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

Sherry...some questions

Misc.

I am confused. In this post you are
asking for a recipe including cake
flour and non fat milk...

The recipe posted in response
to you earlier request includes
those two items but you said
that was not right.

what am I not seeing here, and
isn't it the cake flour that
makes them soft?

MsgID: 0040683
Shared by: Shirl
In reply to: ISO: Still looking for Black & White cookies.
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Still looking for Black & White cookies.
  Sherri from Mass.
2 Sherry...some questions
  Shirl
3 I made a Boo-Boo I meant to say without
  Sherri from Mass.
ADVERTISEMENT
Random Recipes
  • Mini Sausage Tarts
  • MINI SAUSAGE TARTS 1 pound fresh bulk sausage 1 cup chopped sweet onions 8 ounces button mushrooms, cleaned and chopped 1 1/2 cups fresh breadcrumbs 1/3 cup roasted red peppers, drained 4 ounces crumbled plain Feta c...
  • Tabouli Herb Salad
  • TABOULI HERB SALAD 4 tbsp olive oil 3 lemons, juiced salt and pepper (to taste) 2/3 c up bulgur (#1, the finest grain possible) 2 tbsp chopped fresh mint 2 garlic cloves, minced 2 tomatoes, finely chopped 1/2 onion, g...
  • Chicken in Sour Cream (Colorado Cache Cookbook)
  • CHICKEN IN SOUR CREAM (Chicken breasts marinated overnight in sour cream, coated in bread crumbs and baked.) 2 cups sour cream 1/4 cup fresh lemon juice 4 teaspoons Worcestershire sauce 2 teaspoons celery salt 2 teasp...
ADVERTISEMENT
  • Buca di Beppo Porchetta Rustica - I made this recipe...
  • I'm a big fan of the original, at Buca di Beppo and though this recipe is close, it is not quite right, to me. I tried this recipe and, while I thought the sauce was quite good, I would definitely recommend a couple of c...
  • Crispy Carb Rangoon
  • CRISPY CARB RANGOON 1 (8 oz.) pkg. cream cheese, softened 2 green onions, finely chopped(scallions) 1/4 cup finely chopped initation crabmeat 1 tsp minced garlic 16 wonton wrappers Oil for frying Sweet and sour sauce ...
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
  • Sherry...some questions
  • 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!