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

You're most welcome Janet - I'm happy I could help! (nt)

Misc.
nt
MsgID: 0223131
Shared by: Betsy at Recipelink.com
In reply to: Thank You: Rhubarb Cream Pie - Thank You!!
Board: All Baking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe: Rhubarb Cream Pie (not using milk or cream)
  Betsy at Recipelink.com
2 Thank You: Rhubarb Cream Pie - Thank You!!
  Janet, Billings, MT
3 You're most welcome Janet - I'm happy I could help! (nt)
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Sesame Brittle with Orange Flower Water (microwave)
  • SESAME BRITTLE WITH ORANGE FLOWER WATER Butter for greasing the foil 11/2 cups white sesame seeds 3/4 cup sugar 3/4 cup natural honey 1 cinnamon quill 2 tbsp water 1/2 tsp orange flower water 1/4 tsp baking soda Ligh...
  • Apple Nut Loaf
  • APPLE NUT LOAF 3 cups peeled, diced raw apples 2 cups sugar 1 cup oil 2 eggs, beaten 2 tsp. vanilla 3 cups flour 1 tsp. ground cinnamon 1 tsp. baking soda 1 tsp. salt 1 cup pecans, chopped Preheat oven to 350 degrees...
  • Skippers Dock Restaurant House Dressing (1980's)
  • HOUSE SALAD DRESSING From Skippers Dock restaurant, Stonington, CT. 1/2 cup granulated sugar 1 tsp dry mustard 1 tsp paprika 1/4 tsp salt 5 tbsp red wine vinegar 1/3 cup honey 2 or 3 tbsp lemon juice 2 tbsp shallots 1...
  • German Lentil Soup with Frankfurters
  • GERMAN LENTIL SOUP WITH FRANKFURTERS 2 onions, chopped 1 clove garlic 2 carrots, chopped 2 celery ribs, chopped 2 tablespoons oil 8 cups water 1 cup lentils 1 bay leaf 1 1/2 teaspoons salt 1/4 teaspoon pepper 1 pound ...
ADVERTISEMENT
  • Julia Child's Cinnamon Toast Flan (A Bread Pudding)
  • CINNAMON TOAST FLAN (A BREAD PUDDING) 4 tablespoons softened unsalted butter, divided use 6 or 7 slices white sandwich bread, crusts left on 1/4 cup sugar mixed with 2 teaspoons ground cinnamon Creme Anglaise (recipe ...
  • Vanilla Creme Brulee (make ahead)
  • VANILLA CREME BRULEE "The basic, classic creme brulee, and hard to beat. Make the custard a day in advance if you like." 2 cups heavy (whipping) cream 2...
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
  • You're most welcome Janet - I'm happy I could help! (nt)
  • 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!