Breads
Healthy Whole Wheat Bread
Esther Becker
Gordonville, PA
Makes 16 servings
Prep. Time: 20 minutes
Cooking Time: 2½-3 hours
Ideal slow cooker size: 5- or 6-qt.
2 cups warm reconstituted fat-free powdered milk (⅔ cups powder to 1⅓ cup water)
2 Tbsp. canola oil
¼ cup honey, or brown sugar
¾ tsp. salt
1 pkg. active dry yeast
2½ cups whole wheat flour
1¼ cups white flour
1. Mix together milk, oil, honey or brown sugar, salt, yeast, and half the flour in electric mixer bowl. Beat with mixer for 2 minutes. Add remaining flour. Mix well.
2. Place dough in well-greased bread or cake pan that will fit into your cooker. Cover with greased tin foil. Let stand for 5 minutes. Place in slow cooker.
3. Cover cooker and bake on high 2½-3 hours. Remove pan and uncover. Let stand for 5 minutes. Serve warm.
Exchange List Values:
• Starch 2.0
Basic Nutritional Values
• Calories 140 (Calories from Fat 20)
• Total Fat 2 gm (Saturated Fat 0.2 gm, Polyunsat Fat 0.7 gm, Monounsat Fat 1.1 gm)
• Cholesterol 0 mg
• Sodium 125 mg
• Total Carb 27 gm
• Dietary Fiber 3 gm
• Sugars 6 gm
• Protein 5 gm
Boston Brown Bread
Jean Butzer
Batavia, NY
Makes 3 loaves, 7 servings per loaf
Prep. Time: 45 minutes
Cooking Time: 4 hours
Ideal slow cooker size: 6-qt.
3 16-oz. vegetable cans, emptied and cleaned, lid discarded
½ cup rye flour
½ cup yellow cornmeal
½ cup whole wheat flour
3 Tbsp. sugar
1 tsp. baking soda
¾ tsp. salt
½ cup chopped walnuts
½ cup raisins
1 cup low-fat buttermilk
⅓ cup molasses
1. Spray insides of vegetable cans with nonstick cooking spray. Spray three 6"-square pieces of foil also with the cooking spray. Set aside.
2. Combine rye flour, cornmeal, whole wheat flour, sugar, baking soda and salt in a large bowl.
3. Stir in walnuts and raisins.
4. Whisk together buttermilk and molasses. Add to dry ingredients. Stir until well mixed. Spoon into prepared cans.
5. Place one piece of foil, greased side down, on top of each can. Secure foil with rubberbands or cotton string. Place upright in slow cooker.
6. Pour boiling water into slow cooker to come halfway up sides of cans. Make sure foil tops do not touch boiling water.
7. Cover cooker. Cook on low 4 hours, or until skewer inserted in center of bread comes out clean.
8. To remove bread, lay cans on their sides. Roll and tap gently on all sides until bread releases. Cool completely on wire racks.
9. Serve with butter or cream cheese and bowls of soup.
Exchange List Values:
• Carbohydrate 1.0
• Fat 0.5
Basic Nutritional Values
• Calories 85 (Calories from Fat 20)
• Total Fat 2 gm (Saturated Fat 0.2 gm, Polyunsat Fat 1.4 gm, Monounsat Fat 0.3 gm)
• Cholesterol 0 mg
• Sodium 158 mg
• Total Carb 16 gm
• Dietary Fiber 2 gm
• Sugars 8 gm
• Protein 2 gm
Corn Bread From Scratch
Dorothy M. Van Deest
Memphis, TN
Makes 9 servings
Prep. Time: 15 minutes
Cooking Time: 2-3 hours
Ideal slow cooker size: 6-qt.
1¼ cups flour
¾ cup yellow cornmeal
¼ cup sugar
4½ tsp. baking powder
½ tsp. salt
1 egg, slightly beaten
1 cup fat-free milk
¼ cup melted canola oil
1. In mixing bowl sift together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center.
2. Pour egg, milk, and oil into well. Mix into the dry mixture until just moistened.
3. Pour mixture into a greased 2-quart mold or casserole dish. Cover with a plate or lid. Place on a trivet or rack in the bottom of slow cooker.
4. Cover. Cook on high 2-3 hours.
Exchange List Values
• Starch 2.0
• Fat 1.0
Basic Nutritional Values
• Calories 200 (Calories from Fat 64)
• Total Fat 7 gm (Saturated Fat 0.7 gm, Polyunsat Fat 2.1 gm, Monounsat Fat 4.0 gm)
• Cholesterol 24 mg
• Sodium 330 mg
• Total Carb 29 gm
• Dietary Fiber 1 gm
• Sugars 7 gm
• Protein 4 gm
Broccoli Corn Bread
Winifred Ewy
Newton, KS
Makes 10 servings
Prep. Time: 25 minutes
Cooking Time: 5-6 hours
Ideal slow cooker size: 3- or 4-qt.
3 Tbsp. light, tub-style margarine, melted
10-oz. pkg. chopped broccoli, cooked and drained
1 medium onion, chopped
8.5-oz. box corn bread mix
1 egg, well beaten
3 egg whites
8 oz. 1% fat cottage cheese
⅛ tsp. salt
1. Combine all ingredients. Mix well.
2. Pour into greased slow cooker. Cook on low 6 hours, or until toothpick inserted in center comes out clean.
3. Serve from the crock with a spoon, or invert the pot, remove bread, and cut into wedges.
Exchange List Values
• Starch 1.0
• Vegetable 1.0
• Fat 0.5
Basic Nutritional Values
• Calories 119 (Calories from Fat 34)
• Total Fat 4 gm (Saturated Fat 1.4 gm, Polyunsat Fat 0.6 gm, Monounsat Fat 1.4 gm)
• Cholesterol 22 mg
• Sodium 370 mg
• Total Carb 20 gm
• Dietary Fiber 2 gm
• Sugars 7 gm
• Protein 7 gm
Lemon Bread
Ruth Ann Gingrich
New Holland, PA
Makes 12 servings
Prep. Time: 20 minutes
Cooking Time: 2¼ hours
Ideal slow cooker size: 4-qt.
¼ cup canola oil
6 Tbsp. sugar
sugar substitute to equal 3 Tbsp. sugar
2 eggs, beaten
1⅔ cups flour
1⅔ tsp. baking powder
½ tsp. salt
½ cup fat-free milk
4 oz. chopped walnuts
grated peel from 1 lemon
Glaze:
¼ cup powdered sugar
juice of 1 lemon
1. Cream together oil and sugar. Add eggs. Mix well.
2. Sift together flour, baking powder, and salt. Add flour mixture and milk alternately to shortening mixture.
3. Stir in nuts and lemon peel.
4. Spoon batter into well-greased 2-pound coffee can or 9 × 5 loaf pan and cover with well-greased tin foil. Place in cooker set on high for 2-2¼ hours, or until done. Remove bread from coffee can or pan.
5. Mix together powdered sugar and lemon juice. Pour over loaf.
Exchange List Values
• Starch 1.5
• Fat 1.0
Basic Nutritional Values
• Calories 176 (Calories from Fat 66)
• Total Fat 7 gm (Saturated Fat 0.9 gm, Polyunsat Fat 2.7 gm, Monounsat Fat 3.3 gm)
• Cholesterol 37 mg
• Sodium 168 mg
• Total Carb 24 gm
• Dietary Fiber 1 gm
• Sugars 10 gm
• Protein 4 gm
Date and Nut Loaf
Jean Butzer
Batavia, NY
Makes 20 servings
Prep. Time: 25 minutes
Cooking Time: 3½-4 hours
Ideal slow cooker size: 6-qt.
1½ cups boiling water
1½ cups chopped dates
¾ cup sugar
sugar substitute to equal ¼ cup sugar
1 egg
2 tsp. baking soda
½ tsp. salt
1 tsp. vanilla
1 Tbsp. light, soft tub margarine, melted
2½ cups flour
1 cup walnuts, chopped
2 cups hot water
1. Pour 1½ cups boiling water over dates. Let stand 5-10 minutes.
2. Stir in sugar, egg, baking soda, salt, vanilla, and butter.
3. In separate bowl, combine flour and nuts. Stir into date mixture.
4. Pour into 2 greased 11.5-oz. coffee cans or one 8-cup baking insert. If using coffee cans, cover with foil and tie. If using baking insert, cover with its lid. Place cans or insert on rack in slow cooker. (If you don’t have a rack, use rubber jar rings instead.)
5. Pour hot water around cans, up to half their height.
6. Cover slow cooker tightly. Cook on high 3½-4 hours.
7. Remove cans or insert from cooker. Let bread stand in coffee cans or baking insert 10 minutes. Turn out onto cooling rack. Slice. Spread with butter, cream cheese, or peanut butter.
Exchange List Values
• Carbohydrate 2.0
• Fat 0.5
Basic Nutritional Values
• Calories 168 (Calories from Fat 41)
• Total Fat 5 gm (Saturated Fat 0.5 gm, Polyunsat Fat 3.0 gm, Monounsat Fat 0.8 gm)
• Cholesterol 11 mg
• Sodium 193 mg
• Total Carb 30 gm
• Dietary Fiber 2 gm
• Sugars 17 gm
• Protein 3 gm
When cooking with less fat, use spices and herbs to add more flavor to the dish.
Old-Fashioned Gingerbread
Mary Ann Westerberg
Rosamond, CA
Makes 16 servings
Prep. Time: 25 minutes
Cooking Time: 2½-3 hours
Ideal slow cooker size: 4-qt.
4 Tbsp. margarine, softened
4 Tbsp. sugar
sugar substitute to equal 2 Tbsp. sugar
1 egg
1 cup light molasses
2½ cups flour
1½ tsp. baking soda
1 tsp. ground cinnamon
2 tsp. ground ginger
½ tsp. ground cloves
½ tsp. salt
1 cup hot water
warm applesauce, optional
whipped cream, optional
nutmeg, optional
1. Cream together butter and sugar. Add egg and molasses. Mix well.
2. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt. Mix well.
3. Add hot water. Beat well.
4. Pour batter into greased and floured 2-pound coffee can.
5. Place can in cooker. Cover top of can with 8 paper towels. Cover cooker and bake on high 2½-3 hours.
6. Serve with optional applesauce. Top with optional whipped cream and sprinkle with nutmeg.
Exchange List Values
• Carbohydrate 2.0
• Fat 0.5
Basic Nutritional Values
• Calories 168 (Calories from Fat 30)
• Total Fat 3 gm (Saturated Fat 0.7 gm, Polyunsat Fat 1.0 gm, Monounsat Fat 1.4 gm)
• Cholesterol 13 mg
• Sodium 235 mg
• Total Carb 32 gm
• Dietary Fiber 1 gm
• Sugars 16 gm
• Protein 2 gm
Banana Loaf
Sue Hamilton
Minooka, IL
Makes 10 servings
Prep. Time: 20 minutes
Cooking Time: 2-2½ hours
Ideal slow cooker size: 4- or 5-qt.
3 very ripe, medium bananas
¼ cup margarine, softened
2 eggs
1 tsp. vanilla
½ cup sugar
sugar substitute to equal ¼ cup sugar
1 cup flour
1 tsp. baking soda
1. Combine all ingredients in an electric mixing bowl. Beat 2 minutes or until well blended. Pour into well-greased 2-lb. coffee can or 9 × 5 loaf pan.
2. Place can/pan in slow cooker. Cover can/pan with 6 layers of paper towels between cooker lid and bread.
3. Cover cooker. Bake on high 2-2½ hours, or until toothpick inserted in center comes out clean. Cool 15 minutes before removing from pan.
Exchange List Values
• Carbohydrate 2.0
• Fat 1.0
Basic Nutritional Values
• Calories 177 (Calories from Fat 53)
• Total Fat 6 gm (Saturated Fat 1.3 gm, Polyunsat Fat 1.7 gm, Monounsat Fat 2.5 gm)
• Cholesterol 43 mg
• Sodium 192 mg
• Total Carb 29 gm
• Dietary Fiber 1 gm
• Sugars 16 gm
• Protein 3 gm
