[CnD] Canning funnel vs. regular funnel
How does a canning funnel differ from a regular funnel? Fear is just excitement in need of an attitude adjustment! -Original Message- From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, October 15, 2017 6:30 PM To: cookinginthedark@acbradio.org Cc: Deborah Barnes Subject: Re: [CnD] preparing corn muffins. Thank you, Penny. I've used the 1/3 cup and the ice cream scoop, but I do dribble!!! So I'll get that funnel! Deb B. -Original Message- From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, October 15, 2017 6:14 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] preparing corn muffins. I like the canning funnel idea. I have one now, from the way you described them. But I didn't when I made muffins. I use mine for lots of things. -Original Message- From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, October 15, 2017 11:04 AM To: cookinginthedark@acbradio.org Cc: Penny Reeder Subject: Re: [CnD] preparing corn muffins. Hi Jeffrey, I use an ice cream scoop, or a 1/3-cup measure to put the batter into the wells of the muffin pan. I also use a canning funnel. A canning funnel is a kind of funnel with a huge opening at the bottom. Surrounding that opening (which is the size of the top of the typical mason jar, is a kind of shield (the top of the funnel) and that prevents you from spilling the contents you are pouring or ladeling inside the jar on the outside of the jar. A canning funnel is particularly useful for filling muffin tins with muffin or cupcake batter because it prevents you from spilling batter on the outside of the well. Just move it from well to well as you fill each one. Hope this makes sense, and hope it helps. You can buy a canning funnel at a hardware store or a grocery store which sells canning supplies. Here's a link to a canning funnel at Amazon.com: https://www.amazon.com/gp/aw/d/B000FKHLOS Penny On 10/15/17, Jeffry Miller via Cookinginthedark wrote: > oh ok don't have an icecream scoop, but i use aunt jemima self rising > corn meal that has everything in it so i add the meal butter milk and > the egg. and go by the directions on the bag. > ___ > 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] Canning funnel vs. regular funnel
Both funnels have a wide opening at the top -- wider than the opening at the bottom through which the contents flow. A regular funnel has a very small-in-circumference opening at the bottom, maybe less than an inch, whereas a canning funnel has an opening at the bottom wide enough to fit into the top of a mason jar. HTH, Penny On 10/16/17, Sandy via Cookinginthedark wrote: > How does a canning funnel differ from a regular funnel? > > > Fear is just excitement in need of an attitude adjustment! > -Original Message- > From: Deborah Barnes via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, October 15, 2017 6:30 PM > To: cookinginthedark@acbradio.org > Cc: Deborah Barnes > Subject: Re: [CnD] preparing corn muffins. > > Thank you, Penny. > > I've used the 1/3 cup and the ice cream scoop, but I do dribble!!! So I'll > get that funnel! > > Deb B. > > -Original Message- > From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, October 15, 2017 6:14 PM > To: cookinginthedark@acbradio.org > Cc: Jan > Subject: Re: [CnD] preparing corn muffins. > > I like the canning funnel idea. I have one now, from the way you described > them. But I didn't when I made muffins. I use mine for lots of things. > > -Original Message- > From: Penny Reeder via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, October 15, 2017 11:04 AM > To: cookinginthedark@acbradio.org > Cc: Penny Reeder > Subject: Re: [CnD] preparing corn muffins. > > Hi Jeffrey, I use an ice cream scoop, or a 1/3-cup measure to put the > batter > into the wells of the muffin pan. I also use a canning funnel. > A canning funnel is a kind of funnel with a huge opening at the bottom. > Surrounding that opening (which is the size of the top of the typical > mason > jar, is a kind of shield (the top of the funnel) and that prevents you from > spilling the contents you are pouring or ladeling inside the jar on the > outside of the jar. A canning funnel is particularly useful for filling > muffin tins with muffin or cupcake batter because it prevents you from > spilling batter on the outside of the well. Just move it from well to well > as you fill each one. > > Hope this makes sense, and hope it helps. > > You can buy a canning funnel at a hardware store or a grocery store which > sells canning supplies. > > Here's a link to a canning funnel at Amazon.com: > https://www.amazon.com/gp/aw/d/B000FKHLOS > > Penny > > On 10/15/17, Jeffry Miller via Cookinginthedark > wrote: >> oh ok don't have an icecream scoop, but i use aunt jemima self rising >> corn meal that has everything in it so i add the meal butter milk and >> the egg. and go by the directions on the bag. >> ___ >> 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] Canning funnel vs. regular funnel
Hi Penny, I will look for one of those. I think I would like it. When I was in CND before, I always liked, and still have, many of the recipes you posted. I love the cabbage roll recipe you sent it. They are so good. Marilyn -Original Message- From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, October 16, 2017 9:49 AM To: cookinginthedark@acbradio.org Cc: Penny Reeder Subject: Re: [CnD] Canning funnel vs. regular funnel Both funnels have a wide opening at the top -- wider than the opening at the bottom through which the contents flow. A regular funnel has a very small-in-circumference opening at the bottom, maybe less than an inch, whereas a canning funnel has an opening at the bottom wide enough to fit into the top of a mason jar. HTH, Penny On 10/16/17, Sandy via Cookinginthedark wrote: > How does a canning funnel differ from a regular funnel? > > > Fear is just excitement in need of an attitude adjustment! > -Original Message- > From: Deborah Barnes via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, October 15, 2017 6:30 PM > To: cookinginthedark@acbradio.org > Cc: Deborah Barnes > Subject: Re: [CnD] preparing corn muffins. > > Thank you, Penny. > > I've used the 1/3 cup and the ice cream scoop, but I do dribble!!! So > I'll get that funnel! > > Deb B. > > -Original Message- > From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, October 15, 2017 6:14 PM > To: cookinginthedark@acbradio.org > Cc: Jan > Subject: Re: [CnD] preparing corn muffins. > > I like the canning funnel idea. I have one now, from the way you > described them. But I didn't when I made muffins. I use mine for lots of > things. > > -Original Message- > From: Penny Reeder via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, October 15, 2017 11:04 AM > To: cookinginthedark@acbradio.org > Cc: Penny Reeder > Subject: Re: [CnD] preparing corn muffins. > > Hi Jeffrey, I use an ice cream scoop, or a 1/3-cup measure to put the > batter into the wells of the muffin pan. I also use a canning funnel. > A canning funnel is a kind of funnel with a huge opening at the bottom. > Surrounding that opening (which is the size of the top of the typical > mason jar, is a kind of shield (the top of the funnel) and that > prevents you from spilling the contents you are pouring or ladeling > inside the jar on the outside of the jar. A canning funnel is > particularly useful for filling muffin tins with muffin or cupcake > batter because it prevents you from spilling batter on the outside of > the well. Just move it from well to well as you fill each one. > > Hope this makes sense, and hope it helps. > > You can buy a canning funnel at a hardware store or a grocery store > which sells canning supplies. > > Here's a link to a canning funnel at Amazon.com: > https://www.amazon.com/gp/aw/d/B000FKHLOS > > Penny > > On 10/15/17, Jeffry Miller via Cookinginthedark > wrote: >> oh ok don't have an icecream scoop, but i use aunt jemima self rising >> corn meal that has everything in it so i add the meal butter milk and >> the egg. and go by the directions on the bag. >> ___ >> 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] Canning funnel vs. regular funnel
Hi Marilyn, I'm so glad you are still enjoying the stuffed cabbage and other recipes. Thanks so much for your kind message. So I don't get into list trouble for posting only a thank-you message, I'll include a recipe I made a couple of weeks ago. It's a crock pot/slow-cooker recipe for chicken mole, and we really enjoyed it! Thanks again, and happy cooking! Penny Crock Pot Chicken Mole >From Martha: 4 pounds boneless, skinless chicken thighs (about 12) Coarse salt 1 can (28 ounces) whole tomatoes 1 medium yellow onion, roughly chopped 2 dried ancho chiles, stemmed 1 large chipotle chile in adobo sauce 1/2 cup sliced almonds, toasted 1/4 cup raisins 3 ounces bittersweet chocolate, finely chopped (1/2 cup) -- NOTE: I used Mexican chocolate rather than American-style bittersweet, it's made by Goya and is available in most grocery stores that have an international aisle, or via Amazon.com of course! 3 garlic cloves, smashed and peeled 3 tablespoons extra-virgin olive oil 3/4 teaspoon ground cumin 1/2 teaspoon ground cinnamon Fresh cilantro leaves, for serving Directions 1. Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. NOTE: I browned the chicken thighs in hot olive oil first. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth. 2. Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro. We served with rice. This recipe makes a lot of sauce. There was only a little bit of chicken but still lots of sauce leftover after the first night. I refrigerated the sauce, cooked some more chicken, and there was plenty of sauce for a second night's dinner. You could always freeze half the sauce and use again at a later date. Enjoy! On 10/16/17, Marilyn Pennington via Cookinginthedark wrote: > Hi Penny, > > I will look for one of those. I think I would like it. > > When I was in CND before, I always liked, and still have, many of the > recipes you posted. I love the cabbage roll recipe you sent it. They are > so good. > > Marilyn > > -Original Message- > From: Penny Reeder via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Monday, October 16, 2017 9:49 AM > To: cookinginthedark@acbradio.org > Cc: Penny Reeder > Subject: Re: [CnD] Canning funnel vs. regular funnel > > Both funnels have a wide opening at the top -- wider than the opening at the > bottom through which the contents flow. A regular funnel has a very > small-in-circumference opening at the bottom, maybe less than an inch, > whereas a canning funnel has an opening at the bottom wide enough to fit > into the top of a mason jar. > > HTH, > Penny > > On 10/16/17, Sandy via Cookinginthedark > wrote: >> How does a canning funnel differ from a regular funnel? >> >> >> Fear is just excitement in need of an attitude adjustment! >> -Original Message- >> From: Deborah Barnes via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Sunday, October 15, 2017 6:30 PM >> To: cookinginthedark@acbradio.org >> Cc: Deborah Barnes >> Subject: Re: [CnD] preparing corn muffins. >> >> Thank you, Penny. >> >> I've used the 1/3 cup and the ice cream scoop, but I do dribble!!! So >> I'll get that funnel! >> >> Deb B. >> >> -Original Message- >> From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] >> Sent: Sunday, October 15, 2017 6:14 PM >> To: cookinginthedark@acbradio.org >> Cc: Jan >> Subject: Re: [CnD] preparing corn muffins. >> >> I like the canning funnel idea. I have one now, from the way you >> described them. But I didn't when I made muffins. I use mine for lots of >> things. >> >> -Original Message- >> From: Penny Reeder via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Sunday, October 15, 2017 11:04 AM >> To: cookinginthedark@acbradio.org >> Cc: Penny Reeder >> Subject: Re: [CnD] preparing corn muffins. >> >> Hi Jeffrey, I use an ice cream scoop, or a 1/3-cup measure to put the >> batter into the wells of the muffin pan. I also use a canning funnel. >> A canning funnel is a kind of funnel with a huge opening at the bottom. >> Surrounding that opening (which is the size of the top of the typical >> mason jar, is a kind of shield (the top of the funnel) and that >> prevents you from spilling the contents you are pouring or ladeling >> inside the jar on the outside of the jar. A canning funnel is >> particularly useful for filling muffin
Re: [CnD] Canning funnel vs. regular funnel
Hi Penny, Thanks for sending the message and, of course, I'll try this recipe. Here is one of my favorites that I will share. Coca Cola Chocolate Cake Serves: 15-18 Source: thedomesticrebel.com Ingredients: For the Cake: 1 cup (2 sticks) unsalted butter, cubed 1/4 cup cocoa powder 1 (12 oz) can Coke (do not use diet) 2 cups granulated sugar 2 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1/2 cup buttermilk 2 eggs 1 tsp vanilla extract For the Frosting: 1 (12 oz) can Coke (do not use diet) 1/2 cup butter, cubed 1/4 cup cocoa powder 4 cups powdered sugar Instructions: Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray; set aside. In a medium saucepan, add in the butter, cocoa powder, and can of Coke and bring to a boil over medium heat, whisking occasionally until smooth. While Coke mixture melts, whisk together the granulated sugar, flour, baking soda and salt in a large bowl until combined. Pour the melted Coke mixture into the flour mixture and combine well. Add in the buttermilk and gently whisk in to combine. Crack in the eggs and stir in the vanilla, whisking until cohesive and smooth. Pour into the prepared pan and bake for approx. 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. During the last 15 minutes of the cake baking, make your frosting. In a small saucepan, boil the second can of Coke for 12-15 minutes or until reduced by half and thickened slightly. Whisk in the butter to melt. In a medium bowl, whisk together the cocoa powder and powdered sugar. Pour in the Coke/butter mixture and whisk until smooth. If adding chopped pecans, do so now. Pour the frosting over the still-hot cake and let set at room temperature for about an hour before cutting into squares. -Original Message- From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, October 16, 2017 10:33 AM To: cookinginthedark@acbradio.org Cc: Penny Reeder Subject: Re: [CnD] Canning funnel vs. regular funnel Hi Marilyn, I'm so glad you are still enjoying the stuffed cabbage and other recipes. Thanks so much for your kind message. So I don't get into list trouble for posting only a thank-you message, I'll include a recipe I made a couple of weeks ago. It's a crock pot/slow-cooker recipe for chicken mole, and we really enjoyed it! Thanks again, and happy cooking! Penny Crock Pot Chicken Mole >From Martha: 4 pounds boneless, skinless chicken thighs (about 12) Coarse salt 1 can (28 ounces) whole tomatoes 1 medium yellow onion, roughly chopped 2 dried ancho chiles, stemmed 1 large chipotle chile in adobo sauce 1/2 cup sliced almonds, toasted 1/4 cup raisins 3 ounces bittersweet chocolate, finely chopped (1/2 cup) -- NOTE: I used Mexican chocolate rather than American-style bittersweet, it's made by Goya and is available in most grocery stores that have an international aisle, or via Amazon.com of course! 3 garlic cloves, smashed and peeled 3 tablespoons extra-virgin olive oil 3/4 teaspoon ground cumin 1/2 teaspoon ground cinnamon Fresh cilantro leaves, for serving Directions 1. Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. NOTE: I browned the chicken thighs in hot olive oil first. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth. 2. Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro. We served with rice. This recipe makes a lot of sauce. There was only a little bit of chicken but still lots of sauce leftover after the first night. I refrigerated the sauce, cooked some more chicken, and there was plenty of sauce for a second night's dinner. You could always freeze half the sauce and use again at a later date. Enjoy! On 10/16/17, Marilyn Pennington via Cookinginthedark wrote: > Hi Penny, > > I will look for one of those. I think I would like it. > > When I was in CND before, I always liked, and still have, many of the > recipes you posted. I love the cabbage roll recipe you sent it. They > are so good. > > Marilyn > > -Original Message- > From: Penny Reeder via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Monday, October 16, 2017 9:49 AM > To: cookinginthedark@acbradio.org > Cc: Penny Reeder > Subject: Re: [CnD] Canning funnel vs. regular funnel > > Both funnels have a wide opening at the top -- wider than the opening > at the bottom through which the contents flow. A regular funnel has a > very small-in-circumference opening at the bottom, maybe less than an > inch, whereas a canning funnel has an opening at the bottom wide > eno
Re: [CnD] Canning funnel vs. regular funnel
Let me give a recipe for applesauce muffins a shot. Try using your favorite canned or jared applesauce. 1. one cup apple sauce 2 eggs 1 cup brown sugar 2 cups white flour or 1.5 cups white flour and one half cup whole wheat flour 1.5 tsp baking powder, 1 tsp cinimon, 1 tsp ginger 1 half tsp nutmeg or 2 tsp pie spice 1 stick butter melted combine flour and baking powder and the half tsp of salt I forgot in another bowl combine eggs, apple sauce sugar and butter plus the half cup of milk I forgot. Blend wets and dries and as ever, don't overmix. Put the spices with the wets. Take the 12 cup muffin pan and place batter in cups. You have preheated your oven, so place muffin tin on a baking sheet with edges and place in the preheated 350 degree oven for 17 minutes or so. Remove, check for doneness the usual way. If the tops spring back a bit you are probably good. Have a yummy time. Put raisins or nuts or anything you like in these muffins and make your own changes. Sent from my iPhone > On Oct 16, 2017, at 11:09 AM, Marilyn Pennington via Cookinginthedark > wrote: > > Hi Penny, > > Thanks for sending the message and, of course, I'll try this recipe. > > Here is one of my favorites that I will share. > > Coca Cola Chocolate Cake > > Serves: 15-18 > Source: thedomesticrebel.com > > > Ingredients: > For the Cake: > 1 cup (2 sticks) unsalted butter, cubed > 1/4 cup cocoa powder > 1 (12 oz) can Coke (do not use diet) > 2 cups granulated sugar > 2 cups all-purpose flour > 1 tsp baking soda > 1/2 tsp salt > 1/2 cup buttermilk > 2 eggs > 1 tsp vanilla extract > > > For the Frosting: > 1 (12 oz) can Coke (do not use diet) > 1/2 cup butter, cubed > 1/4 cup cocoa powder > 4 cups powdered sugar > > > Instructions: > Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking > pan with cooking spray; set aside. > > > In a medium saucepan, add in the butter, cocoa powder, and can of Coke and > bring to a boil over medium heat, whisking occasionally until smooth. While > Coke mixture melts, whisk together the granulated sugar, flour, baking soda > and salt in a large bowl until combined. Pour the melted Coke mixture into > the flour mixture and combine well. > > > Add in the buttermilk and gently whisk in to combine. Crack in the eggs and > stir in the vanilla, whisking until cohesive and smooth. Pour into the > prepared pan and bake for approx. 25-30 minutes or until a toothpick inserted > near the center comes out clean or with moist, not wet, crumbs. > > > During the last 15 minutes of the cake baking, make your frosting. In a small > saucepan, boil the second can of Coke for 12-15 minutes or until reduced by > half and thickened slightly. Whisk in the butter to melt. > > > In a medium bowl, whisk together the cocoa powder and powdered sugar. Pour in > the Coke/butter mixture and whisk until smooth. If adding chopped pecans, do > so now. Pour the frosting over the still-hot cake and let set at room > temperature for about an hour before cutting into squares. > > > > > -Original Message- > From: Penny Reeder via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Monday, October 16, 2017 10:33 AM > To: cookinginthedark@acbradio.org > Cc: Penny Reeder > Subject: Re: [CnD] Canning funnel vs. regular funnel > > Hi Marilyn, I'm so glad you are still enjoying the stuffed cabbage and other > recipes. Thanks so much for your kind message. > > So I don't get into list trouble for posting only a thank-you message, I'll > include a recipe I made a couple of weeks ago. It's a crock pot/slow-cooker > recipe for chicken mole, and we really enjoyed it! > > Thanks again, and happy cooking! > Penny > > Crock Pot Chicken Mole > From Martha: > 4 pounds boneless, skinless chicken thighs (about 12) Coarse salt > 1 can (28 ounces) whole tomatoes > 1 medium yellow onion, roughly chopped > 2 dried ancho chiles, stemmed > 1 large chipotle chile in adobo sauce > 1/2 cup sliced almonds, toasted > 1/4 cup raisins > 3 ounces bittersweet chocolate, finely chopped (1/2 cup) -- NOTE: I used > Mexican chocolate rather than American-style bittersweet, it's made by Goya > and is available in most grocery stores that have an international aisle, or > via Amazon.com of course! > 3 garlic cloves, smashed and peeled > 3 tablespoons extra-virgin olive oil > 3/4 teaspoon ground cumin > 1/2 teaspoon ground cinnamon > Fresh cilantro leaves, for serving > > Directions > 1. Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. > NOTE: I browned the chicken thighs
Re: [CnD] Canning funnel vs. regular funnel
Wow! That sounds quite amazing! Thanks! Penny On 10/16/17, Janet Brown via Cookinginthedark wrote: > Let me give a recipe for applesauce muffins a shot. > > Try using your favorite canned or jared applesauce. > 1. one cup apple sauce > 2 eggs > > 1 cup brown sugar > 2 cups white flour or 1.5 cups white flour and one half cup whole wheat > flour > 1.5 tsp baking powder, > 1 tsp cinimon, > 1 tsp ginger > 1 half tsp nutmeg > or 2 tsp pie spice > > 1 stick butter melted > > combine flour and baking powder and the half tsp of salt I forgot > > in another bowl combine eggs, apple sauce sugar and butter plus the half cup > of milk I forgot. > Blend wets and dries and as ever, don't overmix. > Put the spices with the wets. > Take the 12 cup muffin pan and place batter in cups. > You have preheated your oven, so place muffin tin on a baking sheet with > edges and place in the preheated 350 degree oven for 17 minutes or so. > Remove, check for doneness the usual way. If the tops spring back a bit you > are probably good. > > Have a yummy time. Put raisins or nuts or anything you like in these > muffins and make your own changes. > > Sent from my iPhone > >> On Oct 16, 2017, at 11:09 AM, Marilyn Pennington via Cookinginthedark >> wrote: >> >> Hi Penny, >> >> Thanks for sending the message and, of course, I'll try this recipe. >> >> Here is one of my favorites that I will share. >> >> Coca Cola Chocolate Cake >> >> Serves: 15-18 >> Source: thedomesticrebel.com >> >> >> Ingredients: >> For the Cake: >> 1 cup (2 sticks) unsalted butter, cubed >> 1/4 cup cocoa powder >> 1 (12 oz) can Coke (do not use diet) >> 2 cups granulated sugar >> 2 cups all-purpose flour >> 1 tsp baking soda >> 1/2 tsp salt >> 1/2 cup buttermilk >> 2 eggs >> 1 tsp vanilla extract >> >> >> For the Frosting: >> 1 (12 oz) can Coke (do not use diet) >> 1/2 cup butter, cubed >> 1/4 cup cocoa powder >> 4 cups powdered sugar >> >> >> Instructions: >> Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking >> pan with cooking spray; set aside. >> >> >> In a medium saucepan, add in the butter, cocoa powder, and can of Coke and >> bring to a boil over medium heat, whisking occasionally until smooth. >> While Coke mixture melts, whisk together the granulated sugar, flour, >> baking soda and salt in a large bowl until combined. Pour the melted Coke >> mixture into the flour mixture and combine well. >> >> >> Add in the buttermilk and gently whisk in to combine. Crack in the eggs >> and stir in the vanilla, whisking until cohesive and smooth. Pour into the >> prepared pan and bake for approx. 25-30 minutes or until a toothpick >> inserted near the center comes out clean or with moist, not wet, crumbs. >> >> >> During the last 15 minutes of the cake baking, make your frosting. In a >> small saucepan, boil the second can of Coke for 12-15 minutes or until >> reduced by half and thickened slightly. Whisk in the butter to melt. >> >> >> In a medium bowl, whisk together the cocoa powder and powdered sugar. Pour >> in the Coke/butter mixture and whisk until smooth. If adding chopped >> pecans, do so now. Pour the frosting over the still-hot cake and let set >> at room temperature for about an hour before cutting into squares. >> >> >> >> >> -Original Message- >> From: Penny Reeder via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Monday, October 16, 2017 10:33 AM >> To: cookinginthedark@acbradio.org >> Cc: Penny Reeder >> Subject: Re: [CnD] Canning funnel vs. regular funnel >> >> Hi Marilyn, I'm so glad you are still enjoying the stuffed cabbage and >> other recipes. Thanks so much for your kind message. >> >> So I don't get into list trouble for posting only a thank-you message, >> I'll include a recipe I made a couple of weeks ago. It's a crock >> pot/slow-cooker recipe for chicken mole, and we really enjoyed it! >> >> Thanks again, and happy cooking! >> Penny >> >> Crock Pot Chicken Mole >> From Martha: >> 4 pounds boneless, skinless chicken thighs (about 12) Coarse salt >> 1 can (28 ounces) whole tomatoes >> 1 medium yellow onion, roughly chopped >> 2 dried ancho chiles, stemmed >> 1 large chipotle chile in adobo sauce >> 1/2 cup sliced almonds, toasted >> 1/4 cup raisins >> 3 ounces bittersweet chocolate, finely c
Re: [CnD] Canning funnel vs. regular funnel
The one I have, if it's a canning funnel, doesn't have a handle. You just put it on top of the smaller bottle. I love it. I use it for everything, filling smaller bottles for shampoo, soap, etc. I got it at either independent living aids or maxi aids when friends of mine were Ann Morris salespeople. I don't remember what it's called and I couldn't find it when I looked for it when Immigrant got her apartment. -Original Message- From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, October 16, 2017 3:15 AM To: cookinginthedark@acbradio.org Cc: Sandy Subject: [CnD] Canning funnel vs. regular funnel How does a canning funnel differ from a regular funnel? Fear is just excitement in need of an attitude adjustment! -Original Message- From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, October 15, 2017 6:30 PM To: cookinginthedark@acbradio.org Cc: Deborah Barnes Subject: Re: [CnD] preparing corn muffins. Thank you, Penny. I've used the 1/3 cup and the ice cream scoop, but I do dribble!!! So I'll get that funnel! Deb B. -Original Message- From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, October 15, 2017 6:14 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] preparing corn muffins. I like the canning funnel idea. I have one now, from the way you described them. But I didn't when I made muffins. I use mine for lots of things. -Original Message- From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, October 15, 2017 11:04 AM To: cookinginthedark@acbradio.org Cc: Penny Reeder Subject: Re: [CnD] preparing corn muffins. Hi Jeffrey, I use an ice cream scoop, or a 1/3-cup measure to put the batter into the wells of the muffin pan. I also use a canning funnel. A canning funnel is a kind of funnel with a huge opening at the bottom. Surrounding that opening (which is the size of the top of the typical mason jar, is a kind of shield (the top of the funnel) and that prevents you from spilling the contents you are pouring or ladeling inside the jar on the outside of the jar. A canning funnel is particularly useful for filling muffin tins with muffin or cupcake batter because it prevents you from spilling batter on the outside of the well. Just move it from well to well as you fill each one. Hope this makes sense, and hope it helps. You can buy a canning funnel at a hardware store or a grocery store which sells canning supplies. Here's a link to a canning funnel at Amazon.com: https://www.amazon.com/gp/aw/d/B000FKHLOS Penny On 10/15/17, Jeffry Miller via Cookinginthedark wrote: > oh ok don't have an icecream scoop, but i use aunt jemima self rising > corn meal that has everything in it so i add the meal butter milk and > the egg. and go by the directions on the bag. > ___ > 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] Canning funnel vs. regular funnel
My funnel isn't a canning funnel then, because the bottom opening isn't that wide. But it doesn't have a handle on it. And the top opening is wider than any funnel I've seen. -Original Message- From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, October 16, 2017 9:49 AM To: cookinginthedark@acbradio.org Cc: Penny Reeder Subject: Re: [CnD] Canning funnel vs. regular funnel Both funnels have a wide opening at the top -- wider than the opening at the bottom through which the contents flow. A regular funnel has a very small-in-circumference opening at the bottom, maybe less than an inch, whereas a canning funnel has an opening at the bottom wide enough to fit into the top of a mason jar. HTH, Penny On 10/16/17, Sandy via Cookinginthedark wrote: > How does a canning funnel differ from a regular funnel? > > > Fear is just excitement in need of an attitude adjustment! > -Original Message- > From: Deborah Barnes via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, October 15, 2017 6:30 PM > To: cookinginthedark@acbradio.org > Cc: Deborah Barnes > Subject: Re: [CnD] preparing corn muffins. > > Thank you, Penny. > > I've used the 1/3 cup and the ice cream scoop, but I do dribble!!! So > I'll get that funnel! > > Deb B. > > -Original Message- > From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, October 15, 2017 6:14 PM > To: cookinginthedark@acbradio.org > Cc: Jan > Subject: Re: [CnD] preparing corn muffins. > > I like the canning funnel idea. I have one now, from the way you > described them. But I didn't when I made muffins. I use mine for lots of things. > > -Original Message- > From: Penny Reeder via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, October 15, 2017 11:04 AM > To: cookinginthedark@acbradio.org > Cc: Penny Reeder > Subject: Re: [CnD] preparing corn muffins. > > Hi Jeffrey, I use an ice cream scoop, or a 1/3-cup measure to put the > batter into the wells of the muffin pan. I also use a canning funnel. > A canning funnel is a kind of funnel with a huge opening at the bottom. > Surrounding that opening (which is the size of the top of the typical > mason jar, is a kind of shield (the top of the funnel) and that > prevents you from spilling the contents you are pouring or ladeling > inside the jar on the outside of the jar. A canning funnel is > particularly useful for filling muffin tins with muffin or cupcake > batter because it prevents you from spilling batter on the outside of > the well. Just move it from well to well as you fill each one. > > Hope this makes sense, and hope it helps. > > You can buy a canning funnel at a hardware store or a grocery store > which sells canning supplies. > > Here's a link to a canning funnel at Amazon.com: > https://www.amazon.com/gp/aw/d/B000FKHLOS > > Penny > > On 10/15/17, Jeffry Miller via Cookinginthedark > wrote: >> oh ok don't have an icecream scoop, but i use aunt jemima self rising >> corn meal that has everything in it so i add the meal butter milk and >> the egg. and go by the directions on the bag. >> ___ >> 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] Canning funnel vs. regular funnel please include recipe name
I would appreciate anyone sending a recipe to please include the title in the subjet line. Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
