Fix-It and Forget-It Pink Cookbook: In Support of the Avon by Phyllis Pellman Good

By Phyllis Pellman Good

This certain version of the long island Times bestselling cookbook includes a full-color “Pink” part, jam-packed with tales, assistance, images, and recipes from breast melanoma survivors, access-to-care services, and individuals in Avon Foundation’s nine urban walks. This particular part precedes the total revised and up to date Fix-It and Forget-It Cookbook together with greater than seven hundred awesome slow-cooker recipes. One buck from each “Pink” cookbook offered is going to the Avon origin for Women’s Breast melanoma campaign.

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Extra resources for Fix-It and Forget-It Pink Cookbook: In Support of the Avon Foundation's Breast Cancer Crusade

Sample text

Be sure to use rolled oats and not instant oats. Generously butter the inside of a 20 cm-square baking dish. In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt. In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla. Scatter the remaining berries and remaining walnuts across the top. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.

Too thick a slice or too big a hole and the egg won’t fill it. Still tastes good, just not as nice to look at. Finish things off with a touch of lemon zest, poppy seeds, almonds for crunch, and a kiss of local honey, and you have a nice bowl of hot, toothsome breakfast cereal that should keep you full until lunch. The size of the burghul grains will dictate how long they need to cook. Serve hot in individual bowls, topped with the toasted almonds. When I’m short on time, I grab fine-grain, and when I have a bit more time, I grab medium-grain.

A drizzle of basil oil is nice, too. Set aside. Bring just to the boil, then lower the heat to a gentle simmer, stirring occasionally, until the potatoes are tender, about 15 minutes. Serve each bowl topped with some of the tofu croutons.

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