Steamed Cranberry Brown Bread Slow Cooker Food

GOOEY OLD-FASHIONED STEAMED MOLASSES BREAD

Steps:

• Layer two 24-in. pieces of foil. Starting with a long side, roll up foil to make a 1-in.-wide strip; shape into a coil. Place on bottom of a 5-qt. slow cooker to make a rack., Combine bran, flours, cranberries, baking powder, baking soda, salt and cinnamon. In another bowl, beat egg, buttermilk, molasses and honey. Stir into flour mixture just until blended (do not overbeat). Pour into a greased and floured 2-qt. baking dish. Tightly cover with lightly greased foil. Place in prepared slow cooker. Cook, covered, on high about 3 hours, until a thermometer reads 190-200°., Remove dish to a wire rack; cool 10 minutes before inverting loaf onto the rack. Serve warm or cold.

SLOW COOKER CRANBERRY ROAST

Steps:

• Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
• Cover, and cook 8 hours on Low.
• Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.

SLOW COOKER CRANBERRY SAUCE

Steps:

• Combine orange juice, water, brown sugar, white sugar, and cinnamon in slow cooker; stir in cranberries. Cook on High for 3 hours, stirring once each hour.
• Remove lid; stir well. Cook on High until sauce has thickened and most cranberries have popped, about 45 more minutes.

STEAMED CRANBERRY BROWN BREAD (CROCK-POT)

Steps:

• Coat the inside of a 13-oz coffee can with cooking spray.
• Combine first 6 ingredients in a large bowl.
• In a small bowl, combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened.
• Fold in dried cranberries and walnuts.
• Spoon mixture into coffee can. Cover with foil coated with cooking spray; secure with a rubber band.
• Place can in a crockpot; add enough hot water to crockpot to come halfway up sides of can.
• Cover with lid and cook on high-heat setting for 2 1/2-3 hours, or until a wooden pick inserted in center comes out clean.
• Remove can from crockpot.
• Let bread cool, covered, in can on a wire rack for 5 minutes.
• Remove bread from can and let cool completely on wire rack.

STEAMED BROWN BREAD

Steps:

• You will need 2 empty cans such as the ones in which fruit or tomato sauce come. Or you can use a mold.
• To prepare them, grease and flour generously.
• Combine dry ingredients in a medium bowl.
• Add buttermilk and molasses while mixing on low.
• Stir in raisins and mix only enough to distribute.
• Pour into prepared cans or mold. (Should be about 2/3 full).
• Cover with foil and secure with string.
• Place cans on a wire rack in the bottom of a large pot.
• Pour boiling water into the pot to reach about half way up the cans but not enough to float them.
• Put lid on pot and steam for 3 hours, checking water occasionally to make sure there is enough.
• To remove breads from cans, the bottoms of the cans can be "opened" with a can opener and the breads can then be pushed out. They come out more easily when the bread is still warm.

STEAMED BROWN BREAD

Steps:

• In a large bowl, combine the flour, oats, cornmeal, baking soda and salt. Combine buttermilk and molasses; stir into dry ingredients. Pour into two greased 10-oz. ramekins or custard cups; cover with foil., Place ramekins on a rack in a deep kettle; add 1 in. of hot water to kettle. Bring to a gentle boil; cover and steam for 35-45 minutes or until a toothpick inserted in the center comes out clean, adding more water as needed. , Remove ramekins from kettle; let stand for 5 minutes before removing bread from ramekins.

STEAMED BROWN BREAD

Steps:

• In a bowl, mix together dry ingredients. Make a well in the center.
• In a separate bowl, mix together buttermilk, molasses and oil. Pour into dry ingredients and mix until well blended.
• Spoon batter into prepared tins or baking dish. Cover tops with foil and secure with string.
• Place in slow cooker and pour in enough boiling water to come 1 inch up the sides of the dishes.
• Cover and cook on high for 2-3 hours. Unmold and serve warm.

CRANBERRY NUT QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• In a large bowl, combine flour, salt, baking powder, baking soda, and sugar.
• In a 1-cup (or larger) measuring cup combine juice and zest of the orange, butter and enough boiling water to reach 3/4 cup. Stir into flour mixture. Fold in egg, walnuts and cranberries. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 5 minutes before removing to a wire rack to cool completely.
• To make the icing combine confectioners' sugar, butter, orange juice and milk; add more milk if necessary so that the icing is thin and slightly runny. Drizzle over bread; allow icing to set before slicing.

STEAMED ALL BRAN BROWN BREAD

Steps:

• Combine all bran cereal, raisins, nuts, egg, buttermilk, and molasses.
• Sift flour, baking soda, baking powder, and salt.
• Add dry ingredients into wet mixture; stir just until combined.
• Fill quart cans that have been greased.
• This will fill 2 quart cans.
• Steam for 2-1/2 hours.

NANNY'S STEAMED CRANBERRY PUDDING

Steps:

• In a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg. Stir in the milk, egg, and butter until well blended. Toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter.
• Pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil. Place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water. Place the lid on the outer pot, and cover with aluminum foil. Turn the heat to medium-high, and steam for 2 hours. Add more water if necessary after the first hour.
• For the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat. Cook and stir occasionally until the mixture comes to a full boil. Boil for 1 minute, then remove from heat and stir in the vanilla. Refrigerate until chilled, then beat with an electric mixer until smooth.
• Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream.