[CnD] Canning funnel vs. regular funnel

Penny Reeder penny.reeder at gmail.com
Mon Oct 16 14:25:43 EDT 2017


Wow! That sounds quite amazing! Thanks!
Penny

On 10/16/17, Janet Brown via Cookinginthedark
<cookinginthedark at acbradio.org> wrote:
> Let me give a recipe for applesauce muffins a shot.
>
> Try using your favorite canned or jared applesauce.
> 1. one cup apple sauce
>  2 eggs
>
> 1 cup brown sugar
> 2 cups white flour or 1.5 cups white flour and one half cup whole wheat
> flour
> 1.5 tsp baking powder,
> 1 tsp cinimon,
> 1 tsp ginger
> 1 half tsp nutmeg
> or 2 tsp pie spice
>
> 1 stick butter melted
>
> combine flour and baking powder and the half tsp of salt I forgot
>
> in another bowl combine eggs, apple sauce sugar and butter plus the half cup
> of milk I forgot.
> Blend wets and dries and as ever, don't overmix.
> Put the spices with the wets.
> Take the 12 cup muffin pan and place batter in cups.
> You have preheated your oven, so place muffin tin on a baking sheet with
> edges and place in the preheated 350 degree oven for 17 minutes or so.
> Remove, check for doneness the usual way. If the tops spring back a bit you
> are probably good.
>
> Have a  yummy time. Put raisins or nuts or anything you like in these
> muffins and make your own changes.
>
> Sent from my iPhone
>
>> On Oct 16, 2017, at 11:09 AM, Marilyn Pennington via Cookinginthedark
>> <cookinginthedark at acbradio.org> wrote:
>>
>> 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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