Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (113 page)

Desserts

Bread Pudding

Winifred Ewy

Newton, KS

Helen King

Fairbank, IA

Elaine Patton

West Middletown, PA

Makes 6 servings

Prep. Time: 20 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 4-qt.

8 slices bread (raisin bread is especially good), cubed

4 eggs

2 cups milk

¼ cup sugar

¼ cup melted butter,
or
margarine

½ cup raisins (use only ¼ cup if using raisin bread)

½ tsp. cinnamon

Sauce:

2 Tbsp. butter,
or
margarine

2 Tbsp. flour

1 cup water

¾ cup sugar

1 tsp. vanilla

1. Place bread cubes in greased slow cooker.

2. Beat together eggs and milk. Stir in sugar, butter, raisins, and cinnamon. Pour over bread and stir.

3. Cover and cook on High 1 hour. Reduce heat to Low and cook 3-4 hours, or until thermometer reaches 160°.

4. Make sauce just before pudding is done baking. Begin by melting butter in saucepan. Stir in flour until smooth. Gradually add water, sugar, and vanilla. Bring to boil. Cook, stirring constantly for 2 minutes, or until thickened.

Serving suggestion: Serve sauce over warm bread pudding.

Variations:

1. Use dried cherries instead of raisins. Use cherry flavoring in sauce instead of vanilla.

Char Hagnes

Montague, MI

2. Use ¼ tsp. ground cinnamon and ¼ tsp. ground nutmeg, instead of ½ tsp. ground cinnamon in pudding.

3. Use 8 cups day-old unfrosted cinnamon rolls instead of the bread.

Beatrice Orgist

Richardson, TX

4. Use ½ tsp. vanilla and ¼ tsp. ground nutmeg instead of ½ tsp. cinnamon.

Nanci Keatley

Salem, OR

Old-Fashioned Rice Pudding

Ann Bender

Fort Defiance, VA

Gladys M. High

Ephrata, PA

Mrs. Don Martins

Fairbank, IA

Makes 6 servings

Prep. Time: 10 minutes

Cooking Time: 2-6 hours

Ideal slow-cooker size: 4-qt.

2½ cups cooked rice

1½ cups evaporated,
or
scalded, milk

⅔ cup brown,
or
white, sugar

1 Tbsp. soft butter

2 tsp. vanilla

½-1 tsp. nutmeg

1 egg, beaten

½-1 cup raisins

1. Mix together all ingredients. Pour into lightly greased slow cooker.

2. Cover and cook on High 2 hours, or on Low 4-6 hours. Stir after first hour.

Serving suggestion: Serve warm or cold.

Mama’s Rice Pudding

Donna Barnitz
, Jenks, OK

Shari Jensen
, Fountain, CO

Makes 4-6 servings

Prep. Time: 5 minutes

Cooking Time: 6-7 hours

Ideal slow-cooker size: 4-qt.

½ cup white rice, uncooked

½ cup sugar

1 tsp. vanilla

1 tsp. lemon extract

1 cup plus 2 Tbsp. milk

1 tsp. butter

2 eggs, beaten

1 tsp. cinnamon

½ cup raisins

1 cup whipping cream, whipped

nutmeg

1. Combine all ingredients except whipped cream and nutmeg in slow cooker. Stir well.

2. Cover pot. Cook on Low 6-7 hours, until rice is tender and milk absorbed. Be sure to stir once every 2 hours during cooking.

3. Pour into bowl. Cover with plastic wrap and chill.

4. Before serving, fold in whipped cream and sprinkle with nutmeg.

Dolores’ Rice Pudding

Dolores Metzler

Mechanicsburg, PA

Makes 8-10 servings

Prep. Time: 5-10 minutes

Cooking Time: 3½ hours

Ideal slow-cooker size: 5½-qt.

1 cup white uncooked rice

1 cup sugar

4 cups milk

3 eggs

1½ cups milk

2 tsp. vanilla

¼ tsp. salt

nutmeg,
or
cinnamon

1. In slow cooker, mix together rice, sugar, and 4 cups milk.

2. Cook on High 3 hours.

3. Beat together eggs, 1½ cups milk, vanilla, and salt. Add to slow cooker. Stir.

4. Cook on High 25-30 minutes.

5. Sprinkle with nutmeg or cinnamon.

Serving suggestion: Serve warm.

Slow-Cooker Tapioca

Nancy W. Huber,
Green Park, PA

Makes 10-12 servings

Prep. Time: 5 minutes

Cooking Time: 3½ hours

Ideal slow-cooker size: 4½-qt.

2 quarts milk

1 cup small pearl tapioca

1-1½ cups sugar

4 eggs, beaten

1 tsp. vanilla

1. Combine milk, tapioca, and sugar in slow cooker. Cook on High 3 hours.

2. Mix together eggs, vanilla, and a little hot milk from slow cooker. Add to slow cooker. Cook on High 20 more minutes. Chill.

Serving suggestion: Serve topped with
whipped cream
or
fruit
of choice.

Tapioca Salad

Karen Ashworth

Duenweg, MO

Makes 10-12 servings

Prep. Time: 10 minutes

Cooking Time: 3 hours

Ideal slow-cooker size: 4½-qt.

10 Tbsp. large pearl tapioca

½ cup sugar to taste

dash salt

4 cups water

1 cup grapes, cut in half

1 cup crushed pineapple

1 cup whipped cream

1. Mix together tapioca, sugar, salt, and water in slow cooker.

2. Cook on High 3 hours, or until tapioca pearls are almost translucent.

3. Cool thoroughly in refrigerator.

4. Stir in remaining ingredients.

Serving suggestion: Serve cold.

Variation:

Add 1 small can mandarin oranges, drained, when adding rest of fruit.