ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Hot Cross Buns - Purity Flour 1937 - question

Misc.
Can you please tell me how many buns this recipe makes?? Thanks so much..
MsgID: 017950
Shared by: Jo-Anne Ontario canada
In reply to: Recipe: Hot Cross Buns - Purity Flour 1937
Board: Vintage Recipes at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe: Hot Cross Buns - Purity Flour 1937
  Betsy at Recipelink.com
2 ISO: Hot Cross Buns - Purity Flour 1937 - question
  Jo-Anne Ontario canada
3 re: Purity Flour Hot Cross Buns question
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Stir-Fry Zucchini Toss (with peppers and onions)
  • STIR-FRY ZUCCHINI TOSS 2 tablespoons vegetable oil 4 stalks celery, cut into 1/2-inch pieces 1 large green bell pepper, cut into strips 1 medium onion, cut into strips 3 medium zucchini, cut into 1/4-inch slices 2 tab...
  • Corn Flake Cookies
  • Sandra, I hope this is it! These are cut into bars. CORN FLAKE COOKIES 1 cup Karo light corn syrup 1 cup white sugar 1 cup peanut butter (I use crunchy!) Corn Flakes* Mix corn syrup and sugar in a saucepan and co...
  • Raspberry Roly-Poly with Sliced-Lemon Sauce
  • RASPBERRY ROLY-POLY FOR THE ROLY-POLY: 2 cups flour 2 tsp. baking powder 1/2 tsp. salt 4 tbsp. chilled unsalted butter, plus 2 tbsp. butter, melted 3/4 cup milk 2 cups fresh ripe...
  • Bolillos (Mexican Rolls)
  • BOLILLOS (MEXICAN ROLLS) FOR THE SPONGE: 3 tbsp sugar 2 1/2 cup warm water (108f to 110f) 1 tbsp active dry yeast 1 1/2 cup unbleached flour 1/4 cup gluten flour ...
  • Peanut-Butter Bran Muffins
  • PEANUT-BUTTER BRAN MUFFINS 1/4 cup peanut butter 1/3 cup molasses 1 egg 1 1/2 cups milk 1 1/2 cups bran flakes 1 cup raisins 1 1/2 cups sifted all-purpose flour 1 teaspoon salt 4 teaspoons baking powder 2 tablespoons...
ADVERTISEMENT
  • Company Chicken
  • COMPANY CHICKEN 1 box Kitchen Dancer Creamy Chicken Broccoli Soup 8 boneless, skinless chicken breasts 1/2 cup fresh grated Parmesan cheese 1 c. shredded cheddar cheese Make soup according to package directions....
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Hot Cross Buns - Purity Flour 1937 - question
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!