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About the Celebrating Ordinary Moments Blog

Mission Statement
Thank you for checking out my blog. I started this blog to create a place where people are able to find inspiration and share ideas. I find myself surfing the web looking for inspiration that is unique and different. If I find an interesting tutorial I'll share it with you. I will include a "live" link back to the original blog, store or web site so that you may have the option to visit and learn more about the designer and other services, class or kits they may offer. By posting tutorials I am hoping to help inspire people that are interested in creating something fresh and new.


Terms of Use for my Personal Designs or Patterns.
When listing completed projects on eBay, blogs, etsy, facebook, personal websites, forums or online venues, or if using these patterns for a project submitted to magazines or other publications, it is required that credit be given to Corrine Paul in a reasonably visible way. Example; “Pattern used from Corrine Paul http://celebratingordinarymoments.blogspot.com/."

Friday, September 7, 2012

Crock Pot Lemon-Poppy Seed Bread



Ingredients
  • Nonstick cooking spray
  • 2 cups all-purpose flour
  • 1/4 cup poppy seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup plain Greek-style yogurt or sour cream
  • 1/4 cup milk
  • 1 teaspoon finely shredded lemon peel
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla
Directions

1. Coat a 4- to 5-quart oval slow cooker or a 4-quart round slow cooker with cooking spray. In a large bowl stir together flour, poppy seeds, baking powder, and salt. Set aside.

2. In a medium bowl whisk together sugar, eggs, oil, yogurt, milk, lemon peel, lemon juice, and vanilla until sugar dissolves. Add sugar mixture all at once to flour mixture. Stir just until combined (mixture should still be slightly lumpy). Spoon batter into prepared slow cooker.

3. Cover and cook on high-heat setting for 1 1/2 to 2 hours or until top appears set. Turn off slow cooker. Carefully remove lid so condensation from lid does not drip onto bread. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 10 to 15 minutes. Run a knife around edges of slow cooker; remove bread from cooker. Cool completely on a wire rack.

Recipe from Better Homes & Gardens - http://www.bhg.com


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