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

Thank You: Thank you Louise!

Misc.
Thanks for the advice. I will give it a try the next time I make yeast dough.
MsgID: 0213097
Shared by: Mo/Pa
In reply to: re: Heating pad for rising dough
Board: All Baking at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Lemon Puff Pudding (C and H Sugar bag recipe)
  • LEMON PUFF PUDDING "Delicate cake on top of refreshing lemon sauce." 3 tablespoons butter or margarine, softened 1 cup C and H Granulated Sugar, divided use 1/4 cup all-purpose flour 3 eggs, separated 2 teaspoons gra...
  • Vegan Brownies (using oat flour and buckwheat flour)
  • VEGAN BROWNIES "Buckwheat flour gives these brownies a unique flavor reminiscent of cinnamon. The brownies get deliciously crisp on the edges while remaining rich and fudgy in the center. If you don’t have Sucanat, ...
  • Cleaning silver tarnish
  • WOW ~~ blast from the past .... 10 years original post was done. I read all connected .... AS far as getting the tarnish from the rubber banded area. Ginny it takes what we call ELBOW GREASE and haggerty's or other POL...
  • Spooky Supperware
  • Our grandson and I made these this weekend. SPOOKY SUPPERWARE Halloween Food, Fun and Crafts booklet Green or white polymer clay (2-ounce pack per 2 utensils)...
  • Chocolate Grapes
  • CHOCOLATE GRAPES 1 pound stemmed and chilled seedless grapes 4 ounces 60 percent semisweet chocolate, melted, at body temperature 1 to 2 tablespoons unsweetened cocoa powder Wash and dry the grapes well; place in a l...
ADVERTISEMENT
  • Top Hat Cookies
  • This isn't precisely what you're looking for, as it uses marshmallows and not marshmallow creme, but they're very good! TOP HAT COOKIES 1 3/4 cups flour 1/2 tsp. salt 1/2 tsp. baking soda 1/2 cup cocoa powder 1/2 cup...
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: Thank you Louise!
  • 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!