Fix-It and Forget-It Pink Cookbook (118 page)

Donna Lantgen

Arvada, CO

6-8 cups apples, cored, peeled, and chopped

¼ cup brown sugar

1 cup apple cider

½ cup maple syrup

1. Put apples in slow cooker.
   
2. Mix brown sugar, apple cider, and maple syrup in a bowl.
   
3. Drizzle cider mixture over apples.
   
4. Cook 6 hours on Low.
   

This recipe is great on top of
vanilla ice cream
or on
waffles
.

Vera Schmucker

Goshen, IN

Connie B. Weaver

Bethlehem, PA

6-8 medium-sized baking apples, cored

2 Tbsp. raisins

¼ cup sugar, plus additional for sprinkling

1 tsp. cinnamon

1 Tbsp. butter

½ cup water

1. Remove top inch of peel from each apple.
   
2. Mix together raisins and sugar. Spoon into center of apples.
   
3. Sprinkle with additional sugar and dot with butter.
   
4. Place apples in slow cooker. Add water. Cover and cook on Low 7-9 hours, or on High 2½-3½ hours.
   

Margaret Rich

North Newton, KS

6 baking apples, cored

2 Tbsp. butter,
or
margarine, melted

¼ cup packed brown sugar

¾ cup raisins

3 Tbsp. chopped walnuts

½ cup water

1. Peel a strip around each apple about one-third of the way below the stem end to prevent splitting.
   
2. Mix together butter and brown sugar. Stir in raisins and walnuts. Stuff into apple cavities.
   
3. Place apples in slow cooker. Add water.
   
4. Cover and cook on Low 6-8 hours.
   

Cyndie Marrara

Port Matilda, PA

4 large firm baking apples

1 Tbsp. lemon juice

¹
/
₃
cup chopped dried apricots

¹
/
₃
cup chopped walnuts,
or
 pecans

3 Tbsp. packed brown sugar

½ tsp. cinnamon

2 Tbsp. melted butter

½ cup water,
or
apple juice

1. Scoop out center of apples creating a cavity 1½ inches wide and stopping ½ inch from the bottom of each. Peel top of each apple down about 1 inch. Brush edges with lemon juice.
   
2. Mix together apricots, nuts, brown sugar, and cinnamon. Stir in butter. Spoon mixture evenly into apples.
   
3. Put ½ cup water or juice in bottom of slow cooker. Put 2 apples in bottom, and 2 apples above, but not squarely on top of other apples. Cover and cook on Low 1½-3 hours, or until tender.
   

Serve warm or at room temperature. Top each apple with a
pecan
half, if desired.

Elaine Patton

West Middletown, PA

Rhonda Lee Schmidt

Scranton, PA

Renee Shirk

Mount Joy, PA

4 very large tart apples, cored

½ cup apple juice

8 Tbsp. brown sugar

12 hot cinnamon candies

4 Tbsp. butter,
or
margarine

8 caramel candies

¼ tsp. ground cinnamon

1. Remove ½-inch-wide strip of peel off the top of each apple and place apples in slow cooker.
   
2. Pour apple juice over apples.
   
3. Fill the center of each apple with 2 Tbsp. brown sugar, 3 hot cinnamon candies, 1 Tbsp. butter, or margarine, and 2 caramel candies. Sprinkle with cinnamon.
   
4. Cover and cook on Low 4-6 hours, or until tender.
   

Serve hot topped with
whipped cream
.

Cindy Krestynick

Glen Lyon, PA

Judi Manos

West Islip, NY

29-oz. can peach,
or
pear, slices, undrained

½ cup dried apricots

¼ cup golden raisins

¹
/
₈
tsp. cinnamon

¹
/
₈
tsp. nutmeg

¾ cup orange juice

1. Combine undrained peach or pear slices, apricots, raisins, cinnamon, and nutmeg in slow cooker. Stir in orange juice. Completely immerse fruit in liquid.
   
2. Cover and cook on Low 6-8 hours.
   

Serve cold with
angel food
,
or
pound
cake
,
or
ice cream
.
Or serve warm as a side dish in the main meal.

Variation:

If you prefer a thicker compote, mix together 2 Tbsp. cornstarch and ¼ cup cold water until smooth. Stir into hot fruit 15 minutes before end of cooking time. Stir until absorbed in juice.