Appliances, Slow Cooker

Baking in the Slow Cooker

Comments Off on Baking in the Slow Cooker 25 January 2017

fresh persimmon puree

Persimmons are so pretty . This is what the pulp looked like before adding it to the bread mixture.

I have been thinking about baking in the crockpot for years.  Why I haven’t tried it – I don’t know.  It was strangely intimidating.  When I had looked it up a few years ago, it seemed like you needed equipment like a raised rack, special pans for inside the slow cooker, etc.

Finally, I decided to try it.  It started with assessing the freezer, where I had stored harvest items like carrots, shredded zucchini, cooked plums, pumpkin puree, etc. I found some frozen persimmons and pulled them out.

After they were thawed, I cut them open and scooped out all the soft meat. I ended up with about 2 cups worth.  I found a zucchini bread recipe that called for two cups of zucchini and substituted the persimmons instead. I made about 2 dozen small cupcake sized muffins and decided to put the rest of the batter in the crockpot.

Before I had started doing any of the preparations, I had preheated the crockpot on “high”.

I lined the crockpot with parchment paper – one of the sources I had referred to on the internet had suggested this as it would make pulling the bread out a lot easier.

I poured the batter in (it was about 1 inch high) and closed the crockpot.

About 2 hours and 45 minutes in, I put a knife into the bread and observed that it came out clean, however the top was looking a little “damp: so I cracked the lid. 20 minutes later, I turned off the crockpot and took the lid off completely.

Result? Wonderful! It actually rose, more than the muffins rose, believe it or not. It was moist, delicious, and had a deeper flavor than the muffins.  I will be doing it again.

persimmon cake

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