ADVERTISEMENT
- Real Recipes from Real People -

Thank You: A big thank you

Misc.

Judy....I just had to say thank you for the recipe.I have wanted to try this recipe since the heard of it.Again thank you for your time.


MsgID: 023219
Shared by: Diana
In reply to: Recipe(tried): Orange Crush Poundcake
Board: All Baking at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Creamy Chocolate Pie
  • CREAMY CHOCOLATE PIE 1 (9 inch) baked pastry shell 3 squares (1 oz each) semi-sweet (or unsweetened chocolate) 1 (14 oz) can Eagle Brand Sweetened Condensed Milk 1/4 tsp salt 1/4 cup hot water 2 egg yolks 1 tsp vanill...
  • Anne Willan's Italian Escarole Soup
  • ANNE WILLAN'S ITALIAN ESCAROLE SOUP 1 small head escarole 1 quart chicken stock 2 tablespoons olive oil 2 cloves garlic, chopped Salt and pepper (to taste) 1/2 cup canned small white beans, drained 1 small bunch basil...
  • Fresh Three-Bean Salad with Sweet and Sour Dressing
  • FRESH THREE-BEAN SALAD 1 1/2 cups green snap beans 1 1/2 cups yellow snap (wax) beans 1 1/2 cups fresh shell beans 1 cup slivered green peppers 3/4 cup thinly sliced red onions FOR THE DRESSING: 1 clove garlic 2/3 c...
  • White Chocolate Ice Cream (ice cream maker)
  • WHITE CHOCOLATE ICE CREAM 1 cup half and half 2 tablespoons sugar 2 eggs, beaten 6 ounces white chocolate, chopped 1 cup heavy (whipping) cream 1 tablespoon vanilla extract 4 ounces white chocolate, chopped (optional)...
ADVERTISEMENT
  • Chocolate Eclipse (pudding cake)
  • CHOCOLATE ECLIPSE 2 tablespoons butter 2 ounces unsweetened chocolate 2 cups buttermilk 1 teaspoon vanilla extract 2 1/2 cups unbleached flour 2 1/4 cups brown sugar, packed, divided use 3 teaspoons baking powder 1 te...
  • Candied Citrus Roses
  • CANDIED CITRUS ROSES 4 small oranges 3 lemons 2 cups sugar 1 cup water 1/4 cup light corn syrup Yellow food coloring sugar Select brightly colored unblemished fruits; wash well. Remove peel in one continuous strip, u...
  • French Onion Soup (crock pot)
  • CROCK POT FRENCH ONION SOUP 1 quart beef bouillon or brown stock 3 cups thinly sliced yellow onions 3 tbsp. butter* 1 tsp. salt 1 tbsp. sugar* 2 tbsp. flour 1/4 cup dry vermouth or cognac (optional) 1 cup grated Parme...
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
  • Thank You: A big thank you
  • 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!