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

re: Freezing left-over french toast batter

Misc.
ADVERTISEMENT
Hi! (letter started this A M) Have the French toast batter in the freezing compartment right now...Will write YOU when results "are in". Too much trouble to go through all this web-work every time I want to write! Ginni had French toast this morning and had enough batter left for me, which she duly refrigated; but I was interested in a no-sodium bkfst (did not succeed). Had O J (no Sodium), half of an avocado (no Sodium), and porridge: oat bran (no Sodium) & whole grain Teff cooked using no Sodium? tap water...the quantity of Teff I had this morning contained around 10-mg of Sodium. Low Sodium important to me for blood pressure reasons, but did, and am, blowing good start sky high the remainder of day. Trade your list of no-Sodium foods for mine.? I guess (right now) the only way to do this to post it right here on RrecipeLink.com. I have not grown familiar with the site yet!!! Frank
MsgID: 071723
Shared by: Frank, KC metropolitan area
In reply to: re: freezing pancake batter - did you tr...
Board: Make Ahead & Mixes at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • No-Meat Greek Moussaka (serves 1)
  • NO-MEAT GREEK MOUSSAKA "Recipe may be doubled to serve two. Eat with crusty bread and a crisp green salad." 1 tablespoon vegetable oil, divided use 8 ounces eggplant, unpeeled, cut into 6 rounds, about 1/2 inch thick...
  • Chocolate Gravy
  • CHOCOLATE GRAVY 1/2 cup flour 1/2 cup sugar 1 tablespoon unsweetened cocoa powder 1 dash salt 1/2 cup milk 1 teaspoon vanilla 1/2 stick (1/4 cup) butter 1 can biscuits (or homemade) While the biscuits are baki...
  • Chili Parlor Nachos
  • CHILI PARLOR NACHOS "Eating these nachos -- mounded high, mortared together with melted cheese, and topped with steaming chile con carne -- is an exercise in manual dexterity and greed: Provide plenty of napkins. In T...
  • Prosciutto and Romano Cheese Grits
  • PROSCIUTTO AND ROMANO CHEESE GRITS 3 cups chicken stock 3/4 cup instant white grits 1/3 cup heavy cream 3/4 cup grated Romano cheese 1 teaspoon olive oil 1 tablespoon shallots, minced 1 teaspoon garlic, minced 1/4 pou...
  • Manual for Toastmaster Bread Maker Model TBR15
  • Hi Jennifer, Here is the manual for your model: Toastmaster Bread Maker Models TBR15 and TBR15CAN Instruction Manual and Recipes (click here) When you use the delay timer the machine will know...
ADVERTISEMENT
  • Steak Modiga (from a St. Louis Restaurant)
  • STEAK MODIGA Adapted from source: Brew Servings: 4 Note from source: Fabulous steak recipe that my father copied from a local Italian place that is an institution in St. Louis. This recipe is rich, but I promise you w...
  • Spiced Pumpkin Tiramisu ala Twinkies
  • I haven't tried this - copied it just now from a search for Twinkies. Most instructive. I didn't realize deep-fried Twinkies were so popular! SPICED PUMPKIN TIRAMISU ALA TWINKIES 1 package Twinkies (10 Twinkies) 1/8 ...
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: Freezing left-over french toast batter
  • 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!