SLOW COOKER PEACH UPSIDE DOWN CAKE
Peaches caramelize with brown sugar in the bottom of your slow cooker for a warm, gooey upside-down cake.
Provided by cupcakeproject
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h
Yield 8
Number Of Ingredients 13
Steps:
- Spread peach slices between several layers of paper towels and let dry, gently pressing occasionally and replacing any soaked towels, 20 minutes.
- Meanwhile, pour melted butter over bottom of a 6-quart oval slow cooker. Stir together brown sugar, cinnamon, and nutmeg in a bowl and sprinkle over butter.
- Arrange peaches in a tight layer over brown sugar. (You may need to make a partial second layer to fit them all in.)
- Beat softened butter with white sugar in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in almond extract.
- Whisk together flour, baking powder, and salt in a separate bowl. Working in batches, stir flour mixture into egg mixture alternately with milk, beginning and ending with flour mixture. Mix batter until well combined. Spoon over peaches and spread evenly.
- Drape paper towels over top of slow cooker (to absorb any condensation during baking), then cover with lid. Cook on High until a wooden skewer inserted into center of cake comes out clean, 2 to 2 1/2 hours.
- Remove lid and paper towels. Using oven mitts, remove ceramic liner from slow cooker and let cool 10 minutes. Run a knife around edge of cake and carefully turn out onto a serving platter.
Nutrition Facts : Calories 653.6 calories, Carbohydrate 100.8 g, Cholesterol 114.4 mg, Fat 27.2 g, Fiber 3.1 g, Protein 6.8 g, SaturatedFat 16.6 g, Sodium 486 mg, Sugar 74.1 g
SLOW COOKER PEACH CRISP
I like to make this slow cooker peach crisp when the summer days are hot and I don't want to start the oven.
Provided by Amy Woessner
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 4h15m
Yield 8
Number Of Ingredients 8
Steps:
- Lightly spray the inside of a slow cooker with cooking spray.
- Mix flour, oats, butter, brown sugar, white sugar, and cinnamon together in a large bowl.
- Layer peaches in the bottom of the prepared slow cooker. Sprinkle the flour mixture over the peaches.
- Cover and cook on Low until peaches are bubbly, 4 to 6 hours.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 30.9 g, Cholesterol 20.3 mg, Fat 8.1 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 4.9 g, Sodium 60.1 mg, Sugar 21.2 g
AUNTIE DORIS'S PEACH JAM
My great Auntie Doris passed down this old farmhouse recipe, made with very simple ingredients, for a fresh and delicious peach jam. It is wonderful on toast, oatmeal or ice-cream.
Provided by TJ & Doc
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 11h30m
Yield 48
Number Of Ingredients 3
Steps:
- Place the peaches into a large bowl. Scrub the oranges then chop into pieces - including the peel. This is easiest done in a food processor so you don't lose as much juice. Transfer to the bowl with the peaches. Stir in sugar, cover, and refrigerate overnight.
- The next day, pour the entire contents of the bowl into a large pot. Bring to a simmer over low heat and cook for 2 to 3 hours, stirring occasionally. Make sure the heat is low enough, or the jam will burn and stick to the bottom of the pot. This does not need to come to a rolling boil.
- While the jam simmers, sterilize your jars in boiling water for at least 5 minutes, and keep hot. Prepare new lids according to the manufacturer's instructions. Ladle the jam into the jars, leaving 1/4 inch of headspace. Wipe the rims with a clean damp cloth or paper towel, and seal with lids and rings. Process according to guidelines suggested by your local extension.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 26.7 g, Fiber 0.3 g, Protein 0.1 g, Sugar 26.3 g
SLOW COOKER ANGOSTURA-PEACH JAM
This is adapted from Hensperger's Not Your Mother's Slow Cooker Cookbook. It's great to set this up to cook while you're doing other stuff around the house, and makes about 80 oz (10 cups). I set it to figure nutrition info based on a 1-oz (2 tbsp) serving. (And to peel peaches: use a paring knife to make a small X in the bottom of the peach; blanch in boiling water for about 1 minute; transfer to a bowl of ice water. The skin should slip right off.)
Provided by Silverlan
Categories For Large Groups
Time 5h15m
Yield 10 cups, 80 serving(s)
Number Of Ingredients 7
Steps:
- Mix chopped peaches and lemon juice in the slow cooker.
- Sprinkle with pectin and let rest for about 20 minutes.
- Mix in sugar, cinnamon, and cloves.
- Set slow-cooker to cook for about 2 1/2 hours on low; stir twice during the cooking.
- Remove slow-cooker lid and cook an additional 2-3 hours over high heat (until it reaches desired consistency.) Add Angostura bitters toward the end of the cooking.
- Pack into sterilized jars and process in a water-bath canner for 10 minutes (or more, depending on altitude.).
Nutrition Facts : Calories 72, Fat 0.1, Sodium 2.9, Carbohydrate 18.6, Fiber 0.5, Sugar 16.9, Protein 0.2
BLUSHING PEACH JAM
This looks too pretty to eat, but don't be fooled. It's delicious! This blend of peaches and raspberries is delightful on biscuits or scones. Even drizzled over vanilla ice cream.
Provided by dianegrapegrower
Categories Fruit
Time 40m
Yield 7-8 1/2 pint jars
Number Of Ingredients 5
Steps:
- Prepare 1/2 pint jars, lids, and water bath.
- Combine peaches, raspberries, lemon juice, and sugar in a large pot. Stir to combine. Bring slowly to a boil, stirring until sugar dissolves.
- Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring contantly. Remove from heat. Skim foam if necessary.
- Ladle hot jam into prepared jars, leaving 1/4-inch headspace. Cap, and process 10 minutes in boiling water bath.
Nutrition Facts : Calories 704.5, Fat 0.3, Sodium 0.3, Carbohydrate 181.4, Fiber 2.5, Sugar 178.4, Protein 0.9
SLOW COOKER BACON JAM
This recipe is from Martha Stewart. It is to die for!!!!! So great on hamburgers, or with cheese and crackers. Or served with biscuits. The uses are endless! You can even place in jars to give as gifts.
Provided by Charmie777
Categories Spreads
Time 4h30m
Yield 3 cups
Number Of Ingredients 7
Steps:
- In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
- Pour off all but 1 tablespoon fat from skillet and add onions and garlic. Cook until onions are translucent, about 6 minutes.
- Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
- Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours.
- Transfer to a food processor; pulse until coarsely chopped.
- Let cool, then refrigerate in airtight containers, up to 4 weeks.
Nutrition Facts : Calories 1289.1, Fat 102.3, SaturatedFat 34, Cholesterol 154.2, Sodium 1909.2, Carbohydrate 63.3, Fiber 1.3, Sugar 54.7, Protein 27.4
OLD-FASHIONED BLACK BEAN SOUP
Make and share this Old-Fashioned Black Bean Soup recipe from Food.com.
Provided by Julieannie
Categories Black Beans
Time 8h25m
Yield 7 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the drained beans, ham bone or hock, and broth in the slow cooker. Cover and cook on High until boiling, about 1 hour.
- Meanwhile, in a large skillet over medium heat, melt the butter. Add the onions, garlic, and celery and cook, stirring a few times, until softened, about 5 minutes. Add to the cooker along with the marjoram and bay leaf. Cover, turn the cooker to Low, and cook the soup for 7 to 8 hours.
- Stir in the salt, pepper, and sherry, cover, and continue to cook on Low 15 minutes longer.
- Discard the bay leaf and ham bone, returning any bits of meat left on the bone to the soup. Puree in batches in a food processor or in the cooker with a handheld immersion blender. Taste to adjust the seasonings. Add some boiling water to thin, if desired. Ladle into soup bowls and serve hot.
Nutrition Facts : Calories 365.6, Fat 7.9, SaturatedFat 4.2, Cholesterol 15.3, Sodium 785.6, Carbohydrate 53.4, Fiber 19.7, Sugar 4.3, Protein 21.5
FRIED EGGS IN TOMATO PASTE
got this recipe from the Dalda cookbook - it's great if you want to have something quick, light and flavorful.
Provided by grapefruit
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- heat oil.
- fry garlic till golden brown.
- add green chillies and curry leaves. fry 1 minute.
- add tomatoes and salt and cook till it resembles a paste.
- break eggs carefully into the paste, making sure the yolks are not damaged.
- cook on low heat till eggs are cooked.
- garnish with fresh coriander.
- serve with plain rice or naan bread.
Nutrition Facts : Calories 161.2, Fat 5.7, SaturatedFat 1.7, Cholesterol 211.5, Sodium 89.6, Carbohydrate 20.2, Fiber 4.4, Sugar 11.6, Protein 10.6
SLOW-COOKER PEACH CRUMBLE
I look forward to going on our beach vacation every year, but I don't always relish the time spent cooking for everybody. This slow-cooker dessert (or breakfast!) gives me more time to lie in the sun and enjoy the waves. Melty ice cream is a must. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Desserts
Time 3h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Grease a 6-qt. oval slow cooker with 1 tablespoon softened butter. Toss peaches with brown sugar, lemon juice, vanilla and, if desired, rum; spread evenly in slow cooker., Whisk together first 6 topping ingredients; stir in oats. Cut in butter until crumbly; sprinkle over peaches. Cook, covered, on low until peaches are tender, 3-4 hours. If desired, serve with whipped cream.
Nutrition Facts : Calories 339 calories, Fat 11g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 293mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 4g fiber), Protein 4g protein.
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