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

ISO: hard chocolate icing

Misc.
my grandmother made a choc icing that hardened like candy she always put the extra on a biscuit pan for us kids to break up and eat after it cooled,grannie used hersheys powder and poured it over the cake,it was not creamy at all anybody know this one.thanx in advance..glenda
MsgID: 016445
Shared by: g templeton texas
Board: Vintage Recipes at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: hard chocolate icing
  g templeton texas
2 Recipe(tried): Homemade Hot Fudge Sauce (re: hard chocolate icing)
  Donna/Arizona
3 ISO: hard chocolate icing
  Sarah in MD
ADVERTISEMENT
Random Recipes
  • Blackened Halibut (with Cajun-spiced rub)
  • BLACKENED HALIBUT "A hot grill coupled with a crispy, "blackened" crust adds a fiery, Cajun touch to halibut. New Orleans chef Paul Prudhomme is to thank for putting "blackening" on the culinary map." ...
  • Korean Barbequed Short Ribs
  • KOREAN BARBEQUED SHORT RIBS 5 pounds beef short ribs, 2 1/2-inch long FOR THE MARINADE: 1 tablespoon sesame seeds 1 cup soy sauce 4 garlic cloves, crushed 3 tablespoons sugar 2 tablespoons...
  • Chez Flamingo Orange Crispy Beef
  • CHEZ FLAMINGO ORANGE CRISPY BEEF 1/2 lb beef flank, cut into strips* Salt 1 egg white, beaten 1 tablespoon flour 1 tablespoon cornstarch 1/2 teaspoon baking powder 1 egg yolk, beaten 1 cup water, plus additional, as n...
  • Salmon Biscuits
  • SALMON BISCUITS 2 cups flour, sifted 4 teaspoons baking powder 3/4 teaspoon salt 4 tablespoons shortening 3/4 cup canned salmon, drained and flaked 3/4 cup milk grated cheese or pimiento cream cheese (for topping) Pr...
ADVERTISEMENT
  • Nut Crust for a Savory Quiche (using crackers)
  • Hi Kim, Whenever I make a savory cheesecake, I use the following recipe, pressed into a 9-inch springform pan. Maybe you could try it as a base in your quiche dish or pie plate. SAVORY NUT CRUST 3/4 cup finely chopp...
  • Cold Water Buns
  • COLD WATER BUNS 9 cups all-purpose flour 1/2 cup sugar 2 tbsp. instant yeast 1 tbsp. salt 1 cup Crisco vegetable shortening 8 cups water COLD Combine all dry ingredients except the cold water. Add all 8 cups cold wa...
  • Bleu Cheese Balls
  • BLEU CHEESE BALLS 1 (8 ounce) pkg cream cheese, softened 2 ounces bleu cheese 1/4 cup chopped onion 3 tablespoons chopped celery 2 tablespoons dried parsley 2 tablespoons dried chives (optional) chopped pecans or waln...
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: hard chocolate icing
  • 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!