Baking Crafts

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Font Question

I know that this is a little off topic but thought that the people here would have plenty of great ideas. I am looking...
5 comments posted 19yrs
posted by Frankdrack
5 comments posted 19yrs posted by Frankdrack

Recommend a good bread machine?

Hi Any recommendations what's the best breadmaking machine? (I need to give someone a nice wedding present...!) e=2Eg....
2 comments posted 19yrs
posted by shiphen
2 comments posted 19yrs posted by shiphen

Deluxe Lime Cheesecake

Deluxe Lime Cheesecake Ingredients: 1-1/4 cups Zwieback Toast Crumbs 2 tablespoon Sugar 1/3 cup Margarine - Melted 1 ea...
0 comments posted 19yrs
posted by jacks.sandra
0 comments posted 19yrs posted by jacks.sandra

Best Book for Newbie

What's the best book for baking for the newcomer?
16 comments posted 19yrs
posted by wittkopp
16 comments posted 19yrs posted by wittkopp

peach pie sogginess

I sent something to r.f.recipes as well, but I'm having major problems with any peach pie recipe I try as it always end...
10 comments posted 19yrs
posted by hamsulu
10 comments posted 19yrs posted by hamsulu

Double Chocolate Cheesecake

September 3rd, 2006 Servings: 1.0 Ingredients * 1 1/2 c. Finely crushed chocolate * Wafers * 1/3 c. Melted butter * 3 (...
0 comments posted 19yrs
posted by jacks.sandra
0 comments posted 19yrs posted by jacks.sandra

Tender Danish.... HOW????

Hi all, I have been trying for some time now to create a flakey, but tender Danish. I have pretty much mastered croissa...
2 comments posted 19yrs
posted by dejavue82
2 comments posted 19yrs posted by dejavue82

black walnut

Hi I need black walnut for a baking recipe. I used to get Watkins black walnut extract. They don't sell that anymore. I...
1 comments posted 19yrs
posted by Mike
1 comments posted 19yrs posted by Mike

Casual Cooks Where Are You?

I've been a lurker here for a while and really wanted my own place to have other unite and talk about cooking. So I dec...
0 comments posted 19yrs
posted by rexadmin
0 comments posted 19yrs posted by rexadmin

Help, floured surface = floured bottoms :(

I have been making some things that require being rolled out on a heavily floured surface. However, after baking, they...
3 comments posted 19yrs
posted by junk419
3 comments posted 19yrs posted by junk419

Cake lacks aroma

I have just tried out baking a Black Forest Cake. The cake turned out fine, with a nice, light chocolate aroma. I left...
1 comments posted 19yrs
posted by lay_kim
1 comments posted 19yrs posted by lay_kim

Dog Biscuits recipe sought

OK, I haven't had luck on a web search. In the past I have seen a recipe for making one's own doggie treats. Basically...
13 comments posted 19yrs
posted by Jim2929
13 comments posted 19yrs posted by Jim2929

Self-rising flour formula

Can someone please tell me the formula for converting all-purpose flour to self-rising flour when self-rising flour is i...
1 comments posted 19yrs
posted by frank103
1 comments posted 19yrs posted by frank103

Fwd: Bakery-Net.com

From The Scout Report, Copyright Internet Scout Project 1994-2006. http://scout.wisc.edu/ ============================F...
0 comments posted 19yrs
posted by Bob
0 comments posted 19yrs posted by Bob