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Wow Ronnie - hope you're going to put that in the recipe box too? That not only sounds like it's delicious and perfect for the autumn weather, but I bet it fills the house with a YUMMY aroma while it's baking. (As a courtesy to Stormy, I won't use the "drool" smiley for this!)
Tammy, ditto - be sure to post that in the Recipe Box if you haven't already. I was glad to read that you made it with boneless breasts. I'm not a huge fan of dark meat or drumsticks in large quantities. This sounds GREAT, and I've got a new slow cooker to use!!!
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
Great recipe Ronnie, I just may try that, but with a bit less sugar!
I have never been able to master the slow cooker. I think that part of the problem is that on the days that I use it, I am gone from the house far too long, more than 10 hours. I may break it out and try it again this fall, now that I am working at home more.
Name: Ronnie Southeastern PA~Zone 6 I Love MAM~So Happy Together
Storm please let us know if you do...I think with apples already being sweet less sugar won't be a problem.
I think the only time I use my slow cooker is for parties:rolleyes: I should use it more often
It happens in a flash, but the memory of it last forever. It can not be borrowed or stolen, and it is of no earthly good until it is given away. So if in your hurry you meet someone who is too weary to smile, leave him one of yours, for no one needs a smile quite as much as he who has none to give...
Name: Sally central Maryland slef employed writier
I've been slow cookering almost weekly. Very simple stuff but for me it works well, I have time to put it in aroun ten am and get home to smell cooked food. Sausage and pepper wa s good, chicken cacciatore would be good, often do a boneless pork with some seasoning sprinkled and a little water, or lean beef with gravy mix. But yeah, I think, if you're gone so long you have to do it low so you don't dry out the meat if its lean. I love mine because it is a teflon pan that sits on a base, so you can actually brown the meat in the pan before settting it on the base.
"If you bring joy and enthusiasm to everything you do, people will think you're crazy" W. Haelfeli, New Yorker cartoon
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
I do set it on low, but the max"#of hours for low is 9. I am often gone for more than 11 hours. I once made beef bourginon in it. It intensified the burgundy flavor so much, the entire meal had to be thrown out.
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
I've got a friend who is home recouping from some shoulder surgery. I'm going to visit her later and will be making one of Chris's sour cream coffee cakes to drop off for her. Tomorrow I also plan to make a big pot of split pea soup & give her half too.
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
That is a yummie recipe Pam, though I doubt I would make the sauce as described. 4 sticks of butter in one cake? I would definitely alter the sauce or go without it. That is a great blog and I see that there are other recipes to try too. Thanks for posting it.
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
LOL I just read the cauliflower soup recipe in there which sounded great. But I'd reduce the sauteing butter to half a stick and for the butter in the roux, I would substitue greek yogurt.
This person must not give a care in the world about Cholesterol!!
We kind of figure that something decadently rich every once in a while isn't all that bad for you. You wouldn't eat that every day. Wonderful house there. She's down near Philly too.
I know, we never finish a cake anymore. I like cake and pies warm, so I have one piece. My husband might eat some the second day, but rarely the third day, so we toss it. I would love to find a 6 or 7 inch pie pan and cake mixes for small cakes.
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
I suppose you could just make half a mix. I try to bake for social events and then just bring a few pieces home. I always bake a lot in the fall and up until the holidays. Then I won't bake again until Easter. I pretty much don't bake any other time of year.
I used to make muffins every week, but I got away from that as I try to use most of my carb allowances for fruit, veggies and smoothies or some really good bread. Something like stuffing, mac & cheese or a pasta dish is even a real indulgence. Carbs are really addicting too.
Hubby likes to bake. In the winter he'll make soup and a loaf of crusty bread.
Then he thinks cause the oven is on, he may as well make a cake or pie or cookies.
And I love pasta dishes - lol - notice I don't post on that 'healthy' thread - lol
Name: Sally central Maryland slef employed writier
woodthrush, you've probably considered baking the layer cake then freezing one layer for later? Jiffy makes small boxes of mix but they aren't as good as the big Betty Crockers.
I have to go look up my recipe for a one layer spice cake. I think its one of the vinegar and baking soda-rise ones.
"If you bring joy and enthusiasm to everything you do, people will think you're crazy" W. Haelfeli, New Yorker cartoon
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
I love spice cake. I rarely ever buy a cake mix. I've probably only bougth 3 or 4 in 25 years. It's not much more work to make a cake from scratch and the results are so much better. Plus the variety is incredible.
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(As a courtesy to Stormy, I won't use the "drool" smiley for this!) 
