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Title Creator Rating Posted
Sausage Jalapeno Pizza 5 5 months, 3 weeks ago.
Lime Puff Pastry 5 5 months, 3 weeks ago.
Raspberry Fruit Trifle 5 5 months, 4 weeks ago.
Nescafe Cake 5 5 months, 4 weeks ago.
Sedani Meat Balls 5 6 months ago.
Uruq Maslawiya 5 6 months ago.
Vimto Pudding 5 6 months, 1 week ago.
Meat Puffs 5 6 months, 3 weeks ago.
Tabula 5 6 months, 3 weeks ago.
Fruit Salad 5 7 months ago.
Stuffed Muton Shoulder 5 7 months, 1 week ago.
Kabab Spaghetti Casserole 5 7 months, 1 week ago.
Members (13) Browse all Members » Chatter

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West bend slow cooking for fas 9 months ago 7 months, 4 weeks ago
Also, if there's a particular 8 months, 4 weeks ago 8 months, 4 weeks ago
Sharing time-if you've tried s 8 months, 4 weeks ago 8 months, 4 weeks ago
Betty crocker's good and easy 9 months, 1 week ago 9 months, 1 week ago
I live in australia i can"t fi 9 months, 1 week ago 9 months, 1 week ago
Upcoming: pesto bread 9 months, 1 week ago 9 months, 1 week ago
I love this group! 9 months, 1 week ago 9 months, 1 week ago
Check out jessica's biscuit sa 9 months, 1 week ago 9 months, 1 week ago


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About this Group

Created by: pollymotzko
On: 02-19-09

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Coming soon will be the review of "Kneadlessly Simple" by Nancy Baggett, Copyright 2009. This book is amazing in so many ways and Baggett goes into detail about this revolutionary long, slow rise method. The first rise does something very different that any of you bread-bakers have probably not seen: she uses ice water to proof the yeast and then the bread rises for 10 hours. Then the bread continues to rise for up to 24 more hours, depending on the temperature of your kitchen! NOTE: I didn't forget folks about writing this review; I had some health problems and am doing much better now. I'll probably do the review tomorrow and I'll make some bread to surprise my folks. May 3rd, 2009 If you have the book on YOUR SHELF at home you can dust it off and find new love and appreciation for it in a new way.

So, brew up some coffee or some tea, pull up a chair and let's talk techniques, chef's savy ideas, and more. Happy reading, happy sharing, happy cooking! You can contact me at: PollyLePore@gmail.com Tell your friends!Polly Motzko

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