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

Recipe(tried): My Mother's Apple Turnovers.

Misc.
My mother used to use dried apples or apricot.
sweeten to your taste and cook until tender,
She would use regular pie dough, roll into a circle and add the amount of filling you want.
Fry until brown, We loved them.

Louise
MsgID: 0052217
Shared by: Louise AR.
In reply to: ISO: Apple Turnovers (nt)
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Apple Turnovers (nt)
  Ralph
2 Recipe: Apple or Raspb turnovers(repost)
  Report from TKL Archive
3 Recipe(tried): My Mother's Apple Turnovers.
  Louise AR.
ADVERTISEMENT
Random Recipes
  • Chicken Pecan Pate
  • CHICKEN PECAN PATE 1 c. finely chopped pecans 2 c. diced cooked chicken or turkey 1 (8 oz.) pkg. cream cheese, cut into chunks and softened 1 clove garlic, minced 6 tbsp. mayonnaise 4 tsp. fresh dill or 2 tsp. dried...
  • Roast Fish with Honeyed Onions (serves 2)
  • ROAST FISH WITH HONEYED ONIONS FOR THE ONIONS: 4 tablespoons olive oil 1 pound onions, halved and thinly sliced 2 tablespoons honey Juice from 1/2 lemon Salt and freshly ground black pepper to...
  • Double Apple Corn Muffins (using apple and applesauce)
  • DOUBLE APPLE CORN MUFFINS 1 cup all-purpose flour 1 cup yellow cornmeal 1/4 cup sugar 1 tbsp. baking powder 1/2 tsp. salt 2 slightly beaten eggs 2/3 cup applesauce 1/2 cup milk 1/4 cup oil 1 large apple, peeled and fi...
  • Pavi Micheli's Baby Artichokes
  • PAVI MICHELI’S BABY ARTICHOKES "Artichokes often get a bad rap as a vegetable that doesn’t marry well with wine. This simple recipe proves that belief untrue. Pavi Micheli and her husband, Rob Lawson (he’s the wine ma...
  • Grandma's Molasses Banana Bread (2)
  • GRANDMA'S MOLASSES BANANA BREAD 1/2 cup butter or margarine, softened 1 egg 1 cup Grandma's molasses (not sure if this is the correct amount, maybe try 1/2-3/4 cup) 3 large bananas, mashed (about 2 cups) 1 cup whole w...
ADVERTISEMENT
  • Mascarpone Gelato
  • MASCARPONE GELATO 2 cups whole milk 2 cups heavy whipping cream 2/3 cup sugar 1 vanilla bean, split lengthwise 2 cups (16 ounces) mascarpone cheese at room temperature 1 teaspoon grated lemon zest 2/3 cup pine nuts, t...
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): My Mother's Apple Turnovers.
  • 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!