1/4
cup butter or margarine
1-1/8
cups sugar
1
egg, well beaten
1
cup fine dry breadcrumbs
3
tbsp flour
1-1/2
tsp baking powder
1/4
tsp salt
1/2
cup milk
2
squares unsweetened chocolate, melted
1/2
tsp vanilla
1/4
cup chopped pecans
Method
In large bowl, cream butter; add sugar gradually. Add egg, mix until thick and fluffy. Combine dry breadcrumbs, flour, baking powder and salt. Add milk, alternately with dry ingredients, to sugar butter mixture beginning and ending with dry ingredients. Stir in melted chocolate, vanilla and pecans. Pour into greased 1 quart mould. Cover with foil and tie. Place on a wire rack or trivet in Crockpot. Pour in 2 cups of hot water around mould. Cover pot and cook on high for 2-3 hours. Spoon into bowls and serve with whipped cream or mint ice cream. Makes 4-6 servings.
1
cup sugar
3/4
cup flour
2
teaspoons baking powder
1
pinch salt
3/4
cup milk
1/4
teaspoon cinnamon
Method
Mix ingredients till a smooth batter is achieved. Melt 1/4 cup butter in a preheated crock pot(high) Add 2 cups of your favorite fruit over top of butter. Pour batter over top of fruit. Cook till desired doneness,about 2 to 4 hrs on high. Top with your favorite topping and serve.This one of those dessert recipes u can play with till you invent your own family favorite.
4
cups small bread cubes (about 1/2 inch )
1/2
cup melted butter or margarine
1/2
tsp ground cinnamon
1/4
tsp ground nutmeg
1/8
tsp salt
3/4
cup firmly packed brown sugar
4
cups chopped, peeled cooking apples
Method
Mix bread cubes with butter, cinnamon, nutmeg, salt and brown sugar. Arrange in alternate layers with the apples in the Crockpot. Cover and cook on high for 1 1/2 - 2 1/2 hours or until apples are tender. Serve with cream.
6
(1oz) squares unsweetened chocolate
1-1/2
cups sugar
1
cup light cream
1/2
cup butter or margarine
1/8
tsp salt
3
tbs creme de cacao or coffee flavoured liqueur
Angel
cake cut into bite-size chunks or
Marshmallows
or
Fruit
( such as bananas, strawberries, maraschino cherries or pineapple)
Method
Place chocolate in Crockpot. Cover and heat on high for about 30 minutes or until chocolate melts. Stir in sugar, cream, butter and salt. Cook on high, stirring constantly, for about 10 minutes or until blended. Add creme de cacao. Turn control to low. Spear angel cake chunks, marshmallows or fruit with fondue fork. Dip into chocolate mixture. Keep chocolate hot in Crockpot, makes 6-8 servings.
1
lb fresh Apricots
1/2
cup brown sugar
1/2
cup water
3
tsp butter
2
tbsp sugar
1/2
cup slivered almonds
Vanilla
ice-cream
Method
Plunge the Apricots into boiling water for 30 seconds. Remove, cool slightly and peel. Cut the Apricots in half and remove the stone. Place in the Crockpot.Sprinkle the brown sugar over the Apricots. Pour on the water. Cover and cook on low for about 1&1/2 hours or until the apricots are tender. Keep warm.In a saucepan, mix together the butter and sugar. Heat until both are melted. Add the almonds and stir until they are completely coated with the caramelised sugar.Put a scoop of vanilla Ice-cream in individual bowls. Spoon on the Apricots and top with the nuts.
4
slices Bread, torn up
1
cup milk
2
slightly beaten eggs
1
cup light brown sugar
1/4
cup orange juice
6
oz finely chopped suet
1
tsp vanilla
1
cup flour
1
tsp Soda
1/2
tsp salt
2
tsp ground cinnamon
1
tsp Ground cloves
1
tsp Ground mace
2
cups raisins
1
cup pitted dates, cut up
1/2
cup chopped, mixed candied fruits and peels
1/2
cup coarsely chopped walnuts
Method
Soak bread in milk, beat. Stir in eggs, sugar, juice, suet and vanilla. In a large bowl, combine flour with soda, salt and spices. Add fruits and nuts. Mix well. Stir in bread mixture. Pour into well greased 2 qt mould. Cover with foil, tie with string. Place on metal rack in Crockpot with 1 inch of water. Cover pot and cook on high for 5-6 hours. Cool in pan for 10 minutes, Unmould. Serve warm.
2
( 14-oz.) bags caramels
1/4
cup water
8-10
medium apples
Method
In slowing-cooking pot, combine caramels and water. Cover and cook on high for 1-1/2 hours, stirring frequently. Wash and dry apples. Insert stick into stem of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom of apple.Place on greased wax paper to cool.
1
cup Tapioca.
3
cups water.
3/4
cup sugar.
1
lemon.
1
tbsp golden syrup, honey or Maple syrup. ( optional)
Method.
Place
Tapioca, water and sugar in Crockpot. Grate lemon rind and add to Crockpot,
stir to mix, cook on high for 3 hours, stir in juice of the lemon and golden
syrup, honey or maple syrup.
Serve
warm with a little cream.
1
(16 oz) Milk Chocolate Candy bar.
1
cup Light cream.
1/3
cup butter.
1
tsp Vanilla.
Method.
In your Crockpot, break chocolate into small pieces. Add cream and butter. Cover and cook on low for 2 -2&1/2 hours or until chocolate melts. Stir in vanilla. Beat until smooth. Serve warm over pound cake, angel cake or ice-cream.
Crust
3/4
cup wafer-cookie or graham cracker crumbs
1/8
teaspoon almond extract
1
tablespoon sugar
3
tablespoons butter, melted
Filling
1
cup ricotta cheese (light)
12
ounces cream cheese, light (neufchatel)
1
cup sugar
2
eggs
3
tablespoons whipping cream
1/4
cup amaretto
1/4
cup plus 1 tablespoon cocoa
1/4
cup all-purpose flour
1
teaspoon vanilla
1/3
cup semi-sweet chocolate mini-morsels
Method
Combine crust ingredients and pat into a 7-inch springform pan. Beat the cheeses with the sugar until smooth; add eggs and whipping cream and beat for about 3 minutes on medium speed of an electric hand-held mixer. Add amaretto, cocoa, flour and vanilla; beat for about 1 more minute. Stir in semi-sweet chocolate morsels; pour into prepared pan. Place the cheesecake on a rack in the crock pot (or use a "ring" of aluminum foil to keep it off the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.
Upside Down Chocolate Puddin' Cake
1
cup baking mix
1
cup sugar
1/3
cup unsweetened cocoa + 3 tablespoons
1/2
cup milk
1
teaspoon vanilla
1
2/3 cups hot tap water
Method
Mix baking mix, 1/2 cup sugar, 3 tbsp cocoa, milk and vanilla. Spoon batter evenly into greased Crockpot. Mix remaining sugar, cocoa and hot water. Pour over batter in crockpot. Cook on high 2 to 2 1/2 hours, or until batter no longer looks shiny on top. Don't overcook. The batter rises to the top like cake . . . underneath is a rich chocolate pudding. Serve with ice cream or whipped cream.
Chocolate Brownie Pudding Cake
1/2
cup brown sugar
3/4
cup water
2
Tbsp cocoa
2
1/2 cups brownie mix (half of a 21.5 oz pkg)
1
egg
1/4
cup peanut butter
1
tablespoon soft margarine
1/4
cup water
1/4
to 1/2 cup milk chocolate chips, if desired
Method
Combine
3/4 cup water, brown sugar, and cocoa in a saucepan. Bring to a boil. In
the meantime combine the remaining ingredients in a small bowl. Whisk together
or mix well with a spoon. Spread the batter evenly in the bottom of a lightly
buttered crockpot. Pour boiling mixture over the batter. Cover and cook
on high about 2 hours; turn heat off and let stand for about 30 minutes.
I made this in a 5-quart pot, but I'm sure it would be fine in a 3 1/2-
quart (I'll try that size next). Spoon into dessert dishes while warm;
serve with whipped cream or ice cream.
Serves
6 to 8.
3
eggs, beaten
2
cups milk
1-
1lb can applesauce
3/4
cups sugar
2
tablespoons butter or marg. melted
2
teaspoons vanilla
3/4
teaspoon ground cinnamon
1/2
teaspoon salt
10
slices slightly dried bread
whipped
topping
Method
In a large mixing bowl, combine all ingredients except bread and topping Mix well. If desired cut crusts from bread. Cut bread into 1/2 inch cubes; gently mix cubes into applesauce mixture. Turn into a lightly greased 2 lb coffee can or 3 lb shortening can.Cover with foil; place in crockpot. Add 1/2 cup hot water to crockpot.Cover and cook on high setting about 3 hours or until done. Remove the can from cooker. Spoon into dessert dishes, and top with whipped topping and serve.
2
pounds white candy coating , broken into small pieces
2
cups semisweet chocolate chips
1
pkg. 4 oz, German sweet chocolate
1
jar 24 oz , dry roasted peanuts
Method
In a crockpot, combine candy coating, German chocolate and chocolate chips.Cover and cook on high for 1 hour, then reduce heat to low. Cover and cook 1 hour longer or until melted, stirring every 15 minutes. Add peanuts and mix well. Drop by teaspoonfuls onto waxed paper; let stand until set. Store at room temperature. Makes about 3 1/2 dozen.
Apple
Mixture:
1
can (20 oz) apple pie filling, apple slices broken up somewhat
1/2
teaspoon cinnamon
3
tablespoons brown sugar
Cake Batter:
2
small yellow cake mixes (Jiffy - 9-ounce each)
2
eggs, beaten
1/2
cup sour cream (light)
3
tablespoons softened butter or margarine
1/2
cup evaporated milk
1/2
teaspoon cinnamon
1
teaspoon butter or margarine for greasing crockpot
Method
Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well. Generously butter the sides and bottom of a 3 1/2 quart crockpot. Spread about half the apple mixture in the bottom of the pot. Spoon 1/2 the batter over the apple mixture. Spoon the remaining apple mixture over the batter, then cover with remaining batter. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes. Invert on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter and 3 1/2-inches high.
Crust:
3/4
cup cookie or graham cracker crumbs
2
tablespoons sugar
3
tablespoons melted butter
Filling:
16
ounces cream cheese (light)
2/3
cup sugar
2
eggs
1
egg yolk
1/4
cup frozen orange juice concentrate, thawed
1
teaspoon orange or lemon zest, or dried grated rind
1
tablespoon flour
1/2
teaspoon vanilla
Method
Combine crumbs with sugar; mix in melted butter until well moistened. Pat into a 7-inch springform pan. In a medium bowl, cream together the cream cheese and sugar. Add eggs and yolk and beat for about 3 minutes on medium with a hand-held electric mixer. Beat in orange juice, zest, flour, and vanilla. Beat for another 2 minutes. Pour batter into prepared crust; place on a rack or aluminum foil ring in the Crockpot (so it doesn't rest on the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Turn off and leave for 1 to 2 hours, until cool enough to remove. Cool completely and remove the sides of the pan. Chill before serving, and store leftovers in the refrigerator
Peanut Butter-Chocolate Swirl Cheesecake
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 crockery cooker. 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.
2
lbs. white almond bark
4
oz. bar German chocolate
12
oz. pkg. semi-sweet chocolate chips
24
oz. jar dry roasted peanuts
Method
Put
all ingredients in crock pot; cook 1 hour on high. Do not stir. Turn crock
pot to low and stir every 15 minutes for 1 hour.
Drop
on waxed paper and cool. Store in an air-tight container.
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 flavouring
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 cooker. With cover slightly ajar, cook for 3 to 4 hours.
4-5
apples, peeled, cored and diced
3/4
cup sugar, or less, to taste
1/2
cup chopped dates
1/2
cup toasted, chopped pecans
2
tbs. flour
1
tsp. baking powder
1/8
tsp. salt
1/4
tsp. nutmeg
2
tbs. melted butter
1
egg, beaten
Method
In
the your Crockpot, place apples, sugar, dates and pecans; stir. In a separate
bowl, mix together flour, baking powder, salt and nutmeg and stir into
apple mixture. Drizzle melted butter over batter and stir. Stir in egg.
Set cooker on low and cook for 3 to 4 hours. Serve warm.
Note
If crispier nuts are desired, add toasted pecans at the end of cooking
period.
Crust:
1
cup vanilla wafer crumbs
1/2
teaspoon lemon zest
1
tablespoons sugar
3
tablespoons butter, melted
Filling:
16
ounces cream cheese
2/3
cup sugar
2
large eggs
1
tablespoon flour or cornstarch
1
teaspoon fresh lemon zest
2
tablespoons fresh lemon juice
Method
Combine
crust ingredients. Pat into a 7-inch springform pan.
Beat
cream cheese and sugar together until smooth; beat in eggs and continue
beating on medium speed of a hand-held electric mixer for about 3 minutes.
Beat in remaining ingredients and continue beating for about 1 minute.
Pour batter into the prepared crust. Place the cheesecake on a rack in
the crock pot. Cover and cook on high for 2 1/2 to 3 hours. Let stand in
the covered pot after turning it off for about an hour or 2, until cool
enough to handle. Cool thoroughly before removing pan sides. Chill in the
refrigerator before serving, and refrigerate any leftovers
1/2
C. butter, softened
1
C. sugar
2
eggs
1
cup mashed, ripe bananas
2
cups all-purpose flour
1
t. baking soda
1/2
t. salt
1/3
cup milk
1
t. lemon juice
1/2
cup chopped walnuts, toasted
Method
Grease three 3-1/2 inch flowerpots; line with waxed paper and grease the paper. Cream butter and sugar; beat in eggs and bananas. With wire whisk, mix flour with baking soda and salt. Combine milk and lemon juice. To creamed mixture, add dry and wet ingredients, mixing well. Stir in nuts. Divide batter between pots. Put pots in crockpot and cover with 3 layers of paper towels. Cover and cook on high for 1-1/2 to 2 hours.
2
cups dry red wine
1
cup sugar
1
piece of cinnamon bark or 4 whole cloves
6-8
medium pears
4
thin strips lemon peel
Method.
Put red wine, sugar and spices in the Crockpot. Cover and set on high. Meanwhile, peel pears,, keeping whole and leaving stems on. Put into Crockpot, turning them to coat well with liquid. Add lemon peel. Cover and turn down to low and cook for 4-6 hours (6-8 hours for firmer fruit), turning occasionally to coat with the wine mixture. Serve with wine poured over pears.The wine Syrup may be thickened with 2 tsp arrowroot blended with water.
1
cup Flour
1/2
cup Sugar
1/2
cup Coarsely chopped pecans -- or walnuts
1/4
cup Unsweetened cocoa
2
teaspoons Baking powder
1/2
teaspoon Salt
1/2
cup Milk
1/4
cup Oil
1
teaspoon Vanilla extract
1
cup Boiling water
1/2
cup Chocolate syrup
Whipped
cream or ice cream
Method
Mix together first 6 ingredients in 6-cup mold. Stir in milk, oil and vanilla. Mix boiling water and chocolate syrup. Pour over batter Place small trivet or band from canning jar in bottom of crockpot , add 2 cups warm water . Place mold in crockpot and cover with 4 layers of paper towels. Cover crockpot and cook on high 3 to 4 hours. Serve warm with cream
Lemon-Poppyseed Upside Down Cake
This
cake makes its own custard-like topping.
1
pkg. Lemon-Poppyseed Bread Mix
1
egg
8
ounces light sour cream
1/2
cup water
Sauce:
1
tablespoon butter
3/4
cup water
1/2
cup sugar
juice
from one lemon (about 1/4 cup)
Method
Mix the first 4 ingredients together until well moistened. Spread batter in a lightly greased 3 1/2 quart crockpot. Combine sauce ingredients in a small saucepan; bring to a boil. Pour boiling mixture over the batter; cover and cook on high for 2 to 2 1/2 hours. Edges will be slightly browned. Turn heat off and leave in the pot for about 30 minutes with cover slightly ajar. When cool enough to handle, hold a large plate over the top of the pot then invert.
1
cup flour
1
1/2 cups sugar
1
tsp baking powder
1/4
tsp salt
1/4
tsp. cinnamon
1/4
tsp nutmeg
2
eggs, beaten
2
Tablespoons milk
2
Tablespoons oil
2
cups fresh or frozen blackberries
3/4
cup water
2
cups fresh or frozen blueberries
cream
or ice cream, optional
1
tsp. grated orange peel
Method
In
a bowl, combine flour, 3/4 sugar, baking powder, salt, cinnamon, and nutmeg.
Combine eggs, milk, and oil, stir into dry ingredients just until moistened.
Spread the batter evenly onto the bottom of a greased 5 qt.
1
(20 oz) can Pineapple chunks
1
(29 oz) can sliced cling peaches.
3
tbsp Butter.
1/2
cup currant jelly.
1
tbsp grated lemon peel.
1/2
cup peach brandy, heated.
Vanilla
Ice-cream.
Method.
Drain pineapple and peaches. Combine fruit with butter, jelly, and lemon peel in Crock-pot. Cover and cook on low for 2-3 hours. Stir in warm brandy. Spoon over Ice Cream. Makes 8 servings.
2
cups sweetened stewed apple
1/2
cup passionfruit pulp
2
eggs
1
cup milk
2
Tbs sugar
2
tsp full cream milk powder
6
vanilla wine biscuits
2
Tbs coconut
Method
Combine apple and passionfruit pulp. Place in a well buttered crockpot. Beat the eggs, milk, sugar, cream and dried milk until smooth. Pour over the fruit. Crush wine biscuits and mix with coconut. Sprinkle over the top of the cream mixture. Cook on high 3 to 4 hours. Keep cover a little tiled on this one.
2
pt Fresh or frozen blueberries
1/2
c Plus 2 tb sugar; divide
1/2
c Water (Warm if using frozen blueberries )
2
tb Instant tapioca
2
c All-purpose flour
2
1/2 ts Baking powder
1/2
ts Salt
4
tb Unsalted butter; chilled
1/2
c Milk
1
lg Egg
2
tb Light brown sugar
Method
In
a 3-1/2 quart slowcooker, combine blueberries, the 1/2 c granulated
sugar, the water and tapioca. Cover and slow-cook until the berries
have formed a thick sauce, 5 to 6 hours on low.
In
a medium bowl, whisk flour, the remaining 2 tb granulated sugar, baking
powder and salt to combine. Using a pastry
blender
or two knives, cut in the butter until the mixture resembles coarse meal.
In small bowl, beat milk and egg together. Stir into flour mixture to form
a soft dough. Turn the slow-cooker setting to HIGH. Drop the dough by tablespoonfuls
on top of the blueberries. Cover and slow-cook until the topping is firm
and a toothpick inserted in the center comes out clean,about 30 minutes.
Sprinkle the dumplings with the brown sugar.Let the grunt stand for 5 minutes
before serving, then spoon into individual bowls.
1
pkg. chocolate cake mix
1
pint sour cream
1
pkg. instant chocolate pudding
1
small bag chocolate chips
3/4
cup oil
4
eggs
1
cup water
Method
Spray crockpot with non-stick cooking spray. Mix all ingredients until smooth. Pour into crockpot. Cook on low for 6 to 8 hours. Serve in a bowl with vanilla ice cream.
3
Eggs
1
x 11 oz. can whole kernel corn drained
2
tbsp. Sugar
1/4
tsp. Nutmeg
1/2
tsp. Salt
1/8
tsp. Pepper
1
cup Milk
1
cup Light cream
Method
In mixing bowl, beat eggs well. Add corn. Stir in sugar, nutmeg, salt, pepper, milk and light cream. Mix well. Place in buttered Crockpot. Cook on high for 3-4 hours. Serves:4
Crust
1
cup vanilla wafer crumbs (about 21 to 23 cookies)
1
tablespoon sugar
1/8
teaspoon almond extract
3
tablespoons butter
Filling
15
ounces light ricotta cheese
8
ounces cream cheese
2/3
cup sugar
3
large eggs plus 1 egg yolk
1/4
cup Amaretto liqueur
2
tablespoons all-purpose flour
1/4
teaspoon almond extract
1/2
teaspoon vanilla extract
Method
Combine
crust ingredients well; pat into a 7 inch spring form pan. Beat sugar into
the cheeses; add eggs; beat for 2 to 3 minutes on medium speed of an electric
hand-held mixer. Add remaining filling ingredients and beat about 2 minutes
more. Pour into
prepared
crust. Place the cheesecake on a rack in the crock pot (or use a "ring"
of aluminum foil to keep it off the bottom of the pot). Cover and cook
on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning
it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly
before removing pan sides. Chill before serving; store leftovers in the
refrigerator.
Hint:
A 5Qt. crockpot and a 7" round Spring Form Pan work great together
4-5
cooking apples, peeled and sliced
1/2
cup brown sugar, firmly packed
1/2
cup flour
3/4
cup rolled oats
1/2
tsp ground ginger
1/2
tsp ground nutmeg
3
1/3 ozs butter
Method
Lightly butter the crockpot and place apple slices on the base. Combine sugar,flour, rolled oats, ginger and nutmeg and cut in butter, using a pastry blender or knife.Sprinkle this mixture over the apples. Cover and cook on Low or Auto 5-6 hrs.
1
3/4 cups light brown sugar -- divided
1
cup flour
1/4
cup cocoa powder + 3 Tbsps
2
teaspoons baking powder
1/4
teaspoon salt
1/2
cup milk
2
tablespoons butter -- melted
1/2
teaspoon vanilla extract
1
3/4 cups hot water
1/4
cup blanched almonds -- optional
vanilla
ice cream -- optional
Method
Stir
together 1 cup brown sugar, flour, 3 Tbsps cocoa, baking powder, salt.
Whisk the milk, melted butter and vanilla. Spread over bottom of CrockPot
(3 1/4 qt. pot). Mix remaining 3/4 cups brown sugar and 1/4 cup cocoa powder
and almond (if desired). Sprinkle evenly on top of the batter. Pour in
the hot water, but do not stir. Cover and cook til a toothpick inserted
in the center of the cake comes out clean, about 2 hours on high. Spoon
the warm pudding into individual bowls and serve with a scoop of vanilla
ice cream.
Note:Do
Not cook on low for a longer period of time.
1
pk Pound Cake Mix -- (16 oz)
2/3
cup Water
2
Whole Eggs
20
To 30 Marachino Cherries drained
3
tbsp All-Purpose Flour
Method.
Turn the cake mix, water, and eggs into a large mixing bowl and beat with an electric beater on low. In a small bowl, combine the maraschino cherries with the flour. Toss the cherries well in the flour so that all the moisture on the cherries is absorbed.Pour the batter into a greased and floured 2-quart mold or spring-form pan, Drop the cherries into the batter from high enough up so they sink into it. (This maneuver keeps all the cherries, which are heavier than the batter, from sinking to the bottom of the cake.) Place the pan in the slow cooker and cover with a loosely fitting plate. Cover the pot, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 2 1/2 to 3 1/2 hours. When a toothpick inserted in the center of the cake comes out clean, the cake is done. Cool the cake on a rack for 10 to 15 minutes before you turn it out of the pan. Let it cool thoroughly before serving. Makes 10 to 12 servings
2
pounds white almond bark
4
ounces bar German chocolate
1
pkg. semi-sweet chocolate chips (12 ounces)
24
ounces dry roasted peanuts
Method
Put all ingredients in crock pot; cover and cook on high for 1 hour. Do not stir. Turn crock pot to low and stir every 15 minutes for 1 hour.Drop on waxed paper and let cool. Store in a tightly covered container.
Steamed Pumpkin Date Pudding With Rum Sauce
1
1/2 cups flour
1/2
cup packed light brown sugar
1
tsp. baking powder
1/2
tsp. baking soda
1
1/2 tsp. pumpkin pie spice or 1/2 tea. cinn., 1/4 tea. allspice, cloves
and ginger
1/4
tea. salt
1
cup canned pumpkin
2
tbsp. lemon yogurt
1
tsp. vanilla extract
1/2
cup chopped dates
Rum
sauce:
1/3
cup sugar
4
tsp. cornstarch
1/4
tsp. nutmeg
pinch
of salt
2/3
cup water
1/4
cup rum
1
tsp. margarine.
Method.
Spray
a 6 cup metal mold with vegetable cooking spray; set aside. Place a trivet
in bottom of a 4 to 5 qrt. or larger CrockPot
In
medium bowl, stir together flour, brown sugar, baking powder, baking soda,
and spices. and salt. Add pumpkin, yoghurt and vanilla and mix until combined.
Stir in dates. Spoon batter into prepared mold; cover with a lid or foil
secured with string. Place mold on trivet in CrockPot. Cover and cook on
high 3 hours.
Meanwhile,
prepare rum sauce; In a small saucepan, combine sugar, cornstarch, nutmeg,
and salt. Gradually stir in water and rum. Cook and stir over low heat
until mixture is thickened. about 3 mins. Remove from heat; stir in marg.
or butter.Makes 1 1/3 cups.
Remove
mold from CrockPot and remove string and foil. Cool pudding on a wire rack
10 mins. Loosen edges and turn out pudding onto a serving plate. Slice
and serve warm or at room temp. with rum sauce.
2/3
cup brown sugar -- packed
1/4
cup sugar
1
tablespoon quick cooking tapioca
1
teaspoon ground cinnamon
1
1/2 cups apple juice or apple cider
2
pounds cooking apples -- peeled, cored and cut into 1/2" slices (6 cups)
1
tablespoon butter or margarine
1
8 oz carton vanilla yogurt
1/4
cup chopped pecans -- toasted
Method
In a 3 1/2 or 4 quart crockpot stir together brown sugar, sugar, tapioca, and cinnamon. Stir in the apple juice or cider. Add apple slices and margarine or butter; stir to mix Cover; cook on low-heat setting for 6-7 hours or on high-heat setting for 3 to 3 1/2 hours. To serve, divide apples with syrup among 8 dessert dishes. Top each with vanilla yogurt and pecans
4
cups Rhubarb , cut into 2-inch pieces
1/2
cup to 3/4 cup Sugar
1/2
cup Water
2
tbsp Butter
1/2
tsp. Vanilla
1
pint Unsweetened Heavy Cream; whipped
Method
Place the rhubarb in the CrockPot along with the sugar and water. Cover and cook on Low for 6 to 8 hours. Remove the cover, turn off the heat, and stir in the butter and the vanilla. Drain away most of the juice.Fold the strained rhubarb into the unsweetened heavy cream, whipped. Turn into a serving bowl, cover, and chill for a few minutes in the freezer before serving.Makes 8 to 10 servings
1lb
Cooking Apples
2oz
Sugar
2
fl.oz. Water
3oz
Butter
2
Eggs
3oz
Powdered Sugar
4oz
Self-Raising Flour
Method
Preheat CrockPot on high and grease inside with butter. Peel, core and thickly slice the apples. Place in the greased CROCK-POT together with the sugar and water. Cover and cook for 1 to 1/2 hrs. Meanwhile, cream together the butter and sugar then gradually beat in the eggs a little at a time. Add the flour and beat well with a wooden spoon. Spread this mixture over the hot apples, and cook for 3 to 4 hrs on high. To serve - sprinkle with sugar and/or cinnamon or both, serve hot.
4
medium-sized apples, peeled and sliced
1/4
cup honey
1
tsp cinnamon
2
tablespoons butter, melted
2
cups granola cereal
Method
Place
apples in CrockPot and mix in remaining ingredients. Cover and cook on
low
7-9 hours (overnight) or on high 2-3 hours. Serve with milk.
1/4
cup butter or margarine, melted
1
cup chopped nuts
1
family-size package brownie mix (about 23 oz.)
1/2
teaspoon cinnamon
1/4
cup powdered sugar
Method
Pour
melted butter into 2-pound coffee can; swirl to butter sides. Sprinkle
with half the nuts. Mix brownies according to the package directions. Pour
half the batter into coffee can, covering nuts evenly. Add remaining half
of nuts, then batter. Place can in CrockPot Cover top of can with 8 paper
towels. Cover and bake on High setting for 3 hours. Do not check or remove
cover until last hour. (If using Bread 'n Cake Bake pan, bake in covered
pan
on
High setting for 2 to 3 hours.) Remove can and discard paper towels. Let
stand 5 minutes. Unmold and serve warm. Mix cinnamon and powdered sugar
together and sprinkle over servings if desired..
Fresh
strawberries
Chocolate
(milk, dark, or white);
Method
Wash
the strawberries well, but do not remove stems. Spread the berries on towels
or absorbent paper in a single layer, and allow to air dry until all water
has evaporated (chocolate will not adhere properly if the berries are damp).
Melt 1/2 pound chocolate in a small CrockPot deep enough to cover strawberries.
Holding the berries by the stem, hand dip each one 3/4 of the way up to
the top. Place on waxed paper and allow to harden or refrigerate
until
hard. Keep refrigerated until ready to serve.This works well for chocolate
covered cherries to.