Fix-It and Forget-It Pink Cookbook (121 page)

Joette Droz

Kalona, IA

15-oz. can solid pack pumpkin

12-oz. can evaporated milk

¾ cup sugar

½ cup buttermilk baking mix

2 eggs, beaten

2 Tbsp. melted butter,
or
margarine

1 Tbsp. pumpkin pie spice

2 tsp. vanilla

1. Mix together all ingredi­ents. Pour into greased slow cooker.
   
2. Cover and cook on Low 6-7 hours, or until thermometer reads 160°.
   

Serve in bowls topped with
whipped cream
.

Jean Butzer

Batavia, NY

3 eggs, separated

1 tsp. grated lemon peel

¼ cup lemon juice

3 Tbsp. melted butter

1½ cups milk

¾ cup sugar

¼ cup flour

¹
/
₈
tsp. salt

1. Beat egg whites until stiff peaks form. Set aside.
   
2. Beat egg yolks. Blend in lemon peel, lemon juice, butter, and milk.
   
3. In separate bowl, combine sugar, flour, and salt. Add to egg-lemon mixture, beating until smooth.
   
4. Fold into beaten egg whites.
   
5. Spoon into slow cooker.
   
6. Cover and cook on High 2-3 hours.
   

Serve with spoon from cooker.

Esther Becker

Gordonville, PA

Wanda S. Curtin

Bradenton, FL

2 cups sugar

1 cup oil

2 eggs

1 tsp. vanilla

2 cups chopped apples

2 cups flour

1 tsp. salt

1 tsp. baking soda

1 tsp. nutmeg

1 cup chopped walnuts,
or
pecans

1. Beat together sugar, oil, and eggs. Add vanilla.
   
2. Add apples. Mix well.
   
3. Sift together flour, salt, baking soda, and nutmeg. Add dry ingredients and nuts to apple mixture. Stir well.
   
4. Pour batter into greased and floured bread or cake pan that fits into your slow cooker. Cover with pan's lid, or greased tin foil. Place pan in slow cooker. Cover cooker.
   
5. Bake on High 3½-4 hours. Let cake stand in pan for 5 minutes after removing from slow cooker.
   

Remove cake from pan, slice, and serve.

Phyllis Attig

Reynolds, IL

Joan Becker

Dodge City, KS

Pam Hochstedler

Kalona, IA

4-5 cooking apples, peeled and sliced

²
/
₃
cup packed brown sugar

½ cup flour

½ cup quick-cooking dry oats

½ tsp. cinnamon

¼-½ tsp. nutmeg

¹
/
₃
cup butter, softened

2 Tbsp. peanut butter

1. Place apple slices in slow cooker.
   
2. Combine brown sugar, flour, oats, cinnamon, and nutmeg.
   
3. Cut in butter and peanut butter. Sprinkle over apples.
   
4. Cover cooker and cook on Low 5-6 hours.
   

Serve warm or cold, plain or with
ice cream
or
whipped cream
.

Roseann Wilson

Albuquerque, NM

Cake:

16-oz. pkg. pound cake mix

¹
/
₃
cup vanilla instant pudding (reserve rest of pudding from 3-oz. pkg. for glaze)

¼ cup salad oil

3 eggs

2 Tbsp. Galliano liqueur

²
/
₃
cup orange juice

Glaze:

remaining pudding mix

²
/
₃
cup orange juice

1 Tbsp. Galliano liqueur

1. Mix together all ingredients for cake. Beat for 3 minutes. Pour batter into greased and floured bread or cake pan that will fit into your slow cooker. Cover pan.
   
2. Bake in covered slow cooker on High 2½-3½ hours.
   
3. Invert cake onto serving platter.
   
4. Mix together glaze ingredients. Spoon over cake.
   

Anna Musser

Manheim, PA

Marianne J. Troyer

Millersburg, OH

21-oz. can cherry pie filling

1 pkg. yellow cake mix

½ cup butter, melted

¹
/
₃
cup walnuts,
optional

1. Place pie filling in greased slow cooker.
   
2. Combine dry cake mix and butter (mixture will be crumbly). Sprinkle over filling. Sprinkle with walnuts.
   
3. Cover and cook on Low 4 hours, or on High 2 hours.
   

Allow to cool, then serve in bowls with dips of
ice cream
.

Note:

For a less rich, less sweet dessert, use only half the cake mix and only ¼ cup butter, melted.