Mango Cream
1 Serving
If you haven't eaten mango, this is a easy way to introduce this delicious
fruit into your diet. Pick a ripe mango that feels firm and smells good. Or
you may be able to buy frozen mango which works fine for this recipe.
For a festive touch, layer the mango cream with fresh
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people, if you have a request, send the request to the owner, or to the
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-Original Message-
From: Colleen Chandler via Cookinginthedark
Sent: Saturday, August 01, 2015 11:13 AM
To: cookinginthedark@acbradio.org ;
Vanilla Chocolate-Chip Pudding Pops
1 oz fat-free, sugar-free instant vanilla pudding mix
2 c fat-free milk
2 tbsp mini chocolate chips, semi-sweet
Prepare instant pudding according to package directions.
Spoon 1 teaspoon of chips into the bottom of each of six 3-ounce paper cups;
fill cups with
Hi,
Since I am allergic to chocolate, what could I replace the chocolate with?
Would peanut butter work? Just a suggestion.
Sent from Outlook
On Sat, Aug 1, 2015 at 2:42 PM -0700, "Sugar via Cookinginthedark"
wrote:
Vanilla Chocolate-Chip Pudding Pops
1 oz fat-free, sugar-free ins
Are you allergic to carob? You could probably replace the chocolate chips with
butterscotch, reeses chips, or bits of chopped up cherry or strawberry.
> -Original Message-
> From: Jessica Dail via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, August 01, 2015
Hi Jessica
Yes you an use peanutbutter chips or butterscotch chips
Hope it works for you
Sugar
‘I have loved the stars too fondly to be fearful of the
night.
~Sugar
-Original Message-
From: Jessica Dail via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, August 0
The pudding flavor can be changed up too.
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Yes isn't recipes like this great?!
You can make it your won
sugar
‘I have loved the stars too fondly to be fearful of the
night.
~Sugar
-Original Message-
From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, August 01, 2015 3:10 PM
To: cookingi
Hey all,
Yet again, I tried to make a streusel topping, this time for some baked pumpkin
oatmeal. My sister made this recipe last week and it was perfect. I made the
same recipe, following the same instructions, and the oatmeal was perfect. My
topping, though, tasted like baked flour more than t
I have never had this particular and I can't fathom why you are having it.
The course crumbs thing is most important so you don't have isolated flour
pockets.
It is tough to know when you work it enough or too much.
Use your hands and allow some coolness in the butter.
Mix until good old course cr
Well, the melted butter recipe I tried today was new, so I'll stick to my usual
one. I mix the dry ingredients together--cinnamon, flour, and brown sugar
usually, but sometimes oats and/or other spices. I then remove a stick of
butter from the fridge and cut it into 20 or 24 pieces--little cubes
I mix the dry ingredients, then lay the cold stick of butter on top and use two
knives to cut the butter into the dry ingredients, checking with my hands from
time to time until I have the right consistency. I've never had a problem
doing it that way. I wonder if you could be handling the stre
I certainly could be. I think I have two problems: how small should the pieces
of butter be, and how firm? By the time I'm done, the butter pieces are about
the consistency of soft modeling clay and, as I said, not quite as big as
marbles.
> On Aug 1, 2015, at 11:06 PM, Debbra Piening wrote:
>
You want the entire mixture to be the consistency of fine crumbs, which is what
you'll have if the temperature of the butter is cooler than the temperature of
your dry ingredients. That's why a pastry blender or two knives will work. I
suspect your hands are inadvertently heating the mixture.
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