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 mixture 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, [email protected] or
 [email protected]

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