WELCOME

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.

Wednesday, October 17, 2012

CROCKPOT OLD-FASHION GINGERBREAD

4 tbsp butter, softened
6 tbsp granulated sugar
1 egg
1 cup light molasses
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
1 cup hot water

Grease and flour a 2-lb metal coffee can; set aside.

Cream together the butter, and sugar.  Add the egg and molasses; mix together well.

Stir in the flour, baking soda, cinnamon, ginger, cloves, and salt; mix together well.

Add the hot water while beating well.

Pour the batter into the coffee can.  Place the can inside the cooker and cover the top of the can with 6 to 8 paper towels, depending on thickness.  Place lid on cooker and cook for 2 1/2 to 3 hours on high.

Good served with warm applesauce or with whipped cream dusted with a sprinkling of nutmeg or cinnamon.

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