The Everything Kosher Slow Cooker Cookbook (37 page)

Double Chocolate Brownies

Substitute margarine in place of the butter for a pareve version.

INGREDIENTS | SERVES 12

Cooking spray

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cup unbleached flour

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cup cocoa powder

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teaspoon baking powder

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teaspoon kosher salt

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cup (1 stick) unsalted butter, cut up

1 cup sugar

2 eggs, lightly beaten

1 teaspoon vanilla extract

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cup semisweet chocolate chips

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cup chopped walnuts (optional)

How to Cut Parchment to Fit

Using the bottom of the slow cooker insert as a template, draw around on the parchment with a felt-tipped pen. Remove insert, then cut around the circle
inside
the line by
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". Voila! Perfect fit!

1. Lightly spray the insert of a 4-quart slow cooker with cooking spray. Cut a circle of parchment paper and place on the bottom inside the insert. Lightly press down paper (so it stays put), then lightly spray parchment as well.
   
2. In a small mixing bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.
   
3. In a medium-sized heat-safe bowl, melt butter in microwave at 100 percent power for 45 seconds. Stir until completely melted. Whisk in sugar, then eggs.
   
4. Using a rubber spatula, stir the prepared flour mixture into the butter mixture just until incorporated. Fold in vanilla extract, chocolate chips, and chopped walnuts, if using. Spread chocolate mixture on bottom of prepared cooker.
   
5. Cover and cook on low for 3 hours. The outer edges will be dry with the center still wet. Leave cover off and continue to cook for another 30 minutes. The center should still be underdone, but will firm up as it cools.
   
6. Let cool completely. Run a table knife around the edges of the brownies. Carefully lift the brownies from the slow cooker and let cool completely before cutting.
   

Chocolate Cake

This chocolate cake is a classic dessert that needs only a simple vanilla glaze to dress it. Substitute soymilk, almond milk, or rice milk in place of the dairy milk for a pareve version.

INGREDIENTS | SERVES 8

2 cups all-purpose flour

2 cups sugar

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cup unsweetened cocoa powder

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teaspoons baking powder

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teaspoons baking soda

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cups regular or low-fat milk

2 eggs

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cup vegetable oil

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cups water

Simple Vanilla Glaze

Make this very easy vanilla glaze by stirring together 1 cup sifted powdered sugar, 1 tablespoon melted margarine, 1 teaspoon vanilla extract and 1 tablespoon water or milk. Stir in another tablespoon of water or milk at a time if glaze needs thinning (will thicken upon standing). Pour glaze evenly over top of cake, allowing glaze to drip down sides. Let glaze set before serving.

1. In a medium bowl, mix all the dry ingredients.
   
2. In another medium bowl, mix all the wet ingredients.
   
3. Spray a 4-quart slow cooker with cooking spray.
   
4. Combine the dry and wet ingredients just until moistened and pour into the slow cooker.
   
5. Cover and cook on high heat for 1–2 hours.
   
6. Remove cake from slow cooker and let cool.
   

Pareve Carrot Cake

Substitute your favorite cream cheese frosting for a dairy version.

INGREDIENTS | SERVES 8

1
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cups all-purpose flour

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teaspoon baking soda

1 teaspoon baking powder

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teaspoon salt

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teaspoon cinnamon

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teaspoon ground cloves

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teaspoon freshly grated nutmeg

2 large eggs or 2 mashed bananas

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cup sugar

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cup margarine

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cup water

1 cup carrots, grated

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cup raisins

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cup chopped walnuts

Carrot Cake Glaze

Repeatedly pierce the top of the cake with a fork. Then in a microwave-safe measuring cup add
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cup lemon, orange, or unsweetened pineapple juice; 1 teaspoon freshly grated lemon or orange zest; and 1
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cups of sifted powdered sugar and stir to combine. Microwave on high for 30 seconds. Stir and repeat until sugar is dissolved. Pour warm glaze evenly over the cake.

1. In a mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Stir to combine.
   
2. In a food processor, add the eggs or bananas, sugar, and margarine. Process to cream together. Scrape into the flour mixture.
   
3. Pour in the water and add the grated carrots to the mixing bowl. Stir and fold to combine all ingredients. Fold in the raisins and nuts.
   
4. Spray the inside of a 4-quart slow cooker with nonstick spray. Add the carrot cake batter and use a spatula to spread it evenly in the crock.
   
5. Cover and cook on low for 2 hours, or until cake is firm in the center.
   

Pumpkin Challah Pudding with Caramel Sauce

Dried cranberries can substitute for the raisins in this recipe.

INGREDIENTS | SERVES 8–12

Cooking spray

1 challah loaf, cut into 1" cubes (about 10 cups)

2 eggs, lightly beaten

1 (16-ounce) can solid pack pumpkin (not pie filling)

1 cup packed brown sugar

2 teaspoons ground cinnamon

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teaspoon cardamom

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teaspoon ground nutmeg

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teaspoon ground cloves

2 (14-ounce) cans evaporated milk

1
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teaspoons vanilla extract

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cup raisins

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cup coarsely chopped pecans

Whipped cream (optional)

Caramel Sauce

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cup packed brown sugar

2 sticks (1 cup) unsalted butter

2 cups heavy cream

1 teaspoon vanilla extract

1. Spray the inside of a 4- to 6-quart slow cooker with cooking spray. Add in the challah cubes.
   
2. In a large bowl, whisk together the eggs, pumpkin, brown sugar, cinnamon, cardamom, nutmeg, cloves, evaporated milk, and vanilla until completely combined.
   
3. Pour mixture over the challah cubes. With a large spoon, gently mix in the raisins and the pecans. Make sure everything is moistened.
   
4. Cover and cook on low for 3–3
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   hours or on high for 1
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   –2 hours, until set and a toothpick inserted into the center comes out clean.
   
5. Meanwhile, in a heavy saucepan, whisk the brown sugar and butter over medium heat until butter is melted. Whisk in cream and cook, stirring, for about 3–5 minutes or until sugar is dissolved and sauce is smooth. Do not let boil. Immediately remove from heat. Stir in vanilla extract. Keep warm.
   
6. Spoon challah pudding into dessert bowls. Drizzle warm sauce on top. Garnish with whipped cream (if using).
   

Green Tea Tapioca Pudding

Tapioca pudding is simple in the slow cooker. There’s no need to stir!

INGREDIENTS | SERVES 6

2 cups fat-free evaporated milk

1 teabag green tea

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cup small pearl tapioca

1 teaspoon matcha or green tea powder

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cup sugar

1 egg

Tapioca

Tapioca comes in several forms. Large pearl tapioca can be boiled to a chewy texture and served Taiwanese-style in cold drinks. Small pearl tapioca is better used in puddings and desserts. Tapioca starch is also used as a thickener in savory dishes.

1. Heat evaporated milk in a 2-quart saucepan just until it barely simmers (do not allow to boil). Remove from heat and add teabag. Let steep for 2 minutes.
   
2. Pour the milk mixture, tapioca, matcha or green tea powder and sugar into a 4-quart slow cooker. Whisk until the sugar dissolves. Cook for 1
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   hours on high.
   
3. Stir in the egg. Cook for an additional half hour on low. Serve warm.
   

Red Lentil Payasam

Payasam is an Indian dessert. It is traditionally made with rice, beans, or lentils. Although it is referred to as a pudding, it has more of a creamy soup consistency. Southern Indian Jews serve it on special occasions, such as at weddings or after shloshim (the ritual 30 days of mourning).

INGREDIENTS | SERVES 4

1 cup red lentils, rinsed well

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cups water, heated to boiling

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packed cup dark brown sugar

1 (15-ounce) can whole coconut milk

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teaspoon ground cardamom

4 teaspoons toasted coconut

4 teaspoons pistachio nuts, finely chopped

1. Mix the red lentils, water, and brown sugar together in a 4-quart slow cooker. Cover and cook on low for 2 hours.
   
2. Uncover and stir in the coconut milk and ground cardamom. Re-cover and cook for an additional hour. Serve topped with toasted coconut and pistachio nuts.
   

Date Pudding