Steamed Cranberry Brown Bread Crock Pot Recipes

STEAMED CRANBERRY BROWN BREAD (CROCK-POT)

Steps:

• Coat the inside of a 13-oz coffee can with cooking spray.
• Combine first 6 ingredients in a large bowl.
• In a small bowl, combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened.
• Fold in dried cranberries and walnuts.
• Spoon mixture into coffee can. Cover with foil coated with cooking spray; secure with a rubber band.
• Place can in a crockpot; add enough hot water to crockpot to come halfway up sides of can.
• Cover with lid and cook on high-heat setting for 2 1/2-3 hours, or until a wooden pick inserted in center comes out clean.
• Remove can from crockpot.
• Let bread cool, covered, in can on a wire rack for 5 minutes.
• Remove bread from can and let cool completely on wire rack.

STEAMED CRANBERRY PUDDING

Steps:

• Butter a 2-quart steamed pudding mold and line it with wax paper and then butter and flour the paper. In a food processor coarsely chop cranberries. Transfer to a bowl and add almonds, sugar, flour, orange zest, ginger, cinnamon and allspice and combine. In another bowl mix bread crumbs, melted butter, milk, eggs, baking powder, sugar and salt. Combine the bread crumb mixture with the cranberry mixture.
• Spoon the batter into the prepared mold, a little at a time, tapping the mold as it is filled to eliminate any air bubbles. Cover the mold tightly with a lid and tie with a towel wrung out in cold water and floured. Tie a knot at the top of the towel to facilitate removal of the mold from the kettle.
• Set a rack in the bottom of a kettle and add enough simmering water to reach 3 inches up the sides of the mold. Transfer the mold to the kettle. Keep the water at a brisk but not a rolling boil on the stove top. Cover the kettle with a lid.
• Steam the pudding for 2 hours, checking occasionally to make certain the water remains at a boil, adding more water throughout the cooking process as necessary.
• To test for doneness, insert a skewer in the center of the pudding. It should come out with crumbs adhering to it. Return the lid to the mold and transfer it to a rack. The pudding will stay warm in the mold, covered, for several hours.
• To make the glaze combine cranberry juice, sugar and salt in a saucepan. Simmer the juice, stirring, until the sugar has dissolved. Bring the mixture to a boil and swirl gently until a candy thermometer reads 250 degrees. Add whole cranberries and remove the pan from the heat.
• Let the glaze cool and then chill it, covered, until ready to serve. To serve, unmold the pudding onto a serving plate and pour the cranberry glaze over it.

GOOEY OLD-FASHIONED STEAMED MOLASSES BREAD

Steps:

• Layer two 24-in. pieces of foil. Starting with a long side, roll up foil to make a 1-in.-wide strip; shape into a coil. Place on bottom of a 5-qt. slow cooker to make a rack., Combine bran, flours, cranberries, baking powder, baking soda, salt and cinnamon. In another bowl, beat egg, buttermilk, molasses and honey. Stir into flour mixture just until blended (do not overbeat). Pour into a greased and floured 2-qt. baking dish. Tightly cover with lightly greased foil. Place in prepared slow cooker. Cook, covered, on high about 3 hours, until a thermometer reads 190-200°., Remove dish to a wire rack; cool 10 minutes before inverting loaf onto the rack. Serve warm or cold.

STEAMED BROWN BREAD

Steps:

• In a large bowl, combine the flour, oats, cornmeal, baking soda and salt. Combine buttermilk and molasses; stir into dry ingredients. Pour into two greased 10-oz. ramekins or custard cups; cover with foil., Place ramekins on a rack in a deep kettle; add 1 in. of hot water to kettle. Bring to a gentle boil; cover and steam for 35-45 minutes or until a toothpick inserted in the center comes out clean, adding more water as needed. , Remove ramekins from kettle; let stand for 5 minutes before removing bread from ramekins.

TANGY CRANBERRY BREAD

Steps:

• Place all ingredients (except cranberries) in the bread machine according to manufacturer's instructions. If using the delayed time cycle, place dried cranberries away from water. Press start.
• If your machine has a Fruit setting, add the cranberries at the signal, or about 5 minutes before the kneading cycle has finished.

STEAMED BROWN BREAD

Steps:

• In a bowl, mix together dry ingredients. Make a well in the center.
• In a separate bowl, mix together buttermilk, molasses and oil. Pour into dry ingredients and mix until well blended.
• Spoon batter into prepared tins or baking dish. Cover tops with foil and secure with string.
• Place in slow cooker and pour in enough boiling water to come 1 inch up the sides of the dishes.
• Cover and cook on high for 2-3 hours. Unmold and serve warm.

SOUR CREAM-CRANBERRY BREAD

Steps:

• Heat oven to 375°F. Generously grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
• In medium bowl, stir all bread ingredients except cranberries with fork or whisk until moistened. Stir in cranberries. Pour into pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top crust is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely before slicing, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
• In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bread just before serving.

SLOW COOKER CRANBERRY ROAST

Steps:

• Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
• Cover, and cook 8 hours on Low.
• Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.