Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Slow Cooker Boston Brown Bread
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- #20900
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
1 cup corn meal
1 cup rye flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup whole wheat flour
3/4 cup molasses
2 cups sour milk or buttermilk
1 cup raisins
directions
Combine corn meal, rye flour, soda and salt. Add wheat flour.
In a separate bowl, stir molasses into sour milk or buttermilk and add to dry ingredients, a little at a time. Stir just enough to blend and add raisins.
Spoon into two one pound coffee cans and cover with foil. Tie. Place cans on metal rack in bottom of slow cooker and pour 2 cups of hot water around cans.
Cover pot and cook on high for 2 1/2 to 3 hours. Remove cans from pot and let stand 5 to 10 minutes. Turn bread out on cooling rack.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
369 calories, 3 grams fat, 77 grams carbohydrates, 10 grams protein per serving. This recipe is low in fat.
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reviews & comments
January 23, 2011
I liked the crock pot - slow cooker version.
November 4, 2006
Excellent recipe. I used fat free buttermilk and 1 cup raisins. It is a definite keeper and has been copied in my Favorite recipes book. Thank you Sherlyn