WARM PUMPKIN-BLUEBERRY BREAD = SLOW COOKER RECIPE - (4.5/5)
Provided by rrxing
Number Of Ingredients 13
Steps:
- In a medium bowl stir together pumpkin, half-and-half, and brown sugar; set aside. In large bowl stir together the 2 cups flour, the baking powder, pumpkin pie spice, and salt. Using pastry blender, cut in cold butter until pieces are pea-size. Add pumpkin mixture all at once to flour mixture. Stir just until combined. In small bowl combine blueberries and 1 tablespoon flour; toss until berries are coated. Fold berries into flour mixture. Spoon mixture into slow cooker. Pour maple syrup and the 2 tablespoons melted butter over mixture; sprinkle with pecans. Cover and cook on high for 2 - 2-1/2 hours. Turn off cooker. Remove lid so condensation does not drip onto bread. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 30 to 45 minutes. Serve bread warm from cooker.
SLOW-COOKER BLUEBERRY COBBLER
I love blueberries, and this easy cake-mix cobbler showcases them deliciously. Serve the treat warm with a big scoop of French vanilla ice cream or a dollop of whipped cream. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a greased 5-qt. slow cooker, combine blueberries, sugar and cornstarch; stir in vanilla. In a large bowl, combine cake mix and melted butter. Crumble over blueberries. Top with pecans. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on low until topping is set, 3-4 hours. If desired, serve with ice cream.
Nutrition Facts : Calories 331 calories, Fat 11g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 343mg sodium, Carbohydrate 58g carbohydrate (39g sugars, Fiber 2g fiber), Protein 2g protein.
SLOW COOKER PUMPKIN YEAST BREAD
Savor the rich flavors of fall with this homey loaf you can bake up in the slow cooker. Butterscotch chips add a sweet surprise. -Erica Polly, Sun Prairie, Wisconsin
Provided by Taste of Home
Time 2h50m
Yield 1 loaf (12 pieces).
Number Of Ingredients 12
Steps:
- In a large bowl, mix brown sugar, yeast, pie spice, salt and 1-1/2 cups flour. In a small saucepan, heat milk and butter to 120°-130°; stir into dry ingredients. Stir in pumpkin, egg and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. During the last few minutes of kneading, add raisins, pecans and, if desired, butterscotch chips. Shape into a 6-in. round loaf; transfer to a greased double thickness of heavy-duty foil (about 12 in. square). Lifting with foil, place in a 6-qt. slow cooker. Press foil against bottom and sides of slow cooker., Cook, covered, on high 2-1/2 to 3 hours or until a thermometer reads 190°-200°. Remove to a wire rack and cool completely before slicing.
Nutrition Facts : Calories 228 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.
BLUEBERRY CRUMB CAKE RECIPE - (4.4/5)
Provided by lisapearce
Number Of Ingredients 13
Steps:
- Coat 9x13 glass dish with spray. Stir together flour, sugar, baking powder and salt. Using a pastry cutter or two knives, cut in shortening. Combine milk and eggs: beat until mixed. Add to dry ingredients. Mix lightly. Fold in berries, spread in pan. Cover and refrigerate overnight. Next day Preheat oven to 375 To prepare the topping, combine sugar, flour and butter in a small bowl. Mix until crumbly. Spread over batter. Bake, uncovered, about 25 minutes, until cake tester inserted into the center comes out clean and topping is lightly browned. Serves 12
BLUEBERRY CORNMEAL GALETTE
I like making pie just as much as the next guy likes making pie, but I like making a galette even more. They're more fun, and I like the freedom that the rustic appearance affords. But mostly, I think I just enjoy the higher crust to fruit ratio. Serve with ice cream.
Provided by Chef John
Categories Blueberry Desserts
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.
- Turn dough onto a work surface and bring together with your hands; press into a disk of dough.
- Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
- Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
- Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
- Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
- Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
- Bake in the center of the preheated oven until golden, about 45 minutes.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 63.6 g, Cholesterol 71.7 mg, Fat 16.9 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 10.1 g, Sodium 179.5 mg
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SLOW COOKER PUMPKIN-BLUEBERRY BREAD - BETTER HOMES
From bhg.com
5/5 (4)Calories 486 per servingTotal Time 2 hrs 45 mins
- Coat a 4-qt. oval slow cooker with cooking spray; line bottom and sides with parchment paper. In a medium bowl combine next five ingredients (through oil).
- In a large bowl stir together next four ingredients (through salt). Add pumpkin mixture all at once to flour mixture; stir just until combined. Toss blueberries with 1 Tbsp. flour; fold into batter. Spoon into cooker.
- Cover and cook on high 1 hour. If possible, give crockery liner a half-turn. Sprinkle bread with pecans. (Carefully lift lid so condensation from lid does not drip onto bread.) Cover and cook on high 1 to 1 1/2 hours more or until a toothpick comes out clean.
- Turn off cooker. Remove lid. Cover opening of cooker completely with paper towels; replace lid. Cool 30 to 45 minutes. If desired, serve with maple syrup.
WARM PUMPKIN-BLUEBERRY BREAD - BETTER HOMES & GARDENS
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3.5/5 (44)Calories 338 per serving
- Coat a 4-quart oval slow cooker with cooking spray or line the slow cooker with a disposable liner. In a medium bowl stir together pumpkin, half-and-half, and brown sugar; set aside.
- In a large bowl stir together the 2 cups flour, the baking powder, pumpkin pie spice, and salt. Using a pastry blender, cut in the 1/4 cup cold butter until pieces are pea-size. Add pumpkin mixture all at once to flour mixture. Stir just until combined. In a small bowl combine blueberries and the 1 tablespoon flour; toss until berries are coated. Fold berries into flour mixture.
- Spoon mixture into prepared slow cooker. Pour maple syrup and the 2 tablespoons melted butter over mixture in slow cooker; sprinkle with pecans.
- Cover and cook on high-heat setting for 2 to 2-1/2 hours. Turn off slow cooker. Carefully remove lid so condensation from lid does not drip onto bread. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 30 to 45 minutes. Serve bread warm from slow cooker.
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