[CnD] 3 INGREDIENT BROWNIES
3 INGREDIENT BROWNIES 1 box graham cracker crumbs 2 cans Eagle brand sweetened condensed milk 1 lg. bag Nestle's chocolate chips Mix all ingredients together. Blend well (mixture will be hard to stir). Pour into 13 x 9 inch greased pan. Bake at 350 degrees for 30 minutes. Cut into squares before completely cool. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Three Ingredient Peanut Butter Cookies
Three Ingredient Peanut Butter Cookies 4 cups Wheaties /or Rice Crispies 12 ouncesSemi-Sweet Chocolate Chips 4 HEAPING tablespoons Peanut Butter Melt chocolate and peanut butter in double boiler until chocolate is melted. Stir to combine. Fold in cereal. Place glops of cookie mixture onto wax paper coated cookie sheets and place in freezer until chocolate is hard and dry. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Bacardi Rum Cake
Bacardi Rum Cake 1 c chopped walnuts 1 (18 oz) pkg yellow cake mix 1 (3 oz) pkg banana instant pudding mix 1/2 c dark rum 4 eggs 1/2 c milk 1/2 c vegetable oil 1/3 c butter 1/3 c light rum 3/4 c sugar 2 T. water Preparation: Preheat oven to 325 degrees F. Butter a 10 bundt pan with UNSALTED butter (if you use salted the cake will stick). Sprinkle nuts into pan and set asidse. In large bowl, combine cake mix, pudding mix, rum, eggs, milk, and oil and beat until combined. Then beat at medium speed for 2 minutes, scraping sides of bowl occasionally. Pour batter over nuts in prepared bundt pan. Bake at 325 degrees F for 55-65 minutes, until cake starts to pull away from sides of pan. While cake is in the oven in the last 15 minutes, make the syrup. Combine butter, 1/3 cup light rum, sugar, and water in a large saucepan. Bring to a boil and boil slowly for 2 minutes. Be careful, because the rum can cause the mixture to ignite. DO NOT spill any of the glaze on the stovetop. Remove cake from oven and use a long wooden skewer to poke holes in the cake. Slowly and evenly spoon 3/4 of the hot syrup over the cake. When the syrup has been added, let the cake stand on the wire rack for 30 minutes, then loosen edges with a long thin spatula Turn cake out onto serving plate. If necessary, reheat remaining glaze carefully over very low heat and brush over top and sides of cake. Cool completely, then serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Jamaican Rum Cake
Jamaican Rum Cake 1/2 C. chopped pecans 1 (18.25 oz.) box yellow cake mix 1 small box instant vanilla pudding 4 eggs 1/2 C. vegetable oil 1/2 C. water 1/2 C. dark rum Glaze: 1 stick (1/2 C.) butter 1 C. sugar 1/4 C. water 1/4 C. rum Preheat oven to 325°F. Spray a bundt or tube pan with nonstick cooking spray. Sprinkle pecans around bottom of pan. Place cake mix, pudding, eggs, oil, water and rum in a large bowl. Beat with an electric mixer for 2 minutes. Pour in prepared pan and bake for 1 hour. While cake is baking, prepare glaze. Combine all glaze ingredients except rum in a saucepan and bring to a boil for 1 minute. Remove from the heat and add the rum. When the cake is done, remove from the oven and pierce thoroughly with a toothpick. Immediately pour glaze over the top. Cool completely before removing the cake from the pan. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Mom's Best Rum Cake
Mom's Best Rum Cake Makes 14 servings. Cake: 1 package (18.25 ounces) yellow cake mix 1 package (3.5 ounce) instant vanilla pudding mix 4 eggs 1/2 cup water 1/2 cup vegetable oil 1/2 cup rum 1/2 cup chopped pecans Glaze: 3 tablespoons butter 1/4 cup water 1 cup sugar 1/2 cup rum To prepare oven, baking pan: Preheat oven to 325 degrees. Grease and flour 10-inch tube pan or bundt pan. To make cake batter: In bowl, combine cake mix and pudding mix. In another bowl, beat eggs, water, oil and rum until frothy. Add cake and pudding mixture. Beat until well mixed. Spread pecans evenly over bottom of prepared pan. Pour batter over pecans. To bake cake: Bake for 60 minutes or until toothpick comes out dry when inserted in center. To make glaze: During last 20 minutes of baking time, combine butter, water and sugar in sauce-pan. Bring to a boil over high heat. Reduce heat to medium. Boil rapidly, stirring frequently, until very thick and syrupy and glaze has been reduced. Remove from heat. Add rum. To glaze cake: Cool cake on rack for 5 minutes. Remove cake from pan. Place cake, right side up, on serving dish. While cake is still hot, use toothpick to poke holes all over top of cake. Immediately spoon glaze over top of cake. Let sit at room temperature for 1 day. Then refrigerate. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Sugar Cookies
Sugar Cookies 1/2 cup margarine 1 cup sugar 2 teaspoons cream of tarter 1 egg 1 teaspoon lemon flavoring 1/2 cup milk 1 teaspoon baking soda dissolved in milk 3 1/2 cups all purpose flour sifted Sift dry ingredients together. Cream shortening, add sugar, add egg and mix until light and fluffy. Add dry ingredients alternately with milk to sugar mixture. Bake 10 minutes at 400 degrees. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Betty Crocker No-Roll Sugar Cookies
Betty Crocker No-Roll Sugar Cookies Prep Time:50 min Start to Finish:3 hr 5 min Makes:About 3 1/2 dozen cookies 1 cup granulated sugar 1 cup powdered sugar 1 cup butter or margarine, softened 3/4 cup vegetable oil 2 tablespoons milk 1 tablespoon vanilla 2 eggs 4 1/4 cups Gold Medal® all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1/2 teaspoon salt 1/4 cup granulated sugar 1. In large bowl, beat 1 cup granulated sugar, the powdered sugar, butter, oil, milk, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except 1/4 cup granulated sugar. Cover; refrigerate about 2 hours or until firm. 2. Heat oven to 350°F. Place 1/4 cup granulated sugar in small bowl. Shape dough into 1 1/2-inch balls. Roll balls in sugar. On ungreased cookie sheet, place balls about 3 inches apart. Flatten to 1/4-inch thickness with bottom of glass.. Sprinkle cookies with a little additional sugar. 3. Bake 13 to 15 minutes or until set and edges just begin to brown. Immediately remove from cookie sheet to cooling rack. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Norwegian Sugar Cookies
Norwegian Sugar Cookies 1 cup sugar 1 cup butter or margarine 2 eggs 3 Tablespoons milk 2 teaspoons vanilla 3 cups flour 1 teaspoon baking soda 2 teaspoon cream of tarter Cream sugar and butter. Beat in eggs. Add milk and vanilla. Mix dry ingredients and stir (may need to add 1/4 cup of flour). Chill 1 hour. Roll thin and sprinkle sugar or roll into balls with a glass dipped in sugar press down. Bake at 350 degrees for 8 to 10 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Banana Pudding Sugar Cookies
Banana Pudding Sugar Cookies 2/3 cup shortening 2/3 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/2 teaspoon salt 1 small box instant banana pudding 2 1/2 cups all-purpose flour, divided Cream the shortening and the sugar together until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla extract, baking powder and salt. Add the DRY instant banana pudding powder. Mix in 2 cups of the flour; add the remaining 1/2 cup only if needed. Cover dough and chill for at least 2 hours or overnight. Preheat oven to 375 degrees F. Grease baking sheets. Shape dough into walnut size balls and place 2 inches apart on the prepared baking sheet. Flatten balls and bake for about 8 minutes or until light golden brown. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Microwavable EAGLE BRAND CHOCOLATE FUDGE
Microwavable EAGLE BRAND CHOCOLATE FUDGE Ingrediants: 12 oz. semi-sweet chocolate chips 1 can Eagle Brand milk 2 heaping tbsp. peanut butter Directions: Place chocolate chips and milk in microwave safe bowl. Cook on high for 5 minutes. Remove from microwave, stir in 2 heaping tablespoons of peanut butter. Spread in pan. Cool and cut. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] EASY MICROWAVE FUDGE
EASY MICROWAVE FUDGE 1 (12 oz.) pkg. milk chocolate chips 1 (12 oz.) pkg. butterscotch chips 1 can Eagle Brand milk 1 tsp. vanilla 1 c. walnuts or pecans 8x8x2 inch pan lined with foil Spray large microwave bowl with Pam. Add both packages of chips and Eagle Brand milk. Heat in microwave for 2-2 1/2 minutes. Stir melted chips together plus 1 teaspoon vanilla. After smooth add nuts. Then pour this mixture into foil lined 8 x 8 x 2 inch pan. Cool in refrigerator for 1 hour. Cut into small pieces for serving. Keep well covered so the fudge will not dry out. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Microwave Fast Fudge
Microwave Fast Fudge 1 stick butter 3 cups chocolate chips 1 14-ounce can sweetened condensed milk Cook ingredients in a microwave for five minutes total, stirring mixture every two minutes. Pour in an 8-inch square pan and refrigerate. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Easy Peanut Butter Fudge
Easy Peanut Butter Fudge This is the easiest, fastest and most delicious fudge. Ingredients and Directions Put one 12 ounce bag of Reese's peanut butter chips in a glass bowl, spread them out so that they are not all in the middle of the bowl and they will melt easier. Cook in microwave for 1 and 1/2 minutes. Take out and stir, then stir in one can vanilla frosting (NOT WHIPPED), stir real well and put back in microwave and cook for 1 and 1/2 minutes. Take out, add 1 teaspoon vanilla and pinch of salt, and stir. Put in a 8x8 inch or 9x9 inch buttered pan. Cool in refrigerator for 20 minutes, cut and eat. More variations of Fudge You may add 1/2 - 1 cup of chopped nuts to any of the variations list of 8 items . Chocolate chips/chocolate frosting (this is for the die-hard chocolate-lovers) Peanut Butter chips/chocolate frosting (tastes like Reese's Peanut Butter Cup . Chocolate chips/vanilla frosting (not as chocolately) . Mint chocolate chips/chocolate frosting (tastes like Andes mint) . Cherry chips/chocolate frosting (tastes like a chocolate covered cherry) . Vanilla chips/any flavor frosting . Milk chocolate chips/coconut . pecan frosting ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Red Velvet Cake with White Truffle Frosting
Red Velvet Cake with White Truffle Frosting Need a special dessert? Layers of chocolate bliss frosted with indulgent yet easy truffle frosting take the cake! Prep Time:20 min Start to Finish:2 hr Makes:12 servings Cake 1 box Betty Crocker® SuperMoist® German chocolate cake mix 1 1/4 cup water 1/2 cup vegetable oil 3 eggs 1 bottle (1 oz) red food color 1 tablespoon baking cocoa Frosting 1 1/2 cups white vanilla baking chips 2 1/4 cups Betty Crocker® Rich Creamy vanilla frosting (from two 1-lb containers) 1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans. 2. Bake and cool as directed on box for 8-inch rounds. Slice each cake layer in half horizontally to make a total of 4 layers. 3. In medium microwavable bowl, microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth; cool 5 minutes. Stir in frosting until well blended. Place 1 cake layer, cut side up, on serving plate; spread with 1 cup of the frosting. Repeat with second and third cake layers. Top with remaining cake layer, cut side down; frost with remaining frosting. How To Splitting cake layers is easy. Insert toothpicks around side of cake layer to mark middle point. Using toothpicks as a guide, cut through the layer with a long, thin, sharp knife, or pull a piece of heavy sewing thread horizontally, back and forth, through the layer. Variation For a double-chocolate cake, use semisweet chocolate chips instead of the white chips and Betty Crocker® Rich Creamy chocolate frosting instead of the vanilla frosting. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] RED VELVET CAKE
RED VELVET CAKE 2 oz. red food coloring 1/2 c. shortening 2 eggs 2 1/4 c. flour 1 tsp. baking soda 1 tsp. vanilla 3 tbsp. Nestle Quik powder 1 1/2 c. sugar 1 c. buttermilk (or 1 tsp. vinegar 1 c. regular milk) 1/4 tsp. salt 1 tbsp. vinegar Method 1. Combine food coloring and Nestle Quik powder; let stand. 2. Mix shortening, sugar, eggs and food coloring paste. 3. Beat buttermilk; add to sugar mixture. 4. Add flour, salt and vanilla; beat well. 5. Mix in by hand the soda and vinegar. 6. Pour into 2 (8) greased and floured pans. 7. Bake 30 to 35 minutes in a 375 degree oven. 8. Cool. 9. Frost with Red Velvet Cake Icing. RED VELVET CAKE ICING: 1 stick butter 1/2 c. shortening 1 c. sugar 3 tbsp. flour 1/2 c. milk 1 tsp. vanilla Method 1. Mix butter, shortening and sugar. 2. Add flour, 1 tablespoon at a time. 3. Then add milk that has come to room temperature and vanilla. 4. Beat until smooth. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CREAMED CORN CASSEROLE
CREAMED CORN CASSEROLE 1 can whole kernel corn, drained 1 can creamed corn 1 c. sour cream 1 c. shredded cheddar cheese 2 eggs 1/4 c. melted butter 1 pkg. corn muffin mix (save some for topping) Combine all above in a greased casserole. Bake at 350 degrees for 30 minutes. I put all of the cornbread mix in with everything else. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Orange GingerPork Chops
Orange GingerPork Chops 1/4 cup all-purpose flour 2 teaspoons ground ginger salt to taste 1/2 teaspoon ground black pepper 4 tablespoons olive oil 4 thick cut pork chops 1 onion, halved and thinly sliced 1 tablespoon brandy 1 1/2 cups orange juice 1. Preheat the oven to 350 degrees . 2. Place the flour, ginger, salt and pepper into a paper or plastic bag. Put the chops in the bag, and shake to coat. Heat oil in a frying pan over medium-high heat. Brown pork chops in the hot oil on both sides. Transfer the chops to a casserole dish. 3. Place the onion in the hot frying pan, and cook until limp. Pour the brandy into the pan, and stir to incorporate any bits of food that may be stuck to the pan. Pour the onion and juices over the pork chops in the dish. Pour the orange juice into the casserole as well. 4. Cover and bake for 45 minutes, or until chops are no longer pink. Serve with the orange sauce from the dish. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OrientalPork Chops
OrientalPork Chops 4 Servings 3 tablespoons soy sauce 3 tablespoons honey 1 tablespoon lemon juice 1 tablespoon olive or vegetable oil 3 cloves garlic, minced 1/2 teaspoon ground ginger 4 boneless pork chops, (1/2 to 3/4-inch thick) In a large resealable plastic bag or shallow glass container, combine the first six ingredients. Add pork and turn to coat. Seal or cover; refrigerate for 4 to 8 hours. Grill, uncovered, over medium heat for 10 to 12 minutes or until juices run clear, turning once. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Saucy Baked Chops
Saucy Baked Chops Prep Time: 5 min Total Time: 50 min Makes: 4 servings, one chop each 4bone-in center-cut pork chops (1 lb.) 1/2 cupKRAFT Original Barbecue Sauce 2 Tbsp. orange marmalade 1 tsp.ground ginger 1 tsp. garlic powder PREHEAT oven to 400ºF. Place chops in 8-inch square baking dish. COMBINE sauce, marmalade, ginger and garlic powder; spoon evenly over chops. BAKE 45 min. or until chops are cooked through (160ºF). ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Better Than Pumpkin Pie
Better Than Pumpkin Pie 1 28 oz can Pumpkin 1 14 oz Evaporated milk 3/4 c Sugar 3 lg Eggs 1 ts Cinnamon or Pumpkin Pie Spice 1 Spice cake mix - 2 layer 1/2 c Melted margarine 1/2 c Chopped nuts (optional) Mix first 5 ingredients together, blend well. Pour into greased 9 x 13 inch baking dish. Sprinkle dry cake mix over pumpkin mixture.rizzle with margarine. Sprinkle chopped nuts on top. Bake 1 hour at 350 or until knife inserted in center comes out clean. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] PUMPKIN CREAM PIE
PUMPKIN CREAM PIE 2 c. cold milk 2 (4 serving size) pkgs. vanilla instant pudding mix 1 c. canned pumpkin 1 tsp. pumpkin pie spice 1 c. thawed, whipped topping 1 baked 9 pie shell. Combine milk, pie filling mix, pumpkin, spice and whipped topping in a deep narrow bowl. Best at lowest speed on electric mixer for 1 minute. Pour into pie shell. Chill until set, at least 3 hours. Garnish with additional whipped topping and pecans, if desired. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pumpkin pie
Pumpkin pie 3/4 c sugar 1 tsp ground cinnamon 1/2 tsp salt 1/2 tsp ground ginger 1/4 tsp ground cloves two large eggs 1 15-oz. can pumpkin 1 12-oz. can evaporated milk 1 unbaked, deep-dish 9-inch pie crust Mix together dry ingredients in a small bowl. Beat eggs in large mixing bowl. Stir in pumpkin and dry ingredients. Gradually stir in evaporated milk. Pour mixture in to pie crust. Bake for 15 minutes in preheated 425 degree oven. Reduce temperature to 350 and bake another 40-50 minutes or until a knife comes out clean. Cool two hours and serve or refrigerate. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pumpkin Pie (2)
Pumpkin Pie (2) 1 9 inch baked single-crust pie shell 1-3/4 cups pumpkin puree 1 cup packed brown sugar ¾ cup evaporated milk 2 eggs, beaten 1 tsp cinnamon ½ tsp nutmeg ¼ tsp ground ginger ¼ tsp salt. In bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, cinnamon, nutmeg, ginger and salt. Pour in to pie shell. Bake in bottom third of a 425 degree oven for 15 minutes. Reduce temperature to 350. Bake for 30 minutes longer or until knife inserted in the centre comes out clean. Let cool on rack. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] PUMPKIN CRISP
PUMPKIN CRISP 2 16 oz cans plain pumpkin 4 eggs, slightly beaten 3 cups evaporated milk 1 1/2 cups sugar 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp salt 1 (2-layer) yellow cake mix 1/2 cup butter melted 1 cup chopped pecans Combine all but last three ingredients. Pour into a 13 x 9 inch baking dish. Sprinkle dry cake mix evenly over the top of the pumpkin mixture. Sprinkle pecans on top of cake mixture. Drizzle melted butter over top. Bake 350°F for 1 hour and 20 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] PUMPKIN CRUNCH
PUMPKIN CRUNCH 1 lg. can pumpkin 1 lg. can evaporated milk 1 c. sugar 1/2 tsp. cinnamon 3 eggs, beaten Mix well and pour into a 9 x 12 inch pan lined with wax paper. Spread 1 box yellow cake mix on top. Press 1 cup chopped nuts over this. Melt 2 or 3 sticks butter and cool. Pour over nuts. Bake at 350 degrees for 1 hour. Cool well and add topping. TOPPING: 8 oz. cream cheese Mix with 1 cup Cool Whip. Spread on top of pumpkin crunch. Add chopped nuts, if desired. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pumpkin Cake
If you don't like cloves and you delete it, does it make much difference Mary Ann? - Original Message - From: Shannon Hannah shannonhanna...@gmail.com To: Cooking In The Dark cookinginthedark@acbradio.org Sent: Friday, September 14, 2012 4:08 PM Subject: [CnD] Pumpkin Cake I made this cake yesterday and it turned out great. I cut the recipe in have though and used a 8 inch square pan. For the icing I just used a butter frosting substituting lemon juice instead of vanilla. I also used ginger instead of the nutmeg. Very moist cake, will make this again. Shannon Pumpkin Cake 2 cups flour 2 cups sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 teaspoon salt 1/2 teaspoon cloves 1 cup oil 2 cups pumpkin 4eggs Frosting 2 cups powdered sugar 1/3 cup butter 3 ouncescream cheese 1 tablespoonmilk 1 teaspoon vanilla Preheat oven 350 degrees. Prepare 15 by 10 pan (large sheet) Blend all ingredients and mix at low speed for 2 minutes. Pour into pan and bake 25 to 30 minutes. Cool. Combine frosting and spread over cooled bars. Store in refrigerator. - - - - - - - - - - - - - - - - - - ___ 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: 2012.0.2221 / Virus Database: 2437/5268 - Release Date: 09/14/12 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] My Favorite Pumpkin Cake
My Favorite Pumpkin Cake .. Ingredients: 1 box yellow cake mix divided 11/2 sticks of margarine divided. 1 egg 1 can of Libby's pumpkin pie mix that has everything in it (not libby's solid pumpkin) 1 very small can of evaporated milk 2 tablespoons flour a small cool whip Directions: #1. Set aside 1 cup of cake mix #2 Add 1 stick of margarine melted and 1 egg to the remaining cake mix, mix with beaters and put it in a greased 13x9 pan #3. Mix the small can of evaporated milk with libby's pumpkin mix #4. Poor over the cake mix in the pan #5. Mix 2 tablespoons of flour into the 1 cup of cake mix that was set aside #6. soften 1/2 stick of margerine and mix into the cake mix/flour mixture #7. Sprinkle this on top of the pumpkin layer #8. Bake at 350 degrees for 1 hour #9. When cake is cool, top with cool whip #10.Refrigerate ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pumpkin Dump Cake
Pumpkin Dump Cake 1 29-oz. can pumpkin pie filling 4 eggs 1 12-oz. can evaporated milk 1-1/2 cups sugar 2 tsp. cinnamon 1 tsp. dry ginger 1/2 tsp. nutmeg 1 18.5- oz. package yellow cake mix 1 cup butter 1 cup nuts Preheat oven to 350. Beat together pumpkin, eggs, milk, sugar, ginger, and nutmeg. Pour into an ungreased 9/13 inch pan. In separate bowl, mix cake mix and nuts. Sprinkle over pumpkin mix. Pour melted butter on top. Bake for 1x hour. I would definitely grease the pan. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pumpkin Cake
Pumpkin Cake one box yellow cake mix one box vanilla pudding one can 15 ounce pumpkin quarter cup oil, cinimon cloves and ginger to taste. Mix everything together and put in greased bundt pan and bake at 350 for an hour. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] AUTUMN GOLD PUMPKIN CAKE
AUTUMN GOLD PUMPKIN CAKE CAKE: 1 pkg. Duncan Hines moist deluxe butter recipe golden cake mix 3 eggs 1 c. water 1 c. solid pack pumpkin 1 tsp. ground cinnamon 1/4 tsp. ground ginger 1/4 tsp. ground nutmeg 1 c. chopped walnuts FROSTING: 1 container (16 oz.) Duncan Hines vanilla cake frosting 1/2 tsp. ground cinnamon 1/4 c. coarsely chopped walnuts, for garnish Preheat oven to 375 degrees. Grease and flour 1 tube or bundt pan. For cake, combine cake mix, eggs, water, pumpkin, cinnamon, ginger and nutmeg in large bowl. Beat at medium speed with electric mixer for 4 MINUTES. Stir in 1 cup walnuts. Pour batter into pan. Bake at 375 degrees for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool following package direction. For frosting, combine vanilla frosting and cinnamon, stirring cinnamon into frosting container until blended. Frost cake. Garnish with 1/4 cup walnuts. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Simple Pumpkin Cake
Simple Pumpkin Cake 1 package yellow cake mix 1 small package instant vanilla pudding 1 15 oz can pumpkin 6 eggs beaten three-quarter cup oil three quarters cup orange juice Grease and flour a bunt pan Mix everything together and put in pan. bake at 350 for an hour or so. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] PUMPKIN PIE CAKE
PUMPKIN PIE CAKE 1 - 29 oz. can pumpkin puree 1 - 12 fluid oz. can evaporated milk 3 eggs 1 cup white sugar 1/2 tsp. salt 4 teaspoons pumpkin pie spice 1 - ( 18.25 oz.) package yellow cake mix 3/4 cup butter 1 cup chopped walnuts Preheat oven to 350°F (175 degrees C). Lightly grease one 9x13 inch pan (preferably metal). In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan. Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top. Bake for 55 to 60 minutes, or until done. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pumpkin Spice Cake
Pumpkin Spice Cake 1 (18.25 ounce) box spice cake mix 3 eggs 1/2 cup vegetable oil 1 (15 ounce) can pure pumpkin Heat oven to 350 degrees F. Grease a 13 x 9-inch baking pan. Mix all the ingredients. Pour into prepared baking pan. Bake for 35-40 minutes. Frost with cream cheese frosting, or leave plain and serve with whipped cream. Nuts and raisins may be added to the batter if desired. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Carrot Cake with Pineapple
Carrot Cake with Pineapple * 2 cups all-purpose flour * 2 cups granulated sugar * 1/2 teaspoon salt * 1 teaspoon baking soda * 2 teaspoons ground cinnamon * 1/2 teaspoon ground nutmeg * 3 eggs * 1 1/2 cups vegetable oil * 2 cups finely grated carrots (about 3 to 4 medium carrots) * 2 teaspoons vanilla extract * 1 can (8 ounces) well drained crushed pineapple * 1 cup shredded coconut * 1 cup chopped walnuts or pecans, divided In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple, coconut, and 1/2 cup of the walnuts. Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Place cake in pan on a rack to cool. Frost the cooled cake with cream cheese frosting and sprinkle with remaining chopped nuts, pressing into the frosting very lightly. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] No Egg Carrot Cake
No EggsCarrot Cake 2 c. finely grated carrots juice of 1 large orange 2 tsp. vanilla extract 1/4 c. light olive oil 1 c. honey, (melt in microwave 30 seconds) 1/2 c. crushed pineapple 1 1/2 c. all-purpose flour 1 c. whole-wheat pastry flour 2 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. ground allspice 3/4 c. walnuts, chopped Directions: * Preheat oven to 350 degrees. * Mix together the first 6 ingredients. * In a separate bowl, mix together remaining dry ingredients. * Add the dry ingredients into the wet ones, just until blended. * Bake in a 8-inch square pan for 50-60 minutes until done. (Insert the tip of a knife into the center of the cake and make sure it comes out clean.) * Remove cake from the oven and let cool slightly before turning out onto a cake plate. * Frost if desired. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] 14 Carrot Cake
14 Carrot Cake. 2 c. flour 2 tsp. baking powder 1 1/2 tsp. baking soda 1 1/2 tsp. salt 2 tsp. cinnamon 1 c. brown sugar 4 eggs 1 1/2 c. oil 1 c. white sugar 2 c. carrots, grated 1 (8 oz.) can crushed pineapple, drained 1 1/2 c. nuts, chopped 1 (3 1/2 oz.) can coconut (optional) ORANGE CREAM CHEESE FROSTING: 1/2 c. butter 1 (8 oz.) pkg. cream cheese 1 tsp. vanilla 1 lb. powdered sugar 1 tsp. orange juice (optional) 1 tsp. orange rind (optional) Combine flour, baking powder, baking soda and salt. Add remaining ingredients, including coconut, if desired. Grease and flour three 9 inch pans. Bake at 350 degrees for 35 to 40 minutes. Cool completely before frosting. To make frosting, cream butter, cream cheese, vanilla and powdered sugar together and spread on cake. VARIATION: Spread buttermilk glaze over hot cakes while still in pans. When cool add orange frosting. Carrot Bundt Cake 2 c. sugar 2 c. flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp. ground cloves 2 tsp. pumpkin pie spice 1 tsp. Nutmeg 1 tsp. Cinnamon 1 tsp. salt, optional 5 tbsp. orange juice 4 eggs 1 1/2 c. oil 3 c. raw grated carrots 1/2 c. nuts or raisins Mix together sugar, flour, baking soda, baking powder, ground cloves, pumpkin spice, nutmeg, cinnamon, salt and orange juice in large bowl. Add eggs to mixture one at a time followed by oil. Fold in carrots and nuts or raisins. Pour mixture into greased and floured Bundt pan. Bake at 325 degrees for 1 hour and 15 minutes. Top with White Cream Cheese Frosting (see below). WHITE CREAM CHEESE FROSTING 8 oz. cream cheese 4 tbsp. soft butter or margarine 3 c. powdered sugar 1 tsp. Vanilla Combine above ingredients to right consistency. Spread on cake Garnish with currents, raisins or just leave plain. Carrot Cake 1 cup all purpose flour 1 cup whole wheat flour 2 tea spoons baking powder 1 tea spoon baking soda 2 tea spoons cinamon 2 cups sugar 4 eggs 1 and a quarter cups vegetable oil 3 cups shredded carots In a large mixing bowl combine flours, sugar,cinamon, baking powder and baking soda -- mix well. In separate mixing bowl combine the oil and eggs and beat thoroughly. Slowly pore the oil and eggs mixture into the dry mixture, mixing well and taking care to dissolve any lumps. Mix well. Add the carots and mix well again. Pore into greased 9 cake pan and bake for about 50 minutes at 180 degrees c, or at about 375 degreesF. CARROT CAKE BLUE RIBBON Freeze now and frost later, or frost and refrigerate for several days. 2 tsp. baking soda 2 tsp. cinnamon 1/2 tsp. salt 3 eggs 3/4 c. vegetable oil 3/4 c. buttermilk 2 c. sugar 2 tsp. vanilla extract 1 (8 oz.) can crushed pineapple, drained 2 c. grated carrots 3 1/2 oz. shredded coconut 1 c. coarsely chopped walnuts (4 oz.) Buttermilk Glaze, see below Cream Cheese Frosting, see below BUTTERMILK GLAZE: 1 c. sugar 1/2 tsp. baking soda 1/2 c. buttermilk 1/4 lb. butter 1 tbsp. corn syrup 1 tsp. vanilla extract CREAM CHEESE FROSTING: 1/4 lb. butter, room temperature 1 (8 oz.) pkg. cream cheese, room temperature 1 tsp. vanilla extract 2 c. powdered sugar 1 tsp. orange juice 1 tsp. grated orange peel Preheat oven to 350 degrees (175C). Generously grease 13 x 9 inch baking dish or two 9-inch cake pans; set aside. Sift flour, baking soda, cinnamon and salt together; set aside. In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, pineapple, carrots, coconut and walnuts. Stir well. Pour into prepared baking dish or pans. Bake 55 minutes or until wooden pick inserted in center comes out clean. While cake is baking, prepare Buttermilk Glaze. Remove cake from oven and slowly pour glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired. Cool completely. May be frozen. Prepare Cream Cheese Frosting. Frost cake. Refrigerate until frosting is set. May be refrigerated several days. Serve chilled. Makes 20 to 24 servings. Buttermilk Glaze: In a small saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Cream Cheese Frosting: Cream butter and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice and orange peel. Mix until smooth.CARROT CAKE CALVIN'S 2 cups sugar 1 1/3 cups vegetable oil 4 eggs 2 cups cake flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon salt 3 cups grated carrots Grease and flour 9 x 13 pan. Preheat oven to 350 degrees. Mix together sugar, eggs and oil. Add flour, soda, cinnamon, salt, and carrots. Pour batter into prepared pan and bake for one hour. Cool cake at least one hour before icing. Enjoy. Carrot Cake Chantilly Cake 1 box French vanilla cake mix 1 small box vanilla instant pudding and pie filling mix 4 eggs 1 cup
[CnD] Carrot Cake
Carrot Cake 1 cup all purpose flour 1 cup whole wheat flour 2 tea spoons baking powder 1 tea spoon baking soda 2 tea spoons cinamon 2 cups sugar 4 eggs 1 and a quarter cups vegetable oil 3 cups shredded carots In a large mixing bowl combine flours, sugar,cinamon, baking powder and baking soda -- mix well. In separate mixing bowl combine the oil and eggs and beat thoroughly. Slowly pore the oil and eggs mixture into the dry mixture, mixing well and taking care to dissolve any lumps. Mix well. Add the carots and mix well again. Pore into greased 9 cake pan and bake for about 50 minutes at 375 degreesF. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Blue Ribbon Carrot Cake
BLUE RIBBON CARROT CAKE Freeze now and frost later, or frost and refrigerate for several days. 2 tsp. baking soda 2 tsp. cinnamon 1/2 tsp. salt 3 eggs 3/4 c. vegetable oil 3/4 c. buttermilk 2 c. sugar 2 tsp. vanilla extract 1 (8 oz.) can crushed pineapple, drained 2 c. grated carrots 3 1/2 oz. shredded coconut 1 c. coarsely chopped walnuts (4 oz.) Buttermilk Glaze, see below Cream Cheese Frosting, see below BUTTERMILK GLAZE: 1 c. sugar 1/2 tsp. baking soda 1/2 c. buttermilk 1/4 lb. butter 1 tbsp. corn syrup 1 tsp. vanilla extract CREAM CHEESE FROSTING: 1/4 lb. butter, room temperature 1 (8 oz.) pkg. cream cheese, room temperature 1 tsp. vanilla extract 2 c. powdered sugar 1 tsp. orange juice 1 tsp. grated orange peel Preheat oven to 350 degrees (175C). Generously grease 13 x 9 inch baking dish or two 9-inch cake pans; set aside. Sift flour, baking soda, cinnamon and salt together; set aside. In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, pineapple, carrots, coconut and walnuts. Stir well. Pour into prepared baking dish or pans. Bake 55 minutes or until wooden pick inserted in center comes out clean. While cake is baking, prepare Buttermilk Glaze. Remove cake from oven and slowly pour glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired. Cool completely. May be frozen. Prepare Cream Cheese Frosting. Frost cake. Refrigerate until frosting is set. May be refrigerated several days. Serve chilled. Makes 20 to 24 servings. Buttermilk Glaze: In a small saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Cream Cheese Frosting: Cream butter and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice and orange peel. Mix until smooth. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CALVIN'S CARROT CAKE
CALVIN'S CARROT CAKE2 cups sugar 1 1/3 cups vegetable oil 4 eggs 2 cups cake flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon salt 3 cups grated carrots Grease and flour 9 x 13 pan. Preheat oven to 350 degrees. Mix together sugar, eggs and oil. Add flour, soda, cinnamon, salt, and carrots. Pour batter into prepared pan and bake for one hour. Cool cake at least one hour before icing. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chantilly Carrot Cake
Chantilly Carrot Cake Cake 1 box French vanilla cake mix 1 small box vanilla instant pudding and pie filling mix 4 eggs 1 cup water 1/3 cup vegetable oil 2 cups grated fresh carrots Frosting 1 (15 1/2 ounce) can crushed pineapple, undrained 1 large box vanilla instant pudding and pie filling 1/2 cup chopped pecans 1 (12 ounce) container Cool Whip, thawed Pineapple tidbits, for garnish Mint leaves, for garnish Preheat oven to 350 degrees F. Grease and flour three 9-inch round cake pans. For cake, combine cake mix, small box of pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Fold carrots into batter. Divide evenly into pans. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 15 minutes. Invert onto cooling racks. Cool completely. For frosting, combine crushed pineapple, large box pudding mix and pecans in large bowl. Fold in Cool Whip. Place one cake layer on serving plate. Spread with one-fourth of frosting (about 1 1/2 cups). Repeat layering two more times. Frost sides with remaining frosting. Garnish with pineapple tidbits and mint leaves. Refrigerate until ready to serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CARROT CAKE WITH Vanilla Philly Frosting
CARROT CAKE WITH Vanilla Philly Frosting 1 (two-layer size) yellow cake mix 1 1/4 cups Miracle Whip Salad Dressing 4 eggs 1/4 cup cold water 2 teaspoons ground cinnamon 2 cups finely shredded carrots 1/2 cup chopped walnuts Vanilla Philly Frosting (recipe follows) In large bowl of electric mixer, combine cake mix, salad dressing, eggs, water and cinnamon, mixing at medium speed until well blended. Stir in carrots and walnuts. Pour into greased 13x9 inch baking pan. Bake 350 degrees F for 35 minutes or until wooden pick inserted in center comes out clean. Cool. Frost with Vanilla Philly Frosting. VANILLA PHILLY FROSTING 1 (3-oz.) pkg. Philadelphia Brand Cream Cheese, softened 1 tablespoon milk 1/2 teaspoon vanilla 3 cups sifted powdered sugar Combine cream cheese, milk and vanilla, mixing until well blended. Gradually add sugar, beating until light and fluffy. Makes 10 to 12 servings ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] lemon cake/cupcakes recipe? Lemonade Cupcakes
Lemonade Cupcakes 1 (6-ounce) can frozen lemonade concentrate, thawed 1 (18.25-ounce) package white cake mix 1 (8-ounce) carton sour cream 1 (3-ounce) package cream cheese, softened 3 large eggs 1 (12-ounce) can cream cheese frosting Garnishes: chewy candies, colored sugar, and candy sprinkles Remove 2 tablespoons lemonade concentrate from can, and reserve for another use. Combine remaining concentrate, cake mix, and next 3 ingredients in a mixing bowl. Beat at low speed with an electric mixer until moistened. Beat at high speed 3 minutes, stopping to scrape down sides. Spoon batter into 30 paper-lined muffin cups, filling each three-fourths full. Bake at 350F for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes. Remove cupcakes from pans; cool completely on wire rack. Spread evenly with frosting. Garnish, if desired. Makes 30 cupcakes. - Original Message - From: Alex Hall mehg...@gmail.com To: cookinginthedark cookinginthedark@acbradio.org Sent: Saturday, July 21, 2012 11:52 AM Subject: [CnD] lemon cake/cupcakes recipe? Hi all, For no apparent reason, I've been wanting a lemon cupcake or cake recently. Two questions: 1. Can anyone provide a good recipe for this that is *not* from a box? 2. What sort of icing/frosting/glaze/whatever would you recommend for this flavor? Plain? Vanilla? Orange? something else entirely? Thanks in advance for any answers. I won't be home for about a week so I can't make anything until then, but I'm looking forward to it when I do get home. Desserts have been few and far between here and, while that may be good for my health, I really want something good for my mouth when I get home. -- Have a great day, Alex (msg sent from GMail website) mehg...@gmail.com ___ 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: 2012.0.2196 / Virus Database: 2437/5145 - Release Date: 07/21/12 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Storing Shoo-Fly Pie
What is Shoo-Fly pie? - Original Message - From: Abby Vincent aevinc...@ca.rr.com To: cookinginthedark@acbradio.org Sent: Friday, July 13, 2012 10:00 PM Subject: Re: [CnD] Storing Shoo-Fly Pie My father grew up in Pennsylvania Dutch territory, so I know about this delicacy. I think it may be associated with other regions as well. My advice is to store it away from children, spouses, parents, and Labradors. Otherwise it'll be gone before you get to it. Abby -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Suzanne Erb Sent: Friday, July 13, 2012 4:12 PM To: cookinginthedark@acbradio.org Subject: [CnD] Storing Shoo-Fly Pie Hello, Yesterday, I became the sole owner and proprietor of delicious shoo-fly pie. In the car on the way back to the city, we got into a rather lively discussion as to how it should be stored: countertop, refrigerator, or freezer. So, where and how should it be stored for maximum freshness and flavor? Thanks in advance for your response. Have a great weekend. Suzanne ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark - No virus found in this message. Checked by AVG - www.avg.com Version: 2012.0.2179 / Virus Database: 2437/5130 - Release Date: 07/13/12 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] George And Lora's Strawberry Banana Dessert
I'm sorry Lora. Thoughts andprayers are with you. Mary Ann Robinson (formerly Rojek) - Original Message - From: Lora Leggett kc8...@comcast.net To: cookinginthedark@acbradio.org Sent: Thursday, June 28, 2012 7:33 PM Subject: [CnD] George And Lora's Strawberry Banana Dessert George And Lora's Strawberry Banana Dessert (Lora Leggett 2012.06.28) 1 serving pack Little Debbie Banana Twins, each cake cut into 3 pieces 8 to 10 strawberries, halved or sliced depending on size or preference 5 or so tablespoons of your favorite ice cream or Cool Whip, I used Haagen Dasce Dark Chocolate Mint Cut up the Little Debbie cakes and arrange them in the bottom of a bowl. Cover with sliced or halved strawberries. Cover that with ice cream or Cool Whip as desired. Allow to sit a few minutes for the flavor of the strawberries and ice cream to absorb into the Little Debbies. You can mix and match all the ingredients. I used what was around. I am sure Swiss Cake Rolls or other kinds of Little Debbies would work. George's vanilla ice cream was out and I just had a small ice cream container of my son's to use. It is expensive so I just used a few tablespoons to cover the strawberries. This is dedicated to the memory of George and is the first meal I have created since he passed away on June 16, 2012. ___ 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: 2012.0.2179 / Virus Database: 2437/5099 - Release Date: 06/28/12 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] If you own a Crock Pot
It isn't working for me either. Mary Ann - Original Message - From: Brittany Simpson autumnrain...@att.net To: cookinginthedark@acbradio.org Sent: Thursday, May 17, 2012 7:48 AM Subject: Re: [CnD] If you own a Crock Pot Alice, I really don't know what I'm doing wrong. Why will it work for you but not me? I mean even the copy that did work for you does not work for me. I hit enter or click on a recipe title and I get nothing, no file, no recipe, no instructions. It just sits there. What in the world do I need to be doing differently? I'm convinced now it's something wrong on my end. Thank you, Brittany - Original Message - From: ajackson...@att.net To: cookinginthedark@acbradio.org Sent: Thursday, May 17, 2012 6:48 AM Subject: [CnD] If you own a Crock Pot I got a copy that works, so am sending it on. Hopefully this will work for every one. Blessings, Alice This is a keeper! THIS WAS JUST TOO GOOD NOT TO SHARE WITH EVERYONE I KNOW THAT MAY OWN A CROCK POT OR TWOJUST CLICK ON THE ONE YOU WANT AND IT OPENS A FILE WITH THAT RECIPE!!! Crock Pot - Beef All Day Crock Pot Beef Beef and Broccoli Stir-Fry Beef and Pasta Casserole Beef Diablo Beef Fajitas Beef Ragout Over Rice Beef Tips Beer Braised Beef in Crock Pot Burritos Crock Pot Style California Tamale Pie Cattleman's Beef and Beans Cheeseburger Sandwiches Cheesy Meat Loaf Chili Beer Brisket of Beef Classic Swiss Steak Complete Crock Pot Dinner Corned Beef and Cabbage Country Swiss Steak Cowboy Casserole Cranberry Pork Roast Crock Pot Beef Burgundy Crock Pot Beef 'n Peppers Crock Pot Beef with Mushrooms Crock Pot Beef Roast Crock Pot Cabbage Rolls Crock Pot Corned Beef and Cabbage Crock Pot Creole Steak Strips Crock Pot Delight Crock Pot Easy Swiss Steak Crock Pot Enchiladas Crock Pot Fajitas Crock Pot Fajitas II Crock Pot Italian Beef Crock Pot Meatballs Crock Pot Rump Roast Crock Pot Sauerbraten Crock Pot Spaghetti Sauce Crock Pot Swiss Steak Crock Pot Taco Casserole Fiesta Tamale Pie Glazed Corned Beef Glazed Corned Beef #2 Harvest Dinner Harvest Pot Roast with Tomato-Wine Sauce Hot-and-Spicy Sloppy Joes Lean Crock Pot Beans Nina's Beef and Beans Pot Roast Dinner Old Time Beef Stew Pot Roast with Noodles Ranch Style Beef Reuben Casserole Roast Cooked with Coke Roast with Veggies Sage Pot Roast Salsa Swiss Steak Savory Pepper Steak Savory Stewed Beef Slow-Cooked Beef Stifado Slow Cooked Pepper Steak Slow Cooked Steak Rolls Slow Cooked Swiss Steak Supper Slow Cooker Italian Spaghetti Sauce Slow Cooker Lasagna Slow Cooker Swiss Steak Slowly Deviled Beef Smothered Steak Strips Spaghetti Sauce Italiano Spicy Wine Pot Roast Stuffed Cabbage Casserole Stuffed Pasta Shells Swiss Bliss Swiss Steak Teriyaki Steak Three Pepper Steak Three-Way Beef Yankee Pot Roast and Vegetables Crock Pot - Pork Casserole in the Cooker Chicken Lickin Good Crock Pot Pork Chops Chinese Style Country Ribs Country Pork with Mushrooms Cranberry Pork Roast Crockpot Apricot Pulled Pork for Sandwiches Crock Pot Festival Sausage Crock Pot Hawaiian Pork Crock Pot Pork Chops Supreme Crock Pot Sausage Potatoes Crock Pot Sausage and Egg Casserole Crocked Cherry Pork Chops Polish Kraut and Apples Pork Chop Delight Pork Chops and Mustard Sau ce Potatoes Pork Chops with Corn Stuffing Pork Stew with Vegetables Rosemary Potato Pork Chops Sauerkraut Supper Slow Cooking Pork Chops Soy-Glazed Spareribs Super Easy Pork Chops Sweet and Spicy Kielbasa or Polish Sausage Sweet 'n' Sour Ribs Sweet 'N' Sour Sausage Crock Pot - Fish Seafood Bayou Gumbo Bouillabaisse Cheese-Shrimp Chowder Cioppino (Fisherman's Stew) Crock Pot Bouillabaisse Crock Pot Citrus Fish Crock Pot Clam Chowder Crock Pot Clam Chowder #2 Crock Pot Crab Soup Crock Pot Fish Stew Crock Pot Manhattan Style Clam Chowder Crock Pot Shrimp Marinara Jambalaya Louisiana Gumbo Mediterranean Fish Soup No Clams Clam Chowder Oyster Bisque Seafood Naples Shrimp Creole for the Crock Pot Shrimp Creole Shrimp Curry Macaroni Salad Slow Cooker Seafood Chowder Sweet and Sour Shrimp Swiss Crab Casserole Tuna Casserole Tuna Noodle Casserole Crock Pot - Soup, Stew Chili Barley Soup Bean Soup for the Crock Pot Bean Soup Italiano Beef-Barley Stew Beef Chowder Beef Ragout Black Bean Chili with Beef Busy Day Stew Calico Ham and Bean Soup Chicken and Vegetable Chowder Chicken Vegetable Chowder Chili
[CnD] COCA-COLA BROWNIE CAKE
COCA-COLA BROWNIE CAKE 1 3/4 C. granulated sugar 2 1/2 C. sifted flour 1 stick butter or margarine 1/2 C. vegetable oil 1 tsp. baking soda 3 T. cocoa 2 eggs 1/2 C. buttermilk 1 tsp. vanilla extract 1/2 C. Coca-Cola Brownie Frosting 3 C. confectioners' sugar 1/4 C. butter or margarine 3 T. cocoa 1/3 C. Coca-Cola 1/2 tsp. vanilla extract 3/4 C. chopped pecans Combine all ingredients except vanilla extract and Coca-Cola. Blend at low speed of mixer, then beat 2 minutes at medium speed. Add vanilla extract, blending in well by hand. Add Coca-Cola and blend well by hand. Pour into greased tube pan. Bake at 350 degrees for 50 minutes. Cool and turn onto cake rack. While cake is still warm to touch, top with Brownie Frosting. Frosting: Combine sugar, butter, cocoa, Coca-Cola and vanilla in small bowl. Beat until smooth. Stir in chopped pecans. Spread on warm cake. (May need to return cake to oven to warm after turning out on rack.) ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Raspberry Trifle
Raspberry Trifle Prep Time:15 min Start to Finish:4 hr 15 min Makes:16 servings 1 box Betty Crocker® white angel food cake mix 1 1/4 cups cold water 2 cups boiling water 1 box (8-serving size) sugar-free raspberry-flavored gelatin 2 packages (10 oz each) frozen sweetened raspberries, thawed 3 containers (6 oz each) Yoplait® Original red raspberry yogurt 1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F. 2. In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow. 3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. 4. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces. 5. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set. 6. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chocolate Trifle
Chocolate Trifle Ingredients: 1 chocolate cake mix 1 box instant chocolate pudding 1 8 oz container of Cool Whip 4 toffee bars (I use Hershey's sweet escape) Directions: Bake the cake mix as directed. Cool completely, and then cut up the whole cake into small bite-size pieces. Make instant pudding and refrigerate. (Do not use sugar-free mix or it will be too thin.) Take the candy and put it in a zippered baggie and crush into small crumbs. Take a glass bowl and alternately place half the cake pieces, followed by half the pudding, half the Cool Whip, half the candy, and than repeating it with the candy on top. Refrigerate and cover until ready to serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Banana Split Trifle
Banana Split Trifle Ingredients: 1 (3.4oz) pkg each vanilla chocolate pudding 4 cups milk, divided 60 vanilla wafers 3 bananas, sliced 6 tablespoons chocolate syrup, divided 1 (15 oz) crushed pineapple, drained well 1 (8 oz) frozen whipped topping 10 maraschino cherries, drained and halved 1/4 cup finely chopped pecans Preparation: Cook pudding using 2 cups milk, following package directions. Refrigerate and allow to cool. Arrange 30 wafers in bottom of a 2 quart straight-sided bowl. Spoon vanilla pudding over wafers. Arrange sliced bananas over pudding. Drizzle bananas with 3 tablespoons chocolate syrup. Arrange 30 wafers over chocolate and bananas. Spoon pineapple evenly over wafers. Spoon chocolate pudding over pineapple. Spread whipped topping over chocolate pudding. Spreading to edges to seal. Cover with plastic wrap, and refrigerate overnight. Before serving, arrange cherries over whipped topping; sprinkle with pecans. Drizzle a bit more chocolate syrup over top. 8-10 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] All American Trifle Patti's
All American Trifle Patti's Patti's All American Trifle uses strawberries and blueberries for the red and blue. White is the whipped cream. INGREDIENTS: 2 (12oz.) containers whipped topping, thawed 1 5.9 ounce package vanilla instant pudding 1 whole angel food cake, cut into 1 inch cubes Sliced fresh strawberries and blueberries Slivered almonds PREPARATION: Prepare instant pudding according to package directions. Layer trifle ingredients as follows from bottom of trifle bowl to top; 1/3 Cool Whip, 1/2 of cake cubes, 1/2 of pudding, strawberries, 1/3 Cool Whip, cake cubes, pudding, blueberries, remaining Cool Whip, and top with slivered almonds. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Peach Cobbler
Peach Cobbler (Or you could substitute any other canned fruit) 1 large can peaches, drained (save syrup) 1 yellow cake mix butter. Pour peaches (without syrup) into 9- by 13-inch greased pan. Pour cake mix over peaches and level out. Place small pats of butter over top. Pour syrup over all. Cover with foil and bake at 375 degrees for approximately 45 minutes. Remove foil and bake 10 minutes more. Serve a la mode, ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Peach Cobbler (2)
Peach Cobbler(2) Preheat oven to 350 degrees. Melt one stick butter in 9 by 12 pan. Making sure melted butter, gets on all sides of pan also. In a bowl mix the following. 1 C. flour 3/4 C. sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 C. Milk Mix all ingredients together and stir well. Do not beat. Mixture may be a little lumpy, try getting out all lumps, if big ones. But, small ones don't worry about. Pour mixture in pan, over melted butter. Then pour one large can of sliced peaches with juice, over the batter, evenly. Place in oven, bake for thirty minutes or until lightly brown on top. Optional, if you like mix one teaspoon of cinnamon, and, one teaspoon of sugar together and sprinkle lightly over top just before it is done. The batter will rise up and cover the peaches. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Peach Cobbler (3)
PEACH COBBLER (3) 1/4 lb. butter 1 c. flour 1 c. sugar 1/2 tsp. baking powder 1/2 tsp. salt 3/4 c. milk 2 c. fresh peaches, sliced Melt butter in 12x9x2 inch baking dish. Mix dry ingredients. Add milk and mix into a batter. Pour this into melted butter without stirring. Add a little sugar to peaches. Pour peaches and juice into center of batter. Spread until they almost reach the sides of dish, about 1 inch away. Bake 375 degrees 45 minutes.Tip: You may use 1 cup Bisquick instead of flour and baking powder. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Peach Cobbler (4)
Peach Cobbler(4) Ingredients: 1 stick margarine 1 cup self-rising flour 1 cup sugar 1 cup milk 1 large can peaches, drained Method: In a 9-by-13-inch baking dish, melt margarine. In a bowl mix self-rising flour, sugar, and milk until smooth. Pour over margarine. Place drained peaches on top. Do not mix. Bake in a 375-degree oven for forty-five minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Peach Cobbler (5)
Peach Cobbler (5) 1 large can peaches (light or heavy syrup) Tablespoon or so of brown sugar 1 yellow cake mix (or whatever kind you want) 1 stick butter (can use margarine) Take your large can of peaches, drain a LITTLE of the juice, but, not much. Pour rest into a 8x8 cake pan. Sprinkle brown sugar over the peaches. Sprinkle the whole cake mix over that and cut a stick of butter into pats and place here and there on the top of the cake mix. Put the oven to 350 and bake it until it is golden brown on top. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Kitchen Timers
What a great response! The one from the NFB with the markings for the minutes is probably the one I will check into. I also ordered the sliceomatic from Amazon. I will let you know how it works. Mary Ann - Original Message - From: Vicki j.irel...@comcast.net To: cookinginthedark@acbradio.org Sent: Saturday, March 03, 2012 11:38 AM Subject: Re: [CnD] Kitchen Timers Yes, I sure am with you on this one. Sometimes, I even need more than two. (smiles) - Original Message - From: Debbra Piening To: cookinginthedark@acbradio.org Sent: Saturday, March 03, 2012 8:32 AM Subject: Re: [CnD] Kitchen Timers I know; I use the timer on my microwave quite a bit, but if I'm timing more than one thing, I love having this one too. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Vicki Sent: Saturday, March 03, 2012 9:23 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Kitchen Timers Debbra, Thanks so much. I've been lamenting about my timer for months. Lol! I have one on the stove but it just isn't the same. - Original Message - From: Debbra Piening To: cookinginthedark@acbradio.org Sent: Saturday, March 03, 2012 7:32 AM Subject: Re: [CnD] Kitchen Timers Vicki, check out NFB's website. I just looked, and it seems as though they still have the Lux timer. That's the only place I've seen it. Just to be on the safe side, I think I may get another one. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Vicki Sent: Saturday, March 03, 2012 1:04 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Kitchen Timers Me too but can't find any and my billion year old one died. (smiles) - Original Message - From: Debbra Piening To: cookinginthedark@acbradio.org ; 'Mary Ann Robinson' Sent: Friday, March 02, 2012 8:01 PM Subject: Re: [CnD] Kitchen Timers I have a tactile 60-minute timer that I got from NFB several years ago that has each minute marked. I much prefer it to the ones that have markings at every two and a half minutes. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mary Ann Robinson Sent: Friday, March 02, 2012 8:53 PM To: cookinginthedark@acbradio.org Subject: [CnD] Kitchen Timers Hello list, Can anyone recommend a kitchen timer that can be set in small increments of time? Thanks, Mary Ann Robinson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark - No virus found in this message. Checked by AVG - www.avg.com Version: 2012.0.1913 / Virus Database: 2114/4848 - Release Date: 03/03/12 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Kitchen Timers
Hello list, Can anyone recommend a kitchen timer that can be set in small increments of time? Thanks, Mary Ann Robinson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] No Bake Rice Krispies Caramel Bars
No Bake Rice Krispies Caramel Bars 2 packages miniature marshmallows 3/4 cup butter, divided use 10 cups Rice Krispies cereal 1 bag (14 ounces) caramels, unwrapped 1 can (13 ounces) sweetened condensed milk In saucepan, melt marshmallows with 1/2 cup butter. Mix with Rice Krispies. Pack two-thirds of mixture into 10- by 15-inch jellyroll pan. In saucepan, melt caramels with sweetened condensed milk and remaining 1/4 cup butter. Pour over bars. Pat remaining cereal mixture over caramel. Using dampened hands, spread mixture to cover. Refrigerate. Cut into bars. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Gadgets from Amazon
Hello, I got a $20 gift card from Amazon for my birthday. I'm excited about shopping. Do you have ideas about cooking gadgets that I might be able to get there and not other places? Thanks, Mary Ann Robinson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Blueberry Jell-O Salad
Blueberry Jell-O Salad Ingredients: 1 large box or 2 small boxes raspberry Jell-O 1 cup boiling water 1 cup cold water 1 20- or 21-ounce can blueberry pie filling, undrained 1 20-ounce can crushed pineapple, undrained Method: Dissolve Jell-O in hot water. Then add the cold water. Add pineapple and blueberry pie filling to mixture. Pour into a mold or attractive bowl and chill to set. Make the Jell-O as instructed above and not as directed on the box. Topping Ingredients: 1 8-ounce package cream cheese 1/2 cup sugar 1 teaspoon vanilla extract 1 small container Cool Whip Chopped nuts, optional Method: Combine and beat cream cheese, sugar, and vanilla extract till smooth and spread over firm Jell-O. Spread evenly with Cool Whip ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Coke Salad
Coke Salad Ingredients 2 small pkg. Cherry Jell-O 1 cup hot water 12 oz. can coke 1 small can crushed pineapple 1 can pitted cherries, red tart 12 oz. Cool Whip 1 pkg. nut topping 1 cup chopped pecans Preparation Pour hot water over Jell-O mix well. Drain fruit add to Jell-O mixture. Stir in 1 cup pecans. Add coke mix well. Refrigerate overnight. Spread Cool Whip on top sprinkle with nut topping. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cottage Cheese SALAD
Cottage Cheese SALAD 1 box Jello (any flavor 1 16 oz. small curd cottage cheese 1 12 oz. can of crushed pineapple 1 10 oz. tub of whipping cream Drain the pineapple. Mix the cottage cheese and whipping cream together, until well blended. Next, stir in the pineapple. Mix well. Stir in Jello mix. Mix well until Jello is completely dissolved. Chill 4 hours prior to serving. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] JELLO FRUIT SALAD with COOL WHIP
JELLO FRUIT SALAD with COOL WHIP 2 cans fruit cocktail 1 can mandarin oranges 1 (20 oz.) can chunk pineapple 3 oz. cream cheese 8 oz. Cool Whip 3 oz. Jello (strawberry, cherry or banana) Drain fruit. Soften cream cheese in a large bowl. Add Cool Whip and dry Jello (don't add water, just powder). Blend cheese, Cool Whip and Jello together. Mix with fruit and serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Jello Pretzel Salad
Jello Pretzel Salad 2-8 oz. pkgs. cream cheese 1 cup sugar 2 2/3 cups coarsely chopped pretzels 1 1/2 sticks butter 2 (8 oz) Cool Whip 1 (6oz) strawberry Jello 2 cups pineapple juice 1 (16-20 Oz) pkg. frozen strawberries Heat oven 450 degrees. Combine cream cheese and sugar until smooth. Set aside. Mix pretzels and butter thoroughly; press into bottom of 9 x 13 glass baking dish. Bake 8-10 minutes. Allow pretzel crust to cool. Spread cream cheese mixture over pretzel crust. Spread Cool Whip over cheese layer. Chill. Meanwhile, heat pineapple juice. Dissolve Jello into juice, mixing well. Add strawberries and allow to firm slightly. Pour Jell over the top of the pretzel dish and refrigerate until firm. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] The Schwan's site
I'm not Allison. However, I have the number. It is 1888-SCHWANS or 1-888-7249267. Mary Ann Robinson - Original Message - From: rodney jackson jackson...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Sunday, February 12, 2012 8:34 PM Subject: Re: [CnD] The Schwan's site Allison Would you mind giving me the number to Schwan's rodney -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Allison Fallin Sent: Saturday, February 11, 2012 7:21 PM To: cookinginthedark@acbradio.org Subject: [CnD] The Schwan's site I buy Schwan's foods and order them by phone because the last time I tried to use the site, it wasn't very accessible. Has it improved and if anyone uses it successfully, can you tell me how you do it? Thanks. Allison Fallin ___ 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: 2012.0.1913 / Virus Database: 2112/4803 - Release Date: 02/11/12 - No virus found in this message. Checked by AVG - www.avg.com Version: 2012.0.1913 / Virus Database: 2112/4806 - Release Date: 02/12/12 ___ 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: 2012.0.1913 / Virus Database: 2112/4806 - Release Date: 02/12/12 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] The Schwan's site
I've had some difficulty with the site and also buy on the phone. Unfortunately, it's much faster to do that and often time is at a premium. Mary Ann Robinson - Original Message - From: Allison Fallin afal...@cox.net To: cookinginthedark@acbradio.org Sent: Saturday, February 11, 2012 8:20 PM Subject: [CnD] The Schwan's site I buy Schwan's foods and order them by phone because the last time I tried to use the site, it wasn't very accessible. Has it improved and if anyone uses it successfully, can you tell me how you do it? Thanks. Allison Fallin ___ 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: 2012.0.1913 / Virus Database: 2112/4804 - Release Date: 02/11/12 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Silicon Muffin Pans
Someone recently mentioned cooking successfully with silicon muffin pans in the oven. I read that they don't need to be greased. Do I need to know anything else to make the muffins turn out well? Thanks, Mary Ann ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Strawberry Philadelphia Sparkling Mold
Strawberry Philadelphia Sparkling Mold Makes: 8 servings, about 1/2 cup each 1 1/2 cups boiling water 2 packages (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin 3/4 cup ginger ale 1 package (8 ounces) PHILADELPHIA Cream Cheese , softened 1 package (10 ounces) frozen strawberries, thawed 1/2 cup thawed COOL WHIP Whipped Topping 8 fresh strawberries, sliced STIR boiling water into dry gelatin in medium bowl 2 minutes until completely dissolved. Stir in ginger ale. BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add gelatin mixture in very small amounts, mixing on medium speed after each addition until well blended. Stir in thawed frozen strawberries. POUR into 1 1/2-quart mold sprayed with cooking spray; cover. Refrigerate 4 hours or until firm. Unmold onto serving plate. Top with whipped topping and the fresh strawberries just before serving. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Apple Nut Salad
Apple Nut Salad Apple Nut Salad serves 10 2 x 3 oz boxes lime gelatin 4 tbsp sugar 3 cup boiling water 2 x 3 oz pkgs cream cheese, softened 2 mellow apples, pared and diced 4 tbsp lemon juice 1 cup pecans, chopped A refreshing molded salad to accompany holiday foods. Dissolve gelatin and sugar in boiling water; add cream cheese. Mix with electric mixer until cheese is completely dissolved. Chill until partially set. In the meantime, prepare apples and toss with half the lemon juice; reserve. Add apples, remaining lemon juice and nuts to thickened gelatin; pour into a 6-cup mold which has been lightly rubbed with mayonnaise. Chill until firm. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CHERRY COLA SALAD PULITZER'S
CHERRY COLA SALAD PULITZER'S 3/4 cup water 3/4 cup sugar 1 can cherry pie filling 6 ounce cherry jell-o 1 can (small) crushed pineapple with juice 1 teaspoon lemon juice 1 can cold cola drink; (coke classic) 1/2 cup chopped nuts Combine water and sugar in medium saucepan. Bring to a boil. Add pie filling and return to boil. Pour boiling mixture over cherry jell-o, stirring well to dissolve. Add pineapple and juice, lemon juice, cola and nuts. Stir well. Pour into 9x13 inch pan or jell-o mold and chill. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CRANBERRY SALAD MOLD
CRANBERRY SALAD MOLD 1 sm. box lemon Jello 1 c. boiling water 1 can whole cranberry sauce 1/2 c. chopped celery 1/2 c. chopped pecans 1 sm. can crushed pineapple, drained Dissolve Jello in boiling water. Add remaining ingredients and mix well. Pour into 1 quart mold and refrigerate until set, 2 to 3 hours. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Crème Celeste
Crème Celeste 2 env. unflavored gelatin 16 oz. sour cream 8 oz. Cool Whip 1/4 c. plus 2 tbsp. water 1 c. milk 1 c. sugar 1 tbsp. almond extract Sprinkle gelatin over the water and let sit 1 minute. Combine sugar and milk in saucepan and cook and stir constantly until sugar is dissolved. Remove from heat and stir in sour cream, whipped topping and extract along with gelatin. Pour into lightly greased 6 1/2 cup ring mold and chill for 8 hours. Unmold and decorate with fruit; e.g. strawberries, kiwis, blueberries or peaches. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Jan's molded Jell-O Salad
Jan's molded Jell-O Salad large package lime Jell-O 2 cups boiling water 1 can pears, with juice 1 3 ounce package cream cheese Boil water and pour over jello. Stir well to dissolve. Pour into blender. Add pears with juice and cream cheese. Blend until smooth. Pour into jello mold or bowl. You can substitute with orange jell-o and a larger, not the 11 ounce, can of mandarin oranges. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] JELL-O PRETZEL SALAD
JELL-O PRETZEL SALAD 2 (3 oz.) cartons of raspberry Jell-O 1 (16 oz.) carton of frozen raspberries 1 1/2 c. crushed pretzels 3/4 c. melted butter 2 tbsp. sugar 1 (8 oz.) pkg. Philadelphia cream cheese 1 c. sugar 1 (9 oz.) carton of Cool Whip Strawberry Jell-O and frozen strawberries may be used instead of raspberry. Dissolve 2 (3 oz.) cartons of raspberry Jell-O with 2 cups of boiling water. Add carton of frozen raspberries. Put into a mold. Mix 1 1/2 cups of crushed pretzels, 3/4 cup of melted butter 2 tablespoons of sugar. Bake at 350 degrees for 10 minutes; set aside to cool. Mix 1 (8 oz.) package of Philadelphia cream cheese, 1 cup of sugar and 1 (9 oz.) carton of Cool Whip. Put this mixture around the Jell-O mixture and sprinkle the pretzels on top. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Jell-O Salad
Jell-O Salad Makes 1 bowl 1 large package or 2 small packages Jell-O (Grandma used lime, but most flavors work well) 1 can Crushed pineapple in it's own juices 1 small tub cool whip or other whipped topping 1 small tub cottage cheese - small curd or large curd - it doesn't really matter, your preference. Empty can of crushed pineapple into saucepan. Bring to a boil. Stir in Jell-O until it is dissolved. Remove from heat. Let it cool for about 10 minutes. While cooling - mix cool whip and cottage cheese together in an appropriate size bowl. After cooling - stir Jell-O/pineapple mixture into cool whip/cottage cheese mixture. Mix until well mixed. leave in the mixing bowl or pour into a Jell-O Mold or pour into a decorative bowl. Chill for at least 2 hours in the refrigerator. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pumpkin Cheesecake
Pumpkin Cheesecake INGREDIENTS: 2 (8 ounce) packages cream cheese 3/4 cup white sugar 1 (15 ounce) can pumpkin puree 1 1/4 teaspoons ground cinnamon (I usually use a bit more) 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 2 eggs 1/4 teaspoon salt 2 prepared 8 inch pastry shells (I use Graham Cracker) DIRECTIONS: List of 3 items 1. Preheat oven to 350 degrees F (175 degrees C). 2. Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two pastry shells. 3. Bake at 350 degrees F (175 degrees C) for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping if desired. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] No-Bake Strawberry Bottom Cheesecake
No-Bake Strawberry Bottom Cheesecake 1 ready-made graham cracker pie crust (6 oz.) 4 oz. Cream cheese 1/4 cup sugar 1/2 cup sour cream 1 teaspoon vanilla 4 oz. Frozen non-dairy whipped topping (regular or fat-free) 1 pint fresh strawberries, thinly sliced 1 cup strawberry glaze Slice strawberries and place on paper towels to drain. Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spread thin layer of glaze over bottom of crust. Place strawberry slices on glaze and cover with another thin layer of glaze. Gently spoon cream cheese mixture over glazed strawberries on crust. Cover with inverted dome and chill until set, at least 4 hours. Store leftover pie in refrigerator. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Summer Cheese Cake
Summer Cheese Cake 1 prepared graham cracker pie crust 1 8 oz cool whip 1 8 oz cream cheese 1/2 lemmon squeezed 2 teaspoons vanilla 1/4 cup sugar mix all ingrediesnts together except crust. put in crust and freeze for at least 2 hours. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] 3-STEPBLUEBERRY CHEESECAKE
3-STEPBLUEBERRY CHEESECAKE Serving Size : 8 2 pk 8oz cream cheese 1/2 c Sugar 1/4 ts Vanilla 2 Eggs 1 9oz graham cracker crust 1 cn Blueberry pie filling Mix cream cheese, sugar, vanilla until smooth and creamy. Add eggs and mix well. Pour into pie crust. Spoon 1/4 to 1/3 of pie filling onto top. Gently swirl with toothpick. Bake at 350 degrees for 40 minutes or until center is set. Cool to room temperature and then refrigerate. Serve topped with remaining pie filling. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Canadian No-cook Cheese Cake
Canadian No-cook Cheese Cake 1-8 ounce pkg cream cheese 1 can 8 ounce sweetened condensed milk 1/3 cup bottled lemon juice 1 can 28 ounce cherry pie filling 1-9 inch graham pie crust Soften cream cheese and blend with electronic mix master. Add can of sweet milk and beat thoroughly. Add lemon juice, cheese mixture will thicken. Pour into pie shell and chill for 30 minutes. Pour cherry pie filling over cream pie and chill 4 hours before serving. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Caramel Apple Cheesecake
Caramel Apple Cheesecake One 21-ounce can apple pie filling One 9-inch graham cracker crust Two 8-ounce packages cream cheese, at room temperature 1/2 cup sugar 1/4 teaspoon vanilla extract 2 eggs 1/4 cup caramel topping 12 pecan halves, plus 2 tablespoons chopped pecans Preheat the oven to 350 degrees. Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling. Bake for 35 minutes, or until the center of the cake is set. Cool to room temperature. Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve. Serves - 8 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cherry Cheesecake
Cherry Cheesecake Definition list of 1 items 1 (8-ounce) package cream cheese, softened 1/2 cup granulated sugar 2 cups frozen whipped topping, thawed 1 (9-inch) graham cracker crumb crust 1 (21-ounce) can cherry pie filling list end List of 2 items 1. Mix cream cheese and sugar with electric mixer on medium speed until well blended. Gently stir in whipped topping. 2. Spoon into crust. Top with cherry pie filling. Refrigerate until ready to serve. list end Makes 8 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cool Whip Cheesecake
Cool Whip Cheesecake 8 oz cream cheese; softened 1/2 cup sugar 12 oz container Cool Whip 2 8 or 9 inch graham cracker crust shells 1 (15 oz) can pumpkin puree In large bowl, beat cream cheese, pumpkin sugar with electric mixer. Stir in Cool whip with a spatula or mixing spoon. Divide between two pie shells. Chill well. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Two Fast Cheese Cakes
Fastest Cheesecake 1 (8 ounce) package cream cheese, softened 1 (14 ounce) can chocolate sweetened condensed milk (NOT evaporated milk) 1 (9 inch) graham cracker crust In bowl, beat cream cheese with mixer until smooth and fluffy. Add sweetened condensed milk, mix until well combined. Pour into crust. Chill. Fastest Chocolate Cheesecake Just five ingredients make a delicious smoooth, creamy, and fluffy chocoalte cheesecake that's so easy. Prep Time: 15 minutes Cook Time: 5 minutes Ingredients: 1 9 graham cracker pie crust 1 (14 ounce) can sweetened condensed milk 1 (12 ounce) package semisweet chocolate chips 1/2 cup milk chocolate chips 2 (8 ounce) packages cream cheese, softened Preparation: Place sweetened condensed milk (NOT evaporated) and both kinds of chocolate chips in a medium microwave-safe bowl. Melt on 50% power in the microwave oven for 2 minutes, then remove and stir. Continue microwaving for 30 second intervals, stirring between each interval, until mixture is melted and smooth. Add cream cheese to the chocolate mixture and beat at high speed until smooth and creamy, about 4 minutes. Pour into graham cracker shell and chill for at least 4 hours before serving. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pumpkin Muffins
Pumpkin Muffins 2 cups Bisquick Baking Mix 1/4 cup sugar 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1 egg 1/2 cup canned pumpkin 1/2 cup milk Heat oven to 400 degrees. Mix all ingredients; beat vigorously 1/2 minute. Fill 12 greased medium muffin cups or paper lined muffin cups 2/3 full. Bake 15 minutes or until golden brown. Makes 1 dozen. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pumpkin Muffins(1)
Pumpkin Muffins(1) These are moist pumpkin muffins, with spices and pecans or raisins. Fill muffin cups 3/4 full or nearly full for high tops. Cook Time: 20 minutes Total Time: 20 minutes Ingredients: . 2 cups flour . 2 teaspoons baking powder . 1/2 teaspoon baking soda . 1 scant teaspoon ground cinnamon . 1/2 teaspoon ground ginger . 1/2 teaspoon ground nutmeg . 1/2 teaspoon salt . 1 can (15 to 16 ounces) pumpkin puree . 1/3 cup melted butter . 1/2 cup evaporated milk or half-and-half . 1/2 cup brown sugar, packed . 1/4 cup granulated sugar . 2 large eggs, beaten . 1 teaspoon vanilla . 1/2 to 3/4 cup chopped pecans or raisins . cinnamon-sugar, optional Preparation: Directions for Pumpkin Muffins In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended. Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not overmix. Line 12-cup muffin tin with paper liners or grease well and dust with flour. I use a baking spray. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes. Serve warm or at room temperature. Makes 12 to 16 pumpkin muffins. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pumpkin Muffins (2)
Pumpkin Muffins (2) 1 cup flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon Ground Cinnamon 1/4 cup shortening 2/3 cup sugar 1 egg 1/2 cup canned pumpkin mashed 1 tablespoon milk Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2 thirds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pumpkin Muffins Crumble-Top
Pumpkin Muffins Crumble-Top Yield Size: 30 muffins Preparation time: 20 mins Cooking time: 45 mins Ingredients 4 cups all-purpose baking mix 1 cup raisins (optional) 2/3 cup quick or old-fashioned oats 2/3 cup granulated sugar 1 teaspoon ground cinnamon 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix 2 large eggs streusel topping (recipe follows) Directions PREHEAT oven to 400° F. Paper-line or grease 24 muffin cups. COMBINE baking mix, raisins, oats, sugar and cinnamon in large bowl. Combine pumpkin pie mix and eggs in medium bowl; mix well. Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with Streusel Topping. BAKE for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly. Serve warm. FOR STREUSEL TOPPING: COMBINE 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon in small bowl. Cut in 2 tablespoons butter with pastry blender or two knives until mixture is crumbly. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pumpkin Oatmeal Muffins
Pumpkin Oatmeal Muffins These pumpkin oatmeal muffins pack a powerful nutritional punch and provide us with much-needed energy on those dark fall and winter mornings. INGREDIENTS: List of 11 items . 1 1/2 cups all-purpose flour . 1 cup quick oats . 3/4 cup firmly packed brown sugar . 1/2 cup raisins (optional) . 1 tbsp baking powder . 1/2 tsp baking soda . 1 1/2 tsp pumpkin pie spice . 1 cup canned pumpkin . 3/4 cup fat-free milk . 1/3 cup canola oil . 1 egg lightly beaten, or 2 egg whites list end PREPARATION: Preheat oven to 400 degrees and line a 12-cup muffin tin with paper cases. Combine dry ingredients in a large bowl. In a medium bowl, combine the pumpkin, milk, oil and egg(s), blending well. Stir pumpkin mixture into dry ingredients until the dry ingredients are just moist. Fill muffin cases evenly and bake for 22-25 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pumpkin Pineapple Muffins
Pumpkin Pineapple Muffins 1 1/2 cups all purpose flour 2 1/2 tsp. baking powder 3/4 tsp. salt 3/4 tsp. pumpkin pie spice 1/4 tsp. baking soda 1/3 cup butter, room temperature 1/2 cup brown sugar 1 large egg 1/2 cup canned pumpkin puree 8.25 ounce can crushed pineapple, drained with 1/4 cup juice reserved Preheat oven to 400 degrees. Grease the inside of 12 muffin cups or line with paper baking cups. Sift together flour, baking powder, salt, pumpkin pie spice and baking soda in a medium bowl. Combine butter, sugar and egg in a large bowl and beat until well mixed. Stir in the pumpkin puree, pineapple and reserved pineapple juice. Add the flour mixture and stir until evenly moistened. Spoon the batter into the prepared muffin cups. Bake muffins about 20 to 25 minutes until a toothpick comes out clean. Turn muffins out on a rack to cool. Serve muffins warm or at room temperature. Makes 10 to 12 muffins. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Macadamia and Irish Cream Cookies
Macadamia and Irish Cream Cookies 4 dozen Cookies 1 cup packed light brown sugar 1/2 cup butter, softened 1/4 cup half-and-half 1/4 cup irish cream (Bailey's) 1/4 teaspoon vanilla extract 1 1/2 cups flour 1/4 teaspoon baking soda 1/8 teaspoon salt 1 (3 1/4 ounce) jar macadamia nuts, coarsely chopped Glaze 1/2 cup powdered sugar 2 tablespoons irish cream Preheat oven to 350*F. Cream the butter and brown sugar in a large bowl using an electric mixer on medium speed until creamy; scrape down sides of bowl. Add the half-and-half, Irish Cream, and vanilla; blend well. Reduce mixer speed to low; gradually add the flour, baking soda, and salt just until combined. Stir in the nuts. Drop dough by rounded teaspoons 2 apart on ungreased cookie sheets; bake 10-12 minutes or until lightly browned. Transfer cookies to wire racks and cool completely. Meanwhile, make the glaze: stir together the powdered sugar and Irish Cream in a small bowl until smooth; drizzle over cooled cookies. Let stand until glaze is set. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Macadamia Tea Cookies
Macadamia Tea Cookies Ingredients 1 cup butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 eggs 2 teaspoons vanilla 2-1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 7-ounce package shredded coconut (2-1/3 cups) 1-1/2 cups (9 ounces) white baking pieces or 9 ounces white baking bars or white chocolate baking squares, chopped 3/4 cup coarsely chopped macadamia nuts (a 3-1/2-ounce jar) Directions 1. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugar, brown sugar, eggs, and vanilla; beat until light and fluffy. 2. Beat in flour, baking powder, and salt. By hand, stir in coconut, white baking pieces or chopped white chocolate baking bars and macadamia nuts. 3. Drop by rounded teaspoons onto an ungreased cookie sheet. 4. Bake in a 375 degree F oven for 8 to 10 minutes or until lightly browned. Remove from oven; transfer to wire rack to cool. Makes about 54 cookies. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] LEMON MACADAMIA SHORTBREAD
LEMON MACA DAMIA SHORTBREAD 1 1/4 c. flour 1/4 c. sugar 1/8 tsp. salt 2 tsp. grated lemon peel 1/2 c. butter 1/2 c. macadamia nuts, chopped Stir together the flour, sugar, salt and lemon peel. Cut in the butter with a pastry blender or 2 knives, until the mixture resembles coarse cornmeal. Stir in macadamia nuts. Form mixture into a firm ball with your hands. Place in a 9 inch round glass dish and press into an even layer. Cut dough into wedges. Place in microwave oven and cook 4 minutes, rotating the dish a quarter turn after each minute. Remove from microwave oven and cut warm shortbread into wedges again, retracing first marks. Allow to cool. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Macadamia-Orange Fudge (Microwave) Recipe
Macadamia-Orange Fudge (Microwave) Recipe Ingredients 1/2 cup butter 1 1/2 cup sugar 5 oz evaporated milk (1 can) 2 cup miniature marshmallows 1 pkge semisweet chocolate pieces (6, ounces) 3/4 cup macadamia nuts, chopped 1 tbsp orange-flavored liqueur Directions Line an 8-inch square pan with foil. Melt butter in a glass bowl on HIGH, 1 minute. Stir in sugar and milk. Cook on HIGH for 8 minutes, stirring every 3 minutes. Add marshmallows and chocolate; stir and reheat until smooth. Stir in nuts and liqueur. Pour into prepared pan. Chill until firm. Cut into pieces. Makes 2 pounds. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] WHITE CHOCOLATE MACADAMIA NUT COOKIES (2)
WHITE CHOCOLATE MACADAMIA NUT COOKIES (2) 2 c. all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 3/4 c. unsalted butter, softened 1 c. firmly packed light brown sugar 3/4 c. granulated sugar 2 eggs, room temperature 1 tsp. vanilla 12 oz. white chocolate, cut into 1/4 chunks 1 1/2 c. coarsely chopped macadamia nuts Cover 2 cookie sheets with wax paper or foil and set aside. Sift flour, soda, salt and set aside. Beat butter until creamy at low speed with mixer. Gradually add sugars and beat until light and fluffy. Add eggs, one at a time, beating, well beaten each addition. Add vanilla. Use a 1/4 cup measuring cup to form cookies. Pack dough into cup so it is even. Drop on baking sheets leaving 3 inches between cookies. Flatten dough slightly. Bake on center rack of preheated 300 degree oven for 20-25 minutes or until light brown or edges but slightly, soft in center. Cool 3-5 minutes in pan and then transfer to wire racks to cool. Makes 2 dozen. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] WHITE CHOCOLATE MACADAMIA COOKIES (1)
WHITE CHOCOLATE MACADAMIA COOKIES (1) 1/4 c. flour 1 tsp. vanilla 1/2 tsp. baking soda 1/2 tsp. salt 1 egg 1/4 c. sugar 6 oz. white chocolate, coarsely chopped 7 oz. jar macadamia nuts, coarsely chopped 1/2 c. butter, softened 1/2 c. packed light brown sugar Preheat oven to 375 degrees. Into large bowl, measure flour, butter, sugars, vanilla, baking soda, salt, egg and 1 tablespoon water. With mixer on low, beat until blended. Stir in chocolate and nuts. Drop by level tablespoons, 2 inches apart onto ungreased cookie sheets. Use pancake turner to flatten into a two inch round. Bake 10-15 minutes until lightly browned. Cool on wire racks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Microavable EAGLE BRAND CHOCOLATE FUDGE
Microavable EAGLE BRAND CHOCOLATE FUDGE Ingrediants: 12 oz. semi-sweet chocolate chips 1 can Eagle Brand milk 2 heaping tbsp. peanut butter Directions: Place chocolate chips and milk in microwave safe bowl. Cook on high for 5 minutes. Remove from microwave, stir in 2 heaping tablespoons of peanut butter. Spread in pan. Cool and cut. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Microwave Peanut butter meltaway fudge
Microwave Peanut butter meltaway fudge 1 bag milk chips one bag white chips 1 18 ounce peanut butter melt chips for one minute on half power stir melt for another minute half power stir repeat till chocolate is melted then add peanut butter put in to foil liined panchips Refridgerate for 30 minutes lift fudge out on to board remove foil from fudge cut fast in to pieces put in air tight container and refridgerate ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] OT; MERRY CHRISTMAS
Ditto from me and remember the true meaning of the season. Mary Ann - Original Message - From: Vicki j.irel...@comcast.net To: cookinginthedark@acbradio.org Sent: Wednesday, December 21, 2011 7:33 PM Subject: Re: [CnD] OT; MERRY CHRISTMAS Amen and amen. Vicki in CO - Original Message - From: Jerry Mader To: cookinginthedark@acbradio.org Sent: Wednesday, December 21, 2011 5:04 PM Subject: Re: [CnD] OT; MERRY CHRISTMAS Yes I agree. And Mary Christmas to you too Steve! Jerry Mader -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Steve Stewart Sent: Wednesday, December 21, 2011 7:00 PM To: cookinginthedark Subject: [CnD] OT; MERRY CHRISTMAS I want to wish everyone a MERRY CHRISTMAS. remember the reason the we celebrate. JESUS CHRIST IS BORN. STEVE STEWART ATTHEMARKET OWNER CnD MODERATOR E-MAIL; stev...@suddenlink.net ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark - No virus found in this message. Checked by AVG - www.avg.com Version: 10.0.1415 / Virus Database: 2109/4094 - Release Date: 12/21/11 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Slow Cooker Breakfast Ham and Tater
Slow Cooker Breakfast Ham and Tater 1 lb. frozen tater tots 1/2 lb. diced ham 1 chopped onion 1 green bell pepper, diced 1 cup shredded cheddar cheese 6 eggs 1/2 cup milk In 4-5 quart crockpot, layer ingredients in order: tater tots, ham, onions, green peppers, and cheese. Repeat layers two more times, ending with cheese. In a medium mixing bowl, combine eggs and milk and beat with whisk or egg beater until combined. Season with salt and pepper to taste. Pour mixture over layers in crockpot. Cover crockpot and cook on low for 10-12 hours. 6-8 servings ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
