General cooking tips

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.


Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.


Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.


Cook safely

Consider having a fire blanket in your kitchen, mounted on the wall where you can get to it instantly.
Don't dry clothes in the microwave.




Crockpot Pina Colada Bread Pudding Recipe
Crockpot Pina Colada Bread Pudding Category Slow Cooker Recipes 
Views 77 
Ratings 0 
Ingredients And Procedures
Ingredients
1poundloaf french bread
10ozfrozen pina colada drink mix
6ozpineapple juice
12ozevaporated milk
1/2cupcream of coconut
2eachlarge bananas, sliced crosswise
3eacheggs
1/4cuplight rum
1cupraisins
8ozpineapple, crushed with juice
1teaspoonlemon peel, grated
1mint sprigs, fresh

Directions:

With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use in another recipe. Cut bread into 1 inch cubes; set aside.

In blender or food processor, fitted with a metal blade, combine 1/2 of the following ingredients; drink mix, pineapple juice, evaporated milk, cream of coconut, and banana slices. Process until pureed; pour puree into a 6 cup bowl. Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liqueur, if desired. Combine both purees; set aside. Combine raisins and crushed pineapple (and the juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in slow cooker. Top with remaining bread cubes, then with remaining 1/2 tsp lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow cooker.

Cover and cook on low 6 hours. Spread pudding into 8 or 10 dessert dishes and serve hot. Garnish with fresh mint sprigs.
 
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