An open invitation to all Bloggers

Open invitation to all Bloggers in the Blogosphere


Dear fellow Blogger:

I would love to get to know you better.  invitedto leave me any social media link in the comments, so please leave me a note below and introduce yourself and tell me a little about your blog.

Please provide me with your blog http:// or any of your other the social media links, then we can connect and get to know each other better.

I created a separate post on my blog called Social Media Participants linking to all of you. That way you will be able to come back to see all the other links of fellow bloggers, and connect with each other.

I will keep this list updated and share it on a regular basis and hope that we get more bloggers to join on this platform.

Thank you in advance for taking the time to leave me a note, and I am looking forward to talking to you all.  I promise that I will connect and respond back as soon as possible once you left me your information.

The Recipe Hunter Cook and Enjoy


Social Media where you will be able to connect with The Recipe Hunter
Follow Blog via WordPress
Follow Blog via Email

Join as a member and follow via FacebookThe Recipe Hunter (Cook & Enjoy)

Become a Friend ofRecipe Hunter Cook  rhc

\Follow via Pinterest pinterest

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Follow via Top 100 Food Blogstop-100

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If you need any more information, please feel free to email me at


Share and Inspire Others! Monthly Recipe Exchange Program

We have a new theme every month, and its great fun !

The Recipe Hunter Cook and Enjoy

Updated:  March 15,  2017

Corlea’s Ystervarkies (Lamingtons)

TRH Corlea's Ystervarkies (Lamingtons)

Saw Selvie Moodley ‘s post recently with lamingtons, and thought it was a sign. My husband has been begging me to make these for YEARS! So I thought I’d try to find another recipe so that there were 2 options. I made a less soft cake that was easy to handle. To my pleasant surprise, it softened up beautifully once dipped. The original recipe writer says she always leaves a cake or two in her freezer, ready to make the sauce and dip. So I froze mine very slightly before cutting, and it was so easy to work with! I might keep a cake in the freezer too! Continue reading