GINGERBREAD IN SLOW-COOKER
Ginger, cinnamon, cloves, nutmeg, molasses and flour all combine to produce a delightful gingerbread slow cooker recipe.
1 ½ cups plain flour
½ teaspoon baking soda
pinch salt
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon cloves
1/8 teaspoon nutmeg
¼ cup butter or margarine
½ cup sugar
1 egg
½ cup light molasses
2 tablespoons hot water
½ cup sour milk
Mix flour with baking soda, salt, and spices; set aside.
Cream butter with sugar. Add egg and beat thoroughly.
Combine molasses and hot water; add gradually to creamed mixture, blending well.
Alternately add dry ingredients in thirds and sour milk in halves to creamed mixture, beating only until smooth after each addition.
Turn into a well greased and floured cake pan. Cover with 6 layers of paper towelling. Set in slow cooker.
Cover and cook on High for 2-3 hours.
Remove bake pan and let cool 10 minutes before removing bread
Posted by Berie Smith
