Re: [CnD] Pumpkin coffee Cake
Yes, I would say it could easily be baked in a 9 by 13. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and Jean Sent: Monday, October 10, 2011 6:56 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Pumpkin coffee Cake Can this be cooked in a 9x13 pan instead of the cake pans? Thanks, Mike When talent skill work together u get a masterpiece ; when faith patience work together u get the Master's peace. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of meccasmom Sent: Monday, October 10, 2011 1:09 AM To: cookinginthedark@acbradio.org Subject: [CnD] Pumpkin coffee Cake Pumpkin Coffee Cake INGREDIENTS TOPPING: 1/4 cup packed brown sugar 1/4 cup sugar 1/2 teaspoon ground cinnamon 2 tablespoons cold butter or margarine 1/2 cup chopped pecans CAKE: 1/2 cup butter or margarine, softened 1 cup sugar 2 eggs 1 cup (8 ounces) sour cream 1/2 cup canned or cooked pumpkin 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon pumpkin pie spice 1/4 teaspoon salt SERVINGS 16-20 CATEGORY Breads METHOD Baked PREP 20 min. COOK 40 min. TOTAL 60 min. DIRECTIONS In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Yield: 16-20 servings. ___ 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] Pumpkin Buckle Magic
Pumpkin Buckle Magic* 12 Servings * Prep: 15 min. * Bake: 55 min. Ingredients * 1/2 cup butter, melted * 1 cup all-purpose flour * 1 cup sugar * 4 teaspoons baking powder * 1/2 teaspoon salt * 1 cup milk * 1 teaspoon vanilla extract * FILLING: * 3 cups canned pumpkin * 1 cup evaporated milk * 2 eggs * 1 cup sugar * 1/2 cup packed brown sugar * 1 tablespoon all-purpose flour * 1 teaspoon ground cinnamon * 1/2 teaspoon salt * 1/4 teaspoon each ground ginger, cloves and nutmeg * TOPPING: * 1 tablespoon butter * 2 tablespoons sugar Directions * Pour butter into a 13-in. x 9-in. baking dish; set aside. In a large bowl, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until smooth. Pour into prepared pan. * In a large bowl, beat the pumpkin, milk and eggs. Combine the remaining filling ingredients; add to pumpkin mixture. Pour over crust mixture (do not stir). Dot with butter and sprinkle with sugar. * Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean and the top is golden brown. Yield: 12 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pumpkin coffee Cake
Pumpkin Coffee Cake INGREDIENTS TOPPING: 1/4 cup packed brown sugar 1/4 cup sugar 1/2 teaspoon ground cinnamon 2 tablespoons cold butter or margarine 1/2 cup chopped pecans CAKE: 1/2 cup butter or margarine, softened 1 cup sugar 2 eggs 1 cup (8 ounces) sour cream 1/2 cup canned or cooked pumpkin 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon pumpkin pie spice 1/4 teaspoon salt SERVINGS 16-20 CATEGORY Breads METHOD Baked PREP 20 min. COOK 40 min. TOTAL 60 min. DIRECTIONS In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Yield: 16-20 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Zucchini Pineapple cake
Zucchini Pineapple Cake SOURCE: PeakMarket.com Metric Ingredient Imperial 4 eggs 4 250 ml white sugar 1 cup 250 ml vegetable oil 1 cup 500 ml all purpose flour 2 cup 7 ml baking powder 1 1/2 tsp 5 ml salt 1 tsp 10 ml cinnamon 2 tsp 500 ml zucchini, grated 2 cup 375 ml pineapple, finely diced 1 1/2 cup 250 ml raisins 1 cup 250 ml almonds, slivered 1 cup - CREAM CHEESE FROSTING - 250 g cream cheese, softened 8 oz 175 ml butter, softened 3/4 cup 8 ml vanilla extract 1 1/2 tsp 1 L icing sugar, sifted 4 cup In a large bowl; beat eggs until very light and frothy. Add sugar gradually, beating until very light. Gradually whip in oil. Sift together flour with baking powder, salt and cinnamon. Slowly add to egg mixture. Stir in zucchini, pineapple, raisins and nuts. Pour into greased 9 inch (22 cm) springform pan. Bake in preheated 350 F (180 C) oven for 60 to 70 minutes or until toothpick inserted in centre comes out clean. Cool in pan 10 to 15 minutes before removing. Turn cake out and cool completely. Frost with Cream Cheese Frosting. FROSTING: Beat cream cheese, butter and vanilla until very smooth and fluffy. Gradually beat in icing sugar until smooth. Serves 6 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Carot Bread
QUICK CARROT BREAD 2 c. sugar 4 eggs 1 1/2 c. oil 2 tsp. soda 2 tsp. baking powder 2 tsp. cinnamon 1/2 tsp. salt 3 c. flour 2 c. grated carrots (raw) 1 c. chopped nuts Mix all ingredients together in the order in which they are listed. Pour batter into greased and floured loaf pans and bake at 350 degrees for 55 minutes. Makes 2 loaves. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipe request
Decadent (Crockpot) Chocolate Cake Prep Time: 10 minutes Cooking Time: 480 minutes Servings: 12 Ingredients: 1 chocolate cake mix 8 ounces sour cream 1/2 cup chopped nuts 1 cup chocolate chips 1 package instant chocolate pudding mix 3/4 cup oil 3 eggs 1 cup water Directions: Mix all ingredients together and put in crockpot sprayed with Pam. Put crock pot on low and cook for 8 hours. Serve warm with ice cream or Cool Whip. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Crockpot Apple coffee cake
Crockpot Fresh Apple Coffee Cake 2 cups biscuit mix 2/3 cup applesauce 1/4 cup milk 2 tablespoons sugar 2 tablespoons butter or margarine, softened or melted 2 apples, peeled, cored and diced 1 teaspoon cinnamon 1 teaspoon vanilla 1 egg egg, lightly beaten 1/4 cup biscuit mix 1/4 cup brown sugar 2 tablespoons firm butter or margarine 1 teaspoon cinnamon 1/4 cup chopped nuts, if desired Combine first 9 ingredients. Spread in a lightly greased 3 1/2 quart crock pot (or spread in a lightly greased baking dish which fits in a larger sized crock pot). Combine streusel ingredients with a fork or pastry blender; sprinkle over the batter. Cover and cook on high for about 2 1/2 hours, until a toothpick inserted in the center comes out clean. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Crock pot potato soup
This recipe looks interesting, but I wondered if anyone has actually tried it? The 1 cup water mixed with 1 cup flour is a little concerning to me. If you have tried it, please reply or if you have an opinion. Thanks Vicki -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Anna Sent: Friday, September 232011 1:47 PM To: cookinginthedark@acbradio.org Subject: [CnD] Crock pot potato soup CROCK POT Potato Soup 8 large potatoes, cubed 1 medium onion, chopped 3 Tbsp butter or margarine 1 pound bacon, cooked and crumbled OR 1 1 cups diced ham 2 Tbsp dried parsley 6 cups water 2 cups milk 1 tsp. salt 1 tsp. pepper Method 1. Place these ingredients in large slow cooker. 2. Cover and cook on high for 6 hours. 3. Make paste out of 1 cup flour and 1 cup water. 4. Stir into soup along with 1 cup shredded cheddar cheese (or your choice of cheese). 5. Cook on low for 1 hour. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
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