Google crock pot bread recipes. These two are for the old fashioned 70's style Rival that you could use with a coffee can insert. CROCK POT ZUCCHINI BREAD 2 eggs 2/3 c. vegetable oil 1 1/3 c. zucchini, peeled and grated 2 tsp. vanilla 2 c. flour 4 tablespoons sugar 1/4 tsp. salt 1/2 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 to 1 c. chopped nuts With mixer, beat eggs until light and foamy. Add oil, sugar (1/4-1/2 cup depending upon how sweet you prefer it), grated zucchini and vanilla. Combine well. Stir dry ingredients with nuts. Add to zucchini mixture. Mix well. Pour into greased and floured 2 pound coffee can or 2 quart mold. Place in crock pot. Cover top with 8 paper towels. Cover and bake on high 3 to 4 hours. DO NOT CHECK OR REMOVE cover until last hour of baking. PUMPKIN BREAD 1/2 c. oil 1/2 c. white sugar 1/2 c. brown sugar 2 beaten eggs 1 c. canned pumpkin 1 1/2 c. sifted flour 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg or 1 tsp. pumpkin pie spice 1 tsp. soda 1 c. chopped walnuts 1/2 c. dates, cut up Blend oil and sugars, stir in eggs and pumpkin. Sift dry ingredients and add to above. Stir in nuts and dates. Pour butter into greased and floured 2 pound coffee can. Place can in crock pot (Rival or any tall crock pot). Cover top of can with 6-8 folded paper towels. Place lid on pot. Bake at high for 2 1/2 to 3 1/2 hours. No peeking until last hour. CONVENTIONAL OVEN: In loaf pan, bake at 350 degrees for approximately 1 hour.

A lot of years ago, I was at a household auction ( one of my favorite things to do!) and there was an ebelskiver pan and krumkaka baker and a rosette iron with several "attachments" and I bought them all for maybe $2.50. I didn't know from beans about ebelskivers but asked my Danish friend how to make them....she said you just mix up pancake batter, grease the pan, fill about 2/3 full of batter and when ready, flip them with a knitting needle...Oh yes and you might want to put some apple sauce in the middle before you flip them... Yeah! Right! I tried it once...made a mess and stuck it away in the "seldom used items" cupboard. So this morning, reading these postings, I began to drool....looked at Chef Arne's video and drooled more and thought piece of cake! I had an appoint ment at 11 and then needed to run some errands.....and all the time I am thinking "ebelskivers....ebelskivers...ebelskivrs....MMMM! So when I got home I decided to make a small batch for lunch. I used 1/2 of julie's recipe... What I discovered.....I need more practise!!!! Mixed up a batch....looked thick so I added a little more buttermilk. Heated the pan, put a dab of butter into each hole and began to fill them with batter....but before I got the 4th one filled the butter in the empty holes had bagun to burn and smoke....wiped it out added more and added the batter but by then the first that I poured were beginning to get vry brown on the edges, so I gave them a 1/2 turn, a la Chef Arne, and then completed the turn....they were a little dark on the undersice but not toobad.....turned the fire down....I waited, turned them again...perfect round balls by the way....turned again and the undersides were really beginning to burn....I stuck a skewer into the middle and it came out moist....but they were burning on the outside....so I left them as much longer as I thought I dared and put them on a plate....put a glop of my apple pie jam next to them and proceeded to cut into one lushous puff... And Voila! I had invented something new! Molten lava ebelskivers!...Filled with runny uncooked batter! So back to the pan. I decided that the batter was still too thick, that the pan was too hot and that I had filled the cups too full. So I thinned the batter some more, added the butter very quickly and poured the pans about 2/3 full......they took longer to get done enough to turn, bur finally they were cooked enough to hold a shape and I did that little 1/2 turn thingdy....and they spilled liquid batter into the cup....so I waited a bit and completed the turn...but there was not enough batter....and what I ended up with was little sort of dough cups, slightly blackened on the outside. I think I'll go watch Chef Arne once more. Linda C

I don't buy too many mixes, usually make things from scratch, but when I do we usually eat them before they expire. If it is unopened in a plastic bag and only a few days past, I wouldn't be concerned about it. As the article stated: It needs be kept in mind there is nothing inherently toxic about pancake mix that has passed its freshness date, the product's getting old does not transform it into a poison, nor does the growth of mold within opened boxes of flapjack powder turn it into something that will fell all who ingest it. Only those who have allergies to mold are at risk, and even then, for the pancake mix to pose a hazard it has to contain mold spores, not just be over the hill. For mold to gain access to a food product, the foodstuff has to be exposed to its spores. Pancake mix cocooned in an unbleached wax paper, plastic, or a foil pouch within its outer packaging wouldn't have this contact and should still be safe no matter how old it gets. However, mix sold unpouched in cardboard boxes or paper sacks would likely be at risk even if the box or sack hadn't previously been opened, because such packaging would not necessarily keep dampness out, and mold thrives in damp environments. Clare

Coincidentally, I've been thinking about cake mixes...on another thread I wrote about making cupcakes for my grandson's birthday. I was just going to buy plain cupcakes and embellish them, because I want some vanilla, chocolate and need some # of gluten free. So I am really not up to making 3 batches of cupcakes (mostly because I hate the clean up in between batches). But then I realized I'd have to get unfrosted premade cupcakes from the bakery and I thought, sheesh, how lazy is that, buying cupcakes then frosting and decorating on my own. I can just whip out the plain cupcakes. A MIX, I'll use a MIX. Then I started searching on this forum for people's favorites and found this thread. And there are some references on the internet to TJ's having cake mixes, but I can't find out if they still do. Does anyone know? I love their pumpkin bread mix and buy a few boxes to last when they pull their seasonal stuff.