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

ISO: Holly Wreaths Falling Apart?

Misc.
When we make the Holly Wreaths, they tend to fall apart really easily. Is there a way to tweak the recipe? They still taste great but are SUPER fragile.
MsgID: 0085805
Shared by: Elizabeth, St. Louis
In reply to: Recipe: Holly Wreaths (Mirro Cooke Press recipe)
Board: Cooking Club at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Wreaths
  Anne-Marie, Los Angeles
2 Recipe: Holly Wreaths (Mirro Cooke Press recipe)
  Joyce-OH
3 ISO: Mirro Holly Wreaths - question
  Barbara jacksonville florida
4 Recipe(tried): Hollly Wreaths (re: doubling recipe)
  Sue, Colorado
5 re: holly wreath cookies question
  Dawn Syracuse NY
6 ISO: Holly Wreaths Falling Apart?
  Elizabeth, St. Louis
7 Thank You: Holly Wreaths (Mirro Cookie Press Recipe)
  Larry Koziol, Oswego, Illinois
8 re: Mirro Holly Wreath recipe
  Joyce,Cleveland OH
ADVERTISEMENT
Random Recipes
  • Vanilla Whipped Cream
  • VANILLA WHIPPED CREAM 1 cup heavy (whipping) cream 1 vanilla bean, split lengthwise 1 tbsp confectioners' sugar Over medium heat, scald cream and vanilla bean; remove from heat. Cover and steep for 10 minutes. Scrape...
  • Turkey Bayou Burgers
  • TURKEY BAYOU BURGERS 1 lb ground turkey 2 scallions (3-inches of green left on), thinly sliced 1 red bell pepper, cored, seeded and finely chopped 1 tsp minced garlic 2 tbsp chopped cilantro 3/4 tsp dried thyme 1/2 ts...
  • Salt Scrub
  • I haven't made this yet, but I have bought several salt scrubs for hands and body and they work well at softening skin. It is my impression that mixing sea salts or sugar with regular baby oil would do the...
  • Asian-Cajun Crawfish Boil
  • VIETNAMESE-CAJUN CRAWFISH BOIL If you love the secret Asian/crawfish boil you will love this copycat recipe. This video deconstructs the delicious garlic butter sauce. In the restaurants they serve the shellfish in ...
  • Baked Brie in Puff Pastry with Cranberry Sauce
  • BAKED BRIE IN PUFF PASTRY WITH CRANBERRY SAUCE FOR THE CRANBERRY SAUCE: 1 pounds fresh or thawed frozen cranberries (about 4 1/2 cups), picked over 1/4 cup red-currant jelly 3/4 cup Demerara or light...
ADVERTISEMENT
  • Pumpkin Cookies with Harvest Moon Frosting
  • PUMPKIN COOKIES WITH HARVEST MOON FROSTING 2 c. sifted flour 1 tsp. baking powder 1 tsp. cinnamon 1 tsp. baking soda 1/2 tsp. salt 1 c. sugar 1 c. shortening 1 c. cooked or canned pumpkin 1 egg 1 tsp. vanilla extract...
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: Holly Wreaths Falling Apart?
  • 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!