Crockpot Ginger Brown Breadbreads 14 oz gingerbread mix, pkg 1/4 cup corn meal, yellow 1 teaspoon salt 1 1/2 cup milk 1/2 cup raisins Combine powdered ingredients and stir in milk, mixing until mixture is evenly moist. Beat at medium speed with electrix mixer for 2 minutes. Stir in raisins. Pour into breased and floured mold (6-7 cups) and cover with foil. Tie. Put trivet or metal rack in slow cooker and pour 2 cups of hot water in pot. Place filled mold on rack, cover pot and cook on high for 3 to 4 hours or until bread is done. Remove bread from pot, let cool 5 - 10 minutes, loosen with knife and turn out on cooling rack. Serve warm with butter or cream cheese. Source: Crockery Cookery by Mable Hoffman. Submitted By KARL LEMBKE On 07-24-94 1014 |
