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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Crockpot Brownie Cakes In A Jar


brownies, crockpot

2 canning jars, wide mouth (see note)
1 cup all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon (optional)
1/3 cup butter or margarine
1/4 cup water
3 tablespoon unsweetened cocoa powder
1/4 cup buttermilk
1 egg, beaten
1/2 teaspoon vanilla extract
1/4 cup walnuts, finely chopped

Well grease two 1-pint straight-sided wide-mouth canning jars; line the bottom of each jar with waxed paper. Set aside. In a small bowl stir together flour, sugar, baking soda and cinnamon, if desired. Set aside. In a medium saucepan combine butter or margarine, water, and cocoa powder; heat and stir till margarine is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts. Pour mixture into the prepared canning jars. Cover the jars tightly with greased foil. (Place greased-side down on each jar). Place jars in a 3 1/2, 4, 5, or 6-quart crockery cooker with liner in place. Cover; cook on high heat setting for 2-3/4 to 3 hours or until cakes spring back when touched and a long wooden toothpick inserted near the centers comes out clean. Remove jars from cooker; cool 10 minutes. Unmold cakes; remove waxed paper. Serve warm or cool with ice cream. Makes 8 servings. WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated. aken from "Better Homes and Gardens New Crockery Cooker" This recipe doesn't say you can seal them up and store them in your pantry but my Kerr Canning book recipe says you can; here's how: Remove jars from the oven one at a time, wipe rim of jar clean; put on lid and ring and screw on tightly. Jars will seal as the cake cools. Store like canned goods. If you'll be giving these as gifts, take a piece of decorative cloth (about 1-inch larger in circumference than the lid) and put it on top of the lid, then screw on the ring. Make sure you screw the lid on very tightly. I like to use pinking shears to cut the cloth out with. I've posted a recipe for baking the jars in the oven, it's posted on the Sweet Bread topic. Posted by.MAGEE [Linda] Linda/BDT Burbank, CA