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

ISO: Pyrex Round Glass Baking Tube instructions

Misc.
I just purchased a PyreX bake-a-round baking tube and it did not have the instructions. Can someone provide? Thanks
MsgID: 0223257
Shared by: Betty Brownlee - Arizona
Board: All Baking at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Pyrex Round Glass Baking Tube instructions
  Betty Brownlee - Arizona
2 Recipe: Pyrex Glass Bread Tube Instructions (repost)
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Lighter-Than-Air-Rolls (Overnight Yeast Rolls)
  • LIGHTER-THAN-AIR-ROLLS (Dough is refrigerated for at least 8 hours OR overnight) (Feathery texture and delicate taste) 2 (1/4-ounce) envelopes active dry yeast 1 cup warm water (105 - 115 degrees) 1 cup shortening ...
  • Spinach balls
  • I have made the spinach balls with the pepperidge fram stuffing, its very good and you can freeze them first on a cookie sheet and yes, i did cook the spinach a little before i made them....
  • Sizzling Home Fries
  • SIZZLING HOME FRIES 2 tsp paprika 1 tsp garlic powder 1 tsp salt 1/2 tsp black pepper 6 red potatoes, cut in 1 inch chunks 2 onions, chopped 1/3 cup oil In a large bowl, combine paprika, garlic powder, salt and black...
  • Chocolate Chip-Vanilla Scones (food processor)
  • CHOCOLATE CHIP-VANILLA SCONES 2 cups all-purpose flour 1/3 cup powdered sugar 1 tbsp. baking powder 1/2 tsp. salt 1/4 cup unsalted, sweet cream butter, chilled and cut into chunks 1/2 cup semisweet chocolate chips* 1/...
ADVERTISEMENT
  • Dakota Bread, Cafe Latte's
  • Dakota Bread, Cafe Latte's 2 Cups warm water, (105 to 115 F) 2 Packages active dry yeast (or 2 scant tablespoons) 1/4 Cup honey 14 Cups vegetable oil 1/2 Cup cracked wheat 1 Tablespoon salt 1 Cup whole wheat flour 5 Cup...
  • Pepperoni Dunkers (Bisquick Recipes)
  • PEPPERONI DUNKERS 2 cups Bisquick Original Baking Mix 1/2 cup cold water 1/2 cup chopped pepperoni 1/4 cup butter or margarine, melted 1 tablespoon grated Parmesan cheese 1 cup pizza sauce, warmed (for serving) In a...
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
  • ISO: Pyrex Round Glass Baking Tube instructions
  • 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!