Re: [CnD] How do you flip round objects in a pan?
Hi, I don't do much frying because it's harder to do and it's not very helthy, but when I do it I usually flip things over with a fork and a little bit of help of my fingers. I just put the piece of chicken or whatever it is on the fork, flip it over and put it where I want on the pan. This gives me more control than a couple of tongs. Whatever we do we should be very careful with frying. Good luck Sisi -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Parham Doustdar Sent: Saturday, December 21, 2013 9:18 AM To: cookinginthedark@acbradio.org Subject: [CnD] How do you flip round objects in a pan? Hi, I am a new member to the list and am a novice in cooking. I'm living in Iran, and unfortunately do not have access to things that some of you may use to make cooking easy or more enjoyable; the most I have is determination and barest minimums, most of the time. :) So anyway, the thing I am mostly struggling with is flipping in general. I have been able to solve some of my problems by using double pans (those that have another half and can be flipped completely). What I do is that I flip the pan completely, open the (now) upper half, and try to separate the pieces of whatever I'm frying that have now fallen onto each other due to flipping. Now, two questions: 1. Is there a way to flip the pan so that the smaller pieces wouldn't land on each other? 2. How do you flip round objects, like chicken legs? Do you just deep-fry them? Thanks a lot for the help in advance! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark - No virus found in this message. Checked by AVG - www.avg.com Version: 2014.0.4259 / Virus Database: 3658/6938 - Release Date: 12/20/13 - No virus found in this message. Checked by AVG - www.avg.com Version: 2014.0.4259 / Virus Database: 3658/6938 - Release Date: 12/20/13 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baking Apples
Hi, You can core them before baking, fill them up with some sugar and cinnamon and bake them for 20-25 minutes. Sorry I can't give you anything too specific. I go by touch and feel. Smile! Sisi -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Monday, December 09, 2013 11:00 PM To: cookinginthedark@acbradio.org Subject: [CnD] Baking Apples Hi, folks. I'm looking for suggestions for baking apples. Since I plan to use them whole and cored for baked apples, I'm looking for suggestions for red ones, not green ones like Granny Smith. Yet I want an apple with tartness so some of the apple flavor is kept during the baking. What varieties available in the United States would y'all suggest? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark - No virus found in this message. Checked by AVG - www.avg.com Version: 2014.0.4259 / Virus Database: 3658/6903 - Release Date: 12/09/13 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Kroger Microwave Fudge
Hi, this sounds good. How much is 2 pounds powdered sugar? 2 sticks butter (I don't like margarine) is that 200 grams? Seems a bit much. Thanks Sisi -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Colleen Sent: Sunday, November 10, 2013 5:56 PM To: cookinginthedark@acbradio.org Subject: [CnD] Kroger Microwave Fudge KROGER MICROWAVE FUDGE Two pounds powdered sugar One cup cocoa Two sticks margarine One half cup milk One teaspoon vanilla One and one half cups chopped pecans, (optional) 1.. Thoroughly blend the powdered sugar and cocoa. Blend in a large microwave-safe bowl. 2.. Add the margarine and the milk to the cocoa mixture. (Do not stir.) 3.. Place bowl in microwave and cook on high for approximately 3 minutes. The margarine should be soft and melted. 4.. Add the vanilla and nuts, (if using). Stir vigorously until all is well-blended. 5. Pour fudge into a 9 by 13 inch pan and chill in the refrigerator for at least one hour to allow fudge to harden. Cut into squares and serve. This makes approximately sixty, one inch squares. If you're lucky enough to be Irish, you're lucky enough! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pancakes for One
Hi, I sent this question before but not sure it got through. What is wheat germ? Thanks Sisi -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Shannon Hannah Sent: Sunday, November 03, 2013 5:59 AM To: Cooking in the dark Subject: [CnD] Pancakes for One Pancakes for One 1/2 cup all-purpose flour 2 teaspoons wheat germ 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 egg 1/2 cup buttermilk 1 1/2 teaspoons vegetable oil Butter and maple syrup Method 1. In a bowl, combine flour, wheat germ, baking soda, baking powder and salt. 2. In another bowl, beat egg; add buttermilk and oil. 3. Stir into dry ingredients just until blended. 4. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. 5. Cook until the second side is golden brown. 6. Serve with butter and syrup. Yield 1 Serving (3 pancakes) ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pancakes for One
Hi, what is wheat jerm? Is it like flouer? Thanks Sisi -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Shannon Hannah Sent: Sunday, November 03, 2013 5:59 AM To: Cooking in the dark Subject: [CnD] Pancakes for One Pancakes for One 1/2 cup all-purpose flour 2 teaspoons wheat germ 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 egg 1/2 cup buttermilk 1 1/2 teaspoons vegetable oil Butter and maple syrup Method 1. In a bowl, combine flour, wheat germ, baking soda, baking powder and salt. 2. In another bowl, beat egg; add buttermilk and oil. 3. Stir into dry ingredients just until blended. 4. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. 5. Cook until the second side is golden brown. 6. Serve with butter and syrup. Yield 1 Serving (3 pancakes) ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Green beans/red sweet peppers
Hi RJ What is chia? Thanks Sisi -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ Sent: Thursday, April 25, 2013 1:30 AM To: citd Subject: [CnD] Green beans/red sweet peppers Seen I am home alone for a while, figure is a good time to stay vegetarian. today I had steel cut oats with berries and a avocado mix with yogurt and lemon juice for breakfast For the steel cut oats 1/4 cup of steel cut oats 1 tablespoon of chia Half a apple slice thin 1/2 teaspoon of Cinnamon 1 cup and a splash of water. Place all ingredients in a sauce pan with a tight lid. Set burner on a super low simmer and cook for forty-five minute. Stir occasionally. Put oats over blueberries and black berries. Add the avocado yogurt, with some sliced almonds, mix and enjoy. For Lunch was a leaf lettuce salad with calamari olives and a little feta cheese with a vinegar/olive oil dressing. For Supper Green beans/red sweet peppers. Add a little olive oil in a skillet and fry the green beans for 10 minutes Add the red sweet pepper cut into thin strips. Add one hot Hungarian pepper, chopped Season with oregano, black pepper, salt, and some granulated garlic. When beans are done the way you like them, Serve with the dressing of your choice. I use vinegar/olive oil. RJ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Spoon roles
Hi Bill, can you post the recipe please? Sisi -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Bill Deatherage Sent: Thursday, February 28, 2013 2:38 AM To: cookinginthedark@acbradio.org Subject: [CnD] Spoon roles Hello, I tried making Making spoon roles. I got the recipe on this list. I must have done something wrong. I think I might have put to much flour in the roles. I got a 32 oz. bag which I thought was 4 cups. So I didn't measure it out. maybe that is my first mistake. I was wondering is the dough supposed to be more like pancake batter or more like a bread dough? Thanks in advance Bill Deatherage Sent from my iPad ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] And the restaurants said we are sorry
Hi RJ This meal sounds wonderful. Can you post the recipe for strawbary cobbler? Or is it store bought? :) Thanks Sisi -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ Sent: Friday, February 15, 2013 2:18 AM To: citd Subject: [CnD] And the restaurants said we are sorry We were glad the restaurant we like couldn't take us this valentine Day. For we just finish our meal at home. On the menu were. 2 18 ounce rib eye steaks 2 sweet potatoes 2 leafy salad 2 glasses of red wine 2 Blueberry/strawberry cobblers. And we mustn't forget the coffee I prepare the steak and let them set out for a hour before cooking by salt/peppering both sides of the steak after I rinsed them off with cold water and patted them dry. Than coated them with olive oil. When it was time, seared the steaks by first heating up my 14 inch cast iron skillet for 5 minutes. Than added olive oil to the skillet and placing the steaks in the skillet for 3 minutes before I turn the steaks over and did another three minutes. Than place the steaks in a pre-heated 375 degree oven for 3 more minutes. Pulled the steaks out at a temp of 134 degree. Didn't have my wife do the thermometer thing, but by putting the steaks on a couple hot plates and adding a couple pads of butter to each steak and tenting them with foil, the steaks were a round 140 degrees when we got to them. The steaks were ever so juicy, they melted in your mouth. Now we are waiting for room to eat our dessert. RJ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] question about cookies
Hi all Is it possible to make cookie dough and leave it in the fridge over night to bake the next day? Any ideas of cookies that are meant to stay in the fridge over night? All tips apprecia ted. Thanks Sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] New Wave Cooktop, Does it really work?
Please excuse my ignorance, but what is the new wave cooker? Thanks and happy holidays Sisi -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of gail johnson Sent: Wednesday, December 26, 2012 7:20 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] New Wave Cooktop, Does it really work? good morning, we've used the nu-wave now for ten years, maybe longer. there are very few things that won't work with it. if you want a complete how to, please contact us at: mama-g...@samobile.net thanks -- Hank Gail Johnson something for everyone. http://www.youtube.com/watch?v=X9PNTCwRneY enjoy! Sharing a story or helping someone opens my heart to God's love. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Sisi's mashed potatos
Hi, here's how I make mashed potatos. Simple and tasty. J Peal 6 potatos, boil them in water until soften (test tenderness with fork), get rid of the water, mash the potatos with 1 tbsp butter, salt, black pepper, paprika and a little bit of milk. Mix well and serve. To make it a little sweeter and more interesting, add 2 sweet potatos and 2 carrots with the potatos. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] brown sugar
I think you can just use white sugar instead. Texture might be a little different but not much. Sisi -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of melissa Green Sent: Saturday, December 22, 2012 2:36 AM To: cooking in the dark Subject: [CnD] brown sugar Is there a substetute for brown sugar? I have a cookie recipe that calls for 3/4 cup of brown sugar. I don't want to buy a whole one for that little bit. I may just do that anyway. Blessings, Melissa and Pj Try to expect nothing, but be open for anything. Don't look for happiness, but don't settle for anything less. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Full Proof Fudge
Hello, I'd like to make this fudge. I'm just not sure what happens after stage 5. Do I leave it in the bowl or put it in a pan? Do I let it set for a few hours or overnight before serving? Thanks Sisi -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of gail johnson Sent: Friday, December 14, 2012 5:09 AM To: cookinginthedark@acbradio.org Subject: [CnD] Full Proof Fudge I have made this and it works. You don't need to have a thermometer or look for the soft ball stage. It is what we are giving for presents this year. Full Proof Fudge Ingredients: 1 cup butter unsalted preferred 2 cups sugar 1/2 cup milk 4-6 tablespoons cocoa powder 1 cup peanutbutter creamy or crunchy 1 cup nuts coarsely chopped (walnuts, pecan, or other. I used almonds. 3 cups quick cooking oats (do not use the longer cooking old-fashion oats. From personal experience I can tell you the fudge will not set up. 2 teaspoons vanilla 1 teaspoon pumpkin spice Method: 1. Melt the butter. 2. Add the sugar, milk, and cocoa. Keep stirring until it boils for one minute. If you end up doing it a couple minutes longer it will be fine. 3. Remove it from the heat. 4. Add the peanutbutter, oats, and vanilla. 5. Stir well. Make sure all the oats are covered totally. 6. The consistancy will be thick enough to drop by spoonfuls easily. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] red hot chilly peppers
Hi all, A few days ago I baked a potato chese pie. The recipe includes one red chilly pepper. It turned out great but the hot pepper burned my hands for quite some time after I was done cutting it to pieces, even though I washed my hands with cold water and soap right after cutting it. Would anybody know how to prevent this burning feeling on my hands? I can't use gloves so that's not an option. Thanks for your advice Sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] leaves in soup?
Hi all, I like the taste of parsly or selery in my soup, but I don't want those leaves in my plate. I don't like chooing them, especially selery. Does that make any sense? Does anybody have useful tips for fishing out those annoying leaves from the pot before serving? Thanks for any and all advice Sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] DOODLE CAKE WITH FROSTING
Hi, what is pet milk? Can I use any milk? Thanks Sisi - Original Message - From: marilyn deweese mldeweese15...@frontier.com To: cookinginthedark@acbradio.org Sent: Saturday, November 03, 2012 10:42 PM Subject: [CnD] DOODLE CAKE WITH FROSTING DOODLE CAKE WITH FROSTING 2 c. plain flour 2 c. white sugar 1 (20 oz.) can crushed pineapple, do not drain 2 whole eggs 2 tsp. soda 1/2 tsp. salt Mix cake ingredients together. Pour into 13 x 9 x 2 inch cake pan. Bake at 350 degrees for 25 to 30 minutes or until done. DOODLE CAKE ICING 1 sm. can Pet milk 1 stick butter 1 1/4 c. sugar 1 c. nuts (pecans) 1 c. coconut Mix milk, butter and sugar together in saucepan. Boil for 3 minutes over medium heat. Add nuts and coconut. Pour over cake while still hot. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7656 (20121103) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] DOODLE CAKE WITH FROSTING
thanks. Any ideas for substitutes? - Original Message - From: Allison Fallin afal...@cox.net To: cookinginthedark@acbradio.org Sent: Sunday, November 04, 2012 10:58 PM Subject: Re: [CnD] DOODLE CAKE WITH FROSTING Pet milk is evaporated milk. - Original Message - From: Sisi Ben-Simon fireb...@netvision.net.il To: cookinginthedark@acbradio.org Sent: Sunday, November 04, 2012 2:39 PM Subject: Re: [CnD] DOODLE CAKE WITH FROSTING Hi, what is pet milk? Can I use any milk? Thanks Sisi - Original Message - From: marilyn deweese mldeweese15...@frontier.com To: cookinginthedark@acbradio.org Sent: Saturday, November 03, 2012 10:42 PM Subject: [CnD] DOODLE CAKE WITH FROSTING DOODLE CAKE WITH FROSTING 2 c. plain flour 2 c. white sugar 1 (20 oz.) can crushed pineapple, do not drain 2 whole eggs 2 tsp. soda 1/2 tsp. salt Mix cake ingredients together. Pour into 13 x 9 x 2 inch cake pan. Bake at 350 degrees for 25 to 30 minutes or until done. DOODLE CAKE ICING 1 sm. can Pet milk 1 stick butter 1 1/4 c. sugar 1 c. nuts (pecans) 1 c. coconut Mix milk, butter and sugar together in saucepan. Boil for 3 minutes over medium heat. Add nuts and coconut. Pour over cake while still hot. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7656 (20121103) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7658 (20121104) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Using Milk
Jeri, I think you can. I like to try new things. I hardly ever cook according to the recipe, but I only make small changes in baking or else I can ruin the texture. Sisi - Original Message - From: Jeri Milton jjmil...@cox.net To: cookinginthedark@acbradio.org Sent: Saturday, October 27, 2012 7:04 PM Subject: [CnD] Using Milk Hi. I have a question about using milk in pie crust or bread recipes. I have more than one recipe that calls for warm water or cold water for bread. Can you usually use milk instead? Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7634 (20121027) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] poring batter into english cake sheets
Hi, does anybody have useful tips for poring batter into english cake sheets? I think they're called something else in the US. They are narrow on the sides and they're shaped like a rectangle, not square or round. Poring batter from a large bowl into one of those sheets can be tricky. A lot can spill on the counter. Any tips? Thanks Sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cookinginthedark Digest, Vol 37, Issue 16
Hi, just out of curiosity, why can't you send home made treats to school? thanks sisi - Original Message - From: Kimberly Qualls kimberly021...@gmail.com To: cookinginthedark@acbradio.org Sent: Wednesday, October 17, 2012 8:11 PM Subject: Re: [CnD] Cookinginthedark Digest, Vol 37, Issue 16 Thanks to everyone for the ideas and recipes...It's too bad that we can no longer send home made treats into school with our little ones...So, even with all of these yummy kid-perfect recipes, I will go out and buy prepackaged candy...(Sigh) On 10/17/12, cookinginthedark-requ...@acbradio.org cookinginthedark-requ...@acbradio.org wrote: Send Cookinginthedark mailing list submissions to cookinginthedark@acbradio.org To subscribe or unsubscribe via the World Wide Web, visit http://acbradio.org/mailman/listinfo/cookinginthedark or, via email, send a message with subject or body 'help' to cookinginthedark-requ...@acbradio.org You can reach the person managing the list at cookinginthedark-ow...@acbradio.org When replying, please edit your Subject line so it is more specific than Re: Contents of Cookinginthedark digest... Today's Topics: 1. Repost for Several Bar Cookie Recipes (Sherri Crum) 2. Re: Test (Sherri Crum) 3. Cookie Cake (Kimberly Qualls) 4. Re: Test (Tom Dickhoner) 5. Re: Cookie Cake (Jeri Milton) 6. So you know (Allison Fallin) -- Message: 1 Date: Wed, 17 Oct 2012 08:46:02 -0400 From: Sherri Crum sssmile...@gmail.com To: cookinginthedark@acbradio.org Subject: [CnD] Repost for Several Bar Cookie Recipes Message-ID: cakhz7vjgger1pmhebs8qnslvxckn0bfw7kn38azpgmdhje0...@mail.gmail.com Content-Type: text/plain; charset=ISO-8859-1 I tried to send this last week with no luck. Here it is again. For your convenience recipes below are separated with **. ** ANDREW'S FUDGIES 2/3 c. cooking oil 3/4 c. unsweetened cocoa 1/4 c. cooking oil 2 eggs, unbeaten 2 c. sugar 2 1/2 c. flour, sifted 1 tsp baking soda 1 tsp salt 1 tsp vanilla 1 1/2 c. cold water 1 c. chocolate bits 1 c. nuts, chopped Combine all ingredients in order given, except chocolate bits and nuts. Beat together thoroughly. Pour into ungreased 9 x 12 inch or 11 x 17 inch pan. Sprinkle chocolate bits over batter, then crushed nuts. Bake 30 minutes at dg350 (dg325 for glass pan). Cool in pan and cut into squares. ** Applesauce Brownies Servings: 16 1/3 c. vegetable oil 1/2 c. unsweetened applesauce 1/2 c. unsweetened cocoa powder 1/2 c. sugar 1 c. flour 1 tsp baking powder 1/2 tsp baking soda 2 large eggs 1 tsp vanilla 1/4 c. chopped nuts Preheat oven to dg375. Combine oil, applesauce and cocoa. Add sugar; stir until dissolved. Add eggs and vanilla. Mix dry ingredients together and stir into mixture. Pour batter into a greased and floured 9 inch square pan. Sprinkle on nuts. Bake 20-30 minutes or until top is set but edges are not dried out. Toothpick will come out clean. Cut into 16 or 24 squares. Calories: 165 ** BAKER'S CHOCOLATE FUDGE BARS 2 c. all-purpose flour 1 tsp baking soda 1 c. butter 1 1/3 c. firmly packed brown sugar 2 eggs 2 tsp vanilla 3 c. uncooked oats (quick or old fashioned) 1 12-oz. pkg. semi-sweet chocolate chips 2/3 c. sweetened condensed milk 1 tbsp butter 1 1/2 c. chopped walnuts Mix flour and baking soda. Cream 1 cup butter and the sugar. Beat in eggs and 1 teaspoon the vanilla. Mix in flour mixture and oats. Set aside 1 1/2 cups mixture. Press remainder into bottom of greased 13 x 9 inch pan. Melt 1 cup chocolate chips with milk and 1 tablespoon butter, stirring until smooth. Stir in remaining vanilla and 3/4 cup nuts. Spread over oat layer. Dot with remaining oat mixture. Sprinkle with remaining nuts and chips. Bake at dg350 for 40 minutes. Cool in pan. Cut into bars. Makes about 3 dozen. ** 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 350?. 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. ** Banana Bars 1/2 c. butter, softened 2 c. sugar 3 eggs 1-1/2 c. mashed, ripe bananas (3 medium) 1 tsp vanilla 2 c. flour Pinch of salt 1 tsp baking soda Cream cheese or vanilla frosting Chopped nuts Cream butter and sugar. Beat in eggs, banana and vanilla. In separate bowl combine flour, salt and baking soda. Add to creamed mixture and mix until combined. Pour into greased jelly-roll pan. Bake at dg350 for 25 minutes or until done. Frost with your favorite Cream Cheese or Vanilla frosting,
Re: [CnD] Cookinginthedark Digest, Vol 37, Issue 16
I suppose store-bought candy can also be tampered with. Sad indeed. Sisi - Original Message - From: Sandy warren.san...@sbcglobal.net To: cookinginthedark@acbradio.org; 'Tom Dickhoner' tdickho...@fuse.net Sent: Wednesday, October 17, 2012 9:59 PM Subject: Re: [CnD] Cookinginthedark Digest, Vol 37, Issue 16 You are correct in this assumption! Like you said, a very sad day for us and our country!However, let me interject here that this is not by any means, a new event. It was like that when my younger son was in elementary school during the 80s; the teachers gave the exact reasons listed in the previous email; candy and cookies could be tainted with drugs, man! So sad! Thus, everything must be packaged and candies wrapped. Let two! grins! grow! where one! grouch! was before! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Tom Dickhoner Sent: Wednesday, October 17, 2012 2:42 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Cookinginthedark Digest, Vol 37, Issue 16 Sisi, I was struck by Kimberly's message about not taking candy or treats to school. I suppose the reason is that with all the drugs around, the cookies might be tainted, and to prevent that, she cannot bring treats to the kids' school. If I am wrong about this forgive me. If what I am saying is true, it's a sad day for us and our country. - Original Message - From: Sisi Ben-Simon fireb...@netvision.net.il To: cookinginthedark@acbradio.org Sent: Wednesday, October 17, 2012 2:42 PM Subject: Re: [CnD] Cookinginthedark Digest, Vol 37, Issue 16 Hi, just out of curiosity, why can't you send home made treats to school? thanks sisi - Original Message - From: Kimberly Qualls kimberly021...@gmail.com To: cookinginthedark@acbradio.org Sent: Wednesday, October 17, 2012 8:11 PM Subject: Re: [CnD] Cookinginthedark Digest, Vol 37, Issue 16 Thanks to everyone for the ideas and recipes...It's too bad that we can no longer send home made treats into school with our little ones...So, even with all of these yummy kid-perfect recipes, I will go out and buy prepackaged candy...(Sigh) On 10/17/12, cookinginthedark-requ...@acbradio.org cookinginthedark-requ...@acbradio.org wrote: Send Cookinginthedark mailing list submissions to cookinginthedark@acbradio.org To subscribe or unsubscribe via the World Wide Web, visit http://acbradio.org/mailman/listinfo/cookinginthedark or, via email, send a message with subject or body 'help' to cookinginthedark-requ...@acbradio.org You can reach the person managing the list at cookinginthedark-ow...@acbradio.org When replying, please edit your Subject line so it is more specific than Re: Contents of Cookinginthedark digest... Today's Topics: 1. Repost for Several Bar Cookie Recipes (Sherri Crum) 2. Re: Test (Sherri Crum) 3. Cookie Cake (Kimberly Qualls) 4. Re: Test (Tom Dickhoner) 5. Re: Cookie Cake (Jeri Milton) 6. So you know (Allison Fallin) -- Message: 1 Date: Wed, 17 Oct 2012 08:46:02 -0400 From: Sherri Crum sssmile...@gmail.com To: cookinginthedark@acbradio.org Subject: [CnD] Repost for Several Bar Cookie Recipes Message-ID: cakhz7vjgger1pmhebs8qnslvxckn0bfw7kn38azpgmdhje0...@mail.gmail.com Content-Type: text/plain; charset=ISO-8859-1 I tried to send this last week with no luck. Here it is again. For your convenience recipes below are separated with **. ** ANDREW'S FUDGIES 2/3 c. cooking oil 3/4 c. unsweetened cocoa 1/4 c. cooking oil 2 eggs, unbeaten 2 c. sugar 2 1/2 c. flour, sifted 1 tsp baking soda 1 tsp salt 1 tsp vanilla 1 1/2 c. cold water 1 c. chocolate bits 1 c. nuts, chopped Combine all ingredients in order given, except chocolate bits and nuts. Beat together thoroughly. Pour into ungreased 9 x 12 inch or 11 x 17 inch pan. Sprinkle chocolate bits over batter, then crushed nuts. Bake 30 minutes at dg350 (dg325 for glass pan). Cool in pan and cut into squares. ** Applesauce Brownies Servings: 16 1/3 c. vegetable oil 1/2 c. unsweetened applesauce 1/2 c. unsweetened cocoa powder 1/2 c. sugar 1 c. flour 1 tsp baking powder 1/2 tsp baking soda 2 large eggs 1 tsp vanilla 1/4 c. chopped nuts Preheat oven to dg375. Combine oil, applesauce and cocoa. Add sugar; stir until dissolved. Add eggs and vanilla. Mix dry ingredients together and stir into mixture. Pour batter into a greased and floured 9 inch square pan. Sprinkle on nuts. Bake 20-30 minutes or until top is set but edges are not dried out. Toothpick will come out clean. Cut into 16 or 24 squares. Calories: 165 ** BAKER'S CHOCOLATE FUDGE BARS 2 c. all-purpose flour 1 tsp baking soda 1 c. butter 1 1/3 c. firmly packed brown sugar 2 eggs 2 tsp vanilla 3 c. uncooked oats (quick or old fashioned) 1 12-oz. pkg. semi-sweet chocolate chips 2/3 c. sweetened condensed milk 1 tbsp butter 1 1/2 c. chopped walnuts Mix flour
Re: [CnD] sweet potato pasta
Hi, I'm sure you can make this recipe with any kind of pasta, not necesarily sweet potato. - Original Message - From: Penny Reeder penny.ree...@gmail.com To: cookinginthedark@acbradio.org; aevinc...@ca.rr.com Sent: Tuesday, September 25, 2012 6:41 AM Subject: Re: [CnD] sweet potato pasta Hi Abby, There are Korean noodles that are made from sweet potatoes. I have never found them or eaten them, but I have been saving the recipe I'm pasting below for quite a long time, for the day when I find the sweet potato noodles and can make this delicious-sounding dish! Enjoy! Penny p.s., And let us know how you like the noodles, no matter what you eat them with! Japchae Serves 3 to 4 This is a salad-like japchae, fresh and light. It can be served as part of a larger dinner or as a meal in itself, with steamed rice or without. 8 ounces (or half a 12- to 16-ounce package) dangmyeon (sweet-potato-starch noodles) 1/2 bunch spinach (about 4 ounces), rinsed and trimmed 2 cloves garlic, minced, divided 1 tablespoon plus 1 1/2 teaspoons Asian sesame oil, divided 1/4 teaspoon salt 2 tablespoons vegetable oil, divided 6 ounces beef rib-eye, cut into 1/4- to 1/2-inch-thick strips 3 tablespoons plus 1 teaspoon soy sauce, divided 1/4 medium onion, sliced 3 to 4 shiitake mushrooms, stems discarded and caps sliced 1 carrot, shredded or cut into thin strips 3 green onions, cut into 1-inch pieces 2 tablespoons sugar Toasted sesame seeds for garnish 1. Cook the sweet-potato noodles in a large pot of boiling water according to the package directions, 4 to 6 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating. 2. Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, then cut the ball in half. Combine the spinach, half the garlic, teaspoon of the sesame oil, and the salt in a small bowl. Set aside to let the flavors soak in. 3. Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Add the beef, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Stir in the remaining garlic and transfer to a plate. 4. Heat the remaining tablespoon vegetable oil. Add the onion, mushrooms and carrots and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat. 5. In a large bowl, thoroughly combine the noodles, beef mixture, spinach, vegetables, remaining 3 tablespoons soy sauce, 1 tablespoon sesame oil and the sugar. Serve warm, sprinkled with sesame seeds. - Adapted from Quick Easy Korean Cooking (Chronicle Books, $22.95) by Cecilia Hae-Jin Lee On 9/24/12, Abby Vincent aevinc...@ca.rr.com wrote: I heard on a radio food show that a place in the Los Angeles Farmers' Market makes and sells all kinds of pasta. You can eat it there or take home the plain pasta. I'm sure I could figure out what to put on the chocolate pasta. Besides, who would make up such a recipe? Sweet potato pasta is more puzzling. I'm going to go there and order sweet potato pasta with whatever they add to it. I'd be interested if anyone on this list has suggestions. There's always mini-marshmallows, but I was thinking of something more savory. Any ideas? Abby ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7524 (20120927) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Buying Spices?
I think you actually can store spices in the freezer in small portions. My ex-mother in law does anyway. :) Sisi - Original Message - From: Sandy warren.san...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Friday, September 21, 2012 6:17 PM Subject: Re: [CnD] Buying Spices? Spices are very! Expensive; I have a friend who does a lot of Mediterranean cooking, and she says saffron would really break one's bank account! You might try places like those dollar stores, and get off brands. The trick is, due to their exhorbitant costs is not to waste them, but some times there are recipes where you only need stuff occasionally, and they go flat; wish you could store spices in the freezer! Any feedback on my thought? Let two! grins! grow! where one! grouch! was before! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Claudia Sent: Friday, September 21, 2012 4:13 AM To: cookinginthedark@acbradio.org Subject: [CnD] Buying Spices? hi, Bought ginger and nutmeg yesterday, at grocery store. I could only find the McCormick brand, and i paid almost $5 for each. And, I believe jars are only 1.6 ounces. It is ridiculous that spices should cost this much, and for so very little. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7503 (20120921) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] is it possible to go no mail?
Thank you. No need for that anymore. :) Sisi - Original Message - From: Steve and Gina Stewart stev...@suddenlink.net To: cookinginthedark@acbradio.org Sent: Tuesday, August 07, 2012 12:59 AM Subject: Re: [CnD] is it possible to go no mail? I can put you on no mail. just send me your email address. Steve Stewart -Original Message- From: Sisi Ben-Simon Sent: Sunday, August 05, 2012 10:59 PM To: cookinginthedark@acbradio.org Subject: [CnD] is it possible to go no mail? Hi, is it possible or do I have to unsubscribe and then rejoin? Thanks Sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark STEVE and GINA STEWART CnD MODERATOR ATTHEMARKET OWNER EMAIL;stev...@suddenlink.net ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7370 (20120809) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] buttermilk
That's a good tip, but buttermilk is also a very nice drink. Just pore some into a glass and drink it. Goes well with breakfast. :) Sisi - Original Message - From: marilyn deweese mldeweese15...@frontier.com To: cookinginthedark@acbradio.org Sent: Tuesday, August 07, 2012 3:51 PM Subject: Re: [CnD] buttermilk A BUTTERMILK TIP FROM RUSSIE! NEVER WASTE BUTTERMILK AGAIN After baking you are left with extra buttermilk. To save it, pour 1/2 cup portions into disposable cups, then place them on a tray and freeze until solid. Once frozen, toss the cups into a zip top freezer bag. Next time you need buttermilk, thaw the cups in the refrigerator and use as normal... - Original Message - From: melissa lissa1...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, August 06, 2012 11:27 PM Subject: [CnD] buttermilk I see lots of butter milk being used in many recipes. Is there a way to make buttermilk. I would hate to buy a half gallon of buttermilk and I only need one cup or less. Many blessings Melissa and Pj You think your pain and your heartbreak are unprecedented in the history of the world, but then you read. James Baldwin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7370 (20120809) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] is it possible to go no mail?
Hi, is it possible or do I have to unsubscribe and then rejoin? Thanks Sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] croutons
I don't have a recipe but there are microwaves that can bake like an oven so I guess it's possible to make crispy crunchy croutons in the microwave. As for store bought croutons getting stale, you can buy a small package and store it in the fridge after opening. Sisi - Original Message - From: jill o'connell jillo...@verizon.net To: cookinginthedark@acbradio.org; aevinc...@ca.rr.com Sent: Saturday, July 28, 2012 12:35 AM Subject: Re: [CnD] croutons The problem is that I live alone and can't use up a package before it gets stale. I had a recipe at one time that I was happy with but I lost it. - Original Message - From: Abby Vincent aevinc...@ca.rr.com To: cookinginthedark@acbradio.org Date sent: Thu, 26 Jul 2012 17:33:57 -0700 Subject: Re: [CnD] croutons I can almost guarantee it won't work. Bread ends up chewy and gooey and you want crunchy. Do them on the stove or oven. Or, Pepperidge Farm makes some great croutons. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville Sent: Thursday, July 26, 2012 1:31 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] croutons Hmm, I'd be interested in this, too, because bread really doesn't do well in the microwave, especially if you have to bake or brown it. Lisa Belville lisa...@frontier.com missktlab1...@frontier.com - Original Message - From: jill o'connell jillo...@verizon.net To: cookinginthedark@acbradio.org Sent: Thursday, July 26, 2012 2:30 PM Subject: [CnD] croutons I am looking for directions on making croutons in the microwave. Can anyone help? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7335 (20120727) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question About A Ceramic Stove Top
Hi, here's another question: how do you know where to place the pot or whatever dish you are cooking? Can you mark the right place with something that wouldn't melt? Thanks Sisi - Original Message - From: Susan Lumpkin slump...@austin.rr.com To: cookinginthedark@acbradio.org Sent: Wednesday, June 27, 2012 5:27 PM Subject: [CnD] Question About A Ceramic Stove Top Hi Everyone, If anyone here has a ceramic stove top, what kind of cookware can you use on it? Looking forward to your responses. Thanks in advance and happy cooking! Susan ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7252 (20120627) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] question about this recipe: Apricot Pie With Streusel
Hi, I'd like to make this pie but wondering if I can use fresh apricots instead of dry? Thanks Sisi Apricot Pie With Streusel Dough 2 tablespoons butter 1/2 cup milk 1/2 cup sugar 2 eggs 1 cup flour 1/2 teaspoon baking soda 11 ounces canned apricots Streusel 3 tablespoons butter 1/2 cup sugar 1/2 cup flour For dough, melt the butter and combine it with sugar, milk, soda, eggs and flour. Spread in a pie plate. Top with apricots (if they were in syrup, let the excess syrup drain before putting the apricots on the dough). You can use other fruit instead. For streusel, grate the cold butter and combine it with sugar and flour. Sprinkle over the pie and bake for 40 minutes at 350-400 degrees. __._,_.___ Reply to sender | Reply to group | Reply via web post | Start a New Topic Messages in this topic (1) Recent Activity: a.. New Members 2 Visit Your Group Good friends are like starsYou don't always see them, but you know they are always there. Play our daily trivia game http://my.funtrivia.com/tournament/cooking-friends-daily-trivia-chalenge-87506.html MARKETPLACE Hobbies Activities Zone: Find others who share your passions! Explore new interests. Switch to: Text-Only, Daily Digest . Unsubscribe . Terms of Use. __,_._,___ __ Information from ESET NOD32 Antivirus, version of virus signature database 4926 (20100308) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cowboy Burgers
Hi, what are craft singles? Thanks Sisi - Original Message - From: marilyn deweese mldeweese15...@frontier.com To: cookinginthedark@acbradio.org Cc: 2006christmasreci...@yahoogroups.com Sent: Saturday, June 23, 2012 4:15 AM Subject: [CnD] Cowboy Burgers Cowboy Burgers Take a bite. Can you smell the campfire? It's the A.1. Sauce-onion-cheese combo. Make some for your posse tonight. 8 servings What You Need 8 ground beef patties (2 lb.) 2 Tbsp. olive oil 3 sweet onions (2 lb.), thinly sliced, separated into rings 3 Tbsp. A.1. Original Steak Sauce 8 hamburger buns 2 tomatoes, sliced 8 KRAFT Singles Make It HEAT grill to medium heat. GRILL patties 5 min. on each side or until done (160ºF). MEANWHILE, heat oil in large skillet on medium-high heat. Add onions and cook and stir 10 min. or until golden brown, stirring frequently. Stir in steak sauce. FILL buns with tomatoes, burgers, Singles and onion mixture. Variation : Prepare using whole wheat rolls and KRAFT 2% Singles. Shortcut : There's no need for a separate melt step for these cheeseburgers. The heat from the hot burgers and onions will melt the Singles perfectly. nutritional info per serving Calories 450 Total fat 24 g Saturated fat 9 g Cholesterol 90 mg Sodium 650 mg Carbohydrate 29 g Dietary fiber 2 g Sugars 9 g Protein 29 g Source : Kraft. From Richard. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7242 (20120622) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] need advice on a recipe
Hi Denise I think you're doing nothing wrong. 10-12 minutes is not long enough to cook chicken, especially not in the oven. If it turned out well then it doesn't really matter that you needed twice the time spesified in the recipe. Sisi - Original Message - From: Denise dlmille...@friendlycity.net To: cookinginthedark@acbradio.org Sent: Wednesday, June 06, 2012 4:30 AM Subject: [CnD] need advice on a recipe Hi folks ! I have tried a recipe twice and both times the recommended cooking time is way too short to thoroughly cook the chicken. Please tell me what I am doing wrong. Cheesy chicken strips Ingredients 4 chicken breast halves 1 egg 2 cups cheese crackers ½ cup finely shredded cheddar cheese 1.Preheat oven to 400. Beat egg in a bowl. Combine crackers and cheese in resealable bag and crush crackers. Cut chicken into ¼ inch strips. 2.Dip chicken into egg and drain excess. Place in bag, seal and shake to coat. Place in single layer on jelly roll pan. (I do not own a jelly roll pan so I have used a glass casserole dish.) 3. Cook uncovered for 10-12 minutes or until no longer pink. I have cooked this twice and both times it took at least twice as long on the cooking time. What am I doing wrong? Thanks Denise Millette Discovery Toys Educational Consultant www.discoverytoyslink.com/denisestoypage Find me on facebook at Denise's Discovery Toys 229-848-0486 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7198 (20120605) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] cake mix from scratch?
Hi, I don't want to buy cake mixes so would like to know how to make them from scratch. I suppose it's just flour, sugar, eggs and butter. Still it would be nice to have a recipe. What's the difference between white and yellow mix? Thanks Sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Need Advice About This Recipe
Yes I think it would work. Very nice summer recipe. Thanks! Sisi - Original Message - From: cathy harris cathar...@bellsouth.net To: cookinginthedark@acbradio.org Sent: Thursday, April 19, 2012 12:12 AM Subject: [CnD] Need Advice About This Recipe Here is a recipe I want to try. What do you think about adding yogurt, say vanilla, instead of sour cream? Any help from seasoned cooks, would be appreciated. Thanks. C COOL SUMMER - HOLIDAY SALAD Printed from cooks.com 1 c. tiny marshmallows 1 c. sour cream 1 c. mandarin oranges 1 c. coconut 1 c. chunk pineapple 1 c. maraschino cherries, halved 1 c. seedless grapes, halved 1/2 c. walnuts/pecans (optional) Mix fruit (except cherries) and chill 1 hour. Add sour cream marshmallows and coconut, let refrigerate overnight covered. Just before serving add cherries and nuts; mix well. Cathy Holshouser-Harris cathar...@bellsouth.net ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7067 (20120418) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] pizza crust again
Hi, I usually make my own pizza sauce, I can post the recipe if anyone's interested, but I do like the uncle Ben's pizza sauce which comes in a glass jar if I remember correctly. Haven't bought it in a while. Sisi - Original Message - From: Nancy Martin nancyam1...@att.net To: cookinginthedark@acbradio.org Sent: Monday, April 09, 2012 8:55 AM Subject: [CnD] pizza crust again Hi everyone, Now that I think about it, the Chef Boyardee pizza kits had a powdered mix, a can of pizza sauce and a small can of Parmesan cheese. Hot water is added to the crust mix and it is more like yeast dough than biscuits. Correct me if I'm wrong, but it seems like pizza sauce in a can isn't easy to find any more. Thanks, Nancy Martin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7039 (20120409) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] flour question
Hi Shannon, would it be the same amount? I mean if the recipe calls for 2 cups all purpose, would you use 2 cups self rising or less? I thought I'd try it with a cake, not cookies. Thanks Sisi - Original Message - From: Shannon Wells oldtimechrist...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, April 09, 2012 4:43 PM Subject: Re: [CnD] flour question Sisi, no, you can't use all purpose if the recipe calls for self rising. However, you can use self rising if recipe calls for all purpose. Self rising already has salt and baking powder in it. Sometimes, I can tell the difference in all purpose and self rising by the smell, but never by the touch. I can't explain the smell of self rising, but it just seems different. Maybe the difference is that it has a smell and all purpose does not. I have used self rising flour in cookie recipes, mostly to try and save time, but the cookies do not turn out as good as when I use all purpose and the correct measurements for baking powder and salt. Hope this helps. Shannon Wells On Apr 9, 2012, at 9:32 AM, Sisi Ben-Simon wrote: Hi all, actually I have 2 questions: 1. is there any way to know by feel if I have all purpose or self rising flour? That's of course when there's no sighted person around to ask. :) 2. Is it possible to use self rising instead of all purpose flour? Say 1 cup of self rising for 2 cups of all purpose? Thanks in advance for your input Sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7039 (20120409) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Sisi's pizza sauce
Sisi's pizza sauce Note: I can give you a rough estimate of quantities. It all depends on the size of the crust. Sometimes I make pizza for 1 just for myself and sometimes a family size dish when I have company. So these are the engrediants and you guys can decide the measurements according to your needs. 1 medium tomato paste (260 drams) 2 ripe tomatos cut in cubes 1 medium onion 3 garlic cloves, minced or cut in small pieces a generous handful of oregano Salt, pepper, paprica, and some chilly powder if you like. Mix everything in a non stick sauce pan with a little bit of oil spray, starting with the onion and garlic and gradually adding the other engrediants. simmer on medium heat until it all starts to smell good. Since the sauce is going on the pizza and into the oven, don't simmer for too long on the stove. When the onions are soft you can take it off the stove and pore over pizza crust. I think some people actually skip the stove stage and just mix everything together in a bowl before spreading over the pizza crust. Haven't tried it myself but it should work. Add any topping you like and put the pizza in the oven. Enjoy Sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sisi's pizza sauce
Depends how saucy you like your pizza but I'd say this is enough for 2 people. Sisi - Original Message - From: Charles Rivard wee1s...@fidnet.com To: cookinginthedark@acbradio.org Sent: Monday, April 09, 2012 5:22 PM Subject: Re: [CnD] Sisi's pizza sauce How many pizzas would your rough estimate cover? Thanks. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: Sisi Ben-Simon fireb...@netvision.net.il To: cookinginthedark@acbradio.org Sent: Monday, April 09, 2012 9:07 AM Subject: [CnD] Sisi's pizza sauce Sisi's pizza sauce Note: I can give you a rough estimate of quantities. It all depends on the size of the crust. Sometimes I make pizza for 1 just for myself and sometimes a family size dish when I have company. So these are the engrediants and you guys can decide the measurements according to your needs. 1 medium tomato paste (260 drams) 2 ripe tomatos cut in cubes 1 medium onion 3 garlic cloves, minced or cut in small pieces a generous handful of oregano Salt, pepper, paprica, and some chilly powder if you like. Mix everything in a non stick sauce pan with a little bit of oil spray, starting with the onion and garlic and gradually adding the other engrediants. simmer on medium heat until it all starts to smell good. Since the sauce is going on the pizza and into the oven, don't simmer for too long on the stove. When the onions are soft you can take it off the stove and pore over pizza crust. I think some people actually skip the stove stage and just mix everything together in a bowl before spreading over the pizza crust. Haven't tried it myself but it should work. Add any topping you like and put the pizza in the oven. Enjoy Sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7039 (20120409) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sisi's pizza sauce
no, sorry. I use ready made. Sisi - Original Message - From: Gerry Leary lger...@q.com To: cookinginthedark@acbradio.org Sent: Tuesday, April 10, 2012 6:27 AM Subject: Re: [CnD] Sisi's pizza sauce Do you have a recipe for Crust? - Original Message - From: Sisi Ben-Simon fireb...@netvision.net.il To: cookinginthedark@acbradio.org Sent: Monday, April 09, 2012 8:07 AM Subject: [CnD] Sisi's pizza sauce Sisi's pizza sauce Note: I can give you a rough estimate of quantities. It all depends on the size of the crust. Sometimes I make pizza for 1 just for myself and sometimes a family size dish when I have company. So these are the engrediants and you guys can decide the measurements according to your needs. 1 medium tomato paste (260 drams) 2 ripe tomatos cut in cubes 1 medium onion 3 garlic cloves, minced or cut in small pieces a generous handful of oregano Salt, pepper, paprica, and some chilly powder if you like. Mix everything in a non stick sauce pan with a little bit of oil spray, starting with the onion and garlic and gradually adding the other engrediants. simmer on medium heat until it all starts to smell good. Since the sauce is going on the pizza and into the oven, don't simmer for too long on the stove. When the onions are soft you can take it off the stove and pore over pizza crust. I think some people actually skip the stove stage and just mix everything together in a bowl before spreading over the pizza crust. Haven't tried it myself but it should work. Add any topping you like and put the pizza in the oven. Enjoy Sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7040 (20120409) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] bread making problem
Hi, what is an air baked pan? thanks sisi - Original Message - From: Shannon Wells oldtimechrist...@gmail.com To: cookinginthedark@acbradio.org Sent: Thursday, April 05, 2012 7:23 PM Subject: Re: [CnD] bread making problem Patty, one thing to be careful of is to make sure your rack is in the middle of the oven. Another thing you can do is try baking for a shorter time, maybe a minute or 2. Sometimes using an air bake pan helps. You could also try lowering the temperature of the oven and adding a minute or 2 to the baking time. Sorry I can't be more help than that. Maybe someone else has a better idea. Shannon Wells On Apr 5, 2012, at 10:16 AM, Patty wrote: I have a question for the list. I have started experimenting with different breads and bread recipes. My bread bakes in the oven, and it comes out beautifully except for the bottm. The bottom is always too done and sometimes it gets a little burnt. I really hate and am wondering if anyone knows a way to prevent the bottom from cooking too much. Maybe some suggestions on different pans would be helpful. I form the bread, and use just a jelly roll pan to place the bread on. Any help would be appreciated. Patty ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7031 (20120405) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] bread making problem
Thanks Shannon that's interesting. First time I hear about this. I'm wondering in which cases it can be useful? Sisi - Original Message - From: Shannon Wells oldtimechrist...@gmail.com To: cookinginthedark@acbradio.org Sent: Thursday, April 05, 2012 9:53 PM Subject: Re: [CnD] bread making problem An air bake pan is one that has a double layer on the bottom. You can feel the holes in the bottom where air can come between the two. It basically puts air between the bottom of the pan where your food sits and the part that touches the oven rack. Shannon Wells On Apr 5, 2012, at 2:49 PM, Sisi Ben-Simon wrote: Hi, what is an air baked pan? thanks sisi - Original Message - From: Shannon Wells oldtimechrist...@gmail.com To: cookinginthedark@acbradio.org Sent: Thursday, April 05, 2012 7:23 PM Subject: Re: [CnD] bread making problem Patty, one thing to be careful of is to make sure your rack is in the middle of the oven. Another thing you can do is try baking for a shorter time, maybe a minute or 2. Sometimes using an air bake pan helps. You could also try lowering the temperature of the oven and adding a minute or 2 to the baking time. Sorry I can't be more help than that. Maybe someone else has a better idea. Shannon Wells On Apr 5, 2012, at 10:16 AM, Patty wrote: I have a question for the list. I have started experimenting with different breads and bread recipes. My bread bakes in the oven, and it comes out beautifully except for the bottm. The bottom is always too done and sometimes it gets a little burnt. I really hate and am wondering if anyone knows a way to prevent the bottom from cooking too much. Maybe some suggestions on different pans would be helpful. I form the bread, and use just a jelly roll pan to place the bread on. Any help would be appreciated. Patty ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7031 (20120405) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7031 (20120405) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] The Sweet Potato Tea Bread Recipe
Hi Penny, I think it's a matter of taste. I usually cut the portions of butter and sugar in recipes because they call for too much butter and sugar. Too much for my liking anyway. When a recipe calls for 1 cup butter I use 1/2 cup. When they say 3 cups sugar I use 1.5 cup. It doesn't hurt the recipe at all. In this case I think 2/3 cups butter is not too much, but again it's a matter of taste. Sisi - Original Message - From: Penny Reeder penny.ree...@gmail.com To: cookinginthedark cookinginthedark@acbradio.org Sent: Tuesday, April 03, 2012 5:59 PM Subject: [CnD] The Sweet Potato Tea Bread Recipe To the person who shared the Sweet Potato Tea Bread Recipe -- it's delicious but I wonder if there's a mistake in the recipe. Here is what you shared: Sweet Potato Tea Cake Call it tea cake or call it quick bread, or call it delicious...all three work for this sweet potato treat. definition list of 11 items 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoon ground cinnamon 1 cup granulated sugar 1 cup sweet potatoes, cooked and mashed 2 large eggs, beaten 2/3 cup butter, melted 1/2 cup shredded coconut 1/2 cup seedless raisins 1/2 cup chopped walnuts list end list of 3 items 1. Measure flour, soda, salt, cinnamon and sugar into mixing bowl. Make a well in center. Measure remaining ingredients into well. Stir carefully, just enough to mix. 2. Pour into greased 9 x 5-inch loaf pan. 3. Bake at 350°F (175°C) for 1 hour. Remove from pan. Cool before slicing. list end Makes 8 servings. Enjoy. I made it, we are enjoying it, but it baked for an hour and 40 minutes! Do you think the recipe should read 1 third cup of butter? Thanks. Penny ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7024 (20120403) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] BUTTER QUESTION
I think it's because salted butter is too salty for a cake or any other sweet recipe. You may have half a teaspoon of salt in a sweet recipe, but no more. Sisi - Original Message - From: Amanda Wilson moonro...@bellsouth.net To: Cooking in the Dark Cookinginthedark@acbradio.org Sent: Saturday, March 31, 2012 8:23 PM Subject: [CnD] BUTTER QUESTION How come in every recipe in every book i have read they use unsalted butter? Is this because you add salt later? Thanks, from Amanda ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7016 (20120331) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] question for the group
Yes they should be in the fridge after opening. Don't leave them in the can. Put them in a plastic container. Sisi - Original Message - From: Anna Globe annabarb...@cogeco.ca To: cookinginthedark@acbradio.org Sent: Thursday, March 15, 2012 8:43 PM Subject: [CnD] question for the group Hello there, my question is about chick pees, I buy them in a can and when its closed I keep it on a shelf, but when they are opened should they be put in the fridge? thanks for any help. Please join us at the angelsongs. angelsongs-subscr...@yahoogroups.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6969 (20120315) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking egg plant
Hi Bill, your question is not stupid at all. I'm not sure about how to cook leak and squash. Anyway, it's not necesary to peal eggplants before cooking. You wash them up, cut off the stems, chop them to big bite size cubes because they shrink somewhat while they cook so don't cut them too small. It is recommended but only optional to sprincle salt over the eggplant in a bowl and leave them for about 20-30 minutes. Then you wash and dry them with a papertowel. This is done to get rid of the little seads and some bitter taste. Again that's optional. I do it sometimes, not always. hth Sisi - Original Message - From: Bill Deatherage bi...@insightbb.com To: cookinginthedark@acbradio.org Sent: Wednesday, February 22, 2012 2:45 AM Subject: [CnD] cooking egg plant I am interested in cooking eggplant to put in dishes like vegetarian lasagna. I have never cooked egg plant before but it is one of those things I decided to try after deciding to become vegetarian. Do you peal it before cooking. Or what do you do to prepare it before cooking? I know these questions sound stupid but I wasn't sure. Thank you in advance. Bill Deatherage ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6904 (20120222) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] repost for Charles:Honey-Spiced Cider
Sugar, if you want full forgiveness for your horrible sin, you must repost that recipe 1 times for each and every member. You must stand on your head 3 times a day, 3 minutes each time, and chant: sometimes I feel like a subjectless child. Then the special committee will discuss your case and make its ruling, which you cannot appeal of course! Come on people! Seriously! Don't we all make a mistake from time to time? How hard do we have to be on other people just to feel good about ourselves? Think about it! Sisi - Original Message - From: Sugar sugarsy...@sbcglobal.net To: Cooking In The Dark cookinginthedark@acbradio.org Sent: Monday, February 20, 2012 5:23 PM Subject: [CnD] repost for Charles:Honey-Spiced Cider Steve, Dale and other mods... please accept my apology for my huge, huge, huge mistake,and I apologize to all the entirer list for my mistake of jaws not including the name of the recipie, and for me not checking; I am certain, this has happened to the best of us..smile so just for you dearest: is again: Honey-Spiced Cider Yield: 8 servings 5 cups apple cider 3/4 cup honey 2 small navel oranges 24 whole cloves 7 cinnamon sticks 1 (4 inch) strip lemon zest (colored portion of peel) 1/4 tsp grated nutmeg Combine cider and honey in a saucepan; stir over medium heat until honey dissolves. Slice oranges into quarters; push 3 cloves into the rind of each slice. Add slices to the cider along with cinnamon sticks, lemon zest and nutmeg. Simmer on low heat, covered, for 20 minutes. Remove fruit and spices, serve hot. Do everything without complaining or arguing, so that you may become blameless and pure, children of God without fault in a crooked and depraved generation, in which you shine like stars in the universe. -- Philippians 2:14-15 ~Be Blessed, Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6899 (20120220) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] The Skippy Truffle Cookies
Hi sugar can you explain that bit about pressing the cookies? You dip the fork in sugar and then press it to the cookie sheet? Why and how is that done? Thanks Sisi - Original Message - From: Sugar sugarsy...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Tuesday, February 14, 2012 8:30 AM Subject: Re: [CnD] The Skippy Truffle Cookies Hi D there is nothing wrong with the recipie.\it has no flour included.\just make sure you let the cookies cool off all the way before removing from cookie sheet. I just made some a few hours ago and I often make them for church events here is my version: 1 cup creamy peanut butter 1 cup brown sugar 1 egg in a bowl mix all three ingrediatns until a dough like then place by spoon ful on a pam sprayed cookie sheet(butter flavor) in preheat oven for about 15 minutes; at 350 degress, once preheated leave in for about 10 to 12 minutes make sure you press gently before putting in oven with a sugar dipped fork to make the indentionsnoticeable(this is optional) and then wait about 20minutes or 10 near a cool area and once very cool, remove and place in a nicely decorated platter sugar 'Four things you can't recover: The STONE after the throw. The WORD after it's said. The OCCASION after it's missed.The TIME after it's gone.' ~Be Blessed, Sugar - Original Message - From: Donald kai.cat...@bmts.com To: cookinginthedark@acbradio.org Sent: Friday, February 10, 2012 5:31 PM Subject: Re: [CnD] The Skippy Truffle Cookies Hi there, I suspect there is something wrong with this recipe...there should be some flour to create this cookie? D - Original Message - From: marilyn deweese mldeweese15...@frontier.com To: cookinginthedark@acbradio.org Sent: Friday, February 10, 2012 2:11 PM Subject: [CnD] The Skippy Truffle Cookies The Skippy Truffle Cookies 1 c. Skippy creamy peanut butter 1 c. light brown sugar, firmly packed 1 large egg 1 tsp. baking soda 1/2 c. semi-sweet chocolate chips Preheat oven to 350 degrees. In a small bowl, with a wooden spoon, combine all ingredients except chocolate chips until blended. Stir in chocolate chips just until combined. On ungreased baking sheets, using slightly rounded teaspoonfuls, drop dough 2 inches apart. (Do not flatten.) Bake 9 minutes or until cookies are puffed and golden. (Cookies will be very soft.) Place baking sheets on a wire rack and let stand for 5 minutes. Remove cookies from sheets and cool completely. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6881 (20120213) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] freezing bananas
I think you can use them in a fruit shake or banana bread. Sisi - Original Message - From: Nancy Martin nancyam1...@att.net To: cookinginthedark@acbradio.org Sent: Sunday, February 12, 2012 6:33 PM Subject: Re: [CnD] freezing bananas Hi everyone, The bananas were already ripe so I peeled and froze them whole. Can I still thaw and use them later? Thanks, Nancy Martin Oklahoma -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Katie Chandler Sent: Friday, February 10, 2012 2:40 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] freezing bananas Nancy, You freeze bananas with the peel on. Just place in the freezer, when they start to get ripe but not over riped. The outside peel with turn black but the inside fruit will be firm and good. When you need to use them like in banana bread or what ever, take out an let thaw for a little bit, then peel them and use however the recipe calls for. Katie Swallowing your pride seldom leads to indigestion. - Original Message - From: Nancy Martin nancyam1...@att.net To: cookinginthedark@acbradio.org Sent: Friday, February 10, 2012 1:42 PM Subject: [CnD] freezing bananas Hi everyone, I have a batch of bananas that I don't want to use immediately. I seem to remember I can freeze them and cook with them later. Is it best to freeze them sliced, mashed, or just peeled? Thanks so much, Nancy Martin Oklahoma ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark - No virus found in this message. Checked by AVG - www.avg.com Version: 2012.0.1913 / Virus Database: 2112/4801 - Release Date: 02/10/12 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6877 (20120211) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] gloves for peeling?
Never heard of them but I think they'd be useless for blind people. You need to feel with your hands to make sure you pealed off everything. Just my thoughts. Sisi - Original Message - From: Rebecca Manners rebeccamann...@hotmail.com To: cookinginthedark@acbradio.org Sent: Wednesday, February 01, 2012 5:11 PM Subject: [CnD] gloves for peeling? Hi, everyone. Reading about all these gadgets reminds me of a question. I have heard of some gloves which are supposed to help in peeling vegetables and fruits. Supposedly, you just rub them across whatever you want to peel and the peel comes right off. Has anyone ever used these? Do you know where they can be found? Thanks, Becky ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6848 (20120201) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] aluminum foil?
Hi, I think there's no diference between the sides of aluminum foil. As for cutting it straight, you have a sharp edge along the side of the box. role out the foil as much as you need, feel the sharp edge with your fingers and cut the paper along that edge. I hope that's clear enough. I guess it's easier to demonstrate than to explain in writing. :) Sisi - Original Message - From: Charles Rivard wee1s...@fidnet.com To: COOKING IN THE DARK cookinginthedark@acbradio.org Sent: Thursday, February 02, 2012 5:50 PM Subject: [CnD] aluminum foil? Does it make a difference which side faces in or out when wrapping something in aluminum foil for cooking? If so, how can you tell which side is which? Also, anyone know of a really good way to cut the foil straight rather than tearing it by mistake? These are probably simply answered, but thanks in advance. --- Shepherds are the best beasts, but Labs are a close second. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6851 (20120202) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] care of a cast iron skillet
I don't know about rust spots, but I do know from painful experience that mothers in law always look for and *always!* find spots everywhere! LOL! Seriously I'd leave it in soapy water for about 10 minutes before cleaning the skilit. Good luck Sisi - Original Message - From: Bill Deatherage bi...@insightbb.com To: cookinginthedark@acbradio.org Sent: Thursday, February 02, 2012 11:48 PM Subject: [CnD] care of a cast iron skillet Hello, I got a cast iron skillet several months ago. I am not sure if I seasoned it correctly but, some one told me there is some places in the bottom where ithe color is lighter than others. could it be because of not being properly seasoned? also, there was a rust spot in it and my mother-in-law cleaned it out. I was wondering what I can do to keep it from having rust spots? Thank you in advance. Bill Deatherage ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6851 (20120202) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Knife skills and cabbage
Hi, I do the same, or sometimes I use my hands to shred cabige or lettus. Besides it's the proper thing to shred with hands and not with a metal knife. Sisi - Original Message - From: Sheila Rieger ze...@telus.net To: Cooking in the Dark cookinginthedark@acbradio.org Sent: Monday, January 30, 2012 11:56 PM Subject: [CnD] Knife skills and cabbage Hello All, Regarding our discussion about knife skills, I do a little cheating. Whenever anything calls for shredded cabbage, e.g. Anna's vegetarian soup, I purchase a bag of cole slaw. I have tried shredding a cabbage with a knife, as I don't have a food processor, and Oh Boy! I can spend months cleaning up the kitchen afterwards. So time is money too, and why not cheat when you can? Sheila, Vancouver, Canada. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6841 (20120130) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] is there a problem with the list?
I haven't received anything here since maybe Thursday.. :) Sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] is there a problem with the list?
Hi, it's working fine now but it was quiet for a few days. I think people should really lighten up about the rules a little. Ok this is not a chat list but I wouldn't want to separate tips from recipes. We're all human and we all need some help once in a while. If all I want is recipes I can find them on the internet. This list is for visually impaired people who need to do things a little differently sometimes, so what's wrong with helping each other out once in a while? Greetings Sisi - Original Message - From: Bradley Eaton eltonb...@gmail.com To: cookinginthedark@acbradio.org Sent: Sunday, January 29, 2012 4:35 PM Subject: Re: [CnD] is there a problem with the list? Hi Sisi, I've been wondering the same thing. It seems like for a few days, all the discussion was focused on helping people with certain things and barely anything, then when they were told to get back to the recipes, everything just stopped until today, so I don't understand what was going on myself. This is a great list, but I'm sure a lot of people probably felt the same when nothing was said for days. To be honest, I feel they should have two separate lists, one specifically for recipes and one for tips and help. That way, people who just joined the list for recipes and those that need help or tips can join that list (although recipe related tips help would be still in the Recipes list), although I do see the advantages of having it all combined. I don't think there's anything wrong with the list as I'm now starting to get more recipes through. Cheers! Bradley ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6837 (20120129) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cook meat?
Jesica, I don't have a thermometer but I touch the meat with a fork. If it's not done it's too soft. I think it's also a matter of experience. If you're cooking ground beef you can taste a little bit to see when it's done. hth Sisi - Original Message - From: jessica jessicabrown...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, January 23, 2012 6:00 AM Subject: Re: [CnD] cook meat? How would that work? What if the thermometer said that one part of the meat was cooked so I thought it was all done when it was just that one part that is done? Also how does the temperature of the meat tell you when it is done? - Original Message - From: Nicole Massey ny...@gypsyheir.com To: cookinginthedark@acbradio.org Date sent: Sun, 22 Jan 2012 21:45:24 -0600 Subject: Re: [CnD] cook meat? This is when your talking meat thermometer comes to your rescue. They're worth having. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jessica Sent: Sunday, January 22, 2012 9:23 PM To: cookinginthedark@acbradio.org Subject: [CnD] cook meat? Hi. I am completely blind in both eyes. How do I know when meat is done cooking? I can not see what color it is and I do not trust the cooking time that is written on the instructions because no 2 ovens are the same. sent from my BrailleNote ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6817 (20120122) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] frozen meat in crockpot question
I've cooked frozen meats in a regular pot with no problem, and you're right it is healthier regarding the food poisoning issue. Sisi - Original Message - From: Michael Baldwin mbald...@gpcom.net To: cookinginthedark@acbradio.org Sent: Wednesday, January 18, 2012 4:59 PM Subject: Re: [CnD] frozen meat in crockpot question I am sure that is included to cover their butt. I am sure there are people that will read 5 hours on a recipe and put in frozen meet instead of thawed, and get sick cause it was not done in 5 hours and sue Hamilton Beach over it. I have cooked frozen beef, pork, whole chicken, chicken breasts, and probably more in my crock pot with no issues. In fact it has been shown that cooking frozen meet is healthier from a food poisoning stand point. That is why cooking your turkey frozen is a big push now, although I have been doing that for a long time to. Michael -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Tuesday, January 17, 2012 17:52 To: cookinginthedark@acbradio.org Subject: Re: [CnD] frozen meat in crockpot question I very recently bought a Hamilton Beach 5-quart crockpot, and haven't used it yet. As I needed to scan the manual before using it, anyway, I just scanned it. The manual says never to put frozen foods into the crock. Always thaw first. HTH. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: Donald kai.cat...@bmts.com To: cooking dark cookinginthedark@acbradio.org Sent: Tuesday, January 17, 2012 3:27 PM Subject: [CnD] frozen meat in crockpot question I am not a regular crock pot user and I am sure we have this question before, but I forget the answer. I was going to place a small frozen roast of beef into my pot, put it on high and leave it to cook with a little bit of water to start with in the pot. What is your opinion on frozen meat into a crock pot? Donald ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6806 (20120118) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Syl's Caldo De Rez(Beef Soup)
I suppose we can use fresh onions too. That's always my preference. Sisi - Original Message - From: Nicole Massey ny...@gypsyheir.com To: cookinginthedark@acbradio.org; 'Sugar' sugarsy...@sbcglobal.net Sent: Friday, January 13, 2012 1:06 AM Subject: Re: [CnD] Syl's Caldo De Rez(Beef Soup) Ah, also called Minced Onion, then. That's what I figured it was, but it's good to confirm. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sugar Sent: Thursday, January 12, 2012 4:52 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Syl's Caldo De Rez(Beef Soup) like flakes sold in the spice aisle 'Real tears are not those that fall from your eyes and cover your face, but that fall from your heart and cover your soul.' ~Be Blessed, Sugar - Original Message - From: gail johnson mama-g...@samobile.net To: cookinginthedark@acbradio.org Sent: Thursday, January 12, 2012 2:34 PM Subject: Re: [CnD] Syl's Caldo De Rez(Beef Soup) What are onion chips? -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6790 (20120112) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] looking for recipes with...
Macadamia nuts. I just bought a lot of them and would like to use them in a recipe. Thanks Sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Soft Sugar Cookies
Sure you could. No problem. I do it all the time. Never use shortning or margarine. Sisi - Original Message - From: Alex Hall mehg...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, December 19, 2011 8:37 AM Subject: Re: [CnD] Soft Sugar Cookies Thanks, these look good. Could I use butter in place of shortening, and almond extract in place of vanilla extract? On 12/18/11, Shannon Hannah shannonhanna...@gmail.com wrote: Soft Sugar Cookies 1 cup Shortening 2 cups Sugar 3 Eggs; well beaten 1 teaspoon Vanilla 1 cup Sour cream 5 cups Flour; sifted 3 teaspoons Baking powder 1 teaspoons Salt 1/2 teaspoon Baking soda 1 1/2 cups Walnuts, chopped 3 tablespoons Sugar; blended with 1 teaspoon Cinnamon 1. Heat oven to 350, Grease cookie sheets. 2. Cream shortening and sugar. Add eggs, vanilla and sour cream; mix well. 3. Sift together flour, baking powder, salt and soda; add to creamed mixture. Mix well. 4. Add chopped nuts, if desired. 5. Drop from teaspoon onto greased cookie sheet, 1 inch apart. 6. Grease bottom of small glass; dip into sugar-cinnamon mixture, and press cookie flat. 7. Bake at 350 for 15 minutes. Makes 6 dozen cookies. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex (msg sent from GMail website) mehg...@gmail.com; http://www.facebook.com/mehgcap ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6722 (20111218) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pineapple Upside-Down Cornmeal Cake
Sounds delicious only I'd have to replace the cherries maybe with strawbarries because I don't like cherries. But my question is what's whole milk and whole egg? Is it something organic? Thanks Sisi - Original Message - From: Sugar sugarsy...@sbcglobal.net To: Cooking In The Dark cookinginthedark@acbradio.org Sent: Friday, December 09, 2011 3:02 AM Subject: [CnD] Pineapple Upside-Down Cornmeal Cake Pineapple Upside-Down Cornmeal Cake 3/4 cup whole milk 1 cup coarse ground cornmeal 4 ounces unsalted butter 8 ounces dark brown sugar, approximately 1 cup 6 slices canned pineapple in heavy syrup 6 maraschino cherries 1/3 cup chopped pecans, toasted 3 tablespoons juice from canned pineapple 3 whole eggs 4 3/4 ounces all-purpose flour, approximately 1 cup 2 teaspoons baking powder 1/2 teaspoon salt 5 3/4 ounces sugar, approximately 3/4 cup 1/2 cup canola oil Directions Preheat oven to 350 degrees F. In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside. Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top. Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine. In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve. And the angel said unto them, Fear not! For, behold, I bring you tidings of great joy, Which shall be to all people. For unto you is born this day in the city of David A Saviour, which is Christ the Lord. And this shall be a sign unto you: Ye shall find the babe wrapped in swaddling clothes, Lying in a manger. --St. Luke ii. 10-12 MERRY CHRISTMAS! ~Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6695 (20111208) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] 9x13 cake problems
Hi Carol, you need to try and spread the batter as evenly as you can inside the pan. Before that make sure all engrediants are mixed properly so you don't have most of the baking soda or powder in the middle and not enough on the sides. Sometimes the batter tilts a little to the middle or to one side on the way from the counter to the oven, so the cake looks kind of fuhny when it's out of the oven. I'm thinking maybe the batter you make is not enough for the size of the pan? Not sure but it's possible. hth Sisi - Original Message - From: carollablady carollabl...@aol.com To: cookinginthedark@acbradio.org Sent: Thursday, November 17, 2011 11:59 PM Subject: [CnD] 9x13 cake problems Can someone tell me what I am doing wrong with my 9x13 cakes? They always come out thin around the sides, maybe 3/4 inch thick and very thick in the middle, maybe over 2 inches thick. I have tried turning down the temperature for baking. I spread the batter (when it is thick enough to do so) toward the outside edges of the pan, leaving a thinner middle section. No matter what I do, the cakes always seem to come out this way. The funny thing is that there is this little short rim around the edge of the cake and all of a sudden, the middle portion just rises up, sort of like a big egg laying in a nest. I am glad to have any suggestions. Thank you. Carol ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6639 (2017) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] 9x13 cake problems
Well I don't know about cake mixes. I don't like to use them. Sisi - Original Message - From: carollablady carollabl...@aol.com To: cookinginthedark@acbradio.org Sent: Friday, November 18, 2011 12:39 AM Subject: Re: [CnD] 9x13 cake problems When I did spread the batter evenly, the cakes were worse than when I thinned out the center. The cake mixes are usually for 9x13 recipes. I would suppose the cake mix people would have made sure the ingredients were reasonably incorporated into the mix, although I do try to mix thoroughly, but not enough to overmix. I don't know what other things I can change. Other things bake fairly accurately. It is just the larger cakes that don't come out right. Carol On 11/17/2011 5:20 PM, Sisi Ben-Simon wrote: Hi Carol, you need to try and spread the batter as evenly as you can inside the pan. Before that make sure all engrediants are mixed properly so you don't have most of the baking soda or powder in the middle and not enough on the sides. Sometimes the batter tilts a little to the middle or to one side on the way from the counter to the oven, so the cake looks kind of fuhny when it's out of the oven. I'm thinking maybe the batter you make is not enough for the size of the pan? Not sure but it's possible. hth Sisi - Original Message - From: carollablady carollabl...@aol.com To: cookinginthedark@acbradio.org Sent: Thursday, November 17, 2011 11:59 PM Subject: [CnD] 9x13 cake problems Can someone tell me what I am doing wrong with my 9x13 cakes? They always come out thin around the sides, maybe 3/4 inch thick and very thick in the middle, maybe over 2 inches thick. I have tried turning down the temperature for baking. I spread the batter (when it is thick enough to do so) toward the outside edges of the pan, leaving a thinner middle section. No matter what I do, the cakes always seem to come out this way. The funny thing is that there is this little short rim around the edge of the cake and all of a sudden, the middle portion just rises up, sort of like a big egg laying in a nest. I am glad to have any suggestions. Thank you. Carol ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6639 (2017) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6639 (2017) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipe request
Hi, what are Chipotles? Thanks Sisi - Original Message - From: Penny Reeder penny.ree...@gmail.com To: cookinginthedark@acbradio.org Sent: Tuesday, November 15, 2011 8:17 PM Subject: Re: [CnD] Recipe request Here's my family's favorite sweet potato recipe. It is not at all sweet! And, it is s good! Penny Sweet Potato Gratin with Smoked Chiles Think of this as pure decadence and revel in every lovin? morsel of it...just not too often! It?s soo good! Sweet Potato Gratin with Chipotles 2 1/2 cups heavy cream 1 tablespoon chipotle puree 3 medium sweet potatoes, peeled and sliced thin Salt and freshly ground pepper Preheat oven to 350 degrees. Combine the heavy cream and chipotle puree in a small bowl. In an 8 by 8-inch baking dish, arrange a fourth of the sweet potatoes. Season to taste with salt and pepper and pour a fourth of the cream over it. Repeat with the remaining potatoes and cream, forming 4 layers. Bake for 1 hour or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving Enjoy! Happy Thanksgiving. Penny On 11/15/11, Allison Fallin afal...@cox.net wrote: I'd love some recipes for a good sweet potato dish without marshmallows. Thanks. Allison Fallin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6632 (2015) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] peanut butter
Hi, peanut butter can also be used in a sauce for stur fry chicken and veggies. Stur fry your favorite vegetables with stripes of chicken in a wok or frying pan. Add a sauce made of peanut butter, soysauce, westshier sauce (not sure about the spelling of this word), a little bit of honey, jinjer, and a bit of salt. Enjoy Sisi __ Information from ESET NOD32 Antivirus, version of virus signature database 6629 (2014) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] silicone pans
I'm sure your methods do make a big difference. I wouldn't use a knife to cut something in a cilicone pan. Putting them in the dish washer is not a good idea either. Are they easy to clean? I've heard different answers to this question. Thanks Sisi - Original Message - From: Jay f...@speedemessenger.com To: cookinginthedark@acbradio.org Sent: Sunday, October 30, 2011 1:59 PM Subject: Re: [CnD] silicone pans I know that many folks use spray, or other greasing methods on silicone, but I never have. I use various sizes of silicone pans and cookie sheets for baking as well as roasting meats and the like and have never lubricated any of those pans prior to pouring or placing the item to be baked or roasted in the pan. When the baking is done, I just allow the item to cool a bit, then peel the pan away from that item, or in the case of muffins or other deep dish types of products, just invert the entire pan, then press the center at the back, allowing the baked item to pop out. I've been doing this for several years and so far, haven't had anything stick to the pan when done. A couple of points probably worth mentioning here though are these. 1. I've never used any tool or cooking implement with those silicone pans. I just pour or place the item to be baked into the pan, then peel or press it out when done. I've never used a whisk or fork to stir anything in the pan and have never used a knife or spatula to cut or remove anything from them. I suspect, but have no proof of this whatever, that using such tools might roughen the manufactured surface of the silicone in some way that might lead to some food being able to stick to that surface. 2. I don't wash my silicone in a dish washer. I use palmolive dish soap and wash them all in the kitchen sink, by hand. Again, I don't know if this might make any difference, but just wanted to be clear about my methods, to give you as much detail as possible as to how, and possibly why, I've never had anything stick to my pans, without having to ever lubricate them. HTH At 04:12 AM Sunday 10/30/2011, Sandy from OK! wrote: Do you just use nonstick cooking spray with these silicon pans, or is greasing and flouring ever required? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Becky Sent: Friday, October 28, 2011 2:59 PM To: cookinginthedark@acbradio.org Cc: cookinginthedark@acbradio.org Subject: Re: [CnD] silicone pans I make cakes and loads all the time using the cilicone pans. Just grease it lightly before putting the batter in the pan. . When your cake is done Let it cool for 20 minutes. U don't need to use a spatula to remove the cake from the pan. Just turn it up side down and it comes off so easily.ent from my iPhone On Oct 28, 2011, at 1:33 AM, Sandy from OK! warren.san...@sbcglobal.net wrote: Do you have to do anything special when manipulating them to remove the goodies from these new silicon pans? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew Hunthausen Sent: Wednesday, October 26, 2011 10:41 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] silicone pans Thanks for clarifying, that jmakes sense now. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of ajackson...@att.net Sent: Wednesday, October 26, 2011 8:08 AM To: cookinginthedark@acbradio.org Subject: [CnD] silicone pans Hi, Drew, Silicone pans are not like hard metal or plastic; they are a rubbery texture, and soft, so they bend easily. Therefore, it is easier to handle them when putting them into the oven or removing them if they are on a baking sheet. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark - No virus found in this message. Checked by AVG - www.avg.com Version: 10.0.1411 / Virus Database: 2092/3975 - Release Date: 10/26/11 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org
Re: [CnD] types of flour
Yes it's the same thing. Sisi - Original Message - From: Vicki j.irel...@comcast.net To: cookinginthedark@acbradio.org; Sugar sugarsy...@sbcglobal.net Sent: Saturday, October 29, 2011 5:21 AM Subject: [CnD] types of flour Wonder if anybody knows. I bought unbleached flour, all- purpose. Will it be the same as regular all-purpose flour.Do you use it the same way? Thanks. Vicki in CO ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6584 (20111028) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Linda's Marinated Chicken Breast
I suppose you could use white wine. That's even better I think. Sisi - Original Message - From: Vicki j.irel...@comcast.net To: cookinginthedark@acbradio.org Sent: Wednesday, October 26, 2011 4:49 AM Subject: Re: [CnD] Linda's Marinated Chicken Breast Linda, Is there any substitute for the cooking sherry? I guess I could get some special to try this. Thanks. Just was curious as to what might substitute. - Original Message - From: Nicole Massey To: cookinginthedark@acbradio.org ; 'Sugar' Sent: Tuesday, October 25, 2011 2:11 PM Subject: Re: [CnD] Linda's Marinated Chicken Breast Just a handy note. Instead of trying to slice mushrooms on my own I use an egg slicer to slice them. This gives me even slices without risking any finger cuts. The slices are also just a bit thicker, so they don't break as easily. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sugar Sent: Tuesday, October 25, 2011 2:54 PM To: Cooking In The Dark Subject: [CnD] Linda's Marinated Chicken Breast Linda's Marinated Chicken Breast I always cook big for the holidays because that's when all of my family gather. So here is an excellent recipe that is requested by all. It's also healthy. 24 pcs. of boneless skinless 4oz chicken breasts 1- small bottle of red cooking sherry 5- bunches of fresh green onions 6 large containers of fresh mushrooms 1 or 2 large cans of Beef broth Wash and season chicken with salt, pepper, and flour. Heat skillet with the oil of your choice Brown chicken on both sides and layer in baking dish, On top of stove, put your beef broth, sliced mushrooms, chopped green onions 1 bottle of cooking sherry in pot and let it come to a boil and boil for at least 15 to 20 minutes. After the liquid has cooked, take a soup dipper and broth over chicken and bake in oven for about 45 minutes. This chicken cooks so tender and has such a beautiful presentation. They will be coming back for more. Serve on top of wild rice. I also use this for my catering. Linda 'Real faith is not just receiving from God, the things you want. Real faith, is accepting from God the things He gives.' ~Be Blessed, Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6574 (20111025) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sugar and Butter substitutes
Yes sometimes I put honey in my tea instead of sugar. It's good for sore throat and it tastes good. - Original Message - From: Gerry Leary lger...@q.com To: cookinginthedark@acbradio.org Sent: Saturday, October 22, 2011 1:15 PM Subject: Re: [CnD] Sugar and Butter substitutes Try Honey or Maple syrup - Original Message - From: Sisi Ben-Simon fireb...@netvision.net.il To: cookinginthedark@acbradio.org Sent: Saturday, October 22, 2011 2:19 AM Subject: Re: [CnD] Sugar and Butter substitutes Hi Jeff, first thing you can do, which is what I do in many cases, is use only half the amount of butter or sugar called for in cake and cookie recipes. Believe me that's quite enough. You could also use oil instead of butter. I'd say about half a cup of oil for 1 cup butter, maybe less. I know there are sugar substitutes for diabetics but I haven't tried them. hth Sisi - Original Message - From: Jeff Parker j...@parkers.net.au To: cookinginthedark@acbradio.org Sent: Saturday, October 22, 2011 6:43 AM Subject: [CnD] Sugar and Butter substitutes Hi all I have noticed a lot of recipes have large amounts of sugar and butter, does anyone have recommendations on good quality substitutes for these? Thanks Jeff ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6564 (20111021) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6565 (20111022) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] the moovie vault
Oh enough already! The site is not up yet! Be patient! - Original Message - From: carl carl...@googlemail.com To: cookinginthedark@acbradio.org Sent: Friday, October 14, 2011 1:29 PM Subject: [CnD] the moovie vault Did anyone get back about this if so I missed the message -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Allison Fallin Sent: 12 October 2011 22:33 To: Cooking in the Dark Subject: [CnD] Recipe request I had a recipe for Cake with frosting in the Middle, which I think sounds great, since I'm not great at frosting a cake. It was one of the many recipes I lost. Can anyone post it again? Thanks. Allison Fallin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6542 (20111014) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] measuring butter
Hi all, I always get this thing mixed up. Is it true that 1 cup butter is 200 grams and 1/2 cup is 100 drams? And what about sticks? How much is 1 stick butter in grams? Thanks Sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] measuring butter
Well.. When I see a cookie recipe that calls for 1 cup butter I use 100 grams, and it still looks too oily and buttery to me. :) I mean it's a little less than half of what should be and it still seems too much. I think I'm going to cut it down some more.. The cookies turn out fine anyway. Sisi - Original Message - From: Andrew niven ani...@ihug.co.nz To: cookinginthedark@acbradio.org Sent: Monday, October 10, 2011 5:19 AM Subject: Re: [CnD] measuring butter hi Sisi. one cup butter equals 250 grams. i'm pretty sure a stick of butter is 125 grams or quarter of a pound. hope this helps. Cheers Andrew - Original Message - From: Sisi Ben-Simon fireb...@netvision.net.il To: cookinginthedark@acbradio.org Sent: Monday, October 10, 2011 4:12 PM Subject: [CnD] measuring butter Hi all, I always get this thing mixed up. Is it true that 1 cup butter is 200 grams and 1/2 cup is 100 drams? And what about sticks? How much is 1 stick butter in grams? Thanks Sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6529 (20111009) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Scooby Snack Recipe
Hi this looks interesting, but what is this herbal medicine? thanks Sisi - Original Message - From: Sugar sugarsy...@sbcglobal.net To: Cooking In The Dark cookinginthedark@acbradio.org Sent: Saturday, October 08, 2011 11:58 PM Subject: [CnD] Scooby Snack Recipe Scooby Snack Recipe 2 cups flour 2 eggs 1 cup Quaker dry oatmeal 1 tbsp. vanilla 1/2 cup cocoa 1 tbsp. walnut extract 1/2 cup sugar (optional)1 oz. of finely ground herbal medicine 1/4 pound (1 stick) butter Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl. If there is not enough liquid to mix all ingredients after five minutes of stirring, add a tiny amount of milk to aid in mixing of remaining ingredients. Taste better before cooking and adjust amount of sugar to your liking. Place on a lightly greased cookie sheet and bake for 8 to 12 minutes, depending on how large you made your cookies. Can be cooked for a shorter time for chewier cookies, or a longer time for drier, crisp cookies. 'The Lord is good to those who depend on him, to those who search for him.' ~ Lamentations 3:25 *Be Blessed, Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6527 (20111008) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] to Jerry, about poring liquids
Hi Jerry, I'm also blind since birth and I have two indicators to know when the glass is full or almost full: sound and fingers. I don't like those gagets that you hang on the top of the glass and they beep when the liquid reaches the top. They tend to get broken shortly after you buy them. The liquid makes a different sound when it's close to the top. When I pore a cold drink I don't mind putting my finger at the top to feel when it's almost there. I also have a water filtering machine on the top of the counter that connects to the kitchen fosset. It boils water for coffee or tea, and you can set it up to pore the right amount of water into your cup. I find that very helpful. Besides, generally I can say practice makes perfect. Take care Sisi from Israel - Original Message - From: Jerry Mader maderradionetw...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, September 26, 2011 10:50 PM Subject: Re: [CnD] Hey there folks I'm Jerry Mader just wanted to sayhiandintroduce myself. You did both you and Sarah. Yeah I'm thinking that I'm gonna get the Oven mitts for sure. Also what sort of indicators can I get that will let me know when I'm pouring a hot drink that I'm at almost the top of the glass/cup? Anyone know? Later Jerry Mader -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca Manners Sent: Monday, September 26, 2011 8:57 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Hey there folks I'm Jerry Mader just wanted to say hiandintroduce myself. Hi, Jerry. I have also been blind since birth and have been cooking for years. As for burning your fingers, the only thing I can think of is to be cautious. It happens to everyone. Those oven mitts are a great idea. I plan to get some myself at some point. As for your microwave, you could use braille labels; you could also use inexpensive dots, puff-paint, etc. It depends on your preference and how comfortable you are finding numbers and other controls without actually having to read each one in braille. I am very comfortable with braille; however, I am also comfortable with finding controls if I have something to mark them. As a result, our microwave is marked with plastic jewels from walmart. I hope this email is not too rambling and hope I helped a little. Becky -Original Message- From: Jerry Mader Sent: Sunday, September 25, 2011 10:02 PM To: cookinginthedark@acbradio.org Subject: [CnD] Hey there folks I'm Jerry Mader just wanted to say hi andintroduce myself. Hi there. I'm Jerry Mader. Been blind since birth. Just now learning to cook at 29 years old. I have a chef for a future step dad and he's awesome at it but doesn't know how to teach me the basics of cooking as I can't see so I came here for tips and tricks. I also air Dale Campbell's cooking in the dark show on Monday afternoon, right after the Mader Morning Jam at twelve o'clock. on Http://www.maderradio.net So I figured here's be the place to be to learn to cook. What I'm mostly worried about is burning my fingers, but I guess everyone gets burned sometimes. How can I avoid this? I have heard of the oven mitts that Dale has advertised on the show which I am gonna give a try. Also what about labeling this microwave because it is a flat screened control panel. Are there any suggestions. Jerry Mader ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6496 (20110926) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Subject Lines Discussion Gone Too Far
Lora, I totally and whole heartedly agree with you. This is becoming rediculous! Sisi - Original Message - From: Lora Leggett kc8...@comcast.net To: cookinginthedark@acbradio.org Sent: Tuesday, September 27, 2011 3:41 AM Subject: Re: [CnD] Subject Lines Discussion Gone Too Far Frankly I am getting so tired of hearing about subject lines I would unsubscribe if I had not been in and out of the group for a long time and I have gotten some valuable ideas here. If it is not a recipe that I do save in folders and they always have the titles as a subject I am going to read and delete letters anyway. So I do not understand all this bru-ha-ha about subjects for something we are going to open, read a few seconds and delete anyway. I am always telling people to stop being so negative but I have had it up to here about subject lines. If people can't do it, they can't do it. This is supposed to be a group for the blind and my first screen reader was very limited and there were certain things I just could not do with Simply Talker 98 that I can with NVDA now. So why should we be so much harder on blind or disabled people than we expect the whole society to be? If someone says something about a person's dog being thrown out of a public place we are ready to call the government on them and yet if a person says their device is hard to change the subject on we're all over them. Of course I tab or shift tab over and change the darned subject line or delete the long threads that go underneath if I want. But I respect some people can't or don't know how. We should not call ourselves a group for the blind if we are going to yell at people for not making messages look the way we want. I think it is stupid not to give people what we expect out of the sighted world. Sorry but it has gotten too tall for me. Lora - Original Message - From: Allison Fallin afal...@cox.net To: cookinginthedark@acbradio.org Sent: Monday, September 26, 2011 8:27 PM Subject: Re: [CnD] Hey there folks I'm Jerry Mader justwantedtosayhiandintroduce myself. What about changing subject lines! Allison - Original Message - From: Jerry Mader maderradionetw...@gmail.com To: cookinginthedark@acbradio.org Date sent: Mon, 26 Sep 2011 20:03:45 -0400 Subject: Re: [CnD] Hey there folks I'm Jerry Mader just wantedtosayhiandintroduce myself. I have a talking timer but no batteries for it. Anyone know where to get those button shaped batteries? They're about as big around as an aspirin? Later Jerry Mader -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Becky Sent: Monday, September 26, 2011 5:40 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Hey there folks I'm Jerry Mader just wanted tosayhiandintroduce myself. Hello there, I have never purchased this item before, but I know that Maxie Aids has a liquid indicator that you can use when pouring hot drinks. Blind mice megga mall might also sell it too. Another thing that helps me very much in the kitchen is my talking timer. I'm a stay at home mom and I've also been blind since birth. Well anyhow, I'm allways multitasking so that reminds me to check on things that I'm cooking in the kitchen to see if they are ready. You can buy that at Maxie Aids as well. Hope I was able to help. - Original Message - From: Jerry Mader maderradionetw...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, September 26, 2011 12:50 PM Subject: Re: [CnD] Hey there folks I'm Jerry Mader just wanted to sayhiandintroduce myself. You did both you and Sarah. Yeah I'm thinking that I'm gonna get the Oven mitts for sure. Also what sort of indicators can I get that will let me know when I'm pouring a hot drink that I'm at almost the top of the glass/cup? Anyone know? Later Jerry Mader -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca Manners Sent: Monday, September 26, 2011 8:57 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Hey there folks I'm Jerry Mader just wanted to say hiandintroduce myself. Hi, Jerry. I have also been blind since birth and have been cooking for years. As for burning your fingers, the only thing I can think of is to be cautious. It happens to everyone. Those oven mitts are a great idea. I plan to get some myself at some point. As for your microwave, you could use braille labels; you could also use inexpensive dots, puff-paint, etc. It depends on your preference and how comfortable you are finding numbers and other controls without actually having to read each one in braille. I am very comfortable with braille; however, I am also comfortable with finding controls if I have something to mark them. As a result, our microwave is marked with plastic jewels from walmart. I hope this email is not too rambling and hope I helped a little. Becky
Re: [CnD] Mandolin question
wow that sounds cool! It's not electric is it? Sisi - Original Message - From: Carla Jo carlajobrat...@gmail.com To: cookinginthedark@acbradio.org Sent: Tuesday, September 13, 2011 11:45 PM Subject: Re: [CnD] Mandolin question it's a slicer. it has a place in the center, well, let me back up, it's about 10 to 12 inches long and about 5 to 6 inches wide. You hold it at and angle, lengthwise, it has a handle at one end and usually some rubber knobs to hold it steady at the other end. it has a slot in the center that has different blades that can be slid and locked into this space. Or it may have just one adjustable blade there. It comes with a finger guard that has prongs that stick into say an onion to hold it steady and it has a wider piece that guards your fingers. You slide the onion up and down the blade and thin slices come out of the back side. Hope that helps. I can answer more if you want. I didn't get mine from blind mice mart and mine has different blades to make different types of slices and also comes with a grater attachment. Carla jo - Original Message - From: Sisi Ben-Simon fireb...@netvision.net.il To: cookinginthedark@acbradio.org Sent: Tuesday, September 13, 2011 3:31 PM Subject: Re: [CnD] Mandolin question I will ask a more stupid question then. What is a mandolin? Your story about the finger gave me a scare but I'm still curious about this cutter. Never heard of it before. Thanks Sisi - Original Message - From: Carla Jo carlajobrat...@gmail.com To: cookinginthedark@acbradio.org Sent: Tuesday, September 13, 2011 11:14 PM Subject: Re: [CnD] Mandolin question do not feel stupid about asking that. Yes, put the prongs into what ever you want to slice. I have one and have been using it for years. Please always use your finger guard. I didn't and carved out the tip and quite a bit of the end of my middle finger. I immediately turned and put my hand under the running water in my sink, this washed the chunk of finger down the drain. When I got to the emergency room, they asked me where the rest of my finger was.I had to have my finger glued shut. They had to close off my finger with surgical glue, and I couldn't get it wet for 6 weeks. I still have no feeling in the flat end of that finger. Don't be afraid of your mandolin either, it is one of my favorite tools. One more hint, if your prongs wont fit securely into whatever you want to slice, use a regular knife and make a flat surface to stick the prongs into. Makes wonderful onion rings. Perfectly thin slices of potatoes, really, I love mine. Carla jo - Original Message - From: Marleen O'Neill marleenone...@comcast.net To: cookinginthedark@acbradio.org Sent: Tuesday, September 13, 2011 3:05 PM Subject: [CnD] Mandolin question I have a mandolin that I received from Blind Mice mart. I'm really not very mechanically inclined. I'm not altogether sure how to use it. I would like to julienne peppers and onions on it. I figured out how to adjust the blades. Do you put the guard which has the prongs in to the pepper and run it across the blades? I feel really stupid about asking these questions but any help would be greatly appreciated Marleen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6461 (20110913) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6462 (20110914) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Adjust a Slice Hand Held Mandolin
Well it does sound useful. I'm afraid I'd cut my fingers though. I have to see this item at the store before I decide to buy. Thanks for the info. Sisi - Original Message - From: Dale cookinginthed...@att.net To: cookinginthedark@acbradio.org Sent: Wednesday, September 14, 2011 11:00 PM Subject: [CnD] Adjust a Slice Hand Held Mandolin This i the adjust a slice mandolin. It is like putting a hand held cheese grater together with a mandolin. The mandolin has three adjustments for different thicknesses all selected by a slide lever on the underside. All the way to the bottom closes the mandolin, one click is the thinnest, 2 clicks is a medium thickness, and 3 clicks up is the thickest, about 3/16th of an inch. On the thinnest setting I sliced down a potato and made homemade potato chips As carla stated, the mandolin body is about 10 inches long and it is about 4 and half inches wide. It has little half moon finger grips along each side near he bottom edge of the mandolin. I lay it across a mixing bowl with the handle on one side and the finger grips nearest the bottom on the other edge of the bowl. Now for the cool part. I just slide the item I am slicing along the slide of the mandolin through the blade, then back again and again until I am done. The Finger Guard is important to use and with its spikes to help hod the food while slicing, it is easy to use. It is quick and easy to use...perfect for a slice or two of a tomato or onion for a sandwich or burger and is equally as easy if you need to slice a lot of stuff too. It sells for $20.00 I have used it to slice potatoes, mushrooms, parrots, zucchini...even sliced these long ways, breaded and baked...delicious! Peace ya'll, Dale wow that sounds cool! It's not electric is it? Sisi - Original Message - From: Carla Jo carlajobrat...@gmail.com To: cookinginthedark@acbradio.org Sent: Tuesday, September 13, 2011 11:45 PM Subject: Re: [CnD] Mandolin question it's a slicer. it has a place in the center, well, let me back up, it's about 10 to 12 inches long and about 5 to 6 inches wide. You hold it at and angle, lengthwise, it has a handle at one end and usually some rubber knobs to hold it steady at the other end. it has a slot in the center that has different blades that can be slid and locked into this space. Or it may have just one adjustable blade there. It comes with a finger guard that has prongs that stick into say an onion to hold it steady and it has a wider piece that guards your fingers. You slide the onion up and down the blade and thin slices come out of the back side. Hope that helps. I can answer more if you want. I didn't get mine from blind mice mart and mine has different blades to make different types of slices and also comes with a grater attachment. Carla jo - Original Message - From: Sisi Ben-Simon fireb...@netvision.net.il To: cookinginthedark@acbradio.org Sent: Tuesday, September 13, 2011 3:31 PM Subject: Re: [CnD] Mandolin question I will ask a more stupid question then. What is a mandolin? Your story about the finger gave me a scare but I'm still curious about this cutter. Never heard of it before. Thanks Sisi - Original Message - From: Carla Jo carlajobrat...@gmail.com To: cookinginthedark@acbradio.org Sent: Tuesday, September 13, 2011 11:14 PM Subject: Re: [CnD] Mandolin question do not feel stupid about asking that. Yes, put the prongs into what ever you want to slice. I have one and have been using it for years. Please always use your finger guard. I didn't and carved out the tip and quite a bit of the end of my middle finger. I immediately turned and put my hand under the running water in my sink, this washed the chunk of finger down the drain. When I got to the emergency room, they asked me where the rest of my finger was.I had to have my finger glued shut. They had to close off my finger with surgical glue, and I couldn't get it wet for 6 weeks. I still have no feeling in the flat end of that finger. Don't be afraid of your mandolin either, it is one of my favorite tools. One more hint, if your prongs wont fit securely into whatever you want to slice, use a regular knife and make a flat surface to stick the prongs into. Makes wonderful onion rings. Perfectly thin slices of potatoes, really, I love mine. Carla jo - Original Message - From: Marleen O'Neill marleenone...@comcast.net To: cookinginthedark@acbradio.org Sent: Tuesday, September 13, 2011 3:05 PM Subject: [CnD] Mandolin question I have a mandolin that I received from Blind Mice mart. I'm really not very mechanically inclined. I'm not altogether sure how to use it. I would like to julienne peppers and onions on it. I figured out how to adjust the blades. Do you put the guard which has the prongs in to the pepper and run it across the blades? I feel really stupid about asking these questions but any help would be greatly appreciated
Re: [CnD] Mandolin question
I will ask a more stupid question then. What is a mandolin? Your story about the finger gave me a scare but I'm still curious about this cutter. Never heard of it before. Thanks Sisi - Original Message - From: Carla Jo carlajobrat...@gmail.com To: cookinginthedark@acbradio.org Sent: Tuesday, September 13, 2011 11:14 PM Subject: Re: [CnD] Mandolin question do not feel stupid about asking that. Yes, put the prongs into what ever you want to slice. I have one and have been using it for years. Please always use your finger guard. I didn't and carved out the tip and quite a bit of the end of my middle finger. I immediately turned and put my hand under the running water in my sink, this washed the chunk of finger down the drain. When I got to the emergency room, they asked me where the rest of my finger was.I had to have my finger glued shut. They had to close off my finger with surgical glue, and I couldn't get it wet for 6 weeks. I still have no feeling in the flat end of that finger. Don't be afraid of your mandolin either, it is one of my favorite tools. One more hint, if your prongs wont fit securely into whatever you want to slice, use a regular knife and make a flat surface to stick the prongs into. Makes wonderful onion rings. Perfectly thin slices of potatoes, really, I love mine. Carla jo - Original Message - From: Marleen O'Neill marleenone...@comcast.net To: cookinginthedark@acbradio.org Sent: Tuesday, September 13, 2011 3:05 PM Subject: [CnD] Mandolin question I have a mandolin that I received from Blind Mice mart. I'm really not very mechanically inclined. I'm not altogether sure how to use it. I would like to julienne peppers and onions on it. I figured out how to adjust the blades. Do you put the guard which has the prongs in to the pepper and run it across the blades? I feel really stupid about asking these questions but any help would be greatly appreciated Marleen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6461 (20110913) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] cinnamon roles
Hi all, I found something that looks not too complicated, but I don't care much for cream chese frosting. Any alternatives? Cinnamon Rolls (recipe without yeast) Ingredients: Rolls: 2 1/2 cups all purpose flour, plus extra for the counter 2 Tablespoons white granulated sugar 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups buttermilk 6 Tablespoons unsalted butter, melted Cinnamon Filling: 3/4 cup packed dark brown sugar 1/4 cup white granulated sugar 3 teaspoons cinnamon 1/8 teaspoon salt 1 Tablespoon unsalted butter, melted Cream Cheese Frosting: 8 oz cream cheese 1/2 cup butter 1 teaspoon vanilla 3 cups confectioner's sugar 1 Tablespoon milk **To make frosting, mix all ingredients until smooth. Directions: 1. Preheat the oven to 425 degrees F. Generously coat a 9 inch round cake pan and a wire cooling rack with vegetable oil spray. 2. Make the filling: combine together the brown sugar, 1/4 cup granulated white sugar, cinnamon, salt, and the 1 Tablespoon melted butter until the mixture resembles wet sand. 3. Make the dough: In a large bowl, whisk together the flour; 2 Tablespoons white granulated sugar, baking powder, baking soda, and salt. 4. In a separate bowl, whisk the buttermilk and 2 Tablespoons of the melted butter together. 5. Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed, about 30 seconds. The dough will look shaggy. 6. Turn the dough out onto a generously floured counter and knead until smooth, about 1 minute. 7. Press the dough out into a 9 by 12 inch rectangle using your hands. 8. Brush the dough with 2 Tablespoons melted butter. Sprinkle the dough evenly with the filling, leaving a 1/2-inch border. Press the filling firmly into the dough. 9. Loosen the dough from the counter using a bench scraper or a metal spatula. 10. Starting at a long side, roll the dough, pressing lightly, to form a tight log. 11. Pinch the seam to seal. Slice the dough into 8 even pieces. 12. Place the slices in the greased pan. 13. Brush with the remaining 2 Tablespoons melted butter. Bake until the edges are golden brown, 20-25 minutes. 14. Use a knife to loosen the buns from the pan. Flip the buns out onto the prepared wire rack, then turn buns upright and let cool for 10 minutes before frosting with cream cheese icing. Prepare the icing while rolls are cooling. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cinnamon rolls.
Alice, that sounds nice. How do I make cream sauce? Thanks Sisi - Original Message - From: ajackson...@att.net To: cookinginthedark@acbradio.org Sent: Friday, August 26, 2011 1:53 PM Subject: [CnD] Cinnamon rolls. Hi, Sisi, Why not use a simple butter cream frosting, if you prefer. Leave out the cream cheese and add a little more milk as needed to get the right consistency. Enjoy! Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6412 (20110826) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] recipe request -- cinamon roles
Hi all, the subject line says it all I think. Woke up with a craving for home made cinamon roles. I'd like to make a small batch, not large. Thanks Sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] okay I have two questions
Lora, I understand your personal stress but I'm sure no harm was meant. Sometimes group posts don't reach every member. Sometimes I can reply to your question and you just wouldn't get my reply in the mail. It's a technical thing. That's all. I did get your post on deep fryers, but maybe other members didn't. Nobody's fault. Best wishes to you and George Sisi - Original Message - From: Lora Leggett kc8...@comcast.net To: cookinginthedark@acbradio.org Sent: Wednesday, August 17, 2011 3:30 AM Subject: Re: [CnD] okay I have two questions I answered your question about deep fryers and talked about the Rival Cool Topuch. I am going through a lot of stressful time right now taking care of my husband George, who is now back home from the hospital but is bedridden. I took extra time to talk about deep fryers and do not appreciate hearing that you got no responses. I am sorry for talking out of turn. I will help anyone who asks but please go through your messages before saying you got no responses. - Original Message - From: Joseph Jammer j_jammer1...@earthlink.net To: cookinginthedark@acbradio.org Sent: Tuesday, August 16, 2011 11:37 AM Subject: [CnD] okay I have two questions Number 1. What is the difference between Cajun seasoning and creole seasoning. 2. what deep fryers are being used by people on this list. I know I asked this question before, but didn't receive an answer. Thanks. Joe ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6384 (20110817) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] bread machines
I hear some of those machines can be programmed to start working 3 hours before you want the bread done. so for instance if you want fresh hot bread for breakfast, you set it up to start at 4 AM and by the time you wake up around 7 the bread is ready. I think that's really neat! :) sisi - Original Message - From: Katie Chandler kchandler2...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Sunday, August 07, 2011 8:06 AM Subject: Re: [CnD] bread machines I just got this two days ago and I am looking for a manual for it now. I haven't gotten to use it yet, but it doesn't have a timer to set on it from what my sighted friend has told me. I am not sure yet on many things about it. They say it will beep when it is done so don't know if when you close it up with the ingredients in it, it will start to time it and then beep when it is done or what. I know they said it will be when finished. grin. It has a button to push if you want the bread to have a lighter brown crust or a darker one, so guess that would be to cook a little longer for the darker crust. smile. I will let you know when I get it all figured out myself. grin. Katie God didn't promise days without pain, laughter without sorrow, nor sun without rain, but he did promise strength for the day, comfort for the tears, and light for the way. - Original Message - From: Sisi Ben-Simon fireb...@netvision.net.il To: cookinginthedark@acbradio.org Sent: Saturday, August 06, 2011 11:56 PM Subject: Re: [CnD] bread machines Thanks Katie. Do you have to set the timer or does the machine set it up? How do you know when the bread is ready? Sorry if these are silly questions I'm just not sure. Sisi - Original Message - From: Katie Chandler kchandler2...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Sunday, August 07, 2011 7:40 AM Subject: Re: [CnD] bread machines The one that I have bought says it will make a beep sound when it starts and another beep sound when the bread is done. It has some buttons on the top of the lid, that can be marked in Braille. Like stop start, lighter or darker buttons and some other ones. You can feel them well enough and I don't see why it should be so hard, even though I haven't tried it, but from every thing they are telling me about it once it is marked or I can remember which button is which there shouldn't be a problem with that part. From what the recipes that I read to make different kinds of breads with it, it tells what ingredient to put in when and etc. Then close the lid turn it on and it dose the rest. So why wouldn't a totally blind person not be able to figure that out? It doesn't sound hard to me and I cannot see what I am doing either. grin. Katie God didn't promise days without pain, laughter without sorrow, nor sun without rain, but he did promise strength for the day, comfort for the tears, and light for the way. - Original Message - From: Sisi Ben-Simon fireb...@netvision.net.il To: cookinginthedark@acbradio.org Sent: Saturday, August 06, 2011 10:49 PM Subject: [CnD] bread machines Hi, I'm thinking about making my own bread but not sure how accessible bread machines would be for totally blind people. Honestly I've never even seen one. :) Some of you say it can be done and some say it's impossible. Please would you give me the pros and cons? thanks sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6356 (20110806) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6356 (20110806) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] bread machines
Thanks Katie. Do you have to set the timer or does the machine set it up? How do you know when the bread is ready? Sorry if these are silly questions I'm just not sure. Sisi - Original Message - From: Katie Chandler kchandler2...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Sunday, August 07, 2011 7:40 AM Subject: Re: [CnD] bread machines The one that I have bought says it will make a beep sound when it starts and another beep sound when the bread is done. It has some buttons on the top of the lid, that can be marked in Braille. Like stop start, lighter or darker buttons and some other ones. You can feel them well enough and I don't see why it should be so hard, even though I haven't tried it, but from every thing they are telling me about it once it is marked or I can remember which button is which there shouldn't be a problem with that part. From what the recipes that I read to make different kinds of breads with it, it tells what ingredient to put in when and etc. Then close the lid turn it on and it dose the rest. So why wouldn't a totally blind person not be able to figure that out? It doesn't sound hard to me and I cannot see what I am doing either. grin. Katie God didn't promise days without pain, laughter without sorrow, nor sun without rain, but he did promise strength for the day, comfort for the tears, and light for the way. - Original Message - From: Sisi Ben-Simon fireb...@netvision.net.il To: cookinginthedark@acbradio.org Sent: Saturday, August 06, 2011 10:49 PM Subject: [CnD] bread machines Hi, I'm thinking about making my own bread but not sure how accessible bread machines would be for totally blind people. Honestly I've never even seen one. :) Some of you say it can be done and some say it's impossible. Please would you give me the pros and cons? thanks sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6356 (20110806) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] IMPOSSIBLE ZUCCHINI TOMATO PIE
Hi, this looks really good, but is there a substitute for bisquick? I'm glad to say we probably don't have such a thing in israel. :) thanks sisi - Original Message - From: Cheryl Osborn chapalache...@gmail.com To: cookinginthedark cookinginthedark@acbradio.org Sent: Tuesday, July 19, 2011 11:48 PM Subject: [CnD] IMPOSSIBLE ZUCCHINI TOMATO PIE IMPOSSIBLE ZUCCHINI TOMATO PIE 2 cups chopped zucchini 1 cup chopped tomato, fresh 1/2 cup chopped onion 1/3 cup grated Parmesan cheese 1 1/2 cup milk 3/4 cup bisquick baking mix 3 eggs 1/2 teaspoon salt 1/4 tablespoon black pepper Heat oven to 400 degrees F. Grease 10 inch quiche dish or pie plate 10 x 1 1/2 inches. Sprinkle zucchini, tomato, onion, and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high, or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean - about 30 minutes. Cool 5 minutes before cutting and serving. Cheryl O. -- chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6308 (20110719) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] decorating cakes
Hi, I like to make chese or chocolate frosting. when I bake for my own family the cake doesn't have to be too presentable so I don't mind frosting it myself and taking the risk that it won't be spread evenly. if I have to take the cake for some social gathering somewhere, I would rather have a sighted person help with the decorations or frosting. hth sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pineapple Nut Bars
Hi, I don't understand how much pineapple. half a can? a can and a half? thanks sisi - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Monday, June 20, 2011 10:31 PM Subject: Re: [CnD] Pineapple Nut Bars Ingredients: 2 cups sugar 1/2 cup melted butter or margarine 4 eggs 1 1/2 cups flour 1/2 teaspoon salt 1/2 teaspoon soda 1 No. 2 can crushed pineapple, drained 1 cup chopped nuts Method: Combine sugar and butter, beat in eggs, one at a time, and add sifted dry ingredients, alternately with pineapple. Add nuts, mix well and bake in a greased and floured 14 by 10 by 2-inch pan at 375 degrees for 35 to 40 minutes. Cool, cut into bars and sprinkle with confectioner's sugar. Makes 3 dozen. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Donald Sent: Monday, June 20, 2011 1:38 PM To: cooking dark Subject: [CnD] Pineapple cake Pineapple Cake w/ one bowl mix One Bowl Cake Mix 1 1/2 cups sifted pastry flour 1 cup sugar 1 tbsp baking powder (double acting) 1/2 cup shortening 1 tsp vanilla 1 cup milk 1 egg Combine dry ingredients, add shortening and half the liquid. Mix at medium speed, add remaining ingredients and beat 2 minutes. Bake in small cake pan at 375 degrees for 30 minutes. Pineapple Cake 1 can sliced pineapple rings 3 tbsp butter 1/2 cup brown sugar Marachino cherries (to decorate centre of rings) 1 bowl cake mix recipe Melt butter in cake pan, add sugar to melt. Spread over bottom of pan. Place pineapple rings to cover mixture (make one layer), place cherries in centre of each ring. Pour cake batter over pineapple layer. Bake as directed on cake recipe. *Do not use aluminum pan! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6224 (20110620) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hello there, Mike,
What's this group about? angels and songs? - Original Message - From: Anna Globe annabarb...@cogeco.ca To: cookinginthedark@acbradio.org Sent: Tuesday, June 21, 2011 11:09 PM Subject: [CnD] Hello there, Mike, Hi Mike the group is up and running. Please join us at angel songs-subscr...@yahoogroups.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6227 (20110621) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] is the list down?
Hi, I'm getting no cooking in the dark messages the last couple of days. is it just quiet or is there a problem? have a good day all sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Victoria Day Empire Cookies
Hi these look nice. what is custerd powder? Is it powdered sugar? thanks sisi - Original Message - From: Donald kai.cat...@bmts.com To: cooking dark cookinginthedark@acbradio.org Sent: Sunday, May 15, 2011 10:22 PM Subject: [CnD] Victoria Day Empire Cookies In Canada this coming weekend is known as Victoria Day long weekend at which we celebrate our current queens birthday even though she was really born in April. Victoria Day is from Queen Victoria of the 19th century who was also our queen. It now is used to mark the beginning of summer in the 20th century. Empire Cookies 3 Cups all purpose flour, sifted before measuring 1/4 tsp baking soda 1/4 tsp cream of tartar pinch of salt 2 tablespoons custard powder Blend above ingredients together. ½ pound butter or shortening 1 egg 3/4 cup white sugar Cream above ingredients together. Add blended flour to creamed ingredients. Roll into 1/4 inch thickness and cut into round shapes. *Be careful and do not blend extra flour into the dough if you are dusting your rolling surface. Place onto ungreased cookie sheet. * I use parchment paper. Bake at 350 for 10 minutes. Let cool. Sandwich two cookies together with thin layer of raspberry jam. *1/4 or 1/2 teaspoon depending on your cookie size. Coat top cookie with vanilla icing sugar glaze/frosting and decorate with cherry quarter or silver ball in the centre of the cookie. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6124 (20110515) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] TJ's kitchen
What is a UPC reader? Thanks Sisi - Original Message - From: Donald kai.cat...@bmts.com To: cooking dark cookinginthedark@acbradio.org Sent: Sunday, May 08, 2011 12:02 AM Subject: [CnD] TJ's kitchen I would suggest a liquid level indicator. Also a flat bottomed retangular or round tray with high sides to contain your spills when mixing and measuring into bowls. A labelling system for your spices or items that may be opened but not identifiable since the packaging is broken up. A reliable and fool proof system for labeling items in your freezer just in case you are the type of person that buys a family size of chicken and then puts it into single person portions in your freezer. Sometimes those portions move around on their own and then it is hard to figure out what it is after a month. (grin) I love my UPC reader and use it religiously. hth Donald ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6103 (20110507) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question related to cooking equipment.
Electric mixers are like men. yu know you need them in the house, but you're not sure why. LOL! Sorry, couldn't resist! - Original Message - From: Lisa Filroy te...@mchsi.com To: cookinginthedark@acbradio.org Sent: Saturday, May 07, 2011 12:56 AM Subject: Re: [CnD] Question related to cooking equipment. you also might want an electric mixer. At 04:54 PM 5/6/2011, you wrote: Yes, the adjust-a-scoop can measure liquids. Does a special (for the blind) cheese grater exist or does a regular one work also same for the cheese grater? T. J. From: Cheryl Osborn chapalache...@gmail.com To: cookinginthedark@acbradio.org Sent: Fri, May 6, 2011 2:40:07 PM Subject: Re: [CnD] Question related to cooking equipment. Wow! That's a loaded question! One can never have enough kitchen gadgets. You might want to consider the types of things that you want to prepare and what is necessary to accomplish the job. For example: Will you be preparing fresh vegetables? Do you want to bake a cake? Will you be preparing fried foods? Can your ? If you like cheese, you might want to get a cheese grater. A good peeling tool comes in handy for multiple things. I feel that a good set of knives, including a serated knife, are essential. And, a good whisk is also handy. Cheryl chapalache...@gmail.com -- From: T. J. tjmar...@yahoo.com Sent: Friday, May 06, 2011 3:54 PM To: Cooking in the dark Cookinginthedark@acbradio.org Subject: [CnD] Question related to cooking equipment. I have two sets of measuring spoons (Color-Cue Measuring Cup Spoon Set) along with knife with slicing guide and fork, measuring scoop adjust-a-scoop, adjust-a-scoop measuring tablesoon, adjust-a-spoon measuring teaspoon (all from NFB) and a Braille timer. Anything else that would be helpful in the kitchen? Thanks, T. J. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6101 (20110506) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Not so Creamy Cream sauce
Hi Kerry, I suppose next time you can add more milk and maybe some heavy cream. Sisi - Original Message - From: Kerryann Ifill k...@caribsurf.com To: cookinginthedark@acbradio.org Sent: Saturday, April 30, 2011 4:21 PM Subject: [CnD] Not so Creamy Cream sauce Hi list, I made a pasta dish yesterday and it did taste good, but the sauce wasn't as creamy as I wanted. It called for melting 3 tbs of butter and sautéing the onion. It called for flour and garlic powder; since I was out of the powder I minced fresh garlic and added when the onions had been in for a minute. Then I added the flour and the milk as required. But it just didn't come out creamy. Any ideas what I did wrong? Thanks for all ideas. Kerry ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6083 (20110430) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] looking for meat recipes
Hi, I need some easy to make meat recipes, no frying please. My son and I are on a diet so it should be as fat-free as possible. since my work doesn't leave me a lot of time for the kitchen it should be quick and easy. I hope this is not mition impossible. :) Thanks for any ideas Sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Using a kitchen Scale verses measuring cups
I think kitchen scale is good for solid things like meat, and measuring cups are better for liquid. Also if a recipe calls for 2 cups of sugar for example, I'd use a cup, not the scale. hth Sisi - Original Message - From: Jean Hunt krazyg...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Saturday, April 23, 2011 10:23 PM Subject: Re: [CnD] Using a kitchen Scale verses measuring cups I use my kitchen scale when I purchase meat in family size packages. I use it to make up amounts for one or two servings. I find that very convenient when I need to take things out of the freezer . At t his time I use the measuring cups for most other measurments needed for any recipe Jean Hunt -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Blaine Deutscher Sent: Saturday, April 23, 2011 12:27 AM To: Cooking in the Dark Subject: [CnD] Using a kitchen Scale verses measuring cups Hello there everyone. Good to be back on the list again. I was wondering if there are any of you out there that use a kitchen scale verses measuring cups. Just wondering what you all thought if it's worth purchasing or continue to use measurements? I know Dale advertizes a kitchen Scale on his website and was wondering if it's for weighing yourself or food items? Blaine ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6066 (20110423) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] honey butter
What do you do with honey butter? Spread it on bread? - Original Message - From: Carla Jo carlajobrat...@gmail.com To: cookinginthedark@acbradio.org Sent: Wednesday, March 23, 2011 1:36 AM Subject: Re: [CnD] honey butter I just take a stick of butter, let it soften and using my small processor, whip in enough honey until it taste right to me. You can also add cinnamon. - Original Message - From: Elisa Dahill elisa...@optonline.net To: cookinginthedark@acbradio.org Sent: Tuesday, March 22, 2011 5:03 PM Subject: [CnD] honey butter Does anyone know how to make honey butter? Elisa ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 5977 (20110323) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] NO BAKE OATMEAL CLUSTERS
Oh well! As long as they taste good that's all that matters. :) - Original Message - From: gail johnson mama-g...@samobile.net To: cookinginthedark@acbradio.org Sent: Monday, March 21, 2011 1:10 AM Subject: Re: [CnD] NO BAKE OATMEAL CLUSTERS It doesn't say anything about turning them through the drying process. These were still a bit runny. It doesn't look like they are going to harden all the way. My husband says they are the consistancy of thick peanut butter. Oh well! -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 5969 (20110320) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] homemade sour creamand Potato Pancakes
Hi Gale, can you post the recipe for potato pancakes that you made? I don't think the tin foil is something to worry about even if there was a little bit on the edges. Sisi - Original Message - From: gail johnson mama-g...@samobile.net To: cookinginthedark@acbradio.org Sent: Friday, March 18, 2011 11:49 PM Subject: [CnD] homemade sour creamand Potato Pancakes I made some Potato Pancakes today. I baked them in the oven. They came out crispy. The recipe said to bake them on lightly greased tin foil. Bake 20 minutes and turn to finish baking. At 20 minutes they were definitely crunchy on the bottom. They stuck to the foil and when I peeled them off carefully they had a shiny finish The shiny finish makes me think it might be a tiny bit of foil stuck to the bottom. The trouble is it is not enough that I could pull it off on the edges. The taste of foil is not obvious. I made some homemade sour cream to top them with. This version is delicious and so simple. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 5967 (20110318) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] for list members in the UK, talking microwave
Hi all, I'm looking into the matter of purchacing a talking microwave in Europe, most likely in England, because It should be english-speaking. I'd appreciate any tips and ideas, brands or websites. Thanks in advance Sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] for list members in the UK, talking microwave
Hello Andrew, this microwave sounds great. Do you remember what it's called and how to find it online? Thanks Sisi - Original Message - From: Andrew niven ani...@ihug.co.nz To: cookinginthedark@acbradio.org Sent: Wednesday, March 16, 2011 9:30 PM Subject: Re: [CnD] for list members in the UK, talking microwave Hi Sisi. i'm not in the UK, but there was one talking conbination microwave/convection imported into New zealand for evaluation purposes, and I was lucky enough to trial it in my home. I found the oven very good to use, and unlike the ordinary talking microwave, it has a stainless steel interior so rust isn't an issue. if I was looking for a talking microwave, this would definitely be the one I'd go for. Hope this helps. Cheers andrew - Original Message - From: Sisi Ben-Simon fireb...@netvision.net.il To: cookinginthedark@acbradio.org Sent: Thursday, March 17, 2011 7:46 AM Subject: [CnD] for list members in the UK, talking microwave Hi all, I'm looking into the matter of purchacing a talking microwave in Europe, most likely in England, because It should be english-speaking. I'd appreciate any tips and ideas, brands or websites. Thanks in advance Sisi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 5960 (20110316) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Mango Recipes Easy Mango Salsa
chips I guess sisi - Original Message - From: Kerryann Ifill k...@caribsurf.com To: cookinginthedark@acbradio.org Sent: Thursday, March 10, 2011 12:29 PM Subject: Re: [CnD] Mango Recipes Easy Mango Salsa I like this recipe. What could I serve this with? Kerry -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of gail johnson Sent: Thursday, March 10, 2011 1:35 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Mango Recipes Easy Mango Salsa Easy Mango Salsa Prep Time: 15 MinReady In: 1 Hr 15 Min Servings 6 Ingredients 2 mangos - peeled, seeded, and diced 2 green onions, chopped 1 clove clove of garlic, minced, or to taste 3 tablespoons chopped fresh cilantro 1 tablespoon lime juice 1 tablespoon orange juice Directions Stir the mangos, green onions, garlic, cilantro, lime juice, and orange juice together in a bowl. Chill at least 1 hour before serving. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 5941 (20110310) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Tin foil
But why does it matter? Just curious. Sisi - Original Message - From: Anita abbrown6...@charter.net To: cookinginthedark@acbradio.org Sent: Thursday, February 24, 2011 8:02 PM Subject: Re: [CnD] Tin foil Hey Anna, The shiny side goes on the out side. I am glad to know that I am not the only one that has days like that. LOL Anita e-mail and facebook: abbrown6...@charter.net skype: anita.brown27 - Original Message - From: Anna annagala...@sasktel.net To: cookinginthedark@acbradio.org Sent: Thursday, February 24, 2011 12:56 PM Subject: [CnD] Tin foil Hi, I am having a brain freeze. When you cover a dish with tin foil, does the shiny side go on the inside or the outside? Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 5905 (20110224) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
