Get 365 Slow Cooker Suppers PDF

By Stephanie O'Dea

ISBN-10: 1118230817

ISBN-13: 9781118230817

Gradual cooker enthusiasts love their units simply because they're effortless to take advantage of and make allowance domestic chefs to shop for cheap cuts of meat that turn into fall-off-the-bone gentle. The problem is discovering well-tested recipes, and that's the place best-selling writer Stephanie O'Dea is available in, along with her wildly renowned web site ( that pulls greater than one million viewers a month. additionally, O'Dea has made a variety of nationwide morning convey appearances, together with on Good Morning America. enthusiasts were clamoring for a brand new cookbook, and this one ties on to her web site with 365 recipes. each recipe is written with gluten-free thoughts, so there's a huge secondary viewers for this booklet. Full-color images will extra attract sluggish cooker lovers, making this essential assortment.

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Additional info for 365 Slow Cooker Suppers

Example text

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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365 Slow Cooker Suppers by Stephanie O'Dea

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