10
delectable
desserts
Everyone loves dessert. And you’ll have a hard time deciding which dessert to choose when you see the variety you can make in your slow cooker. Mixed Berry Cobbler, anyone? How about Cranberry Bread Pudding with a homemade caramel sauce to drizzle over the top? If chocolate is your passion, try Brownie Pudding Cake or Candy Bar Fondue. You won’t be disappointed!
almond granola–topped dates and applesauce
mexican chocolate bread pudding
semisweet-chocolate bread pudding
pears in lemon cream sauce
prep: 20 minutes cook: 11⁄2 to 2 hours (high) makes: 6 servings
These velvety and lemony-sauced pears make a captivating finish to any meal. If you like, spoon the mixture over toasted pound cake slices for a company dessert.
6 medium ripe yet firm pears
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1⁄3 cup packed brown sugar
1⁄4 teaspoon ground nutmeg
1⁄2 of an 8-ounce package cream cheese, cut into cubes and softened
1⁄4 cup whipping cream
3 tablespoons broken pecans, toasted
6 sugar cookies (optional)
1 If desired, peel pears; halve pears lengthwise and remove cores. Place pears in a medium bowl. Add lemon peel and lemon juice; toss gently to coat. Add brown sugar and nutmeg; toss gently to combine. Transfer pear mixture to a 31⁄2- or 4-quart slow cooker.
2 Cover and cook on high-heat setting for 11⁄2 to 2 hours (do not use low-heat setting). Using a slotted spoon, transfer pears to dessert dishes. Reserve cooking liquid.
3 For sauce, add cream cheese and whipping cream to liquid in cooker. Cook and stir with a wire whisk until cream cheese is melted. Spoon the sauce over pears. Sprinkle with pecans. If desired, garnish with sugar cookies.
nutrition facts per serving: 273 cal., 13 g total fat (7 g sat. fat), 34 mg chol., 65 mg sodium, 40 g carbo., 4 g dietary fiber, 3 g protein.
caramel-spiced pears
prep: 20 minutes cook: 31⁄2 to 4 hours (low) or 11⁄2 to 2 hours (high) makes: 8 servings
Warm pears drizzled with caramel and sprinkled with cashews—now that’s a dessert lover’s delight. Don’t skip the vanilla ice cream.
8 pears (7 to 8 ounces each)
1 teaspoon ground cinnamon
1⁄4 teaspoon ground cloves
3⁄4 cup apple juice or apple cider
2 tablespoons lemon juice
1 12-ounce jar caramel ice cream topping
1⁄2 cup chopped lightly salted cashews or honey-roasted cashews
1 If desired, peel pears; halve pears lengthwise and remove cores. Place pears in a 4- to 6-quart slow cooker. Sprinkle evenly with cinnamon and cloves. Pour apple juice and lemon juice over pears.
2 Cover and cook on low-heat setting for 31⁄2 to 4 hours or on high-heat setting for 11⁄2 to 2 hours. Using a slotted spoon, transfer pears to serving dishes. Drizzle with caramel topping; sprinkle with cashews.
nutrition facts per serving: 286 cal., 4 g total fat (1 g sat. fat), 0 mg chol., 130 mg sodium, 63 g carbo., 7 g dietary fiber, 2 g protein.
fruity rice pudding
prep: 15 minutes cook: 2 hours (low) stand: 30 minutes makes: 8 servings
Make this apricot-studded rice pudding and be sure to turn the slow cooker off just before serving your dinner. Dessert will be ready to eat just after you’ve finished your meal.
Nonstick cooking spray
2 5.5-ounce packages rice pudding mix with raisins and spice
3 cups whole milk
1⁄2 cup snipped dried apricots or snipped dried cherries
2 tablespoons butter, softened
1⁄3 cup pecans or almonds, toasted*
1 Lightly coat the inside of a 31⁄2- or 4-quart slow cooker with cooking spray. In the prepared cooker combine the rice mixes, milk, apricots, and butter.
2 Cover and cook on low-heat setting for 2 hours or until rice is tender (do not use high-heat setting). Turn off cooker. Stir pudding. Let stand, uncovered, for about 30 minutes.
3 To serve, stir well and spoon into dessert dishes. Top with toasted nuts.
nutrition facts per serving: 280 cal., 10 g total fat (4 g sat. fat), 21 mg chol., 214 mg sodium, 44 g carbo., 2 g dietary fiber, 6 g protein.
*test kitchen tip: To toast nuts, spread nuts in a single layer in a shallow baking pan. Bake in a 350°F oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice so the nuts don’t burn.
almond granola–topped dates and applesauce
prep: 25 minutes cook: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) makes: 10 servings
If you have the time, be sure to make your own crunchy granola using the recipe below. Enjoy any leftovers for breakfast splashed with some milk.
31⁄2 to 4 pounds cooking apples (such as Granny Smith), peeled, cored, and cut into chunks
1⁄4 cup orange juice
1⁄4 cup apple juice or apple cider
1⁄2 cup packed brown sugar
11⁄2 teaspoons apple pie spice
1 8-ounce package chopped dates or 1 cup dried cherries or raisins
2⁄3 cup Almond Granola or purchased granola cereal
1 Place apples in a 4- to 6-quart slow cooker. Add orange juice, apple juice, brown sugar, and apple pie spice; toss to coat. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21⁄2 to 3 hours (apples should be very tender).
2 Using a potato masher or an immersion blender mash or blend apple mixture to desired consistency. Stir in dates. Serve warm topped with Almond Granola.
nutrition facts per serving: 223 cal., 2 g total fat (0 g sat. fat), 1 mg chol., 9 mg sodium, 54 g carbo., 6 g dietary fiber, 2 g protein.
almond granola: Preheat oven to 300°F. In a large bowl combine 2 cups regular rolled oats, 11⁄2 cups sliced almonds, 1⁄4 cup toasted wheat germ, and 1 teaspoon ground cinnamon. In a small bowl stir together 1⁄2 cup honey and 2 tablespoons butter, melted; stir honey mixture into oat mixture. Spread evenly in a greased 15x10x1-inch baking pan. Bake, uncovered, for 30 to 35 minutes or until lightly browned, stirring once. Transfer and spread on a large piece of foil to cool. Store in an airtight container at room temperature for up to 1 week or place in a freezer container and freeze for up to 3 months. Makes 5 cups.
stuffed apples
prep: 20 minutes cook: 5 hours (low) or 21⁄2 hours (high) makes: 4 servings
Figs or raisins, brown sugar, and cinnamon are perfect mates for the stuffing in these apples. If you like, sprinkle each serving with chopped toasted pecans.
4 medium tart baking apples (such as Granny Smith)
1⁄3 cup snipped dried figs or raisins
1⁄4 cup packed brown sugar
1⁄2 teaspoon apple pie spice or ground cinnamon
1⁄4 cup apple juice
1 tablespoon butter or margarine, cut into 4 pieces
1 Core apples; peel a strip from the top of each apple. Place apples, top sides up, in a 31⁄2- or 4-quart slow cooker.
2 In a small bowl combine figs, brown sugar, and apple pie spice. Spoon mixture into centers of apples, patting in with a knife or narrow metal spatula. Pour apple juice around apples in cooker. Top each apple with a piece of butter.
3 Cover and cook on low-heat setting for 5 hours or on high-heat setting for 21⁄2 hours.
4 Using a large spoon, transfer apples to dessert dishes. Spoon the cooking liquid from cooker over apples. Serve warm.
nutrition facts per serving: 200 cal., 3 g total fat (2 g sat. fat), 8 mg chol., 31 mg sodium, 45 g carbo., 5 g dietary fiber, 1 g protein.
mixed berry cobbler
prep: 15 minutes cook: 3 hours (low) + 1 hour (high) stand: 30 minutes makes: 8 to 10 servings
How easy it is to serve a warm and comforting dessert for a winter meal—especially when it cooks all afternoon. A muffin mix makes it possible.
Nonstick cooking spray
1 12- to 14-ounce package frozen mixed berries
1 21-ounce can blueberry pie filling
1⁄4 cup sugar
1 6.5-ounce package blueberry or triple-berry muffin mix
1⁄3 cup water
2 tablespoons cooking oil
Frozen whipped dessert topping, thawed, or vanilla ice cream (optional)
1 Lightly coat the inside of a 31⁄2- or 4-quart slow cooker with nonstick cooking spray. In the prepared cooker combine frozen mixed berries, pie filling, and sugar.
2 Cover and cook on low-heat setting (do not use high-heat setting) for 3 hours.
3 Turn to high-heat setting. In a medium bowl combine muffin mix, the water, and oil; stir just until combined. Spoon muffin mixture over mixture in cooker. Cover and cook for about 1 hour more or until a toothpick inserted into center of muffin mixture comes out clean.
4 Turn off cooker. Let stand, uncovered, for 30 to 45 minutes.
5 To serve, spoon warm cobbler into dessert dishes. If desired, top with whipped dessert topping.
nutrition facts per serving: 257 cal., 7 g total fat (1 g sat. fat), 1 mg chol., 155 mg sodium, 50 g carbo., 4 g dietary fiber, 1 g protein.
spiced peach compote
prep: 10 minutes cook: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) makes: 8 servings
Serve this warm fruit compote as a dessert soup or over ice cream to make an amazing sundae. It’s simply delicious.
2 29-ounce cans sliced peaches in juice
1⁄2 cup dried tart cherries
1⁄2 cup dried apricots
1⁄2 cup dried figs, stems removed
1⁄2 cup orange juice
3 2-inch-long cinnamon sticks
Vanilla ice cream (optional)
1 Drain one of the cans of sliced peaches. In a 31⁄2- or 4-quart slow cooker combine drained peaches, peaches with juice, cherries, apricots, figs, orange juice, and cinnamon sticks.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21⁄2 to 3 hours. Discard cinnamon sticks. If desired, using a slotted spoon, serve warm fruit mixture over ice cream.
nutrition facts per serving: 246 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 20 mg sodium, 60 g carbo., 4 g dietary fiber, 3 g protein.
cranberry bread pudding
prep: 25 minutes cook: 4 hours (low) or 2 hours (high) makes: 6 servings
If you’ve never eaten bread pudding, this cranberry-jeweled recipe will convince you of its appeal. The homemade caramel sauce is a must!
11⁄2 cups half-and-half or light cream
1⁄2 of a 6-ounce package white baking bars or squares, coarsely chopped
1⁄3 cup snipped dried cranberries or dried cherries
2 eggs, beaten
1⁄2 cup sugar
1⁄2 teaspoon ground ginger
3 cups dry 1⁄2-inch bread cubes (about 41⁄2 slices)
1⁄4 cup coarsely chopped pecans or hazelnuts
Whipped cream (optional)
Grated white baking bar (optional)
Ground ginger (optional)
1 In a small saucepan heat half-and-half over medium heat until very warm but not boiling. Remove from heat; add chopped white baking bar and cranberries. Stir until baking bar is melted.
2 In a bowl combine eggs, sugar, and 1⁄2 teaspoon ginger. Whisk in the cream mixture. Gently stir in bread cubes and nuts. Pour mixture into a 1-quart soufflé dish (dish will be full). Cover the dish tightly with foil.
3 Pour 1 cup warm water into a 31⁄2- to 5-quart slow cooker. Tear off an 18x12-inch piece of heavy foil. Divide in half lengthwise. Fold each piece into thirds lengthwise. Crisscross the strips and place the soufflé dish in the center of the foil cross. Bringing up foil strips, lift the ends of the strips to transfer the dish and foil to the cooker. (Leave foil strips under dish.)
4 Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours. Using the foil strips, carefully lift dish out of cooker. Serve pudding warm or chilled. If desired, serve with whipped cream and sprinkle with grated white baking bar and additional ground ginger.
nutrition facts per serving: 360 cal., 17 g total fat (8 g sat. fat), 98 mg chol., 177 mg sodium, 45 g carbo., 1 g dietary fiber, 7 g protein.
apple-cherry cobbler
prep: 15 minutes cook: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) makes: 6 to 8 servings
Triangles of refrigerated crescent rolls are baked ahead of time to place on top of each serving of this luscious apple and cherry cobbler.
1⁄2 cup sugar
4 teaspoons quick-cooking tapioca
1 teaspoon apple pie spice
11⁄2 pounds cooking apples, peeled, cored, and cut into 1⁄2-inch-thick slices (41⁄2 cups)
1 16-ounce can pitted tart red cherries, undrained
1⁄2 cup dried cherries
Spiced Triangles
Ice cream (such as butter pecan or cinnamon) (optional)
1 In a 31⁄2- or 4-quart slow cooker combine sugar, tapioca, and apple pie spice. Stir in apple slices, canned cherries, and dried cherries.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-setting for 21⁄2 to 3 hours.
3 To serve, spoon the apple mixture into dessert dishes. Top with Spiced Triangles and, if desired, ice cream.
nutrition facts per serving: 414 cal., 10 g total fat (4 g sat. fat), 5 mg chol., 317 mg sodium, 79 g carbo., 5 g dietary fiber, 7 g protein.
spiced triangles: Preheat oven to 375°F. In a small bowl combine 1 tablespoon sugar and 1⁄2 teaspoon apple pie spice. Unroll one 8-ounce package (8) refrigerated crescent rolls. Separate triangles. Brush 1 tablespoon melted butter or margarine over dough triangles; lightly sprinkle with sugar mixture. Cut each triangle into three smaller triangles. Place on an ungreased baking sheet. Bake for 8 to 10 minutes or until bottoms are lightly browned. Transfer triangles to a wire rack and let cool. Makes 24 triangles.
cherry gingerbread
prep: 20 minutes cook: 13⁄4 hours (high) cool: 30 minutes makes: 6 servings
A sweet and spicy classic gets an update. The crystallized ginger and dried cherries give this homey dessert a sophisticated flair.
3⁄4 cup all-purpose flour
1⁄4 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon ground cinnamon
Dash salt
Dash ground allspice
1⁄4 cup shortening
2 tablespoons packed brown sugar
1 egg
3 tablespoons molasses
1⁄4 cup boiling water
2 tablespoons snipped dried cherries or mixed dried fruit bits
2 teaspoons finely chopped crystallized ginger
3⁄4 cup whipped cream (optional)
1 teaspoon finely shredded lemon peel (optional)
1 Generously grease the bottom and halfway up the sides of a 1-pint straight-sided wide- mouth canning jar. Flour the jar; set aside.
2 In a bowl stir together flour, baking powder, baking soda, cinnamon, salt, and allspice. In a mixing bowl beat shortening and brown sugar with an electric mixer on medium speed until combined. Add egg and molasses. Beat for 1 minute more. Alternately add flour mixture and the boiling water, beating on low speed after each addition. Stir in cherries and ginger. Pour into prepared canning jar. Cover jar tightly with greased foil, greased side down. Place in a 31⁄2- or 4-quart slow cooker. Pour 1 cup water around jar.
3 Cover and cook on high-heat setting for 13⁄4 hours or until a toothpick inserted near the center comes out clean (do not use low-heat setting).
4 Remove jar from slow cooker; cool for 10 minutes. Using a small spatula, loosen bread from sides of jar; remove from jar. Cool for 20 minutes on a wire rack. To serve, cut bread into 12 slices and place 2 slices on each dessert plate. If desired, in small bowl combine the whipped cream and lemon peel; top each serving with whipped cream mixture.
nutrition facts per serving: 189 cal., 10 g total fat (2 g sat. fat), 36 mg chol., 104 mg sodium, 24 g carbo., 1 g dietary fiber, 3 g protein.
gingerbread pudding cake
prep: 15 minutes cook: 2 hours (high) stand: 45 minutes makes: 8 servings
If you love pudding and adore spice cake, this is the dessert for you. Don’t be alarmed—a pudding is nestled underneath the cake!
Nonstick cooking spray
1 14.5-ounce package gingerbread mix
1⁄2 cup milk
1⁄2 cup raisins
21⁄4 cups water
3⁄4 cup packed brown sugar
3⁄4 cup butter
Vanilla ice cream (optional)
1 Lightly coat the inside of a 31⁄2- or 4-quart slow cooker with cooking spray; set aside. In a medium bowl stir together the gingerbread mix and milk until moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker.
2 In a medium saucepan combine the water, brown sugar, and butter; bring to boiling. Carefully pour sugar mixture over batter in cooker.
3 Cover and cook on high-heat setting for 2 hours (do not use low-heat setting; center may appear moist but will set up as it stands). Turn off cooker. Let stand, uncovered, for 45 minutes before serving.
4 To serve, spoon warm cake into dessert dishes. If desired, serve with vanilla ice cream.
nutrition facts per serving: 501 cal., 24 g total fat (13 g sat. fat), 50 mg chol., 548 mg sodium, 70 g carbo., 1 g dietary fiber, 4 g protein.
orange pudding caramel cake
prep: 25 minutes cook: 41⁄2 to 5 hours (low) stand: 45 minutes makes: 6 to 8 servings
Who could resist this dessert? The cake bakes up perfectly in the slow cooker while an orange-flavored pudding develops below it. Brilliant!
Nonstick cooking spray or disposable slow-cooker liner
1 cup all-purpose flour
1⁄3 cup granulated sugar
1 teaspoon baking powder
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon salt
1⁄2 cup milk
2 tablespoons butter, melted
1⁄2 cup chopped pecans
1⁄4 cup dried currants or raisins
3⁄4 cup water
1⁄2 teaspoon finely shredded orange peel
3⁄4 cup orange juice
2⁄3 cup packed brown sugar
1 tablespoon butter
Caramel ice cream topping
Chopped pecans
1 Lightly coat the inside of a 31⁄2- or 4-quart slow cooker with nonstick cooking spray or line with a disposable liner.
2 In a medium bowl combine flour, granulated sugar, baking powder, cinnamon, and salt. Add milk and melted butter; stir just until combined. Stir in 1⁄2 cup pecans and currants. Spread evenly in the bottom of the prepared cooker.
3 In a medium saucepan combine the water, orange peel, orange juice, brown sugar, and 1 tablespoon butter. Bring to boiling, stirring to dissolve sugar; reduce heat. Boil gently, uncovered, for 2 minutes. Carefully pour over mixture in cooker.
4 Cover and cook on low-heat setting for 41⁄2 to 5 hours (do not use high-heat setting). Remove liner from cooker or turn off cooker. Let stand, uncovered, for about 45 minutes.
5 To serve, spoon pudding cake into dessert dishes. Top with caramel topping and sprinkle with chopped pecans.
nutrition facts per serving: 390 cal., 15 g total fat (6 g sat. fat), 23 mg chol., 255 mg sodium, 61 g carbo., 2 g dietary fiber, 5 g protein.
mexican chocolate bread pudding
prep: 15 minutes cook: 4 hours (low) or 2 hours (high) makes: 6 servings
The addition of cinnamon to chocolate is celebrated in Mexican cuisine. Here the two pair up for a memorable bread pudding.
Nonstick cooking spray
11⁄2 cups half-and-half or light cream
3 ounces unsweetened chocolate, coarsely chopped
1⁄3 cup raisins (optional)
2 eggs, beaten
1⁄2 cup sugar
3⁄4 teaspoon ground cinnamon
3 cups 1⁄2-inch bread cubes (about 4 slices)
Whipped cream (optional)
Chopped nuts (optional)
1 Lightly coat a 1-quart soufflé dish and a 12-inch square of heavy foil with nonstick cooking spray. In a small saucepan heat half-and-half, chocolate, and if desired, raisins over low heat, stirring until chocolate is melted. Cool slightly.
2 In a medium bowl whisk together eggs, sugar, and cinnamon. Whisk in cream mixture. Gently stir in bread cubes. Pour into prepared soufflé dish. Cover the dish tightly with prepared foil.
3 Tear off two 15x6-inch pieces of heavy foil. Fold each piece in thirds lengthwise. Crisscross the strips and place the soufflé dish in the center. Bringing up foil strips, lift the ends of the strips and transfer the dish and foil to a 31⁄2- to 5-quart slow cooker. (Leave foil strips under dish.) Pour warm water into the cooker around the dish to a depth of 2 inches (about 1 cup).
4 Cover and cook on low-heat setting for about 4 hours or on high-heat setting for about 2 hours or until a knife inserted near the center comes out clean.
5 Using foil strips, carefully lift the dish out of cooker. Serve bread pudding warm or chilled. If desired, top each serving with a dollop of whipped cream and sprinkle with nuts.
nutrition facts per serving: 281 cal., 17 g total fat (8 g sat. fat), 95 mg chol., 124 mg sodium, 31 g carbo., 2.0 g dietary fiber, 7 g protein.
semisweet-chocolate bread pudding
prep: 20 minutes cook: 21⁄2 hours (low) stand: 30 minutes makes: 8 servings
Remember to plan for oven-drying the bread cubes for this bread pudding. It will become one of your favorites, especially when served warm with whipped cream.
Nonstick cooking spray
3 cups milk
3⁄4 cup semisweet chocolate pieces
3⁄4 cup presweetened cocoa powder
3 eggs, lightly beaten
5 cups 1⁄2-inch cubes Hawaiian sweet bread or cinnamon swirl bread (no raisins), dried*
Whipped cream (optional)
Presweetened cocoa powder (optional)
1 Lightly coat the inside of a 31⁄2- or 4-quart slow cooker with cooking spray.
2 In a medium saucepan bring milk to simmering; remove from heat. Add chocolate and 3⁄4 cup cocoa powder (do not stir); let stand for 5 minutes. Whisk until smooth; cool slightly (about 10 minutes). In a large bowl whisk together the eggs and chocolate mixture. Gently stir in bread cubes. Spoon bread mixture into the prepared cooker.
3 Cover and cook on low-heat setting for about 21⁄2 hours or until puffed and a knife inserted near center comes out clean (do not use high-heat setting). Turn off cooker. Let stand, uncovered, for 30 minutes (pudding will fall during cooling).
4 To serve, spoon warm pudding into dessert dishes. If desired, top each serving with whipped cream and sprinkle with presweetened cocoa powder.
nutrition facts per serving: 360 cal., 12 g total fat (6 g sat. fat), 95 mg chol., 214 mg sodium, 62 g carbo., 4 g dietary fiber, 9 g protein.
* test kitchen tip: To make dry bread cubes, spread fresh bread cubes in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, in a 300°F oven for 10 to 15 minutes or until dry, stirring twice; cool.
brownie pudding cake
prep: 15 minutes cook: 2 hours (high) cool: 30 minutes makes: 8 servings
Thanks to this recipe, you can have your cake and pudding too. Rich chocolate infuses this cake and pudding combo. Top with ice cream for a real treat.
Nonstick cooking spray
1 19.8-ounce package brownie mix
1⁄2 cup butter or margarine, melted
2 eggs
1⁄4 cup water
3⁄4 cup sugar
3⁄4 cup unsweetened cocoa powder
3 cups boiling water
1 Lightly coat a 31⁄2- or 4-quart slow cooker with nonstick cooking spray.
2 For batter, in a medium bowl stir together brownie mix, melted butter, eggs, and the 1⁄4 cup water until batter is nearly smooth. Spread brownie batter evenly in the bottom of prepared slow cooker.
3 In another bowl combine sugar and cocoa powder. Gradually stir the 3 cups boiling water into the sugar-cocoa mixture. Pour evenly over batter in slow cooker.
4 Cover and cook on high-heat setting for 2 hours (do not use low-heat setting; center may appear moist but will set up upon standing). Turn off slow cooker. Cool, uncovered, for 30 to 45 minutes.
5 To serve, spoon warm cake into dessert dishes; spoon pudding over cake.
nutrition facts per serving: 534 cal., 25 g total fat (10 g sat. fat), 86 mg chol., 355 mg sodium, 76 g carbo., 0 g dietary fiber, 6 g protein.
raspberry fudgey brownies
prep: 15 minutes cook: 3 to 31⁄2 hours (high) cool: 10 minutes makes: 12 brownie slices
Chocolate paired with raspberries is a decadent dessert combination. Dress it up by sprinkling each serving with fresh raspberries and dusting with powdered sugar.
1⁄2 cup margarine or butter
2 ounces unsweetened chocolate
2 eggs
3⁄4 cup sugar
1⁄3 cup seedless red raspberry jam
1 teaspoon vanilla
3⁄4 cup all-purpose flour
1⁄4 teaspoon baking powder
Vanilla ice cream (optional)
Chocolate ice cream topping (optional)
Fresh raspberries (optional)
1 Generously grease two 1-pint straight-sided wide-mouth canning jars. Flour the greased jars; set aside.
2 In a saucepan melt margarine and chocolate over low heat. Remove from heat. Stir in eggs, sugar, jam, and vanilla. Using a spoon, beat lightly just until combined. Stir in flour and baking powder. Pour batter into prepared jars. Cover jars tightly with greased foil, greased side down. Place jars in a 31⁄2- or 4-quart slow cooker. Pour 1 cup water around jars.
3 Cover and cook on high-heat setting for 3 to 31⁄2 hours (do not use low-heat setting) or until a toothpick inserted near the centers of brownie rolls comes out clean. Remove jars from cooker; cool for 10 minutes. Using a metal spatula, loosen brownies from sides of jars. Carefully remove rolls from jars. Place rolls on their sides on a wire rack; cool completely. To serve, cut each roll into 6 slices. If desired, serve with ice cream, ice cream topping, and fresh raspberries.
nutrition facts per serving: 204 cal., 11 g total fat (0 g sat. fat), 36 mg chol., 109 mg sodium, 26 g carbo., 1 g dietary fiber, 2 g protein.
candy bar fondue
prep: 15 minutes cook: 2 to 21⁄2 hours (low) makes: 12 servings
A small slow cooker doubles as a fondue pot. Creamy, delightfully rich, and studded with almonds, this fondue will knock your socks off.
4 1.76-ounce bars chocolate-coated almond nougat, chopped
1 7-ounce bar milk chocolate, chopped
1 7-ounce jar marshmallow crème
3⁄4 cup whipping cream, half-and-half, or light cream
1⁄4 cup finely chopped almonds, toasted
2 to 3 tablespoons almond, hazelnut, or raspberry liqueur (optional)
Assorted dippers: sugar wafers, pound cake cubes, strawberries, cherries, and/or pineapple pieces
Finely chopped toasted almonds, toasted coconut, miniature semisweet chocolate pieces, multicolored candy sprinkles, and/or almond toffee pieces (optional)
1 In a 31⁄2-quart slow cooker combine nougat bars, milk chocolate bar, marshmallow crème, and whipping cream.
2 Cover and cook on low-heat setting for 2 to 21⁄2 hours (do not use high-heat setting). Stir until smooth. Stir in the 1⁄4 cup almonds and, if desired, almond liqueur.
3 To serve, if desired, transfer chocolate mixture to a 11⁄2-quart slow cooker. Keep covered on warm setting or low-heat setting for up to 1 hour. Stir occasionally.
4 Spear dippers with fondue forks. Dip into chocolate mixture, swirling as you dip. If desired, dip in coconut, candy pieces, and/or additional almonds to coat.
nutrition facts per serving (fondue only): 294 cal., 16 g total fat (8 g sat. fat), 25 mg chol., 55 mg sodium, 34 g carbo., 1 g dietary fiber, 3 g protein.
