ADVERTISEMENT
- Real Recipes from Real People -

Delicious!!!!!!!!

Misc.

I just finished the last of the Apple Pandowdy that my wife made 3 days ago.
There are only two of us here and she didn't eat much. Don't know where the rest went. I see that you already received the recipe so I don't have to include it. I do have another question though. Everyone thinks I'm nuts but there is a song with the words " shoo fly pie and apple pandowdy" in the body.
Does anyone happen to know the name of the song so I can get out of the Dog House? Really enjoy all the recipes. Thanks and keep up the good work and I'll keep on eating the work.
BobH



MsgID: 011896
Shared by: BobH
In reply to: ISO: Re: ISO: Apple Pan Dowdy
Board: Vintage Recipes at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Freezing Mashed Potatoes
  • I find that mashed potatoes do freeze well if cream cheese is added. They can be thawed and heated in the microwave, but will need a quick whisking to fluff them. I do not have a recipe, but I make them with the butter...
  • Cow Patties (Cookies)
  • Cow Patties MSG ID: 0070777 Juliet's No Bake Cookies/Cow Patties Source: WZZM 13, Grand Rapids, MI; Take Five Recipes 1/2 cup milk 2 cups sugar 1 stick butter 2/3 cup peanut butter 3 cups quick...
  • Ham and Cheese Calzone (using refrigerated pizza dough)
  • HAM AND CHEESE CALZONE 1/3 cup fat-free ricotta cheese 1/2 teaspoon dried oregano -- crushed 1/2 teaspoon freshly ground pepper 3/4 cup shredded part-skim mozzarella cheese 1/4 cup shredded fresh Parmesan cheese 1/4 c...
  • Christmas Fruitcake (for fruitcake haters)
  • Cynthia, This may not be their EXACT fruitcake confection, but it is really really close! Enjoy this one. CHRISTMAS FRUITCAKE (FOR FRUITCAKE HATERS) FOR THE CRUST: 1 cup all purpose flour 1/2 tsp ground cinnamon 1...
ADVERTISEMENT
  • Charlotte Russe for Maria
  • CHARLOTTE RUSSE 1 packet unflavored gelatin 1 tablespoon cold water, for softening gelatin 1/4 cup milk, room temperature 3 cups heavy cream, divided use 1 1/4 cups sugar, divided use 1 tablespoon homemade vanilla ext...
  • Scampi Chicken Linguini (with basil and olives)
  • SCAMPI CHICKEN LINGUINI 1 lb. boneless skinless chicken breast meat, chopped 1 tbsp. all purpose flour 1 tsp. kosher salt 1/4 tsp. ground black pepper 2 tbsp. unsalted butter, divided 5 cloves garlic, thinly slic...
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
  • Delicious!!!!!!!!
  • 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!