Post by chief_cook2 on Jan 31, 2004 14:11:01 GMT -6
1 pkg lemon-poppyseed bread mix
1 egg
8 oz sour cream
1/2 c water Sauce:
1 T margarine
3/4 c water
3/4 c sugar
1/4 c lemon juice
Mix the first 4 ingredients until well moistened. Spray a
3 & 1/2 quart slow cooker with cooking spray. Spread batter
in slow cooker. Combine sauce ingredients in a small pan and
bring to a boil. Pour over the batter. Cover and cook on
high for 2 & 1/2 hours. Edges will be a little browned.
Turn off cooker and let set for 30 minutes with the cover
partially of. Hold a large plate over the top of the pot and
invert.