ADVERTISEMENT
- Real Recipes from Real People -

the round brown vanilla wafers

Misc.






MsgID: 022357
Shared by: T. Lee
In reply to: Vanilla Wafers?? The cream filled ones o...
Board: All Baking at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Lemon Split Pea Soup (food processor)
  • LEMON SPLIT PEA SOUP FOR THE SOUR CREAM GARNISH: 1 cup sour cream 3 tbsp finely minced fresh cilantro or dill 1 tbsp finely minced lemon zest FOR THE...
  • Calzone (bread machine dough cycle)
  • BREAD MACHINE CALZONE SMALL: 2/3 cup water 1 tablespoon olive oil 1/3 teaspoon salt 1/4 teaspoon oregano 2 cups bread flour 1 teaspoon yeast MEDIUM: 1 cup water 1 1/2 tablespoons olive oil 1/2 teaspoon...
  • Boreks (Turkish Meat Turnovers)
  • BOREKS (TURKISH MEAT TURNOVERS) 1 lb. lean ground meat, any kind, lamb is Turkish 1 onion, chopped 3 mushrooms, chopped 1 mint leaf, chopped small amount of bouillon and flour (for thickening) Filo crust for triangles...
  • Minted Zucchini and Sweet Corn Salad
  • MINTED ZUCCHINI AND SWEET CORN SALAD 3 tablespoons olive oil (preferably extra virgin), divided use 4 pounds small zucchini, cut into 2-by-1/4-inch julienne 2 medium onions, minced 2 cloves garlic, minced 1/3 cup wine...
  • Cheechako Chicken
  • CHEECHAKO CHICKEN 4 chicken breast halves, boned 1/4 teaspoon thyme leaves 2 medium onions, chopped 2 tablespoons butter 1 1/4 teaspoons salt, divided 1/8 teaspoon pepper, divided 1 tablespoon chopped parsley 1/4 teas...
ADVERTISEMENT
  • Sesame Lemon Chicken (with lemon sauce)
  • SESAME LEMON CHICKEN 6 whole chicken breasts, halved horizontally 7 dried black Chinese mushrooms (optional) FOR THE MARINADE: 1 large garlic clove 1 piece fresh ginger, 1/2-inch long, peeled and halved 1/4 cup dry ...
  • Shish Kabobs with Tomato-Hoisin Sauce
  • SHISH KABOBS WITH TOMATO-HOISIN SAUCE 2 large red bell peppers, cut into 1-inch pieces 1 (1 lb) pkg. mushrooms 1 lb. chicken breast, parboiled, cut into 1-inch cubes 2 large zucchini, cut into 1-inch slices 1 lb. t...
  • Pecan Brittle (using sugar and corn syrup)
  • PECAN BRITTLE 2 cups granulated sugar 1 cup golden corn syrup 1/2 cup water 1 1/2 cups pecans 2 tbsp butter 1/2 tsp salt 1/2 tsp baking soda In a heavy saucepan, combine sugar, corn syrup and water; bring to boil ove...
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
  • the round brown vanilla wafers
  • 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!