ADVERTISEMENT
- Real Recipes from Real People -

ISO: Old Tyme Pastries - Which recipe do you need?

Misc.
I used to work at Village Baking Co, owned by Terry Wagner owner of Old Tyme. Which recipe are you looking for specifically?
MsgID: 1424547
Shared by: Shevon Modesto, Ca.
In reply to: ISO: Old Tyme Pastries Turlock, California
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Using leftover baby food meat
  • When my daughter refused to eat mashed baby food I started mixing it with chunked food. I would then freeze it for later use and microwave it befor serving. They were like little microwave dinners for babies and toddle...
  • Stuffed Green Peppers, Baked Acorn Squash, Corn Bread
  • It's still winter in Western Massachusetts even if the calendar says otherwise:-( This was dinner for us tonight - a kind of comfort food meal. STUFFED GREEN PEPPERS 6 large green bell peppers (Try to get peppers th...
  • Sausage Paella (using Italian sausage)
  • SAUSAGE PAELLA 1 lb mild or hot Italian pork sausage 1 onion, coarsely chopped 1 cup chicken stock 1 cup water 1 cup uncooked long grain rice 1 (28 oz) can tomatoes, with juice 1/4 tsp turmeric 1/4 tsp hot red ...
ADVERTISEMENT
  • Crepes Beurre-Sucre (French Butter and Sugar Crepes)
  • CREPES BEURRE-SUCRE (BUTTER AND SUGAR CREPES) 3 3/4 cups all-purpose flour 1/2 cup plus 3 tablespoons sugar 2 teaspoons salt 4 extra-large eggs 5 1/3 cups milk 2 teaspoons vanilla extract 1 tablespoon rum 1 1/2 ounces...
  • Easy Peanut Butter Cookies
  • Kaye, Here is the recipe.. EASY PEANUT BUTTER COOKIES 1 cup sugar 1 large egg 1 cup peanut butter (not the lowfat, it doesn't work well) flour Preheat oven to 350 degrees F. Mix ingredients together well. Spoon int...
  • Bread Pudding - Mandi in chicagoloand
  • Hi Mandi You could made bread crumbs and use at a later date...or made some bread pudding BREAD PUDDING 6 slices day-old bread or 1/2 loaf of French bread 2 tablespoons butter, melted 1/2 cup raisins (optional) 4 ...
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: Old Tyme Pastries - Which recipe do you need?
  • 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!