8 Cups day old bread, cubed
3 Cups Granny Smith apples, peeled cored and cubed
1 Cup chopped pecans
8 Whole eggs
1 Can evaporated milk
1/2 Cup apple cider or apple juice
1 Cup packed light brown sugar
2 Teaspoons ground cinnamon
1 Teaspoon ground nutmeg
1/2 Teaspoon ground allspice
1/2 Teaspoon salt
1 Teaspoon vanilla extract
Place bread cubes, apples, and pecans in buttered Crock-Pot®.
Mix remaining ingredients.
Pour over bread and stir thoroughly.
Put lid on Crock-Pot® and start cooking on Low for 3 to 4 hours.
Top with caramel sauce, ice cream, or whipped topping.
Coat meat with flour. Heat oil in large saucepan or Dutch oven on medium-high heat. Add meat in batches; cook 5 minutes or until browned. Place meat and remaining ingredients in slow cooker; toss to coat well. Cover
Cook 8 hours on LOW or 4 hours on HIGH. Thicken with additional flour, if desired
2 tablespoons cooking oil
1 1/2 pounds boneless lamb cut in 1″ cubes
2 large onions peeled, sliced fine
2 teaspoons ground allspice
1 1/2 cup stock or bouillon
1 tablespoon wine or cider vinegar
1 teaspoon curry powder or more to taste
salt to taste
1/8 teaspoon cayenne pepper
1 whole habanero pepper top cut off and seeds discarded
Brown meat quickly in oil. Remove then cook onion in oil until soft but not brown. Transfer to the crock pot; add remaining ingredients, stirring to combine. Cover and cook on LOW 8 to 10 hours. Discard habanero before serving.