3 tablespoons flour mixed with 3 tablespoons cold water Place roast in slow cooker/Crock Pot; sprinkle with salt and pepper. Combine juice concentrate, brown sugar, nutmeg, and allspice; pour over roast. Cover and cook on high for 1 hour. Reduce heat to low and cook for 8 hours. Before serving, skim juices and pour cooking liquid into a small saucepan. Whisk in the flour-water mixture. Bring to a boil, stirring, and continue cooking until thickened. Serve gravy with the pork roast.
Grease the bottom and part way up the sides of your slow cooker bowl with some of the butter and then pour in the milk, followed by the rest of the ingredients.
Cook on full power for 3.5 – 4 hours or until the milk is mostly absorbed into the rice. You need to stir the rice pudding half way through as it can stick to the sides of the slow cooker quite easily.
Spray slow cooker with nonstick cooking spray. Spread chopped sweet potatoes in the bottom of the slow cooker. In a medium mixing bowl, combine orange juice, vanilla, cinnamon, nutmeg, salt and brown sugar. Pour over the top of the sweet potatoes and place lid on the slow cooker. Cook on low for 4-6 hours or high for 2-3. Once cooked, pour all the contents from your slow cooker into a baking dish. Top with marshmallows and broil in oven until marshmallows are golden brown.
1 Loaf of day old french bread (Cubed)
4 Tablespoons cubed butter
1 1/2 Cups each of heavy cream & milk
1 1/2 Cups of sugar
2 Teaspoon vanilla extract
1 Can of peaches (chopped)
1/2 Cup of pecans
1 1/2 Teaspoons each nutmeg and cinnamon
Spray your Crock-Pot® slow cooker with a non-stick spray
Place cubed bread, peaches, nuts and butter into the stoneware.
Hand whisk eggs, heavy cream, milk, sugar, vanilla, nutmeg, and cinnamon until well blended.
Pour mixture over the bread and cover for 2 hours on high, for the last 30 min uncover and let it cook on high. (mush bread down so liquid covers)