ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Oh my gosh! Kelly these French toast recipes sound wonderful

Misc.
I have copied them and can't wait to try them when we have overnight guests (perhaps I won't wait).
MsgID: 0070923
Shared by: manyhats
In reply to: Recipe: Make-Ahead Stuffed French Toasts (Breakf...
Board: Cooking Club at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Bob's Red Mill Tomato Basil Bread
  • BOB'S RED MILL TOMATO BASIL BREAD "Nothing says summer like the combination of fresh tomatoes and basil, and here you can savor the two baked into a healthful bread. Serve this with an Italian dinner or use for quick ...
  • Dunn's Famous Cheesecake for Pat from Vancouver
  • Hi Pat! Yes, I did find it! It had been published in the Montreal Gazette when they closed. It has since reopened in a new location. DUNN'S CHEESECAKE 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened 14 oz. pr...
  • Polish Onion Muffins
  • POLISH ONION MUFFINS 1 1/2 cups flour 1 1/2 tsp baking powder 1 tsp sugar 1 tsp soda 1/2 tsp salt 1/2 tsp dill 1 cup buttermilk 1 egg 3 tbsp butter, melted 1/4 cup grated onion 1 tbsp poppy seeds Preheat oven to...
  • Seafood Paella
  • SEAFOOD PAELLA 1 (1 1/2 pound) lobster, cooked 1 lb shrimp 12 small clams, or more 1 quart mussels 1 (1 1/2 pound) chicken 1 tsp oregano 2 peppercorns 1 clove garlic 1 1/2 tsp salt 6 tbsp olive oil, divided us...
  • Guava Cobbler for Cheryl
  • GUAVA COBBLER 3 cups guave nectar OR freshly peeled diced guava 1 Tablespoon cornstarch 1/4 cup sugar Combine in saucepan and heat until boiling. Stir until mixture clears a bit. Mix batter together: 3/4 cup sug...
ADVERTISEMENT
  • Rhubarb Strata (using bread cubes)
  • RHUBARB STRATA 2 cups rhubarb, cut up 1 cup sugar 3 cups fresh bread cubes, crusts removed 1/2 cup butter or margarine, melted whipped cream or ice cream (optional, for serving) Mix rhubarb and sugar in one bowl. I...
  • Chocolate Dessert Cups (Ghirardelli recipe)
  • CHOCOLATE DESSERT CUPS 1 (4 oz.) bar Ghirardelli Semi-Sweet Chocolate 1 Tbsp. butter 8 fluted foil baking cup liners In double boiler, melt broken chocolate with butter, stirring constantly. Do not overheat chocolate...
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: Oh my gosh! Kelly these French toast recipes sound wonderful
  • 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!