"This is our favorite spatula for getting in tight places--like slipping cookies from a pan or dessert bars from a baking dish. There's nothing fancy about this spatula, its just a hard working, practical kitchen tool. It's thin enough that you can maneuver cookies from a crowded cookie sheet and long enough that you can slip it underneath a cake to loosen it. (It's eleven inches long.) It's made of heat resistant (to 450 degrees) nylon so you can use it on hot surfaces and has a beveled edge to slip under foods easily. It even cleans up nicely. We think you'll like this thin little spatula."
Thursday, September 20, 2012
Free Spatula
Head HERE to the Prepared Pantry to get a FREE My Favorite Spatula. Normally $4.99, you can score one now for just the cost of shipping ($3.98). Here's how they describe it:
"This is our favorite spatula for getting in tight places--like slipping cookies from a pan or dessert bars from a baking dish. There's nothing fancy about this spatula, its just a hard working, practical kitchen tool. It's thin enough that you can maneuver cookies from a crowded cookie sheet and long enough that you can slip it underneath a cake to loosen it. (It's eleven inches long.) It's made of heat resistant (to 450 degrees) nylon so you can use it on hot surfaces and has a beveled edge to slip under foods easily. It even cleans up nicely. We think you'll like this thin little spatula."
"This is our favorite spatula for getting in tight places--like slipping cookies from a pan or dessert bars from a baking dish. There's nothing fancy about this spatula, its just a hard working, practical kitchen tool. It's thin enough that you can maneuver cookies from a crowded cookie sheet and long enough that you can slip it underneath a cake to loosen it. (It's eleven inches long.) It's made of heat resistant (to 450 degrees) nylon so you can use it on hot surfaces and has a beveled edge to slip under foods easily. It even cleans up nicely. We think you'll like this thin little spatula."
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment