The Everything Kosher Slow Cooker Cookbook (39 page)

In a way, this pudding can be nicknamed Lucky Tapioca. The Hebrew alphabetical representation for the number 18 is “chai” (pronounced “hi”), meaning life, so 18 is considered a lucky number.

INGREDIENTS | SERVES 6

2 chai tea bags

2 cups evaporated milk (low-fat or fat-free)

¹
⁄
₃
packed cup brown sugar

¹
⁄
₂
teaspoon ground cinnamon

¹
⁄
₂
teaspoon ground star anise

¹
⁄
₂
teaspoon mace

¹
⁄
₂
teaspoon ground cardamom

¹
⁄
₄
cup small pearl tapioca

1 egg

1. Steep the tea bags in the evaporated milk for 20 minutes. Discard the bags. Whisk in the sugar, spices, and tapioca.
   
2. Pour the mixture into a 2- or 4-quart slow cooker and cook on low for 1
   ¹
   ⁄
   ₂
   hours. Stir in the egg and continue to cook for 30 minutes.
   

Ginger Poached Pears

Fresh ginger best complements pear flavor, but if you only have ground, start by adding a smaller amount and then increasing after tasting. Optionally, serve with Creamy Hot Fudge Sauce (see recipe in this chapter).

INGREDIENTS | SERVES 8

5 pears, peeled, cored, and cut into wedges

3 cups water

1 cup white granulated sugar

2 tablespoons ginger, minced

1 teaspoon cinnamon

1. Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 4 hours.
   

Creamy Hot Fudge Sauce

Try this over frozen yogurt or ice cream. Replace the evaporated milk and the butter with coconut milk and margarine for a pareve version.

INGREDIENTS | YIELDS 2 CUPS

1 (12-ounce) can evaporated milk

10 ounces semisweet or bittersweet chocolate chips

1 teaspoon vanilla extract

¹
⁄
₂
teaspoon unsalted butter

¹
⁄
₈
teaspoon table salt

1. Place all ingredients in a 1
   ¹
   ⁄
   ₂
   - to 2-quart slow cooker. Cook on low, stirring occasionally, for 2 hours. The sauce will thicken as it cools.
   
2. Refrigerate leftovers. Reheat in the slow cooker for 1 hour on high or on the stovetop on low or simmer settings until warmed through, stirring frequently, about 10 minutes.
   

Banana Bread

For a special breakfast treat, spread slices of banana bread with strawberry jam.

INGREDIENTS | SERVES 8

Cooking spray

2 cups all-purpose flour

1 cup granulated sugar

¹
⁄
₄
teaspoon baking soda

2 teaspoons baking powder

¹
⁄
₂
teaspoon table salt

3 medium ripe bananas, mashed

6 tablespoons unsalted butter, softened

2 large eggs, beaten

¹
⁄
₄
cup plain yogurt

1 teaspoon vanilla extract

1
¹
⁄
₄
cups walnuts

Spiced Banana Bread

For cinnamon-spiced banana bread, in Step 2 add 1 teaspoon of ground cinnamon and
¹
⁄
₄
teaspoon each of ground cloves, ginger, allspice, and nutmeg to the flour.

1. Spray the inside of a 4-quart slow cooker with the cooking spray.
   
2. In a medium-sized mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.
   
3. In a food processor, add the bananas, butter, eggs, yogurt, and vanilla. Pulse to cream together.
   
4. Add the walnuts and flour mixture to the food processor. Pulse to combine and to chop the walnuts. Scrape down the sides of the container with a spatula; continue to pulse until mixed.
   
5. Add the batter to the prepared slow cooker, using a spatula to spread it evenly across the bottom of the crock.
   
6. Cover and cook on high for 2
   ¹
   ⁄
   ₂
   –3 hours, or until a toothpick inserted in the center of the bread comes out clean.
   
7. Allow to cool uncovered before removing it from the slow cooker.
   

Easy Applesauce

Homemade applesauce is easy to make and tastes much better than what you can get in the store. It freezes well, too, so you can make extra when apples are in season. Use your favorite sweet-type apple.

INGREDIENTS | YIELDS ABOUT 4 CUPS

10 medium apples, peeled, cored, and sliced

2 tablespoons fresh lemon juice

2 tablespoons water

6" cinnamon stick (optional)

Sugar, to taste (optional)

1. In a 4-quart slow cooker, add the apples, lemon juice, water, and cinnamon stick, if using. Stir to mix.
   
2. Cover and cook on low for 5 hours, or until the apples are soft and tender.
   
3. For chunky applesauce, mash the apples with a potato masher. For smooth applesauce, purée in a food processor or blender, use an immersion blender, or press through a food mill or large-mesh strainer.
   
4. While applesauce is still warm, add sugar to taste, if desired. Store covered in the refrigerator for up to 2 weeks, or freeze up to 6–10 months.
   

Bananas Foster

Bananas Foster is usually made from flambéed bananas served over vanilla ice cream, but as this recipe proves, the bananas can be made in a slow cooker, too. For a pareve version, replace the butter with margarine and top with pareve ice cream.

INGREDIENTS | SERVES 8

1 cup dark corn syrup

¹
⁄
₈
cup rum

¹
⁄
₂
teaspoon vanilla extract

1 teaspoon cinnamon

³
⁄
₄
cup unsalted butter

¹
⁄
₂
teaspoon kosher salt

10 bananas, peeled and cut into bite-sized pieces

4 cups vanilla ice cream

1. In a medium bowl, stir in the corn syrup, rum, vanilla extract, cinnamon, butter, and salt.
   
2. Add mixture and bananas to a 4-quart slow cooker. Cover and cook on low heat for 1–2 hours. Serve over a scoop of vanilla ice cream.
   

Dried Fruit Compote

The dried fruits plump up deliciously in this simple compote.

INGREDIENTS | SERVES 8–10

1 (10- to 12-ounce) package dried apricots

1 (10- to 12-ounce) package dried plums (prunes)

1 (6-ounce) package dried apple slices

¹
⁄
₄
cup raisins

1 cup apple cider or unsweetened apple juice

1 teaspoon ground cinnamon

¹
⁄
₂
teaspoon ground nutmeg

¹
⁄
₄
teaspoon ground cloves

¹
⁄
₂
teaspoon ground ginger

¹
⁄
₄
cup apricot marmalade

1 tablespoon lemon juice

1. Place the apricots, plums, apples, raisins, and cider or unsweetened apple juice in a 4-quart slow cooker. Cover and cook on low for 4 hours.
   
2. Stir in the spices, the marmalade, and the lemon juice. Re-cover and cook on low for an additional hour. Serve warm or chilled.
   

Chocolate Peanut Clusters

The low temperature of a slow cooker is perfect for melting chocolate without burning it.

INGREDIENTS | YIELDS 60–70 CLUSTERS

2 (24-ounce) packages semisweet chocolate chips

¹
⁄
₄
cup solid vegetable shortening

1 (24-ounce) jar dry-roasted salted peanuts

Add Some Raisins!

Try stirring in
¹
⁄
₂
cup raisins during the last 15 minutes of cooking time.

1. Combine all of the ingredients in a 4-quart slow cooker. Cover and cook on low for 1 hour.
   
2. Stir, then cook for an additional hour, stirring every 15 minutes.
   
3. Drop by rounded teaspoons onto wax or parchment paper. Allow 30 minutes to 1 hour to harden, then store in an airtight container, separated by layers of wax paper, at cool room temperature for up to a week, or freeze for up to 1 month.
   

Rocky Road Candy

Did you know that Rocky Road ice cream is known in Canada as Heavenly Hash? Well, now you do!

INGREDIENTS | YIELDS APPROXIMATELY 60–70 CANDIES

2 (24-ounce) packages semisweet chocolate chips

¹
⁄
₄
cup solid vegetable shortening

1 (8-ounce) bag chopped walnuts

¹
⁄
₂
(10-ounce) bag mini marshmallows

1. Combine the chocolate chips, vegetable shortening, and walnuts in a 4-quart slow cooker. Cover and cook on low for 1 hour.
   
2. Stir, then cook for an additional hour, stirring every 15 minutes.
   
3. Stir in the marshmallows.
   
4. Drop by rounded teaspoons onto wax or parchment paper. Allow 30 minutes to 1 hour to harden, then store in an airtight container, separated by layers of wax paper, at cool room temperature for up to a week, or freeze for up to 1 month.
   

Mocha Truffles 3 Ways

The white chocolate is necessary to mellow out the taste. To give as gifts, place each truffle in a paper bon-bon cup and package in candy boxes (available in craft stores).

INGREDIENTS | YIELDS ABOUT 75 TRUFFLES

²∕³ cup heavy cream, heated to a simmer

1 stick (
¹
⁄
₂
cup) unsalted butter, cut up

3 teaspoons instant coffee granules, divided

1 (24-ounce) package semisweet chocolate chips

1 (6-ounce) package white chocolate chips

25 coffee beans

¹
⁄
₂
cup unsweetened cocoa powder

¹
⁄
₂
cup confectioner’s sugar, plus more if needed

Warm Hands, Melted Chocolate

Every 5–10 truffles or so, rinse your hands in cold water. It will make the soft chocolate mixture stick less.

1. Combine the cream, butter, and 1 teaspoon of the coffee granules in a 4-quart slow cooker. Stir in the semisweet chocolate and the white chocolate. Cover and cook on low for 1 hour or until chocolate has completely melted and the mixture is glossy and smooth, stirring every 15 minutes.
   
2. Pour the chocolate mixture into a large shallow dish. Refrigerate for 1–2 hours, or until the gloss is gone and the mixture holds it shape when rolled in a ball. Meanwhile, line 2 large cookie sheets with wax paper; set aside.
   
3. Scoop out heaping teaspoons of the chocolate and, using your hands, roll into balls about
   ³
   ⁄
   ₄
   "–1" in diameter. Place truffles on the prepared cookie sheets. Press one coffee bean on top of 25 truffles. Refrigerate for at least 1 hour or until truffles are firmed up.
   
4. In a small bowl, mix together the cocoa powder with the remaining coffee granules. One at a time, roll 25 truffles (without the coffee beans) in the cocoa mixture, turning to completely coat. Return truffles to one of the cookie sheets. Refrigerate for another hour or until completely firm.
   
5. Using the confectioner’s sugar as a coating, repeat with the remaining 25 truffles.
   
6. Store each truffle type, in separate airtight containers, in the refrigerator for up to a week, or freeze for up to 1 month.