Just my opinion but... I think that referring to a book or binder is a lot faster than sticking a CD into the computer, pulling it up and than rifling through the CD looking for pages that may or may not be as organized as they need to be. Even if organized, it would still be a matter of the scanning and then looking through the scanned and digitized pages one at a time. If I were you, I'd spend the time typing the recipes -- yes, one by one -- into one of the great many recipe programs. I like MasterCook but there is one that has been posted here that is a web link for a free download. Once the recipes are in a recipe organizing program, you can sort them, combine them, print them, find them, search them by ingredients or pretty much anything else, menus and much more. Truly inspiring. Joe

I copy and paste into a Word document then place in an appropriate folder. I have a recipe folder and within that folder have folders for Appetizers, Breads, Breakfast, etc. And, occasionally, within those folder have other folders; for example, in the Beverage folder there are additional folders, one for Alcoholic and one for Non-Alcoholic. In the Vegetable folder, there are folder for Legumes with additional folders, Root Vegetables with additional folders. You get the idea. These are saved in an external drive. And are very easy to locate. Forgot to say that the folders are on the computer, not actual paper folders. I don't print a recipe until I am ready to use it. Also just remembered to say that I keep these in a master folder called "Recipes to Try." If we don't like the finished product, the recipe is deleted. If we do like the finished product, the recipe is moved to another folder called "My Favorite Recipes." I make notes on these as to when I made it and who was present to eat it and favored it.

Many years ago, I wanted just what you want - someplace to put a lifetime of clippings from magazines, newspapers, and to also put recipes from my late mother's handwritten cookbook. I found a program called Mangia and asked for it for Christmas from my children. I then spent the next two winters in Maine putting all my recipes into this program that was not terribly user friendly. But it was very nice to have all these with me when I went back and forth to Maine. Then Mac did a major upgrade of their System software and Mangia would no longer work. If one Googles Mangia, there are still folks out there trying to figure out how to export all those recipes our of Mangia into something else. The designer of Mangia does not reply to emails/phone messages/letters. Finally, I had to do something - I was running this on an old computer that could bite the dust any day. I took screen shots of all of the recipes in Mangia, saved them as PDF files, and then stored them in Dropbox and made them accessible to both my adult children (Granny's Christmas cookie recipes were all there!). I will never again put recipes in a software app or program. They come and go, developers lose interest and don't want to bother to revise them to work with new operations systems, be they Windows or Mac. Type them up in Pages or Word and then do as I did, only you can just directly save them as PDF files and then put them in folders you have organized to make it easy for you to find them. No, a search function may or may not work, but you will have them in a format that won't become outdated and obsolete. After a hard drive died on one of my computers, and motherboard on the other at the same time, I paid a company to retrieve these recipes which I thought were gone forever. I then went "low tech" and printed them all out, put them in vinyl sleeves and in a notebook I keep in my kitchen. They are also backed up to a CD disk which is in my safe. I know - overkill - but we are talking about my beloved mother (1908-1993) and her wonderful recipes for pies/cakes/yeast rolls/biscuits and her famous Christmas cookies!

I've had similar frustration in trying to figure out what is happening with the Master Chef settings while cooking and how to use them effectively. This is especially true with bread baking, because Master Chef seems to include some proofing time in the oven but you can't tell how long the cycle is in the oven or how much proofing is needed before putting it in the oven. Imagine my surprise when I came across this Miele USA *convection* oven bread recipe book, which has recipes that tie to each of the Master Chef Plus settings for their convection oven: https://us.mieleusa.com/pdf/brochures/MasterChef_Plus_Recipe_Book.PDF. It would be so useful if they could produce something similar for the Combi Steam oven that tied to the Master Chef selections listed there.