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Dave.gillam
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Hey

Post by Dave.gillam » Wed Jun 23, 2010 12:25 pm

Any chance we can get these recipes bound in one sticky? (just the recipes, not the whole discussion)

Im trying to build a "cookbook" for the house full of DIY cooking, like back in the old days. Ive noticed Im healthier that way.

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abbi
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Re: Hey

Post by abbi » Wed Jun 23, 2010 12:47 pm

Dave.gillam wrote:Any chance we can get these recipes bound in one sticky? (just the recipes, not the whole discussion)

Im trying to build a "cookbook" for the house full of DIY cooking, like back in the old days. Ive noticed Im healthier that way.
What is "DIY" cooking?

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Charybdis
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Re: Hey

Post by Charybdis » Wed Jun 23, 2010 1:11 pm

Dig-In, Yeah? :ohyeah:

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StarryNightDave
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Re: Hey

Post by StarryNightDave » Wed Jun 23, 2010 1:44 pm

:shakehead: :lol:

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Dave.gillam
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Re: Hey

Post by Dave.gillam » Wed Jun 23, 2010 3:20 pm

DIY: do it yourself

I make my own sausage, cheese, "bisquick" mix, beer, etc at home, and love new recipes.

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abbi
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Re: Hey

Post by abbi » Wed Jun 23, 2010 6:13 pm

Dave.gillam wrote:DIY: do it yourself

I make my own sausage, cheese, "bisquick" mix, beer, etc at home, and love new recipes.
I would love to have your sausage recipe and your bisquick recipe.

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Pixie
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Re: Hey

Post by Pixie » Wed Jun 23, 2010 8:02 pm

I would love your Bisquick recipe! :pixie:

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tattulip
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Re: Hey

Post by tattulip » Wed Jun 23, 2010 8:52 pm

Dave.gillam wrote:Any chance we can get these recipes bound in one sticky? (just the recipes, not the whole discussion)

Im trying to build a "cookbook" for the house full of DIY cooking, like back in the old days. Ive noticed Im healthier that way.

Not sure what you are asking. :headscratch:

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ConsrvYank1
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Re: Hey

Post by ConsrvYank1 » Wed Jun 23, 2010 9:15 pm

Pixie wrote:I would love your Bisquick recipe! :pixie:

Me too, although the regular Bisquick is good, I would like to try it from scratch to see if there really is a difference. I might make strawberry or peach shortcake this weekend.

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Dave.gillam
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Re: Hey

Post by Dave.gillam » Wed Jun 23, 2010 9:52 pm

That one actually belongs to the missus, so I'll have to get her permission.



She said ok:
# 5 cups flour
# 1/4 cup baking powder
# 2 Tbsp. sugar
# 1 tsp. salt


Add butter as necessary (she subscribes to the Paula Dean theory of butter) (hmoemade butter btw)

Then she tweaks for specific recipes

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Pixie
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Re: Hey

Post by Pixie » Thu Jun 24, 2010 1:15 am

ConsrvYank1 wrote:
Pixie wrote:I would love your Bisquick recipe! :pixie:

Me too, although the regular Bisquick is good, I would like to try it from scratch to see if there really is a difference. I might make strawberry or peach shortcake this weekend.

Peach shortcake! Yummy!!!!!!!!!!!

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Pixie
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Re: Hey

Post by Pixie » Thu Jun 24, 2010 1:18 am

Dave.gillam wrote:That one actually belongs to the missus, so I'll have to get her permission.



She said ok:
# 5 cups flour
# 1/4 cup baking powder
# 2 Tbsp. sugar
# 1 tsp. salt


Add butter as necessary (she subscribes to the Paula Dean theory of butter) (hmoemade butter btw)

Then she tweaks for specific recipes

Please tell the missus we say thank you! :cheer: I like Paula Dean's theory on the use of butter too! :lolh:

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ConsrvYank1
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Re: Hey

Post by ConsrvYank1 » Thu Jun 24, 2010 5:58 am

Dave.gillam wrote:That one actually belongs to the missus, so I'll have to get her permission.



She said ok:
# 5 cups flour
# 1/4 cup baking powder
# 2 Tbsp. sugar
# 1 tsp. salt


Add butter as necessary (she subscribes to the Paula Dean theory of butter) (hmoemade butter btw)

Then she tweaks for specific recipes
Those are the ingredients, how about the directions for them?

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Dave.gillam
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Re: Hey

Post by Dave.gillam » Thu Jun 24, 2010 6:57 am

mix thoroughly in a big bowl and store at room tempt until use. We use such small batches since we only have the boys on weekends. For the two of us, that'll last a month or two

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Pixie
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Re: Hey

Post by Pixie » Thu Jun 24, 2010 9:31 am

CY1, you can follow the same directions as on the box of Bisquick. :)

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Re: Hey

Post by ConsrvYank1 » Thu Jun 24, 2010 12:54 pm

Pixie wrote:CY1, you can follow the same directions as on the box of Bisquick. :)
He again forgot the time and temp. :lol: I will try it, but I have a feeling it is going to be much the same as the recipe on the Bisquick box.

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Pixie
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Re: Hey

Post by Pixie » Thu Jun 24, 2010 9:00 pm

I think so too! One thing I bet, in the long run, it will be a lot cheaper than buying Bisquick!

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Re: Hey

Post by tattulip » Fri Jun 25, 2010 7:45 am

But will it taste the same? Bisquick is pretty awesome! :TTC:

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Re: Hey

Post by Fatherducque » Fri Jun 25, 2010 9:33 am

iamlookingup wrote:
tattulip wrote:But will it taste the same? Bisquick is pretty awesome! :TTC:
You're easy to entertain, aren't you? :lol: ;)
(*pssssst....she's from Iowa ;) *)

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Pixie
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Re: Hey

Post by Pixie » Fri Jun 25, 2010 3:57 pm

tattulip wrote:But will it taste the same? Bisquick is pretty awesome! :TTC:
Honestly, TT, I think better because it will be fresher! :)

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Re: Hey

Post by College Boy » Fri Jun 25, 2010 3:58 pm

I didn't know that freshness counted for drygoods. I thought that it was just a matter of making sure that there weren't bugs in it.

-Mike

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Re: Hey

Post by Fatherducque » Fri Jun 25, 2010 4:06 pm

iamlookingup wrote:
Fatherducque wrote:
iamlookingup wrote:
tattulip wrote:But will it taste the same? Bisquick is pretty awesome! :TTC:
You're easy to entertain, aren't you? :lol: ;)
(*pssssst....she's from Iowa ;) *)
:rofl:

You KNOW DSMBaptist is gonna have a fit over that comment! :teehee:
:mrgreen: I call that a "twofer"! :mrgreen:

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Fatherducque
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Re: Hey

Post by Fatherducque » Fri Jun 25, 2010 4:09 pm

college boy wrote:I didn't know that freshness counted for drygoods. I thought that it was just a matter of making sure that there weren't bugs in it.

-Mike
That reminds me of an exchange my wife had with one of our Asian friends when we lived in Asia.

Wife: "I found bugs in that rice I bought at the market."

Friend: "Not many, though?"

:lol:

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Pixie
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Re: Hey

Post by Pixie » Fri Jun 25, 2010 5:23 pm

college boy wrote:I didn't know that freshness counted for drygoods. I thought that it was just a matter of making sure that there weren't bugs in it.

-Mike
Oh, Mike, the freshness of the baking powder/baking soda make a big difference.

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Re: Hey

Post by StarryNightDave » Sun Jun 27, 2010 10:56 am

Pixie wrote:
college boy wrote:I didn't know that freshness counted for drygoods. I thought that it was just a matter of making sure that there weren't bugs in it.

-Mike
Oh, Mike, the freshness of the baking powder/baking soda make a big difference.
Another BIG factor is the smoothness of the powders - especially baking powder and soda. If you ever made a cake or brownies from a mix, you may have noticed that the ingredients are superfine. I've found that taking care in each step to make sure the powders are smooth and well mixed helps make a better cake, or whatever you're making. I've also seen recipes that have you sift cocoa powder to make sure it is evenly distributed.

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Re: Hey

Post by ConsrvYank1 » Sun Jun 27, 2010 12:24 pm

StarryNightDave wrote:
Pixie wrote:
college boy wrote:I didn't know that freshness counted for drygoods. I thought that it was just a matter of making sure that there weren't bugs in it.

-Mike
Oh, Mike, the freshness of the baking powder/baking soda make a big difference.
Another BIG factor is the smoothness of the powders - especially baking powder and soda. If you ever made a cake or brownies from a mix, you may have noticed that the ingredients are superfine. I've found that taking care in each step to make sure the powders are smooth and well mixed helps make a better cake, or whatever you're making. I've also seen recipes that have you sift cocoa powder to make sure it is evenly distributed.
That's a good idea Dave. :thumbsup:

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Pixie
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Re: Hey

Post by Pixie » Sun Jun 27, 2010 1:36 pm

StarryNightDave wrote:
Pixie wrote:
college boy wrote:I didn't know that freshness counted for dry goods. I thought that it was just a matter of making sure that there weren't bugs in it.

-Mike
Oh, Mike, the freshness of the baking powder/baking soda make a big difference.
Another BIG factor is the smoothness of the powders - especially baking powder and soda. If you ever made a cake or brownies from a mix, you may have noticed that the ingredients are superfine. I've found that taking care in each step to make sure the powders are smooth and well mixed helps make a better cake, or whatever you're making. I've also seen recipes that have you sift cocoa powder to make sure it is evenly distributed.
I wasn't think along this line at all but you are absolutely right! I ALWAYS sift my dry ingredients! I have always found it to make my baked goods lighter less dense, less heavy!

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