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Garlic, Chives and Dill Slow Cooker Bread
1¼ cups very warm water
1 Tbsp. yeast
1 tsp. sugar
3 cups flour
1 tsp. salt
1. Line your slow cooker pot with parchment paper (press it in as well as you
can - it won't be perfectly smooth). Preheat the slow cooker on LOW.
2. Mix the water, yeast and sugar in a small bowl and set aside for a while as it
foams.
3. In your mixer bowl, stir together the remaining ingredients. Attach the bowl
to the mixer, and on low speed, add in the yeast mixture.
4. Using your mixer with dough hooks, knead the bread dough for about 5–7
minutes. Stop and scrape as needed. If mixture seems too wet, sprinkle in
a little more flour; if the mixture seems too dry, sprinkle in a little water.
5. Dough is ready when it forms a ball and the surface bounces back when
poked.
6. Put the ball of dough in the slow cooker pot on the parchment paper. Layer a
couple paper towels under the lid (to catch condensation) and cook on HIGH
for 2 hours. Carefully remove the lid and paper towels for the last 15 minutes of
cooking.
7. Please note: the top of the loaf will not be browned like the bottom. Remove
the bread from the pot by lifting on the parchment paper. Cool before slicing.
Makes 1 loaf
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Recipes
3 Tbsp. olive oil
2 tsp. garlic, minced
2 Tbsp. dill weed
¼ cup chives, chopped
Wards.com
Recipes
Pumpkin Applesauce Bars with Cream Cheese Frosting
4 eggs
1½ cups applesauce
1 can (15 oz.) pumpkin pie mix
2 cups flour
2 tsp. baking powder
1 tsp. salt
1. Preheat oven to 350° F.
2. Beat the eggs, applesauce and pie mix on low/medium, until blended.
3. Continue mixing while slowly adding the flour. Add the baking powder, salt
and cinnamon. Stop and scrape the bowl as needed.
4. Spray an oven-safe pan with cooking spray (use a 15" x 10" or 16" x 11"
pan so you have thin bars). Pour in the batter and bake for 20–25 minutes,
until done in the middle.
5. To make the frosting, beat the cream cheese, butter, sugar and vanilla
together. Slowly add the milk until desired consistency is reached.
6. Ensure bars are completely cooled before adding frosting.
Makes 24 bars
Peanut Butter Balls
½ cup creamy peanut butter
3 Tbsp. butter, softened
1. Mix the peanut butter with the butter on low–medium speed. Gradually mix in
the sugar.
2. Roll mixture into 1" balls and place on a cookie sheet. Refrigerate at least
30 minutes.
3. Heat the chocolate in a microwave-safe dish, on high, stirring every 30 seconds,
until melted.
4. Dip the balls into the chocolate, and remove them with a toothpick. Place on
parchment or wax paper and refrigerate until chocolate hardens.
Makes 1 dozen balls
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2 tsp. cinnamon
8 oz. low-fat cream cheese, softened
¼ cup butter, melted
1¾ cup powdered sugar
1 tsp. vanilla extract
1–2 Tbsp. milk
1 cup powdered sugar
8 oz. semi-sweet chocolate chips
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