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Thursday, December 3

Baker Baker (Tori Amos)

Fluffy Wheat and Oat Bread

Makes 12 servings

  • 1 tbsp. yeast
  • 1/ 4 cup warm water
  • 1 cup warm skim milk
  • 1/ 2 cup rolled oats
  • 1 tsp. salt
  • 2 tbsp. olive oil
  • 2 tbsp. dark molasses
  • 1 whole egg
  • 1/ 4 cup wheat germ
  • ½ cup raisins
  • 2 3/4 cups whole wheat flour


  1. Preheat a slow cooker on high.
  2. Lightly grease a glass baking bowl, one which can be put into the slow cooker.
  3. Into a bowl, dissolve yeast in warm water.
  4. Add in milk, oil, honey, egg, oats, salt, and wheat germ. Mix to combine.
  5. Gradually add flour, mix for about 5 minutes or until soft dough is formed.
  6. Add raisins, fold to blend.
  7. Transfer dough into prepared baking bowl, and cover loosely with tin foil.
  8. Put trivet into the bottom of slow cooker and put the bowl on it.
  9. Cover and cook on high for about 3 hours.

Slow Cooker Bread Pudding

Make 5 servings

  • 10 slices of cubed cinnamon-raisin bread
  • 1 (14 oz.) can sweetened condensed milk
  • 1 tsp. vanilla extract
  • 4 eggs, beaten
  • 1 cup water
  • 1/2 cup slivered almonds


  1. Into a bowl, whisk eggs with milk.
  2. Add water and vanilla. Mix well.
  3. Pour into a 5 quart slow cooker.
  4. Add bread cubes and lightly stir to coat.
  5. Cover and cook on low for about 3 hours.
  6. Serve warm with ice cream or a dollop of whipped cream on top.

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