Electric Slow-Cooking Demonstration Recipes

by Betsy Crisp, M.S., L.D.
Extension Family and Consumers Sciences Agent

3 cups fish-shaped pretzel crackers
4 cups square wheat cereal (i.e. Chex) or other cereal
4 cups oat O-shaped cereal (i.e. Cheerios) or other cereal
1 can (13 oz.) salted peanuts
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons grated Parmesan/Romano cheese
1/4 cup butter/margarine, melted

In a large (3 1/2 quart or larger) slow-cooker, mix together pretzels, cereals, and peanuts. Sprinkle with salt and cheese. Drizzle melted butter/margarine over mixture and stir well to coat. Cover and cook on low heat for 3 hours. Uncover and cook an additional 30 minutes. Let cool. Serve or package in airtight containers. Can be used as appetizer or snack. Makes approximately 3 quarts of mix.

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Homemade Bread Pudding

1 can (14 oz.) low-fat/non-fat sweetened condensed milk
1 3/4 cups water
2 large eggs, slightly beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
3 1/2 cups bread (1/2" cubes) (French, cinnamon, whole wheat, or even mixed assortment of breads)
1/2 cup raisins
1/2 cup water

Grease a 1-quart baking dish or metal bowl. In a large bowl, beat together milk, water, eggs, vanilla, and cinnamon. Add bread cubes and raisins. Mix well. Let stand 10 minutes. Pour into greased pan. Place trivet or metal rack in bottom of slow cooker. Add 1/2 cup water. Set baking dish on top of rack. Cover and cook on high for 2 1/2 to 3 hours (or until knife inserted comes out clean). Carefully, remove from slow-cooker and let stand 15 minutes before serving. Top with whipped topping, sprinkle with cinnamon (optional).

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Nutty Pumpkin Bread

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup canned pumpkin
1 cup sugar
1/2 cup buttermilk (or substitute 1 1/2 teaspoons vinegar plus enough milk to fill measuring cup to 1/2 cup mark)
1 large egg
2 tablespoons butter/margarine, at room temperature
1 cup chopped pecans
2 cups warm water

Place trivet or metal rack in bottom of slow-cooker. Pour 2 cups of warm water into slow-cooker. Grease and flour 6-cup bundt mold. In a large bowl, combine all ingredients, except pecans. Beat until well blended. Fold in nuts. Spoon mixture into prepared pan. Cover with aluminum foil. Set covered pan on top of rack. Cover and cook on high for 3 1/2 to 4 hours. Carefully, remove from slow-cooker and turn out onto cooling rack. Serve warm or cool. Makes 6 to 8 servings.

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Recipes adapted by Betsy Crisp, M.S., L.D., from Mable Hoffman's Complete Crockery Cookery Cookbook 2000

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