This looks like an excellent recipe, and once the weather cools off some, if it
ever cools off again, I’ll be making this. Thanks for sharing.
Sent from Mail for Windows 10
From: meward1954--- via Cookinginthedark
Sent: Monday, August 24, 2020 5:29 PM
To: cookinginthedark@acbradio.org
Cc:
Those carrots had extreme violence done to them. Were I to try adding a
little juice to them, I'd wait a few minutes to see if the pulp had
started to rehydrate. If that fails, to the compost pile with the pulp.
The earthworms will have a treat even if we don't.
On Mon, 24 Aug 2020, Linda S.
I think that the lock lid pans we had at my job were the unsafe, cheap kind.
I was relieved when they stopped sending them to us. Then I didn't have to
teach them. But I would really have liked to have better ones since lots of
consumers would have preferred them. Still, teaching people to pour
White Batter bread
1 package dry yeast
1-1/2 cups warm milk
3 tablespoons butter, softened
1-1/2 teaspoons salt
1 tablespoon sugar
3 cups white flour
Sprinkle the yeast over the milk. Mix all ingredients, starting with 2 cups
of the flour. Stir well.
Pour into a greased loaf pan. Smooth the
This is my favorite.
Manchet Bread
4 tablespoons sugar
2 teaspoons salt
1-1/2 cup milk
1/2 cup butter, melted, or 1/2 cup oil
2 eggs, beaten
7 to 8 cups flour
2 packages yeast
1/2 cup lukewarm water to dissolve yeast
In saucepan or microwave, heat the sugar, salt, milk, and butter until very
Make carrot cake!
Karen
At 03:36 PM 8/24/2020, you wrote:
Hi, Everyone.
My Mom's in to juicing and has a ton of leftover carrot pulp. I'd hate
to see it go to waste, and am wondering if I can substitute it for
zucchini in bread? Are their other uses for the leftover pulp?
Thanks,
Dani
A list member is requesting recipes for tried and true yeast bread recipes.
I'm hoping, that unsubscribing and then resubscribing back to the list, will
enable her to receive list emails.
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Cookinginthedark mailing list
Cookinginthedark@acbradio.org
Could you perhaps add a little orange juice or apple juice?
On 8/24/2020 4:10 PM, Jude DaShiell via Cookinginthedark wrote:
I felt carrot pulp after having done some juicing myself. It's as dry
as dry string. It would make for good roughage in a bread but no more
than that. That bread would
I felt carrot pulp after having done some juicing myself. It's as dry
as dry string. It would make for good roughage in a bread but no more
than that. That bread would need some increased flavoring to make it
edible once carrot pulp had been added.
On Mon, 24 Aug 2020, diane.fann7--- via
I think the reason why people switch from using oil to applesauce is the
calories and the fat content.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf
Of Immigrant via Cookinginthedark
Sent: Monday, August 24, 2020 4:22 PM
To:
How dry is carrot pulp after the juice is out? I think I would try it rather
than throw it out.
-Original Message-
From: Cookinginthedark On Behalf Of
Dani Pagador via Cookinginthedark
Sent: Monday, August 24, 2020 6:36 PM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador
Subject:
Hi, Everyone.
My Mom's in to juicing and has a ton of leftover carrot pulp. I'd hate
to see it go to waste, and am wondering if I can substitute it for
zucchini in bread? Are their other uses for the leftover pulp?
Thanks,
Dani
___
Cookinginthedark
The locklid saucepan I got from independent living aids is very thick and I
feel safe with it. I got it in 2009. my parents got me a saucepan set a few
years before I got the one I have and I didn't feel as safe with it. but if
you get the right kind, it's totally safe. Much safer than a colander.
It is, and applesauce makes a little heavier cake, but it works out o.k.
On 8/24/2020 1:22 PM, Immigrant via Cookinginthedark wrote:
I would think oil is better than applesauce, it would result in a cake that is
more moist. Melted butter is probably even better than oil.
-Original
Maybe your husband used it as a planter? (lol)
On 8/24/2020 1:01 PM, Regina Marie via Cookinginthedark wrote:
Hi Again. My pot is substantial and not thin. I have used colanders as well.
This is just easier and does not take any extra time. Just works like a
colander.
I did have a steamer pot
Some people don't change their reply and forward settings, and in many
e-mail programs, the default setting is to prefix every line of a replied or
forwarded message with grater signs. Some mail configurations, though, don't
leave any other choices.
-Original Message-
From:
I would think oil is better than applesauce, it would result in a cake that is
more moist. Melted butter is probably even better than oil.
-Original Message-
From: Cookinginthedark On Behalf Of
Linda S. via Cookinginthedark
Sent: Monday, August 24, 2020 12:41 PM
To:
With the locklid saucepan, I wear oven mitts to carry the pan to the sink.
Then, I invert the pan over the sink, so that the side containing the holes
is away from me. The water drains through the holes into the sink, and it
doesn't take too long. The steaming hot water does not even touch me
Hi Again. My pot is substantial and not thin. I have used colanders as well.
This is just easier and does not take any extra time. Just works like a
colander.
I did have a steamer pot that doubled as a pasta pot. For steaming, you
placed water below the internal colander. For pasta, you filled
Hi Linda. They have different styles at Walmart. The one I got is 8 quarts,
a full locking lid with holes on both sides of the lid to drain and locks
well in place.
With Warm Regards:
Regina Brink
President, ACB Capital Chapter of California Council of the Blind
Find me at:
If use mayo or apple sauce in recipe, do you use equivalent amount to oil in
recipe?
Wendy
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf
Of Jude DaShiell via Cookinginthedark
Sent: Monday, August 24, 2020 11:43 AM
To: Linda S. via
I don't know why the greater than signs are there. Sorry.
On 8/24/2020 10:51 AM, Jennifer Thompson via Cookinginthedark wrote:
Hi I deleted all the greater than signs.
I would like to know why all the greater than signs?
The recipe is below.
Ooh! Thanks for this recipe. The packages of
Thanks, when I sent or copy a recipe mine do not have greater than signs.
I don't like listening to it read greater than sign for everything.
Thanks.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of meward1954--- via Cookinginthedark
Jennifer:
The greater than signs appear when you read the reply to a message instead
of the original. They are not in the original. Hope this helps.
-Original Message-
From: Cookinginthedark On Behalf Of
Jennifer Thompson via Cookinginthedark
Sent: Monday, August 24, 2020 12:51
Hi I deleted all the greater than signs.
I would like to know why all the greater than signs?
The recipe is below.
Ooh! Thanks for this recipe. The packages of taco seasoning contain so much
salt; got some high blood pressure around here, so we are really trying to
cut back on our sodium
Yum!
On 8/24/2020 10:44 AM, meward1954--- via Cookinginthedark wrote:
Now that we are on the Gringo-Mex theme, here's another casserole that I
used to make at Thanksgiving.
Mexican Corn Casserole
4 eggs, beaten
1 can corn, drained
1 can cream-style corn
1-1/2 cups cornmeal
1-1/4 cups
Now that we are on the Gringo-Mex theme, here's another casserole that I
used to make at Thanksgiving.
Mexican Corn Casserole
4 eggs, beaten
1 can corn, drained
1 can cream-style corn
1-1/2 cups cornmeal
1-1/4 cups buttermilk
1 cup butter, melted
2 cans (4 ounces each) green chilies,
Really! The things you can learn; something new every day.
On 8/24/2020 10:30 AM, meward1954--- via Cookinginthedark wrote:
It is spelled sriracha. Sometimes it is also called rooster sauce.
-Original Message-
From: Cookinginthedark On Behalf Of
Linda S. via Cookinginthedark
Sent:
It is spelled sriracha. Sometimes it is also called rooster sauce.
-Original Message-
From: Cookinginthedark On Behalf Of
Linda S. via Cookinginthedark
Sent: Monday, August 24, 2020 12:29 PM
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] Homemade taco seasoning
My
My favorite for putting on eggs, or meat is called tapatillo. But again,
it's full of salt, and is pretty hot. Has tons of flavor though, and I
also like ciracha; sorry for the spelling.
On 8/24/2020 10:25 AM, Jude DaShiell via Cookinginthedark wrote:
I liked pico de gallo piquante sauce
I liked pico de gallo piquante sauce better than any of those salsas now
marketed.
If you're in WalMart, some idiot manufacturers mis-labeled jars of
jalapinio peppers as nachos. So if you can't find your jalapinios,
that's why.
On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote:
>
I saw another recipe for it just now after a Google search, but I have not
tried that one. That recipe had more cumin. I was fine with this recipe.
-Original Message-
From: Cookinginthedark On Behalf Of
Linda S. via Cookinginthedark
Sent: Monday, August 24, 2020 12:21 PM
To:
Ooh! Thanks for this recipe. The packages of taco seasoning contain so
much salt; got some high blood pressure around here, so we are really
trying to cut back on our sodium intake.
On 8/24/2020 10:00 AM, meward1954--- via Cookinginthedark wrote:
I like this better than the store bought kind.
I like this better than the store bought kind. I think I will double or
quadruple this next time because it is only enough for a couple of recipes.
I used about half of it to substitute for one packet. Ingredients are only
a guideline, of course.
1 tablespoon chili powder
¼ teaspoon garlic
I'd substitute mayonaise rather than apple sauce since that's more
protein and less carbs.
On Mon, 24 Aug 2020, Linda S. via Cookinginthedark wrote:
> Date: Mon, 24 Aug 2020 12:41:05
> From: Linda S. via Cookinginthedark
> To: cookinginthedark@acbradio.org
> Cc: Linda S.
> Subject: Re: [CnD]
You can also substitute applesauce for oil in this recipe.
On 8/24/2020 9:32 AM, Jude DaShiell via Cookinginthedark wrote:
I would happily substitute figs for raisins since raisins are dehydrated
grapes.
Nuts in cakes I very much like along with cinnamon.
On Mon, 24 Aug 2020, meward1954--- via
Happy Monday:
I love the suggestion of practicing these skills. I've used oth methods
and and comfortable doing them both.
One thing to watch is if you are using boiling water to fill the
colendar turn your head to the side a little so that the steam doesn't
come un in to your face.
On
I would think dates might be good if they were chopped up fine. One of the
reasons I bake carrot cake is because most of them you buy have nothing in
them.
-Original Message-
From: Cookinginthedark On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Monday, August 24, 2020 12:33 PM
I would happily substitute figs for raisins since raisins are dehydrated
grapes.
Nuts in cakes I very much like along with cinnamon.
On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote:
> Date: Mon, 24 Aug 2020 12:20:28
> From: meward1954--- via Cookinginthedark
> To:
I like lots of nuts in carrot cake. The thing I don't like there is raisins,
but lots of people love them. I guess it comes down to taste.
-Original Message-
From: Cookinginthedark On Behalf Of
diane.fann7--- via Cookinginthedark
Sent: Monday, August 24, 2020 11:05 AM
To:
We used to have lock lid pasta pots at my old job in rehab. But they were
very thin. I didn't recommend them because, to tell the truth, I didn't
feel safe using them. They looked to me like they were just asking to tump
over when I put the top on. Very flimsy. Maybe these ones you guys have
Pecans, walnuts. As long as you have lots of either or both.
-Original Message-
From: Cookinginthedark On Behalf Of
meward1954--- via Cookinginthedark
Sent: Monday, August 24, 2020 12:02 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] carrot cake
I
I usually substitute pecans for walnuts. My husband has trouble with walnuts.
I like them, but good Texans use more pecans anyway.
-Original Message-
From: Cookinginthedark On Behalf Of
Kathy Brandt via Cookinginthedark
Sent: Sunday, August 23, 2020 5:47 PM
To:
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