Re: [CnD] Carol's shepherd's pie recipe
Here is my quick recipe. Prepare instant potatoes packet according to directions. (This would be a packet that requires 2 cups boiling water and nothing else but the potatoes.) While they cool, brown and dreain about 1 to 1-1/2 lbs. ground beef and return to pan. I use a dutch oven so I can mix things without making a mess. Grin. Add the following to the drained meat: 1 standard size can (14 to 16 ounce size) each of drained cut green beans drained whole kernel corn Stir in one can condensed cream of mushroom soup approximately 11 oz. and 1 jar (approzimately 12 oz.) brown gravy. Stir all of these ingredients well and season to taste. Place in large baking dish, approximately 2 quart or 9x13. Dollop the potatoes over the top. If you want the potatoes a little crusty, leave uncovered. If you want them creamier, cover. Place in oven at 350 degrees until hot, about 30 to 40 minutes. You can make many variations with this recipe. Try substituting tomato soup for mushroom soup. Add a cup of cheese sprinkled over the top about half way through cooking. Use Succotash instead of green beans and corn. Use peas and carrots. The combinations are limitless. This dish microwaves pretty well as leftovers, but if you don't want your potatoes stirred into the meat, I would recommend scooping the potatoes off before microwaving. Once the meat is warm, place some of the potatoes over the top and cook again until the potatoes are warmed. On 12/28/2012 12:51 PM, Teresa Mullen wrote: Hello Does any one have a recipe for shepherd's pie? My roommate tried to make and his was not appetizing. It would be greatly appreciated. Teresa ___ 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] Wonderful Pound Cake
Actually, before the days of terabytes, the abbreviation for tablespoon was your choice of cap T or cap t cap b TB and teaspoon was written tsp small t small s small p. Carol On 12/12/2012 9:22 AM, Teresa Mullen wrote: I'm sure this has already been answered, but When a recipe calls for a Tablespoon it is Abbreviated as Tblsp. And as for a Teaspoon it is a small tsp. I may be wrong. Teresa -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead Sent: Tuesday, December 11, 2012 1:52 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Wonderful Pound Cake From what I understand, T is for tablespoon. And t is for teaspoon. - Original Message - From: Laury-Johnson, Shawnese (DHS)laury-johns...@michigan.gov To:cookinginthedark@acbradio.org Sent: Tuesday, December 11, 2012 11:40 AM Subject: Re: [CnD] Wonderful Pound Cake Hello in this recipe is the T for tablespoon or teaspoon? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead Sent: Monday, December 10, 2012 5:47 PM To: cooking-in-the-dark Subject: [CnD] Wonderful Pound Cake Wonderful Pound Cake 1 cup (2 sticks) butter 8 oz cream cheese 1 T sour cream 2 cups sugar 6 eggs, separated 1 T vanilla rind of 1 lemon, grated 3 cups self-rising flour 1 cup milk Cream butter and cream cheese together. Add sour cream and sugar and continue creaming together. Add egg yolks, vanilla and lemon rind. Then add flour and milk a little at a time, stirring well between. Beat egg whiles stiff and fold in. Bake at 350 degrees in a greased tube pan for about 1 hour. Test for doneness with a toothpick. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Microwavable EAGLE BRAND CHOCOLATE FUDGE
I don't think that works for chocolate chips, but I will measure mine and let you know. Carol On 12/1/2012 11:46 PM, Teresa Mullen wrote: Well 8oz. is one cup So I'm wonderng if 4 oz. makes one half cup. How's that? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Shannon Hannah Sent: Saturday, December 01, 2012 9:29 PM To: cookinginthedark@acbradio.org; Mary Ann Robinson Subject: Re: [CnD] Microwavable EAGLE BRAND CHOCOLATE FUDGE Can you tell me how much 12 ounces is in cups? Thanks! Shannon - Original Message - From: Mary Ann Robinsonbrightsmile1...@comcast.net To:cookinginthedark@acbradio.org Sent: Saturday, December 01, 2012 7:21 PM Subject: [CnD] Microwavable EAGLE BRAND CHOCOLATE FUDGE Microwavable EAGLE BRAND CHOCOLATE FUDGE Ingrediants: 12 oz. semi-sweet chocolate chips 1 can Eagle Brand milk 2 heaping tbsp. peanut butter Directions: Place chocolate chips and milk in microwave safe bowl. Cook on high for 5 minutes. Remove from microwave, stir in 2 heaping tablespoons of peanut butter. Spread in pan. Cool and cut. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] chocolate chips
I have a kitchen scale, so measured the 12-oz. bag of chips to make sure it was actually 12 oz. There are exactly 2 cups in the bag. Therefore, 1 cup chips equals 6 ounces. Carol ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] graham cracker info
OK, for what it's worth, I looked at the nutritional information on my box of graham crackers. Here is the breakdown: There are 27 sheets which are sort of scored in the middle, but do not always break evenly. Serving size is 8 crackers. Servings per container is approximately 13. If one does the math, it comes out that there are approximately 4 crackers per sheet. If one looks at a Club cracker, that is just about the same size as 1/4 of a Graham cracker sheet. Therefore, I would conclude that one Graham rectangle is 4 crackers. Like I stated above, take it or leave it, it is only an opinion. Grin. Carol ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Mounds Bars
You can make the Mounds bars without the wax, but they should probably stay in the fridge. The chocolate will not firm up enough. Carol On 11/19/2012 11:13 PM, Debbra Piening wrote: I wonder what would happen if you just left it out. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Sent: Monday, November 19, 2012 8:03 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Mounds Bars Good recipe but I think I'd rather have one without the paraffin. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Monday, November 19, 2012 8:33 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Mounds Bars Now this sounds like a really good Mounds Bar! Yummy! Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and jean Sent: Monday, November 19, 2012 6:30 PM To: cookinginthedark@acbradio.org Subject: [CnD] Mounds Bars Mounds Bars 1 can of eagle Brand Sweetened condensed Milk 2 14 oz. packages of coconut 1 stick of butter one box of powdered sugar 1 teaspoon of vanilla flavoring 1 12 oz package of milk chocolate Semi-Sweet chips 1 bar of paraffin wax Shift Sugar Melt butter. In a large bowl, mix sugar, butter, coconut, and vanilla flavoring. Press mixture in a buttered 12 inch by 16 inch pan. Place in refrigerator over night. Cut cooled mixture into bars. In a double boiler, melt chocolate and wax. When mixture is totally melted, dip coconut bars into chocolate mixture with a large slotted spoon. Remove bar from chocolate and place on wax paper to cool. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cleaning oven gloves
I keep them on my hands after I have used them. I use dish soap and wash them as if I were washing my hands. When finished, I use a clean towel to dry them before putting them away. It is great when I stick the tip of my glove in the hot macaroni and cheese. Grin. Carol On 11/20/2012 10:59 AM, Sandy wrote: Well! I do not have a dishwasher, so put them in the washer and they come out fine; let 'em air dry. Courage is Fear that has said its prayers. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Allison Fallin Sent: Friday, November 16, 2012 9:13 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] cleaning oven gloves You can put them in the dishowasher and/or the washer. Allison - Original Message - From: Alex Hallmehg...@gmail.com To: cookinginthedark@acbradio.org Date sent: Fri, 16 Nov 2012 19:44:15 -0500 Subject: [CnD] cleaning oven gloves Hello all, I have a pair of silicone oven gloves which have become rather dirty. How should I go about cleaning them without damaging them? Thanks in advance for any tips. Have a great day, Alex (msg sent from iPod Touch) ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking a Pumpkin
It is easier once it is than when tough. You can practically scrape it off the rind. On 10/31/2012 2:18 PM, Jeri Milton wrote: This is great! Thank you so much. I'm going to give it a try. Wish me luck. Can't imagine how you peal a pumpkin though. Lol. I may go for the baking in the oven method. Jeri Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead Sent: Wednesday, October 31, 2012 5:20 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Cooking a Pumpkin Cooking and freezing fresh pumpkin Below are general cooking and preparation instructions, and you don't have to use the mashed pumpkin right away. Pumpkin purée can be frozen in portions. Spoon cooled, mashed pumpkin into freezer containers, leaving 1/2-inch headspace. To Steam: Halve the pumpkin; remove seeds, pulp, and stringy portion. Cut into small pieces and peel. Place in a steamer or metal colander which will fit in a covered pot. Put over boiling water, cover, and steam for about 50 minutes, or until tender. Mash, purée in a blender or food processor, or put through a food mill. Use in any recipe calling for pumpkin purée. To Boil: Halve the pumpkin; remove seeds, pulp, and stringy portion. Cut into small pieces and peel. Cover with lightly salted water; boil for about 25 minutes, or until tender. Mash, purée in a blender or food processor, or put through a food mill. Use in any recipe calling for pumpkin purée. A 5-pound pumpkin will yield about 4 1/2 cups of mashed, cooked pumpkin. One can of pumpkin, 15 to 16 ounces, yields about 2 cups of mashed pumpkin. Here is an easy method for cooking fresh pumpkin and making your own puree. - Vi Directions list of 4 items 1. Preheat oven to 300 degrees F (150 degrees C). 2. Cut pumpkin into small manageable pieces and cut off pith and seeds. 3. Place cut pumpkin skin side up in a large roasting pan. Add 1/4 inch of water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool. 4. When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin. list end How to Cook a Pumpkin to have Pumpkin Puree to Make Pumpkin Recipes! You probably take canned pumpkin for granted. You're there, the can is there, there's a pumpkin on the label... open it and mix it up with spices to make a pie, right. Ah, but a pumpkin pie, pumpkin soup, pumpkin bread made from a fresh pumpkin tastes so much better than the glop that was processed last year! Here's how to do it, complete instructions in easy steps and completely illustrated. And it is much easier than you think, using my patented tips and tricks! You can freeze it for later use, too. Note: If you want to can the cooked pumpkin: see this page! Directions for Making Pumpkin Pie from Scratch Ingredients and Equipment list of 2 items . a pie pumpkin (see step 1) . A sharp, large serrated knife list end list of 2 items . an ice cream scoop . a large microwaveable bowl or large pot list end Recipe and Directions Step 1 - Get your pie pumpkin Pie pumpkins are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. grocery stores usually carry them in late September through December in the U.S. Note: the Libby's can of cooked pumpkin is just there for reference - it is the small can, so that gives you an idea of the size of a typical pie pumpkin. They're only about 8 inches in diameter. Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color. Yield: Pie pumpkins are small, usually only 6 inches in diameter. You can usually obtain about 2 or 3 cups or puree per pumpkin. Step 2 - Prepare the pumpkin for cooking Wash the exterior of the pumpkin in cool or warm water, no soap. Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you! Step 3 - Scoop out the seeds... And scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. I find a heavy ice cream scoop works great for this. Note: SAVE THE SEEDS: The seeds can be used either to plant pumpkins next year, or roasted to eat this year! Place them in a bowl of water and rub them between your hands. then pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast. Click here for roasting instructions! (opens in a new window) Step 4 - Cooking the pumpkin There are several ways to cook the pumpkin; just choose use your preferred method. Most people have microwaves, and the use the least energy, so I'll describe that here. But others make good arguments in favor of using a pressure cooker, steaming on the stovetop or baking in the oven. I'll describe microwaving here, and at the end of this
Re: [CnD] Need recipes using apples and cake mix
Hi Nancy, I have used apples with cakes before. I peel and grate them into the batter. Depending on the flavor of the cake, you might wish to use a little extra spice, I prefer cinnamon, and you should reduce the oil in the recipe. I cut it in half. Generally, I will use two small apples or one large one. If you want noticeable pieces of apple, dice them instead of grating. Carol On 10/26/2012 7:47 AM, williams4895 wrote: I have apples and a cake mix I need to use. I would like recipes using apples with a cake mix. Thanks for any help. Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Speaking of Muffins
For standard muffin cups, I use a level 1/4 cup. The muffins do not cook over. Depending on the mix, however, some of them do rise above the top of the cup. If you want really tall muffins and the little rim around them like from some bakeries, you might try a 1/3 cup measure. I prefer the 1/4 because it is less messy. Carol On 9/13/2012 8:35 PM, Debbra Piening wrote: I don't think I phrased this quite correctly. I guess my question isn’t so much how far to fill the muffin cups as how to measure when filling them. What measure constitutes half-full as opposed to two-thirds full? Is it a matter of using say, ¼ cup for filling halfway and 1/3 cup for filling two thirds? That might make sense for standard muffin cups, but what about the jumbo ones or the minis? Is this just a matter of trial and error? Should I just jump in and see what happens? I'd really like to avoid a major oven cleaning, if possible! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of marilyn deweese Sent: Thursday, September 13, 2012 3:50 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Speaking of Muffins I always fill my muffin cups 2/3 full. I don't like thin muffins. - Original Message - From: Debbra Pieningdebbra.pien...@att.net To:cookinginthedark@acbradio.org Sent: Thursday, September 13, 2012 1:55 PM Subject: [CnD] Speaking of Muffins Hi, everyone, Marilyn's muffin recipe just jogged my memory about a question I've been meaning to ask: how to get an appropriate measure for filling muffin cups. Some recipes say to fill ½ full and others 2/3 full, and I know so much depends on the size of the muffin cups. I've been shying away from making muffins because I haven't been clear on how to figure this. Can someone help? Thanks. Deb ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] baking with glass?
Glass bakeware has been around for years. Of course, there are some basic common-sense things to consider when using it. Do not take cold dishes directly from the refrigerator to a hot oven. Also, do not put hot baking dishes on a cold or wet surface. My personal recommendation is to keep baking temperatures no higher than 350 degrees. Personally, I don't put glass in a toaster oven, either. Carol On 8/19/2012 12:27 PM, Troy Sullivan wrote: Good afternoon, What are your thoughts on baking with glass? have you had any explosions? I'm a little leary about baking with it and just wanted your oppinions. Thanks. ___ 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] buttermilk
I think this would be a great money-saver, but I heard that freezing kills the active culture. Does anyone know if this is true and what effect it would have on baking products. Thank you. Carol On 8/7/2012 8:51 AM, marilyn deweese wrote: 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] a burger question
Hi, Have you considered taking it off the George and putting the meat with cheese in the microwave for a few seconds? I wouldn't think it should take more than a few seconds, maybe 10 to 20. Carol On 7/19/2012 3:39 PM, Allison Fallin wrote: Hello, I like cheeseburgers and I cook my burgers on the George Foreman grill. Even though I put Pam on the grill before I heat it, when I put a slice of cheese on my burger for the last minute of cooking so that it will melt, it always ends up sticking to the top grill plate. Any suggestions? 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
[CnD] slicing cakes
I was taught, in Home Ec, to put tooth picks into the sides of the cake as markers and use dental floss as the cutting edge. Simply line the floss up with the tooth picks and wiggle/pull through cake. I have seen it work well with some cakes, but have not seen it used wit Angel Food cake, so can't comment on whether it would actually work, since they say to use a serrated knife for slicing them. Carol ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] HELP! need cake recipe
Thank you. This was the recipe given to me by my sister-in-law. She did not specify a one-step mix, so I used a standard mix and it was fine. Instead of Cool-Whip, I used a large box of vanilla pudding and reduced the milk because my husband does not like whipped toppings. I appreciate the help. Carol On 6/19/2012 3:14 PM, marilyn deweese wrote: You could make this one and just put some Cool Whip on top. I'll see if I have other ones. ANGEL FOOD PINEAPPLE CAKE 1 can of crushed pineapple in its own juice 1 box of 1 step angel food cake mix (1 step kind) Mix these ingredients together and bake in an oblong cake pan at 325 degrees for about 25 to 30 min. Enjoy. - Original Message - From: carollablady carollabl...@aol.com To: cookinginthedark@acbradio.org Sent: Tuesday, June 19, 2012 12:39 PM Subject: [CnD] HELP! need cake recipe Sorry folks, but I had a recipe that I got from this list. It is a cake which uses Angel Food cake mix and pineapple. It is light and does not use the cake mix recipe or eggs. I believe it was topped with Cool Whip. I think another ingredient was vanilla pudding, but can't remember. I made it back in May and it was light and Summery. If anyone knows what I am talking about, could you please send me the recipe again? I would like to take it to a dinner on Saturday because it went over so well. I have NO idea what happened to the original recipe. Thanks. Carol ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] HELP! need cake recipe
Hi, I remember it now, and the other ingredient I used, although it was not called for, was some shredded coconut. I mixed the cake mix and pineapple together first and then stirred in the coconut before pouring it into the pan. You might use a very small amount of cooking spray on the bottom only of the pan. Carol On 6/19/2012 3:46 PM, Katie Chandler wrote: Marilyn Have you made this one. If so, do you just put the crushed pineapple and angel food dry cake mix in a bowl and stir up, and Is that it? How about the pan, don't you spray it or grease it first? One last thing, what is the difference in just a angel food cake mix and a one step mix? I don't believe I have heard of a one step one. Although I never buy angel food cake mixes either. This sounds interesting though and want to make sure on these things before trying it. If I use a regular angel food cake mix would it mess it up? Lots of questions huh? grin. Sorry. Katie A diamond is merely a lump of coal that did well under pressure. - Original Message - From: marilyn deweese mldeweese15...@frontier.com To: cookinginthedark@acbradio.org Sent: Tuesday, June 19, 2012 2:14 PM Subject: Re: [CnD] HELP! need cake recipe You could make this one and just put some Cool Whip on top. I'll see if I have other ones. ANGEL FOOD PINEAPPLE CAKE 1 can of crushed pineapple in its own juice 1 box of 1 step angel food cake mix (1 step kind) Mix these ingredients together and bake in an oblong cake pan at 325 degrees for about 25 to 30 min. Enjoy. - Original Message - From: carollablady carollabl...@aol.com To: cookinginthedark@acbradio.org Sent: Tuesday, June 19, 2012 12:39 PM Subject: [CnD] HELP! need cake recipe Sorry folks, but I had a recipe that I got from this list. It is a cake which uses Angel Food cake mix and pineapple. It is light and does not use the cake mix recipe or eggs. I believe it was topped with Cool Whip. I think another ingredient was vanilla pudding, but can't remember. I made it back in May and it was light and Summery. If anyone knows what I am talking about, could you please send me the recipe again? I would like to take it to a dinner on Saturday because it went over so well. I have NO idea what happened to the original recipe. Thanks. Carol ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] HELP! need cake recipe
It works well in the glass pan. This cake is light and summery. For Diabetics, use sugar-free pudding or light Cool-Whip and try to find crushed pineapple (large can) in juice, rather than syrup. Carol On 6/19/2012 4:50 PM, Debbra Piening wrote: You might also sprinkle some additional coconut on top, if you're a huge coconut fan like me! I never buy angel-food cake mixes, because I don't have a tube pan. I may have to try this one! Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of carollablady Sent: Tuesday, June 19, 2012 3:17 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] HELP! need cake recipe Hi, I remember it now, and the other ingredient I used, although it was not called for, was some shredded coconut. I mixed the cake mix and pineapple together first and then stirred in the coconut before pouring it into the pan. You might use a very small amount of cooking spray on the bottom only of the pan. Carol On 6/19/2012 3:46 PM, Katie Chandler wrote: Marilyn Have you made this one. If so, do you just put the crushed pineapple and angel food dry cake mix in a bowl and stir up, and Is that it? How about the pan, don't you spray it or grease it first? One last thing, what is the difference in just a angel food cake mix and a one step mix? I don't believe I have heard of a one step one. Although I never buy angel food cake mixes either. This sounds interesting though and want to make sure on these things before trying it. If I use a regular angel food cake mix would it mess it up? Lots of questions huh? grin. Sorry. Katie A diamond is merely a lump of coal that did well under pressure. - Original Message - From: marilyn deweese mldeweese15...@frontier.com To:cookinginthedark@acbradio.org Sent: Tuesday, June 19, 2012 2:14 PM Subject: Re: [CnD] HELP! need cake recipe You could make this one and just put some Cool Whip on top. I'll see if I have other ones. ANGEL FOOD PINEAPPLE CAKE 1 can of crushed pineapple in its own juice 1 box of 1 step angel food cake mix (1 step kind) Mix these ingredients together and bake in an oblong cake pan at 325 degrees for about 25 to 30 min. Enjoy. - Original Message - From: carollabladycarollabl...@aol.com To:cookinginthedark@acbradio.org Sent: Tuesday, June 19, 2012 12:39 PM Subject: [CnD] HELP! need cake recipe Sorry folks, but I had a recipe that I got from this list. It is a cake which uses Angel Food cake mix and pineapple. It is light and does not use the cake mix recipe or eggs. I believe it was topped with Cool Whip. I think another ingredient was vanilla pudding, but can't remember. I made it back in May and it was light and Summery. If anyone knows what I am talking about, could you please send me the recipe again? I would like to take it to a dinner on Saturday because it went over so well. I have NO idea what happened to the original recipe. Thanks. Carol ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] HELP! need cake recipe
That is correct. I like pineapple, so I used the larger one, around 20 oz. On 6/19/2012 5:28 PM, Debbra Piening wrote: I'm assuming about a 16 or 20-ounce can of crushed pineapple; is that right? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of carollablady Sent: Tuesday, June 19, 2012 3:55 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] HELP! need cake recipe It works well in the glass pan. This cake is light and summery. For Diabetics, use sugar-free pudding or light Cool-Whip and try to find crushed pineapple (large can) in juice, rather than syrup. Carol On 6/19/2012 4:50 PM, Debbra Piening wrote: You might also sprinkle some additional coconut on top, if you're a huge coconut fan like me! I never buy angel-food cake mixes, because I don't have a tube pan. I may have to try this one! Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of carollablady Sent: Tuesday, June 19, 2012 3:17 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] HELP! need cake recipe Hi, I remember it now, and the other ingredient I used, although it was not called for, was some shredded coconut. I mixed the cake mix and pineapple together first and then stirred in the coconut before pouring it into the pan. You might use a very small amount of cooking spray on the bottom only of the pan. Carol On 6/19/2012 3:46 PM, Katie Chandler wrote: Marilyn Have you made this one. If so, do you just put the crushed pineapple and angel food dry cake mix in a bowl and stir up, and Is that it? How about the pan, don't you spray it or grease it first? One last thing, what is the difference in just a angel food cake mix and a one step mix? I don't believe I have heard of a one step one. Although I never buy angel food cake mixes either. This sounds interesting though and want to make sure on these things before trying it. If I use a regular angel food cake mix would it mess it up? Lots of questions huh? grin. Sorry. Katie A diamond is merely a lump of coal that did well under pressure. - Original Message - From: marilyn deweese mldeweese15...@frontier.com To:cookinginthedark@acbradio.org Sent: Tuesday, June 19, 2012 2:14 PM Subject: Re: [CnD] HELP! need cake recipe You could make this one and just put some Cool Whip on top. I'll see if I have other ones. ANGEL FOOD PINEAPPLE CAKE 1 can of crushed pineapple in its own juice 1 box of 1 step angel food cake mix (1 step kind) Mix these ingredients together and bake in an oblong cake pan at 325 degrees for about 25 to 30 min. Enjoy. - Original Message - From: carollabladycarollabl...@aol.com To:cookinginthedark@acbradio.org Sent: Tuesday, June 19, 2012 12:39 PM Subject: [CnD] HELP! need cake recipe Sorry folks, but I had a recipe that I got from this list. It is a cake which uses Angel Food cake mix and pineapple. It is light and does not use the cake mix recipe or eggs. I believe it was topped with Cool Whip. I think another ingredient was vanilla pudding, but can't remember. I made it back in May and it was light and Summery. If anyone knows what I am talking about, could you please send me the recipe again? I would like to take it to a dinner on Saturday because it went over so well. I have NO idea what happened to the original recipe. Thanks. Carol ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] HELP! need cake recipe
Yes, I will do that. Since I don't know the people I am having dinner with, I will probably skip the coconut, but will take the optional pudding. Doesn't almost everyone like pudding! BTW, my husband is not wild about it, but he tolerates it better than whipped toppings, even whipped cream. Grin. On 6/19/2012 6:24 PM, Debbra Piening wrote: I entirely agree; the more pineapple, the better! Too bad I just went shopping today. Now I need an excuse to go back to the store. Let us know how your cake turns out. Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of carollablady Sent: Tuesday, June 19, 2012 4:37 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] HELP! need cake recipe That is correct. I like pineapple, so I used the larger one, around 20 oz. On 6/19/2012 5:28 PM, Debbra Piening wrote: I'm assuming about a 16 or 20-ounce can of crushed pineapple; is that right? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of carollablady Sent: Tuesday, June 19, 2012 3:55 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] HELP! need cake recipe It works well in the glass pan. This cake is light and summery. For Diabetics, use sugar-free pudding or light Cool-Whip and try to find crushed pineapple (large can) in juice, rather than syrup. Carol On 6/19/2012 4:50 PM, Debbra Piening wrote: You might also sprinkle some additional coconut on top, if you're a huge coconut fan like me! I never buy angel-food cake mixes, because I don't have a tube pan. I may have to try this one! Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of carollablady Sent: Tuesday, June 19, 2012 3:17 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] HELP! need cake recipe Hi, I remember it now, and the other ingredient I used, although it was not called for, was some shredded coconut. I mixed the cake mix and pineapple together first and then stirred in the coconut before pouring it into the pan. You might use a very small amount of cooking spray on the bottom only of the pan. Carol On 6/19/2012 3:46 PM, Katie Chandler wrote: Marilyn Have you made this one. If so, do you just put the crushed pineapple and angel food dry cake mix in a bowl and stir up, and Is that it? How about the pan, don't you spray it or grease it first? One last thing, what is the difference in just a angel food cake mix and a one step mix? I don't believe I have heard of a one step one. Although I never buy angel food cake mixes either. This sounds interesting though and want to make sure on these things before trying it. If I use a regular angel food cake mix would it mess it up? Lots of questions huh? grin. Sorry. Katie A diamond is merely a lump of coal that did well under pressure. - Original Message - From: marilyn deweese mldeweese15...@frontier.com To:cookinginthedark@acbradio.org Sent: Tuesday, June 19, 2012 2:14 PM Subject: Re: [CnD] HELP! need cake recipe You could make this one and just put some Cool Whip on top. I'll see if I have other ones. ANGEL FOOD PINEAPPLE CAKE 1 can of crushed pineapple in its own juice 1 box of 1 step angel food cake mix (1 step kind) Mix these ingredients together and bake in an oblong cake pan at 325 degrees for about 25 to 30 min. Enjoy. - Original Message - From: carollabladycarollabl...@aol.com To:cookinginthedark@acbradio.org Sent: Tuesday, June 19, 2012 12:39 PM Subject: [CnD] HELP! need cake recipe Sorry folks, but I had a recipe that I got from this list. It is a cake which uses Angel Food cake mix and pineapple. It is light and does not use the cake mix recipe or eggs. I believe it was topped with Cool Whip. I think another ingredient was vanilla pudding, but can't remember. I made it back in May and it was light and Summery. If anyone knows what I am talking about, could you please send me the recipe again? I would like to take it to a dinner on Saturday because it went over so well. I have NO idea what happened to the original recipe. Thanks. Carol ___ 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
Re: [CnD] Fruity Pancake Muffins
Can one substitute some other carbonated drink for the club soda? Thanks. Carol On 6/10/2012 6:24 PM, marilyn deweese wrote: Fruity Pancake Muffins From Mr Food Here's an interesting idea. Make a batch of Fruity Pancake Muffins and re-invigorate breakfast. Makes: 1 dozen muffins Time:20 min Ingredients a.. 2 cups packaged pancake and waffle mix b.. 2 eggs c.. 1 cup milk d.. 1/2 cup club soda e.. 1 tablespoon vegetable oil f.. 1 cup fresh blueberries or peeled and chopped apples g.. 1/4 cup pancake syrup Instructions 1.. Preheat oven to 350 degrees F. Coat a 12-cup muffin tin with cooking spray. 2.. In a large bowl, combine pancake mix, eggs, milk, club soda, and oil; mix well. Pour evenly into muffin cups and sprinkle with fruit 3.. Bake 20 to 25 minutes, or until a wooden toothpick inserted in center comes out clean. Remove from oven and brush tops with syrup Serve warm. Notes Option-If you're craving that old-fashioned breakfast combo, you can substitute 4 chopped heat-and-serve beef sausages (half of a 5.2-ounce package) for the fruit in here. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] CHOCOLATE CHERRY MAGIC CAKE
Thank you for the clarification. Looks like more ingredients added to Wednesday's shopping list. Smile. Carol On 6/4/2012 10:37 AM, marilyn deweese wrote: The cake mix should be mixed, according to the package directions. The Jello goes on, right from the box, the cold water next, and then the cherry pie filling. - Original Message - From: carollablady carollabl...@aol.com To: cookinginthedark@acbradio.org Sent: Sunday, June 03, 2012 3:56 PM Subject: Re: [CnD] CHOCOLATE CHERRY MAGIC CAKE Hi, This sounds like something I would like. I have a couple of questions about the recipe, though. First, the recipe says to spread the cake batter over the marshmellows. Is the batter to be the batter as directed on the package box? Second, it mentions cherry pie filling. Where does it come in during the mixing/baking process? Thank you. Oh yes, I do have another question: is the Jell-o powder sprinklyed or is it to be dissolved in water and poured over the cake? Thanks much. Carol On 6/3/2012 11:57 AM, marilyn deweese wrote: CHOCOLATE CHERRY MAGIC CAKE 1 (10 oz.) pkg. miniature marshmallows 1 box chocolate cake mix 1 (3 oz.) cherry Jello 20 oz. cherry pie filling 1 c. cold water Grease a 9 x 13 x 2 inch baking pan. Spread marshmallows on bottom; then cake mix batter, then Jello. Drizzle water; don't stir. Bake at 350 degrees for 75-80 minutes. Let cool in pan for 30 minutes. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] honey baked ham
Sounds really good. How did it get the honey in the title? This recipe sounds like it will work just fine for me. I'm not that fond of things with honey in them, anyway. Grin. Carol On 5/21/2012 2:23 PM, Charles Rivard wrote: Ingredients 1traditional bone-in butt half ham 6 ounces ginger ale 1 can pineapples in heavy syrup (note: The bigger the better, because I eat the leftover pineapple immediately) Dark brown sugar (to taste) 1 Tablespoon Nutmeg 1 Tablespoon Cinnamon Directions 1. Rinse Ham and place in baking pan. 2. Pour ginger ale over ham. Pin pineapples to ham with toothpicks (You will probably not use them all). 3. Mix brown sugar with heavy syrup from can of pineapples and pour over the ham. Sprinkle ham with nutmeg and cinnamon. Use a spoon to evenly mix the mixture in the bottom of the pan. Cover with foil and bake. Note: Packaging on ham should have baking instructions. Normally baking 25 min for each pound at 325. Ingredients 1traditional bone-in butt half ham 6 ounces ginger ale 1 can pineapples in heavy syrup Dark brown sugar (to taste) 1 Tablespoon Nutmeg 1 Tablespoon Cinnamon Directions 1. Rinse Ham and place in baking pan. 2. Pour ginger ale over ham. Pin pineapples to ham with toothpicks (You will probably not use them all). 3. Mix brown sugar with heavy syrup from can of pineapples and pour over the ham. Sprinkle ham with nutmeg and cinnamon. Use a spoon to evenly mix the mixture in the bottom of the pan. Cover with foil and bake. Note: Packaging on ham should have baking instructions. Normally baking 25 min for each pound at 325. --- Be positive! When it comes to being defeated, if you think you're finished, you! are! finished! ___ 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] Dutch Oven Black Forest Cake recipe
Is it OK to use diet soft drinks? That is normally all we have at our home. Thanks. Carol On 4/3/2012 9:51 AM, marilyn deweese wrote: Dutch Oven Black Forest Cake recipe 2 large cans cherry pie filling 1 butter recipe fudge cake mix 1 (12 ounce) can soft drink (Coke, Sprite, Dr Pepper, etc.) Spray 12-inch Dutch oven with vegetable spray. Pour pie filling in oven. Sprinkle dry cake mix over pie filling. Pour soft drink over cake mix. Do not mix. Bake at 400 degrees F for about 40-45 minutes. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE
So, how does one go about making such a cake without an angel food cake pan? Carol On 4/1/2012 1:58 PM, Shannon Wells wrote: I saw a recipe just like this one from Paula Deen, but instead of a yellow cake mix, she used a spice cake one. Sounds yummy either way. :) Shannon On Apr 1, 2012, at 12:39 PM, marilyn deweese wrote: I made this last night, while I listened to my Buckeyes lose. I took it to our Church coffee hour and there was not even a crumb left to bring home. I hope you like it. I will have to make it again so I can taste it. THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE 1 yellow cake mix 1 box instant vanilla pudding 1 c. sour cream 4 whole eggs 1/2 c. cooking oil 1/2 c. milk Blend cake mix and pudding. Add rest of ingredients. Beat all together for 10 minutes at medium speed with electric mixer. TOPPING: 3 tsp. cinnamon 1/4 c. granulated sugar 1 tbsp. flour Nuts or chocolate chips (optional) Mix together. Pour half of the batter in a greased angel food pan. Sprinkle half of the topping on the batter; cut in and add remaining batter and sprinkle with the remaining topping on cake. Bake at 350 degrees for 50 minutes or until it passes the clean toothpick test. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE
Thanks. I thought about that, but it calls for putting the topping on the top. Bundt pans would be inverted and I tried putting the crumb topping in the bottom of a bundt pan and it did not work very well. Maybe I could make it in smaller square pans, instead, as a single layer. Carol On 4/1/2012 2:19 PM, Shannon Wells wrote: I hadn't even thought of that. Maybe a bunt or tube pan? Sorry, not real sure. Shannon On Apr 1, 2012, at 2:12 PM, carollablady wrote: So, how does one go about making such a cake without an angel food cake pan? Carol On 4/1/2012 1:58 PM, Shannon Wells wrote: I saw a recipe just like this one from Paula Deen, but instead of a yellow cake mix, she used a spice cake one. Sounds yummy either way. :) Shannon On Apr 1, 2012, at 12:39 PM, marilyn deweese wrote: I made this last night, while I listened to my Buckeyes lose. I took it to our Church coffee hour and there was not even a crumb left to bring home. I hope you like it. I will have to make it again so I can taste it. THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE 1 yellow cake mix 1 box instant vanilla pudding 1 c. sour cream 4 whole eggs 1/2 c. cooking oil 1/2 c. milk Blend cake mix and pudding. Add rest of ingredients. Beat all together for 10 minutes at medium speed with electric mixer. TOPPING: 3 tsp. cinnamon 1/4 c. granulated sugar 1 tbsp. flour Nuts or chocolate chips (optional) Mix together. Pour half of the batter in a greased angel food pan. Sprinkle half of the topping on the batter; cut in and add remaining batter and sprinkle with the remaining topping on cake. Bake at 350 degrees for 50 minutes or until it passes the clean toothpick test. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE
I was thinking it might not get done in the middle in a larger pan. But, maybe I will try it. My 9x13 cakes always come out really thick in the middle and thin around the edges. I thought a smaller pan might not do that as badly and since I don't have any round pans, that is why I suggested a square one. I still think I will play around with it soon. Carol On 4/1/2012 5:28 PM, Shannon Wells wrote: I wondered about the topping on the bottom, too. Could you just bake it in a regular 9 by 13 pan? Or, how about a round pan? Shannon On Apr 1, 2012, at 2:45 PM, carollablady wrote: Thanks. I thought about that, but it calls for putting the topping on the top. Bundt pans would be inverted and I tried putting the crumb topping in the bottom of a bundt pan and it did not work very well. Maybe I could make it in smaller square pans, instead, as a single layer. Carol On 4/1/2012 2:19 PM, Shannon Wells wrote: I hadn't even thought of that. Maybe a bunt or tube pan? Sorry, not real sure. Shannon On Apr 1, 2012, at 2:12 PM, carollablady wrote: So, how does one go about making such a cake without an angel food cake pan? Carol On 4/1/2012 1:58 PM, Shannon Wells wrote: I saw a recipe just like this one from Paula Deen, but instead of a yellow cake mix, she used a spice cake one. Sounds yummy either way. :) Shannon On Apr 1, 2012, at 12:39 PM, marilyn deweese wrote: I made this last night, while I listened to my Buckeyes lose. I took it to our Church coffee hour and there was not even a crumb left to bring home. I hope you like it. I will have to make it again so I can taste it. THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE 1 yellow cake mix 1 box instant vanilla pudding 1 c. sour cream 4 whole eggs 1/2 c. cooking oil 1/2 c. milk Blend cake mix and pudding. Add rest of ingredients. Beat all together for 10 minutes at medium speed with electric mixer. TOPPING: 3 tsp. cinnamon 1/4 c. granulated sugar 1 tbsp. flour Nuts or chocolate chips (optional) Mix together. Pour half of the batter in a greased angel food pan. Sprinkle half of the topping on the batter; cut in and add remaining batter and sprinkle with the remaining topping on cake. Bake at 350 degrees for 50 minutes or until it passes the clean toothpick test. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE
Thank you for your answer. That is on my consideration list. Carol On 4/1/2012 7:05 PM, Nancy Martin wrote: Hi Carol, I bet you could use a 9 by 13 pan. That's what I would do because I don't have a Bundt or tube pan either. My best guess would be to bake it 35 to 40 minutes. If anyone knows from experience whether I'm right or wrong, please email the list. Hth, Nancy Martin -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of carollablady Sent: Sunday, April 01, 2012 1:46 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE Thanks. I thought about that, but it calls for putting the topping on the top. Bundt pans would be inverted and I tried putting the crumb topping in the bottom of a bundt pan and it did not work very well. Maybe I could make it in smaller square pans, instead, as a single layer. Carol On 4/1/2012 2:19 PM, Shannon Wells wrote: I hadn't even thought of that. Maybe a bunt or tube pan? Sorry, not real sure. Shannon On Apr 1, 2012, at 2:12 PM, carollablady wrote: So, how does one go about making such a cake without an angel food cake pan? Carol On 4/1/2012 1:58 PM, Shannon Wells wrote: I saw a recipe just like this one from Paula Deen, but instead of a yellow cake mix, she used a spice cake one. Sounds yummy either way. :) Shannon On Apr 1, 2012, at 12:39 PM, marilyn deweese wrote: I made this last night, while I listened to my Buckeyes lose. I took it to our Church coffee hour and there was not even a crumb left to bring home. I hope you like it. I will have to make it again so I can taste it. THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE 1 yellow cake mix 1 box instant vanilla pudding 1 c. sour cream 4 whole eggs 1/2 c. cooking oil 1/2 c. milk Blend cake mix and pudding. Add rest of ingredients. Beat all together for 10 minutes at medium speed with electric mixer. TOPPING: 3 tsp. cinnamon 1/4 c. granulated sugar 1 tbsp. flour Nuts or chocolate chips (optional) Mix together. Pour half of the batter in a greased angel food pan. Sprinkle half of the topping on the batter; cut in and add remaining batter and sprinkle with the remaining topping on cake. Bake at 350 degrees for 50 minutes or until it passes the clean toothpick test. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE
Thank you. I was not sure about doing this as the shape would be more narrow at the bottom. I don't suppose it would make that much difference, though. I will try it. Thank you to all that have given assistance. I just get a bit flustered with things once in a while. Grin. Carol On 4/1/2012 9:07 PM, Jennifer Chambers wrote: I've been making this cake for years, and I have always used a Bundt pan. I don't put the topping on the bottom. I make it as directed, and when it's done, I let it stand for about ten or fifteen minutes. Then I carefully loosen the cake with a knife. ut a plate over the top of the pan and turn pan and plate upside down. When the cake is out of the pan, I take another plate, put it over the bottom of the cake, and flip everything right-side up. This cake is great, and you can add a teaspoon of your favorite extract to the batter if you wish. Lemon or orange or maple or raspberry,--whatever strikes your fancy. hth Jennifer On 4/1/12, carollabladycarollabl...@aol.com wrote: Thank you for your answer. That is on my consideration list. Carol On 4/1/2012 7:05 PM, Nancy Martin wrote: Hi Carol, I bet you could use a 9 by 13 pan. That's what I would do because I don't have a Bundt or tube pan either. My best guess would be to bake it 35 to 40 minutes. If anyone knows from experience whether I'm right or wrong, please email the list. Hth, Nancy Martin -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of carollablady Sent: Sunday, April 01, 2012 1:46 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE Thanks. I thought about that, but it calls for putting the topping on the top. Bundt pans would be inverted and I tried putting the crumb topping in the bottom of a bundt pan and it did not work very well. Maybe I could make it in smaller square pans, instead, as a single layer. Carol On 4/1/2012 2:19 PM, Shannon Wells wrote: I hadn't even thought of that. Maybe a bunt or tube pan? Sorry, not real sure. Shannon On Apr 1, 2012, at 2:12 PM, carollablady wrote: So, how does one go about making such a cake without an angel food cake pan? Carol On 4/1/2012 1:58 PM, Shannon Wells wrote: I saw a recipe just like this one from Paula Deen, but instead of a yellow cake mix, she used a spice cake one. Sounds yummy either way. :) Shannon On Apr 1, 2012, at 12:39 PM, marilyn deweese wrote: I made this last night, while I listened to my Buckeyes lose. I took it to our Church coffee hour and there was not even a crumb left to bring home. I hope you like it. I will have to make it again so I can taste it. THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE 1 yellow cake mix 1 box instant vanilla pudding 1 c. sour cream 4 whole eggs 1/2 c. cooking oil 1/2 c. milk Blend cake mix and pudding. Add rest of ingredients. Beat all together for 10 minutes at medium speed with electric mixer. TOPPING: 3 tsp. cinnamon 1/4 c. granulated sugar 1 tbsp. flour Nuts or chocolate chips (optional) Mix together. Pour half of the batter in a greased angel food pan. Sprinkle half of the topping on the batter; cut in and add remaining batter and sprinkle with the remaining topping on cake. Bake at 350 degrees for 50 minutes or until it passes the clean toothpick test. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cream Cheese Again?
I have found having the cream cheese nearly room temperature helps with blending. I first cream the cheese before adding it to other ingredients. Mixers work best, but this can be done by hand with a fork, if you are patient. If a recipe calls for sugar and eggs, blend in the sugar and make sure it is smooth before adding in eggs. The cream cheese can be softened in the microwave, but be careful not to over-warm it. If it gets too warm, it will be sort of runny and will not work as well. Try putting it in the freezer for a few minutes, checking after 5 to 10, so it will thicken a bit. Carol On 3/29/2012 3:44 PM, Claudia wrote: Hi, Do you all that use cream cheese have consistent results, when it comes to putting it in batter and getting all of the lumps out? it seems that sometimes, I can do this fairly easily and other times, it's not that easy. Any suggestions would be great! Thanks. Claudia Please Sign Petition! I am truly hoping that you can assist me in this matter. Our local bus services are in danger of being terminated, due to lack of funding. This will have a tremendous impact on our family, but many others as well. Please take the time to sign the petition to refrain from the cancelling of services. Also, feel free to post to your sites, Facebook, etc., if you would like to assist us in this endeavor! Thanks so much! https://www.change.org/petitions/regional-bus-authority-of-northwest-indiana-refrain-from-eliminating-all-bus-service-after-june-30th-2012 ___ 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] Softening butter
Instead of 20 seconds, try 14 seconds at a lower power level, say about 60 percent. If it is not soft enough, add an additional 3-5 seconds on full power, depending on how soft it has reached after the first heating. Carol On 2/19/2012 2:35 PM, Allison Fallin wrote: Hello, I'd like suggestions about softening butter. I use soft margarine, but my husband likes butter. Usually I use the Land O Lakes butter that is spreadable right from the fridge, but we were given some regular butter by friends who got it free and don't use butter. I know it can't be left out or it will get rancid, but it's way too hard to spread right out of the fridge. I nuked it for 20 seconds, and it softened, but some of it melted, which wasn't what I had in mind. Other than doing it for slightly less time, does anyone have any suggestions? 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
Re: [CnD] The Skippy Truffle Cookies
I have a similar recipe which also calls for no flour. Carol On 2/10/2012 8:31 PM, Donald wrote: 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 deweesemldeweese15...@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
Re: [CnD] spicing up chili
I like to stir in an envelope of taco seasoning mix with my chili. It has a slightly different flavor. Carol On 2/2/2012 2:54 PM, Nancy Martin wrote: Hi everyone, First I want to say that I'll start working on sending those recipes soon. Today I find myself immersed in making a grocery list for the month. Recently I made a batch of chili using a mix and it was too bland. I hoped it would be better the next day but it wasn't. I don't like things too spicy but this chili needs a boost. I added crushed Fritos, salsa, cheese and sour cream. My question is this: Can I put it in a pan and add some chili powder? Sorry if this sounds dumb, 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
Re: [CnD] Getting Your Hands In The Food
I would recommend caution when using gloves. Some of them are treated with substances to keep them from sticking together. Carol On 1/31/2012 11:06 AM, Ranveig / voice of joy wrote: how about those thin rubber gloves used by nurses and such? they should be thin enough to feel through ;) right? i use hands without gloves, but i am not too comfortable mixing with hands just yet. :) - Ranveig - 2012/1/31, o...@rogers.como...@rogers.com: Amen to you, Tom. I love the analogy regarding use of the rubber gloves. It's not crude, but rather, it's true and realistic. But regarding using gloves, if you feel to need to use gloves for the reason Heidi stated, you could use those thin plastic bag sounding ones. With those gloves, I think you could still feel the texture of the food you are working with. CB: The Old Leather Bat - Original Message - From: Heidi Thomasheidi.thoma...@comcast.net To:cookinginthedark@acbradio.org; 'Tom Dickhoner'tdickho...@fuse.net Sent: Tuesday, January 31, 2012 7:48 AM Subject: Re: [CnD] Getting Your Hands In The Food yes, Tom, I agree with you but there are some who will never find it acceptable and can not get themselves to do it. I do not usually use gloves, but do when I have a cut or scrape on my hand when cooking for others, for obvious reasons It is a good option rather than a spoon, because that just does not work effectively! :) Heidi -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Tom Dickhoner Sent: 31 January 2012 12:02 To: cookinginthedark@acbradio.org Subject: [CnD] Getting Your Hands In The Food Many blind people have a problem putting their hands in food. Good gave us hands for a purpose. Getting your hands in the food is the only way that you can tell if your ingredients are mixed together properly. I have used rubber gloves many times. I don't like them. A dermotolgist that I saw said it this way. This means that if you use the gloves, you are blind with your hands. This is a little crude, but it makes the point. To anyone who is afraid to put his or her hands in the food, do it and don't feel imbarrassed. As long as you thoroughly wash your hands before and after you prepare the food, you will be fine. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] loading a dishwasher
Clear dymo tape is your friend when it comes to making labels. It does not mar the surface and in the event that there is sticky residue when you remove the labels, that can be removed with a product such as Goo Gone. Carol On 1/30/2012 2:39 AM, Jerry Mader wrote: What's the best way to label the dish washer because Mine that came with my newly rented house, doesn't have dials. The landlord told me I couldn't mark up his appliances. Yet I feel scratches all over the touch panel. So that confuses me. I can't use it I guess unless any of you have any cool suggestions? Jerry Mader -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew Hunthausen Sent: Sunday, January 29, 2012 10:55 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] loading a dishwasher Just to add to this, once you are familiar with the types of dishes and utensils you have in your kitchen I think it is the easiest to load the dish washer as you go. When I finish eating or finish with a drinking glass I put it into the dish washer. This makes it much easier, and you don't have dishes sitting around on the counter to get in the way or break. When I unload the clean dishes, I don't have any problem as I can recognize the different types of dishes I use. Hope this helps -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Marcley Sent: Sunday, January 29, 2012 6:46 PM To: cookinginthedark@acbradio.org Subject: [CnD] loading a dishwasher I usually load the bottom part first with plates and silverware. I put only the sharp knives like steak knives in point down, everything else I put in handle down. I like to keep spoons together, forks, serving spoons, etc. It's easier to unload. I feel how the rows of prongs go in the dishwasher and then start putting in the plates. I like to keep them in neat rows also to make it easier to unload. Then I pull out the top shelf and begin putting glasses in with the top of the glass facing the bottom of the dishwasher; same for cups and cereal bols. Some cooking utensils like slotted spoons, tongs, big stirring spoons, can lay down on the top shelf. Anything plastic also goes on this shelf - like measureing cups and storage containers (make sure they are dishwasher safe and you have to ask a sighted person). I like to use premeasured packets probably of dishwasher detergent and I don't use a softener to prevent spotting. After a while, you'll get better at it when you use the same dishwasher all the time. Do not put wooden utensils or wooden-handled knives in the dw. I NEVER put sharp knives in even if they are dw safe so that I don't cut myself when I am putting the dishes away. So, there ya go. Hope this helps. I use my hands to feel where things go and it takes probably 3 times as long as for a sighted person. I don't care. Jean 53 Year Old Mom Looks 33 The Stunning Results of Her Wrinkle Trick Has Botox Doctors Worried http://thirdpartyoffers.juno.com/TGL3141/4f260a693c41353bc47st03vuc ___ 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: 10.0.1416 / Virus Database: 2109/4775 - Release Date: 01/29/12 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cutting food
I can try to put this on Dropbox, but my server speed is really slow. For some reason, it is only uploading at 5 kbs and will take HOURS. Carol On 1/23/2012 3:35 PM, Jessica Brown wrote: They were friends. I do not have any one who can help me who is trained. I have not had much time to try to cut food but this is because other people give up teaching me not because I give up learning. Trust me I do want to learn if it is the last thing I ever do. On 1/23/12, Charles Rivardwee1s...@fidnet.com wrote: Have you tried using your fingers to see what you're doing, gradually using them less and less as you get used to what you're doing? Not with meat, but other cuttable material? You say that people have tried to teach you. Were these people trained to do so?, or were they friends and family members. Also, and I don't mean this as it may sound, but at age 16, how much practice have you had at trying to accomplish this? Some people give up if it doesn't work almost immediately, and this goes for people trying to teach as well as people trying to learn. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: Jessica Brownjessicabrown...@gmail.com To:cookinginthedark@acbradio.org Sent: Monday, January 23, 2012 11:06 AM Subject: Re: [CnD] cutting food Once again. I have tried this before as well and it did not work for me. I am 16 years old and have been blind all my life. People have tryed to help teach me but no one seems to know how to teach me and it never goes well. On 1/23/12, Nicole Masseyny...@gypsyheir.com wrote: This was what I was going to suggest as well, with a modification or two. For even chunks, take the fork, after using your knife to find the edges of the meat or other food, and place the fork in the meat near one edge. Cut with the knife perpendicular to the fork's tines until that entire strip is free. Then move the fork to the next strip and cut the meat into strips. If you want it in chunks instead of strips, turn the plate 90° and then use your knife and fork to find the first strip. Place the fork near the middle and cut starting at the ends and working toward the center, cutting center chunks using your fork as your guide. Move to the other strips and cut as well. This should help. This brings me to a question. Jessica, how long have you been blind? Have you had any training to help you deal with this blindness? This is a standard Vocational Rehabilitation Trainer exercise, so this is why I ask. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kimberly Qualls Sent: Monday, January 23, 2012 10:05 AM To: cookinginthedark@acbradio.org Subject: [CnD] cutting food Jessica, I use a fork, not only to keep the food still, but also as a guide...Stick the fork as far from the edge as the slice you want...After you go one way, then take the fork and stick it in the slices to cut them into chunks, if you need...Everyone is right, though, it takes a LOT of practice, and it can get messy, so you may want to practice on your own, first...I hope I explained that well enough... Hope it helps Kimberly ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- sent from my BrailleNote ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cutting food
Oops. Sorry, my computer replied to the wrong message. On 1/23/2012 4:39 PM, carollablady wrote: I can try to put this on Dropbox, but my server speed is really slow. For some reason, it is only uploading at 5 kbs and will take HOURS. Carol On 1/23/2012 3:35 PM, Jessica Brown wrote: They were friends. I do not have any one who can help me who is trained. I have not had much time to try to cut food but this is because other people give up teaching me not because I give up learning. Trust me I do want to learn if it is the last thing I ever do. On 1/23/12, Charles Rivardwee1s...@fidnet.com wrote: Have you tried using your fingers to see what you're doing, gradually using them less and less as you get used to what you're doing? Not with meat, but other cuttable material? You say that people have tried to teach you. Were these people trained to do so?, or were they friends and family members. Also, and I don't mean this as it may sound, but at age 16, how much practice have you had at trying to accomplish this? Some people give up if it doesn't work almost immediately, and this goes for people trying to teach as well as people trying to learn. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: Jessica Brownjessicabrown...@gmail.com To:cookinginthedark@acbradio.org Sent: Monday, January 23, 2012 11:06 AM Subject: Re: [CnD] cutting food Once again. I have tried this before as well and it did not work for me. I am 16 years old and have been blind all my life. People have tryed to help teach me but no one seems to know how to teach me and it never goes well. On 1/23/12, Nicole Masseyny...@gypsyheir.com wrote: This was what I was going to suggest as well, with a modification or two. For even chunks, take the fork, after using your knife to find the edges of the meat or other food, and place the fork in the meat near one edge. Cut with the knife perpendicular to the fork's tines until that entire strip is free. Then move the fork to the next strip and cut the meat into strips. If you want it in chunks instead of strips, turn the plate 90° and then use your knife and fork to find the first strip. Place the fork near the middle and cut starting at the ends and working toward the center, cutting center chunks using your fork as your guide. Move to the other strips and cut as well. This should help. This brings me to a question. Jessica, how long have you been blind? Have you had any training to help you deal with this blindness? This is a standard Vocational Rehabilitation Trainer exercise, so this is why I ask. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kimberly Qualls Sent: Monday, January 23, 2012 10:05 AM To: cookinginthedark@acbradio.org Subject: [CnD] cutting food Jessica, I use a fork, not only to keep the food still, but also as a guide...Stick the fork as far from the edge as the slice you want...After you go one way, then take the fork and stick it in the slices to cut them into chunks, if you need...Everyone is right, though, it takes a LOT of practice, and it can get messy, so you may want to practice on your own, first...I hope I explained that well enough... Hope it helps Kimberly ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- sent from my BrailleNote ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] All-Bran Extra Fiber Muffins (Ovo Lacto)
You have skim milk twice and no apple sauce in the ingredients list. Can you please resend. Thanks. Carol On 1/21/2012 5:00 PM, Sugar wrote: All-Bran Extra Fiber Muffins (Ovo Lacto) Keys: Breads Baked Muffins Low Calorie Fat Free Diet Warm Yield: 12 Ingredients: 1/2cup Sugar 1tbl Baking powder 2cup Kellogg's all-bran cereal 1 1/4cup Skim milk 1/4cup Skim milk 1 x Egg beaters 99% real egg pro 1 1/4cup Flour Method: Stir together flour, sugar baking powder . In a large mixing bowl combine cereal milk. Let stand 5min or until cereal softens. Add egg beater and applesauce. Beat well. Add flour mixture stirring only until combined. Pour into 12 muffin cups. Bake at 400 degrees for 20 min until lightly brown. Serve warm. '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
Re: [CnD] Looking for bran muffin recipe
Hi, I do have a recipe like the one you are talking about. I will find it and post it tomorrow. I believe it was called a six-week bran muffin. Carol On 1/20/2012 9:20 PM, Shannon Hannah wrote: I used to make a bran muffin recipe with natural bran and molasses. I think there was buttermilk also. I can remember this recipe could be stored in the fridge and used as needed for weeks. I can't find the recipe. Would appreciate any and all recipes similar to this, thanks. Shannon ___ 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] grilling smoked sausage
You are mostly warming the sausage and for the time it will be on the grill, you will not lose very much of the moisture. On 1/12/2012 9:24 PM, Charles Rivard wrote: I would think that not cutting it would help retain the juices and flavor. And the grill is a George Foreman, and thus does not cook with flame. Why would cutting it, releasing the juices and moistness, be better? This sounds strange to me. Thanks. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: Nicole Massey ny...@gypsyheir.com To: cookinginthedark@acbradio.org Sent: Thursday, January 12, 2012 7:11 PM Subject: Re: [CnD] grilling smoked sausage I wouldn't go that long. Smoked sausage cooks fast -- very fast. (As in, less than five minutes on a flame grill) It's not going to take too long. That said, the texture of sausage is different with the skin vs. the meat, and there's a good reason to grill them cut in half, as it brings out more of the sausage flavor. Grilled smoked sausage is one of the truly wonderful meat tastes, and it really brings out the flavors. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, January 12, 2012 6:56 PM To: COOKING IN THE DARK Subject: [CnD] grilling smoked sausage I'm thinking of trying my George Foreman grill out tomorrow. In all of the recipes for grilling sausage and stuff, it says to cut the meat to about one half inch thickness. I have a long one-pound Hilshire Farms smoked all beef sausage that I want to grill. It is about an inch thick. If anyone has had experience with doing this, could I leave it uncut rather than cutting it lengthwise down the whose sausage and increase the cooking time from around 3 minutes, as recommended with a half-inch thick piece, to about 5 minutes? Thanks. --- Shepherds are the best beasts, but Labs are a close second. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] grilling smoked sausage
Since they are already pre-cooked, that will be OK. I might recommend putting slits down the length of the sausage, though. Of course, if you are skilled with a knife, you could always slice it lengthwise and split it open, placing the cut side down. It is pretty tricky to get both sides even, though. Carol On 1/12/2012 7:56 PM, Charles Rivard wrote: I'm thinking of trying my George Foreman grill out tomorrow. In all of the recipes for grilling sausage and stuff, it says to cut the meat to about one half inch thickness. I have a long one-pound Hilshire Farms smoked all beef sausage that I want to grill. It is about an inch thick. If anyone has had experience with doing this, could I leave it uncut rather than cutting it lengthwise down the whose sausage and increase the cooking time from around 3 minutes, as recommended with a half-inch thick piece, to about 5 minutes? Thanks. --- Shepherds are the best beasts, but Labs are a close second. ___ 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] Banana Cookie Recipe for Desi and others
Banana Cookies from CND 3 ripe bananas, mashed 1/3 cup cooking oil 1 cup dates or raisins (they used cranberries) 2 cups rolled oats 1/2 cups chopped walnuts 1/2 teaspoon salt 1 teaspoon vanilla extract Preheat oven to 350 degrees. Combine all ingredients. Drop by teaspoonfuls onto greased cookie sheet, about 1 inch apart. Bake for 25 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Banana Cookie Recipe for Desi and others
After watching the program, the directions did state the raisins, dates or cranberries should be chopped. Carol On 12/19/2011 8:58 AM, Desi Noller wrote: Thanks so much! This is perfect! Desi - Original Message - From: carollabladycarollabl...@aol.com To: cookinginthedark@acbradio.org Date: Monday, Dec 19, 2011 06:21:26 AM Subject: [CnD] Banana Cookie Recipe for Desi and others Banana Cookies from CND 3 ripe bananas, mashed 1/3 cup cooking oil 1 cup dates or raisins (they used cranberries) 2 cups rolled oats 1/2 cups chopped walnuts 1/2 teaspoon salt 1 teaspoon vanilla extract Preheat oven to 350 degrees. Combine all ingredients. Drop by teaspoonfuls onto greased cookie sheet, about 1 inch apart. Bake for 25 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Microavable EAGLE BRAND CHOCOLATE FUDGE
Since it says it is Eagle, that should imply condensed milk since, I believe that evaporated milk does not go by the Eagle brand. I could be wrong about that, though. On 12/18/2011 3:39 PM, Jennifer Chambers wrote: In addition to Sugar's question, I'm wondering if you would use evaporated milk or sweetened, condensed milk in this recipe? Thanks. Jennifer On 12/9/11, Katie Chandlerw...@fidnet.com wrote: Sugar, Wouldn't you butter the pan well first? Also, what size pan would you use? WHEN THE ONLY TOOL YOU HAVE IS A HAMMER, EVERY PROBLEM STARTS TO LOOK LIKE A NAIL. - Original Message - From: Sugarsugarsy...@sbcglobal.net To:cookinginthedark@acbradio.org Sent: Friday, December 09, 2011 7:28 PM Subject: [CnD] Microavable EAGLE BRAND CHOCOLATE FUDGE Microavable EAGLE BRAND CHOCOLATE FUDGE Ingrediants: 12 oz. semi-sweet chocolate chips 1 can Eagle Brand milk 2 heaping tbsp. peanut butter Directions: Place chocolate chips and milk in microwave safe bowl. Cook on high for 5 minutes. Remove from microwave, stir in 2 heaping tablespoons of peanut butter. Spread in pan. Cool and cut. 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 - Original Message - From: Danadanano...@comcast.net To:cookinginthedark@acbradio.org Sent: Friday, December 09, 2011 5:09 PM Subject: [CnD] Does anyone have a good recipe for microwave fudge to share Can someone share a good recipe for microwave fudge? Thanks Dana If you love scented candles but have difficulty lighting them or have pets or children Or maybe just love perfumes, or anything to make your house smell great. order from my scentsy party www.krisandra.com is the place to visit and look under Dana's party All orders need to be in by January 15th. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Microavable EAGLE BRAND CHOCOLATE FUDGE
Thanks. On 12/18/2011 5:19 PM, Jennifer Chambers wrote: Smuckers now owns Here is a list of companies that make evaporated milk, and Eagle is one of them. I don't think they made it in the past; I think it has been since Smuckers took over Eagle Brand. I'm not certain of that, though. Here is the list: Evaporated milk is sold by several manufacturers: list of 7 items • Carnation Evaporated Milk (the brand is now owned by Nestlé and licensed to Smuckers in Canada) • PET Evaporated Milk (now owned by Smuckers) • Magnolia evaporated milk - (now produced by Eagle Family Foods owned by Smuckers ) • Nestlé evaporated milk • FN Evaporated Milk • Rainbow Milk, a brand of Royal Friesland Foods • Nordmilch AG (Now Nordcontor) - Germany list end On 12/18/11, carollabladycarollabl...@aol.com wrote: Since it says it is Eagle, that should imply condensed milk since, I believe that evaporated milk does not go by the Eagle brand. I could be wrong about that, though. On 12/18/2011 3:39 PM, Jennifer Chambers wrote: In addition to Sugar's question, I'm wondering if you would use evaporated milk or sweetened, condensed milk in this recipe? Thanks. Jennifer On 12/9/11, Katie Chandlerw...@fidnet.com wrote: Sugar, Wouldn't you butter the pan well first? Also, what size pan would you use? WHEN THE ONLY TOOL YOU HAVE IS A HAMMER, EVERY PROBLEM STARTS TO LOOK LIKE A NAIL. - Original Message - From: Sugarsugarsy...@sbcglobal.net To:cookinginthedark@acbradio.org Sent: Friday, December 09, 2011 7:28 PM Subject: [CnD] Microavable EAGLE BRAND CHOCOLATE FUDGE Microavable EAGLE BRAND CHOCOLATE FUDGE Ingrediants: 12 oz. semi-sweet chocolate chips 1 can Eagle Brand milk 2 heaping tbsp. peanut butter Directions: Place chocolate chips and milk in microwave safe bowl. Cook on high for 5 minutes. Remove from microwave, stir in 2 heaping tablespoons of peanut butter. Spread in pan. Cool and cut. 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 - Original Message - From: Danadanano...@comcast.net To:cookinginthedark@acbradio.org Sent: Friday, December 09, 2011 5:09 PM Subject: [CnD] Does anyone have a good recipe for microwave fudge to share Can someone share a good recipe for microwave fudge? Thanks Dana If you love scented candles but have difficulty lighting them or have pets or children Or maybe just love perfumes, or anything to make your house smell great. order from my scentsy party www.krisandra.com is the place to visit and look under Dana's party All orders need to be in by January 15th. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] OT: A Christmas Song Link
Thank you, Rhonda. Your selection was very welcome. I think you did a lovely job with it. Merry Christmas. Carol On 12/17/2011 12:12 PM, cheryl wrote: Thank you very much for sharing this song. It was beautiful. Happy holidays. Cheryl - Original Message - From: Rhonda Scott earthmag...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Friday, December 16, 2011 11:14 AM Subject: [CnD] OT: A Christmas Song Link For those of you who enjoy Christmas music, I wanted to share my Dropbox link to an arrangement of What Child is This I put together with a keyboardist some time back. This is sung in the classical style. http://dl.dropbox.com/u/53444914/What%20Child%20Is%20This.mp3 Enjoy, and happy holidays. Rhonda ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Oatmeal and the microwave
I don't remember what the directions were, but I usually divide the time into thirds and stir. If the oatmeal is quite warm after the second stir, cut down the time for the last cooking. Also, it is helpful to use a taller bowl. Carol On 12/6/2011 2:15 PM, Allison Fallin wrote: Hello, Whenever I cook oatmeal following the package directions, it ends up all over the carousell in the microwave. Any suggestions? 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
Re: [CnD] chocolate heavenly delight
Maybe the butter used to be made into a square block and they cut it into four equal squares which just happened to be about as thick as they were square, making them look cubish instead of the modern long blocks. On 11/23/2011 2:34 PM, Joseph Jammer wrote: I agree. I wasn't picking on anyone. At least not trying to. I've been cooking for some years now, and learned early on that a cube was a stick. I assumed that everyone on this list knew as well. Lesson learned and I apologize again if I did offend anyone. I always wondered why they call it a cube of butter when in fact it was long also. Smile Happy holidays everyone -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Informationforgwen Sent: Wednesday, November 23, 2011 2:24 AM To: cookinginthedark@acbradio.org Cc:cookinginthedark@acbradio.org Subject: Re: [CnD] chocolate heavenly delight have never heard of a stick referred to as a cube. fair question. Composed on Gwen's iPhone 3gs A dog has many friends because he wags his tail and not his tongue. Anonymous On Nov 22, 2011, at 5:27 PM, Janzarf2...@verizon.net wrote: Yes. It's a stick, which is 1/2 cup. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville Sent: Tuesday, November 22, 2011 1:10 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] chocolate heavenly delight Hi. How much is the one cube butter referred to? Based on the other amounts I'd guess a stick, but wanted to check. Lisa Belville lisa...@frontier.com missktlab1...@frontier.com - Original Message - From: Joseph Jammerj_jammer1...@earthlink.net To:cookinginthedark@acbradio.org Sent: Monday, November 21, 2011 10:22 PM Subject: [CnD] chocolate heavenly delight chocolate heavenly delight 1 c. flour 1 cube butter 1/2 c. pecans 1 (8 oz.) pkg. cream cheese 1 c. powdered sugar 1 c. Cool Whip (additional Cool Whip to top dessert) 2 sm. pkg. instant chocolate pudding 3 c. milk Press flour, butter and pecans into 9 by 13 inch pan and bake 15 minutes at 350 degrees. Cool. Blend with mixer: cream cheese and powdered sugar. Fold in 1 cup Cool Whip and spread over cooled crust. Mix pudding with milk as directed on pudding package. Spread pudding layer over the cream cheese layer. Top this with Cool Whip. This can also be topped with grated chocolate or chopped nuts. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Have a question
I believe I heard recently, on a CND podcast, that there is a talking microwave for sale on their site, BlindMiceMegaMall.com. On 11/19/2011 11:10 PM, tracy wrote: Hello I have a very interesting question someone bought me a microwave for christmas but we are looking for a talking microwave would anyone know where I could go and buy one or a website that I can go and but one or a talking microwave from some where I would be thankful have a good one ___ 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] 9x13 cake problems
With the problems I have with mixes, I can't bring myself to try a real 9x13 cake. I don't want to go through all of the trouble to have an ugly cake that I made from scratch. Maybe I should try one and see what happens. Thanks to all for the suggestions. Carol On 11/20/2011 2:49 AM, Becky wrote: Hi, so sorry about the trouble that you are having. Sometimes that can happen if you over mix and I know it's easy to do that if you are not careful. Try not to over mix, especially if you are making your cakes from scratch. - Original Message - From: Sandy from OK! warren.san...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Saturday, November 19, 2011 2:16 AM Subject: Re: [CnD] 9x13 cake problems Is your oven position level? I don't quite comprehend why the different variances of your batter, thick in the middle, watery on the sides? Some how the ingredients are not being mixed thoroughly. It should feel all one consistency, and some times you might have to level out the dough if it is a little thick, but not that thick that you absolutely cannot maneuver it. Use an electric mixer. Sandy Also, to help in spreading, I keep a dish or cup with warm water in it and some times dip the spoon bottom in it and it slides or glides right over the batter to help spread it. Also, remember to gently tap the pan on the countertop to help level and remove air bubbles, so says my son's fifth grade home economics teacher, Mrs. Noakes! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of carollablady Sent: Thursday, November 17, 2011 4:00 PM To: cookinginthedark@acbradio.org 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] blind mice movie vault
Make sure to include the www. before the blindmicemegamall.com and you should be fine. Carol On 11/20/2011 5:17 PM, sharon wrote: When I try to go to the blind mice mega mall I get a Go Daddy website. What am I doing wrong? sharon - Original Message - From: Jody jmilisa...@cfl.rr.com To: cookinginthedark@acbradio.org Sent: Saturday, November 19, 2011 4:23 PM Subject: Re: [CnD] blind mice movie vault I am having trouble viewing the stores. My internet explorer says that it cannot view the page. - Original Message - From: Jean Marcley jmarc...@juno.com To: cookinginthedark@acbradio.org Sent: Saturday, November 19, 2011 2:06 PM Subject: Re: [CnD] blind mice movie vault It's there. Just log in first. - Original Message - From: Sandy from OK! warren.san...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Saturday, November 19, 2011 2:43 AM Subject: Re: [CnD] blind mice movie vault They are renovating the website, and the shopping portion of their mega mall is ready, but like you, I did not see the movie vault at the bottom of the page yet, so we will anxiously await the nice surprise. I sure enjoyed browsing it and enjoying its wonderful contents. Sandy -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew Hunthausen Sent: Friday, November 18, 2011 8:08 PM To: cookinginthedark@acbradio.org Subject: [CnD] blind mice movie vault Dear list, I'm a registered member on the blind mice site, but I can't find the link to go to the movie vault. Am I missing something? Thanks Drew Hunthausen 714 296-7111 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark - No virus found in this message. Checked by AVG - www.avg.com Version: 10.0.1411 / Virus Database: 2092/4026 - Release Date: 11/19/11 57 Year Old Mom Looks 28 Mom Reveals $4 Wrinkle Therapy Angering Doctors! We reveal how.. http://thirdpartyoffers.juno.com/TGL3141/4ec7fe1a32706282e23st01duc ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cakes rising higher in the middle.
Well the story helps me feel a little better. I have gone to making cakes in a tube (bundt) pan because of the really puffed up middles for 9x13. They work better, but there are occasions when the tube cakes are not preferable. I will look into the strips. Would it work to set the pan inside another pan? Would it be good or bad to put water in the outer pan? Thanks. Carol On 11/18/2011 7:14 AM, ajackson...@att.net wrote: Hi, Carol, Often, a cake will rise higher in the middle than on the sides. If you are looking to get a perfectly flat, level cake, it may not be possible. But, one solution is, strips that you soak in water and put around the outside of a pan. They insulate the pan and allow the cake to rise more evenly. The strips can be gotten at a kitchen store, or a baking supply store. Some cakes cook better in a tube pan; you may want to try that as well and see if that gives more satisfactory results. Here is a cake baking story for you which may make you feel better. My family had a favorite spice cake which we made every year for my father's birthday. The cake would often come out flat, or sink a little in the middle. One year, I played with the ingredients a little, adding a little more baking soda, and an extra egg, hoping to make it rise better. The opposite happened. Both layers came out looking like some one had sat in the middle of each one. The sides rose and the middle sank. We propped it up with a soup bowl in the middle to level it out. The cake itself tasted delicious; the texture was fine! We abandoned that recipe after that and haven't made it since. I think it is one of those cakes that might want a tube pan. Hope this helps. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] PumpkinPound Cake
I have found that when it comes to buying canned pumpkin, it is necessary to have someone read the ingredients for your first can of a particular type. At my local store, I purchased a can which said pie filling on the label. The ingredients, however, indicated the contents were 100 percent pure pumpkin and there was no seasoning added. Carol On 11/17/2011 11:50 PM, Rebecca Manners wrote: You probably need to look for pumpkin puree. Hope that helps. Becky -Original Message- From: Reinhard Stebner Sent: Thursday, November 17, 2011 8:14 PM To: cookinginthedark@acbradio.org ; 'Mary Ann Robinson' Subject: Re: [CnD] PumpkinPound Cake What kind of pumpkin is used in this? In other words, when I go to the store, what should I be looking for? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mary Ann Robinson Sent: Thursday, November 17, 2011 8:08 PM To: cookinginthedark@acbradio.org Subject: [CnD] PumpkinPound Cake PumpkinPound Cake 1 cup butter, softened 3 cups sugar 1 cup pumpkin, canned 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 5 eggs 1 cup milk 3 cups all-purpose flour 1 tablespoon vanilla extract Cream butter, sugar, and salt in mixing bowl until light and fluffy. Add pumpkin and spice and mix completely. Add eggs one at a time beating well after each addition. Add milk alternately with flour, mixing well after each addition; do not overbeat. Stir in vanilla. Pour into two greased and floured 8x4 inch loaf pans. Bake at 325 degrees F for approximately 1 hour and 20 minutes. Test for doneness with a wooden skewer or toothpick. Cool for 15 minutes and remove from pans. Cool completely on a wire rack. Yield 2 cakes ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cakes rising higher in the middle.
I have come to the conclusion that I must be too nice to my cakes. HaHa. Next time I bake a cake, I think I will just have to abuse it a little more. HaHa. Carol On 11/18/2011 10:18 AM, Michael Baldwin wrote: The other day I made a chocolate cake, and when I pulled it out, one side was much higher then the other. It was pretty funny, when I cleaned the oven I put the rack in crooked. But to help with levelness, make sure the batter is even in the pan. Most people dump the batter in the middle then spread it out, but the middle still ends up with a little more batter. It does not take much to make the middle rise more. I spread it out good, then pick the pan up and tilt it around in a circle. This helps get the batter from the high spots to the lower spots. I then bang the pan on the counter a few times, and let it sit for a few minutes. Michael -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of carollablady Sent: Friday, November 18, 2011 6:22 To: cookinginthedark@acbradio.org Subject: Re: [CnD] Cakes rising higher in the middle. Well the story helps me feel a little better. I have gone to making cakes in a tube (bundt) pan because of the really puffed up middles for 9x13. They work better, but there are occasions when the tube cakes are not preferable. I will look into the strips. Would it work to set the pan inside another pan? Would it be good or bad to put water in the outer pan? Thanks. Carol On 11/18/2011 7:14 AM, ajackson...@att.net wrote: Hi, Carol, Often, a cake will rise higher in the middle than on the sides. If you are looking to get a perfectly flat, level cake, it may not be possible. But, one solution is, strips that you soak in water and put around the outside of a pan. They insulate the pan and allow the cake to rise more evenly. The strips can be gotten at a kitchen store, or a baking supply store. Some cakes cook better in a tube pan; you may want to try that as well and see if that gives more satisfactory results. Here is a cake baking story for you which may make you feel better. My family had a favorite spice cake which we made every year for my father's birthday. The cake would often come out flat, or sink a little in the middle. One year, I played with the ingredients a little, adding a little more baking soda, and an extra egg, hoping to make it rise better. The opposite happened. Both layers came out looking like some one had sat in the middle of each one. The sides rose and the middle sank. We propped it up with a soup bowl in the middle to level it out. The cake itself tasted delicious; the texture was fine! We abandoned that recipe after that and haven't made it since. I think it is one of those cakes that might want a tube pan. Hope this helps. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[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
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
Re: [CnD] 9x13 cake problems
Thank you. I have tried that and it did not work. That is why I tried making the center portion thinner at the beginning of cooking. Even with that, the center still comes out thick. Carol On 11/17/2011 6:50 PM, Sugar wrote: hi, what if you pick up the pan and kind of slam it to your counter, well, not slam, but set it down knd of hard, then let it sit for a few minutes, maybe this will even out the batter? HTH I love them that love me; and those that seek me early shall find me Proverbs 8:17. ~Sugar - Original Message - From: carollablady carollabl...@aol.com To: cookinginthedark@acbradio.org Sent: Thursday, November 17, 2011 2:39 PM 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 ___ 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] POTATO HOT DISH
I use a similar dish except I also add a can of sweet corn and leave out the tomato sauce. It also works well with one can of soup and one jar of beef gravy. Thanks for the cheese idea. I have not tried that before. Carol On 11/15/2011 10:02 AM, Marilyn Deweese wrote: It should be 350 degrees. Sorry. - Original Message - From: Hellena Keaton hellena.kea...@gmail.com To: cookinginthedark@acbradio.org Sent: Tuesday, November 15, 2011 9:50 AM Subject: Re: [CnD] POTATO HOT DISH Really 250°? Or is it 350°? Thanks. - Original Message - From: Marilyn Deweese marilyndewe...@columbus.rr.com To: hands-on-cook...@yahoogroups.com Cc: cookinginthedark@acbradio.org Sent: Tuesday, November 15, 2011 9:01 AM Subject: [CnD] POTATO HOT DISH POTATO HOT DISH 6 lb. potatoes 2 lb. hamburger 2 c. string beans 1 sm. can tomato sauce 2 cans tomato soup Salt, garlic, pepper; optional Mozzarella cheese Cook potatoes and mash; put aside. Fry up hamburger; put in tomato sauce, tomato soup, and string beans and spices; mix together. Put hamburger combination in large casserole then put mashed potatoes on top. Sprinkle with Mozzarella cheese over the top. Put at 250 degrees for about 30 minutes or until cheese is melted. +1 frame ___ 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
