Text 2313, 108 rader
Skriven 2010-10-02 15:14:00 av JIM WELLER (1:123/140)
Ärende: cake 5
==============
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cooking Breads and Cakes in a crockpot
 Categories: Crockpot, Cakes, Info
      Yield: 1 Servings
 
           ITEMS THAT CAN BE USED:
      2 lb Coffee can
      1 lb Coffee can
     16 oz Vegetable cans
      6 c  Mold; or 7 cups mold
  1 1/2 qt Baking dish

  There are a few tricks to remember when "baking" in one of these
  pots. First, turn the control to HIGH (or to the setting which is
  equivalent to the HIGH used in my recipes).  The LOW setting is too
  low to give breads and cakes the texture you expect.  Wit Tie the
  lid or foil onto the container and place the container on a metal
  rack or trivet inside the pot. If you don't have a metal rack or
  trivet to fit your slow cooker, crumple foil and place it in the
  bottom of the pot to support the baking container. Pour 2 cups of
  hot water around the container to provide steam for cooking the
  bread.
  
  When using a deep-dryer type slow cooker, check frequently to make
  sure the water hasn't evaporated. Add more water if needed.
  
  As a rule, it is not a good idea to remove the lid or foil from
  the bread container during the first 2 hours of cooking.  After
  that, check the bread by inserting a toothpick in the mixture.  If
  the toothpick comes out clean, the bread is done.
  
  When using a standard cake mix, the procedure is slightly
  different. Cakes are "baked" in a pan set directly on the bottom
  of the slow cooker, similar to the way you would do it in an oven.
  It is not necessary to use a trivet or water.

  The type and kind of container to use for breads and cakes will
  depend on the size of your pot.  In addition to molds and coffee
  cans, spring forms or small bundt pans make excellent containers.
  
  The containers at the top hold approximately the same amount of
  batter so you can substitute one for another.
 
MMMMM
 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cooking Lite- Blackberry-Lemon Pudding Cake
 Categories: Cakes, Desserts, Pudding
      Yield: 5 Servings
 
    1/4 c  all-purpose flour
    2/3 c  granulated sugar
    1/8 ts salt
    1/8 ts ground nutmeg
      1 c  low-fat buttermilk
      1 ts grated lemon rind
    1/4 c  fresh lemon juice
      2 TB butter or margarine; melted
      2 lg egg yolks
      3 lg egg whites; at room temp.
    1/4 c  granulated sugar
  1 1/2 c  blackberries
           blueberries or raspberries
           cooking spray
    3/4 ts powdered sugar

  Preheat oven to 350 F.
  
  Lightly spoon flour into a dry measuring cup; level with a knife.
  Combine flour, 2/3 cup granulated sugar, salt and nutmeg in a
  large bowl; add buttermilk, rind, juice, margarine, and egg yolks,
  stirring with a whisk until smooth.
  
  Beat egg whites at high speed of a mixer until foamy. Add 1/4 cup
  granulated sugar, 1 tablespoon at a time, beating until stiff
  peaks form. Gently stir one-fourth of egg white mixture into
  buttermilk mixture; gently fold in remaining egg white mixture.
  
  Pour batter into an 8-inch square baking pan coated with cooking
  spray. Place in a larger baking pan; add hot water to larger pan
  to depth of 1 inch. Bake at 350  for 35 minutes or until cake
  springs back when touched lightly in center. Sprinkle with
  powdered sugar.

  Calories 285 (23% from fat); fat 7.2g (sat 1.7g, mono 2.8g, poly
  1.8g); protein 6g; carbohydrate 51.2g; fiber 3.3g; cholesterol
  89mg; iron 0.8mg; sodium 198mg; calcium 86mg. WW-6 points.
  
  Gail Shermeyer
  
  Recipe by: Cooking Light, Jan/Feb 1998
 
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Cheers

YK Jim


... Oooh, Snacky Cakes!

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