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

Thank You: You're welcome Genevieve - thank you for letting us know that it's a keeper! (nt)

Misc.
nt
MsgID: 0222146
Shared by: Betsy at Recipelink.com
In reply to: Thank You: I loved this cake in my youth
Board: All Baking at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Fix for acidic tomato problem
  • Hi, My husband has acid reflux with gerd real bad. The Olive garden likes to kill his stomach. So I have to be careful using tomatoes in cooking. I usually can my own tomatoes and add a splash of lime or lemon juice to ...
  • Home Ec Class Cowboy Coffee Cake (8-inch square)
  • HOME EC CLASS COWBOY COFFEE CAKE "This recipe has been in my family since I was in 9th grade home ec class years ago. I make it just once a year, on Christmas morning." - Marilyn 1 1/2 cup flour 1/4 tsp. salt 1 cup b...
  • Seedless Blackberry Cobbler
  • Gina, I made a blackberry cobbler similar to the one you made, but I took out the blackberry seeds and used fresh blackberries.......it was delicious......I hate getting blackberry seeds in my teeth, but love blackberry ...
  • Zippy Tuna Pasta Salad
  • ZIPPY TUNA PASTA SALAD 2 cups cooked farfalle pasta 1 (6 1/4 oz) can water packed tuna, drained and flaked 2 stalks chopped celery 1/2 cup shredded cheddar cheese 1/2 cup Italian salad dressing 1 thinly sliced ca...
  • Pizza Shop Menu Recipes
  • JUNE 19, 2009 RECIPE SWAP PIZZA SHOP MENU RECIPES (PIZZA, WINGS, SUBS, CALZONES, ETC.) This Week's Recipe Swap Topics ...
  • Jiffy Brownies (Kellogg's All Bran recipe, 1960's)
  • JIFFY BROWNIES 3 squares (1 oz. each) unsweetened chocolate 1/3 cup butter or margarine 1 cup sugar 2 eggs 1 teaspoon vanilla flavoring 2/3 cup sifted flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup...
ADVERTISEMENT
  • Orange-Glazed Ribs with Rice and Peas (crock pot)
  • ORANGE-GLAZED RIBS WITH RICE AND PEAS 1 large orange 2 1/2 lb. boneless beef chuck short ribs, well-trimmed and cut into 2x2x4 inch pieces* 1 cup bottled teriyaki baste and glaze sauce 1/2 cup water 2 cloves garli...
  • Henrietta's Coconut Strips
  • I saw the episode, so here goes as closely as I can remember. First she made the dough. It looked like a brioche dough. a sweeter more than savory dough. Anyway, after that she rolled it thin and put it in a sheet pan...
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: You're welcome Genevieve - thank you for letting us know that it's a keeper! (nt)
  • 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!