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CHOCOLATE BREAD PUDDING*
2 12-ounce cans evaporated milk
1 cup semi-sweet chocolate chips
4 large eggs
1
⁄
4
cup sugar
1 teaspoon vanilla extract
1 pound loaf day-old white or egg bread, crust removed, cut into
small cubes.
In a large microwave bowl or 4-cup glass measuring cup, combine the
evaporated milk and chocolate chips. Heat in a microwave on high power
2 to 3 minutes, or until it just begins to simmer. Stir together well. Whisk in
the eggs, vanilla, and sugar. Lightly butter the slow cooker stoneware liner.
Place the bread cubes in the bottom, scattering evenly. Pour the chocolate
mixture over the bread. Let set for 15 minutes, pressing down on the bread
so that it absorbs the liquid. Cover and cook on high for 4 hours. Serve
warm with whipped cream, if desired.
Yield: 8 servings
BAKED APPLES
10 large baking apples, Rome or York
1
⁄
4
cup lemon juice
1
⁄
4
cup butter, melted
6 tablespoons brown sugar
1 teaspoon nutmeg
2 teaspoons cinnamon
Peel, core and cut apples in halves. Place in slow cooker. Drizzle with lemon
juice and butter. Sprinkle with sugar and spices. Cover and cook on auto
for 4-5 hours or until tender.
Yield: 10 servings
DESSERTS
RICE PUDDING*
3
⁄
4
cup dry medium- or long-grain white rice
2 12-ounce cans evaporated milk
1
1
⁄
4
cups water
1 cinnamon stick
2
⁄
3
cup sugar
1 teaspoon vanilla extract
Combine all the ingredients in the slow cooker. Cover and cook on high
for 7 to 8 hours. Remove the cinnamon stick before serving.
Yield: 6 servings