Crockpot Dessert Recipes

Contents:

Apple Brown Betty
Apple Pecan Bread Pudding
Baked Apples In The Crockpot
Beer Cake - Crockpot
Blueberry Cobbler
Caramel Apples
Caramel Rum Fondue
Caramel-Apple Euphoria
Carmel Apples
Carmel Pie
Cheery Cherry Bread - Crockpot
Cherry Pie Filling
Chocolate Chip-Peanut Butter Cake
Chocolate Dessert Fondue
Chocolate Peanut Butter Cake - Crockpot
Christmas Bread Pudding
Crock Pot Apple Cobbler
Crock Pot Rice Pudding
Crock Pot Rice Pudding With Fruit
Crock-Pot Apple Cobbler
Crockpot Baked Stuffed Apples
Crockpot Brownie Cakes In A Jar
Crockpot Carmel Apples
Crockpot Coconut Dessert
Crockpot Home-Style Bread Pudding
Crockpot Pina Colada Bread Pudding
Crockpot Plum Pudding
Crockpot Rice Pudding With Fruit
Curried Fruit Bake C/P
Easy Cherry Cobbler
Favorite Baked Custard
Home-Style Bread Pudding
Hot Fruit Dessert
Hot Fruit Dessert/Crockpot
Indian Pudding
Joni's Rice Pudding
Lemon Pudding Cake
Mandarin Rice Pudding
No-Egg Rice Pudding
Orange Peanut Baked Apples
Pears Burgundy
Pina Colada Bread Pudding
Pudding Cake
Pumpkin Tea Bread
Pumpkin-Date Pudding
Raspberry Bread Pudding
Rhubarb Strawberry Pie Filling--(Crockpot)
Rice Pudding C/P
Rice Pudding No. 2
Rice Pudding With Bourbon
Slow Cooker Baked Apples
Stewed Rhubarb
Thelma's Cranberry Pudding - Crockpot
Yam Pudding
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                   *  Exported from  MasterCook  *

                            Apple Brown Betty

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          small bread cubes (1/2")
     1/2  cup           butter/margarine -- melted
     1/2  teaspoon      cinnamon
     1/4  teaspoon      nutmeg
     1/8  teaspoon      salt
     3/4  cup           brown sugar -- firmly packed
   4      cups          cooking apples -- peeled,chopp

Mix bread cubes with butter, cinnamon, nutmeg, salt and brown sugar. Arrange in alternate layers with apples in crockpot. Cover and cook on high for 1 1/2 to 2 1/2 hours or until apples are tender. Serve warm with cream, hard sauce or ice cream. Makes 4 to 5 servings.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                        Apple Pecan Bread Pudding

Recipe By     : NAWK/Internet
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           pecans, -- coarsely chopped
   3      large         eggs
   8      slices        raisin bread -- diced
   2      cups          half & half or milk
   2      medium        green apples
     1/4  cup           bourbon or brandy
   1      cup           sugar
     1/4  cup           butter or margarine -- melted
   1      teaspoon      cinnamon
                        vanilla ice cream -- optional
     1/2  teaspoon      nutmeg -- for garnish

Preheat oven to 350°F.  Spread pecans in a shallow baking pan and bake  until golden, about 8-10 minutes, stirring occasionally.  Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker.  Peel, core and thinly slice the apples.  Mix lightly  together the sugar, cinnamon and nutmeg, add eggs and mix well.  Blend in  half and half or milk and then stir in bourbon or brandy.  Lightly mix  pecans with bread and apples. Pour egg mixture over bread.  Drizzle with  butter.  Cover and cook on low until apples are tender when pierced and  custard is set; about 3 1/2 to 4 1/2 hours.  Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.
 
 
 
 

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                     *  Exported from  MasterCook  *

                       Baked Apples in the Crockpot

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts                         Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    apples, washed and cored -- (6 to 8)
   2      tablespoons   raisins
     1/4  cup           sugar
   1      teaspoon      ground cinnamon
   2      tablespoons   butter or margarine

Mix raisins and sugar; fill center of apples.  Sprinkle cinnamon and dot with butter.  Put in Crock Pot; add 1/2 cup water.  Cover; cook on Low 7 to 9 hours. [High:  2 1/2 to 3 1/2 hours].
 
 
 
 

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                     *  Exported from  MasterCook  *

                           Beer Cake - Crockpot

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           butter
   1 1/2  cups          brown sugar
   3                    eggs
   2 1/2  cups          flour
   1 1/2  teaspoons     baking powder
     1/4  teaspoon      baking soda
   1      teaspoon      cinnamon
     1/4  teaspoon      nutmeg
   1 1/2  cups          beer
   1      cup           chopped walnuts
   1      cup           raisins

Cream butter and sugar until light and fluffy. Add eggs one at a time mix well. Add flour, soda, baking powder, cinnamon, nutmeg to creamy mixture alternately with beer. Stir in walnuts and raisins. Pour mixture into well buttered and floured cake pan that will fit into crockpot. Cover tin with four or five paper towels. Put into pot. Put lid on crockpot loosely to allow steam to escape. Cook on high for 3 1/2 hours or until cake is done. Remove pan from pot and allow cake to cool on wire rack for 15 minutes before removing from pan.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                            Blueberry Cobbler

Recipe By     : bxbaby@juno.com to cp list
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           all-purpose flour
     3/4  cup           sugar -- divided (this would
                        -- be 1/4 cup + 2
                        -- tablespoons)
     1/2  teaspoon      baking powder
   1      pinch         salt
   1      pinch         cinnamon
   1      pinch         nutmeg
   1                    egg -- beaten
   1      tablespoon    milk
   1      tablespoon    vegetable oil
   2      cups          blueberries -- (or any other berry
                        -- you want to use)
     1/4  cup           water

In a bowl, combine flour, half of the divided sugar, baking powder, salt, cinnamon, and nutmeg. In a smaller bowl, combine eggs, milk and oil. Stir this into the dry ingredients until moistened. Grease the crockpot well and spread the batter evenly on the bottom. In a saucepan, combine blueberrries, water and the other half of the divided sugar, bring to a boil and remove from heat. Pour into crockpot and cook on high for 2 hours, then turn off crockpot, uncover and let set for 30 minutes before eating (it will still be very warm by the time 30 minutes is up!)

Note: This was doubled and intended for a 5 qt. crockpot, but I halved it. To double for the 5 qt., pinches become 1/4 teaspoons.

I made this last night, adapting from a Black & Blue Cobbler recipe that I received. It tasted great with a little vanilla ice cream on top.

busted by sara horton, 9/9/98 http://saraskitchen.faithweb.com by bxbaby@juno.com on Jul 20, 1998, converted by MC_Buster.
 
 

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                     *  Exported from  MasterCook  *

                              Caramel Apples

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Fruits                           Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Packages      (14oz) bags caramels
     1/4  Cup           water
   8      Medium        apples

In crockpot, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick into stem end 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 apple. Place on greased wax paper to cool.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                            Caramel Rum Fondue

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7      ounces        caramels
     1/4  cup           miniature marshmallows
     1/3  cup           whipping cream
   2      teaspoons     rum or 1/4 t rum extract

Combine caramels and cream in crock pot. Cover and heat until melted, 30 to 60 minutes. Stir in marshmallows and rum. Cover and continue cooking 30 minutes. Serve with apple wedges or pund cake.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                          Caramel-Apple Euphoria

Recipe By     : Crockery Favorites, Mable Hoffman
Serving Size  : 7    Preparation Time :6:00
Categories    : Desserts                         Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        apples
     1/2  cup           apple juice
   7      ozs           caramel candy
   1      teaspoon      vanilla extract
     1/8  teaspoon      ground cardamom
     1/2  teaspoon      ground cinnamon
     1/3  cup           peanut butter, creamy
   7      slices        angel food cake -- optional
   1      quart         vanilla ice cream -- optional

Peel, core and cut each apple into 18 wedges; set aside.  Combine apple juice, unwrapped caramel candies, vanilla, cardamom and cinnamon.  Drop peanut butter, 1 tsp at a time, over ingredients in crock pot and stir. Add apple wedges; cover and cook on low setting for 2 hours.
 
 
 
 

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Serving Ideas : serve as topping on ice cream or angel food cake

NOTES : Serving Ideas : serve as topping on ice cream or angel food cake
 

                     *  Exported from  MasterCook  *

                              Carmel Apples

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      (14oz) bags caramels
     1/4  cup           water
   8      medium        apples

In crockpot, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick into stem end 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 apple. Place on greased wax paper to cool.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                                Carmel Pie

Recipe By     : Southern Living Mag. March 1996
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          (14 oz) sweetened condensed milk*
   1                    graham (9 inch) cracker crust
   1      container     (8 oz) frozen whipped topping -- thawed
   1                    english (1.4 oz) toffee candy bar -- coarsely
                        chopped

* 2 (14 ounce) cans nonfat sweetened condensed milk may be substituted for regular.

Pour condensed milk into a 1 quart slow cooker. Cook, covered, 6-7 hours or until mixture is the color of peanut butter, stirring with a wire whisk every 30 minutes. Pour into piecrust; cool. Spread whipped topping over top of pie, and sprinkle evenly with chopped candy bar. Cover and chill.

Posted to RecipeLu  by James and Susan Kirkland <kirkland@gj.net> on Nov 19, 1997.
 
 
 
 

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                     *  Exported from  MasterCook  *

                      CHEERY CHERRY BREAD - CROCKPOT

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Desserts                         Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  c             Flour
   1 1/2  ts            Baking powder
     1/4  t             Salt
   2                    Eggs
     3/4  c             Sugar
   6      oz            Maraschino cherries
     3/4  c             Pecans -- coarsely chop

       Drain cherries,s reserving 1/3 c syrup, and cut cherries in   pieces
(about 1/2 c). Mix flour, baking powder and salt. Beat eggs   and sugar
together until thick and piled softly. Alternately add dry   ingredients and
the 1/3 c cherry syrup to egg mixture, mixing until   well-blended after
each addition. Mix in cherries and pecans.  Turn   into well greased and
floured cooker bake pan or 2 lb. coffee can.   Cover bake pan with lid or if
using coffee can, cover with 6 layers   paper towels. Set in crock pot.
Cover and cook on high 2 - 3 hours.   Remove bake pan and cool 10 minutes
before removing from pan. From   "Culinary Arts Institute Crockery Cooking"
 
 
 
 
 
 

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                     *  Exported from  MasterCook  *

          Cherry Pie Filling--(Adapted By Sherilyn For Crockpot)

Recipe By     : Company's Coming's Preserves, Jean Pare (1994)
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      cups          Cherries -- pitted
   2      cups          Water
   2      cups          Granulated Sugar
     1/2  teaspoon      Almond extract -- see notes
   6      tablespoons   Tapioca -- see notes

Combine first four ingredients in large pot (I used a crockpot); stirring frequently over medium-high heat (crockpot on high and lid on)--approximately 2 - 2 1/2 hours.  I kept the crockpot covered and on high most of the time.  When pie filling comes to a consistent boil, add 6 tbsp tapioca.  Remove lid and continue cooking on high/low until desired consistency, increasing tapioca to 12 tbsp if thicker pie filling is desired.

Pack fruit into hot sterilized jars to within 1" of top.  Secure lids. Process in hot water bath for 25 minutes.  OR, do not process in bath, but pour into solid freezer containers and freeze.  Yield:  Makes 2 quarts and enough for four 9" pies.

Sherilyn's Notes:  I increased tapioca to 12 tbsp for a thicker pie filling and  I also increased almond extract to 1 tsp.   I used tart Ontario frozen cherries purchased in pails.

When I made pies (9" deep dish), I  used a streusel topping from Company's Coming "Pies" instead of top crust.

Streusel Topping:  Combine 2/3 cup all-purpose flour, 1/2 cup brown or white sugar (I used brown), 1/3 cup butter or margerine, and 1/2 tsp cinnamon.  1/2 cup walnuts are optional.

Typos:  Sherilyn Palmer dojspalm@sprint.ca

busted by Sara Horton 9/9/98 http://saraskitchen.faithweb.com by Terrastel/Jamie <listmoms@usa.net> on Aug 27, 1998.
 
 

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                     *  Exported from  MasterCook  *

                    Chocolate Chip-Peanut Butter Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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

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 crock pot). Place a small trivet (or fashion a little "ring" from aluminum foil) in the crock pot, 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.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                         Chocolate Dessert Fondue

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      butter or margarine
   1      cup           miniature marshmallows
     1/3  cup           whipping cream
   6      ounces        chocolate candy with almonds
   2      tablespoons   milk

Break candy into pieces. Rub crock wall with butter. Place candy, marshmallows and milk in crock pot. Cover and heat, stirring every 15 minutes, until melted and smooth. Gradually add whipping cream. Cover and continue heating 30 minutes, Serve with bite-sized pieces of pound cake, marshmallows or fruit.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                 Chocolate Peanut Butter Cake - Crockpot

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          chocolate cake mix
     1/2  cup           water
     1/3  cup           creamy peanut butter
     1/2  cup           chopped nuts

Combine all ingredients in bowl mixing well. Beat about 2 minutes. Pour batter into greased and floured 2 pound coffee can. Place can in crockpot. Cover top of can with 8 paper towels. Cover crockpot and bake on high 2 to 3 hours.
busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                         Christmas Bread Pudding

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
   1      dash          salt
   1 1/2  teaspoons     vanilla
     2/3  cup           golden raisins
     1/4  teaspoon      vanilla
     1/2  cup           whipping cream

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, t 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.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                         Crock Pot Apple Cobbler

Recipe By     : Casseroles - Favorite Recipes of Home Ec
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        non-stick cooking spray
   4      medium        tart apples
     1/2  cup           sugar
                        grated rind and juice of 1 lemon
   1      dash          cinnamon
   5      tablespoons   butter
     3/4  cup           natural cereal with nuts and fruits

Grease side of 3 1/2 quart Crock-Pot lightly with non-stick cooking spray.  Core, peel and slice apples; place in crockpot.  Add sugar, lemon rind, lemon juice and cinnamon.  Combine butter and cereal.  Add to  crockpot; mix thoroughly.  Cover.  Cook on Low for 6 to 8 hours or High for  2 to 3 hours.  Serve with vanilla ice cream or whipped topping, if  desired.
 
 
 
 

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                     *  Exported from  MasterCook  *

                          Crock Pot Rice Pudding

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          cooked rice
   1 1/2  cups          scalded milk
     2/3  cup           white or brown sugar
   3                    eggs -- beaten
   1      teaspoon      salt
   2      tablespoons   vanilla
   1      teaspoon      cinnamon
   1      teaspoon      nutmeg
     1/2  cup           raisins
   3      tablespoons   soft butter

Combine all ingredients. Pour into lightly greased crock pot. Cook on high 1 to 2 hours. Stir during first 30 minutes. Recipe can be doubled.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                    Crock Pot Rice Pudding with Fruit

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         Fruits
                Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  gallon        milk*
   1      cup           uncooked rice
   1      cup           sugar
   3      tablespoons   cold margarine
     1/4  teaspoon      salt -- optional
   1      teaspoon      vanilla extract
     1/2  cup           dried apricots or peaches -- minced
     1/4  teaspoon      ground cinnamon

*Use half nonfat and half whole milk or all nonfat for lower fat content.  Can substitute evaporated milk for a very rich flavor.

The cooking time will vary greatly, anywhere from 1 1/2 to 3 1/2 hours.   The longer it cooks, the thicker it will be.

It is important to have the dried apricots minced.  Put all ingredients into the crockpot.  Stir to blend well.  Cover and cook on high for 1 1/2 hours; stir once after about an hour.  Or, cook on high for the first 30 minutes, turn to low and cook as long as desired.  Check after the first 2 hours of low cooking and stir.  If the rice is not absorbing the milk quickly enough, turn the crockpot up to high again.  Keep cover on at all times.
 Crockpot temperatures vary widely among different brands. Only experimentation can tell you the correct amount of time for cooking in your crockpot. Rarely will a crockpot recipe fail, though, as the long, slow cooking process does not require precise timing.
 
 
 
 

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                     *  Exported from  MasterCook  *

                         Crock-Pot Apple Cobbler

Recipe By     : Casseroles - Favorite Recipes of Home Ec
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        oil
   4      medium        tart apples
     1/2  cup           sugar
                        grated rind and juice of 1 lemon
   1      dash          cinnamon
   5      tablespoons   butter
     3/4  cup           natural cereal with nuts and fruits

    Grease side of 3 1/2 quart Crock-Pot lightly with oil. Core, peel and slice apples; place in Crock-Pot.  Add sugar, lemon rind, lemon juice and cinnamon.  Combine butter and cereal.  Add to  Crock-Pot; mix thoroughly. Cover. Cook on Low for 6 to 8 hours or High for  2 to 3 hours.  Serve with vanilla ice cream or whipped topping, if  desired.

From the recipe files of Carole Walberg
 
 

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                     *  Exported from  MasterCook  *

                      Crockpot Baked Stuffed Apples

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    : Desserts                         Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

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.

makes 6 servings
 
 
 
 
 
 
 

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NOTES : Notes:
 

                     *  Exported from  MasterCook  *

                     Crockpot Brownie Cakes In A Jar

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    canning jars -- wide mouth (see
                        -- note)
   1      cup           all-purpose flour
   1      cup           sugar
     1/2  teaspoon      baking soda
     1/4  teaspoon      ground cinnamon (optional)
     1/3  cup           butter or margarine
     1/4  cup           water
   3      tablespoons   unsweetened cocoa powder
     1/4  cup           buttermilk
   1                    egg -- beaten
     1/2  teaspoon      vanilla extract
     1/4  cup           walnuts -- finely chopped

Well grease two 1-pint straight-sided wide-mouth canning jars; line the bottom of each jar with waxed paper. Set aside.

In a small bowl stir together flour, sugar, baking soda and cinnamon, if desired. Set aside.

In a medium saucepan combine butter or margarine, water, and cocoa powder; heat and stir till margarine is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts.

Pour mixture into the prepared canning jars. Cover the jars tightly with greased foil. (Place greased-side down on each jar).

Place jars in a 3 1/2, 4, 5, or 6-quart crockery cooker with liner in place. Cover; cook on high heat setting for 2-3/4 to 3 hours or until cakes spring back when touched and a long wooden toothpick inserted near the centers comes out clean. Remove jars from cooker; cool 10 minutes. Unmold cakes; remove waxed paper. Serve warm or cool with ice cream. Makes 8 servings.

WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated.

aken from "Better Homes and Gardens New Crockery Cooker"

This recipe doesn't say you can seal them up and store them in your pantry but my Kerr Canning book recipe says you can; here's how:

Remove jars from the oven one at a time, wipe rim of jar clean; put on lid and ring and screw on tightly. Jars will seal as the cake cools. Store like canned goods.

If you'll be giving these as gifts, take a piece of decorative cloth (about 1-inch larger in circumference than the lid) and put it on top of the lid, then screw on the ring. Make sure you screw the lid on very tightly. I like to use pinking shears to cut the cloth out with. I've posted a recipe for baking the jars in the oven, it's posted on the Sweet Bread topic.

Posted by.MAGEE [Linda] Linda/BDT Burbank, CA

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                          Crockpot Carmel Apples

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Fruits                           Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pk            Caramels, 14oz each
     1/4  c             Water
   8      md            Apples

  In crockpot, combine caramels and water. Cover and cook on high for 1 to 1
  1/2 hours, stirring frequently. Wash and dry apples. Insert stick into stem
  end 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 apple. Place on greased wax paper to
  cool.
 
 
 
 
 
 

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                     *  Exported from  MasterCook  *

                         Crockpot Coconut Dessert

Recipe By     : Terrastel/Jamie <listmoms@usa.net>
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          milk
     1/4  cups          butter or margarine
   2      teaspoons     vanilla extract
   4                    egg
   1      cup           coconut; flaked
     3/4  cups          sugar
     1/2  cups          bisquick baking mix

Place all ingredients in the blender. Mix well. Pour into crockpot. Cook on low for 8 to 10 hours.

busted by Sara Horton, Sept 9, 1998 http://saraskitchen.faithweb.com by Terrastel/Jamie <listmoms@usa.net> on Sep 5, 1998, converted by MC_Buster.
 
 

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                     *  Exported from  MasterCook  *

                    Crockpot Home-Style Bread Pudding

Recipe By     : NAWK/Internet
Serving Size  : 4    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         eggs, -- slightly beaten
   2 1/4  cups          milk
   1      teaspoon      vanilla extract
     1/2  teaspoon      ground cinnamon
     1/4  teaspoon      salt
   2      cups          bread cubes -- cut 1 inch thick
     1/2  cup           brown sugar -- firmly packed
     1/2  cup           raisins

  In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt,  bread, sugar, and raisins or dates. Pour into 1 1/2-qt.   baking dish.  Place  metal trivet or rack in bottom of crockpot.  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.
 
 
 
 

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                     *  Exported from  MasterCook  *

                    CROCKPOT PINA COLADA BREAD PUDDING

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Loaf french bread
  10       oz           Frozen pina colada drink mix
   6       oz           Pineapple juice
  12       oz           Evaporated milk
     1/2   c            Cream of coconut
   2                    Large bananas -- sliced crossw
   3                    Large eggs
     1/4   c            Light rum
   1       c            Aisins
   8       oz           Pineapple -- crushed w/juice
   1       t            Lemon peel -- grated
                        Fresh mint sprigs

  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.
   This one came from Mable Hoffman's "All-New Crockery
  Favorites" cookbook.
   Ellie
 
 

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                     *  Exported from  MasterCook  *

                          Crockpot Plum Pudding

Recipe By     : CROCKERY COOKERY 1975
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      slices        bread -- torn up
     1/2  teaspoon      salt
   1      cup           milk
   2      teaspoons     ground cinnamon
   2                    slightly beaten eggs
   1      teaspoon      ground cloves
   1      cup           light brown sugar
   1      teaspoon      ground mace
     1/4  cup           orange juice
   2      cups          raisins
   6      ounces        finely chopped suet
                        -- (or ask butcher to
                        -- grind it )
   1      cup           pitted dates -- cut up
     1/2  cup           chopped -- mixed candied
                        -- fruits and peels
   1      teaspoon      vanilla
     1/2  cup           coarsely chopped walnuts
   1      cup           flour .
   1      teaspoon      soda

Soak bread in milk; beat. Stir in eggs, sugar, juice,  suet, and vanilla. In 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.  mold. Cover with foil; tie with string. Place on metal  rack or trivet in slow-cooking pot with 1 inch water. Cover pot and cook on high for 5 to 6 hours. Cool in  pan 10  minutes; unmold. Serve warm, plain, or with  hard sauce. Makes 10 to 12 servings.

By eyesopen@ix.netcom.com (linda) on Dec 30, 1997.
 
 
 
 

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                     *  Exported from  MasterCook  *

                     CROCKPOT RICE PUDDING WITH FRUIT

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Crockpot                         Desserts
                Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   ga           Milk -- * see note
   1       c            Rice
   1       c            Sugar
   3       tb           Margarine -- solid
     1/4   ts           Salt -- optional
   1       t            Vanilla extract
     1/2   c            Dried apricots or peaches -- m
     1/4   ts           Ground cinnamon

  Recipe by: Jo Anne Merrill
  Preparation Time: 3:00
  * Use half nonfat and half whole milk, or all nonfat
  for lower fat content.
 
       Substitute canned milk for the regular milk for a
  very rich flavor. The cooking time will vary greatly,
  anywhere from 1-1/2 to 3-1/2 hours. The longer it
  cooks the thicker it will be.
       It is important to have the dried apricots
  minced. Put all ingredients into crockpot. Stir to
  blend well. Cover and cook on high 1- 1/2 hours, stir
  once after about 1 hour. Or, cook on high for the
  first 30 minutes, turn to low and cook as long as you
  desire. Check after the first 2 hours of low cooking
  and stir. If rice is not absorbing the milk quickly
  enough, turn the crockpot up to high again. Keep cover
  on at all times.
 
       Crockpot temperatures vary widely among different
  brands. Only experimentation can tell you the correct
  amount of time for cooking in your crockpot. Rarely
  will a crockpot recipe fail, though, as the long, slow
  cooking process does not require precise timing.
 
 

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                     *  Exported from  MasterCook  *

                         Curried Fruit Bake  C/P

Recipe By     :
Serving Size  : 16   Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       prunes -- 16 oz. pitted
   1      package       dried apricots -- 11 oz.
   2      cans          pineapple chunks -- 13 1/2 oz each,
                        -- drained
   1      can           peaches -- sliced, 1 lb 13 oz
   1      cup           brown sugar
     1/2  teaspoon      curry powder -- or 1 ts
  14      ounces        ginger ale

Combine all ingredients in removable liner. Place in base. Cover and cook on low 4-5 hours or auto 3 hours.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                           Easy Cherry Cobbler

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      16 oz can     light cherry pie filling
   1      package       cake mix for 1 layer cake or
                        sweet muffin mix
   1                    egg
   3      tablespoons   evaporated milk
     1/2  teaspoon      cinnamon
     1/2  cup           chopped nuts -- optional

Put pie filling in lightly buttered 3 1/2-quart crock pot and cook on high for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover and cook for 2 to 3 hours on low. You may also use a lightly greased souffle dish in a larger crock pot. 6 servings.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                          Favorite Baked Custard

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          milk -- scalded
   3                    eggs -- slightly beaten
     1/3  cup           sugar
   1      teaspoon      vanilla
     1/8  teaspoon      salt
                        nutmeg or coconut

Scald milk, let cool slightly. Combine eggs, sugar, vanilla, and salt.
Slowly stir in slightly cooled milk. Pour into buttered 1-qt baking dish.
Sprinkle with nutmeg or coconut. Cover with foil.
Set baking dish on a trivet or meat rack in crock-pot. Pour hot water around baking dish, 1-inch deep. Cover pot and cook on high for 2 to 2 1/2 hours or until knife inserted in custard comes out clean. Serve warm or chilled. Makes 5 to 6 servings.
 

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                         Home-Style Bread Pudding

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Desserts                         Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins or dates. Pour into 1 1/2-qt. baking dish. Place metal trivet or rack in bottom of crockpot. 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.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                            Hot Fruit Dessert

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    grapefruit -- peeled/sectioned
   1      can           (11 oz) mandarin orange -- sections, drained
   1      can           (16 oz) fruit cocktail -- well drained
   1      can           (20 oz) pineapple chunks -- well drained
   1      can           (16 oz) sliced peaches -- well drained
   3                    bananas -- sliced
   1      tablespoon    lemon juice
   1      can           (21 oz) cherry pie filling

Place all ingredients in cooker. Toss gently. Cover and cook on low about 4 hours. Makes about 2 quarts.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                        Hot Fruit Dessert/Crockpot

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Crockpot                         Desserts
                Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    grapefruit -- peeled
                        sectioned
   1      can           (11 oz) mandarin orange
                        (well-drained
   1      can           (16 oz) fruit cocktail
   1      can           (20 oz) pineapple chunks
   1      can           (16 oz) sliced peaches
   3                    bananas -- sliced
   1      tablespoon    lemon juice
   1      can           (21 oz) cherry pie filling

Make sure the fruit is well-drained.   Place all ingredients in cooker. Toss gently. Cover and cook on low about 4 hours. Makes about 2 quarts.

From the recipe files of Carole Walberg
 
 

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                     *  Exported from  MasterCook  *

                              Indian Pudding

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Vegetables & Side Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          milk
     1/2  cup           cornmeal
     1/2  teaspoon      salt
   3                    eggs
     1/4  cup           light brown sugar
     1/3  cup           molasses
   2      tablespoons   butter
     1/2  teaspoon      cinnamon
     1/4  teaspoon      allspice
     1/2  teaspoon      ginger

Lightly grease crock. Preheat on high for 20 minutes. Meanwhile bring milk, cornmeal and salt to a boil. Boil, stirring constantly, for 5 minutes. Cover and simmer an additional 10 minutes. In a large bowl, combine remaining ingredients. Gradually beat in hot cornmeal mixture and whisk until smooth. Pour into crock and cook on high for 2 to 3 hours or low for 6 to 8 hours.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                           Joni's Rice Pudding

Recipe By     : NAWK/Internet
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  gallon        milk
   1      cup           long-grain white rice
   1      cup           sugar
   4      tablespoons   butter -- optional
                        salt
                        cinnamon
                        raisins

Place milk, rice and sugar and a pinch of salt into crockpot on High.  Cook for 1 and 1/2 hours.  Stir and at this time if you like raisins add   them, a couple of hands full and sprinkle in some cinnamon.  Cook for another 1 1/2 hours, keeping a check on the last hour stirring often.   As soon as it starts to thicken turn it off, if you like it real creamy.  Let cook longer if you like it thick.  It will thicken a lot after it cools.  I use skim milk, omit the butter, and sometimes if I have it on hand add a can of evaporated milk, gives a little creamier taste, but either way it is just as good this way and a lot less fat etc.
 
 
 
 

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                     *  Exported from  MasterCook  *

                            Lemon Pudding Cake

Recipe By     : Mable Hoffman's Crockery Cooking
Serving Size  : 5    Preparation Time :0:00
Categories    : Desserts                         Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      large         eggs separated
   1      teaspoon      grated lemon peel
     1/4  cup           lemon juice
   3      tablespoons   butter
   1 1/2  cups          milk
     3/4  cup           sugar
     1/4  cup           all-purpose flour
     1/8  teaspoon      salt

Beat egg whites until stiff peaks form set aside.  Beat egg yolks and blend in lemon peel juice and butter and milk.  Combine sugar, flour   and salt and add to egg milk mixture beating until smooth.  Fold into   beaten egg whites. Spoon into crockpot.  Cover and cook on high for 2   to 3 hours From
 
 
 
 

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                     *  Exported from  MasterCook  *

                          Mandarin Rice Pudding

Recipe By     : NAWK/Internet
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts                         Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          cooked rice
   1      cup           undiluted evaporated milk
   1      cup           mandarin oranges in juice
     1/2  cup           mandarin orange liquid from can
     1/2  cup           firmly packed brown sugar
   3      tablespoons   butter -- melted
   1      teaspoon      vanilla extract
   3      large         eggs -- beaten
     1/2  cup           raisins

Combine rice with all ingredients except orange sections.  Mix well.   Lightly butter crockpot.  Pour in rice mixture.  Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours.  Stir during first 30 minutes.  During last half-hour, stir in orange sections.
 
 
 
 

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NOTES : NOTE:  For classic rice pudding use 1/2 cup evaporated milk and 2 teaspoons vanilla.  Raisins are optional.  Omit orange liquid and sections.
 

                     *  Exported from  MasterCook  *

                           No-Egg Rice Pudding

Recipe By     : "Clear & Simple Crockery Cooking", by Jacqueline Heriteau
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Uncle Ben's converted rice -- uncooked
   2 1/2  cups          milk
     2/3  cup           granulated sugar
     1/2  cup           golden seedless raisins
     1/2  teaspoon      salt
     1/2  teaspoon      nutmeg
     1/2                lemon rind -- slivered
     1/2  teaspoon      vanilla extract
     1/2  cup           heavy cream or half-and-half -- chilled

Place all the ingredients except the cream in the slow cooker and stir once. Cover and cook on Low for 4 to 6 hours. Serve lukewarm with chilled heavy cream or half-and- half.  Makes 8 to 10 servings.
 
 
 
 

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NOTES : Madame Bertrand, my landlady in southern France, made rice pudding this way.
 

                     *  Exported from  MasterCook  *

                        Orange Peanut Baked Apples

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    baking apples
     1/2  cup           raisins
   3      tablespoons   flour
     1/3  cup           sugar
     1/2  teaspoon      cinnamon
     1/8  teaspoon      salt
   1      teaspoon      grated orange peel
   2      tablespoons   peanut butter
   2      tablespoons   butter or margarine
     1/4  cup           chopped peanuts
     2/3  cup           water
     2/3  cup           orange juice
                        cream -- optional

Wash apples and core. Starting at stem end, peel apples about one third the way down. Fill center with raisins and set apples in cooker stacking carefully if necessary. Mix togethr flour, sugar, cinnamon, salt, orange peel, peanut butter and butter until crumbly. Add peanuts and sprinkle on apples. Mix water and orange juice and pour around apples. Cover cooker and cook on low 8 hours or overnight. Serve warm, plain or with cream. Makes 6 servings

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                              Pears Burgundy

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts                         Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    Bartlett pears
   1      tablespoon    Butter or margarine
   1 1/4  cups          Sugar
   3      tablespoons   Chopped walnuts
   1      cup           Dry red wine
   1      stick         cinnamon
   1      piece         lemon peel
     1/4  cup           Rum or brandy -- (optional)

     Peel 4 pears, halve, core and chop fine.  Put in saucepan with butter and 1/4 cup sugar and cook, stirring frequently , until very soft.  Add nuts and set aside. Peel remaining pears, keeping stems intact.   If necessary slice piece from bottom so that pears will stand upright. Set pears upright in cooker .  Mix remaining sugar, the  wine, cinnamon, lemon peel and coloring if used .  Pour over pears,  cover and cook on low 4 to 6 hours or until pears are tender.  Spoon reserved pear sauce into shallow bowl.  Stand pears in the mixture Reduce wine mixture to about half in  saucepan. Spoon over pears.  Warm rum if used, pour over pears and ignite  Makes 6 servings.  From: Terrastel/Jamie <listmoms@usa.net> to the crockpot list
 

busted by Sara Horton, Sept 9, 1998 http://saraskitchen.faithweb.com by Terrastel/Jamie <listmoms@usa.net> on Sep 2, 1998.
 
 

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                     *  Exported from  MasterCook  *

                        Pina Colada Bread Pudding

Recipe By     : Crockery Favorites
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         bread pieces
   1      can           pina colada drink mix
   6      ounces        pineapple juice
   1      can           evaporated skim milk
     1/2  cup           cream of coconut
   2                    ripe          bananas
   3      large         eggs
     1/3  cup           Irish Cream liqueur
   1      cup           raisins
   8      ounces        pineapple in juice
   1      teaspoon      lemon peel -- grated

     Slice bananas crosswise.  In blender or food processor fitted with metal blade, combine half of drink mix, pineapple juice, milk, cream of coconut, and banana slices. Process until pureed; pour puree into 6-cup bowl. Puree remaining half of liquid ingredients and banana slices with eggs and liqueur.    Combine both purees.  Combine raisins and crushed pineapple with juice; set aside.     Place about 2/3 of bread cubes in crockpot; sprinkle 1/2 teaspoon grated lemon peel and spread 1 cup raisin mixture over bread in  slow-cooker. Top with remaining bread cubes; then with remaining lemon  peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on low 6 hours.   Spoon pudding into dessert dishes and serve hot. Garnish with mint. If you prefer to serve this dessert cold, spoon into serving  dish, cover and refrigerate; then eat later.
 
 
 
 

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                     *  Exported from  MasterCook  *

                               Pudding Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           flour
     1/2  cup           sugar
     1/2  cup           pecans or walnuts -- coarsely chopped
     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

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 cooker , add 2 cups warm water . Place mold in cooker and cover with 4 layers of paper towels. Cover cooker and cook on high 3 to 4 hours. Serve warm with cream.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                            Pumpkin Tea Bread

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           oil
     1/2  cup           sugar
     1/2  cup           brown sugar
   2                    beaten eggs
   1      cup           canned pumpkin
   1 1/2  cups          sifted flour
     1/2  teaspoon      salt
     1/2  teaspoon      cinnamon
     1/2  teaspoon      nutmeg
   1      teaspoon      soda
   1      cup           chopped walnuts

Blend oil and two sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together. Add and then stir in nuts. Pour batter into greased and floured 1 lb. 10 oz. coffee can. Place can in crock pot. Cover top of can with 6-8 paper towels; place lid on top. Bake on high 2 1/2 - 3 1/2 hours. No fair peeking until last hour.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                           Pumpkin-Date Pudding

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           brown sugar
     1/2  cup           shortening
   2                    eggs -- separated
   1 3/4  cups          all-purpose flour
   1      teaspoon      salt
   1      teaspoon      baking soda
   1      teaspoon      baking powder
   1      teaspoon      ground cinnamon
   1      teaspoon      nutmeg
   1      teaspoon      ground ginger
   1      16 oz can     pumpkin or
   1 1/2  cups          fresh pumpkin -- cooked and mashed
     1/4  cup           evaporated milk
   1      cup           chopped dates
     1/2  cup           chopped nuts

Cream brown sugar and shortening. Add egg yolks, beating well. Mix flour, salt, butter, baking powder, baking soda, cinnamon, nutmeg, and ginger together and beat in alternately with pumpkin and milk. Fold in dates and nuts. Beat egg whites until they hold stiff peaks and gently fold into batter. Put mixture into a well-oiled or buttered 6-cup mold or souffle dish. Place a small trivet in a crock pot large enough for the souffle dish, and add about 1/2 to 3/4-inch of water to the crock pot. If you don't have a trivet, make uniform balls or a "ring" from aluminum foil, just thick enough to keep the souffle dish out of the water. Cut a round of wax paper to fit the top of the souffle dish and lightly grease it so batter will not stick as it rises, then wrap well with aluminum foil. Put in crock pot and cook on low 4 to 5 hours.
busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                         Raspberry Bread Pudding

Recipe By     :
Serving Size  : 8    Preparation Time :6:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          toasted bread cubes
   2 1/2  cups          scalded milk
   2                    egg
   2                    egg yolk
   1      cup           sugar
   1      teaspoon      almond extract
   2      tablespoons   melted butter
  12      ounces        fresh or frozen raspberries
                        whipped cream -- for garnish
                        raspberry sauce
   1      package       frozen raspberries -- (10 oz)
     1/2  cup           raspberry jam
                        few drops lemon juice
                        sugar -- optional
   1      tablespoon    raspberry liqueur -- optional

Place toasted bread cubes in ;the slow cooker.  In a seperate bowl, mix scalded milk, eggs, egg yolks,sugar, almond extract and melted butter together.  Defrost berries; drain off any excess juices and mix berries with bread cubes.  Pour milk mixture on t

                                              Raspberry Sauce

Defrost raspberrries.  Place raspberries, raspberry jam and lemon juice into a food processor or blender.  Puree until smooth; taste and add sugar if desired.  Strain through a sieve to remove seeds.  Add raspberry liqueur, if desired.  Drizzle sauce ove r

NOTES : This is a delightful change from the standard bread pudding. Don't limit yourself to raspberries - consider using blackberries, Marion berries, loganberries, etc., for a fruity warm winter treat.

busted by Sara Horton 9/9/98 http://saraskitchen.faithweb.com by Terrastel/Jamie <listmoms@usa.net> on Aug 27, 1998.
 
 

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                     *  Exported from  MasterCook  *

                Rhubarb Strawberry Pie Filling--(Crockpot)

Recipe By     : Bernardin Guide to Home Preserving (1995)
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7      cups          Prepared Rhubarb--approx 1 3/4 lb -- cut in 1" pcs
   3      large         Cooking Apples--Peeled -- Finely Chopped
   2      cups          Granulated Sugar
     1/4  cup           Orange Juice
   1      tablespoon    Orange Rind -- Grated
   4      cups          Prepared Strawberries -- Approx 1 1/2 Qts
                        Minit Tapioca -- see directions

Combine rhubarb, apples, sugar, orange juice and rind in large stainless steel or enamel saucepan.  (Sherilyn's Note:  I used a crockpot for this recipe).  Bring to a boil and boil gently until rhubarb is soft-- 10 - 15 minutes.  This takes much longer with a crockpot--estimate:  1 1/2 - 2 hours.   Hull and halve strawberries; measure 4 cups.  Add strawberries to rhubarb and boil gently.  Crockpot--estimate an additional 1 - 1/2 hours.

Or, fill boiling water canner with water.  Place 5 clean pint mason jars in canner over high heat.  Place snap lids in boiling water; boil 5 minutes to soften sealing compound.

Ladle pie filling into hot jars within 1/2-inch of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust headspace to 1/2-inch.  Wipe jar rim, removing any stickiness. Centre snap lid on jar; apply screw band just until fingertip tight.  Place jar in canner.  Cover canner; return water to a boil; process 15 minutes at altitudes up to 1,000 ft.  Remove jars.  Cool 24 hours.  Check jar seals. Sealed lids curve downward.  Wipe jars and label.  Store in a cool, dark place.

Freezer method:  After cooking pie filling, cool to room temperature. Ladle into plastic containers and freeze.

RHUBARB STRAWBERRY PIE:  Prior to turning a jar or container of pie filling into an unbaked pie shell, add 2 tbsp corn starch (could also try minit tapioca-see note) to each pint or container; stir until well blended.  Each jar or container should contain enough pie filling for an 8-inch pie.

MINIT TAPIOCA LABEL: " To use MINIT Tapioca as a thickener in your favourite fruit pie recipe, replace cornstarch with an equal amount of tapioca.  Replace flour in recipe with 3/4 as much Minit Tapioca.  Tapioca will not affect the taste or colour of a pie.  The filling will be clear with a full fruit flavour."

Rhubarb:  It takes approximately six stalks (1 lb) trimmed rhubarb to make 4 cups. Sherilyn Palmer (in the beautiful Ottawa Valley, Ontario, Canada)

busted by Sara Horton 9/9/98 http://saraskitchen.faithweb.com by Terrastel/Jamie <listmoms@usa.net> on Aug 27, 1998.
 
 

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                     *  Exported from  MasterCook  *

                             Rice Pudding C/P

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts                         Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        betty pinder (tkhn51b)
   1      cup           rice -- regular, cooked
   3      cups          milk
   3      tablespoons   butter
     1/2  teaspoon      salt
     1/2  cup           sugar
   3                    eggs -- beaten
   1      teaspoon      vanilla
   1      cup           raisins -- (optional)
                        cinnamon

Choose a baking dish which will fit inside your crockpot. Mix all ingredients except cinnamon and place in baking dish. Sprinkle cinnamon on top. Cover dish with foil. Place metal trivet or rack in bottom of crockpot. Add l cup hot water to pot. Set covered dish in water in crockpot. Cover crockpot and cook on high for 2 hours. Makes 6-8 servings.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                            Rice Pudding No. 2

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         Crockpot
                Vegetables & Side Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  gallon        milk
   1      cup           rice -- long grain
   1      cup           sugar
   4      tablespoons   butter (optional)
                        salt
                        cinnamon
                        raisins

     Place Milk, rice, sugar and a pinch of salt into crockpot. Cook on HIGH for 1-1/2 hours.  Stir and at this time if you like raisins, add them, a couple of hands full, and sprinkle in some cinnamon.     Cook for another 1- 1/2 hours keeping a check during the last hour and stirring often. As soon as it starts to thicken turn it off  if you like it real creamy. Cook longer if you like it thick. It will  thicken a lot after it cools.

From the recipe files of Carole Walberg
 
 

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                     *  Exported from  MasterCook  *

                        Rice Pudding with Bourbon

Recipe By     : "Clear & Simple Crockery Cooking", by Jacqueline Heriteau
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts                         Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  cups          milk
   1      cup           white rice -- cooked
   3      large         eggs -- slightly beaten
     1/3  cup           granulated sugar
   2      teaspoons     vanilla extract
     1/2  cup           golden seedless raisins
   1 1/2  teaspoons     grated lemon rind
   1      teaspoon      ground nutmeg
   2      tablespoons   butter or margarine
   3      tablespoons   bourbon or dark rum
     1/2  cup           sweetened whipped cream

Warm the milk and pour it over the rice.  Into the eggs, beat the sugar, vanilla, raisins, and lemon rind.  Stir the milk and rice into the egg mixture.  Scrape into the slow cooker.  Sprinkle with nutmeg and dot with butter.  Cover and cook on Low for 4 to 6 hours.   Turn into a serving bowl and stir in the bourbon. Serve the pudding lukewarm with a dollop of sweetened whipped cream on top.  Makes 6 to 8 servings.
 
 
 
 

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NOTES : I make this with leftover rice, but you can start from scratch by cooking 1/2 cup raw rice as directed on the package.
 

                     *  Exported from  MasterCook  *

                         Slow Cooker Baked Apples

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Fruits                           Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    apples
     1/3  cup           raisins
     1/3  cup           chopped pecans
     1/3  cup           brown sugar -- packed
   1      teaspoon      cinnamon
     1/2  teaspoon      nutmeg
   2      tablespoons   margarine
     1/2  cup           apple cider
   1      tablespoon    lemon juice

Combine raisins, pecans, and brown sugar. Peel top 1/3 of apples. Remove and discard cores. Fill cavities with the raisin/pecan mixture. Place in crockpot. Sprinkle with cinnamon and nutmeg; dot with margarine. Add cider and lemon juice. Cook on low for 8 hours to overnight. Yield - 8 servings.
 
 
 
 

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                     *  Exported from  MasterCook  *

                              Stewed Rhubarb

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Crockpot                         Desserts
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          rhubarb -- 2-inch pieces
     1/2  cup           to 3/4 c sugar
     1/2  cup           water
   2      tablespoons   butter
     1/2  teaspoon      vanilla

  To Cook: Place the rhubarb in the slow cooker 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. Chill before  serving. Makes 6 to 8 servings.   "Clear & Simple Crockery Cooking", by  Jacqueline Heriteau

From the recipe files of Carole Walberg
 
 

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                     *  Exported from  MasterCook  *

                  Thelma's Cranberry Pudding - Crockpot

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Flour
     1/2  teaspoon      Salt
   2      teaspoons     Baking soda
     1/3  cup           Boiling water
     1/2  cup           Dark unsulphered molasses
   2      cups          Whole cranberries
     1/2  cup           Walnuts -- chopped
                        Sauce:
   1      cup           Confectioners sugar
     1/2  cup           Heavy cream
     1/2  cup           Butter
   1      teaspoon      Vanilla

  PUDDING:  Dissolve soda in boiling water; Stir into flour, salt and molasses;blend.  Fold in cranberries & nuts; Pour into greased bake pan & cover (can use coffee can covered w/tin foil); Pour 1/2 cup water into crock pot & steam on high 3 to 4 hrs. BUTTER SAUCE:  Mix all ingredients and cook over medium heat, stirring constantly, until sugar dissolves. Spoon over pudding slices when serving. Note:  The sweet butter sauce is a great  compliment to the tart taste of the pudding. Source:  Rival Crockpot  Cookbook This recipe gets excellent reviews
 
 
 
 

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                     *  Exported from  MasterCook  *

                               Yam Pudding

Recipe By     :
Serving Size  : 7    Preparation Time :0:00
Categories    : Vegetables & Side Dishes         Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      large         yams or sweet potaotes
     1/4  cup           butter
     1/4  cup           brown sugar
   2      teaspoons     lemon peel -- grated
   1      tablespoon    lemon juice
     1/2  teaspoon      salt
     1/3  cup           brown sugar
     1/2  cup           slivered almonds

Wash yams; drain but do not dry. Set in slow-cooking pot. Cover and cook on low for 4 to 6 hours (depending on size and shape). Cool, peel and place in large bowl. Mash until smooth. Add butter, 1/4 cup brown sugar, lemon peel, juice and salt; mix well. Spoon into greased 1 1/2-qt. baking dish. Sprinkle remaining 1/8 cup brown sugar and almonds on top. Bake in 350 F oven for 40 to 50 minutes.

busted by sooz
 
 
 
 

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