Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, September 13, 2011


1/3 cup granulated sugar
2 tbsp shortening
1 egg
1 (1-oz) square unsweetened chocolate, melted and cooled
1 1/4 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/2 tsp vanilla
Ice cream for serving, optional

Combine the sugar and shortening until creamy; add egg mixing in well. Beat in the chocolate. Stir together the flour, baking soda and salt. Add the vanilla to the buttermilk. Alternately add the flour mixture and the buttermilk mixture to the creamed mixture, beating well.

Divide the mixture into 2 well-greased 16-oz vegetable or fruit cans. Cover each can tightly with foil. Place in crockery cooker and pour 1/2 cup warm water around the cans. Cover; cook on high setting for 1 1/2 hours. Remove the cans from the cooker and allow to cool for 10 minutes. Unmold pudding from the cans and slice each into 4 servings. Top with ice cream and chocolate sauce, if desired, to serve.

Note: You need the old fashion cans for this.

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