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

mmmmm, spies!

Misc.
They are indeed the best apples for pies!

A newer (at least to me) apple I find is good for pies and applesauce, as well as eating fresh is "Liberty".

Happy baking,

Carolyn!

p.s. Judy please post the apple and blueberry pie recipes, thanx!
MsgID: 0219958
Shared by: Carolyn, Vancouver
In reply to: ISO: Best Apples for Pie?
Board: All Baking at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Lemon Risotto (using egg substitute)
  • LEMON RISOTTO 4 cups chicken stock, divided use 3 ounces yellow onion (about 1 small onion), chopped (about 1/2 cup) 2 tablespoons dry white wine (or water) 1 1/4 cups Vialone nano, Carnaroli, or Arborio rice, uncook...
  • Hugo's Inn Restaurant Portabella-Crimini Stir-Fry
  • HUGO'S INN RESTAURANT PORTABELLA-CRIMINI STIR-FRY 1 1/2 lbs. Portabella mushrooms (amount can be doubled if desired) 2 medium onions 3 stalks celery 2 green peppers 1 tsp. fresh ground ginger 1/4 to 1/2 tsp. garlic po...
  • Hungarian Pork Aspic
  • HUNGARIAN PORK ASPIC 2.5 lb. (1,5 kg) pork trotters, rind, ears, and snout 1 lb. (0,5 kg) lean pork meat 1 carrot 1 parsnip 1 onion salt, pepper, paprika, garlic to taste Decoration: chilli pepper, tomato, parsley C...
  • Low Salt Challah Bread (using egg substitute)
  • LOW SALT CHALLAH BREAD 5 1/4 to 5 3/4 cups all-purpose flour, divided use 2 tablespoons sugar 1 envelope Fleischmann s RapidRise Yeast Dash powdered saffron (optional) 1 cup water 1 / 2 cup unsalted margarine ...
ADVERTISEMENT
  • Grilled Chicken with Mango Ginger Chutney
  • GRILLED CHICKEN WITH MANGO GINGER CHUTNEY 2 to 2 1/2 pounds boneless, skinless chicken breasts FOR THE MARINADE: 1 large ripe mango, peeled, pitted and pureed 1/3 cup balsamic vinegar 2 tablespoons...
  • Bulgur and Vegetables with Lemon Curry Dressing
  • BULGUR AND VEGETABLES WITH LEMON CURRY DRESSING "A versatile, fiber-rich whole grain, bulgur is familiar to many as the main ingredient in tabbouleh. Here, it's showcased as a tart and spicy main-dish salad." 1 cup b...
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
  • mmmmm, spies!
  • 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!