Crock pots and slow cookers are more than roasts! Carrot cake Boston brown bread recipe

You use your crock pot roasts and dishes simmered? Breaking with the standard and start to take full advantage of your cookers nits or crock! This article includes carrot cake recipes and Boston brown bread! Yes, you can make a moist and delicious cake in your crockery cooker. Bread cooked in boxes of vegetables 1 lb. A bread fun to do with children. And kids love to eat something, they did. It's a healthy bread for them.

CARROT CAKE
This recipe must be made in a crock pot 3 1/2 to 4 litres or the crock pot with a removable stoneware pot.

1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon of baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup granulated sugar
oil 1/3 cup
1/4 cup water
3 Eggs
extract of vanilla 2 tsp
3 cups coarsely grated carrots
grapes dried 1 cup
sugar 1 tbsp powdered

Preheat the base slow cooker/crockpot on high. Spray nonstick cooking sandstone. Cut a piece of wax to keep in the background paper, the insertion and spraying.

In a medium bowl, mix flour all-purpose, whole wheat flour, powder paste, baking soda, cinnamon and nutmeg.

Using an electric mixer on medium-high speed, beat the granulated sugar, oil, water, egg and vanilla for 2 minutes. Reduce your speed to low, add the flour mixture and beat until that blend. Stir in carrots and raisins. Pour batter into the sandstone and place based preheated. Cover the crock pot with two double layers of paper towels; Place the lid on top. Cook until a toothpick inserted in the Central wooden emerges. This will take approximately 1 1/2 to 2 hours.

The sandstone of transfer to a wire rack and cool 15 minutes. Run a thin knife around cake to relax the sandstone. Reverse on the rack; Remove wax paper. Allow to cool completely. Sprinkle with powdered sugar before serving.

BOSTON BROWN BREAD
This is true. Bread in the slow cooker!

1/2 cup whole wheat flour
1/4 cup all-purpose flour
1/4 (preferably yellow) Cup cornmeal
baking soda 1/4 TSP
1/2 tsp baking powder
1/4 tsp salt
1 egg, beaten
1/4 cup molasses
2 tbsp sugar
canola oil 2 tsp
3/4 cup buttermilk
raisins 2 tbsp

In a bowl mix whole wheat, flour all-purpose flour, semolina corn, powder in paste, baking soda and salt.

In another bowl, mix eggs, molasses, sugar and oil. Add the mixture of flour to the mixture of molasses alternately with buttermilk; beating well. Stir in raisins.

Divide the batter evenly between the two boxes prepared. Cover the bottles tightly with aluminum foil. Covered instead of boxes in a slow crockery cooker or crockpot. Place pot bread cover and cook on high definition for 3 hours. Suppress the stove and allow to cool in the cans for 10 minutes before removing. Delicious served hot.

Enjoy!

For more of Linda slowcooker/crockpot recipes visit his blog at http://grandmasslowcookerrecipes.blogspot.com/
For its quick and easy recipes, visit http://grandmasquickfixrecipes.blogspot.com/