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    You are in: Home / Community Forums / Breads & Baking / Got Buns in the Oven?
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    Got Buns in the Oven?

    Go to page << Previous Page  1, 2, 3, 4 ... 17, 18, 19  Next Page >>
    Bonnie G #2
    Sun Dec 29, 2013 5:45 pm
    Food.com Groupie
    Oh Red, love the looks of that bread - I haven't done this type for awhile, need to give it a go again.

    I did make something a little different (needed something quick & easy for all the company) so made Pannekoeken was really good

    duonyte
    Sun Dec 29, 2013 6:07 pm
    Forum Host
    Bonnie, those look adorable. And, Red, you are on a roll!
    tasb
    Mon Dec 30, 2013 2:04 pm
    Food.com Groupie
    I made 2 plain Cheesecakes. I brought home almost 2 kg cream cheese the last day of work as no one else wanted it. Thankfully they should freeze well.
    Donna M.
    Wed Jan 01, 2014 5:59 pm
    Forum Host
    Here are some of the holiday goodies that I made. A couple more got eaten before I could get a picture.



    Counter clockwise:
    Soft Caramels, White Chocolate-Filled Poppy Seed Cookies, Mexican Hot Chocolate Balls, Nutmeg Stamped Cookies, Cherry-Chocolate Blossoms, Dipped Peanut Butter Filled Pretzel Nubs, Heavenly Almond Bites, The Inn at Jackson's Orange Snowball Cookies, and center is Microwave Peanut Brittle
    Red Apple Guy
    Wed Jan 01, 2014 8:22 pm
    Forum Host
    Oh boy! Those all look great!

    Red
    Donna M.
    Sun Jan 05, 2014 2:21 pm
    Forum Host
    Really cold and snowy here right now so last night I decided to make a pot of chili. Of course, that meant we needed some cornbread. I have been wanting to try cornbread with fresh home-milled popcorn, so I ground up a small bag in my Nutrimill. I ground it pretty fine~not quite flour but definitely finer than store bought cornmeal. The recipe I chose was Sweet Cornbread. Oh my goodness, this was the best cornbread I have ever made! Sweet, moist and tender, perfection!!
    tasb
    Sun Jan 05, 2014 2:52 pm
    Food.com Groupie
    Need some expert advice on my Wild Yeast Sourdough Starter. I am on Day 14. It start to double in size on Day 11 and I upped to 2 feedings on Day 12. Yesturday Day 13 it rose 2 1/2 times it's size in almost 5 hours and started to fall after 7 hours. Is it almost ready to use or should I keep up the double feedings a bit longer? Also need a good beginner recipe to try. Probably something with white four.
    duonyte
    Sun Jan 05, 2014 3:59 pm
    Forum Host
    I think it sounds like it's ready. Why not try this one, Deluxe Sourdough Bread

    If you'd like to try a no-knead bread, this is one I make, Duonyte's No-Knead Sourdough Bread

    Oh, and if you need biscuits, I just love these, Grandma's Sourdough Biscuits
    Donna M.
    Sun Jan 05, 2014 5:08 pm
    Forum Host
    Yes, it's definitely ready! Congrats on your new starter!! Basic Sourdough Bread is also a good beginner recipe. Have fun with your new starter and remember that it will take longer to rise than a commercial yeast bread, so don't rush it! Recipes that have a larger amount of starter will rise faster but ones with less will taste better because of the extended fermentation time. They will all be delicious, though!
    duonyte
    Tue Jan 07, 2014 9:01 am
    Forum Host
    If you have not heard, Zurie (host of Photos and Africa) has just lost her husband. Zurie has posted a number of bread recipes, including Zurie's Overnight No-Knead Bread . A cook-a-thon has been organized in the Food Photos forum, http://www.food.com/bb/viewtopic.zsp?t=400113
    Chef1MOM~Connie
    Tue Jan 07, 2014 11:40 am
    Food.com Groupie
    MadeKittencal's Cinnamon Flop Kittencal's 5-Minute Cinnamon Flop Brunch CakeandGerald Norman's Beer bread Beer Bread
    today

    Seeing as it is 40 below 0 these are good choices to go along with the Zurie's Lamb Stew Easy Farmhouse Lamb Stew With Vegetables
    Chef1MOM~Connie
    Tue Jan 07, 2014 12:08 pm
    Food.com Groupie
    Red Apple Guy wrote:
    I made some puff pastry. Froze some and with the rest, made some small Danish bites. Not so pretty but tasty.



    Red Apple Guy


    Red which recipe did you use to make the puff pastry? Seems when I want to use it I am out or do not have enough so this would be a good one to kep on hand.
    Red Apple Guy
    Tue Jan 07, 2014 12:46 pm
    Forum Host
    I'm sorry, Connie. I usually post links to the recipes I take pictures of . It's Croissants and Puff Pastry. It's not as hard as it looks....just a lot of time in the fridge. The photos in the recipe offer a bit of a tutorial.

    Red
    tasb
    Tue Jan 07, 2014 11:10 pm
    Food.com Groupie
    Donna M. wrote:
    Yes, it's definitely ready! Congrats on your new starter!! Basic Sourdough Bread is also a good beginner recipe. Have fun with your new starter and remember that it will take longer to rise than a commercial yeast bread, so don't rush it! Recipes that have a larger amount of starter will rise faster but ones with less will taste better because of the extended fermentation time. They will all be delicious, though!


    I did it, I used your recipe Donna M and had success. I did a few changes though. I mixed the dough and divided it into 2 loaves instead, and put it in the frig. I did the mixing about 9 pm Sunday night, I pulled it out about 3:30 pm and let it rise on the counter, until about 6:30 that is when I decided to warm up the oven for about 20 seconds and put the bread in there as my house was a little chilly. I finally baked the bread around 8:45. I was able to sneak a slice before bed. Yummy, it isn't overly sour, it takes a bite or two before you taste the sour. The kids didn't get a chance to eat any until after school and they declared it yummy too.

    Close up of the crumb on the Sour Dough
    Both loaves before slicing, yes one is shorter than the other, I had already taken a slice.
    The Sourdough beside my usual white bread
    Another shot of the white and sourdough bread.

    Thank you all again for leading me down this dangerous path of Sourdough Bread.
    sloe cooker
    Wed Jan 08, 2014 1:30 am
    Food.com Groupie
    Way to go tasb on your sourdough. Looks fantastic!

    Enjoyed seeing everyone's holiday baking photos. I wasn't able to do any baking during the holidays due to work. Hope to get back to baking soon. (bread)

    [quote="duonyte"]If you have not heard, Zurie (host of Photos and Africa) has just lost her husband.

    I am very saddened to hear of Zurie's tremendous loss, and my heart goes out to her and family. She and Debbwl, as well as other regulars to the photo forum was so very helpful to me when I asked for assistance a few years ago. Thanks duonyte for the alert.
    Go to page << Previous Page  1, 2, 3, 4 ... 17, 18, 19  Next Page >> Stop sending e-mails when someone replies
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