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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Can anyone see this message? Please reply if you do.
I'm having real problems with my server and I don't know if my posts are getting through. Thanks -= Exported from BigOven =- Haselnuss Halbmonde Recipe By: Serving Size: 12 Cuisine: Main Ingredient: Categories: COOKIES, German, MINE -= Ingredients =- 1 pound Butter 4 cups Flour 1 pound Ground filberts 1/4 cup Cold water 2 cups Sugar 1 X Icing ; sugar -= Instructions =- Mix all together. Form into small crescents. Bake for approx 10 min at 300 degrees. Should not brown. Dough may be frozen. To finish, cookies may be dipped in icing sugar, or chocolate or as desired. ** This recipe can be pasted into BigOven without retyping. ** ** Easy recipe software. Try it free at: http://www.bigoven.com ** MoM |
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MoM wrote:. Can anyone see this message? Please reply if you do. Can see it fine... Have been seeing lotsa complaints about Teranews lately, you'd be smart to investigate other options. -- Best Greg I'm having real problems with my server and I don't know if my posts are getting through. Thanks -= Exported from BigOven =- Haselnuss Halbmonde Recipe By: Serving Size: 12 Cuisine: Main Ingredient: Categories: COOKIES, German, MINE -= Ingredients =- 1 pound Butter 4 cups Flour 1 pound Ground filberts 1/4 cup Cold water 2 cups Sugar 1 X Icing ; sugar -= Instructions =- Mix all together. Form into small crescents. Bake for approx 10 min at 300 degrees. Should not brown. Dough may be frozen. To finish, cookies may be dipped in icing sugar, or chocolate or as desired. ** This recipe can be pasted into BigOven without retyping. ** ** Easy recipe software. Try it free at: http://www.bigoven.com ** MoM |
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"MoM" ha scritto nel messaggio news:1132318692.6e81ae2cf017c7cf9ec4641c3030eccb@f e2.teranews.com... Can anyone see this message? Please reply if you do. I'm having real problems with my server and I don't know if my posts are getting through. yes, I see. Pan Thanks -= Exported from BigOven =- Haselnuss Halbmonde Recipe By: Serving Size: 12 Cuisine: Main Ingredient: Categories: COOKIES, German, MINE -= Ingredients =- 1 pound Butter 4 cups Flour 1 pound Ground filberts 1/4 cup Cold water 2 cups Sugar 1 X Icing ; sugar -= Instructions =- Mix all together. Form into small crescents. Bake for approx 10 min at 300 degrees. Should not brown. Dough may be frozen. To finish, cookies may be dipped in icing sugar, or chocolate or as desired. ** This recipe can be pasted into BigOven without retyping. ** ** Easy recipe software. Try it free at: http://www.bigoven.com ** MoM |
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----- Original Message ----- From: "Pandora" Newsgroups: rec.food.cooking Sent: Friday, November 18, 2005 12:03 PM Subject: Haselnuss Halbmonde "MoM" ha scritto nel messaggio news:1132318692.6e81ae2cf017c7cf9ec4641c3030eccb@f e2.teranews.com... Can anyone see this message? Please reply if you do. I'm having real problems with my server and I don't know if my posts are getting through. yes, I see. Pan Thanks -= Exported from BigOven =- Haselnuss Halbmonde Recipe By: Serving Size: 12 Cuisine: Main Ingredient: Categories: COOKIES, German, MINE -= Ingredients =- 1 pound Butter 4 cups Flour 1 pound Ground filberts 1/4 cup Cold water 2 cups Sugar 1 X Icing ; sugar -= Instructions =- Mix all together. Form into small crescents. Bake for approx 10 min at 300 degrees. Should not brown. Dough may be frozen. To finish, cookies may be dipped in icing sugar, or chocolate or as desired. ** This recipe can be pasted into BigOven without retyping. ** ** Easy recipe software. Try it free at: http://www.bigoven.com ** MoM Thanks Pan; You are the only one who responded to my plea for help. I've just about had it with my news provider. They are having problems with their servers but I PAY for the service and I'm not getting it. I keep getting error messages if I try to post and have informed them but they just send me form letters back. I'm ready to tell them to stick their service. MoM |
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