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

Thank You: kolach

Misc.
ADVERTISEMENT
Thank you sooo much for the kolach recipe. I am very anxious to give it a try. All the recipes that came up were for a filled pastry type of kolach and yours is the kolach I was looking for.

Thanks again and Happy Holidays

Linda
MsgID: 039665
Shared by: linda
In reply to: Recipe(tried): Nut Roll (Kolach)
Board: International Recipes at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: RECIPE FOR HUNGARIAN KOLACH
  CATHY
2 Hungarian Kolach...posted by Cathy...12-9-98
  LaDonna/OHIO
3 Recipe(tried): Kolache/IceBox Biscuits
  Joan/WI
4 Thank You: Thanks, LaDonna
  Cathy
5 ISO: kolach
  Linda Barrante
6 Kolach Dough (Loaves)
  Halyna - NY
7 Thank You: kolach recipe
  Linda Harwinton,Ct.
8 ISO: LaDonna - re: kolach
  Linda, Harwinton,Ct.
9 Recipe(tried): Nut Roll (Kolach)
  LaDonna/OHIO
10 Thank You: kolach
  linda
ADVERTISEMENT
Random Recipes
  • Monterey Chicken Sauce like Ponderosa's
  • Nancy, I used to work at Ponderosa and the French Dressing is exactly what is used for the sauce. It was heated and kept warm for long periods and over time the taste and color does change. I would suggest that you try...
  • Peachy Keen Shake (blender)
  • PEACHY KEEN SHAKE 8 oz carton raspberry low-fat yogurt 1 cup frozen unsweetened peach slices 1 1/2 cups fat free skim or 1% lowfat milk 1 tbsp honey or sugar 1/2 tsp vanilla In a blender container combine yogurt, pea...
  • Chicken Broccoli Casserole (Argo Corn Starch recipe)
  • CHICKEN BROCCOLI CASSEROLE "Comfort food in a one-dish family favorite." 3 tablespoons butter or margarine 1 medium onion, chopped 1/4 cup Argo Corn Starch 3 cups milk 1/4 to 1/2 teaspoon hot pepper sauce 1 chicken b...
ADVERTISEMENT
  • Recipes Using Citrus Fruit (7+)
  • February 21, 2008 Recipe Swap RECIPES USING CITRUS FRUIT (ORANGES, GRAPEFRUIT, LEMONS, LIMES) All Recipes Posted This Week - ...
  • Crunchy Onion Chicken (using French fried onions)
  • CRUNCHY ONION CHICKEN 1 1/3 cups French's Original or Cheddar French Fried Onions 4 boneless skinless chicken breast halves 1 egg, beaten Preheat oven to 400 degrees F. Place French Fried Onions into plastic bag....
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: kolach
  • 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!