Crockpot Desserts

Crockpot Cherry Cobbler

1 16 oz can cherry pie filling
1 pkg. cake mix for one layer cake(or half a box of a regular size two layer box)
1 egg
3 tbs. evaporated milk
1/2 tsp. cinnamon
 

Put pie filling in lightly buttered 3 1/2 quart crockpot and cook on high for 30 minutes.  Mix together the remaining ingredients and spoon onto
the hot pie filling.  Cover and cook for 2-3 hours  on low.

Home Style Applesauce

from Crockery Cookery by Mable Hoffman

8 to 10 medium cooking apples, peeled and diced (I just slice)
1/2 c. water
3/4 c. sugar (I use 1/2 c. white and 1/3 c. brown)
Cinnamon (I use 1/8 tsp.)

In slow cooking pot, combine apples and water.  Cover and cook on low for
4-6 hours or until apples are very soft.  Add sugar and cook on low another 30 minutes.  Sprinkle with cinnamon at serving time. (I add the sugars and cinnamon at the same time and just turn off and let it sit)  .Makes about 4 cups.

Note: Applesauce will be slightly chunky.  If smooth sauce is preferred,
puree or sieve cooked apples.  (I just use a potato masher)

Apple Cranberry Compote

Serving Size : 6

6 cooking apples-peeled/sliced
1 c. fresh cranberries
1 c. sugar
1/2 tsp. grated orange peel
1/2 c. water
1/4 c. Port wine
sour cream

Arrange apple slices and cranberries in crockpot. Sprinkle sugar over fruit. Add orange peel, water and wine. Stir to mix ingredients. Cover, cook on low 4-6 hours, until apples are tender. Serve warm fruits with the juices, topped with a dab of sour cream.

Serving Size : 8

1 c. pecans -- coarsely chop
3 eggs
8 slices raisin bread -- diced
2 c. Half & Half or milk
2 medium apples -- green
1/4 c. bourbon or brandy
1 c. sugar
1/4 c. butter or margarine -- melted
1 tsp. cinnamon
vanilla ice cream (opt.)
1/2 tsp. nutmeg

Preheat oven to 350°. Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally. Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker. Peel, core and thinly slice the apples. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milk and then stir in bourbon or brandy. Lightly mix pecans with bread and apples. Pour egg mixture over
bread. Drizzle with butter. Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.

Yield: 1 servings

2 c flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c butter
1 c sugar
2 eggs
1 c ripe bananas; mashed, 2-3-bananas
1/3 c milk
1 tsp. lemon juice
1/2 c walnuts; chopped
1 clay flowerpot; new, 6 1/2"

Prepare flowerpot as follows: After washing, grease, line with wax paper, cutting to fit, and grease again. Mix flour, baking soda and salt. In a separate bowl, cream butter, then add sugar, eggs and bananas, blending thoroughly. Combine milk and lemon juice to banana mixture, alternately add flour and milk mixture, then stir in nuts. Pour mixture into
prepared flowerpot and place in removable liner. Place liner in base. Cover with 2 to 3 paper towels. Cover and cook on low 5-6 hours. Do not lift lid - NO PEEKING - until last hour. NOTE: A 2 lb. coffee can may also be used - but it's not as cute.

Yield: 4 servings

2 eggs, slightly beaten
2 1/4 c. milk
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. salt
2 c. 1 inch bread cubes
1/2 c. brown sugar
1/2 c. 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 qt. baking dish. Place metal trivet or rack in bottom of crockpot. Add 1/2 c. hot water. Set baking dish on trivet. Cover pot; cook on high for about 2 hours. Serve pudding warm or cool. Makes 4 to 6 servings.

3/4 to 1 c. all purpose baking/biscuit mix (Bisquick etc..)
1/3 c. sugar
1/2 c. brown sugar...not packed
1/2 can evap. milk
2 tsp. butter melted
2 eggs
3 large ripe peaches mashed or 1 1/2 can drained peaches..some cut , some mashed, some whole
2 1/4 tsp. vanilla
3/4 tsp. cinnamon
 

Lightly grease crock pot or spray with non stick cooking spray.
In a large bowl, combine sugars and baking mix. Add eggs and vanilla.
Stir. Pour in butter and milk and stir.  Mix in peaches and cinnamon ,until well mixed. Pour into crock pot. Cover and cook on High for 3 to 4 hours (or low for 6-8 hours).
Serve warm. Top with vanilla ice cream .  (can also use other fruits)
 

Cook on high and for a little longer with the lid off after done to get crispier edges.

Chocolate Pudding Cake

2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. cocoa powder
1/2 c. butter
1/2 c. sugar
4 eggs
1 c. milk
1 1/2 c. fresh bread crumbs
chocolate or fudge sauce
 

Grease 1 1/2 quart mold or baking dish.Sift flour,baking powder,salt and cocoa powder. In large mixing bowl, cream butter and sugar; add eggs, one at a time, alternately with half of the flour mixture. Beat well after each addition. Add milk alternately with remaining half of flour mixture. Stir in bread crumbs.

Pour into greased mold, cover with foil; tie in place(wire twisties work well for this). Place rack in slow cooker (crockpot). Add two c. of hot water.  Place mold with cake on rack in pot. Cook covered, on high for 3-4 hours. Serve warm or cold. To serve, slice cake and spoon chocolate or fudge topping over; top with whipped cream, if desired.

HP Books "CROCKERY COOKERY".  All of their cake and bread recipes require a rack that fits in the bottom of the crock pot.

Recipe By     : Casseroles - Favorite Recipes of Home Ec

oil
4  medium  tart apples
1/2  c.  sugar
grated rind and juice of 1 lemon
dash  cinnamon
5  tbs. butter
3/4  c.  natural cereal with nuts and fruits
 

Grease side of 3 1/2 quart Crock-Pot lightly with oil. Core, peel and slice apples; place in Crock-Pot.  Add sugar,lemon rind, lemon juice and cinnamon.  Combine butter and cereal.  Add to Crock-Pot; mix thoroughly. Cover. Cook on Low for 6 to 8 hours or High for 2 to 3 hours.  Serve with
vanilla ice cream or whipped topping, if desired.

Short Cut Fruit Cake
 

1 pkg.(14 oz) date bar mix
2/3 c. hot water
3 eggs
1/4  c. flour
3/4 tsp. baking powder
2 tbs. light molasses
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1 c. chopped nuts
1 c. raisins
1 pkg. (8 oz) candied red and (green cherries)
 

Grease and floured a 6 c. ring mold.  In a large bowl,stir together date filling from date bar mix and water. Mix into the dry crumbly mix, eggs, flour, baking powder, molasses and spices. Mix thoroughly. Fold in nuts, raisins and cherries.  Spoon into mold .Cover with foil.  Place metal rack or trivet in slow-cooker (crock pot).  Add 2 c. hot water.* Place filled mold in pot.
Cover and cook on high for 2 -3 hours.  *add more water after first
hour of cooking, if needed.
This recipe comes from the HP Book - CROCKERY COOKERY.

Stewed Rhubarb
 

4 c. rhubarb -- 2 inch pieces
1/2 c. to 3/4 c sugar
1/2 c. water
2 tbs. butter
1/2 tsp. vanilla
 

To Cook: Place the rhubarb in the slow cooker along with the sugar and water. Cover and cook on Low for 6 to 8 hours.
Remove the cover, turn off the heat, and stir in the butter and the vanilla. Chill before serving. Makes 6 to 8
servings.

 "Clear & Simple Crockery Cooking", by Jacqueline Heriteau

Pineapple Pound Cake

Serving Size  : 10

1 package pound cake mix -- (16 oz)
2/3 c. pineapple juice -- drained(from a 16 oz can of pineapple tidbits)
2 whole eggs
1 1/2 c. pineapple tidbits
3 tbs. all-purpose flour
 

Pineapple Pound Cake 2 1/2 to 3 hours To Cook: Turn the cake mix, pineapple juice, and eggs into a large mixing bowl and beat with an electric beater on low.

In a small bowl, combine the drained pineapple tidbits with the flour. Toss them well in the flour so that any moisture left over on the tidbits is absorbed. Fold the tidbits into the batter.

Pour the batter into a greased and floured 2- quart mold or spring-form pan. Place the pan in the slow cooker and cover with a loosely fitting plate. Cover the pot, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 2 1/2 to 3 hours.

When a toothpick inserted in the center of the cake comes out clean, the cake is done. Cool the cake on a rack for 10 or 15 minutes before you turn it out of the pan.   Let it cool thoroughly before serving. Makes 10 to 12 servings.
Source: "Clear & Simple Crockery Cooking", by Jacqueline
Heriteau
 

5  cooking apples -- peeled and sliced
2/3 c. brown sugar -- packed
1/2 c. flour
1/2 c. quick cooking rolled oats
1/2 tsp. nutmeg
1/3 c.  butter -- softened
2 tbs. peanut butter

Place apple slices in slow cooking pot.  In medium bowl, combine sugar,
flour,oats, cinnamon, and nutmeg.  Mix in butter and peanut butter with pastry blender or fork.  Sprinkle over apples.  Cover pot and cook on low for 5 to 6 hours. Serve warm; plain, with ice cream or whipped cream.

Triple Chocolate Mess

1 pkg. chocolate cake mix
1 pint sour cream
1 pkg. instant chocolate pudding
1 small bag of chocolate chips
3/4 c oil
4 eggs
1 c water

Spray crockpot with non stick spray.  Mix all ingredients.  Pour into crockpot.  Cook on low for 6-8 hours.  Serve with ice cream.  I think that it's great just the way it is, with whipped topping on top.  Enjoy!This is probably the most popular recipe on the slow cooker list.  People have reported that low fat version work well also.  --Maria

Pumpkin Job

1 can (16 oz) pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla
1 can evap. milk
3/4 c. sugar
1/2 c. Bisquick
2 tbs. margarine (melted )
2 eggs

Spray crockery with non-stick spray.
Beat ingredients together until smooth.
Pour into crockery.

Low 6-8 hours
High 3-4 hours

Spoon into c. and top with cool whip.
 

 (From "Crock-It" by Barbara Neslen)

Baked Stuffed Apples

6 medium red apples -- tart
1 c. light brown sugar
1/4 c. golden seedless raisins
1 tbs. orange peel -- grated
1/4 c. butter -- softened
2 c. water -- very hot
3 tbs. frozen orange juice concentrate

Wash, core and stem the apples, but don't peel them. Stand them in a
buttered mold and stuff them with 2/3 c. of the brown sugar, the
raisins and the orange peel. fill the tops of the core cavities with
butter and sprinkle the remaining sugar over the tops. Place the mold
in the slow cooker and pour the hot water into the cooker. Sprinkle the
orange juice concentrate over the apples. Cover the cooker and cook on
Low for 3 to 5 hours, or until the apples are tender.

Pumpkin Bread in Jars
 

1 c all purpose flour
1 1/2 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 c brown sugar; packed
2 tbs. veg. oil
2 egg
1/2 c pumpkin
4 tbs. currants
Canning jars; *

In small bowl combine flour, baking. powder and pumpkin pie spice. In med. mixing bowl combine brown sugar and oil; beat till well combined. Beat in eggs. Add pumpkin; mix well.
Add flour mixture. Beat just till combined. Stir in raisins.

Pour pumpkin mixture into 2 well greased and floured 1/2 pint straight sided canning jars. Cover jars tightly well greased foil. Place a piece of crumpled foil in 3 1/2 or 4 qt. crockery cooker with
liner in place. Place jars atop crumpled foil. Cover; cook on high setting for 1 1/2 to 1 3/4 hr.. or till a wooden toothpick inserted near centers comes out clean.

Remove jars from cooker; cool 10 min.. in jars. Remove bread from jars. Cool thoroughly on wire rack.
Makes 2 loaves. For 3 1/2 to 4 qt. cooker, half all ingredients. *
 

WARNING: Use only  CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated.

Source: BH&G New Crockery Cooker CookBook.

Streusel Pound Cake

1 pkg. pound cake mix (16 oz.) size
1/4 c. packed brown sugar
1 tbs. flour
1/4 c. finely chopped nuts
1 tsp. cinnamon
 

Mix cake mix according to package directions.  Pour batter into well greased and floured 2 pound coffee tin.  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.
 

Apple Butter

From Mary

Peel and core apples, cut in quarters, enough to fill a 4 quart crock pot to about 1 1/2 inches from the top:

ADD:

4 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
3 c. sugar

Start on high with about 4 TB water, till it gets hot, then turn on low and cook all day.
When it is done and apples are fully cooked down put small amounts into food processor and zap quickly till smooth.
NOTE: If you are canning this, put into jars and seal while "HOT"

1 can (21 oz) cherry pie filling
2/3 c. brown sugar
1/2 c. quick cooking oats
1/2 c. flour
1 tsp. brown sugar
1/3 c. butter, softened

Lightly butter a 3 1/2 quart crock pot. Place cherry pie filling in the crockpot. Combine dry ingredients and mix well; cut in butter with a pastry cutter or fork. Sprinkle crumbs over the cherry pie filling. Cook for 5 hours on low.

1 c. flour
1/2 c. sugar
1/2 c. coarsely chopped pecans --or walnuts
1/4 c. unsweetened cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/4 c. oil
1 tsp. vanilla extract
1 c. boiling water
1/2 c. chocolate syrup
whipped cream or ice cream

Mix together first 6 ingredients in 6 c. 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 c. 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.

2 c. biscuit mix
2/3 c. applesauce
1/4 c. milk
2 tbs. sugar
2 tbs. butter or margarine -- softened or melted
2 apples, peeled -- cored and diced
1 tsp. cinnamon
1 tsp. vanilla
1 egg egg -- lightly beaten

Streusel

1/4 c. biscuit mix
1/4 c. brown sugar
2 tbs. firm butter or margarine
1 tsp. cinnamon
1/4 c. 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).

1 16 oz can cherry pie filling -- light
1 pkg. cake mix for 1 layer cake -- or sweet muffin mix
1 egg
3 tbs. evaporated milk
1/2 tsp. cinnamon
1/2 c. 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 soufflé dish in a larger crock pot.
6 servings.

2 1/2 c. cooked rice
1 1/2 c. scalded milk
2/3 c. white or brown sugar
3 eggs, beaten
1 tsp. salt
2 tbs. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1/2 c. raisins
3 tbs. 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.

2 lb. white almond bark
4 oz. bar German chocolate
12 oz. pkg. semi-sweet chocolate chips
24 oz. jar dry roasted peanuts

Put all ingredients in crock pot; cook 1 hour on high. Do not stir. Turn crock pot to low and stir every 15 minutes for 1 hour.
Drop on waxed paper and cool. Store in an air-tight container.

2 c. chocolate cake mix
1/2 c. water
1/3 c. creamy peanut butter
1/2 c. chopped nuts

Combine all ingredients in bowl mixing well. Beat about 2 minutes. Pour batter into greased and floured 2 pound coffee can. Place can in crockpot. Cover top of can with 8 paper towels. Cover crockpot and bake on high 2 to 3 hours.

1/2 c. margarine
1 c. sugar
2 eggs
1 tsp. soda
4 small ripe bananas
3 tbs. water or milk
2 c. flour
1/2 c. chopped nuts

Cream sugar and margarine; beat in eggs one at a time. Add water and mashed bananas. Thoroughly mix other ingredients. Pour into greased & floured 2- pound coffee can or a crockpot bread insert, if you have one. Cook about 3 hours on high, or until a cake tests done with a wooden pick. Let stand for 5 minutes before unmolding.

2 packages (14 oz) bags caramels
1/4 c. water
8 medium apples

In crockpot, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple.
Place on greased wax paper to cool.

3 eggs, lightly beaten
1/3 c. sugar
1 tsp. vanilla
2 c. milk
1/4 tsp. ground nutmeg

In a mixing bowl combine eggs, sugar, vanilla and milk; mix well. Pour into a lightly buttered 1- or 1 1/2 quart baking dish or soufflé which will fit in the crockpot, and sprinkle with the nutmeg. Place a rack or ring of aluminum foil in the crockpot, then add 1 1/2 to 2 c. of hot water to the pot. Cover the baking dish with aluminum foil and place on the rack in the crockpot. Cover and cook on high for 2 1/2 to 3 hours, or until set.
Serves 4 to 6.

6 lg. cooking apples
3/4 c. orange juice
2 tsp. grated orange rind
1 tsp. lemon rind grated
3/4 c. rose wine
1/4 tsp. cinnamon
1/2 c. brown sugar
whipped cream

Remove core from apples and place in crockpot. Mix together all other ingredients except whipped cream. Pour over apples. Cover pot and cook on low for about 3 1/2 hours or until apples are tender. Cool and serve with whipped cream.

3 lb. cooking apples
10 slices of bread, cubed (about 4 c.)
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.
 
 
 

 

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