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

Belgium Pie

Misc.

Sheila, can you post some of the ingredients for a Belgium Pie?
It could make the search for the recipe much easier.


MsgID: 025007
Shared by: Gay R.
In reply to: ISO: Belguim Pie
Board: All Baking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Belguim Pie
  Sheila
2 Belgium Pie
  Gay R.
3 ISO: Belgium Pie
  sweetie98
ADVERTISEMENT
Random Recipes
  • Lemon Marmalade (1970's)
  • LEMON MARMALADE 6 lemons 7 cups cold water about 5 1/2 cups granulated sugar Slice unpeeled lemons and cut slices in half; you should have 4 cups. Place in a glass or pottery bowl, cover and let stand 24 hours. Put ...
  • Spicy Boiled Shrimp with Raspberry Dipping Sauce
  • SPICY BOILED SHRIMP WITH RASPBERRY DIPPING SAUCE "Shrimp takes on the bright yellow hue of turmeric as it cooks. Place it on top of the spicy raspberry sauce and you have a unique, show-stopper appetizer for spring." ...
  • Cinnamon, Date and Buttermilk Whole-Wheat Muffins
  • This recipe is from The Light Touch. CINNAMON, DATE AND BUTTERMILK WHOLE-WHEAT MUFFINS Source: The Light Touch Cookbook: All-Time Favorite Recipes Made Healthful & Delicious by Marie Simmons Makes about 12 muffins ...
  • Garlicky No-Cook Pasta Sauce
  • GARLICKY NO-COOK PASTA SAUCE 8 cloves garlic (or more to taste) 4 fresh tomatoes, chopped 2 tablespoons sliced black olives 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 pound pasta of your choice, cooked (...
ADVERTISEMENT
  • Potato Gratin with Variations
  • POTATO GRATIN WITH VARIATIONS "I like this best when the potatoes are sliced quite thin (a mandoline makes this easy): that way the potato slices are less likely to curl up and burn on the edges. Yukon Gold and other ...
  • Chocolate Chip Pizza Recipe Conversion
  • Here is what I came up with as a conversion/scale-down of the recipe: 3/4 lb butter (melted) = 1 1/2 cups 1/2 lb flour = 1 1/2 cups 1/2 lb sugar and brown sugar (equal parts) = little over 1/2 cup sugar, little over 3/...
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
  • Belgium Pie
  • 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!