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

Thank You: Fried Apple Pies

Misc.
Janet: I want to thank you for the apple turnover recipe. It appears to be exactly what I was looking for. I certainly appreciate it.

Hank/AL
MsgID: 0077364
Shared by: Hank King, Geneva, AL
In reply to: Recipe: Fried Apple Pies (with dried apple filli...
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Fried apple turnovers, using dried apples
  Hank King Geneva, AL
2 Recipe: Fried Apple Pies (with dried apple filling)
  Janet/MO
3 Thank You: Fried Apple Pies
  Hank King, Geneva, AL
4 You're welcome, Hank! (nt)
  Janet/MO
5 Recipe(tried): Southern Fried Pies
  linda revels
ADVERTISEMENT
Random Recipes
  • Sausage, Potato, and Tomato Soup
  • SAUSAGE, POTATO, AND TOMATO SOUP 1 pound Italian sausage links (sweet or hot) 2 large baking potatoes, cut in 1 1/2-inch slices 1 large onion, peeled and sliced 1 (28 ounce) can Italian tomatoes 1 1/2 cups water (as n...
  • More tips on baked potatoes for a crowd
  • I just made 55 baked potatoes for a group of high school girls for a Valentine's classroom lunch and have a few tips. I did NOT wrap the potatoes in foil because Alton Brown (from the Food Network) and several other int...
  • Freezing a cake mix cake.for Jill/CO
  • Regarding freezing cake made from cake mix, I did, and do, this all the time. I used to do cake decorating as a side line for extra money. I even took the Wilton Cake Decorating lessons. They recommend freezing your ca...
  • Rice and Ricotta Pie (Italian)
  • RICE AND RICOTTA PIE FOR THE CRUST: 2 cups flour 1/4 cup sugar 1 teaspoon baking powder 2 eggs 1 stick (1/2 cup) unsalted butter 1 teaspoon vanilla 1 tablespoon water (dough should be...
  • Homemade Melba Toast (Pillsbury, 1940's)
  • HOMEMADE MELBA TOAST “When you've tasted No-Knead Bread ( recipe ), toasted, you'll plan to keep a loaf on hand always for just such a purpose. And when...
ADVERTISEMENT
  • How to avoid chrystalization when making candy
  • I have made toffee for the past 43 years and am a home economist. The trick to not having your candy chrystalize is to not disturb the sugar crystals in solution. It's a supersaturated sugar solution and you need to mak...
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: Fried Apple Pies
  • 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!