Berry cobbler – the slow way, Chocolate wonder – the slow way, Apple cake – the slow way

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This week we are back to a staple – dessert, all done in the crock pot.
Berry cobbler – the slow way
1 C flour
3 TBS sugar
1 tsp. baking powder
1/4 tsp. cinnamon
1 egg
1/4 C fat-free milk
2 TBS canola oil
1/8 tsp. salt
2 C raspberries
2 C blueberries
1/2 TBS lemon juice
1 C sugar
1/4 C flour
In a large bowl, combine 1 cup flour, 3 TBS sugar, baking powder and cinnamon. In a small,bowl, combine egg, milk and canola oil. Whisk together until completely blended. Add egg mixture to flour mixture and stir until just moistened. Spread over the bottom of a 5-qt. slow cooker.
In a medium bowl, combine 1 cup sugar and 1/4 cup flour and salt. Next add in raspberries and blueberries (fresh or frozen will work) and lemon juice. Stir to completely and evenly coat the raspberries and blueberries with the sugar-flour. Evenly distribute the raspberries and blueberries over batter. Cover and cook on low for about 2 to 2-1/2 hours or until batter is cooked through. Top with ice cream or frozen yogurt if desired.
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Chocolate wonder – the slow way
1 pkg. devil’s food cake mix (regular size)
1-2/3 C water
3 large eggs
1/3 C canola oil
2 C cold 2% milk
1 pkg. (3.9 oz.) instant chocolate pudding mix
2 C (12 oz.) semisweet chocolate chips
In a large bowl, combine cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 4-qt. slow cooker.
In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over cake batter; sprinkle with chocolate chips. Cover and cook on high for 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs. Serve warm. Yield: 12 servings.
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Apple cake – the slow way
2 C all purpose flour
2/3 C plus 1/4 C sugar, divided
3 tsp. baking powder
1 tsp. salt
1/2 C butter, cold
1 C milk
4 apples, peeled and diced (I used Gala apples)
1-1/2 C orange juice
1/2 C honey
2 TBS butter, melted
1 tsp. cinnamon
Combine flour, 2/3 cup sugar, baking powder and salt in a large bowl. Cut butter into mixture until you have coarse crumbs. Stir milk into crumbs just until moistened. Grease bottom and sides of a 4 or 5-qt. crock pot. Spoon batter into bottom of crock pot and spread out evenly. Place diced apples over batter evenly.
In a medium size bowl, whisk together orange juice, honey, melted butter, remaining sugar and cinnamon. Pour over apples. Place a clean kitchen towel over opening of crock pot, place lid on. This keeps condensation from the lid from going into crock pot. Set crock pot on high and cook 2 to 3 hours until apples are tender. Serve warm.
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The six best doctors are sunshine, exercise, rest, diet, self-confidence and maybe most important, friends.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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