Cherry Cobbler – Made easy in the slow cooker
Lois’s Breakfast Casserole – A tasty recipe for the slow cooker.
Donna’s brownies are a delicious alternative to the traditional baked goods. You will choose the crock over the box any day after tasting these moist...
It will still be very warm after 30 minutes. Double for a 5 quart slow cooker. To double for the 5 quart, pinches become 1/4 teaspoons.
- 1/2 Cup All-Purpose Flour
- 3/4 Cup Sugar, divided
- 1/2 Teaspoon Baking Powder
- 1 Pinch Salt
- 1 Pinch Cinnamon
- 1 Pinch Nutmeg
- 1 Egg, beaten
- 1 Tablespoon Milk
- 1 Tablespoon Vegetable Oil
- 2 Cups Blueberries
- 1/4 Cup Water
In a bowl, combine flour, half of the divided sugar, baking powder, salt, cinnamon, and nutmeg.
In a smaller bowl, combine eggs, milk and oil. Stir this into the dry ingredients until moistened.
Grease the slow cooker well and spread the batter evenly on the bottom.
In a saucepan, combine blueberries, water and the other half of the divided sugar, bring to a boil and remove from heat.
Pour into slow cooker and cook on high for 2 hours, then turn off slow cooker, uncover and let set for 30 minutes before eating.
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