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    You are in: Home / Cookbooks / The Breadbox
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    508 recipes in

    The Breadbox

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    1 Reviews |  By JustaQT

    You can make this at home for much less than what Bisquick costs.

    Recipe #59619

    This is just like the sweet, gooey icing that comes inside tiny tins inside those tubes of refrigerated cinnamon bun doughs. By changing the extract flavor, you can make orange cinnamon buns, lemon cinnamon buns, whatever you like.

    Recipe #19239

    3 Reviews |  By Tish

    I kept reading about dough enhancer but couldn't find it in any of our stores. A dough enhancer is a powder that is supposed to make your dough smoother and is what commercial bakers often use to obtain the smooth textured bread you buy in the store. My bread doesn't last long since we eat it quickly, but it is supposed to help with shelf life as well!

    Recipe #83011

    7 Reviews |  By 1Steve

    An excellent and easy to prepare brush on herb glaze for bread and dinner rolls. This also makes a good dipping sauce for bread as well as fish and seafood like lobster and shrimp. Cook time listed is just for melting the butter ;-)

    Recipe #37030

    Recipe #19618

    4 Reviews |  By Emjay99

    This is the closest substitute for Bisquick and can be used even as a cake mix. For Bisquick recipes go to www.bisquick.com. Double the recipe for larger family.

    Recipe #80483

    Run out of bisquick mix? No problem! Here's a great copy cat of the famous mix.

    Recipe #35950

    drop dough by spoonfuls onto boiling stew

    Recipe #94777

    This bread is light, fluffy, very sliceable and keeps a long time, honey is a natural perservative. This bread is also 100% Whole Wheat, but by taste you would never guess it. This can be done in your bread machine just cut the recipe in half, will make a 1 1/2-2lb loaf. Time does not include rising time.

    Recipe #107253

    People love this bread and can't imagine what smells so good in the kitchen. I got the recipe from the cook at a fancy hotel by buying him a drink.

    Recipe #19322

    This recipe is from Nancy Silverton of La Brea Bakery. Nancy is well known for her baking expertise and particularly for her sourdough. This is the best Sourdough Bread Starter that I have had the pleasure of making. It is easy, quick to prepare and gives your breads the best sourdough flavor around. I have also posted her famous Recipe #316417 here. Please feel free to search the web for more of Nancy's bread recipes using this starter. I have found breads of all walks, pancakes, waffles, etc.

    Recipe #316306

    These flavorful tortillas were used at the bakery for our breakfast burritos, which had scrambled eggs, cheese, salsa, fried potatoes, and sour cream. I also use them to make bean burritos, quesadillas, and as an accompaniment with a bowl of pinto beans.

    Recipe #7417

    3 Reviews |  By Lali

    This is the batter you need to make SourDough items, biscuits, pancakes, bread etc. To "feed" the starter, simply take out some of the starter and adding flour etc. to it to make a sourdough item, then putting what's left back in to the starter, that is "Feeding" the starter.

    Recipe #12900

    7 Reviews |  By Lali

    This is the sourdough "Starter" recipe. I've used this one for many years.

    Recipe #12914

    You can find Spelt flour at most stores that sell bulk grains or at health food stores. The amount of water you add will determine the thickness of your end product, from a pancake to a crepe. They work well as a wrap or cut into wedges and toasted in the oven, it makes great chips for a humus dip. You can change the spices to fit your taste. For a little variety, try adding a little brown sugar or honey instead of the onions, oregano and garlic. Just remember, you'll be eating what the Roman Legions ate as their dietary staple!

    Recipe #107982

    From www.TopSecretRecipes.com. These are my favorite pancakes...so light and fluffy.

    Recipe #98415

    7 Reviews |  By Dib's

    The longer you keep it, tho more sour it will become!

    Recipe #10834

    We have these often at our house for Sunday brunch, there a real favorite and they turn out so fluffy!

    Recipe #78284

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