Thought ya'll might like these recipes especially great for winter morning breakfasts and desserts. I love my crockpot too!
BAKED SNOWBALL GRANOLA APPLES
4 large Macintosh apples
1 cup granola
1/2 cup maple syrup
Flavored or plain yogurt for topping
Core each apple. Fill cavity with granola, about 3
tablespoons per apple. Drizzle maple syrup into cavity.
Place into slow cooker and add 1 inch of water to bottom
Cook on Low for 3 to 4 hours. Remove and top apples with
yogurt so apple resembles a snowball. You may sprinkle
additional granola on each apple if you like.
FRUIT AND NUT BAKED APPLES
4 large baking apples (Rome Beauty, Jonathan)
1 tbs lemon juice
1/3 cup dried apricots -- chopped
1/3 cup walnuts or pecans -- chopped
3 tbs packed brown sugar
1/2 teaspoon ground cinnamon
2 tbs melted butter
Hollow out center of each apple, leaving 1 1/2 inch wide
cavity about 1/2-inch from bottom. Peel top of apple down
about 1 inch. Brush peeled edges evenly with lemon juice.
Mix apricots, walnuts, brown sugar and cinnamon into
small bowl. Add butter; mix well. Spoon mixture evenly
into apple cavities.
Pour 1/2 cup water in bottom of slow cooker. Place 2
apples in bottom of cooker. Arrange the remaining 2
apples above but not directly on top of bottom apples.
Cover and cook on LOW 3-4 hours or until apples are
tender. Serve warm or at room temperature with caramel
ice cream topping, if desired.
HEALTHY APPLE BUTTER
8 lb. apples, peeled, cored and diced
1 1/2 cups apple juice
2 tsp cinnamon
1 tsp nutmeg, more to taste
Place apples in a blender or food processor with apple
juice and blend until smooth. Transfer to the slow
cooker, set on low and cook for 6 to 7 hours. Stir
occasionally. Let mixture cool; reblend and stir in
spices. If desired, add more spices to taste. Store in
the refrigerator after cooling to room temperature.
From Chet's Crock Newsletter - [email protected]
"All recipes have been submitted by friends and
readers and are believed to be in the public
domain unless otherwise noted."