West Bend 6 – QUART Manual page 20

1 teaspoon vanilla
½ cup shortening
1 cup applesauce
2 eggs
½ cup chopped nuts
1. Grease bottom only of a 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening. Set covered pot on base and preheat at
Setting #5(High) while mixing ingredients.
2. In large mixing bowl combine all ingredients except nuts. Beat with electric mixer at medium speed until well blended. Stir in nuts.
Pour batter into pan. Place pan in pot.
3. Cover and bake at Setting #5(High) for 1 hour and 15 minutes. Do not remove cover during this time. To test for doneness at end of
recommended baking time, insert a metal cake tester in several places, including center. If cake tester comes out clean, the bread is
done. If batter clings to cake tester, continue baking for 15 minute intervals. Remove loaf from pan and cool completely on rack before
slicing. Makes a 1½-pound loaf.
Cranberry Nut Bread
2 cups (8-ounces) fresh or frozen cranberries
½ cup walnuts
2 cups flour
1 cup sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons butter or margarine
1 egg
1 tablespoon grated orange peel
½ cup orange peel
½ cup orange juice
1. Grease 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening. Dust with flour and shake out excess. Set covered pot
on base and preheat at Setting #5(High) while mixing ingredients.
2. Grind cranberries and walnuts with coarse blade of food chopper. In a large mixing bowl, combine flour, sugar, baking powder,
baking soda and salt. Cut in butter or margarine to form a coarse mixture. Make an indentation in mixture and add egg, orange peel and
orange juice. Beat only until lumps disappear. Add chopped cranberries and walnuts. Stir until evenly mixed. Pour batter into pan.
Place pan in pot.
3. Cover and bake at Setting #5(High) for 3 hours. Do not remove cover during this time. To test for doneness at end of recommended
baking time, insert a metal cake tester in several places including center of bread. If cake tester comes out clean, bread is done. If batter
clings to cake tester, continue baking for 15-minute intervals. Remove bread from pan and cool on rack. Makes 1½-pound loaf.
Heating Baked Goods in Your Slow Cooker
Place baked goods in pot. Cover pot and place on base. Heat baked goods that are not frozen 30 minutes at Setting #1(Keep Warm).
For frozen baked goods, heat for 1 hour at Setting #2(Keep Warm). The following baked goods can be heated in your Slow Cooker:
•
up to 12 sweet rolls
•
up to 12 doughnuts
•
up to 18 dinner rolls and muffins
•
up to 12 hard breakfast rolls
•
up to 12 taco shells
•
up to 18 hamburger buns
Carrot Cake
2 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
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