ADVERTISEMENT
- Real Recipes from Real People -

ISO: Banana Cake Recipe,please

Misc.




MsgID: 024067
Shared by: debra/northern ny
In reply to: ISO: calabrese bread
Board: All Baking at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Jennifer
2
  debra/northern ny
3
  Becky,LA
4
  debra/northern ny
5
  Leslie/Chicago, IL
ADVERTISEMENT
Random Recipes
  • Logan's Loaded Baked Potato Soup
  • LOGAN'S POTATO SOUP 2/3 cup butter 2/3 cup flour 6 cups milk 4 large baked potatoes, cooled, cut into 1-inch cubes water (as needed) salt and pepper to taste 1 cup sour cream TO SERVE: 5...
  • Sour Cream Pound Cake
  • This is my favorite pound cake...very moist with a wonderful texture. It is always the most requested cake by my family and friends! SOUR CREAM POUND CAKE 2 sticks butter (no substitute) 3 cups sugar 1 cup sour cream...
  • Freezing sweet potatoes
  • A friend of mine simply cooks the potatoes in the oven till done, just like you would if you were making baked potatoes. After they cool she peels them, mashes them, and puts them in zip lock freezer bags and freezes ...
  • 15-minute Stroganoff (1969)
  • 15-MINUTE STROGANOFF 1 pound round steak, 3 inch thick 1 (3-ounce) can (2/3 cup) broiled sliced mushrooms, with liquid 1 envelope dry onion-soup mix 1 cup dairy sour cream 2 tablespoons all-purpose flour Hot cooked no...
  • Mary Hemingway's Chop Suey (using chicken and shrimp)
  • MARY HEMINGWAY'S CHOP SUEY "Hemingway's fourth wife, Mary, first began experimenting with Chinese cuisine in 1948, shortly before she and Ernest left Cuba for a long trip to Italy. Upon their return, she prepared a fe...
  • Tony's Pasta Primavera (Tony's, St. Louis)
  • PASTA PRIMAVERA FROM TONY'S, ST. LOUIS 2 1/2 cups finely minced fresh vegetables (such as asparagus, broccoli, cauliflower, zucchini, mushrooms) 1 pound capellini (angel hair pasta), uncooked 6 tablespoons (3/4 stick)...
  • Whole-Wheat Date Walnut Bars
  • WHOLE-WHEAT DATE WALNUT BARS 3/4 cup whole-wheat flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 1 large egg 1/4 cup honey 2 tablespoons Canola oil 1/3 teaspoon grated orange peel (1/4 to 1...
ADVERTISEMENT
  • Peach Bread Pudding (using evaporated milk)
  • PEACH BREAD PUDDING 2 eggs 1/2 cup sugar 1/2 teaspoon nutmeg 1/2 teaspoon vanilla 1/2 teaspoon almond extract 1/2 teaspoon salt 1 (12 oz) can evaporated milk, scalded 1 2/3 cups water 4 slices buttered bread 1...
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: Banana Cake Recipe,please
  • 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!