original Message- 
From: Colleen
Sent: Monday, November 11, 2013 4:58 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Kroger Microwave Fudge

Hi Louise,

this fudge is really good.  I should add that I use butter instead of 
margarine,
and I like to toast the nuts.  It really brings out their flavor.

Colleen


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Re: [CnD] cinnamon toast

[Lenore Koszalinski]

You can do this in an oven toaster or regular oven. Butter the top side of
the butter put it on a sprayed tray cook at 350 about five or six minutes.
After the butter is melted sprinkle some cinanom and sugar on it put it back
in the oven for a few minutes for the cinnamon and sugar to warm up. No
turning at all. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of gail johnson
Sent: Saturday, November 16, 2013 4:07 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] cinnamon toast

butter the bread on both sides or spray with cooking spray.
In a bowl mix 2 tsp. sugar with 1 tsp. cinnamon.
I spray a skillet with cooking spray.
Place the bread in the skillet and toast first side to your liking.
While the second side toasts sprinkle the cinnamon and sugar on the first
side.
My husband likes it best if both sides have cinnamon sugar on them and 
lots of melted butter taste.
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Re: [CnD] cinnamon toast

[Lenore Koszalinski]

You can by cinanon and sugar already made at the stors. . Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of May and Noah
Sent: Saturday, November 16, 2013 3:28 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] cinnamon toast

Good evening.
Does anyone have a good recipe for cinnamon toast? I use to have one but I
can't find it and I'm in the mood for some.

May and Prince Noah
www.canadianlynx.ca

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Re: [CnD] French fry cutter

[Lenore Koszalinski]

What is oven pro?Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of W
Sent: Sunday, November 17, 2013 9:48 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] French fry cutter

Well I have a Nuwave oven pro and air fry French fries with it and they are
great.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of jan brown
Sent: Sunday, November 17, 2013 9:48 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] French fry cutter

Thanks for the detailed response. I have limited counter space already taken
up by  waffle maker and a George. I think air frying might be interesting
but don't know anyone who has tasted air fried food. Does anybody know?
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Re: [CnD] deep frying

[Lenore Koszalinski]

I think every blind person should use a deep fryer that has a basket. It is
the only safe way. I have been deep frying for many years. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell
Sent: Sunday, November 17, 2013 9:46 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] deep frying

The Aunt didn't have a deep fryer with a basket and probably didn't have 
or use a spider.  The spider is that large spoon made entirely of wire 
except for its handle.  I had a frying accident once and it was because 
I didn't have a spider at the time and nobody until several years later 
told me what one of those implements was.  My Mother apparently didn't 
want me deep frying things so although she had a spider she didn't tell 
me what that was or how it was supposed to be used.

On Sun, 17 Nov 2013, Nancy Martin wrote:

> Hi,
> My best advice about deep frying is to be sure to buy one with a basket.
> hth,
> Nancy
> - Original Message - From: "jan brown" 
> To: 
> Sent: Sunday, November 17, 2013 8:02 PM
> Subject: Re: [CnD] French fry cutter
> 
> 
> > Good for you Nicolle. I have always been afraid of deep frying and don't
> > want to gain weight which is such an easy thing to do. But, how would I,
as
> > a totally blind person use a deep fryer. I had an aunt who burned
herself
> > all over doing that and she could see.
> > Jan
> > ___
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> 
> 

---
jude 
Avoid the Gates Of Hell, use Linux!

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Re: [CnD] French fry cutter

[Lenore Koszalinski]

It is a good web site they our easy too work with also. SomeSpeak to me also
is a good web site to go on she is also easy to work with. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Mary Ann Beisler
Sent: Monday, November 18, 2013 6:38 AM
To: cookinginthedark@acbradio.org
Cc: cookinginthedark@acbradio.org
Subject: Re: [CnD] French fry cutter

What else have you bought from blind treasures.com is that a good website to
get new items are the people they're very easy to work with

Sent from my iPhone

On Nov 18, 2013, at 7:32 AM, "Mary Ann Beisler" 
wrote:



Sent from my iPhone

On Nov 17, 2013, at 7:05 PM, "Charles Rivard"  wrote:

I have seen French fry cutters like that, but the only complaint I have with
them is that you cannot cut a big potato into full length fries.  I don't
want short fries.  I like them long and thin.

---
Shepherds are the best beasts, but Labs are a close second.
- Original Message - From: "Jude DaShiell" 
To: 
Sent: Sunday, November 17, 2013 4:49 PM
Subject: Re: [CnD] French fry cutter


> I bought mine from blindtreasures.com and it's a horizontal french fry
> cutter.  Depending on the size of the potato you may need to slice it in
> half in order for it to fit between the plastic pusher and the metal
> grid.  What I have has blades and not wires.  It has a handle on top and
> a couple rubber pads on the bottom for gripping a surface.  When the
> handle is vertical the cutter is open.  When you put a potato in the
> cutter and want to use it, you apply weight on the handle and pull it
> down.  This french fry cutter has some plastic parts, my mother had one
> that I got earlier and some apartment re-organizers threw out that was
> all metal.
> 
>> On Sun, 17 Nov 2013, Nicole Massey wrote:
>> 
>> No problem.
>> It's a metal frame with wires across it, sort of like an egg slicer, but
in
>> this case there's a grid of them about a third to a half an inch between
the
>> wires. You place it at the top of a potato and push down, slicing the
potato
>> into fries as you push down.
>> I've also used it to make nice even cheese cubes for parties and to cut
ham
>> or spam into cubes for dishes.
>> 
>>> -Original Message-
>>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
>>> On Behalf Of Nancy Martin
>>> Sent: Sunday, November 17, 2013 2:07 PM
>>> To: cookinginthedark@acbradio.org
>>> Subject: [CnD] french fry cutter
>>> 
>>> Hi everyone,
>>> In those messages about egg slicers, someone mentioned a french fry
>>> cutter.
>>> That's something I've wanted to see and possibly buy. Would someone be
>>> willing to write a short description of the cutter? I'm interested in
>>> learning more.
>>> Thanks,
>>> Nancy in OK
>>> 
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> 
>
---
> jude 
> Avoid the Gates Of Hell, use Linux!
> 
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http://acbradio.org/mailman/listinfo/cookinginthedark someone said that they
had bought their french fry Cutter from blind treasured.com is that a good
website what else have you bought from that website is it easy to get in
touch with the people
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Re: [CnD] French fry cutter

[Lenore Koszalinski]

Where did you get your new wave oven? Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of W
Sent: Sunday, November 17, 2013 9:48 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] French fry cutter

Well I have a Nuwave oven pro and air fry French fries with it and they are
great.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of jan brown
Sent: Sunday, November 17, 2013 9:48 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] French fry cutter

Thanks for the detailed response. I have limited counter space already taken
up by  waffle maker and a George. I think air frying might be interesting
but don't know anyone who has tasted air fried food. Does anybody know?
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Re: [CnD] New Wave Oven?

[Lenore Koszalinski]

Don't you cook stuff much faster time using the same tempt? Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of W
Sent: Monday, November 18, 2013 9:57 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] New Wave Oven?

Yes they are the ones that were on QC and they have the informericals about.
They are easy for a blind person to use.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of shirley baker
Sent: Monday, November 18, 2013 10:46 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] New Wave Oven?

The new wave oven that you all are talking about, is that the one shown on
QVC?  Is it pretty easy for blind people to use?  
Shirley
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Re: [CnD] French fry cutter

[Lenore Koszalinski]

That isn;'t their fault, maybe they didn't open it. You should hav contacted
the company. They don't usually open the stuff they send to you. Why would
they. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of W
Sent: Monday, November 18, 2013 11:13 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] French fry cutter

I am not trying to be a pain but what does this have to do with a French fry
cutter?

 Perhaps the subject should have been changed.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nancy Martin
Sent: Monday, November 18, 2013 11:49 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] French fry cutter

Hi,
I bought a Foreman grill from blindtreasures. Some parts were missing so the
grill only stayed flat. I figured it was a used item or a second. It's been
several years. Either the missing part was an oversight or they didn't care
but obviously no one checked the item before selling it.
hth,
Nancy
- Original Message -
From: "Mary Ann Beisler" 
To: 
Cc: 
Sent: Monday, November 18, 2013 6:38 AM
Subject: Re: [CnD] French fry cutter


> What else have you bought from blind treasures.com is that a good 
> website to get new items are the people they're very easy to work with
>
> Sent from my iPhone
>
> On Nov 18, 2013, at 7:32 AM, "Mary Ann Beisler" 
> 
> wrote:
>
>
>
> Sent from my iPhone
>
> On Nov 17, 2013, at 7:05 PM, "Charles Rivard"  wrote:
>
> I have seen French fry cutters like that, but the only complaint I 
> have with them is that you cannot cut a big potato into full length 
> fries.  I don't want short fries.  I like them long and thin.
>
> ---
> Shepherds are the best beasts, but Labs are a close second.
> - Original Message - From: "Jude DaShiell" 
> 
> To: 
> Sent: Sunday, November 17, 2013 4:49 PM
> Subject: Re: [CnD] French fry cutter
>
>
>> I bought mine from blindtreasures.com and it's a horizontal french 
>> fry cutter.  Depending on the size of the potato you may need to 
>> slice it in half in order for it to fit between the plastic pusher 
>> and the metal grid.  What I have has blades and not wires.  It has a 
>> handle on top and a couple rubber pads on the bottom for gripping a 
>> surface.  When the handle is vertical the cutter is open.  When you 
>> put a potato in the cutter and want to use it, you apply weight on 
>> the handle and pull it down.  This french fry cutter has some plastic 
>> parts, my mother had one that I got earlier and some apartment 
>> re-organizers threw out that was all metal.
>>
>>> On Sun, 17 Nov 2013, Nicole Massey wrote:
>>>
>>> No problem.
>>> It's a metal frame with wires across it, sort of like an egg slicer, 
>>> but in this case there's a grid of them about a third to a half an 
>>> inch between the wires. You place it at the top of a potato and push 
>>> down, slicing the potato into fries as you push down.
>>> I've also used it to make nice even cheese cubes for parties and to 
>>> cut ham or spam into cubes for dishes.
>>>
 -Original Message-
 From: Cookinginthedark 
 [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Nancy Martin
 Sent: Sunday, November 17, 2013 2:07 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] french fry cutter

 Hi everyone,
 In those messages about egg slicers, someone mentioned a french fry 
 cutter.
 That's something I've wanted to see and possibly buy. Would someone 
 be willing to write a short description of the cutter? I'm 
 interested in learning more.
 Thanks,
 Nancy in OK

 ___
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 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
>>>
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>> -
>> --
>> jude 
>> Avoid the Gates Of Hell, use Linux!
>>
>> ___
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>
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark someone said 
> that they had bought their french fry Cutter from blind treasured.com 
> is that a good website what else have you bought from that website is 
> it easy to get in touch with the people 
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> Coo

Re: [CnD] New Wave Oven?

[Lenore Koszalinski]

What is thedifference in the two moddles in the ovens? Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell
Sent: Monday, November 18, 2013 11:09 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] New Wave Oven?

Hi Walt, I got the state of the art model when I got my ovens.

On Mon, 18 Nov 2013, W wrote:

> I think you and I have a slightly different oven because in the row with
the
> power button instead of timer it is a auto warm button set for 4 minutes
on
> high.  The oven like Jude says is easy to use.  I didn't think I would use
> mine as much as I do but probably 90 per cent of my stuff is cooked or
> heated up using the Nuwave oven.
> 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Jude DaShiell
> Sent: Monday, November 18, 2013 10:40 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] New Wave Oven?
> 
> Very easy for blind people to use!  If all the technology was that easy,
> life would be lots better.  First three columns of buttons starting on the
> left of control panel are a number pad just like you have on your phone
but
> no star or pound keys on this number pad.  fourth column of buttons from
> left has starting at top cook, power, and timer going from top to bottom
in
> that column.  Last button on top right of control panel is start button.
> When you plug the oven in, you'll hear a beep if you have power on that
> line.  Each time you press a button and you do have to press the buttons,
> you hear a beep except for the start button.  The buttons feel like domes
on
> the flat surface of the control panel and are each about a half inch
across.
> number pad buttons work in increments of minutes.  So to cook something
for
> 10 minutes, once you get the oven put together properly with food inside
on
> rack you need to make sure the control head that has the control panel on
it
> and power cord coming out of it is turned to the right on the dome cover
> that makes up the side of the oven as far as it will go gently to the
right.
> Then you plug the oven in and push cook fourth column from left top row
> once, then push 10 on number pad, then top right corner of control panel
you
> push start and you're cooking.  The oven will sound like a kind of quiet
> air-conditioner unit in operation because of the convection cooking going
on
> and at the end of cooking you'll get three beeps to let you know your
> cooking is finished.  Best to unplug control head from wall and turn
control
> head left gently and lift out of dome cover and put it where it will be
safe
> with control panel facing down to allow the heat from control head to
> discipate.  Do not touch metal surfaces of control head until control head
> has cooled down.  Probably use oven glove to remove dome cover and maybe
put
> on control head also upside-down in safe place then get to the food.  Hank
> Johnson and Mama Gail his wife were the first blind users of the nuwave
oven
> and were on the first nuwave commercial back in 1994.
> 
> On Mon, 18 Nov 2013, W wrote:
> 
> > In many cases yes you can cook things in about half the time.  You can 
> > also cook many foods from frozen state.
> > 
> > 
> > -Original Message-
> > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> > On Behalf Of Lenore Koszalinski
> > Sent: Monday, November 18, 2013 11:11 AM
> > To: cookinginthedark@acbradio.org
> > Subject: Re: [CnD] New Wave Oven?
> > 
> > Don't you cook stuff much faster time using the same tempt? Lenore
> > 
> > -Original Message-
> > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> > On Behalf Of W
> > Sent: Monday, November 18, 2013 9:57 AM
> > To: cookinginthedark@acbradio.org
> > Subject: Re: [CnD] New Wave Oven?
> > 
> > Yes they are the ones that were on QC and they have the informericals
> about.
> > They are easy for a blind person to use.
> > 
> > 
> > -Original Message-
> > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> > On Behalf Of shirley baker
> > Sent: Monday, November 18, 2013 10:46 AM
> > To: cookinginthedark@acbradio.org
> > Subject: [CnD] New Wave Oven?
> > 
> > The new wave oven that you all are talking about, is that the one 
> > shown on QVC?  Is it pretty easy for blind people to use?
> > Shirley
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/

Re: [CnD] Cake mix question

[Lenore Koszalinski]

It will say with pudding in side. If not you need to by a pudding. Not all
cake mixes have pudding in them. Most do but some don't. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of sayegh.m...@gmail.com
Sent: Sunday, November 24, 2013 10:52 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Cake mix question

When buying Devil's food cake mix, does it come with a packet of pudding mix
in the box.
Mary

Sent from my iPhone
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Re: [CnD] Lighter Recipes, was: Great Weight Loss!

[Lenore Koszalinski]

 Lenoreing for some die a betick stuff myself, like dinners casseroles
diserts anything anyone. I will take anything. Can you can s

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lynda
Sent: Wednesday, November 27, 2013 8:32 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Lighter Recipes, was: Great Weight Loss!

Joy,

I, for one, would very much like to see some of your "lighter" recipes. I am

one who prefers to eat on the healthier side of things (although I do allow 
myself indulgences), so I'm always interested to read recipes with healthier

variations.

Thanks,
Lynda

-Original Message- 
From: Joy Wolf
Sent: Thursday, November 21, 2013 9:26 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Great Weight Loss!

I lost 50 pounds, and for me, it was joining Weight Watcher's that finally 
helped.  What's important here, I think, no matter how you choose to lose 
weight, is not to completely deprive yourself of something you love.  For 
instance, I told myself no more cookies, than one day after a whole lot of 
stressful things happened, I went out, bought, and ate most of a package of 
Oreos, I'm not kidding.  So now, I don't keep things in the house I know 
I'll  go crazy on, but I do allow myself that occasional treat.  One thing 
that is very much related to this list and to recipes is that, no matter 
what you're wanting, you can make lightened up delicious versions of 
recipes, everything from tuna casserole and spaghetti to cookies or pie. 
These lighter versions will allow you to eat what you want, enjoy it, and 
not sabotage your weight loss plans.  If anyone wants any specific lightened

up versions or certain types of recipes, let me know and I'll send them 
along.  Also, be very aware of portio
n sizes, which have gotten way out of control these days for most of us. 
Again, if anyone is looking for specific lighter recipes I have a ton of 
them, just let me know.  Have a great Thanksgiving everyone.

Joy and family
On Nov 20, 2013, at 1:37 AM, Sandy  wrote:

> I was wondering the same, too! I yo yo and lose four pounds here and 
> there,
> gain back 2, and so forth; got to exercise more, I guess, or not cheat 
> with
> an occasional treat now and then! It's difficult, though, so would like a
> clue into the secret, and am proud of you!
>
> Courage is Fear that has said its prayers.
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Susan Lumpkin
> Sent: Tuesday, November 19, 2013 9:23 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] French fry cutter
>
>
> Wow, congratulations to you two. How did either of you achieve this weight
> loss?
>
> Susan
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Mike and jean
> Sent: Tuesday, November 19, 2013 4:25 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] French fry cutter
>
> Congratulations on the weight loss.  I am trying to reach my ideal weight
> too, and I have lost about 40 pounds since September.  Good in reaching 
> your
> goals.  Mike
>
> Exercise Daily
> Walk with God
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Nicole Massey
> Sent: Sunday, November 17, 2013 8:31 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] French fry cutter
>
> The prefect fry has a crispy exterior with a very soft center, like the
> stuff in a baked potato before you put stuff in it but right after you've
> broken it up. The trick is to get the fryer temperature just right and to
> cook for exactly the right amount of time.
> Of course, I tend to avoid fries these days, as I'm trying to drop extra
> weight and get to my optimum weight for health reasons. (I've dropped 
> about
> 50lbs since early March, so it's working well so far)
>
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
>> On Behalf Of W
>> Sent: Sunday, November 17, 2013 7:07 PM
>> To: cookinginthedark@acbradio.org
>> Subject: Re: [CnD] French fry cutter
>>
>> Well I guess different people like different things.  I like my fries
>> thick.
>> I guess you could say I like steak fries or potato wedges.
>>
>>
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
>> On Behalf Of Charles Rivard
>> Sent: Sunday, November 17, 2013 7:06 PM
>> To: cookinginthedark@acbradio.org
>> Subject: Re: [CnD] French fry cutter
>>
>> I have seen French fry cutters like that, but the only complaint I
>> have with them is that you cannot cut a big potato into full length 
>> fries.
>> I don't want short fries.  I like them long and thin.
>>
>> ---
>> Shepherds are the best beasts, but Labs are a close second.
>> - Original Message -
>> From: "Jude DaShiell" 
>> To: 
>> Sent: Sunday, November 17, 

Re: [CnD] Peach cobbler

[Lenore Koszalinski]

When ever you make a dump cake I find it tast much better if you use two
cans of the pie filling  It make a big difference in the cake. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey
Sent: Wednesday, November 27, 2013 6:14 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Peach cobbler

Rebecca's recipe is for what's called a "dump cake", and I've seen them with
cherry pie filling in them. A recipe came through here, in fact, a while
back, where it used cherry pie filling and a black forest cake mix, and made
a black forest dump cake that way.

> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of debbie deatherage
> Sent: Wednesday, November 27, 2013 6:03 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] Peach cobbler
> 
> Hello,
> Could you use cherry pie filling to make a cherry one instead?
> Usually cherry pie filling comes in the bigger cans.  Would you not
> drain that as well?
> Debbie Deatherage
> 
>  - Original Message -
> From: "rebecca manners"  To:  Date sent: Wed, 27 Nov 2013 11:26:40 -0500
> Subject: Re: [CnD] Peach cobbler
> 
> Here's one I have used for years.
> 
> 2 15-oz (regular size) cans sliced peaches.
> drain one can.
> You can substitute one large can if you do not have two small ones.  If
> using a large can of peaches, you need not drain it.
> 
> 1 box white or yellow cake mix
> 1 stick melted butter or margarine.
> 
> Dump peaches onto bottom of 9 x 13 pan.  If desired, chop the peaches
> into smaller pieces.
> Sprinkle dry cake mix over peaches.
> Drizzle melted butter over cake mix.
> 
> Bake at 350 for about an hour or until brown and bubbly.
> 
> Enjoy.
> 
> Becky
> 
> -Original Message-
> From: zero_hero...@sbcglobal.net
> Sent: Saturday, November 23, 2013 7:44 AM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] Peach cobbler
> 
> Would someone please post a good Peach cobbler recipe to the list?
> Thanks a lot.  Kerry ___
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Re: [CnD] Peach cobbler

[Lenore Koszalinski]

You can use any pie filling you want.I have used apple cheery straw berry.
Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of debbie deatherage
Sent: Wednesday, November 27, 2013 6:03 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Peach cobbler

Hello,
Could you use cherry pie filling to make a cherry one instead? 
Usually cherry pie filling comes in the bigger cans.  Would you 
not drain that as well?
Debbie Deatherage

 - Original Message -
From: "rebecca manners" http://acbradio.org/mailman/listinfo/cookinginthedark

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Re: [CnD] pumpkin chocolate chip cookies

[Lenore Koszalinski]

Yes itdoes, I have made different kinds of cookies like this. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Darlene Walker
Sent: Monday, December 02, 2013 2:21 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] pumpkin chocolate chip cookies

Pumpkin Chocolate Chip Cookies

1 Spice Cake Mix
1 15 oz. can pumpkin (not pie filling)
1 cup mini chocolate chips

Mix all ingredients well and drop by spoonfuls on cookie sheet.  Bake at 350
degrees for 12 to 15 minutes.

It really works.



-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Macy McClain
Sent: Monday, December 02, 2013 12:14 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] pumpkin chocolate chip cookies


Thanks so much for that suggestion.

I will definitely keep this in mind.

Macy



--
On Mon, Dec 2, 2013 3:05 PM EST gail johnson wrote:

>I will look for recipes.
>The first thing that comes to mind is to add 1 cup of canned pumpkin to a
chocolate chip cookie recipe.
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Re: [CnD] pumpkin chocolate chip cookies

[Lenore Koszalinski]

I have used both. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Debbra Piening
Sent: Monday, December 02, 2013 3:33 PM
To: cookinginthedark@acbradio.org; darwa...@comcast.net
Subject: Re: [CnD] pumpkin chocolate chip cookies

Have you tried using regular chocolate chips or only the minis?

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lenore Koszalinski
Sent: Monday, December 02, 2013 2:31 PM
To: cookinginthedark@acbradio.org; darwa...@comcast.net
Subject: Re: [CnD] pumpkin chocolate chip cookies

Yes itdoes, I have made different kinds of cookies like this. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Darlene Walker
Sent: Monday, December 02, 2013 2:21 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] pumpkin chocolate chip cookies

Pumpkin Chocolate Chip Cookies

1 Spice Cake Mix
1 15 oz. can pumpkin (not pie filling)
1 cup mini chocolate chips

Mix all ingredients well and drop by spoonfuls on cookie sheet.  Bake at 350
degrees for 12 to 15 minutes.

It really works.



-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Macy McClain
Sent: Monday, December 02, 2013 12:14 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] pumpkin chocolate chip cookies


Thanks so much for that suggestion.

I will definitely keep this in mind.

Macy



--
On Mon, Dec 2, 2013 3:05 PM EST gail johnson wrote:

>I will look for recipes.
>The first thing that comes to mind is to add 1 cup of canned pumpkin to a
chocolate chip cookie recipe.
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Re: [CnD] Crock Pot Baked Apples Recipe?

[Lenore Koszalinski]

You can gugle types of apples and they will tell you the best apple to do
differentthings with. Like which apple is crisp, and which bake and cook
well. I did that and found out what apples our crisp. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nancy Martin
Sent: Tuesday, December 10, 2013 12:45 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Crock Pot Baked Apples Recipe?


crockpot baked apples

Makes 6 baked apples


Crock-Pot Baked Apples
Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 45 minutes

Yield: 6 apples

Serving Size: 1 apple

Ingredients
  a.. 1/4 cup brown sugar
  b.. 1/4 cup walnuts, chopped
  c.. 2 tablespoons trans-fat free margarine or butter
  d.. 1 teaspoon cinnamon
  e.. 6 Gala or Macintosh apples, cored
  f.. 1/2 cup apple juice or apple cider
  g.. 2 tablespoons orange liquor (optional)
Instructions

  a.. In a large bowl, mix brown sugar, walnuts, margarine or butter, and 
cinnamon. If you don't want to use walnuts, you could use pecans or go 
nut-free by substituting with ¼ cup chopped raisins, prunes, or granola! 
Another great substitution is ¼ cup of rolled quick oats moistened with a 
tablespoon of water before stuffing the apples.
  b.. Use a grapefruit spoon that has the sharp edges (or a melon baller or 
small pairing knife) and core most of the way through, I leave about ½ inch 
apple left at the bottom. You could remove the skin but I find that it helps

to hold the apple together as it bakes - it also adds extra fiber which is 
always a plus.
  c.. Fill the apples with the filling and place them in the crock-pot.
  d.. Pour the apple juice or cider (and the liquor, if using) into the 
crock-pot, around the apples. If you don't have apple juice or cider, you 
can use apple lime juice or apple vinegar (diluted with water and a little 
sugar).
  e.. Set the crock-pot on high heat and cook 2½ to 3 hours until the apples

are soft and begin to collapse.
  f.. If you don't have a crockpot, you can use a 7x11 casserole dish or 
stock pot. Preheat the oven to 350F and cover the pan with aluminum foil. 
They'll take about 45 minutes to one hour. A glass baking dish is also an 
option, just be sure to lower the heat slightly 5-10 degrees since glass can

cause food to burn.
  g.. If you're making this recipe for a large crowd, you could do these in 
the oven in a large disposable roasting pan and just double the recipe. They

also taste delish with a scoop of low-fat frozen vanilla yogurt.
  h.. You can refrigerate these for up to 3 days, but store them in an 
air-tight container so they don't pick up odors from the fridge.
Nutritional Stats Per Serving (1 apple): 214 calories, 1 g protein, 34g 
carbohydrates, 7 g fat (1 g saturated), 0 mg cholesterol, 2g fiber, 50 mg 
sodium.

Weight Watchers® Points Plus: 5

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Re: [CnD] SLOW COOKER COCOA

[Lenore Koszalinski]

It makes stuffmuch smoother. OLenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nancy Martin
Sent: Tuesday, December 10, 2013 10:21 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] SLOW COOKER COCOA

HI,
OK, I'm asking questions again. Why use the rotary beater, what good does it

do?
thanks,
Nancy
- Original Message - 
From: "Helen Whitehead" 
To: "cooking-in-the-dark" 
Sent: Tuesday, December 10, 2013 7:31 AM
Subject: [CnD] SLOW COOKER COCOA


SLOW COOKER COCOA

¾ cup sugar
½ cup unsweetened cocoa powder
8 cups milk
1 teaspoon vanilla
Marshmallows or whipped cream (optional)

In a 3½ to 5 quart slow cooker, combine sugar and unsweetened cocoa powder.
Stir in milk. Cover and cook on low heat setting for 3 to 4 hours or on high
heat setting for 1½ to 2 hours. Serve immediately or keep warm
on low-heat setting for up to 2 hours. Before serving, stir in vanilla. If
desired, carefully beat cocoa with a rotary beater until frothy. Ladle cocoa
into mugs. If desired, top each serving with marshmallows or whipped
cream. Serves 10.

Each serving provides 186 calories, 28 grams carbohydrate, 1.5 grams dietary
fiber, 7 grams fat, 20 milligrams cholesterol, 79 milligrams sodium, 7 grams
protein.


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Re: [CnD] How do you flip round objects in a pan?

[Lenore Koszalinski]

I have a roun spachula and it works just grate. Most stors sell them. It has
a nice handle. I find the edge of my pan and if it is an egg I go aunder it
very slowly and get under it and lift. If it is meat I make sure by feel
that I am under it. I do the same thing than lift slowly too make sure that
I am under the meat. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Parham Doustdar
Sent: Saturday, December 21, 2013 6:33 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] How do you flip round objects in a pan?

Hi Sandy,

Thanks a lot. I'll have to try that out and see how it works.

Thanks again!
On Dec 21, 2013, at 2:22 PM, Sandy  wrote:

> Okay, I would use a fork for sausage links; I put them in the pan in a
> certain pattern, say, crossways from 12 o'clock position to six o'clock,
all
> going crossways, and turn them every few minutes just a little so each is
> nice and evenly browned. hope this helps. 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Parham Doustdar
> Sent: Saturday, December 21, 2013 4:16 AM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] How do you flip round objects in a pan?
> 
> Hi Sandy,
> 
> In that case, I'm curious how you flip many objects. For example, imagine
> something like five pieces of sausage. Wouldn't you be confused on which
> ones you've flipped and which ones you've not?
> 
> Thanks!
> On Dec 21, 2013, at 1:13 PM, Sandy  wrote:
> 
>> I use a large spatula for flipping things over in skillets. One that I 
>> especially like is a round one I found many years ago; my 
>> mother-in-law, at that time, was wanting one, and I never found another!
>> 
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
>> On Behalf Of Sisi Ben-Simon
>> Sent: Saturday, December 21, 2013 3:23 AM
>> To: cookinginthedark@acbradio.org
>> Subject: Re: [CnD] How do you flip round objects in a pan?
>> 
>> Hi,
>> 
>> I don't do much frying because it's harder to do and it's not very 
>> helthy, but when I do it I usually flip things over with a fork and a  
>> little bit of help of my fingers. I just put the piece of chicken or 
>> whatever it is on the fork, flip it over and put it where I want on 
>> the pan. This gives me more control than a couple of tongs. Whatever 
>> we do we should be very careful with frying.
>> 
>> Good luck
>> Sisi
>> 
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
>> On Behalf Of Parham Doustdar
>> Sent: Saturday, December 21, 2013 9:18 AM
>> To: cookinginthedark@acbradio.org
>> Subject: [CnD] How do you flip round objects in a pan?
>> 
>> Hi,
>> 
>> I am a new member to the list and am a novice in cooking. I'm living 
>> in Iran, and unfortunately do not have access to things that some of 
>> you may use to make cooking easy or more enjoyable; the most I have is 
>> determination and barest minimums, most of the time. :)
>> 
>> So anyway, the thing I am mostly struggling with is flipping in 
>> general. I have been able to solve some of my problems by using double 
>> pans (those that have another half and can be flipped completely). 
>> What I do is that I flip the pan completely, open the (now) upper 
>> half, and try to separate the pieces of whatever I'm frying that have 
>> now fallen onto each other due to flipping.
>> 
>> Now, two questions:
>> 
>> 1. Is there a way to flip the pan so that the smaller pieces wouldn't 
>> land on each other?
>> 2. How do you flip round objects, like chicken legs? Do you just 
>> deep-fry them?
>> 
>> Thanks a lot for the help in advance!
>> ___
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>> 
>> -
>> No virus found in this message.
>> Checked by AVG - www.avg.com
>> Version: 2014.0.4259 / Virus Database: 3658/6938 - Release Date: 
>> 12/20/13
>> 
>> 
>> -
>> No virus found in this message.
>> Checked by AVG - www.avg.com
>> Version: 2014.0.4259 / Virus Database: 3658/6938 - Release Date: 
>> 12/20/13
>> 
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Re: [CnD] How do you flip round objects in a pan?

[Lenore Koszalinski]

When I flip sausage I take my spachtla and work my way around the sides and
flip the sausages that go along the sides than I go too the middle. That way
I no what I have flipped. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Parham Doustdar
Sent: Saturday, December 21, 2013 4:16 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] How do you flip round objects in a pan?

Hi Sandy,

In that case, I'm curious how you flip many objects. For example, imagine
something like five pieces of sausage. Wouldn't you be confused on which
ones you've flipped and which ones you've not?

Thanks!
On Dec 21, 2013, at 1:13 PM, Sandy  wrote:

> I use a large spatula for flipping things over in skillets. One that I
> especially like is a round one I found many years ago; my mother-in-law,
at
> that time, was wanting one, and I never found another! 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Sisi Ben-Simon
> Sent: Saturday, December 21, 2013 3:23 AM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] How do you flip round objects in a pan?
> 
> Hi, 
> 
> I don't do much frying because it's harder to do and it's not very helthy,
> but when I do it I usually flip things over with a fork and a  little bit
of
> help of my fingers. I just put the piece of chicken or whatever it is on
the
> fork, flip it over and put it where I want on the pan. This gives me more
> control than a couple of tongs. Whatever we do we should be very careful
> with frying. 
> 
> Good luck
> Sisi 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Parham Doustdar
> Sent: Saturday, December 21, 2013 9:18 AM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] How do you flip round objects in a pan?
> 
> Hi,
> 
> I am a new member to the list and am a novice in cooking. I'm living in
> Iran, and unfortunately do not have access to things that some of you may
> use to make cooking easy or more enjoyable; the most I have is
determination
> and barest minimums, most of the time. :)
> 
> So anyway, the thing I am mostly struggling with is flipping in general. I
> have been able to solve some of my problems by using double pans (those
that
> have another half and can be flipped completely). What I do is that I flip
> the pan completely, open the (now) upper half, and try to separate the
> pieces of whatever I'm frying that have now fallen onto each other due to
> flipping.
> 
> Now, two questions:
> 
> 1. Is there a way to flip the pan so that the smaller pieces wouldn't land
> on each other?
> 2. How do you flip round objects, like chicken legs? Do you just deep-fry
> them?
> 
> Thanks a lot for the help in advance!
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
> 
> -
> No virus found in this message.
> Checked by AVG - www.avg.com
> Version: 2014.0.4259 / Virus Database: 3658/6938 - Release Date: 12/20/13
> 
> 
> -
> No virus found in this message.
> Checked by AVG - www.avg.com
> Version: 2014.0.4259 / Virus Database: 3658/6938 - Release Date: 12/20/13
> 
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[CnD] Merry christmas

[Lenore Koszalinski]

I hope every one on this list has a very merry Christmas. Lenore

 

emerald-lass

Skype: emerald-lass

 

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Re: [CnD] Something easy

[Lenore Koszalinski]

He could have left overs, and it is always better too make moore than not
enough. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey
Sent: Tuesday, January 07, 2014 8:56 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Something easy

How many do you need to feed? I have a recipe in mind, but as written it
feeds three.

> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Will Henderson
> Sent: Tuesday, January 07, 2014 3:23 AM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] Something easy
> 
> Hi there,
> 
> 
> 
> I hope I can get some assistance.  I need a recipe for something easy
> yet good that I could make in the crock pot.  I'm having company in a
> few days and need to prepare a meal for dinner but have limited cooking
> experience.
> 
> It would have to be either chicken or pork. I can get some ingredients
> for sure.  I suppose I could also do something simple in the oven if
> that would be just as easy.
> 
> So, anything quick and easy would be great for this novice.
> 
> Thanks!
> 
> Will
> 
> 
> 
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Re: [CnD] AMBROSIA FRUIT SALAD

[Lenore Koszalinski]

I have put pineapple apples and bananas in this. I would put less coconut I
have also used two cans of the fruit so it doesn'ttast like all marmallows
This is how I like it. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Angela
Sent: Wednesday, January 08, 2014 11:38 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] AMBROSIA FRUIT SALAD

AMBROSIA FRUIT SALAD

Ingredients:
1 (8 ounce) container frozen whipped topping, thawed
2 1/2 cups shredded coconut
1/2 cup chopped walnuts
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained (optional)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon

Directions:
In a large bowl, combine the whipped topping, coconut, chopped nuts, 
fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, 
nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.
Ambrosia Fruit Salad is ready to serve.
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Re: [CnD] Chicken noodles in the Crockpot

[Lenore Koszalinski]

To make this stuff cook the soop andfirst than add what your going too ad.
It Keeps its thickness. Watch how much broth you put in it. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nancy Martin
Sent: Friday, January 10, 2014 4:23 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Chicken noodles in the Crockpot

Hi,
Take a tip from a lesson learned the hard way. Buy the extra wide noodle. 
The skinny kind just seem to turn to mush. I agree with Charles, I don't 
like too much liquid. Usually when I cook this on the stove, I add the soup 
and the noodles at the same time, after the chicken is done.
Nancy
- Original Message - 
From: "Charles Rivard" 
To: 
Sent: Friday, January 10, 2014 2:28 PM
Subject: Re: [CnD] Chicken noodles in the Crockpot


> How big of a bag of noodles is used?
>
> Also, I do not like recipes that turn out with a lot of liquid, so how can

> I make the liquid extremely thick so that it sticks to the chicken and 
> noodles?  I like it to be sort of a pasty consistency.  Thanks.
>
> ---
> Be positive!  When it comes to being defeated, if you think you're 
> finished, you! really! are! finished!
> - Original Message - 
> From: "Will Henderson" 
> To: 
> Sent: Friday, January 10, 2014 2:08 PM
> Subject: [CnD] Chicken noodles in the Crockpot
>
>
>> Hi there,
>>
>>
>>
>> Thanks for all of your suggestions regarding a very simple meal in the 
>> slow
>> cooker.  Here's what I ended up doing.  I realize most of you may think 
>> this
>> is way too simple of a recipe.  I really am just learning to cook more
>> things.
>>
>> I thought it was only fair that I post this for everyone since this list 
>> is
>> to both contribute and receive, right?
>>
>>
>>
>> Will
>>
>>
>>
>> Crockpot chicken noodles
>>
>>
>>
>> 4 chicken breasts
>>
>> 2 cans of cream of chicken soup
>>
>> 2 cans of chicken broth
>>
>> 1 stick of butter
>>
>> A bag of wide egg noodles
>>
>>
>>
>> Put chicken in Crockpot
>>
>> Add soup, broth, and butter
>>
>> Cook for about 8 hours
>>
>> Somewhere in the fifth or sixth hour, remove chicken and shred
>>
>> Add the chicken back into the pot and add noodles.
>>
>>
>>
>>
>>
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Re: [CnD] Chicken noodles in the Crockpot

[Lenore Koszalinski]

Can someone resend the chicken nudle casserole please? Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Mike and jean
Sent: Saturday, January 11, 2014 12:33 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Chicken noodles in the Crockpot

Amen, this is a good one.  It will be especially good on a cold winter
night.  Mike

Exercise Daily
Walk with God

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of sayegh.m...@gmail.com
Sent: Friday, January 10, 2014 3:14 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Chicken noodles in the Crockpot

Will,
This is my type of recipe, the simpler the better! This recipe is going in
to my recipe collection and may wander on to my grocery list the next time I
go shopping.
Mary

Sent from my iPhone

> On Jan 10, 2014, at 1:08 PM, "Will Henderson"
 wrote:
> 
> Hi there,
> 
> 
> 
> Thanks for all of your suggestions regarding a very simple meal in the
slow
> cooker.  Here's what I ended up doing.  I realize most of you may think
this
> is way too simple of a recipe.  I really am just learning to cook more
> things.
> 
> I thought it was only fair that I post this for everyone since this list
is
> to both contribute and receive, right?
> 
> 
> 
> Will
> 
> 
> 
> Crockpot chicken noodles
> 
> 
> 
> 4 chicken breasts
> 
> 2 cans of cream of chicken soup
> 
> 2 cans of chicken broth
> 
> 1 stick of butter
> 
> A bag of wide egg noodles
> 
> 
> 
> Put chicken in Crockpot
> 
> Add soup, broth, and butter
> 
> Cook for about 8 hours
> 
> Somewhere in the fifth or sixth hour, remove chicken and shred
> 
> Add the chicken back into the pot and add noodles.
> 
> 
> 
> 
> 
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Re: [CnD] Chicken noodles in the Crockpot

[Lenore Koszalinski]

This sounds good but remember you don't loose the liquid in the crock pot or
slow cooker. Maybe next time use just the soops and not the broth, or one
less can of the broth. I don't think I would use any butter, but you did a
grate job. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Will Henderson
Sent: Friday, January 10, 2014 2:08 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Chicken noodles in the Crockpot

Hi there,

 

Thanks for all of your suggestions regarding a very simple meal in the slow
cooker.  Here's what I ended up doing.  I realize most of you may think this
is way too simple of a recipe.  I really am just learning to cook more
things.

I thought it was only fair that I post this for everyone since this list is
to both contribute and receive, right?

 

Will

 

Crockpot chicken noodles

 

4 chicken breasts

2 cans of cream of chicken soup

2 cans of chicken broth

1 stick of butter

A bag of wide egg noodles

 

Put chicken in Crockpot

Add soup, broth, and butter

Cook for about 8 hours

Somewhere in the fifth or sixth hour, remove chicken and shred

Add the chicken back into the pot and add noodles.

 

 

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Re: [CnD] Chicken noodles in the Crockpot good for you a success

[Lenore Koszalinski]

Yes I do think they should be addede last. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Teresa Mullen
Sent: Tuesday, January 14, 2014 9:43 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Chicken noodles in the Crockpot good for you a success

Hello do you think that the noodles should be added last in the crockpot? So
that way if you're cooking in the crockpot that the noodles don't come out
too mushy?
I forgot to mention out when you cook it all day or for certain hours that
when you put the noodles and they don't come out too mushy, well what I'm
trying to say is when should you put the noodles toward the middle or the
end

Teresa MullenSent from my iPhone

> On Jan 11, 2014, at 12:51 AM, "Sandy"  wrote:
> 
> Yeah! See! 
> That is what worries me. I bet they come out too too soft and mushy! I
want
> al dente noodles, not gluey paste! 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of gail johnson
> Sent: Friday, January 10, 2014 2:30 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] Chicken noodles in the Crockpot good for you a success
> 
> Hi Will,
> 
> I'm glad to hear your dish was a success.
> 
> How did you like the consistancy of the noodles cooked in the crockpot?
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Re: [CnD] cooking on a gas stove

[Lenore Koszalinski]

I would try too keep the flame kind of low and not hi. Times will be
different when cooking. I always kept my flame kind of low, unless I was
boiling water. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nancy Martin
Sent: Thursday, January 16, 2014 9:26 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] cooking on a gas stove

Hi Holly,
I'd just say use your normal common sense precautions you would always do 
anyway. Maybe others will be more help or more specific, I just wanted to 
say it's something you can deal with.
HTH,
Nancy Martin
- Original Message - 
From: "Holly Anderson" 
To: 
Sent: Thursday, January 16, 2014 8:17 AM
Subject: [CnD] cooking on a gas stove


Hi all.  I'm staying somewhere and they have a gas stove.  At home I have an

electric stove, are there differences that I should be aware of when 
cooking.  I know I'm dealing with an open flame vs heating element, but not 
sure what that really means in terms of cooking.  Any tips r helpful hints 
would be really appreciated.
Thanks.
Holly
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Re: [CnD] cooking on a gas stove

[Lenore Koszalinski]

I also cook stuff at 350 for one hour. Stick a fork inside and if it goes in
easy you no it is done. It depends on how you like your meat if a themomator
will do you any good. I like my steaks medium rar. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lenore Koszalinski
Sent: Thursday, January 16, 2014 10:54 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] cooking on a gas stove

I would try too keep the flame kind of low and not hi. Times will be
different when cooking. I always kept my flame kind of low, unless I was
boiling water. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nancy Martin
Sent: Thursday, January 16, 2014 9:26 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] cooking on a gas stove

Hi Holly,
I'd just say use your normal common sense precautions you would always do 
anyway. Maybe others will be more help or more specific, I just wanted to 
say it's something you can deal with.
HTH,
Nancy Martin
- Original Message - 
From: "Holly Anderson" 
To: 
Sent: Thursday, January 16, 2014 8:17 AM
Subject: [CnD] cooking on a gas stove


Hi all.  I'm staying somewhere and they have a gas stove.  At home I have an

electric stove, are there differences that I should be aware of when 
cooking.  I know I'm dealing with an open flame vs heating element, but not 
sure what that really means in terms of cooking.  Any tips r helpful hints 
would be really appreciated.
Thanks.
Holly
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Re: [CnD] FW: [atthemarket] cube alone

[Lenore Koszalinski]

Do youmatch the colors or is this words? Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Mike and jean
Sent: Monday, January 20, 2014 6:50 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] FW: [atthemarket] cube alone

 

 

Exercise Daily

Walk with God

  _  

From: atthemar...@yahoogroups.com [mailto:atthemar...@yahoogroups.com] On
Behalf Of Charles Rivard
Sent: Wednesday, January 15, 2014 12:29 PM
To: at the market
Subject: [atthemarket] cube alone

 

  

CubeAlone
By Iiro Viitanen

CubeAlone is a nice traditional puzzle app. It's made simple and it is 
totally accessible with VoiceOver.
It's a virtual Rubik's Cube style game. I have found the game fun and 
challenging.
The game describes each color block with voice over, such as,
yellow in top left corner of front face.
three finger swipe to turn, double tap to toggle selection.

Features
- sounds
- hints for solving
- accessible with VoiceOver

$0.99
Category: Games
Released: Jun 13, 2013
Version: 1.0
Size: 0.6 MB
Language: English
Seller: Iiro Viitanen
Rated 4+
Compatibility: Requires iOS 6.0 or later. Compatible with iPhone, iPad, and 
iPod touch. This app is optimized for iPhone 5.

https://itunes.apple.com/us/app/cubealone/id638329973?mt=8


More iPhone Apps by Iiro Viitanen
CardsAlone.


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

__._,_.___


 
 Reply
via web post 

  Reply to sender 

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Re: [CnD] FW: [atthemarket] cube alone

[Lenore Koszalinski]

Thanks. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Tuesday, January 21, 2014 12:24 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] FW: [atthemarket] cube alone

Just like the original cube, you match the colors.  It does work with 
Voice-Over.

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

you! really! are! finished!
- Original Message - 
From: "Lenore Koszalinski" 
To: 
Sent: Tuesday, January 21, 2014 10:40 AM
Subject: Re: [CnD] FW: [atthemarket] cube alone


> Do youmatch the colors or is this words? Lenore
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Mike and jean
> Sent: Monday, January 20, 2014 6:50 PM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] FW: [atthemarket] cube alone
>
>
>
>
>
> Exercise Daily
>
> Walk with God
>
>  _
>
> From: atthemar...@yahoogroups.com [mailto:atthemar...@yahoogroups.com] On
> Behalf Of Charles Rivard
> Sent: Wednesday, January 15, 2014 12:29 PM
> To: at the market
> Subject: [atthemarket] cube alone
>
>
>
>
>
> CubeAlone
> By Iiro Viitanen
>
> CubeAlone is a nice traditional puzzle app. It's made simple and it is
> totally accessible with VoiceOver.
> It's a virtual Rubik's Cube style game. I have found the game fun and
> challenging.
> The game describes each color block with voice over, such as,
> yellow in top left corner of front face.
> three finger swipe to turn, double tap to toggle selection.
>
> Features
> - sounds
> - hints for solving
> - accessible with VoiceOver
>
> $0.99
> Category: Games
> Released: Jun 13, 2013
> Version: 1.0
> Size: 0.6 MB
> Language: English
> Seller: Iiro Viitanen
> Rated 4+
> Compatibility: Requires iOS 6.0 or later. Compatible with iPhone, iPad, 
> and
> iPod touch. This app is optimized for iPhone 5.
>
> https://itunes.apple.com/us/app/cubealone/id638329973?mt=8
>
>
> More iPhone Apps by Iiro Viitanen
> CardsAlone.
>
>
> ---
> Be positive!  When it comes to being defeated, if you think you're 
> finished,
> you! really! are! finished!
>
> __._,_.___
>
>
>
>
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> Recent Activity:
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Re: [CnD] Steak preparations

[Lenore Koszalinski]

A tellyun dressing wishtasure sauce coke pepcy beerof course salt any thing
you like. You can by the inpensive dressing. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of janbrown
Sent: Saturday, January 25, 2014 9:24 AM
To: cookinginthedark@acbradio.org; Blaine Deutscher
Subject: Re: [CnD] Steak preparations

Salt and pepper is absolutely wonderful.
A lot depends on the cut of meat you purchased.
I like to use a little steak sauce thing called either Allegra or allegro, I
forget which.
I put the steak in a plastic bag a couple of hours before cooking with the
marinade or steak sauce or whatever you call it. It's great

Sent from my iPhone

> On Jan 24, 2014, at 11:38 PM, "Blaine Deutscher" 
wrote:
> 
> good morning, or night, depending if you're geting up for the day or just 
> going to bed now.  I want to make steak and potatos and was wondering what

> some people put on their steak?  I know in the restaurants it tastes just 
> like a little ground pepper and some salt.  Does anyone know.  I know you 
> can do a steak sauce but was wondering if you didn't have steak sauce
would 
> a little salt and pepper taste good with it or not?  I also know, up here
in 
> western Canada, when it rains some people cook the steak in the oven if
they 
> were going to barbecue it.  Thanks in advance.
> 
> Blaine 
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Re: [CnD] 2013 ICC Recipe Bookk

[Lenore Koszalinski]

How much is the book? Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Julie
Sent: Saturday, January 25, 2014 3:29 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] 2013 ICC Recipe Bookk

Going to put out one more reminder about the 2013 ICC recipe book.  I have
them complete, and many have requested them, I believe I sent all of those,
but if by any chance I missed you, let me know if you want one, and I will
send it immediately.  

This book contains of about 61 pages of mainly original recipes, as well as
some restaurant copycat recipes.  For 2013 we had about 145 recipes I passed
out in the cooking class, and now they are put together in one e-book.  

I have decided to send them via email because dropbox can be a bit unhappy
when they get tons of people trying to download all at once.  After this, I
will have it in dropox, after the rush begins to die down.

Requests will be taken and filled at jjchephone...@yahoo.com .  Thanks,
Julie
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Re: [CnD] 2013 ICC Recipe Bookk

[Lenore Koszalinski]

I would also love one of these books muyself. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Mike and jean
Sent: Saturday, January 25, 2014 11:36 PM
To: cookinginthedark@acbradio.org; 'Julie'
Subject: Re: [CnD] 2013 ICC Recipe Bookk

I would love to have one of these books.  Please let me know how much they
costs.  thanks, Mike mjs1...@sc.rr.com

Exercise Daily
Walk with God

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Julie
Sent: Saturday, January 25, 2014 4:29 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] 2013 ICC Recipe Bookk

Going to put out one more reminder about the 2013 ICC recipe book.  I have
them complete, and many have requested them, I believe I sent all of those,
but if by any chance I missed you, let me know if you want one, and I will
send it immediately.  

This book contains of about 61 pages of mainly original recipes, as well as
some restaurant copycat recipes.  For 2013 we had about 145 recipes I passed
out in the cooking class, and now they are put together in one e-book.  

I have decided to send them via email because dropbox can be a bit unhappy
when they get tons of people trying to download all at once.  After this, I
will have it in dropox, after the rush begins to die down.

Requests will be taken and filled at jjchephone...@yahoo.com .  Thanks,
Julie
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Re: [CnD] 2013 ICC Recipe Bookk

[Lenore Koszalinski]

I would like one please. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Julie
Sent: Sunday, January 26, 2014 2:48 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] 2013 ICC Recipe Bookk

My cookbook is free, no problem at all, smiles.  This is actually the first
book I have done this way, The others were published first, then released as
free e-books.  I have done a book specifically for the blind and visually
impaired with all recipes having 10 ingredients or less, then one
specifically for diabetics, and one focusing on international  recipes.  I
am working on a second one for the blind now, as the one for ICC, was
specifically done for the cooking class I have on ICC site.  I have done
individual books with my family recipes, and my son's wife's family, a
relative who is vegetarian that contains over 300 pages, and a gluten free
recipe book for a close friend and a few other friends too, I love this
whole recipe thing, smiles, enjoy, this is the smallest book, but it is
attached to this email.
Enjoy, Julie



On Sunday, January 26, 2014 6:45 AM, Vicki Howell 
wrote:
 
I would love to have one of those books.  I missed the initial talk about
this book, so I am going to ask questions.  How much is the book, and do you
send it by email, or do you send it to a persons address.  I don't mind
giving my address if you need it, so please let me know.  I will look for an
email from you today, and tomorrow.  I hope to hear from you soon.  Thank
you in advance.  I would really like to have this recipe book, and if some
one can give me any other interesting recipe books, please do so, and you
can write me off list so that I won't take up other people's time on the
list.  My email is vicki1...@comcast.net.  Thank you all.  

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lenore Koszalinski
Sent: Saturday, January 25, 2014 7:06 PM
To: cookinginthedark@acbradio.org; 'Julie'
Subject: Re: [CnD] 2013 ICC Recipe Bookk

How much is the book? Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Julie
Sent: Saturday, January 25, 2014 3:29 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] 2013 ICC Recipe Bookk

Going to put out one more reminder about the 2013 ICC recipe book.  I have
them complete, and many have requested them, I believe I sent all of those,
but if by any chance I missed you, let me know if you want one, and I will
send it immediately.  

This book contains of about 61 pages of mainly original recipes, as well as
some restaurant copycat recipes.  For 2013 we had about 145 recipes I passed
out in the cooking class, and now they are put together in one e-book.  

I have decided to send them via email because dropbox can be a bit unhappy
when they get tons of people trying to download all at once.  After this, I
will have it in dropox, after the rush begins to die down.

Requests will be taken and filled at jjchephone...@yahoo.com .  Thanks,
Julie ___
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Re: [CnD] Thick beef stew

[Lenore Koszalinski]

No you can mix them together. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nancy Martin
Sent: Sunday, January 26, 2014 11:52 PM
To: cookinginthedark@acbradio.org; RJ
Subject: Re: [CnD] Thick beef stew

Hi,
I thought crockpot recipes usually say to put vegetables on the bottom, then

the meat. Either way, I intend to try this stew recipe soon.
thanks,
Nancy
- Original Message - 
From: "RJ" 
To: "citd" 
Sent: Sunday, January 26, 2014 9:19 AM
Subject: [CnD] Thick beef stew


> Thick beef stew (crockpot)
> 1 pound of beef cubes
> 4 carrots
> 4 potatoes
> 2 sticks of celery
> 1 onion
> 1 8 ounce can tomato sauce
> 2 cans of cream of mushroom soup (Think they are a round 10 ounces)
> Dry onions
> salt and pepper to taste
>
> Put a liner in the crockpot to make it a easy clean up.
> Layer the beef cubes on bottom of crockpot
> next the carrots cut into 1/2 inch pieces
> 2 stick of celery cut into 1/2 inch pieces (optional)
> Next cube the potatoes. I cut them into 4 pieces
> Cut up the onions in chunks and layer over the potatoes.
> Mix the salt/pepper, cream soup, dried onions and tomato sauce well and 
> pour over top of everything. Do not mix together.
> Set crockpot on low and enjoy in about 6 to 8 hours. 4 hours on low.
> RJ
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Re: [CnD] potato question

[Lenore Koszalinski]

They will smell and feel really soft. Soft times you can still use them if
their our soft as long as they don't smell. I put my potatoes in the ice
box. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Holly Anderson
Sent: Monday, January 27, 2014 10:58 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] potato question

Hi all.  I was wondering how to tell if potatoes have gone bad?  I've
smelled rotten potatoes before, so is that what I should look for, or is
there other things I should look for in determining whether a potato has
gone bad.  I saw online that if its green it's poisonous, but I'm just
curious.  I have a bag of potatoes I've had for a few weeks, and don't want
to cook them if they are bad.

Thanks.
Holly
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Re: [CnD] Thick beef stew

[Lenore Koszalinski]

Hi would be the much shorter time.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Tuesday, January 28, 2014 5:30 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Thick beef stew

How can cooking on high equal a short time on the low setting?  I would 
think that high would be the shorter time, wouldn't it?  What are you 
smoking?  He!  He!  He!

---
Shepherds are the best beasts, but Labs are a close second.
- Original Message - 
From: "Sandy" 
To: ; "'RJ'" 
Sent: Tuesday, January 28, 2014 2:08 AM
Subject: Re: [CnD] Thick beef stew


> Cooking on high with the slow cooker equals 2 hours at the lowest setting.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of RJ
> Sent: Sunday, January 26, 2014 5:04 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] Thick beef stew
>
> No, If you want your dinner in 4 hour, place it on high. I personally 
> like
> to cook on low for 6 to 8 hours on low. Today things were done on low for
> about 6 and a half hours.
> RJ
>
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Re: [CnD] Flipping and flattening in a pan

[Lenore Koszalinski]

You can gently put your spatchula around the edges of the pan. Goalong the
side of the edges of the pan and loosen what your turning than put the
spatchula under what your going too turn. If you want too flanten it gently
push down in the middle and work uyour way out. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of o...@rogers.com
Sent: Wednesday, January 29, 2014 6:49 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Flipping and flattening in a pan

Hi, Parham.

If I'm frying eggs or pancakes in a frying pan, I use my square electric 
Dutch Oven because of its shape and depth.

But you can still do this with a round pan.

I never cook more than 2 eggs or pancakes at one time, as there is that much

less risk of everying melding together.  Put 1 desired amount of pancake 
batter or 1 egg at the 12 o'clock position, and the second one at eigher 
5:00 or 4:00.

When I hear from the sound of sizzling or bubbles (in the case of the 
pancake batter) that it is time to flip, I use a wooden spoon turned 
sideways so that it is like a blade as a guide to center the desired food 
onto the spatula.  Then I flip so that the food will land in as close to the

original spot that it started out at.

I hope that this will be of help to you.  As for flattening, these items 
will assume their own flat shape when flipped.

CB:  The Old Leather Bat


- Original Message - 
From: "Parham Doustdar" 
To: 
Sent: Wednesday, January 29, 2014 4:48 AM
Subject: [CnD] Flipping and flattening in a pan


Hi,

I am curious how you guys handle flattening and flipping in a pan. I have 
trouble holding a flat object using a spatula, and when that's done, I have 
trouble separating different flipped objects so that they are not 
overlapping.

Is there a way to ensure this is done properly, or do I just need to learn 
through repetition?

Thanks.
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Re: [CnD] Making things do

[Lenore Koszalinski]

What could you use if you didn't have wine and don’t keep any in the
house?Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of RJ
Sent: Friday, January 31, 2014 5:53 PM
To: citd
Subject: [CnD] Making things do



Today I was going to make Italian wedding soup to go along with my crockpot 
Chicken and potatoes  that I prepared with onion, sweet peppers and chicken 
breast. Mixing 1/4 cup of oil, 1/4 cup of white wine. With chopped up garlic

cloves, basil, oregano, salt and pepper. Which I poured over everything in 
the crockpot.
But back to the soup.

Chopped up a onion, a stick of celery, leaves and all. Add a little olive 
oil to a pot and start softening them up a bit with some basil, oregano, and

salt and pepper, with about 4 cloves of garlic. Next I found we had no 
regular size carrots. But did find some baby size carrot, and they sure 
would do. Cut them into 3/8 inch pieces and add them to the pot. As the were

warming up a little, I cut off a slice of cabbage, about 1/2 inch thick and 
chopped the cabbage up before adding it to the pot. Mix and heated every 
thing thru and than cooled  it down with   14 1/2 ounce can of chicken 
broth, plus a can of water. Found I didn't have the be be size pasta, oh 
well I did have some barley, and that would have to do. 1/4 cup of barley 
went into the pot too. Now that thing were simmering along, I spotted a 
bunch of kale, and we all know kale is good for you. So I washed the kale, 
sliced it up and added some olive oil to a skillet. sauté the kale in the 
oil with a little salt, you guessed it into the pot the kale when too. 
Simmered it a while. and turned it off. When it came time for dinner, heated

the soup up. Cut up a pear and added a little brown sugar and cinnamon to 
the pear for dessert.
First the soup.
Than the chicken
and last the pears for dessert.
Not bad for not having a thing on hand.
RJ 

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Re: [CnD] preparing baking pan

[Lenore Koszalinski]

I have always greased the sides very lightly. What your baking wont stick to
them. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nancy Martin
Sent: Wednesday, March 19, 2014 6:40 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] preparing baking pan

Hi everyone,
I listened to a cnd show last night. Dale made a cake recipe. Unless I'm 
mistaken, he greased and floured only the bottom of the baking pan. I've 
always believed that you had to grease and flour the sides too. Somebody set

me straight, ok?
Thanks,
Nancy Martin

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Re: [CnD] Messed up a pan

[Lenore Koszalinski]

Put the pan in cold water and let it sit over night. Add soap too the pan
with the cold water. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Bill Deatherage
Sent: Sunday, March 23, 2014 7:38 PM
To: 
Subject: [CnD] Messed up a pan



Hello,
Tonight we made potato soup. In the stainless steel pan, we thought we had
turn the stove off but apparently had forgot and what was left of the soup
and potatoes burned onto the pan. Could anyone tell us how to clean the pan
up again. Thank you very much and have a good day Bill Deatherage Sent from
my iPhone
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Re: [CnD] Chicken noodles in the Crockpot

[Lenore Koszalinski]

I n never heard of frozen nudles? Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Terra Syslo
Sent: Saturday, March 29, 2014 2:39 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Chicken noodles in the Crockpot

I am very far behind on my mail so sorry for the late reply. I've made this
recipe several times, and if you use frozen noodles, you avoid having them
turn out mushy and the liquid gets absorbed, especially if you have
leftovers. 

 

From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lenore Koszalinski
Sent: Saturday, January 11, 2014 6:49 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Chicken noodles in the Crockpot

 

This sounds good but remember you don't loose the liquid in the crock pot or
slow cooker. Maybe next time use just the soops and not the broth, or one
less can of the broth. I don't think I would use any butter, but you did a
grate job. Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Will Henderson
Sent: Friday, January 10, 2014 2:08 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Chicken noodles in the Crockpot

Hi there,



Thanks for all of your suggestions regarding a very simple meal in the slow
cooker.  Here's what I ended up doing.  I realize most of you may think this
is way too simple of a recipe.  I really am just learning to cook more
things.

I thought it was only fair that I post this for everyone since this list is
to both contribute and receive, right?



Will



Crockpot chicken noodles



4 chicken breasts

2 cans of cream of chicken soup

2 cans of chicken broth

1 stick of butter

A bag of wide egg noodles



Put chicken in Crockpot

Add soup, broth, and butter

Cook for about 8 hours

Somewhere in the fifth or sixth hour, remove chicken and shred

Add the chicken back into the pot and add noodles.





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Re: [CnD] Egg recipes or casseroles breakfast stuff

[Lenore Koszalinski]

Don't you have too turn this at all? Lenore

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of RJ
Sent: Monday, March 31, 2014 10:38 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Egg recipes or casseroles breakfast stuff

Here is another.
Fry up what ever you like. I usually use potatoes, onions, sweet peppers.
Take 3 eggs and add 1/2 of a egg shell of water.
Pour into a 8 inch none stick skillet after coating with a little butter. I 
usually just rub the stick of butter over the skillet once it is hot.
Place a lid on the skillet after pouring in the eggs and put heat on a 
medium low heat. Cook until eggs feel firm to the touch. (4 or 5 
minutes).Now put some cheese over the eggs and potato mixture over half of 
the egg. Take the skillet and tap  it until the egg start to go on the 
plate. Than flip the skillet over to cover the filling and serve.
RJ
- Original Message - 
From: "Teresa Mullen" 
To: 
Sent: Sunday, March 30, 2014 1:52 PM
Subject: [CnD] Egg recipes or casseroles breakfast stuff


> Hello everyone I am looking for some egg recipes. What is quiche Lorraine?

> Is that one that takes eggs? I have heard of it, but don't know if I tried

> it before. Would you please send some egg recipes such as in casseroles or

> using a piecrust thanks
>
> Teresa MullenSent from my iPhone
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Re: [CnD] Does anyone have brownie recipes?

[Lenore Koszalinski]

I can send yuyou some

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of softsummerg...@aol.com
Sent: Friday, April 25, 2014 7:21 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Does anyone have brownie recipes?

Hi there does anyone have brownie recipes? 
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[CnD] FW: [Recipes2share] super chocolate chunk brownies

[Lenore Koszalinski]

 

 

From: Recipes2share [mailto:recipes2share-boun...@emissives.com] On Behalf
Of Don Marr
Sent: Wednesday, April 09, 2014 3:40 PM
To: recipes 2share
Subject: [Recipes2share] super chocolate chunk brownies

 

Super Chocolate Chunk Brownies
6 ounces unsweetened chocolate, coarsely chopped
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups sugar
4 large eggs, at room temperature
4 teaspoons pure vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup semisweet chocolate chips
1 cup chopped walnuts, optional
Preheat the oven to 375 degrees F. Position the oven rack in the center of
the oven. Line a 9-by-13-by-2-inch baking pan with aluminum foil, allowing
the foil to hang over the short ends of pan. Thoroughly grease the foil and
the sides of the pan.
In the top of a double boiler set over very hot (not simmering) water, melt
the chocolate and butter, stirring until smooth. Remove from the heat and
allow to cool to room temperature.
In a bowl, combine the sugar, eggs, vanilla, and salt. Using an electric
mixer set on medium high speed, mix for about 8 minutes until frothy.
Add the chocolate mixture to the bowl and stir gently. Gradually add the
flour, stirring only until combined. Stir in the chocolate chips and nuts,
if using.
Pour the brownie batter into the pan and spread evenly. Bake for about 25
minutes. When done, the center will be moist.
Set the pan on a wire rack and allow the brownies to cool and settle until
completely cool. This will take a few hours. Lift the brownies from the pan
using the extended aluminum foil as handles. Cut into squares and serve with
a big glass of cold milk.
Note: 1 cup pecans or 1 cup mini-marshmallows can be substituted for the
walnuts

Don
the curmudgeon has spoken.
dp...@earthlink.net

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[CnD] FW: Brownie Cheesecake Bars

[Lenore Koszalinski]

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Angela
Sent: Wednesday, March 12, 2014 4:38 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Brownie Cheesecake Bars

Brownie Cheesecake Bars

Crisco® Original No-Stick Cooking Spray
1 (18.4 oz.) package Pillsbury® Family Size Chocolate Fudge Brownie Mix
2/3 cup Crisco® Pure Vegetable Oil
3 large eggs, divided
1/4 cup water
3/4 cup chopped walnuts
2 (8 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 teaspoon vanilla extract
Smucker's® Sundae Syrup™ Chocolate Flavored Syrup, or fruit dessert topping

HEAT oven to 350°F. Prepare brownie mix according 
to package directions using oil, water and eggs. 
Stir in nuts. Spread in 13 x 9-inch baking pan.
BEAT cream cheese until fluffy in large bowl. 
Gradually beat in sweetened condensed milk, egg 
and vanilla until smooth. Pour evenly over brownie batter.
BAKE 40 minutes or until top is lightly browned. 
Cool 1 hour. Chill. Garnish with chocolate syrup. Cut into bars.

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[CnD] FW: [ATreasuryofRecipesoldandnew] Taste Of Home: Angela's XOXO Shortbread Brownies

[Lenore Koszalinski]

 

 

From: marilyn deweese [mailto:mldeweese15...@frontier.com] 
Sent: Friday, August 10, 2012 6:48 AM
To: Lenore Koszalinski; Joyce Porter
Subject: Fw: [ATreasuryofRecipesoldandnew] Taste Of Home: Angela's XOXO
Shortbread Brownies

 

 

- Original Message - 

From: Carolyn Ranker <mailto:csran...@cox.net>  

To: atreasuryofrecipesoldand...@yahoogroups.com 

Sent: Friday, August 10, 2012 1:17 AM

Subject: [ATreasuryofRecipesoldandnew] Taste Of Home: Angela's XOXO
Shortbread Brownies

 






 

Taste of Home Logo

 

Angela's XOXO Shortbread Brownies

Angela's XOXO Shortbread Brownies

Bake Sale

16 ServingsPrep: 20 min. + cooling Bake: 25 min. 

 

Ingredients

list of 7 items

2 cups all-purpose flour

1/2 cup sugar

1 cup cold butter, cubed

1 package fudge brownie mix (13-inch x 9-inch pan size)

8 striped chocolate kisses, unwrapped

8 milk chocolate kisses, unwrapped

1/2 cup M&M's minis

list end

 

Directions

list of 11 items

In a large bowl, mix flour and sugar; cut in butter until crumbly.

Press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake

at 350° for 17-20 minutes or until lightly browned. Cool on a

wire rack. 

Prepare brownie mix batter according to package directions; spread

over crust. Bake 23-28 minutes longer or until a toothpick inserted

in center comes out clean (do not overbake). Immediately top with

kisses and M&M's, spacing evenly and pressing down lightly to

adhere. Cool in pan on a wire rack. Yield: 16 servings. 

list end

--From the August-September 2012 issue of Taste Of Home Magazine






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[CnD] FW: [H O C] #5 of The Twelve Days of Cookies and more

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Sugar
Sent: Monday, November 14, 2011 6:31 PM
To: 2006 Christmas Recipies
Subject: [H O C] #5 of The Twelve Days of Cookies and more

 

  

#5 of The Twelve Days of Cookies and more

December 5, 2002

Day Five Volume I Issue V

On The Fifth Day of Christmas Cookies.

I thought I'd bake for you. . .

Turtle-Bars

1 3/4 cups all purpose flour - - divided

1 1/2 cups quick oats

3/4 cup firmly packed brown sugar

1/2 teaspoon salt

3/4 cup butter or margarine melted

1 (6 ounce) package semi-sweet chocolate pieces

1/2 cup chopped pecans

1 (12 ounce) jar caramel ice cream topping

Combine 1 1/2 cups flour, oats, brown sugar and salt.

Add butter, mixing until crumbly, reserve 3/4 cup mixture for topping. Press
remaining mixture onto bottom of greased 13x9 inch baking dish.

Bake in preheated oven 375º 10 minutes.

Sprinkle chocolate and nuts over partially baked oat base. Combine caramel
topping and remaining 1/4 cup flour; Drizzle over chocolate and nuts.

Sprinkle reserved crumb mixture over caramel mixture.

Continue baking for an additional 20 minutes.

Cool thoroughly: chill to set chocolate.

Cut into bars.

Print this recipe

recipe from my recipe box

Thank you . . .

I appreciate all the wonderful emails that I've received. I am so happy to
hear that everyone is enjoying my 12 Days of Christmas Cookies.

I have made a little logo if anyone is interested in placing it on their
website and linking it to my 12 Days of Christmas Cookies.

im/12dccklogo

click on logo and save from separate page

link to :

http://www.mtccountrygraphics.com/BBskt/xmas/12dayck.html

Thank you in advance.

Sally

Handmade Gifts from the Heart

A great little stocking stuffer or little gift idea for your guest.

Candied Pecans

1 teaspoon ice water

1 egg white

1/4 teaspoon Nutmeg

1 teaspoon cinnamon

1 teaspoon salt

1 cup sugar

1 lb. Pecans halves

Preheat Oven: 225 º

Beat egg white and water until frothy.

Add Pecan halves to mixture and coat evenly.

Mix all dry ingredients together, coat pecans making sure they are well
coated.

Bake on a cookie sheet 225 º for 1 hour, stirring at least twice.

Allow to cool and store, un-refrigerated, in an air tight container.

Print this recipe

Tomorrows Cookie. . Hugs and Kisses . .

"He who has no Christmas in his heart will never find Christmas under a
tree."

. Sunshine Magazine

Holiday Punch

2 quarts cider

1 quart cranberry juice

1/2 cup sugar

1 teaspoon nutmeg

1 stick of cinnamon

1 inch slice of lemon, (including rind)

Simmer the seasonings for 15 minutes in 2 cups of cider. Do not boil.
Strain.

Add sugar, stir to dissolve.

Add cranberry juice and the remaining cider. Serve

Print this recipe

Happy Holidays

to you and your family. May all your wishes come true and may you have a
blessed Holiday Season.

im/o_eml

im/o_bye

Happy Baking ~ May your Holidays be full of Memories

music ~ Greensleeves ~

Easy Listening Holiday Style

im/CCmtclogo

"I love them that love me;
and those that seek me early shall find me"
Proverbs 8:17. 
~Sugar

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[CnD] FW: three-ingredient brownies from scratch, easy

[Lenore Koszalinski]

-Original Message-
From: angel [mailto:angelsusa...@wamail.net] 
Sent: Sunday, May 08, 2011 12:46 AM
To: angel
Subject: three-ingredient brownies from scratch, easy

1/2 cup flour (I use gluten free) 
1/2 cup cocoa powder 
1/2 cup sugar 

Preheat oven to 350 degrees, Mix all ingredients together with a spoon/fork,
then add enough water to make a thick batter. 
Spread into a loaf pan, and bake for 15 minutes in the centre of the oven (I
love them still gooey in the centre, cook for another 5 minutes if you want
them firmer). 
Cut into bars and serve frosted or plain, both are great!


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[CnD] FW: [H O C] Recipe For Gooey Layered Baby Ruth Brownies

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Marilyn
Sent: Monday, October 17, 2011 10:55 AM
To: 2006christmasreci...@yahoogroups.com
Cc: delmascor...@googlegroups.com
Subject: [H O C] Recipe For Gooey Layered Baby Ruth Brownies

 

  

Recipe For Gooey Layered Baby Ruth Brownies

1 (18.25 ounce) package 

chocolate cake

mix

1 cup chopped peanuts

1 cup NESTLE CARNATION Evaporated Milk, divided

1/2 cup (1 stick) butter or margarine, melted

5 (2.1 ounce) NESTLE BABY RUTH Candy Bars, coarsely chopped

2 (1.5 ounce) packages NESTLE SWEETARTS Gummy Bugs

Heat oven to 350 degrees F.

Combine cake mix and peanuts in large bowl. Stir in 2/3 cup evaporated milk
and butter (batter will be thick). Spread half of batter into ungreased 13

x 9-inch baking 

pan

(layer will be thin).

Bake for 15 minutes.

Meanwhile, melt chopped Baby Ruth and remaining 1/3 cup evaporated milk in
small saucepan over low heat, stirring frequently, until melted. Drizzle
over

brownie

base to within 1/2-inch of edge.

Drop remaining batter by heaping teaspoon over melted candy bar mixture.

Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack.
Cut into bars using wet knife. Awesome served warm, but great at room
temperature

too. Top with gummy bugs before serving.

Yields 24.

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[CnD] FW: [H O C] Baker's One Bowl Easter Egg Brownies

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Marilyn
Sent: Wednesday, February 23, 2011 3:13 PM
To: delmascor...@googlegroups.com
Cc: hands-on-cook...@yahoogroups.com
Subject: [H O C] Baker's One Bowl Easter Egg Brownies

 

  

Baker's One Bowl Easter Egg Brownies

Makes: 2 dozen or 24 servings, one brownie each

4 squares BAKER'S Unsweetened Baking Chocolate

3/4 cup (1 1/2 sticks) butter

2 cups sugar

3 eggs

1 teaspoon vanilla extract

1 cup flour

1 cup chopped PLANTERS Walnuts

Assorted decorating gels

Assorted candies

PREHEAT oven to 350 degrees F. Line 13 x 9-inch baking pan with foil, with
ends of foil extending over sides of pan. Grease foil; set aside. Microwave

chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until
butter is melted. Stir until chocolate is completely melted. Add sugar; mix

well. Blend in eggs and vanilla. Stir in flour and walnuts until well
blended. Spread batter into prepared pan.

BAKE 30 to 35 minutes or until wooden toothpick inserted in center comes out
with fudgy crumbs. (Do not overbake.) Cool completely in pan on wire rack.

LIFT brownies from pan onto cutting board, using foil handles. Cut into egg
shapes using 3x2-inch cookie cutter. Decorate with decorating gels and
candies

to resemble Easter eggs.

Use Your Stove:

Place chocolate and butter in 3-quart saucepan; cook on very low heat until
chocolate and butter are melted, stirring constantly. Remove from heat.
Continue

as directed.

Substitute:

Substitute 13 x 9-inch glass baking dish for the baking pan. Prepare
brownies and bake as directed, reducing oven temperature to 325 degrees F.
Enjoy. Marilyn.

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[CnD] FW: [H O C] The Ultimate Pecan Pie Brownies

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Marilyn
Sent: Thursday, February 17, 2011 3:28 PM
To: hands-on-cook...@yahoogroups.com
Cc: cooking-frie...@yahoogroups.com
Subject: [H O C] The Ultimate Pecan Pie Brownies

 

  

The Ultimate Pecan Pie Brownies

Makes: 36 brownies

1/4 cup butter or margarine

2 tablespoons Gold Medal all-purpose flour

1/4 cup packed brown sugar

1/4 cup corn syrup

2 eggs

1 teaspoon vanilla extract

1 1/2 cups very coarsely chopped pecans

1 package Betty Crocker Original Supreme brownie

mix (with chocolate syrup pouch)

1/3 cup water

1/3 cup vegetable oil

3 eggs

1. Heat oven to 350 degrees F. Grease (or use cooking spray) bottom of 13 x
9-inch rectangular pan.

2. Melt butter in 2-quart saucepan; stir in flour until smooth. Stir in
brown sugar, corn syrup and 2 eggs until well blended.

3. Cook over medium heat about 5 minutes, stirring constantly, until bubbly.
Remove from heat. Stir in vanilla and pecans.

4. Stir brownie mix, chocolate syrup, water, oil and 3 eggs in medium bowl,
using spoon, until well blended. Spread in pan. Spoon pecan mixture evenly

over top.

5. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of
pan comes out clean or almost clean. Cool completely. For 36 brownies, cut
into

6 rows by 6 rows. Store tightly covered.

High Altitude (3500-6500 ft) Decrease flour to 1 tablespoon. Follow High
Altitude directions on package for cakelike brownies.

Nutrition Information: 1 Serving: Calories 230 (Calories from Fat 125 );
Total Fat 14 g (Saturated Fat 3 g); Cholesterol 45 mg; Sodium 30 mg; Total
Carbohydrate

24 g (Dietary Fiber 1 g); Protein 3 g

Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 4 %

Exchanges: 1 Starch; 1/2 Fruit; 3 Fat 

*Percent Daily Values are based on a 2,000 calorie diet.

Substitution

If you're a bigger fan of walnuts than you are of pecans, there's no reason
not to use them in this recipe.

Variation

These brownies are perfect when served warm under a scoop of vanilla ice
cream and drizzled with chocolate syrup.

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[CnD] FW: [H O C] RICH AND CREAMEY BROWNIE SQUARES

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Marilyn
Sent: Thursday, February 10, 2011 9:03 AM
To: hands-on-cook...@yahoogroups.com
Cc: tamaras_sweet_tre...@yahoogroups.com
Subject: [H O C] RICH AND CREAMEY BROWNIE SQUARES

 

  

RICH AND CREAMEY BROWNIE SQUARES 

Preheat oven to 350 degrees. Grease 13 x 9 x 2 inch pan.

1 pkg. Duncan Hines Brownies plus Double Fudge Mix

1/3 c. water

1/4 c. Crisco-Puritan oil

1/2 c. chopped pecans

2 eggs

Prepare brownies according to package instructions, add 1/2 cup pecans.

TOPPING:

1 (8 oz.) pkg. cream cheese

1 lb. confectioners' sugar

1 tsp. vanilla extract

For topping beat softened cream cheese with 2 eggs, 1 pound confectioners'
sugar until mixed adding 1 teaspoon vanilla. Spread evenly over brownie mix
in

pan and bake 45-50 minutes. Edge and top will be golden brown and have a
shiny appearance. Cool completely. Refrigerate until well chilled. Enjoy.
Marilyn.

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[CnD] FW: handygirl Fw: Sauce Pan Brownies

[Lenore Koszalinski]

 

 

From: blindhandyg...@yahoogroups.com [mailto:blindhandyg...@yahoogroups.com]
On Behalf Of Ann Salazar
Sent: Wednesday, February 23, 2011 11:55 AM
To: Undisclosed-Recipient: ;@smtp127.sbc.mail.sp1.yahoo.com
Subject: handygirl Fw: Sauce Pan Brownies

 

  

 

  

 


Saucepan Brownies


These are good alone or with a big dollop of vanilla ice cream or whipped
cream on top. 

Ingredients: 

*   1/2 cup butter 
*   1 cup sugar 
*   1/4 cup self rising flour 
*   1 tsp. vanilla 
*   2 squares unsweetened chocolate 
*   2 eggs 
*   3/4 cup chopped nuts

Directions: 

Preheat oven to 350. Grease or spray a 9 by 13 pan.

Melt butter and chocolate over low heat. Remove and cool slightly so as to
not cook the egg when you add it.

Stir in vanilla, sugar and egg and nuts. Mix well. 

Spread in pan and bake 30 minutes and cool in pan. Cut in squares.

You can vary the flavor some by changing the nuts. I have used walnuts,
pecans, cashews and almonds at different times but I think I like the
walnuts best. I have also varied the ice cream when I use it but vanilla
with a drizzle of chocolate over that and whipped cream on top is really
decadent. Peppermint ice cream is also extra good. 


 


 

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[CnD] FW: [H O C] BARRY'S SUPER BOWL BROWNIES

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Marilyn
Sent: Monday, January 31, 2011 5:07 PM
To: tamaras_sweet_tre...@yahoogroups.com
Cc: 2006christmasreci...@yahoogroups.com
Subject: [H O C] BARRY'S SUPER BOWL BROWNIES

 

  

BARRY'S SUPER BOWL BROWNIES 

2 c. flour (unsifted)

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

2/3 c. butter

2 c. brown sugar

2 eggs

2 tsp. vanilla

1 (6 oz.) pkg. chocolate chips

Melt together butter and brown sugar. Cool. Beat in eggs and vanilla. Stir
in flour, baking powder, baking soda and salt. Pour into greased and
floured,

9 x 13-inch pan. Sprinkle with chocolate chips. Bake at 350 degrees for 25
to 35 minutes. Enjoy.

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[CnD] FW: [H O C] Layers of Love Chocolate Brownies

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Marilyn
Sent: Thursday, January 27, 2011 5:29 AM
To: delmascor...@googlegroups.com
Cc: hands-on-cook...@yahoogroups.com
Subject: [H O C] Layers of Love Chocolate Brownies

 

  

Layers of Love Chocolate Brownies

A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was
entered by Alma Carey of Sarasota, FL. Made with a genuine love of
chocolate,

this decadent brownie features vanilla-flavored white and semi-sweet
chocolate morsels, chopped pecans and caramel layered within a rich cocoa
batter.

Preparation Time: 10 mins

Cooking Time: 30 mins

Cooling Time: 15 mins cooling

Servings: 16 brownies

3/4 cup all-purpose flour

3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa

1/4 teaspoon salt

1/2 cup (1 stick) butter, cut in pieces

1/2 cup granulated sugar

1/2 cup packed brown sugar

3 large eggs, divided

2 teaspoons vanilla extract

1 cup chopped pecans

3/4 cup NESTLÉ® TOLL HOUSE® Premier White Morsels

1/2 cup caramel ice cream topping

3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

PREHEAT oven to 350 degrees F. Grease 8-inch-square baking pan.

COMBINE flour, cocoa and salt in small bowl. Beat butter, granulated sugar
and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time,

beating well after each addition. Add vanilla extract; mix well. Gradually
beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into

prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle
caramel topping over top. Beat remaining egg and reserved batter in same
large

bowl until light in color. Stir in semi-sweet morsels. Spread evenly over
caramel topping.

BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on
wire rack. Cut into squares. Enjoy. Marilyn.

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[CnD] FW: [H O C] Best Cake Brownies

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Marilyn
Sent: Saturday, January 22, 2011 8:07 AM
To: everythingbutm...@yahoogroups.com
Cc: 2006christmasreci...@yahoogroups.com
Subject: [H O C] Best Cake Brownies

 

  

Best Cake Brownies

½ cup butter, softened

1 cup granulated sugar

4 eggs

1 (16 ounce) can chocolate syrup

1 teaspoon vanilla extract

1/2 cup chopped pecans

1 cup self-rising flour

In a mixing bowl, cream sugar and butter. Add eggs, 1 at a time, beating
well after each addition. Beat in chocolate syrup and vanilla extract. Add
the

flour and stir until well blended. Pour into a greased 9 x 13-inch baking
pan. Bake at 350 degrees F for 20-25 minutes. Cool 15-20 minutes before
cutting.

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[CnD] FW: [H O C] SUPER MOIST BROWNIES

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Marilyn
Sent: Monday, January 31, 2011 7:17 PM
To: 2006christmasreci...@yahoogroups.com
Cc: hands-on-cook...@yahoogroups.com
Subject: [H O C] SUPER MOIST BROWNIES

 

  

SUPER MOIST BROWNIES 

2 sq. Baker's unsweetened chocolate

1/3 c. butter

2/3 c. flour

1/2 tsp. baking powder

1/4 tsp. salt

2 eggs

1 c. sugar

1 tsp. vanilla

Melt chocolate and butter. Beat eggs and add sugar. Blend in chocolate and
vanilla. Mix in flour, baking powder and salt. Spread in a greased 8 inch
square

pan. Bake at 350 degrees for 25 minutes. Cool. Enjoy. Marilyn.

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[CnD] FW: [H O C] HERSHEY KISS BROWNIE

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Marilyn
Sent: Sunday, January 23, 2011 2:04 PM
To: hands-on-cook...@yahoogroups.com
Cc: tamaras_sweet_tre...@yahoogroups.com
Subject: [H O C] HERSHEY KISS BROWNIE

 

  

HERSHEY KISS BROWNIE 

1 c. butter

1 (12 oz.) semi-sweet chocolate chips

1 1/3 c. sugar

2 tsp. vanilla

4 lg. eggs

1 c. flour

1 c. pecans, coarsely chopped

Hershey kisses

Preheat oven to 350 degrees. Line 48 mini-muffin cups with foil liners. Bake
10-12 minutes.

Melt butter in microwave or on top of range over medium low heat. Add
chocolate chips; stir until melted.

Remove from heat, stir in sugar and vanilla until blended. Add eggs, one at
a time, stirring briskly after each addition, until incorporated. Gradually

stir in flour until blended; add nuts.

Place Hershey kiss on top of each brownie as soon as it is removed from
oven. Remove from pans and cool on racks. Enjoy. Marilyn.

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[CnD] FW: [H O C] Amy Packer's Black Bottom Brownies

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Marilyn
Sent: Saturday, January 22, 2011 5:47 AM
To: delectabledesse...@yahoogroups.com
Cc: hands-on-cook...@yahoogroups.com
Subject: [H O C] Amy Packer's Black Bottom Brownies

 

  

Amy Packer's Black Bottom Brownies

Grange Fair Winner

Cheese Chip mix:

8 ounces cream cheese

1 egg, unbeaten

1/8 teaspoon salt

1/3 cup granulated sugar

6 ounces chocolate chips

Dough mix:

1 1/2 cups flour

1/4 cup cocoa

1/2 teaspoon salt

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 cup granulated sugar

1 teaspoon baking soda

1 cup water

1 tablespoon vinegar

Combine cheese/chip mix except for the chips. Beat well. Then stir in
chocolate chips. Set mix aside.

Mix Dough mix. Pour batter into a greased 9 x 13-inch pan. Drop teaspoonfuls
of cream cheese mix randomly over the batter. Bake 15 to 20 minutes at 350

degrees F. Cool and refrigerate. 24 brownies

Final Comments: Amy Packer 2 time blue ribbon winner is age 12. Mom Helen
Packer says her skill come from "the home skills part of her home schooling
curriculum".

She will tackle any kind of dessert. Enjoy. Marilyn.

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[CnD] FW: [H O C] BROWNIES (EASY METHOD)

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Marilyn
Sent: Friday, January 21, 2011 5:58 AM
To: hands-on-cook...@yahoogroups.com
Cc: delmascor...@googlegroups.com
Subject: [H O C] BROWNIES (EASY METHOD)

 

  

BROWNIES (EASY METHOD) 

6 tablespoons cocoa

1/4 cup butter

1 cup sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

1/3 cup flour

1 cup toasted pecans (optional)

2 eggs

Preheat oven to 325°F degrees.

Grease an 8-inch square pan. Dust lightly with cocoa and shake out excess.

Melt butter and mix it with 6 tablespoons of cocoa powder. Then add 1 cup of
sugar, 2 eggs, 1/2 teaspoon of vanilla extract, 1/3 cup flour and 1/4
teaspoon

salt. Mix to combine.

Butter the baking pan lightly and sprinkle flour or cocoa over the pan until
covered. This will help the mixture not to stick to the dish.

Spread brownie batter evenly in pan and put in oven to bake for 35-40
minutes. When a tooth pick is inserted and it comes out clean the brownies
are ready.

Allow to cool until warm before cutting.

EASY MILK CHOCOLATE FROSTING FOR BROWNIES 

3 tbsp. butter

3 tbsp. cocoa

1 1/2 c. powdered sugar

2 tbsp. milk

1 tsp. vanilla

Instead of pointing a finger, why not hold out a hand. Enjoy. Marilyn.

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[CnD] FW: [H O C] 6 Sand Art Brownies

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Sugar
Sent: Saturday, December 25, 2010 9:45 PM
To: 2006christmasreci...@yahoogroups.com
Subject: [H O C] 6 Sand Art Brownies

 

  

6 Sand Art Brownies 

Layer in given order 

3/4 tsp. salt 1/2 cup plus 1/8 cup flour 1/3 cup cocoa 1/2 cup flour 2/3 cup
packed brown sugar 2/3 cup sugar 1/2 cup chocolate chips 1/2 cup vanilla
chips 1/2 cup nuts (optional) 1/2 tsp. baking powder 

Attach recipe below, to jar: 

__ 

Sand Art Brownies 

Empty brownie mix into large mixing bowl.

Stir to combine. Add 1/2 cup oil, 1 tsp. vanilla 3 eggs. 

Bake in greased 9x9 pan at

350* for 27-32 min 

Sugar Says:
People are like stained glass windows: They sparkle and shine when the sun 
is out,
But when the darkness sets in, their true beauty is revealed only if there 
is a light shining from within.

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[CnD] FW: [H O C] Bake Sale Brownies (Killer Brownies)

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Marilyn
Sent: Saturday, January 22, 2011 7:34 AM
To: hands-on-cook...@yahoogroups.com
Cc: delmascor...@googlegroups.com
Subject: [H O C] Bake Sale Brownies (Killer Brownies)

 

  

Bake Sale Brownies (Killer Brownies)

1 cup butter or butter Crisco (at room temperature)

2 cups granulated sugar

1 cup light brown sugar, firmly packed

2/3 cup dark corn syrup

6 large eggs

6 ounces unsweetened chocolate or 1 1/8 cups cocoa

6 tablespoons oil

2 cups flour, stirred with a fork

2 cups walnuts or pecans, coarsely broken or chopped

1/2 teaspoon almond extract

Butter the bottom and sides of two 8-inch square pans. (Do not use one 13 x
9-inch pan. The batter is so rich the center won't cook as well.)

In a large mixer bowl, stir together butter, both sugars and syrup until
blended. Stir in eggs, one at time, until blended.

In a small saucepan, over very low heat, melt the chocolate; stir into sugar
mixture until well blended. Add almond extract and flour and stir until well

blended. Add the nuts and stir until evenly distributed. Turn into prepared
pans, spreading evenly. Bake at 350 degrees F until a wooden pick comes out

clean, about 40 minutes. Place on wire rack to cool. Refrigerate uncovered
until cool

Cut into bars. These freeze well and can be eaten right out of the freezer
without defrosting. Enjoy. Marilyn.

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[CnD] FW: [H O C] Sugar Free Fudgey Brownies

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Sugar
Sent: Friday, December 17, 2010 12:11 PM
To: born-again-diabet...@yahoogroups.com
Subject: [H O C] Sugar Free Fudgey Brownies

 

  

ok, just asking, for this recipie, the eggs are cooked while boiling with
choclate?
Sugar Free Fudgey Brownies

Rating * * * * *:

A brownie recipe that uses Equal instead of sugar. It's just as
delicious as the real thing!

Ingredients
6 Tbs. margarine 
4 oz. unsweetened chocolate 
1/3 C. skim milk 
1/3 C. apricot preserves with NutraSweet(r) brand sweetener or 
Apricot spreadable fruit 
1 egg yolk 
1 tsp. vanilla 
1/2 C. all-purpose flour 
10 3/4 tsp. Equal(r) Measure or 
36 packets Equal(r) sweetener or 1 1/2 C. Equal(r) Spoonful TM 
1/2 tsp. baking powder 
1/8 tsp. salt 
3 egg whites 
1/8 tsp. cream of tartar 
1/3 C. coarsely chopped walnuts (optional)
Directions
Heat margarine, chocolate, milk and apricot preserves in small saucepan,
whisking frequently, until chocolate is almost melted. Remove from heat;
whisk in egg yolk and vanilla; mix in combined flour, Equal(r), baking
powder, and salt until smooth. Beat egg whites and cream of tartar to
stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold
in walnuts if desired. Pour batter into greased 8-inch square baking
pan. Bake in preheated 350 degree oven until brownies are firm to touch
and toothpick comes out clean, 18 to 20 minutes (do not over bake). Cool
on wire rack. Server warm or at room temperature

Sugar Says:
People are like stained glass windows: They sparkle and shine when the sun 
is out,
But when the darkness sets in, their true beauty is revealed only if there 
is a light shining from within.

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[CnD] FW: [H O C] Brownie Sundae Pizza(revised)

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Sugar
Sent: Thursday, December 23, 2010 11:40 AM
To: 2006christmasreci...@yahoogroups.com
Subject: [H O C] Brownie Sundae Pizza(revised)

 

  

Brownie Sundae Pizza(revised) 

Originally by Angelique

Ingredients:

Crisco ® Original No-Stick Cooking Spray

1 (12.35 oz.)
package Pillsbury ® Reduced Sugar Milk Chocolate Brownie

1/3
cup Crisco ® Pure Vegetable Oil

3 tablespoons water

1
large egg

1 pint (2 cups) sugar free vanilla ice cream or frozen yogurt

1/4 cup Smucker's ® Sugar Free Hot Fudge Spoonable Ice Cream Topping

1/4 cup chopped dry roasted peanuts

Whipped cream

12 maraschino cherries with stems, drained and blotted dry

Directions:

1. HEAT oven to 350°F.

2. Coat 12-inch pizza pan lightly with no-stick cooking spray.

3. COMBINE brownie mix, oil, water and egg in medium mixing bowl.

4. Stir 50 strokes with spoon.

5. Spread evenly in prepared pan.

6. Bake 10 to 12 minutes or until toothpick inserted in center comes out
clean.

7. Cool completely.

8. ALLOW ice cream to soften in refrigerator 30 minutes.

9. Scoop small spoonfuls on top of brownie.

10. Spread with a knife to within 1-inch from edge.

11. Freeze 30 minutes or until ice cream hardens.

12. Place topping in resealable plastic bag.

13. Knead. Cut very small corner off bag.

14. Squeeze bag to drizzle over ice cream.

15. Sprinkle with peanuts.

16. Cut into 12 slices.

17. Dollop whipped cream about 2 inches from back edge of each slice.

18. Top each dollop with a maraschino cherry.

19. Serve
immediately.

20. TIPBrownie Pizza can be prepared ahead, after cutting it.

21. slices, return to freezer. Before serving, allow to set at room
temperature a few minutes to let brownie thaw. Top with whipped cream
and cherries. TIPFrozen sugar free whipped topping, thawed, may be used
in place of sweetened whipped cream

thanks again Angie
Sugar Says:
People are like stained glass windows: They sparkle and shine when the sun 
is out,
But when the darkness sets in, their true beauty is revealed only if there 
is a light shining from within.

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[CnD] FW: [H O C] Moist Brownies

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Helen Whitehead
Sent: Monday, December 13, 2010 4:23 PM
To: Undisclosed-Recipient:;
Subject: [H O C] Moist Brownies

 

  

Moist Brownies

Moist Brownies, from my Grandmother Clara, are a fabulous brownie recipe 
with the best and simplest frosting you'll ever make. I remember making them

with
her my first year of college, when they still lived in the same small town.

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Ingredients:

. 1/2 cup butter
. 1 cup sugar
. 4 eggs
. 1 teaspoon vanilla
. 1 (16-ounce) can chocolate syrup (like Hershey's syrup)
. 1/3 cup cocoa powder
. 1 cup flour
. 1/4 teaspoon salt
. 1 cup chopped walnuts, if desired
. 1 cup sugar
. 1/4 cup milk
. 2 tablespoons butter
. 1 (11.5-ounce) package milk chocolate chips

Preparation:
Preheat oven to 350 degrees F. In large bowl, combine butter and sugar and 
beat until very fluffy. Add eggs, one at a time, beating well after each 
addition.
Then stir in vanilla and chocolate syrup.

Put cocoa powder, flour and salt in a sifter and sift into the bowl; mix 
just until combined, then stir in walnuts. Pour into greased 9" x 13" jelly 
roll
pan. Bake for 20 to 25 minutes or until just set. Cool on wire rack while 
preparing frosting.

For frosting, combine 1 cup sugar, milk, and 2 tablespoons butter in heavy 
saucepan. Bring to a rolling boil, stirring constantly. Remove from heat and
add the milk chocolate chips; stir until blended. Spread on the partially 
cooled brownies immediately. Let stand until cool, then cut into bars. Makes
about 48 brownies

Later.

E-Mail: hwhiteh...@cogeco.ca  

Windows Live Messenger: helenrolo1...@hotmail.com
 

Skype: honeybunny1958

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[CnD] FW: [H O C] Chocolate Chip Cookie Dough Brownies

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Helen Whitehead
Sent: Thursday, December 09, 2010 4:33 PM
To: Undisclosed-Recipient:;
Subject: [H O C] Chocolate Chip Cookie Dough Brownies

 

  

Chocolate Chip Cookie Dough Brownies

This spectacular recipe is made simpler with brownie mix and chocolate chip 
cookie mix. You could use half of the
Chocolate Chip Cookie Mix
recipe (about 3-1/2 cups) instead of the purchased variety if you'd like. 
The pouch size to use makes 36 cookies.

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 65 minutes
Ingredients:

. 4 (1 ounce) squares unsweetened chocolate, chopped
. 2/3 cup butter
. 2 cups sugar
. 4 eggs
. 1-1/4 cups flour
. 1 tsp. baking powder
. 16 oz. pouch chocolate chip cookie mix
. 1/3 cup butter, softened
. 1/4 cup peanut butter
. 1 egg
. 1 (12-ounce) package semisweet chocolate chips
. 1/2 cup peanut butter

Preparation:
Preheat oven to 350 degrees. Grease bottom of 13x9" baking pan. In large 
microwave safe bowl, combine unsweetened chocolate and butter; melt on 40% 
power
for 2-3 minutes; stir until smooth. Beat in sugar, then eggs. Stir in flour 
and baking powder. Spread in prepared pan.

Make chocolate chip cookie mix as directed on pouch, using 1/2 cup butter, 
1/4 cup peanut butter, and 1 egg. Drop dough evenly onto brownie batter; 
press
down to push cookie dough slightly into brownie batter.

Bake at 350 degrees for 30 to 40 minutes or until brownies are set and edges

look dry. Cool completely on wire rack. While brownies are cooling, make 
frosting.

In heavy saucepan, combine chocolate chips with 1/2 cup peanut butter; cook 
and stir over low heat until melted and blended. Frost cooled brownies. Let
stand until frosting is set, then cut into bars. 36 bars

Later.

E-Mail: hwhiteh...@cogeco.ca  

Windows Live Messenger: helenrolo1...@hotmail.com
 

Skype: honeybunny1958

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[CnD] FW: [H O C] KILLER BROWNIES

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Sugar
Sent: Tuesday, November 09, 2010 4:54 PM
To: Hands On Cooking
Subject: [H O C] KILLER BROWNIES

 

  

KILLER BROWNIES
1 package Swiss Chocolate or German Chocolate Cake Mix
1/2 cup oleo
1 egg
Filling:
1/2 cup oleo
1/2 cup evaporated milk
1 package (14 oz.) Kraft caramels
1/2 cup chopped pecans
1/2 cup chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees.
Mix cake mix, oleo and egg with fork until crumbly.
Press half of mixture into ungreased 9 x 13 pan.
Refrigerate remaining half.
Bake until top appears dry (10-12 minutes)
Melt margarine, milk & caramels over low heat until smooth & creamy.
Let cool 5 minutes
Pour cooled filling over cooled crust.
Top with nuts & chocolate chips.
Sprinkle remaining crumbly mixture evenly over top.
Rest 25-30 minutes until top appears dry.
Cool & slice. Store in refrigerator.

sugar

Faith is the strength by which a shattered world shall emerge into the
light.
Helen Keller

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[CnD] FW: [H O C] Bad Boy Chocolate Pizza

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Marilyn
Sent: Sunday, November 21, 2010 1:53 PM
To: cooking-frie...@yahoogroups.com
Cc: delmascor...@googlegroups.com
Subject: [H O C] Bad Boy Chocolate Pizza

 

  

Bad Boy Chocolate Pizza

1 pound store bought pizza dough

2 tsps. unsalted butter, melted

1/4 cup chocolate hazelnut spread mix, such as Nutella

1/2 cup semisweet chocolate chips

1/2 oz. milk chocolate chips

1/2 oz. white chocolate chips

1 cup chopped large marshmallows or miniature marshmallows

Position a rack in bottom of oven and preheat to 450. Line a large baking
sheet with parchment paper. Roll dough into a 9 inch round. Transfer to
prepared baking sheet. Using fingers, make indentations all over dough.
Brush with melted butter. Bake until crust is crisp and pale golden brown,
about 20 minutes. Immediately spread chocolate hazelnut spread over pizza,
then sprinkle with the chocolate chips and marshmallows. Bake until
chocolate just begins to melt, about 2 minutes. Cut pizza into wedges and
serve.

Serves 8 to 10

Source: Mas Brenner. Enjoy. From Linda.

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[CnD] FW: [H O C] Fudgy Fudge Brownies

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Sandy from OK!
Sent: Tuesday, October 19, 2010 10:31 PM
To: hands-on-cook...@yahoogroups.com
Subject: [H O C] Fudgy Fudge Brownies

 

  

FUDGY FUDGE BROWNIES 

A chocolate lovers delight!

Brownies:

1 1/4 c. flour
1/4 c. cocoa
1 tsp. baking powder
1/2 tsp. salt
3 eggs
2 c. sugar
3/4 c. butter, melted
1 tsp. vanilla extract
1 c. chopped walnuts (optional)

Stir together flour, cocoa, baking powder, salt and walnuts. Mix well. Set
aside. 
In large bowl, combine eggs, sugar, butter and vanilla. Beat with wooden
spoon until smooth. Stir in dry ingredients; mix well. Spread batter evenly
in 13 X 9 inch pan. 

Bake in 350ºF oven for about 25 minutes. Do not overbake. Brownies are ready
when edges are just set and center is still soft.


- Original Message - 
From: Sugar 
To: 2006 Christmas Recepies 
Sent: Tuesday, October 19, 2010 12:40 PM
Subject: [H O C] Sharp Pimento Cheese Spread

Sharp Pimento Cheese Spread

1 - 8oz bar of extra sharp Cheddar Cheese, grated
½ to 1 cup of Mayonnaise
Salt, black pepper and cayenne pepper to taste
1 - 4oz jar of chopped pimentos, drained

While blending with the electric mixer, add small amounts of the
mayonnaise to the cheese until it is the consistency that you
want. Add in the salt, pepper and cayenne and blend. Then
stir in the pimentos and serve.

Faith is the strength by which a shattered world shall emerge into the
light.
Helen Keller

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[CnD] FW: [H O C] NO-BAKE FUDGE BROWNIES

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Marilyn
Sent: Thursday, December 02, 2010 6:33 PM
To: hands-on-cook...@yahoogroups.com
Cc: 2006christmasreci...@yahoogroups.com
Subject: [H O C] NO-BAKE FUDGE BROWNIES

 

  

NO-BAKE FUDGE BROWNIES

1 (14 oz.) can sweetened condensed milk
2 (1 oz.) squares unsweetened chocolate, cut up
1 tsp. vanilla extract
2 cups plus 2 T. pkg. chocolate cookie crumbs
1/4 cup mini candy-coated milk chocolate pieces

Grease 8" square baking pan or line with foil, set aside. In medium
saucepan, over low heat, combine milk, chocolate, cook, stir just until
boiling. Reduce heat, cook and stir for 2-3 minutes more or until mixture
thickens. Remove from heat. Stir in vanilla. Stir in 2 cups cookie crumbs.
Spread evenly in prepared pan. Sprinkle with remaining cookie crumbs and
chocolate pieces, press down gently with back of spoon. Cover and chill 4
hours or until firm. Cut into squares. Store leftovers covered in fridge.
Enjoy. Marilyn

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[CnD] FW: [H O C] Brownie Fudge

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Marilyn
Sent: Sunday, September 19, 2010 12:48 PM
To: delmascor...@googlegroups.com
Cc: hands-on-cook...@yahoogroups.com
Subject: [H O C] Brownie Fudge

 

  

Brownie Fudge
Recipe By : Chocolate Lover's Cookies and Brownies Cookbook
4 Squares unsweetened chocolate
1 Cup butter -- or margarine
2 Cups sugar
4 eggs
1 Cup all-purpose flour
1 Cup chopped walnuts
2 Teaspoons vanilla
Fudge Topping:
4 1/2 Cups sugar
1/3 Cup butter -- or margarine
1 Can evaporated milk
1 Jar marshmallow crème -- (7 oz)
24 Oz semisweet chocolate chips
12 Ounces milk chocolate chips
2 Teaspoons vanilla
2 Cups walnuts -- coarsely chopped
This recipe makes a huge batch of fudge-topped brownies. Ideal
to serve a crowd.
Preheat oven to 350 F. Butter a 13 X 9-inch pan. Melt chocolate and
butter in small heavy saucepan over low heat, stirring until completely
melted; cool. Beat sugar and eggs in large bowl until light and fluffy.
Gradually whisk chocolate mixture into egg mixture. Stir in flour,
walnuts and vanilla. Spread batter evenly in prepared pan. Bake 25 to 35
minutes
or just until set. Do not overbake.
Meanwhile, prepare Fudge Topping. Remove brownies from oven.
Immediately pour topping evenly over hot brownies. Cool in pan on wire
rack. Place in freezer until firm. Cut into 1-inch squares.
Makes about 9 dozen brownies

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[CnD] FW: handygirl Can of Frosting Brownies

[Lenore Koszalinski]

 

 

From: blindhandyg...@yahoogroups.com [mailto:blindhandyg...@yahoogroups.com]
On Behalf Of Marilyn
Sent: Friday, October 01, 2010 10:00 AM
To: blindhandyg...@yahoogroups.com
Subject: handygirl Can of Frosting Brownies

 

  

Can of Frosting Brownies

 

INGREDIENTS
1 pkg brownie mix
1/2 c.  oil
1/2 c.  water
1 egg
1 can chocolate frosting
1 c.  sour cream
1 (12 oz.) pkg chocolate chips
PROCEDURE
1.  Mix brownie mix, oil, water, and egg.  Beat 50 strokes by
hand.
2.  Add can of frosting and sour cream, mixing well.  Spread in
greased 9x13 inch pan and sprinkle chocolate chips on top.
3.  Bake at 350 degrees for 40-45 minutes or until toothpick
comes out clean.  Cool.  Cut into bars.  Enjoy.

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[CnD] FW: [H O C] Frosted Chocolate Chips Brownies

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Marilyn
Sent: Monday, September 20, 2010 10:04 AM
To: delmascor...@googlegroups.com
Cc: 2006christmasreci...@yahoogroups.com
Subject: [H O C] Frosted Chocolate Chips Brownies

 

  

Frosted Chocolate Chip Brownies

1/2 cup butter, softened

1 cup sugar

4 eggs

1 can (16 oz.) chocolate syrup

2 tsp vanilla

1 cup flour

1 cup (6 oz.) semisweet chocolate chips

1 cup nuts, chopped

Chocolate Sour Cream Frosting

1 cup (6 oz.) semisweet chocolate chips

1/4 cup butter, cubed

1/2 cup sour cream

2 1/4 cups confectioners' sugar

In a large bowl, cream the butter and sugar until light and fluffy. Add the
eggs,

one at a time. Beat well after each addition. Beat in the chocolate syrup
and

vanilla. Gradually add the flour. Stir in the chocolate chips and the nuts.
Pour

into a greased 13 x 9 inch baking pan. Bake at 350 F for 35-40 or until a
toothpick

inserted near the center comes out clean. Cool on a wire rack. For the
Frosting:

In a microwave, melt the chocolate chips and butter. Stir until smooth. Cool
for

5 minutes. Whisk in the sour cream. Gradually stir in the confectioners'
sugar

until smooth. Frost the brownies. Cut into the bars. Store in the
refrigerator.

Makes 1 dozen. Enjoy.

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[CnD] FW: Katherine Hepburn's Brownies

[Lenore Koszalinski]

 

 

From: ll4w...@aol.com [mailto:ll4w...@aol.com] 
Sent: Friday, August 27, 2010 9:36 AM
To: ll4w...@aol.com
Cc: irish.lady.lenn...@verizon.net; simplesimonzp...@aol.com
Subject: Katherine Hepburn's Brownies

 

  

 


 


Happy Birthday, Rachael! Every year I have to make one of Rachael’s favorite 
treats, Katharine Hepburn’s Brownies, for her birthday. They are impossibly 
chocolatey, fudgey, nutty, chewy, and tasty. Ellyn, an old friend and real 
foodie gave my this recipe when I got married almost thirty years ago. The 
story goes that it is actually Katharine Hepburn’s family recipe that was 
printed in a newspaper in Connecticut at some time in the thirties and has been 
passed on though bridal showers ever since! The only thing I can say is that 
people do LOVE them. Even I, who don’t have a sweet tooth at all, munch a 
couple of these.  I always have to make a double batch. And they couldn’t be 
easier to make. I will put the recipe right here below. and it’s also on my 
DishandDine website if you ever lose it. . Happy Birthday, dearest Rachael, and 
enjoy your brownies today! 


Katharine Hepburn’s Brownies

Ingredients:

*   2 squares unsweetened chocolate 
*   1 stick butter 
*   ¼ cup flour 
*   1 cup sugar 
*   2 eggs beaten 
*   1 cup chopped walnuts 
*   ¼ teaspoon salt 
*   ½ teaspoon vanilla 

Instructions:

Melt chocolate and butter together in a saucepan. Stir in sugar, eggs, and 
vanilla; and beat mixture well. Then stir in flour, salt and walnuts. Pour into 
a buttered and floured 8 inch square pan and bake in preheated oven at 325° for 
40 minutes.

This recipe and many other family favorites are available on DishandDine.com. 
Stop by and become part of this grass roots global food community!

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[CnD] FW: [QuickAndEasy] Brownie

[Lenore Koszalinski]

 

 

From: quickande...@yahoogroups.com [mailto:quickande...@yahoogroups.com] On
Behalf Of Angie Kimball
Sent: Saturday, September 04, 2010 6:41 AM
To: quickande...@yahoogroups.com
Subject: Re: [QuickAndEasy] Brownie

 

  

If you are making the brownies it is 2 eggs and 1/4 cup water and a half cup
oil. 

 

 

Angie

 

"The greatest pleasure in life is doing what people say you cannot do."

 

Walter Bagehot

- Original Message - 

From: sheila   

To: quickande...@yahoogroups.com 

Sent: Friday, September 03, 2010 9:11 PM

Subject: [QuickAndEasy] Brownie

 

  

I have Duncan Heinz brownies, and I am not sure of the recipe to prepare
them. Does anyone know the amount of oil and water? Thanks.

  _  


No virus found in this incoming message.
Checked by AVG - www.avg.com 
Version: 8.5.441 / Virus Database: 271.1.1/3112 - Release Date: 09/03/10
18:34:00

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[CnD] FW: [H O C] DUNCAN HINES BROWNIES

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Marilyn
Sent: Saturday, September 04, 2010 9:50 AM
To: cookinginthedark@acbradio.org
Cc: cooking-frie...@yahoogroups.com
Subject: [H O C] DUNCAN HINES BROWNIES

 

  

DUNCAN HINES BROWNIES
1 lg. Duncan Hines Brownie Mix
1 1/2 c. sour cream
1 c. chocolate chips
1 c. nuts
Mix. Grease and flour pan. Bake at 350 degrees for 30 to 35 minutes. Enjoy.

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[CnD] FW: [H O C] Jumbo Brownies

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Colleen
Sent: Wednesday, August 04, 2010 1:29 PM
To: Undisclosed-Recipient:;
Subject: [H O C] Jumbo Brownies

 

  

Jumbo Brownies

these are downright sinful.
a.. Ingredients
b.. 1 pound(s) unsalted butter 
c.. 1 1/2 pound(s) semisweet chocolate, chopped 
d.. 1 cup(s) all-purpose flour 
e.. 1 tablespoon(s) baking powder 
f.. 1 teaspoon(s) salt 
g.. 6 large eggs 
h.. 2 1/2 cup(s) sugar 
i.. 2 tablespoon(s) pure vanilla extract 
j.. 2 tablespoon(s) strong-brewed espresso 
k.. 6 ounce(s) (1 cup) semisweet chocolate chips 
l.. 1 cup(s) walnut halves, lightly toasted and coarsely chopped optional 

--

Directions

1.. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass or ceramic
baking dish with cooking spray. In a double boiler, melt the butter with the
chopped chocolate over low heat. In a small bowl, whisk the flour with the
baking powder and salt. 
2.. In a large bowl, using a handheld mixer, beat the eggs with the sugar at
medium-high speed until pale and thick, 4 minutes. Beat in the vanilla and
espresso. Add the flour mixture and beat until just incorporated. Beat in
the melted chocolate at medium speed. Using a spoon, stir in the chocolate
chips and walnuts. 
3.. Scrape the batter into the prepared baking dish. Bake in the center of
the oven for about 1 hour, until the top is shiny and lightly cracked, the
edges are set and the center is still a bit jiggly. Transfer the dish to a
rack and let cool completely. Cut the brownie into 12 large rectangles and
serve. 

If you're lucky enough to be Irish,
You're lucky enough!

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[CnD] FW: [H O C] Extra Extra Fudgy Brownies

[Lenore Koszalinski]

 

 

From: hands-on-cook...@yahoogroups.com
[mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Marilyn
Sent: Monday, August 23, 2010 1:29 PM
To: cooking-frie...@yahoogroups.com; delmascor...@googlegroups.com
Cc: hands-on-cook...@yahoogroups.com
Subject: [H O C] Extra Extra Fudgy Brownies

 

  

Extra Extra Fudgy Brownies

1 1/2 ounces semisweet chocolate

2 1/2 ounces unsweetened chocolate

8 tablespoons unsalted butter {1 stick}

1 cup sugar

3 large eggs

7 tablespoons all-purpose flour

1/2 cup chopped walnuts

2 tablespoons chopped walnuts

1. Preheat oven to 325 degrees. Lightly grease an 8-inch square pan with

butter or vegetable oil.

2. Melt both chocolates and the butter in the top of a double boiler placed

over simmering water. Cool the mixture for 5 minutes.

3. Place the sugar in a medium-size mixing bowl and pour in the chocolate

mixture. Using an electric mixer on medium speed, mix until blended, about
25

seconds. Scrape the bowl with a rubber spatula.

4. With the mixer on medium-low speed, add the eggs one at a time, blending

after each addition until the yolk is broken and dispersed, about 10
seconds.

Scrape the bowl after the last egg and blend until velvety, about 15 seconds

more.

5. Add the flour on low speed and mix for 20 seconds; finish the mixing by

hand, being certain to mix any flour at the bottom of the bowl. Stir in 1/2

cup of the nuts.

6. Spread the batter evenly in the prepared pan and sprinkle the remaining 2

tablespoons nuts over the top.

7. Bake the brownies on the center oven rack for 25 minutes, or until

toothpick inserted in center comes out clean. Allow the brownies to cool for
1

hour before cutting. Makes 9-12 brownies. Enjoy.

>From Samantha 

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[CnD] FW: [Peeps-Cooks] Chocolate Dipped Brownies

[Lenore Koszalinski]

 

 

From: Jan [mailto:zarf2...@verizon.net] 
Sent: Saturday, May 29, 2010 8:57 PM
To: peeps-co...@yahoogroups.com
Subject: [Peeps-Cooks] Chocolate Dipped Brownies

 

  

Chocolate Dipped Brownie
3/4 cup sugar
1/3 cup butter
2 teaspoons water
24 ounces (4 cups) semisweet chocolate chips
1 teaspoon vanilla
2 eggs
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon soda
2 teaspoons shortening
In a saucepan, mix sugar, butter and water; bring to a boil. Remove from
heat. Add 1 cup of chocolate chips and stir until chocolate melts. Add
vanilla and let cool for 5 minutes. Add the eggs, flour, soda and salt.
Mix in another cup of chocolate chips. Bake in a greased square pan for
35 minutes at 325 degrees. Let cool and place into the freezer for 30 to
40 minutes. Cut into squares. Melt remaining chocolate chips with the
shortening in a microwave or in the top of a double boiler. Dip brownies
into melted chocolate to coat completely.

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[CnD] FW: [QuickAndEasy] Peggy's Best Brownies (Chewy)

[Lenore Koszalinski]

 

 

From: Marilyn [mailto:mldeweese1...@verizon.net] 
Sent: Monday, April 26, 2010 9:19 AM
To: chocoholicc...@yahoogroups.com
Cc: quickande...@yahoogroups.com
Subject: [QuickAndEasy] Peggy's Best Brownies (Chewy)

 

  

Peggy's Best Brownies (Chewy)
1-1/2 cups butter
2-2/3 cups sugar
6 eggs
1-1/4 cups cocoa
2 tsp. vanilla
1-1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
Chopped walnuts, optional
Cream butter and sugar. Add eggs two at a time mixing well. Stir in
cocoa and vanilla. Stir in flour, baking powder and salt. Pour into
a greased cookie sheet or 9x13 pan (cookie sheet is best). Top with
chopped walnuts if desired. Bake at 350 for 35-45 minutes or until
the center has just lost its shine and toothpick comes out almost
clean.  Enjoy.

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