Crockpot Recipes - Collection 1

Crockpot Recipes - Collection 1
From: Maggie MWORKMAN@VM.CC.PURDUE.EDU
Date: Thu, 22 Jul 93 14:27:53 EST
From the Best of Electric Crockery Cooking...
l   Apricot Nut Bread
l   Crockpot Banana Bread
l   Crockpot Baked Stuffed Apples
l   Crockpot Lacquered Chicken
l  
Apricot Nut Bread
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
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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
Crockpot Banana Bread
1 3/4 cup 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
Crockpot Baked Stuffed Apples
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6 medium tart red apples
1 cup light brown sugar
1/4 cup golden seedless raisins
1 Tbsp grated orange peel
1/4 cup soft butter
2 cups very hot water
3 Tbsp orange juice concentrate
Wash, core and stem the apples, but don't peel them. Stand them in a
buttered mold and stuff them with 2/3 cup of the brown sugar, the raisins
and the orange peel. fill the tops of the core cavities with butter
and sprinkle the remaining sugar over the tops. Place the mold in the
slow cooker and pour the hot water into the cooker. Sprinkle the orange
juice concentrate over the apples. Cover the cooker and cook on Low for
3 to 5 hours, or until the apples are tender.
makes 6 servings
Crockpot Lacquered Chicken
1 Tbsp vegetable oil
2 lb whole chicken
3 very large onions, peeled and chopped
5 large tomatoes, chopped
1 medium orange, unpeeled, seeded, chopped
1 tsp sugar
1 tsp salt
1/8 tsp pepper
1/2 cup water
1 bouillon cube, crumbled
3 heaping Tbsp red currant, raspberry or red grape jelly
1/4 cup sweet sherry
In a medium skillet, over medium high heat, heat the oil and saute
the chicken, turning often, until well browned all over. Remove the
chicken to a plate. Saute the onion in the skillet until well browned.
Turn into the crockpot. Place the tomatoes, orange, sugar, salt and
pepper in the pot and set the chicken on top. Rinse the skillet with the
water and scrape into the cooker. Add the bouillon cube. Cover and
cook on Low for 5 to 7 hours.
Before serving, remove the chicken to a deep serving dish and keep
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warm. Turn the pot contents into a skillet, set the heat to high
and simmer until thick enough to mound on a spoon. Stir in the jelly
and the sherry and cook, stirring until the sauce boils. Do not
overcook, lest the sauce lose its shiny quality. If you wish, add
some sugar or sweet sherry to further brighten the taste. If sauce
is not shiny enough, bring back to a very brisk boil and quickly
stir in some jelly. Pour sauce over the chicken.
makes 4 to 6 servings