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    You are in: Home / Community Forums / Breads & Baking / Guess what I just baked..
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    Guess what I just baked..

    Go to page << Previous Page  1, 2, 3 ... 28, 29, 30, 31, 32, 33  Next Page >>
    Red Apple Guy
    Thu Nov 29, 2012 1:34 pm
    Forum Host
    Just send the recipe to me and I'll keep your back-up copy. icon_smile.gif

    Only 19 1/2 doz? icon_lol.gif icon_eek.gif
    Thu Nov 29, 2012 3:21 pm
    Forum Host
    tasb, you should enter the recipe in the database. You can keep it a private recipe, but at least that way you will know where it is.
    Sun Dec 02, 2012 10:58 am
    Experienced "Head Chef" Poster
    I've made Southern Buttermilk Biscuits three times now and they're getting better. Not rising as I would like but still yummy. DW says they are better eaten with nothing added than Cracker Barrel's. Never cared for theirs anyway, so not sure how she means that. icon_lol.gif This morning for breakfast was a large pot of grits and a plate full of biscuits and fresh coffee. Jelly, more butter and honey on the table for those inclined.

    Last edited by 2ManyHobbies on Sun Dec 02, 2012 10:59 am, edited 1 time in total
    Sun Dec 02, 2012 10:59 am Groupie
    DW was finishing decorating the house for Christmas when she came across my Baking Santa gift from friends who I taught how to bake bread last year. I had pics to post here, but scratched them in favor of the big guy. icon_lol.gif

    Red Apple Guy
    Sun Dec 02, 2012 2:10 pm
    Forum Host
    Southern Buttermilk Biscuits is identical to the one I've used for years (but I usually use self-rising flour). The keys are 1) dough on the wet side and 2) gentle handling. Practice is important. We had company this weekend and I made these but with sourdough starter to emphasize the buttermilk taste.

    Donna M.
    Sun Dec 02, 2012 4:13 pm
    Forum Host
    I've also heard that when cutting biscuits it is important to have a sharp cutter and always push straight down, never twist as you cut.
    Sun Dec 02, 2012 4:34 pm
    Forum Host
    Joe, that is the best Santa ever!

    I often just cut square biscuits - to avoid the temptation to twist the cutter. I pat out the dough into a rectangle or square and then just cut straight down with a sharp-edged scraper. This also maximizes the number of biscuits, as you have no scraps.
    Sun Dec 02, 2012 6:27 pm Groupie
    I should really just enter the recipe onto my laptop as I always have it with me at work, or I could have photocopied it when I was at work, or make it a private recipe here. So many things I could do but don't. icon_lol.gif Yup only 19 1/2 dozen and they were all gone. Well actually someone stole about 2 dozen out of the cooler. I think I know who it was. Then I gave the rest to the girl's group as I forgot to order them some granola bars and juice.

    2ManyHobbies, yum biscuits, I seem to crave them more in summer time. As a comfort thing. When my parents were making jam they used to make biscuits for us to eat any leftover jam or the foam they scooped off the top before putting the jam into jars. Nothing ever got wasted.

    JoeV, now I want a Santa like that. Or a Mrs. Claus. So cute, I like it. Nice looking breads too.
    Sun Dec 02, 2012 10:02 pm
    Experienced "Head Chef" Poster
    Thanks all. More tips. My biscuits will be better next time. Sharp cutter and no twisting. I used the edge of a plastic cup and twisted it. The edge was rounded and fat. The cutter I used to cut in the butter was sharp but twisted it also. Maybe I'll make more in the morning.

    I made yeast rolls for dinner today for the first time. Not disappointed, but not really satisfied. Everyone loved them but have a few left. Midnight snack. The recipe was from a friend of DW at work that she got from her grandmother.

    This is fun.
    Red Apple Guy
    Mon Dec 03, 2012 5:32 am
    Forum Host
    JoeV wrote:
    DW was finishing decorating the house for Christmas when she came across my Baking Santa gift from friends who I taught how to bake bread last year. I had pics to post here, but scratched them in favor of the big guy. icon_lol.gif

    JoeV, I really like the braided loaves. The bread that's wrapped, are those sandwich thins?
    Wed Dec 05, 2012 12:39 am Groupie
    Yesterday we had a Professional Development Day at work yesterday. So I decided a perfect time to get some baking done for the Christmas Concert, no kids around to bug me, no food program to cook for. 7 hours later I finally walk out of work after baking:

    20 dozen GingerSnaps
    18 dozen Shortbread, 1/2 with maraschino cherries, 1/2 without
    4 batches Date Squares, baked in 2 hotel pans

    So I am caught up to where I wanted to be. I just have Butter Tarts, then I can't decide if I want to do Lemon Tarts or Pumpkin Pie Tart. I have some Lemon Pie Filling that I over ordered back in June.
    Bonnie G #2
    Wed Dec 05, 2012 8:03 pm Groupie
    Just a quick note to let everyone know I made it home with a really nice trip and no trouble for a change. But when I got back found that Dh had forgotten to back the charger for the computer and it took us THREE days to find one that fit. It's finally working though and now I'm trying to catch up on all the post and info I've been missing out on.

    I'll catch up more later, hope everyone is doing well.

    Got my sourdough starter working but need to find me some unbleached flour again before I do any major baking.
    Wed Dec 05, 2012 9:08 pm
    Forum Host
    Glad your trip was uneventful. Bummer about the cord - happens often, alas.
    Red Apple Guy
    Wed Dec 05, 2012 9:44 pm
    Forum Host
    Welcome home, Bonnie.
    Bonnie G #2
    Thu Dec 06, 2012 6:30 am Groupie
    Thanks, I'm sure glad to be back and now anxious to get out this weekend and find some "Unbleached Flour" and start some baking.
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