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

re: Vienna torte

Misc.
I remember Militzers well. I taught a European Torte class at WCTC that included a recipe for my "take" on their wonderful torte.
MsgID: 018670
Shared by: Bruce Cartwright Milwaukee
In reply to: ISO: Vienna Torte
Board: Vintage Recipes at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Militzers Vienna Torte with Custard filling
  Merydith Wisconsin
2 ISO: Vienna Torte
  Merydith Wisconsin
3 re: Vienna torte
  Bruce Cartwright Milwaukee
4 ISO: Vienna Torte
  Merydith Wisconsin
5 Recipe: Vienna Torte with Custard Filling and Frosting
  susan stolt lemont ill
6 ISO: Vienna Torte
  maripat
7 Recipe: 4 Vienna Torte Recipes
  gwendolyn
8 ISO: Militzers Vienna Torte - Question for Bruce Cartwright Milwaukee
  Milw55
9 ISO: Militzers Vienna Torte
  Hockey Mom
ADVERTISEMENT
Random Recipes
  • Satay Udang (Dancing Prawns)
  • SATAY UDANG (DANCING PRAWNS) 4 Serrano red chilies, seeded and sliced 4 tbsp cilantro roots 1 3/4 tsp paprika 3 garlic cloves, peeled and minced 2 tbsp brown sugar 2 tbsp fish sauce 3 tbsp lemon juice 2 tbsp...
  • Roasted Broccoli with Lemon Bread Crumbs
  • ROASTED BROCCOLI WITH LEMON BREAD CRUMBS "A more healthful option than broccoli smothered in cheese sauce, this side dish goes beautifully with just about anything from roast chicken or beef to pork tenderloin or fish...
  • t cakes
  • I just tried Kate's recipe for T cakes. They stuck to the liners and I'm not sure if you all are using liners or not. They taste pretty good! Haven't had the originals but saw them on Road Tasted and they looked real ...
  • On-The-Run Morning Cookies
  • ON-THE-RUN MORNING COOKIES "Good ideas will make the rounds, and this one started with Margaret Fox's Breakfast Cookies at Cafe Beaujolais in Mendocino, California. I've lost track of what was in the original recipe, ...
ADVERTISEMENT
  • Machine Shed Stuffed Pork Loin
  • MACHINE SHED STUFFED PORK LOIN 2 to 4 lb. boneless pork loin prepared sage stuffing/dressing salt, pepper, ground sage, and garlic salt (to taste) Preheat oven to 325 degrees F. Butterfly the boneless pork loin and ...
  • Sweet Lemon Chicken (crock pot, Women's Circle, 1980's)
  • SWEET LEMON CHICKEN 1 (2 1/2 to 3 lb. each) ready to cook fryer chicken, cut up 1/4 cup all purpose flour 1 1/4 tsp. salt 2 tbsp. cooking oil 1 (6 oz.) can frozen lemonade concentrate, thawed 3 tbsp. brown sugar 3 tbs...
  • Canning Diced Tomatoes
  • You have a choice when canning the diced tomatoes. I recommed the "crushed tomato" method. Be sure to use bottled lemon juice in all of the recipes, even when pressure canning. It is necessary for safety from botulism. T...
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: Vienna torte
  • 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!