charisstoma | Aug. 2nd, 2017

Aug. 2nd, 2017

Rosemary Olive Oil Bread -made in a Crockpot

Rosemary olive oil break crock pot

http://hostthetoast.com/rosemary-olive-oil-crock-pot-bread-take-2-plus-recipe-olive-oil-herb-dip/

Prep Time: 1 hour 35 mins Cook Time: 2 hours Yield: 6

FOR THE BREAD:

3½ cups all purpose flour
1 packet dry active yeast (2¼ teaspoons)
1¼ cups warm water
¼ cup fresh rosemary, chopped, divided
3 tablespoons extra virgin olive oil, plus more for drizzling
1 teaspoon sugar
1 teaspoon sea salt or kosher salt, divided

YOU WILL ALSO NEED:

Parchment paper
Paper towels
Crock Pot

FOR THE DIP:

3 cloves fresh garlic, minced
1/2 teaspoon fresh rosemary, chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon kosher salt
Red pepper flakes, to taste
1 teaspoon Parmesan cheese, grated
1/4 cup extra virgin olive oil

Directions

In a large bowl, mix together the water, yeast, and sugar. Let sit 10 minutes. The mixture should become bubbly.

Stir in half of the salt (1/2 teaspoon), half of the rosemary (2 tablespoons), the 3 tablespoons of extra virgin olive oil, and all of the flour. Mix until fully combined. Work it together with your hands, if necessary.

Lightly grease a large bowl and place the dough in. Cover it with a kitchen towel and leave the dough in a warm, draft-free area. Let it sit and rise for 1 hour.

Remove the dough from the bowl and gently roll it into a ball on a floured surface. Let it sit for another 20 minutes.

Set the crock pot to high. Line the crock pot with two pieces of parchment paper, leaving at least 2 inches hanging out of each side of the crock pot. Place the dough in the crock pot and sprinkle it with the remaining salt and rosemary.

Drape paper towels over the top of the crock pot and then place the lid on. This should capture any moisture that would sit on the lid and prevent it from dripping back onto your bread.

Cook the bread for 2 hours, and remove from the crock pot. It will most likely still be a bit pale on the outside. It tastes great this way, but I like to put mine on a baking sheet lined with parchment paper and put it under the broiler for a quick few minutes to get a crunchier, darker crust. Watch the bread the whole time to ensure that it does not burn.

Let cool before slicing. As the bread cools, combine all of the dip ingredients in a bowl or dish and mix well. Serve the bread warm with the Olive Oil Herb Dip!

Crossposts: http://charisstoma.livejournal.com/1339565.html

http://www.52kitchenadventures.com/2011/10/17/slow-cooker-monday-pumpkin-bread/

Pumpkin Bread in a Crock Pot

simple directions for baking in a slow cooker:

Make sure your pan fits in your slow cooker.
Place a rolled up ball or two of aluminum foil at the bottom of the slow cooker to hold up the pan.
Prepare your recipe, pour it into your pan and place that on top of the aluminum foil ball(s) in the slow cooker.
Turn it to high cook until done (amount of time will depend on how hot your slow cooker gets)

I tried it with a pumpkin bread recipe that makes enough batter for 2 loaves. I put one loaf in the oven and one in the slow cooker to compare them. The difference was huge; the slow cooker bread came out very moist, while the oven loaf was more fluffy and cake like. It was kind of like the difference between brownies with a fudgy texture versus a cake texture.

Slow Cooker Pumpkin Bread
Adapted from Epicurious

Makes 2 loaves

3 cups sugar
1 cup vegetable oil

3 large eggs
1 16-ounce can solid pack pumpkin

3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder

In slow cooker:
In a slow cooker large enough to fit a 9x5x3-inch loaf pan (I used a 6 quart), place a ball of aluminum foil to hold up the pan. Coat two 9x5x3-inch loaf pans with nonstick spray. (Options: you can bake one in the oven, cut the recipe in half, or store half the batter in the fridge until your first batch is done in the slow cooker).

Combine sugar and oil in a large bowl, beating to blend. Mix in eggs and pumpkin.
In a separate large bowl, combine flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder. Add to the wet ingredients in 2 batches.

Pour half of batter into each loaf pan. Set slow cooker to high and cook for 2-8 hours (until toothpick inserted into center comes out clean).

In oven:
Pour half of batter into a 2 greased 9x5x3-inch loaf pans. Bake at 350°F for around 1 hour (until toothpick inserted into center comes out clean).

Crossposts: http://charisstoma.livejournal.com/1339816.html

http://www.52kitchenadventures.com/2011/04/25/slow-cooker-monday-sweet-sour-beans/

Sweet and Sour Beans made in a Slow Cooker

Tastes better than it looks. I was originally going to make Boston baked beans, but then I came upon a recipe for sweet and sour beans from Taste of Home that caught my eye. Combining sweet and sour flavors naturally makes me think of sweet and sour pork and other meat dishes, but it worked well for the beans too. This is a great side dish you can set aside and let cook while you prepare the main dish.

Slow Cooker Slow and Sour Beans
Adapted from Taste of Home

3 bacon strips
1 onion, sliced

1/3 C packed brown sugar
1/4 C cider vinegar
1/2 t salt
1/2 t ground mustard
1/4 t garlic powder

1 15-oz. can pinto beans, drained and rinsed
1 15-oz. can kidney beans, drained and rinsed

In a large skillet over medium heat, cook bacon until crisp. Remove and let cool slightly on paper towels, then dice. In the meantime, drain majority of bacon drippings, leaving 2 tablespoons in skillet. Cook onion in reserved drippings until tender, (try microwaving onions with bacon in paper towel covered plate and drain on paper towels) then add brown sugar, cider vinegar, salt, ground mustard and garlic powder. Bring to a boil.

In a 3 1/2 quart slow cooker, combine both types of beans with onion mixture and diced bacon. Mix together, cover and cook on low for 5-6 hours or high for 3-4 hours (until heated through).

Crossposts: http://charisstoma.livejournal.com/1340070.html

http://www.52kitchenadventures.com/2013/11/20/slow-cooker-pumpkin-pie-oatmeal/

Slow Cooker Pumpkin Pie Oatmeal

This slow cooker steel cut oatmeal (aka the best oatmeal ever) is a recipe I’ve come back to over and over again, but I love this new slow cooker pumpkin pie oatmeal even more! By adding pureed pumpkin, spices, and a tiny bit of maple syrup to steel cut oats, it comes out tasting almost like a pumpkin pie. I throw in a few nuts and my breakfast is good to go! This keeps well in the fridge too, so you can portion it out and zap it in the microwave for a quick breakfast.

Ingredients

1 cup steel cut oats
3-1/2 cups water
1 cup pumpkin puree
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
2 tablespoons maple syrup (optional*)

Instructions

Lightly coat the interior of your slow cooker with non-stick spray. Pour oatmeal in.
In a large bowl, combine remaining ingredients, stirring together. Pour on top of oatmeal.
Cook on low for 8 hours.

Notes

*I found this to be just the right amount of sweetness for me (it’s just barely sweet). You can add more if you want it sweeter, or skip this ingredient and add sweetener to taste into each bowl.

http://www.52kitchenadventures.com/2013/11/11/pumpkin-coconut-macaroons/

Pumpkin Coconut Macaroons

Soft, chewy, pumpkin pie-esque macaroons.
Basically, if you like macaroons (or coconut) and pumpkin, these are your new favorites. I wasn’t quite sure how the pumpkin flavor would get along with the coconut, but I should never have doubted pumpkin – it gets along great with others. I love pairing pumpkin with chocolate too (like pumpkin chocolate chip blondies or pumpkin spice mocha), which isn’t the most obvious pair either. In fact, I bet drizzling these pumpkin coconut macaroons in chocolate would be phenomenal!

Ingredients

Ingredients:
1/3 cup sugar
1 large egg white
1 1/2 cups shredded coconut
1/4 cup toasted pecans, roughly chopped
1/4 cup pumpkin puree (not pumpkin pie)
1/2 teaspoon vanilla extract
3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper or a baking mat.
In a large bowl, whisk sugar and egg white together.
Add coconut, pecans, pumpkin, vanilla, pumpkin pie spice and salt to bowl. Stir until everything is well incorporated.
Use a spoon or cookie scoop, scoop dough into balls* the size of 1 to 1 1/2 tablespoons. Place on the prepared baking sheet an inch apart.
Bake for around 10 minutes, or until the macaroons are golden brown on the bottom and edges. The bigger the macaroons, the longer it will take.

Notes

*Traditionally, macaroons are slightly dome shaped, so you can shape them like this by hand if you prefer

Recipe from Make it Naked

Crossposts: http://charisstoma.livejournal.com/1340237.html

http://www.52kitchenadventures.com/2011/11/07/slow-cooker-monday-apple-butter/

There are 3 kitchen appliances that make this process so much easier:

A slow cooker of course (although you can make this on the stove instead).

One of those old-fashioned peeler/corer/slicers cuts prep time in more than half.

An immersion blender (AKA hand blender, blender stick, etc.) to puree the apple butter right in the pot.

Apple Butter
Makes 3 1/2-4 pints

6 1/2 pounds apples, peeled, cored and thinly sliced*
1 1/2-2 cups brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon pure vanilla extract

**I used 3 Granny Smith apples and equal parts McIntosh and Jonagold apples. You can use whatever apples you like, but some types are better than other for apple butter. McIntosh are very soft and tart Granny Smith counterbalance the sweet flavors, adding some depth.

Place prepared apple slices in a 6 quart slow cooker. Add brown sugar and spices, then stir to mix everything together.

Cook on low for 8-10 hours, stirring occasionally, until mixture is dark brown and thickened. Uncover, add vanilla and stir to combine.

Cook uncovered on high for around 2 hours. Puree using a hand blender or by transferring to your blender in 2 batches and returning to pot.

For immediate use or freezing:
Pour into clean containers and refrigerate for up to 2 weeks or freeze.
To can: Pour into sterilized jars, leaving 1/4″ headspace. Seal and process in boiling water for the amount listed below. Remove from water and let sit for a day. Check to make sure jars sealed. (If you want more information on canning, see my photo tutorial on canning jam.)

Crossposts: http://charisstoma.livejournal.com/1340442.html

http://www.52kitchenadventures.com/2011/11/09/pumpkin-butter/#more-6312

Pumpkin Butter
Adapted from Serious Eats

Pumpkin is too dense for safe canning, so it’s best stored in the fridge and enjoyed now or frozen for later. I still put mine in little jars so I can give it to friends and family, and I’ll just explain that it’s perishable. Fruit butters don’t actually contain butter. Instead, it’s when fruit is cooked down then pureed into a thick, creamy spread. You can spread it on toast, scones, and biscuits or stir it into oatmeal and yogurt.

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Crossposts: http://charisstoma.livejournal.com/1340878.html

Slow cooker cowboy potato casserole

http://d3w3p12ml16evy.cloudfront.net/5/a/d/6/5ad6e5348c511678af7eb9d5be7ee1b9.mp4

Ingredients

1½ pounds ground beef, browned and drained
6 medium red potatoes, cut into 1½ inch cubes
1 medium onion, chopped
3 garlic cloves, minced
1 can red kidney beans, drained and rinsed
1 (14 oz) can diced tomatoes with green chili, undrained
¼ cup water
1 ½ tablespoon salt
2 teaspoon pepper
4 oz shredded cheddar cheese

Directions

1. Brown ground beef and drain off excess fat.
2. Add potatoes to 4-quart slow cooker and season with salt and pepper.
3. Add onion and garlic.
4. Add beef, beans, and tomato. Pour over water.
5. Cover and cook on low 7-8 hours.
6. Sprinkle cheese in last 15 minutes and continue to cook covered.

http://d3w3p12ml16evy.cloudfront.net/5/a/d/6/5ad6e5348c511678af7eb9d5be7ee1b9.mp4

Crossposts: http://charisstoma.livejournal.com/1340963.html

Crossposts: http://charisstoma.livejournal.com/1341462.html

Old Fashioned Rice Pudding

http://easyrecipesly.com/old-fashioned-rice-pudding-2/

Ingredients :

2/3 c. Minute Rice
2 3/4 c. milk
1/2 c. raisins
1/3 c. sugar
1 tbsp. butter
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg

Cinnamon

Directions :

First step : Combine Minute Rice, milk, raisins, sugar, butter, salt, vanilla & nutmeg in a buttered 1 quart baking dish.

Second step : Bake in 350 degree oven for 1 hour, stirring after 15 mins & again when pudding is done.

Third step : Sprinkle with cinnamon.

Finally : Serve warm or chilled. Pudding thickens as it stands

Crossposts: http://charisstoma.livejournal.com/1341877.html

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Page Summary

Rosemary Olive Oil Crock Pot Bread / Olive Oil Herb Dip
Pumpkin Bread in a Crock Pot
Sweet and Sour Beans made in a Slow Cooker
Slow Cooker Pumpkin Pie Oatmeal
Pumpkin Coconut Macaroons
Apple Butter made in a Slow Cooker
Pumpkin Butter
Slow cooker cowboy potato casserole
Master post Recipe - Sweet Things
OLD FASHIONED RICE PUDDING

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