ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Double Butter Coffee Cake - I will try when I get a chance!

Misc.
Thank you so much!
MsgID: 1421387
Shared by: Homesick for Ohio
In reply to: Recipe: Double Butter Coffee Cake (repost)
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Apple Snacking Cake
  • APPLE SNACKING CAKE 1/4 cup margarine, softened 3/4 cup firmly packed brown sugar 1/2 cup Egg Beaters Healthy Real Egg Substitute 1 1/2 cups all-purpose flour 1 tablespoon baking powder 1/2 cup skim milk 1 unpeeled me...
  • Lemon Yogurt Muffins with Lemon Syrup
  • LEMON YOGURT MUFFINS 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup sugar 2 tablespoons honey 2 eggs 1 1/4 cups plain nonfat yogurt 1/4 cup butter, melted FOR THE SYRUP: 1/3 cup...
  • Curried Coconut Scallops (blender or food processor)
  • CURRIED COCONUT SCALLOPS 1/2 cup coarsely chopped scallions 3 tablespoons chopped, peeled fresh ginger (about a 1-inch chunk) 1 garlic clove 1 jalapeno chile, stemmed 2 teaspoons curry powder 3/4 teaspoon salt 1/2 cup...
  • Divinity with 7 Variations (Bruce Weinstein recipe)
  • DIVINITY "If I had to rename divinity, I would call it candy meringue. It's simply egg whites, cooked by the heat of boiling sugar syrup, with vanilla added. When it works, divinity is light and airy, but humid weathe...
  • Recipes for Xpress Redi Set Go and George Foreman Grill
  • Hi Debbie, I haven't tried the Xpress Redi Set Go, but my suggestion would be to check out some of the recipes for the George Foreman Grill (which also does contact cooking but not as deep a cavity) and GT Xpress that h...
ADVERTISEMENT
  • Cocoa Almond Biscotti
  • COCOA ALMOND BISCOTTI 1/2 cup butter or margarine, softened 1 cup sugar 2 large eggs 1 1/2 tablespoons coffee liqueur* 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 tablespoons uns...
  • Italian Ciabatta Bread
  • ITALIAN CIABATTA FIRST STEP: 12 oz flour, sifted 1/4 tsp active dry yeast 7 fl oz warm water olive oil SECOND STEP: 1/2 pint warm water 1 tbsp...
  • Tuna Florentine Strata (make ahead, 1980's)
  • TUNA FLORENTINE STRATA 2 cans (6 1/2 or 7 ounces each) tuna in vegetable oil 1/3 cup chopped scallions 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 cup shredded Swiss cheese (4 ounces) 1 tables...
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: Double Butter Coffee Cake - I will try when I get a chance!
  • 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!