Read The Everything Kosher Slow Cooker Cookbook Online

Authors: Dena G. Price

The Everything Kosher Slow Cooker Cookbook (38 page)

This is a rich, decadent dessert that, when served with the quick sauce (see sidebar), is in the tradition of an English sticky toffee pudding. In fact, you can double the number of servings if you layer the pudding in parfait glasses with the sauce, chopped toasted pecans, and whipped cream.

INGREDIENTS | SERVES 8
2
1
⁄
2
cups dates, pitted and snipped
1
1
⁄
2
teaspoons baking soda
1²∕³ cups boiling water
2 cups dark brown sugar, packed
1
⁄
2
cup unsalted butter, softened
3 large eggs
2 teaspoons vanilla extract
3
1
⁄
2
cups all-purpose or cake flour
4 teaspoons baking powder
1/4 teaspoon kosher salt
Cooking spray
Whipped cream (optional)
Quick Sauce
Add 1
1
⁄
2
cups packed brown sugar,
1
⁄
2
cup unsalted butter, and 3 cups heavy cream to a saucepan over medium heat. Stirring constantly, bring to a boil and then, while continuing to stir constantly, reduce the heat and maintain a simmer for 6 minutes.
 
  1. Add the dates to a mixing bowl and toss them together with the baking soda. Pour the boiling water over the dates. Set aside.
  2. Add the brown sugar and butter to a food processor. Process to cream them together, and then continue to process while you add the eggs and vanilla.
  3. Use a spatula to scrape the brown sugar mixture into the bowl with the dates. Stir to mix.
  4. Add the flour, baking powder, and salt to a bowl; stir to mix. Fold into the date and brown sugar mixture.
  5. Treat a 4-quart slow cooker with cooking spray. Pour the batter into the slow cooker. Cover and cook on low for 4 hours or until the center of the pudding cake is set but still moist. Serve warm with quick sauce and a dollop of whipped cream if desired.

Chocolate Crème Brûlée

This elegant dessert can be cooking while you have dinner. Replace the evaporated milk with coconut milk for a delicious pareve alternative.

INGREDIENTS | SERVES 4
2 cups evaporated milk, regular or low-fat
2
1
⁄
2
tablespoons cocoa powder
1
⁄
2
teaspoon vanilla extract
4 egg yolks
1
⁄
2
cup sugar
2 packed tablespoons brown sugar
1 cup water
Vanilla Extract Is Essential
When a recipe calls for vanilla, use real vanilla extract. Although real vanilla extract is more expensive than imitation, the flavor is far superior. Store vanilla extract in a cool, dark place to preserve the flavor.
 
  1. In a small bowl, whisk the evaporated milk, cocoa, vanilla, egg yolks, and sugar until the sugar dissolves. Pour the mixture into a small pan and bring it to a boil. Remove the pan from the heat and allow the mixture to cool. Divide it among 4 (5- to 6-ounce) broiler-safe ramekins.
  2. Pour 1 cup of water into the bottom of an oval 6-quart slow cooker. Place the ramekins in the water. Cook on high for 3 hours or until the custard is set.
  3. Sprinkle each Crème Brûlée with
    1
    ⁄
    2
    tablespoon brown sugar. Place them under the broiler and broil until the sugar caramelizes.

Apple Brown Betty

Apple Brown Betty is an American dessert that dates back to colonial times. Use a baking type of apple that holds its shape, such as jonathan, rome, honeycrisp, gala, or braeburn.

INGREDIENTS | SERVES 6
Cooking spray
3
1
⁄
2
cups cubed apples
1 tablespoon lemon juice
1 tablespoon sugar
1
⁄
2
teaspoon cinnamon
1
⁄
2
teaspoon ground ginger
1
⁄
4
teaspoon nutmeg
1
⁄
4
teaspoon allspice
1
3
⁄
4
cups
1
⁄
2
inch bread cubes
Lemon Juice
Lemon juice is a cook’s best friend. It adds a bright note to most dishes. It is low in calories but high in vitamin C. It can even keep cut apples or pears from turning brown.
 
  1. Spray a 2-quart slow cooker with cooking spray. Add the apples, lemon juice, sugar, and spices. Stir. Cook on high for 2 hours.
  2. Preheat oven to 250°F. Spread the bread cubes in a single layer on a baking sheet. Bake until browned, about 8 minutes.
  3. Sprinkle the toasted bread cubes over the apples. Cook on high for 10 minutes prior to serving.

Berry Cobbler

Try this with a mix of blackberries, raspberries, golden raspberries, and blueberries. If the berries are very tart, add an extra tablespoon of sugar.

INGREDIENTS | SERVES 8
4 cups mixed fresh berries
2
1
⁄
2
tablespoons brown sugar
3 tablespoons minced fresh mint
1 cup flour
1
1
⁄
2
tablespoons sugar
1
⁄
2
teaspoon ground ginger
1 egg
1
⁄
4
cup evaporated milk (regular or low-fat)
1
1
⁄
2
tablespoons vegetable oil
Cooking spray
Keep Your Berries Well
Berries are very fragile. For the best flavor, leave them out at room temperature rather than in the refrigerator. Avoid bruising berries by washing them directly before use. Buy local berries and eat them as soon as possible to avoid spoilage.
 
  1. In a large bowl, toss the berries, brown sugar, and mint. Set aside.
  2. Whisk the dry ingredients in a medium bowl. Beat in the egg, evaporated milk, and oil until a thick dough forms.
  3. Spray a 4-quart slow cooker with cooking spray. Spread the dough along the bottom, taking care to cover the entire bottom with no gaps. Add the berries in an even layer.
  4. Cook on low for 2 hours.

Pineapple Upside-Down Cake

Admittedly, it’s a trick to invert this cake onto a serving plate. It’s much easier to allow the cake to cool, cut it into 8 slices, and serve it from the crock of the slow cooker. Invert each slice as you place it on the dessert plate.

INGREDIENTS | SERVES 8
1 (18-ounce) box yellow or butter cake mix
Cooking spray
1
⁄
4
cup butter, melted
2 packed tablespoons brown sugar
1 (15-ounce) can crushed pineapple, undrained
Maraschino cherries (optional)
 
  1. Prepare the cake mix according to the package directions.
  2. Treat the bottom and sides of a 4-quart slow cooker with cooking spray.
  3. Pour the butter into the slow cooker, lifting and tilting the crock to evenly coat the bottom. Evenly sprinkle the brown sugar over the butter. Carefully spoon the crushed pineapple over the brown sugar, and then pour in any juice remaining in the can. If using, cut the maraschino cherries in half and arrange as many as you want, cut side up, over the pineapple.
  4. Carefully pour (or ladle) the prepared cake batter over the mixture on the bottom of the slow cooker. Cover and cook on low for 4 hours or until a toothpick inserted into the cake comes out clean. If the cake is too moist on top, remove the cover and cook for another 15–30 minutes. Allow to cool and then serve.

Strawberry Pandowdy

The pandowdy gets its name from the dowdy appearance that is achieved by breaking up the crust halfway through the cooking time to allow the juices to soak through.

INGREDIENTS | SERVES 4
4 cups whole strawberries, stems removed
1
⁄
2
teaspoon ground ginger
1
1
⁄
2
tablespoons sugar
1
⁄
2
teaspoon cornstarch
3
⁄
4
cup flour
3 tablespoons cold unsalted butter, cubed
3 tablespoons cold water
1
⁄
8
teaspoon table salt
What’s the Difference Between a Betty, a Cobbler, a Pandowdy, and a Slump?
A betty is a baked dish made by alternating layers of spiced, sugared fruit and buttered bread crumbs. A cobbler is a fruit stew in which biscuit dough is dropped onto the fruit before cooking. A pandowdy is a spoon pie with fruit on the bottom and a rolled pie crust on top that is broken up halfway through the cooking time. A slump is a spoon pie as well that includes cooked fruit topped with biscuit dough.
 
  1. Place the strawberries, ginger, sugar, and cornstarch into a 2-quart slow cooker. Toss to distribute evenly.
  2. Place the flour, butter, water, and salt into a food processor. Mix until a solid ball of dough forms. Roll it out on a clean surface until it is about
    1
    ⁄
    4
    "–
    1
    ⁄
    2
    " thick and will completely cover the fruit in the insert.
  3. Drape the dough over the strawberries. Cover and cook on high for 40 minutes. Remove the lid. Using the tip of a knife, cut the dough into 2-inch squares while still in the slow cooker. Keep the lid off and continue to cook on high for an additional 40 minutes. Serve hot.

Summer Blueberry Slump

A slump is a fruit dessert served with fresh, steamed dumplings.

INGREDIENTS | SERVES 8
4 cups fresh blueberries
1
1
⁄
2
tablespoons sugar
1 teaspoon minced fresh ginger
1 cup flour
1
⁄
2
teaspoon ground ginger
1 egg
1
⁄
4
cup evaporated milk, regular or low-fat
1
1
⁄
2
tablespoons canola oil
Cooking spray
 
  1. In a large bowl, toss the berries, sugar, and fresh ginger together. Set aside.
  2. Whisk the flour and ground ginger in a medium bowl. Beat in the egg, evaporated milk, and canola oil until a thick dough forms. Shape into 2 dumplings.
  3. Spray the inside of a 4-quart slow cooker with cooking spray. Add the berries in an even layer. Drop in the dumplings.
  4. Cook on low for 2 hours.

Chai Tapioca Pudding

Other books

Troy's Surrender by K.M. Mahoney
Things Hoped For by Andrew Clements
New Beginnings by Cheryl Douglas
Breaking the Rules by Jennifer Archer
Fox River by Emilie Richards