Desserts
Bread Pudding
Winifred Ewy, Newton, KS
Helen King, Fairbank, IA
Elaine Patton
West Middletown, PA
Makes 6 servings
(Ideal slow cooker size: 4-quart)
8 slices bread (raisin bread is especially good), cubed
4 eggs
2 cups milk
¼ cup sugar
¼ cup melted butter, or margarine
½ cup raisins (use only ¼ cup if using raisin bread)
½ tsp. cinnamon
Sauce:
2 Tbsp. butter, or margarine
2 Tbsp. flour
1 cup water
¾ cup sugar
1 tsp. vanilla
1. Place bread cubes in greased slow cooker.
2. Beat together eggs and milk. Stir in sugar, butter, raisins, and cinnamon. Pour over bread and stir.
3. Cover and cook on High 1 hour. Reduce heat to Low and cook 3-4 hours, or until thermometer reaches 160°.
4. Make sauce just before pudding is done baking. Begin by melting butter in saucepan. Stir in flour until smooth. Gradually add water, sugar, and vanilla. Bring to boil. Cook, stirring constantly for 2 minutes, or until thickened.
5. Serve sauce over warm bread pudding.
Variations:
1. Use dried cherries instead of raisins. Use cherry flavoring in sauce instead of vanilla.
Char Hagnes
Montague, MI
2. Use ¼ tsp. ground cinnamon and ¼ tsp. ground nutmeg, instead of ½ tsp. ground cinnamon in pudding.
3. Use 8 cups day-old unfrosted cinnamon rolls instead of the bread.
Beatrice Orgist
Richardson, TX
4. Use ½ tsp. vanilla and ¼ tsp. ground nutmeg instead of ½ tsp. cinnamon.
Nanci Keatley
Salem, OR
To achieve the best volume in baked goods, always use large fresh eggs.
Sara Wilson
Blairstown, MO
Old-Fashioned Rice Pudding
Ann Bender
Fort Defiance, VA
Gladys M. High
Ephrata, PA
Mrs. Don Martins
Fairbank, IA
Makes 6 servings
(Ideal slow cooker size: 4-quart)
2½ cups cooked rice
1½ cups evaporated milk (or scalded milk)
⅔ cup brown, or white, sugar
1 Tbsp. soft butter
2 tsp. vanilla
½-1 tsp. nutmeg
1 eggs, beaten
½-1 cup raisins
1. Mix together all ingredients. Pour into lightly greased slow cooker.
2. Cover and cook on High 2 hours, or on Low 4-6 hours. Stir after first hour.
3. Serve warm or cold.
Mama’s Rice Pudding
Donna Barnitz, Jenks, OK
Shari Jensen, Fountain, CO
Makes 4-6 servings
(Ideal slow cooker size: 4-quart)
½ cup white rice, uncooked
½ cup sugar
1 tsp. vanilla
1 tsp. lemon extract
1 cup plus 2 Tbsp. milk
1 tsp. butter
2 eggs, beaten
1 tsp. cinnamon
½ cup raisins
1 cup whipping cream, whipped
nutmeg
1. Combine all ingredients except whipped cream and nutmeg in slow cooker. Stir well.
2. Cover pot. Cook on Low 6-7 hours, until rice is tender and milk absorbed. Be sure to stir once every 2 hours during cooking.
3. Pour into bowl. Cover with plastic wrap and chill.
4. Before serving, fold in whipped cream and sprinkle with nutmeg.
Chopping dried fruit can be difficult. Make it easier by spraying your kitchen scissors with nonstick cooking spray before chopping. Fruits won’t stick to the blade.
Cyndie Marrara
Port Matilda, PA
Ann’s Rice Pudding
Ann Sunday McDowell
Newtown, PA
Makes 6-8 servings
(Ideal slow cooker size: 4-quart)
1 cup uncooked, long grain white rice
3 cups milk
3 Tbsp. butter
½ tsp. salt
¾ cup sugar
3 eggs, beaten
½ tsp. freshly ground nutmeg
1 tsp. vanilla
1. Cook rice according to package directions.
2. Mix together all ingredients in greased 1½-qt. casserole dish. Cover with greased foil and set inside slow cooker. Add 1 cup water to slow cooker (around the outside of the casserole).
3. Cover and cook on High 2 hours.
Dolores’ Rice Pudding
Dolores Metzler
Mechanicsburg, PA
Makes 8-10 servings
(Ideal slow cooker size: 4-quart)
1 cup white uncooked rice
1 cup sugar
4 cups milk
3 eggs
1½ cups milk
2 tsp. vanilla
¼ tsp. salt
nutmeg, or cinnamon
1. In slow cooker, mix together rice, sugar, and 4 cups milk.
2. Cook on High 3 hours.
3. Beat together eggs, 1½ cups milk, vanilla, and salt. Add to slow cooker. Stir.
4. Cook on High 25-30 minutes.
5. Sprinkle with nutmeg or cinnamon. Serve warm.
Custard Rice Pudding
Iva Schmidt, Fergus Falls, MN
Makes 4-6 servings
(Ideal slow cooker size: 4-quart)
¼ cup rice, uncooked
2 eggs
⅓ cup sugar
¼ tsp. salt
½ tsp. vanilla
1½ cups milk
⅓ cup raisins
nutmeg, or cinnamon
2 cups water
1. Cook rice according to package directions.
2. Beat together eggs, sugar, salt, vanilla, and milk. Stir in rice and raisins.
3. Put in 1-quart baking dish that will fit into your slow cooker. Sprinkle with nutmeg or cinnamon.
4. Cover with foil and set on metal trivet or a canning jar ring in bottom of slow cooker. Pour water around casserole.
5. Cover cooker. Cook on High 2-2½ hours, or until set.
6. Serve warm or cold.
Slow-Cooker Tapioca
Nancy W. Huber
Green Park, PA
Makes 10-12 servings
(Ideal slow cooker size: 4-quart)
2 quarts milk
1 cup small pearl tapioca
1 to 1½ cups sugar
4 eggs, beaten
1 tsp. vanilla
whipped cream, or fruit of choice, optional
1. Combine milk, tapioca, and sugar in slow cooker. Cook on High 3 hours.
2. Mix together eggs, vanilla, and a little hot milk from slow cooker. Add to slow cooker. Cook on High 20 more minutes. Chill.
3. Serve with whipped cream or fruit.
Tapioca Salad
Karen Ashworth
Duenweg, MO
Makes 10-12 servings
(Ideal slow cooker size: 4-quart)
10 Tbsp. large pearl tapioca
½ cup sugar to taste
dash salt
4 cups water
1 cup grapes, cut in half
1 cup crushed pineapple
1 cup whipped cream
1. Mix together tapioca, sugar, salt, and water in slow cooker.
2. Cook on High 3 hours, or until tapioca pearls are almost translucent.
3. Cool thoroughly in refrigerator.
4. Stir in remaining ingredients. Serve cold.
Variation:
Add 1 small can mandarin oranges, drained, when adding rest of fruit.
Blushing Apple Tapioca
Julie Weaver
Reinholds, PA
Makes 8-10 servings
(Ideal slow cooker size: 4-quart)
8-10 tart apples
½ cup sugar
4 Tbsp. minute tapioca
4 Tbsp. red cinnamon candy
½ cup water
whipped topping, optional
1. Pare and core apples. Cut into eighths lengthwise and place in slow cooker.
2. Mix together sugar, tapioca, candy, and water. Pour over apples.
3. Cook on High 3-4 hours.
4. Serve hot or cold. Top with whipped cream.
Baked Apples with Raisins
Vera Schmucker
Goshen, IN
Connie B. Weaver
Bethlehem, PA
Makes 6-8 servings
(Ideal slow cooker size: 4-quart)
6-8 medium-sized baking apples, cored
2 Tbsp. raisins
¼ cup sugar
1 tsp. cinnamon
1 Tbsp. butter
½ cup water
1. Remove top inch of peel from each apple.
2. Mix together raisins and sugar. Spoon into center of apples.
3. Sprinkle with additional sugar and dot with butter.
4. Place apples in slow cooker. Add water. Cover and cook on Low 7-9 hours, or on High 2½-3½ hours.
“Bake” cakes in a cake pan set directly on the bottom of your slow cooker. Cover the top with 4-5 layers of paper towels to help absorb the moisture from the top of the cake. Tilt the cooker lid open slightly to let extra moisture escape.
Eleanor J. Ferreira
North Chelmsford, MA
Raisin Nut-Stuffed Apples
Margaret Rich
North Newton, KS
Makes 6 servings
(Ideal slow cooker size: 4-quart)
6 baking apples, cored
2 Tbsp. butter, or margarine, melted
¼ cup packed brown sugar
¾ cup raisins
3 Tbsp. chopped walnuts
½ cup water
1. Peel a strip around apple about one-third of the way below the stem end to prevent splitting.
2. Mix together butter and brown sugar. Stir in raisins and walnuts. Stuff into apple cavities.
3. Place apples in slow cooker. Add water.
4. Cover and cook on Low 6-8 hours.
Fruit/Nut Baked Apples
Cyndie Marrara
Port Matilda, PA
Makes 4 servings
(Ideal slow cooker size: 4-quart)
4 large firm baking apples
1 Tbsp. lemon juice
⅓ cup chopped dried apricots
⅓ cup chopped walnuts, or pecans
3 Tbsp. packed brown sugar
½ tsp. cinnamon
2 Tbsp. melted butter
½ cup water, or apple juice
4 pecan halves, optional
1. Scoop out center of apples creating a cavity 1½ inches wide and stopping ½ inch from the bottom of each. Peel top of each apple down about 1 inch. Brush edges with lemon juice.
2. Mix together apricots, nuts, brown sugar, and cinnamon. Stir in butter. Spoon mixture evenly into apples.
3. Put ½ cup water or juice in bottom of slow cooker. Put 2 apples in bottom, and 2 apples above, but not squarely on top of other apples. Cover and cook on Low 1½-3 hours, or until tender.
4. Serve warm or at room temperature. Top each apple with a pecan half, if desired.
Nut-Filled Baked Apples
Joyce Cox
Port Angeles, WA
Makes 8 servings
(Ideal slow cooker size: 5-6-quart)
1 cup nuts of your choice, ground
¼ cup (packed) brown sugar
½ tsp. cinnamon
1 egg, beaten
8 medium baking apples, kept whole, but cored
1 cup sugar
⅓ cup water
2 Tbsp. butter
½ cup water
1. Mix together nuts, brown sugar, cinnamon, and egg. Place apples on rack in large, rectangular slow cooker. Spoon nut-sugar mixture into apples until they are two-thirds full.
2. In saucepan, combine sugar, ⅓ cup water, and butter. Stir over medium heat until sugar dissolves. Pour syrup over the filling in the apples until their cavities are filled.
3. Add ½ cup water to slow cooker around apples.
4. Cover and cook on Low 8-10 hours, or on High 3-4 hours. Serve warm. Top with whipped cream, whipped topping, ice cream, or frozen yogurt, if you wish.
Caramel Apples
Elaine Patton
West Middletown, PA
Rhonda Lee Schmidt
Scranton, PA
Renee Shirk
Mount Joy, PA
Makes 4 servings
(Ideal slow cooker size: 4-quart)
4 very large tart apples, cored
½ cup apple juice
8 Tbsp. brown sugar
12 hot cinnamon candies
4 Tbsp. butter, or margarine
8 caramel candies
¼ tsp. ground cinnamon
whipped cream
1. Remove ½-inch-wide strip of peel off the top of each apple and place apples in slow cooker.
2. Pour apple juice over apples.
3. Fill the center of each apple with 2 Tbsp. brown sugar, 3 hot cinnamon candies, 1 Tbsp. butter, or margarine, and 2 caramel candies. Sprinkle with cinnamon.
4. Cover and cook on Low 4-6 hours, or until tender.
5. Serve hot with whipped cream.
Golden Fruit Compote
Cindy Krestynick
Glen Lyon, PA
Judi Manos
West Islip, NY
Makes 6-8 servings
(Ideal slow cooker size: 4-quart)
1-lb. 13-oz. can peach, or pear, slices, undrained
½ cup dried apricots
¼ cup golden raisins
⅛ tsp. cinnamon
⅛ tsp. nutmeg
¾ cup orange juice
1. Combine undrained peach or pear slices, apricots, raisins, cinnamon, and nutmeg in slow cooker. Stir in orange juice. Completely immerse fruit in liquid.
2. Cover and cook on Low 6-8 hours.
3. Serve cold with angel food or pound cake, or ice cream. Serve warm as a side dish in the main meal.
Variation:
If you prefer a thicker compote, mix together 2 Tbsp. cornstarch and ¼ cup cold water until smooth. Stir into hot fruit 15 minutes before end of cooking time. Stir until absorbed in juice.
Fruit Compote Dessert
Beatrice Orgish
Richardson, TX
Makes 8 servings
(Ideal slow cooker size: 4-quart)
2 medium tart apples, peeled
2 medium fresh peaches, peeled and cubed
2 cups unsweetened pineapple chunks
1¼ cups unsweetened pineapple juice
¼ cup honey
2¼-inch thick lemon slices
3½-inch cinnamon stick
1 medium firm banana, thinly sliced
whipped cream, optional
sliced almonds, optional
maraschino cherries, optional
1. Cut apples into ¼-inch slices and then in half horizontally. Place in slow cooker.
2. Add peaches, pineapple, pineapple juice, honey, lemon, and cinnamon. Cover and cook on Low 3-4 hours.
3. Stir in banana slices just before serving. Garnish with whipped cream, sliced almonds, and cherries, if you wish.
Hot Curried Fruit Compote
Cathy Boshart
Lebanon, PA
Makes 12 servings
(Ideal slow cooker size: 4-quart)
1-lb. can peach halves
1-lb. can pear halves
1-lb. can apricot halves
1-lb. can pineapple chunks
4 medium bananas, sliced
15 maraschino cherries
⅓ cup walnut halves
⅓ cup margarine
⅔ cup brown sugar
½ tsp. curry powder (or to taste)
1. Drain fruit. Pour canned fruit into slow cooker. Add bananas.
2. Scatter cherries and walnuts on top.
3. In skillet, melt margarine. Mix in sugar and curry powder. Pour over fruit.
4. Cook on Low 2 hours.
5. Serve hot as a side dish to beef, pork, or poultry; serve warm as a dessert; or serve cold as a topping for ice cream.
Scandinavian Fruit Soup
Willard E. Roth
Elkhart, IN
Makes 12 servings
(Ideal slow cooker size: 4-quart)
1 cup dried apricots
1 cup dried sliced apples
1 cup dried pitted prunes
1 cup canned pitted red cherries
½ cup quick-cooking tapioca
1 cup grape juice, or red wine
3 cups water, or more
½ cup orange juice
¼ cup lemon juice
1 Tbsp. grated orange peel
½ cup brown sugar
1. Combine apricots, apples, prunes, cherries, tapioca, and grape juice in slow cooker. Cover with water.
2. Cook on Low for at least 8 hours.
3. Before serving, stir in remaining ingredients.
4. Serve warm or cold, as a soup or dessert. Delicious served chilled over vanilla ice cream or frozen yogurt.
Hot Fruit Compote
Sue Williams
Gulfport, MS
Makes 4-6 servings
(Ideal slow cooker size: 4-quart)
1 lb. dried prunes
1⅓ cups dried apricots
13½-oz. can pineapple chunks, undrained
1-lb. can pitted dark sweet cherries, undrained
¼ cup dry white wine
2 cups water
1 cup sugar
1. Mix together all ingredients in slow cooker.
2. Cover and cook on Low 7-8 hours, or High 3-4 hours.
3. Serve warm.
Fruit Medley
Angeline Lang
Greeley, CO
Makes 6-8 servings
(Ideal slow cooker size: 4-quart)
1½ lbs. mixed dried fruit
2½ cups water
1 cup sugar
1 Tbsp. honey
peel of half a lemon, cut into thin strips
⅛ tsp. nutmeg
1 cinnamon stick
3 Tbsp. cornstarch
¼ cup cold water
¼ cup Cointreau
1. Place dried fruit in slow cooker. Pour in water.
2. Stir in sugar, honey, lemon peel, nutmeg, and cinnamon.
3. Cover and cook on Low 2-3 hours. Turn cooker to High.
4. Mix cornstarch into water until smooth. Stir into fruit mixture. Cook on High 10 minutes, or until thickened.
5. Stir in Cointreau.
6. Serve warm or chilled. Serve as a side dish with the main course, as a dessert on its own, or as a topping for ice cream.
Rhubarb Sauce
Esther Porter
Minneapolis, MN
Makes 4-6 servings
(Ideal slow cooker size: 3-4-quart)
1½ lbs. rhubarb
⅛ tsp. salt
½ cup water
½-⅔ cup sugar
1. Cut rhubarb into ½-inch slices.
2. Combine all ingredients in slow cooker. Cook on Low 4-5 hours.
3. Serve chilled.
Variation:
Add 1 pint sliced strawberries about 30 minutes before removing from heat.
Strawberry Rhubarb Sauce
Tina Snyder
Manheim, PA
Makes 6-8 servings
(Ideal slow cooker size: 4-quart)
6 cups chopped rhubarb
1 cup sugar
1 cinnamon stick
½ cup white grape juice
2 cups sliced strawberries
1. Place rhubarb in slow cooker. Pour sugar over rhubarb. Add cinnamon stick and grape juice. Stir well.
2. Cover and cook on Low 5-6 hours, or until rhubarb is tender.
3. Stir in strawberries. Cook 1 hour longer.
4. Remove cinnamon stick. Chill.
5. Serve over cake or ice cream.
Old-Fashioned Rice Pudding
Ann Bender
Fort Defiance, VA
Makes 6 servings
(Ideal slow cooker size: 4-quart)
2½ cups cooked rice
1½ cups whole milk
⅔ cup brown sugar
3 eggs, beaten
3 Tbsp. butter, melted
2 tsp. vanilla
½ tsp. ground nutmeg
½ tsp. ground cinnamon
½ cup raisins
1. Mix together all ingredients. Pour into a lightly greased slow cooker.
2. Cover and cook on High 1-2 hours, or on Low 4-6 hours. Stir once during last 30 minutes.
3. Serve warm or cold.
Cook your favorite “Plum Pudding” recipe in a can set inside a slow cooker on a metal rack or trivet. Pour about 2 cups warm water around it. The water helps steam the pudding. Cover the can tightly with foil to help keep the cake dry. Cover the cooker with its lid. Cook on High.
Eleanor J. Ferreira
North Chelmsford, MA
Spiced Applesauce
Judi Manos
West Islip, NY
Makes 6 cups
(Ideal slow cooker size: 4-quart)
12 cups pared, cored, thinly sliced, cooking apples
½ cup sugar
½ tsp. cinnamon
1 cup water
1 Tbsp. lemon juice
freshly grated nutmeg, optional
1. Place apples in slow cooker.
2. Combine sugar and cinnamon. Mix with apples. Stir in water and lemon juice, and nutmeg, if desired.
3. Cover. Cook on Low 5-7 hours, or High 2½-3½ hours.
4. Stir for a chunky sauce. Serve hot or cold.
Chunky Applesauce
Joan Becker
Dodge City, KS
Rosanne Hankins
Stevensville, MD
Makes 8-10 servings
(Ideal slow cooker size: 4-quart)
8 apples, peeled, cored, and cut into chunks or slices (6 cups)
1 tsp. cinnamon
½ cup water
½-1 cup sugar, or cinnamon red hot candies
1. Combine all ingredients in slow cooker.
2. Cook on Low 8-10 hours, or High 3-4 hours.
Applesauce
Charmaine Caesar
Lancaster, PA
Makes 4 cups
(Ideal slow cooker size: 4-quart)
10 medium Winesap, or Golden Delicious, cooking apples
½ cup water
¾ cup sugar
cinnamon, optional
1. Core, peel, and thinly slice apples.
2. Combine all ingredients in slow cooker.
3. Cover. Cook on Low 5 hours.
4. Stir until well blended. If you want a smooth sauce, put through blender or mix with a hand mixer. Cool and serve.
Quick Yummy Peaches
Willard E. Roth
Elkhart, IN
Makes 6 servings
(Ideal slow cooker size: 4-quart)
⅓ cup buttermilk baking mix
⅔ cup dry quick oats
½ cup brown sugar
1 tsp. cinnamon
4 cups sliced peaches (canned or fresh)
½ cup peach juice, or water
1. Mix together baking mix, oats, brown sugar, and cinnamon in greased slow cooker.
2. Stir in peaches and peach juice.
3. Cook on Low for at least 5 hours. (If you like a drier cobbler, remove lid for last 15-30 minutes of cooking.)
4. Serve with frozen yogurt or ice cream.
Scalloped Pineapples
Shirley Hinh
Wayland, IA
Makes 8 servings
(Ideal slow cooker size: 4-quart)
2 cups sugar
3 eggs
¾ cup butter, melted
¾ cup milk
1 large can crushed pineapple, drained
8 slices bread (crusts removed), cubed
1. Mix together all ingredients in slow cooker.
2. Cook on High 2 hours. Reduce heat to Low and cook 1 more hour.
3. Delicious served as a side dish to ham or poultry, or as a dessert served warm or cold. Eat hot or chilled with vanilla ice cream or frozen yogurt.
Black and Blue Cobbler
Renee Shirk
Mount Joy, PA
Makes 6 servings
(Ideal slow cooker size: 5-quart)
1 cup flour
¾ cup sugar
1 tsp. baking powder
¼ tsp. salt
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
2 eggs, beaten
2 Tbsp. milk
2 Tbsp. vegetable oil
2 cups fresh, or frozen, blueberries
2 cups fresh, or frozen, blackberries
¾ cup water
1 tsp. grated orange peel
¾ cup sugar
whipped topping, or ice cream, optional
1. Combine flour, ¾ cup sugar, baking powder, salt, cinnamon, and nutmeg.
2. Combine eggs, milk, and oil. Stir into dry ingredients until moistened.
3. Spread the batter evenly over bottom of greased 5-quart slow cooker.
4. In saucepan, combine berries, water, orange peel, and ¾ cup sugar. Bring to boil. Remove from heat and pour over batter. Cover.
5. Cook on High 2-2½ hours, or until toothpick inserted into batter comes out clean. Turn off cooker.
6. Uncover and let stand 30 minutes before serving. Spoon from cooker and serve with whipped topping or ice cream, if desired.
Cranberry Pudding
Margaret Wheeler
North Bend, OR
Makes 8-10 servings
(Ideal slow cooker size: 4-5-quart)
Pudding:
1⅓ cups flour
½ tsp. salt
2 tsp. baking soda
⅓ cup boiling water
½ cup dark molasses
2 cups whole cranberries
½ cup chopped nuts
½ cup water
Butter Sauce:
1 cup confectioners sugar
½ cup heavy cream, or evaporated milk
½ cup butter
1 tsp. vanilla
1. Mix together flour and salt.
2. Dissolve soda in boiling water. Add to flour and salt.
3. Stir in molasses. Blend well.
4. Fold in cranberries and nuts.
5. Pour into well greased and floured bread or cake pan that will fit in your cooker. Cover with greased tin foil.
6. Pour ½ cup water into cooker. Place foil-covered pan in cooker. Cover with cooker lid and steam on High 3-4 hours, or until pudding tests done with a wooden pick.
7. Remove pan and uncover. Let stand 5 minutes, then unmold.
8. To make butter sauce, mix together all ingredients in saucepan. Cook, stirring over medium heat until sugar dissolves.
9. Serve warm butter sauce over warm cranberry pudding.
Slow-Cooker Pumpkin Pie Pudding
Joette Droz
Kalona, IA
Makes 4-6 servings
(Ideal slow cooker size: 4-quart)
15-oz. can solid pack pumpkin
12-oz. can evaporated milk
¾ cup sugar
½ cup buttermilk baking mix
2 eggs, beaten
2 Tbsp. melted butter, or margarine
1 Tbsp. pumpkin pie spice
2 tsp. vanilla
whipped cream
1. Mix together all ingredients except whipped cream. Pour into greased slow cooker.
2. Cover and cook on Low 6-7 hours, or until thermometer reads 160°.
3. Serve in bowls topped with whipped cream.
Lemon Pudding Cake
Jean Butzer
Batavia, NY
Makes 5-6 servings
(Ideal slow cooker size: 3-4-quart)
3 eggs, separated
1 tsp. grated lemon peel
¼ cup lemon juice
3 Tbsp. melted butter
1½ cups milk
¾ cup sugar
¼ cup flour
⅛ tsp. salt
1. Beat eggs whites until stiff peaks form. Set aside.
2. Beat eggs yolks. Blend in lemon peel, lemon juice, butter, and milk.
3. In separate bowl, combine sugar, flour, and salt. Add to egg-lemon mixture, beating until smooth.
4. Fold into beaten egg whites.
5. Spoon into slow cooker.
6. Cover and cook on High 2-3 hours.
7. Serve with spoon from cooker.
Apple Cake
Esther Becker, Gordonville, PA
Wanda S. Curtin, Bradenton, FL
Makes 8-10 servings
(Ideal slow cooker size: 4-5-quart)
2 cups sugar
1 cup oil
2 eggs
1 tsp. vanilla
2 cups chopped apples
2 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. nutmeg
1 cup chopped walnuts, or pecans
1. Beat together sugar, oil, and eggs. Add vanilla.
2. Add apples. Mix well.
3. Sift together flour, salt, baking soda, and nutmeg. Add dry ingredients and nuts to apple mixture. Stir well.
4. Pour batter into greased and floured bread or cake pan that fits into your slow cooker. Cover with pan’s lid, or greased tin foil. Place pan in slow cooker. Cover cooker.
5. Bake on High 3½-4 hours. Let cake stand in pan for 5 minutes after removing from slow cooker.
6. Remove cake from pan, slice, and serve.
Variation:
Instead of a bread or cake pan, pour batter into greased and floured 2-lb. coffee can. Cover top of can with 6 to 8 paper towels. Place can in slow cooker. Cover cooker, tilting lid slightly to allow release of extra moisture. Continue with Step 5 above.
Apple Peanut Crumble
Phyllis Attig, Reynolds, IL
Joan Becker, Dodge City, KS
Pam Hochstedler, Kalona, IA
Makes 4-5 servings
(Ideal slow cooker size: 4-quart)
4-5 cooking apples, peeled and sliced
⅔ cup packed brown sugar
½ cup flour
½ cup quick-cooking dry oats
½ tsp. cinnamon
¼-½ tsp. nutmeg
⅓ cup butter, softened
2 Tbsp. peanut butter
ice cream, or whipped cream
1. Place apple slices in slow cooker.
2. Combine brown sugar, flour, oats, cinnamon, and nutmeg.
3. Cut in butter and peanut butter. Sprinkle over apples.
4. Cover cooker and cook on Low 5-6 hours.
5. Serve warm or cold, plain or with ice cream or whipped cream.
Harvey Wallbanger Cake
Roseann Wilson
Albuquerque, NM
Makes 8 servings
(Ideal slow cooker size: 4-5-quart)
Cake:
16-oz. pkg. pound cake mix
⅓ cup vanilla instant pudding (reserve rest of pudding from 3-oz. pkg. for glaze)
¼ cup salad oil
3 eggs
2 Tbsp. Galliano liqueur
⅔ cup orange juice
Glaze:
remaining pudding mix
⅔ cup orange juice
1 Tbsp. Galliano liqueur
1. Mix together all ingredients for cake. Beat for 3 minutes. Pour batter into greased and floured bread or cake pan that will fit into your slow cooker. Cover pan.
2. Bake in covered slow cooker on High 2½-3½ hours.
3. Invert cake onto serving platter.
4. Mix together glaze ingredients. Spoon over cake.
Cherry Delight
Anna Musser
Manheim, PA
Marianne J. Troyer
Millersburg, OH
Makes 10-12 servings
(Ideal slow cooker size: 4-quart)
21-oz. can cherry pie filling
1 pkg. yellow cake mix
½ cup butter, melted
⅓ cup walnuts, optional
1. Place pie filling in greased slow cooker.
2. Combine dry cake mix and butter (mixture will be crumbly). Sprinkle over filling. Sprinkle with walnuts.
3. Cover and cook on Low 4 hours, or on High 2 hours.
4. Allow to cool, then serve in bowls with dips of ice cream.
Note:
For a less rich, less sweet dessert, use only half the cake mix and only ¼ cup butter, melted.
Chocolate Fondue
Eleanor J. Ferreira
North Chelmsford, MA
Makes 6 servings
(Ideal slow cooker size: 3-quart)
1 pkg. (8 squares) semisweet chocolate
4-oz. pkg. sweet cooking chocolate
¾ cup sweetened condensed milk
¼ cup sugar
2 Tbsp. kirsch
fresh cherries with stems
squares of sponge cake
1. Break both chocolates into pieces and place in cooker. Set cooker to High and stir chocolate constantly until it melts.
2. Turn cooker to Low and stir in milk and sugar. Stir until thoroughly blended.
3. Stir in kirsch. Cover and cook on Low until fondue comes to a very gentle simmer.
4. Bring fondue to table, along with cherries and sponge cake squares to dip into it.
You can use a 2-lb. coffee can, 2 1-lb. coffee cans, 3 16-oz. vegetable cans, a 6-7 cup mold, or a 1½-2-quart baking dish for “baking” cakes in a slow cooker. Leave the cooker lid slightly open to let extra moisture escape.
Eleanor J. Ferreira
North Chelmsford, MA
Hot Fudge Cake
Maricarol Magill
Freehold, NJ
Makes 6-8 servings
(Ideal slow cooker size: 4-quart)
1 cup packed brown sugar
1 cup flour
3 Tbsp. unsweetened cocoa powder
2 tsp. baking powder
½ tsp. salt
½ cup milk
2 Tbsp. melted butter
½ tsp. vanilla
¾ cup packed brown sugar
¼ cup unsweetened cocoa powder
1¾ cups boiling water
vanilla ice cream
1. Mix together 1 cup brown sugar, flour, 3 Tbsp. cocoa, baking powder, and salt.
2. Stir in milk, butter, and vanilla. Spread over the bottom of slow cooker.
3. Mix together ¾ cup brown sugar and ¼ cup cocoa. Sprinkle over mixture in slow cooker.
4. Pour in boiling water. Do not stir.
5. Cover and cook on High 2-3 hours, or until a toothpick inserted comes out clean.
6. Serve warm with vanilla ice cream.
Self-Frosting Fudge Cake
Mary Puterbaugh
Elwood, IN
Makes 8-10 servings
(Ideal slow cooker size: 4-5-quart)
2½ cups of 18½-oz. pkg. chocolate fudge pudding cake mix
2 eggs
¾ cup water
3 Tbsp. oil
⅓ cup pecan halves
¼ cup chocolate syrup
¼ cup warm water
3 Tbsp. sugar
1. Combine cake mix, eggs, ¾ cup water, and oil in electric mixer bowl. Beat 2 minutes.
2. Pour into greased and floured bread or cake pan that will fit into your slow cooker.
3. Sprinkle nuts over mixture.
4. Blend together chocolate syrup, ¼ cup water, and sugar. Spoon over batter.
5. Cover. Bake on High 2-3 hours.
6. Serve warm from slow cooker.
Chocolate Pudding Cake
Lee Ann Hazlett
Freeport, IL
Della Yoder
Kalona, IA
Makes 10-12 servings
(Ideal slow cooker size: 4-5-quart)
18½-oz. pkg. chocolate cake mix
3.9-oz. pkg. instant chocolate pudding mix
2 cups (16 oz.) sour cream
4 eggs
1 cup water
¾ cup oil
1 cup (6 oz.) semisweet chocolate chips
whipped cream, or ice cream, optional
1. Combine cake mix, pudding mix, sour cream, eggs, water, and oil in electric mixer bowl. Beat on medium speed for 2 minutes. Stir in chocolate chips.
2. Pour into greased slow cooker. Cover and cook on Low 6-7 hours, or on High 3-4 hours, or until toothpick inserted near center comes out with moist crumbs.
3. Serve with whipped cream or ice cream.
Peanut Butter and Hot Fudge Pudding Cake
Sara Wilson
Blairstown, MO
Makes 6 servings
(Ideal slow cooker size: 4-quart)
½ cup flour
¼ cup sugar
¾ tsp. baking powder
⅓ cup milk
1 Tbsp. oil
½ tsp. vanilla
¼ cup peanut butter
½ cup sugar
3 Tbsp. unsweetened cocoa powder
1 cup boiling water
vanilla ice cream
1. Combine flour, ¼ cup sugar, and baking powder. Add milk, oil, and vanilla. Mix until smooth. Stir in peanut butter. Pour into slow cooker.
2. Mix together ½ cup sugar and cocoa powder. Gradually stir in boiling water. Pour mixture over batter in slow cooker. Do not stir.
3. Cover and cook on High 2-3 hours, or until toothpick inserted comes out clean.
4. Serve warm with ice cream.
Seven Layer Bars
Mary W. Stauffer
Ephrata, PA
Makes 6-8 servings
(Ideal slow cooker size: 4-5-quart)
¼ cup melted butter
½ cup graham cracker crumbs
½ cup chocolate chips
½ cup butterscotch chips
½ cup flaked coconut
½ cup chopped nuts
½ cup sweetened condensed milk
1. Layer ingredients in a bread or cake pan that fits in your slow cooker, in the order listed. Do not stir.
2. Cover and bake on High 2-3 hours, or until firm.
Remove pan and uncover. Let stand 5 minutes.
3. Unmold carefully on plate and cool.
Easy Chocolate Clusters
Marcella Stalter
Flanagan, IL
Makes 3½ dozen clusters
(Ideal slow cooker size: 4-quart)
2 lbs. white coating chocolate, broken into small pieces
2 cups (12 oz.) semisweet chocolate chips
4-oz. pkg. sweet German chocolate
24-oz. jar roasted peanuts
1. Combine coating chocolate, chocolate chips, and German chocolate. Cover and cook on High 1 hour. Reduce heat to Low and cook 1 hour longer, or until chocolate is melted, stirring every 15 minutes.
2. Stir in peanuts. Mix well.
3. Drop by teaspoonfuls onto waxed paper. Let stand until set. Store at room temperature.