Slow Cooker Sour Cream Chocolate Zucchini Bread

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Makes 1 loaf

1 eggs
1/3 cup oil
1 cups sugar
1 tsp vanilla
1/3 cup sour cream
1 1/2 cups flour (I used whole wheat flour ground from soft white wheat)

3/4  tsp baking powder

1/2 tsp baking soda
1/4 tsp salt
1 cup zucchini, shredded
1/4 cup cocoa powder

1.  Grease one 8×4 loaf pan.

2.  In a mixing bowl, beat eggs, oil, vanilla and sugar until light and fluffy. Add sour cream. Mix well. Add flour, baking powder, baking soda, salt and cocoa powder.

3.  Add zucchini. Stir by hand just until mixed.  Pour into the loaf pan.

4.  Place a small rack in the bottom of the slow cooker or if you don’t have a rack, ball up a few pieces of foil.  Place the loaf pan on top of the rack.

5.  Place a kitchen towel or 2 paper towels on top of slow cooker.  Secure the towel with the lid.  Cook on HIGH for about 2-3 hours (depending on how hot your slow cooker cooks). 

6.  Test with a toothpick.  Cool in the loaf pan on a baking rack before removing from pan.

Review:

I doubled this and made half into muffins and half into bread.  They both tasted great but lacked a little in the looks department.  The bread fell in the middle as did the muffins.  The sour cream made the bread so moist.  This is a great way to use your zucchini this summer and you don't have to heat up your kitchen either!  4 stars.

German Pancakes in the Slow Cooker

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Makes 6 servings

1 cup flour
1 cup milk
6 eggs
1/2 tsp salt
4 Tbsp melted butter

1.  Combine flour, milk, eggs and salt in a bowl.  Mix well.

2.  Spray 6 quart slow cooker with nonstick spray.  Melt butter and pour into bottom of slow cooker.  

3.  Pour batter into slow cooker.  Cover and cook on HIGH for about 1 hour.  Pancake will puff up.  Serve with powdered sugar or syrup on top.

Review:
When I was on Channel 2 a few weeks ago a cameraman asked me if I had ever made pancakes in the slow cooker before.  I kind of laughed a bit and purposely didn't tell him about this recipe.  Then he went on to say, "I bet you could make German pancakes in the slow cooker."  Of course after he said that I decided that I had to try it and see.  I ended up using whole wheat flour for this recipe and I think that it kind of weighed it down a bit.  If I was to make this again I would use regular all-purpose flour instead.  This tasted good to me straight out of the crock hot.  But there were leftovers and they just weren't appealing at all to me.  I think this is something that you need to eat fresh.  3 stars.

Slow Cooker Oatmeal Banana Bread

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Oatmeal Banana Bread in the Slow Cooker 

Moist and Delicious!

Makes 1 loaf

• 1/2 cup butter-flavored shortening 
• 1 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon vanilla extract
• 1 cup whole wheat flour (from soft white wheat works the best)
• 1 cup quick cooking oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 or 4 medium ripe bananas, mashed
• 1/4 cup milk
• 
  
• 1.  Place a small rack in the bottom of your 6 quart slow cooker.  Turn the slow cooker on HIGH.

When baking bread in the slow cooker use a small rack so the air can circulate underneath the pan.

2.  Cream together the shortening and sugar. Add eggs and vanilla, beat until fluffy.

• 3.  Slowly add in the flour, oatmeal, baking soda, salt and cinnamon. Finally mix in the bananas and milk until well-blended.
• 4.  Pour into a greased loaf pan that fits inside your slow cooker.  Place on top of rack.

Place loaf pan on top of the rack.

5.  Place a dish cloth or 2 thick paper towels over the top of the slow cooker.  Place lid snugly on top of towel.  6.  Cook for 2-3 hours on HIGH.  Check for doneness and remove loaf pan.  Let cool and then serve.

Place a towel on top of slow cooker so that moisture is absorbed into the towel instead of dripping onto the bread.

Review:
This banana bread was moist and delicious!  I loved the addition of oatmeal.  Such a fun twist.  Why make banana bread in the slow cooker instead of the oven?  For me, the bread seems to cook more evenly.  In addition, if you're going to be out of the house it's not going to be detrimental if you can't get home exactly on time to take the banana bread out.  In the summer when it's hot, the slow cooker doesn't heat up your kitchen like the oven would.  You could definitely make this recipe in the oven, if you prefer.  Cook at 350 for about 55 minutes.  4 stars.

Rhodes Rolls in the Slow Cooker

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Rhodes Frozen Texas Rolls

Place frozen rolls directly in the bottom of your greased 3 quart slow cooker.  Place them so they aren't touching (see picture).  Cover and cook on HIGH for 2 hours.  The tops won't really "brown" like they do in the oven, so make sure not to overcook them even though they don't look done.  (As you can see mine got a little too done on the bottoms)

Review:
As I was making this recipe, I thought there was a limited chance for success.  Seeing as I didn't let them thaw or raise.  However, I was pleasantly suprised that they turned out wonderful and were promptly eaten.  There was even the fresh bread baking smell in my house when I got home.  And all I did was take a bag out of the freezer, open in and place contents in my slow cooker.  So easy!  4 stars.

*UPDATE*
I tried these again tonight, only this time I used my 6 quart slow cooker for 6 rolls instead of my 3 quart slow cooker.  I cooked them on HIGH for 2 hours and they got too done and they didn't raise enough.  They definitely turn out better in the smaller slow cooker.  If you only have a 6 quart slow cooker, I would either put more rolls in (like 10ish) or I would insert an oven safe dish inside the cooker and place the rolls directly in the corningware/pyrex instead of directly in the slow cooker.  Let me know how it works for you!

Day 327: Banana Bread

Pin It Makes one loaf

2 1/2 cups flour
1/2 cup sugar
1/2 cup brown sugar
3 1/2 tsp baking powder
1 tsp salt
3 tbsp canola oil
1/3 cup milk
1 egg
2-3 medium mashed ripe bananas

 Mix all ingredients; beat for 30 seconds. Pour into a bread pan small enough to fit in your slow cooker. Place pan on a rack inside the slow cooker. Cook on high for 2 1/2 hours.

Review:
This is my favorite banana bread recipe that I usually just make in the oven. I decided to give a whirl in the slow cooker. It worked just fine and cooked nice and even. 3 stars.

Day 257: Raising bread

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From time to time I will buy the frozen Rhodes bread dough loaves. As you know, it takes all day for the loaf to raise. I thought I would try and see if putting it in the crockpot could speed up the process. I placed the loaf in a 6 quart crockpot turned it to warm and put the lid on. 2 hours later it had completely raised and was ready to go in the oven. Next time, I will put it in the loaf pan before I place it in the crockpot because as I tried to get it out of the crockpot into the loaf pan it kind of misshaped it. Anyway, good to know this little trick and I will use it in the future for sure.

Day 248: Cornbread Sausage Strata

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Serves 10-12

1 lb hot bulk Italian sausage

2 onions, chopped

2 (4 oz) jars sliced mushrooms, drained

2 cups flour

1 cup yellow cornmeal

1/4 cup sugar

3 tsp baking powder

1 tsp baking soda

1 tsp salt

2 eggs

1 cup whole milk

1/2 cup butter, melted

1 1/2 cups shredded Colby cheese

1. In large skillet, cook sausage with onions over medium heat, stirring to break up sausage, until sausage is cooked. Drain well. Add mushrooms and remove from heat.

2. In large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. In medium bowl, combine eggs, milk, and butter. Mix well.

3. Add egg mixture to dry ingredients, stirring just until combined.

4. Spray a 4 quart slow cooker with nonstick baking spray containing flour. Place half of the batter in the slow cooker; top with half of the sausage and half of the cheese. Repeat layers.

5. Cover and cook on high for 2 1/2 to 3 1/2 hours or until corn bread tests done when tested with a toothpick. Serve immediately by spooning out of the slow cooker as in spoon bread.

Review:

Happy October, everyone! As you can probably tell by the picture, I let mine cook a little too long. Besides the fact that it was a little too done, it wasn't that great. I would rather have cornbread separately from my sausage, I guess. I won't be making this one again. 2 stars.

Recipe Source: Slow Cooker Church Potluck

Day 184: Chocolate Zucchini Bread

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Serves 10

2 eggs

1/2 cup sugar

1/2 cup brown sugar

1/2 cup canola oil

1/2 tsp vanilla

1 cup shredded zucchini

1 cup flour

1 oz unsweetened chocolate (I used 2 tbsp cocoa and 1 tbsp oil as a substitute)

1/2 tsp salt

1/2 tsp cinammon

1/4 tsp allspice

1/8 tsp baking powder

1/2 tsp baking soda

In large mixing bowl, beat the eggs until smooth and a lemon color. Beat in the sugars and oil. Add the chocolate. Stir in zucchini and vanilla. Sift all dry ingredients then stir into the zucchini mixture. Pour into well greased 3 quart crockpot. Cook on high for 2-3 hours.

Review:

This is a recipe adapted from my Uncle Gary's recipe in my cherished Woodward Family Cookbook. If you want to cook it in a loaf pan in the oven, you can at 375 for 55 minutes. I love this recipe and with the abundance of zucchini this time of year I thought it would be a perfect time to make it. It, of course, is better than traditional zucchini bread because of the addition of chocolate. 3 stars.

Day 180: Applesauce Raisin Bran Bread

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Serves 12

1 1/4 cups all purpose flour

1 tbsp baking powder

1/4 tsp salt

2 cups Raisin Bran Cereal

1 cup nonfat milk

1/2 cup unsweetened applesauce

1 egg, slightly beaten

1/3 cup brown sugar, firmly packed

2 tbsp oil

2/3 cup old fashioned oats

Mix flour, baking powder, salt, oats, cereal, and milk in large bowl; let stand 3 minutes. Stir in egg, applesauce, sugar, and butter; stir just until moistened (batter will be lumpy). Pour into greased bread pan that fits in your slow cooker. Place on rack in your slow cooker and cook on low for 3-4 hours.

Review:

I took this recipe from a muffin recipe that I love. I must say that it is not even slightly as good made into bread. I was really disappointed. We didn't finish it and sadly it went into the trash. So bottom line is that you will have to turn your ovens on and make the muffins. They are definitely worth making and very healthy. 2 stars.

Day 142: Cornbread From Scratch

Pin It Serves 6
1 1/4 cups flour
3/4 cups yellow cornmeal
1/4 cup sugar
4 1/2 tsp baking powder
1 tsp salt
1 egg, slightly beaten
1 cup milk
1/3 cup canola oil

1. In mixing bowl sift together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center.
2. Pour eggs, milk, and butter into well. Mix into the dry mixture until just moistened.
3. Pour mixture into a greased bread pan. Place on a rack on the bottom of slow cooker.
4. Cover. Cook on high 2-3 hours.

Review:
This tasted just like my normal cornbread that I make in the oven. It tasted great. The benefit to using the slow cooker is that it doesn't heat up your house. Great to serve with barbeque. If you don't have a rack that fits in the bottom of your slow cooker, used crumled up balls of foil and place pan on top. 3 stars.

Recipe Source: Fix-It and Forget-It Cookbook

Day 138: Honey Wheat Bread

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2/3 cup powdered milk

2 tbsp vegetable oil or canola oil

3/4 tsp salt

3 cups whole wheat flour

2 cups warm water

1/4 cup honey

2 1/4 tsp dry active yeast

1 cup flour

In a bowl, dissolve powdered milk in warm water; combine with honey, oil, salt, yeast, and 1/2 of both flours. With an electric mixer beat on low speed 2 minutes. Add remaining flour and beat on low speed until combined. Place dough in greased 4 to 5 quart slow cooker. Cover and cook on high 2 to 3 hours. Remove from slow cooker and let stand 5 minutes. Invert bread onto platter while still warm.

Review:

As you can see from the pictures, this bread didn't turn out the greastest. It looked great and then it just wouldn't come out of the crockpot. I'm not sure if I didn't grease it well enough or what. The part that did survive tasted good though. I think I did cook it a little too long, so watch the time if you are going to make this. 2 1/2 stars.

Day 100: Banana Bread

Pin It Day 100! Wow! We are into triple digits now. Only 265 more days to go...

Serves 8-10
1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup butter, softened
1/4 cup sugar
1/2 cup brown sugar
1 egg
1/3 cup buttermilk (I used regular milk)
1 1/2 cups mashed bananas (about 3)
1 tsp vanilla
1 cup chopped pecans (I left these out)

1. Spray a baking insert or 2 pound coffee can with nonstick baking spray containing flour; set aside. In medium bowl, combine flour, baking powder, baking soda, and salt. Mix well.

2. In large bowl, beat butter with sugar and brown sugar until combined. Add egg, buttermilk, bananas, vanilla. Add to flour mixture and beat until combined. Add pecans.

3. Pour into prepared pan or can. Place crumpled foil or a wire rack in bottom of 4 quart slow cooker (I used a 6 quart cooker). Place pan in slow cooker, cover, and cook on high for 4-5 hours or until toothpick inserted near center of bread comes out clean. Cook on wire rack for 15 minutes, then loosen edges of bread. Remove from insert and cool completely on wire rack.

Review:
I love making banana bread when I have ripe bananas. This was a great recipe--easy and it tasted good. The slow cooker cooked the bread evenly. Usually when I make banana bread in the oven it is done on top way before it is done in the middle...so that is the advantage of cooking it in the slow cooker. 4 stars.

Day 40: Cottage Cheese Bread

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Makes 8 servings

(ideal slow cooker size: 3 quart)

1 cup fat free cottage cheese

4 egg whites

1 cup sugar

3/4 cup fat free or 2% milk

1 tsp vanilla

2 3/4 cups reduced fat buttermilk baking mix

1/2 cup raisins or dried cranberries

1/2 tsp orange zest

1. Combine all ingredients in a mixing bowl.

2. Pour into greased slow cooker.

3. Cook on high 2 hours.

Per serving: 320 calories, 3 g total fat, 0 mg cholesterol, 510 mg sodium, 63 g total carbohydrate, 10 g protein

Review:

3 stars. This was pretty good. I would make it again but I would leave out the raisins and use a fresh cranberries and a little more orange zest.

Day 14: Apple Cake

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2 cups sugar

1 cup oil

2 eggs

1 tsp vanilla

2 cups chopped apples

2 cups flour

1 tsp salt

1 tsp baking soda

1 tsp nutmeg

1 cup chopped walnuts or pecans

1. Beat together sugar, oil, and eggs. Add vanilla.

2. Add apples. Mix well.

3. Sift together flour, salt, baking soda, and nutmeg. Add dry ingredients and nuts to apple mixture. Stir well.

4. Pour batter into greased and floured bread or cake pan that fits into your slow cooker. Cover with pan's lid or with greased tin foil. Place pan in slow cooker. Cover cooker.

5. Bake on high 3 1/2-4 hours. Let cake stand in pan for 5 minutes after removing from slow cooker.

6. Remove cake from pan, slice, and serve.

Review:

I made this cake a couple of hours before I had to leave somewhere. Greg was sick and staying home so I had him take it out. Apparently he was really excited to eat it because he took it out a little early. It still tasted delicious. I don't know how often I will make something like this just because I am such a fan of chocolate but it was good to try something different. I also left out the nuts. I am not a big fan of nuts in breads, brownies, cookies etc. I think it ruins it.

Day 11: Whole Wheat Banana Bread

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1/3 cup butter
2/3 cup sugar
2 eggs
3 ripe bananas, mashed
1 3/4 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda

Spray 5 quart crockpot with nonstick spray. Dust with flour. In large bowl cream butter with electric mixer until fluffy. Slowly add sugar, eggs, and mashed bananas. Beat until smooth. In small bowl, shift together flour, baking powder, salt, and baking powder. Slowly beat flour mixture into creamed mixture. Pour into crockpot. Cover and cook on high for 2-3 hours.Let cool and then turn bread out of pot onto plate or serving platter. Makes 8 generous slices.

Review:

I would never think to make banana bread in a crock pot, but it turned out really moist and yummy. I would give this 4 out of 5 stars. I actually liked cooking it in the crock pot because sometimes when I bake banana bread in the oven the top gets too done while the middle remains mushy. However, in the slow cooker it cooks evenly all the way through.

Day 4: Healthy Whole Wheat Bread

Pin It Makes one loaf

2 cups warm reconstituted powdered milk
2 Tbsp canola oil
1 Tbsp white vinegar
1/4 cup brown sugar
3/4 tsp salt
2 1/4 tsp yeast
2 1/2 cups whole wheat flour
1 1/4 cups white flour

Mix together milk, oil, vinegar, brown sugar, salt, yeast, and half the flour in a mixer. Beat with mixer for 2 minutes. Add remaining flour. Mix well.  Place dough in well-greased bread or cake pan that will fit into your cooker. Cover loosely with greased tin foil. Let stand for 5 minutes. Place in slow cooker.  Cover cooker and bake on HIGH 2 1/2 to 3 hours. Remove pan and uncover. Let stand for 5 minutes. Serve warm.

Review:
HUH? Bread in a crockpot. That is what I first thought when I came across this recipe. I thought I'd try it out and see how it went. It seemed easy enough...no waiting for the dough to raise. I used by bosch thinking that it would be more a dough consistency...but it turned out to be more of a batter. A hand mixer would work fine. By the way, a package of yeast equals 2 1/4 teaspoons. I put the batter into a bread pan and put it in the crockpot. I checked on it probably 2 hours later and it was done! AWESOME! Next time I will put it in a bigger bread pan because some of it spilled over the edges. It was very tasty. It almost tasted like a quick bread like banana bread because it was more fluffy and no so dense as most whole wheat breads are. I did use white whole wheat instead of red wheat and I think that has a lot to do with the consistency of it. How did yours turn out???