CROCKPOT DESSERTS (18)
Source of Recipe
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List of Ingredients
Pudding Cake
� 1 cup Flour
� 1/2 cup Sugar
� 1/2 cup Coarsely chopped pecans -- or walnuts
� 1/4 cup Unsweetened cocoa
� 2 teaspoons Baking powder
� 1/2 teaspoon Salt
� 1/2 cup Milk
� 1/4 cup Oil
� 1 teaspoon Vanilla extract
� 1 cup Boiling water
� 1/2 cup Chocolate syrup
� Whipped cream or ice cream
Mix together first 6 ingredients in 6-cup mold. Stir in milk, oil and
vanilla. Mix boiling water and chocolate syrup. Pour over batter . Place small trivet
or band from canning jar in bottom of cooker , add 2 cups warm water . Place
mold in cooker and cover with 4 layers of paper towels. Cover cooker and cook
on high 3 to 4 hours. Serve warm with cream.
Crock Pot Rice Pudding
� 2 1/2 c. cooked rice
� 1 1/2 c. scalded milk
� 2/3 c. white or brown sugar
� 1 / 4 cup melted margarine
� 3 eggs, beaten
� 1 tsp. salt
� 2 tbsp. vanilla
� 1 tsp. cinnamon
� 1 tsp. nutmeg
� 1/2 c. raisins
� 3 tbsp. soft butter
Combine all ingredients. Pour into lightly greased crock pot. Cook on high 1
to 2 hours. Stir during first 30 minutes. Recipe can be doubled.
Easy Fruit Cobbler
� 1 16 oz can cherry pie filling -- light
� 1 pkg cake mix for 1 layer cake -- or sweet muffin mix
� 1 egg
� 3 tablespoons evaporated milk
� 1/2 teaspoon cinnamon
� 1/2 cup chopped nuts -- optional
Put pie filling in lightly buttered 3 1/2-quart crock pot and cook on high
for 30 minutes. Mix together the remaining ingredients and spoon onto the hot
pie filling. Cover and cook for 2 to 3 hours on low. You may also use a lightly
greased souffle dish in a larger crock pot.
Home-Style Bread Pudding
� 2 Eggs, slightly beaten
� 2 1/4 cups Milk
� 1 / 4 cup melted margarine
� 1 teaspoon Vanilla
� 1/2 teaspoon Cinnamon
� 1/4 teaspoon Salt
� 2 cups 1-inch bread cubes
� 1/2 cup Brown sugar
� 1/2 cup Raisins or chopped dates
In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt,
bread, sugar, and raisins or dates. Pour into 1 1/2-quart baking or souffle dish.
Place metal trivet (or aluminum foil shaped in a ring to keep the dish off the
bottom of the pot) or rack in bottom of crockpot. Add 1/2 cup hot water. Set
baking dish on trivet. Cover pot; cook on high for about 2 hours. Serve pudding
warm or cool.
Fresh Apple Coffeecake
� 2 cups biscuit mix
� 2/3 cup applesauce
� 1/4 cup milk
� 2 tablespoons sugar
� 2 tablespoons butter or margarine -- softened or melted
� 2 apples, peeled -- cored and diced
� 1 teaspoon cinnamon
� 1 teaspoon vanilla
� 1 egg egg -- lightly beaten
Streusel
� 1/4 cup biscuit mix
� 1/4 cup brown sugar
� 2 tablespoons firm butter or margarine
� 1 teaspoon cinnamon
� 1/4 cup chopped nuts -- if desired
Combine first 9 ingredients. Spread in a lightly greased 3 1/2 quart crock
pot (or spread in a lightly greased baking dish which fits in a larger sized
crock pot). Combine streusel ingredients with a fork or pastry blender; sprinkle
over the batter. Cover and cook on high for about 2 1/2 hours, until a
toothpick inserted in the center comes out clean. Uncover and let cool in the pot.
When cool enough to handle, loosen the sides and lift out carefully with a
flexible spatula, or loosen sides and invert the pot slightly and remove with your
hand (you could hold a small piece of foil or waxed paper).
Apple Struesel
8 tart apples, peeled and sliced
1 1/4 t ground cinnamon,1/4 t allspice,1/4 t ground nutmeg
3/4 c milk
2 T butter or margarine, softened
3/4 c sugar
2 eggs
1 t vanilla
1/2 c Bisquick
TOPPING
1 c Bisquick,1/3 c brown sugar,3 T cold butter or margarine
Toss apples in large bowl with cinnamon, allspice, and nutmeg.Place in CP.
Combine milk, softened butter, sugar, eggs, vanilla,and the 1/2 c Bisquick.
Spoon over apples. Then combine the 1 cBisquick and brown sugar. Cut the cold
butter into mixture untilcrumbly. Sprinkle mixture over the top of the apple mix
in the CP.Cover and cook on Low 6-7 hours or until the apples are soft.
Old Fashioned Rice Pudding in Crock Pot
2� c. cooked rice
1� c. evaporated milk or scalded milk
2/3 c. brown or white sugar
3 tbsp. butter
2 tsp. vanilla
� tsp. nutmeg (use up to 1 tsp., your preference)
3 eggs, beaten
� c. raisins, use up to 1 full cup
Thoroughly combine rice with rest of ingredients. Pour into a lightly greased
crock pot. Cover and cook on high for 1 to 2 hours or on low for 4 to 6
hours. Stir during first 30 minutes of cooking. Serves 4 to 6.
Pumpkin Pie Pudding
Source: "Taste of Home - Quick Cooking Magazine" Sept/Oct issue
1 can (15 ounces) solid pack pumpkin
1 can (12 ounces) evaporated milk
� c. sugar
� c. biscuit/baking mix
2 eggs, beaten
2 tbsp. butter or margarine, melted
2� tsp. pumpkin pie spice
2 tsp. vanilla extract
whipped topping, optional
In a large bowl, combine the first eight ingredients. Transfer to a slow
cooker coated with nonstick cooking spray. Cover and cook on low for 6-7 hours or
until a thermometer reads 160�. Serve in bowls with whipped topping if desired.
Streusel Pound Cake - Crock Pot
:
1 pkg. pound cake mix (16 oz. size)
� c. packed brown sugar
1 tbsp. flour
� c. finely chopped nuts
1 tsp. cinnamon
Mix cake mix according to package directions. Pour batter into well greased
and floured 2 pound coffee can. Combine sugar, flour, nuts and cinnamon and
sprinkle over cake batter. Place can in crock pot. Cover top of can with 8 layers
of paper towels. Cover pot and bake on high 3 to 4 hours.
Banana Walnut Loaf - Crock Pot
1/3 c. shortening
1/2 c. sugar
2 eggs
1 3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. bananas; ripe, mashed
1/2 c. walnuts
Cream together shortening and sugar, add eggs and beat well. Sift dry
ingredients, add to creamed mixture alternately with banana, blending well after each
addition. Stir in nuts. Pour into well-greased 4 to 6 cup mold. Cover with
foil and tie. Pour 2 cups hot water in slow cooker. Place mold on rack or trivet
in pot. Cover and bake on high 2 to 3 hours or until bread is done. Serve
warm or cool, with butter.
CHOCOLATE PUDDING CAKE
Mix and spred evenly over sprayed crockpot bottom:
1 Cup Bisquick,
1/2 cp sugar,
3 tbsp. cocoa,
1 / 2 milk
vanilla
Mix and Pour over the batter that is already in the crockpot.
1/ 2 cup sugar
1/3 c. cocoa
1-2/3 c. hot tap water
Cook on high 2-1/2 hours or until batter no longer looks shiny on top.
Please Note: This literally ends up looking like a cake from the top, but
surprise! When you slice (scoop) the cake, there is a layer of pudding underneath
it.
Crockpot Triple Chocolate Mess
1 pkg chocolate cake mix
1 8 pz container of sour cream
1 pkg instant chocolate pudding mix
(either size, whatever you've got on hand)
1 cup chocolate chips
3/4 cup cooking oil
4 eggs
1 cup water
Spray crockpot with nonstick cooking spray. Mix cake mix, sour cream,
pudding mix, chocolate chips, oil, eggs and water in bowl until combined-- don't
overbeat. Pour into crockpot. Cover and cook on low 6-8 hours (or high 3-4 hours)
If you cook it on high watch it closely near the end of the cooking time that
it doesn't burn on the edges. It's like a cake in that it will pull away
slightly from the sides of the crockpot when it's done. Test for done-ness by
poking with a knife or cake tester to come out clean.
Lemon Pudding Cake
3 large eggs, separated
1 teaspoon grated lemon peel
1/4 cup lemon juice
3 tablespoons butter
1 1/2 cups milk
3/4 cup sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
Beat egg whites until stiff peaks form, set aside. Beat egg yolks and blend
in lemon peel juice and butter and milk. Combine sugar, flour and salt and add
to egg milk mixture beating until smooth.
Fold into beaten egg whites. Spoon into crockpot. Cover and cook on high for
2 to 3 hours.
APPLE BROWN BETTY
4 cups small bread cubes (1/2")
1/2 cup butter/margarine -- melted
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
3/4 cup brown sugar -- firmly packed
4 cups cooking apples -- peeled,chopp
Mix bread cubes with butter, cinnamon, nutmeg, salt and brown sugar. Arrange
in alternate layers with apples in crockpot. Cover and cook on high for 1
1/2 to 2 1/2 hours or until apples are tender. Serve warm with cream, hard
sauce or ice cream. Makes 4 to 5 servings.
BLUEBERRY GRUNT
2 pt Fresh or frozen blueberries
1/2 c Plus 2 tb sugar -- divide
1/2 c Water
Warm if using frozen blueberies
2 tb Instant tapioca
2 c All-purpose flour
2 1/2 ts Baking powder
1/2 ts Salt
4 tb Unsalted butter -- chilled
1/2 c Milk
1 lg Egg
2 tb Light brown sugar
In a 3-1/2 quart slow cooker, combine blueberries, the 1/2 c granulated
sugar, the water and tapioca. Cover and slow-cook until the berries have formed a
thick sauce, 5 to 6 hours on LOW.
In a medium bowl, whisk flour, the remaining 2 tb granulated sugar, baking
powder and salt to combine. Using a pastry blender or two knives, cut in the
butter until the mixture resembles coarse meal. In small bowl, beat milk and egg
together. Stir into flour mixture to form a soft dough. Turn the slow-cooker
setting to HIGH. Drop the dough by tablespoonfuls on top of the blueberries.
Cover and
slow-cook until the topping is firm and a toothpick inserted in the center
comes out clean, about 30 minutes. Sprinkle the dumplings with the brown sugar.
Let the grunt stand for 5 minutes before serving, then spoon into individual
bowls
Peach Dump Dessert
1 bag frozen peaches (2 cups sliced peaches)
1 tablespoon cornstarch
1/2 teaspoon vanilla
1/4 cup brown sugar
1/4 to 1/2 teaspoon cinnamon
1 Jiffy white cake mix (or 1/2 package of a 2-layer size cake mix)
4 tablespoons melted butter
Lightly grease the crockpot; place peaches in the bottom. Sprinkle with
cornstarch; toss. Drizzle with vanilla and sprinkle brown sugar over all. Sprinkle
with cinnamon then cake mix. Drizzle melted butter evenly over cake mix. Cover
and cook on high for 3 to 3 1/2 hours
Slow Cooker Hot Fudge Sundae Cake
1 cup Gold Medal� all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix
flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in
medium bowl. Stir in milk, oil and
vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until
smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or
until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool
slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over
top.
BREAD PUDDING WITH FRENCH BREAD AND SAUCE
1 loaf French bread
1 qt. milk
3 eggs
2 C sugar
2 Tbsp. vanilla extract
2 tsp. ground cinnamon
1 C raisins
3 Tbsp. butter, melted
Preheat your oven to 350�. Cube the bread and soak in milk thoroughly. Add
eggs, sugar, vanilla, cinnamon, raisins and stir well. Pour the butter in the
bottom of a heavy 9"x13"x2" baking pan. Add bread mixture and bake until firm,
about 40 mins. Cool pudding, cube it and put it into individual dessert dishes.
Recipe
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