3/4 cups rice
3 1/2 tablespoons butter
2 pints milk (or a mix of cream and milk)
4 tablespoons sugar
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.
6-7 sweet potatoes, peeled and chopped into slices
1/2 cup orange juice
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
3/4 cup brown sugar
2 cups mini marshmallows
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)
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.
8 Fresh peaches, peeled and sliced
1 Cup sugar (divided into 2, ½ Cups)
½ Cup brown sugar
1 Cup flour
¾ Teaspoon of cinnamon
¾ Teaspoon of nutmeg
1 Teaspoon of baking powder
¼ Teaspoon of salt
1 Stick of butter, softened
1 Teaspoon of vanilla
1 Cup of almond milk or your favorite milk
Grease a Crock-Pot® Casserole Crock™ Slow Cooker with butter. (Note: If you don’t have the casserole style, you can use an oval slow cooker)
Scatter peaches in the Crock-Pot® slow cooker.
In a medium sized bowl, create batter by mixing all remaining ingredients EXCEPT ½ Cup of the white sugar.
Pour the batter over the peaches and spread evenly.
Sprinkle the remaining ½ cup of white sugar over the batter.
Place a paper towel under the lid to prevent condensation from dripping on the cobbler then Cover and slow cook on LOW for 3 to 4 hours.
Remove the lid and paper towel then continue to slow cook for an additional 30 minutes to firm up the cobbler topping.
If you let the cobbler cool for a bit it will look a little nicer when serving.