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

re: Concha (Mexican Pastry)

Misc.

From My Mexican Kitchen by Diana Kennedy has a great recipe for Concha (Mexican Pastry)
MsgID: 0310594
Shared by: ann, new york
In reply to: ISO: Concha - Mexican Pastry
Board: International Recipes at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Concha - Mexican Pastry
  Fred, Missouri
2 Recipe: Conchas (Coiled Sweet Rolls)
  Gladys/PR
3 re: Concha (Mexican Pastry)
  ann, new york
ADVERTISEMENT
Random Recipes
  • Banana Walnut Coffee Cake
  • BANANA WALNUT COFFEE CAKE FOR THE WALNUT AND SUGAR SPRINKLE: 1 1/2 cups chopped walnuts 1/3 cup sugar 1 tablespoon ground cinnamon FOR THE BANANA...
  • Macaroni Salad
  • MACARONI SALAD 1 pkg medium-size shell macaroni, uncooked 3 stalks celery, chopped 1 onion, chopped 4 radishes, chopped 1 cup mayonnaise 2 tablespoons horseradish Boil macaroni until tender, not overcooked; drain. ...
  • Pepper Steak (Campbell's, 1970's)
  • PEPPER STEAK 2 tablespoons flour 1/4 teaspoon salt Dash pepper 1 1/2 pounds round steak (3/4 inch thick) 2 tablespoons shortening 1 (10.5 ounce) can condensed Campbell’s Onion Soup (clear, not cream of) 1/2 cup ketchu...
  • Oreo Cookie Pudding Shot
  • OREO COOKIE PUDDING SHOT 1 package instant Oreo cookie pudding mix 1 cup milk 1 cup Baileys Irish Creme Mix pudding mix and milk for 2 minutes. Add in Bailey; mix. Put into 1 oz cups. Put in fridge for 30 minutes or...
ADVERTISEMENT
  • Frankfurters with Hot Potato Salad (1954)
  • FRANKFURTERS WITH HOT POTATO SALAD 6 medium-sized potatoes 1 onion, finely chopped 1 pound frankfurters Hot Dressing (recipe follows) Cook potatoes in skins and remove skins while hot. Cut potatoes in 1/2-inch cubes....
  • Date Nut Bread (dates and nuts soaked together)
  • DATE NUT BREAD 1 cup dates, chopped 3/4 cup nuts, chopped 1 1/2 tsp. baking soda 1/2 tsp. salt 1/4 cup shortening 3/4 cup boiling water 2 eggs 1/2 tsp. vanilla 1 cup 1 1/2 cups all-purpose sifted flour Combine dates,...
  • Chernosliv Layer Cake with Prune Filling
  • For anyone that is interested: CHERNOSLIV LAYER CAKE CAKE: 1 cup butter 1 cup sugar 2 eggs 1/4 cup cream 4 cups flour 2 tsp baking powder 1 tsp almond extract pinch of salt ...
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
  • re: Concha (Mexican Pastry)
  • 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!