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Rachael Ray

My March 2010 issue has an article with the top five slow-cookers according to RR Magazine, and a banana pudding cake recipe for the slow cooker.   Their favorites:

1. Cuisinart PSC-350 3.5 Q ($60)
2. HamiltonBeach Set 'n' Forget 6 Q Programmable with spoon/lid ($60)
3. Crock Pot 7 Q ($45)
4. Proctor Silex 4 Q Round ($25)
5. West Bend 4 Q Crockery Cooker ($30)

There's also a good article about slow cookers and some very nice-looking recipes on the magazine's site:

Here's the banana pudding cake recipe (RR says you can substitute in other fruits such as berries, sliced pears or peaches, if you want to but recommends that you stir them into the batter rather than put them on the bottom of the pot as in this recipe):

3 eggs, separated
one 6 oz container plain fat-free yogurt
grated peel and juice of 1 large lemon
3/4 cup sugar
1/4 cup flour
1/4 tsp salt
4 ripe bananas, sliced crosswise 1/2 inch thick
whipped cream (optional)

1.  Grease the inside of a 3 -4 quart slow cooker with butter.  In a large bowl, using a handheld mixer, beat the egg whites on high spped until soft peaks form.  In another large bowl, beat together the egg yolks, yogurt, lemon peel and lemon juice on medium speed for 1 minute.  Add the sugar, flour and salt and beat on medium speed until smooth, about 2 minutes.  Working in 3 or 4 batches, gently fold in the beaten egg whites.
2.  Scatter three-quarters of the banana slices on the bottom of the slow cooker, then pour in the batter.  Cover and cook on high until the cake is puffed, teh top is set and the edges are browned, about 1 hour 20 minutes.  Remove the slow cooker insert, still covered, and cool for about 20 minutes.

3. Spoon the pudding into bowls and top with whipped cream (if using) and the remaining banana slices.


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Feb. 8th, 2010 08:04 am (UTC)
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