Slow cooker puddin' cake
1 cup of biscuit (muffin) mix
1 cup of sugar, divided
1/3 cup and 3 tablespoons of unsweetened cocoa, divided
1/2 cup of buttermilk + 2 tablespoons of milk
1 teaspoon of vanilla
1 2/3 cups of hot tap water
In a mixing bowl, mix biscuit mix, 1/2 cup of sugar, 3 tablespoons of cocoa, milk, and vanilla. Spoon batter into lightly greased slow cooker (Crock-Pot).
1 cup of biscuit (muffin) mix
1 cup of sugar, divided
1/3 cup and 3 tablespoons of unsweetened cocoa, divided
1/2 cup of buttermilk + 2 tablespoons of milk
1 teaspoon of vanilla
1 2/3 cups of hot tap water
In a mixing bowl, mix biscuit mix, 1/2 cup of sugar, 3 tablespoons of cocoa, milk, and vanilla. Spoon batter into lightly greased slow cooker (Crock-Pot).
Mix remaining sugar, cocoa, and tap water. Pour over batter that is already in the cooker. Cook on high for 1.5 hours or until batter is no longer shiny. Serve with whipped cream or ice cream.
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Onion biscuits
3 cans of biscuits cut into fourths
1 stick of butter, melted
1 envelope of onion soup mix
Mix soup mix with melted butter. Roll cut-up biscuits in mixture. Spread evenly in a 9x13 pan and bake according to biscuit directions.
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Editor's note: Bekah Frost lives in Lowry City and has competed and won awards on several national cooking competitions.
