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

re: Twice-Baked Almond Croissants - Comments

Misc.
Glad they turned out for you. I still have not made them, but will do so shortly. must be popular in Ely,MN
MsgID: 0219765
Shared by: Thomas of Delaware
In reply to: Recipe(tried): Twice-Baked Almond Croissants
Board: All Baking at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Glazed Lemon Loaf (using cake mix)
  • GLAZED LEMON LOAF 1 (2-layer size) Lemon Cake Mix 1 (4-serving size) instant lemon pudding mix 1 cup water 4 eggs 1/3 cup oil FOR THE LEMON GLAZE: 1 1/2 cups powdered sugar 3 to 4 Tablespoons fresh lemon juice Mix al...
  • Chocolate Bunny Bread
  • CHOCOLATE BUNNY BREAD DOUGH: 3 1/4 to 3-3/4 cups all-purpose flour 2/3 cup sugar 1/3 cup unsweetened cocoa powder 2 envelopes Fleischmann's RapidRise Yeast 3/4 teaspoon salt 2/3 cup...
  • Honey Oatmeal Gift Bread - June, a tip and a recipe...
  • June, I use a chopstick to wrestle the paddle out of the bottom of my bread loaf. It works well for me. I use a Krups electric slicer, a friend had one and it worked so well on the odd shaped loaf (my machine makes a tal...
  • Bake-Not Brownie Bars
  • BAKE-NOT BROWNIE BARS 19 HONEY MAID Honey Grahams, finely crushed (about 2-1/2 cups crumbs) 2 cups JET-PUFFED Miniature Marshmallows 1 cup chopped PLANTERS Walnuts 6 squares BAKER'S Semi-Sweet Baking Chocolate, choppe...
  • Light Christmas Fruitcake (using sour cream, 1960's)
  • LIGHT CHRISTMAS FRUITCAKE 1 (8 ounce) package pitted dates, cut up (makes 1 cup) 2 cups chopped pecans 1 cup raisins 1 (1 pound) container mixed candied fruit 3/4 cup soft butter or margarine, softened 1 1/...
ADVERTISEMENT
  • Asparagus Frittata with Basil, Shallots and Parmesan
  • ASPARAGUS FRITTATA WITH BASIL, SHALLOTS AND PARMESAN 1 pound thin asparagus Salt 2 tablespoons extra-virgin olive oil 3 medium shallots, minced 6 large eggs 1/2 cup freshly grated Parmigiano-Reggiano cheese 1/4 cup sh...
  • Eggplant and Herb Casserole
  • EGGPLANT AND HERB CASSEROLE FOR THE SAUCE: 2 1/2 lb ripe plum tomatoes (or 1 (28 oz) can imported crushed tomatoes) 10 tbsp olive oil, divided use 1 large onion, peeled and chopped 2 tbsp minced...
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: Twice-Baked Almond Croissants - Comments
  • 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!