Any Home Bakers Here?

Well it got ate super fast to the point I didn't get a photo of it, but I used the following recipe today and figured I would share a link to it for anyone interested:
Betty Crocker Recipe: "Home-Style Meatloaf"
(I always add a tad of Worcestershire Sauce in as well. I've used this recipe a few times- found others that use brown sugar but it was too sweet for my taste)
 
Well it got ate super fast to the point I didn't get a photo of it, but I used the following recipe today and figured I would share a link to it for anyone interested:
Betty Crocker Recipe: "Home-Style Meatloaf"
(I always add a tad of Worcestershire Sauce in as well. I've used this recipe a few times- found others that use brown sugar but it was too sweet for my taste)

Meatloaf is nice for dinner, we make it often. And leftovers are good for sandwiches!
 
Ron, Thanks to you I AM INTO Sourdough Bread.....and I usually use
1/4 tsp YEAST and 1/2 C sourdough starter. Since the SDS has become
Very Active....I may NOT use the yeast. Actually, the BREAD raises TOO
High....as you can see. Aria
I think you are correct! I think I will try the Sourdough olive bread recipe without yeast next time to see how it does. It is raising very quickly today
 
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I baked the Boston Cream Pie recipe that I posted last week. I can't wait to have some!

Boston Cream Pie.JPG
 

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