Phyllis Pellman Good - Fix-It and Forget-It Baking with Your Slow Cooker: 150 Slow Cooker Recipes for Breads, Pizza, Cakes, Tarts, Crisps, Bars, Pies, Cupcakes, and More!

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Cover design by Abigail Gehring Cover photograph by Jeremy Hess Photographs in text by Oliver Parini ISBN: 978-1-68099-051-5 Ebook ISBN: 978-1-68099-105-5 Printed in China Limit of Liability/Disclaimer of Warranty: The publisher and author have made their best effort in preparing this book with care and accuracy, and it is presented in good faith. But they make no representations or warranties with respect to the completeness or accuracy of the contents of this book. Sales representatives may not create or extend any warranty either verbally or in sales materials about this book. The advice and strategies contained in these materials may not be suitable for your situation. Consult with a professional where appropriate. Table of Contents Why Would You Bake in a Slow Cooker? A few reasons Its a blisteringly hot August morning, and I just made a batch of brownies. Table of Contents Why Would You Bake in a Slow Cooker? A few reasons Its a blisteringly hot August morning, and I just made a batch of brownies.

I never touched my oven. My grandmothers used to talk about doing their canning in their summer kitchensa little out-building attached to the main house by a breezeway. They kept all the heat out there, away from the living quarters. Today I bake in my slow cooker. Same strategy. Then there are the days when my ovens full, or set at a different temperature than I need to bake my muffins.

Out comes my slow cooker. But theres something more. The breads, the cakes, the pies, the bars turn out with gorgeous crumbs, luscious moistness, splendid flavor. Youre not sacrificing when you bake these desserts in your slow cooker. It takes enormous willpower to develop recipes for a baking book when you cant resist chocolate or fruit pies. Or pizza or from-scratch yeast breads.

When I first began, I thought Id freeze all these good things I was baking and serve them to friends over several weeks, maybe months. Then I admitted what happens when I know theres good stuff in the freezer. I cant go to bed without a small bowlful. Turns out my daughter was hosting her supper club while I was working on these recipes, and there are some good-sized eaters in the group who can put away a lot of food. Mom, I never heard guys talk about crumb structure and moistness before, she said, when she brought back the empty containers. They kept shaking their heads and wielding their forks over their wedges of cake, talking between bites about how evenly baked and delicious it all was.

And the women were back for seconds and thirds, looking guilty but happy! Planning differently Just remember to start your slow-cooker baking a little earlier in the day than when you use your oven. Most of these recipes need at least an hour and a half, and in many cases more, in the cooker. So youre free to run errands, work in your yard, catch lunch with a friend, or take your kids to music lessons while things bake. Dont miss the wide variety Dont get stuck in one section of these baking recipes. Make sure you try the cobblers and crisps, the quiches and granolas, along with the puddings and pies, the yeast and the quick breads. A few things that dont workor need special attentionin a slow cooker I discovered that it doesnt work to crumble a streusel topping over a cake or cupcakes when first putting the batter in to bake.

It melts and sinks in. You can add the streusel after the cake is fully baked. Sprinkle it evenly over top, then bake the cake about 20 minutes longer, uncovered. (Do cupcakes for about 10 minutes longer, uncovered.) If youd like the topping to crisp up and brown, put the cake under the broiler for a minute or two. But watch carefully so you dont burn it. Nor does a cream cheese middle layer or stuffing keep its identity in cupcakes when youre baking them in a slow cooker.

The cream cheese just disappears straight into the batter. Be careful about increasing the amount of chopped fruit in a cake or quick bread beyond what the recipe calls for. The moisture content in the fruit weighs things down so that the cake or bread wont rise as it should. It will taste good, but it will be gummyeven after 7 hours on High. I found out. Doing the Swoop A lot of moisture gathers on the inside of your slow cooker lid whenever you use it.

You dont want those drops dripping onto what youve just baked. So you do the "Swoop" when removing the lid. Grip the handle of the lid firmly, and with a swift and firm move, lift the lid and turn it right-side up in a take-charge single motion. I hope you enjoy baking with your slow cooker and serving your family and friends from it. Remember, its a great way to take a dessert or savory baked dish to a potluck or buffet mealor to bring some real delight to your tailgating party. Or to serve any night or day of the week! Phyllis Good What Size Slow Cookers Should You Have for Baking?