Fix-It and Forget-It Pink Cookbook (120 page)

Joan Becker

Dodge City, KS

Rosanne Hankins

Stevensville, MD

8 apples, peeled, cored, and cut into chunks
or
slices (6 cups)

1 tsp. cinnamon

½ cup water

½-1 cup sugar,
or
cinnamon red hot candies

1. Combine all ingredients in slow cooker.
   
2. Cook on Low 8-10 hours, or on High 3-4 hours.
   

Willard E. Roth

Elkhart, IN

¹
/
₃
cup buttermilk baking mix

²
/
₃
cup dry quick oats

½ cup brown sugar

1 tsp. cinnamon

4 cups sliced peaches (canned
or
fresh)

½ cup peach juice,
or
water

1. Mix together baking mix, oats, brown sugar, and cinnamon in greased slow cooker.
   
2. Stir in peaches and peach juice.
   
3. Cook on Low for at least 5 hours. (If you like a drier cobbler, remove lid for last 15-30 minutes of cooking.)
   

Serve with
frozen yogurt
or
ice cream
.

Shirley Hinh

Wayland, IA

2 cups sugar

3 eggs

¾ cup butter, melted

¾ cup milk

1 large can crushed pineapple, drained

8 slices bread (crusts removed), cubed

1. Mix together all ingredients in slow cooker.
   
2. Cook on High 2 hours. Reduce heat to Low and cook 1 more hour.
   

Delicious served as a side dish to
ham
or
poultry
,
or as a dessert served warm or cold. Eat hot or chilled with
vanilla ice cream
or
frozen yogurt
.

Renee Shirk

Mount Joy, PA

1 cup flour

¾ cup sugar

1 tsp. baking powder

¼ tsp. salt

¼ tsp. ground cinnamon

¼ tsp. ground nutmeg

2 eggs, beaten

2 Tbsp. milk

2 Tbsp. vegetable oil

2 cups fresh,
or
frozen, blueberries

2 cups fresh,
or
frozen, blackberries

¾ cup water

1 tsp. grated orange peel

¾ cup sugar

1. Combine flour, ¾ cup sugar, baking powder, salt, cinnamon, and nutmeg.
   
2. Combine eggs, milk, and oil. Stir into dry ingredients until moistened.
   
3. Spread the batter evenly over bottom of greased slow cooker.
   
4. In saucepan, combine berries, water, orange peel, and ¾ cup sugar. Bring to boil. Remove from heat and pour over batter. Cover.
   
5. Cook on High 2-2½ hours, or until toothpick inserted into batter comes out clean. Turn off cooker.
   
6. Uncover and let stand 30 minutes before serving.
   

Spoon from cooker and serve with
whipped topping
or
ice cream
if desired.

Margaret Wheeler

North Bend, OR

Pudding:

1
¹
/
₃
cups flour

½ tsp. salt

2 tsp. baking soda

¹
/
₃
cup boiling water

½ cup dark molasses

2 cups whole cranberries

½ cup chopped nuts

½ cup water

Butter Sauce:

1 cup confectioners sugar

½ cup heavy cream,
or
evaporated milk

½ cup butter

1 tsp. vanilla

1. Mix together flour and salt.
   
2. Dissolve soda in boiling water. Add to flour and salt.
   
3. Stir in molasses. Blend well.
   
4. Fold in cranberries and nuts.
   
5. Pour into well-greased and floured bread or cake pan that will fit in your cooker. Cover with greased tin foil.
   
6. Pour ½ cup water into cooker. Place foil-covered pan in cooker. Cover with cooker lid and steam on High 3-4 hours, or until pudding tests done with a wooden pick.
   
7. Remove pan and uncover. Let stand 5 minutes, then unmold.
   
8. To make butter sauce, mix together all ingredients in saucepan. Cook, stirring over medium heat until sugar dissolves.
   

Serve warm butter sauce over warm cranberry pudding.

Sue Hamilton

Minooka, IL

2-crust refrigerated pie dough pkg.

2 22-oz. cans apple pie filling

1 tsp. cinnamon

12 caramel candies

1. Press one crust into half the bottom of a cold slow cooker, and an inch or so up half its interior side. Overlap by ¼ inch the second crust with the first crust in center of slow cooker bottom. Press remainder of second crust an inch or so up the remaining side of the cooker. Press seams flat where two crusts meet.
   
2. Cover. Cook on High 1½ hours.
   
3. In a bowl, mix together pie filling, cinnamon, and caramels.
   
4. Pour mixture into hot crust.
   
5. Cover. Cook on High an additional 1½ hours.