Electric Slow-Cooking Demonstration Recipes
by Betsy Crisp, M.S., L.D.
Extension Family and Consumers Sciences Agent
- Super Snack Mix
- Homemade Bread Pudding
- Nutty Pumpkin Bread
- Electric Slow-Cooking and Food Safety Precautions
| 3 cups fish-shaped pretzel crackers 4 cups square wheat cereal (i.e. Chex) or other cereal 4 cups oat O-shaped cereal (i.e. Cheerios) or other cereal 1 can (13 oz.) salted peanuts 1 teaspoon seasoned salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 tablespoons grated Parmesan/Romano cheese 1/4 cup butter/margarine, melted |
| In a large (3 1/2 quart or larger) slow-cooker, mix
together pretzels, cereals, and peanuts. Sprinkle with
salt and cheese. Drizzle melted butter/margarine over
mixture and stir well to coat. Cover and cook on low
heat for 3 hours. Uncover and cook an additional 30
minutes. Let cool. Serve or package in airtight
containers. Can be used as appetizer or snack.
Makes approximately 3 quarts of mix. Top |
| 1 can (14 oz.) low-fat/non-fat sweetened condensed milk 1 3/4 cups water 2 large eggs, slightly beaten 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 3 1/2 cups bread (1/2" cubes) (French, cinnamon, whole wheat, or even mixed assortment of breads) 1/2 cup raisins 1/2 cup water |
| Grease a 1-quart baking dish or metal bowl. In a
large bowl, beat together milk, water, eggs, vanilla, and
cinnamon. Add bread cubes and raisins. Mix well.
Let stand 10 minutes. Pour into greased pan.
Place trivet or metal rack in bottom of slow cooker.
Add 1/2 cup water. Set baking dish on top of rack.
Cover and cook on high for 2 1/2 to 3 hours (or until knife
inserted comes out clean). Carefully, remove from
slow-cooker and let stand 15 minutes before serving.
Top with whipped topping, sprinkle with cinnamon (optional). Top |
| 1 1/2 cups all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup canned pumpkin 1 cup sugar 1/2 cup buttermilk (or substitute 1 1/2 teaspoons vinegar plus enough milk to fill measuring cup to 1/2 cup mark) 1 large egg 2 tablespoons butter/margarine, at room temperature 1 cup chopped pecans 2 cups warm water |
| Place trivet or metal rack in bottom of slow-cooker.
Pour 2 cups of warm water into slow-cooker. Grease and
flour 6-cup bundt mold. In a large bowl, combine all
ingredients, except pecans. Beat until well blended.
Fold in nuts. Spoon mixture into prepared pan.
Cover with aluminum foil. Set covered pan on top of
rack. Cover and cook on high for 3 1/2 to 4 hours.
Carefully, remove from slow-cooker and turn out onto cooling
rack. Serve warm or cool. Makes 6 to 8
servings. Top |
| Recipes adapted by Betsy Crisp, M.S., L.D., from Mable Hoffman's Complete Crockery Cookery Cookbook 2000 |
