ADVERTISEMENT
- Real Recipes from Real People -

ISO: Corner Bakery - Swiss Oatmeal Recipe - does the recipe call for apple cider or skim milk?

Misc.
I LOOOOOOOOOOOOOOOOOVE this breakfast. Its the best but everyone has posted a diffrent way of making it. I am confused. I like the one that used apple cider but she doesnt use skim milk. Other users use skim milk. So wich is it? I had bannanas in mine and some didnt include in the listing. And most important did you all forget about that great SWEAT CRISP that was served with it. Does anyone know how to make that or what kind of breat it is?
  • Read Replies (13)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Outback Steakhouse Clam Chowder (quantity recipe)
  • Not sure if this is the "one." OUTBACK CLAM CHOWDER This is enough to feed a whole restaurant-- literally! 8 oz. chopped onions 8 oz. chopped carrots 1/2 oz. diced fresh parsley 4 oz. bacon, chopped 4 lbs. potat...
  • Cheese Stuffed Mini Meatloaves (using muffin pan)
  • CHEESE STUFFED MINI MEATLOAVES 1 pound lean ground beef or ground turkey 3/4 cup milk 1/2 cup uncooked quick oats 1 egg, beaten 1 teaspoon salt 12 cubes cheddar cheese FOR THE TOPPING: 1/4 cup packed light brown s...
  • Beef Ragout over Noodles (with carrots and mushrooms)
  • BEEF RAGOUT 1 lb beef bottom round steak, with bone, cut 1-inch thick 1 tsp dried thyme leaves 1/2 tsp salt 1/4 tsp pepper 2 tbsp vegetable oil 1 large onion, cut into wedges 2 cloves garlic, crushed 1 (13 3/4 oz) can...
ADVERTISEMENT
  • Zesty Chego Chips (using Pringles potato chips)
  • Zesty Chego Chips 1 cup shredded cheddar cheese 3 tbsp mayonnaise 2 tsp green onion, finely chopped dash ground pepper pinch garlic powder Pringles potato chips Preheat oven to 350 degrees F. Mix all ingredients excep...
  • Little Devil's Frosting for Chocolate Cupcakes
  • LITTLE DEVIL'S FROSTING FOR CHOCOLATE CUPCAKES 1 recipe for chocolate cupcakes of your choice FOR THE FROSTING: 8 ounces (1 ounce each) semisweet chocolate, finely chopped 3/4 cup heavy cream ...
  • Sausage Stuffing (using Kelloggs Croutettes)
  • SAUSAGE STUFFING 1 lb. pork sausage 1 cup onion, finely chopped 1 cup celery, finely chopped 2 boxes Kelloggs Croutettes Stuffing Mix 1 stick (1/2 cup) butter or margarine, melted 1 (16 oz.) can chicken broth 1 tsp. p...
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: Corner Bakery - Swiss Oatmeal Recipe - does the recipe call for apple cider or skim milk?
  • 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!