Sugar free condensed milk (This takes the place of the Eagle brand milk.)
1 tsp cornstarch
1 tbsp cold water
1 1/4 cup dry nonfat milk powder
1/2 cup water
1/2 cup splenda
1 tsp vanilla
Combine the cornstarch and cold water in a small dish, set aside. In a microwave container, stir together milk powder and water. Cover and microwave 45 seconds or until hot but not boiling. Stir in cornstarch that was mixed with water and microwave 10-15 seconds longer, until thick.
Stir in splenda and vanilla toughly. Chill minimum 2 hours before using. Number or servings, 12.
When I mentioned opening the oven door to let it cook one more hour with the oven off brings back a really dumb thing I did with my last oven.
I took a bread class at the extension office with the Bread Club that meets the fourth Thursday of every month at 6 p.m.
A gentleman taught us how to make a bread in an oven that one sprays from time to time.
The oven is heated to 500 degrees for this type of bread.
Because this type of baking really does need steam, I thought I’d also spray the door of my glass-door oven. Suddenly, I heard a large bang, and I thought the bread had blown up.
Sorry about my luck.
I discovered that when one sprays the glass door on a 500-degree oven, the glass breaks.
You can guess what I had to go and purchase, a new oven.
Steel Cut Oat Meal in a Crock Pot
(Makes 3 to 4 servings)
I hate oatmeal, but when the speaker talked about “steel cut oats,” I thought I might try it to see if me the family would like oatmeal more often. This was a shocker.
2 cups of steel cut oats (Best buy for these is at the Amish store or a health-food store or any grocery store that carries dry cereals.)
1 cup of low fat milk
1 pinch of Kosher salt
1/2 cup of steel cut oats
1 tsp cinnamon