Great for a lunch by the pool, a picnic in the woods, or a light summer meal. Don't forget to try as a dip too!
Pumpkin Bread Pudding – A tasty dessert for the slow cooker
The yummy tang of fresh cranberries combines with savory cinnamon and ginger to make a completely delicious fall crockin' meal!
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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