6 cooking apples, peeled, slice
1 cup fresh cranberries
1 cup sugar
1/2 teaspoons grated orange peel
1/2 cups water
1/4 cups port wine
sour cream , (low fat)


1. Arrange apple slices and cranberries in crock pot. Sprinkle sugar over fruit. Add orange peel, water and wine. Stir to mix ingredients.

2. Cover, cook on low 4-6 hours, until apples are tender. Serve warm fruits with the juices, topped with a dab of sour cream.




Apple Mixture:

1 can (20 oz) apple pie filling, apple slices broken up somewhat
1/2 teaspoon cinnamon
3 Tablespoons brown sugar

Cake Batter:

2 small yellow cake mixes (Jiffy - 9-ounce each)
2 eggs, beaten
1/2 cup sour cream (light)
3 Tablespoons softened butter or margarine
1/2 cup evaporated milk
1/2 teaspoon cinnamon
1 teaspoon butter or margarine for greasing crock pot


1. Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well.

2. Generouslly butter the sides and bottom of a 3 1/2 quart crock pot. Spread about half the apple mixture in the bottom of the pot. Spoon 1/2 the batter over the apple mixture. Spoon the
remaining apple mixture over the batter, then cover with remaining batter.

3. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes.

4. Invert on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter
and 3 1/2-inches high.




2 Tablespoons raisins
1/4 cup sugar
6 to 8 apples, washed and cored
1 teaspoon cinnamon
2 Tablespoons butter


1. Mix raisins and sugar, fill center of apples. Sprinkle with cinnamon and dot with butter.

2. Put in crockpot; add 1/2 cup water.

3. Cover; cook on Low 7 to 9 hours.





2 Tablespoons butter
2 apples, cored peeled, and chopped
3/4 cup brown sugar, divided
1 1/2 teaspoons cinnamon, divided
2 large eggs
12 oz. can evaporated milk
3/4 cup apple juice
2 1/2 cups French bread torn in 1/2 to 1- inch pieces



1. Melt butter in bottom of a 1 1/2 to 2- quart casserole or souffle dish which will fit in the Crock Pot.

2. Sprinkle with 2 Tablespoons brown sugar and ½ teaspoon cinnamon. Add apples.

3. Whisk eggs, milk, and apple juice together; mix in remainder of brown sugar, 1 teaspoon cinnamon, and the bread pieces.

4. Place a trivet or aluminum foil ring in the Crock Pot. Pour 3/4 cup hot water into the the Crock Pot.

5. Place the casserole dish on the ring in the Crock Pot. Cover and cook on high for 2 1/2 hours, until knife inserted comes out clean.

6. Serve warm with vanilla ice cream or sweetened whipped cream.





6 green-tipped bananas, peeled
1/2 cup flaked coconut
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup dark corn syrup
1/4 cup butter or margarine, melted
2 teaspoons grated lemon peel
1/4 cup lemon juice


1. Place bananas and coconut into large enough crock pot to fit in single layer. Sprinkle with cinnamon and salt.

2. Mix corn syrup, butter ,lemon peel, and lemon juice; pour over bananas.

3. Cover and cook on Low 1 to 2 hours.




2 packages (14oz) caramels
1/4 cup water
8 medium apples


1. In crockpot, combine caramels and water.

2. Cover and cook on high for 1 to 1 1/2 hours, stirring frequently.

3. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low.

4. 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.




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