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Top 4 Pie Recipes
Some like pie, some like cake and some just want BOTH! Try these
Slow Cooker Recipe
Parmesan Garlic Quick Bread
One of our daughter’s college friends bakes all of her own bread. She loves to bake and is strict about doing it the “old-fashioned way,” which means that she refuses to use a bread maker.
She recently tried this recipe and now says that she might have been converted to a new way of baking bread: using a slow cooker! Who would have thought that a few simple steps and an hour of baking time could produce a wonderful Parmesan bread? This is a great bread to serve with soup and salad or in place of dinner rolls with a more elaborate meal. The bread is easy and doesn’t take up oven space when you are cooking a big meal.
Parmesan Quick Bread
Fix-It and Forget-It Lightly, page 272
Makes 8 servings
Ideal slow cooker size: 2 or 3 quart
Ingredients:
1 ½ cups reduced-fat buttermilk baking mix
2 egg whites
½ cup skim milk
1 tbsp minced onions
1tbsp sugar
1 ½ tsp garlic powder
¼ cup reduced-fat Parmesan cheese
ingredients.jpg
1. Combine baking mix, egg whites, milk, onions, sugar, and garlic powder in mixing bowl.
2. Spray slow cooker with cooking spray. Spoon dough into cooker.
3. Sprinkle dough with Parmesan cheese.
4. Cook on high 1 hour.
Tip – We suggest using fresh garlic in place of garlic powder as well as other fresh herbs, such as dill or rosemary.
It is soooo aggravating when a site doesnt have an easy print button. I dont want to print the whole page and waste my ink…
higlight what you want printed, hit the print button on your “file” hit selection, apply and print.
>
Connie, just highlight the recipe area, copy it and then paste it into word program or something.
> Just highlight what you do want to print and in the print box, check “selection” and hit print, or you can copy into a Word document and format it exactly as you like.
> Connie… you should be able to just copy/paste the neccessary info into a word document than just print that… Or sometimes I copy/paste into an email and send it to my inbox. Then I can save or print from there. Hope it helps. I’m trying this bread this weekend. sounds GRRRRRREAT!
> What I do is simply copy all of the recipe text and paste it into a text program such as Notepad. The photos are dropped, and all you get is text. Format as desired, and print. You can even save it for future reference that way.
> If you highlight what you want to print then on the printer page click on the “print highlight section” you will only get what you have highlighted. I use it a lot.
Highlight the area you would like to print by clicking and dragging your mouse over it.
Right-click on the selection, click on “print”.
This will open the print dialog box. Under “Print Range” select “Selection”.
This will print only what you have selected.
If you do not want the photos, Highlight, right-click on selection, click on “Copy.”
Open your word processing program (eg. MS Word, MW Works, etc.)
Paste onto the new document, click and delete each photo.
Now you can print only the area you want.
You can even save the document or add other recipes to it to create your own personalized cookbook.
Copy and paste the recipe into a word document and print from there. That way you can delete pictures and scuh.
> needs print button with out all the pictures and comments
> With all due respect, you have a couple of choices #1 being to do what the whole site is about and that is to buy the book. #2 You could learn how to use your computer to Copy and Paste or print only what you want to print on a page by highlighting the text. You may notice I didn’t include being demanding, condensinding or down right disrespectful to others because you don’t know what you’re doing.
> perhaps a pen and paper would do the trick….?
Oh my word I must try this! I don’t have a working oven right now and am relying on my slow cookers…some fresh bread would be AWESOME!
Copy and paste into your word processing program and print from there. You can also easily set up a Recipes folder on your computer and save it to that folder for future reference.
I’m with Connie. Pictures are pretty, but not needed with this recipe. All recipe sites should have a “printer friendly” button.
I love this idea! I’m going to try it with a gluten-free recipe and see how it turns out.
Connie..
If that is your biggest problem in life…
Consider yourself lucky!!
Or better yet…
BUY THE BOOK and you won’t need to print anything!!
OH I am a Visual Person and love pictures, I was wondering how the consistency of the bread would look like when putting it in the slow cooker and was glad to be able to see it. Not so sure I would have been so inclined to make it , without the pictures.
I agree. I really like the pictures. I also copy and paste the pictures of the item to the recipes that I save to my computer.
Ele,
thank you for your reply to Connie’s problem. It was a great suggestion, and helped a lot.
several ways to save anything you see on web text or pics with no “printer friendly pages. agree with the above you can also save to notepad (copy & paste or word then you can pull file up anytime you wish or print just what you need. One thing bout using a printer you R gonna use ink find a discount wholesale place to buy your ink cartridges.
@Connie~I agree, this is frustrating, but do what I do…copy and paste just the things you want to print. It takes a bit longer, but does save on ink. Also, I keep a note pad by my computer so when I see a recipe I like that isn’t too long, I just jot it down in the note pad. That keeps my recipes together and organized. =o)
Thank you for the suggestion for an “easy print” button for these recipes. Because we are a fairly new site, we are still working out all the details. We are currently looking into an “easy print” option. In the meantime, thank you for all the advice and suggestions of how to print using other options! Happy cooking!
I generally don’t use mixes as a base for my dishes. I prefer to “scratch build” my whole dish. This looks interesting and a different approach that I would like to try but don’t want to have to buy the Bisquick just for this trial. Does anyone have a good recipe for this mix that I could use. TIA
> You can use the mix for all kinds of things. It has many recipes right on the box. Pancakes, muffins, drop biscuits, sausage balls, the list goes on. And, you can always google it. I keep a box of Bisquick in my pantry.
Bisquick substitute:
1 cup flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
>
HI, I want to make this now but am wondering if I can use bisquick for the baking mix and 2% for the milk??can’t wait
Bisquick is baking mix. I bet they probably just can’t use a namebrand in the recipe. There are other baking mixes out there, but Bisquick is the main one. I bet it will work fine with 2% milk. Let us know if you try it!!
>
I try to NOT use the baking mixes….can anyone suggest a substitution using good old flours, baking powder, etc? Thank you.
It sounds great for an alternative to garlic bread with spaghetti or lasagna!
>Bisquick substitute:
1 cup flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
Always amuses me to see how many folks don’t really know how to use a computer….hey, take a course, read the online help, join a forum. This site does NOT need a separate print option…copy/paste is just a very fundamental action of using a computer that everyone should know how to do.
> Was the sarcasm really necessary?
A basic homemade baking mix to have on hand for the sheer convenience of saving you time in the kitchen. It has many uses, including being the base for making biscuits, pancakes, waffles, dumplings and recipes calling for biscuit or baking mix.
Basic All-Purpose Baking Mix
6 cups all purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 1/4 cups vegetable shortening (butter-flavored or plain)
Combine flour, baking powder, and salt in a large bowl.
Cut in shortening with pastry blender until mixture resembles coarse corn meal. Store in a container with tight-fitting lid. Will keep for up to 2 months.
Makes about 2 quarts.
For Biscuits: Stir together 2 1/4 cups baking mix with 2/3 cup milk. Knead 10 times on lightly floured surface, roll out and cut into biscuits or skip the kneading and simply drop dough onto an ungreased baking sheet. Bake at 425°F (220°C) for 10 to 12 minutes or until lightly browned. Makes about 10 biscuits.
For Pancakes: Stir together 2 cups baking mix, 1 cup milk and 2 eggs until blended. Do not over-mix. Ladle 1/4 cupfuls onto hot greased griddle or skillet and cook until edges are dry and top is bubbly, turn over and cook until golden brown. Makes about 14 pancakes.
For Waffles: Stir together 2 cups baking mix, 1 1/3 cups milk, 1 egg and 2 tablespoons vegetable oil until blended. Pour batter into center of hot greased waffle iron and cook for 5 minutes or until steaming stops. Makes about 12 (4-inch) waffles.
For Dumplings: Stir together 2 cups baking mix and 2/3 cup milk just until soft dough forms. Drop by spoonfuls into boiling liquid, cover and cook for 10 minutes without lifting the lid. Makes about 10 dumplings.
Tip: For Buttermilk Baking Mix, add 9 tablespoons dry buttermilk powder to the basic mix.
> Thank you for the recipe, Doug. I want to make the bread, but I don’t like using Bisquick either. Now I can make it! Thanks again!
Thank you, Doug and Linda for the substitutes. I was just trying to figure it out in my head ..and you saved me the trouble!
I can’t wait for my husband’s face when he asks, “What’s in the crock pot? ..and I reply, “bread!”
Doug, I would liek to use the Buttermild version, do I change anything when I mix it up?> ( ie, add baking soda or use water?)
Thank you!
Marilee
> Is this best stored in cupboard or fridge?
Here is a recipe I use to make my own bisquick mix. Hope I am not infringing on anything, I have no idea where I originally got this.
Make your own Bisquick substitute
1 cup flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon Crisco
Mix dry ingredients together, then using a pastry knife cut the Crisco into the mix. Makes 1 cup Bisquick equivalent.
Unlike real Bisquick, this has to be stored in the fridge
>This bread looks amazing..and the recipe is simple. I like getting a visual, so please keep the pictures.
I get frustrated that every recipe posted gets 20 remarks about a PRINT button. C”mon people, quit complaining. This is a wonderful site.
Thanks also to Doug and Linda for the baking mix recipes.
> Thanks for the baking mix recipes! Now I’m hoping I have shortening in the pantry, I really don’t want to go out today LOL But this looks too good not to try!
Im having friends over for dinner and this will be an excellent addition to the meal & won’t take away alot of time to fix. I love this site & all the help you give us with time saving recipes!! Keep up the great work!! Also, if you made this in a larger crock pot, you could cut it length wise & use it for bread sticks!!
This looks yummy!!!!!!!!!!!!
Thanks Doug Warren for sharing. I too choose to truly make from “scratch”.
In another recipe someone suggested using http://www.joliprint.com and it worked great! Best part is it was totally free, there was no software to download and you don’t have to register. You just cut and paste the Website/URL and convert to a PDF. It magically just converts the recipe and pictures and not all the extra stuff! I forget who suggested it, but whoever you were, THANK YOU!
I do print all my recipes to PDF. It is so handy…there are several free programs. Mine is CUtePDF writer….anytime you want to save recipes to print later or file amongst others, I have found this to be my favorite and consistent go to. My recipe album is so easy to share and never an issue because PDF is such a print friendly form.
Thanks alot. Looks amazing, love the pictures, I probably would not be wanting to make it without them.
Thanks for sharing that baking mix formula Doug – I can hardly wait to try this bread recipe – I just got my Fix it & Forget it Big Cookbook & did the Lasagna & it was fabulous!
Keep the pictures,but have them at the end of the recipe! I can’t copy and paste due to the pictures between the directions. I did however send myself a link to my email address where I keep recipes in a “folder”-its works for me!
Doug do I change anything when mixing up the Buittermilk version, like add baking soda?
I also add a little sugar when making pancakes or waffles.
This is in my slow cooker right now! Can’t wait to try it!!!!!! Will serve it with dinner tonight.
I think that the person taking the time to post this blog gets to decide what goes up and we, the readers, need to take what we want from it without complaint. I LOVE seeing the pictures as I also wondered what the consistency would be like. Thanks for this wonderful recipe! I love my FI&FI cookbooks!
It’s amazing it took so many people to tell someone how to cut and paste. Did anyone try the recipe?
I found that recipe on the net a long time ago. I don’t remember where. You see the same thing that I do and I have never tried the buttermilk version so I can’t be of any help to you. Maybe someone with more experience could chime in here and help us all. Sorry…
> It says: For Buttermilk Baking Mix, add 9 tablespoons dry buttermilk powder to the basic mix.
So I would make the basic mix per recipe and if you want it to be a buttermik mix you would add 9 Tbsps. of Dry Buttermilk Powder to the whole Basic All-Purpose Baking Mix (2 quarts) recipe.
I alwys use self rising flour, so how would you use that in a receipe that calls for a baking mix?
> I’ve been wondering the same thing, like maybe you just eliminate the baking powder and salt. I really would like to know for sure.
Thanks for tips on how to copy without pic but I didn’t learn to use a computer until I was abt 58 yrs old so you should not get so bentof shape because some of us are as learned as some others are I have to ask my grand childern to help me am now 71.and I still can’t read everything that is said because people aren’t using proper english LOL
> You go girl! Not many people your age know how to even turn the computer on. I think it’s great. Never mind the computer nurds, they need to get a life!!!!
I made this last night, and it had no flavor to at all! It was so bland! We couldn’t eat it! I think my husband was the only one that forced it down! Sorry, but won’t be making this again.
I made this using self rising flour. I eliminated the baking powder and salt. I added 1-1/2 Tbsp. of oil. It turned out a little crumbly but good tasting. The next time I will bake it in the oven though. My Pot seems to cook unevenly, it burned one side while the other side was barely done I don’t see how Vickie’s could have turned out bland if she put in the garlic, parmesan cheese, sugar and onion. It seems like it would have had some flavor.
> Oh yea I added a whole egg instead of the whites of two.
I finally made this the other night, but we are cheese-freaks so I added 3T of Romano cheese to the batter. Very good! Next time I will also add some herbs, probably some basil and/or oregano.
All I really wanted to do was read about the recipe and what kind of suggestions others had for using it! I did NOT want to read a book about how to print. Gee, I hope you aren’t also trying to use a smart phone!
Does it say to put the cover on or not? I didn’t see and read it like 5 times lol. Silly me.
> Yes Kathy, you have to cover it. It’s just like an oven, you have to keep the door closed. I haven’t tried this yet, but looking forward to it. Will take some of the other suggestions though like adding herbs. And I DEFINITELY like the whole egg option. I never know what to do with parts of eggs after using one part for a recipe.
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Wanted to try the bread and was hoping to read reviews about the bread recipe – darn – I’ll have to try it without the reviews.
im going to try the bread recipe!