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Crockpot Recipes - Collection

l Apricot Nut Bread

l Crockpot Banana Bread

l Crockpot Baked Stuffed Apples

l Crockpot Lacquered Chicken


Apricot Nut Bread

3/4 cup dried apricots

1 cup flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup sugar

3/4 cup milk

1 egg, slightly beaten

1 Tbsp grated orange peel

1 Tbsp vegetable oil

1/2 cup whole wheat flour

1 cup coarsely chopped walnuts

Place the apricots on a chopping block. Sprinkle 1 T flour over them.

Dip a knife into the flour and chop the apricots finely. Flour the

knife often to keep the cut up fruit from sticking together. Sift

the remaining flour, baking powder, baking soda, salt and sugar into a

large bowl. Combine the milk, egg, orange peel, and oil. Stir the

flour mixture and the whole wheat flour. Fold in the cut up apricots,

any flour left on the cutting block and the walnuts. Pour into a

well greased, floured bakin unit. Cover and place on a rack in the slow

cooker, but prop the lid open a fraction with a toothpick or a twist of

foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool

on a rack for 10 minutes. Serve warm or cold.

Makes 4 to 6 servings.

Now before you all ask what a baking unit is (I wondered as I sat and

typed this in), I looked it up in the front of the bread section.

She says that some manufacturers are making units for slow cookers,

but if you don't have one, a 2 pound coffee can works. Pyrex muffin cups

also work. Also 1, 1 1/2 and 2 quart molds work.



Crockpot Banana Bread

1 3/4 cup flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/3 cup shortening

2/3 cup sugar

2 eggs, well beaten

1 1/2 cups well mashed, overripe banana (2 or 3 bananas)

1/2 cup coarsely chopped walnuts (optional)

Sift together the flour, baking powder, baking soda and salt. With the

electric beater on low, fluff the shortening in a small bowl, until soft

and creamy. Add the sugar gradually. Beat in the eggs in a slow stream.

With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another

1/3 of the flour mixture, the rest of the bananas then the last of the

flour mixture. Fold in the walnuts. Turn into a greased and floured

baking unit or a 2 1/2 quart mold and cover. Place on a rack in the

slow cooker. Cover the cooker, but prop the lid open with a toothpick

or a twist of foil to let the excess steam excape. Cook on high for

4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.

Makes 4 to 6 servings

Crockpot Baked Stuffed Apples

6 medium tart red apples

1 cup light brown sugar

1/4 cup golden seedless raisins

1 Tbsp grated orange peel

1/4 cup soft butter

2 cups very hot water

3 Tbsp orange juice concentrate

Wash, core and stem the apples, but don't peel them. Stand them in a

buttered mold and stuff them with 2/3 cup of the brown sugar, the raisins

and the orange peel. fill the tops of the core cavities with butter

and sprinkle the remaining sugar over the tops. Place the mold in the

slow cooker and pour the hot water into the cooker. Sprinkle the orange

juice concentrate over the apples. Cover the cooker and cook on Low for

3 to 5 hours, or until the apples are tender.

makes 6 servings

Crockpot Lacquered Chicken

1 Tbsp vegetable oil

2 lb whole chicken

3 very large onions, peeled and chopped

5 large tomatoes, chopped

1 medium orange, unpeeled, seeded, chopped

1 tsp sugar

1 tsp salt

1/8 tsp pepper

1/2 cup water

1 bouillon cube, crumbled

3 heaping Tbsp red currant, raspberry or red grape jelly

1/4 cup sweet sherry

In a medium skillet, over medium high heat, heat the oil and saute

the chicken, turning often, until well browned all over. Remove the

chicken to a plate. Saute the onion in the skillet until well browned.

Turn into the crockpot. Place the tomatoes, orange, sugar, salt and

pepper in the pot and set the chicken on top. Rinse the skillet with the

water and scrape into the cooker. Add the bouillon cube. Cover and

cook on Low for 5 to 7 hours.

Before serving, remove the chicken to a deep serving dish and keep

 warm. Turn the pot contents into a skillet, set the heat to high

and simmer until thick enough to mound on a spoon. Stir in the jelly

and the sherry and cook, stirring until the sauce boils. Do not

overcook, lest the sauce lose its shiny quality. If you wish, add

some sugar or sweet sherry to further brighten the taste. If sauce

is not shiny enough, bring back to a very brisk boil and quickly

stir in some jelly. Pour sauce over the chicken.

makes 4 to 6 servings





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