Crockpot Cherry Cobbler
INGREDIENTS:
16 oz. can cherry pie filling
1-3/4 cups cake mix from two layer package
1 egg
3 Tbsp. evaporated milk
1/2 tsp. cinnamon
PREP:
Lightly butter a 3-4 quart crockpot. Place pie filling in prepared crockpot and cook on high for 30 minutes. Mix together the remaining ingredients in a medium bowl until crumbly and spoon onto the hot pie filling.
Cover and cook for 2-3 hours on low. Serves 8
2007-04-25 09:30:02
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answer #1
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answered by Steve G 7
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Slow Cooker Apple Crisp Dessert
INGREDIENTS:
6 medium cooking apples, peeled, cored, sliced
1 1/2 cups flour
1 cup packed brown sugar
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
3/4 cup butter or margarine, softened
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Topping Suggestions:
Vanilla ice cream
Maraschino cherries
Whipped cream or whipped topping
PREPARATION:
Grease crockpot, arrange slices in bottom. In a mixing bowl, combine flour, sugar, spices and butter. Cover the apples with this mixture. Tamp down lightly. Cook on HIGH for 3 to 4 hours, until apples are tender.
2007-04-25 09:36:40
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answer #2
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answered by P-Nut 7
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Slow Cooker Orange Cinnamon Bread Pudding
INGREDIENTS:
6 slices bread, about 6 ounces, torn into small pieces
1/2 cup golden or dark raisins
1 can (12 ounces) evaporated milk
4 large eggs
2 tablespoons melted butter
6 ounces orange juice concentrate
4 large eggs
1 cup sugar
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
PREPARATION:
Generously butter a 1 1/2-quart souffle dish or 7-cup Pyrex glass straight-sided container/casserole. Put bread and raisins in a large bowl. Set aside. In another bowl, whisk milk and eggs with melted butter, orange juice concentrate, sugar, cinnamon, and vanilla; pour over the bread mixture and blend well. Pour into prepared bowl/casserole. Tear off a 16-inch length of foil and fold lengthwise twice to form a sturdy lift for the finished pudding. Fit the foil in the slow cooker, letting the ends lay outside. Pour about 1 cup of very hot water into the crockpot. Place the bread pudding in the crockery, arrange foil "handles" to the inside and cover the pot. Cook on HIGH for 2 1/2 hours. Using pot holders, gently use the "handles" to lift the dish up out of the pot so that you can get a grip on the outside of the dish. Place on a rack to cool slightly.
Serve warm with vanilla sauce or an orange sauce.
2007-04-25 14:44:59
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answer #3
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answered by Anonymous
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Slow Cooker Bananas Foster
INGREDIENTS
4 bananas, peeled and sliced
4 tablespoons butter, melted
1 cup packed brown sugar
1/4 cup rum*
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
1/4 cup shredded coconut
DIRECTIONS
Layer sliced bananas in the bottom of a slow cooker.
Combine butter, brown sugar, rum, vanilla and cinnamon in a small bowl; pour over bananas.
Cover and cook on Low for 2 hours. Top bananas with walnuts and coconut during the last 30 minutes of cooking.
*1 teaspoon rum extract may be substituted for 1/4 cup rum.
2007-04-25 09:29:31
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answer #4
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answered by deeshair 5
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Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
1 cup cream
1 1/2 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces chocolate bits
Directions:
Cream together butter & sugar until light & fluffy Add eggs & beat well. Mix in cream & vanilla Sift together flour, baking powder, baking soda & salt. Add to creamed mix
Fold in chocolate bits
Pour into well buttered & floured cake pan that fits in the crock pot Cover top of tin with 4-5 layers of paper towels. Cover crock pot loosely to let steam escape
Cook on high for 4-5 hours or until tests done. Allow to cool for 15 minutes on a wire rack before removing from tin.
This recipe for Chocolate Chip Cake serves/makes 8
OR
Ingredients:
2 pounds fresh or canned peaches, sliced
2/3 cup oats
2/3 cup all-purpose flour
2/3 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup softened butter or margarine
Directions:
Place peaches in crock pot. Combine oats, flour, sugar, and spices. Add butter and stir until crumbly. Pour mixture over peaches. Cook on low 3 hours.
2007-04-25 09:28:00
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answer #5
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answered by N323 4
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Here's an easy crowd-pleaser:
Ginger-Nut Apple Betty with Warm Eggnog Custard
Prep Time: 20 min
Total Time: 3 hr 20 min
Makes: 8 servings
2 Tbsp. sugar
1 Tbsp. flour
1 tsp. ground cinnamon
8 medium apples (about 2 lb.), peeled, cored and sliced
12 NABISCO Ginger Snaps
2/3 cup quick-cooking oats
1/3 cup PLANTERS Chopped Pecans
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups milk
1/4 tsp. ground nutmeg
MIX sugar, flour and cinnamon in large bowl until well blended. Add apples; toss to evenly coat. Place in bottom of slow cooker. Place cookies in food processor or blender container; cover. Process until finely crushed. Pour into medium bowl. Add oats, pecans and butter; mix well. Sprinkle over apples; cover with lid.
COOK on HIGH for 2 to 3 hours or until heated through. Serve warm or transfer to large bowl; cover and refrigerate until ready to serve.
EMPTY dry pudding mix into medium heatproof bowl; set aside. Bring milk just to boil on medium-high heat. Gradually add to pudding mix, beating with wire whisk until well blended. Stir in nutmeg. Spoon over individual servings of dessert. Cover and refrigerate any leftover sauce and/or dessert.
2007-04-25 09:37:07
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answer #6
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answered by courtneyj00 3
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There is a great cook book called fix it and forget it. They have yummy dessert recipes in it that are fab-o
2016-04-01 07:03:36
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answer #7
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answered by Anonymous
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