Re: [CnD] Looking for some accessible appliances

[Lori Castner via Cookinginthedark]

For the crockpot, check Independent Living Aids.

Lori


-Original Message-
From: Doug Lawlor via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, January 16, 2016 5:07 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Looking for some accessible appliances

Hi all,

I am looking for the following appliances. 

Crock pot
toaster oven
portable induction cook top
coffee maker

I am moving soon and will need some appliances to get a small kitchen going. 

Thanks, 

Doug

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[CnD] Podcast and Introduction

[Lori Castner via Cookinginthedark]

Hello,

I began listening to cooking in the Dark several months ago and very much
enjoy the shows.
I enjoy cooking and love baking. I especially like baking yeast bread and
have tons of bread recipes.
I own a Victor Stream and would like to subscribe to the Cooking in the Dark
podcast on the stream; I can't figure out how to do that. I have searched
for cookinginthedark, acb radio and the podcast link using the victor, but
can't get a subscription. Any help would be appreciated.

Look forward to more posts on this list.

Lori C.


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Re: [CnD] Boston Market Chicken

[Lori Castner via Cookinginthedark]

Hello, Everyone,

Charles and John make an interesting point.
While I would not necessarily modify the wording in a recipe, I would suggest 
adding a sentence to explain how the blind individual who shares the recipe 
turns the term which relies on sight into a tactile or auditory instruction.
I have no idea when the juices run clear for baking chicken, but I depend on 
time, the use of a talking thermometer, and/or how the chicken feels to the 
touch.
I don't know when a pork chop is brown, but I feel the meat after flipping it 
and know that the texture of the meat has changed. I also note the change in 
sound when the pork chop is brown on the bottom.
Probably most of you know these things, but a blind person who is new to 
cooking or wants to try a new technique would benefit from the added 
information.
And I have no idea when scallops would be opaque, and I love scallops. I would 
probably look for a different recipe for scallops which might give me the time 
for cooking them.

Just my thoughts.

Lori C.


-Original Message-
From: Mike and Jenna via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 20, 2016 9:00 AM
To: cookinginthedark@acbradio.org; 'Charles Rivard'
Cc: Mike and Jenna
Subject: Re: [CnD] Boston Market Chicken

Hi,

I have a problem with people saying things need to be edited for a blind so 
called standered. All ovens and stoves cook differently and each person has a 
different way of doing things if the list is going to turn into us being told 
that we need to take sited terms out of our recipes then I will just leave and 
find another list. I am highly offended buy these comments.

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 20, 2016 11:07 AM
To: cookinginthedark@acbradio.org; 'Charles Rivard' 
Cc: Sugar 
Subject: Re: [CnD] Boston Market Chicken

I don't think that is fair to say all the time Charles


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

-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, February 19, 2016 10:28 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Boston Market Chicken

I totally agree.  This is why I feel that all recipes sent to this list should 
be gone over by the sender and modified for use by a blind person.
To me, even phrases like, "Bake until golden brown" should be deleted and 
replaced with an approximate time and temperature.  Katie and I had a huge 
problem with scallops one time.  We bought a huge bag of them at Sam's Club and 
I was anxious for her to try them.  All recipes we found said stuff like "Bake 
them until they become opaque.  This did us absolutely no good.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: john mcconnell via Cookinginthedark
Sent: Friday, February 19, 2016 8:29 PM
To: cookinginthedark@acbradio.org
Cc: john mcconnell
Subject: Re: [CnD] Boston Market Chicken

Hello Sugar:
How do we know if juices run clear, being totally blind. I know you did well, 
and this is not adapted for us; but little things like this do need modifying 
if at all possible.
Blessings,

John and Carol McConnell


-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, February 17, 2016 9:47 AM
To: CND 
Cc: Sugar 
Subject: [CnD] Boston Market Chicken

Boston Market Chicken

   1/4 cup  canola oil
   1 Tbl.  honey
   1 Tbl.  lime juice
   1/4 tsp.  paprika
   4 chicken breast halves, washed and patted dry
  Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime 
juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking dish. 
Apply mixture to chicken pieces in a single layer. Bake in oven for
35−40 minutes, basting every 8−10 minutes, until well browned and juices run 
clear when you cut into the thickest part of the chicken. Remove from oven. 
Cover with foil for 15 minutes.
  This softens the chicken and keeps it hot until served. Serves four.
Boston Market Chicken

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




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Cook

Re: [CnD] Baking potatoes

[Lori Castner via Cookinginthedark]

I rub a little Wesan oil on the skin and sprinkle a bit of salt.
I never wrap them in foil.

Lori C.


-Original Message-
From: ajackson212--- via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, March 02, 2016 3:33 PM
To: cookinginthedark@acbradio.org
Cc: ajackson...@att.net
Subject: [CnD] Baking potatoes

Hi, Cindy,
Baking potatoes in the oven is easy.  Scrub them well.  Set the oven to 500 
(they need a very hot oven). degrees and bake them for about an hour.  If you 
want to pierce them a couple of times with a fork, that's good, so they will 
vent.  
I don't wrap them in foil because I like the skin crisp.
Hope this helps.
Alice


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Re: [CnD] pancakes

[Lori Castner via Cookinginthedark]

Hi, Kim,

I've been making pancakes since Junior High; I learned at the School for the 
Blind in California.
I made them on a griddle heated on a gas stove.
My teacher taught me to feel the top of a pancake looking for breaking bubbles. 
When I felt bubbles of batter break, I flipped the pancake.

Now I bake pancakes in a large electric skillet. I drop batter onto a hot 
buttered surface using a quarter-cup measuring cup.
I don't really feel for breaking bubbles now, but I feel that the top surface 
is quite solid. Then I flip each pancake using a spatula.
I cook the pancakes for less time after flipping.
I estimate that I cook the pancakes for about three minutes on the first side 
and one minute on the flip side. I set the skillet for 320 egrees.
I love making pancakes!

Lori C.


-Original Message-
From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, March 06, 2016 9:31 AM
To: cookinginthedark@acbradio.org
Cc: Kimsan
Subject: [CnD] pancakes

 

I hear making pancakes is visual. What is the best way for a blind person to
make pancakes and what do most people use to make pancakes. What I mean by
that is I hear you can make pancakes on griddles, on the stove, etc. Do
people just buy the dogh Thanks.

 

 

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Re: [CnD] BAKED APPLE DOUGHNUTS

[Lori Castner via Cookinginthedark]

King Arthur Flour also sells donut pans, the one for making donuts with a hole 
in the middle.
The website has many donut recipes.
The donuts are quite good!
Many years ago my Mom gave me a recipe for the most delicious baked raised 
donuts. I lost her recipe and have never found one as good.

Lori C.


-Original Message-
From: Jennifer Chambers via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, March 04, 2016 6:59 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Chambers
Subject: Re: [CnD] BAKED APPLE DOUGHNUTS

If desired, you can purchase doughnut pans from Amazon.  A friend
bought two types of pans for me: One has round cups with a post
sticking up from the center of each one, so you can make doughnuts
with a hole in the middle.  The other has wells that have the twisty
look to them, so you can make glaze twists and cinnamon twists.

Note: When you receive the pans, each will be in a cardboard sleeve,
and each sleeve has recipes printed on it.  Be sure to have someone
read those to you, because there is no booklet that comes with the
pans.

Jennifer

On 2/28/16, Helen Whitehead via Cookinginthedark
 wrote:
> BAKED APPLE DOUGHNUTS
>
> 4 1/2 c. sifted flour
> 5 1/4 tsp. baking powder
> 1 1/2 tsp. salt
> 1 1/2 tsp. nutmeg
> 1 1/2 c. sugar
> 1 c. shortening
> 3 beaten eggs
> 3/4 c. milk
> 1 1/2 c. grated apple
>
> Sift together baking powder, salt, nutmeg, flour, and sugar. Cut in
> shortening until mixture is fine. Mix together egg, milk, and apple. Add at
>
> once to
> dry ingredients, mix thoroughly but quickly.
>
> Fill greased muffin pans 2/3 full. Bake at 350 degrees 20-25 minutes or
> until golden brown. Remove from pans. Immediately roll doughnuts in the
> following:
> 1/3 c. sugar, 1 tsp. ground cinnamon.  Enjoy.
>
>
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Re: [CnD] BAKED APPLE DOUGHNUTS

[Lori Castner via Cookinginthedark]

When you enter on the "print" link for a recipe the recipe doesn't print; it 
just appears on the screen in a better, more readable format. I guess you could 
print it from that format, but I just read it.

Lori
P. S. There are also a few donut recipes using the pan in the most recent 
Joanne Fluke novel about Hanna Swenson, if you are familiar with that series.


-Original Message-
From: Jennifer Chambers via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, March 06, 2016 7:55 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Chambers
Subject: Re: [CnD] BAKED APPLE DOUGHNUTS

I just went on the website, and I find it rather cumbersome to
navigate.  More than half the time, you can't just see a recipe.  You
either have to go on someone's blog to see it, or you have to print
it.  Are there friendlier sites?

Jennifer

On 3/6/16, Jennifer Chambers via Cookinginthedark
 wrote:
> Oh, thank you, Lori; I'm going to look up that website, as I'm always
> on the lookout for baked doughnut recipes.
>
> Jennifer
>
> On 3/6/16, Lori Castner via Cookinginthedark
>  wrote:
>> King Arthur Flour also sells donut pans, the one for making donuts with a
>> hole in the middle.
>> The website has many donut recipes.
>> The donuts are quite good!
>> Many years ago my Mom gave me a recipe for the most delicious baked
>> raised
>> donuts. I lost her recipe and have never found one as good.
>>
>> Lori C.
>>
>>
>> -Original Message-
>> From: Jennifer Chambers via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, March 04, 2016 6:59 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Jennifer Chambers
>> Subject: Re: [CnD] BAKED APPLE DOUGHNUTS
>>
>> If desired, you can purchase doughnut pans from Amazon.  A friend
>> bought two types of pans for me: One has round cups with a post
>> sticking up from the center of each one, so you can make doughnuts
>> with a hole in the middle.  The other has wells that have the twisty
>> look to them, so you can make glaze twists and cinnamon twists.
>>
>> Note: When you receive the pans, each will be in a cardboard sleeve,
>> and each sleeve has recipes printed on it.  Be sure to have someone
>> read those to you, because there is no booklet that comes with the
>> pans.
>>
>> Jennifer
>>
>> On 2/28/16, Helen Whitehead via Cookinginthedark
>>  wrote:
>>> BAKED APPLE DOUGHNUTS
>>>
>>> 4 1/2 c. sifted flour
>>> 5 1/4 tsp. baking powder
>>> 1 1/2 tsp. salt
>>> 1 1/2 tsp. nutmeg
>>> 1 1/2 c. sugar
>>> 1 c. shortening
>>> 3 beaten eggs
>>> 3/4 c. milk
>>> 1 1/2 c. grated apple
>>>
>>> Sift together baking powder, salt, nutmeg, flour, and sugar. Cut in
>>> shortening until mixture is fine. Mix together egg, milk, and apple. Add
>>> at
>>>
>>> once to
>>> dry ingredients, mix thoroughly but quickly.
>>>
>>> Fill greased muffin pans 2/3 full. Bake at 350 degrees 20-25 minutes or
>>> until golden brown. Remove from pans. Immediately roll doughnuts in the
>>> following:
>>> 1/3 c. sugar, 1 tsp. ground cinnamon.  Enjoy.
>>>
>>>
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>>>
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Re: [CnD] Nonstick Foil

[Lori Castner via Cookinginthedark]

Another question. I have a roll of the nonstick foil and checked the 
instructions on directionsforme.com
The instructions say to place food on the "dull side". The two sides of the 
foil feel the same to me. How can I tell which side is the dull side?
Thanks.

Lori C.


-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, March 07, 2016 8:25 AM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Nonstick Foil

If the nonstick foil costs more than the regular foil, how much more 
expensive is it?  Same brand, same size roll, and same thickness?  And, most 
importantly, does it work?  Thanks.




If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Jennifer Chambers via Cookinginthedark
Sent: Sunday, March 06, 2016 9:26 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Chambers
Subject: Re: [CnD] Nonstick Foil

That's good to know, Jan, about the oil.  I'll have to look for the
nonstick foil.

Jennifer

On 3/5/16, Teresa Mullen via Cookinginthedark
 wrote:
> I never heard of that type of oil as well. But when using oil in the
> porkchops wouldn't it come out a bit greasy? Or would it help moisten the
> porkchops better? And not come out dryg stupid dictation LOL I meant to 
> say
> foil not oil.
>
> Teresa MullenSent from my iPhone
>
>> On Mar 5, 2016, at 12:59 PM, Jan via Cookinginthedark
>>  wrote:
>>
>> There is nonstick foil I think it's called easy release or something like
>> that. I have a friend who uses oil on her aluminum foil all the time. She
>> has never had a problem..
>>
>> -Original Message-
>> From: Jennifer Chambers via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, March 04, 2016 9:21 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Jennifer Chambers
>> Subject: Re: [CnD] question about cooking porkchops
>>
>> I didn't know there was such a thing as nonstick foil.  I use regular
>> foil
>> and spray it with Pam.  Pam works very well.  Let us know how the chops
>> turn
>> out, Holly.  I would be concerned about smoke from the oil setting off
>> the
>> smoke detector, but perhaps that won't occur.
>>
>> Jennifer
>>
>>> On 3/4/16, Jan via Cookinginthedark 
>>> wrote:
>>> Regular foil works fine. I use it all the time. I like the nonstick
>> better.
>>> But I don't always have it.
>>>
>>> -Original Message-
>>> From: Charles Rivard via Cookinginthedark
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Friday, March 04, 2016 2:42 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Charles Rivard
>>> Subject: Re: [CnD] question about cooking porkchops
>>>
>>> Although I haven't done this, it slunds, logically, like it should work.
>>>
>>>
>>>
>>>
>>> If you think you're finished, you! really! are! finished!!
>>> -Original Message-
>>> From: Holly Anderson via Cookinginthedark
>>> Sent: Friday, March 04, 2016 11:41 AM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Holly Anderson
>>> Subject: [CnD] question about cooking porkchops
>>>
>>> Hi all. Tonight I am going to bake some porkchops in the oven. I
>>> normally use nonstick foil to do this, however I have run out. I was
>>> thinking of using regular foil, and using a bit of oil. I'm wondering
>>> if this would be OK to do. I'm thinking that the nonstick benefits
>>> aside, the oil might help season the pork a bit, and give it more of a
>>> fried taste? Anyone have any thoughts about this? Thanks.
>>> Holly
>>>
>>> Sent  from my iPhone
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Re: [CnD] Easy Beef Pot Pie

[Lori Castner via Cookinginthedark]

Blind mice mega mall at the Blind Mice Mart.

Lori


-Original Message-
From: Linda Jock via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, April 05, 2016 6:46 PM
To: cookinginthedark@acbradio.org
Cc: Linda Jock
Subject: Re: [CnD] Easy Beef Pot Pie

OK I like the recipe but I would like to know if anybody can tell me where I 
can get a talk to you microwave my microwave just died and I need a new one 
this is from Linda Jock thank you very much

Sent from my iPhone

> On Apr 5, 2016, at 7:55 PM, Sugar via Cookinginthedark 
>  wrote:
>
> Easy Beef Pot Pie
>
> The crust for this beef pot pie reminds me of an easy cobbler recipe or dump
> cake. Butter is melted in the baking dish, then batter is poured in and beef
> mixture is dumped over the batter.
>
>  1/2 cup chopped onion
>  2 tablespoons butter
>  2 cups cooked beef, cut into 1/2-inch pieces
>  1 cup frozen peas and carrots, cooked
>  1 cup diced cooked potatoes
>  1 cup beef gravy, leftover or purchased
>  1/4 cup butter
>  1 1/2 cups flour
>  1 cup grated Cheddar cheese
>  2 teaspoons sugar
>  2 teaspoons baking powder
>  1 teaspoon salt
>  1 1/2 cups milk
>
> In a skillet over low heat, melt 2 tablespoons butter; add onions and sauté
> until onions are tender, about 4 minutes.
>
> Combine onions with chopped beef, cooked peas and carrots, potatoes, and
> gravy; set aside. Melt 1/4 cup butter in bottom  of 8-inch square baking
> dish in 350° oven.
>
> Combine flour, cheese, sugar, baking powder, salt, and milk in a mixing
> bowl. Stir until blended. Pour into baking dish then pour beef mixture over
> the batter. Do not stir. Bake the beef pie for 55 to 65 minutes, until crust
> is browned and filling is bubbly.
>
> Knowing your own darkness is the best method for dealing with the darknesses
> of other people.
> -Filled with light, Sugar.
>
>
>
>
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[CnD] Filling Muffin Tins

[Lori Castner via Cookinginthedark]

Hi, Everyone,

 

I love muffins, and I enjoy baking them. But I do not enjoy filling the
muffin cups with batter, and no matter what technique I try, it is a messy
job. I have used a small scoop, a collapsible measuring cup, and even just a
table spoon, but still it's messy.

 

Does anyone have a technique for filling muffin tins with little mess.

 

Thanks.

 

Lori

 

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Re: [CnD] filling muffin tins

[Lori Castner via Cookinginthedark]

I appreciate all the suggestions I received about how to best fill muffin cups.
Thanks.

Lori C.


-Original Message-
From: Janet Acheson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, April 26, 2016 8:40 PM
To: cookinginthedark@acbradio.org
Cc: Janet Acheson
Subject: Re: [CnD] filling muffin tins


> Wow, I love the idea of the final with a wide opening at the smaller end. I 
> am going to get one to use with a set of special scoops I have. I got them at 
> bed bath and beyond. There are three scoops in the set, each one of them 
> corresponds to the three regular size muffin tin pans. One for the mini 
> muffins, one for the standard size muffins, and one for the supersized 
> muffins. Thanks so much for such a wonderful tip!
> 
> 
> Date: Tue, 26 Apr 2016 13:31:11 -0400
> From: Penny Reeder 
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] Filling Muffin Tins
> 
> 
> Yes, in the canning supplies section. Here's a link at Amazon.com:
> http://www.amazon.com/Back-Basics-Canning-Funnel-176/dp/B000FKHLOS
> 
> On 4/26/16, Teresa Mullen via Cookinginthedark
>  wrote:
>> And you can get this anywhere like Walmart? Thanks for the tip
>> 
>> Teresa MullenSent from my iPhone
>> 
>>> On Apr 25, 2016, at 5:02 PM, Penny Reeder via Cookinginthedark
>>>  wrote:
>>> 
>>> This is how I fill muffin tins. What you need is a funnel. The funnel that
>>> works for filling muffin tins is called a canning funnel -- also sometimes
>>> a "jar filler." It has a wide top and a wide opening at the bottom, wide
>>> enough to fit inside a half-pint-size canning jar. Stick the funnel inside 
>>> each greased muffin cup, scoop in a third-to-a-half cup of batter, then
>>> move on to the next muffin cup. It also helps to cover the top of the pan 
>>> with a light film of oil or butter so it's easy to remove any cooked-on
>>> batter drips. The canning funnel -- make sure to buy one made of metal! --
>>> is also a perfect biscuit and round cookie cutter, and an excellent guide
>>> for distributing pancake batter into a griddle.HTH, Penny
>>> 
>>> 
>>>> On Apr 23, 2016, at 12:27 PM, Lori Castner via Cookinginthedark
>>>>  wrote:
>>>> 
>>>> Hi, Everyone,
>>>> 
>>>> I love muffins, and I enjoy baking them. But I do not enjoy filling the
>>>> muffin cups with batter, and no matter what technique I try, it is a
>>>> messy job. I have used a small scoop, a collapsible measuring cup, and 
>>>> even just a table spoon, but still it's messy.
>>>> 
>>>> 
>>>> 
>>>> Does anyone have a technique for filling muffin tins with little mess.
>>>> 
>>>> Thanks.
>>>> Lori
>>>> 

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Re: [CnD] cooking bacon

[Lori Castner via Cookinginthedark]

Hello,
I have never cooked bacon in the oven; does the fat splatter and make a mess in 
the oven?
I have cooked bacon in my electric skillet and just turned it with a fork or 
spatula.

Lori C.


-Original Message-
From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 9:02 AM
To: cookinginthedark@acbradio.org
Cc: Abby Vincent
Subject: Re: [CnD] cooking bacon

I haven't found a way to duplicate the sizzling sound and crispness of frying 
bacon. If you're not good at turning and lifting the bacon with a fork, you 
risk a fire.   I use the microwave cooker.  It does get the fat out of the 
bacon and comes out meaty/chewy.

Abby

-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 6:37 AM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton 
Subject: Re: [CnD] cooking bacon

Juliette, I had to cringe as soon as I read that you used one of those thin 
aluminum pans. I’m so sorry you were hurt. One needs something sturdy for the 
bacon.

-Original Message-
From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, June 10, 2016 9:14 PM
To: cookinginthedark@acbradio.org
Cc: juliette
Subject: Re: [CnD] cooking bacon

Cooking Bacon: a cautionary tale
Many years ago I decided to fry bacon in my oven using one of those thin 
aluminum rectangular light pans with ridges to catch the fat. When I went to 
remove the pan it collapsed spilling the grease on my arms. I almost went to 
the emergency room for that one and of course, never cooked bacon in one of 
those pans again.

Juliette Silvers

- Original Message -
From: Sharon Howerton via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/10/2016 4:01 pm
Subject: Re: [CnD] cooking bacon

>
>
> Randy, my sister bakes hers in the oven and I've done the same. She said to 
> bake it at 400 for 20 minutes; to be honest, to me that wasn't long enough. I 
> have a pan with a drip tray so the grease falls to the bottom; it's a lot 
> easier than frying on the stove and better tasting, I think, than preparing 
> in the microwave. I'd say to just experiment with time depending on the 
> thickness of your bacon. Good luck.
> Sharon
>
> -Original Message-
> From: randy tijerina via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, June 10, 2016 3:27 PM
> To: cookinginthedark@acbradio.org
> Cc: randy tijerina
> Subject: [CnD] cooking bacon
>
> hi friends'''Randy here...'''what's the best way to cook bacon?
> to me'''ddthe microwave'''dries it...'''I want to have my bacon taste like it 
> was on the stovedd_b, without all that fat'''how do you guys do it?
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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Re: [CnD] cooking bacon

[Lori Castner via Cookinginthedark]

I lift the piece up and touch it gently with my fingers to straighten. After a 
point though I just stir the bacon around and lift each piece and turn it as I 
can. The pieces don't all stay flat, but I can tell by using the fork when they 
feel done. I've just done this for years so it's sort of instinct by now.

Lori


-Original Message-
From: Mike and Jenna via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, June 12, 2016 7:36 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jenna
Subject: Re: [CnD] cooking bacon

Hi,

What wayd did you find made it easier to turn it with a fork? When I flip it it 
curls on to itself.

-Original Message-----
From: Lori Castner via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 7:07 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner 
Subject: Re: [CnD] cooking bacon

Hello,
I have never cooked bacon in the oven; does the fat splatter and make a mess in 
the oven?
I have cooked bacon in my electric skillet and just turned it with a fork or 
spatula.

Lori C.


-Original Message-
From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 9:02 AM
To: cookinginthedark@acbradio.org
Cc: Abby Vincent
Subject: Re: [CnD] cooking bacon

I haven't found a way to duplicate the sizzling sound and crispness of frying 
bacon. If you're not good at turning and lifting the bacon with a fork, you 
risk a fire.   I use the microwave cooker.  It does get the fat out of the 
bacon and comes out meaty/chewy.

Abby

-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 6:37 AM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton 
Subject: Re: [CnD] cooking bacon

Juliette, I had to cringe as soon as I read that you used one of those thin 
aluminum pans. I’m so sorry you were hurt. One needs something sturdy for the 
bacon.

-Original Message-
From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, June 10, 2016 9:14 PM
To: cookinginthedark@acbradio.org
Cc: juliette
Subject: Re: [CnD] cooking bacon

Cooking Bacon: a cautionary tale
Many years ago I decided to fry bacon in my oven using one of those thin 
aluminum rectangular light pans with ridges to catch the fat. When I went to 
remove the pan it collapsed spilling the grease on my arms. I almost went to 
the emergency room for that one and of course, never cooked bacon in one of 
those pans again.

Juliette Silvers

- Original Message -
From: Sharon Howerton via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/10/2016 4:01 pm
Subject: Re: [CnD] cooking bacon

>
>
> Randy, my sister bakes hers in the oven and I've done the same. She said to 
> bake it at 400 for 20 minutes; to be honest, to me that wasn't long enough. I 
> have a pan with a drip tray so the grease falls to the bottom; it's a lot 
> easier than frying on the stove and better tasting, I think, than preparing 
> in the microwave. I'd say to just experiment with time depending on the 
> thickness of your bacon. Good luck.
> Sharon
>
> -Original Message-
> From: randy tijerina via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, June 10, 2016 3:27 PM
> To: cookinginthedark@acbradio.org
> Cc: randy tijerina
> Subject: [CnD] cooking bacon
>
> hi friends'''Randy here...'''what's the best way to cook bacon?
> to me'''ddthe microwave'''dries it...'''I want to have my bacon taste like it 
> was on the stovedd_b, without all that fat'''how do you guys do it?
>
> ___
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> Cookinginthedark@acbradio.org
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>
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Re: [CnD] Peanut Butter Problem

[Lori Castner via Cookinginthedark]

I spread peanut butter in exactly the same way. The back of a spoon does not 
tear the bread. I have to touch food; no way around that.

Lori C.


-Original Message-
From: Regina Marie via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, June 30, 2016 11:40 AM
To: cookinginthedark@acbradio.org
Cc: Regina Marie
Subject: Re: [CnD] Peanut Butter Problem

Wash your hands and touch the food first rule.

You can use a butter knife, but they sell small silicon spreaders that are very 
thin that will not tear up your bread. Frankly, I use the back of a spoon. The 
keay is a light touch. It is not necessary to use much pressure to spread. and 
feel as you spread to make sure it is even and then wash your hands again. Good 
cooks touch the food whether they are sighted or blind. People who can't handle 
that can make their own sandwiches!

*smile*
Regina Marie
Phone: 916-877-4320
Email: reginamariemu...@gmail.com
Follow me: http://www.twitter.com/mamaraquel
Find Me: http://www.facebook.com/reginamarie
Listen Live: http://www.jandjfm.com



-Original Message-
From: Lee Mounger via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, June 30, 2016 10:25 AM
To: cooking in the dark
Cc: Lee Mounger
Subject: [CnD] Peanut Butter Problem

Hi Folks,


Well, here's a question that I've been thinking about asking this forum 
for literally years.  I'm not a great cook like my wife of 35 years but 
I've always cooked and consider myself a reasonably decent cook.  
However, there's one thing that drives me crazy over the years.  I just 
can't seem to  lick it. It's like something so simple 
that even though I'm a college-educated, reasonably intelligent musician 
for forty years, the problem is so stupid that I'm just missing 
something or on the other hand, is it a relevant small problem for 
totally blind people.


The question, how in the heck do Y'all spread peanut butter to your 
desired thickness on bread?  So far, which is all of my life since being 
born without sight, I've had no problem spreading mustard, mayonaise 
etc, on bread.  However, spreading peanut butter on bread for me is like 
going to war with Skippy or Peter Pan, lol.  I try not to touch the 
bread as much as possible when making a pb sandwich for someone else.  I 
don't mind being tactile with it when I'm making it for myself but it's 
still war.


I mean, pbutter was not meant to spread, no matter what they say.  For 
me, it clumps up when it first lands on the bread and proceeds to build 
itself into a nice ball which is quite willing to follow me all over the 
bread while I try to spread it.  As I try and spread the little ball or 
balls out all over the bread, the peanut butter concentrates on 
establishing a little village of ball houses surrounded by roomy yards 
of bear bread, lol.  Oh I finally get it done, but when I do, despite my 
best efferts, I usually end up with a sandwich with very thick peanut 
butter in some places and other places with apparently Please Limit 
Peanut Butter signs I can't see, .


I'd really appreciate any suggestions about how you attack the peanut 
butter spreading problem as well as how you generally spread anything on 
bread the way you wanted it, not the way it wants it, sort of a 
spreading tutorial for the blind.  Any help and suggestions will be 
greatly appreciated.  Whew, thank goodness I don't really like jelly, 
.


Lee Mounger


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Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

[Lori Castner via Cookinginthedark]

I peel apples for making pie or crisp.
I cut the apple into fourth or sixths and use a paring knife to remove the core 
from each slice. Then I use the peeler to remove peel. This usually takes me 
three swipes of the peeler. I start at the end and peel straight down.
Just so you know, peeling apples is one of my least favorite tasks so I don't 
bake apple pie or crisp very often.

Lori C.


-Original Message-
From: William Henderson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, July 11, 2016 10:52 PM
To: cookinginthedark@acbradio.org
Cc: William Henderson
Subject: Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

I noticed the apples have to be peeled.  Does anyone have a good
technique for peeling apples?  I've never done it.  I just eat my
apples with peel.

On 7/2/16, Sugar via Cookinginthedark  wrote:
> SLOW COOKER BACON WRAPPED APPLE CHICKEN
> 4 boneless skinless chicken breasts
> 1 cup BBQ sauce of your choice
> 1/4 cup brown sugar
> 1/8 cup lemon juice, fresh or from a bottle
> 5 small apples, peeled and chopped, I used gala
> 8 slices bacon
>
> In a small bowl, combine BBQ sauce, brown sugar, lemon juice and
> peeled/chopped apples.
>
> Wrap each chicken breast with two slices of bacon and place in a greased
> slow cooker.
>
> Pour BBQ apple mixture over chicken and cook on low for 6 to 8 hours or
> until chicken is done.
>
> I like to pin my bacon down with toothpicks so the bacon won't slide
> around.
> You can also use Turkey bacon if you like.
>
> "I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
> -Sugar
>
> Come and joine me and my busy elves at the North Pole for fun and tasty
> Recipes all around, especially for Christmas!:
> https://groups.io/org/groupsio/Santas-Workshop
>
>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
>
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Re: [CnD] Cooking in the Dark Podcast

[Lori Castner via Cookinginthedark]

Yes, it would be great to get the program as a podcast directly to the Victor. 
Like you, I listen to the program on ACB Radio; that's how I discovered it.

Lori C.


-Original Message-
From: Debbra Piening via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 12, 2016 3:13 PM
To: cookinginthedark@acbradio.org
Cc: Debbra Piening
Subject: [CnD] Cooking in the Dark Podcast

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


Deb


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

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


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

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


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

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

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


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

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

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

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



On 7/11/2016 12:40 PM, Regina Marie via Cookinginthedark wrote:
> Yes. manual came on disk you can put into the computer. Also can get
> in
Braille or large print for a charge. I chose to read on my computer.
>
> *smile*
> Regina Marie
> Phone: 916-877-4320
> Email: reginamariemu...@gmail.com
> Follow me: http://www.twitter.com/mamaraquel Find Me:
> http://www.facebook.com/reginamarie
> Listen Live: http://www.jandjfm.com
>
>
>
> -Original Message-
> From: Charles Rivard via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, July 07, 2016 9:04 PM
> To: cookinginthedark@acbradio.org
> Cc: Charles Rivard
> Subject: Re: [CnD] Magic Chef Talking Microwave
>
> Did your microwave come with a user's guide?  If so, in what format or
> formats?
>
>
>
>
> If you think you're finished, you! really! are! finished!!
> -Original Message-
> From: Regina Marie via Cookinginthedark
> Sent: Thursday, July 07, 2016 8:48 PM
> To: cookinginthedark@acbradio.org
> Cc: Regina Marie
> Subject: Re: [CnD] Magic Chef Talking Microwave
>
> Sometimes Blind Mice Mart offers payment plans. Look for the sales
> when they do and you can break them up into as many as four payments.
> *smile*
> Regina Marie
>
>
> -Original Message-
> From: Marie Rudys via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Wednesday, July 06, 2016 6:58 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys
> Subject: Re: [CnD] Magic Chef Talking Microwave
>
> Yes, through Blind Mice Megamall it is.  I don't have that kind of
> money to spend for a talking one.  The bes

Re: [CnD] Outback Steakhouse (Trademark) Honey Wheat Bread

[Lori Castner via Cookinginthedark]

I love to bake yeast bread, and this recipe looks really good!
Thanks.

Lori C.


-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 17, 2016 7:11 PM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh
Subject: [CnD] Outback Steakhouse (Trademark) Honey Wheat Bread

Outback Steakhouse (Trademark) Honey Wheat Bread



2 ½ cup warm water (100 degrees-110 degrees F)



1/4 cup vegetable oil



½ teaspoon brown jell paste coloring



1/2 cup honey



2 tablespoons molasses



3 ½ cups whole-wheat flour



2 tablespoons cocoa powder



1 teaspoon salt



2 tablespoons active dry yeast



2/3 cups bread flour



Corn meal (for dusting loaves)



Parchment paper



In the bowl of a stand mixer fitted with a dough hook, stir together water,
oil, coloring, honey and molasses until mixed well. Add wheat flour to water
mixture.



Add cocoa powder and salt, and stir until blended. Cover bowl loosely with
plastic wrap and allow mixture to sit for 20 minutes (this will give the
flour time to absorb the liquids).



Stir in yeast, then add bread flour, one cup at a time, until dough clings
to hook and almost clears the sides of mixer, about 3-4 minutes.



Cover bowl with greased plastic wrap. Allow dough to rise in the bowl until
doubled, about 45-60 minutes. Prepare two cookie sheets by lining them with
parchment paper, set aside. Divide dough into 4 pieces.



Cover each piece with greased plastic wrap, and let dough rest for 5
minutes. On a prepared cookie sheet, shape 2 pieces of dough into 2 loaves,
each approximately 9-10 inches long. Sprinkle with corn meal, and repeat
with the remaining pieces of dough.



Let dough rise until doubled, about 45-60 minutes. Preheat oven to 350
degrees F.



Bake at for 40 minutes, rotating pans halfway through baking. Transfer
loaves to a wire rack to cool ad least 1 hour before serving.

Makes 4 Loaves.



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Re: [CnD] Chocolate Chip Cookies

[Lori Castner via Cookinginthedark]

I listened to this show Saturday evening. I agree; I can't live without 
parchment; I began using it a few years ago, and I'm hooked.
Also, I am interested in the cookie scoop Will buy it soon.

Lori

-Original Message-
From: Food Dude via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, August 24, 2017 4:47 AM
To: cookinginthedark@acbradio.org
Cc: Food Dude
Subject: [CnD] Chocolate Chip Cookies

HI y'all,

Just so happens we made Chocolate Chip Cookies & a quick Peanut Butter 
Cookie just for "Back To School" on the last Cooking In The Dark Show!

Here is the link for the show and the Chocolate Chip Recipe!

Note: I used a cookie Scoop to form the cookie dough for baking and all 
the cookies came out the same size!

I won't give away the modifications / additions I made to make these 
cookies extra M M good...you will have to give the show a listen!

Here is the link to Cooking In The Dark Show 368:
http://traffic.libsyn.com/cookinginthedark/cookinginthedarkshow367.mp3?dest-id=33016
Chocolate Chip Cookies
Makes 80 cookies
Ingredients:
1 cup butter, softened
3/4 cup sugar
3/4 cup dark brown sugar
2 eggs
1 teaspoon vanilla
2-1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon hot water
2 cups walnuts, chopped optional
2 cups (12-ounces) semi sweet chocolate chips
Directions:
Preheat the oven to 375 degrees, and  grease some cookie sheets.
Beat the butter until it is smooth.  Add the sugar and brown sugar and beat
until thoroughly blended.  Then add the eggs and vanilla and beat until
light and fluffy.
Stir together the flour and salt.  Stir the baking soda into the hot water.
Add half the flour mixture to the butter mixture and beat well. Then beat
in the baking soda mixture.  Add the remaining flour mixture, and beat until
completely mixed.  Stir in the walnuts and chocolate chips.
Drop the dough by heaping teaspoonfuls onto the cookie sheets, placing them
about 2-inches apart.  Flatten each cookie slightly with your wet finger tip
into a disk about 1/3 inch thick and 1-1/2 inches across.
Bake for 10 to 12 minutes, or until they have spread slightly and are
lightly browned all over.  Do not under bake.  They should be crisp and
crunchy.  Remove from the oven and cool on a wire rack.


---
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Re: [CnD] Cooking bacon

[Lori Castner via Cookinginthedark]

I have tried it, but not for bacon.
However, it is wonderful and things really do not stick.

Lori C.
p.s. Regarding your other email, which was it? Did you learn to cook bacon or 
did you marry someone who knew how!


-Original Message-
From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, August 30, 2017 5:57 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Cooking bacon

Has anyone tried the aluminum foil that is supposed to allow cooking without 
the product sticking and you don't have to spray it?

Deb B.

-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, August 30, 2017 6:37 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez
Subject: Re: [CnD] Cooking bacon

Yes this is how I do it as well.


Your support is appreciated:
https://www.gofundme.com/sugars-transplant-journey

“You are chosen, holy, and blameless before God! For he chose us in Christ 
before the foundation of the world that we may be holy and unblemished in his 
sight in love (Ephesians 1:4).”
-Sugar Lopez


https://www.gofundme.com/sugars-transplant-journey






-Original Message-
From: Lisa Soulor via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, August 30, 2017 3:03 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Soulor
Subject: Re: [CnD] Cooking bacon

I do mine like Sharon, except I line the pan with parchment paper and heat the 
oven to 400 degrees. I tried for years to do it right in a frying pan, and 
finally just gave up cooking it until I found the oven method.
Lisa

On 8/30/17, Sharon Howerton via Cookinginthedark  
wrote:
> Brian, I have tried bacon for years and find that the best way is to
> line a baking pan with foil, line your slices inside the pan so they
> don't cover each other and bake at about 375 for about 25-30 minutes,
> but test it and see if it's done enough. It even keeps if you don't use it 
> all in one meal.
> Sharon Howerton
>
> -Original Message-
> From: Brian Oglesbee via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Wednesday, August 30, 2017 4:15 PM
> To: cookinginthedark@acbradio.org
> Cc: Brian Oglesbee
> Subject: [CnD] Cooking bacon
>
> Can anyone share some tips on how to cook bacon?  All I have ever
> tried is in the microwave. Interested in trying to grill it perhaps or
> maybe in a pan but not sure the best way or easiest for a blind person
>
> Sent from my iPhone
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Re: [CnD] Cooking bacon

[Lori Castner via Cookinginthedark]

I guess I'm in a definite minority; I have always cooked bacon in an electric 
frying pan. I just spread the bacon out in a cold pan and then heat the pan to 
around 320 degrees. I let the bacon cook for a few minutes then stir the slices 
around. They are no longer flat, but I try to flatten them and feel the tops 
with my fingers to know if they are getting crisp.
That being said, I'm tempted to try the oven method. Will I need to use a 
rimmed baking sheet such as a jelly roll pan? I have never heard of a nonstick 
rack; would the pieces stick to a regular rack?

Lori C.


-Original Message-
From: Pamela Fairchild via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, August 31, 2017 7:24 AM
To: cookinginthedark@acbradio.org
Cc: Pamela Fairchild
Subject: Re: [CnD] Cooking bacon

I used to cook bacon in the oven, but now that my family are grown and gone, 
and it is just the two of us, I use the microwave because we don't cook enough 
to bother with the oven anymore. I know my microwave so well that I seldom have 
trouble getting it cooked right.
I have heard of people cooking bacon in their George Foreman type grills but 
have not tried it myself, but that is another idea.

Pamela Fairchild 

-Original Message-
From: Brian Oglesbee via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, August 30, 2017 5:15 PM
To: cookinginthedark@acbradio.org
Cc: Brian Oglesbee
Subject: [CnD] Cooking bacon

Can anyone share some tips on how to cook bacon?  All I have ever tried is in 
the microwave. Interested in trying to grill it perhaps or maybe in a pan but 
not sure the best way or easiest for a blind person

Sent from my iPhone
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[CnD] Freezing Leftover Mashed Potatoes

[Lori Castner via Cookinginthedark]

Hi, folks,

 

Is it okay to freeze left over mashed potatoes?

 

Thanks.

 

Lori

 

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Re: [CnD] Freezing Leftover Mashed Potatoes

[Lori Castner via Cookinginthedark]

Hi, I ended up making potatoes and served them with sour cream and applesauce.

Lori


-Original Message-
From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, October 04, 2017 5:50 PM
To: cookinginthedark@acbradio.org
Cc: Susan Lumpkin
Subject: Re: [CnD] Freezing Leftover Mashed Potatoes

I have had no success in freezing mash potatoes Lori. Let me know how yours 
turn out. Good luck.  

Love To You And Mike
Susan

-Original Message-
From: Lori Castner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, October 4, 2017 9:49 AM
To: cookinginthedark@acbradio.org
Cc: Lori Castner 
Subject: [CnD] Freezing Leftover Mashed Potatoes

Hi, folks,

 

Is it okay to freeze left over mashed potatoes?

 

Thanks.

 

Lori

 

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Re: [CnD] Freezing Leftover Mashed Potatoes

[Lori Castner via Cookinginthedark]

No, I made them all into potato patties.

Lori


-Original Message-
From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, October 06, 2017 2:55 AM
To: cookinginthedark@acbradio.org
Cc: Susan Lumpkin
Subject: Re: [CnD] Freezing Leftover Mashed Potatoes

Did you try to freeze any of them? If so, how do you do it? I've heard freezing 
them with sour cream works successfully but I never have tried it.

Susan

-Original Message-
From: Lori Castner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, October 5, 2017 6:12 AM
To: cookinginthedark@acbradio.org
Cc: Lori Castner 
Subject: Re: [CnD] Freezing Leftover Mashed Potatoes

Hi, I ended up making potatoes and served them with sour cream and applesauce.

Lori


-Original Message-
From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, October 04, 2017 5:50 PM
To: cookinginthedark@acbradio.org
Cc: Susan Lumpkin
Subject: Re: [CnD] Freezing Leftover Mashed Potatoes

I have had no success in freezing mash potatoes Lori. Let me know how yours 
turn out. Good luck.  

Love To You And Mike
Susan

-Original Message-
From: Lori Castner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, October 4, 2017 9:49 AM
To: cookinginthedark@acbradio.org
Cc: Lori Castner 
Subject: [CnD] Freezing Leftover Mashed Potatoes

Hi, folks,

 

Is it okay to freeze left over mashed potatoes?

 

Thanks.

 

Lori

 

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Re: [CnD] making leftover mashed potatoes into potato cakes

[Lori Castner via Cookinginthedark]

I don't really use a recipe.
I beat two eggs, add them to the mashed potatoes and stir well.
Then I gradually add bisquick about 1/2 cup at a time stirring in to make a 
dough that I can sort of shape. The dough should be about the consistency of 
sticky biscuit dough. I would say I use about 1/3 as much bisquick as mashed 
potatoes (three cups mashed potatoes; one cup bisquick).
I heat an electric frying pan to 350 degrees and butter the pan.
I scoop the dough onto the hot surface about 3/4 cup per patty. I flatten the 
patties with my hand and let cook for six or seven minutes and then flip an 
cook for about the same amount of time.
You want the patties to be firm underneath before flipping.

Lori C.

-Original Message-
From: Jeanne Fike via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, October 08, 2017 6:25 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike
Subject: [CnD] making leftover mashed potatoes into potato cakes

Hi,

For those of you who have made potato cakes out of leftover mashed potatoes, 
how did you do it?

Jeanne

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Re: [CnD] Classic Chili

[Lori Castner via Cookinginthedark]

I checked online and also in my Betty Crocker cookbook.
Two 14 to 16 ounce cans equals three cups beans.
One pound of dried beans soaked and cooked equal 6 to 7 cups. So if you follow 
the amounts in the recipe, you would use about 1/2 pound dried beans before 
soaking and cooking.
Personally, I would put more beans in this recipe because there is a lot of 
tomatoes.
And some people would leave out the beans altogether.

Lori C.


-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, November 10, 2017 7:56 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: Re: [CnD] Classic Chili

I cannot answer your question.  I just do not know.  Maybe someone else can 
help you with this question.  I don't use dried beans that much.

Marilyn

-Original Message-
From: Reinhard Stebner via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, November 10, 2017 10:52 AM
To: cookinginthedark@acbradio.org
Cc: Reinhard Stebner
Subject: Re: [CnD] Classic Chili

If I wanted to do this with dried beans, how many beans should I start off with?

On 11/10/17, Marilyn Pennington via Cookinginthedark 
 wrote:
> Classic Chili
>
> 2 medium onions, chopped
>
> 1 medium green pepper, chopped
>
> 1/2 cup chopped celery
>
> 1 tablespoon vegetable oil
>
> 2 pounds ground beef
>
> 2 cans (28 ounces) diced tomatoes, undrained
>
> 1 can (8 ounces) tomato sauce
>
> 1 cup water
>
> 2 tablespoons Worcestershire sauce
>
> 1 to 2 tablespoons chili powder
>
> 1 teaspoon garlic powder
>
> 1 teaspoon dried oregano
>
> 1 teaspoon salt
>
> 1/2 teaspoon pepper
>
> 2 cans (16 ounces each) kidney beans, rinsed and drained
>
> In a soup kettle or Dutch oven, saute onions, green pepper and celery 
> in oil until tender, about 5 minutes. Add beef and cook until browned; 
> drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and 
> seasonings.
> Bring
> to a boil; reduce heat. Cover and simmer for 1 1/2 hours, stirring 
> occasionally. Add kidney beans. Simmer, uncovered, for 10 minutes longer.
>
> Note:
>
> Feel free to add more of your favorite spices or other ingredients.
>
> Makes 10 to 12 servings, 3 quarts.  Mama's Corner.
>
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Re: [CnD] Quick And Tasty Beef In Gravy

[Lori Castner via Cookinginthedark]

I have made this recipe often; it is really delicious. I use the red wine 
rather than the beef broth.

Lori C.


-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, November 27, 2017 10:20 AM
To: cooking-frie...@groups.io
Cc: Marilyn Pennington; cookinginthedark@acbradio.org
Subject: [CnD] Quick And Tasty Beef In Gravy

Quick And Tasty Beef In Gravy

3 pounds stew meat

1 envelope dry onion soup mix

1/2 cup beef broth

1 (10 3/4 ounce) can cream of mushroom soup

1 (4 ounce) can sliced mushrooms, drained

Combine all ingredients in 6 quart slow cooker. Cover; cook on low for 8 to
10 hours, or until meat is tender but not over-cooked.

Variations:

* Substitute red wine for the beef broth.

* Brown the beef in 2 tablespoons olive oil in a nonstick skillet before 
placing in the slow cooker. Do the beef in several batches so as not to crowd 
the skillet. The meat won't brown well if the skillet is too full.

* Add 1/4 cup quick-cooking tapioca, if desired, when combining all 
ingredients, in order to thicken the sauce.

Makes 8 servings.  Mama's Corner.

 

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Re: [CnD] Christmas Baking

[Lori Castner via Cookinginthedark]

Hello,
I probably will not bake anything new, but I plan to bake a mince pie which I 
have not done in several years.
I also plan to bake a pumpkin pie for a neighbor using the Libby's recipe.
And I will bake panetone (an Italian bread) and several kinds of cookies one 
called Cinnamon sledges and the second Ranger Cookies, an oatmeal chocolate 
chip cookie which my mother often made.

Lori C.


-Original Message-
From: Courtney F. Smith via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, December 14, 2017 12:58 PM
To: cookinginthedark@acbradio.org
Cc: Courtney F. Smith
Subject: [CnD] Christmas Baking

Hi,
Is anyone working on any Christmas baking or candy making? If so, what are your 
go to recipes? Are you trying something new this year?

My go to recipe this year is the Ritz crackers with peanut butter dipped in 
white almond bark. Love these & the memories they bring back while I'm enjoying 
them.

I am trying three new to me recipes this year. A new easy fudge recipe, 
peanutbutter chex mix (similar to what Marylin shared a few days ago) & hello 
dolly bars.

i look forward to hearing what you all are making.

Merry Christmas!

Courtney
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Re: [CnD] Christmas Baking

[Lori Castner via Cookinginthedark]

Yes, I will post it tomorrow Sunday.

Lori


-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, December 14, 2017 8:21 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD] Christmas Baking

Lori,

Is the recipe you have for Paneton something you can share? I’d love to make a 
loaf of it!

Thanks.

Eileen


From: Lori Castner via Cookinginthedark
Sent: Thursday, December 14, 2017 5:50 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner
Subject: Re: [CnD] Christmas Baking

Hello,
I probably will not bake anything new, but I plan to bake a mince pie which I 
have not done in several years.
I also plan to bake a pumpkin pie for a neighbor using the Libby's recipe.
And I will bake panetone (an Italian bread) and several kinds of cookies one 
called Cinnamon sledges and the second Ranger Cookies, an oatmeal chocolate 
chip cookie which my mother often made.

Lori C.


-Original Message-
From: Courtney F. Smith via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, December 14, 2017 12:58 PM
To: cookinginthedark@acbradio.org
Cc: Courtney F. Smith
Subject: [CnD] Christmas Baking

Hi,
Is anyone working on any Christmas baking or candy making? If so, what are your 
go to recipes? Are you trying something new this year?

My go to recipe this year is the Ritz crackers with peanut butter dipped in 
white almond bark. Love these & the memories they bring back while I'm enjoying 
them.

I am trying three new to me recipes this year. A new easy fudge recipe, 
peanutbutter chex mix (similar to what Marylin shared a few days ago) & hello 
dolly bars.

i look forward to hearing what you all are making.

Merry Christmas!

Courtney
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Re: [CnD] Christmas Baking

[Lori Castner via Cookinginthedark]

Panetone

Two envelopes dry yeast
1 cup warm milk
1/2 cup granulated sugar
1 cup melted butter
4 large eggs
1 Tsp salt
4 and 1/2 cups all-purpose flour
2 Tsp grated lemon peel
1/2 cup raisins
1/2 cup pine nuts
1/2 cup mixed glazed fruit
In large bowl, sprinkle yeast over milk. Stir.
Stir in sugar butter eggs and salt.
Add two cups flour, pine nuts, raisins and mixed glazed fruit.
Beat. Stir in remaining flour just until mixed.
Cover with plastic wrap and refrigerate for two hours.
Lightly grease a 10-inch springform pan.
Turn dough onto lightly floured surface.
Shape into a ball.
Place in pan; cover with damp cloth or plastic wrap, and let rise 1 to 3 hours.
Heat oven to 350 degrees. Bake 40 to 50 minutes. Cover with foil after 30 
minutes if browning too quickly.
Cool in pan 10 minutes.
Remove to wire rack and cool completely.

Note: Using the springform pan makes the traditional shape for panetone, but in 
the last several years I make two loaves; I bake for 25 to 30 minutes.

Lori C.



-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, December 14, 2017 8:21 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD] Christmas Baking

Lori,

Is the recipe you have for Paneton something you can share? I’d love to make a 
loaf of it!

Thanks.

Eileen


From: Lori Castner via Cookinginthedark
Sent: Thursday, December 14, 2017 5:50 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner
Subject: Re: [CnD] Christmas Baking

Hello,
I probably will not bake anything new, but I plan to bake a mince pie which I 
have not done in several years.
I also plan to bake a pumpkin pie for a neighbor using the Libby's recipe.
And I will bake panetone (an Italian bread) and several kinds of cookies one 
called Cinnamon sledges and the second Ranger Cookies, an oatmeal chocolate 
chip cookie which my mother often made.

Lori C.


-Original Message-
From: Courtney F. Smith via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, December 14, 2017 12:58 PM
To: cookinginthedark@acbradio.org
Cc: Courtney F. Smith
Subject: [CnD] Christmas Baking

Hi,
Is anyone working on any Christmas baking or candy making? If so, what are your 
go to recipes? Are you trying something new this year?

My go to recipe this year is the Ritz crackers with peanut butter dipped in 
white almond bark. Love these & the memories they bring back while I'm enjoying 
them.

I am trying three new to me recipes this year. A new easy fudge recipe, 
peanutbutter chex mix (similar to what Marylin shared a few days ago) & hello 
dolly bars.

i look forward to hearing what you all are making.

Merry Christmas!

Courtney
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Re: [CnD] Christmas Baking

[Lori Castner via Cookinginthedark]

I no longer scald milk when baking bread. I usually just warm it in the 
microwave. For this recipe, I would warm the milk in the microwave and melt the 
butter in it.

Lori


-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, December 19, 2017 10:23 AM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD] Christmas Baking

Lori,

Thanks so much for sharing your Panetone recipe! I have a question regarding 
the warm milk, should it just be warmed and not boiled?

Thanks again.

Eileen


From: Lori Castner via Cookinginthedark
Sent: Tuesday, December 19, 2017 12:17 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner
Subject: Re: [CnD] Christmas Baking

Panetone

Two envelopes dry yeast
1 cup warm milk
1/2 cup granulated sugar
1 cup melted butter
4 large eggs
1 Tsp salt
4 and 1/2 cups all-purpose flour
2 Tsp grated lemon peel
1/2 cup raisins
1/2 cup pine nuts
1/2 cup mixed glazed fruit
In large bowl, sprinkle yeast over milk. Stir.
Stir in sugar butter eggs and salt.
Add two cups flour, pine nuts, raisins and mixed glazed fruit.
Beat. Stir in remaining flour just until mixed.
Cover with plastic wrap and refrigerate for two hours.
Lightly grease a 10-inch springform pan.
Turn dough onto lightly floured surface.
Shape into a ball.
Place in pan; cover with damp cloth or plastic wrap, and let rise 1 to 3 hours.
Heat oven to 350 degrees. Bake 40 to 50 minutes. Cover with foil after 30 
minutes if browning too quickly.
Cool in pan 10 minutes.
Remove to wire rack and cool completely.

Note: Using the springform pan makes the traditional shape for panetone, but in 
the last several years I make two loaves; I bake for 25 to 30 minutes.

Lori C.



-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, December 14, 2017 8:21 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD] Christmas Baking

Lori,

Is the recipe you have for Paneton something you can share? I’d love to make a 
loaf of it!

Thanks.

Eileen


From: Lori Castner via Cookinginthedark
Sent: Thursday, December 14, 2017 5:50 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner
Subject: Re: [CnD] Christmas Baking

Hello,
I probably will not bake anything new, but I plan to bake a mince pie which I 
have not done in several years.
I also plan to bake a pumpkin pie for a neighbor using the Libby's recipe.
And I will bake panetone (an Italian bread) and several kinds of cookies one 
called Cinnamon sledges and the second Ranger Cookies, an oatmeal chocolate 
chip cookie which my mother often made.

Lori C.


-Original Message-
From: Courtney F. Smith via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, December 14, 2017 12:58 PM
To: cookinginthedark@acbradio.org
Cc: Courtney F. Smith
Subject: [CnD] Christmas Baking

Hi,
Is anyone working on any Christmas baking or candy making? If so, what are your 
go to recipes? Are you trying something new this year?

My go to recipe this year is the Ritz crackers with peanut butter dipped in 
white almond bark. Love these & the memories they bring back while I'm enjoying 
them.

I am trying three new to me recipes this year. A new easy fudge recipe, 
peanutbutter chex mix (similar to what Marylin shared a few days ago) & hello 
dolly bars.

i look forward to hearing what you all are making.

Merry Christmas!

Courtney
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Re: [CnD] Christmas Baking

[Lori Castner via Cookinginthedark]

Yes, you can cut it in half.

Lori


-Original Message-
From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, December 19, 2017 7:11 PM
To: cookinginthedark@acbradio.org
Cc: Wendy
Subject: Re: [CnD] Christmas Baking

Can this recipe be cut in half to make one loaf?
Wendy

-Original Message-
From: Lori Castner via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, December 19, 2017 11:17 AM
To: cookinginthedark@acbradio.org
Cc: Lori Castner 
Subject: Re: [CnD] Christmas Baking

Panetone

Two envelopes dry yeast
1 cup warm milk
1/2 cup granulated sugar
1 cup melted butter
4 large eggs
1 Tsp salt
4 and 1/2 cups all-purpose flour
2 Tsp grated lemon peel
1/2 cup raisins
1/2 cup pine nuts
1/2 cup mixed glazed fruit
In large bowl, sprinkle yeast over milk. Stir.
Stir in sugar butter eggs and salt.
Add two cups flour, pine nuts, raisins and mixed glazed fruit.
Beat. Stir in remaining flour just until mixed.
Cover with plastic wrap and refrigerate for two hours.
Lightly grease a 10-inch springform pan.
Turn dough onto lightly floured surface.
Shape into a ball.
Place in pan; cover with damp cloth or plastic wrap, and let rise 1 to 3 hours.
Heat oven to 350 degrees. Bake 40 to 50 minutes. Cover with foil after 30 
minutes if browning too quickly.
Cool in pan 10 minutes.
Remove to wire rack and cool completely.

Note: Using the springform pan makes the traditional shape for panetone, but in 
the last several years I make two loaves; I bake for 25 to 30 minutes.

Lori C.



-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, December 14, 2017 8:21 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD] Christmas Baking

Lori,

Is the recipe you have for Paneton something you can share? I’d love to make a 
loaf of it!

Thanks.

Eileen


From: Lori Castner via Cookinginthedark
Sent: Thursday, December 14, 2017 5:50 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner
Subject: Re: [CnD] Christmas Baking

Hello,
I probably will not bake anything new, but I plan to bake a mince pie which I 
have not done in several years.
I also plan to bake a pumpkin pie for a neighbor using the Libby's recipe.
And I will bake panetone (an Italian bread) and several kinds of cookies one 
called Cinnamon sledges and the second Ranger Cookies, an oatmeal chocolate 
chip cookie which my mother often made.

Lori C.


-Original Message-
From: Courtney F. Smith via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, December 14, 2017 12:58 PM
To: cookinginthedark@acbradio.org
Cc: Courtney F. Smith
Subject: [CnD] Christmas Baking

Hi,
Is anyone working on any Christmas baking or candy making? If so, what are your 
go to recipes? Are you trying something new this year?

My go to recipe this year is the Ritz crackers with peanut butter dipped in 
white almond bark. Love these & the memories they bring back while I'm enjoying 
them.

I am trying three new to me recipes this year. A new easy fudge recipe, 
peanutbutter chex mix (similar to what Marylin shared a few days ago) & hello 
dolly bars.

i look forward to hearing what you all are making.

Merry Christmas!

Courtney
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Re: [CnD] Christmas Baking

[Lori Castner via Cookinginthedark]

When I was learning how to bake yeast bread, my teacher told me to test the 
milk by touching my wrist with a bit of the warm milk. The milk should not feel 
hot, just warm.

Lori C.


-Original Message-
From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, December 20, 2017 7:45 PM
To: cookinginthedark@acbradio.org
Cc: Kathy Brandt
Subject: Re: [CnD] Christmas Baking

The liquid has to be warm, not hot. They East will be killed if liquid is too 
hot.

> On Dec 20, 2017, at 10:26 PM, Wendy via Cookinginthedark 
>  wrote:
> 
> What temperature does the milk need to be for the yeast?
> Wendy
> 
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Re: [CnD] Christmas baking; bread

[Lori Castner via Cookinginthedark]

Yeast Rolls (Refrigerator)

This is the recipe that my Home Ec. teacher in Junior High gave each student to 
use for making rolls. I bake rolls for Thanksgiving using this recipe. In fact, 
this is the only recipe I use for dinner rolls. You can skip the step for 
refrigerating the dough if you wish to bake rolls immediately.

1 Pkg. dry yeast
1/4 cup lukewarm water
1/4 cup shortening or butter
1 cup warm milk
1/2 Tsp. salt
1/2 cup sugar
1 egg
about 4 cups sifted flour

Sift flour. Soften yeast in warm water. Add shortening to milk. Beat egg and 
add sugar, cool milk mixture, and yeast water mixture. Stir in salt and enough 
flour to make a stiff enough dough to knead. Knead dough about 10 minutes until 
silky and pliable. 
Set in greased bowl turning dough to grease top. Let dough rise until double in 
size. Punch dough down and place in refrigerator. (Dough will keep about a 
week). Remove from refrigerator and shape. Let rise. Bake in 400 degree oven 
for 10 to 12 minutes.

Lori C.

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, December 21, 2017 6:03 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Christmas baking; bread

What I want is a recipe for yeast rolls that is easy but makes them turn out 
fluffy and soft!  So if anyone has that, maybe they could post it?

Thanks,

Deb B.

-Original Message-
From: Jeanne Fike via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, December 21, 2017 4:44 AM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike
Subject: [CnD] Christmas baking; bread

Hi,

Can someone repost the message of (I think it is bread) that Christmas baking 
discussion has spawned? I deleted the original recipe.

Thanks. Merry Christmas to everyone.

Jeanne

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Re: [CnD] Christmas Baking

[Lori Castner via Cookinginthedark]

You know, I can't recall which we used when I made the rolls at school, but as 
an adult, I have always used butter.

Lori


-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, December 21, 2017 11:00 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Christmas Baking

Thanks for this tip.  I always was worried that it might not be warm enough.  
mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, December 21, 2017 1:14 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner
Subject: Re: [CnD] Christmas Baking

When I was learning how to bake yeast bread, my teacher told me to test the 
milk by touching my wrist with a bit of the warm milk. The milk should not feel 
hot, just warm.

Lori C.


-Original Message-
From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, December 20, 2017 7:45 PM
To: cookinginthedark@acbradio.org
Cc: Kathy Brandt
Subject: Re: [CnD] Christmas Baking

The liquid has to be warm, not hot. They East will be killed if liquid is too 
hot.

> On Dec 20, 2017, at 10:26 PM, Wendy via Cookinginthedark 
>  wrote:
> 
> What temperature does the milk need to be for the yeast?
> Wendy
> 
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
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Re: [CnD] Cooking in the dark on the 2nd generation victor stream

[Lori Castner via Cookinginthedark]

I was recently able to subscribe to "Cooking in the dark" as a podcast on my 
Victor.
I went to the search feature for podcasts and typed in cookinginthedark with no 
spaces. And I was able to subscribe.
I had tried many times before to get the podcast on the Victor, but finally 
this search worked.
You can also get the podcast on the Echo by saying, wake word "Play cooking in 
the dark on Tune-in"."

Lori C.

-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, December 30, 2017 12:23 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: [CnD] Cooking in the dark on the 2nd generation victor stream

I never to this date, have been able to get it as podcast on my Victor Stream, 
putting in what Dale had said in the search on the stream. has things changed, 
or is there a different way to accdess it there?
Sandy 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, December 29, 2017 8:00 PM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton
Subject: Re: [CnD] How do I receive this radio program?

I have wondered about that too so if anyone can post how to access this 
program, I'd appreciate it, too.

-Original Message-
From: Velma Prescott via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, December 29, 2017 6:53 PM
To: cookinginthedark@acbradio.org
Cc: Velma Prescott
Subject: Re: [CnD] How do I receive this radio program?

Hi
Thank you for replying.i am interested in Cooking in the dark radio; is there 
such a  program?

-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, December 29, 2017 2:35 PM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton
Subject: Re: [CnD] How do I receive this radio program?

Which radio program, Velma?

-Original Message-
From: Velma via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, December 29, 2017 4:26 PM
To: Cookinginthedark@acbradio.org
Cc: Velma
Subject: [CnD] How do I receive this radio program?



Sent from my iPhone
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Re: [CnD] CROCK POT KIELBASA BITES

[Lori Castner via Cookinginthedark]

I just wanted to comment that the Sweet Baby Ray's original BBQ sauce is by far 
the best barbecue sauce I have ever tasted. Finding it in our local grocery 
store was a great discovery.
Lori C.


-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, December 30, 2017 10:59 AM
To: CND
Cc: Sugar Lopez
Subject: [CnD] CROCK POT KIELBASA BITES

I am making these as well for Newy year’s

CROCK POT KIELBASA BITES

Author: The Frugal Girls

Prep time:  5 mins

Cook time:  1 hour 30 mins

Total time:  1 hour 35 mins

Serves: 12



2 packages Hillshire Farm Beef Kielbasa {13 oz. each}

1 bottle Sweet Baby Ray’s Original BBQ Sauce {18 oz.}

1 packet dry Hidden Valley Ranch Seasoning Mix {1 oz.}

OR 3 tbsp. dry Homemade Buttermilk Ranch Dressing Mix



Slice Kielbasa links into round pieces, approx. ¼” thick

Place sliced Kielbasa pieces in Crock Pot

In small mixing bowl, combine Barbecue Sauce dry Buttermilk Ranch Dressing Mix, 
and stir well.

Pour sauce mixture over Kielbasa in Crock Pot.

Cook on HIGH for 1.5 hours, or LOW for 2.5 hours, or until hot.

Serve with toothpicks as a delicious appetizer or party treat!











'Those who contemplate the beauty of the earth find reserves of strength that 
will endure as long as life lasts.'



Please support me in my journey to another opportunity of life at:

 
https://www.gofundme.com/sugars-transplant-journey



Bless you, Sugar Lopez







"But they that wait upon the Lord shall renew their strength; They shall mount 
up with wings as eagles; They shall run, and not be weary; and They shall

walk, and not faint." [Isaiah 40:31]Bible



-Please support me in my journey to another opportunity of life at:

 
https://www.gofundme.com/sugars-transplant-journey



Bless you, Sugar Lopez



"Heaven is full of answers to prayers for which no one ever bothered to ask."



Please support me in my journey to another opportunity of life at:

 
https://www.gofundme.com/sugars-transplant-journey



Bless you, Sugar Lopez



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Re: [CnD] Easy Oven Stew

[Lori Castner via Cookinginthedark]

Do you think the amount o Hunts sauce is two ounces; doesn't seem like much!

Lori C.


-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, January 02, 2018 10:41 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington; cooking-frie...@groups.io
Subject: [CnD] Easy Oven Stew

Easy Oven Stew

2 pounds boneless beef (chuck or round) in 1 inch cubes

1/4 cup flour

2 teaspoons salt

1/4 teaspoon pepper

1/4 teaspoon paprika

2 tablespoons Wesson oil

4 small onions -- quartered

4 small carrots -- pared & cut into 1 i

4 small potatoes -- pared & cut into hal

1 cup sliced celery

1 cup water

2 ounces cans Hunt's tomato sauce with mushrooms

Combine flour, salt, pepper and paprika in paper bag. Drop in beef, a

portion at a time; shake until coated. Mix with Wesson oil in 3 quart

casserole.

Bake, uncovered, at 400 degrees for 30 minutes. Stir once. Add

vegetables, water, and Hunt's sauce; mix well. Cover; bake at 350 degrees

for 1 3/4 hours or until done. Yield: 6 servings.  Enjoy. 

 

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Re: [CnD] Toast in the toaster oven

[Lori Castner via Cookinginthedark]

I don't know how much I will help since toaster ovens are all different.
Our toaster oven has a lever you push down to make toast. I don't have to set 
the temperature but have a knob I can turn from light to dark. When the lever 
pops up a bell dings and the toast is done.
I toast bagels and cinnamon bread in the toaster oven.

Lori C.


-Original Message-
From: Cristóbal via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, January 20, 2018 9:25 AM
To: cookinginthedark@acbradio.org
Cc: Cristóbal
Subject: [CnD] Toast in the toaster oven

Hello list,

My toaster seems to be giving up the ghost. Toasting unevenly or not enough or 
outright carbonating the bread.

And because I’m cheap and don’t feel like buying another toaster, I thought I’d 
try out my toaster oven that I already have instead…

So, my question is, how does one toast bread/eggos in the toaster oven? I know 
each toaster oven can be different, but in general terms? I would assume you 
use the toast option on the dial and what? Put it to 400º?
Generally how long do you leave the bread in? Five, six or seven minutes?

I know I can experiment, but I thought I’d ask around to get a basic idea 
before maybe  unnecessarily going through God knows how many slices of bread or 
waffles.

Thanks,

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Re: [CnD] Sugar's Easy Banana Chocolate chip bread

[Lori Castner via Cookinginthedark]

Hi, Everyone,

I have made the following recipe for years.
I have often taken loaves to a bake sale, and they always sell out.
Like several on this list, I freeze over-ripe bananas so I always have some on 
hand.
I use nuts instead of chocolate chips.

Lori C.
Banana Bread
Makes 1 loaf.
3 ripe bananas
1/2 cup oil
1 cup sugar
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1/2 chopped nuts or chocolate chips, optional
To prepare oven pan:
Heat oven to 350 degrees. Grease 9-by-5-inch loaf
pan.
To make bread:
In large bowl, combine mashed bananas, oil, sugar and eggs.
Beat until smooth. In another bowl, sift together flour, baking soda and salt.
Mix flour mixture into banana mixture.
Stir in vanilla.
To bake bread:
Bake for 45 to 50 minutes or until skewer inserted in center comes out clean.

-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, January 23, 2018 4:18 PM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton
Subject: Re: [CnD] Sugar's Easy Banana Chocolate chip bread

I made banana bread today too, my grandkids love it (my son says my 
daughter-in-law especially does-kids are good to be blamed for stuff like 
that); I use butter instead of vegetable oil and use frozen bananas. When they 
get too ripe, I freeze them and then thaw them when I want to make bread. I've 
done this for years.
Sharon

-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, January 23, 2018 10:07 AM
To: CND
Cc: Sugar Lopez
Subject: [CnD] Sugar's Easy Banana Chocolate chip bread

Sugar's Easy Banana Chocolate chip bread

Just took this out of the oven, came out great!

I used self-rising flour and 1 tea spoon of cinnamon

I also added half a cup of walnuts, choped

*   3 ripe bananas, smashed
*   1/3 cup vegetable oil
*   1/2 cup sugar
*   1 egg
*   
1 tsp vanilla
*   1 & 1/2 cups all purpose flour
*   
1 tsp baking soda
*   dash of salt
*   
1/2 cup mini chocolate chips

Directions:

1.  Preheat the oven to 350 degrees F and lightly spray a loaf pan with 
non-stick cooking spray.
2.  Smash the bananas in a mixing bowl.
3.  Add in the vegetable oil, stir with a spatula.
4.  Mix in the sugar, egg, and vanilla. Stir to combine with a spatula.
5.  Add in the flour, baking soda and salt, stir together with a spatula.
6.  Lastly, mix in the chocolate chips.
7.  Pour batter into the loaf pan and bake for 50-55 minutes or until a 
toothpick comes out clean.
8.  Allow the bread to cool in the pan before slicing.







'Those who contemplate the beauty of the earth find reserves of strength that 
will endure as long as life lasts.:

  
https://www.youtube.com/watch?v=nyLrl0SWe7s



Please support me in my journey to another opportunity of life at:

  
https://www.gofundme.com/sugars-transplant-journey



Bless you, Sugar Lopez













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[CnD] Cooking with Leeks

[Lori Castner via Cookinginthedark]

Hello, I bought several leeks for a soup recipe, but am not sure how to
prepare them.

The recipe says to discard the green parts. How can I tell which parts are
green?

Any help would be appreciated.

 

Lori C.

 

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Re: [CnD] Cooking with Leeks

[Lori Castner via Cookinginthedark]

Thanks.
I did what you suggested.
I sauted the leeks and put them in soup.
It turned out well.

Lori


-Original Message-
From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, February 13, 2018 5:36 AM
To: cookinginthedark@acbradio.org
Cc: gail johnson
Subject: Re: [CnD] Cooking with Leeks

The part most people cut off is the thick end toward the bottom.
I am weird. I take all of it cut the plyable top part into maybe one inch 
slices and mince the parts on the bottom.
All cook fine.
They take to any variety of seasoning.

At least this is my opinion.
Sometimes when you buy them there is dirt between. Set your bunch of leeks in 
the sink with enough cold water to generously cover.
Rub your fingers through them.
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[CnD] Needed Cherry Pie Recipe

[Lori Castner via Cookinginthedark]

Hello,

 

I have a good friend who has asked me to bake a cherry pie for her birthday.

I have never baked a cherry pie before. I have looked at lots of recipes but
am not sure whether canned cherries or frozen cherries work best. I do not
want to use canned prepared filling.

Can anyone recommend a tried and true recipe and suggest whether canned or
frozen cherries work best?

I do a lot of baking but I am at a loss here.

Thanks for any suggestions.

 

Lori C.

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Re: [CnD] OT: safely unclogging kitchen sink drain

[Lori Castner via Cookinginthedark]

I use the same method.

Lori C.


-Original Message-
From: Christina via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, February 22, 2018 2:42 AM
To: cookinginthedark@acbradio.org
Cc: Christina
Subject: Re: [CnD] OT: safely unclogging kitchen sink drain

I find pouring half a box of bacon soda followed by a cup of white vinegar, 
letting sit for a couple of minutes then allowing the hot water to run until 
all has evaporated works great for me.
Of course the opposite sink has drain plugged in until finished cleaning the 
clogged sink before using other half of the box of bacon soda to clean the 
second drain The bacon soda I use is what I had sitting in my refrigerator.
I believe they suggest replacing a new box once a month with I probably do 
every two months.
So, when new box of bacon soda goes in refrigerator old box gets poured down 
drains as a routine.
HTH
Christina

-Original Message-
From: Lisa P. Geibel via Cookinginthedark [mailto:cookinginthedark@acbradioorg]
Sent: February-22-18 4:46 AM
To: Cooking in the Dark
Cc: Lisa P. Geibel
Subject: [CnD] OT: safely unclogging kitchen sink drain

Hi,

I'm sorry for this slightly off topic post, but we all do need a working 
kitchen sink drain for cooking to clean the vegetables, meat, wash dishes or 
constantly wash our hands when cooking and other things. Ours is draining very 
slowly and I know there are products that you can buy to help with this, but I 
hear they're really not safe to use. I can't believe there's not at least one 
that a blind person can safely and independently use, so I'm asking you guys? I 
had heard that they had some Draino sticks or something like that and thought 
that might work, but I don't know the name of them and neither did the person 
that told me about them. If anyone has any experience with this sort of thing, 
please give me some tips as I really don't want to call a plumber out till I 
absolutely have to. If I buy drinking alcohol and pour it down the drain, it 
helps, which I didn't do, but there was some old bottles around here that I did 
pour as neither my husband nor I drink alcohol.
Again, sorry for the slightly off topic post, but I'd really appreciate any and 
all help anyone could give? Thank you.

--
May YHWH bless you all
E-Mail:
lisapgeibel...@gmail.com

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Re: [CnD] Snickerdoodle bread tip needed

[Lori Castner via Cookinginthedark]

By any chance, do you have nonstick aluminum foil?
If so I would line the pan with that and still butter and pam the foil.
Even lining the pan with regular aluminum foil and buttering and pamming that 
might help because you could hopefully peel off the foil without breaking up 
the bread. I have made scones with cinnamon chips, and they have never stuck to 
the pan.

Lori C.

-Original Message-
From: sharon howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, February 24, 2018 11:38 AM
To: cookinginthedark@acbradio.org
Cc: sharon howerton
Subject: [CnD] Snickerdoodle bread tip needed

I am hoping that I can get some ideas. I love this bread as did my 
daughter-in-law and grandkids. Even my son who is not a sweet eater ate some. 
The first time I made it, the bread stuck; the one I made last night stuck so 
badly that the loaves ended up falling apart. I put Pam and butter in my lmetal 
oaf pans. 
 I have made these kinds of breads for years with no problems. The difference, 
I think, is the cinnamon chips. A friend with whom I shopped today told me 
about Pam for baking which I bought. She said it is cooking spray with flour in 
it. I am happy to try it but not sure even this would be successful.
Any ideas would be appreciated.
Sharon
Sent from my iPhone
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Re: [CnD] Snickerdoodle bread tip needed

[Lori Castner via Cookinginthedark]

I'll be very curious to find out what you learn about this.

Lori


-Original Message-
From: sharon howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, February 25, 2018 5:04 AM
To: cookinginthedark@acbradio.org
Cc: sharon howerton
Subject: Re: [CnD] Snickerdoodle bread tip needed

This is a follow-up to yesterday’s message. I tried the bread again with the 
Pam baking spray and without the cinnamon chips. The bread stuck badly again. I 
am going to contact a friend whom I consider an expert baker to get her input. 
I was thinking about lining the pan with parchment paper but didn’t. I’m not 
going to try it again until get something from Nancy. Maybe it is my pans. Any 
thoughts would be appreciated.

Sharon

Sent from my iPhone

> On Feb 24, 2018, at 1:38 PM, sharon howerton via Cookinginthedark 
>  wrote:
>
> I am hoping that I can get some ideas. I love this bread as did my 
> daughter-in-law and grandkids. Even my son who is not a sweet eater ate some. 
> The first time I made it, the bread stuck; the one I made last night stuck so 
> badly that the loaves ended up falling apart. I put Pam and butter in my 
> lmetal oaf pans.
> I have made these kinds of breads for years with no problems. The difference, 
> I think, is the cinnamon chips. A friend with whom I shopped today told me 
> about Pam for baking which I bought. She said it is cooking spray with flour 
> in it. I am happy to try it but not sure even this would be successful.
> Any ideas would be appreciated.
> Sharon
> Sent from my iPhone
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Re: [CnD] Pork and Sauerkraut

[Lori Castner via Cookinginthedark]

I made this dish several weeks ago, and it was delicious.

Lori C.


-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, March 02, 2018 1:37 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] Pork and Sauerkraut

Pork and Sauerkraut

 

Traditionally served as the first meal on New Year's Day to bring good luck for 
the year.

 

1 (4- to 5-pound) lean pork roast

2 large cans or a fresh pack of sauerkraut

1/2 cup applesauce

1/4 cup brown sugar

 

Place the pork roast in a Dutch oven or a large, deep, heavy skillet. Add about 
1 cup water plus a small amount of salt and pepper. Cover and cook over

low heat for about 2 hours.

 

Add the sauerkraut, applesauce and brown sugar. Cover and simmer for about 1 to 
1 1/2 hours longer or until the roast is tender and falling apart.

 

This can also be roasted in the oven, in a covered roasting pan. Set the oven 
at 350 degrees F for about 2 hours, then lower temperature to around
300

degrees F after adding the sauerkraut. Roast for an additional 1 1/2 hours.

 

To cook in a crock pot, add everything at once and cook for about 6 or 7 hours 
on LOW.

 

Serve Pork and Sauerkraut with a large bowl of mashed potatoes.  Enjoy.
Marilyn.

 

 

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