Ideas - Making a Cooking Book

OK, So I've decieded that instead of always printing off the same recipes I always use, and wasting printer ink. I was going to make myself a nice cookbook in this beuaitful looking binder i have (it looks like an old fashion book, with blakc leather bindings, it was my English binder in grade 12, and the only binder i didn't want to throw away) But, I'm trying to figure out how i should section my binder. Cause I don't want to use the seprators you get for classes. Cause they aren't very nice looking, and I want to be able to put them in some sort of protection so that the splatter from the foods im making.

And also, i want to be able to section sections. Which, sounds weird, But like for Breads, i have sweet breads (such as monkey bread and cinnabons) and than you're normal white and whole wheat type breads. So, I'm lost to how to do that part.

Also, if you guys have any awesome recipes that you like to share, post them here so i can add to it.

So, because the binder looks like an old book I'm kind of working it around it. Fancy, old fashion. Like alot of the recipes, as i type them up are eiter in Script, or Old English text. So, if you can think of ideas using those in here, it would be good to.

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7 replies since 24th January 2009 • Last reply 24th January 2009

Reply #1:

ooooh i been wanting to make something like this for awhile...but instead i have recipes floating around the house...litterally. Once I get a free minute I will drop you a recipe of my favorite FUNNEL CAKES! Yummy. Happy

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Reply #2:

yum Happy Heres One of my favorites:

Cinnabons:

dough:
2 packages of active dry yeast.
1 cup warm water
2/3 cup of sugar + 1 tablespoon.
1 cup warmed milk.
2/3 cup of butter
2 teaspoons salt
2 eggs
7 cups of flour

Filling:
1 cup melted butter
2 cups sugar -1 cup brown, 1 cup white
Cinnamon spice, to taste

Oven : 350*F

now, i have no idea what the steps writen are. but You make it like normal bread. Add yeast to the warmed water that has been mixed with the sugar. Once the yeast has been raised, add ingerditants normally. The filling is moveable, I never measure, cause i like it my own way (which includes enough sugar to put my diabect parents into acoma)

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Reply #3:

Ok, i'm doing a Need-to-know page. Whihc pretty much has conversions (as in like 16 tablespoons to a cup 1/4 cup of liquid to each egg and the such) but i'm not sure why.

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Reply #4:

That's helpful, just in case you get a recipe with measurements you don't get. For Christmas, I got a "Home Journal", which is this really nice Paperchase book. It starts off with a conversions chart and then it has loads of sections with some lined pages and some squared pages, and loads of sections to put things in. It's so beautiful. I'm going to fill it with recipes too, mainly so that when I go to Uni I won't have to bring ten cook books with me, but I don't know what to put in it.

I do have an amazing baking book, I'll share some good recipes with you when I get hold of it again.

The easiest thing to do would probably be to section it into, say Starters, Main Courses, Desserts, Savoury Snacks, Sweet Snacks, Parties, and so on

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Reply #5:

1 egg
2/3 cup milk
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder

Once you get your oil hot in the pan, use either a spoon to drizzle some batter into it or use a FUNNEL just swivel it around in the oil, there is no wrong way in doing so. Once Golden brown take out on a paper towel and let cool off. Then dazzle it with some powder sugar and there ya have it Happy

I sometimes drizzle some chocolate syrup on it or Honey on it with the powder sugar. I am sure you can add fruits to it too. I like making these for breakfast for me and the girls. Happy

OO let me find a good yummy image for this too.




DONT IT LOOK SO GOOD! I think i shall make this right now for breakfast!

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Reply #6:

oh yum!!!

Lol, i'm having fun, and thanks Kitten, that is soo helpful with the ideas. I had desserts and main courses down. Was lost after that.

OH SO HAPPY! cause i'm not stealing them, just borrowing, both my mom and my nana are lending me their recipe cards so i can write down the ones i like. The ones my nana has, some have been in the family for almost 150 years Happy

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Reply #7:

if you know someone that has a laminator, have them just put a few pieces of laminat toghther (clear) so it can lay over your recipe, protect it and you can still see it.

design your own dividers and laminate them. that way it is totally you.

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