Quick Recipes and Easy

Bakers Tips

Yeast Checking

To find out if your yeast is excellent, first dissolve 1 tablespoon of sugar or other sweetener in warm water with 2 cups of liquid and then add your yeast. Wait several minutes for it to dissolve and start working, developing tiny bubbles. If there are no bubbles then discard it and go through the process again. Since yeast and salt don’t get along, add it after finding out the yeast is excellent.


Fluff up your flour before measuring since it always settles when stored. Now sprinkle flour into measuring cup and slide off excess with a knife blade. Taking this step will cause you to measure a right 4-ounce cup instead of getting a 5-ounce cup from being compacted.


Knead dough for about 5 minutes and let it rest to relax the dough. This helps the rest of your kneading simpler.


To add a different flavor and even make nutrition better, substitute water for juices or broth or when a recipe calls for milk try buttermilk.

Sugar and Sweeteners

It’s not necessary to have or add sugar in a recipe, but it does bring out the flavor. If you want to add sugar and need moisture try honey or molasses.


Unless you’re counting calories adding oil to bread is better because it will make your bread fresher longer.

Storing Flour

If you use your flour honestly quick, store it in a cool, dry place. If you don’t use your flour very quick then place it in a lock-type plastic bag and store it in your freezer.

Dry Ingredients

Substitute a small dried fruit, vegetables, cheese, nuts, grains, seeds or herbs and spices for some of the flour in your recipes. Just add it into the cup before you measure your flour. It will change it up and it is wonderful.

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Cooking lessons for Cristie started at 8 years ancient with the best teacher in the world — her Mom! Later, she cooked for the restaurant the family owned, and her like of the “trade” has grown ever since. Cristie’s creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie’s books at cristiescookin.com cristiescookin.com and tjstokes.com tjstokes.com

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