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

Thank You: Re: Thanks - Question

Misc.
All my raised donut recipes say to
let them rise again before frying.
Hope this helps.
MsgID: 0013936
Shared by: CC/CA
In reply to: Thank You: Thanks - Question
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Raised Doughnut Recipes
  Janet - VA
2 Recipe: Raised Doughnut Recipes
  Cheryl Walker
3 Thank You: Thanks - Question
  Janet - VA
4 Thank You: Re: Thanks - Question
  CC/CA
5 ISO: ISO-Raised Doughnut Recipies (nt)
  anne-marie Canada
ADVERTISEMENT
Random Recipes
  • Mock Pina Coladas (blender drink)
  • MOCK PINA COLADAS 1 (8 oz.) can crushed pineapple, undrained 2 1/2 cups vanilla ice cream or frozen yogurt, softened 1 teaspoon rum extract 1 teaspoon coconut extract 1 tablespoon powdered sugar ice cubes Combine all...
  • Chinese Chicken Sandwich
  • CHINESE CHICKEN SANDWICH 2 bibb lettuce leaves 1 large whole wheat pita bread, halved 1/2 cup chicken, cooked, and chopped 1/4 cup fresh bean sprouts, chopped 2 tablespoons mayonnaise 1 green onion, sliced 1 teaspoon ...
  • Gingerbread Doughnuts recipes - 2 (NOT Dunkin Donuts)
  • The Dunkin Donuts Gingerbread Donut recipe in not available yet on the Internet. Perhaps one of these recipes can be used to experiment with. Good luck and please share your results with us. GINGERBREAD DOUGHNUTS Sou...
  • Glazed Banana Pie (with strawberry Jell-O glaze)
  • GLAZED BANANA PIE 1 (4 serving size) pkg banana cream pudding and pie filling 1 to 1 1/2 cups milk 1 (9 inch) baked pie shell, cooled 1 (4 serving size) pkg strawberry gelatin 1 cup boiling water 1/2 cup cold water 1 ...
  • Irish Coffee Dessert (Knox Gelatine) (blender)
  • IRISH COFFEE DESSERT 2 envelopes Knox Unflavored Gelatine 1 cup cold milk 1 cup milk, heated to boiling 2/3 cup sugar 2 tablespoons instant coffee powder 1 ounce Irish Whisky 1 ounce creme de cacao 1 cup (1/2 pint) he...
ADVERTISEMENT
  • Garlic Parmesan Rolls (homemade crescent rolls)
  • GARLIC PARMESAN ROLLS 1 (.25-ounce) package dry active yeast 1 1/2 cups warm water (105-115 degrees F), divided use 1/2 cup sugar 1 egg, beaten 1/2 cup butter or margarine, melted, divided use 1 teaspoon salt 5 cups a...
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: Re: Thanks - Question
  • 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!