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Prep Time: 20 Minutes Cook Time: 780 Minutes |
Ready In: 800 Minutes Servings: 8 |
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This is from the Better Homes and Garden Slow cooker book. I adapted it to what I had on hand and used the technique. It is something I had never heard of and tried. I liked it! Something different when the oven is in use. (or for summer when you do not want oven on) Ingredients:
1 cup flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup brown sugar |
2 tablespoons cooking oil or 2 tablespoons butter |
2 eggs, slightly beaten |
1/2 cup applesauce |
1 teaspoon cinnamon |
1/2 cup chopped walnuts (optional) |
1 medium apple, chunked (optional, reduce apple sauce to 1/4) |
1/2 cup warm water |
Directions:
1. grease well 2 -1 pint straight sided wide mouth canning jars, flour inside, set aside.
2. in a medium bowl combine flour, baking soda, cinnamon, and salt. mix well.
3. in small bowl combine sugar, oil or butter, eggs, and applesauce (apples as well if using).
4. add apple mix to flour mix and stir well, until all moist.
5. add walnuts if using, stir.
6. divide mixture into 2 glass prepared jars, cover with greased tin foil, grease side down.
7. put jars into crock pot, add 1/2 c warm water to crock around jars.
8. cover and cook 1/2 - 2hours on high or until long wooden skewer comes out clean.
9. remove jars from cooker, let cool 10 minute.
10. carefully remove breads from jars.
11. serve warm.
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