Place the apricots on a chopping block. Sprinkle 1 T flour over them. Dip a knife into the 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.
Cream together shortening and sugar; add eggs and beat well. Add dry ingredients alternately with mashed banana; stir in raisins. Grease a 4-cup can and pour batter in it. Cover top with paper towels (6 to 8) and place on rack in cooker. Cover and cook on high for 2 to 3 hours (or until bread is done).
Peel, core and slice apples. Place apple slices and cranberries in cp. Mix remaining ingredients in separate bowl and sprinkle over top of apple and cranberries. Place 4 or 5 paper towels over the top of the cp, place an object (I use a wooden spoon) across the top of the cp and set lid on top. This allows the steam to escape. Turn cp on high and cook for about 2 hours.
Lightly butter a 3 1/2-quart slow cooker/Crock Pot. Place cherry pie filling in the slow cooker/Crock Pot. Combine dry ingredients and mix well; cut in butter with a pastry cutter or fork. Sprinkle crumbs over the cherry pie filling. Cook for 5 hours on low.
1 3/4 cup fresh rhubarb
3/4 cup sugar
1 cinnamon stick
2 whole cloves
1 teaspoon grated lemon peel
1/4 cup butter or margarine
1/3 cup flour
1/3 cup sugar
Cut rhubarb into small pieces. Combine rhubarb with 3/4 cup sugar, cinnamon, cloves and lemon peel in cooker. Cover and cook on low for 3 to 4 hours. Remove whole spices. Spoon rhubarb into baking dish. Combine remaining ingredients and sprinkle over rhubarb. Bake at 400 degrees for 20 to 25 minutes.