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**** BAKING AND COOKING CLUB**** Share cooking tips and recipes here. If its from a cookbook say where you got it, please.

Hello Admin,
You said you had a yeast bread recipe? Could I please know what it is?
B and S

Britnie & Yuniya
2012-02-11 18:56:41

Waffles for breakfast. Fresh bread for dinner. A Sunday tradition in my house for over 30 years.

The night before, mix:
2 cups flour
2 cups water
1 teaspoon (1 packet) dry yeast
Put this in a big bowl. It will triple in size. Cover with a plate and put on your cupboard overnight. The next morning, stir the mixture and add
2 eggs
1/4 cup sugar
1 teaspoon salt
3 tablespoons vegetable oil
Mix until there are no lumps. This batter is good for either pancakes or waffles. Hint -- EAT BREAKFAST HERE, IF DESIRED.

For each cup of batter left over, mix in
1/2 teaspoon salt
1 tablespoon sugar (or molasses)
1 tablespoon milk
3/4 cup flour
1/4 cup oat meal

Stir until the mixture is evenly lumpy. Turn out onto a floured board and knead until gently resilient and only slightly sticky. Add more flour if your hands look like they are sinking into the creature from the swamp. If there are lumps and loose flour, sprinkle with a tablespoon of warm water and continue to knead. When pliable, one lump, and not too sticky, form into one large ball. Put into a oiled (2 teaspoons oil) bowl, turn over and over until coated with oil, and set in a warm place covered with a damp towel.
Bread is ready to punch down when you poke it with your finger and the whole ball deflates. How to punch down bread: knead the bread a few times until it has had all the air squished out of it, then turn over so bottom side is up and repeat. Make sure your hands are clean before you knead bread, it happily picks up any "off" smells or tastes you have on your hands when you knead it. Let the dough rise a second time. When it's ready to punch down, form into loaves and put into loaf pans. Let set until double in size.
Bake at 375ºF for 10 minutes, then rotate pans in the oven to make sure the loaves brown evenly. Bake for another 15 minutes. Remove from the oven, tap to see if done. (If bread sounds hollow when tapped on the bottom, it's done.) Cover the baked loaves with a damp towel, and let set for fifteen minutes. Remove the towel. Bread is easier to slice when it's cool. Generally at least one of the loaves doesn't make it.

Jane Crandal & JB
2010-04-14 06:21:13
A recipe I like is simple. Get some meat, pork or beef will do, but I usually use turkey, deer, the like. Put the meat in a plate, it needs to be small, cut pieces. Drizzle water into the plate, until there is about a centimeter of water on the whole plate. Then, get some seasoning. My personal favorite is Tony Chacheries. How much seasoningis your choice, because everyone has theirown ammount of how much pepper they can handle. But,I put enough seasonwhere thewater tastes not like water anymore. Now, put the plate in a microwave and coverit with a paper towel. Cook for around a minute, checking when it sizzles andpops in the microwave sometimes. When meat is done, is will have a jerky like texture. Enjoy, because this stuff is great if you're a meat eater.
Britnie & Yuniya
2010-05-07 01:39:42
*****JC'S CHILI****

Coarsely chop and brown

2 pounds beef

when it is browning, add

1 cup chopped onion
3 tbsp. cumin
2 tbsp. paparika
1 tsp. chili powder

When well browned add
1 quart cooked pinto beans
1 quart cooked chopped whole tomatoes
1 cup frozen whole kernel corn (optional)

Simmer for at least a half hour, better if simmered longer. Salt and more chili powder to taste.

Serve with cornbread and a salad.

Jane Crandal & JB
2010-05-09 00:01:00
These recipes sound fantastic! PLEASE remember to post what book they are from :)


Jane Crandal & JB
2010-05-17 20:37:12
Ok, I got this from my schools cook book! My school cook book has recipes from parents who's kids attend the school! This may be in another book to!
Reuben Dip
2 c. Corned beef, chopped
2 c. sauerkraut, chopped
1 c. Swiss cheese, shredded
1-1/2 c. mayonnaise
Dollop of Spicey mustard

Mix all ingredients together. Bake at 350* for 30 minutes.. Serve with rye bread or crackers!

Since i don't know how to do the degree sign I put an astrick instead!

Note~Adult help required, if your not old enough!

2 c. Corned beef, chopped
2 c. sauerkraut, chopped
1 c.Swiss cheese, shredded
1-1/2 c. mayonnaise
Dollop of spicey mustard

Mix all ingredients together. Bake 350

chillycat12 & Crystal Rose
2010-06-30 17:45:55
Well, Britnie, you'll just have to sacrifice and be our taste tester. Really, though, if you slice and freeze bananas you can put them in the blender with milk and other yummy stuff (cocoa, berries, anything that tickles your fancy). The bananas will thicken up the mixture. You can control the thickness by the amount of frozen banana you put in. You can also put wheat germ (though I don't because we are gluten intolerant) or ground flaxseed or salba in there. If you freeze the bananas, you can make the whole thing without ice cream and it will be a healthy shake. Mmmmm.

FWIW, CoolGuy sometimes makes his own "ice cream" by just blending frozen bananas and mixing them with cocoa. He has dairy allergies, and most of the alternative "ice creams" have other ingredients he can't have as well. He loves his homemade "ice cream"!

EagleGirl & Deerslayer
2010-07-04 22:55:32
*Flips pages through school cookbook* mmmmm this sounds good! Heres the recipe!
Nutty Twists
6 ozs. chocolate chips
6 ozs. butterscotch chips
1-1/2 oz. can chow mein noodles
6 oz. can cashew nuts

Combine chocolate and butterscotch chips in an electric frying pan (190â—‹). Stir until melted; turn off frying pan. Pour in noodles and nuts; stir until coated with chocolate. Cover cookie sheet with foil. Drop by teaspoonfuls and place in refrigerator for 10 to 20 minutes. Sounds strange but is really, really good! Makes about 48.

Ok the mother who put this in wrote the whole thing so sorry for her saying its great at the end. I don't even know if it is LOL!

chillycat12 & Crystal Rose
2010-07-06 15:08:26
Grandma Sanders Peach Jam -- capture the taste of summer


Pit and chop fresh firm-ripe peaches to make

12 cups chopped peaches -- squash down in the cup so very little air

Squeze and add juice of

4 lemons

Put in a large heavy non-reactive pot along with

12 cups sugar

1 oz. agar agar

Stir to mix and place over medium low heat, slowly bring to a boil stirring every 5 minutes until agar is dissolved.

Test for jell by putting 1 tsp. of jam onto a cool saucer.

Boil for 5 minutes covered

7 pint jars and lids

Remove sterilized jars and drain, then fill with boiling jam.

Clean rims of jars with a clean cloth dipped in boiling water before adding lids and screwing on bands.

Jam will set up when cooled to room temperature.

Any jam that shows signs of spoilage should be discarded. Agar is a protein, it thickens more reliably than pectin but can spoil if not sterile when sealed.


a printable copy of this recipe is at



Grandma Sanders & xs
2010-07-30 00:58:10
Lulu's favorite. Grandma Sanders makes it often. Boxed mixes are a poor imitation.

Preheat oven to 350ºF.

1/2 pound macaroni
1 teaspoon butter
1 egg, beaten
1 teaspoon salt
1 teaspoon dry mustard
3 cups grated sharp American cheese
1 clove garlic, pressed
1 cup milk

Cook the macaroni in water until almost tender and drain thoroughly. Stir in butter and egg.

Mix mustard and salt with 1 tablespoon hot water and add to milk.

Stir in pressed garlic bits - the pieces must be tiny.

Add cheese, leaving out 1/2 cup to sprinkle on top. Pour into a buttered casserole. Add milk.

Sprinkle with cheese. Bake for 45 minutes or until custard has set and top is crusty.

a printable copy of this recipe is at



Grandma Sanders & xs
2010-07-30 00:58:43
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