1 1/2 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup sugar
6 oz maraschino cherries
3/4 cup pecans, coarsely chop
Directions
Drain cherries,s reserving 1/3 c syrup, and cut cherries in
pieces (about 1/2 c). Mix flour, baking powder and salt. Beat eggs
and sugar together until thick and piled softly. Alternately add dry
ingredients and the 1/3 c cherry syrup to egg mixture, mixing until
well-blended after each addition. Mix in cherries and pecans. Turn
into well greased and floured cooker bake pan or 2 lb. coffee can.
Cover bake pan with lid or if using coffee can, cover with 6 layers
paper towels. Set in crock pot. Cover and cook on high 2 - 3 hours.
Remove bake pan and cool 10 minutes before removing from pan. From
"Culinary Arts Institute Crockery Cooking"
Servings: 12 servings
Cheery Cherry Bread - Crockpot Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit
The History of Recipes
Experts have proved the existance of recipes back into ancient history, in truth as far back into history as early Egypt, and possibly even further. Interesting though that is, sadly, these early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
As our culinary historical trip moves on a few more years we have a couple of interesting cookery books which appeared in the 1300s - one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these are unconnected to the indian food that is served today, but instead recipes for the types of meals on the menues of the rich people of the time. By the arrival of the 20th century, cooking publications were increasing in popularity mostly as a result of better eduction, more spare time and having more money. |
We hope you enjoy this Cheery Cherry Bread Crockpot recipe.
