ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): French Toast Royale - Has anyone else duplicated?

Misc.
This is very good, but as the poster said not exactly the recipe.

I think the sauce at Log Cabin is more of a butter, brown sugar mixture with a little cream cheese. It is not exactly the same at Log Cabin every time I eat it. Sometimes it is a little thinner with not as much of a cream cheese taste. It is always the thing my entire family wants to eat the first minute we hit town.

Any other ideas?
MsgID: 1427689
Shared by: Donna TN
In reply to: ISO: French Toast Royale
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Sweet Potato Turkey Hash
  • SWEET POTATO TURKEY HASH 2 large sweet potatoes, peeled and cut into 1/4 -inch dice 1 tablespoon unsalted butter 2 tablespoons olive oil, divided use 1 small red onion, chopped 1 red bell pepper, diced 1 pound skinles...
  • Lentil Soup (crock pot)
  • LENTIL SOUP 1 cup dried lentils 1 cup carrot, chopped 1 cup celery, chopped 1 cup onion, chopped 3 large garlic cloves, crushed 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1 1/2 tables...
  • Dijon Beef Stew
  • DIJON BEEF STEW 2 lbs lean beef stew meat, cut in 1 inch cubes 3 tbsp olive oil 1 large onion, chopped 1/4 cup all purpose flour 1/4 cup brandy, optional 2 cups beef broth or 1 can (13 1/2oz) beef broth 2 tbsp dijon s...
  • Ham and Vermicelli Carbonara
  • HAM AND VERMICELLI CARBONARA "This recipe was inspired by a trip to the Emilian-Romagna area in Italy where Merle studied with Marcella Hazan. In this dish, country ham replaces the more expensive, imported Prosciutto...
  • Hazelnut Coffee Brittle (Paradise Bakery and Cafe)
  • HAZELNUT COFFEE BRITTLE 1 cup sugar 1/2 cup light corn syrup 1/4 cup water 2 teaspoons instant coffee granules 1/2 cup of unsalted butter, at room temperature Pinch of salt 1 teaspoon ground espresso beans 1/4 cup toa...
ADVERTISEMENT
  • Homemade Tartar Sauce
  • TARTAR SAUCE "This classic sauce for seafood has evolved over the years. The 1896 Boston Cooking School Cookbook called for vinegar, lemon juice, Worcestershire sauce, and butter. By 1939 Imogene Wolcott’s New England...
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
  • Recipe(tried): French Toast Royale - Has anyone else duplicated?
  • 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!