CROCK POT PUMPKIN BREAD

Ingredients:

1 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 cup brown sugar, firmly packed
2 Tablespoons vegetable oil
2 eggs
1/2 cup pumpkin (canned)
4 Tablespoons raisins or dried currants, finely chopped

Directions:

1. In small bowl combine flour, baking powder and pumpkin pie spice; set aside.

2. In medium mixing bowl combine brown sugar and oil; beat till well combined. Beat in eggs. Add pumpkin; mix well.

3. Add flour mixture. Beat just until combined. Stir in raisins.

4. Pour pumpkin mixture into 2 well-greased and floured 1/2-pint straight-sided canning jars. Cover jars tightly with greased foil.

5. Place a piece of crumpled foil in 3-1/2 or 4 qt. crockery cooker with liner in place. Place jars atop crumpled foil.

6. Cover; cook on high setting for 1-1/2 to 1-3/4 hours or until a wooden toothpick inserted near centers comes out clean.

7. Remove jars from cooker; cool 10 minutes in jars. Remove bread from jars. Cool thoroughly on wire rack. Makes 2 loaves.
 

 


CROCK POT PUMPKIN NUT BREAD

Ingredients:

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon fresh grated nutmeg
1 cup canned pumpkin (not pie filling)
1 cup sugar
1/2 cup buttermilk
1 egg
2 Tablespoons margarine/butter, room temp
1 cup chopped pecans (optional)


Directions:

1. Place a metal rack or trivet in a slow cooker. Grease and flour a 5-6 cup mold.

2. In a large bowl, combine all ingredients except nuts and beat until well blended. Stir in nuts. Spoon into prepared mold. Cover with foil.

3. Pour 2 cups hot water in crock pot. Place covered mold on rack/trivet. Cover and cook on HIGH 3 1/2-4 hours.

4. Turnout on cooling rack. Serve warm or cool.

 


CROCK POT PUMPKIN PIE PUDDING

Ingredients:

1 can (15oz.) solid pack pumpkin
1 can (12oz.) evaporated milk (or skim evaporated)
3/4 cup sugar (or sugar substitute)
1/2 cup bisquick baking mix
2 eggs, beaten
2 Tablespoons butter or margarine., melted
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla whipped topping (optional)


Directions:

1. In a large bowl mix together the first eight ingredients. Transfer to crock pot coated with cooking spray.

2. Cover and cook on low for 6-7 hours.

 

 

CROCK POT PUMPKIN TEA BREAD

Ingredients:

1/2 cup oil
1/2 cup sugar
1/2 cup brown sugar
2 beaten eggs
1 cup canned pumpkin
1 1/2 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon soda
1 cup chopped walnuts

Directions:

1. Blend oil and two sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together. Add and then stir in nuts.

2. Pour batter into greased and floured 1 lb. 10 oz. coffee can. Place can in Crock Pot.

3. Cover top of can with 6-8 paper towels; place lid on top. Bake on high 2 1/2 - 3 1/2 hours. No peeking until last hour.

 

 

CROCK POT RICE PUDDING WITH FRUIT

Ingredients:

1/2 gallon milk
1 cup uncooked rice
1 cup sugar
3 Tablespoons cold margarine
1/4 teaspoon salt, optional
1 teaspoon vanilla extract
1/2 cup dried apricots or peaches, minced
1/4 teaspoon ground cinnamon


Directions:

1. Put all ingredients into the slow cooker/Crock Pot. Stir to blend well.

2. Cover and cook on high for 1 1/2 hours; stir once after about an hour. Or, cook on high for the first 30 minutes, turn to low and cook as long as desired up to 3 1/2 hours. The longer it cooks, the thicker it will be.

 

 

CROCK POT  RICE PUDDING

Ingredients:

2 cups milk
1/3 cup rice
1/4 cup sugar
1 egg
1 teaspoon butter
1 teaspoon vanilla
1/8 teaspoon cinnamon
pinch of salt
pinch of nutmeg

1. Grease Crock Pot.  Dissolve sugar in milk and mix all ingredients together, pour into crock pot.

2. Cook on high for 6 hours, stirring occasionally.

 

 

CROCK POT RICH BROWNIES IN A NUT CRUST

Ingredients:

1/4 cup butter or margarine, melted
1 cup chopped nuts
1 family-size package brownie mix (about 23 oz.)

Directions:

1. Pour melted butter into 2-pound coffee can; swirl to butter sides. Sprinkle with half the nuts.

2. Mix brownies according to the package directions. Pour half the batter into coffee can, covering nuts evenly.

3. Add remaining half of nuts, then batter. Place can in Crock Pot. Cover top of can with 8 paper towels.

4. Cover and bake on High setting for 3 hours. Do not check or remove cover until last hour. (If using Bread 'n Cake Bake pan, bake in covered pan on High setting for 2 to 3 hours.)

5. Remove can and discard paper towels. Let stand 5 minutes. Unmold and serve warm.

 

 

 

CROCK POT RICH CHOCOLATE DESSERT

Ingredients:

1 package chocolate cake mix
1 pint sour cream
1 package instant chocolate pudding
1 small bag chocolate chip (approx. 6 ounces)
3/4 cup oil
4 eggs
1 cup water

Directions:

1. Spray crock pot with non-stick spray. Mix all ingredients. Pour into Crock pot.

2. Cook on low for 6-8 hours. Serve in a bowl with ice cream.

 

 

CROCK POT SPOON PEACHES

Ingredients:

1/3 cup sugar
1/2 cup brown sugar
2 teaspoons margarine, melted
1/2 can evaporated milk
3/4 cup Bisquik
2 eggs
2 cups peaches, mashed
2 teaspoons vanilla
3/4 teaspoon cinnamon


Directions:

1. Spray slow cooker/Crock Pot with non-stick cooking spray.

2. Combine sugars and Bisquik. Add eggs and vanilla. Add margarine and milk. Add peaches and cinnamon.

3. Pour into slow cooker/Crock Pot. Cook on low for 6 to 8 hours.
 

 

CROCK POT STREUSEL POUND CAKE

Ingredients:

1 pkg. pound cake mix (16 oz.) size
1/4 cup packed brown sugar
1 Tablespoon flour
1/4 cup finely chopped nuts
1 teaspoon cinnamon


Directions:

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

2. Combine sugar, flour, nuts and cinnamon and sprinkle over cake batter. Place can in crockpot.

3. Cover top of can with 8 layers of paper towels. Cover pot and bake on high 3 to 4 hours.

 

 

CROCK POT SUGARED PECANS

Ingredients:

16 ounces pecan halves
1/2 cup butter, melted
1/2 cup powdered sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice


Directions:

1. Stir the pecans and butter in a 3 1/2-quart Crock Pot until combined. Add powdered sugar, stirring to coat.

2. Cover and cook on high for 15 minutes. Turn to low and cook uncovered for about 2 hours, or until the nuts are covered with a crisp glaze.

3. Transfer to a bowl, combine spices and sift over nuts, tossing to distribute evenly. Cool before serving.
 

 


CROCK POT SUGARED WALNUTS & PECANS

Ingredients:

1 pound pecans or Walnut pieces
1/2 cup unsalted butter - melted
1/2 cup powdered sugar
1/4 teaspoon allspice - ground
1/8 teaspoon cloves - ground
1 1/2 teaspoon cinnamon - ground
1/4 teaspoon ginger - ground


Directions:

1. Preheat slow cooker/Crock Pot on high for 15 minutes.

2. In preheated slow cooker/Crock Pot stir the walnuts (or pecans) and butter until mixed well.

3.  Add the powdered sugar, stirring to coat evenly.

4. Cover and slow-cook on high for 15 minutes.

5. Reduce the heat to low and slow cook, UNCOVERED, stirring occasionally, until the nuts are coated with a crisp glaze (should be about 2 hours.)

6. Transfer the nuts to a bowl.

7. In another small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Let cool before serving.

 

 

CROCK POT TRIPLE CHOCOLATE MESS

Ingredients:

1 package chocolate cake mix(any)
1 pint sour cream
1 pkg. instant chocolate pudding(any size)
1 6 oz. bag chocolate chips
3/4 cup oil
4 eggs
1 cup water

Directions:

1. Spray Crock Pot with non-stick spray. Mix all ingredients.

2. Cook on low for 6- 8 hours.

 

 

CROCK POT BANANA BREAD

Ingredients:

1 3/4 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups banana, well mashed, overripe
1/2 cup walnuts, coarsely chopped

Directions:

1. Sift together flour, baking powder, baking soda and salt.

2. With electric beater on low, fluff shortening in a small bowl, until soft and creamy. Add sugar gradually.

3. Beat in 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.

4. Fold in walnuts. Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover.

5. Place on a rack in crock pot. Cover crock pot, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape.

6. Cook on HIGH for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.

 

 


CROCK POT BANANA NUT BREAD

Ingredients:

1/3 cup shortening
1/2 cup sugar
2 eggs
1-3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas
1/2 cup chopped walnuts

Directions:

1. Cream together shortening and sugar; add eggs and beat well.

2. Sift dry ingredients; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts.

3. Pour into well-greased 4-6 cup mold. Cover with foil and tie a string tightly around it to keep foil down.

4. Pour 2 cups hot water in slow-cooking pot. Place mold on rack or trivetin pot.

5. Cover with crock pot lid and cook on high 2 to 3 hours or until bread is done. Be sure not to check bread during the first 2 hours of cooking.

 


CROCK POT RAISIN BREAD PUDDING

Ingredients:

Pudding:

8 slices bread, cubed
4 eggs
2 cups milk
1/2 cup white sugar
1/4 cup butter or margarine, melted
1/4 cup raisins
1/2 teaspoon ground cinnamon

Sauce:

2 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
1 cup water
3/4 cup sugar
1 teaspoon vanilla extract


Directions:

1. 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.

2. Cover and cook on HIGH for 1 hour.

3. Reduce heat to LOW; cook for 3-4 hours or until a thermometer reads 160°F.

4. Just before serving, melt butter in as aucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla.

5. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with warm bread pudding.

 

 

CROCK POT RICE PUDDING

Ingredients:

2 1/2 cups cooked rice
1 1/2 cups scalded milk
2/3 cup white or brown sugar
3 eggs, beaten
1 teaspoon salt
2 Tablespoons vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup raisins
3 Tablespoons soft butter


Directions:

1. Combine all ingredients. Pour into lightly greased Crock Pot.

2. Cook on high 1 to 2 hours. Stir during first 30 minutes

 

 

CROCK POT PINA COLADA BREAD PUDDING

Ingredients:

1 (1 lb.) unsliced loaf French Bread 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 or 8 oz. each) ripe 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 teaspoon grated lemon peel
8 or 10 fresh mint sprigs


Directions:

1. With sharp knife, peel crust from bread; discard crust. Cut bread into 1-inch cubes; set aside.

2. In blender or food processor fitted with metal blade, combine half or following ingredients: drink mix, pineapple juice, milk, cream of coconut, and banana slices.

3. Process until pureed, pour puree into 6 cup bowl. Puree remaining half or liquid ingredients and banana slices as well as eggs and liquor.

4. Combine both purees. Combine raisins and crushed pineapple with juice, set aside.

5.  Place about 2/3 of bread cube in slow cooker; sprinkle 1/2 teaspoon grated lemon peel and spread 1 cup raisin pineapple mixture over bread in slow cooker.

6. Top with remaining breadcubes, then with remaining lemon peel and raisin-pineapple mixture.

7. Pour pureed ingredients into slow cooker. Cover and cook on LOW 6 hours. Spoon pudding into 8 or 10 dessert dishes and serve hot.

 

 

CROCK POT INDIAN PUDDING

Ingredients:


3 cups milk
1/2 cup cornmeal
1/2 teaspoon salt
3 eggs
1/4 cup light brown sugar
1/3 cup molasses
2 Tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon ginger


Directions:

1. Lightly grease crockpot. Preheat on high for 20 minutes.

2. Bring milk, cornmeal and salt to a boil. Boil, stirring constantly, for 5 minutes. Cover and simmer an additional 10 minutes.

3.  In a large bowl, combine remaining ingredients. Gradually beat in hot cornmeal mixture and whisk until smooth.

4. Pour into crock pot and cook on high for 2 to 3 hours or low for 6 to 8 hours.

 

 

 

 

 

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