My slow cooker gets a workout! I use it several times a week!

 It really makes the best soups, stews and even desserts! 

Here are five more tips to make your slow cooker work culinary magic for you...

1. Don't put frozen food in your slow cooker

Frozen food lowers the cooking temperature too much and can promote bacterial growth in foods.

2. As tempting as it might be, try not to lift the lid too many times while food is cooking.

Lifting the lid disrupts the slow cooker's steam-condensation cycle and it will take longer for food to cook.

3. Use only wooden, plastic or rubber utensils in a slow cooker.

Metal utensils can scratch and damage the surface of a slow cooker. I've learned the hard way!

4. Look for new and interesting slow cooker recipes that come from reliable sources.

 Most people make the same handful of slow cooker meals over and over again... no wonder we get bored with this handy appliance!

Get adventurous and try new and different ingredients!

BEST TIP!  5. Slow cookers make fabulous moist desserts!

One of the biggest strengths of a slow cooker is their ability to make scrumptious cakes, sweet breads, cheesecakes,  pudding cakes, quick breads, bread puddings, tiramisu, cooked fruits, brownies and more.

Below is a recipe for a moist and delicious seasonal bread!

Slow cookers can turn out fabulous meals with very little effort! So work to your cooker's strength and avoid its weaknesses it will reward you with deliciousness!


This pumpkin bread uses very little butter and no oil. Steam gives it its moist texture. And buttermilk add to its wonderful flavor!

2 TBS butter
1 cup sugar
1 egg
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup buttermilk
1 1/2 cups flour
1 1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt

Cream butter and sugar in a large bowl with an electric mixer. Add  1 egg and beat until well mixed.
Add pumpkin and buttermilk and beat until mixed together.

In a medium bowl, sift flour, baking soda, cinnamon, nutmeg and salt.

Add to pumpkin mixture in two batches and beat until just blended.

Put the pumpkin bread batter in a greased loaf pan that fits in your slow cooker. If your slow cooker is round a clean coffee can can be substituted.

Grease a loaf pan and pour in pumpkin bread mixture.

Grease the non shiny side of foil and put over pan, shiny side up, securing tightly.

Add 2 cups of water to the slow cooker and add the loaf pan.

Put on the slow cooker lid and cook for 3 1/2 to 4 hours on high.

Take loaf pan out of the slow cooker and turn the pumpkin bread out onto a cooking rack.

Delicious served warm with whipped cream, ice cream or in a puddle of  creme anglaise.


Post a Comment