Re: [CnD] waffle recipes

[Penny Reeder via Cookinginthedark]

Yes, no baking powder! All those eggs provide the levening.

Sent from my iPhone

> On Nov 28, 2020, at 11:29 PM, Nicole Massey via Cookinginthedark 
>  wrote:
> 
> This recipe is tasty with warmed applesauce instead of syrup, and that way 
> they're also diabetic friendly.
> Regarding egg separation, it's possible to do using only the two halves of an 
> egg shell, but it's far simpler to use an egg separator to do it. I've 
> encountered two kinds -- one that looks like a handled measuring cup with 
> thin slots on the bottom, (place this over a bowl or cup to catch the egg 
> whites) or a container with a lid that has a well in the center designed to 
> hold the yolk and pass the white through. I have both, and they're useful  in 
> most situations about the same.
> 
> Sent from my HAL 9000 in transit to Jupiter
> 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On 
> Behalf Of Penny Reeder via Cookinginthedark
> Sent: Saturday, November 28, 2020 10:17 PM
> To: wohlg...@gmail.com; Cooking in the Dark 
> Cc: Penny Reeder 
> Subject: Re: [CnD] waffle recipes
> 
> Here’s a delicious batter that you can use for either waffles or pancakes. It 
> is not inexpensive, as it uses 6 eggs, as well as cottage cheese, but the 
> waffles are so delicious! The first time i made these, my husband and i 
> hadn’t been married for very long. We had received a waffle maker for 
> Christmas and invited my two aunts for dinner. We nade bacon and waffles. We 
> loved the waffles so much that, when we finished the first batch of waffles, 
> my husband drove to the grocery store and bought another dozen eggs so we 
> could make more! Cottage Cheese Waffles: in blender container, combine  6 
> eggs, 1 cup cottage cheese, 1/2 cup flour, 1/2 tsp. Salt, 1/4 cup canola oil, 
> 1/4 cup milk, and a tsp. Of vanilla extract. Blend until smooth. Then pour 
> onto preheated waffle iron or buttered and heated griddle. Wonderful either 
> way! If you make pancakes, make them small, silver-dollar size! Waffles are 
> light and delicious! Enjoy! Penny 
> 
> Sent from my iPhone
> 
>> On Nov 28, 2020, at 9:53 PM, Jim via Cookinginthedark 
>>  wrote:
>> 
>> Hi there FOLKS!
>> 
>> Was wondering if someone had a good waffle recipe? Actually have never made 
>> them although I have made pan cakes a couple times although it has been 
>> quite a while. I know my mom said when she makes the batter that she always 
>> separated the eggs.  How difficult is this for someone with limited vision? 
>> Any suggestions or advice would be greatly appreciated! Thanks and Have A 
>> Great Day!
>> 
>> de
>> 
>> .
>> 
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Re: [CnD] waffle recipes

[Penny Reeder via Cookinginthedark]

Here’s a delicious batter that you can use for either waffles or pancakes. It 
is not inexpensive, as it uses 6 eggs, as well as cottage cheese, but the 
waffles are so delicious! The first time i made these, my husband and i hadn’t 
been married for very long. We had received a waffle maker for Christmas and 
invited my two aunts for dinner. We nade bacon and waffles. We loved the 
waffles so much that, when we finished the first batch of waffles, my husband 
drove to the grocery store and bought another dozen eggs so we could make more! 
Cottage Cheese Waffles: in blender container, combine  6 eggs, 1 cup cottage 
cheese, 1/2 cup flour, 1/2 tsp. Salt, 1/4 cup canola oil, 1/4 cup milk, and a 
tsp. Of vanilla extract. Blend until smooth. Then pour onto preheated waffle 
iron or buttered and heated griddle. Wonderful either way! If you make 
pancakes, make them small, silver-dollar size! Waffles are light and delicious! 
Enjoy! Penny 

Sent from my iPhone

> On Nov 28, 2020, at 9:53 PM, Jim via Cookinginthedark 
>  wrote:
> 
> Hi there FOLKS!
> 
> Was wondering if someone had a good waffle recipe? Actually have never made 
> them although I have made pan cakes a couple times although it has been quite 
> a while. I know my mom said when she makes the batter that she always 
> separated the eggs.  How difficult is this for someone with limited vision? 
> Any suggestions or advice would be greatly appreciated! Thanks and Have A 
> Great Day!
> 
> de
> 
> .
> 
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Re: [CnD] Using pita Bread

[Penny Reeder via Cookinginthedark]

Toast — or not — and scoop up hummos or any number of delicious dips. Split and 
serve as the bread for felafel or chickenshworma sandwhiches. You can make a 
really good veggie sandwhich using hummos as a filling with sliced cuccumbers, 
tomatoes, sweet peppers and red onion, and a tahini dressing. Look at recipes 
from the Middle East and Greece. Please forgive my probable spelling mistakes. 

Sent from my iPhone

> On Nov 4, 2020, at 7:54 AM, Gregory Yorke via Cookinginthedark 
>  wrote:
> 
> 
> One of my favorites is to make a salad of cucumbers, onions, tomatoes and
> what ever you would like and put a little vinaigrette dressing on the salad.
> Stir the salad around so the dressing is through the entire salad.
> 
> Cut the pita bread into 2 pieces and make a pocket in each piece, not
> splitting  the outer crust.
> (Put your thumbs into the inner part of the pita and do not break the outer
> crust to make a pocket). 
> Put the salad into each pocket and enjoy.
> 
> You can use any type of salad dressing you like for your taste. 
> 
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Kerryann Ifill via Cookinginthedark
> Sent: Wednesday, November 4, 2020 4:55 AM
> To: cookinginthedark@acbradio.org
> Cc: Kerryann Ifill 
> Subject: [CnD] Using pita Bread
> 
> Hi Everyone:
> 
> I have a 12 pack of pita bread in the refrigerator, but I have no idea other
> than pita pizza what I can make with them. Any suggestions?
> 
> Kerry
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Re: [CnD] Oil vs. butter

[Penny Reeder via Cookinginthedark]

It is my understanding that the substitution is not quite direct. The 
recommendation that i have always followed is 1 cup of butter is equivalent to 
7/8 of a cup of oil, i.e., 1 cup minus 2 Tbsp. Penny

Sent from my iPhone

> On Oct 15, 2020, at 7:34 PM, gail johnson via Cookinginthedark 
>  wrote:
> 
> yes
> 
> ---
> New Outlook Express and Windows Live Mail replacement - get it here:
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Re: [CnD] Question About Cream Cheese Pie Crust

[Penny Reeder via Cookinginthedark]

Leave both the butter and the cream cheese out on the counter  to soften for 
about 15 minutes before making the crust. No further liquid required! Enjoy! 
Penny

Sent from my iPhone

> On Oct 14, 2020, at 6:05 PM, Dani Pagador via Cookinginthedark 
>  wrote:
> 
> Hi, Everyone.
> A few months back someone asked about pat-in-pan pie crusts, and Penny
> R. submitted the following recipe for an easy-to-work-with pie dough.
> "In bowl of electric mixer, combine 2 cups all-purpose  flour, 1 tsp.
> Salt, 1-to 2
> Tbsp. Sugar (optional), 1 cup unsalted butter, softened, and 1 8-oz
> package cream cheese. When mixture forms a ball, form into 2 disks,
> wrap tightly and refrigerate for an hour or up to one day. Roll out on
> lightly floured surface, and proceed with recipe for double-crust
> pie."
> I finally have a chance to try this out, and am wondering if there's
> any liquid I need. Usually pie crusts call for a little bit of water
> or milk, but this one has none. Also, if the butter needs to be
> softened, should I have the cream cheese softened as well?
> 
> Thanks,
> Dani
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Re: [CnD] Attention List Members: Hi Dale, Cooking in the dark list issues!

[Penny Reeder via Cookinginthedark]

Jason, thanks so much for your help. Whatever magic you used to solve the 
problem seems to have done the trick! Thank you!

Sent from my iPhone

> On Oct 13, 2020, at 11:44 AM, Regina Marie via Cookinginthedark 
>  wrote:
> 
> Thank you, thank you, thank you, Jason. You're the bomb!
> 
> By the way, I do think moving to groups.io is a good idea. 
> 
> 
> With Warm Regards:
> Regina Brink
> President, ACB Capital Chapter of California Council of the Blind
> Find me at: https://facebook.com/reginamarie
> Follow me on: https//:www.twitter.com/mamaraquel
> 
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> Jason Castonguay via Cookinginthedark
> Sent: Tuesday, October 13, 2020 8:40 AM
> To: Cooking in the Dark 
> Cc: Jason Castonguay 
> Subject: Re: [CnD] Attention List Members: Hi Dale, Cooking in the dark list 
> issues!
> 
> Hi everyone.
> 
> Thank you so much for your patience as we try to figure out what has suddenly 
> gone wrong on this list regarding the extra header information everyone has 
> been seeing.
> 
> I am Jason Castonguay, ACB Radio Technical Managing Director and I was made 
> aware of this problem a few days ago. By looking at the list administration 
> page, I could not readily determine what the problem was, so I subscribed 
> myself to the list so I could see a few messages come in.
> 
> I now believe I have resolved the problem and I hope to determine this by 
> sending this message and seeing it come back.
> 
> I still think that migrating the list to Groups.io is a 
> great idea, for what it’s worth. ACB Radio is going through a lot of changes 
> and we will soon be moving all of our lists, also.
> 
> Thank you.
> 
> 
> -Jason
> 
> 
> 
> 
> 
> 
> 
> On Oct 13, 2020, at 8:35 AM, Linda Permar via Cookinginthedark 
> mailto:cookinginthedark@acbradio.org>> wrote:
> 
> 
> From: "Linda Permar" mailto:linda.per...@gmail.com>>
> Subject: Re: [CnD] Attention List Members: Hi Dale, Cooking in the dark list 
> issues!
> Date: October 13, 2020 at 8:35:31 AM EDT
> To: "Cooking in the Dark" 
> mailto:cookinginthedark@acbradio.org>>
> 
> 
> please me of this list thanks linda permar
> - Original Message - From: "Linda Permar via Cookinginthedark" 
> mailto:cookinginthedark@acbradio.org>>
> To: "Cooking in the Dark" 
> mailto:cookinginthedark@acbradio.org>>
> Cc: "Linda Permar" mailto:linda.per...@gmail.com>>
> Sent: Tuesday, October 13, 2020 8:18 AM
> Subject: Re: [CnD] Attention List Members: Hi Dale, Cooking in the dark list 
> issues!
> 
> 
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> 
> 
> 
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> --
> Jason Castonguay
> ACB Radio Technical Managing Director
> American Council of the Blind
> 1703 N Beauregard Street, Suite 420
> Alexandria, VA 22311
> Learn more about us at www.acb.org Follow us on Twitter 
> at @acbnational Like us on Facebook at 
> www.facebook.com/AmericanCounciloftheBlindOfficial
> View our YouTube page at http://tinyurl.com/gloz7bq
> 
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Re: [CnD] Attention list members

[Penny Reeder via Cookinginthedark]

--- Begin Message ---
Hope they can fix things soon! Sorry i didn’t notice the problem earlier.

Sent from my iPhone

> On Oct 9, 2020, at 10:51 AM, Helen Whitehead via Cookinginthedark 
>  wrote:
> 
> 
> 
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Re: [CnD] Attention list members

[Penny Reeder via Cookinginthedark]

--- Begin Message ---
Helen, i texted Jeff. He replied that they are looking into the problem.

Sent from my iPhone

> On Oct 9, 2020, at 9:21 AM, Penny Reeder via Cookinginthedark 
>  wrote:
> 
> 
> 
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Re: [CnD] Attention list members

[Penny Reeder via Cookinginthedark]

--- Begin Message ---
CB Radio? Jeff Bishop is probably the person to talk to. E-mail him here: 
j...@jeffbishop.com. ACB Radio administers the ACB lists. Hope this helps, 
PennyHelen, have you been able to reach A

Sent from my iPhone

> On Oct 9, 2020, at 8:33 AM, Jude DaShiell via Cookinginthedark 
>  wrote:
> 
> 
> 
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Re: [CnD] Biscuits from scratch

[Penny Reeder via Cookinginthedark]

Hi Rebecca, These are the biscuits I make most often:
Combine in food processor or large mixing bowl: 2 cups flour, 2 tsp.
baking powder, 1/2 tsp. Kosher or sea salt. Cut in with pastry
blender, 2 knives or food processor 1 stick very cold butter. When
mixture looks like fat crumbs, add 2/3 cup cold milk. Combine briefly
with food processor or fork. Pat out to a thickness of 3/4-1 inch, cut
out biscuits. Place on parchment-lined baking sheet. Refrigerate until
ready to bake (no longer than an hour or so), or bake immediately in
hot oven (450-degrees) for 15 minutes.

When I have more time and the buttermilk available, I make this recipe
from Martha Stewart. The biscuits are fabulous!
Buttermilk Biscuits
(A Martha Stewart Recipe)
2 cups flour
2 tsp. Baking powder
1 tsp. Salt
1/4 tsp.Baking soda
1/2 cup (1 stick) cold butter
1/2 cup buttermilk
1/2 cup heavy cream

Preheat oven to 375 degrees.

Combine dry ingredients.  Cut in butter.  Combine buttermilk and cream,
and stir in with fork.

Pat dough out to 1-inch thick rectangle.  Cut out biscuits.

Place 1 inch apart on ungreased baking sheet.

Brush with more buttermilk.

Bake for 22-24 minutes, until lightly browned.

Serve immediately.


If you want to use biscuits for shortcake, add from 1-3 TBSP. sugar to
the dry ingredients.

Both of these recipes make delicious biscuits! Enjoy!
Penny


On 9/6/20, Rebeca V via Cookinginthedark  wrote:
> Hi sweet friends, I know it’s been a while. but I was wondering if any of
> you guys had a few recipes for biscuits from scratch that you would like to
> share. I found one on one of the recipe up that I have on my smart phone
> but I wasn’t too crazy about it.
> For some reason, I felt like the door was missing something. Hope you all
> have a lovely weekend.
> Sincerely, Rebeca and family
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Re: [CnD] Pie crust

[Penny Reeder via Cookinginthedark]

It is the easiest  pie dough to work with, very supple, can’t be over-worked, 
doesn’t get tough. You can roll scraps into balls, poke a hole in each, fill 
with jam or something else and bake to make treats for the cook or waiting 
children! The recipe, which also makes delicious rughula, is from Harold Magee.

Sent from my iPhone

> On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark 
>  wrote:
> 
> This is a very intriguing and interesting recipe. I'm trying to immagine how 
> it would turn out with the cream cheese right in the pie dough.
> 
>> On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote:
>> This is the pie crust recipe i usually use: in bowl of electric mixer, 
>> combine 2 cups all-purpose  flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar 
>> (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream 
>> cheese. When mixture forms a ball, form into 2 disks, wrap tightly and 
>> refrigerate for an hour or up to one day. Roll out on lightly floured 
>> surface, and proceed with recipe for double-crust pie.
>> 
>> Sent from my iPhone
>> 
>>>> On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark 
>>>>  wrote:
>>> 
>>> Ah, that's nice! He'll really enjoy that dessert, and so will you.
>>> 
>>> When you go to spread the cream cheese, and powdered sugar, dip your 
>>> spatula in water because it's a little hard to spread.
>>> 
>>> Good luck with school; been there done that. Sure makes it easier when you 
>>> have a supportive partner. I'd love to hear about your experience.
>>> 
>>>> On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote:
>>>> Nah, I'll make it for sweet husband. I'm going through major homework
>>>> crunch time, and he's saving my butt by doing some last minute
>>>> scanning and clean-up of a textbook so I can use it to hopefully pass
>>>> an exam. Making the dessert will give me a much-needed stress break.
>>>> It'll be a nice way to say thank you, and I love you bunches, too. And
>>>> there are so many variations … I can't wait to try them all.
>>>> 
>>>> More Later,
>>>> Dani
>>>> 
>>>> 
>>>> 
>>>>> On 9/3/20, Linda S. via Cookinginthedark  
>>>>> wrote:
>>>>> Dani:
>>>>> 
>>>>> I think it will become your favorite. I would have happily looked for
>>>>> the recipe, and posted it, but ... uh well, it was already done. Enjoy!
>>>>> I wish someone was there to make it for you. It's a labor of love to
>>>>> make this dessert.
>>>>> 
>>>>> On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote:
>>>>>> Hi, Linda.
>>>>>> If you remember the quantities or can post the recipe, I'm sure it
>>>>>> will become Dani Pagador's favorite dessert too. *lol* It sounds like
>>>>>> just the ticket to get me through the rest of this week. Thanks, if
>>>>>> you can share it and don't mind doing so.
>>>>>> 
>>>>>> More Later,
>>>>>> Dani
>>>>>> 
>>>>>> 
>>>>>> 
>>>>>> On 9/2/20, Regina Marie via Cookinginthedark
>>>>>>  wrote:
>>>>>>> Hi Everyone. I use real butter, very cold, and not shortening.
>>>>>>> 
>>>>>>> 
>>>>>>> With Warm Regards:
>>>>>>> Regina Brink
>>>>>>> President, ACB Capital Chapter of California Council of the Blind
>>>>>>> Find me at: https://facebook.com/reginamarie
>>>>>>> Follow me on: https//:www.twitter.com/mamaraquel
>>>>>>> 
>>>>>>> -Original Message-
>>>>>>> From: Cookinginthedark  On Behalf
>>>>>>> Of
>>>>>>> Linda S. via Cookinginthedark
>>>>>>> Sent: Tuesday, September 01, 2020 7:10 PM
>>>>>>> To: cookinginthedark@acbradio.org
>>>>>>> Cc: Linda S. 
>>>>>>> Subject: [CnD] Pie crust
>>>>>>> 
>>>>>>> 
>>>>>>> Hi everyone:
>>>>>>> 
>>>>>>> 
>>>>>>> Since we're on the subject of baking, I read a long time ago,  in one of
>>>>>>> t

Re: [CnD] Pie crust

[Penny Reeder via Cookinginthedark]

This is the pie crust recipe i usually use: in bowl of electric mixer, combine 
2 cups all-purpose  flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar (optional), 1 cup 
unsalted butter, softened, and 1 8-oz package cream cheese. When mixture forms 
a ball, form into 2 disks, wrap tightly and refrigerate for an hour or up to 
one day. Roll out on lightly floured surface, and proceed with recipe for 
double-crust pie.

Sent from my iPhone

> On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark 
>  wrote:
> 
> Ah, that's nice! He'll really enjoy that dessert, and so will you.
> 
> When you go to spread the cream cheese, and powdered sugar, dip your spatula 
> in water because it's a little hard to spread.
> 
> Good luck with school; been there done that. Sure makes it easier when you 
> have a supportive partner. I'd love to hear about your experience.
> 
>> On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote:
>> Nah, I'll make it for sweet husband. I'm going through major homework
>> crunch time, and he's saving my butt by doing some last minute
>> scanning and clean-up of a textbook so I can use it to hopefully pass
>> an exam. Making the dessert will give me a much-needed stress break.
>> It'll be a nice way to say thank you, and I love you bunches, too. And
>> there are so many variations … I can't wait to try them all.
>> 
>> More Later,
>> Dani
>> 
>> 
>> 
>>> On 9/3/20, Linda S. via Cookinginthedark  
>>> wrote:
>>> Dani:
>>> 
>>> I think it will become your favorite. I would have happily looked for
>>> the recipe, and posted it, but ... uh well, it was already done. Enjoy!
>>> I wish someone was there to make it for you. It's a labor of love to
>>> make this dessert.
>>> 
>>> On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote:
 Hi, Linda.
 If you remember the quantities or can post the recipe, I'm sure it
 will become Dani Pagador's favorite dessert too. *lol* It sounds like
 just the ticket to get me through the rest of this week. Thanks, if
 you can share it and don't mind doing so.
 
 More Later,
 Dani
 
 
 
 On 9/2/20, Regina Marie via Cookinginthedark
  wrote:
> Hi Everyone. I use real butter, very cold, and not shortening.
> 
> 
> With Warm Regards:
> Regina Brink
> President, ACB Capital Chapter of California Council of the Blind
> Find me at: https://facebook.com/reginamarie
> Follow me on: https//:www.twitter.com/mamaraquel
> 
> -Original Message-
> From: Cookinginthedark  On Behalf
> Of
> Linda S. via Cookinginthedark
> Sent: Tuesday, September 01, 2020 7:10 PM
> To: cookinginthedark@acbradio.org
> Cc: Linda S. 
> Subject: [CnD] Pie crust
> 
> 
> Hi everyone:
> 
> 
> Since we're on the subject of baking, I read a long time ago,  in one of
> the
> cookbooks  made just for those of us who are blind, a recipe for
> piecrust. I
> remember instead of using shortening, it called for vegetable oil, and
> then
> you piece  the piecrust with your hands in to the pan. It was probably
> in
> one of the books like, "cooking with feeling," or food at your
> fingertips?
> Can't remember. Does anyone remember this, or am I crazy? If you know,
> lease
> send the recipe?
> 
> Thanks.
> 
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Re: [CnD] Instant Pot Trivet Question

[Penny Reeder via Cookinginthedark]

It will be fine to use your sturdier trivet, but, honestly, in more than 3 
years of use, i have found the lightweight trivet that came with my IP 
perfectly adequate for every task i’ve given it.

Sent from my iPhone

> On Aug 9, 2020, at 4:39 PM, meward1954--- via Cookinginthedark 
>  wrote:
> 
> I have a question about the Instant Pot that I am also asking on the All
> Text Kitchen Electrics page, so sorry about duplication.
> 
> 
> 
> Mine came with an awful, flimsy little thing that I did not feel safe using
> as a steamer basket.  It isn't really a trivet, it has a flimsy base and a
> couple of flimsy wire handles that go up the sides that you pull it out
> with.  Oh, did I say it was flimsy?  Anyway, I have another, much more
> substantial steamer basket that came with a regular pressure cooker.  It is
> a little taller and quite heavy, but it fits easily into the Instant Pot
> with plenty of room before you reach the line of no return, so the food
> shouldn't be up too high if I don't overcrowd.  Should it be safe to use
> this in the Instant Pot?  Will it void my already past due warranty?
> 
> 
> 
> Thanks a lot.
> 
> 
> 
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Re: [CnD] Looking for some simple cooking tips and or tricks.

[Penny Reeder via Cookinginthedark]

If you have an Instant Pot, your hard-cooked eggs will come out perfectly 
evwery time. Use large eggs. Place up to 12 eggs on the trivet on the bottom of 
the pot. Add 1 cup of cold water. Close pot and set to Manual for a cooking 
time of 4 minutes at high pressure. After cooking, allow pot to naturally 
release for 4 minutes, then turn valve to release any remaining pressure. 
Immediately dump eggs into a bowl of ice water. Leave there for 4 minutes, peel 
— perfectly — and enjoy! I am eager to try the tip for centering the yolks.

Sent from my iPhone

> On Aug 9, 2020, at 11:04 AM, diane.fann7--- via Cookinginthedark 
>  wrote:
> 
> I would like to see that post, too. 
> 
> Diane
> 
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Cheryl via Cookinginthedark
> Sent: Sunday, August 9, 2020 6:56 AM
> To: cookinginthedark@acbradio.org
> Cc: Cheryl <1961...@gmail.com>
> Subject: Re: [CnD] Looking for some simple cooking tips and or tricks.
> 
> This tip sounded helpful.
> I must have missed the post about steaming the eggs. Can someone briefly
> describe the process? 
> Thanks.
> Cheryl
> 
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Jude DaShiell via Cookinginthedark
> Sent: Saturday, August 8, 2020 10:29 PM
> To: Ron Kolesar via Cookinginthedark 
> Cc: Jude DaShiell 
> Subject: Re: [CnD] Looking for some simple cooking tips and or tricks.
> 
> The tip about steaming eggs rather than boiling them had the following
> results over at Family And Friends kitchen.
> Immediately after steaming eggs were put into ice water.
> It took the cook 3 minutes to peel 36 eggs and all of them came out perfect
> with no shell left in the egg salad.
> Usually with boiling it takes the cook a half hour to peel all of those hard
> boiled eggs.  That tip saved him lots of time and he told me he'll never
> boil an egg again.
> If you're going to make deviled eggs, turn each egg in the carton upsidedown
> and let them alone for a week.  The yolks will be in the centers of the eggs
> when you steam them and that makes nicer deviled eggs.
> 
> 
> 
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> 
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> 
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Re: [CnD] Matches and irrational fears

[Penny Reeder via Cookinginthedark]

There must be some kind of big lighter,, perhaps designed for lighting a gas 
grill, that would feel safe to use. As for the IP, it is just a matter of 
familliarity.. the more often you use it, the less scarey it will become. I 
always use a thick, folded dishtowel or a long thick oven mitt to release 
pressure.

Sent from my iPhone

> On Aug 5, 2020, at 11:24 AM, Regina Marie via Cookinginthedark 
>  wrote:
> 
> Hello there and Good Morning. 
> First, your fears are not irrational. They come from a real place. It is
> very possible for anyone, blind, low vision, or otherwise to burn themselves
> while cooking, using any device, including an InstaPot or other appliances
> without an open flame. Any change requires we adjust and it's ok to be
> apprehensive. 
> 
> Make sure to give yourself time and do not use these appliances when you are
> under pressure or stressed out. Plan around it and allow yourself to pause
> and take a couple of deep breaths to stay calm. In through the nose, out
> through the mouth slowly helps best. Lay out everyothing you think you'll
> need ahead of time so you're not scrambling for hot mitts or utensils.  
> 
> I was a counselor in my professional life and also have dealt with anxiety.
> It wasn't around cooking, but around crossing streets. Incidentally, my
> vision did not change and I had been crossing streets for years with no
> problem till a trauma occurred. Be patient with yourself. 
> 
> Stay safe and stay well!
> 
> 
> With Warm Regards:
> Regina Brink
> President, ACB Capital Chapter of California Council of the Blind
> Find me at: https://facebook.com/reginamarie
> Follow me on: https//:www.twitter.com/mamaraquel
> 
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> meward1954--- via Cookinginthedark
> Sent: Wednesday, August 05, 2020 7:12 AM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: [CnD] Matches and irrational fears
> 
> I used to have to light my burners with a match back when I lived in
> Ecuador.  I had to work with a friend to light them because I was so afraid
> of them.  She spent several hours with me getting me over my fear.  I'll
> never forget it.  
> 
> I had to  light the match and then light the stove with the lit match, which
> all my sighted friends said was more scary than lighting the match itself.
> I had to do this or go hungry.  It was that simple. 
> 
> But guess what?  Now that I am back in Texas, I am just as much afraid of
> lighting matches as I was before.  I am also afraid of my Instant Pot.  Even
> though I used a regular pressure cooker in Ecuador almost every day.  In
> fact, I may have used the regular pressure cooker two or three times on some
> days.  But now, I am terrified of even my very safe Instant Pot.  I guess I
> am going to have to make myself use it a few times to get over this.  And I
> will have to keep using it.  
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Ron Kolesar via Cookinginthedark
> Sent: Tuesday, August 4, 2020 10:08 PM
> To: cookinginthedark@acbradio.org
> Cc: Ron Kolesar 
> Subject: Re: [CnD] Preferred cooking methods
> 
> I don't use the oven top as well.
> With the island that came with the house.
> The gas admitter burned out.
> So, to use the oven these days you need to strike the stove with a match.
> So, that's out for me and the toaster oven and microwave is over used. 
> SMILES.
> Ron
> 
> -Original Message-
> From: Immigrant via Cookinginthedark
> Sent: Monday, August 3, 2020 17:02
> To: cookinginthedark@acbradio.org
> Cc: Immigrant
> Subject: [CnD] Preferred cooking methods
> 
> I use the oven and the microwave for my cooking, trying to avoid stovetop
> cooking as I don't trust myself boiling and especially frying. And I cannot
> think of any foods that I would prefer boiled anyway.
> 
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Karen Delzer via Cookinginthedark
> Sent: Monday, August 3, 2020 3:48 PM
> To: cookinginthedark@acbradio.org
> Cc: Karen Delzer 
> Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
> 
> We use Success rice sometimes, and it's great! You just boil the bag for
> about ten minutes, and then you're done. They've got different ones, too.
> 
> Karen
> 
> At 12:44 PM 8/3/2020, you wrote:
>> As I said, my rice is minute rice, so it is partially cooked. It comes 
>> in 4-ounce cups, and it is meant for microwaving. I don't buy regular 
>> rice because I don't feel the need for a bag of 5 or more pounds of 
>> rice for just me, and all that stovetop cooking for just one person 
>> when I can cook a couple of those cups for a minute and a half and they 
>> are ready. To rinse or not to rinse is not a question as this rice is 
>> prepackaged and I cook it in its cup.
>> 
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of Deborah Armstrong via Cookinginthedark
>> Sent: Monday, August 3, 2020 11:30 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Deb

Re: [CnD] Grocery shopping online

[Penny Reeder via Cookinginthedark]

I have had good experiences with Instacart, and Amazon Prime with Whole Foods, 
as well. I am not a fan of Pea Pod.

Sent from my iPhone

> On Aug 2, 2020, at 6:28 PM, Immigrant via Cookinginthedark 
>  wrote:
> 
> When I shopped online, Peapod was my first choice, with an occasional 
> Instacart order. But when Peapod delivery situation became much worse in 
> March, when you were supposed to schedule a delivery 2 weeks in advance and 
> even that window closed quickly if you didn't catch it at exactly midnight 
> central time, I started using Instacart as my main service. Instacart also 
> had problems with delivery scheduling, but at least the situation was better 
> than with Peapod. And now that both services seem to have improved their 
> deliveries, I would still rather order from Instacart for a couple of 
> reasons. With Instacart, you are in total control of what product, if any, 
> you want as replacement if your original item is out of stock. With Peapod, 
> your choice is much more limited. I turned substitutions off in my Peapod 
> settings because if I allowed them, it would likely be up to the discretion 
> of Peapod personnel what will substitute an out-of-stock product. Besides, as 
> I said, their contactless delivery seems to be unavoidable.
> 
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> Tiffany Jessen via Cookinginthedark
> Sent: Sunday, August 2, 2020 5:43 PM
> To: cookinginthedark@acbradio.org
> Cc: Tiffany Jessen 
> Subject: Re: [CnD] Shopping Angel or Instacart
> 
> Yes, Peapod is accessible. I have used it for something like 15 years now, 
> far before all the others started to deliver. Peapod is stop and shop, which 
> some say is more expensive than other groceries, but The service fee is less 
> than other services too, so it kind of balances out.  With sales, I usually 
> save at least $20 an order, so if the prices aren’t as good as other 
> locations it kind of balances out. I have no major fact pushing me to stay 
> with what I do or tempting me to leave, other than I am generally just too 
> lazy to start with another service and learning the most efficient 
> techniques. I can do a whole order in just a matter of minutes, based on 
> using my previously ordered list. I would say that the computer is a lot more 
> efficient than the tediousness of the app, but I say that about most things 
> in general, as the phone is never very powerfully efficient.  
> 
> Sent from my iPhone
> 
>> On Aug 2, 2020, at 5:26 PM, meward1954--- via Cookinginthedark 
>>  wrote:
>> 
>> So I guess that Peapod is accessible.  Who do they shop for?
>> 
>> 
>> 
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of Immigrant via Cookinginthedark
>> Sent: Sunday, August 2, 2020 2:56 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Immigrant 
>> Subject: Re: [CnD] Shopping Angel or Instacart
>> 
>> I always steer away from contactless delivery because I live in an 
>> apartment. I don't want a shopper or delivery person to drop my bags in the 
>> lobby or, worse yet, at the entrance of my building. I filled a cart on 
>> peapod.com a couple of weeks ago, but when I went to check out and realized 
>> the contactless delivery checkbox cannot be unchecked, I emptied the cart, 
>> cancelled the whole process and logged into Instacart instead. They also 
>> currently do mostly contactless deliveries, but I am almost sure their 
>> shoppers will drop the bags by my apartment door and ring the bell.
>> 
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of meward1954--- via Cookinginthedark
>> Sent: Sunday, August 2, 2020 3:38 PM
>> To: cookinginthedark@acbradio.org
>> Cc: meward1...@gmail.com
>> Subject: Re: [CnD] Shopping Angel or Instacart
>> 
>> Instacart will do a no-contact delivery.  We have it set up where they leave 
>> the groceries on the porch and knock.  
>> 
>> 
>> 
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of Linda S. via Cookinginthedark
>> Sent: Sunday, August 2, 2020 2:31 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Linda S. 
>> Subject: Re: [CnD] Shopping Angel or Instacart
>> 
>> Well, in talking about being so dependent on my husband, before this 
>> corrona virus hit, I loved going to the store myself and doing the 
>> grocery shopping. Now it's just not safe as we both have compromised 
>> health issues, and I'm almost 70 years old! Ug!But since I'm stuck at 
>> home, you all have given me something to do, and something to look 
>> forward to. Thanks! (smile)
>> 
 On 8/2/2020 9:11 AM, Tiffany H. Jessen via Cookinginthedark wrote:
>>> And, if you don't feel you have good enough skills to use the instacart app 
>>> or are finding it tedious, there is always the Gogo Grandparent service. 
>>> This service was previously known for being a third-party service you could 
>>> call and they would set up your Oober rides for you if you din't have the 
>>> skills or even if you dind't have a smar

Re: [CnD] Easy to use pour over coffee device

[Penny Reeder via Cookinginthedark]

Oxo makes an electric pour-over coffee pot. We have been using ours
for at least three years. The coffee is good, not as good as the
coffee from our French press was, but it made me nervous to be
popuring boiling water early in the morning when I'm never
particularly alert, and the Oxo pour-over is a great alternative.
Penny

On 6/3/20, Lynda via Cookinginthedark  wrote:
> One thing I learned when using these coffee systems is to measure the
> water that you will need before boiling it.  Then, you can just pour it
> through when it is hot.  So, for 1 cup fill that cup and pour in to
> whatever you will heat it with.
>
>
> Lynda and Missy
>
> On 6/3/2020 10:34 AM, Jude DaShiell via Cookinginthedark wrote:
>> My Mother while she was alive had a Milita pour over coffee system.  It
>> had two pieces.  The small one was a cloth funnel.  The big one was a
>> ceramic funnel into which the cloth funnel and coffee fit.  Then you put
>> your own cup or mug under it to pour.
>>
>> I wonder, does that World Market handle Fair Trade items?  I like to buy
>> Fair Trade items when possible.
>>
>> On Wed, 3 Jun 2020, Regina Marie via Cookinginthedark wrote:
>>
>>> Date: Wed, 3 Jun 2020 09:56:23
>>> From: Regina Marie via Cookinginthedark 
>>> To: cookinginthedark@acbradio.org
>>> Cc: Regina Marie 
>>> Subject: Re: [CnD] Easy to use pour over coffee device
>>>
>>> I used to have a device I got from the World market. It had a wooden
>>> handle
>>> and a firm frame aroundit and a cone-shaped cloth attached to it. It made
>>> wonderful coffee. The World market is online. I'm going to look for it
>>> and
>>> will let you know if I find it. It's one of those things that has walked
>>> out
>>> of my house with one of the people renting from me.
>>>
>>>
>>> With Warm Regards:
>>> Regina Brink
>>> President, ACB Capital Chapter of California Council of the Blind
>>> Find me at: https://facebook.com/reginamarie
>>> Follow me on: https//:www.twitter.com/mamaraquel
>>>
>>> -Original Message-
>>> From: Cookinginthedark  On Behalf
>>> Of
>>> Crist?bal Mu?oz via Cookinginthedark
>>> Sent: Sunday, May 31, 2020 10:34 AM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Crist?bal Mu?oz 
>>> Subject: Re: [CnD] Easy to use pour over coffee device
>>>
>>> I know how to make good French press coffee. I personally use the James
>>> Hoffmann french press method but that wasn?t the question.
>>> I was specifically asking about pour over devices and if anyone was using
>>> one that was accessible to use since pour over is more fussy about proper
>>> water stream and aim.
>>> So again, if anyone?s making their coffee with the pour over method,
>>> input
>>> on which pour over device and technique they?re using would be
>>> appreciated.
>>>
>>> Crist?bal
>>>
>>> -Original Message-
>>> From: Cookinginthedark  On Behalf
>>> Of
>>> Jude DaShiell via Cookinginthedark
>>> Sent: Saturday, May 30, 2020 9:14 PM
>>> To: Jan via Cookinginthedark 
>>> Cc: Jude DaShiell 
>>> Subject: Re: [CnD] Easy to use pour over coffee device
>>>
>>> Anyone using a french press after pouring water over coffee in the pot
>>> needs
>>> to stir the coffee in the pot for a minute before pressing.
>>> Otherwise a french press will be about as bad as instant coffee.  That
>>> stirring gets the flavors into the water before you press.
>>>
>>> On Sat, 30 May 2020, Jan via Cookinginthedark wrote:
>>>
 Date: Sat, 30 May 2020 21:12:35
 From: Jan via Cookinginthedark 
 To: cookinginthedark@acbradio.org
 Cc: Jan 
 Subject: Re: [CnD] Easy to use pour over coffee device

 I wouldn't be comfortable trying it, but that's my preference. I've
 tried French press coffee at a friend's house, about 20 years ago. I
 wasn't too impressed with it.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Crist?bal Mu?oz via Cookinginthedark
 Sent: Saturday, May 30, 2020 5:30 PM
 To: cookinginthedark@acbradio.org
 Cc: Crist?bal Mu?oz
 Subject: [CnD] Easy to use pour over coffee device

 Hello list,

 So, I?ve got a drip machine, AeroPress and French press, but have been
 wanting to give the pour over method a try. Since it involves precise
 pouring over grounds and since I don?t feel like burning my fingers
 with spilt hot water, I was wondering if anyone?s currently making
 their coffee this way and if they recommend any particular device that
 may be more accessible over another? It seems like the V60 is more
 dependent on the precision and flow of the stream. Don?t know if the
 Chemex or Kalita or Melitta may be more forgiving in this regard. I?ve
 also heard of the Stagg pour over brewing set.

 Anyway, any input would be appreciated.

 Thanks,



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Re: [CnD] Buttermilk

[Penny Reeder via Cookinginthedark]

You can buy powdered buttermilk from Amazon.com or from most supermarkets. 
Reconstituted or blended with the dry ingredients in most baking recipes along 
with an equivalent amount of water, it works  perfectly and stores easily and 
seemingly indefinitely.

Sent from my iPhone

> On Apr 12, 2020, at 7:27 PM, Immigrant via Cookinginthedark 
>  wrote:
> 
> No, sour milk and buttermilk is not the same, but you are absolutely right
> when you say sour milk is whole milk that is too far gone to drink. Too many
> people think that sour milk is whole milk with vinegar added. And if you
> want to simulate buttermilk, take sour cream and dilute it with whole milk,
> this will represent buttermilk much better than adding vinegar to milk.
> 
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Jeanne Donovan via Cookinginthedark
> Sent: Sunday, April 12, 2020 6:28 PM
> To: cookinginthedark@acbradio.org
> Cc: Jeanne Donovan 
> Subject: [CnD] Buttermilk
> 
> Sour milk is not the same as buttermilk, but I have used whole milk with a
> little lemon juice or vinegar to simulate buttermilk. The taste isn't
> wonderful, but it really does work well in recipes calling for buttermilk.
> Sour milk is a wonderful additive in chocolate cake and it's a good way to
> use  up milk that is too far gone to drink, but   helps keep  chocolate cake
> moist.
> 
> Jeanne D.
> 
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Re: [CnD] Sort of success??? Maybe???

[Penny Reeder via Cookinginthedark]

You should not eat undercooked meat or poultry. If the food has not reached the 
recommended safe temperature. Keep cooking it until it does. Also check your 
thermometer for accuracy, and if it fails the test, discard it and replace it. 
Food borne illnesses  are serious.

Sent from my iPhone

> On Feb 20, 2020, at 7:35 PM, Brennen Kinch via Cookinginthedark 
>  wrote:
> 
> Hi guys so I tried cooking again tonight in my Amazon oven and it was 
> successful but I had a lot of trouble trying to get it to a good temperature
> I made bone in skin still on them chicken thighs and online it said that the 
> safe internal temperature had to be 165° So I cook them three of them for 
> about 40 45 minutes and I could only get them to 152°
> I also had a fourth one that I had to cook by itself because there wasn’t 
> enough room on my pan and I was only able to get that to about 113°
> They smelled pretty done to me and my mom said that they didn’t have to be 
> cooked all the way I just don’t want to get sick but I ate one of the ones 
> that was at 152° and I was fine so I think those are OK I’m just worried 
> about the last one that didn’t get cooked all the way to 165° or 150 to like 
> the other three what do you guys think
> 
> Sent from my iPhone
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Re: [CnD] Request for Advice with Accessible Appliances for Kitchen Remodeling?

[Penny Reeder via Cookinginthedark]

Check with AccessWorld,https://www.afb.org/aw; Low Vision Chef,
https://lowvisionchef.com/; or the new Envision Accessible Products
Hotline, 316.252.2500.
HTH,
Penny

On 2/1/20, Tiffany H. Jessen via Cookinginthedark
 wrote:
> My brother and I bought an investment property a few years ago for my
> parents to live in, and we've heard nothing but complaints about the status
> of the apliences since then, as they really are bad, but that is the place
> they chose, and we are tackling the items from most important, like HVAC and
> non-leaky, custome made sizes of windows in the cathedral ceiling sunlights
> and sliding doors first. I went up to visit them for Christmas, and whie we
> were together my brother and I went out to purchas the dishwasher and stove.
> My mother already researched which brands had all the features she wanted,
> duel, gas stovetop, electric inside, with convection bake, and
> self-cleaning, and without knowing the exact model, knew it was a Bosh.
> Putting all that together, that helped narrow it to one. The five burner
> knobs on the front are fairly thick, and easy for my mother's severe
> arthritis to grab. While she would prefer a knob to adjust the temperature
> of the oven, the flat panel is not a touch s
>  creen, so it would be very easy to label with dimo tape or loc dots like
> the microwave. Essentially it's just the functions on one side, bake,
> convection bake, clean, and whatever an oven does, then the other side has a
> numpad. The pad is used for both, temperature and a timer, but you don't
> have to bother using the timer in order to make it turn on.
>
> This model was pricy, but you can get it not duel, gas and electric, or skip
> out on something else, and the same model is available, with the same
> controls
>
> As to the dishwasher, it too is a not complicated Bosh. It's buttons are
> about the size of large stanps, and tactile, that is, after you find them.
> Rather than being on the front face, it's on the top edge of the door, after
> you open it. If I recall, the buttons are not on the edge of the front
> panel, but the thick liner that incelates the temperature of the water. If
> needing labels, I'm sure they would be safe to put below them, on the top
> edge of the front panel, closer to you, as that does not get wet. I'm not
> sure if the buttons get wet or not, but I'm guessing they do warm a bit.
>
> I don't know how excited you can get about dishwashers, but what I liked,
> probably available in many other models, is above the top wrack, there is a
> little hidden drawer. This is where you not only put the long serving
> utencils that are too tall to put in the silverware basket below, but my
> mother uses it for the sharp knifes. That way when I'm shuffling through and
> sorting the utencils into their drawer, I don't have to move slowly to avoid
> cutting myself. In the past she always tried to put them upside-down in the
> basket, but this drawer is a nice little touch.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of John Kolwick via Cookinginthedark
> Sent: Saturday, February 1, 2020 9:57 AM
> To: cookinginthedark@acbradio.org
> Cc: John Kolwick 
> Subject: Re: [CnD] Request for Advice with Accessible Appliances for Kitchen
> Remodeling?
>
> Hi, I purchased a GE slide-in model range for our kitchen a little over a
> year ago, it had knobs and the controls for the oven could be marked. A
> slide-in model has no back to it and all the controls are at the fron.
> Usually counter top surrounds it.  I also have a bosch,  (not sure of
> spelling at this moment) it had controls that are mostly accessible buttons.
>  good luck not an easy task today
>
> On 1/31/2020 11:15 PM, Kenneth Silberman via Cookinginthedark wrote:
>> Does anyone know of any accessible ranges, ovens, and dishwashers?  I
>> am trying to find some with classic knob controls.  I find that using
>> appliance apps is slow and unreliable.  So, I would preferer to rely
>> on marking up dials.  Apps are fine, but I don't want to rely on them for
>> primary access.
>> I have had a bad experience with controlling laundry machines with
>> Home Connect and am returning them in favor of dial-controlled machines.
>> Thanks.
>>
>>
>>
>> Ken
>>
>>
>>
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Re: [CnD] Does Shipt deliver Pharmacy items

[Penny Reeder via Cookinginthedark]

What is favor?

Sent from my iPhone

> On Dec 30, 2019, at 9:12 AM, gail johnson via Cookinginthedark 
>  wrote:
> 
> At the present time HEB doesn't deliver perscriptions.
> We have to use Favor for this purpose.
> Also what do any of you typically tip your driver?
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Re: [CnD] Grocery delivery services

[Penny Reeder via Cookinginthedark]

Hi everyone. I use and really enjoy using Instacart  via the IOS app on my 
phone. Mostly, i buy from Costco, but can also shop from Giant, and on occasion 
buy from Giant as well. I also shop from Whole Foods, using the Prime app, 
which is also totally accessible on Ios.

Sent from my iPhone

> On Dec 29, 2019, at 8:24 AM, Jude DaShiell via Cookinginthedark 
>  wrote:
> 
> For anyone that has a Giant store in their local delivery area, the giant
> app is inaccessible but the peapod app is accessible at least on iPhone.
> You have to order $100.00 for them to deliver though so keep that in mind.
> They also don't contact you about substitutions either just do them.
> 
> 
> 
> --
> 
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Re: [CnD] CP Sugared Almonds

[Penny Reeder via Cookinginthedark]

I have made these in a foil-lined jelly-roll pan (15x10"), baking at
250, stirring occasionally, for 1 hour. Delicious!
Penny

On 12/9/19, Jude DaShiell via Cookinginthedark
 wrote:
> These are traditionally given out at Jordanian weddings.
>
> On Mon, 9 Dec 2019, Sugar Lopez via Cookinginthedark wrote:
>
>> Date: Mon, 9 Dec 2019 14:16:51
>> From: Sugar Lopez via Cookinginthedark 
>> To: CND List 
>> Cc: Sugar Lopez 
>> Subject: [CnD] CP Sugared Almonds
>>
>> CP Sugared Almonds
>>
>>
>>
>> ??  ??  ??  ??  ??  ??
>>
>>
>>
>> Chances are, you are going to be giving some gifts to some people in the
>> very near future.
>>
>> Perhaps even you might be like me and feel a teensy weensy bit behind.
>>
>> It's Okay. I've got you.
>>
>> Make sugared almonds.
>>
>> Put them in a jar, plastic container, metal tin, or "fancy" Ziplock, and
>> slap on a bow.
>>
>> #ta-da!!
>>
>> How to Make Sugared Almonds in the CrockPot Slow Cooker
>>
>> The Ingredients.
>>
>> serves 10
>>
>> cooking spray
>>
>> 1 1/2 cups sugar (try not to freak out on me)
>>
>> 3 tablespoons cinnamon
>>
>> 1/8 teaspoon kosher salt
>>
>> 1 egg white
>>
>> 1 1/2 teaspoons vanilla extract
>>
>> 3 1/4 cups whole raw almonds (that's what was in the packages I bought;
>> it's a weird measurement)
>>
>> you can make them in batches so that they don't burn
>>
>>
>>
>> aluminum foil or parchment paper
>>
>> The Directions.
>>
>> Use a 4-quart slow cooker. Spray the stoneware well with cooking spray. In
>> a mixing bowl, combine sugar, cinnamon, and salt. Set this bowl aside.
>>
>> In a larger mixing bowl, whisk together the egg white and vanilla extract.
>> Pour the almonds into this bowl and stir well to coat.
>>
>>
>>
>> Add your cinnamon mixture to the top of the nuts and toss with spoons to
>> fully coat (too many nuts to do the plastic bag toss---you'd have to do
>> batches).
>>
>>
>>
>>
>>
>> Put the almonds into the slow cooker and cover.
>>
>>
>>
>> Cook on high for 2 hours, stirring every 20-30 minutes or so to keep the
>> almonds on the side of the crock from getting too crispy.
>>
>> When the nuts are all hot and toasty, let them cool fully on a length of
>> foil or parchment paper. When fully cool, store in an air-tight
>> container.
>>
>> The Verdict.
>>
>> I never had the chance to store my almonds in an air-tight container.
>>
>>
>>
>> enjoy!! Happy Slow Cooking!!
>>
>>
>>
>>
>>
>> ?How lucky I am to have something that makes saying goodbye so hard.?
>>
>> - - Winnie the Pooh
>>
>> ?, ?
>>
>> I appreciate your friendship/support at:
>>
>> https://www.gofundme.com/sugars-transplant-journey
>>
>> -Sugar
>>
>>
>>
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>>
>
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Re: [CnD] Honey

[Penny Reeder via Cookinginthedark]

Microwaving won’t affect the honey’s deliciousness in any way, but it will some 
of the organisms  that make honey contribute to good health and counteract 
dangerous bacteria. Alexa says that honey crystalizes more quickly when stored  
in plastic.

Sent from my iPhone

> On Oct 18, 2019, at 9:01 PM, Nicole Massey via Cookinginthedark 
>  wrote:
>
> Hot water, just not so hot that it melts the container. If what it's in is 
> microwave safe you can do that too.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
> -Original Message-
> From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, October 18, 2019 6:52 PM
> To: cookinginthedark@acbradio.org
> Cc: Wendy 
> Subject: [CnD] Honey
>
> My honey has crystallized. How do I uncristalize it? Thanks.
> Wendy
>
>
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Re: [CnD] bananna bread request

[Penny Reeder via Cookinginthedark]

Hi, I have been making this recipe for Banana Bread for decades. It
has been -- and continues to be -- very popular, and sometimes I give
the loaves as gifts, or just store extra in the freezer for week end
breakfast guests. Sometimes I add chocolate chips, sometimes walnuts,
sometimes blueberries -- sometimes I don't add anything else at all!

Enjoy!
Penny
Best Banana Bread
Makes 3 9"x5"" loaves
Based on Recipe from Beard on Bread!

1. Cream together, for about 5 minutes, the following ingredients:
1 cup sweet butter;
1/2 cup Canola or other cooking oil;
3 cups sugar.

2. Mash 6 very ripe bananas and set aside.

3.Combine and set aside 1-1/2 tsp. lemon juice and 1 cup milk.  (I
have also used buttermilk or yogurt, with no appreciable difference in
the finished product.)

4. Combine these dry ingredients, and set aside:
6 cups flour;
1/2 tsp. salt; and
1-1/2 tsp. baking soda.

5. To creamed mixture, add, one at a time, 6 eggs, beating well after
each addition.

6. Now, stir in the mashed bananas.

7. Alternately, add the dry ingredients and the soured milk, beginning
and ending with the dry ingredients.

8.  Pour into 3 well-buttered loaf pans.  Bake in a 350-degree oven
for approximately an hour, until toothpick comes out clean.

Enjoy!


On 10/2/19, Helen Whitehead via Cookinginthedark
 wrote:
> This is the exact same one I bake too. It's my favorite! I also omit nuts,
> since it's not one of my favorite ingredients to add to bake goods.
> I make this for everyone! And they all love it! It's so moist!
>
> -Original Message-
> From: L Urie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Wednesday, October 2, 2019 4:08 PM
> To: cookinginthedark@acbradio.org
> Cc: L Urie 
> Subject: Re: [CnD] banana bread request
>
> I've tried several banana bread recipes but I always come back to this one.
> My favourite by far.  I cut the cinnamon in half and omit the nuts because
> of allergies.
>
>
> Banana Bread
>
> 1/2 c. butter
> 2 eggs
> 1 c. white sugar
> 1 tsp. vanilla extract
> 1 c. ripe mashed bananas
> 1 tsp. cinnamon
> 1 tsp. baking soda
> 1/2 tsp. salt
> 1/2 c. sour cream
> 1-1/2 c. sifted flour
> 1/2 c. chopped walnuts (optional)
>
> Preheat oven to 350°F.
> Mix: butter, eggs, sugar, vanilla in a bowl and mix until creamy.
> Add: bananas, cinnamon and mix well.
> Add: baking soda, salt, sour cream, flour, mix until all smooth.
> Pour into a greased and floured 8-4 inches loaf pan.
> Bake at 350°F for 1 hour until done.
>
>
> On 2019-10-02 3:58 p.m., Drew Hunthausen via Cookinginthedark wrote:
>> Dear list,
>>
>> Can all of you wonderful bakers please share your banana  bread recipies?
>> I'm looking for recipies that don't have a ton of different ingredients.
>> Thanks so much
>>
>>
>>
>>
>>
>> Drew Hunthausen
>>
>> The No Excuses Blind Guy
>>
>> #1 Blind and Hearing Impaired Motivational Speaker, Triathlete,
>>
>> & International Best Selling Author
>>
>>
>>
>> Get my free guide, The Five Keys To Living A No Excuses Life Filled
>> With Joy, Peace, and Prosperity!
>>
>> http://DrewsInspirations.com 
>>
>>
>>
>> To book Drew for your event go to
>>
>> http://bookdrew.com 
>>
>> (714) 296-7111
>>
>>
>>
>> With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!
>>
>> http://NoExcusesBlindGuy.com
>>
>>
>>
>>
>>
>>
>>
>>
>>
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Re: [CnD] MealthyCrisp Lid

[Penny Reeder via Cookinginthedark]

I have not purchased it, but it is available from Amazon.com for $50. I am
Considering buying it but haven’t quite decided primarily because it sounds 
like the number of servings one can prepare is quite small. If i were to buy 
the crisp lid, i would buy the one for the Instant Pot because that’s what i 
already have and enjoy using for pressure cooking.
Sent from my iPhone

> On Aug 21, 2019, at 1:49 AM, Anna Dimovitz via Cookinginthedark 
>  wrote:
>
> Hi everyone!
> I have seen a lot of posts about the Instant Pot Pressure Cooker.  I am 
> thinking about purchasing the Ninja Foodi Pressure Cooker with crisper lid; 
> similar to the Instant Pot Pressure Cooker; with one exception, the Instant 
> Pot does not air fry/crisp.
> Reading the pros and cons concerning both products, I like the fact that the 
> Instant Pot is lighter in weight, not as bulky, and pot is stainless steel.   
> I also like the fact that you just press a button  to pressure cook instead 
> of positioning a valve.
> That being said, I like the fact that there is a crisper lid attached to the 
> Ninja.
> I understand there is a standalone crisping  lid called “Mealthy  Crisp Lid” 
> which you can attach to the Instant Pot.  Has anyone purchased this product; 
> if so, what do you think of this particular accessory?
> I would appreciate any feedback. Thank you in advance.
>
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Re: [CnD] Cutting mango [OU]

[Penny Reeder via Cookinginthedark]

Me too!
Those other directions were so complicated! Also, the best place to eat a mango 
is over the sink!
Sent from my iPhone

> On Aug 20, 2019, at 4:09 PM, Sugar Lopez via Cookinginthedark 
>  wrote:
>
> Hi
> The way I peel my mangos  is to place the mango with the smaller end or side  
> up
> Taking a knife, I cut down as if I was cutting it into fourths.
> I then start to peel down by taking the top and pulling down.
> Note that there is a long and large pitt in the center of the Mango so there 
> is no way you can cut right through it.
>
> Another way I like to eat it and it is messy but so so good is to simply cut 
> it in half(again just slicing it down
> Then peel it that way and just eat it right off the peel.
> It is very juicy but so good!
> “How lucky I am to have something that makes saying goodbye so hard.”
> - - Winnie the Pooh
>
> I appreciate your friendship/support at:
> https://www.gofundme.com/sugars-transplant-journey
> -Sugar
>
> -Original Message-
> From: Holroyd, George via Cookinginthedark 
> Sent: Tuesday, August 20, 2019 12:33 PM
> To: cookinginthedark@acbradio.org
> Cc: Holroyd, George 
> Subject: [CnD] Cutting mango [OU]
>
> OFFICIAL USE
>
> Hi Everyone,
>
> Does anyone have any tips or suggestions for a blind person (age 12) who 
> wants to learn how best to peel and cut a whole mango?
>
> Many Thanks
> George
>
> (Proud parent of a blind 12 year old)
>
>
>
>
>
>
> Sent with BlackBerry Work
> (www.blackberry.com)
>
> OFFICIAL USE
>
> __
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> message by mistake, please keep it confidential and return it to the sender.
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> viruses, the EBRD accepts no liability for any loss or damage caused by 
> computer viruses and would advise you to carry out your own virus checks.
> The contents of this e-mail do not necessarily represent the views of the 
> EBRD.
>
>
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Re: [CnD] instant pot recipes

[Penny Reeder via Cookinginthedark]

Hi, Here's one of the easiest InstantPot recipes I've made:
Instant Pot Chicken Verde
Ingredients:

2 lbs. chicken thighs or chicken breasts

1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

16 ounces salsa verde

Salt and black pepper, to taste



Directions:


Place the chicken in the Instant Pot or pressure cooker. Add the
cumin, garlic powder, and salsa verde.

Set cooker to high pressure for 25 minutes or on the Instant Pot press
the poultry button.

When the chicken is done cooking, quick release the pressure and shred
the chicken in the pot with two
forks. Season with salt and black pepper, to taste. Serve with
tortillas, rice,  use in burritos, quesadillas,
tacos, salads, etc.

Trader Joe's has wonderful jarred salsa verde. You could make
something similar with regular tomato-based salsa from a jar.

BookShare has lots of wonderful Instant Pot and Pressure
Cooking-related books, and two of the best are by Melissa Clark,
"dinner in an Instant," and "Comfort in an Instant." I also recommend
the Facebook InstantPot group(s) for good recipes and lots of advice.
Penny


On 5/23/19, Pamela Fairchild via Cookinginthedark
 wrote:
> There is a product that resembles a crockpot but also pressure cooks, and
> you may be able to do other things with it. I have not seen one. I have a
> rice cooker that does similar things though. The new electric pressure
> cookers are really nice for speeding up your cook time. My rice cooker cooks
> the rice under pressure and it comes out great. There is a setting for brown
> or white rice, beans, soup, meat, vegetables, and I don't remember what all.
> I can also brown meat in a little oil, then turn on the pressure to let it
> cook completely, like a roast for example. It can also function as a slow
> cooker. I usually use it to just cook rice and beans though. I think the
> brand everybody else likes is called instapot. It would be looking up. There
> are useful models and ones that a blind person finds impossible because of
> the touch screen problem. The ones with buttons work well though. My rice
> cooker has buttons and I have brailled the various programs out because I
> wouldn't remember them if
>  I didn't.
> That probably doesn't really answer your question, but it should help put
> you on the right track.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Carol Ashland via Cookinginthedark 
> Sent: Thursday, May 23, 2019 2:33 PM
> To: Brink-Chaney, Marcie A via Cookinginthedark
> 
> Cc: Carol Ashland 
> Subject: Re: [CnD] instant pot recipes
>
> What is this instant pot you're all mentioning? It sounds like a pressure
> cooker? Where does one get such a thing?
>
> Carol Ashland
> carol97402@gmail.comOn May 23, 2019 8:57 AM, "Brink-Chaney, Marcie A via
> Cookinginthedark"  wrote:
>>
>> The first place she may want to go is:
>> https://instantpot.com/
>> There, she can find recipes and best of all, accessible manuals for her
>> instant pot and other models.  I started there when using my instant pot
>> for the first few times.  There are groups you can join on facebook which
>> have all kinds of recipes and at least one of them sells accessories which
>> come in handy if you want to have a bundt or cake pan, a steamer basket,
>> small cilicone gloves that cover just your fingertips so you can pick up
>> the pot to take it out of the base... And google or allexa or siri are
>> very helpful to find recipes for most appliances.
>>
>>
>> Marcie Brink-Chaney CVRT CATIS
>> Visually Impaired Services
>> University Health Center
>> Detroit Receiving Hospital
>> Detroit Medical Center
>> Address:  4201 St. Antoine
>> Detroit MI 48201
>> Phone:  (313)745-4131
>> Email:  mbrin...@dmc.org
>> -Original Message-
>> From: Richard Kuzma via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Wednesday, May 22, 2019 9:32 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Richard Kuzma
>> Subject: [CnD] instant pot recipes
>>
>> good evening,
>>
>> I am looking for some instant pot recipes for anothert blind person.
>>
>> Can anyone help me out and send / post some basic and easy ones to get her
>> started please?
>>
>> Thanks
>>
>> Rich
>>
>>
>>
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>>
>> This message (including any attachments) is confidential and intended
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>> and is protected by law. If you are not the intended recipient, please
>> delete the message (including any attachments) and notify the originator
>> that you received the message in error. Any disclosure, copying, or
>> distribution of this message, or the taking of any action based on it, is
>> strictly prohibited. Any views expressed in this message are those of the
>> individual sender, except where the sender specifies and with authority,
>> states them to be the views of T

Re: [CnD] Any tips for frying eggs?

[Penny Reeder via Cookinginthedark]

It’s easy to fry an egg in a skillet on the stovetop. I prefer cast iron. Heat 
the skillet on medium high until hot. A pat of butter should sizzle when you 
drop it in. Break an egg into a small cup and tip it in. Try to remember its 
relative position in the pan. Turn down the burner to medium low, sprinkle the 
egg with salt and pepper. Cover the pan. After 2 and a half to 3 minutes, 
remove the lid and slide a spatula under the egg and plop it onto your plate. 
Enjoy!

Sent from my iPhone

> On Apr 15, 2019, at 2:17 PM, Nicole Massey via Cookinginthedark 
>  wrote:
>
> Yeah. I don't eat eggs any way but scrambled, but I've got a friend who, at 
> my suggestion, did a web search on microwave+fried+egg and found instructions 
> that turned out an egg she was pleased with in about 45 seconds. Time may 
> vary depending on your microwave wattage. I've had excellent results making 
> scrambled eggs this way, so I suggested it to her and it cooked them with far 
> less mess.
>
> -Original Message-
> From: Tina Kurys via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Monday, April 15, 2019 10:57 AM
> To: cookinginthedark@acbradio.org
> Cc: Tina Kurys 
> Subject: [CnD] Any tips for frying eggs?
>
> Hi, all. I love fried eggs but have given up on them because I can't 
> consistently cook them to my preferred doneness, not too firm but with all 
> the white being white. I had for years used the steam method, where you add a 
>  bit of water and put a lid on the pan so the top cooks from the steam and 
> you don't need to flip them. With my gas stove, I can't seem to set the heat 
> precisely enough to use time as a way to decide when to take them off the 
> heat. Do any of you have any brilliant ideas?
> Tina
>
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Re: [CnD] barbiecuing?

[Penny Reeder via Cookinginthedark]

I have barbecued successfuly while using a gas grill, but i must admit it’s not 
my favorite way to cook. The burgers, steaks, hot dogs, and chicken thighs and 
the salmon and baby potatoes have all come out well, but it still makes me 
nervous and worried that especially things like chicken might be underdone. 
Still, you can do it, and using a timer and a talking thermometer helps a lot!

Sent from my iPhone

> On Apr 15, 2019, at 10:23 AM, May Anderson via Cookinginthedark 
>  wrote:
>
> Good evening everyone.
>
> I was wondering if there was a safe way for a totally blind person to 
> barbecue? I would love to be able to make barbecued hamburgers and hot dogs 
> for starters.
>
> May, Baby J and little Snowman
> www.canadianlynx.ca
> m...@canadianlynx.ca
>
>
>
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Re: [CnD] recipe needed

[Penny Reeder via Cookinginthedark]

Here's one we enjoy:
Enchiladas Verdes
Ingredients
For the chicken (or use 1 1/4 pounds leftover or store-bought roast chicken):
*   2 pounds bone-in chicken thighs or breasts, or a mixture
*   1 small white onion, cut in half
*   4 cloves of garlic
*   1 tablespoon kosher salt
For the salsa verde:
*   1 pound fresh tomatillos, husked, rinsed and cut into quarters (use
canned if you can't find
fresh)
*   1 small white onion, peeled and chopped
*   1 clove of garlic, peeled and chopped
*   2 serrano chiles or more to taste, seeds removed if you want it less
spicy, stemmed and roughly
chopped
*   4 to 5 tender stems of fresh cilantro, with leaves, roughly chopped
*   Salt to taste
For the enchiladas:
*   1/2 cup neutral oil, like canola
*   12 yellow corn tortillas
*   1 cup crumbled queso fresco or cotija cheese
*   1 cup Mexican crema, or use crème fraîche or sour cream
*   1 medium-size white onion, peeled and chopped (optional)

Preparation
1.  Prepare the chicken: Place chicken parts in a large saucepan with
onion, garlic and salt, and cover with water. Heat pan over high
heat until liquid comes to a boil, then reduce heat to medium and let
simmer until chicken is cooked through, about 20 to 25
minutes. Remove chicken and let cool, reserving stock for another use.
Using your fingers or two forks, shred meat from chicken
and reserve, discarding skin and bones. (Alternatively, shred meat
from leftover or store-bought roast chicken and set aside.)
2.  Meanwhile, heat oven to 375, and make the salsa verde: Combine
tomatillos, onion, garlic, serranos and cilantro in a blender or
food processor and purée until smooth, adding water as needed to thin
it out a little. Season with salt to taste.
3.  Prepare the tortillas: In medium sauté pan set over medium-high
heat, heat oil until it begins to shimmer. Using tongs or a wide
spatula, place a tortilla in the hot fat; it should start to bubble
immediately. Heat tortilla for about 10 seconds a side, until soft and
lightly browned. Remove tortilla and set on a rack set over a baking
pan, or just on a baking pan if you don't have a rack. Repeat
with remaining tortillas, working quickly.
4.  Assemble the enchiladas: Use a ladle to put about 1/2 cup salsa
verde in the bottom of a 9-by-13-inch baking pan and spread it out
a little. Roll a few tablespoons of shredded chicken into each
tortilla with a teaspoon or so of salsa verde and place it seam-side
down in the pan, nestling each one against the last. Ladle salsa verde
over top of rolled tortillas and sprinkle with about half the
crumbled cheese.
5.  Transfer to oven and bake until sauce bubbles and cheese is melted,
about 15 minutes. Dot with crema, sprinkle with remaining
cheese and, if using, chopped onion, then serve immediately.
NOTE: Cooks' notes suggest, microwaving the whole stack of corn
tortillas for 10-20 seconds, then keeping covered with a
kitchen towel to preserve moisture, and dragging each one separately
through the verde sauce before filling with the mixture of
sauce and chicken. Also, using Hatch Brand Salsa Verde instead of
making your own.


On 3/6/19, Nicole Massey via Cookinginthedark
 wrote:
> Okay, here's some search terms for you. Find an assembly method that works
> for you and use it for everything, as the way they go together doesn't
> change unless you change styles -- restaurant/rolled or homestyle/stacked.
> Chicken Ranchero Enchiladas
> Sour Cream Enchiladas
> Beef enchiladas
> Cheese enchiladas
> Verde enchiladas
> Any recipe site is going to have a lot of these types of recipes, along with
> others.
> A lot of beef enchilada recipes will call for ground beef. I find that it's
> a better result if you use "chili meat", a coarser grind. Most of the best
> restaurants spice the meat and cook it slow on a grill, and it may be
> possible to do this in a slow cooker.
>
> -Original Message-
> From: Lois Swartz via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Wednesday, March 06, 2019 6:21 PM
> To: cookinginthedark@acbradio.org
> Cc: Lois Swartz 
> Subject: Re: [CnD] recipe needed
>
> Nicole, Thank you for the help! My son asked me to get some recipes.
>
> Lois
>
> -Original Message-
> From: Nicole Massey via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Wednesday, March 06, 2019 6:05 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] recipe needed
>
> Okay, what kind? Enchiladas consist of three elements -- filling, tortillas
> (most often corn tortillas blanched in warm chicken stock to make them
> pliable) and sauce. Fillings can range from cheese to beef, pork, chicken,
> chicken and spinach, or the rare veggies, while sauces range from chili con
> carne, sour cream sauce, Verde sauce, ranchero sauce, and other more exotic
> options. (Note, chili con carne and what we think of as a bowl of chili
> aren't the same thing) Ther

Re: [CnD] Sinful Cinnamon Bundt Cake

[Penny Reeder via Cookinginthedark]

A 10-inch tube pan will hold exactly the same amount of batter as a
10-inch bundt pan, and the cake will be a lot easier to get out of the
pan!
Penny

On 2/2/19, Deborah Barnes via Cookinginthedark
 wrote:
> Thanks.  I'm going to try this tomorrow.
>
> Deb B.
>
> -Original Message-
> From: diane.fann7--- via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, February 01, 2019 8:36 PM
> To: cookinginthedark@acbradio.org
> Cc: diane.fa...@gmail.com
> Subject: Re: [CnD] Sinful Cinnamon Bundt Cake
>
> I made cake mix cakes in a tube pan for years before I owned bundt pans.
> Don't see why it wouldn't work.
>
> -Original Message-
> From: Deborah Barnes via Cookinginthedark 
> Sent: Friday, February 1, 2019 8:00 PM
> To: cookinginthedark@acbradio.org
> Cc: Deborah Barnes 
> Subject: Re: [CnD] Sinful Cinnamon Bundt Cake
>
> I don't have a bundt pan.  Can I bake it in a tube pan???  Or is that too
> big?
>
> Can't go get a bundt pan either.  
> Deb B.
>
> -Original Message-
> From: Marilyn Pennington via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, February 01, 2019 11:01 AM
> To: mypl...@groups.io
> Cc: Marilyn Pennington; cookinginthedark@acbradio.org
> Subject: [CnD] Sinful Cinnamon Bundt Cake
>
> Sinful Cinnamon Bundt Cake
>
>
>
> This delicious cake mix cake has ribbons of cinnamon running through it.
>
> Serves sixteen.
>
> ready in: 1-2 hrs.
>
> ingredients
>
> 1 package (18.25 ounce size) yellow cake mix
> 1 package (3.4 ounce size) instant vanilla pudding mix
> 3/4 cup vegetable oil
> 3/4 cup water
> 4 eggs
> 1 teaspoon vanilla extract
> 1 cup chopped nuts (walnuts or pecans work well)
> 2 tablespoons ground cinnamon
> 1/3 cup sugar
>
> directions
>
> Preheat the oven to 350 degrees F. Heavily grease a Bundt pan (with butter
> or shortening - not non-stick cooking spray) and set it aside.
>
> Combine the cake mix, pudding mix, oil, water, eggs, and vanilla in a mixing
> bowl. Beat on medium-high speed with an electric mixer for 4-5 minutes or
> until completely blended.
>
> Sprinkle the nuts in the bottom of the prepared pan. They should adhere to
> the greased pan.
>
> Combine the cinnamon and sugar and mix well.
>
> Pour 1/3 of the cake batter into the Bundt pan. Sprinkle with half of the
> cinnamon-sugar mixture. Evenly pour another 1/3 of the cake batter over the
> cinnamon layer. Sprinkle with the remaining cinnamon-sugar mixture. Pour the
> remaining cake batter over the top.
>
> Place the pan in the oven and bake at 350 degrees F for 1 hour or until the
> cake tests done.
>
> Remove from the oven and let cool in the pan for 10 minutes. Invert the pan
> onto a platter or large plate and remove the cake. Let it cool completely
> before slicing or storing. Store in an airtight container at room
> temperature for up to 5 days.  Enjoy.
>
>
>
>
>
> ___
> Cookinginthedark mailing list
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
> ---
> This email has been checked for viruses by AVG.
> https://www.avg.com
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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>
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Re: [CnD] Toffee Squares

[Penny Reeder via Cookinginthedark]

I have been making these cookies (from Marion Burrows’ Elegant but Easy) for 
decades. They have been quick. Desserts, birthday party school treats from 
kindergarten through middle school for each of our 6 children
, bake sale contributions, and care package inclusions! Use unsalted butter, 
never margerine! Line the baking pan with parchment to make cutting easier, and 
simply melt 2 cups of chocolate chips in the microwave while the shortbread 
layer bakes — skipping the German sweet chocolate! You can toast sliced almonds 
or other nuts in a glass pie plate for 2 or 3 minutes on high power in a 
microwave to punch up their flavor before sprinkling on top, if you like.  
Enjoy!
Sent from my iPhone

> On Jan 18, 2019, at 1:50 AM, Marilyn Pennington via Cookinginthedark 
>  wrote:
>
> Toffee Squares
>
> 1 cup butter or margarine, softened
>
> 1 cup packed brown sugar
>
> 1 egg yolk
>
> 1 teaspoon vanilla extract
>
> 2 cups all-purpose flour
>
> 1/2 teaspoon salt
>
> 2 packages (4 ounces each) German sweet chocolate
>
> 1/2 cup chopped nuts
>
> In a mixing bowl, cream together butter and sugar. Add egg yolk and vanilla.
> Combine the flour and salt; gradually add to creamed mixture. Spread into a
> greased 13 by 9 by 2 inch baking pan. Bake at 350 degrees for 20 to 25
> minutes, or until golden brown. Melt chocolate in a heavy saucepan over low
> heat, stirring constantly. Spread over hot bars. Sprinkle immediately with
> nuts. Cool in pan on a wire rack. Cut into squares.
>
> Makes 4 1/2 dozen.  Mama's Corner.
>
> ___
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Re: [CnD] Christmas Cookie Recipes

[Penny Reeder via Cookinginthedark]

Hi Ellen, These are the best holiday cookies I have made over the past
few years. You could make a big pan-full and take care of lots of
people to whom you want to give gifts, or bring to a holiday party.
They would not mail well because of the icing, and they wouldn't keep
all that well unless you stored in the freezer. But, they are really
delicious!

If you line the baking pan with parchment before filling with the
batter, they're easier to remove and cut.

Enjoy!
Penny

FRUITCAKE BROWNIES

These irresistible treats are filled with dried apricots, figs and
cherries as well as dates and walnuts, and are topped with a cream
cheese frosting.

Brownies
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter
9 ounces semisweet chocolate, chopped
1 1/2 ounces unsweetened chocolate, chopped

1 cup plus 2 tablespoons sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
1/3 cup chopped dried apricots
1/3 cup chopped dried figs
1/3 cup chopped pitted dates
1/3 cup dried sour cherries or dried currants

Frosting
1 8-ounce package cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2 cups sifted powdered sugar

Walnut halves (optional)

For Brownies:
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Combine 1
cup butter and semisweet and unsweetened chocolates in heavy medium
saucepan. Stir over low heat until chocolates melt and mixture is
smooth. Cool to lukewarm.

Using electric mixer, beat sugar and 3 eggs in large bowl until very
thick and pale, about 3 minutes. Stir in chocolate mixture and vanilla
extract. Whisk 1 cup flour, baking powder and salt in medium bowl to
blend. Stir dry ingredients into chocolate mixture. Mix in walnuts and
dried fruits.

Transfer batter to prepared dish; smooth top. Bake until top cracks
and tester inserted into center comes out with a few moist crumbs
attached, about 35 minutes. Cool in pan on rack.

For frosting:
Combine room temperature cream cheese, butter and vanilla extract in
processor. Blend until smooth, scraping down sides of bowl
occasionally. Add sugar and process to blend. Spread frosting over
brownies. Refrigerate until frosting is well chilled, about 2 hours.
(Can be prepared 3 days ahead. Cover; keep refrigerated.)

Cut brownies into squares. Arrange on platter; garnish with walnuts,
if desired, and serve.

Makes about 24.
  Bon Appétit December 1995


And, I made these adorable and delicious tartletsfor Thanksgiving. The
dough recipe is exactly the same dough I make for pie crust (except
that my recipe for pie crust doubles everything and makes 2 crusts),
so it was really easy for me to remove one of the balls of pie crust
dough I had made in advance and stored in the freezer, and put these
cute little tartlets together. They were a big hit!

I found the easiest way to line the little mini-muffin-cups with dough
was to make 24 little balls of dough and then flatten them between my
palms, and then fit them in. I also found that it was easier to remove
the finished tartlets from the pan if I let them cool a lot before
trying, and using a small fork worked better for me than the tip of a
knife.

Tiny Tim Cranberry Tarts
Makes 24
Ingredients


For the crust

8 tablespoons unsalted butter, at room temperature

3 ounces low-fat or regular cream cheese

1 cup flour



For the filling

1 egg

3/4 cup sugar

2 tablespoons unsalted butter, at room temperature

1 teaspoon vanilla extract

1/2 cup (2 ounces) chopped walnuts

72 (3 ounces) fresh or frozen cranberries




Directions


For the crust: Preheat the oven to 325 degrees. Have ready a nonstick
mini-muffin pan that will
accommodate 24 tarts.

In a bowl, using a food processor or your fingertips, combine 8
tablespoons of butter, the cream cheese
and flour until a ball of dough forms. The dough should be fairly
moist and come together easily.

Cut it into 24 pieces and place each piece into a mini-muffin tin pan.
Using your fingertips, press the
dough over the bottom and all the way up the sides of each cup.

For the filling: In a bowl using an electric mixer on medium speed,
combine the egg, sugar, butter and
vanilla and mix well. Stir in the nuts.

Place 3 cranberries in each cup and spread some of the nut mixture
over the cranberries, filling each cup
so the cranberries are covered.

Bake for 20 to 25 minutes, until well browned. Transfer the pan to a
wire rack to cool slightly. Run the
tip of a knife around the edge of each tart to  loosen, then slip the
tarts out of the pan.



Enjoy!

On 11/29/18, ellen telker via Cookinginthedark
 wrote:
> Does anybody have any tried and true Christmas cookie recipes?  I do not
> ones you get off the internet that you have not made yourself.
>
> Ellen
>
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> Cookinginthedark@acbradio.org
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Re: [CnD] Old World Puff Pancake

[Penny Reeder via Cookinginthedark]

Hi Pamela, You will love it!

One of our favorite restaurants in Rehoboth Beach, DE (It's called the
Back Porch Café, in case you ever get a chance to visit Rehoboth
Beach) serves this pancake with various in-season fruits and
mascarpone cheese. It is an absolutelywonderful way to start a day or
enjoy a brunch -- and it works for dessert too in our own kitchen! If
you don't have mascarpone cheese, you could dollop on regular or
whipped cream cheese, dollop on some whipped cream, or simply enjoy
the pancake with the slightly sweetened fruit! Bon appetite!
Penny

On 6/19/18, Pamela Fairchild via Cookinginthedark
 wrote:
> Thanks, Penny, I will give this a try, maybe even tomorrow. I have fresh
> cherries, blueberries and really good organic strawberries I got from the
> store today. That gives me great encouragement to give it a try--provided it
> is not thundering and has cooled off a bit. Otherwise I might make a frozen
> fruit salad just for the coolness.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Penny Reeder via Cookinginthedark 
> Sent: Monday, June 18, 2018 7:00 PM
> To: cookinginthedark@acbradio.org
> Cc: Penny Reeder 
> Subject: Re: [CnD] Old World Puff Pancake
>
> No, this pancake doesn't need any levening agent. It's also called a Dutch
> Baby, and my aunts used to call it a "Jane Eyre Pancake." It's delicious, it
> puffs way up without any baking powder or soda. The eggs, and the oven heat
> make it rise. The batter is very similar to popover batter.
>
> It's delicious with fresh fruit, such as sweetened blueberries or
> strawberries, or apples or pears sautéed in butter and sweetened with a
> little maple syrup.
>
> Penny
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
>
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Re: [CnD] Old World Puff Pancake

[Penny Reeder via Cookinginthedark]

No, this pancake doesn't need any levening agent. It's also called a
Dutch Baby, and my aunts used to call it a "Jane Eyre Pancake." It's
delicious, it puffs way up without any baking powder or soda. The
eggs, and the oven heat make it rise. The batter is very similar to
popover batter.

It's delicious with fresh fruit, such as sweetened blueberries or
strawberries, or apples or pears sautéed in butter and sweetened with
a little maple syrup.

Penny

On 6/18/18, Pamela Fairchild via Cookinginthedark
 wrote:
> It seems to me that a teaspoon of baking powder might also help with the
> puff.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Marilyn Pennington via Cookinginthedark
> 
> Sent: Monday, June 18, 2018 11:01 AM
> To: hands-on-cook...@yahoogroups.com
> Cc: Marilyn Pennington ;
> cookinginthedark@acbradio.org
> Subject: [CnD] Old World Puff Pancake
>
> Old World Puff Pancake
>
> 2 tablespoons butter or margarine
>
> 3 eggs
>
> 3/4 cup milk
>
> 3/4 cup all-purpose flour
>
> 2 teaspoons sugar
>
> 1 teaspoon ground nutmeg
>
> Powdered sugar
>
> Lemon wedges
>
> Syrup, optional
>
> Place butter in a 10 inch ovenproof skillet; place in a 425 degree oven for
> 2 to 3 minutes, or until melted. Place the eggs, milk, flour, sugar and
> nutmeg in a blender; cover and process until smooth. Pour into prepared
> skillet. Bake, uncovered, at 425 degrees for 16 to 18 minutes, or until
> puffed and browned. Dust with powdered sugar. Serve with lemon wedges and
> syrup, if desired.
>
> Note:
>
> Be sure the oven is preheated to 425 degrees before putting the skillet into
> the oven. A cast-iron skillet is a helpful tool because it heats up more
> quickly than other metals and makes a better puff.
>
> Makes 4 to 6 servings.  Mama's Corner.
>
>
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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>
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Re: [CnD] Yellow cake mix from scratch was Re: Pumpkin Dump Cake

[Penny Reeder via Cookinginthedark]

Hi Reinhart, Here you go:
YELLOW LAYER CAKE

Better than a box - almost as easy!

1.  Sift together the following dry ingredients, and set aside:
2 cups cake flour;
1 1/2 tsp. baking powder;
1/2 tsp. salt;

2.  Cream together 1/2 cup (1 stick) sweet butter and 1 cup sugar.
When light and fluffy - after about 5 minutes - stir in 1 tsp. vanilla
extract and 1/4 tsp. lemon extract.
3.  Beat in 3 large eggs, one at a time.

4.  Measure 3/4 cup plus 1 Tbsp. sweet milk, add milk and dry
ingredients alternately to creamed mixture, beginning and ending with
dry ingredients.

5.  Divide batter between two, buttered and lightly floured, 8" round
layer pans.  Bake at 375( for 25 minutes - cake will spring back when
touched lightly.


Here's another basic recipe with variations:
Definition list of 8 items
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
1/2 cup vegetable shortening
1 teaspoon vanilla extract
3 large eggs
list end
List of 4 items
1. Preheat oven to 350*F (175*C). Grease and lightly flour a 13 x 9 x 2-inch
baking pan
(or, two 9 x 1 1/2-inch round pans, or three 8 x 1 1/2-inch round pans). Set
aside.
2. In a large
mixing bowl
combine the flour, sugar, baking powder and salt, mixing well. Add the milk,
shortening and vanilla and beat with an electric mixer on medium to
medium-high
speed for 2 minutes, scraping sides of bowl as needed. Add the eggs and
continue beating an additional 2 minutes. Pour batter into prepared pan(s).
3. Bake the 13 x 9 x 2-inch
cake
for 40 to 45 minutes (or the 9-inch cakes for 30 to 35 minutes; the 8-inch
cakes for 20 to 25 minutes), or until a wooden pick inserted near center of
cake
comes out clean, or until cake springs back when touched lightly in the
center.
4. Cool the 13 x 9 x 2-inch cake on a wire rack. (Cool the 9 or 8-inch cakes
on wire racks for 10 minutes; remove from pans and cool completely on wire
racks.) Frost as desired.
list end

Makes 12 to 16 servings.

Variations:

For Marble Cake: Pour half of the prepared cake batter into another bowl.
Mix 2 ounces unsweetened chocolate, melted and cooled, 1 tablespoon sugar, 2
tablespoon
warm water and 1/4 teaspoon
baking
soda. Stir into one bowl of cake batter. Spoon light and dark batters
alternately into prepare cake pan(s). Using a thin spatula, cut through
batter several
times (without touching bottom of pan) for a marbled effect. Bake as
directed above.

For Cupcakes: Line 36 medium muffin cups with paper baking cups. Fill cups
about one-half full. Bake 20 minutes or until tested done. Cool in pan for 5
to 10 minutes on wire rack; remove and cool completely. Frost as desired.
Makes 36 cupcakes.

??







One more:  This is a cake mix.  It makes enough for only one cake, but
the advantage is you can whip up the mix one un-busy day, store it in
the freezer, and then whip up your cake or cupcakes when the dessert
emergency strikes!)
DIY: Homemade Yellow Cake Batter Mix
Yield: 5 cups cake mix
Prep Time: 10 minutes
2 cups granulated sugar
2 3/4 cups plus 1 tablespoon all-purpose flour and 3 tablespoons
cornstarch (or you can use 1-1/2 cups each unbleached flour and cake
flour)
1/2 cup nonfat dry milk powder
1 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter, cut in 1/2-inch cubes and cold
1 tablespoon vanilla extract
1. In the bowl of a food processor, combine the sugar, both flours, milk powder,
baking powder and salt. Process for 15 seconds. Add the pieces of
butter and lightly
toss with a fork so they are coated with the flour mixture. Sprinkle the vanilla
over the top. Pulse until the mixture is fine and crumbly, about 10
one-second pulses.
Use immediately or store in an airtight bag or container in the
freezer for up to
2 months.

To make the cake, adjust an oven rack to the middle position and
preheat the oven
to 350 degrees. Grease and flour your pan of choice
With an electric mixer, beat the prepared cake mix, 1 1/4 cups warm
water and 2 large
room-temperature eggs until the mixture is smooth, about 2 minutes.
Scrape the batter
into the prepared cake pan(s) and bake until a toothpick inserted in
the center comes
out clean, about 25-27 minutes for two 9-inch layer cakes. Or, for one 9X13-inch
cake (bake for 30 to 35 minutes), or one 12-cup bundt pan (bake for 40
to 45 minutes),
or 24 cupcakes (bake for 18 to 20 minutes)  *Makes enough for two
9-inch layer cakes (bake according to recipe), or one 9X13-inch
cake (bake for 30 to 35 minutes), or one 12-cup bundt pan (bake for 40
to 45 minutes),
or 24 cupcakes (bake for 18 to 20 minutes)  Cool the cake(s) in pan(s)
for 10 minutes, then turn out onto a wire rack. Cool completely.
Recipe Source: adapted slightly from Cook's Country April/May 2010



On 4/8/18, Jeanne Fike via Cookinginthedark
 wrote:
> Hi Reinhard,
> Here's a yellow cake recipe I've made many times
> Jeanne
> yellow cake
> 2 cups all purpose flour
> 1 1/2 cups granul

Re: [CnD] accessible glass top stoves

[Penny Reeder via Cookinginthedark]

I have a glass-topped stove. It's made by Sears and is several years
old. The burners are all controlled by knobs, and the oven settings
are controlled with flat, non-raised controls which I have labeled
with braille letters and dots. There's a flat numbers pad for setting
the temperature, and those numbers are labeled as well. Whenever you
turn on the oven, it automatically starts at 350, and so sometimes
there's not even a reason to set the temperature any further. I have
loved this stove and hope it keeps going for many years to come! I
especially love how easy it is to clean the top with spray cleaner and
a sponge, and I love the stove's digital accuracy too.
Penny


On 2/1/18, Pamela Fairchild via Cookinginthedark
 wrote:
> I love our glass topped stove. I find it easy to clean and have never had
> trouble centering the pans over the burners.  I just move the pan around
> until there is no heat rising around the outside edge. If the pan is smaller
> than the burner, then there will be extra heat rising all the way around the
> pan.
> The only thing better than the smooth glass top might be the magnetic heat
> induction system that only heats the stove top under the pan--but they only
> take certain pans, which could be a pain to deal with.
> Anyway, I won't buy any other kind of kitchen stove again except for the
> glass top.  Did I say I like it?
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Mike and jean via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, February 1, 2018 3:38 AM
> To: cookinginthedark@acbradio.org
> Cc: Mike and jean
> Subject: [CnD] accessible glass top stoves
>
> DO ANY OF YOU HAVE A GLASS TOP STOVE?  IF SO, WHAT KIND IS IT AND HOW
> ACCESSIBLE ARE THE SETTINGS FOR the stove?  I am currently looking at a
> whirlpool and it seems like it may be accessible, however, I would like to
> hear from yall before I make a decision.  Thanks in advance for your imput.
> Have a blessed day.
>
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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>
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Re: [CnD] abbreviation

[Penny Reeder via Cookinginthedark]

Tried and True!

On 1/30/18, Pamela Fairchild via Cookinginthedark
 wrote:
> I appreciate the T&T designation, but please include it at the end of the
> recipe title, not the beginning. The reason for this is because when saving
> a recipe, punctuation or signs such as the & sign tend to truncate the title
> at that point. Then I have to save it with a strange title that doesn't make
> sense, or I have to take the time to retitle the name for the saved
> document. This is not a difficult thing for me to do, but it is a great time
> saver when renaming the document is not necessary.
> Thank you for  your consideration.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Nicole Massey via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, January 30, 2018 9:56 AM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey
> Subject: Re: [CnD] abbreviation
>
> Tried and True. It means the person posting the recipe has made it
> themselves and can vouch for it. When forwarded the person doing the forward
> is supposed to remove it from the title, but that doesn't always happen. I
> use T&T after the title, and you can be sure it's something I've prepared
> myself and it's both good and also blind friendly.
>
> -Original Message-
> From: Sharon Howerton via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, January 30, 2018 6:53 AM
> To: cookinginthedark@acbradio.org
> Cc: Sharon Howerton 
> Subject: [CnD] abbreviation
>
> Can someone tell me please what T&T means? This has appeared before recipes
> numerous times and I have always wondered.
>
> Thanks.
>
> Sharon
>
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Re: [CnD] boneless turkey breast

[Penny Reeder via Cookinginthedark]

Hi Sharon, Here are two recipes I have saved. Hope one of them works
for you. Happy Thanksgiving in January!
Penny
Easy Slow Cooked Turkey Breast

1 turkey breast, about 5 pounds
1/2 cup (4 ounces) melted butter
salt and pepper
2 tablespoons cornstarch blended with 2 tablespoons water

Wash turkey breast well and pat dry with paper towels. Sprinkle salt and
pepper over all. Place in large slow cooker. Pour melted butter over turkey
breast.

Cover and cook on HIGH for 6 to 7 hours, or until turkey gets brown and
juices run clear when pierced with a knife. Pour the juice from the slow
cooker into a saucepan.

Bring to boil slowly, then add cornstarch mixture. Add a little chicken
broth, about 1/2 to 1 cup, depending on the amount of liquids left in the
crockpot.
Whisk over medium-low heat until smooth and thickened.





Slow Cooker Turkey Breast

*Hands on time: *45 minutes*  Total time: *4 hours*  Serves: *6
Ingredients:

   1 bone-in turkey breast, about 5 pounds

   Coarse salt and freshly ground black pepper

   1/4 cup madeira wine

   1 onion, halved and thinly sliced

   1/2 teaspoon thyme leaves

   1 large garlic clove, thinly sliced

   1 tablespoon honey

Instructions:
Season the turkey with salt and pepper. Place breast side up in the insert
of a slow cooker. Pour over the madeira; add onion, thyme, garlic and honey.
Seal with the lid. Cook on high heat for 3 to 4 hours, turning once.

Remove to a clean cutting board and drape with foil. Let the turkey rest
before slicing. Pour the broth into a fat-separator or remove the grease
with a spoon. Strain the broth into a small saucepan and bring to a boil.
Taste and adjust for seasoning with salt and pepper. Keep warm over low
heat.

When ready to serve, thinly slice the turkey and place on plate. Spoon over
some of the reserved warm broth. Serve immediately.
Nutrition:
Per serving (turkey breast only): 400 calories (percent of calories from
fat, 40), 52 grams protein, 5 grams carbohydrates, trace fiber, 17 grams fat
(5 grams saturated), 155 milligrams cholesterol, 170 milligrams sodium.



Slow-Cooked Turkey and Dressing

>From Julie Kay

Serves 6

1 (6.6-oz.) pkg. Zatarain's New Orleans style cornbread stuffing mix
3/4 cup warm water
1/2 cup butter, divided
1 onion, chopped
2 stalks celery, chopped
3-lb. boneless turkey breast
1 tsp. seasoned salt
1/2 tsp. pepper

1. Mix stuffing, water, 1/4 cup butter, onion and celery together and put in
bottom of slow cooker.

2. Place turkey breast over stuffing mixture and season with seasoned salt,
pepper and top with remaining 1/4 cup butter.

3. Cook on Low for 6 hours. Remove turkey and slice. Stir stuffing gently
and allow it to remain in cooker for 10 minutes before serving. If stuffing
has too much liquid, turn cooker to High and remove lid for about 15 to 30
minutes or until stuffing is fluffy.





On 1/20/18, Sharon Howerton via Cookinginthedark
 wrote:
> Can anyone give me some tips as to how I should prepare this and for how
> long? It is about 2.5 pounds. I figured I could put it in the crockpot with
> some broth and spices or could bake but just can't remember how long to
> cook-covered or uncovered, dry or with liquid in the pan, etc.
>
> Thanks.
>
> Sharon
>
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Re: [CnD] ginger water

[Penny Reeder via Cookinginthedark]

Hi Sharon, Ginger tea is wonderful and comforting. It's especially
good if you are feeling congested or if your tummy isn't feeling just
right!

An easy way to peel the ginger -- some people say the outer skin is a
little bitter -- is to just use a spoon and scrape it all over.

If you have more than you can use -- and cut ginger doesn't last long
in the fridge -- you can freeze it, either sliced or grated or whole,
or you can store it, in the refrigerator, in a container filled with
sherry. It keeps for a long time that way, and you can flavor any
Asian dish uyou may make with spoonsful of the sherry!

Enjoy!
Penny

On 1/9/18, Sugar Lopez via Cookinginthedark
 wrote:
> Hi Sharon
> Oh we use ginger root a lot here.
> We like to chop it up and put in our morning veggie shakes. It's a super
> food
> Sounds refreshing
> sugar
>
> "Heaven is full of answers to prayers for which no one ever bothered to ask.
> :
> https://www.youtube.com/watch?v=nyLrl0SWe7s
>
> Please support me in my journey to another opportunity of life at:
> https://www.gofundme.com/sugars-transplant-journey
>
> Bless you, Sugar Lopez
>
>
>
> -Original Message-
> From: Sharon Howerton via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, January 9, 2018 3:17 PM
> To: cookinginthedark@acbradio.org
> Cc: Sharon Howerton
> Subject: [CnD] ginger water
>
> A friend of mine told me about getting ginger root, making slices and
> bringing to a boil, then simmering for 15 minutes. I didn't know what ginger
> root was so bought some today. It was pretty large with about 6-8 bulbs. I
> removed one of the bulbs, made small slices and put it into my tea kettle
> estimating the amount of water. My friend said she sweetens it with honey; I
> used Splenda. I love it hot like tea but have part of a pitcher full which
> will obviously be cooled. It's very simple and, to me, very tasty-a great
> way to encourage drinking water! I am sure this is nothing new to many of
> you!
>
> Sharon Howerton
>
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>
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Re: [CnD] Corned Beef And Cabbage

[Penny Reeder via Cookinginthedark]

There used to be several! Ask Dale! And, Merry Christmas1!
Penny

On 12/22/17, Jeanne Fike via Cookinginthedark
 wrote:
> Hi Penny,
> There is a Cooking in the Dark cookbook? Is it available still in an
> accessible format?
> Merry Christmas to you and everyone out there.
> Jeanne
>
> -Original Message-
> From: Penny Reeder via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, December 22, 2017 7:44 AM
> To: cookinginthedark@acbradio.org
> Cc: Penny Reeder
> Subject: Re: [CnD] Corned Beef And Cabbage
>
> I Susan,
> Colcannon is an Irish side dish that combines mashed potatoes with
> cooked cabbage and leeks. I think I included my recipe at the end of
> my message about cooking corned beef in beer. Colcannon is truly
> delicious!
>
> I hope you and your family have a wonderful Christmas. I still
> remember very fondly that time when you and I worked together on that
> Cooking in the Dark cookbook! Take care, and happy Christmas!
> Penny
>
> On 12/22/17, Susan Lumpkin via Cookinginthedark
>  wrote:
>> Hi Penny,
>>
>> What is colcannon? Merry Christmas to you andyour family.
>>
>> Susan
>>
>> -Original Message-
>> From: Penny Reeder via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Thursday, December 21, 2017 1:54 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Penny Reeder 
>> Subject: Re: [CnD] Corned Beef And Cabbage
>>
>> This is our favorite recipe!
>> Crock Pot Corned Beef Cooked in Beer
>>
>> Prep Time: 25 minutes
>> Cook Time: 10 hours
>> Ingredients:
>> 6 carrots, cut into chunks
>> 2 onions, chopped
>> 2-3 lb. corned beef brisket with seasoning packet
>> 12 oz. can beer (non alcoholic is fine)
>> 2 Tbsp. yellow mustard
>> 1/4 cup brown sugar
>> 1 cup water
>> 8 wedges cabbage
>> Preparation:
>> In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef
>> under
>> cold running water and pat dry with paper towels. Place in crockpot and
>> sprinkle with contents of seasoning mix. Pour beer over brisket and
>> spread
>> mustard on brisket. In small bowl mix brown sugar with water and pour
>> over
>> brisket. Cover crockpot and cook on low setting for 11-12 hours.
>> Remove corned beef from crockpot and cover with foil to keep warm. Add
>> cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and
>> cook
>> on high for additional
>> 30-40 minutes or until cabbage is crisp tender.
>> To serve, cut corned beef across grain into thin slices. Remove
>> vegetables
>> from slow cooker with slotted spoon and serve with corned beef. Serve
>> cooking juices over the food, if desired. Offer additional mustard on the
>> side. 8 servings
>>
>> I usually make colcannon instead of cooking the cabbage in the broth.
>> The corned beef is perfect, no matter how you choose to cook the cabbage!
>> Enjoy!
>> Penny
>>
>> And, here's a recipe for colcannon:
>> Colcannon:
>> 1 1/2 poundsYukon Gold potatoes, cooked, peeled
>> 3/4 cup whipping cream
>> 1 stick (1/2 cup) butter
>> 2 teaspoons freshly ground pepper
>> 1/2 teaspoon salt
>> 1 small savoy cabbage, very thinly sliced
>> 2 leeks, sliced
>> 1 yellow onion, diced
>> 10 sprigs parsley, chopped
>>   Mash potatoes in a large bowl. Mix in the cream and half of the butter.
>> Season with pepper and salt; set aside. Melt the remaining butter in a
>> large
>> skillet over medium heat; add cabbage, leeks and onion. Cook until the
>> vegetables are crisp-tender, about 8 minutes.
>> Fold vegetables into potatoes; stir in the chopped parsley. Keep warm.
>>
>>
>> On 12/21/17, Deborah Barnes via Cookinginthedark
>>  wrote:
>>> Anybody got a tried and true recipe for corned beef hash?
>>>
>>> Thanks,
>>>
>>> Deb B.
>>>
>>> -Original Message-
>>> From: Marilyn Pennington via Cookinginthedark
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Wednesday, December 20, 2017 12:08 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Marilyn Pennington
>>> Subject: [CnD] Corned Beef And Cabbage
>>>
>>> Corned Beef And Cabbage
>>>
>>> 1 (3 to 4 pound) corned beef brisket (not in a brine), cut into 6 to 8
>>> pieces
>>>
>>> 3/4 to 1 1/4 cups water
>>>
>>> 5 to 6 carrots, cut into 2 to 3 inch pieces
>>>
>>> 3 medium-sized onions, quartered
>>>
>>>

Re: [CnD] Corned Beef And Cabbage

[Penny Reeder via Cookinginthedark]

I Susan,
Colcannon is an Irish side dish that combines mashed potatoes with
cooked cabbage and leeks. I think I included my recipe at the end of
my message about cooking corned beef in beer. Colcannon is truly
delicious!

I hope you and your family have a wonderful Christmas. I still
remember very fondly that time when you and I worked together on that
Cooking in the Dark cookbook! Take care, and happy Christmas!
Penny

On 12/22/17, Susan Lumpkin via Cookinginthedark
 wrote:
> Hi Penny,
>
> What is colcannon? Merry Christmas to you andyour family.
>
> Susan
>
> -Original Message-
> From: Penny Reeder via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, December 21, 2017 1:54 PM
> To: cookinginthedark@acbradio.org
> Cc: Penny Reeder 
> Subject: Re: [CnD] Corned Beef And Cabbage
>
> This is our favorite recipe!
> Crock Pot Corned Beef Cooked in Beer
>
> Prep Time: 25 minutes
> Cook Time: 10 hours
> Ingredients:
> 6 carrots, cut into chunks
> 2 onions, chopped
> 2-3 lb. corned beef brisket with seasoning packet
> 12 oz. can beer (non alcoholic is fine)
> 2 Tbsp. yellow mustard
> 1/4 cup brown sugar
> 1 cup water
> 8 wedges cabbage
> Preparation:
> In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under
> cold running water and pat dry with paper towels. Place in crockpot and
> sprinkle with contents of seasoning mix. Pour beer over brisket and spread
> mustard on brisket. In small bowl mix brown sugar with water and pour over
> brisket. Cover crockpot and cook on low setting for 11-12 hours.
> Remove corned beef from crockpot and cover with foil to keep warm. Add
> cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook
> on high for additional
> 30-40 minutes or until cabbage is crisp tender.
> To serve, cut corned beef across grain into thin slices. Remove vegetables
> from slow cooker with slotted spoon and serve with corned beef. Serve
> cooking juices over the food, if desired. Offer additional mustard on the
> side. 8 servings
>
> I usually make colcannon instead of cooking the cabbage in the broth.
> The corned beef is perfect, no matter how you choose to cook the cabbage!
> Enjoy!
> Penny
>
> And, here's a recipe for colcannon:
> Colcannon:
> 1 1/2 poundsYukon Gold potatoes, cooked, peeled
> 3/4 cup whipping cream
> 1 stick (1/2 cup) butter
> 2 teaspoons freshly ground pepper
> 1/2 teaspoon salt
> 1 small savoy cabbage, very thinly sliced
> 2 leeks, sliced
> 1 yellow onion, diced
> 10 sprigs parsley, chopped
>   Mash potatoes in a large bowl. Mix in the cream and half of the butter.
> Season with pepper and salt; set aside. Melt the remaining butter in a large
> skillet over medium heat; add cabbage, leeks and onion. Cook until the
> vegetables are crisp-tender, about 8 minutes.
> Fold vegetables into potatoes; stir in the chopped parsley. Keep warm.
>
>
> On 12/21/17, Deborah Barnes via Cookinginthedark
>  wrote:
>> Anybody got a tried and true recipe for corned beef hash?
>>
>> Thanks,
>>
>> Deb B.
>>
>> -Original Message-
>> From: Marilyn Pennington via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Wednesday, December 20, 2017 12:08 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Marilyn Pennington
>> Subject: [CnD] Corned Beef And Cabbage
>>
>> Corned Beef And Cabbage
>>
>> 1 (3 to 4 pound) corned beef brisket (not in a brine), cut into 6 to 8
>> pieces
>>
>> 3/4 to 1 1/4 cups water
>>
>> 5 to 6 carrots, cut into 2 to 3 inch pieces
>>
>> 3 medium-sized onions, quartered
>>
>> Salt and pepper
>>
>> Half to a whole head of cabbage, cut into wedges
>>
>> Place corned beef in 5 to 6 quart slow cooker. Add water. Place
>> carrots and onions around the meat if possible, pushing the vegetables
>> in so they are at least partly covered by the water. Sprinkle salt and
>> pepper over all. Cover and cook on low for 4 to 5 hours, or on high
>> for 2 1/2 to 3 hours. Add cabbage to cooker, pushing down into liquid
>> to moisten. Turn to high and cook and additional  1 1/2 to 2 hours, or
>> until vegetables and meat are tender but not over-cooked.
>>
>> Tip:
>>
>> You can prepare cabbage separately in a large soup pot. Place wedges
>> in kettle and add 1 cup broth from cooker. Cook for 20 to 30 minutes,
>> covered, or until just-tender. Stir into corned beef and vegetables
>> right before serving.
>>
>> Variation:
>>
>> Add 3 medium-sized potatoes, peeled or unpeeled, cut into chunks when
>> adding carrots

Re: [CnD] Corned Beef And Cabbage

[Penny Reeder via Cookinginthedark]

This is our favorite recipe!
Crock Pot Corned Beef Cooked in Beer

Prep Time: 25 minutes
Cook Time: 10 hours
Ingredients:
6 carrots, cut into chunks
2 onions, chopped
2-3 lb. corned beef brisket with seasoning packet
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges cabbage
Preparation:
In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef
under cold running
water and pat dry with paper towels. Place in crockpot and sprinkle
with contents
of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small
bowl mix brown sugar with water and pour over brisket. Cover crockpot
and cook on
low setting for 11-12 hours.
Remove corned beef from crockpot and cover with foil to keep warm. Add
cabbage wedges
to vegetables and liquid in crockpot. Cover crockpot and cook on high
for additional
30-40 minutes or until cabbage is crisp tender.
To serve, cut corned beef across grain into thin slices. Remove
vegetables from slow
cooker with slotted spoon and serve with corned beef. Serve cooking
juices over the
food, if desired. Offer additional mustard on the side. 8 servings

I usually make colcannon instead of cooking the cabbage in the broth.
The corned beef is perfect, no matter how you choose to cook the
cabbage!
Enjoy!
Penny

And, here's a recipe for colcannon:
Colcannon:
1 1/2 poundsYukon Gold potatoes, cooked, peeled
3/4 cup whipping cream
1 stick (1/2 cup) butter
2 teaspoons freshly ground pepper
1/2 teaspoon salt
1 small savoy cabbage, very thinly sliced
2 leeks, sliced
1 yellow onion, diced
10 sprigs parsley, chopped
  Mash potatoes in a large bowl. Mix in the cream and half of the
butter. Season with pepper and salt; set aside. Melt the remaining
butter in a large skillet over medium heat; add cabbage, leeks and
onion. Cook until the vegetables are crisp-tender, about 8 minutes.
Fold vegetables into potatoes; stir in the chopped parsley. Keep warm.


On 12/21/17, Deborah Barnes via Cookinginthedark
 wrote:
> Anybody got a tried and true recipe for corned beef hash?
>
> Thanks,
>
> Deb B.
>
> -Original Message-
> From: Marilyn Pennington via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Wednesday, December 20, 2017 12:08 PM
> To: cookinginthedark@acbradio.org
> Cc: Marilyn Pennington
> Subject: [CnD] Corned Beef And Cabbage
>
> Corned Beef And Cabbage
>
> 1 (3 to 4 pound) corned beef brisket (not in a brine), cut into 6 to 8
> pieces
>
> 3/4 to 1 1/4 cups water
>
> 5 to 6 carrots, cut into 2 to 3 inch pieces
>
> 3 medium-sized onions, quartered
>
> Salt and pepper
>
> Half to a whole head of cabbage, cut into wedges
>
> Place corned beef in 5 to 6 quart slow cooker. Add water. Place carrots and
> onions around the meat if possible, pushing the vegetables in so they are at
> least partly covered by the water. Sprinkle salt and pepper over all. Cover
> and cook on low for 4 to 5 hours, or on high for 2 1/2 to 3 hours. Add
> cabbage to cooker, pushing down into liquid to moisten. Turn to high and
> cook and additional  1 1/2 to 2 hours, or until vegetables and meat are
> tender but not over-cooked.
>
> Tip:
>
> You can prepare cabbage separately in a large soup pot. Place wedges in
> kettle and add 1 cup broth from cooker. Cook for 20 to 30 minutes, covered,
> or until just-tender. Stir into corned beef and vegetables right before
> serving.
>
> Variation:
>
> Add 3 medium-sized potatoes, peeled or unpeeled, cut into chunks when adding
> carrots and onions.
>
> Makes 6 servings.  Mama's Corner.
>
>
>
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>
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Re: [CnD] Need Substitution Ideas for Berry Trifle recipe

[Penny Reeder via Cookinginthedark]

Hi Lisa, I think the essence would work, but taste as you go. Start
with a really small amount! Happy cooking!
Penny

On 12/15/17, Nicole Massey via Cookinginthedark
 wrote:
> Hazelnuts. It's also very sweet.
>
> -Original Message-
> From: gail johnson via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, December 15, 2017 3:19 PM
> To: cookinginthedark@acbradio.org
> Cc: gail johnson 
> Subject: Re: [CnD] Need Substitution Ideas for Berry Trifle recipe
>
> What does Frangelico  taste like?
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Re: [CnD] Need Substitution Ideas for Berry Trifle recipe

[Penny Reeder via Cookinginthedark]

I would substitute Frangelico. It wouldn't be the same, but it would
be delicious!
Penny

On 12/15/17, Lisa via Cookinginthedark  wrote:
> Hi, Andrew. I would, but I  would like to try finding something that tastes
> similar to the praline dessert the liqueur  is based on.Sent from Yahoo Mail
> for iPhone
>
> On Friday, December 15, 2017, 12:03 AM, Andrew Niven via Cookinginthedark
>  wrote:
>
> Hi Leisa.
>
> could you possibly use sherry instead of the liqueur? Sherry trifle is
> delicious.
>
> Cheers
>
> Andrew
>
>
>
> On 15/12/2017 6:50 PM, Lisa Belville via Cookinginthedark wrote:
>> Hi, all.
>>
>> I'm wanting to make this, but not sure what to substittute for the praline
>> liqueur, I can't find it  locally and even Amazon is coming up blank. The
>> closest is betty Crocker praline ice cream and cake topping.
>> Here's the recipe:
>>
>>
>> Berry Trifle
>> Makes 18 servings
>>
>> 1 (10.75 ounce) package prepared pound cake, cubed
>> 1 (10 ounce) package frozen blueberries
>> 1 (10 ounce) package frozen raspberries
>> 1 (10 ounce) package frozen blackberries
>> 2 tablespoons praline liqueur
>> 1 (5 ounce) package instant vanilla pudding mix
>> 1/2 cup milk
>> 1 (14 ounce) can sweetened condensed milk
>> 1 (8 ounce) container frozen whipped topping, thawed
>>
>> Directions
>> Prep, 15 m, Cook, -, Ready in, 2 h
>> 1, Place cubed cake in bottom of large glass serving bowl. Layer the
>> blueberries, raspberries and blackberries on top of the cake. Sprinkle
>> with praline liqueur.
>> 2, In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup
>> of whipped topping, stir well. Pour mixture over frozen berries. Top
>> custard with remaining cool whip. Let sit at room temperature for 1 hour
>> or in refrigerator for 2 to 3 hours, enough for the berries to thaw before
>> serving.
>> Sent from my iPhone
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Re: [CnD] Stand Mixers

[Penny Reeder via Cookinginthedark]

Yes, KtichenAid is definitely worth the higher price. I have had mine
for decades. It has been repaired twice (at a very reasonable price),
and I use it at least twice a week. When my children were young, I
made all of our bread each week -- for many years -- and the
KitchenAid mixer with its wonderful dough hook was indispensable. I
have the 5-quart size.

My daughter recently bought a new KitchenAid mixer for her use. It's
still wonderful, but its slowest speed is not as slow as mine. I
prefer my older model, but 0-- even so -- I would recommend the
KitchenAid above all other brands.
Penny

On 11/18/17, Jeanne Fike via Cookinginthedark
 wrote:
> I agree with the Kitchen Aid mixer. I have had mine for 28 years; only
> having had to replace the paddle a couple of times. I, too, have a family of
> 6.
> Jeanne
>
> -Original Message-
> From: Sharon Howerton via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, November 18, 2017 2:15 PM
> To: cookinginthedark@acbradio.org
> Cc: Sharon Howerton
> Subject: Re: [CnD] Stand Mixers
>
> I would agree with the KitchenAid recommendations. QVC tends to have very
> good prices and even if you are a new customer, you might be able to get 5
> payments. 800-345-1515. I have shopped with them for more than 20 years and
> always appreciate their products and services. Good luck.
> Sharon
>
> -Original Message-
> From: Michael Baldwin via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, November 18, 2017 11:50 AM
> To: cookinginthedark@acbradio.org
> Cc: Michael Baldwin
> Subject: [CnD] Stand Mixers
>
> Looking for opinions on stand mixers.
>
> Are the Kitchen Aid ones really worth the premium price?
>
> What size do you have, and would you rather you made a different choice?
>
> Family of six so we do a lot of double batches.
>
>
> Thanks,
>
> Michael
>
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Re: [CnD] T&TeaPat Foltz' Peanut Butter Fudge

[Penny Reeder via Cookinginthedark]

The smallest can of evaporated milk equals 2/3 of a cup.
HTH,
Penny

On 11/15/17, Lisa Soulor via Cookinginthedark
 wrote:
> Thank you, Susan.
>
> On 11/15/17, Marilyn Pennington via Cookinginthedark
>  wrote:
>> I was thinking, as well, that it is 5 ounces, but I wasn't sure.  Thanks
>> for
>> letting us know.
>>
>> Marilyn
>>
>> -Original Message-
>> From: Susan Lumpkin via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Tuesday, November 14, 2017 11:52 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Susan Lumpkin
>> Subject: Re: [CnD] T&TeaPat Foltz' Peanut Butter Fudge
>>
>> I think the smallest can of evaporated milk is five ounces. I hope this
>> is
>> correct. Good luck and happy cooking.
>> Susan
>>
>>
>> -Original Message-
>> From: Marilyn Pennington via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Tuesday, November 14, 2017 4:07 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Marilyn Pennington 
>> Subject: Re: [CnD] T&TeaPat Foltz' Peanut Butter Fudge
>>
>> I do not know the number of ounces that are in the can.  It is the
>> smallest
>> one.
>>
>> Marilyn
>>
>> -Original Message-
>> From: Lisa Soulor via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Tuesday, November 14, 2017 4:46 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Lisa Soulor
>> Subject: Re: [CnD] T&TeaPat Foltz' Peanut Butter Fudge
>>
>> This sounds great. Any idea how many ounces of evaporated milk? Thanks.
>> Lisa
>>
>> On 11/14/17, Marilyn Pennington via Cookinginthedark
>>  wrote:
>>> This recipe is from a friend of mine.
>>>
>>>
>>>
>>> Pat Foltz' Peanut Butter Fudge
>>>
>>>
>>>
>>> One stick of melted butter
>>>
>>> Three cups of sugar
>>>
>>> One small can of evaporated milk
>>>
>>> Boil and stir together for five minutes
>>>
>>> Remove from heat and add one and one-half cup of peanut butter, one 7
>>> ounce
>>>
>>>
>>> jar of marshmallow creme, and one teaspoon of vanilla.
>>>
>>>
>>>
>>> Pour into 8 by 12 pan.  Refrigerate.  Cut into squares.  This is
>>> wonderful.
>>>
>>> Enjoy.
>>>
>>>
>>>
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Re: [CnD] New Moderator In Town

[Penny Reeder via Cookinginthedark]

Welcome, Marilyn. I have been enjoying your postings and -- like Dale
-- am grateful for your work on all of our behalf. Dale, please thank
Steve for all of us for all of his years of faithful service to this
list, and wish him well.
Thanks.
Penny

On 11/3/17, Helen Whitehead  via Cookinginthedark
 wrote:
> Wow! That's too bad about Steve. He and I moderated this list together. I
> spoke with him many times too, on the phone.
> Prayers going out to Steve and the family.
> And I remember, Marilyn was one of the people I had to remove from the list,
> because she probably posted way too many recipes, because, if I remember
> correctly, 7 is the max for each member, every  day. LOL.
> And now, Marilyn is one of my good friends.
> Dale and Marilyn, if you guys need any help, just ask.
>
> -Original Message-
> From: Food Dude via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
>
> Sent: Friday, November 3, 2017 10:19 AM
> To: cooking in the dark 
> Cc: Food Dude 
> Subject: [CnD] New Moderator In Town
>
> Hi Everyone,
> Well this message contains mixed emotions for me...
> Good News / Bad News so to speak.
> Steve Stewart, a dear friend and the old moderator of this list, is no
> longer able to moderate.
> I have been holding off sending this post out but it looks like there is
> no good news on the horizon for Steve.
> He suffered a stroke earlier in the year and there appears to be no
> chance of recovery. He is being kept alive with a breathing machine and
> is getting nutrition by a feeding tube.
> He has lost the use of his right side and is not able to even speak.
> Please keep Steve and his family in your prayers...Steve, for everyone
> that knew him, would have given the shirt off his back to anyone needing
> it even if it was the only shirt he owned.
> It is one of my many blessings to be able to call him friend. I miss his
> gentle nature and our conversations, not to mention his great laugh!
> God Speed Steve Stewart!
> That being said, Marilyn Pennington has offered her services to moderate
> the Cooking In The Dark list.
> She will be helping members with membership requests and changes.
> Thank you Marilyn for helping out the Mice and Cooking In The Dark members!
> Thank you for your time and for reading this post!
> Keep On Cooking!
> Dale Campbell
> Cooking In The Dark Host
> www.cookinginthedark.libsyn.com
>
> ---
> This email has been checked for viruses by AVG.
> http://www.avg.com
>
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Re: [CnD] Easy Stroganoff

[Penny Reeder via Cookinginthedark]

The easiest stroganoff is to use leftover pot roast! Sautee a sliced
onion and at least 8 ounces of quartered or sliced fresh mushrooms in
butter, add at least 2, or even more cups of diced leftover pot roast
and heat through. Cover with leftover beef gravy and heat until quite
hot. Remove from heat, add a cup of sour cream -- off heat so it
doesn't curdle -- and then serve over noodles. Garnish with chopped
parsley if you like! Delicious!
Penny

On 11/1/17, Marilyn Pennington via Cookinginthedark
 wrote:
> Easy Stroganoff
>
> 1 (10 3/4 ounce) can cream of mushroom soup
>
> 1 (14 1/2 ounce) can beef broth
>
> 1 pound beef stewing meat or round steak, cut in 1 inch pieces
>
> 1 cup sour cream
>
> 2 cups cooked noodles
>
> Combine soup and broth in 3 quart slow cooker. Add meat. Cover; cook on
> high
> for 3 to 4 hours. Reduce heat to low and cook for 3 to 4 hours. Stir in
> sour
> cream. Stir in noodles. Cover; cook on high for 20 minutes.
>
> Makes 6 to 8 servings.  Mama's Corner.
>
>
>
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Re: [CnD] Chicken mole

[Penny Reeder via Cookinginthedark]

Hi Teresa,
I can't remember whether or not I shared the recipe I recently made
and loved, for chicken mole, but I'll share it below. It's a crock pot
recipe. Here goes:
Crock Pot Chicken Mole
>From Martha:
4 pounds boneless, skinless chicken thighs (about 12)
 Coarse salt
 1 can (28 ounces) whole tomatoes
 1 medium yellow onion, roughly chopped
2 dried ancho chiles, stemmed
1 large chipotle chile in adobo sauce
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 ounces bittersweet chocolate, finely chopped (1/2 cup) -- I used
Mexican chocolate available in most grocery stores from Goya, about 1
disk was exactly the right amount!
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Fresh cilantro leaves, for serving

Directions
1. Season chicken thighs with salt and place in a 5-to-6-quart slow
cooker. (I browned the chicken first.)

In a blender, puree tomatoes, onion, ancho and chipotle chiles,
almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until
smooth.

2. Add tomato mixture to slow cooker, cover, and cook on high until
chicken is tender, 4 hours  (or 8 hours on low). Serve chicken and sauce
topped with cilantro.

I served this over rice. It makes a lot of sauce. I added more chicken
to the sauce the second night and made two dinners from one recipe.
You could also freeze the extra sauce separately and then brown and
add chicken another day!

Enjoy!
Penny


On 10/26/17, Teresa Mullen via Cookinginthedark
 wrote:
> I was listening to some of the comments for this recipe, and I thought I had
> missed something talked is there a recipe for this dish? I have not ever
> made this before, my mother has and grandmother.
>
> Teresa Sanchez sent from my iPhone
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Re: [CnD] turkey cooking help needed

[Penny Reeder via Cookinginthedark]

Hi, Here's an article with various time-tables that will help.

If you cook the turkey unstuffed, be sure to use lots of salt and
pepper inside the cavity and on the outside as well. Rub the outside
with something delicious -- like butter! -- or use oil

Stuff the inside with an onion, maybe a couple cloves of garlic, an
orange and a lemon and an apple, all quartered, and parsley, sage,
rosemary and thyme! (Or use something like Bell's Poultry Seasoning!))

I have had good luck brining turkeys, and if you have the room and the
time, the turkey will be super flavorful!


Don't stress -- it will be delicious!

You can get an inexpensive talking thermometer from Amazon.com -- mine
cost only $15, and it works perfectly!

Good luck, and happy turkey day!
Penny

Turkey Day math

Wednesday, November 14, 2007
The Charleston Post & Courier

Don't leave a safe and satisfying Thanksgiving to guesswork. Here are some
simple formulas for Turkey Day math.

Still frozen?

When thawing a frozen turkey in the refrigerator, plan for 24 hours for
every 4 to 5 pounds. In a cold water bath (such as the sink), change the
water every 30 minutes and plan for 30 minutes per pound.
Source: U.S. Department of Agriculture

How big?

For birds under 16 pounds, figure at least 1 pound per person (which
accounts for bone weight).

For larger turkeys, figure a bit less, as the bird will have a higher
meat-to-bone ratio. Either way, if you want enough for seconds and leftovers
(and isn't that the point?), factor in another half pound per person.

Source: Fine Cooking magazine's book, "How to Cook a Turkey"

How long?

For a stuffed turkey roasted at 325 degrees, use the following cooking
guidelines:

-- 8 to 12 pounds: 3 to 4 hours

-- 12 to 16 pounds: 4 to 4 1/2 hours

-- 16 to 20 pounds: 4 1/2 to 5 hours

-- 20 to 26 pounds: 5 to 6 hours

For unstuffed turkeys, reduce overall cooking time by 20 to 40 minutes.

Source: Fine Cooking magazine's book, "How to Cook a Turkey"

How hot?

The turkey is safe to eat when an instant read thermometer inserted in the
innermost part of the thigh (without touching bone) reaches 165 degrees. The
stuffing also must reach that temperature.

The editors at Fine Cooking magazine say while that temperature is good for
the breast, they think thigh meat tastes better cooked to 170 degrees.
Either way, all of the meat is safe to eat at 165 degrees.

Source: U.S. Department of Agricultuture and Fine Cooking magazine

Gravy with that?

Plan to make 1/3 cup of gravy per person. When making gravy, for each cup
you will need 1 cup of liquid (such as turkey broth plus defatted pan
juices), 1 tablespoon of fat and 1 1/2 tablespoons flour.

Source: Fine Cooking magazine's book, "How to Cook a Turkey"


On 10/26/17, Nicole Massey via Cookinginthedark
 wrote:
> Nope -- I don't cook chickens in the oven -- I either use them in dishes as
> "parts" or grill the parts, or I buy them whole from the deli at the local
> grocery store. But I guess you could if you wanted to. The closest I come to
> cooking a whole chicken is the "Game Hens fit for a Duchess" recipe I posted
> here a while ago.
>
> -Original Message-
> From: Deborah Barnes via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, October 26, 2017 2:40 PM
> To: cookinginthedark@acbradio.org
> Cc: Deborah Barnes 
> Subject: Re: [CnD] turkey cooking help needed
>
> Nicole, thank you so much for posting this message about how you cook your
> turkey.  I've never cooked one because no one in my family is really into
> turkey except me.  And I've done turkey breasts and a turkey roll a long
> time ago.  I've always wanted to try a turkey!!!
>
> Have you ever done a chicken using this method?
>
> Thanks,
>
> Deb B.
>
> -Original Message-
> From: Nicole Massey via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, October 26, 2017 3:20 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey
> Subject: Re: [CnD] turkey cooking help needed
>
> Here's what I do.
> Set your oven to 250°f. Stuff the bird with fruit -- oranges, apples, or
> lemons work well, and I've been tempted to use pears.
> Put the bird upside down in your roasting pan. Cover the bottom with a pound
> of sliced bacon, put the lid on again, and cook for 45 minutes per pound of
> turkey. Check with a talking thermometer and remove when the internal
> temperature of the meat reaches 160 degrees. Let cool, remove the bacon and
> serve on the side, and use care in turning it over onto a platter, as the
> bones tend to fall out if you're not careful. This makes a tender bird and
> the breast is moist and flavorful.
> You can spice the bird all over before cooking with salt, pepper, garlic,
> and either butter or olive oil, mixed together. Some folks like a bit of
> sage in the mix, though I tend to use that only in dressing. If you want
> something exotic then go with one part cinnamon to two parts crushed cumin
> seed and two parts crushed coria

Re: [CnD] Question About Chicken Mole Ingredients

[Penny Reeder via Cookinginthedark]

On the International Foods aisle. The chipotle chili comes canned in a
sauce called adobo sauce. You can buy several sizes of these cans.
Reliable products from Mexico are made by Goya, and these products are
available in most large, full-service grocery stores. All of these
items would also be available from Amazon.com.
Hope this helps.
Penny

On 10/16/17, Sugar Lopez via Cookinginthedark
 wrote:
> Hi yes the chillies in the veggie ara and the sauce in the Hispanic/Mexican
> aile.
>
>
> If we could look into each other's hearts and understand the unique
> challenges each of us faces, I think we would treat each other much more
> gently, with more love, patience, tolerance, and care.
> Marvin J. Ashton
> -Sugar
> Please support my Journey to a second chance of life at:
> https://www.gofundme.com/sugars-transplant-journey
>
>
>
>
> -Original Message-
> From: Dani Pagador via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Monday, October 16, 2017 12:56 PM
> To: cookinginthedark
> Cc: Dani Pagador
> Subject: [CnD] Question About Chicken Mole Ingredients
>
> Where would I find:
>  2 dried ancho chiles, stemmed
>  1 large chipotle chile in adobo sauce
> in my grocery store?
>
> Thanks,
> Dani
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Re: [CnD] Canning funnel vs. regular funnel

[Penny Reeder via Cookinginthedark]

Wow! That sounds quite amazing! Thanks!
Penny

On 10/16/17, Janet Brown via Cookinginthedark
 wrote:
> Let me give a recipe for applesauce muffins a shot.
>
> Try using your favorite canned or jared applesauce.
> 1. one cup apple sauce
>  2 eggs
>
> 1 cup brown sugar
> 2 cups white flour or 1.5 cups white flour and one half cup whole wheat
> flour
> 1.5 tsp baking powder,
> 1 tsp cinimon,
> 1 tsp ginger
> 1 half tsp nutmeg
> or 2 tsp pie spice
>
> 1 stick butter melted
>
> combine flour and baking powder and the half tsp of salt I forgot
>
> in another bowl combine eggs, apple sauce sugar and butter plus the half cup
> of milk I forgot.
> Blend wets and dries and as ever, don't overmix.
> Put the spices with the wets.
> Take the 12 cup muffin pan and place batter in cups.
> You have preheated your oven, so place muffin tin on a baking sheet with
> edges and place in the preheated 350 degree oven for 17 minutes or so.
> Remove, check for doneness the usual way. If the tops spring back a bit you
> are probably good.
>
> Have a  yummy time. Put raisins or nuts or anything you like in these
> muffins and make your own changes.
>
> Sent from my iPhone
>
>> On Oct 16, 2017, at 11:09 AM, Marilyn Pennington via Cookinginthedark
>>  wrote:
>>
>> Hi Penny,
>>
>> Thanks for sending the message and, of course, I'll try this recipe.
>>
>> Here is one of my favorites that I will share.
>>
>> Coca Cola Chocolate Cake
>>
>> Serves: 15-18
>> Source: thedomesticrebel.com
>>
>>
>> Ingredients:
>> For the Cake:
>> 1 cup (2 sticks) unsalted butter, cubed
>> 1/4 cup cocoa powder
>> 1 (12 oz) can Coke (do not use diet)
>> 2 cups granulated sugar
>> 2 cups all-purpose flour
>> 1 tsp baking soda
>> 1/2 tsp salt
>> 1/2 cup buttermilk
>> 2 eggs
>> 1 tsp vanilla extract
>>
>>
>> For the Frosting:
>> 1 (12 oz) can Coke (do not use diet)
>> 1/2 cup butter, cubed
>> 1/4 cup cocoa powder
>> 4 cups powdered sugar
>>
>>
>> Instructions:
>> Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking
>> pan with cooking spray; set aside.
>>
>>
>> In a medium saucepan, add in the butter, cocoa powder, and can of Coke and
>> bring to a boil over medium heat, whisking occasionally until smooth.
>> While Coke mixture melts, whisk together the granulated sugar, flour,
>> baking soda and salt in a large bowl until combined. Pour the melted Coke
>> mixture into the flour mixture and combine well.
>>
>>
>> Add in the buttermilk and gently whisk in to combine. Crack in the eggs
>> and stir in the vanilla, whisking until cohesive and smooth. Pour into the
>> prepared pan and bake for approx. 25-30 minutes or until a toothpick
>> inserted near the center comes out clean or with moist, not wet, crumbs.
>>
>>
>> During the last 15 minutes of the cake baking, make your frosting. In a
>> small saucepan, boil the second can of Coke for 12-15 minutes or until
>> reduced by half and thickened slightly. Whisk in the butter to melt.
>>
>>
>> In a medium bowl, whisk together the cocoa powder and powdered sugar. Pour
>> in the Coke/butter mixture and whisk until smooth. If adding chopped
>> pecans, do so now. Pour the frosting over the still-hot cake and let set
>> at room temperature for about an hour before cutting into squares.
>>
>>
>>
>>
>> -Original Message-
>> From: Penny Reeder via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Monday, October 16, 2017 10:33 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Penny Reeder
>> Subject: Re: [CnD] Canning funnel vs. regular funnel
>>
>> Hi Marilyn, I'm so glad you are still enjoying the stuffed cabbage and
>> other recipes. Thanks so much for your kind message.
>>
>> So I don't get into list trouble for posting only a thank-you message,
>> I'll include a recipe I made a couple of weeks ago. It's a crock
>> pot/slow-cooker recipe for chicken mole, and we really enjoyed it!
>>
>> Thanks again, and happy cooking!
>> Penny
>>
>> Crock Pot Chicken Mole
>> From Martha:
>> 4 pounds boneless, skinless chicken thighs (about 12)  Coarse salt
>> 1 can (28 ounces) whole tomatoes
>> 1 medium yellow onion, roughly chopped
>> 2 dried ancho chiles, stemmed
>> 1 large chipotle chile in adobo sauce
>> 1/2 cup sliced almonds, toasted
>> 1/4 cup raisins
>> 3 ounces bittersweet chocolate, finely c

Re: [CnD] Canning funnel vs. regular funnel

[Penny Reeder via Cookinginthedark]

Hi Marilyn, I'm so glad you are still enjoying the stuffed cabbage and
other recipes. Thanks so much for your kind message.

So I don't get into list trouble for posting only a thank-you message,
I'll include a recipe I made a couple of weeks ago. It's a crock
pot/slow-cooker recipe for chicken mole, and we really enjoyed it!

Thanks again, and happy cooking!
Penny

Crock Pot Chicken Mole
>From Martha:
4 pounds boneless, skinless chicken thighs (about 12)
 Coarse salt
 1 can (28 ounces) whole tomatoes
 1 medium yellow onion, roughly chopped
2 dried ancho chiles, stemmed
1 large chipotle chile in adobo sauce
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 ounces bittersweet chocolate, finely chopped (1/2 cup) -- NOTE: I
used Mexican chocolate rather than American-style bittersweet, it's
made by Goya and is available in most grocery stores that have an
international aisle, or via Amazon.com of course!
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Fresh cilantro leaves, for serving

Directions
1. Season chicken thighs with salt and place in a 5-to-6-quart slow
cooker. NOTE: I browned the chicken thighs in hot olive oil first. In
a blender, puree tomatoes, onion, ancho and chipotle chiles,
almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until
smooth.
2. Add tomato mixture to slow cooker, cover, and cook on high until
chicken is tender, 4 hours  (or 8 hours on low). Serve chicken and sauce
topped with cilantro.

We served with rice. This recipe makes a lot of sauce. There was only
a little bit of chicken but still lots of sauce leftover after the
first night. I refrigerated the sauce, cooked some more chicken, and
there was plenty of sauce for a second night's dinner. You could
always freeze half the sauce and use again at a later date.

Enjoy!


On 10/16/17, Marilyn Pennington via Cookinginthedark
 wrote:
> Hi Penny,
>
> I will look for one of those.  I think I would like it.
>
> When I was in CND before, I always liked, and still have, many of the
> recipes you posted.  I love the cabbage roll recipe you sent it.  They are
> so good.
>
> Marilyn
>
> -Original Message-
> From: Penny Reeder via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Monday, October 16, 2017 9:49 AM
> To: cookinginthedark@acbradio.org
> Cc: Penny Reeder
> Subject: Re: [CnD] Canning funnel vs. regular funnel
>
> Both funnels have a wide opening at the top -- wider than the opening at the
> bottom through which the contents flow. A regular funnel has a very
> small-in-circumference opening at the bottom, maybe less than an inch,
> whereas a canning funnel has an opening at the bottom wide enough to fit
> into the top of a mason jar.
>
> HTH,
> Penny
>
> On 10/16/17, Sandy via Cookinginthedark 
> wrote:
>> How does a canning funnel differ from a regular funnel?
>>
>>
>> Fear is just excitement in need of an attitude adjustment!
>> -Original Message-
>> From: Deborah Barnes via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Sunday, October 15, 2017 6:30 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Deborah Barnes
>> Subject: Re: [CnD] preparing corn muffins.
>>
>> Thank you, Penny.
>>
>> I've used the 1/3 cup and the ice cream scoop, but I do dribble!!!  So
>> I'll get that funnel!
>>
>> Deb B.
>>
>> -Original Message-
>> From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
>> Sent: Sunday, October 15, 2017 6:14 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Jan
>> Subject: Re: [CnD] preparing corn muffins.
>>
>> I like the canning funnel idea. I have one now, from the way you
>> described them. But I didn't when I made muffins. I use mine for lots of
>> things.
>>
>> -Original Message-
>> From: Penny Reeder via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Sunday, October 15, 2017 11:04 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Penny Reeder
>> Subject: Re: [CnD] preparing corn muffins.
>>
>> Hi Jeffrey, I use an ice cream scoop, or a 1/3-cup measure to put the
>> batter into the wells of the muffin pan. I also use a canning funnel.
>> A canning funnel is a kind of funnel with a huge opening at the bottom.
>> Surrounding that opening (which is the size of the  top of the typical
>> mason jar, is a kind of shield (the top of the funnel) and that
>> prevents you from spilling the contents you are pouring or ladeling
>> inside the jar on the outside of the jar. A canning funnel is
>> particularly useful for filling muffin

Re: [CnD] Canning funnel vs. regular funnel

[Penny Reeder via Cookinginthedark]

Both funnels have a wide opening at the top -- wider than the opening
at the bottom through which the contents flow. A regular funnel has a
very small-in-circumference opening at the bottom, maybe less than an
inch, whereas a canning funnel has an opening at the bottom wide
enough to fit into the top of a mason jar.

HTH,
Penny

On 10/16/17, Sandy via Cookinginthedark  wrote:
> How does a canning funnel differ from a regular funnel?
>
>
> Fear is just excitement in need of an attitude adjustment!
> -Original Message-
> From: Deborah Barnes via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, October 15, 2017 6:30 PM
> To: cookinginthedark@acbradio.org
> Cc: Deborah Barnes
> Subject: Re: [CnD] preparing corn muffins.
>
> Thank you, Penny.
>
> I've used the 1/3 cup and the ice cream scoop, but I do dribble!!!  So I'll
> get that funnel!
>
> Deb B.
>
> -Original Message-
> From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, October 15, 2017 6:14 PM
> To: cookinginthedark@acbradio.org
> Cc: Jan
> Subject: Re: [CnD] preparing corn muffins.
>
> I like the canning funnel idea. I have one now, from the way you described
> them. But I didn't when I made muffins. I use mine for lots of things.
>
> -Original Message-
> From: Penny Reeder via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, October 15, 2017 11:04 AM
> To: cookinginthedark@acbradio.org
> Cc: Penny Reeder
> Subject: Re: [CnD] preparing corn muffins.
>
> Hi Jeffrey, I use an ice cream scoop, or a 1/3-cup measure to put the
> batter
> into the wells of the muffin pan. I also use a canning funnel.
> A canning funnel is a kind of funnel with a huge opening at the bottom.
> Surrounding that opening (which is the size of the  top of the typical
> mason
> jar, is a kind of shield (the top of the funnel) and that prevents you from
> spilling the contents you are pouring or ladeling inside the jar on the
> outside of the jar. A canning funnel is particularly useful for filling
> muffin tins with muffin or cupcake batter because it prevents you from
> spilling batter on the outside of the well. Just move it from well to well
> as you fill each one.
>
> Hope this makes sense, and hope it helps.
>
> You can buy a canning funnel at a hardware store or a grocery store which
> sells canning supplies.
>
> Here's a link to a canning funnel at Amazon.com:
> https://www.amazon.com/gp/aw/d/B000FKHLOS
>
> Penny
>
> On 10/15/17, Jeffry Miller via Cookinginthedark
>  wrote:
>> oh ok don't have an icecream scoop, but i use aunt jemima self rising
>> corn meal that has everything in it so i add the meal butter milk and
>> the egg.  and go by the directions on the bag.
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>>
>>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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>
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Re: [CnD] preparing corn muffins.

[Penny Reeder via Cookinginthedark]

Hi Jeffrey, I use an ice cream scoop, or a 1/3-cup measure to put the
batter into the wells of the muffin pan. I also use a canning funnel.
A canning funnel is a kind of funnel with a huge opening at the
bottom. Surrounding that opening (which is the size of the  top of the
typical mason jar, is a kind of shield (the top of the funnel) and
that prevents you from spilling the contents you are pouring or
ladeling inside the jar on the outside of the jar. A canning funnel is
particularly useful for filling muffin tins with muffin or cupcake
batter because it prevents you from spilling batter on the outside of
the well. Just move it from well to well as you fill each one.

Hope this makes sense, and hope it helps.

You can buy a canning funnel at a hardware store or a grocery store
which sells canning supplies.

Here's a link to a canning funnel at Amazon.com:
https://www.amazon.com/gp/aw/d/B000FKHLOS

Penny

On 10/15/17, Jeffry Miller via Cookinginthedark
 wrote:
> oh ok don't have an icecream scoop, but i use aunt jemima self rising
> corn meal that has everything in it so i add the meal butter milk and
> the egg.  and go by the directions on the bag.
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
>
___
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Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Temps for meat

[Penny Reeder via Cookinginthedark]

Hi, This is a silly list (None of these measurements work for me...!)
but it's kind of a fun way to think about doneness:

The doneness test
When is the steak done? Use the touch method.

It may take some practice, but the "touch system" should be your No. 1
guide to judging doneness.

. Rare: Let one hand hang limp. With the index finger of the other
hand, push gently into the soft triangle of flesh between the thumb
and index finger of the hanging hand. It will offer very little
resistance, give way very easily and feel soft and spongy. That is the
feel of rare steak.

. Medium-rare: Extend the hand in front of you and spread the fingers.
Press the same spot with the index finger of the other hand. The flesh
will be firmer but not hard, springy and slightly resistant. This is
the feel of medium-rare steak.

. Medium: Make a fist and press the spot. It will feel firm and snap
back quickly, offering only a minimum of give, as does meat cooked to
medium.

Don't even think about a further comparison. Cook your steak any more
and it will be a lost cause.


"Steak Lover's Cookbook




Doneness Test for Meat:
Ear Lobe - rare
Tip of Nose - Medium
Chin -- well


Meat
Temperatures
Steak/Beef

Rare
120° F - 125° F (48.9° C to 51.6° C)
Medium-rare
130° F - 135° F (54.4° C to 57.2° C)
Medium
140° F - 145° F (60° C to 62.8 °C)
Medium-well
150° F - 155° F (65.5° C to 68.3° C)
Well done
160° F (71.1 °C) and above
Lamb

Rare
135° F (57.2 ° C)
Medium-rare
140° F - 150° F (60° C to 65.5° C)
Medium
160° (71.1 °C)
Well done
165° (73.9 °C) and above
Poultry

Chicken
165° F - 175° F (73.9 °C to 80° C)
Turkey
165° F - 175° F (73.9 °C to 80° C)
Pork
145° F (62.8 °C)
Ham, Fully Cooked (to reheat)*
140° F (60° C)
Ground Poultry
165° F (73.9 °C)
Ground Meat
160° F (71.1 °C)
Eggs and Egg Dishes
160° F (71.1 °C)
Casseroles
160° F (71.1 °C)
Stuffing, Dressing
165° F (73.9 °C)
Reheated Leftovers
165° F (73.9 °C)
Holding Temperature for Cooked Food
140° F (60° C)
[From: https://www.thespruce.com/meat-temp-chart-and-safety-tips-3056800]


On 8/17/17, Brian Oglesbee via Cookinginthedark
 wrote:
> Does anyone have a list for temps to get meat to?  I got the talking
> thermometer and want to start using it
>
>
> Sent from my iPhone
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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Re: [CnD] cast iron

[Penny Reeder via Cookinginthedark]

Better than steel wool, which becomes disgusting after only a few
uses, is the chain mail pot scrubber recommended for cast iron -- and
it works on everything else too and without scratching the surface of
porcelain or other cooking implements!

Here's a link:
https://www.amazon.com/Knapp-Made-CM-Scrubber-Stainless/dp/B0087UYR1S

The only thing to watch out for -- speaking from sad experience! -- is
not to leave it in the sink where it can accidentally get washed into
your disposal!

Penny

On 8/10/17, Eileen Scrivani via Cookinginthedark
 wrote:
> I don’t have cast iron pans, but understand that they can require a bit
> gentler handling than comet  or Brillo pad type items can give.
> What about a mixture of some white vinegar & some Arm and Hammer Baking
> Soda?  Make a paste of the 2 ingredients and try rubbing the pan with that
> solution. Maybe let it sit in the pan for a few extra minutes and then
> rinse. At least it won’t add any toxic chemicals or give your cooking pan a
> weird taste.
>
> Good luck.
>
> Eileen
>
>
> From: Deborah Barnes via Cookinginthedark
> Sent: Thursday, August 10, 2017 11:58 AM
> To: cookinginthedark@acbradio.org
> Cc: Deborah Barnes
> Subject: Re: [CnD] cast iron
>
> The old steel wool balls that people used to use for stubborn pans before
> all the nonstick stuff came out.
>
> Deb B.
>
> -Original Message-
> From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, August 10, 2017 10:36 AM
> To: cookinginthedark@acbradio.org
> Cc: Wendy
> Subject: [CnD] cast iron
>
> I have stubborn stains in my cast iron pan. Billo & pumice stone do not
> remove it.Someone said to use Comet. Ever heard of this? Other suggestions?
> Thanks.
> Wendy
>
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
>
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Re: [CnD] fries not cooking properly

[Penny Reeder via Cookinginthedark]

The recipe I'm pasting below is more complicated than making "oven
fries," but the results are spectacular!
Penny
Patricia Wells' Fake Frites

Author Notes:
 A trick for the best french fries you can make at home -- in the
oven, using less
oil than you'd put on a salad. Game on. Recipe from
At Home in Proven
 (
...more
) -
Genius Recipes
Serves 4 to 6
2pounds baking potatoes, such as Idaho russets or Bintje, peeled and
cut into thick
fries, 3/4 inch by 3 inches
2 to 3tablespoons extra-virgin olive oil
 Fine sea salt to taste
1.  Preheat the oven to 500٠ F. Bring 1 quart of water to a simmer in
the bottom of
a steamer. Place the potatoes on the steaming rack, place the rack in
the steamer,
cover, and steam just until a knife inserted in a potato comes away clean, 10 to
12 minutes. (The potatoes should not be cooked through, or they will
tend to fall
apart.)
2.  Transfer the steamed potatoes to a bowl and drizzle with oil.
Carefully toss to
coat evenly with oil. (The potatoes can be prepared to this point
several hours in
advance. Set aside at room temperature.)
3.  With a large slotted spoon, transfer the potatoes in a single
layer to a nonstick
baking sheet. Discard any excess oil or liquid. Place the baking sheet
in the oven
and bake, turning so they brown evenly, until the potatoes are crisp
and deep golden
brown, 10 to 20 minutes. Remove from the oven, season generously with
salt, and serve
immediately.


On 7/14/17, Jude DaShiell via Cookinginthedark
 wrote:
> Have you tried coating the fries with olive oil before putting them into
> a preheated oven?  You may have better results if you like crispy fries.
>
> On Fri, 14 Jul 2017, Ana via Cookinginthedark wrote:
>
>> Date: Fri, 14 Jul 2017 16:15:12
>> From: Ana via Cookinginthedark 
>> To: cookinginthedark@acbradio.org
>> Cc: Ana 
>> Subject: [CnD] fries not cooking properly
>>
>> Hello there, I have fries that I cook in the oven, but they don?t turn out
>> cooked, we do them on for hundred but I don?t know why the don?t cook.
>> can someone help?
>> Feel free to join us at the following address
>> angelsonges+subscr...@groups.io
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>>
>>
>
> --
>
> ___
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>
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Re: [CnD] Instant Pot

[Penny Reeder via Cookinginthedark]

I got an Instant Pot for Christmas. I had never cooked with a pressure
cooker before and have to admit that I was nervous about it. I love
the Instant Pot! What I like best is the blue tooth connectivity. I
can control the pot, and even better, know exactly what it's doing
from anywhere in my house. I particularly like the Instant Pot for
making hard-cooked eggs (4 minutes under pressure, 4 minutes to
release pressure, 4 minutes in an ice-water bath, and they peel
perfectly and are perfectly well done! Also, I love the Instant Pot
for dry beans. I like to make a turkey breast in the IP -- 30 minutes
from coming-up-to-pressure until done, and much more flavorful than
even oven roasted! I'm still trying to perfect steel cut oats and
rice, but I will get there, I'm sure!

Amazon.com is having their annual Prime (Summer) Days sale beginning
on the 10th of July. I would encourage anyone to invest in the Instant
Pot! If you're blind and use an IPhone or IPad, make sure you get the
one that's got the blue tooth connectivity built in!

There are a number of Instant Pot Facebook groups. I have learned a
lot from joining several of these groups.

I wish that BARD or BookShare would make one of the many Instant Pot
recipes books available, but I haven't found any yet. There are a
number of pressure-cooking cookbooks available on BookShare though,
and I have learned a lot from these as well.

Happy cooking!
Penny


On 7/9/17, May Anderson via Cookinginthedark
 wrote:
> Wow, that's a lot of buttons. I think Id like to check out one of these,
> smiles.
>
> The facebook group, what is the name of it?
>
> May and Baby J, has anyone seen my new dog?
> www.canadianlynx.ca
> m...@canadianlynx.ca
>
>
>
>
>
>> On Jul 9, 2017, at 1:39 PM, Charis Austin via Cookinginthedark
>>  wrote:
>>
>> Hello,
>>
>> It is a pressure cooker that has many functions, including but not limited
>> to: yogurt maker, slow cooker, rice cooker, poultry, beans/chilli. The
>> manufacturer says that you can get rid of your other appliances. I have
>> not.
>>
>> I belong to an Instant Pot Facebook group and there are a number of people
>> in the group who have more than one.
>>
>> The buttons are raised so you don't have to use the app, but there are 118
>> of them and we had difficulty getting labels to stick on them and we don't
>> trust our memory to remember all of the functions.
>>
>> Charis
>>
>>
>> -Original Message-
>> From: Deborah Barnes via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Sunday, July 09, 2017 12:14 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Deborah Barnes
>> Subject: Re: [CnD] Instant Pot
>>
>> Hi Charis,
>>
>> In what way is the Instant Pot different from a crock pot?
>>
>> Thanks,
>>
>> Deb B.
>>
>> -Original Message-
>> From: Becky McCullough via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Sunday, July 09, 2017 3:02 AM
>> To: Charis Austin via Cookinginthedark
>> Cc: misscof...@neb.rr.com
>> Subject: Re: [CnD] Instant Pot
>>
>>
>>
>> Sent from Mail for Windows 10
>>
>> From: Charis Austin via Cookinginthedark
>> Sent: Saturday, July 8, 2017 7:43 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Charis Austin
>> Subject: Re: [CnD] Instant Pot
>>
>> Hello drew,
>>
>> I own an Instant Pot which I have had for about ten months. I got the
>> Smart Cooker which can be controlled with an Android or iPhone app. I like
>> it because if there is a problem you will most likely get a message
>> telling you what the problem is.
>>
>> I have made roasts, spaghetti, hard boiled eggs, meat loaf, cakes, and
>> probably many other things that I can't think of right now.
>>
>> I purchased mine from Amazon. Right now it is selling for $155.99 I think.
>>
>>
>> Charis
>>
>> -Original Message-
>> From: Drew Hunthausen via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Saturday, July 08, 2017 6:03 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Drew Hunthausen
>> Subject: [CnD] Instant Pot
>>
>> Hi list,
>>
>> I know this has been covered before, but wondering who has one of those
>> instant pots and if you could give a review on it here. Looking to get one
>> myself. Thanks so much
>>
>>
>> Drew Hunthausen
>>
>> The No Excuses Blind Guy
>>
>> #1 Blind and Hearing Impaired Motivational Speaker, Triathlete,
>>
>> & International Best Selling Author
>>
>>
>> Get my free guide, The Five Keys To Living A No Excuses Life Filled With
>> Joy, Peace, and Prosperity!
>>
>> http://DrewsInspirations.com 
>>
>>
>> To book Drew for your event go to
>>
>> http://bookdrew.com 
>>
>> (714) 296-7111
>>
>>
>> With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!
>>
>> http://noexcusesblindguy.com 
>>
>>
>>
>>
>>
>>
>> ---
>> This email has been checked for viruses by Avast antivirus software.
>> https://www.avast.com/antivirus
>> ___

Re: [CnD] Avocadoes

[Penny Reeder via Cookinginthedark]

A ripe avocado is slightly soft -- i.e., when you press gently on it,
you can feel its give -- in kind of the same way you gently press on a
peach to k nnow if it's ripe. You cut around the middle of an avocado
to cut it in half. There's a big seed in the middle. If you want, you
can plant the seed and grow a very attractive avocado tree. Avocados
are delicious. They darken, though, when exposed to oxygen, so eat
soon after peeling and dicing.
Penny

On 5/9/17, Sugar lopez via Cookinginthedark
 wrote:
> Well dear friend you do what works for you. I use my very clean
> fingers..smile
> It's not to hard though you may have to scrap some with a fork or knife.
> The secret is you need to try different options till you find what works for
> you.
> I find it easy for me to squeeze the side and the insides just push out and
> if I need to I will scrape anything with a fork.
>  I will at times try different ways just to see what else I can try. Smile
> Good luck
> Sugar
>
> “I speak my mind because it hurts to bite my tongue all the time.”
> -Sugar
>
>
> -Original Message-
> From: Jamie Prater via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 09, 2017 5:30 PM
> To: cookinginthedark@acbradio.org
> Cc: Jamie Prater
> Subject: Re: [CnD] Avocadoes
>
> I may try real soon.  How do you peel the skin?  Knife?  Hands?  Vegetable
> peeler?  Thanks for the info about the avocado. I love avacadoes and
> guacamole.
>
> -Original Message-
> From: Sugar lopez via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 09, 2017 6:53 PM
> To: cookinginthedark@acbradio.org
> Cc: Sugar lopez
> Subject: Re: [CnD] Avocadoes
>
> Oh dear, try it.
> It's not hard, tricky, but not hard
> What I do is take a avocado in one hand and cut from the top to the bottom
> then again on the other side like 4's Then I peel the skin Or if making
> guacomolie I spoon it out.
> Practice makes it so much easier every time.smile You will never know till
> you try.
> Sugar
>
> “I speak my mind because it hurts to bite my tongue all the time.”
> -Sugar
>
>
> -Original Message-
> From: Jamie Prater via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 09, 2017 4:36 PM
> To: cookinginthedark@acbradio.org
> Cc: Jamie Prater
> Subject: Re: [CnD] Avocadoes
>
> I love avacadoes and guacamole too.  I've never handled an avocado by myself
> and hope it's not too hard to do.
>
> -Original Message-
> From: Eileen Scrivani via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 09, 2017 5:11 PM
> To: cookinginthedark@acbradio.org
> Cc: Eileen Scrivani
> Subject: Re: [CnD] Avocadoes
>
> Wendy,
>
> When an avocado is ripe it will be a little soft, but only a little. You
> don’t want it to be mushy, but when its ripe you should be able to feel a
> little bit of give or softness to it. I love them cut up in my salad and
> guackomoli too!
>
> Eileen
>
>
> From: Wendy via Cookinginthedark
> Sent: Tuesday, May 9, 2017 4:27 PM
> To: cookinginthedark@acbradio.org
> Cc: Wendy
> Subject: [CnD] Avocadoes
>
> I feel uneasy asking this question, but I really do not know a lot about
> avocadoes.  Sometimes I eat it in a salad. Is it typical for it to be
> stringy?
> Wendy
>
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>
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Re: [CnD] An Efficient Way to Cook Bacon

[Penny Reeder via Cookinginthedark]

Use a shallow pan, such as a broiler pan or a 13"x9" baking pan. Place
a cake rack inside the pan. Place bacon on top, don't overlap the
strips. Bake, uncovered at 400-425-degrees F. for 12-15 minutes.

Be careful removing the pan from the oven, the bacon fat will be *very hot!
Penny

On 2/15/17, GARY WILLIAMS via Cookinginthedark
 wrote:
> You can cook bacon in the oven. Place strips of bacon on a broiler pan or on
> a rack in a baking pan. Preheat oven to 400 degrees and cook bacon for about
> 8 to 10 minutes depending on desired crispness of bacon.
> Hope that helps. I also cook it in the microwave. I have a bacon pan and I
> cook about six pieces at a time. I cook it about six minutes depending on
> the thickness of the bacon.
>
> Sent from my iPhone
>
>> On Feb 15, 2017, at 9:57 AM, Victoria E Gilkerson via Cookinginthedark
>>  wrote:
>>
>>
>>
>> Does anyone have an efficient yet easy way to cook bacon that will still
>> taste delicious and not rubbery?
>>
>>
>>
>>
>>
>>
>>
>> Victoria E Gilkerson
>>
>>
>>
>>
>>
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Re: [CnD] What do I need to begin baking bread?

[Penny Reeder via Cookinginthedark]

Steve, The recipe says 6-1/2 cups flour!

Try it, you'll love the results!
Happy new year!
Penny

On 1/10/17, Deborah Barnes via Cookinginthedark
 wrote:
> It says: stir in 6-1/2 cups flour.
>
> Deb B.
>
> -Original Message-
> From: Cindy Simpson via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, January 10, 2017 1:47 AM
> To: cookinginthedark@acbradio.org
> Cc: Cindy Simpson
> Subject: Re: [CnD] What do I need to begin baking bread?
>
> Dear Steve,
> I'm not Penny, but I looked over her original message and I saw this
> instruction:
> Stir in 6 1/2 cups flour, mixing
> until there are no dry
> patches.
>
> It looks like there is indeed flour in this recipe.  You may have just
> missed it, but it's there.
>
>
>
> On Tue, Jan 10, 2017 at 12:39 AM, Steve Stewart via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
>
>> penny, this does not have any flour. don't you need it?
>> Steve Stewatrt
>>
>> -Original Message----- From: Penny Reeder via Cookinginthedark
>> Sent: Saturday, January 07, 2017 6:31 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Penny Reeder
>> Subject: Re: [CnD] What do I need to begin baking bread?
>>
>> Hi Will, You can certainly purchase a bread machine, but you don't
>> need one! I'm going to share an easy recipe for crusty French-style
>> bread. The dough makes enough for at least 3 loaves, and you don't
>> have to use it all at once. You can store it, covered in the
>> refrigerator, for up to 2 weeks, and take it out to bake another loaf
>> as needed. I love this bread and made it quite a lot at the beginning
>> of 2016, then I got out of the habbit. I think you are inspiring me to
>> begin making bread again! Hardly anything in the world is more
>> delicious than homemade bread with sweet Irish butter!
>>
>> Simple Crusty Bread, from "Artisan Bread for 5 Minutes a Da "
>>
>> Here's the recipe for Simple Crusty Bread that ran in The New York
>> Times: "In a large bowl or
>> plastic container, mix 1 1/2 tablespoons yeast and 1 1/2 tablespoons
>> kosher salt into 3 cups lukewarm water (about 100 degrees). Stir in 6
>> 1/2 cups flour, mixing until there are no dry patches. Dough will be
>> quite loose. Cover, but not with an airtight lid. Let dough rise at
>> room temperature 2 hours (or up to 5 hours).
>>
>> "Bake at this point or refrigerate, covered, for as long as two weeks.
>> When ready to bake,
>> sprinkle a little flour on dough and cut off a grapefruit-size piece
>> with serrated knife. Turn dough in hands to lightly stretch surface,
>> creating a rounded top and a lumpy bottom. Put dough on pizza peel
>> sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining
>> dough or refrigerate it.
>>
>> "Place broiler pan on bottom of oven. Place baking stone on middle
>> rack and turn oven to 450 degrees; heat stone at that temperature for
>> 20 minutes. Dust dough with flour, slash top with serrated or very
>> sharp knife three times. Slide onto stone. Pour 1 cup hot water into
>> broiler pan and shut oven quickly to trap steam. Bake until
>> well-browned, about 30 minutes. Cool completely.
>> Yields 4 loaves."
>>
>>
>>
>> I usually get only 3 loaves from this amount of dough -- I guess my
>> family likes a larger loaf. Like any French bread, this loaf does not
>> keep very well -- but we have no trouble eating most of a loaf at one
>> meal and making French toast out of any that's left over.
>>
>> Enjoy!
>> Penny
>>
>>
>> On 1/7/17, Deborah Barnes via Cookinginthedark
>>  wrote:
>>
>>> There was this really wonderful lady who used to make white bread for
>>> me when I was little.  I don't know what her recipe was but it was
>>> the best bread I ever had--she didn't have a machine, and I've never
>>> tasted any bread (machine or otherwise) that tasted as good as hers.
>>> >>
>>> Deb B.
>>>
>>> -Original Message-
>>> From: Kathy Brandt via Cookinginthedark
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Saturday, January 07, 2017 5:29 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Kathy Brandt
>>> Subject: Re: [CnD] What do I need to begin baking bread?
>>>
>>> You don't have to have a bread machine. I don't have one. I started
>>> out making white bread.
>>>
>>> On Jan 7, 2017, at 4:51 PM, William Hende

Re: [CnD] No Knead Bread Recipe

[Penny Reeder via Cookinginthedark]

Helen, this is such a wonderful bread recipe! It's absolutely
delicious, really the best bread I ever made! The only drawback is
that you have to know you are going to want the bread to be ready in
about 18 hours! The artisanal bread recipe I shared makes bread that's
nearly as good, and the benefit is that one can keep the extra dough
in the fridge for the next bread craving that comes along!

Happy baking!
Penny

On 1/7/17, Helen Whitehead  via Cookinginthedark
 wrote:
> No Knead Bread Recipe
> Servings: One 1-pound loafPrep Time: Cook Time:
> no-knead-bread-revisited
>
> No Knead Bread Recipe is adapted from Mark Bittman of NY Times who got it
> from Sullivan Street Bakery. When the recipe first came out, it was the
> blogging
> community who took the bread to new heights, especially Rose Levy
> Beranbaum,
>
> author of The Bread Bible. I followed Rose's experiments through the weeks
> and learned from her recipe adjustments and the why's of how this bread
> works.
>
> Ingredients:
> 3 cups bread flour (I like Harvest King bread flour)
> 1/4 teaspoon instant yeast
> 1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt)
> 1 1/2 cups warm waterCovered pot (five-quart or larger cast iron, Pyrex,
> ceramic, enamel...something that can go into a 450F oven.)
>
> Directions:
>
> 1. Mix dough: The night before, combine all ingredients in a big bowl with
> a
>
> wooden spoon until the dough just comes together. It will be a shaggy,
> doughy
> mess. Cover with plastic wrap and let sit 12-20 hours on countertop.
>
> 2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a
> wet
>
> spatula, dump the dough on a floured surface. Fold ends of dough over a few
> times with the spatula and nudge it into a ball shape. You can use your
> hands if you like, just keep your hands wet so that the dough does not
> stick. Place
> a large sheet of parchment paper on counter. Plop your dough onto parchment
>
> paper. Lift parchment paper up with dough and place into a large bowl.
> Cover
> bowl with a towel. Let it nap for 2 hours. When you've got about a half
> hour
>
> left, slip your covered pot into the oven and preheat to 450F.
>
> 3. Bake: Your dough should have doubled in size. Remove pot from oven. Grab
>
> the ends of the parchment paper and lift entire wobbly dough blob out of
> bowl
> into pot. Doesn't matter which way it lands. Shake to even dough out.
> Cover.
>
> Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is
> beautifully golden and middle of loaf is 210F. Remove and let cool on wired
>
> rack. If not eating right away, you can re-crisp crust in 350F oven for 10
> minutes. Best way to eat it? Smear a warm slice with some good butter
>   
>
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Re: [CnD] What do I need to begin baking bread?

[Penny Reeder via Cookinginthedark]

Hi Will, You can certainly purchase a bread machine, but you don't
need one! I'm going to share an easy recipe for crusty French-style
bread. The dough makes enough for at least 3 loaves, and you don't
have to use it all at once. You can store it, covered in the
refrigerator, for up to 2 weeks, and take it out to bake another loaf
as needed. I love this bread and made it quite a lot at the beginning
of 2016, then I got out of the habbit. I think you are inspiring me to
begin making bread again! Hardly anything in the world is more
delicious than homemade bread with sweet Irish butter!

Simple Crusty Bread, from "Artisan Bread for 5 Minutes a Da
"

Here's the recipe for Simple Crusty Bread that ran in The New York
Times: "In a large bowl or
plastic container, mix 1 1/2 tablespoons yeast and 1 1/2 tablespoons
kosher salt into 3 cups
lukewarm water (about 100 degrees). Stir in 6 1/2 cups flour, mixing
until there are no dry
patches. Dough will be quite loose. Cover, but not with an airtight
lid. Let dough rise at room
temperature 2 hours (or up to 5 hours).

"Bake at this point or refrigerate, covered, for as long as two weeks.
When ready to bake,
sprinkle a little flour on dough and cut off a grapefruit-size piece
with serrated knife. Turn
dough in hands to lightly stretch surface, creating a rounded top and
a lumpy bottom. Put dough on
pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with
remaining dough or
refrigerate it.

"Place broiler pan on bottom of oven. Place baking stone on middle
rack and turn oven to 450
degrees; heat stone at that temperature for 20 minutes. Dust dough
with flour, slash top with
serrated or very sharp knife three times. Slide onto stone. Pour 1 cup
hot water into broiler pan
and shut oven quickly to trap steam. Bake until well-browned, about 30
minutes. Cool completely.
Yields 4 loaves."



I usually get only 3 loaves from this amount of dough -- I guess my
family likes a larger loaf. Like any French bread, this loaf does not
keep very well -- but we have no trouble eating most of a loaf at one
meal and making French toast out of any that's left over.

Enjoy!
Penny


On 1/7/17, Deborah Barnes via Cookinginthedark
 wrote:
> There was this really wonderful lady who used to make white bread for me
> when I was little.  I don't know what her recipe was but it was the best
> bread I ever had--she didn't have a machine, and I've never tasted any bread
> (machine or otherwise) that tasted as good as hers.  
> Deb B.
>
> -Original Message-
> From: Kathy Brandt via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, January 07, 2017 5:29 PM
> To: cookinginthedark@acbradio.org
> Cc: Kathy Brandt
> Subject: Re: [CnD] What do I need to begin baking bread?
>
> You don't have to have a bread machine. I don't have one. I started out
> making white bread.
>
>> On Jan 7, 2017, at 4:51 PM, William Henderson via Cookinginthedark
>>  wrote:
>>
>> Hello,
>>
>> It's kind of cool that I'm asking this, as my cooking skills have
>> begun to get better and now I can prepare very simple meals and am
>> getting better.
>> I love bread and have always wondered how to bake bread.  Even if it's
>> just bread I can just use for eating with dinner or sandwiches and
>> then getting better.
>> I want to know what materials I need to begin.  I know I need some
>> kind of bread machine but don't have one.  What do you recommend?
>> And, does anyone have recipes to get me started?  I hope it will be easy.
>> Will
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Re: [CnD] OT Sad News

[Penny Reeder via Cookinginthedark]

Ellen, this is so sad -- and so shocking. Sixty-four is way too early
to pass away from this earth! Alice was, indeed, a lovely person. I
know that many, many people will be missing her terribly.
Penny

On 12/2/16, Becky via Cookinginthedark  wrote:
> Thanks for forwarding this.
>
> -Original Message-
> From: ellen telker via Cookinginthedark
> Sent: Friday, December 2, 2016 10:51 AM
> To: cookinginthedark@acbradio.org
> Cc: ellen telker
> Subject: [CnD] OT Sad News
>
> I'm sorry to be sending this, but I thought you'd want to know.  Longtime
> list member Alice Jackson has passed away, and I'm forwarding her obituary.
>
> I am going to miss her very much.  When I got out of law school and had lots
>
> of time because I didn't have a job, Alice helped me improve my cooking
> skills.  But we didn't just do cooking.  Around the holidays I still
> remember a lesson on wrapping packeages.  But we didn't just do boxes.  She
>
> showed me a lovely way to wrap a liquor bottle if it didn't come in a box.
> What a special person she was!
> Alice B. Jackson, 64, of Hamden was called home to the Lord on Sunday,
> November 20, 2016 after a brief illness. The daughter of the late Fred and
> Frances (Barnum) Jackson, Alice was blind from birth, but she did not let it
>
> stop her from living a very full and productive life.
>
> Alice was raised in Norwalk, and was one of the first disabled students to
> be "mainstreamed" in the public schools. She graduated from Norwalk High
> School and attended the University of Connecticut, where she earned a
> master's degree in social work. She had a long career with the state's
> Services for the Blind, teaching people who had lost their vision how to
> regain their independence.
>
> Alice's intelligence, grace, courage, humor and warmth brought her a wide
> circle of devoted friends. She was a capable advocate for the disabled all
> her adult life, serving as president of her local Lion's Club, and active at
>
> both the state and national level in organizations for the blind.
>
> Alice was extremely musical. She sang in the children's choir at St. Paul's
>
> church, and in her teens she gained widespread recognition for her heartfelt
>
> interpretations of folk songs, accompanying herself on the guitar. Later she
>
> studied voice and often lent her fine lyric soprano to classical
> performances in the area.
>
> Alice was also a talented cook. All of her friends and family looked forward
>
> to her Christmas cookies each year. She was an accomplished knitter and
> crocheter, an avid reader, a technology enthusiast and a lifelong cat
> lover.
>
> Alice's life was strongly rooted in faith. She was an active member of St.
> Peter's Episcopal Church in Cheshire where she sang in the choir for many
> years. She studied faith healing so that she could minister to those in
> physical or emotional pain, and became a powerful "prayer warrior," praying
>
> each day for healing and peace for our troubled world.
>
> Alice is survived by her three brothers, Fred (Ted) Jackson and his wife
> Vickie of Lakeland, Florida, Daniel Jackson and his wife Mary of Ridgefield,
>
> and John Jackson and his wife Emily of Milford; her sister, June Jackson of
>
> Edmonds, Washington; as well as many nieces and nephews.
>
> Relatives and friends are invited to attend a Memorial service for Alice on
>
> Saturday, December 10, 2016 at 11:00am at St. Peters Episcopal Church,
> Cheshire. Visitation with Alice's family will take place on Friday, December
>
> 9, 2016 from 4:00 pm to 7:00 pm at BEECHER & BENNETT FUNERAL HOME, Hamden.
> Interment will be private.
>
> Memorial donations in Alice's name may be made to the Lion's Club at
> www.lcif.org, or the American Federation of the Blind, 2 Penn Plaza, Suite
> 1102, New York, NY 10121 or St. Peter's Church, 59 Main St., Cheshire, CT
> 06410. To share a condolence with Alice's family please visit
> www.beecherandbennett.com.
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Re: [CnD] Question about confectioners sugar

[Penny Reeder via Cookinginthedark]

Have i Bill,
I think you should use 3 packed cups. Good luck? Fudge sounds like the perfect 
treat for a chilly fall evening.

On Oct 22, 2016 2:22 PM, Bill Deatherage via Cookinginthedark 
 wrote:
>
> Hello, I am making a fudge recipe that calls for one box of confectioners 
> sugar. Rather 1 pound box of confectioners' sugar. Anyway all I can find at 
> the store is the banks of confectioner sugar so, I was wondering, if you 
> could measure that out in cups how many cups would that take to make a pound. 
> I've tried that before and I always get it wrong? Thank you very much Bill 
> Deatherage 
>
>
> Sent from my iPhone 
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Re: [CnD] Tried and True! Cheddar Cheese Bacon Bites From Marilyn

[Penny Reeder via Cookinginthedark]

Wow, Helen, both of these recipes sound delicious! I don't think I've
seen you on the list for a while, and I'm so glad to see you back here
again!

I'll share my stuffed mushroom recipe, which I've been making for
several decades. It, too is easy and delicious!

When my youngest child was in kindergarten, the school had a
multi-cultural day of some kind and each kindergartener was asked to
bring his or her favorite food. My son brought these stuffed
mushrooms! All of the teachers were so grateful!

STUFFED MUSHROOMS

1.Buy the biggest mushrooms you can find.  Wipe them with a damp paper
towel.  Remove stems and chop.  Place caps in olive-oiled baking
dish--they should fit in a single layer.

2.Chop 1-3 cloves garlic, 1 small onion, and some fresh oregano (use
dried during the winter).  Combine these chopped vegetables with the
chopped mushroom stems, and saute in hot olive oil until softened.

3.Stir into the vegies, about 1 cup freshly-made breadcrumbs.
Continue sauteing until breadcrumbs have browned.

4.Remove vegies/breadcrumbs from heat and stir in 1/2-1 cup freshly
grated parmesan cheese.  Stuff this mixture into the mushroom caps.

5.Sprinkle mushrooms with olive oil, and add 3 Tbsp. water to the dish.

6.Cover the baking dish tightly with foil, and bake at 325 degrees for
25 minutes.  Remove cover and bake for about 5 minutes more (or place
under broiler to just brown the mushrooms.


Penny


On 9/11/16, Helen Whitehead via Cookinginthedark
 wrote:
> Cheddar Cheese Bacon Bites From Marilyn
>
> 2 cups cheddar cheese, shredded
> One third cup mayonnaise
> 1 3-oz. jar real bacon bits
> I just chopped up 3 or 4 slices of precooked bacon
> 1 baguette, sliced into one quarter inch slices
> Combine cheese, mayonnaise and bacon bits and spread about 1 tablespoon on
> each slice of bread. Bake on an ungreased baking sheet at 425 degrees for
> 5 -
> 7 minutes or until cheese is melted.
> The Skinny: Use light cheese and mayo. Enjoy.
>
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Re: [CnD] Looking for Kale Recipes

[Penny Reeder via Cookinginthedark]

Hi, I don't know if you can get chicken Portuguese sausage, but I've
seen chicken mild and hot Italiansausage, and I'm sure you could
substitute the hot for the spicy Linguesa. I hope you enjoy the soup!
Penny

On 9/5/16, Naima Leigh via Cookinginthedark
 wrote:
> Hi Penny
>
> Can I use turkey or chicken  sausage instead? We don't eat pork or beef in
> my house. My brother eats some beef occasionally, but not really.
>
> Thanks for the recipe.
>
> Naima
>
> -Original Message-
> From: Penny Reeder via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Monday, September 05, 2016 10:13 AM
> To: cookinginthedark@acbradio.org
> Cc: Penny Reeder
> Subject: Re: [CnD] Looking for Kale Recipes
>
> This is my family's favorite recipe using kale. You live in New England, so
> you may even have little difficulty finding the Portuguese sausage. Our
> friends who commute fairly regularly to visit family in MA bring it to us,
> and we're eternally grateful! Anyway, I don't much like kale cooked as a
> vegetable or -- even more distasteful -- eaten raw in a kale salad, but this
> soup is a staple on our menu. We make it probably at least once a month!
>
> Caldo Verde (Portuguese Kale Soup)
> The Washington Post, January 26, 2005
> Cuisine: Portuguese
> Course: Soup
> Summary:
> This "green" soup made with mounds of shredded kale is the national soup of
> Portugal.
> It's not difficult, and the end result is wonderfully filling, economical
> and full of texture.
> 6 to 8 servings
> Ingredients:
> 1 pound kale, cleaned, stems removed
> 8 ounces linguica sausage*, thinly sliced (or substitute Spanish chorizo
> sausage, or mild Italian sausage removed from its casing and broken into
> small pieces)
> 1/4 cup extra-virgin olive oil
> 1 large yellow onion, peeled and cut into small dice
> 3 cloves garlic, peeled and finely chopped
> 1 1/2 teaspoons coarse salt
> 2 pounds white or red potatoes
> 2 quarts (8 cups) chicken stock (preferably homemade) or water Freshly
> ground black pepper
> Directions:
> Working with several leaves at a time, stack the kale leaves on top of one
> another, roll them into a tight cigar shape and slice them crosswise as
> thinly as possible into strips.
> In a large heavy pot over medium heat, brown the sausage. Transfer it to a
> plate and set aside. Reduce the heat to medium-low and add the oil. Add the
> onion and garlic, season with salt and cook, stirring occasionally, until
> the onion is soft, about
> 10 minutes.
> Meanwhile, peel the potatoes if desired, slice them in half lengthwise, then
> slice thinly crosswise. Add the potatoes to the pot, stir to coat well with
> oil and cook
> 2 or 3 minutes. Add the prepared kale, sausage, stock or water and pepper.
> The kale will seem tall in your pot, but it cooks down. Use a wooden spoon
> to turn the vegetables over gently from the bottom and mix them all
> together. Increase the heat to medium-high and bring almost to a boil, then
> reduce the heat to medium-low, cover partially and simmer until the potatoes
> are tender, about 30 minutes. Adjust seasonings and serve hot.
> *NOTE: Linguica (lin-GWEE-sah) is a Portuguese sausage. It is smoked but not
> cooked and is made from pork shoulder. The spices vary but typically include
> paprika, garlic and pepper, and sometimes cinnamon, coriander and/or cumin.
> It is less spicy than chorizo or andouille.
> Linguica:
> Linguica (lin-GWEE-sah) is a Portuguese sausage. It is smoked but not cooked
> and is made from pork shoulder. The spices vary but typically include
> paprika, garlic and pepper, and sometimes cinnamon, coriander and/or cumin.
> It is less spicy than chorizo or andouille.
> Tested by Michael Taylor for The Washington Post.
>
> p.s., Our friends who bring us the sausage -- which is pretty darned spicy!
> -- add cookedchick peas to their soup, but I've always followed this recipe
> from the Post, and we like it better without the beans.
>
>
> On 9/5/16, Sandy via Cookinginthedark 
> wrote:
>> I would put olive oil and minced garlic in a pan and saute it a bit,
>> then add the chopped cale. yum!
>>
>>
>> Fear is just excitement in need of an attitude adjustment!
>> -Original Message-
>> From: Abby Vincent via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Monday, September 05, 2016 12:23 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Abby Vincent
>> Subject: Re: [CnD] Looking for Kale Recipes
>>
>> You can add it to a green salad.  You can saute it in olive oil, as
>> you would spimach.
>> Abby
>>
>> -Original Message-
>>

Re: [CnD] Looking for Kale Recipes

[Penny Reeder via Cookinginthedark]

This is my family's favorite recipe using kale. You live in New
England, so you may even have little difficulty finding the Portuguese
sausage. Our friends who commute fairly regularly to visit family in
MA bring it to us, and we're eternally grateful! Anyway, I don't much
like kale cooked as a vegetable or -- even more distasteful -- eaten
raw in a kale salad, but this soup is a staple on our menu. We make it
probably at least once a month!

Caldo Verde (Portuguese Kale Soup)
The Washington Post, January 26, 2005
Cuisine: Portuguese
Course: Soup
Summary:
This "green" soup made with mounds of shredded kale is the national
soup of Portugal.
It's not difficult, and the end result is wonderfully filling,
economical and full
of texture.
6 to 8 servings
Ingredients:
1 pound kale, cleaned, stems removed
8 ounces linguica sausage*, thinly sliced (or substitute Spanish
chorizo sausage,
or mild Italian sausage removed from its casing and broken into small pieces)
1/4 cup extra-virgin olive oil
1 large yellow onion, peeled and cut into small dice
3 cloves garlic, peeled and finely chopped
1 1/2 teaspoons coarse salt
2 pounds white or red potatoes
2 quarts (8 cups) chicken stock (preferably homemade) or water
Freshly ground black pepper
Directions:
Working with several leaves at a time, stack the kale leaves on top of
one another,
roll them into a tight cigar shape and slice them crosswise as thinly
as possible
into strips.
In a large heavy pot over medium heat, brown the sausage. Transfer it to a plate
and set aside. Reduce the heat to medium-low and add the oil. Add the
onion and garlic,
season with salt and cook, stirring occasionally, until the onion is soft, about
10 minutes.
Meanwhile, peel the potatoes if desired, slice them in half
lengthwise, then slice
thinly crosswise. Add the potatoes to the pot, stir to coat well with
oil and cook
2 or 3 minutes. Add the prepared kale, sausage, stock or water and
pepper. The kale
will seem tall in your pot, but it cooks down. Use a wooden spoon to
turn the vegetables
over gently from the bottom and mix them all together. Increase the
heat to medium-high
and bring almost to a boil, then reduce the heat to medium-low, cover
partially and
simmer until the potatoes are tender, about 30 minutes. Adjust
seasonings and serve
hot.
*NOTE: Linguica (lin-GWEE-sah) is a Portuguese sausage. It is smoked
but not cooked
and is made from pork shoulder. The spices vary but typically include
paprika, garlic
and pepper, and sometimes cinnamon, coriander and/or cumin. It is less
spicy than
chorizo or andouille.
Linguica:
Linguica (lin-GWEE-sah) is a Portuguese sausage. It is smoked but not cooked and
is made from pork shoulder. The spices vary but typically include
paprika, garlic
and pepper, and sometimes cinnamon, coriander and/or cumin. It is less
spicy than
chorizo or andouille.
Tested by Michael Taylor for The Washington Post.

p.s., Our friends who bring us the sausage -- which is pretty darned
spicy! -- add cookedchick peas to their soup, but I've always followed
this recipe from the Post, and we like it better without the beans.


On 9/5/16, Sandy via Cookinginthedark  wrote:
> I would put olive oil and minced garlic in a pan and saute it a bit, then
> add the chopped cale. yum!
>
>
> Fear is just excitement in need of an attitude adjustment!
> -Original Message-
> From: Abby Vincent via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Monday, September 05, 2016 12:23 AM
> To: cookinginthedark@acbradio.org
> Cc: Abby Vincent
> Subject: Re: [CnD] Looking for Kale Recipes
>
> You can add it to a green salad.  You can saute it in olive oil, as you
> would spimach.
> Abby
>
> -Original Message-
> From: Christina Brino via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, September 04, 2016 9:33 PM
> To: cookinginthedark@acbradio.org
> Cc: Christina Brino 
> Subject: Re: [CnD] Looking for Kale Recipes
>
> Have you tried making kale chips? You just have to use sea salt and olive
> oil. Put on a baking sheet and bake at 350 degrees for 15 minutes or until
> crisp so good.I
>
> Christina Brino
> Tupperware Consultant
> 862-812-8058
> brino.christ...@gmail.com
> www.bowlsoftw.com
> Sent from my iPhone
>
>
>> On Sep 4, 2016, at 11:55 PM, ellen telker via Cookinginthedark
>  wrote:
>>
>> Yesterday I bought some beautiful kale at our local farmer's market.
>> Does
> anybody have some good recipes for kale?
>> Ellen
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookingintheda
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> _

Re: [CnD] Red cabbage:

[Penny Reeder via Cookinginthedark]

Red cabbage comes from a cabbage plant that produces heads of red
cabbage -- it's the colored when it is picked. It is often prepared
with vinegar, sugar and spices, and you can buy it "pickled" in a jar
at most grocery stores. It's also easy to prepare at home, and the
produce section in your grocery store is likely to carry heads of red
cabbage, as well as other varieties.

Here's a recipe that I make at least a couple of times each year
during fall and winter:
Braised Red Cabbage
A Martha Stewart Recipe
Ingredients
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 tablespoons light-brown sugar
1/2 cup cider vinegar
2 cups fresh cider
1 cup homemade or store-bought low-sodium chicken stock
1 cinnamon stick
1 dried bay leaf
Coarse salt and freshly ground pepper
1 small head red cabbage (about 2 1/2 pounds), cut into 8 wedges, core intact
Directions
Preheat oven to 350 degrees. Heat oil in a large, heavy ovenproof
saucepan over medium
heat. Cook onion until edges start to caramelize, 10 to 12 minutes.
Add sugar, and
cook 1 minute more. Add vinegar. Scrape up brown bits from bottom of
pan with a wooden
spoon. Stir in cider, stock, cinnamon, bay leaf, 1 1/2 teaspoons salt,
and teaspoon
pepper. Add cabbage, arranging in a single layer. Bring to a boil.
Cover; transfer
to oven. Braise until cabbage is tender, 40 to 45 minutes.
Transfer cabbage to a serving platter using a slotted spoon; discard
cinnamon stick
and bay leaf. Bring remaining liquid in saucepan to a simmer over
medium-high heat.
Cook until reduced by half, about 10 minutes (you will have about 1
cup sauce). Spoon
sauce over cabbage.

And, here's a crock pot recipe that I have also made and enjoyed:
Crock Pot Baked Spiced Red Cabbage With Apples or Pears



A delicious recipe using red cabbage, fragrant spices & apples or pears;

whilst this is happily cooking away, the spicy smell pervades the

kitchen & indeed the rest of the house and heralds the start of my

festive baking & freezing season - who needs expensive pot-pourries! Not

only is this dish delectable to eat alongside turkey, pork, beef and

hams in particular - but the colour is just gorgeous, a rich jewelled

ruby red! This cabbage can be kept warm for long periods, reheated and

also freezes very well, making it a very well behaved recipe!!

SERVES 8 -10

Ingredients

2 lbs red cabbage, shredded finely

4 large onions, peeled & finely diced

4 large apples or pears, NOT peeled, finely diced

4 garlic cloves, peeled & finely minced

4 tablespoons soft brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

salt & pepper

3 tablespoons red wine vinegar

1 ounce butter

Directions

1

Discard outer leaves of the red cabbage and cut into quarters. Cut out

the central woody root and then shred the quarters very finely. Place in

a bowl. Cut the apples or pears into quarters, core them & then slice

into fine dice and set aside in another bowl.

2

Place peeled and diced onions into another bowl & make sure all the

other ingredients are measured and to hand!

3

If cooking in a conventional dutch oven or Le Creuset type casserole

dish, turn oven on to 180 C or 360°F It can be cooked on top of the

stove too.

4

For cooking in the crockpot - take the inner crock out and start

layering the ingredients: Red cabbage, then salt & pepper; Apples or

pears, onions & garlic, then the spices & brown sugar;keep layering this

way until everything has been used up.

5

(If you would like it slghtly spicier, add a little more spices, but no

more than 1 teaspoon per spice, as it will be too spiced & will detract

from the apple/pear & red cabbage flavours!).

6

Dot the top of the red cabbage with the butter and pour over the red

wine vinegar.

7

Season once more with salt & pepper and cook for 6 to 12 hours on High

in the crockpot, until everything has broken down, is soft and it is a

rich red colour.

8

For conventional cooking - cook for about 2 - 2 1/2 hours at 180 C or

360°F .

9

It can be cooked on the stove top too; takes about 2 - 3 hours on a low

heat, just a slow simmer.

10

Pears can be used as well, and I sometimes add a handful of cranberries

for a really festive touch!

Enjoy!
Penny

On 9/3/16, Nicole Massey via Cookinginthedark
 wrote:
> I've never encountered it in a can, but I've bought it many times in glass
> jars. It is, as far as I know, another variety of cabbage.
>
> -Original Message-
> From: Brenda Mueller via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, September 03, 2016 12:49 AM
> To: [cookinginthedark@acbradio.org] 
> Cc: Brenda Mueller 
> Subject: [CnD] Red cabbage:
>
> Is there such a thing as red cabbage in a can?
>
> Not the regular ones, but the red cabbage? I always seem to have had red
> cabbage away from home and assumed that it's a special breed of cabbage.  I
> like it; I just never made it.  So is red cabbage different cabbage or
> regular cabbage that is

Re: [CnD] Tamales

[Penny Reeder via Cookinginthedark]

Chicken. I think there may be a "just cheese" variety as well, but I know for 
sure that the chicken are delicious!

Sent from my iPhone

> On Aug 27, 2016, at 1:29 PM, Sandy via Cookinginthedark 
>  wrote:
> 
> Are they chicken or beef ones? no Trader Joe's here yet. 
> 
> 
> Fear is just excitement in need of an attitude adjustment! 
> -----Original Message-
> From: Penny Reeder via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Saturday, August 27, 2016 9:01 AM
> To: cookinginthedark@acbradio.org
> Cc: Penny Reeder
> Subject: Re: [CnD] Tamales
> 
> Trader Joe's frozen tamales are delicious!
> Penny
> 
> On 8/27/16, Sandy via Cookinginthedark 
> wrote:
>> As for purchasing them, I have found the best ones are by Schwans, the 
>> home delivery company. beef tamales. Honestly, I do not even like them 
>> when purchased out here, in OK, not from Wendy's, any of our local 
>> Mexican restaurants, which are mostly Tex-Mex cooking style. Hope 
>> Schwans never folds up, or I sure will be Sandydisappointed!
>> 
>> 
>> Fear is just excitement in need of an attitude adjustment!
>> -Original Message-
>> From: Naima Leigh via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, August 26, 2016 6:00 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Naima Leigh
>> Subject: Re: [CnD] Tamales
>> 
>> Nicole
>> 
>> Here's the Mexican food's group.
>> 
>> https://groups.io/g/Arlettes-Sizzling-Mexican
>> 
>> 
>> You can join if you want too? I have, and love it!
>> 
>> 
>> 
>> -Original Message-
>> From: Nicole Massey via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, August 26, 2016 2:50 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Nicole Massey
>> Subject: Re: [CnD] Tamales
>> 
>> A tamale isn't the problem, it's a good tamale, and as someone who ate 
>> tamales almost from the crib I'm sort of picky about my tamales. In 
>> this area tamale production is a standard form of entrepreneurship for 
>> Hispanic and Mexican-American women, but since I don't work in an 
>> office I don't have the almost ubiquitous Latin co-worker with a 
>> family member who makes tamales for her family member to sell at work.
>> So that's why I'm listening for recipes to indulge the roommate's 
>> experimentation.
>> 
>> -Original Message-
>> From: Naima Leigh via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, August 26, 2016 1:36 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Naima Leigh 
>> Subject: Re: [CnD] Tamales
>> 
>> If you mean grocery stores, then try Aldies, wall mart, crogers, 
>> Publics or any other store that will sell them. For the family issue, 
>> you're not alone.
>> I'm going through similar problems as well.
>> 
>> -Original Message-
>> From: Nicole Massey via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, August 26, 2016 2:26 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Nicole Massey
>> Subject: Re: [CnD] Tamales
>> 
>> I'm unable to get her recipe for the fruit tamales, as she's currently 
>> at war with my family after the divorce. The reason I asked is because 
>> I was curious as to what you turned up for the meat fillings. I've had 
>> a problem finding decent tamales -- it's hard to predict what will be 
>> available from independent cooks, and the different specialty places 
>> that make them in the area are inconsistent in quality. My best tamale 
>> source, amazingly enough, is at Braums, but my roommate has expressed 
>> interest in making them sometime, so that's why I'm always interested in
> recipes for them.
>> Our front door has a sign up advising people of the rules of the 
>> house, and one of them is as follows: "No solicitation. Exceptions 
>> will be made for Girl Scout cookies and tamales."
>> 
>> -Original Message-
>> From: Naima Leigh via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, August 26, 2016 12:30 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Naima Leigh 
>> Subject: Re: [CnD] Tamales
>> 
>> Well Nichole,
>> 
>> I would love to try your versions too.
>> 
>> Will you please post them?
>> 
>> P.S. Every family has one or more of those in them.
>> 

Re: [CnD] Tamales

[Penny Reeder via Cookinginthedark]

Trader Joe's frozen tamales are delicious!
Penny

On 8/27/16, Sandy via Cookinginthedark  wrote:
> As for purchasing them, I have found the best ones are by Schwans, the home
> delivery company. beef tamales. Honestly, I do not even like them when
> purchased out here, in OK, not from Wendy's, any of our local Mexican
> restaurants, which are mostly Tex-Mex cooking style. Hope Schwans never
> folds up, or I sure will be
> Sandydisappointed!
>
>
> Fear is just excitement in need of an attitude adjustment!
> -Original Message-
> From: Naima Leigh via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, August 26, 2016 6:00 PM
> To: cookinginthedark@acbradio.org
> Cc: Naima Leigh
> Subject: Re: [CnD] Tamales
>
> Nicole
>
> Here's the Mexican food's group.
>
> https://groups.io/g/Arlettes-Sizzling-Mexican
>
>
> You can join if you want too? I have, and love it!
>
>
>
> -Original Message-
> From: Nicole Massey via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, August 26, 2016 2:50 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey
> Subject: Re: [CnD] Tamales
>
> A tamale isn't the problem, it's a good tamale, and as someone who ate
> tamales almost from the crib I'm sort of picky about my tamales. In this
> area tamale production is a standard form of entrepreneurship for Hispanic
> and Mexican-American women, but since I don't work in an office I don't
> have
> the almost ubiquitous Latin co-worker with a family member who makes
> tamales
> for her family member to sell at work.
> So that's why I'm listening for recipes to indulge the roommate's
> experimentation.
>
> -Original Message-
> From: Naima Leigh via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, August 26, 2016 1:36 PM
> To: cookinginthedark@acbradio.org
> Cc: Naima Leigh 
> Subject: Re: [CnD] Tamales
>
> If you mean grocery stores, then try Aldies, wall mart, crogers, Publics or
> any other store that will sell them. For the family issue, you're not
> alone.
> I'm going through similar problems as well.
>
> -Original Message-
> From: Nicole Massey via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, August 26, 2016 2:26 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey
> Subject: Re: [CnD] Tamales
>
> I'm unable to get her recipe for the fruit tamales, as she's currently at
> war with my family after the divorce. The reason I asked is because I was
> curious as to what you turned up for the meat fillings. I've had a problem
> finding decent tamales -- it's hard to predict what will be available from
> independent cooks, and the different specialty places that make them in the
> area are inconsistent in quality. My best tamale source, amazingly enough,
> is at Braums, but my roommate has expressed interest in making them
> sometime, so that's why I'm always interested in recipes for them.
> Our front door has a sign up advising people of the rules of the house, and
> one of them is as follows: "No solicitation. Exceptions will be made for
> Girl Scout cookies and tamales."
>
> -Original Message-
> From: Naima Leigh via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, August 26, 2016 12:30 PM
> To: cookinginthedark@acbradio.org
> Cc: Naima Leigh 
> Subject: Re: [CnD] Tamales
>
> Well Nichole,
>
> I would love to try your versions too.
>
> Will you please post them?
>
> P.S. Every family has one or more of those in them.
>
> -Original Message-
> From: Nicole Massey via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, August 26, 2016 1:26 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey
> Subject: Re: [CnD] Tamales
>
> To make this we'll need recipes for the filling too, as it's definitely
> more
> than just shredded meat. My former sister-in-law made a variation on this
> with raisins, diced apple, coconut, and chopped pecans, and she formed them
> as flat triangles instead of rolls. They were well liked by my family. (Far
> more than she was, but she was a drama queen who threw fits if she wasn't
> the center of attention) I've also encountered tamales made with cheese and
> spices or beans.
>
> -Original Message-
> From: Naima Leigh via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, August 26, 2016 11:51 AM
> To: cookinginthedark@acbradio.org
> Cc: Naima Leigh 
> Subject: [CnD] Tamales
>
> Tamales
>
>
>
> Tamales are wintertime food in the American Southwest, and a Christmas Eve
> must in the Mexican-influenced cuisine so popular there. Days before
> families gather round to fix these delicious bundles.
>
>
>
> Ingredients
>
>
>
> 1 recipe prepared
>
>
>
> Shredded Beef, Chicken or Pork filling, or Picadillo filling (about 5 cups
> total)
>
>
>
> 1 8-ounce) package dried corn husks
>
>
>
> 2/3 cup vegetable shortening or lard
>
>
>
> 4 cups masa harina flour, (Mexican corn masa mix)
>
>
>
> 2 

Re: [CnD] Flour?

[Penny Reeder via Cookinginthedark]

It sounds like you may have developed a sensitivity to gluten. I think
that's more likely than that the flour is bad or dangerous. Try a
small bag of gluten-free baking mix. I know that King Arthur makes one
that's supposed to yield good results -- you can buy it at
kingarthur.com or amazon.com -- and see if that makes the difference.

Good luck.
Penny

On 7/31/16, Sugar via Cookinginthedark  wrote:
> Hi Wendy
>  I am so sorry you have been ill with flour.
> The brand was Gold Medal.
> Have you considered that maybe you may be glutin free?
> I'd go see a Dr.
> Hope you feel better.
> Sugar
>  ‘I have loved the stars too fondly to be fearful of the
> night.
>
> Sugar
>
>
> -Original Message-
> From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, July 31, 2016 9:54 AM
> To: cookinginthedark@acbradio.org
> Cc: Wendy
> Subject: [CnD] Flour?
>
> I have a problem, & I'm not sure how to solve it, & it is costing me money
> throwing food out. I had a new batch of white flour, & I made chocolate chip
> cookies & granola with it, & when I ate the food, I developed abdominal
> cramp with loose stool. When I did not eat the food, I was fine. Someone
> heard General Mills had a recall on its flour, & I did not know the brand,
> but I tossed almost 5 pounds of flour out, along with the cookies & granola.
> I used boiling water on the containers that held the food items. Then I
> heard on the news recently the reason why we are told not to eat from
> scratch cookie dough is because flour contains stuff that necessitate
> cooking or else it could cause us to be ill. The only organic unbleached
> flour at the grocery store was General Mills, which I wanted to avoid, so I
> bought King Arthur unbleached flour. I recently made No Bake Cookies, which
> includes flour & needs to be boiled 1 minute. Eating the cookies has made me
> ill. So, is the issue we can no lon  ger make No Bake Cookies with today's
> flour, or is it the flour, & I hate the thought of throwing almost another 5
> pounds of flour  & cookies out,  or is it the container? Your input would be
> appreciated. Thanks.
> Wendy
>
> ___
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>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
>
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Re: [CnD] cooking bacon

[Penny Reeder via Cookinginthedark]

Hi, I have been cooking bacon in the oven -- especially when I need to
prepare a lot of bacon for a large group -- for a long time. It
doesn't seem to make an unusual mess in the oven, BUT BE VERY CAREFUL
WHEN YOU TAKE IT OUT! Use thick, protective oven mits, and do it
slowly.

A few months ago, I made a big pan of bacon in the oven -- I used the
broiler pan, which is quite shallow. I was not careful as I removed
the pan, and I ended up splashing bacon grease on my hand. It was a
very unpleasant experience!

Penny

On 6/11/16, Lori Castner via Cookinginthedark
 wrote:
> Hello,
> I have never cooked bacon in the oven; does the fat splatter and make a mess
> in the oven?
> I have cooked bacon in my electric skillet and just turned it with a fork or
> spatula.
>
> Lori C.
>
>
> -Original Message-
> From: Abby Vincent via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, June 11, 2016 9:02 AM
> To: cookinginthedark@acbradio.org
> Cc: Abby Vincent
> Subject: Re: [CnD] cooking bacon
>
> I haven't found a way to duplicate the sizzling sound and crispness of
> frying bacon. If you're not good at turning and lifting the bacon with a
> fork, you risk a fire.   I use the microwave cooker.  It does get the fat
> out of the bacon and comes out meaty/chewy.
>
> Abby
>
> -Original Message-
> From: Sharon Howerton via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, June 11, 2016 6:37 AM
> To: cookinginthedark@acbradio.org
> Cc: Sharon Howerton 
> Subject: Re: [CnD] cooking bacon
>
> Juliette, I had to cringe as soon as I read that you used one of those thin
> aluminum pans. I’m so sorry you were hurt. One needs something sturdy for
> the bacon.
>
> -Original Message-
> From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, June 10, 2016 9:14 PM
> To: cookinginthedark@acbradio.org
> Cc: juliette
> Subject: Re: [CnD] cooking bacon
>
> Cooking Bacon: a cautionary tale
> Many years ago I decided to fry bacon in my oven using one of those thin
> aluminum rectangular light pans with ridges to catch the fat. When I went to
> remove the pan it collapsed spilling the grease on my arms. I almost went to
> the emergency room for that one and of course, never cooked bacon in one of
> those pans again.
>
> Juliette Silvers
>
> - Original Message -
> From: Sharon Howerton via Cookinginthedark  
> To: cookinginthedark@acbradio.org
> Date: 06/10/2016 4:01 pm
> Subject: Re: [CnD] cooking bacon
>
>>
>>
>> Randy, my sister bakes hers in the oven and I've done the same. She said
>> to bake it at 400 for 20 minutes; to be honest, to me that wasn't long
>> enough. I have a pan with a drip tray so the grease falls to the bottom;
>> it's a lot easier than frying on the stove and better tasting, I think,
>> than preparing in the microwave. I'd say to just experiment with time
>> depending on the thickness of your bacon. Good luck.
>> Sharon
>>
>> -Original Message-
>> From: randy tijerina via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, June 10, 2016 3:27 PM
>> To: cookinginthedark@acbradio.org
>> Cc: randy tijerina
>> Subject: [CnD] cooking bacon
>>
>> hi friends'''Randy here...'''what's the best way to cook bacon?
>> to me'''ddthe microwave'''dries it...'''I want to have my bacon taste like
>> it was on the stovedd_b, without all that fat'''how do you guys do
>> it?
>>
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Re: [CnD] Filling Muffin Tins

[Penny Reeder via Cookinginthedark]

Yes, in the canning supplies section. Here's a link at Amazon.com:
http://www.amazon.com/Back-Basics-Canning-Funnel-176/dp/B000FKHLOS

On 4/26/16, Teresa Mullen via Cookinginthedark
 wrote:
> And you can get this anywhere like Walmart? Thanks for the tip
>
> Teresa MullenSent from my iPhone
>
>> On Apr 25, 2016, at 5:02 PM, Penny Reeder via Cookinginthedark
>>  wrote:
>>
>> This is how I fill muffin tins. What you need is a funnel. The funnel that
>> works for filling muffin tins is called a canning funnel -- also sometimes
>> a "jar filler." It has a wide top and a wide opening at the bottom, wide
>> enough to fit inside a half-pint-size canning jar. Stick the funnel inside
>> each greased muffin cup, scoop in a third-to-a-half cup of batter, then
>> move on to the next muffin cup. It also helps to cover the top of the pan
>> with a light film of oil or butter so it's easy to remove any cooked-on
>> batter drips. The canning funnel -- make sure to buy one made of metal! --
>> is also a perfect biscuit and round cookie cutter, and an excellent guide
>> for distributing pancake batter into a griddle.HTH, Penny
>>
>> Sent from my iPhone
>>
>>> On Apr 23, 2016, at 12:27 PM, Lori Castner via Cookinginthedark
>>>  wrote:
>>>
>>> Hi, Everyone,
>>>
>>>
>>>
>>> I love muffins, and I enjoy baking them. But I do not enjoy filling the
>>> muffin cups with batter, and no matter what technique I try, it is a
>>> messy
>>> job. I have used a small scoop, a collapsible measuring cup, and even
>>> just a
>>> table spoon, but still it's messy.
>>>
>>>
>>>
>>> Does anyone have a technique for filling muffin tins with little mess.
>>>
>>>
>>>
>>> Thanks.
>>>
>>>
>>>
>>> Lori
>>>
>>>
>>>
>>> ___
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Re: [CnD] Filling Muffin Tins

[Penny Reeder via Cookinginthedark]

This is how I fill muffin tins. What you need is a funnel. The funnel that 
works for filling muffin tins is called a canning funnel -- also sometimes a 
"jar filler." It has a wide top and a wide opening at the bottom, wide enough 
to fit inside a half-pint-size canning jar. Stick the funnel inside each 
greased muffin cup, scoop in a third-to-a-half cup of batter, then move on to 
the next muffin cup. It also helps to cover the top of the pan with a light 
film of oil or butter so it's easy to remove any cooked-on batter drips. The 
canning funnel -- make sure to buy one made of metal! -- is also a perfect 
biscuit and round cookie cutter, and an excellent guide for distributing 
pancake batter into a griddle.HTH, Penny 

Sent from my iPhone

> On Apr 23, 2016, at 12:27 PM, Lori Castner via Cookinginthedark 
>  wrote:
> 
> Hi, Everyone,
> 
> 
> 
> I love muffins, and I enjoy baking them. But I do not enjoy filling the
> muffin cups with batter, and no matter what technique I try, it is a messy
> job. I have used a small scoop, a collapsible measuring cup, and even just a
> table spoon, but still it's messy.
> 
> 
> 
> Does anyone have a technique for filling muffin tins with little mess.
> 
> 
> 
> Thanks.
> 
> 
> 
> Lori
> 
> 
> 
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Re: [CnD] Long time without chatting

[Penny Reeder via Cookinginthedark]

Gary, The book written by Anna Dresner and available from National
Braille Press is an excellent resource for beginners and then, later
on, for IOS addicts as well! I recommend it highly!

I have been using an IPhone for several years. I am one of those addicts!

Good luck with all of those house repairs!
Sincerely,
Penny

On 4/5/16, Becky McCullough via Cookinginthedark
 wrote:
> You can order the braille book from theNational braille press or the CD
> called, "Getting Started With The Eye Phone."
> Becky
> - Original Message -
> From: "Jan via Cookinginthedark" 
> To: ; "?" 
> Cc: "Jan" 
> Sent: Tuesday, April 05, 2016 6:19 AM
> Subject: Re: [CnD] Long time without chatting
>
>
>>I don't have any apple products.
>>
>> -Original Message-
>> From: Gary Patterson via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Tuesday, April 05, 2016 12:51 AM
>> To: 'Susan Lumpkin via Cookinginthedark'
>> Cc: Gary Patterson
>> Subject: [CnD] Long time without chatting
>>
>> Do you or Larry know of a resource describing gestures so that I could
>> have
>> an idea how to do them when, or whenever, I ever decide to get any Apple
>> products?
>>
>>
>>
>> Do you use any of the apple products?
>>
>>
>>
>> I'm in the midst of doing major projects to my house. New siding,
>> insulation
>> and a new roof.
>>
>>
>>
>> Hope all is well with you folks.
>>
>>
>>
>> Gary Patterson
>>
>>
>>
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>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
>
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Re: [CnD] pancakes

[Penny Reeder via Cookinginthedark]

You can make pancakes on top of the stove in a skillet or flat
griddle, in an electric skillet (easier because you can bump your
spatula up against the sides of the skillet for easier maneuvering
when flipping the pancakes, or on an electric griddle. I prefer the
griddle.

You can't see when the top of the pancake is filled with bubbles, so
the easiest thing to do is to use a timer. With the griddle set on
medium high, ladle about a third of a cup of batter onto the buttered
griddle, then set your timer for 2 and a half minutes. When it beeps,
put your spatula underneath the pancake -- find it by memory or by
slowing edging the spatula along the bottom of the griddle until you
feel it -- slide the spatula under the pancake (If you touch the top
very quickly and carefully, you can feel how solid it is, or when you
pick it up on the spatula, it will feel solid), flip it over and cook
the other side for about a minute.

Practice will make perfect!

There's also some kind of electric appliance that cooks both sides of
the pancake at once -- like a waffle iron -- but I don't know who
makes it. I think there are folks on this list who may have such a
gadget or have used one.
HTH,
Penny

On 3/8/16, Regina Marie via Cookinginthedark
 wrote:
> They sell pancake pans that work well. They assist with turning because you
> simply turn the pan. I have always used a griddle. I heat it and then mix up
> my batter. I can post my favorite recipe if you'd like. You can also buy a
> mix and just follow the directions. I then put oil or butter in the pan and
> spread with the pancake turner or spatula. My favorite is an old-fashioned
> metal one. I then drop about 1/4 cup of batter into the pan. I measure it
> with a measuring cup and tap the cup on the side of the bowl to get the
> excess off so it doesn't drip. Then I  cook for abou 30 to 45 seconds and
> check the side. If the batter on the side feels cooked (I use the tip of my
> spatula and gently lift a little and touch carefully with a finger). I then
> slide my spatula under the pancake and turn it. You can practice flipping a
> round disk similar to a pancake in a cold pan till you get the hang of it.
> The pancake pan rquires that you simply test the pancake side and if it is
> ready, you close the
>  lid of the pan and flip the whole thing over. That way, you don't have to
> flip the pancake itself. Hope this helps.
> *smile*
> Regina Marie
>
>
> -Original Message-
> From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, March 06, 2016 9:31 AM
> To: cookinginthedark@acbradio.org
> Cc: Kimsan
> Subject: [CnD] pancakes
>
>
>
> I hear making pancakes is visual. What is the best way for a blind person
> to
> make pancakes and what do most people use to make pancakes. What I mean by
> that is I hear you can make pancakes on griddles, on the stove, etc. Do
> people just buy the dogh Thanks.
>
>
>
>
>
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Re: [CnD] newby! cooking thormonitor

[Penny Reeder via Cookinginthedark]

Hi, You could clump it all up and then stick the thermometer into the
middle of the clump, but I would just use a fork. When you press down
on the ground meat with the back of your fork, it is done when it
feels firm. If it doesn't feel firm, keep on cooking. You can also
tell when it smells like it's cooked -- but that takes more practice
than simply testing with a fork.

The thermometer is great for almost everything, but it's hard to get
an accurate reading with meat that's ground.

Happy cooking.
Penny

On 3/8/16, Kimsan via Cookinginthedark  wrote:
> Hi,
>
> First of all, thanks to Pablo I think the name was for sending me the link
> to the blind mice.
>
> I've never been the greatest in the cooking department or in the kitchen,
> but I've managed to avoid food poisoning. Smile.
>
> So, I'm about to purchase the cooking thormonitor from the blind mice, and
> my question is concerning ground beef.
>
> How can I tell if it's fully cooked when using this thing as it's all over
> the skillet. I mean, this part might be done, but other pieces of the meet
> might not be fully cooked.
>
> Thankyou!
>
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Re: [CnD] Flat top stove's

[Penny Reeder via Cookinginthedark]

I have been using a flat-top stove for many years. In fact, I'm using
my second flat-top stove. I love it! You can pretty much feel where
the burner is by raising your hand above the burner and with practice,
and it's infinitely easier to clean and maintain!
Penny


On 2/20/16, anita.brown1998--- via Cookinginthedark
 wrote:
>
>
> Sent from my iPhone has any totally blind folks on this list used a flat top
> stove? Possibly considering getting a new one like that. If you would please
> write me off the list. Thank you, Anita
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Re: [CnD] Scald milk

[Penny Reeder via Cookinginthedark]

Hi Wendy, Put the milk in the biggest pot you have, and when you hear
the milk come to the boil, turn off the heat, remove the pot from the
burner, and the milk will be scalded. Alternatively, use evaporated
milk,, which has already been scalded, and that won't boil over all
over your stove. Good luck, and enjoy the Christmas Stollen.
Sincerely,
Penny

On 12/22/15, Wendy via Cookinginthedark  wrote:
> I want to try & make Christmas (Stollen) bread, & the first step is to scald
> milk. How do I know it is scalded?
> Wendy
>
> -Original Message-
> From: Lisa Belville via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, December 22, 2015 4:57 PM
> To: cookinginthedark@acbradio.org; rebecca manners
> 
> Subject: Re: [CnD] looking for tips on recipe organizing
>
> I do something similar, only I have them all in a word document with an
> informal table of contents listing major sections divided by type of meal
> and then meat ingredients.  There's Appetizers, chicken, beef, etc.  Each
> section starts on it's own page with a centered title and each recipe in all
> sections has three asterisks before it.  I use MS word, so I can search by
> section and then use either the three asterisks or search by name or
> ingredient.  Word still has this bug where once you enter a search term,
> doing a page down will take you to every instance of that term.  This is why
> I try to not search by words like Eggs, butter, etc.  It might seem
> cumbersome, but it works for me.
>
> Lisa
>
>
>
> Lisa Belville
> lisa...@frontier.com
> missktlab1...@frontier.com
>
> - Original Message -
> From: "rebecca manners via Cookinginthedark"
> 
> To: ; "Lori Scharff" 
> Sent: Monday, December 21, 2015 2:54 PM
> Subject: Re: [CnD] looking for tips on recipe organizing
>
>
>>I store them in folders on my PC. These include folders for cakes, cookies,
>>
>>breads, etc.
>>
>> Hope that helps,
>>
>> Becky Manners
>>
>> -Original Message-
>> From: Lori Scharff via Cookinginthedark
>> Sent: Sunday, December 20, 2015 1:58 PM
>> To: cookinginthedark@acbradio.org
>> Subject: [CnD] looking for tips on recipe organizing
>>
>> Hi all,
>>
>> I am looking for a way to organize recipies. I have a PC as well as an
>> iPhone and a BrailleNote to do the job. Does anyone have a good way of
>> organizing and storing recipies?
>>
>> I am finding that I have a large amount of recipies and they are not as
>> organized as they could be.
>>
>> If you are using an app, where do the recipies get stored? How accessible
>>
>> is
>> the app? How do you get say a recipe from an email into the app? What if
>> I
>> wanted to type in a recipe  to be stored, would that be possible?
>>
>> Lori
>>
>>
>>
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Re: [CnD] Yeast

[Penny Reeder via Cookinginthedark]

The best yeast is SAF yeast -- available from Amazon.com. Keep it in
the freezer.
Penny

On 12/12/15, Debbie Deatherage via Cookinginthedark
 wrote:
>
> My husband uses yeast.  He buys it in the package.  It usually comes three
> to a package.
>
>
> Sent from my iPad
>
>> On Dec 12, 2015, at 6:49 PM, Mary Ann via Cookinginthedark
>>  wrote:
>>
>> Hi,
>>
>> I buy yeast but I have difficult with yeast spoiling on me. What is the
>> best kind to buy and how do you store yeast??
>>
>> Thanks,
>>
>> Mary
>>
>> ---
>> This email has been checked for viruses by Avast antivirus software.
>> https://www.avast.com/antivirus
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Re: [CnD] Crock pot turkey breast

[Penny Reeder via Cookinginthedark]

Hi Mary, I cook turkey breasts in my crock pot all year round. That
way we have great sandwhich filling available for the week. I have
done it several ways, and there are recipes all over the internet as
well.

Sometimes I make a "rack" of sliced onion and celery stalks that
become the bottom layer in the crock pot, then, salt and pepper the
turkey, add rosemary and sage if you like or a halved lemon, cover the
turkey, top and bottom, with olive oil, salt and pepper liberally and
add a cup -- or a little less -- of white wine, water, or broth to the
crock. Then, I cook on high for an hour and low for 3-4 more.

I have also done essentially the same thing but, rather than
slathering on the olive oil, I melt a half stick of butter in the
microwave, add a quarter to a third of a cup of soy sauce, pour over
the turkey and then rinse out the measuring cup with water adding that
to the crock.

Enjoy!
Penny

On 12/2/15, Mary Sayegh via Cookinginthedark
 wrote:
> Does anyone know how to cook a thawed turkey breast in the crock pot?
> Mary
>
> Sent from my iPhone
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Re: [CnD] Test

[Penny Reeder via Cookinginthedark]

On 11/21/15, Victoria E Gilkerson via Cookinginthedark
 wrote:
>
>
> Just want to make sure this goes through.  After that I have some
> questions.
>
>
>
>
>
>
>
>
> Victoria E Gilkerson
>
>
>
>
>
>
>
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Your message arrived just fine!
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Re: [CnD] Polenta

[Penny Reeder via Cookinginthedark]

Hi Anna, Here are a bunch of recipes for polenta. I've made them all,
and they all work beautifully -- and my family loves polenta! I hope
your friend enjoys these.
Penny
Creamy Polenta from Marcella Hazan
yield
Makes 4 servings
 active time
 10 min
 total time
 45 min
Cooking the polenta covered allows condensation to build up, which
eliminates the
need for constant stirring. And you can still count on the creamy
consistency you've
come to expect from this dish.
Ingredients
4 cups water
1 teaspoon salt
1 cup polenta (not quick-cooking) or yellow cornmeal (5 ounces)
2 tablespoons unsalted butter
Preparation
 Bring water and salt to a boil in a 3-quart heavy saucepan, then add polenta in
a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes.
Reduce heat
to low and cover pan, then cook at a bare simmer, stirring with a
long-handled spoon
for 1 minute after every 10 minutes of cooking, 45 minutes total.
Remove from heat
and whisk in butter until incorporated.
 Serve polenta warm.
Cooks' note:
 • Polenta can be made 20 minutes ahead and kept, covered, at room
temperature (do
not let stand longer, or it will solidify).



Polenta Facile
>From Food 52!
Serves 8
1 tablespoon salt
2 cups polenta (not instant)
Using only the top half of a double boiler, bring 2 quarts of water to
a boil, and
add salt. Meanwhile, put as much water in the bottom half of the
double boiler as
will be needed to actually cover the bottom of the top part of the double boiler
when it is finally put in, and bring to a heavy simmer. (Note: If you don't have
a double boiler, you can use a large pot with a slightly smaller bowl or pot set
inside it.)
Put the polenta in a measuring cup from which you can pour it. With a
slender but
sturdy wooden spoon or a medium-strength whisk, create a vortex in the
water in the
top half of the double boiler by swirling it in one direction only.
This is critical
because, if you simply slosh the water around, you create lumps in the
polenta that
are almost impossible to remove. (If you do get lumps, don't worry --
just mash them
against the side of the pot now.)
While the water is swirling in a vortex, drizzle in the polenta a
pioggia (like it
is raining). You can do this very rapidly, but do not stop stirring.
When all the
polenta is in, continue to stir but not so energetically. Keep
stirring the whole
time, being sure to scrape into the corners of the pot where the sides
meet the bottom.
Lower the heat so that the polenta intermittently bubbles on the
surface and "spits"
at you.
Continue to stir the polenta for about 5 minutes. When the polenta
begins to thicken,
place the lid on the pan, and fit it into the bottom half of the
double boiler (with
the simmering water below reaching up as high as possible underneath
the top piece).
If you don't have a well-fitting lid, seal with foil. Cook for about 1
1/2 hours,
stirring every 30 minutes or so. Taste for doneness. The polenta
should be very yellow,
smooth, shiny, and sweet tasting. If it is slightly bitter, cook it longer.
Polenta facile can be held in a slowly simmering double boiler in
perfect condition
for up to 4 hours. This makes it ideal for large parties or when you
simply do not
want too many last-minute dishes to worry about.


Oven Baked Polenta
3/4 cup cornmeal
3 cups water
1-1/4 tsp kosher or sea salt
1/8 tsp freshly ground black pepper
1/4 cup light cream

2 tbsp butter
1 tsp fresh marjoram or 1/2 tsp dried (I use herb d' Provence i used
herb d' province

Preheat oven to 425F.

In lidded baking dish, whisk together cornmeal, water, salt and
pepper. Bake in oven, covered, for 30 minutes, stirring halfway
through. Remove from oven, add milk, butter and marjoram and whisk
until smooth. Serve at once.

Makes 4 servings.


Oven Baked Polenta
3/4 cup cornmeal
3 cups water
1-1/4 tsp kosher or sea salt
1/8 tsp freshly ground black pepper
1/4 cup light cream

2 tbsp butter
1 tsp fresh marjoram or 1/2 tsp dried (I use herb d' Provence i used
herb d' province

Preheat oven to 425F.

In lidded baking dish, whisk together cornmeal, water, salt and
pepper. Bake in oven, covered, for 30 minutes, stirring halfway
through. Remove from oven, add milk, butter and marjoram and whisk
until smooth. Serve at once.

Makes 4 servings.


Microwave Polenta with Spinach and Cheese
1.  Combine in microwave-safe bowl: 3 cups water,
1 1/3 cups 
cornmeal,
1 Tbsp. sugar,
1/2 tsp. salt,
1 cup milk,
1 small onion, 
diced,
1 Tbsp. olive 
oil,
Grated Parmesan 
cheese, to taste.

2.  Microwave, uncovered, on high

Re: [CnD] Applesauce Recipe Request

[Penny Reeder via Cookinginthedark]

Hi, I make applesauce all fall and winter long. I take a
heavy-bottomed dutch oven -- I think mine is 5-quart. I fill it with
apples, washed and quartered. I add the juice of a lemon, a cinnamon
stick, and a cup of water -- or apple cider if I have that. I bring it
to a boil, then turn it down to where there's a bubble every few
minutes -- just barely simmering, and cook until the apples are soft.
I stir it once in a while. Your house will smell wonderful while the
apples are cooking.

When the apples are soft, I run everything through a food mill, which
removes the skins and cores and the cinnamon stick and any lemon seeds
that made their way into the pot.

I add a third of a cup or more of sugar or agave, then store in the fridge.

It's not a precise recipe, but it makes delicious applesauce! Oh, and
I use whatever apples I have on hand -- often, there are several
varieties. And, if I have a couple of pears, I throw them into the
pot, as well -- they sweeten the applesauce so well, you can add even
less sugar!

Happy cooking.
Penny

On 11/12/15, ellen telker via Cookinginthedark
 wrote:
> These are 2 that someone posted a while back.  I have made it and it was
> good.
> Applesauces
> Cinnamon Applesauce
>
> 10 large apples peeled and cored 3 pounds
> 1/2 cup water
> 1/2 cup sugar
> 2 tbs cinnamon
>
> Combine everything in crockpot and cook on low 6 to 8 hours stir well
> should
> be chunky.  If you wish it to be smooth run it through blender or food
> processer.  Cool and store in freezer bags until needed.  Serve warm with
> cream, whipped cream or ice cream.
>
> * Spiced Apple sauce
>
> 10 large apples peeled and cored 3 pounds
> 1/2 cup sugar
> 1/2 cup water
> your choice of spices
> cinnamon, ginger, cloves, nutmeg, all spice or any combination.  Equalling
> 2
> tbs total spice.
>
> Place everything in crockpot and cook on low 6 to 8 hours stir well before
> serving.
>
> Can be frozen in ziplock bags for future use.
> - Original Message -
> From: "Sherri Crum via Cookinginthedark" 
> To: 
> Sent: Thursday, November 12, 2015 7:07 AM
> Subject: [CnD] Applesauce Recipe Request
>
>
>> Hello everyone,
>>
>> I would like to try making homemade applesauce. Though I've looked
>> through my recipes, I don't have one. Would rather not go searching on
>> the net just yet. So, any recipes would be very much appreciated.
>>
>> Thanks for any help.
>>
>> Sherri, email:  sssmile...@gmail.com
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Re: [CnD] what is your FAVORITE coffee maker, why?

[Penny Reeder via Cookinginthedark]

In our house, coffee is brewed from freshly ground French-Roast beans,
and we use a French-Press Coffee Pot, as well as an electric kettle. I
fill the pot with water up to the level where it needs to be, then
pour that amount of water into the kettle and turn it on. I grind the
coffee in a Burr Grinder, pour the grounds into the French-Press pot,
pour in the boiling water when it's ready, let it stand for 4 minutes,
then plunge the grounds down to the bottom of the pot and pour the
pot's contents into a warmed thermol pitcher. It sounds like an
involved process, but it really isn't -- I can do it with my eyes
closed! -- and I think French-Press is the best coffee!
Penny

On 11/10/15, John Diakogeorgiou via Cookinginthedark
 wrote:
> Don't feel bad I am a coffee snob. I've been grinding my. Beans for years.
>
> John Diakogeorgiou
>
>> On Nov 10, 2015, at 7:17 PM, Drew Hunthausen via Cookinginthedark
>>  wrote:
>>
>> I just started drinking coffee about 2 years ago. In my house the coffee
>> is brewed fresh from whole beans everyday so I guess I started off with
>> "snobby" coffee!! I just got a new coffee maker that I will have to post
>> the info later, but it is a grind/ brew model. All the features are
>> accessible and it is a lot easier to clean and fill than my last one was.
>>
>> -Original Message-
>> From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
>> Sent: Tuesday, November 10, 2015 3:45 PM
>> To: cookinginthedark@acbradio.org; 'John Diakogeorgiou'
>> Subject: Re: [CnD] what is your FAVORITE coffee maker, why?
>>
>> Besides google, smile. Do you have a link?
>>
>> SuccessfulImpact.com
>>
>> www.Successfulimpact.com
>>
>>
>> -Original Message-
>> From: John Diakogeorgiou via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Tuesday, November 10, 2015 3:44 PM
>> To: cookinginthedark@acbradio.org; Jan 
>> Subject: Re: [CnD] what is your FAVORITE coffee maker, why?
>>
>> This is one of my favorite subjects. I am using a capreso machine. If you
>> are a huge coffee fan, you can really taste the difference in the way it
>> makes coffee. One thing I really like about it is that it uses a metal
>> insulated pot. This means that coffee stays hot for several hours and
>> doesn't get burnt because it is constantly being heated. If you are
>> purchasing a machine use a cone rather than basket filter. The reason for
>> th is that when using a basket, the water sits in the oil created by the
>> grounds.
>> This is probably more than you wanted though.
>>
>>> On 11/10/15, Jan via Cookinginthedark 
>>> wrote:
>>> I have several cup at a time coffee makers, actually. I have the black
>>> and decker cup at a time, which they no longer make and a black and
>>> decker brew n go. I have the Hamilton Beach three in one hot beverage
>>> center. I'm not sure that's still available either. It was as of June,
>>> 2015.I had to buy it from Amazon. But it's my very favorite of the one
>>> cup models. In fact, I have three of them.
>>>
>>> -Original Message-
>>> From: Tammy Freitag via Cookinginthedark
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Tuesday, November 10, 2015 6:02 PM
>>> To: cookinginthedark@acbradio.org; Curtis Delzer
>>> Subject: Re: [CnD] what is your FAVORITE coffee maker, why?
>>>
>>> Curtis,
>>> I have a Hamelton Beech Maker that makes Individual cups.  I like it
>>> because I can make 1 cup at a time.  Since I usually only drink coffee
>>> for breakfast, it keeps me from wasting expensive coffee.  It has a
>>> perminat washable basket which allows me to use any coffee I prefer
>>> and I don't have to buy those paper filters or those throwaway plastic
>>> cups.  It has a removable platform which allows me to use a regular
>>> coffee cup or a taller coffee mug.  It has only 1 button.  Yep, a real
>>> button.  I press the button and like magic, a light comes on and the
>>> water starts getting hot.  It was much cheaper than a curick and is
>>> environmentally friendlier.  .  Hum, not a bad commercial.  lol!
>>>
>>> On 11/10/15, Curtis Delzer via Cookinginthedark
>>>  wrote:
 Well the subject says it all. Why do you LOVE your coffee maker, why?
 or what do you wish your coffee maker did?
 Do they still make that talking one?



 Curtis Delzer
 H.S.
 K6VFO
 San Bernardino, CA


 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
>>>
>>>
>>> --
>>> Independence is yours .  Are you willing to reach for it?
>>> Tammy
>>> ___
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>>>
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Re: [CnD] Flat top

[Penny Reeder via Cookinginthedark]

I love, love, love my flat-top stove. No longer does something cook
over and drip into the burner, creating a smokey, smelly mess,
invariably immediately before guests arrive for dinner! It's easy to
clean, easy to use! I just hold my hand about 10 inches above where I
think the burner is located and find it by detecting the burner's
heat.

I think the flat-top electric stove is one of the better appliance
advancements of the past 20 years!
Penny

On 11/10/15, Alex Hall via Cookinginthedark
 wrote:
> The best way I've found is to feel for the heat. I'm able to center pots and
> pans easily enough, though finding the burner under a pan or griddle that
> more than covers the burner is harder.
>> On Nov 9, 2015, at 23:05, Mary Sayegh via Cookinginthedark
>>  wrote:
>>
>> How does a blind person cook on the flat top stove? How would we know
>> where the burners are? They're putting flat tops in our apartments, and
>> when I went to the blind the center we were only talk to cook on stubs
>> that had the coil burners.
>> Mary
>>
>> Sent from my iPhone
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>
>
> --
> Have a great day,
> Alex Hall
> mehg...@icloud.com
>
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Re: [CnD] thinking of Helen

[Penny Reeder via Cookinginthedark]

Oh, please tell her how sorry we are, how sad it makes any of us who
have guide dogs when we hear about any one of us losing a much-loved
guide. This is the really hard part of having a guide dog.
Sincerely,
Penny

On 11/2/15, Vicki via Cookinginthedark  wrote:
>  Sure is like loosing a family member. It's devestating. My heart goes out
> to you. I'm on my 7th guide dog. It doesn't get any easier along the way
> either. Praying for you.
>
> Vicki
>
>
> - Original Message -
> From: Sugar via Cookinginthedark  
> To: CND  
> Date: Thursday, October 29, 2015 9:16 pm
> Subject: [CnD] thinking of Helen
>
>>
>>
>> Hello everyone
>> First if you all could please keep my dear cyber sister Helen Whitehead
>> in
>> your thoughts and prayers-she use to be a moderator here...
>> Helen has lost her guide dog tonight. Rolo was a beautiful spirited
>> chocolate lab.
>> Rolo will be dearly missed and my heart is hurting for my sister Helen.
>> Thank  you
>>
>>
>> 'Faith is seeing light with your heart when all your eyes see is
>> darkness.'
>> ~Blessed, Sugar
>>
>>
>>
>> ___
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Re: [CnD] Can a blind person make crepes?

[Penny Reeder via Cookinginthedark]

Here's a crepe maker at Amazon.com. It works a little differently, but
I'll bet it would work for you guys. Where there's a will, there's a
way!

http://www.amazon.com/CucinaPro-1448-Griddle-Crepe-Maker/dp/B001EZCJL8/ref=sx_rw_mw_p_z_bs_1?pf_rd_p=2148437302&pf_rd_m=ATVPDKIKX0DER&pf_rd_t=9701&pf_rd_s=ranking-widget&pf_rd_r=07TQQX5MN7PRQRFPEJ6Z&pf_rd_i=crepe+maker


Penny

On 10/22/15, Penny Reeder  wrote:
> Hi John, I make crepes. I have an  electronic gadget called a crepe
> maker. You plug it in, it is round with a long handle. Once it's hot,
> you dip the crep maker into the batter, the batter coats it, you flip
> it over, and in about a minute the crepe is ready to come off the
> device. You lift it off with a fork (I have a plastic fork for this
> purpose, since it's coated in some yucky non-stick coating (It's from
> the 1980s), and then you repeat the process. I don't know if this
> device is still made, but it works perfectly.
>
> Penny
>
> On 10/22/15, Charles Rivard via Cookinginthedark
>  wrote:
>> More importantly, rather than saying that it can be done, or that you
>> have
>> done it, when posting, let us know how you, as a totally blind person, do
>> or
>>
>> did it?  I'm thinking that this would be of more use.  Thanks.
>>
>> ---
>> Be positive!  When it comes to being defeated, if you think you're
>> finished,
>>
>> you! really! are! finished!
>> - Original Message -
>> From: "John Diakogeorgiou via Cookinginthedark"
>> 
>> To: ; "john mcconnell"
>> 
>> Sent: Thursday, October 22, 2015 7:19 AM
>> Subject: Re: [CnD] Can a blind person make crepes?
>>
>>
>>> I'be done it but it's been many years. If she is a skilled cook it would
>>> be fun to try. Besides, their lots f things we supposedly can't do.
>>>
>>> John Diakogeorgiou
>>>
>>>> On Oct 22, 2015, at 4:03 AM, john mcconnell via Cookinginthedark
>>>>  wrote:
>>>>
>>>> Hello all:
>>>>
>>>> Carol really likes crepes; but someone told her a long time ago, that
>>>> it
>>>> would be very hard to do so.
>>>>
>>>> Can anyone shed some light on this? Can Carol make crepes with little
>>>> difficulty?
>>>>
>>>> She said she would make them once a month. This is how much she likes
>>>> them.
>>>>
>>>> Thanks in advance for any help that can be given.
>>>>
>>>> Regards,
>>>>
>>>>
>>>>
>>>> John and Carol McConnell
>>>>
>>>>
>>>>
>>>> ___
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>>>> http://acbradio.org/mailman/listinfo/cookinginthedark
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>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>>
>>>
>>> -
>>> No virus found in this message.
>>> Checked by AVG - www.avg.com
>>> Version: 2015.0.6173 / Virus Database: 4450/10871 - Release Date:
>>> 10/22/15
>>>
>>
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>>
>
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Re: [CnD] Can a blind person make crepes?

[Penny Reeder via Cookinginthedark]

Hi John, I make crepes. I have an  electronic gadget called a crepe
maker. You plug it in, it is round with a long handle. Once it's hot,
you dip the crep maker into the batter, the batter coats it, you flip
it over, and in about a minute the crepe is ready to come off the
device. You lift it off with a fork (I have a plastic fork for this
purpose, since it's coated in some yucky non-stick coating (It's from
the 1980s), and then you repeat the process. I don't know if this
device is still made, but it works perfectly.

Penny

On 10/22/15, Charles Rivard via Cookinginthedark
 wrote:
> More importantly, rather than saying that it can be done, or that you have
> done it, when posting, let us know how you, as a totally blind person, do or
>
> did it?  I'm thinking that this would be of more use.  Thanks.
>
> ---
> Be positive!  When it comes to being defeated, if you think you're finished,
>
> you! really! are! finished!
> - Original Message -
> From: "John Diakogeorgiou via Cookinginthedark"
> 
> To: ; "john mcconnell"
> 
> Sent: Thursday, October 22, 2015 7:19 AM
> Subject: Re: [CnD] Can a blind person make crepes?
>
>
>> I'be done it but it's been many years. If she is a skilled cook it would
>> be fun to try. Besides, their lots f things we supposedly can't do.
>>
>> John Diakogeorgiou
>>
>>> On Oct 22, 2015, at 4:03 AM, john mcconnell via Cookinginthedark
>>>  wrote:
>>>
>>> Hello all:
>>>
>>> Carol really likes crepes; but someone told her a long time ago, that it
>>> would be very hard to do so.
>>>
>>> Can anyone shed some light on this? Can Carol make crepes with little
>>> difficulty?
>>>
>>> She said she would make them once a month. This is how much she likes
>>> them.
>>>
>>> Thanks in advance for any help that can be given.
>>>
>>> Regards,
>>>
>>>
>>>
>>> John and Carol McConnell
>>>
>>>
>>>
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
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>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>>
>> -
>> No virus found in this message.
>> Checked by AVG - www.avg.com
>> Version: 2015.0.6173 / Virus Database: 4450/10871 - Release Date:
>> 10/22/15
>>
>
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Re: [CnD] Making Mayonnaise Questions

[Penny Reeder via Cookinginthedark]

Hi Desi, I love homemade mayonnaise, and my favorite way to make it is
with my immersion blender. It really does take only a couple of
minutes, and it's delicious! Although these instructions suggest that
it keeps for a max. of only 2 days in the fridge, I have kept it for
as long as a week -- with no ill effects!

Making mayo really does feel like making magic! Enjoy!
Penny
Immersion Blender Technique Making mayonnaise using an immersion
blender might be the coolest technique yet - at least until they
figure out how to make it in a Pacojet. Or a particle accelerator.

When making mayo, it's important that all ingredients are at room
temperature. For people concerned about salmonella, place the yolks
and 1 tablespoon of water in a bowl set over a pot of simmering water.
Whisk constantly until the yolks reach 160 degrees (they will thicken
noticeably and lighten in color), then proceed with the recipe. We buy
organic eggs from pasture raised chickens, and I don't ever worry
about salmonilla. I just proceed with the recipe without heating the
yolks -- but they do have to be at room temperature.


Immersion blender mayonnaise
2 egg yolks
1 tablespoon white wine vinegar (I have also used cider vinegar, and
sherry vinegar)
Generous pinch of fine sea salt
Generous pinch of white pepper
1 cup canola oil
1/2 cup good-quality olive oil
1 tablespoon lemon juice (I frequently just squeeze the juice of a
half of a lemon or even the whole lemon if I'm serving the mayo with
seafood, into the bowl.

Place the yolks, vinegar, 1 tablespoon water, salt and pepper in a
2-cup measuring cup or a tall beaker used for immersion blenders.
Stand the immersion blender in the beaker or measuring cup, then
slowly pour in the canola oil so that it settles on top of the other
ingredients. (If you've heated the yolks first, allow them, along with
the vinegar, salt and pepper, to settle for about 5 minutes after
adding the oil so that the oil rises to the top.) With the blender
held against the bottom of the glass, pulse until the mixture begins
to emulsify, almost immediately. Continue to pulse, turning the
blender a bit, but keeping it pressed against the bottom of the
container. Keep pulsing until most of the mayonnaise is emulsified,
less than 1 minute, then slowly plunge the blender a bit to mix
thoroughly. Spoon the mayonnaise into a medium bowl, then whisk in the
olive oil and lemon juice until very  well mixed. Serve immediately or
store tightly covered in the refrigerator for as long as 2 days.


On 9/29/15, Desi Noller via Cookinginthedark
 wrote:
> Hi Everyone,
>
> I would like to try making my own Mayonnaise, but am a little afraid because
> every recipe I read says that it's necessary to drizzle the oil through the
> hole in the lid of the blender while the blender is running, and to do so
> just until the mixture has thickened.  Since I can't see it, I'm not sure
> how to know when that point has been reached.  Has anyone done this
> successfully?  If so, how did you do it?  Thanks so much in advance, and
> happy cooking!
>
> Desi
>
>
>
>
> Sent from my iPhone
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Re: [CnD] Fingerling Potatoes

[Penny Reeder via Cookinginthedark]

Oh, roast them, they're delicious. Combine -- unpeeled -- with salt
and pepper to taste, maybe some fresh rosemary as well, and a couple
Tablespoons of olive oil. Place on a sheet pan or baking tray. Preheat
oven to 425-450, roast for 15 minutes, test for doneness with a fork,
stir and roast for 5-10 minutes longer. Enjoy!
Penny

On 9/22/15, Sandy via Cookinginthedark  wrote:
> Does any one have ideas of how to use those little fingerling potatoes?
>
>
> Fear is just excitement in need of an attitude adjustment!
> -Original Message-
> From: Debbie Deatherage via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Monday, September 21, 2015 10:16 PM
> To: cookinginthedark@acbradio.org; Wendy
> Subject: Re: [CnD] Egg cooker
>
> I don't have one, I work with someone who does. She says it's good! She is
> totally blind.
>
> Sent from my iPhone
>
>> On Sep 20, 2015, at 12:19 PM, Wendy via Cookinginthedark
>  wrote:
>>
>> Has anyone had experienced with the Eggspress Egg Cooker sold on QVC. It
> makes omelets & poaches eggs, which I have difficulty with?
>> Wendy
>> -Original Message-
>> From: L. Urie via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Sunday, September 20, 2015 9:27 AM
>> To: cookinginthedark@acbradio.org
>> Subject: [CnD] ISO Sex in a pan
>>
>> Hi,
>>
>> Someone had posted this recipe a long time ago.  However, I lost it when
> my old pc packed up.  If it could be reposted, it would be much
> appreciated.
>>
>> Thanks
>>
>> Lee
>>
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Re: [CnD] Apple pie request

[Penny Reeder via Cookinginthedark]

Hi, This is how I make apple pie.

Peel, core, and dice 6-8 apples (enough to fill your pie dish).

Line 9-inch pie dish with bottom crust. Pour in apples. Squeeze the
juice of 1/2 lemon over the apples.

Combine these ingredients in small bowl: 1/2 cup brown sugar, 1/4 cup
white sugar, 2 tsp. ground cinnamon, 1/2 tsp. freshly grated nutmeg,
1/2-to-1 tsp. ground ginger (or grated fresh ginger if desired), 1/2
tsp. of salt, and 2 TBSP. flour.  Work in 1/4 cup (that's half a
stick) of sweet butter. When combined, crumble the mixture on top of
apples in pie dish.

Cover the apples and filling with a second crust.

Cut several slits into the crust so steam can escape while pie bakes.

Bake at 425 degrees F. for 15 minutes. Then reduce oven temperature to
350 and continue baking for 45 minutes.

Serve with a scoop of vanilla or cinnamon ice cream and enjoy!

p.s., I like to use Granny Smith apples, or a combination of whatever
apples we happen to have -- just make sure that most of the apples you
use for your pie are good "cooking apples!"

Penny
 ginger

On 6/26/15, Blaine Deutscher via Cookinginthedark
 wrote:
> Good morning. I'm looking for an apple pie recipe, Homemade
>
> Blaine Deutscher
> Ambrose University: Business Administration
> Phone: (admissions) 1-403-410-2000
> Cell: 1-403-827-6863
> Website: http://www.ambrose.edu
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Re: [CnD] Regular white rice in the microwave

[Penny Reeder via Cookinginthedark]

For a long time, I have used the recipe for cooking rice in the
microwave that I got from this list many years ago! Combine 2 cups
regular, long-grain rice with 3-1/2 cups water, a half tsp. of salt,
and a Tablespoon of butter in microwave-safe container (I use a large
pyrex measuring cup). Microwave on high (full power) for 10 minutes.
Do not stir. Microwave on Medium-Low (Power 3 or 4) for 15 more
minutes. Fluff with fork and enjoy! This makes perfect rice, and, when
I don't use a rice cooker, I always use this method.

Enjoy!
Penny

On 6/18/15, Linda Yacks via Cookinginthedark
 wrote:
> Hi There,
>
> I found this recipe on the food network internet site.  I have been cooking
> rice this way for quite some time.
>
> 1 cup white rice, not minute
> 2 cups water or liwquid
> 1 tsp butter or margarine
> 1/8 tsp salt
>
> Place rice, warm liquid, salt, and butter in a two quart microwave safe dish
> with lid.
> Microwave on high for 5 minutes
> Remove from microwave and stir
> Return dish to microwave and cook on 50% power for 15 minutes
> When microwave shuts off, fluff rice and let stand for 5 minutes.  If rice
> is not completely cooked, return to microwave.  Make sure there is enough
> liquid if you need to cook it longer.  I have never had to cook rice longer
> that the total time of 20 minutes.  Good luck.
>
> -Original Message-
> From: Teresa Mullen via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, June 18, 2015 5:15 PM
> To: [cookinginthedark@acbradio.org]
> Subject: [CnD] Regular white rice in the microwave
>
> Hello everyone I hope all is well with you all and cooking wise. I have a
> question I've been wanting to know how many minutes and how much water to
> cook rice in the microwave? I love rice and want to know these directions. I
> can
>
> Teresa MullenSent from my iPhone
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Re: [CnD] baking cocoa

[Penny Reeder via Cookinginthedark]

Use Giardelli, or some other more premium brand. WholeFoods and Trader
Joe's both have good-quality cocoa powder. HTH.
Penny

On 6/1/15, Michael Baldwin via Cookinginthedark
 wrote:
> Looking for recommendations on baking cocoa. I usually use the Hershey's
> stuff, but most of my recipes made with it just don't seem right for some
> reason.
> Most interested in baking cocoa for home made brownies. My brownies with
> Hershey's never turn out right, as far as flavor goes.
> Not sure if there are different cocoas for different uses.
>
> Thanks,
> Michael
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Re: [CnD] Question and recipe for leg of lamb

[Penny Reeder via Cookinginthedark]

Hi, A clove of garlic is one of those little seed-like pods. The whole
clump of cloves is called a garlic bulb!

Here's a similar recipe that I make for leg of lamb with potatoes in
the crock pot. It's delicious. (I don't bother with the gravy though.)

   Garlic Roasted Leg Of Lamb   1-3 to 4 pound
boneless leg of lamb  3 tablespoons of olive oil  1/2 cup of white wine
5 potatoes, peeled and sliced  4 cloves of fresh garlic, peeled  1
teaspoon of garlic powder  1 teaspoon of dried rosemary spice  1
teaspoon of salt  1/2 teaspoon of Pepper  Add the garlic powder, dried
rosemary, salt and pepper in a small bowl and blend the spices
together well. With your hands, rub the spices all over the lamb. Put
the 3 tablespoons of olive oil in a large skillet and brown the lamb
on all sides. Place the sliced potatoes evenly across the bottom of
your crock-pot. Remove the browned leg of lamb from the skillet and
place it on top of the potatoes in the crock-pot. Add the wine to the
skillet and quickly bring it to a boil then shut off the  heat. Pour
the wine and any meat scrapings into the crock-pot around the leg of
lamb. With a knife, slit 4 holes down into the top of the lamb meat in
different places and push the 4 cloves of garlic down into the holes
in the top of the meat. Cover the crock-pot with the lid and cook on
low or auto (automatic) heat for approximately 8 hours or until the
leg of lamb is cooked through. Use the juices in the bottom of the
crock-pot for gravy by adding 1-2 tablespoons of cornstarch to about a
1/2 cup of water, stir well and add that to the meat juices while the
juice is still hot.

On 5/24/15, john mcconnell via Cookinginthedark
 wrote:
> Hello List:
>
> Pardon my ignorance, but when a recipe calls for a clove of garlic, does it
> call for the little thing that looks like a seed, or does it call for the
> whole garlic?
>
> I prepared a leg of lamb as follows:
>
> 3 potatoes sliced. 3-4 baby carrots. 1 half of an onion chopped, 1/2 cup of
> water.
>
> Take the netting off of the leg of lamb, rub it with a little pepper, and
> if
> so desired some garlic powder.
>
> Put it into a crockpot, and then the vegetables on the top of it.
>
> Pour the water on the side, and not onto the meat and vegetables.
>
> Put the crockpot on high for 4-6 hours, or low for 10-12 hours.
>
> I couldn't find a recipe in any cookbook, that coordinated whit what we
> have, so I thought outside of the box.
>
> The lamb came out really yummy!
>
> If anyone has any different lamb recipes, please share them.
>
> Last note: When putting recipes into the list, remember, that some of are
> totally blind, and cannot tell when something is golden brown, or there is
> not pink in it, either meat, or something else. Just a friendly reminder.
>
> Thanks for reading, and hoe you like this recipe.
>
> Regards,
>
>
>
> John and Carol McConnell
>
>
>
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[CnD] Orange Biscuits

[Penny Reeder via Cookinginthedark]

Hi Everyone,
Kathy asked me to post this recipe on the list. It's not quite the
same as the recipe I remember making in my 7th-grade home ec class
(which was something I had brought up on FaceBook -- long story...),
but these are delicious, and it's the result that counts!

To make biscuits, combine 2 cups flour, 2 tsp. baking powder, 1/2 tsp.
salt. Cut in 1 stick (1/2 cup) cold unsalted butter. Stir in 2/3 cup
cold milk. Combine until mixture becomes a ball (I do all of these
steps with the food processor). Pat or roll out to a 1/2-inch thick
rectangle. Cut with biscuit cutter. Place biscuits close together in
8-inch square or round pan. Bake at 450 degrees for 15-20 minutes.

Now, for the orange variation:
ORANGE BISCUITS
1.  Combine the following ingredients in saucepan, and cook for 2 minutes:
1/4 cup butter;
1/2 cup orange juice; and
1/2 cup sugar.

2.  Pour mixture into 8" square pan.

3.  Make biscuit dough (See recipe above).  Pat out 1/2" thick, and
sprinkle dough with 1 cup raisins, 1/4 cup sugar, and 1/2 tsp.
cinnamon.  Roll up, jelly-roll style, and slice into 12 biscuits.
Place in pan with syrup.

4.  Bake at 450 for 20-25 minutes.  Serve piping hot.

Enjoy!
Penny
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