Slow Cooker Cottage Loaf
Quick breads are a natural for the slow cooker, as long as you know the rules. First, the loaf will not brown on top. Second, the loaf will be the shape of the cooker so a very large footprint means a short loaf. Third, all quick breads slice better if they are cooled, wrapped and let “season” several hours or overnight. Fresh and warm they’re more crumbly but oh, so scrumptious.
To make this bread in a low-fat version use four egg whites instead of two whole eggs, fat-free cottage cheese, sugar substitute, nonfat milk and reduced fat biscuit mix.
1 cup small curd cottage cheese
½ cup sugar
1 cup milk
1 teaspoon vanilla
3 cups biscuit mix
½ teaspoon baking soda
½ cup raisins (optional)
Grease the slow cooker insert. In a bowl whisk eggs, cottage cheese, sugar, milk and vanilla. Mix in biscuit mix and soda until everything is evenly moist. Fold in raisins. Put in the slow cooker with a few sheets of paper toweling under the lid to absorb excess wetness. Cook 2 hours on High. Loaf will be golden on the edges and springy to the touch.
Turn loaf out of the cooker onto a rack or cutting board. Serve at once or cool completely and wrap to slice later.
See Janet Groene’s tips for women who travel solo in an RV at https://SoloWomanRV.blogspot.com