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Tuesday, April 23, 2013

Carefree and Cranberry

Janet Groene’s
Coffee Can Cranberry Pudding
    Save a metal can or two that will fit in your slow cooker. This carefree, healthful dessert steams while you enjoy campground activities. Frozen cranberries are a nice touch in many recipes, so throw a bag or two into your RV freezer.

1 cup frozen cranberries
1 cup whole wheat flour
½ teaspoon ground cinnamon
1 teaspoon baking soda
1/3 cup hot water
1/3 cup pancake syrup
1/4 cup brown sugar
Whipped topping, ice cream or whipped cream

    Get cranberries out of the freezer. They don’t have to be completely thawed. Grease can(s) that total about 4 cups capacity. Whisk together flour, soda and cinnamon, Stir in hot water, syrup and brown sugar. Fold in cranberries. Put batter in can(s),  filling them 2/3 full. Cover tightly with foil. Put can(s) in the slow cooker and add 2 inches of boiling water. Cover and cook 2 ½ to 3 hours on Low. Let can(s) cool 10 minutes, then unmold the pudding or remove it by spoonfuls. Serve with ice cream, whipped cream or whipped topping. Serves 4 to 6.
    Cook’s note: Many tin cans today can be opened only at one end. When I find cans that can be opened at either end, I save them for camping use as disposable baking pans and pudding molds.  When the pudding is done remove the can bottom, run a knife around the edge of the can and push out a perfectly molded pudding. 

    See more of Janet Groene's RV-ready recipes at

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