Hey
- Dave.gillam
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Hey
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.
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.
- abbi
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Re: Hey
What is "DIY" cooking?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.
- StarryNightDave
- Mentative
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- Dave.gillam
- Posts: 9823
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Re: Hey
DIY: do it yourself
I make my own sausage, cheese, "bisquick" mix, beer, etc at home, and love new recipes.
I make my own sausage, cheese, "bisquick" mix, beer, etc at home, and love new recipes.
- abbi
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Re: Hey
I would love to have your sausage recipe and your bisquick recipe.Dave.gillam wrote:DIY: do it yourself
I make my own sausage, cheese, "bisquick" mix, beer, etc at home, and love new recipes.
- tattulip
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Re: Hey
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.

- ConsrvYank1
- The DLH specializing in Broken Kneecaps
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Re: Hey
Pixie wrote:I would love your Bisquick recipe!
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.
- Dave.gillam
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Re: Hey
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
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
Re: Hey
ConsrvYank1 wrote:Pixie wrote:I would love your Bisquick recipe!
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!!!!!!!!!!!
Re: Hey
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!


- ConsrvYank1
- The DLH specializing in Broken Kneecaps
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Re: Hey
Those are the ingredients, how about the directions for them?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
- Dave.gillam
- Posts: 9823
- Joined: Fri Jun 06, 2008 1:42 pm
- Location: dazed and confused
Re: Hey
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
- ConsrvYank1
- The DLH specializing in Broken Kneecaps
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Re: Hey
He again forgot the time and temp.Pixie wrote:CY1, you can follow the same directions as on the box of Bisquick.

- Fatherducque
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Re: Hey
(*pssssst....she's from Iowaiamlookingup wrote:You're easy to entertain, aren't you?tattulip wrote:But will it taste the same? Bisquick is pretty awesome!![]()

- College Boy
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Re: Hey
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
-Mike
- Fatherducque
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Re: Hey
iamlookingup wrote:Fatherducque wrote:(*pssssst....she's from Iowaiamlookingup wrote:You're easy to entertain, aren't you?tattulip wrote:But will it taste the same? Bisquick is pretty awesome!![]()
*)
![]()
You KNOW DSMBaptist is gonna have a fit over that comment!


- Fatherducque
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Re: Hey
That reminds me of an exchange my wife had with one of our Asian friends when we lived in Asia.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
Wife: "I found bugs in that rice I bought at the market."
Friend: "Not many, though?"

Re: Hey
Oh, Mike, the freshness of the baking powder/baking soda make a big difference.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
- StarryNightDave
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Re: Hey
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.Pixie wrote:Oh, Mike, the freshness of the baking powder/baking soda make a big difference.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
- ConsrvYank1
- The DLH specializing in Broken Kneecaps
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Re: Hey
That's a good idea Dave.StarryNightDave wrote: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.Pixie wrote:Oh, Mike, the freshness of the baking powder/baking soda make a big difference.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

Re: Hey
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!StarryNightDave wrote: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.Pixie wrote:Oh, Mike, the freshness of the baking powder/baking soda make a big difference.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