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I am thrilled to have a chance to review three recipes and giveaway a copy of Gooseberry Patch’s Slow Cooker Fall Favorites cookbook this month.
This cookbook combined my two favorite things my Slow Cooker and Fall Recipes. I had never tried to prepare bread in my slow cooker, so I knew I wanted to try a couple of Gooseberry Patch’s slow cooker bread recipes. I decided to try a Classic Crockery Cornbread by Melody of Everett, WA, on page 123, a Wholesome Whole-Wheat Bread by Janis of Ontario on page 111, Canada, and a Spinach Queso Dip by Jessica from Delaware, Ohio on page 60.
I have made homemade pizza in my slow cooker which turned out perfect with a crispy crust. Therefore, I could not wait to try this slow cooker cornbread and slow cooker whole wheat bread. All of these recipes Gooseberry slow cooker recipes were easy and turned out well. I could not wait to share them with you.
This contest is open to U.S. residents beginning July 15, 2014 and ends July 31, 2014 at 12 p.m.
The winner will be notified by email by August 2, 2014. They will have 48 hours to reply. Gooseberry Patch gave me this Cookbook to give away, however, the opinions I am expressing are truly 100% my own.
Gooseberry Patch’s Slow Cooker Fall Favorites cookbook includes Slow Cooker recipes for breakfast, tailgating, pumpkin favorites, main dishes, side dishes, and desserts. See the contents below.
This slow cooker cornbread recipe said to place the ingredients into a 32 ounce coffee can which I did not have. I decided to use handles out of foil, see pictures below, to lift the cornbread right out of the slow cooker. I use these homemade handles often when preparing meats, pizza, and more in my slow cooker. It helps to lift the food right out of the slow cooker without any problems. Anyway, the cornbread worked great in the slow cooker. The edges were brown, and it was very good.
I often make these Foil Handles to help me lift food out of my slow cooker. It worked great for this Slow Cooker Cornbread. The cornbread came right out. I use two strips of heavy foil 6 x 18 inches. I folded each piece in half to 3 x 18 inches. Next, I crisscrossed them in the bottom of my slow cooker. I sprayed the Crock-Pot before adding the foil handles and then spray the foil with cooking spray. The cornbread came right out without it falling apart or crumbling.
- 1-1/4 cups all purpose flour
- ¾ cup cornmeal
- ¼ cup sugar
- 4-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg, lightly beaten
- ⅓ cup butter, melted
- In a bowl, mix together flour, cornmeal sugar, baking powder, and salt.
- Add remaining ingredients to flour mixture
- Mix together.
- Spoon batter into a 32 ounce coffee can. Place on a rack or trivet in a slow cooker.
- (I did not have nor use a coffee can. I used foil handles I made to put under the cornbread to be able to pick it up when it was done. It worked perfectly.) Foil handles size 6 inches by 18 inches. Folded in half to 3 x 18 inch size)
- Crisscross the foil handles in the bottom of the crock-pot.
- Cover and cook on high 2-1/2 to 3 hours, until a toothpick tests clean. Makes one loaf.
Wholesome Whole-Wheat Bread
I had no idea I could make yeast bread in my slow cooker. Who knew? When I tried the Whole Wheat Bread recipe, I used a 9 x 5 loaf pan. I just place the pan on the bottom of the slow cooker. The bread also turned out well and was very tasty. We were so excited! I made Bacon Lettuce and Tomato sandwiches using this bread. They were terrific! I will say I think this bread would have been better if my yeast were not expired. Remember to check the date on your yeast. Somehow, I got lucky, and the bread did rise at least most of the way.
page 111 of Gooseberry Patch Slow Cooker Fall Favorites
- 2 cups warm milk
- 2 Tablespoons oil
- 1/4 cup brown sugar, packed
- 1/2 teaspoon salt
- 1 envelope quick-rise dry yeast
- 1-1/4 cup all purpose flour, divided
- 2-1/2 cups whole-wheat flour, divided
- Heat milk until warm, about 110 to 115 degrees.
- In a small bowl, combine warm milk, oil, brown sugar, salt, yeast, 3/4 cups flour and 1-1/4 cups whole wheat flour.
- Beat with an electric mixer on low speed for 2 minutes.
- Stir in remaining flour, mix well.
- Transfer dough to a lightly greased 9×5 loaf pan.
- Cover loosely with greased aluminum foil.
- Let stand for 5 minutes.
- Place in a large slow cooker.
- Cover and cook on high for 2-1/2 to 3 hours.
- Cool bread in pan on a rack.
- Makes one loaf.
Spinach Queso Dip
I also tried a Spinach Queso Dip. I had never tried adding spinach to my Queso dip and was excited about trying it. It too was really delicious. I used a Velveeta White Pasteurized process cheese spread instead of the yellow one.
- 1 pound Mexican-Style pasteurized process cheese spread (I use Velveeta White Queso Cheese, see below)
- 10 ounce pack frozen chopped spinach, thawed and drained well (I used a 12 ounce pack, see below)
- 16 ounce container salsa
- 8 ounce pack cream cheese, cubed
- tortilla chips
- Combine all ingredients except the chips in a slow cooker. I sprayed the sides of my slow cooker.
- Cover and cook on high for 1 to 2 hours, stirring occasionally, until cheeses are melted.
- Turn heat to warm setting to keep warm.
- Serve with chips.
Gooseberry Patch gave me a cookbook to review and one to giveaway, however the opinions expressed are my own.
This post was written by me, Diane Roark. I love hearing from you. Please leave a comment and subscribe on the homepage for e-mail updates of new posts. If you enjoyed this post, I would be grateful if you add it to social media. Blessings Always, It is OK to use one of my photos but Please LINK BACK. I believe the secret to building stronger families that stick together, communicate more, and love each other is to cook together, eating around the table together, play together, vacation together, and share God’s love.
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