Re: [CnD] need advice on a recipe
Cooking time is wrong, I believe. Also, temperatures are different in a metal pan verses a glass dish. Shannon Wells On Jun 5, 2012, at 9:30 PM, Denise wrote: > Hi folks ! I have tried a recipe twice and both times the recommended > cooking time is way too short to thoroughly cook the chicken. Please tell > me what I am doing wrong. > > > > Cheesy chicken strips > > > > Ingredients > > > > 4 chicken breast halves > > 1 egg > > 2 cups cheese crackers > > ½ cup finely shredded cheddar cheese > > > > 1.Preheat oven to 400. Beat egg in a bowl. Combine crackers and > cheese in resealable bag and crush crackers. Cut chicken into ¼ inch > strips. > > 2.Dip chicken into egg and drain excess. Place in bag, seal and > shake to coat. Place in single layer on jelly roll pan. (I do not own a > jelly roll pan so I have used a glass casserole dish.) > > 3. Cook uncovered for 10-12 minutes or until no longer pink. > > I have cooked this twice and both times it took at least twice as long on > the cooking time. What am I doing wrong? > > > > Thanks > > > > > > Denise Millette > > Discovery Toys Educational Consultant > > www.discoverytoyslink.com/denisestoypage > > Find me on facebook at "Denise's Discovery Toys" > > 229-848-0486 > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Fresh ginger ale
Sugar, it says to boil the ginger, zest and 4 cups of... 4 cups of what? Water? :) Thanks Shannon Wells On Apr 26, 2012, at 9:46 AM, Sugar wrote: > Fresh ginger ale > Makes 12 servings > > * 2 cups chopped, peeled ginger > * 2 tablespoons of lemon zest > * 1 1/2 cups sugar > * 3 quarts chilled club soda > * Ice cubes > > Boil the ginger, lemon peel, and 4 cups, uncovered for 10 minutes. Stir > in sugar (until sugar is dissolved) and boil another 15 minutes. The mixture > should reduce to about 3 cups. Strain with a sieve or a strainer lined with > cheese cloth. Cool, then cover and chill for a couple of hours. > > To make on serving, combine 1/4 cup of syrup with 1 1/2 cups of club > soda and ice cubes. Note -- you may want to experiment with the ratio to get > the right strength for the best taste. Try u! sing apple juice or white grape > juice for an interesting taste. > > > > you can also sub the sguar for splenda, or your choice of sugar sub. > according to your taste. > > > "I would rather walk with God in the dark > than go alone in the light." > ~Blessed, Sugar > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Old Maid Cake
Apples would be good, too. Shannon Wells On Apr 11, 2012, at 9:40 PM, marilyn deweese wrote: > I'd like this better with peaches. > > Old Maid Cake > > 1 cup all-purpose flour > 1/4 cup firmly packed brown sugar > 1 teaspoon baking powder > 1 teaspoon ground ginger > 1 teaspoon ground cinnamon > 1/2 teaspoon baking soda > 1/4 teaspoon salt > 1/4 teaspoon ground cloves > 1/2 cup low-fat buttermilk > 1/4 cup egg substitute > 1/4 cup molasses > 2 tablespoons stick margarine, melted > 2 tablespoons stick margarine > 1/3 cup firmly packed brown sugar > 3 tablespoons chopped walnuts > 2 medium pears(about 1 pound) > Cinnamon sticks (optional) > Pear slices (optional) > > Preheat oven to 375F. > > Combine first 8 ingredients in a bowl; stir well. Combine buttermilk, > egg substitute, molasses, and 2 tablespoons melted margarine in a bowl; > stir well. Add to flour mixture, stirring until smooth. > > Melt 2 tablespoons margarine in a 9-inch cast-iron skillet. Stir in 1/3 > cup brown sugar; cook over medium heat 1 minute. Remove from heat; > sprinkle with walnuts. > > Peel and core pears. Cut each in half lengthwise. Cut each half into > thin slices, cutting to, but not through, stem end. Fan pear halves; > place, core sides up, on top of brown sugar mixture in skillet. Pour > batter over pears; bake at 375F for 35 minutes or until a wooden pick > inserted in center comes out clean. Let cool in pan 5 minutes on a wire > rack. Loosen cake from sides of pan using a narrow metal spatula. Invert > onto a cake plate. Garnish with cinnamon sticks and pear slices, if > desired. Makes 8 servings. Enjoy. DDJ. > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] flourless chocolate cake, or chocolate soufflé
Flourless Chocolate Cake Preheat oven to 375 degrees. 8 ounces semisweet chocolate chips, 1-1/3 cups 1/2 cup butter 4 egg yokes, save whites in separate bowl 1/2 cup white, granulated sugar 1/2 tsp rum extract or vanilla extract 4 egg whites, the ones you saved 1/4 cup white granulated sugar sweetened whip cream to decorate top shaved chocolate or chocolate curls to decorate top, optional sliced or whole berries to decorate top, optional Lightly grease 8 inch springform pan. Line bottom of pan with circle of parchment paper or wax paper. Lightly grease paper. In microwave safe bowl, combine butter and chocolate chips and melt. In medium bowl beat 1/2 cup sugar with egg yokes until smooth. Mix in extract. Stir a bit of egg yoke mixture in to melted chocolate. Then add chocolate to egg mixture and mix until blended. In large bowl using clean beaters, beat egg whites until peaks form. Continue beating while mixing in remaining 1/4 cup sugar. Beat until stiff peaks form, about 1/2 minute. Stir a bit of egg white mixture in to chocolate mixture. Now add chocolate to bowl with rest of egg whites and gently fold in with rubber spatula. Continue folding until mixture is a uniform color. Pour batter in to cake pan and smooth top with rubber spatula. Bake at 375 for 35 minutes or until wooden tooth pick inserted comes out clean. Cool in pan on wire rack for 15 minutes. Run a knife on inside of pan and invert pan on serving plate and cool 10 more minutes. Release catch on the springform pan and remove it. Do not peal off paper until cake is completely cooled. When ready to serve, fill crater in cake with whip topping. Ice rest of cake with whip topping and garnish with berries or chocolate curls, or whatever you like. Note: I've never made this, so I can't help with any questions. Just found the recipe and copied it here. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] flour question
Sisi, yes. If recipe calls for 2 cups of all purpose, then you use 2 cups of self rising. Never used it in a cake. Good luck. Shannon On Apr 9, 2012, at 9:50 AM, Sisi Ben-Simon wrote: > Hi Shannon, > > would it be the same amount? I mean if the recipe calls for 2 cups all > purpose, would you use 2 cups self rising or less? I thought I'd try it with > a cake, not cookies. > > Thanks > Sisi > - Original Message - From: "Shannon Wells" > > To: > Sent: Monday, April 09, 2012 4:43 PM > Subject: Re: [CnD] flour question > > >> Sisi, no, you can't use all purpose if the recipe calls for self rising. >> However, you can use self rising if recipe calls for all purpose. Self >> rising already has salt and baking powder in it. Sometimes, I can tell the >> difference in all purpose and self rising by the smell, but never by the >> touch. I can't explain the smell of self rising, but it just seems >> different. Maybe the difference is that it has a smell and all purpose does >> not. I have used self rising flour in cookie recipes, mostly to try and save >> time, but the cookies do not turn out as good as when I use all purpose and >> the correct measurements for baking powder and salt. Hope this helps. >> Shannon Wells >> On Apr 9, 2012, at 9:32 AM, Sisi Ben-Simon wrote: >> >>> Hi all, >>> >>> actually I have 2 questions: >>> 1. is there any way to know by feel if I have all purpose or self rising >>> flour? That's of course when there's no sighted person around to ask. :) >>> 2. Is it possible to use self rising instead of all purpose flour? Say 1 >>> cup of self rising for 2 cups of all purpose? >>> >>> Thanks in advance for your input >>> Sisi >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> __ Information from ESET NOD32 Antivirus, version of virus signature >> database 7039 (20120409) __ >> >> The message was checked by ESET NOD32 Antivirus. >> >> http://www.eset.com >> >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] pizza crust again
Yes, I would like the recipe for your pizza sauce. I usually buy it in a jar. Shannon wells On Apr 9, 2012, at 9:35 AM, Sisi Ben-Simon wrote: > Hi, > > I usually make my own pizza sauce, I can post the recipe if anyone's > interested, but I do like the uncle Ben's pizza sauce which comes in a glass > jar if I remember correctly. Haven't bought it in a while. > > Sisi > - Original Message - From: "Nancy Martin" > To: > Sent: Monday, April 09, 2012 8:55 AM > Subject: [CnD] pizza crust again > > >> Hi everyone, >> >> Now that I think about it, the Chef Boyardee pizza kits had a powdered mix, >> a can of pizza sauce and a small can of Parmesan cheese. Hot water is added >> to the crust mix and it is more like yeast dough than biscuits. >> >> Correct me if I'm wrong, but it seems like pizza sauce in a can isn't easy >> to find any more. >> >> Thanks, >> >> Nancy Martin >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> __ Information from ESET NOD32 Antivirus, version of virus signature >> database 7039 (20120409) __ >> >> The message was checked by ESET NOD32 Antivirus. >> >> http://www.eset.com >> >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] flour question
Sisi, no, you can't use all purpose if the recipe calls for self rising. However, you can use self rising if recipe calls for all purpose. Self rising already has salt and baking powder in it. Sometimes, I can tell the difference in all purpose and self rising by the smell, but never by the touch. I can't explain the smell of self rising, but it just seems different. Maybe the difference is that it has a smell and all purpose does not. I have used self rising flour in cookie recipes, mostly to try and save time, but the cookies do not turn out as good as when I use all purpose and the correct measurements for baking powder and salt. Hope this helps. Shannon Wells On Apr 9, 2012, at 9:32 AM, Sisi Ben-Simon wrote: > Hi all, > > actually I have 2 questions: > 1. is there any way to know by feel if I have all purpose or self rising > flour? That's of course when there's no sighted person around to ask. :) > 2. Is it possible to use self rising instead of all purpose flour? Say 1 cup > of self rising for 2 cups of all purpose? > > Thanks in advance for your input > Sisi > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] ready made pizza crust question
Depends on which one you get. The powder stuff you mix with water is kind of liek biscuit dough. The stuff in a can is kind of that way too, but the already made ones that are already rolled out and everything are more like a yeast dough. They have the same texture as yeast dough, but I don't think they taste like it. Of course, everyone is different. Hope this helps, and happy Easter to you, too. Shannon Wells On Apr 7, 2012, at 6:57 PM, Nancy Martin wrote: > Hi everyone, > > I'm guessing many of you are working on tomorrow's meal. Let me wish each of > you a great day both in and out of the kitchen. I have a question about > ready made pizza crust. Simply, I want to know if that pre-made pizza crust > is more like biscuits or more like bread dough? > > Thanks, > > Nancy Martin > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] CHERRY CAKE JELLO DESSERT?
Except for the coke, you might be able to take thin slices of sponge cake, layer them in one layer on the bottom of a 9 by 13 dish and top with the rest of this recipe. Shannon Wells On Apr 6, 2012, at 10:25 AM, marilyn deweese wrote: > Part of my recipe for this dessert is missing. Does anyone have the entire > recipe they would share with me? > > > > Thanks in advance. > > > > > > CHERRY CAKE JELLO DESSERT > > > > 1/2 c. water > > 1 lg. can cherry pie filling > > 1 pkg. cherry Jello > > 11 oz. Coke > > 1 sm. can drained, crushed pineapple > > 1 pkg. cream cheese > > Cool Whip > > > > Boil water and pie filling; set aside. Add Jello, cake and pineapple. Chill > until firm. Top with mixture of cream cheese and Cool Whip. Let cream cheese > > come to room temperature to make spreading easier. Enjoy. > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] bread making problem
I have made braided bread, Challah, actually and used my air bake for it. Wishing you success. Shannon On Apr 5, 2012, at 10:53 PM, Patty wrote: > I appreciate all your suggestions. I bought 2 air-bake cookie sheets. > I am going to try these for my bread making tomorrow. The bread I'm > making needs to be braided, so a loaf pan won't do for this particular > recipe. Also, I will try to reduce the cooking time by a few minutes. > The temperature is set at 350; I can experiment with the temperature > as well. > > We'll see how it goes tomorrow. I so appreciate everyone's help. > > Patty > > On 4/5/12, Shannon Wells wrote: >> I use them for just about everything. I bake my bread on an air bake, canned >> biscuits, cookies, you name it. You can find them just about anywhere, but >> if you get one, be careful when washing it. It's easy to clean, but if you >> forget about the holes in the bottom and pick it up out of the water real >> quick, you sort of get dripped on. hahaha! >> Shannon >> On Apr 5, 2012, at 4:40 PM, Sisi Ben-Simon wrote: >> >>> Thanks Shannon that's interesting. First time I hear about this. I'm >>> wondering in which cases it can be useful? >>> >>> Sisi >>> - Original Message - From: "Shannon Wells" >>> >>> To: >>> Sent: Thursday, April 05, 2012 9:53 PM >>> Subject: Re: [CnD] bread making problem >>> >>> >>>> An air bake pan is one that has a double layer on the bottom. You can >>>> feel the holes in the bottom where air can come between the two. It >>>> basically puts air between the bottom of the pan where your food sits and >>>> the part that touches the oven rack. >>>> Shannon Wells >>>> On Apr 5, 2012, at 2:49 PM, Sisi Ben-Simon wrote: >>>> >>>>> Hi, what is an air baked pan? >>>>> >>>>> thanks >>>>> sisi >>>>> - Original Message - From: "Shannon Wells" >>>>> >>>>> To: >>>>> Sent: Thursday, April 05, 2012 7:23 PM >>>>> Subject: Re: [CnD] bread making problem >>>>> >>>>> >>>>>> Patty, one thing to be careful of is to make sure your rack is in the >>>>>> middle of the oven. Another thing you can do is try baking for a >>>>>> shorter time, maybe a minute or 2. Sometimes using an air bake pan >>>>>> helps. You could also try lowering the temperature of the oven and >>>>>> adding a minute or 2 to the baking time. Sorry I can't be more help >>>>>> than that. Maybe someone else has a better idea. >>>>>> Shannon Wells >>>>>> On Apr 5, 2012, at 10:16 AM, Patty wrote: >>>>>> >>>>>>> I have a question for the list. I have started experimenting with >>>>>>> different breads and bread recipes. My bread bakes in the oven, and it >>>>>>> comes out beautifully except for the bottm. The bottom is always too >>>>>>> done and sometimes it gets a little burnt. I really hate and am >>>>>>> wondering if anyone knows a way to prevent the bottom from cooking too >>>>>>> much. Maybe some suggestions on different pans would be helpful. I >>>>>>> form the bread, and use just a jelly roll pan to place the bread on. >>>>>>> >>>>>>> Any help would be appreciated. >>>>>>> >>>>>>> Patty >>>>>>> ___ >>>>>>> Cookinginthedark mailing list >>>>>>> Cookinginthedark@acbradio.org >>>>>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>>>>> >>>>>> ___ >>>>>> Cookinginthedark mailing list >>>>>> Cookinginthedark@acbradio.org >>>>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>>>>> >>>>>> __ Information from ESET NOD32 Antivirus, version of virus >>>>>> signature database 7031 (20120405) __ >>>>>> >>>>>> The message was checked by ESET NOD32 Antivirus. >>>>>> >>>>>> http://www.eset.com >>>>>> >>>>>> >>>>> >>>>>
Re: [CnD] bread making problem
I use them for just about everything. I bake my bread on an air bake, canned biscuits, cookies, you name it. You can find them just about anywhere, but if you get one, be careful when washing it. It's easy to clean, but if you forget about the holes in the bottom and pick it up out of the water real quick, you sort of get dripped on. hahaha! Shannon On Apr 5, 2012, at 4:40 PM, Sisi Ben-Simon wrote: > Thanks Shannon that's interesting. First time I hear about this. I'm > wondering in which cases it can be useful? > > Sisi > - Original Message - From: "Shannon Wells" > > To: > Sent: Thursday, April 05, 2012 9:53 PM > Subject: Re: [CnD] bread making problem > > >> An air bake pan is one that has a double layer on the bottom. You can feel >> the holes in the bottom where air can come between the two. It basically >> puts air between the bottom of the pan where your food sits and the part >> that touches the oven rack. >> Shannon Wells >> On Apr 5, 2012, at 2:49 PM, Sisi Ben-Simon wrote: >> >>> Hi, what is an air baked pan? >>> >>> thanks >>> sisi >>> - Original Message - From: "Shannon Wells" >>> >>> To: >>> Sent: Thursday, April 05, 2012 7:23 PM >>> Subject: Re: [CnD] bread making problem >>> >>> >>>> Patty, one thing to be careful of is to make sure your rack is in the >>>> middle of the oven. Another thing you can do is try baking for a shorter >>>> time, maybe a minute or 2. Sometimes using an air bake pan helps. You >>>> could also try lowering the temperature of the oven and adding a minute or >>>> 2 to the baking time. Sorry I can't be more help than that. Maybe someone >>>> else has a better idea. >>>> Shannon Wells >>>> On Apr 5, 2012, at 10:16 AM, Patty wrote: >>>> >>>>> I have a question for the list. I have started experimenting with >>>>> different breads and bread recipes. My bread bakes in the oven, and it >>>>> comes out beautifully except for the bottm. The bottom is always too >>>>> done and sometimes it gets a little burnt. I really hate and am >>>>> wondering if anyone knows a way to prevent the bottom from cooking too >>>>> much. Maybe some suggestions on different pans would be helpful. I >>>>> form the bread, and use just a jelly roll pan to place the bread on. >>>>> >>>>> Any help would be appreciated. >>>>> >>>>> Patty >>>>> ___ >>>>> Cookinginthedark mailing list >>>>> Cookinginthedark@acbradio.org >>>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>>> >>>> ___ >>>> Cookinginthedark mailing list >>>> Cookinginthedark@acbradio.org >>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>>> >>>> __ Information from ESET NOD32 Antivirus, version of virus >>>> signature database 7031 (20120405) __ >>>> >>>> The message was checked by ESET NOD32 Antivirus. >>>> >>>> http://www.eset.com >>>> >>>> >>> >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> __ Information from ESET NOD32 Antivirus, version of virus signature >> database 7031 (20120405) __ >> >> The message was checked by ESET NOD32 Antivirus. >> >> http://www.eset.com >> >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] bread making problem
An air bake pan is one that has a double layer on the bottom. You can feel the holes in the bottom where air can come between the two. It basically puts air between the bottom of the pan where your food sits and the part that touches the oven rack. Shannon Wells On Apr 5, 2012, at 2:49 PM, Sisi Ben-Simon wrote: > Hi, what is an air baked pan? > > thanks > sisi > - Original Message - From: "Shannon Wells" > > To: > Sent: Thursday, April 05, 2012 7:23 PM > Subject: Re: [CnD] bread making problem > > >> Patty, one thing to be careful of is to make sure your rack is in the middle >> of the oven. Another thing you can do is try baking for a shorter time, >> maybe a minute or 2. Sometimes using an air bake pan helps. You could also >> try lowering the temperature of the oven and adding a minute or 2 to the >> baking time. Sorry I can't be more help than that. Maybe someone else has a >> better idea. >> Shannon Wells >> On Apr 5, 2012, at 10:16 AM, Patty wrote: >> >>> I have a question for the list. I have started experimenting with >>> different breads and bread recipes. My bread bakes in the oven, and it >>> comes out beautifully except for the bottm. The bottom is always too >>> done and sometimes it gets a little burnt. I really hate and am >>> wondering if anyone knows a way to prevent the bottom from cooking too >>> much. Maybe some suggestions on different pans would be helpful. I >>> form the bread, and use just a jelly roll pan to place the bread on. >>> >>> Any help would be appreciated. >>> >>> Patty >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> __ Information from ESET NOD32 Antivirus, version of virus signature >> database 7031 (20120405) __ >> >> The message was checked by ESET NOD32 Antivirus. >> >> http://www.eset.com >> >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] bread making problem
Patty, one thing to be careful of is to make sure your rack is in the middle of the oven. Another thing you can do is try baking for a shorter time, maybe a minute or 2. Sometimes using an air bake pan helps. You could also try lowering the temperature of the oven and adding a minute or 2 to the baking time. Sorry I can't be more help than that. Maybe someone else has a better idea. Shannon Wells On Apr 5, 2012, at 10:16 AM, Patty wrote: > I have a question for the list. I have started experimenting with > different breads and bread recipes. My bread bakes in the oven, and it > comes out beautifully except for the bottm. The bottom is always too > done and sometimes it gets a little burnt. I really hate and am > wondering if anyone knows a way to prevent the bottom from cooking too > much. Maybe some suggestions on different pans would be helpful. I > form the bread, and use just a jelly roll pan to place the bread on. > > Any help would be appreciated. > > Patty > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] angel food cakes and pans
I searched the internet and got this from wikipedia On angel food cakes and angel food cake pans Angel food cake requires egg whites whipped until they are stiff, Cream of tartar is added to the mixture to stabilize the egg whites.[1]Remaining ingredients are gently folded into the egg white mixture. For this method of leavening to work well, it is useful to have flour that has been made of softer wheat, hence forth cake flour is generally used because of its light texture. The softer wheat and the lack of fat causes angel food cake to have a very light texture and taste. Angel food cake should be cut with a serrated knife, as a straight-edged blade tends to compress the cake rather than slice it. Forks, electric serrated knives, special tined cutters or a strong thread should be used instead. Angel Food Cake Pan Angel food cake is usually baked in a tube pan, a tall, round pan with a tube up the center that leaves a hole in the middle of the cake.[1] Abundt pan may also be used, but the fluted sides can make releasing the cake more difficult. The center tube allows the cake batter to rise higher by 'clinging' to all sides of the pan. The angel food cake pan should not be greased, unlike pans used to prepare other cakes, this allows the cake to have a surface upon which to crawl up helping it to rise. After baking, the cake pan is inverted while cooling to prevent the cake from falling in on itself. Angel food cake is sometimes frosted but more often has some sort of sauce, such as a sweet fruit sauce, drizzled over it. A simple glaze is also popular. Recently, many chefs (Alton Brown in particular) have popularized the idea of adding aromatic spices such as mace and cloves to the cake Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE
I wondered about the topping on the bottom, too. Could you just bake it in a regular 9 by 13 pan? Or, how about a round pan? Shannon On Apr 1, 2012, at 2:45 PM, carollablady wrote: > Thanks. I thought about that, but it calls for putting the topping on the > top. Bundt pans would be inverted and I tried putting the crumb topping in > the bottom of a bundt pan and it did not work very well. Maybe I could make > it in smaller square pans, instead, as a single layer. > > Carol > > > > On 4/1/2012 2:19 PM, Shannon Wells wrote: >> I hadn't even thought of that. Maybe a bunt or tube pan? Sorry, not real >> sure. >> Shannon >> On Apr 1, 2012, at 2:12 PM, carollablady wrote: >> >>> So, how does one go about making such a cake without an angel food cake pan? >>> >>> Carol >>> >>> >>> >>> On 4/1/2012 1:58 PM, Shannon Wells wrote: >>>> I saw a recipe just like this one from Paula Deen, but instead of a yellow >>>> cake mix, she used a spice cake one. Sounds yummy either way. :) >>>> Shannon >>>> On Apr 1, 2012, at 12:39 PM, marilyn deweese wrote: >>>> >>>>> I made this last night, while I listened to my Buckeyes lose. I took it >>>>> to our Church coffee hour and there was not even a crumb left to bring >>>>> home. I hope you like it. I will have to make it again so I can taste >>>>> it. >>>>> >>>>> >>>>> >>>>> THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE >>>>> >>>>> >>>>> >>>>> 1 yellow cake mix >>>>> >>>>> 1 box instant vanilla pudding >>>>> >>>>> 1 c. sour cream >>>>> >>>>> 4 whole eggs >>>>> >>>>> 1/2 c. cooking oil >>>>> >>>>> 1/2 c. milk >>>>> >>>>> >>>>> >>>>> Blend cake mix and pudding. Add rest of ingredients. Beat all together >>>>> for 10 minutes at medium speed with electric mixer. >>>>> >>>>> >>>>> >>>>> TOPPING: >>>>> >>>>> >>>>> >>>>> 3 tsp. cinnamon >>>>> >>>>> 1/4 c. granulated sugar >>>>> >>>>> 1 tbsp. flour >>>>> >>>>> Nuts or chocolate chips (optional) >>>>> >>>>> >>>>> >>>>> Mix together. Pour half of the batter in a greased angel food pan. >>>>> Sprinkle half of the topping on the batter; cut in and add remaining >>>>> batter and sprinkle >>>>> >>>>> with the remaining topping on cake. >>>>> >>>>> >>>>> >>>>> Bake at 350 degrees for 50 minutes or until it passes the clean toothpick >>>>> test. Enjoy. >>>>> ___ >>>>> Cookinginthedark mailing list >>>>> Cookinginthedark@acbradio.org >>>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>>> >>>> ___ >>>> Cookinginthedark mailing list >>>> Cookinginthedark@acbradio.org >>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE
I hadn't even thought of that. Maybe a bunt or tube pan? Sorry, not real sure. Shannon On Apr 1, 2012, at 2:12 PM, carollablady wrote: > So, how does one go about making such a cake without an angel food cake pan? > > Carol > > > > On 4/1/2012 1:58 PM, Shannon Wells wrote: >> I saw a recipe just like this one from Paula Deen, but instead of a yellow >> cake mix, she used a spice cake one. Sounds yummy either way. :) >> Shannon >> On Apr 1, 2012, at 12:39 PM, marilyn deweese wrote: >> >>> I made this last night, while I listened to my Buckeyes lose. I took it to >>> our Church coffee hour and there was not even a crumb left to bring home. >>> I hope you like it. I will have to make it again so I can taste it. >>> >>> >>> >>> THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE >>> >>> >>> >>> 1 yellow cake mix >>> >>> 1 box instant vanilla pudding >>> >>> 1 c. sour cream >>> >>> 4 whole eggs >>> >>> 1/2 c. cooking oil >>> >>> 1/2 c. milk >>> >>> >>> >>> Blend cake mix and pudding. Add rest of ingredients. Beat all together for >>> 10 minutes at medium speed with electric mixer. >>> >>> >>> >>> TOPPING: >>> >>> >>> >>> 3 tsp. cinnamon >>> >>> 1/4 c. granulated sugar >>> >>> 1 tbsp. flour >>> >>> Nuts or chocolate chips (optional) >>> >>> >>> >>> Mix together. Pour half of the batter in a greased angel food pan. Sprinkle >>> half of the topping on the batter; cut in and add remaining batter and >>> sprinkle >>> >>> with the remaining topping on cake. >>> >>> >>> >>> Bake at 350 degrees for 50 minutes or until it passes the clean toothpick >>> test. Enjoy. >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE
I saw a recipe just like this one from Paula Deen, but instead of a yellow cake mix, she used a spice cake one. Sounds yummy either way. :) Shannon On Apr 1, 2012, at 12:39 PM, marilyn deweese wrote: > I made this last night, while I listened to my Buckeyes lose. I took it to > our Church coffee hour and there was not even a crumb left to bring home. I > hope you like it. I will have to make it again so I can taste it. > > > > THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE > > > > 1 yellow cake mix > > 1 box instant vanilla pudding > > 1 c. sour cream > > 4 whole eggs > > 1/2 c. cooking oil > > 1/2 c. milk > > > > Blend cake mix and pudding. Add rest of ingredients. Beat all together for 10 > minutes at medium speed with electric mixer. > > > > TOPPING: > > > > 3 tsp. cinnamon > > 1/4 c. granulated sugar > > 1 tbsp. flour > > Nuts or chocolate chips (optional) > > > > Mix together. Pour half of the batter in a greased angel food pan. Sprinkle > half of the topping on the batter; cut in and add remaining batter and > sprinkle > > with the remaining topping on cake. > > > > Bake at 350 degrees for 50 minutes or until it passes the clean toothpick > test. Enjoy. > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Grating Carrots?
Claudia, if by grating you mean scraping the crud off the outside, I just use a potato peeler. I don't know how many carrots makes a cup or anything. Sorry. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Mar 23, 2012, at 2:48 PM, Claudia wrote: > Hi, > > What is the best way to grate carrots, and how many carrots equal one cup? > Thanks. > > Claudia > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] PEANUT BUTTER IN THE MIDDLE COOKIES
Well, I'm thinking of making them some time this week. Will post how it goes. :) Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Mar 18, 2012, at 9:10 AM, marilyn deweese wrote: > I have not. I just got the recipe this morning and it sounded so good, I > wanted to share. > > Hugs, > > Marilyn > - Original Message - From: "Shannon Wells" > > To: > Sent: Sunday, March 18, 2012 7:56 AM > Subject: Re: [CnD] PEANUT BUTTER IN THE MIDDLE COOKIES > > >> Oh, wow! I can't wait to try these. Thanks for posting. Has anyone tried >> them before? >> Shannon Nicole Wells, author >> http://www.wildheartbook.com >> http://oldtimechristian.blogspot.com >> http://www.twitter.com/authorshannon >> http://www.facebook.com/profile.php?id=1826550903 >> >> On Mar 18, 2012, at 7:24 AM, marilyn deweese wrote: >> >>> PEANUT BUTTER IN THE MIDDLE COOKIES >>> >>> COOKIE DOUGH >>> 1-1/2 cups plain flour >>> 1/4 cup cocoa >>> 1/2 teaspoon baking soda >>> 1/2 cup sugar >>> 1/2 cup margarine >>> 1/2 cup firmly packed brown sugar >>> 1/2 cup peanut butter >>> 1 teaspoon vanilla >>> 1 egg >>> >>> Beat sugar, brown sugar, margarine and peanut butter till fluffy. Add >>> vanilla and egg; beat well. Stir in dry ingredients. Roll into 30 small >>> balls and set aside. >>> >>> FILLING >>> >>> 3/4 cup peanut butter >>> 3/4 cup powdered sugar >>> >>> Mix and shape into small balls. >>> >>> For each cookie, shape about 1 tablespoon dough around 1 peanut butter ball, >>> covering completely. Place 2 inches apart on ungreased cookie sheet. Flatten >>> with glass bottom dipped in sugar. Bake at 350 degrees for 7 to 9 minutes or >>> until set. Makes 30 cookies. From Amanda. >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] PEANUT BUTTER IN THE MIDDLE COOKIES
Oh, wow! I can't wait to try these. Thanks for posting. Has anyone tried them before? Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Mar 18, 2012, at 7:24 AM, marilyn deweese wrote: > PEANUT BUTTER IN THE MIDDLE COOKIES > > COOKIE DOUGH > 1-1/2 cups plain flour > 1/4 cup cocoa > 1/2 teaspoon baking soda > 1/2 cup sugar > 1/2 cup margarine > 1/2 cup firmly packed brown sugar > 1/2 cup peanut butter > 1 teaspoon vanilla > 1 egg > > Beat sugar, brown sugar, margarine and peanut butter till fluffy. Add > vanilla and egg; beat well. Stir in dry ingredients. Roll into 30 small > balls and set aside. > > FILLING > > 3/4 cup peanut butter > 3/4 cup powdered sugar > > Mix and shape into small balls. > > For each cookie, shape about 1 tablespoon dough around 1 peanut butter ball, > covering completely. Place 2 inches apart on ungreased cookie sheet. Flatten > with glass bottom dipped in sugar. Bake at 350 degrees for 7 to 9 minutes or > until set. Makes 30 cookies. From Amanda. > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] lasagna for dinner last night
Hi all. I bought a box of the lasagna noodles that say they do not require cooking. i made a lasagna last night for dinner, placed the uncooked pasta right in the pan, and it turned out great. The noodles were softer than if I had boiled regular ones, and it felt less bready, if that makes sense. Just thought I'd share. I use hamburger in my sauce, I used Ragoo and mozzarella cheese. Yum. I baked for 30 minutes covered with foil, as the directions on the box of noodles said to do, then uncovered and baked for another 15 to melt the cheese. Oven temp was at 350, and I also put green pepper and onion in it. sorry if this is backward. lol Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Souper Meat Loaf, from A Campbell Cookbook
Wonder if they meant tomato soup instead of juice? On Feb 3, 2012, at 11:25 AM, Debbra Piening wrote: > That's what they intended, yes, but where's the soup? > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett > Sent: Friday, February 03, 2012 10:16 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Souper Meat Loaf, from A Campbell Cookbook > > Well, I guess it was kind of a play on words because you are using > Campbell's soup in the meat loaf. And they were not worried about it being > healthy the way they worry today. And I suppose we like to spice our meat > loaf up a little today. But it is great to have it because I can't find my > copy of the little book. When I first got it I lived at home and could not > experiment around in my mother's kitchen. Now with the kids grown up there > are just me and George so I can pretty much make what I want so it has > become fun. > Thanks. > Lora > > - Original Message - > From: "Debbra Piening" > To: > Sent: Friday, February 03, 2012 10:48 AM > Subject: [CnD] Souper Meat Loaf, from A Campbell Cookbook > > >> Souper Meat Loaf >> >> 1 1/2 pounds ground beef >> 1 cup packaged herb-seasoned stuffing >> 1 cup tomato juice >> 1/2 cup chopped onion >> 1 egg >> >> In bowl, combine all ingredients; mix thoroughly. Shape into loaf; place >> in >> shallow baking pan. Bake at 350 degrees for 1 1/4 hours. Makes 6 >> servings. >> >> Note: I haven't the vaguest idea what's "souper" about this meat loaf. >> Something significant seems to be missing, but there it is! >> . >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett >> Sent: Friday, February 03, 2012 4:39 AM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Deviled Tomatoes from Cooking Without Looking >> >> Could you post that Souper Meat Loaf if you can find it? >> >> - Original Message - >> From: "Debbra Piening" >> To: ; "'Lois'" >> Sent: Thursday, February 02, 2012 11:00 PM >> Subject: Re: [CnD] Deviled Tomatoes from Cooking Without Looking >> >> >>> I'm pretty sure I have that old Campbell's cookbook, and I remember that >>> recipe. I think those old books are definitely worth keeping. >>> >>> -Original Message- >>> From: cookinginthedark-boun...@acbradio.org >>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett >>> Sent: Thursday, February 02, 2012 9:12 PM >>> To: cookinginthedark@acbradio.org; Lois >>> Subject: Re: [CnD] Deviled Tomatoes from Cooking Without Looking >>> >>> I am definitely going to try that. Does anyone have that little >>> Campbell's >>> Soup Cookbook that we got at school when I was in elementary or junior >>> high? >>> >>> They had something called Souper Meat Loaf in there. >>> Cooking Without Looking had a juicy meat loaf and an economy meat loaf. >>> I >>> get so many things these days I do not remember what I got yesterday but >>> yet >>> >>> those old books I think I read over and over when there was nothing to do >>> at >>> >>> school so I still remember some of that stuff very well. >>> Lora >>> >>> >>> - Original Message - >>> From: "Lois" >>> To: "cookinginthedark" >>> Sent: Thursday, February 02, 2012 8:09 PM >>> Subject: [CnD] Deviled Tomatoes from Cooking Without Looking >>> >>> Deviled Tomatoes Temperature 375 degrees Time 12 minutes Yield one serving Ingredients; One ripe firm tomato One tsp. prepared mustard Two tsps. Minced onions One tsp minced green pepper One tsp minced celery One tbs butter Salt and pepper to taste Method; Cut tomato in half crossways Place cut side up in a shallow baking pan Brush tops with the mustard Cover with minced onion, green pepper and celery Dot with the butter Sprinkle with salt and pepper Bake in the oven ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cooki
Re: [CnD] Souper Meat Loaf, from A Campbell Cookbook
haha, I hadn't even noticed. lol On Feb 3, 2012, at 11:16 AM, Debbra Piening wrote: > Could be, but look at the spelling of "Souper". > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Shannon Wells > Sent: Friday, February 03, 2012 10:01 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Souper Meat Loaf, from A Campbell Cookbook > > Other than a topping, I'd say you have everything in the recipe that you'd > need. The stuffing mix probably has all the salt and other spices you would > need. Maybe, it's super because it sounds so easy. :) > Shannon Wells > On Feb 3, 2012, at 10:48 AM, Debbra Piening wrote: > >> Souper Meat Loaf >> >> 1 1/2 pounds ground beef >> 1 cup packaged herb-seasoned stuffing >> 1 cup tomato juice >> 1/2 cup chopped onion >> 1 egg >> >> In bowl, combine all ingredients; mix thoroughly. Shape into loaf; place > in >> shallow baking pan. Bake at 350 degrees for 1 1/4 hours. Makes 6 > servings. >> >> Note: I haven't the vaguest idea what's "souper" about this meat loaf. >> Something significant seems to be missing, but there it is! >> . >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett >> Sent: Friday, February 03, 2012 4:39 AM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Deviled Tomatoes from Cooking Without Looking >> >> Could you post that Souper Meat Loaf if you can find it? >> >> - Original Message - >> From: "Debbra Piening" >> To: ; "'Lois'" >> Sent: Thursday, February 02, 2012 11:00 PM >> Subject: Re: [CnD] Deviled Tomatoes from Cooking Without Looking >> >> >>> I'm pretty sure I have that old Campbell's cookbook, and I remember that >>> recipe. I think those old books are definitely worth keeping. >>> >>> -Original Message- >>> From: cookinginthedark-boun...@acbradio.org >>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett >>> Sent: Thursday, February 02, 2012 9:12 PM >>> To: cookinginthedark@acbradio.org; Lois >>> Subject: Re: [CnD] Deviled Tomatoes from Cooking Without Looking >>> >>> I am definitely going to try that. Does anyone have that little >>> Campbell's >>> Soup Cookbook that we got at school when I was in elementary or junior >>> high? >>> >>> They had something called Souper Meat Loaf in there. >>> Cooking Without Looking had a juicy meat loaf and an economy meat loaf. > I >>> get so many things these days I do not remember what I got yesterday but >>> yet >>> >>> those old books I think I read over and over when there was nothing to do > >>> at >>> >>> school so I still remember some of that stuff very well. >>> Lora >>> >>> >>> - Original Message - >>> From: "Lois" >>> To: "cookinginthedark" >>> Sent: Thursday, February 02, 2012 8:09 PM >>> Subject: [CnD] Deviled Tomatoes from Cooking Without Looking >>> >>> >>>> Deviled Tomatoes >>>> >>>> >>>> >>>> Temperature 375 degrees >>>> >>>> Time 12 minutes >>>> >>>> Yield one serving >>>> >>>> >>>> >>>> Ingredients; >>>> >>>> One ripe firm tomato >>>> >>>> One tsp. prepared mustard >>>> >>>> Two tsps. Minced onions >>>> >>>> One tsp minced green pepper >>>> >>>> One tsp minced celery >>>> >>>> One tbs butter >>>> >>>> Salt and pepper to taste >>>> >>>> Method; >>>> >>>> Cut tomato in half crossways >>>> >>>> Place cut side up in a shallow baking pan >>>> >>>> Brush tops with the mustard >>>> >>>> Cover with minced onion, green pepper and celery >>>> >>>> Dot with the butter >>>> >>>> Sprinkle with salt and pepper >>>> >>>> Bake in the oven >>>> >>>> >>>> _
Re: [CnD] Souper Meat Loaf, from A Campbell Cookbook
Other than a topping, I'd say you have everything in the recipe that you'd need. The stuffing mix probably has all the salt and other spices you would need. Maybe, it's super because it sounds so easy. :) Shannon Wells On Feb 3, 2012, at 10:48 AM, Debbra Piening wrote: > Souper Meat Loaf > > 1 1/2 pounds ground beef > 1 cup packaged herb-seasoned stuffing > 1 cup tomato juice > 1/2 cup chopped onion > 1 egg > > In bowl, combine all ingredients; mix thoroughly. Shape into loaf; place in > shallow baking pan. Bake at 350 degrees for 1 1/4 hours. Makes 6 servings. > > Note: I haven't the vaguest idea what's "souper" about this meat loaf. > Something significant seems to be missing, but there it is! > . > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett > Sent: Friday, February 03, 2012 4:39 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Deviled Tomatoes from Cooking Without Looking > > Could you post that Souper Meat Loaf if you can find it? > > - Original Message - > From: "Debbra Piening" > To: ; "'Lois'" > Sent: Thursday, February 02, 2012 11:00 PM > Subject: Re: [CnD] Deviled Tomatoes from Cooking Without Looking > > >> I'm pretty sure I have that old Campbell's cookbook, and I remember that >> recipe. I think those old books are definitely worth keeping. >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett >> Sent: Thursday, February 02, 2012 9:12 PM >> To: cookinginthedark@acbradio.org; Lois >> Subject: Re: [CnD] Deviled Tomatoes from Cooking Without Looking >> >> I am definitely going to try that. Does anyone have that little >> Campbell's >> Soup Cookbook that we got at school when I was in elementary or junior >> high? >> >> They had something called Souper Meat Loaf in there. >> Cooking Without Looking had a juicy meat loaf and an economy meat loaf. I >> get so many things these days I do not remember what I got yesterday but >> yet >> >> those old books I think I read over and over when there was nothing to do >> at >> >> school so I still remember some of that stuff very well. >> Lora >> >> >> - Original Message - >> From: "Lois" >> To: "cookinginthedark" >> Sent: Thursday, February 02, 2012 8:09 PM >> Subject: [CnD] Deviled Tomatoes from Cooking Without Looking >> >> >>> Deviled Tomatoes >>> >>> >>> >>> Temperature 375 degrees >>> >>> Time 12 minutes >>> >>> Yield one serving >>> >>> >>> >>> Ingredients; >>> >>> One ripe firm tomato >>> >>> One tsp. prepared mustard >>> >>> Two tsps. Minced onions >>> >>> One tsp minced green pepper >>> >>> One tsp minced celery >>> >>> One tbs butter >>> >>> Salt and pepper to taste >>> >>> Method; >>> >>> Cut tomato in half crossways >>> >>> Place cut side up in a shallow baking pan >>> >>> Brush tops with the mustard >>> >>> Cover with minced onion, green pepper and celery >>> >>> Dot with the butter >>> >>> Sprinkle with salt and pepper >>> >>> Bake in the oven >>> >>> >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] ounces ... :(
I've always heard ounces when talking about dry ingredients, so it's weight not volume. Shannon Wells On Jan 31, 2012, at 10:57 AM, Ranveig / voice of joy wrote: > hello all :) > when is ounces weight, and when is ounces volume? > e.g. > ounces of baking chocolate (not chocolate chips) > ounces of pasta (weight or volume) > ounces of cheese > when a package declaration is in ounces, weight, or volume, or does it depend? > > greetings from Ranveig. > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cutting food
Jessica, you're going to get tired of hearing from me, but I had to put my 2 cents in anyway. As for looking like a 4 year old, I make a bigger mess eating out than my own 4 year old does, but I don't let it keep me from ordering what I want. Like others have said on this list, ask that the chef cut up your meat or whatever. There used to be a diner I liked to go eat at for breakfast. They had the absolute best pancakes and sausage gravy. Now, gravy is a mess! So, I was going somewhere after breakfast, and I asked if the cook could cut the pancake up for me. They were plate sized pancakes all smothered in messy gravy that will stain your clothes. The waitress actually cut it up for me when the plate was at the pass, and I know this because it was a small diner and I sat close to the kitchen. The lady did a wonderful job, I got to eat without getting it all over me, and I didn't feel one bit like a 4 year old. Hope this helps. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Jan 23, 2012, at 3:41 PM, Jessica Brown wrote: > It is not just what works for me. It is also about not looking like a > 4 year old in public. I understand that exceptions need to be made for > blind people but touching your food is taking it too far! > > On 1/23/12, Tom Dickhoner wrote: >> Again, as far as the fingers are concerned, I can't remember anyone frowning >> on me using them except for teachers of the blind who made a big deal out of >> doing that. I believe that good eddiquette is important. I don't believe in >> picking up food from the plate and putting it in my mouth unless it is fried >> chicken, a hamburger, french fries and the like. As long as you use the fork >> or spoon and use the fingers as a guide, I see nothing wrong with that. >> >> We're blind, others in the restaurant or meeting are eating and watching >> what they are eating or talking to others. The only gawking would be if >> one's head is in the plate, picking up food that should be eaten with a fork >> or just bad manners. Other than that whatever else you do is fine. >> >> Jessica, I didn't know you are only 16. In time you will mature, and you >> will learn to do what works best for you. >> >> -Original Message- >> From: Sisi Ben-Simon >> Sent: Monday, January 23, 2012 2:25 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] cutting food >> >> I use bread sometimes but I try not to use fingers when I'm not alone, >> especially in a restaurant. I prefer to cut a piece and eat it and then cut >> another one, not the whole stake or pancake at once. This way it really >> doesn't matter where I started and where I should be cutting. When I'm in a >> restaurant or a hotel eating an omlet or some other fluffy egg I just put it >> on a piece of toast so I don't have to struggle with food sliding down the >> plate or on the table. Jesica you're only 16 so you have a lot of time to >> learn and find out whatever works for you. >> >> Take care >> Sisi >> - Original Message - >> From: "Tom Dickhoner" >> To: >> Sent: Monday, January 23, 2012 9:07 PM >> Subject: Re: [CnD] cutting food >> >> >>> AA pusher is a piece of bread or a eating utensel such as a knofe that >>> allows you to be able to get the food from the late to the fork. You hold >>> the bread to the food, you find it, and you guide the bread to the fork. >>> It is supposed to look dignified, and it is suppose to avoid using >>> fingers. I have no problem with fingers. They work better than a knife or >>> a piece of bread >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> __ Information from ESET NOD32 Antivirus, version of virus >>> signature database 6821 (20120123) __ >>> >>> The message was checked by ESET NOD32 Antivirus. >>> >>> http://www.eset.com >>> >>> >>> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > > > sent from my BrailleNote > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cutting food
Jessica, I don't cut bread evenly either, but I keep trying. My children and husband don't care if I cut evenly or not. Just practice and tell your mom you want to do it for yourself. Sometimes, that might mean waiting until Mom isn't around, get out a slice of bread and a knife and go for it. I didn't start making sandwiches for myself until my folks left me at home by myself. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Jan 23, 2012, at 4:46 PM, Jessica Brown wrote: > I have tried cutting bread and toast and I can not even cut it in a > strate line. My mom cuts my food for me and I want to be able to do it > for me. > > On 1/23/12, Jean Hunt wrote: >> Jessica You are a very young lady and as everyone has been indicating that >> patience and practice goes a long way. As for the practice you might want >> to try cutting a slice of bread with or without butter or you might want to >> try toast for a different type of texture. Who has been cutting your food >> up to this point in your life. I am curious If you don't care to say that is >> ok too. >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jessica Brown >> Sent: Monday, January 23, 2012 2:35 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] cutting food >> >> They were friends. I do not have any one who can help me who is trained. I >> have not had much time to try to cut food but this is because other people >> give up teaching me not because I give up learning. Trust me I do want to >> learn if it is the last thing I ever do. >> >> On 1/23/12, Charles Rivard wrote: >>> Have you tried using your fingers to see what you're doing, gradually >>> using them less and less as you get used to what you're doing? Not >>> with meat, but other cuttable material? >>> >>> You say that people have tried to teach you. Were these people >>> trained to do so?, or were they friends and family members. Also, and >>> I don't mean this as it may sound, but at age 16, how much practice >>> have you had at trying to accomplish this? Some people give up if it >>> doesn't work almost immediately, and this goes for people trying to >>> teach as well as people trying to learn. >>> >>> --- >>> Shepherds are the best beasts, but Labs are a close second. >>> - Original Message - >>> From: "Jessica Brown" >>> To: >>> Sent: Monday, January 23, 2012 11:06 AM >>> Subject: Re: [CnD] cutting food >>> >>> >>> Once again. I have tried this before as well and it did not work for >>> me. I am 16 years old and have been blind all my life. People have >>> tryed to help teach me but no one seems to know how to teach me and it >>> never goes well. >>> >>> On 1/23/12, Nicole Massey wrote: This was what I was going to suggest as well, with a modification or two. For even chunks, take the fork, after using your knife to find the edges of the meat or other food, and place the fork in the meat near one edge. Cut with the knife perpendicular to the fork's tines until that entire strip is free. Then move the fork to the next strip and cut the meat into strips. If you want it in chunks instead of strips, turn the plate 90° and then use your knife and fork to find the first strip. Place the fork near the middle and cut starting at the ends and working toward the center, cutting center chunks using your fork as your guide. Move to the other strips and cut as well. This should help. This brings me to a question. Jessica, how long have you been blind? Have you had any training to help you deal with this blindness? This is a standard Vocational Rehabilitation Trainer exercise, so this is why >> I ask. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kimberly Qualls Sent: Monday, January 23, 2012 10:05 AM To: cookinginthedark@acbradio.org Subject: [CnD] cutting food Jessica, I use a fork, not only to keep the food still, but also as a guide...Stick the fork as far from the edge as the slice you want...After you go one way, then take the fork and stick it in the slices to cut them into chunks, if you need...Everyone is right, though, it takes a LOT of practice, and it can get messy, so you may want to practice on your own, first...I hope I explained that well enough... Hope it helps Kimberly ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list
Re: [CnD] OT testing my email
Thanks, Deb. Appreciate the reply. On Jan 23, 2012, at 11:11 AM, Debbra Piening wrote: > Shannon, you're coming through loud and clear here. I've noticed sometimes > it takes a while to see my messages. > > > Deb > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Shannon Wells > Sent: Monday, January 23, 2012 9:48 AM > To: cookinginthedark@acbradio.org > Subject: [CnD] OT testing my email > > Hi all. Just seeing if the list is getting my messages, because I am not > getting my own email. Thanks. > Shannon Nicole Wells, author > http://www.wildheartbook.com > http://oldtimechristian.blogspot.com > http://www.twitter.com/authorshannon > http://www.facebook.com/profile.php?id=1826550903 > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT testing my email
Hi all. Just seeing if the list is getting my messages, because I am not getting my own email. Thanks. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cutting food.
Jessica, when something is round like a pancake or waffle, cut across the middle and make it in to halves. Then, cut the other way, making it in to fourths. Don't like messy hands, don't eat. I have to cut messy stuff up for my kids all the time. You learn to get better at it, so that the mess isn't as bad. Practice makes perfect. If a sighted person is around and they don't like to see you cutting your food, ask them to do it for you, or tell them to shut their eyes and cut it yourself. Just my opinion. Shannon Wells On Jan 23, 2012, at 10:15 AM, jessica wrote: > Hi. I am trying to cut the food for myself but I do not like cutting one > bight at a time. That is why I want to learn how to do it all at once. Wen I > try to cut from the edge in, Every time I make a cut a new edge is formed and > I can not tell what edge to cut from. I do not want to touch my food because > that makes my hands messy and other people do not like me touching my food. I > do not like touching my food either. When I try to hold the food from moving > with the fork I end up cutting the food out from under the fork and then it > moves around. I do not mean to offend you. That is just my feelings around > the situation. Sorry for the long email. > > sent from my BrailleNote > > - Original Message - > From: To: Date sent: Mon, 23 Jan 2012 07:05:24 -0500 > Subject: [CnD] cutting food. > > Hi, Jessica, > > Learning to cut food takes some practice. It's always best to start from the > edge and work in; if you are cutting it for yourself, perhaps cutting one > bite at a time would be easier. If you are cutting it for some one else, > such as a young child, you may need the help of a very clean finger to touch > the edge of the food and guide you to where to make the next cut. Using a > fork to hold the food in place also keeps it from sliding all over the plate. > > Hope this helps, > Alice > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] White Chocolate Macadamia Nut cookies
Sisi, here's a cookies recipe for you. It's not a diet one, as has been the theme the last day or so, but it's the only one with macadamia nuts in it that I have. :) White Chocolate Macadamia Supremes Preheat oven to 350. 1 cup melted butter 3/4 cup white sugar 3/4 cup brown sugar 2 tsp vanilla 1-1/2 tsp baking soda 1/2 tsp salt 2 beaten eggs 2-1/4 cup flour 2 cups 1/2 pound, 1 12 oz bag real white chocolate chips 1-1/2 cups macadamia nuts measure before chopping Melt butter. Beat together with white sugar and brown sugar. Mix in vanilla, salt, and baking soda. Add eggs and mix, well. Add flour and mix well. Stir in white chocolate and nuts. Drop dough balls on to ungreased cookie sheets. Bake 350 for 10 to 12 minutes. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] OT; MERRY CHRISTMAS
Amen, Steve, and a very merry Christmas to all! Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Dec 21, 2011, at 6:59 PM, Steve Stewart wrote: > I want to wish everyone a MERRY CHRISTMAS. remember the reason the we > celebrate. JESUS CHRIST IS BORN. >STEVE STEWART > ATTHEMARKET OWNER > CnD MODERATOR > E-MAIL; stev...@suddenlink.net > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Meat ball recipe that calls for jelly
There is a recipe called barbecue glazed meatballs that uses grape jelly and barbecue sauce. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Dec 19, 2011, at 5:09 PM, Chasity Jackson wrote: > Hello folks. One New Years Eve, my grandpa, who is now deceased, made a meat > ball recipe that used jelly. I was wondering if anyone has such a recipe to > share? Thank you in advance. > Chasity > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] COCONUT THUMBPRINT COOKIES
Helen, these cookies are absolutely my favorite Christmas cookies. We call them Santa Thumb Prints, though. Last year I used assorted jellies. Strawberry, raspberry, and grape. Blackberry is good, too. I tried homemade peach preserves, but it was too thin. :) Shannon Wells On Dec 16, 2011, at 8:16 AM, Helen Whitehead wrote: > COCONUT THUMBPRINT COOKIES > > 1/2 c. butter flavor shortening > 1/2 c. sugar > 1 egg, separated > 3/4 c. unsifted all-purpose flour > 1/4 tsp. salt > 1/4 tsp. baking powder > 2/3 c. flaked coconut > 1/4 c. jam or jelly > 1 tsp. vanilla > > Oven at 375 degrees. Grease baking sheets. Cream shortening, sugar, egg yolk > and vanilla. Combine flour, salt, baking powder. Add to creamed > mixture. Blend well. Form balls about 1 inch. Beat egg white and roll > ball in egg white and then in coconut. Place on baking sheet. Make > shallow depression with thumb in each cookie. Fill with 1/2 teaspoon > preserves. Bake 8- 10 minutes or until coconut begins to brown. Cool > on baking sheet 1 or 2 minutes. Makes 2 dozen. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] O T; the new site
Steve, thanks for letting us know what OT means. lol I had no idea what it was, but it makes sense. :) Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Oct 14, 2011, at 5:36 PM, Steve Stewart wrote: > ok folks, the new site is not up yet, and this is a off topic message, so you > need to put OT in subject line. dale and I will let you know when the new > blind mice mega mall site will be up. thanks for reading. you can always > write to; > cookinginthedark-owner@acbradio.orgor to me; > stev...@suddenlink.net > to ask about the new site. > > STEVE STEWART > ATTHEMARKET OWNER > CnD MODERATOR > E-MAIL; stev...@suddenlink.net > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Scooby Snack Recipe
sounds to me like you could just leave out the herbal medicine. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Oct 8, 2011, at 5:58 PM, Sugar wrote: > Scooby Snack Recipe > > 2 cups flour > 2 eggs > 1 cup Quaker dry oatmeal 1 tbsp. vanilla > 1/2 cup cocoa 1 tbsp. walnut extract > 1/2 cup sugar (optional)1 oz. of finely ground herbal medicine > 1/4 pound (1 stick) butter >Preheat oven to 350 degrees. Combine all ingredients in a large mixing > bowl. If there is not enough liquid to mix all ingredients after five minutes > of stirring, add a tiny amount of milk to aid in mixing of remaining > ingredients. Taste better before cooking and adjust amount of sugar to your > liking. > >Place on a lightly greased cookie sheet and bake for 8 to 12 minutes, > depending on how large you made your cookies. Can be cooked for a shorter > time for chewier cookies, or a longer time for drier, crisp cookies. > > > > > > > > > > 'The Lord is good to those who depend on him, > to those who search for him.' > ~ Lamentations 3:25 > *Be Blessed, Sugar > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sugar Cookies
Yes it would be the same measurement but it will taste different. Honestly, I don't use anything but real butter with cookies, except for one kind, and that is Santa Thumb Print cookies. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Oct 4, 2011, at 4:42 AM, Ramona Davidson wrote: > how can I sub shortening with butter, will it be the same measurement? > > On 10/3/11, Mary Ann Robinson wrote: >> Sugar Cookies >> >> 1 cup brown sugar >> >> 1 cup white sugar >> >> 1 cup shortening >> >> 2 eggs >> >> 1 teaspoon vanilla >> >> 3 cups flour >> >> pinch of salt >> >> 2 teaspoons soda >> >> 2 teaspoons cream of tartar >> >> Mix sugars and shortening. Add egg and vanilla, mix well. Add dry >> ingredients. Roll >> >> into small balls and dip in red and/or green colored sugar. Place on cookie >> sheet >> >> sprayed with non-stick spray. Flatten with bottom of a glass. Bake at 375 >> degrees >> >> for 7-10 minutes. >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Mona > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] easy sugar cookies
Size has a lot to do with it, too. But, as stated, practice makes perfect. If my cookies aren't hot to the touch in the middle, then they aren't done. The trick, and yes it's annoying, is to let them cool and see if they are done. If not, then you got to bake them longer the next time. With the sugar cookie recipe I posted, if you make them tiny, like a teaspoon they will take about 9 minutes in my oven, but I make them much bigger cause I like big cookies and they take 15 minutes. I've baked a lot of cookies and still get it wrong. Keep on keepin' on. :) Hope this helps. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Oct 3, 2011, at 11:03 PM, Jean Hunt wrote: > Most cookie recipes state that your baking time will vary approximately > 2minutes or until golden brown, How do blind folks tell when cookies are > done? I understand the reason for the variance because not all ovens bake > the same way but again how do I tell as a blind person when a cookie is > done?Jean > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Shannon Wells > Sent: Monday, October 03, 2011 11:52 AM > To: cookinginthedark@acbradio.org > Subject: [CnD] easy sugar cookies > > Sugar Cookies > > > > 2 3/4 cups all-purpose flour > > 1 teaspoon baking soda > > 1/2 teaspoon baking powder > > 1 cup butter, softened > > 1 1/2 cups white sugar > > 1 egg > > 1 teaspoon vanilla extract > > > > 1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir > together flour, > > baking soda, and baking powder. Set aside. > > 2. In a large bowl, cream together the butter and sugar until smooth. Beat > in egg and > > vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls > of dough > > into balls, and place onto ungreased cookie sheets. > > 3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on > cookie > > sheet two minutes before removing to cool on wire racks. > > Shannon Nicole Wells, author > http://www.wildheartbook.com > http://oldtimechristian.blogspot.com > http://www.twitter.com/authorshannon > http://www.facebook.com/profile.php?id=1826550903 > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] easy sugar cookies
Oh, ok. Haha! I couldn't figure out what light sugar was. I know in the UK they use caster sugar, but I think it's finer than our granulated. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Oct 3, 2011, at 5:01 PM, Ramona Davidson wrote: > so sorry, for some reason i thought it said light. hahah > > On 10/3/11, Shannon Wells wrote: >> What do you mean by light sugar? Granulated sugar is the white stuff that >> feels like salt and you put it in you tea or koolaid. lol hope that helps. >> Shannon Nicole Wells, author >> http://www.wildheartbook.com >> http://oldtimechristian.blogspot.com >> http://www.twitter.com/authorshannon >> http://www.facebook.com/profile.php?id=1826550903 >> >> On Oct 3, 2011, at 3:48 PM, Ramona Davidson wrote: >> >>> is light sugar different from granulated sugar?? >>> >>> On 10/3/11, Shannon Wells wrote: >>>> Sugar Cookies >>>> >>>> >>>> >>>> 2 3/4 cups all-purpose flour >>>> >>>> 1 teaspoon baking soda >>>> >>>> 1/2 teaspoon baking powder >>>> >>>> 1 cup butter, softened >>>> >>>> 1 1/2 cups white sugar >>>> >>>> 1 egg >>>> >>>> 1 teaspoon vanilla extract >>>> >>>> >>>> >>>> 1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir >>>> together flour, >>>> >>>> baking soda, and baking powder. Set aside. >>>> >>>> 2. In a large bowl, cream together the butter and sugar until smooth. >>>> Beat >>>> in egg and >>>> >>>> vanilla. Gradually blend in the dry ingredients. Roll rounded >>>> teaspoonfuls >>>> of dough >>>> >>>> into balls, and place onto ungreased cookie sheets. >>>> >>>> 3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand >>>> on >>>> cookie >>>> >>>> sheet two minutes before removing to cool on wire racks. >>>> >>>> Shannon Nicole Wells, author >>>> http://www.wildheartbook.com >>>> http://oldtimechristian.blogspot.com >>>> http://www.twitter.com/authorshannon >>>> http://www.facebook.com/profile.php?id=1826550903 >>>> >>>> ___ >>>> Cookinginthedark mailing list >>>> Cookinginthedark@acbradio.org >>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>>> >>> >>> >>> -- >>> Mona >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Mona > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] easy sugar cookies
What do you mean by light sugar? Granulated sugar is the white stuff that feels like salt and you put it in you tea or koolaid. lol hope that helps. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Oct 3, 2011, at 3:48 PM, Ramona Davidson wrote: > is light sugar different from granulated sugar?? > > On 10/3/11, Shannon Wells wrote: >> Sugar Cookies >> >> >> >> 2 3/4 cups all-purpose flour >> >> 1 teaspoon baking soda >> >> 1/2 teaspoon baking powder >> >> 1 cup butter, softened >> >> 1 1/2 cups white sugar >> >> 1 egg >> >> 1 teaspoon vanilla extract >> >> >> >> 1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir >> together flour, >> >> baking soda, and baking powder. Set aside. >> >> 2. In a large bowl, cream together the butter and sugar until smooth. Beat >> in egg and >> >> vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls >> of dough >> >> into balls, and place onto ungreased cookie sheets. >> >> 3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on >> cookie >> >> sheet two minutes before removing to cool on wire racks. >> >> Shannon Nicole Wells, author >> http://www.wildheartbook.com >> http://oldtimechristian.blogspot.com >> http://www.twitter.com/authorshannon >> http://www.facebook.com/profile.php?id=1826550903 >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Mona > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] easy sugar cookies
Sugar Cookies 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter, softened 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract 1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. 2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. 3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Decorating cakes
You could also write braille with chocolate chips, I would think. Like the cookie cutter idea, too. Maybe place a cookie cutter on the icing and then fill it in with another color icing? Maybe after icing a cake, it could be frozen and then decorated. Might make it easier. I have a daughter with a birthday in december and I'm going to try some of these ideas out. Thanks. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Oct 3, 2011, at 11:58 AM, williams4895 wrote: > I like baking cakes but have a hard time decorating them. I read in a > magazine that you could use cookie cutters to make designs on cakes. Has > anyone ever tried anything like that before? I wrote braille on a cake once > with m&m's. Anyway cake decorating ideas would be great. > Nancy > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] So sorry everyone!
I'm different. I agree with Steve. If I see more than 5 recipes of the same thing, I might look at them all, but usually I delete the ones in the middle, cause I got too much going on to sit and go through recipes I do not need. Then again, I will say I like lots to choose from, just not all at once. I am a crocheter, but I'm picky about patterns I get, cause I only keep the ones I know I am going to make. The same goes for recipes. I only keep what I know I will fix, not ones I might. I love this list, though. The tips are wonderful, and it keeps me motivated knowing there are many others who cook without sight. BTW, if anyone wants to email off list, my email addy is oldtimechrist...@gmail.com Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Oct 2, 2011, at 4:14 PM, Lora Leggett wrote: > I know that it is a policy of the group to only send 5 to 7 recipes in a day. > But I am a pack rat and have separate holding folders in Outlook for recipes > held in waiting because I am so behind with adding new recipes to my library > folders. > But to me it would not matter if I got 2 recipes or 50 they get saved in > these alphabetical folders of who sent them to me and I add to the library > when I feel like it. > I do it when I watch baseball or football just as someone would knit or > crochet or things like that. > So how many that someone sends is a moot point to me. > But it is a good idea to stick to group guidelines. There are other groups > who do not have deadlines, however. > Lora > > - Original Message - From: "Dawnelle" > To: > Sent: Friday, September 30, 2011 6:25 AM > Subject: [CnD] So sorry everyone! > > >> Hi everyone, sorry I sent so many recipes at once. It was just that I was >> going through my recipe file which has over 2,000 recipes in it. They are >> all in alphabetical order because I have never had time to categorize them. >> In any case, I just kept seeing meat loaf recipes and thought it would be >> cool to see them all close together so you could contrast and compare. Hope >> you guys enjoy looking at recipes as I do. If not, forgive and delete >> (smile). >> >> Dawnelle >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] decorating cakes
I, too have been wanting some info on decorating cakes. I can ice them just fine, but decorating has been difficult. Thanks. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Oct 2, 2011, at 3:50 PM, Becky wrote: > Hello everyone, hope you are having a fun filled weekend. well I have a > question. > I've been baking cakes for years and I really enjoy doing it, but I allways > seem to find it extremely difficult to decorate them. > I can't seem to find the right tools to work with. > Does anyone have any suggestions for me? > > sincerely, > > rebeca > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] my version of meatloaf
I don't like the texture of the meatloaf with bread crumbs or rolled oats, so this is the recipe I use. If I don't have one of the spices it calls for, I just leave it out. Also, I usually half up the recipe and make a smaller one. Meatloaf, alton brown 2 large eggs 2 pounds ground beef 1 1/2 cups diced onion 1 tbsp minced garlic 2 slices white bread, diced 3 tbsp catsup 1/2 tsp paprika 3 tbsp red wine vinegar 1 tbsp worcestershire sauce 1 1/2 tsp salt 1/2 tsp pepper 2 tbsp fresh parsley Saute onion first in skillet with butter or olive oil. Preheat oven to 350. Beat eggs in bowl, then combine rest of ingredients. Mix well with hands. Place in 9 by 13 baking dish, either glass or metal, your choice. Shape in to a loaf, or however you like. Spread on topping of choice;my recipe for topping is below. Cover with aluminum foil and bake for about 1-1/2 hours, or just an hour if you halved up recipe. For the topping, I use my mom's homemade recipe. Sprinkle brown sugar over the raw meatloaf after shaping it in your baking dish. Then, spread catsup over that, I don't know how much just cover the meatloaf with it. Next, sprinkle more brown sugar until surface is covered. My meatloaf usually turns out a little sweet, but we like it this way. Also, the slices of white bread, don't tear them with your fingers, use an actual knife and cut them in to small pieces. Do not pinch pieces, just leave them light and airy like the bread. It mixes with the meat mixture better. Enjoy. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pancakes from International House of Pancakes®
I use self rising flour in lots of recipes that call for all purpose, cookies, included and sometime cakes. go ahead and try it. :) Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Sep 29, 2011, at 1:42 PM, williams4895 wrote: > Wonder if you could use self-rising flour and leave out the baking powder and > the salt? > Nancy > - Original Message - From: "Dale" > To: > Sent: Wednesday, September 28, 2011 10:31 AM > Subject: [CnD] Pancakes from International House of Pancakes® > > > Pancakes from International House of Pancakes® > > Even though the early press runs of Top Secret Recipes excluded > buttermilk in this recipe -- a very important ingredient if you > really want pourable batter -- many figured out the missing > ingredient on their own and the error was quickly corrected in > later copies. Now we just like to call those copies of the book > the "Collector's Editions." For any of you who were lucky enough > to get one of the "Collector's Editions" we'd liked to say > "Congratulations!" Now here's the recipe, in its entirety, to > make pancakes just like those served every day at IHOP. > > Nonstick Spray > 1 1/4 cups all-purpose flour > 1 egg > 1 1/4 cups buttermilk > 1/4 cup granulated sugar > 1 heaping teaspoon baking powder > 1 teaspoon baking soda > 1/4 cup cooking oil > pinch of salt > > > 1. Preheat a skillet over medium heat. Use a pan with a nonstick > surface or apply a little nonstick spray. > 2. In a blender or with a mixer, combine all of the remaining > ingredients until smooth. > 3. Pour the batter by spoonfuls into the hot pan, forming 5-inch > circles. > 4. When the edges appear to harden, flip the pancakes. They should > be golden brown. > 5. Cook pancakes on the other side for same amount of time, until > golden brown. > Makes 8 to 10 pancakes. > > > > At 05:07 AM 9/28/2011, you wrote: >> -- >> Mona >> was wondering if anyone had any recipes for home made pancakes. thanks >> in advance >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] anyone ever made porcupine meatballs?
I've never made them, but a friend has and said they were good. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Sep 28, 2011, at 3:56 PM, Denise wrote: > I saw a kids program recently where they made porcupine meatballs. (You mix > the ground beef with rice and when they cook te rice swells and pokes out to > make the meatballs spiny!) > > Has anyone here made these? I've found a couple of recipes but was oping to > get a first hand account on this one! > > > > Thanks! > > > > Denise Millette > > Discovery Toys Educational Consultant > > www.discoverytoyslink.com/denisestoypage > > Find me on facebook at "Denise's Discovery Toys" > > 229-848-0486 > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] the best brownies I've ever had!
Oh, ok. haha! Guess you could put nuts in them, but I don't like them, either. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Sep 27, 2011, at 6:31 PM, Nicole Massey wrote: > Nuts. Great by themselves, but annoying as an ingredient in anything except > for trail mix or "spades" mix. > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Shannon Wells > Sent: Tuesday, September 27, 2011 5:28 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] the best brownies I've ever had! > > Little pieces of wood? Do what? lol > Shannon Nicole Wells, author > http://www.wildheartbook.com > http://oldtimechristian.blogspot.com > http://www.twitter.com/authorshannon > http://www.facebook.com/profile.php?id=1826550903 > > On Sep 27, 2011, at 6:05 PM, Nicole Massey wrote: > >> What a relief -- brownies without little pieces of wood in them. Looks > like >> a good recipe. >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Shannon Wells >> Sent: Tuesday, September 27, 2011 5:00 PM >> To: cookinginthedark@acbradio.org >> Subject: [CnD] the best brownies I've ever had! >> >> Today is my hubby's birthday, and his favorite dessert is real chocolaty >> brownies. Thought I'd share the recipe with y'all. >> >> 1 cup, 2 sticks butter >> 3-1/2 ounces unsweetened bakers chocolate >> 4 eggs >> 2 cups granulated white sugar >> 1 teaspoon vanilla extract >> 1-1/2 cups all purpose flour >> 1 teaspoon salt >> 1/2 teaspoon baking powder >> 3 tablespoons unsweetened coco powder >> 1 cup semisweet chocolate chips >> >> Preheat oven to 350 >> In one bowl, add flour, salt, baking powder and coco powder. Mix well. Set >> aside. >> In another bowl, mix with hand mixer eggs, sugar and vanilla. >> In yet another bowl, place butter and bakers chocolate. >> Put butter mixture in microwave and melt. It's best to do this in 30 > second >> intervals. When smooth, set aside. >> Using hand mixer, mix egg, sugar and vanilla. When cooled, add butter >> mixture and mix again. Pour flour mixture in and mix carefully with wooden >> spoon, just until combined. Add chocolate chips. >> >> Spread batter in lightly oiled or buttered 9 by 13 inch glass dish. Bake > at >> 350 for 30 to 35 minutes. They will be gooey. Enjoy! >> >> Shannon Nicole Wells, author >> http://www.wildheartbook.com >> http://oldtimechristian.blogspot.com >> http://www.twitter.com/authorshannon >> http://www.facebook.com/profile.php?id=1826550903 >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] the best brownies I've ever had!
Little pieces of wood? Do what? lol Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Sep 27, 2011, at 6:05 PM, Nicole Massey wrote: > What a relief -- brownies without little pieces of wood in them. Looks like > a good recipe. > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Shannon Wells > Sent: Tuesday, September 27, 2011 5:00 PM > To: cookinginthedark@acbradio.org > Subject: [CnD] the best brownies I've ever had! > > Today is my hubby's birthday, and his favorite dessert is real chocolaty > brownies. Thought I'd share the recipe with y'all. > > 1 cup, 2 sticks butter > 3-1/2 ounces unsweetened bakers chocolate > 4 eggs > 2 cups granulated white sugar > 1 teaspoon vanilla extract > 1-1/2 cups all purpose flour > 1 teaspoon salt > 1/2 teaspoon baking powder > 3 tablespoons unsweetened coco powder > 1 cup semisweet chocolate chips > > Preheat oven to 350 > In one bowl, add flour, salt, baking powder and coco powder. Mix well. Set > aside. > In another bowl, mix with hand mixer eggs, sugar and vanilla. > In yet another bowl, place butter and bakers chocolate. > Put butter mixture in microwave and melt. It's best to do this in 30 second > intervals. When smooth, set aside. > Using hand mixer, mix egg, sugar and vanilla. When cooled, add butter > mixture and mix again. Pour flour mixture in and mix carefully with wooden > spoon, just until combined. Add chocolate chips. > > Spread batter in lightly oiled or buttered 9 by 13 inch glass dish. Bake at > 350 for 30 to 35 minutes. They will be gooey. Enjoy! > > Shannon Nicole Wells, author > http://www.wildheartbook.com > http://oldtimechristian.blogspot.com > http://www.twitter.com/authorshannon > http://www.facebook.com/profile.php?id=1826550903 > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] conversions for those outside and inside the USA
Ok, so I notice we have at least 2 folks on here who do not live in the US. So, I found on my mac a conversion list I copied, shamelessly from a book by Alton Brown. It was called something like, "It's All About The Cooking" or something like that. Anyway, I hope it isn't confusing. If so, y'all can string me up by my ears. lol Just kidding. Anyway, here's something I hope will help. weight equivalents metric 7 grams equals 1/4 ounce metric 15 grams equals 1/2 ounce metric 30 grams equals 1 ounce 60 grams equals 2 ounces 90 grams equals 3 ounces 115 grams equals 4 ounces 150 grams equals 5 ounces 175 grams equals 6 ounces 200 grams equals 7 ounces 225 grams equals 1/2 pounds or 8 ounces 250 grams equals 9 ounces 300 grams equals 10 ounces 325 grams equals 11 ounces 350 grams equals 12 ounces 375 grams equals 12 ounces 375 grams equals 13 ounces 400 grams equals 14 ounces 425 grams equals 15 ounces 450 grams equals 16 ounces or 1 pound 750 grams equals 1 1/2 pound 900 grams equals 2 pounds 1 kilogram equals 2 1/4 pounds 1.4 kilograms equals 3 pounds 1,8 kilograms equals 4 pounds volume equivalents American 1/4 tsp, metric 1.2 ml American 1/2 tsp, metric 2.5 ml American 1 tsp, metric 5.0 ml American 1/2 tbsp 1.5 tsp, metric 7.5 ml American 1 tbsp 3 tsps, metric 15 ml American 1/4 cup 4 tbsp, metric 60 ml 2 fluid ounces American 1/3 cup 5 tbsp, metric 75 ml 2 1/2 fluid ounces American 1/2 cup 8 tbsp, metric 125 ml 4 fluid ounces American 2/3 cup 10 tbsp, metric 150 ml 5 fluid ounces American 3/4 cup 12 tbsp, metric 175 ml 6 fluid ounces American 1 cup 16 tbsp, metric 250 ml 8 fluid ounces American 1 1/4 cups, metric 300 ml 10 fluid ounces 1/2 pint American 1 ½ cups, metric 350 ml 12 fluid ounces American 2 cups 1 pint, metric 500 ml 16 fluid ounces American 2 1/2 cups, metric 625 ml 20 fluid ounces 1 pint American 1 qt, metric 1 liter 32 fluid ounces oven temperature equivalents oven mark very cool, farenhight 250 275, cellcius 130 to 140, gas 1/2 to 1 oven mark cool, farenhight 300, cellcius 150, gas 2 oven mark warm, farenhight 325, cellcius 170, gas 3 oven mark moderate, farenheight 350, cellcius 180, gas 4 oven mark moderately hot, farenheight 375 to 400, cellcius 190 to 200 gas 5 to 6 oven mark hot, farenheight 425 to 450, cellcius 220 to 230 gas 7 to 8 oven mark very hot, farenheight 475, cellcius 250 gas 9 Sorry for the spelling errors. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] the best brownies I've ever had!
Today is my hubby's birthday, and his favorite dessert is real chocolaty brownies. Thought I'd share the recipe with y'all. 1 cup, 2 sticks butter 3-1/2 ounces unsweetened bakers chocolate 4 eggs 2 cups granulated white sugar 1 teaspoon vanilla extract 1-1/2 cups all purpose flour 1 teaspoon salt 1/2 teaspoon baking powder 3 tablespoons unsweetened coco powder 1 cup semisweet chocolate chips Preheat oven to 350 In one bowl, add flour, salt, baking powder and coco powder. Mix well. Set aside. In another bowl, mix with hand mixer eggs, sugar and vanilla. In yet another bowl, place butter and bakers chocolate. Put butter mixture in microwave and melt. It's best to do this in 30 second intervals. When smooth, set aside. Using hand mixer, mix egg, sugar and vanilla. When cooled, add butter mixture and mix again. Pour flour mixture in and mix carefully with wooden spoon, just until combined. Add chocolate chips. Spread batter in lightly oiled or buttered 9 by 13 inch glass dish. Bake at 350 for 30 to 35 minutes. They will be gooey. Enjoy! Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] difference beetween crisp and cobbler
It seems to me that cobblers are more fruit and breadish stuff, while crisps are just that…crispy. That's my 2 cents worth, anyway. lol don't know the real technical difference, though. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Sep 24, 2011, at 7:57 PM, Lori Scharff wrote: > Does anyone know the difference between a crisp and a cobbler? It has become > a debate in our household over the last few hours. > Lori > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] crock pot potato soup
I found this recipe online, somewhere. Crock Pot Potato Soup 6 potatoes, peeled and diced 1cup chopped onion 2 carrots, thinly sliced 2 ribs celery, thinly sliced 4 cups chicken broth 1/2 teaspoon dried basil 1 teaspoon dried parsley flakes 1 teaspoon salt, or to taste 1/2 teaspoon pepper 1/4 cup all-purpose flour 1 1/4 cups cream or half-and-half real bacon bits, optional Preparation: Combine first potatoes, chopped onion, carrots, celery, chicken broth, basil, parsley, salt, and pepper in a slow cooker. Cover and cook on HIGH for 3 hours, or until vegetables are tender. Stir together flour and cream or half-and-half; stir into soup. Cover and cook 30 minutes longer or until hot. If desired, sprinkle bacon bits over each serving. Makes about 2 quarts Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] crock pot potato soup
I found this recipe online, somewhere. Crock Pot Potato Soup 6 potatoes, peeled and diced 1cup chopped onion 2 carrots, thinly sliced 2 ribs celery, thinly sliced 4 cups chicken broth 1/2 teaspoon dried basil 1 teaspoon dried parsley flakes 1 teaspoon salt, or to taste 1/2 teaspoon pepper 1/4 cup all-purpose flour 1 1/4 cups cream or half-and-half real bacon bits, optional Preparation: Combine first potatoes, chopped onion, carrots, celery, chicken broth, basil, parsley, salt, and pepper in a slow cooker. Cover and cook on HIGH for 3 hours, or until vegetables are tender. Stir together flour and cream or half-and-half; stir into soup. Cover and cook 30 minutes longer or until hot. If desired, sprinkle bacon bits over each serving. Makes about 2 quarts Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] homemade lemonade
1 gallon tap water 2 to 2-1/2 cups sugar or splenda 3 to 4 lemons Slice lemons, making sure to throw away ends. Leave peel on and squeeze them a bit in to your pitcher. Place in bottom of pitcher. Pour sugar or Splenda over lemon slices. Add water and stir until sugar is dissolved. Refrigerate for several hours or over night. That's how I do it, anyway. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] homemade pancake batter, recipe
Here is my husband's recipe for pancake batter. He usually fries them in butter on a griddle. 3 cups Hudson Cream self rising flour 4 eggs 2 cups milk Mix all ingredients in a large bowl with a wire whisk and fry them up as you would any batter. Goes well with land o lake butter and syrup. Enjoy. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] the rool problem
Yeast may have been bad. Although, once, the same thing happened to me, but the next batch did rise, and it was another six months before I knew for a fact the yeast had died. Go figure. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Aug 28, 2011, at 7:16 PM, William Deatherage wrote: > Hello, > I had made some rolls and shaped them into little balls in July of this > year. I froze them I had done his before and then I would take them out and > let them thaw and they would raise today I took some out about 1 p.m. and it > is now 5 p.m. so far they haven't raised. does anyone have any suggestions > of what might have happened? > Thanks in advance. > Bill Deatherage > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] cinnamon rolls from scratch
Cinnamon rolls recipe adapted from a King Arthur bread making book, not sure of the title 3 cups all purpose flour 1/3 cup mash potato flakes 1/4 cup powdered milk 3 tbsp white granulated sugar 2 tsp active dry yeast 1-1/4 tsps salt 4 tbsps softened butter 1-1/8 cups warm water Pour all dry ingredients in to a large bowl. Pour in warm water and stir. I use my hands. When mixed well, add butter and keep mixing with hands, sort of kneading it. It'll feel nasty, but keep working. When it holds together, place on floured board and knead until you can't knead anymore. lol Place in an oiled bowl, make sure all sides of dough are covered in oil, cover and let rise until doubled in size, about an hour. Remove from bowl and place on clean board. Using hands or rolling pin, roll out in to a rectangle about 12 inches by 15 inches. Rub about 2 tbsps of softened butter on to the flat dough, covering the surface, but do not press butter in to the dough. Then, sprinkle ground cinnamon and granulated sugar on top of that. Use as much or as little as you like, maybe about 2 tbsps of each. I like more cinnamon, though. When surface is covered, begin at the long edge of the dough and roll it up, pinching ends together and make the 2 ends of the roll kind of flat. Cut log in to about 1 inch slices and place in an oiled glass baking dish, a 9 by 13 dish. Cover the pan and let rise while preheating oven. Preheat oven to 350. Bake cinnamon rolls about 20 minutes. Frost if you want. Recipe for frosting is below. Frosting 2 cups powdered sugar dash of salt 3 to 4 tbsp milk vanilla spoon of melted butter. Mix all ingredients until you reach the consistency you want. Spread on to rolls and enjoy. Note, You can make up the rolls the night before and put in the fridge over night. Bake in the morning. YUM! Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipe's neededed
No bake peanut butter pie is a good one, so here's my version of it. 1 cup creamy peanut butter 1 cup granulated sugar 1 tbsp softened butter 1 8 oz softened cream cheese 1 tsp vanilla extract 8 oz container of cool whip 1 9 inch prepared pie crust, such as gram cracker or chocolate or even orio With a hand mixer, mix peanut butter, sugar, butter, cream cheese in large bowl until smooth and fluffy. Add vanilla and mix well. Fold in cool whip. Using ladle scoop mixture in to pie crust. Smooth the top with one of those spatula things like you spread icing with. Cover and refrigerate over night. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Aug 20, 2011, at 7:05 AM, williams4895 wrote: > We are having our homecoming at church tomorrow. Does anyone have any good > pie recipes such as chocolate or butterscotch or any yummy pie that wouldn't > be real time consuming. I am taking several other things and wanted to take > something easy for dessert. Thanks > Nancy > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] french bread
French Bread Recipe is an adaptation of one found in some forgotten King Arthur cookbook. 2 cups warm water 2 pkgs active dry yeast ( I use 2 tsps) 2 tsps salt 2 tbsps sugar 5 to 6 cups all purpose flour 1. Sprinkle yeast over the water in a large bowl. Let rest for 10 minutes. 2. Sprinkle sugar in bowl of yeast and water. Stir until dissolved. 3. Carefully, one cup at a time, add flour. Mix well after each addition. After 2 cups, add salt. At some point, you will need to forsake your spoons and use your hands. 4. When dough is no longer sticking to your hands real bad, place on lightly floured work surface.. 5. Knead until you can't knead anymore and your sweating buckets. lol About 10 minutes of kneading is good, but an expert told me you can't knead too much. When it feels stretchy like elastic and kind of silky, place in an oiled bowl. Turn it over so that all surfaces are coated with oil. (I use extra virgin olive oil) 7. Cover with towel and let rise for about 45 minutes to an hour, until doubled in size. 8. When doubled, separate in to 3 equal balls of dough. I'm not good at this, so i have one to 2 loaves bigger than the other. 9. Using a rolling pen, roll dough out in to 3 8 inch rounds, about a half inch thick or so. Roll up, pinch seams together and shape ends in to cone like shapes. 10. Place a layer of parchment paper on a cookie sheet and place loaves, seam side down on the paper, side by side with a little room in between. With a small, sharp knife, make 3 slits in top of loaf to vent and to make it look authentic. 11. Preheat oven to 350, allowing loaves to rest under a towel while oven gets hot. Using a spray bottle of clean water, sprits loaves liberally, then hurry and put them in your oven. Bake for 20 to 30 minutes. If something doesn't make since, let me know. I just typed this up, just now. lol I'll post more recipes, another day. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Basic Yellow Cake with Variations
Dale, thanks. The classic white and yellow cakes I had made before were turning out spongy and dry. Will have to try this recipe. Also, I like your description of how to do a marble cake. Wasn't sure how to do that. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Aug 7, 2011, at 10:29 AM, Dale wrote: > Basic Yellow Cake 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 > 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. > > > 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. > > At 07:52 AM 8/5/2011, you wrote: >> Is there a way to mark dial ovens? I have sighted help because I live with >> family; however it would be nice to be able to mark the numbers. >> >> Hope that helps. >> >> Becky >> >> -Original Message- From: cheryl >> Sent: Thursday, August 04, 2011 6:40 AM >> To: cookinginthedark@acbradio.org >> Subject: [CnD] OT: Making your kitchen accessible?? >> >> Moderator approved >> Hi, >> >> I am working on a small project and hope you can help. We have been asked >> to gather information on what items in a kitchen people who are blind would >> like made accessible. We are interested in learning what in the kitchen you >> would like made accessible and how- speech, braille,or large print etc. >> If we can share ideas on this list, I hope after a few weeks to have a rich >> collection of information to share. >> Thanks in advance for your assistance, I look forward to hearing from you. >> >> Cheers, >> Cheryl >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] replacing cake mixes?
Probably a teaspoon or 2 of vanilla or whatever extract you wish. I'm sure boxed cake mixes have some type of powdery flavoring in them, but you can do this with different butters, crisco oils and extracts. I might try out my own advice with the sock it to me cake. This is just my opinion only, but real butter works better and makes a better cake than margarine. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Aug 7, 2011, at 9:47 AM, Alex Hall wrote: > Thanks! My only question is about the flavoring. I imagine that, at > least in yellow cakes, there is some flavoring like vanilla to give it > a taste. How much vanilla would you say to add, if any? Any other > flavors? > > On 8/7/11, Shannon Wells wrote: >> Alex, there are many recipes online for cakes made from scratch. Honestly, >> in my opinion, they are much better than box cake mixes and do not take that >> much more time to make. If it were me replacing a box mix in a recipe, I >> would use about 2-1/2 cups self rising flour, if it is a white or yellow >> cake mix, and 1-3/4 cup self rising flour and 3/4 cup hersheys coco if it's >> chocolate. If you want to use all purpose flour, you'll need to add about >> 1-1/2 tsp baking soda, 1-1/2 tsp baking powder and 1 tsp salt. Hope this >> helps. >> Shannon Nicole Wells, author >> http://www.wildheartbook.com >> http://oldtimechristian.blogspot.com >> http://www.twitter.com/authorshannon >> http://www.facebook.com/profile.php?id=1826550903 >> >> On Aug 6, 2011, at 7:32 PM, Alex Hall wrote: >> >>> Hi all, >>> I have noticed that many recipes sent to this list use a boxed cake >>> mix as a key ingredient. I am curious to know if there is a way to >>> replace that with a homemade mix instead? If so, what do people >>> recommend? >>> >>> -- >>> Have a great day, >>> Alex (msg sent from GMail website) >>> mehg...@gmail.com; http://www.facebook.com/mehgcap >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Have a great day, > Alex (msg sent from GMail website) > mehg...@gmail.com; http://www.facebook.com/mehgcap > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] replacing cake mixes?
Alex, there are many recipes online for cakes made from scratch. Honestly, in my opinion, they are much better than box cake mixes and do not take that much more time to make. If it were me replacing a box mix in a recipe, I would use about 2-1/2 cups self rising flour, if it is a white or yellow cake mix, and 1-3/4 cup self rising flour and 3/4 cup hersheys coco if it's chocolate. If you want to use all purpose flour, you'll need to add about 1-1/2 tsp baking soda, 1-1/2 tsp baking powder and 1 tsp salt. Hope this helps. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Aug 6, 2011, at 7:32 PM, Alex Hall wrote: > Hi all, > I have noticed that many recipes sent to this list use a boxed cake > mix as a key ingredient. I am curious to know if there is a way to > replace that with a homemade mix instead? If so, what do people > recommend? > > -- > Have a great day, > Alex (msg sent from GMail website) > mehg...@gmail.com; http://www.facebook.com/mehgcap > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] bread machines
Sisi, I used a bread machine a few years ago. I found it somewhat accessible, but I didn't really like the way my bread turned out. So, I learned to make it all by hand, no mixes and no machine. If you are adventurous, you might try it. It's more work, but well worth the effort. If you want some recipes, let me know. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Aug 6, 2011, at 11:49 PM, Sisi Ben-Simon wrote: > Hi, I'm thinking about making my own bread but not sure how accessible bread > machines would be for totally blind people. Honestly I've never even seen > one. :) Some of you say it can be done and some say it's impossible. Please > would you give me the pros and cons? > > thanks > sisi > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] roasts.
Oops, sorry. Should have looked at all my msgs, first. But, I would think you could cook pork the same amount of time as beef. Someone correct me if I'm wrong, though. :) Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Jul 30, 2011, at 12:31 PM, Denise Millette wrote: > Sorry, pork. > > Denise Millette > Discovery Toys Educational Consultant > > On Jul 30, 2011, at 12:02 PM, wrote: > >> Hi, Denise, >> What kinds of roasts are you interested in: pork, beef, chicken, turkey? >> Pot roast is cooked differently, for example, than a rib roast of beef. I'm >> sure many of us, including myself, are happy to help, but need more specific >> information. >> Blessings, >> Alice >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Roast
When it comes to a beef roast, what I do is put a 1 to 2 pound one in my 4 quart slow cooker, rub salt and pepper all over it, salt first, then add some chopped onion, some raw baby carrots, about 3 to 4 medium potatoes that I've pealed and cut in the shape of fries and 2 cans of beef broth. The cans are about 14 ounces or so. Cover and cook on low until potatoes are done about 6 hours, depending on how fast or slow your slow cooker cooks. lol If you want to do it in the oven, I preheat the oven to 500 degrees. I take my thawed roast and rub it all over with salt while oven is coming up to temperature. Then, rub oil on the roast, extra virgin olive oil or canola. Your choice. Put roast in 9 by 13 baking dish and cover with aluminum foil. Place in oven for 15 minutes. Turn oven temperature down to 350 and add one can of broth. Cover and let cook for 2 hours, adding broth if necessary. Add onions, carrots, potatoes or any other veggies you want, cover and let cook 2 more hours. The real hot oven at first kind of gives it a seared taste on the outside. I'm not good at roasting, unless it's dessert, but hope this helps. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Jul 30, 2011, at 10:40 AM, Denise Millette wrote: > I could use some recipes and menu ideas for roast please. > Thanks > > Denise Millette > Discovery Toys Educational Consultant > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipe Management Ideas (Was: O/T: Need Help with cookbooks)
Well, for what it's worth, I just put mine in a file on my mac called recipes. :) Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Jul 14, 2011, at 2:40 PM, Nicole Massey wrote: > This brings me to a topic I've been thinking about posting to the list. > > What do y'all use for managing recipes? I have all of mine in a text file, > using Meal Master format because it imports to a lot of recipe programs. > Does anyone use anything specifically designed to manage recipes, and if so, > how is it working for you? I'd love to find a program that handles recipes, > processes nutritional information, allows searching and list creation, has > scalability for changing recipe serving sizes, and is also either blind > friendly or scriptable. Anyone got any suggestions for this, or am I going > to have to find someone to write it for me? Enquiring blinds want to know. > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Cheryl Osborn > Sent: Thursday, July 14, 2011 12:41 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] O/T: Need Help with cookbooks > > Hi Dale, > > I am retired and have the time to help with this project. What format > do you want to use? I think that a Word 2003 file would be very nice > to work with. > > Cheryl Osborn > > On 7/14/11, Dale wrote: >> Hi All, >> We are busy building a new Blind Mice Mart, Blind Mice Mega Mall, >> We are adding the contents of each cookbook we offer and have found a >> few that do not have a table of contents. >> We are in need of a few volunteers with some spare time to help us >> create table of contents for these books. >> Basically, I will send you a copy of the electronic cookbook file, >> yours to keep, and you will need to go through it and copy the recipe >> names into a list that we can use for the table of contents. >> If interested in helping, please drop me a note off list at: >> cookinginthed...@att.net >> with your phone number. >> I will give you a call and discuss what we are looking to have done >> in more detail. >> Thanks, >> dale Campbell >> Host: Cooking In The Dark >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > > chapalache...@gmail.com > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Alternative to powdered sugar wanted
Could you substitute part of the sugar for powdered coco? It would give a chocolate flavor, but it isn't sweet, at least, the dark chocolate one isn't. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Jul 8, 2011, at 11:32 PM, Lynn Schneider wrote: > Hi everyone. I have several recipes that use powdered sugar, for example, a > peanut butter pie recipe and a no-bake oatmeal cookie recipe. Although I > enjoy these recipes, I find them to be way too sweet. Since the powdered > sugar is really being used as a thickener in recipes like these, I was > wondering about something I might use as a substitute. I was considering > things like powdered milk, flour, corn starch and even potato flakes in place > of some of the powdered sugar. I thought I would pick your brains and see if > we could come up with something for me to experiment with. Any thoughts on > this would be much appreciated in advance. > > Thanks. > > Lynn > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] coffee grinders
Hi. Does anyone on here use a coffee grinder? If so, can you give me some suggestions on which ones might be more user friendly. Thanks a bunch. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Peanut butter pie
no, i don't bake it. i use a prepared chocolate cookie crust from the store or i make my own with crushed oreos and melted butter. Shannon On Jun 30, 2011, at 10:52 PM, Debbie Deatherage wrote: > > Do you bake the Pie crust? > > Debbie Deatherage > > - Original Message ----- From: "Shannon Wells" > > To: > Sent: Wednesday, June 29, 2011 9:58 PM > Subject: Re: [CnD] Peanut butter pie > > >> Well, Kim, I was dumping it straight in to the bowl and making a mess. lol >> So, I tried slowing down and being more careful. Also, I always seem to have >> more filling than will fit in the pie crust and this was a good way of >> keeping me from over filling. It's real good with melted chocolate over top. >> Shannon Wells >> On Jun 29, 2011, at 6:11 PM, Kimberly Ruf wrote: >> >>> Shannon, >>> That makes sense. I do use a ladle but I've never spread it as I go. >>> Thanks. >>> Kim >>> "Delight yourself in the Lord and he shall give you the desires of your >>> heart." >>> >>> >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > > > > > Internal Virus Database is out of date. > Checked by AVG - www.avg.com > Version: 8.5.449 / Virus Database: 271.1.1/3605 - Release Date: 04/29/11 > 17:08:00 > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] thoughts about cakes and icings
Once, I made the white cake and used the all purpose icing on top. The icing was a bit runny, so I sprinkled coconut on top of that. Everyone loved it. I also use another recipe for icing, and I will post it here. It's my own made up kind, though, so I can't give exact measurements. You'll have to play around like I do. LOL Cake Icing Start off small with 2 cups of powdered or confectioner's sugar dash of salt 1/4 cup crisco vanilla, just dribble some in and taste later adding more if desired 3 to 4 tbsps of milk Mix well with a hand mixer, or at least, that's what I do. Adjust amounts of sugar, milk and salt, according to taste and the consistancy you want. It should be like the butter cream icing you get on cakes from a bakery, but better, cause you're making it. Now, about spreading icing. I use one of those spatula things that are rubbery on the end. I dip some out of the bowl with it and drop carefully on cake. Oh, before i forget, put your cooled cake in the freezer for about 2 hours. The top hardens and makes spreading icing easier. Ok, so drop dollops of icing on cold cake. When you have 3 or 4 blobs, start spreading carefully, by a back and forth motion with the flat part of the spatula. Think of it as spreading peanut butter on your PB& J sandwich, sort of. Go easy, lightly touch cake. Can use fingers, but touch easy, pretending it's a hot pot on the stove. LOL When you have the cake pretty much cover, get more icing out of bowl and keep going. Practice makes perfect. The last time I did this, my 5 year old said she didn't see any finger prints. Just touch real easy. Then, when it's all covered and you've been at it so long you're ready for a nap, take a damp paper towel or dish cloth and carefully wipe edges of pan free from icing. Hope this helps. Shannon Wells ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] classic white cake
Classic White Cake 12 tablespoons (1 1/2 sticks) unsalted butter, softened 1 1/2 cups sugar 2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 6 large egg whites (3/4 cup) 3/4 cup milk 2 teaspoons vanilla extract Directions Set rack at the middle level in the oven and preheat to 350 degrees. Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan. Line bottom with parchment or waxed paper. In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scape the bowl and beater often. Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely. Note: For a classic yellow cake- Substitute 3 large eggs and 1 yolk for the egg whites. Shannon's notes: I made this once in a metal pan, and I found out I like the taste better if it's made in a glass one. Also, for some odd reason, this cake turns out more spongey like. I don't know if it is the egg whites or not, but I don't like it as well as I had hoped. It seems a bit dry, as well. Shannon Wells ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] peanut butter icing
Peanut Butter Icing 1/3 cup creamy peanut butter at room temperature 4 cups sifted confectioner's sugar 1/4 cup milk 1 1/2 tsp. vanilla Beat the peanut butter (at room temperature) using a mixer with the paddle attachment for 30 seconds. Gradually add half of the confectioner's sugar, 1/3 cup at a time. Slowly beat in the milk and vanilla. Add the remaining confectioner's sugar, 1/3 cup at a time. You may need to add a little milk to achieve the consistency you want. Or, you may want to add more sugar, but don't add more than 1 tbsp. at a time. Notes: When I made this, I didn't use a big mixer. I don't have one, so I use a hand mixer. I kept having to add mor peanut butter and sugar and milk, because I couldn't get it to taste right. Hopefully, y'all will have better luck. Shannon Wells ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] icing for cinnamon rolls and cakes
Icing This does not turn out real white. It's kind of yellowish because of the butter, but it's an all purpose icing. 2 cups powdered sugar dash of salt 1 tbsp butter, softened 1 tsp vanilla 3 to 4 tbsps milk Mix all ingredience. You'll need a good strong arm. haha! You may need to add more sugar or milk, depending on the consistancy you want. My rule is, start with less, you can always add more. Shannon Wells ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] cola cake
Cola Cake Cake: 2 cups sugar 2 cups all-purpose flour 1 1/2 cups small marshmallows 1/2 cup butter or margarine 1/2 cup vegetable oil 3 tablespoons cocoa 1 cup Coca-Cola® 1 teaspoon baking soda 1/2 cup buttermilk 2 eggs 1 teaspoon vanilla extract Frosting: 1/2 cup butter 3 tablespoons cocoa 6 tablespoons Coca-Cola 1 box (16 ounces) confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecans, optional Preheat oven to 350 degrees. In a bowl, sift sugar and flour. Add marsh-mallows. In saucepan, mix butter, oil, cocoa, and Coca-Cola. Bring to a boil and pour over dry ingredients; blend well. Dissolve baking soda in buttermilk just before adding to batter along with eggs and vanilla extract, mixing well. Pour into a well-greased 9by-13-inch pan and bake 35 to 45 minutes. Remove from oven and frost immediately. To make frosting, combine butter, cocoa and Coca-Cola in a saucepan. Bring to a boil and pour over confectioners' sugar, blending well. Add vanilla extract and pecans. Spread over hot cake. When cool, cut into squares and serve. Note: this is very moist, easier to make than it sounds. Sighted folks will be able to see the marshmallows, BTW. Enjoy! Shannon Wells ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Hershey's chocolate chocolate cake
Chocolate Cake 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup Hershey’s Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water CHOCOLATE FROSTING recipe follows Directions: Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan... 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan Bake 35 to 40 minutes. Cool completely. FROSTING 1/2 cup (1 stick) butter or margarine 2/3 cup HERSHEY'S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting. Notes: You can half up cake battter and pour in to 9 inch round cake pans, then layer them, if you want. The baking time for round cakes is 25 to 30 minutes at 350. Instead of the 1/2 cup oil, I used 1/2 cup sour cream, because my grandfather can't eat anything with oil in it. It was moist, but a bit dense. Didn't change the flavor though. This cake is good with any flavor icing, including peanut butter icing. Found this recipe online, somewhere. enjoy Shannon Wells ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cakes
Thanks, Penny. Hadn't thought of the M&Ms and candies. Shannon On Jun 30, 2011, at 5:03 PM, Penny Reeder wrote: > A dollop of whipped cream or ice cream, on top of or beside a square of cake > works well. Also, those pourable icings that are more like glazes than > frostings, especially if the cake is baked in a 13"x9" pan work very well. > > M&Ms, and other multi-colored candies are nice additions too! > > HTH, > Penny > At 04:04 PM 6/30/2011, you wrote: >> Hi all. As I've mentioned before, I love making desserts. I make my cakes >> from scratch, as well as the icing. Here's my question, though. Does anyone >> on here decorate their own cakes? If so, any suggestions or tips for doing >> this totally without sighted assistance? Any ideas would be appreciated. >> Shannon Wells >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] cakes
Hi all. As I've mentioned before, I love making desserts. I make my cakes from scratch, as well as the icing. Here's my question, though. Does anyone on here decorate their own cakes? If so, any suggestions or tips for doing this totally without sighted assistance? Any ideas would be appreciated. Shannon Wells ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hot cocoa mix
Coffee creamer is powdery...at least, it is when I've bought it. Shannon Wells On Jun 30, 2011, at 8:37 AM, Sharon wrote: > How do you add those when they are liquid and the coffee mate is solid? Add > at time of drinking I would think? > Sharon > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of gail johnson > Sent: Wednesday, June 29, 2011 10:14 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Hot cocoa mix > > I have tried it without the coffee mate and it taste flat. > > I usually add other kinds of creamer like Hazel Nut, Vanilla, etc. to > give it variety. > > We drink this in the summer too. > > -- > Email services provided by the System Access Mobile Network. Visit > www.serotek.com to learn more about accessibility anywhere. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Peanut butter pie
Well, Kim, I was dumping it straight in to the bowl and making a mess. lol So, I tried slowing down and being more careful. Also, I always seem to have more filling than will fit in the pie crust and this was a good way of keeping me from over filling. It's real good with melted chocolate over top. Shannon Wells On Jun 29, 2011, at 6:11 PM, Kimberly Ruf wrote: > Shannon, > That makes sense. I do use a ladle but I've never spread it as I go. Thanks. > Kim > "Delight yourself in the Lord and he shall give you the desires of your > heart." > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Peanut butter pie
Yes. I figure you could use splenda if sugar is an issue, though. Shannon Wells On Jun 29, 2011, at 8:42 PM, Bob Kennedy wrote: > This recipe calls for "sugar." Most recipes I've seen call for > confectioners sugar. > > Is this just regular sugar for this one? > > > - Original Message - > From: "Kimberly Ruf" > To: > Sent: Wednesday, June 29, 2011 6:30 AM > Subject: [CnD] Peanut butter pie > > > Peanut Butter Pie > > ___ > > ___ > > Ingredients > > 1 cup of peanut butter > > 8 ounces of cream cheese, softened > > 2/3 cup of sugar > > 2 Tbsp. vanilla > > 8 ounces of Cool Whip > > Pie shell Try an Oreo cookie shell > > Or a graham cracker pie shell. > > Preparation; > > Mix all ingredients together with mixer and fill the pie shell. Refrigerate > and add cool whip to each piece if desired when serving it. > >I've also been known to put chocolate chips or peanuts on top if > desired. I'm taking it to a potluck tomorrow at work. > > "Delight yourself in the Lord and he shall give you the desires of your > heart." > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] test
Yep, we're getting your msgs. I don't see mine, either. Shannon Wells On Jun 29, 2011, at 2:26 PM, Katie Chandler wrote: >Am I working? I am receiving but the ones I am posting I am not > seeing come out there. Katie > > > "Security is not the absence of danger. > It is the presence of the Lord." > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] anyone have any blueberry recipes?
Take that strawberry bread recipe and substitute blueberries. YUM! Shannon Wells On Jun 29, 2011, at 1:43 PM, Helen Whitehead wrote: > Hi, >> >> I'm looking for some blueberry recipes. >> I just bought 2 pints for $3. I have cake mixes here, and the usual baking >> basics, flour, baking soda, baking powder, butter or margarine, and even >> shortening, both white and brown sugars, I do have corn starch, corn syrup, >> honey, spices like cinnamon, nutmeg, ginger, cloves, some pudding, Jello, >> can't think of anything else right now. Any help of a variety of recipes >> would be much appreciated! Thanks in advance. >> >> Later. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Peanut butter pie
I make this pie quite often. It's so good, that once in a while, I just mix it up and put it in individual bowls instead of a pie shell. When it's set, my family and I have a yummy dessert waiting on us. lol Here's a tip, instead of pouring the mixture in the pie shell straight from your mixing bowl, use a ladle to scoop it from the bowl to the pie shell. This way, I have more control where it is going and can spread it out as I go. The first time I tried this, my husband actually said, "Honey, you made a pretty pie." Haha! Shannon Wells On Jun 29, 2011, at 6:30 AM, Kimberly Ruf wrote: > Peanut Butter Pie > > ___ > > ___ > > Ingredients > > 1 cup of peanut butter > > 8 ounces of cream cheese, softened > > 2/3 cup of sugar > > 2 Tbsp. vanilla > > 8 ounces of Cool Whip > > Pie shell Try an Oreo cookie shell > > Or a graham cracker pie shell. > > Preparation; > > Mix all ingredients together with mixer and fill the pie shell. Refrigerate > and add cool whip to each piece if desired when serving it. > >I've also been known to put chocolate chips or peanuts on top if desired. > I'm taking it to a potluck tomorrow at work. > > "Delight yourself in the Lord and he shall give you the desires of your > heart." > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] strawberry bread
Yum, I'm saving this one. Is the 20 oz of strawberries also 2 and a half cups of them? Shannon Wells On Jun 27, 2011, at 4:43 PM, Helen Whitehead wrote: > STRAWBERRY BREAD > > > 3 cFlour > 2 cSugar > 1 tBaking soda > 1 tCinnamon > 1 tSalt > 20 oz Strawberries, frozen > 1 cOil > 4Eggs > > Preheat oven to 350. Grease and flour 2 loaf pans. > Combine dry ingredients; mix well. Make a well in the > center of the mixture and pour all liquid ingredients > into it. Mix with spoon. Pour mixture into pans and > bake for 1 hour, until tester inserted in center comes > out clean. Can be frozen. Slice thinly before > completely thawed. > > - Original Message - From: "Drew Hunthausen" > To: > Sent: Monday, June 27, 2011 2:37 PM > Subject: [CnD] strawberry bread > > >> Does anyone have a good recipie for strawberry bread? I used to get it from >> a nearby restaurant, but it closed. Thanks so much >> >> >> >> Drew Hunthausen 714 296-7111 >> >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] In Reply To: A Quick Intro
Lora, that's interesting. I love fried egg sandwiches, but didn't know how to fix the egg. About pancakes, well, the one time I tried, I folded 5 out of 7. haha! I ate the only 2 that turned out right. On Jun 27, 2011, at 11:35 AM, Lora Leggett wrote: > I have been blind since birth and have no problem using a frying pan. I just > melt a little bit of butter in it with the heat at about medium. Then I > crack the egg in a measuring cup. If you are making an egg sandwich or > muffin, mix the egg in the cup with a whisk for about one minute, to make > sure you mix it up well. If you want to keep the whole yolk crack it very > carefully into the cup and pour it very gently into the pan after it has > started heating up. > because you want your butter or whatever you are using to melt before you > pour the egg into the pan. > After I pour it I cover the pan. I use a small frying pan because I don't > have any of those egg rings and I would be afraid of missing anyway if I > tried to pour into the ring. So just use a small pan. > I leave the heat on somewhere between medium and high with the cover on for > about 2 minutes and listen for it to make sizzling sounds. When I think > enough time has gone by I turn off the heat and slide the pan off the jet and > over to the middle of the stove. I leave it covered another minute or two > and occasionally sprinkle some shredded Cheddar cheese onto the egg. > After it cools about 2 more minutes or the time it takes to go do something > when your husband wants something, you can come back and very carefully pick > up the egg and put it on your bread or muffin with a spatula. I have been > married 37 years and this did not come easy overnight. It was frustrating > and they looked awful at first but now George says they are perfect. I guess > better stove,m better pans, real butter instead of margarine. I have been > successful with margarine and also shortening when I was out of butter. > Shrotening you have to be a little more careful about sticking though. > But with a little practice it is pretty easy. Now I will be darned if I can > ever get the hang of pancakes. I am still looking for a success at that. > Lora > > - Original Message - From: "Sarah Mellor" > > To: "~Sarah~" ; > Sent: Monday, June 27, 2011 11:00 AM > Subject: [CnD] In Reply To: A Quick Intro > > >> Hi Sarah >> >> Welcome to the list. My name is Sarah as well and I also write what I call E >> novels so it must be to do with the name hahahaha. I'm sorry to hear what >> you went through with loosing your sight but admire you for still wanting to >> cook. I'm 31 and live alone in England and an totally blind and have been >> since birth. OH I didn't know yo could fry an egg in the microwave fried >> eggs are something I really miss but am scared of using a frying pan as I >> think a lot of blind people are. I know the method for cooking bacon between >> kitchen paper works very well its a tip I got from the list a while ago so >> this is a great place for finding out new ideas and new recipes. I'm sure >> you will enjoy it. >> >> Blessings. >> >> Sarah >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] welcome to new members
Hey, Pam! Nice to reconnect! Was wondering what ever happened to you. Email me privately at oldtimechrist...@gmail.com Shannon On Jun 26, 2011, at 5:18 PM, Sean Sievert wrote: > I'm hoping this goes to you privately. If not, then please forgive me to > all. > > Shannon, we were in class together at the Seeing Eye when you got George and > I received Reagan. > > Please let me know how you are and what's happened in your life. > > Glad to re-connect. > > take care, > > Pamela > > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Shannon Wells > Sent: Sunday, June 26, 2011 8:18 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] welcome to new members > > Hahaha, Nicole! When our cooking skills are better, we'll start a band. lol > After that, we'll write. > Shannon Wells > http://www.wildheartbook.com > On Jun 26, 2011, at 8:12 AM, Nicole Massey wrote: > >> I have a Bachelors of Music in voice and percussion, and play the >> trombone, tuba, trumpet, French horn, baritone horn/Euphonium, violin, >> flute, clarinet, (badly) sax, piano and organ, all kinds of drums and >> percussion, guitar, and autoharp. I also write, compose, record, engineer, > and produce. >> >> Though I'm here to better learn how to play the kitchen. >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Shannon >> Wells >> Sent: Sunday, June 26, 2011 7:04 AM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] welcome to new members >> >> Hi, Raquel. I, too, sing, but I play the piano. >> Shannon Wells >> http://www.wildheartbook.com >> On Jun 25, 2011, at 10:56 PM, Raquel Vega wrote: >> >>> HI, Was just catching up, and saw we have some new members. I thought >>> to >> welcome you. My name is Raquel Vega along with loving to cook and >> collect recipes, I sing and play guitar. I hope you like it here. This >> is a nice bunch of folks. >>> y'all take care. >>> G. Raquel Vega Avon representative >>> www.youravon.com/graquelvega1 >>> e-mail: >>> diva_b...@pacbell.net >>> My group: >>> talkinavon-subscr...@yahoogroups.com >>> >>> >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] welcome to new members
Hahaha, Nicole! When our cooking skills are better, we'll start a band. lol After that, we'll write. Shannon Wells http://www.wildheartbook.com On Jun 26, 2011, at 8:12 AM, Nicole Massey wrote: > I have a Bachelors of Music in voice and percussion, and play the trombone, > tuba, trumpet, French horn, baritone horn/Euphonium, violin, flute, > clarinet, (badly) sax, piano and organ, all kinds of drums and percussion, > guitar, and autoharp. I also write, compose, record, engineer, and produce. > > Though I'm here to better learn how to play the kitchen. > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Shannon Wells > Sent: Sunday, June 26, 2011 7:04 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] welcome to new members > > Hi, Raquel. I, too, sing, but I play the piano. > Shannon Wells > http://www.wildheartbook.com > On Jun 25, 2011, at 10:56 PM, Raquel Vega wrote: > >> HI, Was just catching up, and saw we have some new members. I thought to > welcome you. My name is Raquel Vega along with loving to cook and collect > recipes, I sing and play guitar. I hope you like it here. This is a nice > bunch of folks. >> y'all take care. >> G. Raquel Vega Avon representative >> www.youravon.com/graquelvega1 >> e-mail: >> diva_b...@pacbell.net >> My group: >> talkinavon-subscr...@yahoogroups.com >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] welcome to new members
Hi, Raquel. I, too, sing, but I play the piano. Shannon Wells http://www.wildheartbook.com On Jun 25, 2011, at 10:56 PM, Raquel Vega wrote: > HI, Was just catching up, and saw we have some new members. I thought to > welcome you. My name is Raquel Vega along with loving to cook and collect > recipes, I sing and play guitar. I hope you like it here. This is a nice > bunch of folks. > y’all take care. > G. Raquel Vega Avon representative > www.youravon.com/graquelvega1 > e-mail: > diva_b...@pacbell.net > My group: > talkinavon-subscr...@yahoogroups.com > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Introduction
I used to have a bigger kitchen, and while living in that house I did manage to get a food processor. I pull it out when I need to. I did manage to get a pair of gloves that have gripper things on them. They are great when I have a lot of real hot stuff to fool with, but they are hard to get on my hands, so when my food is baking at a 350, I just leave them in the drawer and use my old oven mitts. Once, though, I forgot which setting was what and accidentally had the oven on preheat. I opened it and put in my pan and accidentally touched that top burner. My oven is electric. Yeah, we almost had a fire and since then, I have never forgot my settings on the oven. lol I have a lot of adventures in the kitchen. :) On Jun 25, 2011, at 7:27 PM, Nicole Massey wrote: > Yeah, I'm pretty far below the poverty level myself, but I tend to find all > kinds of things through Freecycle that people will just give me because they > bought it or got it as a gift and never used it. > > I'm lucky that my kitchen has a lot of cabinets. > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Shannon Wells > Sent: Saturday, June 25, 2011 6:01 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Introduction > > Thanks for the warm welcome, Lisa and Helen, and anyone else who welcomed > and I forgot. lol Nicole, I won't even attempt to answer your questions. I'm > not one to use too many gadgets, mostly because 1 my kitchen is way too > small for them, and 2, I'm poor. lol The only one in the family who eats > shrimp is my 5 year old, and she prefers the breaded popcorn kind. > On Jun 25, 2011, at 6:20 PM, Lisa Filroy wrote: > >> yep, i would also like to welcome nicole and shannon. i am lisa and i > live in missouri. lots of good recipes and tips here. >> lisa filroy >> At 04:58 PM 6/25/2011, you wrote: >>> Hi Jan, nice to see you back here! And I'd also like to welcome Nicole > and Shannon. >>> I've been a member on this list forever! >>> Helen, From Canada >>> - Original Message - From: "jan brown" >>> To: >>> Sent: Saturday, June 25, 2011 1:00 PM >>> Subject: Re: [CnD] Introduction >>> >>> >>>> Hi everybody. I am Jan Brown and live in California. I was a member of > this list a couple of years ago and recently joined up again. I use the > stove and oven more than the crock pot but I have a slow cooker that comes > with a small, medium and large crock. They nest nicely. >>>> Jan >>>> >>>> -- >>>> Email services provided by the System Access Mobile Network. Visit > www.serotek.com to learn more about accessibility anywhere. >>>> >>>> ___ >>>> Cookinginthedark mailing list >>>> Cookinginthedark@acbradio.org >>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Introduction
Thanks for the warm welcome, Lisa and Helen, and anyone else who welcomed and I forgot. lol Nicole, I won't even attempt to answer your questions. I'm not one to use too many gadgets, mostly because 1 my kitchen is way too small for them, and 2, I'm poor. lol The only one in the family who eats shrimp is my 5 year old, and she prefers the breaded popcorn kind. On Jun 25, 2011, at 6:20 PM, Lisa Filroy wrote: > yep, i would also like to welcome nicole and shannon. i am lisa and i live > in missouri. lots of good recipes and tips here. > lisa filroy > At 04:58 PM 6/25/2011, you wrote: >> Hi Jan, nice to see you back here! And I'd also like to welcome Nicole and >> Shannon. >> I've been a member on this list forever! >> Helen, From Canada >> - Original Message - From: "jan brown" >> To: >> Sent: Saturday, June 25, 2011 1:00 PM >> Subject: Re: [CnD] Introduction >> >> >>> Hi everybody. I am Jan Brown and live in California. I was a member of this >>> list a couple of years ago and recently joined up again. I use the stove >>> and oven more than the crock pot but I have a slow cooker that comes with a >>> small, medium and large crock. They nest nicely. >>> Jan >>> >>> -- >>> Email services provided by the System Access Mobile Network. Visit >>> www.serotek.com to learn more about accessibility anywhere. >>> >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Introduction
Hi, Nicole. Nicole is actually my middle name, and we spell it the same way. I'm totally blind, as well. As for a pasta pot, well, we had one, once, but a handle broke off while my hubby was draining spaghetti. So, now we use it for the sterilizing pot. lol I bleached my little girls sippie cups in it, once, and it's never been the same. lol On Jun 24, 2011, at 9:05 PM, Nicole Massey wrote: > Since I'm new, I thought I'd introduce myself too. > > I'm Nicole Massey, most people call me Nyyki. I like to cook, and use things > like my crock pot, quesadilla cooker, pasta pots, and just about any other > tool that I need to cook. I work from both recipes and through > improvisation, though I tend not to follow recipes exactly because I like to > experiment. I tend to document my experiments, though, because that way I > know what worked and what didn't. > I'm completely blind and living alone, so I tend to make things that reheat > well and don't require sighted help. (Unfortunately my guide dog doesn't > like to read labels and such, so he's not much help in the kitchen unless I > drop something edible, which gets a frown from me) > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] dinner tonight
Thanks, Danny. I'm in WV, myself. On Jun 24, 2011, at 11:18 PM, Danny wells wrote: > > Hi Shannon, From one Wells to another, Welcome to the list! > > Danny > > Danny Wells > Atlanta, GA 30360 > > > At 08:07 PM 6/24/2011, you wrote: >> I'm not crazy about tomatoes, but that sounds good. Smile. Hi, all! I'm new >> to the list. Joined yesterday, in fact. My name is Shannon, and I love to >> bake. Not the best cook in the world, but I'm not too bad when it comes to >> bread and dessert. lol >> Shannon Wells >> On Jun 24, 2011, at 7:39 PM, Carla Jo wrote: >> >> > Since my husband Scott had to have eye surgery, we aren't grilling this >> > summer. It's not that I can't, I just don't like it, not at all and he >> > just can't. So, making changes, I am fixing deconstructed steak kabobs >> > tonight. 1 large ribeye steak cut into chunks and marinated in my >> > favorite steak marinade >> > 1 large bell pepper cut into big chunks >> > about 1 cup of the little grape or cherub tomatoes >> > 1 6 ounce package whole fresh mushrooms >> > 4 fat cloves of garlic >> > 1 onion, cut into chunks >> > I cut up everything and layered it like this in a 9 by 13 inch baking dish >> > steak, half of the garlic, peeled and cut into fat slices, then the >> > pepper, tomatoes, the onion mushrooms with the rest of the garlic. I did >> > sprinkle some dried parsley and some dried basil in among the layers of >> > veggies, mixed up a bit more marinade, a little olive oil, some aged >> > wishtershire sauce and a dash of soy and a dash of hot sauce, poured that >> > on top, covered it with foil and popped into a oven set at about 350. >> > I'll go and take the foil off after about a half an hour and let >> > everything brown up a bit. So, we'll see how it works. >> > happy weekend everybody! >> > Carla jo >> > ___ >> > Cookinginthedark mailing list >> > Cookinginthedark@acbradio.org >> > http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] dinner tonight
I'm not crazy about tomatoes, but that sounds good. Smile. Hi, all! I'm new to the list. Joined yesterday, in fact. My name is Shannon, and I love to bake. Not the best cook in the world, but I'm not too bad when it comes to bread and dessert. lol Shannon Wells On Jun 24, 2011, at 7:39 PM, Carla Jo wrote: > Since my husband Scott had to have eye surgery, we aren't grilling this > summer. It's not that I can't, I just don't like it, not at all and he just > can't. So, making changes, I am fixing deconstructed steak kabobs tonight. > 1 large ribeye steak cut into chunks and marinated in my favorite steak > marinade > 1 large bell pepper cut into big chunks > about 1 cup of the little grape or cherub tomatoes > 1 6 ounce package whole fresh mushrooms > 4 fat cloves of garlic > 1 onion, cut into chunks > I cut up everything and layered it like this in a 9 by 13 inch baking dish > steak, half of the garlic, peeled and cut into fat slices, then the pepper, > tomatoes, the onion mushrooms with the rest of the garlic. I did sprinkle > some dried parsley and some dried basil in among the layers of veggies, mixed > up a bit more marinade, a little olive oil, some aged wishtershire sauce and > a dash of soy and a dash of hot sauce, poured that on top, covered it with > foil and popped into a oven set at about 350. I'll go and take the foil off > after about a half an hour and let everything brown up a bit. So, we'll see > how it works. > happy weekend everybody! > Carla jo > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
