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The Easy Guide to Crockpot Cooking
Crockpot Desserts


This page contains recipes for:
Sweet Potato and Pineapple Pudding
Honey Orange and Apple Nut Bread Pudding
Pineapple Bread Pudding
Crockpot Rice Pudding with Fruit
Crockpot Plum Pudding
No Egg Rice Pudding
Crockpot Xmas Bread Pudding
Late Pudding
Steamed Pumpkin Pudding with Creamy Sauce
Pina Colada Bread Pudding
Danish Apple Pudding
Crockpot Baked Stuffes Apples
Triple Chocolate Mess



3 pounds sweet potatoes, peeled and shredded
2 cans (8 oz.) crushed pineapple in unsweetened juice, undrained
1 can (12 oz.) evaporated milk
1 1/4 cups brown sugar, firmly packed
6 T. margarine or butter, cut in cubes
3 eggs, slightly beaten
1 t. ground cinnamon
1/2 t. nutmeg

Lightly grease Crock Pot. In Crock Pot, combine sweet potatoes, pineapple, evaporated milk, brown sugar, margarine, eggs, cinnamon, and nutmeg. Cover and cook on low 7-8 hours or on High 4 hours, stirring every 2 hours until the potatoes are tender. Serve hot or at room temperature. NOTE: This dish may appear to be curdling, however it will come together toward the end of the cooking. Serve 10 - 12. (This was for the 5 quart model).



(Breakfast doesn't have to be bacon and eggs!)

2 cups all purpose flour
1/2 cup English walnuts
2/3 cup plus 1/4 cup sugar
1 1/2 cups orange juice
3 t. baking powder
1/2 cup honey
1 t. salt
2 T. margarine or butter, melted
8 T. margarine or butter cut into cubes
1 1/3 cups sour cream
1 cup milk
4 T. powdered sugar
2 medium tart apples, such as Granny Smith,peeled cored and cut into cubes
1 t. cinnamon

Lightly grease the inside of the Crock-Pot. In a mixing bowl, mix the flour, the 2/3 cups sugar, the baking powder, and salt. Cut the margarine with a pastry blender or with 2 knives until the mixture resembles coarse meal. Stir in the milk to form a stiff dough. Spread the dough into the bottom of the Crock Pot. Sprinkle the apples and walnuts over the layer of dough. Do not stir. In another mixing bowl, combine the orange juice, honey, 1/4 cup sugar, the melted margarine, and cinnamon. Pour over the apple mixture. Do not stir. Cover and cook on HIGH for 2-3 hours or until the apples are tender. DO NOT COOK ON LOW. In a small bowl, whip the sour cream and powdered sugar. Serve warm with dollops of the sour cream mixture.



1 cup margarine or butter softened

2 cans (15 1/4 oz. each) unsweetened crushed pineapple, drained
2 cups sugar
1 t. cinnamon
5 cups toasted bread cubes
8 eggs
Chopped pecans, optional
Whipped cream, optional

In a bowl, beat margarine, sugar and cinnamon with an electric mixer. Add eggs and beat until fluffy. Fold pineapple and bread cubes into the creamed mixture. Pour into the Crock Pot. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Before serving top with chopped pecans and whipped topping if desired. Serve warm.


Crockpot Rice Pudding with Fruit

1/2 gallon milk*
1 cup uncooked rice
1 cup sugar
3 tablespoons cold margarine
1/4 teaspoon salt -- optional
1 teaspoon vanilla extract
1/2 cup dried apricots or peaches -- minced
1/4 teaspoon ground cinnamon

*Use half nonfat and half whole milk or all nonfat for lower fat content. Can substitute evaporated milk for a very rich flavor. The cooking time will vary greatly, anywhere from 1 1/2 to 3 1/2 hours. The longer it cooks, the thicker it will be. It is important to have the dried apricots minced. Put all ingredients into the crockpot. Stir to blend well. Cover and cook on high for 1 1/2 hours; stir once after about an hour. Or, cook on high for the first 30 minutes, turn to low and cook as long as desired. Check after the first 2 hours of low cooking and stir. If the rice is not absorbing the milk quickly enough, turn the crockpot up to high again. Keep cover on at all times. Crockpot temperatures vary widely among different brands. Only experimentation can tell you the correct amount of time for cooking in your crockpot. Rarely will a crockpot recipe fail, though, as the long, slow cooking process does not require precise timing.


Crock Pot Plum Pudding

Serving Size : 11

4 slices bread -- torn up
1 cup milk
2 each eggs -- slightly beaten
1 cup light brown sugar
1/4 cup orange juice
6 ounces suet -- finely chopped
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground mace
2 cups raisins
1 cup pitted dates -- cut up
1/2 cup mixed candied fruits and peels -- chopped
1/2 cup walnuts -- coarsely chopped

Soak bread in milk; beat. Stir in eggs, sugar, juice, suet, and vanilla. In large bowl, combine flour with soda, salt, and spices. Add fruits and nuts. Mix well. Stir in bread mixture. Pour into well-greased 2 qt. mold. Cover with foil; tie with string. Place on metal rack or trivet in slow-cooking pot. with 1 inch water. Cover pot and cook on high for 5 to 6 hours. Cool in pan 10 minutes; unmold. Serve warm, plain, or with sauce.


No-Egg Rice Pudding

Serving Size : 8

1 cup Raw Converted Rice
2 1/2 cups Milk
2/3 cup Granulated Sugar
1/2 cup Golden Seedless Raisins
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
1/2 Lemon Rind
(use 1/2 lemon rind,slivered
1/2 teaspoon Vanilla
1/2 cup Heavy Cream OR Half-And-Half (chilled

To Cook: Place all the ingredients except the cream in the slow cooker and stir once. Cover and cook on Low for 4 to 6 hours. Serve lukewarm with chilled heavy cream or half-and-half. Makes 8 to 10 servings.


Crockpot Xmas Bread Pudding

Serving Size : 12

9 Whole wheat bread slices
3 Egg yolks -- beaten
1 1/2 cups Light cream
1/3 cup Sugar
1 dash Salt
1 1/2 teaspoons Vanilla extract
2/3 cup Light raisins
2/3 cup Dark raisins
1/3 cup Candied red cherries -- halved
1 cup Water

Sherry Sauce Ingredients:
2 Eggs -- beaten
2 tablespoons Cream sherry
1/4 teaspoon Vanilla
1/2 cup Whipping cream

Remove crusts from bread; set crusts aside for another use. Cover bread slices with paper towels and let stand overnight. For custard, in heavy med. saucepan combine 3 egg yolks, light cream, sugar and salt. Cook and stir over med. heat. Continue till mixture coats a spoon. Remove from heat; cool at once by placing pan in sink of ice water. Stir for 2 minutes. Stir in 1 1/2 tsp. vanilla. Cover surface w/plastic wrap. In sm. bowl, combine raisins; set aside. Combine cherries. Pour only 2/3 c warm sherry over raisins; pour remaining sherry over cherries. Fold cut bread (bout 9 cups) into custard till coated. Grease a 6 1/2-cup tower mold (without tube). Drain raisins and cherries, reserving sherry. Arrange 1/4 of cherries in bottom of mold; sprinkle 1/3 c raisins into mold. Add 1/4 of bread mixture. Sprinkle with 2 T. reserved sherry. Repeat layers 3 times, arranging cherries and raisins near edges of mold. Lightly press last layer with back of spoon. Pour remaining sherry over all. Cover mold tightly with foil. Set mold into 3 1/2 or 4 qt. crockpot with liner in place. Pour 1 c water into cooker around mold. Cover; cook on low-heat about 5 1/2 hrs. or high for 3 hrs. or till pudding springs back when touched.Remove mold from crockpot and let stand for 10 minutes. Carefully unmold onto serving platter. Serve warm with sherry sauce (below). TO DO AHEAD: Remove from mold, cover and chill. Before serving, return to same mold. Cover with foil, and place in crockpot. Then pour 1 cup of water around mold. Cook in crockpot for 1 1/2 hours (or 'til warm) on high setting.Unmold and serve warm with sherry sauce. SHERRY SAUCE: In mixing bowl: combine 2 egg yolks, powdered sugar, 2 T sherry and 1/4 t. vanilla. Beat whipping in small mixing bowl till sosft peaks form. Gently fold whipped cream into egg yolk mixture. Cover and chill till serving time. Serve warm


Late Pudding

Serving Size: 6

1 cup Flour
1/2 cup Sugar
1/2 cup Coarsely chopped pecans
(or walnuts
1/4 cup Unsweetened cocoa
2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 cup Milk
1/4 cup Oil
1 teaspoon Vanilla extract
1 cup Boiling water
1/2 cup Chocolate syrup
Whipped cream or ice cream

Mix together first 6 ingredients in 6- cup mold. Stir in milk, oil and vanilla. Mix boiling water and chocolate syrup. Pour over batter. Place small trivet or band from canning jar in bottom of cooker , add 2 cups warm water . Place mold in cooker and cover with 4 layers of paper towels. Cover cooker and cook on high 3 to 4 hours. Serve warm with cream. From: Woman's Day 'All Appliance Cookbook #1'


Steamed Pumpkin Pudding With Creamy Sauce

Serving Size : 8

1 Cup Brown sugar
1/2 Cup Shortening
2 Eggs
1 3/4 Cups All-purpose flour
1 Teaspoon Salt
1 Teaspoon Baking powder
1 Teaspoon Baking soda
1 Teaspoon Cinnamon -- ground
1 Teaspoon Ginger -- ground
1/4 Teaspoon Cloves -- ground
1/2 Cup Pumpkin*
1/4 Cup Buttermilk -- or sour milk
1/2 Cup Dates -- in small pieces
1/2 Cup Nuts -- chopped


1 Egg
3 Tablespoons Butter -- melted
3/4 Cup Confectioner's cugar
1/2 Teaspoon Vanilla
Nutmeg Or Mace -- dash
1/2 Cup Whipping Cream -- whipped

Cream sugar and shortening. Add two eggs, beating until light and fluffy. Mix flour, salt, baking powder, baking soda, cinnamon, ginger and cloves. Add to creamed mixture alternately with pumpkin and buttermilk. Beat well after each addition. Fold in dates and nuts. Pour into a well oiled 6-cup mold. Cover with foil, sealing well. Place trivet in removable liner and fill with one inch of water. Place mold on trivet. Place liner in base. Cover and cook on high 5 hours. Take mold from liner; cool; unmold. Serve with creamy sauce.


Beat 1 egg until foamy. Blend in melted butter, confectioner's sugar, vanilla and nutmeg. Fold in whipped cream. *NOTE: The original recipe calls for 1/2 cup pumpkin." This seems like a small amount. It may need more.


Pina Colada Bread Pudding

Serving Size : 8

1 pound Bread pieces
1 can Pina Colada drink mix
6 ounces Pineapple juice
1 can Milk -- canned skim
1/2 cup Cream of coconut
2 Bananas
3 Eggs
1/3 cup Irish cream
1 cup Raisins
8 ounces Pineapple in juice
1 teaspoon Lemon peel -- grated

Slice bananas crosswise. In blender or food processor fitted with metal blade, combine half of drink mix, pineapple juice, milk, cream of coconut, and banana slices. Process until pureed; pour puree into 6-cup bowl. Puree remaining half of liquid ingredients and banana slices with eggs and liqueur. Combine both purees. Combine raisins and crushed pineapple with juice; set aside. Place about 2/3 of bread cubes in crockpot; sprinkle 1/2 tsp grated lemon peel and spread 1 c raisin mixture over bread in slow-cooker. Top with remaining bread cubes; then with remaining lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on low 6 hours. Spoon pudding into dessert dishes and serve hot. Garnish with mint. If you prefer to serve this dessert cold, spoon into serving dish, cover and refrigerate; then eat later. Crockery Favorites


Danish Apple Pudding

Serving Size : 5

1 1/3 cups zwieback (14 slices) -- finely crushed
1/2 cup melted butter
1/2 cup brown sugar -- packed
1 teaspoon cinnamon
16 ounces can applesauce
1/2 cup chilled whipping cream
Combine zwieback crumbs with melted butter, sugar and cinnamon. Spoon applesauce into 1-qt. souffle or baking dish. Top with crumb mixture. Place baking dish in slow-cooking pot. Cover pot and cook on low for 3 to 4 hours. Serve warm or chilled. Whip cream; spoon onto pudding.


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



1 package chocolate cake mix
1 pint sour cream
1 package instant chocolate pudding
1 small bag chocolate chip (approx. 6 ounces)
3/4 cup oil
4 eggs
1 cup water

Spray crockpot with non-stick spray. Mix all ingredients. Pour into crockpot. Cook on low for 6-8 hours. Serve in a bowl with ice cream.

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