MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: Cooking Breads and Cakes
  Categories: Crockpot
       Yield: 1 lesson
 
 MMMMM-------------------ITEMS THAT CAN BE USED------------------------
       2 lb Coffee can
       1 lb Coffee can
      16 oz Vegetable cans
       6 c  Mold, or 7 cups mold
   1 1/2 qt Baking dish
 
   There are a few tricks to remember when “baking” in one of these pots.
   First, turn the control to HIGH (or to the setting which is
   equivalent to the HIGH used in my recipes).  The LOW setting is too
   low to give breads and cakes the texture you expect.  With breads,
   remember to cover the container with a lid or foil.  Tie the lid or
   foil onto the container and place the container on a metal rack or
   trivet inside the pot.  If you don't have a metal rack or trivet to
   fit your slow cooker, crumple foil and place it in the bottom of the
   pot to support the baking continer. Pour 2 cups of hot water around
   the container to provide steam for cooking the bread.
 
   When using a deep-dryer type slow cooker, check frequently to make
   sure the water hasn't evaporated.  Add more water if needed.
 
   As a rule, it is not a good idea to remove the lid or foil from the
   bread container during the first 2 hours of cooking.  After that,
   check the bread by inserting a toothpick in the mixture.  If the
   toothpick comes out clean, the bread is done.
 
   When using a standard cake mix, the prcedure is slightly different.
   Cakes are “baked” in a pan set directly on the bottom of the slow
   cooker, similar to the way you would do it in an oven.  It is not
   necessary to use a trivet or water.  Instead of covering the uncooked
   cake misture with foil or a lid, cover the top with four or five
   layers of paper towels. Becouse there is more moisture in a slow
   cooker than in an oven it is necessary to compensate for this with
   the paper towels to help absorb the moist top of the cake mix.  Also,
   leave the lid of your slow cooker slightly open to let extra moisture
   escape.
 
   The type and kind of container to use for breads and cakes will
   depend on the size of your pot.  In addition to molds and coffee
   cans, spring forms or small bundt pans make excellent containers.
 
   The containers at the top hold approzimately the same amount of
   batter so you can substitute one for another.
 
   From:CROCKERY COOKERY by Mable Hoffman’s
 
   Formatted for MM by Janet Newcomer, JNewcomer1@Genie.Com or
   JNew273@AOL.Com
 
 MMMMM

Plain Text Version of This Recipe for Printing or Saving