1/4 cup port wine
1 tbsp butter
1-1/4 cups sugar
1 tbsp grated lemon
peel
1/8 tsp cinnamon
1/8 tsp nutmeg
4 medium apples, peeled
and sliced
2 cups fresh cranberries
1/2 cup chopped pitted
dates
1/3 cup chopped walnuts
Dairy sour cream or
ice cream
Method
In Crockpot, combine wine, butter, sugar, lemon peel, and spices. Add apples and cranberries. Cover and cook on low for 4-6 hours. Stir in dates and walnuts. Serve warm or cold. Delicious with topping of sour cream or used as a sundae sauce for ice cream.
6 fresh pears
1/2 cup raisins
1/4 cup Brown sugar
1 tsp grated lemon
peel
1/4 cup brandy
1/2 cup sauterne wine
1/2 cup macaroon crumbs
Method
Peel and core pears, cut into thin slices. Mix raisins with sugar and lemon peel. Arrange alternately with pear slices in Crockpot. Pour brandy and wine over. Cover pot and cook on low for 4-6 hours. Spoon into serving dishes. allow to cool. Sprinkle with macaroons. Serve plain or topped with sour cream. Makes 6 servings.
1 stick butter or margarine
1 cup all-purpose
flour
1 cup sugar
1 1/2 teaspoons baking
powder
1/2 teaspoon salt
1 cup milk
1 1/2 cups mixed fruit
(blueberries, peaches,apples, etc)
Method
Turn crockpot on high and melt butter and spread on bottom of POT. Stir together remaining ingredients except fruit until moistened. Pour batter into buttered crockpot Place fruit on top of batter. Cover with 4 layers of paper towels and cook on high for 3 to 4 hrs.The fruit will sink to the bottom and make a pie similar to a cobbler. Serve warm.
Crockpot
Baked Stuffed Apples
(makes 6 servings)
Ingredients:
6
medium tart red apples
1 cup
light brown sugar
1/4 cup golden
seedless raisins
1 Tbsp
grated orange peel
1/4 cup soft
butter
2 cups
very hot water
3 Tbsp
orange juice concentrate
Method
Wash, core and stem the apples, but don't peel them. Stand them in a buttered mold and stuff them with 2/3 cup of the brown sugar, the raisins and the orange peel. fill the tops of the core cavities with butter and sprinkle the remaining sugar over the tops. Place the mold in the slow cooker and pour the hot water into the cooker. Sprinkle the orange juice concentrate over the apples. Cover the cooker and cook on Low for 3 to 5 hours, or until the apples are tender.
4 lbs tart cooking
apples, cored, and thinly sliced
1/2 cup sugar
1/4 cup dark brown
sugar
1/2 teaspoon ground
cinnamon
1 cup water
1 tablespoon lemon
juice
1 ( 29 oz ) can peach
or pear slices
3/4 cup orange juice
1/2 cup apricots
1/4 cup raisins
1/8 teaspoon ground
cinnamon
1/8 teaspoon ground
nutmeg
Method
Place apples in CROCK-POT.
Combine sugar brown sugar and cinnamon; mix with apples. Blend in water
and lemon juice. Cover and cook on low setting for 5 to 7 hrs or high setting
2 1/2 to 3 1/2 hrs.
Serve hot or
cooled with dollop of whipped cream.
2 medium acorn squash
1 cup chopped apple
1 medium orange, peeled
and diced (1/2 cup)
1/2 cup brown sugar
1/2 teaspoon grated
orange peel
4 teaspoons butter
or margarine
Method
Cut squash in half crosswise; remove seeds.Sprinkle cavites with salt.Combine apple, orange, brown sugar, orange peel, and 1/2 teaspoon salt. Spoon into squash cavites; dot each with a teaspoon of butter. Wrap each halve securely in foil.Stack cut side up, in crockpot. Add 1/4 cup water.Cover and cook on low heat setting for 6 hours. Unwrap squash and lift to serving plate.Drain any remaining syrup in foil into a small pitcher and serve with squash.
1
can( 1lb 13 oz ) peach or pear slices
3/4
cup orange juice
1/2
cup dried apricots
1/4
cup light raisins
1/8
teaspoon ground cinnamon
1/8
teaspoon ground nutmeg
Method
In the crockpot, combine undrained peach slices or pear slices, orange juice, apricots, raisins, cinnamon and nutmeg. Completely immerse fruit in liquid. Cover and cook on low heat for 6 to 8 hours.
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.
3 pk Black cherry gel.;
3 oz each
1 1/2 c Boiling water
1 c Cranberry juice
cocktail
Cinnamon; 6" stick
6 Cloves; whole
15 Pears; pared and
cored
Method.
In removable liner, combine gelatin and boiling water;stir in cranberry juice cocktail, cinnamon and cloves. Add pears, turning in syrup to coat all sides. Place liner in base. Cover and cook on auto 5-6 hour, low 6-8 hoursor high 3-4 hours. Turn pears once while cooking. Good served warm and spicy, or chilled with the partially jelled syrup.