GINGER BROWN BREAD
* 1 (14-oz.) pkg. gingerbread mix
* 1/4 cup yellow corn meal
* 1 tsp. salt
* 1-1/2 cups milk
* 1/2 cup raisins
Combine gingerbread mix with corn meal and salt in large bowl; stir in
milk until mixture is evenly moist. Beat at medium speed with electric
mixer for 2 min. Stir in raisins. Pour into a greased and floured 7 or 7
cup mold. Cover with foil and tie. Put a trivet or metal rack in Crock
Pot. Pour 2 cups hot water in the pot. Place the filled mold on the rack
or the trivet. Cover the pot and cook on high for 3 - 4 hours or until
the bread is done. Remove from pot and cool on a rack for 5 min.
Loosen the edges with a knife and turn out on a rack and cool slightly.
Serve warm with butter or cream cheese
* 1 (14-oz.) pkg. gingerbread mix
* 1/4 cup yellow corn meal
* 1 tsp. salt
* 1-1/2 cups milk
* 1/2 cup raisins
Combine gingerbread mix with corn meal and salt in large bowl; stir in
milk until mixture is evenly moist. Beat at medium speed with electric
mixer for 2 min. Stir in raisins. Pour into a greased and floured 7 or 7
cup mold. Cover with foil and tie. Put a trivet or metal rack in Crock
Pot. Pour 2 cups hot water in the pot. Place the filled mold on the rack
or the trivet. Cover the pot and cook on high for 3 - 4 hours or until
the bread is done. Remove from pot and cool on a rack for 5 min.
Loosen the edges with a knife and turn out on a rack and cool slightly.
Serve warm with butter or cream cheese
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