[CnD] Canning funnel vs. regular funnel

Marilyn Pennington mar04dale at gmail.com
Mon Oct 16 14:08:29 EDT 2017


Hi Penny,

Thanks for sending the message and, of course, I'll try this recipe.

Here is one of my favorites that I will share.

Coca Cola Chocolate Cake
 
Serves: 15-18 
Source: thedomesticrebel.com 


Ingredients: 
For the Cake: 
1 cup (2 sticks) unsalted butter, cubed 
1/4 cup cocoa powder 
1 (12 oz) can Coke (do not use diet) 
2 cups granulated sugar 
2 cups all-purpose flour 
1 tsp baking soda 
1/2 tsp salt 
1/2 cup buttermilk 
2 eggs 
1 tsp vanilla extract 


For the Frosting: 
1 (12 oz) can Coke (do not use diet) 
1/2 cup butter, cubed 
1/4 cup cocoa powder 
4 cups powdered sugar 


Instructions: 
Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray; set aside. 


In a medium saucepan, add in the butter, cocoa powder, and can of Coke and bring to a boil over medium heat, whisking occasionally until smooth. While Coke mixture melts, whisk together the granulated sugar, flour, baking soda and salt in a large bowl until combined. Pour the melted Coke mixture into the flour mixture and combine well. 


Add in the buttermilk and gently whisk in to combine. Crack in the eggs and stir in the vanilla, whisking until cohesive and smooth. Pour into the prepared pan and bake for approx. 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. 


During the last 15 minutes of the cake baking, make your frosting. In a small saucepan, boil the second can of Coke 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 pecans, do so now. Pour the frosting over the still-hot cake and let set at room temperature for about an hour before cutting into squares. 




-----Original Message-----
From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Monday, October 16, 2017 10:33 AM
To: cookinginthedark at acbradio.org
Cc: Penny Reeder
Subject: Re: [CnD] Canning funnel vs. regular funnel

Hi Marilyn, I'm so glad you are still enjoying the stuffed cabbage and other recipes. Thanks so much for your kind message.

So I don't get into list trouble for posting only a thank-you message, I'll include a recipe I made a couple of weeks ago. It's a crock pot/slow-cooker recipe for chicken mole, and we really enjoyed it!

Thanks again, and happy cooking!
Penny

Crock Pot Chicken Mole
>From Martha:
4 pounds boneless, skinless chicken thighs (about 12)  Coarse salt
 1 can (28 ounces) whole tomatoes
 1 medium yellow onion, roughly chopped
2 dried ancho chiles, stemmed
1 large chipotle chile in adobo sauce
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 ounces bittersweet chocolate, finely chopped (1/2 cup) -- NOTE: I used Mexican chocolate rather than American-style bittersweet, it's made by Goya and is available in most grocery stores that have an international aisle, or via Amazon.com of course!
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Fresh cilantro leaves, for serving

Directions
1. Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. NOTE: I browned the chicken thighs in hot olive oil first. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.
2. Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours  (or 8 hours on low). Serve chicken and sauce topped with cilantro.

We served with rice. This recipe makes a lot of sauce. There was only a little bit of chicken but still lots of sauce leftover after the first night. I refrigerated the sauce, cooked some more chicken, and there was plenty of sauce for a second night's dinner. You could always freeze half the sauce and use again at a later date.

Enjoy!


On 10/16/17, Marilyn Pennington via Cookinginthedark <cookinginthedark at acbradio.org> wrote:
> Hi Penny,
>
> I will look for one of those.  I think I would like it.
>
> When I was in CND before, I always liked, 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 at acbradio.org]
> Sent: Monday, October 16, 2017 9:49 AM
> To: cookinginthedark at acbradio.org
> Cc: Penny Reeder
> Subject: Re: [CnD] Canning funnel vs. regular funnel
>
> Both funnels have a wide opening at the top -- wider than the opening 
> at the bottom through which the contents flow. A regular funnel has a 
> very small-in-circumference opening at the bottom, maybe less than an 
> inch, whereas a canning funnel has an opening at the bottom wide 
> enough to fit into the top of a mason jar.
>
> HTH,
> Penny
>
> On 10/16/17, Sandy via Cookinginthedark 
> <cookinginthedark at acbradio.org>
> wrote:
>> How does a canning funnel differ from a regular funnel?
>>
>>
>> Fear is just excitement in need of an attitude adjustment!
>> -----Original Message-----
>> From: Deborah Barnes via Cookinginthedark 
>> [mailto:cookinginthedark at acbradio.org]
>> Sent: Sunday, October 15, 2017 6:30 PM
>> To: cookinginthedark at acbradio.org
>> Cc: Deborah Barnes
>> Subject: Re: [CnD] preparing corn muffins.
>>
>> Thank you, Penny.
>>
>> I've used the 1/3 cup and the ice cream scoop, but I do dribble!!!  
>> So I'll get that funnel!
>>
>> Deb B.
>>
>> -----Original Message-----
>> From: Jan via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
>> Sent: Sunday, October 15, 2017 6:14 PM
>> To: cookinginthedark at acbradio.org
>> Cc: Jan
>> Subject: Re: [CnD] preparing 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 at acbradio.org]
>> Sent: Sunday, October 15, 2017 11:04 AM
>> To: cookinginthedark at acbradio.org
>> Cc: Penny Reeder
>> Subject: Re: [CnD] preparing corn muffins.
>>
>> 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 kind of shield (the top of the funnel) and 
>> that prevents you from spilling the contents you are pouring or 
>> ladeling inside the jar on the outside of the jar. A canning funnel 
>> is particularly useful for filling muffin tins with muffin or cupcake 
>> batter because it prevents you from spilling batter on the outside of 
>> the well. Just move it from well to well as you fill each one.
>>
>> Hope this makes sense, and hope it helps.
>>
>> You can buy a canning funnel at a hardware store or a grocery store 
>> which sells canning supplies.
>>
>> Here's a link to a canning funnel at Amazon.com:
>> https://www.amazon.com/gp/aw/d/B000FKHLOS
>>
>> Penny
>>
>> On 10/15/17, Jeffry Miller via Cookinginthedark 
>> <cookinginthedark at acbradio.org> wrote:
>>> oh ok don't have an icecream scoop, but i use aunt jemima self 
>>> rising corn meal that has everything in it so i add the meal butter 
>>> milk and the egg.  and go by the directions on the bag.
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