Yeast doughs used to be a nightmare for me. Our old houses have never held temperatures particularly well and the top of the refrigerator or the top of the hot water heater weren't warm enough for yeast to rise (or if they were warm, cat hairs would be that hidden seasoning element.) Then we got a bread machine. And I use it a lot to make dough and that takes it through the first rise and then I can do the second in the bread pan/baking sheet (Pizza), muffin tins, or whatever. In spring and fall I can use the kitchenaid mixer and get good dough. But summer heat and winter cold winds...bread machine is super important. Other problems: I think a lot of yeast that's sold is past its useful life; not just the date stamped on the packet but the yeast may have been overheated so much as to kill it before it gets to us. I buy the large two packs of yeast at Sam's and give one away. And I do know a lot of folks who bake. Second problem for me was I didn't think bread flour could be that important. It is. And the speed at which the texture develops comes with using bread flour. (I know a couple of bakers who use regular flour and love to knead bread and even one who buys gluten and adds it to 'regular' flour.) Right now I'm working on what for me will be the ultimate raisin bread. No burned raisins from their being in contact with the bread tin. Cinnamon and raisins in a near perfect swirl in the loaf. A nice rich bread made with an egg, and a little bit of care. Pepperidge Farm: eat your heart out.

My goal this week is to see if I can make 12 loaves of bread instead of just 10. If I can increase my output a little then I will increase my income from this small extra income scheme! Usually I make bread on Thursday and Friday evenings after work and try to put one recipe of dough in the fridge on Wed. night. The Country French loaves were rather big, so maybe I can get three out of the recipe instead of just 2. Plus, that recipe is really -- I mean really -- inexpensive to make. Chicken Lady said she could pick up more 25# bags of flour for me as it is near her daughters school! Otherwise I would have a very difficult time getting away from work to travel to get more flour. She knows I would do what I could to help her. Teresa

Cookie: If these are Sticky Bunns, it is better to put them in a Plastic container like the use for takeout foods. So the top don't touch. Or put the in a pan with a lid. If you use Alluminum Foil, make a tent over, use some toothpicks to keep it off the Goo ! Then take them out when you bring them to your neighbor. I buy Styrofoam containers from my market, for things like this and to take Dinners to people. Don't cost much. Lou

OOh! sounds good! So many cookie recipes....so little time!!