A Food and drink forum. FoodBanter.com

Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups.

You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

If you have any problems with the registration process or your account login, please contact support.

Go Back   Home » FoodBanter.com forum » Food and Cooking
Site Map Home Register Authors List Search Today's Posts Mark Forums Read Web Partners

Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

Post New Thread
Threads in Forum : Baking Forum Tools Search this Forum Feed Icon
  Thread / Thread Starter Last Post Reverse Sort Order Replies Views
OT: Need name for product by shipwreck
If you go to Hobart Co (the mixing people) http://www.hobartcorp.com/hobartg5/pr/products.nsf/pages/food-prep_mixer and look up the "Mixing Bowl Scraper"...
15-03-2004 12:04 AM
by shipwreck Go to last post
1 92
Coconut: substitute sweetend for UN-sweetened ??? by Weiler
Hello. I have a recipe that calls for UNsweetened coconut. I have sweetened coconut on hand. Anyone have any idea how much sugar I would need to "delete"...
14-03-2004 05:24 PM
by Weiler Go to last post
0 59
New to Newsgroups by aksinglemom
I am new to Newsgroups...how do I access them using my email program? How do you subscribe to a newsgroup?
14-03-2004 03:02 PM
by Melba's Jammin' Go to last post
2 82
Funktion des Backofens by Beate
Habe einen neuen Backofen ohne Anleitung wofür und mit wieviel Hitze man die unterschiedlichen Funktionen nutzen kann: Ober-Unterhitze, Heißluft, Pizzastufe....
13-03-2004 12:31 PM
by Katharina Go to last post
1 17
Espresso Honey Brulee by Fred
My favorite part of cooking is recipe development. Here's one I did on Wednesday. Don't get hung up on the quantities. They are based on what I had to work...
13-03-2004 02:39 AM
by Fred Go to last post
0 105
Quick fixes with Mixes? by Jake Dawson
Hello - I recently bought the cookbook Quick Fixes with Mixes on the internet. (greenriverjunction.com). Has anyone used this book yet? It is a very good...
13-03-2004 02:08 AM
by Joeandiza@comcast.net Go to last post
1 93
ginger as a dough conditioner? by The Old Bear
I recently acquired a copy of "Favorite Breads from Rose Lane Farm" written by Ada Lou Roberts back in 1960. The first thing I noticed is that she adds a...
10-03-2004 10:15 PM
by Roy Basan Go to last post
2 151
Need advice re Bran Muffins recipe by Melba's Jammin'
Here's the recipe. I can't find the 100% Bran or Bran Buds cereal in the local grocery stores. What can I substitute? I do have a food co-op available that...
07-03-2004 11:33 AM
by Debbie Go to last post
12 200
No one to eat what I bake by Reg
Scott Danzig wrote: Hey all, I took up cooking and baking when I moved out on my own 3 years ago. Often I'll experiment with cookies/brownies/turtle...
(Multi-page thread 1 2)
07-03-2004 12:18 AM
by Food Prospector Go to last post
18 61
The Mathematical Probababbly of Lemon Tarts by Daryl S. Kabatoff
L E M O N 12 5 13 15 14 = 59 T A R T 20 1 18 20 = 59 See that both "Lemon" and "Tart" add to 59 (the 17th prime). The consonants in In "Lemon Tart"...
06-03-2004 07:53 AM
by Ray Michael OKeeffe Go to last post
1 85
How to keep cookies with the butter from spreading by Scott Danzig
Hi all. I have a not far from standard chocolate chip cookie recipe that I'm trying to get just right. 1/2 cup softened butter 1/2 cup shortening 1/2 cup...
06-03-2004 02:11 AM
by Roy Basan Go to last post
6 30
How to make legal honest cash? by money
Groups and post away, after you get the hang of it, it will take 30 Seconds for each newsgroup! **REMEMBER, THE MORE NEWSGROUPS YOU POST IN (MESSAGE BOARDS...
05-03-2004 09:01 PM
by RAMCable Go to last post
1 300
Quick n' EASY Orange walnut Coffe Cake by Jake Dawson
Orange Walnut Coffee Cake 1 (18.25 ounce) yellow cake mix 3 eggs 1 (8 ounce) container sour cream 1/3 cup orange juice zest of one large orange 1/2 cup...
05-03-2004 01:13 PM
by Jake Dawson Go to last post
0 400
Cooks Illustrated Magaine and Online subscriptions by Dee Randall
Does anyone subscribe online or magazine to http://www.cooksillustrated.com/ If you do, I'm wondering if in the magazines there is an overly amount...
05-03-2004 12:22 PM
by Dee Randall Go to last post
5 103
Lemon Tarts by Daryl S. Kabatoff
Lemon Tarts A few years ago I went to a Jehovah Witness funeral in Prince Albert Saskatchewan, it was the funeral of a Jehovah Witness who shot himself....
05-03-2004 03:39 AM
by Daryl S. Kabatoff Go to last post
3 151
Flippin' Pancakes!!! by Daryl S. Kabatoff
Flippin' Pancakes!!! Family members always removed my assets, they worked hard all my life to remove anything that was ever important to me. My dad is Samuel...
05-03-2004 03:38 AM
by Daryl S. Kabatoff Go to last post
2 79
Getting Ready For Dinner by Daryl S. Kabatoff
Getting Ready For Dinner From: "Neil" alt.religion.christian.adventist,alt.dear.whitehouse,alt.teens.advice Subject: ...
04-03-2004 06:50 PM
by Daryl S. Kabatoff Go to last post
0 398
Is this a good time to buy a bakery? by Thomas Kerscevsky
I have an opportunity to buy a small neighborhood bakery from a baker who wants to retire. Baking has been a hobby of mine for 20+ years and in many respects...
03-03-2004 04:14 PM
by paula Go to last post
7 132
Chocoalte Frosting by BMC
I recently made chocolate frosting which was too sweet for my taste. Does someone have a recipe that is not that sweet and more chocolatey? Or how can I...
02-03-2004 04:09 PM
by Nexis Go to last post
3 74
Bread dough by Steph G.B
Hi! I've been using a bread machine regularly to make pizza dough.. and it's been great.. but my favorite recipe produces too much dough (enough for 2 very...
02-03-2004 05:13 AM
by Tashi_Aunt Go to last post
6 55
Italian parmesan bread by Anna
3 tbsp. yeast 1 c. warm water 3 c. flour ¼ c. butter soft 1 egg 2 tbsp. sugar 1 tsp. Salt 1-1.2 tsp. dried minced onion ½ tsp. Italian seasoning ½ tsp. garlic...
01-03-2004 10:51 PM
by Anna Go to last post
0 54
Burnt outside and uncooked inside! by Priss
Hi, I am following a chiffon cake recipe from a website, 180C for 35-40mins pre-heated oven. I tried twice the same recipe but the inside always uncooked and...
01-03-2004 03:27 PM
by Priss Go to last post
9 75
Awesome ricotta cheese pie recipe by Scott Danzig
I just experimented, cause I wanted to make something with sweetened ricotta cheese (being a cannoli lover) and I came across a "cheese pie"...
01-03-2004 05:02 AM
by Scott Danzig Go to last post
0 130
where to order Lavosh? by Steve T
Anybody have a website from where I can order Armenian Lavosh bread? The regular flat soft bread, not the cracker bread that you can find in most grocery...
01-03-2004 01:27 AM
by Steve T Go to last post
0 119
question about Martha S. by paula
thankyou all for answering my query about the cookie sales. now for another question.Late last night ( 2am. actually) i caught the back end of an american...
29-02-2004 05:08 PM
by The Old Bear Go to last post
7 116
Post New Thread


Display Options Currently Active Users
Showing threads 1801 to 1825 of 2229 1 (0 members & 1 guests)
Sorted By Sort Order
From The
Forum Tools Search this Forum
Search this Forum :

Advanced Search

New posts New posts More than 10 replies or 50 views Hot thread with new posts
No new posts No new posts More than 10 replies or 50 views Hot thread with no new posts
Closed Thread Thread is closed  
 
Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

fitness forum |
All times are GMT +1. The time now is 03:58 AM.


Powered by vBulletin® Version 3.6.4
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.Search Engine Friendly URLs by vBSEO 3.0.0 RC6
Copyright ©2004-2008 FoodBanter.com, part of the NewsgroupBanter project.
The comments are property of their posters.
Free Advertising - Website Design - Get out of Debt - Internet Advertising - Loans