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

ISO: Re: ISO: Auntie Anne's pretzel recipe

Misc.
Thanks very much Lori. I will try these. Diane
MsgID: 0013398
Shared by: Diane
In reply to: Recipe(tried): Soft Pretzels
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Auntie Anne's pretzel recipe
  Diane
2 Recipe(tried): Soft Pretzels
  Lori D., Bradenton, FL
3 ISO: Re: ISO: Auntie Anne's pretzel recipe
  Diane
4 Recipe: Auntie Anne's Pretzels (copycat)
  Lori, FL
5 For Tina Page
  Betsy at Recipelink.com
6 re: soft pretzels
  tina page, MS
ADVERTISEMENT
Random Recipes
  • Irish Mutton Pies served in lamb broth
  • I was fortunate to have an Irish/American mother who made mutton pies for us every Christmas (she learned how from her Irish Mother.) As a child we ate these pies for breakfast on Christmas morning. My mom is now 88 and ...
  • Mini-Butterscotch Muffins
  • MINI-BUTTERSCOTCH MUFFINS "Like a favorite old blanket or quilt, butterscotch desserts bring back warm, comforting thoughts - perfect with a warm, steaming cup of fresh tea. This recipe makes many muffins, but they ar...
  • Braised Fennel with White Wine and Parmesan
  • BRAISED FENNEL WITH WHITE WINE AND PARMESAN 3 tbsp. butter 2 to 3 fennel bulbs, cut vertically into 1/2 inch slices Salt and pepper to taste 1/3 cup white wine 1/4 cup parmesan cheese grated Melt the butter in a...
  • Skillet Cornbread with Cheddar Cheese and Grilled Corn
  • SKILLET CORNBREAD WITH CHEDDAR CHEESE AND GRILLED CORN "This moist, slightly sweet cornbread draws rave reviews." 2 ears grilled corn, kernels cut from cobs, or 1 to 1 1/2 cups thawed frozen corn kernels 3/4 cup all-...
ADVERTISEMENT
  • Chicken Braised in Soy Sauce
  • CHICKEN BRAISED IN SOY SAUCE 4 skin-on chicken legs and thighs, about 3 pounds, thighs separated from the legs and cut into three pieces, legs cut in half* 2 tablespoons olive oil Salt and freshly ground pepper 1 1/2 ...
  • Potato Griddle Scones (1944)
  • POTATO GRIDDLE SCONES "For a main dish pour creamed left-over meat or fish or vegetables over the scones." 2 cups sifted flour 1 teaspoon salt 3 teaspoons baking powder 3 tablespoons fat 1 cup cold mashed potatoes 1 ...
  • Backpacker Bars
  • BACKPACKER BARS 1 cup butter, softened 1 1/2 cups brown sugar, divided use 1 cup quick cooking oats 1 cup whole wheat flour 1 cup white flour 1/2 cup wheat germ 4 teaspoons grated orange peel 4 eggs, lightly beaten 2 ...
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: Re: ISO: Auntie Anne's pretzel 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!