ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Ausie Bread maker

Misc.

ISO: All sound like wonderful recipes. However some of the ingredients
are "foreign to me--What is caster sugar? Whatn is full cream milk powder?
And, finally, is vanilla essence the same as extract?


MsgID: 024292
Shared by: DEB C
In reply to: ISO: Light Airy Bread
Board: All Baking at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Baked Tofu with Green Beans
  • BAKED TOFU WITH GREEN BEANS Source: Asian Vegan Cooking: A High-Energy Approach to Healthy Living by Kim Le Servings: 4 1/2 pound green beans, cut 1 1/2-inch pieces 1 cup baked tofu cubes* 1/2 cup water 1 tablespoon...
  • how to make yeast substitute for soft pretzels?
  • Hi, I am worried because I always wanted to try soft pretzels but I never could because I am allergic to yeast.If it is posssible can someone please reply and give me a recipe to substitute yeast so I could try pretzel...
  • Caramel Sauce - Caramel with plain sugar?? Clint
  • Do you want to make a caramel sauce or caramel candy? For caramel sauce, add enough water to white sugar to wet it and put over heat and watch it like a hawk, once it comes to a boil, when it gets to a rich caramel colo...
  • Italian Toto Cookies
  • TOTO COOKIES – ITALIAN Chiqui 1 cup shortening, melted and cooled 4 1/4 cups all purpose flour 1/3 cup unsweetened cocoa powder 4 tsp. baking powder 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 teaspoon ground allsp...
ADVERTISEMENT
  • Baked Herb Chicken Breasts (using lemon and white wine)
  • BAKED HERB CHICKEN BREASTS 4 boneless, skinless, chicken breast halves 2 teaspoons olive oil 6 tablespoons white wine 1/4 cup fresh lemon juice 2 teaspoons crushed dried tarragon 2 teaspoons crushed dried basil 1 teas...
  • Ham and Cheese Calzone (using refrigerated pizza dough)
  • HAM AND CHEESE CALZONE 1/3 cup fat-free ricotta cheese 1/2 teaspoon dried oregano -- crushed 1/2 teaspoon freshly ground pepper 3/4 cup shredded part-skim mozzarella cheese 1/4 cup shredded fresh Parmesan cheese 1/4 c...
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
  • ISO: Ausie Bread maker
  • 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!