Download e-book for iPad: 101 Things to do with a Toaster Oven by Donna Kelly

By Donna Kelly

ISBN-10: 1423607864

ISBN-13: 9781423607861

Even if it's hot or chilly open air, the toaster oven is the new new equipment for cooking each meal. With one hundred and one activities with a Toaster Oven, you may make appetizers for a celebration, brunch for buddies, mid-afternoon snacks for the youngsters, dinner in your family members, and dessert for you! test those mouthwatering recipes: Baked French Toast, Sun-Dried Tomato Tart, Pizza Bites, Nut-Crusted Salmon, Hearty Lasagna Stacks, Three-Cheese Mac 'n' Cheese, Apple Popovers, Chocolate bite Bread Pudding, and a complete lot more!

Stephanie Ashcraft, writer of the hot York occasions best-selling one hundred and one activities With a Cake combine, is a full-time mother who has created and picked up recipes for years. She additionally teaches a per thirty days cooking category for Macey's Little Cooking Theater in Orem and Provo, Utah. She is at the moment dwelling in Rexburg, Idaho along with her family.

Donna Kelly was once born and raised in southern Arizona. Her past books contain French Toast, one zero one activities with Canned Soup, one hundred and one activities with a Tortilla, a hundred and one activities with poultry, and a hundred and one activities with Tofu. She lives in Provo, Utah.

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Extra resources for 101 Things to do with a Toaster Oven

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Ice the top part only, then add the next layer and ice the top of it. When the all the layers and are stacked and iced in this manner, ice the sides. If the icing seems to stick to the cake and pull up crumbs, dip your knife or spatula in water before dipping it into the icing. This adds a little more moisture to the icing and makes it spread smoothly. When you’re cutting the cake, you can dip the knife in water to prevent the icing from coming off onto the knife. 20 c a k e s * A quick way to preserve iced cake without damaging the frosting is to cut it into slices, place them upright on an unbreakable plate in the freezer, and leave for a couple of hours until the icing is frozen.

These ‘skimmings’ are best tasted with a spoon made from a fresh cane stalk. By the time it gets to the end of the pan, the juice has cooked into syrup. ”  c a k e s 29 2 1/4 cups self-rising flour 1 1/4 cups sugar 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon ginger 1/2 cup vegetable oil 3/4 cup sorghum syrup or molasses 2 eggs 1 cup nuts, chopped (optional) preheat oven to 350°. Grease and flour a 9 × 13-inch baking pan. Mix the flour, sugar, and spices together. Add the oil, sorghum syrup or molasses, and eggs.

It’s a good dessert and also a nice brunch dish. Cake 1 1/4 cups boiling water 1 cup oats (quick or old-fashioned) 1 1/2 cups self-rising flour, sifted 1/2 teaspoon salt 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 stick (1/2 cup) butter, softened 1 cup white sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla extract 30 c a k e s Icing 1/2 stick (1/4 cup) butter, softened 1/2 cup brown sugar 3 tablespoons light cream or evaporated milk 1/2 cup walnuts or pecans, chopped 3/4 cup flaked coconut preheat oven to 350°.

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101 Things to do with a Toaster Oven by Donna Kelly

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