Guest guest Posted October 19, 2005 Report Share Posted October 19, 2005 I love the Autumn! I love all the colors, orange, reds, burgundy, deep hued browns. I get very excited to experiment with all these winter squash and pumpkins around. I love to surround myself, in my kitchen, with beautiful indian corn and gourds. This time of year really inflates my cooking energy. I want to thank Mimi for posting, a few weeks back, about how to make bread in a slow cooker. Every time I make bread in the slow cooker, it comes out perfect! Nothing sticks and is perfectly cooked. It is also so easy. Less than 5 minutes to stir things up and voila, the crock pot does the rest. This recipe I made I am calling Autumn Cake. The kiddos love it! I used a grand old butternut squash to make it, but this cake really is begging to be made with pumpkin for thanksgiving, and is just as happy with an acorn squash instead. This is so delicious. If you want to make this cake, and a couple of ingredients do not agree with your, or you are unready, any substitution will do, from nut flours to egg substitutes, etc. This is easy to adapt. Autumn Cake 1/2 cup honey 1/2 cup cooking oil (I used coconut oil, but will work with butter, DCCC, whatever you like) 2 eggs, beaten 1 cup cooked butternut squash, pumpkin, acorn, etc. 11/2 cups (or more, if needed) nut flour 1/2 tsp salt 1 tsp baking soda 1 tsp fresh ground cinnamon, or to taste 1/2 tsp fresh ground nutmeg, or to taste 1/2 cup chopped nuts (optional) 1/2 cup dried fruit (raisins, cherries, currants, dried SCD approved dates, etc.) (optional) Ground allspice and cloves may also work in the above recipe. I used dried cherries yesterday. Also, add vanilla, orange, almond extract if you desire. Next, you will need a crockpot, one 4-5 inch deep round ceramic baking dish, one moulded cake pan. I found at Joannes's Craft Store and 's Crafts little non stick cake pans, in the molds commonly used for gelatin deserts. These cost around $3-5 depending. I purchased 2 of these for $5. Make sure they are smaller than the round ceramic baking dish you are using, as this is a two layered, decorative cake. Directions: Mix together all ingredients, adjust for consistency (shoot for the consistency of BTVC muffin recipes, or at least somewhere close). Lightly grease the larger round ceramic dish and fill a little over half way with pumpkin batter. Do the same for the smaller nonstick molded cake pan. Depending on crockpot size, you'll be able to either fit them both, or will have to cook them one at a time. Fill slow cooker with a few inches of water, going about half way up the dish. Cover ceramic baking dish with a folded papertowel. Put lid on crock pot. Let cook for about 3 hours. Resist checking the cake until you get rather close, so it does not fall down and loose heat. When you remove your baking dish or little cake pan, let it cool for about 20 minutes before removing from dish/pan. If you use a small spatula to gently pry one edge, then turn it over, nothing should stick. It should just fall out gently. If you are going to decorate them, I would freeze them before spreading icing on them (that's the trick to nice BTVC cream cheese ice jobs, with nice corners), or fridge them before dribbling on a thinner icing. The decorative shape cake will go on top, and you can put nothing between the two cakes, or icing, or cooked jam in the middle. This is the kind of cake you can be proud to serve anyone! I can just imagine adapting it for Christmas, with a delicious cranberry syrup and candied (check BTVC) orange slices for decoration. Summer --------------------------------- Yahoo! Music Unlimited - Access over 1 million songs. Try it free. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2005 Report Share Posted October 19, 2005 Here is the post. It is literally this simple. I've been starting with the eggs and whatever liquids I choose to add, honey for something sweeter sometimes, then add the nut flour until it seems the right consistency. You can't mess this up. It is so quick and fun! Donna, This is the easiest way to make SCD bread. Find a glass container that will fit inside the slow cooker. Pour some nut flour into the glass container and add enough eggs to moisten it. Then just put it in the slow cooker. Put it on high if you need it to be done in a shorter time. Turn it off when it smells good. LOL This is how I make it but you can make it more fancy: You might add honey,grated apples,vanilla.... (crushed nut or raisins for advanced SCD) There is no need to buy ready made food. Mimi carebearandrea@...> wrote: Sounds wonderful. I missed the post on the crockpot bread. Could someone repost it? Thanks!@ > > I love the Autumn! I love all the colors, orange, reds, burgundy, deep hued browns. I get very excited to experiment with all these winter squash and pumpkins around. I love to surround myself, in my kitchen, with beautiful indian corn and gourds. This time of year really inflates my cooking energy. > > I want to thank Mimi for posting, a few weeks back, about how to make bread in a slow cooker. Every time I make bread in the slow cooker, it comes out perfect! Nothing sticks and is perfectly cooked. It is also so easy. Less than 5 minutes to stir things up and voila, the crock pot does the rest. > > > This recipe I made I am calling Autumn Cake. The kiddos love it! I used a grand old butternut squash to make it, but this cake really is begging to be made with pumpkin for thanksgiving, and is just as happy with an acorn squash instead. This is so delicious. If you want to make this cake, and a couple of ingredients do not agree with your, or you are unready, any substitution will do, from nut flours to egg substitutes, etc. This is easy to adapt. > > > Autumn Cake > > 1/2 cup honey > 1/2 cup cooking oil (I used coconut oil, but will work with butter, DCCC, whatever you like) > 2 eggs, beaten > 1 cup cooked butternut squash, pumpkin, acorn, etc. > 11/2 cups (or more, if needed) nut flour > 1/2 tsp salt > 1 tsp baking soda > 1 tsp fresh ground cinnamon, or to taste > 1/2 tsp fresh ground nutmeg, or to taste > 1/2 cup chopped nuts (optional) > 1/2 cup dried fruit (raisins, cherries, currants, dried SCD approved dates, etc.) (optional) > > > Ground allspice and cloves may also work in the above recipe. I used dried cherries yesterday. Also, add vanilla, orange, almond extract if you desire. > > Next, you will need a crockpot, one 4-5 inch deep round ceramic baking dish, one moulded cake pan. > > I found at Joannes's Craft Store and 's Crafts little non stick cake pans, in the molds commonly used for gelatin deserts. These cost around $3-5 depending. I purchased 2 of these for $5. Make sure they are smaller than the round ceramic baking dish you are using, as this is a two layered, decorative cake. > > > Directions: > Mix together all ingredients, adjust for consistency (shoot for the consistency of BTVC muffin recipes, or at least somewhere close). > > Lightly grease the larger round ceramic dish and fill a little over half way with pumpkin batter. Do the same for the smaller nonstick molded cake pan. Depending on crockpot size, you'll be able to either fit them both, or will have to cook them one at a time. Fill slow cooker with a few inches of water, going about half way up the dish. Cover ceramic baking dish with a folded papertowel. Put lid on crock pot. Let cook for about 3 hours. Resist checking the cake until you get rather close, so it does not fall down and loose heat. > > When you remove your baking dish or little cake pan, let it cool for about 20 minutes before removing from dish/pan. If you use a small spatula to gently pry one edge, then turn it over, nothing should stick. It should just fall out gently. If you are going to decorate them, I would freeze them before spreading icing on them (that's the trick to nice BTVC cream cheese ice jobs, with nice corners), or fridge them before dribbling on a thinner icing. The decorative shape cake will go on top, and you can put nothing between the two cakes, or icing, or cooked jam in the middle. This is the kind of cake you can be proud to serve anyone! I can just imagine adapting it for Christmas, with a delicious cranberry syrup and candied (check BTVC) orange slices for decoration. > > > Summer > > > > --------------------------------- > Yahoo! Music Unlimited - Access over 1 million songs. Try it free. > > Quote Link to comment Share on other sites More sharing options...
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