[CnD] Dr. Weil's Mango Cream

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

[CnD] New Products. New Bundles. Big SAVINGS.

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[CnD] guide lines; all members please read

List guide lines. Note, that the moderators addresses are in cluded at the end of this message. 1. Keep messages on the topic of cooking. 2. Change subject lines to reflect the body of the message. 3. Avoid sending short, meaningless messages. Examples follow: "Thanks for the recipe" "T

Re: [CnD] New Products. New Bundles. Big SAVINGS.

I'm getting really tired of these ads that keep cropping up. Please remove this person from the list. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] New Products. New Bundles. Big SAVINGS.

Shouldn't that request be sent directly to the moderator as stated in the monthly guidelines rather than to the entire list? --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "Colleen Chandler via Coo

Re: [CnD] New Products. New Bundles. Big SAVINGS.

people, if you have a request, send the request to the owner, or to the moderator. do not post it to the list. thanks Steve Stewart cnd moderator. -Original Message- From: Colleen Chandler via Cookinginthedark Sent: Saturday, August 01, 2015 11:13 AM To: cookinginthedark@acbradio.org ;

[CnD] Vanilla Chocolate-Chip Pudding Pops

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

Re: [CnD] Vanilla Chocolate-Chip Pudding Pops

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

Re: [CnD] Vanilla Chocolate-Chip Pudding Pops

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

Re: [CnD] Vanilla Chocolate-Chip Pudding Pops

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

Re: [CnD] Vanilla Chocolate-Chip Pudding Pops

The pudding flavor can be changed up too. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Vanilla Chocolate-Chip Pudding Pops

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

[CnD] I have a huge streusel problem

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

Re: [CnD] I have a huge streusel problem

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

Re: [CnD] I have a huge streusel problem

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

Re: [CnD] I have a huge streusel problem

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

Re: [CnD] I have a huge streusel problem

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: >

Re: [CnD] I have a huge streusel problem

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.