"Arri London" > wrote in message
...
>
>
> Cindi - HappyMamatoThree wrote:
>>
>> > What else do you bake in the slow cooker if anything? The older leaflet
>> > (came with the first slow cooker) said cakes etc could be baked in
>> > coffee cans. The newer leaflet (for the present slow cooker) says cakes
>> > can only be baked in their special 'accessory', which looks remarkably
>> > like a...coffee can.
>>
>> I have done banana bread, zuchini bread, carrot bread, and pumpkin bread.
>
> LOL OK don't really like any of those things all that much. Would a
> regular cake recipe work in the slow cooker?

I know that my carrot cake recipe works. The real trick we have found
(daughter and I do this together usually so it's a we) is to make sure not
to over fill the jars and to keep the moisture level up by not opening the
crockpot while the bread or cake is baking.

Enjoy!
(recipe is at the bottom)

Cindi

>
>> I have been considering using silicone muffin cups to do muffins, just
>> for the
>> heck of it, but haven't done it yet. I also have several cobblers that
>> do
>> really well in the slow cooker. I haven't ever used any special
>> accessory
>> just the glass jars. I like the glass jars better than the cans it seems
>> to
>> get a more even bake.
>>
>> Cindi
>
> TY! Got a cobbler recipe you wouldn't mind sharing? The idea of baking
> in the slow cooker fascinates me.

This one I have used two or three times and it is quite good. It's a take on
the easy cobbler recipe I use in the oven. You can sub whatever fruit you
like of course. If you use canned fruit, sub the fruit juice in the can for
the water.

CROCKPOT BLACK AND BLUE COBBLER

1 cup self-rising flour
1 1/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs, beaten
2 tablespoons milk
2 tablespoons melted butter
2 cups fresh or frozen blackberries
2 cups fresh or frozen blueberries
3/4 cup water
1 teaspoon grated orange peel

Butter the pan of a 5 quart slow cooker well (I melt a quarter of a stick of
butter and brush it into the crock pot). Combine flour, 3/4 cup sugar,
baking powder, salt, cinnamon and nutmeg. Combine eggs, milk and butter;
stir into dry ingredients, just until moistened. Spread this batter evenly
over the bottom of the slow cooker pan. In a saucepan, combine berries,
water, orange peel and remaining sugar; bring to a boil. Remove from heat;
immediately pour over batter in slow cooker. Cover and cook on high for 2
hours without opening the lid. At two hours check the cobbler with a
toothpick inserted in the batter, when it comes out clean it's done. Turn
cooker off. Uncover and let stand for 30 minutes before serving. Serves 6 to
8.