ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Burnt Almond Cake-

Misc.
Thank you for listing the Burnt Almond Cake recipe. We use to live in Willow Glen and it was our staple for all events. I begged and begged and they won't ship it so I have desperately tried to find one in CT will ZERO luck. I am excited to make this for my husbands birthday tomorrow! Thank you, thank you, thank you!
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Hot House Enchilada Sauce
  • HOT HOUSE ENCHILADA SAUCE 1/2 cup butter 1/2 cup oil 3 cans (15 ounces each) tomato sauce 1 cup flour 2 tablespoons chili powder 3 tablespoons ground cumin 2 tablespoons dried oregano 1 (3 ounce) can tomato paste* 3 t...
  • Bowtie Festival Johnny Carino
  • I go to Carino's twice a month with my family to eat the Bowtie Festival!!!! Well not anymore this recipe tastes EXACTLY the same!!!!!! You will not beleive it until you try it, this is soooooooo...
  • Rabbit-Out-of-the-Hat Salad (using pear halves)
  • RABBIT-OUT-OF-THE-HAT SALAD 8 lettuce leaves 8 chilled canned pear halves 16 raisins 8 red cinnamon candies 16 sliced almonds 1 cup cottage cheese Place 1 lettuce leaf on each salad plate. Place 1 pear half, cu...
  • Sour Apple Martini - Tricia: Maybe this can help.
  • SOUR APPLE MARTINI 2 oz citrus vodka 1/2 oz DeKuyper® Sour Apple Pucker schnapps 1/2 oz Cointreau® orange liqueur 3/4 oz fresh lemon juice Assemble all ingredients in a cocktail shaker and shake well with ice. Strai...
ADVERTISEMENT
  • Beautiful 5-Pound Fruit Cake (1970's)
  • BEAUTIFUL 5-POUND FRUIT CAKE 1 cup butter, softened 2 cups sugar 4 eggs 3 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon almond extract 1 cup EACH of crushed pineapple, maraschino cherries, flaked c...
  • Sylvia's Steamed Cabbage with Butter
  • SYLVIA'S STEAMED CABBAGE WITH BUTTER 3 pounds green cabbage 4 tablespoons unsalted butter (1/2 Stick) 1/2 cup water 1 teaspoon sugar 1 tablespoon salt 1/2 teaspoon freshly ground black pepper Cut the cabbage into qua...
  • Mcalister's Deli Rotel Cheese Sauce
  • Their cheese sauce is made from melting a 5lb block of Golden Velvet Cheese with 2 cans (28oz each) of Rotel tomatoes. The trick is getting your hands on the golden velvet cheese which is intended for foodservice not h...
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: Burnt Almond Cake-
  • 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!