Sorry; that should have read the PA-Dutch WORD Hullerwei'. Richard Emlin Reed Wesley Chapel, FL ----- Original Message ----- From: "Del Bristol" <bristol@wcnet.org> To: <padutch-life@rootsweb.com> Sent: Monday, August 13, 2007 6:57 PM Subject: Re: [PD-LIFE] Elderberry Jelly/Jam/Syrup > Did I feel my leg getting pulled on that last line, Mr. R? Smiles, Anna > > -----Original Message----- > From: padutch-life-bounces@rootsweb.com > [mailto:padutch-life-bounces@rootsweb.com] On Behalf Of Richard Emlin Reed > Sent: Monday, August 13, 2007 11:14 AM > To: padutch-life@rootsweb.com > Subject: Re: [PD-LIFE] Elderberry Jelly/Jam/Syrup > > Don't forget elderberry wine. The German word for elderberry is > Holunderbeere. The wine is called Holunderwein from which came the > PA-Dutch > name Hullerwei'. > Richard Emlin Reed > Wesley Chapel, FL

Hi Jane, Maybe you can educate me on the Irish Soda Bread texture :o) Is it harder, or very soft? Is it spongie or cake-like? When you make it all white flour, is the inside white, white like Mayer's Sunbeam Bread, or is it more like an off white? There, is it the texture of a really FRESH loaf of Sunbeam Bread? Oh, speaking of bread. Does anyone remember Sunbeam's ROUND sandwich bread!!! I LOVED that bread, and wish it was still aROUND_no pun intended_yeah, right :o) Lynn Jane wrote: Irish Soda Bread doesn't have any yeast and can be made with white or whole wheat flour. It is a little heavier, but really yummy.

WAY too many do. And, WAY too many are not really responsible parents these days. Hah, I witnessed enough of this kind of thing in MY childhood days living in a housing project, and I'm sure it went on elsewhere_depends on if you were sheltered from it, or exposed to it. I"m sure there are fathers, I don't know if there are DADDIES, though. In this little borough there is a WHOLE lot of teen pregnancy, and absentee fathers; but, then again, it's probably like that everywhere you go if you are looking for it. It's just that we are such a small borough, that it's really not hard to find. All you have to do is go to almost ANY block, and you will see one or two teens with babies, or grandparents raising their grandchildren. That we have a lot of, too. But, I can't speak for these two young ladies as for the whereabouts of their childrens' fathers. The one, who died, wasn't with the father, and the other one, I just don't know about since their high school days. But, yes, too many absentee fathers everywhere. Way too many. Sad. Lynn ----- Original Message ----- From: twerppy@aol.com To: padutch-life@rootsweb.com Sent: Monday, August 13, 2007 10:52 PM Subject: Re: [PD-LIFE] The accident That is so sad, but with children, you would think they would not do those things to put themselves into harms way.? Are there fathers?? Connie

Hi Sally, Well, Porter is actually related to the beer family. It is a VERY dark, DARK beer. We only had it with supper. Mom use to drink Port wine for her Anemia (sp?). Her doctor had her on an 8oz. glass a day routine. I didn't agree with it, but if it was going to build up her blood, well, what could I say_right? :o) But we still have lots of similarities :o) LOL!!!! :o) Lynn Sally wrote:Good Lord Lynn was Porter the same as Port Wine? My grandparents let me have a tiny glass of Gallo port wine on occasions too. We have lots of similarities.

Hi Cathy and List, I have this one in THE MANUAL, but it's a spice bread recipe for Irish Bread, that's why I didn't know if it would be the texture I was looking for. Did anyone on the list EVER taste ATV bakery rolls? If so, you know what kind of bread or roll I've been searching for since I started baking bread. If anyone knows where this Irish Spice Bread recipe came from, please let me know, as I try to keep the ORIGINAL source with the recipes, and obviously I cut this one out of a magazine, and didn't save it's origin. Thanks! Lynn PS Is this more cakish kind of bread? If so, that's not what I am looking for. IRISH SPICE BREAD 1 1/2 cups flour 2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. allspice 1/4 tsp. ground ginger 1/4 cup brown sugar 2 T candied orange peel (chopped) 1/2 cup raisins (plain or golden) 1/4 cup butter (melted) 6 oz. golden corn syrup 1 egg (beaten) 4 T (1/4 cup) whole milk *In a large mixing bowl, sift together the flour, baking powder, and soda with the cinnamon, nutmeg, allspice, and ginger. *Add the brown sugar, candied peel, and raisins, and stir to combine. *Make a well in the center of the flour-filled bowl and add the melted butter and golden corn syrup. (The mixture actually blends a little better if you melt the butter with the corn syrup and then pour the melted mixture into the well all at once.) *Add the beaten egg and milk, and mix thoroughly to combine the wet ingredients with the dry. *Lightly oil a 2-lb. loaf pan. *Bake at 325 degrees for 40 or 50 minutes, or until a toothpick can be cleanly removed from the center of the loaf.

WOW!!!!! Jane!!! You surely do have a lot of kitties!!!!!!!!! And, those pups are so cute too!!!!! Thanks for sharing your website! :o) Lynn PS Do you pay for something like that? Jane gave her website: http://www.hootowlhollow.com

Jane, Would you perhaps have a recipe? Is it hard to do? I'm sure that Lynn & I are NOT the only ones. Thanks, Cathy > [Original Message] > From: Jane Unger <janielou13@yahoo.com> > To: <padutch-life@rootsweb.com> > Date: 8/14/2007 8:07:48 AM > Subject: Re: [PD-LIFE] Bread > > Irish Soda Bread doesn't have any yeast and can be made with white or whole wheat flour. It is a little heavier, but really yummy. > Jane > > Lynn Vondran <lynnvondran@att.net> wrote: > Hi Barb and Anyone else, > I have a lot of bread recipes, but do you happen to have any bread that is NOT made with yeast? Now, I''m NOT talking about zucchini, pumpkin, etc. kinds of breads. I'm talking about regular bread, bread. > Thanks! > Lynn > PS Remember, NO yeast, if you have one. I'm also not talking about Indian Fry Bread, either. There just has to be a BREAD, bread out there that doesn't use yeast to make it rise. > > > > > Barb wrote: > I was taught to make home made bread using a x large pan when I was 8 years > old Mom never measured anything either . Everything turns out great you > know from the feel of it when you have enough four making bread.. :) > > ------------------------------- > To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message > > > > > > --------------------------------- > Be a better Heartthrob. Get better relationship answers from someone who knows. > Yahoo! Answers - Check it out. > > ------------------------------- > To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Here is a pizza recipe I made up very good.....Barb BBQ Chicken Pizza (made by Barbara Lorensen) Crust made from the sour dough recipe in my cook Book. ingredients: BBQ sauce Hickory Smoked kind Ground Turkey or Chicken Strips fried Can of Chunk Pineapple drained Pound of Bacon fried and crumbled Pizza Cheese the yellow and white kind shredded Purple onion chopped First make the sour dough crust from my cook book....... Drizzle the BBQ sauce on the crust a thin thin layer then spread it around....... Next take the turkey or chicken and fry it season to your taste... Cover the crust with the meat................ Next add the fried crumbled Bacon................ Then the onion.............. Then the Cheese...................... Last add the chuck pineapple............ Bake at 350 till crust is brown on the bottom....... This is very good Pizza............. ----- Original Message ----- From: <lllorensen@sbcglobal.net> To: "PA Dutch" <PADUTCH-LIFE@rootsweb.com> Sent: Tuesday, August 14, 2007 9:18 AM Subject: [PD-LIFE] sour dough starter > Okay here is the recipe for my sour dough.. > I use it for pizza dough mostly I mix it up in the morning and use it in > the evening (I don't like a sour taste so that's why I use in in the > evening before it starts to sour).. > Barb > > Sourdough Recipes > > Adventures in sourdough. The food staple of miners > > The way we like um in Idaho City > > Sourdough Starter > > 2 c. warm water into container-add 1 pkg. active dried yeast OR > > 1 yeast cake OR > > 1 level tbsp. dried yeast > > Add- 2 c. of white flour > > Mix these ingredients to form smooth paste, leave lid loose fitting, then > place > > the container in warm place overnight or longer if a more tangy flavor is > > desired, twenty-four hours at least is recommended. By this time the SOUR- > > DOUGH MIXTURE will be made up of small bubbles and should give off a > > pleasant alcoholic aroma. > > This SOURDOUGH STARTER can be kept in the refrigerator as long as you > > replenish what is taken out for baking. (If the STARTER is not to be used > for > > several weeks it can be frozen or dried to keep if from spoiling. In the > dried > > form, the yeast goes into a spore stage, which is like dried yeast will > keep for a > > long time. Water and warmth bring the yeast back to an active stage).While > in > > the refrigerator the low temperature will cause the bubbles to disappear > and a > > clear liquid will rise to the surface- this is normal. Just stir before > using . > > (Local prospectors and Indians would skim this liquid from the top, > ferment > > it and use it as alcoholic liquor). > > Each time you wish to use your STARTER you must first pour out 1 c. of > > STARTER and set it aside as a STARTER for the next baking effort. This cup > > of STARTER is then returned to the container and the amount taken out is > > replenished by adding flour and warm water-NOTHING ELSE- The mixture > > will improve with time and once the fermentation is under way this cup of > > STARTER will be sufficient to sour the flour overnight. Let it work in the > pot > > for at least a day before storing in refrigerator. > > Biscuits > > 1 cup starter > > 2 cups flour > > 1 cup water > > 2 tbsp sugar > > 1 tbsp salt > > 1/4 tsp baking soda > > Roll out your dough to 3/4" thickness, cut to the desired shapes, place a > little bit apart on a lightly greased backing pan. Put in a warm place to > rise (proof) to about double size. Bake for about 10-12 minutes or till > brown at 350 degreese F. You can also do drop biscuits or fry biscuits by > putting in oil. > > Cinnamon Rolls > > 3 cups starter > > 5 cups white flour > > 1 1/2 cups water > > 1/2 tsp baking soda > > 3 tbsp sugar > > 1 1/2 tbsp salt > > Flour counter top and knead dough, it will be soft. Roll out into a > circle, cover with soft > > oleo, sprinkle with sugar and cimmamon. Roll up dough and slice into 1 > inch slices, place > > in sprayed or greased pans and let rise until double in size. Bake at 350 > degrees until golden brown. > > Pizza dough > > 3 cups starter > > 5 cups white flour > > 1 1/2 cups water > > 1/2 tsp baking soda > > 3 tbsp sugar > > 11/2 tbsp salt > > Flour counter top, knead dough, it will be soft. Roll out pizza dough and > place on greased or sprayed pizza pans. Cover with sauce and cheese, then > the toppings you like, bake at > > 375 degrees until bottom of crust is brown. > > > ------------------------------- > To unsubscribe from the list, please send an email to > PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message

--- Ron wrote: > Tracy, > > I have often thought that if people had to kill the chicken, scald > and pluck the feathers and remove the entrails, not only would 'The >Colonel' be out of business, but there's be a whole lot more >vegetarians in the world. **************************** Ron, How right you are!! My husband brought chickens home one time and said I wouldn't have to see them. (They were out walking in the yard for about 3 days!) He was going to take care of the whole operation. Well, I got stuck making the hot water and carrying it to him, and had to see the poor chickens getting ready for their "hot bath". He plucked and cleaned and we froze the chickens but we never ate them. I ended up giving them to my parents, who roasted them. I even hate to think there is a deer, squirrel, raccoon, chicken or whatever it may be at the time, in my freezer. And I really hate to be searching for dinner and come across one of the carcasses! tracy ____________________________________________________________________________________ Looking for a deal? Find great prices on flights and hotels with Yahoo! FareChase. http://farechase.yahoo.com/

Okay here is the recipe for my sour dough.. I use it for pizza dough mostly I mix it up in the morning and use it in the evening (I don't like a sour taste so that's why I use in in the evening before it starts to sour).. Barb Sourdough Recipes Adventures in sourdough. The food staple of miners The way we like um in Idaho City Sourdough Starter 2 c. warm water into container-add 1 pkg. active dried yeast OR 1 yeast cake OR 1 level tbsp. dried yeast Add- 2 c. of white flour Mix these ingredients to form smooth paste, leave lid loose fitting, then place the container in warm place overnight or longer if a more tangy flavor is desired, twenty-four hours at least is recommended. By this time the SOUR- DOUGH MIXTURE will be made up of small bubbles and should give off a pleasant alcoholic aroma. This SOURDOUGH STARTER can be kept in the refrigerator as long as you replenish what is taken out for baking. (If the STARTER is not to be used for several weeks it can be frozen or dried to keep if from spoiling. In the dried form, the yeast goes into a spore stage, which is like dried yeast will keep for a long time. Water and warmth bring the yeast back to an active stage).While in the refrigerator the low temperature will cause the bubbles to disappear and a clear liquid will rise to the surface- this is normal. Just stir before using . (Local prospectors and Indians would skim this liquid from the top, ferment it and use it as alcoholic liquor). Each time you wish to use your STARTER you must first pour out 1 c. of STARTER and set it aside as a STARTER for the next baking effort. This cup of STARTER is then returned to the container and the amount taken out is replenished by adding flour and warm water-NOTHING ELSE- The mixture will improve with time and once the fermentation is under way this cup of STARTER will be sufficient to sour the flour overnight. Let it work in the pot for at least a day before storing in refrigerator. Biscuits 1 cup starter 2 cups flour 1 cup water 2 tbsp sugar 1 tbsp salt 1/4 tsp baking soda Roll out your dough to 3/4" thickness, cut to the desired shapes, place a little bit apart on a lightly greased backing pan. Put in a warm place to rise (proof) to about double size. Bake for about 10-12 minutes or till brown at 350 degreese F. You can also do drop biscuits or fry biscuits by putting in oil. Cinnamon Rolls 3 cups starter 5 cups white flour 1 1/2 cups water 1/2 tsp baking soda 3 tbsp sugar 1 1/2 tbsp salt Flour counter top and knead dough, it will be soft. Roll out into a circle, cover with soft oleo, sprinkle with sugar and cimmamon. Roll up dough and slice into 1 inch slices, place in sprayed or greased pans and let rise until double in size. Bake at 350 degrees until golden brown. Pizza dough 3 cups starter 5 cups white flour 1 1/2 cups water 1/2 tsp baking soda 3 tbsp sugar 11/2 tbsp salt Flour counter top, knead dough, it will be soft. Roll out pizza dough and place on greased or sprayed pizza pans. Cover with sauce and cheese, then the toppings you like, bake at 375 degrees until bottom of crust is brown.

If I had lived in the "old" days or even on a farm, I would be a vegetarian and thin! My hubby can't understand how I can eat beef or chicken from the grocery store (I really don't think about where it came from!) but won't eat it fresh. He is still trying to get me to eat venison...either as burger, roast or jerky. If I know it was walking around just yesterday, I can't eat it!! tracy -------------------- I've had deer meat a few times as hamburger at work but thought it tasted rather gamey. Even with the spices mixed in to kill the taste it still left a weird taste in your mouth. If we didn't clean up our George Foreman Grill right away (because we were busy waiting on customers) the deer grease would start smelling pretty nasty. Rick B

Deer meat is good and very tasty if the deer are small one's. If however the hunter is out looking for the "BIG ONE" or Monster DEER than it is a strong tasting meat.. That is why I clean my own deer when hubby brings it home..I label it sm or lg deer so I know which is more tender and which is tough. Lg is more tough. I have made deer meat for people and they can't tell the difference between it and beef.. One favorite way is to fix a sm pork roast with a deer roast . My son smoke's deer roast and its wonderful.. Barb ----- Original Message ----- From: "Richard Berkheiser" <reberkheiser@earthlink.net> To: <padutch-life@rootsweb.com> Sent: Tuesday, August 14, 2007 7:56 AM Subject: [PD-LIFE] Venison or Deer Meat > If I had lived in the "old" days or even on a farm, I would be a > vegetarian and thin! > My hubby can't understand how I can eat beef or chicken from the > grocery store (I really don't think about where it came from!) but > won't eat it fresh. He is still trying to get me to eat > venison...either as burger, roast or jerky. If I know it was walking > around just yesterday, I can't eat it!! > tracy > > -------------------- > > I've had deer meat a few times as hamburger at work but thought it tasted > rather gamey. Even with the spices mixed in to kill the taste it still > left a weird taste in your mouth. If we didn't clean up our George > Foreman Grill right away (because we were busy waiting on customers) the > deer grease would start smelling pretty nasty. > > Rick B > > ------------------------------- > To unsubscribe from the list, please send an email to > PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message

No I have a recipe for sour dough and its flour yeast, sugar and salt Barb ----- Original Message ----- From: "Ron Vuxta" <rvuxta@charter.net> To: <padutch-life@rootsweb.com> Sent: Tuesday, August 14, 2007 7:43 AM Subject: Re: [PD-LIFE] Bread > Just a thought but isn't sourdough bread a non-yeast bread??? > > > Ron Vuxta > Fallon, Nevada > > -----Original Message----- > From: padutch-life-bounces@rootsweb.com > [mailto:padutch-life-bounces@rootsweb.com] On Behalf Of > lllorensen@sbcglobal.net > Sent: Tuesday, August 14, 2007 3:17 AM > To: padutch-life@rootsweb.com > Subject: Re: [PD-LIFE] Bread > > Lynn > I don't have any with out yeast sorry > Barb > > ----- Original Message ----- > From: "Lynn Vondran" <lynnvondran@att.net> > To: <padutch-life@rootsweb.com> > Sent: Monday, August 13, 2007 7:37 PM > Subject: [PD-LIFE] Bread > > >> Hi Barb and Anyone else, >> I have a lot of bread recipes, but do you happen to have any bread that >> is > >> NOT made with yeast? Now, I''m NOT talking about zucchini, pumpkin, etc. >> kinds of breads. I'm talking about regular bread, bread. >> Thanks! >> Lynn >> PS Remember, NO yeast, if you have one. I'm also not talking about >> Indian Fry Bread, either. There just has to be a BREAD, bread out there >> that doesn't use yeast to make it rise. >> >> >> >> >> Barb wrote: >> I was taught to make home made bread using a x large pan when I was 8 >> years >> old Mom never measured anything either . Everything turns out great you >> know from the feel of it when you have enough four making bread.. :) >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the >> quotes in the subject and the body of the message > > > ------------------------------- > To unsubscribe from the list, please send an email to > PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > > ------------------------------- > To unsubscribe from the list, please send an email to > PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message

Tracy, I have often thought that if people had to kill the chicken, scald and pluck the feathers and remove the entrails, not only would 'The Colonel' be out of business, but there'd be a whole lot more vegetarians in the world. Ron Vuxta Fallon, Nevada -----Original Message----- From: padutch-life-bounces@rootsweb.com [mailto:padutch-life-bounces@rootsweb.com] On Behalf Of Richard Berkheiser Sent: Tuesday, August 14, 2007 5:57 AM To: padutch-life@rootsweb.com Subject: [PD-LIFE] Venison or Deer Meat If I had lived in the "old" days or even on a farm, I would be a vegetarian and thin! My hubby can't understand how I can eat beef or chicken from the grocery store (I really don't think about where it came from!) but won't eat it fresh. He is still trying to get me to eat venison...either as burger, roast or jerky. If I know it was walking around just yesterday, I can't eat it!! tracy -------------------- I've had deer meat a few times as hamburger at work but thought it tasted rather gamey. Even with the spices mixed in to kill the taste it still left a weird taste in your mouth. If we didn't clean up our George Foreman Grill right away (because we were busy waiting on customers) the deer grease would start smelling pretty nasty. Rick B ------------------------------- To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Lynn here are two soft cookie recipes everyone loves. CHEWY BROWNIE COOKIES (By Florence McMahon) BEAT THESE TOGETHER: 2/3 CUP CRISCO 1 1/2 CUPS PACKED LIGHT BROWN SUGAR 1 TBSP. WATER 1 TSP. VANILLA ADD AND BEAT 2 EGGS STIR IN 1 1/2 CUPS FLOUR 1/3 CUP COCOA 1/4 TSP. BAKING SODA DROP ON UNGREASED SHEETS. SPRINKLE WITH SUGAR. BAKE AT 350 FOR 10 MINUTES. COOL ON SHEETS FOR 2 MINUTES THEN PLACE ON SHEETS OF FOIL. DO NOT OVER BAKE. I REMEMBER WE PUT ICE CREAM IN THE MIDDLE AND FROZE THEM. THEY WERE GREAT WHEN WE WERE KIDS AND THEY ARE STILL A FAVORITE. ------------------------------------------------------------------------------- The Ginger drop cookies recipe was for my sister this is the recipe I use and they are soft and everyone loves them to!! GINGER SNAPS (SOFT) Ruth Ann Seiler/Barb Lorensen Cream with Mixer: 1 Stick oleo ¼ cup Crisco 1 cup brown sugar ¼ cup dark molasses 1 egg Add and Stir with wooden spoon! 2 ¼ cups flour 2 Tsp. baking soda 1 Tsp. ground ginger 1 Tsp. ground cinnamon ½ Tsp. Ground cloves Chill Roll into balls dip in sugar Bake at 350 until tops start to crack they will look raw but they are not..remove from oven cool on sheets about 2 minutes remove and place on sheets of foil to finish cooling.

Just a thought but isn't sourdough bread a non-yeast bread??? Ron Vuxta Fallon, Nevada -----Original Message----- From: padutch-life-bounces@rootsweb.com [mailto:padutch-life-bounces@rootsweb.com] On Behalf Of lllorensen@sbcglobal.net Sent: Tuesday, August 14, 2007 3:17 AM To: padutch-life@rootsweb.com Subject: Re: [PD-LIFE] Bread Lynn I don't have any with out yeast sorry Barb ----- Original Message ----- From: "Lynn Vondran" <lynnvondran@att.net> To: <padutch-life@rootsweb.com> Sent: Monday, August 13, 2007 7:37 PM Subject: [PD-LIFE] Bread > Hi Barb and Anyone else, > I have a lot of bread recipes, but do you happen to have any bread that is > NOT made with yeast? Now, I''m NOT talking about zucchini, pumpkin, etc. > kinds of breads. I'm talking about regular bread, bread. > Thanks! > Lynn > PS Remember, NO yeast, if you have one. I'm also not talking about > Indian Fry Bread, either. There just has to be a BREAD, bread out there > that doesn't use yeast to make it rise. > > > > > Barb wrote: > I was taught to make home made bread using a x large pan when I was 8 > years > old Mom never measured anything either . Everything turns out great you > know from the feel of it when you have enough four making bread.. :) > > ------------------------------- > To unsubscribe from the list, please send an email to > PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

yes you have me thinking of all kinds of things to use now thanks Barb ----- Original Message ----- From: "P Dyer" <pdyer53@yahoo.com> To: <padutch-life@rootsweb.com> Sent: Monday, August 13, 2007 12:51 PM Subject: Re: [PD-LIFE] pepper jelly > Barb, > Great! Any seasonal decoration adds a bit of fancy to > this. Think pussy willows for Spring, daisies in > Summer, colored leaves in Fall, even little jingle > bells in Winter. Use your imagination. > Pat > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > ____________________________________________________________________________________ > Pinpoint customers who are looking for what you sell. > http://searchmarketing.yahoo.com/ > > ------------------------------- > To unsubscribe from the list, please send an email to > PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message

Lynn I don't have any with out yeast sorry Barb ----- Original Message ----- From: "Lynn Vondran" <lynnvondran@att.net> To: <padutch-life@rootsweb.com> Sent: Monday, August 13, 2007 7:37 PM Subject: [PD-LIFE] Bread > Hi Barb and Anyone else, > I have a lot of bread recipes, but do you happen to have any bread that is > NOT made with yeast? Now, I''m NOT talking about zucchini, pumpkin, etc. > kinds of breads. I'm talking about regular bread, bread. > Thanks! > Lynn > PS Remember, NO yeast, if you have one. I'm also not talking about > Indian Fry Bread, either. There just has to be a BREAD, bread out there > that doesn't use yeast to make it rise. > > > > > Barb wrote: > I was taught to make home made bread using a x large pan when I was 8 > years > old Mom never measured anything either . Everything turns out great you > know from the feel of it when you have enough four making bread.. :) > > ------------------------------- > To unsubscribe from the list, please send an email to > PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message

Lynn I'm not sure but the one's I bake are soft, any cookie is soft if you just bake them until they start turning brown.. Barb ----- Original Message ----- From: "Lynn Vondran" <lynnvondran@att.net> To: <padutch-life@rootsweb.com> Sent: Monday, August 13, 2007 7:39 PM Subject: Re: [PD-LIFE] The Stories of Our Lives > Are these Ginger Drop cookies soft? > Lynn > > ------------------------------- > To unsubscribe from the list, please send an email to > PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message

Irish Soda Bread doesn't have any yeast and can be made with white or whole wheat flour. It is a little heavier, but really yummy. Jane Lynn Vondran <lynnvondran@att.net> wrote: Hi Barb and Anyone else, I have a lot of bread recipes, but do you happen to have any bread that is NOT made with yeast? Now, I''m NOT talking about zucchini, pumpkin, etc. kinds of breads. I'm talking about regular bread, bread. Thanks! Lynn PS Remember, NO yeast, if you have one. I'm also not talking about Indian Fry Bread, either. There just has to be a BREAD, bread out there that doesn't use yeast to make it rise. Barb wrote: I was taught to make home made bread using a x large pan when I was 8 years old Mom never measured anything either . Everything turns out great you know from the feel of it when you have enough four making bread.. :) ------------------------------- To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message --------------------------------- Be a better Heartthrob. Get better relationship answers from someone who knows. Yahoo! Answers - Check it out.