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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
------------------------------------------------------------------------------------
* 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.
- - - - - - - - - - - - - - - - - -
* 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.
- - - - - - - - - - - - - - - - - -
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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