6 lg. cooking apples
3/4 c. orange juice
2 tsp. grated orange rind
1 tsp. lemon rind grated
3/4 c. rose wine
1/4 tsp. cinnamon
1/2 c. brown sugar
Remove core from apples and place in slow cooker/Crock Pot. Mix together all other ingredients except whipped cream. Pour over apples. Cover pot and cook on low for about 3 1/2 hours or until apples are tender. Cool and serve with whipped cream.
2 small butternut squash, peeled and cut into 1 1/2-inch chunks (about 8 cups)
2 apples, such as Braeburn or Gala, peeled, cored and cut into 1-inch chunks (about 4 cups)
1 large red onion, cut into 1-inch chunks
1/2 cup chicken broth
1/4 cup apple cider
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter, melted
1 tablespoon McCormick® Pumpkin Pie Spice
1 teaspoon salt
1 teaspoon McCormick® Thyme Leaves
1/2 cup toasted flaked coconut
Place squash, apples and onion in slow cooker. Mix remaining ingredients except coconut in small bowl until well blended. Pour over squash mixture. Cover.
Cook 3 to 4 hours on HIGH, stirring after 2 hours. Stir before serving. Sprinkle with toasted coconut.
2 packages (14oz each) caramels
1/4 cup water
8 medium apples, such as McIntosh, Gala, or Fuji
sticks for apples
In slow cooker, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, or until caramels are melted, stirring frequently.
Meanwhile, line a baking pan with wax paper; butter the paper.
Wash and dry the apples. Insert a stick into stem end of each apple. Reduce crockpot heat to LOW.
Dip apple into hot caramel; turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple.
Place coated apples on prepared wax paper in pan. As you near the bottom of the pot, use a spoon to spoon hot caramel over apples. Put the pan of coated apples in the refrigerator to set thoroughly.
4-5 apples, peeled, cored and diced
3/4 cup sugar, or less, to taste
1/2 cup chopped dates
1/2 cup toasted, chopped pecans
2 tbs. flour
1 tsp. baking powder
1/8 tsp. salt
1/4 tsp. nutmeg
2 tbs. melted butter
1 egg, beaten
In the slow cooker, place apples, sugar, dates and pecans; stir. In a separate bowl, mix together flour, baking powder, salt and nutmeg and stir into apple mixture. Drizzle melted butter over batter and stir. Stir in egg. Set cooker on low and cook for 3 to 4 hours. Serve warm.
NOTE: If crispier nuts are desired, add toasted pecans at the end of cooking period.
1 can (20 oz) apple pie filling, apple slices broken up somewhat
1/2 teaspoon cinnamon
3 tablespoons brown sugar
2 small yellow cake mixes (Jiffy – 9-ounce each)
2 eggs, beaten
1/2 cup sour cream (light)
3 tablespoons softened butter or margarine
1/2 cup evaporated milk
1/2 teaspoon cinnamon
1 teaspoon butter or margarine for greasing slow cooker/Crock Pot
Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well. Generously butter the sides and bottom of a 3 1/2 quart slow cooker/Crock Pot. Spread about half the apple mixture in the bottom of the pot. Spoon 1/2 the batter over the apple mixture. Spoon the remaining apple mixture over the batter, then cover with remaining batter. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes. Invert on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter and 3 1/2-inches high.