Hector, I used to have one of those stoves and learned to center things just
fine. Practice with a cold stove, keeping one hand at the edge and moving the
other to where you think the burner should be. With time, you'll learn to
estimate the distance without much thought at all, and even with
Sometimes it's just quiet.
-Original Message-
From: Kimsan Song via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, October 13, 2016 12:43 PM
To: Cookinginthedark@acbradio.org
Cc: Kimsan Song
Subject: [CnD] this list
I'm not seeing emails come through this list.
Yes, I'm quite sure that's what he said.
-Original Message-
From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, September 30, 2016 8:50 AM
To: cookinginthedark@acbradio.org
Cc: gail johnson
Subject: Re: [CnD] new crockpot
I thought Gary had a 3
I just did the same. Maybe Stream users need to ask Humanware to add this one.
-Original Message-
From: Janet Brown via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, September 25, 2016 7:27 PM
To: cookinginthedark@acbradio.org
Cc: Janet Brown
Subject: Re: [CnD]
AM, juliette via Cookinginthedark
> <cookinginthedark@acbradio.org> wrote:
>
> So, does one need a dicer to dice and a "mandolin" to slice? Not trying to be
> funny here!
>
> Juliette
>
> - Original Message -
> From: Debbra Piening via Co
How many blades are included with this one? I'm not seeing anything in the
description. Thanks.
Deb
-Original Message-
From: Food Dude via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, September 19, 2016 6:32 AM
To: cookinginthedark@acbradio.org
Cc: Food Dude
There doesn't seem to be a way to subscribe to the podcast, but the ACB Radio
streams are listed in the Humanware Favorites under Internet Radio. You can
listen that way Saturday nights and most of Sunday.
-Original Message-
From: William Henderson via Cookinginthedark
My guess is he intended that to read 1/2 cup powdered sugar.
-Original Message-
From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, September 05, 2016 2:56 AM
To: cookinginthedark@acbradio.org
Cc: Susan Lumpkin
Subject: Re: [CnD] hot chocolate
Thank you, Sugar, this looks wonderful. I've been intending to look for such a
recipe. All I need now is a new supply of nuts!
-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, September 05, 2016 11:15 AM
To: CND
Cc: Sugar
sugar
‘I have loved the stars too fondly to be fearful of the
night.
Sugar
-Original Message-
From: Debbra Piening via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, September 02, 2016 4:37 PM
To: cookinginthedark@acbradio.org; 'Cooking-friends'; 'Little bakery
These also might be fraction symbols not recognized by screen readers. I had
the same problem. Could someone help with interpreting?
-Original Message-
From: John McConnell via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, September 02, 2016 6:44 PM
To:
Am I missing something? What do you do with the rest of the chocolate?
-Original Message-
From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, September 02, 2016 4:10 PM
To: cookinginthedark@acbradio.org; Cooking-friends; Little bakery;
That sounds about right. A lot of this is trial and error or just mixing to
taste.
-Original Message-
From: Lois via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, August 30, 2016 11:03 AM
To: cookinginthedark@acbradio.org; 'Charles Rivard'
Cc: Lois
Subject: Re:
Too bad, hopefully it will come back soon. I suspect several of us will be
watching for it.
-Original Message-
From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, August 06, 2016 11:28 AM
To: cookinginthedark@acbradio.org
Cc: Steve Stewart
Steve, I've just check J and J Trading, looking all through the Kitchen
section, and the only pancake-related items I see are batter dispensers. There
are also electric items which seem to be grills and sandwich makers. What is
this item called? Could it be that it isn't available any more?
I just looked, Steve, and I can't find it, either. I wonder if it's something
that has been discontinued. If you can find it, please let us know.
-Original Message-
From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, July 25, 2016 3:33 AM
To:
Yes, that's what I do as well. I also listen to the bubbling.
-Original Message-
From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 24, 2016 7:05 PM
To: cookinginthedark@acbradio.org
Cc: Wendy
Subject: Re: [CnD] Question: how do you cook and flip
I wonder how this would be with coconut oil.
-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, July 25, 2016 10:13 AM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] Coconut Oil Chex Mix
Hi ellen
That was my boo boo,
Actually, I've always fouhnd it helpful to have people with usable vision on
the list, and I wouldn't stay if I saw that there were restrictions of that
sort. You have good ideas, Mike, don't give up on us.
Deb
-Original Message-
From: Mike and Jenna via Cookinginthedark
Absolutely; this website was designed for and by blind people for exactly the
reasons you describe. The amount of information they've been able to gather is
amazing.
-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July
Thanks, Nicole, for the reminder. I think Steve sends these out about once a
month, and looking at them again, I can see there's a reason for that. Really,
there are very few guidelines here, and they're simple enough to follow. Maybe
the heat is getting to us all these days. Let's just
Thank you, Sugar; I think I might try this soon. I'm forever running out of
vanilla!
-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, July 22, 2016 11:32 AM
To: CND
Cc: Sugar
Subject: [CnD] Homemade Vanilla Extract
Homemade
If you belong to Bookshare, you might try there. With all of their formats,
you should find something. I just downloaded a DAISY format. I wish I were
lucky enough to have a braille display. I'd like to look at it, too.
-Original Message-
From: Wayne Scott via Cookinginthedark
Thanks, Nicole, it's good to be reminded about the arsenic. It's a shame, too,
I love rice!
-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, July 21, 2016 2:52 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Pardon me, but this recipe doesn't match the subject line. That's the point I
was trying to make before with my reference to hints.
-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, July 21, 2016 11:28 AM
To:
Hopefully she's sending the one that's mentioned in the subject line--hint,
hint. . .
-Original Message-
From: Gary Patterson via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, July 20, 2016 8:07 PM
To: cookinginthedark@acbradio.org
Cc: Gary Patterson
Subject:
How about air frying? I've heard things come out well that way. Has anyone
tried? If so, what have been the results?
-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 19, 2016 12:25 PM
To:
No, that's true, it doesn't come up in the search. I suspect there's something
Dale or Humanware would need to do to add it. When I listen to the show via
the Stream, I use ACB Radio.
Deb
-Original Message-
From: Bill via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
My mother used to butter both sides of each slice of bread, and that's usually
what I do if using the skillet.
-Original Message-
From: Kimber Gardner via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, July 11, 2016 10:05 AM
To: cookinginthedark@acbradio.org
Cc:
Did I miss something? How much sour cream is needed? Thanks.
Deb
-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, May 27, 2016 10:58 AM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] Fresh Strawberry
Here's
I think she just forgot to change the subject line.
-Original Message-
From: Victoria via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, February 21, 2016 9:12 PM
To: cookinginthedark@acbradio.org
Cc: Victoria
Subject: Re: [CnD] CROCKPOT BOILED EGGS
But why do
Happy Birthday, Dale! Sorry I'm late!
Deb
-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, November 05, 2015 9:14 AM
To: cookinginthedark@acbradio.org; Steve Stewart
Subject: Re: [CnD] Ot; birthday greeting
Who is
Banana Nut Cake
1 1/2 cups sugar
1/2 cup shortening
2 eggs, beaten
3 ripe bananas, mashed
2 cups sifted flour
1 tsp soda
4 tbsp buttermilk
1 tsp vanilla
1/2 cup pecans
Preheat oven to 325 degrees. Grease two layer panhs or single loaf pan. Cream
sugar and shortening until fluffy, add eggs and
@acbradio.org; Debbra Piening
Subject: Re: [CnD] banana cake recipe
Could Truvia be a good substitute?
Becky
- Original Message -
From: Debbra Piening via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; 'Steve Stewart'
cookda...@suddenlink.net
Sent: Wednesday
The instructions for mine have been buried somewhere, but as soon as I find
them, I will send them on.
Deb
-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, July 22, 2015 2:45 PM
To: cookinginthedark@acbradio.org; 'Susan
Yes, my mistake; it's coarse crumbs you want. I think I said fine crumbs.
I've never used a pastry blender because I never think to look for one and have
always done fine with the knives. Hopefuly, someday I'll try that, too! Have
fun, Alex, with the right tools, it's actually easier than
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
. Let the tools do the work and use your
hands to see that that's what they're doing. You'll be amazed!
-Original Message-
From: Alex Hall [mailto:mehg...@icloud.com]
Sent: Saturday, August 01, 2015 10:11 PM
To: Debbra Piening
Cc: cookinginthedark@acbradio.org; janbrown
Subject: Re: [CnD
What a great idea! I can never get pizza wheels to work on pizza; I'll have to
try them on hot dog buns instead!
Deb
-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, June 25, 2015 6:34 PM
To: cooking in the dark list
You might also try inserting the dough into an empty paper towel roll to help
it keep its shape. After chilling in the roll, it might be easier to get
uniform slices. I'm going to have to get some rosemary and try this, too!
-Original Message-
From: ajackson212--- via
Just testing to see if we're still up and running. Hopefully the list is
just quiet.
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
To: cookinginthedark@acbradio.org; Debbra Piening
Subject: re: [CnD] Test
Oh, I think things have just been quiet lately. We seem to go
through cycles.
Brenda Mueller
- Original Message -
From: Debbra Piening via Cookinginthedark
cookinginthedark@acbradio.org
To: cookinginthedark
You came through just fine here.
Deb
-Original Message-
From: Charles Rivard [mailto:wee1s...@fidnet.com]
Sent: Wednesday, June 10, 2015 10:31 AM
To: cookinginthedark@acbradio.org; Debbra Piening
Subject: Email settings test - Re: [CnD] Test
We're still up and running. Speaking
morning, pretty strange there isn't more going on...
Peace
Luis
-Original Message-
From: Colleen Chandler via Cookinginthedark
Sent: Wednesday, June 10, 2015 9:54 AM
To: cookinginthedark@acbradio.org ; Debbra Piening
Subject: Re: [CnD] Test
I think it's just quiet
If you use Bookshare, you might look there for a book called Icebox Cakes.
According to this book, these are made by layering graham crackers, vanilla
wafers orNabisco cookies with pudding or jello and/or flavored whipped cream.
You can add layers of fruit, bananas, berries, etc., chill till
I bought one recently from QVC but haven't had a chance to try it yet. I'm
glad to see that people like it so well. Think I'll take a look at the website.
-Original Message-
From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, May 29, 2015 12:02
If I were going to buy a single-cup brewer, I'd probably get the Bunn. I've
had their full-sized brewers for years and they've always held up well. You
can use regular coffee with them also.
-Original Message-
From: Teresa Mullen via Cookinginthedark
If using chicken broth instead of water and bouillon, what amount would you use?
-Original Message-
From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, May 08, 2015 7:01 AM
To: cookinginthedark@acbradio.org; ellen telker
Subject: Re: [CnD] Cooking
Hot chocolate and brown rice, now there's an idea!
-Original Message-
From: Nicole Massey [mailto:ny...@gypsyheir.com]
Sent: Friday, May 08, 2015 10:03 AM
To: cookinginthedark@acbradio.org; 'Debbra Piening'
Subject: RE: [CnD] Cooking Brown Rice.
The same amount -- 2 cups for a cup
Knowing how much I love blueberries, if any of them drop, I'm apt to wash them
off and eat them. I'm also a great one for scattering coffee beans--crunch!
Deb
-Original Message-
From: ellen telker via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, May 02,
I think there is some confusion as to who is to unsubscribe. She has a message
about subscribing as well.
-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, April 21, 2015 3:46 PM
To: cookinginthedark@acbradio.org;
I usually just call the post office and request a redelivery for a day when I
know I will be home. That usually works!
-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, April 21, 2015 7:26 PM
To:
Butterscotch Brownies
1/3 cup Butter
1 cup dark brown sugar, packed
1 egg
1/4 tsp salt
3/4 cup flour
1 tsp baking powder
1/2 tsp vanilla
1/2 cup chopped nuts
Melt the butter; add remaining ingredients. Stir well; pour into greased
8-inch square pan. Bake at 350 degrees for 25
The butterscotch is in the combining of butter and brown sugar.
-Original Message-
From: Teresa Mullen [mailto:teresamulle...@gmail.com]
Sent: Tuesday, April 21, 2015 6:57 PM
To: cookinginthedark@acbradio.org; Debbra Piening
Subject: Re: [CnD] Butterscotch Brownies
Where does
I've heard it also helps to freeze the layers before frosting so you have a
firmer surface to work with. I've never done this, but it makes sense.
Another thing to try is frosting the sides first, working from the bottom up,
and then placing frosting on the top center and spreading to the rim
Banana Nut Cake
1 1/2 cups sugar
1/2 cup shortening
2 eggs, beaten
3 ripe bananas, mashed
2 cups flour
1 tsp soda
4 tbsp buttermilk
1 tsp vanilla
1/2 cup pecans
Preheat oven to 325 degrees. Grease 2 layer pans or loaf pan.
Cream shortening and sugar until fluffy. Add beaten eggs and mashed
Banana Frosting
Place 1/2 bux powdered sugar, 1 mashed banana, juice of one lemon 2 tbsp melted
butter in bowl and beat until blended. Blend in 1/2 cup chopped pecans.
Enough frosting for a 2-layer cake.
-Original Message-
From: Louise Ervin via Cookinginthedark
I don't cook pasta all that often, but when I do, I use a colander that is
large enough that it would probably be pretty hard to miss. If I didn't
have this, though, I'd probably use one of those pots, too. I'm all for
using whatever gadget works, and obviously, they're not only for blind
Welcome back, Jeri, the list has been a bit quiet lately, but hopefully it
will pick up soon.
Deb Piening
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jeri Milton via Cookinginthedark
Sent: Tuesday, January 20, 2015 6:57 AM
To:
I would definitely try to get the package directions. I've seen some which
say to preheat the oven to as much as 425 degrees. I suspect much has to do
with whether the fish is battered.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of
I automatically delete messages without subject lines. I wonder how many
important or valuable things I've missed.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard via Cookinginthedark
Sent: Saturday, December 06, 2014
Hello, all,
I have A small collection of cookie stamps which I'd like to start using
this year. Having never used them before, I'd be interested to know if
anyone has any experience and could pass along pointers (recipes,
techniques, etc.) for using cookie stamps. Thanks so much.
Deb
Sounds good! Could you post her recipe, minus the chocolate syrup?
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of rebecca manners via Cookinginthedark
Sent: Monday, November 10, 2014 7:59 AM
To: cookinginthedark@acbradio.org; Vicki
]
Sent: Monday, November 10, 2014 9:51 AM
To: cookinginthedark@acbradio.org; Debbra Piening
Subject: Beer Butt Chicken
We usually do this on the grill or smoker, but this one I did in the oven.
I used a 5 pound hen, seasonings and rubs, and a can of beer...I choose
Budweiser.
Lower your oven
Great thought, but given that I got it back in about 1976, I doubt it. I'll
just have to look elsewhere.
-Original Message-
From: Charles Rivard [mailto:wee1s...@fidnet.com]
Sent: Monday, November 10, 2014 12:57 PM
To: cookinginthedark@acbradio.org; Debbra Piening
Subject: beef and beer
My thoughts exactly. I've seen a number of recipes on the internet, not all
of which require browning and such before putting into the crock pot.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent:
Very well said, indeed!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lenore Koszalinski via Cookinginthedark
Sent: Saturday, November 08, 2014 1:34 PM
To: cookinginthedark@acbradio.org; 'Kimsan'
Subject: Re: [CnD] baking chicken
I
Oh, my, that would have been an interesting sauce. Hope you were able to
remake in time.
Yes, it's happened to us all!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Vicki via Cookinginthedark
Sent: Saturday, November 08, 2014 9:51
That's what I use; you just hold down the button until you have the grind
consistency you want. Works just fine for me, but then I like having
separate devices.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Debbie Deatherage via
I've also tried to search for it and haven't found it. I'm sure there are a
lot of things they don't have yet, and Cooking in the Dark appears to be one
of them. Maybe we need to let Humanware know somehow.
-Original Message-
From: Cookinginthedark
I lay mine on a paper towel but don't wrap it. When the potato begins to
feel soft I wrap in foil and just let it stand for a few minutes.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of RJ via Cookinginthedark
Sent: Tuesday, October
I'm really curious about those. Let us know how this works and whether you
like it.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of RJ via Cookinginthedark
Sent: Wednesday, September 17, 2014 8:20 PM
To: citd
Subject: [CnD] Induction
That's what happened for me also. Try again!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Robin Plitt via Cookinginthedark
Sent: Sunday, September 14, 2014 4:15 PM
To: cookinginthedark@acbradio.org; Colleen
Subject: Re: [CnD] Other
Why not contact Kraft and ask them? Maybe no one on this list knows for
sure.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard via Cookinginthedark
Sent: Tuesday, September 09, 2014 9:40 PM
To:
I have a slightly older model which still has a dial to turn and numbers
which are just raised enough that ai haven't bothered with labeling.
Probably some time in the next year, my fiance and I will be looking for a
stove for his kitchen. It will probably be a gas stove, but I'm dreading
the
This does work. I just tried it with the angel food and a carrot cake.
Very nice and light; just enough!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Colleen via Cookinginthedark
Sent: Wednesday, August 20, 2014 11:48 AM
To:
Chocolate Chip Cookies
1/2 cup butter or shortening
6 tbsp brown sugar
6 tbsp granulated sugar
1 egg
1 1/8 cups sifted flour
1/2 tsp salt
1/2 tsp soda
1/2 tsp vanilla
1/2 cup chopped nuts
1 cup chocolate chips
Preheat oven to 375 degrees. Cream butter or shortening with sugars, add egg
and
I'm definitely going to look for this.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Sandy via Cookinginthedark
Sent: Thursday, August 21, 2014 2:09 AM
To: cookinginthedark@acbradio.org; 'Debbie Deatherage'
Subject: Re: [CnD] Baker's
I'm intending to try it soon also, but I need to get some cake mixes. What
did you try?
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Colleen via Cookinginthedark
Sent: Wednesday, August 20, 2014 11:48 AM
To:
Absolutely! I've been meaning to look for Baker's Joy. That would be the
spray to use for these bars. I find I get a bit carried away with the
shortening and flour when preparing the pan for this recipe, but the bars
come up just fine!
-Original Message-
From: Cookinginthedark
Yes, indeed, if you grease and flour the pan, they won't stick. I don't
think I would trust a cooking spray in this instance. You really need the
flour!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Allison Fallin via
Pineapple bars for breakfast, yum! Thanks, everyone, as it turns out, I've
been juggling the schedule around a bit and I'm probably going to be able to
prep and bake on Saturday after all. As for the pan, I've never actually
measured the one I use for these, but it is somewhat larger than 9 by
What a great recipe! I'll definitely try this one some time this fall!
Creativity is a wonderful thing!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Regina Marie via Cookinginthedark
Sent: Wednesday, August 13, 2014 4:37 AM
To:
Banana Nut Bread
Sift together 1 cup sifted flour, 1 1/4 tsp baking powder, 1/2 tsp baking
soda, 3/4 tsp salt. Cream 1/2 cup sugar and 1/3 cup shortening, add 2 eggs,
and beat well. Stir in 1 cup mashed bananas (2) alternately with dry
ingredients and add 1/2 cup chopped nuts, if desired. Bake
Hello, all, I've posted this recipe before but thought I'd send it again,
this time with a question. I'm intending to make these for a party on
Saturday. I'm going to be pressed for time later in the week and was
thinking of preparing the batter earlier in the week to bake Saturday just
before
Correction: the can of pineapple should actually be 20 ounces.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Debbra Piening via Cookinginthedark
Sent: Monday, August 11, 2014 5:39 PM
To: cookinginthedark@acbradio.org
Subject: [CnD
I do also, usually about 1 tbsp per egg.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Helen Whitehead via Cookinginthedark
Sent: Monday, August 11, 2014 6:05 PM
To: cookinginthedark@acbradio.org; Jan
Subject: Re: [CnD] scrambling
had the time to bake in recent years, but now that I can, I think it's time
to pull out an old favorite! Thanks for the help.
-Original Message-
From: Allison Fallin [mailto:afal...@cox.net]
Sent: Monday, August 11, 2014 8:49 PM
To: cookinginthedark@acbradio.org; Debbra Piening
Subject
I've always use the crushed, but I suppose you could use something else and
just process as fine as you like. Try it and see!
From: Alex Hall [mailto:mehg...@icloud.com]
Sent: Monday, August 11, 2014 9:33 PM
To: cookinginthedark@acbradio.org; Allison Fallin
Cc: Debbra Piening
Subject: Re
Dutch processed cocoa is less acidic than natural cocoa and is darker and
smoother. According to the book I was just looking at, they are not
interchangeable. Using the wrong type can cause your cake not to rise
properly.
-Original Message-
From: Cookinginthedark
At any rate, let us know how the cake turns out!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Alex Hall via Cookinginthedark
Sent: Monday, July 28, 2014 8:24 PM
To: Robin Plitt
Cc: cookinginthedark@acbradio.org
Subject: Re: [CnD]
Wonderful, send it on! I never turn down a good cake recipe!
From: Alex Hall [mailto:mehg...@icloud.com]
Sent: Monday, July 28, 2014 8:33 PM
To: Debbra Piening
Cc: cookinginthedark@acbradio.org; Robin Plitt
Subject: Re: [CnD] Any hints for cutting tablespoons of butter off a stick?
It's
Yum!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Sunday, July 20, 2014 11:40 AM
To: cookinginthedark@acbradio.org; 'RJ'
Subject: Re: [CnD] Salsa
Yeah, great source of fiber, and if the
Gingerbread
Ingredients:
1/2 cup boiling water
1/2 cup shortening
1/2 cup brown sugar
1/2 cup light molasses
1 egg, well-beaten
1 1/2 cups sifted flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp ginger
3/4 tsp cinnamon
Method:
Preheat oven to 350 degrees. Pour boiling water
Good for you, Shirley! Have fun!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Shirley Baker via Cookinginthedark
Sent: Thursday, July 10, 2014 2:09 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] I Know How to Use the Mandoline
I cut myself with mine a few months ago also. I've gone back to using it,
but I'm a lot more cautious now, especially with keeping fingers tucked so
as not to come too close to the blade. I can't figure out how to use the
finger guard. I'm going to have to call Dale one of these days for some
Nice to have you back, Becky. That recipe looks really good!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf
Of rebecca manners via Cookinginthedark
Sent: Wednesday, July 09, 2014 11:17 AM
To: cookinginthedark@acbradio.org
Subject:
I would just call the number for Blind Mice Mega Mall.
-Original Message-
From: Shirley Baker [mailto:shirleyba...@comcast.net]
Sent: Wednesday, July 09, 2014 12:38 PM
To: cookinginthedark@acbradio.org; Debbra Piening
Subject: Re: [CnD] Question About Using the Mandoline
How do
use it for potato chips...
Hope this helps.
Dale
How do you get in touch with Dale to ask him to give you
instructions on how to use a product?
Sent from my iPhone
On Jul 9, 2014, at 10:52 AM, Debbra Piening via Cookinginthedark
cookinginthedark@acbradio.org wrote:
I cut myself
Another question: are they flexible? Can you feel anything through them?
Okay, sorry, that was two questions!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lenore Koszalinski via Cookinginthedark
Sent: Wednesday, July 09, 2014 5:07
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