12 cups pared cored, thinly sliced, cooking apples
1/2 cup sugar
1/2 teaspoon cinnamon
1 cup water
1 tablespoon lemon juice
freshly grated nutmeg (optional)
Place apples in slow cooker.
Combine sugar & cinnamon.
Mix with apples.
Stir in water, lemon juice, & nutmeg (optional).
Cover & cook on low 5-7 hours or on high 2 1/2 - 3 1/2 hours.
Showing posts with label sweets. Show all posts
Showing posts with label sweets. Show all posts
Monday, January 14, 2008
Crock Pot Candy
16 ounces unsalted dry roasted peanuts
16 ounces lightly salted dry roasted salted peanuts
12 ounces semi-sweet chocolate chips
12 ounces white chocolate chips
16 ounces vanilla bark or almond bark
I whirl my peanuts in the food processor just to grind them a bit but if you prefer just go ahead and use them as is.
Pour peanuts into a large crock-pot; add chips and vanilla or almond bark. Cover and turn setting on low. Now get busy with something else for an hour or so. When you come back, stir mixture with a large spoon making sure all the peanuts are well coated.
Using whatever size spoon is appropriate for you, (I use a small cooking scoop and it just fills the mini muffin cake liners) spoon out on a cookie sheet and let harden.
Keep crock-pot on, no big rush, this is a generous recipe and you will have plenty.
- Julie B's Hive
16 ounces lightly salted dry roasted salted peanuts
12 ounces semi-sweet chocolate chips
12 ounces white chocolate chips
16 ounces vanilla bark or almond bark
I whirl my peanuts in the food processor just to grind them a bit but if you prefer just go ahead and use them as is.
Pour peanuts into a large crock-pot; add chips and vanilla or almond bark. Cover and turn setting on low. Now get busy with something else for an hour or so. When you come back, stir mixture with a large spoon making sure all the peanuts are well coated.
Using whatever size spoon is appropriate for you, (I use a small cooking scoop and it just fills the mini muffin cake liners) spoon out on a cookie sheet and let harden.
Keep crock-pot on, no big rush, this is a generous recipe and you will have plenty.
- Julie B's Hive
Friday, August 10, 2007
Lazy Apricot Preserves
1 pound dried apricots
1-3/4 cups sugar
3-1/2 cups water
In food processor (or blender/chopper), process the apricots until very finely chopped
Transfer to 3-1/2 or 4 qt crockpot
Stir in the sugar and water
Cover & Cook on high heat for 2-1/2 hours, stirring twice, if possible
Uncover, & cook on high, stirring occasionally, 2 hours longer, or until the jam has thickened
Let jam cool; then ladle into freezer containers or jars
Freeze up to 3 months, or refrigerate up to 3 weeks
Apricot-Orange Jam
Stir in 1 Tbsp grated orange rind at the end of the cooking time
Makes about 4-1/2 cups
1-3/4 cups sugar
3-1/2 cups water
In food processor (or blender/chopper), process the apricots until very finely chopped
Transfer to 3-1/2 or 4 qt crockpot
Stir in the sugar and water
Cover & Cook on high heat for 2-1/2 hours, stirring twice, if possible
Uncover, & cook on high, stirring occasionally, 2 hours longer, or until the jam has thickened
Let jam cool; then ladle into freezer containers or jars
Freeze up to 3 months, or refrigerate up to 3 weeks
Apricot-Orange Jam
Stir in 1 Tbsp grated orange rind at the end of the cooking time
Makes about 4-1/2 cups
Easy All Day Apple Butter
5-6 lbs apples, peeled & finely chopped
4 cups sugar
2-3 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
Place apples in a slow cooker
Combine sugar, cinnamon, cloves and salt
Pour over apples and mix well
Cover & cook on high for 1 hour
Reduce heat to low, cover & cook 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking)
Uncover and cook on low an additional hour (or longer, if desired)
Stir with a whisk until smooth
Spoon into freezer containers, leaving 1/2 inch headspace
Let cool
Cover to refrigerate or freeze
You can make several batches and it freezes well...you might want to add more sugar, so adjust to taste
4 cups sugar
2-3 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
Place apples in a slow cooker
Combine sugar, cinnamon, cloves and salt
Pour over apples and mix well
Cover & cook on high for 1 hour
Reduce heat to low, cover & cook 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking)
Uncover and cook on low an additional hour (or longer, if desired)
Stir with a whisk until smooth
Spoon into freezer containers, leaving 1/2 inch headspace
Let cool
Cover to refrigerate or freeze
You can make several batches and it freezes well...you might want to add more sugar, so adjust to taste
Baked Pineapple
2 (20-oz.) cans pineapple chunks, drained
1 cup firmly packed brown sugar
3/4 cup round butter cracker crumbs
3 tbls. butter or margarine
Place half of pineapple into slow cooker. Cover with half of brown sugar and half of cracker crumbs; dot with half of butter.
Layer remaining ingredients. Bake on Low setting for 2 hours.
Serve warm.
1 cup firmly packed brown sugar
3/4 cup round butter cracker crumbs
3 tbls. butter or margarine
Place half of pineapple into slow cooker. Cover with half of brown sugar and half of cracker crumbs; dot with half of butter.
Layer remaining ingredients. Bake on Low setting for 2 hours.
Serve warm.
Pina Colada Bread Pudding
1 1-lb unsliced loaf French or sourdough bread
1 10 oz can frozen Pina Colada drink mix
1 (6-oz) can pineapple juice
1 12-oz can evaporated skimmed milk
1/2 cup cream of coconut
2 (7-8-oz each) bananas, sliced crosswise
3 eggs
1/3 cup Irish cream or 1/4 cup light-rum, optional
1 cup golden raisins
1 8-oz can crushed pineapple and juice
1 tsp grated lemon peel
8 or 10 fresh mint sprigs
With sharp knife, trim crust from bread; discard crust or make into breadcrumbs for use in another recipe.
Cut bread in 1" cubes; set aside.
In blender or food processor fitted with metal blade, combine 1/2 of following ingredients: drink mix, pineapple juice, milk, cream of coconut and banana slices
Process until pureed. Pour puree into 6-cup bowl
Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liquer (if using)
Combine both purees
Combine raisins and crushed pineapple with juice; set aside
Place about 2/3 of bread cubes in slow cooker
Sprinkle 1/2 teaspoon grated lemon peel
Spread 1 cup raisin-pineapple mixture over bread in slow cooker
Top with remaining bread cubes
Then top with remaining lemon peel and raisin-pineapple mixture
Pour pureed ingredients into slow cooker
Cover and cook on LOW for 6 hours
Spoon pudding into 8 or 10 dessert dishes and serve hot
Garnish with mint if desired
1 10 oz can frozen Pina Colada drink mix
1 (6-oz) can pineapple juice
1 12-oz can evaporated skimmed milk
1/2 cup cream of coconut
2 (7-8-oz each) bananas, sliced crosswise
3 eggs
1/3 cup Irish cream or 1/4 cup light-rum, optional
1 cup golden raisins
1 8-oz can crushed pineapple and juice
1 tsp grated lemon peel
8 or 10 fresh mint sprigs
With sharp knife, trim crust from bread; discard crust or make into breadcrumbs for use in another recipe.
Cut bread in 1" cubes; set aside.
In blender or food processor fitted with metal blade, combine 1/2 of following ingredients: drink mix, pineapple juice, milk, cream of coconut and banana slices
Process until pureed. Pour puree into 6-cup bowl
Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liquer (if using)
Combine both purees
Combine raisins and crushed pineapple with juice; set aside
Place about 2/3 of bread cubes in slow cooker
Sprinkle 1/2 teaspoon grated lemon peel
Spread 1 cup raisin-pineapple mixture over bread in slow cooker
Top with remaining bread cubes
Then top with remaining lemon peel and raisin-pineapple mixture
Pour pureed ingredients into slow cooker
Cover and cook on LOW for 6 hours
Spoon pudding into 8 or 10 dessert dishes and serve hot
Garnish with mint if desired
Apple Brown Betty
3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 c. brown sugar
1/2 c. butter or margarine, melted
Wash apples, peel, core, cut into eighths; place in bottom on crock.
Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover.
Place crock into outer shell. Cook on low setting 2 to 4 hours.
Makes 6 to 8 servings.
10 slices of bread, cubed (about 4 cups)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 c. brown sugar
1/2 c. butter or margarine, melted
Wash apples, peel, core, cut into eighths; place in bottom on crock.
Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover.
Place crock into outer shell. Cook on low setting 2 to 4 hours.
Makes 6 to 8 servings.
Lemon-Poppyseed Upside Down Cake
1 pkg. Lemon-Poppyseed Bread Mix
1 egg
8 ounces light sour cream
1/2 cup water
Sauce:
1 tablespoon butter
3/4 cup water
1/2 cup sugar
juice from one lemon (about 1/4 cup)
Mix the first 4 ingredients together until well moistened.
Spread batter in a lightly greased 3 1/2 quart crockpot.
Combine sauce ingredients in a small saucepan; bring to a boil. Pour boiling mixture over the batter; cover and cook on high for 2 to 2 1/2 hours. Edges will be slightly browned.
Turn heat off and leave in the pot for about 30 minutes with cover slightly ajar.
When cool enough to handle, hold a large plate over the top of the pot then invert.
1 egg
8 ounces light sour cream
1/2 cup water
Sauce:
1 tablespoon butter
3/4 cup water
1/2 cup sugar
juice from one lemon (about 1/4 cup)
Mix the first 4 ingredients together until well moistened.
Spread batter in a lightly greased 3 1/2 quart crockpot.
Combine sauce ingredients in a small saucepan; bring to a boil. Pour boiling mixture over the batter; cover and cook on high for 2 to 2 1/2 hours. Edges will be slightly browned.
Turn heat off and leave in the pot for about 30 minutes with cover slightly ajar.
When cool enough to handle, hold a large plate over the top of the pot then invert.
Crockpot Banana Bread
1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)
Sift together the flour, baking powder, baking soda and salt.
With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually.
Beat in the eggs in a slow stream.
With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts.
Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover.
Place on a rack in the slow cooker.
Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape.
Cook on high for 4 to 6 hours.
Cool on a rack for 10 minutes. Serve Warm.
(Makes 4 to 6 servings)
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)
Sift together the flour, baking powder, baking soda and salt.
With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually.
Beat in the eggs in a slow stream.
With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts.
Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover.
Place on a rack in the slow cooker.
Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape.
Cook on high for 4 to 6 hours.
Cool on a rack for 10 minutes. Serve Warm.
(Makes 4 to 6 servings)
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