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.

Friday, November 22, 2013


1/4 cup butter, softened
1/4 cup granulated sugar
1 large egg white
1 tsp vanilla extract
1/2 cup molasses
1 cup water
1/4 cup all-purpose flour
1 cup white whole-wheat flour
3/4 tsp baking soda
3/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp salt
1/2 ground ginger
1/4 tsp ground allspice
1/2 cup chopped pecans

6 tbsp brown sugar
3/4 cup hot water
2/3 cup butter, melted

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla. Combine molasses and water. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; gradually add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.
  2. Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir).
  3. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near center of cake comes out clean. Turn off heat. Let stand for 15 minutes. 
  4. Serve warm. Top with a dollop of whipped cream and garnish with a fresh mint leaf, if desired.
  5. Note: This is a recipe I got from a 2008 TOH

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