Scam Emails Archive : Advance Fee Fraud/419

Subject: FINAL NOTICE: Please review today

From: "Top Professionals" <>

This email with the subject "FINAL NOTICE: Please review today" was received in one of Scamdex's honeypot email accounts on Wed, 11 Jun 2014 12:47:21 -0700 and has been classified as a Advance Fee Fraud/419 Scam.

The sender was "Top Professionals" <> , although it may have been spoofed.

Dear Professional,
You were recently chosen as a potential candidate to represent your professional community in the 2014 Edition of The Global Professional Network Registry.
Congratulations!  We are pleased to inform you that your candidacy was formally approved.
To verify your profile and accept the candidacy, please visit here.

[ Click Here ]
The Publishing Committee selected you as a potential candidate based not only upon your current standing, but focusing as well on criteria from executive and professional directories, associations, and trade journals. Given your background, the Director believes your profile makes a fitting addition to our online and hardcover publications.
There is no fee or obligation to be listed. As we are working off of secondary sources, we must receive verification from you that your profile is accurate. After receiving verification, we will validate your registry listing within seven business days.
Once finalized, your listing will share prominent registry space with thousands of fellow accomplished individuals across the globe, each representing accomplishment within their own geographical area.
To verify your profile and accept the candidacy, please visit here.

[ Click Here ]
Our registration deadline for this year's candidates is July 1st, 2014. To ensure you are included, we must receive your verification on or before this date. On behalf of our Committee I salute your achievement and welcome you to our association.

Jason Messinger
Vice President, Research Division


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Global Professional Network
23-35a Steinway Street, Astoria, NY 11105 in the mixing bowl, and pour over it the scalded milk. Stir to thoroughly mix and then cool to 80 degrees Fahrenheit. Now dissolve one-half yeast cake in one-half cupful of water 80 degrees Fahrenheit, and when the milk is at the proper temperature, add six cupfuls of flour and work to a smooth dough. Place in a well-greased bowl, turning the dough around in the bowl so that it will be thoroughly coated with shortening. Cover and let rise three and one-half hours. Now pull the sides of the dough into the centre and punch down, turning the dough over. Let rise again for one hour, then turn on a moulding board and divide the dough in half. Knead each piece into a ball. Cover and let rise or spring for ten minutes. Now roll out one-quarter inch thick, using a rolling pin. Brush with melted shortening and sprinkle well with brown sugar, using [pg 21] about one cupful. Now dust with two teaspoonfuls of cinnamon and spread over the prepared dough one and one-half cupfuls of currants or small seedless raisins. Begin at the edge and roll like a jelly-roll. Cut in pieces one and one-half inches thick and then place in prepared pans and let rise for one hour. Then bake in a moderate oven for forty minutes.