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FRESH APPLE COFFEECAKE
Ingredients: 2 cups biscuit mix 2/3 cup applesauce 1/4 cup milk 2 tablespoons sugar 2 tablespoons butter or margarine, softened or melted 2 apples, peeled, cored and diced 1 teaspoon cinnamon 1 teaspoon vanilla 1 egg egg, lightly beaten Streusel 1/4 cup biscuit mix 1/4 cup brown sugar 2 tablespoons firm butter or margarine 1 teaspoon cinnamon 1/4 cup chopped nuts, if desired Directions: Combine first 9 ingredients. Spread in a lightly greased 3 1/2 quart Crock Pot (or spread in a lightly greased baking dish which fits in a larger sized Crock Pot). Combine streusel ingredients with a fork or pastry blender; sprinkle over the batter. Cover and cook on high for about 2 1/2 hours, until a toothpick inserted in the center comes out clean. Uncover and let cool in the pot. When cool enough to handle, loosen the sides and lift out carefully with a flexible spatula, or loosen sides and invert the pot slightly and remove with your hand (you could hold a small piece of foil or waxed paper). |
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APRICOT NUT BREAD Ingredients: 3/4 cup dried apricots 1 cup flour 2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/2 cup sugar 3/4 cup milk 1 egg, slightly beaten 1 Tbsp grated orange peel 1 Tbsp vegetable oil 1/2 cup whole wheat flour 1 cup coarsely chopped walnuts Directions: Place the apricots on a chopping block. Sprinkle 1 T flour over them. Dip a knife into the flour and chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl. Combine the milk, egg, orange peel, and oil. Stir the flour mixture and the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block and the walnuts. Pour into a well greased, floured baking unit. Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold. Makes 4 to 6 servings. Now before you all ask what a baking unit is (I wondered as I sat and typed this in), I looked it up in the front of the bread section. She says that some manufacturers are making units for slow cookers, but if you don't have one, a 2 pound coffee can works. Pyrex muffin cups also work. Also 1, 1 1/2 and 2 quart molds work. DO NOT LIFT THE LID WHILE BAKING THIS BREAD. |
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CHRISTMAS BREAD PUDDING Ingredients: 9 slices Whole Wheat Bread 8 slices White Bread 3 Egg Yolks, beaten 1 1/2 cups Light Cream 2/3 cup Dark Raisins 1/3 cup Whole Candied Red Cherries, halved 3/4 cup Cream Sherry 1 cup -Water 2 Egg Yolks, beaten 1/4 cup Powdered Sugar, sifted 2 tablespoons Cream Sherry 1/3 cup Sugar dash Salt 1 1/2 teaspoons Vanilla 2/3 cup Golden raisins 1/4 teaspoon Vanilla 1/2 cup Whipping cream Directions: Remove crusts from bread. Cover bread slices with paper towels and let stand overnight. Custard: in a heavy medium saucepan combine three egg yolks, light cream, sugar and salt. Cook and stir over medium heat. Continue cooking until mixture coats a metal spoon. Remove from heat; cool at once by setting saucepan in a sink of ice water and stirring for 1-2 minutes. Stir in 1 1/2 teaspoons vanilla. Cover surface with clear plastic wrap. In small bowl combine raisins. Place cherries in another bowl. Heat 3/4 cup sherry till warm. Pour 2/3 cup sherry over cherries. Set aside. Cut bread into 1/2-inch cubes (about 9 cups). In a bowl, fold bread into custard, until coated. Grease a 6 1/2 cup tower mold (without tube). Drain raisins and cherries, reserving sherry. Arrange 1/4 of cherries in bottom of the mold, sprinkle 1/3 cup raisins into the mold. Add 1/4 of bread cube mixture. Sprinkle with 2 tablespoons reserved sherry. Repeat layers three times, arranging cherries and raisins near edges of the mold. Lightly press last layer with back of spoon. Pour remaining reserved sherry over all. Cover mold tightly with foil. Set mold in cooker - for a 5-6qt cooker, pour 1 1/2 cups water around mold (for a 3 1/2 - 4 qt cooker use 1 cup water). Cover, cook on low 5 1/2 hours or until pudding springs back when touched. Meanwhile make the sherry sauce: in a mixing bowl combine 2 egg yolks, powdered sugar, 2 tablespoons sherry and 1/4 teaspoons vanilla. In small bowl, beat whipping cream until small peaks form. Gently fold whip cream into egg yolk mixture. Cover and chill until serving time. Remove mold from cooker, let stand 10 minutes. Carefully unmold to serving platter. Serve warm with sherry sauce. Serves 12. Alternative: Remove pudding from mold, cover and chill. To serve, return pudding to same mold. Cover with foil, place in cooker. Pour 1 1/2 cup water around mold. Cover, cook on high for 1 1/2 to 2 hours, or until warm. Let stand 10 minutes, unmold and serve with sauce. |
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PINA COLADA BREAD PUDDING Ingredients: 1 (1 lb) unsliced loaf French Bread or sourdough bread 1 (10 oz) can frozen Pina colada drink mix 1 (6 oz) can pineapple juice 1 12 oz can evaporated skimmed milk 1/2 cup cream of coconut 2 (7 or 8 oz each) ripe bananas, sliced crosswise 3 eggs 1/3 cup Irish cream or 1/4 cup light rum, optional 1 cup golden raisins 1 8 oz can crushed pineapple and juice 1 tsp grated lemon peel 8 or 10 fresh mint sprigs Directions: With sharp knife, peel crust from bread; discard crust or make into breadcrumbs for use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food processor fitted with metal blade, combine half or following ingredients: drink mix, pineapple juice, milk, cream of coconut, and banana slices. Process until pureed, pour puree into 6 cup bowl. Puree remaining half or liquid ingredients and banana slices as well as eggs and liquor. Combine both purees. Combine raisins and crushed pineapple with juice, set aside. Place about 2/3 of bread cube in slow cooker; sprinkle 1/2 tsp grated lemon peel and spread 1 cup raisin pineapple mixture over bread in slow cooker. Top with remaining bread cubes, then with remaining lemon peel and raisinpineapple mixture. Pour pureed ingredients into slow cooker. Cover and cook on LOW 6 hours. Spoon pudding into 8 or 10 dessert dishes and serve hot. Garnish with mint. |
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HOME-STYLE BREAD PUDDING Ingredients: 2 Eggs, slightly beaten 2 1/4 cups Milk 1 teaspoon Vanilla 1/2 teaspoon Cinnamon 1/4 teaspoon Salt 2 cups 1-inch bread cubes 1/2 cup Brown sugar 1/2 cup Raisins or chopped dates Directions:
In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins or dates. Pour into 1 1/2-quart baking or souffle dish. Place metal trivet (or aluminum foil shaped in a ring to keep the dish off the bottom of the pot) or rack in bottom of slow cooker/Crock Pot. Add 1/2 cup hot water. Set baking dish on trivet. Cover pot; cook on high for about 2 hours. Serve pudding warm or cool. Makes 4 to 6 servings. |
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Crockpot Baked Apples with Raisins Baked Apples with Raisins 5-6 baking apples
½ cup raisins
1 cup brown sugar
1 cup boiling water
2 Tbs butter
½ tsp ground cinnamon
¼ tsp ground nutmeg Core the apples and peel each about ¼ of the way down.
Put them in the crockpot.
Fill the centers of the apples with the raisins.
Mix the water with the butter, the cinnamon, and the nutmeg.
Pour it over the apples and cook on low for 2 to 4 hours.
Serve warm or cold. |
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Slow Cooker Blackberry Cobbler |
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Crockpot Apple Pie...
8 Tart Apples peeled and sliced (try Granny Smith or Golden Delicious apples)
1-1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter, softened
3/4 cup sugar
2 eggs
2 teaspoons vanilla
1-1/2 cup Bisquick, divided
1/3 cup brown sugar
3 tablespoons butter, cold Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place apple mixture in lightly greased slow cooker. Combine milk, softened butter, sugar, eggs, vanilla, and 1/2 cup of the Bisquick. Spoon over apples. Combine the remaining Bisquick with the brown sugar. Cut cold butter into Bisquick mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6 to 7 hours |
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Crockpot Rice Pudding 1-1/2 cup cooked rice
16 oz half and half or light cream
3/4 cup raisins
3 eggs
1/2 tsp nutmeg
2/3 cup sugar
2 tsp vanilla
Grease stoneware of crock-pot with butter. Beat half and half, eggs, sugar & vanilla with electric mixer. Stir in rice and raisins. Pour in crock-pot. Sprinkle nutmeg on top. Cover, cook on high for 30 minutes. Stir well. Cook on low, 2-3 hours. Makes about 8 cups |
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Slow Cooker Caramel Rice Pudding INGREDIENTS | 3 | cups cooked white rice | | 1/2 | cup raisins | | 1 | teaspoon vanilla | | 1 | can (14 ounces) sweetened condensed milk | | 1 | can (12 ounces) evaporated milk | | 1 | tablespoon sugar | | 1 | teaspoon ground cinnamon | DIRECTIONS | 1. | Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. | | 2. | Mix all ingredients except sugar and cinnamon in cooker. | | 3. | Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding. | | 4. | Sprinkle pudding with sugar and cinnamon. Serve warm.
| SERVINGS - 8 Found this recipe at another site and gave it a try - very good, maybe too sweet for some palates, but also super easy to make. - (thank you sunshine) |
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Crockpot Cherry Crisp 21 ounce can cherry pie filling 1/2 cup quick oats 2/3 cup brown sugar 1/2 cup flour 1 teaspoon white sugar 1/3 cup softened butter | | Spray crock with Pam. Pour cherry pie filling in crockpot. Combine oats, brown sugar, flour, white sugar and butter. Cut butter in with a fork to make a crumb mixture; sprinkle over filling. Cover......DO NOT LIFT LID during cooking time! Cook on low 5 hours. |
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Apple Oatmeal Breakfast Pudding,(crockpot OR casserole!) 1 c. oatmeal 1 1/2 c. water 1/4 c. brown sugar 1/2 tsp. cinnamon 1/2 tsp. salt 3 apples, sliced & peeled 1 tbsp. butter | | Combine all ingredients in a 1 1/2 quart casserole dish. Cover and bake in a 350 degree oven for about 45 minutes. For the crock pot version, double the recipe, cover and cook on low 8 to 12 hours. |
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Turtle Pudding 1 (21.5 ounce) package brownie mix
1/2 cup water
1/4 cup vegetable oil
1 egg
1 cup semisweet chocolate chips
1 cup chopped walnuts or pecans
13 caramel candies, unwrapped
Whipped cream or vanilla ice cream
Place a vegetable steamer or other low rack on the bottom of a 5-quart electric crock pot. Pour in 4 cups hot tap water and turn on the HIGH heat setting.
In a large bowl, combine brownie mix, water, oil, and egg. Beat to mix well. Stir in the chocolate chips and nuts.
Butter and dust with sugar a 2 1/2-quart souffl�?dish that fits in the crock pot. Turn the brownie mixture into the dish. Push the caramels partially into the top, but do not cover completely with the brownie mixture. Wrap the dish in a double thickness of foil. Tie with kitchen string to resemble a package for ease in lowering into the pot and removing. Place on the rack in the crock pot. Cover and cook on HIGH for 4 1/2 hours.
Remove the dish from the crock pot, uncover and let cool for 30 minutes. Serve warm, with whipped cream or ice cream. |
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Raspberry Fudgy Brownies Source: Better Homes and Gardens
1/2 cup margarine or butter
2 ounces unsweetened chocolate
2 eggs
3/4 cup granulated sugar
1/3 cup seedless red raspberry jam
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
Vanilla ice cream (optional)
Chocolate ice cream topping (optional)
Fresh raspberries (optional)
Generously grease two 1-pint straight-sided, wide-mouth canning jars. Flour the greased jars; set aside.
In a saucepan melt margarine or butter and chocolate over low heat. Remove from heat. Stir in eggs, sugar, jam, and vanilla extract. Using a spoon, beat lightly just until combined. Stir in flour and baking powder. Pour batter into prepared jars. Cover jars tightly with greased foil, greased side down. Place jars in a 3 1/2- or 4-quart crock pot. Pour 1 cup water around jars. Cover; cook on HIGH for 3 to 3 1/2 hours or until a wooden pick inserted near the centers of brownie rolls comes out clean. Remove jars from crock pot; cool for 10 minutes.
Using a metal spatula, loosen brownies from sides of jars. Carefully remove rolls from jars. Place rolls on their sides on a wire rack; cool completely.
To serve, cut each roll into 6 slices. If desired, serve with ice cream, ice cream topping, and fresh raspberries. |
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Peaches with Butterscotch Sauce 6 peaches, peeled and sliced or 3 (14 ounce) cans
peach halves, drained and sliced
2 teaspoons lemon juice
1 cup firmly packed brown sugar
3 tablespoons melted butter or margarine
1/4 cup whipping cream
1/2 teaspoon cinnamon
Vanilla ice cream (optional)
In a bowl stir together peach slices and lemon juice.
In crock pot, combine brown sugar, butter, cream and cinnamon; mix well. Add peach slices and toss to coat with brown sugar mixture. Cover and cook on LOW for 4 to 6 hours.
Serve over vanilla ice cream if desired. |
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