The slow cooker is a great way to serve meals that keep kitchen temperatures down but satisfaction high.
During nice summer days we certainly do not want to spend time preparing food when we could be outside.
The slow cooker is a staple at our cottage, allowing us to stay out on the water longer, then return to a great meal afterward.
As well, we have waited all year to eat peas in the pod, tomatoes picked off the vine and deep red cherries. There is nothing like a side dish of antioxidants to keep our bodies running smoothly.
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Slow cooker beef pot roast
- 1/2 c. barbecue sauce of your choice 125 mL
- 1/2 c. water 125 mL
- 1 pkg. onion soup mix 28 g
- 1 boneless beef roast (2-1/2 lb.) 1.1 kg
- 6-8 small red potatoes
- 2 c. carrots, cleaned and cut in chunks (you can use baby carrots if preferred) 500 mL
- 2 small parsnips, cleaned and cut in chunks
- 1 onion thickly sliced
- 2 to 3 tbsp. flour 30 to 45 mL
- 1/4 c. water 60 mL
- sprinkle of fresh dill greens or parsley, optional
Place the meat in the slow cooker. Top with the potatoes, carrots, parsnips and onion. In a small bowl, mix the onion soup mix and water until thoroughly combined and pour over the vegetables, dill and meat. Cover and cook on low for nine hours or on high for seven. When cooking is complete, remove the meat and vegetables. If you want gravy, add the flour, water and seasonings, to the slow cooker and stir until thickened. Serves four. – Source: adapted from www.kraftcanada.com.
Slow cooker hot fudge pudding cake
A slow cooker is great way to prepare dessert. Serve this one topped with fresh fruit like cherries or raspberries.
First layer:
- 1 c. packed brown sugar 250 mL
- 1 c. flour 250 mL
- 3 tbsp. cocoa 45 mL
- 2 tsp. baking powder 10 mL
- 1/2 tsp. salt 2 mL
- 1/2 c. milk 125 mL
- 2 tbsp. butter, melted 30 mL
- 1/2 tsp. vanilla 2 mL
Second layer:
- 1/4 c. cocoa 60 mL
- 3/4 c. packed brown sugar 175 mL
- 1 3/4 c. boiling water 425 mL
Grease the inside of a 3 1/2 quart (3.5 L) crock pot.
For the first layer, mix brown sugar, flour, cocoa, baking powder and salt in a mixing bowl. Stir in milk, butter and vanilla. Place the batter (very thick) into crock pot (dough is very thick).
For the second layer, mix the cocoa and brown sugar together and sprinkle over the batter in the crock. Do not stir this mixture.
Pour boiling water over the top. Do not stir. Cover and cook on high for two hours or until a wooden stick comes out clean. Serve immediately with ice cream or whipped topping. – Source: www.food.com.
Slow cooker banana bread
- 1/3 c. unsalted butter, melted 75 mL
- 3 overripe bananas, mashed
- 3/4 c. sugar 175 mL
- 1 large egg
- 1 tsp. vanilla 5 mL
- 11/2 c. flour 375 mL
- 1 tsp. baking soda 5 mL
- 1/2 tsp. salt 2 mL
- 1/2 c. chocolate chips 125 mL
- or toasted chopped pecans or walnuts, optional
Prepare a loaf pan. Put a metal rack or trivet on the bottom of a five litre oval slow cooker for loaf pan to sit on.
Combine melted butter, bananas, sugar, egg and vanilla in a mixing bowl and stir until combined. In a separate bowl, combine flour, soda and salt.
Place the pan in the slow cooker with two layers of paper towel on the top of the slow cooker and secure with lid to prevent the bread from being too moist.
Bake on low for about three hours or until a knife inserted into the centre of the bread comes out dry.
Remove pan from slow cooker and place on a cooling rack until cool enough to remove from pan. Slice and serve with butter and cheese if desired. – Source: www.canadianfamily.ca.
Try this icy dessert that has only a few ingredients. It is easy and can be prepared ahead of time.
Ice cream sandwich cake
- 16 ice cream sandwiches
- 2 c. container whipped topping or whipped cream 500 mL
- 1 / 2 c. fudge topping 375 mL
- 1 chocolate bar of your choice, crumbled, such as Skor, Crunchie or a grated dark chocolate candy bar
Place eight of the ice cream sandwiches side by side in a 9 x 13 inch baking dish. Spread evenly with half of the hot fudge topping and then half of the whipped topping.
Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.
Cover and freeze for at least one hour before serving. Be sure to cover and freeze leftovers for further use. – Source: www.allrecipes.com.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
