Crockpots aren’t just for meals! There’s all kinds of desserts you can make with your crockpot. Two are listed below. Be sure to see our website for other crockpot recipes.
APPLE BROWN BETTY
* 3 lbs. cooking apples
* 10 slices of bread, cubed (about 4 cups)
* 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.
APRICOT NUT BREAD
* 3/4 cup dried apricots
* 1 cup flour
* 2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp salt
* 1/2 cup sugar
* 3/4 cup milk
* 1 egg, slightly beaten
* 1 Tbsp grated orange peel
* 1 Tbsp vegetable oil
* 1/2 cup whole wheat flour
* 1 cup coarsely chopped walnuts
Dip a knife into flour and chop the apricots finely. Flour the knife
often to keep the cut up fruit from sticking together. Sift the remaining
flour, baking powder, baking soda, salt and sugar into a large bowl.
Combine the milk, egg, orange peel, and oil. Stir the flour mixture and
the whole wheat flour. Fold in the cut up apricots, any flour left on the
cutting block and the walnuts. Pour into a well greased,
floured baking unit. Cover and place on a rack in the slow cooker, but
prop the lid open a fraction with a toothpick or a twist of foil to let
excess steam escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.
Love rhubarb? This easy to make "shaped" chilled desert is oh so decadent and so gorgeous, you surely do not want to eat it … But you should, because it has made with homemade whipped cream. To access the crazy shapes you never use and make this dish the next time you make a tasty impression with a different kind of dessert! Our family loves this one – it is a golden recipe, we have not used for a long time!
Ingredients
Please note the 'chill time' to make this dessertSetting up can begin 40 minutes before the addition and wrinkles put in your whipped cream.
1 pound rhubarb
1 / 4 cup cold water
1 / 2 cup white sugar
1 envelope of gelatin (found in the shop next to the Jello)
2 teaspoons lemon juice
2 / 3 cup cream
*** Equipment needed:
2 liters of soup, bowl, mold or pretty serving glasses in order dessert once in the last stage, spatula, blender for the production of cream set
Directions:
Wash.Rhubarb.
Cut and dice very small (less than 1 / 2 "slices).
Pour into a soup pot or soup pot, cut into cubes until rhubarb, water and sugar.
Simmer 10 minutes or until rhubarb is fork tender – as in the production of potatoes.
To soften gelatin, mix 2 tablespoons cold water in a mug or cup of coffee and add gelatin. Stirring, until gelatin has dissolved. Then stir in the rhubarb and.
Remove rhubarb from heat and stir lemon juice again.
Chill in refrigerator until almost done(it gets a little shaken, but not much)
Put rhubarb mixture into a bowl and beat until a smooth mixture.
Whip cream and fold into rhubarb mixture.
You can turn into the mold or dessert glasses and cool.
To serve, you can turn the form for 1 minute in a bowl with hot water, then placed on the mold plate, and serve with whipped cream.
If desserts served in glasses, or something like martini glasses and serve with additional whipped cream.
And for those who want to saveon a few calories, you can easily fold in low-fat ready whip, you can find in your grocery store freezer. Take a sprig of mint on top of each portion of additional whipped cream for the "Oh My Factor" – and your family to bend as they devour this dessert!
The extra nice to have this dessert apart is easy to prepare, it's different, and Heck, if your people have not tried yet, rhubarb, it's just a beautiful addition to your diet. You can add,half of the rhubarb and strawberries to add yet another twist.