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

Thank You: Scandinavian Kringler recipe

Misc.
Imagine my surprise, after typing in a web search for a Scandinavian kringler recipe (having lost my recipe years ago), to find NOT ONLY the very recipe from the very cookbook I had misplaced, but having this recipe addressed as "Hi Kathy"!!! Lovely to find this after so long looking - thanks to all!
MsgID: 0212592
Shared by: Kathy - Nanaimo BC Canada
In reply to: ISO: Scandinavian Kringler
Board: All Baking at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Scandinavian Kringler
  Kathy Boeckman
2 Recipe: 3 Kringla recipes
  Kim O.
3 Recipe: Scandinavian Kringler
  Betsy at TKL
4 Thank You: Scandinavian Kringler recipe
  Kathy - Nanaimo BC Canada
ADVERTISEMENT
Random Recipes
  • General Tsao's Chicken (lower fat version) (Chinese)
  • GENERAL TSAO'S CHICKEN "With 339 calories and 10 grams of fat per serving, this is a lightened version of a Chinese restaurant favorite." 1 pound boneless and skinless chicken breasts 2 tablespoons light soy sauce 3 ...
  • Funnel Cakes
  • I used the Funnel Cake recipe Janet had posted to help someone else. It was a very good one. Just wanted to say thanks. My family loved...
  • Shrimp Cakes Florentine
  • SHRIMP CAKES FLORENTINE "These shrimp cakes are so ostentatiously opulent, so chock-full of shrimp, so precisely seasoned and striated with spinach that no one would ever guess they were concocted with just a few ingr...
  • Ivor's Favorite Butterscotch Candy
  • Ivor’s Favorite Butterscotch Candy This recipe is from DH's Mom and is his brother's favorite. 2 cups sugar 3/4 cup margarine 1 (6 ounce) can evaporated milk 1 (4 ounce) package butterscotch pudding mix(NOT instant) 3...
  • Banana Pudding
  • I like to add ripe bananas to vanilla pudding with cool whip for an easy dessert, I also add bananas to my pancake mix when I'm just trying to use them...
ADVERTISEMENT
  • Quick Fried Chicken
  • QUICK FRIED CHICKEN 1 quart buttermilk (or milk) 2 tablespoons Tabasco (or other hot sauce) 1 (3 to 3 1/2 pound) chicken, cut into 8 pieces, and each breast cut in half again (reserve the neck, back, and wing tips for...
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: Scandinavian Kringler recipe
  • 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!