[CnD] Applesauce Recipe Request

[Sherri Crum via Cookinginthedark]

Hello everyone,

I would like to try making homemade applesauce. Though I've looked
through my recipes, I don't have one. Would rather not go searching on
the net just yet. So, any recipes would be very much appreciated.

Thanks for any help.

Sherri, email:  sssmile...@gmail.com
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Re: [CnD] How to fill a Container with hot water?

[Sherri Crum via Cookinginthedark]

I use a liquid level indicator.

In case you do not know, this is a two pronged device which you place
over the rim of the cup ... and when the liquid reaches the level
where the prongs are, it emits a sound.

There are vibrating ones etc. They are battery operated.

Ahhh, I will never burn my finger again--the previous method.



On 10/2/15, Parham Doustdar via Cookinginthedark
 wrote:
> Hi,
>
> What methods do people on this list use to know that a container is
> filled with hot water? This could be pouring hot coffee into a cup, or
> hot water into a pot/bowl.
>
> Thanks a lot!
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Re: [CnD] frying chicken and potatoes

[Sherri Crum via Cookinginthedark]

Hi Louise,

I can't say that I have seen your other messages on this subject. I'll
give it a try.

When I fry chicken, I usually poke a fork into a piece of chicken and
flip it over as best as I can with the fork--and a finger or two.

When I fry potatoes, I usually use a flipper/spatula and pick up a big
bunch of them at once and flip them over--that works fairly well for
me.

Perhaps you could use a flipper/spatula with the chicken as well--or even tongs.

Sherri

On 7/22/15, Louise Ervin via Cookinginthedark
cookinginthedark@acbradio.org wrote:
 This is my third submission of this question and I am wondering if anyone
 is
 getting it. I would like tips on frying chicken and potatoes as I have
 difficulty turning them.

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Re: [CnD] Bisquickquestion

[Sherri Crum via Cookinginthedark]

Hi,

To learn the necessary ingredients ... perhaps try:

http://www.directionsforme.org

This is a one-stop source for accessible packaging information.

Hope it helps.

Sherri



On 2/3/15, Jeri Milton via Cookinginthedark
cookinginthedark@acbradio.org wrote:
 Hi all.

 So, found Bisquick on sale so picked up 2 boxes. Now...what to do with it
 lol.
 After listening to an old Cooking in the Dark show Im inspired to try
 pancakes. I've never made them and my 9 year old son asked me why he only
 gets pancakes if we go out to eat. Hahahha or  frozen ones! Fine then, I
 shall try. Does anyone know the amounts for Bisquick pancakes? Or other
 recipes  on the box?

 Thanks,



 Sent from jeri's iPhone
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Re: [CnD] recipe request

[Sherri Crum via Cookinginthedark]

Here are two--almost the same--from my files.

Cherry Mallow Cake

4 c. miniature marshmallows
1 18.25-oz. pkg. yellow cake mix
1 21-oz. can cherry pie filling

Preheat oven to dg350. Spray a 13 x 9 x 2-inch baking pan with
vegetable cooking spray.
Place marshmallows evenly in bottom of pan.

Prepare cake mix according to package directions. Pour batter over
marshmallows. Spoon cherry filling evenly over cake batter.

Bake 45 to 50 minutes. The top of the cake will be bubbly and
marshmallows will be sticky on top of cake. Let cool in pan, then
cut into squares.


Cherry Chocolate Mallow Cake

1 10-oz. bag mini marshmallows
1 18.25-oz. pkg. chocolate cake mix
1 can cherry pie filling
1 small box cherry jello

Preheat oven to dg350. Line the bottom of a 13- by 9-inch baking pan
with mini marshmallows. Mix cake according to package directions and
pour mixture on top of marshmallows.

Mix together pie filling and jello powder. Pour mixture on top of cake
batter. Bake at dg350 for 35 minutes.






On 12/3/14, Colleen Chandler via Cookinginthedark
cookinginthedark@acbradio.org wrote:
 I heard somewhere about a cake recipe where you place marshmallows in the
 bottom
 of the pan, then pour cake batter over them and bake it. The marshmallows
 are
 supposed to rise to the top and create frosting.  Does anyone have a recipe
 like
 that?  Thanks.

 Colleen

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



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[CnD] Recipe Request Sweet Potato Pie

[Sherri Crum via Cookinginthedark]

Hello listers,

As I was talking to a friend today, she wondered if I had a recipe for
sweet potato pie. I do not, but perhaps someone out there has one they
would be willing to share.

Thanks for any help,

Sherri
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Re: [CnD] Chocolate Chip Cookie Recipes Wanted

[Sherri Crum via Cookinginthedark]

Several recipes from my files.

Separated by **

Award Winning Soft Chocolate Chip Cookies
Baker's Best Chocolate Chip Cookies
BEN  JERRY'S GIANT CHOCOLATE CHIP COOKIES
Brown Sugar Chocolate Chip Cookies
Chewy Chocolate Chip Oatmeal Cookies
Chocolate Chip Cookies
Double Tree Hotel Chocolate Chip Cookies
Quick Chocolate Chip Cookies

**

Award Winning Soft Chocolate Chip Cookies

4-1/2 c. all-purpose flour
2 tsp baking soda
2 c. butter, softened
1-1/2 c. packed brown sugar
1/2 c. sugar
2 3.4-oz. pkgs. instant vanilla pudding mix, or any other flavor
4 eggs
2 tsp vanilla
4 c. semisweet chocolate chips
2 c. chopped walnuts, optional

Preheat oven to dg350.

Sift together flour  baking soda, set aside.

In large bowl, cream together butter and sugars.

Beat in pudding mix until blended.

Stir in eggs  vanilla.

Blend in flour mixture.

Stir in chocolate chips  nuts.

Drop by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes, Edges should be golden brown.

**

Baker's Best Chocolate Chip Cookies

1-1/2 cups (3 sticks) butter, softened
1-1/2 cups brown sugar
3/4 cup granulated sugar
1 tablespoon vanilla extract
3 eggs
3-1/4 cups flour
1-1/2 teaspoon baking soda
3/4 teaspoon salt
2-1/2 cups semisweet chocolate chips

Mix all the ingredients, form the cookies with a teaspoon and
bake on an ungreased cookie sheet at 375 degrees for 10 to 12
minutes or until lightly browned.  Enjoy these delicious cookies!

**

BEN  JERRY'S GIANT CHOCOLATE CHIP COOKIES

1/2 c. Butter, room temperature (1 stick)
1/4 c. Granulated sugar
1/3 c. Brown sugar
1 egg
1/2 tsp  Vanilla
1 c. plus 2 tsp all purpose flour
1/2 tsp Salt
1/2 tsp Baking soda
1 c. Semisweet chocolate chips
1/2 c. Coarsely chopped walnuts

Preheat oven to 350F.

Beat butter and sugars in large mixing bowl until light
and fluffy. Add egg and vanilla; mix well.

Mix flour, salt, and baking soda in another bowl. Add dry ingredients
to batter and mix until well blended. Stir in chocolate chips and
walnuts.

Drop dough by small scoops 2 to 3 inches apart on an ungreased
cookie sheet.  Flatten each scoop with the back of a spoon to about 3
inches in diameter.

Bake until centers are still slightly soft to the touch, 11 to
14 minutes. Cool on cookie sheet for 5 minutes, then transfer
to racks to cool completely.

Makes 12 to 15 cookies

**

Brown Sugar Chocolate Chip Cookies

1 c. butter, softened
1 1/2 c. firmly packed brown sugar
1/2 c. granulated sugar
2 large eggs
2 1/2 tsp vanilla extract
2 1/2 c. all-purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 c. semisweet chocolate chips

Preheat oven to 375F. In a large mixing bowl, cream together
butter, brown sugar, sugar, eggs and vanilla.

In another bowl, sift together flour, baking powder, baking soda and
salt. Stir into butter mixture to blend. Add chocolate chips.

Place 1-inch diameter balls of dough about 2 inches apart on an
ungreased baking sheet. Bake for 9 minutes or until edges are light
brown. Do not over bake. Cool on a wire rack. Makes 36 cookies.

**

Chewy Chocolate Chip Oatmeal Cookies

Serves:  = 42 (

1 c. butter, softened
1 c. packed light brown sugar
1/2 c. sugar
2 eggs
2 tsp vanilla
1 1/4 c. all-purpose flour
1/2 tsp baking soda
1 tsp salt
3 c. quick-cooking oats
1 c. chopped walnuts
1 c. semisweet chocolate chips

Preheat oven to dg325.

In large bowl, cream together butter and sugars until smooth. Beat in
eggs one at a time, then stir in vanilla. Combine flour, baking soda,
and salt; stir into  creamed mixture until just blended. Mix in oats,
walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased
baking sheets.
Bake for 12 minutes. Allow cookies to cool on baking sheet for 5
minutes before transferring to a wire rack to cool completely.

**

Chocolate Chip Cookies

1/2 cup butter
1/2 cup butter flavored   shortening
1 cup brown sugar
1/2 cup sugar
2 eggs
1 Tbsp. vanilla
2-1/4 cups flour
1 tsp. baking soda
2 cups semisweet chocolate   chips
1 cup chopped walnuts, if   desired

In large bowl, combine shortening and butter and beat until
fluffy. Add sugars and beat until well blended. Add eggs and vanilla and mix
well. Stir in flour and baking soda until a dough forms. Add chocolate chips
and nuts.
Chill dough, covered, for 1 hour in refrigerator.
Preheat oven to 350 degrees F. When ready to bake, drop dough by tablespoons
onto ungreased cookie sheets. Bake at 350 degrees F for 8-11 minutes until
light golden brown and set. Let stand on cookie sheet for 2-3 minutes, then
remove to wire rack to cool. Makes 48 cookies

**

Double Tree Hotel Chocolate Chip Cookies

2 cups flour
1/2 tsp. baking soda
1/4 tsp salt
1 cup oats (uncooked)
3/4 cup sugar
3/4 cup Dark Brown sugar
1 cup butter, softened
2 large eggs
2 tsp. vanilla
1 tsp. lemon juice
12 oz. chocolate chips
1 1/2 cup walnuts

Preheat oven to 375 degrees.
Lightly grease cookie sheets.
Place the butter in a large bowl and cream lightly with an electric mixer.
Add the sugars and beat 

Re: [CnD] question about broccoli and cauliflower

[Sherri Crum via Cookinginthedark]

Hello,

Helen, in addition to smell, the things I watch for with broccoli and
cauliflower are sliminess, limpness and if the little tiny
flowers/whatevers are falling off the ends. Another thing is how
firmly the outer leaves (only of the cauliflower) are attached--if
they can be plucked off very easily, I would be concerned.

If you have noticed none of these, I would say that if the cauliflower
is still crunchy then it is still good.

Hope this helps,

Sherri

To the other person who was curious about carrots and
celery--sliminess holds true here too, and if the celery is really
limp, I usually throw it out.

You know the saying, when in doubt, throw it out.

Sherri



On 8/11/14, Helen Whitehead via Cookinginthedark
cookinginthedark@acbradio.org wrote:
 Hi everyone!

 I have a question regarding broccoli and cauliflower. I've been told that
 they can both turn color, if kept too long in the fridge. How would a blind

 person know, when that happens? I've had cauliflower in the fridge since
 last Tuesday, and I've cut all the floweret's off. To me, it smells ok, I
 did eat one piece and it was still crunchy. I'm hoping it's still good to
 eat. I was thinking of making soup with it. My husband doesn't like either
 vegetable. So how do you know, when it's gone bad? Thanks for all your
 advice.

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[CnD] Crock Pot Recommendations

[Sherri Crum via Cookinginthedark]

Hello,

I have an old crock pot (which I am afraid to use because it is so old).

I would be interested in getting a new one. Any recommendations would
be very much appreciated.

So as not to clutter the list, please feel free to respond off-list.

Thanks,

Sherri sssmile...@gmail.com
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[CnD] Suitcase Cleaning

[Sherri Crum via Cookinginthedark]

 Hello,

Susan's inquiry about cleaning scored concrete made me remember that I
would like to know how to clean the outside of a suitcase. It is not
leather--some other heavy cloth fiber.

Any ideas would be very much appreciated.

Thanks, and have a nice weekend.

Sherri
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Re: [CnD] Does anyone have brownie recipes?

[Sherri Crum]

Lots below. Recipes separated by **

Not all have been tried. Recipes have not necessarily been reviewed or
edited either.

**

Aunt Essies Hershey Syrup Brownies
1/2 cup (1 stick) butter
1 cup sugar
4 eggs
1 Tbs. vanilla
16 oz. can Hershey syrup
1-1/3 cups flour
1/4 tsp. baking powder
1 cup chopped walnuts and/or chocolate chips (optional)

Preheat oven to 350. Cream together the butter, sugar, eggs and
vanilla. Add the Hershey syrup to the butter mixture and mix together
thoroughly. Add the flour, baking powder and walnuts and/or chocolate
chips to the chocolate mixture and mix for 2 minutes. Grease a 9x13
pan. Pour the batter into the prepared pan. Bake 30-35 minutes or
until an inserted knife or toothpick comes out clean. While the
brownies are in the oven, prepare the frosting.

Aunt Essies Frosting
2 Tbs. butter
3 Tbs. milk
3/4 cup sugar
1/4 cup chocolate chips

In a saucepan, boil the butter, milk and sugar for 30 seconds or so.
While the mixture is boiling, remove from heat and mix in the
chocolate chips. Pour the frosting onto the brownies.


**

Baking Pan Brownies
3/4 c. sugar
3/4 c. flour
1/2 c. chopped walnuts
1/4 c. cocoa
1 tsp baking powder
1/4 tsp salt
1/2 c. water
1/4 c. vegetable oil
1 tsp vanilla
Preheat oven to 350º. Generously grease a 9 inch square pan.
In greased pan, with fork, stir together sugar, flour, walnuts, cocoa,
baking powder, and salt until well blended. Add water, oil and
vanilla, stir with fork until combined. Bake 22 to 25 minutes, or
until a toothpick inserted in center comes out
clean. Remove pan to rack, cut into 16 squares, cool completely.
Brownies have a tendency to stick, so store in pan, tightly wrapped
and serve directly from pan.

**

BEST EVER PECAN BROWNIES
4 eggs
2 c. sugar
1 c. melted butter
1 c. flour
1/2 c. cocoa
1 tsp vanilla
1/2 c. chopped pecans
Beat eggs, sugar and butter. Add flour, cocoa, vanilla and pecans;
mix. Bake at dg350 in greased 9x13 inch pan for 35 minutes.

**

Bisquick Fudge Brownies

2 cups chocolate chips
1/4 cup margarine
2 cups Bisquick
1 can sweetened condensed milk
1 egg, beaten
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease well a 13 x 9-inch pan.

In large saucepan, over low heat, melt 1 cup chips with margarine; remove
from heat. Add Bisquick, sweetened condensed milk, egg and vanilla extract.
Stir in remaining chips. Turn into prepared pan. Bake 20 to 25 minutes or
until brownies begin to pull away from sides of pan. Cool.

Garnish as desired. Cut into bars.

**

Brownie Mallow Bars

1 pkg. Fudge brownie mix (9x13 size)
1 pkg. Miniature marshmallows
1 12-oz. pkg. semisweet chocolate chips
1 c. peanut butter
1 T. Butter
1 1/2 c. crisp rice cereal

Prepare brownie batter according to package directions for fudge like
Brownies. Pour into a greased 9x13 pan. Bake at dg350 28-30
Minutes. Top with marshmallows; bake 3 minutes longer (marshmallows
Will not be completely melted) Cool on wire rack.
In saucepan, combine chocolate chips, peanut butter and butter.
Cook and stir over low heat until smooth. Remove from heat; stir in
cereal. Spread over brownies. Refrigerate 1-2 Hours or until firm
before cutting.
Makes: 2 1/2 dozen bars

**

Brown Sugar Brownies
1/2 cup butter or margarine
5 squares unsweetened chocolate, melted
1 cup brown sugar
3/4 cup granulated sugar
3 eggs
1 teaspoon vanilla
1-1/4 cups flour
1/4 teaspoon salt
1 tablespoon oil
1/2 to 1 cup chopped nuts.
Combine all ingredients, putting in oil just before you add the nuts.
Bake in a greased 9x13-inch pan at 350 degrees, for 25 minutes.

**

Buckeye Brownies

19-1/2 oz. pkg. brownie mix
2 c. powdered sugar
1/2 c. plus 6 tablespoons butter, softened and divided
8-oz. jar creamy peanut butter (yes 1 cup or 8 oz not 18 oz)
6-oz. pkg. semi-sweet chocolate chips

Prepare and bake brownie mix in a greased 13x9 baking pan according
to package directions. Let cool. Mix powdered sugar, 1/2 cup butter
and peanut butter. Mix well and spread over cooled brownies. Chill for
one hour. Melt together chocolate chips and remaining butter in a
saucepan over low heat, stirring occasionally. Spread over brownies.
Let cool; cut into squares. Makes 2 to 3 dozen.

**

Candy Bar Brownies
Makes 2  1/2 dozen
4 large eggs, lightly beaten
2 c. sugar
3/4 c. butter or margarine, melted
2 tsp vanilla extract
1 1/2 c. all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/3 c. cocoa
4 (2.07-oz.) Snickers bars, coarsely chopped
3 (1.55-oz.) Hershey's bars, finely chopped

Combine first four ingredients in large bowl. Combine flour and next
three ingredients; stir into sugar mixture . Fold in chopped Snickers
bars.
Spoon batter into a greased and flour 13-x 9-x 2 inch pan; sprinkle
with chopped Hershey's bars. Bake at 350 deegrees for 30 to 35
minutes. Cool on wire
rack, then cut into squares.

**

Caramel-Coconut-Pecan Brownies
4 1-oz. unsweetened chocolate baking squares
1 c. butter, softened
2 c. sugar
4 large eggs
1 c. flour
1 tsp vanilla
1 c. semisweet chocolate morsels
2 c. 

Re: [CnD] Cake Mix Question

[Sherri Crum]

Hi Jennifer, and all listers,

Well, I did end up throwing the cake mix out--and while I was at it, a
few more which were in the pantry. When I went to the grocery store
yesterday, I asked the person who was helping me shop about the dates
on cake mixes. One which I just bought (and will ultimately use today
or tomorrow) said best used by November 2014. There were some on the
shelf, just as you said, Jennifer, with a use by date of March 2015.

I used to never think about these things, cake mixes ... until all the
talk a few years ago about using Bisquick within the time specified.

So my lesson learned is always to keep marking the cake mixes--though
with a use by date instead of the purchase date.

Thanks to everyone for all your thoughts.

Sherri



On 4/11/14, Jennifer Chambers jennile...@gmail.com wrote:
 Sherry, usually cake mixes have a use-by date that is about a year
 from when you purchase it.  If you know the brand of cake mix, see if
 you can get a toll-free number for the company, or an e-mail address,
 and contact them and ask how long their cake mixes last.

 I'm a bit of a stickler for use-by dates; however, my eldest sister
 routinely ignores them, and I can tell you she would not hesitate to
 use that mix.

 Jennifer

 On 4/10/14, Will Henderson will.henderson...@gmail.com wrote:
 Well...Unless they're gummy worms.  :-)

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Teresa Mullen
 Sent: Thursday, April 10, 2014 12:09 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] Cake Mix Question

 I would toss it, I believe it grows little worms and stuff and it I don't
 think I'd want to eat cake with stuff like that correct me if I'm wrong
 but
 I remember that has happened to my mom before when she open a box of cake
 mix that old



 Teresa MullenSent from my iPhone

 On Apr 10, 2014, at 10:08 AM, Sherri Crum sssmile...@gmail.com wrote:

 Hi Folks,

 I'm hoping someone here can help me.

 I have a vanilla cake mix that was purchased in Sept. 2012. Should I
 take a chance and use it, or should I toss it?

 Anyone ever baked a cake mix that was of this age?
 Thanks for any feedback.


 Sherri
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[CnD] Cake Mix Question

[Sherri Crum]

Hi Folks,

I'm hoping someone here can help me.

I have a vanilla cake mix that was purchased in Sept. 2012. Should I
take a chance and use it, or should I toss it?

Anyone ever baked a cake mix that was of this age?
Thanks for any feedback.


Sherri
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[CnD] Several Recipes from Assorted Clippings

[Sherri Crum]

Hello listers,

Below, please find some assorted recipes which have been taken from
newspaper/magazine clippings which my sister gave me.

I have not tried any of them. Just copied what I wanted yesterday.

If you have any questions regarding cooking methods ... please feel free to ask.

Happy cooking,

Sherri

**

Lemon Pineapple Dessert

1 20-oz. can crushed pineapple, drained
1 15-oz. can lemon pie filling
1 14-oz. can sweetened condensed milk
1 8-oz. carton frozen whipped topping, thawed
Lemon slices, optional

In bowl combine pineapple, pie filling and condensed milk. Fold in
whipped topping. Spoon into bowls. Garnish with lemon if desired.

Yield 12-14 servings.

**

Cabbage Sausage Stew

1 lb. fully cooked kielbasa or polish sausage cut into 3/4-inch pieces
6 medium red potatoes, cut into 3/4-inch chunks
1 small head cabbage, cubed
1 medium onion, cut into 8 wedges
1 tsp dried oregano
1 tsp brown sugar, optional
1 tsp salt, optional
1/8 tsp pepper
1 14.5-oz. can stewed tomatoes, undrained

In skillet, cook sausage until lightly browned. Add potatoes, cabbage
and onion. Sprinkle with oregano, brown sugar and salt (if desired)
and pepper. Pour tomatoes over all. Bring to a boil. Reduce heat,
cover and simmer for 30-35 minutes, or until potatoes and cabbage are
tender. Serve in bowls.

Yield 8 servings.

**

Cabbage Sausage Supper

2 lb. fully cooked smoked sausage, halved and cut into 3/4-inch slices
1 large onion, cut into eighths
1 medium head cabbage, chopped
1/2 c. water
1 lb. carrots, cut into 1/2-inch slices
5 medium potatoes, peeled and cut into 3/4-inch cubes

In Dutch oven or soup kettle, cook sausage and onions over medium heat
until sausage is lightly browned and onion is tender; drain. Add
cabbage and water. Cover and cook on low for 10 minutes. Stir in
carrots and potatoes. Cover and cook for 25-30 minutes, or until
vegetables are tender.

Yield 12 servings.

**

Vegetable Fritata Squares

1 c. broccoli florets
1 onion, finely chopped
1 c. mushrooms finely diced
1 medium zucchini, cut into small dice
1 medium red pepper, seeded and cut into small dice
1 10-oz. pkg. frozen chopped spinach, defrosted and squeezed dry
1 c. frozen peas
1 c. frozen corn
6 or 7 eggs, (or egg substitute equivalent)
1/2 c. fat-free sour cream
3 tbsp snipped fresh chives
1 c. fat-free cheddar
Salt and pepper to taste

Cook broccoli in boiling water for three minutes; drain. Rinse in cold
water; drain again and set aside.

Preheat oven to dg350. Line a 13- 9-inch baking pan with aluminum
foil, leaving a 2-inch overhang on the short sides. Spray with cooking
spray.

In bowl, mix mushrooms, onions, zucchini and peppers. Spray with
cooking spray. Add 1 teaspoon salt and a pinch of pepper to the
vegetables. Saute in skillet 7-10 minutes. Add spinach, peas, corn,
and cooked broccoli. Saute another 3-5 minutes. Season to taste with
salt and pepper.

In separate bowl, whisk eggs (or egg substitute(, sour cream, chives,
and cheese. Stir in sauted vegetables. Pour into prepared pan and bake
30-40 minutes or until toothpick comes out clean. Let rest for 20
minutes. Pull out by foil handles, cut into squares, and serve warm or
at room temperature.

**

Citrus Golden Ring Cake

Cake:
1 c. butter, room temperature (2 sticks)
1-3/4 c. granulated sugar
3 eggs, room temperature
3 c. all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 c. buttermilk
1/2 c. fresh orange juice
2 tbsp fresh lemon juice
1 tbsp finely grated orange rind
2 tbsp finely grated lemon rind

Preheat oven to dg325. Coat 10-inch tube, or 12-cup Bundt pan with
cooking spray; dust with flour.

Beat butter with mixer on high speed until light and fluffy. Gradually
add sugar, beating until well combined. Beat in eggs, one at a time.

In medium bowl, sift 3 cups flour, baking soda and salt.

Combine buttermilk, orange juice and lemon juice.

Add flour mixture and buttermilk mixture alternately to butter
mixture, beginning and ending with flour mixture. Beat on low speed.
Stir in orange rind and lemon rind.

Pour batter into prepared pan. Bake 60-70 minutes, until toothpick
inserted in center comes out clean.

Let cake cool in pan on wire rack ten minutes. Turn out onto serving
plate. Pour 1/3 of icing over cake while still warm. Let cool
completely and spread with remaining icing. Garnish with orange rind,
if using.

Butter Citrus Icing

1/4 c. (1/2 stick) butter, room temperature
2 c. sifted powdered sugar
2 tsp finely grated orange rind (plus more for garnish if using)
1 tbsp finely grated lemon rind
1 tbsp fresh orange juice
3 tbsp fresh lemon juice

Icing: Combine butter and powdered sugar, beating with mixer until
smooth. Add citrus rind and juice. Beat well.

Yield 16 servings.
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Re: [CnD] summer camps

[Sherri Crum]

Perhaps this will help. This is all the informaiton I got.

Camp Siloam 2014
The Gospel Association for the Blind 2014 camping session dates have
been announced.
The dates for the 2014 Bible camping Session for blind adults, which
will be held at the Golden Cross Ranch in New Caney, Texas, will be
Sat., May 17 thru Sat., May 24.
New Caney is just 20 Min. from Houston.
We will be celebrating our 11th year of Bible camp! Some of the
activities planned for the week are two hayrides, swimming, horseback
riding, zip line, a shopping trip, Gospel films, a night event
featuring home made ice cream and much much more!The cost for the week
is $260, which includes all meals, sleeping accommodations and
activities. First-time campers pay only a $25 non refundable
registration fee. The remainder of their camping fee is paid by the
Gospel Association for the Blind. Financial help with transportation
is also available.
To be put on an update list for the May Bible camp just e-mail:
geog...@sbcglobal.net Please put ?Camping Session? in the subject line
of your e-mail. We will then keep you updated with camp information as
it becomes available. This year our cut off date for camp has been
changed to April 1, 2014, so if you are interested, you should act
quickly. You may also wish to visit our website at:
www.circleministries.com

On 2/11/14, Louise Ervin lervin1...@att.net wrote:
 I am located in Texas and know of a camp in new cainey but haven't seen it
 advertised. It usually comes out in the Ziegler but unfortunately this
 magazine has been discontinued. Thanks so much for the reply.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of ncboot...@gmail.com
 Sent: Sunday, February 09, 2014 10:38 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] summer camps

 Where are you located?

 -Original Message-
 From: Louise Ervin
 Sent: Sunday, February 09, 2014 9:38 PM
 To: Post
 Subject: [CnD] summer camps

 Has anyone seen or does anyone know where I might find announcements
 regarding summer camp?

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Re: [CnD] using spring form pans

[Sherri Crum]

Hi Shannon,

Well, you sent me to my kitchen cupboard for this one.

I bought my springform pans in a set of three different sizes many,
many years ago.

So, with them, what you do is pull the latch from one side, to a
straight out position and the latch seems to catch there. If you
continue pulling/pushing the latch more, so that it goes all the way
back and stops flush with the pan (the opposite way in which it was
originally) the pan will sort of separate and you can pull the ring
part up and away from the base without disturbing any contents which
would have been baked. If the latch catches and won't budge, don't
force it--I'm not trying to tell you to break your pan--this is simply
how mine work.

I know also that folks talk about leakage and not wanting to use
springform pans because of that, one way to get around this is to wrap
the entire outside of the pan in heavy-duty foil before using them for
baking. I haven't use mine in a while, but don't remember having any
leaking problems.

Hope this helps. Don't hesitate to ask any  additional questions if my
explanation isn't clear enough.

Good luck and happy baking,

Sherri
On 2/5/14, Shannon Hannah shannonhanna...@gmail.com wrote:
 I just purchased 2 small spring form pans for the first time. They are very
 small and were in plastic, you know the kind where you have to literally cut
 them out of the package. Since I didn't actually get to feel them until I
 got home I noticed that when the spring is released in order to get the base
 out I have to push the bottom of it up to get my baking out. I thought with
 a spring form pan when you release the spring to loosen it all you have to
 do is pick it up and your cheese cake or whatever is untouched and still on
 the base of the pan. I know this sounds confusing and believe me I am. The
 pans were quite expensive and have to admit I bought them because they were
 so cute and I don't even know yet what I will use them for. Can someone tell
 me how a spring form pan works. It is hard to believe as an avid baker for
 many years I don't know this but I am sure there are some experts on using
 spring form pans. Thanks so much for any information given.
 Shannon
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[CnD] Requesting Recipes using Cinnamon Chips

[Sherri Crum]

Hi Folks,

Happy New Year!

In making Fudgy Saucepan Brownies, (recipe below) I accidentally
opened a package of cinnamon chips I had in the pantry. Anyone out
there have any recipes using cinnamon chips?

Thanks for any help.

Sherri

**

Fudgy Saucepan Brownies

12-oz. pkg. semisweet chocolate chips (2 cups)
1/2 c. butter or margarine
1 c. sugar
1 1/4 c. all-purpose flour
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt
3 eggs, beaten
1 c. chopped nuts, if desired

Heat oven to 350º. Heat chocolate chips and butter in 3-quart saucepan
over low heat, stirring frequently, until smooth; remove from heat.
Stir in remaining ingredients except nuts. Stir in nuts.

Spread batter in ungreased rectangular pan, 13 × 9 × 2 inches. Bake 25
to 30 minutes or until center is set. Cool completely. Cut into 8 rows
by 4 rows.
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[CnD] Two Recipe Requests

[Sherri Crum]

Hello,

I'm wondering if anyone has any recipes for Shepherd's Pie?

I tasted it yesterday--for the first time--I think, and it was
wonderful. Any help would be very much appreciated.

I ask here before doing my own internet searches because I know some
of you are great cooks and may have a much-loved recipe to share.

Thanks for any help,

Sherri
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Re: [CnD] Recipe: No-Bake Pumpkin Pie

[Sherri Crum]

Hi,

Thanks for this recipe, it sounds good.

I'm wondering which size can pumpkin is called for. I'm thinking it is
a 16-oz. can. Any thoughts from others?

Sherri



On 12/11/13, ajackson...@att.net ajackson...@att.net wrote:
 Hi,

 Here is the recipe I have for pumpkin pie using instant pudding.  I've never
 made it, but have tasted it.  Hope this is the one you wanted.
 Blessings,
 Alice

 No Bake Pumpkin Pie

 1 cup milk

 2 small boxes vanilla instant pudding

 1 can pumpkin

 1 teaspoon pumpkin pie spice

 Pour milk in bowl; add pudding mix, whisk until thickened.

 Stir in canned pumpkin and pumpkin spice mix.

 Pour into a graham cracker crust and chill for at least 2 hours.
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[CnD] Scone Recipe Request

[Sherri Crum]

Hello,

I'm wondering if anyone has a recipe for homemade scones?

I know I can look on the internet, and I do plan to do that, however,
I thought I would ask of the folks on this list first.

Thanks for any help with this request.

Sherri
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Re: [CnD] Recipe Request for Homemade Brownies

[Sherri Crum]

Hi Jerry,

Below are two from my files.

And here's a tip:

**

TIP: To substitute unsweetened cocoa for
unsweetened baking chocolate, use 3 tablespoons unsweetened cocoa
plus 1 tablespoon butter for each ounce of unsweetened baking
chocolate.

**

Baking Pan Brownies
Best Ever Pecan Brownies

**

Baking Pan Brownies

3/4 c. sugar
3/4 c. flour
1/2 c. chopped walnuts
1/4 c. cocoa
1 tsp baking powder
1/4 tsp salt
1/2 c. water
1/4 c. vegetable oil
1 tsp vanilla

Preheat oven to 350º. Generously grease a 9 inch square pan.
In greased pan, with fork, stir together sugar, flour, walnuts, cocoa,
baking powder, and salt until well blended. Add water, oil and
vanilla, stir with fork until combined. Bake 22 to 25 minutes, or
until a toothpick inserted in center comes out
clean. Remove pan to rack, cut into 16 squares, cool completely.
Brownies have a tendency to stick, so store in pan, tightly wrapped
and serve directly from pan.

**

*-BEST EVER PECAN BROWNIES

4 eggs
2 c. sugar
1 c. melted butter
1 c. flour
1/2 c. cocoa
1 tsp vanilla
1/2 c. chopped pecans

Beat eggs, sugar and butter. Add flour, cocoa, vanilla and pecans;
mix. Bake at dg350 in greased 9x13 inch pan for 35 minutes.






On 9/2/13, Jeri Milton jerimil...@gmail.com wrote:
 Hi everyone. I'm searching for a good from scratch homemade fudge brownie
 recipe using cocoa powder instead of the baking chocolate squares. I've been
 searching on All Recipes site but it's not too iPhone friendly apparently.
 Well, at least not for mine, LOL. Does anyone have one? Brownies just sound
 really good today.

 Thanks, Jeri


 Sent from jeri's iPhone
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[CnD] Orange Balls (no bake)

[Sherri Crum]

Orange Balls

12-oz. vanilla wafer cookies, crushed
1 c. confectioners' sugar
1/4 c. butter, room temperature
1/2 c. orange juice concentrate, thawed
1/2 tsp vanilla extract
1 c. chopped pecans
sifted confectioners' sugar or coconut for coating

Combine cookie crumbs and 1 cup confectioners' sugar; blend in butter.
Stir in orange juice concentrate; add vanilla and nuts. Shape mixture
into balls about the size of walnuts; shake in food storage bag with
sifted confectioners' sugar or coconut. Arrange orange balls in single
layer on waxed paper-lined cookie sheet; store uncovered overnight in
refrigerator for best flavor. Makes about 3 dozen.
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Re: [CnD] no bake cookies

[Sherri Crum]

I agree, the recipe posted is a really good one.

If the thought of dropping the cooked batter onto waxed paper is
intimidating, I saw a version of this recipe recently, where it is
spread onto a baking sheet or into a pan and then cut like bars after
it has set.

I'll look later to see if I have any other no bake cookie recipes.



On 8/29/13, Scott Shade fabian...@samobile.net wrote:
 I've never tried this before, and don't know if I can do it, but, does
 anyone happen to have a recipe for no bake cookies?  I'd love to see if I
 could make some.  Thanks much,
 Scott

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[CnD] Two More Poppy Seed Cakes

[Sherri Crum]

Includes:
Blueberry Poppy Seed Brunch Cake
GLAZED POPPY SEED BUNDT CAKE

**

Blueberry Poppy Seed Brunch Cake

Cake:
2/3 c. sugar
1/2 c. butter or margarine, softened
2 tsp grated lemon peel
1 egg
1-1/2 c. all-purpose flour
2 tbsp poppy seeds
1/2 tsp baking soda
1/4 tsp salt
1/2 c. dairy sour cream

Filling:
2 c. fresh or frozen blueberries, thawed, drained on paper towels
1/3 c. sugar
2 tsp all-purpose flour
1/4 tsp nutmeg

Glaze:
1/3 c. powdered sugar
1 to 2 tsp milk

Heat oven to dg350.  Grease bottom and sides of 9- or 10-inch springform pan.

In large bowl beat 2/3 cup sugar and butter until light and fluffy.
Add lemon peel and egg; beat 2 minutes at medium speed.

In medium bowl combine 1-1/2 cups flour, poppy seeds, baking soda and
salt.  Add to margarine mixture alternately with sour cream.  Spread
batter over bottom and 1-inch up sides of prepared pan, making sure
batter on sides is 1/4-inch thick.

In medium bowl combine all filling ingredients.  Spoon over batter in pan.

Bake 45 to 55 minutes or until crust is golden brown.  Cool slightly.
Remove sides of pan.

In small bowl combine powdered sugar and enough milk for desired
drizzling consistancy.  Drizzle over warm cake.  Serve warm or cool.

Yield 8 servings.

**

GLAZED POPPY SEED BUNDT CAKE

1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
4 eggs
1/2 c. vegetable oil
1 c. hot water
2 tbsp. poppy seeds
2 tsp. almond extract or amaretto

Mix cake mix, pudding mix, and vegetable oil. Beat 1 minute. Add eggs
one at a time. Beat. Add hot water and poppy seeds last. Pour into
greased bundt pan, ring mold or angel food tin. Bake at 350 degrees
for 45 minutes. Let stand 10 minutes, then turn onto plate and glaze.

GLAZE:
1 c. powdered sugar
1 tsp. vanilla
Add cream or milk to make thin glaze.
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[CnD] More on Folding in Ingredients

[Sherri Crum]

The answers about folding in ingredients have been on target. Gently
combining the ingredients.

However, the one distinction about folding in I learned, is that it is
a mixing not in a circular motion around the bowl, but rather a bottom
to top gentle stirring. So you gently push a spoon under the
bottommost food and scoop it up, and over, the topmost food. I then
turn the bowl about a quarter of the way around and do it again. And
again. And again until I think things have been incorporated.

The whole notion of folding in is not to squash or moosh the tender
food but to keep it, as much as possible in its original form--such as
green beans--or in the case of the recipe I provided, fruit.

I hope this clarifies a bit. If not, please ask questions and I will
continue to give explanations and answers.

Sherri
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[CnD] Throw Together Fruit Salad

[Sherri Crum]

Hi folks,

With the summer months upon us I thought it would be nice to share a
recipe I made yesterday.

This is for those impromptu parties/picnics. You can keep ingredients
on hand to throw together at the last minute.

**

Fruit Salad

1 20-oz. can pineapple chunks or tidbits, drained and juice reserved
1 15-oz. can fruit cocktail, drained and juice reserved
1 can mandarin oranges, drained (do not reserve this juice)
1 can diced peaches or pears, or one additional can of fruit cocktail,
drained (do not reserve this juice
1 3.4-oz. pkg. instant vanilla pudding and pie filling
1 8- or 9-oz. carton frozen whipped topping

Combine drained fruit in bowl.

In separate bowl combine dry pudding and reserved juice from fruit.
Stir well being sure that all dry pudding is absorbed. Fold in whipped
topping.

Pour pudding mixture over fruit. Gently stir to combine.

Note: There are several versions of this recipe floating around. I
took one and modified it. Actually I only used three cans of fruit but
found that there was too much pudding mixture. So I modified it again
for you.

For variations, coconut, marshmallows or nuts could be added. And I
saw other recipes with frozen orange juice and cream cheese. The
possibilities are endless.

I was very happy with the way mine turned out.
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[CnD] Cheese Goulash

[Sherri Crum]

Cheese Goulash

1 lb. ground beef
1 large onion, cut in 1 inch pieces
2 large green bell peppers, seeded and cut into 1-inch pieces
1 16-oz. pkg. elbow macaroni
1 small brick (or 1/2 large) Velveeta cheese
1/2-1 c. skim or whole milk
salt and pepper to taste

In large cooker pot, boil macaroni as directed on package.

In large skillet, sauté meat, onions, and bell peppers. Cut Velveeta
cheese into 1/2 inch slices and set aside.

Drain cooked macaroni and put back into cooking pot, add drained meat,
onions, peppers and cheese to the cooked macaroni.

Over very low heat add the milk and stir constantly as not to allow
the mixture to stick to the pan, until the cheese melts. If the
mixture gets too thick, add more milk.

This recipe can be made as thick and cheesy or as thin as preferred.
it's easy to adjust .
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[CnD] Redoing Subject Lines Redone

[Sherri Crum]

Hi Jennifer,

I'm not sure how you are accessing gmail. I just log in to my gmail account.

I think I was successful in changing the subject line above.

I did this,

Hit R for reply

Arrowed down to the forms field of the subject line and deleted the
words which were there

Typed in my new subject line

and arrowed down to the body text which is where I am typing right now.

Haven't been following this thread so I don't know what you have
already been told.

If you need additional help, feel free to email me off list.

Hope this helps,

Sherri

On 5/13/13, Jennifer Chambers jennile...@gmail.com wrote:
 Kathy, thank you very much for trying to help, but these instructions
 don't seem to work in GMail.  I just tried them again.  I know Dale
 wants us to leave the group if we can't change subject lines, and I
 understand his reasoning, but I don't want to leave, as I've got some
 really good recipes from this group.  I just won't share mine, because
 I can't get the thing to work for me.  I've been working with
 computers since DOS days, but cannot change the darn subject line.
 Anyway, I appreciate your kindness, Kathy, very much.

 Jennifer

 On 5/8/13, Kathy Brandt katya20...@comcast.net wrote:

 Here's my shot at attempting instructions/smile:

 When I hit control-r to reply to this, I was put in the body of the
 message.

 Shift tab (the back tab) put me back in the subject line, where I did a
 control-a (which highlited/selected everything in the subject line), and
 hit

 delete, which deleted everything, at which point I could type in a new
 subject, and then hit the tab key once to get to the body of the message.

 Hope that helps.  ... I know how it is though with understanding this
 stuff.

 I couldn't, back in the day, get about how to copy and paste till it was
 explained in a way I understood.

   Kathy.


 - Original Message -
 From: Jennifer Chambers jennile...@gmail.com
 To: cookinginthedark@acbradio.org
 Sent: Wednesday, May 08, 2013 3:28 PM
 Subject: Re: [CnD] Need subject lines in messages please


I agree about the subject lines and the need for them, but I must
 confess that I can only reply to messages, because I do have trouble
 with subject lines.  If I create a new message, there's no problem,
 but when I try to send it to the group, I never get it in my inbox, so
 I don't know if it's gone through.  If I try to circumvent that issue
 by changing someone else's subject line, I am unable to get my cursor
 to go to the Subject Line field.  Countless times, people have given
 instructions, but I am hopeless, I suspect, for the instructions never
 work for me.  Thus, I don't send recipes to this group.  I only
 respond to messages if I think I have a relevant comment.

 Ah well, my poor, thimble-sized brain is overstuffed!

 Jennifer

 On 5/7/13, Kathy Brandt katya20...@comcast.net wrote:

 It's not difficult to do, and gives busy people an idea of what's in
 the
 message so that they'll know whether it's pertinent to open.  In my
 experience also, if there's a virus it can come in a message with no
 subject, so, anything that comes to me with no subject-line, I refuse
 to
 open as a matter of principle, no matter who it's from.

 There've been too many messages lately without them.
 Thank you.

   Kathy.
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[CnD] Several Carrot Bread Recipes

[Sherri Crum]

These recipes are separated by **'s

Carrot Bread
Carrot-Coconut Bread
Carrot and Raisin Quick Bread
CARROT SPICE LOAVES
Carrot Walnut Bread




CARROT BREAD

2 eggs
1 c. sugar
2/3 c. oil
1 1/2 c. flour
3/4 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 1/2 c. finely grated raw carrots
1 c. chopped walnuts
3/4 c. raisins

Preheat oven to 350F degrees.

Beat eggs and add sugar and oil. Sift together flour, soda, cinnamon,
nutmeg and salt, and add to egg mixture.

Beat well. Add carrots, nuts and raisins. Grease a 9x5 inch loaf pan
and pour in batter.

Bake one hour.
**

Carrot-Coconut Bread

3 eggs, beaten
1/2 c. vegetable oil
1 tsp vanilla
2 c. shredded carrots
2 c. grated coconut
1 c. raisins
1 c. chopped walnuts
2 c. flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Preheat oven to dg350. Combine eggs, oil, vanilla, carrots, coconut,
raisins and walnuts.

Sift together flour, baking powder, salt and cinnamon. Add to
carrot-coconut mixture. Pour batter into a greased 9- by 5-inch loaf
pan. Bake 1 hour. Freeze, or store foil-wrapped in the refrigerator.

**

Carrot and Raisin Quick Bread

1 3/4 c. all-purpose flour
1 tsp baking soda
3/4 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1 c. coarsely shredded carrot
2/3 c. packed brown sugar
1/2 c. golden raisins
1/2 c. fat-free milk
3 tbsp stick margarine or butter, melted
1 egg, lightly beaten
Cooking spray

Preheat oven to 350F.  Combine flour and next 5 ingredients in a large
bowl (flour through nutmeg). Combine carrot and next 5 ingredients
(carrot through egg) in a small bowl; add to flour mixture, stirring
just until flour mixture is moist.

Pour batter into an 8-inch loaf pan coated with cooking spray. Bake
for 1 hour and 5 minutes or until a wooden pick inserted in center
comes out clean. Cool in pan 10 minutes on a wire rack; remove from
pan. Cool completely on wire rack.

Yield:  12 servings CALORIES 174

**

CARROT SPICE LOAVES

Mix Together:
2 c. flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
¼ tsp allspice
1 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp grated or ground nutmeg

Mix Together:
¼ c. butter, room temperature
1 c. brown sugar
1 egg, beaten
1 c. buttermilk or yogurt
1 tbsp grated orange peel

Combine Mixtures Until Just Moist. Fold In:
1 c. grated carrots
1 c. chopped raisins or nuts

Spoon into 2 sprayed 8 x 4 loaf pans. Bake at 350 for one hour.

**

Carrot Walnut Bread

3/4 c. brown sugar
2 Tbsp shortening
2 1/2 c. all-purpose flour
2 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 c. milk
2 medium eggs, lightly beaten
1 c. grated carrot, about 1 large carrot
1/2 c. chopped walnuts

Preheat oven to 375 degrees F.  Grease a 9x5-inch loaf
Pan.  In large bowl, cream brown sugar and shortening.
Mix in flour, baking powder, baking soda and salt.  Add
Milk and eggs and stir until flour is wet.  Mix in grated
Carrot and walnuts.  Scrape batter into greased loaf pan
And bake for 1 hour or until inserted toothpick comes
Out clean.  Remove from oven and let sit for 5 minutes
Before turning out.  Let loaf cool on rack.
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[CnD] Kale Question

[Sherri Crum]

Hello listers,

I am in a mood where I want to try some new things. Along with the yam
which I baked on Easter I would like to try kale. Anyone have some
cooking ideas? How would I cook it--simply--to get the full flavor?
And then, anyone have some recipes using kale as an ingredient? Any
help would be very much appreciated.

BTW, the yam was good. I baked it and ate it buttered with a little
salt and pepper. No marshmalow, brown sugar stuff on my yam--thanks
anyway.

Sherri
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[CnD] Two Cherry Pound Cake Recipes

[Sherri Crum]

Here are two different recipes for cherry pound cake which I found in
my files. I have not made them.

I think, though some of you who have more knowledge than I, that tube
pans and bundt pans are interchangeable.

CHERRY POUND CAKE

3 c. flour
2 c. sugar
1 c. shortening
1 c. buttermilk
5 eggs
1/2 tsp soda
1/2 tsp salt
1 c. nuts (walnuts or pecans)
1 med. Jar maraschino cherries
1 tsp vanilla

Cream sugar and shortening; add egg yolks. Then add flour, salt and
soda with milk. Add cherries and nuts. Beat egg whites and fold in;
add vanilla. Pour into stem pan and bake at dg300 for 1 hour.

ICING:
1 box confectioner's sugar
1 stick butter
Cherry juice from Cherries.
(Sorry there were no directions for the icing.)


**

CHERRY POUND CAKE

1 c. butter
1 8-oz. pkg. cream cheese
1 1/2 c. white sugar
1 1/2 tsp vanilla
4 eggs
2 c. sifted flour
1/4 c. sifted flour
1 c. drained cherries
3 tsp baking powder

Grease and flour 8 inch tube pan. Combine 1/4 cup flour with cherries.
Blend butter, sugar, cheese and vanilla. Add eggs one at a time, beat
well. Gradually add baking powder and two cups of flour (that were
sifted together). Fold floured cherries into batter. Pour into pan.
Bake at dg325 for 1 hour
20 minutes. Cool 5 minutes, then remove from pan.
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[CnD] Blueberry Bread Pudding

[Sherri Crum]

Never tried.

*-BLUEBERRY BREAD PUDDING
3 c. milk
3 large eggs
5 to 6 c. day-old torn French or Italian bread or rolls
1 c. granulated sugar
1/4 tsp almond extract
1/2 tsp vanilla extract
1/2 tsp lemon zest, optional
2 c. fresh blueberries
3 tbsp powdered sugar

Heat oven to dg350. Butter an 11x7-inch baking dish.
Whisk together milk, eggs, sugar, flavorings and zest. Add bread and
let stand for 10 to 15 minutes. Toss blueberries with powdered sugar,

then stir into bread mixture.
Pour into prepared baking dish. Set baking dish in a larger pan and set

in oven. Add about 4 cups of very hot water to the outer pan.
Bake for about 1 hour, or until the bread pudding is set and lightly

browned on top.
Serves 8 to 10.
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[CnD] Bread Pudding

[Sherri Crum]

I have made this one several times.

BREAD PUDDING

2 c. bread cubes
2 1/3 c. milk
2 tbsp butter
1/3 c. sugar
2 beaten eggs
1 tsp vanilla
1/4 tsp salt
1/2 c. raisins
1/4 tsp cinnamon

Heat milk. Add butter and bread cubes. Add beaten eggs with sugar and

vanilla. Add salt and raisins. Use large buttered casserole. Bake

approximately 1 hour at dg350. Set casserole in pan of water while baking.

Note: The tricky part is the pan of hot water. I usually set the
casserole dish which contains the pudding into another pan and pour a
few cups of hot water into the outer/empty pan. The water should go up
about an inch or more on the sides of the casserole. Taking this out
of the oven--with the extremely hot water can be tricky too. One could
always just take the casserole out of the pan of hot water and leave
that to cool in the oven until it has cooled enough to be transfered
safely.
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[CnD] Another Bread Pudding

[Sherri Crum]

Similar to the other one--no water bath. Have not tried.

Another Bread Pudding

1 - 8 inch square pan
6 slices day-old bread
2 tbsp butter, melted
1/2 c. raisins (optional)
4 eggs, beaten
2 c. milk
3/4 c. white sugar
1 tsp ground cinnamon
1 tsp vanilla extract

Preheat oven to dg350.

Break bread into small pieces into an 8 inch square baking pan. Drizzle
melted butter or margarine over bread. If desired, sprinkle with
raisins.

In medium bowl, combine eggs, milk, sugar, cinnamon, and
vanilla. Beat until well mixed. Pour over bread, and lightly push down
with fork until bread is covered and soaking up the egg mixture.

Bake in preheated oven for 45 minutes, or until the top springs back
when lightly tapped.
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Re: [CnD] Apple Pecan Bread Pudding

[Sherri Crum]

I think it is too much to leave out entirely.

Here are some notes from my files:

Please read all the way down I think the most important parts are at the bottom.


Brandy may be substituted with Liquor made of distilled wine or fruit juice.
Scotch or bourbon. If a particular flavor is specified, use the
corresponding fruit juice, such as apple, apricot, cherry, peach, raspberry
etc. or grape juice. Corresponding flavored extracts can be used for
small amounts.



Bourbon, Scotch and whiskey may be used interchangeably. Small amounts may be
eliminated. Large amounts cannot be effectively substituted.

For 2 Tablespoons bourbon or sherry: use 1-2 teaspoons vanilla extract
(add water or grape juice if you need an equal volume).

For 1/4 cup brandy,port wine,rum,sweet sherry,or fruity liqueur: use
equal amount unsweetened apple or orange juice plus 1 teaspoon vanilla or
other flavored extract.

Hope this helps.


On 2/8/13, Alex Hall mehg...@gmail.com wrote:
 Could you safely leave out the brandy or bourbon? I know you said you've
 never made this, but as a general rule, do you think it would still work
 without it? I just don't like the taste that kind of thing gives recipes,
 for the most part anyway.
 On Feb 8, 2013, at 9:32 AM, Sherri Crum sssmile...@gmail.com wrote:

 Never tried.

 Apple Pecan Bread Pudding

 1 cup pecans, coarsely chopped
 3 eggs
 8 slices raisin bread, diced
 2 cups half and half or milk
 2 medium apples -- green
 1/4 cup bourbon or brandy
 1/2 cup honey
 1/4 cup butter, melted
 1 tsp cinnamon
 Vanilla ice cream (opt.)
 1/2 teaspoon nutmeg

 Preheat oven to 350 F. Spread pecans in a
 shallow baking pan and bake until golden, about
 8-10 minutes, stirring occasionally. Meanwhile,
 place bread cubes in a greased 3-quart or
 larger slow cooker. Peel, core and thinly slice
 the apples. Mix lightly together the honey,
 cinnamon and nutmeg, add eggs and mix well.
 Blend in half and half or milk and then stir in
 bourbon or brandy. Lightly mix pecans with
 bread and apples. Pour egg mixture over bread.
 Drizzle with butter. Cover and cook on low
 until apples are tender when pierced and
 custard is set; about 3 1/2 to 4 1/2 hours. Let
 pudding stand, covered, for about 15 minutes.
 Serve warm with ice cream, if desired.
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 Have a great day,
 Alex (msg sent from Mac Mini)
 mehg...@gmail.com



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[CnD] Easy Rich Brownies

[Sherri Crum]

Easy Rich Brownies

1 small box instant chocolate pudding mix
18 oz. box chocolate cake mix
2 c. semi-sweet chocolate chips

Prepare pudding mix according to package directions.  Whisk in cake
mix. Stir in chocolate chips.  Pour into a greased 15x10 baking pan.
Bake at 350 30-35 minutes or until top springs back when lightly
touched.
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Re: [CnD] Question About Powdered Sugar

[Sherri Crum]

Hi,

In reviewing some notes I have in a file I find that 3.5 to 4 cups of
confectioners sugar is equal to 1 pound.

Hope this helps,

Sherri

On 1/12/13, Linda Ratzlaff lindaratzl...@sasktel.net wrote:
 Good morning to all
  I have a question about powdered sugar.  In the receipe: Buttermilk Banana

 Bars, it calls for cream cheese frosting.  In that receipe it says to use a

 pound  package of powdered sugar.  This is  great but I have a bag that is
 bigger than 1 pound.  Does anyone know approximately how many cups there is

 in a pound? Or I was wondering if I would have to use a pound?
 Thanks for any help I can get in this matter. Smile
 Linda


 - Original Message -
 From: Jeri Milton jjmil...@cox.net
 To: cookinginthedark@acbradio.org
 Sent: Saturday, January 12, 2013 9:49 AM
 Subject: Re: [CnD] Cooking Frustrations


 Or how about the butter dish? I can't tell you how many times my finger
 has
 gone directly into the soft butter on the counter or table. I have three
 kids here and there's always a cup or bowl of something in an odd place.
 We
 try to teach them to clean up after themselves, but hey they're little so
 sometimes they do it, sometimes they don't. Smile.

 Jeri

 -Original Message-
 From: cookinginthedark-boun...@acbradio.org
 [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kimberly
 Qualls
 Sent: Friday, January 11, 2013 11:45 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] Cooking Frustrations

 Oh man, days like that all of the time!...My son is ADHD, so he tends to
 set
 things down, just about anywhere, so needless to say, on my bad days, I
 usually knock over a cup of chocolate milk and put my hand in last
 night's
 cereal before I realize that I should go somewhere and sit
 down...lol...And
 my husband will be the first to tell me...I'm just extremely damned glad
 when things do work out in the kitchen, because a couple of years ago, I
 would have given up on it when it didn't go well, and after meeting all
 of
 you, I can say that if you keep trying, I can too...So, after those days
 mellow out, I'll catch y'all back in the kitchen...(grin)

 On 1/12/13, Debbra Piening debbra.pien...@att.net wrote:
 Oo, that's a scary one.  I'm blocking on mine at the moment, but I
 know I've had those, too.  Like you, I've learned I do better when I
 take my time and remember to check things.  When I rush around and try
 to do too many things at once, I make mistakes.

 -Original Message-
 From: cookinginthedark-boun...@acbradio.org
 [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri
 Milton
 Sent: Friday, January 11, 2013 11:47 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] Cooking Frustrations

 Hi Vicki. Oh man, now that's a rough day if I do say so myself!
 I too had a bit of a learning experience when my son was just three
 months old. I had made a large pot of Navy beans and ham in the crock
 pot. Well, when cleaning up the mess after dinner, I wiped the counter
 around the crock pot and got a little shocked when my hand with the
 damp rag touched the side of the cooker. I didn't think much  of it
 really. Well, a few minutes later when I went to take the inside part
 out of the cooker, I got a jolt of electricity that dropped me to my
 knees. I thought I was going to die and leave my family right there in
 my kitchen floor! My husband saw me drop and he came running. Turns
 out the cord to the crock pot was tucked down inside under the pot in
 between the heating element and the pot. It had been like that all
 day, just cooking away. So, from now on every time I use my slow
 cooker I triple check my cord to make sure it is fully stretched out
 of the inside. Woosh, I'll never forget that one. Maybe we should come
 up with a list for blind cooks and the horror stories. Or funny
 stories, depending on the story of course.

 Jeri

 -Original Message-
 From: cookinginthedark-boun...@acbradio.org
 [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Vicki
 Sent: Friday, January 11, 2013 8:39 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] Cooking Frustrations

 Geri and everybody,

 I think we all have them,  frustrations that is.  But you had three in
 a row so it will hopefully be smooth sailing for a while. (smile)

 Not to get us off on horror stories here, Once years ago, I had this
 glass casserole dish that I liked.  Can't remember the brand. I made a
 casserole and put it in the oven to bake.  When it was done I took it
 out with pot holders.  The dish however and at some previous point
 unbeknowns to me, developed a hair line cracke.  I couldn't feel it.
 But when I took the casserole out of the oven the bottom fell out of
 the dish.  In cleaning it up, I managed to burn myself on the oven,
 not severely.  But then in my haste, I slipped and fell in the spilled
 casserole.  So there you go.  With sight that episode would have been
 handled more easily.  That's my long ago story 

Re: [CnD] Meatball Tortellini Stew

[Sherri Crum]

I don't see why they can't be used in the crock pot. You may, however,
have to adjust some of the liquid etc.

Perhaps someone who is more familiar with that cooking method could
help you more than I can.

Sherri


On 1/10/13, Teresa Mullen teresamulle...@gmail.com wrote:
 Can these recipes be used in the crock pot?
 They sound yummy!

 -Original Message-
 From: cookinginthedark-boun...@acbradio.org
 [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sherri Crum
 Sent: Thursday, January 10, 2013 10:37 AM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] Meatball Tortellini Stew

 Meatball Tortellini Stew

 1 lb. extra lean groun beef
 1 package (10 ounces) frozen chopped spinach, thawed, well drained
 1/4 cup fine dry bread crumbs
 1 egg
 1 teaspoon salt
 1/4 teaspoon pepper
 2 tablespoons salad oil
 1 large onion, coarsely chopped
 4 cups beef broth
 1 can (about 16 ounces) tomatoes, chopped
 1 can (16 ounces) canalini, kidney, or garbanzo beans, including juice
 1/2 teaspoon dried oregano leaves
 1/2 teaspoon dried basil leaves
 1 cup finely diced carrots
 1 cup finely diced celery
 1 package (9 ounces) tortellini with cheese filling
 Grated Parmesan cheese

 Combine beef, spinach, bread crumbs, egg, salt and pepper. Shape into
 1 inch balls. Heat oil in Dutch oven. Add meatballs. Brown on all
 sides, rolling them around. Remove and reserve. Add the onion to pot.
 Cook, stirring, until soft. Stir in the broth, tomatoes with their
 liquid, beans, oregano and basil. Cover. Simmer for 10 minutes. Add
 carrots and celery. Simmer for 10 minutes, or until vegetables are
 tender. Add tortellini. Simmer for 5 minutes. Return meatballs to the
 stew. Simmer for 10 minutes. Serve steaming hot with Parmesan cheese
 to spoon over individual servings.

 Tips:
 You may substitute carrots and celery with fresh, frozen or garden
 vegetables. A variety of tortellini with different flavors of filling
 are available refrigerated in markets.
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Re: [CnD] Chocolate Bliss ... Brownies

[Sherri Crum]

I'm sorry I don't know what to tell you.

I know that they still make caramels, I used to buy them and they were
made by Kraft. And someone at church and I were just talking about
them the other week because they were in a recipe which she made.

I'm wondering if they are a seasonal thing and are only able to be
purchased around Halloween.

Another idea might be to look in a larger pharmacy which sells candy etc.

Sorry for the inconvenience and hope this helps.

Sherri



On 1/10/13, Teresa Mullen teresamulle...@gmail.com wrote:
 Hi
 I got a question, where do you get the caramels?
 I tried to look for them in the store, those are my favorites.
 And couldn't find them?
 Teresa

 -Original Message-
 From: cookinginthedark-boun...@acbradio.org
 [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sherri Crum
 Sent: Wednesday, January 09, 2013 9:05 AM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] Chocolate Bliss ... Brownies

 Chocolate Bliss Caramel Brownies

 4 squares unsweetened baking chocolate
 3/4 c. butter or regular margarine
 2 c. sugar
 4 eggs
 1 c. flour
 1 c. chopped pecans or walnuts
 1 pkg. (14 oz) caramels, unwrapped
 2 tbsp milk
 1 1/2 c. semi-sweet chocolate chunks

   Preheat oven to 350 F.  Grease a 13 x 9 inch baking dish.  Line with
 foil and grease foil.  Place chocolate squares and butter or margarine
 in large microwavable bowl. Microwave on HIGH 2 minutes or until
 butter melted. Stir until chocolate is completely melted.  Add sugar.
 Stir until well blended. Mix in eggs. Add flour. Mix well. Stir in
 pecans. Spread into prepared baking dish. Bake 30-35 minutes or until
 wooden toothpick inserted into center comes out with fudgy crumbs. Do
 Not Overbake. Place caramels and milk in microwavable bowl.  Microwave
 on High 2 1/2 minutes. Stir after one minute. Stir until  caramels are
 completely melted and mixture is smooth.  Gently spread over brownies
 in pan. Sprinkle with chocolate chunks.  Cool in pan on wire rack.
 Lift brownies out of pan and onto cutting board. Cut into squares.
 Yield: about 2 dozen brownies
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Re: [CnD] question

[Sherri Crum]

Hi Tom,

Good for you, trying to build your skills.

I would say that trimming the fat just gets rid of a lot of grease/fat
in the finished meal.

You are probably able to tell by feel/or sight, where there is fat on
the outer surface of the roast. Just take a knife and cut the fat away
as much as you can from the outer surface. That just gets rid of it so
you don't have all that fat in the cooking liquid.

Good luck with this, and all your future cooking endeavors.

Hope this helps,

Sherri




On 1/11/13, Tom tom.cram...@gmail.com wrote:
 Hi.  I'm brand new here.
 I have so little experience cooking but am to the point where I really need
 to be trying to get better in the kitchen.
 I do have a question.

 I'm trying to make a pork roast in the crock pot.  This will be a pork
 shoulder with some carrots and potatoes and such.  The thing is that the
 recipe suggests that I trim the fat off the roast.  I've never done that
 before.  What's a way to trim the fat of this roast?  Is it necessary?
 Thanks.
 Tom


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[CnD] Meatball Tortellini Stew

[Sherri Crum]

Meatball Tortellini Stew

1 lb. extra lean groun beef
1 package (10 ounces) frozen chopped spinach, thawed, well drained
1/4 cup fine dry bread crumbs
1 egg
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons salad oil
1 large onion, coarsely chopped
4 cups beef broth
1 can (about 16 ounces) tomatoes, chopped
1 can (16 ounces) canalini, kidney, or garbanzo beans, including juice
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 cup finely diced carrots
1 cup finely diced celery
1 package (9 ounces) tortellini with cheese filling
Grated Parmesan cheese

Combine beef, spinach, bread crumbs, egg, salt and pepper. Shape into
1 inch balls. Heat oil in Dutch oven. Add meatballs. Brown on all
sides, rolling them around. Remove and reserve. Add the onion to pot.
Cook, stirring, until soft. Stir in the broth, tomatoes with their
liquid, beans, oregano and basil. Cover. Simmer for 10 minutes. Add
carrots and celery. Simmer for 10 minutes, or until vegetables are
tender. Add tortellini. Simmer for 5 minutes. Return meatballs to the
stew. Simmer for 10 minutes. Serve steaming hot with Parmesan cheese
to spoon over individual servings.

Tips:
You may substitute carrots and celery with fresh, frozen or garden
vegetables. A variety of tortellini with different flavors of filling
are available refrigerated in markets.
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[CnD] Baking Pan Brownies

[Sherri Crum]

Baking Pan Brownies

3/4 c. sugar
3/4 c. flour
1/2 c. chopped walnuts
1/4 c. cocoa
1 tsp baking powder
1/4 tsp salt
1/2 c. water
1/4 c. vegetable oil
1 tsp vanilla

Preheat oven to 350º. Generously grease a 9 inch square pan.

In greased pan, with fork, stir together sugar, flour, walnuts, cocoa,
baking powder, and salt until well blended. Add water, oil and
vanilla, stir with fork until combined. Bake 22 to 25 minutes, or
until a toothpick inserted in center comes out clean. Remove pan to
rack, cut into 16 squares, cool completely. Brownies have a tendency
to stick, so store in pan, tightly wrapped and serve directly from
pan.
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[CnD] Chocolate Bliss ... Brownies

[Sherri Crum]

Chocolate Bliss Caramel Brownies

4 squares unsweetened baking chocolate
3/4 c. butter or regular margarine
2 c. sugar
4 eggs
1 c. flour
1 c. chopped pecans or walnuts
1 pkg. (14 oz) caramels, unwrapped
2 tbsp milk
1 1/2 c. semi-sweet chocolate chunks

Preheat oven to 350 F.  Grease a 13 x 9 inch baking dish.  Line with
foil and grease foil.  Place chocolate squares and butter or margarine
in large microwavable bowl. Microwave on HIGH 2 minutes or until
butter melted. Stir until chocolate is completely melted.  Add sugar.
Stir until well blended. Mix in eggs. Add flour. Mix well. Stir in
pecans. Spread into prepared baking dish. Bake 30-35 minutes or until
wooden toothpick inserted into center comes out with fudgy crumbs. Do
Not Overbake. Place caramels and milk in microwavable bowl.  Microwave
on High 2 1/2 minutes. Stir after one minute. Stir until  caramels are
completely melted and mixture is smooth.  Gently spread over brownies
in pan. Sprinkle with chocolate chunks.  Cool in pan on wire rack.
Lift brownies out of pan and onto cutting board. Cut into squares.
Yield: about 2 dozen brownies
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[CnD] Old-fashioned Orange Icebox Cookies

[Sherri Crum]

Old Fashioned Orange Ice Box Cookies
1 c Margarine -- softened
1/2 c Sugar
1/2 c Packed light brown sugar
1 Egg
2 tb Orange juice
1/8 ts Vanilla
2 1/2 c Flour
1/4 ts Salt
1/4 ts Baking soda
1 tb Orange peel -- grated
1/2 c Pecans -- finely chopd
In large bowl of mixer, beat margarine and sugars until well blended.
Add egg and beat until light and fluffy. Beat in orange juice and
vanilla. Stir together flour, salt and baking soda. Stir into butter
mixture. Stir in grated orange peel and chopped pecans. If necessary,
chill briefly until easy to handle. On waxed paper, form into two 1
1/4 diam. rolls. Wrap in waxed paper. Chill for 3 hours, or until
firm. Slice 3/16th  thick. Place 1/2 apart on ungreased baking
sheet. Bake at 375 F. oven for 8-9 minutes until just golden. Remove
to rack to cool.
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[CnD] Cinnamon Raisin Biscuits

[Sherri Crum]

Cinnamon-Raisin Biscuits
2 c. Original Bisquick® mix
1/2 c. milk
1/3 c. sugar
1/3 c. raisins
1 tsp ground cinnamon
 Heat oven to 425°F.
Stir all ingredients in medium bowl until soft dough forms.
Drop by 9 spoonfuls onto ungreased cookie sheet. Sprinkle with
additional sugar, or sprinkle with cinnamon-sugar mixture before
baking.
Bake 10 to 12 minutes or until golden brown.
Makes 9 biscuits
Variation: Increase cinnamon to 1 1/2 teaspoons.
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Re: [CnD] Test

[Sherri Crum]

Hi,

I too, sent a message and had it not go through.

It might have been slow traffic, or it might have been that the list
was down for some reason.

Glad to see messages coming through now.


On 10/17/12, Sandy warren.san...@sbcglobal.net wrote:
 I sent in 2 posts this past Friday and both were returned to me.

 Let two! grins! grow! where one! grouch! was before!

 -Original Message-
 From: cookinginthedark-boun...@acbradio.org
 [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Laury-Johnson,
 Shawnese (LARA)
 Sent: Tuesday, October 16, 2012 11:54 AM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] Test


 Hello yes its running.  It's just been quiet.  Don't worry you'll get
 posts.


 -Original Message-
 From: cookinginthedark-boun...@acbradio.org
 [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of williams4895
 Sent: Monday, October 15, 2012 1:31 PM
 To: cooking in the dark
 Subject: [CnD] Test

 Haven't gotten anything from this list since Friday. Was wondering if it
 was
 still up and running. Nancy ___
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[CnD] Broccoli Casserole 2

[Sherri Crum]

Broccoli Casserole

2 boxes frozen chopped broccoli
1 can cream of mushroom soup
1/2 lb. Velveeta cheese, cubed
1 stick butter
1 medium onion, chopped
Garlic powder

Cook broccoli according to package directions.

Meanwhile, in frying pan, saute onion in butter. Add soup and cheese
and mix well.

In 2- or 3-quart casserole place broccoli; add soup mixture. Sprinkle
top with garlic powder.

Bake at dg350 15-20 minutes until thoroughly heated.
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[CnD] Broccoli Cheese Casserole

[Sherri Crum]

BROCCOLI - CHEESE CASSEROLE

1 16-oz. bag frozen broccoli cuts
1 8-oz. jar Cheez Whiz
1 sm. onion, chopped
1 can cream of chicken soup
1 egg
1 16-oz. carton low cal cottage cheese
1 roll low salt Ritz crackers
1 stick butter
9 x 12 inch greased casserole dish

Cook broccoli and drain. Put in bottom of dish. Melt Cheez Whiz and
mix well with soup, egg, onion and cottage cheese. Pour over broccoli.
Melt butter and mix with crushed Ritz crackers. Put on top of
casserole. Bake at dg350 for 25 to 30 minutes.
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Re: [CnD] Amish Apple Grunt

[Sherri Crum]

Hi Jennifer,

Well, first of all I'll say a big oops. I took this one from my files.
I usually do a better job of proofreading the recipes I send. Sorry
for the inconvenience--to you--and to the rest of the folks on the
list.

Okay, having said all that, I'll try to answer your questions.

I think one egg should do it.

As far as the soda goes you could use 1/2 teaspoon. I would not use
all the salt though--just a pinch or two.

Later today or tomorrow, I may have some time to go on the internet
and scout out a similar recipe.

When I do that, I will post to the list.

S



On 9/13/12, Jennifer Chambers jennile...@gmail.com wrote:
 Sherri, this sounds wonderful, but I do have a question or three:

 1. In the list of ingredients, it says 1 large egg, but in the method,
 it says eggs.  Should there be more than one egg?

 2. In the method, it says to add the soda to the milk, but there is no
 baking soda in the list of ingredients, only baking powder.  How much
 baking soda should there be?

 I believe those are my only questions.  Thanks much if you can assist
 with the answers.  It certainly sounds yummy.

 Jennifer

 On 9/2/12, Sherri Crum sssmile...@gmail.com wrote:
 Amish Apple Grunt

 1/2 c. sugar
 2 tbsp butter
 1 large egg
 1 c. flour
 1/2 tsp salt
 1/2 tsp baking powder
 2 c. sliced apples
 1/2 c. sour milk or buttermilk
 1/2 tsp vanilla
 6 tbsp brown sugar
 1-1/2 tbsp flour
 1/2 tsp cinnamon
 1-1/2 tbsp butter

 Cream sugar and butter together; add eggs and mix. Blend flour, salt
 and baking powder together and add to mixture.  Mix soda with milk and
 vanilla; mix all together.

 Add apple slices and pour batter into a buttered baking dish.

 In a separate bowl, combine brown sugar, flour, cinnamon and butter,
 mixing until crumb texture; sprinkle over apple batter.

 Bake at 375 degrees for 35 to 40 minutes. Serve hot with rich milk,
 Half and Half or a scoop of ice cream.

 Makes 4 servings
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[CnD] Amish Apple Grunt

[Sherri Crum]

Amish Apple Grunt

1/2 c. sugar
2 tbsp butter
1 large egg
1 c. flour
1/2 tsp salt
1/2 tsp baking powder
2 c. sliced apples
1/2 c. sour milk or buttermilk
1/2 tsp vanilla
6 tbsp brown sugar
1-1/2 tbsp flour
1/2 tsp cinnamon
1-1/2 tbsp butter

Cream sugar and butter together; add eggs and mix. Blend flour, salt
and baking powder together and add to mixture.  Mix soda with milk and
vanilla; mix all together.

Add apple slices and pour batter into a buttered baking dish.

In a separate bowl, combine brown sugar, flour, cinnamon and butter,
mixing until crumb texture; sprinkle over apple batter.

Bake at 375 degrees for 35 to 40 minutes. Serve hot with rich milk,
Half and Half or a scoop of ice cream.

Makes 4 servings
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[CnD] Apple Betty

[Sherri Crum]

Apple Betty

4 c. chopped apples
1/2 c. sugar
1 tsp cinnamon
1/2 c. butter or margarine
3/4 c. oatmeal
3/4 c. flour
3/4 c. brown sugar

Mix apples, sugar and cinnamon.  Place in greased casserole.  Combine
oats, flour, brown sugar and butter.  Crumble over apples.  Bake at
dg350 for 30 to 45 minutes.
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[CnD] Apple and Spice Bread Pudding

[Sherri Crum]

Apple and Spice Bread Pudding

3 medium apples, peeled and chopped
3 cups cubed day old bread
2 large spoons of butter
a scoop of raisins [ boiled drained]
2 cups milk
4 eggs
a fist of packed brown sugar
drop of vanilla
a generous pinch of cinnamon

Cook apples and butter in skillet until soft. In a 1 1/2 qt. buttered
casserole dish combine apples, bread cubes and raisins. In another
bowl beat together eggs ,milk ,brown sugar, vanilla and cinnamon and
pour over apple mixture. Cover and refrigerate overnight .Bake in a
350 ' oven until knife inserted in center comes clean, about 45 to 55
minutes. Serve hot warm or chilled with Apple Butter.
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[CnD] Baked Apple Slices w/ Peanut Butter Crumble

[Sherri Crum]

Baked Apple Slices with Peanut Butter Crumble

4 c. peeled and thinly sliced apples
1 c. sugar, divided
1 c. all-purpose flour, divided
3 tbsp butter or margarine, divided
1 c. oats
1/2 tsp ground cinnamon
1 c. REESE*S Creamy Peanut Butter
Sweetened whipped cream or ice cream(optional)

Heat oven to 350°F. Grease 9-inch square baking pan.

Stir together apples, 3/4 cup sugar, and 1/4 cup flour in large bowl.

Spread in prepared pan; dot with 2 tablespoons butter. Combine oats,
remaining 3/4 cup flour, remaining 1/4 cup sugar and cinnamon in medium
bowl; set aside.

Place remaining 1 tablespoon butter and peanut butter in small
microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until
butter is melted; stir until smooth. Add to oat mixture; blend until
crumbs are formed. Sprinkle crumb mixture over apples.

Bake 40 to 45 minutes or until apples are tender and edges are
bubbly. Cool slightly. Serve warm or cool with whipped cream or ice
cream, if desired. 6 to 8 servings.
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[CnD] Candy Apple Salad Caramel Apple Dessert

[Sherri Crum]

Two Recipes:

Candy Apple Salad

1 container (8-oz) frozen whipped topping, thawed
1 package dry instant butterscotch pudding
1 can (8-oz) crushed pineapple with juice
3 cups diced apples
1 cup dry roasted peanuts
1 cup marshmallows

Mix cool whip, butterscotch pudding and crushed pineapple with juice.
Add apples, roasted nuts and marshmallows. Keep in refrigerator until
ready to serve.



Caramel Apple Dessert

8-oz. cream cheese, softened
1/2 c. brown sugar
1 tsp vanilla
1 8-oz. container non-dairy whipped topping
3 c. chopped Granny Smith and Golden Delicious apples
1 c. chopped pecans

Beat cream cheese, brown sugar and vanilla until smooth. Fold in
whipped topping. Add apples and pecans. Place in refrigerator til
cold.
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[CnD] Four More Apple Recipes

[Sherri Crum]

Here are four more recipes.

I have a few more files to look through. So perhaps I'll send more out tomorrow.

Gramma's Apple Bread Pudding
Apple Crisp Brownies
Apple-Walnut Bars
Butterscotch Apple Squares


Gramma's Apple Bread Pudding

PUDDING
4 c. soft bread cubes
1/4 c. raisins
2 c. peeled and sliced apples
1 c. brown sugar
1 3/4 c. milk
1/4 c. margarine
1 tsp ground cinnamon
1/2 tsp vanilla extract
2 eggs, beaten

VANILLA SAUCE
1/4 c. sugar
1/4 c. brown sugar
1/2 c. milk
1/2 c. margarine
1 tsp vanilla

Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
In a large bowl, combine bread, raisins, and apples. In a small
saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk,
and 1/4 cup margarine. Cook and stir until margarine is melted. Pour
over bread mixture in bowl.

In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and
eggs. Pour bread mixture into prepared dish, and pour egg mixture over
bread.

Bake in preheated oven 40 to 50 minutes, or until center is set and
apples are tender.

While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2
cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then
remove from heat, and stir in 1 teaspoon vanilla. Serve over bread
pudding.


**

Apple Crisp Brownies

1 1/2 C. vegetable oil
2 C. sugar
2 eggs
1 t. vanilla
3 C. flour
2 t. baking soda
2 t. cinnamon
3 C. chopped apples
1/2 C. chopped walnuts

Mix in order listed. Do not use an electric mixer. Pour into a greased
9x13 pan and bake 50-60 minutes. Mixture will be very thick. Let cool
and cut into bars


**

Apple-Walnut Bars

2/3 c. flour
2 tsp baking powder
1/2 tsp salt
1 c. packed light brown sugar
1 tsp vanilla
2 large eggs
2 c. diced, peeled apple
1/2 c. coarsely chopped walnuts
1/3 c. raisins

Preheat oven to dg350.

Sift together flour, baking powder and salt.  In medium bowl combine
sugar, 1 teaspoon vanilla and eggs.  Add flour mixture to egg mixture,
stirring just until combined.  Stir in apple, nuts and raisins.
Spoon batter into an 8-inch-square baking dish coated with cooking
spray.  Bake for 40 minutes or until golden and tests done.  Cut into
9 squares.


**

Butterscotch Apple Squares
Makes 12 servings

1/4 c. butter or margarine
1 1/2 c. graham cracker crumbs
2 small all-purpose apples, pared and chopped (about 1 1/4 cups)
1 c. butterscotch chips
1 14-oz. can Sweetened Condensed Milk
1 1/3 c. flaked coconut
1 c. chopped nuts

Preheat oven to 350ºF (325ºF for glass dish). In 13x9-inch baking
pan, melt butter in oven. Sprinkle crumbs evenly over butter; top with
apples.

In heavy saucepan, over medium heat, melt butterscothch chips with
EAGLE BRAND®. Pour butterscotch mixture evenly over apples.
Top with coconut and nuts; press down firmly. Bake 25-30 minutes or
until lightly browned. Cool. Cut into squares. Garnish as desired.
Store leftovers covered in refrigerator.
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[CnD] Pumpkin Bars - Bisquick

[Sherri Crum]

Pumpkin Bars

2 c. sugar
1/2 c. vegetable oil
16 oz. pumpkin (fresh or canned)
4 eggs, beaten
2 c. Bisquick
2 tsp. ground cinnamon
1/2 c. raisins (optional)
Cream cheese frosting

Heat oven to 350 degrees. Grease 15 1/2 x 10 1/2 x 1 inch jelly roll
pan. Beat sugar, oil and eggs in large mixer bowl on medium, 1 minute.
Stir in baking mix, cinnamon and raisins.
(Scrape sides of bowl.) Pour into pan. Bake 25-30 minutes until center
is set; cool. Frost with cream cheese frosting. Cut into bars, 2x1 inch.
Refrigerate any remaining (50 bars).

Note: You may use prepared cream cheese frosting or any other cream
cheese frosting recipe you may have.
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[CnD] Bisquick Cobbler

[Sherri Crum]

Bisquick Cobbler

1 c Bisquick
1 c Milk
1 c Sugar
1 Stick Margarine
1 lg Can Peaches-in Heavy Syrup

Preheat oven to dg350. Melt margarine in (13“x9”) pan. Mix milk, sugar
and Bisquick together in bowl. Pour into melted margarine.
Pour off half the syrup from peaches. Spread peaches with remaining
syrup on top of batter. Bake 45 minutes. Serve warm.

Yields 1 13“x9” Pan.
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[CnD] Caramel Apple Dessert Squares - Bisquick

[Sherri Crum]

Caramel Apple Dessert Squares

1-1/2 c. Original Bisquick mix
2/3 c. granulated sugar
1/2 c. milk
2 medium cooking apples, peeled and sliced (2 cups)
1 tbsp lemon juice
3/4 c. packed brown sugar
1/2 tsp ground cinnamon
1 c. boiling water
Sweetened whipped cream or ice cream, if desired

Heat oven  to 350ºF. Mix Bisquick and granulated sugar in medium bowl.
Stir in milk until blended. Pour into ungreased 9-inch square pan, Top
with apples; sprinkle with lemon juice. Mix brown sugar and cinnamon;
sprinkle over apples. Pour boiling water over apples. Bake 50 to 60
minutes or until toothpick inserted in center comes out clean. Serve
warm with whipped cream.
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[CnD] Crock Pot vs. Slow Cooker

[Sherri Crum]

Hello fellow listers,

I see recipes using slow cookers.

I see recipes using crock pots.

I'm wondering if anyone can tell me what is the difference? And, are
these interchangeable? Meaning if a recipe calls for a crock pot can
one use a slow cooker and visaversa?

Any info would be very much appreciated.

Thanks,

Sherri
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[CnD] Looking for Cabbage Recipes Please

[Sherri Crum]

Hi Folks,

I love this list because there are so many great ideas and recipes shared here.

I'm wondering if any of you have some good recipes for cooked cabbage.
I'm not looking for cold recipes like cole slaw or salads, but rather
cabbage soups, cabbage casseroles etc.

Any such recipes would be very much appreciated.

If you have too many and want to write me off list, please feel free to do so.

Thanks for all your help.

Sherri sssmile...@gmail.com
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Re: [CnD] Cooking pans.

[Sherri Crum]

Hi,

It is always nice to get things and then really like them when we
actually use them.

I have a little skillet that I purchased a while ago and am finally
using. It is the cutest little thing and everything slides right out
of it.

Enjoy that pan

S

On 6/6/12, marilyn deweese mldeweese15...@frontier.com wrote:
 I bought a jelly roll pan at Kroger that has sides that are higher than
 usual.  It is non-stick and I love it.  I plan to get another one.

 M
 - Original Message -
 From: ajackson...@att.net
 To: cookinginthedark@acbradio.org
 Sent: Wednesday, June 06, 2012 4:20 AM
 Subject: [CnD] Cooking pans.


 Hi Denise,

 Here is my two cents on cooking this chicken recipe.  Get a jelly roll
 pan; it is a useful pan to own, for many reasons: you can use it under a
 pie, or several small ramekins or custard cups, and, for something like
 this chicken recipe, you need to have the heat circulate around all the
 chicken pieces, which can't happen in a deep casserole dish.  If you cut
 the chicken to the specified size, and your oven is hot enough, they may
 take fifteen minutes to cook, but no more than that.

 Good luck!
 Alice

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[CnD] Two Recipe Requests Please

[Sherri Crum]

Hello Folks,

I have two requests for recipes:

1) Coca-Cola cake (I had it from Cracker Barrel the other day--yummers.

2) Trifle recipes

If you have lots of these and want to share them off list that's fine.

Thanks for your help.

Sherri sssmile...@gmail.com
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Re: [CnD] Rice Pudding Recipe Request

[Sherri Crum]

Hi,

Below, please find two baked rice pudding recipes. The names are the
same though they are different recipes.

Baked Rice Pudding

4 large eggs
1/2 c. granulated sugar
1/2 tbsp vanilla extract
1 12-oz. can evaporated milk
1/2 c. milk
1 1/2 c. cooked rice
2/3 c. raisins
1/2 tsp cinnamon
1/8 tsp ground nutmeg

Whisk together eggs, sugar and  vanilla until well-combined. Add
milks. Stir in cooked rice, and raisins. Transfer mixture to a 2-quart
baking dish.
Place baking dish in a larger pan on a rack in center of oven. Pour
very hot water in the other pan so that the baking dish is sitting in
water about one inch deep.
Bake for 30 minutes at 325 degrees. Stir the pudding, sprinkle with
spices, and then bake for another 30 minutes. The pudding is baked
when there is still a little jiggle in the center and a knife inserted
in  center comes out nearly clean. (Note: The depth and the color of
the pan seem to make quite  a difference in the time required to bake.
Check the pudding for doneness  early.)
Cool before serving.
Tips for success:
1. The eggs need to be well-combined so that  they are dispersed in the
pudding. Whisk well but not to the point that the  mixture is foamy.
2. Do not over bake the pudding. The pudding will be smoothest if
barely set.  It should be removed from the oven while there is still
some jiggle as you shake the pudding gently.

**

BAKED RICE PUDDING

3/4 c. uncooked regular rice
1 tsp salt
1 tsp cinnamon
1 quart milk
1/2 c. sugar
1/2 c. raisins

Preheat oven to 275 degrees.
Mix all ingredients together in a 2-quart casserole dish. Place in a
slow oven, 275 degrees, for 2 to 3 hours, stirring occasionally at
first. Bake until rice is tender and creamy. Add more milk if the
pudding starts to get too dry.

On 4/23/12, l.urie l.u...@rogers.com wrote:
 Hi everyone,

 I'm looking for a simple rice pudding recipe, preferably one with raisins.
 If any of you have one to share, it would be very much appreciated.

 Thanks

 Leigh
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[CnD] Classic Rice Pudding

[Sherri Crum]

Classic Rice Pudding

1 14-oz. can Eagle Sweetened Condensed Milk
2 egg yolks
1/4 c. water
1/2 tsp ground cinnamon
2 c. uncooked long-grain rice, cooked
1/2 c. raisins
2 tsp vanilla extract

In large saucepan combine Sweetened Condensed milk, egg yolks, water
and cinnamon. Over medium heat, cook and stir, 10 to 15 minutes, or
until mixture thickens slightly. Remove from heat. Add cooked rice,
raisins and vanilla. Cool. Chill thoroughly. Sprinkle with additional
cinnamon.
Yield 8 to 10 servings.
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[CnD] Creamy Rice Pudding

[Sherri Crum]

Creamy Rice Pudding
4 Servings

3/4 c. uncooked white rice
2 c. milk, divided
1/3 c. white sugar
1/4 tsp salt
1 egg, beaten
2/3 c. golden raisins
1 tbsp butter
1/2 tsp vanilla extract

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and
stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk,
sugar and salt. Cook over medium heat until thick and creamy, 15 to 20
minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook
2 minutes more, stirring constantly. Remove from heat, and stir in
butter and vanilla. Serve warm.
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[CnD] Dinah Shore's Rice Pudding

[Sherri Crum]

Dinah Shore's Rice Pudding

1/2 c. rice
1 c. salted water
1 quart whole milk
1/4 c. butter
3 eggs
1/2 c. sugar
1 c. raisins
1/2 tsp vanilla
3 tbsp sugar
1 tbsp cinnamon

Pour rice slowly into boiling salted water. Do not stir. Cook exactly
7 minutes. Add milk and butter. Stir a little. Bring to a boil and
cook covered on low heat for one hour. Meanwhile, beat eggs and mix
with 1/2 cup sugar, raisins and vanilla. At the end of one hour, add
egg mixture to rice, stirring until rice thickens, about 2 minutes.
Serve with mixture of 3 tbsp. sugar and cinnamon sprinkled on top.
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[CnD] Old-Fashioned Rice Pudding

[Sherri Crum]

OLD- FASHIONED RICE PUDDING

4 c. milk
1 c. minute rice
1/4 c. raisins
1 egg, well beaten
1 pkg. (4 serving size) vanilla or coconut cream pudding and pie
filling
1/4 tsp cinnamon
1/8 tsp nutmeg

Combine milk, rice, pudding mix, raisins and egg in saucepan.
Stir over medium heat until mixture just comes to a boil. Cool 5
minutes, stirring twice. Pour into dessert dishes or serving
bowl. Sprinkle with cinnamon and nutmeg. Serve warm.
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Re: [CnD] Instruction Website

[Sherri Crum]

Hi Tom,

Perhaps this is not the one you were thinking of, however, here is the
one for product directions etc.

http://www.directionsforme.org

Sherri
On 4/20/12, Tom Dickhoner tdickho...@fuse.net wrote:
 If anybody on the list knows the website where you can receive instructions
 on preparing foods such as frozen vegetables, frozen seefood such as salmon
 or Orange Ruffy. Please send the e-mail address to me.

 Thanks

 Tom Dickhoner from Ohio
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[CnD] Regarding Canned Salmon

[Sherri Crum]

Hi,

I like the other person's suggestion of placing the salmon on a plate.

How I do it though, is I usually open and drain the can--then dump the
large piece of salmon in my hand (I usually buy approx. 14-oz. can)

On the outside you can feel skin--kind of rough and slimy or
oily/fatty. I just push it off. Then I put the salmon in a bowl or
something and break it apart and remove more skin and fatty stuff.

At this point, you can feel one or two long sections of bones--they
could just be picked off.

I don't worry about them though, they are soft and certainly chewable.
I usually make my salmon into patties and sort of crunch up the bones
as I am mixing the ingredients. From what I hear they are really good
for you.

HTH

Sherri
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[CnD] Two Ambrosia Salads

[Sherri Crum]

Ambrosia Mold

1 can (8 oz.) crushed pineapple in juice, undrained
Cold water
2 c. boiling water
1 pkg. (8-serving size) Jello Brand Orange Flavor Gelatin
1-3/4 c. thawed COOL WHIP Whipped Topping
1 can (11 oz.) mandarin orange segments, drained
1-1/2 c. Miniature Marshmallows
1/2 c. Coconut

DRAIN pineapple, reserving juice. Add cold water to juice to measure 1 cup.

STIR boiling water into gelatin in large bowl at least 2 minutes until
completely dissolved. Stir in measured liquid. Refrigerate 1-1/4 hours
or until slightly thickened (consistency of unbeaten egg whites).

STIR in whipped topping with wire whisk until smooth. Refrigerate 10
minutes or until mixture will mound. Stir in pineapple, oranges,
marshmallows and coconut. Spoon into 6-cup mold sprayed with no stick
cooking spray.

REFRIGERATE 3 hours or until firm. Unmold.



AMBROSIA SALAD
2 cans pineapple chunks, drained
2 cans mandarin oranges, drained
2 jars maraschino cherries drained
1 can coconut flakes
1/2 bag mini marshmallows
4 oz. sour cream
16 oz. Cool Whip

Combine sour cream and Cool Whip. Fold in all other ingredients. Chill
covered for at least 2 hours.
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[CnD] Bing Cherry Molded Salad

[Sherri Crum]

BING CHERRY MOLDED SALAD

1 3-oz. pkg. cherry Jello
1 3-oz. pkg. raspberry Jello
2 c. boiling water
2 8-oz. pkgs. cream cheese, softened
1 10-3/4-oz. can crushed pineapple, drained and save juice
2 16-oz. cans bing cherries, drained and save juice
1/2 c. chopped pecans

Dissolve Jello in boiling water, stir in cream cheese and mix until
cheese is dissolved and is as smooth as possible. Add drained fruit
and mix. Add pecans, then 1/2 cup of juice from fruit. Chill until
firm.
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[CnD] Cheesy Taco Chili

[Sherri Crum]

Cheesy Taco Chili

1-1/2 lb. ground beef
1/2 c. chopped onion
1 lb. processed cheese (Velveeta) cubed
1 16-oz. jar salsa
1 16-oz. can red beans, drained and rinsed
1 14.5-oz. can stewed tomatoes, undrained
1 10-oz. can diced tomatoes with green chiles, undrained
1/2 tsp chili powder
1 c. sour cream

In large saucepan or Dutch oven, cook beef and onion over medium heat
until meat is no longer pink.  Drain.  Stir in cheese, salsa, beans,
tomatoes and chili powder.  Cook 10 minutes until cheese is melted.
Remove from heat and stir in sour cream.

Yield 10 servings.
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[CnD] Chili Taco

[Sherri Crum]

Chili Taco

1 1/2 lb. lean ground beef
1 medium onion, chopped
1 package taco seasoning mix
2 cans diced tomatoes
1 can diced tomatoes with green chilies
1 16-oz. can pinto beans, rinsed, drained
1 can chili beans in sauce
1 c. frozen whole kernel corn
Shredded cheese
Slightly crushed tortilla chips

In large skillet, cook ground beef and onion, one-half at a time, till
meat is browned and onion is tender. Drain. Transfer to 3 1/2-
to 5-quart crockery cooker. Stir in dry taco seasoning mix, diced
tomatoes, diced tomatoes with green chilies, pinto beans, chili beans
in chili sauce, and corn.

Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.

Sprinkle each serving with some cheese and chips.

Yield 8 servings.
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[CnD] Hearty Taco Soup

[Sherri Crum]

Hearty Taco Soup
(serve with cornbread)

1 lb. ground beef or turkey
1 pkt. taco seasoning mix
1 14.5-oz. can beef broth
1 14.5-oz. can peeled diced tomatoes with garlic and oregano (Italian style)
1 1/2 tomato cans of water
1 15-oz. can Ranch Style Beans with Jalepenos-undrained.
1 8-oz. can whole kernel corn, undrained
2 small carrots, peeled and diced
1 medium onion, chopped
2 garlic cloves, chopped
1 tsp chili powder
1/4 tsp cayenne pepper
1/2 tsp ground oregano
salt to taste
dash Worcestershire sauce
1/3 C. uncooked small pasta shells
grated cheddar or Monterey jack cheese for garnish

In large pot brown meat. Drain fat. Mix everything together except
pasta and cheese. Bring to a boil,  then simmer 5 minutes. Add pasta
and continue to simmer until pasta  is tender, about 15 minutes. Add
more water to adjust consistency, if  desired.

Garnish with cheese. Makes 4 - 6 servings
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[CnD] 2-Step Creamy Chicken and Pasta

[Sherri Crum]

2-Step Creamy Chicken and Pasta
1 tbsp vegetable oil
1 lb. skinless, boneless chicken breast, cut up
1 16-oz. bag frozen pasta and vegetable blend
1 10.75-oz. can Cream Soup*
1/2 c. water

Heat oil in skillet. Add chicken and cook until browned, stirring often.
Add vegetable pasta blend, soup and water. Heat to a boil. Cover and
cook over low heat 10 minutes or until done.
Tip: *Delicious with Campbell's® Cream of Chicken, Cream of Mushroom or
Cream of Celery Soup.
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[CnD] Angel Hair Pasta and Chicken

[Sherri Crum]

AngelHair Pasta  Chicken

makes: 4 servings

2 tbsp olive oil, divided
2 skinless, boneless chicken breast halves - cubed
3/4 lb. angel hair pasta
1 carrot, sliced diagonally into 1/4 inch thick slices
1 10-oz. pkg. frozen broccoli florets, thawed
2 cloves garlic, minced
2/3 c. chicken broth
1 tsp dried basil
1/4 c. grated Parmesan cheese

Heat 1 tablespoon oil in medium skillet over medium heat. Add chicken
and saute 5-7 minutes, or until chicken is cooked through. Remove from
skillet and drain on paper towels.

Bring large pot of lightly salted water to boil. Add pasta and cook
8-10 minutes or until al dente; drain and set aside.

Meanwhile, heat 2nd tablespoon oil over medium heat in same
skillet used for chicken. Stir fry carrots 4 minutes, then add
broccoli and garlic and stir fry 2 minutes. Stir in broth, basil and
cheese and return chicken to skillet. Reduce heat to low and simmer 4
minutes.

Place drained pasta in large serving bowl. Top with chicken/vegetable
mixture and serve immediately.
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[CnD] BBQ Chicken Casserole

[Sherri Crum]

BBQ Chicken Casserole

4 boneless, skinless chicken breasts
1 Can Nacho Cheese Soup
1 4-oz. jar Salsa
1 4-oz. Sour Cream
1 Onion

Place chicken in a dish. Mix soup, sour cream and onion together (it
will be thick). Pour mixture over chicken. Add Salsa to the top. Bake
for an hour at 375.
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[CnD] Cheddar Baked Chicken

[Sherri Crum]

Cheddar Baked Chicken

Yields: 6 servings

1/4 c. butter, melted
1/2 c. all-purpose flour
1 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
1 egg
1 tbsp milk
1 c. shredded Cheddar cheese
1/2 c. Italian seasoned bread crumbs
1 c. crispy rice cereal
3 skinless, boneless chicken breast halves - cut in half
2 tbsp butter, melted

Preheat oven to dg350. Coat medium baking dish with 1/4 cup melted butter.
In bowl, mix flour, salt, pepper, and garlic powder. In separate bowl,
beat together egg and milk. In third bowl, mix cheese, bread crumbs,
cereal. Dredge chicken pieces in flour mixture, dip in egg mixture,
then press in breadcrumb mixture to coat. Arrange in prepared baking
dish. Drizzle 2 tablespoons butter evenly over chicken.

Bake 35 minutes, or until coating is golden brown and chicken juices run clear.
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[CnD] Cheesy Chicken and Broccoli Macaroni

[Sherri Crum]

CHEESY CHICKEN  BROCCOLI MACARONI

4 boneless chicken breast halves, cut into chunks
1 14.5-oz. can chicken broth
2 c. elbow macaroni, uncooked
12 oz Velveeta, cut up
1 10oz pkg. frozen chopped broccoli, thawed

Spray large skillet with PAM.

Add chicken; cook  stir 2 minutes or until no longer pink. Stir in
broth. Bring to a
boil. Stir in macaroni.

Reduce heat to medium, cover. Simmer 8 - 10 minutes or until macaroni
is tender.
Add Velveeta  broccoli.

Stir until Velveeta is melted.
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[CnD] Chicken Cordon Bleu Casserole

[Sherri Crum]

Chicken Cordon Bleu Casserole

4 boneless chicken breasts, flattened slightly
1 to 2 tbsp oil
4 to 6 ounces thinly sliced ham
8 ounces shredded Swiss cheese
2 tbsp seasoned bread crumbs
1 tbsp Parmesan cheese

Heat oil in a large skillet over medium heat; brown chicken on all
sides. Place chicken in a 7x11-inch baking dish. Arrange ham slices
and shredded Swiss cheese over the chicken; sprinkle with bread crumbs
and Parmesan cheese. Bake chicken casserole at 325° for 25 to 35
minutes.
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Re: [CnD] BBQ Chicken Casserole

[Sherri Crum]

Hi,

The cooking time is so long, for an hour at dg375, that the chicken
should most definitely be cooked all the way through.

If you have any question, however, you could pierce the thickest part
of the breast with a knife to determine how tender the meat is. The
more tender the meat, the more thoroughly cooked it is.

HTH,

Sherri

On 2/3/12, Joey Couch ki4...@gmail.com wrote:
 What is the best way to make sure that the chicken brests are cooked
 all the way threw  after the cooking time for this recipe has past?
 Thanks.
 Joey

 On 2/3/12, Sherri Crum sssmile...@gmail.com wrote:
 BBQ Chicken Casserole

 4 boneless, skinless chicken breasts
 1 Can Nacho Cheese Soup
 1 4-oz. jar Salsa
 1 4-oz. Sour Cream
 1 Onion

 Place chicken in a dish. Mix soup, sour cream and onion together (it
 will be thick). Pour mixture over chicken. Add Salsa to the top. Bake
 for an hour at 375.
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 --
 Joey Couch
 phone 606-216-8033.
 email ki4...@gmail.com
 twitter.
  http://www.twitter.com/ki4vjd
 facebook.
  http://www.facebook.com/ki4vjd
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Re: [CnD] BBQ Chicken Casserole

[Sherri Crum]

Hi,

Apparently the folks who developed it thought that was the flavor when
the salsa was mixed with the other ingredients.

On 2/3/12, Charles Rivard wee1s...@fidnet.com wrote:
 Where's the barbecue in this one?

 ---
 Be positive!  When it comes to being defeated, if you think you're finished,
 you! are! finished!
 - Original Message -
 From: Sherri Crum sssmile...@gmail.com
 To: cookinginthedark@acbradio.org
 Sent: Friday, February 03, 2012 12:51 PM
 Subject: [CnD] BBQ Chicken Casserole


 BBQ Chicken Casserole

 4 boneless, skinless chicken breasts
 1 Can Nacho Cheese Soup
 1 4-oz. jar Salsa
 1 4-oz. Sour Cream
 1 Onion

 Place chicken in a dish. Mix soup, sour cream and onion together (it
 will be thick). Pour mixture over chicken. Add Salsa to the top. Bake
 for an hour at 375.
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 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark

 ___
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[CnD] Jiffy Recipes, Please

[Sherri Crum]

Hi Nancy,

I would love to review some of the recipes you have for Jiffy corn bread mix.

It is up to you how you want to do it.

Others on the list may enjoy them, or, you could simply send them to
me in an email.

Thanks,

Sherri
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Re: [CnD] recipe request-hashbrown casserole

[Sherri Crum]

I have a few--perhaps more.

Here's the first:

Colby Hash Browns

1 c. milk
1/2 c. beef broth
2 tbsp butter or margarine, melted, divided
1 tsp salt
1/4 tsp pepper
Dash garlic powder
1 pkg. (30 oz.) frozen country-style shredded hash brown potatoes
2 c. (8 oz.) shredded Colby cheese

In large bowl, combine milk, broth, 1 tablespoon butter, salt, pepper
and garlic powder. Stir in hash browns. heat remaining butter in large
nonstick skillet. Add hash brown mixture. Cook and stir over medium
heat until potatoes are heated through. Stir in cheese.
Transfer to greased shallow 2-qt. baking dish. Bake, uncovered, at
350° for 40-45 minutes or until potatoes are tender. Yield: 6
servings.


On 12/10/11, Sylvia Perez spe...@lvib.org wrote:
 Does anyone have a hashbrown casserole? I had one the other day at a
 function that was amazing.  I know it had some kind of cheese in it.  It
 was creamy and delicious.
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Re: [CnD] recipe request-hashbrown casserole

[Sherri Crum]

Italian Herbed Potatoes

2 green onions, sliced
1 tbs margarine
1 tsp dried parsley
1/4 tsp dried Italian seasoning
1/8 tsp salt
3 c. loose-packed frozen hash brown potatoes
1/4 c. Parmesan cheese

In 1-quart micro-wave safe casserole stir together green onions,
margarine, parsley flakes, Italian seasoning and salt. Cook, covered
on high, or 100% power for 1 2/2 minutes or until onions are tender.
Stir in frozen potatoes. Cook, covered, on high for 5 to 7 minutes
or until heated through, stirring once. Add Parmesan cheese; toss
to coat.


On 12/10/11, Sylvia Perez spe...@lvib.org wrote:
 Does anyone have a hashbrown casserole? I had one the other day at a
 function that was amazing.  I know it had some kind of cheese in it.  It
 was creamy and delicious.
 ___
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 Cookinginthedark@acbradio.org
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Re: [CnD] recipe request-hashbrown casserole

[Sherri Crum]

Potato Casserole (Good Potatoes)

1 32-oz. bag frozen hash brown potatoes
2 c. grated sharp Cheddar cheese
1 stick butter, melted
1 can cream of chicken soup, undiluted
1 8-oz. container sour cream
1 small onion, chopped

Break up frozen hash browns and combine with remaining ingredients in
baking dish.

Bake at dg350 for 1 hour.



On 12/10/11, Sherri Crum sssmile...@gmail.com wrote:
 I have a few--perhaps more.

 Here's the first:

 Colby Hash Browns

 1 c. milk
 1/2 c. beef broth
 2 tbsp butter or margarine, melted, divided
 1 tsp salt
 1/4 tsp pepper
 Dash garlic powder
 1 pkg. (30 oz.) frozen country-style shredded hash brown potatoes
 2 c. (8 oz.) shredded Colby cheese

 In large bowl, combine milk, broth, 1 tablespoon butter, salt, pepper
 and garlic powder. Stir in hash browns. heat remaining butter in large
 nonstick skillet. Add hash brown mixture. Cook and stir over medium
 heat until potatoes are heated through. Stir in cheese.
 Transfer to greased shallow 2-qt. baking dish. Bake, uncovered, at
 350° for 40-45 minutes or until potatoes are tender. Yield: 6
 servings.


 On 12/10/11, Sylvia Perez spe...@lvib.org wrote:
 Does anyone have a hashbrown casserole? I had one the other day at a
 function that was amazing.  I know it had some kind of cheese in it.  It
 was creamy and delicious.
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark


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