Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (117 page)

Cranberry Pudding

Margaret Wheeler

North Bend, OR

Makes 8-10 servings

Prep. Time: 20 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 4- to 5-qt.

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.

Serving suggestion: Serve warm butter sauce over warm cranberry pudding.

Apple Caramel Pie

Sue Hamilton

Minooka, IL

Makes 8-10 servings

Prep Time: 5 minutes

Cooking Time: 3 hours

Ideal slow-cooker size: 4- to 5-qt.

2-crust refrigerated pie dough pkg.

2 22-oz. cans apple pie filling

1 tsp. cinnamon

12 caramel candies

1. Press one crust into half the bottom of a cold slow cooker, and an inch or so up half its interior side. Overlap by ¼ inch the second crust with the first crust in center of slow cooker bottom. Press remainder of second crust an inch or so up the remaining side of the cooker. Press seams flat where two crusts meet.

2. Cover. Cook on High 1½ hours.

3. In a bowl, mix together pie filling, cinnamon, and caramels.

4. Pour mixture into hot crust.

5. Cover. Cook on High an additional 1½ hours.

Slow-Cooker Pumpkin Pie Pudding

Joette Droz

Kalona, IA

Makes 4-6 servings

Prep. Time: 5-7 minutes

Cooking Time: 6-7 hours

Ideal slow-cooker size: 3-qt.

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

1. Mix together all ingredients. Pour into greased slow cooker.

2. Cover and cook on Low 6-7 hours, or until thermometer reads 160°.

Serving suggestion: Serve in bowls topped with
whipped cream
.

Lemon Pudding Cake

Jean Butzer

Batavia, NY

Makes 5-6 servings

Prep. Time: 15 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 3- to 4-qt.

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 egg whites until stiff peaks form. Set aside.

2. Beat egg 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.

Serving suggestion: Serve with spoon from cooker.

Apple Cake

Esther Becker

Gordonville, PA

Wanda S. Curtin

Bradenton, FL

Makes 8-10 servings

Prep. Time: 15 minutes

Cooking Time: 3½-4 hours

Ideal slow-cooker size: 4- to 5-qt.

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.

Serving suggestion: Remove cake from pan, slice, and serve.

Apple Peanut Crumble

Phyllis Attig

Reynolds, IL

Joan Becker

Dodge City, KS

Pam Hochstedler

Kalona, IA

Makes 4-5 servings

Prep. Time: 10 minutes

Cooking Time: 5-6 hours

Ideal slow-cooker size: 4-qt.

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

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.

Serving suggestion: Serve warm or cold, plain or with
ice cream
or
whipped cream
.