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RECIPES (cont.)
BAKED STUFFED APPLES
6 medium red tart apples 1 C. light brown sugar
1/4 C. raisins 1 Tbsp. orange peel
1/4 C. butter 2 C. very hot water
3 Tbsp. orange juice concentrate
Wash and core the apples, but don't peel them. In a pan that will fit in your slow
cooker, stand up the apples. Butter the pan first.
Fill the core cavities with the brown sugar, raisins and orange peel. Top with butter.
Place the pan in the slow cooker. Pour the hot water around the pan. Sprinkle the
orange juice concentrate over the apples.
Cover the cooker and cook on low for 3 - 5 hours or until apples are tender.
PIÑA COLADA BREAD PUDDING
1 lb. loaf French bread 10 oz. frozen piña colada drink mix
6 oz. pineapple juice 12 oz. evaporated milk
1/2 C. cream of coconut 2 large bananas; sliced
3 eggs 1/4 C. light rum
1 C. raisins 8 oz. pineapple; crushed w/juice
1 t. lemon peel; grated fresh mint sprigs
With a sharp knife, peel crust from bread; discard crust or make into bread crumbs
for use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food
processor, fitted with a metal blade, combine 1/2 of the following ingredients; drink
mix, pineapple juice, evaporated milk, cream of coconut, and banana slices.
Process until pureed; pour puree into a 6-cup bowl. Puree remaining 1/2 of liquid
ingredients and banana slices as well as eggs and liqueur, if desired.
Combine both purees; set aside. Combine raisins and crushed pineapple (and the
juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 t.
grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in
slow cooker. Top with remaining bread cubes, then with remaining 1/2 t. lemon
peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker.
Cover and cook on LOW 6 hours. Spread pudding into 8 or 10 dessert dishes and
serve hot. Garnish with fresh mint sprigs.
BLUEBERRY BUMP CAKE
2 21 oz. cans blueberry pie filling 2 packages yellow cake mix
1 C. butter 1 C. chopped walnuts
Place pie filling in the slow cooker. Combine dry cake mix and butter, sprinkle over
filling. Sprinkle the walnuts on top of that.
Cover and cook on low for 2 - 3 hours. Serve warm in bowls.
Top with whipped cream or vanilla ice cream.
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