ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Frozen Crescent Rolls

Misc.
Thank you so much, Betsy. Sounds like this is the recipe. I've spent years trying to find it.
MsgID: 0225155
Shared by: Linda, Charleston, WV
In reply to: Recipe: Frozen Crescent Rolls (freeze ahead unba...
Board: All Baking at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Linda, charleston, WV
2
  Betsy at Recipelink.com
3
  Linda, Charleston, WV
4
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Chilean Tomato and Sweet Onion Salad (Ensalada Chilena)
  • CHILEAN TOMATO AND SWEET ONION SALAD (ENSALADA CHILENA) "This salad is served with everything in Chile. To remove some of the sharpness of onions, Chilean cooks soak the slices in salted or sugared water." 1 medium V...
  • Pineapple Sherbet (using buttermilk)
  • PINEAPPLE SHERBET 1 quart buttermilk 1 (20 oz.) can crushed pineapple, drained 1 1/3 cups sugar 1/2 cup chopped walnuts 1 teaspoon vanilla extract In a bowl, combine all ingredients; mix well. Cover and freeze for ...
  • Vegetarian Black Bean Soup (not Panera's)
  • Not sure if this is low fat. Have fun tweaking to match Panera's recipe. Please share your results with us. VEGETARIAN BLACK BEAN SOUP 2 cups dried black beans water (for soaking beans) 2 tablespoons olive oil 2 cu...
  • Tabbouleh-Filled Tomato (serves 1)
  • TABBOULEH-FILLED TOMATO 1/4 cup uncooked bulgur 1/4 cup boiling water 1/3 cup diced cucumbers 2 tablespoons fresh parsley 1 tablespoon lemon juice 1 teaspoon olive oil 2 ounces diced, roasted chicken breast Dash salt ...
  • Chocolate Chunk Scones (freeze ahead)
  • CHOCOLATE CHUNK SCONES "We like scones that aren't overly sweet. For us, Joanne Chang's scones have the ideal proportions of sugar and semisweet chocolate, with a perfect crumb and texture. You can keep the unbaked sc...
  • Homemade Whole Wheat Pita Bread (Baking with Julia)
  • WHOLE WHEAT PITA BREAD 1 teaspoon active dry yeast 2 1/2 cups tepid water 2 1/2 cups whole wheat flour 1 teaspoon salt 1 tablespoon olive oil 2 1/2 to 3 1/2 cups unbleached all-purpose flour Stir yeast and water toge...
ADVERTISEMENT
  • Welbilt Panettone (bread machine)
  • WELBILT PANETTONE Source: Welbilt 100-4 Bread Machine Manual Makes 1 (1 lb) loaf 2 1/2 tsp. dry yeast 2 cups plus 1 tbsp. bread flour 3/4 tsp. salt 5 tbsp. sugar 3 tbsp. dry skim milk 3/4 cup plus 1 tbsp. lukewarm wat...
  • Mediterranean Snapper
  • MEDITERRANEAN SNAPPER 2 medium onions, sliced medium thick 3 mediuim cloves garlic, chopped 1/2 cup plus 1 tbsp chicken or vegetable broth, divided use 1 (15 oz) can diced tomatoes 2 tbsp fresh lemon juice 1/4 cup cho...
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: Frozen Crescent Rolls
  • 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!