Hi Bill, I used to make sour dough bread all of the time. I'll paste
the recipes and directions I used below. It was delicious and fun -
but I guess I just got too busy in recent years.
Good luck!
Penny
SOURDOUGH BREADS
For a while, when Katrina and Alex were little, I made sourdough
bread
I brown the sausage first. I put the kraut in the bottom of the crock,
add the sausage on top - sometimes I also brown some onion slices and
add that as well - and once in a while (in fall or winter) I sauté
apple slices in butter and add them as well. 4-6 hours on low works
just fine because the s
Hi Alex, Wow, what a drag your diet is!
Here's my favorite of all time pasta sauce. If it's too chunky, you
could just puree it with an immersion blender, and all of the butter
mellows any acidity the tomatoes may have started with!
Quintessential Tomato Sauce
Use fresh tomatoes, but you can make
Charles, The boxed stuff may, indeed, be cheaper initially -- but far
more expensive in terms of health costs down the road.
Here's how my Mom used to make -- and I still make our mac and cheese
in the oven: Cook 3/4 to 1 pound of elbow macaroni. Layer the cooked
pasta in a casserole dish with alt
I love my Cuisenart food processor. All food processors have a locking
mechanism that prevents users from having their hands near the blades
when the processor is on.
Penny
On 9/14/14, Christina Brino via Cookinginthedark
wrote:
> I have a question. I want to buy a food processor but my concern
Tactile "Use-By Date" Label "enabling visually impaired consumers" invented
Is this the end for use-by dates? Young inventor develops 'Bump Mark'
label which can tell you whether your food is off with the swipe of a
finger
http://www.dailymail.co.uk/news/article-2759902/Is-end-use-dates-Young-in
Dale, hope all is okay with you. Take care.
Penny
On 10/27/14, Dale via Cookinginthedark wrote:
> We have had some personal issues to take care of that have taken
> precedence over anything else.
> We hope to be back the first week of November.
> Dale
> At 08:34 PM 10/26/2014, you wrote:
>>Maybe
Hi Bill, It's sugar that comes as bigger grains. You can often find it
labeled as "Demerara" sugar (I may have spelled that wrong). I know
that Whole Foods and Trader Joe's both carry it. If you don't have it,
you dan just sprinkle the cookies with regular granulated sugar.
HTH,
Penny
On 11/16/14,
Hi Sherri,
Here's my Grandmother's recipe for Sweet Potato Pie. This recipe makes
a lot of filling -- easily enough for 2 9-inch pies or a 10-inch pie
plus a couple of custard cups filled with the delicious filling (and
served for a snack or breakfast!) Of, you can use 2 cups of milk
instead of 3,
Hi Kathy. This is how I peel apples and pears. I don't know if it
saves me any time, but it always seems to go faster than peeling the
whole apple all at once. I cut the fruit into quarters, then I peel
and cut the little sliver of core out of each quarter one at a time.
HTH, and Merry Christmas!
P
Hi, The key to cooking pasta is to use lots of water and lots of salt!
Cook it until it's just cooked -- you don't want mushy pasta! The
Italians call it "al dente!" Fill your pasta pot about two thirds full
with cold water. When it comes to a full, rolling boil, add at least a
Tablespoon (I use mo
Hi Alex and others, My pasta pot is one of the best investments I ever
made. It's great for pasta - also for shrimp boils (with shrimp,
potatoes & corn all cooked together in the same pot, and for
innumerable other large cooking tasks, and it's so much safer to lift
the colander out of the pot, let
Hi to all,
I'm pasting my baba ganush file below. The top of the file is the
e-mail message I have saved ever since Henry, who was an absolutely
wonderful man and a frequent contributor of deliciousness to this
list, sent it many years ago. I have added to the file since then, and
I love making bab
Just to add to Kathy's instructiohns, if you cook too much pasta and
have it left-over the next day or the day after, just hjeat some olive
oil in a 10-12--inch skillet, add a couple cloves of garlic, minced,
and the pasta. Cook until heated through, serve with lots of grated
parmesan and other sau
Hi, This is the recipe I have for Italian Wedding Soup. I hope you
enjoy it. It's delicious!
Penny
Italian Wedding Soup
A delicious traditional soup that contains meat, green vegetables, and pasta.
Prep Time: 1 hourCook Time: 45 minutesServings: 6Serving Size: 1 cup
Ingredients
- MEATBALLS:
-1/
Hi Nancy, Potato Kugel is delicious! It's a giant potato pancake that
you bake in the oven! Then, yuou cut it into wedges and serve with
sour cream! Yummm - I'm starving!
Here's how I make it. The recipe is from "The Vegetarian Epicure," and
I've been making it for many years.
POTATO KUGE
It's Mardi Gras -- so time for some gumbo! I've been making seafood
gumbo for quite a few years now. It's always good. But tonight's gumbo
-- Wow! The difference is the roux. I've always made a microwave roux.
Don't get me wrong, the microwave roux is good. But today's -- made
according to Alton Br
Here are two more:
Traditional Teriyaki Sauce
Makes about 1 1/2 cups, easily doubled
7 tablespoons sake
7 tablespoons mirin cooking wine
7 tablespoons dark soy sauce
1 tablespoon sugar
Combine all ingredients in a small saucepan, set over medium heat,
bring to a boil and simmer until the sugar is
Hi Alex, Maybe you need to increase the temperature - and, if possible
preheat the pizza stone and then just plop the pizza pan on top of the
preheated stone. Preheat to the highest temperature your oven will
readh - 500 or even 550 if it will go that high - and then start
checking the pizza at abo
The current advice from the CDC and all the cooking magazines is not
to rinse the checken. Rinsing under running water, they say, spreads
the bacteria around and doesn't help eliminate it. The current
recommendation is simply to rely on the heat of cooking to
eliminate/kill the bacteria.
On 4/12/1
Older bread recipes call for scalding the milk. Apparently, it isn't
really necessary to do this in order for your bread to come out just
fine. You would want the milk to be lukewarm, and you can accomplish
this by heating it until it feels warm to the touch either in a pan on
top of the stove or i
Ellen, I agree with you completely! Cranberries are just as bad as
blueberries, by the way! The absolute worst thing to clean up though
is pyrex! When a pyrex dish is dropped, it explodes, and there are
dangerous shards of glass virtually everywhere!
Penny
On 5/2/15, Mary Ann via Cookinginthedark
Hi Ellen, Here it is from all the way back in 2003! Wow!
I have made brown rice this way, and it turns out well (for brown
rice...)! I still prefer white, but this works. I have made it with
only water, with the bouillion concentrate from Trader Joe's, and with
boxed chicken broth. Enjoy!
Penny
Sou
It is not as soft as white rice but certainly softer than most brown!
Penny
On 5/8/15, gail johnson via Cookinginthedark
wrote:
> What is the consistancy of the rice when it is done?
> Is it really soft?
> 2/3 cup of water isn't very much.
> It sounds yummy.
>
Hi Everyone,
Kathy asked me to post this recipe on the list. It's not quite the
same as the recipe I remember making in my 7th-grade home ec class
(which was something I had brought up on FaceBook -- long story...),
but these are delicious, and it's the result that counts!
To make biscuits, combin
Hi, A clove of garlic is one of those little seed-like pods. The whole
clump of cloves is called a garlic bulb!
Here's a similar recipe that I make for leg of lamb with potatoes in
the crock pot. It's delicious. (I don't bother with the gravy though.)
Garlic Roasted Leg Of Lamb
Use Giardelli, or some other more premium brand. WholeFoods and Trader
Joe's both have good-quality cocoa powder. HTH.
Penny
On 6/1/15, Michael Baldwin via Cookinginthedark
wrote:
> Looking for recommendations on baking cocoa. I usually use the Hershey's
> stuff, but most of my recipes made with
For a long time, I have used the recipe for cooking rice in the
microwave that I got from this list many years ago! Combine 2 cups
regular, long-grain rice with 3-1/2 cups water, a half tsp. of salt,
and a Tablespoon of butter in microwave-safe container (I use a large
pyrex measuring cup). Microwa
Hi, This is how I make apple pie.
Peel, core, and dice 6-8 apples (enough to fill your pie dish).
Line 9-inch pie dish with bottom crust. Pour in apples. Squeeze the
juice of 1/2 lemon over the apples.
Combine these ingredients in small bowl: 1/2 cup brown sugar, 1/4 cup
white sugar, 2 tsp. grou
Oh, roast them, they're delicious. Combine -- unpeeled -- with salt
and pepper to taste, maybe some fresh rosemary as well, and a couple
Tablespoons of olive oil. Place on a sheet pan or baking tray. Preheat
oven to 425-450, roast for 15 minutes, test for doneness with a fork,
stir and roast for 5-
Hi Desi, I love homemade mayonnaise, and my favorite way to make it is
with my immersion blender. It really does take only a couple of
minutes, and it's delicious! Although these instructions suggest that
it keeps for a max. of only 2 days in the fridge, I have kept it for
as long as a week -- with
Hi John, I make crepes. I have an electronic gadget called a crepe
maker. You plug it in, it is round with a long handle. Once it's hot,
you dip the crep maker into the batter, the batter coats it, you flip
it over, and in about a minute the crepe is ready to come off the
device. You lift it off w
Here's a crepe maker at Amazon.com. It works a little differently, but
I'll bet it would work for you guys. Where there's a will, there's a
way!
http://www.amazon.com/CucinaPro-1448-Griddle-Crepe-Maker/dp/B001EZCJL8/ref=sx_rw_mw_p_z_bs_1?pf_rd_p=2148437302&pf_rd_m=ATVPDKIKX0DER&pf_rd_t=9701&pf_rd_
Oh, please tell her how sorry we are, how sad it makes any of us who
have guide dogs when we hear about any one of us losing a much-loved
guide. This is the really hard part of having a guide dog.
Sincerely,
Penny
On 11/2/15, Vicki via Cookinginthedark wrote:
> Sure is like loosing a family memb
I love, love, love my flat-top stove. No longer does something cook
over and drip into the burner, creating a smokey, smelly mess,
invariably immediately before guests arrive for dinner! It's easy to
clean, easy to use! I just hold my hand about 10 inches above where I
think the burner is located a
In our house, coffee is brewed from freshly ground French-Roast beans,
and we use a French-Press Coffee Pot, as well as an electric kettle. I
fill the pot with water up to the level where it needs to be, then
pour that amount of water into the kettle and turn it on. I grind the
coffee in a Burr Gri
Hi, I make applesauce all fall and winter long. I take a
heavy-bottomed dutch oven -- I think mine is 5-quart. I fill it with
apples, washed and quartered. I add the juice of a lemon, a cinnamon
stick, and a cup of water -- or apple cider if I have that. I bring it
to a boil, then turn it down to w
Hi Anna, Here are a bunch of recipes for polenta. I've made them all,
and they all work beautifully -- and my family loves polenta! I hope
your friend enjoys these.
Penny
Creamy Polenta from Marcella Hazan
yield
Makes 4 servings
active time
10 min
total time
45 min
Cooking the polenta covered a
On 11/21/15, Victoria E Gilkerson via Cookinginthedark
wrote:
>
>
> Just want to make sure this goes through. After that I have some
> questions.
>
>
>
>
>
>
>
>
> Victoria E Gilkerson
>
>
>
>
>
>
>
> ___
> Cookinginthedark mailing list
> Cookingintheda
Hi Mary, I cook turkey breasts in my crock pot all year round. That
way we have great sandwhich filling available for the week. I have
done it several ways, and there are recipes all over the internet as
well.
Sometimes I make a "rack" of sliced onion and celery stalks that
become the bottom layer
The best yeast is SAF yeast -- available from Amazon.com. Keep it in
the freezer.
Penny
On 12/12/15, Debbie Deatherage via Cookinginthedark
wrote:
>
> My husband uses yeast. He buys it in the package. It usually comes three
> to a package.
>
>
> Sent from my iPad
>
>> On Dec 12, 2015, at 6:49 P
Hi Wendy, Put the milk in the biggest pot you have, and when you hear
the milk come to the boil, turn off the heat, remove the pot from the
burner, and the milk will be scalded. Alternatively, use evaporated
milk,, which has already been scalded, and that won't boil over all
over your stove. Good l
I have been using a flat-top stove for many years. In fact, I'm using
my second flat-top stove. I love it! You can pretty much feel where
the burner is by raising your hand above the burner and with practice,
and it's infinitely easier to clean and maintain!
Penny
On 2/20/16, anita.brown1998--- v
Hi, You could clump it all up and then stick the thermometer into the
middle of the clump, but I would just use a fork. When you press down
on the ground meat with the back of your fork, it is done when it
feels firm. If it doesn't feel firm, keep on cooking. You can also
tell when it smells like i
You can make pancakes on top of the stove in a skillet or flat
griddle, in an electric skillet (easier because you can bump your
spatula up against the sides of the skillet for easier maneuvering
when flipping the pancakes, or on an electric griddle. I prefer the
griddle.
You can't see when the to
Gary, The book written by Anna Dresner and available from National
Braille Press is an excellent resource for beginners and then, later
on, for IOS addicts as well! I recommend it highly!
I have been using an IPhone for several years. I am one of those addicts!
Good luck with all of those house r
This is how I fill muffin tins. What you need is a funnel. The funnel that
works for filling muffin tins is called a canning funnel -- also sometimes a
"jar filler." It has a wide top and a wide opening at the bottom, wide enough
to fit inside a half-pint-size canning jar. Stick the funnel insid
from my iPhone
>
>> On Apr 25, 2016, at 5:02 PM, Penny Reeder via Cookinginthedark
>> wrote:
>>
>> This is how I fill muffin tins. What you need is a funnel. The funnel that
>> works for filling muffin tins is called a canning funnel -- also sometimes
>> a &quo
Hi, I have been cooking bacon in the oven -- especially when I need to
prepare a lot of bacon for a large group -- for a long time. It
doesn't seem to make an unusual mess in the oven, BUT BE VERY CAREFUL
WHEN YOU TAKE IT OUT! Use thick, protective oven mits, and do it
slowly.
A few months ago, I
It sounds like you may have developed a sensitivity to gluten. I think
that's more likely than that the flour is bad or dangerous. Try a
small bag of gluten-free baking mix. I know that King Arthur makes one
that's supposed to yield good results -- you can buy it at
kingarthur.com or amazon.com --
Trader Joe's frozen tamales are delicious!
Penny
On 8/27/16, Sandy via Cookinginthedark wrote:
> As for purchasing them, I have found the best ones are by Schwans, the home
> delivery company. beef tamales. Honestly, I do not even like them when
> purchased out here, in OK, not from Wendy's, any
yet.
>
>
> Fear is just excitement in need of an attitude adjustment!
> -----Original Message-
> From: Penny Reeder via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, August 27, 2016 9:01 AM
> To: cookinginthedark@acbradio.org
> Cc: Penny
Red cabbage comes from a cabbage plant that produces heads of red
cabbage -- it's the colored when it is picked. It is often prepared
with vinegar, sugar and spices, and you can buy it "pickled" in a jar
at most grocery stores. It's also easy to prepare at home, and the
produce section in your groc
This is my family's favorite recipe using kale. You live in New
England, so you may even have little difficulty finding the Portuguese
sausage. Our friends who commute fairly regularly to visit family in
MA bring it to us, and we're eternally grateful! Anyway, I don't much
like kale cooked as a veg
> Can I use turkey or chicken sausage instead? We don't eat pork or beef in
> my house. My brother eats some beef occasionally, but not really.
>
> Thanks for the recipe.
>
> Naima
>
> -----Original Message-
> From: Penny Reeder via Cookinginthedark
> [mailto:
Wow, Helen, both of these recipes sound delicious! I don't think I've
seen you on the list for a while, and I'm so glad to see you back here
again!
I'll share my stuffed mushroom recipe, which I've been making for
several decades. It, too is easy and delicious!
When my youngest child was in kinde
Have i Bill,
I think you should use 3 packed cups. Good luck? Fudge sounds like the perfect
treat for a chilly fall evening.
On Oct 22, 2016 2:22 PM, Bill Deatherage via Cookinginthedark
wrote:
>
> Hello, I am making a fudge recipe that calls for one box of confectioners
> sugar. Rather 1 poun
Ellen, this is so sad -- and so shocking. Sixty-four is way too early
to pass away from this earth! Alice was, indeed, a lovely person. I
know that many, many people will be missing her terribly.
Penny
On 12/2/16, Becky via Cookinginthedark wrote:
> Thanks for forwarding this.
>
> -Original M
Hi Will, You can certainly purchase a bread machine, but you don't
need one! I'm going to share an easy recipe for crusty French-style
bread. The dough makes enough for at least 3 loaves, and you don't
have to use it all at once. You can store it, covered in the
refrigerator, for up to 2 weeks, and
Helen, this is such a wonderful bread recipe! It's absolutely
delicious, really the best bread I ever made! The only drawback is
that you have to know you are going to want the bread to be ready in
about 18 hours! The artisanal bread recipe I shared makes bread that's
nearly as good, and the benefi
t via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
>
>> penny, this does not have any flour. don't you need it?
>> Steve Stewatrt
>>
>> -Original Message- From: Penny Reeder via Cookinginthedark
>> Sent: Saturday, January 07, 2017 6
Use a shallow pan, such as a broiler pan or a 13"x9" baking pan. Place
a cake rack inside the pan. Place bacon on top, don't overlap the
strips. Bake, uncovered at 400-425-degrees F. for 12-15 minutes.
Be careful removing the pan from the oven, the bacon fat will be *very hot!
Penny
On 2/15/17, G
A ripe avocado is slightly soft -- i.e., when you press gently on it,
you can feel its give -- in kind of the same way you gently press on a
peach to k nnow if it's ripe. You cut around the middle of an avocado
to cut it in half. There's a big seed in the middle. If you want, you
can plant the seed
I got an Instant Pot for Christmas. I had never cooked with a pressure
cooker before and have to admit that I was nervous about it. I love
the Instant Pot! What I like best is the blue tooth connectivity. I
can control the pot, and even better, know exactly what it's doing
from anywhere in my house
The recipe I'm pasting below is more complicated than making "oven
fries," but the results are spectacular!
Penny
Patricia Wells' Fake Frites
Author Notes:
A trick for the best french fries you can make at home -- in the
oven, using less
oil than you'd put on a salad. Game on. Recipe from
At Home
Better than steel wool, which becomes disgusting after only a few
uses, is the chain mail pot scrubber recommended for cast iron -- and
it works on everything else too and without scratching the surface of
porcelain or other cooking implements!
Here's a link:
https://www.amazon.com/Knapp-Made-CM-S
Hi, This is a silly list (None of these measurements work for me...!)
but it's kind of a fun way to think about doneness:
The doneness test
When is the steak done? Use the touch method.
It may take some practice, but the "touch system" should be your No. 1
guide to judging doneness.
. Rare: Let
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
ng 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.
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, 20
ke 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
>> p
On the International Foods aisle. The chipotle chili comes canned in a
sauce called adobo sauce. You can buy several sizes of these cans.
Reliable products from Mexico are made by Goya, and these products are
available in most large, full-service grocery stores. All of these
items would also be ava
Hi, Here's an article with various time-tables that will help.
If you cook the turkey unstuffed, be sure to use lots of salt and
pepper inside the cavity and on the outside as well. Rub the outside
with something delicious -- like butter! -- or use oil
Stuff the inside with an onion, maybe a coup
Hi Teresa,
I can't remember whether or not I shared the recipe I recently made
and loved, for chicken mole, but I'll share it below. It's a crock pot
recipe. Here goes:
Crock Pot Chicken Mole
>From Martha:
4 pounds boneless, skinless chicken thighs (about 12)
Coarse salt
1 can (28 ounces) whole t
The easiest stroganoff is to use leftover pot roast! Sautee a sliced
onion and at least 8 ounces of quartered or sliced fresh mushrooms in
butter, add at least 2, or even more cups of diced leftover pot roast
and heat through. Cover with leftover beef gravy and heat until quite
hot. Remove from hea
Welcome, Marilyn. I have been enjoying your postings and -- like Dale
-- am grateful for your work on all of our behalf. Dale, please thank
Steve for all of us for all of his years of faithful service to this
list, and wish him well.
Thanks.
Penny
On 11/3/17, Helen Whitehead via Cookinginthedark
The smallest can of evaporated milk equals 2/3 of a cup.
HTH,
Penny
On 11/15/17, Lisa Soulor via Cookinginthedark
wrote:
> Thank you, Susan.
>
> On 11/15/17, Marilyn Pennington via Cookinginthedark
> wrote:
>> I was thinking, as well, that it is 5 ounces, but I wasn't sure. Thanks
>> for
>> let
Yes, KtichenAid is definitely worth the higher price. I have had mine
for decades. It has been repaired twice (at a very reasonable price),
and I use it at least twice a week. When my children were young, I
made all of our bread each week -- for many years -- and the
KitchenAid mixer with its wonde
I would substitute Frangelico. It wouldn't be the same, but it would
be delicious!
Penny
On 12/15/17, Lisa via Cookinginthedark wrote:
> Hi, Andrew. I would, but I would like to try finding something that tastes
> similar to the praline dessert the liqueur is based on.Sent from Yahoo Mail
> for
Hi Lisa, I think the essence would work, but taste as you go. Start
with a really small amount! Happy cooking!
Penny
On 12/15/17, Nicole Massey via Cookinginthedark
wrote:
> Hazelnuts. It's also very sweet.
>
> -Original Message-
> From: gail johnson via Cookinginthedark
> [mailto:cooking
This is our favorite recipe!
Crock Pot Corned Beef Cooked in Beer
Prep Time: 25 minutes
Cook Time: 10 hours
Ingredients:
6 carrots, cut into chunks
2 onions, chopped
2-3 lb. corned beef brisket with seasoning packet
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
-Original Message-
> From: Penny Reeder via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, December 21, 2017 1:54 PM
> To: cookinginthedark@acbradio.org
> Cc: Penny Reeder
> Subject: Re: [CnD] Corned Beef And Cabbage
>
> This is our favorite r
> Jeanne
>
> -Original Message-
> From: Penny Reeder via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, December 22, 2017 7:44 AM
> To: cookinginthedark@acbradio.org
> Cc: Penny Reeder
> Subject: Re: [CnD] Corned Beef And Cabbage
>
> I
Hi Sharon, Ginger tea is wonderful and comforting. It's especially
good if you are feeling congested or if your tummy isn't feeling just
right!
An easy way to peel the ginger -- some people say the outer skin is a
little bitter -- is to just use a spoon and scrape it all over.
If you have more th
Hi Sharon, Here are two recipes I have saved. Hope one of them works
for you. Happy Thanksgiving in January!
Penny
Easy Slow Cooked Turkey Breast
1 turkey breast, about 5 pounds
1/2 cup (4 ounces) melted butter
salt and pepper
2 tablespoons cornstarch blended with 2 tablespoons water
Wash turkey
Tried and True!
On 1/30/18, Pamela Fairchild via Cookinginthedark
wrote:
> I appreciate the T&T designation, but please include it at the end of the
> recipe title, not the beginning. The reason for this is because when saving
> a recipe, punctuation or signs such as the & sign tend to truncate t
I have a glass-topped stove. It's made by Sears and is several years
old. The burners are all controlled by knobs, and the oven settings
are controlled with flat, non-raised controls which I have labeled
with braille letters and dots. There's a flat numbers pad for setting
the temperature, and thos
Hi Reinhart, Here you go:
YELLOW LAYER CAKE
Better than a box - almost as easy!
1. Sift together the following dry ingredients, and set aside:
2 cups cake flour;
1 1/2 tsp. baking powder;
1/2 tsp. salt;
2. Cream together 1/2 cup (1 stick) sweet butter an
No, this pancake doesn't need any levening agent. It's also called a
Dutch Baby, and my aunts used to call it a "Jane Eyre Pancake." It's
delicious, it puffs way up without any baking powder or soda. The
eggs, and the oven heat make it rise. The batter is very similar to
popover batter.
It's delic
g and has cooled off a bit. Otherwise I might make a frozen
> fruit salad just for the coolness.
>
> Pamela Fairchild
>
>
> -Original Message-
> From: Penny Reeder via Cookinginthedark
> Sent: Monday, June 18, 2018 7:00 PM
> To: cookinginthedark@acbradio.org
> C
Hi Ellen, These are the best holiday cookies I have made over the past
few years. You could make a big pan-full and take care of lots of
people to whom you want to give gifts, or bring to a holiday party.
They would not mail well because of the icing, and they wouldn't keep
all that well unless you
I have been making these cookies (from Marion Burrows’ Elegant but Easy) for
decades. They have been quick. Desserts, birthday party school treats from
kindergarten through middle school for each of our 6 children
, bake sale contributions, and care package inclusions! Use unsalted butter,
never
A 10-inch tube pan will hold exactly the same amount of batter as a
10-inch bundt pan, and the cake will be a lot easier to get out of the
pan!
Penny
On 2/2/19, Deborah Barnes via Cookinginthedark
wrote:
> Thanks. I'm going to try this tomorrow.
>
> Deb B.
>
> -Original Message-
> From:
Here's one we enjoy:
Enchiladas Verdes
Ingredients
For the chicken (or use 1 1/4 pounds leftover or store-bought roast chicken):
* 2 pounds bone-in chicken thighs or breasts, or a mixture
* 1 small white onion, cut in half
* 4 cloves of garlic
* 1 tablespoon kosher salt
For
I have barbecued successfuly while using a gas grill, but i must admit it’s not
my favorite way to cook. The burgers, steaks, hot dogs, and chicken thighs and
the salmon and baby potatoes have all come out well, but it still makes me
nervous and worried that especially things like chicken might
It’s easy to fry an egg in a skillet on the stovetop. I prefer cast iron. Heat
the skillet on medium high until hot. A pat of butter should sizzle when you
drop it in. Break an egg into a small cup and tip it in. Try to remember its
relative position in the pan. Turn down the burner to medium lo
Hi, Here's one of the easiest InstantPot recipes I've made:
Instant Pot Chicken Verde
Ingredients:
2 lbs. chicken thighs or chicken breasts
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
16 ounces salsa verde
Salt and black pepper, to taste
Directions:
Place the chicken in the Insta
Me too!
Those other directions were so complicated! Also, the best place to eat a mango
is over the sink!
Sent from my iPhone
> On Aug 20, 2019, at 4:09 PM, Sugar Lopez via Cookinginthedark
> wrote:
>
> Hi
> The way I peel my mangos is to place the mango with the smaller end or side
> up
> T
I have not purchased it, but it is available from Amazon.com for $50. I am
Considering buying it but haven’t quite decided primarily because it sounds
like the number of servings one can prepare is quite small. If i were to buy
the crisp lid, i would buy the one for the Instant Pot because that’s
Hi, I have been making this recipe for Banana Bread for decades. It
has been -- and continues to be -- very popular, and sometimes I give
the loaves as gifts, or just store extra in the freezer for week end
breakfast guests. Sometimes I add chocolate chips, sometimes walnuts,
sometimes blueberries
1 - 100 of 124 matches
Mail list logo