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

Thank You: Double Chocolate and Butter Almond Crescents

Misc.
ADVERTISEMENT
Thanks Betsy. I definitely think I could work with these recipes to recreate the one I lost.
MsgID: 216564
Shared by: Nancy, Syracuse NY
In reply to: Recipe: Double Chocolate Crescents and Butter Al...
Board: Holiday Cooking and Baking at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Baked Lemon Chicken (using chicken breasts)
  • BAKED LEMON CHICKEN 4 chicken breast halves, skin removed 1/4 cup plus 2 tbsp. lemon juice 1/2 cup butter, melted (or olive oil) 1 tsp. garlic powder 1 tsp. poultry seasoning 1/2 tsp. salt 1/4 tsp. ground pepper Hot c...
  • Fish and Shellfish Stew
  • FISH AND SHELLFISH STEW 2 stalks celery 1/4 cup yellow onion 2 tsp. butter 4 cups low-sodium chicken broth 1 bay leaf 1/4 tsp. salt 1/4 tsp. pepper 6 small red potatoes 1/2 lb. bay scallops 1 1/2 lbs. cod, halibut, or...
  • Fannie Farmer's Chicken Pie
  • FANNIE FARMER'S CHICKEN PIE 6 tbsp. butter 6 tbsp. flour 2 cups chicken broth 1 cup heavy cream 1/2 tsp. freshly ground pepper salt (to taste) 4 cups large chunks cooked chicken 12 small white onions, cooked 3/4 cup p...
ADVERTISEMENT
  • Shrimp Creole (with baked roux, low fat)
  • SHRIMP CREOLE (LOW FAT) "Shrimp Creole is a very traditional Cajun dish often made with the ubiquitous Cajun roux. With a great deal of trepidation, I modified this recipe to use baked roux. It was the first time I ma...
  • Pina Colada Fruit Dip (using cream of coconut)
  • PINA COLADA FRUIT DIP 1 (8 ounce) can crushed pineapple, well drained 1/2 cup Coco Lopez Cream of Coconut 1 (8 ounce) container sour cream 1/4 cup toasted coconut Fresh fruit (cut for dipping) In blender container, c...
  • Sausage, Spinach, and Pastina Soup
  • SAUSAGE, SPINACH, AND PASTINA SOUP 1 tbsp olive oil 3/4 lb sweet Italian sausage, casings removed 2 large onions, coarsely chopped 2 cloves garlic, chopped 1/2 tsp fennel seed - 6 cups chicken bouillon 1/2 cup pas...
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 Chocolate and Butter Almond Crescents
  • 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!