1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla essence
1 cup applesauce
1-1/2 tsp baking soda
1-1/2 cups all purpose
flour
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
3/4 cup chopped dates
3/4 cup chopped walnuts
Method
Cream together the
butter and sugar until light and fluffy. Add eggs and beat well. Add the
vanilla essence, and applesauce. Sift together the baking soda, flour,
cinnamon, salt and nutmeg. Add to the mixture and beat until smooth. Fold
in dates and walnuts.
Pour the mixture into
a well buttered and floured cake tin that will fit into the crockpot. Put
into the crockpot and cover with 4-5 layers of paper towels.
Cover the crockpot
loosely to allow steam to escape, ( nothing worse than a soggy cake---Yuck
:) ) Cook on the high setting for about 3-1/2 hours or
until cake is cooked. Remove from the crockpot and allow the cake to cool
on a wire rack for 15 minutes before removing from the tin.
2 cups flour
1 cup sugar
4 tsp baking powder
1/8 tsp salt
2 eggs, beaten
1/2 cup salad oil
1/4 cup milk
1 tsp vanilla
2 cups fresh or thawed
frozen blueberries, drained
Crumb Topping
1/4 cup softened butter
1/2 cup sugar
1/2 cup flour
1/2 tsp ground cinnamon
Method
In a mixing bowl combine flour, sugar, baking powder and salt. Add eggs, oil, milk and vanilla. Beat until smooth. Fold in Blueberries. Pour into greased 2 quart mould. Combine crumb topping ingredients and sprinkle on top of batter. Place in Crockpot, cover with 4-5 sheets paper towel. Cover pot and cook on high for 3-4 hours. Cool on rack for 5 minutes. Remove from mould. Serve warm.
1/2 cup butter
1 cup sugar
2 eggs
1 cup cream
1-1/2 tsp vanilla
essence
2-1/2 cups all purpose
flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
6 ozs chocolate bits
Method
Cream together the butter and sugar until light and fluffy. Add eggs and beat well. Mix in the cream and vanilla essence. Sift together the flour, baking powder, baking soda and salt and add to the creamed mixture. Fold in the chocolate bits. Pour into a well-buttered and floured cake tin that will fit into your crockpot. Cover the top of the tin with 4-5 layers of paper towels. Cover the crockpot loosely to allow steam to escape and cook on the high setting for 4-5 hours or until cake is cooked. Allow to cool for 15 minutes on a wire rack before removing from the tin.
1 cup butter or marg
2 ( 1 oz ) squares
unsweetened chocolate
1 cup water
2 cups firmly packed
brown sugar
2 cups unsifted flour
1 teaspoon baking
soda
1/2 teaspoon salt
1 ( 8oz ) container
sour cream
2 eggs
1 tablespoon vanilla
extract
1 cup chopped walnuts
1/8 cup whole walnuts
Fudge frosting
Method
Melt butter and chocolate in water; cool. Combine dry ingredients; set aside. In a large mixing bowl, beat sour cream, eggs, vanilla and chocolate mixture. Add flour mixture; beat until smooth. Add chopped nuts. Pour into a greased and floured Crockpot. Cook 2 to 3 hours or until wooden pick inserted in middle comes out clean. Cool. Remove to serving platter; frost with fudge frosting and garnish with whole walnuts.
1 cup plain flour
1&1/2 tsp baking
powder
1/2 tsp salt
1 tbsp sugar
1/4 cup butter
1 egg, lightly beaten
1/4 cup milk
4 cups sliced cooking
apples
1 tsp cinnamon
1/2 tsp nutmeg
2 tbsp brown sugar
1/2 cup orange marmalade
2 tbsp melted butter
Method
Sift together the flour, baking powder, salt and sugar into a mixing bowl. Rub in the butter until it resembles bread crumbs. Add the egg and milk and mix until smooth. Pour the mixture into a well-buttered and floured cake tin that will fit into your Crockpot. Arrange apple slices on top and press them into the batter. Mix together the cinnamon, nutmeg and brown sugar. Sprinkleover the cake. Dot with marmalade and drip the butter over all. Put the lid loosely on the Crockpot to allow the steam to escape. Cook on high for 6-8 hours. Serve warm with whipped cream.
2 cups flour
1 teaspoon baking
soda
1 1/2 cups sugar
1/4 teaspoon salt
8 tablespoons cocoa
1 egg
1 cup "real" mayonnaise
1 cup hot water
1 teaspoon vanilla
Method
Stir together all dry ingredients in large mixing bowl. Add remaining ingredients and beat 2 minutes. Pour into greased and floured Bread N Cake pan and cover with tin foil. Bake in uncovered Crockpot on high for 2 1/2 to 3 1/2 hrs or until done. Doubly delicious served with vanilla ice cream.
1 16oz package pound
cake mix
1/3 cup vanilla instant
pudding mix(use 3 3/4 oz package)
1/4 cup salad oil
3 eggs
2 tablespoons Galliano
Liqueur
2/3 cup orange juice
Glaze
Remaining pudding mix
2/3 cup orange juice
Method For Cake
Mix all ingredients in mixing bowl and beat 3 minutes. Pour batter into greased and floured BreadNCake Bake pan or 2 lb coffee can or 3 lb grease can and cover. Cover Crockpot and cook on high 2 1/2 to 3 1/2 hrs. Invert Cake onto serving platter and Glaze as follows. Mix Glaze ingredients, beat well. Spoon over cake.
1 cup peeled, chopped
apples
1 egg, beaten
1/2 cup soft shortening
1 cup flour
1 cup sugar
1 teaspoon baking
powder
1/4 teaspoon baking
soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Method
Combine apples, egg, sugar and shortening. Sift dry ingredients, add to apple mixture. Blend well and pour into Crockpot; sprayed with non-stick cooking spray. Cook 4 to 6 hrs on low or until done. Remove, carefully, from Crockpot after cooling. Serve warm with whipped cream or ice cream.
1/4 cup butter or margarine
1 (16 oz ) package
pound cake mix
1/2 cup brown sugar
1 ( 15 1/2 oz ) can
pineapple tidbits, drained ( reserve Juice to use in cake mix)
6 to 8 maraschino
cherries, halved
Method
Mix cake mix according to package directions, using reserved pineapple juice for part of the liquid. Melt butter in slightly greased 3 lb coffee can, or 2 lb grease can, or a Bread N Cake Bake. Stir in brown sugar and spread evenly over bottom of pan. Add pineapple and cherries. Pour in cake batter. Cover Bread N Cake Bake. (Form foil lids if using cans) Place in Crockpot, cover, and cook on high for 2 1/2 to 3 1/2 hours. Remove and invert immediately on large platter.
1 package chocolate
cake mix
1 8oz container sour
cream (low fat, of course!)
1 package instant
chocolate pudding mix
1 cup chocolate chips
3/4 cup cooking oil
4 eggs
1 cup water
Method
Spray Crockpot with nonstick cooking spray. Mix cake mix, sour cream, pudding mix, chocolate chips, oil, eggs and water in bowl by hand. Pour into Crockpot. Cover and cook on low 6-8 hours (or high 3-4 hours). Serve hot or warm with ice cream or whipped cream.
3 teaspoons cinnamon
1/4 cup dark brown
sugar
1 box butter yellow
cake mix
1/2 cup granulated
sugar
3/4 cup oil
4 eggs
1/2 pt sour cream
1 cup nuts chopped
fine
Method
Mix cinnamon and brown sugar; set aside. Mix remaining ingredients at low speed; do not overbeat. Pour half the batter in a non stick sprayed Crockpot. Sprinkle all the cinnamon and sugar mix over it.Pour other half of batter on top.Cover and cook 2 1/2 to 3 hrs on high or until cake tests done.
1/2 package yellow
cake mix w/o pudding (2 layer)
1/2 3oz package vanilla
or butterscotch instant
pudding mix
2 eggs
1/4 cup salad oil
1/4 cup water
1/4 cup sherry or
water
1 1/2 teaspoons nutmeg
Cinnamon Nut Mixture
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 cup chopped nuts
Method
Beat cake mix, pudding mix, eggs, oil, water, sherry and nutmeg 2 minutes.Pour about 2/3 of batter into greased and floured Bread N Cake Bake.Stir together cinnamon nut mixture; sprinkle batter with 1/2 the mixture.Add remaining batter and sprinkle with remaining cinnamon nut mixture.Cover Bread N Cake Bake. Bake in covered Crockpot on high 2 to 3 hrs or until done.You can double this recipe if using 5 qt Bread N Cake Bake pan.
Crust:
1 cup chocolate or
regular graham cracker crumbs
2 tablespoons brown
sugar
3 tablespoons butter
Filling:
12 oz cream cheese,
room temperature
2/3 cup brown sugar
2 large eggs
1/3 cup creamy peanut
butter
1 tablespoon all-purpose
flour
1/2 teaspoon vanilla
1/2 cup chocolate
chips, melted (semisweet or milk chocolate)
Method
Combine crumbs with brown sugar; mix in melted butter until well moistened. Pat into a 7-inch springform pan. In a medium-sized mixing bowl, with an electric hand-held mixer, cream together the cream cheese and 2/3 cup brown sugar. Add eggs and beat on medium speed for about 2 minutes. Add peanut butter, flour, and vanilla; beat about 2 more minutes. Pour all but about 1/2 cup of the batter into the prepared pan. Combine the melted chocolate chips with the remaining batter and pour on top of the batter in the pan. Cut the chocolate batter in gently with a knife to make a swirling pattern, without disturbing the crust. Place on a rack or aluminum foil ring (to keep the pan off the bottom of the pot) in the CrockPot. Cover and cook on high for 2 1/2 hours. Turn heat off and leave for about 1 1/2 to 2 hours, until cooled enough to remove. Cool completely before removing from pan. Chill before serving, and store leftovers in the refrigerator.
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
3 eggs, beaten
1/2 cup peanut butter
3/4 cup light sour
cream
1 teaspoon vanilla
extract
2 1/2 cups all-purpose
flour
1 teaspoon baking
powder
1 teaspoon baking
soda
1/2 teaspoon salt
1 cup chocolate chips
Method
Cream butter and sugars. Beat eggs in well. Mix in peanut butter, sour cream, and vanilla. Combine flour, baking powder, soda and salt together and add to creamed mixture. Stir in most of the chocolate chips, reserving a few for the top. Spoon mixture into a greased and floured 2 1/2 to 3-quart souffle dish or mold (which will fit in your crockpot). Place a small trivet (or fashion a little "ring" from aluminum foil) in the crockpot, place the dish on the trivet, then cover the dish with 4 layers of paper towels. Cover loosely to allow steam to escape and cook on high for about 4 hours. Test with a toothpick for doneness. Cool in pot until dish is cool enough to handle, then transfer to a wire rack to cool completely.
3/4 C. butter, softened
1/2 C. sugar
4 eggs
1 package (7-1/4 ounces)
vanilla wafers
1/4 cup plus 2 T.
milk
3/4 C. flaked coconut
3/4 C. chopped pecans
1/2 t. vanilla extract
or other flavoring
Method
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Finely crush wafers. Add to creamed mixture along with milk, coconut, and pecans. Mix well. Put batter in well-greased and floured 2-pound coffee can. Cover can with 6 layers of paper towels. Place pan in CrockPot. With cover slightly ajar, cook for 3 to 4 hours on high