ADVERTISEMENT
- Real Recipes from Real People -

I will halve the cake recipe, Jackie

Misc.
and it will fit into my new scalloped-design silicone tube cake pan. If there is still too much batter, I will make a muffin or two.

My biggest eater here does not like cake. And he is a string bean! How's that for a causal relationship?

Still tastes good to me, even if it all goes to my hips!

thanks again,

Carolyn!
MsgID: 0816656
Shared by: Carolyn, Vancouver
In reply to: Onion soup tastes so good on a chilly fa...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pineapple-Raisin Fried Rice
  • PINEAPPLE-RAISIN FRIED RICE "Fruit-filled fried rice to serve with meats and fish." 2 tablespoons olive oil 1/4 cup minced fresh garlic 1/4 cup minced fresh gingerroot 2 cups diced pineapple 3 cups (1 pound) cook...
  • Pecan Upside-Down Cake with Bourbon Whipped Cream
  • PECAN UPSIDE-DOWN CAKE WITH BOURBON WHIPPED CREAM 1 1/2 ounces (3 tablespoons) unsalted butter, plus additional to grease the pan 3/4 cup tightly packed light brown sugar 1 1/2 teaspoons ground cinnamon 1/4 cup honey ...
  • Herb and Sea Salt Seasoning (make ahead)
  • HERB AND SEA SALT SEASONING "Garden fresh herbs preserved in sea salt provide an enticing seasoning for grilling vegetables or meat. Take the freshness of summer and bottle it for the winter. This versatile seasoning...
  • Lentil, Red Pepper and Potato Salad (Bertolli)
  • LENTIL, RED PEPPER AND POTATO SALAD 2 cups cooked lentils 1 cup diced (1/4-inch) cooked potatoes 1/2 cup cooked fresh or thawed frozen green peas 1/2 cup finely chopped red bell pepper 1/4 onp chopped red onion 1/4 cu...
  • Chicken Tarragon (with mushrooms, Wesson, 1960's)
  • CHICKEN TARRAGON 1 frying chicken, cut up 1/4 cup Wesson oil 1 onion, thinly sliced 1/2 pound fresh mushrooms, sliced I tsp. salt 1/4 tsp. ground black pepper 1 tsp. tarragon or marjoram 1/4 cup chicken broth, wi...
ADVERTISEMENT
  • Tex-Mex Potato Coins
  • TEX-MEX POTATO COINS 3 large red potatoes (about 1-1/2 lb), scrubbed, cut in 1/4-inch thick rounds 2 tbsp extra-virgin olive oil 2 tbsp Tex-Mex spice blend FOR SERVING: 3/4 cup sour cream 3/4 cup...
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
  • I will halve the cake recipe, Jackie
  • 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!