Slow-cooker turtle monkey bread, Slow-cooker peanut butter cup swirl cake, Slow-cooker lemon bread

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It’s interesting to think that we can make desserts in a slow cooker. Why not try these three?
Slow-cooker turtle monkey bread
2/3 C packed brown sugar
1/2 C butter
1/4 C granulated sugar
1 16.3-oz. can Pillsbury Grands Homestyle refrigerated buttermilk biscuits
3/4 C pecan halves
2 TBS whipping cream
1/3 C milk chocolate chips
Spray 4-1/2 to 5-quart slow cooker with cooking spray. In 2-cup microwavable measuring cup, mix brown sugar and butter; microwave uncovered on high 1 to 2 minutes, stirring every 30 seconds, until mixture is boiling and smooth. In large re-sealable food-storage plastic bag, place granulated sugar. Separate dough into 8 biscuits; cut each into fourths. Add a few of the biscuit pieces at a time to bag; shake to coat.
Sprinkle 1/4 cup of pecans in slow cooker; top with half of biscuit mixture. Pour one-third of butter mixture over biscuits in cooker. Repeat with 1/4 cup pecans and remaining biscuit mixture. Pour remaining butter mixture over biscuits and sprinkle with remaining 1/4 cup pecans. Cover; cook on high heat setting 1-1/2 to 2 hours or until knife inserted in center comes out clean and biscuits are no longer doughy in center. Tops of biscuits will be moist and may appear unbaked. Turn off cooker.
Carefully remove cover so condensation does not drip onto bread. Cover opening with paper towels; return cover to cooker. Let stand 10 minutes. Run a knife around edge of cooker; turn bread upside down onto heatproof serving plate. In 1-quart saucepan, heat cream over medium heat just to boiling. Remove from heat. Stir in chocolate chips until melted and smooth. Drizzle over monkey bread. Serve warm.
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Slow-cooker peanut butter cup swirl cake
1 box SuperMoist yellow cake mix
1 C water
3 eggs
1/2 C creamy peanut butter
1/3 C butter, softened
1/2 C chocolate-flavored syrup
3 TBS creamy peanut butter
2 to 3 TBS milk
1 C powdered sugar
2 TBS chocolate-flavored syrup
20 miniature chocolate-covered peanut butter cup candies, unwrapped and cut in half
Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
Remove 2/3 cup of batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter. Spoon 1/2 of peanut butter batter into slow cooker, followed by all of chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.
Cover; cook on high heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with chocolate syrup. Sprinkle peanut butter cups over top of cake.
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Slow-cooker lemon bread
BREAD:
2 C all-purpose flour
1/2 C yellow cornmeal
2 TBS poppy seed
3 tsp. baking powder
1/2 tsp. salt
1 C granulated sugar
1/2 C butter, melted
3 eggs
3/4 C milk
1 TBS finely shredded lemon peel
2 TBS fresh lemon juice
ICING:
1/2 C powdered sugar
2 to 3 tsp. fresh lemon juice
Spray 5-quart oval slow cooker with cooking spray. In large bowl, stir flour, cornmeal, poppy seed, baking powder and salt until well mixed. In medium bowl, mix remaining * until well blended. Stir into flour mixture just until combined. Spoon into slow cooker.
Cover; cook on high heat setting 1 hour 40 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover. Remove ceramic base from cooker to cooling rack. Let cool 15 minutes. Loosen edge of bread with thin knife.
Remove bread from slow cooker to cooling rack. Cool 1 hour. In small bowl mix icing ingredients to smooth consistency then drizzle over bread.
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Thought – She said, “I was headed to the gym and on the way it was so windy I was blown right into the wine store instead.”
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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