Thursday, August 28, 2008

Slow Cooking Thursday!

All my slow cooking recipes are now online and starting today, I will add all the recipes shared weekly to my online site too. So if you're wanting to find ALL the slow cooked recipes that have been shared since the first SLOW COOKING THURSDAY, here is the link for you.

Don't forget to add your name to Mr Linky and a link back to your SCT post so others can come by and see your recipe too.

As always, share your slow cooking recipes but if you REALLY REALLY don't have one and still want to participate, then you can share any kind of recipe.

I'm thinking this would make a GREAT gift for the holidays!

Christmas gifts.

Pumpkin Bread In Jars

1 c Flour
1 1/2 ts Baking powder
1 ts Pumpkin pie spice
1/2 c Brown sugar; firmly packed
2 tb Vegetable oil
2 Eggs
1/2 c Pumpkin (canned)
4 tb Raisins or dried currants; f

In small bowl combine flour, baking powder and pumpkin pie spice; set aside.

In med. mixing bowl combine brown sugar and oil; beat until well combined. Beat in eggs. Add pumpkin; mix well. Add flour mixture. Beat just until combined. Stir in raisins.

Pour pumpkin mixture into 2 well-greased and floured 1/2-pint straight-sided canning jars. Cover jars tightly w/greased foil. Place a piece of crumpled foil in 3-1/2 or 4 quart slow cooker with liner in place. Place jars atop crumpled foil.

Cover; cook on high setting for 1-1/2 to 1-3/4 hours or until a wooden toothpick inserted near centers comes out clean.

Remove jars from cooker; cool 10 minutes in jars. Remove bread from jars. Cool thoroughly on wire rack. Makes 2 loaves.

FOR 3-1/2 to 4 QUART slow cookerS--Halve all ingredients.

WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated.

This recipe doesn't say you can seal them up and store them in your pantry but my Kerr Canning book recipe says you can; here's how:

Remove jars from the oven one at a time, wipe rim of jar clean; put on lid and ring and screw on tightly.

Jars will seal as the cake cools. Store like canned goods.


  1. Love it... Thanks for sharing and for hosting!


    What A Crock!

  2. Awwwwwww, how cute!!!

    And happy 'Tasha Tudor Remembrance Day In Blog Land' to you! Aug. 28th.

    Miss Mari-Nanci
    Smilnsigh blog

  3. That looks great! I can't wait to try it. Have you tried sealing them? I know you posted about how to do it but I was wondering if you ever did. Have a great day and thanks for hosting this.

  4. Hi Sandra,
    I gave you an award and a tag (though if you don't do the tag part, that's fine with me (C:)

    have a great day.

  5. wow neat pumpkin bread :) thanks for hosting..

  6. Do you have to put any liquid in the crock pot? like water on the bottom or anything? Want to make sure I don't skip something because it's assumed a given :)

  7. Looks so good!!! Makes me excited for Fall! :-)


  8. This sounds wonderful! I would have never thought to do this in the crockpot.

    BTW - we LOVED the hero sandwiches!

  9. I've seen recipes for baking cakes and breads in jars but not in the slow cooker. Why the crumpled foil? Does it increase the temp?
    Looks yummy!

  10. Ok, please send my jar to:

    That sounds so yummy!!!!

  11. Thans for leaving the comment on my blog. This recipe sounds great. I have never heard of doing this in the crock pot before.

  12. What a neat recipe! That would make a great gift!


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