[skeptic7]

I missed this.

[skeptic7]

ItalianCook;
I don't have a problem with the water. The bread doesn't give off that much. I have used a covered pan made for baking in the slow cooker whose lid will shed the water. It has vents to let the steam escape. This is the Rival Bread N Cake Pan for slow cookers.
When I use a more normal pan I just ignore the issue. I did find it handy to tie string around the 8 inch round pan to give myself a handle to remove the pan once the bread is cooked. Also have a trivet underneath the pan to prevent the bottom from overcooking.
I guess if you are worried about water condensing and dripping down you could cover the bread with a little aluminum foil to shield it from falling water.

[skeptic7]

I use my slow cookers a lot. I do a lot of beans from scratch, stews and soups. One thing I've been doing since last summer is baking yeast breads in my slow cooker. It takes about 3 1/2 hours, but I can fit an 8 x3 inch round pan in my 4 quart slow cooker and bake a nice round loaf of bread. I'm willing to let bread cook in the slow cooker unattended while I do something on the computer, and if I had the bread in the oven I would have to watch all the time.
I can bake a normal loaf of bread in my oval slow cooker as a regular size bread pan will fit in there.
I have Beth Hensperger slow crock cookbook for regular recipes and I like it a lot. I will make a larger recipe and either eat it for several days or put some in the freezer.

[skeptic7]

I knew this too.

[skeptic7]

I just baked a savory pie, which is based on a missmash of various recipes, especially the "Savory Winter Vegetable Pie" by PJ Hamel, with was printed in one of the King Arthur Flour baking sheets.
This is canned salmon, and cabbage and spinach bound together by egg and ricotta cheese. Oh and also some sweet potato for color and contrast.

Peel and slice up enough sweet potato thinly to cover the bottom of a 10 inch frying pan. This was fairly thin slices so I had three layers. Place in 350 degree oven to cook and dry out a bit.
Take the remainder of a cone headed cabbage and slice the whole thing into thin slices, trying to discard the core. Shake the slices to seperate them and place in a large tray in the oven. Microwave 1/2 16oz package of frozen spinach and seperate and place on top of the cabbage. I'm baking the vegetables to get them cooked and remove excess liquid. Bake until cabbage is cooked and spinach is drier. Mix cabbage and spinach together.

Take one pizza style pie crust -- this is the all whole wheat version of a yeasted pie crust that I currently use for all my medium pizzas and roll very thinly. Line a 10 inch frying pan
Remove the sweet potato from the frying pan and place it in a bowl. I needed to use that particular frying pan. Cut one large onion up in thin slices and fry on low until completely cooked and limp and mild tasting. This is just done to improve the flavor
Mix about 1 cup ricotta cheese -- more or less -- this is the remainder of a 1 lb whole milk ricotta container after I made ricotta cheese and cranberry sauce pizza last week, with 2 eggs. A teaspoon fine herbs, some pepper and some thyme. Drain 1 can salmon and break apart the spine. Flake the salmon and it to the cheese mixture. Stir in the cooked onions. Blend in the cabbage mixture.
Line the pizza pie crust with the cooked sweet potato. Pile on the cheese and cabbage mixture. Bake for 45 minutes at 350 degrees until brown. Crust turns out relatively thin as it wasn't given much time to rise.
This is slightly boring in flavor. Eat with fresh pickle relish. I like this but it could use more flavor maybe sprinkle with red pepper when I warm up a slice for lunch. This is my second cone head cabbage and I will get more next time I see it at the farmers market. I had maybe 4 cups of sliced cabbage/

• This reply was modified 5 years, 1 month ago by skeptic7.

[skeptic7]

Actually thats not the recipe, since mine didn't have the additional brown sugar. Since the original recipe seems to be lost in the internet, and I am not claiming it as mine. I think under fair use, I can reprint it.

------------
* Exported from MasterCook *
Maple Baked Beans~
Recipe By : Sophie Grigson, Style,The Sunday Times, September 29, 1996

500 Grams Dried Cannellini Beans -- Soaked Overnight About 1 pound, about 2 cups
1 Ham Knuckle -- Soaked Overnight
2 Sprigs Thyme
1 Large Sprig Rosemary
1 Bay Leaf
1 Large Onion -- Chopped
4 Cloves Garlic -- Sliced
4 Strips Lemon Zest
150 Milliliters Maple Syrup about 2/3 of a cup
1 Tablespoon Tabasco Or Other Chilli Sauce -- Or More ???
1 Tablespoon Dijon Mustard
á Salt And Pepper
Topping:
3 To 4 Eating Apples, Cored -- Cut Into Eighths
30 Grams Butter -- Softened
about 2 tablespoons
50 Milliliters Rum -- Optional
about 1 1/2 tablespoons

Soak the beans overnight in plenty of water, then drain. Put into a pan and
cover with fresh water. Boil hard for 10 minutes. Reduce heat and simmer until
tender - about 45 to 60 minutes.Drain, reserving cooking water.

Put half the beans, together with half the onion and garlic, into a large, oven
proof casserole. Add herbs, tied together with a piece of string. Bury two of
the strips of lemon zest in the beans. Lay the ham knuckle on top, then cover
with remaining beans, onions, garlic and lemon zest. Mix syrup, Tabasco and
mustard and pour over. Season lightly with salt and pepper, then pour over just
enough of the reserved cooking water to cover. Cover the casserole tightly and
bake at 150F, 300 C,
gas mark 2 for 3 hours. Arrange the apple pieces decoratively over the beans.
You may not need them all. If there is rather too much liquid left in the dish,
scoop a little more out so that the apples can perch more comfortably. Dot with
butter and return to the oven for an hour. If using rum, pour it over the top
just before serving
- - - - - - - - - - - - - - - - - -
NOTES : Based on a recipe from the Ontario Maple Syrup Producers Association
booklet of maple syrup dishes, this is an unusual take on slow-cooked beans,
sweetened with syrup, salted with the juices of the ham and spiced up with
Tabasco sauce. The apple slices bring together all the elements, so do not be tempted to leave them out. The rum, however, is not essential.

------------------------------------
I left out the ham knuckle and the rum and put in two pieces of candied lemon peel as a subsitute for lemon zest. Also I used 1/2 Tablespoon of Harrisa sauce for the chili sauce as that was available. Skeptic 7

[skeptic7]

Mike, Riverside Len;
Thanks for the recipe. At the moment I am a volume baker but when I finally break down and invest in an accurate scale, I will try one of those recipes.

Friday I made a whole wheat bread with hunks of cheddar cheese for a party. This is the same recipe that I have done before and it came out very well. I baked it in a slow cooker on high for about 3 1/2 hours to 190 degrees.

[skeptic7]

I got that right, but it was a lucky accident. I like lamb but find it too expensive for anything other than an occasional treat.

[skeptic7]

I did Maple Baked Beans from a recipe that I pulled off the internet years ago on Tuesday. My recipe said that is was originally based on a recipe from the "Ontario Maple Syrup Producers Association". It must have been because it called for a humongous amount of maple syrup 2/3 cup. I was trying to use the very dark maple syrup from Canada, but even in pursuit of an experiment I couldn't force myself to add that much maple syrup. I think I added about 1/2 a cup and couldn't talk myself into adding more. This actually turned out very well being sweet but not overly so. One of the things I liked about that recipe is it calls for topping the baked beans with a layer of apples cut into quarters. I had rather large apples so I cut them into eighths.
I pulled the recipe from MasterCook, but I can't find a reference to it anymore.

[skeptic7]

Len;
I can't find your bun recipe on this site. Could you provide a link please? Thanks. I have roast beef on the brain, I roasted an eye of round for Xmas, and am still taking slices out of the freezer for sandwiches.

[skeptic7]

Yes. I knew this -- of course many things I know aren't accurate.

[skeptic7]

I got this!

[skeptic7]

I froze cheddar, the last time by accident, and while the taste is the same, the cheese becomes more brittle and harder to plane. It doesn't make a difference for pizza but the slices tend to break so grilled cheese sandwiches are harder to make.

[skeptic7]

Mike, thats a beautiful pie. I wish I could eat a piece. I don't remember every eating a sour cream - raisin pie, and I certainly haven't cooked one.

Len; your buns look so tasty, especially the basket weave. Do you make them into sandwiches with roast beef and onions?

[skeptic7]

I reuse my ziploc freezer bags too, but I don't keep them in the freezer. The smaller ones are rolled up in a old quart yogurt container, the 2 gallon size are on the shelf with the "good" ie unused dinner plates.

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