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.
2 to 2 1/2 lbs.. lean chuck or round steak
1/4 cup flour
salt & pepper
6 slices bacon, chopped
2 onions, chopped
2 cups beef broth
dash of ground cloves and nutmeg
4 tbsp.. herb or wine vinegar
2 tbsp.. brown sugar
1 tsp. dried oregano
1 tsp. dried thyme
optional: 1 cup of small button mushrooms
Cut meat into cubes, dredge in flour mixed with a little salt and pepper. Place bacon in skillet and fry a few minutes. Add pieces of meat and brown and all sides. Add onions and cook 2 to 3 minutes. Transfer to Crock Pot. Stir in beef broth, water, spices, vinegar, brown sugar, and seasonings. Cover and cook on low 8 to 10 hours. Thicken juices with a mixture of flour and cold water if desired. Serve with potatoes or noodles.
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon nutmeg
2 cups unpeeled apple, finely chopped
1 cup chopped nuts (walnuts or pecans)
Beat sugar, oil, eggs, and vanilla. Add apple with dry ingredients and mix well. Spray a two pound tin can with cooking spray or grease and flour it well. Pour batter into can, filling no more than 2/3 full. Place can in Crock Pot. Do not add water. Cover but leave cover ajar so steam can escape. Cook on high 3 1/2 to 4 hours. Don’t peek before the last hour of baking. Cake is done when top is set. Let stand in can a few minutes before tipping pudding out on a plate. Serve half-rounds plain, with whipped topping, or a pudding sauce.