ADVERTISEMENT
- Real Recipes from Real People -

Brisker Source

Misc.

The Baker's Catalogue from King Arthur Flour has the "Brisker" $69.95 plus freight. If you don't have one of their catalogs you can get one here:
www.kingarthurflour.com
or call:1-800-827-6836


MsgID: 113222
Shared by: gramaj
In reply to: ISO: BRISKER
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Jim Siewert
2
  gramaj
3
  BG
ADVERTISEMENT
Random Recipes
  • Chex Granola (1980)
  • CHEX GRANOLA 1/4 cup vegetable oil 2 tablespoons honey 1/2 teaspoon vanilla 3 cups Bran, Corn, Rice OR Wheat Chex cereal 1/3 cup flaked coconut 2 tablespoons sunflower nuts 2 tablespoons wheat germ 1/8 teaspoon salt...
  • Getting seeds stick on seeded buns
  • Brush the bread with milk or egg wash before prooving. Then sprinkle on the seeds. Professionals use just egg yolk, it gives a dark shiny finish. Good luck...
  • Cajun Pork and Pecan Stir-Fry
  • CAJUN PORK AND PECAN STIR-FRY 1 pound pork stir-fry strips (loin, fresh pork leg or tenderloin) 1 1/2 tablespoon Cajun seasoning 1 tablespoons vegetable oil 3/4 cup chopped celery 1/2 cup chopped onion 1 clove garlic,...
  • Potatoes Romanoff
  • Hey skip! how about potatoes romanoff? It makes a nice creamy side for the lamb, and it is easy to double (if you need to) for a crowd. But the recipe I posted makes a 9 X 13 inch pan of them, so it depends how many peo...
ADVERTISEMENT
  • Salad Bowl Puff (using biscuit mix)
  • SALAD BOWL PUFF FOR THE HAM AND CHEESE SALAD FILLING: 1 package (10 ounces) frozen green peas 2 cups cubed fully cooked smoked fully cooked smoked boneless ham 1 cup shredded Cheddar cheese (4...
  • Orange Chiffon Cake with Pineapple Glaze (tube pan)
  • ORANGE CHIFFON CAKE WITH PINEAPPLE GLAZE 2 cups Swans Down Cake Flour 1 1/2 cups sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 cup vegetable oil 6 large eggs, separated 3/4 cup water 2 tablespoons freshly ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Brisker Source
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!