I made the yeast ginger beer featured here at some point, with fabulous results! I mean that stuff is delicious!

Here it is: http://crumpetsandcakes.blogspot.com/2010/07/homemade-ginger-ale-two-ways.html

I make jelly doughnuts with fresh yeast. Specifically sufganyot around Hannukah. But I bet it would be easy to find a "Berliner" recipe with fresh yeast.

You could make yeasted waffles. That is what we are having for dinner tonight. I usually freeze the extra waffles for quick breakfasts later. I use a recipe from Deborah Madison's vegetarian cooking for everyone for the waffles.

You can make bread, waffles, pancakes, some cakes, and the occasional cookie

Question-asker here! My bigger issue is that I'm living in a furnished rental with 1 pot, 1 pan, and very little baking equipment (all of which I've bought on my own). Plus one of those tiny oven that aren't much better than an EZ Bake. I wish I had a waffle iron - my grandfather would make incredible yeasted waffles and we'd freeze them for later.

I remember that ginger ale! Thanks so much for reminding me - this is totally something I can do in my kitchen!

I have a very tiny oven, too, but it actually is possible to bake bread in it - if you bake it in the form of bread rolls, for example. :)

It takes longer, but it really doesn't harm the unbaked rolls to stay out at room temperature for a bit while the others are baked. But remember to let the dough rise twice; once after it's kneaded (until it's twice the size), and once after you form the dough into rolls.

You can use this recipe! I just baked them yesterday, and they're surprisingly good for something this healthy. :) And also extraordinarily easy to make - you need a bowl, a big bowl and an oven, basically. And, okay, given the European measurements, also a weight, but I'm sure that you can google it. :)

500 g wheat flour
300 g oats
150 g wholemeal flour
50 g fresh yeast
approx. 4 dl of water
2 dl of yoghurt
2 tablespoons oil
1 tablespoon salt
1 teaspoon sugar

Mix dry ingredients well. Stir yeast into body-temperature water until dissolved. Add yeasty water, oil and yoghurt to flour mixture and knead well until the dough is smooth. Let the covered dough rise for approx. 2 hours, or until it is twice as big (my kitchen is cold. ;-) ).

Punch the dough down and form 20 rolls (or however many you'd like). Put the rolls on baking paper on a baking sheet and let them rise for another hour or so. Brush the top with yoghurt and bake for 12-15 minutes at approx. 390 degrees Fahrenheit.

You could make a pancake recipe with yeast, like blinis. Or if you have steaming equipment, Chinese buns.

Check the King Arthur Flour site - there are tons of quick, easy recipes. It's my go-to source for foolproof, well-tested recipes. There's even a Baker's Blog that chronicles any issues/problems/successes with a particular recipe.

You CAN freeze fresh yeast just fine and use it when you need it. Better to freeze smaller portions so you can just get out what you need.