6 cups sliced peeled tart apples
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup milk
2 tablespoons butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup biscuit mix
Topping:
1 cup biscuit mix
1/3 cup packed brown sugar
3 tablespoons cold butter
1/2 cup sliced almonds
ice cream or whipped cream, optional
In a large bowl, toss apples with cinnamon, allspice and nutmeg. Place in a greased slow cooker. In a mixing bowl, combine milk, butter, sugar, eggs, vanilla and baking mix; mix well. Spoon over apples. For topping, combine biscuit mix and brown sugar in bowl; cut in butter until crumbly. Add almonds; sprinkle over apples. Cover and cook on low for 6 to 7 hours or until the apples are tender. Serve with ice cream or whipped cream if desired. 6 to 8 servings.
CROCKPOT BREAD PUDDING
5 eggs, beaten
3 1/2 cups milk
2 tsp. vanilla
2 tbsp. (yes tbsp.) ground cinnamon
1/2 tsp. salt
6 cups plain bread crumbs (or more to make mixture as thick as cooked oatmeal when mixed with all ingredients)
3/4 cup packed brown sugar
1 tbsp. butter or margarine, melted
1/2 cup raisins (optional)
1 mashed or sliced banana (optional)
Mix all ingredients together until bread crumbs are thoroughly wet, and mixture is smooth like thick oatmeal. Place mixture in a WELL greased
crockpot. Cook on HIGH for 4-5 hours, or until a knife stuck in middle of the "pudding" comes out fairly clean.
NOTE: For the last 1/2 hour of cooking, lift the lid a "crack" by putting spoon or fork between it and the pot, to let the excess moisture escape; otherwise you will have a clear liquid all around the bread pudding.
Bread pudding should rise slightly like a cake while cooking, and be smooth on top. It should be fairly solid when done, like a very moist chewy brownie, or perhaps like a dense soufflé.
CROCKPOT KAHLUA BREAD PUDDING
1/2 (16-oz) loaf unsliced French bread
2 (12-oz) cans evaporated skimmed milk or 3 cups half-and-half
1/4 cup Kahlua liqueur
3 eggs
1/3 cup sugar
1 Tbsp powdered instant coffee
1/4 tsp ground cinnamon
Toasted slivered or sliced almonds
Place a metal rack or trivet in a slow cooker. Grease an 8-10 cup baking dish that fits into a 4-5-quart slow cooker.
Cut away crusts from bread & discard or make in bread crumbs for another use. Cut bread into 1" cubes, set aside.
In a blender or food processor, combine milk or half-and-half, Kahlua, eggs, sugar, powdered coffee and cinnamon. Process until well mixed.
Add to break cubes. Stir to blend. Fill prepared baking dish with mixture, cover with foil.
Add 2 cups hot water to slow cooker. Place mold on rack in slow cooker.
Cover, cook on HIGH 2-2-1/2 hrs or until a knife inserted in pudding comes out clean. Serve warm or cold. Sprinkle with toasted almonds.
CROCKPOT RAISIN BREAD PUDDING
8 slices bread, cubed
4 eggs
2 cps milk
1/4 cp sugar
1/4 cp butter or margarine, melted
1/4 cp raisins
1/2 tsp ground cinnamon
SAUCE:
2 tbsp butter or margarine
2 tbsp all-purpose flour
1 cp water
3/4 cp sugar
1 tsp vanilla extract
Place bread cubes in a greased slow cooker.
In a bowl, beat eggs and milk; stir in sugar, butter, raisins and cinnamon. Pour over bread; stir.
Cover and cook on high for 1 hr. Reduce heat to low cook for 3-4 hrs or until thermometer reads 160 degrees.
Just before serving, melt butter in a saucepan. Stir in flour until smooth. Gradually add water, sugar, and vanilla. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve sauce with warm bread pudding.
BUTTERSCOTCH APPLE CRISP PUDDING
6 cups sliced peeled tart apples (about 5 large)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1 (3-1/2-ounce) package cook-and-serve butterscotch pudding mix
1 teaspoon ground cinnamon
1/2 cup cold butter or margarine
Vanilla ice cream -- optional
Place apples in a 3-qt. slow cooker.
In a bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon.
Cut in butter until mixture resembles coarse crumbs. Sprinkle over the apples.
Cover and cook on low for 5 hours or until apples are tender. Serve with ice cream if desired.
STREUSEL POUND CAKE
1 16 oz. pkg. pound cake mix
1/4 c. packed brown sugar
1 tbsp. flour
1 tsp. cinnamon
1/4 c. finely chopped nuts, optional
Mix the cake mix according to the package directions. Pour the batter into well greased and floured 2 pound coffee can.
Combine the sugar, flour, cinnamon and nuts and sprinkle over the cake batter.
Place the can in the crockpot/slow cooker. Cover top of can with 8 layers of paper towels. Cover and bake on high for 3 - 4 hours.
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
.
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
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.
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.
1/2 (16-oz) loaf unsliced French bread
2 (12-oz) cans evaporated skimmed milk or 3 cups half-and-half
1/4 cup Kahlua liqueur
3 eggs
1/3 cup sugar
1 Tbsp powdered instant coffee
1/4 tsp ground cinnamon
Toasted slivered or sliced almonds
Place a metal rack or trivet in a slow cooker. Grease an 8-10 cup baking dish that fits into a 4-5-quart slow cooker.
Cut away crusts from bread & discard or make in bread crumbs for another use. Cut bread into 1" cubes, set aside.
In a blender or food processor, combine milk or half-and-half, Kahlua, eggs, sugar, powdered coffee and cinnamon. Process until well mixed.
Add to break cubes. Stir to blend. Fill prepared baking dish with mixture, cover with foil.
Add 2 cups hot water to slow cooker. Place mold on rack in slow cooker.
Cover, cook on HIGH 2-2-1/2 hrs or until a knife inserted in pudding comes out clean. Serve warm or cold. Sprinkle with toasted almonds.
CROCKPOT RAISIN BREAD PUDDING
8 slices bread, cubed
4 eggs
2 cps milk
1/4 cp sugar
1/4 cp butter or margarine, melted
1/4 cp raisins
1/2 tsp ground cinnamon
SAUCE:
2 tbsp butter or margarine
2 tbsp all-purpose flour
1 cp water
3/4 cp sugar
1 tsp vanilla extract
Place bread cubes in a greased slow cooker.
In a bowl, beat eggs and milk; stir in sugar, butter, raisins and cinnamon. Pour over bread; stir.
Cover and cook on high for 1 hr. Reduce heat to low cook for 3-4 hrs or until thermometer reads 160 degrees.
Just before serving, melt butter in a saucepan. Stir in flour until smooth. Gradually add water, sugar, and vanilla. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve sauce with warm bread pudding.
BUTTERSCOTCH APPLE CRISP PUDDING
6 cups sliced peeled tart apples (about 5 large)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1 (3-1/2-ounce) package cook-and-serve butterscotch pudding mix
1 teaspoon ground cinnamon
1/2 cup cold butter or margarine
Vanilla ice cream -- optional
Place apples in a 3-qt. slow cooker.
In a bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon.
Cut in butter until mixture resembles coarse crumbs. Sprinkle over the apples.
Cover and cook on low for 5 hours or until apples are tender. Serve with ice cream if desired.
STREUSEL POUND CAKE
1 16 oz. pkg. pound cake mix
1/4 c. packed brown sugar
1 tbsp. flour
1 tsp. cinnamon
1/4 c. finely chopped nuts, optional
Mix the cake mix according to the package directions. Pour the batter into well greased and floured 2 pound coffee can.
Combine the sugar, flour, cinnamon and nuts and sprinkle over the cake batter.
Place the can in the crockpot/slow cooker. Cover top of can with 8 layers of paper towels. Cover and bake on high for 3 - 4 hours.
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
.
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
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.
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.
