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

ISO: a sara lee type danish pecan coffee cake

Misc.
danish pecan coffee cake recipe, simaler to a sara lee
MsgID: 0067179
Shared by: paul albright salem,oregon
In reply to: ISO: Danish Pastry Recipe
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Danish Pastry Recipe
  Ed
2 Recipe(tried): Danish Pastry
  Judy/AZ
3 Judy-WOW
  Ed
4 ISO: a sara lee type danish pecan coffee cake
  paul albright salem,oregon
ADVERTISEMENT
Random Recipes
  • Brunch Cake (using biscuit mix) - Maybe this is it?
  • It sounds like you're talking about Jiffy "biscuit" mix... not "cake" mix, right? Here's a basic loaf cake recipe that calls for the addition of chopped apples. I don't see why fresh blueberries couldn't be substituted....
  • Betty Crocker Chinese Beef and Rice - recipe card #H5
  • CHINESE BEEF AND RICE 1 1/3 cups uncooked regular rice 1/4 cup salad oil 1 tablespoon salt 3 cups boiling water 2 beef bouillon cubes 1 tablespoon plus 1 teaspoon soy sauce 2 medium onions, chopped 4 stalks celery, ch...
  • Microwave Lemon Curd with Variations
  • MICROWAVE LEMON CURD "Lemon curd has long been a staple in many English households. It is fast gaining popularity in North America as an easy dessert served in tart shells, as a filling for meringue shells or to sprea...
  • Margaritas for a Crowd (serves 20-24)
  • Honest-to-Goodness Margaritas for a Crowd Makes 20 to 24 old-fashioned margaritas by Rick Bayless, Mexican food authority, award-winning author, and owner of Frontera Grill and...
  • Strawberry Muffins
  • STRAWBERRY MUFFINS 1 1/2 cups chopped Florida strawberries 3/4 cup sugar 1 3/4 cups all purpose flour, unsifted 1/2 teaspoon baking soda 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 2 eggs, beaten 1/4 cup butter, melt...
ADVERTISEMENT
  • Old-Fashioned Wheat Bread
  • OLD-FASHIONED WHEAT BREAD Makes 1 (1 lb) loaf 3/4 cup water 1 1/2 tablespoons canola oil 1 1/2 tablespoons maple syrup 1 2/3 cups unbleached all-purpose flour 1/3 cup whole wheat flour 2 tablespoons powdered milk...
  • Extra Sticky Buns (using frozen bread dough)
  • I was making stromboli today with frozen bread dough and my daughter wanted some of my sticky buns for work..... this recipe is fabulous especially if you like extra sticky!!!! Start by thawing two loaves (1 lb each) fr...
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: a sara lee type danish pecan coffee cake
  • 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!