Hi, YoYo - Not to worry - I was very flattered that you commented on both my recipe and my Mum's as well.
Of coarse you wouldn't have had any way of knowing that Katiecooks was my mother nor that she had passed away - I was just so delighted to see one of her recipes pop up like that when I least expected it. Kind of a blast from the past for my wife and me both. We miss her so much and it's so nice to see that her love of baking lives on without her Thanks for your interest in her bread and my spoon biscuits - they're really handy little critters, incidently. Just pop them into the oven and in just moments they're ready, all lovely and hot and steamy with some jam or jelly or honey and plenty of butter. Really good stuff. Eating way more of them then I ought to has visably expanded my horizons and my waistline!

Ian M.

Ian, pleased to see you here. I haven't made the biscuits yet but will Soon. They sound easy and tasty. I never use self-rising flour but can adapt it. Wishing I had some right now.
I did bake a loaf of beer bread yesterday YoYo got me wanting to bake again. CF:)

I made a beer bread and it certainly was different. My only drawback was that with just one person eating on it, it started going bad too soon. Hmmmm......think I'll try it again now that you mention it.

YoYo, its an OK bread but not the best I have ever eaten. Makes good toast though. Just had some for breakfast. I want to do some of the more artisan type breads. You know just to see if I like them and the wife has to like them also. Fun stuff. CF:)

Good morning CF. I've made beer bread a couple of times and find that it freezes well for keeping until a later time. My wife (the family baker) makes many types of artisan bread and they're all delicious! I've been trying my hand at some different things lately - made some Parker House original recipe rolls the other day and would have to say that they are really, really delicious and a total pain to make. There is so much rather nuisance fiddling you have to do with them. But they're worth the effort in the end for the fabulous, buttery taste of them. Trouble was, one of the things you have to do with them is to fold the rounds double and then dip them in melted butter prior to baking them and mine persisted in "unfolding" after being dipped. Made for some funny-looking rolls........

Fallon has made some mighty tasty artisan bread that I believe she once posted the recipe for elsewhere. I'll see if I can't get her to join up here and post it again. Delicious bread and the unbaked bread "starter" stays viable in the fridge for a while - longer than I'd have thought possible before I saw her do it. Really excellent bread. Uses two packages of yeast, I recall, and when proofing, it literally climbs out of the bowl and has to be captured and put back where it belongs. Fun stuff to work with.

CF, we're still having our poker night gatherings from the resort staff and I'll have to post some of the recipes that periodically show up on poker nights. Some interesting and tasty things have emerged from all the kitchen staff. We're all interns and learning as we go and we can all see the progress we've made in the imagination that comes out on poker nights! The other night one of the guys had somehow gotten ahold of a knockoff of the hash brown casserole that Cracker Barrel Restuarants makes and he made it with some sausage for our dinner that night and it was out of this world. I'll see if he's willing to share his recipe and post it here, if he does. I can't remember ever eating anything that tasted better than that did! Or perhaps I can get him to join up here and post it himself, along with some of the other good things he produces. He's one of the best at the resort! He got pretty badly beat up on from a foodie forum once and, like my wife, it's made him pretty reluctant to ever try one again. But I told him this one is a good one and you're the top chef here - good management on that basis...so perhaps they both will join up. I hope so.

Ian:D