ADVERTISEMENT
- Real Recipes from Real People -

ISO: Danish Pastry Recipe

Misc.

Does anyone have a recipe for authentic Danish Pastry? Or at the least a Sara Lee Pecan Coffee Cake taste-a-like.

MsgID: 0026539
Shared by: Ed
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Ed
2
  Judy/AZ
3
  Ed
4
  paul albright salem,oregon
ADVERTISEMENT
Random Recipes
  • Greek Chicken with Yogurt and Honey
  • GREEK CHICKEN WITH YOGURT AND HONEY 1 chicken salt and pepper pinch of oregano fresh lemon juice from 1 lemon Wash and pat dry the chicken, chop chicken in pieces... sprinkle with all the other ingredients and place...
  • Gluten-Free, Dairy-Free, Holiday Lemon Sugar Cookies
  • I could not find a copycat recipe for these cookies on the internet. Enjoy Life Lively Lemon Cookies - ingredients Source: Enjoy Life Sorghum Flour, Date Paste, Grape, Apple and Pear Juice Concentrates, Brown Pure Cane...
  • Frosty Creme de Menthe (1988) (blender)
  • FROSTY CREME DE MENTHE "As a delightful finale, serve this creamy shake in footed glasses with a peppermint stick or small rectangular mint as a garnish." 1 quart (4 cups) vanilla ice cream, softened 1/2 cup green cr...
  • Papa Gino's Dough Recipe Update
  • This is the closest I have come so far :) You need to cook it on a stone with your oven as hot as it goes. PAPA GINO'S DOUGH RECIPE UPDATE 3 1/2 Cups King Arthur All-Purpose Flour 1 1/3 Cups H2O (water) 1/2 Tsp IDY (...
  • Ham-Basil Quiche
  • HAM-BASIL QUICHE 1 (9-inch) pie shell. 1 cup diced smoked or cooked ham 1 cup shredded mozzarella or jack cheese 1 tbsp chopped fresh basil (or 1 tsp dried basil leaves) 1 tbsp mustard 3 eggs 3/4 cup heavy whipping cr...
ADVERTISEMENT
  • Make Your Own Boursin Cheese
  • MAKE YOUR OWN BOURSIN CHEESE "Use as a spread on crackers or use in cooking. You may also use it to top steaks, grilled chicken and fish." 1 (8 ounce) package cream cheese, softened 2 cloves garlic, crushed 1 teaspoo...
  • Stuffed Strawberries
  • STUFFED STRAWBERRIES 32 whole large strawberries, hulled 12 ounces cream cheese, softened 1/2 cup powdered sugar 1/4 teaspoon vanilla or almond extract 2/3 cup chopped pecans Cut a thin slice from the bottom of each ...
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: Danish Pastry Recipe
  • 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!