CROCKPOT CARAMEL APPLE EUPHORIA DESSERT
2 md Cooking apples
1/2 c Apple juice
7 oz Caramel candy squares
1 ts Vanilla
1/8 ts Ground cardamom
1/2 ts Ground cinnamon
1/3 c Cream-style peanut butter
7 sl Angel-food cake; or
1 qt Vanilla ice cream
Peel, core, and cut each apple into 18 wedges; set aside. Combine apple juice, unwrapped caramel candies, vanilla, cardamom and cinnamon. Drop peanut butter 1 teaspoon at a time, over ingredients in crockpot. Stir. Add apple wedges; cover and cook on LOW for 5 hours. Stir thoroughly; cover and cook on LOW 1 additional hour.
Serve approximately 1/3 cup of warm mixture over a slice of angel food cake or ice cream.
Serves 7.
CROCKPOT APPLE COCONUT CRISPS
4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine
In a casserole 1 1/2-quart baking dish that fits in the crockpot, combine apples with coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon. Drizzle with the ice cream topping. Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture. Cover and cook on high for 2 1/2 to 3 hours, until apples are tender. Serve warm with vanilla ice cream or whipped topping.
CROCKPOT APPLE CARAMEL DESSERT
2 med apple
1/2 c apple juice
7 oz caramel candy
1 tsp vanilla
1/8 tsp ground cardamom
1/2 tsp ground cinnamon
1/3 c peanut butter, creamy
7 slices angel food cake
1 qt vanilla ice cream
Peel, core and cut each aplle into 18 wedges; set aside. Combine apple juice, unwrapped caramel candies, vanilla, cardamom and cinnamon. Drop peanut butter, 1 tsp at a time, over ingredients in crock pot and stir. Add apple wedges; cover and cook on LOW for 5 hrs. Stir thoroughly, then cook 1 hr more. Serve approx 1/3 cup
of warm mixture over a slice of angel food cake or ice cream.
COUNTRY APPLES
* 4-5 cups apples
* 2 tbsp flour
* 1/3 cup sugar
* 1/3 cup raisins
* 1/4 tsp cinnamon
* 2/3 cup oatmeal
* 3 tbsp butter
* 3/4 cup brown sugar
Peel, slice and coat apples with flour and 1/3 cup sugar. Stir in the raisins, cinnamon, and oatmeal. Pour 1 cup water into crockery. Add apple mix. Pour melted butter over apples and then brown sugar. Cook on Low 4-6 hours.
Serves 6.
You can serve over vanilla ice cream, use as a crepe filling or over
oatmeal for breakfast.
CINNAMON-APPLE BREAD PUDDING
* 2 tablespoons butter
* 2 apples, cored peeled, and chopped
* 3/4 cup brown sugar, divided
* 1 1/2 teaspoons cinnamon, divided
* 2 large eggs
* 12 oz can evaporated milk
* 3/4 cup apple juice
* 2 1/2 cups French bread torn in 1/2 to 1- inch pieces
Melt butter in bottom of a 1 1/2 to 2- quart casserole or souffle dish which will fit in the slow cooker/Crock Pot. Sprinkle with 2 tablespoons brown sugar and ½ teaspoon cinnamon. Add apples. Whisk eggs, milk, and apple juice together; mix in remainder of brown sugar, 1 teaspoon cinnamon, and the bread pieces. Place a trivet or aluminum foil ring in the slow cooker/Crock Pot. Pour 3/4 cup hot water into the the slow cooker/Crock Pot. Place the casserole dish on the ring in the slow
cooker/Crock Pot. Cover and cook on high for 2 1/2 hours, until knife inserted comes out clean. Serve warm with vanilla ice cream or sweetened whipped cream.
Hot Fudge Pudding Cake
Serving Size: 9
Preparation Time: 0:11
1 cup all-purpose flour
1/2 cup sugar
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup skim milk
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1/3 cup sugar
2 tablespoons unsweetened cocoa
1/8 teaspoon salt
1 cup boiling water
4 cups vanilla ice milk
Combine flour, sugar, cocoa, baking powder, and salt in a medium bowl, and stir well.
Combine skim milk, oil, and vanilla; add to dry ingredients, and stir well. Spoon batter into a 9-inch square baking pan.
Combine 1/3 cup sugar and next 2 ingredients. Sprinkle over batter.
Pour 1-1/2 cups boiling water over batter. (Do not stir).
Bake at 350 degrees for 30 minutes or until cake springs back when lightly touched in center. Yield: 9 servings (serving size: 1 [3 x 3-inch] piece and 1/2 cup ice milk).
Notes: It may taste like you’re splurging, but this cocoa-laced pudding cake is really a heart-healthy treat, says registered dietitian Susan Hagins White, of Surfside Beach, South Carolina.
Serving Ideas: Serve topped with ice milk.
Per serving: 228 Calories; 5g Fat (17% calories from fat); 5g Protein; 45g Carbohydrate; 8mg Cholesterol; 188mg Sodium