|
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* Exported from MasterCook *
Apricot Nut Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3/4 cup
dried apricots
1 cup
flour
2 tsp
baking powder
1/4 tsp
baking soda
1/2 tsp
salt
1/2 cup
sugar
3/4 cup
milk
1
egg -- slightly beaten
1 Tbsp
grated orange peel
1 Tbsp
vegetable oil
1/2 cup
whole wheat flour
1 cup
coarsely chopped walnuts
Place the apricots on a chopping block. Sprinkle 1 T flour over
them.
Dip a knife into the flour and chop the apricots finely. Flour
the
knife often to keep the cut up fruit from sticking together.
Sift
the remaining flour, baking powder, baking soda, salt and sugar into
a
large bowl. Combine the milk, egg, orange peel, and oil.
Stir the
flour mixture and the whole wheat flour. Fold in the cut up apricots,
any flour left on the cutting block and the walnuts. Pour into
a
well greased, floured bakin unit. Cover and place on a rack in
the slow
cooker, but prop the lid open a fraction with a toothpick or a twist
of
foil to let excess steam escape. Cook on High for 4 to 6 hours.
Cool
on a rack for 10 minutes. Serve warm or cold.
Makes 4 to 6 servings.
Now before you all ask what a baking unit is (I wondered as I sat and
typed this in), I looked it up in the front of the bread section.
She says that some manufacturers are making units for slow cookers,
but if you don't have one, a 2 pound coffee can works. Pyrex
muffin cups
also work. Also 1, 1 1/2 and 2 quart molds work.
DO NOT LIFT THE LID WHILE BAKING THIS BREAD.
I hope this recipe works OK. I am going to try it myself.
Maggie
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NOTES : Notes:
* Exported from MasterCook *
Banana Nut Loaf
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/3 cup
shortening
1/2 cup
sugar
2
eggs
1 3/4 cups
all-purpose flour
1 teaspoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
salt
1 cup
mashed ripe bananas
1/2 cup
chopped walnuts
Cream together shortening and sugar, add eggs and beat well. Sift dry
ingredients, add to creamed mixture alternately with banana, blending well
after each addition. Stir in nuts. Pour into well-greased 4 to 6 cup mold.
Cover with foil and tie. Pour 2 cups hot water in slow cooker. Place mold
on rack or trivet in pot. Cover and cook on high 2 to 3 hours or until
bread is done. Serve warm or cool, with butter or cream cheese or peanut
butter.
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* Exported from MasterCook *
Boston Brown Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 c
Flour -- sifted
1/2 t
Baking powder
1/2 t
Soda
1/2 t
Salt
1/2 c
Yellow cornmeal
1/2 c
Whole wheat flour
1 c
Nuts -- chopped (opt)
6 T
Dark molasses
1 c
Buttermilk or sour cream
1/2 c
Raisins
Sift flour with baking powder, soda and salt. Stir in cornmeal
and whole wheat flour. Add remaining ingredients, beat well. Pour
batter into greased and floured 2-pound coffee can. Pour 2 cups
water into crockpot, set can aside. Place aluminum foil over top
and fold down around edge of cooker. Cover and bake on High for 4
to 5 hours. Remove and let cool 1 hour before unmolding. Slice
and serve with wedges of cream cheese.
[Rival Crock-Pot Cookbook]
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* Exported from MasterCook *
BOSTON BROWN BREAD (CROCKPOT)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Crockpot
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 c
Whole wheat flour
1/4 c
All-purpose flour
1/4 c
Yellow cornmeal
1/2 ts
Baking powder
1/4 ts
Baking soda
1/4 ts
Salt
1
Beaten egg
1/4 c
Molasses
2 tb
Sugar
2 ts
Cooking oil
3/4 c
Buttermilk
2 tb
Raisins
Stir together flours, cornmeal, baking powder, soda,
and salt. Combine egg, molasses, sugar and oil. Add
flour mixture to molasses mixture alternately with
buttermilk; beat well. Stir in raisons. Turn batter
into two well greased 16 ounce vegetable cans. Cover
cans tightly with foil. Place cans in crockery cooker.
Cover and cook on high heat setting fro 3 hours.
Remove cans from cooker. Cool 10 minutes in cans.
Serve warm. Makes 2 loaves.
Hope this is what you're looking for! Steve
From: spteach@interaccess.com (Steve Rosenzweig) on
rec.food.cooking
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* Exported from MasterCook *
Boston Brown Bread in the Crockpot
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 cup
whole wheat flour
1/4 cup
all-purpose flour
1/4 cup
yellow cornmeal
1/2 teaspoon
baking powder
1/4 teaspoon
baking soda
1/4 teaspoon
salt
1
egg -- beaten
1/4 cup
molasses
2 tablespoons
sugar
2 teaspoons
vegetable oil
3/4 cup
buttermilk
2 tablespoons
raisins
Stir together flours, cornmeal, baking powder, soda, and salt. Combine
egg, molasses, sugar and oil. Add flour mixture to molasses mixture alternately
with buttermilk; beat well. Stir in raisins. Turn batter into two well
greased 16 ounce vegetable cans. Cover cans tightly with foil. Place cans
in crockery cooker. Cover and cook on high heat setting for 3 hours. Remove
cans from cooker. Cool 10 minutes in cans. Serve warm. Makes 2 loaves.
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* Exported from MasterCook *
C/P Pumpkin Brd In Jars
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 Cup
all-purpose flour
1 1/2 Teaspoons baking powder
1 Teaspoon
pumpkin pie spice
1/2 Cup
brown sugar -- packed
2 Tablespoons
veg. oil
2
egg
1/2 Cup
pumpkin
4 Tablespoons
currants
canning jars -- *
In small bowl combine flour, bak. powder and pumpkin pie spice. In med. mixing bowl combine brown sugar and oil; beat till well combined. Beat in eggs. Add pumpkin; mix well. Add flour mixture. Beat just till combined. Stir in raisins. Pour pumpkin mixture into 2 well-greased and floured 1/2-pint straight-sided canning jars. Cover jars tightly w/greased foil. Place a piece of crumpled foil in 3 1/2 or 4 qt. crockery cooker with liner in place. Place jars atop crumpled foil. Cover; cook on high setting for 1 1/2 to 1 3/4 hrs. or till a wooden toothpick inserted near centers comes out clean. Remove jars from cooker; cool 10 mins. in jars. Remove bread from jars. Cool thoroughly on wire rack. Makes 2 loaves. For 3 1/2 to 4 qt. cooker, half all ingredients. * WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated. Source: BH&G New Crockery Cooker CookBook. Judy Garnett/NC PJXG05A 10/25/91
busted by sooz
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* Exported from MasterCook *
Cheery Cherry Bread
Recipe By : From "Culinary Arts Institute Crockery
Cooking"
Serving Size : 12 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups
all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon
salt
2
eggs
3/4 cup
sugar
6 ounces
maraschino cherries -- with syrup
3/4 cup
coarsely chopped pecans
Drain cherries, reserving 1/3 cup syrup, and cut cherries in pieces
(about 1/2 cup). Mix flour, baking powder and salt. Beat eggs
and sugar together until thick and piled softly. Alternately add dry ingredients
and the 1/3 cup cherry syrup to egg mixture, mixing until well-blended
after each addition. Mix in cherries and pecans. Turn into well greased
and floured cooker bake pan or 2 pound coffee can. Cover bake pan
with lid or if using coffee can, cover with 6 layers paper towels. Set
in crock pot. Cover and cook on high 2 - 3 hours. Remove bake pan
and cool 10 minutes before removing from pan.
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* Exported from MasterCook *
CHEERY CHERRY BREAD - CROCKPOT
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 c
Flour
1 1/2 ts
Baking powder
1/4 t
Salt
2
Eggs
3/4 c
Sugar
6 oz
Maraschino cherries
3/4 c
Pecans -- coarsely chop
Drain cherries,s reserving 1/3
c syrup, and cut cherries in pieces
(about 1/2 c). Mix flour, baking powder and salt. Beat eggs
and sugar
together until thick and piled softly. Alternately add dry
ingredients and
the 1/3 c cherry syrup to egg mixture, mixing until well-blended
after
each addition. Mix in cherries and pecans. Turn into
well greased and
floured cooker bake pan or 2 lb. coffee can. Cover bake
pan with lid or if
using coffee can, cover with 6 layers paper towels. Set
in crock pot.
Cover and cook on high 2 - 3 hours. Remove bake pan and
cool 10 minutes
before removing from pan. From "Culinary Arts Institute
Crockery Cooking"
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* Exported from MasterCook *
CROCK POT INDIAN PUDDING
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 cups
milk
1/2 cup
cornmeal
1/2 teaspoon
salt
3
eggs
1/4 cup
light brown sugar
1/3 cup
molasses
2 tablespoons
butter
1/2 teaspoon
cinnamon
1/4 teaspoon
allspice
1/2 teaspoon
ginger
Lightly grease crock. Preheat on high for 20 minutes.
Meanwhile bring milk, cornmeal and salt to a boil. Boil, stirring
constantly, for 5 minutes. Cover and simmer an additional 10 minutes.
In a large bowl, combine remaining ingredients. Gradually beat in
hot cornmeal mixture and whisk until smooth.
Pour into crock and cook on high for 2 to 3 hours or low for 6 to 8
hours.
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* Exported from MasterCook *
Crockpot Banana Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups
flour
2 tsp
baking powder
1/4 tsp
baking soda
1/2 tsp
salt
1/3 cup
shortening
2/3 cup
sugar
2
eggs -- well beaten
1 1/2 cups
well mashed -- overripe banana (2
or 3 bananas)
1/2 cup
coarsely chopped walnuts (optional)
Sift together the flour, baking powder, baking soda and salt.
With the
electric beater on low, fluff the shortening in a small bowl, until
soft
and creamy. Add the sugar gradually. Beat in the eggs in
a slow stream.
With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another
1/3 of the flour mixture, the rest of the bananas then the last of
the
flour mixture. Fold in the walnuts. Turn into a greased
and floured
baking unit or a 2 1/2 quart mold and cover. Place on a rack
in the
slow cooker. Cover the cooker, but prop the lid open with a toothpick
or a twist of foil to let the excess steam excape. Cook on high
for
4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.
Makes 4 to 6 servings
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NOTES : Notes:
* Exported from MasterCook *
CROCKPOT PUMPKIN BREAD IN JARS
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Crockpot
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 c
ALL-PURPOSE FLOUR
1 1/2 ts
BAKING POWDER
1 t
PUMPKIN PIE SPICE
1/2 c
BROWN SUGAR, firmly packed
2 tb
VEGETABLE OIL
2
EGGS
1/2 c
PUMPKIN (canned)
4 tb
RAISINS or DRIED CURRANTS,
-finely
chopped
In small bowl combine flour, baking powder and pumpkin
pie spice; set aside.
In med. mixing bowl combine brown sugar and oil; beat
till well combined. Beat in eggs. Add pumpkin; mix
well. Add flour mixture. Beat just until combined.
Stir in raisins.
Pour pumpkin mixture into 2 well-greased and floured
1/2-pint straight-sided canning jars. Cover jars
tightly w/greased foil. Place a piece of crumpled foil
in 3-1/2 or 4 qt. crockery cooker with liner in place.
Place jars atop crumpled foil.
Cover; cook on high setting for 1-1/2 to 1-3/4 hours
or until a wooden toothpick inserted near centers
comes out clean.
Remove jars from cooker; cool 10 minutes in jars.
Remove bread from jars. Cool thoroughly on wire rack.
Makes 2 loaves.
FOR 3-1/2 to 4 QUART CROCKPOTS--Halve all ingredients.
WARNING:
Use only CANNING JARS for this recipe. Others may not
be tempered to withstand the heat. Do NOT use coffee
or vegetable cans as most contain lead and are painted
or sealed with materials that may give off toxic gases
when heated.
Taken from "Better Homes and Gardens New Crockery
Cooker"
This recipe doesn't say you can seal them up and store
them in your pantry but my Kerr Canning book recipe
says you can; here's how:
Remove jars from the oven one at a time, wipe rim of
jar clean; put on lid and ring and screw on tightly.
Jars will seal as the cake cools. Store like canned
goods.
If you'll be giving these as gifts, take a piece of
decorative cloth (about 1-inch larger in circumference
than the lid or as large as you'd like) and put it on
top of the lid, then screw on the ring. Make sure you
screw the lid on very tightly. I like to use pinking
shears to cut the cloth out with.
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* Exported from MasterCook *
CROCKPOT PUMPKIN BREAD IN JARS (JOAN JOHNSON)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 c
Flour
1 1/2 ts
Baking powder
1 t
Pumpkin pie spice
1/2 c
Brown sugar -- firmly packed
2 tb
Vegetable oil
2
Eggs
1/2 c
Pumpkin (canned)
4 tb
Raisins or dried currants -- f
Recipe by: Better Homes and Gardens New Crockery
Cooker In small bowl combine flour, baking powder and
pumpkin pie spice; set aside.
In med. mixing bowl combine brown sugar and oil; beat
till well combined. Beat in eggs. Add pumpkin; mix
well. Add flour mixture. Beat just until combined.
Stir in raisins.
Pour pumpkin mixture into 2 well-greased and floured
1/2-pint straight-sided canning jars. Cover jars
tightly w/greased foil. Place a piece of crumpled foil
in 3-1/2 or 4 qt. crockery cooker with liner in place.
Place jars atop crumpled foil.
Cover; cook on high setting for 1-1/2 to 1-3/4 hours
or until a wooden toothpick inserted near centers
comes out clean.
Remove jars from cooker; cool 10 minutes in jars.
Remove bread from jars. Cool thoroughly on wire rack.
Makes 2 loaves.
FOR 3-1/2 to 4 QUART CROCKPOTS--Halve all ingredients.
WARNING: Use only CANNING JARS for this recipe.
Others may not be tempered to withstand the heat. Do
NOT use coffee or vegetable cans as most contain lead
and are painted or sealed with materials that may give
off toxic gases when heated.
This recipe doesn't say you can seal them up and
store them in your pantry but my Kerr Canning book
recipe says you can; here's how:
Remove jars from the oven one at a time, wipe rim of
jar clean; put on lid and ring and screw on tightly.
Jars will seal as the cake cools. Store like canned
goods.
If you'll be giving these as gifts, take a piece of
decorative cloth (about 1-inch larger in circumference
than the lid or as large as you'd like) and put it on
top of the lid, then screw on the ring. Make sure you
screw the lid on very tightly. I like to use pinking
shears to cut the cloth out with.
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* Exported from MasterCook *
Crockpot Pumpkin Nut Bread
Recipe By : CROCKERY COOKERY 1975
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups
flour
1 cup
sugar
1 1/4 teaspoons soda
1/2 cup
buttermilk
1 teaspoon
salt
1 teaspoon
ground cinnamon
2 tablespoons
soft butter
1/2 teaspoon
ground nutmeg
1 cup
chopped pecans
1 cup
canned pumpkin
1
egg
Sift flour, soda, salt, and spices. Combine pumpkin, sugar, buttermilk, and egg in mixing bowl. Add dry ingredients and butter; beat until well blended. Stir in nuts. Spread in well-greased and floured 4- to 5-cup mold or 1-lb. coffee can. Cover with foil. Place rack in slow-cooking pot. Pour 2 cups hot water in pot. Place covered bread container on rack. Cover pot and cook on high 3 to 4 hours. Turn out on cooling rack. Serve warm or cool.
By eyesopen@ix.netcom.com (linda) on Dec 30, 1997.
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* Exported from MasterCook *
CROCKPOT STUFFING
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Breads
Crockpot
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/3 c
Margerine
1 c
Chopped onion
1 c
Chopped celery
1/2 ts
Poultry seasoning
2 tb
Chopped parsley
1/2 ts
Salt
1/2 ts
Sage
1/4 ts
Thyme or marjarom
8 oz
Canned mushrooms
6 1/2 c
Bread cubes, dry
10 1/2 oz
Can cream of chicken soup
-----------------WITH WATER ADDED TO -- €
EQUAL-----------------
--------------------------2 -- €
CUPS--------------------------
1
Egg, well beaten
Saute onions, celery and mushrooms in margerine until
tender, approximately 7 minutes. Combine all
ingredients. Add egg last. Pour mixture into crockpot,
cover, cook on high 45 minutes. Turn heat to low for
5 to 8 hours. Determine if you should use full amount
of liquid by the moistness of the cubes. For large
recipe 13 to 14 cups, double all ingredients except
soup.
Note: From Jean Allen (GRDG72B) Prodigy December 29,
1991.
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* Exported from MasterCook *
Flowerpot Banana Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 Cups
flour
1 Teaspoon
baking soda
1/2 Teaspoon
salt
1/2 Cup
butter
1 Cup
sugar
2
eggs
1 Cup
(2 Or 3) Ripe Bananas -- mashed
1/3 Cup
milk
1 Teaspoon
lemon juice
1/2 Cup
Walnuts -- chopped
1 6 1/2"
New Clay Flowerpot
Prepare flowerpot as follows: After washing, grease, line with wax paper,
cutting to fit, and grease again.
Mix flour, baking soda and salt. In a separate bowl, cream butter,
then add sugar, eggs and bananas, blending thoroughly. Combine milk and
lemon juice to banana mixture, alternately add flour and milk mixture,
then stir in nuts. Pour mixture into prepared flowerpot and place in removable
liner. Place liner in base. Cover with 2 to 3 paper towels. Cover and cook
on low 5-6 hours. Do not lift lid - NO PEEKING - until last hour. NOTE:
A 2 lb. coffee can may also be used - but it's not as cute.
busted by sooz
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* Exported from MasterCook *
Home-Style Bread Pudding
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts
Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2
eggs -- slightly beaten
2 1/4 cups
milk
1 teaspoon
vanilla
1/2 teaspoon
cinnamon
1/4 teaspoon
salt
2 cups
-- €
1 inch
bread cubes
1/2 cup
brown sugar
1/2 cup
raisins or chopped dates
In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins or dates. Pour into 1 1/2-qt. baking dish. Place metal trivet or rack in bottom of crockpot. Add 1/2 cup hot water. Set baking dish on trivet. Cover pot; cook on high for about 2 hours. Serve pudding warm or cool. Makes 4 to 6 servings.
busted by sooz
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* Exported from MasterCook *
HONEY WHEAT BREAD (CROCKPOT)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 c
Dry Milk, warm/reconstituted
2 tb
Vegetable OIl
1/4 c
Honey
3/4 ts
Salt
1 pk
Active dry yeast
3 c
Whole wheat flour
3/4 c
All-purpose flour (to 1
Cup)
Preheat Crockpot (3 1/2 or 5 quart) on high 30 minutes.
Combine warm, not hot , milk, oil, honey, salt, yeast,
and half the flour. With electric mixer, beat well for
about 2 minutes. Add remaiing flour; mix well. Place
dough in well greased Bread 'n Cake pan;cover. Let
stand for 5 minutes. Place pan in crockpot. Cover and
bake on high setting for 2 to 3 hours.
Remove pan and uncover. Let stand five minutes.
Unmold and serve warm.
Note: Fresh milk may be used if scalded.
Source: Rival Crockpot Cooking (no ISBN listed) Typed
by: Carla Taylor (taylor_c@mc.maricopa.edu) From:
Sharon Stevens Date: Dec-11-95 8:48pm
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* Exported from MasterCook *
Pumpkin Bread
Recipe By : IceTeaLuvr@aol.com>
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 cup
all-purpose flour
3/4 teaspoon
baking powder
1/2 teaspoon
pumpkin pie spice
1/4 cup
packed brown sugar
1 tablespoon
cooking oil
1
egg
1/4 cup
canned pumpkin
2 tablespoons
chopped walnuts
Grease two 1/2-pint straight-sided wide mouth canning jars well; flour the greased jars. Set aside. In a small bowl, combine flour, baking powder, and pumpkin pie spice. In a medium mixing bowl, combine brown sugar and oil; beat until well combined. Beat in egg. Add pumpkin; mix well. Add flour mixture. Beat just till combined. Stir in chopped nuts. Pour mixture into the canning jars. Cover the jars tightly with greased foil. Place the jars in the crockpot. Cover; cook on HIGH setting for 1 1/2-1 3/4 hours, or till wooden toothpick inserted near the centers comes out clean. Remove jars from crockpot; cool 10 minutes. Carefully remove bread from jars. Cool completely on wire rack before cutting. From: <IceTeaLuvr@aol.com> to the crockpot list
busted by Sara Horton, 9/9/98 http://saraskitchen.faithweb.com by <IceTeaLuvr@aol.com>
on Aug 24, 1998, converted by MC_Buster.
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* Exported from MasterCook *
Pumpkin Tea Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 cup
oil
1/2 cup
sugar
1/2 cup
brown sugar
2
beaten eggs
1 cup
canned pumpkin
1 1/2 cups
sifted flour
1/2 teaspoon
salt
1/2 teaspoon
cinnamon
1/2 teaspoon
nutmeg
1 teaspoon
soda
1 cup
chopped walnuts
Blend oil and two sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together. Add and then stir in nuts. Pour batter into greased and floured 1 lb. 10 oz. coffee can. Place can in crock pot. Cover top of can with 6-8 paper towels; place lid on top. Bake on high 2 1/2 - 3 1/2 hours. No fair peeking until last hour.
busted by sooz
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* Exported from MasterCook *
STEAMED BROWN BREAD WITH CURRANTS AND WALNUTS
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 c
All-purpose flour
1/2 c
Whole-wheat flour
1/2 c
Yellow cornmeal
3/4 ts
Ground cinnamon
1/2 ts
Baking soda
1/2 ts
Salt
1 c
Low-fat buttermilk
1/3 c
Molasses
1/2 c
Dried currants
2 tb
Chopped walnuts
x
Vegetable cooking spray
Combine the first 6 ingredients in a large bowl, and
make a well in center of mixture. Combine buttermilk
and molasses; stir well. Add to flour mixture,
stirring just until moistened. Fold in currants and
walnuts.
Spoon the mixture into a 13-ounce coffee can coated
with cooking spray. Cover with aluminum foil coated
with cooking spray; secure foil with a rubber band.
Place the can in an electric slow cooker; add enough
hot water to cooker to come halfway up sides of can.
Cover with lid, and cook on high-heat setting for 2
hours and 50 minutes or until a wooden pick inserted
in center comes out clean. Remove can from water. Let
bread cool, covered, in can on a wire rack for 5
minutes. Remove bread from can and let cool completely
on wire rack. Yield: 8 servings.
CALORIES 170 (13% from fat); PROTEIN 4.4g; FAT 2.4g
(sat 0.5g, mono 0.3g, poly 1g); CARB 34.5g; FIBER
2.3g; CHOL 0mg; IRON 1.9mg; SODIUM 252mg; CALC 82mg.
Source: COOKING LIGHT magazine, 9/95.
MealMaster format by iRis gRayson.
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* Exported from MasterCook *
WHite Bread (Rival crockkpot)
Recipe By : Crock Pot Slow Cooker Cuisine
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 package
active dry yeast
1 teaspoon
sugar
1/4 cup
warm water
1
egg
1/4 cup
vegetable oil
1 cup
lukewarm water
1 teaspoon
ssalt
1/4 cup
sugar
3 1/2 cups
flour -- (3 1/2 to 4)
In large bowl, dissolve yeast and 1 teaspoon sugar in 1/4 cup
warm water.
Allow to stand until it bubbles and foams. Add egg, oil, lukewarm water,
salt, 1/4 cup sugar, and 2 cups flour. Beat with electric mixer for
2 minutes.
With wooden spoon, stir in remaining 1-1/2 to 2 cups flour until dough
leaves
sides bowl. Place dough in well greased Bread 'n Cake pan; cover.
and bake on HIGH for 2 to 3 hours or until edges are browned.
Remove pan and uncover. Let stand 5 minutes.
Unmold on cake rack.
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* Exported from MasterCook *
Zucchini Bread - Crock Pot
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2
eggs
2/3 cup
vegetable oil
1 1/3 cups
zucchini -- peeled and grated
2 teaspoons
vanilla
2 cups
flour
1/4 teaspoon
salt
1/2 teaspoon
baking powder
1 teaspoon
cinnamon
1/2 teaspoon
nutmeg
1/2 cup
chopped nuts -- (up to 1)
With mixer, beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix well. Stir dry ingredients with nuts. Add to zucchini mixture. Mix well. Pour into greased and floured 2 pound coffee can or 2 quart mold. Place in crock pot. Cover top with 8 paper towels. Cover and bake on high 3 to 4 hours. DO NOT CHECK OR REMOVE cover until last hour of baking.
busted by sooz
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