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Challenge: Slow-cookin’ (aka crockpot recipes)

October 13, 2010

Nic’s challenge for October is recipes using a slow-cooker/crock pot. Those are two names for the same thing, no? 🙂  Well, once you find your recipe, post it here. (Y’all should be able to edit the post to add your recipes.)

Recipes from Laura

  • Crazy Aunt Purl’s Perfect Pot Roast Recipe This is from one of my favorite blogs, which I started reading while I was in my post-breakup devastation stage in Korea. Laurie Perry is really great at making intimidating things easy to understand and breaking them down into manageable pieces. Even if you don’t make this recipe, read her post just because she’s hilarious. But it does sound easy and delicious. 🙂
  • Crockpot Moroccan Lentil Stew – Because I have lentils leftover from last week, AND the first step is not “cook blah-blah-blah in a skillet, then transfer to crock pot.” And I don’t have to go buy a big hunk of meat right before I leave the country.
  • Pineapple Upside-down Spice Cake, from The 150 Best Slow Cooker Recipes, because Nic was craving pineapple upside-down cake.

Ingredients:

    • 1/4 cup melted butter
    • 1/2 cup firmly packed brown sugar
    • 10 slices gresh pineapple or 1 can (19 oz/540 ml) sliced pineapple, drained (or for peach upside-down cake, use 6 peaches, sliced or 2 14 oz cans of peach slices, drained)
    • 3/4 cup all-purpose flour
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1/4 cup butter
    • 1 cup granulated sugar
    • 1 egg
    • 1/2 cup milk
    • 1 tsp each ground cinnamon and ground allspice
    • 1/2 tsp each ground cloves and ground nutmeg
    • 1 tsp vanilla extract

Directions:

  1. Lightly grease the slow cooker stoneware
  2. In a small bowl, combine butter and brown sugar. Spread over bottom of prepared stonewear.
  3. Arrange pineapple on top of butter and brown sugar.
  4. In a bowl, combine dry ingredients (flour, baking powder, salt).
  5. In a mixing bowl, using an electric mixer, cream butter and sugar until light and fluffy
  6. Beat in egg.
  7. Add flour mixture and milk to the mixing bowl alternately, making three additions of flour and two of milk, beating well after each addition.
  8. Blend in cinnamon, allspice, cloves, nutmeg, and vanilla.
  9. Pour mixture over pineapple slices.
  10. Place two tea towels, folded in half (to make 4 layers) across the top of the stoneware. The tea towels will absorb moisture generated during cooking and prevent accumulated moisture from dripping on the cake batter.
  11. Cover and cook on HIGH for 3 hours or until a toothpick inserted in the center of the cake comes out clean.
  12. To serve, slice and invert on plate. Top with vanilla ice cream if desired.
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